KR20160121834A

KR20160121834A - Pork cutlet containing herbal materials and manufacturing method thereof

Info

Publication number: KR20160121834A
Application number: KR1020150051538A
Authority: KR
Inventors: 이용구
Original assignee: 이용구
Priority date: 2015-04-13
Filing date: 2015-04-13
Publication date: 2016-10-21

Abstract

The present invention relates to a method for producing port cutlet which has excellent taste and smell and contains functional nutrients which are good for health by using various medicinal herb plants. In the method for producing the pork cutlet, the medicinal herb components are effectively treated to pork so as to remove greasy taste of port cutlet while masking out inherent smell of pork. In addition, the taste and the smell of medicinal herb are not strong enough in the pork cutlet produced by the production method of the present invention so that special and excellent texture and taste remain in the pork cutlet. Furthermore, it is possible to prevent obesity or adult disease which may happen due to unbalanced nutrition and high calories.

Description

TECHNICAL FIELD The present invention relates to a herb pork cutlet and a method of manufacturing the same.

The present invention relates to a method for producing pork cutlets having excellent taste and flavor while containing functional nutritive substances useful for health by using various herb plants.

In Korea, the consumption of pork is relatively high in meat, and accordingly, many dishes made of pork have been developed. Pork cutlet is one of the most popular dishes using pork. Due to its advantage of being able to cook prepared patties in a short time, it is appeared as a regular menu such as group meal. Due to the unique texture of meat and tempura, It is a popular food that is also loved by people.

Pork cutlets are basically made of pork, processed with seasoned pork and then cooked with flour dough and bread crumbs, and then fried. In order to improve the taste and texture of pork cutlet, these traditional cooking methods A variety of pork cutlet manufacturing methods are being developed.

For example, Korean Patent Registration No. 10-1508903 discloses a pork cutter for cutting pork, a meat grinding step for softening the cut pork, a grasping step for grinding the pork softened through the meat grinding step, A seasoning liquid coating step of impregnating the seasoning liquid with the seasoning liquid, a seasoning liquid coating step of impregnating the seasoning liquid with the seasoning liquid, a frying step of applying breading to the seasoning liquid coated pork with the seasoning liquid coating step, Korean Patent Registration No. 10-1348477 discloses a method for producing a pork meat having a soft meat quality and improved texture by using an oil removing step. Korean Patent No. 10-1348477 discloses a method for producing pork meat, which has a three-, five-, The folds of the dorsal part and the inner part of the meat are folded in layers so that the texture of the meat overlaps in different directions. It makes the crisp feeling of the pork cutlet and the crispy texture of the pork cutlet, and softens the chewing taste more than the traditional one thick pork cutlet piece pork cutlet, The present invention discloses a method for manufacturing cut pork cuts that reduces the twisting and shrinking phenomenon of pork cutlet when the fried meat is protected by protecting the layer of the juice between the fillet portion and the fillet portion. Korean Patent Laid-Open Publication No. 1998-084101 discloses a method for producing pork cutlet, which is mainly used for pork cutlet, fuji, and cell in pork, which is not a pork cutlet commonly used for pork cutlet, In the previous stage of the final frying process, a process of frying firstly after the molding process and the freezing process is added, thereby making the taste almost close to the pork cutlet produced by using the fillet portion.

On the other hand, pork cutlet is a main ingredient of pork and it is fried in oil, so it can be a cause of obesity because it is high in calories. In many cases, when you eat only pork cutlet without other side dish, there is a problem that can cause nutritional imbalance. There have been attempts to balance the nutrients by adding various ingredients to the pork cutlet. For example, Korean Patent No. 10-0398938 discloses a process of adding kimchi, pineapple, And Korean Patent No. 10-0758829 discloses a method for producing functional pork cutlet which comprises a step of mixing seaweed paste made of seaweed pulverized product with egg and milk and stirring the agitated product to a pork aged aged product, Korean Patent Laid-Open No. 10-2009-0113935 discloses a process for producing pelmene cuttlefish including a step of treating pork with triturated crustaceae, and Korean Patent Publication No. 10-2014-0058868 discloses a process for producing And a method for producing the pork cutlet. In addition, there have been a number of attempts to utilize vegetable ingredients in the manufacture of cutlet pork cutlets. However, the cut pork cutlets produced by these manufacturing methods are often difficult to commercialize because of the lack of sensual characteristics such as taste and flavor due to added ingredients.

An object of the present invention is to provide a vegetable material which can contain a nutrient balance of fried pork cutlet and which contains ingredients useful for the body and which contains a material that gives an appetite-enhancing flavor while maintaining the flavor and texture unique to pork cutlet at the time of cooking, Method.

In order to achieve the above object, the present invention provides a method for manufacturing pork cuts using any one or more vegetable materials selected from the group consisting of pine leaves, pine leaves, lotus root, dandelion, mulberry leaves, green tea and cold mushroom.

In one embodiment of the present invention, the method for preparing cut pork cutlet includes: preparing pork in an appropriate size; A grinding stage to soften prepared pork; Stepping on the ground pork; Drying and pulverizing at least one vegetable ingredient selected from the group consisting of pine needles, lotus leaves, lotus root, dandelion, mulberry leaves, green tea, and cold mushroom, and spraying the whole of the above-described pork; Aging the pork treated with the vegetable ingredient; And applying a frying cloth to the surface of the aged pork and frying with hot oil.

In one embodiment of the present invention, the vegetable ingredient is added in an amount of 10 parts by weight or less, more preferably 1 to 5 parts by weight, and still more preferably 1 to 3 parts by weight, based on 100 parts by weight of pork But are not limited thereto.

In one embodiment of the present invention, the particle size of the pulverized plant material is preferably 50 to 400 mesh, more preferably 50 to 300 mesh, still more preferably 100 to 300 mesh, But is not limited thereto.

In one embodiment of the present invention, the step of aging the pork treated with the botanical ingredient may be performed at 0 to 10 ° C. In one embodiment of the present invention, the aging may be performed for 4 to 12 hours, preferably 6 to 10 hours, but is not limited thereto.

In one embodiment of the present invention, the cultivation step may be performed using an apple juice, but the present invention is not limited thereto.

In one embodiment of the present invention, the foundation can be performed using salt, pepper, garlic, ginger and / or vegetable oil, but is not limited thereto.

In one embodiment of the present invention, the step of applying the frying cloth may include applying a dough mixed with wheat flour, egg, and water to the surface of the pork, and then applying the bread crumb.

According to an embodiment of the present invention, the method for preparing cut pork cutlet includes preparing slices of pork having a thickness of 5 mm or less; A grinding step of softening the prepared pork slice; Stepping on a sliced pork slice; Drying and pulverizing at least one vegetable ingredient selected from the group consisting of pine leaves, long leaves, lotus root, dandelion, mulberry leaf, green tea and cold mulberry, and spraying the whole of the above-mentioned sliced pork slices; Aging the two or more pork slices treated with the botanical ingredient; And applying a batter to the surface of the aged pork slice followed by frying with hot oil.

In one embodiment of the present invention, the pork slices treated with the botanical ingredient are preferably aged after being overlaid with 3 pieces, but the present invention is not limited thereto.

The present invention also provides a tonkatsu (pork cutlet) containing at least one plant ingredient selected from the group consisting of pine leaves, pine leaves, lotus root, dandelion, mulberry leaf, green tea and cold root.

The pork cutlet manufacturing method of the present invention can effectively treat the herb ingredient to pork to remove the characteristic smell of pork and the tastful taste of the pork cutlet. In addition, the pork cutlet produced by the manufacturing method of the present invention has an excellent effect of preventing the obesity and adult diseases caused by high calorie and nutritional imbalance while maintaining the excellent texture and taste of the pork cutlet because the taste and flavor of the herb is not strong have.

The present invention provides a method for manufacturing pork cuts using any one or more plants (herb or herb) selected from the group consisting of pine needles, long leaves, lotus root, dandelion, mulberry leaves, green tea and cold. In order to find a plant material containing functional ingredients useful to the body, the present inventor prepared cut pork cutlets using various plants known as herb, while adjusting the nutritional balance of the pork cutlet. As a result, the herb's unique flavor was not strong, The seven kinds of plant materials without harming the texture were selected.

These materials have been conventionally used not only in various foods but also as herbal medicines. The effects are as follows. Pine needles are highly effective in the early stages of adult diseases and intractable diseases such as hypertension, arteriosclerosis, diabetes, stroke, angina pectoris, heart disease, arthralgia and the like, . It has been known that the lotus leaf has the effect of preventing the adult diseases caused by the active oxygen by constantly acting, and the effect of suppressing the aging, and also showing a good effect on the beauty of the skin. Lotus root contains anticancer components, and is known to be effective for rhinitis, bronchial and respiratory diseases. Dandelion is especially known for its excellent herbs, which help digestion and help with liver health. Mulberry leaves are rich in various vitamins, minerals, and dietary fiber, and are effective in preventing diabetes, hypertension, arteriosclerosis, and constipation. Green tea is rich in vitamin C and is known to exhibit various effects such as anti-cancer, anti-aging, obesity prevention, fatigue recovery, tooth decay prevention, waste disposal and cholesterol removal. It is a typical spring herb that is known to have diuretic, hemostatic, and detoxifying effects.

According to one embodiment of the present invention, there is provided a method for manufacturing cutlet pork cutlets, comprising the steps of: (1) preparing pork in an appropriate size; (2) a grinding stage to soften prepared pork; (3) stepping on the ground pork; (4) drying at least one vegetable ingredient selected from the group consisting of pine leaves, long leaves, lotus root, dandelion, mulberry leaf, green tea and cold mushroom, and pulverizing the whole plant material; (5) aging the pork treated with the vegetable ingredient; And (6) frying the surface of the aged pork with deep-fried oil and frying with hot oil.

The step (1) is a step of preparing pork as a main ingredient of the fried pork cutlet, and the pork cutlet commonly used as a pork cutlet can be used, but the present invention is not limited thereto. The pork can be prepared in various forms according to the following cooking process. In case of a common pork loin, the thickness of the frying pang can be prepared to a proper thickness without hindering chewing. In one embodiment of the present invention, the pork may be prepared in the form of a plurality of thin slices, wherein the thickness of the pork slices is preferably 5 mm or less.

The step (2) is a step of gently cultivating pork so that a good texture and taste can be felt. To soften pork, there is a method of applying physical force for a long time, but it is preferable to use a frying agent such as apple juice. It is also desirable to make a lot of shear-like gaps in the pork during the frying process so that the ingredients of the present invention can be easily penetrated into the pork.

The step (3) is a step for performing the preliminary step, and generally used salt and pepper can be used. In order to remove the pork meat, it is preferable to treat garlic and / or seasoning including ginger together. Depending on the taste, vegetable oil and the like may be used together.

The step (4) is a step of preparing a pulverized product of a vegetable material and spraying the pulverized material on the pork cut into the cut pork. As described above, the vegetable ingredient of the present invention not only replenishes insufficient nutrients in main ingredients of pork cutlet, including dietary fiber, but also contains various functional ingredients, so that the increase in cholesterol level, obesity, And the like. The pulverized product of the vegetable material may be prepared according to a general method of preparing pine needles, long leaves, lotus root, dandelion, mulberry leaves, green tea and cold lye first, washing, drying and pulverizing using a pulverizer. In this case, it is necessary to appropriately adjust the particle size of the pulverized product. If the particle size is too large, the sub ingredient may be too high on the prepared pork cutlet to degrade texture and taste. If the particle size is too small, It is because. In one embodiment of the present invention, the particle size of the pulverized plant material is preferably 50 to 400 mesh, more preferably 50 to 300 mesh, still more preferably 100 to 300 mesh, But is not limited thereto.

The step (5) is a step of aging the pork treated with the vegetable material. Through this process, it is necessary to mature for a long time at low temperature or at room temperature so that the essential ingredients and the vegetable ingredients are sufficiently added to the pork to have a good flavor and taste. The aging time may vary depending on the temperature and the amount of the material, and is generally 4 to 12 hours, preferably 6 to 10 hours. Meanwhile, in one embodiment of the present invention, pork is prepared as a slice, followed by treating the base and the vegetable ingredient, and then stacking a plurality of slices, aging the mixture, and then frying the pork cutlet. Pork can be included fully. In this case, it is preferable to use 2 to 3 pieces of pork slices of about 5 mm in size because the content of the vegetable ingredient becomes too high and the flavor of the plant may become strong if too many pork slices are overlapped.

The step (6) may be carried out in the same manner as the general frying method used in the preparation of pork cutlet, in which a batter is applied to the surface of aged pork and fried with high temperature oil. In one embodiment of the present invention, the step of applying the frying cloth may include applying a dough mixed with wheat flour, egg, and water to the surface of the pork, and then applying the bread crumb. In one embodiment of the present invention, the high temperature oil may be at least 150 ° C, but is not limited thereto.

Hereinafter, the present invention will be described in more detail with reference to Examples. It will be apparent to those skilled in the art that the following examples are merely illustrative of the present invention and that the scope of the present invention is not limited to these examples.

< Example 1>

The hub according to the manufacturing method of the present invention Pork cutlet Produce

[ Manufacturing example 1 to 7]

1) 100g of pork loin was prepared with a thickness of about 1.5cm, then apple juice was sprinkled and made smooth using a kneader.

2) A seasoning prepared with 25 mg of salt, 40 mg of pepper, 20 mg of garlic and 20 mg of ginger was prepared and sprinkled evenly on the above-described pork meat.

3) As shown in Table 1 below, 1, 3, 5 and 7 g pine needles, long leaves, lotus root, dandelion, mulberry leaf, green tea and cold mug were respectively prepared and then pulverized to a particle size of about 200 mesh using a pulverizer. The ground herb particles were evenly sprinkled on the pork.

Dry weight pine needles A lotus leaf Lotus root dandelion Mulberry leaf green tea Cold 1g Production Example 1-1 Production Example 2-1 Production example 3-1 Production Example 4-1 Production Example 5-1 Production example 6-1 Production Example 7-1 3g Production Example 1-2 Production example 2-2 Production example 3-2 Production example 4-2 Production Example 5-2 Production Example 6-2 Production Example 7-2 5g Production Example 1-3 Production Example 2-3 Production Example 3-3 Production Example 4-3 Production example 5-3 Production example 6-3 Production Example 7-3 7g Production Example 1-4 Production example 2-4 Production example 3-4 Production Example 4-4 Production Example 5-4 Production Example 6-4 Production Example 7-4

4) The pork sprinkled with the seasoning and herb particles was aged at 4 캜 for 10 hours.

5) A mixture of 40% by weight of betamycin for donkatsu and 60% by weight of purified water, which can be purchased on the market, is mixed to make dough, and the aged pork is immersed in the mixture. Of oil.

[ Manufacturing example 8 to 14]

1) 100g of pork loin was prepared with 3 slices of about 0.5cm thickness, and apple juice was sprinkled and made smooth using a kneader.

2) Spices containing 8 mg of salt, 13 mg of pepper, 6.5 mg of garlic powder and 6.5 mg of ginger powder were prepared and sprayed evenly on the above-ground pork slices.

3) Pine needle, long leaves, lotus root, dandelion, mulberry leaf, green tea and cold mug of 3g in dry weight were prepared and then pulverized to a particle size of about 200 mesh using a pulverizer (Production Examples 8 to 14, respectively). The ground herb particles were evenly sprinkled on each of the above pork slices 1g per leaf.

4) The three pork slices were superimposed in different directions and aged at 4 ° C for 10 hours.

[ Comparative Example ]

3) The seasoned pork was aged at 4 DEG C for 10 hours.

4) A mixture of 40% by weight of betamycin for pork cutlet and commercially available 60% by weight of purified water, which is commercially available, is mixed to prepare dough. Then, the aged pork is immersed in the mixture, Of oil.

&Lt; Example 2 >

The hub of the present invention On pork cutlet Sensory evaluation

&Lt; 2-1 > General < With pork cutlet Comparison of preference

The herb pork cutlets of the present invention prepared in Preparation Examples 1 to 7 were subjected to sensory evaluation in comparison with the cut pork cutlet of the comparative example prepared by a general method. Considering the age and gender, the subjects were selected from 10 to 40 years old. The sensory evaluation was evaluated by 9 point method (taste test, 9 - excellent, 0 - very poor). The sensory test results are shown in Table 2 below.

division flavor incense Texture Synthesis Production Example 1-1 6.8 8.1 6.1 7.0 Production Example 1-2 7 8.4 6.3 7.2 Production Example 1-3 6.7 8.2 6 7.0 Production Example 1-4 5.7 5.8 5.9 5.8 Production Example 2-1 8.1 9.1 6.3 7.8 Production example 3-1 7 8.7 6.4 7.4 Production Example 4-1 7.3 7.5 6.2 7.0 Production Example 5-1 7.5 8.9 6.3 7.6 Production example 6-1 7.2 8.6 6 7.3 Production Example 7-1 7 9 6.1 7.4 Comparative Example 5.5 5.2 6 5.6

As a result of the experiment, all seven herb pork cutlets were evaluated better than general pork cutlet which did not add any ingredient, and especially taste and flavor were excellent. In the case of the texture, the herb component of the present invention has no effect on improving the texture of the cutlet, but the texture of the cutlet is similar to or slightly better than that of the common cutlet.

In order to examine the preference according to the addition amount of the ingredient, Comparative Examples 1-1 to 1-4 were compared. As a result, the pine needle was increased in preference until 3 parts by weight of pine needle was added to 100 parts by weight of pork, and 5 parts by weight It was maintained at a similar level until the addition, but it was confirmed that the degree of preference decreased rapidly when added more. This is because the addition of more than 5 parts by weight of pine needle seems to be due to the stronger flavor and lowering the overall taste and flavor of the pork cutlet, and this trend is expected to be the same for the remaining herbal ingredients.

<2-2> Analysis of preference according to manufacturing method

In order to compare the preference of the herb pork cutlet (pork cutlet pork cutlet) of the present invention manufactured by Production Examples 1-2 to 7-2 with the herbal pork cutlet (sliced pork cutlet) produced according to Production Examples 8 to 14 , And sensory evaluation was carried out in the same manner as described above (Table 3).

division flavor incense Texture Synthesis Production Example 1-2 6.8 8.1 6.1 7.0 Production Example 8 7 8.5 6.7 7.4 Production example 2-2 7 8.4 6.3 7.2 Production Example 9 7.1 9 7 7.7 Production example 3-2 6.7 8.2 6 7.0 Production Example 10 6.7 8.3 6.7 7.2 Production example 4-2 7.3 8.9 6.1 7.4 Production Example 11 7.5 9.1 6.4 7.7 Production Example 5-2 8.1 9.1 6.4 7.9 Production Example 12 7.9 9.2 7.1 8.1 Production Example 6-2 7 8.7 6 7.2 Production Example 13 7.2 8.9 7.2 7.8 Production Example 7-2 7.5 8 6.2 7.2 Production Example 14 7.6 8.5 6.9 7.7

As a result of the experiment, it was confirmed that the texture was increased when the pork slices were overlaid on all 7 kinds of herb pork cutlet, and taste and flavor were slightly increased but there was no significant difference.

The present invention has been described with reference to the preferred embodiments. It will be understood by 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. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims

Pine needles, long leaves, lotus root, dandelion, mulberry leaves, green tea, and cold mushroom.

The method according to claim 1,
Steps to prepare pork;
A grinding stage to soften prepared pork;
Stepping on the ground pork;
Drying and pulverizing at least one vegetable ingredient selected from the group consisting of pine needles, lotus leaves, lotus root, dandelion, mulberry leaf, green tea, and cold mushroom,
Aging the pork treated with the vegetable ingredient; And
Applying a batter to the surface of the aged pork and then frying with hot oil.

3. The method of claim 2,
Wherein the vegetable ingredient is added in an amount of 1 to 5 parts by weight based on 100 parts by weight of pork.

3. The method of claim 2,
Wherein the particle size of the pulverized plant material is 50 to 400 mesh.

3. The method of claim 2,
Wherein the step of aging the pork treated with the vegetable ingredient is carried out at 0 to 10 DEG C for 6 to 10 hours.

3. The method of claim 2,
Wherein the frying step uses apple juice.

The method according to claim 1,
Preparing pork with a plurality of slices having a thickness of 5 mm or less;
A grinding step of softening the prepared pork slice;
Stepping on a sliced pork slice;
Drying and pulverizing at least one vegetable ingredient selected from the group consisting of pine leaves, long leaves, lotus root, dandelion, mulberry leaf, green tea and cold mulberry, and spraying the whole of the above-mentioned sliced pork slices;
Aging the two or more pork slices treated with the botanical ingredient; And
Applying a batter to the surface of the aged pork slice, and then frying with hot oil.

8. The method of claim 7,
Wherein the three vegetable slices treated with the vegetable ingredient are overlaid and aged.

A cutlet made by the method of any one of claims 1 to 8.