PORK BULGOGI SAUCE FOR IMPROVING FLAVOUR AND PREPARATION METHOD OF PORK BULGOGI USING IT

摘要

PURPOSE: pork bulgogi sauce and cook pork bulgogi using it is described improve food flavor, with can in order to be produced in batches and be saved, and be suitable for manufacture food have consistent taste. ;CONSTITUTION: the production of pork bulgogi soy sauce be by mixing the chili paste of 50-100 parts by weight, the white wine of 30-70 parts by weight, the Japanese apricot juice of 30-70 parts by weight, the white sugar of 30-70 parts by weight, 20-45 weight starch syrup, 10-25 parts by weight chilli powder, 3-15 parts by weight pure water, 0.3-1.2 parts by weight 0.3-1.2 parts by weight, black pepper and Ginger P.E powder to 50-1000 parts by weight soy sauce. Pork seasons and pork bulgogi sauce. Oil, garlic and rice cake are added into racing season pork and heating. Airtight petite person vegetables meat mixtures are additionally added to previous step and heating. A kind of mixture and heating fried sauce and additionally incorporate pork previous step. Starch mixture is added to pork previous step. Vegetables include onion, mushroom, beech mushroom, the production method of Wang Pinggu, black fungus auricle judae, lake trout capsicum, curd and sweet potato. ;The 2013 of copyright KIPO submissions