KR20230011056A - A process for the preparation of white galbi sauce and white galbi sauce prepared therefrom - Google Patents

Abstract

The present invention relates to white rib sauce and a method for producing the same. The method comprises: a step (S1) of preparing vegetable broth by grinding 3 pears, 1 radish, 3 onions, 300 g of minced garlic, 100 g of minced ginger, and 4 apples in a blender with water and boiling for 5 minutes; a step (S2) of adding 1 ladle of white sugar and 200 g of flavored salt to 4 ladles of water based on 1800 cc ladle and boiling to dissolve; a step (S3) of adding and mixing, in the vegetable broth prepared in the step (S1), water in which the white sugar and flavored salt obtained in the step (S2) are dissolved, 1 ladle of dark soy sauce based on 1800 cc ladle, 1 ladle of cooking wine, 110 g of capsaicin, 360 ml of soju, and 15 g of pepper; a step (S4) of finely grinding 2 kg of Cheongyang red pepper and 50 g of Vietnamese pepper in the blender; and a step (S5) of mixing the ground Cheongyang red pepper and Vietnamese pepper in the step (S4) with a mixture prepared in the step (S3). The white rib sauce produced according to the present invention makes the meat tender without using an artificial meat tenderizer, lowers cholesterol levels, has an excellent effect on fat decomposition, reduces a greasy taste of meat fat, and provides a natural umami taste. In addition, a flavor of charcoal-grilled ribs can be provided at home without the need for a separate charcoal grill tool by performing a process of infusing a smoke flavor with a smoking gun when seasoning white meat.

Description

Manufacturing method of white rib sauce and white rib sauce prepared thereby {A process for the preparation of white galbi sauce and white galbi sauce prepared therefrom}

The present invention relates to a method for manufacturing baek rib sauce and a baek rib sauce prepared according to the method, and more specifically, to a bag capable of imparting a natural umami taste while controlling the greasy taste of meat, making the meat tender, and reducing cholesterol level. It relates to a method for producing rib sauce and a white rib sauce prepared according to the method.

Recently, as society develops and human lifespan becomes longer, enjoying various cultural lives after work is approaching as a common daily life. Among them, a representative example is food culture, such as eating out for friendship and smooth exchange with family or people around.

In particular, meat dishes such as pork belly and pork back ribs, which are economical and can be easily eaten nearby, have the advantage of being able to cook at home, and have been established as a friendly food culture for a long time.

Among them, baekgalbi is one of Korea's typical traditional foods, and it has recently become a representative item to showcase the taste of Korea to foreigners from all over the world. there is.

On the other hand, when cooking meat dishes such as baekgalbi, seasonings are pre-measured in raw meat to infiltrate the meat quality in order to further improve the taste and soften the meat quality so that the meat can be eaten more deliciously. Methods such as penetrating into or applying to the surface of meat were used.

In addition, in pursuit of a more diverse taste, various seasonings are being actively developed, ranging from chemical seasonings such as Miwon and Dasida and caramel coloring to seasonings using some natural ingredients together.

The method of cooking white ribs with seasoning sauce has been traditionally inherited. The cooking method of grilled white ribs is to mix minced garlic, sugar, and salt in proportion to raw white ribs, sprinkle them, coat them with corn oil and sesame oil, and then bake them. It is used as a method of grilling in a seasoned form by immersing the method and sobaek ribs in soy sauce, salt, or a sauce made by mixing various fruits, vegetables, and sugar-containing ingredients. In this case, the soy sauce seasoning has the characteristics of reducing the odor of the meat, softening the meat quality, and feeling the unique taste and flavor of the soy sauce seasoning.

Looking at the technology related to this white rib seasoning, Korean Patent Registration No. 1341071 is a method of manufacturing aged soybean paste seasoning and a method of manufacturing miso seasoned white ribs using this aged soybean paste seasoning, which is a seasoning using soybean paste instead of soy sauce. It was possible to provide flavorful seasoned white ribs. In addition, Korean Patent Registration No. 1435159 is a method of manufacturing a sauce using blueberries, which provides various textures and new flavors of white ribs as a new ingredient by preparing a seasoning sauce using a blueberry extract, and Korean Registered Patent No. 10- No. 0990014 pursued health by manufacturing seasoned pork ribs using bamboo leaves and provided ribs with a new flavor, and Korean Patent No. 1661722 attempted to provide soft ribs by adding oriental medicine.

However, until now, a white rib sauce that can soften the meat of white ribs and give a natural taste rather than the artificial taste of seasoning has not been developed.

Therefore, the inventors of the present invention continue to research to develop a sauce for white ribs that can make the meat of white ribs more tender without using artificial meat tenderizers, lower cholesterol levels, and have a natural taste rather than the artificial taste of seasonings. During the process, the white rib sauce, made by mixing dark soy sauce, seasoned salt, white sugar, capsaicin, soju, sweet pepper, and Vietnamese pepper in a specific ratio, controls the greasy taste of the meat, makes the meat tender, and lowers cholesterol levels while providing a natural umami taste. In addition, the present invention was completed by discovering the fact that you can feel the scent of smoke or charcoal-grilled ribs at home.

Therefore, the technical problem to be solved by the present invention is to control the greasy taste of meat, make the meat soft, reduce cholesterol levels, impart natural umami, and feel the aroma of charcoal even when cooking in a frying pan at home. It is to provide a manufacturing method of.

Another technical problem to be solved by the present invention is to control the greasy taste of meat prepared according to the above manufacturing method, to make the meat soft, to lower cholesterol levels, to impart natural umami taste, and to create a charcoal flavor even when cooking in a frying pan at home. It is to provide a sauce of baek ribs that can be felt.

Another technical problem to be solved by the present invention is to make the meat soft while controlling the greasy taste of the meat, to give a natural umami taste while lowering cholesterol levels, and to feel the aroma of charcoal fire even when cooking in a frying pan at home. It is to provide a method of seasoning white ribs using the white ribs sauce.

In order to solve the above technical problem, the present invention provides a method for producing baekgalbi sauce, characterized in that it comprises the following steps:

(S1) preparing vegetable broth by grinding 3 pears, 1 radish, 3 onions, 300 g of minced garlic, 100 g of minced ginger and 4 apples in a blender while adding water to them and boiling them for 5 minutes;

(S2) adding 1 scoop of white sugar and 200g of salt to 4 scoops of water based on a 1800cc ladle and boiling and dissolving;

(S3) Water obtained by dissolving the white sugar and seasoning salt obtained in step (S2) in the vegetable broth prepared in step (S1), 1 ladle of dark soy sauce, 1 ladle of flavor, 110 g of capsaicin, 360 ml of soju and 15 g of black pepper based on a 1800 cc ladle adding and mixing;

(S4) finely grinding 2 kg of Cheongyang pepper and 50 g of Vietnamese pepper with a blender; and

(S5) Mixing the Cheongyang pepper and Vietnamese pepper in step (S4) with the mixture prepared in step (S3) to prepare baekgalbi sauce.

In order to solve the above other technical problem, the present invention provides a baekgalbi sauce prepared according to the above manufacturing method.

In order to solve the above-described another technical problem, in the present invention, the white ribs are marinated using the baek rib sauce, covered with a wrap, pierced, put 10 g of apple tree chips in a smoking gun, lit, and smoked twice. Next, we provide a method of seasoning baek ribs, characterized in that the lid of the container is closed and marinated.

As such, the white rib sauce prepared according to the present invention makes the meat more tender without using artificial meat tenderizers, lowers cholesterol levels, has an excellent effect on lipolysis, and has a greasy taste of meat fat. While reducing the natural umami taste can be imparted. In addition, there is an advantage in that you can feel the flavor of charcoal-grilled ribs at home without a separate charcoal fire tool by performing the process of burning the smoke flavor with a smoking gun when seasoning white meat.

Hereinafter, the present invention will be described in more detail.

The present invention provides a method for producing baek rib sauce, characterized in that it comprises the following steps:

(S1) preparing vegetable broth by grinding 3 pears, 1 radish, 3 onions, 300 g of minced garlic, 100 g of minced ginger and 4 apples in a blender while adding water to them and boiling them for 5 minutes;

(S2) adding 1 scoop of white sugar and 200g of salt to 4 scoops of water based on a 1800cc ladle and boiling and dissolving;

(S3) Water obtained by dissolving the white sugar and seasoning salt obtained in step (S2) in the vegetable broth prepared in step (S1), 1 ladle of dark soy sauce, 1 ladle of flavor, 110 g of capsaicin, 360 ml of soju and 15 g of black pepper based on a 1800 cc ladle adding and mixing;

(S4) finely grinding 2 kg of Cheongyang pepper and 50 g of Vietnamese pepper with a blender; and

(S5) Mixing the Cheongyang pepper and Vietnamese pepper in step (S4) with the mixture prepared in step (S3) to prepare baekgalbi sauce.

In oriental medicine books such as Donguibogam and Herbal Medicine, it is said that the pear protects the lungs and suppresses cough to be effective for colds and bronchial diseases. Depending on your preference, you can grind bellflower root, ginger, or ginseng together to drink pear juice.

The use of the radish is very diverse, such as kimchi ㅇ kkakdugi ㅇ dried radish ㅇ pickled radish. In particular, since the content of vitamin C is 20-25 mg, it has played an important role as a source of vitamins in winter. In addition, radish contains about 94% moisture, 1.1% protein, 0.1% fat, 4.2% carbohydrates, and 0.7% fiber.

The onion is a plant belonging to the genus Allium and Allium of the Amaryllidaceae family. Nutrients are 90.4% water, 1% protein, 0.1% fat, 7.6% carbohydrates, and 7 mg of vitamin C, 15 mg of calcium, and 30 mg of phosphorus are contained in 100 g of onion. Onions have a strong pungent odor and spicy taste, which eliminates the smell of meat or fish.

The garlic acts to inhibit cholesterol synthesis by blocking the activity of enzymes that make fat in the liver. It also has the effect of excreting cholesterol that has entered the body through other foods. Therefore, eating garlic can reduce blood cholesterol and triglyceride levels, which can help treat vascular diseases such as hyperlipidemia, arteriosclerosis, and high blood pressure. The most notable efficacy of garlic is its anti-cancer activity.

The ginger can not only catch the fishy taste, but also mask the unpleasant taste of meat and improve the umami taste. At this time, the ginger can be prepared by washing it several times with water to remove the soil, peeling it, and slicing it into pieces.

The apple is rich in carbohydrates, vitamin C, and inorganic salts, and has relatively little protein and fat compared to other fruits.

The dark soy sauce is used to adjust the liver, and when used in less than the amount, the taste of the rib seasoning sauce may be boring, and when used in an amount exceeding the amount, the amount of salt intake increases and there may be discomfort in intake due to the salty taste .

The sugar is a natural sweetener made by putting raw sugar obtained from sugar cane or sugar beet into a refinery, and has sucrose (sucrose) as a main component. Sugar is an informal term for substances such as sucrose (sugar, sucrose), lactose (milk sugar), and fructose (fructose) that are edible crystals and give off a sweet taste. Excessive intake causes weight gain, high blood pressure, and diabetes.

The Cheongyang pepper is one of the hottest pepper varieties among peppers cultivated in Korea.

The pepper is for removing the peculiar smell of meat.

The mihyang is a natural cooking taste wine made by dissolving sugar and alcohol generated in the process of aging by putting yeast in nonglutinous rice, and unlike general seasonings, it contains 14% naturally fermented alcohol. It not only improves the natural texture of ingredients, but also removes the smell of meat and fish to add flavor to dishes.

In addition, green onions, starch, tofu, sesame seeds, vinegar, oysters, lotus root, and other sauces may be additionally added to the white rib sauce of the present invention, and there is no particular limitation thereto.

The manufacturing method of the white rib sauce of the present invention can be performed using a cooking utensil (1800cc ladle) and a smoking gun.

The present invention provides a baekgalbi sauce prepared according to the above manufacturing method.

The pork rib sauce of the present invention can be used for both pork or beef, and the pork is any one selected from ribs, pork belly, neck and foreleg, and the beef is tenderloin, sirloin, neck, forelimb, and rib. , Rump meat, red head meat, triangle meat, upjin meat, skirt meat, apron meat, and fan cover meat, but is not limited thereto.

On the other hand, in the present invention, the white ribs are marinated using the white rib sauce, covered with a wrap, pierced a hole, put 10 g of apple tree chips in a smoking gun, lit, smoked twice, and then closed the lid of the container and marinated. It provides a method of seasoning baek ribs.

As such, the white rib sauce prepared according to the present invention makes the meat more tender without using artificial meat tenderizers, lowers cholesterol levels, has an excellent effect on lipolysis, and has a greasy taste of meat fat. While reducing the natural umami taste can be imparted. In addition, there is an advantage in that you can feel the flavor of charcoal-grilled ribs at home without a separate charcoal fire tool by performing the process of burning the smoke flavor with a smoking gun when seasoning white meat.

Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example 1> Preparation of Baekgalbi Sauce

Vegetable broth was prepared by grinding 3 pears, 1 radish, 3 onions, 300 g of minced garlic, 100 g of minced ginger, and 4 apples in a blender while adding water and boiling for 5 minutes.

Using an 1800cc ladle, add 1 ladle of white sugar and 200g of salt to 4 ladle of water, boil and dissolve, add to the vegetable stock prepared above, 1 ladle of thick soy sauce, 1 ladle of flavor, 110g of capsaicin, 1 bottle of soju (360ml) and 15g of pepper added and mixed.

2 kg of Cheongyang pepper and 50 g of Vietnamese pepper were finely ground in a blender and added to the mixture to prepare a sauce for baek ribs.

<Comparative Examples 1 to 3>

Baekgalbi sauce was prepared in the same manner as in Example 1 with the composition ratio shown in Table 1 below.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 4 Comparative Example 6 water 4 ladles 4 ladles 4 ladles 4 ladles 4 ladles 4 ladles 4 ladles Masan Mongol Dark Soy Sauce 1 ladle 1 ladle 1 ladle anti-national 1 ladle 1 ladle anti-national Ottogi Mihyang 1 ladle 1 ladle 1 ladle 1 ladle 1 ladle 1 ladle 1 ladle white sugar 1 ladle 1 ladle 1 ladle 1 ladle 1 ladle 1 ladle 1 ladle salt to taste 200g 100 grams 200g 200g 200g 200g 200g salt - 100 grams - 100 grams - - 100 grams Lee Park Kim Capsaicin 110g 110g 110g 110g 110g 110g 50g Cheongyang Pepper 2kg 2kg 2kg 2kg 2kg 2kg 2kg vietnamese pepper 50g 50g - 50g 50g 50g 100 grams Soju (Chamisul 360ml) 1 bottle 1 bottle 1 bottle half bottle 1 bottle 1 bottle 1 bottle pepper 15g 15g 15g 15g 15g 15g 15g ship Three Three 2 Three Three Three 4 pieces radish One One One One One One One onion Three Three Three Three 2 4 pieces Three chopped garlic 300g 300g 300g 300g 200g 100 grams 300g minced ginger 100 grams 100 grams 100 grams 100 grams 200g 300g 100 grams Apple 4 pieces 4 pieces 4 pieces 4 pieces 4 pieces 4 pieces Three

<Test Example 1> Measurement of meat tenderization effect

In order to measure the tenderizing effect of the white rib sauce of the present invention, 100 g of Hanwoo beef rump (M. Semimembranosus) was used after removing fat and dryness (7 × 4 × 3 cm).

The baekgalbi sauces of Example 1 and Comparative Examples 1 to 6 were immersed in the prepared beef rump of Korean beef for 1 hour, and then stabbed each side to a depth of 1.5 cm three times using a fork to obtain penetration rate of the baekgalbi sauce was evaluated. As Comparative Example 7, a commercially available rib sauce was used.

The penetration rate (%) of the beef rump of the Korean beef that was not immersed in the white rib sauce was calculated by setting the penetration rate of the beef rump (control) as 0%.

control group Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Penetration rate (%) 0 52 21 31 23 20 27 28 32

As shown in Table 2, it was found that the beef rump of Korean beef immersed in the baekgalbi sauce of Example 1 exhibited a penetration rate of 52%. On the other hand, the baekgalbi sauces of Comparative Examples 1 to 7 showed a remarkably low penetration rate.

Through these experiments, it was confirmed that the white rib sauce according to the present invention has an excellent meat softening effect.

<Test Example 2> Evaluation of reduction in body weight and blood cholesterol

Using ICR mice as experimental animals, breeding and comparison were performed while feeding the feed to which the bacon rib sauce of Example 1 and Comparative Examples 1 to 6 was added.

In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (CheilJedang), and the fat source was corn oil (subject). proceeded. The feed added with Baekgalbi sauce used in this experiment was fed orally by 1 ml at a certain time every day, and drinking water was freely consumed. The test animal breeding environment was kept at a constant temperature (20 ± 2 ° C), constant humidity (50 ± 5%), and kept at constant conditions with a 12-hour photoperiod, while breeding two animals separately in a polycarbonate cage. In animals, cholesterol circulates along the bloodstream and is synthesized in several organs, and high cholesterol levels in the bloodstream are the main cause of arteriosclerosis. Therefore, analysis items are (1) weight change and dietary intake, (2) blood cholesterol and triglyceride proceeded to do.

After breeding, experimental animals were fasted for 12 hours, anesthetized by inhalation of ether, blood was collected from the inferior vena cava, treated with heparin, and plasma was separated by centrifugation (15 mins, 3,000 RPM) to measure lipid content. did

The intestines (liver, epididymis, kidney) of each experimental animal were removed immediately after blood collection, rinsed several times with a PBS (Phosphate Buffered saline) solution, and then surface moisture was removed for comparative quantification. Plasma triglyceride was measured for absorbance at 550 nm using the assay (Asan kit) for triglyceride measurement using the enzymatic method of McGowan et al. (1983), and plasma total cholesterol was measured using the enzymatic method of Allain et al. The total cholesterol measurement solution (Asan kit) was used for color development, and the absorbance was measured at 500 nm, and the result was compared and quantified with the cholesterol standard curve. ml, Chloroform: Extracted under a 2:1 solution of methyl alcohol, and triglyceride and cholesterol were quantified in the same way as in plasma. Each item was statistically processed and averaged. As Comparative Example 7, a commercially available rib sauce was used.

(1) Weight change

Changes in body weight and food intake of the experimental animals are shown in Tables 3 and 4, respectively.

Referring to Table 3 below, in the case of experimental animals fed orally with a diet containing the baekrib sauce prepared in Example 1, the body weight was similar or decreased compared to before the experiment, whereas the baekrib sauce of Comparative Examples 1 to 7 was included. In the case of the experimental animals and normal groups that were orally fed the diet, it can be confirmed that the body weight increased compared to before the experiment.

Referring to Table 4 below, it was confirmed that the food intake of the experimental animals orally fed the diet containing the baekrib sauce of Example 1 and Comparative Examples 1 to 7 and the normal group were similar.

Before experiment (g) After experiment (g) Example 1 27.51 25.02 Comparative Example 1 27.75 27.88 Comparative Example 2 27.53 27.86 Comparative Example 3 27.44 27.95 Comparative Example 4 27.56 27.83 Comparative Example 5 27.56 27.85 Comparative Example 6 27.54 27.56 Comparative Example 7 27.52 27.58

Dietary intake (g) Example 1 4.0 Comparative Example 1 4.1 Comparative Example 2 4.0 Comparative Example 3 4.0 Comparative Example 4 4.0 Comparative Example 5 4.0 Comparative Example 6 4.0 Comparative Example 7 4.0

Through this, even though the food intake of all the experimental animals was similar, the weight of the experimental animals that consumed the diet containing the baek rib sauce of Example 1 did not increase at all, and the weight was similar to before the experiment or decreased compared to before the experiment, resulting in an anti-obesity bag It was confirmed that it can be used as a rib sauce.

(2) Blood cholesterol and triglyceride

Plasma triglyceride, plasma cholesterol, epididymal triglyceride, kidney tissue neutral lipid, and cholesterol in liver tissue of experimental animals are shown in Tables 5 and 6 below. As Comparative Example 7, a commercially available rib sauce was used.

Referring to Table 5 below, the test control group that consumed the diet containing the pork rib sauce of Example 1 had a significantly reduced plasma triglyceride compared to before the experiment, while eating the diet containing the pork rib sauce of Comparative Examples 1 to 6 One test control group showed no significant change.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 121 111 Comparative Example 1 120 130 Comparative Example 2 121 134 Comparative Example 3 121 138 Comparative Example 4 121 132 Comparative Example 5 121 134 Comparative Example 6 121 135 Comparative Example 7 121 137

Referring to Table 6 below, the test control group that consumed the diet containing the Baekrib sauce of Example 1 had a significant decrease in plasma cholesterol compared to before the experiment, whereas the diets containing the Baekrib sauce of Comparative Examples 1 to 7 showed significant It can be seen that no change has occurred.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 156 120 Comparative Example 1 157 151 Comparative Example 2 156 153 Comparative Example 3 156 156 Comparative Example 4 156 156 Comparative Example 5 157 157 Comparative Example 6 156 157 Comparative Example 7 155 158

Through the above results, it was confirmed that the diet containing the baekgalbi sauce of Example 1 according to the present invention was characterized by improving fat and cholesterol by confirming the decrease in the amount of neutral lipids.

<Test Example 3> Sensory evaluation

Sensory evaluation was performed as follows to investigate the degree of preference for the baekgalbi sauce prepared in Example 1.

After marinating the white ribs using the white rib sauce prepared in Example 1, cover the container, pierce a little hole, divide the smoking gun with 10 g of apple tree chips in two, smoke a total of 20 g, close the lid of the container, and marinate to finish After cooking, the sensory test for meat texture, natural umami, charcoal flavor, greasy taste, meat fishy smell, color, chewiness, swallowability and overall preference was repeated three times for 20 sensory test agents, and Table 7 and got the same result. Other beverages and teas were excluded because they could affect the evaluation. As Comparative Example 7, a commercially available rib sauce was used.

As a test method, a 5-point comparison scale method was used, 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike. The arithmetic average value was calculated.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 texture of meat 5.0 2.6 2.1 3.2 2.7 3.2 3.1 2.7 natural savory taste 4.8 3.7 2.8 3.5 3.8 2.9 3.4 3.1 Charcoal incense 4.9 3.1 2.1 3.5 3.4 2.8 3.1 2.9 greasy taste 4.8 3.8 2.5 3.5 3.7 3.6 3.2 3.1 fishy meat 4.8 3.8 4.5 3.4 4.1 3.6 4.1 3.7 color 4.7 4.3 4.3 4.3 3.5 3.6 3.7 3.1 chewiness 5.0 2.3 3.9 3.8 3.5 3.9 3.8 3.4 swallowability 5.0 2.5 3.5 3.7 3.6 3.7 3.6 3.2 overall sign 4.9 3.3 3.6 3.7 3.6 3.8 3.7 3.6

As shown in Table 7, the pork ribs cooked using the pork rib sauce prepared in Example 1 were compared to the pork ribs cooked using the pork rib sauce in Comparative Examples 1 to 7. Flavor, fishy smell of meat, color, chewiness, and swallowability were all significantly improved, and greasy taste was significantly reduced, resulting in a very high overall preference at 4.9.

Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (3)

Method for producing baek rib sauce, characterized in that it comprises the following steps:
(S1) Preparing vegetable broth by grinding 3 pears, 1 radish, 3 onions, 300 g of minced garlic, 100 g of minced ginger, and 4 apples in a blender while adding water to them and boiling them for 5 minutes;
(S2) Boiling and dissolving 1 ladle of white sugar and 200 g of salt in 4 ladle of water based on a 1800cc ladle;
(S3) Water obtained by dissolving the white sugar and salt obtained in step (S2) in the vegetable broth prepared in step (S1), 1 ladle of dark soy sauce, 1 ladle of flavor, 110 g of capsaicin, 360 ml of soju and 15 g of black pepper based on a 1800 cc ladle adding and mixing;
(S4) finely grinding 2 kg of Cheongyang pepper and 50 g of Vietnamese pepper with a blender; and
(S5) Mixing the Cheongyang pepper and Vietnamese pepper in step (S4) with the mixture prepared in step (S3) to prepare baekgalbi sauce. According to claim 1,
Baekgalbi sauce prepared according to the above manufacturing method. Using the white rib sauce according to claim 2, marinate the white ribs, cover the wrap, make a hole, put 10 g of apple tree chips in a smoking gun, light it, perform the smoking process twice, then close the container lid and marinate. How to season baek ribs.