KR100478122B1 - Multi-purpose pork cutlet sauce - Google Patents
Multi-purpose pork cutlet sauceInfo
- Publication number
- KR100478122B1 KR100478122B1 KR10-2002-0032688A KR20020032688A KR100478122B1 KR 100478122 B1 KR100478122 B1 KR 100478122B1 KR 20020032688 A KR20020032688 A KR 20020032688A KR 100478122 B1 KR100478122 B1 KR 100478122B1
- Authority
- KR
- South Korea
- Prior art keywords
- delete delete
- powder
- sauce
- manufacturing
- vegetables
- Prior art date
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 7
- 235000015277 pork Nutrition 0.000 title claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 235000015278 beef Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 235000008960 ketchup Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 4
- 235000004310 Cinnamomum zeylanicum Nutrition 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 240000000129 Piper nigrum Species 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 235000013736 caramel Nutrition 0.000 claims abstract description 4
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- 240000007329 Zingiber officinale Species 0.000 claims abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 3
- 235000008397 ginger Nutrition 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 9
- 235000013310 margarine Nutrition 0.000 claims description 8
- 239000003264 margarine Substances 0.000 claims description 8
- 239000008162 cooking oil Substances 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 4
- 235000002732 oignon Nutrition 0.000 claims description 4
- 235000015113 tomato pastes and purées Nutrition 0.000 claims description 3
- 240000008529 Triticum aestivum Species 0.000 claims description 2
- 235000021307 wheat Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000013599 spices Nutrition 0.000 abstract description 8
- 235000013616 tea Nutrition 0.000 abstract description 8
- 235000013399 edible fruits Nutrition 0.000 abstract description 7
- 235000013311 vegetables Nutrition 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000008216 herbs Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 241000251468 Actinopterygii Species 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 241001199012 Usta Species 0.000 abstract 1
- 230000002708 enhancing Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 10
- 244000269722 Thea sinensis Species 0.000 description 7
- 241000411851 herbal medicine Species 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 240000002860 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 240000005183 Lantana involucrata Species 0.000 description 2
- 235000013628 Lantana involucrata Nutrition 0.000 description 2
- 240000001422 Laurus nobilis Species 0.000 description 2
- 235000017858 Laurus nobilis Nutrition 0.000 description 2
- 240000001047 Malus domestica Species 0.000 description 2
- 240000004678 Panax pseudoginseng Species 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- 240000001987 Pyrus communis Species 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 240000002657 Thymus vulgaris Species 0.000 description 2
- 235000007303 Thymus vulgaris Nutrition 0.000 description 2
- 240000008866 Ziziphus nummularia Species 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 235000008434 ginseng Nutrition 0.000 description 2
- 235000005035 ginseng Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 235000006677 lemon beebalm Nutrition 0.000 description 2
- 235000004383 oregano Nutrition 0.000 description 2
- 235000018838 origanum vulgare Nutrition 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000001585 thymus vulgaris Substances 0.000 description 2
- 210000002969 Egg Yolk Anatomy 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000001313 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000157985 Uta Species 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/26—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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Abstract
본 발명은 식품제조 분야로써 돈가스,생선가스 등과같은 음식과 더불어 맛을 최상으로 돋구어 줄수있도록 소스를 만드는제조방법에 관한 것이다. The present invention relates to a manufacturing method of making a sauce so as to best enhance the taste with food such as pork cutlet, fish gas and the like as a food manufacturing field.
이를 위하여 본발명은 다용도,다기능으로써의 제조방법에 관한것으로써 각각의 재료에따라 영양소,풍미,효능성을 가능한 파괴하지 않고 그대로 사용하며 짧은 시간에 제조할수있는 특징이 있다.식용유,마가린 등을 가열하여 밀가루를 볶아 소고기맛 분말가루,계피가루,마늘,생강,우스타소스,캬라멜,케찹,설탕,후추가루,다시다 등등을 첨가하여 약 20~30분간 끊이는 단계와 향신료를 첨가하여 제조하는 단계와 과일,야채를 첨가하는 단계,약재나 차류를 사용하는 단계 향신료,과일,야채,약재나 차류등을 첨가하여 제조하는 단계로 이루어 진것에 특징이 있다 To this end, the present invention relates to a multi-use, multi-functional manufacturing method, which can be used as it is without destroying nutrients, flavors, and efficacy according to each material, and can be manufactured in a short time. Roast the flour to add beef flavor powder powder, cinnamon powder, garlic, ginger, ustas sauce, caramel, ketchup, sugar, black pepper, and so on. And the step of adding fruits and vegetables, the step of using herbs or teas is characterized by consisting of the steps of manufacturing by adding spices, fruits, vegetables, herbs or teas, etc.
Description
본발명은 식품제조 분야로써 요즘에는 돈까스,생선까스,비후까스,함박스테이크,치킨까스,튀김등 고기류와 생선류를 가공하여 조리해 먹을수 있는 제품들이 많이 판매된다.그러나 정작 이러한 음식들과 같이 시중에 판매되고 있는 소스들은 미국제품인 A1소스와 같이 강한맛을 내기에 충분한 양을 뿌려서 먹는 소스가 아니라 약간의 양을 사용하여 찍어먹거나,케찹 또는 양념장 등과 더불어 먹기에 이러한 음식의 독특한 맛을 내기 어렵다 The present invention is a field of food manufacturing, and nowadays, many products that can be cooked and cooked meat and fish such as pork cutlet, fish cutlet, beef cutlet, hamburger steak, chicken cutlet, and tempura are sold. The sauces on the market are hardly flavored with a small amount, such as the American A1 sauce, to be eaten in small amounts, or eaten with ketchup or condiments.
본 발명은 상기와 같은 문제점과 아울러 음식과 더불어 맛을 최상으로 돋구어 줄수있도록 한것에 목적이 있는것이다.이와같은 목적을 달성하기 위한 본 발명은 다용도,다기능으로써의 제조방법에 관한것으로써 각각의 재료에 영양소,풍미,효능성을 가능한 파괴하지 않고 재료를 그대로 사용하여 짧은시간에 제조할수있는 방법들이다The object of the present invention is to provide the best possible flavor with food as well as the above problems. The present invention for achieving the above object relates to a multi-purpose, multi-functional manufacturing method of each material It is a method that can be manufactured in a short time using the ingredients as they are without destroying nutrients, flavors and efficacy as much as possible.
①식용유,마가린,쇼트닝을 섞어(또는 식용유와 마가린만 섞음)240℃정도 끓인뒤 곧바로 밀가루를 넣어 휘저어 볶는다.여기에 소고기맛 분말가루(seasoning mix, beef flavored),계피가루,마늘,생강,우스타소스,캬라멜,케찹,설탕 도는 물엿,다시다,후추가루,토마토페이스트,마가린 등을 첨가하여 약20~30분 끓이면 독특한 맛과 부드러운 맛의 소스가 된다.① Mix cooking oil, margarine, and shortening (or mix only cooking oil and margarine) and boil it at about 240 ℃ and stir and stir the flour immediately.Beef seasoning mix (seasoning mix, beef flavored), cinnamon powder, garlic, ginger, and uta Sauce, caramel, ketchup, sugar, starch syrup, back, black pepper, tomato paste, margarine, and add about 20 to 30 minutes to boil a unique flavor and a smooth taste.
②향신료를 사용하여 독특한 풍미를 다양하게 하는 제조단계 ①의 재료에 월계수,오리가노,타임,난맥 기타등의 향신료를 잘게 부수거나,분말등을 그대로 첨가하거나 우려낸 물로 물대신 사용하여 향신료의 독특한 풍미를 다양하게 느낄수 있는 단계다. 이때 물과 향신료의 비율은 1000g:0.7~1g 정도의 비율로 사용.② Using spices to diversify unique flavors ① Spices such as laurel, oregano, thyme, egg yolk, etc. are finely chopped into the ingredients of the ingredients, or the powder is added as it is or used instead of water with soaked water. You can feel the variety of steps. At this time, the ratio of water and spices is used in the ratio of 1000g: 0.7 ~ 1g.
③과일,야채등을 사용하여 기능성을 다양하게 하는 제조단계.사과,배의 과일과 양파,당근의 야채를 갈아서 물1000g:과일,야채40~100g정도의 비율로 사용.③ Manufacturing step to vary the functionality using fruits, vegetables, etc. Grind apples, pear fruits, onions, carrots and vegetables 1000g of water: fruits, vegetables 40 ~ 100g ratio.
④약재나 차류를 사용하여 기능성과 풍미를 다양하게 하는제조단계.인삼,대추,구기자등의 한약재 또는 녹차,홍차등의 차류를 분말 또는 우려낸 물로 ①과같이 첨가하여 제조한다④ Manufacturing steps that vary the functionality and flavor by using herbs or teas. Manufactured by adding herbal or herbal teas such as ginseng, jujube and goji berries or teas such as green tea and black tea with powder or sautéed water as in ①
⑤①의 재료에 ②,③,④의 여러가지를 원하는대로 첨가하여 풍부한 영양소와 다양한 풍미,기능성을 갖추게 한것이 이소스의 특징이다The source of ⑤① is that various ingredients of ②, ③, ④ are added as desired to have rich nutrients, various flavors and functions.
①식용유1600g(쇼팅500g을 식용유 대신 사용가능)과 마가린 400g을 혼합하여230℃ ~ 250℃정도로 가열한 뒤 밀가루 3000g을 혼합하여 볶듯이 잘 저어 섞어둔다. 이때 대략 비율은 (식용유+마가린):(밀가루) = 2:3, 소고기맛 분말가루(seasoning mix, beef flavored)70g,다진마늘80g,마가린100g,후추가루25g,계피가루5g,다시다40g,미원20g,토마토페이스트200g,케찹700g,우스타소스250g,생강가루20g,설탕160g,캬라멜80g,양파200g 를 사용하여 물 7200g과 식용유와 밀가루 볶은것 약 850g과 위의 재료1950g을 혼합한 10000g을 약 20~30분간 센불로 가열하여 완성시킨다.① Mix cooking oil 1600g (shortening 500g can be used instead of cooking oil) and margarine 400g, heat it to 230 ℃ ~ 250 ℃ and mix it with 3000g of flour and stir well. At this time, the ratio is (cooking oil + margarine): (wheat flour) = 2: 3, beef flavored powder (seasoning mix, beef flavored) 70g, minced garlic 80g, margarine 100g, black pepper powder 25g, cinnamon powder 5g, again 40g, Miwon 20g, Tomato Paste 200g, Ketchup 700g, Utta Sauce 250g, Ginger Powder 20g, Sugar 160g, Caramel 80g, Onion 200g Water 7200g, Cooking Oil and Flour Roast 850g and 1950g of the above Ingredients 20g Complete with heat on high heat for ~ 30 minutes.
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② ①의 재료에 향신료를 사용하여 독특한 풍미를 다양하게 하기 위하여 월계수,오리가노,타임,난맥(육두구·nutmeg) 향신료를 잘게 부스거나 분말 등을 그대로 첨가하거나 우려낸 물로 물대신 사용한다. 이때 물과 향신료의 비율은 1000g:0.7~1g 정도의 비율로 사용.② In order to vary the unique flavor by using spices in the ingredients of ①, laurel, oregano, thyme and egg (spices) are added with finely chopped powder or powder, or used instead of water. At this time, the ratio of water and spices is used in the ratio of 1000g: 0.7 ~ 1g.
③과일,야채를 사용하여 재료의 기능성을 다양하게 하기 위하여 사과,배의 과일과 양파,당근의 야채를 갈아서 물1000g:과일,야채40~100g 정도의 비율로 사용한다.③ Use fruits and vegetables to vary the functionality of the ingredients. Apple, pear fruits and onions, carrots and vegetables to grind 1000g of water: fruits, vegetables 40 ~ 100g ratio.
④약재나 차를 사용하여 기능성과 풍미를 다양하게 하기위하여 인삼,대추의 한약재 또는 녹차,홍차의 차류를 분말 또는 우려낸물로 발명의 구성①과 같이 첨가하여 제조한다. 이 때 물과 한약재 또는 차류의 비율은 물1000g:한약재 또는 차류를10∼30g 정도의 비율로 사용한다.④ In order to vary the functionality and flavor using herbs or tea, ginseng, jujube herbal medicine or green tea, black tea is added to the powder ① or as an extract as in the composition ① of the invention. At this time, the ratio of water and herbal medicine or tea is 1000g of water: Herbal medicine or tea is used at a ratio of about 10 to 30g.
⑤ ①의 재료에 ②,③,④의 여러가지를 원하는대로 첨가하여 풍부한 영양소와 다양한 풍미,기능성을 같추게 한것이 이소스의 특징이다.⑤ ① The ingredients of ②, ③, ④ are added to the ingredients of ① as desired, so that rich nutrients, various flavors, and functionality are the same.
이상에서 상술한 바와같이 본발명은 간단한 재료만 가지고도 제조할수가 있으며 각종 향신료,한약제,차류,과일류,야채류를 원하는대로 갈거나,분말,우려낸 물로 그대로 첨가하여 짧은 시간에 제조함으로 이러한 재료의 효능성을 높임으로써 이발명의 효과가 크다.As described above, the present invention can be manufactured using only simple ingredients, and various spices, herbal medicines, teas, fruits, and vegetables can be prepared as desired or prepared in a short time by grinding, powdering, or water as desired. By increasing the efficacy, the effect of the present invention is great.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2002-0032688A KR100478122B1 (en) | 2002-06-11 | 2002-06-11 | Multi-purpose pork cutlet sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2002-0032688A KR100478122B1 (en) | 2002-06-11 | 2002-06-11 | Multi-purpose pork cutlet sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20020052159A KR20020052159A (en) | 2002-07-02 |
| KR100478122B1 true KR100478122B1 (en) | 2005-03-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR10-2002-0032688A KR100478122B1 (en) | 2002-06-11 | 2002-06-11 | Multi-purpose pork cutlet sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101054164B1 (en) | 2009-06-30 | 2011-08-03 | 오용민 | Augustia gas manufacturing method |
| KR101114963B1 (en) | 2009-07-15 | 2012-03-06 | 한재모 | Orange Sauce Composition for Pork Cutlet |
| KR20160025239A (en) | 2014-08-27 | 2016-03-08 | 어업회사법인신안새우젓주식회사 | Method for manufacturing fermented shrimp pork cutlet sauce and the fermented shrimp pork cutlet sauce manufactured by the method |
| KR102275023B1 (en) | 2021-01-12 | 2021-07-12 | (주)다함컴퍼니 | Composition for pork cutlet sauce with excellent preservation |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102122126B1 (en) * | 2018-08-23 | 2020-06-11 | 엄재신 | BBQ sauce with aronia and red ginseng extract |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04131071A (en) * | 1990-09-19 | 1992-05-01 | Kazuaki Yasutome | Pork cutlet sauce emphasizing taste of fruit and method for preparing the same |
| JPH104936A (en) * | 1996-06-26 | 1998-01-13 | Hiroyuki Nakagawa | Canned sukiyaki soup |
| KR20010086583A (en) * | 2000-03-06 | 2001-09-13 | 함중영 | The manufacturing method of the fruits sauce for the pork cutlet. |
| US6329012B1 (en) * | 1999-12-23 | 2001-12-11 | Fort Evans Finest, Llc | Salad dressing |
| KR20020020580A (en) * | 2000-09-09 | 2002-03-15 | 이석목 | a manufacturing method of sauce for a pork cutlet |
| KR20020040161A (en) * | 2000-11-23 | 2002-05-30 | 유석원 | A method for preparing sauce for hamburger |
-
2002
- 2002-06-11 KR KR10-2002-0032688A patent/KR100478122B1/en not_active IP Right Cessation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04131071A (en) * | 1990-09-19 | 1992-05-01 | Kazuaki Yasutome | Pork cutlet sauce emphasizing taste of fruit and method for preparing the same |
| JPH104936A (en) * | 1996-06-26 | 1998-01-13 | Hiroyuki Nakagawa | Canned sukiyaki soup |
| US6329012B1 (en) * | 1999-12-23 | 2001-12-11 | Fort Evans Finest, Llc | Salad dressing |
| KR20010086583A (en) * | 2000-03-06 | 2001-09-13 | 함중영 | The manufacturing method of the fruits sauce for the pork cutlet. |
| KR20020020580A (en) * | 2000-09-09 | 2002-03-15 | 이석목 | a manufacturing method of sauce for a pork cutlet |
| KR20020040161A (en) * | 2000-11-23 | 2002-05-30 | 유석원 | A method for preparing sauce for hamburger |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101054164B1 (en) | 2009-06-30 | 2011-08-03 | 오용민 | Augustia gas manufacturing method |
| KR101114963B1 (en) | 2009-07-15 | 2012-03-06 | 한재모 | Orange Sauce Composition for Pork Cutlet |
| KR20160025239A (en) | 2014-08-27 | 2016-03-08 | 어업회사법인신안새우젓주식회사 | Method for manufacturing fermented shrimp pork cutlet sauce and the fermented shrimp pork cutlet sauce manufactured by the method |
| KR102275023B1 (en) | 2021-01-12 | 2021-07-12 | (주)다함컴퍼니 | Composition for pork cutlet sauce with excellent preservation |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20020052159A (en) | 2002-07-02 |
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