KR930011872A - Retort Bulgogi Flavor Sauce Composition - Google Patents

Retort Bulgogi Flavor Sauce Composition Download PDF

Info

Publication number
KR930011872A
KR930011872A KR1019910025899A KR910025899A KR930011872A KR 930011872 A KR930011872 A KR 930011872A KR 1019910025899 A KR1019910025899 A KR 1019910025899A KR 910025899 A KR910025899 A KR 910025899A KR 930011872 A KR930011872 A KR 930011872A
Authority
KR
South Korea
Prior art keywords
retort
bulgogi
sauce composition
water
flavor sauce
Prior art date
Application number
KR1019910025899A
Other languages
Korean (ko)
Other versions
KR100206347B1 (en
Inventor
김한선
윤상기
김정환
김재철
Original Assignee
김정순
제일제당 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019910025899A priority Critical patent/KR100206347B1/en
Publication of KR930011872A publication Critical patent/KR930011872A/en
Application granted granted Critical
Publication of KR100206347B1 publication Critical patent/KR100206347B1/en

Links

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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Abstract

분 발명은 한국인이 가장 좋아하는 불고기의 맛을 지닌 덮밥용 레토르트 소스 조성물에 관한 것이다. 구체적으로는 고기, 버섯, 감자, 양파등의 고형물을 함유하며, 광범위한 온도(5-121℃)에서 안정한 점성을 지닌 불고기맛 액상소스를 레토르트 살균용 알루미늄 파우치에 함께 충진, 밀봉하여 가압가열 살균함으로써 보존성을 부여한후 열탕 또는 전자렌지로 수분내 조리하여 간편하게 먹을 수 있는 덮밥용 레토르트 불고기 맛 소스 조성물에 관한 것이다.Bun invention relates to a retort sauce composition for rice bowl having the taste of Korean favorite bulgogi. Specifically, it contains solids such as meat, mushrooms, potatoes and onions, and fills and seals Bulgogi-flavored liquid sauce with stable viscosity at a wide range of temperatures (5-121 ° C) in an aluminum pouch for retort sterilization by pressure heating and sterilization. The present invention relates to a retort bulgogi flavor sauce composition for rice bowl which can be easily eaten by cooking in water with hot water or a microwave after imparting preservability.

Description

레토르트 불고기 맛 소스 조성물Retort Bulgogi Flavor Sauce Composition

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

열수로 데친 감자를 15∼30%, 양파 0∼22%, 물 18∼34%를 미세 분쇄하여 감자전분 1.2∼5%, 물 12∼30%을 혼합한 점증제용 페이스트에 설탕 2.8∼5.0%, 진강장 4∼7.3%, 소금 0∼1.0%, 계피 0%-0.03%, 물엿 2%∼5%, 후추 0.02-0.1%, 쇠고기 분말(beef powder)2∼5%, 조미료 0.3∼1.0%, 파 0∼2%, 마늘 0∼0.5%가 포함됨을 특징으로 하는 불고기 맛 소스 조성물.15-30% of potatoes boiled with hot water, 0-22% of onions, 18-34% of water are finely ground and 2.8-5.0% of sugar in a thickener paste containing 1.2-5% of potato starch and 12-30% of water. Jinjiangjang 4-7.3%, salt 0-1.0%, cinnamon 0% -0.03%, starch syrup 2% -5%, pepper 0.02-0.1%, beef powder 2-5%, seasoning 0.3-1.0%, Bulgogi flavor sauce composition characterized in that the leek 0-2%, garlic 0-0.5%. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019910025899A 1991-12-31 1991-12-31 Retort beef flavouring sauce KR100206347B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910025899A KR100206347B1 (en) 1991-12-31 1991-12-31 Retort beef flavouring sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910025899A KR100206347B1 (en) 1991-12-31 1991-12-31 Retort beef flavouring sauce

Publications (2)

Publication Number Publication Date
KR930011872A true KR930011872A (en) 1993-07-20
KR100206347B1 KR100206347B1 (en) 1999-07-01

Family

ID=19327376

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910025899A KR100206347B1 (en) 1991-12-31 1991-12-31 Retort beef flavouring sauce

Country Status (1)

Country Link
KR (1) KR100206347B1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100459387B1 (en) * 2001-10-29 2004-12-03 한동기 Sauce composition of instant pork cutlet and method of producing retort pouch product using thereof
KR101030995B1 (en) 2008-08-14 2011-04-25 씨제이제일제당 (주) Liquified sauce composition of soup of chopped beef with various condiments and method for preparing the same
CN103355650A (en) * 2013-08-09 2013-10-23 王毓 Beef paste and preparation method thereof

Also Published As

Publication number Publication date
KR100206347B1 (en) 1999-07-01

Similar Documents

Publication Publication Date Title
KR980000130A (en) How to enhance salty and / or good taste of food
CA2331218A1 (en) Method for producing dried instant soup or sauce
KR920000244A (en) Fried foods and manufacturing method thereof
JP7123055B2 (en) Frozen meat sauce manufacturing method
US3666494A (en) Earthy flavor composition comprising diacetyl and 2,4,5-trimethyl oxazole
KR930011872A (en) Retort Bulgogi Flavor Sauce Composition
KR910009173A (en) Meat sauce and its manufacturing method
KR20000006604A (en) A sauce of rib
KR920005917A (en) Kimchi Rice Bowl Sauce
JP3615315B2 (en) Process for producing perfume oil-containing food
KR940001819A (en) Instant Bibimb Sauce Composition
JP7110201B2 (en) frozen meat sauce
JP6143288B2 (en) Boiled sauce manufacturing method, stewed sauce, flavor improver for retort sauce
US2746869A (en) Condiment composition
JP6655303B2 (en) Method for producing heat-sterilized food containing granular tomato
JPH0556765A (en) Edible sauce
JP7446695B2 (en) How to make squid ink sauce
JPS6075266A (en) Preparation of retort food
JPH08205795A (en) Seasoning utilizing fruit converted into grated state or the like
JP2002058461A (en) Method for producing retort food or canned food each improved in taste and flavor
KR950007712A (en) Composition of instant wild vegetable bibimb sauce and method for producing same
KR930003853A (en) Fish cake rice lunch and manufacturing method
KR960040201A (en) Manufacturing Method of Kimchi Bibimbose
JP3065480B2 (en) How to cook curry
Donnelly Beef stew

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20060327

Year of fee payment: 8

LAPS Lapse due to unpaid annual fee