KR101611963B1 - Method for manufacturing pork cutlet containing sauce composition for pork cutlet - Google Patents

Abstract

The present invention relates to a method for manufacturing a pork cutlet using a fermented sauce for a pork cutlet, and more specifically, to a method including the steps of: applying force to a pork meat for a pork cutlet to tender; marinating the tendered meat with a fermented sauce for 120 minutes or more to ferment; removing a residue of the fermented sauce from the fermented meat; seasoning the sauce-removed meat with a black pepper, a garlic powder and a seasoning to cover with a frying powder; and covering the powder-covered meat with an egg and bread crumbs to make a patty. The method according to the present invention provides that a whole flavor of the pork cutlet is improved by the fermented sauce using a fruit, capsaicin etc., and various nutrition are contained in the pork cutlet by using a fruit, thereby helping customer maintain a health, and a degree of a preference to the pork cutlet is improved by using the spicy capsaicin as a sauce for fermenting the pork meat or a sauce for the pork cutlet thus stimulate a consumption of a unpopular part of the pork meat such as a sirloin, a tenderloin, a foreleg part, and a hind leg part.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for manufacturing a pork cutlet using a ripening sauce of pork cutlet pork,

More particularly, the present invention relates to a method for aging pork cutlet using aged sauce using capsaicin and fruit, and a method for producing cutlet pork cutlet.

The origin of the pork cutlet originated in the pork cutlet, a Western dish that I enjoyed in Germany, Austria and the Czech Republic. This fork cutlet was a dish made with a small amount of oil, but it was thickened as it was introduced into Japan, and then fried with bread crumbs to become a Japanese dish accompanied by Japanese soy sauce and syrup sauce.

The initial name of pork cutlet, which was settled in Japanese cuisine, was called pork cutlet, and its method was characterized by fried meat 2 ~ 3cm thick.

In Korea, pork cutlet was introduced to the general public after it began to appear in restaurants in the mid-1970s. From the early 1990s, with the advent of frozen foods and family restaurants, it became a favorite food for everyone.

In addition, pork was cheaper than beef, so it could be spread quickly to ordinary people. Such pork cutlet is an inexpensive, good source of protein that can promote the consumption of pork.

However, in general consumers in Korea, only the preference of pork belly is higher than that of special pork meat. Consumption of beef, beef, And the like.

Accordingly, a pork cutlet having various flavors has been proposed as a method for promoting consumption of cells and fuji portions, which are unfavorable regions of pork.

First, in the method of manufacturing cutlet pork cutlets using the cheese of Patent Registration No. 2001-0002258, cut into a certain thickness and size in the pork loin in pork, and then seasoned in the above-ground pork, The pork cuts containing soft cheese were put on the finished pork, and then the soft pork cheese was sealed by covering the thin dumpling formed by kneading the pork with the soft pork cheese with flour. 10-0398938 is a vegetable food containing proteolytic components, which is added to pork as an additive for pork cutlet selected from kimchi, pineapple, pomuk, or a mixture thereof, which is then fried with flour, eggs and bread crumbs, We suggest a pork cutlet containing food.

However, these prior arts have a problem that the smell of pork cutlet pork is not sufficiently removed and the flavor of pork cutlet is not good, and the taste is uniform, and fried pork cutlet with oil has a disadvantage of strong taste, I did not have much preference for adults.

10-2001-0002258 A 10-0398938 B1

Accordingly, an object of the present invention is to solve the problems of the conventional pork cutlet described above by aging the pork for pork cutlet with a sauce made of fruits, capsaicin, etc., thereby helping soften pork and removing odor, And to improve texture and flavor.

In addition, capsaicin imparts a pungent taste to whole pork cutlet, so that even if splashed in oil, there is no taste, and the purpose is to make nutrition of pork cutlet more excellent by the use of fruit.

In addition, the sauce for pork cutlets is also intended to have high preference for adults who prefer hot spices by heating and using the maturing sauce.

In order to accomplish the above object, the present invention provides a fermented sauce of pork cutlet, which comprises a fruit, a garlic juice, a capsaicin, a syrup and a seasoning, wherein the fruit is in the form of juice, ground water, jam or dice, And at least one selected from the group consisting of apple, pear, pineapple, kiwi, grapefruit, persimmon, blueberry, cleanberry, strawberry, peach.

The aged sauce further comprises water and comprises 5 to 15% by volume of fruit, 25 to 35% by volume of water, 15 to 25% by volume of garlic juice, 15 to 25% by volume of capsaicin, 15 to 25% by volume of flavor and 0.01 to 1% By volume.

According to the present invention, there is also provided a method for manufacturing a cutlet of fried pork cutlets, comprising the steps of: physically applying pork cutlet for pork cutlet; and aging the fried pork cutlet with the above-mentioned aged sauce for 120 minutes or longer, A step of removing residual aging sauce from pork cutlet pork; a step of spraying pepper, garlic powder and seasoning to pork for pork cutlet from which aged sauce has been removed, and frying powder; and frying pork for pork cutlet And baking the bread crumb to prepare a pork cutlet patty.

A step of frying the prepared pork cutlet patty, a step of heating an aging sauce of the pork cutlet pork meat, and a step of sprinkling the heated pork cutlet with the heated pork cutlet sauce.

The bread crumb is a mixture of natural pigments in bread crumbs, and the natural pigments are one selected from pomegranate juice, spinach powder, green tea powder and curry powder.

According to the present invention, various nutritional ingredients are contained in pork cutlet by using fruit while improving the flavor of whole pork cutlet through aged sauce made of fruit, capsaicin and the like, and health of consumers can be maintained.

In addition, by using spicy capsaicin as a source of aging pork meat for pork cutlet or sauce for pork cutlet, it has an advantage of increasing the preference for pork cutlet and promoting the consumption of beef fillet, relief, battery, and fur portion.

Fig. 1 is a diagram showing a manufacturing process of cutlet pork cutlets according to the present invention.

Hereinafter, the present invention will be described in detail.

The conventional pork cutlet has a disadvantage in that the taste thereof is uniform, and the taste tastes strong because it is fried in oil. In addition, in order to remove the odor of pork meat, a seasoning such as pepper was added to the meat pork patty even when it was prepared.

Accordingly, the present invention provides a fruit, garlic juice, capsaicin, flavoring, and seasoning, wherein the fruit is in the form of a juice, crushed, jam or dice, comprising at least one of apple, pear, pineapple, kiwi, grapefruit, persimmon, Wherein the fermented sauce is a fermented sauce of pork cutlet which is one of berry, cinerberry, strawberry, and peach.

Adding a physical force to the pork cutlet for pork cutlet; and aging the pork cutlet for the pork cutlet for more than 120 minutes, removing the remaining aged sauce from the aged pork cutlet A step of sprinkling pepper, garlic powder and seasoning on the pork for pork cutlet from which the maturing sauce has been removed, and then applying a frying powder; and applying eggs and bread crumbs to the pork for pork cutlet covered with the frying powder do.

First, the ripening source for pork cutlet pork of the present invention will be described.

The fermented sauce for pork cutlet pork of the present invention includes fruit, garlic juice, capsaicin, garlic and seasoning.

At this time, the fruit may be at least one selected from the group consisting of apple, pear, pineapple, kiwi, grapefruit, persimmon, blueberry, clean berries, strawberries and peaches. , Because of the fragrant flavor of the fruit, it eliminates the odor of pork, improves the overall flavor, and replenishes various nutrients that are lacking in pork cutlet.

These fruits may be processed in the form of juice, ground water, dice, as well as various forms such as jam, processed canned food and the like. It is also possible to use a fruit stock solution sold on the market, for example, an apple stock solution of chilled food, etc., and the processing form and kind thereof are not limited. In addition to the above-mentioned fruits, various kinds of fruits may also be used.

The garlic juice is used to remove the odor of pork and to allow the effective ingredient of garlic to be ingested through the pork cutlet. Garlic juice as well as chopped garlic may be used. However, It is more effective in removing odor.

The capsaicin is a hot component of pepper. It is effective in prevention of hypertension and prevention of obesity, and also has anti-cancer effect. In the present invention, the use of capsaicin as a whole enhances the overall taste of the pork cutlet, thereby eliminating the odor of pork and promoting the health of the consumer, and can be easily obtained from the market A powder form or a liquid form can be used.

In addition, the liqueur is generally used when cooking pork, and it is possible to use a lingon (trade name) easily available in the market, and the seasoning can also be easily obtained from the market, It removes the smell of pork and adds a rich flavor.

In addition, water may be added to the aged sauce, but it is not limited thereto.

The mixing ratio of the aged sauce is about 5 to 15% by volume of fruit, 25 to 35% by volume of water, 15 to 25% by volume of garlic juice, 15 to 25% by volume of capsaicin, 15 to 25% by volume of flavor and 0.01 to 1% However, if the content of each component is too small, the function can not be sufficiently performed. If the amount of the fruit is excessive, the manufacturing cost is high, and the sweet flavor of the fruit is strong and the spicy taste of capsaicin is relatively reduced. If it is excessive, the spicy taste is so strong that it can cause displeasure to children and old people, and when the taste and seasoning are excessive, the clean taste disappears and the strong taste becomes stronger.

That is, when the aged pork for pork cutlet is aged using the aging sauce of the present invention, it is possible to remove the odor of the pork, soften the pork to improve the texture, and feel the flavor and spicy taste due to the flavor of the fruit and capsaicin , And the flavor of the frying oil is less tasted. In addition, active ingredients such as fruit, capsaicin and garlic juice are absorbed well in pork to help maintain the health of the consumer.

Hereinafter, a method for manufacturing cutlet pork cuts using the above-mentioned aged sauce will be described in detail with reference to FIG.

Stepping up the pork cutlet with the physical force.

First, prepare pork cutlet for pork cutlet. As for the pork cutlet pork, it is possible to use not only the sirloin of the pork but also the cell and the fuji, so that various parts can be used to promote the consumption of the non-pork portion.

Cut the prepared pork into a certain size and thickness, then tap it with a plucker, a hammer, etc. to soften the meat. In addition, it is possible to add a residual ingredient to the pork if necessary. At this time, the cut size and thickness of the pork are not limited to the time for applying the physical force, that is, the time for tapping with the pork cutter or the hammer hammer, and usually about 15 seconds to 3 minutes It is suitable.

Then, when the meat is finished, folded pork is doubled. This is because the thickness of the pork is thinned due to the grinding process, so it can be folded in two folds, but it can be omitted depending on the thickness of the pork.

If necessary, the pork pork can be put in a refrigerator and aged for about 30 to 60 minutes before use.

The above-prepared pork meat pork is aged in the above-mentioned aged sauce for 120 minutes or more.

Next, the pork pork cutlet is aged for 120 minutes or longer in the above-described aged sauce. At this time, the amount of the aged sauce to be used is not limited, but it is enough to sufficiently immerse the pork in the aged sauce, and the volume ratio of the pork meat and the aged sauce can be about 1: 1 ~ 2. If the aging time is shorter than 120 minutes, it is impossible to expect the effect of aging, such as crushing, odor removal and flavor improvement.

Of course, if the aging time is longer than 200 minutes, the aging action becomes longer and the texture becomes rather poor. Therefore, it is preferable that the aging time should not exceed 200 minutes. However, depending on the area of the pork cutlet, The maximum ripening time may vary and is not particularly limited.

In addition, the temperature at the time of aging, that is, at rest is not limited, but it is sufficient if the temperature is in the range of 3 ° C to 30 ° C.

According to the present invention, the use of the aged sauce makes it possible to produce cut pork cutlets having excellent texture of pork, no odor, sweet and spicy taste, good flavor and rich nutritional ingredients.

Removing the remaining aged sauce from the aged pork cutlet pork.

Next, the aged pork is removed from the aged sauce, and the aged sauce is removed by placing the aged sauce over the agar. This process is to prevent excessive frying powder from being applied at the stage of applying the frying powder which is a post-process owing to excessive aging source, and it is easy to handle the frying powder, and the method of removing the remaining aging source is not limited , It is preferable not to perform an operation such as applying a separate pressure.

 The step of sprinkling pepper, garlic powder and seasoning on the pork cutlet with the aged sauce removed, followed by frying powder.

Then, pepper, garlic powder and seasoning are sprayed on the pork cutlet which has been removed from the aged sauce. This is to remove the smell of pork once again, and to make the flavor of pork and garlic powder better. In addition, as the above-mentioned seasoning, it is possible to use a starch or the like.

The amount of the pepper, the garlic powder, and the seasoning is not limited, but is preferably within a range of 0.1 to 2 parts by weight based on 100 parts by weight of the pork cutlet with the aged sauce removed, and the frying powder may be used in an amount of about 25 to 35 parts by weight Can be used.

In addition, flour may be used instead of the frying powder, but it is not limited thereto, and a little salt may be added when flour is used.

The step of preparing the pork cutlet by kneading the fried pork cutlet with the egg and the bread crumb.

Next, eggs and bread crumbs are sequentially coated on the pork cutlet covered with the above-mentioned frying powder to prepare a pork cutlet patty. This is the same as the manufacturing process of a common pork cuttle patty, and thus a detailed description thereof will be omitted. The amount of each used amount is generally, but not limited to, 45 to 55 parts by weight of eggs and 10 to 30 parts by weight of crumbs based on 100 parts by weight of pork for fried pork fried with fried powder, and the type of bread crumbs is not limited.

Frying the prepared cuttlefish patty into oil at 180 to 200 ° C.

When the patty is produced as described above, it is fried in the oil of 180-200 ° C. When the patty sinks on the oil, it is rescued if it floats on the oil. And pork cutlet is a pork cutlet, so it is fried twice in order to fully cook it.

Heating the aging source.

Then, the above-described aged sauce is heated and used as a sauce for pork cutlet. At this time, the heating temperature may be about 70 to 100 ° C, and the heating time may vary depending on the amount thereof, but it can be heated for 1 to 10 minutes. The reason why the above-described aged sauce is used as a sauce for tonkatsu is that the sauce has better flavor than commercially available tonkatsu sauce, and sauces containing no sugar are used to help maintain the health of the consumers.

Sprinkling the heated aged sauce on the fried pork cutlet patties.

Then, the fried pork cutlet is sprinkled with the heated aged sauce. The amount of the above-mentioned aged sauce is not limited, and it can be sprinkled and consumed according to the taste of the consumer. It is excellent in flavor through the use of fruit and capsaicin, and is excellent in spicy and sweet taste as well as in flavor. There is an advantage that the degree of preference can be increased. In addition, the nutritional and pork nutrients of fruits and capsaicin can be taken together, which is also excellent nutrition.

In addition, it is obvious that it is also possible to consume the sauce for donkatsu which is sold on the market, which is not the above-mentioned aged sauces heated in the present invention, and it is natural that it is not limited to the practice and that it is possible to eat with fried sauce Do.

Meanwhile, in the present invention, when bread crumbs are used, natural pigments can be mixed in bread crumbs. As the natural pigments, one selected from pomegranate juice, spinach powder, green tea powder and curry powder can be used. That is, by mixing natural pigments with bread crumbs, the natural pigments as described above are used in order to impart color to patty pork cutlets and stimulate the appetite even more, so as not to be harmful to health. In addition, it is natural that natural materials having various colors can be used in addition to these natural materials. Mixing amounts thereof may vary depending on the material, but bread crumbs and natural pigments can be mixed in a ratio of about 1: 0.01 to 0.5 by weight .

The fried cutlet of the present invention produced as described above has a completely different flavor from that of the conventional fried cutlet, and its flavor and taste are excellent, so that the consumption of cutlet potatoes can be promoted.

Hereinafter, the present invention will be described with reference to the following embodiments.

(Example 1)

10% by volume of apple juice, 26.45% by volume of water, 20% by volume of garlic juice, 23.5% by volume of capsaicin powder, 20% by volume of sesame ginger and 0.05% by volume of seasoning Source.

Then, 100g of pork cutlet (pork loin) purchased from a butcher shop was knocked wide for one minute and folded and folded. Then, it was left in the refrigerator for 1 hour.

Next, 100 g of the prepared pork prepared above was poured into 100 g of the above-prepared aged sauce, aged at room temperature (20 ° C) for 60 minutes, pork was removed from the aged sauce, and the pork sauce was left for 3 minutes to remove the remaining aged sauce . Then, about 1 g of pepper, garlic powder and seasoning (Miwon) was poured into the pork from which the remaining aged sauce was removed, and then 30 g of the frying powder, 50 g of the egg, and 20 g of the bread crumb were successively buried and fried twice at 180-190 ° C I got it.

Then, 40 g of the remaining sauce was heated at about 70 to 100 ° C for 3 minutes, and the saffron sauce was sprinkled on the fried pork cutlet.

(Example 2)

The procedure of Example 1 was repeated,

A commercially available donjon sauce (O company) was used for fried pork cutlet.

(Comparative Example 1)

The procedure of Example 1 was repeated,

The pork cutlet was not put on the aged sauce.

(Comparative Example 2)

The procedure of Example 2 was repeated,

The pork cutlet was not put on the aged sauce.

Then, 20 persons who answered that they liked pork cutlet were selected, and samples 1 and 2 and comparative examples 1 and 2 were tasted, and the taste, texture, flavor, and overall taste of the respondents were scored by a five-point comparison method, Are shown in Table 1 below.

The sensory evaluation results of Example 1 and Comparative Examples 1 and 2 division flavor Texture incense Overall likelihood Example 1 4.3 4.2 4.3 4.3 Example 2 4.2 4.2 4.2 4.2 Comparative Example 1 3.5 3.0 3.3 3.3 Comparative Example 2 3.0 3.0 3.1 3.1 1: Not very good. 2: Not good 3: Normal
4: Good 5: Very good

As can be seen from the above Table 1, it was confirmed that Examples 1 and 2 are significantly higher than those of Comparative Examples 1 and 2 in terms of taste, texture, flavor, and overall acceptability. In Examples 1 and 2, Although there was no difference, Example 1 using a saline source showed a slightly higher preference.

According to the results of the evaluation, it was confirmed that the pork cuts using the aging sauce of the present invention softened the pork to improve the texture, as well as the fruit and capsaicin combined to remove the odor of pork and improve the flavor there was.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.

Claims (5)

delete delete delete Cutting the pork cutlet into desired size and thickness, and applying physical force within 15 seconds to 3 minutes to grind the pork cutlet;
Aging the aged pork cutlet pork for aging within the range of 3 to 30 캜 for 120 to 200 minutes;
Removing the remaining aged sauce from the aged pork cutlet pork;
0.1 to 2 parts by weight of pepper, 0.1 to 2 parts by weight of garlic powder and 0.1 to 2 parts by weight of seasoning are sprayed on 100 parts by weight of pork cutlet having pork cutout from which the aged sauce is removed, followed by frying powder;
Preparing a pork cutlet by kneading the fried pork fried pork with eggs and bread crumbs;
Frying the prepared pork cutlet into oil at 180 to 200 ° C;
Heating the aging source at 70 to 100 DEG C for 1 to 10 minutes;
Spraying the heated aged sauce to the fried pork cutlet patties;
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Wherein the pork meat is poured into the pork pork or the pork pork is put into a refrigerator for 30 to 60 minutes,
Aging the pork for pork cutlet with aged sauce for 120 to 200 minutes and aging; and aging the sauce to be used in the step of heating the aged sauce,
5 to 15 volume% of fruit, 25 to 35 volume% of water, 15 to 25 volume% of garlic juice, 15 to 25 volume% of capsaicin, 15 to 25 volume% of flavor and 0.01 to 1 volume% of seasoning,
The fruit is at least one selected from the group consisting of apple, pear, pineapple, kiwi, grapefruit, persimmon, blueberry, creeberry and strawberry in the form of juice, ground water, jam or dice,
The bread crumb is a mixture of natural pigments in bread crumbs,
Wherein the natural pigment is one selected from the group consisting of pomegranate juice, spinach powder, green tea powder and curry powder. delete

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