KR940010923A - Manufacturing method of natural seasoning and its natural seasoning - Google Patents

Abstract

The present invention relates to a method of preparing a relative seasoning prepared by using a national paddy as an essential raw material, and selectively or mixed with garlic or hairy bran, and a natural seasoning thereof, wherein the powdered paddy and the powdered garlic are in a weight ratio of 40 to 66: 34. Provides natural natural seasonings at a ratio of -60 (may be powdered after mixing).

By cooling the mixture, the efficacy can be enhanced, and it is better to add 10 to 30 parts by weight of garlic to 100 parts by weight of the natural seasoning, and when the natural seasoning of the present invention is put in the cooking of meat (including production), The taste is enhanced and the meat quality is also improved, and the natural seasoning of the present invention has a unique effect due to the sole and synergistic action of allicin glycerin acid, gingerol of hair seedlings and hair seedlings.

Description

Manufacturing method of natural seasoning and its natural seasoning

Since this is an open matter, no full text was included.

1 is a manufacturing process diagram of the natural seasoning to which the present invention is applied.

Claims (15)

A method of producing natural seasoning, characterized in that the mixture of ginseng and garlic in an increase ratio of 40 to 66: 34 to 60 to powder or to mix the same ratio of ginseng powder and garlic powder. The method of claim 1, wherein the mixture of sour and garlic is cooled between 0 ° C and minus 20 ° C and cooled for 5 hours to 30 minutes. The method for producing natural seasoning according to claim 1, wherein 10 to 30 parts by weight of the hairy bran powder is mixed with 100 parts by weight of the mixture of sour and garlic. The method for producing natural seasoning according to claim 2, wherein the powder is prepared by mixing 10-30 parts by weight of the hairy bran powder with respect to 100 parts by weight of the mixture of the cooled sour and garlic. The method of claim 3, wherein the mixture of sourdough, garlic and seedlings is cooled to 0 ° C to minus 20 ° C and cooled for 5 hours to 30 minutes. 5. The method of claim 4, wherein the mixture of the cooled sour and garlic is heated to room temperature and then mixed with the seedling powder. The method of producing natural seasoning according to claim 4, wherein the mixture of sour and garlic is mixed with the seedling powder in a cooled state. The method of producing a natural seasoning according to any one of claims 1 to 7, wherein the extract is mixed by extracting sourdough, garlic, or seedlings. The method for producing natural seasoning according to any one of claims 1 to 7, wherein the final product is extracted. Natural seasoning made by mixing 40 to 66 parts by weight of sorrel with 34 to 60 parts by weight of garlic. The natural seasoning according to claim 10, wherein the mixture of sour and garlic is cooled to 0 ° C to minus 20 ° C and held for 30 minutes to 5 hours. The natural seasoning according to claim 10, wherein 10-30 parts by weight of the hairy bran is added to 100 parts by weight of the mixture of sour and garlic. The natural seasoning according to any one of claims 10 to 12, which is in powder form. The natural seasoning according to claim 10, which is in an extract state. The natural seasoning according to claim 12, wherein the mixture is cooled to 0 ° C. to minus 20 ° C. and held for 30 minutes to 5 hours. ※ Note: The disclosure is based on the initial application.