1239816 A7 B7 五、發明説明（》 【發明所屬之技術領域】 (請先閱讀背面之注意事項再填寫本頁) 本發明是關於炸豬排的製造方法，特別是關於製造除 了醉脆感佳，更多汁、且美味的炸豬排之方法。 【先前技術】 自以往炸豬排即爲營養價値高，且爲廣爲大眾所喜愛 的食品。炸豬排於日文通常都被縮短簡稱爲「豚 」， 下述程序中所調理出來的爲大家所知道的。即，在由豬肉 的腰肉部及里脊肉部所切出之肉片上撒上作爲浮粉之低筋 麵粉後，放入以低筋麵粉溶解於水中之糊狀液等，沾上麵 包粉並調整其外形後，以加熱至約1 8 0 t之油進行油炸 製造。 經濟部智慧財產笱Μ工消費合作社印製 經如此調理之炸豬排的美味度，與豬肉的味道一起左 右入口的食感，該食感是藉由麵皮的酥脆感、及肉質的柔 軟度以及咀嚼感等之調和度所決定。接著，爲了提高麵皮 的酥脆感，若能加強油炸的溫度及時間等的調理條件，由 於此與損害肉質的柔軟度有所關連，故可使用以調整麵皮 厚度及肉片厚度等，來調和食感等的方法。但是，於上述 般地以往之調理方法中，即使可改善食感，也不一定可以 引發出豬肉最佳的味道，特別是容易損害豬肉的多汁感。 【發明所欲解決之課題】 於此，本發明是提供可以確實地製造：調和炸豬排麵 皮的酥脆感及豬肉的柔軟度，及豬肉優良的多汁感及味道 本紙張尺度適用中國國家標準（CNS ) Α4規格（210Χ297公釐） -4- 1239816 A7 B7 五、發明说明（2> ，保存性亦佳的炸豬排，以及炸豬排的製造方法。 (請先閱讀背面之注意事項再填寫本頁) 【用以解決課題之手段】 可以達成上述本發明目的之炸豬排的製造方法，其要 旨爲：將切成相同薄片之第1豬肉片的一端折疊於由切薄 的豬脂肪形成之芯的周圍，把切成相同薄片之第2豬肉片 及第3豬肉片自上下包圍該第1豬肉片的兩側邊緣般地折 疊後可形成多層肉片，以該芯爲軸捲起該多層肉片，可形 成該第1豬肉片的另一端爲最外層之棒狀豬肉塊，接著於 該豬肉塊撒上浮粉後沾上攪勻的蛋汁及麵包粉，以植物油 油炸處理。 於本發明之炸豬排的製造方法中，前述豬肉片以厚度 爲1〜2 m m的腰肉片爲最佳；又前述浮粉，以高筋麵粉 爲主成分，再配合澱粉、山芋粉、蛋白粉末者爲理想。組 合使用這樣的豬肉片及浮粉，可以有效提昇所製造之炸豬 排的多汁度。 經濟部智慈財產笱Μ工消費合作社印製 再者，於本發明中使用之前述麵包粉，是將以高筋麵 粉爲主要材料之原料置於低溫長時間下醱酵，延長其燒烤 時間約1 · 2倍地進行燒烤後，再以5〜1 0 °C的溫度使 其成熟3天以上之麵包，將之撕細且少量地放入麵包粉製 造機中加以磨碎後所得到之，不含直徑1 m m以下的細粉 末而粒子長度最大約爲1Omm的生麵包粉者爲最理想’ 使用這樣的麵包粉，除了可以提昇所製造之炸豬排的酥脆 感，並可以顯示炸豬排因保存而產生變質之抑制效果。 本紙張尺度適用中國國家標準（CNS ) Α4規格（210Χ 297公釐） -5- 1239816 A7 B7 五、發明説明（d 更者’於本發明中使用之前述植物油，是以使用玉米 油含5 0〜8 0%重量，現榨芝麻油含1 〇〜3 0%重量 ’焙照芝麻油含5〜1 5 %重量的混合油者爲特別理想， 且有效提昇所製造之炸豬排的風味。接著，使用這樣的炸 油來進行之前述油炸處理，是將材料投入1 6 0〜1 7 〇 °C的油溫中，在材料浮上油面時將油溫調整至1 8 0〜 1 9 0 °C，待成品浮起後將之保持於油中約1分鐘後取出 者爲理想，藉由這樣的處理，可以提昇所製造之炸豬排的 酥脆感及多汁度之均衡。 以上述炸豬排的製造方法所製造之本發明的炸豬排， 其特徵爲：將切成相同薄片之第1豬肉片的一端折疊於由 切薄的豬脂肪形成之芯的周圍，將切成相同薄片之第2豬 肉片及第3豬肉片自上下 包圍該第1豬肉片的兩側邊緣般地折疊後可形成多層 肉片，以該芯爲軸捲起該多層肉片可形成該第1豬肉片的 另一端爲最外層之棒狀豬肉塊，將其裹上麵皮且以植物油 油炸處理。 又，於前述本發明的炸豬排中之前述麵皮，是由以高 筋麵粉爲主要成份，並添加澱粉、山芋粉、蛋白粉末之薄 浮粉層，與攪勻的蛋汁層，以及不含1 m m以下的細粉末 之粒子長度最大約爲1 〇 m m的生麵包粉等物所形成，由 於其是由難以透過油分及水分之細密的薄膜層，以及含有 空氣和油之厚多孔層所形成，故對於保持肉部的多汁度及 維持麵皮部的酥脆感而言，其具備十分理想之構造。 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） (請先閱讀背面之注意事項再填寫本頁) l·訂 s'. 經濟部智慧財產笱員工消費合作社印製 -6- 1239816 A7 B7 五、發明説明（ 接著，於本發明之炸豬排的油炸中所使用之前述植物 油’是被包含於麵皮的麵粉層者，由於是使用玉米油含 5 0〜8 0%重量，現榨芝麻油含1 〇〜3 0%重量，焙 即、之麻油含5〜1 5 %重量的混合油，故可以有效提高前 述炸豬排的風味。 又’本發明的炸豬排，若能將經熱乾燥之麵包粉與脫 氧劑一倂於冷凍狀態下封入氣密性的密閉容器內，在維持 冷凍的狀態時，由於具有不會使炸豬排的品質降低的優點 ’故可以長期的貯藏及遠距離的運送，擁有即使是商品的 產地及消費地被分離之新事業形態，也可以計劃經濟性事 業的展開之優點。 【發明的實施形態】 本發明的炸豬排之製造方法，與以往的炸豬排之製造 方法，第一個不同點是，作爲本發明炸豬排的材料之豬肉 ，不是如同以往般使用單純切出的豬肉塊，是將切薄之豬 肉片重疊卷起所得到之棒狀豬肉塊。 即，製造本發明炸豬排之材料的豬肉塊，是將切成相 同薄片之第1豬肉片的一端折疊於由切薄的豬脂肪形成之 芯的周圍，將切成相同薄片之第2豬肉片及第3豬肉片自 上下包圍該第1緖肉片的兩側邊緣般地折疊後可形成多層 肉片，將其以該芯爲軸捲起該多層肉片，可形成該第1豬 肉片的另一*觸爲最外層之棒狀藉肉塊。 製作這樣的棒狀豬肉塊之順序，依據圖面具體說明如 本紙張尺度適用中國國家標準（CNS ) Α4規格（210X297公釐） C請先閲讀背面之注意事項再填寫本頁) 訂 經濟部智慧財產局貨工消費合作社印製 1239816 A7 B71239816 A7 B7 V. Description of the invention ("Technical field to which the invention belongs" (please read the precautions on the back before filling out this page) The present invention relates to the manufacturing method of tonkatsu, especially to the manufacture of the product A method of juicy and delicious tonkatsu. [Previous technology] Tonkatsu has long been a nutritious price and a popular food. Tonkatsu is often shortened in Japanese as "dolphin". What is prepared in the above procedure is known to everyone. That is, the low-gluten flour that is used as floating powder is sprinkled on the pieces of meat cut from the pork loin and pork tenderloin, and then the low-gluten flour is dissolved in Paste the liquid in water with bread flour and adjust its shape, and then fry it with oil heated to about 180 t. The Ministry of Economic Affairs ’Intellectual Property 笱 工 工 合作社 社 printed the conditioned pork cutlet. The taste, along with the taste of pork, determines the texture of the mouth. The texture is determined by the crispness of the crust, the softness of the meat, and the chewiness. Next, to improve the crust If it can enhance the conditioning conditions such as the temperature and time of frying, since it is related to the softness of the damaged meat, it can be used to adjust the thickness of the crust and the thickness of the meat to adjust the texture. However, in the conventional conditioning methods as described above, even if the texture can be improved, the best taste of pork may not be triggered, and especially the juicyness of the pork is easily damaged. [Problems to be Solved by the Invention] Here The present invention provides a method that can be reliably manufactured: to reconcile the crispiness of pork cutlet noodles, the softness of pork, and the excellent juicyness and taste of pork. This paper applies Chinese National Standard (CNS) A4 specifications (210 × 297 mm)- 4- 1239816 A7 B7 V. Description of the invention (2 > Pork cutlet with good preservation, and method of manufacturing pork cutlet. (Please read the precautions on the back before filling this page) [Methods to solve the problem] Yes The method for manufacturing a pork cutlet that achieves the above-mentioned object of the present invention is to fold one end of the first pork slice cut into the same thin sheet into a thin pork fat Around the core, the second pork slice and the third pork slice, which are cut into the same slice, are folded from both sides of the first pork slice from top to bottom to form a multi-layered meat slice. The multi-layered meat slice is rolled around the core. It can form a stick-shaped pork block with the other end of the first pork slice as the outermost layer, and then sprinkle the floating powder on the pork block, and then mix it with the egg juice and bread flour, and fry it with vegetable oil. In the method of manufacturing pork cutlet, the aforementioned pork slice is preferably a loin slice with a thickness of 1 to 2 mm; and the aforementioned floating powder is mainly composed of high-gluten flour, and is preferably combined with starch, potato flour, and protein powder. Combination The use of such pork slices and floating powder can effectively improve the juicyness of the manufactured pork cutlet. Printed by the Ministry of Economic Affairs, Intellectual Property Co., Ltd. Consumer Cooperative, and the bread flour used in the present invention will Gluten flour is the main raw material. It is fermented under low temperature for a long time. After the barbecue time is extended about 1.2 times, the bread is matured at a temperature of 5 to 10 ° C for more than 3 days. Thin and small It is obtained after being ground into a bread flour making machine. Raw bread flour that does not contain fine powder with a diameter of less than 1 mm and a particle length of up to about 10 mm is the most ideal. The crispiness of the pork cutlet can show the effect of suppressing the deterioration of the pork cutlet due to preservation. This paper size applies the Chinese National Standard (CNS) A4 specification (210 × 297 mm) -5- 1239816 A7 B7 V. Description of the invention (d) 'The aforementioned vegetable oil used in the present invention is based on the use of corn oil containing 5 0 ~ 80% by weight, freshly squeezed sesame oil containing 10 ~ 30% by weight 'baking sesame oil containing 5 ~ 15% by weight of mixed oil is particularly desirable, and can effectively enhance the flavor of the pork cutlet produced. Next, use The aforementioned frying treatment performed by such a frying oil is to put the material in an oil temperature of 160 to 170 ° C, and adjust the oil temperature to 180 to 19 ° C when the material floats on the oil surface. It is ideal to keep the finished product in the oil for about 1 minute after it has floated, and then take it out. With this treatment, the crispness and juicyness of the fried pork cutlet can be improved. The fried pork cutlet of the present invention manufactured by the method is characterized in that one end of a first pork slice cut into the same thin sheet is folded around a core formed of thinly cut pork fat, and a second pork slice cut into the same thin sheet is folded And the third pork slice surrounds both sides of the first pork slice from top to bottom Folded marginally to form a multi-layered piece of meat. Rolling up the multi-layered piece of meat with the core as the axis can form a stick-shaped piece of pork at the other end of the first piece of pork. Wrap it on the skin and fry it with vegetable oil. The dough in the fried pork cutlet of the present invention is made of high-gluten flour as the main ingredient, and a thin floating powder layer of starch, potato powder, and protein powder is added, and the egg juice layer is evenly mixed. Raw bread flour and other materials with a particle length of up to about 10 mm are formed by fine powders less than 1 mm. They are formed by a thin film layer that is difficult to penetrate oil and moisture, and a thick porous layer containing air and oil. Therefore, it has a very ideal structure for maintaining the juicyness of the meat and the crispness of the crust. This paper size applies the Chinese National Standard (CNS) A4 specification (210X297 mm) (Please read the back Note: Please fill in this page again.) L. Order s'. Printed by the Intellectual Property of the Ministry of Economic Affairs and the Consumer Consumption Cooperative -6-1239816 A7 B7 5. Description of the Invention (Next, it is used in the deep-fried pork cutlet of the present invention The aforementioned vegetable oil is included in the flour layer of the crust. Because it uses corn oil to contain 50 to 80% by weight, freshly squeezed sesame oil contains 10 to 30% by weight, and roasted sesame oil contains 5 to 15%. Weight of mixed oil, so it can effectively improve the flavor of the aforementioned pork cutlet. Also, 'if the pork cutlet of the present invention can be sealed in an air-tight closed container in a frozen state when the heat-dried bread flour and deoxidizer are frozen together, While maintaining the frozen state, it has the advantage of not reducing the quality of the pork cutlet, so it can be stored for a long time and transported over long distances, and a new business form can be planned even if the place of production and consumption of the product is separated. The advantages of economic development. [Embodiment of the invention] The first difference between the method for manufacturing the pork cutlet of the present invention and the conventional method of manufacturing pork cutlet is that the pork used as the material of the pork cutlet of the present invention is not simply cut out as in the past. Pork pieces are stick-shaped pieces of pork obtained by stacking thinly cut pieces of pork. That is, to make the pork cutlet of the material for the pork cutlet according to the present invention, one end of the first piece of pork cut into the same thin sheet is folded around a core formed of thinly cut pork fat, and the second piece of pork cut into the same thin sheet And the third pork slice can be folded from the upper and lower sides of the first pork slice to form a multi-layered meat slice, and the multi-layered meat slice can be rolled around the core to form another one of the first pork slice * Touch it as the outermost stick-shaped borrowed piece of meat. The order of making such stick-shaped pork pieces is explained in detail according to the drawing. If this paper size applies the Chinese National Standard (CNS) A4 specification (210X297 mm) C, please read the precautions on the back before filling this page) Order the wisdom of the Ministry of Economic Affairs Printed by the Property Bureau Consumer Goods Cooperative 1239816 A7 B7
五、發明说明（S 下；第1圖是顯示豬肉腰肉部位之豬肉塊1 ，以及自該豬 肉塊1各別切出厚度約1 · 5mm之第1 、第2及第3的 薄片豬肉片2、3、4，以及自其他脂肪部切出厚度約5 m m的細薄脂肪片5。 這些肉片，如第2圖所示，其一側（如：背側）的約 一半處相互重疊，各別以占據其回轉對稱的位置般地，將 豬肉片3、4左右展開並朝橫向放置，於其上方將豬肉片 2另一側（如腹側）的一端2 a朝前方直向地重疊放置。 接著，於豬肉片2的前述一方側之上方處將脂肪片5，在 豬肉片3、4之靠近手的位置處朝橫向的加以覆蓋。 被如此配置之肉片，首先將豬肉片2的一端2 b沿著 脂肪片5朝向另一端2 a折疊（第3圖）。接著，若將豬 肉片3、4的另一端3 a、4 a ，各別沿著豬肉片2的左 右側緣朝相反側折疊，則可形成被折疊如第4圖所示形狀 之多層肉片。 於此，將被這樣組合成之多層肉片，以脂肪片5爲芯 朝向前方形成棒般地捲起，則得到豬肉片2的另一端2 a 密著於最外層，如第5圖所示般地棒狀豬肉塊6。 於被這樣形成之豬肉塊6沾上浮粉，但使用於本發明 之浮粉，非爲通常被使用之低筋麵粉者，爲以往與本發明 的第2個不同點。即，於本發明中之浮粉，是使用以高筋 麵粉爲主，並添加玉米粉等的澱粉、山芋粉、蛋白粉末者 爲理想。這樣的浮粉，不用低筋麵粉，與作爲糊狀液之蛋 液一倂使用，除了可以提高豬肉塊6與麵皮間的密著性之 本紙張尺度適用中國國家標準（CNS ) Α4規格（210Χ297公釐） (請先閱讀背面之注意事項再填寫本頁)5. Description of the invention (S below; Figure 1 shows the pork pieces 1 of the pork loin, and the first, second, and third thin pork slices with a thickness of about 1.5 mm are cut from the pork pieces 1 respectively. 2, 3, 4, and a thin fat slice 5 with a thickness of about 5 mm cut from other fat parts. As shown in Figure 2, these meat slices overlap each other at about half of one side (such as the dorsal side), Each of the pork slices 3, 4 is unfolded horizontally so as to occupy its position of rotational symmetry, and is placed horizontally, and one end 2 a of the other side (such as the ventral side) of the pork slice 2 is overlapped vertically in front of it. Then, the fat slice 5 is placed on the pork slice 2 above the one side, and the pork slices 3 and 4 are covered in the lateral direction at the positions close to the hands. One end 2 b is folded along the fat slice 5 toward the other end 2 a (Fig. 3). Next, if the other ends 3 a and 4 a of the pork slices 3 and 4 are directed toward the left and right sides of the pork slice 2 Folding on the opposite side can form a multi-layered piece of meat that is folded as shown in Figure 4. Here, it will be combined into The multi-layered meat pieces are rolled up like a stick with the fat piece 5 as the core, and the other end 2 a of the pork piece 2 is obtained, which is closely adhered to the outermost layer, and a stick-shaped pork piece 6 is shown in FIG. 5. The pork pieces 6 formed in this way are covered with floating powder, but the floating powder used in the present invention is not a low-gluten flour that is usually used, and is the second difference between the conventional and the present invention. That is, the floating powder in the present invention, It is ideal to use high-gluten flour, and add starch, potato flour, and protein powder such as corn flour. Such floating powder does not need low-gluten flour and can be used together with egg liquid as a paste liquid, which can improve The paper size of the adhesion between the pork nugget 6 and the crust is applicable to the Chinese National Standard (CNS) Α4 specification (210 × 297 mm) (Please read the precautions on the back before filling this page)
、1T ψ 經濟部智慧財產局Μ工消費合作社印製 -8 - 1239816 A7 B7 五、發明説明（〇) 外，還可防止水分自豬肉塊6朝麵皮移動而損害其酥脆感 ’另一方面亦具有提昇所製造之炸豬排的多汁感之效果。 (請先閱讀背面之注意事項再填寫本頁) 再者，於本發明中，同上述以蛋液作爲糊狀液使用， 而不使用通常以低筋麵粉溶於水中之溶液者，爲以往與本 發明的第3個不同點。接著，撒於上方之麵包粉，是不含 直徑1 m m以下的細粉末，粒子長度最大約爲1 〇 m m之 粗質生麵包粉者，爲本發明與以往技術的第4個不同點。 這樣的生麵包粉，可如下述般地製造。即，將以高筋 麵粉爲主要材料並經仔細搓揉好之原料，使其於比較低溫 且長時間下擱置，充份地醱酵，再延長其燒烤時間約 1 · 2倍地增強燒烤後，可得到韌度很強的麵包。接著， 將之冷卻後去除硬部，於5〜1 0 t的冰箱中擱置3天以 上的成熟麵包，將其撕細且少量地放入麵包粉製造機（如 ，三河電機製作所製之麵包粉製造機）中，可得到不含直 徑1 m m以下的細粉末之生麵包粉。 經濟部智慧財/I局B(工消費合作社印製 充分地沾上這樣的生麵包粉之炸豬排材料，使用經特 別調製之植物油進行油炸處理，爲本發明與以往技術的第 5個不同點。即，作爲使用於本發明中之植物油，以玉米 油含5 0〜8 0%重量，現榨芝麻油含1 〇〜3 〇%重量 ’倍照芝麻油含5〜1 5 %重量的混合油者爲理想。作爲 這樣混合植物油，可以使用玉米油含7 〇 %重量，色（洛 維邦<Lovibond>法、1英吋單元）爲6〜〇 ( i 〇 R v + Y) ’水分在0 · 2 0%重星以下，酸化度在2 · q以 下，不鹹化物在2 · 0%重量以下者。 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） " ---— -9 - 1239816 A7 B7 五、發明説明（7) 本發明炸豬排之油炸條件，是將材料在1 6 〇〜 (請先閱讀背面之注意事項再填寫本頁) 1 7 0 °C的低溫時投入，漸漸地提高溫度，待材料浮上油 面時將油溫調整至1 8 0〜1 9 0 °C。接著待炸豬排成品 浮起’將之保持於油中約1分鐘後再取出爲適當。經由這 樣的處理，可以得到瀝油性佳、具酥脆感，且可長期保存 的炸豬排。 被這樣製造之本發明的炸豬排，在炸完後立即食用， 可以品嚐到酥脆感及多汁均衡度佳者，但即使待其冷卻後 ’由於其具有可長期保存的優點，故以烤箱再加熱，亦可 以品嚐到與剛料理完時相同的酥脆感及多汁度。接著，炸 豬排製品可以以冷凍長時間保存，不論何時進行再加熱， 亦可再次呈現剛料理完後的風味。 更者，本發明的炸豬排，可以利用可於冷凍而長時間 保存之優點，運送至遠處。但，此時，在運送的途中因爲 附加的衝擊及車輛行走所伴隨的震動，有可能會產生炸豬 排麵皮剝離等損傷。 經濟部智tt財/I苟Μ工消費合作社印製 因此，爲了防止炸豬排發生這樣的損傷，以氣密性的 密閉容器作爲收納炸豬排的容器，於該容器中事先充塡已 經熱乾燥之麵包粉作爲炸豬排用的保護塡塞物，之後，炸 豬排因應需要以冷凍狀態下裝入爲佳，更者放入脫氧劑並 封住爲理想。這樣地充塡入經熱乾燥之麵包粉，具有吸收 自炸豬排所產生之水分及油分的作用，可更有效地防止品 質的變質。 本紙張尺度適用中國國家標準（CNS ) Α4規格（210X297公釐） -10- 1239816 A7 B7 五、發明説明（〇) 【發明之效果】 (請先閱讀背面之注意事項存填寫本頁) 本發明之炸豬排的製造方法，是使用將作爲豬肉材料 並切成薄片的豬肉片加以捲起後形成之豬肉塊，裹上由特 定的浮粉及特定的糊狀液以及特定的生麵包粉加以組合成 之麵皮，以特定的炸油進行油炸處理，以此方法製造之本 發明的炸豬排，酥脆感及多汁度十分優良且美味，再者不 易因時間產生變質，保存性高，因此具有經濟性佳的效果 【圖面之簡單說明】 第1圖係顯示作爲本發明之炸豬排的製造用材料所準 備之豬肉及豬肉片的形狀之說明圖。 第2圖是顯示將上述製造用材料之豬肉片加以組合的 狀態之說明圖。 第3圖是將上述製造用材料之豬肉片加以折疊的順序 之說明圖。 經濟部智慧財/i局Μ工消費合作社印製 第4圖是將上述製造用材料之豬肉片加以折疊成多層 肉片之說明圖。 第5圖是將上述製造用材料之多層肉片加以捲起成豬 肉塊之說明圖。 【圖號說明】 1 :豬肉塊 2 :第1豬肉片 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐1 -11 - 1239816 A7 B7 五、發明説明（d 經濟部智慧財/i^a(工消費合作社印製 片 片 端肉端肉端 一端豬一豬一片塊 另一 2 另 3 另肪肉 :: 第：第：脂豬 aΙο :a:a·· : 22334456 (請先閱讀背面之注意事項再填寫本頁)， 1T ψ Printed by the Intellectual Property Bureau of the Ministry of Economic Affairs, M Industrial Consumer Cooperatives -8-1239816 A7 B7 V. Description of the invention (〇) In addition, it can prevent the moisture from moving from the pork block 6 to the noodles and impair its crispiness. It has the effect of enhancing the juicyness of the produced pork cutlet. (Please read the precautions on the back before filling in this page.) Furthermore, in the present invention, the egg liquid is used as a paste liquid instead of the solution that is usually dissolved in water with low-gluten flour. The third difference of the present invention. Next, the bread flour sprinkled on the top is a coarse raw bread flour that does not contain a fine powder having a diameter of 1 mm or less and a maximum particle length of about 10 mm, which is the fourth difference between the present invention and the prior art. Such a raw bread flour can be manufactured as follows. That is, the high-gluten flour is used as the main material and carefully kneaded the raw material, so that it is left at a relatively low temperature for a long time, fully fermented, and then extend the barbecue time by about 1.2 times. , Can get very tough bread. Next, after cooling, remove the hard parts, leave the mature bread in the refrigerator of 5 to 10 t for more than 3 days, and tore it into a bread flour maker (for example, bread flour made by Mikawa Denki). Making machine), raw bread flour without fine powder with a diameter of 1 mm or less can be obtained. The Ministry of Economic Affairs ’Smart Assets / I Bureau B (Industrial and Consumer Cooperative Co., Ltd. prints a pork cutlet material fully coated with such raw bread flour, and uses a specially prepared vegetable oil for frying. This is the fifth difference between this invention and the prior art. That is, as the vegetable oil used in the present invention, corn oil contains 50 to 80% by weight, and freshly squeezed sesame oil contains 10 to 300% by weight. 'Bizhao sesame oil contains 5 to 15% by weight of mixed oil. The vegetable oil can be mixed in such a way that corn oil contains 70% by weight, and the color (Lovibond < Lovibond > method, 1 inch unit) is 6 ~ 〇 (i 〇R v + Y) 0 · 20% below heavy weight, acidity below 2 · q, unsalted matter below 2 · 0% by weight. This paper size applies to China National Standard (CNS) A4 (210X297 mm) "- -— -9-1239816 A7 B7 V. Description of the invention (7) The frying condition of the pork cutlet according to the present invention is to place the material at 1 6 〇 ~ (Please read the precautions on the back before filling out this page) 1 7 0 ° C When the temperature is low, increase the temperature gradually, and adjust the oil temperature to 1 when the material is on the oil surface. 80 ~ 190 ° C. After the pork cutlet floats up, it is appropriate to keep it in the oil for about 1 minute and then take it out. Through this treatment, you can get good oil draining, crispy, and long-term Preserved pork cutlet. The pork cutlet of the present invention manufactured in this way can be eaten immediately after frying, and you can taste those with good crispness and juicy balance, but even after it is cooled, it has the advantage of long-term storage. Therefore, reheating in the oven can also taste the same crispiness and juicyness as when it was just cooked. Then, the pork cutlet products can be stored frozen for a long time. Whenever reheating is performed, it can also reappear just after cooking. In addition, the tonkatsu of the present invention can be transported to a distance by utilizing the advantage of being frozen and stored for a long time. However, at this time, due to additional shocks and vibrations accompanying the vehicle during transportation, There may be damage such as peeling of pork cutlets, etc. Printed by the Ministry of Economic Affairs, Intellectual Property Co., Ltd. and Consumer Goods Cooperatives Therefore, in order to prevent such damage to pork cutlets, The closed container is used as a container for pork cutlets, and the container is filled with hot-dried bread flour in advance as a protective plug for the pork cutlets. After that, the pork cutlets should be stored in a frozen state if necessary. It is ideal to add a deoxidizer and seal it. Filling with heat-dried bread flour in this way has the effect of absorbing water and oil from the pork cutlet, and can prevent quality deterioration more effectively. This paper standard is applicable to China Standard (CNS) A4 specification (210X297mm) -10- 1239816 A7 B7 V. Description of the invention (0) [Effects of the invention] (Please read the precautions on the back and fill in this page) The method of manufacturing the pork cutlet of the present invention It is a piece of pork that is formed by rolling up pork slices that are used as pork material and sliced into thin slices. It is coated with a specific flour, a specific paste, and a specific raw bread flour. The fried pork cutlet of the present invention manufactured by frying oil is processed with this method, which has excellent crispiness and juicyness and is delicious. Furthermore, it is not easy to be deteriorated due to time. , Thus having excellent economical effect drawing of a simple [DESCRIPTION FIG. 1 is an explanation view of the shape of a pork cutlet of the present invention is prepared as a material for producing the display and of the pork slice. Fig. 2 is an explanatory view showing a state in which pork slices of the above-mentioned manufacturing material are combined. Fig. 3 is an explanatory diagram of a procedure for folding pork slices of the above-mentioned manufacturing material. Printed by the Ministry of Economic Affairs, Smart Assets and Consumer Affairs Cooperative Bureau, Figure 4. Figure 4 is an illustration of folding pork slices from the above-mentioned manufacturing materials into multi-layered pork slices. Fig. 5 is an explanatory view of rolling up a plurality of pieces of meat of the above-mentioned manufacturing material into pork pieces. [Illustration of drawing number] 1: Pork block 2: The first pork slice The paper size is applicable to Chinese National Standard (CNS) A4 specification (210X297 mm 1 -11-1239816 A7 B7 V. Description of the invention (d Ministry of Economic Affairs Wisdom / i ^ a (Printed by the Industrial and Consumer Cooperative, sliced meat, meat, meat, pork, pig, pig, pig, pig, pig, pig, pig, pig, pig, pig, pig, pig, pig, pig, pig, pig (Notes to fill out this page)
、1T φ>. 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） -12-、 1T φ >. This paper size is applicable to China National Standard (CNS) A4 specification (210X297mm) -12-