KR100646840B1 - Method for processing pork cutlet using pig liver - Google Patents

Method for processing pork cutlet using pig liver Download PDF

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KR100646840B1
KR100646840B1 KR1020050099806A KR20050099806A KR100646840B1 KR 100646840 B1 KR100646840 B1 KR 100646840B1 KR 1020050099806 A KR1020050099806 A KR 1020050099806A KR 20050099806 A KR20050099806 A KR 20050099806A KR 100646840 B1 KR100646840 B1 KR 100646840B1
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pork
liver
flour
cutlet
pork liver
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Korean (ko)
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김용석
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(주)제주식품
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Meat, Egg Or Seafood Products (AREA)

Abstract

A method of making pork cutlet by blending tenderized pork loin, ground pork liver, wheat flour, salt, black pepper, ginger and eggs and then coating with bread crumbs is provided. The food product has characteristic taste of pork and pork liver and is prevented in separation between pork, pork liver and wheat flour. The process for production of pork cutlet contains the steps of: cutting boneless pork loin to a specified thickness and size and tenderizing with a knife or a meat tenderizer; soaking pork liver in water to remove blood and grinding with a mixer; blending the ground pork liver with wheat flour; blending tenderized pork, salt, black pepper, ginger and eggs and aging; coating the aged pork with pork liver and wheat flour in dough state; coating the pork and pork liver with bread crumbs; and quickly freezing the pork cutlet at 30 to 40deg.C.

Description

돈육간을 이용한 돈까스의 제조방법{Method for processing pork cutlet using pig liver}Method for manufacturing pork cutlet using pork liver {Method for processing pork cutlet using pig liver}

도 1은 본 발명에 의한 돈까스의 제조공정도1 is a manufacturing process diagram of the pork cutlet according to the present invention

본 발명은 어린이나 여성들이 거부감을 느끼는 돈육간을 분쇄하여 밀가루와 골고루 배합한 후 이를 돈육에 입히는 공정을 통해 돈까스를 제조하여 남녀노소를 불문하고 거리낌없이 영양이 풍부한 돈육간과 돈육 특유의 맛을 동시에 즐길 수 있음은 물론 빈혈 및 야맹증 등을 치유, 개선할 수 있도록 하는 돈육간을 이용한 돈까스의 제조방법에 관한 것이다.The present invention is to prepare pork cutlet through the process of pulverizing the pork meat, which the children or women feel rejection, evenly blended with flour and then coated on pork meat, regardless of age and sex, without any hesitation, rich pork nutrition and the unique taste of pork The present invention relates to a method of preparing pork cutlet using pork liver that can be used to heal and improve anemia and night blindness.

일반적으로 돈까스(pork cutlet)라 함은 돈육 중의 등심부위를 사용하는 방법과 비교적 가격이 저렴한 전지 및 후지 부위를 사용하는 방법이 있는데, 상기 양자 모두 사용되는 돈육을 1.5∼2cm의 두께로 절단하여 연육 한 후 연육된 돈육에 양념(Spice)을 하고, 상기 양념된 돈육의 외부에 밀가루와 빵까루를 순차적으로 입힌 후 최종적으로 튀겨주는 방법을 통해 제조되며, 상기 튀겨진 돈까스를 소비자의 취향에 따라 양배추, 케첩 및 소오스 등과 함께 섭식하는 것이다. In general, pork cutlet is a method of using a fillet of pork and a method of using a relatively inexpensive battery and fuji, both of which are cut to a thickness of 1.5 to 2 cm After the seasoning (Spice) to the pork, and then the flour and bread crumbs are sequentially coated on the outside of the seasoned pork and finally fried, and the fried pork cutlet cabbage according to the consumer's taste Eating with ketchup, sources, etc.

그러나 상기한 종래의 제조방법에 의한 돈까스는 다양한 종류의 양념만을 첨가하는 것에 국한됨으로써 그 맛이 단순하고 영양가가 떨어져 돈까스를 좋아하는 어린이들의 발육 및 소비자의 취향에 부합되지 못하는 것이었다.However, the pork cutlet according to the conventional manufacturing method is limited to adding only various kinds of condiments, so that its taste is simple and nutritious, so that it does not meet the development and consumer's taste of children who like pork cutlet.

또한, 근자에 들어 제공되는 치즈 및 피자 등을 첨가한 각종 기능성 돈까스의 경우 상기한 문제점을 일부 치유할 수 있으나 가격이 매우 비싸 많은 사람이 이를 쉽게 섭식할 수 없는 실정이다.In addition, in the case of various functional pork cutlets added with the cheese and pizza provided in the root can heal some of the above problems, but the price is very expensive, many people can not easily feed it.

그리고 종래의 돈까스는 돈육의 외부에 단일재료인 밀가루가 입혀진 획일적인 형태로 제조됨으로써 고온의 기름에 의한 튀김단계에서 돈육으로부터 밀가루가 쉽게 분리되는 문제점이 야기되는 것이었다. In addition, the conventional pork cutlet is manufactured in a uniform form in which a single flour is coated on the outside of the pork, thereby causing a problem that the flour is easily separated from the pork in the frying step by the hot oil.

한편, 영양이 풍부함은 물론 야맹증, 빈혈 등을 치유, 개선하는 뛰어난 약리작용을 갖으며, 가격이 매우 저렴한 돈육간은 상기한 이점에도 돈까스를 주로 즐기는 어린이나 여성들이 거부감을 느낌으로써 상기 돈육간을 직접 섭식하는 비율이 매우 저조한 실정이다.On the other hand, it is not only rich in nutrition, but also has excellent pharmacological action to heal and improve night blindness, anemia, etc., and the very low price of pork meat makes the pork meat tend to be rejected by children or women who enjoy pork cutlet mainly, despite the above advantages. The rate of direct feeding is very low.

따라서 소비자의 욕구를 충족할 수 있도록 맛과 품질 및 영양가적인 측면에서 일반 돈까스보다 우수하면서도 가격이 저렴한 돈가쓰 및 이에 대한 제조방법이 절실하게 요구되고 있다.Therefore, to meet the needs of consumers, in terms of taste, quality, and nutrition, there is an urgent need for tonkatsu, which is cheaper than general tonkatsu, and a method of manufacturing the same.

본 발명은 상기와 같은 종래 돈까스의 문제점을 적극적으로 해소함과 동시에 소비자의 욕구 및 취향에 충족하도록 돈육에 고영양소의 돈육간을 함유하여 돈까스를 제조함을 발명의 주된 목적으로 하는 것이다.The main object of the present invention is to produce a pork cutlet containing pork meat of high nutrients in pork to actively solve the problems of the conventional pork cutlet as described above and at the same time satisfy the needs and tastes of consumers.

소기의 목적을 달성하기 위한 본 발명은 골고루 배합된 돈육간과 밀가루를 고른 양념으로 숙성된 돈육에 입힌 후 순차적으로 빵가루를 입혀서 최종적으로 급속 냉동시키는 공정을 통해 돈까스를 제조하는 기술을 강구하도록 한다.The present invention for achieving the desired object is to devise a technique for producing tonkatsu through a process of coating the pork pork and evenly flour mixed with even seasoning evenly and then sequentially breaded and finally frozen.

이러한 본 발명은 돈육과 돈육간 특유의 맛을 동시에 즐길 수 있음은 물론 비교적 가격이 저렴함에도 영양가가 뛰어나며, 상기 돈육에 돈육간이 일체로 결착됨으로 인해 튀김과정에서 돈육으로부터 밀가루가 박리됨을 차단하여 고품질의 돈까스를 소비자에게 원활하게 공급할 수 있게 된다.The present invention can enjoy the unique taste between pork and pork at the same time, as well as excellent nutritional value even at a relatively low price, and cut off the flour from pork in the frying process due to the pork loin is integrally bound to the pork. Tonkatsu can be supplied to consumers smoothly.

본 발명의 목적을 보다 효과적으로 달성하기 위한 바람직한 실시예의 구성에 대해 설명하기로 한다.The configuration of the preferred embodiment for more effectively achieving the object of the present invention will be described.

본 발명은 인체에 유익한 고영양소를 함유함에도 불구하고 돈까스를 주로 즐기는 어린이나 여성들이 꺼려하는 돈육간을 삶아서 분쇄하여 밀가루와 배합한 후 상기 배합된 돈육간과 밀가루를 돈육에 입히는 드레싱공정을 통해 돈까스를 제조함으로써 한꺼번에 돈육과 돈육간을 편안하게 즐길 수 있음을 발명의 지배적인 특징으로 한다.The present invention boils pork cutlet which is boiled by children or women who are mainly reluctant to enjoy pork cutlet, although it contains high nutrients beneficial to the human body, pulverizes and mixes it with flour, and then applies the pork cutlet and the flour to the pork through a dressing process. It is a dominant feature of the invention that the production makes it possible to comfortably enjoy pork and pork meat at once.

상기 특징적인 요지를 달성하기 위한 본 발명에 따른 돈까스의 제조방법은 도 1의 공정도와 같이 적정 두께와 크기로 절단된 돈육을 부드럽게 연육하여 양념 및 밀가루, 빵가루를 순차적으로 입히는 공지된 돈까스의 제조방법에 있어서,The method of manufacturing the pork cutlet according to the present invention for achieving the characteristic gist is a method of manufacturing a well-known pork cutlet coated with seasonings, flour, and breadcrumbs by gently broiling pork cut to a suitable thickness and size as shown in the process diagram of FIG. 1. To

돈육간을 물에 담가 핏물을 제거하는 돈육간 세척공정과; 상기 세척된 돈육간을 삶아서 분쇄하는 돈육간 분쇄공정과; 상기 분쇄된 돈육간과 밀가루를 골고루 배합하는 돈육간 및 밀가루 배합공정과; 상기 배합된 돈육간과 밀가루를 고른 양념으로 숙성된 돈육에 입히는 돈육간 및 밀가루 드레싱공정과; 상기 돈육간 및 밀가루가 입혀진 돈육에 최종적으로 빵가루를 입히는 빵가루 드레싱공정을 포함하여 구성됨을 알 수 있다.A pork liver washing step of removing blood from the pork liver; Pork liver crushing step of boiling and crushing the washed pork liver; Pork liver and flour blending step of evenly mixing the ground pork and flour; Pork liver and flour dressing step of coating the pork pork and the flour aged with the seasoning evenly blended; It can be seen that including the breading dressing process of finally applying breading to the pork liver and flour coated pork.

이하, 상기 개략적인 공정으로 이루어진 본 발명을 실시 가능하도록 좀 더 상세하게 설명하기로 한다.Hereinafter, a more detailed description will be given to enable implementation of the present invention having the above outline process.

① 돈육 절단공정① Pork cutting process

우선적으로 본 발명의 근간이 되는 돈육은 지방이 적고 육질이 뛰어난 등심을 사용함이 더욱 바람직하며, 상기 돈육은 등심부위를 일정한 두께와 크기를 갖도록 절단한다.First of all, the pork which is the basis of the present invention is less fat and excellent in meat quality, and the pork is cut to have a certain thickness and size.

② 돈육 연육공정② Pork beef rearing process

상기 절단공정을 통해 일정한 두께와 크기로 가공된 돈육을 양념이 잘 배고 육질이 부드럽도록 칼이나 연육기 등을 이용하여 충분하게 두드린다.Through the cutting process, the pork processed to a certain thickness and size is well beaten using a knife or a tender so that the seasoning is smooth and the meat is soft.

③ 돈육간 세척공정③ Pork liver cleaning process

돈육간을 깨끗한 물에 한 시간 정도 담가 돈육간의 핏물을 완전하게 제거한다.Soak pork liver in clean water for about an hour to completely remove the pork.

④ 돈육간 분쇄공정④ Crushing Pork Ground

상기 세척된 돈육간을 분쇄할 수 있도록 삶은 후 믹서기 등을 이용하여 작은 입자로 분쇄한다.The boiled pork meat is boiled to be pulverized and then pulverized into small particles using a blender.

⑤ 돈육간 및 밀가루 배합공정⑤ Mixing process of pork liver and flour

잘게 분쇄된 돈육간과 밀가루를 돈육에 동시에 입힐 수 있도록 골고루 배합하여 반죽한다.Mix and knead finely ground pork liver and flour so that they can be coated on pork at the same time.

⑥ 돈육 숙성공정⑥ Pork aging process

연육공정을 거친 돈육에 소금, 후추, 생강, 계란 등을 골고루 배합한 고른 양념이 충분히 배이도록 숙성시킨다.Aged pork, seasoned with salt, pepper, ginger, eggs, etc. are evenly seasoned so that it is full.

⑦ 돈육간 및 밀가루 드레싱공정⑦ Ground pork and flour dressing process

고른 양념으로 숙성된 돈육의 외부에 골고루 배합된 반죽상태의 돈육간 및 밀가루를 입혀 돈육간 및 밀가루가 돈육에 견고하게 결착되도록 한다.Pork meat and flour in a dough form evenly blended on the outside of the aged pork with even seasoning so that the pork meat and flour are firmly bound to the pork.

⑧ 빵가루 드레싱공정⑧ Bread Flour Dressing Process

상기 골고루 배합된 돈육간과 밀가루가 동시에 입혀진 돈육의 외부에 최종적으로 빵가루를 입혀 돈까스가 바삭바삭하고 촉감이 좋도록 한다.The breaded pork cutlet is finally coated on the outside of the pork, which is evenly blended pork liver and flour, so that the pork cutlet is crunchy and feels good.

⑨ 급속 냉동공정⑨ Quick freezing process

최종적으로 빵가루가 입혀진 돈육은 제품의 신선도를 유지하고 장기보관의 목적을 위해 영하 30∼40℃에서 급속으로 냉동한다.Finally, breaded pork is rapidly frozen at minus 30 to 40 ° C for the purpose of freshness and for long term storage.

⑩ 포장공정⑩ Packaging process

상기 급속 냉동된 돈육을 이물질 등이 투입되지 않게 기밀을 유지하도록 밀봉, 포장하여 제품을 완료한다.The quick-frozen pork is sealed and packaged to maintain airtightness so that foreign substances do not enter, thereby completing the product.

이러한 공정을 통한 본 발명은 적정 두께와 크기로 절단된 돈육을 부드럽게 연육하여 양념 및 밀가루, 빵가루를 순차적으로 입혀 돈까스를 제조하는 획일적인 종래의 단순방법과 달리, 영양소가 뛰어난 돈육간을 밀가루와 골고루 반죽의 상태 로 배합하여 돈육에 입히는 공정을 추가함으로써 돈육간과 돈까스를 동시에 섭식할 수 있게 된다.The present invention through such a process, unlike the conventional conventional simple method for producing pork cutlet by applying the seasoning and flour, breading powder to the tender meat tenderly cut to the appropriate thickness and size, the pork meat with excellent nutrients between the flour and evenly By adding the process of mixing the dough with the state of the dough, it is possible to feed pork liver and pork cutlet at the same time.

더욱이 상기 돈육간에 함유된 성분으로 인해 돈까스를 주로 즐기는 어린이들의 성장 및 시력발달에 지대한 효과를 제공한다.Moreover, the ingredients contained in the pork liver provide a great effect on the growth and vision development of children who mainly enjoy pork cutlet.

이러한 본 발명은 무엇보다도 연육된 돈육에 빵가루를 입히는 공정의 사전단계에 골고루 배합된 돈육간과 밀가루를 동시에 입히는 돈육간 및 밀가루 드레싱공정을 핵심으로 하는바, 돈까스를 제조함에 있어서 상기한 공정을 포함하는 이상 본 발명의 범주를 결코 벗어날 수 없음은 자명하다.The present invention has a core bark and flour dressing process to coat the pork meat and flour at the same time evenly blended in the preliminary step of the process of coating the breaded pork meat, including the above-described process in preparing pork cutlet Obviously, the scope of the present invention can never be exceeded.

본 발명은 삶은 돈육간을 분쇄한 후 밀가루와 골고루 배합하고, 상기 배합된 돈육간과 밀가루를 양념으로 숙성된 돈육에 입히는 공정을 추가로 포함함으로써 남녀노소가 거리낌없이 돈육과 돈육간 특유의 맛을 동시에 즐길 수 있게 된다.The present invention further comprises a step of pulverizing the boiled pork liver and evenly blended with wheat flour, and further comprising the step of applying the blended pork ribs and the flour to the aged pork seasoned with seasoning, both men and women of the age and age without hesitation without hesitation You can enjoy it.

또한, 영양이 풍부하고 풍미가 우수함에도 가격이 매우 저렴하며, 특히 고온의 기름에 의한 튀김단계에서 돈육간 및 밀가루는 돈육에 그대로 결착됨을 유지함으로써 박리현상을 차단하여 고품질의 돈까스를 제공할 수 있게 된다.In addition, it is very inexpensive even though it is rich in nutrition and flavor. Especially, in the frying step by high temperature oil, the pork liver and wheat flour remain intact in the pork, so that the peeling phenomenon can be blocked to provide high quality pork cutlet. do.

더욱이 주지된 바와 같이 돈육간은 체내에 들어온 음식물을 효율적으로 에너지화시키는 비타민B가 함유되어 신진대사를 촉진하고, 머리카락이나 피부에 포함된 케라틴이라는 단백성분을 돕는 역할을 하여 모발을 검게 하고 피부를 윤택하게 하며 탈모를 예방하는 효과를 제공한다.Furthermore, as it is well known, pork liver contains vitamin B that efficiently energizes foods in the body, promoting metabolism, and helping to make protein such as keratin contained in hair and skin, blackening hair and moisturizing skin. It also helps to prevent hair loss.

또한, 빈혈 및 야맹증 등을 치유, 개선하는 효과를 제공한다.In addition, it provides an effect of curing and improving anemia and night blindness.

Claims (2)

적정 두께와 크기로 절단된 돈육을 부드럽게 연육하여 양념 및 밀가루, 빵가루를 순차적으로 입혀 돈까스를 제조함에 있어서,In making pork cutlet by gently seasoning the pork cut to the appropriate thickness and size, applying seasoning, flour, and bread crumbs sequentially, 돈육간을 물에 담가 핏물을 제거하는 돈육간 세척공정과; 상기 세척된 돈육간을 삶아서 분쇄하는 돈육간 분쇄공정과; 상기 분쇄된 돈육간과 밀가루를 골고루 배합하는 돈육간 및 밀가루 배합공정과; 상기 배합된 돈육간과 밀가루를 고른 양념으로 숙성된 돈육에 입히는 돈육간 및 밀가루 드레싱공정과; 상기 돈육간 및 밀가루가 입혀진 돈육에 최종적으로 빵가루를 입히는 빵가루 드레싱공정을 포함하는 것을 특징으로 하는 돈육간을 이용한 돈까스의 제조방법.A pork liver washing step of removing blood from the pork liver; Pork liver crushing step of boiling and crushing the washed pork liver; Pork liver and flour blending step of evenly mixing the ground pork and flour; Pork liver and flour dressing step of coating the pork pork and the flour aged with the seasoning evenly blended; Method for producing pork cutlet using pork liver, characterized in that it comprises a breading dressing process of finally applying bread bread to the pork and flour coated pork. 제 1항에 있어서,The method of claim 1, 빵가루 드레싱공정을 거친 돈육은 제품의 신선도 및 장기보관 등을 위해 급속 냉동시키는 급속 냉동공정과; 상기 급속 냉동된 돈육을 밀봉, 포장하는 포장공정을 추가로 포함하는 것을 특징으로 하는 돈육간을 이용한 돈까스의 제조방법.Pork, which has undergone crumb dressing, is a quick freezing process for quick freezing for freshness and long term storage of products; The method of manufacturing a pork cutlet using pork liver further comprising a packaging step of sealing and packaging the deep-frozen pork.
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR940013382A (en) * 1992-12-28 1994-07-15 김규식 Method of manufacturing frozen pork cutlet using seasoned bulgogi
KR960033302A (en) * 1995-03-08 1996-10-22 김승열 How to make pork cutlet
KR20010002258A (en) * 1999-06-14 2001-01-15 이정희 Pork Cutlet Manufacturing Method using Cheese
KR20010018021A (en) * 1999-08-17 2001-03-05 김해수 Cutlet and method for producing the same

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR940013382A (en) * 1992-12-28 1994-07-15 김규식 Method of manufacturing frozen pork cutlet using seasoned bulgogi
KR960033302A (en) * 1995-03-08 1996-10-22 김승열 How to make pork cutlet
KR20010002258A (en) * 1999-06-14 2001-01-15 이정희 Pork Cutlet Manufacturing Method using Cheese
KR20010018021A (en) * 1999-08-17 2001-03-05 김해수 Cutlet and method for producing the same

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