KR20130071299A - Spices sauce contain salted shrimps in cave for beef and method for making same - Google Patents
Spices sauce contain salted shrimps in cave for beef and method for making same Download PDFInfo
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- KR20130071299A KR20130071299A KR1020110138712A KR20110138712A KR20130071299A KR 20130071299 A KR20130071299 A KR 20130071299A KR 1020110138712 A KR1020110138712 A KR 1020110138712A KR 20110138712 A KR20110138712 A KR 20110138712A KR 20130071299 A KR20130071299 A KR 20130071299A
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- beef
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- shrimp
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Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 62
- 235000015067 sauces Nutrition 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims description 12
- 235000013599 spices Nutrition 0.000 title abstract description 3
- 241000143060 Americamysis bahia Species 0.000 title 1
- 241000238557 Decapoda Species 0.000 claims abstract description 56
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims description 31
- 241000237502 Ostreidae Species 0.000 claims description 12
- 235000020636 oyster Nutrition 0.000 claims description 12
- 235000019640 taste Nutrition 0.000 claims description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 241000234282 Allium Species 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 7
- 240000006108 Allium ampeloprasum Species 0.000 claims description 7
- 241000207961 Sesamum Species 0.000 claims description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 239000008159 sesame oil Substances 0.000 claims description 7
- 235000011803 sesame oil Nutrition 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 235000013736 caramel Nutrition 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 235000019992 sake Nutrition 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 7
- 230000029087 digestion Effects 0.000 abstract description 5
- 235000015090 marinades Nutrition 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 4
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000019688 fish Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000011550 stock solution Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 239000004471 Glycine Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000020429 malt syrup Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 229940124568 digestive agent Drugs 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 235000021462 rice dishes Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a spice sauce for beef containing crypt shrimp chop, beef marinade sauce comprising a chop shrimp chop according to the invention softens the meat quality of beef, improve flavor and help digestion Can be.
Description
The present invention provides a meat sauce and a manufacturing method thereof, and more particularly, to provide a beef sauce and a manufacturing method thereof.
As the consumption of meat increases due to the westernization and diversification of dietary life, various cooking seasoning sauces are being developed and marketed.
For example, Korean Laid-Open Patent Publication No. 2008-0111697 discloses miso and red pepper paste seasoning sauce containing onion peel extract as a seasoning source for pork, and no Korean chemical seasoning is used in Korean Laid-Open Patent Publication No. 2005-0035715. Instead, it discloses a cooking herbal sauce containing various herbal ingredients beneficial to the body.
In addition, Korean Laid-Open Patent Publication No. 2009-001159 discloses a seasoning sauce that makes meat tender by using it on unpopular parts of pork that have muscular tissues that are not suitable for roasting because it has a puffy and chewy taste when cooked.
However, in most cases, beef is not only consumed due to the high price but also developed much for roasting, so the development of beef seasonings is relatively low compared to pork except for bulgogi or ribs.
Shrimp salted rice has been widely used as a basic seasoning for various dishes such as rice side dishes, kimchi seasoning, soup, steamed rice, steamed rice, and radish. It is a representative food of traditional salted fish along with anchovy fish sauce. The reason why these shrimp chops are widely used as seasoning foods is because of the cool sweetness and the good umami resulting from the various flavoring ingredients. The unique taste of shrimp is mainly glycine, and also contains the amino acids such as proline, arginine, alanine, glycine and lysine. Shrimp is also rich in calcium, and enzymes that break down proteins are rich in shrimp gut, making it a good digestive agent for meat-containing foods.
Accordingly, the present invention provides a beef seasoning sauce and a method of manufacturing the same, which includes oyster shrimp chopsticks, characterized in that it has an effect of increasing preference and flavoring, enhancing digestion, and reducing cholesterol.
The present invention is to provide a seasoning source for beef and a method of manufacturing the same, and more specifically characterized in that the shrimp seasoned as a beef seasoning sauce containing beef chops.
Sauce sauce for beef containing oyster shrimp sauce according to the present invention is prepared by mixing the soy sauce: sugar: malt syrup 1: 1: 1.0 ~ 1.4: 0.1 to 0.6 by weight ratio of the source stock solution, 100 parts by weight of the source stock solution It is characterized in that it comprises 9 to 12 parts by weight of shrimp.
Shrimp is rich in amino acids, so it has a cool sweetness and rich flavour. It is a beef sauce that can be used to increase the flavor of beef, supplement calcium that is lacking, and prevent the absorption of cholesterol in beef.
In addition, by digesting the protein of beef with proteinase of shrimp, the seasoning source for beef according to the present invention can improve digestion.
Shrimp marinated in accordance with the present invention is aged with shrimp and salt, rich flavour using crypt shrimp fermentation aged for 2 to 4 months in a crypt kept constant at a temperature of 13 ~ 16 ℃, humidity 80 ~ 85% You can get it.
In this example, mineral crypt shrimp chops that produce crypt shrimp is preferable.
The taste and flavor of shrimp chops depend on the freshness and salinity of the raw shrimp, and the ripening conditions such as the temperature and the maturation humidity.
Seasoning sauce for beef containing oyster shrimp sauce according to the present invention is prepared by first mixing the soy sauce: sugar: maltose starch 1: 1: 1.0 ~ 1.4: 0.1 to 0.6 by weight ratio of such a soy sauce: sugar: malt The weight ratio of the malt is not too sweet, while maintaining the umami, it is a ratio to maintain the proper luster and viscosity.
In addition, considering the salts of shrimp sashimi, the amount of soy sauce was reduced, the sweetness of sugar was reduced, and malt syrup was used for shine.
Beef seasoning sauce containing the crypt shrimp chopped according to the present invention is characterized in that it comprises 9 to 12 parts by weight of shrimp chopped based on 100 parts by weight of the source stock solution prepared in the above ratio.
If the salt content is higher than the amount of salted salt makes beef tough, and if it is lower than the content of salted fish, it is not possible to obtain the benefits of shrimp salted fish.
In addition, the seasoning sauce for beef including crypt shrimp chops according to the present invention 10 to 15 parts by weight of onion, 10 to 11 parts by weight of garlic, 8 to 11 parts by weight of garlic, leek 6 to 9 parts by weight, brewed vinegar, sake, beef Each of the taste powder may further include 2 to 4 parts by weight, sesame oil and purified water, respectively 0.6 to 0.9 parts by weight, roasted sesame seeds 0.3 to 0.7 parts by weight and caramel 0.2 to 0.4 parts by weight.
The onion, leek, garlic, brewed vinegar and sake brewed to serve to remove the fishy fish taste and beef jjigae, beef flavor powder, sesame oil, roasted sesame seeds to add appetite to enhance the appetite.
In another aspect, the present invention provides a method of producing a seasoning sauce for beef containing oyster shrimp.
Method of producing a seasoning sauce for beef containing crypt shrimp chops according to the present invention
A) preparing a sauce solution by mixing soy sauce: sugar: maltose syrup in a weight ratio of 1: 1.0-1.4: 0.1-1.0.6;
B) 9-12 parts by weight of oyster shrimp, 10-15 parts by weight of onion, 8-11 parts by weight of garlic, 6-9 parts by weight of leek, brewed vinegar, sake, beef Adding 2 to 4 parts by weight of taste powder and 0.6 to 0.9 parts by weight of purified water, respectively;
C) adding and mixing 0.2 to 1.4 parts by weight of sesame oil, 0.1 to 0.9 parts by weight of roasted sesame and 0.1 to 0.4 parts by weight of caramel to the mixed solution of the step;
Hereinafter will be described in more detail a method of producing a sauce for beef containing crypt shrimp chops according to the present invention.
First, the soy sauce: sugar: maltose syrup is mixed in a weight ratio of 1: 1.0-1.4: 0.1-1.0.6 to prepare a sauce solution, and the sauce solution is mixed well enough to give a good taste.
To 100 parts by weight of the prepared sauce solution, 9-12 parts by weight of oyster shrimp, 10-15 parts by weight onion, 8-11 parts by weight garlic, 6-9 parts by weight leek, brewed vinegar, sake, beef flavor 2 to 4 parts by weight of powder and 0.6 to 0.9 parts by weight of purified water are added, respectively.
The sauce liquid to which the above materials were added is pulverized. To about 100 parts by weight of the source stock solution, 0.2 to 1.4 parts by weight of sesame oil, 0.1 to 0.9 parts by weight of roasted sesame and 0.1 to 0.4 parts by weight of caramel are added and mixed to prepare a beef seasoning sauce including chopped shrimp.
Such a manufacturing method is prepared by first preparing a sauce solution mixed with soy sauce, sugar, and maltose syrup, and adding shrimp and vegetables to it to maintain the flavor and taste of shrimp and vegetables.
Beef seasoning sauce containing chopped shrimp chopped according to the present invention is cool and rich in rich flavor, well matched with beef, softens the meat of the beef and inhibits the absorption of cholesterol contained in beef, including crypt shrimp chop, It can also help with digestion.
In another aspect, the present invention is a beef cooking method for adding a marinade shrimp sauce prepared in accordance with the present invention 16 to 22 parts by weight with respect to 100 parts by weight of beef soaked for 30 minutes to 3 hours to fully infiltrate the seasoning and such Provided beef prepared according to the method.
Beef seasoning sauce containing oyster shrimp add 16-22 parts by weight to 100 parts by weight of beef and simmer for 30 minutes to 3 hours to keep the flavor and taste of shrimp and vegetables. Can be.
Beef seasoning sauce containing chopped shrimp chopped according to the present invention is not only rich rich flavor and flavor increase by amino acids that are contained in a large amount of shrimp chops, but also softens the meat, aids digestion and lacks calcium in beef Can be supplemented with onion, garlic and green onions added to the beef seasoning sauce, including chopped shrimp chops to eliminate the beef scavenger to increase the rich taste of beef.
Hereinafter will be described a method for producing a sauce for beef, including crypt shrimp chops according to the present invention, the present invention is not limited by the embodiment.
Example 1 Preparation of Sauce Liquid
Sugar 30g and malt starch 10g were added to 25g of soy sauce, heated at 90 ° C for 40 minutes, and cooled at room temperature to prepare 62g of a sauce solution.
10 parts by weight of oyster shrimp, 13 parts by weight, 9 parts by weight of garlic, 8 parts by weight of leek, brewed vinegar, sake, 3 parts by weight of beef flavor powder and 0.7 parts by weight of purified water were added to the prepared sauce solution. Pulverized in.
To the ground mixture 100 parts by weight of the sauce solution, 0.7 parts by weight of sesame oil, 0.5 parts by weight of roasted sesame and 0.3 parts by weight of caramel was added and mixed to prepare a beef seasoning sauce containing oyster prawns.
[Example 2]
Except for 12 parts by weight of shrimp chopped in Example 1 was prepared in the same manner as in Example 1, seasoning sauce for beef containing crypt shrimp chopped.
[Example 3]
Except for 9 parts by weight of shrimp chopped in Example 1 was prepared in the same manner as in Example 1 seasoning sauce for beef containing crypt shrimp chopped.
The beef sauce containing the chopped shrimp chopped in Example 1 to 3 was commissioned to 25 experts in the same industry, and a five-point sensory test was performed. The results are shown in Table 1 below.
* Scale (1: Very bad, 2: Bad, 3: Normal, 4: Good, 5: Very good)
As a result of the sensory test, in Examples 1 to 3, there was a difference in color, appearance, and aroma, but the overall satisfaction was very high.
Claims (5)
Seasoning sauce for beef containing the oyster shrimp chopped 10 to 15 parts by weight of onion, 8 to 11 parts by weight of garlic, 6 to 9 parts by weight of leek, vinegar, sake, beef flavor powder 2 Sauce for beef seasonings, including-4 parts by weight, sesame oil and purified water 0.6 ~ 0.9 parts by weight, roasted sesame seeds 0.3 ~ 0.7 parts by weight and caramel 0.2 ~ 0.4 parts by weight.
B) 9-12 parts by weight of oyster shrimp, 10-15 parts by weight of onion, 8-11 parts by weight of garlic, 6-9 parts by weight of leek, brewed vinegar, sake, beef Adding 2 to 4 parts by weight of taste powder and 0.6 to 0.9 parts by weight of purified water, respectively;
C) adding and mixing 0.2 to 1.4 parts by weight of sesame oil, 0.1 to 0.9 parts by weight of roasted sesame and 0.1 to 0.4 parts by weight of caramel to the mixed solution of the step; Method of producing a sauce for beef containing a sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110138712A KR20130071299A (en) | 2011-12-20 | 2011-12-20 | Spices sauce contain salted shrimps in cave for beef and method for making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110138712A KR20130071299A (en) | 2011-12-20 | 2011-12-20 | Spices sauce contain salted shrimps in cave for beef and method for making same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20130071299A true KR20130071299A (en) | 2013-06-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020110138712A KR20130071299A (en) | 2011-12-20 | 2011-12-20 | Spices sauce contain salted shrimps in cave for beef and method for making same |
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| KR (1) | KR20130071299A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101358380B1 (en) * | 2013-08-14 | 2014-02-05 | 주식회사 아름터 | Method for preparing sandwich filling |
| KR101386461B1 (en) * | 2013-07-17 | 2014-04-18 | 임경환 | Manufacturing method of meat processing product for roasting make cuts |
| CN103919103A (en) * | 2013-11-18 | 2014-07-16 | 苏州厦都贸易有限公司 | Barbecued pork sauce and preparation method thereof |
| KR20160025239A (en) | 2014-08-27 | 2016-03-08 | 어업회사법인신안새우젓주식회사 | Method for manufacturing fermented shrimp pork cutlet sauce and the fermented shrimp pork cutlet sauce manufactured by the method |
-
2011
- 2011-12-20 KR KR1020110138712A patent/KR20130071299A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101386461B1 (en) * | 2013-07-17 | 2014-04-18 | 임경환 | Manufacturing method of meat processing product for roasting make cuts |
| KR101358380B1 (en) * | 2013-08-14 | 2014-02-05 | 주식회사 아름터 | Method for preparing sandwich filling |
| CN103919103A (en) * | 2013-11-18 | 2014-07-16 | 苏州厦都贸易有限公司 | Barbecued pork sauce and preparation method thereof |
| KR20160025239A (en) | 2014-08-27 | 2016-03-08 | 어업회사법인신안새우젓주식회사 | Method for manufacturing fermented shrimp pork cutlet sauce and the fermented shrimp pork cutlet sauce manufactured by the method |
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