PURPOSE: A manufacturing method of slice food products is provided to use as ingredients for a hamburger, toast and sandwich blending a carrier composing of traditional pastes, starchy syrup, starch, sugar, butter and traditional ferment sauce. CONSTITUTION: A sliced food product manufacturing process comprises mixing and heating the starch syrup at 65.5 wt%, starch at 10 wt%, sugar at 7 wt%, butter at 2 wt% and the traditionally fermented sauce at 15.5 wt%； molding in a slice shape by injecting the heated mixture in a casting mold； isolating the heated mixture from the casting mold； freezing the heated mixture rapidly in -10°；C； and cutting a square slice shape with a thickness of 2-5 millimeter. A traditional ferment sauce is used from one of the sauces collected selected from a pepper paste sauce, soy sauce and a soybean paste sauce. The pepper paste sauce comprises pepper paste at 34 wt%, capsaicin at 1 wt%, ketchup at 40 wt%, a sugared Japanese apricot at 5 wt%, a garlic powder at 7 wt%, a ginger powder word at 3 wt%, and an onion juice at 10 wt%. The soy sauce comprises a soy sauce at 35 wt%, a pear juice at 10 wt%, a garlic powder at 7 wt%, a ginger powder at 3 wt%, a sugared Japanese apricot at 5 wt%, a cayenne pepper at 10 wt%, and an onion juice at 30 wt%. The soybean paste sauce comprises a soybean paste at 20 wt%, a soybean paste powder at 15 wt%, a red pepper paste at 15 wt%, a sugared Japanese apricot at 5 wt%, an onion juice at 30 wt%, a garlic powder at 7 wt%, a ginger powder at 3 wt% and peanut butter at 5 wt%.본 발명은 물엿 65.5중량%, 전분 10중량%, 설탕7중량%, 버터2중량%, 전통발효소스15.5중량%로 조성되며, 상기 전통발효소스는 고추장소스, 간장소스, 된장소스중에서 선택된 어느 하나를 사용하며, 고추장소스는 고추장 34중량%,캡사이신 1중량%, 케첩 40중량%, 매실청5중량%, 마늘분말 7중량%, 생강분말 3중량%, 양파즙10중량%로 조성되며, 간장소스는 간장 35중량%, 배즙 10중량%, 마늘분말 7중량%, 생강분말 3중량%, 매실청 5중량%,고추가루 10중량%, 양파즙30중량%로 조성되고, 된장소스는 된장 20중량%, 된장분말 15중량%, 고추장 15중량%, 매실청 5중량%,양파즙 30중량%, 마늘분말 7중량%, 생강분말 3중량%, 땅콩버터 5중량%로 조성되어 있음을 특징으로 하는 전통발효식품을 이용한 슬라이스 식품 및 그 제조방법에 관한 것이다.
