KR20150128102A - Manufacturing method of donjon containing lotus root - Google Patents

Abstract

The present invention relates to a method for preparing a pork cutlet containing lotus root, and a pork cutlet prepared thereby. The method of the present invention can make a pork cutlet which can be masticated easily, has nearly uniform shape and size by protecting gravy, and contains lotus root to provide better taste. The method for preparing a pork cutlet according to the present invention comprises: a de-freezing process of de-freezing pork sirloin lumps stored as being frozen; a shaping process of shaping the de-frozen pork sirloin lumps to be round; a cutting process of cutting the shaped pork sirloin lumps to be round into pork sirloin lumps with predetermined thickness and size; a flour dough dipping process of adding powder ingredients mixed with roast seasoning and chopped lotus root to add texture and taste and coating flour dough on the cut pork sirloin pieces by dipping the same in flour dough which is mixed with eggs and purified water; a bread powder coating process of putting out the pork sirloin pieces coated with flour dough and coating bread powder thereon; and a quick freezing process of freezing the pork sirloin pieces coated with bread powder. The method further comprises, between the cutting process and the flour dough dipping process, a stacking process of stacking skin portions, which are inner portions of pork sirloin, and meat portions, which are outer portions of pork sirloin, for the sliced pork sirloin to have a thin thickness, so that the orientations of both portions face different directions and both portions are stacked in multiple layers.

Description

Manufacturing method of tonkatsu containing lotus root {omitted}

More particularly, the present invention relates to a method for manufacturing a pork cutlet and a method for manufacturing the same, and more particularly, to a pork cutlet produced by softening the chewing taste of pork and protecting the juice and frying the lotus root to add texture and flavor, The present invention relates to a manufacturing method of cutlet pork cutlet which can produce a good cutlet potato and a lotus root cutlet produced by the method.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and an object of the present invention is to provide a method for manufacturing a lotus root pork cutlet which is made by adding a lotus root as an alkaline food to pork to make a pork cutlet, The purpose of this is to provide. In addition, there is also a purpose to provide a lotus root pork cutlet which is rich in nutrition using the lotus root, and the peculiar flavor of the lotus root appears, and the light taste is mixed.

Disclosure of the Invention The present invention was conceived in order to solve the above-mentioned problems, and it is an object of the present invention to provide a pork cutlet having a uniform shape and a size by protecting the pork meat juice and harmonizing the crisp feeling of the pork cutlet with the softness of pork, The present invention provides a method for manufacturing cutlet pork cutlet which reduces distortions and shrinkage phenomenon so that there is almost no deformation of outer shape of pork cutlet.

In order to solve the above-described problems, a method of manufacturing a pork cutlet and a method of manufacturing the same according to the present invention includes a defrosting step of defrosting a lump of a sirloin region of frozen pork, A cutting step of cutting a lozenge portion of the lozenge formed in the circular shape into a loin of loin of a certain thickness and size, and a cutting step of cutting the loin lozenge portion with a flour as a main component to prepare cornstarch, A flour dough soaking process in which flour dough is mixed with flour dough mixed with egg yolk and purified water, and a dough dough soaking process in which flour dough is coated, and raw flour dough And a rapid freezing step of rapidly freezing the portion of the loin wrapped with the raw bread crumb In a known method for producing cutlet pork cutlets, between the cutting step and the immersion step, a portion of the skin on the back side of the cut portion and a portion of the meat inside are cut so as to overlap each other in different directions, The stock is manufactured including a lamination process. And the thickness of the cuticle portion in the cutting process is 1 to 2 mm. And the fillet portion of the lapping process is overlapped by three or more layers.

The raw bread crumb is characterized in that the size of the particles which do not substantially contain powder having a particle size of 6 mm or less is about 13 mm at maximum.

According to the method of manufacturing the cutlet of the present invention and the method of manufacturing the cutlet, the cutlet of the pork cut into small pieces of the sirloin region is divided into three parts, namely, three parts, five parts, seven parts, ten parts, The inner meat portion is stacked on top of each other in a different direction so that the texture of the meat is superimposed in different directions. The meat is then layered in layers, and then the dough and the raw crumbs are clothed one after another to increase the crisp feeling of the outer surface of the pork cutlet. The meat is smoother and more chewy than the fried pork cutlet, which is one of the conventional thick pork cutlet pieces, so that the same taste can be obtained regardless of which portion is eaten. The juice of the juice can protect the layer, so when frying, reduce the distortion and shrinkage of the pork cutlet. The outer shape of the strain can be maintained a few uniform sizes and shapes has the advantage of enabling the mass production.

The above drawing is a photograph showing an explanation of the process of making a lotus root pork cutlet.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of a method of manufacturing a donut cutter according to the present invention will be described in detail with reference to the accompanying drawings. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will now be described more fully hereinafter with reference to the accompanying drawings, in which preferred embodiments of the invention are shown. These and / or other aspects and advantages of the present invention will become more apparent by describing in detail exemplary embodiments thereof with reference to the attached drawings, Is omitted

A first step of adding 50 parts by weight of rice wine, 3 parts by weight of garlic, 1 part by weight of salt and 1 part by weight of pepper to 150 parts by weight of a lotus root pork cutlet added in a third step of adding oil to a pot and then frying; In the first step, 60 parts by weight of eggs, 100 parts by weight of chopped lotus root, and 60 parts by weight of wheat flour are applied to 150 parts by weight of the cut pork cutlet. The third step is to put the oil in the pot and fry the pork cutlet in the oil that has been preheated at 180 ℃ to make the lotus pork cutlet.

In the above, makgeolli can use 50 parts by weight of makgeolli sold on the market.

In the above, the lotus root is 0.5cm x 0.5cm in size and a small dice lotus root should be used

A third step in which oil is added to the pot and then fried in a third step, in which 30 parts by weight of a lotus root fry added on a lotus root pork cutlet is immersed in 200 parts by weight of purified water in 50 parts by weight of a thin sliced lotus root to remove moisture; A second step of frying the extruded Lotus root in the first step to 160 ° C preheated oil for 5 minutes;

The oil may be edible oil, olive oil or grape seed oil.

To 100 parts by weight of the safflower pork cutlet sauce added in the second step of adding oil to the sauce and making the sauce, 30 parts by weight of onion slices were put in a pan, and 80 parts by weight of sauce was added to the sauce pan. Step 2 to boil for 20 minutes

In the above, the onion must be sliced so as to be uniformly ripened in the step of slicing.

The above photograph shows a photograph of a material for making a lotus root pork cutlet in the process of producing a lotus root pork cutlet, a photograph of a pork cutlet in which a lotus root is opened and a pork loin is put on it, a photo of frying the prepared pork cutlet in preheated oil, I took a picture of the process of taking out the oil, taking out the prepared cutlet with pork cutlet and sauce, and a lotus root chip.

Claims (4)

A first step of adding 50 parts by weight of rice wine, 3 parts by weight of garlic, 1 part by weight of salt and 1 part by weight of pepper to 150 parts by weight of a lotus root pork cutlet added in a third step of adding oil to a pot and then frying; In the first step, 60 parts by weight of eggs, 100 parts by weight of chopped lotus root, and 60 parts by weight of wheat flour are applied to 150 parts by weight of the cut pork cutlet. The third step is to put the oil in the pot and fry the pork cutlet in the oil that has been preheated at 180 ℃ to make the lotus pork cutlet. A third step in which oil is added to the pot and then fried in a third step, in which 30 parts by weight of a lotus root fry added on a lotus root pork cutlet is immersed in 200 parts by weight of purified water in 50 parts by weight of a thin sliced lotus root to remove moisture; A second step of frying the extruded Lotus root in the first step to 160 ° C preheated oil for 5 minutes; To 100 parts by weight of the safflower pork cutlet sauce added in the second step of putting the oil in a pot and making a sauce, 30 parts by weight of onion slices were put in a pot, and 80 parts by weight of cutlet sauce added in the safflowing step was put in a pot, Step 2 to boil for 20 minutes A method of manufacturing cutlet pork cutlet containing lotus root, including a step of pork cutlet and a lotus root chip and sauce made into a finished product.

Images