KR20130041866A - Method for processing pork cutlet using potato - Google Patents
Method for processing pork cutlet using potato Download PDFInfo
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- KR20130041866A KR20130041866A KR1020130031437A KR20130031437A KR20130041866A KR 20130041866 A KR20130041866 A KR 20130041866A KR 1020130031437 A KR1020130031437 A KR 1020130031437A KR 20130031437 A KR20130031437 A KR 20130031437A KR 20130041866 A KR20130041866 A KR 20130041866A
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 79
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 79
- 235000015277 pork Nutrition 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 50
- 239000000843 powder Substances 0.000 claims abstract description 31
- 239000004744 fabric Substances 0.000 claims abstract description 23
- 235000020995 raw meat Nutrition 0.000 claims abstract description 23
- 238000010411 cooking Methods 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 235000012015 potatoes Nutrition 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 235000019503 curry powder Nutrition 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 235000008429 bread Nutrition 0.000 claims abstract description 8
- 239000008213 purified water Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000011248 coating agent Substances 0.000 claims abstract description 4
- 238000000576 coating method Methods 0.000 claims abstract description 4
- 241000722363 Piper Species 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000012054 meals Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명에 따른 감자를 이용한 돈까스 제조방법은, 돈까스용으로 사용될 수 있는 두께 및 넓이로 제단된 돈육 등심 표면에 칼집을 내어 원료육을 준비하는 연육단계; 마스터베터믹스, 정제수, 후추, 카레파우더, 정제염을 혼합하여 튀김옷을 제조하는 튀김옷제조단계; 감자를 세절가공하여 감자다이스 및 감자후레이크를 준비하고 용기에 빵가루, 밀가루와 더불어 준비된 감자다이스, 감자후레이크를 배합하여 튀김가루를 제조하는 튀김가루제조단계; 상기 연육단계를 거친 원료육에 튀김옷제조단계에서 제조된 튀김옷을 입힌 후 다시 튀김옷이 입혀진 원료육 외측에 튀김가루제조단계에서 제조된 튀김가루를 입히는 조리준비단계; 상기 조리준비단계에서 튀김옷과 튀김가루가 입혀진 원료육을 기름이 160 ~ 190℃로 유지되는 용기에 넣어 조리하는 조리단계;가 포함되어 이루어짐을 특징으로 한다.
따라서 대표적인 알칼리성 식품인 감자를 통해 돈까스를 조리하게 됨으로서 고지방으로 이루어진 돼지고기에 감자와 함께 섭취하게 됨으로서 영양학적으로 균형이 잡혀 자주 섭취하여도 비만을 유발하지 않으며, 영양분이 풍부하여 때에 따라서는 주식으로도 사용되는 감자의 기능으로 하여금 한 끼 식사로도 대용이 가능한 효과가 있으며, 가격이 비교적 저렴한 감자를 사용하여 돈까스의 제조단가를 줄여주면서도 감자 및 돼지고기를 같이 사용하여 돈까스를 조리함으로서 감자 및 돼지소비를 촉진시키는 효과를 발휘한다.Pork cutlet manufacturing method using a potato according to the present invention, the step of preparing a raw meat by cutting the cut to the pork loin surface thickness and width that can be used for pork cutlet; A frying cloth manufacturing step of preparing a frying cloth by mixing a master-better mix, purified water, pepper, curry powder, and refined salt; Frying flour manufacturing step of preparing potato dice and potato flakes by cutting the potato, and preparing fried powder by mixing the prepared potato dice and potato flakes with bread powder and flour in a container; A cooking preparation step of applying the frying powder prepared in the frying powder manufacturing step to the outer side of the raw meat coated with the frying cloth after coating the frying cloth prepared in the frying cloth manufacturing step on the raw meat which has been subjected to the frying step; And a cooking step of cooking the raw meat coated with the fried cloth and fried flour in the cooking preparation step in a container maintained at 160 to 190 ° C for oil.
Therefore, pork cutlet is cooked through potato, which is a typical alkaline food, and it is eaten together with potatoes in pork made of high fat, so it is nutritionally balanced and does not cause obesity even if it is frequently ingested. Potatoes can also be used as a meal with the function of used potatoes, while reducing the production cost of pork cutlet using relatively inexpensive potatoes while cooking pork cutlet using potatoes and pork together It has the effect of promoting consumption.
Description
본 발명은 감자를 이용한 돈까스 제조방법에 관한 것으로, 특히 돈까스의 외피에 감자다이스 및 감자후레이크가 각각 입혀져 식감이 살아있으면서도 돈까스의 주원료인 돼지고기와 감자를 같이 섭취할 수 있어 영양학적으로 우수한 감자를 이용한 돈까스 제조방법에 관한 것이다.The present invention relates to a method for producing pork cutlet using potatoes, and in particular, potato dice and potato flakes are coated on the shell of the pork cutlet, and the pork and potato, which are the main raw materials of pork cutlet, can be ingested together. It relates to a pork cutlet manufacturing method used.
일반적으로 돈가스는 얇게 저민 고기에 밀가루, 달걀, 빵가루를 입혀 튀긴 서양음식인 커틀렛(cutlet)이 일본에 전해지면서 까스라고 불리어지게 되었으며, 특히 한국의 경양식집에서 돼지고기를 두드려 연하게 한 후 튀겨서 브라운 소스를 뿌려 섭치하는 음식으로 외피에 빵가루는 바삭하고, 속의 돈육은 씹는 느낌을 동시에 갖게 되어 남녀노소 즐기는 음식 중 하나이다.In general, cutlet is cutlet, which is a western dish fried with thinly sliced meat and flour, eggs, and bread crumbs. It is called cutlet in Japan, especially in Korean food farms. It is a food to sprinkle with sauce, and the breadcrumbs are crispy on the outer skin, and the pork inside is chewing at the same time.
또한 돈까스는 돼지고기를 주재료로 사용함에 따라 고지방과 고단백질로 이루어져 있어 지방이 높아 고칼로리 음식으로 취급되어지고 있다.In addition, pork cutlet is made of high fat and high protein, so it is treated as high calorie food because of high fat.
최근에는 현대인들의 식성이 서구화됨으로서 건강에 좋은 웰빙음식을 선호함에 따라 고칼로리 음식이라는 이유로 건강을 해치는 식품이라는 선입견이 고착되는 경향이 있어 왔으며, 또한 영양학적으로도 단백질과 탄수화물에 대한 영양소가 지나치게 높아 편식할 경우 영양학적 불균형을 초래할 우려가 높았다.Recently, as the diet of modern people has been westernized, they have tended to stick to the prejudice that they are harmful to health because of the high-calorie food, and the nutritional value of proteins and carbohydrates is too high. There is a high risk of nutritional imbalances when fed.
따라서 영양학적으로 균형을 이루면서도 건강에 도움이 되는 돈가스의 제조기술에 대한 개발이 절실히 요구되고 있는 실정이다.Therefore, there is an urgent need for development of a technology for producing pork gas that is nutritionally balanced and beneficial to health.
공개특허 제10-2010-0138279호Patent Publication No. 10-2010-0138279
공개특허 제10-2003-0091097호Patent Publication No. 10-2003-0091097
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 돈까스의 외피에 감자다이스 및 감자후레이크가 각각 입혀져 식감이 살아있으면서도 돈까스의 주원료인 돼지고기와 감자를 같이 섭취할 수 있어 영양학적으로 우수하여 한 끼 식사로도 대용이 충분한 감자를 이용한 돈까스 제조방법을 제공하는 데 그 목적이 있다.The present invention has been made in order to solve the problems of the prior art as described above, the shell of the pork cutlet is coated with potato dice and potato flakes, respectively, while the texture is alive and can eat pork and potatoes, the main raw material of pork cutlet, nutritional The purpose is to provide a pork cutlet manufacturing method using potatoes that are excellent enough to substitute a meal.
상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 감자를 이용한 돈까스 제조방법은, 돈까스용으로 사용될 수 있는 두께 및 넓이로 제단된 돈육 등심 표면에 칼집을 내어 원료육을 준비하는 연육단계; 마스터베터믹스, 정제수, 후추, 카레파우더, 정제염을 혼합하여 튀김옷을 제조하는 튀김옷제조단계; 감자를 세절가공하여 감자다이스 및 감자후레이크를 준비하고 용기에 빵가루, 밀가루와 더불어 준비된 감자다이스, 감자후레이크를 배합하여 튀김가루를 제조하는 튀김가루제조단계; 상기 연육단계를 거친 원료육에 튀김옷제조단계에서 제조된 튀김옷을 입힌 후 다시 튀김옷이 입혀진 원료육 외측에 튀김가루제조단계에서 제조된 튀김가루를 입히는 조리준비단계; 상기 조리준비단계에서 튀김옷과 튀김가루가 입혀진 원료육을 기름이 160 ~ 190℃로 유지되는 용기에 넣어 조리하는 조리단계;가 포함되어 이루어짐을 특징으로 한다.In order to achieve the above object, a method for producing pork cutlet using potatoes according to the present invention, the step of preparing a raw meat by cutting the cut pork loin surface thickness and width that can be used for pork cutlet; A frying cloth manufacturing step of preparing a frying cloth by mixing a master-better mix, purified water, pepper, curry powder, and refined salt; Frying flour manufacturing step of preparing potato dice and potato flakes by cutting the potato, and preparing fried powder by mixing the prepared potato dice and potato flakes with bread powder and flour in a container; A cooking preparation step of applying the frying powder prepared in the frying powder manufacturing step to the outer side of the raw meat coated with the frying cloth after coating the frying cloth prepared in the frying cloth manufacturing step on the raw meat which has been subjected to the frying step; And a cooking step of cooking the raw meat coated with the fried cloth and fried flour in the cooking preparation step in a container maintained at 160 to 190 ° C for oil.
또한 상기 연육단계에서 준비된 원료육 55 ~ 60 중량%, 튀김옷제조단계에서 제조된 튀김옷 10 ~ 15 중량%, 튀김가루제조단계에서 제조된 튀김가루 28 ~ 32 중량%로 이루어짐을 특징으로 한다.In addition, 55 ~ 60% by weight of the raw meat prepared in the step of the step, 10 ~ 15% by weight of the fry clothes prepared in the frying cloth manufacturing step, characterized in that consisting of 28 to 32% by weight of the frying powder prepared in the frying powder manufacturing step.
또한 상기 튀김옷제조단계는 마스터베터믹스 150중량부에 대해서 정제수 140 ~ 160중량부, 후추 1 ~ 3 중량부, 카레파우더 5 ~ 10중량부, 정제염 1 ~ 2 중량부로 혼합됨을 특징으로 한다.In addition, the frying clothes manufacturing step is characterized in that mixed with 140 to 160 parts by weight of purified water, 1 to 3 parts by weight of pepper, 5 to 10 parts by weight of curry powder, 1 to 2 parts by weight of refined salt with respect to 150 parts by weight of master-better mix.
또한 상기 튀김가루제조단계에서 사용되는 감자다이스는 각 변의 길이가 0.1 ~ 0.3cm로 형성되고, 감자후레이크는 크기가 0.1 ~ 0.3cm로 형성됨을 특징으로 한다.In addition, the potato dice used in the frying powder manufacturing step is characterized in that the length of each side is formed in 0.1 ~ 0.3cm, the potato flakes are formed in size 0.1 ~ 0.3cm.
또한 상기 튀김가루제조단계는 빵가루 50 ~ 54 중량%, 감자다이스 26 ~ 30중량%, 감자후레이크 18 ~ 22중량%, 밀가루 1 ~ 3중량%로 배합됨을 특징으로 한다.In addition, the frying powder manufacturing step is characterized in that the bread powder 50 to 54% by weight, potato dice 26 to 30% by weight, potato flakes 18 to 22% by weight, flour 1 to 3% by weight.
전술한 바와 같이 본 발명에 따르면, 대표적인 알칼리성 식품인 감자를 통해 돈까스를 조리하게 됨으로서 고지방으로 이루어진 돼지고기에 감자와 함께 섭취하게 되어 영양학적으로 균형이 잡혀 자주 섭취하여도 비만을 유발하지 않으며, 주식으로도 사용되는 감자의 기능으로 하여금 한 끼 식사로도 대용이 가능한 효과가 있으며, 가격이 비교적 저렴한 감자를 사용하여 돈까스의 제조단가를 줄여주면서도 감자 및 돼지고기를 같이 사용하여 돈까스를 조리함으로서 감자 및 돼지고기의 소비를 촉진시키는 효과가 있다.As described above, according to the present invention, the pork cutlet is cooked through a representative alkaline food potato, which is ingested together with potatoes in pork made of high fat, which is nutritionally balanced and does not cause obesity even when frequently ingested. Potato function can be used as a meal, it can be substituted for a meal, while reducing the production cost of pork cutlet using relatively inexpensive potatoes while cooking pork cutlet using potato and pork together It has the effect of promoting the consumption of pork.
또한 튀김가루에 감자다이스 및 감자후레이크가 배합됨으로서 감자 특유의 향과 돈까스 외피에 감자다이스와 감자후레이크의 일부가 드러남으로서 독특한 식감이 구현되어 식자로 하여금 흥미를 유발하여 소비를 촉진시키며, 감자다이스 및 감자후레이크로를 통해 돈까스 외피의 바삭거림을 한층 향상시켜주는 효과가 있다.In addition, with the addition of potato dice and potato flakes to the fried powder, the unique flavor of the potato and the portion of potato flakes are revealed on the skin of the pork cutlet. Potato flakes are effective in improving the crispy tonkatsu shell.
도 1은 본 발명에 따른 감자를 이용한 돈까스 제조방법을 나타내는 순서도.1 is a flow chart showing a method for producing pork cutlet using potatoes according to the present invention.
이하 본 발명의 바람직한 실시예를 첨부한 도면에 의거하여 더욱 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 감자를 이용한 돈까스 제조방법을 나타내는 순서도로서, 여기서 본 발명에 따른 감자를 이용한 돈까스 제조방법은 도 1에 도시된 바와 같이 연육단계(S100), 튀김옷제조단계(S200), 튀김가루제조단계(S300), 조리준비단계(S400), 조리단계(S500)가 순차적으로 수행되어 이루어진다.1 is a flow chart showing a method for producing pork cutlet using potatoes according to the present invention, wherein the method for producing pork cutlet using potatoes according to the present invention is a step of making a step (S100), fried clothes manufacturing step (S200), as shown in FIG. The frying powder manufacturing step (S300), cooking preparation step (S400), cooking step (S500) is performed sequentially.
연육단계(S100)는 돈까스용으로 사용될 수 있도록 두께 및 넓이로 제단된 돈육 등심 표면에 칼집을 내어 원료육을 준비하는 단계이며, 상기 원료육에 칼집을 내는 것은 돈까스용으로 사용되는 돈육 등심은 보통 두껍고 쫄깃하기 때문에 좀 더 연해지면서도 후술되는 베터믹스의 양념이 베어들게 하여 풍미를 느낄 수 있게 하기 위함이다.Breeding step (S100) is a step to prepare the raw meat by cutting the surface of the pork loin cut in thickness and width so that it can be used for pork cutlet, the cut of the raw meat is usually thick and chewy pork cutlet used for pork cutlet This is because the seasoning of the below-described vegetable mix is made softer, so that the flavor can be felt.
또한 상기 연육단계(S100)에서 돈육 등심 표면에 칼집을 내는 것은 인력이 손으로 직접 하는 것보다 대량으로 제조할 수 있도록 공지의 연육기를 사용해도 무방하다.In addition, cutting the pork fillet surface in the beef step (S100) may be a well-known meat grinder to be manufactured in large quantities than the manual work by hand.
튀김옷제조단계(S200)는 돈까스의 튀김옷을 준비하는 단계로서, 마스터베터믹스, 정제수, 후추, 카레파우더, 정제염을 혼합하여 이루어지게 된다.Fried clothes manufacturing step (S200) is a step to prepare a fried clothes of pork cutlet, it is made by mixing the master vegetable mix, purified water, pepper, curry powder, refined salt.
좀더 상세하게는 마스터베터믹스 150중량부에 대해서 정제수 140 ~ 160중량부, 후추 1 ~ 3 중량부, 카레파우더 5 ~ 10중량부, 정제염 1 ~ 2 중량부로 혼합되는 것이 바람직하며, 이는 마스터베터믹스 150중량부에 대해서 정제수를 140 ~ 160중량부 만큼 혼합하는 것은 완성된 튀김옷이 물기를 가지고 있어 점착성이 향상됨으로서 원료육과 후술되는 튀김가루와의 결착력을 높여주어 조리 중에 원료육과 튀김가루가 이탈되는 것을 방지하여 돈까스 본래의 형태가 안정적으로 유지되는 효과가 있게 된다.More specifically, it is preferable to mix with 140 to 160 parts by weight of purified water, 1 to 3 parts by weight of pepper, 5 to 10 parts by weight of curry powder, and 1 to 2 parts by weight of refined salt with respect to 150 parts by weight of master-better mix, which is a master-better mix. Mixing the purified water by 140 to 160 parts by weight with respect to 150 parts by weight improves the adhesion between the raw meat and the fried powder, which will be described later. By preventing the tonkatsu the original shape is effective to maintain a stable.
또한 후추, 카레파우더, 정제염이 본 발명에 따라 혼합됨으로서 돼지고기 특유의 냄새를 없애주어 원료육에 후추, 카레파우더, 정제염이 각각 베어듬으로서 되어 돈까스의 맛을 한층 높여주게 되는 것이다.In addition, the pepper, curry powder, and refined salt are mixed according to the present invention, thereby eliminating the smell of pork, and the pepper, curry powder, and refined salt are each cut into the raw meat to enhance the taste of pork cutlet.
튀김가루제조단계(S300)는 돈까스에 사용되는 튀김가루를 준비하는 단계로서, 감자를 세절가공하여 감자다이스 및 감자후레이크를 준비하고 용기에 빵가루, 밀가루와 더불어 준비된 감자다이스, 감자후레이크를 배합하여 튀김가루를 제조하는 단계이다.Fried flour manufacturing step (S300) is a step to prepare the fried powder used for pork cutlet, by cutting the potato to prepare a potato dice and potato flakes and mix the prepared potato dice, potato flakes with bread flour, flour in a container and fried This step is to prepare the powder.
그리고 튀김가루제조단계(S300)에서 사용되는 감자다이스는 각 변의 길이가 0.1 ~ 0.3cm로 형성되고, 감자후레이크는 크기가 0.1 ~ 0.3cm로 형성되는 것이 바람직하며, 이는 돈까스가 완성되었을 때 돈까스 외피에 감자다이스와 감자후레이크의 일부가 드러남으로서 독특한 식감을 구현하기 위함이다.And the potato dice used in the frying powder manufacturing step (S300) is the length of each side is formed of 0.1 ~ 0.3cm, the potato flakes is preferably formed of 0.1 ~ 0.3cm size, which is when the pork cutlet is completed It is to realize unique texture by revealing part of potato dice and potato flakes.
조리준비단계(S400)는 상기 연육단계(S100)를 거친 원료육에 튀김옷제조단계(S200)에서 제조된 튀김옷을 입힌 후 다시 튀김옷이 입혀진 원료육 외측에 튀김가루제조단계(S300)에서 제조된 튀김가루를 입히는 단계이다.In the cooking preparation step (S400), the fried meat prepared in the fried flour manufacturing step (S300) is coated on the outside of the raw meat coated with the frying cloth after the frying cloth prepared in the frying cloth manufacturing step (S200) is subjected to the raw meat step (S100). It is a coating step.
조리단계(S500)는 상기 조리준비단계(S400)에서 튀김옷과 튀김가루가 입혀진 원료육을 기름이 160 ~ 190℃로 유지되는 용기에 넣어 앞, 뒤로 뒤집어 조리하는 단계이다.The cooking step (S500) is a step in which the raw meat coated with the frying cloth and the frying powder are put in a container maintained at 160 to 190 ° C. in the cooking preparation step (S400), and then cooked upside down.
한편, 상기 연육단계(S100)에서 준비된 원료육 55 ~ 60 중량%, 튀김옷제조단계(S200)에서 제조된 튀김옷 10 ~ 15 중량%, 튀김가루제조단계(S300)에서 제조된 튀김가루 28 ~ 32 중량%로 이루어지는 것이 바람직하다.On the other hand, 55 ~ 60% by weight of the raw meat prepared in the beef step (S100), 10 ~ 15% by weight of the fry clothes prepared in the manufacturing step of frying (S200), 28 ~ 32% by weight of frying powder prepared in the frying powder manufacturing step (S300) It is preferable that it consists of.
상기의 중량비율로 이루어질 때 원료육과 감자 각각의 풍미를 살려줄 수 있으면서도 돈까스로서의 튀김색 및 바삭한 외피 맛을 유지할 수 있기 때문이다.This is because it is possible to preserve the flavor of each raw meat and potato when the weight ratio is achieved, while maintaining the fried color and crispy skin taste as tonkatsu.
따라서 상기의 방법을 통해 제조되는 돈까스는 감자가 빵가루와 비교하여 재료값이 적게 소요되어 돈까스의 제조단가를 줄여주면서도 감자 및 돼지고기를 같이 사용하여 돈까스를 조리함으로서 감자 및 돼지소비를 촉진시키는 효과를 가지게 되는 것이다.Therefore, the pork cutlet produced by the above method has a lower material cost than the potato bread, reducing the production cost of the pork cutlet while cooking the pork cutlet using both potatoes and pork to promote potato and pork consumption. To have.
이와 더불어 대표적인 알칼리성 식품인 감자를 비타민 B1이 풍부한 돼지고기와 함께 섭취하게 됨으로서 영양학적으로 아주 우수하고, 고지방으로 이루어진 돼지고기에 감자와 함께 섭취하게 됨으로서 영양학적으로 균형이 잡혀 자주 섭취하여도 비만을 유발하지 않으며, 영양분이 풍부하여 때에 따라서는 주식으로도 사용되는 감자의 기능으로 하여금 한 끼 식사로도 충분한 효과를 가지게 되는 것이다.In addition, potato, which is a typical alkaline food, is ingested with pork which is rich in vitamin B1. It is nutritionally excellent, and it is nutritionally balanced because it is ingested with potatoes in pork made of high fat. It does not cause a lot of nutrients, and sometimes used as a staple food, the function of a meal will have a sufficient effect.
여기서 상기 튀김가루제조단계(S300)는 빵가루 50 ~ 54 중량%, 감자다이스 26 ~ 30중량%, 감자후레이크 18 ~ 22중량%, 밀가루 1 ~ 3중량%로 배합되어 이루어지는 것이 바람직하며, 이는 튀김가루에 감자다이스 및 감자후레이크가 배합됨으로서 감자 특유의 향이 식자로 하여금 흥미를 유발할 수 있으며, 감자다이스 및 감자후레이크로를 통해 돈까스 외피의 바삭거림을 한층 향상시켜주기 위함이다.Wherein the frying powder manufacturing step (S300) is 50 to 54% by weight of bread flour, 26 to 30% by weight of potato flakes, 18 to 22% by weight of potato flakes, preferably consisting of 1 to 3% by weight of flour, which is fried powder The combination of potato dice and potato flakes in the potato's unique flavor can induce interest to the typewriter, and to improve the crispy tonkatsu shell through potato dice and potato flakes.
S100 : 연육단계 S200 : 튀김옷제조단계
S300 : 튀김가루제조단계 S400 : 조리준비단계
S500 : 조리단계S100: Breeding step S200: Fried clothes manufacturing step
S300: Fried flour manufacturing step S400: Cooking preparation step
S500: cooking step
Claims (5)
마스터베터믹스, 정제수, 후추, 카레파우더, 정제염을 혼합하여 튀김옷을 제조하는 튀김옷제조단계(S200);
감자를 세절가공하여 감자다이스 및 감자후레이크를 준비하고 용기에 빵가루, 밀가루와 더불어 준비된 감자다이스, 감자후레이크를 배합하여 튀김가루를 제조하는 튀김가루제조단계(S300);
상기 연육단계(S100)를 거친 원료육에 튀김옷제조단계(S200)에서 제조된 튀김옷을 입힌 후 다시 튀김옷이 입혀진 원료육 외측에 튀김가루제조단계(S300)에서 제조된 튀김가루를 입히는 조리준비단계(S400);
상기 조리준비단계(S400)에서 튀김옷과 튀김가루가 입혀진 원료육을 기름이 160 ~ 190℃로 유지되는 용기에 넣어 조리하는 조리단계(S500);
가 포함되어 이루어짐을 특징으로 하는 감자를 이용한 돈까스 제조방법.A step of preparing a raw meat by cutting a cut surface of the pork fillet cut into a thickness and a width that can be used for pork cutlet (S100);
A master cloth mix, purified water, pepper, curry powder, fried salt manufacturing step (S200) of manufacturing a fried cloth by mixing refined salt;
To prepare the potato dice and potato flakes by cutting the potato and preparing a fried powder by mixing the prepared potato dice, potato flakes with bread flour, flour in a container (S300);
After preparing the frying cloth prepared in the frying cloth manufacturing step (S200) to the raw meat passed through the beef step (S100), the cooking preparation step of coating the frying powder prepared in the frying powder manufacturing step (S300) on the outside of the raw meat coated with the frying cloth again (S400). ;
In the cooking preparation step (S400) cooking step (S500) for putting the raw meat coated with fried clothes and fried flour in a container maintained at 160 ~ 190 ℃ oil;
Pork cutlet manufacturing method using a potato, characterized in that the made.
상기 연육단계(S100)에서 준비된 원료육 55 ~ 60 중량%, 튀김옷제조단계(S200)에서 제조된 튀김옷 10 ~ 15 중량%, 튀김가루제조단계(S300)에서 제조된 튀김가루 28 ~ 32 중량%로 이루어짐을 특징으로 하는 감자를 이용한 돈까스 제조방법.The method of claim 1,
55 ~ 60% by weight of the raw meat prepared in the step of the step (S100), 10 ~ 15% by weight of the fry clothes prepared in the frying clothes manufacturing step (S200), consisting of 28 ~ 32% by weight of the frying powder produced in the frying powder manufacturing step (S300) Pork cutlet production method using potatoes characterized in that.
상기 튀김옷제조단계(S200)는 마스터베터믹스 150중량부에 대해서 정제수 140 ~ 160중량부, 후추 1 ~ 3 중량부, 카레파우더 5 ~ 10중량부, 정제염 1 ~ 2 중량부로 혼합됨을 특징으로 하는 감자를 이용한 돈까스 제조방법.The method of claim 1,
The frying cloth manufacturing step (S200) is characterized in that the potato mixed with 140 to 160 parts by weight of purified water, 1 to 3 parts by weight of pepper, 5 to 10 parts by weight of curry powder, and 1 to 2 parts by weight of refined salt with respect to 150 parts by weight of master-better mix. Pork cutlet manufacturing method using.
상기 튀김가루제조단계(S300)에서 사용되는 감자다이스는 각 변의 길이가 0.1 ~ 0.3cm로 형성되고, 감자후레이크는 크기가 0.1 ~ 0.3cm로 형성됨을 특징으로 하는 감자를 이용한 돈까스 제조방법.The method of claim 1,
Potato dice used in the frying powder manufacturing step (S300), the length of each side is formed in 0.1 ~ 0.3cm, potato flakes is a pork cutlet manufacturing method using a potato, characterized in that the size is formed in 0.1 ~ 0.3cm.
상기 튀김가루제조단계(S300)는 빵가루 50 ~ 54 중량%, 감자다이스 26 ~ 30중량%, 감자후레이크 18 ~ 22중량%, 밀가루 1 ~ 3중량%로 배합됨을 특징으로 하는 감자를 이용한 돈까스 제조방법.The method of claim 1,
The fried flour manufacturing step (S300) is a bread powder 50 to 54% by weight, potato dice 26 to 30% by weight, potato flakes 18 to 22% by weight, wheat flour 1 to 3% by weight of the pork cutlet manufacturing method characterized in that it is formulated .
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305299A (en) * | 2014-10-30 | 2015-01-28 | 北京华都肉鸡公司 | Popcorn chicken and processing method thereof |
| CN104304962A (en) * | 2014-10-30 | 2015-01-28 | 北京华都肉鸡公司 | Wrapping flour for fried meat and processing method thereof |
| KR20160109791A (en) * | 2015-03-13 | 2016-09-21 | 조찬현 | Method for processing pork cutlet using potato |
| KR20210043931A (en) * | 2019-10-14 | 2021-04-22 | 김윤수 | Method for manufacturing pork cutlet and pork cutlet manufactured thereby |
| KR20240154725A (en) * | 2023-04-18 | 2024-10-28 | 주식회사 스웩베리 | How to make fried dough containing potato chips |
-
2013
- 2013-03-25 KR KR1020130031437A patent/KR20130041866A/en not_active Ceased
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305299A (en) * | 2014-10-30 | 2015-01-28 | 北京华都肉鸡公司 | Popcorn chicken and processing method thereof |
| CN104304962A (en) * | 2014-10-30 | 2015-01-28 | 北京华都肉鸡公司 | Wrapping flour for fried meat and processing method thereof |
| KR20160109791A (en) * | 2015-03-13 | 2016-09-21 | 조찬현 | Method for processing pork cutlet using potato |
| KR20210043931A (en) * | 2019-10-14 | 2021-04-22 | 김윤수 | Method for manufacturing pork cutlet and pork cutlet manufactured thereby |
| KR20240154725A (en) * | 2023-04-18 | 2024-10-28 | 주식회사 스웩베리 | How to make fried dough containing potato chips |
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