KR102437638B1 - The method of manufacture of multi-purpose sauce with vegetables - Google Patents

Abstract

The present invention relates to a method for producing a vegetable-stuffed universal paste, comprising a primary raw material mixing step of mixing starch syrup, guar gum, soy sauce and brown sugar, and collagen, complex phosphate, Dasida, L-sodium L-glutamate in the mixed primary raw material mixture , pepper powder, beef seasoning powder, ginger powder, starch, glycerin, cilantro, caramel, refined salt, sesame, and purified water are mixed and then heated to a secondary raw material mixing and heating step, and the mixed and heated secondary raw material An additional step of further including onion, garlic, green tea spice mix, and broccoli sprouts in the mixture, and a sterilization step of sterilizing the final raw material mixture containing the additional composition in a steamer at 90 to 95° C. for 5 to 10 minutes, and the sterilization It is characterized in that it comprises a cooling step of standing to cool the final raw material mixture to 75 ° C or less in a cooling room, and a metal detection and packaging step of detecting and removing metal substances through a metal detector and packaging the cooled final raw material mixture. do.
According to the present invention, various raw materials are mixed so that it can be used for all meat dishes such as pork, beef, chicken, etc., there is an effect of removing the peculiar smell of meat, and increasing the taste and aroma and overall preference.
In addition, it provides the unique useful functionality of the mixed raw materials, and includes a large amount of vegetables such as onion and garlic to remove the peculiar smell of meat, to further increase the clean and umami taste, and to provide a consistent taste and aroma. At the same time, it has the effect of preventing the deterioration of the universal box itself, allowing mass production and long-term storage.
In addition, there is an advantage in that the cooking time can be shortened and the cooking time can be conveniently used because meat can be cooked immediately using the universal sauce prepared in the present invention without separately preparing a seasoning sauce and sauce when cooking meat.

Description

The method of manufacture of multi-purpose sauce with vegetables}

The present invention relates to a method for manufacturing a vegetable-stuffed all-rounder, and more particularly, to be used for all meat dishes such as pork, beef, chicken, etc., by mixing various raw materials to remove the peculiar smell of meat, and to improve the taste, aroma and overall It relates to a method for manufacturing an all-purpose sauce containing vegetables that can increase the preference.

The consumption of meat, such as pork, beef, and chicken, is continuously increasing as the diet has become westernized in recent years. In addition, the demand for simple and time-saving sauces (condiments) is increasing due to the change in modern life patterns, where there is no time to spare. have.

In general, the sauce (condiment) that is manufactured and used at home or at a restaurant requires preparation of many kinds of seasonings such as garlic, green onion, onion, ginger, pepper, sesame oil, and chemical seasoning. In addition, there is a need for a seasoning (sauce) for meat dishes that is easy to use, easy to use and delicious, considering this, because there are difficulties in pre-processing and storage of vegetables, which leads to a decrease in product quality due to deterioration in freshness. As the concept of food culture changed to health-oriented and high-end oriented due to the improvement and development of food service culture, various kinds of sauces (condiments) were produced and approached to consumers, but the differentiation was not emphasized.

In addition, with the recent development of the food service business, it is required for each restaurant to shorten the cooking time and maintain the consistency of the flavor of the dish. However, in the case of meat dishes such as pork and beef, since seasoning and aging processes are included, it is not easy to achieve consistent taste and aroma, and it takes a long time to cook.

Therefore, it is possible to provide useful functionality to the human body and at the same time provide a consistent taste and aroma, and there is a need for development of a universal field capable of mass production and long-term storage.

10-1557146 B1 (2015. 09. 24.) 10-0195885 B1 (1999. 02. 18.)

The present invention has been devised to solve the problems of the prior art, and the problem to be solved in the present invention is to mix various raw materials so that it can be used for all meat dishes such as pork, beef, chicken, etc. The purpose is to manufacture a versatile sauce containing vegetables that can be removed and improved in taste, aroma, and overall preference.

Another purpose is to provide the unique useful functionality of the mixed raw materials, and to remove the peculiar smell of meat by including a large amount of vegetables such as onions and garlic, to further increase the clean and umami taste, and at the same time to ) The purpose is to produce a versatile vegetable that can be stored for a long time by preventing its own deterioration and providing consistent taste and aroma.

The vegetable-laden universal paste manufacturing method according to the present invention for achieving the above object includes a primary raw material mixing step of mixing starch syrup, guar gum, dark soy sauce and brown sugar, and collagen, complex phosphate, Dasida, sodium L-glutamate, black pepper powder, beef seasoning powder, ginger powder, starch, glycerin, cilantro, caramel, refined salt, sesame and purified water are mixed, and then the secondary raw material mixing and heating step of heating, and the mixing And an additional step of further including onions, garlic, green tea spice mix and broccoli sprouts in the heated secondary raw material mixture, and the final raw material mixture containing the additional composition is sterilized for 5 to 10 minutes in a steamer at 90 to 95 ° C. A sterilization step, a standing step of standing to cool the sterilized final raw material mixture to 75° C. or less in a cooling room, and a metal detection and packaging step of detecting and removing metal substances through a metal detector and packaging the left-cooled final raw material mixture It is characterized in that it includes.

In addition, the first raw material mixing step is characterized in that with respect to 100 parts by weight of starch syrup, 0.2 to 0.5 parts by weight of guar gum, 30 to 50 parts by weight of soy sauce and 0.5 to 1 parts by weight of brown sugar are mixed.

In addition, the secondary raw material mixing and heating step is based on 100 parts by weight of the mixed primary raw material mixture, 0.2 to 0.5 parts by weight of collagen, 0.5 to 1 parts by weight of complex phosphate, 0.5 to 1 parts by weight of Dasida, sodium L-glutamate 0.2-0.5 parts by weight, pepper powder 0.1-0.5 parts by weight, beef seasoning powder 1-3 parts by weight, ginger powder 0.05-0.1 parts by weight, starch 0.3-1 parts by weight, glycerin 0.5-2 parts by weight, flavor 2-5 After mixing parts by weight, 1-3 parts by weight of caramel, 1-3 parts by weight of refined salt, 0.3-1 parts by weight of sesame and 30-70 parts by weight of purified water, heating at 85-95° C. for 7-15 minutes do.

In addition, the additional step is based on 100 parts by weight of the mixed and heated secondary raw material mixture, 15 to 25 parts by weight of onion, 5 to 10 parts by weight of garlic, 0.2 to 1 parts by weight of green tea spice mix, and 1-3 parts by weight of broccoli sprouts It is characterized in that it further comprises wealth.

According to the present invention, various raw materials are mixed so that it can be used for all meat dishes such as pork, beef, chicken, etc., there is an effect of removing the peculiar smell of meat, and increasing the taste and aroma and overall preference.

In addition, it provides the unique useful functionality of the mixed raw materials, and includes a large amount of vegetables such as onion and garlic to remove the peculiar smell of meat, to further increase the clean and umami taste, and to provide a consistent taste and aroma. At the same time, it has the effect of preventing the deterioration of the universal box itself, enabling mass production and long-term storage.

In addition, there is an advantage in that the cooking time can be shortened and the cooking time can be conveniently used because meat can be cooked immediately using the universal sauce prepared in the present invention without separately preparing a seasoning sauce and sauce when cooking meat.

1 is a step flow diagram schematically illustrating a method for manufacturing a vegetable-packed universal jang according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a step flow diagram schematically illustrating a method for manufacturing a vegetable-packed universal jang according to the present invention.

Referring to the accompanying Figure 1, the vegetable-packed universal jang manufacturing method according to the present invention is a primary raw material mixing step (S10), a secondary raw material mixing and heating step (S20), an additional step (S30), a sterilization step (S40) , a cooling step (S50), metal detection and packaging step (S60).

1. First raw material mixing step (S10)

The primary raw material mixing step (S10) is a step of mixing starch syrup, guar gum, soy sauce and brown sugar.

More specifically, with respect to 100 parts by weight of starch syrup, 0.2 to 0.5 parts by weight of guar gum, 30 to 50 parts by weight of soy sauce and 0.5 to 1 parts by weight of brown sugar are mixed.

Starch syrup enhances the overall viscosity along with sweetness to facilitate mixing of raw materials and enhances overall gloss.

If the starch syrup is mixed below the above range, the overall sweetness is insufficient, and the viscosity is low, making it difficult to smoothly mix the ingredients. Not only does this decrease, but there is also a problem of stickiness due to high viscosity.

Guar gum plays a role in improving physical properties by increasing tackiness and viscosity and enhancing emulsion stability.

If the guar gum is mixed below the above range, it is difficult to improve the adhesiveness, viscosity, emulsion stability and physical properties. can

Dark soy sauce serves to properly season and enhance color.

If dark soy sauce is mixed below the above range, the liver may become bland and taste, aroma, and overall preference may be lowered. It may become stronger and the taste and aroma and overall preference may be lowered.

Brown sugar enhances the sweetness.

If the brown sugar is mixed in less than the above range, the overall sweetness may be insignificant, and when mixed in excess of the above range, the texture may be rather deteriorated due to the sweetness more than necessary.

2. Secondary raw material mixing and heating step (S20)

In the secondary raw material mixing and heating step (S20), collagen, complex phosphate, Dasida, L-glutamate, black pepper powder, beef seasoning powder, ginger powder, starch, glycerin, flavor, caramel, This is a step of heating after mixing refined salt, sesame and purified water.

More specifically, with respect to 100 parts by weight of the mixed primary raw material mixture, 0.2 to 0.5 parts by weight of collagen, 0.5 to 1 parts by weight of complex phosphate, 0.5 to 1 parts by weight of Dasida, 0.2 to 0.5 parts by weight of sodium L-glutamate, Pepper powder 0.1-0.5 parts by weight, beef seasoning powder 1-3 parts by weight, ginger powder 0.05-0.1 parts by weight, starch 0.3-1 parts by weight, glycerin 0.5-2 parts by weight, flavor 2-5 parts by weight, caramel 1- 3 parts by weight, 1-3 parts by weight of refined salt, 0.3-1 parts by weight of sesame seeds, and 30-70 parts by weight of purified water are mixed, and then heated at 85-95° C. for 7-15 minutes.

Collagen holds the meat's juices, makes it shiny, and maintains the original color of the meat.

The collagen is cooled to a temperature of less than 40 ° C. after producing a protein aqueous solution by mixing water at 50 to 80 ° C. and solid gelatin, and by mixing a protease in the cooled protein aqueous solution to a temperature of 80 to 100 ° C. It is prepared by heating in a , and after cooling and sterilization to a temperature of less than 40 ℃ again, it is prepared as water-soluble collagen.

The raw material of gelatin is a by-product obtained from bones and hides of cattle and pigs or fish. When the protein solution obtained by heating and cooling gelatin is treated with proteolytic enzymes, the odor of the raw material is removed and the unique flavor of collagen is removed. will come out

If collagen is mixed below the above range, the meat may not sufficiently capture the juice of the meat, so the surface may be dry, and the original color of the meat cannot be maintained. Mixing with other raw materials may be uneven.

Complex phosphate, Dasida, sodium L-glutamate, pepper powder, and beef seasoning powder each play a role in enhancing the umami taste due to their unique taste.

If complex phosphate, Dasida, sodium L-glutamate, pepper powder and beef seasoning powder are mixed within the above range, the umami may be insignificant. On the contrary, it may taste disgusting and reduce the texture.

Ginger powder plays a role in reducing the smell of meat and enhancing the umami taste due to its unique flavor.

If the ginger powder is mixed below the above range, it is difficult to sufficiently reduce the smell of meat, and it is difficult to increase the umami taste. The strong odor of the product may deteriorate the taste.

Starch serves to improve physical properties by increasing tackiness and viscosity and enhancing emulsion stability.

If the starch is mixed below the above range, it is difficult to improve the adhesiveness, viscosity, emulsion stability and physical properties. can

Glycerin enhances sweetness and adjusts viscosity.

If the glycerin is mixed in less than the above range, it is difficult to sufficiently match the viscosity, and when the glycerin is mixed in excess of the above range, the viscosity is rather increased and the mixing with other raw materials may be uneven.

Mihyang is a liquid seasoning with alcoholic beverages added, and it plays a role in removing the peculiar smell of meat, controlling the liver, and adding a sour taste.

If the amount of flavor is less than the above range, it is difficult to remove the peculiar smell of meat, control the liver and add sour taste. It can become strong and taste bad.

As a coloring agent, caramel serves to enhance sweetness and enhance color.

If the caramel is mixed below the above range, the sweetness is insignificant and the color is not sufficiently enhanced. have.

Refined salt plays a role in seasoning properly and has a sterilizing effect.

If the refined salt is mixed in less than the above range, it is difficult to properly season it, and when the refined salt is mixed in excess of the above range, the salty taste is rather strong due to the excessive mixing amount, and the taste and aroma and overall preference may be lowered. .

Sesame seeds play a role in enhancing the savory taste and flavor.

If the sesame is included in less than the above range, it is difficult to enhance the savory taste and flavor, and when it is included in the above range, the taste and flavor of sesame are stronger than necessary, and the texture may be rather reduced.

3. Additional step (S30)

The additional step (S30) is a step of further including onions, garlic, green tea spice mix and broccoli sprouts in the mixed and heated secondary raw material mixture.

More specifically, with respect to 100 parts by weight of the mixed and heated secondary raw material mixture, onion 15-25 parts by weight, garlic 5-10 parts by weight, green tea spice mix 0.2-1 parts by weight, and broccoli sprouts 1-3 parts by weight will include more

By further including onions, garlic, green tea spice mix and broccoli sprouts in the above ratio in the mixed and heated secondary raw material mixture, with the taste and aroma and effective ingredients of the secondary raw material mixture, the unique aroma of onion, Provides the effect of providing sweet and savory taste, the characteristic aroma of garlic, the effect of providing bitter taste and umami, reducing the smell of green tea spice mix, and preventing the deterioration of the universal intestine itself, providing a consistent taste and flavor maintenance effect even for long-term storage, and effective ingredients of broccoli sprouts can do.

In particular, in the present invention, by mixing a large amount of the onion and garlic, when used for meat cooking, the peculiar smell of meat is removed, and the clean and umami taste can be further increased.

Onions are cut into pieces of 5-7 mm and used, and their unique flavor removes the peculiar smell of meat, and serves to provide sweetness and umami.

If the onion is included below the above range, it is difficult to remove the peculiar smell of meat, and it is difficult to increase the sweet and umami taste. Rather, it may give the eater objection.

Garlic is cut into pieces of 5-7 mm and used, and its unique flavor removes the peculiar smell of meat, and serves to provide a bitter and savory taste.

If garlic is included in less than the above range, it is difficult to remove the peculiar smell of meat, and it is difficult to increase the bitter taste and umami. Mixed together, it may rather give a sense of objection to the eater.

Green tea spice mix serves to reduce miscellaneous odor and prevent deterioration of the all-purpose sauce itself manufactured through the present invention, thereby providing consistent taste and flavor even for long-term storage.

The green tea flavor mix consists of tea catechin, dextrin, rosebud, vitamin B1 lauryl sulfate, garlic powder, refined salt and rosemary powder.

If the green tea flavor mix is included in less than the above range, it is difficult to prevent deterioration and deterioration, and if it is included in excess of the above range, the taste of the green tea flavor mix becomes strong and the taste and aroma and overall preference may be lowered. have.

Broccoli sprouts are broccoli sprouts that have been washed and peeled, dried at 30-50°C for 8-24 hours, and pulverized into 50-100 meshes, and the content of sulforaphane is 20-50 times higher than that of mature broccoli. High above, it contains all five major nutrients (carbohydrates, fats, proteins, vitamins, minerals), and contains a large amount of vitamin C to suppress bacteria, viruses, inflammation, anticancer, strengthen immunity, antioxidant action, discharge fine dust, detoxify There is efficacy.

The broccoli sprouts are pulverized by drying at low temperature so that the unique flavor and astringency of the sprouts are reduced by removing the skins, and the inherent effective ingredients are not destroyed.

If the broccoli sprouts are included below the above range, the effective ingredients of the broccoli sprouts are not sufficiently included and thus do not exhibit their functions. Fragrance and overall taste may be lowered, and it is not preferable in terms of cost.

In the present invention, in addition to onion and garlic, fermented citron, parsnip and lemon may be further included in the mixed and heated secondary raw material mixture so as to impart a clean and fresh taste.

More specifically, with respect to 100 parts by weight of the mixed and heated secondary raw material mixture, 2 to 5 parts by weight of fermented citron, 1-3 parts by weight of parsnip, and 1-3 parts by weight of lemon may be further included.

By further including fermented citron, parsnip and lemon in the above-mentioned ratio in the mixed and heated secondary raw material mixture, the taste and aroma and effective ingredients of the mixed and heated secondary raw material mixture, together with the effective ingredient of the citron fermented liquid , It can provide the effect of providing fresh and sweet taste, the effect of reducing the smell of meat through the effective ingredients of parsnip and the unique flavor, the effect of maintaining the original color of the meat through the role of the antioxidant of lemon, and the effect of removing the smell of the meat. .

The fermented citron is mixed with citron and sugar in a ratio of 1:1 by weight, sealed, aged at a temperature of 15 to 25 ° C for 90 to 120 days, and then the remaining extract is dried for 15 to 20 months for 6 to 18 months. As it is manufactured by further aging at a temperature of ℃, it has effects such as anti-cancer action, anti-inflammatory action, diabetes improvement action, etc., through vitamin B ₂ , C, organic acid, calcium, flavonoid, hesperidin, and citric acid contained in large amounts in citron. Not only does it provide sweetness, but it also enhances the texture with the fresh and sweet taste of yuzu.

If the fermented citron liquid is included below the above range, it is difficult to sufficiently provide the nutrients and fresh and sweet taste of the citron. can lower it

Parsnip is peeled, washed, dried, freeze-dried at a temperature of -10 to -5 ° C for 3 to 5 days, and then pulverized into 50 to 100 mesh. , Europe and Siberia, it has straight roots that look like ginseng, has a fragrance, and is rich in minerals, vitamins, polyacetylene, and manganese. It is possible to consume the effective ingredients of parsnip together while reducing the peculiar smell of meat through the unique flavor of parsnip.

If the parsnip is included below the above range, it is difficult to sufficiently provide the nutrients and unique flavor of the parsnip. It may deteriorate the taste.

Lemons, including washed peels, are dried in a dryer at 40-50°C for 20-50 hours and then pulverized into 50-100 mesh. Lemons are rich in vitamin C and citric acid, It can maintain the original color of meat and reduce the peculiar smell of meat through lemon's unique taste and aroma.

If the lemon is included below the above range, the effective ingredients of the lemon are not sufficiently included, and it is difficult to maintain the original color of the meat, it is difficult to reduce the peculiar smell of the meat, and it is difficult to reduce the peculiar smell of the meat. If it is included, the lemon may be mixed more than necessary, giving the eater objection.

4. Sterilization step (S40)

The sterilization step (S40) is a step of sterilizing the final raw material mixture containing the additional composition.

More specifically, the final raw material mixture containing the additional composition is sterilized for 5 to 10 minutes in a steamer at 85 to 95 ℃.

This suppresses the proliferation of various bacteria in the final raw material mixture containing the additional composition, and unique fragrances in each composition are evaporated to enhance flavor.

If the sterilization is performed at less than the above temperature and time, it is difficult to increase the sterilization effect, and the unique flavors in each composition are not sufficiently evaporated, thereby reducing the flavor. Due to the sterilization time, there is a risk that the effective ingredients of each composition may be destroyed, and more than necessary fragrances are evaporated, thereby deteriorating the unique flavor of the all-purpose sauce.

5. Stand to cool (S50)

The standing-to-cool step (S50) is a step of standing to cool the sterilized final raw material mixture to 75° C. or less in a cooling room.

This is to facilitate the following metal detection and packaging process while maintaining the taste of the sterilized final raw material mixture.

6. Metal detection and packaging step (S60)

The metal detection and packaging step (S60) is a step of detecting and removing a metal material through a metal detector in the left-cooled final raw material mixture, and packaging.

It is preferable to refrigerate the vegetable-packed all-rounder prepared by the above method at -2 to 3°C for up to 6 months.

Through the above-mentioned refrigeration storage, the proliferation of various bacteria can be suppressed, thereby extending the shelf life, and there is an advantage that consumers living in areas far from the production site can easily purchase it.

According to the present invention, various raw materials are mixed so that it can be used for all meat dishes such as pork, beef, chicken, etc., there is an effect of removing the peculiar smell of meat, and increasing the taste and aroma and overall preference.

In addition, it provides the unique useful functionality of the mixed raw materials, and includes a large amount of vegetables such as onion and garlic to remove the peculiar smell of meat, to further increase the clean and umami taste, and to provide a consistent taste and aroma. At the same time, it has the effect of preventing the deterioration of the universal box itself, enabling mass production and long-term storage.

In addition, there is an advantage in that the cooking time can be shortened and the cooking time can be conveniently used because meat can be cooked immediately using the universal sauce prepared in the present invention without separately preparing a seasoning sauce and sauce when cooking meat.

Hereinafter, the present invention will be described in more detail through examples. However, it is clear to those skilled in the art that the following examples are only for specifically illustrating the present invention, and do not limit the scope of the present invention. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.

Example 1: All-purpose sauce containing vegetables of the present invention

1) Mix 26 kg of starch syrup, 60 g of guar gum, 10 kg of soy sauce and 6 kg of brown sugar.

2) In the raw material mixture of 1), 100g collagen, 400g complex phosphate, 350g Dasida, 160g sodium L-glutamate, 100g pepper powder, 700g beef seasoning powder, 30g ginger powder, 200g starch, 500g glycerin, 1.8kg flavor, 950g caramel. , 600 g of refined salt, 200 g of sesame seeds, and 27 kg of purified water are mixed, and then heated at 90° C. for 10 minutes.

3) 16.5 kg of onion, 6 kg of garlic, 250 g of green tea spice mix and 1 kg of broccoli sprout are further mixed with the raw material mixture of 2).

4) Sterilize the final raw material mixture of 3) in a steamer at 93°C for 5 minutes.

5) Stand to cool the sterilized final raw material mixture in 4) to 75℃ or less in a cooling room.

6) The final raw material mixture left to cool in 5) is detected and removed by a metal detector through a metal detector, and then packaged.

Example 2: All-purpose sauce containing vegetables of the present invention

1) Mix 26 kg of starch syrup, 60 g of guar gum, 10 kg of soy sauce and 6 kg of brown sugar.

2) In the raw material mixture of 1), 100g collagen, 400g complex phosphate, 350g Dasida, 160g sodium L-glutamate, 100g pepper powder, 700g beef seasoning powder, 30g ginger powder, 200g starch, 500g glycerin, 1.8kg flavor, 950g caramel. , 600 g of refined salt, 200 g of sesame seeds, and 27 kg of purified water are mixed, and then heated at 90° C. for 10 minutes.

3) 16.5 kg of onion, 6 kg of garlic, 250 g of green tea spice mix, 1 kg of broccoli sprout, 2 kg of citron fermented solution, 1 kg of parsnip and 1 kg of lemon are further mixed with the raw material mixture of 2).

4) Sterilize the final raw material mixture of 3) in a steamer at 93°C for 5 minutes.

5) Stand to cool the sterilized final raw material mixture in 4) to 75℃ or less in a cooling room.

6) The final raw material mixture left to cool in 5) is detected and removed by a metal detector through a metal detector, and then packaged.

Preparation Example 1: Pork Bulgogi prepared using Example 1

The pork hind legs were thawed, sliced (1 cm) according to the standard, and cut into appropriate sizes. Thereafter, pork bulgogi was prepared by mixing the cut pork hind leg meat and all-purpose sauce containing vegetables (Example 1) in a weight ratio of 6:4. The prepared pork bulgogi was aged at a temperature of -2°C for 2 days.

Preparation Example 2: Pork Bulgogi prepared using Example 2

The pork hind legs were thawed, sliced (1 cm) according to the standard, and cut into appropriate sizes. Thereafter, pork bulgogi was prepared by mixing the cut pork hind leg meat and all-purpose sauce containing vegetables (Example 2) in a weight ratio of 6:4. The prepared pork bulgogi was aged at a temperature of -2°C for 2 days.

Comparative Example: Pork bulgogi prepared using general pork bulgogi sauce

The pork hind legs were thawed, sliced (1 cm) according to the standard, and cut into appropriate sizes. Then, pork bulgogi was prepared by mixing the cut pork hind leg with a general pork bulgogi sauce sold in the market (manufacturer Chung Jung-won) in a weight ratio of 6:4. The prepared pork bulgogi was aged at a temperature of -2°C for 2 days.

Experiment: sensory evaluation

Pork bulgogi (Preparation Examples 1 and 2) prepared using the spice-packed universal sauce of the present invention (Examples 1 and 2) and pork bulgogi (Comparative Example) prepared using a general pork bulgogi sauce were cooked under the same conditions, respectively. and sensory test personnel (30 people (15 men, 15 women) with more than 2 years of sensory test experience) divided by taste, flavor, texture, and overall preference for sensory testing (5-point measurement method: 1: very bad, 2: bad, 3: average, 4: good, 5: very good). The results are shown in Table 1 below.

taste zest texture overall sign Preparation Example 1 4.0 4.3 4.2 4.0 Preparation 2 4.2 4.5 4.5 4.3 comparative example 3.7 3.5 3.5 3.5

As can be seen from Table 1, Preparation Examples 1 and 2 show higher scores than Comparative Examples in all items. This is interpreted as a result of improving the taste, flavor, texture and overall preference by removing the peculiar smell of pork and further increasing the clean and umami taste by including a large amount of vegetables such as onions and garlic.

In particular, in Preparation Example 2, the color and luster of the meat are maintained by using the vegetable seasoning prepared by further including fermented citron, parsnip and lemon, and the unique smell of pork is more reliably removed through each unique flavor. As a result, it can be seen that the preference of consumers has been further improved.

Claims (4)

A primary raw material mixing step of mixing 0.2 to 0.5 parts by weight of guar gum, 30 to 50 parts by weight of soy sauce and 0.5 to 1 parts by weight of brown sugar with respect to 100 parts by weight of starch syrup (S10);
With respect to 100 parts by weight of the mixed primary raw material mixture, 0.2 to 0.5 parts by weight of collagen, 0.5 to 1 parts by weight of complex phosphate, 0.5 to 1 parts by weight of Dasida, 0.2 to 0.5 parts by weight of sodium L-glutamate, 0.1 to 0.5 parts by weight of black pepper powder Parts by weight, beef seasoning powder 1-3 parts by weight, ginger powder 0.05-0.1 parts by weight, starch 0.3-1 parts by weight, glycerin 0.5-2 parts by weight, flavor 2-5 parts by weight, caramel 1-3 parts by weight, tablets After mixing 1-3 parts by weight of salt, 0.3-1 parts by weight of sesame, and 30-70 parts by weight of purified water, a secondary raw material mixing and heating step (S20) of heating at 85-95° C. for 7-15 minutes;
Based on 100 parts by weight of the mixed and heated secondary raw material mixture, 15-25 parts by weight of onion, 5-10 parts by weight of garlic, 0.2-1 parts by weight of green tea spice mix, 1-3 parts by weight of broccoli sprouts, 2 parts by weight of fermented citron an additional step (S30) further comprising 5 parts by weight, 1-3 parts by weight of parsnip, and 1-3 parts by weight of lemon;
a sterilization step (S40) of sterilizing the final raw material mixture containing the additional composition in a steamer at 90 to 95° C. for 5 to 10 minutes;
Standing to cool the sterilized final raw material mixture to 75° C. or less in a cooling room (S50); and
a metal detection and packaging step (S60) of detecting and removing a metal material through a metal detector, and packaging the final raw material mixture that has been left to cool;
is made, including
In the additional step (S30),
The broccoli sprouts are washed and dried broccoli sprouts from which the skins are removed at 30-50° C. for 8-24 hours, and pulverized by pulverizing into 50-100 meshes,
The fermented citron is mixed with sugar in a ratio of 1:1 to citron and sealed, aged at a temperature of 15 to 25 ° C for 90 to 120 days, and then the remaining extract is dried for 15 to 6 to 18 months. It is prepared by further aging at a temperature of 20 ° C.
The parsnip is peeled, washed, dried, and freeze-dried at a temperature of -10 to -5 ° C for 3 to 5 days, and then pulverized into 50 to 100 mesh,
The lemon is a vegetable-packed universal jang manufacturing method, characterized in that the lemon including the washed peel is dried in a dryer at 40-50° C. for 20-50 hours, and then pulverized into 50-100 mesh. delete delete delete

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