KR101878821B1

KR101878821B1 - Method for manufacturing pork cutlet

Info

Publication number: KR101878821B1
Application number: KR1020150146239A
Authority: KR
Inventors: 염아영
Original assignee: (주) 정통
Priority date: 2015-10-20
Filing date: 2015-10-20
Publication date: 2018-07-18
Also published as: KR20170046245A

Abstract

The present invention relates to a method for manufacturing cutlet pork cuts, comprising the steps of: (S1) forming a pork cut piece 10 to be a pork cutlet by cutting (slicing) a pork cut slice into a predetermined thickness; (S2) immersing the pork pieces (10) in an aging solution contained in the aging tank and aging at low temperature; (S3) of applying rice flour on the outer surface of the low-temperature-matched pork piece (10) taken out of the ripening tank in a state in which the ripening liquid is present; (S4) of forming a viscous layer (20) having a viscosity by grinding rice flour coated on the outer surface of the pork piece (10); (S5) of forming a dough layer (30) surrounding the pork piece (10) by immersing the pork piece (10) in which the viscosity layer (20) is formed in a kneading solution made by mixing egg, betamix and water ; And a step (S6) of forming a bread crumb layer (40) by applying bread crumbs to the dough layer (30).

Description

Method for manufacturing pork cutlet

TECHNICAL FIELD The present invention relates to a method for manufacturing cut pork cutlet, and more particularly, to a method for manufacturing cut pork cutlet which can maintain a crunchy and moist texture and has enhanced nutritional components.

Conventionally, the pork cutlet is a food that is popular among the public. The pork cutlet is prepared by applying a flour to a piece of meat cut from a los region or a sirloin region of a pig, dipping it in a dough or the like, Lt; RTI ID = 0.0 > 180 C. < / RTI > Pork cuts have crunchy texture together with a feeling of sour taste, and further consumption is achieved by harmony of soft meat taste. Recently, these pork cutlets have been distributed in the form of frozen foods buried in flour and bread crumbs so that they can be easily cooked in ordinary homes or restaurants. The prior art related thereto is disclosed in Patent Publication No. 10-2008-0089736 under the name of a method of producing a soft and digestible cutlet.

This kind of pork cutlet is especially popular in many canteens and military camps. Many pork cutlets have to be fried in advance.

However, since the fried pork cutlet has fried over time, the moisture and juices inside the pork have evaporated and the pork pieces have become hard and the evaporated water has been absorbed by the frying pants, so the frying panties have been lengthened. As a result, the texture of the fried pork cutlet gradually faded over time.

In addition, the frying clothes are easily separated from the pork cutlet which is made of the pork cutlet, and thus, the pork cutter having the pork pieces and the frying pants mixed together has lost its original taste.

It is an object of the present invention to provide a method for manufacturing cutlet pork cutlet which is capable of maintaining a moist state of pork pieces even after a lapse of time since frying and maintaining a crisp state of the batter do.

It is another object of the present invention to provide a method of manufacturing cutlet pork cutlet which can prevent separation of the pork cutter from the pork cutlet.

Yet another object of the present invention is to provide a method for manufacturing pork cutlets that can enhance nutritional components by imparting nutrients beneficial to the body to pork pieces.

According to another aspect of the present invention,
(Sl) forming a pork piece 10 to be a pork cutlet by cutting (slicing) the pork mass into a predetermined thickness; (S2) immersing the pork pieces (10) in an aging solution contained in the aging tank and aging at 2 to 4 캜; (S3) applying rice flour on the outer surface of the aged pork piece (10) taken from the aging tank in a state in which the aging liquid is present; (S4) of forming a viscous layer (20) having a viscosity by grinding rice flour coated on the outer surface of the pork piece (10); A step S5 of forming a dough layer 30 surrounding the pork piece 10 by immersing the pork piece 10 in which the viscous layer 20 is formed in a dough solution made by mixing eggs, ; And applying a bread crumb to the batter layer (30) to form a bread crumb layer (40) (S6);
The step (S1) comprises the steps of: (S1-1) cutting the pork mass to a first thickness D1 to form a first pork piece 11; cutting the pork mass to a second thickness D2; (S1-3) forming a rice flour layer (13) by applying rice flour to the outer surface of the first pork piece (11) to form a second pork piece (12) And a step (S1-4) of laminating the second pork piece (12) on both sides of the rice flour layer (13) and then pressing and pressing the first pork piece (11) A structure in which the rice flour layer 13 and the second pork piece 12 are laminated on both sides; The first thickness D1 of the first pork piece 11 is larger than the second thickness D2 of the second pork piece 12 and the first thickness D1 of the first pork piece 11 is And the second thickness (D2) of the second pork piece (12) is in the range of 2 to 3 mm; In the step S4, the viscous layer 20 is formed by spraying high-temperature steam to the pork piece 10 on which the rice flour is put.
In the present invention, in the step (2), the aging solution comprises 10 to 30 parts by weight of an extract of an acaricus extract, 10 to 30 parts by weight of an acaricus extract, 3 to 10 parts by weight of a manure, 7 to 15 parts by weight of licorice and 20 to 30 parts by weight of sulfur.

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In the present invention, the rice flour to be applied in the step (S3) has a particle diameter in the range of 100 to 300 mesh.

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According to the present invention, by forming a viscous layer which prevents evaporation of water and juice on the outer surface of pork fatigue, moisture or juice contained in pork fatigue can be removed from the viscosity layer during the process of frying pork cutlet or storing fried pork cutlet It can be prevented from flowing out. As a result, it is possible to prevent the pork piece from becoming hard, and the batter (dough layer and bread crumb layer) can be maintained in a crunchy state, so that the texture can be improved during ingestion.

The viscosity layer also ensures that the tempura is well attached to the surface of the pork piece so that it is not separated from the pork piece during ingestion. Therefore, it is possible to consume the pork pieces and the frying clothes together, so that the original taste of the pork cutlet can be maintained.

Since the aging solution contains a nutrient containing nutrients useful for the human body, the nutrients are transferred to the pork pieces in the process of aging the pork pieces in the aged liquid, thereby enhancing the nutritional content of the finished pork cutlets.

1 is a view for explaining a laminated structure of pork pieces according to the present invention,
FIG. 2 is a view for explaining formation of a viscous layer, a dough layer and a bread crumb layer in the pork pieces of FIG. 2;

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for manufacturing cutlet pork cutlet according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a view for explaining a laminated structure of pork pieces according to the present invention, and FIG. 2 is a view for explaining formation of a viscous layer, a dough layer and a bread crumb layer in the pork pieces of FIG.

In order to produce the pork cutlet according to the present invention, the pork loin of a pork is first shaped into a cylindrical pork loaf, and then the pork loaf is sliced to a predetermined thickness to form a pork loaf 10 to be a pork cutlet (S1).

In step S1, a pork loin or a safe portion of a pig is inserted into a squeezer (not shown) having a diameter of about 120 mm, and a cylindrical shape is maintained by rotating the pork loin, so that a large amount of pork pieces Can be formed.

The step S1 is a step S1-1 of cutting the pork mass to a first thickness D1 to form a first pork piece 11 and cutting the pork mass to a second thickness D2 (S1-3) forming a rice flour layer (13) by applying rice flour to the outer surface of the first pork piece (11) to form a rice flour layer (13) (S1-4) of laminating the second pork pieces (12) on both sides of the first pork pieces (13) and then pressing them to adhere to the first pork pieces (11). In this case, the pork pieces 10 have a structure in which the rice flour and the second pork pieces 12 are laminated on both sides of the first pork piece 11, as shown in Fig.

At this time, the rice flour layer 13 between the first pork piece 11 and the second pork piece 12 is called while retaining the state of absorbing the moisture contained in the first and second pork pieces 11 and 12, It is cooked in the process of frying the finished pork cutlet later. At this time, the rice flour layer 13 to be cooked at this time prevents the first and second pork pieces 11 and 12 from being separated from one another so that the first and second pork pieces 11 and 12 are separated from each other, Moisture and juices will not escape. Furthermore, the rice flour layer (13) adds the taste of rice to the pork cutlet so that the pork piece itself has a protein taste.

On the other hand, the first thickness D1 of the first pork piece 11 is larger than the second thickness D2 of the second pork piece 12. Accordingly, it is possible to minimize the water or juice of the first pork piece 11 from escaping to the outside by the second pork piece 12 on both sides during the frying process, and to prevent the first pork piece 11 from being excessively thick And the pellets 11 retain moisture and juice, so that the entire pork piece can maintain a moist texture.

At this time, the first thickness D1 of the first pork piece 11 is in the range of 6 to 8 mm and the second thickness D2 of the second pork piece 12 is in the range of 2 to 4 mm. If the second thickness D2 of the second pork piece 12 is 2 mm or less, the tissue is damaged when the second pork piece 12 is pressed in the state of being laminated on the first pork piece 11, , The thickness of the pork pieces 10 formed becomes excessively large, and the pork pieces 10 do not fry well.

Next, step (S2) of immersing the pork pieces (10) in the aging solution contained in the aging tank (not shown) and aging at low temperature is performed. This low-temperature aging is achieved by immersing the pork pieces 10 in an aging solution maintaining a temperature range of 2 to 4 캜 for about 8 to 10 hours.

The aging solution is intended to remove the smell of pigs from the pork pieces (10), soften them, and replenish the nutrients. 10 to 30 parts by weight of the extract, 10 to 30 parts by weight of the extract, 3 to 10 parts by weight of the ganoderma, 7 to 15 parts by weight of the fingernail, 7 to 15 parts by weight of the licorice, 20 to 20 parts by weight of the ganoderma 20 To 30 parts by weight, and the various nutrients contained in the aging liquid are transferred to the pork piece (10) and play a useful role in health upon ingestion.

The nutritional components of the material constituting the above-mentioned aging solution will be described in more detail as follows.

Ogaki is a liver and kidney showing aura and immunity enhancement, antioxidant, anti-fatigue, anti-hypertension, anti-irritation, endocrine function control, blood pressure control, anti-radioactivity, detoxification.

Dodok is strong in dryness and genetic function, and is good for the treatment of bronchitis, tonsillitis, laryngitis, cough of the lung, vasodilatory action, hypotensive action, and anticancer action. Especially, it contains saponin which is abundant in the red lotus, and this saponin is recently attracting attention as an anticancer agent and a therapeutic agent of gall bladder disease.

Gonads are used to strengthen seasons when the body is fragile and to treat seawater, asthma, insomnia, amnesia, hypertension, hyperlipidemia, coronary atherosclerosis, and liver function.

Fungi removes the bitter taste of ogapi, longevity, and doduk, and it also helps digestive system, stomach ulcer, chronic hepatitis, anti-cancer action (liver cancer, digestive cancer, breast cancer, lung cancer etc.). Arteriosclerosis, hypertension, clear blood, chronic bronchitis, circulatory disorders, arthritis and other good.

Licorice is not only good for eating by sweetening bitter nourishment, but also for neutralizing the toxicity of all drugs, especially for dissolving food poisoning, various addictions, and anti-cancer drugs.

Hwanggi is prescribed for the treatment of physical weakness, fatigue boredom, 气血虛脱, elimination, stomachache, internal sewage, cold sweat, peripheral nerve and so on.

The ratio of the above materials constituting the aging solution is important. If the ratio is out of the above range, the taste of the pork flavor is excessively worn or swollen, or the inherent taste of meat is lost. Furthermore, certain nutrients are excessive, resulting in nutritional imbalance during ingestion.

Next, a step S3 of applying the rice flour in the state that the aged solution is present on the outer surface of the low-temperature-aged pork piece 10 taken out of the aging tank is performed. Through this step (S3), the rice flour is called by absorbing the aging solution. If the rice flour is applied in a state in which the aging solution is not present, a sufficient amount of the rice flour is not applied, so that a later-described viscosity layer is not formed.

At this time, the coated rice flour has a particle diameter of 100 to 300 mesh or more. If the grain size of the rice flour is less than 100 mesh, the grain size of the rice flour is large and it will not be sufficiently cooked in a short time by the steam to be described later. And if it is more than 300 mesh, it will not absorb the aged liquid well because of the innumerable air layer between the rice flour.

For reference, when the particle size of the rice flour is 100 mesh or less, the time for exposure to steam can be increased to acquire the rice flour. In this case, the outer side of the pork flour 10 is also ripened together, The balance of taste of the product can be broken. Therefore, it is not preferable that the grain size of the rice flour is 100 mesh or less in order to ripen only the rice flour.

Next, in step S3, rice flour worn on the outer surface of the pork piece 10 is kneaded to form a viscous layer 20 having a viscosity (S4).

The step S4 is carried out by injecting high-temperature steam into the pork piece 10 on which the rice flour is put. By the step S4, the rice flour absorbed by the aging solution on the surface of the pork piece 10 can be cooked in a short time by the high-temperature steam to form the viscosity layer 20.

The viscosity layer 20 prevents water or juice contained in the pork pieces 10 from flowing out to the outside during the process of frying the pork cutlet or storing the deep-fried pork cutlet so that the pork pieces 10 maintain a moist state.

In addition, the viscosity layer 20 prevents the moisture and juice of the pork meat from being absorbed by the later-described frying clothes (the batter layer 30 and the bread crumb layer 40), thereby preventing the frying clothes from being licked.

The viscous layer 20 also ensures that the tempura is adhered to the surface of the pork piece 10 so that it is not separated from the pork piece 10 during ingestion.

Since the rice flour is the main ingredient in the viscosity layer 20, when the rice pork cutlet is consumed, it adds a unique taste of rice protein.

Here, since the step S4 is performed within a short time by the steam, the steam column learns the rice flour called by the aging solution, but the conduction to the pork piece 10 is minimized so that the ripening of the pork piece 10 can be minimized have.

Next, in step S4, the dough layer 10 in which the viscous layer 20 is formed is immersed in a dough liquid made by mixing eggs, a beta mix, and water to form a dough layer 30 for wrapping the dough piece 10 (S5). &Lt; / RTI > Step S5 is performed by mixing 1000 parts by weight of the eggs with 500 parts by weight of the betamix and 500 parts by weight of water.

Next, in step S5, bread crumbs are applied to the dough layer 30 to form the bread crumb layer 40 (S6). At this time, the bread crumb is made of strong flour as the main material, and it is preferable that the bread crumb is a raw bread crumb which has a particle length substantially not including the residual powder having a diameter of 1 mm or less and a length of about 10 mm. Use of such raw bread crumb increases the crunchy feeling of the produced pork cutlet, and also exhibits an effect of suppressing the deterioration of the pork cutlet quality over time.

Next, the cut pork cut in step S6 is placed in a deep freezer and frozen for more than 12 hours at a temperature of -20 占 폚 or below to be frozen and stored (S7).

In step S7, the pork cut loaf covered with bread crumbs is placed in a freezing room and rapidly frozen at a temperature of -20 DEG C or lower for 12 hours or more. By doing so, the bread crumbs and crumbs So that the untreated pork cutlet can be preserved freshly for a long period of time.

The viscosity layer 20, the dough layer 30 and the bread crumb layer 40 made of rice flour on both sides of the pork piece 10 which has been aged at a low temperature in the aging solution are subjected to the series of steps (S1) to (S7) It is possible to complete a pork cutlet having a sectional structure as shown in Fig. 2 which is sequentially stacked.

The cut pork made by the above-described series of steps (S1) to (S7) is put into the oil heated to a temperature of 160 to 170 DEG C, and the oil temperature is adjusted to be 180 to 190 DEG C It is kept for about 1 minute and then it is discharged from the oil.

As described above, according to the present invention, since the viscosity layer 20 is formed on the outer surface of the pork piece 10 to prevent evaporation of moisture or juice of the pork piece, the process of frying the pork cutlet or storing the deep- It is possible to prevent the water or juice contained in the pork pieces from flowing out of the viscosity layer and further to minimize the absorption of moisture or juice into the batter (batter layer 30 and bread crumb layer 40) You can keep your frying clothes from languishing.

Also, the viscous layer 20 prevents the frying clothes from adhering to the surface of the pork pieces 10 so that they are not separated from the pork pieces 10 during ingestion.

Accordingly, when the pork cutlet of the present invention is consumed, it is possible to feel a crunchy texture of the frying cloth as well as a moist and soft texture along with the taste of pork, and the taste of the rice constituting the viscosity layer is added to enhance the protein taste And it is possible to realize a pork cutlet containing nutrients useful for the human body by the aging solution.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

10 ... Pork meat piece 11 ... The first pork meat piece
12 ... 2nd pork meat piece 13 ... rice flour layer
20 ... Viscosity layer 30 ... Dough layer
40 ... bread crumbs

Claims

(Sl) forming a pork piece 10 to be a pork cutlet by cutting (slicing) the pork mass into a predetermined thickness;
(S2) immersing the pork pieces (10) in an aging solution contained in the aging tank and aging at 2 to 4 캜;
(S3) applying rice flour on the outer surface of the aged pork piece (10) taken from the aging tank in a state in which the aging liquid is present;
(S4) of forming a viscous layer (20) having a viscosity by grinding rice flour coated on the outer surface of the pork piece (10);
A step S5 of forming a dough layer 30 surrounding the pork piece 10 by immersing the pork piece 10 in which the viscous layer 20 is formed in a dough solution made by mixing eggs, ; And
(S6) applying bread crumbs to the dough layer (30) to form a bread crumb layer (40);
The step (S1) comprises the steps of: (S1-1) cutting the pork mass to a first thickness D1 to form a first pork piece 11; cutting the pork mass to a second thickness D2; (S1-3) forming a rice flour layer (13) by applying rice flour to the outer surface of the first pork piece (11) to form a second pork piece (12) And a step (S1-4) of laminating the second pork piece (12) on both sides of the rice flour layer (13) and then pressing and pressing the first pork piece (11) A structure in which the rice flour layer 13 and the second pork piece 12 are laminated on both sides;
The first thickness D1 of the first pork piece 11 is larger than the second thickness D2 of the second pork piece 12 and the first thickness D1 of the first pork piece 11 is And the second thickness (D2) of the second pork piece (12) is in the range of 2 to 3 mm;
Wherein the viscosity layer (20) is formed by spraying high-temperature steam to the pork piece (10) on which the rice flour is put in step (S4).

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The method according to claim 1, wherein in the step (2)
10 to 30 parts by weight of an extract of Ogaki, 10 to 30 parts by weight of Ogaki extract, 3 to 10 parts by weight of Ganoderma lucidum, 7 to 15 parts by weight of fingering, 7 to 15 parts by weight of licorice and 20 to 30 parts by weight of Ogai And heating the sliced pork cutlet.

The method according to claim 1,
Wherein the rice flour to be applied in step (S3) has a particle diameter in the range of 100 to 300 mesh.

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