MANUFACTURING METHOD OF ALLIUM HOOKERI POWDER FOR MEAT SAUCE, MEAT SAUCE MADE FROM THE ALLIUM HOOKERI POWDER AND SEASONED MEAT MADE FROM THE MEAT SAUCE
PURPOSE: A producing method of Allium hookeri powder for marinating meat, meat marinating sauce containing thereof, and marinated meat using the sauce are provided to offer the anticancer activity and atopy and diabetes treating effects of the Allium hookeri powder to users. CONSTITUTION: A producin...
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| description | PURPOSE: A producing method of Allium hookeri powder for marinating meat, meat marinating sauce containing thereof, and marinated meat using the sauce are provided to offer the anticancer activity and atopy and diabetes treating effects of the Allium hookeri powder to users. CONSTITUTION: A producing method of Allium hookeri powder for marinating meat comprises the following steps: drying Allium hookeri at 50-60 deg C for 70-90 hours(S101); and crushing the dried Allium hookeri(S103). Meat marinating sauce contains 100 parts of seasoning composition by weight, and 1-10 parts of Allium hookeri powder by weight. The seasoning composition is obtained by the following steps: heating a mixture of soy sauce, starch syrup, and stevia at 80-120 deg C for 60-90 minutes, and cooling the mixture to obtain seasoning liquid; and mixing 100 parts of seasoning liquid by weight, 120-160 parts of water by weight, 15-20 parts of apple juice by weight, 25-30 parts of pear juice by weight, 10-20 parts of onion by weight, 1-5 parts of garlic by weight, 0.5-1 part of ginger by weight, 2-3 parts of soju by weight, and 5-10 parts of artificial seasoning component by weight. [Reference numerals] (AA) Start; (BB) Producing Allium hookeri powder; (CC) Producing meat seasonings containing the Allium hookeri powder; (DD) Producing seasoned meat using the meat seasonings; (EE) Finish; (S101) Drying Allium hookeri; (S103) Crushing Allium hookeri |
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CONSTITUTION: A producing method of Allium hookeri powder for marinating meat comprises the following steps: drying Allium hookeri at 50-60 deg C for 70-90 hours(S101); and crushing the dried Allium hookeri(S103). Meat marinating sauce contains 100 parts of seasoning composition by weight, and 1-10 parts of Allium hookeri powder by weight. The seasoning composition is obtained by the following steps: heating a mixture of soy sauce, starch syrup, and stevia at 80-120 deg C for 60-90 minutes, and cooling the mixture to obtain seasoning liquid; and mixing 100 parts of seasoning liquid by weight, 120-160 parts of water by weight, 15-20 parts of apple juice by weight, 25-30 parts of pear juice by weight, 10-20 parts of onion by weight, 1-5 parts of garlic by weight, 0.5-1 part of ginger by weight, 2-3 parts of soju by weight, and 5-10 parts of artificial seasoning component by weight. [Reference numerals] (AA) Start; (BB) Producing Allium hookeri powder; (CC) Producing meat seasonings containing the Allium hookeri powder; (DD) Producing seasoned meat using the meat seasonings; (EE) Finish; (S101) Drying Allium hookeri; (S103) Crushing Allium hookeri</description><language>eng ; kor</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20121008&DB=EPODOC&CC=KR&NR=20120109426A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76294</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20121008&DB=EPODOC&CC=KR&NR=20120109426A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JEON, EUN SOOK</creatorcontrib><title>MANUFACTURING METHOD OF ALLIUM HOOKERI POWDER FOR MEAT SAUCE, MEAT SAUCE MADE FROM THE ALLIUM HOOKERI POWDER AND SEASONED MEAT MADE FROM THE MEAT SAUCE</title><description>PURPOSE: A producing method of Allium hookeri powder for marinating meat, meat marinating sauce containing thereof, and marinated meat using the sauce are provided to offer the anticancer activity and atopy and diabetes treating effects of the Allium hookeri powder to users. CONSTITUTION: A producing method of Allium hookeri powder for marinating meat comprises the following steps: drying Allium hookeri at 50-60 deg C for 70-90 hours(S101); and crushing the dried Allium hookeri(S103). Meat marinating sauce contains 100 parts of seasoning composition by weight, and 1-10 parts of Allium hookeri powder by weight. The seasoning composition is obtained by the following steps: heating a mixture of soy sauce, starch syrup, and stevia at 80-120 deg C for 60-90 minutes, and cooling the mixture to obtain seasoning liquid; and mixing 100 parts of seasoning liquid by weight, 120-160 parts of water by weight, 15-20 parts of apple juice by weight, 25-30 parts of pear juice by weight, 10-20 parts of onion by weight, 1-5 parts of garlic by weight, 0.5-1 part of ginger by weight, 2-3 parts of soju by weight, and 5-10 parts of artificial seasoning component by weight. [Reference numerals] (AA) Start; (BB) Producing Allium hookeri powder; (CC) Producing meat seasonings containing the Allium hookeri powder; (DD) Producing seasoned meat using the meat seasonings; (EE) Finish; (S101) Drying Allium hookeri; (S103) Crushing Allium hookeri</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjL0KwkAQhNNYiPoOC7YKMUrAcsnteSG5W7kfLEOQsxINxHfxdQ0oqIUgDMwU3zfj5K7RBImFD7Y0O9DkFQtgCVjXZdCgmCuyJez5IMiCZDsw6MFhKGjxsUGjIJCWNXhFP3Q0AhyhY0Pi6X5b77tpMjq15z7OXj1J5pJ8oZaxuzax79pjvMRbU9ksXQ1Jt5ssx_V_1AOVlEJF</recordid><startdate>20121008</startdate><enddate>20121008</enddate><creator>JEON, EUN SOOK</creator><scope>EVB</scope></search><sort><creationdate>20121008</creationdate><title>MANUFACTURING METHOD OF ALLIUM HOOKERI POWDER FOR MEAT SAUCE, MEAT SAUCE MADE FROM THE ALLIUM HOOKERI POWDER AND SEASONED MEAT MADE FROM THE MEAT SAUCE</title><author>JEON, EUN SOOK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20120109426A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2012</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>JEON, EUN SOOK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JEON, EUN SOOK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>MANUFACTURING METHOD OF ALLIUM HOOKERI POWDER FOR MEAT SAUCE, MEAT SAUCE MADE FROM THE ALLIUM HOOKERI POWDER AND SEASONED MEAT MADE FROM THE MEAT SAUCE</title><date>2012-10-08</date><risdate>2012</risdate><abstract>PURPOSE: A producing method of Allium hookeri powder for marinating meat, meat marinating sauce containing thereof, and marinated meat using the sauce are provided to offer the anticancer activity and atopy and diabetes treating effects of the Allium hookeri powder to users. CONSTITUTION: A producing method of Allium hookeri powder for marinating meat comprises the following steps: drying Allium hookeri at 50-60 deg C for 70-90 hours(S101); and crushing the dried Allium hookeri(S103). Meat marinating sauce contains 100 parts of seasoning composition by weight, and 1-10 parts of Allium hookeri powder by weight. The seasoning composition is obtained by the following steps: heating a mixture of soy sauce, starch syrup, and stevia at 80-120 deg C for 60-90 minutes, and cooling the mixture to obtain seasoning liquid; and mixing 100 parts of seasoning liquid by weight, 120-160 parts of water by weight, 15-20 parts of apple juice by weight, 25-30 parts of pear juice by weight, 10-20 parts of onion by weight, 1-5 parts of garlic by weight, 0.5-1 part of ginger by weight, 2-3 parts of soju by weight, and 5-10 parts of artificial seasoning component by weight. [Reference numerals] (AA) Start; (BB) Producing Allium hookeri powder; (CC) Producing meat seasonings containing the Allium hookeri powder; (DD) Producing seasoned meat using the meat seasonings; (EE) Finish; (S101) Drying Allium hookeri; (S103) Crushing Allium hookeri</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | MANUFACTURING METHOD OF ALLIUM HOOKERI POWDER FOR MEAT SAUCE, MEAT SAUCE MADE FROM THE ALLIUM HOOKERI POWDER AND SEASONED MEAT MADE FROM THE MEAT SAUCE |
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