KR20060102569A - Cheese sauce sweet-and-sour pork - Google Patents

Abstract

 The present invention is a method of producing sweet and sour pork by coating a starch dough mixed with pork in water and fried in oil and then pouring a sauce mixed with vegetables and starch in water on the fried meat, providing a pork coated meat; Add vinegar, tomato and chopsticks and sugar to water, heat it, dissolve it, and quantitate various vegetables and fruits, cut it, cook it gently, stir the starch in water, heat, and add 5-30% by weight of cheese to the final sweet and sour sauce. Providing an added heated sweet and sour sauce; And it relates to a method of producing a sweet and sour cheese sauce characterized in that the step of evenly pouring the sweet and sour sauce in the pork.

 Sweet and sour pork, sweet and sour sauce, cheese sauce

Description

Cheese Sauce Sweet-and-Sour Pork

The present invention relates to sweet and sour pork in cheese sauce, and more particularly, to prepare a sweet and sour sauce heated by adding 5-30% by weight of cheese to the final sweet and sour sauce, and evenly pouring the sauce on fried pork to produce sweet and sour pork in cheese sauce. It is about how to.

In general, sweet and sour pork is made by mixing starch dough mixed with pork and fried in oil, and then pouring water mixed with vegetables and starch on the fried meat. The main ingredient of sweet and sour pork is pork, which is more fat than other meats, and like fat, there are no fats in the meat, so if you remove all the fat and cook it, it will be tighter and less flavorful. This is strong. In addition, pork is nutritious but cooked after removing the smell because of the peculiar smell of pork.

Adding sweet and sour cheese to cheese neutralizes the taste of pork, removes meaty flavor and adds flavor. Adding sweet and sour pork to sweet and sour pork can produce sweet and sour pork containing lactobacillus and eliminate the taste and smell.

Conventional sweet and sour sauce is a mixture of vegetable and starch in water, which is simple in terms of taste, color, aroma and nutrition. Recently, tomato ketchup is mixed together to improve the simple taste and color, and red color enhances the irritating taste and appetite.

 It is an object of the present invention to provide a sweet and sour sauce with improved taste and color as well as flavor and nutrition. Another object of the present invention is to provide a method for producing a sweet and sour sauce with excellent physical and sensory properties.

 The present invention is a method of producing sweet and sour pork by coating a starch dough mixed with pork in water and fried in oil and then pouring a sauce mixed with vegetables and starch in water on the fried meat, providing a pork coated meat; Add vinegar, tomato and chopsticks and sugar to water, heat it, dissolve it, and quantitate various vegetables and fruits, cut it, cook it gently, stir the starch in water, heat, and add 5-30% by weight of cheese to the final sweet and sour sauce. Providing an added heated sweet and sour sauce; And it relates to a method of producing a sweet and sour cheese sauce characterized in that the step of evenly pouring the sweet and sour sauce in the pork. In the present invention, the sweet and sour sauce is characterized in that the yogurt is added to the cheese at a weight ratio of 5: 1.

In the present invention, if the amount of cheese is too small, the taste and aroma of the cheese is not properly obtained, and if too much, the viscosity of the sauce tends to be too high, it is preferable to add 5 to 30% by weight of cheese relative to the final sweet and sour sauce.

Vegetables are added in consideration of the nutritional balance of sweet and sour meat, which is a meat dish, and vegetables, such as cucumbers, carrots, and onions, are cut and fried for vegetable oils and fats. Vegetable fats and oils, such as soybean oil, corn oil, cottonseed oil, and can be used for both solidified margarine and the like.

In addition, tomato ketchup can be added in the sensory test to give a good sour taste and to enhance the appetite. If the amount of tomato ketchup is too small, it is difficult to maintain the proper acidity, the red color does not appear well, and if it is added too much, the viscosity becomes too high and the acidity is strong so that the pH tends to be too low. Tomato ketchup is preferably used in an amount of 20-60 parts by weight with respect to parts by weight of water.

Example 1: Preparation of sweet and sour cheese sauce

100 g of cheese, 20 g of onion, 20 g of carrot, 20 g of cucumber, 20 g of apple, 30 g of water, 140 g of Tomatoke R, 140 g of sugar, 0.5 g of salt, 500 g of anchovy, and an appropriate amount of starch dissolved in water were prepared.

20 g of onions, 20 g of carrots, 20 g of cucumbers, and 20 g of apples were cut to have a length of 1 cm each. Add 500 g of anchovy to the frying pan, add 20 g of cut onion, 20 g of carrot, 20 g of cucumber, and 20 g of apple, and add seasoning. In a separate container, add 5 g of starch, 140 g of tomato ketchup, 140 g of sugar, and 0.5 g of salt, pour 30 g of water, stir well to the right concentration, pour into the sauce, stir well, and pour into the ladle containing the sauce. The sauce was made thick enough to run down. Thereafter, 100 g of cheese powder was sprinkled on the sauce, and then heated in a microwave oven for 2 minutes to prepare a cheese sauce for water bath.

Example 2 Preparation of Cheese Sauce

Choose lean meat and quantify 400g and cut it into 3 ~ 5cm size and dip it in cold water to remove blood. Dehydrated pork should be drained except for the proper amount of water. One egg, 280 g of starch, 40 g of water, 0.5 g of salt, 0.5 g of seasoning, and 5 g of sake were prepared.

The cut pork 400g, 1 egg, starch 280g, water 40g, salt 0.5g, seasoning 0.5g and 5g sake in a bowl and mix well. Meat is seasoned with some salt and seasonings. Pour a proper amount of oil into a frying pan or a fryer and heat it to 165 ~ 175 ℃ to fry pork coated in hot oil without frying. The fried meat for 3 to 5 minutes was once again fried in oil at 165-175 ° C for the sake of frying. Deep-fried meats are grilled, greased and placed in a bowl. The cheese sauce prepared in Example 1 is poured onto the fried dish.

The sweet and sour sauce was pink in color and had a cheesy flavour. The cheese sauce was poured over the fried meat to make sweet and sour pork, and then the sensory test was performed. Sensory tests were conducted on 15 trained panelists to examine the color, aroma and taste of the sample. The results are reported in Table 1 below.

Example 3 Preparation of Cheese Sauce

20 g of onions, 20 g of carrots, 20 g of cucumbers, and 20 g of apples were cut to have a length of 1 cm each. Add 500 g of anchovy to the frying pan, add 20 g of cut onion, 20 g of carrot, 20 g of cucumber, and 20 g of apple, and add seasoning. 5g of starch, 140g of tomato ketchup, 140g of sugar, and 0.5g of salt were added to a separate container, and 30g of water was poured well, stirred to a suitable concentration, and then poured into a cut sauce to prepare a general sauce.

Choose lean meat and quantify 400g and cut it into 3 ~ 5cm size and dip it in cold water to remove blood. Dehydrated pork should be drained except for the proper amount of water. One egg, 280 g of starch, 40 g of water, 0.5 g of salt, 0.5 g of seasoning, and 5 g of sake were prepared. Put the cut pork 400g, 1 egg, starch 280g, water 40g, salt 0.5g, seasoning 0.5g and 5g of sake in a bowl, mix well and pour the appropriate amount of oil heated to 165 ~ 175 ℃ fried in hot clothes Put the pork coated so that it does not tangle and fry it for 3 to 5 minutes. The fried meat for 3 to 5 minutes was once again fried in oil at 165-175 ° C for the sake of frying. Deep-fried meats are grilled, greased and placed in a bowl. The common sauce prepared above was poured onto the fried dish and sprinkled with 100 g of cheese powder and heated in a microwave oven for 2 minutes to melt the cheese evenly to prepare sweet and sour pork.

The sweet and sour pork was made and then sensory test was performed. Sensory tests were conducted on 15 trained panelists to examine the color, aroma and taste of the sample. The results are reported in Table 1 below.

Example 4: Preparation of sweet and sour cheese sauce

A cheese sauce for a water bath was prepared in the same manner as in Example 1, except that 100 g of cheese powder was mixed with 20 g of yoghurt instead of 100 g of cheese powder in Example 1.

Example 5 Preparation of Cheese Sauce

Cheese sauce sweet and sour pork was prepared in the same manner as in Example 2 except that the cheese sauce prepared in Example 4 was poured instead of pouring the cheese sauce prepared in Example 1 on the frying in Example 2. The sweet and sour sauce was pink in color and had a cheesy flavour. The cheese sauce was poured over the fried meat to make sweet and sour pork, and then the sensory test was performed. Sensory tests were conducted on 15 trained panelists to examine the color, aroma and taste of the sample. The results are reported in Table 1 below.

Comparative Example 1

Choosing only lean pork, weighed 400g, cut it into 1cm wide and 4cm long, pounded with a knife to soften the meat, then coated starch dough mixed with water, and fried in 120-150 ℃ boiling oil. 20 g of cucumber and 20 g of carrots were quantified and cut to 1 cm each, and 20 g of onion was quantified and cut to 1 cm each. 5g margarine in a frying pan heated to melt, put all the vegetables and cooked slightly. 150g of water was poured again, 5g of starch and 140g of tomato ketchup were slowly added while stirring to prepare a sweet and sour sauce. The color was red and had a sour smell. Sweet and sour sauce was poured on the fried meat to make sweet and sour pork and then sensory test was performed. The sensory test was carried out on 15 trained panelists, and the palatability of color, aroma and taste of the samples were examined using a 10-point scale.

color incense flavor Example 2 141 141 142 Example 3 142 143 143 Example 5 145 145 146 Comparative Example 1 102 103 104

It can be seen from the results of the table that the cheese sauce sweet and sour pork of the present invention has excellent aroma and high preference in color, and the source of the embodiment of the present invention is superior in color, aroma and taste as compared to the source of the conventional comparative example. Conventional sweet and sour pork has only sweet and sour taste and crispy taste, but the sweet and sour pork of the present invention matches the taste of the chewy cheese with the crispy fried taste to enhance the enjoyment of the taste. In addition, yogurt-containing cheese sauce sweet and sour can remove the taste and smell, and it is excellent in nutrition because it contains lactic acid bacteria.

 The sweet and sour pork of the present invention is chewy compared to the conventional sweet and sour pork, has a soft and visual effect, and has a taste that is different from conventional sweet and sour sauce with a combination of savory cheese and sweet and sour sauce. The taste of a cheese blends to enhance the enjoyment of the taste and contains nutritional lactic acid ingredients.

Claims (2)

Claims [1] A method of preparing sweet and sour pork, wherein the pork is coated with starch dough mixed with water and fried in oil, and then the vegetables and starch mixed with water are poured on the fried meat, the method comprising: providing pork coated meat; Add vinegar, tomato and chopsticks and sugar to water, heat it, dissolve it, and quantitate various vegetables and fruits, cut it, cook it gently, stir the starch in water, heat, and add 5-30% by weight of cheese to the final sweet and sour sauce. Providing an added heated sweet and sour sauce; And evenly pouring the sweet and sour sauce to the pork. The method of claim 1, wherein the sweet and sour sauce is a method of producing a sweet and sour cheese sauce characterized in that the addition of yogurt to the cheese at a weight ratio of 5: 1.