KR20000006604A - A sauce of rib - Google Patents

A sauce of rib Download PDF

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Publication number
KR20000006604A
KR20000006604A KR1019990003703A KR19990003703A KR20000006604A KR 20000006604 A KR20000006604 A KR 20000006604A KR 1019990003703 A KR1019990003703 A KR 1019990003703A KR 19990003703 A KR19990003703 A KR 19990003703A KR 20000006604 A KR20000006604 A KR 20000006604A
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KR
South Korea
Prior art keywords
sauce
seasoning
juice
liters
onion
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KR1019990003703A
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Korean (ko)
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전선복
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전선복
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Priority to KR1019990003703A priority Critical patent/KR20000006604A/en
Publication of KR20000006604A publication Critical patent/KR20000006604A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20Synthetic spices, flavouring agents or condiments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30Artificial sweetening agents

Abstract

PURPOSE: A seasoning sauce is provided to season beef or pork ribs in preparation of Galbi, one of the Korean famous traditional foods. CONSTITUTION: The seasoning sauce is prepared by boiling for 40 minutes 20 kg of water, 2.86 kg of nicely aged soy sauce, 3 kg of refined sugar, 2 kg of starch syrup, 350 kg of whole bulb of garlic, 90 g of whole bulb of ginger, 750 g of whole bulb of onion, 1 kg of green onion, 2.85 kg of pear, 300 g of red pepper seeds and 1 kg of chopped apple; adding 600 g of potato starch powder and boiling for 7 minutes; cooling the meat sauce; and adding to the prefabricated meat sauce 3.5 kg of pear juice, 2.5 kg of onion juice, 80 g of ginger juice, 350 g of chopped garlic, 350 liters of cola, 40 g of nucleotide seasoning (Miwon), 300 liters of red pepper seed oil, 70 g of black pepper, 200 g of caramel, 150 g of sesame oil, 100 liters of refined rice wine and 50 liters of seasoning wine.

Description

갈비용 양념 소스{A sauce of rib}Galbi seasoning sauce {A sauce of rib}

본 발명은 소갈비 또는 돼지갈비용 양념 소스에 관한 것이다.The present invention relates to a beef rib or pork ribs seasoning sauce.

갈비 요리는 한국의 전형적인 전통음식물중 하나로서, 근래에는 세계 각국의 외국인들에게 한국의 맛을 선보이는 대표적인 종목이 되고 있다.Galbi cuisine is one of the traditional Korean foods, and has recently become a representative item that presents Korean tastes to foreigners from all over the world.

이러한 갈비 요리는 숯불에 굽는 방식의 숯불갈비, 익혀서 조리하는 갈비찜, 그리고 갈비탕 등으로 분류할 수 있는데, 이중에서도 상기 숯불갈비와 갈비찜이 전형적인 갈비요리로서 인식되며, 본원에서는 상기 숯불갈비와 갈비찜을 대상으로 하므로, 이하에서는 갈비 요리를 이것들로 국한하여 설명하기로 한다.These ribs can be categorized into charcoal-grilled ribs cooked on charcoal, cooked ribs cooked, and ribs tang, among which the charcoal ribs and braised ribs are recognized as typical ribs. Since it will be described below, the ribs cooking only limited to these.

갈비 요리는 굽거나 찌는 방식에 상관없이, 고기 육질에 잘 배어들 수 있도록 양념 소스를 사용하는 것이 필수적이고, 특히 불에 굽는 경우에는 양념에 재워서 하룻밤 정도의 시간동안 숙성시키는 것이 권장되어 왔다. 이러한 종래의 갈비용 양념 소스는 단맛을 주고 고기를 연하게 하며 육질에 잘 침투될 수 있게 하는 것으로 인식되어 왔고, 이러한 제품들은 업소용뿐만 아니라 현재에는 가정용으로도 시판되고 있다.Regardless of the way you cook or steam the ribs, it is essential to use seasoning sauces so that they can be immersed in the meat, especially if you are roasting it. These conventional Galbi seasoning sauces have been recognized to give sweetness, tender meat and permeate well into meat, and these products are now commercially available not only for business but also for home use.

그러나 현대인들은 예컨대 라면이나 카레 등의 경우에서와 같이 매운 맛을 선호하는 경향이 강한 점을 미루어 볼 때, 종래에 단맛 위주의 감미만을 제공하던 양념의 개념을 탈피하여 현대인의 이러한 취향과 기호에 부응할 수 있도록 종래의 양념 소스와는 다른 독특한 맛의 조리용 소스를 개발할 필요가 있다.However, considering that modern people tend to prefer spicy flavors such as ramen or curry, for example, they have avoided the concept of seasoning, which has only provided sweetness. In order to do so, it is necessary to develop a cooking sauce with a unique taste different from the conventional seasoning sauce.

본 발명의 목적은 상기와 같은 요구에 부응하여 매운 맛을 내는 예컨대 고추씨 기름이 첨가되어 매운 맛을 낼 수 있을 뿐만 아니라 야채즙이 첨가되어 고기가 잘 타지 않는 갈비용 양념 소스를 제공하고자 하는 것이다.It is an object of the present invention to provide a spicy taste sauce that is not only hard to burn, but also to add spicy taste, for example, red pepper seed oil, which has a spicy taste in response to the above requirements.

본 발명자는 다양한 실험과 연구를 거듭한 결과 매운 맛과 단맛, 그리고 기타 향미가 적절하게 배합된 독특하고 향기로운 맛의 양념 소스를 개발하게 되어 본 발명을 완성하였다.As a result of various experiments and studies, the inventors have completed the present invention by developing a unique and aromatic seasoning sauce in which spicy, sweet, and other flavors are appropriately combined.

본 발명에 따른 갈비용 양념 소스는 물 20 kg, 진간장 2.85 kg, 백설탕 3 kg, 물엿 2 kg, 통마늘 350 g, 통생강 90 g, 통양파 1 kg 750 g, 대파 1 kg, 배 2.85 kg, 고추씨 300 g, 썰은 사과 1 kg 을 40 분 끓이고, 그 다음에는 감자 전분을 600 g 넣고 7 분 더 끓인 후 끓인 육장 소스를 식히고, 배즙 3.5 kg, 양파즙 2.5 kg, 생강즙 80 g, 다진 마늘 350 g, 콜라 350 ℓ, 핵산조미료(미원) 40 g, 고추씨 기름 300 ℓ, 후추 70 g, 카라멜 200 g, 참기름 150 g, 정종 100 ℓ 및 맛술(롯데 미림) 50 ℓ를 상기 미리 제조한 육장 소스에 넣어 제조된다.Galbi seasoning sauce according to the present invention is water 20 kg, soy sauce 2.85 kg, white sugar 3 kg, starch syrup 2 kg, whole garlic 350 g, fresh ginger 90 g, whole onion 1 kg 750 g, green onion 1 kg, pear 2.85 kg, red pepper seeds 300 g, 1 kg of sliced apples, boil 40 minutes, then 600 g of potato starch, boil for 7 minutes, cool the broiled sauce, cool 3.5 kg of pear juice, 2.5 kg of onion juice, 80 g of ginger juice, 350 g of chopped garlic, 350 liters of coke, 40 g of nucleic acid seasoning (miwon), 300 l of red pepper seed oil, 70 g of black pepper, 200 g of caramel, 150 g of sesame oil, 100 l of seed varieties and 50 l of tassel (Lotte Mirim) are prepared in the above prepared beef sauce. do.

상기 재료들은 제조하고자 하는 소스의 양에 따라 동일한 비율로 조정이 가능하며, 매운 맛을 내는 재료로 본 발명에서는 바람직하게 고추씨 기름을 사용하였으나, 신미를 제공할 수만 있다면 다른 형태의 재료를 사용할 수 도 있을 것이다.The ingredients can be adjusted in the same proportions according to the amount of sauce to be prepared, and although the pepper seed oil is preferably used in the present invention as a spicy flavoring material, other types of materials can be used as long as it can provide the flavor. There will be.

이하에서는 구체적인 제조예에 의해 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail by specific preparation examples.

우선, 본 발명의 양념 소스는 다음과 같은 재료를 사용한다.First, the seasoning sauce of the present invention uses the following materials.

물 20 kg20 kg of water

진간장 2.85 kg2.85 kg soy sauce

백설탕 3 kg3 kg of sugar

물엿 2 kg2 kg of starch syrup

통마늘 350 g350 g whole garlic

통생강 90 g90 g of whole fresh ginger

통양파 1 kg 750 gWhole onion 1 kg 750 g

대파 1 kg1 kg of leeks

배 2 kg 850 g (100 kcal/ 250 g)2 kg 850 g (100 kcal / 250 g)

고추씨 300 g300 g of red pepper seeds

사과 1 kg (100 kcal/ 200 g)1 kg apple (100 kcal / 200 g)

상기와 같은 재료를 그릇에 담아 40 분 동안 끓인 후 채반에 바쳐서 야채 찌꺼기를 제거한다.Put the above ingredients in a bowl, boil for 40 minutes, and then put in a tray to remove vegetable debris.

그 다음에는 여기에 감자 전분을 600 g 넣고 7 분 더 끓여서 점도를 높인다. 이렇게 끓인 육장 소스를 식히고, 이와는 별도로 야채즙을 만든다.Then add 600 g of potato starch and boil for another 7 minutes to increase the viscosity. Cool the boiled beef sauce and make vegetable juice separately.

야채즙은, 배 3.5 kg 을 믹서기에 갈아서 고은 망으로 국물을 짜서 만든 배즙, 양파 2.5 kg 을 갈아서 짠 양파즙, 생강즙 80 g, 다진 마늘 350 g, 그리고 조미용의 기타 첨가물로서 콜라 350 ℓ, 조미료(미원) 40 g, 고추씨 기름 300 ℓ, 후추 70 g, 카라멜 200 g, 참기름 150 g, 정종 100 ℓ, 그리고 맛술(롯데 미림(상표명)) 50 ℓ를 혼합하여 제조한다.Vegetable juice is made by mixing 3.5 kg of pears in a blender and squeezing the broth with a grated mesh, 2.5 kg of onion juice, crushed onion juice, 80 g of ginger juice, 350 g of chopped garlic, and 350 liters of cola as a seasoning. Miwon) 40 g, red pepper seed oil 300 l, pepper 70 g, caramel 200 g, sesame oil 150 g, seed total 100 l, and 50 g of taste liquor (Lotte Mirim).

상기의 미리 제조한 육장 소스에 상기 야채즙과 첨가물을 넣고 잘 저어서 본 발명의 갈비용 양념 소스를 완성한다.The vegetable juice and the additives are added to the previously prepared beef sauce to stir well to complete the galbi seasoning sauce of the present invention.

본 발명의 갈비용 양념 소스는 소갈비 또는 돼지갈비를 재울 때 사용할 수 있으며, 갈비가 구어진 다음에 찍어 먹는 소스로도 사용될 수 있다.Galbi seasoning sauce of the present invention can be used when the beef ribs or pork ribs, and can also be used as a dipping sauce after the ribs are baked.

상기와 같은 본 발명의 양념 소스는 재료에 고추씨가 들어가서 고기의 윤기가 나게하고 사용된 재료들간의 독특한 배합비율로 인해 매콤한 맛이 나게 되며, 모든 야채를 즙을 내서 첨가하여 사용하기 때문에 소스 자체가 연하며 부드럽고 입맛이 깔끔하고 갈비를 불판에서 구울 때 고기가 잘 타지 않게 되므로, 일반인들의 음식문화를 일층 고양시킬 수 있는 효과를 제공한다.Seasoning sauce of the present invention as described above, the pepper seeds into the ingredients to make the meat shiny and spicy taste due to the unique blending ratio between the ingredients used, all the vegetables are added to the juice, so the sauce itself It is soft, tender and tastes good, and the meat doesn't burn well when the ribs are grilled on a fire plate.

Claims (1)

갈비용 양념 소스에 있어서, 물 20 kg, 진간장 2.85 kg, 백설탕 3 kg, 물엿 2 kg, 통마늘 350 g, 통생강 90 g, 통양파 1 kg 750 g, 대파 1 kg, 배 2.85 kg, 고추씨 300 g, 썰은 사과 1 kg 을 40 분 끓이고, 그 다음에는 감자 전분을 600 g 넣고 7 분 더 끓인 후 끓인 육장 소스를 식히고, 배즙 3.5 kg, 양파즙 2.5 kg, 생강즙 80 g, 다진 마늘 350 g, 콜라 350 ℓ, 핵산조미료(미원) 40 g, 고추씨 기름 300 ℓ, 후추 70 g, 카라멜 200 g, 참기름 150 g, 정종 100 ℓ 및 맛술(롯데 미림) 50 ℓ를 혼합한 야채즙을 상기 미리 제조한 육장 소스에 넣어 제조되는 육장 소스에 넣어 이루어 지는 갈비용 양념 소스.In galbi seasoning sauce, 20 kg of water, 2.85 kg of soy sauce, 3 kg of sugar, starch syrup 2 kg, whole garlic 350 g, fresh ginger 90 g, whole onion 1 kg 750 g, green onion 1 kg, pear 2.85 kg, pepper seed 300 g , Boil 1 kg of sliced apples for 40 minutes, then add 600 g of potato starch, boil for 7 minutes, cool the boiled broth sauce, 3.5 kg of pear juice, 2.5 kg of onion juice, 80 g of ginger juice, 350 g of chopped garlic, coke 350 Pre-prepared meat sauce containing 1 g of nucleic acid seasoning (miwon) 40 g, red pepper seed oil 300 l, pepper 70 g, caramel 200 g, sesame oil 150 g, 100 g seed and 50 liters of tassel (Lotte Mirim) Galbi seasoning sauce that is made in a meat sauce that is manufactured in a pan.
KR1019990003703A 1999-02-04 1999-02-04 A sauce of rib KR20000006604A (en)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100336368B1 (en) * 2000-01-05 2002-05-13 최종안 The manufacturing process of seasoned Korean beef rib
KR101069196B1 (en) * 2009-12-28 2011-09-30 전재록 The composition of spice sauces and the method of pork cookery made of pork, cabbage and allium fistalosum etc.
KR101309065B1 (en) * 2011-07-29 2013-09-16 홍연자 How to make a sause for Toppokki
KR101401116B1 (en) * 2013-11-18 2014-05-29 조우영 Tender hard-boiled back ribs and method for preparing thereof
KR101435941B1 (en) * 2013-03-18 2014-09-11 한국식품연구원 Soy sauce and method for manufacturing thereof
CN104770755A (en) * 2015-04-30 2015-07-15 覃淑兰 Sauced beef and making method thereof
CN106858496A (en) * 2017-01-10 2017-06-20 莫珀丽 A kind of dried orange peel brown sugar old ginger soup
KR20180131164A (en) 2017-05-31 2018-12-10 김순남 Making method of sauce and method how to mature for galbijjim and squid
KR102006811B1 (en) * 2018-12-28 2019-08-02 (주)중부푸드 Method for cooking porkrib
KR102297899B1 (en) * 2021-05-13 2021-09-02 이규화 Method of manufacturing seasoning sauce for meat
KR102623590B1 (en) * 2023-09-18 2024-01-11 주식회사 라움푸드 Steamed pork ribs with fruit sauce

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR860002976A (en) * 1984-10-29 1986-05-19 임철수 Recipe of meat cooking seasoning
KR880002462A (en) * 1986-08-21 1988-05-09 손영희 How to prepare instant spices for meat cooking
KR930011871A (en) * 1991-12-10 1993-07-20 유영학 How to prepare Bulgogi Seasoning for instant cooking
KR950010352A (en) * 1993-09-28 1995-04-28 이헌조 Frequency Synth Tuning Method
KR970025428A (en) * 1995-11-13 1997-06-24 손경식 Composition of Beef Bulgogi Sauce
KR980000159A (en) * 1996-06-17 1998-03-30 손경식 Meat seasoning composition

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR860002976A (en) * 1984-10-29 1986-05-19 임철수 Recipe of meat cooking seasoning
KR880002462A (en) * 1986-08-21 1988-05-09 손영희 How to prepare instant spices for meat cooking
KR930011871A (en) * 1991-12-10 1993-07-20 유영학 How to prepare Bulgogi Seasoning for instant cooking
KR950010352A (en) * 1993-09-28 1995-04-28 이헌조 Frequency Synth Tuning Method
KR970025428A (en) * 1995-11-13 1997-06-24 손경식 Composition of Beef Bulgogi Sauce
KR980000159A (en) * 1996-06-17 1998-03-30 손경식 Meat seasoning composition

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100336368B1 (en) * 2000-01-05 2002-05-13 최종안 The manufacturing process of seasoned Korean beef rib
KR101069196B1 (en) * 2009-12-28 2011-09-30 전재록 The composition of spice sauces and the method of pork cookery made of pork, cabbage and allium fistalosum etc.
KR101309065B1 (en) * 2011-07-29 2013-09-16 홍연자 How to make a sause for Toppokki
KR101435941B1 (en) * 2013-03-18 2014-09-11 한국식품연구원 Soy sauce and method for manufacturing thereof
KR101401116B1 (en) * 2013-11-18 2014-05-29 조우영 Tender hard-boiled back ribs and method for preparing thereof
CN104770755A (en) * 2015-04-30 2015-07-15 覃淑兰 Sauced beef and making method thereof
CN106858496A (en) * 2017-01-10 2017-06-20 莫珀丽 A kind of dried orange peel brown sugar old ginger soup
KR20180131164A (en) 2017-05-31 2018-12-10 김순남 Making method of sauce and method how to mature for galbijjim and squid
KR102006811B1 (en) * 2018-12-28 2019-08-02 (주)중부푸드 Method for cooking porkrib
KR102297899B1 (en) * 2021-05-13 2021-09-02 이규화 Method of manufacturing seasoning sauce for meat
KR102623590B1 (en) * 2023-09-18 2024-01-11 주식회사 라움푸드 Steamed pork ribs with fruit sauce

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