KR20140144100A - Manufacturing method of rice cuclet - Google Patents
Manufacturing method of rice cuclet Download PDFInfo
- Publication number
- KR20140144100A KR20140144100A KR20130066162A KR20130066162A KR20140144100A KR 20140144100 A KR20140144100 A KR 20140144100A KR 20130066162 A KR20130066162 A KR 20130066162A KR 20130066162 A KR20130066162 A KR 20130066162A KR 20140144100 A KR20140144100 A KR 20140144100A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- weight
- parts
- frying
- sauce
- Prior art date
Links
Images
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
More particularly, the present invention relates to a rice cutlet manufacturing method, and more particularly, to a rice cutlet manufacturing method, and more particularly, to a rice cutlet manufacturing method, The present invention relates to a rice cutlet manufacturing method capable of contributing to promotion of rice consumption and contributing to an increase in farm household incomes.
According to the present invention, there is provided a method of preparing a rice cutlet, comprising: preparing a rice plate prepared by pressing 15 to 25 parts by weight of seasoned rice flat; Raising the ingredients to 25 to 35 parts by weight of a selective material, 4 to 12 parts by weight of ham, and 15 to 25 parts by weight of cheese on one of the rice plates; A rice upgrading step of raising another one of the rice plates on the ingredients; 5 to 15 parts by weight of egg product and 15 to 25 parts by weight of bread crumbs are kneaded with the preparation of the rice, And a frying step of putting the product through the step of applying the frying cloth into the oil bath and frying at 160 to 166 DEG C for 3 to 5 minutes; The present invention also provides a method for producing a rice cutlet comprising the steps of:
Description
More particularly, the present invention relates to a rice cutlet manufacturing method, and more particularly, to a rice cutlet manufacturing method, and more particularly, to a rice cutlet manufacturing method, The present invention relates to a rice cutlet manufacturing method capable of contributing to promotion of rice consumption and contributing to an increase in farm household incomes.
Fork cutlets, commonly referred to as "pork cutlet", are sliced pork or seasoned pork, covered with frying powder containing bread crumbs and eggs, and then fried or oiled.
Since these materials are limited to meat and bread crumbs, the intake of the nutrients is limited, and when they are ingested for a long time, the nutritional balance is lost, and cholesterol and heat are high, resulting in heart disease, arteriosclerosis or obesity In addition, especially in recent years, it has become a cause of child obesity.
Accordingly, Korean Utility Model Registration No. 20-0251630, entitled " Rice Kebab that does not leak contents ", discloses a technique for allowing the user to take nutrients evenly. However, such a conventional technique has no frying step and can not provide flavor due to frying, so that it is difficult to replace the frying food such as the conventional pork cutlet.
The present invention has been made to solve the above-mentioned problems,
It is an object of the present invention to provide a method of manufacturing a rice cutlet in which rice can be used as a main ingredient and various ingredients can be used, so that various nutrients can be uniformly consumed.
Another object of the present invention is to provide a rice cutlet manufacturing method which can contribute to promoting consumption of rice in surplus produced rural areas by making rice using the rice as a main ingredient and contributing to an increase in farm household incomes.
According to another aspect of the present invention, there is provided a method for preparing a rice cutlet, comprising: preparing a rice plate prepared by pressing 15 to 25 parts by weight of seasoned rice flat; Raising the ingredients to 25 to 35 parts by weight of a selective material, 4 to 12 parts by weight of ham, and 15 to 25 parts by weight of cheese on one of the rice plates; A rice upgrading step of raising another one of the rice plates on the ingredients; 5 to 15 parts by weight of egg product and 15 to 25 parts by weight of bread crumbs are kneaded with the preparation of the rice, And a frying step of putting the product through the step of applying the frying cloth into the oil bath and frying at 160 to 166 DEG C for 3 to 5 minutes; The present invention also provides a method for producing a rice cutlet comprising the steps of:
The seasoning rice is a mixture of one or two of waxy rice and semen rice. The wakeful rice is 180-220 parts by weight of rice, 1-3 parts by weight of salt, 1-3 parts by weight of rice, 3-5 parts by weight of sesame oil, And 7 to 13 parts by weight of a mixture of any one or two of the following ingredients: 180-220 parts by weight of glutinous rice, 1-3 parts by weight of salt, 3-5 parts by weight of sesame oil, 16-24 parts by weight of soy sauce, 45 to 55 parts by weight of cinnamon powder, 1 to 3 ts of cinnamon powder, 45 to 55 parts by weight of sugar, 18 to 22 parts by weight of sweet potato, 70 to 80 parts by weight of chestnut, and 10 to 15 parts by weight of jujube.
The selected ingredients can be either roast beef, tomato sauce with pork, or spicy barbecue sauce with chicken.
Cow bulgogi is made with beef, garlic, onion, leek and donburi sauce, and the pork-containing tomato sauce is made from pork, garlic, onion, leeks and tomato sauce, The sauce may be constructed to include chicken, salt, pepper, carrot, bell pepper, onion, chicken broth, spicy barbecue sauce.
According to the method for producing a rice cutlet according to the present invention, rice can be used as a main ingredient and a variety of ingredients can be used, so that various nutrients can be consumed evenly.
In addition, since the present invention is manufactured using rice as a main ingredient, it can contribute to promotion of rice consumption in a surplus rural area and can contribute to increase in farm household income.
1 is a view illustrating a manufacturing process of a rice cutlet according to an embodiment of the present invention.
Hereinafter, the present invention will be described in detail with reference to the drawings. However, these drawings are for illustrative purposes only and the present invention is not limited thereto.
1 is a view illustrating a manufacturing process of a rice cutlet according to an embodiment of the present invention.
Referring to FIG. 1, a method of manufacturing a rice cutlet according to an exemplary embodiment of the present invention includes steps of preparing a rice plate S100, a step of raising a ingredient S, a step S300 of raising the rice, And frying step S500.
The rice plate preparing step (S100) is a step of preparing a large number of rice plates using seasoned rice.
The seasoning rice used in the present invention may be any one or a mixture of rice cakes and rice cakes. First, after wiping rice with good quality rice, it is used to adjust moisture content by using a cooker to make rice a little twisted. This strengthens the strength of the rice while maintaining the grain shape of the rice. Then, 180 to 220 parts by weight of the thus-prepared rice, 1 to 3 parts by weight of salt, 1 to 3 parts by weight of sesame oil, 3 to 5 parts by weight of sesame oil, 7 to 13 parts by weight of a mixture of sesame or black sesame, Wake up. At this time, salt may be used as a salt. 180 to 220 parts by weight of glutinous rice cooked with twig, 1 to 3 parts by weight of salt, 3 to 5 parts by weight of sesame oil, 16 to 24 parts by weight of soy sauce, 45 to 55 parts by weight of starch syrup, 1 to 3 ts of cinnamon powder, 45 to 55 parts by weight of sugar (brown sugar), 18 to 22 parts by weight of liquorice, 70 to 80 parts by weight of night (4 to 6 parts) and 10 to 15 parts by weight of jujube (2 to 4 parts). The wake up rice or the rice cooked in this way is used as seasoned rice. Depending on the situation, the rice mixed with the rice wedge and the rice may be used as seasoned rice.
When the seasoning rice is ready, remove about 15 ~ 25 parts by weight and press it flat to make a rice plate. Rice plates can be made in various shapes such as round, oval, triangle, and square.
The step of raising the ingredients (S200) is a step of raising the ingredients, ham, cheese, and the ingredients to any one of the rice plates.
The selected material can be usually selected as a menu to allow the consumer to directly select the meat. In the present invention, the meat can be selected from a poultry meat, a tomato sauce containing pork meat, and a spicy barbecue sauce containing chicken meat. In addition, various materials such as tuna kimchi, meat roast, chicken curry, vegetable salad, gyudon, krami can be used as a selection material. Bovine bulgogi is made up of beef, garlic, onion, onion, and donburi sauce. When briefly describing the recipe of bovine bulgogi, put the finely chopped beef in a stirring pan and fry it with chopped garlic. When the beef is properly cooked, add chopped onion and chopped pieces and fry them once more. Then, put the donburi sauce (commercial products) and boil it until the soup is almost invisible. Tomato sauce containing pork is made with pork, garlic, onion, onion and tomato sauce. To briefly describe the recipe, fry pork and garlic together in a frying pan. When the pork is properly cooked, add the onion and the onion and fry them, then add the tomato sauce (sold in the market) and let it thicken, and the tomato sauce containing the pork is prepared. Finally, the spicy barbecue sauce containing chicken is made with chicken, salt, pepper, carrots, bell pepper, onion, chicken broth and spicy barbecue sauce, which is made by adding chopped chicken to roasted pan, When the liver is cooked and the chicken is cooked, add carrot, green pepper and onion and fry once more. Then, boiled chicken broth (marketed product) and spicy barbecue sauce (marketed product) are cooked to make spicy barbecue sauce containing chicken.
If one of the spicy barbecue sauce containing pork meat, tomato sauce with pork and chicken is selected, then ham and cheese will be added to the rice plate as ingredients. Most of the ham consists of meat, especially pork. In addition to these ham, it is possible to use a thin slice of fish meat. Cheeses can usually be made with one slice of cheese sold on the market. By using the cheese in this way, the rice cutlet according to an embodiment of the present invention can exhibit cheese-specific flavor and persevering texture. The cheese is solidified at room temperature and then melted by heating to form a viscous fluid. Therefore, the cheese is combined with the ingredients so as not to be disturbed, and a cheesemembrane is formed so that too much oil is added to the ingredients in the frying step (S500) So that the taste and flavor of the ingredients can be maintained.
The step of upgrading the rice (S300) is a step of raising another one of the rice plates on the ingredient, and thus the product after the step of upgrading the rice (S300) has a shape in which the ingredient is located between the pair of rice plates .
The step of applying the frying cloth (S400) is a step of applying the frying cloth by filling the egg product with the egg product and the bread crumb prepared in the product after the step of upgrading the rice (S300). This is equivalent to or similar to the frying cloth including the egg and bread crumbs in the conventional fork cutlet and is suitable for putting the product after the raising upgrade step S300 into the next frying step S500, And improves the texture of the bread crumbs during the aftertaste. In the present invention, 5 to 15 parts by weight of egg is loosened and 15 to 25 parts by weight of bread crumbs are buried in the batter.
The product that has been subjected to the frying step S400 may be sold as an end product after the frying step (S500) described below is omitted, followed by a freezing process. In this case, a separate packaging step is required, and it is desirable to store and distribute the product at a temperature of minus 18 ° C or lower in order to maintain the taste and freshness of the product after the packaging is completed and to maximize the shelf life.
The frying step (S500) is a step of putting the product that has undergone the frying step (S400) into the oil tank filled with the frying oil and frying.
In the present invention, since the rice plate or the ingredients are hardly cooked, the fried rice such as the conventional cutlet is fried for 4 to 5 minutes at a high temperature in order to learn the frying clothes and the contents. Therefore, And only the time for the ingredients to warm up. In the frying step (S500) of the present invention, the frying is carried out at 160 to 166 DEG C for 3 to 5 minutes. Accordingly, it is possible to suppress the penetration of the oil used for frying into the product through the frying step (S400) to a minimum, thereby inhibiting the inherent flavor of the rice or destroying nutrients. In addition, various effects such as reduction of cooking cost and shortening of cooking time and increase of production amount can be seen.
The weight of the rice cutlet according to one embodiment of the present invention is preferably about 60 g, but it is possible to produce a product having a smaller weight or a product having a larger weight in consideration of taste of a taster.
Thus, those skilled in the art will appreciate that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof.
It is therefore to be understood that the embodiments described above are to be considered in all respects as illustrative and not restrictive and the scope of the invention is indicated by the appended claims rather than the foregoing description, It is intended that all changes and modifications derived from the equivalent concept be included within the scope of the present invention.
S100: Rice plate preparation step S200: Ingredient raising step
S300: Rice upgrading step S400: Frying step
S500: Frying stage
Claims (4)
A rice plate preparing step of preparing a large number of rice plates produced by pressing 15 to 25 parts by weight of seasoned rice flat;
(25) to 35 parts by weight of a selective material, 4 to 12 parts by weight of ham, and 15 to 25 parts by weight of cheese to any one of the above-mentioned rice plates;
A rice upgrading step of raising another one of the rice plates on the ingredient material;
A step of covering the prepared product with 5 to 15 parts by weight of egg and 15 to 25 parts by weight of bread crumbs to prepare a frying cloth; And
A frying step of putting the product through the frying step and frying at 160 to 166 ° C for 3 to 5 minutes;
≪ / RTI >
The seasoning rice is a mixture of any one or two of rice wreath,
The wake-
180 to 220 parts by weight of rice, 1 to 3 parts by weight of salt, 1 to 3 parts by weight of sesame oil, 3 to 5 parts by weight of sesame oil, 7 to 13 parts by weight of a mixture of sesame or black sesame,
The <
180 to 220 parts by weight of glutinous rice, 1 to 3 parts by weight of salt, 3 to 5 parts by weight of sesame oil, 16 to 24 parts by weight of soy sauce, 45 to 55 parts by weight of starch syrup, 1 to 3 ts of cinnamon powder, 45 to 55 parts by weight of sugar, 18 to 22 parts by weight of chestnut, 70 to 80 parts by weight of chestnut, and 10 to 15 parts by weight of jujube.
The selective material may include,
A tomato sauce containing pork roast, pork roast, and a spicy barbecue sauce containing chicken.
The bovine bulgogi is prepared including beef, garlic, onion, leek, and donburi sauce,
The pork-containing tomato sauce is made up of pork, garlic, onion, onions, and tomato sauce,
Wherein the spicy barbecue sauce containing the chicken is made of chicken, salt, pepper, carrot, bell pepper, onion, chicken broth, spicy barbecue sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20130066162A KR20140144100A (en) | 2013-06-10 | 2013-06-10 | Manufacturing method of rice cuclet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR20130066162A KR20140144100A (en) | 2013-06-10 | 2013-06-10 | Manufacturing method of rice cuclet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20140144100A true KR20140144100A (en) | 2014-12-18 |
Family
ID=52674551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR20130066162A KR20140144100A (en) | 2013-06-10 | 2013-06-10 | Manufacturing method of rice cuclet |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20140144100A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180061531A (en) * | 2016-11-29 | 2018-06-08 | 주식회사 윤푸드 | Jujube rice cutlet |
-
2013
- 2013-06-10 KR KR20130066162A patent/KR20140144100A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180061531A (en) * | 2016-11-29 | 2018-06-08 | 주식회사 윤푸드 | Jujube rice cutlet |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101712778B1 (en) | Method for Manufacturing a of Pork Cutlet cooking | |
| KR101493287B1 (en) | Pork Cutlet type fry and manufacturing method thereof | |
| CN102845730A (en) | Sichuan-style pickle seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| KR101466490B1 (en) | Method for manufacturing healthful sweet and sour fried meat with excellent flavor | |
| KR20130044958A (en) | Barbecue hotdog | |
| KR20140144100A (en) | Manufacturing method of rice cuclet | |
| KR20180120045A (en) | The manufacturing method of perilla leaf sweet and sour pork | |
| CN102919672A (en) | Stuffed food | |
| CN106387707A (en) | Processing method of fried meat-in-meat | |
| CN101564139B (en) | Scalded dishes flavoring and preparation method thereof | |
| KR20200016069A (en) | Instant food and manufactruring method thereof | |
| JP3242793U (en) | Taiyaki with Wings | |
| JP4920050B2 (en) | Container-packed instant egg toji noodle food for microwave oven heating | |
| JP5659577B2 (en) | Production method of livestock meat-like products and livestock meat-like frozen products | |
| JP3606085B2 (en) | Method for producing meat or meat-like filling material and method for producing cooked food using the same | |
| CN1184904C (en) | Production method of refined round food | |
| Good | Best of Amish Cooking: Traditional And Contemporary Recipes Adapted From The Kitchens And Pantries Of O | |
| KR20180013348A (en) | Fried and grilled pork cutlet and its manufacturing method | |
| KR20150142172A (en) | How to make host beef meat | |
| JP5512244B2 (en) | Method for producing unheated mentaka cutlet with cooked rice and unheated mentaka cutlet with cooked rice | |
| KR100655385B1 (en) | Pizza dough using steamed rice | |
| JP3125703U (en) | Croquette with inner packaging material | |
| KR20150141297A (en) | Method of manufacturing instant fried rice using cup-shaped parched rice | |
| CN111296751A (en) | Juice fishing noodles and processing method thereof | |
| KR20180033616A (en) | Healthy food by sweet and sour pork |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |