KR20210155626A - Pork cutlet and method for manufacturing the same - Google Patents

Abstract

The present invention relates to pork cutlet and a method for preparing the same. The method for preparing pork cutlet of one aspect according to the present invention can prepare juicy pork cutlet by minimizing release of moisture from pork during heat cooking. In addition, the pork cutlet according to the present invention has excellent taste due to optimal combination of pork and pork cutlet sauce. In addition, the method for preparing pork cutlet of the present invention shortens frying time in high-temperature oil, thereby minimizing the deterioration of flavor due to carbonization of pork cutlet batter.

Description

Tonkatsu and its manufacturing method

The present invention relates to pork cutlet and a method for manufacturing the same.

Tonkatsu is a type of pork cutlet, a Japanese style deep-fried pork dish. Tonkatsu is generally prepared by thinly minced pork meat, then coated with flour dough and breadcrumbs, and then deep-fried.

Tonkatsu is a food made by frying pork in oil, so the main evaluation items are crispy on the outside and moist on the inside.

On the other hand, in order to cook pork used in pork cutlet production evenly, it should be fried in high temperature oil for as long as possible. will be lowered In addition, the pork cutlet including beef between pork, such as cheese pork cutlet, has a problem in that the pork cutlet is not cooked well or is separated and separated from the pork cutlet during the cooking process.

Accordingly, although a method for cooking by aging the fried powder and pork that can minimize carbonization has been studied, the cooking method is difficult and there is a limit to solving all of the above problems.

KR 10-1647609 B1

In one aspect, an object of the present invention is to provide tonkatsu having excellent flavor and texture.

In one aspect, it is an object of the present invention to provide juicy pork cutlet.

In one aspect, an object of the present invention is to provide a homogeneously cooked pork cutlet while minimizing frying time.

In one aspect, an object of the present invention is to provide a method for producing pork cutlet without material separation during cooking.

In order to achieve the above object, the present invention in one aspect, the first sauce application step of applying the sauce to the pork; Tonkatsu beef stacking step of stacking beef on the pork to which the sauce is applied; and a frying step of frying the pork on which the pork cutlet is stacked in oil, wherein the sauce includes a burdock extract, a lotus root extract, a shiitake extract, a chia extract and a green tea extract, The extract provides a method for preparing pork cutlet, in which, when the burdock extract is 100 parts by weight, 150 to 250 parts by weight, 0.5 to 5 parts by weight, 0.5 to 5 parts by weight, and 5 to 10 parts by weight, respectively, are included in order.

According to the method for producing pork cutlet, which is an aspect of the present invention, it is possible to produce juicy pork cutlet by minimizing the release of moisture from pork during heating and cooking. In addition, the pork cutlet according to the present invention has excellent taste due to the optimal combination of pork and pork cutlet. In addition, the method for producing tonkatsu of the present invention can reduce the frying time in high-temperature oil, thereby minimizing the deterioration of flavor due to the carbonization of the tonkatsu batter.

Hereinafter, the present invention will be described in detail.

Hereinafter, each configuration will be described in more detail, but this is only an example, and the scope of the present invention is not limited by the following content.

In one aspect, the present invention is a first sauce application step of applying the sauce to the pork; Tonkatsu beef stacking step of stacking beef on the pork to which the sauce is applied; and a frying step of frying the pork on which the pork cutlet is stacked in oil, wherein the sauce includes a burdock extract, a lotus root extract, a shiitake extract, a chia extract and a green tea extract, When the extract is 100 parts by weight of the burdock extract, 150 to 250 parts by weight, 0.5 to 5 parts by weight, 0.5 to 5 parts by weight, and 5 to 10 parts by weight are included, respectively, in order.

Specifically, the lotus root extract may be included in an amount of 180 to 250 parts by weight, or 180 to 230 parts by weight, or 190 to 210 parts by weight, when the burdock extract is 100 parts by weight.

In addition, the Shini extract may be included in an amount of 1 to 5 parts by weight, or 2 to 4 parts by weight, when the burdock extract is 100 parts by weight.

Shini may mean drying the buds of white magnolias of the Magnolia family.

In addition, when the amount of the burdock extract is 100 parts by weight of the burdock extract, the borage extract may be included in an amount of 1 to 5 parts by weight, or 3 to 5 parts by weight.

In addition, the green tea extract may be included in an amount of 5 to 10 parts by weight, 5 to 9 parts by weight, or 7 to 9 parts by weight when the burdock extract is 100 parts by weight.

The burdock extract may be included in an amount of about 1 to 10 parts by weight when the weight of pork is 100 parts by weight.

In one aspect, the pork cutlet is 200 parts by weight, 4 parts by weight, 4 parts by weight, and 8 parts by weight, respectively, in order, when the lotus root extract, Shini extract, Chichi extract and green tea extract, and the burdock extract is 100 parts by weight. When included, the maximized material separation prevention effect and flavor can be exhibited.

Also, in one aspect, in the first sauce application step, the sauce may be applied in an amount of 0.01 to 0.5 g/cm ² based on the total area of the pork to which the sauce is applied.

Specifically, the source, and may be based on the total area of a pork source is applied, coated with 0.01 ~ 0.3g / cm ^2, or 0.01 ~ 0.0.1g / cm ^2.

In the first sauce application step, the sauce may be applied to the entire surface of the pork.

The amount of the sauce applied in the first sauce application step greatly affects the flavor of the cooked pork cutlet and the effect of preventing separation of ingredients during cooking. For example, when the amount of the applied sauce exceeds the above range, the taste and flavor are lowered. can be, and when it is less than the above range, the effect of preventing material separation cannot be expected.

In addition, the pork cutlet may include cheese, corn, green bell pepper, red bell pepper, and onion. The combination of cheese, corn, green bell pepper, red bell pepper, and onion is to maximize the taste of cheese pork cutlet, also called codon bur, and the corn, green bell pepper, red bell pepper and onion, when the amount of cheese is 100 parts by weight, each in order , 10 to 100 parts by weight, 50 to 200 parts by weight, and 50 to 200 parts by weight may be included.

Specifically, the corn may be included in an amount of 20 to 80 parts by weight, or 30 to 70 parts by weight, or 40 to 60 parts by weight, when the amount of cheese is 100 parts by weight.

In addition, the green bell pepper and red bell pepper may be included in an amount of 50 to 150 parts by weight, or 70 to 130 parts by weight, or 90 to 110 parts by weight, respectively, when the cheese is 100 parts by weight.

In addition, the onion may be included in an amount of 50 to 150 parts by weight, or 70 to 130 parts by weight, or 90 to 110 parts by weight, when the amount of the cheese is 100 parts by weight.

When the cheese, corn, green bell pepper, red bell pepper and onion are included in the above content, while maintaining the original flavor of cheese, it is possible to offset the greasy feeling caused by pork and cheese, and it can give a crisp texture.

In one aspect, the green bell pepper, red bell pepper, and onion can be cut to about 3 mm.

In addition, in one aspect, the method further comprises a second sauce application step of applying a sauce on the stacked pork cutlet after the step of laminating the pork cutlet, and the amount of the sauce applied in the second source applying step is , when the amount of the sauce applied in the first sauce application step is 100 parts by weight, it may be 5 to 50 parts by weight.

The source used in the second source application step may be the same as the source used in the first source application step.

The source used in the second source application step may be 30 to 70 parts by weight, or 40 to 70 parts by weight, or 40 to 60 parts by weight, when the amount of the sauce used in the first source application step is 100 parts by weight. have.

In the second source application step, unlike the first source application step, the sauce is applied only to the top of the stacked cows.

When the sauce is applied in the same amount as above in the first sauce application step and the second sauce application step, it is possible to minimize the separation phenomenon during the cooking of the pork cutlet.

In addition, the frying step may include frying the pork on which the pork cutlet is stacked, folded in half so that the stacked side of the pork cutlet is inside.

In addition, in one aspect, the present invention is a pork cutlet prepared by the above manufacturing method.

The pork cutlet may include cheese tonkatsu, and the pork cutlet may further include a pork cutlet sauce using Worcestershire sauce or the like.

In one aspect, the pork may include any one or more of tenderloin and sirloin.

In one aspect, pork having a thickness of about 0.8 to 3 cm may be used for the pork, and preferably pork having a thickness of 0.8 to 1.5 cm may be used.

In addition, the cheese may include, but is not limited to, mozzarella cheese.

In one aspect, the method may further include applying breadcrumbs after immersing the pork in which the pork cutlet folded in half is stacked in a better solution before the frying step.

Hereinafter, the present invention will be described in more detail through Preparation Examples and Examples. These preparations and examples are only for illustrating the present invention, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not to be construed as being limited by these examples.

[Production Example] Production of pork cutlet

About 150g of pork (15cm wide x 10cm long x 1cm thick), about 20g of water better mix, about 60g of bread crumbs, beef (about 20g of mozzarella cheese, about 10g of sweet corn, 20g each of green and red bell peppers, and about 20g of onion) ), cheese using a sauce (made by mixing burdock extract powder 7.5 g/ lotus root extract powder 15 g/ cinnamon extract powder 0.3 g/chichi extract powder 0.3 g/ green tea extract powder 0.6 g with water in a ratio of about 1:1) Tonkatsu was prepared.

Specifically, pork was aged in the refrigerator for about 2 hours, and bread crumbs were put in a full batt and rubbed with the palms to prepare without lumps. In addition, the green pepper and onion were cut to about 3mm and prepared, and the sweet corn was prepared by holding it on a sieve to drain the water.

Spread the prepared pork on a chopping board, spread 2/3 of the prepared sauce on all sides of the pork, and then place the pre-mixed cheese, sweet corn, green pepper and onion stuffing on the top of the pork.

After that, spread all the remaining sauce on top of the beef and then fold the pork in half so that the side on which the beef is placed is the inside. After that, the pork folded in half was immersed in the Better Mix, and the Batter Mix was evenly spread over the entire pork, dripped enough, and evenly coated with breadcrumbs.

After that, fry in oil at about 165 degrees Celsius for about 4 minutes, and drain the oil for about 1 minute to complete the pork cutlet.

[Experimental example]

[Experimental Example 1] Flavor evaluation and material separation evaluation

The experiment was performed on the pork cutlet of Preparation Example i) compared to the pork cutlet of Preparation Example without adding a sauce (Comparative Example 1) and ii) of Preparation Example.

For flavor evaluation, panel evaluation was performed on 20 women in their twenties with respect to whether or not the meat had any odor, taste (including whether or not the taste deteriorated due to carbonization was evaluated), richness of meat juice, and texture. For each evaluation item, 0 to 10 points were given, and the higher the score, the more positive the effect was.

In addition, whether the material was separated was evaluated by measuring the basis weight of the finally prepared pork cutlet, and specifically, based on the weight of the pork cutlet of the preparation example, whether the weight increased or decreased was recorded. As shown in Table 1 below, it was confirmed that the pork cutlet of the Preparation Example was significantly superior to the Comparative Example as a result of panel tests such as nurinnae, taste, gravy, and texture. Compared with the decrease by 17%, it was confirmed that the material separation phenomenon was improved in the pork cutlet of Preparation Example.

production example Comparative Example 1 taste of meat 9.5 7.7 taste 9.7 8.0 richness of succulents 9.5 7.8 texture 9.9 8.2 Whether the material is separated - 17% reduction

[Experimental Example 2] Evaluating the effect difference according to the content of the source material

Tonkatsu was prepared by varying the content of the ingredients included in the sauce as shown in Table 2 below, and the same experiment as in Experimental Example 1 was performed. In Table 2, the weight of the ingredients is indicated based on 100 parts by weight of burdock.

Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 Comparative Example 11 Comparative Example 12 Comparative Example 13 burdock 100 parts by weight
(7.5g) Lotus root - 140 parts by weight 260 parts by weight 200 parts by weight god 4 parts by weight - 0.3 parts by weight 5.5 parts by weight 4 parts by weight exhaustion 4 parts by weight - 0.3 parts by weight 5.5 parts by weight 4 parts by weight green tea 8 parts by weight - 0.8 11

As a result, as can be seen in Table 3 below, when the burdock extract is 100 parts by weight, 150 to 250 parts by weight of the lotus root extract, 0.5 to 5 parts by weight of the sour extract, and 0.5 to 5 parts by weight of the sour extract. and/or it was confirmed that the material separation phenomenon was deteriorated.

Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Comparative Example 10 Comparative Example 11 Comparative Example 12 Comparative Example 13 taste of meat 8.3 8 8.3 7.9 8 8 8 8 8 8.1 8.3 8 taste 8.5 8.6 8.5 8.2 8.3 8.1 8 8 8 8 8.3 8 richness of succulents 8.2 8.2 8.5 8.1 8 8 8 8 8.1 8 8.2 8 texture 8.2 8.2 8.0 8.0 8.1 8.2 8.3 8.0 7.9 7.5 8.1 7.7 Whether the material is separated 15% reduction 16% reduction 14% reduction 17% reduction 15% reduction 17% reduction 16% reduction 18% reduction 19% reduction 18% reduction 16% reduction 18% reduction

[Experimental Example 3] Effect evaluation according to the amount of sauce applied in the first and second source application steps

As shown in Table 4 below, the same experiment as in Experimental Example 1 was performed by varying the amount of source application in the first and second source application steps.

Comparative Example 14 Comparative Example 15 Comparative Example 16 Comparative Example 17 First source application step 100 parts by weight not applied Second source application step not applied 25 parts by weight 75 parts by weight Application of the source application amount in the first application step of Preparation Example

As a result, it was confirmed that the best effect was exhibited when the amount of the sauce applied in the second source application step was 30 to 70% of the amount of the source applied in the first source application step.

Comparative Example 14 Comparative Example 15 Comparative Example 16 Comparative Example 17 taste of meat 8.3 8.5 8.5 8.0 taste 8.3 8.9 7.8 8.0 richness of succulents 8.0 8.5 8.5 8.2 texture 8.2 8.2 8.2 8.0 Whether the material is separated 13% reduction 13% reduction 17% reduction 14% reduction

Claims (6)

As a method for producing tonkatsu,
The method is
A first sauce application step of applying the sauce to the pork;
Tonkatsu beef stacking step of stacking beef on the pork to which the sauce is applied; and
It includes a frying step of frying the pork on which the pork cutlet is stacked in oil,
The source includes a burdock extract, a lotus root extract, a shiitake extract, a chia extract and a green tea extract,
The lotus root extract, Shini extract, Chichi extract and green tea extract are,
When the burdock extract is 100 parts by weight, 150 to 250 parts by weight, 0.5 to 5 parts by weight, 0.5 to 5 parts by weight, and 5 to 10 parts by weight, respectively, are included in order. According to claim 1,
In the first source application step,
The sauce is, based on the total area of the pork to which the sauce is applied, 0.01 ~ 0.5g/cm ^{2 The} method for producing pork cutlet is applied. According to claim 1,
The pork cutlet is
Contains cheese, corn, green bell pepper, red bell pepper and onion,
The corn, green bell pepper, red bell pepper and onion are,
When the amount of cheese is 100 parts by weight, 10 to 100 parts by weight, 50 to 200 parts by weight, and 50 to 200 parts by weight, respectively, are included in order. According to claim 1,
The method is
After the step of stacking the pork cutlet, further comprising a second sauce application step of applying the sauce on the stacked cutlet beef,
The source includes a burdock extract, a lotus root extract, a shiitake extract, a chia extract and a green tea extract,
The lotus root extract, Shini extract, Chichi extract and green tea extract are,
When the burdock extract is 100 parts by weight, 150 to 250 parts by weight, 0.5 to 5 parts by weight, 0.5 to 5 parts by weight, and 5 to 10 parts by weight, respectively, are included in order,
The amount of the source applied in the second source application step is,
When the amount of the sauce applied in the first sauce application step is 100 parts by weight, 30 to 70 parts by weight, the pork cutlet manufacturing method. According to claim 1,
The frying step
A method for producing pork cutlet, comprising folding the pork on which the pork cutlet is stacked in half so that the side on which the cutlet cutlet is stacked is inside. Tonkatsu produced by the method of any one of claims 1 to 5.