A process for the preparation of grinded garlic sauce storable for a long time and grinded garlic sauce prepared therefrom

摘要

The present invention relates to a method for manufacturing a grinded garlic sauce which can be stored for a long time and the grinded garlic sauce manufactured by the same. The grinded garlic sauce, manufactured by mixing 10 to 50 parts by weight of green plums and 1 to 10 parts by weight of sugar with respect to 100 parts by weight of grinded garlics, fermenting the same for one day, re-mixing thereof and fermenting for one day, and re-mixing thereof and fermenting for one day, is able to be kept for a long time, over a month, since a catechin acid component of green plum helps to inhibit harmful bacteria to act as a natural preservative and prevents decomposition at room temperature so that garlic flavor becomes soft. In addition, it is expected that garlic smell, color, and taste will be kept almost unchanged even after storage for a long time, so that it is possible to be used very easily and usefully.