KR20100035454A - Soy sauce sauce - Google Patents

Abstract

PURPOSE: A manufacturing method of seasoning soy sauce is provided to improve usability of seasoning sauce to easily and simply cook all kinds of foods without using separated seasoning sauce by making the seasoning soy sauce with soy sauce, fruits, vegetables, and beef. CONSTITUTION: A manufacturing method of seasoning soy sauce comprises the following steps: minutely pulverizing soy sauce 3.75kg, onion 270g, carrot 150g, garlic 150g, zingiberis Rhizoma crudus 7Og, green onion 150g, cabbage 300g, white radish 270g, apple 200g, beef 170g, starch syrup 3.75kg, red pepper seed 130g, laminaria japonica 70g, cayenne pepper 1.8kg, black pepper 70g, and kelp 130g with a mixer; mixing the pulverized beef 170g with soy sauce; mixing the heated starch syrup with soy sauce; and mixing the soy sauce with the laminaria japonica, the kelp and the red pepper seed.

Description

Soy sauce sauce {omitted}

The present invention relates to a method for producing soy sauce, in particular, crushing onions, carrots, garlic, ginger, cabbage, radish, and apples using only soy sauce without water, and sulfur syrup and beef are always heated with soy sauce to add red pepper powder, red pepper seeds, and kelp. It is related to soy sauce sauce, which is made by mixing pepper, pepper and adding rich flavor and nutrients.

Soy sauce is our unique fermented food. It contains water, protein, fat, fiber, ash, pentosan, and sugar, and it is a nutritious complex seasoning.

Soy sauce is a seasoning and well-balanced food with a good balance of amino acids from proteins in soybeans such as sugar and fat.

Conventional soy sauce is a traditional seasoning indigenous to Korea, which mixes salt with water to make meju, charcoal, and pepper to ripen, and then goes into various soups, side dishes, fish, and food.

However, the soy sauce sauce, which has been made with this traditional method and made high quality so that it can be cooked with high quality and convenient for young couples and working couples, can be cooked with instant soy sauce sauce. It's easy to cook and you can cook easily, so you can save time while using natural ingredients, using the minimum amount of Miwon (L = Sodium Glutamate) again, mix vegetables with soy sauce, and ripen it with pickles. By making seasoning sauce, we recently invented a functional soy sauce sauce containing various ingredients to satisfy the economic level.

The present invention prepares a bowl as a kind of functional soy sauce sauce, prepare soy sauce, onions, carrots, garlic, ginger, cabbage, radish, apples, small pieces are always pulverized with soy sauce.

Put ground beef in soy sauce, heat it, grind it again, pour in soy sauce and stir.

Put the heated sulfur starch syrup together with the soy sauce, stir well, crush the kelp and red pepper seeds finely, put it in the soy sauce together with the red pepper powder and wet it to one side.

In the present invention, the soy sauce and vegetables are mixed and crushed, and the syrup is heated and mixed with the soy sauce.

After that, the beef must be ground and ground with soy sauce, and the soy sauce sauce can be easily used when cooking various dishes using only soy sauce sauce without using sauce.

It is also an object of the present invention to provide a beneficial soy sauce sauce that satisfies consumers' preferences and is rich in taste and nutrition and with health supplement functions.

The preparation method of seasoning soy sauce according to the present invention will be described in detail.

Seasoning soy sauce sauce production method according to the present invention is to grind directly into a variety of vegetables directly soy sauce mixed with water to make pickles using only soy sauce.

Beef must be ground, boiled in soy sauce, cooled, and then ground again to prevent residue.

Boil the starch syrup, and finely crush the red pepper seeds and kelp, mix it, add red pepper powder, red pepper, and pepper to finish, then mix well to one side and stir evenly.

Dashida (Miwon = contains small amount of sodium glutamate), soy sauce and raw vegetables, which is beneficial for health, and is a seasoned soy sauce source made by pickling method in Korean tradition.

First, prepare soy sauce in a bowl and crush onions with carrots, garlic, leeks, cabbage, ginger, radish, and apples. Then crush the beef, boil it with soy sauce, cool it, and grind it once again. Then boil sulfur starch syrup, and crush red pepper powder, red pepper seeds, and kelp very finely. And other materials can be added.

According to the soy sauce sauce production method of the present invention, soaking in soy sauce in parallel to make a natural material. It's also made of ground vegetables, so it's very beneficial to keep them in the refrigerator. In addition, the present invention is an excellent soy sauce sauce having a good taste and health effect, and thus the present invention relates to a method for producing soy sauce sauce that is mixed with a variety of vegetables and ground and soy sauce without departing from the technical spirit of the present invention. Many variations and modifications are possible without departing from the scope of the invention.

Seasoning soy sauce used in the present invention used a conventional soy sauce.

In other words, using soy sauce and various vegetables that are commonly used, it was used as the method of pickles of Korean tradition. It is a soy sauce sauce that can be used in various foods by upgrading the taste to its own tradition.

Seasoned soy sauce, fish stew, chicken ribs, instant tteokbokki, kimchi fried rice, pork giblets are used as seasonings. There are also more foods available and are available in a variety of ways.

[Food made with soy sauce sauce]

돼지곱창 : 돼지곱창은 냄새를 제거한 다음 양배추를 썰어 놓고 깻잎과 양파를 썰어서 당면을 물에 불리고, 철판을 달구어 식용유를 뿌리고 곱창을 볶은 다음 양배추, 양파, 깻잎, 당면을 넣어서 소스를 넣어 볶으면 끝이다.

Pork giblets: After removing the smell, slice the cabbage, chop the sesame leaves and onions, so that the vermicelli is soaked in water. .

닭갈비 : 양배추, 양파, 감자, 대파, 떡볶이, 당면, 깻잎을 소스에 넣고 불리면 끝이다.

Chicken Ribs: Cabbage, onions, potatoes, green onions, tteokbokki, vermicelli, sesame leaves in sauce and it is finished.

생선조림 : 무, 양파, 고추, 호박, 대파, 고등어를 넣고 소스만을 넣어 끓이면 끝이다.

Boiled fish: Radish, onions, peppers, zucchini, green onions, mackerel, and just put the sauce and boil.

즉석떡볶이 : 양배추, 양파, 대파, 떡볶이, 호박을 소스를 넣어 끓이면 끝이다.

Instant Tteokbokki: Add cabbage, onion, leek, tteokbokki, and zucchini to boil with sauce.

양념잡채 : 당면을 찬물에 불리고 양배추, 호박, 고추, 당근, 시금치, 피망, 당면을 달구어진 철판에 식용유를 뿌리고 야채를 넣어 볶은 다음 당면을 넣어 같이 볶는다.

Seasoning Japchae: Simmer the noodles in cold water, sprinkle cabbage, zucchini, pepper, carrot, spinach, green pepper, and vermicelli on a griddle, sprinkle with vegetable oil, fry vegetables, and fry the noodles together.

닭발 : 양파, 당근, 대파, 피망, 청량고추들과 닭발을 함께 넣고 소스로 요리하면 끝이다.

Chicken feet: onions, carrots, green onions, green peppers, chilli peppers and chicken feet together and cooked with sauce is over.

날치 알, 볶음밥 : 단무지, 게맛살, 김치, 돼지고기, 오이, 무순, 날치 알을 뚝배기를 달구어 돼지고기와 김치를 넣어서 놓고 밥을 넣어 단무지, 게맛살, 오이, 무순, 날치 알을 넣어 만들면 된다.

Nalchi roe, fried rice: radish, crab meat, kimchi, pork, cucumber, radish, radish, knives, put pork and kimchi, put rice and add radish, crab meat, cucumber, radish, raw fish roe .

김치볶음밥 : 김치를 썰어서 돼지고기와 볶은 다음 양파, 당근을 썰어 달구어진 후라이펜을 식용유를 두르고 김치와 돼지고기를 볶고 양파와 당근을 볶음 다음 소스를 넣어서 볶은 후 깻잎을 넣어 마무리 하여주면 끝 입니다

Kimchi fried rice: slice kimchi and fry with pork, cut onion and carrot, fry fried pen with oil, fry kimchi and pork, fry onion and carrot, add sauce and stir-fry with sesame leaf

Claims (1)

Prepare soy sauce, pour half into a bowl, soy sauce (3.75kg), onion (270g), carrot (150g) garlic (150g) ginger (7Og) green onion (150g) cabbage (300g) radish (270g) apple (200g) Beef (170g) Sulfur Starch (3.75kg) Red Pepper Seed (130g) Kelp (70g) Red Pepper (1.8kg) Pepper (70g) Dried (130g). Shred into small pieces, add vegetables and soy sauce into a grinder, and grind finely. Boil 170g of ground beef with soy sauce and grind again. Grind 130 g of red pepper seeds and 70 g of kelp. Sulfur starch is heated and mixed in soy sauce on top. According to claim 1, in the soy sauce sauce manufacturing process, various vegetables were crushed in soy sauce to make raw vegetables as a sauce by using traditional pickles in Korea, scraped red pepper powder, natural preservative effect, heated sulfur starch syrup, Soy glutamate is finely crushed to make red glutamate so that the small amount of sodium glutamate can be used.