MANUFACTURING METHOD OF MARAJANG

The present invention relates to a manufacturing method of marajang, and more specifically, the method comprises the steps of: adding Hwajao, star anise, Japanese pepper, fennel, whole pepper, cloves, and cinnamon to red pepper oil, steeping the mixture, and then filtering the mixture to produce Mar...

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Hauptverfasser:	AN SEOK HO, JUNG UK HYUN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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description	The present invention relates to a manufacturing method of marajang, and more specifically, the method comprises the steps of: adding Hwajao, star anise, Japanese pepper, fennel, whole pepper, cloves, and cinnamon to red pepper oil, steeping the mixture, and then filtering the mixture to produce Mara oil; adding ginger and garlic to red pepper oil to be fried; adding tofu paste to the roasted oil and further frying the paste; adding oyster sauce, crushed red pepper, cumin, and nutmeg to the stir-fried tofu paste to be fried; and adding and mixing the prepared Mara oil to the roasted ingredients. According to the present invention, it is possible to satisfy various tastes by having a novel flavor, helping to maintain the health of consumers, extending the preservation period of the flavor, and alleviating the burden on the stomach. 본 발명은 마라장의 제조방법에 관한 것으로, 더욱 상세하게는 고추기름에 화자오, 팔각, 산초, 회향, 통후추, 정향 및 계피를 투입하여 우려낸 후, 여과하여 마라유를 제조하는 단계와, 고추기름에 생강 및 마늘을 넣고 볶는 단계와, 상기 볶은 기름에 두반장을 투입하고, 추가로 볶는 단계와, 상기 볶은 두반장에 굴소스, 크러쉬드레드페퍼, 커민 및 육두구를 투입하고 볶는 단계와, 상기 볶은 재료에 상기 제조된 마라유를 투입하여 혼합하는 단계를 포함하는 것을 특징으로 한다. 본 발명에 의하면, 신규한 풍미를 가져 다양한 기호를 충족시킬 수 있으며, 섭취자의 건강유지를 도울 수 있고, 마라향의 보존기간을 늘리며, 위장에의 부담을 완화할 수 있다는 장점이 있다.
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According to the present invention, it is possible to satisfy various tastes by having a novel flavor, helping to maintain the health of consumers, extending the preservation period of the flavor, and alleviating the burden on the stomach. 본 발명은 마라장의 제조방법에 관한 것으로, 더욱 상세하게는 고추기름에 화자오, 팔각, 산초, 회향, 통후추, 정향 및 계피를 투입하여 우려낸 후, 여과하여 마라유를 제조하는 단계와, 고추기름에 생강 및 마늘을 넣고 볶는 단계와, 상기 볶은 기름에 두반장을 투입하고, 추가로 볶는 단계와, 상기 볶은 두반장에 굴소스, 크러쉬드레드페퍼, 커민 및 육두구를 투입하고 볶는 단계와, 상기 볶은 재료에 상기 제조된 마라유를 투입하여 혼합하는 단계를 포함하는 것을 특징으로 한다. 본 발명에 의하면, 신규한 풍미를 가져 다양한 기호를 충족시킬 수 있으며, 섭취자의 건강유지를 도울 수 있고, 마라향의 보존기간을 늘리며, 위장에의 부담을 완화할 수 있다는 장점이 있다.</description><language>eng ; kor</language><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</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=20231102&DB=EPODOC&CC=KR&NR=20230151595A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25555,76308</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20231102&DB=EPODOC&CC=KR&NR=20230151595A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>AN SEOK HO</creatorcontrib><creatorcontrib>JUNG UK HYUN</creatorcontrib><title>MANUFACTURING METHOD OF MARAJANG</title><description>The present invention relates to a manufacturing method of marajang, and more specifically, the method comprises the steps of: adding Hwajao, star anise, Japanese pepper, fennel, whole pepper, cloves, and cinnamon to red pepper oil, steeping the mixture, and then filtering the mixture to produce Mara oil; adding ginger and garlic to red pepper oil to be fried; adding tofu paste to the roasted oil and further frying the paste; adding oyster sauce, crushed red pepper, cumin, and nutmeg to the stir-fried tofu paste to be fried; and adding and mixing the prepared Mara oil to the roasted ingredients. 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According to the present invention, it is possible to satisfy various tastes by having a novel flavor, helping to maintain the health of consumers, extending the preservation period of the flavor, and alleviating the burden on the stomach. 본 발명은 마라장의 제조방법에 관한 것으로, 더욱 상세하게는 고추기름에 화자오, 팔각, 산초, 회향, 통후추, 정향 및 계피를 투입하여 우려낸 후, 여과하여 마라유를 제조하는 단계와, 고추기름에 생강 및 마늘을 넣고 볶는 단계와, 상기 볶은 기름에 두반장을 투입하고, 추가로 볶는 단계와, 상기 볶은 두반장에 굴소스, 크러쉬드레드페퍼, 커민 및 육두구를 투입하고 볶는 단계와, 상기 볶은 재료에 상기 제조된 마라유를 투입하여 혼합하는 단계를 포함하는 것을 특징으로 한다. 본 발명에 의하면, 신규한 풍미를 가져 다양한 기호를 충족시킬 수 있으며, 섭취자의 건강유지를 도울 수 있고, 마라향의 보존기간을 늘리며, 위장에의 부담을 완화할 수 있다는 장점이 있다.</abstract><oa>free_for_read</oa></addata></record>
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subjects	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	MANUFACTURING METHOD OF MARAJANG
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