KR960033310A - Source manufacturing method - Google Patents

Source manufacturing method Download PDF

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Publication number
KR960033310A
KR960033310A KR1019950005392A KR19950005392A KR960033310A KR 960033310 A KR960033310 A KR 960033310A KR 1019950005392 A KR1019950005392 A KR 1019950005392A KR 19950005392 A KR19950005392 A KR 19950005392A KR 960033310 A KR960033310 A KR 960033310A
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KR
South Korea
Prior art keywords
water
liters
garlic
ginger
salt
Prior art date
Application number
KR1019950005392A
Other languages
Korean (ko)
Other versions
KR0181217B1 (en
Inventor
김영대
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김영대
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Publication date
Application filed by 김영대 filed Critical 김영대
Priority to KR1019950005392A priority Critical patent/KR0181217B1/en
Publication of KR960033310A publication Critical patent/KR960033310A/en
Application granted granted Critical
Publication of KR0181217B1 publication Critical patent/KR0181217B1/en

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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • 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
    • A23L19/00—Products from fruits or vegetables; 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
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 육류의 특유한 냄새 제거 및 육류를 부드럽게하여 줄수 있도록 한 쏘스 제조방법에 관한 것이다.The present invention relates to a method for producing a source to remove the peculiar smell of meat and to soften the meat.

이러한 본 발명은 소정량의 물에 고춧가루, 조청, 소금, 생강, 마늘, 양파를 혼합하여 되는 양념재와, 소정량의 물에 계피, 정향, 감초, 공사인, 당귀, 키위, 도효, 호두, 비자, 숙지황을 혼합한 상태에서 적당량으로 줄어들때까지 달여준 약재를 각각 섞어서 만들어진 것을 특징으로 한다.The present invention is a seasoning material which is a mixture of red pepper powder, syrup, salt, ginger, garlic, onion in a predetermined amount of water, cinnamon, cloves, licorice, builder, donkey, kiwi, hyohyo, walnut, It is characterized by a mixture of decoctions, each of which was added until the amount is reduced to a suitable amount in the state of mixing Visa and Suki.

Description

쏘스 제조방법Source manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (6)

소정량의 물에 고춧가루, 초정, 소금, 생강, 마늘, 양파를 혼합하여 되는 양념재와, 소정량의 물에 계피, 정향, 감초, 공사인, 당귀, 키위, 도효, 호두, 비자, 숙지황을 혼합한 상태에서 적당량으로 줄어들때 까지 달여준 약재를 각각 혼합하여 만들어진 것을 특징으로 하는 쏘스 제조방법.Seasonings made by mixing red pepper powder, choji, salt, ginger, garlic, and onions in a predetermined amount of water, cinnamon, cloves, licorice, contractor, donkey, kiwi, dohyo, walnut, visa, and ripe yellow sulfur in a predetermined amount of water. Sauce manufacturing method characterized in that each made by mixing the decoctions until the reduced amount in a suitable amount in the mixed state. 제1항에 있어서, 상기 양념재는 끓여서 식힌 물 18리터에 고춧가루 3~5, 조청 0.1~0.2, 소금 0.05~0.15, 생강 0.03~0.07, 마늘 0.3~0.7, 양파 0.2~0.32의 중량비(wt/%)로 혼합하여 된 것을 특징으로 하는 쏘스 제조방법.According to claim 1, wherein the seasoning material is boiled and cooled in 18 liters of water, red pepper powder 3 ~ 5, crude blue 0.1 ~ 0.2, salt 0.05 ~ 0.15, ginger 0.03 ~ 0.07, garlic 0.3 ~ 0.7, onion 0.2 ~ 0.32 weight ratio (wt /% ) The method for producing a source, characterized in that the mixture. 제1항에 있어서, 상기 양념재는 물 18리터에 고춧가루 600~800g, 조청 20~40g, 소금 15~25g, 생강 7~15g, 마늘 85~115g, 양파 40~60g으로 혼합조성 하여된 것을 특징으로 하는 쏘스 제조방법.According to claim 1, wherein the seasoning material is mixed with 18 liters of water 600 ~ 800g red pepper powder, 20 ~ 40g ginseng, 15 ~ 25g salt, 7 ~ 15g ginger, 85 ~ 115g garlic, 40 ~ 60g onion Source manufacturing method. 제1항에 있어서, 상기 양념재는 물 18리터에 고춧가루 700g, 조청 30g, 소금 20g, 생강 10g, 마늘 100g, 양파 50g으로 혼합조성 하여서 된 것을 특징으로 하는 쏘스 제조방법.The method of claim 1, wherein the seasoning material is mixed with 18 liters of water 700g red pepper powder, 30 g of blue ginseng, salt 20g, ginger 10g, garlic 100g, onion 50g. 제1항에 있어서, 상기 약재는 소정량의 물 18리터에 계피, 정향, 감초, 공사인, 당귀, 키위, 도효, 호두, 비자, 숙지황을 각각 1:1의 동일한 중량비로 혼합한뒤 이를 끊여 약 6컵 정도의 분량으로 달여서 된 것을 특징으로 하는 쏘스 제조방법.The method of claim 1, wherein the medicine is mixed with cinnamon, cloves, licorice, construction work, donkey, kiwi, hyohyo, walnuts, visa, sage lees in the same weight ratio of 1: 1 to 18 liters of water Sauce manufacturing method characterized in that the decoction of about 6 cups. 제1항에 있어서, 상기 약재는 물 18리터에 계피 3.6g, 감초 3.6g, 공사인 3.6g, 당귀 3.6g, 키위 3.6g, 도효 3.6g, 호두 3.6g, 비자 3.6g, 숙지황 3.6g으로 혼합하여서 된 것을 특징으로 하는 쏘스 제조방법According to claim 1, wherein the medicinal herbs in 18 liters of water 3.6g cinnamon, licorice 3.6g, construction work 3.6g, Angelica 3.6g, kiwi 3.6g, Toyo 3.6g, walnut 3.6g, visa 3.6g, sucrose sulfur 3.6g Sauce manufacturing method characterized in that the mixture ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950005392A 1995-03-16 1995-03-16 Method for preparing sauce KR0181217B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950005392A KR0181217B1 (en) 1995-03-16 1995-03-16 Method for preparing sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950005392A KR0181217B1 (en) 1995-03-16 1995-03-16 Method for preparing sauce

Publications (2)

Publication Number Publication Date
KR960033310A true KR960033310A (en) 1996-10-22
KR0181217B1 KR0181217B1 (en) 1999-02-01

Family

ID=19409858

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019950005392A KR0181217B1 (en) 1995-03-16 1995-03-16 Method for preparing sauce

Country Status (1)

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KR (1) KR0181217B1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010088159A (en) * 2000-03-10 2001-09-26 최용실 Slices of raw fish and Water of spice
KR100372594B1 (en) * 2000-07-12 2003-02-17 임정애 Cooking method of pettitoes
KR100381337B1 (en) * 2000-11-06 2003-04-26 최종진 A sauce for food
KR100467935B1 (en) * 2001-12-05 2005-01-26 이진규 Western food cuisine with a herb sauce
KR20040051825A (en) * 2002-12-13 2004-06-19 정문수 Mature method of meat and meat sauce
KR101145437B1 (en) * 2009-05-28 2012-05-15 재단법인 대구테크노파크 Composition for softening meat and improving flavor by using Oriental natural materials
CN103099171A (en) * 2012-12-06 2013-05-15 黄宵 Formula of braised pork
CN103190591A (en) * 2012-12-13 2013-07-10 黄宵 Strong-flavor spice

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Publication number Publication date
KR0181217B1 (en) 1999-02-01

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