KR850001512B1 - Preparation for instant china food sauce - Google Patents
Preparation for instant china food sauce Download PDFInfo
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- KR850001512B1 KR850001512B1 KR1019830004394A KR830004394A KR850001512B1 KR 850001512 B1 KR850001512 B1 KR 850001512B1 KR 1019830004394 A KR1019830004394 A KR 1019830004394A KR 830004394 A KR830004394 A KR 830004394A KR 850001512 B1 KR850001512 B1 KR 850001512B1
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- South Korea
- Prior art keywords
- chinese
- oil
- red
- miso
- producing
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 6
- 238000002360 preparation method Methods 0.000 title claims 2
- 235000013305 food Nutrition 0.000 title 1
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 235000015197 apple juice Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 235000015170 shellfish Nutrition 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 244000294411 Mirabilis expansa Species 0.000 claims description 8
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 8
- 235000013536 miso Nutrition 0.000 claims description 8
- 239000002562 thickening agent Substances 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 7
- 239000001728 capsicum frutescens Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- LRFVTYWOQMYALW-UHFFFAOYSA-N 9H-xanthine Chemical compound O=C1NC(=O)NC2=C1NC=N2 LRFVTYWOQMYALW-UHFFFAOYSA-N 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 229940075420 xanthine Drugs 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
- 235000019750 Crude protein Nutrition 0.000 claims description 2
- 235000019784 crude fat Nutrition 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 150000008163 sugars Chemical class 0.000 claims description 2
- 241000237502 Ostreidae Species 0.000 claims 1
- 241001247145 Sebastes goodei Species 0.000 claims 1
- 235000013334 alcoholic beverage Nutrition 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 235000020636 oyster Nutrition 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 11
- 244000203593 Piper nigrum Species 0.000 abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 6
- 235000002566 Capsicum Nutrition 0.000 abstract description 5
- 239000006002 Pepper Substances 0.000 abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 4
- 235000010469 Glycine max Nutrition 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 239000010692 aromatic oil Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000011803 sesame oil Nutrition 0.000 description 3
- 239000008159 sesame oil Substances 0.000 description 3
- 229930010555 Inosine Natural products 0.000 description 2
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229930195712 glutamate Natural products 0.000 description 2
- 229960003786 inosine Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000019992 sake Nutrition 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000675108 Citrus tangerina Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000010633 broth Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000004922 lacquer Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Classifications
-
- 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
- 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 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
-
- 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
Abstract
Description
본 발명은 과즙, 패류육, 중국된장, 육엑기스, 향미유, 향신료, 조리료, 당류, 증점제등을 적절한 비율로 혼합 조리하고 포장 살균처리하여된 점성, 향, 색맛등이 우수한 중화풍 즉석소-스의 제조방법에 관한 것이다.The present invention is a Chinese-style hot instant cow excellent in viscosity, flavor, color taste, etc., which is mixed and cooked in an appropriate ratio of fruit juice, shellfish meat, Chinese miso, meat extract, flavor oil, spices, cooking ingredients, sugars, thickeners, etc. The present invention relates to a method for producing ses.
종래 중화요리의 조리법을 보면 각종 재료와 각종 다양한 조리료를 구비한 후 각 재료 별로 별도로 해당 조미료나 부재료를 첨가하여 볶거나 튀기거나 침지하는 등 상당히 복잡하고 번거로운 과정을 거쳤다. 또 부재료나 조미료가 각각 요리과정중 고온을 거칠때는 향기의 휘발분산등으로 인한 손실뿐만 아니라 성분간의 불균형, 부조화가 초래되는 제문제점을 피할 수가 없었다.Conventional Chinese recipes have a fairly complex and cumbersome process, with various ingredients and various cooking ingredients, followed by the addition of seasonings or subsidiary ingredients separately for each ingredient. In addition, when the subsidiary materials and seasonings were subjected to high temperatures during the cooking process, problems caused by the imbalance and disharmony between the components as well as the loss due to the volatilization and dispersion of the fragrance could not be avoided.
따라서 본 발명자등은 이러한 번거로움과 향기의 손실, 맛향의 부조화등을 최대한 줄이기 위해 여러가지 연구 노력을 거듭한 결과 맛, 향이 뛰어난 즉석 중화풍 즉석 소-스의 제조방법을 완성하였다.Accordingly, the present inventors have made various research efforts to minimize such troublesomeness, loss of fragrance, mismatch of taste, and the like, and have completed a method for preparing instant Chinese-style instant soy sauce with excellent taste and aroma.
본 발명의 중화풍즉석 소-스는 쇠고기나 돼지고기를 야채와 같이 볶을때 특히 유용하며 기타 육류를 이용한 각종 요리에서도 편리하게 사용할 수 있도록 조미된 것이다.Chinese-style instant cow of the present invention is particularly useful when roasting beef or pork with vegetables and seasoned to be conveniently used in various dishes using other meat.
쇠고기나 돼지고기를 이용한 중화요리는 여러가지가 있으나 대표적인것은 쇠고기 풋고추 볶음이라 할 수 있다.There are many kinds of Chinese dishes using beef or pork, but the representative one is stir-fried beef green pepper.
종래 쇠고기 풋고추 볶음요리를 보면 체를 썬 쇠고기에 소금, 후추가루, 녹말가루를 묻혀서 기름에 볶고 그다음 풋고추를 채로 썰어서 볶은후, 참기름, 간장, 술, 육수로 맛들이고 경우에 따라서는 녹말가루로 점도를 조절하여 취식하게되는 복잡한 과정이었다. 이 경우 각종 부재료의 종류나 사용량을 요리사의 의사에 따라 증가될 수도 있는데 이 경우 맛, 향은 좋아지지만 요리과정이 더욱 더 복잡해지는 단점을 배제할 수 없고 또 조미, 향신료가 고온 과정에서 처리되므로 성분의 휘발분산에 의한 손실과 성분간의 불균형, 부조화의 결점을 막기가 곤란하였다.In conventional beef green pepper stir fry, salted, black pepper, and starch flour are simmered in the beef and fry in oil. Then, the green pepper is sliced and roasted, and then seasoned with sesame oil, soy sauce, sake, and broth. It was a complicated process to control by eating. In this case, the type and amount of various ingredients may be increased according to the intention of the chef. In this case, the taste and aroma may be improved, but the disadvantages that the cooking process becomes more complicated cannot be excluded. It was difficult to prevent the defects caused by volatilization and the imbalance between components and inconsistencies.
즉 본 발명으로 제조된 중화풍 즉석 소-스는 중화요리과정상의 이러한 제 문제점을 해결해주는 장점을 지니고 있다.That is, the Chinese style instant sourdough prepared by the present invention has the advantage of solving these problems in the Chinese cooking process.
즉, 본 발명의 방법으로 제조된 중화소-스는 쇠고기 야채를 채로썰어 식용유에 간단히 볶은다음 곧 바로 주재료에 혼합 조리하도록 되어 있어 요리의 향기성분이 우수하고 맛이 뛰어날 뿐만 아니라 번거로움 없이 곧 바로 요리할 수 있는 특징이 있다.That is, the neutralization-s prepared by the method of the present invention is simply cut into vegetables and roasted in cooking oil, and then immediately mixed and cooked in the main ingredients, which is excellent in flavor and excellent in cooking as well as hassle-free cooking immediately. There are features that can be done.
본 발명을 상세히 설명하면 다음과 같다.The present invention is described in detail as follows.
본 발명의 중화풍 즉석 소-스 제조방법을 보면 재료로서 사과즙이나 사과펄프, 중국된장, 귤, 반지락등의 조개살 페이스트 또는 이들의 추출물과 술 종류로는 청주, 소주, 포도주, 과일향추출주를 단독 또는 둘이상 혼합한 것, 육엑기스로는 쇠고기, 닭고기, 돼지고기, 마육, 양고기등을 단독 또는 둘이상 혼합한 추출물, 고추가루 추출물로된 향미유, 향신료로는 마늘, 생강, 후추, 고추가루, 참기름을 사용하고, 조미료로는 글루타민산소다, 이노신산소다, 구아닐산소다, 간장, 소금을 둘이상 혼합하여 사용한다.According to the present invention, the Chinese style instant soy sauce can be prepared by using clam pastes such as apple juice, apple pulp, Chinese miso, tangerine, ring lacquer, or extracts and liquor thereof. Single or mixed two or more, meat extract with beef, chicken, pork, horse meat, lamb, etc. alone or two or more mixtures, flavored powder of red pepper powder, spices, garlic, ginger, pepper, pepper Powder and sesame oil are used, and seasoning is used by mixing two or more of glutamate, sodium inosine, sodium guanylate, soy sauce and salt.
그리고 증점제로는 전분, 구아껌, 로카스스빈껌, 크산틴껌을 단독 또는 둘이상 혼합 사용한다.In addition, as a thickener, starch, guar gum, locust bean gum, xanthine gum may be used alone or in combination of two or more.
재료 조성 비율은 사과즙이20-40%(w/w, 이하동일) 중국된장 1-5% 조개살페이스트 또는 추출물을 포함한 것으로 2-8%, 주류 2-10%, 육엑기스 0.5-2%, 향미유 2-8%, 향신료 2-8%, 조미료 2-5%, 증점제 1-5%와 기타 수도수로 되어있으며 제조공정은 향미유를 쿠킹믹서(뚜껑부 스팀이중솥)에서 60-80℃로 가온하고 여기에 적량의 마늘, 생강, 페이스트, 고추가루, 중국된장을 넣어 100-120℃, 1-5분간 볶는다.The composition ratio of apple juice is 20-40% (w / w, less than or equal) Chinese Miso 1-5% clam paste or extract, 2-8%, liquor 2-10%, meat extract 0.5-2%, flavor It consists of 2-8% of oil, 2-8% of spices, 2-5% of seasonings, 1-5% of thickener and other tap water.The manufacturing process is to add flavor oil to a cooking mixer at 60-80 ℃. Warm with and add garlic, ginger, paste, chili powder and Chinese miso to fry at 100-120 ℃ for 1-5 minutes.
그다음 사과즙, 조개살페이스트, 화학조미료, 육엑기스후추, 청주, 간장, 소금을 넣어 70-90℃에서 10-20분간 교반 혼합하고 마지막 단계로 증점제를 넣어 90℃-10℃에서 2-5분간 액화교반시켜 준다.Then add apple juice, clam paste, chemical seasoning, meat extract pepper, sake, soy sauce and salt, stir and mix for 10-20 minutes at 70-90 ℃, and add thickener to the final stage for 2-5 minutes at 90 ℃ -10 ℃. Let it be.
최종액량을 점검하여 재료조성 비율이 유지되도록 증발감량된 수분을 보충시킨다.Check the final liquid level and replenish the water vaporized to maintain the material composition ratio.
이상과 같이 가열 조리된 소오스는 자동 충진 밀봉기에서 알루미늄파용치로 포장되거나 주석관에 충진 밀봉되어 레토르트 처리한다.The source, which is heated and cooked as described above, is packaged with an aluminum filler in an automatic filling sealer or filled and sealed in a tin tube to be retorted.
레토르트는 내용물이 115℃-130℃, F0치 3-6이 되도록 시간을 조절하여 실시한다. 이는 2년 이상의 보존성을 가지는 즉석 중화요리용 소-스로서 맛향이 뛰어나고 편리하게 언제 어디서나 사용할 수 있는 장점을 가진다.The retort is carried out by adjusting the time so that the contents are 115 ° C-130 ° C and the F 0 value is 3-6. This is an instant Chinese sauce with a shelf life of 2 years or more, which has an excellent taste and can be conveniently used anytime and anywhere.
본 발명에서 사용하는 향미유는 대두유 1부에 대해 중량비로 건고추가루 0.15-0.25부로 90℃에서 30분-1시간 가열 침지 추출 여과하고 추출여액의 색가가로 비본드로 적색 30이상이 되어야 한다.Flavored oil used in the present invention should be dried by dipping and filtration at 90 ° C. for 30 minutes to 1 hour with 0.15-0.25 parts of dried red pepper powder in a weight ratio of 1 part of soybean oil, and the color value of the extract filtrate should be more than 30 red as a non-bond. .
본 발명 방법의 조건은 최종 포장 살균후 소-스 점도가 브룩필드 신크로렉트릭 점도계로 40-50℃에서 2000-4000센티포아즈로 되는 특징을 가지고 있으며 색가는로비본드로 적색 8-12, 청색 5-10, 황색 8-12,의 배합색을 나타내는 특징을 가진다.The condition of the method of the present invention is characterized by the fact that the source-viscosity is 2000-4000 centipoise at 40-50 ° C. with Brookfield Synchronic Viscometer after final package sterilization. It has the characteristic which shows the compounding color of 5-10 and yellow 8-12.
또 본 발명의 방법은 최종제품의 pH 4-7, 염도 2-5%(w/w이하 동일) 조단백질 2-6%, 조지방 2-10%, 회분 2-6% 건조고형분 15-30%로 되는 특징을 가진다.In addition, the method of the present invention is pH 4-7 of the final product, 2-5% salinity (same as w / w or less) crude protein 2-6%, crude fat 2-10%, ash 2-6% dry solids 15-30% Has the characteristic of being.
본 발명의 방법을 실시예를 통해 상세하게 설명하면 다음과 같다.The method of the present invention will be described in detail with reference to the following Examples.
[실시예 1]Example 1
사과즙 250g, 고개살 페이스트 50g, 중국된장 30g, 청주 50g, 육엑기스 10g, 고추가루 향미유 30g, 조미료로 글루타민산소다, 5'-이노신산소다, 5'-구아닐산소다, 간장, 소금 합하여 45g, 향신료로 고추가루, 마늘, 생강, 후추, 참기름 합하여 60g, 증점제로 전분, 로카스트빈껌, 크산틴껌, 구아껌, 혼합하여 45g, 물 430g(단 제조공정중 증발감량 수분은 최종공정에서 보충한다)의 재료를 이용하여 다음과 같은 순서로 중화풍 즉석 소-스를 제조한다. 뚜껑부 쿠킹믹서(스팀2중솥)에 향미유를 넣어 60-80℃로 가온하고 그다음 마늘 생강페이스트, 고추가루, 중국된장을 넣어 100-120℃에서 2-3분 볶는다.250g apple juice, 50g tofu paste, 30g Chinese soybean paste, 30g of cheongju, 10g of meat extract, 10g of red pepper powder flavoring oil, glutamate soda as a seasoning, 5'-sodium inosine, 5'-sodium guanylate, soy sauce, salt 45g, spices Red pepper powder, garlic, ginger, pepper, sesame oil 60g, starch, locust bean gum, xanthine gum, guar gum, 45g mixed with water, 430g of water (the evaporation loss during the manufacturing process is supplemented in the final process) To prepare a Chinese style instant sour-sauce in the following order. Add flavor oil to lid cooking mixer (steam double cooker), warm to 60-80 ℃, then add garlic ginger paste, red pepper powder and Chinese miso to fry at 100-120 ℃ for 2-3 minutes.
그다음 사과즙, 조개살페이스트, 조미료, 육엑기스, 기타 향신료를 넣어 70-90℃에서 15분간 교반 혼합하고 마지막 단계로 증점제를 물에 용해시킨후 투입, 90°-100℃에서 2-5분간 액화 혼합시킨다. 최종 제품 무게가 1kg이 되도록 물로 액량을 조절하여 상온에서 교반 혼합시킨다.Then add apple juice, clam paste, seasoning, meat extract, and other spices, stir and mix for 15 minutes at 70-90 ℃. Dissolve the thickener in water as a final step, and then liquefy and mix at 90 ° -100 ℃ for 2-5 minutes. . Adjust the liquid volume with water so that the final product weight is 1kg, and stir and mix at room temperature.
그다음 레토르트용 파우치에 10-200g씩 충진 밀봉하여 121℃, F0=4가 되도록 살균처리한다. 또는 주석관에 200-300g충진 밀봉하여 레토르트 파우치와 동일 살균강도로 살균한다. 살균된 제품의 분석결과는 표 1과 같으며 종래 방법에 의한 쇠고기 풋고추 요리와 본 발명 소-스로 만든 동일 재료의 요리에 대한 기호 관능 비교는 표 2와 같다.After that, 10-200 g of the retort pouch is sealed and sterilized to 121 ° C. and F 0 = 4. Or seal 200-300g in a tin tube and sterilize it with the same sterilization strength as the retort pouch. The results of the analysis of the sterilized products are shown in Table 1, and the symbolic sensory comparisons for the beef green pepper dish according to the conventional method and the cooking of the same material made of the present invention sauce are shown in Table 2.
[표 1]TABLE 1
즉석 중화풍 소-스 분석Instant Chinese style sour analysis
[표 2]TABLE 2
기호 관능비교Symbol sensory comparison
* 훈련된 파넬원 50명을 대상으로 기호도를 10등급의 범위에서 선정토록하여 관능요소별 평균치를 낸다음 본 발명소-스 요리를 100으로 볼때 종래 요리의 값을 상대적으로 표현했음.* For 50 trained members of Parnell, the average degree of sensory elements was calculated by selecting the degree of preference in the range of 10 grades.
Claims (7)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019830004394A KR850001512B1 (en) | 1983-09-19 | 1983-09-19 | Preparation for instant china food sauce |
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| KR1019830004394A KR850001512B1 (en) | 1983-09-19 | 1983-09-19 | Preparation for instant china food sauce |
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| KR850001512B1 true KR850001512B1 (en) | 1985-10-16 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104489620A (en) * | 2014-12-10 | 2015-04-08 | 张翔 | Soybean meat sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489620A (en) * | 2014-12-10 | 2015-04-08 | 张翔 | Soybean meat sauce |
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