KR20180131164A - Making method of sauce and method how to mature for galbijjim and squid - Google Patents

Abstract

The present invention relates to a method of preparing a sauce for producing cuttlefish braised short ribs. In particular, the method comprises the steps of: preparing a sauce composition comprising water, sugar, aged soy sauce, starch syrup, minced garlic, black pepper, MSG (Miwon), Pro jam, Cheongyang hot peppers, apple, pear, onions, and caramel; mixing the prepared sauce composition and placing the same in a heating vessel to heat the same for 1.5-2.5 hours; refilling the heated heating vessel with water and heating the same on high heat for 20-30 minutes to prepare a meat aging sauce; aging ribs immersed in the prepared meat aging sauce, for 48-70 hours; lightly roasting the ribs aged for 48-70 hours on direct fire by using any one of gas, coal briquette, firewood, charcoal, and rice straws; mixing a broth composition, placing the same in a heating vessel, and heating the same for 1.5-2.5 hours, the broth composition comprising water, sugar, aged soy sauce, starch syrup, minced garlic, black pepper, MSG (Miwon), caramel, onions, and pear; refilling the heated heating vessel with water up to an initial water level and heating the same on high heat for 20-30 minutes to prepare a meat broth; and placing gutted and washed whole cuttlefish and lightly-roasted ribs in a cooking pot, pouring the prepared broth therein, boiling the same, and placing thereon garnish including onions, Cheongyang hot peppers, rice cakes, and glass noodles.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a squid rib sauce,

The present invention relates to a sauce preparation method for producing squid ribs, more specifically, a sauce made of galvin and aged in a fermented sauce for 48-70 hours, aged for 1 to 4 hours, And spices and broth are mixed together and cooked to provide steamed squid calamari steaming. At the same time, the ribs are matured with sauce to remove the peculiar odor of pork, Capsaicin of spicy taste causes antioxidative action to eliminate active oxygen which is harmful oxygen in the body, and spicy ingredient stimulates taste to add a richness of pork ribs.

Conventionally, there have been developed sauces suitable for pork ribs, pork bulgogi, etc., in which the pork ribs or roasted meat are cooked in the sauce, or a method in which the pork ribs and pork are roasted with boiled spices to cook them.

Conventional such pork ribs are cooked in a fire or served with roasted pork or sauteed pork with sauce.

In other words, pork has various recipes, and has been served with a roast or soup with hotpot or bamboo.

There are dozens of cooking methods using pork, but the taste differs according to the sauce and the seasoning to be added and has a differentiation according to each establishment.

As for the prior art of this field, the sauces-sauce sauce source disclosed in the Published Unexamined Patent Publication No. 2000-0006604 (published on Feb. 07, 2000) relates to sauce sauce or pork sauce sauce sauce sauce, 20 kg of water, 2.85 kg of soy sauce , 3 kg of white sugar, 2 kg of starch syrup, 350 g of raw ginger, 90 g of onion ginger, 750 g of onion, 1 kg of green onion, 2.85 kg of pears, 300 g of red pepper seeds and 1 kg of cut apple for 40 minutes, then 600 g of potato starch and boiled for 7 minutes After cooling the boiled shiitake sauce, cool the sauce and boil 3.5kg, onion juice 2.5kg, ginger juice 80g, chopped garlic 350g, cola 350ℓ, nucleic acid seasoning (Miwon) 40g, red pepper seed oil 300ℓ, pepper 70g, caramel 200g, sesame oil 150ℓ, (Lotte Mirim) was placed in the above-prepared shrimp sauce.

In addition to the above prior art, a large number of beef and pork rib sauce sauces are being disclosed and implemented.

That is, in the above-mentioned prior art, pepper seed oil is added to add spicy taste, and sauces are softened by adding vegetable juice. However, since a lot of vegetables are added during the sauce preparation, water is produced and sweetness is generated, To solve this problem, pepper oil, which is spicy, is added to reduce the sweetness that is produced in vegetables and reduce the taste that is spicy by spicy taste.

As such, many sources have been developed as means for aging meat or as a means for spicing meat. In other words, meat sauce sauce to prevent catch and improve the flavor, on the other hand, to differentiate flavors such as pork ribs or small tobacco sauce to develop a sauce, and at the same time as a means to bring guests to come.

Therefore, the seasoning sauce in this field is developed to solve the problems of the prior art, but it is possible to provide seasoning sauce having different flavor and taste.

Korean Patent Laid-Open Publication No. 2000-0006604

The object of the present invention is to provide a squid bamboo bamboo steamed sauce method and soup stock which can be cooked by mixing squid, steamed broth, and removing the peculiar odor of pork after aging the pork rib with seasoning sauce .

In addition, by adding Cheongyang pepper to aged sauce, capsaicin eliminates active oxygen which is harmful oxygen in the body, thereby causing antioxidative action, and inflammation inhibitory action and spicy ingredient stimulate the taste of mouth, thereby adding the flavor of bovine or pork ribs, And a method for manufacturing a sauce.

In order to accomplish the above object, the present invention provides a method for aging squid ribs and a method for manufacturing a sauce.

<Method of ripening ribs>

Preparing a source composition consisting of water, sugar, soy sauce, starch syrup, liver garlic, pepper, MSG (microcrystalline), prosaccharide, Cheongyang red pepper, apple, pear, onion and caramel;

Mixing the prepared source composition into a heating container, and then heating the mixture for 1 hour 30 to 2 hours 30 minutes;

Adding water to the heating vessel of the primary heating source composition and heating the mixture for 20 minutes to 30 minutes under high heat to produce meat and rib-ripening sauce;

Aging the prepared meat and ribs with aged sauce for 48 hours to 70 hours;

<Grilled pork ribs grilled for the first time>

The ribs aged in the rib-ripening process are subjected to a pre-grounding process using flame, briquette, wood, charcoal, rice straw, and the like.

<How to make boiled marinated steamed water>

Preparing a meat and meat composition comprising water, sugar, soy sauce, starch syrup, liver garlic, pepper, MSG, caramel, onion and boat;

Mixing the prepared water composition into a heating container, and heating the mixture for 1 hour 30 hours for 2 hours and 30 minutes;

Adding water to the heating vessel of the primary heated seawater composition, adding the water to the heated vessel, and then heating the vessel for 20 minutes to 30 minutes with high heat to produce meat and broth;

After removing the viscera in the cooking pot, the washed noodles and the prepared ribs are put, and the above-prepared broth is put into the sauce, and then steamed onion, cheongyang red pepper, rice topped rice cakes, and so forth are boiled up.

In the present invention as described above, the ribs, squid, and spicy broth consisting of the seasoned flavor of ribs that have been immersed in the sauce with the sauce, The spicy broth can be matched to provide a spicy and chic flavor.

The present invention relates to a method for preparing squid bulgogi mushroom, which comprises preparing raw mature sauces and aging the ribs, preparing broth for preparing the ribs after first grilling the ribs, preparing the first grilled ribs, The soup is made with broccoli and boiled and boiled, and the soup is made with spicy, chalky, bamboo flavor and squid flavor at the same time. And at the same time provide savory flavor and savory flavor, and has the effect of eliminating the taste of the meat.

In particular, the present invention provides an antioxidant effect of capsaicin, which is a harmful oxygen in the body, by adding an aged sauce and a cheongyang pepper to the broth, thereby suppressing the inflammation and at the same time, the spicy ingredient stimulates the appetite, Have an effect on

1 shows a manufacturing process diagram of the present invention,
Fig. 2 shows the water replenishment water level for the secondary heating after the primary heating at the time of manufacturing the aged sauce or broth of the present invention.

Hereinafter, embodiments of the present invention will be described in detail.

In the method of the present invention, the meat of the pork rib is cut first. The ribs cut in the present invention are usually cut into pork rib sizes provided at the establishment.

The cut ribs are aged for 48 hours to 70 hours with a pre-prepared aging sauce, and then grind them with a flour.

Also, when preparing aged sauce, broth is prepared separately.

The above-mentioned unaltered ribs are prepared by cutting 3 ~ 6 pieces of the ribs and 2 ~ 3 ㎝ lengths and 5 ~ 7 pieces per person in a size of 3 ~ 6 pieces, and removing the viscera to prepare cut squid, onion, cheongyang red pepper, red pepper powder, And boiled soup prepared in the above-mentioned soup can be boiled to provide steamed squid bogalbi.

 This will be described in detail by the following process.

Step 1: Preparation of rib-ripening sauce

(2), (3), (3), (3), (3), Preparation of rib-ripening sauce was prepared by mixing 0.8-1 wt% of protein, 0.1-0.2 wt% of Cheongyang red pepper, 20-30 wt% of apple, 20 ~ 25 wt% of onion and 20 ~ 25 wt% of caramel and 0.3 ~ do.

Among the source compositions for aging the ribs, the prosum is composed of banana powder, apple powder, pineapple powder, and the like, and any kind of fruit powder can be used.

In this process, each composition for preparing the aging sauce is prepared by purchasing and distributing a commercially available product, and also by the conventional conventional method.

Step 2: Preparation of meat ripening sauce

Add the ribs-ripening sauce made by mixing the above water, sugar, soy sauce, starch syrup, liver garlic, pepper, MSG broth), prosciutto, chrysanthemum red pepper, apple, pear, onion and caramel into the heating vessel for 1 hour 30 to 2 hours 30 Heat for minutes.

At this time, the heat is heated by using a small fire of gas, a medium fire, and a heavy fire of high heat for 1 hour 30 to 2 hours and 30 minutes.

That is, the heating time may vary depending on the season. However, depending on the product of the heating furnace, there may be a case where only a small amount of light is complained and there is no heat. If it is hot, it will heat for 1 hour 30 in summer.

In the present invention, the term "small fire, medium fire, or high fire" means that the gas outlet through the gas can be adjusted in three stages through the opening and closing levers when the gas outlet is in the form of two lines or the small fire (♠) ♠ ♠ ♠ ♠ ♠ ♠ ♠ ♠ ♠ ♠, and ♠ ♠ ♠ ♠.

  When the aged sauce composition thus mixed is heated for 1 hour and 30 minutes for 2 hours and 30 minutes, the heating vessel is lowered to the lowered level due to being initially pumped at the level of the mixed mixture and partly evaporated.

Thus, after the first heating, the water in the first aged sauce mixture is placed in a heating vessel for the initial mixing amount, and the sauce is completed by secondary heating with high heat for 20 to 30 minutes.

Ribs-ripening source composition

Heating time About 100 parts by weight of water
8 to 12% by weight of sugar,
2 to 3% by weight of soy sauce,
15 to 20% by weight of starch syrup,
2 to 3% by weight of liver garlic,
0.5 to 0.9% by weight of pepper,
0.2 to 0.3% by weight of MSG (Miwon)
0.8 to 1% by weight of propyl,
0.1 to 0.2% by weight of Cheongyang red pepper,
20-30% by weight of apple,
15 to 20 wt%
20-25% by weight of onion,
Caramel 0.3-0.6 wt%




1 hour 30 to 2 hours 30 minutes
Primary heating

After the first heating,
Water is pumped out.

After the first heating, the water is supplemented and then the secondary heating for 20 to 30 minutes.

For the primary heating of the aged source mixture of the present invention, the ribs ripening source mixture was placed in a heating vessel as shown in Table 1 above, heated for 1 hour 30 to 2 hours and 30 minutes, then supplemented with water by the initial water mixing weight ratio Then, it is heated again for 20 to 30 minutes.

Specifically, as shown in FIG. 2, the raw materials of the ribs aged for the first time are mixed and put in a heating container.

At this time, the aged source liquid level before the first heating shown in FIG. 2 becomes (a). When the mixture is put in a heating vessel and heated for 1 hour 30 and 2 hours 30 minutes, a level b (b) is formed after the first heating shown in the right drawing of FIG.

When the primary heating is completed as described above, water is added to the heating container by the weight ratio of the water of the initial source mixture, and the water is supplemented by the water supplement line (c) during the secondary heating, followed by secondary heating for 20 to 30 minutes to produce a rib- do.

Third step: ribs ripening step

The prepared aged sauce is immersed in 36 kg of ribs and aged in a refrigerated room for 48 to 70 hours.

When ripening or meat is aged using the above-mentioned aged sauce, it can be aged in a room between 1 and 8 degrees without being put in a refrigerator in winter.

The aging process in this process may vary depending on the environmental conditions. It is preferable to aged in a refrigerator because it can be aged regardless of the season because it is always kept at a constant temperature when it is aged in an ordinary refrigerator room.

In addition, the fermentation process carried out in this process is not limited to pork ribs, but other portions other than ribs can be aged when meat is roasted or roasted.

The ribs aged in the rib-ripening process are subjected to gridding by using a fire, briquette fire, wood fire, charcoal fire, or rice straw fire.

This process is not completely learned, but it is cooked in half, and it is cooked by direct firing using briquettes, wood fire, charcoal fire, and rice straw.

Step 5: Mixing step

The composition of the present invention comprises 10 to 15 wt% of soy sauce, 10 to 20 wt% of starch syrup, 0.2 to 1 wt% of liver garlic, 0.03 to 0.3 wt% of pepper, 0.01 to 0.2 wt% of MSG, 0.08 to 0.5 wt% of caramel, To 30% by weight of onion, 20 to 30% by weight of onion, and 13 to 20% by weight of pear are mixed to prepare broth.

Sixth step: broth manufacturing step

In this step, broth is produced in the same manner as in the step of preparing the rib-ripening sauce.

That is, water is added in an amount of 10-15 wt%, 10-20 wt% of starch syrup, 0.2-1 wt% of liver garlic, 0.03-0.3 wt% of pepper, 0.01-0.2 wt% of MSG, 0.08-0.5 wt 20 to 30% by weight of apple, 20 to 30% by weight of onion, and 13 to 20% by weight of pear, and the mixture is heated in a heating container for 1 hour 30 to 2 hours 30 minutes.

At this time, the heat is heated by using a small fire of gas, a medium fire, and a heavy fire of high heat for 1 hour 30 to 2 hours and 30 minutes.

At this time, when the mixture is first heated for 1 hour 30 to 2 hours and 30 minutes, the mixture is boiled and some of the water evaporates to water vapor. The water level in the heating vessel is lower than the initial water level (a) After replenishing the water by replenishing the water, the water level (c) is supplemented to the first water level (a), and then the water is heated again for 20 to 30 minutes with high heat to complete the broth.

Seventh step: the step of ripening the broth

The broth mixed in the sixth step is first heated and then secondly heated to produce broth, which is aged in a refrigerator for 48 to 70 hours.

This process also ages the broth in an ordinary refrigerator room for aging, so that it can be used as broth.

As mentioned above, the raw squid that has been ripened with the raw sauce and garnished with sauce, onion, Cheongyang red pepper, rice cake, rice cake, and so on are poured into the pan and broth is boiled.

At this time, the bangbang mixed in the pot can be put into the first griddle or can be cut into a small size.

Also, the amount of the mixed squid and the bamboo bamboo, which is the first primitive, is different according to the number of people.

The present invention provides a broccoli soup with squid and spicy broth mixed with bamboo flavor consisting of seasoned flavor and fire flavor, so that squid flavor and fire aroma with hot spicy broth are mixed with each other to provide a spicy and crisp taste .

At this time, the squid bengalgibushi steamed can be used to adjust the amount of chungyang red pepper and red pepper powder which are used as a famous name in accordance with the taste and age of the customer.

In the present invention, the term "Chinese cabbage" refers to vegetables and squid roasted in a pan, and refers to vegetables, sauces, chopped onion, chopped red pepper, chili powder, rice cake, Depending on the taste of the guests and the age group, the quantity and type can be different.

Examples of preparation of rib-ripening sauce for cooking squid bamboo steamed steam of the present invention and examples of producing soup for steam-cooking are described as follows.

&Lt; Example 1 >

How to make rib-ripening sauce

1. Materials Preparation

* Pork ribs --------------------------- 36㎏

* Water --------------------------------- 9.760㎏

* Sugar ------------------------------- 1.120㎏

* Soy sauce ------------------------------- 380g

* Syrup ------------------------------- 1.800㎏

* Liver garlic ------------------------------ 380g

* Pepper -------------------------------- 80g

* MSG (Miwon) --------------------------- 20g

* PROJECT ------------------------------ 150g

* Cheongyang red pepper ----------------------------- 100g

* Apples --------------------------------- 2.500㎏

* Boat ----------------------------------- 1.600㎏

* Onion --------------------------------- 2㎏

* Caramel ------------------------------- 400g

As described above, the composition for calving the ribs was weighed and mixed.

2. Preparation of rib-ripening sauce

The metered and prepared source composition was placed in a heating vessel and firstly heated for 2 hours in an atmosphere of high heat.

At this time, the mixture was heated to a high temperature for 2 hours during the first heating, and then the contents of the fruits and the like were completely ripened. Then, the water was poured again as much as it was reduced by the first heating.

After the water was supplemented as described above, the mixture was heated again for 30 minutes for boiling, and then filtered through a squeezing net to remove only the liquid.

3. Aging ribs

The prepared ribs were placed in a container and the prepared aged sauce was filled up to the line in which the ribs were immersed and aged in the refrigerator for 48 hours.

4. Unglazed

The aged ribs were placed on a tray and stored until the source liquid did not fall off, and then the grilled briquettes were ungulked.

For reference, ribs referred to in the present invention refer to both ribs and meat without ribs.

&Lt; Example 2 >

How to make broth

1. Materials Preparation

* A large number of washed squid,

* Water --------------------------------- 12,200㎏

* Soy sauce ------------------------------- 1.380㎏

* Syrup ------------------------------- 1.800㎏

* Liver garlic ------------------------------ 380g

* Pepper -------------------------------- 50g

* MSG (Miwon) --------------------------- 15g

* Caramel ------------------------------ 100g

* Apples --------------------------------- 2.500㎏

* Onion --------------------------------- 2㎏

* Boat ----------------------------------- 1.600㎏

As described above, the composition of the broth for cooking steamed squid ribs is metered and prepared.

2. Manufacture of squid ribs

The weighed water composition prepared above was placed in a heating container and heated for 2 hours in an electric heater.

After heating for 2 hours in a heating vessel, the contents of the fruits and the like were completely ripened, and then the water was poured again as much as it was reduced by the first heating.

In this case, it is desirable to replenish the replenished water up to the level of the initial water, and if not diluted, the same amount as the amount of the originally mixed water may be replenished.

After the water was supplemented as described above, the mixture was heated again for 30 minutes for boiling, and then boiled after filtering for 30 minutes. Then, only the liquid was naturally cooled to produce broth.

As described above, the ribs aged in the aged sauce are flavored with the sauce spice flavored with the ribs, and taste the spicy ribs with the ungutly.

The raw ribs are put in the cooking pot together with the washed cut squid, and then the above prepared broth is poured, and then it is possible to boil the meat such as onion, green onion, red pepper powder, rice cake,

In the present invention, when preparing squid bulgogi steamed mushrooms, a primary ripening sauce is prepared, and the ribs are aged. Then, the ribs are firstly grounded, and the sauce spices penetrate to provide the seasoned ribs and fire ribs at the same time.

As described above, in order to prepare the ribs with the taste of the spicy ribs and the fire ribs, the prepared broth and the prepared roast ribs, the prepared cut squid, and the ginseng and soup are put into a pan and boiled, By having the bamboo flavor and squid flavor at the same time, it is possible to provide flavor different from that of the traditional omelet, which is mixed with squid and pork belly, and at the same time, it can provide a fire flavor and a crispy and spicy taste.

Particularly, the present invention has the advantage of adding antioxidative action of capsaicin to eliminate active oxygen which is noxious oxygen in the body by adding Cheongyang red pepper to the broth, and at the same time, the spicy ingredient stimulates appetite and adds a richness of ribs.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

(A) preparing a source composition consisting of water, sugar, soy sauce, starch syrup, liver garlic, pepper, MSG (glutinous rice), prosaccharide, Cheongyang red pepper, apple, pear, onion and caramel;

(B) mixing the prepared source composition into a heating container and heating for 1 hour 30 to 2 hours 30 minutes;

Adding the water to the heated vessel and heating the vessel with high heat for 20 minutes to 30 minutes to prepare a meat aged sauce;

Aging the prepared ribs immersed in the meat-aged sauce for 48 hours to 70 hours;

⒠ The ribs aged for 48 hours ~ 70 hours are fired at one time using a gas fire, briquette fire, wood fire, charcoal fire, and rice straw fire.

Mixing the seawater composition consisting of water, sugar, soy sauce, starch syrup, liver garlic, pepper, MSG, caramel, onion and boat into a heating vessel and heating for 1 hour 30 to 2 hours 30 minutes;

(B) adding water to the heated vessel heated to the first level and then heating the vessel to high temperature for 20 minutes to 30 minutes to prepare meat and broth;

내장 Removing the built-in pot from the cooking pot, washing and washing the raw ribs, pouring the prepared broth, and then boiling the broth onion, Cheongyang red pepper, rice cake, rice cake and so on.

Fig. 2 shows a water replenishment water level for the second heating after the first heating at the time of manufacturing the sauce or broth of the present invention as described above.

As described above, the present invention relates to a method for preparing a fermented sauce, which comprises agarizing the sauce, aging the fermented sauce for aging for 48 to 70 hours for the first time, and then adding the squid, And at the same time the ribs are matured as a source to remove the peculiar smell of pork, and the peculiar taste due to the fire flavor and the pungent flavor of capsaicin in the sauce, , And the spicy ingredient stimulates the taste to add the richness of the pork ribs.

a: Aging source water level before primary heating
b: After the first heating,
c: Water supplement line

Claims (5)

Preparing a source composition consisting of water, sugar, soy sauce, starch syrup, liver garlic, pepper, MSG (microcrystalline), prosaccharide, Cheongyang red pepper, apple, pear, onion and caramel;
Mixing the prepared source composition into a heating container and heating for 1 hour 30 to 2 hours 30 minutes;
Adding water to the heated vessel and heating the vessel with high heat for 20 minutes to 30 minutes to prepare a meat aged sauce;
Aging the prepared meat immersed in the meat-aged sauce for 48 hours to 70 hours;
The ribs aged for 48 hours to 70 hours are fired at one time using a gas fire, briquette fire, wood fire, charcoal fire or rice straw fire to prepare ribs;
Mixing the water composition of water, sugar, soy sauce, starch syrup, liver garlic, pepper, MSG (glutinous rice), caramel, onion and pear into a heating container and heating for 1 hour 30 to 2 hours 30 minutes;
Adding water to the heated vessel heated to the first level and then heating the vessel to high temperature for 20 minutes to 30 minutes to prepare meat and broth;
The method of manufacturing a squid bamboo steamed steaming process characterized in that it is prepared by removing the viscera in a cooking pot and pouring the washed whitening and boiled ribs, pouring the prepared broth, and boiling the boiled rice such as onion, red pepper, The method according to claim 1,
The rib-ripening source may be,
(2), (3), (3), (3), (3), By weight of carrageen, 0.8 to 1% by weight of protein, 0.1 to 0.2% by weight of cheongyang red pepper, 20 to 30% by weight of apple, 20 to 25% by weight of onion and 20 to 25% Preparing;
Add the ribs-ripening sauce made by mixing the above water, sugar, soy sauce, starch syrup, liver garlic, pepper, MSG broth), prosciutto, chrysanthemum red pepper, apple, pear, onion and caramel into the heating vessel for 1 hour 30 to 2 hours 30 A first heating step for a minute;
After the first heating, the water is supplemented to the level of the water at which the initial water is poured, and then the mixture is heated with high heat for 20 to 30 minutes to produce a sauce. The method according to claim 1,
Squid bogalbasi steamed broth,
The composition of the present invention comprises 10 to 15 wt% of soy sauce, 10 to 20 wt% of starch syrup, 0.2 to 1 wt% of liver garlic, 0.03 to 0.3 wt% of pepper, 0.01 to 0.2 wt% of MSG, 0.08 to 0.5 wt% of caramel, 30 to 30% by weight of onion, 20 to 30% by weight of onion, and 13 to 20% by weight of pear to prepare a seawater composition;
Adding the mixed ready-to-water composition to a heating vessel and then heating the mixture for 1 hour 30 to 2 hours 30 minutes;
Wherein the water is supplemented to the first heated position of the broth by the first heating and then the second heating is performed for 20 to 30 minutes to produce broth. The rib-
(2), (3), (3), (3), (3), , An apple of 20 to 30 wt%, an apple of 20 to 25 wt%, and a caramel of 0.3 to 0.6 wt%. Rib-ripening source composition. Squid bogalbasi steamed broth,
The composition of the present invention comprises 10 to 15 wt% of soy sauce, 10 to 20 wt% of starch syrup, 0.2 to 1 wt% of liver garlic, 0.03 to 0.3 wt% of pepper, 0.01 to 0.2 wt% of MSG, 0.08 to 0.5 wt% of caramel, To 30% by weight of onion, 20 to 30% by weight of onion, and 13 to 20% by weight of pear.

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