WO2007148717A1 - Matière pour préparer des côtelettes de porc - Google Patents

Matière pour préparer des côtelettes de porc Download PDF

Info

Publication number
WO2007148717A1
WO2007148717A1 PCT/JP2007/062405 JP2007062405W WO2007148717A1 WO 2007148717 A1 WO2007148717 A1 WO 2007148717A1 JP 2007062405 W JP2007062405 W JP 2007062405W WO 2007148717 A1 WO2007148717 A1 WO 2007148717A1
Authority
WO
WIPO (PCT)
Prior art keywords
tonkatsu
thin wall
cooking
thin
fat
Prior art date
Application number
PCT/JP2007/062405
Other languages
English (en)
Japanese (ja)
Inventor
Yoshimi Kimura
Original Assignee
Kimukatsu Foods Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kimukatsu Foods Inc. filed Critical Kimukatsu Foods Inc.
Priority to JP2008522490A priority Critical patent/JPWO2007148717A1/ja
Publication of WO2007148717A1 publication Critical patent/WO2007148717A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof

Definitions

  • the present invention relates to a tonkatsu cooking material made by stacking a plurality of sliced pork sliced to a predetermined thickness.
  • Patent Document 1 JP-A-61-96969
  • the fat portion and the lean portion of the sliced meat forming the meat cooking material do not overlap each other in the thickness direction.
  • the fat part melted by heat does not accumulate between the red part.
  • the melted fat part flows out of the material force.
  • This material does not retain enough of the umami component (meat juice) of meat contained in the fat portion and the umami component (meat juice) contained in the lean portion when cooked. It ’s difficult to make cooked meat dishes. Since this material is made up of the red portions of sliced meat, when they are fried in oil, the red portions adhere to each other and give a hard texture to those who ate them.
  • this material has a line of slices of sliced meat that form it in a line in the thickness direction, so when it is fried in oil, the stripes shrink, and the cooked meat dish irregularly warps, The end of meat dishes is bad.
  • the premise of the present invention to solve the above-mentioned problems is made by superposing a plurality of sliced pork sliced to a predetermined thickness, and extends in the vertical direction with the first and second surfaces of a predetermined area.
  • a tonkatsu cooking material having first and second side portions and first and second end portions extending in a lateral direction.
  • the feature of the present invention based on the above premise is that sliced pork is divided into a first thin wall and a second thin wall having approximately the same shape and size, and the first thin wall and the second thin wall extend in the longitudinal direction. And the second side portion, the first and second end portions extending in the lateral direction, the fat portion existing in at least the first side portion of the first side portion and the first end portion, and the remaining portion excluding the fat portion
  • the first thin wall and the second thin wall are frozen in the state of being alternately stacked in the thickness direction of the material, and the first thin wall and the second thin wall adjacent to each other in the thickness direction are frozen.
  • the first side of the first thin wall and the second side of the second thin wall overlap, and the first end of the first thin wall and the second end of the second thin wall overlap. , To be.
  • the first side portion of the tonkatsu cooking material is bent inward in the lateral direction against one of the first and second surfaces of the material, It overlaps the area between the vertical center line that bisects the horizontal dimension and the first side of the material, and the second side of the tonkatsu cooking material faces either the first or second side of the material. It bends laterally inwardly and overlaps the area between the longitudinal centerline and the second side of the material.
  • the first end portion force of the tonkatsu cooking material is bent inward in the longitudinal direction toward one of the first and second surfaces of the material, and the material It overlaps with the portion between the horizontal center line that bisects the vertical dimension of the material and the first end of the material, and the second end of the tonkatsu cooking material is on one of the first and second surfaces of the material It folds inward in the longitudinal direction and overlaps the region between the transverse centerline and the second end of the material.
  • an aggregate of at least one kind of vegetable pieces that is thinly cut is between the first thin meat and the second thin meat that are located in the center in the thickness direction of the tonkatsu cooking material. Is present.
  • an assembly of at least one kind of herbs that has been strung An object is interposed between the first thin wall and the second thin wall located in the center of the thickness direction of the tonkatsu cooking material.
  • cheese that melts when heated to a predetermined temperature is interposed between the first thin meat and the second thin meat that are located in the thickness direction center of the tonkatsu cooking material. .
  • an aggregate of coffee flavors obtained by grinding coffee beans is interposed between the first thin meat and the second thin meat that are located in the center in the thickness direction of the tonkatsu cooking material. Yes.
  • the thickness dimension of the first thin wall and the second thin wall is in the range of 0.2 to 0.5 mm, and the first and second thin meat in the tonkatsu cooking material The total number is between 20 and 35.
  • the area occupied by the fat portion when the total area of one surface of the first thin wall and the second thin wall is 100% is in the range of 15 to 20%.
  • the area occupied by the red meat portion is in the range of 80-85% when the total area of one side of the 1st thin wall and the 2nd thin wall is 100%.
  • the first thin-walled fat portion overlaps the second thin-walled lean portion, and the first thin-walled lean portion overlaps the second thin-walled fat portion. Even if the fat in the fat part melts when the ingredients are fried in oil, the melted fat accumulates between the red part adjacent to it, and the fat from the fat part does not flow out into the material force. In the tonkatsu cooking material, the fat melted from the fat portion forms a layer of oil between the lean portions heated and shrunk, and the adjacent red portions are separated in the thickness direction by these oil layers, and the tonkatsu is in the thickness direction.
  • This tonkatsu cooking material contains pork umami components (meat juice) stored in the fat of fat and pork umami components (meat soup) that also melts the red portion of the fat in the oil layer. You can make tons of umami ingredients that are well preserved.
  • the tonkatsu made by cooking this tonkatsu cooking material can easily cut through the first and second thin meats that are the ingredients, a general tonkatsu made of pork with a predetermined thickness is used as a tonkatsu. Compared to cooking, it gives soft and soft texture to those who eat tonkatsu. In addition, the tonkatsu made by cooking this material spreads in the mouth the umami component stored in the fat of the fat portion and the umami component dissolved in the red portion of the fat. Therefore, the person who eats the tonkatsu made from these ingredients can have a soft and succulent texture and taste delicious.
  • the first side portion of the material is bent inward in the lateral direction by directing force on one of the first and second surfaces, and the second side portion of the material is on one of the first and second surfaces.
  • the tonkatsu cooking material bent inward in the lateral direction has a first side overlapped with a portion between the vertical center line and the first side of the material, and a second side has the vertical center line and the material. Since it overlaps with the portion between the second side portion, the portion where only the lean portion of the material exists can be reduced, and the tonkatsu cooking material can be obtained with the fat portion almost entirely.
  • the first end of the material is bent inward in the longitudinal direction by directing force on one of the first and second surfaces, and the second end of the material is on one of the first and second surfaces.
  • the tonkatsu cooking material that is bent inward in the vertical direction has a first end that overlaps the region between the horizontal center line and the first end of the material, and a second end that intersects the horizontal center line and the material. Since it overlaps with the portion between the second end of the portion, the portion where only the lean portion of the material exists can be reduced, and the tonkatsu cooking material where the lean portion exists almost entirely can be obtained.
  • Ton force made by cooking this material The umami ingredient stored in the fat of the fat part and the umami ingredient dissolved in the lean part spreads in the mouth wherever you eat, and the person who eats the tonkatsu has a soft texture and a delicious texture. Can taste.
  • the tonkatsu cooking material in which the aggregate of at least one kind of vegetable pieces, which has been thinly cut, is interposed between the first thin meat and the second thin meat located in the center in the thickness direction of the material, is fried in oil.
  • umami ingredients from vegetables can be trapped in the thin meat.
  • Tonkatsu made by cooking this ingredient spreads the umami component of pork and the umami component of vegetables in the mouth when it is eaten, and the person who eats the tonkatsu has the umami of pork and vegetable umami. At the same time, and enjoy the taste and crunch of vegetables in harmony with pork.
  • the tonkatsu cooking material in which the aggregate of at least one kind of herb that has been chopped is located between the first thin wall and the second thin wall located in the middle of the thickness direction of the material is fried in oil.
  • herbal scent components can be trapped between the thin-walled pieces. Tonkatsu made by cooking this ingredient spreads the umami component of pork and the scent of november into the mouth when it is eaten, and the person who eats tonkatsu has the umami of pork and the aroma of herbs. Can be enjoyed at the same time, and you can enjoy the aroma of herbs in harmony with pork.
  • tonkatsu cooking material in which the cheese that melts when heated to a predetermined temperature is interposed between the first thin meat and the second thin meat located in the center in the thickness direction of the material is fried in oil to make a tonkatsu
  • Tonkatsu made from this ingredient, when eaten, the pork umami and cheese umami ingredients spread in the mouth, and the pork umami and cheese umami tastes. At the same time and enjoy the taste of cheese in harmony with pork.
  • the tonkatsu cooking material in which the aggregate of coffee flavors of ground coffee beans is located between the first and second thin meats located in the center of the thickness direction of the material, When it is made, the scented components of the coffee can be trapped between the thin walls. Tonkatsu made by cooking this ingredient spreads the umami ingredient of pork and the scent of coffee when you eat it, and the person who eats the tonkatsu has the taste and coffee of pork. You can taste the scent of coffee at the same time and enjoy the scent of coffee in harmony with pork.
  • the tonkatsu cooking material in which the area occupied by the lean portion is in the range of 80 to 85% does not increase the fat portion more than necessary, so fry it with oil
  • the prepared tonkatsu has moderate fat and does not become greasy tonkatsu.
  • the lean portion does not increase more than necessary, it does not become a hard cutlet with less umami ingredients.
  • FIG. 1 is a perspective view of a tonkatsu cooking material shown as an example.
  • FIG. 2 2-2 end view of Fig. 1.
  • FIG. 3 End view taken on line 3–3 in Fig. 1.
  • FIG. 4 is an explanatory diagram when the first thin wall and the second thin wall are overlaid.
  • FIG. 5 A perspective view of a tonkatsu made by cooking tonkatsu cooking ingredients.
  • FIG. 6 6-6 line end view of Fig. 5.
  • FIG. 7 is a perspective view of a tonkatsu cooking material shown as another example.
  • FIG. 8 End view taken along line 8-8 in Fig. 7.
  • FIG. 9 is an explanatory diagram of the procedure for making the tonkatsu cooking material of FIG.
  • FIG. 10 is a perspective view of a tonkatsu cooking material shown as another example.
  • FIG. 11 is an end view taken along line 11 11 in FIG.
  • FIG. 12 is an explanatory diagram of the procedure for making the tonkatsu cooking material of FIG.
  • FIG. 13 is a partially cutaway perspective view of a tonkatsu cooking material shown as another example.
  • FIG. 14 is a partially cutaway perspective view of a tonkatsu cooking material shown as another example.
  • FIG. 15 is a partially cutaway perspective view of a tonkatsu cooking material shown as another example.
  • FIG. 16 is a partially broken perspective view of a tonkatsu cooking material shown as another example.
  • FIG. 1 and 2 are a perspective view of a tonkatsu cooking material 11A shown as an example, and an end view taken along line 2-2 in FIG. 3 and 4 are an end view taken along line 3-3 in FIG. 1 and an explanatory diagram when the first thin wall 12A and the second thin wall 12B are overlapped.
  • the vertical direction is indicated by arrow A
  • the horizontal direction is indicated by arrow B
  • the thickness direction is indicated by arrow C
  • the peripheral direction is indicated by arrow D.
  • the thin walls 12A and 12B are not shown at the center in the thickness direction of the material 11A.
  • the tonkatsu cooking material 11A is made by using pork loin that is long in the vertical direction, stacking multiple slices of pork loin 12 sliced to a predetermined thickness, and then quickly freezing. Yes.
  • the material 11A includes an upper surface 13 (first surface) and a lower surface 14 (second surface) having a predetermined area, a first side portion 15 and a second side portion 16 extending in the vertical direction, and a first end portion extending in the horizontal direction. 17 and second end 1 8 and.
  • the sliced pork 12 is divided into a first thin wall 12A and a second thin wall 12B having approximately the same shape and size.
  • the first thin wall 12A includes an upper surface 19 (first surface) and a lower surface 20 (second surface) having a predetermined area extending in the vertical direction, and a first side portion 21 and a second side portion 22 extending in the vertical direction. And a first end 23 and a second end 24 extending in the lateral direction.
  • the side portion 21 and the end portion 23 of the first thin wall 12A have a fat portion 25 that is all fat or mostly fat. In the remaining portion excluding the side portion 21 and the end portion 23 of the first thin wall 12A, there is a lean portion 26 having almost no fat.
  • the second thin wall 12B includes an upper surface 27 (first surface) and a lower surface 28 (second surface) having a predetermined area extending in the vertical direction, and a first side portion 29 and a second side portion 30 extending in the vertical direction.
  • the first end 31 1 and the second end 32 extend in the lateral direction.
  • the side portions 29 and the end portions 31 of the second thin wall 12B have fat portions 33 that are all fat or mostly fat. In the remaining portion excluding the side portion 29 and the end portion 31 of the second thin wall 12B, there is a lean portion 34 having almost no fat.
  • this tonkatsu cooking material 11A a plurality of first thin walls 12A and a plurality of second thin walls 12B are alternately overlapped in the thickness direction indicated by arrow C.
  • the downward force in the thickness direction is also upward in the thickness direction
  • the lower surface 28 of the second thin wall 12B abuts the upper surface 19 of the first thin wall 12A
  • the lower surface 20 of the first thin wall 12A is in contact with the upper surface 27 of the second thin wall 12B.
  • the thin-walled 12A and 12B are connected to each other under freezing in the state of contact with each other.
  • first thin wall 1 2A and the second thin wall 12B which overlap in the thickness direction, the first side 21 of the thin wall 12A and the second side 30 of the thin wall 12B overlap, and the second side 22 of the thin wall 12A and the thin wall
  • the first end 29 of the thin wall 12A overlaps the first end 23 of the thin wall 12A and the second end 32 of the thin wall 12B, and the second end 24 of the thin wall 12A and the first end of the thin wall 12B overlap. End 31 overlaps.
  • the first side portion 21 of the thin wall 12A and the second side portion 30 of the thin wall 12B overlap, and the second side portion 22 of the thin wall 12A and the first side portion 29 of the thin wall 12B overlap.
  • the fat portions 25 and 33 and the red portions 26 and 34 are alternately overlapped in the thickness direction.
  • the pork muscle portion 35 present at the boundary between the fat portions 25, 33 and the lean portions 26, 34 is divided into the first side portion 15 side and the second side portion 16 side.
  • the half of the muscle portion 35 is located on the side
  • the half of the muscle portion 35 is located on the second side portion 16 side
  • the muscle portion 35 is located between the first end 17 side and the second end 18 side.
  • the half of the muscle 35 is located on the first end 17 side.
  • approximately half of the muscle portion 35 is located on the second end portion 18 side.
  • the first thin wall 12A and the second thin wall 12B have a thickness dimension of not less than 0.2 mm and not more than 0.5 mm, preferably not less than 0.3 mm and not more than 0.4 mm. . If the thickness of these thin walls 12A and 12B is less than 0.2 mm, the thin walls 12A and 12B become fragile, and when the material 11A is fried with oil, the thin walls 12A and 12B collapse carelessly and maintain a tonkatsu shape. You may not be able to. If the thickness dimension of these thin walls 12A and 12B exceeds 0.5 mm, the crunchiness of the tonkatsu made by cooking the material 11A increases, and a soft and soft texture cannot be given to those who eat the tonkatsu.
  • the total number of the first and second thin meat 12A, 12B in the tonkatsu cooking material 11A is in the range of 20 or more and 40 or less, and preferably in the range of 25 or more and 35 or less. If the total number of sheets is less than 20, the tonkatsu of the predetermined thickness cannot be made and the volume of the tonkatsu is insufficient. If the total number exceeds 40, the thickness of the tonkatsu will increase more than necessary, making it difficult to eat.
  • the first thin wall 12A has an area occupied by the fat portion 25 in the range of 15 to 20% when the total area of any one of the upper surface 19 and the lower surface 20 is 100%.
  • 20 (2nd side) and! The area occupied by the lean portion 26 is in the range of 80 to 85% when the total area of either surface is 100%.
  • the area occupied by the fat portion 33 is 15 to 20% when the total area of any one of the upper surface 27 and the lower surface 28 is 100%, and the upper surface 27 and the lower surface 28
  • the area occupied by the lean portion 34 is in the range of 80-85%, assuming that the total area of any of the surfaces is 100%.
  • the lean portions 26, 34 with fewer fat portions 25, 33 will increase more than necessary. It becomes a hard cutlet with little umami ingredients. If the area occupied by the fat portions 25, 33 exceeds 20% and the area occupied by the red portions 26, 34 is less than 80%, the fat portions 25, 33 will not increase more than necessary. turn into.
  • FIG. 4 An example of a procedure for making this tonkatsu cooking material 11A will be described based on FIG. 4 as follows. Slice pork loin of a predetermined thickness into a thickness of 0.2 to 0.5 mm with a slicer to make a plurality of first and second thin meats 12A and 12B. Next, after the second thin wall 12B is placed on the first thin wall 12A, the first thin wall 12A is placed on the second thin wall 12B. Place the second thin wall 12B on the thin wall 12A.
  • the first thin wall 12A When the first thin wall 12A is placed on the second thin wall 12B, the first side 29 of the thin wall 12B and the second side 22 of the thin wall 12A are not rotated without rotating the first thin wall 12A.
  • the second side portion 30 of the thin wall 12B and the first side portion 21 of the thin wall 12A are stacked, and the first end portion 31 of the thin wall 12B and the second end portion 24 of the thin wall 12A are stacked to overlap the second side portion 30 of the thin wall 12B. 2
  • the end 33 is overlapped with the first end 2 3 of the thin wall 12A. In this way, the procedure of alternately stacking the thin walls 12A and 12B is repeated several times until the required number of sheets is reached.
  • the periphery of the material 11A is slightly pushed inward in the circumferential direction to round the material 11A.
  • a plurality of materials 11A are placed on a tray, placed in a freezer together with the tray, rapidly cooled, and frozen.
  • the temperature for freezing the material 11 A is -20 ° C to -30 ° C, preferably -20 ° C to -25 ° C.
  • FIGS. 5 and 6 are a perspective view of a tonkatsu 36 made by cooking the tonkatsu cooking material 11A and an end view taken along line 6-6 in FIG.
  • An example of the procedure for making tonkatsu 36 using this material 11A is as follows. Remove the frozen material 11A from the freezer, place it in the refrigerator's freezer, and leave it at the specified temperature (+ 4 ° C to + 5 ° C) for a specified time (10-12 hours) to slowly thaw the material 11A. Next, evenly spread the flour on the entire surface of the thawed material 11A, soak the material in the melted egg, and evenly apply the bread crumb to the entire surface.
  • the material 11A After attaching the garment 37 to the material 11A through a series of these operations, the material 11A is placed in oil heated to a predetermined temperature and fried in oil for a predetermined time to make a tonkatsu 36. After attaching the garment 37, if this material 11A is fried, the fat contained in the fat portions 25, 33 of the thin walls 12A, 12B will melt, and the lean portions 26, 35 and the muscle portion 35 will be inward Shrink. Fat dissolved from the fat portions 25 and 33 stays between the red portions 26 and 35 adjacent in the thickness direction to form an oil layer 38 having a predetermined thickness. Umami component (meat juice) and lean portion of pork stored in fat 26 , 35, the umami component (meat juice) that has melted out of 35 accumulates in the oil layer 38.
  • tonkatsu cooking material 11A fat melted from the fat portions 25, 33 forms an oil layer 38 having a predetermined thickness between the red portions 26, 35 that have been heated with oil and shrunk. Since the adjacent red portions 26 and 35 are separated in the thickness direction and the tonkatsu 36 swells in the thickness direction, the tonkatsu 36 having a fluffy shape can be made.
  • Tonkatsu 36 can be made with sufficient retention of these umami ingredients.
  • the tonkatsu cooking material 11A approximately half of the thin portions 12A and 12B of the thin portions 12A and 12B are distributed on the first side portion 15 side and the second side portion 16 side, and on the first end portion 17 side. And the second end 18 side, so when they are deep-fried to make the tonkatsu 36, even if the thin-walled 12A, 12 ⁇ streaks 35 shrink, they will be positioned on the first side 15 And the muscle portion 35 located on the second side 16 cancel each other's contraction, and the muscle portion 35 located on the first end 17 and the muscle portion 35 located on the second end 18 Cancel each other's contractions. Therefore, it is possible to make a good ton force 36 that prevents the tonkatsu 36 made from this material 11 ⁇ from curling irregularly.
  • the tonkatsu 36 made by cooking this material 11A can easily cut through the first and second thin meat 12A, 12B forming the same, pork with a predetermined thickness was made into a tonkatsu. Compared with general tonkatsu dishes, it gives a soft and soft texture to those who eat tonkatsu 36.
  • the tonkatsu 36 made by cooking this material 11A has an oil layer 38 between the heated and shrunken red portions 25 and 34, and the umami components and red portions stored in the fats 25 and 33.
  • the umami components melted from 25 and 34 accumulate, so when you eat tonkatsu 36, those umami components of pork spread in your mouth. Therefore, the person who eats the tonkatsu 36, which is also made with this material, can enjoy a soft and succulent texture and a delicious taste.
  • FIGS. 7 and 8 are a perspective view of the tonkatsu cooking material 11B shown as another example, and an end view taken along line 8-8 in FIG. 7, and FIG. 9 makes the tonkatsu cooking material 11B of FIG.
  • the vertical direction is indicated by arrow A (only in FIG. 7)
  • the horizontal direction is indicated by arrow B (only in FIG. 7)
  • the thickness direction is indicated. Shown by arrow C ( Figure 8 only).
  • illustration of the thin walls 12A and 12B is omitted at the center in the thickness direction of the material 11B.
  • This tonkatsu cooking material 11B is different from that of FIG. 1 in that the first and second sides 15, 16 of the material 11B are bent inward in the lateral direction, and the other configurations are the materials of FIG. Since this is the same as 11A, the same reference numerals as in FIG.
  • first side portion 15 is bent inward in the lateral direction by being directed toward the upper surface 13
  • second side portion 16 is bent inward in the lateral direction by being directed to the lower surface 14.
  • the first side portion 15 overlaps a portion 39 between the vertical center line L1 and the side portion 15 that bisect the lateral dimension of the material 11B. Therefore, the first side portion 15 is located on the side portion 15 side of the vertical center line L1 that does not cross the vertical center line L1 in the horizontal direction.
  • the second side portion 16 overlaps a portion 40 between the vertical center line L1 and the side portion 16. Therefore, the second side portion 16 is located on the side portion 16 side of the vertical center line L1 that does not cross the vertical center line L1 in the horizontal direction.
  • This material 11B is composed of a plurality of first thin walls 12A and a plurality of second thin walls 12B that are alternately stacked in the thickness direction, and then, as shown by arrow E in FIG.
  • the side part 15 can be made by bending the inner side in the lateral direction by pressing the upper surface 13, and the second side part 16 of the material 11B can be bent inward by the pressing force on the lower surface 14.
  • the first and second side portions 15, 16 may be bent by the urging force on the upper surface 13 of the material 11B, and the first and second side portions 15, 16 are the lower surface 14 of the material 11B. It may be bent toward.
  • the procedure for superposing the thin walls 12A and 12B in the thickness direction is the same as that in FIG.
  • the area occupied by portions 26 and 34 is the same as those in FIG.
  • the procedure for making tonkatsu 36 using this material 11 B is the same as that of FIG.
  • the tonkatsu 36 made by cooking this material 11B has an oil layer 38 formed by fat melted from the fat portions 25 and 33, so that the adjacent red portions 26 and 34 are separated in the thickness direction, and the tonkatsu 36 is moved in the thickness direction. When swollen, it takes on a fluffy shape (see Figure 5).
  • This tonkatsu cooking material 11B has the following effects in addition to the effects of the material 11A of FIG.
  • the bent first side portion 15 is formed of red portions 25 and 34.
  • the second side part 16 that overlaps with the part 39 and bends overlaps the part 40 formed from the red part 25, 34, so that the side parts 15, 16 including the fat part 25, 33 are located at the part 39, 40. Therefore, the portion where only the lean portions 25 and 34 of the material 11B are present can be reduced, and the tonkatsu cooking material 11B where the fat portions 25 and 33 are present almost entirely can be obtained.
  • FIGS. 10 and 11 are a perspective view of a tonkatsu cooking material 11C shown as another example, and an end view taken along the line 11-11 in FIG. 10, and FIG. 12 is a description of a procedure for making the tonkatsu cooking material 11C of FIG. It is a figure.
  • the vertical direction is indicated by arrow A (Fig. 10 only)
  • the horizontal direction is indicated by arrow B (Fig. 10 only)
  • the thickness direction is indicated by arrow C (Fig. 11 only).
  • illustration of the thin walls 12A and 12B is omitted at the center in the thickness direction of the material 11C.
  • This tonkatsu cooking material 11C is different from that in Fig. 7 in that the first and second ends 17, 18 of material 11C are bent inward in the vertical direction, and the other configurations are the same as those in Fig. 7. Since this is the same as 11B, the same reference numerals as in FIGS.
  • the first side portion 15 is bent inward in the lateral direction toward the upper surface 13, and the second side portion 16 is bent inward in the lateral direction by being directed toward the lower surface 14. I'm talking.
  • the first side portion 15 overlaps a portion 39 between the vertical center line L1 and the side portion 15 that bisect the lateral dimension of the material 11C. Therefore, the first side portion 15 is located on the side portion 15 side of the vertical center line L1 that does not cross the vertical center line L1 in the horizontal direction.
  • the second side portion 16 overlaps a portion 40 between the vertical center line L1 and the side portion 16.
  • the second side portion 16 is located on the side portion 16 side of the vertical center line L1 that does not cross the vertical center line L1 in the horizontal direction.
  • the first end portion 17 is bent inward in the vertical direction by being directed toward the upper surface 13
  • the second end portion 18 is bent inward in the vertical direction by being directed toward the lower surface 14.
  • the first end portion 17 overlaps a portion 41 between the lateral center line L2 that bisects the longitudinal dimension of the material 11 C and the end portion 17. Yu
  • the first end portion 17 is located closer to the end portion 17 than the horizontal center line L2 that does not cross the horizontal center line L2 in the vertical direction.
  • the second end portion 18 overlaps a portion 42 between the lateral center line L2 and the end portion 18. Therefore, the second end portion 18 is located on the end portion 18 side of the lateral center line L2 that does not cross the lateral center line L2 in the vertical direction.
  • This material 11C is composed of a plurality of first thin walls 12A and a plurality of second thin walls 12B that are alternately stacked in the thickness direction, and then, as shown by arrow E in FIG. Side 15 is bent inward in the lateral direction by applying force to upper surface 13 and second side 16 of material 11C is bent inward in the lateral direction toward lower surface 14 as shown by arrow F in FIG.
  • the first end 17 of the material 11C can be bent inward in the longitudinal direction by directing the upper surface 13 and the second end 18 of the material 11C can be bent inward in the vertical direction by pressing the lower surface 14 it can.
  • the first and second side portions 15, 16 may be bent toward the upper surface 13 of the material 11C, and the first and second side portions 15, 16 may be the lower surface of the material 11C. 14 may be bent.
  • the first and second end portions 17 and 18 may be bent to the upper surface 13 of the material 11 C.
  • the bottom surface 14 may be bent by a force. Note that the procedure for superimposing the thin walls 12A and 12B in the thickness direction is the same as that in FIG. 1 (see FIG. 4).
  • the occupied areas of the parts 26 and 34 are the same as those in FIG.
  • the procedure for making tonkatsu 36 using this material 11C is the same as that in Fig. 1.
  • Tonkatsu 36 made by cooking this material 11C has an oil layer 38 formed by fat melted from the fat portions 25, 33, and the adjacent red portions 26, 34 are separated in the thickness direction, while the tonkatsu 36 is thick. By bulging in the direction, it has a fluffy shape (see Fig. 5).
  • This tonkatsu cooking material 11C has the following effects in addition to the effects of the material 11A in FIG.
  • the first and second side portions 15 and 16 which are bent overlap the portions 39 and 40 formed from the red portions 26 and 34, and the first end portion 17 which is bent is formed from the red portions 26 and 34.
  • the second end 18 that overlaps with the part 41 and bends overlaps the part 42 formed from the lean parts 26, 34, so that the fat parts 25, 3 are placed on the parts 39, 40, 41, 42. 3 side parts 15 and 16 and edge parts 17 and 18 are located, so the part where only the red parts 26 and 34 of the material 11C exist can be further reduced, and the fat parts 25 and 33 exist almost entirely.
  • Tonkatsu cooking material can be 11C.
  • FIG. 13 is a partially cutaway perspective view of a tonkatsu cooking material 11D shown as another example.
  • the vertical direction is indicated by arrow A
  • the horizontal direction is indicated by arrow B
  • the thickness direction is indicated by arrow C.
  • This tonkatsu cooking material 11D is different from that shown in Fig. 1 in that the thinly chopped leek 43 (vegetable pieces) is the first thin wall 12A and the second thin wall 12B located in the central portion 44 in the thickness direction of the material 11D. Since the other structure is the same as that of the material 11A in FIG. 1, description of the other structure of the material 11D is omitted by attaching the same reference numerals as in FIG.
  • This material 11D contains a collection of leeks 43 that are slanted and slanted.
  • the aggregate of the leeks 43 is interposed between the first thin wall 12A and the second thin wall 12B located in the central portion 44 in the thickness direction of the material 11D.
  • half of the required number of thin walls 12A, 1 2B forming the material 11D are alternately stacked, and then an assembly of leeks 43 is placed on the thin wall 12B, and further, the thin walls 12A, 12B. Alternately half of them.
  • This material 11D can use a collection of various types of vegetable pieces such as chopped cabbage and sliced onion, which is not limited to force leek 43 using leek 43.
  • the procedure for superimposing these thin walls 12A and 12B in the thickness direction is the same as that in Fig. 1 (see Fig. 4).
  • the thickness of the first thin wall 12A and the second thin wall 12B, the total number of the first and second thin walls 12A and 12B in the material 11D, the freezing temperature of the material 11D, the occupied area of the fat portions 25 and 33, The occupied area of the lean portions 26 and 34 is the same as those in FIG.
  • the procedure for making tonkatsu 36 using this material 11D is the same as that of FIG.
  • Tonkatsu 36 made by cooking ID 1 is separated in the thickness direction by the oil layer 38 formed by fat melted from the fat portions 25 and 33, and the tonkatsu 36 is in the thickness direction. When it swells, it has a fluffy shape (see Figure 5).
  • This tonkatsu cooking material 11D has the following effects in addition to the effects of the material 11A of FIG.
  • This material 11D can trap the umami component from the leeks 43 in the oil layer 38 between the thin walls 12A and 12B when fried it to make tonkatsu 36.
  • the umami component (meat juice) of pork stored in the fat of fat parts 25, 33, the umami component (meat juice) of pork melted from the red parts 26, 34, leek 43 Since the umami component accumulates in the oil layer 38, it is possible to make a tonkatsu 36 that sufficiently retains the umami component without escaping the umami component.
  • Tonkatsu 36 made by cooking this material 11D spreads the umami component of pork accumulated in the oil layer 38 and the umami component of leek 43 when it is eaten, and the person who eats tonkatsu 36 is pork You can enjoy the umami taste of leeks and the taste of leeks at the same time, and enjoy the taste and texture of leeks in harmony with pork.
  • the first and second side portions 15 and 16 of the material 11D may be bent inward in the lateral direction, similarly to the material 11B of FIG.
  • Tonkatsu cooking material 11D which has fat portions 25, 33 in almost the whole, can be used.
  • the tonkatsu 36 made by cooking the material 11D of this embodiment spreads the umami component of pork umami component leeks 43 in the mouth in the oil layer 38 wherever it is eaten.
  • the first and second side portions 15 and 16 of the material 11D bend inward in the lateral direction, and the first and second ends of the material 11D. Portions 18 and 18 may be bent inward in the vertical direction.
  • the first and second side portions 15, 16 are folded inward in the lateral direction and the first and second end portions 17, 18 are folded inward in the longitudinal direction, like the material 11C in FIG.
  • the portion where only the lean portions 26 and 34 are present can be further reduced, and the tonkatsu cooking material 11D where the fat portions 25 and 33 are present almost entirely can be obtained.
  • Tonkatsu 36 made by cooking ingredients 11D of this aspect, wherever you eat, The umami component of pork accumulated in the oil layer 38 is spread in the mouth.
  • FIG. 14 is a partially cutaway perspective view of a tonkatsu cooking material 11E shown as another example.
  • FIG. 14 the vertical direction is indicated by arrow A, the horizontal direction is indicated by arrow B, and the thickness direction is indicated by arrow C.
  • This tonkatsu cooking material 11E is different from that of Fig. 7 in that the aggregate of minced Shiso 45 and dried umeboshi 46 is the first thin meat 12A and the second thin meat 1 2B located at the central portion 44 in the thickness direction of the material 11E. Since the other configuration is the same as that of material 11B in FIG. 7, the same reference numerals as in FIGS. 1 and 7 are used to omit the description of the other configuration of this material 11E.
  • the aggregate of minced Shiso 45 and dried umeboshi 46 is the first thin meat 12A and the second thin meat 1 2B located at the central portion 44 in the thickness direction of the material 11E. Since the other configuration is the same as that of material 11B in FIG. 7, the same reference numerals as in FIGS. 1 and 7 are used to omit the description of the other configuration of this material 11E.
  • This material 11E contains a mixture of minced Shiso 45 (herb) and umeboshi 46 (herb).
  • the first side portion 15 is bent inward in the lateral direction toward the upper surface 13, and the second side portion 16 is bent inward in the lateral direction toward the lower surface 14.
  • the first side portion 15 overlaps a portion 39 between the vertical center line L1 and the side portion 15, and is located on the side portion 15 side with respect to the vertical center line L1.
  • the second side portion 16 overlaps the portion 40 between the vertical center line L1 and the side portion 16, and is located on the side portion 16 side with respect to the vertical center line L1.
  • Shiso 45 and Umeboshi 46 is interposed between the first thin wall 12A and the second thin wall 12B located in the central portion 44 in the thickness direction of the material 11E.
  • this material 11E half of the required number of thin walls 12A, 12B forming material 11E are alternately stacked, and then an assembly of Shiso 45 and Umeboshi 46 is placed on the thin wall 12B. Laminate half of thin wall 12A and 12B alternately.
  • the first side portion 15 of the material 11E is bent toward the upper surface 13 with force, and the second side portion 16 of the material 11E is bent toward the lower surface 14 with force.
  • This material 11E uses Shiso 45 and Umeboshi 46, but it is possible to use a collection of various types of herbs that are not limited to them.
  • the procedure for superimposing the thin walls 12A and 12B in the thickness direction is the same as that in Fig. 1 (see Fig. 2).
  • the thickness of the first thin wall 12A and the second thin wall 12B, the total number of the first and second thin walls 12A and 12B in the material 11E, the freezing temperature of the material 11E, the occupied area of the fat portions 25 and 33, The occupied area of the lean portions 26 and 34 is the same as those in FIG.
  • the procedure for making tonkatsu 36 using this material 11E is the same as that of FIG. Tonkatsu 36, made by cooking this material 11E, is the fat that has melted from the fat parts 25 and 33.
  • the adjacent lean portions 26 and 34 are separated in the thickness direction by the oil layer 38 formed, and the tonkatsu 36 swells in the thickness direction, thereby forming a fluffy shape (see FIG. 5).
  • This tonkatsu cooking material 11E has the following effects in addition to the effects of the material 11A of FIG.
  • This material 11E has a bent first side 15 that overlaps the part 39 formed from the red portions 26 and 34, and a bent second side 16 that overlaps the part 40 that is formed from the red parts 26 and 34. Since the side portions 15 and 16 including the fat portions 25 and 33 are located in the portions 39 and 40, the portion where only the lean portions 26 and 34 of the material 11E are present can be reduced, and the fat portions 25 and 33 are almost entirely included.
  • This material 11E has its sides 15, 16 bent inwardly in the lateral direction, so when fried it with oil to make tonkatsu 36, the fragrance component of Shiso 45 and Umeboshi 46 (Noveve The scent component that escapes from the sides 15, 16 can be reliably trapped between the thin walls 12A, 12B.
  • This material 11E when fried in oil, pork umami component (meat juice) stored in fat of fat parts 25, 3 3 and pork umami component (meat juice) melted from red parts 26, 34, Since the scent components of Shiso 45 and Umeboshi 46 accumulate in the oil layer 38, it is possible to make a tonkatsu 36 that retains the umami and scent components sufficiently without escaping the umami and scent components.
  • Tonkatsu 36 made by cooking this material 11E, wherever you eat, the umami component of pork and herbal scents accumulated in the oil layer 38 spread in your mouth, and the person who eats tonkatsu 36 tastes pork You can enjoy the scent of herbs and herbs at the same time, and you can enjoy the scent of herbs in harmony with pork.
  • the first and second side portions 15 and 16 of the material 11E need not be bent inward in the lateral direction, as in FIG.
  • the first and second side portions 15 and 16 of the material 11E may be bent, and the first and second end portions 17 and 18 of the material 11E may be bent inward in the vertical direction.
  • the first and second side portions 15, 16 are folded inward in the lateral direction, and the first and second end portions 17, 18 are folded inward in the longitudinal direction.
  • the portion where only the lean portions 26 and 34 of 11E are present can be reduced by one layer, and the tonkatsu cooking material 11E where the fat portions 25 and 33 are present almost entirely can be obtained.
  • FIG. 15 is a partially cutaway perspective view of a tonkatsu cooking material 11F shown as another example.
  • the vertical direction is indicated by arrow A
  • the horizontal direction is indicated by arrow B
  • the thickness direction is indicated by arrow C.
  • This tonkatsu cooking material 11F is different from that of Fig. 10 in that the cheese 47 that has been thinly cut is placed between the first thin wall 12A and the second thin wall 12B located at the central portion 44 in the thickness direction of the tonkatsu material 11F. Since the other structure is the same as that of the material 11C in FIG. 10, description of the other structure of the material 11F is omitted by attaching the same reference numerals as those in FIGS.
  • This material 11F contains a collection of finely chopped cheese 47 that melts when heated to a predetermined temperature.
  • the material 11F is bent inward in the lateral direction with the first side 15 directed toward the upper surface 13 and bent inward in the lateral direction with the second side 16 directed toward the lower surface 14, similar to that of FIG.
  • the first end portion 17 is bent inward in the vertical direction toward the upper surface 13
  • the second end portion 18 is bent inward in the vertical direction by being directed toward the lower surface 14.
  • the first side portion 15 overlaps the portion 39 between the vertical center line L1 and the side portion 15, and is located on the side portion 15 side with respect to the vertical center line L1.
  • the second side portion 16 overlaps the portion 40 between the vertical center line L1 and the side portion 16, and is located on the side portion 16 side with respect to the vertical center line L1.
  • the first end portion 17 overlaps the portion 41 between the lateral center line L2 and the end portion 17, and is located closer to the end portion 17 than the lateral center line L2.
  • the second end portion 18 overlaps a portion 42 between the lateral center line L2 and the end portion 18, and is located closer to the end portion 18 than the lateral center line L2.
  • the aggregate of cheeses 47 is interposed between the first thin wall 12A and the second thin wall 12B located in the thickness direction center 44 of the material 11F.
  • the procedure for superposing these thin walls 12A and 12B in the thickness direction is the same as that in Fig. 1 (see Fig. 2). Also, the thickness dimension of the first thin wall 12A and the second thin wall 12B, the total number of the first and second thin walls 12A and 12B in the material 11F, the freezing temperature of the material 11F, the occupied area of the fat portions 25 and 33, The occupied area of the lean portions 26 and 34 is the same as those in FIG. The procedure for making tonkatsu 36 using this material 11F is the same as that in FIG.
  • the tonkatsu 36 made by cooking this material 11F has an oil layer 38 formed by fat melted from the fat portions 25 and 33, and the adjacent red portions 26 and 34 are separated in the thickness direction so that the tonkatsu 36 is thick. By bulging in the direction, it has a fluffy shape (see Figure 5).
  • This tonkatsu cooking material 11F has the following effects in addition to the effects of the material 11A in FIG.
  • the bent first and second side portions 15, 16 overlap the portions 39, 40 formed from the red portions 26, 34, and the bent first and second end portions 17, 18 are the red portions 26, 34. Since the parts 41, 42 formed from the sides overlap with each other, the side parts 15, 16 and the end parts 17, 18 including the fat parts 25, 33 are located in the parts 39, 40, 41, 4 2, so that the material 11F The portion where only the lean portions 26 and 34 are present can be reduced, and the tonkatsu cooking material 11F in which the fat portions 25 and 33 are generally present can be obtained.
  • This material 11F has its sides 15 and 16 bent inward in the lateral direction and its ends 17 and 18 bent inward in the lateral direction. Moreover, if the umami component of cheese 47 escapes from the side portions 15 and 16 and the end portions 17 and 18, the umami component can be reliably trapped between the thin walls 12A and 12B.
  • FIG. 16 is a partially cutaway perspective view of a tonkatsu cooking material 11G shown as another example.
  • the vertical direction is indicated by arrow A
  • the horizontal direction is indicated by arrow B
  • the thickness direction is indicated by arrow C.
  • This tonkatsu cooking material 11G is different from that shown in Fig. 1 in that a set of 48 coffee flavors of ground coffee beans is the first thin wall 12A and the second thin wall 12B located in the central portion 44 in the thickness direction of the material 11G.
  • the other configurations are the same as the material 11 A in FIG. 1, so that the same reference numerals as those in FIG. 1 are used to describe the other configurations of the material 11D. Is omitted.
  • This material 11G contains a collection of 48 coffee flavors of ground coffee beans.
  • the aggregate of the coffee flavors 48 is interposed between the first thin wall 12A and the second thin wall 12B located in the thickness direction center 44 of the material 11G.
  • half of the required number of thin walls 12A and 12B forming material 11G are alternately stacked, and then a collection of coherent flavors 48 is placed on the thin wall 12B. Overlay half of 12A and 12B alternately.
  • the procedure for superimposing the thin walls 12A and 12B in the thickness direction is the same as that in Fig. 1 (see Fig. 4). Also, the thickness dimensions of the first thin wall 12A and the second thin wall 12B, the total number of the first and second thin walls 12A and 12B in the material 11G, the freezing temperature of the material 11G, the occupied area of the fat portions 25 and 33, The occupied area of the lean portions 26 and 34 is the same as those in FIG. The procedure for making tonkatsu 36 using this material 11G is the same as that in FIG.
  • the tonkatsu 36 made by cooking this material 11G has an oil layer 38 formed by fat melted from the fat portions 25 and 33, and the adjacent red portions 26 and 34 are separated in the thickness direction so that the tonkatsu 36 is thick. By bulging in the direction, it has a fluffy shape (see Figure 5).
  • This tonkatsu cooking material 11G has the following effects in addition to the effects of the material 11A in FIG.
  • This material 11G can trap the scent of coffee in the oil layer 38 between the thin walls 12A, 12B when it is fried to make tonkatsu 36.
  • This material 11G when fried in oil, pork umami components (meat juice) stored in the fat of fat parts 25, 33, pork umami ingredients (meat juice) melted from red parts 26, 34, coffee Since the fragrance components of the oil accumulate in the oil layer 38, it is possible to make a tonkatsu 36 that sufficiently retains the umami components and fragrance components without escaping these umami components and fragrance components.
  • Prepare this material 11G Tonkatsu 36 which is made by the process, spreads the umami component of pork and the scent of coffee that accumulates in the oil layer 38 when it is eaten. You can taste the scent at the same time and enjoy the flavor of coffee in harmony with pork.
  • the first and second side portions 15, 16 of the material 11G may be bent inward in the lateral direction.
  • the portion where only the lean portions 26 and 34 of the material 11G exist can be reduced.
  • the tonkatsu cooking material 11G which has fat portions 25 and 33 almost entirely, can be used. Tonkatsu 36 made by cooking 11G of this form, the umami component of pork and the scent of coffee that spreads in the oil layer 38 spread throughout the mouth wherever you eat.
  • the first and second side portions 15 and 16 of the material 11G are bent inward in the lateral direction, and the first and second ends of the material 11G Portions 18 and 18 may be bent inward in the vertical direction.
  • the first and second side portions 15, 16 are folded inward in the lateral direction and the first and second end portions 17, 18 are folded inward in the longitudinal direction, like the material 11C in FIG.
  • the portion where only the lean portions 26 and 34 are present can be further reduced, and the tonkatsu cooking material 11G where the fat portions 25 and 33 are present almost entirely can be obtained.
  • Tonkatsu 36 made by cooking 11G of this embodiment spreads the umami component of pork and the aroma of coffee in the oil layer 38, wherever you eat.

Abstract

L'invention propose une matière pour préparer une côtelette de porc qui permet de préparer une côtelette de porc en maintenant les composantes de goût apportées par la graisse et les composantes de goût apportées par la chair du porc à un niveau satisfaisant. L'invention concerne une matière pour préparer une côtelette de porc (11A) ladite matière ayant été congelée comme une première tranche de porc (12A) ; une seconde tranche de porc (12B) est disposées en couches alternées dans la direction de l'épaisseur de la matière (11A) ; la première tranche de porc (12A) et la seconde tranche de porc (12B) étant adjacentes dans la direction de l'épaisseur, la première partie de côté de la première tranche de porc (12A) et la seconde partie de côté de la seconde tranche de porc (12B) se chevauchent, et la première partie de bordure de la première tranche de porc (12A) et la seconde partie de bordure de la seconde tranche de porc (12B) se chevauchent.
PCT/JP2007/062405 2006-06-21 2007-06-20 Matière pour préparer des côtelettes de porc WO2007148717A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2008522490A JPWO2007148717A1 (ja) 2006-06-21 2007-06-20 トンカツ調理材料

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2006171685 2006-06-21
JP2006-171685 2006-06-21

Publications (1)

Publication Number Publication Date
WO2007148717A1 true WO2007148717A1 (fr) 2007-12-27

Family

ID=38833457

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2007/062405 WO2007148717A1 (fr) 2006-06-21 2007-06-20 Matière pour préparer des côtelettes de porc

Country Status (2)

Country Link
JP (1) JPWO2007148717A1 (fr)
WO (1) WO2007148717A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009207428A (ja) * 2008-03-05 2009-09-17 Integration:Kk カツレツ調理材料の製造方法
JP2009207427A (ja) * 2008-03-05 2009-09-17 Integration:Kk カツレツ調理材料
JP5753954B1 (ja) * 2014-02-03 2015-07-22 プリマハム株式会社 未油調重ね合わせカツ
KR20160121167A (ko) * 2015-04-10 2016-10-19 윤진호 롤 돈까스 및 그 제조방법

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54105267A (en) * 1978-01-30 1979-08-18 Asakuma Kk Production of steak meat containing vegetable
JPS6196969A (ja) * 1984-10-15 1986-05-15 Hamakei:Kk 肉類加工品の製造法
JPH0730692U (ja) * 1993-11-30 1995-06-13 株式会社ピサロ 積層ステーキ
JP2001054368A (ja) * 1999-08-18 2001-02-27 Hirokoji Kitchen Matsuya:Kk ステーキ肉の製造方法及びステーキ肉
JP2001149044A (ja) * 1999-11-22 2001-06-05 Itoham Foods Inc コンバイン食肉、該食肉の加工方法と加工装置
JP2002065214A (ja) * 2000-08-31 2002-03-05 Gfr:Kk カツレツまたは天ぷら材料とそれから得られるカツレツまたは天ぷら
JP2003153669A (ja) * 2001-11-20 2003-05-27 Yoshitomo Nagasawa 豚カツレツの製造法及び豚カツレツ

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54105267A (en) * 1978-01-30 1979-08-18 Asakuma Kk Production of steak meat containing vegetable
JPS6196969A (ja) * 1984-10-15 1986-05-15 Hamakei:Kk 肉類加工品の製造法
JPH0730692U (ja) * 1993-11-30 1995-06-13 株式会社ピサロ 積層ステーキ
JP2001054368A (ja) * 1999-08-18 2001-02-27 Hirokoji Kitchen Matsuya:Kk ステーキ肉の製造方法及びステーキ肉
JP2001149044A (ja) * 1999-11-22 2001-06-05 Itoham Foods Inc コンバイン食肉、該食肉の加工方法と加工装置
JP2002065214A (ja) * 2000-08-31 2002-03-05 Gfr:Kk カツレツまたは天ぷら材料とそれから得られるカツレツまたは天ぷら
JP2003153669A (ja) * 2001-11-20 2003-05-27 Yoshitomo Nagasawa 豚カツレツの製造法及び豚カツレツ

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009207428A (ja) * 2008-03-05 2009-09-17 Integration:Kk カツレツ調理材料の製造方法
JP2009207427A (ja) * 2008-03-05 2009-09-17 Integration:Kk カツレツ調理材料
JP5753954B1 (ja) * 2014-02-03 2015-07-22 プリマハム株式会社 未油調重ね合わせカツ
WO2015114832A1 (fr) * 2014-02-03 2015-08-06 プリマハム株式会社 Escalope en tranches superposées non frite
KR20160121167A (ko) * 2015-04-10 2016-10-19 윤진호 롤 돈까스 및 그 제조방법
KR101714867B1 (ko) 2015-04-10 2017-03-09 윤진호 롤 돈까스 및 그 제조방법

Also Published As

Publication number Publication date
JPWO2007148717A1 (ja) 2009-11-19

Similar Documents

Publication Publication Date Title
WO2007148717A1 (fr) Matière pour préparer des côtelettes de porc
EP1563737A2 (fr) Sandwich surgelé fait de tranches de pain toastées et fourrées
EP2842427A1 (fr) Produits de pâte feuilletée utilisables au four à micro-ondes
RU2549770C2 (ru) Пицца-сэндвич
CA2637547A1 (fr) Omelette dans un pain pita
KR20130044958A (ko) 바베큐 핫도그
US20070202217A1 (en) Process for producing handheld stir-fried rice grain pockets
JP3054398B2 (ja) パスタ層を有する食品製品の製造法
WO2008008842A1 (fr) Produit alimentaire de type saucisse comprenant une ouverture centrale
KR20140128283A (ko) 튜브형 핫도그의 제조방법
US8703220B2 (en) Shaped-potato sandwich product
JP2007252281A (ja) ３重構造ハンバーグ様食品及びその製造方法
CA2591476A1 (fr) Procede et appareil pour la preparation d'un sandwich
JP3157658U (ja) 食油取りペーパー
JP5216955B2 (ja) カツレツ調理材料
JP3196609U (ja) 馬肉ラーメン饅
WO2017066637A1 (fr) Produits alimentaires de galette enveloppés de pita
US20060233918A1 (en) Crunchy sandwich food seasoner
US20070141205A1 (en) Method of preparing pizza
JPH09163942A (ja) 穀粒外殻とその中に囲包された非穀粒充填物を有する食品を調製する方法
TWM624972U (zh) 肉夾饃
GB2321001A (en) Separating frozen blocks of food into portions
Food Fun food snacks
US20060083843A1 (en) Doughless pizza and method of making same
Lefebvre Two-bite delights: operators are experimenting with appetizers and snacks as never before, using the full range of gustatory devices in their arsenals to excite their customers and define their operations

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 07767243

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2008522490

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 07767243

Country of ref document: EP

Kind code of ref document: A1