| 摘要 |
PURPOSE: A seasoning for a meat dish is provided to supply the seasoning of a specific flavor containing the taste and the flavor of a Chinese medicine and to repress a disease of adults. CONSTITUTION: A manufacturing method for a seasoning for a meat dish is composed of: a step for parching a myristica, a Rubiae Radix, and a liquorice at 75-85°C for powdering for obtaining myristica powder, Rubiae Radix powder, and liquorice powder; a step for chopping a clean ginger and a garlic for obtaining a chopped ginger and a chopped garlic; a step for putting the myristica powder, the Rubiae Radix powder, the liquorice powder, the chopped ginger, and the chopped garlic with a soy sauce, a millet jelly, a refined rice wine, an edible oil, a sesame oil, a powdered red pepper, a starch, a cinnamon powder, a pine-nut powder, a peanut powder, a jujube powder, a perilla japonica powder, and a vanilla powder for mixing; a step for leaving the mixture in a room temperature for 20-26 hours for aging; and a step for vacuum wrapping per capacity for sterilizing. |
