KR20150098963A

KR20150098963A - Method for manufacturing a marinade

Info

Publication number: KR20150098963A
Application number: KR1020140020380A
Authority: KR
Inventors: 이정노
Original assignee: 이정노
Priority date: 2014-02-21
Filing date: 2014-02-21
Publication date: 2015-08-31

Abstract

The present invention relates to a process for preparing a red pepper powder by pulverizing dried red pepper, pulverizing garlic, onion and shiitake mushroom, mixing red pepper powder, ground garlic, onion and shiitake mushroom, For 48 hours, and then using the sauce, to produce a unique sauce in the sauce,
Crushing the dried red pepper to make a red pepper (S10);
Crushing garlic, onion and shiitake (S20);
Mixing the red pepper powder with the ground garlic, onion, and shiitake mushroom, adding red pepper paste, black pepper powder, black pepper powder, sake, mung bean enzyme, glutinous rice powder, mirin powder, red pepper powder and potato starch; And
(S40) of aging the meat in the sealed state at low temperature for 48 hours, and then using the sauce to make a unique incense in the sauce during cooking;
And a control unit.

Description

Method for manufacturing a marinade [

More particularly, the present invention relates to a method for producing sauce sauce, and more particularly, to a sauce making method which comprises pulverizing dried red pepper to make red pepper powder, grinding garlic, onion and shiitake mushroom, mixing red pepper powder, ground garlic, onion and shiitake mushroom, Which is sealed in a container and aged at low temperature for 48 hours. Thereafter, the sauce is used to make a unique sauce in the sauce at the time of cooking.

Patent Document No. 10-0559728 (Date of Announcement: Mar. 15, 2006) 'Method for manufacturing red ginseng broth marinade sauce'

It is about a sauce for putting meat,

Red ginseng was added to the extraction tank at a ratio of 1:10 with water and heated at 78 ~ 87 ℃ for 48 hours. The extract was filtered with 300 mesh size to make red ginseng extract,

Were added to the extraction tank at a ratio of 1:10 with water and heated at a temperature of 78 ~ 87 ℃ for 48 hours, and then filtered to obtain a mixture of each herbicide Making an extract,

The red ginseng extract and the herbal extract are mixed with natural soy sauce to prepare sauce sauce.

However, according to the conventional method of preparing 'red ginseng roasted marine sauce sauce', the red ginseng sauce marinade sauce is not used when it is used for cooking. Therefore, if a specific ingredient is blended to give a unique flavor when cooked, The taste can be further improved.

DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a red pepper powder, which is prepared by pulverizing dried red pepper and pulverizing garlic, onion and shiitake mushroom, mixing red pepper powder, ground garlic, onion and shiitake mushroom It is an object of the present invention to provide a sauce production method in which sauteed sauce is made and sealed in a container in a sealed state at low temperature for 48 hours, and then sauteed sauce is used to produce a unique sauce in the sauce.

In order to achieve this object,

According to an aspect of the present invention,

Crushing the dried red pepper to make a red pepper (S10);

Crushing garlic, onion and shiitake (S20);

Mixing the red pepper powder with the ground garlic, onion, and shiitake mushroom, adding red pepper paste, black pepper powder, black pepper powder, sake, mung bean enzyme, glutinous rice powder, mirin powder, red pepper powder and potato starch; And

(S40) of aging the meat in the sealed state at low temperature for 48 hours, and then using the sauce to make a unique incense in the sauce during cooking;

And a control unit.

The red pepper powder is 25% by weight.

The garlic, onion, and shiitake are characterized by being 5 wt%, 5 wt%, and 1 wt%.

The kochujang, black pepper, black pepper, sake, and plum enzyme are characterized by being 24% by weight, 19% by weight, 1% by weight, 1% by weight and 7% by weight.

The glutinous rice flour, mirin, red pepper and potato starch are characterized by 0.7% by weight, 2% by weight, 9% by weight and 0.3% by weight.

The red pepper powder is characterized in that spicy red pepper powder: sparingly red pepper powder is mixed at a weight ratio of 2: 8.

The present invention relates to a process for producing a red pepper powder by pulverizing dried red pepper, pulverizing garlic, onion and shiitake mushroom, mixing red pepper powder, ground garlic, onion and shiitake mushroom, Since it is aged at low temperature for 48 hours, thereafter, there is a unique incense effect in the sauce using the sauce using the sauce.

FIG. 1 is a flowchart showing steps of an embodiment of a method of manufacturing a sauce according to the present invention.

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

FIG. 1 is a flowchart showing an example of a method of preparing a sauce according to the present invention. FIG. At this time, it is preferable that the red pepper powder is 25% by weight and the spicy red pepper powder: non-spicy red pepper powder is mixed at a weight ratio of 2: 8. Here, the hot pepper is preferably Cheongyang red pepper.

Garlic, onion and shiitake are crushed (S20). At this time, garlic, onion and shiitake are preferably 5% by weight, 5% by weight and 1% by weight.

(S30). The sauce is made by mixing red pepper powder, crushed garlic, onion and mushroom, and red pepper paste, black pepper powder, sake, rice wine, glutinous rice powder, mirin, red pepper and potato starch. At this time, it is preferable that the content of kochujang, black pepper, black pepper, sake, and plum enzyme is 24 wt%, 19 wt%, 1 wt%, 1 wt% and 7 wt%.

It is aged at low temperature for 48 hours in a sealed state, and then the sauce is used to make a unique incense in the sauce (S40). At this time, it is preferable that the glutinous rice flour, mirin, red pepper and potato starch are 0.7% by weight, 2% by weight, 9% by weight and 0.3% by weight.

In the present invention, dried pepper is pulverized to produce red pepper powder, ground garlic, onion and shiitake mushroom, powdered red pepper powder, ground garlic, onion, shiitake mushroom, and other ingredients to prepare sauce sauce, So that it can be fermented for 48 hours at a low temperature. Therefore, there is a merit that after use of the sauce, there is a unique incense in the sauce.

Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. In addition, it is a matter of course that various modifications and variations are possible without departing from the scope of the technical idea of the present invention by anyone having ordinary skill in the art.

Claims

Crushing the dried red pepper to make a red pepper (S10);
Crushing garlic, onion and shiitake (S20);
Mixing the red pepper powder with the ground garlic, onion, and shiitake mushroom, adding red pepper paste, black pepper powder, pepper powder, sake, mung bean enzyme, glutinous rice powder, mirin powder, red pepper powder and potato starch; And
(S40) of aging the meat in the sealed state at low temperature for 48 hours, and then using the sauce to make a unique incense in the sauce during cooking;
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The method according to claim 1,
Wherein the red pepper powder is 25 wt%.

The method according to claim 1,
Wherein the garlic, onion, and shiitake are 5 wt%, 5 wt%, and 1 wt%, respectively.

The method according to claim 1,
Wherein the koji paste, black pepper powder, black pepper powder, sake, and mash enzyme are 24 wt%, 19 wt%, 1 wt%, 1 wt%, and 7 wt%, respectively.

The method according to claim 1,
Wherein the glutinous rice flour, mirin, red pepper and potato starch are 0.7% by weight, 2% by weight, 9% by weight and 0.3% by weight.

The method according to claim 1,
Wherein the red pepper powder is mixed with spicy red pepper powder: spicy red pepper powder at a weight ratio of 2: 8.