KR20190070109A - Picante (spicy) beef roasted and its manufacturing method - Google Patents
Picante (spicy) beef roasted and its manufacturing method Download PDFInfo
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- KR20190070109A KR20190070109A KR1020170170618A KR20170170618A KR20190070109A KR 20190070109 A KR20190070109 A KR 20190070109A KR 1020170170618 A KR1020170170618 A KR 1020170170618A KR 20170170618 A KR20170170618 A KR 20170170618A KR 20190070109 A KR20190070109 A KR 20190070109A
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- 235000015278 beef Nutrition 0.000 title abstract description 9
- 238000004519 manufacturing process Methods 0.000 title 1
- 241000234282 Allium Species 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 4
- 235000019693 cherries Nutrition 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 235000009434 Actinidia chinensis Nutrition 0.000 claims abstract 2
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract 2
- 235000013372 meat Nutrition 0.000 claims description 13
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 5
- 240000007926 Ocimum gratissimum Species 0.000 claims description 5
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 2
- 235000013628 Lantana involucrata Nutrition 0.000 claims description 2
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims description 2
- 240000007673 Origanum vulgare Species 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 3
- 244000020518 Carthamus tinctorius Species 0.000 description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 2
- 229920000057 Mannan Polymers 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000068645 Carya illinoensis Species 0.000 description 1
- 235000009025 Carya illinoensis Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 244000223047 Osmorhiza occidentalis Species 0.000 description 1
- 235000013834 Osmorhiza occidentalis Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/16—Taste affecting agent
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
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Abstract
Description
본 발명은 피칸테(매운) 고기볶음에 관한 것으로서, 더욱 상세하게는 돼지고기나 소고기를 매콤하게 볶아내어 어디에나 어울릴수 있는 요리에 관한 것이다. The present invention relates to a pecan (spicy) meat stir fry, and more particularly to a dish that can be roasted pork or beef in a spicy manner.
일반적으로 돼지고기나 소고기는 대표적인 서민음식으로 각 부위에 따라 다양한 요리로 즐길 수 있다. 예를 들어 삼겹살, 목살등과 같은 부위는 구위로, 등뼈는 찜이나 탕으로, 다리는 족발 요리로, 갈비는 갈비찜 등과 같이 다양한 조리법으로 즐길 수 있다. 이중 돼지고기와 소고기의 살이 많은 특정부위 어느곳이든 고기를 갈아 민찌형태에서 볶아내어 어느 요리에도 어울리며 맛이 상당히 좋기 때문에, 특히 사람들이 선호하는 민찌형태의 고기이다. Generally, pork and beef are typical common food, and you can enjoy various dishes depending on each part. For example, you can enjoy a variety of recipes such as bamboo shoots, necklaces, etc., the backbones are steamed or boiled, the legs are used for footbaths, and the ribs are for ribs. It is a minced meat type that people especially prefer because it fries in a minchid form and it is suitable for any dish and taste is very good in any part of the pork and beef.
본 발명은 상기와 같이 매콤하게 볶아내어 시간이 지나도 변하지 않는 고기형태를 나타낼수 있다.The present invention can produce a meat shape that does not change over time after roasting as described above.
상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 고기볶음은, 분말화된 설탕, 소금, 마늘, 후추, 양파, 생강으로 이루어진 베이스조성물에, 분말화된 허브조성물, 체리, 및 키위를 포함하는 것을 특징으로 한다.In order to achieve the above object, the meat roasting according to the present invention is a roasting method in which a base composition composed of powdered sugar, salt, garlic, pepper, onion and ginger contains a powdered herb composition, a cherry, .
본 발명에 있어서, 상기 베이스조성물은, 설탕 100 중량부를 기준으로, 소금 60 ~ 80 중량부와, 마늘 6 ~ 10 중량부와, 후추 6.8 ~ 8 중량부와, 양파 4 ~ 8 중량부와, 생강 5~ 6 중량부, 바람직하게는 5.6 중량부를 포함한다.In the present invention, the base composition comprises 60 to 80 parts by weight of salt, 6 to 10 parts by weight of garlic, 6.8 to 8 parts by weight of pepper, 4 to 8 parts by weight of onion, 5 to 6 parts by weight, preferably 5.6 parts by weight.
본 발명에 있어서. 상기 허브조성물은, 큐민(Cumin), 로즈마리(Rosemary), 오래가노(oregano), 바질(Basil)로 이루어진다.In the present invention, The herbal composition comprises Cumin, Rosemary, oregano, and Basil.
본 발명에 있어서, 분말화된 칼라만시를 더 포함하되, 상기 칼라만시는 베이스조성물 100 중량부를 기준으로 0.5 ~ 1.5 중량부이다. In the present invention, it further comprises a powdered colorimacy, wherein the colorimacy is 0.5 to 1.5 parts by weight based on 100 parts by weight of the base composition.
본 발명에 있어서, 분말화된 만난(mannan)을 더 포함하되, 상기 만난은, 상기 베이스조성물 100 중량부를 기준으로 1 내지 3 중량부이다. In the present invention, it further comprises powdered mannan, wherein the mannan is 1 to 3 parts by weight based on 100 parts by weight of the base composition.
본 발명에 의하면, 볶음 형태로 이루어지기 때문에 장기 보관은 물론 보관 부피를 줄일 수 있고, 또한 볶음 요리를 하기 위한 소스를 대량으로 용이하게 만들 수 있다. 이에 따라 식당등 민찌고기를 대량으로 소비하는 장소나, 캠핑장등 빠르게 볶음고기 요리를 하여야 하는 장소에서 유용하게 사용할 수 있다. According to the present invention, since it is made in a roasted form, the storage volume as well as the long-term storage can be reduced, and a sauce for roasting can be easily made in a large amount. As a result, it can be usefully used in a place where a large amount of a meal such as a restaurant is consumed, a camping place, and a place where a quick stir-fry is to be cooked.
또한 큐민, 로즈마리, 오래가노, 바질로 이루어진 허브조성물에 의하여 볶아 내는 고기에서 누린내를 비롯한 나쁜 냄새를 효과적으로 제거할 수 있고, 조리되는 볶은고기에서 진한 매콤한 향 및 끌리는 맛을 발생시킬 수 있다. In addition, it is possible to effectively remove the bad smell including the nutrients in the roasted meat by the herbal composition consisting of the rosemary, rosemary, safflower and basil, and to produce a rich and spicy flavor in the roasted meat to be cooked.
또한 함께 볶아지는 재료에 의하여, 고기를 재우고 오랜시간이 경과하더라도 육질이 부드러운 상태를 지나 육질이 삭는 것을 방지할 수 있다. Also, with the ingredients roasted together, it is possible to prevent the meat from breaking down even after a long time has elapsed after putting the meat in a soft state.
그리고 허브조성물, 체리, 칼라만시의 복합적인 효능에 의하여, 쉽게 부패하지 않게 되어, 소스화된 상태에서 장기 보관이 가능하다. And by the combined effect of herbal composition, cherry, and colamanche, it is not easily decayed, and long-term storage is possible in a sour state.
도 1은 본 발명에 따른 소고기 볶음을 이용한 스파게티 요리의 도면.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view of a spaghetti dish using beef roast according to the present invention. FIG.
이하 본 발명에 따른 본 발명에 따른 매콤하게 볶아낸 소고기 볶음을 이용하여 만들어낸 스파케티 요리의 도면을 참조하여 상세히 설명한다. Hereinafter, the spaghetti dish prepared using the spicy roasted beef according to the present invention will be described in detail with reference to the drawings.
도 1은 본 발명에 따른 매콤하게 볶아낸 소고기 볶음을 이용하여 만들어낸 스파케티 요리를 도시한 도면이다. FIG. 1 is a view showing a spaghetti dish made using spicy roasted beef roast according to the present invention.
바질은 달콤한 아니스의 향이나 시트러스향이 나며, 약간 매운 맛이 나는 허브이다. Basil is a sweet anise flavor or citrus flavor, a spicy flavorful herb.
상기 허브조성물은, 큐민, 로즈마리, 오래가노 및 바질 고유의 향과 맛이 어우러지면서 고기 어느부위든 누린내를 비롯한 나쁜 냄새를 효과적으로 제거하고, 조리되는 볶은고기에서 진한 매콤한 향 및 끌리는 맛을 발생시키는 것이다. The herb composition effectively combats flavor and taste inherent to cumin, rosemary, safflower and basil to effectively remove bad smell including any nutrients in any part of the meat, and to produce a deep spicy flavor and attractive taste in cooked roast meat .
이러한 허브조성물은, 베이스조성물 100 중량부를 기준으로 10 ~ 20 중량부, 바람직하게는 15 중량부인 조성비를 가진다. 허브조성물의 조성비가 10 중량부 이하일 경우 돼지 특유의 누린내 및 나쁜 냄새가 날 수 있고, 30 중량부 이상일 경우 고기 고유의 맛을 저해한다. Such a herb composition has a composition ratio of 10 to 20 parts by weight, preferably 15 parts by weight, based on 100 parts by weight of the base composition. When the composition ratio of the herb composition is 10 parts by weight or less, it may cause odor and bad odor peculiar to the pig, and when it is 30 parts by weight or more, it hinders the inherent taste of the meat.
본 발명은 도면에 도시된 일 실시예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 이해할 것이다. While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.
Claims (3)
설탕 100 중량부를 기준으로, 소금 60 ~ 80 중량부와, 마늘 6 ~ 10 중량부와, 후추 6.8 ~ 8 중량부와, 양파 4 ~ 8 중량부와, 생강 5~ 6 중량부, 바람직하게는 5.6 중량부를 포함하는 것을 특징으로 하는 고기볶음.3. The composition of claim 1,
60 to 80 parts by weight of salt, 6 to 10 parts by weight of garlic, 6.8 to 8 parts by weight of pepper, 4 to 8 parts by weight of onion, 5 to 6 parts by weight of ginger, preferably 5.6 parts by weight of ginger, By weight of the meat roast.
큐민(Cumin), 로즈마리(Rosemary), 오래가노(oregano), 바질(Basil)로 이루어지는 것을 특징으로 하는 고기볶음.The method of claim 1,
Roasted meat characterized by consisting of cumin, rosemary, oregano, and basil.
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| KR20220124096A (en) | 2021-03-02 | 2022-09-13 | 신에쓰 가가꾸 고교 가부시끼가이샤 | Silicone polyurethane, stretchable film, and method for forming the stretchable film |
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| KR20220124096A (en) | 2021-03-02 | 2022-09-13 | 신에쓰 가가꾸 고교 가부시끼가이샤 | Silicone polyurethane, stretchable film, and method for forming the stretchable film |
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