Manufacture method of spices composition for soup cooking and spices composition for soup cooking manufactured using the method

摘要

The present invention relates to a method for preparing a sauce composition for soup cooking and a sauce for soup making using the same. A method for preparing a sauce composition for soup stock according to the present invention comprises the steps of: preparing 70 to 90 liters of water per 5 kg of bovine bone meal by adding the bovine bone to a cauldron and boiling the mixture at 100 to 150 ° C for 20 to 30 hours to produce bone- In the broth prepared in the first step, 8 ~ 12kg of miso per 80ℓ of broth, 0.5 ~ 1.2kg of re-anchovy for broth, 500 ~ 800g of ginseng, 0.5 ~ 1.2kg of clams, 100 ~ 300g of kelp, 1 ~ 2kg of onion, Add 1 ~ 2kg of Chinese cabbage, 1 ~ 2kg of Chinese cabbage, 0.5 ~ 1kg of ginger root, 300 ~ 500g of ginger, 0.5 ~ 1kg of Cheongyang red pepper and 300 ~ 500g of shiitake mushroom, boil at 100 ~ 150 ℃ for 2-4 hours, A third step of aging the sauce sauce prepared in the second step at 4 to 6 캜 for 20 to 25 hours, and a third step of aging the aged sauce broth prepared in the third step for aged sauce 35 ~ 40kg of red pepper powder, 500 ~ 800g of pepper powder, 5 ~ 6kg of anchovy sauce, 5 ~ 6kg of shrimp and 4 ~ 5kg of liver garlic per 60ℓ of broth And a fourth step of preparing a sauce composition for fried rice soup. According to the present invention, there is provided a process for preparing a sauce composition for soup making, which raises the taste of soup stock, and a sauce for soup making using the process.