KR880002462A - How to prepare instant spices for meat cooking - Google Patents

How to prepare instant spices for meat cooking Download PDF

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Publication number
KR880002462A
KR880002462A KR1019860006921A KR860006921A KR880002462A KR 880002462 A KR880002462 A KR 880002462A KR 1019860006921 A KR1019860006921 A KR 1019860006921A KR 860006921 A KR860006921 A KR 860006921A KR 880002462 A KR880002462 A KR 880002462A
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KR
South Korea
Prior art keywords
thickness
length
spices
gum
added
Prior art date
Application number
KR1019860006921A
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Korean (ko)
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KR890001576B1 (en
Inventor
허인수
문동상
Original Assignee
손영희
제일제당 주식회사
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.)
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Application filed by 손영희, 제일제당 주식회사 filed Critical 손영희
Priority to KR1019860006921A priority Critical patent/KR890001576B1/en
Publication of KR880002462A publication Critical patent/KR880002462A/en
Application granted granted Critical
Publication of KR890001576B1 publication Critical patent/KR890001576B1/en

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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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours

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  • 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)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

내용 없음No content

Description

육류 요리용 즉석 양념의 제조방법How to prepare instant spices for meat cooking

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (2)

액체원료(간장, 식물성 단백질액, 육수 엑기스액)에 설탕, 화학조미료, 식염, 각종 천연 향신료 및 안정체(구아검, 녹말가루, 진탄검, 아라비아검)를 첨가한후, 60∼100℃ 온도에서 교반(600∼700rpm)하면서 균질화 및 살균한 다음, 절단하여 살균 처리한 생마늘(두께 1m/m∼3m/m, 길이 5m/m∼15m/m), 생양파(두께 2m/m∼5m/m, 길이 5m/m∼15m/m), 및 생파(두께 1m/m∼10m/m, 길이 3m/m∼15m/m)를 첨가하는 것을 특징으로 하는 육류 요리용 즉석 양념의 제조방법.After adding sugar, chemical seasoning, salt, various natural spices and stabilizers (guar gum, starch powder, gintan gum, gum arabic) to liquid raw materials (soy sauce, vegetable protein liquid, broth extract liquid), the temperature is 60-100 ℃ Homogenized and sterilized with stirring (600 to 700 rpm), then cut and sterilized raw garlic (thickness 1 m / m to 3 m / m, length 5 m / m to 15 m / m), fresh onion (thickness 2 m / m to 5 m / m, 5 m / m to 15 m / m in length, and green onion (thickness 1 m / m to 10 m / m, length 3 m / m to 15 m / m) are added. 제1항에 있어서, 고추가루, 된장, 고추장을 첨가하여 붉은 색을 띠게 하는 것을 특징으로 하는 육류 요리용 즉석 양념의 제조방법.The method of claim 1, wherein red pepper powder, miso, and red pepper paste are added to make red color. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019860006921A 1986-08-21 1986-08-21 A process for the production of a instant spice for meat cooking KR890001576B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019860006921A KR890001576B1 (en) 1986-08-21 1986-08-21 A process for the production of a instant spice for meat cooking

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019860006921A KR890001576B1 (en) 1986-08-21 1986-08-21 A process for the production of a instant spice for meat cooking

Publications (2)

Publication Number Publication Date
KR880002462A true KR880002462A (en) 1988-05-09
KR890001576B1 KR890001576B1 (en) 1989-05-09

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019860006921A KR890001576B1 (en) 1986-08-21 1986-08-21 A process for the production of a instant spice for meat cooking

Country Status (1)

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KR (1) KR890001576B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000006604A (en) * 1999-02-04 2000-02-07 전선복 A sauce of rib

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101459839B1 (en) * 2012-11-15 2014-11-07 씨제이제일제당 (주) Shelf-stable fermented soybean paste sauce and manufacturing method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000006604A (en) * 1999-02-04 2000-02-07 전선복 A sauce of rib

Also Published As

Publication number Publication date
KR890001576B1 (en) 1989-05-09

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