KR0181217B1 - Method for preparing sauce - Google Patents
Method for preparing sauce Download PDFInfo
- Publication number
- KR0181217B1 KR0181217B1 KR1019950005392A KR19950005392A KR0181217B1 KR 0181217 B1 KR0181217 B1 KR 0181217B1 KR 1019950005392 A KR1019950005392 A KR 1019950005392A KR 19950005392 A KR19950005392 A KR 19950005392A KR 0181217 B1 KR0181217 B1 KR 0181217B1
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- South Korea
- Prior art keywords
- meat
- seasoning
- taste
- water
- medicine
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- 235000015067 sauces Nutrition 0.000 title description 7
- 238000000034 method Methods 0.000 title description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 38
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 9
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000020234 walnut Nutrition 0.000 claims abstract description 9
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 8
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 8
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 241000758791 Juglandaceae Species 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 239000003814 drug Substances 0.000 claims description 14
- 241000234282 Allium Species 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 235000015895 biscuits Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 239000006193 liquid solution Substances 0.000 claims 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract description 8
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract description 8
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract description 8
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract description 8
- 235000008216 herbs Nutrition 0.000 abstract description 8
- 229940010454 licorice Drugs 0.000 abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 6
- 244000018436 Coriandrum sativum Species 0.000 abstract description 2
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 241000283074 Equus asinus Species 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 241000411851 herbal medicine Species 0.000 description 8
- 240000002045 Guettarda speciosa Species 0.000 description 7
- 235000001287 Guettarda speciosa Nutrition 0.000 description 7
- 230000017531 blood circulation Effects 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 240000007049 Juglans regia Species 0.000 description 3
- 235000009496 Juglans regia Nutrition 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 238000010276 construction Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 230000007721 medicinal effect Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 206010000059 abdominal discomfort Diseases 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000003472 neutralizing effect Effects 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000019654 spicy taste Nutrition 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000019581 fat taste sensations Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021274 meat intake Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
본 발명은 육류의 특유한 냄새 제거 및 육류를 부드럽게 하여 줄 수 있도록 한 쏘스 제조방법에 관한 것이다.The present invention relates to a method for producing a source to remove the peculiar smell of meat and to soften the meat.
이러한 본 발명은 소정량의 물에 고춧가루, 조청, 소금. 생강, 마늘, 양파를 혼합하여 되는 양념재와, 소정량의 물에 계피, 정향, 감초, 공사인, 당귀, 키위, 도효, 호두, 비자, 숙지황을 혼한한 상태에서 적당량으로 줄어들 때 까지 달여준 약재를 각각 섞어서 만들어진 것을 특징으로 한다.The present invention is a predetermined amount of water, red pepper powder, syrup, salt. Ginger, garlic, and onion mixed with seasoning, cinnamon, cloves, licorice, coriander, donkey, kiwi, hyohyo, walnuts, visa, sujijihwang and sweetened until reduced to an appropriate amount It is characterized by a mixture of medicinal herbs.
Description
[발명의 명칭][Name of invention]
육류용 쏘스의 제조방법How to make meat sauce
[발명의 간단한 설명]Brief description of the invention
본 발명은 육류에 첨가하는 쏘스에 있어서, 양념재와 한약재를 혼합하여 제조하므로서 육류의 맛을 향상시킴은 물론, 건강증진을 기할 수 있도록한 육류용 쏘스의 제조방법에 관한 것이다.The present invention relates to a method for producing a sour for meat so as to improve the taste of the meat as well as improve the health of the meat by preparing a mixture of seasoning and herbal medicine in the source added to the meat.
일반적으로, 육류나 생선등은 그 특유의 냄새를 제거하고 육류를 부드럽게 하기 위하여 각종 양념이 혼합된 쏘스가 사용되고 있으며, 특히 돼지고기는 그 특성상 지방질이 많이 함유되어 있으므로, 각종 고추장이나 마늘등을 이용하여 육류의 냄새를 약화시키고 지방질의 느끼한 맛을 감소시키기 위한 양념류를 많이 이용하여 왔다.In general, meat and fish are used to remove the peculiar smell and tender meat, soy sauce is mixed with various seasonings. To reduce the smell of meat and reduce the taste of fat has been used a lot of spices.
이러한, 종래의 양념류는 고춧가루, 마늘등 비교적 매운 맛을 가진 양념을 주성분으로 하여 혼합제조하는 것으로서, 양념의 양이 과다하면 매운맛으로 인하여 어린이들이 즐겨먹을 수 없을 뿐아니라 돼지고기의 고유한 맛을 잃게되며, 양념의 양이 적으면, 지방질의 느끼한 맛이 제거되지 않는다.Such conventional seasonings are mixed and prepared with seasonings with a relatively spicy taste, such as red pepper powder and garlic, and when the amount of the seasoning is excessive, children cannot enjoy it due to the spicy taste and lose the unique taste of pork. If the amount of seasoning is small, the fat taste is not removed.
더욱이, 상기 육류는 다량으로 섭취하게 되면 소화가 잘이루어지지 않아 배탈등의 염려가 있으며, 육류에 함유되어있는 콜레스트롤 성분 등 인체에 해로운 요소가 중화되지 않고 그대로 인체에 흡수되므로서, 많은 양의 육류섭취는 오히려 건강을 해치는 원인이 되었다.Furthermore, when the meat is ingested in a large amount, digestion is not well done, and there is a concern such as upset stomach, and harmful elements such as cholesterol content contained in the meat are absorbed into the human body without being neutralized, and thus a large amount of meat Ingestion rather harmed health.
또한, 상기한 종류의 양념류는 육류를 부드럽게 하기 위하여 육류에 양념을 첨가 조리한후, 직접 시식하지 않고 하루나 이틀을 경과시켜 육질을 부드럽게 한 후에 시식하여야 되므로 조리시간이 지연되는 원인이 되었다.In addition, the seasoning of the above-described kinds of spices to cook the meat in order to soften the meat, and after tasting the meat quality after a day or two without having to tasting directly, causing the cooking time is delayed.
또한, 근래에는 각종유류의 종류와 조리방법에 따라 선택적으로 사용되는 쏘스가 많이 개발되어 있으나, 이러한 쏘스는 고춧가루, 마늘등의 양념류를 주성분으로 제조된 것으로서 양념에 의한 맛을 향상시키는데 효과가 있을뿐, 육질을 부드럽게 하거나, 육류 자체에 함유된 인체에 해로운 성분을 중화시키는 역할등을 수행할 수 없었다.In addition, in recent years, many kinds of soy sauce that are selectively used according to various types of oils and cooking methods have been developed. However, these sauces are made of seasonings such as red pepper powder and garlic, and are effective in improving taste by seasoning. They could not play a role in softening the meat or neutralizing the harmful ingredients contained in the meat itself.
또한, 현대인은 산업의 복잡성으로 인하여 체력이 많이 저하되고 있는 실정으로서, 한방용법인 각종 한약재를 달인후 이를 복용하고 건강 증진을 기하였다. 그러나, 이러한 한약재는 별개로 제조하여야 되므로 이에 따른 시간손실과 번거로움이 있었으며, 그 맛이 지나치게 쓰기 때문에 복용하기 부담스럽고 특히 어린이들은 한약의 복용을 기피하는 실정이었다.In addition, modern man as a situation where the physical strength is deteriorated a lot due to the complexity of the industry, decoction of various herbal medicines that are herbal medicines and taking them to promote health. However, these herbal medicines have to be prepared separately, so there was a loss of time and hassle, and because the taste is too much, it is burdensome to take them, and especially children have avoided taking them.
때문에, 한약재의 효능은 널리 알려져 있으면서도 제조방법의 번거로움과 쓴맛 때문에 널리 이용되지 못하고 특별히 허약하거나 병이 발생되었을 때 한시적으로 복용되어 왔다.Therefore, the efficacy of the herbal medicine is widely known but has not been widely used due to the hassle and bitter taste of the manufacturing method and has been taken for a limited time, especially when weak or sick.
본 발명은 상기한 종래의 문제를 해결하기 위하여 연구개발된 것으로, 육류의 쏘스에 한약재를 첨가 제조하므로서 육류를 섭취중에 자연스럽게 한약재를 복용하여 건강증대를 기할 수 있도록 하는데 그 목적이 있다.The present invention has been researched and developed in order to solve the above-mentioned problems, and the purpose is to increase the health by taking the herbal medicine naturally while ingesting meat by adding the herbal medicine to the meat source of meat.
본 발명의 다른 목적은 쏘스에 첨가된 약재의 성분에 의하여 육류의 냄새가 제거되고 육질이 부드럽게 되어 육류의 맛이 향상되도록 하는데 있다.Another object of the present invention is to remove the smell of meat by the ingredients of the medicine added to the source so that the meat is softened to improve the taste of the meat.
상기한 본 발명의 목적을 달성하기 위한 특징은 물 18리터에 고춧가루 600-800g, 소금 15-25g, 생강 7-13g, 마늘 85-115g, 양파 40-60g을 첨가 하여서된 양념액을 제조하는 제1공용정과, 물 18리터에 계피 3.6g, 감초 3.6g, 공사인 3.6g, 당귀 3.6g, 키위 3.6g, 도효 3.6g, 호두 3.6g, 비자 3.6g, 숙지황 3.6g을 혼합하고 약재가 혼합된 물을 100°C에서 가열하여 수분을 증발시켜 약재액을 제조하는 제2공정과, 상기 제1공정의 양념액과 상기 제2공정의 약재액을 혼합조성하는 제3공정으로 구성된 것이다.A feature for achieving the above object of the present invention is to prepare a seasoning solution by adding red pepper powder 600-800g, salt 15-25g, ginger 7-13g, garlic 85-115g, onion 40-60g to 18 liters of water 1 g of public tablets and cinnamon 3.6 g, licorice 3.6 g, construction worker 3.6 g, Angelica 3.6 g, kiwi 3.6 g, Toyo 3.6 g, walnut 3.6 g, visa 3.6 g, sucrose and 3.6 g It is composed of a second step of preparing the medicine liquid by heating the water at 100 ° C. to evaporate moisture, and the third step of mixing and mixing the medicinal liquid of the first step and the medicine liquid of the second step.
상기 제1공정의 양념액에 함유되는 고춧가르, 소금, 생강, 마늘, 양파는 양념자체의 고유기능으로 사용되는 것으로서 육류의 냄새를 제거함과 동시에 맛을 증대시키는 역할을 하여 이러한 양념액의 역할은 오래전부터 알려진 재래식 양념의 효능이다.The red pepper powder, salt, ginger, garlic, and onion contained in the seasoning solution of the first step are used as the inherent functions of the seasoning itself. It is the efficacy of conventional spices known for a long time.
본 발명의 기술적 특징은 제2공정의 약재액에 있는것으로서 상기 약재액에 함유된 계피는 혈역순환을 활발하게 촉진시켜주는 약효가 있는 것으로서, 인체의 건강을 증대시키는 역할을 한다.The technical feature of the present invention is that the medicinal liquid in the second step as the cinnamon contained in the medicinal liquid has a medicinal effect to actively promote blood circulation, and serves to increase the health of the human body.
또한, 정향은 육류특유의 냄새를 중화시키는 효능이 있으며, 소화를 촉진시켜 많은 양의 육류를 섭취하더라도 배탈이나 소화불량을 방지할 수 있는 것이다.In addition, cloves have the effect of neutralizing the peculiar smell of meat, it is possible to prevent upset stomach or indigestion even by eating a large amount of meat by promoting digestion.
또한, 감초는 단맛을 제공하므로서 양념액과 혼합되었을 때 별도의 감미료를 첨가하지 않아도 전체적으로 단맛이 제공되며, 다른 약재와 혼합되어 중화시켜 주는 약효가 있다.In addition, licorice provides a sweet taste as a whole, even when added to the seasoning solution without the addition of a sweetener, the overall sweetness is provided, there is a medicinal effect that is mixed with other herbs to neutralize.
또한, 공사인은 상기 정향과 함께 소화를 촉진시켜 주는 약효가 있다.In addition, the contractor has the effect of promoting digestion with the clove.
또한, 당귀는 부족한 형액을 보충시켜 혈액순환을 활성화시켜주는 역할을 한다.In addition, Angelica supplements the lack of fluids to play a role in activating blood circulation.
또한, 기퀴는 육류를 부드럽게 하여주는 약효가 있다.In addition, Giki has the effect of softening the meat.
또한, 도효는 독성물 제거하는 약효를 가지고 있으며, 호두는 항암작용을 일으키는 약효를 가지고 있다.In addition, Dohyo has the effect of removing toxic substances, walnut has the effect of causing anti-cancer effect.
또한, 비자는 단맛을 내는 기능이 있으며, 숙지황은 혈액순환을 촉진시켜줌과 동시에 머리카락의 노화를 방지시켜주는 약효를 가지고 있다.In addition, Visa has a sweet taste function, and Sukji sulfur promotes blood circulation and at the same time prevents hair aging.
상기 약재액에 함유된 계피, 감초, 공사인, 당귀, 키위, 도효, 호두, 비자, 숙지황은 그 혼합비율을 중량비로서 각각 1 : 1로 조성하는 것이 바람직하다. 즉 물 18리터에 각각 3.6g을 첨가하는 것이 각각의 약재에 함유된 약효가 편중되지 않고 효능을 발휘할 수 있다.Cinnamon, licorice, construction worker, Angelica, kiwi, cherries, walnuts, biscuits, sucrose and the like contained in the medicinal solution are preferably mixed at a weight ratio of 1: 1. In other words, the addition of 3.6g to 18 liters of water, respectively, can exhibit efficacy without biasing the drug contained in each medicine.
상기에서 설명한 바와같이, 약재액에 함유된 각각의 약재가 서로 복합작용되어 전체적으로 다양한 효능이 있는 것으로서, 정향과 도효에 의하여 육류에서 발생되는 특유한 냄새를 완전히 제거시켜 육류섭취에 역겨움이 없이 섭취할수 있는 것이다.As described above, each of the medicinal herbs contained in the medicinal liquid is combined with each other to have a variety of efficacy as a whole, by eliminating the peculiar odor generated in the meat by the clove and effect can be ingested without disgusting meat intake will be.
약재액을 양념액과 혼합조성하였을 때, 감초와 비자에 의하여 단맛이 제공되므로 별개의 감미료 첨가 없이 입맛을 돋구어 주는 역할을 한다.When the medicinal solution is mixed with seasoning solution, sweetness is provided by licorice and non-visa, so it serves to enhance the taste without adding sweetener.
또한, 키위와 비자의 성분에 의하여 육질이 부드러워지므로 육류의 맛을 향상시킬 수 있는 것이다.In addition, the meat is softened by the ingredients of the kiwi and non-visible, which can improve the taste of the meat.
또한, 계피와 당귀 및 숙지황의 성분에 의하여 혈액순환이 축진 되므로 별개의 한약을 복용하지 않더라도 육류를 섭취하는 중에 건강증진을 기할 수 있는 것이다.In addition, the blood circulation is crushed by the components of cinnamon, Angelica and Sukji sulfur can improve health while eating meat even without taking a separate herbal medicine.
이하, 본 발명은 제조공정에 의하여 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail by the manufacturing process as follows.
[제1공정][Step 1]
끓인 후 상온으로 냉각한 물 18리터에 중량비 (wt/%)로서, 고춧가루 3-5%, 소금 0.05~0.15%, 생강 0.03~0.07%, 마늘 0.3~0.7%, 양파 0.2~0.32%를 첨가 한다.After boiling, add chilli powder 3-5%, salt 0.05 ~ 0.15%, ginger 0.03 ~ 0.07%, garlic 0.3 ~ 0.7%, onion 0.2 ~ 0.32% as weight ratio (wt /%) to 18 liters of water cooled to room temperature. .
상기 양념에 있어 생강과 마늘 및 양파는 자연상태의 고형체를 압착하여 추출되는 즙을 사용하거나, 또는 작은 입자로 분해하여 사용하는 것이 물에 첨가된 후 혼합이 잘 이루어 진다.Ginger, garlic and onion in the seasoning is used to extract juice by compressing the solid state in nature, or to break down into small particles are added to the water is mixed well.
이와같이, 각각의 양념이 첨가된 양념액을 제조한다.Thus, the seasoning liquid to which each seasoning was added is manufactured.
상기 양념액에 첨가되는 각각의 양념을 그램(g)단위로 표기하면,When each spice added to the spice solution is expressed in grams (g),
도표1에서와 같이, 물 18리터에 고춧가루 600~800g, 소금 15~25g, 생강 7~13g, 마늘 85~115g, 양파 40~60g으로 혼합조성하는 것이 바람직하다.As shown in Table 1, it is preferable to mix and mix the red pepper powder 600 ~ 800g, salt 15 ~ 25g, ginger 7 ~ 13g, garlic 85 ~ 115g, onion 40 ~ 60g in 18 liters of water.
물 18리터에 계피, 정향, 감초, 공사인, 당귀, 키위, 도효, 호두, 비자, 숙지황의 약재를 첨가한다.To 18 liters of water, add the herbs of cinnamon, cloves, licorice, coriander, Angelica, kiwi, Toyo, walnuts, biscuits, and sulfuric acid.
상기 약재는 중량비로서 각각 1:1의 비율로 조성하여 총 36g을 혼합한다.The medicinal herbs are mixed in a ratio of 1: 1 by weight, and mix 36g in total.
약재가 첨가된 물을 가열하여 물 18리터가 1.5~3리터로 축소될때까지 가열하여 상기 약재를 달인다.The medicine is added by heating the water to which the medicine is added until the 18 liters of water are reduced to 1.5 to 3 liters.
약재가 달여진 후, 첨가되었던 약재중 고형화된 약재는 제거하여 액상의 약재액을 제조한다.After the medicine is decocted, the solidified medicine is removed from the added medicine to prepare a liquid medicine liquid.
상기 약재는 도표2에 표시된 바와같이 계피 3.6g, 정향 3.6g, 감초 3.6g, 공사인 3.6g, 당귀 3.6g, 키위 3.6g, 도효 3.6g, 호두 3.6g, 비자 3.6g, 숙지황 3.6g으로 혼합조성한다.The herbs are cinnamon 3.6g, clove 3.6g, licorice 3.6g, construction worker 3.6g, Angelica 3.6g, kiwi 3.6g, Toyo 3.6g, walnut 3.6g, visa 3.6g, sucrose 3.6g as shown in Table 2 Mix composition.
[제3공정][Step 3]
상기 제1공저에서 제조된 양념액과 상기 제2공정에서 제조된 약재액을 상온에서 혼합하뎌 골고루 섞어 주므로서 쏘스를 제조한다.The sauce is prepared by mixing the seasoning solution prepared in the first co-operation and the medicine solution prepared in the second process at room temperature, and mixing them evenly.
상기의 제1, 제2, 제3공정에 의하여 제조된 쏘스는 약재액이 첨가되어 있으며, 이러한 약재액은 그 자체만으로는 색상이 검고 맛이 비교적 쓴편이나 양념액과 혼합되므로서 약재액 자체의 검은 색상과 쓴맛이 중화되므로 쏘스를 섭취할 때에 자연스럽게 약재액을 섭취할 수 있는 것이다.The medicines prepared by the first, second, and third processes described above are added with a medicinal solution, and the medicinal solution itself is black in color and has a relatively bitter taste, but is mixed with seasoning liquid, and the black color of the medicinal solution itself is mixed. Since the color and bitterness is neutralized, you can take the medicinal solution naturally when you eat the sauce.
상기 쏘스는 요리하기전의 육류에 골고루 섞어 주며 쏘스가 묻혀진 육류를 불에 구워 섭취하는 것으로서 여러 가지의 약재가 함유되어 있기 때문에 맛을 종체함은 물론 건강 증진을 기할 수 있다.The sauce is evenly mixed with the meat before cooking and roasting the meat soaked in soaked intake as it contains a variety of herbs can be used to improve taste and health.
즉, 정향과 도효에 의하여 육류의 특유한 냄새를 제거하고 키위와 비자에 의하여 육질이 부드러워지고, 감초와 비자에 의하여 단맛이 제공되므로 육류를 종래보다 맛있게 섭취할 수 있는 효과가 있는 것이다.That is, by removing the peculiar smell of meat by clove and hyohyo, the meat is softened by kiwi and visa, and sweetness is provided by licorice and visa, so that meat can be eaten more deliciously than before.
또한, 계피와 당귀 및 숙지황에 의하여 혈액순환이 촉진되고 호두에 의하여 항암작용이 일어나므로 건강증진을 기할 수 있는 효과가 있는 것이다.In addition, cinnamon, Angelica and Sukjiwang by the blood circulation is promoted by the anti-cancer effect caused by walnuts will have the effect of improving health.
더욱이 상기 쏘스는 첨가되는 약재의 성분이 각각 1:1의 중량비로 첨가되므로서 각각의 약재가 가지고 있는 약효가 감소되지 않으면서 쏘스 전체의 맛을 향상시키는 것이다.In addition, the sauce is to improve the taste of the whole sos without reducing the medicinal effect of each medicinal agent is added to each of the ingredients of the added medicinal herbs in a weight ratio of 1: 1.
상기 쏘스는 특히 돼지고기에 사용되는 것이 바람직하나, 소고기, 오리고기 등의 육류뿐 아니라 생선에 사용하여도 동일한 효과가 있는 유익한 발명인 것이다.The saw is particularly preferably used in pork, it is a beneficial invention that has the same effect when used in fish as well as meat such as beef, duck.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950005392A KR0181217B1 (en) | 1995-03-16 | 1995-03-16 | Method for preparing sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019950005392A KR0181217B1 (en) | 1995-03-16 | 1995-03-16 | Method for preparing sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR960033310A KR960033310A (en) | 1996-10-22 |
| KR0181217B1 true KR0181217B1 (en) | 1999-02-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019950005392A KR0181217B1 (en) | 1995-03-16 | 1995-03-16 | Method for preparing sauce |
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| KR (1) | KR0181217B1 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010088159A (en) * | 2000-03-10 | 2001-09-26 | 최용실 | Slices of raw fish and Water of spice |
| KR100372594B1 (en) * | 2000-07-12 | 2003-02-17 | 임정애 | Cooking method of pettitoes |
| KR100381337B1 (en) * | 2000-11-06 | 2003-04-26 | 최종진 | A sauce for food |
| KR20040051825A (en) * | 2002-12-13 | 2004-06-19 | 정문수 | Mature method of meat and meat sauce |
| KR100467935B1 (en) * | 2001-12-05 | 2005-01-26 | 이진규 | Western food cuisine with a herb sauce |
| KR101145437B1 (en) * | 2009-05-28 | 2012-05-15 | 재단법인 대구테크노파크 | Composition for softening meat and improving flavor by using Oriental natural materials |
| CN103099171A (en) * | 2012-12-06 | 2013-05-15 | 黄宵 | Formula of braised pork |
| CN103190591A (en) * | 2012-12-13 | 2013-07-10 | 黄宵 | Strong-flavor spice |
-
1995
- 1995-03-16 KR KR1019950005392A patent/KR0181217B1/en not_active IP Right Cessation
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010088159A (en) * | 2000-03-10 | 2001-09-26 | 최용실 | Slices of raw fish and Water of spice |
| KR100372594B1 (en) * | 2000-07-12 | 2003-02-17 | 임정애 | Cooking method of pettitoes |
| KR100381337B1 (en) * | 2000-11-06 | 2003-04-26 | 최종진 | A sauce for food |
| KR100467935B1 (en) * | 2001-12-05 | 2005-01-26 | 이진규 | Western food cuisine with a herb sauce |
| KR20040051825A (en) * | 2002-12-13 | 2004-06-19 | 정문수 | Mature method of meat and meat sauce |
| KR101145437B1 (en) * | 2009-05-28 | 2012-05-15 | 재단법인 대구테크노파크 | Composition for softening meat and improving flavor by using Oriental natural materials |
| CN103099171A (en) * | 2012-12-06 | 2013-05-15 | 黄宵 | Formula of braised pork |
| CN103190591A (en) * | 2012-12-13 | 2013-07-10 | 黄宵 | Strong-flavor spice |
Also Published As
| Publication number | Publication date |
|---|---|
| KR960033310A (en) | 1996-10-22 |
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