KR100900147B1 - Powder souce for fish cooking and that making method - Google Patents

Powder souce for fish cooking and that making method Download PDF

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KR100900147B1
KR100900147B1 KR1020070095052A KR20070095052A KR100900147B1 KR 100900147 B1 KR100900147 B1 KR 100900147B1 KR 1020070095052 A KR1020070095052 A KR 1020070095052A KR 20070095052 A KR20070095052 A KR 20070095052A KR 100900147 B1 KR100900147 B1 KR 100900147B1
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powder
fish
sauce
weight
cooking
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KR1020070095052A
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KR20090029886A (en
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김영희
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김영희
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14Dried spices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30Artificial sweetening agents
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying

Abstract

본 발명은 생선 요리용 분말 소스 및 그 제조 방법에 관한 것으로서, 보다 상세하게는 소스의 유통 및 보관을 용이하게 함과 아울러 소스 맛의 균일화를 이룰 수 있도록 한 생선 요리용 분말 소스 및 그 제조 방법에 관한 것이다.The present invention relates to a powder sauce for cooking fish and a method for manufacturing the same, and more particularly, to a powder sauce for cooking fish and a method for producing the same, which facilitates the distribution and storage of the sauce and makes the sauce taste uniform. It is about.
본 발명의 목적은, 생선찜등의 생선요리에 사용되는 소스의 보관 및 유통을 용이하게 함과 아울러 이로 인한 유통 비용을 감소시키고 소스의 양념 비율을 일정하게 할 수 있도록 한 생선 요리용 분말 소스 및 그 제조 방법을 제공함에 있다.An object of the present invention is to facilitate the storage and distribution of sauces used in fish dishes, such as steamed fish, as well as to reduce the distribution costs and to make the sauce seasoning ratio of fish sauce and It is to provide a method of manufacturing the same.
상기한 목적을 실현하기 위하여 본 발명은, 옥수수전분 45-60중량%와, 쇠고기다시다 17-25중량%와, L 글루타민산나트륨 10-23중량%, 백설탕8-18중량%, 후추와 생강 및 인삼과 캡사이신분말로 이루어진 혼합물5-10중량%를 혼합하여 분말양념을 만들고 이를 교반 및 가열하여 수분을 제거한 상태로 제조한 것을 특징으로 한다.In order to achieve the above object, the present invention provides 45-60% by weight of corn starch, 17-25% by weight of beef, 10-23% by weight of sodium glutamate, 8-18% by weight of white sugar, pepper, ginger and ginseng Mixing 5-10% by weight of the mixture consisting of and capsaicin powder, characterized in that the powder was prepared by stirring and heating to remove moisture.
생선 요리용 분말소스 및 그 제조방법 Powdered fish sauce for cooking and its manufacturing method

Description

생선 요리용 분말 소스 및 그 제조 방법 {POWDER SOUCE FOR FISH COOKING AND THAT MAKING METHOD}Powder sauce for fish dishes and its manufacturing method {POWDER SOUCE FOR FISH COOKING AND THAT MAKING METHOD}
본 발명은 생선 요리용 분말 소스 및 그 제조 방법에 관한 것으로서, 보다 상세하게는 소스의 유통 및 보관을 용이하게 함과 아울러 소스 맛의 균일화를 이룰 수 있도록 한 생선 요리용 분말 소스 및 그 제조 방법에 관한 것이다.The present invention relates to a powder sauce for cooking fish and a method for manufacturing the same, and more particularly, to a powder sauce for cooking fish and a method for producing the same, which facilitates the distribution and storage of the sauce and makes the sauce taste uniform. It is about.
일반적으로, 동태찜, 아구찜, 복어찜, 우럭찜, 황태찜등과 같은 생선요리에는 생선의 비린내를 제거함과 아울러 생선 고유의 맛을 최대한 살릴 수 있도록 양념이 배합된 소스를 사용하게 된다.In general, fish dishes such as steamed, steamed, puffer, steamed puffer, steamed, steamed, steamed, etc. will be used to remove the fishy fishy fish and the sauce that is seasoned to maximize the unique taste of the fish.
즉, 상기한 소스를 생선찜등의 요리에 넣게 되면, 먹는 사람의 입맛에 맞도록 맛을 낼 뿐만 아니라 생선 고유의 냄새를 제거하고 생선살을 부드럽게 하여 먹는 사람이 보다 맛있는 느낌을 갖도록 하게 되는 것이다.In other words, when the sauce is added to a dish such as steamed fish, it not only tastes to suit the taste of the eater, but also removes the smell of the fish and softens the fish meat so that the person who eats has a more delicious feeling. .
상기한 생선 요리 특히, 생선찜에 넣는 소스는 고추장, 고춧가루, 많은 종류의 다진 양념 및 분말 양념등을 혼합하여 만들게 되는 바, 상기한 다진양념으로는 마늘, 양파등을 잘게 다져서 사용하게 되고, 분말 양념으로는 전분등을 사용하게 된다.The above-mentioned fish dish, in particular, the sauce put in steamed fish is made by mixing red pepper paste, red pepper powder, many kinds of chopped seasonings and powdered seasonings. As the above chopped seasonings, finely chopped garlic, onions, etc. Starch is used as a seasoning.
상기한 소스의 사용예를 들면, 동태찜, 생선찜 프랜차이즈등에서는 상기한 생선찜용 소스를 프렌차이즈 본점에서 각 프렌차이즈점으로 배송하게 되는 바, 상기한 소스를 만드는 재료인 고춧가루, 고추장, 분말양념, 각종 다진 양념등을 일정 비율로 배합하고 이를 소정 용기에 담아서 각각의 프렌차이즈점으로 배송하여 사용하도록 한다.For example, the above-described sauce, such as Dongji steamed fish and fish steamed franchise, will deliver the fish steamed sauce from the franchise headquarters to each franchise store. Condiments, etc. in a certain ratio and put it in a predetermined container to be delivered to each franchise shop to use.
그러나, 상기한 바와 같이 생선찜용 소스를 만들 때 고춧가루, 고추장, 분말양념, 각종 다진 양념으로 배합하여 만들게 되면, 양념과 함께 수분이 많이 포함되어 있기 때문에 이를 보관하거나 유통시키는데 불편한 문제점이 있다.However, when making a sauce for steaming fish as described above, if it is made by mixing with red pepper powder, red pepper paste, powder seasoning, various chopped seasoning, there is a problem in that it is inconvenient to store or distribute because it contains a lot of moisture together with the seasoning.
즉, 각종 양념을 다지게 되면 수분이 많이 나오게 되기 때문에, 여기에 고춧가루, 고추장, 분말양념등을 혼합시켜도 수분이 많이 포함되기 때문에, 이를 포장하여 보관하거나 유통하는데 매우 불편하게 되는 것이다.In other words, because the various seasonings come out a lot of moisture, even if it is mixed with red pepper powder, red pepper paste, powder seasoning, etc., because it contains a lot of moisture, it is very inconvenient to package and store or distribute it.
또한, 소스에 수분이 많이 포함되어 있기 때문에 보관 및 유통을 할 때 쉽게 부패되기 때문에 이를 방지하기 위해 냉장 유통, 보관등을 필요로 하고 이로 인해 비용이 많이 발생되는 문제점이 있다.In addition, since a lot of moisture in the source is easily rotted during storage and distribution, refrigeration distribution, storage, etc. are required to prevent this, and thus there is a problem in that the cost is generated.
또한, 수분등이 함유된 다진 양념을 배합하기 때문에 정확한 양을 배합하기가 어렵고 이로 인해 각 프렌차이즈점마다 맛이 약간씩 상이하게 되는 문제점이 있다.In addition, it is difficult to formulate the exact amount because it is mixed with the chopped seasoning containing moisture, which causes a problem that the taste slightly different for each franchise point.
따라서, 본 발명의 목적은 상기한 문제점을 해결하기 위한 것으로서, 생선찜 등의 생선요리에 사용되는 소스의 보관 및 유통을 용이하게 함과 아울러 이로 인한 유통 비용을 감소시키고 소스의 양념 비율을 일정하게 할 수 있도록 한 생선 요리용 분말 소스 및 그 제조 방법을 제공함에 있다.Accordingly, an object of the present invention is to solve the above problems, to facilitate the storage and distribution of sauces used in fish dishes, such as steamed fish, thereby reducing the distribution cost and to keep the sauce seasoning ratio constant. The present invention provides a powder sauce for cooking fish and a method of manufacturing the same.
상기한 목적을 실현하기 위하여 본 발명은, 옥수수전분 45-60중량%와, 쇠고기다시다 17-25중량%와, L 글루타민산나트륨 10-23중량%, 백설탕8-18중량%, 후추와 생강 및 인삼과 캡사이신분말로 이루어진 혼합물5-10중량%를 혼합하여 분말양념을 만들고 이를 교반 및 가열하여 수분을 제거한 상태로 제조한 것을 특징으로 한다.In order to achieve the above object, the present invention provides 45-60% by weight of corn starch, 17-25% by weight of beef, 10-23% by weight of sodium glutamate, 8-18% by weight of white sugar, pepper, ginger and ginseng Mixing 5-10% by weight of the mixture consisting of and capsaicin powder, characterized in that the powder was prepared by stirring and heating to remove moisture.
이상과 같이 본 발명은 생선찜에 적합하도록 소스를 제조함으로써 생선의 비린내를 제거하고 생선살 고유의 부드러운 맛을 낼 수 있도록 함과 아울러 장기 보관 및 유통을 용이하게 한 잇점이 있는 것이다.As described above, the present invention has an advantage of making fish sauce suitable for steaming fish to remove fishy fish and produce a soft taste of fish meat as well as facilitating long-term storage and distribution.
본 발명에 따른 생선요리용 분말 소스는 옥수수전분에 쇠고기다시다, L 글루타민산나트륨, 백설탕, 후추와 생강 및 인삼과 캡사이신분말로 이루어진 혼합물을 일정량 혼합하여 이를 가열하면서 볶고 수분을 제거하여 분말 양념을 제조하게 되고, 여기에 감칠맛을 내기 위해서 새우분말을 소량 넣기도 한다.Powdered fish sauce according to the present invention is mixed with a certain amount of a mixture of beef starch, L glutamate, white sugar, pepper and ginger and ginseng and capsaicin powder to corn starch, while roasting and removing water to prepare a powder seasoning In addition, a small amount of shrimp powder may be added to give it a rich flavor.
상기한 분말양념을 생선찜에 넣기 위해서는 분말양념에 고춧가루와 다진 마늘을 넣어야 하는 바, 상기한 고춧가루는 가열하여 볶기 어렵기 때문에 따로 분말 상태로 제작하여 넣어주고, 마늘은 건조가 어렵기 때문에 생선찜에 넣을 때 다져서 넣어주게 된다.In order to put the above-mentioned powdered sauce into steamed fish, it is necessary to put red pepper powder and chopped garlic in the powdered sauce. The above-mentioned red pepper powder is difficult to heat and fry, so it is prepared separately and put in a powder state. When you put it into the chopped.
상기한 볶은 분말양념과 고춧가루 및 마늘의 혼합비율은 분말양념에 대해 고춧가루를 1/3정도 넣고 마늘은 1/5정도 넣어서 소스를 만들고 상기한 소스와 물의 배합비율을 1:1 또는 1:2정도로 하여 생선찜을 조리하는 바, 상기한 고춧가루와 마늘 및 물의 양은 입맛에 따라 적절하게 조절하면 된다.The mixing ratio of the roasted powder seasoning, red pepper powder and garlic is about 1/3 of red pepper powder and about 1/5 of garlic powder, and the mixing ratio of the sauce and water is 1: 1 or 1: 2. When cooking the steamed fish, the amount of the red pepper powder, garlic and water may be appropriately adjusted according to the taste.
상기한 분말양념을 이루는 옥수수전분은 단백질, 지질, 당질, 무기질, 비타민등을 포함하는 것으로서, 피부 건조와, 노화예방 및 피부습진등에 저항력을 높일 수 있고 정장 작용을 하는 것으로 알려져 있다.Corn starch constituting the powder seasoning is a protein, lipids, sugars, minerals, vitamins, and the like, it is known to increase the resistance to dry skin, prevention of aging and skin eczema and has a formal action.
또한, 후추는 고기의 독 및 냄새를 없애고 기생충을 제거하는 효능이 있으며 혈액순환을 촉진하여 피부의 혈액순환을 원활하게 하여 탄력있고 윤기있는 피부를 만들고, 방부 효과가 있는 것으로 알려져 있는 바, 후추의 성질은 따뜻한 성질이고 비위를 좋게 하며 식욕을 촉진하게 된다.In addition, pepper has the effect of eliminating the poison and smell of meat and eliminating parasites. It promotes blood circulation to smooth the blood circulation of the skin, making the skin elastic and shiny, and it is known to have antiseptic effect. Temper is a warm temper, improves the stomach and promotes appetite.
생강은 비린내 및 좋지 않은 냄새를 없애주는 방향성 물질로 식욕을 돋구고 소화를 돕는 것으로 알려져 있다.Ginger is an aromatic substance that eliminates fishy and unpleasant odors and is known to stimulate appetite and help digestion.
또한, 인삼은 항당뇨, 항암 및 심장강화 및 혈압조절에 탁월한 효능이 있고 간기능 보호 및 위장기능 강화에 효과가 있는 것으로 알려져 있다.In addition, ginseng is known to have an excellent effect on antidiabetic, anticancer and heart strengthening and blood pressure control, and to protect liver function and gastrointestinal function.
캡사이신 분말은 항산화 작용이 탁월하며 기름의 산화를 방지하고 젖산균의 발육을 촉진시켜 생선의 비린내를 제거하는 역할을 하고, 입안과 위의 점막을 자극하여 체액의 분비를 촉진하고 진통의 효과가 있는 것으로 알려져 있다.Capsaicin powder is excellent in antioxidant activity, prevents oxidation of oil and promotes the development of lactic acid bacteria to remove fishy fish. It stimulates the mucous membranes of the mouth and stomach and promotes the secretion of body fluids. Known.
상기한 구성을 갖는 분말양념의 혼합비율은 감칠맛 또는 매운맛 또는 부드럽 고 달콤한맛등을 나타낼 때 각각 혼합비율이 약간씩 상이한 바, 가장 많이 사용되고 기본적인 맛을 내며 동태, 아구, 해물찜등에 적합한 분말양념의 배합비율을 실시예1에 나타낸다.The mixing ratio of the powdered condiments having the above-described composition is slightly different when the umami, spicy, or soft and sweet tastes are different. The most popular and basic flavors are used. The compounding ratio is shown in Example 1.
실시예1Example 1
성 분ingredient 배합비율Compounding ratio
옥수수전분Corn starch 50-60중량%50-60% by weight
쇠고기다시다Beef 15-20중량%15-20% by weight
L 글루타민산나트륨L Sodium Glutamate 10-15중량%10-15% by weight
백설탕White sugar 7-12중량%7-12% by weight
후추, 생강, 인삼, 캡사이신 분말이 혼합된 혼합물Mixture of pepper, ginger, ginseng and capsaicin powder 5-8중량%5-8% by weight
새우분말Shrimp Powder 3-6중량%3-6% by weight
상기한 바와 같은 분말양념의 배합비율은 감칠맛과 매운맛의 중간적인 맛으로서 콩나물과 생선에 잘 섞어지고 고춧가루와 함께 혼합하면 담백한 맛이 강하게 나게 된다.The blending ratio of the powdered seasoning as described above is a medium taste between the rich and spicy taste, and is well mixed with bean sprouts and fish, and mixed with red pepper powder makes the taste pale.
도1은 본 발명에 따른 생선 요리용 분말 소스 제조 방법을 도시한 플로우차트로서, 옥수수전분 50-60중량%를 가열가마에 넣고 약 40-60℃의 온도로 가열함과 아울러 이를 교반하면서 약 20-30분정도 볶아서 수분을 건조시킨다.1 is a flowchart illustrating a method for preparing a powder sauce for cooking fish according to the present invention, which is placed in a kiln of 50-60% by weight of corn starch and heated to a temperature of about 40-60 ° C. while being stirred for about 20 Roast about 30 minutes to dry the moisture.
물론, 볶은 옥수수전분에 수분이 남아있다고 판단되면 이를 다시 수분 이내로 가열하여 수분을 완전히 제거하게 된다.Of course, if it is determined that water remains in the roasted corn starch, it is heated again within a few minutes to completely remove the water.
옥수수전분을 볶아서 수분을 완전하게 제거하게 되면, 생선찜에 소스를 뿌려 먹을 때 생선찜과 소스의 맛이 개운한 맛을 내게 된다.When the corn starch is roasted to completely remove the moisture, the fish steamed and the sauce tastes refreshing when sprinkled with sauce.
옥수수전분을 볶아서 수분이 제거되면 여기에 쇠고기다시다 15-20중량%, L 글루타민산나트륨 10-15중량%, 백설탕 7-12중량%, 후추와 생강 및 인삼과 캡사이신분말로 이루어진 혼합물 5-8중량%, 새우분말 3-6중량%를 넣고 다시 40-60℃정도로 가열하면서 교반하게 된다.Roast the corn starch and remove the water.Beef here 15-15% by weight, 10-15% by weight L sodium glutamate, 7-12% by white sugar, 5-8% by weight mixture of pepper and ginger and ginseng and capsaicin powder Add 3-6% by weight of shrimp powder and stir while heating to 40-60 ℃.
옥수수전분외의 나머지 분말 양념들을 같이 넣어서 교반 및 볶게 되면, 각각의 분말양념들이 서로 균일하게 혼합됨과 아울러 쇠고기 다시다, L 글루타민산나트륨, 백설탕, 후추, 생강, 인삼, 캡사이신, 새우분말이 볶아지게 됨으로써, 결과적으로 소스의 재료를 이루는 분말들이 모두 볶아진 상태에서 수분이 제거되는 것이다.Stirring and roasting the remaining powdered condiments other than cornstarch together, the powdered condiments are evenly mixed with each other and the beef is again roasted, L-glutamate, white sugar, pepper, ginger, ginseng, capsaicin, and shrimp powder are consequently fried. The powders that make up the ingredients of the sauce are all roasted to remove moisture.
분말양념을 이루는 각 구성요소들의 수분이 제거되고 일정 온도에서 볶아지게 되면 다시 가열가마의 불을 끄고 잔열로 20분정도 교반 및 냉각시켜 포장할 수 있는 온도로 하면서 수분이 함유되는 것을 최대한 방지하게 된다.When the moisture of each constituent of the powder seasoning is removed and roasted at a certain temperature, the fire of the kiln is turned off again, and after stirring for 20 minutes with the remaining heat, it is kept at a temperature that can be packaged to prevent moisture from being contained. .
가열가마의 잔열에 의해 포장 가능한 온도로 분말소스가 냉각되면 이를 일정 중량씩 포장하여 판매 또는 각 프렌차이즈점에 배송하여 생선찜에 사용할 수 있도록 하는 것이다.When the powder source is cooled to a packageable temperature by the residual heat of the heating kiln, it is packaged by a certain weight so that it can be used for steaming fish by selling or shipping to each franchise store.
물론, 상기한 분말양념을 사용하여 가정집 또는 프렌차이즈점에서 생선찜을 할 때에는 고춧가루와 마늘을 일정 비율(분말양념의 1/3과 1/5정도)로 넣고 이를 물과 1:1로 배합하여 사용하게 된다.Of course, when steaming fish in a home or franchise using the above-mentioned powdered seasoning, add red pepper powder and garlic in a certain ratio (about 1/3 and 1/5 of the powdered seasoning) and mix them with water at a ratio of 1: 1. Done.
실시예2Example 2
성 분ingredient 배합비율Compounding ratio
옥수수전분Corn starch 40-50중량%40-50% by weight
쇠고기다시다Beef 20-25중량%20-25% by weight
L 글루타민산나트륨L Sodium Glutamate 15-20중량%15-20% by weight
백설탕White sugar 7-12중량%7-12% by weight
후추, 생강, 인삼, 캡사이신 분말이 혼합된 혼합물Mixture of pepper, ginger, ginseng and capsaicin powder 5-8중량%5-8% by weight
새우분말Shrimp Powder 3-6중량%3-6% by weight
상기한 실시예2의 분말양념은 소스의 점도를 보다 높게 하여 부드러운 맛과 달콤한 맛이 나도록 한 것이다.Powder seasoning of Example 2 is to increase the viscosity of the sauce to give a soft taste and sweet taste.
실시예3Example 3
성 분ingredient 배합비율Compounding ratio
옥수수전분Corn starch 45-55중량%45-55 wt%
쇠고기다시다Beef 17-23중량%17-23 wt%
L 글루타민산나트륨L Sodium Glutamate 15-20중량%15-20% by weight
백설탕White sugar 10-17중량%10-17 wt%
후추, 생강, 인삼, 캡사이신 분말이 혼합된 혼합물Mixture of pepper, ginger, ginseng and capsaicin powder 3-5중량%3-5 wt%
상기한 실시예3은 실시예1과 실시예2의 중간 정도의 맛을 내도록 한 것으로서, 실시예1과 실시예2에 포함되는 새우분말을 넣지 않은 상태로서, 이는 찜요리 뿐만 아니라 무침요리에 적합한 것이고 생선요리의 맛을 가장 적절하게 낼 수 있는 배합이다.Example 3 is to give a taste of the intermediate between Example 1 and Example 2, the state is not added to the shrimp powder contained in Examples 1 and 2, which is suitable for steamed dishes as well as non-cooked dishes It is the combination that can best taste fish dishes.
실시예4Example 4
성 분ingredient 배합비율Compounding ratio
옥수수전분Corn starch 35-45중량%35-45 wt%
쇠고기다시다Beef 20-25중량%20-25% by weight
L 글루타민산나트륨L Sodium Glutamate 18-23중량%18-23 wt%
백설탕White sugar 12-18중량%12-18% by weight
후추, 생강, 인삼, 캡사이신 분말이 혼합된 혼합물Mixture of pepper, ginger, ginseng and capsaicin powder 5-10중량%5-10% by weight
상기한 실시예4는 새우분말을 넣지 않고 분말양념을 제조한 것으로서, 상기한 배합비율은 구수하고 담백한 맛을 내도록 조절한 것으로서, 생선찜에 적합하지만, 특히 우럭 또는 복어찜에 적합하도록 한 것이다.Example 4 is to prepare a powder seasoning without adding the shrimp powder, the mixing ratio is adjusted to give a fresh and light taste, it is suitable for steaming fish, but particularly suitable for steamed or blowfish.
상기한 바와 같이 일정 비율로 분말 양념을 제조하고 이를 포장하여 배송하게 되면 사용 시 일정 비율의 양념을 사용할 수 있기 때문에 일정한 맛을 유지할 수 있고, 장기 보관 및 유통시에도 수분이 없기 때문에 부패하는 것을 방지할 수 있다.As described above, if the powder seasoning is manufactured at a predetermined rate, and then packaged and shipped, the powder can be used at a predetermined ratio to maintain a constant taste and prevent corruption due to the absence of moisture even during long-term storage and distribution. can do.
도1은 본 발명에 따른 생선 요리용 소스 제조 방법을 도시한 플로우차트.1 is a flowchart illustrating a method of preparing a sauce for cooking fish according to the present invention.

Claims (5)

  1. 삭제delete
  2. 삭제delete
  3. 삭제delete
  4. 옥수수전분 45-60중량%를 가열가마에 넣고 40-60℃의 온도로 가열함과 아울러 이를 교반하면서 20-30분정도 볶는 단계와,45-60% by weight of corn starch in a kiln and heated to a temperature of 40-60 ℃ and stir for 20-30 minutes while stirring,
    옥수수전분을 볶아서 수분을 제거한 후, 쇠고기다시다 17-20중량%, L 글루타민산나트륨 10-15중량%, 백설탕 8-12중량%, 후추와 생강 및 인삼과 캡사이신분말로 이루어진 혼합물 5-8중량%을 넣고 다시 40-60℃정도로 가열하면서 교반하는 단계로 구성함을 특징으로 하는 생선요리용 분말소스 제조방법.After roasting the corn starch to remove the moisture, the beef is 17-20% by weight, 10-15% by weight L sodium glutamate, 8-12% by white sugar, 5-8% by weight mixture of pepper and ginger and ginseng and capsaicin powder The method of manufacturing a powder sauce for fish cooking, characterized in that consisting of a step of stirring while heating again to about 40-60 ℃.
  5. 제4항에 있어서,The method of claim 4, wherein
    상기한 분말양념을 이루는 각 구성요소들의 수분이 제거되고 일정 온도에서 볶은 후 가열가마의 불을 끄고 잔열로 20분정도 교반 및 냉각시켜 포장할 수 있는 온도로 냉각시켜 포장을 하는 단계를 포함함을 특징으로 하는 생선요리용 분말소스 제조방법.And removing the moisture of each of the components constituting the powder seasoning and roasting at a predetermined temperature, turning off the fire of the heating kiln, stirring and cooling with residual heat for about 20 minutes, and cooling the packaging to a temperature at which it can be packaged. Powder sauce manufacturing method for fish cooking characterized in that.
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KR930003577B1 (en) * 1990-10-16 1993-05-08 미원 주식회사 Process for making seasonings of fish
KR20040072523A (en) * 2004-07-19 2004-08-18 박두순 Seafood sauce composition
KR100675966B1 (en) 2005-05-04 2007-01-30 주식회사 햇살 Chicken spice included vegetables and fruits

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR930003577B1 (en) * 1990-10-16 1993-05-08 미원 주식회사 Process for making seasonings of fish
KR20040072523A (en) * 2004-07-19 2004-08-18 박두순 Seafood sauce composition
KR100675966B1 (en) 2005-05-04 2007-01-30 주식회사 햇살 Chicken spice included vegetables and fruits

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