KR101804510B1 - Manufacturing method for sauce for ribs using sarcodon asparatus and sauce for ribs using sarcodon asparatus manufactured by the same - Google Patents

Abstract

The present invention relates to a marinated rib sauce product including Sarcodon imbricatus and a preparing method thereof. According to the present invention, the marinated rib sauce product includes: 1 to 3 parts by weight of Sarcodon imbricatus; 0.3 to 0.5 parts by weight of Momordica charantia; 9 to 13 parts by weight of onions; 12 to 18 parts by weight of pears; 0.5 to 1.5 parts by weight of ginger; 5 to 10 parts by weight of ground garlic; 1 to 4 parts by weight of green onions; 13 to 18 parts by weight of brown sugar; 0.5 to 1 part by weight of pepper; 0.1 to 0.8 part by weight of monosodium glutamate (MSG); 23 to 33 parts by weight of soy sauce; 10 to 15 parts by weight of starch syrup; 1 to 5 parts by weight of honey; 1 to 4 parts by weight of a softening and flavoring agent; 1 to 4 parts by weight of sake; and 70 to 100 parts by weight of water. The marinated rib sauce product includes the active ingredients of the Sarcodon imbricatus and the Momordica charantia in order to add the unique flavor and taste of the Momordica charantia to a rib dish as well as removing odor from the rib dish, thereby enhancing the flavor and taste thereof.

Description

Technical Field [0001] The present invention relates to a method for producing a galbi sauce, and a method for producing the galbi sauce,

The present invention relates to a method for producing a galbi sauce and a galena sauce produced thereby, and more particularly, to a galena sauce containing an active ingredient of a galena and an active ingredient, The present invention relates to a method for preparing a functional rib sauce capable of improving flavor and aesthetics upon ingestion by eliminating the specific odor of ribs while being added to the ribs and to the active rib rib sauce produced thereby.

In general, rib cuisine is one of the traditional traditional foods of Korea, and it is becoming a representative sport to present Korean taste to foreigners of all over the world in recent years. These ribs can be classified into charcoal ribs, charcoal ribs, and ribs.

Especially, among the above-mentioned ribs, the most popular Korean ribs today are ribs made of meat ribs. Pork ribs made of pork ribs are most popular among these ribs. Pork ribs, the main ingredient of pork ribs, are rich in unsaturated fatty acids, which lower cholesterol levels. They are effective in preventing adult diseases. They are rich in iron and prevent anemia However, it is important to remove the nutrients and apply the flavor when cooked due to the pork-specific nutritional benefits.

On the other hand, it is essential that the above-mentioned rib dishes are used in a seasoned sauce so that they can be well adhered to meat meat regardless of the method of bending or steaming. Especially, in case of roasting, .

It has been recognized that saucable sauce sauces according to the prior art as described above generally impart sweetness to the ribs, soften the meat quality of the meat, and allow the sauce to be well penetrated into the meat, Nowadays, it is also available for household use.

However, the conventional sauce prepared with the conventional method has a problem in that the intake of nutrients that are insufficient in the human body may be restricted except for the nutrients contained in pork and sauce, and the pork-specific nutrients are not completely removed There was a problem that the flavor and aesthetics were lowered when the pork rib was consumed.

In addition, since the conventional sauce for garlic sauce is generally composed of ingredients for removing odor peculiar to pork or for providing only sweetness-based sweetness, the conventional sauce for garlic sauce contains substantially no ingredients beneficial to the body There was a problem.

Therefore, as described above, the consumption of nutrients that are scarce in the human body is limited, and the concept of sauce, which only provides a sweetness-based sweetness, is dispensed with, and a unique cost source of taste that can meet the tastes and preferences of health- It is necessary to develop the

Domestic Registration No. 10-1435159 (Registered on August 21, 2014) Domestic Registration No. 10-1252594 (Registered on April 03, 2013) Domestic Registration No. 10-1622767 (registered on May 13, 2016)

The present invention relates to a method for preparing a garlic sauce containing an active ingredient of a mushroom, which comprises adding a unique taste and flavor of the mushroom to the rib and eliminating the specific odor of the rib, thereby improving flavor and aesthetics And to provide a method for preparing the galbi sauce and the galbi sauce produced thereby.

The present invention also relates to a method for manufacturing a fermented galbi sauce which enables the health of the consumer to be promoted by the effective ingredient contained in the fermented mushroom and sweet potato, And a diabetic source prepared thereby.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

The method for preparing a galbi sauce according to the present invention comprises preparing safflower ingredients consisting of onion, pear, ginger, liver garlic, green onion, yellow sugar, pepper, Miwon, Mongolian soy sauce, starch syrup, honey, (S100); < / RTI > Preparing a mushroom mushroom to be mixed with the seasoning ingredients (S200); (S300) for preparing a dried rice mixture to be mixed with the seasoning ingredients; We are concerned about the water in the water. We make water in the water. We make water (S400); (S 500) in which the yeast mushroom is pulverized after the mushroom is added to the water and then heated and pulverized to produce a water-soluble mushroom; When the mung bean is crushed, the mung bean is used to make the water, and the remaining mung bean other than water is added to the water to add Mongolian soy sauce, starch syrup, sulfur sugar, honey, (S600) for preparing a seasoning sauce by mixing the onion, ginger, pear, green onion, and garlic, followed by sieving using a blender to prepare a seasoning sauce; And onion, ginger, pear, onion, liver and liver garlic, and onion and mint, which are prepared by mixing water and mungol soy sauce, starch syrup, sulfur sugar, honey, (S700) for preparing a rib sauce to be used in the present invention by mixing water, wherein the seasoning materials comprise 9-13 parts by weight of an onion, 12-18 parts by weight of an onion 0.5 to 1.5 parts by weight of ginger, 5 to 10 parts by weight of liver garlic, 1 to 4 parts by weight of green tea, 13 to 18 parts by weight of sulfur sugar, 0.5 to 1 part by weight of pepper, 0.1 to 0.8 parts by weight of green tea, 10 to 15 parts by weight of starch syrup, 1 to 5 parts by weight of honey, 1 to 4 parts by weight of vinegar, 1 to 4 parts by weight of purified water and 70 to 100 parts by weight of water, And the emulsion is used in an amount of from 0.3 to < RTI ID = 0.0 > 0.5 weight part is used for metering. In the preparing step (S300), the collected marrow is washed with purified water to remove foreign matter adhering to the surface of the marrow. A drying step of drying the washed laver; And comprising a gourd deokeum drying step to dry the deokeum in a heated kettle to the dried gourd, the gourd washing stage, is dissolved in sodium (NaHCO ₃₎ hydrogen carbonate from 1 to 3 (w / w) of purified water having a% concentration range , And in the drying step, the moisture content of the blank is dried in a shade maintained at a temperature of 25 to 35 DEG C and a humidity of 60 to 70% for 5 to 20 hours to be 40 to 50 %, And the drying step is performed by drying the dried cut-through at a temperature of 180 to 200 ° C for 3 to 7 minutes in a kettle, drying the cut-off cutter at a temperature of 50 to 60 ° C A first preliminary drying step of drying at a temperature of 30 to 60 minutes; And drying the first dried and dried quartz at a temperature of 150 to 170 ° C for 5 to 10 minutes and then drying the dried quartz at a temperature of 40 to 50 ° C for 50 to 60 minutes And a second drying step of drying during the drying.

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In step S400, the water is added to water and heated at a temperature of 95 to 105 ° C for 3 to 7 minutes. After that, the water is separated from the water using a sieve, In step (S500), the water-soluble mushroom is pulverized. In step (S500), after 2 to 4 parts by weight of water is removed from the water produced in step (S400), the separated water- The mushrooms are mixed and heated at a temperature of 95 to 105 ° C for 3 to 8 minutes, after which they are cooled to a temperature of 35 to 45 ° C and then milled with a blender to prepare water-in-oil mushroom pulverized.

In addition, the present invention includes a diabetic rib source prepared by the above-described method.

The details of other embodiments are included in the detailed description.

According to the present invention, a method of preparing a galbi sauce comprises preparing a galbi sauce containing an active ingredient of a mugwort mushroom, adding the unique taste and flavor of the mugwort mugwort to the ribs and eliminating the specific odor of the ribs, Flavor and aesthetics can be improved.

In addition, according to the present invention, the active ingredient of the active ingredient in the mushroom and the mushroom can promote the health of the consumer by the active ingredient, so that the nutrition of the health-oriented consumer can be satisfied, so that everybody can enjoy the rib.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

FIG. 1 is a flow chart for explaining a method of manufacturing a live galbi sauce according to the present invention.

Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a cross-sectional view showing a rib-shaped rib rib according to a first embodiment of the present invention;

FIG. 1 is a flow chart for explaining a method of manufacturing a live galbi sauce according to the present invention.

According to the present invention, a method of preparing a galbi sauce comprises preparing a galbi sauce containing an active ingredient of a mugwort mushroom, adding the unique taste and flavor of the mugwort mugwort to the ribs and eliminating the specific odor of the ribs, Flavor and aesthetics can be improved.

Referring to FIG. 1, a method for preparing a galbi sauce according to the present invention includes preparing and measuring a sauce seasoning material S100, preparing a green mushroom sauce S200, preparing a dried sauce S300, S400), and the fried mushroom is crushed, includes a water production step (S500), a sauce preparation step (S600), and a rib sauce production step (S700).

1. Preparation and measurement of sauce seasoning material (S100)

The sauce seasoning material preparing and metering step (S100) is a step of preparing the seasoning materials used for preparing the ribs sauce, and then weighing them in a predetermined weight unit.

The seasoning materials prepared in the source material preparation and metering step (S100) may include onion, pear, ginger, liver garlic, green onion, yellow sugar, pepper, Miwon, Mongolian soy sauce, starch syrup, honey, , The seasoning materials include 9-13 parts by weight of onion, 12-18 parts by weight of pear, 0.5-1.5 parts by weight of ginger, 5-10 parts by weight of liver garlic, 1 to 4 parts by weight of garlic, 13-18 parts by weight of sulfur sugar, From 1 to 4 parts by weight of honey, from 1 to 4 parts by weight of purified water, from 1 to 4 parts by weight of honey, from 0.1 to 0.8 part by weight of Miyoshi, from 23 to 33 parts by weight of Mongolian soy sauce, from 10 to 15 parts by weight of starch syrup, 70 to 100 parts by weight can be prepared by weighing.

2. Preparing the mushroom (S200)

The preparation step S200 of preparing the fermented mushroom is a step of preparing the fermented mushroom to enhance the nutrition and flavor of the rib sauce mixed with the seasoning materials. In the fermentation preparation step S200, 1 to 3 parts by weight of the fermented mushrooms are weighed Can be used.

In general, the mushroom has a high effect on the regulation of biological function, and it is reported that the prevention and improvement of adult diseases such as cancer, stroke, and heart disease are good. Therefore, the consumption of mushroom is increasing. Such mushroom forms oak roots and exogenous mycorrhiza From the ground of a deciduous forest to a mushroom or a mushroom, it is still not artificial cultivation, so it relies on harvesting in its natural state.

These mushrooms contain amino acids, fatty acids, free sugars, and free sugars. They are used as edible or herbal medicines. In Korea, it is known that it is effective when the meat is consumed because the activity of protease is high in the private and the public.

In the present invention, the preparation step of the active mushroom (S200) may include (1) a mushroom washing step, (2) a natural mushroom drying step, (3) a mushroom vacuum drying step, and have.

(1) mushroom washing step

In the step of cleaning the mushroom, the collected mushroom is cleanly washed with purified water to remove foreign substances attached to the surface of the mushroom.

In the mushroom washing step, sodium bicarbonate (NaHCO ₃ ) is dissolved and washed with purified water having a concentration range of 1 to 3 (w / w)%. Then, the surface of the mushroom is washed again with clean purified water The sodium hydrogencarbonate is also used as a food additive. The sodium hydrogencarbonate is not toxic and can have functions such as penetration, diffusion and expansion. In the present invention, the surface of the mushroom is washed by using sodium bicarbonate , The cell wall of the fungus can be expanded to sterilize and clean the above-mentioned mushroom.

If the cleaning of the mushroom is performed at a concentration of less than 1 w / w% in the mushroom washing step, the disinfection effect of the mushroom may not be sufficient, and if the concentration of the mushroom is less than 3 w / It may cause a problem that the physical properties of the mushroom are lowered because the concentration is too high.

(2) Natural drying stage of mushroom

The natural mushroom natural drying step is a step of naturally drying the washed mushroom to remove moisture contained in the mushroom.

The natural mushroom is dried at a temperature of 20 to 30 ° C for 1 to 3 days after slicing the mushroom in a ratio of 4 to 6 according to the size of the washed mushroom, and the weight of water contained in the mushroom is 60 to 70%. The present invention, by drying the mushroom with the above-mentioned range, alleviates the nutrition and flavor of the mushroom, and furthermore, when the mushroom is crushed to a uniform particle size in the subsequent process, Can be improved.

(3) mushroom vacuum drying step

In the vacuum drying step of the mushroom, the naturally dried mushroom is vacuum-dried by irradiating microwave in a reduced pressure atmosphere.

The step of vacuum drying the activated mushroom may be carried out by irradiating microwaves to a naturally dried mushroom under a pressure of 50 to 60 mbar, and the mushroom vacuum drying step is performed at a temperature of 35 to 45 ° C for 5 to 20 minutes , And irradiating microwaves of 2.15 GHz on the naturally dried mushroom.

In the present invention, the microwave may exhibit a volumetric heating effect by penetrating into the inside of the mushroom. When the microwave is irradiated, the water molecules inside the mushroom are vibrated or rotated according to the polarity change of the microwave , Such a polarization vibration may lead to a friction between molecules and cause a heat generation phenomenon.

In the present invention, the above-described mushroom is irradiated with a microwave of 2.15 GHz for 5 to 20 minutes at a temperature of 35 to 45 캜 and a reduced pressure of 50 to 60 mbar to penetrate the inside of the mushroom in a short time without thermal conduction, The heating efficiency can be improved.

In addition, in the present invention, when the microwave is irradiated under reduced pressure to dry the fermented mushroom, the fermentation occurs due to the heating inside the fermented mushroom, and the cell membrane inside the fermented mushroom is destroyed by the instant heating and swelling, And the active ingredient of the active mushroom is effectively leached by expansion of the mushroom by internal heating to enhance the flavor of the rib sauce.

(4) Stage of mushroom fermentation

In the step of aging the mushroom, the vacuum-dried mushroom is stored at a constant temperature to aged the mushroom.

In the step of aging the mushroom, the vacuum dried mushroom is stored at 30 to 35 ° C for 10 to 30 hours to stabilize the physical properties of the mushroom, thereby doubling the flavor and taste of the mushroom.

3. Drying step (S300)

In the step of preparing a dried sake (S300), a step of preparing and drying a sake to enhance nutrition and flavor of the rib sauce mixed with the seasoning materials is performed. In the step of preparing a dried sake (S300), 0.3 to 0.5 parts by weight of the sake is weighed Can be used.

In general, Yeoju is also called bitter oak, and it is a year-old vine grass with pak and its stem is thin and long and it is rolled up with tendrils. Palm-shaped leaves have long petiole stems, yellow flowers bloom in summer and autumn, It ripens red and yellow.

These fats contain plant insulin (p-insulin) and carantin (charantin), and contain a lot of vitamin C, it is known to have excellent effects on diabetics and hypertension.

In the present invention, the step (S300) for preparing dried marinade may include (1) a washing step, (2) a drying step, and (3) a drying step.

(1) Washing step

The washing step is a step of cleanly washing the harvested rice with purified water to remove foreign substances adhering to the surface of the rice husk.

In the washing step, sodium bicarbonate (NaHCO ₃ ) is dissolved and washed with purified water having a concentration range of 1 to 3 (w / w)%. Thereafter, the surface of the blank is washed again with clean purified water The sodium hydrogencarbonate is also used as a food additive and has no toxicity and can have functions such as penetration, diffusion and swelling. In the present invention, by washing the surface of the yeast with sodium hydrogencarbonate, The cell wall may be expanded to sterilize and clean the above-mentioned mushroom.

If the washing of the yeast is carried out at a concentration of less than 1% (w / w)%, the sterilization effect of the yeast may not be sufficient, and if the washing is carried out at a concentration of more than 3% (w / There is a problem that the physical properties of the resin are lowered.

(2) Drying stage

The drying step is a step of drying the washed mats in a well-ventilated shade.

In the present invention, in order to prevent the chlorophyll and other components from being destroyed and the inherent fragrance to be lost when the sunlight is dried, the drying step may be performed in a well-ventilated shaded area. For example, The moisture content of the sieve may be maintained at 40 to 50% of the initial sieve total weight by drying in shade at 35 캜 and a humidity of 60 to 70% for 5 to 20 hours.

That is, in the drying step, the moisture contained in the yeast is gradually evaporated by the process conditions as described above, so that the taste, flavor, and nutrients of the yeast can be easily obtained, It facilitates permeation of air by destruction and promotes the fermentation action, so that the taste and flavor of Yeoju can be enhanced.

(3) Drying stage

The drying step is a step of drying the dried yeast in a heated pot and drying the dried yeast.

In the present invention, when the yeast is boiled in water in the subsequent step, the two yeast-drying steps, namely, the first sonication and the second sonication are performed in order to easily leach the useful ingredient of the yeast. . ≪ / RTI >

In the primary dry-drying step, the dried frying pod is heated to 180 to 200 ° C for 3 to 7 minutes to dry the frying pod, and the dried pod is laid on a windy sieve so that the pod is cooled. And dried at a temperature of 50 to 60 DEG C for 30 to 60 minutes.

In the second scraping and drying step, the first scraped-dried sculpture is dried in a pot heated at a temperature of 150 to 170 ° C for 5 to 10 minutes and dried, and then the scraped scraper is spread in a windy sieve And then dried using a drier at a temperature of 40 to 50 DEG C for 50 to 60 minutes.

If the temperature and time are less than the above-mentioned lower limit range in the first and second preliminary drying stages and the second preliminary drying stages, the taste and flavor of the prey may not be sufficiently improved, There may arise a problem that the surface of the quartz is carbonized or the physical properties thereof become weak.

4. Yeoju We prepare water (S400)

In step S400, the water is prepared in the step of preparing the water.

In step S400, the water is added to water and heated at a temperature of 95 to 105 DEG C for 3 to 7 minutes. Then, the water is removed from the water using a sieve, Leached leeches We can make water.

In the case where the temperature and the time at which the waste water is concerned in the water production step (S400) are carried out below the lower limit range, there is a problem that the effective component of the waste water is not sufficiently leached. If it is carried out, it will cause the problem that the water is produced because it is excessively worried and the bitter taste is too strong.

5. Yeoju mushroom-crushed fruity We have a water production step (S500)

In step S500, the water-soluble mushroom is pulverized. In step S500, the water-soluble mushroom is added to the water, and the mushroom is heated and pulverized to produce a water-in-oil mushroom.

According to the present invention, the step (S500) of preparing the yeast mushroom pulverized mushroom is carried out by separating 2 to 4 parts by weight of the yeast juice produced in the step (S400) of preparing the yeast juice, The mushroom is mixed and heated at a temperature of 95 to 105 ° C for 3 to 8 minutes, after which it is cooled to a temperature of 35 to 45 ° C, and then pulverized by a blender to produce a watery mushroom pulverized mushroom.

6. Preparation of seasoning sauce (S600)

The sauce sauce preparation step (S600) may include adding the Mongolian soy sauce, starch syrup, sulfur sugar, honey, and myeonwon into the water of the other liquor other than the water of the liquor which is used for making the liquor, The mixture is heated at a temperature of 100 to 100 캜 for 5 to 10 minutes, cooled, and mixed with the onion, ginger, pear, green onion, and liver garlic, followed by sieving and mixing with a blender to prepare a seasoning sauce .

In the sauce preparation step (S600), the flavor and aesthetics can be improved by mixing the seasoning ingredients prepared in the remaining water, other than the water, Seasoned sauce can be produced.

7. Galbi source preparation step (S700)

The step of preparing the ribs (S700) comprises the step of mixing the Yeoju mushroom with the mung bean sprouts, the Mongolian soy sauce, the syrup, the sugar, the honey, A raw meat prepared from a mixture of garlic, green onion, liver and garlic, and mint is mixed with water to prepare a rib source used in the present invention.

In step S700, the ribs are prepared by mixing raw mushroom, leek, and various seasoning materials to remove the unique flavor and aroma of the mushroom and remove the specific odor of the ribs A ribs sauce capable of enhancing flavor and aesthetics upon ingestion can be produced.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings.

≪ Example 1 >

2 parts by weight of mushroom, 0.45 part by weight of onion, 11.3 parts by weight of onion, 15 parts by weight of pear, 0.9 parts by weight of ginger, 7.5 parts by weight of liver garlic, 2.3 parts by weight of garlic, 15.7 parts by weight of sulfur, 0.75 part by weight of pepper, , 28 parts by weight of Mongolian soy sauce, 12.5 parts by weight of starch syrup, 3 parts by weight of honey, 2.7 parts by weight of fresh mackerel, 2.7 parts by weight of purified mackerel and 85 parts by weight of water.

≪ Example 2 >

1 part by weight of mushroom, 0.5 part by weight of onion, 9 parts by weight of onion, 18 parts by weight of pear, 0.5 part by weight of ginger, 10 parts by weight of liver garlic, 1.3 parts by weight of garlic, 17.5 parts by weight of sulfur, 0.5 parts by weight of pepper, , 23.5 parts by weight of Mongolian soy sauce, 14.5 parts by weight of starch syrup, 1 part by weight of honey, 3.8 parts by weight of mint, 3.7 parts by weight of purified water and 72 parts by weight of water.

≪ Example 3 >

3 parts by weight of mushroom, 0.3 parts by weight of onion, 12.5 parts by weight of onion, 12 parts by weight of pear, 1.4 parts by weight of ginger, 6 parts by weight of liver garlic, 3.8 parts by weight of garlic, 13.3 parts by weight of sulfur, 0.9 parts by weight of pepper, , 32 parts by weight of Mongolian soy sauce, 11.5 parts by weight of starch syrup, 4.5 parts by weight of honey, 1.1 parts by weight of fresh water, 1.5 parts by weight of purified water and 98 parts by weight of water.

≪ Comparative Example 1 &

A commercially available spice rib sauce was prepared and used as a rib sauce according to Comparative Example 1. As for the rib sauce according to Comparative Example 1, a spice rib sauce (manufactured by C company) having a strong sweet taste was used.

≪ Comparative Example 2 &

The ribs were prepared using the same ingredients as in Example 1 except that in Comparative Example 2, the ribs were prepared without using the mushroom.

≪ Comparative Example 3 &

The ribs were prepared using the same ingredients as in Example 1 except that in Comparative Example 3, the ribs were prepared by using purified water instead of water.

As described above, ribs were prepared according to Examples 1 to 3 and Comparative Examples 1 to 3, and the ribs were coated on the pork meat and baked under the same conditions to prepare pork ribs. The taste, Flavor, preference and so on. The results are shown in [Table 2] below. The sensory test was carried out on 25 food specialists and general consumers. The scores and evaluation criteria were based on the 9-point scoring method, and are shown in Table 1 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division flavor incense Overall likelihood Example 1 8.5 8.6 8.6 Example 2 8.4 8.5 8.4 Example 3 8.4 8.4 8.4 Comparative Example 1 4.9 4.8 4.8 Comparative Example 2 5.2 5.1 5.1 Comparative Example 3 5.1 5.0 5.0

As shown in Table 2, the taste, flavor, and overall preference of the ribs sauce according to Examples 1 to 3 and the ribs sauce according to Comparative Examples 1 to 3 were compared. As a result, according to Examples 1 to 3 It was found that the prepared rib sauce was superior in overall taste, flavor and overall preference to the rib sauce prepared in Comparative Examples 1 to 3.

This is because the unique taste and flavor of the mushroom and mushroom are added to the ribs by preparing the ribs sauce using the water of Yeoju juice, It is believed that the taste and flavor of the pork ribs coated with rib sauce were satisfied with consumers' preference by improving the flavor and aesthetics of ingestion by eliminating the specific odor of ribs.

While the present invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be possible. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (5)

Prepared sauce materials consisting of onion, pear, ginger, liver garlic, green onion, yellow sugar, pepper, Miwon, Mongolian soy sauce, syrup, honey, S100);
Preparing a mushroom mushroom to be mixed with the seasoning ingredients (S200);
(S300) for preparing a dried rice mixture to be mixed with the seasoning ingredients;
We are concerned about the water in the water. We make water in the water. We make water (S400);
(S 500) in which the yeast mushroom is pulverized after the mushroom is added to the water and then heated and pulverized to produce a water-soluble mushroom;
When the mung bean is crushed, the mung bean is used to make the water, and the remaining mung bean other than water is added to the water to add Mongolian soy sauce, starch syrup, sulfur sugar, honey, (S600) for preparing a seasoning sauce by mixing the onion, ginger, pear, green onion, and garlic, followed by sieving using a blender to prepare a seasoning sauce; And
Onion, ginger, pear, green onion, liver garlic, and mignon and myeon were prepared by mixing with water, mongolian soy sauce, syrup, sulfur sugar, honey, (S700) for preparing a rib sauce to be used in the present invention by mixing water,
The seasoning materials include 9-13 parts by weight of onion, 12-18 parts by weight of pear, 0.5-1.5 parts by weight of ginger, 5-10 parts by weight of liver garlic, 1 ~ 4 parts by weight of garlic, 13-18 parts by weight of sulfur sugar, 1 to 4 parts by weight of honey, 1 to 4 parts by weight of honey, 1 to 4 parts by weight of honey, 1 to 4 parts by weight of mignon, 23 to 33 parts by weight of Mongolian soy sauce, 10 to 15 parts by weight of starch syrup, 1 to 5 parts by weight of honey, And 1 to 3 parts by weight of the active mushroom are weighed and used, and 0.3 to 0.5 parts by weight of the active ingredient is weighed and used,
In the step S300,
Washing the sampled marrow with purified water to remove foreign substances adhering to the marrow surface;
A drying step of drying the washed laver; And
And drying the dried rice cake in a heated pot to dry the rice cake,
In the washing step, sodium hydrogencarbonate (NaHCO ₃ ) is dissolved and washed with purified water having a concentration range of 1 to 3 (w / w)%,
In the drying step, the moisture content is maintained in the range of 40 to 50% with respect to the total weight of the first stage by drying the shade at a temperature of 25 to 35 DEG C and a humidity of 60 to 70% for 5 to 20 hours,
In the drying step, the dried yeast is heated to 180 to 200 ° C for 3 to 7 minutes and dried. The dried yeast is dried at a temperature of 50 to 60 ° C for 30 to 60 minutes A primary smoothing drying step; And
The first dried pre-dried quartz is dried in a boiling pot at a temperature of 150 to 170 ° C. for 5 to 10 minutes and dried. The dried quartz is dried at a temperature of 40 to 50 ° C. for 50 to 60 minutes And a second drying step for drying the dried galbi sauce.
delete delete The method according to claim 1,
In step S400, the water is added to water and heated at a temperature of 95 to 105 ° C for 3 to 7 minutes. After that, the water is separated from the water using a sieve, and,
In step S500 of preparing the yeast mushroom pulverized mushroom, 2 to 4 parts by weight of the yeast juice prepared in the step (S400) is separated, and then the mushroom Mixed and heated at a temperature of 95 to 105 ° C for 3 to 8 minutes and then cooled to a temperature of 35 to 45 ° C and then pulverized by a blender to produce water- ≪ / RTI >
A galena sauce which is produced by the method of any one of claims 1 to 4.

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