KR20130061800A

KR20130061800A - Pork bulgogi sauce for improving flavour and preparation method of pork bulgogi using it

Info

Publication number: KR20130061800A
Application number: KR1020110128053A
Authority: KR
Inventors: 최복이
Original assignee: 최복이
Priority date: 2011-12-02
Filing date: 2011-12-02
Publication date: 2013-06-12

Abstract

PURPOSE: Pork bulgogi sauce and a cooking method of pork bulgogi using the same are provided to improve the flavor of food, to be able to do mass production and preservation, and to be suitable for manufacturing food having a consistent taste. CONSTITUTION: Pork bulgogi sauce is manufactured by mixing 50-100 parts by weight of red pepper paste, 30-70 parts by weight of liquor, 30-70 parts by weight of Japanese apricot juice, 30-70 parts by weight of white sugar, 20-45 parts by weight of starch syrup, 10-25 parts by weight of red pepper powder, 3-15 parts by weight of purified water, 0.3-1.2 parts by weight of black pepper powder and 0.3-1.2 parts by weight of ginger extract powder to 100 parts by weight of soy sauce. Pork is seasoned with the pork bulgogi sauce. Oil, garlic and rice cake are added to the seasoned pork and heated. At least one vegetable is additionally added to the pork mixture of the previous step and heated. A stir-frying sauce is further added to the pork mixture of the previous step and heated. Starch is added to the pork mixture of the previous step. The vegetable includes onion, shiitake, Beech mushroom, King oyster mushroom, Auricularia auricula judae, red bell pepper, broccoli and sweet potato.

Description

PORK BULGOGI SAUCE FOR IMPROVING FLAVOUR AND PREPARATION METHOD OF PORK BULGOGI USING IT}

The present invention relates to a pork bulgogi sauce and a cooking method of pork bulgogi using the same to enhance the flavor of food.

With the recent development of the restaurant business, each restaurant needs to reduce cooking time and consistent cooking flavors. However, Korean food such as pork bulgogi is not only easy to produce a consistent taste and aroma, but also takes a long time to cook because it includes seasoning and ripening process using soy sauce.

Therefore, there is a need for a pork bulgogi sauce that can provide a consistent taste and aroma and can be mass-produced and stored for a long time and a formal recipe using the same.

An object of the present invention is to provide a pork bulgogi sauce and a cooking method of pork bulgogi using the same to enhance the flavor of food.

In order to achieve the above object, the present invention provides a pork bulgogi sauce containing soy sauce, red pepper paste, sake, plum liquid, white sugar, syrup, red pepper powder, purified water, black pepper powder, and ginger extract powder.

The present invention also provides a method of cooking pork bulgogi steamed using the pork bulgogi sauce.

Pork bulgogi sauce of the present invention not only enhances the flavor of the food, but also can be mass-produced and stored so that it is suitable for preparing a food having a consistent taste.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. It should be understood, however, that the invention is not limited to the disclosed embodiments, but is capable of many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims. In the present invention, the refrigeration conditions and the refrigeration temperature indicate a temperature of more than 0 ° C to less than 5 ° C.

Pork Bulgogi Sauce

Pork bulgogi sauce of the present invention includes soy sauce, red pepper paste, sake, plum liquid, white sugar, syrup, red pepper powder, purified water, black pepper powder and ginger extract powder. Preferably, the pork bulgogi sauce is based on 100 parts by weight of soy sauce, 50-100 parts by weight of kochujang, 30-70 parts by weight of liquor, 30-70 parts by weight of plum liquid, 30-70 parts by weight per white sugar, 20-45 parts by weight starch syrup 10 to 25 parts by weight of red pepper powder, 3 to 15 parts by weight of purified water, 0.3 to 1.2 parts by weight of black pepper powder and 0.3 to 1.2 parts by weight of ginger extract powder. The soy sauce may be appropriately used commercially available soy sauce (jin soy sauce), soy sauce soy sauce, soy sauce soy sauce, but it is preferable to use commercial soy sauce. The liquor is a cooking liquor.

If the content of red pepper paste is less than 50 parts by weight or more than 100 parts by weight of soy sauce, the flavor will fall. In addition, when the plum liquid is less than 30 parts by weight with respect to 100 parts by weight of soy sauce lacks the rich flavor, when the plum liquid exceeds 70 parts by weight the cool taste disappears. On the other hand, 30 to 70 parts by weight of liquor should be added, while the unique smell of pork is effectively removed, but the taste is clear.

The pork bulgogi sauce is prepared by mixing the ingredients and heating to 50 ~ 90 ℃, preferably 55 ~ 80 ℃. The pork bulgogi sauce can be prepared in advance and stored at the time of cooking while using sealed packaging. The pork bulgogi sauce is already a red paste, there is no off-flavor and sealed packaging, it is possible to store and use for 8 months, preferably 6 months after the date of manufacture of pork bulgogi sauce.

oil

The oil of the present invention is an edible oil. For example, the oil of the present invention may be corn oil, soybean oil, canola oil, olive oil, grape seed oil, and the like, preferably olive oil but not limited thereto.

Pork

Pork of the present invention is not limited in its area. For example, the pork of the present invention may be steamed, sirloin, tenderloin, pork belly, battery, Fuji and the like, and preferably, but not limited thereto.

Pork of the present invention is seasoned using a pork bulgogi sauce, it is preferable to use it for cooking after aging. At this time, pork: pork bulgogi sauce is used in a weight ratio of 1: 0.8 ~ 1.6, preferably in a weight ratio of 1: 1. When the weight ratio of the pork bulgogi sauce is used less than 0.8, the seasoning is not sufficiently discharged pork, and when the pork bulgogi sauce exceeds 1.6, the seasoning taste is too strong and the flavor is reduced. It is preferable that the aging is carried out sequentially through refrigeration and freezing. In other words, seasoned meat is aged for 10 to 36 hours in refrigerated conditions (more than 0 ℃ ~ less than 5 ℃), and then used for 10 to 36 hours stored in a frozen state. At this time, the pork is soft and has a good texture only through refrigeration conditions, but when it is stored for less than 10 hours at the refrigeration temperature, the aging is not sufficiently done, and when the pork is seasoned for more than 36 hours, off-flavor may occur. . The seasoned pork may be used for cooking immediately in a frozen state, or may be used after thawing using cold water or a thawing plate.

Rice cake

The rice cake of the present invention is preferably prepared by mixing flour and rice flour in a weight ratio of 1: 0.5 to 1.5. If you make rice cake with flour only or if the weight ratio of rice powder is less than 0.5 do. The use of rice cakes prepared by mixing flour and rice flour in a weight ratio of 1: 0.5 to 1.5 is the most harmonious combination of pork and rice cake seasoned in the dish.

The rice cake is a step of preparing a rice cake by increasing the flour and rice flour; Freeze drying or refrigeration of the cooked rice cake; and the freeze-dried or cold-dried rice cake is preferably used for cooking through a step of storing for 15 minutes to 20 hours at room temperature. If stored at room temperature for more than 20 hours, the surface of the rice cake will dry out, and the sauce will not be sufficiently spread in the cooking process.If the rice cake is stored for less than 15 minutes at room temperature, it will be used for cooking before freezing and refrigeration. The texture will be reduced.

vegetable

Vegetables of the present invention include onions, broccoli, sweet potatoes, mushrooms and bell peppers. The mushrooms include shiitake mushrooms, mandarin mushrooms, matsutake mushrooms, and sour mushrooms. The green peppers may be green peppers or red peppers, but it is preferable to use red peppers in consideration of color. Preferably, the vegetable of the present invention is 60 to 140 parts by weight broccoli 60 to 140 parts by weight, sweet potato 80 to 150 parts by weight, shiitake mushrooms 35 to 90 parts by weight, 35 to 90 parts by weight mushrooms, 35 to 90 birds It is preferable to mix and use a weight part, 35-90 weight part of mushrooms, and 35-90 weight part of red peppers. Onions and sweet potatoes add sweetness in steamed pork bulgogi of the present invention, mushrooms give a chewing texture, broccoli has high antioxidant activity, and red peppers improve texture and color.

Soy Sauce

Soy sauce of the present invention is prepared using soybean, flour, salt, white sugar and caramel sauce. Preferably, the soy sauce may be prepared by making soy sauce in a conventional manner using soybean, flour and salt, and adding white sugar and caramel sauce to the soy sauce. At this time, 30 to 150 parts by weight of wheat flour, 10 to 150 parts by weight of salt, 0.1 to 100 parts by weight per white, 10 to 200 parts by weight of caramel sauce may be used.

Stir-fried sauce

The fried sauce of the present invention is prepared by mixing seafood sauce and fish sauce in a ratio of 1.5: 1.

The seafood sauce is added to the mixture of kelp extract and soy sauce with a material containing 10 to 200 parts by weight of abalone, 50 to 300 parts by weight of onions and 10 to 80 parts by weight of garlic with respect to 100 parts by weight of oyster, and at a refrigeration temperature for 1 day ~ After 3 days of storage, it is heated and prepared by separating the liquid. At this time, the kelp extract and soy sauce is used in a volume part of 1: 0.5 ~ 1.5, the kelp extract is prepared by hot water extraction for 30 minutes 0.1 ~ 0.2 parts by weight of kelp with respect to 100 parts by weight of water. The total weight of the oyster, abalone, onion, garlic and the total weight of the kelp extract and soy sauce mixture has a weight ratio of 1: 3-5.

The fish sauce is based on 100 parts by weight of anchovy fish sauce, 50-150 parts by weight of chili sauce, 30-80 parts by weight per white, 50-150 parts by weight of chilli pepper, 200-400 parts by weight of pineapple extract, 30-80 parts by weight of lime extract , 30 to 80 parts by weight of chopped garlic.

The fried sauce can be used a plurality of times while refrigerated after manufacture.

Preparation of Seasoned Pork

Soy sauce 26.6g, commercial Suncho red pepper paste 17.7g, commercial cooking liquor (alcohol 14%) 13.3g, plum liquid 13.3g, white sugar sugar 13.3g, starch syrup 9g, red pepper powder 4.4g, purified water 2.04g, black pepper powder 0.18g , 0.18 g of ginger extract powder was mixed and heated to 65 ℃ for 5 minutes to make a pork bulgogi sauce. 150 g of the pork bulgogi sauce and 150 g of pork cut into 1.3 mm thick portions were seasoned by seasoning. The seasoned pork was aged for 24 hours in refrigerated conditions and 24 hours in frozen conditions.

Preparation of Fried Sauces

1.5 g of kelp was put in 1 kg of water and boiled for 30 minutes to prepare kelp extract, and 500 g of kelp extract and 500 g of commercial soy sauce were mixed. 100 g of oysters, 50 g of abalone, 100 g of onion, and 50 g of garlic were put in 1.2 kg of the kelp extract and commercial soy sauce mixture and stored at refrigerated temperature for 2 days, then heated and separated to prepare a seafood sauce.

In addition, fish sauce was prepared by mixing anchovy 100g, chili sauce 100g, white sugar 50g, chilli pepper 100g, pineapple extract 300g, lime extract 50g, chopped garlic 50g.

Stir-fry sauce was prepared by mixing 600 g of the seafood sauce and 400 g of the fish sauce.

Preparation of Soy Sauce

Soy sauce was prepared by adding caramel sauce and white sugar to soy sauce made by conventional methods using soybean, flour, and salt. At this time, soybean, wheat flour, salt, white sugar and caramel sauce were used in a weight ratio of 100: 75: 80: 60: 90.

Manufacture of rice cake

Flour and rice flour were mixed in a 1: 1 ratio, and cooked to increase the rice cake. The cooked steamed rice cake was lyophilized immediately for 5 days in a hot state and stored at room temperature 1 hour before use for cooking pork bulgogi.

Pork steamed cooking

50 ml of olive oil was poured into a frying pan and 30 g of chopped garlic was roasted to taste like garlic. Put the marinated pork 300g, the scallop rice cake 70g and roasted and sliced onions 70g, broccoli 50g, sweet potato 60g, shiitake mushroom 30g, gyoza mushroom 30g, matsutake mushroom 30g, thirsty mushroom 30g, red bell pepper 30g , 2.5ml of the soy sauce, 1g black pepper was fried. When the vegetables are ripe, stir the sauce 40g, 100g host, 50g vermicelli, stir and put 15ml of water starch, lightly stir and put on a plate. Here, cooked pork bulgogi steamed with 2.5g of chopped pine nuts and 5 roasted banks.

Claims

Pork bulgogi sauce containing soy sauce, red pepper paste, sake, plum liquid, white sugar, syrup, red pepper powder, purified water, black pepper powder, and ginger extract powder.

The method of claim 1,
50 to 100 parts by weight of kochujang, 30 to 70 parts by weight of liquor, 30 to 70 parts by weight of plum liquid, 30 to 70 parts by weight per white sugar, 20 to 45 parts by weight of starch syrup, 10 to 25 parts by weight of red pepper powder, Pork bulgogi sauce comprising 3 to 15 parts by weight of purified water, 0.3 to 1.2 parts by weight of black pepper powder, and 0.3 to 1.2 parts by weight of ginger extract powder.

1) seasoning pork with pork bulgogi sauce;
2) heating oil, garlic, rice cake and the seasoned pork;
3) adding at least one vegetable in step 2) and heating;
4) adding a stir-fry sauce in step 3) and heating; and
5) Cooking method of braised pork bulgogi comprising the step of adding starch to step 4).

The method of claim 3, wherein
Pork Bulgogi sauce of step 1) is based on 100 parts by weight of soy sauce, 50-100 parts by weight of kochujang, 30-70 parts by weight of liquor, 30-70 parts by weight of plum, 30-70 parts by weight, starch syrup 20-45 weight Part, red pepper powder 10-25 parts by weight, purified water 3-15 parts by weight, black pepper powder 0.3-1.2 parts by weight and ginger extract powder 0.3 to 1.2 parts by weight.

The method of claim 3, wherein
The rice cake of step 2) is characterized in that the flour and rice prepared by using a weight ratio of 1: 0.5 to 1.5.

The method of claim 3, wherein
The rice cake of step 2) is a cooking method, characterized in that used for 15 minutes to 20 hours stored at room temperature.

The method of claim 3, wherein
Vegetables of step 3) is a cooking method comprising onions, shiitake mushrooms, mandarin mushrooms, matsutake mushrooms, sour mushrooms, red bell pepper, broccoli, sweet potatoes.

The method of claim 3, wherein
Step 3) is a cooking method, characterized in that the addition of soy sauce, including soybean, flour, salt, white sugar and caramel sauce.

The method of claim 3, wherein
Stir-fry sauce of step 4) is prepared by mixing seafood sauce and fish sauce in a ratio of 1.5: 1,
The seafood sauce is prepared by extracting oysters, abalone, onions and garlic, the extraction is made using a mixture of kelp extract and soy sauce,
The fish sauce is based on 100 parts by weight of anchovy fish sauce, 50 to 150 parts by weight of chili sauce, 30 to 80 parts by weight per white, 50 to 150 parts by weight of chilli pepper, 200 to 400 parts by weight of pineapple extract, 30 to 80 parts by weight of lime extract Cooking method comprising 30 to 80 parts by weight of chopped garlic.

The method of claim 9,
The seafood sauce
100 parts by weight of oysters, abalone 10-200 parts by weight, onion 50-300 parts by weight and garlic 10-80 parts by weight to a mixture of kelp extract and soy sauce, characterized in that the heating method for producing.