| abstract |
The present invention relates to a method for producing a shabu-shabu sauce, which comprises mixing a mixture having a blending ratio of 1 to 7% of Katsuobushi, 1 to 5% of soda bush, 1 to 5% of kelp, 1 to 5% of mixed soy sauce and 80 to 95% of purified water The mixture is heated and extracted to prepare a shabu base. A further mixture of soy sauce, MSG, purified water, mingles, clariths, seasoning beams 78s, IG, aroma oil, and alanine is added to the mixture tank, And the shabu-shabu sauce is prepared by further adding a spirits and a smoke flavor during the cooling process. |