KR101383971B1 - Manufacturing method of soy sauce for korean food - Google Patents
Manufacturing method of soy sauce for korean food Download PDFInfo
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- KR101383971B1 KR101383971B1 KR1020130016611A KR20130016611A KR101383971B1 KR 101383971 B1 KR101383971 B1 KR 101383971B1 KR 1020130016611 A KR1020130016611 A KR 1020130016611A KR 20130016611 A KR20130016611 A KR 20130016611A KR 101383971 B1 KR101383971 B1 KR 101383971B1
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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
- 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
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Abstract
Description
본 발명은 종래의 간장과 달리 음식에 첨가시 다른 재료의 색에 전혀 영향을 주지 않고 된장이나 간장처럼 향미가 두드러지 않아 원재료 자체가 지니는 특성을 최대한 살려줄 수 있을 뿐만 아니라 음식의 간을 용이하게 맞출 수 있는 한식 요리장의 제조방법에 관한 것이다.
The present invention, unlike conventional soy sauce, does not affect the color of other ingredients at all when added to food, and the flavor is not as prominent as doenjang or soy sauce. It relates to a method of manufacturing a Korean restaurant that can be tailored.
일반적으로 간장은 재래식 메주나 개량식 메주, 혹은 콩과 밀을 혼합하여 황국균으로 발효시킨 고오지(국, 麴)를 소금물에 담가 숙성시키면서 함유된 성분을 충분히 우려낸 후 액을 분리하여 그대로 혹은 가열 살균한 것으로 음식의 간과 맛을 주는데 사용하는 검붉고 짠맛이 있는 한국 고유의 조미료의 일종이다. 간장은 숙성되는 동안 콩 단백질, 전분질, 지방 등이 분해하여 생긴 아미노산, 유기산, 유리당 등이 혼합되어 독특한 향과 맛을 낸다. 사용원료, 발효방법 등에 따라 각기 다른 맛을 낸다.
Generally, soy sauce is mixed with conventional meju, improved meju, or soybeans and wheat, and fermented highland fermented with yellow germ soaked in salt water. It is a kind of dark red and salty Korean seasoning that is used to give food liver and taste. Soy sauce is mixed with amino acids, organic acids, and free sugars, which are produced by the breakdown of soy protein, starch, and fat, to produce a unique flavor and taste. Depending on the raw materials used and fermentation methods, different flavors are produced.
간장에는 재래식 간장(메주 간장), 개량식 간장(고오지 간장), 아미노산간장(화학간장)이 있으며, 양조간장, 산분해간장, 혼합간장으로 분류하기도 한다. 식품공전에는 양조간장, 혼합간장, 산분해간장, 효소분해간장, 한식간장으로 분류하여 각각에 대하여 정의하고 있다. Soy sauce includes conventional soy sauce (meju soy sauce), improved soy sauce (high-fat soy sauce), amino acid soy sauce (chemical soy sauce), and is classified as brewed soy sauce, acid-decomposed soy sauce, and mixed soy sauce. In the Food Code, each is classified into brewed soy sauce, mixed soy sauce, acid soy sauce, enzymatic soy sauce, and Korean soy sauce.
(1) 양조간장은 대두, 탈지대두, 맥류 또는 쌀 등을 제국하여 식염수 등을 섞어 발효 및 숙성시킨 후 그 여액을 가공한 것을 말한다. (1) Brewed soy sauce refers to the processing of the filtrate after fermentation and aging of soybeans, skim soybeans, varieties, rice, etc., mixed with saline solution.
(2) 혼합 간장은 양조간장 원액과 산분해 간장 원액을 적정비율로 혼합하여 가공한 것, 산분해 간장 원액에 단백질 또는 탄수화물 원료를 가하여 발효, 숙성시킨 여액을 가공한 것, 또는 이 원액에 양조간장 원액이나 산분해 간장 원액 등을 적정비율로 혼합하여 가공한 것을 말한다. (2) Mixed soy sauce is processed by mixing brewed soy sauce solution and acid-decomposed soy sauce solution at an appropriate ratio, and processed filtrate which is fermented and aged by adding protein or carbohydrate raw material to acid-decomposed soy sauce solution, or brewed in this stock solution. Refers to a processed product obtained by mixing soy sauce stock solution or acid decomposition soy sauce stock solution at an appropriate ratio.
(3) 산분해 간장은 단백질 또는 탄수화물을 함유한 원료를 산으로 가수 분해한 후 중화하여 얻은 여액을 가공한 것이나 산분해 간장 원액을 효소처리한 후 얻은 여액을 가공한 것, 또는 이의 원액에 산분해 간장 원액을 적정비율로 혼합하여 가공한 것을 말한다. (3) Acid-decomposed soy sauce is obtained by processing the filtrate obtained by hydrolyzing a raw material containing protein or carbohydrate with acid and neutralizing it, or by processing the filtrate obtained by enzymatically treating the acid-decomposed soy solution, or by adding acid to the stock solution. Decomposed soy sauce stock is mixed and processed at the proper ratio.
(4) 효소분해 간장은 단백질 또는 탄수화물을 함유한 원료를 효소로 가수 분해한 후 그 여액을 가공한 것을 말한다. (4) Enzymatic Degradation Soy refers to the processing of filtrate after hydrolysis of raw materials containing protein or carbohydrate with enzyme.
(5) 한식 간장은 한식 메주를 주원료로 하여 식염수 등을 섞어 발효, 숙성시킨 후 그 여액을 가공한 것을 말한다.
(5) Korean Soy Sauce refers to the processing of the filtrate after fermentation and maturation of saline solution using Korean Meju as the main ingredient.
한편 간장은 음식을 만들 때 염도가 낮아 염도 조절이 용이하나, 진한 갈색을 띄고 있어, 음식을 만들 때 음식의 고유한 색을 검게 변화시키기 문제가 있어, 간장 대신에 소금을 주로 사용한다. 그러나 소금은 염도가 높기 때문에 음식 제조시 간을 맞추기가 매우 어려운 문제가 있다.
Soy sauce has a low salinity when making food is easy to control the salinity, but the dark brown color, when making the food has a problem of changing the intrinsic color of the food, the salt is used mainly instead of soy sauce. However, salt has a high salinity, so it is very difficult to meet the timing of food preparation.
상기와 같은 목적을 달성하기 위한 본 발명은 종래의 간장과 달리 음식에 첨가시 다른 재료의 색에 전혀 영향을 주지 않고 된장이나 간장처럼 향미가 두드러지 않아 원재료 자체가 지니는 특성을 최대한 살려줄 수 있을 뿐만 아니라 음식의 간을 용이하게 맞출 수 있는 한식 요리장의 제조방법을 제공함에 그 목적이 있다.
The present invention for achieving the above object does not affect the color of other ingredients at all when added to food, unlike conventional soy sauce, it can make the most of the characteristics of the raw material itself as the flavor is not noticeable as doenjang or soy sauce In addition, it is an object of the present invention to provide a method of manufacturing a Korean cuisine that can easily fit the liver of the food.
상기와 같은 목적을 달성하기 위한 본 발명은,According to an aspect of the present invention,
a) 북어머리 육수에 대파, 통마늘, 소금, 진간장 및 고추를 넣고 끓은 후 모든 건더기를 건져내는 단계와;a) putting leek, whole garlic, salt, soy sauce and red pepper in a broth head broth and boiling, and then picking out all the ingredients;
b) 상기 건더기를 제거한 북어머리 육수에 멸치육수를 혼합하는 단계;를 포함하여 이루어지는 것을 특징으로 하는 한식 요리장의 제조방법을 제공한다.
b) a step of mixing the anchovy broth to the north head broth removed the dry matter provides a method of manufacturing a Korean cuisine comprising a.
특히 상기 a)단계의 북어머리 육수는 물 100중량부에 북어머리 2~10중량부, 다시마 0.2~1.0중량부를 넣고 강불로 20~40분간 끓인 후 상기 북어머리와 다시마를 건져내어 얻는 것을 사용하는 것이 좋다.
Particularly, the north head broth of step a) is placed in 100 parts by weight of water and 2-10 parts by weight of sea bream, 0.2-1.0 parts by weight of kelp, and boiled for 20 to 40 minutes with a fire. It is good.
그리고 상기 a) 단계는 북어머리 육수 100중량부에 대파 2~5중량부, 통마늘 1~2중량부, 소금 20~30중량부, 진간장 4~6중량부 및 고추 1~2중량부를 넣고 끓이는 것이 바람직하다.
And the step a) is to put 2 ~ 5 parts by weight of leek head broth, 1 to 2 parts by weight of whole garlic, 20 to 30 parts by weight of salt, 4 to 6 parts by weight of soy sauce and 1 to 2 parts by weight of red pepper. desirable.
상기 b)단계는 상기 건더기를 제거한 북어머리 육수 100중량부에 상기 멸치육수 40~60중량부를 혼합하는 단계인 것이 좋다. 특히 상기 멸치육수는 찬물에 30분간 불린 멸치를 물 100중량부에 대해 10~15중량부 넣고 끓여 얻는 것을 사용하는 것이 바람직하다.
The step b) is preferably a step of mixing the anchovy broth 40 to 60 parts by weight to 100 parts by weight of the north head broth removed. In particular, the anchovy broth is preferably used to get the anchovy soaked in cold water for 30 minutes to 10 to 15 parts by weight with respect to 100 parts by weight of water.
이하, 본 발명의 한식 요리장의 제조방법을 구체적으로 설명하면 다음과 같다.Hereinafter, the manufacturing method of the Korean cooking of the present invention in detail.
본 발명의 한식 요리장의 제조방법은 북어머리 육수에 대파, 통마늘, 소금, 진간장 및 고추를 넣고 끓은 후 모든 건더기를 건져내는 단계와, 상기 건더기를 제거한 북어머리 육수에 멸치육수를 혼합하는 단계;를 포함하여 이루어진다.
Method of producing a Korean-style cookery of the present invention is to put the leek, whole garlic, salt, soy sauce and red pepper in the boiled head broth to remove all the dried after boiling, and mixing the anchovy broth to the boiled head broth removed the dried; It is made to include.
상기 북어머리 육수는 물에 북어머리와 다시마를 넣고 끓인 후 북어머리와 다시마를 건져내어 얻는다.The north head broth is obtained by putting the north head and kelp in water and then boiling it.
상기 북어머리 육수는 감칠맛과 향미를 연출하고 맑은 색을 내기 위해서 물 100중량부에 북어머리 2~10중량부, 다시마 0.2~1.0중량부를 넣고 강불로 20~40분간 끓인 후 상기 북어머리와 다시마를 건져내어 얻는 것을 사용하는 것이 좋다.
The north head broth is put in 2 ~ 10 parts by weight of the head, 0.2 ~ 1.0 parts of kelp to 100 parts by weight of water in order to produce a rich taste and flavor and boiled for 20-40 minutes on a fire over the book head and kelp It's a good idea to use what you get out of the way.
특히, 상기 북어머리 육수 100중량부에 대파 2~5중량부, 통마늘 1~2중량부, 소금 20~30중량부, 진간장 4~6중량부 및 고추 1~2중량부를 넣고 끓이는 것이 바람직하다. 상기 북어머리 육수에 대파, 통마늘, 소금, 진간장 및 고추를 적게 사용하게 되면 염도가 너무 낮고 감칠맛이 적게 나는 등 기호도가 저감되고, 대파 등을 많게 사용하게 되면 염도가 지나치고 높아지고, 진한 갈색을 내어 음식에 첨가시 음식의 고유한 색에 영향을 줄 우려가 있는 문제가 있다.
In particular, 100 parts by weight of the broth head broth 2-5 parts by weight, 1-2 parts by weight of whole garlic, 20-30 parts by weight of salt, 4-6 parts by weight of soy sauce and 1-2 parts by weight of red pepper is preferable to boil. If you use less leek, whole garlic, salt, soy sauce and red pepper in the broth head broth, the salinity is too low and the taste is less savory, and if you use a lot of leeks, the salinity is excessively high, and the food is dark brown. There is a problem that may affect the intrinsic color of the food when added to.
그리고 상기 건더기를 제거한 북어머리 육수에 멸치육수를 혼합하여 한식 요리장을 완성한다.And the anchovy broth is mixed with the north head broth remove | removing the said topping, and completes a Korean cookery.
상기 건더기를 제거한 북어머리 육수에 멸치육수를 혼합함으로서, 감칠맛 뿐만 아니라 구수하고 담백한 맛을 가지는 한식 요리장을 얻을 수 있다.By mixing the anchovy broth with the north head stock broth removed from the dried material, it is possible to obtain a Korean-style cookery having not only a rich taste but also a sweet and light taste.
특히 상기 건더기를 제거한 북어머리 육수 100중량부에 상기 멸치육수 40~60중량부를 혼합하는 것이 좋다. 멸치육수가 40중량부 미만으로 혼합되는 경우 구수하고 담백한 맛을 효과적으로 내기 어렵고, 멸치육수가 60중량부 초과로 혼합되는 경우 담백한 맛이 너무 강하여 오히려 전체 기호도를 저하시킬 우려가 있다.In particular, it is good to mix the anchovy broth 40 to 60 parts by weight to 100 parts by weight of the north head broth removed. When the anchovy broth is mixed to less than 40 parts by weight, it is difficult to effectively give a delicious and light taste, and when the anchovy broth is mixed to more than 60 parts by weight, the light taste is too strong and may possibly lower the overall preference.
상기 멸치육수는 멸치 특유의 비린 내를 제거하고 구수하고 담백한 맛을 내기 위하여 찬물에 30분간 불린 멸치를 물 100중량부에 대해 10~15중량부 넣고 끓여 얻는 것을 사용하는 것이 바람직하다.
The anchovy broth is preferably used to remove the anchovy peculiar to the fish, and to obtain 10 to 15 parts by weight with respect to 100 parts by weight of water to boil the anchovy soaked in cold water for 30 minutes to give a fresh taste.
이와 같이 제조된 한식 요리장은 1) 버섯볶음, 콩나물볶음, 콩나물버섯볶음 등의 볶음류, 2) 무들깨나물 등의 나물류, 3) 콩나물무침, 삼색콩나물샐러드, 보쌈용 무무침, 콩나물잡채 등의 무침류, 4) 고등어 무조림, 콩나물장조림 등의 조림류 및 5) 무찜, 콩나물 홍합찜, 콩나물 황태찜 등의 찜류 등 기타 음식에 널리 사용될 수 있다.
Korean-style cooks prepared in this way are 1) stir-fried mushrooms, stir-fried bean sprouts, stir-fried bean sprouts mushrooms, 2) herbs, such as mustard greens, 3) seasoned bean sprouts, three-colored bean sprouts salad, radish radish for bean sprouts, and soybean sprouts. 4) Canned foods such as canned mackerel, canned bean sprouts, and 5) other foods such as steamed radish, bean sprouts mussels, and bean sprouts, steamed bean sprouts.
본 발명에 의해 제조된 한식 요리장은 종래의 간장과 달리 음식에 첨가시 다른 재료의 색에 전혀 영향을 주지 않고 된장이나 간장처럼 향미가 두드러지 않아 원재료 자체가 지니는 특성을 최대한 살려줄 수 있을 뿐만 아니라 음식의 간을 용이하게 맞출 수 있는 효과가 있다.
Unlike the traditional soy sauce, the Korean-made cookery prepared by the present invention does not affect the color of other ingredients when added to food, and does not have any outstanding flavors such as doenjang or soy sauce, thereby making the most of the properties of the raw materials themselves. Easily match the liver of food has the effect.
도 1은 실시예 1의 한식 요리장에 대한 사진이다.1 is a photograph of a Korean food restaurant of Example 1.
이하, 본 발명의 한식 요리장의 제조방법을 실시예를 들어 구체적으로 사용하면 다음과 같다.
Hereinafter, the manufacturing method of the Korean cuisine of the present invention using the examples specifically as follows.
[실시예 1][Example 1]
건조된 북어머리 400g과 다시마 40g을 물에 한 번 씻은 후 찬물에 20분 담갔다. 그리고 찬물에 건져낸 북어머리와 다시마를 물 8L에 넣은 상태에서 센불로 30분간 끓인 후 북어머리와 다시마를 건져내어 북어머리 육수를 얻었다.400g dried dried head and 40g of kelp were washed once with water and soaked in cold water for 20 minutes. Boiled head of seaweed and kelp in cold water was put in 8L of water and boiled with senbul for 30 minutes.
북어머리 육수에 대파 300g, 통마늘 100g, 소금 2000g, 진간장 440g, 청양고추 100g을 넣고, 센불로 20분간 끓은 후 대파 등의 건더기를 건져냈다.300 g of leek head, 100 g of whole garlic, 2000 g of salt, 2000 g of soy sauce, 440 g of soy sauce, and 100 g of red chilli pepper were added, boiled over senbul for 20 minutes, and then dried the green onions.
멸치 500g을 찬물에 30분간 담가 놓은 다음, 물 4L에 멸치를 넣은 상태에서 센불로 끓이고, 팔팔 끓은 후 10분간 더 끓이고 멸치를 건져내어 멸치육수를 얻었다.Anchovy 500g was soaked in cold water for 30 minutes, then boiled in high heat in the state of putting anchovy in 4L of water, boiled eight minutes and boiled anchovy for more than 10 minutes to obtain anchovy broth.
건더기를 건져낸 북어머리 육수와 멸치육수를 2:1의 중량비로 혼합하여 실시예 1인 한식 요리장을 완성하였다. 완성된 실시예 1의 한식 요리장은 도 1과 같다.
Boiled head broth and anchovy broth from which the chopped noodles were mixed at a weight ratio of 2: 1, thus completing the Korean cooker of Example 1. The Korean cooker of Example 1 is the same as FIG.
[비교예 1][Comparative Example 1]
시중에 판매되고 있는 D사의 진간장을 구입하여 비교예 1로 선정하였다.
D soy sauce sold by Company D was purchased and selected as Comparative Example 1.
실시예 1의 한식 요리장과 비교예 1의 진간장의 맛 및 향에 대한 관능성과, 색상 및 염도를 측정하였고, 그 결과를 표 1로 나타냈다. 관능성 평가는 성인 남자 20명, 성인 여자 20명을 대상으로 맛 및 향에 대하여 9점 채점법(9-매우 좋음, 7-좋음, 5-보통, 3-나쁨, 1-매우나쁨)에 의하여 평가하였다. 그리고 색상은 육안으로 평가하였고, 염도는 염도계로 측정하였다.
Functionality, color, and salinity of the taste and aroma of Korean soy sauce cooker of Example 1 and the soy sauce of Comparative Example 1 were measured, and the results are shown in Table 1. The sensory evaluation was conducted on 20 adult males and 20 adult females by a 9-point scoring method (9-very good, 7-good, 5-normal, 3-bad, 1-very bad) for taste and aroma. It was. The color was visually evaluated and the salinity was measured by a salinometer.
실시예 1
Example 1
8.3
8.3
8.5
8.5
맑은 연한갈색
Sunny Light Brown
18도
18 degrees
비교예 1
Comparative Example 1
7.0
7.0
7.2
7.2
진한 갈색
Dark brown
19도
19 degrees
위 표 1에서 확인되는 바와 같이 본 발명의 한식 요리장은 맑은 연한갈색을 띄어 다른 음식에 사용될 경우 다른 음식의 고유한 색을 해칠 우려가 없고, 맛 및 향에 대한 관능성이 8.3 이상으로 비교예 1에 비하여 매우 높게 평가되었다.As confirmed in Table 1 above, the Korean-style cookery of the present invention has a clear light brown color, so when used in other foods, there is no fear of harming the intrinsic color of other foods, and the taste and aroma functionality of 8.3 or more is comparative example 1 It was very highly rated.
그리고 실시예 1의 염도는 18도로 비교예 1과 유사하게 측정되었다.
And the salinity of Example 1 was measured similarly to Comparative Example 1 at 18 degrees.
[콩나물무침 제조][Soybean sprouts tofu production]
냄비에 콩나물, 소금, 찬물을 담고, 뚜껑을 닫은 상태로 8분간 센불에서 익힌 후 냄비로부터 꺼내어 식혔다.Place the bean sprouts, salt and cold water in the pan, cook on a high heat for 8 minutes with the lid closed, and remove it from the pan and cool.
홍고추, 청고추, 대파, 통깨, 검은깨, 참기름 및 실시예 1의 한식 요리장을 혼합하여 양념장을 만들었고, 식힌 콩나물에 양념장을 넣어 무쳐 콩나물 무침을 완성하였다.Red pepper, blue pepper, green onions, sesame seeds, black sesame seeds, sesame oil and a Korean cooking sauce of Example 1 were mixed to make a seasoning sauce, and the seasoned bean sprouts were added to chilled bean sprouts to complete the seasoning.
이때 콩나물 79.6 중량%, 소금 1.2 중량%, 홍고추 1.6 중량%, 청고추 3.2 중량%, 대파 8.0 중량%, 통깨 0.6 중량%, 검은깨 0.6 중량%, 참기름 1.6 중량% 및 요리장 3.6 중량%를 사용하였다.
The bean sprouts 79.6% by weight, salt 1.2% by weight, red pepper 1.6% by weight, blue pepper 3.2% by weight, leek 8.0% by weight, sesame 0.6% by weight, black sesame 0.6% by weight, sesame oil 1.6% by weight and 3.6% by weight of the cookery were used. .
이와 같이 제조된 콩나물 무침은 고유의 향미와 색택을 가지며 이미 및 이취가 없었다.
The soybean sprouts prepared in this way have an inherent flavor and color and have no already and off-flavor.
Claims (5)
b) 상기 건더기를 제거한 북어머리 육수에 멸치육수를 혼합하는 단계;를 포함하여 이루어지고,
상기 a)단계의 북어머리 육수는 물 100중량부에 북어머리 2~10중량부, 다시마 0.2~1.0중량부를 넣고 강불로 20~40분간 끓인 후 상기 북어머리와 다시마를 건져내어 얻는 것을 특징으로 하는 한식 요리장의 제조방법.
a) Add 100 parts of broth head broth to 2 to 5 parts of leek, 1 to 2 parts of whole garlic, 20 to 30 parts of salt, 4 to 6 parts of soy sauce and 1 to 2 parts of red soy sauce, and boil all the dried ingredients. Is a step;
b) mixing the anchovy broth to the north head broth removed the dry matter;
The north head broth of step a) is 2 to 10 parts by weight of sea bream head, 0.2 to 1.0 parts by weight of kelp and boiled for 20 to 40 minutes with a strong fire, characterized in that obtained by removing the head and kelp. Method of manufacturing Korean cuisine.
상기 b)단계는 상기 건더기를 제거한 북어머리 육수 100중량부에 상기 멸치육수 40~60중량부를 혼합하는 단계인 것을 특징으로 하는 한식 요리장의 제조방법.
The method of claim 1,
The step b) is a method of manufacturing a Korean cookery characterized in that the mixed step of 40 to 60 parts by weight of the anchovy broth to 100 parts by weight of the north head broth removed.
상기 b)단계의 멸치육수는 찬물에 30분간 불린 멸치를 물 100중량부에 대해 10~15중량부 넣고 끓여 얻는 것을 특징으로 하는 한식 요리장의 제조방법.3. The method of claim 2,
The anchovy broth of step b) is a method of producing a Korean cuisine, characterized in that obtained by boiling 10 to 15 parts by weight with respect to 100 parts by weight of water anchovy soaked in cold water for 30 minutes.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160134583A (en) | 2015-05-15 | 2016-11-23 | 함진학 | Preparing Method for Low Salinity Soy Sauce |
| KR20210009686A (en) | 2019-07-17 | 2021-01-27 | 주식회사 카모메호스피탈리티그룹 | Method for preparing a vinegar soy sauce with low-salt using apple vinegar |
| KR20210009687A (en) | 2019-07-17 | 2021-01-27 | 주식회사 카모메호스피탈리티그룹 | Method for preparing a low-salt soy sauce |
| KR20210031155A (en) | 2019-09-11 | 2021-03-19 | 주식회사 아라푸드 | Preparing Method for Low Salinity Sauce |
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| KR20050081494A (en) * | 2004-02-13 | 2005-08-19 | 정태원 | Manufacturing method of knife-cut noodles |
| KR20090008049A (en) * | 2007-07-16 | 2009-01-21 | 세명제다 영농조합법인 | Method of manufacturing green tea seasoned with soy sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050081494A (en) * | 2004-02-13 | 2005-08-19 | 정태원 | Manufacturing method of knife-cut noodles |
| KR20090008049A (en) * | 2007-07-16 | 2009-01-21 | 세명제다 영농조합법인 | Method of manufacturing green tea seasoned with soy sauce |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160134583A (en) | 2015-05-15 | 2016-11-23 | 함진학 | Preparing Method for Low Salinity Soy Sauce |
| KR20210009686A (en) | 2019-07-17 | 2021-01-27 | 주식회사 카모메호스피탈리티그룹 | Method for preparing a vinegar soy sauce with low-salt using apple vinegar |
| KR20210009687A (en) | 2019-07-17 | 2021-01-27 | 주식회사 카모메호스피탈리티그룹 | Method for preparing a low-salt soy sauce |
| KR20210031155A (en) | 2019-09-11 | 2021-03-19 | 주식회사 아라푸드 | Preparing Method for Low Salinity Sauce |
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