KR20160109627A - 볶음 탕수육의 제조 방법 및 상기 방법에 의해 제조된 탕수육 - Google Patents
볶음 탕수육의 제조 방법 및 상기 방법에 의해 제조된 탕수육 Download PDFInfo
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- KR20160109627A KR20160109627A KR1020150034401A KR20150034401A KR20160109627A KR 20160109627 A KR20160109627 A KR 20160109627A KR 1020150034401 A KR1020150034401 A KR 1020150034401A KR 20150034401 A KR20150034401 A KR 20150034401A KR 20160109627 A KR20160109627 A KR 20160109627A
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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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
반죽재료 | 중량(g) | 중량 % | 중량부 | 비교예 | 중량(g) |
계란 흰자 | 200 | 6.7 | 14.1 | - | - |
찹쌀가루 | 1400 | 47.5 | 100 | 찹쌀가루 | 1050 |
멥쌀가루 | 600 | 20.3 | 42.7 | 멥쌀가루 | 1050 |
옥수수 전분 | 150 | 5.1 | 10.7 | 옥수수 전분 | 250 |
타피오카 전분 | 150 | 5.1 | 10.7 | 타피오카 전분 | 300 |
감자 전분 | 150 | 5.1 | 10.7 | - | - |
물 | 300 | 10.2 | 21.5 | 물 | 300 |
합계 | 2950 | 100 | - | 합계 | 2950 |
1차 소스재료 |
중량 (g) |
중량 (%) |
중량부 | 1차 소스재료 |
중량 (g) |
중량 (%) |
중량부 | 비교예 | 중량(g) |
사과 | 2000 | 30.34 | 100 | 사과 | 2000 | 30.57 | 100 | 사과 | 2000 |
양파 | 600 | 9.10 | 30 | 양파 | 600 | 9.16 | 30 | 양파 | 750 |
레몬 | 450 | 6.80 | 22.4 | 레몬 | 450 | 6.88 | 22.5 | 레몬 | 460 |
대파 | 1000 | 15.17 | 50 | 대파 | 1000 | 15.28 | 50 | 대파 | 1000 |
생강 | 2000 | 30.34 | 100 | 생강 | 2000 | 30.57 | 100 | 생강 | 2000 |
청양고추 | 150 | 2.28 | 7.5 | 청양고추 | - | - | - | 청양고추 | 100 |
건조 적색고추 |
- | - | - | 건조 적색고추 |
100 | 1.53 | 5 | - | - |
파슬리 | 200 | 3.03 | 10 | 파슬리 | 200 | 3.06 | 10 | 파슬리 | 233 |
로즈마리 | 30 | 0.46 | 1.5 | 로스마리 | 30 | 0.46 | 1.5 | - | - |
클로버 | 10 | 0.15 | 0.5 | 클로버 | 10 | 0.15 | 0.5 | - | - |
월계수 잎 | 3 | 0.05 | 0.16 | 월계수 잎 | 3 | 0.05 | 0.16 | - | - |
쟈스민 | 150 | 2.28 | 7.5 | 쟈스민 | 150 | 2.29 | 7.5 | - | - |
합계 | 6593 | 100 | - | 합계 | 6543 | 100 | - | 합계 | 6543 |
2차 소스재료 | 중량(g) | 중량 % | 중량부 | 비교예 | 중량(g) |
식초 | 2400 | 13.54 | 32.2 | 식초 | 2400 |
설탕 | 7500 | 42.1 | 100 | 설탕 | 7700 |
노추(중국간장) | 200 | 1.14 | 2.7 | - | - |
카라멜 | 200 | 1.14 | 2.7 | 카라멜 | 400 |
매실청 | 200 | 1.14 | 2.7 | - | - |
케찹 | 6500 | 36.4 | 86.5 | 케찹 | 6500 |
스테이크소스(A1 소스) | 400 | 2.27 | 5.4 | 스테이크소스(A1 소스) | 800 |
우스타 소스 | 400 | 2.27 | 5.4 | - | - |
합계 | 17600 | 100 | - | 합계 | 17600 |
탕수육 | 중량(g) | 중량 % | 중량부 | 비교예 | 중량(g) |
튀긴 돼지고기 등심 | 300 | 35.66 | 60 | 튀긴 돼지고기 등심 | 300 |
탕수육 소스 | 500 | 59.44 | 100 | 탕수육 소스 | 500 |
보라색 양배추 채 | 5 | 0.6 | 1.1 | 보라색 양배추 채 | 5 |
양파 채 | 5 | 0.6 | 1.1 | 양파 채 | 5 |
오이채 | 5 | 0.6 | 1.1 | 오이채 | 5 |
청피망채 | 5 | 0.6 | 1.1 | 청피망채 | 5 |
건포도 | 5 | 0.6 | 1.1 | 건포도 | 5 |
체리 | 3 | 0.36 | 0.6 | 체리 | 3 |
마카로니 | 2 | 0.24 | 0.4 | 마카로니 | 2 |
고추기름 | 2 | 0.24 | 0.4 | 고추기름 | 2 |
감자전분 | 3 | 0.36 | 0.6 | 감자전분 | 3 |
물 | 6 | 0.70 | 1.2 | 물 | 6 |
합계 | 841 | 100 | - | 합계 | 841 |
시료 | 냄새 | ||||
구수한냄새 | 단냄새 | 쓴냄새 | 신냄새 | 비린냄새 | |
실시예 1 | 9 | 4 | 3 | 2 | 1 |
실시예 2 | 9 | 4 | 3 | 2 | 1 |
비교예 2 | 6 | 5 | 3 | 2 | 4 |
시료 | 맛 | ||||
구수한맛 | 단맛 | 쓴맛 | 신맛 | 담백한 맛 | |
실시예 1 | 8 | 4 | 3 | 3 | 9 |
실시예 2 | 9 | 5 | 3 | 3 | 8 |
비교예 2 | 6 | 4 | 3 | 3 | 6 |
시료 | 전체적인 기호도 |
실시예 1 | 9 |
실시예 2 | 9 |
비교예 | 6 |
Claims (2)
- 다음의 단계를 포함하는 볶음 탕수육의 제조 방법:
(a) 돼지고기 등심을 길이 3-5 cm 및 두께 4-6 mm로 자르는 단계;
(b) 반죽재료인 계란 흰자 200 중량부, 찹쌀가루 1400 중량부, 멥쌀가루 600 중량부, 옥수수 전분 150 중량부, 타피오카 전분 150 중량부, 감자 전분 150 중량부 및 물 300 중량부를 혼합하여 반죽하는 단계;
(c) 상기 단계 (a)의 결과물을 상기 단계 (b)의 결과물에 첨가하여 반죽을 입히고 150-200℃의 식용유에 3-5 분 동안 튀겨내는 단계;
(d) 물에 1차 소스재료로 사과 채 2000 중량부, 양파 채 600 중량부, 레몬 채 450 중량부, 대파 채 1000 중량부, 생강 채 2000 중량부, 청양고추 채 150 중량부 또는 건조한 적색고추 채 100 중량부, 파슬리 채 200 중량부, 로즈마리 채 30 중량부, 클로버 채 10 중량부, 월계수 잎 3 중량부 및 쟈스민 150 중량부를 첨가하고 30-90 분 동안 가열하여 끊여 1차 소스를 준비하는 단계;
(e) 상기 단계 (d)의 결과물을 여과하고 여과한 1차 소스에 물을 첨가하는 단계;
(f) 상기 단계 (e)의 결과물에 2차 소스재료로 식초 2400 중량부, 설탕 7500 중량부, 노추(중국 간장) 200 중량부, 카라멜 200 중량부, 매실청 200 중량부, 케찹 6500 중량부, 스테이크 소스(A1 소스) 400 중량부 및 우스타 소스 400 중량부를 첨가하고 2-7 분 동안 가열하며 끊여 탕수육 소스를 준비하는 단계; 및
(g) 상기 단계 (c)의 결과물 및 상기 단계 (f)의 결과물을 혼합하고 가열하며, 이에 보라색 양배추 채 5 중량부, 양파 채 5 중량부, 오이 채 5 중량부, 청 피망 채 5 중량부, 건포도 5 중량부, 체리 3 중량부 및 마카로니 2 중량부를 첨가하고 교반하며, 고추기름 2 중량부를 첨가하고, 이에 감자 전분 3 중량부 및 물 6 중량부을 혼합한 혼합물을 첨가하여 조리실에서 탕수육을 볶는 단계;
(h)일정시간동안 탕수육을 숙성하는 숙성단계;를 거쳐 탕수육을 제조하는 단계. - 제 1 항에 있어서, 상기 방법은 상기 단계 (g) 이후에 (h) 접시에 오이 채 및 2-3 cm 크기로 자른 양상추를 깔고 그 위에 상기 단계 (g)의 탕수육을 붓고 탕수육 위에 아몬드 슬라이스를 뿌려 주는 단계를 추가적으로 포함하는 것을 특징으로 하는 방법.
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108902910A (zh) * | 2018-09-14 | 2018-11-30 | 北京港龙华佳食品有限公司 | 一种烤鸭酱及其制作方法 |
KR20200092116A (ko) * | 2019-01-24 | 2020-08-03 | 신인호 | 식감이 향상된 꿔바로우의 제조방법 |
KR102332845B1 (ko) * | 2020-09-04 | 2021-12-01 | 주식회사 강남밥상 | 탕수육 튀김용 조성물 |
Citations (1)
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KR970058593A (ko) | 1996-01-23 | 1997-08-12 | 오치남 | 오징어를 이용한 탕수육 및 그 제조방법 |
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KR970058593A (ko) | 1996-01-23 | 1997-08-12 | 오치남 | 오징어를 이용한 탕수육 및 그 제조방법 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108902910A (zh) * | 2018-09-14 | 2018-11-30 | 北京港龙华佳食品有限公司 | 一种烤鸭酱及其制作方法 |
KR20200092116A (ko) * | 2019-01-24 | 2020-08-03 | 신인호 | 식감이 향상된 꿔바로우의 제조방법 |
KR102332845B1 (ko) * | 2020-09-04 | 2021-12-01 | 주식회사 강남밥상 | 탕수육 튀김용 조성물 |
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