04-06-2018 дата публикации
Номер: KR101863340B1
Автор:
PARK, YUN JUM,
KIM, EUN SOOK,
HONG, SEUNG HEON,
MOON, WON SIK,
LEE, YOUNG EUN,
HEO, BUK GU,
HWANG, BO RA,
KIM, MYOUNG SEOK,
KIM, DAE SEUNG,
HA, NAM SEON,
KANG, SEONG SUN,
LEE, BONG GI,
PARK, YOUN SIL,
YANG, SUNG JUN
The present invention provides a mulberry soy sauce preparing method, comprising the steps of: (a) inputting 200-800 ml of water into 300-1,000 g of mulberry, stirring and boiling the mixture for 10-30 minutes, inputting 50-150 g of sugar into the mixture, boiling and stirring the mixture for more 20-40 minutes not to burn, cooling the mixture and aging the mixture at 1-5°C for 15-30 hours in a refrigerator; (b) inputting, into 300-1,000 ml of water, 20-70 g of mulberry leaf powder, 500-1,000 ml of soy, 150-350 g of sugar, 150-400 g of seeded apple, 30-150 g of onion, 5-15 g of spring onion, and 10-30 g of ginger, boiling the mixture for 20-40 minutes, inputting the result prepared in the step (a) into the mixture, boiling the mixture for more 2-10 minutes and cooling the mixture at room temperature; and (c) aging the mixture at 1-5°C for 1-7 days in the refrigerator, filtering the mixture, mixing 5-15 g of chinaberry greens and 200-500 ml of anchovy sauce with the filtered mixture and ...
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