Sauce Composition for Steamed Cooking and Soup and Manufacturing method of thereof

摘要

The present invention relates to a sauce composition for both steaming and hot water and a method for producing the same, comprising: 20 to 30% by weight of red pepper powder, 20 to 25% by weight of non-fermented solution, 18 to 23% by weight of fermented onion solution, 20 to 25% by weight of anchovy sauce, Ewha It is characterized in that it contains 5 to 13% by weight of grain and 5 to 14% by weight of steamed garlic, and uses non-fermented liquid and onion fermented liquid after aging for more than one year, and red pepper powder, non-fermented liquid, onion fermented liquid, salted anchovy, and Ewha After mixing grain and steamed garlic, it has the advantage of improving the deep taste of steamed or tang since it is aged for 1 to 3 months.