KR0182673B1 - Processing method for seasonings - Google Patents
Processing method for seasonings Download PDFInfo
- Publication number
- KR0182673B1 KR0182673B1 KR1019960053764A KR19960053764A KR0182673B1 KR 0182673 B1 KR0182673 B1 KR 0182673B1 KR 1019960053764 A KR1019960053764 A KR 1019960053764A KR 19960053764 A KR19960053764 A KR 19960053764A KR 0182673 B1 KR0182673 B1 KR 0182673B1
- Authority
- KR
- South Korea
- Prior art keywords
- fish
- taste
- smell
- seasonings
- seasoning
- Prior art date
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 17
- 239000004278 EU approved seasoning Substances 0.000 title abstract description 7
- 238000003672 processing method Methods 0.000 title 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 8
- 235000004347 Perilla Nutrition 0.000 claims abstract description 6
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 5
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 5
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 244000000231 Sesamum indicum Species 0.000 claims abstract 3
- 244000302909 Piper aduncum Species 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 230000003779 hair growth Effects 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 241000251468 Actinopterygii Species 0.000 abstract description 15
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract 3
- 241000207961 Sesamum Species 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
- 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
- A23L27/14—Dried spices
-
- 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
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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 조미료 제조방법에 관한 것으로, 고추가루 79-81%와, 참깨 9-11%와, 산초 1-3%와, 들깨 4-6%와, 육모초 1-3%를 혼합하여서 된 조미료를 구비하므로 생선조림이나 생선구이, 매운탕, 생선회 등에 적절히 첨가하면 음식의 맛과 향을 더할 뿐 아니라 비린내를 제거하게 되어 영양가가 매우 많은 생선요리를 많은 사람들이 맛있게 섭취할 수 있고 우동이나 불고기에 첨가하여 먹으면 기름 냄새를 제거하면서 맛을 향상시킬 수 있게 된다.The present invention relates to a seasoning manufacturing method, seasonings made by mixing red pepper powder 79-81%, sesame seeds 9-11%, 1-3% of acetic acid, 4-6% perilla and 1-3% As it is added to boiled fish, grilled fish, Maeuntang, sashimi, etc., it not only adds to the taste and flavor of food but also removes fishy smell, so many people can eat deliciously nutritious fish dishes and add to udon or bulgogi. If you eat it, you can improve the taste while removing the smell of oil.
Description
본 발명은 조미료 제조방법에 관한 것으로, 특히 특히 생선 등을 사용한 요리시 비린내가 나지 않도록 하고 우동이나 불고기 등에 첨가하여 맛을 향상시킬 뿐 아니라 기름 냄새를 제거하도록 한 요리용 양념 제조방법에 관한 것이다.The present invention relates to a seasoning manufacturing method, and in particular to a cooking seasoning to prevent the smell of fish, especially when cooking with fish, etc. added to the udon or bulgogi to improve the taste as well as to remove the smell of oil.
생선은 인체에 유용한 많은 영양소가 함유되어 있는 반면 다른 육류에 비해 비만의 염려가 없는 매우 뛰어난 식품으로써, 조림, 구이, 및 매운탕등 여러 가지 방법으로 조리하여 섭취하고 있다.Fish is a very good food that contains many nutrients useful to the human body and has no fear of obesity compared to other meats. Fish is cooked and eaten in various ways such as stewed foods, grilled fish, and Maeuntang.
이러한 생선 뿐 아니라 모든 음식을 요리하는데 있어서 어떠한 조미료를 어느 정도 넣느냐에 따라 그 음식 맛이 달라지기 때문에 조미료를 적절히 넣는 것이 매우 중요하며, 생선에 있어서 특히 중요한 점은 비린 냄새 때문에 일부 사람들이 먹기를 꺼려하므로 요리시 비린내 제거가 중요하다.In addition to these fish, it is very important to add seasonings properly, depending on how much seasoning you put in cooking all the foods, and the important thing about fish is the fishy smell that some people are reluctant to eat. So fishy removal is important when cooking.
또한 불고기등은 많은 사람들이 즐겨 먹는 음식인 반면 구울시 발생되는 기름 냄새가 비위를 상하게 할 수 있으며, 옷 등에 기름 냄새가 배어 의복을 세탁해야 하는 문제가 있었다.In addition, while bulgogi is a food that many people enjoy eating, the smell of oil generated when burning may hurt the stomach, and the smell of oil soaks in clothes, such as washing clothes.
상술한 문제를 해결하기 위한 본 발명의 목적은 비린내 및 기름 냄새를 제거할 뿐 아니라 음식의 맛을 뛰어나게 할 수 있도록 한 조미료 제조방법을 제공하는 것이다.SUMMARY OF THE INVENTION An object of the present invention for solving the above problems is to provide a method for preparing seasonings to remove fishy and oily odors and to enhance the taste of food.
이와 같은 목적을 달성하기 위한 본 고안 조미료 제조방법은, 조미료에 있어서, 고추가루 79-81%와, 참깨 9-11%와, 산초 1-3%와, 들깨 4-6%와, 육모초 1-3%를 혼합하여서 된 것을 특징으로 한다.The present invention seasoning production method for achieving the above object, in seasoning, red pepper powder 79-81%, sesame seeds 9-11%, wild pepper 1-3%, perilla sesame seeds 4-6%, Characterized by mixing -3%.
본 발명의 구체적 특징 및 이점은 이하의 설명으로 더욱 명확해 질 것이다.Specific features and advantages of the present invention will become more apparent from the following description.
생선요리는 생선조림이나 생선구이 매운탕 등에 첨가되는 조미료는 생선의 맛을 살리면서 비린내를 제거하는 것이 중요하다.Fish dishes seasonings added to boiled fish, grilled fish, spicy soup, etc., it is important to remove fishy taste while keeping the taste of fish.
이러한 취지에 부합되는 본 발명의 조미료에는 고추가루와, 참깨, 산초, 들깨, 육모초가 혼합되는바, 이를 곱게 갈은 다음 상술한 요리시 기호에 맞게 적절히 첨가하게 된다.The seasoning of the present invention in accordance with the above purpose is mixed with red pepper powder, sesame seeds, sancho, perilla, vinegar bark, finely ground and then added appropriately according to the taste when cooking.
이러한 조미료는 고추가루 79-81%와, 참깨 9-11%와, 산초 1-3%와, 들깨 4-6%와, 육모초 1-3%의 혼합비를 갖는다.These seasonings have a mixing ratio of 79-81% red pepper powder, 9-11% sesame seeds, 1-3% wild pepper, 4-6% perilla and 1-3% hair growth.
이러한 혼합비를 가지는 조미료를 생선요리시 적절히 첨가하면 참깨와 들깨의 고소함을 느끼면서 육모초에 의해 느끼하지 않고 깔끔한 맛을 낼 수 있을 뿐 아니라 생선 비린내가 제거되어 비위가 좋지 않은 사람들에게 매우 적절한 효과가 있다.Properly added seasonings with such a mixing ratio in fish can not only feel sesame and perilla, but also give it a refreshing taste without being felt by the weeds. have.
또한 불고기를 구울 때 넣으면 기름 냄새를 제거하게 되어 기름 냄새에 의해 비위가 상하지 않을 뿐 아니라 맛이 향상되고 의복에 기름 냄새가 배지 않으며, 우동에 첨가하여도 더욱 깔끔하고 담백한 맛을 낸다.In addition, when roasting bulgogi, it removes the smell of oil, and the smell of oil does not hurt the stomach, the taste improves, the smell of oil does not spread on the clothes, and even when added to udon, it gives a cleaner and lighter taste.
이상에서와 같은 본 발명에 따른 조미료 제조방법에 의하면, 생선조림이나 생선구이, 매운탕, 생선회 등에 적절히 첨가하면 음식의 맛과 향을 더할 뿐 아니라 비린내를 제거하게 되어 영양가가 매우 많은 생선요리를 많은 사람들이 맛있게 섭취할 수 있게 되며, 불고기 등에 첨가하면 맛을 향상시키고 기름 냄새를 제거하는 효과가 있다.According to the seasoning preparation method according to the present invention as described above, when properly added to boiled fish, grilled fish, Maeuntang, sashimi, not only adds the taste and flavor of the food, but also removes fishy smell, many people have very nutritious fish dishes. This can be eaten deliciously, and when added to bulgogi, etc. has the effect of improving the taste and removing the smell of oil.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960053764A KR0182673B1 (en) | 1996-11-13 | 1996-11-13 | Processing method for seasonings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960053764A KR0182673B1 (en) | 1996-11-13 | 1996-11-13 | Processing method for seasonings |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR19980035422A KR19980035422A (en) | 1998-08-05 |
| KR0182673B1 true KR0182673B1 (en) | 1999-03-20 |
Family
ID=19481721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019960053764A KR0182673B1 (en) | 1996-11-13 | 1996-11-13 | Processing method for seasonings |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR0182673B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040011199A (en) * | 2002-07-29 | 2004-02-05 | 주식회사 다우리 | Natural seasoning including extract of euonymus japonica's seed and method for preparing the same |
| KR100842677B1 (en) * | 2006-09-06 | 2008-06-30 | 성경 | Natural gradients and its manufacturing method |
| CN105249418A (en) * | 2015-06-24 | 2016-01-20 | 中国热带农业科学院热带作物品种资源研究所 | Sharpleaf galangal fruit-oil-containing chilli sauce and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020019499A (en) * | 2002-02-05 | 2002-03-12 | 고명숙 | Medleys of white and black sesame |
| KR100556147B1 (en) * | 2004-04-28 | 2006-03-03 | 주식회사 금호식품 | A red pepper meal having chlorella and the manufacturing process |
-
1996
- 1996-11-13 KR KR1019960053764A patent/KR0182673B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040011199A (en) * | 2002-07-29 | 2004-02-05 | 주식회사 다우리 | Natural seasoning including extract of euonymus japonica's seed and method for preparing the same |
| KR100842677B1 (en) * | 2006-09-06 | 2008-06-30 | 성경 | Natural gradients and its manufacturing method |
| CN105249418A (en) * | 2015-06-24 | 2016-01-20 | 中国热带农业科学院热带作物品种资源研究所 | Sharpleaf galangal fruit-oil-containing chilli sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR19980035422A (en) | 1998-08-05 |
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