KR20020020580A - a manufacturing method of sauce for a pork cutlet - Google Patents

Abstract

PURPOSE: A process of preparing pork cutlet sauce by heating beef and bones for a long period of time and then mixing fruits such as apple, pear or the like and natural spices such as leaves of basil, salary or the like is provided. Whereby, the sauce has improved taste and nutritive values and is removed in the fatty smell of meat. CONSTITUTION: Beef and bones are soaked in a specified amount of water, heated with natural spices such as salary, leaves of basil(Ocimum basilicum L.) or the like and fruits and vegetables such as apple, pear, onion, green onion, carrot, garlic, wine, mustard, curry powder, whole pepper, ginger or the like at 180 to 200deg.C for about 36 hr and sieved until the amount of the material is reduced by 1/2 to produce a first sauce, which is heated with steak sauce, hot sauce, worcester sauce, paste, ketchup, butter, margarine and sugar for about 20 to 30 min.

Description

Pork cutlet sauce and its manufacturing method {a manufacturing method of sauce for a pork cutlet}

The present invention relates to a pork cutlet sauce and a method of manufacturing the same. More specifically, when preparing a sauce of pork cutlet, the fruit and various ingredients such as spices and beef broth, apples, and pears are added, and the sieves are sieved through a low heat for a long time. It is to provide a pork cutlet sauce with a unique aroma and soft taste and a method of manufacturing the same after adding a few ingredients such as a paste (tomato stock solution).

In general, tonkatsu, the main menu of restaurants and Japanese food restaurants, uses commercial tonkatsu sauce or boiled vegetables in commercial tonkatsu sauce.

The above method has the advantage of easy to use, but commercially available pork cutlet sauce is difficult to remove the unique smell of meat, the taste and nutrition is uniform and simple, there is a problem that the taste and nutrition of the pork cutlet is not varied.

The present invention has been made to solve the above problems,

Its purpose is to make beef and chop bones for a long time in pork cutlet sauce and its manufacturing method to make broth and use it to save nutrients, taste fresh, and facilitate nutrient intake,

Another purpose is to add fruits such as apples and pears to make the fruit soft and mellow.

Another purpose is to use a natural spices such as bay leaf, celery, gourd and sibling to remove meaty smell and to provide a sauce that enhances appetite with a sweet scent and enhances appetite. It is about a method.

Pork cutlet sauce and a method of manufacturing the same according to the present invention

Beef and crushed bones in a certain amount of water to serve the broth,

Natural spices such as celery, bay leaf, basil (Ocimum basilicum L.) and siblings also have a long-lasting fragrance like broth,

Fruits such as apples and pears are also boiled in broth and mixed with strong flavors from spices to give a soft and soft taste.

In the above process, put other onions, onions, carrots, garlic, wine, mustard, curry, beef powder, whole pepper, ginger, etc. together with broth and boil for a long time on a low heat of about 180 degrees Celsius to about 200 degrees Celsius, and then the amount of the ingredients When this is reduced to 1/2, sift through the debris to complete the primary source.

Then steak A1 sauce, steak sauce (OTTOGI®), hot sauce, utasta sauce, paste (tomato stock), ketchup, butter, margarine and sugar in the pre-made sauce and boil for about 20-30 minutes Cool down after.

The time to boil the above ingredients on low heat in the manufacturing process of the primary sauce is suitable for 36 hours and boils for more than 36 hours after 40 hours not only savor the flavor of the saengchae but also nutrients are destroyed, you can feel the taste and flavor properly No,

If you do not boil for about 36 hours and kneel down for less than 30 hours, the beef and crushed bones will not be rich enough to give a deep and mellow taste, and the fragrance of the spices will not be able to give sweet flavor.

In addition, the materials can be adjusted in the same ratio according to the amount of the source to be prepared, and removes the peculiar smell of meat and gives a sweet aroma In the present invention preferably celery, bay leaf, milk quality, sibling, etc. I used spices

If you can provide a sweet scent, you can use other natural flavors.

Basil (Baci-Ocimum basilicum L.) of the natural spices used in the method of preparing the pork cutlet sauce according to the present invention grows from India, tropical Asia to Africa, and uses leaves, blossoms and is sweet and clove (clover) and ginger. It is characterized by a noble fragrance that looks like mixed.

Basil is used as a fragrance for the deceased because it is a plant that clears the air and revitalizes it. Especially, it is an indispensable fragrance for tomato dishes in Western countries, and it is popular as a ssamchae in Korea, and it contains a large amount of iron and phosphorus. It has high vitamin A and C content, and leaves and stems are effective in preventing colds by improving blood circulation.

Essential oils extracted from the leaves of basil are used in perfumes, but in the old days they were nervous and used as a medicine for rheumatism. When dried, powdered and put in small bags, they were carried in a small bag called "SNUFF". It has the effect of clearing the head and eliminating headaches, and drinking tea is effective not only for nervousness and headache, but also for stomatitis, and it has a tonic effect. The sweet and refreshing scent of basil is indispensable for cooking of tomatoes, especially chicken, It is widely used for cooking seafood, vegetables and salads, spaghetti, pizza pies, stews, soups and sauces.

Onions, garlic, and ginger remove the irritating odors and tastes of allyldisulfide, a sulfur-containing compound, adding flavor to food, enhancing appetite, and helping digestion. In particular, ginger, which is composed of essential oils and refined ingredients, suppresses spontaneous exercise, antipyretic and analgesic action, antitussive action, and prostaglandin biosynthesis. Onions with a distinctive aroma and irritant onions are originally sweet, but as they ripen, sugar is added. The irritating smell of onion removes fishy fishy and fishy fishy smell and is used as flavor vegetable.

It is rich in calcium, iron, and vitamins, and has a unique scent, so that it is widely used in raw food, medicinal and cooking, and it is indispensable in Korean seasonings with garlic.

Hereinafter, the specific manufacturing process of the seasoning sauce by the above method is as follows.

1 liter of water (18 liters), 600 g of beef, 600 g of chopped bones, 300 g of celery, 40 laurel leaves, 10 g of siblings, 10 g of siblings, 500-600 g of onions, 20 g of onions, 800 g of carrots, 1000 g of pears, 1000 g of apples, 300 g of wine, 1 wine Bottle (4 liters), 150g of mustard, 100g of curry powder, 50g of flour, 100g of black pepper.

Put the above ingredients in a bowl and boil for 36 hours on a low heat of about 180 degrees Celsius to about 200 degrees Celsius, and when the amount of the boiled ingredients is reduced to 1/2, the debris is filtered out to make the primary sauce.

Next, 3 liters of steak A1 sauce, 4.5 liters of steak sauce (OTTOGI ™), 2 liters of hot sauce, 2 liters of uta sauce, 1 liter of paste (tomato juice), 2 kg of ketchup, 1 butter (large, 600 g), margarine One (large, 600 g), 1 kg of sugar is put in the above-prepared primary sauce boiled for about 20-30 minutes and then cooled to complete the pork cutlet sauce of the present invention.

Looking at the weight ratio of the primary source of the pork cutlet sauce as follows.

Water (54-60%), Beef (1.8-2%), Bone Bone (1.8-2%), Celery (0.85-1%), 40 Laurel Leaves (0.028-0.033%), Quality (0.028-0.033%) , Siblings (0.028-0.033%), onions (1.4-2%), green onions (0.056-0.066%), carrots (2.24-2.64%), pears (2.8-3.3%), apples (2.8-3.3%), garlic (0.85-0.99%), wine (12-13.3%), mustard (0.43-0.49%), curry powder (0.28-0.33%), beef powder (0.14-0.17%), whole pepper (0.28-0.33%)

In the following Examples the present invention will be described in detail.

(Example)

By the manufacturing process is carried out by varying the composition as shown in Table 1 below.

% By weight of spices 0.055 0.065 0.075 0.085 0.095 0.105 0.115 0.125 Weight percent of beef and chopped bones relative to water content 4.7 5.2 5.7 6.2 6.7 7.2 7.7 8.2 Boil the first sauce (h) 18 24 30 36 42 48

Table 1, Table 3, Table 4, the results of the sensory test performed on the sensory test personnel according to the Example.

% By weight of spices 0.055 0.065 0.075 0.085 0.095 0.105 0.115 0.125 incense 3.1 3.8 4.3 4.6 4.9 4.5 4.4 4.3 Overall preference 3.0 3.5 4.2 4.8 4.7 4.2 3.3 2.9

* 5-point symbol scale: (5: very good, 3: good, 1: very bad)

Weight percent of beef and chopped bones relative to water content 4.7 5.2 5.7 6.2 6.7 7.2 7.7 8.2 Overall preference 2.8 3.2 4.5 4.6 4.9 4.8 3.3 3

* 5-point symbol scale: (5: very good, 3: good, 1: very bad)

Boil the first sauce (h) 18 24 34 36 40 48 Overall preference 2.4 2.9 4.6 4.8 3.9 2.1

* 5-point symbol scale: (5: very good, 3: good, 1: very bad)

The results of Tables 2 to 4 show more than average overall preference, in particular, the weight ratio of the spices to the total weight is clearly good between 0.084-0.099, and the weight ratio of beef and chopped bone to the water content is between 6.2-7.2 Is good

In addition, it can be seen from the result that the boiling time of the primary sauce is suitable for 34 to 36 hours.

As described above, the present invention facilitates the intake of nutrients while at the same time using a broth made from boiled beef and chopped bone for 36 hours in a sauce used for pork cutlet.

By adding apple and pear fruits, they have a soft and soft taste.

Natural flavors such as laurel, celery, milk, siblings are used to remove meaty flavors unique to meat, which enhances appetite with a sweet aroma to enhance appetite.

Claims (2)

For pork cutlet sauce, Beef (1.8-2%), Bone Bone (1.8-2%), Celery (0.85-1%), 40 Laurel Leaves (0.028-0.033%), Water Quality (0.028-0.033%) in Water (54-60%) , Siblings (0.028-0.033%), onions (1.4-2%), green onions (0.056-0.066%), carrots (2.24-2.64%), apples (2.8-3.3%), garlic (0.85-0.99%), wine (12-13.3%), mustard (0.43-0.49%), curry powder (0.28-0.33%), beef powder (0.14-0.17%), and black pepper (0.28-0.33%) When you make the first sauce that filtered the residue, Steak A1 Sauce (20-22%), Steak Sauce (20-22%), Hot Sauce (13.8-14.2%), Usta Sauce (13.8-14.2%), Paste (Tomato Stock) (6.8-7.2%), Ketchup ( 6.8-7.2%), butter (3.9-4.3%), margarine (3.9-4.3%), sugar (6.8-7.2%) in a weight ratio and boiled in a ratio of 1: 1 in the above prepared primary sauce Tonkatsu sauce, characterized in that. In the manufacturing method of pork cutlet sauce, Beef (1.8-2%), Bone Bone (1.8-2%), Celery (0.85-1%), 40 Laurel Leaves (0.028-0.033%), Water Quality (0.028-0.033%) in Water (54-60%) , Siblings (0.028-0.033%), onions (1.4-2%), green onions (0.056-0.066%), carrots (2.24-2.64%), apples (2.8-3.3%), garlic (0.85-0.99%), wine (12-13.3%), sheep mustard (0.43-0.49%), curry powder (0.28-0.33%), beef powder (0.14-0.17%), and black pepper (0.28-0.33%) in weight ratio of 180 degrees Celsius to 200 degrees Celsius After boiled for 36 hours on low heat of about degree, sift the residue when the ingredients remain about 1/2 of the weight to make the first sauce, Steak A1 Sauce (20-22%), Steak Sauce (20-22%), Hot Sauce (13.8-14.2%), Usta Sauce (13.8-14.2%), Paste (Tomato Stock) (6.8-7.2%), Ketchup ( 6.8-7.2%), butter (3.9-4.3%), margarine (3.9-4.3%) and sugar (6.8-7.2%) in a weight ratio and put in a ratio of 1: 1 in the above prepared primary source 20 Method of producing a pork cutlet sauce, characterized in that boiled for about 30 minutes.