KR100332978B1 - Manufacturing process of fermentation sauce for chicken or fried food - Google Patents

Abstract

The present invention relates to a sauce corresponding to the second seasoning is added to increase the texture of cooked chicken and fried foods,

More specifically, stripped of high quality raw materials. Processing such as fine cutting and stirring it. After mixing to make a mixture, fermented for a certain temperature and period of time, it has excellent flavor and texture, and stabilizes the source with natural emulsification of oil and moisture even without the addition of additional stabilizer or emulsifier or pressurization process. The present invention relates to a method for producing a fermentation sauce for chicken and fried foods with an extended term.

Description

Manufacturing process of fermentation sauce for chicken or fried foods

The present invention relates to a method for producing a fermented sauce for chicken and fried food, conventional chicken or fried sauce is a salt or soy sauce, emulsifier after grinding a certain raw material, such as tomato paste, carrot, onion, garlic, ginger , By adding a stabilizer, etc., and applying a constant pressure (in some cases, simply stirring, without going through such a manufacturing process), it is manufactured through the homogenization of oil and water or by heating for sterilization. Sources passed through have low homogenization of oil and water, and in other cases, artificial homogenization is often performed by using an emulsifier or applying a constant pressure. Such a conventional manufacturing method has a problem in that an emulsifier should be added or a production equipment necessary for the pressurization process is required. In addition, the source produced by the conventional method has an artificial flavor and a short period of application (generally when using a general container). Within a week) The long shelf life has a disadvantage of poor texture and flavor.

The present invention is to solve the above problems,

The present invention mixes the ingredients in an ideal blending ratio in order to produce a good flavor and good shelf life, and fermentation for a certain temperature and period of time to allow the natural stabilization and emulsification of oil and moisture to provide the taste and aroma of fresh sauce for a long time It can also be digested because it is a fermented source. It is easy to absorb and can provide a distinctive flavor.

Hereinafter, preferred embodiments of the present invention will be described in detail.

First of all, it consists of a first step of pretreatment of raw materials and mixing at a predetermined compounding ratio, and a second step of fermenting it to produce a final product.

First, the first process will be described.

Mix 2kg (14.17%, weight ratio) of starch syrup by about 30 minutes on medium heat to reduce the water content, and then chopped into starch syrup this month 8kg (56.69%), soy sauce 2.7kg (19.13%), ginger 0.5kg (3.55%), garlic 0.5kg (3.55%), sesame oil 0.36kg (2.55%), turnips 0.05kg (dry weight, 0.35%), vanillin 0.002kg (0.01%), and then in a stirrer at 60 rpm Mix for 10 minutes.

The mixing ratio of the mixture and the characteristics of each material are as follows.

The above compounding ratio can be adjusted to some extent, and in particular, the amount of onion can be adjusted even if the adjustment range is considerably widened (within 10% range). Glutathione, another ingredient, is useful for liver function, and also leads to fermentation with starch syrup in fermentation, which is the second process of the present invention, which gives a sour taste and consequently the final product. Its purpose is to provide sour and sweet taste in phosphorus sauce.In the case of laver, the laver is used without the cheap blue laver. When eaten, it feels good texture like chewing raisins and provides the nutrition of seaweed itself. It is possible that you have two advantages.

The second step, which is a fermentation process, is as follows.

The fermented mixture is placed in a container with a lid and left for 10 days at 21 to 25 ° C for natural fermentation. The completion of fermentation can be seen by looking at the state of taste or mixed liquid. The point of floating into the solids submerged in the solution is regarded as the completion point of the fermentation, and the finished source can be packed in the required capacity.

Through this process, a sauce is formed that forms excellent flavor, texture, and moderate viscosity, which can be easily used in cooked chicken and fried foods.

On the other hand, in the above case, the process of manufacturing a common sauce having a sweet and sour taste, when the sauce to have a spicy taste is different only in the blending ratio of the raw materials during the above process, the rest of the process is the same as the process of manufacturing a general sauce Do. Spicy sauce consists of onion (52.97%), soy sauce (17.88%), starch syrup (13.24%), red pepper powder (6.63%), garlic (3.31%), ginger (3.31%), sesame oil (2.32%), and seaweed (0.33%), vanillin (0.01%), and the difference between the general sauce is 1kg of red pepper powder is added.

Sauce produced by the manufacturing process as described above provides a sour and sweet taste that our people prefer, even without the addition of artificial artificial sugars or sweeteners, the addition of emulsifiers or stabilizers that facilitate the emulsification or a separate pressurization process. Even without this, there is a natural emulsification process through fermentation process, and the separation of oil and water does not occur, so eating is excellent, and the shelf life can be extended without deterioration of flavor or texture. In particular, cold storage will provide the same flavor as a new product within two months.

And the main ingredient is evenly dissolved during the fermentation process. When the sauce is placed on cooked chicken or other fried foods due to its proper viscosity, it is easy to infiltrate the sauce because it does not quickly penetrate into the inside and it is easy to eat. Since the present invention is a fermented food, there is an advantage of easy digestion and absorption, and it is a very beneficial invention that greatly helps to improve health by providing nutritional substances beneficial to the human body such as onions and seaweed.

Claims (2)

In the method of preparing a sweet and sour taste sauce, about 14.17% starch syrup (2 kg by weight) was dropped on medium heat to reduce the water content, and then the onions (56.69%, 8 kg), soy sauce (19.13%, 2.7 kg), ginger (3.55%, 0.5 kg), garlic (3.55%, 0.5 kg), sesame oil (2.55%, 0.36 kg), seaweed (dry weight ratio 0.35%, 0.05 kg) , Vanillin (0.01%, 0.002kg), such as after mixing, mixing in a stirrer and the first step of stirring, and the mixture passed through the first step of fermentation at 21 ~ 25 ℃ for 10 days to improve flavor and texture Method for producing fermented sauce for cooked chicken and fried foods, characterized in that it is prepared through the process In the method of preparing a hot sauce, the syrup (13.24%) was added to a medium heat about 30 extra months to reduce the water content, and then the starch syrup was red pepper powder (6.63%, 1kg), onion (52.97%), and soy sauce. (17.88%), ginger (3.31%), garlic (3.31%), sesame oil (2.32%), stone laver (0.33%), vanillin (0.01%), etc. , The fermented sauce for the cooked chicken and fried foods with a spicy flavor, characterized in that it is produced through a second process to improve the flavor and texture by fermenting the mixture passed through one step for 10 days at 21 ~ 25 ℃.