KR101710804B1 - Method for producing pungent sauce for steamed pig back ribs and pungent sauce for steamed pig back ribs produced by same method - Google Patents
Method for producing pungent sauce for steamed pig back ribs and pungent sauce for steamed pig back ribs produced by same method Download PDFInfo
- Publication number
- KR101710804B1 KR101710804B1 KR1020150147156A KR20150147156A KR101710804B1 KR 101710804 B1 KR101710804 B1 KR 101710804B1 KR 1020150147156 A KR1020150147156 A KR 1020150147156A KR 20150147156 A KR20150147156 A KR 20150147156A KR 101710804 B1 KR101710804 B1 KR 101710804B1
- Authority
- KR
- South Korea
- Prior art keywords
- ribs
- red pepper
- pork
- sauce
- pepper powder
- Prior art date
Links
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
-
- A23L11/20—
-
- 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
- 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
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 고춧가루, 쥐똥고춧가루, 설탕, 글루타민산나트륨, 매실청, 다진마늘, 들기름, 청양고추 및 물 등을 혼합한 후 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 돼지 등갈비찜용 매운 소스의 제조방법, 상기 방법으로 제조된 돼지 등갈비찜용 매운 소스 및 상기 돼지 등갈비찜용 매운 소스와 돼지 등갈비 육수를 삶은 돼지 등갈비에 넣고 끓여 제조하는 것을 특징으로 하는 매운 돼지 등갈비찜의 제조방법에 관한 것이다.The present invention relates to a method for preparing a spicy sauce for pork ribs, which comprises mixing red pepper powder, pelleted red pepper powder, sugar, sodium glutamate, plum gruel, chopped garlic, perilla oil, A spicy sauce for pork ribs such as pork produced by the above method, and a spicy sauce for pork ribs such as pork and boiled pork such as pork are prepared by boiling in boiled ribs, .
돼지고기는 대표적인 서민음식으로 각 부위에 따라 다양한 요리로 즐길 수 있다. 예를 들어 삽겹살, 목살 등과 같은 부위는 구위로, 등뼈는 찜이나 탕으로, 다리는 족발 요리로, 갈비는 갈비찜 등과 같이 다양한 조리법으로 즐길 수 있다.Pork is a typical common food, and you can enjoy various dishes depending on each part. For example, you can enjoy a variety of recipes such as bamboo shoots, necklaces, etc., the backbone is steamed or hot, the legs are for footbaths, and the ribs are for ribs.
특히, 최근에는 돼지고기 중 등갈비를 이용한 음식이 많이 선을 보이고 있으며, 이러한 등갈비는 80~100 kg 나가는 돼지 한 마리에 12 kg 밖에 나오지 않는 부위임에도 불구하고, 그 맛으로 인하여 구이와 찜 요리로 많이 소비되고 있으며, 최근에는 서민들이 주로 즐기는 서민 음식 중의 하나로 자리하고 있다.Especially, recently, there is a lot of food using ribs such as pork, and even though the ribs are only 12 kg in a pig of 80 ~ 100 kg, And it has recently become one of the popular food for the common people.
이와 같은 돼지 갈비찜의 주재료인 돼지갈비에는 콜레스테롤 수치를 낮춰주는 불포화 지방산이 풍부하여 성인병 예방에 효과적이며, 철분이 풍부해서 빈혈을 예방하는 것에 효능이 있으나, 특유의 누린내를 가지어 무엇보다 조리할 때에 누린내를 제거하고 풍미를 인가하는 것이 중요하다.Pork ribs, which are the main ingredients of pork ribs, are effective in preventing adult diseases because of the abundance of unsaturated fatty acids that lower cholesterol levels. They are effective in preventing anemia due to the abundance of iron. However, It is important to remove the nutrients and apply the flavor.
돼지 등갈비는 조리하는 방법이 많지 않은 가운데, 소금간으로 처리하는 것만으로는 돼지 특유의 냄새를 제거하기 어렵고 쫄깃한 육질을 제대로 살리지 못하는 단점이 있다. 이러한 문제점을 해결하기 위해 여러 가지 돼지 갈비용 양념이 선보이고 있으나, 종래의 양념은 대다수가 조미료와 설탕이 과다 첨가되어 너무 달거나 느끼한 문제점이 있다.There are not many ways to cook ribs such as pork, but it is difficult to remove odor of pork by processing only with salt liver, and it is not able to make healthy meat quality properly. To solve these problems, various safflower spices have been introduced. However, the conventional safflower has a problem in that the seasoning and the sugar are excessively added to the safflower so that it is too sweet or too hot.
또한, 최근 매운 음식의 열풍으로 외식업계에서는 매운맛을 내세운 신메뉴 출시가 잇따르고 있다. 일반적으로 매운맛을 내는 고추에 들어있는 캡사이신이라는 성분이 혈액순환을 촉진시키고, 열과 땀을 함께 배출시키는 역할을 한다. 또한, 매운 맛은 아드레날린과 엔도르핀 분비를 촉진시켜 일시적으로나마 스트레스가 해소되는 기분을 느끼게 해 중독성이 강하다. 그러나, 외식업계에서 매운맛을 내기 위해 주로 캡사이신 조미 소스를 첨가하여 매운맛을 내고 있으나, 시판되는 캡사이신 조미 소스는 고추 추출 성분은 2~6% 정도에 불과하고 단맛 및 신맛 등을 내는 조미료, 유화제, 합성보존료 등이 혼합되어 먹기 좋게 만들어진 소스로, 맛이 매우 자극적일 뿐만 아니라 각종 첨가물로 인해 건강에도 좋지 않은 문제점이 있다. In addition, recent hot spots in the food service industry have been pushing the launch of new menus. Capsaicin, commonly found in hot peppers, promotes blood circulation and releases heat and sweat together. In addition, spicy flavor promotes the secretion of adrenaline and endorphins, which temporarily feel stress relieved feeling addictive strong. However, in order to have a pungent taste in the food service industry, capsaicin seasoning sauce is mainly added with capsaicin seasoning sauce, but the commercially available capsaicin seasoning sauce has only about 2 ~ 6% of pepper extract ingredient, and seasonings, emulsifier, It is a sauce which is mixed with preservatives and is made to eat well. It is not only very irritating to taste, but also bad for health because of various additives.
한국등록특허 제1232842호에는 매운 돼지 등갈비 찜의 제조방법이 개시되어 있고, 한국공개특허 제2011-0131874호에는 돼지 등갈비 숙성용 소스의 제조방법이 개시되어 있으나, 본 발명의 돼지 등갈비찜용 매운 소스의 제조방법과는 상이하다.Korean Patent No. 1232842 discloses a method for preparing steamed ribs such as spicy pigs and Korean Patent Laid-Open Publication No. 2011-0131874 discloses a method for preparing a source for ripening ribs such as pigs. However, This method is different from the method of producing a spicy source.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 일반 고춧가루, 쥐똥고춧가루, 설탕, 글루타민산나트륨, 매실청, 다진마늘, 들기름 및 청양고추 등의 재료를 최적의 조건으로 배합한 후 숙성시켜 돼지 등갈비찜용 매운 소스를 제조함으로써, 캡사이신 조미 소스를 사용하지 않고, 깔끔하게 맵고 감칠맛으로 인해 기존의 돼지 등갈비찜용 소스에 비해 기호도가 더욱 증진될 뿐만 아니라, 등갈비 특유의 이취는 제거되고 육질이 부드러운 돼지 등갈비찜을 제조할 수 있는 돼지 등갈비찜용 매운 소스의 제조방법을 제공하는 데 있다.SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and an object of the present invention is to provide a method for preparing a red pepper powder, a red pepper powder, a sugar red pepper powder, a sugar, a sodium glutamate, a plum gum, chopped garlic, By aging and producing spicy sauce for pork and ribs, it is not used capsaicin seasoning sauce, it is neatly spicy and rich in taste, so it is more favorable than conventional sauce for pork and ribs, and the unique odor of ribs is removed And to provide a method for producing a spicy sauce such as a pig, which can produce a galbi steamed meat such as a soft pork.
상기 과제를 해결하기 위해, 본 발명은 고춧가루, 쥐똥고춧가루, 설탕, 후춧가루, 글루타민산나트륨, 매실청, 두반장, 고추장, 된장, 다진마늘, 청양고추, 들기름 및 물을 혼합한 혼합물을 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 돼지 등갈비찜용 매운 소스의 제조방법을 제공한다.In order to solve the above problems, the present invention provides a process for aging a mixture of a red pepper powder, a red pepper powder, a sugar, a black pepper powder, a sodium glutamate, a green tea powder, a hemicellulose, a red pepper powder, a soybean paste, The present invention also provides a method for producing a spicy sauce for boiled pork ribs,
또한, 본 발명은 고춧가루, 쥐똥고춧가루, 페페론치노 가루, 설탕, 글루타민산나트륨, 매실청, 다진마늘, 청양고추, 들기름, 맛술 및 물을 혼합한 혼합물을 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 돼지 등갈비찜용 매운 소스의 제조방법을 제공한다.In addition, the present invention is characterized in that it comprises a step of aging a mixture of red pepper powder, pelleted red pepper powder, pepperonchinose powder, sugar, sodium glutamate, plum blue, chopped garlic, red pepper paste, perilla oil, The present invention provides a method for producing a spicy sauce for boiled ribs such as pork.
또한, 본 발명은 (a) 고춧가루, 쥐똥고춧가루, 설탕, 후춧가루, 글루타민산나트륨, 매실청, 두반장, 고추장, 된장, 다진마늘, 청양고추, 들기름 및 물을 혼합하는 단계; (b) 고춧가루, 쥐똥고춧가루, 페페론치노 가루, 설탕, 글루타민산나트륨, 매실청, 다진마늘, 청양고추, 들기름, 맛술 및 물을 혼합하는 단계; 및 (c) 상기 (a)단계의 혼합한 혼합물과 상기 (b)단계의 혼합한 혼합물을 혼합한 후 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 돼지 등갈비찜용 매운 소스의 제조방법을 제공한다.The present invention also relates to a method for producing a green tea product, comprising the steps of: (a) mixing red pepper powder, pelleted red pepper powder, sugar, black pepper powder, sodium glutamate, plum gum, bamboo, kochujang, miso, chopped garlic, (b) mixing red pepper powder, pellet red pepper powder, peperonchino powder, sugar, sodium glutamate, plum blue, chopped garlic, red pepper, perilla oil, And (c) mixing the mixture of step (a) and the mixture of step (b), followed by aging the mixture. do.
또한, 본 발명은 상기 방법으로 제조된 돼지 등갈비찜용 매운 소스를 제공한다.In addition, the present invention provides a spicy sauce for boiled ribs, such as pork, prepared by the above method.
또한, 본 발명은 상기 돼지 등갈비찜용 매운 소스와 돼지 등갈비 육수를 삶은 돼지 등갈비에 넣고 끓여 제조하는 것을 특징으로 하는 매운 돼지 등갈비찜의 제조방법을 제공한다.In addition, the present invention provides a method for producing galvigi such as spicy pork, which is prepared by boiling the hot sauce for pork ribs and boiled pork such as pork in boiled pork.
본 발명은 천연 재료를 최적의 조건으로 배합한 후 숙성시켜 돼지 등갈비찜용 매운 소스를 제조함으로써, 돼지 등갈비가 가지고 있는 가장 큰 문제점인 누린내를 제거하고, 캡사이신 조미 소스를 사용하지 않고 천연 재료 및 양념을 사용하기 때문에 깔끔하고 매운맛과 감칠맛으로 인해 소비자들이 더욱 선호하는 돼지 등갈비찜을 제공할 수 있는 효과를 가져올 수 있다.The present invention relates to a method for producing a spicy sauce for a pork rib, such as a pork, by mixing natural ingredients under optimal conditions and then aging them, thereby removing the nutrients which are the biggest problem of ribs such as pigs, Because it uses seasonings, it is neat and it can bring about the effect of offering hot and cold ribs such as pork, which is preferred by consumers because of its spicy and rich taste.
본 발명의 목적을 달성하기 위하여, 본 발명은 In order to achieve the object of the present invention,
(a) 고춧가루, 쥐똥고춧가루, 설탕, 후춧가루, 글루타민산나트륨, 매실청, 두반장, 고추장, 된장, 다진마늘, 청양고추, 들기름 및 물을 혼합하는 단계; 및(a) mixing red pepper powder, pelleted red pepper powder, sugar, black pepper powder, sodium glutamate, plum gum, two half capsules, red pepper paste, miso, chopped garlic, red pepper paste, perilla oil and water; And
(b) 상기 (a)단계의 혼합한 혼합물을 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 돼지 등갈비찜용 약간 매운 소스의 제조방법을 제공한다.and (b) aging the mixed mixture of step (a). The method of producing a slightly spicy sauce for boiled ribs, such as pigs, is provided.
본 발명의 돼지 등갈비찜용 약간 매운 소스의 제조방법은, 보다 구체적으로는The method of producing a slightly spicy sauce for boiled ribs, such as pigs of the present invention,
(a) 고춧가루 400~600 g, 쥐똥고춧가루 400~600 g, 설탕 200~260 g, 후춧가루 25~35 g, 글루타민산나트륨 35~45 g, 매실청 60~80 g, 두반장 100~140 g, 고추장 160~240 g, 된장 200~260 g, 다진마늘 160~240 g, 청양고추 120~180 g, 들기름 70~90 g 및 물 1300~1800 mL를 혼합하는 단계; 및(a) Red pepper powder 400 ~ 600g, red pepper powder 400 ~ 600g, sugar 200 ~ 260g, pepper powder 25 ~ 35g, sodium glutamate 35 ~ 45g, 160 to 240 g of maltose, 200 to 260 g of miso, 160 to 240 g of minced garlic, 120 to 180 g of Cheongyang red pepper, 70 to 90 g of perilla oil and 1300 to 1800 mL of water; And
(b) 상기 (a)단계의 혼합한 혼합물을 4~10℃에서 20~28시간 동안 숙성시키는 단계를 포함할 수 있다.(b) aging the mixed mixture of step (a) at 4 to 10 ° C for 20 to 28 hours.
본 발명의 돼지 등갈비찜용 약간 매운 소스의 제조방법에서, 상기 (a)단계의 재료 및 함량으로 배합된 돼지 등갈비찜용 소스는 맛이 산뜻하고 깔끔하면서 너무 맵지 않아 매운 음식을 잘 먹지 못하는 어린이들을 비롯한 청소년, 노인, 외국인 등의 다양한 소비자들의 기호도에 적합하다. 또한, 상기 돼지 등갈비찜용 약간 매운 소스를 돼지 등갈비찜에 사용할 경우, 등갈비 특유의 누린내는 제거되고 육질이 부드럽고 풍미가 우수하여 기호도가 증진된 돼지 등갈비찜으로 제조할 수 있었다. 또한, 재료들을 단순히 혼합하지 않고 상기 (b)단계와 같은 조건에서 소스를 숙성시키는 과정을 통해 재료들의 맛이 조화를 이루고 더욱더 깊은맛을 낼 수 있었다.In the method for producing a slightly spicy sauce for pork ribs such as pigs of the present invention, the sauce for the ribs such as pigs mixed with the ingredients and the content of the step (a) described above is used in a variety of ways such as the children who can not eat spicy food because the taste is fresh, It is suitable for the preference of various consumers such as teenagers, elderly people, and foreigners. In addition, when a slightly spicy sauce for pork ribs such as pork was used for the pork ribs such as pork, the pork ribs such as pork such as pigs which were removed from the pork ribs were removed and the meat quality was improved. In addition, the taste of the ingredients was harmonized and the taste could be further deepened through the process of aging the sauce under the same condition as the step (b) without simply mixing the ingredients.
본 발명은 또한,The present invention also relates to
(a) 고춧가루, 쥐똥고춧가루, 페페론치노 가루, 설탕, 글루타민산나트륨, 매실청, 다진마늘, 청양고추, 들기름, 맛술 및 물을 혼합하는 단계; 및(a) mixing red pepper powder, pellet red pepper powder, peperonchino powder, sugar, sodium glutamate, plum blue, chopped garlic, chrysanthemum chili, perilla oil, garlic and water; And
(b) 상기 (a)단계의 혼합한 혼합물을 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 돼지 등갈비찜용 보통 매운 소스의 제조방법을 제공한다.and (b) aging the mixed mixture of step (a). The present invention also provides a method for producing a spicy sauce for boiled pork ribs.
본 발명의 돼지 등갈비찜용 보통 매운 소스의 제조방법은, 구체적으로는The method for producing a common spicy sauce for boiled ribs, such as pigs of the present invention,
(a) 고춧가루 400~600 g, 쥐똥고춧가루 400~600 g, 페페론치노 가루 80~120 g, 설탕 160~240 g, 글루타민산나트륨 35~45 g, 매실청 60~80 g, 다진마늘 250~350 g, 청양고추 80~120 g, 들기름 80~120 g, 맛술 350~450 g 및 물 1400~1800 mL를 혼합하는 단계; 및(a) 400 to 600 g of red pepper powder, 400 to 600 g of red pepper powder, 80 to 120 g of pepperonchinose powder, 160 to 240 g of sugar, 35 to 45 g of sodium glutamate, 60 to 80 g of plum violet, 250 to 350 g, Cheongyang red pepper 80 to 120 g, perilla oil 80 to 120 g, 350 to 450 g of Tamsul and 1400 to 1800 mL of water; And
(b) 상기 (a)단계의 혼합한 혼합물을 4~10℃에서 20~28시간 동안 숙성시키는 단계를 포함할 수 있다.(b) aging the mixed mixture of step (a) at 4 to 10 ° C for 20 to 28 hours.
본 발명의 돼지 등갈비찜용 보통 매운 소스의 제조방법에서, 상기 (a)단계의 재료 및 함량으로 배합된 돼지 등갈비찜용 소스는 적절한 매운맛으로 인해 모든 소비자들의 기호에 적합하고 식욕을 촉진시킬 수 있다. 또한, 매운맛, 단맛 및 감칠맛이 잘 조화될 뿐만 아니라, 돼지 등갈비찜에 사용할 경우, 등갈비 특유의 누린내는 제거되고 육질이 부드럽고 풍미가 우수하여 기호도가 증진된 돼지 등갈비찜으로 제조할 수 있었다. 또한, 재료들을 단순히 혼합하지 않고 상기 (b)단계와 같은 조건에서 소스를 숙성시키는 과정을 통해 재료들의 맛이 조화를 이루고 더욱더 깊은맛을 낼 수 있었다.In the method of producing a common spicy sauce for a pork rib, such as a pig, etc. of the present invention, a sauce for ribs such as a pork mixed with the ingredients and the content of the step (a) is suitable for all consumers' . In addition, not only the pungent taste, sweetness and richness are harmonized but also the pigs' ribs, such as pigs, are removed. In addition, the taste of the ingredients was harmonized and the taste could be further deepened through the process of aging the sauce under the same condition as the step (b) without simply mixing the ingredients.
본 발명은 또한,The present invention also relates to
(a) 고춧가루, 쥐똥고춧가루, 설탕, 후춧가루, 글루타민산나트륨, 매실청, 두반장, 고추장, 된장, 다진마늘, 청양고추, 들기름 및 물을 혼합하는 단계;(a) mixing red pepper powder, pelleted red pepper powder, sugar, black pepper powder, sodium glutamate, plum gum, two half capsules, red pepper paste, miso, chopped garlic, red pepper paste, perilla oil and water;
(b) 고춧가루, 쥐똥고춧가루, 페페론치노 가루, 설탕, 글루타민산나트륨, 매실청, 다진마늘, 청양고추, 들기름, 맛술 및 물을 혼합하는 단계; 및(b) mixing red pepper powder, pellet red pepper powder, peperonchino powder, sugar, sodium glutamate, plum blue, chopped garlic, red pepper, perilla oil, And
(c) 상기 (a)단계의 혼합한 혼합물과 상기 (b)단계의 혼합한 혼합물을 혼합한 후 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 돼지 등갈비찜용 아주 매운 소스의 제조방법을 제공한다.(c) mixing the mixture of step (a) and the mixture of step (b) and aging the mixture. The method of manufacturing a very spicy sauce for a pork rib do.
본 발명의 돼지 등갈비찜용 아주 매운 소스의 제조방법은, 구체적으로는The method for producing a very spicy sauce for boiled ribs, such as pigs of the present invention,
(a) 고춧가루 400~600 g, 쥐똥고춧가루 400~600 g, 설탕 200~260 g, 후춧가루 25~35 g, 글루타민산나트륨 35~45 g, 매실청 60~80 g, 두반장 100~140 g, 고추장 160~240 g, 된장 200~260 g, 다진마늘 160~240 g, 청양고추 120~180 g, 들기름 70~90 g 및 물 1300~1800 mL를 혼합하는 단계;(a) Red pepper powder 400 ~ 600g, red pepper powder 400 ~ 600g, sugar 200 ~ 260g, pepper powder 25 ~ 35g, sodium glutamate 35 ~ 45g, 160 to 240 g of maltose, 200 to 260 g of miso, 160 to 240 g of minced garlic, 120 to 180 g of Cheongyang red pepper, 70 to 90 g of perilla oil and 1300 to 1800 mL of water;
(b) 고춧가루 400~600 g, 쥐똥고춧가루 400~600 g, 페페론치노 가루 80~120 g, 설탕 160~240 g, 글루타민산나트륨 35~45 g, 매실청 60~80 g, 다진마늘 250~350 g, 청양고추 80~120 g, 들기름 80~120 g, 맛술 350~450 g 및 물 1400~1800 mL를 혼합하는 단계; 및(b) 400 to 600 g of red pepper powder, 400 to 600 g of red pepper powder, 80 to 120 g of pepperonchinose powder, 160 to 240 g of sugar, 35 to 45 g of sodium glutamate, 60 to 80 g of green tea powder, g, Cheongyang red pepper 80 to 120 g, perilla oil 80 to 120 g, 350 to 450 g of Tamsul and 1400 to 1800 mL of water; And
(c) 상기 (a)단계의 혼합한 혼합물과 상기 (b)단계의 혼합한 혼합물을 22~28:6~10 중량비율로 혼합한 후 4~10℃에서 20~28시간 동안 숙성시키는 단계를 포함할 수 있다.(c) mixing the mixture of step (a) and the mixture of step (b) at a weight ratio of 22 to 28: 6 to 10, and aging the mixture at 4 to 10 ° C for 20 to 28 hours .
본 발명의 돼지 등갈비찜용 아주 매운 소스의 제조방법에서, 상기 (a)단계의 재료 및 함량으로 배합된 돼지 등갈비찜용 소스는 자극적이지 않고 깔끔하게 매운맛으로 인해 매운맛을 좋아하는 소비자들의 입맛을 자극하여 탁월한 맛과 풍미를 제공하여 소비자들의 기호를 충족시킬 수 있다. 또한, 본 발명의 돼지 등갈비찜용 아주 매운 소스를 돼지 등갈비찜에 사용할 경우, 등갈비 특유의 누린내는 제거되고 육질이 부드럽고 풍미가 우수하여 기호도가 증진된 돼지 등갈비찜으로 제조할 수 있었다. 또한, 재료들을 단순히 혼합하지 않고 상기 (b)단계와 같은 조건에서 소스를 숙성시키는 과정을 통해 재료들의 맛이 조화를 이루고 더욱더 깊은맛을 낼 수 있었다.In the method of manufacturing a very spicy sauce for boiled ribs such as pigs of the present invention, the sauce for ribs such as pork mixed with the ingredients and the content of the step (a) is not irritating and stimulates the taste of consumers who like hot spicy Providing excellent taste and flavor, it can satisfy consumers' taste. In addition, when a very spicy sauce for pork ribs of the present invention was used in the case of pork ribs such as pork, the pork ribs such as pork such as pigs which were removed from the pork ribs were removed and the meat quality was improved and the taste was improved. In addition, the taste of the ingredients was harmonized and the taste could be further deepened through the process of aging the sauce under the same condition as the step (b) without simply mixing the ingredients.
본 발명은 또한, 상기 방법으로 제조된 돼지 등갈비찜용 매운 소스를 제공한다.The present invention also provides a spicy sauce for boiled ribs, such as pork, prepared by the above method.
본 발명은 또한, 상기 돼지 등갈비찜용 매운 소스와 돼지 등갈비 육수를 삶은 돼지 등갈비에 넣고 끓여 제조하는 것을 특징으로 하는 매운 돼지 등갈비찜의 제조방법을 제공한다.The present invention also provides a method for producing galbi, such as spicy pork, which is prepared by boiling the hot sauce for pork ribs and boiled pork such as pork.
본 발명의 매운 돼지 등갈비찜의 제조방법에서, 상기 돼지 등갈비 육수는 바람직하게는 핏물을 제거한 돼지 등갈비에 물을 0.8~1.2:1.6~2.4(w/v) 비율로 첨가하여 1~2시간 동안 끓인 후 등갈비를 건져내어 제조할 수 있다. 상기 방법으로 제조된 육수를 소스와 함께 첨가하여 돼지 등갈비찜을 제조할 경우 소스만 이용하는 것에 비해 돼지 등갈비찜의 감칠맛과 깊은맛을 증진시킬 수 있었다. In the method for manufacturing a spicy pork such as a spicy pork according to the present invention, the pig's ribs are preferably prepared by adding water at a ratio of 0.8-1.2: 1.6-2.4 (w / v) to ribs such as pigs from which blood is removed, After boiling, the ribs can be produced by taking out the ribs. When the broth prepared with the above method was added together with the sauce to prepare the ribs such as the pigs, it was possible to enhance the richness and deep taste of the ribs, such as pigs, compared to the sauce alone.
또한, 본 발명의 매운 돼지 등갈비찜의 제조방법에서, 상기 소스와 돼지 등갈비 육수는 25~33:33~40(w:v) 비율로 사용할 수 있으나, 이에 제한되지 않는다.In addition, in the manufacturing method of the galbi of the spicy pig such as the present invention, the sauce and the pork can be used at a ratio of 25 to 33: 33 to 40 (w: v), but the present invention is not limited thereto.
이하, 본 발명의 실시예를 들어 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
제조예Manufacturing example 1: 돼지 1: pig 등갈비찜용Chilled garbage 약간 매운 소스 Slightly spicy sauce
(a) 고춧가루 450 g, 쥐똥고춧가루 550 g, 설탕 210 g, 후춧가루 27 g, 글루타민산나트륨(미원) 42 g, 매실청 65 g, 두반장 130 g, 고추장 220 g, 된장 210 g, 다진마늘 230 g, 청양고추 130 g, 들기름 75 g 및 물 1400 mL를 혼합하였다.(a) 450 g of red pepper powder, 550 g of red pepper powder, 210 g of sugar, 27 g of pepper powder, 42 g of sodium glutamate (Miwon), 65 g of plum gruel, 130 g of hemp, 220 g of red pepper paste, 210 g of miso, 230 g of chopped garlic , 130 g of Cheongyang red pepper, 75 g of perilla oil and 1400 mL of water.
(b) 상기 (a)단계의 혼합한 혼합물을 5℃에서 26시간 동안 숙성시켰다.(b) The mixed mixture of step (a) was aged at 5 DEG C for 26 hours.
제조예Manufacturing example 2: 돼지 2: pig 등갈비찜용Chilled garbage 보통 매운 소스 Usually spicy sauce
(a) 고춧가루 450 g, 쥐똥고춧가루 550 g, 페페론치노(peperoncino) 가루 110 g, 설탕 230 g, 글루타민산나트륨(미원) 42 g, 매실청 65 g, 다진마늘 270 g, 청양고추 110 g, 들기름 110 g, 맛술 440 g 및 물 1700 mL를 혼합하였다.(a) 450 g of red pepper powder, 550 g of red pepper powder, 110 g of peperoncino powder, 230 g of sugar, 42 g of sodium glutamate (Miwon), 65 g of plum gruel, 270 g of chopped garlic, 110 g, tartaric acid 440 g, and water 1700 mL.
(b) 상기 (a)단계의 혼합한 혼합물을 5℃에서 26시간 동안 숙성시켰다.(b) The mixed mixture of step (a) was aged at 5 DEG C for 26 hours.
제조예Manufacturing example 3: 돼지 3: pig 등갈비찜용Chilled garbage 아주 매운 소스 Very spicy sauce
(a) 고춧가루 450 g, 쥐똥고춧가루 550 g, 설탕 210 g, 후춧가루 27 g, 글루타민산나트륨(미원) 42 g, 매실청 65 g, 두반장 130 g, 고추장 220 g, 된장 210 g, 다진마늘 230 g, 청양고추 130 g, 들기름 75 g 및 물 1400 mL를 혼합하여 혼합물 1을 제조하였다.(a) 450 g of red pepper powder, 550 g of red pepper powder, 210 g of sugar, 27 g of pepper powder, 42 g of sodium glutamate (Miwon), 65 g of plum gruel, 130 g of hemp, 220 g of red pepper paste, 210 g of miso, 230 g of chopped garlic , 130 g of Cheongyang red pepper, 75 g of perilla oil and 1400 mL of water were mixed to prepare Mixture 1.
(b) 고춧가루 450 g, 쥐똥고춧가루 550 g, 페페론치노(peperoncino) 가루 110 g, 설탕 230 g, 글루타민산나트륨(미원) 42 g, 매실청 65 g, 다진마늘 270 g, 청양고추 110 g, 들기름 110 g, 맛술 440 g 및 물 1700 mL를 혼합하여 혼합물 2를 제조하였다.(b) 450 g of red pepper powder, 550 g of red pepper powder, 110 g of peperoncino powder, 230 g of sugar, 42 g of sodium glutamate (Miwon), 65 g of plum gruel, 270 g of chopped garlic, 110 g, tartaric acid 440 g, and water 1700 mL were mixed to prepare Mixture 2.
(c) 상기 (a)단계의 제조한 혼합물 1과 상기 (b)단계의 제조한 혼합물 2를 23:9 중량비율로 혼합한 후 5℃에서 26시간 동안 숙성시켰다.(c) The mixture 1 prepared in the step (a) and the mixture 2 prepared in the step (b) were mixed in a weight ratio of 23: 9 and aged at 5 캜 for 26 hours.
실시예Example 1: 소스의 재료 배합비에 따른 돼지 1: Pig according to the mixing ratio of the source material 등갈비찜의Lime 관능검사 Sensory test
1. 돼지 등갈비찜용 약간 매운 소스1. A little hot sauce for pork ribs
상기 제조예 1의 방법으로 제조된 돼지 등갈비찜용 약간 매운 소스, 상기 제조예 1의 방법으로 제조하되, 표 1의 재료 및 배합비로 배합하여 제조된 돼지 등갈비찜용 소스를 이용하여 제조된 돼지 등갈비찜을 가지고 관능검사를 실시하였다. 돼지 등갈비찜은 등갈비찜용 약간 매운 소스 250 g과 돼지 등갈비 육수 370 mL를 삶은 돼지 등갈비에 넣고 끓여 제조하여 관능검사에 사용하였고, 관능검사는 성인 남녀 30명을 대상으로 실시하였으며, 기호도를 구분하여 1점 매우 나쁘다, 2점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋음으로 나타나는 5점 기호척도법을 사용하였다.A slightly spicy sauce for boiled ribs, prepared by the method of Preparation Example 1, pigs prepared by the method of Preparation Example 1 and prepared by mixing the ingredients and the blending ratios in Table 1, The sensory evaluation was carried out with the garlic mash. Pork ribs were prepared by boiling 250g of some spicy sauces and 370mL of ribs, such as pork, in boiled pork, boiled, and used for sensory evaluation. The sensory evaluation was carried out on 30 adult males and females. We used the five - point symbol scale method which showed that 1 point was very bad, 2 points was bad, 3 points were normal, 4 points were good, and 5 points were very good.
제조예 1과 비교예 1 내지 3의 배합비로 제조된 등갈비찜용 소스를 이용하여 제조된 돼지 등갈비찜 관능검사 결과는 하기 표 2와 같다. 그 결과, 향, 맛, 식감 및 전반적인 기호도 모든 항목에서 제조예 1의 배합비로 제조된 소스를 이용하여 제조된 돼지 등갈비찜이 가장 높은 점수를 나타내었다. 캡사이신 소스를 첨가한 비교예 1의 소스를 이용한 돼지 등갈비찜은 모든 항목에서 가장 낮은 점수를 나타내었다.Table 2 shows the results of sensory evaluation of boiled ribs, such as pigs, prepared using safflower sauce prepared at a blending ratio of Preparation Example 1 and Comparative Examples 1 to 3. As a result, the highest score was shown for pigs such as pigs prepared with sauces prepared in the blend ratio of Preparation Example 1 in all items such as flavor, taste, texture and general taste. The source of the sauce of Comparative Example 1 with addition of capsaicin sauce was the lowest in all items.
2. 돼지 등갈비찜용 보통 매운 소스2. Usually spicy sauce for pork ribs
상기 제조예 2의 방법으로 제조된 돼지 등갈비찜용 보통 매운 소스, 상기 제조예 2의 방법으로 제조하되, 표 3의 재료 및 배합비로 배합하여 제조된 돼지 등갈비찜용 소스를 이용하여 제조된 돼지 등갈비찜을 가지고 관능검사를 실시하였다. 돼지 등갈비찜은 등갈비찜용 보통 매운 소스 250 g과 돼지 등갈비 육수 370 mL를 삶은 돼지 등갈비에 넣고 끓여 제조하여 관능검사에 사용하였고, 관능검사는 성인 남녀 30명을 대상으로 실시하였으며, 기호도를 구분하여 1점 매우 나쁘다, 2점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋음으로 나타나는 5점 기호척도법을 사용하였다.Pigs prepared by the method of Preparation Example 2 and prepared by the method of Preparation Example 2 and prepared in accordance with the materials and mixing ratios of the pigs prepared by the method of Preparation Example 2, The sensory evaluation was carried out with the garlic mash. Pork ribs were prepared by boiling 250 g of common hot sauce and 370 mL of ribs and boiled pork in boiled pork. The sensory evaluation was carried out on 30 adult males and females. We used the five - point symbol scale method which showed that 1 point was very bad, 2 points was bad, 3 points were normal, 4 points were good, and 5 points were very good.
제조예 2와 비교예 4 내지 6의 배합비로 제조된 등갈비찜용 소스를 이용하여 제조된 돼지 등갈비찜 관능검사 결과는 하기 표 4와 같다. 그 결과, 향, 맛, 식감 및 전반적인 기호도 모든 항목에서 제조예 2의 배합비로 제조된 소스를 이용하여 제조된 돼지 등갈비찜이 가장 높은 점수를 나타내었다. 캡사이신 소스를 첨가한 비교예 4의 소스를 이용한 돼지 등갈비찜은 모든 항목에서 가장 낮은 점수를 나타내었다.Table 4 shows the results of sensory evaluation of boiled ribs, such as pigs, which were prepared using sauces prepared from the mixture of Preparation Example 2 and Comparative Examples 4 to 6. As a result, the highest score was obtained for the pigs such as pigs prepared by using the sauce prepared in the mixing ratio of Preparation Example 2 in all items such as flavor, taste, texture and general taste. The source of the safflower, such as pigs, with the safflower sauce added with the capsaicin sauce, showed the lowest score in all items.
3. 돼지 등갈비찜용 아주 매운 소스3. Very spicy sauce for pork ribs
상기 제조예 3의 방법으로 제조된 돼지 등갈비찜용 아주 매운 소스, 상기 제조예 3의 방법으로 제조하되, 표 5의 재료 및 배합비로 배합하여 제조된 돼지 등갈비찜용 소스를 이용하여 제조된 돼지 등갈비찜을 가지고 관능검사를 실시하였다. 돼지 등갈비찜은 등갈비찜용 아주 매운 소스 330 g과 돼지 등갈비 육수 370 mL를 삶은 돼지 등갈비에 넣고 끓여 제조하여 관능검사에 사용하였고, 관능검사는 성인 남녀 30명을 대상으로 실시하였으며, 기호도를 구분하여 1점 매우 나쁘다, 2점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋음으로 나타나는 5점 기호척도법을 사용하였다.A very pungent sauce for the boiled ribs prepared by the method of Preparation Example 3, pigs prepared by the method of Preparation Example 3, prepared using the sauce for the ribs, such as pork, prepared by mixing the materials and blending ratios of Table 5 The sensory evaluation was carried out with the garlic mash. Pork ribs, such as ribs, were cooked in boiled pork, boiled and boiled, and boiled for 330 g of very spicy sauces and 370 mL of boiled pork and boiled pork. The sensory evaluation was carried out on 30 adult males and females. We used the five - point symbol scale method which showed that 1 point was very bad, 2 points was bad, 3 points were normal, 4 points were good, and 5 points were very good.
혼합물 1
Mixture 1
혼합물 2
Mixture 2
제조예 3과 비교예 7 내지 9의 배합비로 제조된 등갈비찜용 소스를 이용하여 제조된 돼지 등갈비찜 관능검사 결과는 하기 표 6과 같다. 그 결과, 향, 맛, 식감 및 전반적인 기호도 모든 항목에서 제조예 3의 배합비로 제조된 아주 매운 소스를 이용하여 제조된 돼지 등갈비찜이 가장 높은 점수를 나타내었다. 캡사이신 소스를 첨가한 비교예 7의 소스를 이용한 돼지 등갈비찜은 모든 항목에서 가장 낮은 점수를 나타내었다.The results of the sensory evaluation of pork ribs prepared using safflower sauce prepared at the blending ratio of Production Example 3 and Comparative Examples 7 to 9 are shown in Table 6 below. As a result, the highest scores were obtained for pigs such as pigs prepared with very spicy sauces prepared with the blend ratio of Preparation Example 3 in all items such as flavor, taste, texture and general taste. The source of the sauce of Comparative Example 7 containing the capsaicin sauce was the lowest in all items.
실시예Example 2: 소스의 숙성 조건에 따른 돼지 2: Swine according to the ripening condition of the sauce 등갈비찜의Lime 관능검사 Sensory test
상기 제조예 1, 제조예 2 및 제조예 3의 방법으로 제조된 소스를 이용하여 제조된 돼지 등갈비찜, 상기 제조예 1, 2 및 3의 방법으로 제조하되 소스의 숙성 조건을 달리하여 제조된 소스를 이용한 돼지 등갈비찜을 가지고 관능검사를 실시하였다. 돼지 등갈비찜은 상기 실시예 1에 기재된 방법으로 조리하고, 성인 남녀 30명을 대상으로 실시하였으며, 기호도를 구분하여 1점 매우 나쁘다, 2점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋음으로 나타나는 5점 기호척도법을 사용하였다.Pork ribs prepared by using the sauce prepared by the methods of Preparation Example 1, Preparation Example 2 and Preparation Example 3 were prepared by the same method as in Preparation Examples 1, 2 and 3 except that the sauces prepared by varying the ripening conditions of the sauces Were used for the sensory evaluation. The pigs were cooked according to the method described in Example 1, and 30 adult males and females were cooked. The degree of preference was 1 point, 2 points was bad, 3 points were normal, 4 points were good, 5 points were very good We used the five - point symbol scale method which showed goodness.
그 결과, 상기 표 7에 나타난 바와 같이, 5℃에서 26시간 동안 숙성시킨 소스를 이용한 돼지 등갈비찜이 다른 숙성조건으로 제조된 소스를 이용한 돼지 등갈비찜에 비해 높은 기호도를 나타내었다. 이는 적정 온도 및 시간 동안 숙성시키는 과정을 통해 소스의 재료들의 맛과 향이 조화를 이루어 소스의 맛이 더욱 상승함을 확인할 수 있었다.As a result, as shown in Table 7, the pork ribs such as pork ribs using a source aged at 5 ° C for 26 hours showed a higher preference than those of pork ribs using sauces prepared under different aging conditions. It was confirmed that the flavor and aroma of the ingredients of the sauce were harmonized through the process of aging at an appropriate temperature and time, and the taste of the sauce was further increased.
Claims (8)
(b) 상기 (a)단계의 혼합한 혼합물을 4~10℃에서 20~28시간 동안 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 돼지 등갈비찜용 매운 소스의 제조방법.(a) Red pepper powder 400 ~ 600g, red pepper powder 400 ~ 600g, sugar 200 ~ 260g, pepper powder 25 ~ 35g, sodium glutamate 35 ~ 45g, 160 to 240 g of maltose, 200 to 260 g of miso, 160 to 240 g of minced garlic, 120 to 180 g of Cheongyang red pepper, 70 to 90 g of perilla oil and 1300 to 1800 mL of water; And
(b) aging the mixed mixture of step (a) at 4 to 10 ° C for 20 to 28 hours.
(b) 상기 (a)단계의 혼합한 혼합물을 4~10℃에서 20~28시간 동안 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 돼지 등갈비찜용 매운 소스의 제조방법.(a) 400 to 600 g of red pepper powder, 400 to 600 g of red pepper powder, 80 to 120 g of pepperonchinose powder, 160 to 240 g of sugar, 35 to 45 g of sodium glutamate, 60 to 80 g of plum violet, 250 to 350 g, Cheongyang red pepper 80 to 120 g, perilla oil 80 to 120 g, 350 to 450 g of Tamsul and 1400 to 1800 mL of water; And
(b) aging the mixed mixture of step (a) at 4 to 10 ° C for 20 to 28 hours.
(b) 고춧가루 400~600 g, 쥐똥고춧가루 400~600 g, 페페론치노 가루 80~120 g, 설탕 160~240 g, 글루타민산나트륨 35~45 g, 매실청 60~80 g, 다진마늘 250~350 g, 청양고추 80~120 g, 들기름 80~120 g, 맛술 350~450 g 및 물 1400~1800 mL를 혼합하는 단계; 및
(c) 상기 (a)단계의 혼합한 혼합물과 상기 (b)단계의 혼합한 혼합물을 22~28:6~10 중량비율로 혼합한 후 4~10℃에서 20~28시간 동안 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 돼지 등갈비찜용 매운 소스의 제조방법.(a) Red pepper powder 400 ~ 600g, red pepper powder 400 ~ 600g, sugar 200 ~ 260g, pepper powder 25 ~ 35g, sodium glutamate 35 ~ 45g, 160 to 240 g of maltose, 200 to 260 g of miso, 160 to 240 g of minced garlic, 120 to 180 g of Cheongyang red pepper, 70 to 90 g of perilla oil and 1300 to 1800 mL of water;
(b) 400 to 600 g of red pepper powder, 400 to 600 g of red pepper powder, 80 to 120 g of pepperonchinose powder, 160 to 240 g of sugar, 35 to 45 g of sodium glutamate, 60 to 80 g of green tea powder, g, Cheongyang red pepper 80 to 120 g, perilla oil 80 to 120 g, 350 to 450 g of Tamsul and 1400 to 1800 mL of water; And
(c) mixing the mixture of step (a) and the mixture of step (b) at a weight ratio of 22 to 28: 6 to 10, and aging the mixture at 4 to 10 ° C for 20 to 28 hours The method of manufacturing a spicy sauce for pork ribs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150147156A KR101710804B1 (en) | 2015-10-22 | 2015-10-22 | Method for producing pungent sauce for steamed pig back ribs and pungent sauce for steamed pig back ribs produced by same method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150147156A KR101710804B1 (en) | 2015-10-22 | 2015-10-22 | Method for producing pungent sauce for steamed pig back ribs and pungent sauce for steamed pig back ribs produced by same method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101710804B1 true KR101710804B1 (en) | 2017-02-27 |
Family
ID=58315773
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150147156A KR101710804B1 (en) | 2015-10-22 | 2015-10-22 | Method for producing pungent sauce for steamed pig back ribs and pungent sauce for steamed pig back ribs produced by same method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101710804B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210053604A (en) | 2019-11-04 | 2021-05-12 | 봄초여농업회사법인주식회사 | Sauce Composition for Steamed Cooking and Soup and Manufacturing method of thereof |
| KR102412267B1 (en) * | 2021-12-02 | 2022-06-23 | 케이엔씨푸드 주식회사 | Method for manufacturing kimchi steamed back ribs mwal kit and meal kit manufactured thereby |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101280578B1 (en) * | 2010-11-23 | 2013-07-02 | 허현석 | a hot sauce and method for manufacturing the hot sauce |
| KR101401116B1 (en) * | 2013-11-18 | 2014-05-29 | 조우영 | Tender hard-boiled back ribs and method for preparing thereof |
| KR101409888B1 (en) * | 2013-12-18 | 2014-06-19 | 이신재 | The manufacturing method of steamed beef-rib |
-
2015
- 2015-10-22 KR KR1020150147156A patent/KR101710804B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101280578B1 (en) * | 2010-11-23 | 2013-07-02 | 허현석 | a hot sauce and method for manufacturing the hot sauce |
| KR101401116B1 (en) * | 2013-11-18 | 2014-05-29 | 조우영 | Tender hard-boiled back ribs and method for preparing thereof |
| KR101409888B1 (en) * | 2013-12-18 | 2014-06-19 | 이신재 | The manufacturing method of steamed beef-rib |
Non-Patent Citations (1)
| Title |
|---|
| [매운 춘장 갈비찜] 쉽고 간단하게 맛보는 별미, 올리브쇼 매운 춘장 갈비찜 만들기. 네이버블로그, [online], 2015.01.29., 인터넷* * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210053604A (en) | 2019-11-04 | 2021-05-12 | 봄초여농업회사법인주식회사 | Sauce Composition for Steamed Cooking and Soup and Manufacturing method of thereof |
| KR102412267B1 (en) * | 2021-12-02 | 2022-06-23 | 케이엔씨푸드 주식회사 | Method for manufacturing kimchi steamed back ribs mwal kit and meal kit manufactured thereby |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101661722B1 (en) | Method for producing flavoring source for short-ribs and short-ribs using theroff | |
| KR101622838B1 (en) | Barbecue sauce and manufacturing method for thereof | |
| KR101807184B1 (en) | Manufacture method of spices composition for soup cooking and spices composition for soup cooking manufactured using the method | |
| KR100883639B1 (en) | Production Method of Spicy Sauce for Chopped Roast Chicken and Chicken Soup, and Cooking Method Using This | |
| KR100538824B1 (en) | Teokbokki sauce and it's compounding method | |
| KR102075348B1 (en) | Method for manufacturing pork ribs | |
| KR102288313B1 (en) | Manufacturing method of seasoned pork ribs using black galic | |
| KR101710804B1 (en) | Method for producing pungent sauce for steamed pig back ribs and pungent sauce for steamed pig back ribs produced by same method | |
| KR102003132B1 (en) | Deep fried dumpling containing shrimps and preparation method of the same | |
| KR102597381B1 (en) | Method of manufacturing seasoning sauce for chicken ribs containing medicinal materials | |
| CN105747126A (en) | Making method of braised pigeon | |
| CN104286891A (en) | Spicy and hot rabbit meat and preparation method thereof | |
| KR101919694B1 (en) | Composition for teriyaki source with incense of live coals and process of preparation thereof | |
| KR20170004173A (en) | Method of generating seasoning sauce for meat and seasoning sauce | |
| KR20200053094A (en) | Method for jjambbong and jajangmyeon having good flavor | |
| KR101521167B1 (en) | Udon soup using tomato sauce and method for producing thereof | |
| KR20060112768A (en) | Composition of natural liquid soy sauce containing savory vegetables | |
| KR100725015B1 (en) | Manufacturing process of Kimchi with shrimp broth | |
| KR20170053915A (en) | Method for production of dakgalbi | |
| KR101833434B1 (en) | Sauce with a hot taste and a method for preparing the same | |
| KR102559134B1 (en) | The shabu Sauce manufacturing method and Shabu Manufactured thereby | |
| KR102318443B1 (en) | Method for producing Korean native cattle rice soup from ANDONG using Korean native cattle, green onion and radish as main material | |
| KR102641994B1 (en) | Method for producing soy sauce using plant extract | |
| KR101313799B1 (en) | Method for producing mixed soybean paste for stew and mixed soybean paste for stew produced by the same method | |
| KR102300708B1 (en) | Composition of redpepper paste bulgogi sauce and manufacturing method of the same, and manufacturing method the marinated meat by the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20191231 Year of fee payment: 4 |