KR20110130761A - Seasoning sauce containing acai berry and meat seasoned by this - Google Patents
Seasoning sauce containing acai berry and meat seasoned by this Download PDFInfo
- Publication number
- KR20110130761A KR20110130761A KR1020100050242A KR20100050242A KR20110130761A KR 20110130761 A KR20110130761 A KR 20110130761A KR 1020100050242 A KR1020100050242 A KR 1020100050242A KR 20100050242 A KR20100050242 A KR 20100050242A KR 20110130761 A KR20110130761 A KR 20110130761A
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- acai berry
- seasoned
- taste
- seasoning sauce
- Prior art date
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- 235000013372 meat Nutrition 0.000 title claims abstract description 58
- 235000003650 acai Nutrition 0.000 title claims abstract description 32
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 27
- 235000015067 sauces Nutrition 0.000 title claims abstract description 27
- 235000019640 taste Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
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- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
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- 239000000783 alginic acid Substances 0.000 description 1
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- 229910052740 iodine Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
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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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
Abstract
The present invention relates to acai berry-containing seasoning sauce and seasoned meat by this, put the kelp 100 ~ 120g and 1.8 ~ 2.5kg of kelp in 15kg of water and boiled by heating after boiling 180 ~ 220g in the state of turning off the fire 5-6 kg of Katsuobushi broth boiled in boiled water for 15-20 minutes, acai berry 0.7-1.2 kg, soy sauce 1.5-2 kg, sugar 1-1.5 kg, seasoned 1.5-2 kg, sake 1.5-2 kg, whole garlic 180-220 g , Seasoned ginger with 90 ~ 110g of sliced ginger, 15 ~ 25g of pepper, 15 ~ 25g of sesame oil, and seasoned meat prepared by mixing meat with seasoning sauce made of such a composition. .
The present invention provides the flavor and deep taste to the meat through the Katsuo-bushi broth incorporating the Japanese cooking method, and the meat quality and taste through the acai berry having various nutrients, including the antioxidant component of anthocyanin, while softening the meat. You can eat the essential nutrients necessary for the body and provide pharmacological effects, and it can improve the taste and quality of meat because it removes fishy smell and provides flavor.
Description
The present invention relates to a seasoning sauce for seasoning treatment and seasoned meat thereby adding a flavor to various meats such as pigs, cows, chickens, ducks, and the like, and more particularly, to improve the meat quality The present invention relates to an acai berry-containing seasoning sauce and seasoned mature meat thereby enabling to provide an aroma and exert nutritional and pharmacological effects by the ingredients in the acai berry.
In general, meat refers to meat that collectively includes edible animals such as pork, beef, chicken, duck, turkey, etc. or meat of birds, and through these meats, humans need proteins, fats, calories and vitamins. It is possible to increase the intake and stamina.
However, each of these meats has its own peculiar smell or fishy smell, and the sauce is used in many ways to improve the meat quality and add taste while eliminating the peculiar smell of the meat.
This sauce is a function of aging meat, and depending on the choice of ingredients and the blending ratio, the taste and quality of the meat are determined as well as the taste of consumers.
The present invention is to provide a flavor and aroma while improving the meat quality of the acai berry sauce and to provide nutrition and pharmacological effect by the ingredients in the acai berry and to expect a health promoting effect and this Its purpose is to provide mature meat seasoned by.
In particular, the present invention is to provide a flavor and a deep taste to meat through the broth with the smell of Katsuobushi put in boiling water of kelp and radish, as well as acai berry which is a fruit rich in various nutrients including antioxidants By using to improve the meat quality and taste of the meat while providing nutritional enhancement and pharmacological effect to provide a functional seasoning sauce and thereby seasoned meat.
In the present invention, put 100 ~ 120g of kelp and 1.8 ~ 2.5kg of kelp in 15kg of water and heat it to boil, and then put it on boiled water in a state of turning off the fire and put it in boiled water for 15 ~ 20 minutes. Wow, acai berry 0.7 ~ 1.2kg, soy sauce 1.5 ~ 2kg, sugar 1 ~ 1.5kg, seed 1.5 ~ 2kg, sake 1.5 ~ 2kg, whole garlic 180 ~ 220g, sliced ginger 90 ~ 110g, pepper 15 ~ 25g, sesame oil 15 ~ 25g This mixed composition is characterized by the acai berry-containing seasoning sauce prepared.
At this time, the kiwi 0.5 to 1kg further characterized in that it helps to digest the absorption of meat.
On the other hand, the present invention is characterized in that the meat seasoned by seasoning with acai berry sauce seasoned by marinating meat 9 ~ 12kg in acai berry sauce containing sauce prepared in a mixed composition of the above raw materials.
The present invention provides the flavor and deep taste to the meat through the Katsuo-bushi broth incorporating the Japanese cooking method, and the meat quality and taste through the acai berry having various nutrients, including the antioxidant component of anthocyanin, while softening the meat. It will be able to eat essential nutrients necessary for the body and provide pharmacological effects, and to improve the taste and quality of meat because it removes fishy smell and provides flavor.
The present invention provides the usefulness of the ingredients and all the nutrients contained in the acai berry is several times more than the meat seasoning sauce made by adding a variety of conventional juices do not need to add additional juice.
Preferred embodiments of the present invention will be described as follows, and through this detailed description, it will be possible to better understand the purpose and configuration of the present invention and its features.
Acai berry-containing seasoning sauce according to an embodiment of the present invention is heated to boil by putting two pieces (100-120g) and two radish (1.8-2.5kg) of kelp in 15kg of water, and then turn off the fire Katsuobushi 180 After boiling ~ 220g in boiled water for 15-20 minutes, filter out the contents of kelp, radish and Katsuobushi by using a vegetable to extract the ingredients of kelp and radish, and the unique flavor and rich taste by Katsuobushi Produce katsuobushi soup stock.
At this time, when the katsuobushi is heated with kelp and radish and put in boiled or boiled water for more than 25 minutes, the characteristic aroma from katsuobushi is too strong to give a bitter taste rather than a dark taste.
Here, the katsuobushi is a dried Japanese tuna (tuna) fish is a traditional Japanese food that is used to taste the rich broth.
Katsuobushi broth made with the above process, acai berry rich in various nutrients including antioxidants, and soy sauce, sugar, sake, taste wine, whole garlic, sliced ginger, pepper, to remove fishy flavors, flavors and flavors unique to meat, Manufacturing is completed by mixing sesame oil to prevent sticking when roasting the savory taste and meat.
More specifically, Katsuobushi broth 5-6kg, acai berry 0.7-1.2kg, soy sauce 1.5-2kg, sugar 1-1.5kg, seasoned 1.5-2kg, sake 1.5-2kg, whole garlic 180-220g, sliced ginger 90-110g , Pepper 15-25g, sesame oil 15-25g is prepared by mixing.
At this time, by adding 0.5 ~ 1kg of kiwi mixed by the actinidine enzyme component contained in the kiwi will be useful for digestion and absorption of meat and may act to improve immunity.
The acai berry and the kiwi fruit of the raw material is preferably added as a juice of the juice, the above-mentioned composition ratio may be further increased if the amount is not 100% stock solution compared to 100% stock solution.
In the above raw materials, whole garlic is used to provide garlic's aroma not too dark, and when minced garlic is used, garlic juice and dark aroma are strongly applied to give other flavors such as aroma of Katsuobushi. Be careful because it works.
Unlike the whole garlic, the sliced ginger is preferably added to the thinly sliced ginger, not the fresh ginger, so that the juice and aroma of the ginger act effectively to remove the fishy smell of the meat.
The Katsuobushi broth is used to soften the meat quality by combining the Japanese cooking method, to provide a unique flavor by Katsuobushi, and to add the taste of the meat and enhance the light taste.
At this time, Katsuobushi contains the EPA component of DHA, which not only provides excellent effects on brain development and adult disease prevention, but also contains essential nutrients such as iron, calcium, and various vitamins to exert its nutritional enhancement function.
The kelp contains alginic acid, a dietary fiber, which absorbs heavy metals, unnecessary fats, residual pesticides, environmental hormones, and carcinogens from the body by absorbing water as the sponge absorbs water, and iodine helps to release thyroid hormones. It improves metabolism, restores energy, prevents aging of blood vessels, and has excellent calcium content, which helps to form bones and teeth.
Radish has a digestive enzyme that acts on digestion and absorption of food, and has the effect of preventing and improving stomach pain and stomach ulcers.
The acai berry is used to soften the taste of meat meat and avoid getting tired, and contains an anthocyanin, which is an antioxidant, to prevent collagen disorder, which is an ingredient that gives elasticity to veins and arteries that deliver nutrients to the brain, Its powerful antioxidant action reduces the risk of heart disease and stroke, and it is a good anti-inflammatory ingredient with strong anti-inflammatory action, helping to resynthesize rhodopsin to relieve eye strain and improve vision.
Acai berry also contains essential fatty acids omega 3, omega 6 (linoleic acid) and omega 9 (oleic acid) to help regulate cholesterol levels, minerals and vitamins A, B1, B2, B3, C, E and Contains high amounts of plant nutrients to help prevent various adult diseases, and contains amino acids to deliver minerals to help muscle formation and regeneration, provide energy to the body, and glucosamine and celadrin to help cartilage health Has a good effect on anti-aging and skin beauty.
The soy sauce and sugar are intended to match the flavor of the seasoning sauce.
The jongjong, sake, whole garlic, sliced ginger, pepper is used to provide a unique fishy fishy and aroma.
Meanwhile, 9-12 kg of various meats such as pork, chicken, duck, beef, etc. are prepared in acai berry-containing seasoning sauce prepared with the above-described raw material composition, followed by seasoning treatment and aging. A seasoning that can provide meat with aroma and deep taste, and can make meat soft, but also provide essential nutrients and pharmacological effects while improving meat quality and taste through acai berry, which is rich in various nutrients including antioxidants of anthocyanin. You can get aged meat.
In general, the meat seasoning sauce used in Korean food to put the onion juice, pear juice, pineapple juice, etc. to improve the taste and smooth the meat, the acai berry-containing seasoning sauce of the present invention and all the nutrients acai berry has a variety of existing juice It is several times more than the meat seasoning sauce you add, which can provide usefulness without the need to add more juice.
Claims (3)
Add 15 ~ 120g of kelp and 1.8 ~ 2.5kg of kelp to 15kg of water, heat it, boil it, and turn off the fire, put 180 ~ 220g of Katsuobushi in boiled water for 5 ~ 6kg of Katsuobushi broth for 15 ~ 20 minutes, and acai Berry 0.7 ~ 1.2kg, soy sauce 1.5 ~ 2kg, sugar 1 ~ 1.5kg, seed 1.5 ~ 2kg, taste liquor 1.5 ~ 2kg, whole garlic 180 ~ 220g, slice ginger 90 ~ 110g, pepper 15 ~ 25g, sesame oil 15 ~ 25g Acai berry-containing seasoning sauce, characterized in that it has been prepared.
Seasoning sauce containing acai berry, which is added to the kiwi 0.5-1kg to help digestion of meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100050242A KR20110130761A (en) | 2010-05-28 | 2010-05-28 | Seasoning sauce containing acai berry and meat seasoned by this |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100050242A KR20110130761A (en) | 2010-05-28 | 2010-05-28 | Seasoning sauce containing acai berry and meat seasoned by this |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020130005749A Division KR20130020708A (en) | 2013-01-18 | 2013-01-18 | Seasoning sauce containing acai berry and meat seasoned by this |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20110130761A true KR20110130761A (en) | 2011-12-06 |
Family
ID=45499413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100050242A KR20110130761A (en) | 2010-05-28 | 2010-05-28 | Seasoning sauce containing acai berry and meat seasoned by this |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20110130761A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101488462B1 (en) * | 2011-12-28 | 2015-02-03 | 이성용 | Acai berry added kimchi and method for production thereof |
| KR20160087080A (en) | 2015-01-13 | 2016-07-21 | 봉근수 | Manufacturing method of kimchi |
| WO2020118388A1 (en) * | 2018-12-13 | 2020-06-18 | Silva Haroldo Souza | Açaí-based food composition and method for preparing an açaí-based food composition |
| CN114504086A (en) * | 2022-02-28 | 2022-05-17 | 黑龙江飞鹤乳业有限公司 | Application of amazon berry |
-
2010
- 2010-05-28 KR KR1020100050242A patent/KR20110130761A/en active Application Filing
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101488462B1 (en) * | 2011-12-28 | 2015-02-03 | 이성용 | Acai berry added kimchi and method for production thereof |
| KR20160087080A (en) | 2015-01-13 | 2016-07-21 | 봉근수 | Manufacturing method of kimchi |
| WO2020118388A1 (en) * | 2018-12-13 | 2020-06-18 | Silva Haroldo Souza | Açaí-based food composition and method for preparing an açaí-based food composition |
| CN113226059A (en) * | 2018-12-13 | 2021-08-06 | 哈罗多·索萨·席尔瓦 | Brazil berry based food composition and method for preparing the same |
| CN114504086A (en) * | 2022-02-28 | 2022-05-17 | 黑龙江飞鹤乳业有限公司 | Application of amazon berry |
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