KR100449065B1 - Production method of meat sauce - Google Patents

Production method of meat sauce Download PDF

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Publication number
KR100449065B1
KR100449065B1 KR10-2002-0039563A KR20020039563A KR100449065B1 KR 100449065 B1 KR100449065 B1 KR 100449065B1 KR 20020039563 A KR20020039563 A KR 20020039563A KR 100449065 B1 KR100449065 B1 KR 100449065B1
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South Korea
Prior art keywords
taste
sauce
mix
red pepper
makchang
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KR10-2002-0039563A
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Korean (ko)
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KR20040006052A (en
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손상봉
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손상봉
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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives

Abstract

본 발명은 소 또는 돼지 막창과 함께 곁들여 먹는 막창소스의 제조방법에 관한 것으로, 이는 끓는물에 쇠고기 다시다, 미원, 황설탕을 넣고 끓인 다음 이에 재래식 된장 ,청량고추, 청량고운 고추가루, 메주가루, 사과, 마늘을 첨가하여 혼합믹스하고 이를 필요단위로 포장하여 영하20℃에서 급냉하는 막창 소스 제조방법으로 선별된 갖은 양념과 신선한 과일을 혼합제조하여 육류의 비린맛을 없애고 육질을 보다 부드럽게 하여 주는 이점을 가짐은 물론 막창의 담백한 맛을 배가시켜 주고 또 신선한 과일의 첨가로 인해 새콤 달콤한 맛을 제공하므로 종래와는 다른 색다른 맛으로 막창의 맛을 더욱 더 돋구어 주어 소비자들의 입맛을 충족시켜 줄 수 있는 장점을 가지는 것이다.The present invention relates to a method for producing a makchang sauce accompanied with cattle or pork makchang, which is beef boiled in boiling water, Miwon, brown sugar, and then boiled with conventional doenjang, soft red pepper, cool red pepper powder, meju powder, Mix and mix apple and garlic, and pack them in the required units, and mix them with various seasonings and fresh fruits selected by quenching the sauce at a freezing temperature of -20 ℃ to get rid of the fishy taste and make the meat softer. Of course, it adds to the pale taste of the intestine and provides a sweet and sour taste with the addition of fresh fruit, so that the taste of the intestine can be further enhanced with a different taste than before, to satisfy the taste of consumers. To have.

Description

막창소스 제조방법{PRODUCTION METHOD OF MEAT SAUCE}Production method of makchang sauce {PRODUCTION METHOD OF MEAT SAUCE}

본 발명은 소 또는 돼지막창(이하 " 막창"이라 약칭함)과 함께 곁들여 먹는 막창소스의 제조방법에 관한 것으로 보다 상세히는 막창을 섭취시 육류의 비린맛을 없애고 그 육질을 부드럽게 하여 줌과 동시에 막창의 담백한 맛을 배가시켜 주는 막창소스 제조방법에 관한 것이다.The present invention relates to a method of preparing a makchang sauce accompanied with cattle or pork mak (hereinafter abbreviated as "makchang"), more specifically to remove the fishy taste of meat when ingesting the makchang and soften the meat quality and at the same time It relates to a method of manufacturing the makchang sauce that doubles the light taste.

통상적으로 소 또는 돼지 막창을 섭취시 그 육질을 부드럽게 하고 맛을 보다 담백하게 하여 주기 위해 막창 소스를 곁들여 섭취하게 되는데, 이때 상기 막창 소스는 소금과 참기름이 혼합된 일반적인 소스를 사용하거나 된장,소금,고추 등의 양념을 일정비율로 혼합한 소스를 사용하여 막창의 맛을 증가시켜 주도록 하였다.In general, when ingested beef or pork spears are ingested with a spear sauce in order to soften the flesh and make the taste lighter, the spear sauce is used with a common sauce mixed with salt and sesame oil or doenjang, salt, The sauce was mixed with red pepper sauce at a certain ratio to increase the taste of the intestine.

따라서 이러한 막창 소스는 양념의 종류와 비율 그리고 그 제조방법 등에 의해 소스의 맛이 달라 지므로 제조자에 따라 맛의 특징이 다르며 또한 차별화 된 막창 소스를 제조하여 소비자들의 변화하는 입맛을 충족시켜 주고 남녀노소 누구나 막창을 즐겨 먹을 수 있도록 양질의 소스를 제공하고자 보다 많은 막창 소스 제조방법이 발명되고 있는 실정이다.Therefore, since the taste of the sauce varies depending on the type and ratio of the seasoning and its manufacturing method, the flavor of the different kinds of sauce is different according to the manufacturer, and the differentiated sauce is made to satisfy the changing tastes of consumers. In order to provide a high-quality sauce so that you can enjoy the makchang more situation is being invented a method of manufacturing the makchang sauce.

본 발명은 위와 같은 일반 적인 막창소스에서 차별화 될 수 있도록 양질의 재료는 물론 신선한 과일을 일정 비율로 일정 시간 혼합가공하여 막창의 담백한 맛을 증가 시키고 또 과일의 새콤달콤한 맛으로 막창에 색다른 맛을 가미하여 줄 뿐 아니라 육류의 비린맛을 없애고 육질을 부드럽게 하는 양질의 막창 소스를 제공하므로 소비자들의 입맛을 충족시켜 줄 수 있게 하는 양질의 막창 소스를 제공함에 그 과제를 가지는 것이다.The present invention is to mix the high-quality ingredients as well as fresh fruit at a certain ratio to increase the light taste of the spear and to add a different taste to the spear with the sweet and sour taste of the fruit so that can be differentiated from the general spear sauce as described above Not only that, but also to provide a high quality insole source that eliminates the fishy taste of meat and softens the meat to provide a high quality insole sauce that can satisfy the taste of consumers.

본 발명은 끓는물 8.5Kg에 쇠고기 다시다 200g, 미원 150g, 황설탕 800g을 넣고 일정시간 끓인 후 이에In the present invention, boiled water in 8.5Kg 200g of beef, 150g of miwon, 800g of brown sugar, put a boil for a certain time and then

재래식 된장 3.5Kg , 청량고추 200g, 청량고운 고추가루 300g, 메주가루 300g, 사과 2Kg, 마늘 500g 을 첨가하여 혼합믹스한 다음 이를 필요 단위로 포장하여 영하20℃에서 급냉하는 막창소스 제조방법으로 재래식 된장과 메주 가루의 첨가로 소스에 구수한 맛을 제공하므로 막창의 담백한 맛을 배가시켜 줌과 동시에 고추와 신선한 과일로 인해 새콤달콤한 맛이 가미 되어 막창의 비린 맛을 없애고 육질을 부드럽게 하여주는 것이다.상기에서 청량고추는 풋고추로 하되, 위 청량고추를 일반적인 방법 즉, 일정크기로 토막하여 첨가하고, 또 된장의 쓴맛을 없애기 위해 첨가되는 사과는 분쇄하한 후 일정크기의 알갱이 형태로 첨가한다.Conventional miso 3.5Kg, 200g of chilled red pepper, 300g of chilled red pepper powder, 300g of meju powder, 300g of meju, 2Kg of apple, and 500g of garlic are mixed and mixed. The added taste of the meju powder gives the sauce a delicious taste, while the reddish flavor of the intestines is doubled, and the sweet and sour taste is added by the pepper and fresh fruits to remove the fishy taste and soften the meat. The chilled pepper is green pepper, but the above-mentioned chilled pepper is added in a general way, that is, cut into pieces in a certain size, and the apples added to remove the bitter taste of miso are crushed and then added in grains of a certain size.

이와 같이 본 발명은 선별된 갖은 양념과 신선한 과일을 혼합제조하여 육류의 비린맛을 없애고 육질을 보다 부드럽게 하여 주는 이점을 가짐은 물론 막창의 담백한 맛을 배가시켜 주고 또 신선한 과일의 첨가로 인해 새콤 달콤한 맛을 제공하므로 종래와는 다른 색다른 맛으로 막창의 맛을 더욱 더 돋구어 주어 소비자들의 입맛을 충족시켜 줄 수 있는 장점을 가지는 것이다.As such, the present invention has the advantage of eliminating the fishy taste of meat and softening the meat by mixing various kinds of seasonings and fresh fruits, as well as doubling the light taste of the intestine and adding sweet and sour fruit due to the addition of fresh fruit. Since it provides a taste to give the taste of the changchang with a different taste different from the conventional more has the advantage that can satisfy the taste of consumers.

Claims (2)

끓는물에 쇠고기 다시다, 미원, 황설탕을 넣고 끓인 다음 이에 재래식 된장 ,청량고추, 청량고운 고추가루, 메주가루, 사과, 마늘을 첨가하여 혼합믹스하고 이를 필요 단위로 포장하여 영하20℃에서 급냉하는 막창소스 제조방법.Put beef in boiling water, Miwon, brown sugar, and boil it. Then mix and mix with conventional doenjang, soft red pepper, fine red pepper powder, meju powder, apple, and garlic, and then quench them at minus 20 ℃. How to prepare the sauce. 제 1항에 있어서 끓는물 8.5Kg, 쇠고기 다시다 200g, 미원 150g, 황설탕 800g,과 재래식 된장 3.5Kg ,청량고추 200g, 청량고운 고추가루 300g, 메주가루 300g, 사과 2Kg, 마늘 500g의 비율로 제조되는 막창소스 제조방법.According to claim 1, boiling water 8.5Kg, 200g beef beef, 150g Miwon, 800g brown sugar, and 800g of traditional soybean paste, 200g of chilled pepper, 200g of soft red pepper powder, 300g of meju powder, 300g of meju powder, 2Kg of apple, 500g of garlic How to make a sauce window.
KR10-2002-0039563A 2002-07-09 2002-07-09 Production method of meat sauce KR100449065B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101289457B1 (en) * 2011-06-21 2013-07-24 최세득 Chicken sauce and its method of manufacture

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100466943B1 (en) * 2002-07-09 2005-01-24 손상봉 Production method of a pig small intestine
US8184512B2 (en) 2010-10-13 2012-05-22 Hewlett-Packard Development Company, L.P. Optical disk drive with embedded test medium
CN108617977A (en) * 2018-03-02 2018-10-09 安徽省楚汉食品有限公司 A kind of processing method of sauce halogen Radix Polygalae Crotalarioidis

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* Cited by examiner, † Cited by third party
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KR19980019598A (en) * 1998-03-31 1998-06-05 최상철 Manufacturing method of meat manufactured goods
KR19990024245A (en) * 1998-12-24 1999-03-25 박성찬 Earthy giblets and method for manufacturing the same
KR19990078929A (en) * 1999-08-21 1999-11-05 권황옥 Apple Kochujang and process for preparation thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19980019598A (en) * 1998-03-31 1998-06-05 최상철 Manufacturing method of meat manufactured goods
KR19990024245A (en) * 1998-12-24 1999-03-25 박성찬 Earthy giblets and method for manufacturing the same
KR19990078929A (en) * 1999-08-21 1999-11-05 권황옥 Apple Kochujang and process for preparation thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101289457B1 (en) * 2011-06-21 2013-07-24 최세득 Chicken sauce and its method of manufacture

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