KR890001576B1 - A process for the production of a instant spice for meat cooking - Google Patents
A process for the production of a instant spice for meat cooking Download PDFInfo
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- KR890001576B1 KR890001576B1 KR1019860006921A KR860006921A KR890001576B1 KR 890001576 B1 KR890001576 B1 KR 890001576B1 KR 1019860006921 A KR1019860006921 A KR 1019860006921A KR 860006921 A KR860006921 A KR 860006921A KR 890001576 B1 KR890001576 B1 KR 890001576B1
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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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Abstract
Description
본 발명은 쇠고기, 돼지고기등 육류요리에 즉석에서 간편하게 사용할 수 있으며, 일정기간 보관하여도 성분들 간의 분리가 일어나지 않는 육류 요리용 즉석 양념의 제조방법에 관한 것이다. 좀더 상세히 설명하면, 본 발명은 식물성 단백질 액, 간장 및 육수 엑기스액에 설탕, 화학조미료, 식염, 향신료 및 안정제를 가한후, 1m/m∼3m/m 또는 3m/m∼15m/m크기고 절단한 생마늘, 생양파 및 생파를 첨가하므로써 고형물을 섭취자가 직접 눈으로 볼수 있게 함은 물론, 여기에 고추가루, 된장, 고추장등을 첨가하여 붉은 색을 띠게한 육류요리용 즉석양념의 제조방법에 관한 것이다.The present invention can be used immediately in meat dishes such as beef, pork, etc., and relates to a method for preparing instant seasonings for meat cooking that does not occur even when stored for a certain period of time. In more detail, the present invention, after adding sugar, seasonings, salts, spices and stabilizers to vegetable protein solution, soy sauce and broth extract solution, 1 m / m to 3 m / m or 3 m / m to 15 m / m size and cut By adding raw garlic, fresh onions and green onions, the solids can be directly seen by the intake user, as well as the preparation of instant seasonings for meat cooking with red pepper paste, miso, and red pepper paste will be.
근래 식생활의 변화로 인하여 쇠고기, 돼지고기등 육류의 소비가 급격히 증가하는 추세에 있어 불고기, 갈비 또는 볶음 요리등으로 소비되는 육류의 양도 상당한 양에 이르로 있는 실정이다. 그러나 각 가정이나 음식점에서의 육류요리용 양념의 제조방법등을 살펴보면 각종 양념 즉, 마늘, 파, 양파, 생강, 후추, 깨소금, 참기름, L-글루타민산 나트륨(화학 조미료)등을 미리 준비한 다음, 이를 번거러운 과정을 거쳐서 제조하고 있어 불편한 것은 물론, 원료로 사용하는 채소 또한 가공에 손이 많이 갈 뿐만 아니라 부패의 원인도 되어 그 가공 및 보존 방법의 개발이 시급히 요구되고 있고 또한 같은 이유로 인하여 이러한 원료를 사용한 액체 양념의 개발이 상당히 지연되어온 것도 또한 사실이었다. 따라서, 본 발명은 소비자가 즉석에서 손쉽고 간편하게 사용할 수 있는 액체 양념을 위생적인 공정을 거쳐 제조, 공급함으로써 종래 습식 양념의 제조 및 보관상에 있어서의 제반 문제점들을 완전히 제거한 육류 요리용 즉석 양념을 제공함은 물론, 육류요리시 별도의 양념을 만들 필요 없이 즉석에서 간편하게 사용할 수 있는 육류 요리용 양념을 제조공급함으로써, 쇠고기, 돼지고기등 육류에 편중되어 있는 식생활을 활성화함과 동시에 경제적으로도 국민 영양 향상에 보다 적극적으로 이바지하기 위한 것이다.Recently, the consumption of meat such as beef, pork, etc. is rapidly increasing due to the change of diet, and the amount of meat consumed by bulgogi, ribs or stir-fry is also a considerable amount. However, if you look at the manufacturing method of meat seasoning in each home or restaurant, prepare various seasonings, such as garlic, green onion, onion, ginger, pepper, sesame salt, sesame oil, sodium L- glutamate (chemical seasoning), and then prepare them. It is not only inconvenient because it is manufactured through a cumbersome process, but also vegetables that are used as raw materials are not only difficult to process but also cause corruption, and the development of processing and preservation methods is urgently required. It was also true that the development of liquid seasonings has been significantly delayed. Accordingly, the present invention provides an instant seasoning for meat cooking that completely eliminates all the problems in the manufacture and storage of conventional wet seasonings by manufacturing and supplying liquid seasonings that can be easily and conveniently used by consumers through hygienic processes. Of course, by making and supplying meat cooking seasonings that can be used on the spot without having to make a separate seasoning for meat cooking, it activates a diet focused on meat such as beef and pork, and at the same time economically improves national nutrition. It is to contribute more actively.
본 발명의 제조공정을 설명하면 다음과 같다.The manufacturing process of the present invention is described as follows.
제1공정(마늘 제조공정)First process (garlic manufacturing process)
양질의 신선한 맛의 양념을 제조하기 위해서는 싱싱한 원료를 선택하여 사용하는 것이 매우 중용하다. 따라서 농산물 시장에서 직접 구입한 생마늘을 절단기를 사용하여 과식부위를 제거한 다음, 껍질을 탈피하고, 살균제가 첨가된 식수에 넣어 살균 처리한후, 외부의 협착물을 제거하고 절단기로 절단한다. 이때, 절단 수율은 85∼95%내외이다.It is very important to choose and use fresh raw materials to produce high quality fresh flavored condiments. Therefore, the raw garlic purchased directly from the agricultural market using a cutter to remove the overeating portion, then peeled off, put into the drinking water to add the sterilizing agent to sterilize, remove the external constriction and cut with a cutter. At this time, the cutting yield is about 85 to 95%.
제2공정(양파 제조공정)2nd process (onion manufacturing process)
산지 또는 농산물 시장에서 직접 구입한 신선한 양파의 과식부위를 제거한후, 탈피하고, 절단기로 절단하여 협착물을 제거한 다음, 살균제가 첨가된 수식에 넣어 살균 처리한다. 이때, 수율은 90%내외이다.After removing the overeating portion of fresh onions purchased directly from the production or agricultural market, stripped, cut with a cutter to remove the constriction, and then sterilized by adding to the formula added to the disinfectant. At this time, the yield is about 90%.
제3공정(육류 엑기스 추출공정)3rd process (meat extract extraction process)
신선한 육골 또는 고기를 구입하여 절단한후, 1차 세척하고, 식수를 첨가한 증자솥에서 가열하여 2차 세척한 다음, 다시 식수를 첨가하여 증자 솥에서 가열, 가압하여 엑기스를 추출한다. 추출한 엑기스를 여과기를 사용하여 여과한후, 여액을 별도로 분리하여 육류 엑기스를 얻는다. 이때 엑기스의 농도는 20%내외이다.Fresh meat bone or meat is cut and cut, and then washed first, heated in a cooker with drinking water, and then washed secondly, and then, drinking water is added, heated and pressurized in a cooker to extract the extract. The extracted extract is filtered using a filter, and the filtrate is separated separately to obtain a meat extract. At this time, the concentration of the extract is about 20%.
제4공정(파 제조공정)4th process (wave manufacturing process)
농산물 시장에서 구입한 신선한 파를 절단기를 사용하여 과식 부위를 제거한후, 겉 껍질을 탈피하고, 절단기로 절단하여 협착물을 제거한후, 살균제가 첨가된 식수에 넣어 살균 처리한다. 이때, 수율은 85%내외이다.Fresh leeks purchased from the farmers market are removed using a cutter to remove the overeating portion, and then the outer skin is peeled off, the cutter is cut to remove the constriction, and then sterilized in a drinking water added with a disinfectant. At this time, the yield is about 85%.
제5공정(액체 제조 제1공정)5th process (liquid manufacturing 1st process)
식물성 단백질 액(HVP), 간장 및 육수 엑기스액에 설탕, 화학 조미료 및 식염을 첨가하고 용해한후, 향신료인 생강, 후추등을 건조, 미분쇄하여 첨가한 다음, 안정제인 녹말가루, 잔탄 검, 아라비아검, 구아검들을 첨가하고 교반하면서 살균 균질화하여 액체 제품 2를 얻는다.Sugar, chemical seasoning and salt are added and dissolved in vegetable protein solution (HVP), soy sauce and broth extract, and dried and finely pulverized, ginger, pepper, etc., are added as starch powder, xanthan gum, and stabilizer. The gum, guar gum are added and sterilized homogenized with stirring to obtain liquid product 2.
제6공정(액체 제조 제2공정)6th process (liquid manufacturing 2nd process)
식물성 단백질 액, 간장 및 육슈 엑기스에 설탕, 화학조미료 및 식염을 첨가 용해한후, 완전히 용해되면 향신료인 생강, 후추, 고추가루 등을 건조 분쇄기에서 미분쇄하여 첨가한다. 그런다음, 녹말가루가, 구아검, 아라비아검, 잔탄 검등의 안정제를 첨가하고 교반기로 교반하면서 균질화하고, 된장, 고추장을 첨가하여 액체제품 2를 제조한다.Sugar, chemical seasoning and salt are added and dissolved in vegetable protein solution, soy sauce and yukshu extract. When completely dissolved, ginger, pepper, red pepper powder and the like are finely pulverized in a dry grinder. Then, starch powder, guar gum, gum arabic, xanthan gum and other stabilizers are added and homogenized with stirring, and soybean paste and red pepper paste are added to prepare liquid product 2.
제7공정(완전제품 1의 제조공정)7th Process (Manufacturing Process of Complete Product 1)
제5공정에서 얻은 액체 제품 1에 제1공정, 제2공정 및 제4공정에서 얻은 살균처리된 원료를 첨가하고, 60℃이상의 온도에서 교반기로 교반하여 혼합, 살균, 균질화하여 완전 제품 1을 제조한다.Sterilized raw materials obtained in the first, second and fourth steps were added to the liquid product 1 obtained in the fifth step, and stirred, stirred, and homogenized at a temperature of 60 ° C. or higher to prepare the complete product 1. do.
제8공정(완전제품 2의 제조공정)8th step (manufacturing process of complete product 2)
제6공정에서 얻은 액체 제품 2에 제1공정, 제2공정 및 제4공정에서 얻은 살균 처리된 원료를 첨가하고, 60℃ 이상의 높은 온도에서 교반기로 교반하여 혼합 살균, 균질화하여 완전제품 2을 제조한다.Sterilized raw materials obtained in the first, second and fourth steps were added to the liquid product 2 obtained in the sixth step, and mixed sterilized and homogenized by stirring with a stirrer at a high temperature of 60 ° C. or higher to prepare the complete product 2. do.
다음의 실시예에서 본 발명을 좀더 상세히 설명한다.The present invention is explained in more detail in the following examples.
[실시예 1]Example 1
제1공정1st process
생마늘의 과식 부위를 절단기로 제거한후, 겉껍질을 탈피하고, 살균제가 첨가된 식수에 넣어 살균 처리 및 협착물을 제거하 다음, 절단기로 세절(두께 1m/m∼3m/m, 길이 5m/m∼15m/m)하여 82-95g의 원료를 얻는다.After removing the overeating area of raw garlic with a cutter, the outer shell is peeled off, and it is put in a drinking water to which sterilizer is added to remove sterilization treatment and constriction. 15 m / m) to obtain 82-95 g of raw material.
제2공정2nd process
생 양파의 과식 부위와 잔 뿌리 부위를 절단하기로 제거한후, 겉 껍질을 탈피하고, 절단기로 절단(길이 5m/m∼15m/m 두께 2m/m∼5m/m)한후, 협착물을 제거하고 살균제가 첨가된 식수에서 살균 처리하여 원료 약90g을 얻는다.After removing the overeating part and the root part of the raw onion by cutting, the outer shell is peeled off and cut with a cutter (length 5 m / m to 15 m / m thickness 2 m / m to 5 m / m), and then the constriction is removed. Sterilization is performed in drinking water to which the fungicide is added to obtain about 90 g of raw material.
제3공정3rd process
생육골(70%)과 생육(30%)을 혼합하여 사용한다. 생육골과 생육을 30m/m∼50m/m 의 크기로 절단하여 1차 세척한후, 식수를 첨가하고, 증자 솥 또는 가압 솥에서 90∼100℃로 5분∼10분간 가열하고 폐기하여 2차세척한다. 다시 식수를 첨가하고, 증자 솥 또는 가압 솥에서 100∼120℃로 8시간 동안 가열, 가압하여 엑기스를 추출한다. 추출한 엑기스액을 60∼80Mesh로 여과한후, 여액을 별도로 분리하여 기름을 제거, 폐기 처분하여 육수 엑기스 액의 농도가 20%내외인 액체를 얻는다.Raw bone (70%) and growth (30%) is used in combination. Cut the raw bone and growth to the size of 30m / m ~ 50m / m and wash first, then add the drinking water, heated in a cooker or pressure cooker at 90 ~ 100 ℃ 5-10 minutes and discarded Wash. Drinking water is added again, and it extracts the extract by heating and pressurizing at 100-120 degreeC for 8 hours in a cooker or an autoclave. The extracted extract liquid is filtered through 60 to 80 mesh, and the filtrate is separated separately to remove oil and discarded to obtain a liquid having a concentration of the broth extract liquid of about 20%.
제4공정4th process
생파의 과식 부위와 잔뿌리 부위를 절단기로 제거한후, 겉 껍질을 탈티하고, 절단기로 절단(두께 3m/m∼15m/m 길이 5m/m∼12m/m)한다. 협착물을 제거한후, 살균제가 첨가된 식수에 넣고 살균 처리하여 수율 90%내외로 생파 원료를 얻는다.After the overeating part and green root part of fresh onion are removed with a cutter, the outer shell is stripped and cut with a cutter (3m / m to 15m / m in length 5m / m to 12m / m in length). After removing the constriction, the sterilant is added to drinking water and sterilized to obtain raw raw materials with a yield of about 90%.
제5공정5th process
먼저 액체 원료인 식물성 단백질 액, 간장, 육수 엑기스 액등을 혼합한후, 고체 원료인 설탕, 화학 조미료, 식염등을 첨가하여 용해한다. 그런다음, 80Mesh이상으로 미분쇄한 생강, 후추등을 가하고 안정제인 녹말가루(5%), 잔탄검(0.15%), 구아검(0.1%)을 첨가한후, 600∼700rpm에서 균질화하여 혼합한다. 60℃∼100℃에서 15분간 교반 방치하여, 살균하여 안정성이 양호한 액체 제품 1을 얻는다.First, the vegetable protein liquid, soy sauce, and broth extract liquid, which are liquid raw materials, are mixed, and then dissolved by adding sugar, chemical seasoning, and salt, which are solid raw materials. Then, add finely ground ginger or pepper to 80Mesh or more, add stabilizer starch powder (5%), xanthan gum (0.15%), guar gum (0.1%), and homogenize at 600-700rpm and mix. . The mixture is left to stir at 60 ° C to 100 ° C for 15 minutes, sterilized to obtain liquid product 1 having good stability.
제6공정6th process
액체 원료인 식물성 단백질 분해액, 간장 및 육수 엑기스액을 혼합하고, 고체 원료인 설탕, 화학조미료, 식염등을 첨가하여 용해한다, 그런다음 80Mesh이상으로 미분쇄한 향신료인 후추, 생강, 고추가루등을 첨가하고, 안정제인 녹말가루(3%), 잔탄검(0.05%), 구아검(0.05%), 아라비아검(0.02%)를 첨가한다음, 교반기에서 600∼700rpm으로 교반하여 균질화 및 혼합한다. 그런다음, 된장, 고추장을 첨가하고 60∼100℃에서 10분간 교반 방치 살균하여 안정성이 양호한 액체 제품 2를 얻는다.Vegetable protein decomposition liquid, soy sauce and broth extract liquid, which are liquid raw materials, are mixed and dissolved by adding solid raw materials such as sugar, chemical seasoning, and salt. Then, pepper, ginger, red pepper powder, etc. Add, stabilizer starch powder (3%), xanthan gum (0.05%), guar gum (0.05%), gum arabic (0.02%), and then stir at 600-700 rpm in a stirrer to homogenize and mix . Then, doenjang and red pepper paste are added and stirred and sterilized at 60 to 100 ° C for 10 minutes to obtain liquid product 2 having good stability.
제7공정7th process
제5공정에서 얻은 액체 제품 1에 제1공정, 제2공정 및 제4공정에서 얻은 살균 처리된 생마늘, 생파 및 생양파의 원료를 30∼45%로 첨가하고 60℃이상 100℃이하의 온도에서 40∼50rpm으로 10분 또는 20분동안 교반 방치하여 살균한후, 용기에 충진하여 완전제품 1을 제조한다.To the liquid product 1 obtained in the fifth step, 30 to 45% of the raw materials of sterilized raw garlic, green onion and green onion obtained in the first step, the second step and the fourth step are added at a temperature of 60 ° C. to 100 ° C. Sterilized by stirring for 10 or 20 minutes at 40-50 rpm, and then filled in a container to prepare a complete product 1.
제8공정8th process
제6공정에서 얻은 균질화된 액체 제품 2에 제1공정, 제2공정 및 제4공정에서 얻은 절단, 살균 처리된 생마늘, 생 양파 및 생파를 30∼40%로 첨가하고, 60℃이상 100℃이하의 온도에서 50∼60rpm으로 15분 또는 20분동안 교반 방치하여 살균한후, 용기에 충진하여 완전제품 2를 얻는다.To the homogenized liquid product 2 obtained in the sixth step, 30-40% of the cut, sterilized raw garlic, raw onion and green onion obtained in the first, second and fourth steps are added, and the temperature is 60 ° C or higher and 100 ° C or lower. Sterilize by stirring for 15 or 20 minutes at 50 to 60 rpm at the temperature of and then filled into a container to obtain complete product 2.
[실시예 2]Example 2
1) 제1공정, 제2공정 및 제4공정은 실시예 1과 동일하게 행한다.1) The 1st process, the 2nd process, and the 4th process are performed similarly to Example 1.
2) 제3공정은 육골과 생육의 배합비 및 추출시간을 다음 표 A-1과 같이한 것을 제외하고는 실시예 1과 동일하게 행한다.2) The third process is carried out in the same manner as in Example 1, except that the mixing ratio and extraction time of the meat and meat is as shown in Table A-1.
[표 A-1]TABLE A-1
3) 제5공정은 액체원료, 고체원료, 향신료 및 안정제의 배합비를 다음 표 A-2에서와 같이 한 것을 제외하고는 실시예 1과 동일하게 행한다.3) The fifth process is the same as Example 1 except the compounding ratio of a liquid raw material, a solid raw material, a spice, and a stabilizer as follows in Table A-2.
[표 A-2]TABLE A-2
4) 제6공정은 액체원료, 고체원료, 향신료, 안정제 및 페이스트 원료의 배합비를 다음 표 B-2에서와 같이한 것을 제외하고는 실시예 1과 동일하게 행한다.4) The sixth step is carried out in the same manner as in Example 1 except that the mixing ratio of the liquid raw material, the solid raw material, the spices, the stabilizer, and the paste raw material is as shown in Table B-2 below.
[표 B-2]TABLE B-2
5) 제7공정은 제5공정에서 표 A-2에서와 같이 배합하여 얻은 액체제품 1(A∼H)에서 제1공정, 제2공정 및 제4공정에서 얻은 원료를 표 A-2'에서와 같은 배합비로 배합하여 균질, 살균처리 하는 것을 제외하고는 실시예 1과 동일하게 행한다.5) In the seventh step, the raw materials obtained in the first step, the second step, and the fourth step of the liquid product 1 (A-H) obtained by mixing as in Table A-2 in the fifth step are shown in Table A-2 '. It is carried out in the same manner as in Example 1 except for the homogeneous and sterilization by blending in the same compounding ratio.
[표 A-2']TABLE A-2 '
6) 제 8공정은 제6공정에서 표 B-2에서와 같이 배합하여 얻은 액체 제품 2(a∼h)에 제1공정, 제2공정 및 제4공정에서 얻은 원료를 표 B-2'에서와 같은 배합비로 배합하는 것을 제외하고는 실시예 1과 동일하게 행한다.6) In the eighth step, the raw materials obtained in the first step, the second step, and the fourth step are added to the liquid product 2 (a to h) obtained by blending as shown in Table B-2 in the sixth step. The same procedure as in Example 1 was carried out except that the formulation was carried out in the same ratio.
[표 B-2]TABLE B-2
[실시예 3]Example 3
생마늘 두께2m/m∼1.5m/m, 길이 5m/m∼10m/m의 크기로 절단하는 것을 제외하고는 실시예 1내지 2와 동일하게 행한다.The same process as in Examples 1 to 2 was carried out except that raw garlic was cut to a thickness of 2 m / m to 1.5 m / m and a length of 5 m / m to 10 m / m.
[실시예 4]Example 4
양파를 두께 5m/m∼4m/m, 길이 5m/m∼10m/m의 크기로 절단하는 것을 제외하고는 실시예 1내지 3과 동일하게 행한다.The onions are cut in the same manner as in Examples 1 to 3 except that the onions are cut to a size of 5 m / m to 4 m / m and 5 m / m to 10 m / m in length.
[실시예 5]Example 5
육골을 40m/m∼60m/m로 절단하고, 증자솥 대신 가압솥(1.2Kgf/cm2)을 사용하여 120℃에서 15시간동안 가열하는 것을 제외하고는 실시예 1내지 4와 동일하게 행한다.The meat bone is cut into 40 m / m to 60 m / m, and is the same as in Example 1 to 4 except that the heating pot is heated for 15 hours at 120 ℃ using a pressure cooker (1.2Kgf / cm 2 ) instead of a cooker.
[실시예 6]Example 6
생파를 3m/m∼10m/m의 길이로 절단하는 것을 제외하고는 실시예 1내지 5와 동일하게 행한다.The same procedure as in Examples 1 to 5 was performed except that the green onions were cut to a length of 3 m / m to 10 m / m.
[실시예 7]Example 7
식물성 단백질(HVP)액 대신 간장 및 식용 알콜(에탄올)을 사용하는 것을 제외하고는 실시예 1내지 6과 동일하게 행한다.The same procedure as in Examples 1 to 6 was performed except that soy and edible alcohols (ethanol) were used instead of the vegetable protein (HVP) solution.
[실시예 8]Example 8
제5 및 제6공정에서 교반기의 회전속도를 500∼800rpm으로, 온도를 70℃∼70℃로, 그리고 방치, 살균 및 교반시간을 15분 내지 50분으로 조정하는 것을 제외하고는 실시예 1 내지 7과 동일하게 행한다.Except for adjusting the rotational speed of the stirrer to 500 to 800 rpm, the temperature to 70 to 70 ° C, and the leaving, sterilizing and stirring time to 15 to 50 minutes in the fifth and sixth steps. It is performed in the same manner as 7.
[실시예 9]Example 9
육엑기스액의 일부를 이스트 액으로 대체하고, 된장 또는 고추장을 고추가루와 교체하는 것을 제외하고는 실시예 1∼8과 동일하게 행한다.A part of the meat extract liquid is replaced with a yeast liquid, and is carried out in the same manner as in Examples 1 to 8 except that miso or red pepper paste is replaced with red pepper powder.
[실시예 10]Example 10
제6공정에서, 교반속도를 500∼600rpm으로, 온도를 70∼90로, 그리고 방치반시간을 20분으로 하는 것을 제외하고는 실시예 1∼9와 동일하게 행한다.In the sixth step, the same procedure as in Examples 1 to 9 was carried out except that the stirring speed was 500 to 600 rpm, the temperature was 70 to 90, and the standing half time was 20 minutes.
[실시예 11]Example 11
제7공정에서 마늘, 양파, 파등의 원료를 30%로첨가하고, 교반속도를 70∼90rpm으로 하여 50분동안 방치, 살균하는 것을 제외하고는 실시예 1∼10와 동일하게 행한다.In the seventh step, the same procedure as in Examples 1 to 10 was carried out except that raw materials such as garlic, onion, and green onion were added to 30%, and the mixture was left to sterilize for 50 minutes at a stirring speed of 70 to 90 rpm.
[실시예 12]Example 12
제8동정에서 생마늘, 양파, 파등의 원료를 50%로 첨가하는 것을 제외하고는 실시예 1∼11과 동일하게 행한다.The same procedure as in Examples 1 to 11 was performed except that raw materials such as raw garlic, onion, and green onion were added at 50% in the eighth identification.
[실시예 13]Example 13
제8공정에서 교반속도를 70∼80rpm으로 살균 방치시간을 50분으로 하는 것을 제외하고는 실시예 1∼12와 동일하게 행한다.In the eighth step, the process was carried out in the same manner as in Examples 1 to 12, except that the sterilization standing time was set to 50 minutes at 70 to 80 rpm.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019860006921A KR890001576B1 (en) | 1986-08-21 | 1986-08-21 | A process for the production of a instant spice for meat cooking |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019860006921A KR890001576B1 (en) | 1986-08-21 | 1986-08-21 | A process for the production of a instant spice for meat cooking |
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| Publication Number | Publication Date |
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| KR880002462A KR880002462A (en) | 1988-05-09 |
| KR890001576B1 true KR890001576B1 (en) | 1989-05-09 |
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| KR1019860006921A KR890001576B1 (en) | 1986-08-21 | 1986-08-21 | A process for the production of a instant spice for meat cooking |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101459839B1 (en) * | 2012-11-15 | 2014-11-07 | 씨제이제일제당 (주) | Shelf-stable fermented soybean paste sauce and manufacturing method thereof |
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| KR20000006604A (en) * | 1999-02-04 | 2000-02-07 | 전선복 | A sauce of rib |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101459839B1 (en) * | 2012-11-15 | 2014-11-07 | 씨제이제일제당 (주) | Shelf-stable fermented soybean paste sauce and manufacturing method thereof |
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