KR20180072372A - Manufacturing method of marinate for prime ribs - Google Patents

Abstract

The present invention relates to a method for manufacturing a seasoning for ribs, which comprises following sequential steps: a first seasoning step in which spicy ground onions and sweet sugar are mixed and the mixture is mixed with a first seasoning until soy sauce is neutralized by melted sugar and the neutralized soy sauce is evenly permeated into the ground onions to season the onions; a second seasoning step in which a cooking wine is added to and mixed with ground onions, ground gingers and pepper to remove the smell of pork and the mixture is mixed with a second seasoning so that the cooking wine is evenly permeated into the ground onions, ground gingers and pepper to enhance a flavor; and a third seasoning step in which adding a roasted peanut powder and a red pepper powder while mixing the first seasoning and the second seasoning to complete a third seasoning. The objective of the present invention is to provide the method for manufacturing the seasoning for the ribs, which enables a beginner to manufacture the ribs with the constant taste by specializing a manufacturing method of the seasoning to manufacture the same seasoning and meat taste by adding only meat.

Description

{Manufacturing method of marinate for prime ribs}

The present invention relates to a method for manufacturing ribs sauce.

Ribbai is a traditional Korean food that is cut or crushed to a certain size and cooked in a sauce for a certain period of time.

Examples of such technologies include domestic patented products 10-0894510 and 10-1181801 in which the components of the seasonings are 48.5% by weight of onion, 6.5% by weight of pear, 3.7% by weight of garlic, 9.3% by weight of pork, 12.0% by weight of soy sauce, 4.0% by weight of sesame oil, 4.5% by weight of roasted sesame seeds, 3.5% by weight of myrrh and 3.5% by weight of sesame oil, and adding 16 parts by weight of seasoning to 100 parts by weight of raw meat. This technology has been developed to give a meaty and crunchy taste. However, onions are almost half the sauce, so the taste is good, but those who dislike it are less favorable. In addition, since the onion is cut and used, there is a problem that when the rice cake is baked, the water becomes too much to be molded.

In addition, Korean Patent Registration No. 10-0905379 discloses that the content of 56 to 61% by weight of meat, 3 to 4% by weight of rice cakes, 2.7 to 3.2% by weight of bulgogi sauce, 1.5 to 2.5% The present invention relates to a method for producing a fish meal, comprising the steps of: preparing a fish meal containing 1% by weight of fish oil, 1.5 to 2.0% by weight of raw onion, 1.5 to 2.0% by weight of tissue soybean protein, 0.5 to 1.5% 1.0 to 1.2% by weight, and a method for producing the same. However, there is a problem in maximizing the flavor by mixing the seasoning at the same time with the meat.

It is an object of the present invention to solve the above problems and to provide a method of manufacturing a spice which is capable of producing the same seasoning and meat taste by adding meat alone, And to provide a method for manufacturing ribs sauce.

Another object of the present invention is to provide a method for preparing a sauce, which comprises neutralizing a hot, salty, sweet taste and making a liver sauce on liver onion, and mixing seasonings with irritating liver garlic, liver ginger and pepper to remove odor, The second spice process to mix the first spice and the second spice while adding the roasted peanut flour and the red pepper powder and the second spice process to make the taste uniform and deep and remove the smell when mixed with the meat And to provide a method of manufacturing ribs sauce that simultaneously provides a savory taste and a spicy taste that Koreans like.

Another object of the present invention is to provide a method for preparing a meat product, which comprises mixing the seasoning ingredients to be used with powder or liver material so that the particles of the seasoning ingredients are small so that they are well mixed with meat, And the like.

To this end, the present invention is characterized in that the main ingredient is salted bulgogi soy sauce, and the spicy liver onion and sweet sugar are mixed with each other, so that the sugar is melted and the soy sauce is neutralized and the neutralized soy sauce is mixed with the primary sauce A primary spice process;

In order to remove the smell of pork, liver garlic, liver ginger and pepper are added and mixed with seasonings, and seasonings are uniformly mixed with liver garlic, liver ginger and black pepper. Secondary seasoning process to remove odor and enhance flavor ;

The present invention provides a method of manufacturing a rib sauce sauce which sequentially performs a sauce seasoning process in which a primary sauce and a secondary sauce are mixed while adding a roasted peanut flour and a red pepper powder to complete a third sauce.

It is an object of the present invention to provide a method of manufacturing a rib sauce sauce which makes it possible to produce the same sauce and meat taste by adding meat alone so that even a beginner can uniformly taste the rib meat.

The present invention relates to a process for preparing a sauce comprising a first seasoning process for neutralizing hot spicy and salty sweet taste and making liver sauce a liver sauce, and mixing seasonings with irritating liver garlic, liver ginger and pepper to remove smell, The second seasoning process, the first seasoning and the second seasoning are mixed and the roasted peanut flour and the red pepper flour are added and mixed to perform the third seasoning process sequentially to remove the smell when mixing with meat, It provides a method of manufacturing ribs sauce that simultaneously provides a savory taste and a spicy taste that Koreans like.

In the present invention, since the spice uses the powder or the liver material as the ingredient, the particles are small so that they are well mixed with the meat, and the liver is uniformly kept in the meat, thereby providing a ribbed sauce having a constant taste in any region.

In the present invention, since the seasoning ingredients to be used are mixed using powdered or granular materials, the particles of the seasoned ingredients are mixed so that they are well mixed with the meat, and the liver is uniformly cooked so that the color of the mixed ribs is clear and fresh And a method of manufacturing a rib marinade.

1 is a process diagram of the present invention.

The present invention is based on the idea that the main ingredient of the present invention is salted bulgogi soy sauce, wherein the mixture of spicy liver onion and sweet sugar is mixed with sugar, and the soy sauce is neutralized and the neutralized soy sauce is mixed with the primary sauce until the liver is uniformly sliced on the liver onion Tea seasoning process;

In order to remove the smell of pork, liver garlic, liver ginger and pepper are added and mixed with seasonings, and seasonings are uniformly mixed with liver garlic, liver ginger and black pepper. Secondary seasoning process to remove odor and enhance flavor ;

The first spice and the second spice are mixed, and the third spice process is completed in order to complete the third spice by adding roasted peanut flour and red pepper powder.

The first seasoning process according to the present invention is carried out by adding 15 to 20% by weight of liver onion, 50 to 55% by weight of bulgogi soy sauce, and 20 to 22% by weight of sugar, . Mixing time may be different depending on temperature or environment.

In the secondary seasoning process according to the present invention, the secondary sauce is obtained by mixing 1 to 2% by weight of liver garlic, 0.5 to 2% by weight of liver ginger, and 0.05 to 0.10% by weight of pepper powder to 7 to 8% by weight of flavorings.

The onion used in the first seasoning process according to the present invention is balanced with nutrition when consumed together with meat, and the quercetin component of onion is antioxidant to capture active oxygen. Onion is also less calories and lower cholesterol concentration, which is good for diet. It also stimulates the digestion, which is the specific pungent taste of onion and stimulant odor is called allyl emulsification helps digestion of secretion and facilitates metabolism. Table 1 shows the nutrients of onions.

Niacin
0.20 mg salt
5.00 mg protein
0.90 g Carbohydrate
7.90 g Retinol
0.00 g Beta-carotene
0.00 g Vitamin A
0.00ug Vitamin B1
0.04 mg Vitamin B2
0.01 mg Vitamin B6
0.21 mg Vitamin C
8.00 mg Vitamin E
0.13 mg Dietary Fiber
1.50 g zinc
0.00 mg Folic acid
15.10 g sign
34.00 mg Lipid
0.20 g iron content
0.30 mg potassium
141.00 mg calcium
15.00 mg cholesterol
1.00 mg Ash
0.40 g

Nutrition Ingredients: Based on 100g [Naver Knowledge Encyclopedia] Onion (Chuckle TV)

Pectin in the onion breaks down cholesterol, so it acts like a sponge that keeps blood from absorbing too much nutrients and cleans up blood by removing harmful substances. Glutathione, which is contained in a lot of onions, prevents vision loss and improves liver function. Alicin, which gives a hot spicy sensation, acts to warm the body and increase the absorption of vitamin B1, which is good for restoring fatigue.

According to the present invention, in addition to the basic characteristics, the present invention can be used as a seasoning sauce, and liver onion is used to make the liver evenly balanced. When the liver onion is used, the seasoning works to give a uniform taste, Even if 15 to 20% by weight of the seasoning amount is added instead of the addition amount, the taste is harmonized. When added in an amount of less than 15% by weight, the onion flavor is less, and when cooked with the rib, the sweet taste is less. When the content is more than 20% by weight, the sweetness is relatively strong and the feeling of goodness is poor and it is uneconomical.

Garlic, which is a seasoning material used in the secondary seasoning process of the present invention, is a sulfur compound, which is a representative component of garlic, called allin. Alin has no scent, but when garlic tissue breaks down, Alin acts with an enzyme called Alinase, which is in the tissue, to become a self-defense substance, allicin. Alicin has a hot smell and a hot smell. The smell comes from the whole body as well as the mouth.

Alicin has a powerful antiseptic antibacterial action, killing food poisoning bacteria and killing Helicobacter pylori causing gastric ulcer. Alicin also helps digestion, increases immunity, and lowers cholesterol levels. When Alicin is combined with Vitamin B1, it is converted to Alitalia to help you recover from fatigue and improve your tincture. Time magazine says alicin is a stronger antibiotic than penicillin.

Garlic contains a variety of sulfur compounds in addition to allysine, and methylcysteine is known to inhibit liver and colon cancer. Sulfur compounds also have antioxidant action to remove active oxygen. In addition, garlic absorbs and stores selenium in the soil, and selenium is also known to prevent cancer.

Prof. Pratt's team succeeded in confirming that sulfenic acid, a secondary substance produced by allicin, was removing active oxygen. Among the antioxidants known so far, it has been proven that the rate of active oxygen removal of garlic-derived sulfamic acid is the fastest. "We are confident that the strong reactivity of sulfexan is related to the health effects of garlic," Prof. Pratt said.

In the present invention, liver garlic is used to maximize the effect of spices while maximizing the allysine component of garlic to remove odors. When the content is less than 1% by weight, the balance of flavor is broken and the aesthetic sensation is deteriorated. When the content is more than 2% by weight, the fragrance is turned to give a feeling of rejection to a young child.

In the present invention, ginger, which is a material used in the secondary seasoning process, contains about 0.25-3.0% of essential oil (essential oil) and its main components are zingiberol, xingiberene, phellandrene, camphene, citral, linalool, methylheptenone, In addition, gingerol, which is a pungent component (a new ingredient), and citric acid are contained. In addition, it contains dendritic substances and starch.

In the present invention, the ginger was directly discharged using the liver ginger to be mixed with the sauce. In the present invention, the added amount of liver ginger is preferably 0.5 to 1% by weight. If the content of the liver ginger is less than 0.5% by weight, the smell of the meat is poor due to the poor smell removal function.

When the fermented rice is fermented for about 2 months by adding soju and yeast to steamed glutinous rice, the fermented starch is saccharified by an enzyme of yeast, and when steamed and filtered, it becomes a liquid near to transparency. Glucose is used as a raw material containing anti-nitrogen substances such as sugars and amino acids and 13 to 14% alcohol. In addition to glucose, there are many saccharides such as isomaltose, fannose, and oligosaccharide, and it gives a mild and luxurious taste, and it shows light, color, and visibility. The alcohol is evaporated and only the saccharides and the anti-nitrogen components are used for seasoning. When the content is less than 7% by weight, it is preferable to add 7 to 8% by weight of the liquor according to the present invention. , Alcohol and saccharide components do not penetrate well between the pieces of black pepper and the powder components of the pepper, and the flavor is not harmonized. If it is more than 8% by weight, alcohol and saccharide components penetrate too much between the liver garlic, liver ginger, black pepper pieces and powder components, and the harmony of taste is rather difficult.

In the present invention, the peanut powder added in the third seasoning process is crushed in the peanut, and the peanut acts to improve the cholesterol. Since the peanut has a large amount of oleic acid and linoleic acid, which are unsaturated fatty acids in the peanut, it lowers cholesterol and prevents arteriosclerosis do. Vitamin E, a nutrient in Table 2 below, is also antioxidant to prevent aging.

Niacin 19.10 mg Sodium 3.00 mg 25.90 g protein Carbohydrate 17.30 g Retinol 0.00 Beta carotene .00 Vitamin A 0.00RE Vitamin B1 0.35mg 0.10mg of vitamin B2 0.26mg of vitamin B6 Vitamin C.00mg Vitamin E11.10mg 7.20g of dietary fiber Zinc 3.31 mg Folic acid 145.30 415.00 mg Lipid 48.80g 1.60 mg of iron Potassium 680.00 mg Calcium 56.00 mg Cholesterol 0.00mg Ash 2.50 g

Nutrition Ingredients: Based on 100g [Naver Knowledge Encyclopedia] Peanut (Chuckle TV)

The peanut powder and the red pepper powder to be added in the third seasoning process according to the present invention may be added in an amount of 1 to 2% by weight, though they are not added separately.

A primary spice process in which 51.0% by weight of bulgogi soy sauce, 17.3% by weight of spicy liver onion and 20.76% by weight of sugar are mixed together and the neutralized soy sauce is neutralized by mixing sugar and melted so that liver is uniformly mixed with liver onion;

A secondary seasoning process in which 1,298% by weight of liver garlic, 0.87% by weight of liver ginger, and 0.087% by weight of pepper are mixed in 7.785% by weight of liquorice and mixed in a secondary sauce; And

The first seasoning and the second seasoning are mixed, and the third seasoning is completed by adding the roasted peanut powder and the red pepper powder in an amount of 0.9 wt% to complete the third seasoning. The third spice and the meat were kneaded at a ratio of 3 to 7, and the meat was seasoned at -2 to 0 ° C for one day. Then, the ribs were dipped for 2 hours and 30 minutes.

Comparative Example 1

Onion 48.5 wt.%, Pear 6.5 wt.%, Garlic 3.7 wt.%, Pork 9.3 wt.%, Soy sauce 12.0 wt.%, White sugar 4.5 wt.%, Sesame oil 4.0 wt.%, Fried sesame seed 4.5 wt.%, And the mixture was added to 100 parts by weight of raw meat at a ratio of 16 parts by weight of safflower, and the mixture was aged at -2 to 0 占 폚 for one day to taste the meat. Then, the ribs were soaked for 2 hours and 30 minutes.

Bar Teaching 2

The present invention relates to a method for producing a rice cakes, comprising the steps of: preparing 56 to 61% by weight of meat, 3 to 4% by weight of meat roots, 2.7 to 3.2% by weight of roasted meat sauce, 2.7 to 3.2% Of bone marrow bacilli comprising from 1.5 to 2.0% by weight of tissue soybean protein, from 0.5 to 1.5% by weight of pearl bean, from 0.5 to 1.0% by weight of green beans, from 0.1 to 0.2% by weight of phosphate, from 0.01 to 0.08% by weight of purified salt, and from 1.0 to 1.2% The raw material was aged at -2 to 0 캜 for one day, and the meat was spiced to taste, and then the ribs were dipped for 2 hours and 30 minutes. Table 3 shows the results of sensory evaluation of the ribs according to Example 1, Comparative Example 1, and Comparative Example 2, in which 30 persons were sampled by age groups of 5 to 60 persons.

Remarks Color Aesthetic Color Example 1 Very good Very good Softness Comparative Example 1 usually good usually Comparative Example 2 usually usually Bumper

none

Claims (4)

Spicy liver Onion is mixed with marsh sugar. The first spice process is to mix the neutralized soy sauce with the liver until the liver is neutralized and the liver is neutralized.
In order to remove the smell of pork, liver garlic, liver ginger and pepper are added and mixed with seasonings, and seasonings are uniformly mixed with liver garlic, liver ginger and black pepper. Secondary seasoning process to remove odor and enhance flavor ;
A method of preparing a spice sauce, which is followed by a third spice seasoning process in which the first spice and the second sauce are mixed while adding the roasted peanut flour and the red pepper powder to complete the third sauce. The method according to claim 1, wherein the primary seasoning process comprises adding 17.3% by weight of liver onion, 51.0% by weight of bulgogi soy sauce, and 20.76% by weight of sugar in a sauce season. The method according to claim 1, wherein the secondary seasoning process comprises adding 1.298% by weight of liver garlic, 0.87% by weight of liver ginger, 0.087% by weight of pepper and 7.785% by weight of garlic sauce. The method according to claim 1, wherein the peanut powder and the red pepper powder are added in an amount of 0.9 wt% of the sauce.

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