A method of manufacturing red pepper sauce including immunity enhancing composition for patients

摘要

The method for preparing a red pepper paste seasoning for patients to which an immunostimulating composition is added according to the present invention comprises: a first step of preparing a Maitake mushroom extract; A second step of concentrating the Maitake Mushroom extract to prepare a Maitake Mushroom concentrate; A third step of freeze-drying the Maitake mushroom extract concentrate to prepare a Maitake mushroom composition powder; A fourth step of preparing broth; A fifth step of preparing a red pepper paste seasoning by adding red pepper paste to the stock; A sixth step of adding the mushroom composition powder and zinc to the red pepper paste seasoning; A seventh step of preparing the main ingredients consisting of broccoli, radish, onion, dew mushroom, and carrot by finely chopping them; And an eighth step of adding the red pepper paste seasoning of the sixth step to the main ingredients prepared by chopping them, and cooking it. In addition, in the first step, 14 parts by weight of water is added to 1 part by weight of the Maitake mushroom, and hot water extraction is performed at a temperature of 95° C. for 12 hours to prepare a Maitake mushroom extract having a sugar content of 5 Brix. In addition, the second step of the Maitake mushroom extract concentrate is characterized in that the sugar content is 40 Brix. In addition, the broth of the fourth step is characterized in that it is prepared by including at least one of cabbage, radish, onion, broccoli, kelp, and carrot in water. In addition, the fifth step of red pepper paste seasoning is characterized in that 1 part by weight of red pepper paste is mixed with 1 part by weight of the stock. In addition, in the sixth step, it is characterized in that it is prepared by adding 0.2 parts by weight of the leaf mushroom composition and 0.02 parts by weight of zinc to 100 parts by weight of the red pepper paste seasoning. In addition, in the eighth step, 50 parts by weight of the main material is added to 100 parts by weight of the red pepper paste seasoning of the sixth step, and the mixture is prepared by boiling at a temperature of 100°C for 10 to 20 minutes.