KR100411351B1 - Method for preparing a sweet and sour pork using kimchi-containing source - Google Patents

Abstract

The present invention relates to a method of producing sweet and sour pork using a kimchi-containing sauce, and more particularly, to a method of producing sweet and sour pork, the method comprising: providing a pork coated meat; Add vinegar, tomato ketchup, and sugar to water, dissolve it, heat it, dissolve the various vegetables and / or fruits, cut it into half moon shape, and cook it gently. Stir the starch in water and heat it. To give the sweet and sour sauce which was heated at 160 ~ 180 ℃ for 10 ~ 20 seconds by adding 1 ~ 30% by weight and 0.1 ~ 5% by weight, respectively, of fine kimchi and red pepper powder which did not contain any salted fish of 5 to the final sweet and sour sauce. step; It relates to a method of producing sweet and sour pork using a kimchi-containing sauce comprising; and evenly pouring the sweet and sour sauce to the pork.

The kimchi sweet and sour sauce of the present invention is excellent in flavor and taste, especially the sweet and sour pork with cheese has a high preference in color and visually looks like a pizza. In addition, the lactic acid bacteria component of kimchi is alive and nutritionally excellent.

Description

Method for preparing sweet and sour pork using kimchi containing sauce {Method for preparing a sweet and sour pork using kimchi-containing source}

The present invention relates to a method for producing sweet and sour pork using a kimchi-containing sauce. More specifically, the taste and aroma are excellent by the addition of kimchi, and in particular, the color is excellent by adding cheese, and the lactic acid bacteria component of kimchi is alive. The present invention relates to a method for producing sweet and sour pork using a kimchi-containing sauce.

In general, sweet and sour pork is made by mixing starch dough mixed with pork and fried in oil, and then pouring water mixed with vegetables and starch on the fried meat.

Pork, the main ingredient of sweet and sour pork, is more fatty than other meats, and this fat adds to the flavor of pork. Pork, like beef, does not contain fat in lean meat, so if you remove all the fat and cook it, it becomes tighter and less flavorful, so you do not remove the fat when you cook it, but the fat tastes strong. In addition, pork is nutritionally superior, but because of the peculiar smell of pork, in China, it is cooked after removing the smell using octagonal.

Therefore, when sweet and sour pork and kimchi are served together, the pepsicine ingredient in kimchi's red pepper powder decomposes fat, neutralizing the taste of pork, and the smell of kimchi removes the smell of meat and adds more flavor.

Like this, pork and kimchi go well together, and when you cook it with kimchi, you can see the taste becomes much fresher.

In Korean Patent Laid-Open No. 2001-104924, pork, egg, kimchi, salt, pepper and garlic are coated with seasoning and fried for 2 to 3 minutes at a temperature of 180 ° C., followed by rapid freezing in a cold room at −40 ° C. The method of manufacturing the kimchi sweet and sour pork is disclosed.

However, the sweet and sour pork prepared according to the above method has the disadvantage that not only the nutrients of kimchi are lost during frying by mixing kimchi with fried clothes, but also the inherent taste of kimchi is not utilized.

On the other hand, the sweet and sour sauce of the related art is a mixture of vegetable and starch in water, and is simple in terms of taste, color, aroma, and nutrition.

Recently, by using a mixture of tomato ketchup to improve the simple taste and color has been produced a red color to promote a stimulating taste and appetite.

In Korean Patent No. 0177895, 225 parts by weight of water, 5-10 parts by weight of starch, 5-10 parts by weight of powdered curry, 200-300 parts by weight of vegetables roasted in vegetable fats and oils, 20-60 parts by weight of tomato ketchup Sweet and sour sauce consisting of 50 parts by weight of milk or sweet and sour sauce consisting of parts by weight, 10 to 20 parts by weight of pizza cheese, 10 to 20 parts by weight of vegetable oil, 200 to 500 parts by weight of roasted vegetables, and 5 to 15 parts by weight of tomato ketchup It is starting.

The patent uses curry or pizza cheese in sweet and sour sauce, but by dissolving the cheese completely in milk and using it as a sauce, you can not only feel the flavor and savory taste of pizza cheese, but also have no chewy feeling like pizza. There was a downside.

Therefore, in the present invention, as a result of extensive research in order to solve the above problems, by developing a sauce containing kimchi to preserve the nutrients of kimchi to maximize the taste and aroma, the cheese is sweet and sour in powder form as in pizza By sprinkling on and heating to melt, the aroma and savory taste of the cheese could be saved, and the present invention was completed based on this.

Accordingly, it is an object of the present invention to provide a method for producing sweet and sour pork having a unique and excellent taste using a live source of nutrients of kimchi.

In addition, another object of the present invention to provide a method for producing sweet and sour pork that can feel the flavor and taste of cheese.

In the method for producing sweet and sour pork of the present invention for achieving the above object, the method for producing sweet and sour pork, providing a fried meat coated pork; Add vinegar, tomato ketchup and sugar to the water, melt it, heat it, dissolve it, and chop the various vegetables, cook it gently, and stir in the water while stirring the starch, and then add salty acid (pH) 4-5. Adding undiluted kimchi and red pepper powder to 1 to 30% by weight and 0.1 to 5% by weight, respectively, of the final sweet and sour sauce to provide a sweet and sour sauce heated at 160 to 180 ° C. for 10 to 20 seconds; And evenly pouring the sweet and sour sauce on the pork.

Hereinafter, the present invention will be described in more detail.

As described above, sweet and sour pork is prepared by coating pork (sometimes beef) with starch dough mixed with water and then fried in oil, and then pouring water mixed with vegetables and starch on the fried meat.

In the present invention, by adding kimchi to sweet and sour sauce in such a conventional manufacturing process to enhance the nutritional aspects and taste and aroma, and also provides the cheese in powder form on the sweet and sour meat manufacturing process to improve the flavor, flavor and taste of the cheese I could feel it.

According to the present invention, the pork is coated in a conventional manner. At this time, it is preferable to mix the starch powder and fried powder in a weight ratio of about 1: 1, but is not particularly limited.

Then, add vinegar, tomato ketchup and sugar in water, dissolve by heating, and then quantitate various vegetables and / or fruits, cut them into half moon shapes, and cook them slightly.

In this case, the vegetables and / or fruits include most of the vegetables and / or fruits used in the manufacturing process of sweet and sour pork, and may also include processed foods such as ham, and are cooked properly and heated until the chewing feeling is soft.

After that, 1 to 30% by weight of fine kimchi and 0.1 to 5% by weight of red pepper powder are added to the sauce and heated at 160 to 180 ° C for 10 to 20 seconds. At this time, if the heating temperature is too high or the heating time is too long, useful lactic acid bacteria present in kimchi tend to die, and if the heating temperature is too low or the heating time is too short, the taste and aroma of the sauce tends to be lowered.

In addition, the acidity (pH) of kimchi is preferably 4 to 5 in terms of taste and aroma, and in particular, fine kimchi without salted salt is preferable in terms of taste. In addition, the amount of kimchi and red pepper powder is preferably 1 to 30% by weight and 0.1 to 5% by weight with respect to the whole sweet and sour sauce, respectively, but is not particularly limited thereto.

Finally, when the sweet and sour sauce so prepared evenly poured on the chopped pork, the sweet and sour pork of the present invention will be produced.

Additionally, two to three spoonfuls of kimchi broth can be added to the sweet and sour sauce when the kimchi and red pepper powder are added. The sweet and sour pork with the kimchi broth can further enhance the clean taste and aroma of the kimchi broth in terms of its taste and aroma.

On the other hand, according to the present invention, before pouring the kimchi-containing sweet and sour sauce to the kimchi-fried pork, sprinkle 1 to 20% by weight of cheese powder, and then heated for 2 to 4 minutes in a heating means such as a microwave oven. Can be.

In addition, the kimchi-containing sweet and sour sauce or the common sweet and sour sauce is poured on the fried pork and then sprinkled with 1 to 20% by weight of cheese powder and heated for about 2 to 4 minutes.

In this way, the cheese is not dissolved in water or milk and added to the sauce, and the powder is sprinkled on the fried meat and / or sauce separately from the sauce, which not only visually exhibits the characteristics of pizza, but also taste and In terms of fragrance, the taste and sweet aroma is excellent, and the transparent red color by kimchi and red pepper powder goes on the sauce, thereby improving appetite.

In addition, the sweet and sour pork of the present invention may be added a flavor or food coloring used as a food additive to give a unique color and flavor.

Since the fragrance has a heating process, it is preferable to use an oily flavor, and as a pigment, a food yellow color or a food red color generally used may be used, and a natural vegetable color such as turmeric may be used.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.

Example 1

Pork is selected by lean meat only 300g quantitatively and cut into 1cm, 5cm long and pounded to make the meat light and not shriveled, then fried powder and starch powder in a weight ratio of 1: 1 Season with salt and pepper, knead with water, and fry pork. Fried meat is fried once in oil at about 160 ℃ and once again at 180 ℃.

Sweet and sour sauce is dissolved in 30 g of water, 5 g of vinegar, 100 g of tomato ketchup, and 50 g of sugar. Add 80 g of cucumber, 50 g of carrot, 50 g of onion, and 30 g of cabbage, cut it into half-moon-shaped, and cook it slightly. Heat it while stirring the starch gen in water.

If viscous occurs, add 200 g of properly seasoned kimchi with no salted acid (pH) 4-5, and 2-3 g of kimchi broth, and heat it at about 170 ° C for 15 seconds to prepare a sweet and sour sauce containing kimchi. Spread the kimchi sweet and sour sauce evenly on the fried meat to produce sweet and sour pork.

The sweet and sour pork prepared in this way can feel sweet and sour taste and spicy and clean taste. It tasted and tasted completely different from the previous sweet and sour pork, and it was second to none in terms of nutritional value.

On the other hand, by taking a portion of the source and cultured in agar agar medium to confirm the presence of lactic acid bacteria, it was confirmed that the lactic acid bacteria present.

Example 2

Pork is selected by lean meat only 300g quantitatively and cut into 1cm, 5cm long and pounded to make the meat light and not shriveled, then fried powder and starch powder in a weight ratio of 1: 1 Season with salt and pepper, knead with water, and fry pork. Fried meat is fried once in oil at about 160 ℃ and once again at 180 ℃.

Sweet and sour sauce is dissolved in 30 g of water, 5 g of vinegar, 100 g of tomato ketchup, and 50 g of sugar. Add 80 g of cucumber, 50 g of carrot, 50 g of onion, and 30 g of cabbage, cut it into half-moon-shaped, and cook it slightly. Heat it while stirring the starch gen in water.

If viscous occurs, add 200 g of properly seasoned kimchi with no salted acid (pH) 4-5, and 2 to 3 spoons of kimchi broth, and heat it at about 170 ° C for about 15 seconds to prepare a sweet and sour sauce containing kimchi. .

Sprinkle 50 g of cheese powder on the fried meat and heat it in the microwave for 2 minutes and 30 seconds, then remove it. Sprinkle the kimchi sweet and sour sauce on the fried meat, and then sprinkle 50 g of cheese powder on the sauce and heat it in the microwave for 3 minutes. Melt evenly to make sweet and sour pork.

The sweet and sour pork produced in this way not only tastes sweet and sour aroma, but also has a sweet and refreshing taste, and the sweet taste of the cheese and the transparent red color all combine to enhance the appetite. It tasted and tasted completely different from the previous sweet and sour pork, and it was second to none in terms of nutritional value.

Comparative Example 1

300g of pork was chopped and cut into 1cm wide and 4cm long, and then kneaded with a knife to soften the meat. Then, starch dough mixed with water was coated and fried in boiling oil at 120-150 ℃.

100 g of cucumbers and 50 g of carrots were quantified, cut to 1 cm in width, length, and height, and 50 g of onion was quantified, and cut to 1 cm in width and length, respectively. 5g margarine in a frying pan heated to melt, put all the vegetables and cooked slightly.

150g of water was poured again, 5g of starch and 20g of tomato ketchup were added, and the mixture was gradually heated to prepare a sweet and sour sauce. The color was red and had a sour smell. Sweet and sour sauce was poured onto the fried meat to make sweet and sour pork, followed by sensory evaluation.

Comparative Example 2

60 parts by weight of pork is cut into 5 cm in size, and the seasoning is mixed with 15 parts by weight of starch, 9.05 parts by weight of eggs, 10 parts by weight of kimchi, 1.5 parts by weight of salt, 1.4 parts by weight of pepper, and 3.05 parts by weight of garlic ground.

The kimchi used at this time is aged at pH 4.7, and it uses kimchi that is about 5% less salted than regular kimchi. The seasoned starch is coated on the cut pork and fried for 2 to 3 minutes at a temperature of about 180 ° C., followed by rapid freezing in a cold room at −40 ° C. to prepare sweet and sour pork.

Sensory tests were performed on sweet and sour pork prepared according to the methods of Examples 1 and 2 and Comparative Examples 1 and 2. The sensory test was carried out on 30 trained panelists. The five-point scale (150 points in total) was used to examine the color, aroma and taste of sweet and sour pork. The results are shown in Table 1 below.

Sum of points color incense flavor Example 1 129 141 145 Example 2 142 145 147 Comparative Example 1 111 121 122 Comparative Example 2 109 111 124

The kimchi sweet and sour sauce of the present invention from the results of Table 1 is excellent in flavor and taste, and especially sweet and sour pork with cheese has a high preference in color.

Therefore, it can be seen that sweet and sour pork according to the present invention has superior color, aroma and taste compared to sweet and sour pork of the comparative example. In addition, it was confirmed that the lactic acid bacteria component of kimchi is excellent nutritionally.

Claims (3)

In the method of producing sweet and sour pork, the pork is coated with starch dough mixed with water and fried in oil, and then the sauce mixed with vegetables and starch is poured on the fried meat. Providing pork coated meat; Add vinegar, tomato ketchup, and sugar to water, dissolve it, heat it, dissolve the various vegetables and / or fruits, cut it into half moon shape, and cook it gently. Stir the starch in water and heat it. To give the sweet and sour sauce which was heated at 160 ~ 180 ℃ for 10 ~ 20 seconds by adding 1 ~ 30% by weight and 0.1 ~ 5% by weight, respectively, of fine kimchi and red pepper powder which did not contain any salted fish of 5 to the final sweet and sour sauce. step; And Method of producing sweet and sour pork using kimchi containing sauce, characterized in that it comprises the step of evenly pouring the sweet and sour sauce in the pork. The method of claim 1, wherein the sweet and sour sauce further comprises 2-3 tablespoons of kimchi broth. 2. The method of claim 1, further comprising the step of sprinkling and heating the cheese powder before pouring the sweet and sour sauce to the pork and / or the sprinkling and heating the cheese powder after pouring the sweet and sour sauce to the pork. Method of producing sweet and sour pork.