KR20200008180A - manufacturing method for scorched rice sweet and sour pork - Google Patents
manufacturing method for scorched rice sweet and sour pork Download PDFInfo
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- KR20200008180A KR20200008180A KR1020180058770A KR20180058770A KR20200008180A KR 20200008180 A KR20200008180 A KR 20200008180A KR 1020180058770 A KR1020180058770 A KR 1020180058770A KR 20180058770 A KR20180058770 A KR 20180058770A KR 20200008180 A KR20200008180 A KR 20200008180A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 38
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 16
- 235000009566 rice Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title claims description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 26
- 235000019698 starch Nutrition 0.000 claims abstract description 26
- 239000008107 starch Substances 0.000 claims abstract description 26
- 239000008162 cooking oil Substances 0.000 claims abstract description 20
- 235000013339 cereals Nutrition 0.000 claims abstract description 15
- 229920001592 potato starch Polymers 0.000 claims abstract description 9
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 239000008280 blood Substances 0.000 claims abstract description 5
- 210000004369 blood Anatomy 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract 3
- 238000005507 spraying Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 5
- 241000209094 Oryza Species 0.000 abstract 8
- 235000015278 beef Nutrition 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000021397 ready fried onions Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5118—Starch
Abstract
Description
본 발명은 누룽지 탕수육에 제조방법에 관한 것으로서, 더욱 상세하게는 돈(돼지) 등심을 스틱 형상을 하고 간단한 감자 전분의 반죽으로 입힌 후 낱알의 누룽지를 도깨비 방망이 모양으로 형성시킨 후 일정 온도의 식용유에서 튀기면 탕수육이 쉽게 눅눅해지는 현상을 방지하여 좀 더 오랫동안 바삭한 식감을 즐길 수 있고 맛과 향이 우수할 수 있어 상품성을 증대시킬 수 있는 누룽지 탕수육 제조 방법에 관한 것이다.The present invention relates to a manufacturing method for nurungji sweet and sour pork, and more particularly, in the shape of sticks of pork (pork) loin, and then coated with a simple dough of potato starch to form a grain of Nurungji in the shape of a botanica, and then cooking oil at a constant temperature. When fried, sweet and sour pork is easily damped, so that you can enjoy a longer crispy texture and taste and aroma can be improved.
일반적으로 탕수육은 쇠고기나 돼지고기를 물에 혼합한 전분 반죽에 입힌 후 기름에 튀겨서 만든 다음 소스를 튀긴 고기 위에 부어서 먹는 중국요리로서 널리 알려져 있고, 중국에서는 돼지고기로 만든 것은 탕추러우(糖醋肉), 쇠고기로 만든 것은 탕추뉴러우(糖醋牛肉)라 부르며, 그 특유한 달콤하고 새콤한 맛으로 인하여 남녀노소 누구나 좋아하는 대표적인 요리이다In general, sweet and sour pork is widely known as a Chinese dish made by mixing beef or pork with starch batter mixed with water, fried in oil, and then pouring sauce over fried meat. In China, pork is made of pork Beef made from beef is called Tang Chu Nyu (糖醋 牛肉), and its unique sweet and sour taste makes it a representative dish for everyone.
예컨대, 종래의 탕수육은 돼지고기를 대략 2cm×5cm의 크기로 썰어 앞뒤에 칼금을 넣고 간장 등으로 양념하여 잘 주무른 다음, 간이 충분히 배었을 때 녹말 전분과 계란을 섞은 튀김가루에 묻혀 180℃ 이상의 기름에서 튀겨낸 후, 팬에 기름을 두르고 양파, 당근 및 오이 등을 볶고 탕 즙에 녹말을 풀어 설탕과 식초로 맛을 내어 한소끔 끓여 만든 소스를 튀긴 고기 위에 부어서 만들었다.For example, in conventional sweet and sour pork, cut pork into about 2cm × 5cm size, put a knife in front and back, season it with soy sauce, and soak well. Then, when the liver is sufficiently soaked, it is buried in fried flour mixed with starch starch and eggs. After frying in a pan, oiled in a pan, fried onions, carrots and cucumbers, starch in hot juice, flavored with sugar and vinegar, and then simmered in a sauce made over fried meat.
하지만, 이러한 종래의 탕수육은 소스를 뿌리게 되면 수분의 흡수에 따라 쉽게 눅눅해져 바삭한 식감을 잃게 됨으로써 사용자가 튀김 고유의 바삭함을 오랫동안 즐길 수 없을 뿐만 아니라 맛도 떨어지게 되며 돼지의 누린내가 나는 문제점을 내포하고 있었다.However, the conventional sweet and sour pork is soaked easily in accordance with the absorption of moisture and loses the crispy texture, so that users can not enjoy the inherent crispy for a long time, but also the taste is degraded and the smell of the pig smells. Was doing.
따라서 본 발명은 상기와 같은 종래 기술에 따른 문제점을 해결하고자 창안한 것으로, 본 발명의 목적은 돼지 등심을 스틱 형상을 하고 간단한 감자 전분의 반죽으로 입힌 후 낱알의 누룽지를 도깨비 방망이 모양으로 형성시킨 후 일정 온도의 식용유에서 튀기면 탕수육이 쉽게 눅눅해지는 현상을 방지하여 좀 더 오랫동안 바삭한 식감을 즐길 수 있고 맛과 향이 우수할 수 있어 상품성을 증대시킬 수 있는 누룽지 탕수육 제조 방법을 제공하는 데 있다.Therefore, the present invention was devised to solve the problems according to the prior art as described above, and an object of the present invention is to stick the pork fillet in the shape of a stick and then coat it with a simple potato starch dough, and then form a nerd of a grain in the shape of a goblin bat. It is to provide a manufacturing method of nurungji sweet and sour pork that can be fried in cooking oil at a certain temperature to prevent sweet and sour pork, and to enjoy a longer crispy texture and taste and aroma.
이러한 상기 목적은 본 발명에 의해 달성되며, 본 발명의 일면에 따라, 누룽지 탕수육 제조 방법은, 돈 등심을 스틱 형상으로 형성시키되 길이 5-7cm, 폭 1.0-1.5cm, 굵기 1.0-2.0cm로 하고, 핏물을 제거한 후 흑 후추 분말을 뿌려 스틱 등심 재료를 마련하는 단계와, 전분, 물 및 식용유의 비율을 1:0.6:0.3 중량비로 전분 반죽을 준비하는 단계와, 누룽지를 175-185℃의 식용유에서 10-15초간 튀긴 후 상온에서 쌀 모양으로 부수어 낱알의 누룽지를 준비하는 단계와. 상기 스틱 등심에 상기 전분 반죽을 입히는 단계와, 상기 전분 반죽이 씌워진 상기 스틱 등심에 상기 낱알의 누룽지를 도깨비 방망이 모양으로 입혀주는 단계, 및 상기 낱알의 누룽지가 입혀진 상기 스틱 등심을 165-175℃의 식용유에서 3-5분간 튀기는 단계를 포함한다.This object is achieved by the present invention, according to one aspect of the present invention, the Nurungji sweet and sour pork production method, while forming the pork fillet in the shape of a stick to a length of 5-7cm, width 1.0-1.5cm, thickness 1.0-2.0cm After removing the blood, sprinkling black pepper powder to prepare a stick loin material, and preparing starch dough at a ratio of 1: 0.6: 0.3 by weight of starch, water and cooking oil, and cooking oil at 175-185 ° C After frying for 10-15 seconds, crush into rice shape at room temperature and prepare the nuungji of the grain. Coating the starch dough on the stick fillet, coating the stick fillet covered with the starch dough in a shape of a goblin bat, and applying the stick fillet coated with the grains of the kernel at 165-175 ° C. Frying 3-5 minutes in cooking oil.
이때 상기 누룽지 탕수육은 상기 돈 스틱 등심 60 중량%, 전분 반죽 10 중량%, 누룽지 30 중량%인 것을 특징으로 한다.At this time, the nurungji sweet and sour pork is characterized in that the don stick sirloin 60% by weight, starch dough 10% by weight, nurungji 30% by weight.
그리고 상기 전분은 감자 전분인 것이 바람직하다.And the starch is preferably potato starch.
본 발명은 상기와 같은 제조 방법에 따라, 돈 등심을 스틱 형상을 하고 간단한 감자 전분의 반죽으로 입힌 후 낱알의 누룽지를 도깨비 방망이 모양으로 형성시킨 후 일정 온도의 식용유에서 튀기면 탕수육이 쉽게 눅눅해지는 현상을 방지하여 더 오랫동안 바삭한 식감을 즐길 수 있을 뿐만 아니라 돼지의 누린내를 제거하여 맛과 향이 우수하여 상품성을 증대시킬 수 있는 효과가 발생한다.The present invention, according to the manufacturing method as described above, after forming the stick loin of sticks and coated with a simple dough of potato starch, and after forming the Nurungji of the grain in the shape of a bulgogi bat, fried sweet and sour pork easily simmered in cooking oil at a certain temperature By preventing it, you can enjoy the crispy texture for a long time, and also remove the roasted smell of pork, and the taste and aroma are excellent.
본 명세서에서 첨부되는 다음의 도면들은 본 발명의 바람직한 실시 예를 예시하는 것이며, 발명의 상세한 설명과 함께 본 발명의 기술사상을 더욱 이해시키는 역할을 하는 것이므로, 본 발명은 그러한 도면에 기재된 사항에만 한정되어 해석되어서는 안 된다.
도 1 은 본 발명의 바람직한 일실시예에 따른 누룽지 탕수육 제조방법을 보인 흐름도이다.The following drawings, which are attached in this specification, illustrate the preferred embodiments of the present invention, and together with the detailed description thereof, serve to further understand the technical spirit of the present invention. It should not be interpreted.
1 is a flow chart showing a nurungji sweet and sour pork production method according to an embodiment of the present invention.
이하에서는 첨부된 도면을 참조하여 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명을 쉽게 실시할 수 있도록 바람직한 실시 예를 상세하게 설명한다.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.
도 1 은 본 발명의 바람직한 일실시예에 따른 누룽지 탕수육 제조방법을 보인 흐름도이다.1 is a flow chart showing a nurungji sweet and sour pork production method according to an embodiment of the present invention.
도면에서 도시되어 있듯 본 발명에 따른 누룽지 탕수육 제조방법을 보면, 우선적으로 돈 등심을 스틱 형상으로 형성시키되 길이 5-7cm, 폭 1.0-1.5cm, 굵기 1.0-2.0cm로 하고, 핏물을 제거한 후 흑 후추 분말을 뿌려 스틱 등심 재료를 마련한다(S10).As shown in the drawings, in the manufacturing method of nurungji sweet and sour pork according to the present invention, the pork loin is first formed into a stick shape, but the length is 5-7cm, width 1.0-1.5cm, thickness 1.0-2.0cm, and the blood is removed. Sprinkle pepper powder to prepare a stick fillet material (S10).
상기와 같이 수치 한정을 한 것은 후술하는 제조 방법에서 가장 적합하게 이루어지기 때문이다.The numerical limitation as described above is because it is most suitably made in the production method described later.
그리고 전분, 물 및 식용유의 비율을 1:0.6:0.3 중량비로 전분 반죽을 준비하는데(S20) 감자 전분을 사용하는 것이 바람직하며 식용유를 소량으로 첨가함으로써 소비자의 건강에 도움을 주기 위함이다.And the ratio of starch, water and cooking oil to prepare the starch dough in a weight ratio of 1: 0.6: 0.3 (S20) it is preferable to use potato starch, and to help consumers' health by adding a small amount of cooking oil.
게다가 누룽지를 175-185℃의 식용유에서 10-15초간 튀긴 후 상온에서 쌀 모양으로 부수어 낱알의 누룽지를 준비하는데(S30) 이러한 누룽지는 시중에 시판하거나 가정에서 만든 모든 누룽지도 사용하는데 무방하다.In addition, it is fried in 175-185 ℃ cooking oil for 10-15 seconds and then crushed into rice at room temperature to prepare grains of Nurungji (S30). These nurungji are commercially available at home or at home.
상기와 같이 모든 재료가 준비되면 상기 스틱 등심에 상기 전분 반죽을 입히고, 상기 전분 반죽이 씌워진 상기 스틱 등심에 상기 낱알의 누룽지를 도깨비 방망이 모양으로 입혀주어(S40) 소비자에게 흥미와 식욕을 부여한다.When all the ingredients are prepared as described above, the starch dough is coated on the stick sirloin, and the stick loin covered with the starch dough is coated with the bulgogi bat in the shape of a goblin bat (S40) to give consumers interest and appetite.
그 후 상기 낱알의 누룽지가 입혀진 상기 스틱 등심을 165-175℃의 식용유에서 3-5분간 튀기면 용이하게 누룽지 탕수육을 만들 수 있다(S50).Thereafter, the stick fillet coated with Nurungji of the grain is fried for 3-5 minutes in cooking oil at 165-175 ° C. to easily make Nurungji sweet and sour pork (S50).
이때 상기 온도 165℃ 이하에서 튀기면 설익을 수 있고 상기 온도 175℃ 이상에서 튀기면 쉬게 타게된다.At this time, when fried at the temperature of 165 ℃ or less can be unripe, and when fried at the temperature of 175 ℃ or more, it will burn easily.
게다가 상기 누룽지 탕수육은 상기 돈 스틱 등심 60 중량%, 전분 반죽 10 중량%, 누룽지 30 중량%인 것이 가장 바람직하다.In addition, the nurungji sweet and sour pork is most preferably 60% by weight of the don stick sirloin, 10% by weight starch dough, 30% by weight of nurungji.
실시예 1Example 1
우선적으로 돼지(돈) 등심을 스틱 형상으로 형성시키되 길이 6cm, 폭 1.0cm, 굵기 1.5cm로 하고, 핏물을 제거한 후 흑 후추 분말을 뿌려 스틱 등심 재료를 마련한다.First, pig (loin) fillet is formed into a stick shape, but the length is 6cm, the width is 1.0cm, the thickness is 1.5cm, and after removing the blood, the black pepper powder is sprinkled to prepare a stick fillet material.
감자 전분, 물 및 식용유의 비율을 1:0.6:0.3 중량비로 전분 반죽을 준비하고, 시중에서 판매하는 누룽지를 180℃의 식용유에서 10초간 튀겨서 5분 후 쌀 모양으로 부수어 낱알의 누룽지를 마련한다.Prepare starch dough at a ratio of 1: 0.6: 0.3 by weight of potato starch, water, and cooking oil, and fry Nurungji commercially available in cooking oil at 180 ° C for 10 seconds, and crush it into rice shape after 5 minutes to prepare a grain of rice.
상기 스틱 등심에 상기 전분 반죽과 상기 낱알의 누룽지를 도깨비 방망이 모양으로 입혀준다.The stick loin is coated with the starch bat and the nuungji of the grain in the shape of a goblin bat.
상기 낱알의 누룽지가 입혀진 상기 스틱 등심을 170℃의 식용유에서 4분간 튀겨서 최종 스틱형 누룽지 탕수육을 얻는다.The stick fillet coated with the nuungji of the grain is fried for 4 minutes in 170 ° C. cooking oil to obtain a final stick type nurungji sweet and sour pork.
이상에서 설명한 바와 같이, 본 발명이 속하는 기술분야의 통상의 기술자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features.
그러므로 상술한 실시 예들은 모든 면에 예시적인 것이며 한정적인 것이 아닌 것으로서 이해해야만 한다. 본 발명의 범위는 상세한 설명보다는 후술하는 특허청구범위에 의하여 나타내어지며, 특허청구범위의 의미 및 범위 그리고 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, the above-described embodiments are to be understood in all respects as illustrative and not restrictive. The scope of the present invention is shown by the following claims rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be construed as being included in the scope of the present invention.
Claims (3)
돈 등심을 스틱 형상으로 형성시키되 길이 5-7cm, 폭 1.0-1.5cm, 굵기 1.0-2.0cm로 하고, 핏물을 제거한 후 흑 후추 분말을 뿌려 스틱 등심 재료를 마련하는 단계;
전분, 물 및 식용유의 비율을 1:0.6:0.3 중량비로 전분 반죽을 준비하는 단계;
누룽지를 175-185℃의 식용유에서 10-15초간 튀긴 후 상온에서 쌀 모양으로 부수어 낱알의 누룽지를 준비하는 단계;
상기 스틱 등심에 상기 전분 반죽을 입히는 단계;
상기 전분 반죽이 씌워진 상기 스틱 등심에 상기 낱알의 누룽지를 도깨비 방망이 모양으로 입혀주는 단계; 및
상기 낱알의 누룽지가 입혀진 상기 스틱 등심을 165-175℃의 식용유에서 3-5분간 튀기는 단계;를 포함하는 것을 특징으로 하는 누룽지 탕수육 제조방법.In the Nurungji sweet and sour pork manufacturing method,
Forming a pork fillet in the shape of a stick, but having a length of 5-7 cm, a width of 1.0-1.5 cm, and a thickness of 1.0-2.0 cm, removing the blood, and then spraying black pepper powder to prepare a stick fillet material;
Preparing a starch dough in a ratio of starch, water and cooking oil in a weight ratio of 1: 0.6: 0.3;
Preparing fried rice in the form of rice after 10-15 seconds fried the fried rice in 175-185 ° C. cooking oil;
Coating the starch dough on the stick fillet;
Coating the stick loin covered with the starch dough in a shape of a goblin bat; And
Nurukji sweet and sour pork production method comprising the; step of frying the stick sirloin coated with the nuungji of the grain in cooking oil at 165-175 ℃.
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| KR100600889B1 (en) * | 2006-03-08 | 2006-07-19 | 김남영 | The fried dish comprising rice with sweet-and-sour source |
| KR20110091341A (en) * | 2010-02-05 | 2011-08-11 | (주) 새아침 | Boiled fish paste/rice-ball having scorched layer on the surface and manufacturing method of the same |
| KR20140115211A (en) | 2013-03-20 | 2014-09-30 | 정진화 | Preparing method of sweet and sour pork using citrus fruit |
| KR101466490B1 (en) * | 2013-06-14 | 2014-12-02 | 센진싱 | Method for manufacturing healthful sweet and sour fried meat with excellent flavor |
| KR20170078347A (en) | 2015-12-29 | 2017-07-07 | 이영재 | A method for preparing sweet-and-sour gastodia elata blume food |
| KR101846091B1 (en) * | 2016-09-29 | 2018-04-05 | 장동현 | Method for preparing cutlet using scorced rice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100600889B1 (en) * | 2006-03-08 | 2006-07-19 | 김남영 | The fried dish comprising rice with sweet-and-sour source |
| KR20110091341A (en) * | 2010-02-05 | 2011-08-11 | (주) 새아침 | Boiled fish paste/rice-ball having scorched layer on the surface and manufacturing method of the same |
| KR20140115211A (en) | 2013-03-20 | 2014-09-30 | 정진화 | Preparing method of sweet and sour pork using citrus fruit |
| KR101466490B1 (en) * | 2013-06-14 | 2014-12-02 | 센진싱 | Method for manufacturing healthful sweet and sour fried meat with excellent flavor |
| KR20170078347A (en) | 2015-12-29 | 2017-07-07 | 이영재 | A method for preparing sweet-and-sour gastodia elata blume food |
| KR101846091B1 (en) * | 2016-09-29 | 2018-04-05 | 장동현 | Method for preparing cutlet using scorced rice |
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