KR20150015241A

KR20150015241A - The manufacturing method of Ddukboki rice and panbroiled food using soonde

Info

Publication number: KR20150015241A
Application number: KR1020130091064A
Authority: KR
Inventors: 임선례
Original assignee: 임선례
Priority date: 2013-07-31
Filing date: 2013-07-31
Publication date: 2015-02-10

Abstract

The present invention relates to a method for preparing a sauce which can add various nutrients to a food as well as an increase in taste and aroma when added to various foods.
The present invention relates to an additive material preparation step of preparing a mixture of red pepper powder, perilla powder, amberwort, red pepper and liver garlic; Preparing sauce sauce to prepare sauce sauce through a process of mixing hot sauce, onion juice, juice, starch syrup, and brown sugar in sauce sauce; The sauce container having the sauce prepared through the sauce preparation step is mixed with the additive material prepared through the additive material preparation step to form sauteed sauce, and the roast sauce is heated at a temperature of 90 to 100 ° C If the product is cut to make the temperature, it should be cleaned and then added with finely cut Cheongyang red pepper and boiled for 2 ~ 3 minutes. The sauce containing the sauce from which the sauce has been prepared is immersed in a large container containing cold water. The sauce is stirred for 30 to 60 minutes. The sauce is then stored in a refrigerating machine having a refrigeration temperature of 10 to 15 ° C. .
The first aspect of the present invention can provide a roasted sauce having increased taste and flavor to various consumers and a food product manufactured using the roasted sauce.
Secondly, it is possible to provide high nutrition to consumers by producing sauteed sauce using Cheongyang red pepper, which contains vitamins and fungicide, and also can provide diet effect by promoting digestion and lipolysis. And can induce the intake of various layers of roasted roasted and roasted roasted meat.
Third, it can be applied to various foods and, besides, it can be widely applied to a variety of food processing industries by providing sauteed sauces rich in various nutrients. In addition, the whole material producing farmhouse and the sales market Of income.
Fourth, it provides a sauteed sauce that can eliminate the unpleasant sensation that consumers can feel due to the unique taste and flavor of Suseong, and can eliminate the unique fragrance of sundae when mixed, so that it has excellent taste and nutrition, It can provide consumers with a quick stir.
Fifth, there is an advantage that a variety of customers can conveniently enjoy various nutritional foods, such as rice cakes, which are rich in various nutrients and flavors, by eliminating the general taste of the rice cakes, which is provided by containing Korean traditional food such as kochujang.

Description

Technical Field [0001] The present invention relates to a safflower sauce,

The present invention relates to a roasted sauce, a roasted roasted roast with roasted roasted sauce, and a method for preparing roasted roasted roasted roasted roasted roasted roasted sauce. More particularly, the present invention provides roasted roasted sauce, The present invention relates to a roasted sauce capable of making tteokbokki and sundae roasted beef with increased taste and flavor,

Fried sauce means that when making food, it is added to increase the taste and flavor of the food to increase the overall flavor of the food.

In general, such sauteed sauces are usually added in order to increase the taste and flavor of the food or the manufacturing environment in which the food is intended to be produced. In general, the taste and flavor of the food is improved so that the consumer can achieve a smooth food intake.

However, the above-mentioned conventional sauce sauce has an effect of enhancing the taste and flavor of the food, but it provides food to consumers who do not fit according to the taste of the food, There has been a problem in that it is difficult to be applied and it is difficult to conveniently provide food with increased taste and flavor by easily applying it to various foods.

In addition, even when a food prepared through a roasted sauce is intended to be provided, there is a problem that it is difficult to promote the health of the consumer because it is restricted to providing a food having an increased taste and flavor to the consumer.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a sauce rich in various nutrients, The present invention provides a roasted sauce, which can be consumed by a consumer without feeling refreshed, and roasted roasted roasted roasted roasted roasted roasted roasted roasted sauce.

Another object of the present invention is to provide a roasted sauce containing a capsaicin-rich red pepper as well as vitamin A and vitamin C, even when a food is prepared using a roasted sauce, Promoting, and fat dissolving effect, and also provides a roasted sauce and a roasted sauce using the roasted sauce.

In addition, the present invention can be widely applied to various food processing industries even when applied to various roasted dishes, thereby increasing the consumption of food produced using roasted sauces, The present invention also provides a roasted sauce capable of increasing income, and a method for producing roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roasted beef.

In order to accomplish the above object, the present invention provides a method for preparing an additive, comprising the steps of: preparing an additive material by mixing red pepper powder, perilla powder, Preparing sauce sauce to prepare sauce sauce through a process of mixing hot sauce, onion juice, juice, starch syrup, and brown sugar in sauce sauce; The sauce container having the sauce prepared through the sauce preparation step is mixed with the additive material prepared through the additive material preparation step to form sauteed sauce, and the roast sauce is heated at a temperature of 90 to 100 ° C If the product is cut to make the temperature, it should be cleaned and then added with finely cut Cheongyang red pepper and boiled for 2 ~ 3 minutes. The sauce containing the sauce from which the sauce has been prepared is immersed in a large container containing cold water. The sauce is stirred for 30 to 60 minutes. The sauce is then stored in a refrigerating machine having a refrigeration temperature of 10 to 15 ° C. Step < / RTI >

At this time, after the refrigeration storage step, a refrigeration aging step may be performed by aging for 1 to 3 days through a refrigeration machine having a temperature of 10 to 15 ° C.

In addition, the mixing ratio of the red pepper powder, the perilla seed powder, the green tea powder, the green tea powder and the liver garlic in the preparation of the additive material is 40 to 50% by weight of red pepper powder, 10 to 15% by weight of perilla seed powder, 15 to 15% by weight, again 10 to 15% by weight, and liver garlic 10 to 15% by weight.

In addition, the mixing ratio of the pepper paste, the onion juice, the juice, the syrup, and the brown sugar, which are mixed in the saucepot in the sauce preparation, is 30 to 40% by weight of red pepper paste, 10 to 20% 10 to 20 wt% of juice, 40 to 50 wt% of starch syrup, and 5 to 10 wt% of brown sugar.

In the source preparation step, the mixing ratio of the seasoning sauce and the additive material added to the saucepan may be mixed so as to make 15 to 20% by weight of the additive material with respect to 80 to 85% by weight of the seasoning sauce with respect to 100% .

In addition, the mixing ratio of Cheongyang red pepper added to the sauteed sauce in the sauce preparation step may be 1 to 4 weight of Cheongyang red pepper added per 100 weight of sauteed sauce.

Meanwhile, after the refrigeration storage step, the roasted sauce prepared through the refrigerating step and the uncooked rice cake may be mixed and heated to a temperature of 95-100 ° C.

In addition, after the refrigerating step, the roasted sauce prepared through the refrigerating step may be cleanly washed, and then the roasted beans may be mixed with the bean sprouts and heated to a temperature of 95-100 ° C. .

The present invention as described above can achieve the following effects.

First, a sauteed sauce having increased taste and flavor to various consumers and foodstuffs manufactured using the sauteed sauce can be provided, so that it is possible to provide a roasted rice cake and a sauteed sauce which can be consumed by a consumer without feeling refreshed.

Secondly, it is possible to provide high nutrition to consumers by producing sauteed sauce using Cheongyang red pepper, which contains vitamins and fungicide, and also can provide diet effect by promoting digestion and lipolysis. And can induce the intake of various layers of roasted roasted and roasted roasted meat.

Third, it can be applied to various foods and, besides, it can be widely applied to a variety of food processing industries by providing sauteed sauces rich in various nutrients. In addition, the whole material producing farmhouse and the sales market Of income.

Fourth, it provides a sauteed sauce that can eliminate the unpleasant sensation that consumers can feel due to the unique taste and flavor of Suseong, and can eliminate the unique fragrance of sundae when mixed, so that it has excellent taste and nutrition, It can provide consumers with a quick stir.

Fifth, it is possible to remove the taste of general Korean rice cakes, which are provided by containing Korean traditional food such as kochujang, so that various classes of customers can conveniently eat rice cakes which are rich in various nutrients and have increased taste and flavor.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow chart showing a method of manufacturing a sauce sauce according to the present invention. FIG.
2 is a process flow chart showing a method of manufacturing a sauce according to the present invention.
FIG. 3 is a process flow chart illustrating a method for manufacturing a gospel source and a method for manufacturing a robe according to the present invention.
FIG. 4 is a process flow chart showing a method for producing a gospel sauce according to the present invention and a method for preparing a sauteed roast using the same.

Other features and advantages of the present invention will become more apparent from the following description of the drawings and preferred embodiments.

Prior to describing the present invention, the inventors of the present invention prepared safflower sauce to increase the taste and flavor of the sauteed sauce which can be added to various foods, The present invention has been made to provide a sauteed sauce which can be consumed without any objection to eating by adding saute sauce prepared at the earliest stages.

The present invention relates to an additive material preparation step (100) for preparing a mixture of red pepper powder, perilla seed powder, amylose, red ginseng and liver garlic, as shown in Fig. A seasoning sauce preparation step (200) for preparing a seasoning sauce through a process of mixing and stirring hot pepper paste, onion juice, juice, syrup, and brown sugar in a sauce pan; The sauce prepared by the additive material preparation step is mixed with the additive material prepared through the sauce preparation step 200 to form sauteed sauce, A source preparation step (300) in which if the pellet is broken to achieve a temperature of 100 ° C, the pellet is cleaned and the finely chopped red pepper is further added to boil for 2 to 3 minutes; The sauce containing the sauce from the sauce preparation step 300 is immersed in a large container containing cold water. The sauce is stirred for 30 to 60 minutes and then stored in a refrigerating machine having a refrigeration temperature of 10 to 15 ° C. And a refrigeration storage step (400).

1) Additive material preparing step 100:

The above step is to prepare a mixture of red pepper powder, perilla powder, myeonwon, red pepper and liver garlic.

In detail, the above step is to prepare an additive material so that it can be added to increase various flavors and aromas of sauce prepared in the sauce preparation step 200 described later.

At this time, the red pepper powder, perilla powder, green tea leaf, red pepper powder, liver green garlic are the same in taste and function as those of the conventional red pepper powder, perilla powder, green tea powder, red pepper powder, liver green garlic, and a detailed description thereof will be omitted.

However, in the present invention, the mixture of the above-described red pepper powder, perilla powder, mugwort, mulberry, liver and garlic is mixed with the seasoning sauce of the seasoning sauce preparing step 200 to provide a sauce having increased flavor and aroma, .

In the above step, the mixing ratio of the red pepper powder, the perilla seed powder, the green tea powder, the green tea powder and the liver green garlic is 40 to 50 wt%, 10 to 15 wt% of the pepper powder, 10 to 15 wt% 10 to 15% by weight, and 10 to 15% by weight of liver garlic, so that the effect of any one of the additives can be prevented from being deteriorated and the additive ratio of other additives can be prevented from being added.

2) Preparation of sauce sauce (200)

In this step, the sauce is prepared by mixing the pepper paste, onion juice, juice, starch syrup, and brown sugar into the sauce container and stirring.

At this time, the seasoning sauce is manufactured to be in the form of a liquid so that the additive materials prepared in the additive material preparing step 100 can be mixed smoothly. Although not described in detail in the present invention, It is possible to increase the taste and flavor of the seasoning sauce through a separate refrigeration storage or heating process.

Further, although not shown in detail in the present invention, in order to smoothly mix with the additive material prepared in the additive material preparing step 100, it may be mixed with the additive material and then subjected to a separate grinding process.

Accordingly, it is possible to provide sauteed sauce with increased taste and flavor.

In addition, the hopping ratio of the red pepper paste, the onion juice, the juice, the syrup, and the brown sugar mixed in the saucepot in the sauce preparation step 200 is 30 to 40% by weight for the total 100% 10 to 20% by weight of juice, 10 to 20% by weight of juice, 40 to 50% by weight of starch syrup and 5 to 10% by weight of brown sugar so that the taste and flavor of the sauce sauce is abundantly increased, It is possible to prevent the deterioration of the effect of one additive and to form a mixture.

3) Stirring source preparing step (300)

In the step of preparing the sauce, the additive material prepared through the additive material preparation step is mixed with the source sauce containing the sauce prepared through the sauce sauce preparation step 200, and then the roasted sauce is formed through the breaking process. The temperature is 90 ~ 100 ℃. If it is broken, it is cleaned, and then the finely cut Cheongyang red pepper is added and it is boiled for 2 ~ 3 minutes.

This is accomplished by mixing the above-mentioned additive materials with the seasoning sauce and then boiling the sauce to form sauteed sauces and adding Cheongyang red pepper according to consumers' preferences to increase the various nutritions as well as the taste and aroma of the sauteed sauce It will be.

At this time, the addition of Cheongyang red pepper added to the sauteed sauce in the above process may be excluded according to the user's choice. Preferably, however, the sauteed sauce, In order to achieve convenient production of food that is difficult to eat, it is preferable to add cheongyang red pepper as described above so as to block the smell of the food.

In addition, in the source preparation step 300, the mixing ratio of the sauce sauce and the additive material added to the saucepan may be mixed to make up 15 to 20% by weight of the additive material with respect to 80 to 85% do.

In addition, in the sauce preparation step 300, the mixing ratio of Cheongyang red pepper added to the sauteed sauce is such that 1 to 4 weight of Cheongyang red pepper is added per 100 weight of sauteed sauce to obtain nutrition and taste improving efficiency of Cheongyang red pepper The taste of the other mixture can be prevented from being lowered, and the seasoning sauce can be produced.

4) Refrigeration storage step (400)

The source is poured into a large-sized container containing cold water through the source preparation step (300), cooled for 30 to 60 minutes, and then cooled to a temperature of 10 to 15 ° C. And store it.

This step is to keep the prepared sauteed sauce cold and naturally aged so that the flavor and aroma of the sauteed sauce are enriched.

At this time, the refrigerator temperature can be variously changed according to the user's choice, and the refrigeration period can also be selectively performed according to the convenience of the user.

5) Refrigeration aging step (500)

The above step may be performed to increase the taste and aroma of the sauce prepared after the refrigerating storage step 400 according to the user's choice. Preferably, So that the taste and flavor of the sauteed sauce can be prevented from being deteriorated while allowing the roasted sauce to have a rich taste and aroma while being aged.

6) Rice cake manufacturing step (600)

In the step (400), the sauteed sauce prepared through the refrigerated storage step (400) and the uncooked rice cake are mixed and heated to a temperature of 95 to 100 ° C to produce a rice cakes will be.

Since this process is the same as that of the conventional rice cakes manufacturing process, a detailed description thereof will be omitted.

However, the roasted sauce prepared through the present invention provides the roasted roasted roasted roast with increased taste and flavor, so that the roast roasted roast roasted roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast

7) Suseong roast preparation stage (7)

In the step (400), the roasted sauce prepared through the refrigeration storage step (400) is cleanly washed, and the roasted sauce is heated to a temperature of 95-100 ° C .

This is because, as described above, in order to improve the problem that is difficult for various consumers to eat due to the unpleasant flavor and aroma peculiar to the instant noodles, the sauteed sauce having improved taste and nutrition is added at the time of preparing the sauteed sauce, It is possible to provide sauteed saffron which can be consumed by various levels of consumers without any restriction.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the following claims It will be apparent to those of ordinary skill in the art.

Description of the Related Art [0002]
100: additive material preparation step 200: sauce preparation step
300: Source reconstitution step 400: Cold storage step
500: Refrigerated fermentation step 600: Rice cake manufacturing step
700: Sundae Stirring Production Stage

Claims

An additive material preparing step (100) for preparing a mixture of red pepper powder, perilla powder, amber oil, red pepper, and liver garlic;
A seasoning sauce preparation step (200) for preparing a seasoning sauce through a process of mixing and stirring hot pepper paste, onion juice, juice, syrup, and brown sugar in a sauce pan;
The sauce prepared by the additive material preparation step is mixed with the additive material prepared through the sauce preparation step 200 to form sauteed sauce, A sauce preparation step (300) in which if the sauce is cut to achieve a temperature of 100 < 0 > C, the sauteed sauce is added and the sauce is further boiled for 2 to 3 minutes;
The sauce containing the sauce from the sauce preparation step 300 is immersed in a large container containing cold water. The sauce is stirred for 30 to 60 minutes and then stored in a refrigerating machine having a refrigeration temperature of 10 to 15 ° C. And a refrigeration storage step (400) for storing the sauce.

The method according to claim 1,
After the refrigeration storage step 400,
And a fermentation aging step (500) in which a fermentation process is performed for 1 to 3 days through a refrigeration machine constituting 10 to 15 ° C.

The method according to claim 1,
In the additive material preparation step 100
The mixing ratio of the red pepper powder, the perilla seed powder, the green tea powder, the green tea powder and the liver garlic is 40 to 50% by weight of the red pepper powder, 10 to 15% by weight of the perilla powder, 10 to 15% By weight, and 10 to 15% by weight of liver garlic.

The method according to claim 1,
In the sauce preparation step 200,
The mixing ratio of the pepper paste, the onion juice, the juice, the syrup and the brown sugar mixed in the saucepot to the sauce sauce is 30 to 40% by weight of the red pepper paste, 10 to 20% by weight of the onion juice, 10 to 20% 40 to 50% by weight of starch syrup, and 5 to 10% by weight of brown sugar.

The method according to claim 1,
In the source preparation step 300
Wherein the mixing ratio of the seasoning sauce and the additive material in the saucepan is from 15 to 20% by weight based on 80 to 85% by weight of the seasoning sauce based on 100% by weight of the seasoning sauce.

The method according to claim 1,
In the source preparation step 300
Wherein the mixing ratio of Cheongyang red pepper added to the sauteed sauce is 1 ~ 4 weight of Cheongyang red pepper per 100 weight of roast sauce.

The method according to claim 1,
After the refrigeration storage step 400,
The method according to claim 1, further comprising a step (600) of mixing rice sauce prepared through the refrigerating step (400) and uncooked rice cake and heating the rice sauce to a temperature of 95-100 ° C. Manufacturing method and method of making rosewood using the same.

The method according to claim 1,
After the refrigeration storage step 400,
(700) for heating the roasted sauce prepared through the refrigeration storage step (400) to a temperature of 95-100 ° C by mixing the roasted sauce and the bean sprouts cleanly cleaned. A method for preparing sauteed sauce and a method for making sauteed sauce using the sauteed sauce.