KR101009086B1 - Method for making spice source - Google Patents
Method for making spice source Download PDFInfo
- Publication number
- KR101009086B1 KR101009086B1 KR1020080045891A KR20080045891A KR101009086B1 KR 101009086 B1 KR101009086 B1 KR 101009086B1 KR 1020080045891 A KR1020080045891 A KR 1020080045891A KR 20080045891 A KR20080045891 A KR 20080045891A KR 101009086 B1 KR101009086 B1 KR 101009086B1
- Authority
- KR
- South Korea
- Prior art keywords
- sauce
- red pepper
- minutes
- ingredients
- herbal broth
- Prior art date
Links
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23L27/14—Dried spices
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
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- 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
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- Seasonings (AREA)
Abstract
본 발명은 양념소스의 제조방법 및 양념소스에 관한 것으로서, 보다 상세히는 각종 약재 및 재료들을 조화롭게 조리하여 음식의 맛을 향상시키고 각종 영양 및 효능들을 섭취할 수 있도록 하며, 주꾸미와 삼겹살, 버섯을 주재료로 한 음식요리시, 재료 특유의 불쾌한 냄새 등을 없애주고 특성을 살려 육질을 부드럽게 하는 등 미감을 향상시키고자, 본 발명은 물 1000g에 당귀, 감초, 오가피, 생강, 엄나무, 둥글레, 구기자, 대추를 투입하고 끓인 후, 내용물을 건져내서 한방육수로 조리하는 단계와; 상기의 한방육수에 매실원액 90g~110g과, 마늘 45g~55g, 양파 90g~110g, 배 135g~165g, 설탕 90g~110g, 태양초고추가루 450g~550g, 청양고추가루 450g~550g, 물엿 900g~1100g, 녹차 4g~5g, 후추 13g~17g, 고추장 1350g~1650g, 다시다 45g~55g을 투입하고 배합하는 단계로 이루어짐을 특징으로 하는 양념소스의 제조방법 및 양념소스를 제안하는 것이다.The present invention relates to a seasoning sauce manufacturing method and seasoning sauce, and more specifically, it is possible to cook various herbs and ingredients in harmony to improve the taste of food and ingesting various nutrition and efficacy, main ingredients of jukkuri, pork belly, mushrooms In order to improve the aesthetics by eliminating unpleasant odors, etc. peculiar to the ingredients and soften the meat by utilizing the characteristics, the present invention provides 1000g of water, Angelica, licorice, organo, ginger, oak, round, goji, jujube After putting and boiled, the contents of the step of cooking by cooking herbal broth; In the herbal broth above, plum stock 90g ~ 110g, garlic 45g ~ 55g, onion 90g ~ 110g, pear 135g ~ 165g, sugar 90g ~ 110g, red pepper paste 450g ~ 550g, cheongyang red pepper 450g ~ 550g, syrup 900g ~ 1100g , Green tea 4g ~ 5g, pepper 13g ~ 17g, red pepper paste 1350g ~ 1650g, and again 45g ~ 55g step of adding and blending is to propose a method and preparation of seasoning sauce.
양념소스, 주꾸미, 버섯, 삼겹살 Sauce, Sauce, Mushrooms, Pork Belly
Description
본 발명은 양념소스의 제조방법 및 양념소스에 관한 것으로서, 보다 상세히는 각종 약재 및 재료들을 조화롭게 조리하여 음식의 맛을 향상시키고 각종 영양 및 효능들을 섭취할 수 있도록 하며, 주꾸미와 삼겹살, 버섯을 주재료로 한 음식요리시, 재료 특유의 불쾌한 냄새 등을 없애주고 특성을 살려 육질을 부드럽게 하는 등 미감을 향상시키는 양념소스의 제조방법 및 양념소스에 관한 것이다. The present invention relates to a seasoning sauce manufacturing method and seasoning sauce, and more specifically, it is possible to cook various herbs and ingredients in harmony to improve the taste of food and ingesting various nutrition and efficacy, main ingredients of jukkuri, pork belly, mushrooms The present invention relates to a method for preparing seasoning sauce and seasoning sauce that improves aesthetics by removing unpleasant odors peculiar to ingredients and softening meat by utilizing characteristics.
근자에 들어 여러 곳에서 많이 음식으로 조리하는 주꾸미와 삼겹살요리는 아주 좋은 음식 궁합을 가지고 있어 음식점이나 가정 등에서 식사나 안주용 등으로 널리 애용되고 있으나, 때때로 비린내와 양념해서 요리했을 때 주꾸미가 질기거나 하는 경우가 많아 좋은 요리를 맛있게 먹을 수 없는 문제점이 있었다.In recent years, jukkumi and samgyeopsal cuisine, which are cooked in many places, have very good food compatibility, and are widely used for meals and snacks in restaurants and homes, but sometimes they are chewy when they cook with fishy and condiments. In many cases there was a problem that can not eat a good dish delicious.
본 발명은 주꾸미와 삼겹살의 좋은 궁합을 양념소스의 미비함으로 오는 비린내 및, 재료 특유의 불쾌한 냄새 등을 없애주고 주꾸미의 질감을 살려 육질을 부드럽게 하는 등 좋은 양념소스로 자체개발하여 기존문제점을 해소하며, 양념요리의 미각을 한층더 향상시킬 수 있도록 하는 것이다.The present invention solves the existing problems by self-developing as a good seasoning sauce, such as to remove the fishy smell and the unpleasant smell peculiar to the ingredients and the tender meat to smooth the meat by utilizing the texture of the jujube and pork belly To enhance the taste of seasonings.
본 발명은, 주꾸미와 삼겹살, 버섯을 기준으로, 물 1000g에 당귀 5~15g, 감초 5~15g, 오가피 25~35g, 생강 45~55g, 엄나무 25~35g, 둥글레 15~25g, 구기자 5~15g, 대추 25~35g을 투입한 다음, 센 불에서 50~60분, 중간 불에서 25~30분, 약한 불에서 15~25분 동안 끓인 후, 내용물을 건져내서 한방육수로 조리하는 단계와; 상기의 한방육수에 매실원액 90g~110g과, 마늘 45g~55g, 양파 90g~110g, 배 135g~165g, 설탕 90g~110g, 태양초고추가루 450g~550g, 청양고추가루 450g~550g, 물엿 900g~1100g, 녹차 4g~5g, 후추 13g~17g, 고추장 1350g~1650g, 다시다 45g~55g을 투입하고 배합하는 단계로 이루어짐을 특징으로 하는 양념소스의 제조방법 및, 이의 제조방법으로 제조된 양념소스를 제안하는 것이다.
또는 본 발명은 상기의 양념소스를 5~17℃의 온도에서 6일~7일 동안 숙성시키는 단계를 포함하는 것을 특징으로 한다.The present invention, based on jujukmi and pork belly, mushrooms, 1000g water 5 ~ 15g, licorice 5 ~ 15g, Ogapi 25 ~ 35g, ginger 45 ~ 55g, oak 25 ~ 35g, round 15 ~ 25g, wolfberry 5 ~ 15g , 25-35 g of jujube, then 50-60 minutes on a high heat, 25-30 minutes on a medium fire, 15-25 minutes on a low heat, and then take the contents and cook them with herbal broth; The above-mentioned herbal broth 90g ~ 110g, garlic 45g ~ 55g, onion 90g ~ 110g, pear 135g ~ 165g, sugar 90g ~ 110g, sun red pepper 450g ~ 550g, cheongyang red pepper 450g ~ 550g, syrup 900g ~ 1100g , 4g ~ 5g, pepper 13g ~ 17g, red pepper paste 1350g ~ 1650g, again put 45g ~ 55g step of mixing and formulating a method for producing a sauce, characterized in that, and to prepare a sauce prepared by the method will be.
Or the present invention is characterized in that it comprises the step of aging the sauce for 6 days to 7 days at a temperature of 5 ~ 17 ℃.
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이상으로 살펴본 바와 같이, 본 발명은 상기한 바와 같은 각종 재료 및 제조과정을 통해 다양한 맛을 내는 양념소스를 여러 가지의 음식에 첨가하여 맛과 향을 높여주고 입맛을 자극하여 음식의 맛을 한층더 향상시킬 수 있는 효과가 있다.
물론, 본 발명은 각종 약재 및 재료들의 영양소와 약효, 효능 등이 잘 어울려진 건강식품으로 골고루 섭취할 수 있으며, 건강식으로서 인체의 건강에도 매우 이로운 효과가 있다.
본 발명의 양념소스는 근자에 들어 소비자들로부터 각광받고 있는 주꾸미와 삼겹살, 버섯 등을 이용한 음식의 경우, 본 발명의 양념소스를 사용하여 웰빙식품으로서 미식가들의 미각을 충족시킬 수 있는 효과가 수반된다. As described above, the present invention is to add a variety of seasoning sauces through the various materials and manufacturing process as described above to a variety of foods to enhance the taste and aroma and stimulate the taste to further enhance the taste of food There is an effect that can be improved.
Of course, the present invention can be ingested evenly as a health food that goes well with nutrients, medicinal efficacy, efficacy, etc. of various medicines and ingredients, as a healthy food has a very beneficial effect on the health of the human body.
The seasoning sauce of the present invention is accompanied by the effect of satisfying the taste of gourmets as well-being foods using the seasoning sauce of the present invention using the saucer, pork belly, mushrooms, etc. which are spotlighted by consumers in recent years. .
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본 발명의 양념소스의 제조방법 및 양념소스는, 주꾸미와 삼겹살, 버섯을 기준으로, 물 1000g에 당귀 5~15g, 감초 5~15g, 오가피 25~35g, 생강 45~55g, 엄나무 25~35g, 둥글레 15~25g, 구기자 5~15g, 대추 25~35g을 투입한 다음, 센 불에서 50~60분, 중간 불에서 25~30분, 약한 불에서 15~25분 동안 끓인 후, 내용물을 건져내서 한방육수로 조리하는 단계와, 상기의 한방육수에 매실원액 90g~110g과, 마늘 45g~55g, 양파 90g~110g, 배 135g~165g, 설탕 90g~110g, 태양초고추가루 450g~550g, 청양고추가루 450g~550g, 물엿 900g~1100g, 녹차 4g~5g, 후추 13g~17g, 고추장 1350g~1650g, 다시다 45g~55g을 투입하고 배합하는 단계로 이루어짐을 특징으로 한다.
또는, 상기의 양념소스를 5~17℃의 온도에서 6일~7일 동안 숙성시키는 단계를 거치는 것이 바람직하며, 이러한 과정을 거쳐 한층더 뛰어난 맛을 풍미할 수 있다.
위를 더욱 자세하게 설명하면 다음과 같다.
먼저, 본 발명의 양념소스를 제조하기 위해 한방육수를 조리한다.
상기의 한방육수는 준비된 물 1000g에 당귀 5~15g, 감초 5~15g, 오가피 25~35g, 생강 45~55g, 엄나무 25~35g, 둥글레 15~25g, 구기자 5~15g, 대추 25~35g을 투입한다. 이후, 센 불에서 50~60분, 중간 불에서 25~30분, 약한 불에서 15~25분 동안 불조절을 하면서 가열하여 충분히 끓여낸다. 이로써, 각종 영양성분 및 약효를 섭취할 수 있기에 건강에도 매우 이로운 것이다. 또한 후각적으로도 한약 약재의 향을 느낄 수가 있어서 미각을 향상시킬 수 있다.
여기서, 상기 재료들의 주요성분 및 효능을 살펴보면, 당귀는 주성분이 정유(精油), 자궁흥분성 성분, 자당, 비타민 E 등으로, 그 성질은 온(溫)하며 독이 없고, 신맛과 단맛이 나는데 약간 쓴맛을 느낄 수 있으며, 주로 심장, 간, 비장의 3경(三經)에 작용하는 것으로 알려져 있다.
상기 감초(甘草)는 일명 '약방의 감초'라 칭할 정도로 한약재로 널리 사용되며, 주로 뿌리를 섭취하는데, 단맛이 나서 감미료 등으로 사용한다.
상기 오가피는 일명 '가시오가피'라 하며, 당뇨병에서는 혈당치 억제작용, 항스트레스 작용도 해명되어 인체의 항상성 유지, 자율신경 실조증 치료에 양호, 면역기능의 활성화에 의한 감염증의 예방 치유, 고혈압, 저혈압의 안정화 등 다양한 효능을 가진다.
상기 엄나무는 관절염, 종기, 암, 피부병 등 염증질환에 탁월한 효과가 있고, 신경통에도 잘 들으며, 만성간염 같은 간장질환에도 효과가 크고, 늑막염, 풍습으로 인한 부종 등에도 좋은 효과가 있으며, 진통작용도 상당히 강하다.
상기 둥글레는 허약체질을 강하게 하는 강장, 강정 효과가 있으며, 근경에 콘발라마린(convallamarin), 콘발라마린 캠페롤코사이드(convallarin kaempferolglucoside), 쿠에르시톨(quercitol)과 비타민 A가 함유되어 있으며, 이밖에도 전분 25.6~35.6퍼센트와 점액질이 들어 있다. 잎과 줄기에는 아제티딘-2-카르복실 산(azetidine-2-carboxylic acid)가 함유되어 있다.
상기 구기자(枸杞子)는 기력을 돋워주는 것으로 알려져 있는데, 특히 피로회복에 효과, 면역력 강화, 그리고, 자양강정효과, 정력체력증강, 피로회복효과와, 내장기능 및 지방간을 예방하고 간을 보호하며, 혈액순환을 좋게 하며, 혈당을 낮추고 이뇨, 해열, 변비, 가래, 천식을 낫게 하고 기침을 멈춘다. 필수 아미노산인 타우린, r-아미노버터산이 포함되어 있다.
다음, 상기의 한방육수는 몸에 좋은 매실원액을 투입하여 맛을 향상시키는데, 상기 매실원액은 90g~110g을 투입하는 것이 가장 바람직하다.
상기 매실원액은 매실에는 구연산, 사과산, 화박산 등 유기산이 많이 함유되어 있다. 또한, 체질 개선 효과, 간장을 보호 및 간 기능향상, 해독작용, 소화 불량, 위장 장애에 탁월하고, 칼슘의 흡수율을 높이며, 살균 및 살충작용이 뛰어난 것으로 알려져 있다.
이어, 상기의 한방육수에 마늘 45g~55g, 양파 90g~110g, 배 135g~165g, 설탕 90g~110g, 태양초고추가루 450g~550g, 청양고추가루 450g~550g, 물엿 900g~1100g, 녹차 4g~5g, 후추 13g~17g, 고추장 1350g~1650g, 다시다 45g~55g을 투입한 후, 재료의 맛이 서로 어울리도록 충분히 저어 배합된 양념소스로 제조된다.
*상기의 재료 중에서 대표적으로, 녹차는 인체에 유익한 카로틴, 비타민 C, 비타민 E의 항산화 비타민과 칼륨, 마그네슘 등의 무기질 성분이 함유되어 있으며, 또한 카테킨(catechin)이라는 성분은 항산화 작용을 하는 폴리페놀의 한 종류로 유해 활성산소를 차단하여 노화와 암을 줄이는 효과가 있는 등 다양한 효능이 있다.
다음, 상기의 양념소스는 5~17℃의 온도를 유지한 실내에서 6일~7일 동안 숙성시키는 단계를 거쳐, 상기 한방육수 및 각종 재료들이 숙성되면서 울어나 한층더 조화로운 풍미를 느낄 수 있게 된다.
본 발명의 양념소스를 이용하여 상기와 같이 예시한 주꾸미와 삼겹살과 버섯을 주재료로 하는 음식을 조리함에 있어서, 주꾸미의 질감을 부드럽게 하고 주꾸미와 삼겹살의 특유의 비린내와 느끼함을 제거하는 등, 음식의 맛과 향을 한층더 향상시킬 수 있음은 물론, 양념소스의 각종 영양분 및 효능들을 함께 섭취할 수 있어 건강에도 매우 이로운 것이다.
상기 주꾸미를 돼지고기 삼겹살과 함께 매운 불고기양념으로 무쳐서 숯불에 구워 먹는 것도 별미이지만, 본 발명의 양념소스를 곁들여 먹으면 한층더 뛰어난 맛을 느낄 수 있다.
주꾸미는 일반적으로 알려진 바와 같이, 지방산과 디에이치에이(DHA)를 다량으로 함유하고 있을 뿐만 아니라, 담석용해 간장의 해독기능 강화, 혈중 콜레스테롤 수치 감소, 혈압정상화, 당뇨병 예방, 시력회복 및 근육의 피로회복 등에 좋은 타우린이 다량함유되어 있으며, 칼로리가 낮으면서도 우리 몸에 꼭 필요한 필수아미노산이 풍부하게 함유되어 있는 건강식품으로 선호도가 좋은 음식이다.
돼지고기는 신장을 보하면서 음기(陰氣)를 보해주는 효능이 뛰어나지만 지방과 콜레스테롤치가 높은 것이 단점이나, 반면 주꾸미는 체내 콜레스테롤치를 내려주는 타우린이 다량 함유되어 돼지고기의 단점을 해결해준다.
버섯은 수분 90%, 당질 5.1%, 단백질 2%, 지질 0.3% 등으로 이루어져 있고 저칼로리의 건강식품으로, 비타민A를 제외한 대부분의 비타민이 골고루 함유되어 있으며, 철분과 비타민B₂비타민D가 풍부하게 함유되어 있다. 또한, 구아닐산이라는 성분에 의해 특유의 감칠맛을 느낄 수 있다.
특히, 버섯은 항암 및 항종양 작용, 레티난(letinan)의 작용을 하고 혈압 및 혈중콜레스테롤 강하작용을 하며, 당뇨병, 비만, 동맥경화, 고혈압의 개선작용을 하며, 장기를 튼튼하게 하게 한다.
Seasoning method of the sauce and seasoning sauce of the present invention, on the basis of jukkumi and pork belly, mushrooms, 1000g water 5 ~ 15g, licorice 5 ~ 15g, Ogapi 25 ~ 35g, ginger 45 ~ 55g, oak 25 ~ 35g, Put 15 ~ 25g round, 5 ~ 15g wolfberry, 25 ~ 35g jujube, boil for 50 ~ 60 minutes on high heat, 25 ~ 30 minutes on medium heat, 15 ~ 25 minutes on low heat, and then take out the contents Cooking with herbal broth, and the above-mentioned herbal broth 90g ~ 110g, garlic 45g ~ 55g, onion 90g ~ 110g, pear 135g ~ 165g, sugar 90g ~ 110g, sun red pepper 450g ~ 550g, cheongyang pepper 450g ~ 550g, starch syrup 900g ~ 1100g, green tea 4g ~ 5g, pepper 13g ~ 17g, red pepper paste 1350g ~ 1650g, again 45g ~ 55g is characterized in that the step consists of adding and blending.
Or, it is preferable to go through the step of aging the seasoning sauce for 6 days to 7 days at a temperature of 5 ~ 17 ℃, through this process it can be flavored even more excellent.
The above is described in more detail as follows.
First, the herbal broth is cooked to prepare the seasoning sauce of the present invention.
For the herbal broth above, put 1000g of prepared Angelica 5 ~ 15g, licorice 5 ~ 15g, Ogapi 25 ~ 35g, ginger 45 ~ 55g, oak 25 ~ 35g, round 15 ~ 25g, wolfberry 5 ~ 15g, jujube 25 ~ 35g do. After 50-60 minutes on a high heat, 25-30 minutes on a medium fire, 15-25 minutes on a low heat, while heating, while boiling, enough to boil. Thus, it is very beneficial to health because you can take a variety of nutritional ingredients and medicinal effects. In addition, the sense of smell can also feel the smell of herbal medicines can improve the taste.
Here, looking at the main ingredients and efficacy of the ingredients, Angelica is the main ingredient is essential oil (精油), uterine excitable ingredients, sucrose, vitamin E, etc., its properties are warm (溫), non-toxic, sour and sweet taste slightly bitter taste You can feel it, it is known that the three acts mainly on the heart, liver and spleen.
The licorice (甘草) is also widely used as a herbal medicine, so-called 'medicine licorice', mainly to ingest the root, sweet taste is used as a sweetener.
Ogapi is called a 'gashigapi', diabetes in the blood sugar level suppression effect, anti-stress action is also elucidated to maintain the homeostasis of the human body, good for autonomic ataxia, prevention of infection by the activation of immune function, hypertension, stabilization of hypotension It has various effects.
The oak tree has an excellent effect on inflammatory diseases such as arthritis, boils, cancer, skin diseases, listens well to neuralgia, is effective in liver diseases such as chronic hepatitis, and also has good effects on pleurisy, edema caused by customs, and analgesic effects. Fairly strong.
The roundle has a tonic, stiffening effect to strengthen the weak constitution, convallamarin (convallamarin), convallarin kaempferolglucoside (convallarin kaempferolglucoside), querciitol (quercitol) and vitamin A in the root, In addition, it contains 25.6 ~ 35.6 percent of starch and mucus. Leaves and stems contain azetidine-2-carboxylic acid.
The Gojija (枸杞 子) is known to boost the energy, in particular, the effect of fatigue recovery, strengthening immunity, and nourishment strengthening effect, strengthening stamina, fatigue recovery effect, prevent visceral function and fatty liver and protect the liver , Improve blood circulation, lower blood sugar, diuresis, fever, constipation, sputum, asthma and stop coughing. Essential amino acids taurine and r-aminobutyric acid are included.
Next, the herbal broth is added to the good plum juice to the body to improve the taste, the plum juice is most preferably added to 90g ~ 110g.
The plum stock contains a lot of organic acids, such as citric acid, malic acid, hwabaksan in plum. In addition, it is known to improve the constitution, protect the liver and improve liver function, detoxification, indigestion, gastrointestinal disorders, increase the absorption of calcium, excellent sterilization and insecticidal action.
Next, garlic 45g ~ 55g, onion 90g ~ 110g, pear 135g ~ 165g, sugar 90g ~ 110g, sun red pepper 450g ~ 550g, Cheongyang red pepper 450g ~ 550g, starch syrup 900g ~ 1100g, green tea 4g ~ 5g , Pepper 13g ~ 17g, Gochujang 1350g ~ 1650g, again put 45g ~ 55g, and then the ingredients are mixed with each other to make the sauce is mixed with enough sauce.
* Among the above ingredients, green tea contains carotene, vitamin C and vitamin E antioxidant vitamins and minerals such as potassium and magnesium, which are beneficial to the human body, and catechin is an antioxidant polyphenol. It is one of the kinds of harmful harmful oxygen by blocking the effects of aging and cancer has various effects.
Next, the seasoning sauce is aged for 6-7 days in a room maintained at a temperature of 5 ~ 17 ℃, the herbal broth and various ingredients are aged while crying to feel a more harmonious flavor do.
In the cooking of the food containing the jookkuk, pork belly and mushrooms as described above using the spice sauce of the present invention, the texture of the walnut is softened, and the unique fishy and sensation of the pork meat and pork belly is removed. The taste and aroma of the can be further improved, as well as the various nutrients and benefits of seasoning sauce can be taken together is very beneficial to health.
It is also a delicacy to eat the Jukgumi with pork pork belly and spicy bulgogi seasoned with charcoal fire, but if you eat with the seasoning sauce of the present invention, you can feel even better taste.
As it is commonly known, jukkumi contains a large amount of fatty acids and DHA, as well as strengthens the detoxification of gallstones, decreases blood cholesterol levels, normalizes blood pressure, prevents diabetes, recovers eyesight and muscle fatigue. It is a healthy food that contains a lot of taurine, which is good for recovery, and is low in calories and rich in essential amino acids that are essential for our body.
Pork is good for showing the kidneys while watching the kidneys, but high fat and cholesterol levels are disadvantageous, while jukkumi solves the shortcomings of pork by containing large amounts of taurine which lowers cholesterol levels in the body.
Mushroom is composed of 90% moisture, 5.1% sugar, 2% protein and 0.3% lipid. It is a low-calorie health food that contains most of the vitamins except vitamin A, and is rich in iron and vitamin B₂vitamin D. It is. In addition, the unique umami can be felt by the ingredient guanylic acid.
In particular, mushrooms act as anti-cancer and anti-tumor, retinan (letinan), blood pressure and blood cholesterol lowering action, diabetes, obesity, arteriosclerosis, hypertension, and to strengthen the organs.
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Cited By (4)
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| KR101119081B1 (en) | 2010-06-23 | 2012-03-16 | 이봉문 | Preparation method of powder sauce for fried ckicken |
| CN104222985A (en) * | 2014-09-01 | 2014-12-24 | 唐海玲 | Health hotpot condiment and preparation method thereof |
| CN104223007A (en) * | 2013-06-13 | 2014-12-24 | 汤阴县长城春饭店 | Fresh spicy chicken meat source and preparation method |
| CN104223005A (en) * | 2013-06-13 | 2014-12-24 | 汤阴县长城春饭店 | Fresh spicy beef sauce and preparation method |
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| KR101231781B1 (en) * | 2010-11-08 | 2013-02-08 | 김미리 | Sauce for duck meat and grilled duck |
| KR101314434B1 (en) * | 2011-11-18 | 2013-10-07 | 유진종 | Seasoning with jujube concentrate and japanese apricot concentrate and seasoned dried filefish thereof |
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| KR101119081B1 (en) | 2010-06-23 | 2012-03-16 | 이봉문 | Preparation method of powder sauce for fried ckicken |
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| KR20090120041A (en) | 2009-11-24 |
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