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

摘要

The present invention relates to a sauce composition for steaming and soup and a method for manufacturing the same, and 20 to 30% by weight of red pepper powder, 20 to 25% by weight of unfermented liquid, 18 to 23% by weight of fermented onion, 20 to 25% by weight of anchovy fish sauce, Ihwa It is technically characterized to contain 5 to 13% by weight of grains and 5 to 14% by weight of steamed garlic, and is used by aging non-fermented liquid and onion fermented liquid for more than 1 year, and is used for red pepper powder, non-fermented liquid, onion fermented liquid, anchovy sauce, Ihwa. After mixing grains and steamed garlic, they are aged for 1-3 months, so it has the advantage of improving the deep taste of steamed or stewed foods.