| 摘要 |
PURPOSE: Meat soy sauce and sliced vegetables preserved in soy sauce, and a manufacturing method thereof are provided by mixing and dipping meat, pollack, anchovy and shrimps with Codonopsis lanceolata, jujube, garlic and ginger in soy sauce, and by repeating boiling and dipping processes. CONSTITUTION: Ingredients of meat soy sauce and sliced vegetables preserved in soy sauce contain 10-20% of chicken meat, 15-25% of beef, 5-15% of pollack, 5-15% of anchovy, 1-10% of tangleweed, 1-10% of turbo, 1-10% of prawn, 1-10% of shiitake mushroom, 1-10% of Codonopsis lanceolata, 0.1-1% of jujube, 0.1-1% of walnut, 0.1-1% of pine nut, 0.1-1% of chestnut, 1-10% of trepang, 1-10% of abalone, 0.1-1% of ginkgo nut, 0.1-1% of garlic, 0.1-1% of ginger, 0.1-1% of large green onion, 0.1-1% of dried hot pepper, 0.1-1% of black oak charcoal and 40-50% of traditional soy sauce. The mixed ingredients are boiled and cooled for fermenting in a pottery. Only traditional soy sauce is collected and repeatedly boiled several times at 2-3day intervals. The boiled soy sauce is fermented for 45-50days. The remaining meat and marine products are used for sliced vegetables preserved in soy sauce. |
