Seasoning powder composition for steamed monkfish

摘要

The present invention relates to a condiment powder composition for steaming oats, the composition of which is 100 to 80 g of fine red pepper powder, 15 to 25 g of red pepper powder of Cheongyang, 20 to 30 g of sugar, 4 to 6 g of salt, 0.5 tablespoon of ginger powder, 2 tablespoon of garlic powder, 0.5 tablespoon of pepper powder , Characterized in that the perilla powder 20 to 40g is mixed, Red pepper powder, sugar, salt, ginger, garlic, pepper, perilla, etc., a finished product, which is a finished product, is made of dried powder (powder) to prevent seasoning of seasoning and induce stable storage for a long time. It solves the problems of storage, distribution, and management that occur in the sauce for steaming Agui, and has the effect of popularizing Agui steamed dishes by widely distributing the sauce for steaming. In addition, through the perilla powder added to the seasoning powder, it is possible to capture the moisture coming from the Aguijjim cooking process and maintain the unique texture of the Aguijjim, so it is not necessary to use all of the processes required to perform the Aguijjim cooking, thereby ensuring the convenience of the cooking process. In addition, it is possible to secure the deep and excellent umami of the Aguijjim dish through the Honda City powder added to the Aguijjim spice powder, thereby making it easier to popularize the Aguijjim dish.