KR101598345B1 - Manufacturing method of fried pork cutlet for cooking in microwave oven - Google Patents

Abstract

The present invention relates to a method of preparing a beef meat comprising the steps of: preparing a beef fillet material; A slice step of slicing the donut fillet into a piece having a predetermined size; A squeeze-expanding step of inserting the sliced donut fillet into a mold and pressing the compacted fillet to have a predetermined size; A battering step of applying a batter liquid to the outer surface of the squeezed donut heart; A breading step of applying bread crumbs to a doner loin coated with a batter liquid; A hot water treatment step in which the bread crumb coated with the bread crumb is put in oil and fried to make hot water; A cooling step of taking out the molten lamb ripened and cooling it; A quenching step of rapidly freezing the cooled donkey sirloin; And a packaging step of packaging the rapidly cooked donut sirloin in a microwave oven.
According to the present invention, it is possible to supply a uniform size product having a constant thickness and area by using a donut-shaped beef rib which is low in fat content and unfilled and is easy to ingest, It is easy to cook with a microwave oven in a short time without need for cooking and can be consumed immediately. Therefore, it is easy to use, Is prevented.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a microwave oven for microwave cooking,

More particularly, the present invention relates to a method for manufacturing a hot cut pork cutlet for microwave cooking, which has uniform shape and size, is crunchy, has good texture, and is excellent in taste and palatability.

In general, Pork Cutlet cuts the sirloin of pork to a thickness of 15 to 20 mm, softens it by kneading it with a knife, etc., and then grinds the meat with the flour, spice, egg and bread crumbs, It is a type of meat product that is fried in oil and consumed with ketchup or sauce depending on consumer's taste.

In addition, the pork cutlet is mainly used for the cell portion, the fuji portion, the sirloin portion and the breeding portion of the slaughtered pork, and the battery portion, the fuji portion and the shrimp of the pork are cheap, And the fat is dissolved by the high-temperature oil when the hot-water treatment is performed, so that the flour or bread crumbs which are the outer skin are easily separated.

Therefore, it is good to use the fillet portion of pork having soft fat quality with less fat and abundant protein, but less muscle fiber.

As a conventional technique, Korean Patent Registration No. 10-1348477 discloses a method in which a defrosting process, a shaping process, a cutting process, a lamination process, a dough dipping process, a raw crumbling process, a rapid freezing process, A manufacturing method of pork cutlet is disclosed.

However, in the above-mentioned prior art, when the sliced raw meat of the pork is thick and the thickness of the hips is thin, the pork is different in size and weight, so that the pork cutlet having uneven size can be made. When the cutlet is made of a material, the cutlet has a disadvantage in that the thickness and area of the cutlet are uneven, resulting in poor merchantability and difficulty in supplying the cutlet.

In addition, the above-mentioned prior arts are inconvenient because they need to be separately cooked at home or at a restaurant, and the post-treatment such as smell or waste oil is troublesome, requires a long cooking time, and causes environmental pollution.

In addition, the moisture contained in the pork cutlet inside the pork cutlet pours to the surface of the pork cutlet at the time of thawing, resulting in less crunchy crispness, a feeling of dampness in texture, and poor taste.

DISCLOSURE OF THE INVENTION The present invention has been made in order to solve all of the problems described above, and it is an object of the present invention to provide a method for producing a beverage having a low fat content, It is possible to supply a uniform size product having an area and to easily and easily extend the area of the donkey beef and to feel a crunchy texture because the inherent moisture is not absorbed by the surface when heating by a microwave oven, Of course, there is a need to provide a method of manufacturing a hot cut pork cutlet for microwave cooking which is simple and easy to use and which prevents the generation of waste oil because it can be easily cooked in a short time using a microwave oven without the necessity of hot water cooking, .

In order to solve the above-described problems, the present invention provides a method of preparing a beef meat, A slice step of slicing the donut fillet into a piece having a predetermined size; A squeeze-expanding step of inserting the sliced donut squeeze into a mold and pressing the squeezed squeeze to make it have a certain size; A battering step of applying a batter liquid to the outer surface of the squeezed donut heart; A breading step of applying bread crumbs to a doner loin coated with a batter liquid; A hot water treatment step in which the bread crumb coated with the bread crumb is put in oil and fried to make hot water; A cooling step of taking out the molten lamb ripened and cooling it; A quenching step of rapidly freezing the cooled donkey sirloin; And a packaging step of packaging the rapidly cooled donut sirloin.

At this time, the material preparing step is characterized by selecting a donut sirloin in a region surrounded by a spine and a rib, and removing foreign matter.

In addition, the method further includes a pressing step of putting the prepared frozen donut fillet into a mold and pressing the frozen donut fillet into a predetermined thickness after performing the material preparing step.

In addition, the pressing and expanding step is characterized in that vinyl is attached to the press plate of the molding die to press the donut beef.

The breaking step is also characterized in that the bread crumb coated with the batter liquid is coated with bread crumbs made in a ratio of 65 to 75% by weight of wheat flour and 25 to 35% by weight of fermented rice flour.

In addition, the above-described water-heating treatment step is characterized in that the bread crumb coated with the bread crumb is put into vegetable oil and fried for 3 to 10 minutes at a temperature of 165 to 185 ° C.

In addition, the cooling step is characterized in that the molten bean sprouts are cooled by outside air blowing by a blowing fan, and the quenching step is rapidly frozen to a temperature of minus 35 to 45 ° C.

According to the present invention, it is possible to provide a uniform size product having a constant thickness and area by using a doner beef having a low content of fat and having a low fat content as a material, which is easy to ingest and is useful for health, In addition, it is possible to easily and easily extend the surface area of the donkey beef, and it is possible to feel a crunchy texture because the moisture contained in the beverage is not absorbed by the defrosting heating by the microwave oven, It can be easily cooked in a short time and can be taken immediately. Therefore, it is simple, has excellent taste and has an effect of preventing the generation of waste oil.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flowchart of a method for manufacturing a hot cut potato cut loaf for microwave cooking according to the present invention. Fig.

Hereinafter, the configuration of the present invention will be described in detail with reference to the drawings with reference to the drawings.

As shown in the flow chart of FIG. 1, the method for manufacturing a hot cut potato cutter for microwave cooking according to the present invention comprises a material preparing step (S10), a pressing step (S20), a slicing step (S30) The cooling step S80, the quenching step S90, and the packaging step S100 are performed in the same manner as described above.

First, the material preparing step S10 is a step of preparing a material for doner meat. In the pork meat produced by the slaughter process, particularly the fat is rich, the protein is abundant and the muscle is small, And remove foreign matter such as hair.

Don loin is produced quantitatively among pork, has a low content of fat, and has a large amount of protein because it has a large amount of lean meat. Therefore, it is suitable for children who have weak chewing power.

After the step of preparing the material (S10), the frozen donkey sirloin is taken out and placed in a mold, followed by squeezing to form a uniform thickness (S20).

The squeezing step (S20) is to insert a half-size frozen frozen doner beef fillet having a frozen-stored frozen shape into the inside of a mold and press it from the upper side and the side side so as to form a regular donut fillet having a certain shape and thickness .

For example, the forming die may be connected to a pneumatic or hydraulic cylinder in which the press plate is advanced and retracted, and the press plate may be automatically pressed to press the lump of beef fillet.

After the compression step S20 is performed, a slice step S30 is performed to slice the squeezed lump of sirloin into a slice having a predetermined size.

The slicing step (S30) slices the squeezed lump of beef fillet at regular intervals into a beef fillet having a certain thickness and weight.

Generally, the sirloin region of the pork is thick around the head and the periphery of the hips is thin, so that when sliced, the size and the weight are different from each other, so that the pork cutlet having uneven size and weight is made. When it is manufactured, the thickness and weight become uneven pork cutlets, and the merchantability is greatly reduced, and it is difficult to supply to the group meal which must provide the food ingredients of a certain size to all the food poisoners.

Therefore, the squeezed lump of fat is squeezed through the squeezing step S20 so as to have a predetermined thickness and weight.

After the slicing step S30 is performed, a squeezed expansion step (S40) is performed in which the sliced donut fillet is inserted into a mold, compressed and expanded to have a predetermined size.

Conventionally, a large and large-sized pork cutlet was made by slicing a pork loin in an oblique slanting direction to obtain an oval-shaped pork cutlet. However, since it is not mechanized, the worker must slice one by one with his hand, There was a problem that it was necessary.

In addition, in the past, in order to soften the meat quality and increase the surface area, the meat was kneaded or softened by using an edge of the knife edge or the knife handle, but the meat was touched, There is a problem in that it is not good for health due to the addition of a softening agent and loses its original shape and taste.

Accordingly, the present invention is characterized in that sliced pieces of donkey roast are put into the inside of a mold, pressed with a constant force from the top by using a press plate to have a certain shape and size, So that it can be easily and easily expanded.

At this time, the molding die may be connected to a pneumatic or hydraulic cylinder in which the compression plate is moved forward and backward, so that the compression plate can be automatically pressed to press the loose fillet.

In addition, the squeeze-expanding step (S40) may be performed by pressing the squeeze of the squeezed money on the squeezing plate while the vinyl is attached to the squeezing plate of the molding die, You can get a piece of money sirloin.

Further, since the donut squeeze is maintained in a state in which the donut squeeze is uniformly pressed through the two squeezing processes of the squeezing step (S20) and the squeeze-expanding step (S40), moisture contained in the donut cuttlefish It is not damp, it can feel crunchy texture, and it has an effect of increasing preference.

After performing the compression expansion step (S40), a battering step (S50) of applying a batter liquid to the outer surface of the squeezed donut is performed.

The battering step (S50) is applied so that the bread crumb corresponding to the batter is adhered to the surface of the donut.

After performing the battering step (S50), a breeding step (S60) is performed in which bread crumbs are applied to the donkey filler coated with the batter liquid.

These bread crumbs are used as frying clothes wrapped around the outside of the pork cutlet by crushing bread crumbs. When the pork cutlet is fried in oil, the moisture contained in the bread crumbs is evaporated due to the high temperature, and the oil is introduced into the remaining places and dried. So that the crunchy texture of the product is maintained.

In this case, bread crumbs having a size of 7 to 9 mm have been used in the prior art. However, since the inside of the oral cavity is soft and weak children can cause pain due to irritation, and because of the large size of bread crumbs, In the present invention, bread crumbs having a size of 3 to 5 mm are preferably used.

In addition, the bleeding step (S60) is preferably performed by applying a bread crumb having a size of 3 to 5 mm made in the ratio of 65 to 75% by weight of wheat flour and 25 to 35% by weight of fermented rice flour Bar, which does not use only bread crumbs based on wheat flour, but also uses a flour-treated rice flour together to feel a crispy crispy texture. Since the fermented rice flour is already treated with a fat component and attached to the surface of the pork cutlet This is because it does not absorb any additional moisture and therefore does not cause dullness or dullness.

If the rice flour is less than 25% by weight, the fried pork cutlet may become damp and saggy, and if the rice flour is more than 35% by weight, Therefore, it is a key technology to make bread crumbs made from 25 to 35% by weight of rice flour to be coated with a donburi.

After the breeding step (S60) is performed, a step S70 is performed in which the bread crumb coated with the bread crumb is put into vegetable oil such as soybean oil and fried to cook and boil the donburi and bread crumbs.

Traditionally, it is necessary to put oil into a frying pan or a large pot at a home or a restaurant, and then pour the finished pork cutlet, which has been coated with breading powder, into a frying pan and then go through a process of frying. Therefore, the texture and taste of the fried pork cutlet And it is inconvenient because hot water cooking is required separately, and not only troublesome post-treatment such as odor and waste oil, but also cooking time is prolonged and environmental pollution occurs.

However, the present invention does not require a separate cooking process in a home or a restaurant, and can be easily cooked in a short time using a microwave oven. Therefore, the present invention is simple, excellent in preference, .

At this time, in the heating process step (S70), the bread crumb coated with the bread crumbs is put into vegetable oil and fried for 3 to 10 minutes at a temperature of 165 to 185 ° C to treat the bread crumb And can produce crunchy but juicy pork cutlet.

A cooling step (S80) for taking out and cooling the molten beet roasted after the above-mentioned hot-water treatment step (S70), a quenching step (S90) for rapidly freezing the cooled beet roast and a packing step (S100).

At this time, in the cooling step (S80), the molten bean sprouts are cooled by outside air blowing by a blowing fan, and the quenching step (S90) is rapid freezing at a temperature of 35 to 45 DEG C so as to enable long- .

As a result, according to the present invention, there is provided a method for manufacturing a hot cut pork cutlet for cooking microwave oven according to the present invention, in which the content of fat is small and unequal donut is used as a material to facilitate ingestion and health, It is possible to supply products of uniform size with thickness and area, to easily and easily extend the area of doner beef, and to feel crunchy texture due to the fact that the inherent moisture is not caught on the surface when thawing by microwave oven, etc. And it is easy to cook easily in a short time using a microwave oven without the necessity of cooking, so that it is simple and easy to use, and it is eco-friendly because it prevents generation of waste oil.

The present invention is not limited to the above-described embodiments. Anything having substantially the same constitution as the technical idea described in the claims of the present invention and achieving the same operational effect is included in the technical scope of the present invention.

Claims (7)

Preparing a material for preparing a frozen donut fillet;
A compression step of placing the prepared frozen donkey fillet into a mold and pressing it to a predetermined thickness;
A slice step of slicing the squeezed money fillet into pieces having a predetermined size;
A squeeze-expanding step of inserting the sliced donut squeeze into a mold and pressing the squeezed squeeze to make it have a certain size;
A battering step of applying a batter liquid to the outer surface of the squeezed donut heart;
A breading step of applying bread crumbs to a doner loin coated with a batter liquid;
A hot water treatment step in which the bread crumb coated with the bread crumb is put in oil and fried to make hot water;
A cooling step of taking out the molten lamb ripened and cooling it;
A quenching step of rapidly freezing the cooled donkey sirloin; And
And a packing step of packing the rapidly cooked donut sirloin in a microwave oven.
The method according to claim 1,
Wherein the preparing of the material comprises selecting a donut sirloin in a region surrounded by the backbone and the ribs and removing the foreign substance, followed by two pressing processes.
delete The method according to claim 1,
Wherein the squeezing and expanding step is performed by pressing the squeeze on the squeezing plate by attaching vinyl to the squeezing plate of the molding die.
The method according to claim 1,
Wherein the breaking step comprises applying the bread crumb prepared in a ratio of 65 to 75% by weight of wheat flour and 25 to 35% by weight of a flour-treated rice flour to the donut filler coated with the batter liquid, A method for producing a hot cut pork cutlet.
The method according to claim 1,
Wherein the molten metal is put into a vegetable oil and fried for 3 to 10 minutes at a temperature of 165 to 185 DEG C to perform a hot water treatment, ≪ / RTI >
The method according to claim 1,
Wherein the cooling step is a step of cooling the molten bean sprouts treated by outside air blowing by a blowing fan and rapidly cooling the sprouted beans to a temperature of minus 35 to 45 DEG C for a microwave oven A method for manufacturing a pork cutlet.

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