KR101549771B1 - The marinade for cooking meat and seafood, and manufacturing method thereof - Google Patents
The marinade for cooking meat and seafood, and manufacturing method thereof Download PDFInfo
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- KR101549771B1 KR101549771B1 KR1020140002727A KR20140002727A KR101549771B1 KR 101549771 B1 KR101549771 B1 KR 101549771B1 KR 1020140002727 A KR1020140002727 A KR 1020140002727A KR 20140002727 A KR20140002727 A KR 20140002727A KR 101549771 B1 KR101549771 B1 KR 101549771B1
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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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Abstract
본 발명은 텁텁하지 않고 맵고 시원한 국물맛을 내고, 육류의 누린내와 생선의 비린내 등과 같은 잡냄새가 없으며, 고추에 의한 붉은 색이 변질됨이 없이 그대로 보존된 상태로 양념이 육류 및 해산물에서 흘러 내림이 없이 잘 스며들고, 육류 및 해산물의 변질을 막으며, 소화 촉진 및 콜레스테롤 저하 등의 기능성을 가진 육류 및 해산물 조리용 양념장 및 그 제조방법에 관한 것으로, 그 제조방법은 말린 건고추 25~32중량%, 베트남 매운 고추 5~8중량%, 양파분말 3~6중량%, 생강분말 2~3중량%, 마늘분말 3~6중량%, 물엿 8~12중량%, 간장 12~16중량%, 미향 2~4중량%, 후추가루 1~3중량%, 강황분말 2~3중량%, 창출가루 2~3중량%, 메주가루 2~4중량%, 참기름 1~2중량%, 정제수 25~32중량%를 준비하는 단계와; 상기 말린 건고추 25~32중량%는 정제수 17~21.4중량%에 30분동안 담그고, 베트남 매운고추 5~8중량%는 정제수 4~5.3중량%에 30분동안 담근 후 함께 3~4회 반복해서 분쇄한 다음, 24시간 동안 자연상태에서 숙성시키는 1차 혼합단계와; 상기 양파분말 3~6중량%, 생강분말 2~3중량%, 마늘분말 3~6중량%, 강황분말 2~3중량%, 메주가루 2~4중량%, 후추가루 1~3중량%를 혼합하는 2차 혼합단계와; 상기 창출가루 2~3중량%를 정제수 4~5.3중량%에 끓여 추출하고, 간장 12~16중량%을 가열 처리한 후 창출 추출물과 간장을 섞은 다음, 식혀둔 간장과 창출 추출물에 상기 미향 2~4중량%와 물엿 8~12중량%, 참기름 1~2중량%을 섞어 혼합하는 3차 혼합단계와; 상기 3차 혼합단계를 거쳐 얻어진 3차 혼합물에, 2차 혼합물을 넣고 골고루 섞어준 뒤, 다시 1차 혼합물을 넣어 교반 작업을 하는 교반단계;로 이루어진 것이다.The present invention provides a spicy, cool soup flavor without being stiff, and it has no odor such as meaty fish and fishy fishy smell, and the red color due to red pepper is preserved without being altered, and the seasoning is drained from meat and seafood The present invention relates to a sauce for cooking meats and seafood having functionalities such as promoting digestion and lowering cholesterol and a method for producing the sauce, 5 to 8% by weight of spicy hot pepper, 3 to 6% by weight of onion powder, 2 to 3% by weight of ginger powder, 3 to 6% by weight of garlic powder, 8 to 12% by weight of starch syrup, 12 to 16% 2 to 4% by weight of pepper powder, 2 to 3% by weight of a sulfurized powder, 2 to 3% by weight of a powder produced, 2 to 4% by weight of meju powder, 1 to 2% by weight of sesame oil, 25 to 32% %; 25 to 32% by weight of the dried red pepper was immersed in 17 to 21.4% by weight of purified water for 30 minutes, 5 to 8% by weight of spicy red pepper of Vietnam was immersed in 4 to 5.3% by weight of purified water for 30 minutes, A primary mixing step of grinding and aging in a natural state for 24 hours; 3 to 6 wt% of onion powder, 2 to 3 wt% of ginger powder, 3 to 6 wt% of garlic powder, 2 to 3 wt% of caustic powder, 2 to 4 wt% of meju powder and 1 to 3 wt% of pepper powder were mixed ; 2 to 3% by weight of the resulting powder is boiled to 4 to 5.3% by weight of purified water, heat-treated 12 to 16% by weight of soy sauce, and then the resulting extract is mixed with soy sauce. Then, 4 wt%, 8 to 12 wt% of starch syrup, and 1 to 2 wt% of sesame oil; And a stirring step in which the secondary mixture is added to the tertiary mixture obtained through the tertiary mixing step, the mixture is evenly mixed, and then the primary mixture is added to the stirring mixture.
Description
본 발명은 육류 및 해산물 조리용 양념장 및 그 제조방법에 관한 것으로, 보다 상세하게는 텁텁하지 않고 맵고 시원한 국물맛을 내고, 육류의 누린내와 생선의 비린내 등과 같은 잡냄새가 없으며, 고추에 의한 붉은 색이 변질됨이 없이 그대로 보존된 상태로 양념이 육류 및 해산물에서 흘러 내림이 없이 잘 스며들고, 육류 및 해산물의 변질을 막으며, 소화 촉진 및 콜레스테롤 저하 등의 기능성을 가진 육류 및 해산물 조리용 양념장 및 그 제조방법에 관한 것이다.
The present invention relates to a sauce for cooking meat and seafood and a method for producing the sauce. More particularly, the present invention relates to a seasoning sauce for meat and seafood, and more particularly to a spice sauce for cooking meat and seafood, Is preserved as it is without being altered. It is used as a sauce for cooking meat and seafood, which has a function of preventing the spice from leaking out from meat and seafood without any spillage, preventing the deterioration of meat and seafood, and promoting digestion and lowering cholesterol. And a manufacturing method thereof.
일반적으로 날씨가 추워지면 매운탕이나 국물요리 또는 볶음요리 찜요리 등을 많이 하게 되는데, 이때 밑 양념으로 통상 양념다대기 다진양념이라고 부르는 양념장이 사용된다. 양념장은 여러가지 재료를 섞어 만든 혼합장으로서, 기본적으로 고추장과 고추가루가 들어가고, 여기에 진간장과 설탕, 마늘, 참기름, 깨소금을 혼합하여 만든다. 경우에 따라서는 새우젓이나 후추가루, 양파, 매실 등을 더 첨가하기도 한다. 우선, 고추가루만 사용하는 경우에는 밀가루와 같은 전분과 섞어 진간장과 설탕, 마늘, 참기름, 깨소금 등과 같은 부재료를 섞어 만들고, 고추가루와 고추장을 함께 사용하는 경우에는 1:1의 비율로 넣어준 뒤, 부재료를 섞어서 만든다.Generally, when the weather gets cold, it is often used as a spicy hotpot, broth dish, or stir-fried steamed dish. At this time, a sauce called "chopped seasoning" is usually used. The sauce is a mixture of various ingredients, basically containing red pepper paste and red pepper powder, mixed with soy sauce, sugar, garlic, sesame oil and sesame seeds. In some cases, shrimp, black pepper, onion, plum, etc. may be added. First, if you only use red pepper powder, mix it with starch such as wheat flour and mix it with other ingredients such as soy sauce, sugar, garlic, sesame oil, sesame oil, etc. If you use red pepper powder with kochujang, , And a mix of sub-materials.
그러나, 이러한 종래의 양념장은 밀가루와 같은 전분을 고추가루와 섞어 사용하므로 국물맛이 맵고 텁텁하고, 인공색소의 사용으로 고추 고유의 붉은 색이 보존되지 못하고 변질되며, 육류의 누린내와 생선의 비린내와 같은 잡냄새를 완전히 없애지 못하고, 양념이 육류 및 해산물에서 표면을 따라 흘러내려가 잘 스며들지 않아 양념맛이 떨어지며, 몸에 이로운 자양 기능이 부족한 문제점이 있었다.
However, such conventional seasoning sauce mixes starch such as wheat with red pepper powder, which makes the broth taste spicy and tough, and the red color of the red pepper can not be preserved due to the use of artificial coloring, and the taste of meat, The same odor can not be completely eliminated and the seasoning does not penetrate smoothly down the surface of the meat and seafood so that the flavor of the spice falls,
이에 본 발명은 상기한 바와 같은 종래의 제반 문제점을 해소하기 위해 창안된 것으로서, 그 목적은 텁텁하지 않고 맵고 시원한 국물맛을 내고, 육류의 누린내와 생선의 비린내 등과 같은 잡냄새가 없으며, 고추에 의한 붉은 색이 변질됨이 없이 그대로 보존된 상태로 양념이 육류 및 해산물에서 흘러 내림이 없이 잘 스며들고, 육류 및 해산물의 변질을 막으며, 소화 촉진 및 콜레스테롤 저하 등의 기능성을 가진 육류 및 해산물 조리용 양념장 및 그 제조방법을 제공함에 있다.
Accordingly, the present invention was conceived to overcome the above-described problems of the prior art, and its object is to provide a spicy, cool broth flavor without the need for a rough, smell like a meat grilled fish or fishy fishy smell, Preserved without any change in red color, the sauce is well absorbed without falling down from meat and seafood, prevents the deterioration of meat and seafood, and serves meat and seafood with functionalities such as digestion promotion and cholesterol lowering And a method of manufacturing the same.
이러한 본 발명의 목적을 달성하기 위한 본 발명에 의한 육류 및 해산물 조리용 양념장의 제조방법은, 말린 건고추 25~32중량%, 베트남 매운 고추 5~8중량%, 양파분말 3~6중량%, 생강분말 2~3중량%, 마늘분말 3~6중량%, 물엿 8~12중량%, 간장 12~16중량%, 미향 2~4중량%, 후추가루 1~3중량%, 강황분말 2~3중량%, 창출가루 2~3중량%, 메주가루 2~4중량%, 참기름 1~2중량%, 정제수 25~32중량%를 준비하는 단계와; 상기 말린 건고추 25~32중량%는 정제수 17~21.4중량%에 30분동안 담그고, 베트남 매운고추 5~8중량%는 정제수 4~5.3중량%에 30분동안 담근 후 함께 3~4회 반복해서 분쇄한 다음, 24시간 동안 자연상태에서 숙성시키는 1차 혼합단계와; 상기 양파분말 3~6중량%, 생강분말 2~3중량%, 마늘분말 3~6중량%, 강황분말 2~3중량%, 메주가루 2~4중량%, 후추가루 1~3중량%를 혼합하는 2차 혼합단계와; 상기 창출가루 2~3중량%를 정제수 4~5.3중량%에 끓여 추출하고, 간장 12~16중량%을 가열 처리한 후 창출 추출물과 간장을 섞은 다음, 식혀둔 간장과 창출 추출물에 상기 미향 2~4중량%와 물엿 8~12중량%, 참기름 1~2중량%을 섞어 혼합하는 3차 혼합단계와; 상기 3차 혼합단계를 거쳐 얻어진 3차 혼합물에, 2차 혼합물을 넣고 골고루 섞어준 뒤, 다시 1차 혼합물을 넣어 교반 작업을 하는 교반단계;로 이루어진 것을 특징으로 하고, 상기의 방법에 의해서 육류 및 해산물 조리용 양념장이 제조된 것을 특징으로 한다.
To achieve these and other advantages and in accordance with the purpose of the present invention, as embodied and broadly described herein, there is provided a method of preparing a sauce for cooking meat and seafood, comprising the steps of: 25-32 wt% of dried chili pepper; 5-8 wt% 2 to 3 wt% of ginger powder, 3 to 6 wt% of garlic powder, 8 to 12 wt% of starch syrup, 12 to 16 wt% of soy sauce, 2 to 4 wt% of alfalfa, 1 to 3 wt% of pepper powder, Preparing 2 to 3% by weight of the resulting powder, 2 to 4% by weight of meju powder, 1 to 2% by weight of sesame oil, and 25 to 32% by weight of purified water; 25 to 32% by weight of the dried red pepper was immersed in 17 to 21.4% by weight of purified water for 30 minutes, 5 to 8% by weight of spicy red pepper of Vietnam was immersed in 4 to 5.3% by weight of purified water for 30 minutes, A primary mixing step of grinding and aging in a natural state for 24 hours; 3 to 6 wt% of onion powder, 2 to 3 wt% of ginger powder, 3 to 6 wt% of garlic powder, 2 to 3 wt% of caustic powder, 2 to 4 wt% of meju powder and 1 to 3 wt% of pepper powder were mixed ; 2 to 3% by weight of the resulting powder is boiled to 4 to 5.3% by weight of purified water, heat-treated 12 to 16% by weight of soy sauce, and then the resulting extract is mixed with soy sauce. Then, 4 wt%, 8 to 12 wt% of starch syrup, and 1 to 2 wt% of sesame oil; And a stirring step of adding a secondary mixture to the tertiary mixture obtained through the tertiary mixing step and mixing the mixture evenly, and further stirring the mixture by adding the primary mixture. According to the above method, And a seasoning sauce for seafood cooking is manufactured.
상술한 바와 같이 본 발명은 밀가루와 같은 전분의 사용없이 말린 건고추와 베트남 매운고추를 정제수에 담가 수분을 충분히 흡수할 수 있게 한 후 분쇄하고 숙성과정을 거쳐 겔 상태로 혼합하여 사용함으로써 고추의 붉은 색을 변질없이 그대로 보존할 수 있을 뿐만 아니라 전분에 의한 텁텁함을 제거할 수 있고, 양념이 육류나 해산물에서 표면을 따라 흘러 내려감이 없이 잘 스며들어 양념맛을 한층 높일 수 있는 효과가 있다.As described above, according to the present invention, dried starchy pepper and Vietnamese hot chili pepper are immersed in purified water without using starch such as wheat flour, so that they can sufficiently absorb water, and then they are pulverized and aged and mixed in a gel state. It is possible to preserve the color without deterioration and to remove stubbornness caused by starch, and it is possible to increase the flavor of the spice by further allowing the spice to penetrate smoothly without falling down along the surface in meat or seafood.
또한, 본 발명은 상기한 고추 양념과 함께 생강, 마늘, 양파, 강황, 메주, 후추를 분말상태로 하여 서로 골고루 섞어 혼합함으로써 유통기한을 늘리고, 맵고 시원한 국물맛을 낼 수 있을 뿐만 아니라 육류의 누린내와 생선의 비린내 등과 같은 잡냄새를 제거하여 육류 및 해산물 본래의 맛을 그대로 살려주어 음식맛을 한층 더 좋게 하는 효과를 갖게 된다.In addition, the present invention provides a method of increasing the shelf life by mixing ginger, garlic, onion, turmeric, meju, and pepper powder together with the above-described pepper seasoning and mixing them evenly with each other to provide a spicy and cool broth flavor, And the smell of fish such as fishy smell is removed, so that the original taste of meat and seafood can be maintained as it is and the food taste is further improved.
또한, 본 발명은 생강, 마늘, 양파가 갖는 자양 기능과 함께 강황과 메주가 갖는 비만 및 당뇨와 같은 성인병 예방과 함암작용 및 통증완화, 콜레스테롤 저하, 혈액순환 촉진 등의 자양 기능과 함께 창출이 갖는 건위작용, 즉 육류의 소화를 돕는 기능으로 건강을 한층 더 증진시킬 수 있는 이점도 있다.
The present invention also relates to a method for preventing and treating obesity and diabetes mellitus such as obesity and diabetes mellitus, as well as a nourishing function of ginger, garlic, and onion, together with natural functions such as pain relief, cholesterol lowering and blood circulation promotion, It also has the advantage of being able to further improve health by its function of helping digestion of the meat.
이하, 본 발명에 의한 해물 및 육류 조리용 양념소스의 제조방법을 상세히 설명하기로 한다.Hereinafter, a method for producing a seasoning sauce for seafood and meat cooking according to the present invention will be described in detail.
(재료 준비단계)(Material preparation step)
말린 건고추 25~32중량%, 베트남 매운 고추 5~8중량%, 양파분말 3~6중량%, 생강분말 2~3중량%, 마늘분말 3~6중량%, 물엿 8~12중량%, 간장 12~16중량%, 미향 2~4중량%, 후추가루 1~3중량%, 강황분말 2~3중량%, 창출가루 2~3중량%, 메주가루 2~4중량%, 참기름 1~2중량%, 정제수 25~32중량%를 준비하는 단계와;
Dried garlic powder, 3 ~ 6 wt% of garlic powder, 8 ~ 12 wt% of starch syrup, 2 ~ 3 wt% of ginger powder, 5 ~ 8 wt% of hot pepper, 5 ~ 8 wt% of hot pepper of Vietnam, 3-6 wt% 2 to 3% by weight of the powdered powder, 2 to 3% by weight of the resulting powder, 2 to 4% by weight of meju powder, 1 to 2% by weight of sesame oil, 2 to 4% %, Purified water 25 to 32% by weight;
(1차 혼합단계)(Primary mixing step)
이 단계는 말린 건고추와 베트남 매운 고추를 수분이 없는 건조된 가루 형태로 준비하지 않고, 액체도 고체도 아닌 중간상태의 걸쭉한 겔(Gel) 상태로 만드는 것으로서, 상기 말린 건고추 25~32중량%를 정제수 17~21.4%에 30분 동안 담궈 넣고, 베트남 매운 고추 5~8중량%를 정제수 4~5.3중량%에 30분 동안 담궈 넣어 수분을 흡수하게 한 후, 3~4회 분쇄 과정을 거친다.This step is to prepare the dried red pepper and the Vietnamese hot pepper in the form of a dry gel-free powder, and to make the liquid and the medium a thick gel state which is neither solid nor solid, Is dipped in 17 to 21.4% of purified water for 30 minutes, 5 to 8% by weight of spicy red pepper of Vietnam is dipped in 4 to 5.3% by weight of purified water for 30 minutes to absorb moisture, and then pulverized 3 to 4 times.
그런 다음 24시간 동안 자연 숙성시키게 되면, 분쇄된 고추의 입자가 수분을 완전히 흡수하여 수분을 머금은 상태의 점도성 물질로 되면서 고추 입자들 간의 응집력이 생긴 1차 혼합물을 만들 수 있게 된다.Then, when natural aging is performed for 24 hours, the particles of the ground red pepper completely absorb moisture to become a viscous material having moisture, so that a primary mixture having a cohesive force between the red pepper particles can be made.
이렇게 하면 양념의 흡착력, 즉 양념이 육류 또는 해물류의 표면으로부터 흘러 내려가지 않고 표면에 달라 붙는 흡착력이 높아져 양념이 보다 깊이 스며들어 육류 및 해물의 양념맛을 더 높일 수 있고, 색 보존 능력이 생겨 색의 변질없이 적색 그대로를 유지할 수 있게 되는 것이며, 밀가루와 같은 전분을 섞지 않기 때문에 전분으로 인한 텁텁한 맛이 없이 보다 시원한 국물 맛을 낼 수 있다.
In this case, the adsorption power of the seasoning, that is, the seasoning does not flow down from the surface of the meat or the seaweed, and the adsorption force of the seasoning sticks to the surface is increased so that the seasoning becomes more deeply so that the seasoning taste of meat and seafood can be further increased, It is possible to maintain the red color without deterioration of the starch, and since it does not mix the starch such as wheat flour, it can produce a cooler broth flavor without the strong taste due to the starch.
(2차 혼합단계)(Secondary mixing step)
이 단계는 상기 양파분말 3~6중량%, 생강분말 2~3중량%, 마늘분말 3~6중량%, 강황분말 2~3중량%, 메주가루 2~4중량%, 후추가루 1~3중량%를 교반기 또는 믹싱볼에 넣어 골고루 혼합하여 2차 혼합물을 만드는 것으로서, 마늘분말과 양파분말 및 생강분말, 후추가루는 육류의 누린내와 생선의 비린내를 제거하고 살균작용을 한다.
In this step, 3 to 6 wt% of onion powder, 2 to 3 wt% of ginger powder, 3 to 6 wt% of garlic powder, 2 to 3 wt% of caustic powder, 2 to 4 wt% of meju powder, 1 to 3 wt of pepper powder % In a mixing bowl or a mixing bowl to make a secondary mixture. Garlic powder, onion powder, ginger powder, and pepper powder remove meat from fish noodles and fish flesh and sterilize.
강황은 커리의 주원료로서, 커큐민이라는 성분을 함유하고 있어 치매 예방과 치매증상 개선에 탁월하다. 커큐민은 천연 황산화제 성분으로 치매가 발생하는 근본원인을 차단시켜주는 기능을 갖고 있어 치매의 예방과 이와 관련된 각종 뇌질환 등에 상당한 도움을 준다. 그리고, 강황에 들어있는 투메론성분과 크루크맨성분이 커큐민과 더불어 항암작용에 도움을 주는 것으로 알려져 있고, 투메론이라는 성분은 살균과 항균작용을 하기 때문에 항암에 대한 강황가루 효능을 더욱 배가시킨다고 한다.
Curcumin is the main ingredient of curry and contains curcumin, which is excellent for preventing dementia and improving symptoms of dementia. Curcumin is a natural antioxidant that blocks the root cause of dementia and helps prevent dementia and related brain diseases. In addition, turmeric and krukman components in turmeric are known to help with the anticancer effects of curcumin, while turmeric is sterilized and antimicrobially actuated, which further enhances the effect of turmeric powder on anti-cancer .
또한, 크루크맨 성분은 혈압을 조절하고 혈관계 질환을 치료하는데 매우 탁월하다고 알려져 있고, 진통을 멎게 하며, 염증을 가라앉히는데 도움이 된다고 알려져 있다. 특히, 육류 및 생선의 잡냄새를 없애 맛을 살려줄 뿐만 아니라 음식 재료를 냉동시킬 때 강황을 첨가해주면 재해동하여 다시 사용할 때에도 변질을 막아준다. 그리고, 메주가루는 대두에 함유된 지방산에 의해 혈관벽에 부착되는 콜레스테롤의 농도를 저하시키는 작용과 함께 양념이 서로 혼합이 잘되게 도와주는 역할을 한다.
In addition, the Krunkman component is known to be excellent in regulating blood pressure and treating vascular disease, and is known to stop analgesia and help relieve inflammation. Especially, it not only saves the smell of meat and fish but saves the taste. It also helps to prevent the deterioration even when it is reused by adding turmeric to freeze the food ingredients. And, Meju flour plays a role of helping the mixing of the spices together with the action of lowering the concentration of cholesterol attached to the blood vessel wall by the fatty acid contained in the soybean.
(3차 혼합단계)(Tertiary mixing step)
이 단계는 창출 추출물에 간장을 혼합한 후, 다시 창출 추출물과 간장의 혼합물에 미향과 물엿 및 참기름을 섞어 3차 혼합물을 만드는 것으로서, 창출 추출물은 창출가루 2~3중량%에 정제수 4~5.3%를 넣고 끓여 창출 고유의 향과 맛, 성분을 살리게 된다.
In this step, the resulting extract is mixed with 2 ~ 3 wt% of purified powder and 4 ~ 5.3 wt% of purified water, And boil to create the unique fragrance, flavor, and ingredient.
창출은 삽주의 뿌리 열매로 삽주는 우리나라 각처의 산지에서 햇볕이 잘드는데서 잘 자라는데 한방에서는 위장을 튼튼하게 하고 비만을 방지한다고 알려져 있다. 창출의 성분으로는 정유를 함유하고 있으며 아트락틸롤, 비타민 A, 비타민 D 등으로 구성되어 있어 한방에서는 위장과 비장을 튼튼하게 하고, 신장을 따뜻하게 하며, 피로와 갈증을 없애고 땀과 소변이 잘 나오게 하며, 몸속의 독과 통증을 없애는 효능이 있는 것으로서, 육류의 소화 흡수를 돕는다.
It is known that the seedlings grow in the sunny places in the mountains of each place in Korea, and the stomach is strengthened and the obesity is prevented. It is made up of artactylol, vitamin A and vitamin D. It makes the stomach and spleen strong, warms the kidneys, eliminates fatigue and thirst, and makes sweat and urine come out well. It has the effect of eliminating toxins and pain in the body, and helps digestion and absorption of meat.
이렇게 얻어진 창출 추출물에 다시 가열처리된 간장 12~16중량를 혼합하게 되는데, 간장을 가열처리하지 않고 그대로 사용하면 짜면서 쓴 맛이 나는 반면에, 가열처리를 하는 경우에는 쓴 맛이 없어지고 별도의 조미료없이도 감칠맛을 내게 된다. 그런 다음, 식혀둔 간장과 창출 추출물에 다시 미향 2~4중량%, 물엿 8~12중량%, 참기름 1~2중량%를 섞어 3차 혼합물을 되는 것으로서, 미향은 조리용 술로써 육질을 부드럽게 하고, 물엿으로 감미료로써 단맛을 내며, 참기름은 고소한 맛을 낸다.
The resulting extract is mixed with 12 to 16 parts by weight of the heat-treated soy sauce. When the soy sauce is used as it is without heat treatment, it tastes bitter, while when it is subjected to heat treatment, the bitter taste disappears and no seasoning It gives a rich flavor. Then, a mixture of 2 to 4% by weight of the oyster, 8 to 12% by weight of the syrup, and 1 to 2% by weight of the sesame oil is added to the cooled soy sauce and the resulting extract to soften the flesh with a cooking skill , Starch syrup as a sweetener, sesame oil gives a sweet taste.
(교반단계)(Stirring step)
이 단계는 1차 혼합단계와 2차 혼합단계 및 3차 혼합단계를 거쳐 얻어진 각각의 1차 혼합물과 2차 혼합물 및 3차 혼합물을 서로 골고루 섞어 본 발명에 의한 육류 및 해물 조리용 양념장을 완성하는 것으로서, 먼저 3차 혼합물에 2차 혼합물을 넣고 골고루 섞어준 뒤, 다시 1차 혼합물을 넣어 교반 작업을 한 후 고점도 양념장을 완성할 수 있게 되는 것이다.
In this step, the primary mixture, the secondary mixture and the tertiary mixture obtained through the primary mixing step, the secondary mixing step and the tertiary mixing step are evenly mixed with each other to complete the sauce for cooking meat and seafood according to the present invention First, the secondary mixture is firstly added to the tertiary mixture, and then the primary mixture is added to the mixture to stir the mixture. Thus, a high viscosity sauce can be completed.
이같이 본 발명은 밀가루와 같은 전분의 사용없이 말린 건고추와 베트남 매운고추를 정제수에 담가 수분을 충분히 흡수할 수 있게 한 후 분쇄하고 숙성과정을 거쳐 겔 상태로 혼합하여 사용함으로써 고추의 붉은 색을 변질없이 그대로 보존할 수 있을 뿐만 아니라 전분에 의한 텁텁함을 제거할 수 있고, 양념이 육류나 해산물에서 표면을 따라 흘러 내려감이 없이 잘 스며들어 양념맛을 한층 높일 수 있게 된다.Thus, the present invention is to provide a method for preparing a dried red pepper, which is capable of sufficiently absorbing moisture by immersing dried and red hot peppers and Vietnamese hot peppers in purified water, without using starch such as wheat flour, It can be preserved as it is, and it is possible to remove stubbornness caused by starch, and the seasoning can be added to the meat and seafood without spilling down along the surface, thereby enhancing the flavor of the seasoning.
또한, 상기한 고추 양념과 함께 생강, 마늘, 양파, 강황, 메주, 후추를 분말상태로 하여 서로 골고루 섞어 혼합함으로써 맵고 시원한 국물맛을 낼 수 있을 뿐만 아니라 육류의 누린내와 생선의 비린내 등과 같은 잡냄새를 제거하여 육류 및 해산물 본래의 맛을 그대로 살려주어 음식맛을 한층 더 좋게 한다.In addition, in addition to the above-mentioned pepper seasoning, ginger, garlic, onion, turmeric, meju and pepper are mixed and mixed evenly with each other to produce a spicy and cool broth flavor. In addition, the flavor of meat, fish, To make the original taste of meat and seafood intact and to make food taste even better.
그리고, 생강, 마늘, 양파가 갖는 자양 기능과 함께 강황과 메주가 갖는 비만 및 당뇨와 같은 성인병 예방과 함암작용 및 통증완화, 콜레스테롤 저하, 혈액순환 촉진 등의 자양 기능과 함께 창출이 갖는 건위작용, 즉 육류의 소화를 돕는 기능으로 건강을 한층 더 증진시킬 수 있게 되는 것이다.
In addition to the nourishing function of ginger, garlic, and onion, it has a function of prevention of geriatric diseases such as obesity and diabetes in turmeric and meju, and a nourishing function of nourishing functions such as pain relief, cholesterol lowering, In other words, the function of helping the digestion of meat can further improve health.
이상에서 본 발명에 의한 육류 및 해물 조리용 양념장 및 그 제조방법을 구체적으로 설명하였으나, 이는 본 발명의 가장 바람직한 실시양태를 기재한 것일 뿐, 본 발명이 이에 한정되는 것은 아니며, 첨부된 특허청구범위에 의해서 그 범위가 결정되어지고 한정되어진다. 또한, 이 기술분야에서 통상의 지식을 가진 자라면 누구나 본 발명의 명세서의 기재내용에 의한 다양한 변형 및 모방을 행할 수 있을 것이나, 이 역시 본 발명의 범위를 벗어난 것이 아님은 명백하다고 할 것이다.
While the present invention has been particularly shown and described with reference to the preferred embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, The range is determined and limited. It will be apparent to those skilled in the art that various changes and modifications can be made by those skilled in the art without departing from the scope of the present invention.
Claims (2)
상기 말린 건고추 25~32중량%는 정제수 17~21.4중량%에 30분동안 담그고, 베트남 매운고추 5~8중량%는 정제수 4~5.3중량%에 30분동안 담근 후 함께 3~4회 반복해서 분쇄한 다음, 24시간 동안 자연상태에서 숙성시키는 1차 혼합단계와;
상기 양파분말 3~6중량%, 생강분말 2~3중량%, 마늘분말 3~6중량%, 강황분말 2~3중량%, 메주가루 2~4중량%, 후추가루 1~3중량%를 혼합하는 2차 혼합단계와;
상기 창출가루 2~3중량%를 정제수 4~5.3중량%에 끓여 추출하고, 간장 12~16중량%을 가열 처리한 후 창출 추출물과 간장을 섞은 다음, 식혀둔 간장과 창출 추출물에 상기 미향 2~4중량%와 물엿 8~12중량%, 참기름 1~2중량%을 섞어 혼합하는 3차 혼합단계와;
상기 3차 혼합단계를 거쳐 얻어진 3차 혼합물에, 2차 혼합물을 넣고 골고루 섞어준 뒤, 다시 1차 혼합물을 넣어 교반 작업을 하는 교반단계;
로 이루어진 것을 특징으로 한 육류 및 해산물 조리용 양념장의 제조방법.
Dried garlic powder, 3 ~ 6 wt% of garlic powder, 8 ~ 12 wt% of starch syrup, 2 ~ 3 wt% of ginger powder, 5 ~ 8 wt% of hot pepper, 5 ~ 8 wt% of hot pepper of Vietnam, 3-6 wt% 2 to 3% by weight of the powdered powder, 2 to 3% by weight of the resulting powder, 2 to 4% by weight of meju powder, 1 to 2% by weight of sesame oil, 2 to 4% %, Purified water 25 to 32% by weight;
25 to 32% by weight of the dried red pepper was immersed in 17 to 21.4% by weight of purified water for 30 minutes, 5 to 8% by weight of spicy red pepper of Vietnam was immersed in 4 to 5.3% by weight of purified water for 30 minutes, A primary mixing step of grinding and aging in a natural state for 24 hours;
3 to 6 wt% of onion powder, 2 to 3 wt% of ginger powder, 3 to 6 wt% of garlic powder, 2 to 3 wt% of caustic powder, 2 to 4 wt% of meju powder and 1 to 3 wt% of pepper powder were mixed ;
2 to 3% by weight of the resulting powder is boiled to 4 to 5.3% by weight of purified water, heat-treated 12 to 16% by weight of soy sauce, and then the resulting extract is mixed with soy sauce. Then, 4 wt%, 8 to 12 wt% of starch syrup, and 1 to 2 wt% of sesame oil;
An agitation step in which a secondary mixture is added to a tertiary mixture obtained through the tertiary mixing step, the mixture is evenly mixed, and then a primary mixture is added to perform stirring;
Wherein the method comprises the steps of: preparing a sauce for cooking meat and seafood;
A sauce for cooking meat and seafood, which is produced by the method of claim 1.
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| KR100660037B1 (en) | 2005-06-22 | 2006-12-20 | 박복순 | The manufacturing method of spice for the pork pig ribs and the pork pig ribs thereby |
| KR100883639B1 (en) | 2007-04-05 | 2009-02-18 | 장찬홍 | Production Method of Spicy Sauce for Chopped Roast Chicken and Chicken Soup, and Cooking Method Using This |
| KR101332002B1 (en) | 2011-11-04 | 2013-11-25 | 최종만 | Method for manufacturing pickled egg and safflower bulgogi sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220162950A (en) | 2021-06-02 | 2022-12-09 | 박지혜 | Method for cooking porkrib |
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| KR20150083220A (en) | 2015-07-17 |
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