KR100452799B1 - Method of made of rice-pork cutlet - Google Patents
Method of made of rice-pork cutlet Download PDFInfo
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- KR100452799B1 KR100452799B1 KR10-2002-0018598A KR20020018598A KR100452799B1 KR 100452799 B1 KR100452799 B1 KR 100452799B1 KR 20020018598 A KR20020018598 A KR 20020018598A KR 100452799 B1 KR100452799 B1 KR 100452799B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
- A22C7/0092—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products with worms or other rotary mounted members
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- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C9/00—Apparatus for tenderising meat, e.g. ham
- A22C9/004—Apparatus for tenderising meat, e.g. ham by massaging
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23P2020/251—Tempura batter; Leavened or other aerate batter or coating
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Abstract
본 발명은 쌀밥 돈 까스(Rice-pork cutlet)의 제법에 관한 것으로 인스턴트 영양식품인 쌀밥 돈 까스를 얻기 위하여, 정선된 쌀로 고두밥을 짓고 고두밥 표면의 미끄러운 성분을 세척하여 물기가 빠지게 한다. 돈 까스 재료인 돼지고기를 소정의 크기(1인분 70g)로 절단하여 이를 연육기에 의하여 유연하게 처리하고 처리된 재료에 준비된 상기 고두밥을 고기에 대하여 7 : 4∼5정도의 중량비로 깔고 가압하여 고두밥을 돈 까스재료에 혼입시키고 물에 밀가루, 전분, 계란, 소금, 설탕, 후추 등의 향신료와 열에 굳어지는 재료를 혼합한 수액에 상기 돼지고기를 침지(浸漬)하여 전분을 피복한 다음 180℃의 식물성 튀김기름에 2분정도 튀기어 본 발명의 쌀밥 돈 까스를 제조한다.The present invention relates to a manufacturing method of a rice-pork cutlet (Rice-pork cutlet) in order to obtain an instant nutritious rice tonkatsu, to make a gourdap with selected rice and wash the slippery ingredients on the surface of the gourdap to drain. Pork cutlet pork cut to a predetermined size (70g per serving) and flexibly processed by a meat grinder, and the gourd rice prepared in the processed material is laid at a weight ratio of 7: 4 to 5 with respect to the meat and pressurized To pork cutlet material and immerse the pork in sap, a mixture of spices such as flour, starch, eggs, salt, sugar, pepper, and heat-hardening ingredients in water, and then cover the starch with 180 ° C. Fried fried vegetable oil for about 2 minutes to prepare a rice tonkatsu cutlet of the present invention.
Description
본 발명은 쌀밥 돈 까스의 제법에 관한 것이다.The present invention relates to a manufacturing method of rice tonkatsu.
종래의 돈 까스(Pork cutlet)는 돼지고기를 유연하게 처리하여 전분을 입힌 다음 식물성 기름에 튀긴 것으로 양념 닭튀김과는 달리 돈 까스만을 먹지 않고 반드시 쌀밥과 함께 먹어야만 쌀밥의 고소한 맛과 돼지고기의 불포화 지방산의 풍미가 조화를 이루어 돈 까스의 독특한 맛의 식사를 할 수 있다.Pork cutlet is processed with pork, coated with starch, and then fried in vegetable oil. Unlike seasoned fried chicken, the pork cutlet must be eaten with rice instead of only pork cutlet. The flavors of unsaturated fatty acids blend in to create a unique taste of tonkatsu.
그런데 돈 까스는 일종의 돼지고기 튀김이므로 아무 때나 즉석에서 먹을 수 있고 보관, 휴대 등에는 어려움이 없으나 쌀밥이 있어야 함께 먹을 수 있으며 그러나 쌀밥을 짓는 시간이 오래 걸리기 때문에 바쁜 시간대에 인스던트 식품으로 먹을 수는 없다.However, Tonkatsu is a kind of fried pork, so you can eat it at any time and it is not difficult to store and carry it, but you can eat it with rice, but it takes a long time to cook rice. none.
이에 돈 까스와 쌀밥이 일체로 되어 즉석에서 아무 때나 먹을 수 있는 쌀밥 돈 까스(Rice-Pork cutlet)의 개발이 요구되고 있다.Tonkatsu and rice are integrated to create a rice-pork cutlet that can be eaten at any time.
그런데 쌀밥은 불린 쌀을 100℃에서 20∼30분 가열하는데 반하여, 돈 까스는 재료인 돼지고기를 연화시키어 180℃의 온도에서 2분 정도로 튀김하기 때문에 양 재료간에 가열시간과 온도의 차이가 심하여 쌀과 돼지고기를 혼합하여 튀김하여도쌀 돈 까스로 제조되지 않는다.By the way, rice cooks soaked rice at 100 ℃ for 20-30 minutes, while pork cutlet softens pork and fry at 180 ℃ for 2 minutes, so the difference in heating time and temperature between the ingredients The pork and pork cutlet are mixed and not fried.
시험에 의하면 쌀밥을 사용하여 돈 까스재료와 함께 튀김온도인 180℃에서 2분간의 튀김을 한 결과 육질재료는 익었으나 쌀밥은 누릉지처럼 되어 씹는 맛이 부드럽지 못하고 돈 까스와 쌀밥을 먹는 그러한 풍미가 없었다. 따라서 지금까지 쌀밥 돈 까스가 출현되지 않고 있는 실정이었다.According to the test, the rice was cooked for two minutes at a temperature of 180 ° C with the pork cutlet, and the meat was cooked, but the rice became like a lump, so the chewy taste was not soft and the flavor of eating cutlet and rice was There was no. Therefore, the rice tonkatsu cut so far has not appeared.
본 발명의 목적은 쌀밥과 돈 까스를 혼합된 영양이 풍부한 인스던트 쌀밥돈 까스 식품을 제공하려는데 있다.An object of the present invention is to provide a nutritious instant rice tonkatsu food, a mixture of rice and tonkatsu.
본 발명의 또 다른 목적은 따로 조리함이 없이 가정에서나 직장에서나 차안에서나 야외에서나 어느 때 어디서나 간단하게 즉석에서 먹을 수 있는 보관성과 운반 취급이 간편한 쌀밥 돈 까스를 제공하려는 데 있다.Still another object of the present invention is to provide a rice tonkatsu that can be easily eaten instantly at any time, anywhere, at home, at work, in the car, or outdoors without any cooking.
본 발명의 또 다른 목적은 인스던트 식품에 쌀의 이용율을 높이어 그만큼 소비를 조장하려는데 있다.Another object of the present invention is to increase the utilization of rice in the incident food to encourage consumption.
본 발명은 이러한 목적을 달성하기 위하여 여러 가지로 실험 연구한 결과 새로운 쌀밥 돈까스를 개발하게 되었다.The present invention has been developed a new rice tonkatsu as a result of various experimental studies to achieve this purpose.
즉, 정선된 쌀을 물에 불리어 100℃의 온도에서 약 20분간 가열하여 고두밥을 짓고 고두밥을 물에 세척하여 표면의 미끄러운 성분을 제거한 다음 물기가 빠지게 두거나, 온풍을 가하여 물기를 건조한 다음 -5℃정의 자온 냉장고에 넣어 사용할 동안 보관한다.In other words, the selected rice is soaked in water and heated for about 20 minutes at a temperature of 100 ° C. to make gourd rice, and the gourd rice is washed with water to remove the slippery components on the surface and then drained or dried by applying warm air and then dried at -5 ° C. Put in a custom-made refrigerator and keep it for use.
돈 까스 재료로 납작하게 정육된 돼지고기는 슬라이서를 이용하여 소정의 크기(1인분 70g)로 절단한 다음 통상의 연육기를 이용하여 육질을 부드럽게 처리하고 그 위에 상기 고두밥을 소정의 중량비 (고기와 고두밥의 혼합비 7 : 4∼5)로 깔고 적당한 압력(약 20㎏/㎠)을 가하여 펴진 육질의 조직속으로 고두밥 알갱이가 박히면서 합착되게 한다.Pork cut flat with pork cutlet material is cut into slices of a predetermined size (70g per serving) using a slicer, and then the meat is smoothly processed using a conventional meat grinder, and the gourd rice is placed on a predetermined weight ratio (meat and gourd rice). The mixture ratio of 7: 4 to 5) is applied, and a moderate pressure (about 20㎏ / ㎠) is applied, and the granules of gouda rice are lodged into the expanded meat tissue.
소정량의 물에 밀가루, 전분, 게란, 소금, 설탕, 후추 등을 적량 혼합한 수육에 상기 고두밥이 합착된 돈 까스 재료를 침지하여 꺼낸 다음 돈 까스 재료의 표면에 전분을 피복하고 180℃로 가열된 식물성 튀김기름에 약 2분간 튀김하여 본 발명의 쌀밥 돈 까스를 얻는다.Topping the cutlet material to which the gourd rice is bonded is taken out of the flesh, which is a mixture of flour, starch, geranium, salt, sugar, and pepper in a predetermined amount of water, and then coated with starch on the surface of the cutlet material and heated to 180 ° C. The fried vegetable tonkatsu of the present invention is obtained by frying about 2 minutes in the fried vegetable oil.
본 발명의 돈 까스 재료의 표면에 피복된 전분이나 계란성분 등이 가열에 의하여 굳어지기 때문에 굳어진 표층에 의하여 튀김기름이 내부 깊숙이 스며들지 않으나 고열에 의하여 돼지고기는 충분히 익는다.Since the starch or egg component coated on the surface of the pork cutlet material of the present invention hardens by heating, the fried oil does not penetrate deeply inside the hardened surface layer, but the pork is sufficiently cooked by high heat.
또한 본 발명에서는 밥이 아닌 고두밥을 사용하였기 때문에 쌀밥과 달리 고두밥은 수분이 적고 알갱이가 단단하여 돈 까스 재료와 함께 튀김할 때의 온도와 시간에는 밥처럼 눌지 않고 고두밥 성분이 그대로 보존된다.In addition, in the present invention, because the use of gourd rice, not rice, the gourd rice, unlike rice, has less moisture and harder grains, so that the ingredients of the gourd rice are preserved without being pressed like rice at temperature and time when fried with tonkatsu ingredients.
따라서 쌀밥과 돈 까스의 두 재료간의 가열온도와 가열시간 차이를 극복하고 쌀밥 돈 까스의 제조가 가능하게 되었다.Therefore, it is possible to manufacture the rice tonkatsu by overcoming the difference in heating temperature and heating time between the two materials, rice and tonkatsu.
또한 돈 까스 재료 속에는 소정량의 고두밥이 혼합되어 있기 때문에 돈 까스를 먹으면 쌀밥도 함께 먹게 되어 영양분 섭취가 양호하게 될 뿐 아니라 동물성과 식물성의 균형 잡인 영양식사를 하게 되며 쌀밥의 구수한 맛과 돼지고기 튀김의 풍미가 조화를 이루어 맛이 매우 좋다.In addition, the tonkatsu ingredients contain a certain amount of gourd rice, so when you eat tonkatsu, you eat rice as well, so you get a good nutrient intake, as well as a balanced diet of animal and vegetable food. The flavor is in harmony, the taste is very good.
또한 인스던트 식품으로 산업형태의 가공이 가능하며 진공포장을 하면 공기중의 산소의 접촉이 차단되어서 보관성이 양호하여 간단하게 휴대하면서 장소와 시간에 구애 없이 어디에서나 간단하게 먹을 수 있다.In addition, it is possible to process the industrial form as an incident food, and vacuum packaging blocks the contact of oxygen in the air, so it is easy to store and can be easily eaten anywhere and anytime.
또한 인스던트 식품에 쌀 이용율을 증대함으로서 쌀소비를 그만큼 증대할 수 있다.In addition, the consumption of rice can be increased by increasing the utilization rate of rice in the incident food.
정선된 쌀을 세정하여 100℃의 온도로 20분간 가열하여 고두밥을 짓고 이를 세척하여 고두밥의 표면의 미끄러운 성분(쌀전분)을 제거하고 그대로 방치하여 탈수하거나 80℃의 온풍으로 10분정도 가열하여 탈수하여 -5℃의 냉장고에 넣어 사용하기까지 보관한다.Selected rice is washed and heated at 100 ℃ for 20 minutes to make gourd rice and washed to remove slippery ingredients (rice starch) on the surface of dried goose rice and left as it is, or dehydrated by heating at 80 ℃ warm air for 10 minutes. And store in a refrigerator at -5 ℃ until use.
고두밥은 쌀밥 돈 까스의 하나의 재료이므로 준비되는 량은 제한적이 아니고 그날의 생산량에 적합한 량으로 하며 냉장고에 넣어 저온 보관하면서 꺼내어 사용하면 된다.Godu rice is one of the ingredients of rice tonkatsu, so the amount of preparation is not limited, and it is suitable for the production of the day.
돈 까스 재료인 돼지고기를 소정의 크기로 절단하여 이를 연육기에 넣어 육질을 유연하게 처리한다 연육기는 일종의 압착 롤러로서 고기의 세포조직을 물리적으로 당기면서 신장시키어 조직을 부드럽게 하는 공지된 장치이다.Pork cutlet material is cut into a predetermined size and put into a meat grinder to flexibly treat meat quality. A meat grinder is a kind of pressing roller that is a known device that physically stretches and stretches meat tissue of meat to soften the tissue.
처리된 상기 돈 까스 재료 위에 준비된 상기 고두밥을 적당량(육류와 고두밥이 7 : 4∼5의 중량비)으로 깔고 20㎏/㎠ 정도의 압력으로 가압하여 고두밥이 돈 까스재료 속으로 혼입 합착되게 한다. 이어서 물에 밀가루, 전분, 계란, 소금, 설탕, 후추 등의 재료를 소정의 량으로 혼합한 수액에 상기 돈 까스 재료를 잠깐 침지(浸漬)하여 수액을 묻히고 그 액의 점도를 이용하여 상기 재료의 표면에 전분을 피복한 다음 180℃로 가열된 식물성 튀김기름에 넣어 2분정도 튀기어 본 발명의 쌀밥 돈 까스를 제조한다.The gourd rice prepared on the processed tonkatsu material is spread in an appropriate amount (a weight ratio of meat and soybean rice 7: 4 to 5) and pressurized at a pressure of about 20 kg / cm 2 so that the gourd rice is mixed into the tonkatsu material. Subsequently, the pork cutlet material is briefly immersed in a sap obtained by mixing a predetermined amount of ingredients such as flour, starch, egg, salt, sugar, and pepper in water to soak the sap and use the viscosity of the material to After coating the starch on the surface and put into vegetable frying oil heated to 180 ℃ fried for about 2 minutes to prepare a rice tonkatsu of the present invention.
돈 까스 재료를 식물성 기름에 튀김할 때 돈 까스 재료에 피복된 전분, 계란 등의 가열에 따라 굳어진 피복층에 의하여 튀김 기름이 재료의 내부로 침투가 억제되면서도 고온이 내부에 전달되기 때문에 돼지고기는 충분하게 익는다.When frying pork cutlet ingredients to vegetable oil, pork is sufficient because the high temperature is transmitted while the fried oil is inhibited from penetrating into the ingredients by the coating layer hardened by the heating of starch and eggs coated on the pork cutlet ingredients. To cook.
또한 고두밥은 알갱이가 단단하고 수분이 적기 때문에 돈 까스 재료의 튀김 온도에서 일반적인 쌀밥처럼 눌지 않고 고두밥 알갱이 속은 쌀밥 고유의 성분이 보존되어 있다. 따라서 돼지고기 튀김과 쌀밥을 동시에 먹을 수 있는 새로운 쌀밥 돈 까스의 제조가 가능하다.In addition, because the gourd rice is hard and low in moisture, the ingredients of the rice are preserved in the inside of the gourd grains. Therefore, it is possible to produce a new rice tonkatsu cutlet that can eat both fried pork and rice at the same time.
(실시예)(Example)
정선된 쌀 4㎏을 물에 담그어 충분히 불린 다음 이를 세정하고 증기솥을 이용하여 100℃의 온도로 20분정도 가열하여 고두밥을 짓는다. 고두밥은 냉수로 세척하여 고두밥 표면의 미끄러운 성분을 제거하고 세척된 고두밥은 그대로 물기가 빠지게 하거나 80℃의 온풍으로 10분 정도 가열하여 포송포송한 상태의 고두밥으로 준비하여 사용하기까지 -5℃정도의 저온에서 보관한다.Soak 4kg of the selected rice in water and soak it well. Wash it and heat it at 100 ℃ for 20 minutes using a steam cooker to make gourdap. Wash the curd rice with cold water to remove the slippery ingredients on the surface of the curd rice, and wash the dried curd rice as it is, or heat it for about 10 minutes with a warm air at 80 ℃, and prepare it as a soft-boiled rice. Store at low temperatures.
돈 까스 재료인 돼지고기 7㎏를 약 70g(1인분) 씩 슬라이서를 이용하여 절단하여 이를 연육기에 넣어 육질을 유연하게 처리하고 처리된 70g의 돈 까스 재료 위에 준비된 상기 고두밥 40∼50g를 깔고 프레스기를 이용하여 20㎏/㎠의 압력으로 가압하여 고두밥 알갱이가 돈 까스재료의 육류 조직내에 박히면서 합착되게 한다.7 kg of pork cutlet material is cut into slices by about 70g (1 serving) and put into a meat grinder to flexibly process the meat, and put 40 ~ 50g of the gourd rice prepared on the processed 70g pork cutlet and press Pressurized to 20kg / ㎠ pressure so that the rice kernels are embedded in the meat tissue of the pork cutlet material and adhered.
이어서, 물 34㎏, 밀가루 18㎏, 전분 4㎏, 계란 5㎏, 소금 900g 설탕 900g, 후추 100g을 혼합하여 된 수액에 상기 고두밥이 합착된 돈 까스 재료를 적신 다음 상기 재료에 전분을 피복하고 180℃로 가열된 식물성(옥수수기름, 또는 콩기름) 튀김기름에 2분 정도 튀기어 1인분 약 130∼135g정도 되는 본 발명의 쌀밥 돈 까스를 연속으로 제조한다.Subsequently, the pork cutlet material, which was mixed with 34 g of water, 18 kg of flour, 4 kg of starch, 5 kg of eggs, 900 g of salt, 900 g of sugar, and 100 g of pepper, was soaked with sap, then coated with starch. It is fried for 2 minutes in vegetable (corn oil, or soybean oil) fried oil heated to 0 ° C. to continuously prepare the rice tonkatsu of the present invention which is about 130 to 135 g per serving.
본 실시예에서 예시된 재료의 종류나 중량은 한정된 것이 아니므로 가감하여도 된다.The type and weight of the materials exemplified in this embodiment are not limited and may be added or subtracted.
본 발명의 쌀밥 돈 까스는 진공 포장하여 출하한다.The rice tonkatsu of the present invention is packaged in a vacuum and shipped.
먹을 때는 소스를 쳐서 먹으며 밥을 따로 먹지 않아도 돈 까스를 먹으면 쌀밥도 함께 먹게 되어 균형 있는 영양가의 식사가 된다.When you eat it, you eat it with sauce, and you don't have to eat rice, but if you eat pork cutlet, you also eat rice with a balanced nutritious meal.
본 발명은 고두밥을 세척하여 연육 처리된 돈 까스 재료인 돼지고기에 고두밥을 소정량을 혼입되게 합착하고 전분과 계란 및 향신료가 혼합한 수액에 담근 다음 전분을 피복하고 튀김 하여 쌀밥 돈 까스를 제조하였기 때문에 전분 등의 피복층으로 인하여 식물성 기름이 재료의 내부 깊숙이 스며들지 않으면서 고열이 전달되어 돈 까스 재료인 육류는 충분히 익히게 된다.The present invention is to prepare a rice tonkatsu by washing the gourd rice to combine a predetermined amount of the gourd rice in pork, the pork cutlet material that has been processed, soaked in a sap mixed with starch, eggs and spices, and then coated and fried starch Due to the coating layer, such as starch, vegetable oil does not penetrate deep into the material, and high heat is transmitted, so that the meat, the cutlet material, is sufficiently cooked.
또한 고두밥은 수분이 적고 단단한 알갱이로 되어 있어 튀김 중에 열에 거의 눌지 않고 고두밥 고유의 성분을 그대로 보존하게 되어 쌀밥 돈 까스의 제조가 가능하다.In addition, Godu rice is made of low moisture and hard grains, so it preserves the unique ingredients of Godu rice as it is hardly pressed by heat during frying.
또한 돈 까스를 먹을 때 고두밥도 함께 먹게 되어 고두밥의 구수한 맛과 돼지고기의 풍미가 조화를 이루어 맛이 매우 좋으며 고기와 밥에 의하여 균형이 있는 영양가를 섭취할 수 있다.Also, when you eat pork cutlet, you also eat gourdap, and the delicious taste of gourd rice and the flavor of pork are in harmony, and the taste is very good.
또한 별도의 조리 가공이 없이 즉석에서 먹을 수 있고 튀김의 특성과 진공포장에 의하여 보관성이 양호하여서 가정이나 직장뿐 아니라 야외놀이나 여행 시에도 간편하게 휴대하면서 아무대서나 어느 때나 간단하게 먹을 수 있는 등의 이점이 있다.In addition, it can be eaten instantly without any additional cooking process, and it has good storage property due to the characteristics of tempura and vacuum packaging, so it can be easily eaten at any time, at any time, easily carrying it not only at home or work, but also when playing outdoor or traveling. There is an advantage.
또한 인스던트 식품에 쌀의 이용율을 높일 수 있으므로 그만큼 쌀 소비를 조장할 수 있다.In addition, it is possible to increase the utilization of rice in the incident food, thereby promoting the consumption of rice.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101383851B1 (en) | 2013-03-06 | 2014-04-10 | 농업회사법인주식회사산마루 | Scorched using pork cutlet of manufacturing methods |
| KR20180061531A (en) | 2016-11-29 | 2018-06-08 | 주식회사 윤푸드 | Jujube rice cutlet |
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|---|---|---|---|---|
| JPH01196281A (en) * | 1988-01-29 | 1989-08-08 | Migiwa:Kk | Processing material for food |
| KR950005204A (en) * | 1993-08-10 | 1995-03-20 | 안기영 | How to prepare rice ball fried chicken |
| KR20010097421A (en) * | 2000-04-22 | 2001-11-08 | 김두봉 | A Kalbi-Gyungdan with rib meat and sticky rice and its preparing methods |
| KR20030044597A (en) * | 2001-11-30 | 2003-06-09 | 주식회사 체리부로 | A freezed chicken nugget, and a preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01196281A (en) * | 1988-01-29 | 1989-08-08 | Migiwa:Kk | Processing material for food |
| KR950005204A (en) * | 1993-08-10 | 1995-03-20 | 안기영 | How to prepare rice ball fried chicken |
| KR20010097421A (en) * | 2000-04-22 | 2001-11-08 | 김두봉 | A Kalbi-Gyungdan with rib meat and sticky rice and its preparing methods |
| KR20030044597A (en) * | 2001-11-30 | 2003-06-09 | 주식회사 체리부로 | A freezed chicken nugget, and a preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101383851B1 (en) | 2013-03-06 | 2014-04-10 | 농업회사법인주식회사산마루 | Scorched using pork cutlet of manufacturing methods |
| KR20180061531A (en) | 2016-11-29 | 2018-06-08 | 주식회사 윤푸드 | Jujube rice cutlet |
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