KR20190116689A - sweet and sour lamb manufacturing method thereof - Google Patents

Abstract

Disclosed are sweet and sour mutton and a manufacturing method thereof. According to the present invention, the manufacturing method comprises the steps of: making sauce; frying mutton; and mixing the sauce with fried mutton completed by the frying step. The frying step comprises a step of aging the mutton for a predetermined time and a step of mixing the aged mutton with batter to fry the battered mutton. According to the present invention, when making sweet and sour mutton, the mutton is fried after batter mainly made of potato starch is coated on a surface of the mutton, fried batter is formed on the surface of the fried mutton, and brown rice oil with a high smoke point is used, thereby preventing the fried mutton from getting easily damp even when being mixed with the sauce to provide crispy texture for a long time. Moreover, in consideration of eater′s health, unrefined sugar with various minerals and nutrient components and turmeric powder, which decreases a cholesterol value and provides anticancer effect, are mixed, thereby providing excellent taste and nutrition and also contributing to enhancement in eater′s health.

Description

Sweet and sour lamb manufacturing method

The present invention relates to a mutton sweet and sour pork and a method for manufacturing the same, more specifically, even when the sauce is mixed with mutton sweet and sour pork to prevent the tang tang sweet and soaking easily enjoy a longer crispy texture and excellent taste and nutrition It relates to mutton sweet and sour pork and a method for producing the same.

In general, mutton sweet and sour pork is widely known as a Chinese dish made by mixing beef or pork with starch dough mixed with water, fried in oil, and then pouring the sauce over fried meat. In China, pork is made of pork. 쇠고기) with beef

It's called Tangchu Nyu Ryu, and its unique sweet and sour taste

Because of this, it is a representative dish that everyone likes.

Conventional mutton sweet and sour pork is cut into about 2cm × 5cm of pork, seasoned with a knife and seasoned with soy sauce, and seasoned with soy sauce. When the liver is sufficiently soaked, it is buried in fried flour mixed with starch starch and eggs. After frying, oil in a pan, fry onions, carrots and cucumbers, starch in sugar juice, season with sugar and vinegar

It is made by pouring a little boiled sauce over fried meat.

However, the conventional mutton sweet and sour pork has a problem that the user can not enjoy the inherent crisp fried for a long time as the sauce is soaked wet easily loses the crisp texture in accordance with the absorption of moisture.

In addition, the conventional mutton sweet and sour pork is made by frying pork or beef in oil

There is a risk of obesity and adult diseases because of the relatively high fat content and high cholesterol, there is a problem that does not meet a variety of preferences, such as diet, health and well-being that is emerging recently.

The technical problem of the present invention, even when the sauce is mixed with mutton sweet and sour pork prevents the tang sweet and sour pork easily to enjoy a crispy texture for a longer time and provides a delicious and nutritious mutton sweet and sour meat and its manufacturing method It is.

The technical problem to be achieved by the present invention is not limited to the above-mentioned technical problem, another technical problem that is not mentioned is the present invention from the following description

It will be clearly understood by those skilled in the art.

The technical problem is to prepare a source; Frying meat; And mixing the sauce with the completed frying of the meat by frying the meat, wherein the frying of the meat comprises: aging the meat for a predetermined time; And

It is achieved by a method of producing a mutton sweet and sour meat, characterized in that the step of mixing the aged meat with the dough and fried.

The step of aging the meat, chop the sirloin 600g to a certain size, dipping the sirloin cut to a predetermined size in 10L of water for 12 hours, drained and drained by draining the water enough to drain the water, 50g salt in the sirloin removed water, 50cc of soy sauce, 10cc of sake, 30g of white pepper, 30g of turmeric powder are mixed, and the mixed fillet is completely wrapped in a wrap, and is aged for 24 hours in a refrigerator having a temperature of 1 ° C to 5 ° C.

The step of frying the aged meat and the dough, the dough, 500g water, potato starch 500g, 100g sweet potato starch, 50cc egg water mixed dough for 2 hours in a refrigerator having a temperature of 0 ℃ ~ 5 ℃, aged Aged dough in the refrigerator for 24 hours

Mix with meat and put the meat mixed with dough into oil heated to 210 ℃ -220 ℃

Fry while shaking up and down, and re-attach the fry flower formed by floating a portion of the dough attached to the surface in the process of frying the meat to the surface of the meat, the fry flower of the meat

A deep frying step of bringing the meat out of the oil when it is sufficiently attached to the surface; And after removing the oil from the meat frying completed by the step of frying the meat, it is characterized in that it comprises a meat frying completion step of cooking for 3 minutes in the oil heated to a certain temperature.

The oil is characterized in that the brown rice oil.

The step of preparing the sauce, onion, green peppers, red bell peppers, carrots, zucchini each 300g and Cheongyang pepper, ginger, garlic, leek each 100g finely chopped finely chopped vegetables in cooking oil heated at 180 ℃ roasted for 1 minute Next, add 500cc of water, 200g of unrefined sugar, 100cc of brown rice vinegar, 50g of salt, 30g of red pepper powder, and 5cc of soy sauce to complete the sauce.

Characterized by mixing the liquid starch made by mixing 50cc and 50g potato starch.

In addition, the above technical problem is produced by the above-described mutton sweet and sour meat manufacturing method

Lamb is achieved by sweet and sour pork.

According to the present invention, while producing the mutton sweet and sour pork, while forming a frying flower on the surface of the fried meat while coating the dough with the potato starch as the main ingredient on the surface of the meat and high smoke point

By using brown rice oil, you can enjoy the crispy texture for a longer period of time even if you mix the sauce easily, and reduce the level of unrefined sugar and cholesterol, which contains various minerals and nutrients, in consideration of the health of the intake user, and has anti-cancer effects. By mixing turmeric powder with excellent taste and nutrition,

Can contribute.

1 is a picture of mutton sweet and sour pork in accordance with the present invention.

First, a sauce is prepared. In the step of preparing the sauce of the embodiment, instead of white sugar, refined sugar, sugar and nutrition are excellent by preparing the sauce using unrefined sugar extracted in a traditional manner from organically grown sugar cane with various minerals and nutrients.

It can contribute to health promotion.

Here, general sauce is 500cc of water, 200g of unrefined sugar, 50g of salt, and cut off on a high heat. When the sauce starts to break, add 100cc of brown rice vinegar, and then cut it again. When the sauce is cut, add the liquid starch made by mixing 50cc of water and 50g of potato starch. By mixing

Can be completed.

In addition, vegetable sauce is onion, green pepper, red bell pepper, carrot, zucchini 300g each and chopped red pepper, ginger, garlic, leek each 100g finely chopped vegetables in cooking oil heated to 180 ℃

Roast for 1 minute, water 500cc, unrefined sugar 200g, brown rice vinegar 100cc, salt 50g,

Put 30g red pepper powder and 5cc soy sauce. If the sauce is broken, it can be completed by mixing the liquid starch made by mixing 50cc water and 50g potato starch with the sauce.

Next, fry the meat. In the step of frying the meat of the embodiment includes the step of aging the meat for a predetermined time, and the step of mixing the matured meat with dough and fried. In this case, the meat may be used pork, beef, shrimp, squid and the like.

Here, mutton sweet and sour pork using pork is called sweet and sour pork, mutton sweet and sour pork is called sweet and sour pork.

In the step of ripening the meat for a certain time, cut the sirloin 600g to a certain size. At this time, the sirloin is cut into 2cm horizontal, 2cm long and 10cm long for easy consumption after the production of mutton sweet and sour pork. Soak for hours and drain the blood

Take it out and drain it thoroughly. 50 g of salt, 50 cc of soy sauce,

Put 10cc of Cheongju, 30g of white pepper and 30g of turmeric powder. Mix the sirloin completely with a wrap and mature in a refrigerator having a temperature of 1 ℃ -5 ℃ for 24 hours.

Turmeric powder lowers cholesterol levels and has an anticancer effect. When used in meat dishes, it plays a role in catching the smell of meat and meat.

These turmeric powders have a strong bitter taste when mixed with meat

It is desirable not to put more than 30g in meat.

The step of frying the matured meat mixed with the dough includes a frying initial stage, and the completion of frying.

In the step of frying meat, the dough mixed with 500cc of water, 500g of potato starch, 100g of sweet potato starch and 50cc of egg water is aged for 2 hours in a refrigerator having a temperature of 0 ° C to 5 ° C. The aged dough is mixed with the meat aged for 24 hours in the refrigerator. The meat mixed with the dough is put in oil heated at 210 ° C to 220 ° C and shaken up and down to fry the meat. Reattach the fried flowers formed by floating on the surface of the fried meat. If the fried flowers stick to the surface of the deep-fried meat,

Take it out.

Here, the fried flower is formed by floating some of the dough attached to the surface of the meat when it is deeply buried in the oil and fried in the oil, and floating off the meat, and attaching the fried flower to the surface of the fried meat.

At this time, the fried flowers are formed smoothly when the oil is heated to 210 ℃ ~ 220 ℃, that is, if the temperature of the oil is lower than 210 ℃, there is a problem that the fried flowers are not formed well, the temperature of the oil than 220 ℃ If it is high, the fried flowers are well formed, but there is a problem that the moisture is deprived of sticking to the meat.

Therefore, the temperature of oil is most suitably 210 ° C to 220 ° C.

In addition, the process of attaching the fried flowers to the surface of the fried fish in a certain time, approximately 5 seconds

In other words, if it exceeds 5 seconds, the fry flower will lose moisture and will not stick to the surface of the fried fish.

The step of frying meat is completed by subtracting the oil from the meat frying completed by the frying meat frying step, and then putting it in oil heated at a constant temperature for 3 minutes. At this time, the frying completed by the frying meat frying step is Drain the oil for about 30 seconds.

The oil used in the step of frying meat uses brown rice oil. Brown rice oil has a higher smoke point than other oils so that the oil does not burn even at a high temperature of 200 ° C. or more. As a smoke point

Preference is given to using high brown rice oil.

Next, the sauce is mixed with the completed tempura by the frying step.

In the step of mixing the sauce with the fried meat of the embodiment in the dish of the fried meat by the step of frying the meat on the plate, the sauce prepared by the step of preparing the sauce evenly sprinkled over the fried meat, loading, radish, cucumber, carrots Slice various vegetables such as

It is completed by mixing.

The mutton sweet and sour pork finished by the manufacturing method as described above forms a fried flower on the surface of the fried meat while coating the dough containing potato starch on the surface of the meat and frying.

By using high brown rice oil, you can enjoy the crispy texture for a longer period of time even if you mix sauce with it, and reduce the level of unrefined sugar and cholesterol that have various minerals and nutrients in consideration of the health of the intake user, and have anti-cancer effect. By mixing turmeric powder with high taste and nutrition,

Can contribute.

Claims (6)

Preparing a sauce;
Frying meat; And To complete the fried meat by the step of frying the meat
Mixing the sauce, and the step of frying the meat,
Aging the meat for a predetermined time; And mutton sweet and sour meat manufacturing method comprising the step of mixing the aged meat with the dough and fried The method of claim 1, wherein the step of aging the meat, cutting the sirloin 600g to a certain size, immersed the sirloin cut to a predetermined size in 10L of water for 12 hours to remove the blood and drain the water enough to remove the water, remove 50g of salt, 50cc of soy sauce, 10cc of sake, 30g of white pepper, 30g of turmeric powder are mixed in the sirloin, and the mixed fillet is completely wrapped in a wrap and aged for 24 hours in a refrigerator having a temperature of 1 ℃ -5 ℃. Mutton sweet and sour pork manufacturing method The method of claim 2, wherein the step of mixing the aged meat with the batter and frying the dough comprises mixing a dough containing 500cc of water, 500g of potato starch, 100g of sweet potato starch, and 50cc of egg water in a refrigerator having a temperature of 0 ° C to 5 ° C. Aged for hours, the aged dough is mixed with the meat aged for 24 hours in the refrigerator, and the meat mixed with the dough is heated to 210 ℃ to 220 ℃
Deep-fry in oil and shake up and down.
Re-attach the fried flower formed by floating a portion of the dough to the surface of the meat, and if the fried flower is sufficiently adhered to the surface of the meat, the meat fried priming step to deliver the meat from oil; And mutton sweet and sour meat manufacturing method comprising the step of frying the meat after the completion of the frying step of removing the oil from the completed meat frying step and put into oil heated at a constant temperature for 3 minutes The method of claim 3, wherein the oil is brown rice oil. According to claim 1, The step of preparing the sauce, onions, green peppers, red peppers, carrots, zucchini each 300g and Cheongyang pepper, ginger, garlic, leek finely chopped and finely chopped vegetables heated to 180 ℃ Stir in cooking oil for 1 minute and fry in 500cc of water, 200g of unrefined sugar, 100cc of brown rice vinegar, 50g of salt, 30g of red pepper, and 5cc of soy sauce.
Method for producing mutton sweet and sour meat, characterized in that the liquid mixture made by mixing 50cc of water and 50g of potato starch in the finished sauce Mutton sweet and sour pork prepared by the mutton sweet and sour pork manufacturing method of any one of claims 1 to 5

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