KR20110120996A - Making method of pork cutlet - Google Patents
Making method of pork cutlet Download PDFInfo
- Publication number
- KR20110120996A KR20110120996A KR1020100040386A KR20100040386A KR20110120996A KR 20110120996 A KR20110120996 A KR 20110120996A KR 1020100040386 A KR1020100040386 A KR 1020100040386A KR 20100040386 A KR20100040386 A KR 20100040386A KR 20110120996 A KR20110120996 A KR 20110120996A
- Authority
- KR
- South Korea
- Prior art keywords
- pork
- powder
- cutlet
- oven
- weight
- Prior art date
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 35
- 239000011248 coating agent Substances 0.000 claims abstract description 14
- 238000000576 coating method Methods 0.000 claims abstract description 14
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 235000005822 corn Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 3
- 235000013312 flour Nutrition 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 235000008429 bread Nutrition 0.000 claims description 8
- 238000004043 dyeing Methods 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000000975 dye Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 108010073771 Soybean Proteins Proteins 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 238000005219 brazing Methods 0.000 claims description 2
- 235000021438 curry Nutrition 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 2
- 229940029982 garlic powder Drugs 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 229940001941 soy protein Drugs 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 241000234282 Allium Species 0.000 claims 1
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 5
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 4
- 238000012856 packing Methods 0.000 abstract description 3
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 241000246354 Satureja Species 0.000 description 4
- 235000012813 breadcrumbs Nutrition 0.000 description 4
- 238000000465 moulding Methods 0.000 description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 238000009954 braiding Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 231100000676 disease causative agent Toxicity 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
Classifications
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/065—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of meat
-
- 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
- A23V2300/20—Freezing
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
The present invention relates to a method for manufacturing tonkatsu for oven, and more particularly, to a method for producing tonkatsu for oven, which can be purchased in a commercially available product and baked right in the oven, as well as feeling crispy and savory.
In general, pork cutlet is a method of using the sirloin portion of the pork and a method of using a relatively inexpensive battery and Fuji portion, both of which are cut to a thickness of 6 ~ 8mm After the meat is seasoned, the pork is seasoned (Spice), and the flour and breadcrumbs are sequentially coated on the outside of the seasoned pork, and then fried. It is fed with ketchup and source.
However, conventionally prepared pork cutlet is sold in a frozen state in which pork is coated with flour and breadcrumbs, and the pork cutlet sold in this way has to be purchased by consumers and directly fried in oil at home. .
The present invention has been made in order to solve the above problems of the prior art, it is possible to increase the convenience as well as to increase the convenience by buying a commercially available to be baked directly in the oven to eat fried flour applied to the surface of pork The object of the present invention is to provide an oven tonkatsu manufacturing method that can improve the crispy and savory taste by adding corn flour and rice flour to it.
Oven pork cutlet manufacturing method according to the present invention for solving the above problems is formed by cutting the prepared pork to a certain size and then making a shape in the desired pork cutlet shape through the meat process; A dyeing step of immersing the pork molded in the forming step in a dyeing agent; Battering step of applying a battermix (Battermix) to the pork after the dyeing step; A breading step of applying a coating powder to the pork which has undergone the betting step; A cooking step of heating the pork coated with powder in the brazing step in a fryer at 183 to 187 ° C .; A freezing step of putting the cooked pork in a freezer that maintains a temperature of minus 35 ° C. or less so that the product temperature is minus 18 ° C. or less; It consists of a; packing step of placing the frozen pork in the box.
Here, the coating powder is composed of 80% by weight bread flour, 20% by weight corn flour; Bread powder may be composed of 80% by weight, rice powder 20% by weight.
The oven tonkatsu production method of the present invention is configured as described above has the advantage that you can feel the crispy and savory taste by adding corn flour and rice flour.
In addition, by purchasing the manufactured product, the consumer only needs to bake directly in the oven, and thus, convenience is increased.
1 is a manufacturing process of the pork cutlet manufacturing method according to the present invention.
Hereinafter, with reference to the accompanying drawings an embodiment of the oven tonkatsu production method according to the present invention will be described in detail.
1 is a manufacturing process chart of the pork tonkatsu manufacturing method according to the present invention.
Pork cutlet manufacturing method for an oven according to the present invention comprises a molding step, a dyeing step, a betting step, a braiding step, a cooking step, a freezing step and a packing step.
The molding step is a process of cutting the prepared pork to a certain size and then forming a shape of the desired pork cutlet through the beef process. To soften pork, use a meat grinder that chops the cut pork into fine pieces or squeezes it into a sheath.
The dyeing step is a process for improving the stability and flavor of the pork color and improving the preservation and shelf life by inhibiting the growth of Pseudomonas and aninetobacter, which are the causative agents of pork, and at the same time promoting the growth of lactic acid bacteria, The process of immersing the pork molded in a predetermined shape in the molding step in the dyeing agent. The salting agent used at this time is composed of purified salt, white sugar, acidity regulator, L- glutamate sodium, dextrin, onion powder, starch, garlic powder, seasoning pepper powder, flavor seasoning, curry flavor base, ginger powder, synthetic flavor.
The battering step is a process of applying a battermix (Battermix) to the pork after the dyeing step.
The beter mix used in this betting step has a function of helping to increase the bonding strength when the coating powder to be described later is applied to the surface of the pork.
Here, the vegetable mix is composed of a force powder, a premix base, corn powder, refined salt, soy protein separated, curis spice mix, whole egg powder, xanthan gum.
The breading step is a process of increasing the crispyness and savoryness that can be felt when chewing by applying a coating powder to the pork that has undergone the betting step.
The coating powder used at this time may be selectively used bread flour, corn flour and rice flour.
In more detail, the coating powder used in the coating step may be composed of 80% by weight of breadcrumbs and 20% by weight of corn flour, or may be composed of 80% by weight of breadcrumbs and 20% by weight of rice flour.
Thus, by adding corn flour and rice flour to the commonly used bread powder to form a coating powder can improve the crispy and savory.
The cooking step is a process in which the coated pork coated pork is cooked by heating in a fryer at 183 to 187 ° C. for 1 minute 38 seconds to 1 minute 42 seconds.
The freezing step is a process for putting the cooked pork by heating in a rapid freezing to maintain the temperature below minus 35 ℃ for 20 to 30 minutes so that the product temperature is below 18 ℃.
Through the above steps, the finished pork to be sold to consumers is completed through a packaging step of placing frozen pork, that is, pork cutlet in a box. At this time, the packaging time is preferably within 1 hour in order to prevent the finished pork cut to thaw. The completed pork cutlet is stored in a freezer at minus 18 ℃ and shipped using a freezer.
Claims (5)
A dyeing step of immersing the pork molded in the forming step in a dyeing agent;
Battering step of applying a battermix (Battermix) to the pork after the dyeing step;
A breading step of applying a coating powder to the pork which has undergone the betting step;
A cooking step of heating the pork coated with powder in the brazing step in a fryer at 183 to 187 ° C .;
A freezing step of putting the cooked pork in a rapid freezing unit to maintain a temperature below minus 35 ° C so that the product temperature is below minus 18 ° C;
Pork cutlet manufacturing method for oven, characterized in that consisting of; packaging step of placing the frozen pork in a box.
The coating powder is oven bread cutlet manufacturing method, characterized in that consisting of bread powder 80% by weight, corn flour 20% by weight.
The coating powder is oven bread pork cutlet manufacturing method, characterized in that consisting of bread powder 80% by weight, rice powder 20% by weight.
The salting agent is a refined salt, white sugar, acidity regulator, L- glutamate sodium, dextrin, onion powder, starch, garlic powder, seasoning pepper powder, flavor seasoning, curry flavor base, ginger powder, synthetic flavor, characterized in that Manufacturing method.
The Better Mix is a pork powder, a premix base, corn powder, refined salt, separated soy protein, curris spice mix, whole egg powder, xanthan gum production method characterized in that consisting of xanthan gum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100040386A KR20110120996A (en) | 2010-04-30 | 2010-04-30 | Making method of pork cutlet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100040386A KR20110120996A (en) | 2010-04-30 | 2010-04-30 | Making method of pork cutlet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20110120996A true KR20110120996A (en) | 2011-11-07 |
Family
ID=45391940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020100040386A KR20110120996A (en) | 2010-04-30 | 2010-04-30 | Making method of pork cutlet |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20110120996A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101236111B1 (en) * | 2011-04-15 | 2013-02-21 | 이강두 | Manufacturing aparatus and manufacturing method of meat product using chicken |
| KR101512900B1 (en) * | 2013-10-18 | 2015-04-16 | 농업회사법인 주식회사 금돈 | Pork cutlet using unpolished rice and the method of manufacturing thereof |
| KR20150085243A (en) * | 2014-01-15 | 2015-07-23 | 주식회사 야미푸드 | Manufacturing method of fried pork cutlet for cooking in microwave oven |
| KR102226025B1 (en) | 2020-10-16 | 2021-03-09 | 주식회사 하늘푸드 | Manufacturing Method of Non-Frying Pork Cutlet and Non-Frying Pork Cutlet |
| KR102260957B1 (en) * | 2020-10-15 | 2021-06-04 | 히노아스카(주) | Manufacturing method of pork curtlet |
-
2010
- 2010-04-30 KR KR1020100040386A patent/KR20110120996A/en active IP Right Grant
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101236111B1 (en) * | 2011-04-15 | 2013-02-21 | 이강두 | Manufacturing aparatus and manufacturing method of meat product using chicken |
| KR101512900B1 (en) * | 2013-10-18 | 2015-04-16 | 농업회사법인 주식회사 금돈 | Pork cutlet using unpolished rice and the method of manufacturing thereof |
| KR20150085243A (en) * | 2014-01-15 | 2015-07-23 | 주식회사 야미푸드 | Manufacturing method of fried pork cutlet for cooking in microwave oven |
| KR102260957B1 (en) * | 2020-10-15 | 2021-06-04 | 히노아스카(주) | Manufacturing method of pork curtlet |
| KR102226025B1 (en) | 2020-10-16 | 2021-03-09 | 주식회사 하늘푸드 | Manufacturing Method of Non-Frying Pork Cutlet and Non-Frying Pork Cutlet |
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| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| NORF | Unpaid initial registration fee |