MANUFACTURING METHOD OF AGAR-ADDED KATSUOBUSHI SAUCE

摘要

According to the present invention, a manufacturing method of an agar-added katsuobushi sauce comprises: a raw material preparing step of preparing a raw material by inputting 5 to 40 wt% of katsuobushi, 1 to 10 wt% of one among beef or pork, and 50 to 90 wt% of water into a pressurizing extractor on the basis of the total weight of the raw material, and then performing pressurization and extraction for 1 to 6 hours under atmospheric pressure of 1 to 2 at 100 to 150C; a filtering step of acquiring a filtrate by filtering the raw material; a pre-mixture preparing step of preparing a pre-mixture by mixing 80 to 99 wt% of the filtrate and 1 to 20 wt% of an agar liquid on the basis of the total weight of the pre-mixture; and a sterilizing and cooling step of completing a katsuobushi sauce by sterilizing and then cooling the pre-mixture.;COPYRIGHT KIPO 2019