KR20100134890A - Manufacturing method of handmade oven pork cutlet - Google Patents
Manufacturing method of handmade oven pork cutlet Download PDFInfo
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- KR20100134890A KR20100134890A KR1020090053241A KR20090053241A KR20100134890A KR 20100134890 A KR20100134890 A KR 20100134890A KR 1020090053241 A KR1020090053241 A KR 1020090053241A KR 20090053241 A KR20090053241 A KR 20090053241A KR 20100134890 A KR20100134890 A KR 20100134890A
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- 238000004519 manufacturing process Methods 0.000 title claims description 11
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- 238000000034 method Methods 0.000 claims abstract description 10
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
Description
본 발명은 수제 돈까스 제조방법에 관한 것으로서, 보다 상세하게는 돈까스를 기름에 튀기지 않고 오븐에 구워 조리함으로써 인체에 유해한 기름을 사용하지 않게 되고, 굽는 동안에도 돼지고기가 가지는 육즙이 유지되어 촉촉하고 부드러운 오븐용 수제 돈까스 제조방법에 관한 발명이다.The present invention relates to a method of manufacturing homemade pork cutlet, and more particularly, tossed pork cutlet in an oven without frying in oil to cook, thereby avoiding the use of harmful oils to the human body, and retaining the juicy meat of the pork during baking to moist and tender It is an invention concerning the manufacturing method of the homemade tonkatsu for oven.
일반적으로 돈까스는 포크 커틀릿(pork cutlet)을 다르게 부르는 용어로서, 비교적 저렴하면서도 영양이 풍부한 식품으로 특히 어린이들에게 인기가 많다.In general, pork cutlet is a different term for pork cutlet, a relatively inexpensive and nutritious food that is particularly popular with children.
이러한 돈까스를 수제로 제조하는 방법은 먼저 돼지고기를 소정의 두께로 두툼하게 썰어 얇게 편 후 소금과 후춧가루를 뿌려 간을 한다. 그리고, 밀가루를 입힌 후 계란을 묻히고, 빵가루를 씌워 냉장보관하고 필요할때마다 간단하게 조리하여 먹는다.The method of manufacturing such pork cutlet is made by first cutting the pork thickly into a predetermined thickness, thinly sliced, and then sprinkling with salt and pepper. Then, apply flour and fry eggs, cover with bread, keep refrigerated and simply cook as needed.
특히, 돈까스는 오븐 등에 굽는 경우 돼지고기의 육즙이 말라 퍽퍽하고 부드러운 느낌이 줄어들게 되므로, 주로 고온의 기름에 튀겨서 먹는다.In particular, pork cutlet when dried in the oven, such as juicy pork tends to reduce the puffiness and soft feeling, mainly fried in hot oil to eat.
그러나 이렇게 돈까스를 기름에 튀기게 되면 돼지고기에 함유된 지방성분이 고온에 의해 열량이 증가하게 된다. 또한, 돈까스를 튀기는 기름을 제때 갈아주지 않고 계속 튀기게 되면, 몸에 쌓이기는 쉽고 배출은 쉽지 않은 형태로 기름이 과산화되어 인체에 해로운 기름이 된다.However, when fried pork cutlet is fried in oil, the fat content of pork is increased by the high temperature. In addition, when fried deep-fried tonkatsu fried without changing the oil on time, it is easy to accumulate in the body and easy to discharge, the oil is peroxidized to be harmful to the human body.
따라서, 어린이 비만이 심각한 문제로 대두되고 있는 어린이나, 다이어트와 성인병에 민감한 성인들도 즐겨 먹을 수 없는 음식으로 인식되고 있는 실정이다. 또한, 돈까스의 돼지고기에 함유된 지방과, 조리하는 튀김기름으로 인해 느끼하게 느껴져 섭취를 꺼리는 경향이 있다.Therefore, children obesity is emerging as a serious problem, and adults sensitive to diet and adult diseases are recognized as a food that can not enjoy. In addition, the fat contained in pork cutlet, and the fried oil to cook tends to feel sensation, and tends to be reluctant to eat.
아울러, 튀김기름을 자주 갈아주어야 하고, 튀김기름을 고온으로 가열하기 위한 비용이 많이 소요되고, 튀김기름을 자주 갈아주지 않으면 매장 내에 역한 냄새가 나는 등 문제점이 있었다.In addition, the frying oil should be changed frequently, a lot of cost for heating the frying oil to a high temperature, and if the frying oil is not changed frequently, there was a problem such as smell in the store.
또한, 튀김기름에서 조리 시 정확한 조리시간 체크가 어려워 돈까스가 타거나 덜 익는 등 조리에 어려움이 많았다.In addition, when cooking in frying oil, it is difficult to check the correct cooking time, such as pork cutlet burning or undercooking, it was difficult to cook.
본 발명은 상기와 같은 종래 돈까스가 가지는 문제점을 해결하고자 하여 안출된 발명으로서, 기름에 튀기지 않고 오븐에 구워서 먹을 수 있는 수제 돈까스를 제공함에 목적이 있다.The present invention has been made to solve the problems of the conventional pork cutlet as described above, and an object thereof is to provide a homemade pork cutlet which can be baked and eaten in an oven without being fried in oil.
또한, 본 발명은 돈까스를 오븐에 구워 조리하면서도 돼지고기의 육즙이 마르지 않도록 하여 퍽퍽하지 않은 돈까스를 제공함에 다른 목적이 있다.In addition, the present invention has another object to provide a pork cutlet that is not puffed up so that the pork cutlet does not dry while cooking the pork cutlet in the oven.
또한, 본 발명은 돈까스가 고소하면서도 부드러운 질감을 가지도록 하여 시식자에게 만족감을 주도록 함에 다른 목적이 있다.In addition, the present invention has another object to give the pork cuttlement to the taster to have a sued and smooth texture.
본 발명은 상기와 같은 목적을 위해 생돈등심살에 소금, 후추로 초벌 양념하는 단계; 상기 초벌 양념된 생돈등심살에 야채육수를 잠기도록 부어 8~10℃에서 3~4시간동안 숙성시키는 단계; 상기 숙성된 생돈등심살에 야채양념반죽을 입히는 단계; 상기 야채양념반죽이 입혀진 생돈등심살에 빵가루를 묻히는 단계; 및 상기 빵가루가 묻혀진 생돈등심살을 오븐에 넣고 굽는 단계로 이루어지는 것을 특징으로 한다.The present invention is the step of seasoning with salt, pepper in raw pork sirloin for the above purpose; Pour soaked vegetable broth in the prime seasoned raw pork fillet and aging for 3 to 4 hours at 8 ~ 10 ℃; Coating vegetable seasoning dough on the aged raw pork fillet; Burying bread crumbs in the raw pork fillet coated with the vegetable seasoning dough; And it is characterized in that consisting of the step of putting the raw pork fillet buried with bread crumbs in the oven.
본 발명의 일 실시예에 따르면 야채육수는, 통후추, 배, 파인애플, 키위, 양파, 감초, 검은콩이 혼합된 야채와 물을 1.5 : 7의 비율로 혼합하여 6시간 가열하여 제조하는 것을 특징으로 한다.According to an embodiment of the present invention, the vegetable broth is characterized in that the mixture of pepper, pear, pineapple, kiwi, onions, licorice, black beans and vegetables mixed with water in a ratio of 1.5: 7 to heat for 6 hours to produce do.
본 발명의 다른 일 실시예에 따르면, 야채양념반죽은 야채와 우유, 계란, 밀가루 및 야채육수를 혼합하여 반죽한 것을 특징으로 한다.According to another embodiment of the present invention, the vegetable seasoning dough is characterized by kneading a mixture of vegetables and milk, eggs, flour and vegetable broth.
본 발명의 다른 일 실시예에 따르면, 야채양념반죽을 입힌 생돈등심살을 8~10℃에서 2시간 동안 2차 숙성시키는 단계가 더 포함되는 것을 특징으로 한다.According to another embodiment of the present invention, it is characterized in that it further comprises the step of aging the raw pork sirloin coated with vegetable seasoning dough for 2 hours at 8 ~ 10 ℃.
본 발명의 다른 일 실시예에 따르면, 수제 돈까스를 오븐에 굽는 단계에서 240℃의 온도에서 6분의 시간동안 굽는 것을 특징으로 한다.According to another embodiment of the present invention, the homemade pork cutlet is baked in an oven at a temperature of 240 ° C. for 6 minutes.
본 발명의 다른 일 실시예에 따르면, 수제 돈까스를 오븐에 굽기 전에 팬에 버터를 녹인 후, 상기 수제 돈까스를 초벌구이한 후 오븐에 굽는 것을 특징으로 한다.According to another embodiment of the present invention, the butter is melted in a pan before baking the homemade tonkatsu in an oven, and then roasted in the oven after first baking the homemade tonkatsu.
본 발명에 따른 오븐용 수제 돈까스는 기름에 튀기지 않고 오븐에 구워서 조리함으로서 조리된 돈까스의 열량이 높아질 염려가 없다.Homemade pork cutlet for the oven according to the present invention is not fried, and there is no fear that the calories of the cooked pork cutlet will be increased by baking in an oven.
또한, 본 발명에 따른 오븐용 수제 돈까스는 오븐에 구워조리하면서도 육즙이 마르지 않아 고기가 퍽퍽하지 않고 부드러운 장점이 있다.In addition, the homemade pork cutlet for the oven according to the present invention is cooked in an oven, but the meat is not dried, so the meat is not puffy and has a soft advantage.
또한, 본 발명에 따른 오븐용 수제 돈까스는 고소하면서도 부드러운 질감을 가지고, 역한 냄새가 나지 않아 소비자와 판매자 모두에게 만족감을 줄 수 있다.In addition, the homemade pork cutlet for the oven according to the present invention has a savory and soft texture, and does not smell inversely, which may give satisfaction to both consumers and sellers.
또한, 본 발명에 따른 오븐용 수제 돈까스는 조리 시 오븐을 사용함으로써, 연료절감 및 조리비용을 절감하고 오븐의 타이머를 이용하여 초보자도 누구나 쉽게 조리가 가능하다.In addition, the homemade pork cutlet for the oven according to the present invention can be easily cooked by anyone even using a timer of the oven by using an oven when cooking, reducing fuel cost and cooking cost.
이하, 본 발명의 가장 바람직한 일 실시예의 구성을 첨부한 도면을 참고하여 설명하면 다음과 같다.Hereinafter, the configuration of the most preferred embodiment of the present invention will be described with reference to the accompanying drawings.
도 1은 본 발명에 따른 오븐형 수제 돈까스의 제조방법 순서도이다.1 is a flowchart of a method for manufacturing an oven-made homemade pork cutlet according to the present invention.
생돈등심살 100g을 5mm 두께로 절단하여 연육기에서 칼집을 낸 후 고기망치를 이용하여 골고루 다져 펴지도록 하여 생돈등심살의 두께가 약 3mm가 되도록 한다.Cut 100g of raw pork fillet into 5mm thickness, cut it in the meat grinder, and spread it evenly using meat hammer to make the raw pork fillet thickness about 3mm.
얇게 펴진 생돈등심살에 소금과 후추를 뿌려 초벌양념을 한다. 그리고, 이를 별도로 제조한 야채육수에 담구어 8~10℃의 저온에서 3~4시간 정도 숙성시킴으로써 생돈등심살이 부드러워지도록 한다.Sprinkle salt and pepper on thin raw pork fillet and season it with seasoning. And, soaked in a separately prepared vegetable broth to ripen for 3 to 4 hours at a low temperature of 8 ~ 10 ℃ to make the raw pork fillet tender.
야채육수는 각종 야채(양파, 배, 키위, 파인애플, 대파, 통후추, 감초, 무우 등)를 물과 1.5 : 7의 비율로 혼합하여, 100℃ 이상의 온도에서 6시간 동안 가열하여 제조한다. Vegetable broth is prepared by mixing various vegetables (onions, pears, kiwi, pineapples, green onions, whole peppers, licorice, radishes, etc.) with water at a ratio of 1.5: 7 and heating at a temperature of 100 ° C. or higher for 6 hours.
숙성된 생돈등심살에 미리 만들어 둔 야채양념반죽을 입힌다. 야채양념반죽은 양파, 마늘, 생강, 후추, 대파 등의 야채 : 우유 : 계란 : 밀가루를 1 : 1 : 1 : 7의 비율로 혼합하여 반죽하여 제조한다. Precooked raw pork fillet is coated with pre-made vegetable seasoning dough. Vegetable seasoning Dough is prepared by mixing vegetables such as onion, garlic, ginger, pepper, and leek: milk: egg: flour in a ratio of 1: 1: 1: 1.
야채양념반죽이 입혀진 생돈등심살에 빵가루를 묻힌다. 야채양념반죽이 입혀지고 빵가루가 묻혀진 생돈등심살을 다시 8~10℃의 냉장고에서 2시간 동안 2차 숙성시킴으로써, 야채양념반죽은 보다 찰지게 하고 생돈등심살은 보다 부드러워지도록 한다.Bread powder is applied to raw pork fillet topped with vegetable seasoning dough. Raw pork fillet coated with marinated dough and breaded is aged for 2 hours in a refrigerator at 8 ~ 10 ℃ for 2 hours to make vegetable spiced dough more cold and smoothed.
제조된 수제 돈까스는 급속 냉장 보관하고, 필요시마다 꺼내어 오븐에서 240℃의 온도에서 약 6분여 동안 구워 조리한다. 이때, 수제 돈까스를 오븐에 굽기 전 에 먼저 팬에서 초벌구이를 하는 것이 바람직하며, 이를 위해 팬에 무염 버터를 녹인 후 수제 돈까스의 앞 뒤를 초벌구이한다.The prepared homemade pork cutlet is rapidly refrigerated, taken out as needed, and baked in an oven at 240 ° C. for about 6 minutes and cooked. At this time, before baking the homemade pork cutlet in the oven, it is preferable to first roast it in a pan. For this purpose, melt unsalted butter in the pan and then roast the front and back of the homemade pork cutlet.
고온의 오븐에서 구워지는 수제 돈까스는 야채양념반죽이 돼지고기의 육즙이 마르지 않도록 보호하고, 곱게 갈은 야채가 수분을 함유하여 돼지고기가 퍽퍽해지는 것을 보완해 준다.Homemade tonkatsu, baked in a high-temperature oven, protects the pork from drying out, and the finely ground vegetables contain moisture to compensate for the pork being puffed up.
또한, 초벌구이에 사용하는 버터가 고소한 맛을 지니는 수제 돈까스를 제공하며, 튀김기름에 튀기지 않음으로써 열량이 높아지지 않고 느끼하지 않다. 그리고, 오래된 튀김기름으로 인한 역한 냄새가 발생할 염려가 없으며, 구수함과 부드러움이 지속되는 수제 돈까스가 제공된다. 튀김기름을 가열하기 위한 연료를 절감할 수 있으며, 튀김기름의 사용에 따른 비용도 절감할 수 있다.In addition, the butter used for roasting provides homemade pork cutlet with a savory taste, and does not feel calorie high because it is not fried in fried oil. In addition, there is no fear of an adverse smell caused by old frying oil, and homemade pork cutlet is provided that lasts softness and softness. The fuel for heating the frying oil can be saved, and the cost of using the frying oil can be reduced.
특히, 본 발명에 따른 오븐형 수제 돈까스는 오븐을 이용하여 누구나 쉽게 조리가 가능하며, 너무 오랜시간동안 조리되어 타거나, 너무 덜익는 등의 염려가 전혀 없게 된다.In particular, the oven-type homemade pork cutlet according to the present invention can be easily cooked by anyone using an oven, and cooked for too long, so that there is no concern about burning, or being too ripe.
상기에서는 본 발명의 바람직한 실시예를 참조하여 설명하였지만, 해당 기술 분야의 숙련된 당업자는 하기의 특허 청구의 범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.Although described above with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and changed within the scope of the invention without departing from the spirit and scope of the invention described in the claims below I can understand that you can.
도 1은 본 발명에 따른 오븐형 수제 돈까스의 제조방법 순서도이다.1 is a flowchart of a method for manufacturing an oven-made homemade pork cutlet according to the present invention.
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