KR20000006604A - A sauce of rib - Google Patents
A sauce of rib Download PDFInfo
- 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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- South Korea
- Prior art keywords
- sauce
- seasoning
- juice
- liters
- onion
- Prior art date
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
- 241000234282 Allium Species 0.000 claims abstract description 12
- 235000002732 oignon Nutrition 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 8
- 240000007329 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 240000000129 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 240000007119 Malus pumila Species 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 235000013736 caramel Nutrition 0.000 claims abstract description 4
- 229920001592 potato starch Polymers 0.000 claims abstract description 4
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 4
- 239000008159 sesame oil Substances 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 239000006188 syrup Substances 0.000 claims abstract description 4
- 235000020357 syrup Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 3
- 235000015206 pear juice Nutrition 0.000 claims abstract description 3
- 240000001987 Pyrus communis Species 0.000 claims abstract 2
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000021016 apples Nutrition 0.000 claims description 2
- 239000000571 coke Substances 0.000 claims description 2
- 150000007523 nucleic acids Chemical class 0.000 claims description 2
- 108020004707 nucleic acids Proteins 0.000 claims description 2
- 210000000614 Ribs Anatomy 0.000 abstract description 16
- 235000015278 beef Nutrition 0.000 abstract description 6
- 235000015277 pork Nutrition 0.000 abstract description 3
- 235000016795 Cola Nutrition 0.000 abstract description 2
- 240000001644 Cola acuminata Species 0.000 abstract description 2
- 235000011824 Cola pachycarpa Nutrition 0.000 abstract description 2
- 235000011829 Ow cola Nutrition 0.000 abstract description 2
- 235000013614 black pepper Nutrition 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 239000002773 nucleotide Substances 0.000 abstract 1
- 125000003729 nucleotide group Chemical group 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 235000021404 traditional food Nutrition 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 4
- 230000014860 sensory perception of taste Effects 0.000 description 4
- 235000019654 spicy taste Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 230000035917 taste Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000015192 vegetable juice Nutrition 0.000 description 3
- 241000220324 Pyrus Species 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
Abstract
Description
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)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990003703A KR20000006604A (en) | 1999-02-04 | 1999-02-04 | A sauce of rib |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990003703A KR20000006604A (en) | 1999-02-04 | 1999-02-04 | A sauce of rib |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20000006604A true KR20000006604A (en) | 2000-02-07 |
Family
ID=19573309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990003703A KR20000006604A (en) | 1999-02-04 | 1999-02-04 | A sauce of rib |
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Cited By (10)
| 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 |
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|---|---|---|---|---|
| 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 |
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- 1999-02-04 KR KR1019990003703A patent/KR20000006604A/en not_active Application Discontinuation
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|---|---|---|---|---|
| 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 |
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| KR980000159A (en) * | 1996-06-17 | 1998-03-30 | 손경식 | Meat seasoning composition |
Cited By (10)
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