MANUFACTURING METHOD FOR BASIC SAUCE FOR COOKING BLACK CATTLE AND BASIC SAUCE FOR COOKING BLACK CATTLE MANUFACTURED BY THE SAME

摘要

The present invention relates to a method for producing a matrix source for a black-and-white dish, and a matrix source for a black-and-white dish produced thereby. The method for producing a matrix source for black catfish according to the present invention is a method for producing a matrix source for black catfish according to the present invention which comprises a step of preparing a matrix source for black catfish, Material preparation and metering step (S100) for preparing and measuring materials consisting of wine, tomato hall, tomato paste, rice flour and butter; A blood removing step (S200) for removing the blood contained in the black and white bones, the black and white tendons and the chicken feet measured from the materials; (S300) a step of preparing and mixing the measured vegetables from among the materials and mixing them; (Step S400) of heating the black beef bone, the black beard tendon, the chicken beef, and the mixed vegetables from which the blood is removed; (S500) a bokbunja wine and a shochu bean paste to concentrate a mixture of the bokbunja wine and shochu by heating the mixture of bokbunja wine and shochu among the above materials; Frying the tomato paste by heating the tomato paste among the above materials (S600); Heating the mixed solution to prepare a mixed solution by mixing the roasted black and white bone, the black beef tendon, chicken feet and mixed vegetables, a mixture of concentrated bergamot wine and soju, and fried tomato paste into water, ); A spice mixing step (S800) of mixing the above-mentioned heated mixture with spices comprising citrus peel, laurel leaf, peppermint, rosemary, dime, oregano and tarragon among the above materials; A shimming step (S900) of heating the mixed solution to which the spice is added; A filtering step (S1000) of removing the solid matter from the heated mixed liquid by adding the spice to prepare a source stock solution; A rice flour water adding step (S1100) of adding the rice flour water to the source stock solution to adjust the viscosity; And a refrigeration storage and aging step (S1200) in which butter is added to the source solution having the viscosity adjusted, followed by cooling and aging to prepare a matrix source. According to the above-described constitution, the present invention can be used not only for black catfish but also for various kinds of meat dishes, thereby enhancing taste and flavor and satisfying consumers' preference.