KR20200114670A - 즉석 조리용 소불고기 및 그 제조방법 - Google Patents
즉석 조리용 소불고기 및 그 제조방법 Download PDFInfo
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
본 발명에 따른 즉석 조리용 소불고기의 제조방법은, 제 1부재료를 열수 추출하여 제 1육수를 제조하는 제 1단계, 제 2부재료를 갈아서 혼합하여 제 1양념을 제조하는 제 2단계, 제 1육수와 제1양념 및 제 2양념을 혼합하여 제 2육수를 제조하는 제 3단계, 소고기(우둔살,앞다리살,목심)를 가공하여 소고기 가공육을 만드는 제 4단계, 소고기 가공육과 제 2육수를 혼합하여 포장하는 제 5단계 포함하는 것을 특징으로 한다.
Description
Claims (8)
- 즉석 조리용 소불고기의 제조방법에 있어서,
야채망에 제 1부재료를 넣고 물에 넣고 90~110℃에서 40분간 가열하여 제 1육수를 제조하는 제 1단계,
제 2부재료를 갈아서 혼합하여 제 1양념을 제조하는 제 2단계,
제 1육수와 제 1양념 및 제 2양념을 혼합하여 제 2육수를 제조하는 제 3단계,
소고기를 가공하여 소고기 가공육을 만드는 제 4단계,
소고기 가공육과 제 2육수를 혼합하여 포장하는 제 5단계로 구성된 것을 특징으로 하는,
즉석 조리용 소불고기의 제조방법. - 제 1항에 있어서,
제 1단계의 제 1부재료는 물26ℓ에 대하여, 간장3.5kg, 흑설탕1kg, 양파1.2g, 배600g, 파400g, 마늘600g, 생강20g, 건 고추10g, 땅콩30g, 월계수 잎1g, 계피1g, 백출1g, 당귀1g, 감초1g, 대추2g, 소주350g, 미원1g인 것이 특징인,
즉석 조리용 소불고기의 제조방법. - 제 1항에 있어서,
제 2단계의 제 2부재료는 양파 100중량부에 대하여 모과 49~51 중량부, 배 49~51 중량부, 마늘 41~43 중량부, 파인애플 32~34 중량부인 것이 특징인,
즉석 조리용 소불고기의 제조방법. - 제 1항에 있어서,
제 3단계의 제 2양념은 황설탕 100 중량부에 대하여 들깨 29~31 중량부, 참기름 39~41 중량부, 소주 34~36 중량부, 청주 29~31 중량부, 콜라 39~41 중량부, 사이다 39~41 중량부인 것이 특징인,
즉석 조리용 소불고기의 제조방법. - 제 1항에 있어서,
제 4단계의 소고기는 소의 우둔살, 앞다리살, 목심 부위인 것이 특징인,
즉석 조리용 소불고기의 제조방법. - 제 1항에 있어서,
제 4단계의 소고기는 소의 안심, 등심 부위인 것이 특징인,
즉석 조리용 소불고기의 제조방법. - 제 1항에 있어서,
제 4단계의 소고기 가공육은 가로70mm, 세로40mm, 두께3mm크기인 것이 특징인,
즉석 조리용 소불고기의 제조방법. - 제1항 내지 제7항 중 어느 한 항의 방법에 의해 제조되며,
소고기 가공육의 함량이 80%인 것을 특징으로 하는,
즉석 조리용 소불고기.
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KR102346190B1 (ko) * | 2021-09-16 | 2022-01-03 | 주식회사 밀박사람들 | 소불고기 소스 및 이를 이용한 양념된 소불고기 |
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