KR20120055287A - 염지양념 및 이를 이용한 오리목살 조리방법 - Google Patents
염지양념 및 이를 이용한 오리목살 조리방법 Download PDFInfo
- Publication number
- KR20120055287A KR20120055287A KR1020100116941A KR20100116941A KR20120055287A KR 20120055287 A KR20120055287 A KR 20120055287A KR 1020100116941 A KR1020100116941 A KR 1020100116941A KR 20100116941 A KR20100116941 A KR 20100116941A KR 20120055287 A KR20120055287 A KR 20120055287A
- Authority
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- South Korea
- Prior art keywords
- seasoning
- teaspoons
- pepper
- weight
- duck
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 21
- 235000006439 Lemna minor Nutrition 0.000 title abstract description 25
- 235000013364 duck meat Nutrition 0.000 title abstract description 25
- 241000209501 Spirodela Species 0.000 title abstract 3
- 235000013599 spices Nutrition 0.000 title 2
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims description 24
- 235000002566 Capsicum Nutrition 0.000 claims description 23
- 239000006002 Pepper Substances 0.000 claims description 23
- 235000016761 Piper aduncum Nutrition 0.000 claims description 23
- 235000017804 Piper guineense Nutrition 0.000 claims description 23
- 235000015067 sauces Nutrition 0.000 claims description 20
- 240000004160 Capsicum annuum Species 0.000 claims description 16
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 16
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 16
- 239000001728 capsicum frutescens Substances 0.000 claims description 16
- 241000237502 Ostreidae Species 0.000 claims description 10
- 235000020636 oyster Nutrition 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 9
- 235000004347 Perilla Nutrition 0.000 claims description 9
- 244000124853 Perilla frutescens Species 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 9
- 238000004043 dyeing Methods 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 7
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 7
- 240000006108 Allium ampeloprasum Species 0.000 claims description 7
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 7
- 235000020357 syrup Nutrition 0.000 claims description 7
- 239000006188 syrup Substances 0.000 claims description 7
- 241000220324 Pyrus Species 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 239000008122 artificial sweetener Substances 0.000 claims description 4
- 235000021311 artificial sweeteners Nutrition 0.000 claims description 4
- 235000021017 pears Nutrition 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 241000722363 Piper Species 0.000 claims 5
- 241000271567 Struthioniformes Species 0.000 claims 1
- 241000272525 Anas platyrhynchos Species 0.000 abstract description 22
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 244000242291 Lemna paucicostata Species 0.000 description 22
- 244000203593 Piper nigrum Species 0.000 description 19
- 235000013372 meat Nutrition 0.000 description 11
- 244000298697 Actinidia deliciosa Species 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 238000009938 salting Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000021270 cold food Nutrition 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 210000002435 tendon Anatomy 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 235000004626 essential fatty acids Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019992 sake Nutrition 0.000 description 2
- 235000019997 soju Nutrition 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010003445 Ascites Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 230000021332 multicellular organism growth Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 229940094443 oxytocics prostaglandins Drugs 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 150000003180 prostaglandins Chemical class 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 230000016160 smooth muscle contraction Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
하 | 중하 | 중 | 중상 | 상 | |
꼬치구이 | 20 | 100 | 80 | ||
구이 | 35 | 130 | 35 | ||
복음 | 40 | 120 | 40 |
Claims (6)
- 8~15중량%의 들기름, 8~15중량%의 맛술, 20~30중량%의 고추장, 8~15중량%의 고추가루, 8~15중량%의 물엿, 8~15중량%의 핫소스, 3~5중량%의 마늘, 8~15중량%의 굴소스로 이루어진 염지양념.
- 제1항에 있어서, 상기 염지양념은, 1~3중량%의 기타첨가물이 더 투입되는 것을 특징으로 하는 염지양념.
- 제2항에 있어서, 상기 기타첨가물은, 후추, 참기름, 인공감미료, 깨가 동일비율로 혼합되는 것을 특징으로 하는 염지양념.
- 제1항 내지 제3항으로 이루어진 염지양념에 의한 염지단계를 수행하고,
염지단계가 수행된 오리목살 1kg에 대하여 부추 80~130g, 키위3~6개를 분쇄한 후 맛술1~3티스픈, 후추 1~2티스픈을 혼합 한후 45~55를 숙성하는 구성으로 이루어진 염지양념을 이용한 조리방법 - 제1항 내지 제3항으로 이루어진 염지양념에 의한 염지단계를 수행하고,
염지단계가 완료된 오리목살 1kg에 대하여 양파 250~350g, 배 150~250g, 맛술1~3티스픈, 후추 1~2티스픈을 혼합 한 후 45~55를 숙성하는 구성으로 이루어진 염지양념을 이용한 조리방법 - 제1항 내지 제3항으로 이루어진 염지양념에 의한 염지단계를 수행하고,
염지단계가 완료된 오리목살 1kg에 대하여 된장 1~3티스픈, 희석주 1~4티스픈을 넣어 10~15정도 삶는 단계,
양념소스 1~2국자를 넣은 후 중불에서 2~5분정도 볶아주는 단계로서 이루어진 염지양념을 이용한 조리방법
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020100116941A KR20120055287A (ko) | 2010-11-23 | 2010-11-23 | 염지양념 및 이를 이용한 오리목살 조리방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020100116941A KR20120055287A (ko) | 2010-11-23 | 2010-11-23 | 염지양념 및 이를 이용한 오리목살 조리방법 |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20120055287A true KR20120055287A (ko) | 2012-05-31 |
Family
ID=46270883
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020100116941A Abandoned KR20120055287A (ko) | 2010-11-23 | 2010-11-23 | 염지양념 및 이를 이용한 오리목살 조리방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR20120055287A (ko) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105077131A (zh) * | 2015-07-20 | 2015-11-25 | 四川天味食品集团股份有限公司 | 一种川味红烧调味料及其制备方法和应用 |
CN110495552A (zh) * | 2019-08-31 | 2019-11-26 | 贵州大学 | 一种富含α-亚麻酸的苏麻籽粕火腿及制备方法 |
WO2023153265A1 (ja) * | 2022-02-10 | 2023-08-17 | 株式会社J-オイルミルズ | 被加熱調理食材用加工液組成物 |
KR20240163832A (ko) * | 2023-05-11 | 2024-11-19 | 이택진 | 가열염지를 이용한 치킨 조리 방법 |
-
2010
- 2010-11-23 KR KR1020100116941A patent/KR20120055287A/ko not_active Abandoned
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105077131A (zh) * | 2015-07-20 | 2015-11-25 | 四川天味食品集团股份有限公司 | 一种川味红烧调味料及其制备方法和应用 |
CN110495552A (zh) * | 2019-08-31 | 2019-11-26 | 贵州大学 | 一种富含α-亚麻酸的苏麻籽粕火腿及制备方法 |
WO2023153265A1 (ja) * | 2022-02-10 | 2023-08-17 | 株式会社J-オイルミルズ | 被加熱調理食材用加工液組成物 |
KR20240163832A (ko) * | 2023-05-11 | 2024-11-19 | 이택진 | 가열염지를 이용한 치킨 조리 방법 |
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