| 摘要 |
PURPOSE: A method for manufacturing meat sauce using a minimum amount of additives such as xanthan gum, garlic powder, vegetables or the like is provided. The manufactured meat sauce gives the characteristic flavor and taste of red pepper paste and improves the taste of food ingredients while removing the flavor of fermented soybean paste and thus is suitable for cooking or roasting pork meat. CONSTITUTION: About 5 to 10% by weight of sugar, 20 to 25% by weight of sugar syrup and 5 to 10% by weight of distilled liquor(soju) are mixed with 45 to 50% by weight of hot pepper paste for 30 to 60min to give hot pepper paste. About 0.1 to 0.5% by weight of MSG, 0.1 to 0.5% by weight of black pepper, 1 to 5% by weight of garlic, 5 to 10% by weight of onion and 5 to 10% by weight of carrot are mixed for 10 to 20min at 1,000 to 2,000rpm to give seasoning paste. The hot pepper paste and seasoning paste prepared above are mixed for 30 to 60min at 60 to 200rpm and then aged for 12 to 24hr at room temperature in the shade. |
