公开(公告)号：KR1020120053376A

公开(公告)日：2012-05-25

申请号：KR1020100114617

申请日：2010-11-17

Applicant: 대한민국(농촌진흥청장)

Inventor： 차성미 ,  한귀정 ,  김행란 ,  황영 ,  강민숙 ,  정라나 ,  정서진 ,  김광옥

IPC: A23L27/00 ,  A23L13/70 ,  A23L13/00

CPC classification number: A23L27/10 ,  A23L13/06 ,  A23L13/70 ,  A23V2002/00

Abstract: PURPOSE: A meat seasoning sauce composition, and seasoned meat using thereof are provided to increase the saltiness and sweetness of the seasoning sauce composition for American users. CONSTITUTION: A meat seasoning sauce composition contains 23-30wt% of soy sauce, 12-15wt% of sugar, 14-17wt% of minced spring onion, 5-10wt% of minced garlic, 2.5-5wt% of sesame powder mixed with salt, 5-10wt% of sesame oil, 0.05-0.3wt% of pepper, and 25-35wt% of pear juice. The sugar is selected from black sugar or white sugar. The seasoning sauce composition and meat are mixed in a weight ratio of 60-75:25-30 for seasoning the meat for 30 minutes-24 hours at 0-5 deg C. The meat is selected from port, beef, lamb, or poultry meat.

Abstract translation: 目的：提供肉类调味酱组合物和使用它的经验丰富的肉，以增加美国用户调味酱组合物的咸味和甜度。 构成：肉调味酱组合物含有23-30重量％的酱油，12-15重量％的糖，14-17重量％的切碎的洋葱，5-10重量％的切碎的大蒜，2.5-5重量％的与盐混合的芝麻粉 ，5-10重量％的芝麻油，0.05-0.3重量％的胡椒粉和25-35重量％的梨汁。 糖选自黑糖或白糖。 调味酱组合物和肉类以60-75：25-30的重量比混合，以在0-5摄氏度下对肉进行30分钟24小时的肉。肉选自港口，牛肉，羊肉或家禽 肉。