KR102086143B1 - The manufacturing method of pork belly cutlet and it's pork belly cutlet - Google Patents

Abstract

The present invention relates to a method for manufacturing a pork belly cutlet, which comprises: a cutting step of cutting frozen pork belly in a thickness of 4-6 mm; an aging step of adding a fermented solution into the cut pork belly and aging the same at low temperatures; a sauce applying step of applying sauce on the aged pork belly; a battering step of dipping the surface of the pork belly applied with the sauce in batter; a bread crumb applying step of applying bread crumbs on the battered pork belly; and a freezing step of quickly freezing the pork belly applied with the bread crumbs. A pork belly cutlet manufactured thereby can remove greasy taste regardless of being made of a port area with a high fat content, and can provide soft fleshiness and crispy texture on the surface by using a pork belly area with soft texture besides sirloin and tenderloin of pork, generally used in a pork cutlet, and being manufactured in the optimum thickness.

Description

Pork belly pork cutlet manufacturing method and the pork belly cutlet produced by the same {The manufacturing method of pork belly cutlet and it's pork belly cutlet}

The present invention relates to a method of manufacturing pork belly pork cutlet, and more particularly, to pork pork cutlet manufacturing method using pork belly that provides a soft texture instead of tenderloin and tenderloin used in general pork cutlet. It is about.

In general, pork cutlet is a pork cutlet that is cut and pounded with a hammer to soften the meat, then seasoned, flour, eggs and breadcrumbs are fried and then fried in oil to eat. Although it was considered to be eaten out, it was mainly sold in Japanese food restaurants, but recently, as manufacturing and preservation techniques are developed, it is distributed in the form of processed meat, and can be easily purchased at general marts, butchers, and cooked easily at home.

These pork cutlets are mainly made of meat and salt and pepper, and then coated with flour, eggs and bread powder. Salt is simply salty and gives the meat a uniform and easy taste.

In order to solve the above-mentioned problem, recently, tonkatsu is prepared and sold in various forms and types, such as cheese tonkatsu to eat with cheese to put inside the cheese, pizza tonkatsu to put together the topping of the pizza. However, if you put the cheese and pizza toppings, rather than the meat of the pork cutlet, the taste of the cheese or pizza topping is stronger and you will not feel the unique taste of pork cutlet.

On the other hand, pork belly refers to the abdominal region of the pig's fifth rib or six ribs to the hind legs, the abdominal fat, gulls and dol samgyeopsal and subcutaneous fat thickness of 7mm or less.

Pork belly is named after being composed of three layers of muscle and muscle fat. These pork belly has a higher fat content than other parts of pork, but the savory taste of fat and the delicious taste of meat protein harmonize everyone's appetite.

Therefore, the pork loin and pork tenderloin used in pork cutlet are used instead of pork belly, but the meat is soft and the surface is crispy.

KR 10-1889685 B1 (2018. 08. 10.) KR 10-0874137 B1 (Dec. 09, 2008)

The present invention has been made to solve the problems of the prior art, the problem to be solved in the present invention, while using the pork belly portion that provides a soft texture instead of pork loin, tenderloin used in general pork cutlet, the meat is smooth and the surface The purpose is to provide pork cutlet with a crispy texture.

Pork belly pork cutlet manufacturing method according to the present invention for achieving the above object is a cutting step of cutting the pork belly in the frozen state to a thickness of 4 ~ 6mm, and a ripening step of adding the fermentation broth to the cut pork belly at low temperature; Sauce application step of applying the sauce to the aged pork belly, betting step of applying a fry clothes on the surface of the pork belly coated with the sauce, bread powder application step of applying bread flour to the beetling pork belly and pork bread coated pork belly It characterized in that it comprises a refrigeration step of freezing.

In addition, the aging step, with respect to 100 parts by weight of the cut pork belly, 5 to 7 parts by weight of the fermentation broth is added to low-temperature aging for 3 to 7 hours at a temperature of 0 ~ 3 ℃, the fermentation broth, chicory fermentation broth, buttercup fermentation broth , Characterized in that one or two or more of the fermentation broth mixed.

In addition, the step of applying the sauce, 5 to 7 parts by weight of the sauce is applied to 100 parts by weight of the aged pork belly, the source is 20 to 30 parts by weight of salt, 10 to 20 parts by weight of garlic, based on 100 parts by weight of camellia oil , 5 to 10 parts by weight of ginger, 5 to 10 parts by weight of pepper, and 5 to 10 parts by weight of lemon is prepared by mixing.

In addition, in the betting step, the batter is prepared by mixing 30 to 50 parts by weight of flour, 10 to 20 parts by weight of rice flour, 10 to 20 parts by weight of lotus root powder, and 5 to 10 parts by weight of eggs, based on 100 parts by weight of water. It is characterized by.

Pork belly pork cutlet according to the present invention is made in optimum thickness while using a pork belly portion that provides a soft texture in addition to pork fillet and tenderloin used in general pork cutlet, and there is no feeling at all even when the fat content is high, and the meat quality is soft and surface. Has a crispy texture.

1 is a step flow diagram schematically showing a method of manufacturing pork belly pork cutlet according to the present invention.

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

1 is a step flow diagram schematically showing a method of manufacturing pork belly pork cutlet according to the present invention.

1, the pork belly cutlet manufacturing method according to the present invention includes a cutting step (S10), a ripening step (S20), a sauce applying step (S30), a betting step (S40), a breading powder applying step (S50), and It comprises a freezing step (S60).

1. Cutting step (S10)

Cutting step (S10) is a step of cutting the pork belly in the frozen state to a thickness of 4 ~ 6mm.

First, pork belly refers to the abdominal region below the loin from the fifth rib or sixth rib of the pig to the hind legs.The pork belly has a higher fat content than other parts of pork, but the fat and protein are in harmony, so the pork Gives a soft texture without being too chewy.

In general, the pork belly is used as bacon for roasting, steaming and dyeing, but when using pork belly in the pork cutlet production as in the present invention, the pork pork or pork tenderloin is prepared using the pork loin or tenderloin. Unlike a tough texture, the meat is soft and the surface is crispy.

Here, cutting the frozen pork belly to a thickness of 4 to 6mm means that when the pork cutlet prepared through the manufacturing steps described later is fried or heated to eat, the meat is soft and the surface is not felt. To give a crispy texture.

If the pork belly is cut to a thickness of less than 4mm, the pork cutlet prepared through the manufacturing steps described below will be fried or heated, and the meat will become hard due to the thin thickness of the pork belly. In the case of cutting to an excessive thickness, the excessive fat layer contained in pork belly increases the feeling of feeling and takes longer to fry or heat, so that the outer surface may burn or become hard.

Preferably, the frozen pork belly is cut to a thickness of 5 mm.

This is not only felt when fried pork cutlet prepared through the manufacturing process described later through the repeated cooking experiments, but also eaten by heating, resulting in an optimum pork belly thickness that can give a smooth texture and crispy texture. to be.

2. Ripening step (S20)

Aging step (S20) is a step of low-temperature aging by adding a fermentation broth to the cut pork belly.

More specifically, 5 to 7 parts by weight of the fermentation broth is added to 100 parts by weight of the cut pork belly and it is matured at low temperature for 3 to 7 hours at a temperature of 0 to 3 ° C.

5 to 7 parts by weight of the fermentation broth is added to 100 parts by weight of the cut pork belly and then aged at low temperature for 3 to 7 hours at a temperature of 0 to 3 ° C. The fermentation broth is infiltrated into the cut pork belly and the effective component of the fermentation broth is absorbed. Not only to soften the texture of the meat, but also to remove the odor of meat by adding a unique flavor of fermentation broth.

If the fermentation broth is added to less than 5 parts by weight based on 100 parts by weight of the cut pork belly, the fermentation broth may not be evenly added to the cut pork belly. Rather, the unique flavor of the fermentation broth becomes stronger and gives a sense of hesitation.

In addition, when the fermentation broth is added to the cut pork belly and aged at a temperature of less than 0 ° C., the meat of the cut pork belly becomes hard and the fermentation broth may not be sufficiently absorbed. In case of making it, there is a fear that the gravy comes out of the pork belly to which the fermentation broth is added.

And, if the fermentation broth is added to the cut pork belly and aged at less than 3 hours at a temperature of 0 ~ 3 ℃, the fermentation broth may not be sufficiently absorbed, if aged for more than 7 hours to a ripening time more than necessary Not only because of the uneconomical, there is a fear that the juice comes out from the pork belly to which the fermentation broth is added.

Here, the fermentation broth is one or two or more of the chicory fermentation broth, buttercup fermentation broth, fermentation broth.

In addition to carotene, vitamin B2, and vitamin C, chicory is rich in potassium, iron, and dietary fiber, which is compatible with animal proteins and prevents constipation.In particular, chicory contains an ingredient called intibin, which has a bitter taste. It has the effect of promoting and strengthening the vascular system.

In addition, the chicory fermentation solution is sealed by mixing the ratio of sugar to the leaves and stem roots of chicory in a ratio of 1: 1, and then aged at a temperature of 15 ~ 25 ℃ for 80 to 150 days, and then picked up the remaining extract, It is aged for 6 to 12 months at a temperature of 12 ~ 16 ℃.

Buttercup is rich in minerals, fiber, vitamins, iron, phosphorus, neutralizing, detoxification, liver function, hangover, constipation prevention is effective.

The buttercup fermentation solution is mixed by mixing the sugar in the leaves of buttercups in a ratio of 1: 1 by weight and then aged at a temperature of 15 ~ 25 ℃ for 80 to 150 days, then picked up the dry, for 6 to 12 months It is further aged at a temperature of 12 ~ 16 ℃.

Yeoju is the main ingredient of caranthine is effective in lipolysis, diabetes prevention and improvement, hyperlipidemia prevention and improvement, hypertension prevention and improvement.

The Yeoju fermentation broth is mixed with sugar in a ratio of 1: 1 to the weight of the fruit of Yeoju, and then aged at a temperature of 15-25 ° C. for 80-150 days, then picked up and dried, and the remaining extract for 6-12 months. It is further aged at a temperature of 12 ~ 16 ℃.

3. Sauce coating step (S30)

Sauce application step (S30) is a step of applying the sauce to the aged pork belly.

More specifically, 5 to 7 parts by weight of the sauce is applied to 100 parts by weight of the aged pork belly.

Applying 5 to 7 parts by weight of the sauce to 100 parts of the aged pork belly is intended to completely remove the unique meat of the meat, while penetrating the sauce sufficiently to avoid the juice of the aged pork itself itself.

When less than 5 parts by weight of the sauce is applied to 100 parts of matured pork belly, the sauce is not evenly applied to the aged pork belly, and the taste may be lowered. Due to the application amount, the sauce taste is rather strong, which may lower the intrinsic taste of pork belly.

Here, the sauce is prepared by mixing 20-30 parts by weight of salt, 10-20 parts by weight of garlic, 5-10 parts by weight of ginger, 5-10 parts by weight of pepper, 5-10 parts by weight of lemon, based on 100 parts by weight of camellia oil. It is.

And, the salt, garlic, ginger, pepper, lemon is preferably used by grinding to 150 ~ 200mesh respectively.

In the source composition, the camellia oil is extracted from the camellia seed, and contains more than 80% oleic acid is not only effective in antioxidant, immune function, etc., but also when the applicator is applied to pork belly, juicy juice does not come out It may serve to coat the surface.

4. Betting step (S40)

The betting step (S40) is a step of coating a frying cloth on the pork belly surface to which the sauce is applied.

The coating of fried meat on the surface of the pork belly coated with the sauce protects the juicy of the pork belly itself, the effective ingredients of the fermented broth absorbed by the pork belly in the aging step (S20) and the inherent aroma, and the sauce applied in the source application step (S30). At the same time, in order to prevent bread crumbs from being easily released during bread crumb application in the bread crumb application step 60 to be described later.

Here, the frying cloth is prepared by mixing 30 to 50 parts by weight of flour, 10 to 20 parts by weight of rice flour, 10 to 20 parts by weight of lotus root powder, and 5 to 10 parts by weight of eggs, based on 100 parts by weight of water.

In particular, the frying cloth has a high viscosity due to the substance called mucin (mucin) contained in lotus root as the lotus root powder is contained in addition to flour and rice flour, it is also effective to ingest the effective ingredients of lotus root.

The lotus root powder is peeled off the cleanly washed lotus root, cut to a thickness of 3 ~ 7mm and dried for 12-15 hours at a temperature of 60 ~ 70 ℃. Then, it is prepared by grinding to a size of 180 ~ 200mesh.

With respect to 100 parts by weight of water, 30 to 50 parts by weight of flour, 10 to 20 parts by weight of rice flour, 10 to 20 parts by weight of lotus root powder, and 5 to 10 parts by weight of eggs are mixed to prepare the frying cloth, thereby having fluidity and viscosity at the same time. There is a characteristic, which can protect the gravy of the pork meat itself, the active ingredients of the absorbed fermentation broth and the inherent aroma, applied sauce.

In addition, there is an advantage that the bread powder is not easily released when bread bread is applied in the bread powder application step 60 to be described later, the appearance can be neat and simple to manufacture.

5. Breading step (S50)

Bread powder applying step (S50) is a step of applying the bread powder to the bent pork belly.

The application of bread crumbs to the broiled pork belly is to enhance the crunchy and savory taste when fried.

Then, 5 to 10 parts by weight of sesame powder and 3 to 5 parts by weight of garlic powder may be further added to 100 parts by weight of the breadcrumbs.

The bread flour, sesame powder, garlic powder is preferably used to grind to the size of the particle size of 3 ~ 4mm, respectively, which is the optimum particle size in consideration of crispness and chewability.

When sesame powder is added to the bread flour, the nutritional content of sesame seeds can be further increased, and when garlic powder is added, it can reduce the feeling and enhance the flavor.

If the sesame powder is added to less than 5 parts by weight with respect to 100 parts by weight of the bread flour, the sesame powder may not be evenly added to the bread flour, and the effect may be insignificant, and if the sesame powder is added in excess of 10 parts by weight. Rather, the taste of sesame seeds can be stronger and give a feeling.

In addition, when garlic powder is added to less than 3 parts by weight with respect to 100 parts by weight of the breadcrumbs, garlic powder may not be evenly added to the breadcrumbs, and the effect may be insignificant, and when garlic powder is added in excess of 5 parts by weight. Rather, the taste of garlic is stronger, which may lower the taste.

6. Freezing stage (S60)

The freezing step (S60) is a step of rapidly freezing the pork belly coated bread bread.

More specifically, the breaded pork belly is rapidly freeze for 7 to 10 hours at a temperature of -35 ~ -45 ℃.

Rapid freezing of the breaded pork belly for 7 to 10 hours at a temperature of -35 to -45 ° C is intended to prevent storage of bread bread that is applied to the surface of the pork belly and to improve storage.

Pork belly pork cutlet prepared by the above method is made with the optimum thickness of pork belly that provides a soft texture instead of pork fillet and tenderloin used in general pork cutlet. The smooth surface gives the texture a crisp texture.

In addition, by mixing the lotus root powder in the production of fried cloth, not only protects the gravy of the pork, the active ingredients and inherent aroma of the absorbed fermentation broth, and the applied sauce, but also the bread powder is not easily released during bread application. This has the advantage of being clean and easy to manufacture.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that the scope of the present invention is not limited. That is, simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example 1 Pork cutlet cutlet prepared according to the present invention

1) Cut frozen pork belly into 5mm thickness.

2) 50 g of fermentation broth (the same amount of chicory fermentation broth, fermented fermentation broth and fermented fermentation broth) is added to 1 kg of the pork belly cut in 1), and the mixture is aged at low temperature for 2 hours at a temperature of 2 ° C.

3) Apply 50 g of sauce (100 parts by weight of camellia oil, 20 parts by weight of salt, 10 parts by weight of garlic, 5 parts by weight of ginger, 5 parts by weight of pepper, 5 parts by weight of pepper) to 1 kg of aged pork belly 2). .

4) Put fried cloth (100 parts by weight of water, 50 parts by weight of wheat flour, 20 parts by weight of rice flour, 20 parts by weight of lotus root powder, 10 parts by weight of eggs) on the surface of pork belly coated with 3) sauce.

5) Apply breadcrumbs to the veiled pork belly of 4).

6) Frozen pork belly coated with crumbs of 5) for 10 hours at a temperature of -40 ℃.

[Example 2] Pork belly pork cutlet prepared according to the present invention (including sesame powder and garlic powder in bread powder)

1) Cut frozen pork belly into 5mm thickness.

2) 50 g of fermentation broth (the same amount of chicory fermentation broth, fermented fermentation broth and fermented fermentation broth) is added to 1 kg of the pork belly cut in 1), and the mixture is aged at low temperature for 2 hours at a temperature of 2 ° C.

3) Apply 50 g of sauce (100 parts by weight of camellia oil, 20 parts by weight of salt, 10 parts by weight of garlic, 5 parts by weight of ginger, 5 parts by weight of pepper, 5 parts by weight of pepper) to 1 kg of aged pork belly 2). .

4) Put fried cloth (100 parts by weight of water, 50 parts by weight of wheat flour, 20 parts by weight of rice flour, 20 parts by weight of lotus root powder, 10 parts by weight of eggs) on the surface of pork belly coated with 3) sauce.

5) Apply breadcrumbs (10 parts by weight of sesame powder and 5 parts by weight of garlic powder) to 100 parts by weight of breaded pork belly in 4).

6) Frozen pork belly coated with crumbs of 5) for 10 hours at a temperature of -40 ℃.

[Comparative Example 1] Pork Cutlet Using Pork Sirloin

[Comparative Example 2] Pork cutlet using tenderloin of general pork

[Experiment 1] Sensory Test

Examples 1, 2 and Comparative Examples 1, 2 using pork belly cutlet prepared in accordance with the present invention, sensory test agents (30 people (15 men, 15 women) having more than 2 years experience sensory taste) taste, The sensory test (5 points measuring method: 1: very bad, 2: bad, 3: normal, 4: good, 5: very good) was divided into flavor, texture, and overall preference. The results are shown in Table 1 below.

flavor zest Texture Overall preference Example 1 4.2 4.3 4.3 4.3 Example 2 4.4 4.7 4.3 4.5 Comparative Example 1 3.6 3.5 3.8 3.8 Comparative Example 2 3.9 3.9 4.0 3.9

As can be seen from Table 1, Examples 1 and 2 show a higher score than Comparative Examples 1 and 2 in all items. Examples 1 and 2 prepared by using pork belly portion of the pork gives a softer texture than using the sirloin and tenderloin, and is manufactured in an optimal thickness, even if the fat content is high, there is no feeling at all, The soft, smooth surface gives a crisp texture that is the result of improved consumer preference.

Claims (5)

Cutting step (S10) for cutting the pork belly in the frozen state to a thickness of 4 ~ 6mm;
Aging step (S20) to add the fermentation broth to the cut pork belly at low temperature;
Sauce application step (S30) for applying the sauce to the aged pork belly;
A betting step (S40) of coating the fried clothes on the surface of the pork belly to which the sauce is applied;
Bread flour application step (S50) for applying bread powder to the beetling pork belly; And
A freezing step of rapidly freezing the pork belly coated with bread crumbs (S60);
Including but not limited to,
The source is,
Pork belly, characterized in that the mixture of 20 to 30 parts by weight of salt, 10 to 20 parts by weight of garlic, 5 to 10 parts by weight of ginger, 5 to 10 parts by weight of pepper, 5 to 10 parts by weight of lemon Pork cutlet manufacturing method.
The method of claim 1,
The aging step (S20),
5 to 7 parts by weight of the fermentation broth is added to 100 parts by weight of the cut pork belly, and the pork belly cutlet manufacturing method is characterized in that it is aged at low temperature for 3 to 7 hours at a temperature of 0 to 3 ° C.
The method of claim 1,
The source application step (S30),
Pork belly pork cutlet manufacturing method characterized in that for applying 5-7 parts by weight of the sauce to 100 parts by weight of the aged pork belly.
The method of claim 1,
The batter in the betting step (S40),
Method for producing pork belly pork cutlet, characterized in that the mixture is prepared by mixing 30 to 50 parts by weight of flour, 10 to 20 parts by weight of rice flour, 10 to 20 parts by weight of lotus root powder, and 5 to 10 parts by weight of eggs.
Pork belly pork cutlet prepared by the method of any one of claims 1 to 4.

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