THE PROCESS OF MANUFACTURE DOENJANG SAUCE AND DOENJANG SAUCE

摘要

PURPOSE: A manufacturing method of a fermented soybean paste sauce, and the fermented soybean paste sauce manufactured thereby are provided to apply the sauce to various dishes by controlling the concentration of the sauce with water. CONSTITUTION: A manufacturing method of a fermented soybean paste sauce comprises the following steps: adding 100 parts of minced beef by weight, and 5~20 parts of chopped garlic by weight to a frying pan heated to 100~200 deg C, and sizzling for 1~3 minutes(S100); adding 1,000~1,500 parts of water by weight(S110); adding 100~500 parts of fermented soybean paste by weight, 50~100 parts of boiled soybean paste by weight, 50~100 parts of tofu by weight, and 5~10 parts of red pepper powder by weight(S120); heating for 5~20 minutes in 100~200 deg C, and adding 10~500 parts of water by weight to control the salinity(S130,S140); and adding 100 parts of minced beef by weight and 5~10 parts of hot pepper by weight before heating for 1~3 minutes(S150).