| abstract |
The present invention relates to a garlic sauce suitable for a Korean food and a method for mass-producing thereof, and more specifically to a garlic sauce suitable for a Korean food that is mostly used with seasoning including a garlic, an anion, ginger, salt, sugar, pepper, a condiment, and the like, and a method for mass-producing thereof, in which the garlic sauce includes an extract of garlic, a garlic paste, a concentrate of welsh onion, an onion concentrate, an extract of ginger, a kelp concentrate, sugar, a cheongju, yeast extracts, starch, a refined salt, citric acid, and a purified water, and is possible to be distributed at a room temperature by suppressing the proliferation of microorganism and a browning during storing the garlic sauce. |