KR101332799B1 - Method for Preparing of Sweet-Sour Pork and Sweet-Sour Pork Prepared by the Method - Google Patents

Abstract

The present invention relates to a method for producing sweet and sour pork and sweet and sour pork prepared by the method. The method of the present invention contains a variety of pharmacological ingredients by making with parsley, rosemary, clover, bay leaf and jasmine. Sweet and sour pork prepared by the method of the present invention is suppressed bitter odor (taste), sour smell (taste) and fishy odor, and reduced taste (light taste) and light taste improved overall taste.

Description

Method for preparing sweet and sour pork and the sweet and sour pork prepared by the method

The present invention relates to a method for producing sweet and sour pork, in which a large amount of pharmacological component is contained and its functionality is greatly improved, and sweet and sour pork prepared by the method.

In general, sweet and sour pork is prepared by applying starch dough mixed with water to pork and fried in oil, and then pouring water mixed with vegetables and starch on the fried meat. The main ingredient of sweet and sour pork is pork, which is more fat than other meats.There is no fat in lean meat like beef. This is strong. In addition, pork is nutritious but cooked after removing the smell because of the peculiar smell of pork.

In order to reduce the unique smell of pork, cheese is added to sweet and sour pork to neutralize the sense of taste of pork, eliminating meaty smell and adding flavor to sweet and sour pork. Sweet and sour pork can be prepared, and the taste and smell can be removed. In addition, the conventional sweet and sour sauce is a mixture of vegetable and starch in water, which is simple in terms of taste, color, aroma and nutrition.

Meanwhile, Korean Patent No. 1997-0058593 includes a first step of mixing purified water, garlic, onion, carrot, cabbage, sugar, and salt, and heating them until the vegetables are ripe, and putting the cucumbers in purified water after the vegetables are ripe. , The second step of heating until starch is completely gelatinized, the third step of adding vinegar, soy sauce, and heating from about 1 minute 30 seconds to 2 minutes 30 seconds, and the sauce prepared by cooling it to 5-10 for airtight packaging and metal Apart from the manufacturing process of the sweet and sour sauce consisting of the fourth step of freezing and the squid, the internal organs, eyes and mouth are removed, the squid pre-treatment process is cleaned and stripped, and the cut squid is cut to an easy size for eating. Potato starch, glucose, natural pigment, whole egg, frozen egg white, MSG, salt, and wheat flour are added to purified water, followed by stirring and mixing. There has been reported a method for producing sweet and sour pork, characterized in that it comprises a step of producing sweet and sour pork contents, wherein the fried clothes are coated on meat and then fried in a frying pan and cooled to rapidly freeze.

Accordingly, the present inventors have attempted to develop sweet and sour pork, which contains pharmacological components and improves sensory properties, using various materials.

Republic of Korea Patent No.1997-0058593

The present inventors endeavored to develop a manufacturing method for enhancing the flavor and flavor of sweet and sour pork. As a result, the production of sweet and sour sauce using various materials and the sweet and sour pork using them resulted in the removal of the unique smell of pork and the improvement of the sensory (sweet smell, taste and overall taste) of sweet and sour pork. Confirmed.

Accordingly, it is an object of the present invention to provide a method for producing sweet and sour pork.

Another object of the present invention is to provide sweet and sour pork prepared by the method of the present invention described above.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention and claims.

According to one aspect of the present invention, the present invention provides a method for producing sweet and sour pork, comprising the steps of: (a) cutting a pork fillet to a length of 3-5 cm and a thickness of 4-6 mm; (b) kneading a mixture of egg whites, glutinous rice flour, non-glutinous rice flour, corn starch, tapioca starch, potato starch and water as dough materials; (c) adding the resultant of step (a) to the resultant of step (b) to coat the dough and fry in cooking oil at 150-200 ° C. for 3-5 minutes; (d) Add water of apple, onion, lemon, leek, ginger, cheongyang pepper or dried red pepper, parsley, rosemary, clover, bay leaf and jasmine as the primary source ingredients. Heating for 30-90 minutes to cut off to prepare primary sauce; (e) filtering the resultant of step (d) and adding water to the filtered primary source; (f) To the resultant of step (e), add vinegar, sugar, black pepper (Chinese soy sauce), caramel, plum blue, ketchup, steak sauce (A1 sauce) and ustache sauce for 2-7 minutes. Heating and breaking to prepare a sweet and sour sauce; And (g) mixing and heating the product of step (c) and the product of step (f), to which purple cabbage, onion, cucumber, green bell pepper, raisins, cherries and macaroni are added and stirred To add sweet pepper oil, to the sweet and sour meat by adding a mixture of potato starch and water.

The present inventors endeavored to develop a manufacturing method for enhancing the flavor and flavor of sweet and sour pork. As a result, using sweet and sour sauce with various ingredients to prepare sweet and sour pork, the unique smell of pork is eliminated and the sensory (sweet smell, light taste and overall palatability) of sweet and sour pork is significantly improved. Confirmed.

Hereinafter, described in detail step by step the method of the present invention for producing sweet and sour pork:

(a) cutting pork fillet

First, the method of the present invention is subjected to the step of cutting the pork fillet into 3-5 cm long and 4-6 mm thick.

(b) Mixing and kneading dough materials

Then, the method of the present invention is carried out by mixing the dough material egg white, glutinous rice flour, non-glutinous rice flour, corn starch, tapioca starch, potato starch and water.

The mixing is carried out using various apparatus known in the art.

According to a preferred embodiment of the present invention, the dough material is 10-20 parts by weight of egg white, 35-55 parts by weight of non-glutinous rice, 5-15 parts by weight of corn starch, 5-15 parts by weight of tapioca starch based on 100 parts by weight of glutinous rice flour Part, 5-15 parts by weight of potato starch and 15-25 parts by weight of water, more preferably, the dough material is 12-17 parts by weight of egg whites, 38-45 parts by weight of non-glutinous rice powder, based on 100 parts by weight of glutinous rice powder, 8-13 parts by weight of corn starch, 8-13 parts by weight of tapioca starch, 8-13 parts by weight of potato starch and 18-23 parts by weight of water.

When the dough material has the content, it prevents the pork fillet from burning in the process of coating the batter on the pork fillet, which will be described later, and cooks well, thereby improving the chewing feeling of sweet and sour pork.

(c) knead and fry pork fillet

Next, the present invention is added to the product of step (a) to the product of step (b) to coat the dough and fried in cooking oil at 150-200 ℃ for 3-5 minutes.

According to a preferred embodiment of the present invention, the frying step is carried out for 3-5 minutes in 170-190 ℃ cooking oil, more preferably for 3-5 minutes in 170-190 ℃ soybean oil.

When performed according to the above temperature and time, the chewing feeling of sweet and sour pork is improved.

(d) preparation of the primary source by adding and breaking the primary source material into the water;

In addition, the method of the present invention is an apple greens, onion greens, lemon greens, green onion greens, ginger greens, cheongyang pepper greens or dried red pepper greens, parsley greens, rosemary greens, clover greens, laurel leaves and Prepare the primary sauce by adding jasmine and heating for 30-90 minutes.

Laurel ( laurus) herein nobilis L.) is an evergreen arboretum, originated from the Mediterranean coast of southern Europe, garden water in the southern part, and northern cultivated as an eruption plant. Raw leaves have a bitter bitter taste, but dried leaves are sweet and strong and have a distinctive fragrance. In addition, it promotes appetite, adds flavor, and has excellent antiseptic properties, and has been used as an antioxidant, neuralgia, analgesic, rheumatism, extinguishing agent, astringent, etc. (Ref. Choi, Jeon, 1997).

According to another preferred embodiment of the invention, the water and primary source material is a weight ratio of 6-7.5: 1, more preferably the water and primary source material is 6.5-7: 1 by weight.

According to another preferred embodiment of the invention, the heating is carried out for 45-75 minutes.

According to another preferred embodiment of the present invention, the primary source material is 25-35 parts by weight onion onion, 17-27 parts by weight lemon, 45-55 parts by weight leek, 90 parts by weight with ginger -110 parts by weight, dried or red pepper, 3-12 parts by weight, parsley by 5-15 parts by weight, rosemary by weight 1-3 parts by weight, clover by 0.1-1 parts by weight, laurel leaves 0.1-0.3 parts by weight And 5-10 parts by weight of jasmine, more preferably 28-32 parts by weight of onion, 20-24 parts by weight of lemon, 20-24 parts by weight of green onion, 48-52 parts by weight, and ginger of 95-105 4 parts by weight, 4-8 parts by weight of red pepper or dried red pepper, 8-12 parts by weight of parsley, 1-2 parts by weight of rosemary, 0.3-0.7 parts by weight of clover, 0.1-0.3 parts by weight of bay leaf and jasmine 7-8 parts by weight.

When the specific weight ratio of the water and the primary source material and the primary source material has the content, the overall acceptability is increased by improving the functionality of the sweet and sour sauce.

The primary source material is used in the form of a sack to allow the beneficial components of the primary source material to be contained in the source.

(e) filtration of primary sources and addition of water

The process of the invention then filters the product of step (d) and adds water to the filtered primary source.

The filtration is carried out by a variety of physical methods known in the art, to pick out the dust.

In addition, the addition of water to the primary source is to compensate for the water reduced due to the evaporation of water through heating, that is, through the boiling process during the production of the primary source.

In this case, the amount of water is added by the amount of water added in preparing the primary sauce. In the process of step (d), the amount of water is reduced by 5-10% from the amount of initial water, and this amount is added by the reduced amount.

(f) addition of secondary source material to the primary source and preparation of sweet and sour sauce

In addition, the method of the present invention is added to the resultant of step (e) as vinegar, sugar, pepper (Chinese soy sauce), caramel, plum blue, ketchup, steak sauce (A1 sauce) and utasta sauce 2 Heat and simmer for 7 minutes to prepare the sweet and sour sauce.

The plum used in the present invention is a fruit of the plum tree whose scientific name is Prunus mume , and is a weakly alkaline food, especially its components contain a large amount of beneficial nutrients such as citric acid, minerals, vitamins, and so on. Make it weakly alkaline, detoxification, detoxification, tonic, interpolation, fatigue recovery, anti-aging, sterilization. The pulp portion is 85% of the whole, the main component is carbohydrate, containing 10% sugar and a large amount of organic acid. Organic acids are composed of citric acid, malic acid, tartaric acid, succinic acid, and pyruvic acid. Especially, citric acid content is much higher than other fruits. It also contains cadecinic acid, pectin and tannin. Citric acid (citric acid) helps the metabolism of food intake into energy, breaks down the muscles in the acidic acid to release fatigue and promotes the absorption of calcium. Pyruvate, which stimulates the scent of plums, helps the liver detoxify and catechins prevent inflammation by inhibiting the growth of harmful bacteria in the intestine. Plums also contain four times more calcium than apples of the same weight, six times more iron, seven times magnesium, and five times more zinc. In addition, it is effective in quenching thirst in hot summer, and it is known that it is effective in protecting the stomach in summer when stomach upset diarrhea is frequently caused by food poisoning.

According to a preferred embodiment of the present invention, the secondary source material is 25-37 parts by weight of vinegar, 1-4 parts by weight of red pepper (Chinese soy sauce), 1-4 parts by weight of caramel, 1-1 part by weight of plum wine, based on 100 parts by weight of sugar. 4 parts by weight, ketchup 80-90 parts by weight, 3-7 parts by weight of steak sauce (A1 sauce) and 3-7 parts by weight of uta sauce, more preferably 30-34 parts by weight of vinegar, based on 100 parts by weight of sugar, 2-3 parts by weight of Chinese soy sauce, 2-3 parts by weight caramel, 2-3 parts by weight plum, 84-88 parts by weight ketchup, 4-6 parts by weight steak sauce (A1 sauce) and 4-6 parts of ustache sauce It includes parts by weight.

When the secondary source material has the above content, the secondary source, that is, the sweet and sour sauce, improves the taste and aroma, thereby greatly increasing the overall preference.

According to a preferred embodiment of the invention, the heating is carried out for 4-6 minutes.

(g) production of sweet and sour pork

Finally, the method of the present invention mixes and heats the product of step (c) and the product of step (f), thereby adding purple cabbage, onion, cucumber, green bell pepper, raisins, cherries and macaroni. Sweet and sour meat is prepared by adding and stirring, adding red pepper oil, and adding a mixture of potato starch and water thereto.

Specifically, the dough is fried in a frying pan and fried pork fillet and sweet and sour sauce are added and heated. Then, additional ingredients are added and the viscosity of the sweet and sour sauce is adjusted through potato starch.

Through such viscosity control, the functionality of the sweet and sour pork of the present invention is further improved.

According to a preferred embodiment of the present invention, the sweet and sour pork is 40-80 parts by weight of the result of step (c) with respect to 100 parts by weight of the result of step (f), 0.5-2 parts by weight of purple cabbage, 0.5- parts by weight of onion 2 parts by weight, cucumber shell 0.5-2 parts, green bell pepper 0.5-2 parts, raisins 0.5-2 parts, cherry 0.1-1.5 parts, macaroni 0.1-1 parts, chili oil 0.1-1 parts, 0.1-1.5 parts by weight of potato starch and 0.5-2 parts by weight of water, more preferably 50-70 parts by weight of the result of step (c), 100 parts by weight of the result of step (f), purple cabbage 0.8 -1.4 parts by weight, onion greens 0.8-1.4 parts, cucumber greens 0.8-1.4 parts, green pepper greens 0.8-1.4 parts, raisins 0.8-1.4 parts, cherry 0.4-1 parts, macaroni 0.2-0.6 parts , 0.2-0.6 parts by weight of red pepper oil, 0.4-1 parts by weight of potato starch and 0.8-1.5 parts by weight of water.

The overall preference is greatly improved when the sweet and sour pork has the content.

Sweet and sour pork can be prepared in this way.

According to another preferred embodiment of the present invention, the method is followed by step (g) and then (h) spreading the lettuce and cut into 2-3 cm size on a plate and pour the sweet and sour pork of step (g) on it. Sprinkle almond slices on the top may further include.

According to another aspect of the present invention, there is provided a sweet and sour pork prepared by the method of the present invention described above.

Sweet and sour pork of the present invention is produced by the above-described method of producing sweet and sour pork of the present invention, the contents common to both are omitted in order to avoid excessive complexity of the specification according to the repeated description.

The features and advantages of the present invention are summarized as follows:

(Iii) The present invention relates to a method for producing sweet and sour pork and sweet and sour pork prepared by the method.

(Ii) The method of the present invention contains various pharmacological ingredients by making with parsley, rosemary, clover, bay leaf and jasmine.

(Iii) Sweet and sour pork prepared by the method of the present invention was suppressed bitter odor (smell), sour smell (smell) and fishy odor, and reduced taste (light taste) and light taste improved overall taste.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification,% used to refer to the concentration of a particular substance is (weight / weight)% solids / solid, (weight / volume)%, and liquid / Liquid is (volume / volume)%.

Preparation example: sweet and sour pork

First, the pork fillet was cut into 3-5 cm in length and 5 mm in thickness to prepare. Next, 200 g of egg whites, 1400 g of glutinous rice flour, 600 g of non-glutinous rice flour, 150 g of corn starch, 150 g of tapioca starch, 150 g of potato starch, and 300 g of water were prepared and kneaded. The composition of the material is summarized in Table 1 below. Subsequently, the prepared pork fillet was added to the kneaded material, the dough was coated, and fried in soybean oil at 180 ° C. for 3-5 minutes.

Dough Ingredients Weight (g) weight % Weight portion Comparative Example Weight (g) Egg whites 200 6.7 14.1 - - Glutinous rice flour 1400 47.5 100 Glutinous rice flour 1050 Non-glutinous rice flour 600 20.3 42.7 Non-glutinous rice flour 1050 Corn starch 150 5.1 10.7 Corn starch 250 Tapioca Starch 150 5.1 10.7 Tapioca Starch 300 Potato starch 150 5.1 10.7 - - water 300 10.2 21.5 water 300 Sum 2950 100 - Sum 2950

And the sweet and sour sauce was prepared. Specifically, 2 kg of apples, 600 g of onions, 450 g of lemons, 1 kg of green onions, 2 kg of ginger, 150 g of dried red peppers or 100 g of dried red peppers, 200 g of parsley, 30 g of clover, and 10 g of clover as primary source ingredients , 3 g of laurel leaves and 150 g of jasmine (flowers and leaves) were prepared, cut into small pieces of other source ingredients except laurel leaves and jasmine, and the ingredients were put in 45 L of water and heated for 1 hour on a high heat. . The composition of the primary source material is shown in Table 2 below:

Primary
Source material weight
(g) weight
(%) Weight portion Primary
Source material weight
(g) weight
(%) Weight portion Comparative Example Weight (g) Apple 2000 30.34 100 Apple 2000 30.57 100 Apple 2000 onion 600 9.10 30 onion 600 9.16 30 onion 750 lemon 450 6.80 22.4 lemon 450 6.88 22.5 lemon 460 Green onion 1000 15.17 50 Green onion 1000 15.28 50 Green onion 1000 ginger 2000 30.34 100 ginger 2000 30.57 100 ginger 2000 Cheongyang pepper 150 2.28 7.5 Cheongyang pepper - - - Cheongyang pepper 100 dry
Red pepper - - - dry
Red pepper 100 1.53 5 - - parsley 200 3.03 10 parsley 200 3.06 10 parsley 233 Rosemary 30 0.46 1.5 Rossmary 30 0.46 1.5 - - clover 10 0.15 0.5 clover 10 0.15 0.5 - - Laurel leaves 3 0.05 0.16 Laurel leaves 3 0.05 0.16 - - Jasmine 150 2.28 7.5 Jasmine 150 2.29 7.5 - - Sum 6593 100 - Sum 6543 100 - Sum 6543

Then, the chopped up pieces were added and an additional amount of water was added to adjust the initial amount of water, 45 L. Then, as a secondary source material, 2400 g of vinegar, 7500 g of sugar, 200 g of black pepper (Chinese soy sauce), 200 g of caramel, 200 g of plum wine, 6500 g of ketchup, 400 g of steak sauce (A1 sauce) and 400 g of uta sauce To add a sweet and sour sauce was added to heat for 5 minutes to cut off. The composition of the secondary source material is summarized in Table 3 below:

Second source material Weight (g) weight % Weight portion Comparative Example Weight (g) vinegar 2400 13.54 32.2 vinegar 2400 Sugar 7500 42.1 100 Sugar 7700 Chinese pepper (Chinese soy sauce) 200 1.14 2.7 - - Caramel 200 1.14 2.7 Caramel 400 Plum blue 200 1.14 2.7 - - ketchup 6500 36.4 86.5 ketchup 6500 Steak Sauce (A1 Sauce) 400 2.27 5.4 Steak Sauce (A1 Sauce) 800 Usta Sauce 400 2.27 5.4 - - Sum 17600 100 - Sum 17600

Then add 300 g of fried pork fillet and 500 g of sweet and sour sauce in a frying pan and heat it while heating 5 g of purple cabbage, 5 g of onion, 5 g of cucumber, 5 g of green pepper, 5 g of raisins, 3 g of cherry 2 g of macaroni and 2 g of red pepper oil were added thereto while stirring. Then, 3 g of potato starch and 6 g of water were mixed and added to adjust the viscosity to prepare sweet and sour pork. The color of the sweet and sour pork was brown. to be. The composition of sweet and sour pork is summarized in Table 4 below.

Sweet and sour pork Weight (g) weight % Weight portion Comparative Example Weight (g) Fried pork fillet 300 35.66 60 Fried pork fillet 300 Sweet and sour sauce 500 59.44 100 Sweet and sour sauce 500 Purple cabbage 5 0.6 1.1 Purple cabbage 5 Onion 5 0.6 1.1 Onion 5 Cucumber 5 0.6 1.1 Cucumber 5 Green pepper 5 0.6 1.1 Green pepper 5 raisin 5 0.6 1.1 raisin 5 Cherry 3 0.36 0.6 Cherry 3 macaroni 2 0.24 0.4 macaroni 2 Chili oil 2 0.24 0.4 Chili oil 2 Potato starch 3 0.36 0.6 Potato starch 3 water 6 0.70 1.2 water 6 Sum 841 100 - Sum 841

Finally, 30 g of lettuce was cut into 2-3 cm sizes, 50 g of cucumbers were cut, then placed on a plate, poured sweet and sour pork on top of it, and 1 g of almond slices were sprinkled on the sweet and sour pork.

Example 1 in the case of using the Cheongyang pepper in Table 2 of the manufacturing example was used in Example 2 using the dried red pepper. And, prepared by the method described above, but prepared using the components shown in the separate composition in Tables 1 to 4 was used as a comparative example.

Experimental Example  2: Sensuality  inspection

The sensory changes of sweet and sour pork of Examples 1 and 2 and Comparative Examples were investigated. Odors were examined for savory, sweet, bitter, sour and fishy odors, and tastes for savory, light, sweet, bitter and sour, and overall preference.

The temperature of all the samples used for sensory evaluation was prepared to be at room temperature, 50 g of sweet and sour pork was put in the mouth, chewed with 10 teeth, and evenly stimulated the oral epidermis and spit out. After 10 minutes the following samples were evaluated. Sensory evaluation staff consisted of 10 panelists trained on basic taste and flavor evaluation, with 9 points for very strong tastes and odors, 1 point for no taste or odors, and very low levels. The score was evaluated to decrease sequentially, the average value of sensory evaluation is summarized in Tables 5 and 6 below.

sample smell Sweet smell Sweet smell Bitter smell Smell Fishy smell Example 1 9 4 3 2 One Example 2 9 4 3 2 One Comparative Example 2 6 5 3 2 4 sample flavor Savory taste sweetness bitter Sour taste Light taste Example 1 8 4 3 3 9 Example 2 9 5 3 3 8 Comparative Example 2 6 4 3 3 6

sample Overall preference Example 1 9 Example 2 9 Comparative Example 6

As can be seen in Tables 5 and 6, in Examples 1 and 2, the bitter smell (taste), sour smell (taste) and fishy smell are suppressed, and the reduced taste (taste) and light taste are improved to increase overall preference. I could see.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Thus, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (6)

A process for preparing sweet and sour pork, comprising the following steps:
(a) cutting the pork fillet to 3-5 cm long and 4-6 mm thick;
(b) kneading a mixture of 200 parts by weight of egg whites, 1400 parts by weight of glutinous rice, 600 parts by weight of non-glutinous rice, 150 parts by weight of corn starch, 150 parts by weight of tapioca starch, 150 parts by weight of potato starch and 300 parts by weight of water step;
(c) adding the resultant of step (a) to the resultant of step (b) to coat the dough and fry in cooking oil at 150-200 ° C. for 3-5 minutes;
(d) 2000 parts by weight of apple greens, 600 parts of green onions, 450 parts of green onions, 1000 parts of green onions, 2000 parts by weight of green onions, 150 parts by weight of red pepper, or dried red pepper in water 100 parts by weight of vegetables, 200 parts by weight of parsley, 30 parts by weight of rosemary, 10 parts by weight of clover, 3 parts by weight of laurel leaves and 150 parts by weight of jasmine, followed by heating for 30-90 minutes to prepare a primary sauce. ;
(e) filtering the resultant of step (d) and adding water to the filtered primary source;
(f) 2400 parts by weight of vinegar, 7500 parts by weight of sugar, 200 parts by weight of red pepper (Chinese soy sauce), 200 parts by weight of caramel, 200 parts by weight of plum wine, 6500 parts by weight of ketchup as a secondary source material Adding 400 parts by weight of steak sauce (A1 sauce) and 400 parts by weight of uta sauce and heating for 2-7 minutes to prepare a sweet and sour sauce. And
(g) the resultant of step (c) and the resultant of step (f) are mixed and heated, to which 5 parts by weight of purple cabbage, 5 parts by weight of onion, 5 parts by weight of cucumber, 5 parts by weight of green pepper Preparing sweet and sour meat by adding 5 parts by weight of raisins, 3 parts by weight of cherries and 2 parts by weight of macaroni, and adding 2 parts by weight of red pepper oil, and adding a mixture of 3 parts by weight of potato starch and 6 parts by weight of water. .
delete delete delete delete The method of claim 1, wherein the method comprises: (h) after step (g) spreading cucumber lettuce and cut to 2-3 cm size on a plate, pouring sweet and sour pork of step (g) on top of it, And further comprising spraying.