KR980000159A - Meat seasoning composition - Google Patents
Meat seasoning composition Download PDFInfo
- Publication number
- KR980000159A KR980000159A KR1019960022481A KR19960022481A KR980000159A KR 980000159 A KR980000159 A KR 980000159A KR 1019960022481 A KR1019960022481 A KR 1019960022481A KR 19960022481 A KR19960022481 A KR 19960022481A KR 980000159 A KR980000159 A KR 980000159A
- Authority
- KR
- South Korea
- Prior art keywords
- extract
- composition
- sugar
- meat
- onion
- Prior art date
Links
Landscapes
- Seasonings (AREA)
Abstract
1. 청구범위에 기재된 발명이 속한 기술분야1. TECHNICAL FIELD OF THE INVENTION
식품.food.
2. 발명이 해결하려고 하는 기술적 과제2. The technical problem to be solved by the invention
육류용 양념장의 품질개선.Quality Improvement of Meat Seasoning.
3. 발명의 해결방법의 요지3. Summary of Solution to Invention
조성물의 전체중량을 기준으로 하여 정제수 18.1 내지 34.2%, 간장 13 내지 24%, 물엿 0 내지 23%, 칡엑기스 0.05 내지 20%, 설탕 5 내지 20%, 마늘 2.5 내지 6%, 포도당 1 내지 5%, 액상과당 1 내지 4.2%, 대파 2 내지 4%, 양파 2 내지 4%, 더덕 0.1 내지 2%, 당귀 0.1 내지 0.9%, 후추 0.3 내지 0.8%, 무즙 0 내지 0.6%, 생강엑기스 0.14 내지 0.3%, 참깨 0.05 내지 0.3%, 산탄껌 0 내지 0.2%, 참기름 0.04 내지 0.3% 및 감초엑기스 0.07 내지 1%를 포함하는 것을 특징으로 하는 육류용 양념장의 조성물.18.1 to 34.2% purified water, 13 to 24% soy sauce, 0 to 23% starch syrup, 0.05 to 20% sugar extract, 5 to 20% sugar, 2.5 to 6% garlic, 1 to 5% glucose based on the total weight of the composition , 1 to 4.2% of liquid fructose, 2 to 4% of green onion, 2 to 4% of onion, 0.1 to 2% of deodorant, 0.1 to 0.9% of Angelica, 0.3 to 0.8% of pepper, 0 to 0.6% of radish, 0.14 to 0.3% of ginger extract , Sesame 0.05 to 0.3%, xanthan gum 0 to 0.2%, sesame oil 0.04 to 0.3% and licorice extract 0.07 to 1% composition comprising a meat sauce.
4. 발명의 중요한 용도4. Important uses of the invention
육류용 양념장.Meat seasoning.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019960022481A KR980000159A (en) | 1996-06-17 | 1996-06-17 | Meat seasoning composition |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019960022481A KR980000159A (en) | 1996-06-17 | 1996-06-17 | Meat seasoning composition |
Publications (1)
Publication Number | Publication Date |
---|---|
KR980000159A true KR980000159A (en) | 1998-03-30 |
Family
ID=66288158
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019960022481A KR980000159A (en) | 1996-06-17 | 1996-06-17 | Meat seasoning composition |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR980000159A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20000006604A (en) * | 1999-02-04 | 2000-02-07 | 전선복 | A sauce of rib |
US6348822B1 (en) | 1998-05-26 | 2002-02-19 | Sharp Kabushiki Kaisha | Semiconductor storage device capable of speeding up an access from a standby state |
-
1996
- 1996-06-17 KR KR1019960022481A patent/KR980000159A/en not_active Application Discontinuation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6348822B1 (en) | 1998-05-26 | 2002-02-19 | Sharp Kabushiki Kaisha | Semiconductor storage device capable of speeding up an access from a standby state |
KR20000006604A (en) * | 1999-02-04 | 2000-02-07 | 전선복 | A sauce of rib |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E601 | Decision to refuse application |