KR101804140B1 - Durian sesame-leaves Cheese Roll-type Pork cutlet and a manufacturing method thereof - Google Patents

Abstract

The present invention relates to a durian sesame-leaf cheese pork cutlet and a manufacturing method thereof and, more specifically, relates to a durian sesame-leaf cheese pork cutlet and a manufacturing method thereof, capable of using sesame leaves and cheese as stuffing for a pork cutlet by making durian paste. The method includes: a durian paste making step (S1), a pork preparation step (S2), a starch application step (S3), a pork cutlet stuffing stacking step (S4), a bread powder layer forming step (S5), a cooking step (S6), and an oil removing step (S7) and the method further includes a roll forming step (S4). According to the present invention, the durian sesame-leaf cheese pork cutlet is made in the form of a paste and capable of keeping the unique taste of durian while removing the bad smell thereof by using sesame leaves and cheese as stuffing, thereby preventing an uncomfortable feeling of people, who are sensitive to odors, reducing the fish-like smell of pork, and supplying various nutrients.

Description

Durian sesame leaf cheese cutlet and its manufacturing method {Durian sesame-leaves Cheese Roll-type pork cutlet and a manufacturing method thereof}

The present invention relates to Durian safflower cheese pork cutlet and a method for producing the same. More specifically, the present invention relates to Durian prepared in the form of a paste, Durian sesame leaf cheese cutlet, which uses sesame leaf and cheese as pork cutlet ingredients, and its preparation.

Pork cutlet, which is derived from the Western dish Fork Cuttlet, is a food prepared by cutting the roast or sirloin region of a pig to the size and thickness of a standard, and then applying a flour dough solution and then baking the bread, and it is widely used including east and west .

These tonkatsu are crunchy with bread crumbs doped in its shell, pork chops are chewed to improve aesthetics, and tomato ketchup is applied in order to eliminate the pungent taste of pork.

The main raw material of pork cutlet is pork, so it is high protein and it is high fat and high calorie food because it is cooked by frying or baking in cooking oil. Mainly pork cutlet is made by cutting meat with standard size and applying flour dough solution and crumbing bread crumbs to soften the pork by softening it. Recently, as the eating and drinking culture is becoming popular, demand for such pork cutlet is increasing day by day, and the manufacturing method and research are increasing.

However, such pork cutlet has a problem of inhibiting the texture due to the peculiar smell of pork. In addition, because of the high fat, high protein and high calorie characteristics of pork, there is a problem in that the nutritional balance at the time of ingestion is broken, thereby causing weight gain or obesity and deteriorating health.

In addition, although Durian has a unique taste that is sweet and has a different flavor from the first taste to the last, it is said to have a nasty incense (odor). It is also used as a flavor and seasoning because of its rich flavor. However, due to its smell, There is a difficult problem to apply.

Therefore, while inserting durian, cheese, and sesame leaf into the pork, the present inventor can maintain the unique taste of durian while removing the nasty fragrance of durian while reducing the distinctive flavor of pork The present invention relates to Durian sesame leaf cheese donut and its production method, which has the effect of further increasing the aesthetics as the dullian and cheese are mixed together.

Korean Registered Patent No. 10-1714867 (Registered on March 31, 2013) Korean Patent No. 10-1524499 (Registered on May 26, 2015).

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to provide a dough- The present invention also provides a method for producing Durian sesame leaf cheese donut, which not only alleviates the pork flavor but also reduces the distinctive flavor of the pork and can supply various nutrient sources and at the same time, improves the sensation of taste.

In order to solve the above-mentioned technical problems, the method of manufacturing Durian safflower cheese pork cutlet according to the present invention comprises: a step (S1) of producing a durian paste for crushing Durian pulp in a dough shape and then uniformly stirring the Durian paste to prepare a Durian paste used as a pork cutlet; A pork preparation step (S2) in which slices are cut out on the surface of the pork cut with the thickness and the width which can be used for cut pork cutlets, and the pork cuts with salt and pepper; A starch application step (S3) of applying starch to the pork under the salt and the pepper; (S4) of laminating a sesame leaf used as a pork loaf material on top of the pork coated with the starch, laminating the durian paste on the sesame leaf, and laminating cheese on the side of the durian paste; (S5) a bread crumb layer forming step (S5) in which flour is applied to the whole surface of the molded pork meat, the pork coated with the flour is coated with egg water, and then the bread crumb is sprayed on the pork coated with the egg water to form a bread crumb layer. A cooking step (S6) in which the pork formed with the bread crumb layer is fried in oil at a temperature of 160 to 200 DEG C for 10 to 15 minutes; And an oil removing step (S7) of removing the oil by supporting the fried pork on the sieve; And a control unit.

Further, the method may further include a roll forming step S4 'of folding inward portions of both sides of the stacked pork in the laminating step S4, and rolling the pork from the bottom to the inside to form pork.

The pork cutlet ingredients in the laminating step (S4) may further comprise at least one raw material selected from the group consisting of onion, mushroom, tomato, bell pepper, red pepper, potato and nuts, pineapple and corn.

According to another aspect of the present invention, there is provided Durian sesame leaf cheese donut made by the method of manufacturing Durian sesame leaf cheese donut.

The Durian sesame leaf cheese donut according to the present invention is prepared in the form of paste in the form of a paste of durian, and it is used as a raw material for tonkatsu with sesame leaves and cheese, and while retaining the unique taste of durian, it does not show any nasty scent of durian anymore. Sensitive people not only do not cause discomfort caused by durian but also reduce the characteristic flavor of pork and can supply various nutrition sources and at the same time, they have the effect of further enhancing the sense of beauty.

1 is a process diagram of a method for manufacturing Durian sesame leaf cheese donut according to the present invention.
Fig. 2 is a photograph showing the ingredients used to manufacture Durian sesame leaf cheese cutlet.
Fig. 3 is a photograph showing the shape of a pork molded into a roll shape.
Fig. 4 is a photograph showing the appearance of Durian sesame leaf cheese cutlet according to the present invention.

Hereinafter, the Durian sesame leaf cheese donut according to the present invention and its preparation method will be described in detail. BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

In order to achieve the above object, as shown in FIG. 1, in order to produce Durian sesame leaf cheese cutlet of the present invention, Durian pulp is crushed in a kneading form and then uniformly stirred to prepare Durian paste which is used as a cuttle- Step S1; A pork preparation step (S2) in which slices are cut out on the surface of the pork cut with the thickness and the width which can be used for cut pork cutlets, and the pork cuts with salt and pepper; A starch application step (S3) of applying starch to the pork under the salt and the pepper; (S4) of laminating a sesame leaf used as a pork loaf material on top of the pork coated with the starch, laminating the durian paste on the sesame leaf, and laminating cheese on the side of the durian paste; A roll forming step (S4 ') of folding inward a part of both sides of the stacked pork and rolling it from the bottom to the inside to form pork; (S5) a bread crumb layer forming step (S5) in which flour is applied to the whole surface of the molded pork meat, the pork coated with the flour is coated with egg water, and then the bread crumb is sprayed on the pork coated with the egg water to form a bread crumb layer. A cooking step (S6) in which the pork formed with the bread crumb layer is fried in oil at a temperature of 160 to 200 DEG C for 10 to 15 minutes; And an oil removing step (S7) of removing the oil by supporting the fried pork on the sieve; .

≪ Durian paste manufacturing step (S1) >

Peel the skin of the durian and crush the pulp in the form of dough, then homogeneously stir and use 100g in the form of durian paste to make pork cutlet. It is prepared by finely kneading in a dough sieve or by turning it into a mixer for paste production. The prepared durian paste may be used in a quantity of 90 to 110 g, preferably 100 g, per 1 serving (hereinafter referred to as the capacity of the material). The durian may be used by freezing or by performing heat treatment have. In addition, the durian paste includes a durian mousse.

≪ Pork Preparation Step (S2) and Aging Step (S2 ') >

Weigh 130g of donkey sirloin in 8mm thickness and 170mm length, cut slices on the surface and prepare 2g of salt and 1g of pepper to prepare pork.

Fresh pork containing fat is used for pork but it is also possible to use pork that has been thawed in a thawing chamber kept at 0 ° C to 18 ° C after being frozen at 18 ° C or below for freezing as well as unfrozen raw meat. Generally, pork uses a sirloin portion, but is not necessarily limited thereto. 120 to 140 grams of donkey sirloin may be 5 to 10 mm thick, preferably 6 to 8 mm thick. Within the thickness of the pork, the pork cutlet can be easily manufactured during production, can enjoy a rich juice during cooking, and can be blended in combination with the ingredients such as sesame leaf, durian and cheese to form a laminate, . Further, it can be kneaded and kneaded for softening action.

In addition, the sheared pork can be aged at minus 5 ° C to minus 1 ° C. The aging can be aged for 24 to 48 hours. When fermented at a low temperature in the above range, the juice is cheerful and neat, and the flavor can be further improved.

≪ Starch application step (S3) >

3 g of starch is applied evenly on one side of the pork which has become a reference in the pork preparation preparation step (S2). The starch may serve as an adhesive for attaching the durian paste and sesame leaf to the pork, and the starch may be sweet potato starch, potato starch, corn starch and the like, preferably sweet potato starch.

≪ Lumber material material layering step (S4) >

One or two sesame leaves are laminated on top of the pork coated with the starch, and 100 g of the durian paste is laminated so as to be located in the middle of the sesame leaf, and 30 g of cheese is laminated on the side of the durian paste. The cheese is laminated on the side of the durian paste to prevent the durian paste and the cheese from overlapping each other when formed into a roll form and to maintain the chewy texture of the cheese while feeling the unique taste of durian. The durian paste has a nasty flavor. However, when the sesame leaf and the cheese and the cutlet have a sesame leaf, the nasty flavor of the durian is reduced due to the sesame leaf, and the smell unique to the pork can be reduced. . The sesame leaf may also be used as sesame leaf powder, and the sesame leaf may be used to include fragrance (including powder) such as oregano, parsley, herb and the like. The cheese may be used in an amount of 20 to 40 g, preferably 25 to 35 g. The cheese is not limited to the kinds of cheese such as mozzarella cheese, sliced cheese, cheddar cheese, camembert cheese, and emmental cheese, but may be preferably mozzarella cheese.

The pork cutlet may further include at least one raw material selected from the group consisting of onion, mushroom, tomato, bell pepper, pepper, potato, nuts, pineapple and corn.

≪ Roll forming step S4 '

A part of both sides of the stacked pork is folded inward and rolled from the lower end to the inside so as to prevent the ingredient material from leaking out in a roll form, and then molded into pork.

The length of the pork can be appropriately adjusted according to the size of the pork cutlet to be produced, but it may preferably be 170 to 200 mm. It is formed into a roll shape, which not only preserves the juice in the dough oil well after cooking but also the fragrant flavor of the pork can be reduced by mixing the perilla leaves, durian paste and cheese fragrance, So that a uniform taste can be felt.

≪ Baking layer formation step (S5) >

2 g of flour is uniformly coated on the whole surface of the molded pork, the pork coated with the flour is coated with egg water, and then the bread crumb layer is formed by spraying the bread crumb coated with the egg pork. The egg water may be used to mean an exclusive mix. Preferably, the bread crumb is made of strong flour as a main material, and the grain not substantially containing residual powder having a diameter of 1 mm or less is about 10 mm in length. Use of such raw bread crumb increases the crunchy feeling of the produced pork cutlet, and also exhibits an effect of suppressing the deterioration of the pork cutlet quality over time.

<Cooking step S6 and oil removing step S7>

The pork in which the bread crumb layer is formed is fried in soybean oil at a temperature of 170 DEG C for 12 minutes, and the fried pork is subjected to sieve to remove oil for 1 minute.

The temperature may be a temperature of 160 ° C to 200 ° C, preferably 170 ° C, and the time may be 10 to 15 minutes, preferably 12 minutes.

The mixing ratio of each component in the composition according to the present invention is obtained by experimentally determining the optimum mixing ratio through repeated experiments instead of the relative content. The absolute content is indicated, and accordingly, the problems due to the upper limit or the lower limit of content are not considered And it is understood that the content ratio which is considered optimal for the purpose of the present invention is described.

&Lt; Example 1 >

Example 1 is the same as Example 1 except that the durian paste production step S1, the pork preparation preparation step S2, the starch application step S3, the pork cuttle material laminating step S4, the roll forming step S4 ' (S5), the cooking step (S6), and the oil removing step (S7). However, mozzarella cheese was used as the cheese, and sweet potato starch was used as the starch.

&Lt; Comparative Example 1 &

Comparative Example 1 was prepared in the same manner as in Example 1 except that a durian paste and cheese were sequentially laminated.

&Lt; Comparative Example 2 &

Comparative Example 2 was prepared in the same manner as in Example 1 except that sesame leaves were excluded.

&Lt; Comparative Example 3 &

Comparative Example 3 was produced in the same manner as in Example 1, except that it was not formed into a roll shape except for the roll forming step (S4 ').

<Experimental Example 1> Sensitivity and preference of Example 1 and Comparative Examples 1 to 3

For the present invention, blind test was conducted on the customers at a pork cutlet restaurant operated by the applicant, and tests were conducted on the preference (including aesthetic taste), incense, aesthetics and texture of the pork cutlet. Also, the evaluation was 5 points: very good, 4 points: good, 3 points: normal, 2 points: bad, 1 point: very bad.

In order to take into account the universally specific validity of the sensory evaluation, male and female sex ratios and age groups were considered equally.

division incense Aesthetics Texture preference Tester (person) Example 1 4.76 4.83 4.73 4.72 35 Comparative Example 1 4.77 4.66 3.24 3.43 34 Comparative Example 2 3.19 4.26 4.56 3.96 42 Comparative Example 3 3.86 2.45 3.41 2.86 36

As can be seen from Table 1, it was confirmed that the texture of the durian paste wrapped with sesame leaves and the chewiness of the cheese were more excellent due to the lamination characteristics of the sesame leaf, durian paste and cheese, which are the manufacturing methods of the present invention, Due to the fact that durian was cooked in the form of pork cutlet, the mutual flavors were harmonized to offset the nasty fragrance of durian and the distinctive smell of pork was reduced. In addition, it was confirmed that Durian paste and cheese were laminated on the side of the top of the sesame leaf as a component material, and not only the beauty but also the aesthetic effect at the time of cutting were excellent. It was confirmed that the production in roll form was excellent in improving the flavor and texture of Durian and pork. It was confirmed that the pork cuts produced according to Example 1 showed a higher score in the leading tuna including the overall taste, and the more the tuna was improved the more the taste was improved.

The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

S1: Durian paste manufacturing step
S2: Pork preparation stage
S2 ': aging step
S3: Starch application step
S4: Pork cutlet ingredients
S4 ': roll forming step
S5: bread crumb layer formation step
S6: Cooking step
S7: Oil removal step

Claims (4)

A step (S1) of producing a durian paste which crumbs the durian pulp in a kneading form and then uniformly stirs the same to produce a durian paste used as a pork cutlet;
A pork preparation step (S2) in which slices are cut out on the surface of the pork cut with the thickness and the width which can be used for cut pork cutlets, and the pork cuts with salt and pepper;
A starch application step (S3) of applying starch to the pork under the salt and the pepper;
(S4) of laminating a sesame leaf used as a pork loaf material on top of the pork coated with the starch, laminating the durian paste on the sesame leaf, and laminating cheese on the side of the durian paste;
(S5) a bread crumb layer forming step (S5) in which flour is applied to the whole surface of the molded pork meat, the pork coated with the flour is coated with egg water, and then the bread crumb is sprayed on the pork coated with the egg water to form a bread crumb layer.
A cooking step (S6) in which the pork formed with the bread crumb layer is fried in oil at a temperature of 160 to 200 DEG C for 10 to 15 minutes; And
An oil removing step (S7) of removing the oil by supporting the fried pork on the sieve;
Wherein the method comprises the steps of:
A roll forming step (S4 ') of forming the pork by rolling a portion of both sides of the stacked pork inward and folding inward from the bottom to the inside in the laminating step of claim 1; Wherein the method comprises the steps of:
The method according to claim 1, wherein the tufted potato material further comprises at least one raw material selected from the group consisting of onion, mushroom, tomato, bell pepper, pepper, potato, nuts, pineapple and corn. Way.
A Durian sesame cheese cheese cutlet which is produced by the method according to any one of claims 1 to 3.

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