KR20100035454A - Soy sauce sauce - Google Patents

Soy sauce sauce Download PDF

Info

Publication number
KR20100035454A
KR20100035454A KR1020080094850A KR20080094850A KR20100035454A KR 20100035454 A KR20100035454 A KR 20100035454A KR 1020080094850 A KR1020080094850 A KR 1020080094850A KR 20080094850 A KR20080094850 A KR 20080094850A KR 20100035454 A KR20100035454 A KR 20100035454A
Authority
KR
South Korea
Prior art keywords
soy sauce
sauce
soy
seasoning
red pepper
Prior art date
Application number
KR1020080094850A
Other languages
Korean (ko)
Other versions
KR101042973B1 (en
Inventor
송순주
Original Assignee
송순주
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 송순주 filed Critical 송순주
Priority to KR1020080094850A priority Critical patent/KR101042973B1/en
Publication of KR20100035454A publication Critical patent/KR20100035454A/en
Application granted granted Critical
Publication of KR101042973B1 publication Critical patent/KR101042973B1/en

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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • 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
    • A23L27/50—Soya 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

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)
  • Molecular Biology (AREA)
  • Seasonings (AREA)

Abstract

PURPOSE: A manufacturing method of seasoning soy sauce is provided to improve usability of seasoning sauce to easily and simply cook all kinds of foods without using separated seasoning sauce by making the seasoning soy sauce with soy sauce, fruits, vegetables, and beef. CONSTITUTION: A manufacturing method of seasoning soy sauce comprises the following steps: minutely pulverizing soy sauce 3.75kg, onion 270g, carrot 150g, garlic 150g, zingiberis Rhizoma crudus 7Og, green onion 150g, cabbage 300g, white radish 270g, apple 200g, beef 170g, starch syrup 3.75kg, red pepper seed 130g, laminaria japonica 70g, cayenne pepper 1.8kg, black pepper 70g, and kelp 130g with a mixer; mixing the pulverized beef 170g with soy sauce; mixing the heated starch syrup with soy sauce; and mixing the soy sauce with the laminaria japonica, the kelp and the red pepper seed.

Description

간장양념소스{omitted}Soy sauce sauce {omitted}

본 발명은 간장 제조방법 관한 것으로 특히 물이 들어가지 않고 간장만을 이용하여 양파, 당근, 마늘, 생강, 양배추, 무, 사과들을 분쇄하고 황 물엿, 소고기는 반드시 간장으로 가열하여 넣고 고춧가루, 고추씨, 다시마, 후추, 혼합하여 풍부한 맛과 영양소를 가미하여 만든 간장양념 소스에 관한 것이다.The present invention relates to a method for producing soy sauce, in particular, crushing onions, carrots, garlic, ginger, cabbage, radish, and apples using only soy sauce without water, and sulfur syrup and beef are always heated with soy sauce to add red pepper powder, red pepper seeds, and kelp. It is related to soy sauce sauce, which is made by mixing pepper, pepper and adding rich flavor and nutrients.

간장은 우리 고유의 발효식품으로서 수분, 단백질, 지방, 섬유, 회분, 펜토산, 당분이 들어있어 영양분이 풍부한 복합 조미료이다.Soy sauce is our unique fermented food. It contains water, protein, fat, fiber, ash, pentosan, and sugar, and it is a nutritious complex seasoning.

간장에 당분, 지방 등 콩에 있는 단백질에서 아미노산의 감칠맛이 잘 조화된 조미료인 동시에 기호식품이다.Soy sauce is a seasoning and well-balanced food with a good balance of amino acids from proteins in soybeans such as sugar and fat.

통상적인 간장은 소금을 물에 섞어 메주를 띄우고 숯, 고추를 띄어서 숙성한 다음 여러 가지 국, 반찬, 생선, 음식에 다양하게 들어가는 우리나라에 고유에 전통 조미료이다.Conventional soy sauce is a traditional seasoning indigenous to Korea, which mixes salt with water to make meju, charcoal, and pepper to ripen, and then goes into various soups, side dishes, fish, and food.

그러나 이러한 전통적인 방식을 살리고 고급 하를 하고 젊은 층이나 맞벌이 부부들을 위해 편리하게 그때그때 즉석으로 간장양념 소스 많을 넣어 요리 할 수 있도록 한층 고급화를 만들어낸 간장양념 소스는 영양소가 골고루 들어 있어 한층 간장에 맛을 끌어 올 리고 간편하게 요리 할 수 있어 시간도 절약 할 수 있으면서 천연 재료를 사용하고 미원(L = 글루탐산나트륨)을 다시다에 들어 있는 최소를 사용 하고 야채를 간장과 혼합하여 장아찌 방식을 이용하여 숙성 하여 간장양념 소스를 만들어 최근에 경제수준을 맞추어 만족 할 수 있도록 여러 가지 성분 등을 함유한 기능성 간장양념 소스를 발명한 것이다.However, the soy sauce sauce, which has been made with this traditional method and made high quality so that it can be cooked with high quality and convenient for young couples and working couples, can be cooked with instant soy sauce sauce. It's easy to cook and you can cook easily, so you can save time while using natural ingredients, using the minimum amount of Miwon (L = Sodium Glutamate) again, mix vegetables with soy sauce, and ripen it with pickles. By making seasoning sauce, we recently invented a functional soy sauce sauce containing various ingredients to satisfy the economic level.

본 발명은 기능성 간장양념 소스의 일종으로서 그릇을 준비하고 간장을 준비하고 양파, 당근, 마늘, 생강, 양배추, 무, 사과, 을 작게 설어 반드시 간장과 함께 분쇄한다.The present invention prepares a bowl as a kind of functional soy sauce sauce, prepare soy sauce, onions, carrots, garlic, ginger, cabbage, radish, apples, small pieces are always pulverized with soy sauce.

분쇄한 소고기를 간장에 넣어 가열 한 다음에 다시 분쇄하고, 간장에 부어 저어준다.Put ground beef in soy sauce, heat it, grind it again, pour in soy sauce and stir.

가열한 황 물엿을 간장과 함께 넣은 후 잘 저은 다음에 다시마, 고추씨를 곱게 분쇄한 후 고춧가루와 함께 간장에 넣어 한쪽으로 젖어 준다.Put the heated sulfur starch syrup together with the soy sauce, stir well, crush the kelp and red pepper seeds finely, put it in the soy sauce together with the red pepper powder and wet it to one side.

본 발명은 간장과 야채를 섞어 분쇄하고 물엿은 가열하여 간장과 함께 섞는다.In the present invention, the soy sauce and vegetables are mixed and crushed, and the syrup is heated and mixed with the soy sauce.

그 다음 소고기를 반드시 간장과 함께 가열하여 분쇄하고, 전통 장아찌 방식을 이용하여 양념을 별도로 사용하지 않고 간장양념소스만으로 각종 요리를 조리할 때 간편하게 사용할 수 있는 간장양념 소스 을 제공하는 목적으로 한다.After that, the beef must be ground and ground with soy sauce, and the soy sauce sauce can be easily used when cooking various dishes using only soy sauce sauce without using sauce.

또한 본 발명은 수요자들의 기호를 충족시키고 맛과 영양이 풍부하여 건강보조 기능을 함께 갖춘 유익한 간장양념소스를 제공하는 것을 목적으로 한다.It is also an object of the present invention to provide a beneficial soy sauce sauce that satisfies consumers' preferences and is rich in taste and nutrition and with health supplement functions.

본 발명에 따른 양념간장 소스의 제조 방법을 상세히 설명 한다.The preparation method of seasoning soy sauce according to the present invention will be described in detail.

본 발명에 따른 양념간장 소스제조방법은 크게 각종 야채를 간장에 직접 갈아서 혼합하여 물이 들어가지 않고 간장만을 이용하여 장아찌 만드는 방식으로 한다.Seasoning soy sauce sauce production method according to the present invention is to grind directly into a variety of vegetables directly soy sauce mixed with water to make pickles using only soy sauce.

소고기는 분쇄하여 꼭 간장에 끓여 식힌 후에 소고기를 다시 분쇄하여 잔여물이 걸리지 않도록 한다.Beef must be ground, boiled in soy sauce, cooled, and then ground again to prevent residue.

물엿을 끓여 넣고 고추씨, 다시마를 곱게 분쇄한 후에 혼합하여 고춧가루, 다시다, 후추를 넣어 마무리 한 다음 한쪽으로 잘 섞어 골고루 저어준다.Boil the starch syrup, and finely crush the red pepper seeds and kelp, mix it, add red pepper powder, red pepper, and pepper to finish, then mix well to one side and stir evenly.

다시다( 미원 = 글루탐산나트륨 소량 들어있음), 간장, 생야채를 이용하여 건강에 유익하며 우리나라 전통에 장아찌 방식을 이용하여 만든 양념간장 소스이다.Dashida (Miwon = contains small amount of sodium glutamate), soy sauce and raw vegetables, which is beneficial for health, and is a seasoned soy sauce source made by pickling method in Korean tradition.

먼저 그릇에 간장을 마련하고 간장에 양파, 당근, 마늘, 대파, 양배추, 생강, 무, 사과를 넣고 분쇄한다. 그리고 소고기 분쇄하여 간장과 함께 끓여서 식힌 다음에 다시 한 번 곱게 분쇄한다. 그리고 황 물엿을 끓여 넣은 다음 고춧가루, 고추씨, 다시마를 아주 곱게 분쇄한고, 다시다와 후추를 넣어 준다. 그리고 다른 재료를 더 첨가 할 수도 있다.First, prepare soy sauce in a bowl and crush onions with carrots, garlic, leeks, cabbage, ginger, radish, and apples. Then crush the beef, boil it with soy sauce, cool it, and grind it once again. Then boil sulfur starch syrup, and crush red pepper powder, red pepper seeds, and kelp very finely. And other materials can be added.

Figure 112008504873807-PAT00001
Figure 112008504873807-PAT00001

본 발명의 간장양념소스 제조 방법에 따라 간장에 담구는 방식을 병행하여 천연 재료를 상하지 않게 만들었다. 또한 야채를 갈아서 만든 것이라 냉장에 보관하는 것이 매우 유익하다. 또한 본 발명은 맛과 건강에 좋은 효능을 갖는 우수한 간장양념 소스이며 이와 같이 본 발명은 여러 가지 야채를 간장과 함께 분쇄하고 가열하여 혼합한 간장양념소스 제조방법에 관한 것으로 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 변형 및 변경이 가능 할 것이다.According to the soy sauce sauce production method of the present invention, soaking in soy sauce in parallel to make a natural material. It's also made of ground vegetables, so it's very beneficial to keep them in the refrigerator. In addition, the present invention is an excellent soy sauce sauce having a good taste and health effect, and thus the present invention relates to a method for producing soy sauce sauce that is mixed with a variety of vegetables and ground and soy sauce without departing from the technical spirit of the present invention. Many variations and modifications are possible without departing from the scope of the invention.

본 발명에 사용되는 양념간장 소스는 통상적인 간장을 사용하였다.Seasoning soy sauce used in the present invention used a conventional soy sauce.

즉 일반적으로 많이 사용되고 있는 간장과 여러 가지 야채를 이용하여 한국전통의 장아찌 방식으로 사용하였다. 그리고 고유 전통에 맛을 업그레이드하여 여러 가지음식에 쓰일 수 있는 간장양념 소스이다.In other words, using soy sauce and various vegetables that are commonly used, it was used as the method of pickles of Korean tradition. It is a soy sauce sauce that can be used in various foods by upgrading the taste to its own tradition.

이와 같은 공정으로 제조된 양념간장 소스를 이용하여 양념잡채, 생선조림, 닭갈비, 즉석떡볶이, 김치볶음밥, 돼지곱창 등에 들어가는 조미료로 사용되고 있다. 또한 더 많은 음식에 들어가고 있으며 다양하게 이용할 수 있다.Seasoned soy sauce, fish stew, chicken ribs, instant tteokbokki, kimchi fried rice, pork giblets are used as seasonings. There are also more foods available and are available in a variety of ways.

[간장양념소스로 만들 수 있는 음식][Food made with soy sauce sauce]

Figure 112008504873807-PAT00002
돼지곱창 : 돼지곱창은 냄새를 제거한 다음 양배추를 썰어 놓고 깻잎과 양파를 썰어서 당면을 물에 불리고, 철판을 달구어 식용유를 뿌리고 곱창을 볶은 다음 양배추, 양파, 깻잎, 당면을 넣어서 소스를 넣어 볶으면 끝이다.
Figure 112008504873807-PAT00002
Pork giblets: After removing the smell, slice the cabbage, chop the sesame leaves and onions, so that the vermicelli is soaked in water. .

Figure 112008504873807-PAT00003
닭갈비 : 양배추, 양파, 감자, 대파, 떡볶이, 당면, 깻잎을 소스에 넣고 불리면 끝이다.
Figure 112008504873807-PAT00003
Chicken Ribs: Cabbage, onions, potatoes, green onions, tteokbokki, vermicelli, sesame leaves in sauce and it is finished.

Figure 112008504873807-PAT00004
생선조림 : 무, 양파, 고추, 호박, 대파, 고등어를 넣고 소스만을 넣어 끓이면 끝이다.
Figure 112008504873807-PAT00004
Boiled fish: Radish, onions, peppers, zucchini, green onions, mackerel, and just put the sauce and boil.

Figure 112008504873807-PAT00005
즉석떡볶이 : 양배추, 양파, 대파, 떡볶이, 호박을 소스를 넣어 끓이면 끝이다.
Figure 112008504873807-PAT00005
Instant Tteokbokki: Add cabbage, onion, leek, tteokbokki, and zucchini to boil with sauce.

Figure 112008504873807-PAT00006
양념잡채 : 당면을 찬물에 불리고 양배추, 호박, 고추, 당근, 시금치, 피망, 당면을 달구어진 철판에 식용유를 뿌리고 야채를 넣어 볶은 다음 당면을 넣어 같이 볶는다.
Figure 112008504873807-PAT00006
Seasoning Japchae: Simmer the noodles in cold water, sprinkle cabbage, zucchini, pepper, carrot, spinach, green pepper, and vermicelli on a griddle, sprinkle with vegetable oil, fry vegetables, and fry the noodles together.

Figure 112008504873807-PAT00007
닭발 : 양파, 당근, 대파, 피망, 청량고추들과 닭발을 함께 넣고 소스로 요리하면 끝이다.
Figure 112008504873807-PAT00007
Chicken feet: onions, carrots, green onions, green peppers, chilli peppers and chicken feet together and cooked with sauce is over.

Figure 112008504873807-PAT00008
날치 알, 볶음밥 : 단무지, 게맛살, 김치, 돼지고기, 오이, 무순, 날치 알을 뚝배기를 달구어 돼지고기와 김치를 넣어서 놓고 밥을 넣어 단무지, 게맛살, 오이, 무순, 날치 알을 넣어 만들면 된다.
Figure 112008504873807-PAT00008
Nalchi roe, fried rice: radish, crab meat, kimchi, pork, cucumber, radish, radish, knives, put pork and kimchi, put rice and add radish, crab meat, cucumber, radish, raw fish roe .

Figure 112008504873807-PAT00009
김치볶음밥 : 김치를 썰어서 돼지고기와 볶은 다음 양파, 당근을 썰어 달구어진 후라이펜을 식용유를 두르고 김치와 돼지고기를 볶고 양파와 당근을 볶음 다음 소스를 넣어서 볶은 후 깻잎을 넣어 마무리 하여주면 끝 입니다
Figure 112008504873807-PAT00009
Kimchi fried rice: slice kimchi and fry with pork, cut onion and carrot, fry fried pen with oil, fry kimchi and pork, fry onion and carrot, add sauce and stir-fry with sesame leaf

Claims (1)

간장을 준비하고 그릇에 반을 부어 놓고, 간장(3.75kg), 양파 (270g), 당근(150g) 마늘(150g) 생강(7Og) 대파(150g) 양배추(300g) 무(270g) 사과(200g) 소고기(170g) 황 물엿(3.75kg) 고추씨(130g) 다시마(70g) 고춧가루(1.8kg) 후추(70g) 다시다(130g)들을 깨끗이 씻어 놓고. 자잘하게 썬 다음 분쇄기에 야채와 간장을 넣고 미세하게 분쇄한다.Prepare soy sauce, pour half into a bowl, soy sauce (3.75kg), onion (270g), carrot (150g) garlic (150g) ginger (7Og) green onion (150g) cabbage (300g) radish (270g) apple (200g) Beef (170g) Sulfur Starch (3.75kg) Red Pepper Seed (130g) Kelp (70g) Red Pepper (1.8kg) Pepper (70g) Dried (130g). Shred into small pieces, add vegetables and soy sauce into a grinder, and grind finely. 분쇄한 소고기 170g를 간장과 함께 끓여 다시 곱게 분쇄한다.Boil 170g of ground beef with soy sauce and grind again. 고추씨 130g, 다시마 70g를 곱게 분쇄한다.Grind 130 g of red pepper seeds and 70 g of kelp. 황 물엿을 가열하여 위에 간장에 혼합한다.Sulfur starch is heated and mixed in soy sauce on top. 청구 1 항에 있어서 상기 간장양념 소스 제조공정에서 각종 야채를 간장에 분쇄하여 한국에 전통 장아찌 담는 방식을 이용하여 생야채를 소스로 만들 수 있었고, 고춧가루, 천연 방부제 효과를 긁어 올리고 황 물엿 가열하고 다시마, 고추씨를 곱게 분쇄하여 글루탐산나트륨은 다시다 에 들어있는 소량을 사용할 수 있는 장점을 살리고 영양소가 풍부한 간장양념 소스 제조방법According to claim 1, in the soy sauce sauce manufacturing process, various vegetables were crushed in soy sauce to make raw vegetables as a sauce by using traditional pickles in Korea, scraped red pepper powder, natural preservative effect, heated sulfur starch syrup, Soy glutamate is finely crushed to make red glutamate so that the small amount of sodium glutamate can be used.
KR1020080094850A 2008-09-26 2008-09-26 Soy sauce sauce KR101042973B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020080094850A KR101042973B1 (en) 2008-09-26 2008-09-26 Soy sauce sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020080094850A KR101042973B1 (en) 2008-09-26 2008-09-26 Soy sauce sauce

Publications (2)

Publication Number Publication Date
KR20100035454A true KR20100035454A (en) 2010-04-05
KR101042973B1 KR101042973B1 (en) 2011-06-20

Family

ID=42213328

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020080094850A KR101042973B1 (en) 2008-09-26 2008-09-26 Soy sauce sauce

Country Status (1)

Country Link
KR (1) KR101042973B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101252518B1 (en) * 2011-07-26 2013-04-09 (주)블루엠 Sauce of Fruit Rice Cake and It's Manufacturing Method
KR20220049885A (en) * 2020-10-15 2022-04-22 농업회사법인 안동제비원전통식품(주) Powder type soy sauce for children
KR102601918B1 (en) * 2023-03-28 2023-11-14 한인섭 Soy sauce chicken sauce manufacturing method
KR102653913B1 (en) * 2024-01-22 2024-04-01 목포과학대학산학협력단 manufacturing method of mixing sauce using marine shrimp and mixing sauce manufactured therefrom

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103598563A (en) * 2013-11-14 2014-02-26 吴基仔 Juice soybean sauce
KR102405995B1 (en) * 2020-01-03 2022-06-08 송지윤 Method for manufacturing a multi function marinade using the kimchi marinade, and the multi function marinade manufactured by the method
KR102594525B1 (en) 2021-12-22 2023-10-25 이종운 boiled and dressing sauce composition and manufacturing methods of boiled sauce
KR102533478B1 (en) 2022-11-19 2023-05-17 최윤서 All-purpose seasoning sauce composition and manufacturing method thereof
KR20240077105A (en) 2022-11-24 2024-05-31 손희진 Korean hangover soup And Method for preparing the same

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010044230A (en) * 2001-01-18 2001-06-05 정철 Pork Trotter with Seasoned Soy Sauce
KR20040034284A (en) * 2002-10-21 2004-04-28 오충녀 Doenjang shabu shabu
JP2005160461A (en) 2003-12-03 2005-06-23 Sogo Energy Kenkyusho Kk Dual-purpose sauce for pickling paste and seasoning and method for producing the same
KR20060084199A (en) * 2005-01-19 2006-07-24 (주)엠시스 The cheese raises, manufacturing method of chicken barbecued beef

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101252518B1 (en) * 2011-07-26 2013-04-09 (주)블루엠 Sauce of Fruit Rice Cake and It's Manufacturing Method
KR20220049885A (en) * 2020-10-15 2022-04-22 농업회사법인 안동제비원전통식품(주) Powder type soy sauce for children
KR102601918B1 (en) * 2023-03-28 2023-11-14 한인섭 Soy sauce chicken sauce manufacturing method
KR102653913B1 (en) * 2024-01-22 2024-04-01 목포과학대학산학협력단 manufacturing method of mixing sauce using marine shrimp and mixing sauce manufactured therefrom

Also Published As

Publication number Publication date
KR101042973B1 (en) 2011-06-20

Similar Documents

Publication Publication Date Title
KR20100035454A (en) Soy sauce sauce
CN105559017A (en) Dried bamboo shoot chili sauce and preparation method for same
CN105145873A (en) Oil capable of enhancing aroma for cold dishes
RU2299615C1 (en) Method for production of canned goods from meat and vegetables
KR101341071B1 (en) Marinated Beef Short-ribs in Fermented Bean Paste and method for preparing the same
CN106343044A (en) Stir-frying flavor oil and preparation method thereof
CN103948014A (en) Method for producing sauce packet for braised noodles containing mushroom
RU2302179C1 (en) Method for production of canned goods from meat and vegetables
KR20210059897A (en) Manufacturing method of herb rice abundant nutrition and aroma using Ligularia stenocephala
KR101921331B1 (en) Yukgaejang knife-cut noodle containing hemp seed and the manufacture Method
CN104381966A (en) Fermented chili
JP2013252061A (en) Food containing meat grain and/or meat powder and method of manufacturing the same
KR20080111251A (en) Manufacturing method of chonma(gastrodia elata) food
KR101638506B1 (en) Stir sauce manufacturing method
KR101919694B1 (en) Composition for teriyaki source with incense of live coals and process of preparation thereof
CN106262594B (en) A kind of compound seasoning and preparation method thereof
KR102329397B1 (en) The preperation for korean sausage soup and the korean sausage soup by the same
KR101335331B1 (en) The ethmoid bone meat juice make use of pork-on-the-bone soup manufacture making
CN104106787B (en) The manufacture craft of instant noodles batching
KR101866365B1 (en) Soybean sprout jham-pong and manufacturing method thereof
KR20210017614A (en) How to make 'Tteokgalbi', which contains old kimchi
KR20100023464A (en) Rice cakes rolled jangsanjeok and gimchi and method for manufacturing thereof
KR100913663B1 (en) Method for preparing of kimch chicken soup
KR100458801B1 (en) The recipe of the panbroiled food hot pepperpaste with clamshell.
CN104431927A (en) Composite type flavor enhancing seasoning and making method of fish with Chinese sauerkraut and dry-fried lamb tripe

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E90F Notification of reason for final refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20140610

Year of fee payment: 4

FPAY Annual fee payment

Payment date: 20150526

Year of fee payment: 5

FPAY Annual fee payment

Payment date: 20160520

Year of fee payment: 6

FPAY Annual fee payment

Payment date: 20170607

Year of fee payment: 7

FPAY Annual fee payment

Payment date: 20180409

Year of fee payment: 8