KR100389007B1 - Charcoal Fire Meat Seasoning and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to a seasoning sauce to be ingested together with meat when ingesting charcoal grilled meat, prepared in powder or liquid state by mixing various kinds of herbs such as seaweed and seaweed such as kelp and seaweed, and various herbs such as ginseng or cheongung When ingesting the charcoal grilled meat with the sauce to be ingested by the unique aroma of the medicinal herbs added to the sauce and the taste of various grains to remove the oily smell or taste of the meat when ingested for easy intake. And it is to provide a charcoal barbecue seasoning sauce to neutralize harmful ingredients of meat by various herbal medicines to prevent adult diseases.

Description

Charcoal Fire Meat Seasoning and Manufacturing Method Thereof}

The present invention relates to a seasoning sauce to be ingested with meat when ingesting charcoal grilled meat, and in particular, seafood and grains and herbal medicines are properly formulated to remove the sensational taste of meat when ingested in powder or liquid form. It relates to a charcoal grilled meat seasoning to prevent various adult diseases caused when eating meat by seafood or herbal medicines.

In general, charcoal grilled meat, which is one of the traditional foods of Korea, is consumed by grilling beef or pork on charcoal, and the raw meat is grilled on charcoal or grilled with seasoned seasoned meat on charcoal. It is widely used as a situation.

In addition, when ingesting such charcoal grilled meat, it is not only to eat meat but also to eat with various vegetables to prevent various adult diseases caused by eating meat. In particular, the meat is wrapped in lettuce or sesame leaves and consumed with garlic or chili pepper. Also, when eating meat, they have been seasoned with salt or soybean paste

At this time, when the meat is wrapped in vegetables as described above, the minerals of the vegetables have the effect of preventing adult diseases, but the taste and fragrance of the vegetables do not feel the taste of the meat, wrapped in vegetables to taste the meat The pesticides that avoid ingestion and sprinkle them when growing vegetables have recently been reluctant to eat them with vegetables, and the prices of vegetables have been different according to the season. By reusing it, it is dirty and tends to eat it with salt or miso like the latter.

However, the latter has the advantage of being eaten in a proper state by adjusting the liver of meat when it is soaked in salt or soybean paste, but the salty taste is incurred when the meat is ingested. Odor can not be removed, a problem that can not prevent various adult diseases caused by eating meat.

The present invention has been invented to solve the problems caused when eating charcoal grilled meat as described above, by mixing various kinds of herbs such as seaweed and seaweed such as kelp and wakame and various herbal medicines such as ginseng or cheongung in powder or liquid state When the meat is prepared and consumed with charcoal, the meat is consumed with the sauce to remove the oily smell or meaty taste of the meat when ingested by the unique aroma and various grains of the medicinal herbs added to the sauce. It is to provide a charcoal grilled meat seasoning to neutralize harmful ingredients of meat by various herbal medicines to prevent adult diseases.

Hereinafter, the manufacturing method according to the present invention will be described in detail.

A sauce is prepared by mixing seafood, grains, and herbal medicines in a certain proportion, and dried seaweed and kelp, which are powdery, are used as seafood, and beans, glutinous rice, barley, peanut, and sesame are used as cereals. Ginseng, pine needles, Angelica, cheonggung, licorice, cinnamon, and round gore are used, and the seasoning is to use ginger and garlic powder.

Looking at the mixing amount of the above materials and the characteristics of each material are shown in the following table.

<Table 1>

Referring to the manufacturing method of the sauce according to the present invention having the above-mentioned amount as follows.

First, all the ingredients to be added in a powder form and mixed with each other, by inserting some grains, such as soy flour, glutinous rice flour and barley flour of a grain having a large amount of additives into a stirrer and mixing the mixed When finished, all herbal medicines are inserted into the mixed grain powder to mix the grain powder and the herbal medicine.

Thereafter, the remaining grain powder sesame powder and peanut powder and seaweed seaweed and kelp is inserted into the stirrer to mix all the ingredients evenly.

At this time, the reason for mixing soy flour, glutinous rice flour and barley flour first is that there is a large amount of additives, and then a small amount of materials are mixed first, and then a large amount of materials are added to prevent mixing and at the same time mixing later. It is to increase the mixing rate with the material to be mixed, so that the mixing of the soy flour, glutinous rice flour and barley flour with a large amount of additives is mixed first because of the easy nature of the material.

The reason for mixing sesame powder, peanut powder and seaweed seaweed and kelp, which is a grain powder, is so dry that the seafood is dry, but it is damp because it has moisture inside. When this material is inserted and mixed with dampness for the first time as a grain containing a lot of oil, all ingredients become wet, so that mixing is not performed well and it takes a long time to prevent such wastes. After mixing the herbal medicine, add ginger and garlic powder as seasoning.

When ingesting the powdered sauce together with the meat as described above, dip the cooked meat into the powder sauce by baking it on charcoal, so that the powdered sauce is buried in the appropriate amount of meat. By eliminating the disgusting taste caused by grilled meat and oil, you can enjoy a light taste, and it is possible to prevent various adult diseases caused by eating meat by Chinese herbal medicine added to the sauce. You can enjoy it as a liquid sauce by inserting water and boiling it for a long time.

As described above, the present invention does not eat meat with charcoal fire and eat it with doenjang or salt paste, but instead of seafood, grains, and herbal medicines in a proportion of sauce, mustard sauce, ketchup, starch syrup, etc. It provides a liquid sauce with the main ingredient to be eaten with meat, eliminating the smell of meat when ingesting meat, eliminating refusal when eating, and eliminating the salty taste of meat so that the rejection does not occur even when a large amount is ingested. It is an invention that the Chinese herbal medicine using various adult diseases caused by eating meat is neutralized to prevent adult diseases and increase immunity.

Claims (3)

Seaweed 300g and kelp 300g are used, grains 900g beans, 900g glutinous rice 900g, barley 900g, peanuts 100g, sesame seeds 150g. , Mixed with 300g of a round oyster, the seasoning as a sauce using 50g ginger and 50g garlic, but charcoal Bulgogi seasoning characterized in that the ingredients were made by mixing with each other in a powdered state. The method of claim 1, Charcoal Bulgogi seasoning, characterized in that to prepare a liquid sauce by mixing the above materials and inserting water after heating. delete