KR101069196B1 - The composition of spice sauces and the method of pork cookery made of pork, cabbage and allium fistalosum etc. - Google Patents

Abstract

The present invention comprises a first step of evenly mixing white sugar, salt, vinegar, bottled water; A second step of mixing red pepper powder, brewed soy sauce, pear juice and plum juice; The seasoning sauce prepared through the three steps of mixing sesame oil in the mixture mixed in the first step and the second step was sealed in a container, and then aged at 18 ° C. for 5 to 7 days. Pork belly, which is thinly sliced cabbage, leek, lettuce and garland chrysanthemum, 90% cooked on a low-heat cooked plate, and again cooked on pork, cooked on pork, cabbage, leek, lettuce and garland The present invention relates to a method for preparing a meat-roasted pork dish, the seasoning sauce of the present invention does not use strong irritant garlic juice, onion, ginger, pepper, etc., and has a light taste, and adds plum juice to the seasoning sauce in the ripening process. It will not be deteriorated. First, the pork belly is cooked 90% and then vegetables such as sliced cabbage, chopped green onion, lettuce, and garland chrysanthemum are seasoned. After mixing, cook the pork belly, which is about 90% cooked above, and mix it with a little heat while cooking it on a low heat plate.The vegetables and seasoning sauce are mixed with the meat of pork belly, so it has an excellent flavor and does not burn vegetables. have.

Seasoned sauce, pork belly

Description

The composition of spice sauces and the method of pork cookery made of pork, cabbage and cooked with pork, cabbage, leek, lettuce, garland chrysanthemum seasoned with the main ingredients allium fistalosum etc.}

The present invention relates to a composition of a sauce sauce used for seasoning meats such as pork belly, and a method for producing pork belly stir-fried dishes prepared with cabbage, leeks, lettuce and garland chrysanthemum as main ingredients.

The spice sauce composition of the present invention is the first step of evenly mixing 800g of white sugar, 150g of salt, 600g of vinegar and 200g of bottled water, 50g of red pepper powder 700g, 400g of brewed soy sauce, 100g of pear juice, and secondly of 100g of plum juice After the step and the third step of evenly mixing 50g of sesame oil in the mixture mixed in the first step and the second step again to put the marinated sauce prepared in a container and sealed and aged for 5-7 days at 18 ℃ It relates to a composition of seasoning sauce.

In addition, the present invention is based on four servings of vegetables 80g cabbage with vegetables, 12cm to 16cm in length with the cessation season, the thickness of 4g to 6mm 200g leek, 80g finely chopped lettuce, finely wormwood Mix 245g to 250g of the seasoning sauce evenly in 80g, put 6g to 10g of sesame oil in the vegetables seasoned with the above sauce, and mix it lightly, and store the pork belly in the freezer, thaw it out and thaw it. Pork pork belly, rolled in a roll shape by cutting with a meat to 4mm thickness, and placed on a cooking plate, heated in a weak heat, with 800g of pork belly, rolled in rolls, and cooked about 90% of pork belly and vegetables seasoned with the above sauce Vegetables such as pork belly, seasoned cabbage, leek, lettuce, and garland chrysanthemum, lightly tossed and re-cooked on low heat with mild heat It relates to a method of manufacturing pork pork stir-fried dishes to be cooked.

In general, when cooking pork stir-fried pork, there was a lot of trouble to prepare and prepare various various ingredients and seasonings, and the mixing ratio of the seasonings and the composition of the seasonings are different according to the cooker. (If 3 servings 5 servings if the mixing ratio of the composition of the spices is different) There was a problem that the taste is not constant.

Looking at the patented and patented example to solve this problem is as follows.

Korean Patent Publication No. 2006-590611 discloses a meat sauce composition prepared by adding water, pear, onion, garlic, flavor, miwon, and pepper to a sauce stock obtained by mixing and heating soy sauce, starch syrup, and sugar. Presented.

However, pears, onions, and garlic do not go well together, and there is a drawback to losing the unique taste of meat. Therefore, in the present invention, onion and garlic were not used as the ingredients for the sauce.

In addition, the registered patent publication (January 22, 2007 registration number 10-671771, registration date January 15, 2007) is a method of manufacturing seasoning sauce with blowfish bone and head, kelp, radish, onion, leek and anchovy After boiling, the liquor, cheonilyeo, glutinous rice powder is cut off and poured, yam, garlic, onion and radish or pears are mixed and put in a container, sealed, fermented and matured.

However, the above seasoning sauce and its manufacturing method is a seasoning sauce that is a common seasoning material kelp, radish, onion, green onion, anchovy, garlic, onion, radish or pear, sake, sun-dried sauce and boiled in blowfish bone and head broth And as a method of manufacturing the stir-fried dishes mainly made of vegetables, such as pork belly, cabbage, green onions is not suitable as a spice sauce, so in the present invention, such as kelp, radish, onions, anchovies, sake or blowfish bones and head broth Did not use.

An object of the present invention is to prepare a seasoning sauce for roasting pork belly, the first step of evenly mixing white sugar, salt, vinegar, and the second step of evenly mixing red pepper powder, brewed soy sauce, pear juice, plum juice Finally, the sesame oil is mixed evenly in the mixture mixed in the first and second stages, and naturally matured at 18 ° C. for 5 to 7 days, compared to the seasoning sauces in which garlic or garlic juice, onions and ginger are added to the conventional seasoning sauce. Its purpose is to provide a seasoning sauce that can be tasted lightly and is not altered by being over-fermented during the seasoning of the sauce.

Another object of the present invention is a conventional cooking pork stir-fry stir-fry cooked pork pork belly and vegetables seasoned with seasoning sauce on a low-heat cooked cooking plate, even if you adjust the temperature of the plate In order to fully cook pork belly from above, there was a drawback that the vegetables are burned first and cannot be eaten. Also, in the present invention, vegetables, cabbage, leek, lettuce, and cucurbita are sliced 1 ~ 2 hours before cooking and stored in the refrigerator at the time of cooking. Pork pork belly and vegetables are not roasted, but pork ribs and vegetables are cooked for 90% and then cooked by seasoning with vegetables. Pork chopped well with seasoning sauce The purpose is to provide pork belly fried dishes.

In order to achieve the above object, the present seasoning sauce is a first step to mix white sugar, salt, vinegar and bottled water, without using a strong irritant material such as garlic juice, onion, thought, pepper, unlike conventional meat sauce Then, the red pepper powder, brewed soy sauce, pear juice and plum juice are mixed in the second step, and finally, by mixing a small amount of sesame oil in the mixture in the first and second stages by natural ripening at 18 ℃ for 5-7 days It relates to a spice sauce composition that taste of spice sauce is light, not overfermented and not deteriorated.

Looking at this in detail, the present inventors sauce is the first step of evenly mixing white sugar 800g, salt 150g, vinegar 600g with bottled water 200g, the second step of evenly mixing red pepper powder 700g, brewed soy sauce 400g, pear juice 100g and plum juice 100g After the third step of mixing 50 g of sesame oil again in the mixture of the above-mentioned step 1 and step 2 to seal the sauce prepared in a container and then aged for 5-7 days at 18 ℃ to prepare a spice sauce prepared do.

The present invention is based on four servings, vegetables and cabbage 80g, and the seasoning 12-12cm in length, the thickness of 4-6mm long leek 200g, 80g finely chopped lettuce, 80g thinly wormwood seasoning Toss with 245 g to 245 g of sauce, add 6 g to 10 g of sesame oil to the vegetables seasoned with the above seasoning sauce, and lightly toss, then remove pork thawed pork stored in the freezer on a 4-serving basis and thaw it. Cut pork rolls rolled in a roll shape with a thickness of ㎜ ~ 4㎜ and put them on a cooked plate with weak heat, cooked about 90% of the pork belly and vegetables seasoned with the above sauce. Pork samgyeopsal cooked with ingredients such as cabbage, leek, lettuce, garland chrysanthemum treated with the present invention pork pork and seasoning sauce It relates to a stir-fried food manufacturing method.

The seasoning sauce of the present invention has a light taste by not using strong irritant garlic juice, onion, ginger, pepper powder, etc. Also, when using red pepper paste at the time of ripening by using red pepper powder without using red pepper paste, It is possible to prevent deterioration due to over-fermentation by means of obtaining a meat sauce composition that does not deteriorate during the aging process, and also by using the spice sauce pear juice to soften pork belly and give a cool taste and plum juice By using a little bitter sour and at the same time sterilization effect to delay the aging of the sauce to suppress the deterioration, and also in the present invention, pork pork belly and vegetables added with seasoning sauce are mixed together and cooked on the cooking plate First, the pork belly is four servings of 800g Boil about 90% on a low heat cooked plate, then 440g of vegetables (80g cabbage, 200g leek, 80g lettuce and 80g lettuce) mixed with 245g to 250g of sauce with 4 servings, and 800g of pork belly Pork pork stir-fried dishes are cooked while cooking pork pork stir-fried pork. And seasoned vegetables are cooked evenly at the same time, the juice from the sauce and vegetables are absorbed evenly in pork belly has an effect that has an excellent flavor.

The present invention is a process for preparing a sauce, a process for slicing vegetables prepared, slicing the spice sauce and vegetables prepared by slicing and chopped pork belly and cooked about 90% on a cooking plate and then sprinkled with marinated sauce and mixed vegetables It consists of cooking on a cooking plate while mixing. This will be described in detail as follows.

1. Manufacturing process of seasoning sauce

 For 50 people, seasoning sauce mixes 800g of white sugar, 150g of salt, 600g of vinegar and 200g of bottled water so that salt and white sugar are completely dissolved, 700g of red pepper powder, 400g of brewed soy sauce and 100g of plum juice 100g. In the second step and the mixture of the first step and the second step to add 50g of sesame oil and the third step of evenly mixed again to prepare a sauce sauce, the final mixture prepared in the container 5 ~ 18 ℃ It is aged for 7 days to prepare the seasoning composition of the present invention.

In the present invention, the first step through the third step is that the salt and white sugar is not completely dissolved when prepared by mixing all the above ingredients at once, and is not evenly mixed with other seasoning sauce material, especially sesame oil and other materials Since it does not mix well, sesame oil should be mixed evenly while going back in the third step, and by using fine red pepper powder instead of red pepper powder in the present invention, seasoning by meju contained in red pepper paste when using red pepper powder instead of red pepper powder This is to prevent the fermentation of the sauce when it is ripened to lose its light taste or to deteriorate.

2. The process of preparing vegetables

Vegetables on the basis of 4 servings cut the roots and heads of washed leeks into 12cm to 16cm, and cut 200g of leeks sliced in the lengthwise direction from 4mm to 6mm in a pacing season. Put it on top, cut it into 2 pieces vertically, and then cut the halves into 2 pieces horizontally. Cut it into thin slices 3 mm to 5 mm in the longitudinal direction and cut the remainder into 2 pieces in the horizontal direction. Cut it into 2 pieces horizontally, cut it into 4cm to 6cm lengths, and cut off the overlapped part of the cabbage by hand, cut 80 g of the cut cabbage, and cut off the petiole of the washed lettuce. , Washed wormwood is also mixed with 80g of chopped about 5cm ~ 7cm by adding 245g to 250g of the sauce.

The reason why the cabbage is used to make the cabbage 3 mm to 5 mm is to mix the juice and seasoning sauce from the cabbage at the time of cooking, and cut the cabbage into two vertically and cut the remainder into two horizontally. Cutting is done by cutting the cabbage leaves so that the cabbage has a chewy taste when cooked.

3. Pork Pork Belly Stir Fry

Pork belly was stored at -10 ℃ to -15 ℃ in the freezer and then thawed at 7 ℃ to 10 ℃. Cut the pork belly into 3 ~ 4mm thickness in the grain direction of pork belly and roll it into a roll. For pork pork belly, 800g is prepared based on 4 servings. When pork pork belly is cut to 3mm to 4mm thick at -10 ℃ to -15 ℃, it is rolled into rolls and easily broken. Poor merchandise deteriorates, and also when pork pork belly is cut vertically as a result, the mercury deteriorates because it is easily rolled up in a roll shape.

In addition, when the pork belly thickness is 3 mm to 4 mm or more, the pork's characteristic smell (smell) becomes severe and becomes stiff when cooked, and the pork belly meat absorbs the juice of seasoned sauce and mixed vegetables well. On the contrary, if the pork pork belly thickness is 3 mm to 4 mm or less, when the pork pork meat is cooked, it is burned immediately on the cooking plate, and at the same time, the seasoned vegetables mixed with pork pork belly have a defect of being unripe.

When the pork cutlet 800g cut into the roll shape is placed on a heat-baked cooking plate, the pork belly is slowly melted and cooked. After 90% of cooking, 245g to 250g of the seasoning sauce and 440g of the vegetables mentioned above are cooked. After mixing the tossed and roasted with the above-mentioned 90% cooked pork pork belly on a weak heat cooking plate is completed the pork pork roast of the present invention.

The amount of seasoning sauce and vegetables in the above pork belly stir-fry is based on the amount described above. In a real restaurant, according to the customer's appetite, sliced green onions, cabbage sliced, seasoned sauce, lettuce, green pepper, Doenjang, garlic, and pepper are put in a separate container and served on the pork belly stir-fry.

Claims (2)

A first step of uniformly mixing 800 g of white sugar, 150 g of salt, and 600 g of vinegar with 200 g of bottled water; A second step of evenly mixing red pepper powder 700g, brewed soy sauce 400g, pear juice 100g, and plum juice 100g; After the third step of evenly mixing 50 g of sesame oil again in the mixture mixed in the first step and the second step, the mixed seasoning sauce is sealed in a container and aged at 18 ° C. for 5 to 7 days. Composition Vegetables are 4g, cabbage 80g, 12cm to 16cm in length with a cessation season, 200g of leek sliced to 4mm to 6mm, 80g of finely cut lettuce, 80g of finely wormwood, 245g to Toss with 250g of the above-mentioned sauce, add 6g to 10g of sesame oil to the vegetables seasoned with the above-mentioned sauce, and toss it again lightly, and remove pork pork belly stored in the freezer on a 4-serving basis from the freezer for 7 ℃ to After thawing at 10 ° C., the pork pork cutlet is cut into meat slices with a thickness of 3 mm to 4 mm in the grain direction of the pork belly, and then rolled into a roll form. Pork pork belly, characterized in that the meat pork belly and the vegetables seasoned with the above-mentioned sauce are lightly mixed again and stir-fried with a weak heat on the cooking plate The method of stir fry pork belly cooked cabbage, leek, lettuce and garland chrysanthemum as a main ingredient