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1. 发明授权

KR101280578B1 핫 소스 및 그 제조방법 失效
标题翻译：一种用于制造热酱的热酱和方法
公开(公告)号：KR101280578B1
公开(公告)日：2013-07-02
申请号：KR1020100116942
申请日：2010-11-23
申请人： 허현석 , 김정애 , 허진무 , 허종무
发明人： 허현석 , 김정애 , 허진무 , 허종무
IPC分类号： A23L23/00 , A23L27/00 , A23L13/00
摘要： 본 발명은 태국고추인 쥐똥가루를 주 원료로 하여 점차로 매운맛의 풍미를 갖도록 함으로써 육류와 함께 섭취시 비타민 A 및 비타민 C는 물론이고 캡사이신을 함께 섭취하도록 함으로써 되면 각종 영양을 제공할 수 있도록 함은 물론 육류의 원활한 섭취를 유도할 수 있도록 하는 핫 소스 및 그 제조방법에 관한 것이다.

2. 发明公开

KR1020120055288A 핫 소스 및 그 제조방법 失效
标题翻译：一种用于制造热量的热量和方法
公开(公告)号：KR1020120055288A
公开(公告)日：2012-05-31
申请号：KR1020100116942
申请日：2010-11-23
申请人： 허현석 , 김정애 , 허진무 , 허종무
发明人： 허현석 , 김정애 , 허진무 , 허종무
IPC分类号： A23L23/00 , A23L27/00 , A23L13/00
CPC分类号： A23L23/00 , A23L27/10 , A23V2002/00 , A23V2200/15 , A23V2200/16
摘要： PURPOSE: Hot sauce, and a producing method thereof are provided to offer abundant amount of vitamin A, vitamin C, and capsaicin to eaters when eating meat. CONSTITUTION: A producing method of hot sauce comprises the following steps: mixing 30-40wt% of water with 5-9wt% of red Thai pepper powder, and heating for 10-20 minutes to obtain a first mixture; adding a second mixture containing 12-18wt% of soy sauce, 5-9wt% of red pepper paste, 2-5wt% of sugar, 2-5wt% of garlic, 5-9wt% of starch syrup, 2-5wt% of ginger juice, 1-4wt% of salt, and 5-9wt% of red pepper oil to the first mixture, and cooling; and additionally add garlic slices or Cheong-yang red peppers into the obtained sauce.
摘要翻译：目的：提供辣酱及其生产方法，以便在吃肉时为食用者提供大量的维生素A，维生素C和辣椒素。构成：热酱的制作方法包括以下步骤：将30-40重量％的水与5-9重量％的红辣椒粉混合，加热10-20分钟得到第一混合物; 加入含有12-18wt％酱油，5-9wt％红辣椒酱，2-5wt％糖，2-5wt％大蒜，5-9wt％淀粉糖浆，2-5wt％姜的第二混合物果汁，1-4重量％的盐和5-9重量％的红辣椒油，并冷却; 并加入大蒜片或清香红辣椒。

3. 发明公开

KR1020120055287A 염지양념 및 이를 이용한 오리목살 조리방법 无效
标题翻译：用于治疗和治疗NECK使用SPICE治疗的DUCK肉的健康和艺术
公开(公告)号：KR1020120055287A
公开(公告)日：2012-05-31
申请号：KR1020100116941
申请日：2010-11-23
申请人： 허현석 , 김정애 , 허진무 , 허종무
发明人： 허현석 , 김정애 , 허진무 , 허종무
IPC分类号： A23L13/70 , A23L13/50 , A23L27/00
CPC分类号： A23L13/70 , A23L13/50 , A23L27/10 , A23V2002/00
摘要： PURPOSE: A cooking method of duck meat from the neck of ducks using a curing solution is provided to reduce the cooking time, and to remove the unique bad smell from the duck meat. CONSTITUTION: A cooking method of duck meat from the neck of ducks using a curing solution comprises a step of curing the duck meat with the curing solution containing 8-15wt% of perilla seed oil, 8-15wt% of cooking wine, 20-30wt% of red pepper paste, 8-15wt% of red pepper powder, 8-15wt% of starch syrup, 8-15wt% of hot sauce, 3-5wt% of garlic, and 8-15wt% of oyster sauce. The curing solution additionally contains 1-3wt% of additive selected from pepper, sesame oil, an artificial sweetener, and sesame seeds. The cured duck meat is aged with other vegetable ingredients, and roasted for 2-5 minutes after adding fermented soybean paste and other seasonings.
摘要翻译：目的：提供使用固化溶液从鸭颈的鸭肉烹饪方法，以减少烹饪时间，并消除鸭肉中独特的难闻气味。规定：使用固化溶液从鸭子颈部烹制鸭肉的烹饪方法包括用含有8-15重量％的紫苏籽油，8-15重量％的蒸馏酒，20-30重量％的固化溶液固化鸭肉的步骤红辣椒膏％，红辣椒粉8-15重量％，淀粉糖浆8-15重量％，酱油8-15重量％，大蒜3-5重量％，蚝油8-15重量％。固化溶液还含有1-3重量％的选自胡椒，芝麻油，人造甜味剂和芝麻籽的添加剂。腌制鸭肉与其他蔬菜成分老化，加入发酵大豆酱等调味料后烘烤2-5分钟。

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