KR20130138919A

KR20130138919A - Dry powder sauce for meat with various purposes and manufacturing method thereof

Info

Publication number: KR20130138919A
Application number: KR1020120062436A
Authority: KR
Inventors: 최형석; 강장곤
Original assignee: 주식회사 고향미트
Priority date: 2012-06-12
Filing date: 2012-06-12
Publication date: 2013-12-20

Abstract

The present invention relates to a general purpose dry powder source for meat and a method for producing the same, comprising: a basic powder including 20 to 45 parts by weight of salt and 20 to 45 parts by weight of sesame per 100 parts by weight of sugar; And 5 to 15 parts by weight of soy sauce powder, 5 to 15 parts by weight of garlic powder, 5 to 15 parts by weight of onion powder, 1 to 10 parts by weight of ginger powder, and 0.5 to 5 parts by weight of pepper powder per 100 parts by weight of the base powder. It provides a multipurpose dry powder source for meat comprising a spice powder;
According to the present invention, according to the present invention, by preparing a powder containing a sauce such as garlic, onion, ginger and pepper in the base powder of sugar, salt and sesame, the sweetness, salty and spicy taste is well harmonized It goes well with various meats such as Korean beef, pork, duck, eel, etc. to maximize the taste of meat, improve the meat quality, and remove the odors generated from meat. It is added to roasting, etc. to enhance the taste of dishes.

Description

DRY POWDER SAUCE FOR MEAT WITH VARIOUS PURPOSES AND MANUFACTURING METHOD THEREOF

The present invention relates to a dry powder source for meat and a method of manufacturing the same, and more particularly, it is made of powder, which is easy to store and can be stored for a long time, and is easy to use, and excellent in solubility, so that the meat can be cut into a deep taste. And a method for producing the same.

In general, meat and taste are different depending on the type of meat, such as Korean beef, pork, duck and eel, and depending on the parts of each meat, and is cooked in a variety of dishes, such as meat sashimi, ribs, bulgogi, mussels, barbecue and grilled skewers.

In this meat dish, a sauce for meat with various seasonings is used. In general, a meat sauce means a liquid or semi-flowing sauce that is used in combination with meat to give a taste and color of meat.

As such, the conventional meat sauce is a liquid source containing a large amount of water, so it is very inconvenient to package and store or distribute it, and because it is easily deteriorated when exposed to the outside, the shelf life is short and can not be stored at room temperature for a long time. There is a problem that is inconvenient to use.

In this regard, Korean Patent Laid-Open Publication No. 10-2012-0048907 discloses a sauce for duck casting containing coffee powder, salt, pepper powder, pears, apples, lemons, etc., but it is made of a liquid and the above problems are solved. It exists as it is, it is difficult to be used for other purposes other than duck rubbing, sweet, salty and spicy taste is not well harmonized with each other there is a problem that does not make the meat taste better.

The present invention has been made in order to solve all the above-mentioned problems, by preparing a powder containing a sauce such as garlic, onion, ginger and pepper in the base powder of sugar, salt and sesame, sweet, salty, spicy It blends well with other meats such as Korean beef, pork, duck, eel, etc., and maximizes the taste of the meat, eliminating the odor and fishy smell of meat, as well as beef sashimi, ribs, bulgogi, grilled meat, barbecue and skewers. It is an object of the present invention to provide a versatile dry powder sauce for meat which is added to roasting and the like and further enhances the taste of various dishes.

In addition, it is made of a powder, easy to store, can be stored for a long time, easy to use, excellent in solubility in fine powder can be cut into meat well to give a deep taste.

In order to solve the above problems, the present invention is a sugar, and base powder including 20 to 45 parts by weight of salt per 100 parts by weight of sugar and 20 to 45 parts by weight of sesame seeds; And 5 to 15 parts by weight of soy sauce powder, 5 to 15 parts by weight of garlic powder, 5 to 15 parts by weight of onion powder, 1 to 10 parts by weight of ginger powder, and 0.5 to 5 parts by weight of pepper powder per 100 parts by weight of the base powder. Provides a multi-use dry powder source for meat comprising a spice powder.

At this time, the seasoning powder of the present invention is characterized in that it contains 0.5 to 5 parts by weight of sesame oil per 100 parts by weight of the base powder.

In addition, the sugar of the present invention is white sugar, the salt is also characterized in that the sun salt.

In addition, the present invention is a basic powder manufacturing step of preparing a basic powder by mixing 20 to 45 parts by weight of sugar and 20 to 45 parts by weight of salt per 100 parts by weight of sugar; A first grinding step of grinding the basic powder with a grinder; Seasoning powder raw material preparing step of preparing soy sauce, garlic, onion, ginger and pepper which is the raw material of the seasoning powder to be mixed with the ground powder in a powder state; From 5 to 15 parts by weight of soy sauce powder, 5 to 15 parts by weight of garlic powder, 5 to 15 parts by weight of onion powder, 1 to 10 parts by weight of ginger powder, and black pepper powder per 100 parts by weight of the basic powder in the prepared raw powder A mixed powder manufacturing step of preparing a mixed powder by mixing 0.5 to 5 parts by weight of the ground powder; And a second milling step of milling the mixed powder again.

Here, the mixed powder manufacturing step of the present invention is characterized in that the mixed powder by further mixing 0.5 to 5 parts by weight of sesame oil per 100 parts by weight of the base powder.

In addition, the first grinding step of the present invention is characterized in that the grinding of the powder of 25 to 35 mesh size, the second grinding step of the powder of 35 to 45 mesh size.

In addition, the seasoning powder raw material preparation step of the present invention is characterized in that to prepare the soy sauce powder by spraying the soy sauce on a hot plate and dried to a powder of 25 to 35 mesh size.

In addition, the seasoning powder raw material preparation step of the present invention to remove the foreign matter by washing with garlic, onion and ginger, and then dried using a hot air dryer, and then to prepare a powder state by grinding into a powder of 25 to 35 mesh size It has its features.

In addition, the seasoning powder raw material preparation step of the present invention is characterized in that to prepare the pepper powder by grinding the pepper to remove the foreign matter to 25 to 35 mesh size powder.

According to the present invention, by preparing a powder containing a sauce such as garlic, onion, ginger and pepper in the base powder of sugar, salt and sesame, the sweet, salty, spicy and savory flavors are well harmonized with beef, pork, It goes well with various meats such as ducks and eel, and makes the most of the taste of the meat, removes the smell and fishy smell of meat, and is added to the meat sashimi, ribs, bulgogi, sake, barbecue and grilled skewers to make it more delicious. It is effective to increase.

In addition, it is made of powder, easy to store, can be stored for a long time, easy to use, and excellent solubility in fine powder, there is also an effect that can be cut into meat well to give a deep taste.

1 is a flow chart of a method of producing a multipurpose dry powder source for meat according to the present invention.
Figure 2 is a flow chart showing each step of the method for producing a multipurpose dry powder source for meat according to the present invention.
Figure 3 is a photograph packed in a container of a multipurpose construction powder source for meat produced by the present invention.

The inventors of the present invention are liquid sauces containing a lot of moisture in the conventional meat source is very inconvenient to store and distribute the package, and is easily changed when exposed to the outside, so the shelf life is short and can not be stored for a long time at room temperature, it is inconvenient to use Not only that, it is difficult to use in a variety of meat dishes, it was recognized that there is a problem that does not harmonize the taste of meat well because the sweetness, salty and spicy taste do not harmonize with each other.

As a result of our research and efforts to solve this problem, the present inventors have prepared a powder containing sauces such as garlic, onion, ginger, and pepper in a powder of sugar, salt, and sesame, and thus, sweet, salty. And the spicy taste is well harmonized with various meats such as Korean beef, pork, duck, and eel to maximize the taste of the meat, improve the meat quality, and remove the odors generated from the meat, as well as meat, ribs, It is added to various meat dishes such as bulgogi, cast iron, barbecue, and skewers to enhance its taste, and it is made of powder, which makes it easy to store, long-term storage, easy to use, and excellent solubility with fine powder. The present invention has been completed with a versatile dry powder sauce for meat that can be deeply flavored and a method for producing the same.

Hereinafter, the configuration of the present invention will be described in detail with reference to the accompanying drawings.

The versatile dry powder source for meat according to the present invention is made by mixing the basic powder consisting of sugar, salt and sesame, and the seasoning powder consisting of soy sauce, garlic, onion, ginger and pepper in powder form.

At this time, the sugar contained in the basic powder is used as white sugar called white sugar, the white sugar adds the rich flavor of the sauce, if the white sugar is contained in more than 70% by weight so as to feel a lot of sweetness to be adjusted below .

In addition, the salt is a salty substance to control the liver of the source, to enable long-term storage of the source, in the present invention uses a sun salt.

The sun salt is an unprocessed salt made by bringing sea water into the salt field and evaporating harmful ingredients with moisture by wind and sunlight, and has a thick, semi-transparent hexagonal crystal. These sun salts include calcium, magnesium, zinc, potassium, and iron. The back is rich in minerals and water, so it is healthier than refined salt.

In the present invention, the salt is preferably contained 20 to 45 parts by weight per 100 parts by weight of sugar, which is intended to maintain the liver of the whole sauce properly, in harmony with the sweetness of the sugar.

The sesame is a substance that adds savory taste and nutrition to the sauce, which contains 45-55% oil and 36% protein, contains abundant unsaturated fatty acids, and prevents blood vessels from contracting to prevent arteriosclerosis or high blood pressure. It is effective in inhibiting free radicals and preventing skin beauty and aging.

In the present invention, the sesame seeds are preferably contained in an amount of 20 parts by weight or more per 100 parts by weight of sugar for the expression of the aforementioned taste and nutritional effect. It is preferred to be included as.

In addition, as a seasoning powder to be added to the base powder, the powdered soy sauce, garlic, onion, ginger and pepper are mixed together.

Soy sauce powder tastes salty like the salt, but gives a deep taste not obtained from the salt to further enhance the taste of meat, make dark color appear in the sauce, and promote the appetite by smoothing the secretion of digestive fluid in the body. .

In this case, when the soy sauce powder is included in less than 5 parts by weight per 100 parts by weight of the base powder, the above-described taste and effects cannot be sufficiently produced. If the soy powder is contained in an amount exceeding 15 parts by weight per 100 parts by weight of the base powder, the color of the sauce becomes too black and the taste thereof. Since there is a problem that the harmony is not achieved by the weave, it is preferable that the soy sauce powder is contained 5 to 15 parts by weight per 100 parts by weight of the base powder.

Garlic powder removes the odor and fishy smell of meat, improves the taste of food, improves edible taste, as well as strengthens and tonics, improves blood circulation, hypertension and arteriosclerosis. Strong sterilization and antibacterial action.

At this time, when the garlic powder is contained in less than 5 parts by weight per 100 parts by weight of the base powder, the above-described taste and effects can not be sufficiently achieved, if included in more than 15 parts by weight per 100 parts by weight of the base powder, the taste of the sauce is spicy and irritating, The garlic powder is preferably contained 5 to 15 parts by weight per 100 parts by weight of the base powder.

Onion powder has a refreshing taste in the sauce, removes free radicals from meat intake by antioxidant activity, and breaks down fat components to prevent the accumulation of fat in the body and protects the stomach to improve digestion.

In this case, when the onion powder is included in less than 5 parts by weight per 100 parts by weight of the base powder, the above-described taste and effects are not sufficient, and if included in more than 15 parts by weight per 100 parts by weight of the base powder, the taste of the sauce becomes bitter and spicy, Onion powder is preferably included 5 to 15 parts by weight per 100 parts by weight of the base powder.

Ginger powder removes the odor and fishy smell of meat, provides a flavorful flavor to food, stimulates the secretion of digestive juices, promotes the movement of the stomach, stimulates appetite, and contains proteolytic enzymes to help digest meat , Warms the body, stabilizes the mind and body.

In this case, when the ginger powder is included in less than 1 part by weight per 100 parts by weight of the base powder, it may not be enough to the above-mentioned taste and effect, if included in excess of 10 parts by weight per 100 parts by weight of the base powder may cause disgust due to the fragrance component. Therefore, the ginger powder is preferably included in 1 to 10 parts by weight per 100 parts by weight of the base powder.

Pepper powder provides a refreshing flavor that eliminates poisons and odors in foods, eliminates parasitic outputs, has antiseptic effects, promotes blood circulation, brightens and glows skin, and prevents oxidation. It works.

When the pepper powder is contained in less than 0.5 parts by weight per 100 parts by weight of the base powder can not produce the above-described taste and effects, if contained in more than 5 parts by weight per 100 parts by weight of the base powder may irritate the gastric mucosa and cause inflammation, Pepper powder is preferably included in 0.5 to 5 parts by weight per 100 parts by weight of the base powder.

In addition, the seasoning powder may further include sesame oil, the sesame oil serves as a spice for adding flavor to the meat and adds a savory flavor to the meat like sesame contained in the base powder.

When the sesame oil is contained in less than 0.5 parts by weight per 100 parts by weight of the base powder can not produce the taste and effects described above, if the contained in excess of 5 parts by weight per 100 parts by weight of the base powder may feel the taste, the sesame oil is the base powder It is preferably included in 0.5 to 5 parts by weight per 100 parts by weight.

The multi-purpose dry powder sauce prepared in this way is sweet, salty, spicy, and savory. It blends well with various meats such as Hanwoo beef, pork, duck, and eel, and makes the most of the taste of the meat. Eliminating, of course, is added to the beef sashimi, ribs, bulgogi, rub, barbecue and skewers to further enhance the taste of various dishes.

On the other hand, the manufacturing method of the multipurpose dry powder source for meat according to the present invention, as shown in Figure 1 and 2, the basic powder manufacturing step (S10), the first grinding step (S20), seasoning powder raw material preparation step (S30) ), And comprises a mixed powder manufacturing step (S40) and a second grinding step (S50).

The basic powder manufacturing step (S10) is a process of preparing a basic powder by mixing a sugar, 20 to 45 parts by weight of salt and 20 to 45 parts by weight of sesame seeds per 100 parts by weight of sugar, as shown in the photograph (a). .

In addition, the first grinding step (S20) is a process of grinding the basic powder mixed in the basic powder manufacturing step (S10) with a grinder, as shown in the photo (b) of FIG.

At this time, the first grinding step (S20) is preferably pulverized into a powder of 25 to 35 mesh size, which is to maintain the dry state of the basic powder, so as to finely cut into the meat to give a deep taste To do this.

In addition, the seasoning powder raw material preparation step (S30), as shown in the photograph of Figure 3 (c), prepare soy sauce, garlic, onion, ginger and pepper which is a raw material of the seasoning powder to be mixed into the ground powder pulverized in a powder state It is a process to do it.

At this time, the seasoning powder raw material preparation step (S30) is sprayed with liquid soy sauce on a hot plate and dried to prepare a soy sauce powder by pulverizing to a powder of 25 to 35 mesh size, washing the garlic, onions and ginger to remove foreign substances Dry using a hot air dryer and crushed into powder of 25 to 35 mesh size to prepare garlic, onion and ginger in powder form, and prepare pepper powder by pulverizing the removed pepper to powder of 25 to 35 mesh size. .

The mixed powder manufacturing step (S40), 5 to 15 parts by weight of soy sauce powder and 5 to 15 parts by weight of garlic powder per 100 parts by weight of the basic powder of the prepared raw seasoning powder as shown in the photograph of FIG. And 5 to 15 parts by weight of onion powder, 1 to 10 parts by weight of ginger powder and 0.5 to 5 parts by weight of pepper powder are mixed to the ground powder to prepare a mixed powder.

At this time, the mixed powder manufacturing step (S40) is preferably mixed with 0.5 to 5 parts by weight of sesame oil per 100 parts by weight of the basic powder to prepare a mixed powder, which is to add flavor to meat by adding sesame oil.

The second milling step (S50), as shown in the photograph of Figure 2 (e), as a step of grinding the mixed powder again, it is preferable to grind into a powder of 35 to 45 mesh size, which is more It is intended to be soluble in various dishes by pulverizing to a fine granularity, and to allow the meat to be cut evenly to give a deep taste.

In addition, as shown in FIG. 3, the dry powder source manufactured with fine powder is packaged and shipped with a predetermined standard in a container made of plastic or the like.

Eventually, the multipurpose dry powder sauce for meat and the method for producing the same according to the present invention are prepared by powdering a sauce containing a seasoning such as garlic, onion, ginger, and pepper in a base powder of sugar, salt, and sesame, making it sweet and salty and spicy. Its harmony with the savory taste makes it suitable for various meats such as Korean beef, pork, duck and eel, and maximizes the taste of meat, eliminating the odor and fishy smell of meat, as well as sashimi, ribs, bulgogi, sashimi, barbecue And it is added to grilled skewers to enhance the taste of various dishes, as well as made of powder, easy to store, long-term storage, easy to use, and excellent solubility with fine powder can be cut into meat to give a deep taste It is.

The present invention is not limited to the above-described embodiments. Anything having substantially the same constitution as the technical idea described in the claims of the present invention and achieving the same operational effect is included in the technical scope of the present invention.

In particular, although the present invention has been exemplified as the preparation for the meat sauce and the same in the above embodiment, of course, besides the meat, it can be used for various purposes such as salad, Korean, Japanese, Chinese and Western cuisine.

Claims

A base powder comprising 20 parts by weight of sugar and 20 parts by weight to 45 parts by weight of salt per 100 parts by weight of sugar; And
Seasoning comprising 5 to 15 parts by weight of soy sauce powder, 5 to 15 parts by weight of garlic powder, 5 to 15 parts by weight of onion powder, 1 to 10 parts by weight of ginger powder and 0.5 to 5 parts by weight of pepper powder per 100 parts by weight of the base powder. Multipurpose dry powder source for meat comprising a powder.

The method of claim 1,
The seasoning powder is a versatile dry powder source for meat containing 0.5 to 5 parts by weight of sesame oil per 100 parts by weight of the base powder.

3. The method according to claim 1 or 2,
The sugar is white sugar, the salt is a versatile dry powder source for meat, characterized in that the sun salt.

A basic powder preparation step of preparing a basic powder by mixing 20 to 45 parts by weight of sugar, 20 to 45 parts by weight of salt per 100 parts by weight of sugar, and sesame seeds;
A first grinding step of grinding the basic powder with a grinder;
Seasoning powder raw material preparing step of preparing soy sauce, garlic, onion, ginger and pepper which is the raw material of the seasoning powder to be mixed with the ground powder in a powder state;
From 5 to 15 parts by weight of soy sauce powder, 5 to 15 parts by weight of garlic powder, 5 to 15 parts by weight of onion powder, 1 to 10 parts by weight of ginger powder, and black pepper powder per 100 parts by weight of the basic powder in the prepared raw powder A mixed powder manufacturing step of preparing a mixed powder by mixing 0.5 to 5 parts by weight of the ground powder; And
And a second grinding step of crushing the mixed powder again.

5. The method of claim 4,
The mixed powder manufacturing step is a method for producing a multi-use dry powder source for meat, characterized in that to further mix 0.5 to 5 parts by weight of sesame oil per 100 parts by weight of the base powder to produce a mixed powder.

5. The method of claim 4,
The first milling step is ground to a powder of 25 to 35 mesh size,
The second milling step is a method for producing a multi-purpose dry powder source for meat, characterized in that the grinding to powder of 35 to 45 mesh size.

5. The method of claim 4,
Seasoning powder raw material preparation step is to prepare a soy sauce powder by spraying soy sauce on a hot plate to dry and then pulverized into a powder of 25 to 35 mesh size to prepare a soy sauce powder for meat

5. The method of claim 4,
Seasoning powder raw material preparation step to remove the foreign matter by washing with garlic, onion and ginger, dried using a hot air dryer, and then pulverized into a powder of 25 to 35 mesh size to prepare a powder for multipurpose dry Method of making a powder sauce.

5. The method of claim 4,
Seasoning powder raw material preparation step is a method for producing a multi-purpose dry powder source for meat, characterized in that to prepare the pepper powder by grinding the pepper to remove the foreign matter to 25 to 35 mesh size powder.