| 摘要 |
PURPOSE: A method for producing fermented soybean paste sauce for pork is provided, therefore the quality and taste of the pork can be improved by treating itself with the fermented soybean paste sauce. CONSTITUTION: The method for producing fermented soybean paste sauce comprises the steps of: pulverizing 14kg of fermented soybean paste, 1kg of onion and 300g of garlic and mixing them; inserting 10 liter of water, 250 ml of traditional Korean soy sauce, 5 small pieces of Welsh onion roots, 150g of garlic, 15g of pepper, 30g of ginger, and 2 small pieces of pear into a pot and boiling them for 1 hour; mixing the pulverized mixture, boiled mixture, 500g of black sugar, 500g of soybean flour, 50 milliliter of sesame oil and 500 milliliter of refined rice wine; and coating pork having thickness of 0.6 cm with the seasoning mixture and maturing it at 0 deg. C for 1 day or more. |
