KR20220125976A - Process For Preparing Easily Cookable Pre-cooked Pork Cutlet Without Fatty Acid Rot Smell - Google Patents

Abstract

The present invention relates to a method for manufacturing pre-cooked pork cutlet, wherein the primarily cooked frozen pork cutlet contains optimal moisture in an oven, so that fat rancidity do not occur and the pork cutlet is easy to cook. A method for manufacturing pre-cooked pork cutlet, according to the present invention, comprises the steps in which: after thawing, cutting, molding, coating, cutting and beating meat fibers, and forming batter, each piece of pork is evenly spread at a temperature of 5 to 10 ℃ for 3 to 4 hours until the temperature of the pork and bread crumb layer becomes constant; and the same is aged at -1 to 4 ℃ for 6 to 12 hours, then fried at a low frying temperature of 160 to 165 ℃ for 4 to 5 minutes, and slowly frozen at -18 ℃ or quick frozen at -25 ℃. The method for manufacturing pre-cooked pork cutlet of the present invention can maintain the moisture content in an optimal state without using cooking oil at home, and can cook crispy and savory pork cutlet simply and easily without fat rancidity.

Description

{Process For Preparing Easily Cookable Pre-cooked Pork Cutlet Without Fatty Acid Rot Smell}

The present invention relates to a method for preparing pre-cooked pork cutlet (tonkatsu just before cooking in an oven) that can be easily cooked without generating a fatty acid rot smell, in particular, the primary cooked frozen pork cutlet is air A method for manufacturing pre-cooked pork cutlet (hereinafter sometimes referred to as 'tonkatsu') that can be easily cooked without the smell of fatty acid shells in an oven such as an air fryer or microwave oven and contains optimal moisture will be.

Recently, the time spent at home has increased due to epidemics such as fine dust and Corona 19, and accordingly, there are more cases of preparing snacks or meals at home. As such, there are many cases in which tonkatsu is preferred among foods prepared as snacks or meals at home.

In general, the known method for producing pork cutlet consists of the following steps.

Defrosting the frozen pork loin to a cuttable temperature (0 to 4 ° C) (step 1),

slicing (step 2) of thinly slicing the thawed sirloin;

Forming the cut pork into a predetermined thickness, shape and weight in units of one piece (forming) (step 3);

Pre-dusting (also called 'potting step') the molded pork with a specific spice-containing flour so that it is well coated with the dough (step 4);

cutting and tapping the muscle fibers to soften the pork (step 5);

Applying a dough solution made of eggs or complex powder to the thinned pork (battering) (step 6),

A step (breading) of uniformly coating the pork coated with dough with bread crumbs (frying cloth), etc. (step 7),

Punching (step 8) of forming a number of small holes on the surface of the fried pork to evaporate moisture in the pork during frying;

Frying in cooking oil at about 175 to 185 ° C. for 6 to 7 minutes (step 9),

rapid freezing below -25°C or slowly freezing below -18°C (step 10), and

Individual or box packing (step 11).

Hereinafter, the conventional method for producing pork cutlet for home cooking will be described in detail.

Frozen pork sirloin is thawed at 0 to 4 ℃, thawed sirloin is cut into thin slices in units of one piece, and then the cut pork is thinly coated with specific spice-containing flour so that the dough is well coated, and the pork is soft. The muscle fibers are cut and tapped to thin them. Then, a batter made of egg or compound powder is applied to the thinned pork to coat the batter, and a plurality of small holes are formed on the surface to evaporate moisture in the pork during subsequent primary frying.

Finally, after frying pork with a number of small holes in this way at about 175 to 185 ° C for 6 to 7 minutes, rapidly freezing it at -25 ° C or below or slowly freezing it at -18 ° C or below, and then packaging It will be shipped to food stores as frozen pork cutlets for cooking.

When the frozen pork cutlet prepared for home cooking by the conventional method is cooked in an oven, as shown in FIG. 1, the meat and breadcrumbs layers are separated and the breadcrumbs layer containing the juice is soggy, so it has a soft and moist taste. there will be no Furthermore, when cooking, the shape is distorted or the volume is greatly reduced, the meat quality is hardened and rancid odor occurs, and the batter is soggy and not crispy as if it was pickled in oil.

The reason for the layer separation of pork and bread crumbs in the conventional pork cutlet and the smell of fatty acid shells is that moisture in the pork is excessively evaporated during the subsequent frying process through a number of small holes formed in the punching step on the surface of the pork. to be.

As described above, when the moisture in the pork is excessively evaporated, the above-mentioned problem occurs because the pork cannot be integrated with the broth contained in the bread crumbs.

And it is presumed that the cause of rancid odor and hard and tough in cooked pork cutlet is that excessive moisture escapes from the pork and the fat in the pork is oxidized in the absence of water.

As such, when cooking frozen pork cutlet purchased at a food store at home, the pork cutlet is fried with cooking oil and eaten. At this time, it is difficult to control moisture, making it difficult to cook crispy and fragrant pork cutlet, and even fatty acid patches occur. Disposal of used edible oil was also cumbersome and inconvenient.

In order to cope with this problem, when pre-cooked and frozen products are re-cooked at home, moisture control in the product is maintained in an optimal state without the use of edible oil, so that the meat is chewy, does not cause fatty acid patches, and is crispy and savory. There is a need for a method of manufacturing a pre-cooked pork cutlet that can easily and easily cook flavored pork cutlet.

Therefore, the object of the present invention is to maintain the moisture control in the product in an optimal state without using edible oil, so that a fatty acid patch is not generated, and a pre-cooked pork cutlet that can easily and easily cook crispy and savory pork cutlet to provide a way to do it.

As a result of the present inventor's research on the above problem, the above problem can be solved by excluding the process of perforating the fried pork to prevent moisture evaporation, and adding a process of aging and frying at a specific temperature and time condition instead It was found that it could be possible to complete the present invention.

The present invention thaws frozen pork sirloin at 0 to 4° C., cuts the thawed sirloin thinly, and then molds the cut pork to a certain thickness, shape and weight in units of one sheet, and prepares the molded pork with a good dough solution. After thinly coating with specific spice-containing flour to make the pork tender, cutting and pounding the muscle fibers to make the pork tender, a batter made of egg or compound flour is applied to the thinned pork and evenly coated with breadcrumbs - In the method for producing a pre-cooked pork cutlet made by slowly freezing at 18 ° C or quick freezing at -25 ° C,

After the step of coating the batter, without a punching step of forming a number of small holes on the surface of the pork, evenly spread the batter-coated pork one at a time, and at 5 to 10 ° C. Aging for hours or aged at -1 to 4 ° C. for 6 to 12 hours, and then frying at a low-temperature frying temperature of 160 to 165 ° C. for 4 to 5 minutes. do.

The present invention is a pre-cooked pre-cooked pork cutlet that can keep the moisture content in an optimal state without the use of edible oil when cooking at home or in the office, and can easily and easily cook crispy and savory pork cutlet with an oven without causing fatty acid patches. It is possible to provide a method for producing tonkatsu.

1 is a photograph of a state in which a conventional pork cutlet is cooked and then cut in an oven, in which meat and breadcrumbs are separated. Figure 2 is a photograph of a cut state after cooking the pork cutlet of the present invention in an oven, and the meat and breadcrumbs are not separated.

Hereinafter, preferred embodiments according to the present invention will be described in detail. However, the following examples are provided so that those of ordinary skill in the art can fully understand the present invention, and can be modified in various other forms, and the scope of the present invention is limited to the examples described below it's not going to be

The present invention thaws frozen pork sirloin at 0 to 4° C., cuts the thawed sirloin thinly, and then molds the cut pork to a certain thickness, shape and weight in units of one sheet, and prepares the molded pork with a good dough solution. After thinly coating with specific spice-containing flour to make the pork tender, cutting and pounding the muscle fibers to make the pork tender, a batter made of egg or compound flour is applied to the thinned pork and evenly coated with breadcrumbs - As a method for producing pork cutlet made by slowly freezing at 18 ℃ or rapidly freezing at -25 ℃, after the step of coating the batter, without a punching step of forming a number of small holes on the surface of the pork, one piece of fried pork is evenly After spreading and aging at 5 to 10°C for 3 to 4 hours or at -1 to 4°C for 6 to 12 hours until the temperature of the pork and breadcrumbs layer becomes constant, at a low temperature frying temperature of 160 to 165°C It provides a method for preparing a pre-cooked pork cutlet, characterized in that it is fried for 5 minutes.

The complex powder used in the present invention is a commercially available general fried powder containing wheat flour, corn starch, dried potato powder, egg white powder, and the like. This complex powder is involved in the taste of the product, but does not affect the function of the pre-cooked product, so a detailed description will be omitted.

The characteristic method according to the present invention is to evenly spread each piece of fried pork without a punching step of forming a number of small holes on the surface of the pork and until the temperature of the pork and breadcrumbs layer is constant at 5 to 10° C. for 3 to 4 hours. After aging for 6 to 12 hours at -1 to 4° C., frying is performed at a low-temperature frying temperature of 160 to 165° C. for 4 to 5 minutes.

Through this process, ice crystals with frozen moisture in the pork melt and evenly permeate into the pork and breadcrumbs layer, so that the whole product maintains a constant moisture content and the same temperature, so that the pork and breadcrumbs are integrated.

Therefore, in the present invention, instead of punching pork in the conventional method and frying it in cooking oil at about 175° C. or higher for 6 to 7 minutes, the punching step of pork is omitted and the temperature of the pork and breadcrumbs layer is constant 5 to 10 Add a process of aging at ℃ for 3 to 4 hours or at -1 to 4 ℃ for 6 to 12 hours, and the frying temperature is also higher than the conventional high temperature (175 ℃ to 185 ℃) and long time (6 to 7 minutes) By carrying out the frying process at a low temperature (160 to 165° C.) and a short time (4 to 5 minutes), it was possible to prepare the pork cutlet for the purpose of the present invention.

This effect can be obtained because, during the low-temperature frying, the breadcrumbs layer is heated quickly to form a film, so that moisture does not escape and the meat is kept moist. Accordingly, it is possible to prevent the shape from being reduced or deformed because moisture is not evaporated.

The aging method according to the present invention can be selected from one of two types. One aging condition is 3 to 4 hours at 5 to 10° C., and below the above temperature and time conditions, the temperature of the meat and bread crumbs is not the same. , If the temperature and time are higher or longer than the above, the meat will melt too much and the blood of the meat will seep into the breadcrumbs layer, making the product unusable.

Another aging condition is a method of aging for 6 to 12 hours at -1 ° C to 4 ° C in a refrigerated state. If it is out of the range of these conditions, the meat becomes less molten or cold, resulting in shrinkage or distortion when fried even after aging.

The frying process as a pre-cooking means then performed must be low-temperature frying, that is, frying at a temperature preheated to 160° C. to 165° C. in oil for 4 to 5 minutes to obtain the target pork cutlet in the present invention. The reason for frying at such a low temperature of 160 ° C to 165 ° C is that the moment the aged pork cutlet is put in, the dough liquid of the bread crumbs layer is cooked first to form a hard layer, and the film formed in this way does not leak steam when the meat is cooked. in order to prevent

According to the present invention, the frying time at the frying temperature is 4 to 5 minutes, and the central temperature of the meat is 65° C. so that all the meat can be cooked. When cooked under the above conditions, it is possible to obtain a product that is moist and crispy on the outside.

When fried at a high temperature of 175° C. to 185° C. like the conventional pork cutlet, a moisture evaporation prevention film is not formed in the unripe state of the breadcrumbs, and moisture escapes from the meat as steam, shrinking or twisting, and a rancid odor occurs. In addition, this effect cannot be expected because the conventional pork cutlet product has small holes on the surface, and even after aging, if the frying temperature is high, the breadcrumbs are easily burned or the meat generates excessive steam, pushing up the breadcrumbs layer to the surface. This will cause a popping or damp phenomenon.

Hereinafter, a method for manufacturing a pre-cooked pork cutlet according to the present invention will be described through examples. However, these examples do not limit the present invention.

Example 1 (Preparation of pre-cooked pork cutlet according to the present invention)

After thawing the frozen pork loin in a refrigerator at 1°C for 12 hours, cut the thawed sirloin to a thickness of 1cm and a weight of 120g, and then press it to a thickness of 0.7cm using a compression roller, then mold it into a size of 12cm x 10cm, and mold it The ground pork was lightly coated with flour on the surface of the pork so that the dough solution was well coated.

To cut the muscle fibers of the pork coated in flour, they were passed through a rotary cutter with a blade at intervals of 5 mm to make the meat thin and soft and not to shrink. Next, make a paste by dissolving the complex powder made of complex additives such as eggs in water. Then, 150 g of pork cutlet was prepared by coating the dough with breadcrumbs in the state.

The fried pork cutlet was laid out on a sieve so as not to overlap each other and aged at 10° C. for 4 hours. The aged pork cutlet was fried in oil of a fryer preheated to 160° C. for 5 minutes. The fried product was received on a tray, cooled naturally, and then frozen at -18°C or lower to prepare a pre-cooked pork cutlet for the purpose of the present invention.

Example 2 (Preparation of pre-cooked pork cutlet according to the present invention)

The same as in Example 1, except that the fried pork cutlet coated with deep-fried pork cutlet is spread on a tray so that it does not overlap each other and aged for 10 hours at -1 ° C. In this way, the pre-cooked pork cutlet according to the present invention was frozen at -18°C or lower to prepare the pre-cooked pork cutlet for the purpose of the present invention.

comparative example (according to the conventional method of pork cutlet manufacturing method)

After thawing the frozen pork loin in a refrigerator at 1°C for 12 hours, cut the thawed sirloin to a thickness of 1cm and a weight of 120g, and then press it to a thickness of 0.7cm using a compression roller, then mold it into a size of 12cm x 10cm, and mold it The ground pork was lightly coated with flour on the surface of the pork so that the dough solution was well coated.

To cut the muscle fibers of the pork coated in flour, they were passed through a rotary cutter with a blade at intervals of 5 mm to make the meat thin and soft and not to shrink. Next, make a paste by dissolving the complex powder made of complex additives such as eggs in water. Then, 150 g of pork cutlet was prepared by coating the dough with breadcrumbs in the state.

The fried pork cutlet obtained above was formed with a hole in the pork using a punching machine, and then fried in oil in a fryer preheated to 185° C. for 7 minutes. The fried product was received on a tray, cooled naturally, and then frozen at -18°C or lower to prepare pork cutlet.

2 shows a state in which the frozen pork cutlet prepared according to Example 1 or 2 of the present invention is heated at 200° C. for 10 minutes using an air fryer, then turned over and heated for 5 minutes, and FIG. It shows the state of the pork cutlet cooked under the same conditions as when cooking the pork cutlet.

As clearly shown in the photos of FIGS. 1 and 2 , in the pork cutlet of FIG. 1 , the meat and breadcrumb layers were separated, but in the pork cutlet of FIG. 2 according to the present invention, it can be confirmed that the meat and breadcrumb layers were not separated.

For reference, the pre-cooked pork cutlet prepared according to the present invention does not emit any odors such as pork odor or fatty acid patches when cooked in an oven machine, particularly in an air fryer, the meat and breadcrumb layers are not separated, and the breadcrumbs are crispy And meat can make a moist product. In addition, since it can be cooked without using oil or spraying oil during cooking, it can be cooked simply and safely.

Evaluation experiment (evaluation of taste, rancidity, texture, and separability)

At a pork cutlet store in Seoul, 100 adult men and women who purchased pre-cooked pork cutlet prepared according to the present invention were asked to cook it using an air fryer at home, and asked to fill out a questionnaire, and statistics were obtained. The evaluation period was conducted over 4 weeks. The questionnaire contents were divided into good (○), normal (Δ), and dislike (X) for taste, rancid odor, texture, and separability, and the evaluation results are shown in Table 1 below.

taste rancid texture separable Good (○) 89 93 94 85 Normal (△) 7 4 5 10 Dislike (X) 4 3 One 5 Sum 100 100 100 100

As can be seen from the above evaluation results, 85% or more were evaluated as good in taste, rancid odor, texture, and separability, and only 5% or less of those rated as disliked, resulting from different tastes for pork cutlet itself. is estimated to be

As mentioned above, although preferred embodiments of the present invention have been described in detail, the present invention is not limited to the above embodiments, and various modifications can be made by those skilled in the art within the scope of the technical spirit of the present invention. This is possible.

Claims (1)

After thawing frozen pork sirloin at 0 to 4°C, thinly cutting the thawed sirloin, the cut pork is molded to a certain thickness, shape and weight in units of one sheet, and the molded pork is specified so that the dough solution is well coated. After coating thinly with spice-containing flour, cutting and pounding the muscle fibers to make the pork tender, a dough solution made of eggs or complex flour is applied to the thinned pork and evenly coated with breadcrumbs at -18°C. In the method for producing pork cutlet made by slow freezing or rapid freezing at -25 ° C, after the step of applying the frying coat, evenly spread each sheet of fried pork without a punching step of forming a number of small holes on the surface of the pork After aging at 5 to 10°C for 3 to 4 hours or at -1 to 4°C for 6 to 12 hours until the temperature of the breadcrumbs layer becomes constant, at a low frying temperature of 160 to 165°C for 4 to 5 minutes A method of manufacturing pre-cooked pork cutlet, characterized in that it is fried during the time.

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