KR20040006052A - Production method of meat sauce - Google Patents

Production method of meat sauce Download PDF

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Publication number
KR20040006052A
KR20040006052A KR1020020039563A KR20020039563A KR20040006052A KR 20040006052 A KR20040006052 A KR 20040006052A KR 1020020039563 A KR1020020039563 A KR 1020020039563A KR 20020039563 A KR20020039563 A KR 20020039563A KR 20040006052 A KR20040006052 A KR 20040006052A
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KR
South Korea
Prior art keywords
sauce
red pepper
powder
fermented soybean
taste
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Application number
KR1020020039563A
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Korean (ko)
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KR100449065B1 (en
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손상봉
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손상봉
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Priority to KR10-2002-0039563A priority Critical patent/KR100449065B1/en
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Publication of KR100449065B1 publication Critical patent/KR100449065B1/en

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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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
    • 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
    • A23L27/26—Meat flavours
    • 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
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives

Abstract

PURPOSE: A method for manufacturing intestine sauce by mixing fresh fruits, vegetables and conventional materials a specified mixing ratio is provided. Therefore, the sauce is useful for removing the meaty smell of pig intestines(especially the rectum) and tenderizing meat. CONSTITUTION: Beef flavoring, chemical seasoning and brown sugar are introduced into boiling water, added with traditional fermented soybean paste, clean red pepper, red pepper powder, fermented soybean powder, an apple and garlic and then quickly cooled after packing. For an example, 200g of the beef flavoring , 150g of the chemical seasoning and 800g of brown sugar are heated with 8.5g of water, added with 3.5kg of traditional fermented soybean paste, 200g of clean red pepper, 300g of red pepper powder, 300g of fermented soybean powder, 2kg of apples and 50g of garlic and then quickly cooled to -20deg.C.

Description

막창소스 제조방법{PRODUCTION METHOD OF MEAT SAUCE}Production method of makchang sauce {PRODUCTION METHOD OF MEAT SAUCE}

본 발명은 소 또는 돼지막창(이하 " 막창"이라 약칭함)과 함께 곁들여 먹는 막창소스의 제조방법에 관한 것으로 보다 상세히는 막창을 섭취시 육류의 비린맛을 없애고 그 육질을 부드럽게 하여 줌과 동시에 막창의 담백한 맛을 배가 시켜 주는 막창소스 제조방법에 관한 것이다.The present invention relates to a method of preparing a makchang sauce accompanied with cattle or pork mak (hereinafter abbreviated as "makchang"), more specifically to remove the fishy taste of meat when ingesting the makchang and soften the meat quality and at the same time It relates to a method of manufacturing the makchang sauce that doubles the light taste.

통상 적으로 소 또는 돼지 막창을 섭취시 그 육질을 부드럽게 하고 맛을 보다 담백하게 하여 주기 위해 막창 소스를 곁들여 섭취하게 되는데, 이때 상기 막창 소스는 소금과 참기름이 혼합된 일반적인 소스를 사용하거나 된장,소금,고추 등의 양념을 일정비율로 혼합한 소스를 사용하여 막창의 맛을 증가 시켜 주도록 하였다.In general, when ingested beef or pork spear, it is ingested with a spear sauce to soften the flesh and make the taste lighter, wherein the spear sauce is made using a general sauce mixed with salt and sesame oil or miso, salt The sauce was mixed with red pepper and pepper sauce at a certain rate to increase the taste of the intestine.

따라서 이러한 막창 소스는 양념의 종류와 비율 그리고 그 제조 방법등에 의해 소스의 맛이 달라 지므로 제조자에 따라 맛의 특징이 다르며 또한 차별화된 막창 소스를 제조하여 소비자들의 변화 하는 입맛을 충족시켜 주고 남녀노소 누구나 막창을 즐겨 먹을수 있도록 양질의 소스를 제공하고자 보다 많은 막창 소스 제조방법이 발명 되고 있는 실정이다.Therefore, since the taste of the sauce varies according to the type and ratio of the seasoning and its manufacturing method, the taste of the sauce varies according to the manufacturer, and the differentiated sauce is made to satisfy the changing tastes of consumers. In order to provide high-quality sauce so that you can enjoy the changchang more situation is being invented more methods of manufacturing the changchang sauce.

본 발명은 위와 같은 일반 적인 막창소스에서 차별화 될수 있도록 양질의 재료는 물론 신선한 과일을 일정 비율로 일정 시간 혼합가공하여 막창의 담백한 맛을 증가 시키고 또 과일의 새콤달콤맛으로 막창에 색다른 맛을 가미 하여 줄뿐 아니라 육류의 비린맛을 없애고 육질을 부드럽게 하는 양질의 막창 소스를 제공하므로 소비자들의 입맛을 충족 시켜 줄수 있게 하는 양질의 막창 소스를 제공함에 그 과제를 가지는 것이다.The present invention is to mix the high-quality ingredients as well as fresh fruit at a certain rate to be differentiated from the general makchang sauce as described above to increase the light taste of the makchang and add a different taste to the makchang with the sweet and sour taste of the fruit The task is to provide high quality intestine sauce that can satisfy the tastes of consumers because it provides high quality intestinal sauce that eliminates fishy taste and softens meat.

본 발명은 끓는물 8.5Kg에 쇠고기 다시다 200g, 미원 150g, 황설탕 800g,을 넣고 일정시간 끓인 후 이에In the present invention, boiled water 8.5Kg 200g beef, 150g Miwon, brown sugar 800g, put a boiled for a certain time

재래식 된장 3.5Kg ,청량고추 200g, 청량고운 고추가루 300g, 메주가루 300g, 사과 2Kg, 마늘 500g 을 첨가하여 혼합믹스한 다음 이를 필요 단위로 포장하여 영하20℃에서 급냉하는 막창소스 제조방법으로 재래식 된장과 메주 가루의 첨가로 소스에 구수한 맛을 제공하므로 막창의 담백한 맛을 배가 시켜 줌과 동시에 고추와 신선한 과일로 인해 새콤 달콤한 맛이 가미 되어 막창의 비린 맛을 없애고 육질을 부드럽게 하여 주는 것이다.Conventional miso 3.5Kg, 200g of chilled pepper, 200g of chilled red pepper powder, 300g of meju powder, 300g of meju, 300g of apple, 2Kg of garlic, 500g of garlic, mixed and then packaged in the required unit and then prepared by quenching sauce at a minus 20 ℃ The addition of and meju powder provides a delicious taste to the sauce, which doubles the light taste of the intestine, and adds a sour and sweet taste due to the pepper and fresh fruit, eliminating the fishy taste of the intestine and softening the meat.

이와 같이 본 발명은 선별된 갖은 양념과 신선한 과일을 혼합제조하여 육류의 비린맛을 없애고 육질을 보다 부드럽게 하여 주는 이점을 가짐은 물론 막창의 담백한 맛을 배가 시켜 주고 또 신선한 과일의 첨가로 인해 새콤 달콤한 맛을 제공하므로 종래와는 다른 색다른 맛으로 막창의 맛을 더욱더 돋구어 주어 소비자들의 입맛을 충족시켜 줄수 있는 장점을 가지는 것이다.As such, the present invention has the advantage of eliminating the fishy taste of meat and softening the meat by mixing various kinds of seasonings and fresh fruits, as well as doubling the light taste of the intestine and adding sweet and sour fruit due to the addition of fresh fruit. Since it provides a taste to give the taste of the intestines more and more different from the conventional taste to satisfy the taste of consumers.

Claims (2)

끓는물에 쇠고기 다시다, 미원, 황설탕,을 넣고 끓인 다음 이에 재래식 된장 ,청량고추, 청량고운 고추가루, 메주가루, 사과, 마늘 을 첨가하여 혼합믹스 하고 이를 필요 단위로 포장하여 영하20℃에서 급냉하는 막창소스 제조방법.Put the beef again in boiling water, Miwon, brown sugar, and boil it. Then mix and mix it with conventional doenjang, soft red pepper, fine red pepper powder, meju powder, apple, and garlic, and then quench it at -20 ℃. A method of manufacturing the makchang sauce. 제 1항에 있어서 끓는물 8.5Kg, 쇠고기 다시다 200g, 미원 150g, 황설탕 800g,과 재래식 된장 3.5Kg ,청량고추 200g, 청량고운 고추가루 300g, 메주가루 300g, 사과 2Kg, 마늘 500g의 비율로 제조되는 막창소스 제조방법.According to claim 1, boiling water 8.5Kg, 200g beef beef, 150g Miwon, 800g brown sugar, and 800g of traditional soybean paste, 200g of chilled pepper, 200g of soft red pepper powder, 300g of meju powder, 300g of meju powder, 2Kg of apple, 500g of garlic How to make a sauce window.
KR10-2002-0039563A 2002-07-09 2002-07-09 Production method of meat sauce KR100449065B1 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100466943B1 (en) * 2002-07-09 2005-01-24 손상봉 Production method of a pig small intestine
US8184512B2 (en) 2010-10-13 2012-05-22 Hewlett-Packard Development Company, L.P. Optical disk drive with embedded test medium
CN108617977A (en) * 2018-03-02 2018-10-09 安徽省楚汉食品有限公司 A kind of processing method of sauce halogen Radix Polygalae Crotalarioidis

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101289457B1 (en) * 2011-06-21 2013-07-24 최세득 Chicken sauce and its method of manufacture

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100263079B1 (en) * 1998-03-31 2000-08-01 최상철 A manufacturing method for meat goods
KR19990024245A (en) * 1998-12-24 1999-03-25 박성찬 Earthy giblets and method for manufacturing the same
KR19990078929A (en) * 1999-08-21 1999-11-05 권황옥 Apple Kochujang and process for preparation thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100466943B1 (en) * 2002-07-09 2005-01-24 손상봉 Production method of a pig small intestine
US8184512B2 (en) 2010-10-13 2012-05-22 Hewlett-Packard Development Company, L.P. Optical disk drive with embedded test medium
CN108617977A (en) * 2018-03-02 2018-10-09 安徽省楚汉食品有限公司 A kind of processing method of sauce halogen Radix Polygalae Crotalarioidis

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Publication number Publication date
KR100449065B1 (en) 2004-09-18

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