KR20190117152A - KimchiSauce-cheese pork cutlet - Google Patents

Abstract

The present invention relates to a cheese pork cutlet with Kimchi sauce and a manufacturing method thereof. According to the present invention, the manufacturing method comprises: an aging step of aging pork at -5 to -1°C; a cutting step of slicing the aged pork; a tendering step of tendering the sliced pork; a forming step of inserting filling including a cheese pork cutlet and Kimchi, which is a raw material sauce, between the tendered pork slices to form a stacked material; a spicing step of coating bread crumbs mixed with beta-mix on the formed stacked material; and a rapid cooling step of rapidly cooling the spiced pork at -35 to -30°C. The filling is manufactured by mixing the cheese pork cutlet and Kimchi from 1:11 to 1:15 with respect to a volume ratio. Accordingly, the thickness of pork slices is standardized at an optimal size, thereby being easily taken by a child and an old and weak person. The raw material sauce including a cheese pork cutlet and Kimchi is inserted between the pork slices, thereby decreasing fishy flavor unique to meat and increasing soft and humid texture. Moreover, filling corresponding to various kinds of vegetables, fruits and starches is added to supply various nutrient sources, thereby preventing obesity and reinforcing a diet.

Description

Kimchi Sauce-Cooked Pork Cutlet

The present invention relates to a method for producing kimchi sauce cheese pork cutlet, and more specifically, by ripening, cutting and meat pork, and adding the cattle of well-being to it, then forming, seasoning and quenching it, making it easy for everyone to eat It relates to a method of manufacturing kimchi sauce cheese pork cutlet that can reduce various flavors and supply various nutrients.

Pork cutlet, which is derived from western food Fork Cuttlet, is made by cutting pork loin or sirloin into the size and thickness of the standard, applying flour solution, and then applying bread crumbs. It is becoming. These pork cutlets, breaded doped in the outer shell is crispy and the pork inside is chewed to give a good sense of taste, in order to eliminate the sense of taste of pork is generally eaten by applying tomato ketchup. Pork cutlet is made from pork, so it is high in protein and is fried or baked in cooking oil, so it is high fat and high calorie food. Pork cutlet is made by pounding the meat cut into specifications, applying flour solution, and applying bread crumbs to soften the pork. Recently, the demand for pork cutlet has been increasing day by day, and the development and research of the manufacturing method is increasing. KR2012-0102929 for the rice cake slice pork cutlet, KR2003-0080776 for the kimchi pizza pork cutlet, and the pork cutlet manufacturing method JP2004-208540 et al. Is one such example. However, the pork cutlet has a problem in that it is inconvenient for children or the elderly to eat due to the meat texture and thickness of the pork, and there is a problem of inhibiting the texture due to the peculiar smell of the pork. Due to its characteristics, there is a problem that the nutritional balance can be broken when it is ingested, thereby causing weight gain or obesity and worsening health. Therefore, it is possible for anyone to easily eat and taste various nutrients by solving the problems indicated above. The more you eat, the more you need to develop the pork cutlet, which increases the aesthetics, but there is still no disclosure about it.

Accordingly, the present inventors continue to make efforts to improve this, while standardizing the slice thickness of the pork to the optimum size, easy for children and the elderly to consume, by inserting the raw material source containing kimchi sauce in the cheese pork cutlet between the pork Kimchi sauce cheese, which reduces meaty flavor, enhances soft and moist aesthetics, and adds various nutrients by adding cows corresponding to various vegetables, fruits, and starches, and accordingly has an effect of suppressing obesity and strengthening diet. The present invention relating to a method for producing pork cutlet has been completed.

An object of the present invention is to provide a method for preparing kimchi sauce cheese pork cutlet, which is easy for children and the elderly to consume.

Another object of the present invention is to provide a method for producing kimchi sauce cheese pork cutlet, which reduces the savory flavor peculiar to meat and enhances the soft and moist aesthetic. Another object of the present invention is to supply various nutrient sources and accordingly To provide a manufacturing method of kimchi sauce cheese pork cutlet with the effect of inhibiting obesity and strengthening diet.

One aspect of the present invention, the aging step of aging pork at minus 5 ℃ to minus 1 ℃; Cutting step of slicing the aged pork: The step of grinding the cut pork: A step of forming a laminate by inserting a cow containing a raw material source cheese pork cutlet and kimchi between the pork and pork; The seasoning step of mixing the molded laminate with a beta-mix and breading: and a quenching step of quenching the seasoned pork at minus 35 ℃ to minus 30 ℃, the beef is cheese pork cutlet and kimchi sauce It relates to a method of producing kimchi sauce cheese pork cutlet in a ratio of 1:11 to 1:15. The pork can be ground to a size of 3mm to 10mm. The pork and the raw material source may be mixed in a weight ratio of 15: 1 to 5: 1. The aging time may be 48 to 72 hours. The slice thickness may be 5mm to 10mm. The cattle, mushrooms, sesame leaves, tomatoes, bell peppers, peppers, lettuce, cucumbers, eggplants, green onions, broccoli, paprika, apricots, burdock, pumpkin, fruit selected from the group consisting of melon, apple, strawberry, watermelon, pear, At least one selected from the group consisting of tangerines, bananas, cherries, melons, pineapples, plums, peaches, kiwis, grapes, pomegranates, persimmons; and wheat, potatoes, rice, sweet potatoes, walnuts, peanuts, pumpkin seeds, nuts A third cow selected from at least one group; It may further comprise at least one raw material selected from the. The meat can be added to the meat by putting plum extract in the pork. The seasoning can be mixed by further comprising licorice in addition to the beta mix. The beta-mix, after mixing 150-250g of purified water to 50-150g of betamix, aged for 5-15 minutes. One beta-mix mixed seasoning solution Another aspect of the present invention relates to a kimchi sauce cheese pork cutlet prepared by the above method.

Kimchi sauce cheese pork cutlet according to the present invention is easy to ingest by children and the elderly by standardizing the slice thickness of pork, and the kimchi sauce cheese pork cutlet reduces the savory flavor peculiar to meat by inserting the raw material sauce between the pork. It enhances the soft and moist aesthetics and supplies various nutrients by adding cows corresponding to various vegetables, fruits and starches, and has the effect of suppressing obesity and strengthening diet accordingly.

Figure 1 is a schematic diagram showing a method for producing kimchi sauce cheese pork cutlet, according to an embodiment of the present invention.

Hereinafter, exemplary embodiments will be described in detail with reference to the accompanying drawings so that those skilled in the art may easily implement the present invention.

 As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention. In addition, terms to be described later are terms defined in consideration of functions in the present invention, which may vary according to the intention or practice of a user or an operator. Therefore, definitions of these terms should be made based on the contents throughout the specification.

Korean Kimchi Sauce Cheese Pork Cutlet Production Method Publication 10-2017-0139792
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Claims (1)

Forming step of forming a layer: the seasoning step of mixing the molded laminate with a beta-mix and breading step: and a quenching step of quenching the seasoned pork at minus 35 ℃ to minus 30 ℃, the cow is It can be prepared by mixing the ground pork and cheese in a volume ratio of 1: 11 to 1: 15. According to the present invention, it is easy to ingest by children and the elderly by standardizing the slice thickness of the pork to the optimum size, and by inserting the raw material sauce included in the kimchi sauce cheese pork cutlet between the pork to reduce the peculiar flavor of the meat and soft Increasing the moist aesthetic, by adding cows corresponding to various vegetables, fruits and starch to supply a variety of nutrients, thereby reducing the effects of obesity and diet.

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