KR930011871A - How to prepare Bulgogi Seasoning for instant cooking - Google Patents

Abstract

The present invention relates to a method for preparing a bulgogi seasoning for instant cooking, specifically, the manufacturing process of the present invention is a refined salt in a primary mixture which is mixed, homogenized with water, sugar, xanthan gum and soy sauce and sterilized at 95 ° C. for 30 minutes. Monosodium glutamate, black pepper powder, ginger powder, licorice extract, garlic, onion, sesame seeds, cysteine, caramel color, 100 mesh juices, juice, filtered, papaya, pineapple, kiwi, fig juice, pear juice Secondary sterilization at 85 ° C. for 10 minutes and cooling to 40 ° C. to add and stir flavored substances such as sesame oil, meat substance, alcohol, etc., and adds sweet, spicy and miso flavors according to your preference. According to the present invention, it is possible to prepare a bulgogi sauce for instant cooking, which is softer in meat and shorter in aging time than when using a commercially available bulgogi marinade.

Description

How to prepare Bulgogi Seasoning for instant cooking

As this is a public information case, the full text was not included.

Figure 1 shows the overall manufacturing process of the present invention.

Claims (5)

(a) 30 to 40% by weight of water, 20 to 25% by weight of sugar, 0.1 to 0.2% by weight of xanthan gum, 25 to 30% by weight of soy sauce, homogenized for about 10 to 20 minutes and sterilized for 30 minutes at 90 to 95 ℃ (B) 5.5 to 6.5% by weight of purified salt, 1.5 to 2.5% by weight of monosodium glutamate, 0.1 to 0.2% by weight of pepper powder, 0.1 to 0.2% by weight of ginger powder, licorice extract to the first sterilized raw material of item (a). 0.05 to 0.15 weight percent, chopped garlic 3.5 to 4.5 weight percent, fine onion 4.5 to 5.5 weight percent, sesame 0.4 to 0.6 weight percent, cysteine 0.05 to 0.2 weight percent, caramel pigment 0.5 to 0.7 weight percent After mixing, the natural fruit juice was mixed and filtered with 100 mesh, the natural fruit juice alone or two or more mixed with 0.5 to 5.0% by weight and stirred for 2 minutes at 85 ℃ secondary sterilization, (c) After completion of the second sterilization, the mixture was cooled to 40 DEG C using cooling water, and (d) 0.2 to 0.4% by weight of sesame oil, 0.3 to 0.5% by weight of flavor material, and 0.4 to 0.6% by weight of alcohol were added. After stirring for 10 minutes in aseptic filling bottles of 200ml, method for producing a roasted meat sauce for short order, characterized in that for sealing. The method for producing a barbecue marinade for instant cooking according to claim 1, wherein papaya, pineapple, kiwi, fig juice or a mixture of two or more kinds of pear juice is used. The method of claim 1, wherein the sugar is increased by 4% by weight, the refined salt is reduced by 3.8% by weight, and 0.15% by weight of succinic acid is added to impart a sweet taste. The method of claim 1, wherein 3% by weight of sugar is reduced and 1% by weight of red pepper powder, 0.9% by weight of mustard powder, and 0.03% by weight of red pepper flavor are added to impart spicy taste. . The method of claim 1, wherein 11% by weight of soy sauce, 1.3% by weight of refined salt, 1.6% by weight of garlic, 2.5% by weight of onion, reduce ginger powder to 3.1% by weight of chopped ginger, 11.2% by weight of soybean paste, 0.5% by weight of yeast extract, Method for producing barbecue seasoning for instant cooking, characterized by adding 2.0% by weight of apple vinegar, 0.3% by weight of sake, 0.06% by weight of apple flavor. ※ Note: The disclosure is based on the initial application.