KR101252594B1 - A ribs for source and preparation method of a manufacturing method ribs for sources prepared by - Google Patents

Abstract

The present invention relates to a method for producing galbi sauce and a galbi sauce prepared by the method of manufacturing the same, to remove the peculiar smell of pork or to provide a sweet taste by preparing a galbi sauce containing audio Its purpose is to provide the nutritional ingredients contained in the body to benefit the body. The present invention constituted for this purpose is (a) mixed with a composition of Audi, raw oysters, kiwi, whole red pepper, pear, oligosaccharide, brown sugar, white sugar, glucose, caramel, soy sauce, malt and water in a ratio to heat the mulberry sauce In the process of preparing, (b) soy sauce, brackish soy sauce, green onions, leek, dried red pepper, ginger, licorice, garlic and water in a proportion to prepare a broth and (c) step (b) Including the process of preparing galbi sauce by mixing the prepared broth, mulberry sauce, brown sugar, brine syrup, miwon, shochu, sesame oil, garlic, radish, apple, pear, black pepper, cooking oil, red pepper oil and egg yolk Is done.

Description

A ribs for source and preparation method of a manufacturing method ribs for sources prepared by}

The present invention relates to a method for producing galbi sauce and a galbi sauce prepared by the method, and more particularly, galbi so as to completely eliminate the odor and the peculiar smell of meat that suits the taste of Koreans. The present invention relates to a method for preparing a sauce and a gallbladder sauce prepared by the method.

In general, ribs are one of the traditional foods of Korea. In recent years, it has become a representative item that presents Korean taste to foreigners from all over the world. These ribs can be classified into charcoal-grilled ribs, grilled ribs cooked and cooked on charcoal, and galbi-tang.

In particular, among the ribs described above, the most popular Korean ribs are the ribs made from meat ribs. Among the braised ribs, pork ribs made from pork ribs are the most favorite.

Pork ribs, the main ingredient of pork ribs as described above, is rich in unsaturated fatty acids that lower cholesterol levels, and is effective in preventing adult diseases. When it's important to remove the flavor and apply flavor.

On the other hand, as described above, it is essential to use seasoning sauce so that the ribs can be soaked in meat regardless of how it is grilled or steamed, and especially when it is roasted, it is soaked in seasoning and aged for one night. It is general.

Conventional Galbi seasoning sauces, as described above, have been generally recognized to sweeten, soften meat, and allow the sauce to penetrate meat. It is also commercially available for home use.

However, since the Galbi seasoning sauce according to the prior art generally consists of ingredients to remove the unique smell of pork or to provide only sweetness-oriented sweetness, the conventional Galbi seasoning sauce is virtually beneficial to the body. There is no cost sauce.

Therefore, it is necessary to develop a cooking sauce with a unique taste different from the conventional seasoning sauces so as to overcome the concept of seasonings that provide only sweetness-oriented sweetness as described above to meet the tastes and tastes of modern people.

The present invention has been made to solve the problems of the prior art, by preparing a galbi sauce containing an audio system to remove the peculiar smell of pork or to provide a sweet taste, as well as the nutritional components contained in the audio It is an object of the present invention to provide a galbi sauce source prepared by the manufacturing method and a galbi sauce source that has been beneficial to the body.

In addition, the technique according to the present invention has an object to meet the tastes and tastes of modern people through the galuga sauce with more nutritious ingredients by preparing a galbi sauce containing the audio.

The present invention configured to achieve the above object is as follows. That is, the method for producing galbi sauce according to the present invention (a) 15 to 25 parts by weight of raw oysters, 3 to 7 parts by weight of kiwi, 3 to 7 parts by weight of red pepper, 5 to 15 parts by weight, 5 to 15 parts by weight of oligosaccharide, 35 to 45 parts by weight of brown sugar, 5 to 15 parts by weight of white sugar, 0.1 to 0.3 parts by weight of glucose, 3 to 7 parts by weight of caramel, 25 to 35 parts by weight of soy sauce, 35 to 45 parts by weight of malt, and Preparing a mulberry sauce by heating 20 to 60 minutes under a temperature of 90 to 150 ° C. by mixing the composition in a proportion of 180 to 220 parts by weight of water; (b) 35-40 parts by weight of soy sauce net, 20-30 parts by weight of leek, 10-20 parts by weight of dried fish, 3-7 parts by weight of dried red pepper, 5-10 parts by weight of ginger, licorice 3 Preparing a broth by heating the mixture at a ratio of -7 parts by weight, 10-20 parts by weight of garlic, and 600-800 parts by weight of water for 20 to 60 minutes under a temperature condition of 90 to 150 ° C; And (c) 5 to 10 parts by weight of the radish sauce prepared in step (a), 5 to 10 parts by weight, 12 to 17 parts by weight of brown sugar, and 15 to 20 parts by weight of brine starch, based on 100 parts by weight of the broth prepared in step (b). , 1 to 3 parts by weight of miwon, 3 to 5 parts by weight of shochu, 1 to 3 parts by weight of sesame oil, 3 to 5 parts by weight of garlic, 1 to 3 parts by weight of radish, 5 to 10 parts by weight of apples, 3 to 5 parts by weight of pears, It comprises a step of preparing a galbi sauce by mixing in a proportion of 0.1 to 0.3 parts by weight, 1 to 3 parts by weight of cooking oil, 2 to 4 parts by weight of red pepper oil and 5 to 15 parts by weight of egg yolk.

In the configuration of the present invention as described above, the process of preparing the mulberry sauce sauce of step (a), (a-1) pulverizing the kiwi, pears, whole peppers and Audi through a mixer; (a-2) mixing water by adding water to malt and sieving to obtain malt water; (a-3) mixing raw oyster, ground crushed product of step (a-1), oligosaccharide, brown sugar, white sugar, glucose, caramel and soy sauce to malt obtained in step (a-2); And (a-4) may be made of a configuration of a process for producing a mulberry sauce sauce by heating the mixture of step (a-3) using a cauldron.

On the other hand, the process of producing the broth of the step (b) process in the configuration according to the present invention, (b-1) step of roasting the North Korean meat through a frying pan; (b-2) mixing the water, soy sauce, braised soy sauce, leek, dried red pepper, ginger, and roasted boiled pork of step (b-1); And (b-3) filtering the mixture boiled in step (b-2) through a sieve to obtain broth.

And, in the configuration according to the invention the process of preparing a galbi sauce of step (c) process, (c-1) grinding each of the radish, garlic, pear and apple through a blender; And (c-2) in a blended container, marinated radish meat, broth, brown sugar, brine syrup, miwon, shochu, sesame oil, garlic and radish, apples and pears, pepper powder, cooking oil and eggs pulverized in step (c-1). The yolk may be mixed to prepare a galactic sauce.

Another galbi source, which is a feature of the technique according to the invention, is produced via a manufacturing method as described above.

According to the technique of the present invention, by preparing a galbi sauce containing an audio system, it is possible to remove pork's peculiar odor or provide sweetness, as well as to provide the nutritional ingredients contained in the audio to benefit the body. .

In addition, another effect of the technology according to the present invention is to prepare a galbi source containing the Audi can meet the tastes and tastes of modern people through the galuga source with more nutritious ingredients.

Hereinafter, a method of manufacturing a gallbladder source according to a preferred embodiment of the present invention and a gallbladder source manufactured by the method of manufacturing the same will be described in more detail.

The manufacturing process of galbi sauce according to the present invention is (a) a mixture of mulberry, raw oyster, kiwi, whole red pepper, pear, oligosaccharide, brown sugar, white sugar, glucose, caramel, soy sauce, malt and water by heating (B) process for preparing broth of radish sauce, (b) soy sauce, brackish soy sauce, green onion, north fish, dried red pepper, ginger, licorice, garlic and water in a proportion to make broth and (c) step ( b) preparing galbi sauce by mixing broth, mulberry sauce, brown sugar, brine syrup, miwon, soju, sesame oil, garlic, radish, apple, pear, black pepper, cooking oil, red pepper oil and egg yolk This is done including the process.

As described above, the manufacturing process of galbi sauce according to the present invention is mixed with raw oyster, kiwi, whole red pepper, pear, oligosaccharide, brown sugar, white sugar, glucose, caramel, soy sauce, malt, and water in a certain ratio. After preparing the radish sauce through the mulberry sauce, and then mixed with a certain ratio of soy sauce, brackish soy sauce, leek, bukeosal, dried red pepper, ginger, licorice, garlic and water to prepare a broth through heating. Next, to prepare in the present invention by mixing the brown sugar, salty syrup, miwon, shochu, sesame oil, garlic, radish, apple, pear, black pepper, cooking oil, red pepper oil and egg yolk prepared before To prepare a galvanic source.

Referring to the manufacturing process of the galactic source according to the present invention in more detail as follows. First, the step (a) process is to prepare a mulberry sauce containing Audi, this step (a) process is raw oysters, kiwi, whole red pepper, pear, oligosaccharides, sugar, white sugar, glucose, caramel , Soy sauce, malt, and water are mixed in a ratio to prepare a radish sauce for heating radish.

In the composition of step (a) as described above, the composition ratio of raw oyster, kiwi, whole red pepper, pear, oligosaccharide, brown sugar, white sugar, glucose, caramel, soy sauce, malt, and water in the composition is 15-25 Parts by weight, kiwi 3-7 parts, whole red pepper 3-7 parts, pears 5-15 parts, oligosaccharides 5-15 parts, brown sugar 35-45 parts, white sugar 5-15 parts, glucose 0.1-0.3 It is mixed at a ratio of parts by weight, caramel 3 to 7 parts by weight, soy sauce 25 to 35 parts by weight, malt oil 35 to 45 parts by weight and water 180 to 220 parts by weight.

And, as in the step (a) process as described above, raw oyster, kiwi, whole pepper, pears, oligosaccharides, brown sugar, white sugar, glucose, caramel, soy sauce, malt, and water to prepare a mixed with a mulberry sauce In order for the mixture to be heated for 20 to 60 minutes under the temperature condition of 90 to 150 ℃.

Meanwhile, as described above, raw oysters, kiwis, whole red peppers, pears, oligosaccharides, brown sugar, white sugar, glucose, caramel, soy sauce, malt, and water are mixed as in the process of step (a) to prepare a mulberry sauce. In order to (a-1) to crush the kiwi, pears, whole peppers and audi through a blender, (a-2) to add water to the malt and then sift to obtain the malt, step (a-3) Mixing raw oyster, ground crushed product of step (a-1), oligosaccharide, brown sugar, white sugar, glucose, caramel and soy sauce to malt obtained in step (a-2) and step (a-4) The mixture of 3) is made through the process of preparing a mulberry sauce sauce by heating using a cauldron.

In other words, in order to prepare a mulberry sauce, kiwi, pears, whole red peppers and mulberry are first ground through a blender. Water is added to the malt and mixed, followed by sieving to obtain malt. Next, the raw malt obtained by mixing raw oysters, the pulverized product of step (a-1), oligosaccharides, brown sugar, white sugar, glucose, caramel and soy sauce, and then the mixture was heated by using a cauldron to make a mulberry sauce It will be prepared. At this time, heating conditions are heated for 20 to 60 minutes under the temperature conditions of 90-150 degreeC.

As described above, the odyssin sauce of step (a) is washed with pears under running water, dried, and then dried to remove shells and seeds. Audi should be harvested cleanly and stored to prevent deterioration. Then use kiwi, pears, whole peppers and Audi finely chopped through a blender. In addition, raw oysters should be clean and trimmed to prevent the shell from entering.

Next, the step (b) constituting the present invention is a process for producing a broth, such step (b) process is soy sauce, brackish soy sauce, leek, North fish, dried red pepper, ginger, licorice, garlic and water The broth is prepared by heating by mixing in a proportion.

In the composition of step (b) as described above, the composition ratios of the soy sauce, gikkoni soy sauce, leek, North fish, dried red pepper, ginger, licorice, garlic and water for the preparation of broth are about 35 parts by weight of soy sauce soy sauce 35 to 40 parts by weight, 20-30 parts by weight of leek, 10-20 parts by weight of dried fish, 3-7 parts by weight of dried red pepper, 5-10 parts by weight of ginger, 3-7 parts by weight of licorice, 10-20 parts by weight of garlic and water 600 It is mixed composition in the ratio of -800 weight part.

And, as described above, the conditions for heating the mixture composed of soy sauce, bratwurst soy sauce, leek, sashimi, dried red pepper, ginger, licorice, garlic and water as described in step (b) Heat for 20 to 60 minutes under temperature conditions.

On the other hand, the preparation of the broth of step (b) process according to the present invention is (b-1) roasting the North Korean meat through a frying pan, (b-2) water, soy sauce, lean soy sauce, leek, dried red pepper, ginger and The process consists of mixing the boiled boiled meat of step (b-1) and boiling, and (b-3) sifting the mixture boiled in step (b-2) to obtain a broth.

In other words, to prepare the broth of the step (b) process according to the present invention, first, roasted bukeosal through a frying pan, and then mixed with water, soy sauce, braised soy sauce, leek, dried red pepper, ginger and roasted bukeosal Boil This boiled sifted through a sieve to obtain a broth. Under the present conditions, as a heating condition, it heats for 20 to 60 minutes on 90-150 degreeC temperature conditions.

As in the step (b), as described above, in the process of preparing the broth, the north fish meat is slightly fried using a frying pan, and the leeks are sliced similarly. Ginger is thinly sliced and dried red pepper is washed clean.

In addition, the step (c) process of the present invention is a process for finally preparing the galbi sauce to be prepared in the present invention, this step (c) process is broth, mulberry sauce, brown sugar, brine syrup, miwon , Soju, sesame oil, garlic, radish, apples, pears, black pepper, cooking oil, red pepper oil and egg yolk are mixed to finally prepare the calvary sauce to be prepared in the present invention.

As described above, the composition ratio of broth, mulberry sauce, brown sugar, brine syrup, miwon, shochu, sesame oil, garlic, radish, apple, pear, black pepper, cooking oil, red pepper oil and egg yolk (b) 5 to 10 parts by weight of the radish sauce prepared in step (a), 12 to 17 parts by weight of brown sugar, 15 to 20 parts by weight of brown starch syrup, and 1 to 3 parts by weight of 100 parts by weight of the broth prepared in step (a) Parts by weight, shochu 3-5 parts by weight, sesame oil 1-3 parts by weight, garlic 3-5 parts by weight, radish 1-3 parts by weight, apples 5-10 parts by weight, pear 3-5 parts by weight, black pepper 0.1-0.3 It is mixed in a proportion of parts by weight, 1 to 3 parts by weight of cooking oil, 2 to 4 parts by weight of red pepper oil, and 5 to 15 parts by weight of egg yolk.

On the other hand, the process of preparing the galbi sauce of step (c) process according to the invention (c-1) grinding each of the radish, garlic, pears and apples through a blender and (c-2) in the mixing vessel Sauce of radish sauce, broth, brown sugar, brine starch syrup, miwon, shochu, sesame oil, garlic and radish crushed in step (c-1), apple, pear, pepper, cooking oil and egg yolk The process takes place.

In other words, each of radishes, garlic, pears and apples are ground through a blender, and then, in the mixing container, mulberry sauce, broth, brown sugar, brine syrup, miwon, shochu, sesame oil, and ground in the step (c-1). Garlic, radish, apples, pears, peppercorns, cooking oil and egg yolks are mixed to make a galbi sauce.

In the step (c) as described above, radishes and garlic are finely ground using a blender, and pears and apples are finely ground through a blender with peeled and seeds removed.

Summarizing the manufacturing process of the galbi sauce according to the present invention produced through the configuration as described above (a) 15 to 25 parts by weight of fresh oysters, 3 to 7 parts by weight kiwi, 3 to 7 parts by weight based on 100 parts by weight of Audi Parts by weight, pears 5 to 15 parts by weight, oligosaccharides 5 to 15 parts by weight, brown sugar 35 to 45 parts by weight, white sugar 5 to 15 parts by weight, glucose 0.1 to 0.3 parts by weight, caramel 3 to 7 parts by weight, soy sauce 25 to 35 (B) soy sauce soy sauce 100, prepared by mixing the mixture at a ratio of parts by weight, malt 35-45 parts by weight and water 180-220 parts by weight for 20 to 60 minutes under a temperature condition of 90 to 150 ℃, (b) soy sauce 100 35 to 40 parts by weight of soy sauce net, 20 to 30 parts by weight of leek, 10 to 20 parts by weight of North Korean flesh, 3 to 7 parts by weight of dried red pepper, 5 to 10 parts by weight of ginger, 3 to 7 parts by weight of licorice, 10 to 20 parts by weight of garlic and 600 to 800 parts by weight of water are mixed and mixed for 20 to 60 minutes under a temperature condition of 90 to 150 ° C. 5 to 10 parts by weight of the mulberry sauce prepared in step (a), 12 to 17 parts by weight of brown sugar, sulfur based on 100 parts by weight of the preparation of sea broth and (c) 100 parts by weight of the broth prepared in step (b) 15 to 20 parts by weight of starch syrup, 1 to 3 parts by weight of miwon, 3 to 5 parts by weight of soju, 1 to 3 parts by weight of sesame oil, 3 to 5 parts by weight of garlic, 1 to 3 parts by weight of radish, 5 to 10 parts by weight of apple 3 to 5 parts by weight, black pepper powder 0.1 to 0.3 parts by weight, cooking oil 1 to 3 parts by weight, red pepper oil 2 to 4 parts by weight and egg yolk 5 to 15 parts by weight of the mixture of the process to prepare Able to know.

On the other hand, when seasoning the ribs through the ribs sauce according to the present invention prepared as described above it is preferable to mix 1.5 ~ 2.5kg of ribs sauce according to the present invention to 1.5kg pork ribs and 1.5kg pork ribs. something to do. At this time, it is preferable to put a sheath so that the seasoning is well chopped on pork ribs and pork neck.

[Example 1]

In order to prepare a galbi sauce according to the present invention, the mulberry sauce source of Audi 1kg, raw oysters 20g, kiwi 50g, whole red pepper 50g, pear 100g, oligosaccharide 100g, brown sugar 400g, white sugar 100g, glucose 2g, caramel 50g, soy sauce 300g, 400 g of malt malt and 2 L of water were mixed and then heated at a temperature of 100 ° C. for 30 minutes to prepare a mulberry sauce.

And, the broth is mixed in a ratio of 200g of soy sauce 200g, 75g soy sauce soy sauce, 50g, green onion 30g, dried red pepper 10, ginger 15g, licorice 10g, garlic 30g and 1.4ℓ of water and heated at a temperature of 100 ℃ for 30 minutes The broth was prepared by filtration.

In addition, as described above, after preparing the marinated radish meat and broth, 1.4l broth, 100g marinated radish meat, 200g brown sugar syrup, 250g, miwon 30g, shochu 60g, sesame oil 30g, garlic 50g, radish 30g, apple 100g, pear 50g, black pepper 3g, cooking oil 30g, red pepper oil 40g and egg yolk 10g was mixed to prepare a galbi sauce to be prepared in the present invention.

After preparing the galbi sauce according to the present invention prepared as described above, and then seasoned with 2 kg of galbi sauce in accordance with the present invention in 1.5kg pork ribs and 1.5kg pork ribs, 4 ~ 10 ℃ of 24 hours Aged at low temperature.

The pork ribs seasoned through the galbi sauce source according to the present invention prepared as in the above-described examples as braised ribs and grilled ribs to obtain sensory evaluation results as shown in Table 1 and Table 2.

product name Age group Sensory test question result (point / 5 points) inspector
(persons) Remarks Scent sweetness Color Likelihood Braised ribs seasoned with galbi sauce according to the invention 20's 4.5 4.1 4.6 4.7 30 30s 4.7 3.8 4.5 4.6 35 40 spaces 4.8 3.9 4.8 4.8 35 Average 4.67 3.93 4.63 4.7 100

product name Age group Sensory test question result (point / 5 points) inspector
(persons) Remarks Scent sweetness Color Likelihood Grilled ribs seasoned with ribs sauce according to the invention 20's 4.7 3.8 4.5 4.9 30 30s 4.6 3.9 4.6 4.7 35 40 spaces 4.3 3.9 4.8 4.8 35 Average 4.53 3.86 4.63 4.8 100

In the sensory evaluation as described above, the sensory evaluation personnel randomly selected 100 to explain them to the purpose of the experiment and evaluation items, and consisted of a professional panel with the ability to identify quality differences by sufficient training.

On the other hand, the sensory evaluation method was implemented by the 1-5 point taste test method. The evaluation items of preference degree were overall flavor, sweetness, and color, which showed excellent results regardless of age.

The present invention is not limited to the above-described embodiments, and various modifications can be made within the scope of the technical idea of the present invention.

Claims (5)

(a) 15 to 25 parts by weight of fresh oysters, 3 to 7 parts by weight of kiwi, 3 to 7 parts by weight of whole red pepper, 5 to 15 parts by weight of pear, 5 to 15 parts by weight of oligosaccharide, 35 to 45 weight of sugar 5 to 15 parts by weight of white sugar, 0.1 to 0.3 parts by weight of glucose, 3 to 7 parts by weight of caramel, 25 to 35 parts by weight of soy sauce, 35 to 45 parts by weight of malt and 180 to 220 parts by weight of water, and then 90 to 220 parts by weight. Preparing a mulberry sauce without heating for 20 to 60 minutes at a temperature of 150 ℃;
(b) 35-40 parts by weight of soy sauce net, 20-30 parts by weight of leek, 10-20 parts by weight of dried fish, 3-7 parts by weight of dried red pepper, 5-10 parts by weight of ginger, licorice 3 Preparing a broth by heating the mixture at a ratio of -7 parts by weight, 10-20 parts by weight of garlic, and 600-800 parts by weight of water for 20 to 60 minutes under a temperature condition of 90 to 150 ° C; And
(c) 5 to 10 parts by weight of the radish sauce prepared in step (a), 5 to 10 parts by weight, 12 to 17 parts by weight of brown sugar, 15 to 20 parts by weight of brown starch syrup, based on 100 parts by weight of the broth prepared in step (b); Miwon 1-3 parts, shochu 3-5 parts, sesame oil 1-3 parts, garlic 3-5 parts, radish 1-3 parts, apples 5-10 parts, pears 3-5 parts, pepper 0.1 to 0.3 parts by weight of powder, 1 to 3 parts by weight of cooking oil, 2 to 4 parts by weight of red pepper oil, and 5 to 15 parts by weight of egg yolk, to prepare a galbi sauce. . According to claim 1, wherein the process of preparing the audible meat sauce of step (a),
(a-1) pulverizing the kiwi, pears, whole peppers and audi through a mixer;
(a-2) mixing water by adding water to malt and sieving to obtain malt water;
(a-3) mixing raw oyster, ground crushed product of step (a-1), oligosaccharide, brown sugar, white sugar, glucose, caramel and soy sauce to malt obtained in step (a-2); And
(a-4) Method of producing a galbi sauce, characterized in that consisting of a process of producing a mulberry sauce sauce by heating the mixture of step (a-3) using a cauldron. According to claim 1, wherein the process of preparing the broth of the step (b) process,
(b-1) roasting the north meat through a frying pan;
(b-2) mixing the water, soy sauce, braised soy sauce, leek, dried red pepper, ginger, and roasted boiled pork of step (b-1); And
(b-3) The method for producing galbi sauce, characterized in that consisting of a step of obtaining a broth by sieving the mixture boiled in the step (b-2). According to claim 1, wherein the step of preparing a gallbladder source of step (c),
(c-1) grinding each of radishes, garlic, pears, and apples through a blender; And
(c-2) Odie meat radish sauce, broth, brown sugar, brine syrup, miwon, shochu, sesame oil, garlic and radish, apple and pear, pepper, cooking oil and egg yolk crushed in step (c-1) Method for producing a galbi sauce source consisting of a step of mixing to prepare a galbi sauce source. Galbi sauce source produced by the method of any one of claims 1 to 4.