KR101237716B1 - The sauce for chicken - Google Patents
The sauce for chicken Download PDFInfo
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- KR101237716B1 KR101237716B1 KR1020100124080A KR20100124080A KR101237716B1 KR 101237716 B1 KR101237716 B1 KR 101237716B1 KR 1020100124080 A KR1020100124080 A KR 1020100124080A KR 20100124080 A KR20100124080 A KR 20100124080A KR 101237716 B1 KR101237716 B1 KR 101237716B1
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- onion
- sauce
- jalapeno
- paprika
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 53
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 36
- 241000234282 Allium Species 0.000 claims abstract description 63
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 63
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 32
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 32
- 239000001511 capsicum annuum Substances 0.000 claims abstract description 32
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 19
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 19
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 15
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 10
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 239000012141 concentrate Substances 0.000 claims abstract description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000008213 purified water Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000019654 spicy taste Nutrition 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 6
- 230000001419 dependent effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 241000722363 Piper Species 0.000 description 7
- 239000000463 material Substances 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 5
- 235000009849 Cucumis sativus Nutrition 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000011717 all-trans-retinol Substances 0.000 description 1
- 235000019169 all-trans-retinol Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
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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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 양파가 첨가된 양념치킨소스와 그 제조방법에 관한 것으로서, 더욱 상세하게는 레몬농축액 0.94중량%, 양파 53.1중량%, 야채착즙액 0.27중량%, 백색설탕 6.43중량%, 갈색설탕 8.85중량%, 식초 9.29중량%, 소금 6.06중량%, L-글루타민산나트륨 0.02중량%, 다시마분말 0.01중량%, 후추 0.89중량%, 레몬향 0.08중량%, 정제수 14.06 중량%를 혼합하여 양파소스를 제조하는 양파소스 제조과정과; 그 제조된 양파소스 33중량%, 할라피뇨 2.5중량%, 토마토 16중량%, 양파 10중량%, 레드파프리카 12중량%, 옐로우파프리카 12중량%, 오이 12중량%, 할라피뇨 국물 2.5중량%를 준비하고, 준비된 할라피뇨, 토마토, 양파 레드파프리카, 옐로우파프리카, 오이를 0.5cm의 크기로 절단한 후 절단된 재료와 양파소스, 할라피뇨국물을 믹싱볼에 투입하여 혼합한 후 상온에서 24시간 동안 숙성시켜 양념치킨소스를 제조하는 치킨소스제조과정; 으로 구성한 것을 특징으로 한다.
본 발명에 의하면, 양념치킨소스의 단맛을 설탕에 의존하지 않고 첨부되는 양파, 토마토, 파프리카와 같은 천연재료로 부터 얻을 수 있게되어 소비자의 건강증진에 도움을 줄 수 있고, 양파향이 은은하게 배어나오면서도 할라피뇨의 매운맛이 남아있어 매우 독특한 양념치킨의 맛을 제공할 수 있는 효과를 기대할 수 있다.The present invention relates to a seasoned chicken sauce with an onion and a method for manufacturing the same, more specifically, lemon concentrate 0.94% by weight, onion 53.1% by weight, vegetable juice 0.27% by weight, white sugar 6.43% by weight, brown sugar 8.85% %, Onion vinegar 9.29% by weight, salt 6.06% by weight, L- glutamate sodium 0.02% by weight, kelp powder 0.01% by weight, pepper 0.89% by weight, lemon flavor 0.08% by weight, purified water 14.06% by weight Source manufacturing process; Prepare the prepared onion sauce 33% by weight, jalapeno 2.5% by weight, tomato 16% by weight, onion 10% by weight, red paprika 12% by weight, yellow paprika 12% by weight, cucumber 12% by weight, jalapeno broth prepared 2.5% by weight, Cut the prepared jalapeno, tomato, onion red paprika, yellow paprika and cucumber to the size of 0.5cm, mix the cut ingredients, onion sauce and jalapeno broth into the mixing bowl and mix them for 24 hours at room temperature. Manufacturing chicken sauce manufacturing process; .
According to the present invention, the sweetness of seasoned chicken sauce can be obtained from natural ingredients such as onions, tomatoes, and paprika, which are not dependent on sugar, which can help consumers' health, while the onion flavor is subdued. The spicy taste of jalapeno remains, so you can expect an effect that can provide a very unique taste of seasoned chicken.
Description
본 발명은 양파가 첨가된 양념치킨소스와 그 제조방법에 관한 것으로서, 더욱 상세하게는 레몬농축액 0.94중량%, 양파 53.1중량%, 야채착즙액 0.27중량%, 백색설탕 6.43중량%, 갈색설탕 8.85중량%, 식초 9.29중량%, 소금 6.06중량%, L-글루타민산나트륨 0.02중량%, 다시마분말 0.01중량%, 후추 0.89중량%, 레몬향 0.08중량%, 정제수 14.06 중량%를 혼합하여 양파소스를 제조하는 양파소스 제조과정과; 그 제조된 양파소스 33중량%, 할라피뇨 2.5중량%, 토마토 16중량%, 양파 10중량%, 레드파프리카 12중량%, 옐로우파프리카 12중량%, 오이 12중량%, 할라피뇨 국물 2.5중량%를 준비하고, 준비된 할라피뇨, 토마토, 양파, 레드파프리카, 옐로우파프리카, 오이를 0.5cm의 크기로 절단한 후 절단된 재료와 양파소스, 할라피뇨국물을 믹싱볼에 투입하여 혼합한 후 상온에서 24시간 동안 숙성시켜 양념치킨소스를 제조하는 치킨소스제조과정; 으로 구성하므로서, 양념치킨소스의 단맛을 설탕에 의존하지 않고 첨부되는 양파, 토마토, 파프리카와 같은 천연재료로 부터 얻을 수 있게되어 소비자의 건강증진에 도움을 줄 수 있고, 양파향이 은은하게 배어나오면서도 할라피뇨의 매운맛이 남아있어 매우 독특한 양념치킨의 맛을 제공할 수 있도록 한 양파가 첨가된 양념치킨소스와 그 제조방법에 관한 것이다.
The present invention relates to a seasoned chicken sauce with an onion and a method for manufacturing the same, more specifically, lemon concentrate 0.94% by weight, onion 53.1% by weight, vegetable juice 0.27% by weight, white sugar 6.43% by weight, brown sugar 8.85% %, Onion vinegar 9.29% by weight, salt 6.06% by weight, L- glutamate sodium 0.02% by weight, kelp powder 0.01% by weight, pepper 0.89% by weight, lemon flavor 0.08% by weight, purified water 14.06% by weight Source manufacturing process; Prepare the prepared onion sauce 33% by weight, jalapeno 2.5% by weight, tomato 16% by weight, onion 10% by weight, red paprika 12% by weight, yellow paprika 12% by weight, cucumber 12% by weight, jalapeno broth prepared 2.5% by weight, Cut the prepared jalapeno, tomato, onion, red paprika, yellow paprika and cucumber to the size of 0.5cm, mix the cut ingredients, onion sauce and jalapeno broth into a mixing bowl and mix them at room temperature for 24 hours. Manufacturing chicken sauce manufacturing process; It is possible to obtain the sweetness of seasoned chicken sauce from natural ingredients such as onions, tomatoes, and paprika that are not dependent on sugar, which can help consumers' health. It is related to seasoned chicken sauce with an onion added so that the spicy taste of the remaining remains to provide a very unique flavor of chicken.
현시대의 치킨산업은 후라이드치킨과 양념치킨으로 양분되어있다 하더라고 과언이 아닐 정도로 널리 번창하고 있다.Today's chicken industry is divided into fried chicken and seasoned chicken.
특히 양념치킨은 튀겨진 후라이드치킨에 달고 매운맛을 내는 소스를 섞어서 제공되는 것으로, 소스의 매콤하고 달콤한 맛의 매력에 끌려 소비자들에게 꾸준히 사랑받고 있는 것이다.In particular, seasoned chicken is served by mixing fried fried chicken with sweet and spicy sauce, which is attracted by consumers because of its spicy and sweet taste.
양념치킨에 사용되는 종래의 양념은 대부분이 분말형태의 재료와 감미료, 설탕을 섞어서 만들어진다.Conventional seasonings used in seasoned chicken are mostly made from a mixture of powdered ingredients, sweeteners and sugar.
그러나, 종래의 양념치킨용 소스는 단맛을 설탕에 의존하고 있기 때문에 소비자들이 자주 먹을 경우 건강에 나쁜 영향을 미치게되는 문제점이 있었고, 또한, 양념의 맛이 매운맛과 단맛으로 양분되어 있어 다양한 맛을 원하는 소비자의 욕구를 만족시켜주지 못하는 문제점이 발생하고 있었다.
However, the conventional seasoning sauce for sauce chicken has a problem that adversely affects the health if consumers often eat because the sweetness is dependent on sugar, and also the taste of the seasoning is divided into spicy and sweet taste, you want a variety of taste There was a problem that does not satisfy the needs of consumers.
따라서, 상기 문제점을 해결하기 위한 본 발명은 양념치킨소스의 단맛을 설탕에 의존하지 않고 첨부되는 양파, 토마토, 파프리카와 같은 천연재료로 부터 얻을 수 있게되어 소비자의 건강증진에 도움을 줄 수 있고, 양파향이 은은하게 배어나오면서도 할라피뇨의 매운맛이 남아있어 매우 독특한 양념치킨의 맛을 제공할 수 있도록 한 양파가 첨가된 양념치킨소스와 그 제조방법을 제공함을 목적으로 한다.
Therefore, the present invention for solving the above problems can be obtained from natural ingredients such as onion, tomato, paprika attached to the sweet taste of seasoning chicken sauce without depending on the sugar can help the health of consumers, The purpose of the present invention is to provide a seasoned chicken sauce with an onion added so that the flavor of the jalapeno remains spicy while the onion flavor is subdued.
상기 목적달성을 위한 본 발명은,According to an aspect of the present invention,
양파소스 33중량%, 할라피뇨 2.5중량%, 토마토 16중량%, 양파 10중량%, 레드파프리카 12중량%, 옐로우파프리카 12중량%, 오이 12중량%, 할라피뇨 국물 2.5중량%를 준비하고, 준비된 할라피뇨, 토마토, 양파, 레드파프리카, 옐로우파프리카, 오이를 0.5cm의 크기로 절단한 후 절단된 재료와 양파소스, 할라피뇨국물을 믹싱볼에 투입하여 혼합하여 제조하는 것을 특징으로 한다.
Prepare 33% by weight of onion sauce, 2.5% by weight of jalapeno, 16% by weight of tomato, 10% by weight of onion, 12% by weight of red paprika, 12% by weight of yellow paprika, 12% by weight of cucumber, 2.5% by weight of jalapeno broth, prepared jalapeno, After cutting the tomato, onion, red paprika, yellow paprika, cucumber to the size of 0.5cm, the cut material and onion sauce, jalapeno broth is characterized in that the mixing by mixing into the manufacturing bowl.
본 발명에 의하면, 양념치킨소스의 단맛을 설탕에 의존하지 않고 첨부되는 양파, 토마토, 파프리카와 같은 천연재료로 부터 얻을 수 있게되어 소비자의 건강증진에 도움을 줄 수 있고, 양파향이 은은하게 배어나오면서도 할라피뇨의 매운맛이 남아있어 매우 독특한 양념치킨의 맛을 제공할 수 있는 효과를 기대할 수 있다.
According to the present invention, the sweetness of seasoned chicken sauce can be obtained from natural ingredients such as onions, tomatoes, and paprika, which are not dependent on sugar, which can help consumers' health, while the onion flavor is subdued. The spicy taste of jalapeno remains, so you can expect an effect that can provide a very unique taste of seasoned chicken.
도 1 은 본 발명의 제조과정을 보인 순서도.1 is a flow chart showing the manufacturing process of the present invention.
이하, 첨부된 도면 도 1 을 참조하여 본 발명의 바람직한 실시예를 설명하면 다음과 같다.Hereinafter, exemplary embodiments of the present invention will be described with reference to the accompanying drawings.
상기 도면에 의하면, 본 발명은, According to the above drawings,
양파소스 33중량%, 할라피뇨 2.5중량%, 토마토 16중량%, 양파 10중량%, 레드파프리카 12중량%, 옐로우파프리카 12중량%, 오이 12중량%, 할라피뇨 국물 2.5중량%를 준비하고, 준비된 할라피뇨, 토마토, 양파, 레드파프리카, 옐로우파프리카, 오이를 0.5cm의 크기로 절단한 후 절단된 재료와 양파소스, 할라피뇨국물을 믹싱볼에 투입하여 혼합하여 제조하는 것을 특징으로 한다.Prepare 33% by weight of onion sauce, 2.5% by weight of jalapeno, 16% by weight of tomato, 10% by weight of onion, 12% by weight of red paprika, 12% by weight of yellow paprika, 12% by weight of cucumber, 2.5% by weight of jalapeno broth, prepared jalapeno, After cutting the tomato, onion, red paprika, yellow paprika, cucumber to the size of 0.5cm, the cut material and onion sauce, jalapeno broth is characterized in that the mixing by mixing into the manufacturing bowl.
상기 양파소스는 레몬농축액 0.94중량%, 양파 53.1중량%, 야채착즙액 0.27중량%, 백색설탕 6.43중량%, 갈색설탕 8.85중량%, 식초 9.29중량%, 소금 6.06중량%, L-글루타민산나트륨 0.02중량%, 다시마분말 0.01중량%, 후추 0.89중량%, 레몬향 0.08중량%, 정제수 14.06 중량%를 혼합하여 제조하되, 양파는 갈아서 사용하는 것을 특징으로 한다.The onion sauce is lemon concentrate 0.94% by weight, onion 53.1% by weight, vegetable juice 0.27% by weight, white sugar 6.43% by weight, brown sugar 8.85% by weight, vinegar 9.29% by weight, salt 6.06% by weight, sodium L- glutamate 0.02% by weight %, Kelp powder 0.01% by weight, pepper 0.89% by weight, lemon flavor 0.08% by weight, purified water 14.06% by weight, but the onion is characterized in that the grinding used.
또한, 믹싱볼에서 혼합 제조된 양념치킨소스는 상온에서 24시간 숙성시켜 사용하는 것을 특징으로 한다.
In addition, seasoning chicken sauce prepared by mixing in the mixing bowl is characterized in that used for 24 hours at room temperature.
이와같이 구성되는 본 발명의 양념치킨소스 제조과정을 설명하면 다음과 같다.Referring to the seasoning chicken sauce manufacturing process of the present invention configured as described above are as follows.
먼저, 양념치킨소스의 제조를 위해 양파즙이 주재료로 첨가된 양파소스를 제조한다.First, onion sauce is prepared with onion juice as a main ingredient for the preparation of seasoned chicken sauce.
양파소스에 투입되는 재료는 레몬농축액 0.94중량%, 양파 53.1중량%, 야채착즙액 0.27중량%, 백색설탕 6.43중량%, 갈색설탕 8.85중량%, 식초 9.29중량%, 소금 6.06중량%, L-글루타민산나트륨 0.02중량%, 다시마분말 0.01중량%, 후추 0.89중량%, 레몬향 0.08중량%, 정제수 14.06 중량%이고, 준비된 재료를 혼합하여 양파소스를 제조한다.Ingredients added to the onion sauce are lemon concentrate 0.94%, onion 53.1%, vegetable juice 0.27%, white sugar 6.43%, brown sugar 8.85%, vinegar 9.29%, salt 6.06%, L-glutamic acid Sodium sauce 0.02% by weight, kelp powder 0.01% by weight, pepper 0.89% by weight, lemon flavor 0.08% by weight, purified water 14.06% by weight, and prepared ingredients are mixed to prepare an onion sauce.
투입되는 재료에서 양파는 양파를 갈아서 사용하고, 야채착즙액은 당근, 마늘, 고추를 1:0.5:0.5의 비율로 혼합한 후 착즙기를 이용하여 추출한 즙이다.Onion is used to grind onion in the input material, and the vegetable juice is carrot, garlic, and pepper mixed in a ratio of 1: 0.5: 0.5 and extracted using a juicer.
또한 식초는 일반적인 발효식초를 사용하여도 무방하나 좀더 신선한 맛을 내기 위하여 사과식초와 발효식초를 섞어 사용할 수도 있다.In addition, vinegar can be used as a general fermented vinegar, but can also be used by mixing apple vinegar and fermented vinegar for a fresher taste.
다시마분말은 잘 건조된 다시마를 분쇄기에 넣어 잘게 부수어 획득한다.Kelp powder is obtained by crushing finely dried kelp into a grinder.
상기와같이 준비된 재료를 교반기에 넣고 교반시켜 양파소스를 제조한다.Put the prepared material as described above in a stirrer to prepare an onion sauce.
위와같이 양파소스가 제조되면, 제조된 양파소스를 이용하여 양념치킨소스를 제조한다.When the onion sauce is prepared as above, using the prepared onion sauce to prepare the sauce chicken sauce.
양념치킨소스에 투입되는 재료는 Ingredients for seasoned chicken sauce
양파소스 33중량%, 할라피뇨 2.5중량%, 토마토 16중량%, 양파 10중량%, 레드파프리카 12중량%, 옐로우파프리카 12중량%, 오이 12중량%, 할라피뇨 국물 2.5중량% 이다.33% onion sauce, 2.5% jalapeno, 16% tomato, 10% onion, 12% red paprika, 12% yellow paprika, 12% cucumber, 2.5% jalapeno broth.
상기 할라피뇨는 우리나라의 청양고추보다 매운맛이 더 강한 멕시코 고추로서, 노란색과 초록색이 있는데, 초록색보다는 노란색이 더 매운맛이 나고, 얇게 저민 것보다는 통으로 조리된 것이 더 맵다. 청양고추는 깨무는 순간부터 매운맛이 나지만, 할라피뇨는 입 안에서 서서히 매운맛을 내는 차이가 있다. The jalapeno is a Mexican pepper with a stronger spicy taste than Cheongyang pepper in Korea, yellow and green, yellow is more spicy than green, and cooked whole rather than thinly sliced. Cheongyang pepper tastes spicy from the moment it is bitten, but jalapeno has the difference that it tastes spicy slowly in the mouth.
이러한 할라피뇨를 치킨소스에 투입하면 은은하게 매운맛을 낼 수 있다.If you put this jalapeno in chicken sauce, it can have a mild spicy taste.
할라피뇨국물은 1리터의 끓는 물에 50그램의 할라피뇨를 투입하여 끓여 우려낸 국물을 사용한다.For jalapeno broth, add 50 grams of jalapeno to 1 liter of boiling water and use the broth.
이때, 너무 많은 할라피뇨를 투입하면 할라피뇨국물에서 애린맛이 심하게 나므로 할라피뇨를 50그램 이하로 투입하는 것이 바람직하다.At this time, if too much jalapeno is added, it is preferable to add jalapeno to 50 grams or less because the alin taste is severe in the jalapeno soup.
양념치킨소스에 투입되는 토마토, 양파, 레드파프리카, 옐로우파프리카, 오이는 0.5cm의 크기로 잘게 절단하여 사용하는 것이 바람직하다.Tomatoes, onions, red paprika, yellow paprika, and cucumbers that are added to seasoned chicken sauce are preferably cut into pieces of 0.5 cm in size.
양념치킨소스에 토마토, 양파, 파프리카를 투입하므로서 천연재료로 부터 단맛을 얻어낼 수 있게되고, 오이를 첨가하여 신선한 맛을 제공할 수 있게된다.By adding tomatoes, onions, and paprika to seasoning chicken sauce, you can get a sweet taste from natural ingredients, and you can add cucumbers to provide a fresh taste.
상기 설명과 같이 준비된 토마토, 양파, 레드파프리카, 옐로우파프리카, 오이를 믹싱볼에 투입하고, 이후 준비된 양파소스와 할라피뇨 국물을 믹싱볼에 추가 투입하여 잘 섞어주어 양념치킨소스를 완성한다.Prepare tomatoes, onions, red paprika, yellow paprika and cucumber prepared as described above in a mixing bowl, and then add the prepared onion sauce and jalapeno broth to the mixing bowl and mix well to complete the seasoned chicken sauce.
완성된 양념치킨소스는 상온에서 24시간 숙성시켜 사용하는 것이 바람직하다.The finished seasoned chicken sauce is preferably aged at room temperature for 24 hours.
본 발명의 양념치킨소스는 양파를 주재료로하는 양파소스와 함께 할라피뇨, 토마토, 양파, 파프리카, 오이가 잘게 절단된 상태로 투입되는 것이므로 본 발명의 소스에 버무려진 양념치킨을 소비자가 먹을때 잘게 절단된 재료들이 그대로 씹히게되어 식감을 높여줄 뿐만 아니라 각각의 천연재료들이 갖는 향기가 서로 어루러져 매우 독특한 맛의 양념치킨을 제공할 수 있게되는 효과를 기대할 수 있다.Seasoned chicken sauce of the present invention is a jalapeno, tomato, onion, paprika, cucumber is put into the finely cut state with the onion sauce with onions as the main material is finely cut when the consumer eats seasoned chicken mixed in the sauce of the present invention Not only can the ingredients be chewed as they are, the texture is enhanced, and the scents of each of the natural ingredients can be combined with each other to provide a very unique flavored chicken.
또한, 단맛을 설탕에 의존하지 않고 천연재료로 부터 얻어낼 수 있게되므로 소비자의 건강을 증진시킬 수 있는 효과를 기대할 수 있다.
In addition, since the sweet taste can be obtained from natural ingredients without depending on the sugar can be expected to improve the health of consumers.
Claims (4)
Prepare 33% by weight of onion sauce, 2.5% by weight of jalapeno, 16% by weight of tomato, 10% by weight of onion, 12% by weight of red paprika, 12% by weight of yellow paprika, 12% by weight of cucumber, 2.5% by weight of jalapeno broth, prepared jalapeno, Tomato, onion, red paprika, yellow paprika, cucumber cut into slices of 0.5cm size and then cut the ingredients and onion sauce, jalapeno broth prepared by mixing the mixing bowl prepared by adding onion Way.
상기 양파소스는 레몬농축액 0.94중량%, 양파 53.1중량%, 야채착즙액 0.27중량%, 백색설탕 6.43중량%, 갈색설탕 8.85중량%, 식초 9.29중량%, 소금 6.06중량%, L-글루타민산나트륨 0.02중량%, 다시마분말 0.01중량%, 후추 0.89중량%, 레몬향 0.08중량%, 정제수 14.06 중량%를 혼합하여 제조하되, 양파는 갈아서 사용하는 것을 특징으로 하는 양파가 첨가된 양념치킨소스 제조방법.
The method of claim 1,
The onion sauce is lemon concentrate 0.94% by weight, onion 53.1% by weight, vegetable juice 0.27% by weight, white sugar 6.43% by weight, brown sugar 8.85% by weight, vinegar 9.29% by weight, salt 6.06% by weight, sodium L- glutamate 0.02% by weight %, Kelp powder 0.01% by weight, pepper 0.89% by weight, lemon flavor 0.08% by weight, purified water 14.06% by weight, prepared by adding onion, seasoning chicken sauce method characterized in that the ground used.
The method according to claim 1, wherein the seasoning chicken sauce mixed in a mixing bowl is added to onions seasoning chicken sauce, characterized in that used for 24 hours at room temperature.
Seasoned chicken sauce with onions, characterized in that produced by the manufacturing method of claim 1.
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| KR102352219B1 (en) | 2021-07-14 | 2022-01-17 | 권미란 | Manufacturing method of fruit seasoned chicken |
| KR20220069373A (en) | 2020-11-20 | 2022-05-27 | 정광희 | Ginger sauce composition for chicken with excellent physiological activity of ginger and controlling the stimulating aroma and taste of ginger |
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| CN104137978A (en) * | 2013-05-07 | 2014-11-12 | 卡瑞浦株式会社 | A pickling agent, a composition containing the pickling agent and a using method of the pickling agent |
| KR101697281B1 (en) * | 2015-07-30 | 2017-01-18 | 주식회사 신세계푸드 | Composition for manufacturing sauce, manufacturing method of the sauce using the same and the sauce |
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| KR20030072865A (en) * | 2002-03-07 | 2003-09-19 | 박미숙 | Sauce for fried chicken and manufacturing method thereof |
| KR20040040978A (en) * | 2002-11-08 | 2004-05-13 | 주식회사 제너시스 | Recipe for a seasoned chicken |
| JP2005218330A (en) | 2004-02-04 | 2005-08-18 | Nippon Flour Mills Co Ltd | Method for producing frozen fried food |
| KR100675966B1 (en) | 2005-05-04 | 2007-01-30 | 주식회사 햇살 | Chicken spice included vegetables and fruits |
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| KR20030072865A (en) * | 2002-03-07 | 2003-09-19 | 박미숙 | Sauce for fried chicken and manufacturing method thereof |
| KR20040040978A (en) * | 2002-11-08 | 2004-05-13 | 주식회사 제너시스 | Recipe for a seasoned chicken |
| JP2005218330A (en) | 2004-02-04 | 2005-08-18 | Nippon Flour Mills Co Ltd | Method for producing frozen fried food |
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| KR20220069373A (en) | 2020-11-20 | 2022-05-27 | 정광희 | Ginger sauce composition for chicken with excellent physiological activity of ginger and controlling the stimulating aroma and taste of ginger |
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