KR102517357B1 - Method for producing meat sauce containing tomato and pork as main component - Google Patents

Abstract

The present invention relates to a method for manufacturing a meat sauce for spaghetti, characterized in that it is manufactured by using pretreated pork tomato paste as a main ingredient, and a meat sauce for spaghetti manufactured by the method. The meat sauce of the present invention can provide the meat sauce suitable for the taste of consumers which be easily cooked and consumed with only spaghetti noodles, does not give out the unique smell of pork, but the taste and aroma are harmonized with various sub-ingredients, and thus has an appropriate viscosity to go well with spaghetti noodles.

Description

Method for producing meat sauce containing tomato and pork as main component {Method for producing meat sauce containing tomato and pork as main component}

The present invention is a mixture of pretreated pork and chicken broth, tomato paste, onion, bell pepper, champignon mushrooms, jalapenos, olives, garlic, salt, starch syrup, pineapple juice, dermis powder, basil leaves, parsley powder and vitamin tree fruit powder. It relates to a method of manufacturing a meat sauce, characterized in that it is produced using meat sauce ingredients, and a meat sauce manufactured by the method.

In Korea, cattle and pigs are meat consumed in the largest proportion among meats other than poultry, and are divided into various parts and sold. After these cows and pigs are slaughtered, they are shaped for each part through specialized vendors, and they are usually sold at different prices and names according to each part.

It is common for such meat shaping to be performed by a professional (shaping) due to heavy weight, use of knives, classification of each part, etc. It is known that it is impossible to separate. In particular, a considerable amount of muscle tissue remains in the vicinity of the head, neck, and leather where separation is difficult and the amount is not large even after the above professional shaping.

In general, the muscle tissue separated by the orthopedist is sold as a product according to each part, and the remaining muscle tissue after the orthopedic is separately separated and consumed in small amounts under the name of “back meat”. In fact, in the process of separating into legs, sirloin, ribs, etc., there is a considerable amount of meat that is removed because it is not enough to be classified as a separate part. The etymology of the word hind meat means 'meat that goes out behind', that is, meat that is not officially sold. However, in the case of such back meat, the amount from one animal is less than that of meat made into a product, and the taste is often inferior, so rather than being sold as a product, it is sold only limitedly as an ingredient for grilling in some specialty stores.

In general, spaghetti is a type of Italian noodles that is eaten with warm sauce on spaghetti. Representative examples of such sauce include salsa bolognese (meat sauce) and salsa napoletana (Napoli sauce), as well as butter and cheese. It is known that there are many sauces using fish and shellfish. Such spaghetti food is somewhat common in Korea, and it is made and eaten at restaurants or at home.

Korean Patent No. 1112718 discloses a method for producing room temperature distribution heat-sterilized gochujang pasta sauce, and Korean Patent No. 0749789 discloses a method for producing oyster spaghetti sauce. It is different from the manufacturing method of meat sauce.

The present invention has been made by the above request, and the present inventors optimize the manufacturing conditions such as pork pretreatment, material type, mixing ratio and heating in order to further improve the added value of the remaining pork hind meat after processing, pork The present invention was completed by developing a meat sauce that can be easily used when cooking spaghetti without a distinctive smell and has excellent taste.

In order to solve the above problems, the present invention (1) lay the sinensis sinensis leaves in a container, put the pork on the sinensis sinensis leaves, then lay the sinensis sinensis leaves on the pork again, close the lid of the container and mature Preparing pork by slicing; (2) preparing tomato paste by putting tomatoes with stems removed in a pot and concentrating them by adding salt and citric acid thereto; (3) adding chicken bones, salt, garlic, cloves and cooking wine to water, boiling it, and filtering it to prepare chicken broth; (4) Chicken broth prepared in step (3), tomato paste prepared in step (2), pork and onion prepared in step (1), green pepper, champignon mushroom, jalapeno, olives, garlic, salt , preparing meat sauce ingredients of starch syrup, pineapple juice, dermis powder, basil leaves, parsley powder, and vitamin tree fruit powder; (5) heating a mixture of chicken broth, tomato paste, pork, onion, green pepper, champignon mushroom, jalapeno, olives, garlic, salt, starch syrup and pineapple juice prepared in step (4); And (6) cooling the heated mixture of step (5) and mixing the dermis powder, basil leaves, parsley powder and vitamin tree fruit powder prepared in step (4) thereto. It provides a method for producing a meat sauce to do.

In addition, the present invention provides a meat sauce prepared by the above method.

The meat sauce of the present invention can be easily cooked and consumed with only spaghetti noodles, while not giving out the distinctive smell of pork, the taste and aroma are harmonized with various sub-ingredients, and it has an appropriate viscosity, so it goes well with spaghetti noodles and is suitable for consumers' taste. Meat sauce can be served.

In order to achieve the object of the present invention, the present invention

(1) Placing cinnamon leaves in a container, placing pork on top of the cinnamon leaves, then laying the cinnabar leaves on the pork again, closing the lid of the container, aging, and slicing to prepare pork;

(2) preparing tomato paste by putting tomatoes with stems removed in a pot and concentrating them by adding salt and citric acid thereto;

(3) adding chicken bones, salt, garlic, cloves and cooking wine to water, boiling it, and filtering it to prepare chicken broth;

(4) Chicken broth prepared in step (3), tomato paste prepared in step (2), pork and onion prepared in step (1), green pepper, champignon mushroom, jalapeno, olives, garlic, salt , preparing meat sauce ingredients of starch syrup, pineapple juice, dermis powder, basil leaves, parsley powder, and vitamin tree fruit powder;

(5) heating a mixture of chicken broth, tomato paste, pork, onion, green pepper, champignon mushroom, jalapeno, olives, garlic, salt, starch syrup and pineapple juice prepared in step (4); and

(6) Cooling the heated mixture of step (5) and mixing the dermis powder, basil leaf, parsley powder and vitamin tree fruit powder prepared in step (4) here A method for producing meat sauce is provided.

In the meat sauce manufacturing method of the present invention, the step (1) is preferably to lay the parsley leaves in a container, put the pork on the parsley leaves, and then lay the parsley leaves on the pork again, Close the lid of the container, ripen at 0 ~ 5 ℃ for 10 to 14 hours, and prepare pork by slicing. You can prepare the pork by laying the leaves of the parsnips on top of the meat again, closing the lid of the container, aging it for 12 hours at 0 ~ 5 ℃, and slicing it. Pre-processing the pork under the above conditions allowed the fragrance of the leaves of the cinnamon tree to be subtly absorbed, further improving the flavor, and making the meat more tender while removing the unique smell of pork.

In addition, in the meat sauce manufacturing method of the present invention, the tomato paste in step (2) is preferably prepared by putting tomatoes with stems removed in a pot, and 0.4 to 0.6% (w/w) of salt and 0.008 citric acid compared to tomatoes. It can be prepared by adding ~0.012% (w/w) and concentrating for 2 to 4 hours. More preferably, put tomatoes with stems removed in a pot, and add 0.5% (w/w) of salt to tomatoes and citric acid It can be prepared by adding 0.01% (w/w) and concentrating for 3 hours. When preparing tomato paste under the above conditions, it was possible to cook tomatoes sufficiently soft to be suitable for preparing meat sauce without browning during heating.

In addition, in the meat sauce manufacturing method of the present invention, the chicken stock in step (3) is preferably 180 to 220 g of chicken bones, 3.5 to 4.5 g of salt, 8 to 12 g of garlic, and 0.8 cloves in 0.8 to 1.2 L of water. ~ 1.2 g and 1.8 ~ 2.2 mL of cooking wine, boiled at 90 ~ 110 ℃ for 2 ~ 4 hours, and can be prepared by filtering, more preferably, 200 g of chicken bones in 1 L of water, 4 g of salt, 10 g of garlic, Add 1 g of cloves and 2 mL of cooking wine, boil at 100 ° C. for 3 hours, and then filter to prepare chicken broth. When an appropriate amount of chicken stock prepared under the above conditions was added to the sauce, the umami and deep taste of the meat sauce could be further enhanced.

In addition, in the meat sauce manufacturing method of the present invention, the meat sauce ingredients in step (4) are preferably 10 to 12% by weight of chicken broth, 60 to 64% by weight of tomato paste, pork based on the total weight of the meat sauce ingredients. Meat 7-9% by weight, onion 2.7-3.3% by weight, green pepper 2.2-2.7% by weight, champignon mushroom 1.3-1.7% by weight, jalapeño 0.8-1.2% by weight, olive 2.3-2.7% by weight, garlic 0.4-0.6% by weight , salt 1.8 ~ 2.2% by weight, starch syrup 3.5 ~ 4.5% by weight, pineapple juice 0.6 ~ 1% by weight, dermis powder 0.2 ~ 0.4% by weight, basil leaf 0.4 ~ 0.6% by weight, parsley powder 0.2 ~ 0.4% by weight, and vitamin tree It can be prepared with 0.2 to 0.4% by weight of fruit powder, more preferably based on the total weight of meat sauce ingredients, 11% by weight chicken broth, 61.8% by weight tomato paste, 8% by weight pork, 3% by weight onion, 2.5 bell pepper % by weight, champignon mushroom 1.5% by weight, jalapeno 1% by weight, olive 2.5% by weight, garlic 0.5% by weight, salt 2% by weight, starch syrup 4% by weight, pineapple juice 0.8% by weight, dermis powder 0.3% by weight, basil leaf Meat sauce ingredients of 0.5% by weight, 0.3% by weight of parsley powder and 0.3% by weight of vitamin tree fruit powder can be prepared. By mixing the ingredients under the above conditions to prepare the sauce, the taste and aroma of the ingredients are well harmonized and the flavor is excellent, which further satisfies the preference of consumers.

In addition, in the meat sauce manufacturing method of the present invention, step (5) is preferably chicken stock, tomato paste, pork, onion, green pepper, champignon mushroom, jalapeno, olive, garlic, salt, starch syrup and pineapple juice. The mixture of the liquid may be heated at 90 to 110 ° C for 10 to 30 minutes, more preferably chicken stock, tomato paste, pork, onion, green pepper, champignon mushroom, jalapeno, olives, garlic, salt, A mixture of starch syrup and pineapple juice may be heated at 100° C. for 20 minutes.

In addition, in the meat sauce manufacturing method of the present invention, step (6) preferably cools the heated mixture to 50 to 70 ° C, and mixes dermis powder, basil leaf, parsley powder, and vitamin tree fruit powder therein. More preferably, the heated mixture may be cooled to 60° C., and dermis powder, basil leaves, parsley powder, and vitamin tree fruit powder may be mixed therein.

After heating the ingredients as in step (5) above, cooling them and further mixing the ingredients as in step (6) did not make it dirty, and the taste and aroma of the ingredients could be mixed so that they were more harmonious.

The meat sauce manufacturing method of the present invention is more specifically

(1) Lay cypress leaves in a container, put pork on top of cypress leaves, then spread cypress leaves on the pork again, close the lid of the container, and age at 0-5℃ for 10-14 hours. Preparing pork by slicing;

(2) Put the stemmed tomatoes in a pot, add 0.4 to 0.6% (w/w) of salt and 0.008 to 0.012% (w/w) of citric acid to the tomato paste and concentrate for 2 to 4 hours to obtain tomato paste. manufacturing;

(3) Add 180~220 g of chicken bones, 3.5~4.5 g of salt, 8~12 g of garlic, 0.8~1.2 g of cloves, and 1.8~2.2 mL of cooking wine to 0.8~1.2 L of water and simmer at 90~110℃ for 2~4 hours. Preparing chicken broth by boiling and then filtering;

(4) Based on the total weight of the meat sauce ingredients, 10 to 12% by weight of the chicken stock prepared in step (3), 60 to 64% by weight of tomato paste prepared in step (2), Pork 7-9% by weight, onion 2.7-3.3% by weight, green pepper 2.2-2.7% by weight, champignon mushroom 1.3-1.7% by weight, jalapeno 0.8-1.2% by weight, olive 2.3-2.7% by weight, garlic 0.4-0.6% by weight %, salt 1.8~2.2% by weight, starch syrup 3.5~4.5% by weight, pineapple juice 0.6~1% by weight, dermis powder 0.2~0.4% by weight, basil leaf 0.4~0.6% by weight, parsley powder 0.2~0.4% by weight, and vitamins Preparing a meat sauce material of 0.2 to 0.4% by weight of tree nut powder;

(5) A mixture of chicken stock, tomato paste, pork, onion, bell pepper, champignon mushroom, jalapeno, olive, garlic, salt, starch syrup and pineapple juice prepared in step (4) was heated at 90 to 110 ° C. heating for 10 to 30 minutes; and

(6) cooling the heated mixture in step (5) to 50-70 ° C, and mixing the dermis powder, basil leaf, parsley powder and vitamin tree fruit powder prepared in step (4) therewith there is,

more specifically

(1) Lay the oak leaves in a container, place the pork on the leaves, put the leaves on the pork again, close the lid of the container, age at 0-5℃ for 12 hours, and slice the pork. preparing meat;

(2) preparing tomato paste by putting tomatoes with stems removed in a pot and concentrating for 3 hours by adding 0.5% (w/w) of salt and 0.01% (w/w) of citric acid compared to tomatoes;

(3) adding 200 g of chicken bones, 4 g of salt, 10 g of garlic, 1 g of cloves and 2 mL of cooking wine to 1 L of water, boiling at 100 ° C. for 3 hours and filtering to prepare chicken broth;

(4) Based on the total weight of meat sauce ingredients, 11% by weight of chicken stock prepared in step (3), 61.8% by weight of tomato paste prepared in step (2), and 8% by weight of pork prepared in step (1) % and onion 3% by weight, bell pepper 2.5% by weight, champignon mushroom 1.5% by weight, jalapeño 1% by weight, olive 2.5% by weight, garlic 0.5% by weight, salt 2% by weight, starch syrup 4% by weight, pineapple juice 0.8% by weight Preparing a meat sauce material of 0.3% by weight of dermis powder, 0.5% by weight of basil leaf, 0.3% by weight of parsley powder and 0.3% by weight of vitamin tree fruit powder;

(5) A mixture of chicken broth, tomato paste, pork, onion, green pepper, champignon mushroom, jalapeno, olives, garlic, salt, starch syrup and pineapple juice prepared in step (4) is heated at 100 ° C for 20 minutes. heating while; and

(6) cooling the heated mixture of step (5) to 60 ° C, and mixing the dermis powder prepared in step (4), basil leaves, parsley powder, and vitamin tree fruit powder therein.

The present invention also provides a meat sauce prepared by the above method. Food containing the meat sauce of the present invention may be spaghetti, pasta, noodles or rice, but is not limited thereto.

Hereinafter, examples of the present invention will be described in detail. However, the following examples are only to illustrate the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Meat Spaghetti Sauce

(1) In a stainless steel airtight container, spread 100 g of cinnamon leaves evenly and spread pork on the cinnamon leaves (cheek meat, head meat, pork belly, sirloin, sirloin, etc.) After removing some of the fat from the meat part), 1 kg of pork was spread evenly on top of the pork, and the lid of the airtight container was closed and aged for 12 hours at 0 ~ 5 ℃.

(2) Prepared by slicing the aged pork in step (1) into small pieces of a predetermined size (0.2 to 0.5 × 0.2 to 0.5 mm).

(3) Onions, bell peppers, champignon mushrooms, jalapeno pickles (manufacturer: Evergreen Food), and black olives were prepared by slicing each.

(4) After washing, put the stemmed tomatoes in a pot, add 0.5% (w/w) of salt and 0.01% (w/w) of citric acid compared to tomatoes with the stems removed, and cook for 3 minutes over low heat (80 ~ 100℃). Tomato paste was prepared by concentrating and pulverizing while boiling for an hour.

(5) 200 g of chicken bones, 4 g of salt, 10 g of whole garlic, 1 g of cloves, and 2 mL of cooking wine (Mirin) were added to 1 L of purified water, boiled at 100 ° C. for 3 hours, and then filtered to prepare chicken broth.

(6) Based on the total weight of meat spaghetti sauce ingredients, 11% by weight of chicken broth prepared in step (5), 61.8% by weight of tomato paste prepared in step (4), and 8% by weight of pork prepared in step (2) % by weight, 3% by weight of onion prepared in step (3), 2.5% by weight of bell pepper, 1.5% by weight of champignon mushroom, 1% by weight of jalapeno pickles, 2.5% by weight of black olives, 0.5% by weight of minced garlic, 2% by weight of refined salt, 4% by weight of starch syrup, 0.8% by weight of pineapple juice (squeezed from pineapple pulp), 0.3% by weight of dermis powder (manufacturer: Yeson Yakcho), 0.5% by weight of fresh basil leaves, 0.3% by weight of parsley powder (manufacturer: Sunnydeul), and vitamins Meat spaghetti sauce material of 0.3% by weight of tree nut powder (manufacturer: KT Biopharm) was prepared.

(7) A mixture of chicken broth, tomato paste, pork, onion, bell pepper, champignon mushroom, jalapeno pickles, black olives, minced garlic, refined salt, starch syrup, and pineapple juice prepared in step (6) is heated to 100 ° C. heated for 20 minutes.

(8) The mixture heated in step (7) is cooled to 60 ° C, and the dermal powder prepared in step (6), fresh basil leaves, parsley powder, and vitamin tree fruit powder are mixed therein.

Comparative Example 1. Meat Spaghetti Sauce

(1) Pork back meat was prepared by slicing into predetermined sizes (0.2 ~ 0.5 × 0.2 ~ 0.5 mm).

(2) Onions, green peppers, champignon mushrooms, jalapeño pickles, and black olives were each cut and prepared.

(3) Based on the total weight of meat spaghetti sauce ingredients, 8% by weight of pork prepared in step (1), 11.4% by weight of liquid chicken stock (manufacturer: Nestle), 61.8% by weight of tomato paste (manufacturer: ConAgra Brands), the above 3% by weight of onion prepared in step (2), 2.5% by weight of bell pepper, 1.5% by weight of champignon mushrooms, 1% by weight of jalapeno pickles and 2.5% by weight of black olives, 0.5% by weight of minced garlic, 2% by weight of refined salt, 4.8% by weight of starch syrup , Meat spaghetti sauce material of 1% by weight of parsley powder was prepared.

(4) The mixture of liquid chicken stock, tomato paste, pork, onion, green pepper, champignon mushroom, jalapeno pickles, black olives, minced garlic, refined salt and starch syrup prepared in step (3) is heated at 100 ° C for 20 minutes. heated while

(5) The mixture heated in step (4) was cooled to 60° C., and the parsley powder prepared in step (3) was mixed therewith.

Comparative Example 2. Meat Spaghetti Sauce

(1) After laying the cypress leaves in an airtight container, placing the pork on the cypress leaves, then laying the cypress leaves on the pork again, closing the lid of the airtight container, and aging at 0 to 5 ° C for 24 hours. .

(2) Prepared by slicing the aged pork in step (1) into small pieces of a predetermined size (0.2 to 0.5 × 0.2 to 0.5 mm).

(3) Onions, bell peppers, champignon mushrooms, jalapeno pickles, and black olives were each cut and prepared.

(4) After washing, put the stemmed tomatoes in a pot, add 0.8% (w/w) of salt and 0.02% (w/w) of citric acid to the tomatoes, boil them over low heat for 1 hour, concentrate them, and crush the tomatoes. A paste was prepared.

(5) Add 300 g of chicken bones, 1 g of salt, 15 g of whole garlic, 2 g of cloves, and 1 mL of mirin to 1 L of purified water, boil at 100 ° C. for 6 hours, and filter to prepare chicken broth.

(6) Based on the total weight of meat spaghetti sauce ingredients, 11% by weight of chicken broth prepared in step (5), 61.8% by weight of tomato paste prepared in step (4), and 8% by weight of pork prepared in step (2) % by weight, 3% by weight of onion prepared in step (3), 2.5% by weight of bell pepper, 1.5% by weight of champignon mushroom, 1% by weight of jalapeno pickles, 2.5% by weight of black olives, 0.5% by weight of minced garlic, 2% by weight of refined salt, 4% by weight of starch syrup, 0.8% by weight of pineapple juice (squeezed from pineapple pulp), 0.3% by weight of dermis powder (manufacturer: Yeson Yakcho), 0.5% by weight of fresh basil leaves, 0.3% by weight of parsley powder (manufacturer: Sunnydeul), and vitamins Meat spaghetti sauce material of 0.3% by weight of tree nut powder (manufacturer: KT Biopharm) was prepared.

(7) A mixture of chicken broth, tomato paste, pork, onion, bell pepper, champignon mushroom, jalapeno pickles, black olives, minced garlic, refined salt, starch syrup, and pineapple juice prepared in step (6) is heated to 100 ° C. heated for 40 minutes.

(8) The mixture heated in step (7) is cooled to 80 ° C, and the dermis powder prepared in step (6), fresh basil leaves, parsley powder, and vitamin tree fruit powder are mixed therein.

Example 1. Sensory test of meat spaghetti sauce according to manufacturing conditions

A sensory test was performed on spaghetti noodles cooked with the meat spaghetti sauce prepared by the method of Preparation Example 1 and the meat spaghetti sauce of Comparative Examples 1 and 2, and each spaghetti cooked by heating. The sensory test was conducted on 50 trained sensory test agents, and a 5-point preference scale method was used to classify the degree of preference, with 1 point being very bad, 2 points being bad, 3 points being average, 4 points being good, and 5 points being very good. did

Sensory test of meat spaghetti sauce according to manufacturing conditions division incense taste overall taste Preparation Example 1 4.5 4.4 4.4 Comparative Example 1 3.4 3.5 3.4 Comparative Example 2 3.7 3.8 3.7

As a result, the spaghetti using the meat spaghetti sauce of Preparation Example 1 showed higher scores in all items than the spaghetti using the meat spaghetti sauce of Comparative Examples. Therefore, it can be confirmed that preparing meat sauce by pre-treating pork by the method of Preparation Example 1, preparing tomato paste and chicken broth, and heating it can improve the preference without producing any fishy smell peculiar to pork. could

Example 2. Sensory test of meat spaghetti sauce according to material type

The meat spaghetti sauce prepared by the method of Preparation Example 1 and the meat spaghetti sauce prepared by the method of Preparation Example 1, but the meat spaghetti sauce (Comparative Examples 3 to 5) prepared by using different types of ingredients in step (6) The results of the sensory test performed in the same manner as in Example 1 are shown in Table 3 below.

Comparison of Meat Sauce Ingredient Types (% by weight) material type Preparation Example 1 Comparative Example 3 Comparative Example 4 Comparative Example 5 chicken stock 11 11 11 11 tomato paste 61.8 61.8 61.8 61.8 pork 8 8 8 8 onion 3 3 3 3 pimento 2.5 4 2.5 2.5 champignon mushroom 1.5 - 1.5 1.5 Jalapeno Pickles One One One One black olives 2.5 2.5 2.5 2.5 chopped garlic 0.5 0.5 0.5 0.5 refined salt 2 2 2 2 corn syrup 4 4.8 4.8 4 Pineapple Juice 0.8 - - 0.8 dermis powder 0.3 - - 0.8 fresh basil leaves 0.5 - 0.5 - parsley powder 0.3 1.4 0.6 0.6 Vitamin Tree Fruit Powder 0.3 - 0.3 - Sum 100 100 100 100

Sensory test of meat spaghetti sauce according to the type of material division incense taste overall taste Preparation Example 1 4.5 4.4 4.4 Comparative Example 3 3.8 3.6 3.6 Comparative Example 4 4.0 3.8 3.7 Comparative Example 5 4.0 3.9 3.8

As a result, as compared to Table 3, the spaghetti using the meat spaghetti sauce of Preparation Example 1 showed higher scores in all items than the spaghetti using the meat spaghetti sauce of Comparative Examples 3 to 5, and Comparative Example 3 showed relatively high scores. showed the lowest preference. Therefore, it is determined that it is most desirable to prepare spaghetti sauce using all 16 ingredients as in Preparation Example 1.

Example 3. Sensory test of meat spaghetti sauce according to ingredient mixing ratio

The meat spaghetti sauce prepared by the method of Preparation Example 1 and the meat spaghetti sauce prepared by the method of Preparation Example 1, but the meat spaghetti sauce (Comparative Examples 6 and 7) prepared by changing the mixing ratio of the ingredients in step (6) The results of the sensory test performed in the same manner as in Example 1 are shown in Table 5 below.

Comparison of meat sauce ingredient mixing ratio (% by weight) material type Preparation Example 1 Comparative Example 6 Comparative Example 7 chicken stock 11 8 14 tomato paste 61.8 68 55 pork 8 5 11 onion 3 One 5 pimento 2.5 5 One champignon mushrooms 1.5 One 2 Jalapeno Pickles One 0.5 1.5 black olives 2.5 3.6 1.5 chopped garlic 0.5 0.2 0.8 refined salt 2 One 3 corn syrup 4 5 1.8 Pineapple Juice 0.8 0.4 1.2 dermis powder 0.3 0.1 One fresh basil leaves 0.5 One 0.1 parsley powder 0.3 0.1 0.6 Vitamin Tree Fruit Powder 0.3 0.1 0.5 Sum 100 100 100

Sensory test of meat spaghetti sauce according to ingredient mixing ratio division incense taste overall taste Preparation Example 1 4.5 4.4 4.4 Comparative Example 6 4.1 3.9 3.9 Comparative Example 7 4.0 3.7 3.9

As a result, the spaghetti using the meat spaghetti sauce of Preparation Example 1 showed higher scores in all items than the spaghetti using the meat spaghetti sauce of Comparative Examples, so it was optimized to prepare meat sauce by mixing the ingredients under the conditions of Preparation Example 1. did

Claims (5)

(1) Lay cypress leaves in a container, put pork on top of cypress leaves, then lay cypress leaves on the pork again, close the lid of the container, and age at 0-5℃ for 10-14 hours. Preparing pork by slicing;
(2) Put the stemmed tomatoes in a pot, add 0.4 to 0.6% (w/w) of salt and 0.008 to 0.012% (w/w) of citric acid compared to tomatoes, and concentrate them for 2 to 4 hours to make tomato paste. manufacturing;
(3) Add 180~220 g of chicken bones, 3.5~4.5 g of salt, 8~12 g of garlic, 0.8~1.2 g of cloves, and 1.8~2.2 mL of cooking wine to 0.8~1.2 L of water and simmer at 90~110℃ for 2~4 hours. Preparing chicken broth by boiling and then filtering;
(4) Based on the total weight of the meat sauce ingredients, 10 to 12% by weight of the chicken stock prepared in step (3), 60 to 64% by weight of tomato paste prepared in step (2), and Pork 7-9% by weight, onion 2.7-3.3% by weight, green pepper 2.2-2.7% by weight, champignon mushroom 1.3-1.7% by weight, jalapeno 0.8-1.2% by weight, olive 2.3-2.7% by weight, garlic 0.4-0.6% by weight %, salt 1.8~2.2% by weight, starch syrup 3.5~4.5% by weight, pineapple juice 0.6~1% by weight, dermis powder 0.2~0.4% by weight, basil leaf 0.4~0.6% by weight, parsley powder 0.2~0.4% by weight, and vitamins Preparing a meat sauce material of 0.2 to 0.4% by weight of tree nut powder;
(5) A mixture of chicken stock, tomato paste, pork, onion, bell pepper, champignon mushroom, jalapeno, olives, garlic, salt, starch syrup and pineapple juice prepared in step (4) was heated at 90 to 110 ° C. heating for 10 to 30 minutes; and
(6) Cooling the heated mixture in step (5) to 50-70 ° C, and mixing the dermal powder, basil leaves, parsley powder and vitamin tree fruit powder prepared in step (4) therewith Method for producing meat sauce, characterized in that for. delete delete delete Meat sauce prepared by the method of claim 1.