公开(公告)号：KR1020090011159A

公开(公告)日：2009-02-02

申请号：KR1020070074471

申请日：2007-07-25

Applicant: 대한민국(농촌진흥청장)

Inventor： 성필남 ,  김진형 ,  조수현 ,  김동훈 ,  박범영 ,  이종문 ,  안종남 ,  하경희

IPC: A23L1/39 ,  A23L1/202 ,  A23L1/314

CPC classification number: A23L23/00 ,  A23L11/09 ,  A23L13/06 ,  A23L29/00

Abstract: A meat seasoning sauce, a method for preparing the meat seasoning sauce, and a method for preparing the seasoned meat are provided to suppress the output of meat juice and to improve moisturization. A meat seasoning sauce comprises ganjang (soy sauce) 0.5~10%, doenjang (fermented soybean paste) 5~30%, onion 5~20%, Welsh onion 3~20%, garlic 2~20%, ginger 0.5~10%, sugar 5~20%, black pepper 0.1~5%, sesame 0.1~10%, a sesame oil 0.1~10%, water 5~50%, and phosphate 0.05~0.5%.

Abstract translation: 提供肉调味酱，肉调味酱的制备方法和调味肉的制备方法，以抑制肉汁的输出并改善保湿。 肉酱调味酱包括甘薯（酱油）0.5〜10％，do豆（发酵大豆酱）5〜30％，洋葱5〜20％，威尔士洋葱3〜20％，大蒜2〜20％，姜0.5〜10％ ，糖5〜20％，黑胡椒0.1〜5％，芝麻0.1〜10％，芝麻油0.1〜10％，水5〜50％，磷酸0.05〜0.5％。