KR20060054917A - Spices sauce composite for meat and method for making same, and spices pig ribs treated a spices sauce - Google Patents

Abstract

The present invention relates to a seasoning sauce composition for meat used to season meat such as pork ribs, and a method for manufacturing the same, and seasoning pork ribs treated with the seasoning sauce, in particular, pork ribs seasoning sauce composition and seasoning pork ribs, soy sauce : Starch syrup: Sugar is mixed at a weight ratio of 1: 0.8 to 1.2: 0.6 to 0.9, and then 120 to 160 parts by weight of water and apples are added to 100 parts by weight of the source stock solution heated and cooled at 80 ° C to 120 ° C for 60 to 90 minutes. 15 to 20 parts by weight, pears 15 to 20 parts by weight, onions 15 to 20 parts by weight, garlic 3 to 6 parts by weight, ginger 0.5 to 1.2 parts by weight, shochu 2 to 4 parts by weight, unflavored, unscented, pepper, etc. Add at least one seasoning ingredient selected from the group consisting of, but the amount of each seasoning is added by 3-6 parts by weight of flavor, 1-4 parts by weight of miwon, 0.3-0.9 parts by weight of pepper, and the meat is prepared by mixing well Seasoning sauce composition and a method for producing the same.

And, while treating the meat ribs pork ribs with the meat seasoning sauce composition for treatment, 100% by weight of sauce sauce, pork bones minced bone minced bone 90 ~ 100 parts by weight for 40 to 56 hours to remove the bones seasoned pork ribs Seasoned pork ribs obtained.

Further, 0.2 to 0.7 parts by weight of capsaicin, 0.1 to 0.6 parts by weight of red pepper seed oil is added to 100 parts by weight of the spice sauce composition, and mixed well to prepare a spice sauce composition having a spicy taste. Pork Ribs with Bone-Bone Meat with 100 parts by weight This is a marinated pork rib with 90 to 100 parts by weight of meat and 40-56 hours of spicy taste.

In the present invention as described above, even after the pork ribs are marinated in the sauce, the color and texture of the pork ribs, as well as the flavor and chewing taste and color are maintained uniformly, and the meat is soft and stored for a long time after being treated with the sauce. Not only is it possible to provide a spice sauce composition for meat that completely eliminates the peculiarity of the meat and the peculiar smell of meat.

Seasoning, source stock, seasoned pork ribs, composition, manufacturing method

Description

Spice sauce composition for meat and its manufacturing method and seasoned pork ribs treated with the sauce {Spices sauce composite for meat and method for making same, and spices pig ribs treated a spices sauce}

The present invention relates to a seasoning sauce composition for meat used for seasoning meat, such as pork ribs, and a method for manufacturing the same, and seasoned pork ribs treated with the seasoning sauce, in particular, pork ribs seasoning sauce composition and seasoned pork ribs.

In the present invention, soy sauce, starch syrup and sugar are mixed in an appropriate amount, soy sauce: syrup: sugar is mixed at a weight ratio of 1: 0.8 to 1.2: 0.6 to 0.9, and heated at 80 ° C to 120 ° C for 60 minutes to 90 minutes, and room temperature. 100 parts by weight of the source stock solution obtained by natural cooling at; 120 to 160 parts by weight of water, 15 to 20 parts by weight of apples (ground with mixer), 15 to 20 parts by weight of pears (ground with mixer), 15 to 20 parts by weight of onions (ground with mixer), garlic (with mixer) 3-6 parts by weight, 0.5-1.2 parts by weight of ginger (ground with a mixer), 2-4 parts by weight of shochu, and at least one seasoning ingredient selected from the group consisting of scent, miwon, pepper, etc. Is added, but the amount of each seasoning is added to the flavor 3 ~ 6 parts by weight, 1 ~ 4 parts by weight of miwon, 0.3 ~ 0.9 parts by weight of pepper, and is prepared by mixing them well meat seasoning sauce composition.

The present invention is to prepare a meat sauce composition for meat, mixing soy sauce, syrup, sugar in a weight ratio of soy sauce: syrup: sugar in a weight ratio of 1: 0.8 ~ 1.2: 0.6 ~ 0.9; Heating the mixed material at 80 ° C. to 120 ° C. for 60 minutes to 90 minutes; Preparing a source stock solution by cooling at room temperature after the heating; Adding 120 to 160 parts by weight of water based on 100 parts by weight of the prepared source stock solution; Grind apples, pears, onions, garlic, ginger with a mixer, etc., 15-20 parts by weight of apples, 15-20 parts of pears, 15-20 parts of onions, 3-6 parts of garlic, 0.5-1.2 parts of ginger, 2 to 4 parts by weight of shochu is added, and at least one or more seasoning ingredients selected from the group consisting of unflavored, unflavored, pepper, etc. are added, and the amount of each seasoning is 3 to 6 parts by weight of unflavored, 1 to 4 parts by weight of miwon, 0.3 to 0.9 parts by weight of pepper is added, and the method for producing a meat sauce composition comprising a step of mixing them well.

In addition, with respect to 100 parts by weight of the sauce sauce composition, 0.2 to 0.7 parts by weight of capsaicin, 0.1 to 0.6 parts by weight of red pepper seed oil is further added, it is a meat seasoning sauce composition characterized in that it is mixed well to give a spicy taste.

And, the meat seasoned pork ribs pork ribs without bone extracted from the seasoning sauce composition (hereinafter referred to as "seasoning sauce") in advance to process, but the bone ribs pork bone 90-100 parts by weight with respect to 100 parts by weight of sauce sauce 40 Seasoned pork ribs, characterized in that the bone pork seasoned pork ribs are obtained by simmering for 56 hours, and 90-100 parts by weight of pork ribs minced bone for 40 to 56 hours with respect to 100 parts by weight of the spicy seasoning sauce composition (aka: erol) Seasoned pork ribs with bone is obtained.

In the present invention as described above, even after the pork ribs are marinated in the sauce, the color and texture of the pork ribs, as well as the flavor and chewing taste, as well as the color of the meat remains unchanged, the meat is smooth and treated with the sauce Not only can be stored for a long time afterwards, but it can be provided with meat sauce composition for meat that completely eliminates the peculiar smell of meat and the lightness that suits Korean taste.

Among Korean foods, Pork Ribs is one of Korea's most preferred foods, along with Pork Bulgogi. Seasoned Pork Ribs is usually the best snack for alcoholic drinks because of its unique taste compared to beef ribs. .

However, conventional seasoned pork ribs have not been systematically prepared with seasoning ingredients (or seasonings), and are only used at home or in some restaurants.

Not only that, in the case of conventional seasoning sauce, salt is used, the ribs are seasoned with seasoning sauce, and after a certain time, the meat cannot maintain its original shape due to the strong salting action of salt. As the salt concentration increases, it must be consumed as soon as possible, and it was difficult to store for a long time.

The present invention has a clear color compared to the conventional seasoning sauce for meat, maintains the unique color and color of the meat, as well as the unique taste of pork ribs, as well as the taste of a good taste with a light and clean taste It is an object of the present invention to provide a seasoning sauce composition for meat, and a method of manufacturing the same and seasoning ribs treated with the seasoning sauce, especially seasoned pork ribs without bone.

Another object of the present invention is a pork ribs, breaking the general idea reminiscent of having bones in general, and provides a seasoned pork ribs without bones removed bones in advance, convenient to eat, and hassle to separate bones It is not necessary, and consequently, the object of the invention is to allow consumers to eat seasoned pork ribs at a minimal price.

The present invention has been researched and developed with the experience and advice of chefs, such as chefs with decades of experience in the same industry, such as large restaurants in order to achieve the above object, can be easily obtained in our daily life It is the result of repeating experiments for a long time on the materials that are commonly used.

The present invention is to prepare a sauce sauce composition for meat using soy sauce that is most commonly used to match the liver of various foods as a main ingredient, to prepare a sauce stock solution by adding starch syrup and sugar to the soy sauce.

That is, soy sauce, syrup and sugar are mixed in an appropriate amount, respectively, soy sauce: syrup: sugar is mixed in a weight ratio of 1: 0.8 to 1.2: 0.6 to 0.9 by weight and heated at 80 to 120 ° C. for 60 to 90 minutes. Next, the source stock solution is prepared by cooling at room temperature.

The present invention is mixed soy sauce: syrup: sugar in a weight ratio of 1: 0.8 ~ 1.2: 0.6 ~ 0.9 by weight for 60 minutes to 90 minutes at 80 ℃ ~ 120 ℃, to 100 parts by weight of the source stock solution cooled Add 120-160 parts by weight of water and add ground apples, pears, onions, garlic, and ginger with a blender as a seasoning, but add 15-20 parts by weight of apples, 15-20 parts by weight of pears, and 15-15 parts of onions. 20 parts by weight, 3 to 6 parts by weight of garlic, 0.5 to 1.2 parts by weight of ginger, add 2 to 4 parts by weight of shochu as sake, and at least one or more selected from the group consisting of flavor, miwon, pepper, etc. A seasoning ingredient for meat, characterized in that the seasoning ingredients are added, and the amount of each seasoning is added in an amount of 3 to 6 parts by weight of flavor, 1 to 4 parts by weight of miwon, and 0.3 to 0.9 parts by weight of pepper, and mixed well. .

In addition, with respect to 100 parts by weight of the meat seasoning sauce composition, 0.2 to 0.7 parts by weight of capsaicin, 0.1 to 0.6 parts by weight of red pepper seed oil is further added, and mixed well to produce a spicy taste Composition.

The present invention is to prepare a meat sauce composition for meat, mixing soy sauce: syrup: sugar in a weight ratio of 1: 0.8 ~ 1.2: 0.6 ~ 0.9;

Heating the mixed material at 80 ° C. to 120 ° C. for 60 minutes to 90 minutes;

Preparing a source stock solution by cooling at room temperature after the heating;

Adding 120 to 160 parts by weight of water based on 100 parts by weight of the prepared source stock solution;

100 parts by weight of the source stock solution; Grind apples, pears, onions, garlic, and ginger with a mixer, and add 15-20 parts by weight of apples, 15-20 parts of pears, 15-20 parts of onions, 3-6 parts of garlic, and 0.5-1.2 parts by weight of ginger. , 2-4 parts by weight of soju, and at least one or more seasoning ingredients selected from the group consisting of unflavored, unflavored, pepper, etc. as other seasonings, the amount of each seasoning added 3 ~ 6 parts by weight of unflavored, 1 ~ 4 parts by weight, pepper is added to 0.3 ~ 0.9 parts by weight, and the method of producing a meat sauce sauce composition, characterized in that the preparation through the step of mixing well.

The present invention is also treated with the meat seasoning rib ribs pork ribs without bone extracted in advance the meat seasoning sauce composition (hereinafter referred to as "seasoning sauce"), but the bone ribs pork meat 90-100 to 100 parts by weight of sauce sauce Seasoned pork ribs, characterized in that the seasoning pork ribs are obtained by boiling 40 to 56 hours by weight.

In addition, marinated pork ribs, characterized in that the spicy flavored pork ribs, soaked 90-100 parts by weight of the pork ribs minced bone 40 to 56 hours with respect to 100 parts by weight of the spicy seasoning sauce is obtained It's a rib.

In addition, the bone minced pork ribs used in the present invention is 40mm ~ 50mm wide, 8mm ~ 10mm thick, 18cm ~ 25cm in length by shaping the bones in advance to remove the bones and boneless state made up only bone ribs Prepare the pork rib meat.

In the present invention, it is preferable that soy sauce is used soy sauce, syrup is used brine syrup, and sugar is yellowish white sugar.

Soy sauce, starch syrup, and sugar in the present invention are mixed in an appropriate amount by weight ratio, and heating them for 60 minutes to 90 minutes at 80 ℃ ~ 120 ℃ high heat to ensure that the soy sauce, starch syrup and sugar are mixed evenly. .

After the heating, the mixture is naturally cooled at room temperature to obtain a source stock solution.

The present invention is the main raw material prepared above as a main ingredient, water is added to the appropriate amount, and various seasoning additives such as apples, pears, onions, garlic, ginger, etc. are added by grinding with a mixer, and other artificial seasonings. By adding and drinking and mixing it well, seasoning pork ribs as well as seasoning sauce, can be prepared as a sauce for pork ribs or pork bulgogi.

In the present invention, the apple, pear, onion, garlic, ginger is used to grind in a mixer, etc., the apple serves to remove the peculiar smell of pork due to the smell, the pear softens the meat and serves to have a fragrance. Onion serves to absorb salt, garlic serves to give a light and clean taste of meat, and ginger serves to remove the peculiar smell of pork.

In addition, the artificial seasoning is a liquid seasoning is added to the flavor and flavor, fermented seasoning miwon, pepper and the like to remove the peculiar smell of meat and to regulate the liver such as liver control and sour taste.

 In addition to the above, by adding shochu as a liquor to remove the peculiar smell of meat.

Then, in order to obtain the spicy seasoned pork ribs that the younger people like to enjoy with the wine snacks rather than the light taste of the sauce, a small amount of capsaicin, which is dozens of times more spicy than red pepper powder, is added, and a small amount of red pepper seed oil is added. Pork ribs, that is, so-called Earl seasoned pork ribs will be provided.

By adding a small amount of cooking oil and sesame oil to the seasoning sauce prepared as described above, the cooking oil gives the luster of the meat, that is, the meaty luster, and the sesame oil adds aroma, thereby making the seasoning ribs taste better. It is.

Hereinafter, the content of the present invention will be described with reference to specific examples.

* Preparation example of the source stock solution

First, appropriate amounts of soy sauce, syrup and sugar were prepared.

Soy Sauce Mongolian Oil 5ℓ

Starch syrup Pungnyeon food 5ℓ

Sugar (powdered sugar) for sugar 4kg

The soy sauce, starch syrup, and sugar were mixed well, and the resultant was heated by heating at 100 ° C. for 70 minutes and then naturally cooled at room temperature.

[Examples 1-5]

To 1.7 kg of the obtained source stock solution, 3.3 kg of water and apple, pear, onion, garlic, and ginger ground with a mixer are added, respectively, 0.4 kg of apple, 0.4 kg of pear, 0.4 kg of onion, 0.1 kg of garlic, Add 0.02 kg of ginger, add 0.07 kg of soju as a liquor, and mix it well by adding 0.1 kg of unflavored rice, 0.05 kg of miwon, and 0.014 kg of pepper as other artificial seasonings, thereby preparing the meat seasoning sauce composition of Example 1 It was.

And, in the case of Examples 2 to 5, except for the composition ratio shown in Table 1 was prepared in the same production method as in Example 1 described above.

However, Example 1 shown in following Table 1 is the value converted into the ratio with respect to a weight part.

[Table 1] Composition ratio (based on 100 parts by weight of the source stock solution)

                                                                (Unit: weight part)

Example 1 Example 2 Example 3 Example 4 Example 5 water 145.0 126.0 158.6 156.4 158.8 Apple 17.3 15.2 19.5 15.6 18.2 ship 17.3 15.2 19.5 15.6 18.2 onion 17.3 15.2 19.5 15.6 18.2 garlic 4.3 3.4 5.2 3.5 2.9 ginger 0.8 0.7 1.0 0.6 1.1 Taste 4.3 3.8 4.1 4.7 4.1 Miwon 2.1 3.5 2.3 2.9 2.3 pepper 0.6 0.8 0.5 0.5 0.5 Soju 3.0 2.9 2.0 2.3 2.0

The spice sauce composition prepared in Examples 1 to 5 was commissioned by 20 experts in the same industry and subjected to a sensory test of five points. The results are shown in Table 2 below.

[Table 2] Sensory test results

Example 1 Example 2 Example 3 Example 4 Example 5 Exterior 4.7 4.6 4.5 4.5 4.6 incense 4.6 4.5 4.4 4.3 4.2 Organization 4.6 4.6 4.5 4.4 4.4 flavor 4.6 4.6 4.5 4.3 4.2 Overall quality 4.6 4.6 4.5 4.4 4.4

   ※ scale (1: very bad, 2. bad, 3. normal, 4. good, 5. very good)

As a result of the sensory test, Example 1 to Example 5 have a slight difference in taste and aroma, but there is no difference in the degree of preference, and since the overall quality is represented as 4.4 or more, the usual general seasoned pork ribs Compared to the quality is not inferior.

The source stock solution used in the seasoning sauce composition of the present invention uses soy sauce as a main ingredient, so that the original color and color of the pork ribs can be maintained as compared to the seasoning sauce composition using salt as the main ingredient of the conventional source stock solution. In addition, the maintenance of freshness, as well as the conventional seasoning after boiling pork ribs seasoned after a certain period of time to solve the shortcomings that the meat did not maintain the original form by the strong salt action of salt 4 ~ 7 days after seasoning Even if it is stored for a long time there is no problem that there is no problem.

In addition, the present invention completely breaks the conventional wisdom that consumers must have bones in the existing seasoned pork ribs, pre-applied bones contained in the ribs to remove pork bones boneless bone ribs regularized having a constant width, thickness and length By providing in the form, customers who are the end consumers can always eat high quality seasoned pork ribs with uniform shape and unique taste and flavor of pork ribs. As the hassle is unnecessary, the labor cost of the labor is reduced to a minimum.

Claims (4)

Soy sauce: syrup: sugar was mixed at a weight ratio of 1: 0.8 to 1.2: 0.6 to 0.9, heated at 80 to 120 ° C. for 60 to 90 minutes, and then cooled to 100 parts by weight of the source stock solution. ; 120 to 160 parts by weight of water, 15 to 20 parts by weight of apples (ground with mixer), 15 to 20 parts by weight of pears (ground with mixer), 15 to 20 parts by weight of onions (ground with mixer), garlic (with mixer) Ground) 3 to 6 parts by weight, ginger (grinded with a mixer) 0.5 to 1.2 parts by weight, 2 to 4 parts by weight of shochu, and at least one or more seasoning ingredients selected from the group consisting of unflavored, flavored, pepper, etc. Addition, but 3 to 6 parts by weight of unflavored, 1 to 4 parts by weight of miwon, 0.3 to 0.9 parts by weight of pepper, and seasoning composition for meat, characterized in that it is prepared by mixing well. To 100 parts by weight of the meat sauce composition prepared in claim 1; Capsaicin 0.2 ~ 0.7 parts by weight, red pepper seed oil is added 0.1 ~ 0.6 parts by weight, the meat seasoning sauce composition, characterized in that to prepare a spicy taste by mixing well. Method for producing a meat seasoning sauce composition consisting of the following steps; A) mixing soy sauce: syrup: sugar in a weight ratio of 1: 0.8-1.2: 0.6-0.9; B) heating the mixed material at 80 ° C to 120 ° C for 60 minutes to 90 minutes; C) preparing a source stock solution through the step of cooling at room temperature after the heating; D) adding 120 to 160 parts by weight of water based on 100 parts by weight of the prepared source stock solution; E) 15 to 20 parts by weight of apples (ground with a mixer), 15 to 20 parts by weight of pears (ground with a mixer), 15-20 parts of onions (ground with a mixer) Add parts by weight, 3 to 6 parts by weight of garlic (ground with mixer), 0.5-1.2 parts by weight of ginger (ground with mixer), 2-4 parts by weight of shochu, and select from the group consisting of unflavored, unscented, pepper, etc. Adding at least one seasoning ingredient, wherein the amount of each seasoning is added in an amount of 3 to 6 parts by weight of flavor, 1 to 4 parts by weight, and 0.3 to 0.9 parts by weight of pepper, and mixing them well; Method for producing a sauce sauce composition for meat, characterized in that configured. The meat seasoning prepared by claim 3 is treated with a bone chopped pork ribs non-beef meat with the bone seasoning composition, but based on 100 parts by weight of sauce sauce composition; Pork ribs Seasoned pork ribs, characterized in that 90-100 parts by weight of pork is simmered for 40 to 56 hours to obtain seasoned pork ribs without bones.