KR101348477B1 - Pork cutlet manufacturing method and manufacturing method of the pork cutlet was manufactured by - Google Patents

Abstract

The present invention relates to a pork cutlet manufacturing method and a pork cutlet produced by the method of preparing the pork cutlet, which can produce more delicious tonkatsu while softening the chewing taste of the pork and protecting the juice to have a nearly uniform shape and size. will be.
Pork cutlet production method according to the present invention and the pork cutlet prepared by the manufacturing method, the thawing step (S10) of thawing the loin loin of the frozen pork stored, and the shaping of the thawed sirloin loaf in a circular shape Process (S20), the cutting step (S30) for cutting the circular shaped loaf loaf into a loin piece of a certain thickness and size, and the corneal starch, refined salt and roast seasoning of the cut loin piece The blended powder member and the paste are soaked in a flour dough mixed with eggs and purified water, and a flour dough dipping step (S50) for coating flour dough, and a raw bread powder coating process for coating raw bread powder by taking out the loin portion coated with the flour dough ( In the known method for producing pork cutlet, including S60) and a rapid freezing step (S70) for rapidly freezing the loin pieces coated with the bread crumbs, Between the cutting step (S30) and the immersion step (S50), the meat portion 120 and the inside of the shell portion 110 and the inner portion of the back portion of the sirloin portion 100 is thinly cut in the different directions of the meat It is manufactured including a lamination process (S40) to be placed so as to overlap with the overlapping in a multi-layer.

Description

Pork cutlet manufacturing method and manufacturing method of the pork cutlet was manufactured by}

The present invention relates to a method for producing tonkatsu and tonkatsu prepared by the method. More particularly, the pork cutlet softens the chewing taste of the pork and protects the juice so as to have a nearly uniform shape and size. It relates to a method for producing tonkatsu which can produce tonkatsu, and tonkatsu which is produced by the method.

In general, pork cutlet is cut to a thickness of 15 ~ 20㎜ of pork, pounded with a hammer, and softly ground, then sprinkled with spices, flour, eggs, and breadcrumbs. After being fried one time and ingested with cabbage, ketchup and sauce according to the taste of the consumer, it is widely known as a kind of processed meat which is commonly consumed with the development of the food service industry.

In order to manufacture such pork cutlet, there are conventional methods, for example, a method of using a pork loin and a method of using a battery and a Fuji part. Both of the above methods are used for cutting meat after being cut to a certain thickness and size. A hammer was used to soften the meat, and then seasoned, flour, eggs, and breadcrumbs were applied one after another and finally fried.

As a method of using the pork fillet portion of the pork is disclosed in the manufacturing method of pork cutlet using cheese of the Republic of Korea Patent Registration No. 10-0301637 (2001.06.26), as a method of using the battery and the Fuji portion Disclosed is a manufacturing method of pork cutlet of Japanese Patent Laid-Open No. 1998-084101 (1998.12.05).

 The method of manufacturing pork cutlet using cheese of the Republic of Korea Patent Registration No. 10-0301637 (June 26, 2001) is a manufacturing method of pork cutlet which is made of pork loin as the main raw material, and cuts the fillet of pork in a certain thickness and size. After the meat is seasoned, the seasoned pork is blended in sequence, and the processed pork is coated with soft cheese, and then the soft cheese is covered with a thin dumpling skin formed by kneading with flour to make the soft cheese. After the sealing process, the flour is buried and put in the eggs, and the Guernsey is characterized in that the tonkatsu containing cheese is manufactured by carrying out the process of evenly spreading bread crumbs, and Korea Republic Patent No. 1998-1998. The method of manufacturing pork cutlet of No. 084101 (1998.12.05) is a method of manufacturing pork cutlet, which is mainly made of pork, 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 prior to applying the conventional flour and bread flour, the water and fat contained in the pork parts are preliminarily removed. After the first frying step is characterized by including the step of coating the flour dough and bread flour and then frying second to prevent the flour dough and bread flour from falling apart.

In the case of using the Fuji and the battery parts, which are relatively inexpensive, the pork cutlet contains a large amount of fat in the meat part compared to the price side. The fat is dissolved and the flour and bread flour coated on the outside of the pork material are pushed up from the inside of the pork material, so that the flour and bread powder are easily separated.Therefore, the battery and the Fuji part are rarely used as the main raw material of pork cutlet, and the price is little. Expensive sirloin parts are widely used.

When using the pork fillet in the manufacturing method of the pork cutlet, since the thickness of the cut sirloin is about 15 ~ 20㎜ thick, the meat is softened by tapping with a hammer for softening the meat quality. Or ingredients are added to soften the meat.

In order to soften the meat by tapping with a meat hammer to soften the meat quality of the pork, the hassle of tapping each fillet cut by the meat hammer is generated, adding the muscle softener or food ingredients When added to soften the meat, there is a high risk of harm to health as well as not having the original appearance and taste of pork, there was a problem that the taste of completely different pork.

In addition, since the fillet of pork is made of thick one, it damages the inherent juicy content of the fillet in the manufacturing process, the feeling of chewing meat is not smooth, and the same taste of pork can be produced for each part eaten. There is a problem that it is difficult to maintain the size and shape of the pork cutlet almost uniform during mass production due to the warpage and shrinkage of the pork cutlet during the frying process.

The present invention was devised to solve the above problems, harmonizes the crispy feeling of pork cuticles and the tenderness of pork, protects the juicy of pork and has a nearly uniform shape and size of pork cutlet during frying treatment It is an object of the present invention to provide a pork cutlet manufacturing method which reduces warpage and shrinkage so that the pork cutlet has almost no external deformation.

Pork cutlet production method according to the present invention for solving the above problems and the pork cutlet prepared by the manufacturing method, the thawing step of thawing the loin of the frozen pork loin, and the thawed loin chunks Corning starch, refined salt and roast seasoning are formulated into a shaping process for shaping the circular loin, and a cutting process for cutting the lobe loaf of the circular shape into loin pieces of a certain thickness and size, and corn starch, refined salt and roast seasoning of the cut loin pieces. The flour member and the paste are immersed in the flour dough mixed with eggs and purified water, and the flour dough dipping process for coating the flour dough, the raw bread flour coating process for taking out the loin portion coated with the flour dough, and applying the bread powder Known pork cutlet manufacturing method comprising a rapid freezing process for rapidly freezing the fillet portion In the method, between the cutting step and the immersion step, a lamination step in which the skin part of the back and the meat part inside the loin portion cut thinly are placed so that the grains of meat overlap in different directions. It is prepared to include.

The thickness of the fillet portion of the cutting process is characterized in that consisting of 1 ~ 2mm.

The fillet portion of the lamination process is characterized in that overlapping three or more layers.

The raw bread powder is characterized in that the size of the particles are substantially up to about 13 mm in size, the particles do not substantially include powder of 6 mm or less.

According to the method of manufacturing the pork cutlet according to the present invention and the pork cutlet manufactured by the method, the skin portion of the pork loin cut into thin portions of the pork loin is three-fold, five-fold, seven-ply, ten-ply, twelve-ply and the like. Place the inner part of meat so that the grains of the meat overlap in different directions and overlap them in layers to increase the crispy feel of the pork cutlet by applying flour dough and breadcrumbs in turn. It overlaps in the other direction so that the meat is softer and chewy than the pork cutlet, which is made of one thick fillet of meat, so that it can have the same taste no matter which part is eaten. Layer can protect the juices of the pork, reducing torsion and shrinkage of the pork cutlet during frying. It is possible to maintain a uniform size and shape with almost no external deformation of the gas, thereby enabling mass production.

1 is a block diagram showing a manufacturing process of pork cutlet according to the present invention;
Figure 2 is an exploded perspective view showing a five-ply laminated state of the fillet portion in accordance with an embodiment to illustrate the present invention,
3 is a perspective view showing a coupled state of FIG.

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

First, embodiments of the present invention can be modified in various forms, the same members in each of the drawings denoted by the same reference numerals, detailed description of known functions and configurations that are determined to unnecessarily obscure the subject matter of the present invention Note that is omitted.

Figure 1 is a block diagram showing a manufacturing process of pork cutlet according to the present invention, Figure 2 is an exploded perspective view showing a five-ply laminated state of the fillet portion in accordance with an embodiment for explaining the present invention, Figure 3 is A perspective view showing a coupling state.

The method of manufacturing the pork cutlet according to the present invention includes a thawing step (S10) of thawing the loin loin of the frozen pork, and a shaping step (S20) of shaping the thawed loin loaf in a circular shape, and in the circular shape. Cutting step (S30) for cutting the loin loaf of the regular sirloin portion to a certain thickness and size of the loin portion, and the flour member and paste, the cornmeal starch, refined salt and roast seasoning in the flour Flour dough dipping step (S50) of dipping flour flour mixed with purified water and coating the dough dough (S60) and the raw bread flour coating step (S60) of applying the bread dough, In the manufacturing method of a normal pork cutlet comprising a quick freezing step (S70) for rapidly freezing the fillet portion, the cutting step (S30) and immersion step (S50) On, the lamination step of stacking the meat layer 120 on the back of the shell portion 110 and the inner meat portion 120 of the cut portion portion 100 thinly cut so as to overlap the meat in different directions (S40) It is characterized by including).

When the pork cutlet manufacturing method according to the present invention made as described above will be described in more detail through the above process.

First, the pork loin of pork cutlet, which is the main ingredient of pork cutlet, is rapidly frozen at a temperature of -40 ° C or lower and stored frozen at a temperature of -18 ° C or lower, and then thawed for 24 hours in a refrigerator at a temperature of -1 ~ 2 ° C. The thawing process (S10) is performed to thaw until the central temperature of the loin lump becomes a temperature of -3 to 4 ° C. This is for minimizing meat color change, juicy loss, nutrient loss, etc. in the process of thawing the loin of the rapidly frozen pork loin, and to perform the shaping process (S20) and the cutting process (S30) to be described later.

In the thawing step (S10), the loin of chunks of pork thawed in a molding machine having a diameter of 120 mm is rotated to perform a shaping step (S20) of shaping into a rod shape until the circular shape is maintained. Due to the shaping process (S20) is a lump of loin for pork cutlet of a certain size is formed in a circular shape.

Cutting step (S30) of cutting the loin of the loin of pork shaped in a circular rod shape of 120mm in diameter in the shaping step (S20) to a thickness of 1 ~ 2mm thin fillet piece (100) using a high speed cutter. Do this. Due to the cutting process (S30) it can be produced in large quantities for the pork cutlet portion 100 in a certain size and thickness suitable for the processed food. At this time, the diameter of the molding machine is not limited to 120mm and can be shaped to a diameter of various sizes depending on the size of the pork cutlet.

In the cutting process (S30), the thickness of the fillet portion 100 is limited to 1 to 2 mm, the texture of chewing meat and the original taste of pork when the thickness of the fillet portion 100 is cut to 1 mm or less. Falling, when cutting the thickness of the sirloin piece 100 to 2mm or more damage to the cooking time delay and the tenderness of pork, so the thickness of the loin piece 100 was limited to 1 ~ 2mm. Therefore, in order to soften the meat of the pork separately, it is not necessary to soften the meat by softening the meat with a hammer for meat, or to add the muscle softener or ingredients to maintain the original taste of pork.

In the cutting process (S30) the thin portion of the sirloin portion 100 is cut in the back portion of the shell portion 110 and the meat portion 120 inside the grains of the meat in different directions (for example in Figures 2 to 3). As shown, the lamination step (S40) is carried out so as to overlap in a multi-layer by placing the shell portion 110 to overlap in the front, left, back, right, front direction from the bottom to the top. Due to the lamination process (S40) can be produced by overlapping the lumberjack piece 100 in a variety of layers according to the taste of the consumer, such as shovel, fivefold, sevenfold, tenfold, twelve-ply, etc., the meat of the sirloin piece 100 The grains are overlapped in different directions to soften the chewing taste by the thinly cut loin pieces 100 so that there is almost no difference in meat quality so that any part of the pork cutlet can have the same taste.

In addition, the fillet portion 100 of the lamination process (S40) is overlapped by three or more layers. When the thinly cut loin slices 100 are overlapped with less than an insert, the lamination thickness becomes thinner as a whole, so that the chewing taste of the meat can be softened. In addition, it is difficult to produce pork cutlet of uniform size and shape due to distortion and shrinkage of pork cutlet during frying process, so that the fillet part 100 overlaps at least three layers in the stacking process (S40). It will have a desirable structure to improve the taste of pork.

In the lamination process (S40), the sirloin portion 100, which is superimposed in multiple layers, is mixed with flour at a ratio of 38% by weight of flour starch, refined salt and roast seasoning, and 2% by weight of eggs and 60% by weight of purified water. Soaking in a flour dough performs a flour dough dipping process (S50) to apply the dough. Preventing the loss of juice staying between the fillet portion 100 and the fillet portion 100 due to the flour dough immersion process (S50), that is, the entire portion of the fillet portion 100 overlapped in a multi-layer by flour dough coating Since a dense thin film layer is difficult to penetrate oil and moisture on the surface, the juice is prevented from escaping to the outside of the fillet portion 100, which is stacked in multiple layers, and the meat becomes soft even when fried. Even if the fillet portion 100 is overlapped in a multilayer such as shovel, fivefold, sevenfold, tenfold, twelve, etc., the surface of the sirloin portion 100 overlapped in a multi-layer, while improving the adhesion by the egg paste paste Since it is bound to the whole, it is possible to maintain the size and shape of each loin piece 100 is integrated without being separated each lobe piece piece (100). At this time, the powder member was used for roast pork roast beet mix that is commonly distributed on the market, the flour dough is a powder member containing egg white that is commonly distributed on the market as a substitute for eggs, namely for pork cutlet beta It may be configured by mixing at a ratio of 40% by weight of the mix and 60% by weight of purified water.

In the flour dough immersion step (S50) to take out the fillet portion (100) overlapped with a multi-layer flour coated dough, the size of the particles that do not substantially include the powder of the particle size of 6mm or less up to about 13mm The breadcrumbs coating process (S60) of coating bread powder by hand is performed. Due to the bread bread coating process (S60) is to maintain the crispy feeling and taste of the pork cutlet shell than the bread bread when fried.

The raw bread flour is 89% by weight of first-class strong wheat flour, 3.8% by weight of vegetable fat, 2.23% by weight of glucose, 1.79% by weight of yeast, 2.29% by weight of corn starch, 0.89% by weight of refined salt and fermented for a long time at low temperature. Bread flour prepared by passing the baking time to 1.5 times as much as usual and baking through a thick net having a large number of holes having a width of 13 mm in length and breadth aged for 24 hours in a low-temperature warehouse of 8 to 10 ° C. And, the size of the particles is not substantially including the powder of 6mm or less, the size of the particles is rough to about 13mm maximum to further increase the crispy feeling of the pork cutlet shell during the frying process.

In the breading breading step (S60), the fillet portion 100 overlapped with the breaded bread layer is put in a freezer compartment to perform a quick freezing process (S70) for quick freezing at a temperature of -30 ° C or lower for 12 hours or more. Due to the rapid freezing process (S70), damage such as separation of the loin pieces 100 stacked in multiple layers or peeling of wheat flour dough and raw bread powder, respectively, due to the impact applied during handling during transportation or vibration caused by driving of the vehicle. To prevent unheated pork cutlet fresh and long-term.

After the final freezing step (S70) to the pork cutlet frozen at a temperature of less than -30 ℃ in packaging vinyl and then put in a packaging box made in a predetermined form to perform the packaging step (S80) of the pork cutlet Manufacturing is complete.

When the packaging process (S80) is completed as described above, the tonkatsu product is shipped by storing in a frozen state using a refrigeration vehicle that maintains a temperature of -18 ℃ or less.

Therefore, the frying treatment conditions of the frozen tonkatsu according to the present invention is fried while inverting for about 3 minutes at a temperature of 165 ℃ frying oil and then fried again while flipping for 2 minutes at a temperature of 170 ~ 175 ℃ of frying oil again the surface becomes yellowish When it rises to the surface of oil, it removes the oil and removes the grease, and then eats pork cutlet to give the pork cutlet a crispy feeling, and the juicy is preserved between the fillet piece (100) and the fillet piece (100), so that the original taste of the tender and tender pork Can be seen.

And through the flour kneading immersion process (S50) and raw bread powder coating process (S60), since the oil and moisture in the pork cutlet is formed into a dense thin film layer and a thick porous layer containing air and oil, sirloin overlapped in multiple layers. The layered layer can protect the juice between the part piece 100 and the fillet part 100, thereby reducing the warpage and shrinkage of the pork cutlet during the frying process, thereby maintaining a uniform size and shape with almost no external deformation of the pork cutlet. .

In addition, when the pork cutlet is eaten by the sirloin portion 100 overlapping with the multilayered shape, the person who eats the meat has the advantage of stimulating enjoyment and taste to enjoy a healthy taste.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be construed as limited to the particular details of the embodiments set forth herein. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the appended claims.

100: fillet portion 110: shell portion
120: meat part
S10: thawing process S20: shaping process
S30: Cutting Process S40: Lamination Process
S50: Flour dough dipping process S60: Raw bread coating process
S70: Rapid Freezing Process S80: Packaging Process

Claims (5)

The thawing process (S10) of thawing the loin loin of frozen pork, and the shaping process (S20) of shaping the thawed loin loaf in a circular shape, and the circular loin loaf in the circular shape of a certain thickness and size The cutting step (S30) of cutting the fillet portion of the loin, and the flour member and paste, the cornmeal starch, refined salt, and roast seasoning in the flour is soaked in a flour dough mixed with eggs and purified water flour dough Flour dough immersion step (S50) to apply a coating, the breadcrumb coating step (S60) to take out the loin portion coated with the flour dough and apply bread bread (S60), and quick freezing process to fasten the loin portion coated with the bread powder In the known method of producing pork cutlet comprising (S70),
Between the cutting step (S30) and the immersion step (S50), the meat portion 120 and the inside of the shell portion 110 and the inner portion of the back portion of the sirloin portion 100 is thinly cut in the different directions of the meat Method of producing a pork cutlet, characterized in that it comprises a lamination step (S40) to be stacked so as to overlap with the multi-layer. The method of claim 1,
Method of producing pork cutlet, characterized in that the thickness of the fillet portion 100 of the cutting step (S30) is made of 1 ~ 2mm. The method of claim 1,
Sirloin portion (100) of the lamination step (S40) is a method of manufacturing pork cutlet, characterized in that overlapping three or more. The method of claim 1,
The raw bread powder is a method of producing a pork cutlet, characterized in that the size of the particles substantially do not contain a powder of 6 mm or less size up to about 13 mm. Pork cutlet manufactured by the manufacturing method of any one of Claims 1-4.

Images