KR20150120630A - Pork cutlet roasted in an oven and an manufacturing method thereof - Google Patents

Abstract

Provided are a method for manufacturing an oven-baked pork cutlet, and the oven-baked pork cutlet manufactured by using the same. The method of the present invention comprises: a step of mixing pork with seasonings; a step of forming the pork mixed with seasonings into a predetermined shape; a battering step of spreading a batter mix on the pork; a breading step of spreading bread crumbs on the pork gone through the battering step; and a step of preparing a pork cutlet by roasting the pork in the oven. In the battering step, the batter mix includes: 5 to 10 wt% of egg yolk; 10 to 20 wt% of egg white; 10 to 30 wt% of flour; 30 to 40 wt% of oil; and 20 to 30 wt% of water.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pork cutlet roasted in an oven,

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oven-grilled pork cutlet and a method for manufacturing the same, and more particularly to an oven-grilled pork cutlet having excellent texture of pork and bread crumbs, such as deep-fried pork cutlet.

The cutlet is cut into slices of veal or lamb, thinly sliced, and then spiced with salt and pepper on the surface of the meat. The meat is then cooked in the order of flour, bread crumbs, and then fried in oil. It is food.

Pork cutlets are cut into sections such as the sirloin of the pork, relief and the like, and then sliced through a physical grinding process. Then, salt and pepper are cooked in the order of flour, egg water and bread crumbs. It is food.

Pork cutlet is a good source of protein and cheap pork raw material, and it is becoming a main menu of Korean food service industry. However, it is difficult to eat at home because it is complicated and uses oil.

In addition, the increase in the amount of fat contained in the pork loin and the amount of heat generated during the frying process has been evaluated as a high-calorie food product due to the increased awareness of consumers.

The fried pork cutlet fried in oil has a crunchy and sour flavor, and it consumes a lot of juveniles as well as children. However, fried pork cutlet with soybean oil contains a lot of trans fat, which is a problem.

Soybean oil, which is mainly used for frying pork cutlet, is an unsaturated fatty acid which is a vegetable fat, but unsaturated fatty acid is very unstable in its molecular structure and is easily broken by heat and is transformed into trans fat.

Trans fats are known to cause increased cholesterol during ingestion, leading to heart disease, arteriosclerosis and hypertension, and are also associated with liver cancer, stomach cancer, colon cancer, breast cancer, and diabetes.

These trans fats are more harmful to health than animal saturated fats because they increase good cholesterol (LDL) levels and lower good cholesterol (HDL) levels.

In order to solve the problem of trans fat occurring when fried pork cutlet is fried in soybean oil as described above, there has been studied a manufacturing method that can cook pork cutlet in soybean oil without frying. However, crispy flavor compared to fried pork cutlet There is a problem of falling, and there is a problem that takes time.

On the other hand, Korean Patent Laid-Open Publication No. 10-2011-0114937 discloses a method for manufacturing an oven-grilled pork cutlet that includes applying a batter-mix to pork, Because it is made of flour, soybean oil, egg white powder and other seasoning additives, soybean oil is not absorbed by pork when it is baked in oven because it uses only soybean oil and egg white powder. Since it is discharged from the batter mix before baking, There is a problem that the texture of the bread crumb is deteriorated.

Thus, the following prior art document discloses a method of adding a konnice ball or a kneaded ball to bread crumbs in order to produce a crunchy and sour flavor like fried pork cutlet. However, if no special additives are added, There is a problem that excellent texture of pork cutlet can not be obtained.

Korean Patent Publication No. 2011-0114937

An object of the present invention is to provide an oven-grilled pork cutlet which is excellent in texture of pork as well as fried pork cutlet and does not burn bread crumbs even if baked in an oven, and a method for producing the same.

An aspect of the present invention provides a method for preparing a sauce comprising: mixing sauce with pork; Molding the pork mixed with the sauce into a predetermined shape; A battering step of applying a batter mix to the pork; A breading step of applying bread crumb to the pork having undergone the battering step; Wherein the batter mix comprises 5 to 10 wt% of yolk, 10 to 20 wt% of egg yolk, 10 to 30 wt% of flour, 30 to 30 wt% of wheat flour, To 40 wt% of water and 20 to 30 wt% of water.

The batter mix comprises a first mixture comprising 5 to 10 wt% egg yolk, 10 to 20 wt% egg white, 5 to 15 wt% wheat flour and 30 to 40 wt% oil, 5 to 15 wt% And 30 wt% of the second mixed liquid may be mixed and prepared.

The batter mix may have an amount of 20 to 30 wt% based on the pork cutlet.

Another aspect of the present invention provides an oven-grilled pork cutlet produced by an oven-grilled pork cutlet manufacturing method.

The pork cutlet produced by the method of manufacturing the oven-grilled pork cutlet according to the present invention is evenly baked in the oven and the oil is evenly distributed to the meat and the outer bread crumbs, so that the fish meat texture is as good as the fried pork cutlet and the bread crumb is not burned .

In addition, the above-described oven-grilled pork cutlet is uniformly mixed with the meat and the outer bread crumbs, so that it can produce a crunchy and sour taste without special additives.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flowchart showing a method for manufacturing an oven-grilled pork cutlet according to an aspect of the present invention.
2 and 3 are photographs for preparing a batter mix in an oven-grilled pork cutlet manufacturing method according to one aspect of the present invention, wherein FIG. 2 is a photograph showing the preparation of the first mixed liquid, FIG. 2 mixed solution.
FIG. 4 is a photograph of applying a batter mix to pork in an oven-baked pork cutlet manufacturing method according to one aspect of the present invention.
FIG. 5 is a photograph of applying bread crumbs to pork in an oven-baked pork cutlet manufacturing method according to one aspect of the present invention.
6 and 7 are photographs of baking cutlet pork cuts in an oven according to one embodiment of the present invention. Fig. 6 is a photograph of putting pounded cutlet pork cut into an oven, and Fig. 7 is a photograph of oven pork cutlet .

The embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the embodiments described below. For example, although the present invention relates to a pork cutlet using pork as a main ingredient, it may be modified into cutlet dishes using fish such as beef, mutton, or other fish such as cod, pollack, and shrimp, and the manufacturing method thereof.

Furthermore, embodiments of the present invention are provided to more fully explain the present invention to those skilled in the art. Accordingly, the shapes and sizes of the elements in the drawings may be exaggerated for clarity of description, and the elements denoted by the same reference numerals in the drawings are the same elements.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flowchart showing a method for manufacturing an oven-grilled pork cutlet according to an aspect of the present invention.

Referring to FIG. 1, a method for manufacturing an oven-baked pork cutlet according to an embodiment of the present invention includes mixing sauce with pork; Molding the pork mixed with the sauce into a predetermined shape; A battering step of applying a batter mix to the pork; A breading step of applying bread crumb to the pork having undergone the battering step; Wherein the batter mix comprises 5 to 10 wt% of yolk, 10 to 20 wt% of egg yolk, 10 to 30 wt% of flour, 30 to 30 wt% of wheat flour, To 40 wt% of water and 20 to 30 wt% of water.

Hereinafter, a method for manufacturing an oven-grilled pork cutlet according to an embodiment of the present invention will be described in detail, but the present invention is not limited thereto.

The method of manufacturing the oven-grilled pork cutlet according to one embodiment of the present invention can mix seasonings with pork.

The pork may be a beef region, but is not limited thereto. For example, it may be a region where a beef and a hind leg region are mixed.

When the pork is used as a sirloin portion, it can be sliced to a thickness of about 12 mm.

Alternatively, if the pork portion is the torso or hind leg region, it may be ground to a size of 3 cm and mixed with the seasoning and then combined.

The sauce is not particularly limited and may be similar to seasonings added to pork in the production of common pork cutlet.

For example, the sauce may contain 0.3 wt% of salt, 0.64 wt% of phosphate, 0.1 wt% of ginger powder, 0.1 wt% of garlic powder, and the like.

Next, pork mixed with the sauce can be formed into a predetermined shape.

The shaping step is a step of shaping pork mixed with the seasoning into a pork cutlet, and its shape is not particularly limited, but may be, for example, circular or elliptical.

In the present invention, pork mixed with seasonings is described as being molded into a pork cutlet, but it is also possible to mix seasoned pork cutlet.

Next, a battering step of applying a batter mix to the pork may be performed.

The battering step of applying a batter mix to the pork is performed for the purpose of improving the binding force of the bread crumb applied in the breading step to be described later and for improving the taste .

According to one embodiment of the present invention, the batter mix may have an amount of 20 to 30 wt% in the total weight of the pork cutlet.

When the content of the batter mix is less than 20 wt%, the batter mix is too thinly applied to pork, and when the content exceeds 30 wt%, the batter mix is applied too thickly so that the oil contained in the batter mix is pork, Is difficult to spread sufficiently in bread crumbs.

In the battering step, the batter mix comprises 5 to 10 wt% yolk, 10 to 20 wt% egg white, 10 to 30 wt% wheat, 30 to 40 wt% oil and 20 to 30 wt% water .

According to an embodiment of the present invention, the batter mix includes 5 to 10 wt% of yolk, unlike the conventional pork cutlet batter mix.

Generally, a batter mix for a pork cutlet is mainly made of egg white or egg white powder. However, in this case, since the other raw material included in the batter mix is difficult to be emulsified with water sufficiently, there is a problem that the batter is leaked to the outside before baking the pork cutlet in the oven.

When the cooking oil is baked in the oven before the baking of the pork cutlet in the oven as described above, when the pork cutlet is burnt in the oven, the edible oil is not absorbed by the pork and is spilled out before baking, thereby deteriorating the texture of the meat and the texture of the bread crumb .

Thus, there is a problem in that if a special additive is not added to bread crumbs used in the later-described breading step, a good texture such as fried pork cutlet can not be obtained.

However, since the batter mix includes 5 to 10 wt% of egg yolk, the oil is sufficiently emulsified with water before baking the pork cutlet in the oven, so that the oil spill Is prevented. In the course of baking the pork cutlet in the oven, the oil spreads to the pork and the outer bread crumb, and the texture of the meat is excellent, and the bread crumb does not burn.

This is because the lecithin component of the egg yolk acts as an emulsifier so as to easily mix the oil with water and oil does not flow out from the batter mix. In the course of baking the pork cutlet in the oven, the lecithin component causes protein denaturation at high temperature, Because of the loss of function, oil and water are separated, allowing oil to penetrate evenly into pork and outer bread crumbs.

In addition, the pork cutlet produced by the above-described method for producing the oven-grilled pork cutlet can spread crumbly evenly to the meat and the outer bread crumbs, so that crisp and sour taste can be produced without special additives.

As described above, the batter mix contains 5 to 10 wt% of egg yolk so that the texture of the pork cutlet is excellent and the effect of not burning the bread crumb is obtained because before the pork cutlet is baked in the oven due to the egg yolk This is because it has the property of holding oil well.

On the other hand, when the pork with the batter mix is baked in a high-temperature oven, the egg yolk is denatured and the function of emulsifying the oil is lost so that the oil contained in the batter mix can be separated.

Since the separated oil is diffused into the pork meat and diffused into the flour and the bread crumbs on the outer side, the effect of frying the meat can be exhibited, and the effect of making the bread crumb that has already been baked can be obtained in the process of making the bread .

Therefore, the pork cutlet produced by the above-described method for producing the oven-grilled pork cutlet has a good texture of meat, excellent bread crumbs, and crispy crispy taste without special additives, because the oil penetrates evenly into meat and outer bread crumbs .

The egg yolk may be defined as an egg yolk region, and the egg yolk may be in a liquid state, but is not necessarily limited thereto.

When the egg yolk is in a liquid phase, fresh egg yolk can be used without additional processing, which is advantageous in workability.

If the batter mix contains less than 5 wt% of egg yolk, it is difficult to emulsify the oil in the batter mix applied to the pork after the battering step. Before the pork cutlet is baked in the oven The oil can be discharged in the direction of the outer bread crumbs, so that the texture of the meat and the texture of the bread crumb can not be improved.

On the other hand, when the batter mix contains more than 10 wt% of egg yolk, the glutenification of wheat flour can be made sluggish and the flavor of egg yolk can be increased to reduce the inherent taste of cutlet.

According to one embodiment of the present invention, the batter mix comprises 10 to 20 wt% egg white to improve stickiness of flour to pork.

The egg white is not particularly limited, and may be, for example, a mucous liquid phase.

Since the batter mix further includes a liquid egg white, the stickiness of the batter mix is improved, and there is no need to separate egg yolk and egg white, so that the workability is further improved.

The batter mix comprises 10 to 30 wt% of other flour, 30 to 40 wt% of oil and 20 to 30 wt% of water.

The wheat flour, oil and water are essential ingredients of the batter mix. As described above, in the breading step of applying the bread crumb, the purpose of improving the binding power of the bread crumb and the battering step It is the raw material for the purpose.

That is, the flour plays a role of binding pork and bread crumbs, and the oil plays a role for delicious baking of pork cutlet, and the water serves to control the viscosity of the batter mix while helping the glutenization of the wheat .

The flour may be a general material, and may be included in the batter mix in an amount of 10 to 30 wt% based on the total weight of the batter mix.

The wheat flour does not necessarily have to be flour. For example, a powder that increases flavor such as frying powder or chicken powder may be used or added.

When the flour is contained in an amount of less than 10 wt%, there is a problem that the function of binding the pork with the bread crumb is inferior.

On the other hand, when the flour is contained in an amount exceeding 30 wt%, the pork cutlet becomes too hard and the texture is deteriorated.

The oil is not particularly limited, and for example, edible oils such as soybean oil, cottonseed oil, canola oil, olive oil and grape seed oil can be used.

FIG. 2 and FIG. 3 are photographs for preparing a batter mix in an oven-baked pork cutlet manufacturing method according to an embodiment of the present invention.

FIG. 4 is a photograph of applying a batter mix to pork in a method of manufacturing an oven-grilled pork cutlet according to an embodiment of the present invention.

2 and 3, in the method for manufacturing an oven-grilled pork cutlet according to an embodiment of the present invention, the batter mix comprises 5 to 10 wt% of egg yolk, 10 to 20 wt% of egg yolk, 5 to 15 wt% And 30 to 40 wt% of oil may be mixed with a second mixed solution containing 5 to 15 wt% of wheat flour and 20 to 30 wt% of water.

That is, first, a first mixed liquid containing 5 to 10 wt% of egg yolk, 10 to 20 wt% of egg yolk, 5 to 15 wt% of wheat flour and 30 to 40 wt% of oil is prepared, and 5 to 15 wt% And a second mixed solution containing 20 to 30 wt% can be provided.

Next, the batter mix can be prepared by mixing the first mixed liquid and the second mixed liquid.

The reason why the first mixed solution and the second mixed solution are separately prepared and then mixed to prepare the batter mix is that the yolk is 5 to 10 wt%, the egg white 10 to 20 wt%, the wheat flour 5 to 15 wt%, and the oil 30 to 40 wt% wt.% of the first mixed solution is too ineffective to be used because it is too viscous to serve as a batter mix by itself.

Therefore, it is possible to prepare a second mixture liquid containing 5 to 15 wt% of the flour and 20 to 30 wt% of water separately, and then mixing the first mixture solution with the first mixture solution to obtain a viscosity optimized for the batting step of applying the batter mix to the pork There is an effect that can be provided.

When the first mixed solution and the second mixed solution are mixed, the lecithin component of the yolk of the first mixed solution serves as an emulsifier that allows the oil of the first mixed solution and the water of the second mixed solution to be sufficiently mixed .

According to one embodiment of the present invention, the lecithin component prevents oil from leaking from the batter mix.

On the other hand, when the pork cutlet is baked in the oven at a high temperature, the temperature rises and the lecithin component is denatured to lose the function of the emulsifier. Therefore, the oil and water are separated, It can be roasted and permeated into bread crumbs to give a crunchy texture to the outside.

On the other hand, the water is evaporated in the process of baking the pork cutlet in a high-temperature oven, and the water to be evaporated serves to cook meat and flour.

FIG. 4 is a photograph of applying a batter mix to pork in a method of manufacturing an oven-grilled pork cutlet according to an embodiment of the present invention.

Referring to FIG. 4, it can be seen that a battering step of uniformly applying the batter mix to the whole portion of the seasoned pork is performed.

Fig. 5 is a photograph showing the application of bread crumbs to battered pork among oven-baked pork cutlet manufacturing methods according to an embodiment of the present invention.

Referring to FIG. 5, a method of manufacturing an oven-baked pork cutlet according to an embodiment of the present invention includes a breading step of applying bread crumb to the pork that has undergone the battering step.

The breeding step refers to a step of evenly applying the bread crumb to the pork that has undergone the battering step.

According to one embodiment of the present invention, since the batter mix used in the battering step includes egg yolk, the pork cutlet is well retained in the oven before it is baked in the oven, And bread crumbs, it is not necessary to add a separate additive to bread crumbs in order to produce a crunchy and sour flavor.

That is, in the breeding step, the bread crumb can be applied to the pork, and the pork cutlet prepared after baking the pork cutlet in the oven alone can produce a crunchy and sour flavor.

Figs. 6 and 7 are photographs of a method for baking cutlet potatoes in an oven according to an embodiment of the present invention.

6 and 7, a method of manufacturing an oven-baked pork cutlet according to an embodiment of the present invention may include a step of preparing a pork cutlet by baking the pork that has undergone the padding step in an oven.

The step of baking the pork cutlet in the oven may be performed by heating the pork having been subjected to the breeding step to about 4 minutes at a temperature of 210 ° C to 230 ° C.

According to one embodiment of the present invention, since the batter mix used in the battering step includes egg yolk, the pork cutlet is well retained in the oven before it is baked in the oven, And bread flour, so that bread crumbs are not burned even at a high temperature exceeding 210 ° C, and they are fried at a high temperature, so that the crispy crispy taste can be more excellent.

The oven-grilled pork cutlet according to another embodiment of the present invention is characterized in that it is produced by the above-described method for manufacturing an oven-grilled pork cutlet.

The description of the features of the oven-grilled pork cutlet according to another embodiment of the present invention is the same as that of the above-described one embodiment of the present invention except that the oven-grilled pork cutlet is manufactured by the above- And therefore will not be described here.

The present invention is not limited to the above-described embodiments and the accompanying drawings, but is intended to be limited only by the appended claims. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.

Claims (5)

Mixing the seasoning with the pork;
Molding the pork mixed with the sauce into a predetermined shape;
A battering step of applying a batter mix to the pork;
A breading step of applying bread crumb to the pork having undergone the battering step; And
And porking the pork in an oven to prepare a pork cutlet,
In the batting step, the batter mix comprises an oven roast pork cutlet containing 5 to 10 wt% of egg yolk, 10 to 20 wt% of egg yolk, 10 to 30 wt% of wheat flour, 30 to 40 wt% of oil and 20 to 30 wt% Way.
The method according to claim 1,
Wherein the batter mix has a content of 20 to 30 wt% based on the pork cutlet.
The method according to claim 1,
The batter mix comprises a first mixture comprising 5 to 10 wt% egg yolk, 10 to 20 wt% egg white, 5 to 15 wt% wheat flour and 30 to 40 wt% oil, 5 to 15 wt% And 30 wt% of the second mixed solution.
The method according to claim 1,
Wherein the batter contained in the batter mix is diffused into the pork and the bread crumb in the step of preparing the pork cutlet by baking the pork in an oven.
An oven-grilled pork cutlet produced by the method of any one of claims 1 to 4.

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