KOYO 식품상식

  소스
  우스터소스
  

1. 우스터소스는 채소·향신료(고추·육계·후추·육두구·샐비어)를 삶은 국물에 소금·설탕·빙초산 기타 조미료를 첨가하는 식탁용 소스이다. 1850년경부터 영국의 우스터시(市)에서 판매되었기 때문에 이러한 이름이 붙었다. 병조림 소스로서 장기간 보존할 수 있으므로 식탁용 조미료로서 널리 보급되었고, 소스라 하면 거의 이것을 가리킬 정도가 되었다. 제조법에는 속성법과 숙성법이 있는데 주로 속성법을 쓰고, 이것은 다음과 같은 순서로 이루어진다. ① 양파·당근·다시마를 적당히 썰어 솥에 넣고 3배 정도의 물을 부어 2시간 정도 삶는다. ② 이것을 걸러서 당밀·물엿·소금·캐러멜 등을 넣어 30분간 끓여 뜨는 것을 제거하고 향신료·인공감미료 등을 더 넣어 다시 한번 끓인다. ③ 분말 향신료인 육계·정향·육두구·후추 등에 10배의 물을 가하여 80 ℃로 가열한 후 걸러낸다. 다음에 ②와 ③의 액을 합하여 산분해액(酸分解液)·빙초산·글루탐산나트륨·숙신산나트륨·호료(糊料) 등을 넣어 맛을 조절한다.
2002-06-21 21:08:08


   

관리자로그인~~ 전체 390개 - 현재 3/4 쪽
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젓갈
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향신료
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향신료
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향신료
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채소
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채소
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채소
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채소
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채소
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근채소
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마른채소
2002-06-21
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고기
2002-06-21
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고기
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생선
2002-06-21
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과일
2002-06-21
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과일
2002-06-21
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과일
2002-06-21
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과일
2002-06-21
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과일
2002-06-21
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근채소
2002-06-21
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운영자
2002-06-21
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봄야채
2002-06-21
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생선
2002-06-21
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효소
2002-06-21
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효소
2002-06-21
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효소
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고기
2002-06-21
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소스
2002-06-21
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  조청
조청
2002-06-21
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  버섯
버섯
2002-06-21
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  마늘
향신료
2002-06-21
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  파래
해조류
2002-06-21
1981
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2002-06-21
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  멸치
마른생선
2002-06-21
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  자몽
열대과일
2002-06-21
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2002-06-21
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2002-06-21
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2002-06-21
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2002-06-21
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고기
2002-06-21
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봄야채
2002-06-21
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2003-11-10
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해조류
2002-06-21
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  고추
열매채소
2002-06-21
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  가지
열매채소
2002-06-21
1471
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  호박
열매채소
2002-06-21
1547
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  박대
생선
2002-06-21
1592
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  꼬막
조개
2002-06-21
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2006-09-26
1428
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2006-09-24
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2006-09-23
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2006-09-19
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2006-09-17
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2006-09-15
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2006-08-30
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2006-08-25
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2006-08-22
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2006-08-20
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첨부화일 : 1 ( Bytes)
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첨부화일 : 1 ( Bytes)
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2006-06-20
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df
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첨부화일 : 1 ( Bytes)
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2006-06-14
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열대과일
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  식초
감미료
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2949
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향신료
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1688
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조개
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1690
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서양야채
2002-06-21
2261
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식용유
2002-06-21
1714
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  부추
채소
2002-06-21
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중국장
2002-06-21
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  고수
약재
2002-06-21
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  유자
과일
2002-06-21
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  한천
해조가공품
2002-06-21
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단백질
2002-06-21
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향신료
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  산초
향신료
2002-06-21
2025
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국수
2002-06-21
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생선
2002-06-21
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마른채소
2002-06-21
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서양야채
2002-06-21
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감미료
2002-06-21
2009
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서양야채
2002-06-21
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  우엉
근채소
2002-06-21
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서양야채
2002-06-21
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