KR102300708B1 - Composition of redpepper paste bulgogi sauce and manufacturing method of the same, and manufacturing method the marinated meat by the same - Google Patents

Abstract

The present invention relates to a red pepper paste bulgogi sauce, a method for manufacturing the same, and a method for manufacturing marinated meat using the same. The red pepper paste bulgogi sauce contains red pepper paste 12 to 13 wt%, mixed sugar 33 to 34 wt%, soy sauce 12 to 13 wt%, corn oil 4 to 5 wt%, chopped spices 10 to 11 wt%, rib soup base 1 to 2 wt%, liquid seasoning 5 to 6 wt%, dry mixed seasoning 4 to 5 wt%, refined salt 0.2 to 0.4 wt%, paprika pigment 2 to 3 wt%, regular or prepared chilli powder 1 to 2.5 wt%, and purified water 11 to 12 wt%. The sauce manufacturing method includes: a step of manufacturing a primary mixed sauce by manufacturing chopped spices, mixed sugar, and liquid seasoning and then performing mixing with red pepper paste and purified water; and a step of manufacturing a secondary mixed sauce by manufacturing prepared chilli powder and mixing soy sauce, corn oil, rib soup base, dry mixed seasoning, refined salt, and paprika pigment.

Description

Gochujang bulgogi sauce and its manufacturing method, and seasoned meat manufacturing method using the same

The present invention relates to a meat seasoning sauce, a method for producing the same, and a method for producing seasoned meat using the same, and more specifically, to a bulgogi recipe in which meat such as beef, pork, chicken, duck, etc. In the present invention, a sauce based on gochujang and a method for producing the same, and a method for producing seasoned meat using the same are provided for marinating meat first and to further increase the taste.

In general, bulgogi, the representative food of Korea, is made by roasting or frying various meats such as beef, pork, chicken, and duck.

Popularly, in Korea, general bulgogi is divided into sweet and salty bulgogi based on soy sauce and spicy and savory bulgogi based on gochujang.

In the market, seasoning sauces used for meat have been developed and are on the market to make various bulgogi.

These bulgogi seasoning sauces are made by mixing seasoning ingredients such as garlic, ginger, sesame salt, green onion, sesame oil, perilla oil, and sugar with soy sauce for bulgogi. is used to pay

In the case of pork, chicken, and duck bulgogi, most prefer a seasoning based on gochujang rather than soy sauce. After the seasoning is evenly distributed, it is grilled over charcoal and eaten.

In order to specially improve the taste and function of seasoning in Bulgogi seasoning, in recent years, extracts of herbal herbal ingredients, which are good for health, are extracted and added to the seasoning. are doing

However, herbal medicines or extracts added to seasoning sauces to improve functionality for health have a problem in that actually cooked bulgogi is cut with medicinal ingredients that interfere with the flavor and aroma of traditional bulgogi, which reduces the preference. , Even when marinated or marinated meats are grilled over charcoal, there is a problem in that the seasoning and meat are burned on the fire, creating a unique smell and taste.

In particular, in the case of Gochujang Bulgogi, the seasonings come in contact with the fire first, and the moisture evaporates faster from the seasonings that touch the fire, so the seasoning and meat burn on the fire while the meat is grilling. There is a problem that it is very cumbersome for people, and in order to sell a lot of meat in restaurants, a large number of fire plates have to be prepared, and there is a problem that a lot of manpower and cost are consumed because a large number of fire plates have to be replaced every time a customer requests it.

In addition, in restaurants, etc., since they have to wash the fire plates for the next business day after business is over, a large number of fire plates have to be cleaned. There was also the problem of taking.

Therefore, because of these inconveniences, there is a tendency to buy gochujang bulgogi at a professional restaurant rather than making it yourself at home. Attempts and efforts to manufacture and eat have continued.

In order to solve this problem, it is an object of the present invention to provide a gochujang bulgogi sauce for meat that can be easily used by food processing companies to easily cook and eat at home or to market gochujang bulgogi as a convenience store menu and a method for producing the same. .

Another object of the present invention is to provide a method for manufacturing processed marinated meat seasoned with Gochujang Bulgogi sauce so that the finished Bulgogi can be eaten simply by grilling or cooking it at home or outdoors.

Gochujang bulgogi sauce according to an embodiment of the present invention consists of red pepper paste, mixed sugar, soy sauce, corn oil, minced spices, galbitang base, liquid seasoning, dry mixed seasoning, refined salt, paprika pigment, general or prepared red pepper powder, and purified water. do.

The composition of specific gochujang bulgogi sauce is 12-13% by weight of red pepper paste, 33-34% by weight per mixture, 12-13% by weight of soy sauce, 4-5% by weight of corn oil, 10-11% by weight of minced spices, 1-2% by weight of galbi-tang base. wt%, liquid seasoning 5-6 wt%, dry mixed seasoning 4-5 wt%, refined salt 0.2-0.4 wt%, paprika color 2-3 wt%, general or prepared red pepper powder 1-2.5 wt%, and purified water 11- 12% by weight.

Here, the mixed sugar includes high fructose, other fructose, and refined white sugar, and may be mixed in a weight ratio of 1.2 to 1.7:1:1, but is not necessarily limited thereto.

In addition, in an embodiment of the present invention, the minced aromatic vegetables may be minced vegetables having a unique flavor, such as onions, garlic, coriander, ginger, sagebrush, and cheongyang pepper. Preferably, minced onion, minced garlic, and minced ginger may be mixed in a weight ratio of 6-8:1.5-2.5:0.5-1.5.

In an embodiment of the present invention, the galbitang base may be extracted from beef broth boiled to produce galbitang flavor, and mutton flavor paste may be used in one embodiment, but is not necessarily limited thereto. As an embodiment, beef broth extract, starch syrup, refined salt, soy sauce, sugar, seaweed concentrate, sodium L-glutamate, modified starch, disodium succinate, 5'-sodium inosinate, 5'-ribonucleotide disodium, A mixed solution containing xanthan gum, vitamin B1 lauryl sulfate, and purified water can be used. At this time, the mixed weight of the mutton flavor paste and the beef broth extract may be 30 to 32% by weight and the purified water may be 63 to 67% by weight relative to the total weight of the galbitang base, but is not necessarily limited thereto. In some cases, the galbitang base may use a commercially available one.

In one embodiment of the present invention, the liquid seasoning may be characterized in that it is prepared from any one or more seafood extracts selected from the group consisting of anchovy, dipori, shrimp, mussels, shellfish, seaweed, and kelp, but is not necessarily limited thereto. A commercially available separate liquid seasoning may be used.

In one embodiment of the present invention, red pepper powder may use general red pepper powder or prepared red pepper powder, and the prepared red pepper powder is a mixed powder of general red pepper powder, dried red pepper leaves, radish, dried persimmon peel, and dried mugwort 4 A mixture in a weight ratio of ~5:1 may be used, but is not necessarily limited thereto.

The method of manufacturing gochujang bulgogi sauce according to another embodiment of the present invention includes the steps of preparing minced spices, preparing mixed sugar, preparing liquid seasoning, preparing primary mixed sauce, prepared red pepper It includes a step of producing a powder, a step of preparing a secondary mixed sauce, and a step of vacuum packaging.

Prepared by mixing chopped onion, minced garlic, and minced ginger in a weight ratio of 6-8:1.5-2.5:0.5-1.5 in the step of preparing the minced spices.

In the step of preparing the mixed sugar, high fructose made from corn syrup, other fructose including high fructose, and white sugar are mixed in a weight ratio of 1.2 to 1.7:1:1.

In the step of generating the liquid seasoning, any one or more seafood selected from the group consisting of anchovy, dipori, shrimp, mussels, shellfish, seaweed, and kelp is prepared by hot water extraction for 60 to 120 minutes. In this case, the liquid seasoning may be replaced with a commercially available liquid seasoning.

The first mixed sauce is made by mixing red pepper paste and purified water, the chopped spices, the mixed sugar, and the liquid seasoning, and then aged at 0 to 10° C. for 12 to 48 hours.

In the step of producing the prepared red pepper powder, a mixed powder of general red pepper powder, dried red pepper leaves, radish, dried persimmon peel, and dried mugwort is mixed and used.

According to a specific embodiment, the step of preparing the prepared red pepper powder comprises mixing general red pepper powder, dried red pepper leaves, radish radish, dried persimmon peel, and dried mugwort in a weight ratio of 4-5:1:1:1:1. Step, steaming the mixed material of the mixed general red pepper powder, dried red pepper leaves, radish radish, dried persimmon peel, and dried mugwort with high-temperature steam for 30 to 100 minutes, cooling and drying the steamed mixed material to room temperature and pulverizing, and and filtering the pulverized mixed material through a sieve having a particle diameter of 0.5 to 3 mm.

The secondary mixed sauce is prepared by mixing the prepared red pepper powder with the aged primary mixed sauce, and adding soy sauce, corn oil, galbitang base, dry mixed seasoning, refined salt, and paprika pigment. Next, through the step of vacuum packaging the secondary mixed sauce to complete the gochujang bulgogi sauce according to an embodiment of the present invention.

Here, the second mixed sauce contains 10 to 11% by weight of the chopped aromatic vegetables, 33 to 34% by weight of the mixed sugar, 5 to 6% by weight of the liquid seasoning, and 12 to 13% by weight of the red pepper paste relative to the total weight. %, the purified water is 11-12% by weight, the prepared red pepper powder is 1-2.5% by weight, the soy sauce is 12-13% by weight, the corn oil is 4-5% by weight, the galbitang base is 1-2% by weight, The dry mixed seasoning may be 4 to 5% by weight, the refined salt may be 0.2 to 0.4% by weight, and the paprika pigment may be 2 to 3% by weight, but is not necessarily limited thereto.

As another embodiment of the present invention, the method for preparing seasoned meat includes 4 to 6% by weight of concentrated soy protein, 4 to 6% by weight of pork skin collagen, based on 100 parts by weight of the raw meat cut into 2-5 mm slices, based on the total weight of the additive. , D-sorbitol 14 to 16% by weight, and 3 to 10 parts by weight of an additive consisting of 74 to 76% by weight of purified water and first low-temperature aging at 0-5° C. for 12-48 hours, the low-temperature aged growth 100 With respect to parts by weight, 12 to 13% by weight of red pepper paste relative to the total weight of the sauce, 33 to 34% by weight per mixture, 12 to 13% by weight of soy sauce, 4 to 5% by weight of corn oil, 10 to 11% by weight of chopped spices, galbitang base 1 ~2% by weight, liquid seasoning 5~6% by weight, dry mixed seasoning 4~5% by weight, refined salt 0.2~0.4% by weight, paprika pigment 2-3% by weight, general or prepared red pepper powder 1~2.5% by weight, and purified water Preparing seasoned meat by mixing 30 to 70 parts by weight of a sauce consisting of 11 to 12% by weight, subdividing it into a predetermined amount and vacuum packaging, and secondarily low-temperature aging the vacuum-packed seasoned meat at -2 to 5° C. for 2 to 10 hours including the step of making

According to the present invention, it is possible to provide a gochujang bulgogi sauce that can be easily mixed with pork, chicken, beef, etc. at home and cooked and eaten immediately, or can be conveniently processed by a food processing company that manufactures gochujang bulgogi for convenience stores.

Alternatively, by providing a method for producing seasoned meat seasoned with gochujang bulgogi sauce according to the present invention, it is possible to provide semi-cooked seasoned meat so that you can enjoy Gochujang Bulgogi conveniently at home or outdoors.

The gochujang bulgogi sauce and manufacturing method according to the present invention, and the seasoning meat manufacturing method using the same, are completed for consumers because the savory and fishy smell of growing meat is removed from the bulgogi dish, and sauce ingredients with increased umami, such as prepared red pepper powder, are used. It has the effect of providing a naturally harmonious taste by enhancing the texture and umami of the meat while enhancing the overall taste and preference of the bulgogi flavor, enhancing the unique odor of the meat.

1 is a flowchart schematically illustrating a method of manufacturing a red pepper paste bulgogi sauce and a method of manufacturing seasoned meat using the same according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily implement them with reference to the accompanying drawings. However, the present invention may apply various transformations and may be embodied in various different forms, and is not limited to the embodiments described herein. That is, it should be understood that the present invention is not limited to a specific embodiment, and includes all modifications, equivalents and substitutes included in the spirit and scope of the present invention.

Gochujang bulgogi sauce according to an embodiment of the present invention consists of red pepper paste, mixed sugar, soy sauce, corn oil, minced spices, galbitang base, liquid seasoning, dry mixed seasoning, refined salt, paprika pigment, general or prepared red pepper powder, and purified water. do.

The composition of specific gochujang bulgogi sauce is 12-13% by weight of red pepper paste, 33-34% by weight per mixture, 12-13% by weight of soy sauce, 4-5% by weight of corn oil, 10-11% by weight of minced spices, 1-2% by weight of galbi-tang base. wt%, liquid seasoning 5-6 wt%, dry mixed seasoning 4-5 wt%, refined salt 0.2-0.4 wt%, paprika color 2-3 wt%, general or prepared red pepper powder 1-2.5 wt%, and purified water 11- 12% by weight.

Gochujang used in the present invention uses commercially available gochujang such as Sunchang Gochujang. According to an embodiment, commercially available red pepper paste can be quickly roasted over medium heat to increase the umami taste before use.

The mixed sugar used in the present invention is used by appropriately mixing high fructose made from corn syrup, other fructose such as low sugar fructose, and white sugar, refined white sugar. Specifically, the mixing weight ratio may be in the order of 1.2 to 1.7:1:1, but is not necessarily limited thereto. In consideration of popular preference for sugar content, the content of high fructose may be comprised of 35 to 43% of the total mixed sugar, but is not necessarily limited thereto.

In the present invention, chopped aromatic vegetables can be used as chopped vegetables having a unique flavor, such as onions, garlic, coriander, ginger, sagebrush, and cheongyang pepper.

Specifically, minced onion, minced garlic, and minced ginger may be used, and the mixing weight ratio thereof may be in the order of 6-8:1.5-2.5:0.5-1.5, preferably minced onion, minced garlic, and minced ginger A mixing weight ratio of 8:1.5:0.5 can be set.

In one embodiment of the present invention, the galbitang base may be extracted from beef broth to give the taste of galbitang, and commercially available ones may be used.

In an embodiment of the present invention, the components of the galbitang base are mutton flavor paste, beef broth extract, starch syrup, refined salt, soy sauce, sugar, kelp radish concentrate, sodium L-glutamate, modified starch, disodium succinate, 5`-inosinic acid It may be sodium, 5'-ribonucleotide disodium, xanthan gum, vitamin B1 lauryl sulfate, purified water. At this time, the mixed weight of the mutton paste and beef broth extract may be 30 to 32% by weight, and the purified water may be 63 to 67% by weight relative to the total weight of the galbitang base, and more preferably, the total weight of the galbitang base. The mutton flavor paste may be 23 to 24% by weight, 8 to 9% by weight of beef broth extract, and 65 to 67% by weight of purified water.

In an embodiment of the present invention, the liquid seasoning is a seafood seasoning and may be prepared from any one or more seafood extracts selected from the group consisting of anchovy, dipori, shrimp, mussels, shellfish, seaweed, and kelp. According to the embodiment, a commercially available separate liquid seasoning may be used. Preferably, a liquid seasoning extracted from anchovies, dipori, shrimp, mussels, shellfish, etc., and a liquid or powder seasoning made from seaweed and kelp may be mixed and used.

As the red pepper powder, general red pepper powder or prepared red pepper powder may be used, and the prepared red pepper powder is preferably used.

Red pepper powder prepared according to an embodiment of the present invention not only adds the luxurious umami and natural sweetness from dried red pepper leaves, radish radish, dried persimmon peel, and dried mugwort, but also adds to the taste of general red pepper powder from the method of preparing prepared red pepper powder. Green smell, off-flavor, and various germs can be removed, so it can give better characteristics than general red pepper powder in terms of flavor and quality.

The red pepper paste bulgogi sauce of the present invention using such prepared red pepper powder can add deep flavor, such as natural umami and sweetness, which is superior to other commercially available meat seasoning sauces.

As the prepared red pepper powder, a mixture of red pepper powder, dried red pepper leaves, radish radish, dried persimmon skin, and dried mugwort mixed powder in a weight ratio of 4 to 5:1 may be used, but is not limited thereto.

A method for preparing specific prepared red pepper powder is as follows.

First, general red pepper powder, dried red pepper leaves, dried radish, dried persimmon peel, and dried mugwort are mixed in a weight ratio of 4-5:1:1:1:1. Rather than mixing all of these ingredients at once, place ordinary red pepper powder, dried red pepper leaves, radish, dried persimmon skins, and dried mugwort in separate areas in a large steamer.

Preferably, dried red pepper leaves, radish radish, dried persimmon skins, and dried mugwort are all cut to a predetermined size and placed around them, and then red pepper powder is placed in the center. Only when it is placed and steamed in this way, the ingredient substances from the dried vegetables around it penetrate deeply into the red pepper powder, so that the flavor of the red pepper powder can be processed excellently.

Then, the mixed ingredients of the general red pepper powder, dried red pepper leaves, dried radish, dried persimmon peel, and dried mugwort are steamed with high temperature steam for 30 to 100 minutes.

Through the process of steaming at high temperature, each vegetable is nutritiously excellent and the umami or sweet ingredients are permeated into the red pepper powder.

After this steaming process, it is cooled and dried to room temperature, and then pulverized through a grinder. As another embodiment, only the steamed red pepper powder may be separated and crushed, but preferably all mixed materials are crushed and used.

Then, the pulverized mixed material is filtered through a sieve having a particle size of 0.5 to 3 mm to produce a prepared red pepper powder having a constant particle size.

In an embodiment according to the present invention, the dry mixed seasoning uses different types of dry mixed seasoning, and two or more commercially available mixed seasonings are mixed and used. For example, commercially available breeze and Marudashi may be mixed in a weight ratio of 1.2 to 2:1, but the present invention is not limited thereto.

1 schematically illustrates a method for preparing seasoned meat using red pepper paste bulgogi sauce according to an embodiment of the present invention.

A method of manufacturing seasoned meat and a method of manufacturing Gochujang Bulgogi sauce will be described with reference to FIG. 1 .

According to the embodiment of the present invention of Figure 1, the method for producing seasoned meat includes a step of preparing an additive (S1), a first low-temperature aging step of processing the growth (S2), and a step of producing a red pepper paste bulgogi sauce (S3), which It consists of a step (S4) of preparing seasoned meat using the seasoning (S4), a step of vacuum packaging the seasoned meat (S5), and a step of secondary low temperature aging (S6) and shipping step (S7).

The additive prepared in the step of preparing the additive (S1) is a mixture of soy protein concentrate, pig skin collagen, and D-sorbitol in purified water. A commercially available meat tenderizer can be used, but preferably mixed with 4 to 6% by weight of concentrated soybean protein, 4 to 6% by weight of pig skin collagen, 14 to 16% by weight of D-sorbitol, and 74 to 76% by weight of purified water, based on the total weight of the additive. to manufacture

In the first low-temperature aging step (S2), the additive prepared in the step (S1) of preparing the additive is mixed in an amount of 3 to 10 parts by weight based on 100 parts by weight of the growth cut and processed into a slice of 2-5 mm.

After that, the first low-temperature aging is carried out at 0-5℃ for 12-48 hours. During this period, the meat quality of the growth becomes moist and soft, while the external surface strength becomes relatively high, so that the meat is less broken when kneaded and cooked.

The step (S3) of preparing the gochujang bulgogi sauce is largely the step of preparing the primary mixed sauce (S31), the step of aging it (S32), the step of preparing the prepared red pepper powder (S33), and mixing with other materials 2 It consists of a step (S34) of preparing a tea mixture source.

The step of preparing the first mixed sauce (S31) is to prepare chopped spices, prepare mixed sugar, prepare liquid seasoning, and mix it with red pepper paste and purified water.

The minced spices are mixed with minced onion, minced garlic, and minced ginger in a weight ratio of 6-8:1.5-2.5:0.5-1.5.

The mixed sugar is a mixture of high fructose made from corn syrup, other fructose including liquid fructose, and white sugar in a weight ratio of 1.2 to 1.7:1:1.

The liquid seasoning is used by extracting any one or more seafood selected from the group consisting of anchovy, dipori, shrimp, mussels, shellfish, seaweed, and kelp with hot water for 60 to 120 minutes and cooling it to room temperature.

The first mixed sauce is made by mixing red pepper paste and purified water, the chopped spices, the mixed sugar, and the liquid seasoning, and then aged at 0 to 10° C. for 12 to 48 hours. Preferably, it is aged at 7° C. for 24 hours.

Prepared red pepper powder is prepared as described above in the step (S33) of preparing prepared red pepper powder.

In the step of preparing the secondary mixed sauce (S34), the prepared red pepper powder is mixed with the aged primary mixed sauce, and soy sauce, corn oil, galbitang base, dry mixed seasoning, refined salt, and paprika pigment are added.

In the process of manufacturing gochujang bulgogi sauce, the prepared secondary mixed sauce is vacuum-packed and then shipped after completion.

In the seasoned meat manufacturing method of Figure 1, after the step (S3) of preparing the gochujang bulgogi sauce, with respect to 100 parts by weight of the low-temperature aged meat, 30 to 70 parts by weight of the prepared gochujang bulgogi sauce are mixed and tossed (S4).

Thereafter, it is subdivided into a certain amount and vacuum-packed (S5), and the vacuum-packed seasoned meat is aged at a second low temperature at -2 to 5° C. for 2 to 10 hours (S6). Preferably, the secondary low temperature aging for 6 hours at 0 ℃, but is not necessarily limited thereto.

Among the content ratios of the gochujang bulgogi sauce composition according to an embodiment of the present invention, the optimal content ratio with the highest preference was found and manufactured. The optimal content ratio of the gochujang bulgogi sauce of the present invention is as follows.

100% by weight of the whole sauce

12.3% by weight of red pepper paste,

Mixed sugar (14.5% by weight of high fructose, 9.3% by weight per dish, 9.9% by weight per refined sugar),

12.3 wt% of commercial soy sauce,

4% by weight of corn oil,

Minced spices (7.7 wt% minced onion, 2.5 wt% minced garlic, 0.5 wt% minced ginger),

Galbitang base 1.2% by weight,

5.4% by weight of liquid seasoning consisting of anchovy and kelp;

Dry mixed seasoning (market breeze 3.1% by weight, commercially available Marudashi 1.8% by weight),

0.3% by weight of refined salt,

2.3% by weight of paprika pigment,

1.6% by weight of prepared red pepper powder, and

Purified water 11.3 wt%

For the Gochujang Bulgogi Sauce of the present invention prepared in the composition ratio of Example 1, sensory evaluation was performed with a commercially available Gochujang Bulgogi Sauce.

For sensory evaluation, a total of 60 panelists were selected, 5 males and females in their 10s to 60s each, and sliced into 2-5 mm using the Gochujang Bulgogi Sauce prepared with the composition ratio of Example 1 and the commercially available Gochujang Bulgogi Sauce as Comparative Example 1. After mixing the same amount of 20 g of each 200 g of raw pork meat, and leaving it to marinate for 1 hour, each cooked under the same conditions to prepare Gochujang Bulgogi, and then the panelists were allowed to taste it.

The panelists performed sensory evaluations 5 times using a 10-point scoring method that evaluated each taste, aroma, texture, and overall feeling of eating on a scale of 1 (very bad) to 10 (very good). On the other hand, the average value of the sensory evaluation for each age group is shown in Table 1.

Evaluation items division age group teenager 20's 30's 40's 50's 60's total score taste Example 1 8.2 7.8 8.3 8.8 8.5 8.4 50 Comparative Example 1 6.8 7.2 7.5 7.0 7.6 7.8 43.9 incense Example 1 7.9 8.5 8.2 8.0 8.3 8.5 49.4 Comparative Example 1 6.6 6.9 7.2 7.2 6.5 6.6 41 sense of organization Example 1 7.5 7.2 7.6 7.8 7.2 8.1 45.4 Comparative Example 1 7.1 6.9 7.5 7.3 7.4 7.8 44 Overall
appetite Example 1 8.1 8.2 8.5 8.8 8.4 8.5 50.5 Comparative Example 1 6.8 7.5 7.2 7.5 7.3 7.0 43.3

In the sensory evaluation results of Table 1, the evaluation of the pork bulgogi seasoned with the gochujang bulgogi sauce of Example 1 according to the present invention was excellent in taste, aroma, texture, and overall taste for each age group. In particular, it was evaluated to be superior to the gochujang bulgogi sauce sold in the market in terms of taste and overall taste.

It is evaluated that the gochujang bulgogi sauce according to an embodiment of the present invention has a better umami taste and natural sweetness component than commercially available seasoning sauces, and imparts a natural taste that is soft and not strong when cooked pork. .

The above description of the present invention is for illustration, and those of ordinary skill in the art to which the present invention pertains can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as being dispersed may be implemented in a combined form. It is used to illustrate the example, and is not intended to limit the present invention. In the present invention, terms such as "comprises" or "have" are intended to designate that the features, numbers, steps, operations, components, materials, materials, or combinations thereof described in the specification exist, but one or more It is to be understood that this does not preclude the possibility of addition or existence of other features or numbers, steps, operations, components, materials, materials, or combinations thereof. All changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present invention.

Claims (10)

Red pepper paste 12~13% by weight, per mixture 33~34% by weight, soy sauce 12~13% by weight, corn oil 4~5% by weight, minced spices 10~11% by weight, galbitang base 1-2% by weight, liquid seasoning 5~ 6% by weight, 4 to 5% by weight of dry mixed seasoning, 0.2 to 0.4% by weight of refined salt, 2 to 3% by weight of paprika pigment, 1 to 2.5% by weight of general or prepared red pepper powder, and 11 to 12% by weight of purified water,
The mixed sugar is a mixture of high fructose, other fructose, and refined white sugar in a weight ratio of 1.2 to 1.7:1:1,
The minced spices are minced onion, minced garlic, and minced ginger mixed in a weight ratio of 6-8:1.5-2.5:0.5-1.5,
The galbitang base is lamb flavor paste, beef broth extract, starch syrup, refined salt, soy sauce, sugar, kelp radish concentrate, sodium L-glutamate, modified starch, disodium succinate, 5'-sodium inosinate, 5'-ribonucleotide disodium, It contains xanthan gum, vitamin B1 lauryl sulfate, and purified water, and the mixed weight of the mutton paste and beef broth extract is 30 to 32% by weight, and the purified water is 63 to 67% by weight relative to the total weight of the galbitang base. ,
The liquid seasoning is prepared from any one or more seafood extracts selected from the group consisting of anchovy, dipori, shrimp, mussels, shellfish, seaweed, and kelp,
The prepared red pepper powder is red pepper paste bulgogi sauce, characterized in that the mixed powder of general red pepper powder, dried red pepper leaves, radish, dried persimmon skin, and dried mugwort is mixed in a weight ratio of 4-5:1. delete delete delete delete delete Mixing minced onion, minced garlic, and minced ginger in a weight ratio of 6-8:1.5-2.5:0.5-1.5 to prepare minced aromatic vegetables;
preparing mixed sugar by mixing high fructose, other fructose, and white sugar in a weight ratio of 1.2 to 1.7:1:1;
generating a liquid seasoning by hot water extraction of at least one seafood selected from the group consisting of anchovy, dipori, shrimp, mussels, shellfish, seaweed, and kelp for 60 to 120 minutes;
After mixing red pepper paste and purified water, the step of aging the first mixed sauce in which the chopped spices, the mixed sugar, and the liquid seasoning are mixed at 0 to 10° C. for 12 to 48 hours;
Generating prepared red pepper powder in which the mixed powder of ordinary red pepper powder, dried red pepper leaves, radish, dried persimmon peel, and dried mugwort is mixed;
Mixing the prepared red pepper powder with the aged primary mixed sauce, and adding soy sauce, corn oil, galbitang base, dry mixed seasoning, refined salt, and paprika pigment to prepare a secondary mixed sauce, and
A method of producing a red pepper paste bulgogi sauce comprising the step of vacuum packaging the secondary mixed sauce. 8. The method of claim 7,
The second mixed sauce contains 10 to 11% by weight of the chopped aromatic vegetables, 33 to 34% by weight of the mixed sugar, 5 to 6% by weight of the liquid seasoning, and 12 to 13% by weight of the red pepper paste, relative to the total weight, The purified water is 11-12% by weight, the prepared red pepper powder is 1-2.5% by weight, the soy sauce is 12-13% by weight, the oxalic oil is 4-5% by weight, the galbitang base is 1-2% by weight, the dry type Mixing seasoning is 4 to 5% by weight, the refined salt is 0.2 to 0.4% by weight, and the paprika pigment is 2 to 3% by weight. 8. The method of claim 7,
The step of producing the prepared red pepper powder is,
General red pepper powder, dried red pepper leaves, radish, dried persimmon peel, and dried mugwort are mixed in a weight ratio of 4-5:1:1:1:1;
Steaming the mixed material of the mixed general red pepper powder, dried red pepper leaves, radish, dried persimmon peel, and dried mugwort with high-temperature steam for 30 to 100 minutes;
pulverizing the steamed mixed material by cooling and drying it to room temperature; and
The method of manufacturing Gochujang Bulgogi sauce, characterized in that the step of filtering the pulverized mixed material through a sieve having a particle diameter of 0.5 to 3 mm. delete

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