PURPOSE: A preparation method of spice components for cooking roasted rice cake with red pepper paste(Dduk-bok-ki) and instant Dduk-bok-ki for cooking contained spice components for cooking Dduk-bok-ki is provided, which is multify taste of Dduk-bok-ki and is not changed taste of Dduk-bok-ki for preservation for long time. CONSTITUTION: A process of method of spice components for cooking Dduk-bok-ki and instant Dduk-bok-ki for cooking contained spice components for cooking Dduk-bok-ki has several steps: washing and chopping garlic, onion, green onion to be 1-10mm size ; making eggshell calcium; blending starch, eggshell calcium from a second step or powdered anchovies, salt, sugar, sodium glutamic acid, nucleic acid, succinic acid, pepper or cheese powder through mixing rate in non-gravitation blender; adding thick soypaste mixed with red peppers, yeast essence to source from a fourth process, condensed milk, water and selectively mixing sesame oil, condensed milk, paprika, water and selectively mixing sources from a first, second, third process, beef essence, hot taste sauce or paprika and stirring mixture at 30-60C for 10-30 minutes; sterilization the mixture in sealed tank at 80-100C for 30-60 minutes; packing soup for cooking Dduk-bok-ki. and packing soup, rice cake, spice for cooking Dduk-bok-ki.
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