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1. 发明授权

KR101302596B1 육류용 야채 페이스트 소스의 제조방법 및 이에 의해 제조된 페이스트 소스 有权
标题翻译：通过该方法制造的用于肉和浆料的蔬菜来源的制造方法
公开(公告)号：KR101302596B1
公开(公告)日：2013-08-30
申请号：KR1020110145743
申请日：2011-12-29
申请人： 한국식품연구원 , 크라제 인터내셔날(주)
发明人： 이민아 , 홍상필 , 김은미 , 김은혜 , 소백수 , 김은경 , 이영혜
IPC分类号： A23L23/00 , A23L19/00
CPC分类号： A23L23/00 , A23L13/06 , A23L19/00 , A23L27/10
摘要： PURPOSE: A manufacturing method of a vegetable paste sauce for meat, and a paste sauce manufactured thereby are provided to offer a paste sauce having a unique taste and enriched nutrients. CONSTITUTION: A manufacturing method of a vegetable paste sauce for meat comprises the steps of: adding 150-250 wt% of a tomato paste and 250-500 wt% of a wine to 100 wt% of sliced vegetable, and cooking in an oven at 150-350 deg. C for 9 hours; adding the wine 1-4 times repeatedly while cooking the cooked vegetable mixture, and concentrating it; and adding a beef meat juice to the concentrated wine-vegetable mixture and heating it at 70-200 deg. C. The sliced vegetable, tomato paste, and wine are cooked at 150-350 deg. C. In the step of concentrating the wine-vegetable mixture, the mixture is concentrated until it becomes 60-85% based on the total weight of the mixture. The vegetable comprises: 10-40 wt% of carrots; 1-20 wt% of salary; 20-60 wt% of tomatoes; 10-50 wt% of onions; and 0.5-10 wt% of garlic. [Reference numerals] (S110) Step of adding a tomato paste and of a wine to sliced vegetable, and cooking; (S120) Step of adding the wine 1-4 times repeatedly while cooking the cooked vegetable mixture, and concentrating it; (S130) Step of adding a beef meat juice to the concentrated wine-vegetable mixture and heating it; (S140) Step of adding spices to the beef meat juice and heating it
摘要翻译：目的：提供一种用于肉类的蔬菜酱汁的制造方法以及由此制成的酱汁，以提供具有独特味道和富含营养物质的酱汁。构成：用于肉类的植物酱酱的制造方法包括以下步骤：向100重量％的切片蔬菜中加入150-250重量％的番茄酱和250-500重量％的葡萄酒，并在烘箱中烹饪 150-350度 C 9小时; 在煮熟的蔬菜混合物中重复加入葡萄酒1-4次，并浓缩; 并向浓缩的葡萄酒 - 蔬菜混合物中加入牛肉汁，并在70-200度加热。 C.切片蔬菜，番茄酱和葡萄酒在150-350度煮熟。 C.在浓缩葡萄酒 - 蔬菜混合物的步骤中，将混合物浓缩至基于混合物总重量的60-85％。蔬菜包括：10-40重量％的胡萝卜; 1-20％的工资; 20-60重量％的番茄; 10-50重量％的洋葱; 和0.5-10重量％的大蒜。（S110）将番茄酱和葡萄酒添加到切片蔬菜中并进行烹调的步骤; （S120）烹饪烹调蔬菜混合物时，重复加入葡萄酒1-4次，浓缩; （S130）将浓缩的葡萄酒 - 蔬菜混合物中加入牛肉汁加热的步骤; （S140）向牛肉汁加香料的步骤加热

2. 发明授权

KR100963970B1 햄버거용 바비큐 소스 및 이의 제조방법 失效
标题翻译：用于牛皮。。。。。。。。。。。。。。。
公开(公告)号：KR100963970B1
公开(公告)日：2010-06-15
申请号：KR1020090002743
申请日：2009-01-13
申请人： 한국식품연구원 , 크라제 인터내셔날(주)
发明人： 이민아 , 홍상필 , 김은미 , 이승주 , 김은혜 , 소백수 , 김태영 , 이영혜
IPC分类号： A23L23/00 , A23L27/10 , A23L27/26
CPC分类号： A23L23/00 , A23L5/11 , A23L19/09 , A23L27/10 , A23L27/26 , A23L27/27 , A23L27/63 , A23V2002/00 , A23V2200/15
摘要： PURPOSE: Barbecue sauce for hamburgers and a manufacturing method thereof are provided to manufacture the hamburgers with, cooking oil, whole bulb of garlic, pineapple, banana, onion, salary, tomato, Worcester sauce whole black pepper, bay leaf, curry powder, paprika powder, and water etc. CONSTITUTION: A manufacturing method of barbecue sauce for hamburgers includes the following steps: parching catsup 100 parts by weight, cooking oil 0.7~1.7 parts by weight and whole bulb of garlic 0.3~0.7 parts by weight for 8 ~ 12 minutes; chopping carrots 1.8~2.8 parts by weight; parching apple 3.4~4.4 parts by weight, pineapple 4.4~5.4 parts by weight, banana 1.9~2.9 parts by weight, onion 3.1~4.1 parts by weight, 0.1~0.3 parts by weight and tomato 1.0~1.6 parts by weight in 70~77°C for 1 ~ 2 minutes; boiling all ingredients with wine; adding Worcester sauce and laurel leaves; adding muscovado sugar 15.0~25.0 parts by weight in the ingredients in 79~82°C; boiling the ingredients; and adding smoke flavor 0.05~0.15 parts by weight after boiling the ingredients with water and catsup.
摘要翻译：目的：提供汉堡烧烤酱及其制作方法，制作汉堡包，烹饪油，大蒜，菠萝，香蕉，洋葱，工资，番茄，伍斯特酱全黑胡椒，月桂叶，咖喱粉，辣椒粉粉末和水等。构成：汉堡烧烤酱的制造方法，包括以下步骤：100％重量的食用油，0.7〜1.7重量份的食用油和大蒜0.3〜0.7重量份的整个球茎，8〜 12分钟; 切碎胡萝卜1.8〜2.8份重量; 苹果苹果3.4〜4.4份，菠萝4.4〜5.4份，香蕉1.9〜2.9份，洋葱3.1〜4.1份，重量0.1〜0.3份，番茄1.0〜1.6份，重量70〜 77℃1〜2分钟; 用酒煮沸所有配料; 加入伍斯特酱和月桂叶; 在79〜82℃的成分中加入15.0〜25.0重量份的莫斯科糖; 煮成分; 并在用水和catsup煮沸成分后，加入烟味0.05〜0.15重量份。

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