| abstract |
The present invention relates to a pork fermentation sauce and a manufacturing method thereof. The present invention includes: a step of making natural powder by grinding one among mulberry leaves, Cudrania tricuspidata Leaves, Cudrania tricuspidata stems, Cudrania tricuspidata fruit, and green tea at 25 mesh; a step of making a natural extract at 40-80C for 3-12 hours by mixing the natural powder with purified water of 10 multiples and 95% fermented alcohol; a step of primarily filtering the natural extract; a step of adjusting the filtered natural extract at 5-10 Bx; a step of secondarily filtering the natural extract, adjusted at 5-10 Bx, through a bacteriostatic filter of 0.22-0.45 um; a step of making natural extract-fermented liquid by adding lactic acid bacteria to the secondarily filtered natural extract; a step of centrifugating the natural extract-fermented liquid at 9,000-15,000 rpm for 3-7 minutes through a centrifuge; and a step of tertiarily filtering the centrifugated natural extract-fermented liquid through the bacteriostatic filter of 0.22-0.45 um. |