KR20060119036A - Preparing source for barbecue and cookery of food using thereof - Google Patents

Abstract

A method for making a barbecue sauce is provided to obtain a barbecue sauce having improved long-term shelf stability and adhesion to barbecue meat and capable of removing bad odors from barbecue meat. The method for making a barbecue sauce comprises the steps of: mixing 3-4 wt% of soybean oil, 14-15 wt% of onion, 30-40 wt% of sugar, 2.5-3 wt% of garlic, 2.5-3 wt% of soy sauce, 7.5-8 wt% of grape juice, 2-2.5 wt% of beef base, 0.3-4 wt% of pepper, 6-7 wt% of vinegar and 13.1-36.2 wt% of water; heating and stirring the mixture at 95-105 deg.C for 60-150 minutes; and sterilizing the sauce at 80-110 deg.C for 40-50 minutes and vacuum packaging the sterilized sauce, followed by aging at low temperature.

Description

 Preparation method of barbecue sauce and cooking method using the same {PREPARING SOURCE FOR BARBECUE AND COOKERY OF FOOD USING THEREOF}

1 is a barbecue food cooking flowchart according to an embodiment of the present invention.

The present invention relates to a method of preparing a sauce for barbecue and a method of cooking food using the same, which improves long-term storage power and adhesion to raw meat by controlling process temperature and sugar content, and a method of preparing and cooking a sauce from which raw material meat is removed. It is about.

Barbecue foods are conventionally sold in food stores. Especially in the dual structure in which the first semi-finished product is manufactured in the main kitchen and the second finished product is supplied to the consumer, such as a franchise store, the meat freshness and the tenderness of meat, the prevention of meat moisture leakage and the reproducibility of the meat in addition to the freshness of the product This is an important factor.

In general, the recipe for barbecue products employs a method of baking a preliminary product on a grill with a source of ignition. In this case, the meat is leaked moisture, the meat is more stiff and stiff feeling, there is a problem that the smell peculiar to the raw material meat can not be removed depending on the gap of baking time by the punishment and direct fire.

Therefore, in the franchise store, a number of proposals have been proposed to overcome the dual structure of cooking and to maintain the unique taste and aroma of barbecue. After storage, the store that deals with consumers adopts a method of simply heating the first cooked product to increase only the temperature. The method has a problem of meat quality during quenching and thawing.

In order to solve the above method, both the first and second cooking processes have been adopted in stores, but this is not a method to guarantee the uniformity of taste and quality in each store, and the taste may vary depending on the skill of the cook. It was not desirable because it changed.

In addition, the sauce used in the cooking method by the simple primitive and chaebol system is mixed in a short time with the one prepared according to the pre-mixing ratio within about 70 to 80 degrees, and the moisture of the sauce remains more than 90%, which is enough to be mixed with the raw meat. There is a problem that does not result.

On the other hand, the source used is pre-cooked and should be stored for a long time, even if it is refrigerated unless the preservative is added, there is a difficulty in storage.

As a result, sauces and foods that have a peculiar taste of barbecue and have excellent permeability of the sauce and can be stored for a long time without the addition of additional ingredients are eagerly desired.

In order to solve the above problems, an object of the present invention is to provide a barbecue sauce that can be stored for a long time while maintaining the taste and aroma without additional additives.

Another object of the present invention is to provide a food cooking method for improving the adhesion of the sauce to the raw meat and lowering the residual moisture content of the sauce.

In order to achieve the above object, the present invention provides a barbecue sauce source, soybean oil 3 to 4% by weight, onions 14 to 15% by weight, sugar 30 to 40% by weight, liver garlic 2.5 to 3% by weight Mixing 2.5 to 3% by weight of soy sauce, 7.5 to 8% by weight of grape juice, 2 to 2.5% by weight of beef base, 0.3 to 0.4% by weight of pepper, 6 to 7% by weight of vinegar, and 13.1 to 36.2% by weight of water; The mixed materials are heated and stirred at 95 to 105 degrees for 60 to 150 minutes; The heated and stirred source is sterilized for 40 to 50 minutes at a temperature of 80 to 100 degrees and then vacuum-packed and provides a method for producing a barbecue sauce comprising the step of low-temperature aging at a temperature of 0 to 10 degrees again.

In another aspect, the present invention provides a method wherein the sugar component is 30 to 35% by weight and is heated and stirred at a temperature of 100 degrees for 120 to 150 minutes.

In another aspect, the present invention is a barbecue food manufacturing method, after shaping the raw meat of barbecue to a certain size, refined salt 39.6 to 47.3% by weight, white sugar 30 to 33% by weight, maltoxtrin 13 to 14% by weight, sodium L- glutamate Aging for 24 hours in a salt solution consisting of 6 to 8% by weight, 3 to 4% by weight of polyinan sodium, 0.5 to 1% by weight of natural spices essential oil, and 0.2 to 0.4% by weight of paprika extract; Heat sterilizing and smoking the matured raw meat for 30 to 60 minutes at a temperature of 60 to 70 degrees; The smoked raw meat and the sauce prepared by the method according to claim 1 or 2 provides a method of producing a barbecue food comprising the step of mixing while stirring for 3 to 4 hours.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. First of all, it should be noted that in the drawings, the same components or parts denote the same reference numerals as much as possible. In describing the present invention, detailed descriptions of related well-known functions or configurations are omitted in order not to obscure the subject matter of the present invention.

Figure 1 shows a cooking flow of barbecue food according to an embodiment of the present invention.

As an embodiment of the present invention will be described as an example of raw meat mainly chicken, but is not limited thereto. First, the manufacturing method of the barbecue sauce is demonstrated.

Soybean oil 3 to 4% by weight, onion 14 to 15% by weight, sugar 30 to 40% by weight, soy garlic 2.5 to 3%, soy sauce 2.5 to 3% by weight to prepare a barbecue sauce according to an embodiment of the present invention , 7.5 to 8% by weight of grape juice, 2 to 2.5% by weight of beef base, 0.3 to 0.4% by weight of pepper, 6 to 7% by weight of vinegar, 13.1 to 36.2% by weight of water can be mixed. In consideration of the taste and aroma of the sauce, and the storage capacity, the sugar component is preferably 30 to 35% by weight. (Mixing stage SS1)

The mixed materials are heated and stirred at 95 to 105 degrees for 60 to 150 minutes. In consideration of taste, aroma and preservation, it is preferable to heat and stir at a temperature of 100 degrees for 120 to 150 minutes (heating / stirring step SS2).

The cooked sauce is sterilized for 40 to 50 minutes at a temperature of 80 to 100 degrees, vacuum-packed and subjected to a low temperature aging step at a temperature of 0 to 10 degrees again. (Aging stage SS3)

Hereinafter, a method of cooking barbecue food using the prepared sauce will be described.

Chicken meat as a raw material of barbecue according to an embodiment of the present invention is first molded into a predetermined size and then refined salt 39.6 to 47.3% by weight, white sugar 30 to 33% by weight, maltoxtrin 13 to 14% by weight, L-gluta It is aged for 24 hours in a salt solution consisting of 6 to 8% by weight of sodium nitrate, 3 to 4% by weight of polyinan sodium, 0.5 to 1% by weight of natural spices essential oil, and 0.2 to 0.4% by weight of paprika extract.

The aged raw meat is heated acid bacteria and smoked for 30 to 60 minutes at a temperature of 60 to 70 degrees. (Smoking step SF2) When smoking, the taste of bulgogi can be added. Due to the smoked step, the smell of the raw meat can be removed and the color of the raw meat can be further expressed. Smoked raw meat is vacuum packed after cooling.

The smoked raw meat is to be cooked with a sauce at each store, it can be cooked using a grill grill. The raw meat and the sauce are mixed together in a container and cooked while stirring for 3 to 4 hours. (Cooking step SF3) Due to the long cooking time, the moisture of the sauce is substantially removed, which is reduced to about 70% of the input amount, thereby adhering to the raw meat. This is excellent and the permeability is also improved.

Example 1

Soybean oil 3.70%, onion 14.99%, liver garlic 2.72%, soy sauce 2.80%, grape juice 7.74%, beef base 2.42%, Cajun pepper 0.34%, vinegar 6.50%, water 25%, sugar 30.98% Stirring was continued in the figure and prepared by heating for 2 hours. The prepared sauce was sterilized at 80 to 100 degrees for 40 minutes and vacuum-packed to obtain low temperature aging at 0 to 10 degrees.

Example 2

Heated for 2 hours and 30 minutes under the same conditions as in Example 1.

Comparative Example 1

Under the same conditions as in Example 1, heating was performed at a heating temperature of 70 degrees for 1 hour.

Comparative Example 2

It heated at the heating temperature of 80 degreeC for 1 hour under the same conditions as Example 1.

Comparative Example 3

It heated at the heating temperature of 90 degreeC for 1 hour under the same conditions as Example 1.

Comparative Example 4

It heated at the heating temperature of 100 degreeC for 1 hour under the same conditions as Example 1.

Example 3

In the same conditions as in Example 1 to prepare a sauce by mixing the content of sugar to 40% (control the water content), the chicken shaped to a predetermined size 43.39% refined salt, 31.75% white sugar, 13.7% maltoxtrin, L-sodium glutamate 6.65%, polyinan sodium 3.5%, natural spices essential oil 0.73%, paprika extract pigments aged for 24 hours and then smoked, mixed with the sauce and stirred for 3 hours Cooked in a grill cooker.

Example 4

It was prepared by mixing the content of sugar to 45% under the same conditions as in Example 3.

Comparative Example 5

It was prepared by mixing the content of sugar to 10% under the same conditions as in Example 3.

Comparative Example 6

It was prepared by mixing the content of sugar to 20% under the same conditions as in Example 3.

Each of the above Examples and Comparative Examples is to determine the concentration, taste, aroma and preservation of sugar according to the ?? amount and the heating time of the sugar during the preparation of the sauce Table 1 shows the concentration, taste, Sensory evaluation of the aroma, preservation, and Table 2 is an evaluation of the concentration, the degree of sweetness, binding capacity, power retention. The table below shows the average value of the evaluation results.

division Concentration flavor incense Retention Example 1 8 8 8 ○ Example 2 10 8 8 ○ Comparative Example 1 2 4 6 △ Comparative Example 2 2 6 6 △ Comparative Example 3 4 6 6 △ Comparative Example 4 6 8 8 △

division Concentration sweetness Binding Retention Example 1 8 10 8 ○ Example 3 10 6 8 ○ Example 4 4 4 10 ○ Comparative Example 5 2 4 6 × Comparative Example 6 4 6 6 ×

* Standard of taste and aroma

10: very good

8: good

6: is normal

4: bad

2: very bad

* Criteria for evaluating retention

○: keep the taste and aroma

△: taste and flavor slightly altered

×: mold and the like deteriorated

From the above results, it can be seen that the heating time suitable for preparing the sauce is 2 hours to 2 hours and 30 minutes, and the taste, flavor, and preservation power are the best when the concentration of the sugar component is 30 to 40% by weight.

As described above, the method for producing a barbecue sauce according to an embodiment of the present invention has an excellent taste and aroma by controlling a suitable heating time and ingredient content, and has an excellent binding force with raw meat.

In addition, there is an advantage that can reproduce the peculiar taste and aroma of the source raw material by eliminating the harsh taste caused by starch.

The present invention described above is not limited to the above-described embodiment and the accompanying drawings, and various substitutions, modifications, and changes are possible within the scope without departing from the technical spirit of the present invention. It will be evident to those who have knowledge of.

Claims (3)

In the manufacturing method of the barbecue sauce, As raw materials, 3 to 4% by weight of soybean oil, 14 to 15% by weight of onions, 30 to 40% by weight of sugar, 2.5 to 3% by weight of liver garlic, 2.5 to 3% by weight of soy sauce, 7.5 to 8% by weight of grape juice, 2 to beef bases Mixing 2.5% by weight, pepper 0.3-0.4%, vinegar 6-7%, water 13.1-36.2%; The mixed materials are heated and stirred at 95 to 105 degrees for 60 to 150 minutes; And sterilizing the heated and stirred source at a temperature of 80 to 100 degrees for 40 to 50 minutes, followed by vacuum packing and low temperature aging at a temperature of 0 to 10 degrees. The method of claim 1, The sugar component is 30 to 35% by weight, characterized in that the heating and stirring at a temperature of 100 degrees for 120 to 150 minutes. In the manufacturing method of barbecue food, Raw meat of barbecue, after shaping to a certain size, refined salt 39.6 to 47.3 wt%, white sugar 30 to 33 wt%, maltoxtrin 13 to 14 wt%, L-glutamic acid sodium 6 to 8 wt%, polyinan sodium 3 to 4 Aging for 24 hours in a salt solution consisting of a weight percent, natural spices essential oil 0.5 to 1% by weight, paprika extract pigment 0.2 to 0.4% by weight; Heat sterilizing and smoking the matured raw meat for 30 to 60 minutes at a temperature of 60 to 70 degrees; The method of producing a barbecue food comprising the step of mixing the smoked raw meat and the sauce prepared by the method according to claim 1 or 2 and stirred for 3 to 4 hours.

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