KR100294324B1 - How to Make Meat Sauce - Google Patents

Abstract

The present invention relates to a method for producing a meat sour, comprising 68.5 to 78.1% by weight of water, 5.8 to 8.7% by weight of red pepper powder, 2.8 to 4.2% by weight of red pepper paste, 2.4 to 3.6% by weight of soy sauce, and 4.1 to 6.2% by weight of sugar. WHEREIN: Mixing 0.6-1.0 weight% of salt, 1.1-1.7 weight% of onions, 0.3-0.5 weight% of ginger, 2.1-3.1 weight% of liquor, and 1.7-2.5 weight% of seasonings, it is made to prepare a meat sauce. The meat can be easily cooked in the open air, restaurant, or home without any ripening of meat, and the meat of the cooked meat is softened and the unique smell of meat is removed, so people who avoid specific meat can eat without restriction. I would have to.

Description

How to make meat sauce

The present invention is used in the manufacturing method of meat sows, more specifically, in the cooking of various meats to make the meat and the rich flavor and aroma rich in the meat at the same time to soften the meat, and to avoid the taste and aroma to be avoided By doing so, the present invention relates to a method of manufacturing a meat sour, which is capable of ingesting various meats without regard to food.

Commonly ingested meat is beef, pork, chicken, etc. In addition to the various mammals, birds are used in the diet is well known.

Each of these meats is introduced with a unique cooking method, and in recent years, westernized cooking methods have been introduced due to the improvement of income level, and cooked in various forms.

However, meat is usually chewy and has a unique aroma, so the elderly, children, and women avoid certain intakes of meat. For example, beef, which is relatively light, is enjoyed by all ages. It is not uncommon to avoid pork that has a characteristic aroma and taste, due to differences in diet.

In order to overcome the difference in dietary foods, meat sources for various ingredients have been proposed in order to soften the meat and remove the smell peculiar to meat.

By the way, since the conventional sows are generally used westernized ones, it can not satisfy our taste and appetite, nevertheless there is a problem that the effective meat softening and repellent removal effect is difficult to expect, due to the dietary difference Due to the meat diet is not resolved, it is difficult for the elderly and children with fragile oral structure to promote health by ingesting various meats.

Therefore, in recent years, the method of cooking meat, that is, the seasoning of meat by adding seasonings to meat and adding the meat, by changing the cooking method of the meat by steaming or grilling the matured meat, etc. Various measures are suggested and used.

However, this cooking method adds only a specific spice or chemical additive, and thus does not show the effect of the purpose of softening the meat and eliminating repellent aroma, and avoids chemical additives, so it cannot be widely used in general homes or restaurants. have.

In addition, the conventional meat cooking method suitable for our diet requires a minimum of 3 to 4 hours of aging after the seasoning of meat, so if you bake meat outdoors, there is a problem that the meat must be aged beforehand. Since salt is infiltrated into meat by one of the ingredients, soy sauce, salt, etc., it is pointed out that the handling and management is not easy especially in restaurants.

The present invention is to actively solve the above problems, by minimizing the repellent aroma of various meats to soften the meat quality can be enjoyed a variety of meats regardless of age and dietary taste, ripening at the time of cooking of meat It is an object of the present invention to provide a method for manufacturing a meat sauce that can realize a shortening of cooking time because it is not required.

In order to effectively achieve the object of the present invention, the method for preparing meat sows is made by mixing red pepper powder and red pepper paste, soy sauce, sugar, salt, onion, ginger, shochu and seasonings in an appropriate amount. Shown in

TABLE 1

In the composition material, water is used as natural water or water boiled and cooled to room temperature. If necessary, water containing anchovy or kelp may be used.

The red pepper powder has a spicy taste because of the ingredient called capsaicin, removes the repellent smell of meat and promotes exercise and gastric acid secretion of the digestive organs, but inhibits gastric acid secretion when excessively ingested.

The red pepper paste and doenjang are representative foods. The red pepper paste is fermented after mixing cooked rice or glutinous rice with mew flour, mixed with red pepper powder and salt, and has a spicy taste, sweet taste, salty taste, and soy sauce. A liquid with a dark brown color by melanin and melatonin. It has a unique taste by methyl mercaptopropyl alcohol and has a unique flavor by alcohol, alhaid, ketone, volatile acid, ester, and phenol. Will improve.

The sugar is a photosynthetic product, 5 to 20% of the weight of sugar beet and sugar cane is extracted with pure sucrose through milling process or diffusion process with sucrose (sucrose), white fine particles mixed with starch of about 3% to prevent solidification As it softens the meat and at the same time improves the aesthetics.

The salt is tailored to the salty taste of meat, at a concentration of 0.2% shows a sweet synergy, at a concentration of 12% or more, to prevent preservation, to prevent nutrient destruction, particularly the oxidation of vitamin C.

The onion retains ingredients such as diallyl disulfide, allyl disulfide allyl disulfide, allium and the like, which has antibiotic, antiseptic, and antifungal effects and softens the meat, thereby eliminating the repellent and aesthetic taste of meat.

The ginger contains about 2% of essential oils based on Zingiberene, which gives a slight taste and bitter taste by Zingerone. Represents a pharmacological action to cure, eliminating the miscellaneous taste and avoidance of meat.

The seasoning is a glutamic acid soda glutamate contained in the water of kelp, seasonings of artificial seasoning, and the combination of the flavor of the inosinic acid of the bonito and the guanylic acid of shiitake mushroom is a nucleic acid-based seasoning, in recent years to cook all food It is used as a seasoning and is recognized as an essential ingredient in the taste of young people, especially the young generation, and softens the taste and aroma of meat.

Example 1

In order to manufacture and use the meat sauce of the present invention in a restaurant, the sows were made as shown in Table 2.

TABLE 2

In this proportion, the well-mixed ingredients are made of a good source of bright red gel. Soaked beef and pork in a meat sauce and then baked on a grilling plate gives the meat a fresh color. The meat retained its unique taste and aroma, and the meat was very tender, especially the pork, which had no smell.

Example 2

In order to use the meat source of the present invention in a general home, a source was made as shown in Table 3.

TABLE 3

As such, the result of mixing and roasting the prepared meat sours in three pork (1800 g) showed the same result as in Example 1, wherein the pork and the meat sours of the present invention were mixed to be partially matured. Baked immediately, and some were baked after about 3 hours of aging, the expected results of slightly improved meat softening and repellent removal effect.

Here, there is no special priority in the mixing of each of the above ingredients, but may be appropriately mixed according to a general cooking example, but the mixing ratio of meat can be obtained only by faithfully maintaining the appropriate amount of the present invention. In the case of manufacturing the meat sour by adding or subtracting the changes in meat quality, taste, aroma of the meat are shown in Table 4.

TABLE 4

The experiment was obtained after comparing and eating meat seasoned with sauces in both conditions without telling whether or not the mixing ratio was added in the state where an unspecified number of people (about 60 people) participated. Seasoned meats (pork), seasoned meats were eaten with sows prepared in excess of the second mixture of ingredients, and the addition and addition of the ingredients were set within ± 5%.

At this time, the difference between the soy sauce and the salt caused a slight difference in taste, but it was related to the saltiness of the taste, and it was concluded that it can be ignored because it is based on the usual eating habits.

In addition, as a result of mixing each ingredient at the proper mixing ratio in the third step, even though the type of meat was pork, repellent aroma was removed and the feeling was not removed. We could eat sheep's pork deliciously.

As described above, the soy prepared by the method for preparing meat sours of the present invention is easy to manufacture and store, and does not require ripening time, so that meat can be easily cooked outdoors or at home in a restaurant. As it smoothes the meat quality and effectively removes the peculiar repellent fragrance, people who avoid certain meat due to the elderly, children, and food can eat without restriction of meat, thereby improving health, as well as meat. It can be used for baking fish, mushrooms, and ducks.

Claims (1)

In the known production method, which is added to the liquid raw material, seasonings such as red pepper powder, red pepper paste, soy sauce, sugar, salt, etc. -4.2% by weight, 2.4-3.6% by weight of soy sauce, 4.1-6.2% by weight of sugar, 0.6-1.0% by weight of salt, 1.1-1.7% by weight of onion, 0.3-0.5% by weight of ginger and 2.1-3.1% by weight of liquor Method for producing a meat saw, characterized in that.