PRODUCTION OF SAUCE FOR GRILLED BEEF HAVING EFFECTS OF ELIMINATING ODOR OF MEAT AND IMPROVING TASTE, FLAVOR AND COLOR OF MEAT

摘要

PURPOSE: A method of making sauce for grilled beef(pulgogi) by mixing Pleurotus eryngii juice with conventional red pepper paste sauce containing an herbal extract, chopped pears, ginger, garlic, mirim, red pepper power black pepper is provided. The product eliminates the odor of meat, improves the taste, flavor and color of meat and can be effectively used in grilling beef, pork, chicken meat and the like. CONSTITUTION: The sauce for grilled beef contains red pepper paste sauce and 1.5 to 12% by weight of Pleurotus eryngii juice. The red pepper paste sauce is prepared by mixing 1,000 to 2,000g herbal extract, 200 to 600g chopped pears, 100 to 400g ginger, 500 to 1,000g garlic, 100 to 500g sugar, 0.5 to 1L mirim, 300 to 500g red pepper powder and 50 to 150g black pepper, based on 14kg red pepper paste. The herbal extract is prepared by heating Astragali Radix, Lycii Fructus, Angelicae Gigantis Radix, Eucommiae Cortex, Corni Fructus, Fructus schisandrae, Atractylodis Rhizoma Alba, Gastrodiae Rhizoma and Glycyrrhizae Radix in water for 2 to 3hr or more.