KR20010086583A - The manufacturing method of the fruits sauce for the pork cutlet. - Google Patents

Abstract

PURPOSE: A method for manufacturing fruit-port cutlet sauce is provided to combine the functions of fruits with pork cutlet sauce for improving appearance and flavor of the sauce. CONSTITUTION: Bananas, apples, pineapples, strawberries and grapes are concentrated and pureed for adding into pork cutlet sauce. Apples, pineapples and grapes are squeezed to get concentrated juice. The concentrated puree or the concentrated juice 28-61% is added into pork cutlet sauce with onion juice 2.1-8.2%, mayonnaise 3.8-11.5%, calcium 1-3% and DHA 0.1-2.0% to manufacture fruit pork cutlet-sauce. The sarcocarp of bananas is mixed with white sugar 10%, citric acid 0.2%, and sterilized water 20%, and crushed for sterilizing in a sterilizer at 90deg.C for 10 minutes. The sarcocarp of apples is mixed with white sugar 10%, salt 0.6% and sterilized water 10%, and crushed to sterilize. The sarcocarp of a pineapple is mixed with white sugar 20-30%, salt 0.4% and sterilized water 10%, and crushed to sterilize. Strawberries are mixed with white sugar 30%, malic acid 0.7%, refined salt 0.6% and sterilized water 5%, and crushed to heat at 85-90deg.C for 15 minutes. The grapes are mixed with white sugar 15% and salt 0.5%, and crushed to sterilize in the sterilizer. Each prepared fruit is sealed and refrigerated in a sealing container.

Description

The manufacturing method of the fruits sauce for the pork cutlet.}

The present invention is characterized in that the fruit or fruit juice as a main raw material and sweeteners, acidulants and calcium, and added to this to enhance the rich nutrition and functionality of the fruit.

The pork cutlet sauce prepared by the conventional method is known as the main ingredients such as Usta sauce, tomato puree (concentrated tomato paste or ketchup), sweeteners, spices, and caramels.It has almost no functional or nutritional properties and only has a function to improve flavor. In addition, the conventional pork cutlet is mainly made of tomatoes and vegetables, and the color of the sauce has only a reddish brown appearance and a certain smell.

Therefore, the present invention has been proposed to solve the problems of the prior art, and the fruit tonkatsu sauce prepared by the present invention has various components of nutrition, minerals, flavors, flavors, etc. It is made with pork cutlet sauce with plentiful function, grafting, taste and nutrition, and excellent appearance and fragrance. In addition, the purpose of the present invention is to provide a method of preparing pork cutlet sauce, which can further enhance the flavor of meat dishes such as pork cutlet by maintaining the basic function of the sauce without modifying the taste and nutrition of each fruit.

The present invention to achieve the above object is banana, apple, pineapple, daughter

A method of preparing fruit tonkatsu sauce containing 28 to 61% of grapes (including concentrated puree);

Prepare pork cutlet sauce using 28-31% of apple, pineapple, and grape juice (including concentrated fruit juice).

How to make; Fruit puree or juice 28 ~ 61%, onion juice 2.1 ~ 8.2%, mayonnaise 3.8 ~ 11.5%,

It contains 1 to 3% of calcium and 0.1 to 2.0% of DH to make fruit pork cutlet sauce.

Hereinafter, the specific configuration and operation of the present invention.

The present invention can produce a high pork cutlet sauce according to the type of fruit

This is in harmony with the pork cutlet, which not only flavors the flavor but also makes the don

By eating cutlet, you can extract various nutrients, minerals and digestive enzymes contained in fruits.

Ingested in the city can be smooth digestion of the intestine and balanced nutrition

I am doing it. In other words, the fruit is rich in enzymes that help digestion, such as pineapple papain.

By helping the digestion of pork will help smooth digestion.

In addition, calcium and calcium (DHA) were added to improve the function of pork cutlet sauce. In order for calcium to be well absorbed by the human body, phosphorus (P) and vitamin D (D) must be sufficiently maintained in the body, because pork cutlet contains phosphorus amount and calcium is a good condition to absorb.

Fruits used in the present invention include apples, bananas, pineapples, strawberries, oranges,

You can use any variety of fruits, including pears, peaches, melons, and grapes. Thus poems

You can choose from a variety of symbols.

First, pretreatment of the fruit is to remove the embryo parts such as skin and seeds

Chains, sugars, acidulants, etc. are added and mixed, and the appeal is heat treated as pure or pure fruit.

Juices are produced and puree products, fruit juices or concentrated fruit juices are used or distributed as main ingredients.

Prepare the sauce as it is used.

Purena juice production of fruit: 1) Bananas: Peel and stems

10% white sugar, 0.2% citric acid and 20% sterilized water are mixed and crushed.

Heat sterilize for 10 minutes and fill in airtight container and keep refrigerated.

2) Apple: Remove the skin and embryo parts, sterilize 10% white sugar, 0.6% salt, 10% sterilization

After mixing and crushing the water, sterilize by heat sterilization at 90 ℃ in sterilizer for 10 minutes

Refrigerate.

3) Pineapple: 20 ~ 30% white sugar, 0.4% salt, 10% sterilized water after removing skin

Mixed with, crushed to 0.5mm or less, and sterilized by heating at 95 ~ 100 ℃ for 15 minutes in sterilizer

Refrigerate the sealed container after filling.

4) Strawberries: After removing the faucet and washing foreign substances, mix and crush 30% of white sugar, 0.7% of malic acid, 0.6% of refined salt, and 5% of sterilized water, heat them at 85 ~ 90 ℃ for 15 minutes, and refrigerate the filled sterilized container. keep it.

5) Grapes: After peeling the skin and seeds, mix 15% of white sugar and 0.5% of salt with crushed powder, heat and sterilize at 95 ~ 95 ℃ for 15 minutes in a sterilizer, and then fill and seal in a sealed container for refrigeration.

The present invention to achieve the above object comprises a banana, apple, pineapple, strawberry, grapes (including concentrated puree) containing 28 to 61% method for producing a fruit tonkatsu sauce; Preparing tonkatsu sauce using 28-31% of apple, pineapple and grape juice (including concentrated fruit juice); It contains 28 ~ 61% of fruit puree or juice, 2.1 ~ 8.2% of onion juice, 3.8 ~ 11.5% of mayonnaise, and 0.1 ~ 2.0% of calcium 1 ~ 3.

The present invention will be described in the following examples.

Example 1.

In a mixing tank, 48 kg of onion juice, 85 kg of sugar, 92 kg of seasoning solution, 73 kg of vinegar and 5 kg of ustace sauce are mixed and dissolved in starch, 2.7 kg of starch is heated and heated at 95-100 ° C. for 30 minutes.

Next, cool down to 85 ℃ with cooling water, add 552kg of banana puree, 18kg of tomato puree, and 2.5kg of spice mixture, and then sterilize for 2 minutes by heat. Cooled to 50 ° C with cooling water, homogenized 116 kg of mayonnaise, 0.2 kg of banana flavor, 3.4 kg of calcium lactate, and 1.2 kg of DC, homogenized to obtain a light off-white banana flavor and aroma of banana tonkatsu sauce.

Example 2.

Onion juice 82kg, sugar 120kg, seasoning solution 63kg, tomato puree 73kg, apple vinegar 72kg, ustas sauce 3kg, beef EX powder 5kg and purified water 57kg dissolved while stirring starch 4.4kg heated over 95 ℃ for 30 minutes do. After cooling to 80 ℃ with cooling water, 465kg of apple puree, 15kg of tomato ketchup, 0.8kg of seasoning were added, and after homogenizing, the mixture was cooled to below 45 ℃, maintained at 80 ℃ for 40 minutes, 75kg of mayonnaise, 2kg of apple flavor and 1.5 spices. kg, bovine calcium 2.5kg, DC 1.8kg was added and homogenized sufficiently to obtain 1,000kg apple tonkatsu sauce excellent apple flavor and aroma.

Example 3.

64.7g of onion juice, white sugar 139g, seasoning liquid 26g, brewed vinegar 38g, seasoning 2g, beef extract concentrate 92g, purified water 55g are mixed and mixed with supernatant starch 63g, and it is heated and maintained at 95 ℃ or higher for stirring for 25 minutes. After cooling to 85 ℃, add 287g of pineapple puree, 115g of mayonnaise, and 60g of egg yolk powder, and then stir for 30 minutes, cool it to below 40 ℃, add 4.81g of calcium lactate, 8.81g of DC, 5.2g of mixed spices, and then homogenize sufficiently. To obtain 1,000 kg of pineapple pork cutlet sauce rich in flavor.

Example 4.

18 g of seasoning liquid, 3.6 g of brewed soy sauce, 21 g of onion juice, 3 g of citric acid, 68 g of brine vinegar, 125 g of white sugar, 67 g of tomato puree, 3 g of seasoning, mixed with 18 g of acetic acid starch and heated at 95 ° C for 35 minutes Thereafter, the mixture was cooled to 50 ° C, 5 g of calcium lactate, 20 g of DLA, 4.2 g of strawberry flavor, and 1.2 g of mixed flavor were sufficiently homogenized to obtain 1,000 kg of strawberry pork cutlet sauce having excellent strawberry flavor.

Example 5.

After mixing and dissolving 75 kg of seasoning liquid, 82 kg of onion juice, 72 kg of vinegar, 137 kg of white sugar, 48.5 kg of tomato puree, and 5 kg of seasoning, mix 37 kg of starch acetate and stir at 95 ° C or higher for 35 minutes 4 kg of calcium lactate, 2 kg of D.A., 2 kg of grape scent, and 2.1 kg of mixed spices were sufficiently homogenized to obtain 1,000 kg of light brown grape cutlet sauce with excellent grape flavor.

Example 6.

The starch of the mixing tank Example 2) was 18 kg, and 38 kg of apple puree and 3.2 kg of apple flavor were prepared in the same manner to obtain 1,000 kg of apple cutlet sauce.

Example 7.

Mixing tank Example 3) of acetic acid starch 35g, tomato puree 80g and pineapple puree instead of pineapple juice 415g, pineapple flavor 5.2g in the same manner to obtain a pink pineapple pork cutlet sauce 1,000kg.

Example 8.

45 g of acetic acid starch of mixed tank Example 5), 55 kg of tomato puree, and grape juice of 429.7 kg of grape juice and 5.2 g of grape flavor were the same, and 1,000 kg of grape tonkatsu sauce with excellent flavor was obtained.

Therefore, the present invention has a variety of nutrients and minerals, flavors, flavors, etc. of various fruits, grafted with pork cutlet beef, taste and nutrition, and the appearance and aroma of the rich functions of such a fruit has an excellent effect.

Claims (1)

Preparing a fruit tonkatsu sauce containing 28-61% of bananas, apples, pineapples, strawberries and grapes (including concentrated puree): Preparing tonkatsu sauce using 28% to 31% of apple, pineapple and grape juice (including concentrated fruit juice); It comprises a step of preparing fruit pork cutlet sauce containing 28 to 61% of fruit puree or juice, 2.1 to 8.2% of onion juice, 3.8 to 11.5% of mayonnaise, 1 to 3% of calcium, 0.1 to 2.0% of DH. Fruit pork cutlet sauce production method characterized in that.