KR20200025311A - Aging Method for Pork Cutlet, Dongaseu - Google Patents

Abstract

The present invention relates to a method of aging pork cutlet. More particularly, the present invention comprises: a pre-treatment step of scoring slices of boiled pork to promote the penetration of seasoning into sirloin or tenderloin of pork; a step of adding pork cutlet seasoning where garlic sauce and sugar alcohol in addition to salt and pepper are mixed to cure the pretreated pork; a step of aging to remove the odor of pork and improve the texture by adding clear rice wine or cooking wine to the cured pork, and applying yeast, malt or Aspergillus luchuensis to the pork for aging again; and a step of frying the pork in cooking oil by applying bread crumbs to the pre-treated, seasoned and aged pork. The fried pork cutlet is served with sauce, fruits and vegetables.

Description

Aging Method for Pork Cutlet, Dongaseu

The present invention relates to a method of ripening pork cutlet. More specifically, the pretreatment step of giving a large number of sheaths to the pork loin to facilitate the infiltration of seasonings in the sirloin or (and) tenderloin of pork, and the garlic sauce or sugar alcohol in addition to salt and pepper to the pretreated pork Adding and seasoning the mixed pork cutlet seasoning, and adding the sake or mirim to the salted pork as described above, aged for removing the smell of pork and improving the texture, and then yeast, yeast or Baekuk bacteria on pork coating and consists of the step, provided that the pre-moistened with bread crumbs, pork seasoned and aged as described above to re-flipping tonkatsu based fermentation.

Pork cutlet is a deep-fried pork dish, a kind of pork cutlet developed in Japan. Cut the pork to 7-8mm thick, spread the thickness of fat or tendon evenly, sprinkle with salt and pepper, and ripen. Then, add flour, loosen the egg, cover it with breadcrumbs, and fry it in oil at about 160 ℃. Although tonkatsu is a Japanese dish, tonkatsu is a popular dish among young people as the franchise is still active in Korea, and it is cut into moderate sizes and served with tomato or ustas with vegetables, pickles and cabbage. Tonkatsu is usually served with rice, miso soup, cucumber pickles, and vegetables. Pork cutlet is finished in a process of pork, seasoning, ripening, and frying, and goes through a uniform manufacturing process provided with sauces and vegetables. Pork cutlet is a dish developed in Japan in 1925 and is a cooking method widely known in the art of Japan or Korea. However, the prior art related to the fermentation of pork gas is Korean Patent Registration No. 10-1264659 (Functional Pork Gas and its Manufacturing Method Using Mixing and Fermentation of Sesame and Soybeans) in a 2: 1 weight ratio of water and soybeans after washing soybeans. Mixing to produce a first mixture; Immersing the first mixture in water of 30-40 ° C. for 24-48 hours and then increasing the temperature at 120-140 ° C. for 30-40 minutes; Cooling the heated first mixture to 40-65 ° C., and then mixing the first mixture and sesame skim foil in a 3: 7 weight ratio to produce a second mixture; Inoculating the second mixture with Bacillus subtilis and fermenting for 24 to 72 hours at a temperature of 37 to 45 ° C. and a humidity of 70 to 80%; Drying the fermented second mixture at 40-60 ° C. for 36-72 hours with a dryer and then pulverizing the powder; Mixing the powdered fermentation mixture with 0.5 to 5.0 parts by weight based on 100 parts by weight of the meat raw meat to produce a pork gas mixture; Coating breadcrumbs on the pork cutlet mixture; And frying the pork gas mixture at a temperature of 160 to 200 ° C. for 1 to 3 minutes. The method of producing functional pork gas using a mixture and fermentation of sesame gourd and soybean. Functional Pork Gases by Mixing and Fermenting Sesame Seeds and Soybeans Maximizing the Efficacy of Soybeans, Sesame Seeds, and Fermented Soybeans by Mixing Fermentation Mixture Fermented with Soybeans and Sesame Seeds will be.

Korean Patent Registration No. 10-1302705 (Method for producing pork gas sauce using maeseng) includes the step of fermenting the larvae inoculated with lactic acid bacteria to obtain fermentation broth, and the step of adding the fermentation broth to the pork gas source mixture. It features. In addition, the lactic acid bacteria pulverize the perennial and filter with sterile gauze, the perennial dilution of the filtrate at an appropriate magnification, and the perennial dilution is smeared on Lactobacilli MRS Agar (Difco Co., France) medium after 35 hours at 35 ℃ The step of culturing and the colonies formed after the cultivation is characterized by being separated through the lactic acid bacteria separation process comprising the step of separating the single strain forming a transparent ring by lactic acid bacteria by tooth picking on the MRS medium added with 2% CaCO3. Korean Patent Registration No. 10-1848405 (Lactic acid bacteria fermented matured pork gas and a method for producing the same) includes the steps of a) cutting pork to have a thickness of 4 to 10 mm; (b) softening step of immersing the cut pork in a mixed extract of gravureola and burdock for 1 hour at 30 ℃; (c) mixing and softening the softened pork with a dyeing agent composition; (d) aging the salted pork for 8 to 12 hours at a temperature of 8 ~ 10 ℃; And (e) frying in the aged pork and then frying in oil at 160 ~ 170 ℃, the step (c) is based on 100 parts by weight of salt, 90 ~ 110 parts by weight of pepper; 310-330 parts by weight of garlic; Lactobacillus plantarum (Lactobacillus plantarum) 5-10 g of a salt composition comprising 2.5 to 3.0 parts by weight of a mixture of lyophilized bacteria and glucose in a weight ratio of 8: 2, evenly by hand or tumbler with 1 kg of the softened pork Mixing and salting, and the production method of lactic acid bacteria fermentation matured pig gas, characterized in that it does not include a separate breeding step of applying a physical impact in addition to the steps (b) and (c).

Korean Patent Registration No. 10-1264659 (Functional Pork Gas and Mixing Method Using Sesame and Soybean Mixture and Fermentation) Korean Patent Registration No. 10-1302705 (Manufacturing Method of Pork Gas Sauce Using Maestroi) Korean Patent Registration No. 10-1848405 (Lactic Acid Bacteria Fermented Pork Gas and Manufacturing Method thereof)

Pork cutlet is a dish provided with sauce and vegetables through pork, seasoning, ripening and frying, and it is difficult to differentiate quality and taste because of uniform manufacturing process. In particular, the taste of pork cutlet depends on the quality of meat, freshness and sauce of pork, and almost all pork cutlets have a similar taste. That is, the seasoning does not penetrate into the meat of the pork, there is a problem that the taste depends on the sauce or sauce attached to the surface. There is also a problem in that pork protein provides fried pork that is only flavored by frying.

The present invention is to improve and differentiate the taste of the conventional uniform pork cutlet. In order to promote the penetration of seasonings into the pork fillet or tenderloin of pork, the pretreatment step is to give a large number of sheaths to the pork meat, and the pork cutlet mixed with garlic sauce or sugar alcohol in addition to salt and pepper And adding and saponifying the fermented pork, and adding fermented sake or mirim to the pork to remove the smell and improve the texture of the pork, and then apply the yeast, yeast or Baekkuk to the pork to mature again. And, it is composed of a step of frying pork cutlet by applying bread powder to the aged pork as described above.

In the pretreatment step, cut the pork to facilitate the penetration of the seasoning, or the seasoning can be injected with a syringe. In addition to salt and pepper, garlic sauce or sugar alcohol can be added to the pork cutlet to promote salting. Also, in order to remove pork's smell and texture, fermented with sake or mirim, and then fermented with pork, yeast, yeast or Baekkuk bacteria to improve taste. have.

The pork cutlet of the present invention has a good taste compared to the conventional pork cutlet, and can provide a differentiated pork cutlet.

1 is a manufacturing process diagram of the present invention.

The present invention relates to a method of ripening pork cutlet, a pretreatment step of giving a plurality of sheaths to the pork jerky in order to promote the penetration of the seasoning to the sirloin or tenderloin of pork, salt and pepper to the pretreated pork In addition to the pork sauce seasoning mixed with garlic sauce or sugar alcohol, and soaking, and adding the sake or mirim to the salted pork as described above, aged to remove the smell of pork and improve the texture, and then yeast, pork It is composed of the steps of applying the yeast or Baekkukyun again to aging, and fry pork gas in cooking oil by applying bread powder to the pretreated, seasoned and aged pork as described above.

1) pretreatment of materials

The main ingredient of pork cutlet is pork, which is made from uncooked sirloin or tenderloin. However, if there is emptying in the area, the texture will be reduced, so it is good to remove it.

Sheaths are scratches that are lightly aired out with a knife when cooking a dish to promote the penetration of the sauce. Cut the sirloin or tenderloin into a circular or polygonal 10 ~ 30mm thick, and cut the sauce so that the seasoning is soaked. Sheath cuts a number of sheaths 3-5 mm deep and 1-5 mm long using a kitchen knife. In order to facilitate the penetration of seasonings, sheaths can be closely arranged in parallel, but chewing may be reduced, so it is better to give a large number of rows in parallel with 5-10 mm intervals. 1 sheath per 1 cm ² , ^2-3 per 1 cm ² , 4-5 per 1 cm ² , 1 per 2 cm ² , ^2-3 for 2 cm ² , 3-5 for ² cm ² , salt and pepper Was immersed in the mixed seasoning. Sheaths can be sliced into moderately sized pork and then scratched to a constant size and spacing on the surface of the meat using a punching machine on a mobile conveyor belt. Spice injections can be sliced to a suitable size and then injected 1-5 mm deep into the surface of the meat using a syringe on a mobile conveyor belt. Sheathing the surface of the pork or injecting the condiments with a syringe can be mechanical, but can also be used manually for convenience. The sensory test was conducted to examine the changes in taste and physical properties of the pork cutlet during ripening according to the number of sheaths, and a 5-point scale method (4 points; excellent, 3 points; normal) was selected by a well-trained panel (3 persons in their 20s and 30s). The average is shown in Table 1 below.

Changes in Pork Taste and Physical Properties During Aging According to the Number of Sheaths division 1 / cm ² 2-3 / cm ² 4-5 / cm ² 1 / 2cm ² 2-3 / 2cm ² 4-5 / 2cm ² flavor 4.4 4.5 4.6 4.1 4.2 4.3 Symbol 4.3 4.4 4.5 4.1 4.2 4.3 Organization 3.9 3.6 3.5 4.2 4.1 3.8 Chewability 3.9 3.6 3.6 4.2 4.1 3.8

From the above results, the taste and preference were found to be better as the number of sheaths per area is better, and the texture and preference is better as the number of sheaths per area is better.

2) seasoning

In seasoning of pork cutlet, 1 to 3 parts by weight of salt and pepper are used per 100 parts by weight of pork. Pork contains 55-65% of moisture, so salt and pepper may be partially penetrated, but if you want to penetrate well, mix it with 0.5 ~ 1.5 parts by weight of garlic sauce or 0.1 ~ 1 parts by weight of sugar alcohol. Can shorten the penetration time. Put salt and pepper sauce mixed with sugar alcohol or garlic sauce in the pretreated pork as described above, and soak for 1 to 2 hours. Garlic sauce can be used by properly mixing garlic and soy sauce or purchased commercially (rock company). Sugar alcohols can be purchased from maltitol, sorbitol, and xylitol (CJ products).

3) Ripening pork

As described above, it is preferable to add 1 to 3% of sake or mirim to pork seasoned with salt to remove the smell of pork and to mature for 12 to 24 hours to improve the texture. Aspartic acid, which is a kind of amino acid that is applied to yeast, yeast or Baekkukyun evenly, and stored in a refrigerator at 10-25 ° C. and aged for 12 to 24 hours to taste from pork. Include alanine, glycine, glutamic acid, serine, lysine and methionine. Yeast, yeast or Baekkukyun was purchased commercially (Gmarket) and used.

4) fried

In frying, ingredients, cooking oil and frying temperature have an important relationship. Edible oil may be olive oil, soybean oil, canola oil, sunflower seed oil, corn oil, cottonseed oil, grape seed oil, etc., but as a frying oil, soybean oil, grape seed oil, canola oil is used a lot. The temperature of the frying oil varies depending on the physical properties, thickness and volume of the ingredients in the frying. If the oil temperature is high, the inside can be cooked quickly, but if the oil temperature is too high, the outside of the tempura will be dark red quickly. Therefore, tempura temperature affects taste and color, so in the case of thin side vegetables, to maintain the unique color of ingredients, they are fried at a temperature of about 160 ℃ in an instant and 170 ℃ for ingredients with low moisture such as potatoes, lotus root and eggplant. Fry in for a few seconds. Fish and shellfish such as shrimp and squid should be fried for several seconds at 180 ℃. Pork, on the other hand, has a suitable thickness and volume, so it is fried for 2 to 4 minutes at 170 to 180 ° C. and then cooked to make pork cutlet.

<Example 1-4>

In the pretreatment of pork, the sheath was taken into consideration the depth, length, and number of sheaths having excellent taste, taste, texture, and chewability, as shown in Table 1 (Variation of pork taste and physical properties upon ripening according to the number of sheaths). A large number of sheaths were cut out at a depth of 4 mm and a length of 3 mm at the upper part of the knitting, and the number of sheaths was used as pretreatment with 2/2 cm ² pork. Salt and pepper 2 parts by weight, 1 part by weight of garlic sauce or 0.5 parts by weight of sugar alcohol was mixed with 100 parts by weight of pork and put in pretreated pork and soaked for 1.5 hours. After adding 2% of sake or mirim to the salted pork as described above, and aged for 18 hours, 3 parts by weight of yeast was applied and stored in a refrigerator at 20 ° C. to mature for 18 hours. Salted and aged pork was fried at cooking oil temperature of 175 ° C. for 3 minutes to make pork cutlet. Fried pork cutlet served with sauce, served with pickled cucumbers and vegetables.

Pork gas production by dyeing and ripening conditions (unit: parts by weight) division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Pork 100 100 100 100 100 100 Salt 2 2 2 2 2 2 pepper 2 2 2 2 2 2 Garlic Sauce One One One One One One Sugar alcohol One One One One One One Mirim One 0.5 2 1.5 - - Rice wine 2 1.5 - 0.5 - - leaven - - - 3 - yeast 3 3 - - - - Baekkukyun - - 3 - - - Fried flour Quantity Quantity Quantity Quantity Quantity Quantity Bread Flour Quantity Quantity Quantity Quantity Quantity Quantity egg Quantity Quantity Quantity Quantity Quantity Quantity Tempura temperature (℃) 175 175 170 170 175 180

Comparative Example 1

Dyeing and aging in the same manner as in Example 1, and then fried frying and breading powder was fried for 5 minutes at 175 ℃ to make pork gas.

Comparative Example 2

Dyeing and aging in the same manner as in Example 1, then fried frying and breading powder was fried for 3 minutes at 180 ℃ to make pork cutlet.

<Manufacture example 1>

500 g of pork tenderloin, 1 cup of flour, 4 eggs, 2 cups of bread crumbs, seasoned and aged with salt and pepper, and then fried with 1 liter of cooking oil to prepare pork cutlet.

Production Example 2 Pork Gas Sauce (Kangho-dong, Baek Jong-won)

500g pork tenderloin Sauce: Flour and butter 1: 1 and water or vegetable water 3 times and boil. Vegetable water is 15 liters of water, 2 carrots, 4 celery roots, 2 apples, 2 kg of chicken bone (chicken feet), 8 kinds of spices and boiled for more than 1 hour to make vegetable water. 1 tablespoon of vegetable water, 1 tablespoon butter, 1 tablespoon flour, 2 tablespoons of ketchup, 4 tablespoons of uta sauce, 4 tablespoons of sugar, 1 tablespoon of water, 1/2 cup of milk, a little pepper, season and fry, and fry with cooking oil Was prepared.

<Test Example>; Sensory evaluation

The sensory test was carried out with respect to the pork gas made in Example 1-4 and Comparative Example 1-2 and Preparation Example 1-2. The sensory test was conducted by selecting a well-trained panel (3 men and women in their 20s and 30s) and using the 7-point scale method (5.5 points; excellent; 4.5 points; excellent, 3.5 points; moderate). Shown in

Sensory Evaluation of Pork Gas by Mixing Ratio and Manufacturing Method division Example Comparative Example Manufacture example One 2 3 4 One 2 One 2 flavor 5.8 5.7 5.6 5.5 5.3 5.2 4.9 4.8 incense 5.7 5.7 5.6 5.6 5.1 5.2 4.8 4.7 Symbol 5.7 5.6 5.6 5.5 4.9 4.8 4.5 4.4 Organization 5.8 5.8 5.7 .7 5.2 5.1 4.6 4.5

From the above results, it can be seen that the pork cutlet of the present invention is superior to the comparative example and the production example in taste, aroma, preference and texture.

Pork gas made through the pork pretreatment, seasoning salt, aging and frying step of the present invention can be seen that the taste, aroma, palatability and texture than the comparative example or the preparation example. Therefore, there is industrial applicability.

Claims (5)

In order to promote the penetration of seasonings into the pork fillet or tenderloin of pork, the pretreatment step is to give a large number of sheaths to the pork chops, and the pork cutlet mixed with garlic sauce or sugar alcohol in addition to salt and pepper And adding and saponifying the fermented pork, and adding fermented sake or mirim to mature the pork to remove the smell and improve the texture of the pork, and then apply the yeast, yeast or Baekkuk to the pork to mature again. And, as described above, the method of aging the pork cutlet consisting of frying the pork cutlet in cooking oil by applying bread powder to the pretreated, seasoned and aged pork The method of claim 1, wherein the pre-treatment step is characterized in that a plurality of cuts in the rows of parallel rows at 5 to 10 mm intervals for pork kneading with a depth of 3 to 5 mm, a length of 1 to 5 mm and a number of 1 to 3/2 cm ² Aging method of pork cutlet to make According to claim 1, 1 to 3 parts by weight of salt and pepper, 0.5 to 1.5 parts by weight of garlic sauce or 0.1 to 1 parts by weight of sugar alcohol, mixed with 100 parts by weight of pork and put in pre-treated pork for 1 to 2 hours Aging method of pork cutlet characterized in that it is dyed The method of claim 1, wherein 1 to 3% of sake or mirim added to the salted pork is aged for 12 to 24 hours, and then 1 to 5 parts by weight of yeast, yeast or Bacillus bacteria is applied to 10-25. Method of ripening pork cutlet which is kept in refrigerator at ℃ and aged for 12 ~ 24 hours Pork gas coated with bread crumbs on pork matured by the method of any one of claims 1 to 5 and lacquered for 2 to 4 minutes at a cooking oil temperature of 170 to 180 ° C.

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