Spices sauce composite for meat and method for making same, and spices cow ribs treated a spices sauce

摘要

The present invention provides compositions and a method of manufacturing seasoning sauce for seasoning meats that are used to process the meat in such sogalbi and those treated with seasoning sauce seasoning sogalbi in particular, relates to a composition and a seasoning sauce for seasoning sogalbi sogalbi, soy sauce: syrup: sugar 1: 0.8 to 1.2: 0.6 to 0.9 weight percentage in the mixture hayeoseo 80 ~ 120 60 and heated for a minute to 90 minutes, with respect to 100 parts by weight of the source spinning solution was allowed to cool at room temperature; 120-160 parts by weight water, 26 to 32-fold parts by weight, onion selected from at least 21 to 27 parts by weight, 2-5 parts by weight of garlic, Suzhou 2-4 parts by weight of the group consisting of Mi - Hyang, Miwon, pepper, etc. 1, but the addition of flavoring components on the paper, adding the amount of each seasoning Mi - Hyang 4-6 parts by weight, Miwon 2-4 parts by weight, from 0.3 to 0.9 parts by weight of pepper, and mix them well hayeoseo and seasoning sauce composition for the meat to be produced The manufacturing method. ; And, further processing jaewoseo costs sogalbi wonyuk go seasoning sauce composition for the meat, with respect to 100 parts by weight of the seasoning sauce, pre ppyeoppaen sogalbi wonyuk 90 to 100 parts by weight, remove the bones of 20 to 30 hours jaewoseo ppyeoppaen a seasoning spices sogalbi sogalbi is obtained. ; Also, further added the seasoning sauce based on 100 parts by weight of the composition, from 2.2 to 3.2 parts by weight of capsaicin, red pepper oil 1.2 to 2.5 parts by weight , mix it well hayeoseo manufacture compositions that spicy seasoning sauce and then the spicy seasoning sauce based on 100 parts by weight of the composition, ppyeoppaen sogalbi wonyuk 90 to 100 parts by weight of 20-30 hours jaewoseo spicy I (aka: tingling) ppyeoppaen spice sogalbi The spice is obtained sogalbi. ; The present invention, such as texture, as well as the inherent color sogalbi fortune after the sogalbi the seasoning sauce composition, flavor and crunchy sogalbi kept uniform flavor and color are unchanged and, after treatment with a soft, fleshy seasoning sauce, as well as possible, be kept for a long time, but the job dambaekham smell and taste of the meat of the unique fit well in Korean that can be offered to completely eliminate meat seasoning sauce composition.