KR102561668B1 - Pork cutlet with excellent taste, flavor and texture, pork cutlet sauce composition and manufacturing method thereof - Google Patents

Abstract

The present invention provides pork cutlet with soft meat and rich taste.

Description

Pork cutlet with excellent taste, flavor and texture, pork cutlet sauce composition and manufacturing method thereof}

The present invention relates to a pork cutlet with excellent taste, flavor and texture, a pork cutlet sauce composition and a method for producing the same.

In general, pork cutlet is cut the sirloin of pork, pounded with a hammer, etc. to tenderize it, and then coated with seasoning, flour, eggs, and bread crumbs, and then fried in oil and eaten. It was considered as a food and was mainly sold in light food restaurants, etc., but recently, as manufacturing technology and preservation technology have developed, it has been distributed in the form of processed meat, so it can be easily purchased at general marts or super butcher shops and easily cooked and eaten at home.

These pork cutlets are mainly prepared by seasoning raw meat with salt and pepper and coating them with flour, eggs, and bread crumbs. Salt simply imparts a salty taste to raw meat, causing a problem that the taste is uniform and easily tired.

In order to solve the above problems, recently, various types and types of pork cutlet, such as cheese pork cutlet, which is eaten together with cheese by putting cheese inside the pork cutlet, and pizza pork cutlet, which are eaten together with pizza toppings, have been manufactured and sold.

However, when cheese and pizza toppings are added, the taste of cheese or pizza toppings is stronger than pork cutlet meat, so you cannot feel the unique taste of pork cutlet.

In addition, pork cutlet has a high cholesterol content, so it is recognized as a food to be avoided by hypertensive patients, obese patients, or people on a diet, and meat, the main ingredient of pork cutlet, is slow to digest so that the elderly or children with weak digestive function can consume it. Doing so may interfere with digestion.

Patent Document 1: Korean Patent Publication No. 10-2015-0128102

The present invention has been made to solve the above problems, and an object of the present invention is to provide a pork cutlet having a soft meat and rich taste.

The object of the present invention is not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the present invention

We offer pork cutlet with tender meat and rich taste.

In addition, the present invention

mixing the pork with the aging composition;

Putting the pork mixed with the aging composition into an inner packaging material and then vacuum packaging;

Aging the vacuum-packed pork at a temperature of 28-32 ° C for 22-26 hours;

Cutting aged pork and immersing it in a salt solution;

Coating pork immersed in salting solution with a powdered raw material containing flour;

immersing pork coated with powdered raw material in egg water containing eggs; and

Including; breading and frying pork immersed in egg water;

The aging composition,

Preparing chestnut net mushrooms, mango mushrooms, and skirt mushrooms, washing them first with vinegar water, and then washing them secondarily in running water; Preparing a first mixture by mixing 38-42 parts by weight of the washed chestnut net mushroom, 38-42 parts by weight of the burdock mushroom, and 18-22 parts by weight of the skirt mushroom; Adding salt to the first mixture and pickling for 22-26 hours; Forming brine by pouring water into the pickled first mixture to adjust the concentration of the total salt to 4-5%; Preparing fermented mushrooms by aging the brine-formed first mixture at a temperature of 33-37 ° C. for 48-72 hours; Preparing fermented mushroom powder by dehydrating and drying the fermented mushroom, rapidly freezing it at a temperature of minus 48-52 ° C, freeze-drying and grinding; And mixing 33-37 parts by weight of the fermented mushroom powder, 23-27 parts by weight of salt, 13-17 parts by weight of whole pepper and 23-27 parts by weight of butter;

The salt solution,

Washing and preparing dog kiwi fruit, aronia and pomegranate, and drying the prepared dog kiwi fruit, aronia and pomegranate at a temperature of 53-57 ° C. for 5-7 hours; Preparing a second mixture by mixing dried lychee fruit, aronia, and pomegranate in a weight ratio of 2:2:1; Putting the second mixture in a barrel, adding sugar 1.4 to 1.6 times the weight of the second mixture and fermenting for 3 to 6 months; Obtaining a fermentation broth by filtering after fermentation; And mixing 62-66 parts by weight of the fermentation broth, 8-12 parts by weight of pineapple juice, 8-12 parts by weight of kiwi juice, 8-12 parts by weight of plum undiluted solution, and 4-8 parts by weight of sun salt; It provides a method for manufacturing pork cutlet to be.

In addition, the powdered raw material includes 48-52 parts by weight of wheat flour, 18-22 parts by weight of fermented grain powder, 13-17 parts by weight of dietary fiber powder, 10-14 parts by weight of fermented vegetable powder and 1-5 parts by weight of bamboo salt,

The fermented grain powder,

After washing brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black soybean and black sesame, sterilizing them in a sterilizer at a temperature of 123-127 ° C; Mixing sterilized brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black soybean and black sesame in a weight ratio of 1: 1: 1: 1: 1: 1: 1: 1: 1 Preparing a mixture and roasting the third mixture at a temperature of 98-100 ° C; Preparing a fourth mixture by mixing 98-102 parts by weight of the roasted third mixture and 98-102 parts by weight of salt water having a concentration of 10% by weight, and then adding 1 part by weight of Lactobacillus bacteria thereto; Putting the fourth mixture into a constant temperature fermentation tank and fermenting it at a temperature of 40-44 ° C. for 22-26 hours; And filtering the fourth mixture after fermentation, drying the fermented grains obtained by filtration, and then pulverizing;

The dietary fiber powder,

Tangerine peel, apple peel, melon peel and grape peel are washed, cut into appropriate sizes, and then dried at a temperature of 40-50° C. for 2-4 hours; preparing a fifth mixture by mixing dried tangerine peel, apple peel, melon peel, and grape peel in a weight ratio of 3:3:2:2; grinding the fifth mixture; immersing the pulverized fifth mixture in distilled water at a temperature of 15-25° C. for 30-90 minutes; heating the immersed fifth mixture at a temperature of 95-105° C. for 3-5 hours; filtering the heated fifth mixture to obtain a filtrate; And heating the filtrate to a temperature of 95-105 ° C so that the liquid evaporates;

The fermented vegetable powder,

Preparing turmeric, kelp, red cabbage, carrots and burdock by washing them and cutting them into appropriate sizes; Mixing washed turmeric, kelp, red cabbage, carrots and burdock in a weight ratio of 3:3:2:1:1 to prepare a sixth mixture, salting the sixth mixture and pickling for 22-26 hours ; Forming brine by pouring water into the pickled sixth mixture to adjust the concentration of the total salt to 4-5%; Preparing fermented vegetables by aging the sixth mixture in which brine is formed at a temperature of 31-35 ° C for 34-38 hours; And dehydrating and drying the fermented vegetables, rapidly freezing them at a temperature of minus 48-52 ° C, freeze-drying and crushing; characterized in that they are prepared by performing.

Pork cutlet according to the present invention is soft and rich in taste.

1 is a flow chart showing a method for manufacturing pork cutlet according to the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described in this specification may be modified in various ways. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only intended to facilitate understanding of various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms including ordinal numbers such as primary, secondary, first, and second may be used to describe various elements, but these elements are not limited by the above-mentioned terms. The terminology described above is only used for the purpose of distinguishing one component from another.

In this specification, terms such as 'comprise' or 'having' are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded. It is understood that when a component is referred to as being 'connected' or 'connected' to another component, it may be directly connected or connected to the other component, but other components may exist in the middle. It should be. On the other hand, when a component is referred to as being 'directly connected' or 'directly connected' to another component, it should be understood that no other component exists in the middle.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be abbreviated or omitted.

the present invention

We offer pork cutlet with tender meat and rich taste.

Pork cutlet according to the present invention is soft and rich in taste.

In addition, the present invention

mixing the pork with the aging composition;

Putting the pork mixed with the aging composition into an inner packaging material and then vacuum packaging;

Aging the vacuum-packed pork at a temperature of 28-32 ° C for 22-26 hours;

Cutting aged pork and immersing it in a salt solution;

Coating pork immersed in salting solution with a powdered raw material containing flour;

immersing pork coated with powdered raw material in egg water containing eggs; and

It provides a method for producing pork cutlet comprising the steps of breading and frying pork immersed in egg water.

At this time, a method for manufacturing pork cutlet according to the present invention is shown in a flow chart in Figure 1, and the method for manufacturing pork cutlet according to the present invention will be described in detail step by step with reference to FIG.

First, the method for manufacturing pork cutlet according to the present invention includes mixing pork with a aging composition.

In the above step, the pork is mixed with the aging composition and aged at the rear end, thereby confining the juice inside the pork along with the tenderizing action to prepare a pork cutlet rich in taste.

The aging composition,

Preparing chestnut net mushrooms, mango mushrooms, and skirt mushrooms, washing them first with vinegar water, and then washing them secondarily in running water; Preparing a first mixture by mixing 38-42 parts by weight of the washed chestnut net mushroom, 38-42 parts by weight of the burdock mushroom, and 18-22 parts by weight of the skirt mushroom; Adding salt to the first mixture and pickling for 22-26 hours; Forming brine by pouring water into the pickled first mixture to adjust the concentration of the total salt to 4-5%; Preparing fermented mushrooms by aging the brine-formed first mixture at a temperature of 33-37 ° C. for 48-72 hours; Preparing fermented mushroom powder by dehydrating and drying the fermented mushroom, rapidly freezing it at a temperature of minus 48-52 ° C, freeze-drying and grinding; and mixing 33-37 parts by weight of the fermented mushroom powder, 23-27 parts by weight of salt, 13-17 parts by weight of whole pepper, and 23-27 parts by weight of butter.

The aging composition is more preferably prepared by mixing 34-36 parts by weight of fermented mushroom powder, 24-26 parts by weight of salt, 14-16 parts by weight of whole black pepper, and 24-26 parts by weight of butter.

Next, the method for manufacturing pork cutlet according to the present invention includes the step of vacuum packaging after putting the pork mixed with the aging composition into an inner packaging material.

In the above step, the pork is vacuum-packed to perform the aging process.

The inner packaging material may be a polyethylene (PE) material as a vacuum bag.

Next, the method of manufacturing pork cutlet according to the present invention includes aging the vacuum-packed pork at a temperature of 28-32 ° C. for 22-26 hours.

In this step, the pork is aged, more preferably at a temperature of 29-31 ° C. for 23-25 hours.

Next, the manufacturing method of pork cutlet according to the present invention includes the step of immersing in a salt solution after cutting the aged pork.

In the above step, the aged and cured pork is cut into appropriate sizes and then immersed in a brine solution.

The salt solution,

Washing and preparing dog kiwi fruit, aronia and pomegranate, and drying the prepared dog kiwi fruit, aronia and pomegranate at a temperature of 53-57 ° C. for 5-7 hours; Preparing a second mixture by mixing dried lychee fruit, aronia, and pomegranate in a weight ratio of 2:2:1; Putting the second mixture in a barrel, adding sugar 1.4 to 1.6 times the weight of the second mixture and fermenting for 3 to 6 months; Obtaining a fermentation broth by filtering after fermentation; And mixing 62-66 parts by weight of the fermentation broth, 8-12 parts by weight of pineapple juice, 8-12 parts by weight of kiwi juice, 8-12 parts by weight of plum juice, and 4-8 parts by weight of sun salt; do.

It is more preferable that the salt solution includes 63-65 parts by weight of fermentation broth, 9-11 parts by weight of pineapple juice, 9-11 parts by weight of kiwi juice, 9-11 parts by weight of plum stock solution, and 5-7 parts by weight of sun salt. By including the fermentation broth in the brine solution, the supply of nutrients can be increased and the pork odor can be completely removed.

Next, the method of manufacturing pork cutlet according to the present invention includes the step of applying a powdered raw material containing flour to pork immersed in a salting solution.

In the above step, the pork is covered with a powdered raw material including flour. It is desirable to apply it as evenly as possible, and by evenly applying it to the surface of the pork, the egg wash at the rear end can be properly coated.

Preferably, the powdered raw material includes 48-52 parts by weight of wheat flour, 18-22 parts by weight of fermented grain powder, 13-17 parts by weight of dietary fiber powder, 10-14 parts by weight of fermented vegetable powder, and 1-5 parts by weight of bamboo salt, It is more preferable to include 49-51 parts by weight of wheat flour, 19-21 parts by weight of fermented grain powder, 14-16 parts by weight of dietary fiber powder, 11-13 parts by weight of fermented vegetable powder and 2-4 parts by weight of bamboo salt. In the present invention, flavor is added by including fermented grain powder, dietary fiber powder, and fermented vegetable powder, rather than simply applying wheat flour as the powder raw material.

The fermented grain powder,

After washing brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black soybean and black sesame, sterilizing them in a sterilizer at a temperature of 123-127 ° C; Mixing sterilized brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black soybean and black sesame in a weight ratio of 1: 1: 1: 1: 1: 1: 1: 1: 1 Preparing a mixture and roasting the third mixture at a temperature of 98-100 ° C; Preparing a fourth mixture by mixing 98-102 parts by weight of the roasted third mixture and 98-102 parts by weight of salt water having a concentration of 10% by weight, and then adding 1 part by weight of Lactobacillus bacteria thereto; Putting the fourth mixture into a constant temperature fermentation tank and fermenting it at a temperature of 40-44 ° C. for 22-26 hours; and filtering the fourth mixture after fermentation, drying the fermented grains obtained through filtration, and then pulverizing the mixture.

The dietary fiber powder,

Tangerine peel, apple peel, melon peel and grape peel are washed, cut into appropriate sizes, and then dried at a temperature of 40-50° C. for 2-4 hours; preparing a fifth mixture by mixing dried tangerine peel, apple peel, melon peel, and grape peel in a weight ratio of 3:3:2:2; grinding the fifth mixture; immersing the pulverized fifth mixture in distilled water at a temperature of 15-25° C. for 30-90 minutes; heating the immersed fifth mixture at a temperature of 95-105° C. for 3-5 hours; filtering the heated fifth mixture to obtain a filtrate; and heating the filtrate to a temperature of 95-105° C. so that the liquid evaporates.

The fermented vegetable powder,

Preparing turmeric, kelp, red cabbage, carrots and burdock by washing them and cutting them into appropriate sizes; Mixing washed turmeric, kelp, red cabbage, carrots and burdock in a weight ratio of 3:3:2:1:1 to prepare a sixth mixture, salting the sixth mixture and pickling for 22-26 hours ; Forming brine by pouring water into the pickled sixth mixture to adjust the concentration of the total salt to 4-5%; Preparing fermented vegetables by aging the sixth mixture in which brine is formed at a temperature of 31-35 ° C for 34-38 hours; and dehydrating and drying the fermented vegetables, rapidly freezing them at a temperature of minus 48-52° C., freeze-drying, and crushing them.

Next, the method of manufacturing pork cutlet according to the present invention includes the step of immersing pork coated with powdered raw material in egg water containing eggs.

Next, the method of manufacturing pork cutlet according to the present invention includes breading and frying pork immersed in egg water.

In addition, the method for producing pork cutlet according to the present invention may include applying a pork cutlet sauce composition to the pork cutlet prepared through the frying step.

The pork cutlet sauce composition is 31-35 parts by weight of wheat flour, 18-22 parts by weight of fermented grain powder, 8-12 parts by weight of dietary fiber powder, 6-10 parts by weight of freeze-dried fruit powder, 3-7 parts by weight of butter, Worcestershire sauce 2 -6 parts by weight, tomato paste 1-5 parts by weight, steak sauce 1-5 parts by weight, salt 1-5 parts by weight, onion juice 1-5 parts by weight, and plum juice 6-10 parts by weight are preferably included, and flour 32-34 parts by weight, fermented grain powder 19-21 parts by weight, dietary fiber powder 9-11 parts by weight, freeze-dried fruit powder 7-9 parts by weight, butter 4-6 parts by weight, Worcestershire sauce 3-5 parts by weight, tomato It is more preferable to include 2-4 parts by weight of paste, 2-4 parts by weight of steak sauce, 2-4 parts by weight of salt, 2-4 parts by weight of onion juice and 7-9 parts by weight of plum juice.

The fermented grain powder,

After washing brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black soybean and black sesame, sterilizing them in a sterilizer at a temperature of 123-127 ° C; Mix sterilized brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black soybean and black sesame in a weight ratio of 1:1:1:1:1:1:1:1:1:1 to obtain a mixture Preparing and roasting the mixture at a temperature of 98-100 ℃; Preparing a mixture by mixing 98-102 parts by weight of the roasted mixture and 98-102 parts by weight of salt water having a concentration of 10% by weight, and then adding 1 part by weight of Lactobacillus bacteria thereto; Fermenting the mixture at a temperature of 40-44 ° C. for 22-26 hours in a constant temperature fermentation tank; It is preferably prepared by performing; and filtering the mixture after fermentation, drying the fermented grains obtained by filtration, and then pulverizing.

The dietary fiber powder,

Tangerine peel, apple peel, melon peel and grape peel are washed, cut into appropriate sizes, and then dried at a temperature of 40-50° C. for 2-4 hours; Preparing a mixture by mixing dried tangerine peel, apple peel, melon peel, and grape peel in a weight ratio of 3:3:2:2; crushing the mixture; immersing the pulverized mixture in distilled water at a temperature of 15-25 ° C for 30-90 minutes; heating the immersed mixture to a temperature of 95-105° C. for 3-5 hours; filtering the heated mixture to obtain a filtrate; and heating the filtrate to a temperature of 95-105° C. so that the liquid evaporates.

The freeze-dried fruit powder,

Preparing tangerines, apples, melons and grapes by washing them and cutting them into appropriate sizes; Preparing a mixture by mixing washed tangerines, apples, melons and grapes in a weight ratio of 3:3:2:2; roasting the mixture at a temperature of 85-95° C. for 28-32 minutes; drying the roasted mixture at a temperature of 40-50° C. for 2-4 hours; And rapidly freezing the dried mixture at a temperature of minus 48-52 ° C, freeze-drying and pulverizing; preferably prepared by performing.

The plum liquid,

Preparing licorice, green tea leaves, and persimmon hydrangea leaves after washing them, cutting them, and drying the prepared licorice, green tea leaves, and persimmon hydrangea leaves at a temperature of 53-57° C. for 5-7 hours; After mixing 18-22 parts by weight of dried licorice, 11-15 parts by weight of green tea leaves, 5-9 parts by weight of persimmon tea hydrangea leaves and 58-62 parts by weight of water, boiled at a temperature of 98-100 ℃ for 28-32 minutes and cooled. Next filtration to prepare a filtrate; Preparing a mixture by mixing 32-36 parts by weight of plum, 42-46 parts by weight of mascobado sugar and 20-24 parts by weight of the filtrate; Primary aging of the mixture at a temperature of 58-62 ° C. for 80-100 minutes; Secondary aging of the primary aging mixture at a temperature of 73-77 ° C for 22-26 hours; and thirdly aging the secondly aged mixture at a temperature of 1-5° C. for 34-38 hours.

The tonkatsu sauce composition,

Adding 31 to 35 parts by weight of wheat flour and 18 to 22 parts by weight of fermented grain powder to a frying pan in which 3 to 7 parts by weight of butter is melted and roasting;

After roasting, 8-12 parts by weight of dietary fiber powder, 6-10 parts by weight of freeze-dried fruit powder, 1-5 parts by weight of onion juice and 6-10 parts by weight of plum juice are added, and boiling by pouring an appropriate amount of water; and

While boiling, add 2-6 parts by weight of Worcestershire sauce, 1-5 parts by weight of tomato paste, 1-5 parts by weight of steak sauce and 1-5 parts by weight of salt, and boil and boil.

Hereinafter, with reference to the accompanying drawings, a preferred embodiment of the present invention will be described so that those skilled in the art can easily implement it. In addition, in the description of the present invention, if it is determined that a detailed description of a related known function or known configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. And certain features presented in the drawings are enlarged, reduced, or simplified for ease of explanation, and the drawings and their components are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.

<Preparation Example 1> Preparation of aged composition

Leather chestnut net mushroom, mango mushroom and skirt mushroom were prepared, washed first with vinegar water, and then washed secondly with running water. A mixture was prepared by mixing 40 parts by weight of the washed chestnut net mushroom, 40 parts by weight of the shiitake mushroom and 20 parts by weight of the chima mushroom, and salt was added thereto and pickled for 24 hours. Water was poured into the pickled mixture to adjust the concentration of the total salt to 4-5% to form brine, and then aged at a temperature of 35 ° C. for 60 hours to prepare fermented mushrooms. The fermented mushroom was dehydrated and dried, rapidly frozen at a temperature of minus 50 ° C, freeze-dried and pulverized to prepare fermented mushroom powder.

A aging composition was prepared by mixing 35 parts by weight of the fermented mushroom powder, 23-27 parts by weight of salt, 15 parts by weight of whole pepper powder formed by grinding whole pepper with a grinder, and 25 parts by weight of butter.

<Preparation Example 2> Preparation of salt solution

Poisonous fruit, aronia, and pomegranate were prepared by washing, and the prepared wild fruit, aronia, and pomegranate were dried at a temperature of 55° C. for 6 hours. A mixture was prepared by mixing dried kiwifruit, aronia, and pomegranate in a weight ratio of 2:2:1, the mixture was put in a container, sugar was added 1.5 times the weight of the mixture, fermented for 4.5 months, and then filtered. . The filtrate obtained by filtration is used as a fermentation broth.

A salt solution was prepared by mixing 64 parts by weight of the fermentation broth, 10 parts by weight of pineapple juice, 10 parts by weight of kiwi juice, 10 parts by weight of plum stock solution, and 6 parts by weight of bay salt.

<Preparation Example 3> Preparation of powder raw material

After washing brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black beans and black sesame seeds, put them in a sterilizer and sterilize them at a temperature of 125 ° C, sterilized brown rice, barley, oats, whole wheat, rye, malt, A mixture was prepared by mixing soybean, sorghum, black soybean and black sesame in a weight ratio of 1:1:1:1:1:1:1:1:1:1. The mixture was roasted at a temperature of 98-100 ° C., 100 parts by weight of the roasted mixture and 100 parts by weight of salt water having a concentration of 10% by weight were mixed, and then 1 part by weight of Lactobacillus plantarum was added thereto to prepare a mixture. After putting the mixture in a constant temperature fermentation tank and fermenting at a temperature of 42 ° C. for 24 hours, the mixture was filtered, and the filtered fermented grains were dried and pulverized to prepare fermented grain powder.

Tangerine peel, apple peel, melon peel and grape peel were washed, cut into appropriate sizes, and then dried at a temperature of 45° C. for 3 hours. A mixture was prepared by mixing dried tangerine peel, apple peel, melon peel, and grape peel in a weight ratio of 3:3:2:2, and then pulverized. The pulverized mixture was immersed in distilled water at 20°C for 60 minutes, and the immersed mixture was heated at 100°C for 4 hours. The heated mixture was filtered to obtain a filtrate, and the filtrate was heated to a temperature of 100° C. to evaporate the liquid, and finally dried to prepare a dietary fiber powder.

Turmeric, kelp, red cabbage, carrot and burdock were washed and cut into appropriate sizes, and mixed in a weight ratio of 3:3:2:1:1 to prepare a mixture. After salting the mixture and pickling for 24 hours, water was poured into the pickled mixture to adjust the concentration of the total salt to 4-5% to form brine. Fermented vegetables were prepared by aging the brine-formed mixture at a temperature of 33° C. for 36 hours. The fermented vegetables were dehydrated and dried, rapidly frozen at a temperature of minus 50° C., freeze-dried and pulverized to prepare fermented vegetable powder.

50 parts by weight of wheat flour, 20 parts by weight of the fermented grain powder, 15 parts by weight of the dietary fiber powder, 12 parts by weight of the fermented vegetable powder, and 3 parts by weight of bamboo salt were mixed to prepare a powdered raw material.

<Preparation Example 4> Preparation of tonkatsu sauce composition

After washing brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black beans and black sesame seeds, put them in a sterilizer and sterilize them at a temperature of 125 ° C, sterilized brown rice, barley, oats, whole wheat, rye, malt, A mixture was prepared by mixing soybean, sorghum, black soybean and black sesame in a weight ratio of 1:1:1:1:1:1:1:1:1:1. The mixture was roasted at a temperature of 98-100 ° C., 100 parts by weight of the roasted mixture and 100 parts by weight of salt water having a concentration of 10% by weight were mixed, and then 1 part by weight of Lactobacillus plantarum was added thereto to prepare a mixture. After putting the mixture in a constant temperature fermentation tank and fermenting at a temperature of 42 ° C. for 24 hours, the mixture was filtered, and the filtered fermented grains were dried and pulverized to prepare fermented grain powder.

Tangerine peel, apple peel, melon peel and grape peel were washed, cut into appropriate sizes, and then dried at a temperature of 45° C. for 3 hours. A mixture was prepared by mixing dried tangerine peel, apple peel, melon peel, and grape peel in a weight ratio of 3:3:2:2, and then pulverized. The pulverized mixture was immersed in distilled water at 20°C for 60 minutes, and the immersed mixture was heated at 100°C for 4 hours. The heated mixture was filtered to obtain a filtrate, and the filtrate was heated to a temperature of 100° C. to evaporate the liquid, and finally dried to prepare a dietary fiber powder.

A mixture was prepared by washing tangerines, apples, melons, and grapes, cutting them into appropriate sizes, and mixing them in a weight ratio of 3:3:2:2. After roasting the mixture at 90 °C for 30 minutes, the roasted mixture was dried at 45 °C for 3 hours. The dried mixture was rapidly frozen at minus 50°C, freeze-dried and pulverized to prepare freeze-dried fruit powder.

After washing the licorice, green tea leaves, and persimmon tea hydrangea leaves, prepare by cutting them, dry the prepared licorice, green tea leaves, and persimmon tea hydrangea leaves at a temperature of 55 ° C. for 6 hours, and then dry 20 parts by weight of dried licorice and 13 parts by weight of green tea leaves , After mixing 7 parts by weight of persimmon hydrangea leaves and 60 parts by weight of water, boiled at a temperature of 98-100 ° C. for 30 minutes, cooled, and filtered to prepare a filtrate. After mixing 34 parts by weight of plum, 44 parts by weight of muscovado sugar and 22 parts by weight of the filtrate, the mixture was first aged at a temperature of 60 ° C. for 90 minutes. After the first aging, the second aging was performed at a temperature of 75° C. for 24 hours. After the second aging, the third aging for 36 hours at a temperature of 1-5 ℃ to prepare a plum liquid.

Add 33 parts by weight of wheat flour and 20 parts by weight of the fermented grain powder to a frying pan in which 5 parts by weight of butter is melted and stir-fry, 10 parts by weight of the dietary fiber powder, 8 parts by weight of the freeze-dried fruit powder, 3 parts by weight of onion juice and the plum Add 8 parts by weight of the liquid, pour in an appropriate amount of water, and boil. While boiling, 4 parts by weight of Worcestershire sauce, 3 parts by weight of tomato paste, 3 parts by weight of steak sauce and 3 parts by weight of salt were added, and boiled sufficiently to prepare a pork cutlet sauce composition.

<Example 1> Preparation of pork cutlet-1

After mixing pork with the aging composition prepared in Preparation Example 1, it was put into an inner packaging material and vacuum-packed. Then, it was aged for 24 hours at a temperature of 30°C.

The aged pork was taken out, cut into appropriate sizes, and then immersed in the brine solution prepared in Preparation Example 2.

The pork immersed in the salting solution was taken out and coated with the powdered raw material prepared in Preparation Example 3, and the pork coated with the powdered raw material was immersed in egg water, then coated with bread crumbs and fried to prepare pork cutlet.

<Example 2> Production of pork cutlet-2

Pork cutlet was prepared by applying the pork cutlet sauce composition prepared in Preparation Example 4 to the pork cutlet prepared in Example 1.

<Experimental Example 1> Sensory evaluation

In order to evaluate the sensory properties of the pork cutlet prepared in Examples 1 and 2, the taste, flavor, texture and overall acceptability were reviewed. The sensory test was conducted on 50 adult males and females, and a 9-point preference scale was used, with 1 point being very bad, 3 points being bad, 5 points being normal, 7 points being good, and 9 points being very good. The results are shown in Table 1 below.

taste zest texture overall taste Example 1 8.2 8.4 8.4 8.3 Example 2 8.5 8.5 8.4 8.6

As shown in Table 1, it was confirmed that the pork cutlet according to the present invention had excellent palatability.

Claims (2)

mixing the pork with the aging composition;
Putting the pork mixed with the aging composition into an inner packaging material and then vacuum packaging;
Aging the vacuum-packed pork at a temperature of 28-32 ° C for 22-26 hours;
Cutting aged pork and immersing it in a salt solution;
Coating pork immersed in salting solution with a powdered raw material containing flour;
immersing pork coated with powdered raw material in egg water containing eggs;
Breading and frying pork immersed in egg water; and
Including; applying a pork cutlet sauce composition to fried pork;
The aging composition,
Preparing chestnut net mushrooms, mango mushrooms, and skirt mushrooms, washing them first with vinegar water, and then washing them secondarily in running water; Preparing a first mixture by mixing 38-42 parts by weight of the washed chestnut net mushroom, 38-42 parts by weight of the burdock mushroom, and 18-22 parts by weight of the skirt mushroom; Adding salt to the first mixture and pickling for 22-26 hours; Forming brine by pouring water into the pickled first mixture to adjust the concentration of the total salt to 4-5%; Preparing fermented mushrooms by aging the brine-formed first mixture at a temperature of 33-37 ° C. for 48-72 hours; Preparing fermented mushroom powder by dehydrating and drying the fermented mushroom, rapidly freezing it at a temperature of minus 48-52 ° C, freeze-drying and grinding; And mixing 33-37 parts by weight of the fermented mushroom powder, 23-27 parts by weight of salt, 13-17 parts by weight of whole pepper and 23-27 parts by weight of butter;
The salt solution,
Washing and preparing dog kiwi fruit, aronia and pomegranate, and drying the prepared dog kiwi fruit, aronia and pomegranate at a temperature of 53-57 ° C. for 5-7 hours; Preparing a second mixture by mixing dried lychee fruit, aronia, and pomegranate in a weight ratio of 2:2:1; Putting the second mixture in a barrel, adding sugar 1.4 to 1.6 times the weight of the second mixture and fermenting for 3 to 6 months; Obtaining a fermentation broth by filtering after fermentation; And mixing 62-66 parts by weight of the fermentation broth, 8-12 parts by weight of pineapple juice, 8-12 parts by weight of kiwi juice, 8-12 parts by weight of plum undiluted solution, and 4-8 parts by weight of bay salt;
The pork cutlet sauce composition is 31-35 parts by weight of wheat flour, 18-22 parts by weight of fermented grain powder, 8-12 parts by weight of dietary fiber powder, 6-10 parts by weight of freeze-dried fruit powder, 3-7 parts by weight of butter, Worcestershire sauce 2 -6 parts by weight, 1-5 parts by weight of tomato paste, 1-5 parts by weight of steak sauce, 1-5 parts by weight of salt, 1-5 parts by weight of onion juice and 6-10 parts by weight of plum juice,
The fermented grain powder,
After washing brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black soybean and black sesame, sterilizing them in a sterilizer at a temperature of 123-127 ° C; Mix sterilized brown rice, barley, oats, whole wheat, rye, malt, soybean, sorghum, black soybean and black sesame in a weight ratio of 1:1:1:1:1:1:1:1:1:1 to obtain a mixture Preparing and roasting the mixture at a temperature of 98-100 ℃; Preparing a mixture by mixing 98-102 parts by weight of the roasted mixture and 98-102 parts by weight of salt water having a concentration of 10% by weight, and then adding 1 part by weight of Lactobacillus bacteria thereto; Fermenting the mixture at a temperature of 40-44 ° C. for 22-26 hours in a constant temperature fermentation tank; And after fermentation, filtering the mixture, drying the fermented grains obtained by filtration, and then pulverizing;
The dietary fiber powder,
Tangerine peel, apple peel, melon peel, and grape peel are washed, cut into appropriate sizes, and then dried at a temperature of 40-50° C. for 2-4 hours; Preparing a mixture by mixing dried tangerine peel, apple peel, melon peel, and grape peel in a weight ratio of 3:3:2:2; crushing the mixture; immersing the pulverized mixture in distilled water at a temperature of 15-25 ° C for 30-90 minutes; heating the immersed mixture to a temperature of 95-105° C. for 3-5 hours; filtering the heated mixture to obtain a filtrate; And heating the filtrate to a temperature of 95-105 ° C so that the liquid evaporates;
The freeze-dried fruit powder,
Preparing tangerines, apples, melons and grapes by washing them and cutting them into appropriate sizes; Preparing a mixture by mixing washed tangerines, apples, melons and grapes in a weight ratio of 3:3:2:2; roasting the mixture at a temperature of 85-95° C. for 28-32 minutes; drying the roasted mixture at a temperature of 40-50° C. for 2-4 hours; And quickly freezing the dried mixture at a temperature of minus 48-52 ° C, freeze-drying and grinding; delete