| abstract |
The present invention relates to a roasted fish sauce sauce used as a cooking spice in puffer fish paste and red pepper sauce, and relates to a method for manufacturing a saffron sauce sauce which can be efficiently used for bibimbun, hot water or salad. The present invention relates to a process for preparing a puffer fish, which comprises finely grinding puffer fish and then aging the fish with a salt solution, aging the fish, preparing a parsley enzyme, filtering the maltose and then adding the glutinous rice powder and removing the red pepper powder and meju powder, A sauce making process of kneading pufferfish, minarry enzyme, and glutinous rice flour mixed with soju and kneading, and a process of aging the prepared sauce into a jar. |