KR100402136B1 - method for processing pork cutlet using pork - Google Patents

Abstract

The present invention provides a processed pork cutlet with high consumer preference by processing the non-popular portion of pork, and selectively processing the poorly consumed battery and the Fuji portion to include the same components as those of the common pork belly, while also in taste and quality. It is a method for producing pork cutlet using pork having relative superiority and economical efficiency compared to common shovel, and for this purpose, the present invention is based on the weight percent of ham meat 54%; Water 10%; Salt 0.45%; Pepper 0.05%; Garlic 1.4%; Ginger 0.3%; Egg white 6%; Bread flour 16.3%; Flour 2%; Parsley 1.1%; Wave 2.2%; Carrot 2.2%; And after mixing and grinding raw ingredients prepared at 4% of whipped cream, apply 2% of flour, 6% of egg white and 16.3% of breadcrumbs in order to pass the molding process. After frozen for 24 hours at a temperature of -20 ℃ and cut to a size suitable for processed foods, the final vacuum packaging is characterized by low price and excellent quality pork cutlet can be produced.

Description

Method of manufacturing pork cutlet using pork {method for processing pork cutlet using pork}

The present invention relates to a method for producing pork cutlet using pork.

In particular, the present invention is to provide a processed pork cutlet with high consumer preference by processing the non-popular portion of pork, and selectively processed the battery and Fuji areas of low consumption to include the same components as the general pork cutlet, In the method of manufacturing pork cutlet using pork which has a relative superiority and economical utility compared to general pork cutlet in visual shape and shape It is about.

In general, most pork cutlet using pork was prepared by cutting the sirloin portion of pork, and then frying one time after applying flour dough, bread crumbs and condiments to the tender pork.

For example, Korean Patent Registration No. 2001-0002258 relates to a method of manufacturing pork cutlet using cheese, and a method of manufacturing pork cutlet including pork loin as a main ingredient. After the meat is seasoned, the seasoned pork is blended in turn, and the pork is finished with the seasoning process. After performing the process to put the flour buried and put eggs in Guernsey is characterized in that the pork cutlet containing the cheese is produced by performing a process of evenly spreading the bread powder, and then, Republic of Korea Patent Publication No. 1998-084101 No. 1 relates to a method for producing pork cutlet, which is made mainly of miscellaneous meat, Fuji and whole cells in pork. In order to increase the cohesion, egg whites, starches and seasonings are added together with the main ingredients in a mixer, and then fried prior to applying the conventional flour dough and bread crumbs to remove moisture and fat contained in the pork area in advance. It is characterized by the technical idea that the process of preventing the frying of flour dough and bread crumbs by coating the dough and bread crumbs and then frying it after the frying process of tea.

In particular, in the case of conventional frozen pork cutlet, the egg used to increase the binding power is used for egg, so when cooking large quantities, it is difficult to distinguish whether the ingredients are cooked properly due to the bubble phenomenon in the oil, and when the temperature of fat decreases due to the bubble, In order to solve the problem that it is difficult to maintain the proper temperature, the amount of oil absorbed by the product increases and it is easy to act as a factor causing obesity. However, the patent publication discloses the use of egg white, but it is used in combination with the main raw material and the sub raw material. There was a problem that the effect of increasing the binding strength of the dough and bread flour coated on the meat mass of the raw material was not expected.

In addition, since various specialization studies of seasonings prepared during the production of pork cutlet were not preceded at all, it was not possible to satisfy the demanding taste of demanding consumers as seasoning foods, and quality improvement could not be expected.

Conventionally, the general consumers' preferences for special parts of pork, such as pork belly lowers the desire to produce farms and incomes have been reduced.

Therefore, it is desirable to propose a method for facilitating the consumption of the battery and the fuji, which are infrequent portions of pork.

Accordingly, the present invention is to produce a processed pork cutlet with ham as the main raw material in order to promote the consumption of non-popular parts of pork and fuji parts (ham meat) to solve the imbalance of pork consumption, with low manufacturing cost and ease of processing Pork cutlet which has the same function as the general pork cutlet, but has a good taste, so that consumers can prefer it, thereby providing consumers with high quality cutlet at a low price, while eliminating the imbalance of pork consumption and promoting pork consumption. Its purpose is to provide food.

Another object of the present invention is to confirm that the lecithin contained in the egg yolk is the cause of air bubbles generated in the frying oil when cooking fried pork cutlet to eliminate the problems of cooking such as pork cutlet by using egg yolk completely removed from the egg yolk It prevents intake of cholesterol, prevents soaking when frying is completed, and delays browning during frying, producing excellent quality pork cutlet with good flavor and color. And in the conventional pork cutlet there was a problem that the browning change occurs by adding sweetener in the present invention, by adding whipped cream to solve this problem, the flavor is better than the flavor of the conventional pork cutlet and prevents the fry clothes from becoming hard, which is much softer and better flavor. You can serve pork cutlet.

In addition, it is another object of the present invention to improve the quality of the product by providing a preferred embodiment of the type and composition ratio of the seasoning compounded. It removes the smell of pepper, ginger, and leeks used as a subsidiary material of the present invention, lowers cholesterol levels, garlic promotes the absorption of vitamin B1 in the human body, parsley and carrots stimulate appetite due to its color, and carrots are fat-soluble when fried. It is effective in improving the quality of products because it has the effect of absorbing vitamins into the body.

Thus, the present invention is a ham meat 54% by weight; Water 10%; Salt 0.45%; Pepper 0.05%; Garlic 1.4%; Ginger 0.3%; Egg white 6%; Bread flour 16.3%; Flour 2%; Parsley 1.1%; Wave 2.2%; Carrot 2.2%; And prepared by the predetermined sequential process by preparing the raw material at a constituent ratio of 4% whipped cream.

1 is a process diagram presented as an embodiment of the present invention.

* Description of the symbols for the main parts of the drawings *

10: Raw material input 20: Mixed processing process

30: beef process 40: flour, egg whites and breading

50 molding process 60 freezing process

70: cutting process 80: packaging process

Looking at the alternative tonkatsu manufacturing process according to the present invention, first put the ham cut to a certain thickness and size of pork as a main raw material into a mixer and add (10) and add the raw materials and seasoning (ice) while cutting (cutting) Step of mixing and processing 20, the meat process to rotate the meat until the state of the dough (30), the step of applying the flour to the meat mass and then egg white and breading (40), and A molding process (50) for injecting the breaded breaded meat mass into a mold to form a mold, a freezing process (60) for freezing the meat mass in a mold state, and cutting the frozen meat mass to a certain size. It is divided into a cutting step 70 and a step (80) of vacuuming the cut frozen meat mass.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the pork cutlet production method according to the present invention.

First, the present invention is made by mixing and processing salt, pepper, garlic, ginger, parsley, green onions, carrots, and whipped cream in pork and a suitable amount of water, which is composed of the main ingredients of the battery and fuji, which is an unpopular portion of pork. The processed pork cutlet (brand name: Hainan pork cutlet) is cheaper and tastes better than ordinary pork cutlet by passing the process of freezing the molded product by applying flour, egg white and bread powder to frozen meat, and then cutting and packing it to a certain size. Can be provided.

The equipment provided in each process for the embodiment of the present invention includes a cutter in the raw material preparation process, a mixer in the processing mixing process, a filler for packing filling, and a final ligation process. A clipper for encapsulation is provided.

EXAMPLE

Compounding ratio (product name: Hainan pork cutlet)

Material Name input Composition ratio (%) Remarks Ham meat 54 54 Other vegetables may be added through other consumers' preferences and manufacturing process. water 10 10 Salt 0.45 0.45 pepper 0.05 0.05 garlic 1.4 1.4 ginger 0.3 0.3 Egg white 6 6 Bread Flour 16.3 16.3 flour 2 2 parsley 1.1 1.1 wave 2.2 2.2 carrot 2.2 2.2 Whipped cream 4 4 system 100 100

Work process

In the case of production unit per 1kg, the example is ham meat and water sliced into 5mm each, finely chopped parsley, green onion, carrot and other simple seasonings, which are equipped with a cutter of pepper, garlic, ginger, salt and whipped cream. Put into a known mixer while cutting (ice) is divided into three (ice) and put into the mixing process for about 15 minutes, at which time the final temperature at the time of cutting (cutting) is to be careful not to exceed 14 ℃.

When the above mixing process is completed, the process proceeds to the fleshing process 30 and rotates until the mixed raw materials are in the state of dough. The above grinding process is characterized by not using the conventional concave-convex plate pressed or pounding with a hammer hammer and using a mixer. In this case, the rotation speed of the mixer is 150rpm and the time taken to obtain the kneaded meat mass for the ham meat 54% by weight is 1 hour 30 minutes.

After the flour is coated on the kneaded meat in the dough state, the egg white is coated and bread crumb is applied to the process 40.

Next, the above-mentioned bread crumb coated meat mass is injected into a molding mold and then press-molded to perform a molding process 50. In this case, the thickness of the product is about 0.5 cm.

Into the freezing step 60 to freeze the formed meat mass in this way. In the freezing process it is frozen for 24 hours at a temperature of -20 ℃. Thereafter, the frozen meat chunk is cut into a predetermined size suitable for the processed food. A final cutlet 70 is finally vacuum-packed in a nylon three-pack packaging in the packaging process 80 to obtain a finished pork cutlet.

Therefore, the present invention provides a high quality pork cutlet with excellent taste and nutrition through a low-cost manufacturing method, thereby regaining price competitiveness and at the same time eliminating the imbalance in pork consumption and creating the added value of the breeding farmer, and the homeostasis of quality. Its usefulness includes the promotion of consumption of non-popular parts of fats and oils and pork.

In addition, the hygiene and shelf life of the product includes the advantage of extending the shelf life of the product, especially in the sensory test of the traditional pork cutlet and the invention of the pork cutlet of the present invention proved to be both excellent in preference and preference. Is excellent.

On the other hand, the present invention has been referred to only the best embodiments thereof, but it is obviously not limited to this, it will be obvious that it can be carried out without departing from the scope of the claims within the scope of the present invention.

Claims (1)

In the pork cutlet manufacturing method, which is processed by cutting pork to a certain thickness and size, mixing it with seasoning, and coating it with flour, egg whites and bread crumbs and freezing: 54% ham meat by weight; Water 10%; Salt 0.45%; Pepper 0.05%; Garlic 1.4%; Ginger 0.3%; Parsley 1.1%; Wave 2.2%; Carrot 2.2%; And prepare raw material of 4% whipped cream, and process 5 minutes of ham meat and minced seasoning in the mixer, and then add ice for 3 times to keep the temperature at 14 ℃ or lower during final cutting for 15 minutes. Mixed processing process; A grinding step of rotating the mixed workpiece to be kneaded; 2% of the flour based on the total weight percentage of the kneaded meat mass of the dough size; Egg white 6%; After applying 16.3% of bread crumbs in sequence, it is press-molded into a certain shape and frozen process to freeze the molded product at a temperature of -20 ℃ for 24 hours so that it can be delivered to consumers through cutting and packaging. Pork cutlet manufacturing method using pork characterized in that.