a functional Stir-fried Rice Cake sauce and the Stir-fried Rice Cake sauce method

摘要

The present invention relates to a tteokbokki sauce prepared by mixing and cooking a variety of cooking materials with seasoning materials excluding salt and red pepper paste, and a method for manufacturing the same. It relates to a functional tteokbokki sauce with improved taste and flavor and nutrition, and a manufacturing method thereof. The present invention in order to solve the above problems and needs, Seasoning, sugar, pepper, curry, seafood seasoning, meat seasoning, complex seasoning, beef bone powder, and red pepper powder are mixed together to provide tteokbokki sauce. In addition, the present invention provides a tteokbokki sauce characterized in that it performs a function of enhancing digestion, antioxidant function, fatigue recovery and umami taste by further mixing sweet pumpkin powder. In addition, in the present invention, the seafood seasoning described above is crab extract, mussel extract powder, shellfish concentrate, kelp concentrate powder, shrimp extract, midodeok extract, anchovy concentrate powder, oyster extract powder, radish powder, powdered soy sauce, salt, wheat starch, sugar , Lactose, mixed garlic powder, pepper, onion seasoning oil, smoked anchovy powder, red pepper extract powder, and citric acid. The meat seasonings mentioned above are beef powder, beef fat, refined beef fat, beef extract, chicken powder, soybean powder, concentrated soy sauce powder, pepper, glucose, sugar, corn gluten, maltodextrin, soybean fermentation extract powder, yeast extract, non-juice powder. , Roasted onion powder, garlic onion powder, and salt. The above-described complex seasoning provides a tteokbokki sauce, characterized in that it comprises bonito powder, salt, lactose, dextrin, white sugar, corn starch, soy sauce powder, disodium succinate, and nucleic acid Iji.