KR20180021429A - The sauce manufacturing composition - Google Patents

Abstract

The present invention relates to a jjajang sauce mixture for fried chickens, which is developed to add flavor of noodles with black soybean sauce familiar to people including children in food service industries in which various tastes and flavors have to be developed to lead tastes of consumers, especially in chicken shops, wherein the mixture (A) is obtained at the temperature of 80°C by heating the mixture for 30 minutes, wherein the mixture contains, in the weight ratio, 14 to 17% of black pepper, 3 to 5% of a neutralized Prunus mume solution, 1 to 3% of hoisin, 1 to 3% of an oyster sauce, 22 to 28% of malt starch syrup, 3 to 5% of crushed black beans, 2 to 4% of ground garlics, 10 to 14% of ground onions, 4 to 7% of black bean paste, 0.1 to 0.3% of caramel, 20 to 30% of water, and 0.1 to 0.3% of crushed whole peppers.

Description

&Quot; The sauce manufacturing composition "

Field of the Invention [0002] The present invention relates to a magnetic field source mixture for fried chicken, and more particularly, to a magnetic field source mixture for fried chicken that has been developed to provide a source having a familiar magnetic field flavor used in fried chicken.

The development of the living standard is made by the development of the foodservice industry, which causes the consumers to become very difficult in terms of price, taste and nutrition, leading to the development of various diverse foods.

In these eating outs especially in the field of delivery food, Chinese food and chicken account for the largest percentage.

Among them, chicken is often referred to as seasoned chicken and fried chicken. In the case of fried chicken, the protein taste is supplied with salt or other sauce as main weapon, and it is adapted to the taste of consumers.

However, even if it is a fried chicken, it is common to add a unique flavor to the meat by applying the seasoning sauce to the chicken itself and aging it for a certain period of time. In this case, the seasoning sauce provides a different taste according to each product or business, The situation is quite different.

However, most of the sauces are divided into several flavors, such as curry flavor and spicy onion flavor, which are differentiated from each other. The development of the source of the situation is not much.

SUMMARY OF THE INVENTION The present invention has been developed in order to solve the above problems, and an object of the present invention is to develop a source of fried chicken having improved flavor by adding flavor of magnetic field while maintaining flavor inherent to fried chicken.

In order to achieve the above object, the present invention provides a method for producing a fermented soybean meal, which comprises 14 to 17% of black pepper, 3 to 5% of a neutralized plum solution, 1 to 3% of seaweed, 1 to 3% of oyster sauce, 22 to 28% Which comprises 3 to 5% of black beans, 2 to 4% of liver garlic, 10 to 14% of liver onions, 4 to 7% of spring rolls, 0.1 to 0.3% of caramel, 20 to 30% of water and 0.1 to 0.3% And the mixture (A) is obtained by heating at 80 DEG C for 30 minutes.

As described above, the present invention has the effect of enhancing the taste of consumers by enhancing flavor by adding the flavor of a magnetic field familiar to most people including children, while maintaining the flavor inherent in fried chicken.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the like elements throughout.

The present invention relates to a process for producing a fermented black bean, which comprises 14 to 17% of black pepper, 3 to 5% of a neutralized plum solution, 1 to 3% of seaweed, 1 to 3% of oyster sauce, 22 to 28% of malt syrup, (A) containing 2 to 4% of liver garlic, 10 to 14% of liver onion, 4 to 7% of leaf spring, 0.1 to 0.3% of caramel, 20 to 30% of water and 0.1 to 0.3% And heating the mixture for 30 minutes, thereby obtaining a magnetic field source mixture for fried chicken. These magnetic field sauce mixtures are used as chicken coop.

In the present application, the magnetic field source uses about 200 to 240 g based on 800 g of a chicken.

As a more specific example, the source of the source was about 216.8 g based on 800 g of chicken, and the source of the source was 15.73% by weight of black pepper, 3.78% by weight of Chinese plum solution, 1.83% 1.95%, malt syrup 25.74%, black bean 3.43%, liver garlic 2.57%, liver onion 11.44%, spring onion 5.72%, caramel 0.17%, water 25.74%, panchuchisan 0.17% and soy sauce 1.72%.

In the case of fried chicken using the above-mentioned sauce, it is convenient for the children to taste because it can feel the flavor of the magnetic field caused by the chunks while being lightly folded. It also has an advantage that the elderly people who are not familiar with chicken can feel a more friendly taste.

Claims (2)

In the weight ratio, 14 ~ 17% of black pepper, 3 ~ 5% of Chinese plum solution, 1 ~ 3% of seaweed, 1-3% of oyster sauce, 22 ~ 28% of malt syrup, 3-5% (A) containing 10% to 4% of liver oil, 10 to 14% of liver onion, 4 to 7% of carrots, 0.1 to 0.3% of caramel, 20 to 30% of water and 0.1 to 0.3% of ground carrots was heated at 80 ° C for 30 minutes Wherein the fermented chicken sauce is prepared by mixing the sauce mixture and the sauce.
The magnetic field source mixture for fried chicken according to claim 1, wherein about 200 to 240 g of the magnetic field source is used based on 800 g of a chicken.