Truffle shiitake mushroom cream sauce

The present invention relates to a Perilla frutescens truffle shiitake cream sauce containing soybean paste, cheongyang red pepper, and Perilla frutescens, and a method for manufacturing the same. Specifically, the present invention relates to: a method for manufacturing a Perilla frutescens truffle...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	LEE, SUN HAN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a Perilla frutescens truffle shiitake cream sauce containing soybean paste, cheongyang red pepper, and Perilla frutescens, and a method for manufacturing the same. Specifically, the present invention relates to: a method for manufacturing a Perilla frutescens truffle shiitake cream sauce comprising a first step of preparing stir-fried ingredients by stir-frying cheongyang red pepper and soybean paste in butter, a second step of mixing and boiling the roasted ingredients with white roux, fresh cream, milk and water, and a third step of adding Perilla frutescens; and the Perilla frutescens truffle shiitake cream sauce manufactured by the manufacturing method. 본 발명은 된장, 청양고추 및 들깨를 포함하는 들깨 트러플 표고 크림 소스 및 이의 제조방법에 관한 것이다. 구체적으로, 청양고추 및 된장을 버터에 볶아 볶은 재료를 준비하는 제1단계; 상기 볶은 재료를 화이트 루, 생크림, 우유 및 물과 혼합하여 끓이는 제2단계; 및 들깨를 첨가하는 제3단계;를 포함하는 트러플 표고 크림 소스의 제조방법 및 상기 제조방법으로 제조된 들깨 트러플 표고 크림 소스에 관한 것이다.