KR20210066208A - Pork cutlet with Tangerine Extract and Method thereof - Google Patents

Abstract

The present invention relates to a method for preparing pork cutlet using a tangerine extract and pork cutlet prepared using the same, which can prepare healthy pork cutlet and deliver different taste and smell by using a tangerine extract and/or tangerine extract chips based on tangerine for a pork cutlet preparing process, wherein the tangerine can be easily obtained from natural environment and others of Jeju, South Korea.

Description

Tonkatsu manufacturing method using tangerine blue and pork cutlet manufactured through the same {Pork cutlet with Tangerine Extract and Method thereof}

The present invention relates to a method for producing tonkatsu using tangerine blue and tonkatsu produced through the same. More specifically, in the processing of raw meat (sirloin, etc.) that can be used for tonkatsu, artificial food bind ( The present invention relates to a method for producing pork cutlet using tangerine blue, which can improve texture and flavor while minimizing the use of adhesive), and tonkatsu produced through the method.

In general, pork cutlet (English: pork cutlet) is also called pork cutlet, and Austrian schnitzel (German: schnitzel) is a prototype, and it is a food derived from Western cutlets and is classified as a dish developed in Japan.

The general recipe for pork cutlet is to cut the pork meat into 7mm to 15mm thick slices, put a sheath in the area where there is oil or tendons, and pound them with the back of a knife to even out the thickness, then sprinkle with salt and pepper. Dip it in flour, then coat it with an egg, then coat it with breadcrumbs and fry it in oil at about 160℃. Serve in a bowl with vegetables such as cabbage and serve with tomato or Worcestershire sauce. Tonkatsu fried in oil like this has a crunchy and savory taste, so not only children but also teenagers eat it a lot. However, due to the problem of using artificial adhesives such as Food Bind and not being able to provide sufficient texture and flavor by itself, it is not provided separately. There has been a tendency to rely on Sauce.

The technical problem to be achieved by the present invention is to provide tonkatsu that can deliver a healthier and different texture and flavor by utilizing tangerine blue and/or tangerine blue chips using tangerine that can be easily harvested in the natural environment of Jeju, etc. in the process of making pork cutlet. It has a main purpose.

However, the technical task to be achieved by the present invention is not limited to the technical task mentioned above, and other technical tasks not mentioned separately are clearly provided to those of ordinary skill in the technical field to which the present invention belongs from the description below. can be understood

In order to achieve the above technical object, an embodiment of the present invention is a method for producing pork cutlet using tangerine blue, wherein the production method is a raw meat preparation step (S100) of cutting whole pork sirloin to a set size to form a whole drumstick (S100) ; A processing and cutting step (S200) of cutting the raw meat in the form of the tubular sirloin based on the vertical plane and the middle line, but maintaining the attached state at one end; After separating the raw meat in the form of whole sirloin cut based on the middle line on both sides to make it in the form of half sirloin, applying tangerine syrup to all or a set part of the inside of the half sirloin exposed to the outside. (S300); A cementation step (S400) of converting the half sirloin back into a conventional whole sirloin shape by using the quality of the tangerine blue applied inside; A seasoning forming step (S500) of applying a pre-prepared seasoning to the surface and/or a set portion of the cemented raw meat in the form of whole sirloin; and a bread crumb application step (S600) of evenly applying bread crumbs to the seasoned raw sirloin-shaped raw meat.

In addition, the tangerine blue application step (S300) is a method for producing tonkatsu using tangerine blue, characterized in that additionally applying tangerine chips prepared in advance in a set size and shape, or the seasoning forming step (S500) is, prior to application of the seasoning, in advance After applying the prepared tangerine blue first, the seasoning forming step (S500) or the method for producing tonkatsu using tangerine blue, characterized in that it is possible to more stably attach and maintain the seasoning applied thereafter by using the viscosity of the tangerine blue. After application, the form of a method for producing pork cutlet using tangerine blue, characterized in that additionally applying the extract of Hwangchil tree may be provided.

In addition, pork cutlet prepared by using the above-described method may be provided as a product.

According to an embodiment of the present invention, by utilizing tangerine blue (and/or tangerine chips) using tangerines in the manufacturing process, the use of Foodbind, a separate artificial food adhesive, can be minimized, and at the same time, it contains a new texture and flavor, It has the characteristics to provide pork cutlet.

However, the effect of the present invention is not limited to the above-described effect, and it should be understood to include all effects that can be inferred from the configuration of the invention described in the detailed description or claims of the present invention.

1 is a step diagram sequentially showing a method of manufacturing pork cutlet using tangerine blue according to an embodiment of the present invention.

Hereinafter, the present invention will be described with reference to the accompanying drawings. However, the present invention may be embodied in several different forms, and thus is not limited to the embodiments described herein. And in order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification.

Throughout the specification, when a part is said to be “connected (connected, contacted, coupled)” with another part, it is not only “directly connected” but also “indirectly connected” with another member interposed therebetween. "Including cases where In addition, when a part "includes" a certain component, this means that other components may be further provided without excluding other components unless otherwise stated.

The terms used herein are used only to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In this specification, terms such as "comprise" or "have" are intended to designate that a feature, number, step, operation, component, part, or a combination thereof described in the specification exists, but one or more other features It should be understood that this does not preclude the existence or addition of numbers, steps, operations, components, parts, or combinations thereof.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a step diagram sequentially illustrating a method of manufacturing tonkatsu using tangerine blue according to an embodiment of the present invention.

As shown in FIG. 1, in this embodiment, the method for preparing pork cutlet using tangerine blue is a raw meat preparation step (S100), a processing and cutting step (S200), a tangerine blue application step (S300), a coalescence step (S400), and a seasoning forming step (S500), it may include a bread crumb application step (S600).

The raw meat preparation step (S100) refers to a step of preparing and processing raw meat, which is a raw material for pork cutlet, such as pork loin. For example, the pork fillet may be uniformly cut to a thickness of 1 cm and processed into a sirloin shape (referred to as a “whole sirloin” type).

In the processing and cutting step (S200), the sirloin fabric formed with a set thickness is cut in half (1/2) again based on the vertical plane (however, the set one end is not cut, and the state is maintained), and the cut part is cut It refers to the stage of wide spread. As an example, the sirloin cut to a thickness of 1cm can be cut again to a height of 0.5cm (however, one end is kept attached) and spread out toward the egg (to illustrate, a bi-circular mirror in which one end of a round sirloin is attached to each other) Formed into the shape of a sirloin, referred to as a “semi-concentric” form).

In particular, in the case of the manufacturing method according to the present invention, the central part (based on the vertical plane) is cut from the "tong sirloin (oval shape based on the plane)" having a thickness of 1 cm or more, and the bar is spread on both sides in the form of a "half sirloin" (flat (formed in the form of two oval shapes with one end attached to each other as a standard), to give a variety of tastes, flavors, and textures, such as tangerine juice, tangerine chips, and/or hwangchul tree extract prepared by a preset processing method to be described below There is an advantage that a combination is possible with a possible configuration.

The mandarin orange application step (S300) refers to a step of applying the mandarin orange (and/or mandarin orange chips) to a certain thickness on the inner side of the sirloin spread on both sides, that is, on the front side that is opened to the outside on both sides or a set partial surface. Mandarin orange according to the present invention is obtained by mixing 55-60 wt% of tangerine flesh and 40-45 wt% of sugar and storing at room temperature for 1-2 days and aging by separating the aged pulp and juice from the room temperature aging step (1-1). The juice can be prepared in advance through the tangerine ripening stage, which consists of a low-temperature aging stage (1-2), which boils at 100-110°C for 5-10 minutes, cools it, pours it back into the flesh, and then ages it at 3-5°C for 3-4 months. can In addition, the tangerine blue chip according to the present invention includes a preparation step of washing the tangerine, removing foreign substances, peels, stems, seeds, etc., and pulverizing it to make a puree state; A stirring step of adding pureed oranges to a stirrer and stirring to make a workpiece; a freezing step of rapidly freezing the workpiece at -40 degrees Celsius or less; It may be prepared through a drying step of putting the frozen workpiece into a vacuum dryer of 10 torr or less, and increasing the temperature in the vacuum dryer to dry the frozen workpiece.

The tangerine cheong applied in the tangerine cheong application step (S300) has its own viscosity and viscosity, and through this, it is possible to replace the food binder, which is an artificial food adhesive generally used in food. That is, it is possible to replace the adhesive (food binder), which is an artificial additive for the subsequent bonding step (S400), by applying tangerine blue, a natural material with viscosity, on the inner front surface or a set part of the sirloin bag spread on both sides. In addition, it is possible to add more fresh tangerine flavor and tangerine flavor by applying (supplying) tangerine chips in a set amount evenly or additionally to specific areas such as the center, along with tangerine syrup to add taste and tangerine flavor as well as to improve texture.

The cementation step (S400) refers to the process of re-folding the widely spread sirloin on both sides in the processing and cutting step (S200) (returning to the original thickness of 1cm according to the above-described example) and attaching (“tong sirloin”). return to form). At this time, the upper and lower parts cut with the viscosity of natural tangerine blue without a separate artificial food binder have a certain level of strength, and the attached shape can be stably maintained.

The seasoning forming step (S500) refers to a step of adding various seasoning sauces such as pepper and garlic or additional tangerine juice or tangerine chips to the upper surface and set portion of the sirloin that has returned to the “whole sirloin” form through the cementation step (S400). . Even in this case, it is possible to stably adhere and maintain the seasoning (condiment) sprayed on the surface of the whole sirloin by utilizing the viscosity of tangerine blue itself. In addition, according to another embodiment of the present invention, Hwangchil tree extract may be additionally applied to all or a set portion of the seasoned whole sirloin-shaped raw meat. In this case, the Hwangchil tree extract is collected and washed the leaves (and/or roots, stems, etc.) of the Hwangchil tree, and the Hwangchil tree leaf washing and pulverizing step of pulverizing the washed leaves with a grinder and the pulverized leaves of the Hwangchil tree It may be prepared in advance and provided through a hwangchil component extract preparation step of heating the etc. together with water under a constant pressure to prepare a hwangchil component extract.

The bread crumb application step ( S600 ) refers to a step of evenly applying the bread crumbs to the processed raw meat having the shape of the whole sirloin. Even in this case, the breadcrumbs applied by the tangerine blue that has already been applied to the surface can be stably formed and maintained on the surface of the canister sirloin. In addition, even in the case of the bread crumbs, it may be formed by kneading with a previously prepared hwangchil tree extract. More specifically, the hwangchil tree extract is collected and washed leaves (and/or roots, stems, etc.) of hwangchil tree, and the hwangchil tree leaf washing and pulverizing step of pulverizing the washed leaves with a grinder and the pulverized hwangchil tree Hwangchil component extract preparation step of preparing a hwangchil component extract by heating the leaves of the plant under a constant pressure with water, and mixing and stirring the hwangchil component extract, a set amount of purified water, and breadcrumbs with each other to make a first dough mixture After preparing the breadcrumbs to be applied through the steps of producing a first dough mixture and creating a second dough mixture that makes a second dough mixture by further adding refined salt, alcohol, and vegetable oil to the first dough mixture, Hwangchil Breadcrumbs containing tree sap can be applied.

The pork cutlet formed through this process has technical characteristics that can provide consumers with the flavor of tangerine and the texture and flavor of tangerine in addition to the umami of the existing pork cutlet.

The above description of the present invention is for illustration, and those of ordinary skill in the art to which the present invention pertains can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. For example, each component described as a single type may be implemented in a dispersed form, and likewise components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and their equivalents should be construed as being included in the scope of the present invention.

Claims (5)

In the method for producing pork cutlet using tangerine blue
The manufacturing method is
A raw meat preparation step (S100) of cutting whole pork loin to a set size to form a whole pork loin;
A processing and cutting step (S200) of cutting the raw meat in the form of the tubular sirloin based on the vertical plane and the middle line, but maintaining the attached state at one end;
After separating the raw meat in the form of whole sirloin cut based on the middle line on both sides to make it in the form of half sirloin, applying tangerine syrup to all or a set part of the inside of the half sirloin exposed to the outside (S300);
A bonding step (S400) of converting the half sirloin back into a conventional whole sirloin form by rejoining the half sirloin using the quality of the tangerine blue applied inside;
A seasoning forming step (S500) of applying a pre-prepared seasoning to the surface and/or a set portion of the cemented raw meat in the form of the whole sirloin; and
A method for producing pork cutlet using tangerine blue, comprising: a bread crumb application step (S600) of evenly applying bread crumbs to the seasoned raw sirloin-shaped raw meat.
According to claim 1,
The tangerine blue application step (S300) is,
A method of manufacturing pork cutlet using tangerine blue, characterized in that additionally applying tangerine chips prepared in advance with a set size and shape.
According to claim 1,
The seasoning forming step (S500) is,
Before the application of the seasoning, after first applying the prepared tangerine blue, using the viscosity of the tangerine blue, the seasoning applied thereafter can be more stably attached and maintained.
According to claim 1,
The seasoning forming step (S500) is,
After applying the seasoning, a method for producing pork cutlet using tangerine blue, characterized in that additionally applying a hwangchil tree extract.
Tonkatsu produced using any one of claims 1 to 4,

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