LEE, MIN A,이민아,HONG, SANG PIL,홍상필,KIM, EUN MI,김은미,KIM, EUN HAE,김은혜,SO, BEG SU,소백수,KIM, EUN KYUNG,김은경,LEE, YEONG HYE,이영혜
申请号：
KR1020110145743
公开号：
KR1013025960000B1
申请日:
2011.12.29
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of a vegetable paste sauce for meat, and a paste sauce manufactured thereby are provided to offer a paste sauce having a unique taste and enriched nutrients.CONSTITUTION: A manufacturing method of a vegetable paste sauce for meat comprises the steps of: adding 150-250 wt% of a tomato paste and 250-500 wt% of a wine to 100 wt% of sliced vegetable, and cooking in an oven at 150-350 deg. C for 9 hours adding the wine 1-4 times repeatedly while cooking the cooked vegetable mixture, and concentrating it and adding a beef meat juice to the concentrated wine-vegetable mixture and heating it at 70-200 deg. C. The sliced vegetable, tomato paste, and wine are cooked at 150-350 deg. C. In the step of concentrating the wine-vegetable mixture, the mixture is concentrated until it becomes 60-85% based on the total weight of the mixture. The vegetable comprises: 10-40 wt% of carrots 1-20 wt% of salary 20-60 wt% of tomatoes 10-50 wt% of onions and 0.5-10 wt% of garlic.COPYRIGHT KIPO 2013[Reference numerals] (S110) Step of adding a tomato paste and of a wine to sliced vegetable, and cooking (S120) Step of adding the wine 1-4 times repeatedly while cooking the cooked vegetable mixture, and concentrating it (S130) Step of adding a beef meat juice to the concentrated wine-vegetable mixture and heating it (S140) Step of adding spices to the beef meat juice and heating it본 발명은 육류용 야채 페이스트 소스의 제조방법에 관한 것으로 세절한 야채에 토마토 페이스트 및 와인을 첨가한 후 5 내지 9시간 동안 굽는 단계, 구워진 야채 혼합물을 오븐에서 구우면서 와인을 1 내지 4회 반복적으로 첨가하여 와인이 첨가된 와인야채 혼합물을 농축하는 단계, 농축된 와인야채 혼합물에 소고기 육수를 첨가하여 70 내지 200 ℃에서 가열하는 단계 및 가열된 육수 혼합물에 양념재료를 첨가하여 70 내지 200 ℃에서 가열하는 단계를 포함함으로써, 구운 야채의 깊은 풍미로 인하여 독특한 맛을 낼 수 있으며 야채의 영양분이 풍부하여 건강 기능적으로 우수하다.
