KR101408777B1 - Soy sauce for chinese bibimbab and manufacturing method of chinese bibimbab using thereof - Google Patents

Soy sauce for chinese bibimbab and manufacturing method of chinese bibimbab using thereof Download PDF

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KR101408777B1
KR101408777B1 KR1020130032792A KR20130032792A KR101408777B1 KR 101408777 B1 KR101408777 B1 KR 101408777B1 KR 1020130032792 A KR1020130032792 A KR 1020130032792A KR 20130032792 A KR20130032792 A KR 20130032792A KR 101408777 B1 KR101408777 B1 KR 101408777B1
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soy sauce
pieces
hours
chinese
onion
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장옥희
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장옥희
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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
    • A23L27/50—Soya sauce
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Abstract

The present invention relates to a soy sauce for Chinese mixed rice and a manufacturing method of Chinese mixed rice using same. The soy sauce for Chinese mixed rice is manufactured by the steps of boiling a mixture of a soy sauce and water at a ratio of 1:1 in a pot; adding a Kalopanax, Acanthopanax, wolfberry, licorice, Rhynchosia nulubilis, ginger, garlic bulbs, dried shiitake mushrooms, onions, leeks, radishes, chili peppers, dried kelp and anchovies into the boiled mixture when the temperature of the mixture is 100°C or more; keeping boiling for 1-2 hours; keeping boiling for 2-3 hours at lower temperatures than one of the earlier step; separating liquid from the mixture using a filtering sieve; adding chili pepper powder into the separated liquid; and adding an extract of the Japanese apricot into the separated liquid after boiling the separated liquid for 1-2 hours. The soy sauce for Chinese mixed rice is added to fried meat and vegetables to season Chinese mixed rice. Chinese mixed rice is produced by mixing the seasoned meat and vegetables with rice. The soy sauce is used instead of the existing chili pepper paste, is tasty, is beneficial to human health, and stimulates people′s appetite.

Description

중화비빔밥용 간장소스 및 그를 이용한 중화비빔밥의 제조방법{SOY SAUCE FOR CHINESE BIBIMBAB AND MANUFACTURING METHOD OF CHINESE BIBIMBAB USING THEREOF} FIELD OF THE INVENTION [0001] The present invention relates to a soy sauce for Chinese bibimbap and a method for producing a Chinese bibimbap using the same. [0002] Japanese Patent Application Laid-

본 발명은 비빔밥에 관한 것으로서 특히 중화비빔밥용 간장소스와 그 간장소스를 이용한 중화비빔밥의 제조방법에 관한 것이다. The present invention relates to a bibimbap and, more particularly, to a method for producing a neutralized bibimbap using a soy sauce for Chinese bibimbap and a soy sauce.

비빔밥은 고기나 나물 따위와 여러 가지 양념을 넣어 비빈 밥을 의미하는 것으로서 비빔밥은 계절에 따라 재료를 변화 있게 하여 밥과 비벼 먹을 수 있고 특히나 한국인의 기호에 맞아 가정에서든 외식문화에서든 많이 애용되는 메뉴이다. Bibimbap means meat and ornamental stuff and various kinds of seasonings. Bibimbap can change the ingredients according to the season, so it can be bite to rice. Especially, it is a favorite menu in home and dining culture, .

일반적으로 비빔밥은 한식점이나 일반 음식점의 메뉴로 많이 제공되고 있으나 중국요리점에서는 자장면, 짬뽕, 볶음밥이 주메뉴로 자리매김하고 있는게 현실이다. In general, bibimbap is offered as a menu of Korean restaurants or general restaurants, but it is a reality that Chinese restaurants have set up Jajang-myeon, Champong and Fried rice as main menu.

최근에는 일부 중국요리점에서 중화비빔밥이라는 신메뉴를 개발하여 출시를 하고 있으나 그 호응은 자장면이나 짬뽕에 비해 미비한 실정이다. Recently, some Chinese restaurants have developed and launched a new menu called Chinese Bibimbap, but the response is less than that of Jajangmyeon or Champong.

이처럼 중화비빔밥은 그 중국요리점에서는 그다지 인기를 누리지 못하는 이유가 일반 비빔밥과 많은 차이를 가지지 못하므로 중국요리점에서는 그 대표 메뉴인 자장면이나 짬뽕을 많이 선호하는 편이다. As such, Chinese bibimbap is not very popular in Chinese restaurants because it does not make much difference from ordinary bibimbap. Therefore, Chinese restaurants prefer Jajangnyeon or Chanpong which is the representative menu.

중화비빔밥은 일반 비빔밥과 다르지 않게 여러 양념과 더불어 고추장을 넣어 비벼 먹도록 하여 제공하는 것이 일반적었으며 이러한 방법으로는 중국요리점에서 소비자들의 입맛을 당기는데 한계가 있다. Chinese bibimbap is not different from ordinary bibimbap, and it is common to provide various spices and putting kochujang into a bowl. In this way, there are limitations in attracting consumers' taste in Chinese restaurants.

그러므로 일반적으로 비빔밥에 첨가되는 고추장을 사용하는 대신 중화비빔밥에 첨가될 수 있는 특별한 소스가 개발된다면 소비자들로부터 많은 호응이 예상될 것이다. Therefore, if a special sauce that can be added to the Chinese bibimbap is developed instead of using kochujang which is generally added to bibimbap, it will be expected from the consumers.

국내등록특허 제10-1106585호 “회 비빔방용 고추장 소스 및 상기 고추장 소스를 함유한 비빔밥”Korean Registered Patent No. 10-1106585 " Gyobibum Gypsum sauce " and " Bibimbap sauce containing the sauce "

따라서 본 발명은 고추장 대신에 소비자들의 입맛을 당길 수 있도록 하는 중화비빔밥용 간장소스를 제공하고 또한 그 간장소스를 이용한 중화비빔밥의 제조방법을 제공하는데 있다. Accordingly, it is an object of the present invention to provide a soy sauce for Chinese bibimbap that can attract customers' taste, instead of kochujang, and also provide a method for producing Chinese bibimbap using soy sauce.

상기한 목적을 달성하기 위한 본 발명은 간장과 물을 1:1 비율로 솥에 붓고 가열하여 100℃ 이상으로 끓으면, 엄나무, 오가피, 구기자, 감초, 쥐눈이콩, 생강, 통마늘, 말린 표고버섯, 양파, 파, 무우, 청양고추, 말린 다시마 및 멸치를 넣고 1~2시간 계속해서 끓인 후 약한 불로 2~3시간 더 가열하는 하고, 그 후 여과체를 이용하여 여과시켜 액을 따로 분리하며, 그 분리된 액에 고추가루를 넣고 1~2시간 끓인 후 매실액을 첨가함으로 중화 비빔밥용 간장소스의 제조하고, 육류와 채소를 볶되 상기 제조된 중화 비빔밥용 간장소스로 간을 맞추게 하며 그 볶음된 육류와 채소를 밥과 함께 비빔으로 중화비빔밥이 완성되게 구성함을 특징으로 한다.
In order to achieve the above object, the present invention provides a method for producing soy sauce, which comprises adding soy sauce and water to a pot at a ratio of 1: 1 and boiling the soy sauce at a temperature above 100 ° C, Add onion, green onion, radish, red pepper, dried seaweed, and anchovy, boil for 1 to 2 hours, heat for 2 to 3 hours with a little flame, and then filter using a filter to separate the solution. Chili powder was added to the separated liquid and boiled for 1 to 2 hours to prepare a soy sauce for neutralized bibimbap by adding plum juice. The meat and vegetables were roasted, and the liver was prepared with the soy sauce prepared for the above-mentioned neutralized bibimbap. And vegetables are cooked together with rice to complete the neutralized bibimbap.

본 발명은 중화비빔밥용 간장소스를 별도로 제조하여 그 간장소스를 이용하여 육류와 채소를 볶음시 간을 맞추게 함으로써 종래의 고추장을 대신하여 감칠맛 느끼게 하는 효과가 있다. The present invention has an effect of producing a boiled rice substitute for the conventional kochujang by separately preparing a soy sauce for Chinese bibimbap and using the soy sauce to match the frying time of the meat and the vegetable.

도 1은 본 발명의 실시 예에 따른 중화비빔밥을 제조하는 과정도. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram for producing a Chinese bibimbap according to an embodiment of the present invention; FIG.

이하 본 발명의 바람직한 실시 예를 상세히 설명한다. Hereinafter, preferred embodiments of the present invention will be described in detail.

본 발명은 기존의 중화비빔밥을 개량한 것으로서 특히 일반적으로 비빔밥에 사용되는 고추장 대신에 특별 제조되는 중화비빔밥용 간장소스를 제공하며, 식사 때 몰려드는 손님들의 음식수요를 감당해야하는 중국요리음식점에서 유용하게 활용할 수 있다. The present invention is an improvement of the existing Chinese bibimbap, and in particular, it provides a soy sauce for Chinese bibimbap which is specially manufactured in place of the red pepper paste commonly used for bibimbap, and is useful in a Chinese restaurant that needs to meet the food demand of customers Can be utilized.

본 발명의 도 1에 도시된 바와 같이 먼저 중화비빔밥용 간장소스를 하기와 같은 방법으로 제조한다. As shown in FIG. 1 of the present invention, a soy sauce for neutralized bibimbap is first prepared by the following method.

<중화비빔밥용 간장소스의 제조> <Preparation of soy sauce for Chinese bibimbap>

먼저 간장과 물을 1:1 비율로 솥에 붓고 가열하여 100℃ 이상으로 끓게 되면 간장과 물을 1:1로 섞은 혼합량에 합당한 양으로 엄나무, 오가피, 구기자, 감초, 쥐눈이콩, 생강, 통마늘, 말린 표고버섯, 양파, 파, 무우, 청양고추, 다시마, 멸치를 넣고 1~2시간 정도 계속해서 끓이며, 그 후 약한 불로 2~3시간 정도 더 가열하여 재료들에 함유된 좋은 성분들을 달여낸다. First, pour soy sauce and water into a pot at a ratio of 1: 1 and heat it to boiling above 100 ℃. Then, add 1: 1 mixture of soy sauce and water, Add dried shiitake mushroom, onion, green onion, radish, chili pepper, kelp, and anchovy, boil for 1 ~ 2 hours and then heat for 2 ~ 3 hours with weak fire to calibrate the good ingredients in the ingredients.

본 발명에서 간장은 일반 시중에 파는 간장을 사용할 수 있으며 간장과 물을 1:1 비로 혼합하여 그 혼합된 양이 15∼25ℓ일 때를 기준하면, 엄나무는 성인 함 뼘 길이로 1~3개, 오가피 성인 새끼손가락 길이로 15~25개, 구기자, 감초, 쥐눈이콩, 생강 각각을 성인 한 손으로 1~2 움큼, 통마늘 3~7개, 말린 표고버섯 통으로 10~20개, 양파 통으로 3~6개, 파 1~3개, 무우 1~3개, 청양고추 3~7개, 말린 다시마 1~2개, 멸치 성인 한 손으로 1~3 움큼의 양으로 넣는 것이 적당하다. In the present invention, soy sauce can be used as a soy sauce, which is usually sold in the market. When the soy sauce and water are mixed at a ratio of 1: 1 and the mixed amount is 15 to 25 liters, One to two handfuls of adult hands, 10 to 20 pieces of dried mushrooms, 3 to 6 pieces of dried onion mushrooms, 15 to 25 pieces of gingiva adult fingers, 1 to 2 bunches of ginger, licorice, It is appropriate to put 1 ~ 3 pieces of radish, 1 ~ 3 pieces of radish, 3 ~ 7 pieces of red pepper, 1 ~ 2 pieces of dried kelp, and 1 ~ 3 bunches with one hand anchovy.

상기와 같이 간장과 물을 1:1로 혼합한 액과 각종 재료들을 넣어 끓인 다음에는 여과체를 이용하여 건더기를 걸러 내고 여과된 액을 따로 분리해 낸다. As described above, the mixture of soy sauce and water at a ratio of 1: 1 and various materials are added, and then boiled. Then, the mixture is filtered using a filter, and the filtered liquid is separated.

그리고 그 분리된 액에 고추가루를 넣고 1~2시간 더 끓인 후 매실액을 첨가함으로써 본 발명에서 요구하는 중화 비빔밥용 간장소스가 제조된다. Then, red pepper flour is added to the separated liquid, and the resulting mixture is boiled for 1 to 2 hours, and then added with a plum solution to prepare a soy sauce for neutralized bibimbub required in the present invention.

고추가루는 고추장을 만들 때 사용하는 정도의 고운 고추가루 50~70g이 적당하고, 매실액은 0.3~1ℓ의 양으로 첨가하는 것이 적당하다.
For the red pepper powder, 50 to 70 g of the fine red pepper powder used to make the red pepper paste is suitable, and it is appropriate to add the plum solution in the amount of 0.3 to 1 liter.

<육류 및 채소를 볶기-중화비빔밥용 간장소스로 간 맞추기> <Frying Meat and Vegetables - Matching with Soy Sauce for Chinese Bibimbap>

상기와 같이 중화비빔밥용 간장소스의 제조가 완료되면 이 간장소스를 활용하여 준비된 육류 및 채소를 볶는다. When the preparation of the soy sauce for Chinese bibimbap is completed, the soy sauce sauce is used to fry the prepared meat and vegetables.

상기 육류는 돼지고기, 오징어를 사용하는 것이 바람직하고, 채소는 배추, 양배추, 오이, 양파, 파, 당근, 숙주나물, 표고버섯, 호박, 부추를 사용하는 것이 바람직하다. Preferably, the meat is pork and squid. The vegetables are preferably cabbage, cabbage, cucumber, onion, green onion, carrot, onion, mushroom, amber, and leek.

볶는 순서는 먼저 돼지고기를 볶다가 어느 정도 고기가 익으면 오징어 및 상기 준비된 각종 채소를 넣고 계속 볶는다. 이때 채소는 가늘고 길게 채 썰어 놓은 상태로 볶는 것이 좋으며, 육류도 적당량의 크기로 잘라 볶는 것이 좋다. In order to roast, pork the pork first, and if the meat is ripe to some extent, add the squid and the above prepared vegetables and continue frying. At this time, it is good to roast the vegetables in a sliced and sliced state, and cut the flesh to an appropriate size.

여기서 중요한 사항은 채소 및 육류를 볶는 과정에서 간을 맞춰야 하는데 이때 상기 제조된 중화비빔밥용 간장소스로 간을 맞추게 된다. 그 외에 또 다른 양념을 추가할 수 있는데 그 양념으로는 적당량의 마늘, 참기름, 고추가루, 깨, 설탕이다. 이때도 고추가루는 고추장을 만들 때 사용하는 정도의 고운 고추가루를 사용하는 것이 바람직하다. The important point here is that the liver must be aligned during the roasting process of vegetables and meat. Other spices can be added, such as garlic, sesame oil, chili powder, sesame seeds, and sugar. At this time, the red pepper powder is preferably used as the red pepper powder used to make the red pepper paste.

채소 및 육류를 볶을 때 그 양은 주문량에 맞춰 볶게 되고, 그에 따라 중화비빔밥용 간장소스의 양도 그에 맞게 첨가하여 간을 하게 된다. When vegetables and meat are roasted, the amount is roasted according to the order quantity, and accordingly, the amount of soy sauce for Chinese bibimbap is also added accordingly.

본 발명에서는 채소 및 육류를 볶을 때 수분의 부족으로 인하여 재료들이 탈 수 있는데 이를 방지하기 위해 새롭게 준비된 육수를 부어가면서 볶는다. In the present invention, when the vegetables and meat are roasted, due to lack of water, materials can be ridden. To prevent this, freshly prepared broth is poured and fried.

상기 육수의 제조는 솥에 물을 붓고 가열하여 그 물이 100℃ 이상으로 끓기 시작하면 돼지사골, 엄나무, 파뿌리, 양파, 무우, 말린 다시마를 넣고 1~3시간 정도 끓여 제조한다. The broth is prepared by pouring water into a pot, heating the broth and boiling the broth at a temperature of 100 ° C or higher. The broth is then boiled for about 1 to 3 hours in a mortar, pomegranate, paprika, onion, radish and dried seaweed.

본 발명에서 육수를 제조함에 있어 재료의 양은 물 양을 15∼25ℓ로 기준하면, 돼지사골은 각을 뜬 족발 하나 정도, 엄나무는 성인 함 뼘 길이로 1~3개, 파뿌리 1~3개, 양파(껍질을 까지않은 상태) 1~2개, 무우 1~2개가 적당하다.
In the present invention, when the amount of water is 15 to 25 liters in terms of the amount of water used in the present invention, the pig stalk is about one foot on each side, the stem is about 1 to 3 adult lengths, one to three paprika, (With no bark) 1 ~ 2, 1 ~ 2 radish are suitable.

상기와 같은 과정으로 육류 및 채소의 볶음이 완료되면 밥과 함께 제공하게 되고 최종적으로 그것을 비벼 식용하게 된다. 이때 기호에 따라 계란 후라이를 첨가하여 먹을 수 있다. When the meat and vegetables are roasted in the above-described manner, they are served with rice, and finally, they are eaten. At this time, eggs can be eaten by adding fried eggs.

본 발명의 중화비빔밥은 채소들을 채 썰되 채 선 그 상태로(생으로) 밥과 함께 비벼지는 것이 아니라, 볶는 과정을 거치되 볶는 과정에서 특별히 제조된 중화비빔밥용 간장소스로 간을 맞추게 되는 것이다. The Chinese bibimbap of the present invention is not rubbed together with rice in a state of being picked up with vegetables, but is made into a liver sauce for Chinese bibimbap which is specially prepared in the process of roasting and frying.

따라서 종래에 비빔밥에 주로 사용하던 고추장 및 그외 인공조미료를 쓰지 않고 간을 맞추게 되므로 느끼하지 않고 입안에서 감칠맛이 나게 한다. 그리고 간장소스 제조시 함유된 좋은 성분들로 인해 건강에도 유익하다. Therefore, it does not feel the taste of the liver because it will match the liver without using the traditional hot pepper paste and other artificial seasonings. It is also beneficial to health because of the good ingredients contained in the preparation of soy sauce.

상술한 본 발명의 설명에서는 구체적인 실시 예에 관해 설명하였으나, 여러 가지 변형이 본 발명의 범위에서 벗어나지 않고 실시할 수 있다. 따라서 본 발명의 범위는 설명된 실시 예에 의하여 정할 것이 아니고 특허청구범위 및 그 특허청구범위와 균등한 것에 의해 정해 져야 한다.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments. Therefore, the scope of the present invention should not be limited by the described embodiments, but should be determined by the scope of claims and equivalents thereof.

본 발명은 비빔밥 요리에 이용될 수 있다. The present invention can be used for bibimbap cooking.

Claims (4)

간장과 물을 1:1 비율로 솥에 붓고 가열하여 100℃ 이상으로 끓으면, 엄나무, 오가피, 구기자, 감초, 쥐눈이콩, 생강, 통마늘, 말린 표고버섯, 양파, 파, 무우, 청양고추, 말린 다시마 및 멸치를 넣고 1~2시간 계속해서 끓인 후 약한 불로 2~3시간 더 가열하는 하고, 그 후 여과체를 이용하여 여과시켜 액을 따로 분리하며, 그 분리된 액에 고추가루를 넣고 1~2시간 끓인 후 매실액을 첨가함으로 완성됨을 특징으로 하는 중화 비빔밥용 간장소스.
Pour soy sauce and water into a pot at a ratio of 1: 1 and heat it to boiling above 100 ℃. It is recommended to add boiled rice, eggplant, ginger, licorice, bean ginger, ginger, radish, dried shiitake mushroom, onion, Add the kelp and anchovy and boil for 1 to 2 hours. Heat it for 2 to 3 hours with a little flame. Then, filter it using a filter to separate the liquid separately. Add the red pepper powder to the separated liquid, Boiled for 2 hours, and then added with plum juice.
제1항에 있어서,
간장과 물이 1:1 비율로 혼합된 양이 15∼25ℓ일 때를 기준으로, 엄나무는 성인 함 뼘 길이로 1~3개, 오가피 성인 새끼손가락 길이로 15~25개, 구기자, 감초, 쥐눈이콩, 생강 각각을 성인 한 손으로 1~2 움큼, 통마늘 3~7개, 말린 표고버섯 통으로 10~20개, 양파 통으로 3~6개, 파 1~3개, 무우 1~3개, 청양고추 3~7개, 말린 다시마 1~2개, 멸치 성인 한 손으로 1~3 움큼, 고운 고추가루 50~70ｇ 및 매실액 0.5~1ℓ의 양으로 넣음을 특징으로 하는 중화 비빔밥용 간장소스.
The method according to claim 1,
As for the amount of 1: 1 mixture of soy sauce and water in the amount of 15 ~ 25 liters, it is 1 ~ 3 in length of adult stem, 15 ~ 25 in small finger length, Soybeans and ginger each 1 ~ 2 handfuls with one hand, 3 ~ 7 pieces of garlic, 10 ~ 20 pieces of dried shiitake mushroom, 3 ~ 6 pieces of onion, 1 ~ 3 pieces of radish, 1 ~ 3 pieces of radish, 3 ~ 7 pieces of dried seaweed, 1 ~ 2 pieces of dried seaweed, 1 ~ 3 handful of anchovy, 50 ~ 70g of fine red pepper powder and 0.5 ~ 1 liter of plum juice.
간장과 물을 1:1 비율로 솥에 붓고 가열하여 100℃ 이상으로 끓이되, 혼합된 간장과 물이 끓을 때 그 혼합된 양이 15∼25ℓ일 때를 기준으로, 엄나무는 성인 함 뼘 길이로 1~3개, 오가피 성인 새끼손가락 길이로 15~25개, 구기자, 감초, 쥐눈이콩, 생강 각각을 성인 한 손으로 1~2 움큼, 통마늘 3~7개, 말린 표고버섯 통으로 10~20개, 양파 통으로 3~6개, 파 1~3개, 무우 1~3개, 청양고추 3~7개, 말린 다시마 1~2개, 멸치 성인 한 손으로 1~3 움큼 및 매실액 0.5~1ℓ를 넣고 1~2시간 정도 계속해서 끓인 후 약한 불로 2~3시간 정도 더 가열하고, 그 후 여과체를 이용하여 여과시켜 액을 따로 분리하며, 그 분리된 액에 고운 고추가루 50~70ｇ 넣고 1~2시간 끓인 후 매실액 0.5~1ℓ의 양을 첨가함으로 중화 비빔밥용 간장소스를 제조하는 제1 과정과,
솥에 물을 붓고 가열하여 그 물이 100℃ 이상으로 끓기 시작하면 돼지사골, 엄나무, 파뿌리, 양파, 무우 및 말린 다시마를 넣고 1~3시간 정도 끓여 육수를 제조하는 제2 과정과,
육류와 및 각종 채소를 볶되 상기 제조된 중화비빔밥용 간장소스로 간을 맞추고, 볶음 시 상기 제조된 육수를 첨가하면서 볶는 제3 과정과,
상기 볶음 완료된 육류 및 채소를 밥과 함께 비빔으로 얻어짐을 특징으로 하는 중화 비빔밥의 제조방법.
Pour soy sauce and water into a pot at a ratio of 1: 1 and heat to boiling above 100 ℃. When the mixed soy sauce and water are boiled, the mixed amount is 15 ~ 25ℓ. 1 ~ 3, 1 ~ 2 handfuls of 1 ~ 2 handfuls of ginger, licorice, bean curd, and ginger each with one hand, 10 ~ 20 pieces of dried shiitake mushroom 3 ~ 6 pieces of onion, 1 ~ 3 pieces of radish, 1 ~ 3 pieces of radish, 3 ~ 7 pieces of red pepper, 1 ~ 2 pieces of dried kelp, 1 ~ 3 bunches of anchovy and 0.5 ~ After boiling for 1 to 2 hours, boil it for 2 to 3 hours with a little flour, and then filter it using a filter to separate the liquid separately. Add 50 to 70 g of fine chili powder to the separated liquid, Boiling for 2 hours, adding 0.5-1 L of a plum solution to the soy sauce for neutralizing bibimbap,
The water is poured into a pot and heated to boil at a temperature of 100 ° C or higher, and then boiled for about 1 to 3 hours to prepare broth; pork bamboo, rice, papuri, onion, radish and dried seaweed;
A third step of frying the meat and vegetables and frying the liver with the prepared soy sauce for neutralized bibimbap, adding the broth to the broth while frying,
Wherein the roasted meat and vegetables are obtained by bombarding with rice.
제3항에 있어서,
상기 제3과정에서 육류는 돼지고기, 오징어로 구성하고, 채소는 배추, 양배추, 오이, 양파, 파, 당근, 숙주나물, 표고버섯, 호박, 부추로 구성하되 그 양은 주문량에 맞춰 볶으며, 마늘, 참기름, 고추가루, 깨, 설탕을 더 첨가함을 특징으로 하는 중화 비빔밥의 제조방법. The method of claim 3,
In the third step, the meat is composed of pork and squid, and the vegetables are composed of cabbage, cabbage, cucumber, onion, onion, carrot, onion, mushroom, pumpkin and leek, , Sesame oil, red pepper powder, sesame and sugar.
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KR101539897B1 (en) * 2014-10-30 2015-07-27 이계원 Soy sauce and the manufacture Method
KR101733484B1 (en) * 2014-09-01 2017-05-10 이계원 Soy sauce and the manufacture Method
CN107411035A (en) * 2017-05-16 2017-12-01 马鞍山市晶翔食品有限公司 A kind of high-quality thick chilli sauce

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