| abstract |
The present invention relates to a method for manufacturing wasabi sauce for hamburgers, and more particularly, by mixing honey with pickle juice containing vinegar, sugar and water in a weight ratio of 1: 1: 1.5 to 3, and heating the first at 30 to 40 ° C. to prepare a first mixture; preparing a second mixture by mixing the first mixture with tartar sauce and secondary heating at 60 to 80 ° C; leaving the second mixture at 1 to 10° C. for a predetermined time to obtain a low-temperature aged mixture; And adding and mixing wasabi powder having a particle size of 30 to 40 μm to the low-temperature aged mixture, so that even when applied to a hamburger, bread or patties do not easily become soggy and do not flow easily, and the odor of the patties can be reduced. At the same time, it is possible to prepare a sauce with excellent sensory properties without high stimulation. |