KR20170004344A - Method for preparing seasoning sauce for meat - Google Patents
Method for preparing seasoning sauce for meat Download PDFInfo
- Publication number
- KR20170004344A KR20170004344A KR1020150094572A KR20150094572A KR20170004344A KR 20170004344 A KR20170004344 A KR 20170004344A KR 1020150094572 A KR1020150094572 A KR 1020150094572A KR 20150094572 A KR20150094572 A KR 20150094572A KR 20170004344 A KR20170004344 A KR 20170004344A
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- sauce
- weight
- parts
- seasoning
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Abstract
(1) adding bovine bone to water together with ginger, parsley, licorice and garlic and then heating for 12 to 24 hours to obtain bone marrow broth; And (2) adding the white sugar, salt, synthetic seasoning, seeds, pepper powder, garlic, and onion to the egg white meat, and mixing the meat sauce sauce composition. The sauce sauce composition is excellent in flavor due to the richness of the meat broth and can be used not only to cut meat and fish but also to improve the storage stability of the meat by using the sea bream and licorice, Can be used.
Description
The present invention relates to a method for preparing a sauce sauce composition for meat, and more particularly, to a sauce sauce composition for meat, which can impart improved storage stability and flavor to meat by including safflower meat, To a process for producing the same.
Recently, consumption of meat products has been increasing as the proportion of animal foods has increased due to westernization of dietary habits. Meat is usually divided into red meat and poultry, typically beef and pork, white meat, such as chicken and duck. Red meat is especially rich in its flavor, and it is ingested in various forms such as roasted, steamed, fried, tang, and red meat. Especially, when I roast a roast, I give a unique taste to the meat itself along with the taste, which is a popular food cooking method.
On the other hand, as a method of eating meat such as pork or beef, meat is marinated (dipped) for a certain time in a marinade made by mixing an appropriate amount of par, garlic, ginger, mirin, soy sauce and chemical seasoning, It is the most common.
Korean Patent No. 10-0557026 discloses a Korean Patent No. 10-0557026 which comprises 1 to 10 g of sea tangle, 5 to 15 g of shiitake mushroom, 150 to 250 g of onion, 30 to 70 g of carrot, 10 to 50 g of garlic, 10 to 30 g of ginger, , 20 to 40 g of apple, 20 to 40 g of lemon and 500 to 1,500 g of sugar, 1.5 to 2.5 L of soy sauce, 20 mL of sake, 20 to 40 mL of water and 40 to 80 mL of water, The mixture was heated at 110 캜 for 60 to 120 minutes, and then the remaining solids were removed. To 6 ℓ of the seasoned sauce liquid cooled, 4 to 6 ℓ of apple juice, 20 to 60 ㎖ of sake, 10 to 30 g of cooking oil, And 3 to 4 liters of water.
Also, Korean Patent No. 10-0326733 discloses that 47 ~ 49% of marinades containing 50% purified water, garlic, pear, soy sauce, salt, mirin and the like based on the total volume, calcium, magnesium, And 1 to 3% of carriers composed of sodium are mixed to pick up the meat.
However, such a conventional seasoning ingredient contains soy sauce, which causes discoloration of the meat from red to sour red to give a feeling of freshness of the meat being lowered, and shortening the period of distribution of the meat.
In order to improve this, Korean Patent No. 10-0834045 discloses a method of mixing 50 to 95% by weight of sugar and 5 to 50% by weight of dried salt without using soy sauce, and then maintaining the mixture for 1 to 15 days; 0.001 to 1 part by weight of spice and 0.01 to 5 parts by weight of sesame powder are added to and mixed with 100 parts by weight of the mixture to prepare a sauce and the sauce is applied on both sides of the meat; And 20 to 60 parts by weight of a vegetable oil and 20 to 60 parts by weight of a liquid seasoning to a wetted surface of the meat to which the sauce is applied so as to wet the sauce. And it is disclosed that the above method can improve the distribution period of meat and deterioration of meat color during manufacture.
However, there is a disadvantage in that the flavor of the sauces treated by the above method is lower than that of the sauces prepared using the sauce including the soy sauce.
Accordingly, the inventors of the present invention have developed a sauce seasoning sauce composition using meat sauce with cauliflower and licorice, and completed the present invention by confirming that the sauce sauce composition has an excellent effect of improving flavor as well as storage stability of meat.
Accordingly, an object of the present invention is to provide a method for preparing sauce sauce composition for meat, which can improve the shelf life and flavor of meat.
Another object of the present invention is to provide a sauce sauce composition for meat produced by the above method.
In order to achieve the above object, the present invention provides a method for producing bone marrow, comprising the steps of: (1) adding bovine bone to water together with ginger and licorice and then heating for 12 to 24 hours to obtain bone marrow; And (2) adding white sugar, salt, synthetic seasoning, seeds, pepper powder, and garlic to the egg white meat, and mixing the meat sauce.
Further, in order to attain the above object, the present invention provides a method for producing bone marrow, comprising the steps of: (1) adding bovine bone to water together with ginger, barnyardgrass and licorice and then heating for 12 to 24 hours to obtain bone marrow; And (2) adding white sugar, salt, synthetic seasoning, seeds, pepper powder, and garlic to the egg white meat, and mixing the meat sauce.
To achieve these and other objects, the present invention provides a meat sauce sauce composition prepared by the above-described method.
The sauce sauce composition for meat according to the present invention is excellent in flavor due to the rich taste of meat broth, and can be used to cut off meat and fish from the meat by using cauliflower and ginger, as well as to improve the storage stability of meat. It can be very useful for manufacturing.
(1) adding bovine bone to water together with ginger, parsley, and licorice and then heating for 12 to 24 hours to obtain bone marrow; And (2) adding white sugar, salt, synthetic seasoning, seeds, pepper powder, and garlic to the egg white meat, and mixing the meat sauce.
Also, the present invention provides a method for producing bone marrow, comprising: (1) adding bovine bone to water together with ginger, parsley, and licorice, and then heating for 12 to 24 hours to obtain bone marrow; And (2) adding white sugar, salt, synthetic seasoning, seeds, pepper powder, and garlic to the egg white meat, and mixing the meat sauce.
Hereinafter, a method of preparing the sauce sauce composition for meat according to the present invention will be described in detail.
Step 1
In step 1 of the production method according to the present invention, the bovine bone is added to water together with ginger and licorice, and then heated for 12 to 24 hours to obtain the broth.
Further, in step 1 of another production method according to the present invention, the bovine bone is added to water together with ginger, parsley, and licorice, followed by heating for 12 to 24 hours to obtain broth. Namely, the skimmed meat can be obtained on the basis of skeleton only, without the skimmed meat, and the skimmed meat including the skimmed meat can be obtained.
At this time, the bamboo shoots are thickened and the bamboo shoots are thickened, and the bamboo shoots are put in 2-3 hours before turning off. This is to prevent the intrinsic fragrance of the scallop.
The meat sauce sauce composition prepared by the method according to the present invention is characterized in that the meat sauce contains the broth. The meat sauce composition according to the present invention is characterized by improving the flavor and storage stability of the meat by including the broth with cauliflower and licorice do.
The bovine bone used in step 1 refers to the humerus and forelimb of the bovine forelimb, the femur and the femur of the hind leg. The bovine bone may be derived from Korean beef, and it is preferable to use bones derived from meat having the highest meat grade as high as possible, or those having a milky white and dense cross section of bones. The bovine bone may be used in an amount of 500 to 2,000 parts by weight, preferably 1,000 parts by weight, based on 3,000 parts by weight of water, but is not limited thereto.
In addition, in step 1, the jacobs have the effect of strengthening the joints and bones, and the goose gum is effective in improving physical strength and nourishing tonic, and is also very good in terms of food compatibility and nutrition.
In addition, the above-mentioned garlic and licorice improves the flavor of the seasoning and improves the storage stability of the seasoning. However, it is not known at present that it is possible to improve the flavor and storage stability of the meat broth in the bone marrow, which has been accompanied by garlic and licorice. It is preferable that the viscera and licorice are used in combination. The viscose and licorice may be used in an amount of 10 to 20 parts by weight, preferably 15 parts by weight, based on 3,000 parts by weight of water, but are not limited thereto.
In addition, the ginger used in the production method of the present invention blocks the salty taste of the broth and imparts a rich and slightly savory taste to the broth. The ginger may be used in an amount of 10 to 20 parts by weight, preferably 15 parts by weight, based on 3,000 parts by weight of water, but is not limited thereto.
The step 1 may be carried out by adding bovine bone, ginger, and licorice to water, heating for 12 to 24 hours, and adding 3 to 4 hours before the end of heating to prevent the foreign body from being removed. . The heating time may be performed for 12 to 24 hours, but is not limited thereto.
In one embodiment of the present invention, in step 1, 10 parts by weight of bovine bone, 0.15 part by weight of ginger and 0.05 part by weight of licorice are added to 30 parts by weight of water, heated for 21 hours, added with 0.15 part by weight of guacamole, By heating, bone marrow broth can be obtained.
Step 2
In step 2 of the production method according to the present invention, the sauce sauce composition for meat is completed by adding white sugar, salt, synthetic seasoning, seeds, pepper powder and garlic to the broth.
The added white sugar, salt, synthetic seasoning, seeds, pepper powder, and garlic serve to improve the flavor of meat sauce sauce.
In particular, sugar is mixed with salt to remove the smell of salt, and sugar and salt neutralize the sweetness and salty taste to provide a new taste that is neither sweetened nor salted.
The sugar may be used in an amount of 700-1,000 parts by weight, preferably 800 parts by weight, based on 850 parts by weight of the broth prepared in step 1, and the salt may be used in an amount of 50-200 parts by weight based on 850 parts by weight of broth May be used in an amount of 140 parts by weight.
On the other hand, the synthetic seasoning refers to a seasoning containing sodium L-glutamate, which enhances the richness of the broth. The synthetic seasoning may be used in an amount of 10 to 50 parts by weight, preferably 30 parts by weight, based on 850 parts by weight of broth.
In addition, the seeds and pepper powder serve to catch fishy and caught in the broth, and the seeds can be used in an amount of 60 to 130 parts by weight, preferably 90 parts by weight, based on 850 parts by weight of the broth, May be used in an amount of 10 to 20 parts by weight, preferably 15 parts by weight, based on 850 parts by weight of broth.
In one embodiment of the present invention, in step 2, 57% to 44% of skim milk, 44% to 28% of white sugar, 7% to 5% of salt, 1.5% to 0.5% of synthetic seasoning, 6.2% 0.7% ~ 0.2% of flour is added and cooled to complete the sauce sauce composition for meat.
The present invention provides a meat sauce sauce composition prepared by the above-described method.
Meanwhile, the present invention relates to a method for preparing a sauce sauce sauce composition, comprising the steps of: adding salt, pepper, white sugar, sulfur sugar, sesame oil, seeds, garlic and mirin to a meat sauce sauce composition prepared by the above method; And a step of immersing meat in the mixed source and aging the meat.
Salt, pepper, white sugar, sulfur sugar, sesame oil, seeds, garlic, and mirin, which are added in the above method, improve the flavor of the seasoning and soften the meat quality of the meat.
The salt may be used in an amount of 1 to 3 parts by weight, preferably 2 parts by weight, based on 300 parts by weight of the meat seasoning sauce composition, 0.1 to 1 part by weight, preferably 0.4 part by weight, Preferably 1 to 5 parts by weight, preferably 1 to 5 parts by weight, preferably 1 to 5 parts by weight, preferably 1 to 5 parts by weight, preferably 1 to 5 parts by weight, preferably 1 to 5 parts by weight, 20 to 30 parts by weight, preferably 20 parts by weight of garlic, 30 to 70 parts by weight, preferably 50 parts by weight, preferably 30 to 50 parts by weight, preferably 40 parts by weight of garlic, It can be used as an amount.
In one embodiment of the present invention, 2 parts by weight of salt, 0.4 parts by weight of pepper, 12 parts by weight of white sugar, 3 parts by weight of sulfur, 1 part by weight of sesame oil, 20 parts by weight of sesame oil, 20 parts by weight of seeds, 50 parts by weight of garlic and 40 parts by weight of wheat bran.
Examples of meat to be used in the present invention include beef or pork, but are not limited thereto. In the case of beef, ribs or bulgogi can be used. In the case of pork, bacon, beef ribs, ribs, But is not limited thereto.
The mixed sauce prepared by adding various additives to the meat seasoning sauce composition may be mixed with the meat in a weight ratio of 10 to 30: 100.
The meat mixed with the sauce can be aged for 3 to 12 hours, preferably for 6 hours. In addition, in case of pork, it is necessary to mature for 24 hours to enjoy the taste of pork. In the case of beef, it is mixed and immediately grilled and savor the taste.
The seasoning produced by the above method is excellent in keeping the taste and meat quality according to the storage period, and the flavor is also improved, so that it can be used as a substitute for conventional seasoning sauce.
Hereinafter, the present invention will be described in detail with reference to Examples. However, the following Examples are intended to be illustrative of the present invention, and the scope of the present invention is not limited thereby.
Manufacturing example
1: For meat
Sauce sauce
Preparation of composition
The bones were immersed in water to remove the blood, and then the bones were cleaned with water. 10 kg of the bovine bone was placed in 30 L of water, and then 150 g of ginger and 50 g of licorice were added and heated for 21 hours. Then 150 g of gassy root was added and heated for 3 hours. During the heating, the foreign matters were removed frequently using fine sieve, and 30 L was maintained by replenishing with water. After 24 hours, 57% ~ 44% of white radish was added to 44 ~ 28% of white sugar, 7 ~ 5% of salt, 1.5 ~ 0.5% of synthetic seasoning, 6.2 ~ 4.6% of regular seasoning and 0.7 ~ And then cooled to room temperature to prepare a seasoning sauce composition for meat.
compare
Manufacturing example
1: For meat
Sauce sauce
Preparation of composition
The process of Production Example 1 was repeated except that ginger, licorice and licorice were not used in Production Example 1 and the mixture was heated for a total of 12 hours to prepare a seasoning sauce composition for meat.
compare
Manufacturing example
2: For meat
Sauce sauce
Preparation of composition
The process of Preparation Example 1 was repeated except that ginger, licorice and licorice were not used in Production Example 1 and heated for a total of 6 hours to prepare sauce sauce compositions for meat.
compare
Manufacturing example
3: For meat
Sauce sauce
Preparation of composition
The mixture was added with 57% to 44% of water, 44% to 28% of white sugar, 7% to 5% of salt, 1.5% to 0.5% of synthetic seasoning, 6.2% to 4.6% of regular seasoning and 0.7% Sauce sauce composition was prepared.
Example
1: Manufacture of seasoning
40 to 30 parts by weight of sesame oil, 20 to 10 parts by weight of sesame oil, 50 to 30 parts by weight of liver garlic, 40 to 20 parts by weight of myrrh, 2 to 20 parts by weight of salt, 0.4 to 0.2 parts by weight of black pepper, 15 to 12 parts by weight of white sugar, 5 to 1 part by weight of sulfur sugar and 2 to 0.5 part by weight of sesame are mixed to prepare a mixed source, The safflower was made to stand in a mixed sauce for 6 hours.
Comparative Example
1: Manufacture of seasoning
The process of Example 1 was repeated except that the meat seasoning sauce composition prepared in Comparative Preparation Example 1 was used instead of the meat seasoning sauce composition prepared in Preparation Example 1 in Example 1 to prepare a sauce.
Comparative Example
2: Manufacture of seasoning
The process of Example 1 was repeated except that the meat seasoning sauce composition prepared in Comparative Preparation Example 2 was used instead of the meat seasoning sauce composition prepared in Production Example 1 in Example 1 to prepare a sauce.
Comparative Example
3: Manufacture of seasoning
The process of Example 1 was repeated except that the meat seasoning sauce composition prepared in Comparative Preparation Example 3 was used instead of the meat seasoning sauce composition prepared in Production Example 1 in Example 1 to prepare a sauce.
Experimental Example
1: Evaluation of storage stability
The meat flavor prepared in Example 1 and Comparative Examples 1 to 3 was cooked with charcoal grilling at intervals of 1 day while being kept at a refrigeration temperature to investigate changes in meat quality and taste. The changes of meat quality and taste were evaluated by 30 panelists (male: 15, female: 15) according to the following criteria.
0 point: no change compared to the initial storage; 1 point: changed compared to the initial storage
The results of the changes in taste and meat quality are shown in Table 1 below.
As shown in the above Table 1, the meat quality of Example 1 was not changed until day 2, and the meat quality was slightly changed from day 3, and the taste was not changed until day 4, .
On the other hand, the meat of Comparative Example 1 to 3 produced a change in meat quality from day 2-3, and a change in taste from day 3-5.
In particular, the safflower prepared with the seasoning sauce composition prepared in Example 1 using ganoderma lucidum, licorice and ginger showed the best storage stability and taste in comparison with Comparative Examples 1 to 3 which did not contain them, and Comparative Example 3 The storage stability and taste were found to be the most deteriorated.
The results show that the seasoning sauce composition for meat including skimmed meat, licorice and ginger-roasted meat sauce is effective for keeping meat texture and taste for a long time.
Experimental Example
2: Evaluation of sensory characteristics
The cooked meat according to Example 1 and Comparative Examples 1 to 3 was cooked with a charcoal grill to allow a total of 30 panelists (male: 15, female: 15) to evaluate the overall taste. The sensory evaluation was based on the following five point scaling method.
5 points: Very good; 4 points: Good; 3 points: normal; 2 points: Not good; 1 point: Not very good.
The evaluation results are shown in Table 2 below.
As shown in Table 2 above, the seasoned meat prepared using the sauce sauce composition for meat according to Example 1, which included the skimmed meat, the ginger and the licorice containing the broth, contained the skimmed meat, the ginger and the licorice-free broth Which was significantly better than that of Comparative Example 1 and 2, which was significantly higher than that of Comparative Example 3, which did not use broth.
Claims (7)
(2) adding white sugar, salt, synthetic seasoning, seeds, pepper powder and garlic to the above broth and mixing
≪ / RTI >
(2) adding white sugar, salt, synthetic seasoning, seeds, pepper powder, and garlic to the above broth and mixing
≪ / RTI >
10 parts by weight of bovine bone of step 1 is obtained by adding 0.15 parts by weight of ginger, 0.15 parts by weight of ginger, 0.05 part by weight of licorice and 1 part by weight of garlic to water and heating for 24 hours. ≪ / RTI >
Step 2 was added to 57% to 44% of skimmed milk, 44% to 28% of white sugar, 7% to 5% of salt, 1.5% to 0.5% of synthetic seasoning, 6.2% to 4.6% of regular seasoning and 0.7% to 0.2% of black pepper And then mixing the resulting mixture with the safflower sauce composition.
(2) immersing meat in the mixed source and aging
≪ / RTI >
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150094572A KR20170004344A (en) | 2015-07-02 | 2015-07-02 | Method for preparing seasoning sauce for meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150094572A KR20170004344A (en) | 2015-07-02 | 2015-07-02 | Method for preparing seasoning sauce for meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20170004344A true KR20170004344A (en) | 2017-01-11 |
Family
ID=57832774
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150094572A KR20170004344A (en) | 2015-07-02 | 2015-07-02 | Method for preparing seasoning sauce for meat |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20170004344A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190091115A (en) * | 2018-01-26 | 2019-08-05 | 충북대학교 산학협력단 | Aging friendly meat products using low value hanwoo meat and manufacturing method thereof |
| KR20230095892A (en) * | 2020-07-31 | 2023-06-29 | 더 에스지파트너스 주식회사 | Method for manufacturing pork ribs with improved texture and taste |
| KR102561452B1 (en) * | 2022-09-23 | 2023-07-31 | (주)보부식품 | How to cook beef ribs |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100326733B1 (en) | 1999-05-04 | 2002-03-13 | 최영준 | Method of rapid pickle carrier containing mineral ions for meat |
| KR100557026B1 (en) | 2002-12-27 | 2006-03-03 | 충주시 | Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions |
| KR100834045B1 (en) | 2007-03-16 | 2008-06-02 | 이재근 | Method for processing the meat using seasoning compositions |
-
2015
- 2015-07-02 KR KR1020150094572A patent/KR20170004344A/en not_active Application Discontinuation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100326733B1 (en) | 1999-05-04 | 2002-03-13 | 최영준 | Method of rapid pickle carrier containing mineral ions for meat |
| KR100557026B1 (en) | 2002-12-27 | 2006-03-03 | 충주시 | Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions |
| KR100834045B1 (en) | 2007-03-16 | 2008-06-02 | 이재근 | Method for processing the meat using seasoning compositions |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190091115A (en) * | 2018-01-26 | 2019-08-05 | 충북대학교 산학협력단 | Aging friendly meat products using low value hanwoo meat and manufacturing method thereof |
| KR20230095892A (en) * | 2020-07-31 | 2023-06-29 | 더 에스지파트너스 주식회사 | Method for manufacturing pork ribs with improved texture and taste |
| KR102561452B1 (en) * | 2022-09-23 | 2023-07-31 | (주)보부식품 | How to cook beef ribs |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101495731B1 (en) | Agent for curing fried chicken and method for curing Fried Chicken using the same | |
| KR101622329B1 (en) | Manufacturing method for cuttlefish sausage | |
| KR101722365B1 (en) | Method for manufacturing of chicken skewer | |
| KR101123048B1 (en) | Composition Comprising Chaga for Curing and Smoking of Duck Meat Using it and its Preparation Method | |
| KR100698874B1 (en) | Spices pig ribs treated three spices sauces | |
| KR101380352B1 (en) | Seasonig and manufacturing method for preparing chicken jerky using it | |
| KR101727224B1 (en) | Chicken Power and Method of preparing fried chicken using thereof | |
| KR20160143047A (en) | Method for producing galbi tang using lvy tree and the galbi tang | |
| KR20200100905A (en) | Snack food using chicken breast and manufacturing method thereof | |
| KR100557026B1 (en) | Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions | |
| KR20170004344A (en) | Method for preparing seasoning sauce for meat | |
| KR20200124801A (en) | PATTY COMPOSITION without meat, MANUFACTURING METHOD OF PATTY without meat, PATTY without meat and HAMBURGER COMPRISING THE PaTTY | |
| KR102000276B1 (en) | Marinade for Aging fish made mainly of barley | |
| KR20170055592A (en) | Manufacturing method of boiled and seasoning chicken feet and it made thereby | |
| KR101861747B1 (en) | A Hard-boiled Food Containing Mushroom and Squid and A Method For Preparing Thereof | |
| KR101184778B1 (en) | Manufacturing method of eel powder soup | |
| KR102382533B1 (en) | Tonkotsu mala sauce, method for producing the same, and tonkotsu mala ramen and tonkotsu mala tsukemen comprising the same | |
| CN104687008A (en) | Sauce for diced chicken in chili sauce and preparation method of sauce | |
| KR101715837B1 (en) | A Hard-boiled Food Containing Mushroom and Chicken breast and A Method For Preparing Thereof | |
| KR101521503B1 (en) | Method for preparing steamed chicken containing squid ink | |
| KR102121563B1 (en) | Pollack boiled down in seasonings and manufacturing method thereof | |
| KR20100111154A (en) | The method for smoke-drying of duck meat reducing the weight loss and the process time | |
| KR100725015B1 (en) | Manufacturing process of Kimchi with shrimp broth | |
| KR20150000338A (en) | Spices sauce cooking method for chicken cooking | |
| KR102637955B1 (en) | Protein-fortified pork steak and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| A302 | Request for accelerated examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application | ||
| J201 | Request for trial against refusal decision | ||
| J301 | Trial decision |
Free format text: TRIAL NUMBER: 2015101007900; TRIAL DECISION FOR APPEAL AGAINST DECISION TO DECLINE REFUSAL REQUESTED 20151231 Effective date: 20170616 |