KR20170076982A - Bulgogi for flavoring manufacturing methods, and consequently its makchang - Google Patents

Bulgogi for flavoring manufacturing methods, and consequently its makchang Download PDF

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Publication number
KR20170076982A
KR20170076982A KR1020150186889A KR20150186889A KR20170076982A KR 20170076982 A KR20170076982 A KR 20170076982A KR 1020150186889 A KR1020150186889 A KR 1020150186889A KR 20150186889 A KR20150186889 A KR 20150186889A KR 20170076982 A KR20170076982 A KR 20170076982A
Authority
KR
South Korea
Prior art keywords
bulgogi
manufacturing
ginger
taste
garlic
Prior art date
Application number
KR1020150186889A
Other languages
Korean (ko)
Inventor
김경도
Original Assignee
김경도
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 김경도 filed Critical 김경도
Priority to KR1020150186889A priority Critical patent/KR20170076982A/en
Publication of KR20170076982A publication Critical patent/KR20170076982A/en

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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

[0001] The present invention relates to a method of manufacturing a grate with a roast taste,
More specifically, a pre-treatment process has been carried out to remove the odor of speckled spices by adding spice seasoning liquid properly mixed with bulgogi sauce, garlic, ginger, cinnamon, etc. to make roasted meat taste, and roasted meat marjoram, garlic, ginger, And a process of mixing the seasoned seasoning liquid and the bladder blended in the process, followed by aging, followed by vacuum packaging, followed by freezing storage and shipment, and a method for manufacturing the bladder As a result, both men and women can enjoy the taste of Bulgogi
It can be eaten cooked, easy to ingest the nutrient-resistant ingredients of good taste and good nutrition.
There is an effect that can be done.

Description

 [0002] Bulgogi for flavoring manufacturing methods, and consequently its makchang [

 More particularly, the present invention relates to a method of manufacturing a germicidal germ for flavoring bulgogi, and more specifically, a seasoning seasoning solution properly mixed with bulgogi sauce, garlic, ginger, It consists of a process of eliminating the odor of pungmu and a process of mixing the seasoned seasoning liquid mixed with the pungmuljang sauce, garlic, ginger, And a method of manufacturing the same.

 It is not an exaggeration to say that it is the typical Korean food of the Republic of Korea. It is a low-fat, high-protein, low-cholesterol-free food. According to Dong-Bo-gyung, it is supplemented with a flourishing diet and is also effective for postpartum cooking. It contains a lot of enzymes and high- It is also known as skin beauty and stamina foods, which not only protects the skin from warming, but also has a great effect on alcohol decomposition of alcohol and reduces hangover. For example, Korean Patent Registration No. 0466943 discloses a method for preparing pig pox that is washed and aged in a certain size and packed / frozen in aged pork guts, which is then washed with 400 g of coarse salt for about 3 minutes 10kg of the pork gland of which size was removed with moisture was added to the seasoning mixture mixed with 1.34kg of boiled water, 80g of beef, 40g of kiwi and 40g of kiwi, and the mixture was aged at 0 ° C for about 18 to 20 hours, Wherein the pouch is vacuum packed in the necessary unit, and then quenched at a temperature of minus 20 < 0 > C or lower. . However, such a method of manufacturing a pork block may be effective in removing a specific odor, but salty taste is caused by salt. Therefore, it is somewhat insufficient for a pig block which anyone can enjoy without rejection.

Korean Patent No. 0466943 "Method for manufacturing porcine macaque"

 Accordingly, the present invention is an invention for fundamentally solving the conventional problems as described above, and it is an object of the present invention to provide a seasoning seasoning solution appropriately mixed with bulgogi sauce, garlic, ginger, cinnamon, And the smell of the smell of the smell is removed and the smell of the smell of the smell of the smell of the smell of the smell of the smell of the smell of the smell of the smell of the smell of the smell of the smell of the smell of the smell.

 In order to achieve the above object, the present invention is characterized in that a seasoning seasoning solution appropriately mixed with bulgogi sauce, garlic, ginger, cinnamon and the like is added to the end of the pretreatment process to remove the odor, , Ginger, cinnamon, and the like in water, mixing the seasoning solution mixed with the germicide obtained through the above process, and passing through the aging time, vacuum packaging, cryopreservation and dispensing.

 As described in the above description, the present invention is characterized in that a spice seasoning liquid, which is appropriately mixed with bulgogi sauce, garlic, ginger, cinnamon, etc., It provides the effect of softening the buckwheat and improving the texture of the buckwheat by enhancing the flavor of buckwheat.

 Hereinafter, a method of manufacturing a brim with a flavor of roast meat according to the present invention will be described in detail. The method of manufacturing a gruel to produce a roasted meat according to the present invention includes a step of pre-treating a gruel to be a main ingredient, a step of immersing a gruel in a secondary sauce, a step of mixing the main spice in the gruel that has undergone the above process, And a step of vacuum-packing the material through the through-hole, and more detailed description will be given below.

 Pretreatment process

 After washing by the method with puncture, cut at regular intervals.

 Primary mixing with secondary sauce

 Firstly, the auxiliary sauce made of the frying agent and the like is preliminarily mixed on the blind hole through the pretreatment process.

 Process of mixing with main spice

 The main spice is blended into the blind hole through the above process.

 Packaging and aging and refrigeration process

 After the above-mentioned process is vacuum-packed in a predetermined unit, it is aged for a certain period of time

 Rapidly frozen, stored and shipped.

 It is to be understood that the invention is not to be limited to the disclosed embodiments,

Various modifications and variations can be made without departing from the spirit and scope of the present invention.

It will be apparent to those skilled in the art that modifications and variations are within the scope of the appended claims.

It is a means to maximize the immersion and texture of the sauce in the process.

Smoked, smoked, etc. The addition of such a process can also be used in the present invention

Of the present invention.

Claims (2)

In the process of manufacturing bulgogi, a process of eliminating the characteristic smell of bulgogi by adding seasoning seasoning liquid properly mixed with bulgogi sauce, garlic, ginger, A method of manufacturing a barbecue having a roasted meat flavor composed of a seasoning solution mixed with garlic, ginger, cinnamon, etc., mixed with a barbecue obtained through the above process, followed by aging, vacuum packaging,
In order to maximize the seasoning immersion and blending, a manufacturing method of a heat treatment heating method such as a smoking method or a smoking method may be added.



KR1020150186889A 2015-12-25 2015-12-25 Bulgogi for flavoring manufacturing methods, and consequently its makchang KR20170076982A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020150186889A KR20170076982A (en) 2015-12-25 2015-12-25 Bulgogi for flavoring manufacturing methods, and consequently its makchang

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020150186889A KR20170076982A (en) 2015-12-25 2015-12-25 Bulgogi for flavoring manufacturing methods, and consequently its makchang

Publications (1)

Publication Number Publication Date
KR20170076982A true KR20170076982A (en) 2017-07-05

Family

ID=59352240

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020150186889A KR20170076982A (en) 2015-12-25 2015-12-25 Bulgogi for flavoring manufacturing methods, and consequently its makchang

Country Status (1)

Country Link
KR (1) KR20170076982A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230094306A (en) * 2021-12-21 2023-06-28 농업회사법인 주식회사 대세 method for manufacturing smoked chitterlings and smoked chitterlings manufactured with this

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230094306A (en) * 2021-12-21 2023-06-28 농업회사법인 주식회사 대세 method for manufacturing smoked chitterlings and smoked chitterlings manufactured with this

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E902 Notification of reason for refusal
E601 Decision to refuse application