KR20170064396A - Fermented Anchovy sauce and a method of manufacturing - Google Patents
Fermented Anchovy sauce and a method of manufacturing Download PDFInfo
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- KR20170064396A KR20170064396A KR1020150170179A KR20150170179A KR20170064396A KR 20170064396 A KR20170064396 A KR 20170064396A KR 1020150170179 A KR1020150170179 A KR 1020150170179A KR 20150170179 A KR20150170179 A KR 20150170179A KR 20170064396 A KR20170064396 A KR 20170064396A
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C3/00—Treatment of hops
- C12C3/12—Isomerised products from hops
Abstract
본 발명은 분쇄된 멸치, 과일, 양파, 마늘, 생강, 고춧가루, 매실액, 그리고 커피가루를 골고루 혼합하여 멸치젓 혼합물을 제조하는 제조단계; 상기 멸치젓 혼합물을 0~2℃에서 6~8일간 숙성시키는 숙성단계; 를 포함하는 것으로,
본 발명 멸치젓소스 및 그 제조방법은 소주와 함께 분쇄된 멸치, 배와 사과와 파인애플이 함께 분쇄 및 교반된 과일, 분쇄된 양파, 분쇄된 마늘, 분쇄된 생강, 일반 고춧가루, 매실액, 그리고 커피가루를 골고루 교반한 후, 일정기간 숙성시킨후 청양 고춧가루를 뿌려서 칼슘이 풍부하며 영양이 높고 감칠맛이 좋으며, 한우 또는 돼지고기와 어우러지면 감칠맛이 상승하는 현저한 효과가 있다.The present invention relates to a method for preparing anchovy sauce mixture by uniformly mixing crushed anchovy, fruit, onion, garlic, ginger, red pepper powder, plum liquor and coffee powder; An aging step of aging the anchovy sauce mixture at 0 to 2 DEG C for 6 to 8 days; And,
The present invention relates to anchovy sauce and a method for producing the same. The present invention relates to anchovy sauce and a method for producing the same, wherein the anchovy ground with shochu, And then aged for a certain period of time, then sprinkled with red pepper powder, rich in calcium, high in nutrition, good in a rich flavor, and when mixed with Korean beef or pork, there is a remarkable effect of increasing richness.
Description
본 발명은 멸치젓소스 및 그 제조방법에 관한 것으로, 보다 상세하게는 소주와 함께 분쇄된 멸치, 배와 사과와 파인애플이 함께 분쇄 및 교반된 과일, 분쇄된 양파, 분쇄된 마늘, 분쇄된 생강, 일반 고춧가루, 매실액, 그리고 커피가루를 골고루 교반한 후, 일정기간 숙성시키고, 이후 청양 고춧가루를 뿌려주어 칼슘이 풍부하며 영양이 높고 감칠맛이 좋은 멸치젓소스 및 그 제조방법에 관한 것이다. More particularly, the present invention relates to anchovy sauce and a method of preparing the same, and more particularly, to an anchovy sauce and a method for preparing the same, A fermented red pepper powder, a plum liquor, and a coffee powder, aged for a certain period of time, sprinkled with a red pepper powder, and then rich in calcium, nutritious and rich in flavor, and a preparation method thereof.
일반적으로 멸치젓은 멸치를 소금에 절여 일정시간 숙성시켜 제조되는 것이다.In general, anchovy sauce is prepared by aging anchovy in salt for a certain period of time.
종래기술로서 공개특허공보 공개번호 제10-2015-0085480호의 젓갈소스 제조방법과 이 방법에 의해 제조된 젓갈소스에 의하면, (a) 젓갈원료와 부재료를 혼합 후 발효 숙성하여 젓갈류 발효물을 얻는 발효단계와; (b) 상기 발효단계를 통해 얻은 발효물을 가열처리 또는 분쇄처리하는 발효물 전처리단계와; (C) 상기 발효물 전처리단계를 통해 처리된 처리물을 착즙 여과하여 페이스트상태의 발효페이스트를 얻는 착즙여과단계와; (d) 상기 발효페이스트와 부재료를 혼합처리 또는 혼합가열처리 나 발효페이스트 단독 가열처리를 하여 젓갈소스를 얻는 발효페이스트 가공단계와; (e) 상기 젓갈소스를 포장하는 포장단계를 포함하는 것을 특징으로 하는 젓갈소스 제조방법이라고 기재되어 있다.According to the method of manufacturing a salted sauce of Patent Application Laid-Open No. 10-2015-0085480 as a prior art and a salted sauce prepared by this method, (a) a fermented product is obtained by fermentation after mixing raw materials A fermentation step; (b) a fermentation water pretreatment step of heating or grinding the fermentation product obtained through the fermentation step; (C) a juice filtration step of filtering the processed material through the pre-fermentation step to obtain a pasty fermentation paste; (d) a fermentation paste processing step of subjecting the fermentation paste and the raw material to a mixed treatment or a mixed heat treatment or a fermentation paste alone to obtain a salted sauce; and (e) packaging the salted sauce. < IMAGE >
또한, 다른 종래기술로서 등록특허공보 등록번호 제10-0590610호의 육류용 양념소스 조성물 및 그 제조방법과 그 양념소스로처리한 양념 돼지갈비에 의하면 간장:물엿:설탕을 1:0.8~1.2:0.6~0.9의 중량비율로 혼합하고, 이를 80℃~120℃에서 60분~90분 동안 가열한 다음, 냉각시켜 제조된 소스원액 100중량부에 대하여; 물 120~160중량부, 사과 15~20중량부, 배 15~20중량부, 양파 15~20중량부, 마늘 3~6중량부, 생강 0.5~1.2중량부와, 소주 2~4중량부와, 미향, 미원, 후추로 이루어지는 그룹으로부터 선택되는 적어도 1종이상의 조미료 성분을 첨가하되, 미향 3~6중량부, 미원 1~4중량부, 후추 0.3~0.9중량부로 첨가하고, 이를 잘 혼합하여서 제조함을 특징으로 하는 육류용 양념소스 조성물이라고 기재되어 있다.As another prior art, there is disclosed a meat sauce seasoning sauce composition of Registration No. 10-0590610, a process for producing the sauce season sauce composition, and seasoned pork ribs treated with the seasoning sauce, wherein the sauce is 1: 0.8 to 1.2: 0.6 To 0.9, and heating the mixture at a temperature of 80 to 120 DEG C for 60 to 90 minutes and then cooling the mixture to 100 parts by weight of the stock solution; A mixture of 20 to 160 parts by weight of water, 15 to 20 parts by weight of apple, 15 to 20 parts by weight of pear, 15 to 20 parts by weight of onion, 3 to 6 parts by weight of garlic, 0.5 to 1.2 parts by weight of ginger, At least one seasoning ingredient selected from the group consisting of alfalfa, lavender, lavender, and black pepper is added, with 3 to 6 parts by weight of tastes, 1 to 4 parts by weight of mackerel and 0.3 to 0.9 parts by weight of pepper, ≪ RTI ID = 0.0 > sacca < / RTI > sauce composition.
그러나 상기와 같은 종래의 기술은 소주와 함께 분쇄된 멸치, 배와 사과와 파인애플이 함께 분쇄 및 교반된 과일, 분쇄된 양파, 분쇄된 마늘, 분쇄된 생강, 일반 고춧가루, 매실액, 커피가루를 첨가하여 골고루 교반하고, 이후 일정기간 숙성하고, 이후 청양 고춧가루를 뿌리는 과정이 없어 감칠맛이 부족하며, 멸치젓소스를 통해 한우 또는 돼지고기와 어우러지지 못하는 단점이 있었다.However, the conventional techniques as described above have been limited to adding anchovies crushed together with shochu, fruits crushed and stirred together with pears, apples and pineapples, crushed onions, ground garlic, ground ginger, common red pepper powder, And then aged for a certain period of time. Thereafter, there was no process of sprinkling red pepper powder, and there was a lack of richness, and there was a disadvantage that it could not be combined with Korean beef or pork with anchovy sauce.
따라서 본 발명 멸치젓소스 및 그 제조방법을 통하여, 소주와 함께 분쇄된 멸치, 배와 사과와 파인애플이 함께 분쇄 및 교반된 과일, 분쇄된 양파, 분쇄된 마늘, 분쇄된 생강, 일반 고춧가루, 매실액, 그리고 커피가루를 골고루 교반한 후, 일정기간 숙성시킨후 청양 고춧가루를 뿌려서 칼슘이 풍부하며 영양이 높고 감칠맛이 좋으며, 한우 또는 돼지고기와 어우러지면 감칠맛이 상승하는 멸치젓소스 및 그 제조방법을 제공하고자 하는 것이다.Accordingly, it is possible to provide a fermented anchovy sauce and a method for producing the fermented fish sauce, which comprises grinding anchovy together with shochu, grilled and stirred pear, apples and pineapples together, crushed onion, ground garlic, The present invention also provides an anchovy sauce having high calcium, high nutrition and good flavor by sprinkling chongyang red pepper powder after stirring for a certain period of time after stirring the coffee powder, and an anchovy sauce having a rich flavor when it is combined with Korean beef or pork. will be.
본 발명은 분쇄된 멸치, 과일, 양파, 마늘, 생강, 고춧가루, 매실액, 그리고 커피가루를 골고루 혼합하여 멸치젓 혼합물을 제조하는 제조단계; 상기 멸치젓 혼합물을 0~2℃에서 6~8일간 숙성시키는 숙성단계; 를 포함하는 것을 특징으로 한다.The present invention relates to a method for preparing anchovy sauce mixture by uniformly mixing crushed anchovy, fruit, onion, garlic, ginger, red pepper powder, plum liquor and coffee powder; An aging step of aging the anchovy sauce mixture at 0 to 2 DEG C for 6 to 8 days; And a control unit.
본 발명 멸치젓소스 및 그 제조방법은 소주와 함께 분쇄된 멸치, 배와 사과와 파인애플이 함께 분쇄 및 교반된 과일, 분쇄된 양파, 분쇄된 마늘, 분쇄된 생강, 일반 고춧가루, 매실액, 그리고 커피가루를 골고루 교반한 후, 일정기간 숙성시킨후 청양 고춧가루를 뿌려서 칼슘이 풍부하며 영양이 높고 감칠맛이 좋으며, 한우 또는 돼지고기와 어우러지면 감칠맛이 상승하는 현저한 효과가 있다.The present invention relates to anchovy sauce and a method for producing the same. The present invention relates to anchovy sauce and a method for producing the same, wherein the anchovy ground with shochu, And then aged for a certain period of time, then sprinkled with red pepper powder, rich in calcium, high in nutrition, good in a rich flavor, and when mixed with Korean beef or pork, there is a remarkable effect of increasing richness.
도 1은 본 발명 멸치젓소스 및 그 제조방법의 순서도1 is a flow chart of the anchovy sauce of the present invention and a method for producing the same
본 발명은 분쇄된 멸치, 과일, 양파, 마늘, 생강, 고춧가루, 매실액, 그리고 커피가루를 골고루 혼합하여 멸치젓 혼합물을 제조하는 제조단계; 상기 멸치젓 혼합물을 0~2℃에서 6~8일간 숙성시키는 숙성단계; 를 포함하는 것을 특징으로 한다.The present invention relates to a method for preparing anchovy sauce mixture by uniformly mixing crushed anchovy, fruit, onion, garlic, ginger, red pepper powder, plum liquor and coffee powder; An aging step of aging the anchovy sauce mixture at 0 to 2 DEG C for 6 to 8 days; And a control unit.
또한, 상기 분쇄된 멸치는 믹서기에서 통멸치를 소주와 함께 혼합하고 분쇄 및 교반하여 제조되는 것을 특징으로 한다.In addition, the ground anchovy is prepared by mixing, anchovy and anchovy together with a shochu in a blender, and pulverizing and stirring.
또한, 상기 과일은 배와 사과와 파인애플이 함께 믹서기 내에서 분쇄 및 교반하여 제조되는 것을 특징으로 한다.In addition, the fruit is characterized in that the pear, apple and pineapple are produced together by pulverizing and stirring in a blender.
또한, 본 발명은 상기의 방법에 의하여 제조되는 것을 특징으로 한다.Further, the present invention is characterized in that it is produced by the above-mentioned method.
이하 본 발명은 첨부도면에 의해 설명하면 다음과 같다.BRIEF DESCRIPTION OF THE DRAWINGS FIG.
도 1은 본 발명 멸치젓소스 및 그 제조방법의 순서도이다.1 is a flowchart of an anchovy sauce according to the present invention and a method for producing the same.
본 발명 멸치젓소스 제조방법에 대해 구체적으로 기술하면, 본 발명은 먼저 멸치젓 혼합물 제조를 위해 재료들을 준비하되, 분쇄된 멸치는 소주와 함께 믹서기를 이용해서 통멸치를 잘게 분쇄하여 제조되는 것이다. 상기 소주는 도수가 20도 정도의 소주를 사용한다. According to the present invention, a method of preparing anchovy sauce according to the present invention will be described in detail. In the present invention, materials for preparation of anchovy sauce mixture are first prepared, and ground anchovy is prepared by finely grinding anchovy using an agitator with a mixer. The shochu uses shochu having a frequency of about 20 degrees.
그리고 과일인 배와 사과와 파인애플을 믹서기를 이용해서 분쇄 및 혼합한다. 그리고 양파, 마늘, 생강은 분쇄하여 사용한다. 상기 양파는 믹서기로 갈아서 분쇄되고, 상기 마늘과 생강은 찧기, 갈기 등의 방법으로 분쇄된 것이다.Then, grind and mix the pear, apple, and pineapple with a blender. Onion, garlic and ginger are used by grinding. The onion is pulverized by grinding with a blender, and the garlic and ginger are pulverized by a method such as grinding or grinding.
그리고 상기 고춧가루는 일반고추가루를 사용하고, 매실액, 그리고 커피가루를 준비한다.The above red pepper powder is prepared by using common red pepper powder, a plum solution and a coffee powder.
상기 분쇄된 멸치, 과일, 양파, 마늘, 생강, 일반 고춧가루, 매실액, 그리고 커피가루를 골고루 혼합하여 멸치젓 혼합물을 제조한다.Anchovy sauce mixture is prepared by mixing the crushed anchovy, fruit, onion, garlic, ginger, common red pepper powder, plum liquor and coffee powder evenly.
이때 멸치젓 혼합물에 대한 원료 혼합비율은 멸치 7200~8800중량부에 대하여, 소주 1500~2100중량부, 배 450~750중량부, 사과 200~330중량부, 파인애플 120~300중량부, 양파 1800~2200중량부, 마늘 450~550중량부, 일반 고춧가루 180~220중량부, 생강 450~550중량부, 매실액 320~400중량부, 커피가루 360~400중량부로 혼합한다.At this time, the mixing ratio of raw materials to the anchovy sauce mixture is 1500 to 2100 parts by weight of shochu, 450 to 750 parts by weight of pear, 200 to 330 parts by weight of apple, 120 to 300 parts by weight of pineapple, 1800 to 2200 of onion 450 to 550 parts by weight of garlic, 180 to 220 parts by weight of common red pepper powder, 450 to 550 parts by weight of ginger, 320 to 400 parts by weight of plum juice and 360 to 400 parts by weight of coffee powder.
상기 멸치는 7200~8800중량부이며, 멸치가 7200중량부 미만이면 멸치보다 고춧가루, 생강, 마늘 등 다른 재료의 맛과 향이 강해지며 씹는 맛이 부족하고, 멸치가 8800중량부를 초과하면 멸치에 비해 다른 재료의 함량이 적어 생선 특유의 비린내가 강해진다.When the anchovy is less than 7,200 parts by weight, the taste and flavor of other ingredients such as red pepper powder, ginger, garlic and the like are stronger than those of anchovy. When the anchovy is more than 8,800 parts by weight, The content of the material is small, and the fishy characteristic of the fish becomes strong.
상기 소주는 1500~2100중량부이며, 소주가 1500중량부 미만이면 멸치의 비린내를 잡아주지 못하고, 소주가 2100중량부를 초과하면 소주의 알코올 성분이 강해 오히려 섭취자를 취하게 한다.The shochu is 1500 to 2100 parts by weight. If the shochu is less than 1500 parts by weight, the anchovy can not be caught. If the shochu exceeds 2100 parts by weight, the alcohol content of the shochu becomes stronger.
상기 배는 450~750중량부이며, 배가 450중량부 미만이면 단맛이 부족하고, 배가 750중량부를 초과하면 과일에 수분량이 많아져서 묽어진다.450 to 750 parts by weight of the stomach. If the stomach is less than 450 parts by weight, the sweetness is insufficient. When the stomach is more than 750 parts by weight, the amount of moisture in the fruit becomes large and becomes thin.
상기 사과는 200~330중량부이며, 사과가 200중량부 미만이면 단맛이 부족하고, 사과가 330중량부를 초과하면 과일에 수분량이 많아져서 묽어진다.The amount of the apple is 200 to 330 parts by weight. If the amount of the apple is less than 200 parts by weight, the sweetness is insufficient. When the amount of the apple is more than 330 parts by weight,
상기 파인애플은 120~300중량부이며, 파인애플이 120중량부 미만이면 단맛이 부족하고, 파인애플이 300중량부를 초과하면 단맛이 과하여 감칠맛이 부족하게 된다. 또한, 상기 파인애플은 파인애플 통조림에 들어있는 고형물인 파인애플 슬라이스를 사용하는 것이다.When the pineapple is less than 120 parts by weight, the sweetness is insufficient. When the pineapple is more than 300 parts by weight, the sweetness is excessive and the richness is insufficient. In addition, the pineapple is a pineapple slice, which is a solid contained in canned pineapple.
상기 일반 고춧가루는 180~220중량부이며, 일반 고춧가루가 180중량부 미만이면 매운맛이 부족하여 섭취자의 식욕을 증진시키지 못하고, 일반 고춧가루가 220중량부를 초과하면 고춧가루의 매운맛이 강해져서 섭취자 위장에 부담을 주게 된다.If the ordinary red pepper powder is more than 220 parts by weight, the spicy taste of the red pepper powder becomes stronger and it is burdened on the user's stomach. .
상기 양파는 1800~2200중량부이며, 양파가 1800중량부 미만이면 특유의 맛과 다른 재료의 맛이 어우러지지 않아 감칠맛이 부족해지고, 양파가 2200중량부를 초과하면 양파향이 강해진다.When the onion is less than 1800 parts by weight, the flavor of the other ingredients does not match the flavor of the other ingredients and the flavor becomes insufficient. When the onion is more than 2200 parts by weight, the onion flavor becomes strong.
상기 마늘은 450~550중량부이며, 마늘이 450중량부 미만이면 맵지 않아 감칠맛이 부족해지고, 마늘이 550중량부를 초과하면 마늘의 매운맛이 강해져서 섭취자의 위장에 부담을 주게된다.If the amount of garlic is less than 450 parts by weight, the garlic becomes insufficient. If the amount of garlic is more than 550 parts by weight, the hot taste of garlic becomes stronger and the stomach of the consumer becomes burdensome.
상기 생강은 450~550중량부이며, 생강이 450중량부 미만이면 섭취자의 식욕을 자극하지 못하게 되고, 생강이 550중량부를 초과하면 위점막을 자극한다.The ginger is 450 to 550 parts by weight. If the ginger is less than 450 parts by weight, the appetite of the recipient is not stimulated. If the ginger is more than 550 parts by weight, it stimulates the gastric mucosa.
상기 매실액은 320~400중량부이며, 매실액이 320중량부 미만이면 단맛과 신맛이 부족하며, 매실액이 400중량부를 초과하면 신맛이 너무 강하여 위장에 부담을 주게된다.When the amount of the plum solution is less than 320 parts by weight, sweetness and sour taste are insufficient. When the amount of the plum solution is more than 400 parts by weight, the acidity is too strong and the stomach is burdened.
상기 커피가루는 360~400중량부이며, 커피가루가 360중량부 미만이면 강한 멸치의 비린 향, 마늘 향, 양파 향이 제거되지 못하고, 커피가루가 400중량부를 초과하면 커피향이 강하게 된다.If the coffee powder is less than 360 parts by weight, the strong anchovy odor, garlic flavor and onion flavor can not be removed. If the coffee powder exceeds 400 parts by weight, the coffee flavor becomes strong.
상기와 같이 제조된 멸치젓 혼합물을 0~2℃에서 6~8일간 숙성시키고, 이후 상기 숙성된 멸치젓 혼합물 위에 청양 고춧가루를 뿌린다. 상기 청양 고춧가루는 멸치젓 혼합물 13030~16600중량부에 대하여 7~12중량부이며, 청양 고추가루가 7중량부 미만이면 매운맛이 부족하여 섭취자의 식욕을 증진시키지 못하고, 청양 고춧가루가 12중량부를 초과하면 고춧가루의 매운맛이 강해져서 섭취자 위장에 부담을 주게 된다.The thus prepared anchovy sauce mixture is aged at 0 to 2 ° C for 6 to 8 days, and then the red pepper powder is sprinkled on the aged anchovy mixture. When the amount of the red pepper powder is more than 12 parts by weight, the red pepper powder is 7 to 12 parts by weight with respect to 13030 to 16600 parts by weight of the anchovy mixture. If the red pepper powder is less than 7 parts by weight, Of the pungent taste becomes stronger, and it becomes a burden to the stomach of the consuming person.
상기 본 발명의 일실시예로서, 상기 멸치젓소스는 믹서기 내부에 20도 소주 1.8L(1725g)와 함께 넣은 멸치 8000g를 믹서기를 통해 분쇄 및 교반하여 멸치분쇄물을 준비하고, 배 1개(600g)와 사과 1개(270g)와 파인애플 통조림 슬라이스 3조각(217g)을 믹서기를 통해 분쇄 및 교반하여 과일을 준비하고, 양파 2000g을 믹서기에 넣어 분쇄하여 분쇄된 양파를 준비한다.As an example of the present invention, the anchovy sauce was prepared by grinding and stirring an anchovy (8000 g) with 1.8 L (1725 g) of 20 degree shochu in a blender through a blender, (270 g) and three pieces of pineapple canned slices (217 g) are crushed and stirred through a blender to prepare fruits. Onion 2000 g is ground in a blender to prepare crushed onions.
그리고 상기 멸치분쇄물 9725g과, 분쇄된 과일 1087g과, 분쇄된 양파 2000g와, 간마늘 1000g와, 간생강 500g과, 일반 고춧가루 200g과, 매실액 380g과, 커피가루 380g을 골고루 혼합하여 멸치젓 혼합물을 제조하고, 상기 멸치젓 혼합물을 1℃에서 7일간 숙성시키고, 이후 숙성된 멸치젓 혼합물 15272g 위에 청양 고춧가루 10g을 뿌려서 제조된다.Then, anchovy sauce mixture was mixed with 9725 g of the anchovy crushed product, 1087 g of crushed fruit, 2000 g of crushed onion, 1000 g of liver garlic, 500 g of liver ginger, 200 g of common red pepper powder, 380 g of plum juice and 380 g of coffee powder And the anchovy sauce mixture was aged at 1 ° C for 7 days and then sprinkled with 10g of red pepper powder on 15272g of aged anchovy mixture.
그리고 본 발명 멸치젓소스 및 그 제조방법은 소주와 함께 분쇄된 멸치, 배와 사과와 파인애플이 함께 분쇄 및 교반된 과일, 분쇄된 양파, 분쇄된 마늘, 분쇄된 생강, 일반 고춧가루, 매실액, 그리고 커피가루를 골고루 교반한 후, 일정기간 숙성시킨후 청양 고춧가루를 뿌려서 칼슘이 풍부하며 영양이 높고 감칠맛이 좋으며, 한우 또는 돼지고기와 어우러지면 감칠맛이 상승하는 현저한 효과가 있다.The present invention relates to anchovy sauce and a method for producing the same, wherein the anchovy ground with shochu, the pear, apples and pineapples together with crushed and stirred fruits, crushed onion, ground garlic, ground ginger, common red pepper powder, After stirring for a certain period of time, it is aged for a certain period and then sprinkled with red pepper powder, which is rich in calcium, high in nutrition and good in flavor, and has a remarkable effect of increasing the richness when combined with Korean beef or pork.
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| KR102095551B1 (en) | 2018-12-22 | 2020-04-20 | 심정래 | hot and cooling device for drinking water |
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| KR101231781B1 (en) * | 2010-11-08 | 2013-02-08 | 김미리 | Sauce for duck meat and grilled duck |
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| KR102095551B1 (en) | 2018-12-22 | 2020-04-20 | 심정래 | hot and cooling device for drinking water |
| KR20220165139A (en) * | 2021-06-07 | 2022-12-14 | 최혁수 | A composition of versatile seasoning sauce |
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