Sauces manufactured by the manufacturing method using a lacquer and a method for preparing sauces

摘要

The present invention relates to a method for producing a liquorice using Rhus verniciflua and a method for producing the same, the method comprising the steps of: (a) preparing a liquor for cleaning by thoroughly washing, drying and disinfecting the liquor; (b) fixing the lacquer tree and meju in the interior of the prepared vending machine through step (a); (c) filling salt water having a salinity of 17 to 19% in the interior of the vinegar, which is fixed with a layer of lacquer and meju, through step (b); (d) sealing the entrance of the entrance through the brine of step (c) by floating red pepper and charcoal in the brine; (e) aging the entrances of the step (d) for 40 to 60 days in a sealed state through the paper; (f) separating the aged meju from the matured agar for 40 to 60 days through step (e); (g) hand-ripping the aged meju separated through the step (f); And (h) step (g), the raw aged Meju is put into the disinfected miso venom and sealed at the entrance of the soup tray, and then aged for 40 ~ 60 days to prepare the lacquered soy sauce.