JP2003153669A - Method for producing pork cutlet and pork cutlet - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce pork cutlet excellent in crisp feeling of coating and juiciness of pork, tasting nice and good in the shelf life. SOLUTION: This production of the pork cutlet is to fold one end of a first thinly sliced piece of pork upon the periphery of a core comprising a thinly sliced pork fat meat, fold a second piece of thinly sliced pork and a third thinly sliced piece of pork upon the first piece of pork so as to enclose the both peripheries of the first piece of pork from above and below to obtain a piece of multilayer pork, roll up the piece of multilayer pork to obtain a chunk bar of pork having the other end of the first piece of pork as the outer layer, coat the piece of multilayer pork and fry the coated piece of multilayer pork with vegetable oil. Coating operations comprises flouring, beaten egg-coating, and raw bread crumb coating.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing pork cutlets, and more particularly to a method for producing juicy and delicious pork cutlets which are excellent in crispy feeling.

[0002]

2. Description of the Related Art Pork cutlets have a high nutritional value and are popular foods by the general public. This pork cutlet is usually shortened and abbreviated as pork cutlet, but it is usually cooked by the following procedure. That is, a piece of meat cut from the pork loin portion or fin portion is sprinkled with weak wheat flour as a dusting powder, then dipped in the weak wheat flour in a batter solution or the like dissolved in water, and the bread crumbs are added to adjust the shape. 180
It is produced by frying with oil heated to about ℃.

The deliciousness of the pork cutlet thus cooked is
It depends on the taste of pork as well as the texture when put in the mouth, and it is said that the texture is determined by the crispness of the batter, the softness of the meat, and the harmony with the crispness. And if you strengthen the cooking conditions such as the temperature and time of the frying to increase the crispness of the batter, it will lead to the loss of the tenderness of the meat, so by adjusting the thickness of the batter and the thickness of the meat piece,
Methods such as balancing the texture were used. However, with the conventional cooking method as described above, even if the texture can be improved, it is not always possible to bring out the best taste of the pork, and in particular, the juiciness of the pork is spoiled, which is a win.

[0004]

Therefore, the present invention reliably produces a pork cutlet in which the crispness of the pork cutlet batter and the softness of the pork are harmonized, and the pork juiciness and taste are excellent and the storage stability is also good. The present invention is intended to provide a method for producing pork cutlets.

[0005]

A method for producing pork cutlets capable of achieving the above-mentioned object of the present invention is to fold one end of a sliced first pork piece around a core made of sliced pork fat. A second layer of pork and a third layer of pork that are sliced in the same manner are folded and folded so as to wrap both side edges of the first layer of pork from above and below. The gist of the present invention is to obtain a rod-shaped lump of pork in which the other end of the pork piece of 1 is the outermost layer, and then the lump of pork is dusted, then beaten with egg liquid and breaded, and fried with vegetable oil. Is.

In the method for producing pork cutlet according to the present invention, it is particularly preferable that the pork piece is a loin piece having a thickness of 1 to 2 mm, and the dusting powder is mainly composed of strong wheat flour, starch, yam flour, It is preferable to mix powdered egg white. The combined use of such pieces of pork and dusting is effective in increasing the juiciness of the produced pork cutlets.

In the bread crumbs used in the present invention, dough containing strong wheat flour as a main ingredient is fermented at a low temperature for a long time, the baking time is extended by about 1.2 times, and then the bread is further baked.
1 mm diameter obtained by crushing bread that has been aged at -10 ° C for 3 days or more and feeding it little by little into a bread crumb making machine.
The following fine powders are not substantially included and the maximum particle length is 1
Raw bread crumbs having a thickness of about 0 mm are preferable, and the use of such raw bread crumbs not only enhances the crispness of the produced pork cutlets but also suppresses the deterioration of the quality of the pork cutlets due to storage.

Further, the vegetable oil used in the present invention is
Particularly preferred is a mixed oil of 50 to 80% by weight of corn oil, 10 to 30% by weight of raw sesame oil, and 5 to 15% by weight of roasted sesame oil, which is effective in enhancing the flavor and taste of the produced pork cutlet. is there. Also, in the frying process performed using such frying oil, the material is charged at an oil temperature of 160 to 170 ° C., and when the material floats on the oil surface, the oil temperature is 180.
It is preferable to adjust the temperature to ~ 190 ° C, hold the product for about 1 minute after it floats, and then fry it from the oil.
By processing in this way, the crispiness and juiciness of the produced pork cutlets can be enhanced in a well-balanced manner.

The pork cutlet of the present invention produced by the above-mentioned method for producing pork cutlets has a core made of sliced pork fat meat, and one end of the sliced first pork piece is folded over, and the sliced second piece is also cut. The other end of the first pork piece by winding up a multi-layered piece of pork and a third piece of pork so as to wrap both side edges of the first piece of pork from above and below with the core as an axis. Is the outermost layer of rod-shaped pork, which is dressed and fried with vegetable oil.

The batter of the pork cutlet of the present invention contains strong wheat flour as a main component, starch, yam flour,
A thin dusting layer containing powdered egg white, a beaten egg layer, and a bread crumbs layer having a particle length of about 10 mm at the maximum without containing fine powder having a diameter of 1 mm or less, and having an oil content. Since it is formed of a dense thin film layer that is difficult to permeate moisture and a thick porous layer containing air and oil, it has a particularly preferable structure for protecting the juiciness of the meat part and maintaining the crispness of the clothing part. It is what

The vegetable oil used in the fried pork cutlet according to the present invention is contained in the bread crumb layer of the batter, the corn oil is 50 to 80% by weight, and the raw sesame oil is 10 to 10.
Since it is a mixed oil of 30% by weight and 5 to 15% by weight of roasted sesame oil, it has the effect of enhancing the flavor and taste of pork cutlet as described above.

Further, the pork cutlet of the present invention is enclosed in a gas-impermeable closed container in a frozen state together with bread crumbs and an oxygen scavenger which have been dried, so long as the frozen state is maintained. Since it has the advantage that the quality of pork cutlets does not deteriorate, it enables long-term storage and transportation over long distances, and develops economical business even in a new business form where the production area and consumption area of the product are separated There is an advantage that can be achieved.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION A method for producing pork cutlets according to the present invention,
The first difference from the conventional method for producing pork cutlets is that the pork used as the material for the pork cutlets of the present invention is not simply a chunk of cut pork, which has been conventionally used,
It is a bar-shaped pork mass obtained by stacking thinly sliced pieces of pork and rolling them.

That is, the pork mass of the material for producing the pork cutlet of the present invention is the same thin sliced second pork piece as the first thin sliced pork piece is folded around a core made of thinly sliced pork fat. A third piece of pork and a third piece of pork that are folded so as to wrap both side edges of the first piece of pork from above and below, and the other end of the first piece of pork is the outermost layer. It is a rod-shaped lump of pork.

The procedure for producing such a rod-shaped pork chunk will be specifically described below with reference to the drawings.
Pork mass 1 of the loin portion of pork and the first, second and third pieces cut from this pork mass 1 to a thickness of about 1.5 mm, respectively.
2 shows thin sliced pork pieces 2, 3 and 4 and a thin fat piece 5 having a thickness of about 5 mm cut out from another fat piece.

These pieces of meat, as shown in FIG.
About half of one side (for example, the back side) overlaps, and each occupies a rotationally symmetric position.
4 is opened left and right and is placed sideways, and the other (for example, ventral) end 2a of the piece 2 of pork is placed vertically on top of it. Then, the fat piece 5 is placed sideways on the one side of the pork piece 2 at a position close to the front side edges of the pork pieces 3, 4.

The piece of meat arranged in this manner is first folded back so that one end 2b of the piece of pork 2 goes along the piece of fat 5 toward the other end 2a (FIG. 3). Next, the other end 3 of the pork pieces 3 and 4
When a and 4a are respectively folded back to the opposite sides along the left and right side edges of the pork piece 2, a multi-layered piece of meat is folded into a shape as shown in FIG.

Then, when the multi-layered meat pieces thus combined are rolled up in a rod shape with the fat piece 5 as a core, the other end 2a of the pork piece 2 is in close contact with the outermost layer, as shown in FIG. Such a rod-shaped pork mass 6 is obtained.

The pork lump 6 thus formed is dusted, but the dusting used in the present invention is not the commonly used light wheat flour, which is the second difference of the present invention. Is. That is, as the dusting agent in the present invention, those containing mainly strong wheat flour and starch such as corn starch, yam flour, and powdered egg white are preferably used. Such dusting, combined with the use of beaten egg as a batter solution without using weak wheat flour, not only enhances the adhesion between the pork mass 6 and the batter, but also prevents the transfer of water from the pork mass 6 to the batter and is crispy. It has the effect of preventing the feeling from deteriorating, while increasing the juiciness of the pork cutlet produced.

Further, in the present invention, the batter solution used as the batter solution is the beaten egg solution as described above, and a solution prepared by dissolving weak wheat flour with water, which is usually used, is not used.
This is the third difference of the present invention. And the bread crumbs dusted on this do not substantially contain fine powder having a diameter of 1 mm or less,
The fourth difference between the present invention and the prior art is that the raw bread crumbs have a maximum grain length of about 10 mm.

Such raw bread crumbs can be produced, for example, as follows. That is, a dough prepared by carefully kneading strong wheat flour as a main ingredient is left to stand at a relatively low temperature for a long time to sufficiently ferment, and the baking time is usually 1.
Extend it about twice and bake it strongly to get a firm bread. Then, after cooling, remove the crust part,
Further, the bread that has been aged for 3 days or more in a refrigerator at 5 to 10 ° C. is torn into small pieces and supplied to a bread crumb making machine (for example, a bread crumb making machine manufactured by Mikawa Denki Seisakusho) little by little,
Raw bread crumbs substantially free of fine powder having a diameter of 1 mm or less are obtained.

The fifth difference between the present invention and the conventional method is that such a pork cutlet material firmly attached with raw bread crumbs is subjected to frying using a specially prepared vegetable oil. That is, the vegetable oil used in the present invention is particularly preferably a mixed oil of 50 to 80% by weight of corn oil, 10 to 30% by weight of raw sesame oil, and 5 to 15% by weight of roasted sesame oil. Such mixed vegetable oil contains 70% by weight of corn oil, has a color (Robibond method, 1 inch cell) of 6 to 10 (10R + Y), and has a water content of 0.20% by weight or less,
It is possible to use those having an oxidation degree of 2.0 or less and an unsaponifiable matter of 2.0% by weight or less.

The frying conditions for pork cutlet in the present invention are as follows: when the temperature of frying oil is as low as 160 to 170 ° C., the material is added and the temperature is gradually raised so that the oil temperature rises when the material floats on the oil surface. Adjust to reach 180-190 ° C. After the pork cutlet of the product floats, it is appropriate to hold it for about 1 minute and then fry it from the oil. By treating in this way, it is possible to obtain a pork cutlet that has good oiliness and a crispy feeling, and that has little deterioration over time.

The pork cutlet of the present invention thus produced can be eaten in a warm state immediately after the production so as to enjoy a good balance of crispness and juiciness, but it is less deteriorated with time even after further cooling. Therefore, by reheating in an oven or the like, the same crispness and juiciness as immediately after production can be enjoyed. Also, the pork cutlet as a product can be stored for a long period of time by freezing, and can be reheated at any time to reproduce the flavor immediately after production.

Furthermore, the pork cutlet of the present invention can be transported to a remote place by utilizing the fact that it can be frozen and stored for a long period of time. However, in this case, damage such as peeling of the pig cutlet garment may occur due to an impact applied during handling during transportation, a vibration accompanying traveling of the vehicle, or the like.

Therefore, in order to prevent such damage from occurring in the pork cutlet, the container for accommodating the pork cutlet should be a gas-impermeable closed container, and the container should serve as a protective filling for the pork cutlet. It is preferable to fill bread crumbs that have been heat-dried in advance and pack pork cutlets in a frozen state if necessary, and it is desirable to add an oxygen scavenger for sealing. Filling with the heat-dried bread crumbs in this way has the effect of absorbing the water and oil components from the pork cutlets, and is more effective in preventing quality deterioration.

[0027]

The method for producing pork cutlets of the present invention uses a pork chunk formed by rolling up thinly sliced pork pieces as a pork material, and using a specific batter, a specific batter solution and a specific raw bread crumb in combination. With a specific frying oil, the pork cutlet of the present invention produced by this method is excellent in crunchiness and juiciness and is delicious, and further, deterioration over time does not easily occur and storage stability is good. Therefore, there is an effect that it is also highly economical.

[Brief description of drawings]

FIG. 1 is an explanatory view showing the shapes of pork and a piece of pork prepared as a material for producing pork cutlets of the present invention.

FIG. 2 is an explanatory view showing a state in which pieces of pork, which is the above-mentioned manufacturing material, are combined.

FIG. 3 is an explanatory view of the order of folding the pieces of pork that are the above-mentioned manufacturing material.

FIG. 4 is an explanatory view of a multilayer meat piece obtained by folding a piece of pork, which is the above-mentioned material for manufacturing.

FIG. 5 is an explanatory view of a pork chunk obtained by rolling up a multilayer meat piece of the manufacturing material.

[Explanation of symbols]

1 pork loaf 2 First piece of pork 2a The other end 2b One end 3 second pork pieces 3a The other end 4 third piece of pork 4a the other end 5 fat pieces 6 pork chunks

Claims (10)

[Claims] 1. A first slice of the first sliced pork is folded around a core of sliced sliced pork fat, and the second slice of the sliced pork and the third slice of the sliced pork are combined to form the first slice of pork. A multi-layered meat piece formed by folding both side edges of the piece from above and below is wound up around the core as a shaft to obtain a rod-shaped piece of pork in which the other end of the first piece of pork is the outermost layer, and then the piece of pork. A method for producing a pork cutlet, which comprises battering the resulting mixture into a powder, then adding the beaten egg liquid and breadcrumbs, and frying with vegetable oil. 2. The method for producing pork cutlet according to claim 1, wherein the pork piece is a loin piece having a thickness of 1 to 2 mm. 3. The dusting powder contains strong wheat flour as a main component,
The method for producing a pork cutlet according to claim 1 or 2, wherein starch, yam flour and powdered egg white are blended. 4. The bread crumbs are obtained by fermenting a dough containing strong wheat flour as a main ingredient at a low temperature for a long time, baking it by extending the baking time to about 1.2 times, and then aging at 5 to 10 ° C. for 3 days or more. It is characterized in that it is raw bread crumbs having a maximum length of about 10 mm, which does not substantially contain fine powder having a diameter of 1 mm or less, which is obtained by gradually feeding the crushed bread into a bread crumb making machine while crushing it into pieces. The method for producing a pork cutlet according to any one of claims 1 to 3. 5. The vegetable oil comprises 50 to 80% by weight of corn oil, 10 to 30% by weight of raw sesame oil, and 5 to 1 of roasted sesame oil.
The method for producing pork cutlet according to any one of claims 1 to 4, wherein the mixed oil is 5% by weight. 6. The frying process is performed at an oil temperature of 160 to 170.
The material is added at ℃, the oil temperature is adjusted to 180 to 190 ℃ when the material floats on the oil surface, the product is lifted, held for about 1 minute, and then fried. The method for producing a pork cutlet according to any one of 1 to 4. 7. A first slice of the first sliced pork is folded around a core of sliced sliced pork fat, and the second slice of the sliced pork and the third slice of the sliced pork are joined together to form the first slice of pork. A multi-layered meat piece formed by folding both side edges of the piece so as to wrap it from above and below is wrapped around a rod-shaped pork mass having the other end of the first pork piece as the outermost layer by winding up with the core as a shaft, and vegetable oil. Pork cutlet characterized by being fried in. 8. The batter essentially does not contain a thin dusting layer containing strong wheat flour as a main component, starch, yam flour, and powdered egg white, a beaten egg layer, and a fine powder having a diameter of 1 mm or less. The pork cutlet according to claim 7, wherein the pork cutlet comprises a breadcrumb layer having a particle length of about 10 mm at maximum. 9. The vegetable oil is corn oil 50 to 80% by weight, raw sesame oil 10 to 30% by weight, roasted sesame oil 5-1.
The pork cutlet according to claim 7 or 8, which is a mixed oil of 5% by weight. 10. The pork cutlet according to claim 7, which is enclosed in a gas-impermeable closed container in a frozen state together with the heat-dried bread crumbs and an oxygen scavenger.