KR20050001269A - Method for preparing seasoned meats using meat seasoning sauce containing rooibos to improve taste and softness of meats, remove bad smell from the meats, and give useful functions to the meats - Google Patents
Method for preparing seasoned meats using meat seasoning sauce containing rooibos to improve taste and softness of meats, remove bad smell from the meats, and give useful functions to the meats Download PDFInfo
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- KR20050001269A KR20050001269A KR1020030042851A KR20030042851A KR20050001269A KR 20050001269 A KR20050001269 A KR 20050001269A KR 1020030042851 A KR1020030042851 A KR 1020030042851A KR 20030042851 A KR20030042851 A KR 20030042851A KR 20050001269 A KR20050001269 A KR 20050001269A
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- meats
- seasoning
- rooibos
- meat
- ribs
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 27
- 240000006914 Aspalathus linearis Species 0.000 title claims abstract description 17
- 235000015067 sauces Nutrition 0.000 title claims abstract description 17
- 235000013372 meat Nutrition 0.000 title abstract description 40
- 238000000034 method Methods 0.000 title abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract description 3
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 3
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 3
- 229920002472 Starch Polymers 0.000 claims abstract description 3
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 3
- 239000008159 sesame oil Substances 0.000 claims abstract description 3
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 3
- 235000019698 starch Nutrition 0.000 claims abstract description 3
- 239000008107 starch Substances 0.000 claims abstract description 3
- 235000020357 syrup Nutrition 0.000 claims abstract description 3
- 239000006188 syrup Substances 0.000 claims abstract description 3
- 235000015277 pork Nutrition 0.000 claims description 12
- 235000015278 beef Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000021016 apples Nutrition 0.000 claims description 2
- 235000020083 shōchū Nutrition 0.000 claims description 2
- 239000006227 byproduct Substances 0.000 claims 3
- 210000001015 abdomen Anatomy 0.000 claims 2
- 239000000843 powder Substances 0.000 claims 2
- 244000286893 Aspalathus contaminatus Species 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 235000007862 Capsicum baccatum Nutrition 0.000 claims 1
- 244000068988 Glycine max Species 0.000 claims 1
- 235000010469 Glycine max Nutrition 0.000 claims 1
- 244000070406 Malus silvestris Species 0.000 claims 1
- 235000013614 black pepper Nutrition 0.000 claims 1
- 239000001728 capsicum frutescens Substances 0.000 claims 1
- 244000141359 Malus pumila Species 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract description 2
- 235000011430 Malus pumila Nutrition 0.000 abstract 1
- 235000015103 Malus silvestris Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000006806 disease prevention Effects 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000019997 soju Nutrition 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021274 meat intake Nutrition 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
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- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
PURPOSE: A method for preparing seasoned meats using meat seasoning sauce containing rooibos is provided, which meat seasoning sauce improves taste and softness of meats, removes bad smell from the meats, and gives useful functions such as anti-oxidant activity and adult disease prevention to the meats. CONSTITUTION: The method for preparing seasoned meats using meat seasoning sauce containing rooibos comprises the steps of: cutting the ribs in the length of 4 to 12 cm, removing fats, slicing the rib meats of thickness of 4 to 6 mm, and washing them with water; mixing 3% rooibos water, soy sauce, sugar, starch syrup, ginger, garlic and apple and boiling the mixture to prepare a first seasoning and cooling the first seasoning; mixing miwon, pepper, sesame, soju, sesame oil and kiwi into the first seasoning to prepare a second seasoning; and mixing the first and second seasonings with the prepared rib meats, and maturing the rib meats.
Description
본 발명은 루이보스를 이용한 육류용 양념소스의 제조방법에 관한 것으로서 더욱 상세하게는 우육이나 돈육을 구워 먹을 때 우육이나 돈육에서 내는 특유의 냄새를 제거하고 육질을 부드럽게 연질화 시켜 고유의 맛을 높임과 동시에 루이보스의 효능으로 육류를 섭취하는 사람의 건강을 용이하게 유지시킬 수 있고 여러 가지의 질병 치료에도 도움을 줄 수 있는 루이보스를 이용한 육류용 양념소스 제조에 관한 것이다.The present invention relates to a method for manufacturing a meat seasoning sauce using rooibos, and more particularly, to remove the peculiar smell from beef or pork when grilling beef or pork, and to soften the meat softly to enhance the unique taste and At the same time, the efficacy of rooibos to the meat intake can easily maintain the health of the meat intake and can be used for the treatment of a variety of diseases related to the meat seasoning sauce for meat using rooibos.
종래에는 육가공품을 제조하기 위하여 육류를 부위별로 절단하고 이를 세척한 후 갖은 양념을 하여 12시간 이상 숙성시켜 석쇠에 올려서 구워 먹게 된다.Conventionally, in order to manufacture meat products, meat is cut by portions, washed, and then seasoned with various seasonings for 12 hours to be grilled and eaten.
또 다른 예로서 육류를 절단하여 소금과 후추만을 육류에 가볍게 뿌려서 석쇠에 올려서 구워 먹을 수 있다.As another example, you can cut meat, sprinkle only salt and pepper on the meat, and grill it on a grill.
그러나 우육이나 돈육에서 발생되는 피 비린내나 지방에서 발생되는 느끼함을 제거하지는 못했다.However, it did not remove the bloody odors from beef or pork or the feeling of fat from fat.
그런데 남아프리카 공화국의 세다르 버그 산맥에서만 자라나는 루이보스를 이용한 육류용 양념소스를 사용하고부터는 피비린 냄새나 잡 냄새 또 지방에서 발생되는 느끼함이 현저히 감소되었고 좀더 부드러운 육류를 섭취 할 수 있었다.However, after using the meat seasoning sauce using rooibos, which grows only in the Cedarberg Mountains of South Africa, the smell of bloody, scented, and fat sensation was significantly reduced and more tender meat was eaten.
본 발명은 상기한 바와 같이 우육이나 돈육의 풍미를 증대시키기 위한데 있는 것으로서 본 발명의 목적은 루이보스를 이용한 육류용 양념소스를 제조함으로써 기존이 육류용 소스를 사용하여 12시간이상 숙성시킨 우육이나 돈육을 구워 먹었을 때 보다 좀더 본래의 육류 맛이 살고 연질화 되어 있으며 특유의 냄새가 감소되며 보존기간이 좀더 길어지게 됨을 발견하였다.The present invention is to increase the flavor of beef or pork as described above, the object of the present invention is to prepare a meat seasoning sauce using a rooibos beef or pork that has been aged for 12 hours or more using the meat source It was found that the meat taste was more intact and softer than when it was baked, and the characteristic odor was reduced and the shelf life was longer.
도 1은 본 발명의 따른 루이보스를 이용한 육류용 양념소스를 육류와 혼합하여 숙성시키는 제 1실시예의 공정도다.1 is a process diagram of a first embodiment of aging mixed with meat meat seasoning sauce for meat using a rooibos according to the present invention.
이하 본 발명의 목적을 실시하기위해 루이보스를 이용한 육류용 양념소스 제조방법의 바람직한 실시 예를 구체적으로 살펴보기로 한다.Hereinafter, a preferred embodiment of the meat seasoning sauce manufacturing method using the rooibos to carry out the object of the present invention will be described in detail.
우육이나 돈육은 식당에서 뿐만 아니라 일반 가정에서도 많이 섭취하는 육류이다. 이러한 육류를 식당이나 가정에서 저마다 다른 방법의 갖은 양념으로 소스를 만들어 잘 재운 다음 즉시 또는 12시간 이상 숙성시켜 식탁에 올려지고 있다.Beef and pork are meats that are consumed not only in restaurants but also at home. These meats are made with sauces in different ways in restaurants and homes, cooked well, and then ready to be put on the table for at least 12 hours.
본 발명에 의한 루이보스를 이용한 육류용 양념소스의 제조방법은 선별된 육류를 절단 또는 포를 뜨면서 지방을 제거하고 세척하여 탈수한다.Method for producing a meat seasoning sauce using a rooibos according to the present invention is to dehydrate the selected meat by removing or washing the fat while cutting or floating.
루이보스(3%), 간장, 물 생강, 마늘, 물엿, 설탕, 사과를 넣고 끓인 1차 양념이 완전히 식은 후 미원, 후추, 참깨, 소주, 참기름, 키위를 혼합한 2차 양념소스 25%와 세척 후 탈수된 육류 75%를 다시 혼합하여 진공 포장 후 0℃ ∼ -2℃의 숙성실에서 12시간 이상 숙성시킨다.Root boiled (3%), soy sauce, water ginger, garlic, starch syrup, sugar, apples, and boiled the first seasonings thoroughly, then wash with 2% seasoning sauce mixed with miwon, pepper, sesame, shochu, sesame oil, and kiwi After 75% of the dehydrated meat is mixed again and aged in a vacuum chamber for 12 hours at 0 ℃ ~ -2 ℃ ripening room.
숙성된 육류를 보관 기간을 연장하기위하여 냉동 보관 할 수도 있다.Aged meat may be stored frozen for extended shelf life.
이상 설명한 바와 같이 본 발명은 루이보스를 이용한 육류용 양념소스의 제조방법에 관한 것으로서 우육이나 돈육이 지니고 있는 고유의 맛을 배가시킬 수 있는 효과와 좀더 연질화 된 맛과 특유의 잡 냄새를 제거시키며 특히 인체에 필요한 미네랄성분(칼슘, 마그네슘, 망간, 철, 동, 아연, 불소, 나트륨등) 10여종이 육류에 함유(한국 과학 기술원 제 995051호)되어 있을 뿐만 아니라 유해산소를 제거하는 항산화효소인 SOD성분이 다량 함유(한국산업보건 진흥원 제 436호)되어 성인병 예방에 좋고 카페인이 전혀 없어(한국 산업 보건 진흥원 제 2228호) 남녀노소 모든 분에게 호감을 줄 수 있어 육류를 섭취하는 사랑의 건강을 조금이나마 보조역할을 할 수 있다는 이점을 가지고 있다.As described above, the present invention relates to a method for manufacturing a meat seasoning sauce using rooibos, which is capable of doubling the inherent taste of beef or pork, and removes softer flavor and peculiar miscellaneous smell. SOD is an antioxidant enzyme that removes harmful oxygen as well as 10 kinds of minerals (calcium, magnesium, manganese, iron, copper, zinc, fluorine, sodium, etc.) necessary for the human body in meat (Korea Institute of Science and Technology No. 995051) It contains a large amount of ingredients (Korea Institute for Occupational Health Promotion, No. 436), which is good for preventing adult diseases and has no caffeine at all (Korea Institute for Occupational Health Promotion, No. 2228). It has the advantage of being a secondary role.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030042851A KR20050001269A (en) | 2003-06-27 | 2003-06-27 | Method for preparing seasoned meats using meat seasoning sauce containing rooibos to improve taste and softness of meats, remove bad smell from the meats, and give useful functions to the meats |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020030042851A KR20050001269A (en) | 2003-06-27 | 2003-06-27 | Method for preparing seasoned meats using meat seasoning sauce containing rooibos to improve taste and softness of meats, remove bad smell from the meats, and give useful functions to the meats |
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| KR20050001269A true KR20050001269A (en) | 2005-01-06 |
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| KR1020030042851A KR20050001269A (en) | 2003-06-27 | 2003-06-27 | Method for preparing seasoned meats using meat seasoning sauce containing rooibos to improve taste and softness of meats, remove bad smell from the meats, and give useful functions to the meats |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101275982B1 (en) * | 2010-11-12 | 2013-06-14 | 계명대학교 산학협력단 | Compositions of Spices For Meat And Meat Using The Same |
| KR20180106077A (en) * | 2017-03-17 | 2018-10-01 | 농업회사법인 한살림축산식품(유) | Meat processing additive composition and the processed meat product using the same |
| KR102088660B1 (en) * | 2019-10-22 | 2020-03-13 | 농업회사법인 위대한밥상주식회사 | Method for producing bulgogi soy sauce using functional materials |
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| JPH06343414A (en) * | 1993-06-08 | 1994-12-20 | Maruhara:Kk | Seasoning liquor and its production |
| KR960020749A (en) * | 1994-12-30 | 1996-07-18 | 성재갑 | Seasoning Composition Containing Green Tea Extract |
| KR20020032982A (en) * | 2000-10-28 | 2002-05-04 | 김일환 | Food additive using rhubarb extract and the product method and use of food additive |
| KR20020072806A (en) * | 2002-08-08 | 2002-09-18 | 유연실 | The method of health soy |
| KR20030004897A (en) * | 2001-07-07 | 2003-01-15 | 전순자 | Method for manufacturing roll of meat with condiments |
| KR20040014767A (en) * | 2002-08-12 | 2004-02-18 | 김태근 | Manufacturing method of spice for butchersmeat and its spice |
| KR20040044059A (en) * | 2002-11-21 | 2004-05-27 | 정윤화 | A process for producing seefoods using herbs and chitosan |
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- 2003-06-27 KR KR1020030042851A patent/KR20050001269A/en not_active Application Discontinuation
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06343414A (en) * | 1993-06-08 | 1994-12-20 | Maruhara:Kk | Seasoning liquor and its production |
| KR960020749A (en) * | 1994-12-30 | 1996-07-18 | 성재갑 | Seasoning Composition Containing Green Tea Extract |
| KR20020032982A (en) * | 2000-10-28 | 2002-05-04 | 김일환 | Food additive using rhubarb extract and the product method and use of food additive |
| KR20030004897A (en) * | 2001-07-07 | 2003-01-15 | 전순자 | Method for manufacturing roll of meat with condiments |
| KR20020072806A (en) * | 2002-08-08 | 2002-09-18 | 유연실 | The method of health soy |
| KR20040014767A (en) * | 2002-08-12 | 2004-02-18 | 김태근 | Manufacturing method of spice for butchersmeat and its spice |
| KR20040044059A (en) * | 2002-11-21 | 2004-05-27 | 정윤화 | A process for producing seefoods using herbs and chitosan |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101275982B1 (en) * | 2010-11-12 | 2013-06-14 | 계명대학교 산학협력단 | Compositions of Spices For Meat And Meat Using The Same |
| KR20180106077A (en) * | 2017-03-17 | 2018-10-01 | 농업회사법인 한살림축산식품(유) | Meat processing additive composition and the processed meat product using the same |
| KR102088660B1 (en) * | 2019-10-22 | 2020-03-13 | 농업회사법인 위대한밥상주식회사 | Method for producing bulgogi soy sauce using functional materials |
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