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PRODUCING METHODS OF BREWED RICE SOY SAUCE WITH CONTAINING RICE FUNCTIONAL NUTRIENTS
PRODUCING METHODS OF BREWED RICE SOY SAUCE WITH CONTAINING RICE FUNCTIONAL NUTRIENTS
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机译：含水稻功能性养分的大米酱油的生产方法
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摘要
PURPOSE: Meat stock for sliced raw fish in water mixed with spicy sauce and a producing method thereof are provided to offer excellent functionality and the stability of the meat stock to users. CONSTITUTION: A producing method of meat stock for sliced raw fish in water mixed with spicy sauce comprises the following steps: mixing 100 parts of water by weight, 1-15 parts of radish by weight, 1-5 parts of short-necked clam by weight, 0.5-10 parts of roasted mulberry branches by weight, 0.1-5 parts of kalopanax pictus by weight, 0.5-10 parts of onion by weight, 0.5-10 parts of red pepper by weight, 0.5-10 parts of cabbage by weight, 0.5-10 parts of spring onion by weight, 0.5-10 parts of ginger by weight, 0.5-15 parts of carrot by weight, 0.5-10 parts of garlic by weight, 0.5-10 parts of dried shrimp by weight, 0.1-5 parts of salt by weight, and 0.1-5 parts of slicornia herbacea powder; heating the mixture before adding sugar, red pepper powder, red pepper paste, and other ingredients; and storing the obtained meat stock at 0-4 deg C.
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