KR20240128238A - Method of manufacturing and processing chicken sauce added to meat - Google Patents
Method of manufacturing and processing chicken sauce added to meat Download PDFInfo
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- KR20240128238A KR20240128238A KR1020230021190A KR20230021190A KR20240128238A KR 20240128238 A KR20240128238 A KR 20240128238A KR 1020230021190 A KR1020230021190 A KR 1020230021190A KR 20230021190 A KR20230021190 A KR 20230021190A KR 20240128238 A KR20240128238 A KR 20240128238A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 55
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 235000013372 meat Nutrition 0.000 title description 6
- 235000021168 barbecue Nutrition 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000013311 vegetables Nutrition 0.000 claims abstract description 13
- 235000015113 tomato pastes and purées Nutrition 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 5
- 235000008960 ketchup Nutrition 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 238000010411 cooking Methods 0.000 claims description 16
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 claims description 3
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 claims description 3
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000017663 capsaicin Nutrition 0.000 claims description 3
- 229960002504 capsaicin Drugs 0.000 claims description 3
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000019997 soju Nutrition 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 16
- 235000019640 taste Nutrition 0.000 abstract description 10
- 238000009835 boiling Methods 0.000 abstract description 7
- 235000014121 butter Nutrition 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 abstract description 2
- 241000722363 Piper Species 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
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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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 치킨에 사용되는 바비큐 소스 제조 및 가공 방법에 관한 것으로 상세히는 토마토 페이스트를 기름에 볶은 다음 양파를 포함하는 야채를 볶은 것과 치킨 스톡을 곱게 간 것을 토마토케첩과 우스터소스 등의 다양한 소스 재료들과 함께 넣어 끓이거나, 버터와 밀가루를 기름에 볶은 것을 추가로 넣어 끓인 후 소금과 후추로 양념 간을 함으로써 치킨의 메뉴와 치킨의 맛에 따라서 양념을 할 수도 있고 혹은 찍어서 섭취가 가능할 수 있는 치킨 소스의 제조 및 가공 방법에 관한 것이다.The present invention relates to a method for manufacturing and processing a barbecue sauce used for chicken, and more particularly, to a method for manufacturing and processing a chicken sauce which can be seasoned or can be consumed as a dip, depending on the chicken menu and taste, by frying tomato paste in oil, adding fried vegetables including onions and finely chopped chicken stock, boiling the resulting mixture together with various sauce ingredients such as tomato ketchup and Worcestershire sauce, or additionally adding butter and flour fried in oil, boiling the mixture, and then seasoning with salt and pepper.
Description
본 발명은 치킨에 사용되는 바비큐 소스 제조 및 가공 방법에 관한 것으로 상세히는 토마토 페이스트를 기름에 볶은 다음 양파를 포함하는 야채를 볶은 것과 치킨 스톡을 곱게 간 것을 토마토케첩과 우스터소스 등의 다양한 소스 재료들과 함께 넣어 끓이거나, 버터와 밀가루를 기름에 볶은 것을 추가로 넣어 끓인 후 소금과 후추로 양념 간을 함으로써 치킨의 메뉴와 치킨의 맛에 따라서 양념을 할 수도 있고 혹은 찍어서 섭취가 가능할 수 있는 치킨 소스의 제조 및 가공 방법에 관한 것이다.The present invention relates to a method for manufacturing and processing a barbecue sauce used for chicken, and more specifically, to a method for manufacturing and processing a chicken sauce which can be seasoned or can be consumed as a dip, depending on the chicken menu and taste, by frying tomato paste in oil, adding fried vegetables including onions and finely chopped chicken stock, boiling the resulting mixture together with various sauce ingredients such as tomato ketchup and Worcestershire sauce, or additionally adding butter and flour fried in oil, boiling the mixture, and then seasoning with salt and pepper.
본 발명의 배경 기술은 다양한 바비큐 소스가 출시되고 사용되고 있지만 보통 이들의 바비큐 소스 제조 방법은 다양한 소스 재료들을 함께 넣고 가열하고 끓이는 여러 단계를 거쳐 이루어지며 다른 소스와 차별화시키기 위해 독특한 첨가물의 첨가나 특유의 가열 및 숙성 과정을 거치면서 다른 맛을 내게 된다. 이와 같이 바비큐 소스의 맛은 혼합되는 소스 재료들의 종류나 소스의 조리과정에서 거의 결정되므로 상기 소스 재료의 종류나 조리과정은 바비큐 소스의 맛을 결정함에 있어서 중요한 요소이다. 따라서 상기 바비큐 소스들은 특정한 소스 재료들만 사용하고 있으므로 예컨대 매운맛과 같이 하나의 특정한 맛으로 정해진 상태로만 바비큐 소스로 사용되고 있어 그 맛 이외에 다른 맛의 바비큐 소스를 제조하고 변경할 수 없다는 문제가 있다.Background of the present invention Various barbecue sauces have been released and used, but usually, the manufacturing method of these barbecue sauces is carried out through several steps of putting together various sauce ingredients, heating, and boiling them, and in order to differentiate them from other sauces, unique additives are added or a unique heating and maturing process is performed to produce a different taste. In this way, the taste of the barbecue sauce is almost determined by the type of the mixed sauce ingredients or the cooking process of the sauce, so the type of the sauce ingredients or the cooking process are important factors in determining the taste of the barbecue sauce. Therefore, the barbecue sauces use only specific sauce ingredients, so they are used as barbecue sauces only in a state where one specific taste, such as spicy taste, is determined, and there is a problem that barbecue sauces with tastes other than that taste cannot be manufactured or changed.
본 발명은 상기한 바와 같은 제반 문제점을 개선하기 위해 안출된 것으로 일반적인 바비큐 소스를 제조하기 위해 사용되는 기본적인 소스 재료에 서로 다른 종류의 육류 음식에 적용할 수 있도록 다양한 소스 재료들을 선택적으로 추가하거나 조리 과정의 일부를 변경하여 여러 가지의 바비큐 소스를 제조함으로써 각 바비큐 소스의 재료 구성이나 조리과정에 약간 차이가 두어 서로 조금씩 다른 몇 가지의 육류 음식에 각각 최적화하여 사용할 수 있도록 바비큐소스 제조 및 가공 방법을 제공하는 것에 있다.The present invention has been made to improve the above-mentioned problems, and provides a method for manufacturing and processing a barbecue sauce by selectively adding various sauce ingredients to the basic sauce ingredients used for manufacturing a general barbecue sauce or changing part of the cooking process so that the barbecue sauce can be applied to different types of meat dishes, thereby allowing each barbecue sauce to have slightly different ingredient compositions or cooking processes so that it can be optimized for use with slightly different types of meat dishes.
상기한 바와 같은 목적을 달성하기 위한 제조 및 가공 방법은 칠리 치킨 소스로 사용되는 바비큐 소스의 제조 방법에 있어서 기름을 두른 조리 용기를 일정 온도의 고온으로 가열하는 단계; 가열된 상기 조리 용기에 양파와 마늘찹 및 생강찹을 포함하는 야채를 넣고 갈색 색감이 날 때까지 볶은 다음 치킨 스톡과 함께 믹서기에 넣고 곱게 가는 단계; 고온으로 볶아진 토마토 페이스트가 담긴 조리 용기에 곱게 갈린 상기 야채와 치킨 스톡 및, 토마토케첩, 우스터 소스, 소주, 파인애플링 찹, 이온 물엿, 파프리카 씨즈닝, 캡사이신, 케이엔페퍼 등의 소스 재료를 함께 넣고 일정 시간 동안 끓여 기본 소스를 완성하는 단계; 및 상기 기본 소스에 소금과 후추를 넣고 양념 간을 하여 마무리하는 단계;로 이루어지는 것을 특징으로 한다.The manufacturing and processing method for achieving the above-mentioned purpose is characterized by comprising the steps of: heating an oiled cooking vessel to a high temperature of a predetermined temperature in the manufacturing method of a barbecue sauce used as a chili chicken sauce; adding vegetables including onions, garlic cloves, and ginger cloves to the heated cooking vessel and stir-frying them until they turn brown, then putting them in a blender together with chicken stock and grinding them finely; adding the finely ground vegetables and chicken stock, and sauce ingredients such as tomato ketchup, Worcestershire sauce, soju, pineapple ring cloves, ionic syrup, paprika seasoning, capsaicin, and cayenne pepper to a cooking vessel containing tomato paste stir-fried at a high temperature and boiling them for a predetermined period of time to complete the basic sauce; and adding salt and pepper to the basic sauce and seasoning them to finish.
본 발명의 치킨에 사용되는 바비큐 소스 제조 및 가공 방법에 의하면 일부 소스 재료의 변경이나 약간의 조리과정의 변경으로도 서로 조금씩 다른 육류 음식에도 최적화된 독특하고 맛있는 맛의 소스를 각각 사용할 수 있는 효과가 있으며 이에 따라 본 발명의 바비큐 소스를 적용한 육류 음식인 칠리 치킨이나 폭립 등 맛이 더욱 향상되는 효과가 있다.According to the method for manufacturing and processing barbecue sauce used for chicken of the present invention, it is possible to use a sauce with a unique and delicious taste optimized for slightly different meat foods by changing some of the sauce ingredients or slightly changing the cooking process, and accordingly, the taste of meat foods such as chili chicken or pork ribs applied with the barbecue sauce of the present invention is further improved.
또한 소스마다 그에 맞는 소스 재료의 일부만 기본 소스 재료에 추가하고 조리 방법도 약간만 변경하면 되므로, 서로 조금씩 다른 육류 음식에 적용하는 다양한 바비큐 소스의 제조가 용이하고 간편해진다는 효과가 있다.Additionally, since only some of the sauce ingredients that are suitable for each sauce are added to the basic sauce ingredients and the cooking method is also slightly changed, it has the effect of making it easy and simple to make a variety of barbecue sauces that can be applied to slightly different meat dishes.
도1은 본 발명에 따른 제조 및 가공 방법 과정의 순서도이다.Figure 1 is a flow chart of the manufacturing and processing method process according to the present invention.
본 발명의 일 실시예에 따른 치킨에 사용하는 바비큐 소스의 제조 및 가공 방법을 다음과 같이 단계별로 이루어진다.A method for manufacturing and processing a barbecue sauce for use in chicken according to one embodiment of the present invention is carried out step by step as follows.
즉 도1에 도시한 제조 방법을 보면 먼저 가마솥과 같은 조리 용기에 기름을 부어 두른 다음에 180도의 일정 온도로 고온에서 가열한다.That is, looking at the manufacturing method illustrated in Figure 1, first, oil is poured into a cooking vessel such as a cauldron and then heated at a high temperature of 180 degrees.
다음에 가열된 가마솥에 양파와 마늘찹 및 생강찹을 포함하는 야채를 넣고 갈색이 날 때까지 볶는다. 그리고 가마솥에서 함께 볶아진 상기 야채를 치킨 스톡과 함께 믹서기에 넣고 곱게 갈아 죽 상태로 만든다.Next, add vegetables including onions, garlic cloves, and ginger cloves to the heated cauldron and stir-fry until brown. Then, add the vegetables stir-fried together in the cauldron to a blender along with the chicken stock and grind them finely into a porridge-like consistency.
다음에 기름을 부어 두른 조리 용기에 토마토 페이스트를 넣고 180도의 일정 온도로 고온에서 가열하면서 볶는 것을 별도로 준비하며 고온으로 볶아진 토마토 페이스트가 담긴 조리 용기에 죽 상태로 곱게 갈린 상기 야채와 치킨 스톡을 넣되 여러 가지 소스재료인 일정 양의 토마토케첩, 우스터 소스, 소주, 파인애플링 찹, 이온 물엿, 파프리카 씨즈닝, 캡사이신, 케이엔 페퍼 등의 소스 재료를 함께 넣고 60분의 일정 시간 동안 끓여 기본 소스를 완성 시킨다. 다음에 일정 시간 동안 야채와 치킨 스톡 및 소스 재료들을 함께 끓여 만들어진 기본 소스에 소금과 후추를 넣고 양념 간을 하여 본 발명의 바비큐 소스의 제조를 마무리한다.Next, put tomato paste in an oiled cooking container and prepare separately for frying at a high temperature of 180 degrees, and add the vegetables and chicken stock that have been finely ground into a porridge state to the cooking container containing the tomato paste that has been fried at a high temperature, and add various sauce ingredients such as a certain amount of tomato ketchup, Worcestershire sauce, soju, pineapple ring chop, ionic syrup, paprika seasoning, capsaicin, cayenne pepper, etc. and boil for a certain period of time 60 minutes to complete the basic sauce. Next, add salt and pepper to the basic sauce made by boiling the vegetables, chicken stock, and sauce ingredients together for a certain period of time and season it to complete the manufacture of the barbecue sauce of the present invention.
1: 야채 등 볶음
2: 볶은 야채를 치킨스톡과 함께 분쇄
3: 토마토 페이스트를 볶음
4: 볶은 토마토 페이스와 분쇄된 야채 등 및 다양한 소스재료들을 함께 끓임
5: 함께 끓인 바비큐 소스를 소금과 후추로 양념 간을 함1: Stir-fried vegetables etc.
2: Grind the stir-fried vegetables with the chicken stock.
3: Stir in tomato paste
4: Boil together the roasted tomato paste, crushed vegetables, and various sauce ingredients.
5: Season the barbecue sauce that was boiled together with salt and pepper.
Claims (1)
기름을 두른 조리 용기를 일정 온도의 고온으로 가열하는 단계;
가열된 상기 조리 용기에 양파와 마늘찹 및 생강찹을 포함하는 야채를 넣고 갈색이 날 때까지 볶은 다음 치킨 스톡과 함께 믹서기에 넣고 곱게 가는 단계;
기름을 두른 조리 용기에 토마토 페이스트를 넣고 일정 온도의 고온으로 가열하면서 볶는 별도의 단계;
고온으로 볶아진 토마토 페이스트가 담긴 조리 용기에 곱게 갈린 상기 야채와 치킨 스톡 및 토마토케첩과 우스터 소스, 소주, 파인애플링 찹, 이온 물엿, 파프리카 씨즈닝, 캡사이신, 케이엔 페퍼의 소스 재료를 함께 넣고 일정 시간 동안 끓여 기본 소스를 완성하는 단계;
상기 기본 소스에 소금과 후추를 넣고 양념 간을 하여 마무리하는 단계; 로 이루어지는 것을 특징으로 하는 치킨에 사용되는 바비큐 소스 제조 및 가공 방법.A method for manufacturing and processing barbecue sauce used for chicken,
A step of heating an oiled cooking vessel to a high temperature of a certain level;
Step 1: Add vegetables including onions, garlic cloves and ginger cloves to the heated cooking vessel and stir-fry until brown, then add to a blender with chicken stock and blend until fine;
A separate step of frying the tomato paste in an oiled cooking vessel over high heat at a constant temperature;
Step 1: Add the finely chopped vegetables and chicken stock, tomato ketchup, Worcestershire sauce, soju, pineapple ring chops, ionic corn syrup, paprika seasoning, capsaicin, and cayenne pepper to a cooking vessel containing tomato paste stir-fried at high temperature, and boil for a certain amount of time to complete the basic sauce;
A method for manufacturing and processing barbecue sauce used for chicken, characterized by comprising the steps of adding salt and pepper to the above basic source and seasoning it to finish;
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