公开(公告)号：KR3004587820000S

公开(公告)日：2007-08-13

申请号：KR3020070009946

申请日：2007-03-07

Applicant: (주)파고다에프에스

Designer： 문동주

公开(公告)号：KR3004587780000S

公开(公告)日：2007-08-13

申请号：KR3020070009943

申请日：2007-03-07

Applicant: (주)파고다에프에스

Designer： 문동주

公开(公告)号：KR100810143B1

公开(公告)日：2008-03-06

申请号：KR1020070099522

申请日：2007-10-02

Applicant: (주)파고다에프에스

Inventor： 문동주

IPC: A23L1/39 ,  A23L1/317 ,  A23L1/314 ,  A23L1/31

CPC classification number: A23L23/00 ,  A23L5/10 ,  A23L13/06 ,  A23L13/60 ,  A23L27/10

Abstract: A method of producing barbecue sauce for burger by addition of butter and Japanese lacquer extract to tomato Ketchup, black pepper, rice wine(Cheongju) and the like is provided to prevent moisture leakage during cooking patties while retaining the proper flavor and color of barbecue sauce and thus improves the taste and keeping quality. Barbecue sauce is prepared by the steps of: mixing 100 parts by weight of tomato Ketchup, 0.3 to 0.5 parts by weight of black pepper, 3.5 to 4.5 parts by weight of rice wine, 2.5 to 3.5 parts by weight of garlic, 14.5 to 18.5 parts by weight of tomato puree, 2.0 to 2.2 parts by weight of molasses, 2.0 to 2.2 parts by weight of vinegar, 0.8 to 1.0 parts by weight of salt, 0.4 to 0.6 parts by weight of modified starch, 85 to 95 parts by weight of corn syrup, 22.0 to 28.0 parts by weight of sugar, 7.5 to 8.3 parts by weight of red pepper paste and 0.35 to 0.45 parts by weight of ginger; stirring the mixture at 80 to 90deg.C for 40 to 50min in a first step; adding 4.0 to 8.0 parts by weight of butter and stirring at 60 to 70deg.C for 10 to 20min in a second step; and sterilizing and aging at low temperature. In the second stirring step, 4 to 10 parts by weight of Japanese lacquer extract can be added. A burger patty is prepared by the steps of; aging pork in a curing solution containing pear, onion, refined salt, white sugar, maltodextrin, MSG and natural spice oil, smoking, spreading the barbecue sauce with the aged pork, aging for 12hr and cooking.

Abstract translation: 为番茄番茄酱，黑胡椒，米酒（清州）等添加黄油和日本漆提取物，可以制作汉堡烧烤酱的方法，以防止烹饪食物中的水分泄漏，同时保持适当的烤肉酱味道和颜色 从而提高了味道和保持品质。 烧烤酱的制备方法是将100重量份番茄酱，0.3〜0.5重量份的黑胡椒，3.5〜4.5重量份的米酒，2.5〜3.5重量份的大蒜，14.5〜18.5 番茄酱重量份，糖蜜2.0〜2.2份，醋2.0〜2.2份，盐0.8〜1.0重量份，改性淀粉0.4〜0.6重量份，重量85〜95重量份 的玉米糖浆，22.0〜28.0重量份的糖，7.5〜8.3重量份的红辣椒糊和0.35〜0.45重量份的姜; 在80〜90℃下搅拌混合物40分钟至50分钟; 加入4.0〜8.0重量份黄油，在60〜70℃下搅拌10〜20分钟， 并在低温下灭菌老化。 在第二搅拌工序中，可以添加4〜10重量份的日本漆提取物。 汉堡包是通过以下步骤准备的： 在含有梨，洋葱，精制盐，白糖，麦芽糖糊精，味精和天然香料油的固化溶液中老化猪肉，抽烟，用老年猪肉散布烧烤酱，老化12小时和烹饪。