KR20170015058A - Manufacturing method of seasoned red-pepper sauce for cold noodles - Google Patents

Abstract

In the present invention, when a shellfish such as a clam or the like is put into a shell and heated when concerned about the bones of the bones, the present invention can reduce the amount of oil produced during heating by half and obtain cool broth, and without using any artificial seasonings, The juice can be stably and quickly matured in the production of the multi-season sauce for the cold side by using a lot of raw juice made from bokbunja and roast in the salted broth, The present invention provides a method for producing multiple sauce for cold noodles using salty broth and a lot of stock solution which can feel a unique texture and which can be mass produced by increasing the storage period by adding Aronia.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a multi-season sauce for a cold noodle,

More particularly, the present invention relates to a method for preparing multiple sauce for cold noodles using salty broth which can be used by diluting with water during storage while being refrigerated, and multi-stage raw broth for aging.

The broth is widely used for cooking foods with soup, such as cold noodle soup, soup noodle, and soup noodles. In particular, broth noodle soup is made by heating bovine bone and pork noodles for a long time. (Noodles, noodles, cold noodles, ramen noodles, etc.) as well as noodle soup, kimchi, miso soup, hotpot, seaweed soup and so on.

Rather than using such broth at the time when it is cooked, the broth is produced in large quantities at once and is used as needed. Especially in specialty restaurants, the broth is made of salty broth having a predetermined salinity and stored in the refrigerator.

Therefore, the manufacturing of salted salted water in professional restaurants such as cold noodles is considered as a serious problem that has been the success or failure of the business.

However, in mass production of salted salty water, there is a demand for eliminating specific odor and odor from bovine bone and pig nodule, preventing the loss of nutrients, and effectively removing and concentrating the oil layer from bone meat.

Korean Patent No. 10-0698519 discloses a method for manufacturing sulgwang-tang which removes nutrients from the bovine bone using soju, in order to minimize the odor from the bovine bone or pig's nosed bone, (MSG), for example, 120 to 150 liters of salted seaweed, 2 kg of fresh seaweed, 1.5 to 2 kg of fresh seaweed, and 1.5 to 2 kg of fresh seaweed, 1kg of sugar and so on). As a result, there is a problem that vomiting, heartburn, gastritis, and the like are generated after the elderly or children eat cold noodles, as well as the taste of the seasoning.

In the case of Korean Patent No. 10-1219256, the spine and bony bone are immersed in clean water for 3 hours or more as in the conventional method, A method of removing accumulated pellets by boiling the pellets is disclosed. However, there is a problem in that useful nutrients of the backbone and the skull are lost in the pelleting stage.

Furthermore, when a large amount of salty salty water is produced in the conventional manner, there is a problem in that a large amount of oil coming out from meat attached to the bone must be thrown away at any time during heating.

In addition, when preparing the multi-season sauce for the cold noodle using the conventional salted noodles, a large amount of seasonings such as 5kg of the raw fish, 3.5kg of the raw fish, 2kg of the fish, 6kg of the sugar and the like are used, and 4kg of common red pepper powder, 1kg of garlic, 8 pieces of chopped pork, 12 pieces of liver and 15 pieces of liver onion are used. Not only are a large amount of artificial seasoning used, but also it is difficult to mature steadily and it is easily rancid. There is a problem that is difficult to use.

This means that all employees have to work all day in order to make many kinds of seasonings for salted fish and cold noodles in a cold noodle specialty restaurant.

DISCLOSURE OF THE INVENTION The present invention has been proposed in order to solve the above-mentioned problems that are caused when preparing a multi-season sauce for a cold surface in a conventional manner. It does not use any artificial seasoning, And can be stored in a refrigerator for more than one month by using a lot of crude liquid which can be aged quickly and stably when making the seasoning with the above salty broth. The purpose is to provide a method.

In order to accomplish the above object, the present invention provides a method for producing a multi-season sauce for a cold surface, comprising: preparing a saffron sauce having a volume of 1: 2 to 3 (crude sauce: salted sauce) By weight.

The above-mentioned seasoning material is mixed with the above-mentioned undiluted undiluted solution and the above-mentioned salted water, aged for a certain period of time, and then Aronia is changed to extend the storage period.

On the basis of 2.5 liters of the above crude lotion, the seasoning material was cut into pieces of 10-15 kg of pear, 4 ~ 5 kg of onion, 2-3 kg of pineapple, 0.7 ~ 1 kg of large waves, 3 ~ 3.3 kg of side waves and 1 ~ 1.5 kg of garlic , 4 to 6 kg of spicy red pepper powder, 2 to 3 kg of fine red pepper powder, and 0.5 to 1 kg of sugar, and the above-mentioned Aronia is ground to 1 to 3 kg, according to the present invention.

The seasoning material may further comprise 60 to 80 g of licorice material boiled for 1 hour in a ratio of 100 to 250 g of licorice to 3 liters of water, and the mixture is further characterized by the method of the present invention.

The aging is performed at a temperature of 12 to 16 占 폚 for a first three days, and aging is carried out for a remaining four days without agitation.

The method of manufacturing the multi-seasoned seasoning for a cold surface according to the present invention is characterized in that the above-mentioned Aronia is put in 4 days after the aging period.

In the present invention, when a shellfish such as a clam or the like is put into a shell and heated when concerned about the bones of the bones, the present invention can reduce the amount of oil produced during heating by half and obtain cool broth, and without using any artificial seasonings, The juice can be stably and quickly matured in the production of the multi-season sauce for the cold side by using a lot of raw juice made from bokbunja and roast in the salted broth, You can feel a unique texture, and by adding Aronia, it is possible to mass-produce many kinds of seasoning for cold noodles by extending the preservation period.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the following examples are intended only to enable those skilled in the art (those skilled in the art to which the present invention belongs) to illustrate the present invention, but the present invention is not limited to the following examples It will be apparent to those skilled in the art that various changes and modifications may be made without departing from the scope of the present invention.

< Salted seaweed  Manufacturing method>

BEST MODE FOR CARRYING OUT THE INVENTION First, an example of a method for producing salted salty water used in the present invention will be described in detail. Reference may be made to the disclosure of the above-referenced U.S. Patent Application No. 10-2015-0108519.

First, at least one of bovine bovine bone and porcine bovine bone is prepared as meat bone, and the bovine bone is removed (step 1).

Here, the broth bone can be made only by the bovine bones of the bovine sponges, but it is preferable to prepare a part of the pig bones such as pig legs, leg bones, and back bones to prepare the broth, It is preferable to remove the pellet to such an extent that it is immersed in flowing water for a certain period of time (about 3 to 4 hours), washed and stored in a refrigerator, and then boiled in boiling water of 100 ° C or more. By doing so, it is possible to solve the problem of loss of useful nutrients from the bovine bone by boiling for 30 to 60 minutes to remove the blood, and then discarding the broth.

The preparation of the broth bones was carried out in a ratio of 3: 2 by weight of the bovine bone to the pork bones, and specifically, 25 to 30 kg of bovine bone (hereinafter referred to as " It is preferable to prepare 15 to 20 kg of ossicles. If the bovine bone is too much contained in the above standard, it becomes thick and solidifies with jelly. However, there is a problem that when the bovine bone is smaller than the above-described standard, the pig taste is strong and the plain taste is poor.

Next, the bone marrow that has undergone the first step is placed in a container, filled with water to a predetermined volume, and heated until the water is reduced to 1/2 of the volume (water level of the container) (second step).

Here, the container may be heated by heat or electricity, and it may be equipped with a means for allowing water vapor to escape during heating. The container may be filled with a predetermined amount of water, and the prepared meat bone may be put in the container. In this case, heating can be performed based on the volume of the water that has been poured into the bone. Eventually, the water is heated and cooked until the water level in the container with the water and the water is reduced to half. Thus, the water from which the meat bones are primarily extracted can be used for replenishing water in the case of preparing soup stocks or soup stocks in the later-described embodiments, for example, in producing many seasonings for cold noodles.

As a concrete example, the volume of the water to be filled in the container may be 150 L, and when 25 to 30 kg of the above-described bovine bone and 15 to 20 kg of the pig bone are put, the water level of the container is reduced to half by heating for about 10 hours I can worry until.

If the water level of the container is reduced by more than half, it is necessary to remove the oil layer from time to time to reduce the amount of salty water that is finally obtained, However, when the meat is heated so that it is reduced to less than half, there is a problem that the nutritional content of the broth bone is not adequately worried and the salinity of the salted broth is lowered.

Then, the shells are put into the container, and the water is heated so that the water is reduced by an increased volume, thereby creating a cool flavor. The fat of the meat attached to the bone of the bone is decomposed to reduce the oil layer by about half, (Third step).

Here, the shellfishes are preferably short-necked, short-necked, scalloped, scalloped, scalloped, scalloped, scalloped, and mussel-deficient scallops rather than scallops such as Abalone or Sora, and the growth limb Is most preferable. It was found that shellfish was the best and the cooler flavor was produced. When the meat was bruised, the fat layer was decomposed to act as a detergent. I confirmed it. It has a disadvantage that it grows with green light, and the more fragrance it scents. There is a disadvantage in that mussels do not come well, but they have a disadvantage in that they have a disgusting taste. In the abalone, the oil layer is almost as it is, but it is adsorbed on the shell and can be removed. There is a drawback that can not be.

In a specific example where the volume of the water is 150 L, the clam is preferably added at 14 to 18 kg, and the heating time to which the clam is added may be varied depending on the fire intensity. However, And reduce the oil level by half. If the content of the clam is too small, it may be difficult to produce a cool taste, and a large amount of oil may be formed. However, if the content is too much, it is not only economical but also does not taste the taste of traditional broth.

Next, the soy sauce and the natural seasoning are added to the container, and the soy sauce and the natural seasoning are further boiled for about 1 to 1.5 hours to control the salinity and remove the offensive odor. The soup stocks including the broth bone, the shellfish and the natural seasoning are delivered to the food, The water is filled in a reduced volume so as to be adjusted to one half of the volume of water that has been tripled or the volume of water added in the first step (step 4).

Here, if it is too short beyond the above-mentioned time range of concern, the soy sauce and the natural seasoning are properly combined, and it is difficult to remove the off-flavor of the broth bone. If it is too long, it is not economical. There is a problem that the oil component is destroyed.

After boiling the soy sauce and natural seasoning for 1 ~ 1.5 hours, it is possible to directly deliver the seaweed residue such as shellfish to the cooked product. However, it is heated for 1.5 ~ 2 hours by adding the predetermined beef stalk, After the water is taken out, salted water such as shellfish can be poured into the cooking utensil, filled with water in a reduced volume, and filled with water in accordance with the volume of the water which is tripled or quadrupled or half the volume of water added in the first step. In the latter case, it is preferable to boil the beef stew, which is used as a cold noodle dish, and to add the nutrients and beef flavor that comes out at this time as a natural seasoning. If it is too short outside the range of time to be worried about by the 4th step, the nutritive ingredient and the beef taste of the sagittarius can not be properly cared for, and if it is too long, the sagittarius is too withdrawn,

The soy sauce may be a different kind of soy sauce such as soy sauce, but is preferably a soy sauce (mixed soy sauce) having a salinity of 19 to 24 degrees. The salinity of the domestic soy sauce is determined when the target salinity of the salted salty water to be produced in the concrete example of the volume of water is 150 liters is 12 to 16 degrees. If not, the salinity of the Korean soy sauce is determined in consideration of the varying content range and the degree of stewing .

The natural seasoning includes vegetable and natural spices. In the specific example of the water having a volume of 150 liters, the first season (240-360 g), the large onion 12-15 (6-7.5 kg), the garlic 4 ~ 8 kg, ginger 0.5 ~ 1 kg and liver pepper 150 ~ 300 g. Here, it is considered that 8 pieces of lobsters are composed of 1 unit, 1 unit is 160 to 240 g, and onion is larger than 500 g per unit. The specific content of the natural seasoning is determined in consideration of each food ingredient content and production process of the specific example of the volume of the water of 150 liters, and can be adjusted proportionally when the volume of the reference water varies. The above-described natural seasoning can sufficiently remove the odor which has already come from the meat bone with the combined taste and flavor.

Next, the water is filled in the fourth step and heated again to lower the intensity of the fire when the air bubbles rise, thereby removing the oil and making broth (step 5).

This is to ensure that the filled water is well blended with the boiled water. When the bubbles rise, the fire intensity is lowered and the boiling water is heated for about 30 minutes.

Thereafter, the beef stew was put into the vessel and the meat was soaked in an increased volume or 1/2 to 4/5 of the volume of water added in the first step. (Step 6).

It is preferable that the minced beef can be used as a famous beef stew of the bibim cold noodle through mincing, and in a specific example of the volume of the water being 150 liters, it is preferable to add 4-6 kg of beef stew. There is a problem that when the minchchi is added in excess of the above-mentioned content, the soup is not softer and more oil is produced. However, there is a problem that when the minchchi is added too little, If you put Minchi in frozen state, you can boil it for 10 ~ 20 minutes on a high heat, boil it for 1 ~ 2 hours with a medium heat, and then you can walk on oil.

In a specific example where the volume of the water is 150 L, the salty water of the salted broth is preferably 12 to 16 degrees. If it is too wicked beyond the salinity range, it will use less of the salty water during cooking such as cold noodle, so the color of the broth becomes too thin and it becomes difficult to taste the traditional taste of the broth. However, when the salty water is too boiled, There is no reason to make it. Therefore, in a specific example where the volume of the water is set to 150 L, 1 to 3 kg of the salt of sun salty salt may be added within the salinity range of the salted salty water to control the salinity to increase the service period of the salted salty water. For example, when the saltiness of the salted salted water is 12 degrees, 3 kilograms of the salted salted water is added, and when the salt salinity of the salted salted water is 14 degrees, 1 kilogram of the salted salted salted salt may be added to increase the service period.

After the sixth step, the minced meat is put into a storage container such as a drum or the like in a state in which the minced meat is put in or taken out, and then stored at a temperature of 12 to 16 ° C, so that the salted broth can be used for 15 to 30 days.

In the concrete example in which the volume of the water is set to 150 L, the content of the ingredients to be added in each step, the first to fourth worries, the degree of water filling in the fourth step, the step of cooking the broth in the sixth step, Whether or not the minchis are separated, the final volume of the salted salty water is 80 ~ 120 liters.

The salted salted water obtained in the above example is prepared by mixing 1.5 liters of cider, 200 grams of sugar, 1.5 to 2 liters of salted salted lobster minced fish, i.e., 1 to 1.5 liters, in 40 liters of Dongchimi juice, Therefore, once the salty broth is produced, it can be used for about one month, and there is no need to produce broth at any time.

The salted salty water produced by the above embodiments can be used in soup stock such as soup rice and soup stock in addition to cold noodles.

< Many  How to make undiluted solution>

Next, a description will be given of a method for producing a crude stock solution necessary for rapid and stable fermentation (fermentation) when making a multitude of seasonings with salty broth obtained from the above-described embodiments.

As an embodiment of the method for preparing the crude lotion, 700 ml of the brewer's yeast aged 6 to 12 years is used as a reference (based on 3 to 4 cups of paper cup), 800-1,000 ml of the brewer's juice in the brewer's yeast, ~ 700ml, 2 ~ 2.5kg of potatoes, 600 ~ 800g of sugar, and mixed for 7 days at 18 ~ 21 ℃ in shady place on the 1st day in the morning and afternoon for 2 times. .

Here, it is preferable that the brambles are aged 6 ~ 12 years in Korea and have an alcohol frequency of 8 ~ 12 degrees. This means that if the alcoholic beverages are aged more than 12 years and have an alcoholic strength of less than 8, the aging of the multi-seasoned spices will proceed too quickly and will not allow them to mature steadily. However, This is because the period of ripening of the spice takes more than a week.

If the amount of the above-mentioned ingredients is too much, the smell, especially the sake, may become sour like vinegar. If the amount of sugar is too small, the amount of sugar There is a problem that needs to be increased.

The above-mentioned lemon juice, salted ward or grapefruit juice can be used by grinding itself with one kind of fruit, but it is preferable in terms of fermentation to use one obtained by aging the juice with a blender for 1 to 2 minutes. It is preferable that the syrup is added within the above-mentioned range of 500 to 700 ml since the sour taste becomes strong if the content is exceeded beyond the above content range, and the fresh taste does not occur when the content is too small.

It is produced in large quantities in Jeju and Wando, Korea. The complex polysaccharides and minerals and dietary fibers contained in the roots are known to lower blood cholesterol when ingested, prevent diseases such as colon cancer and constipation, and prevent and treat various adult diseases. It is preferable to use a machine cut by turning it manually 6 to 10 times with a blender for the crunchy feeling in the many sauce. If it is added too much in the range of 2 ~ 2.5kg, the texture of the sauce will be lowered, and if it is too little, the nutrient ingredient can not be expected, and the feeling of being crushed is felt There is a problem that can not be done.

The sugar content of 600 to 800 g may be adjusted depending on the content of the food including the brambles.

When ripening, mature for 7 days at 18-21 ℃ in shady place. It is divided into two times in morning and afternoon. In particular, when aging, it is preferable to aged the solution in an environment in which the temperature is kept constant within the range of 1 to 2 ° C within the above-mentioned temperature range.

When a lot of stock solution is prepared in the above-described embodiment, a lot of stock solution of about 2.5 liters can be obtained. The crude stock prepared according to the above examples can be used not only for the cold noodle to be described later but also for the preparation of various seasonings of other foods, as well as for enhancing ripening and complementing taste and nutritional components.

<For cold noodles Many  How to make sauce>

Next, a method of producing a multiple seasoning for a cold surface by mixing the seasoning and the salted salted water obtained in each of the above-described embodiments with predetermined seasoning ingredients will be described.

In one embodiment of the method for producing the multi-season sauce for the cold-sake of the present invention, the multi-season sauce and the salted seaweed obtained in each of the above-described examples are mixed at a volume ratio of 1: 2 to 3 (multi-stage stock solution: salted seafood) It can be prepared by aging the material for a certain period of time.

The fermentation was aged rapidly at 12 ~ 16 ℃ for the first 3 days and rapidly fermented for the remaining 4 days. After that, it was fermented at 16 ~ 20 ℃ (It can be used at 16 ~ 18 ℃ when you use the refrigerator during the day and 18 ~ 20 ℃ when you do not use the refrigerator at the time of the work.) You can keep it for 1 ~ 1.5 months while you keep it.

During the first 3 days of the aging process, the water is mixed with the seasoning ingredients and mixed once a day and aged. During the remaining 4 days, the temperature is maintained at a low temperature of 12 ~ 16 ° C, Water will not be produced as it is solidified. After that, there is no problem even if it is stored for 1 to 1.5 months in a normal refrigeration temperature range (16 to 20 ° C).

In order to massively produce the multi-season sauce for cold noodles and store it for a longer period of time, it is preferable that the above-mentioned raw sauce and salted seaweed are mixed with the above-mentioned seasoning ingredients and aged for a certain period of time. Specifically, it is preferable to put it at 4 days after the aging period of 7 days.

Aronia is a deciduous shrub of Aronia, a fruit of the Aronia tree. When it is consumed before ripening, it is said that the tannin (tannin) component of the tree is choked by choline It is also called the king's berry because it is the fruit that the king or nobleman used to use as a panacea for royalty and nobility in medieval Europe in the past.

Among the active ingredients contained in aronia, proanthocyanidin is a type of polyanilide (polyphenol) and is known to have strong antioxidant, antiallergic and antibacterial properties. In addition, it was found that the addition of the seasoning to the fermentation process of the noodles for the cold noodle can increase the storage period by more than 50%.

Hereinafter, specific examples will be described with reference to 2.5 liters of the above crude lotion.

On the basis of 2.5 liters of the above crude lotion, the salted broth was mixed with 5 to 7.5 L, the seasoning material was 10 to 15 kg of pear, 4 to 5 kg of onion, 2 to 3 kg of pineapple, 3.3 kg of garlic, 1 to 1.5 kg of garlic, 4 to 6 kg of spicy red pepper powder, 2 to 3 kg of fine red pepper powder and 0.5 to 1 kg of sugar, and the above-mentioned Aronia is ground to 1 to 3 kg.

Boats and onions are for cool, sweet and sweet taste. It is difficult to get a sweet taste when too much or too little onion is left out of the above content. Pineapples are preferably added within the above range for sweetness and ripening. For the fresh fragrance, it is preferable that the garlic is cut to 0.5-1 mm in order to give a chewy sensation.

The spicy red pepper powder is preferably excluded from the irritating red pepper powder, and the fine red pepper powder can be adjusted within the content range so as to control the concentration of the seasoned red pepper powder.

When the spicy red pepper powder and the fine red pepper powder are dry and almost dry, the concentration of the seasoning can be controlled by mixing 1 ~ 2 L of the broth soup or broth soup obtained in the second step of the salted broth.

When the content of aronia is less than the above range, it is impossible to contain a large amount of active ingredient of aronia, and there is a problem that it is difficult to increase a desired storage period, and if it is too much, there is a problem of overdosage and an uneconomical problem.

In a specific example based on 2.5 liters of the above crude lotion, the volume is increased by 10 to 30% when the above aging period is passed, and the final volume of the multiple sauce for the cold surface becomes 100 to 120 liters. The preservation period of the multipurpose seasoning for cold noodles can be extended by 0.5 to 1 month longer than before the application of Aronia, so it can be stored for about 2 months in the normal refrigeration temperature range (16 ~ 20 ℃). Therefore, it is possible to maximize operating profit in May ~ August, which is the peak season for cold noodles, since it is possible to use it for 2 months after mass-producing it in specialty restaurants.

In the case of the bibim cold noodle, for example, 100 to 150 g of the multi-season sauce for the cold noodle prepared by the above-described method is put on a predetermined surface, and 30 to 50 g of Minchi is added to make 1 serving. It will be possible to make ~ 3,000 servings.

Claims (10)

A method for preparing a multi-season sauce for a cold surface by mixing a crude sauce and a salted sauce with a predetermined seasoning material at a volume ratio of 1: 2 to 3 (multiple sauce: salted seafood)
The crude lotion is prepared by adding 800-1,000 ml of a stock solution of macel to the bupivacaine, 500-700 ml of Lemon, Chewongeon or grapefruit juice, 2 ~ 2.5kg of sugar, 600 ~ 800g of sugar, Mixed for 7 days in a shady place at 18 ~ 21 ° C, and mixed twice a day in the morning and in the afternoon, and aged to a thick state. The brewer's brewer had an alcohol frequency of 8 to 12 degrees, It is added by adding 6 ~ 10 times manually by blender to the pancake with pancake,
Wherein the salty broth comprises at least one of a bovine bone of a bovine bone and a bovine bone of a bovine bone;
A second step of putting the meat bone that has undergone the first step into a container, filling the meat up to a predetermined volume, and heating the meat to 1/2 of the volume until the water is reduced;
A third step of raising a cool flavor in the container, adding shellfish for fat decomposition and heating the water to reduce the volume by an increased volume;
Adding a soy sauce and a natural seasoning to the container, boiling the soy sauce and the natural seasoning for 1 to 1.5 hours, and then discharging the soup stocks including the soup stock, the shellfish, and the natural seasoning to the cooking utensil and filling water with a reduced volume;
A fifth step of lowering the intensity of fire when the bubbles are raised by heating again to remove the oil to make broth; And
And a sixth step of adding salted salted water having a predetermined salinity to the salted fish by soaking the salted fish so that the volume of the salted fish is reduced by 1/2 to 4/5 of the volume of the fish, Manufactured,
Wherein the third step includes a step of clearly intersecting the growth axis and the radial rib with the shellfish to insert rough rocks on the surface and to reduce the oil layer from the broth bone in the process of inserting the clam, A method for producing sauce.
The method according to claim 1,
The washing and purging in the first step is carried out by immersing in water flowing in the broth for a certain period of time, then refrigerated, washed and boiled in boiling water at 100 ° C or higher,
And after the sixth step, the minchiz is rolled or stored in a refrigerated state at a temperature of 12 to 16 占 폚.
The method according to claim 1,
In the fourth step, the soy sauce and the natural seasoning are added to the container, and boiled for 1 to 1.5 hours. Then, the predetermined beef sermon is added to the container, and the mixture is heated for 1.5 to 2 hours to boil and then recovered. And the water is filled in the reduced amount of water.
The method of claim 3,
Wherein the broth bone comprises both bovine bone and porcine bones,
The volume of water filled in the second step is 150 L,
(Mixed soy sauce) having a salinity of 19 to 24 degrees, 12 to 16 kg of the natural seasoning, 25 to 30 kg of the bovine bone, 15 to 20 kg of the pork loin, Contains 240 ~ 360g of onion, 6 ~ 7.5kg of onion, 4 ~ 8kg of garlic, 0.5 ~ 1kg of ginger and 150 ~ 300g of liver pepper, 22 ~ 26kg of paddy meat, 4-6kg of beef Wherein the sweet potato is added at each step.
5. The method of claim 4,
Wherein the salty salinity of the salted salted water is 12 to 16 degrees and 1 to 3 kg of salted salty salt is added to adjust the salinity of the salted salted water.
6. The method according to any one of claims 1 to 5,
Wherein the seasoning material is aged for a certain period of time by mixing the crude stock and the salted stock, and then the seasoning is changed to increase the storage period.
The method according to claim 6,
On the basis of 2.5 liters of the above crude lotion, the seasoning material was cut into pieces of 10-15 kg of pear, 4 ~ 5 kg of onion, 2-3 kg of pineapple, 0.7 ~ 1 kg of large waves, 3 ~ 3.3 kg of side waves and 1 ~ 1.5 kg of garlic , 4 to 6 kg of spicy red pepper powder, 2 to 3 kg of fine red pepper powder and 0.5 to 1 kg of sugar, and the above-mentioned Aronia is ground to 1 to 3 kg.
8. The method of claim 7,
Wherein the seasoning material further comprises 60 to 80 g of licorice material and liver pepper boiled for 1 hour in a ratio of 100 to 250 g of licorice to 3 liters of water.
9. The method of claim 8,
Wherein the aging is aged at a temperature of 12 to 16 占 폚 for 1 day for the first 3 days and aged for the remaining 4 days without agitation.
10. The method of claim 9,
The method of claim 1, wherein the atorie is added after 4 days of the fermentation period.