WONKWANG UNIVERSITY CENTER FOR INDUSTRY-ACADEMY COOPERATION
发明人:
PARK, YUN JUM,박윤점,KIM, EUN SOOK,김은숙,HONG, SEUNG HEON,홍승헌,MOON, WON SIK,문원식,LEE, YOUNG EUN,이영은,HEO, BUK GU,허북구,HWANG, BO RA,황보라,LEE, CHEAL HEE,이철희,KIM, DAE SEUNG,김대승,HA, NAM SEON,하남선,KANG, SEONG SUN,강성
申请号：
KR1020160180802
公开号：
KR1018633370000B1
申请日:
2016.12.28
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention provides a mulberry red pepper powder sauce preparing method, comprising the steps of: (a) inputting 100-500 g of mulberry into 50-200 ml of water, stirring and boiling the mixture for 10-30 minutes, inputting 50-100 g of sugar into the mixture, and stirring and boiling the mixture for more 20-40 minutes not to burn (b) inputting and frying 40-80 g of Thailand pepper on a fan, inputting 70-130 g of crushed garlic, 30-150 g of onion, 30-70 g of ginger and 100-200 g of red pepper into the fried Thailand pepper and frying the mixture (c) mixing the result of the step (a) with the result of the step (b), slowly frying the mixture for 10-30 minutes, inputting 50-90 g of capsaicin, 50-100 g of crushed hot red pepper, and 50-100 g of peanut butter into the mixture, frying the mixture for more 2-10 minutes as if boiling the mixture, inputting 60-100 g of mulberry leaf powder and 5-15 g of chinaberry greens into the mixture, frying the same, adding 50-100 g of starch syrup little by little while stirring the mixture without heating, and if the sauce is cooled without being loose, aging the mixture at 1-5°C for 1-4 days in a refrigerator. The mulberry red pepper sauce according to the present invention has a flavor added by a spicy taste and a fire taste, is a product made by adding a flavor and a sweet taste of the mulberry according to preference of contemporaries who like a spicy flavor and a little sweet taste, and is a new developed sauce with which meat or poultry can be eaten or sauce for salad.본 발명은 (a) 오디 100 내지 500g을 물 50 내지 200ml를 넣고 10 내지 30분 동안 저어주면서 끓이다가 설탕 50 내지 100g을 넣고 타지 않도록 저어주면서 20 내지 40분 더 끓이는 단계 (b) 팬에 타이 고추 40 내지 80g을 넣고 볶다가 다진 마늘 70 내지 130g, 양파 30 내지 150g, 생강 30 내지 70g, 고춧가루 100 내지 200g을 넣고 볶는 단계 (c) 상기 (a) 단계의 결과물과 (b) 단계의 결과물을 혼합한 다음 서서히 10 내지 30분 정도 볶아주고 캡사이신 50 내지 90g, 다진 청양고추 50 내지 100g과 땅콩 버터 50 내지 100g을 넣고 2 내지 10분 동안 더 끓이듯 볶은 다음에 뽕잎가루 60 내지 100g 및 참죽나물 5 내지 15g을 넣고 볶다가 불을 끄고 저어주면서 물엿 50 내지 100g을 조금씩 가하여 소스가 풀어짐이 없이 식으면 1 내
