KR970058598A - Charcoal Barbecue Sauce Manufacturing Method and Raw Materials - Google Patents

Charcoal Barbecue Sauce Manufacturing Method and Raw Materials Download PDF

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Publication number
KR970058598A
KR970058598A KR1019970021262A KR19970021262A KR970058598A KR 970058598 A KR970058598 A KR 970058598A KR 1019970021262 A KR1019970021262 A KR 1019970021262A KR 19970021262 A KR19970021262 A KR 19970021262A KR 970058598 A KR970058598 A KR 970058598A
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KR
South Korea
Prior art keywords
raw materials
sauce
pepper
mixing
charcoal barbecue
Prior art date
Application number
KR1019970021262A
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Korean (ko)
Inventor
서순혜
Original Assignee
서순혜
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 서순혜 filed Critical 서순혜
Priority to KR1019970021262A priority Critical patent/KR970058598A/en
Publication of KR970058598A publication Critical patent/KR970058598A/en

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  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 숯불바베큐를 취식하는데 있어서 식감을 증대시키기 위해 첨가하게되는 2차양념에 해당하는 소스에 관한 것으로, 특히 고추, 마늘, 생강, 엘글루타민산나트륨, 후, 간장, 이온엿, 흙설탕, 식용유, 계피, 겨자, 참기름, 넌맥으로 이루어진 원료를 일정 비율로 배합하고 배합된 원료를 혼합하여 붉은색과 페이스트한 상태를 지니 소스를 제조함으로서, 숯불바베큐가 지니는 특이한 맛을 그대로 살리면서 소비자의 구미를 증대시킬 수 있도록 한 것이다.The present invention relates to a sauce corresponding to the second seasoning to be added to increase the texture in eating charcoal BBQ, in particular pepper, garlic, ginger, sodium glutamate, after, soy sauce, ion starch, earth sugar, cooking oil By mixing the ingredients consisting of cinnamon, mustard, sesame oil and non-macro in a certain ratio and mixing the blended ingredients to make a sauce with red color and paste state, the flavor of charcoal BBQ is preserved and the taste of consumers is preserved. It is intended to increase.

Description

숯불바베큐 소스의 제조방법 및 원료Charcoal Barbecue Sauce Manufacturing Method and Raw Materials

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

Claims (2)

식물성 식품인 고추, 마늘, 생강을 준비한 후 일정기간 동안 자연건조하여 분말화 시키고, 조미료인 엘글루타민산나트륨과 부재료로서 후추, 간장, 이온엿, 흙설탕, 게피, 겨자, 참기름, 넌맥으로 이루어진 원료를 각각 준비하는 제1공정과 ; 준비된 각 원료를 배합비율 만큼 저울에 계량하여 믹서기에 넣고 적어도 8분 내지 12분 동안 믹서시켜 대략 붉은색과 페이스트한 상태로 각 원료를 혼합하는 제2공정과 ; 1kg, 5kg, 10kg, 20kg 단위별로 성형된 비닐지의 포장지에 혼합 믹서된 원료를 단위별로 포장하여 제품화하는 제3공정을 차례로 거쳐 제조되는 것을 특징으로 하는 숯불바베큐 소스의 제조방법.After preparing vegetable foods such as pepper, garlic, and ginger, they are dried and powdered for a certain period of time. Sodium elglutamate and seasonings are used as raw materials consisting of pepper, soy sauce, ion starch, earth sugar, crab, mustard, sesame oil, and non-meal. A first step of preparing each; A second step of weighing each of the prepared raw materials into a blender in a balance and mixing them in a blender for at least 8 to 12 minutes to mix the raw materials in a substantially red and paste state; 1kg, 5kg, 10kg, 20kg The method of manufacturing a charcoal barbecue sauce characterized in that it is manufactured through a third step of packaging and mixing the raw material mixed by unit into a packaging of plastic paper molded for each unit in units. 원료는 이온엿 50-60%, 간장 20-30%, 구추분 8.5-10.5%, 흙설탕 2.5-4.4%, 식용유 2.5-4.5%, 마늘분 1.5-3%, 생강분 0.40-0.65%, 계피 0.10-0.25%, 후추 0.40-0.65, 겨자 0.20-0.35%, 참기름 0.85-10%, 넌맥 0.4-0.6%, 엘글루타민산나트륨 2-3%의 배합비율로 이루어진 것을 특징으로 하는 숯불바베큐 소스 원료.Raw materials are 50-60% of ionic starch, 20-30% of soy sauce, 8.5-10.5% of bulbous powder, 2.5-4.4% of earth sugar, 2.5-4.5% of cooking oil, 1.5-3% of garlic powder, 0.40-0.65% of ginger powder, cinnamon Raw material of charcoal barbecue sauce, characterized in that the compounding ratio of 0.10-0.25%, pepper 0.40-0.65, mustard 0.20-0.35%, sesame oil 0.85-10%, non-meal 0.4-0.6%, sodium glutamate 2-3%.
KR1019970021262A 1997-05-28 1997-05-28 Charcoal Barbecue Sauce Manufacturing Method and Raw Materials KR970058598A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019970021262A KR970058598A (en) 1997-05-28 1997-05-28 Charcoal Barbecue Sauce Manufacturing Method and Raw Materials

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Application Number Priority Date Filing Date Title
KR1019970021262A KR970058598A (en) 1997-05-28 1997-05-28 Charcoal Barbecue Sauce Manufacturing Method and Raw Materials

Publications (1)

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KR970058598A true KR970058598A (en) 1997-08-12

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KR1019970021262A KR970058598A (en) 1997-05-28 1997-05-28 Charcoal Barbecue Sauce Manufacturing Method and Raw Materials

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100453769B1 (en) * 2002-08-05 2004-10-20 이상균 Method for making spice source
KR100972885B1 (en) * 2010-03-10 2010-07-28 빈희신 Manufacturing method of soy sauce and that soy sauce

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100453769B1 (en) * 2002-08-05 2004-10-20 이상균 Method for making spice source
KR100972885B1 (en) * 2010-03-10 2010-07-28 빈희신 Manufacturing method of soy sauce and that soy sauce

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