KR20150059022A - Smooth and light taste with a touch Cutlet - Google Patents
Smooth and light taste with a touch Cutlet Download PDFInfo
- Publication number
- KR20150059022A KR20150059022A KR1020130142470A KR20130142470A KR20150059022A KR 20150059022 A KR20150059022 A KR 20150059022A KR 1020130142470 A KR1020130142470 A KR 1020130142470A KR 20130142470 A KR20130142470 A KR 20130142470A KR 20150059022 A KR20150059022 A KR 20150059022A
- Authority
- KR
- South Korea
- Prior art keywords
- pork
- cutlet
- fruit juice
- aged
- preparing
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
돼지고기는 지방이 많고 다소 질기기 때문에 비교적 지방이 적고 상대적으로 질긴 맛이 덜한 안심부위나 등심부위가 사용되었던 것이다. 그러나 안심부위나 등심부위를 사용하더라도 부드러운 맛을 느낄 수 있는 것은 아니었으며, 소화가 잘 되지 못하는 돼지고기의 문제점이 완전히 해소되는 것 아니었다. 하지만 과일과 강황가루로 인해 연화작용을 하여서 더욱더 부드럽고 소화가 잘되는 연화작용법을 찾아냈다.
Pork was fat-free and had a relatively low fat content and a relatively tough, low-calorie portion and a sirloin portion. However, even when using the relief area or the sirloin area, the soft taste could not be felt, and the problem of the poorly digested pork was not completely solved. However, due to the softening effect of fruits and turmeric powder, we found softening and softening methods that are more smooth and digestive.
본 발명은 돈까스의 제조방법에 관한 것이다. The present invention relates to a method for producing cutlet.
서양의 요리인 포크 커틀렛(pork cuttlet)에서 비롯된 돈까스는 우리도 즐겨먹는 식품이 되었다.이러한 돈까스는 돼지고기를 얇게 편 후 소금, 후추 등으로 간을 하고, 표면에 계란, 밀가루, 빵가루 등을 도포하는 과정을 거쳐 생산되는 것일 일반적이며, 요리법으로는 기름에 튀기는 방법이 사용된다. 이러한 돈까스의 주재료인 돼지고기는 그 특성상 안심부위나 등심부위가 사용되어 왔다.즉, 돼지고기는 지방이 많고 다소 질기기 때문에 비교적 지방이 적고 상대적으로 질긴 맛이 덜한 안심부위나 등심부위가 사용되었던 것이다. 그러나 안심부위나 등심부위를 사용하더라도 부드러운 맛을 느낄 수 있는 것은 아니었으며, 소화가 잘 되지 못하는 돼지고기의 문제점이 완전히 해소되는 것은 아니었다. 이러한 문제점을 해소하기 위하여 돼지고기를 분쇄하고 양념과 배합한 후 돈까스 형태로 성형하는 방법이 사용되기도 하였으나 이러한 방법으로 제조된 돈까스는 고기를 씹는 맛을 느낄 수 없다는 문제점이 있었다. 따라서 돼지고기를 잘게 분쇄하는 방법보다는 고기를 부드럽게 하기 위한 연육공정을 실시하는 돈까스 제조방법이 더 선호되고 있는 실정이다. 한국 특허출원 제10-2006-0018671호(공개번호 10-2006-0027843호) 등에는 돼지고기를 부드럽게 하는 연육공정이추가된 돈까스의 제조방법이 제시되어 있다.The pork cutlet, which originated in the Western dish, was made into a food that we enjoyed as a pork cutlet. This pork cutlet is made by thinning pork and then cutting it with salt, pepper, etc. and applying eggs, flour, It is common to be produced through a process, and a cooking method is used to fry. Pork, which is the main ingredient of these pork cutlet, has been used for relief or loin of pork because it has a lot of fat, a relatively low fat content and relatively less tough flavor. will be. However, even when using the relief area or the sirloin area, the soft taste could not be felt, and the problem of the poorly digested pork was not completely solved. In order to solve this problem, there has been used a method of crushing pork, mixing it with seasoning and molding it into a pork cutlet, but the pork cutlet produced by this method has a problem that it can not feel the taste of meat. Therefore, it is preferable to manufacture a cutlet of pork cutlet to perform meat-cutting process to soften meat rather than crushing pork finely. Korean Patent Application No. 10-2006-0018671 (Laid-open No. 10-2006-0027843) discloses a manufacturing method of cutlet pork cutlet to which a pork meat processing softening process is added.
그러나 상기 기술에서의 연육공정은 돼지고기를 두들겨서 부드럽게 하는 것으로서 부드럽게 하는 것에 한계가 있었으며, 돼지고기를 두들기는 과정에서 연육 등이 모두 빠져나오는 현상이 발생 되어 맛이 저하되는 단점이 있었다. 또, 고르게 연해지는 것이 아니라 상대적으로 많이 연해지는 부분과 상대적으로 덜 연해지는 부분이 발생되는것이었다. 한편, 돼지고기를 주원료로 하는 돈까스를 섭취할 경우 발생 되는 느끼함과 콜레스테롤이 증가하는 문제점 등을 해소하고, 소화가 용이하도록 한국 특허출원 제10-2004-0030403호(등록 제0634886호) 및 한국 특허출원 제10-2000-0068587호와 같이 야채나 과일 및 김치 등이 첨가된 돈까스의 제조방법이 안출되기도 하였다. 그러나 상기와 같은 종래의 기술은 돼지고기의 지방이나 콜레스테롤 등의 성분이 인체에 흡수되는 것을 방지하는 것일 뿐 먹기 전 상태에서 돼지고기의 지방 함량을 줄이고 콜레스테롤 성분을 낮춘 것은 아니었다.However, the meat-making process in the above-described technique has a limitation in softening the pork by softening it by pounding the pork, and there is a disadvantage in that the taste is deteriorated due to a phenomenon in which the pork cuts out. Also, rather than being uniformly softened, a relatively softened portion and a relatively less softened portion were generated. On the other hand, in order to solve the problem that the pork cutlet is consumed and the problem of increase in cholesterol, and to facilitate digestion, Korean Patent Application No. 10-2004-0030403 (Registration No. 0634886) and Korea And a method of manufacturing a pork cutlet to which vegetables, fruits, and kimchi are added as shown in Patent Application No. 10-2000-0068587. However, the above conventional techniques prevent the fat and cholesterol of the pork from being absorbed by the human body, and it was not intended to reduce the fat content of the pork and lower the cholesterol content in the pre-eating state.
또, 접시에 담겨 있을 때 나이프로 썰면 야채나 과일 및 김치 등의 첨가물이 고기와 분리되어 먹기가 불편할 뿐만 아니라 미관상 좋지 않은 문제점도 있었다.In addition, when knife is contained in a dish, additives such as vegetables, fruits, and kimchi are separated from the meat, which is not only inconvenient to eat, but also has a problem of poor cosmetic appearance.
본 발명은 상기와 같은 문제점을 해소하려는 것으로서, 돼지고기 특유의 씹는 맛은 살아있으며, 육질이 부드럽고 소화가 잘되며, 지방성분이나 콜레스테롤로 인한 문제점이 해소되고 느끼함이 발생되지 않는 돈까스 및 그 제조방법을 제공하려는데 목적이 있다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a pork cutlet which has a unique chewing flavor, is smooth, has good digestion, is free from problems due to fat and cholesterol, The purpose is to provide a method.
자칫하면 냄새가 날수 있는 돼지고기를 부드럽고 담백한 돈까스를 만들어 먹는방법을 서술한 것이다. 시각면에서도 식감면에서도 보다 낳은 돈까스를 만들기위해 이러한 것을 발명했다.It is a description of how to make pork that can smell if made by making soft and light pork cutlet. We have invented these to make better cut pork cuts in both sight and face.
본 발명의 제조방법에 의해 제조된 돈까스는, 숙성된 과일즙에 작게 절단되어 숙성된 돼지고기를 침지시켜 다시 숙성하고 이를 돈까스 형태로 성형하므로 돼지고기의 씹는 맛은 살아있되 매우 부드럽고 소화가 잘되는 돈까스를 생산할 수 있다.The cutlet made by the manufacturing method of the present invention is cut into a small amount of aged fruit juice, immersed in aged pork, aged again, and formed into a pork cutlet, so that the chewing taste of pork is alive but very soft, Can be produced.
또, 섭취하기 전 돼지고기의 지방성분이 분해되어 느끼함과 콜레스테롤 문제점이 해소되는 특징도 있다.
In addition, there is a characteristic that the fat component of the pork is decomposed before consumption and the cholesterol problem is solved.
본 발명의 부드럽고 소화가 잘되는 돈까스의 제조방법에 대한 공정도The process for producing the soft and digestible cutlet of the present invention
본 발명은 부드럽고 소화가 잘되는 돈까스의 제조방법에 관한 것이다. The present invention relates to a method for producing a soft and digestible cutlet.
본 발명에서는 작게 절단되어 숙성된 돼지고기를 숙성된 과일즙에 침지시켜 다시 숙성함으로써 돼지고기의 씹는 맛은 살아있되 매우 부드럽고 소화가 잘되며, 돈까스를 섭취하기 전 지방성분이 분해되어 느끼함과 콜레스테롤 문제점이 해소되도록 한다. In the present invention, the pork meat is alive but very soft and digestible by immersing pork cut into small pieces and aged and immersed in the aged fruit juice. As a result, the fat component is decomposed before ingesting the pork cutlet and the cholesterol Let the problem be solved.
이러한 본 발명의 돈까스 제조방법은, 과일을 선별하여 일정한 크기로 절단한 후 과일즙을 만들고, 이 과일즙을 끓인 후 숙성하는 과일즙 준비단계를 갖는다.The method for manufacturing the cut pork cutlet of the present invention has a step of preparing fruit juice by selecting fruit, cutting it to a predetermined size, making fruit juice, and boiling the fruit juice and then aging the fruit juice.
또, 돼지고기를 0.5 ∼1.5㎝ 크기로 절단하여 숙성하는 돼지고기준비단계를 갖는다.In addition, pork is cut into a size of 0.5 to 1.5 cm and has a pork preparation stage for aging.
또, 돼지고기준비단계를 거쳐 숙성된 돼지고기를 과일즙준비단계를 거쳐 숙성된 과일즙에 침지시킨 상태로 다시 숙성시키는 연육단계를 갖는다.In addition, there is a meat-growing step in which the pork meat aged through the preparation step of pork is aged again after immersed in the aged fruit juice through the preparation step of the fruit juice.
또, 연육단계를 거친 돼지고기를 건져낸 후 소금을 포함한 염지제와 배합하여 염지하는 염지단계를 갖는다.In addition, after pork meat that has undergone the meat-growing step is removed, it is blended with salt-containing dyestuff agent and has a dyestuff phase which is dyed.
또, 염지단계를 거쳐 염지된 돼지고기를 돈까스의 형태로 성형하는 모양성형단계를 갖는다.In addition, there is a shaping step of shaping the pork which has been banned through the papermaking step into the form of pork cutlet.
또, 모양성형단계를 거쳐 성형된 돈까스 성형물에 빵가루가 달라붙도록 코팅액을 피복하는 코팅액피복단계를 갖는다.Further, it has a coating liquid coating step of coating the coating liquid so that the bread crumb affixed to the molded pork cutlet formed through the shaping step.
또, 코팅액피복단계를 거친 돈까스 성형물에 빵가루를 입히는 빵가루피복단계를 갖는다. Further, the baking powder-coated moldings having been subjected to the coating liquid coating step have a breading step of applying breading.
이하, 본 발명의 기술적 사상을 다양한 실험 예와 실시 예를 통해 설명하면 다음과 같다.Hereinafter, the technical idea of the present invention will be described through various experiments and examples.
본 발명은 돼지고기의 씹는 맛은 살아있되 부드러운 육질을 느낄 수 있고 소화가 잘되는 돈까스를 제공하려는 목적을 갖는다.The purpose of the present invention is to provide a pork cutlet which is alive but soft in texture and has good digestion.
종래와 같이 돼지고기를 분쇄한 후 돈까스 형태로 성형하는 방법은 부드러운 맛을 느낄 수는 있으나 부드러운 고기를 씹는 맛은 전혀 느낄 수가 없는 문제점이 있었던 것이다.As in the past, the method of crushing pork and molding it into a pork cutlet has a problem in that it can feel a mellow taste but can not feel the taste of chewy meat at all.
또, 돼지고기를 얇게 펴서 두드림으로써 고기를 부드럽게 하는 것(통상 '연육'이라 함)을 통해서는 전체적으로 고른 연육상태를 얻을 수 없고, 고기의 맛이 저하되는 문제점이 있었던 것이다.In addition, there is a problem in that meat can not be uniformly obtained through smoothing the meat by thinly spreading the pork (commonly referred to as "meat"), and the taste of the meat is deteriorated.
한편, 본 발명은 돼지고기를 먹을 때 발생되는 지방성분 및 콜레스테롤로 인한 문제점을 해소하려는 목적도 갖는다.The present invention also aims to solve the problem caused by the fat component and cholesterol generated when pork is eaten.
이러한 이유로 본 출원의 발명자는, 돼지고기를 작은 크기로 자른 후 돈까스 형태로 성형하는 방법으로 고기를 부드럽게 하고자 시도해보았으나 큰 효과를 얻을 수 없었다. For this reason, the inventor of the present application attempted to soften the meat by cutting the pork into a small size and then molding it into a pork cutlet, but it was not able to obtain a great effect.
수십 차례의 반복된 실험 중 콜레스테롤의 문제점 해소를 위해 사용되었던 종래기술에서와 같은 방법을 통해 약간의 연육효과를 확인할 수 있었다. In the repeated experiments of several dozen times, it was confirmed that the effect of cholesterol was little by the same method as in the prior art used for solving the problem of cholesterol.
즉, 김치, 야채, 과일을 썰어 고기에 첨가한 돈까스의 실험군에서 약간의 연육효과를 확인할 수 있었던 것이다. In other words, it was possible to confirm a little effect of the crushing in the experimental group of the cutlet which was made by adding kimchi, vegetables and fruits to meat.
물론, 그 효과는 기대에 미치지 못하는 것이었다. Of course, the effect did not meet expectations.
이를 근거로 김치, 야채, 과일이 돼지고기의 연육에 미치는 영향을 밝히기 위하여 다양한 실험을 하였다. Based on the results, various experiments were conducted to investigate the effects of kimchi, vegetables, and fruits on the meat texture of pork.
그 결과 김치나 야채는 돼지고기의 연육에 큰 영향을 미치지 못한다는 것과 과일이 돼지고기의 연육에 영향을 미친다는 것을 알게 되었다. As a result, it was found that kimchi and vegetables had little effect on the pork meat texture and that the fruit affected the pork meat texture.
그런데 동일한 조건에서도 과일의 종류에 따라서 표1과 같이 돼지고기의 부드러워지는 정도에 차이가 발생되는 결과를 얻을 수 있었다. However, even under the same conditions, there was a difference in the degree of softness of pork as shown in Table 1 depending on the type of fruit.
과일의 종류와 연육에 대한 평가 결과Evaluation results on kinds of fruits and meat
침지시키는 적정시간을 밝히기 위하여 아래의 실험을 실시하였다.The following experiments were conducted to determine the appropriate time for immersion.
실험 예1 ∼ 실험 예13) 과일의 적정 숙성시간을 밝히기 위한 실험Experimental Examples 1 to 13) Experiments for elucidating the optimum aging time of fruits
붉은 사과, 붉은 토마토, 딸기를 일정한 크기로 절단한 후 강황 가루와 함께 과일즙을 만들고, 이 과일즙을 95℃ 정도로 끓인 후 영하 1℃에서 숙성하는 과일즙준비단계를 실시하였다. Red apple, red tomato and strawberry were cut to a certain size, and fruit juice was made with turmeric powder. The fruit juice was boiled at about 95 ° C, and fruit juice preparation step of aging at 1 ° C was carried out.
이때 각각의 실험 예에 따른 과일즙의 숙성시간은 아래의 표2와 같다.The aging time of fruit juice according to each experimental example is shown in Table 2 below.
돼지고기를 1㎝ 크기로 절단하여 실온에서 2시간 숙성하는 돼지고기준비단계를 실시하였다. Pork was cut into 1 cm size and pork preparation stage was performed at room temperature for 2 hours.
또, 과일즙준비단계를 거쳐 숙성된 과일즙에 돼지고기준비단계를 거쳐 숙성된 돼지고기를 침지시킨 상태로 5시간 숙성시키는 연육단계를 실시하였다.In addition, the fruit juice prepared through the fruit juice preparation step was subjected to a pork preparation step and aged for 5 hours in a state in which aged pork was immersed.
또, 상기연육단계를 거친 돼지고기를 건져낸 후 소금과 후추를 포함한 통상의 염지제와 배합하여 염지하는 염지 단계를 실시하였다.In addition, pork obtained through the above-described meat-growing step was removed, and the pancake was blended with a conventional pesticide containing salt and pepper to perform a pest-resistant step.
또, 염지단계를 거쳐 염지된 돼지고기를 틀에 넣어 돈까스의 형태로 성형하는 모양성형단계를 실시하였다.In addition, pork meat, which had been banned through a blanching stage, was put into a mold and molded into the shape of a cutlet.
또, 모양성형단계를 거쳐 성형된 돈까스 성형물에 빵가루가 달라붙도록 코팅액을 피복하는 통상의 코팅액 피복단계를 실시하였다.In addition, a conventional coating solution coating step of coating the coating solution so that the bread crumb affixed to the molded pork cutlet formed through the shaping step was carried out.
또, 코팅액피복단계를 거친 돈까스 성형물에 빵가루를 입히는 통상의 빵가루피복단계를 실시하여 돈까스를 완성하였다.In addition, a typical bread crumb covering step of applying a bread crumb to the pork cutlet obtained through the coating liquid coating step was performed to complete a cutlet pork cutlet.
아래의 표2는 제조된 돈까스를 기름에 튀겨 요리한 후 10대 10명, 20대 10명, 30대 5명을 통해 맛, 향, 부드러움, 느끼함, 소화불량 여부에 대한 관능평가를 실시한 결과이다. Table 2 below shows the results of sensory evaluation of taste, flavor, tenderness, sensation, and indigestion through cooking 10 pork cutlet fried in oil and 10, 10, 20, to be.
과일즙의 적정 숙성시간을 밝히기 위한 실험에 대한 결과Results for experiments to elucidate the optimum aging time of fruit juice
상기와 같은 실험결과를 통해 맛, 향, 부드러움, 느끼함, 소화불량 모두를 고려할 때 과일즙준비단계에서 과일을 숙성하는 적정시간은 2 ∼ 6시간 정도인 것을 알 수 있었다. Considering the taste, flavor, softness, sensation, and indigestion, the optimum time for fruit ripening in the fruit juice preparing step was about 2 to 6 hours.
실험 예20 ∼ 실험 예29) 돼지고기의 적정 숙성시간을 밝히기 위한 실험Experimental Examples 20 to 29) Experiments to determine the optimum aging time of pork
붉은 사과, 붉은 토마토, 딸기를 일정한 크기로 절단한 후 과일즙을 만들고, 이 과일즙을 95℃ 정도로 끓인 후Red apples, red tomatoes and strawberries were cut to a certain size, and fruit juice was prepared. The fruit juice was boiled at about 95 ° C
영하 1℃에서 2시간 숙성하는 과일즙준비단계와;A fruit juice preparation step in which the juice is aged for 2 hours at -1 캜;
돼지고기를 0.5㎝ 크기로 절단하여 실온에서 숙성하는 돼지고기준비단계를 실시하였다. Pork was cut into 0.5 cm size and pork preparation stage was performed at room temperature.
이때 각각의 실험 예에 대한 돼지고기의 숙성시간은 표3과 같다. Table 3 shows the aging time of pork for each experimental example.
또, 과일즙준비단계를 거쳐 숙성된 과일즙에 돼지고기준비단계를 거쳐 숙성된 돼지고기를 침지시킨 상태로 5시간 숙성시키는 연육단계를 실시하였다.In addition, the fruit juice prepared through the fruit juice preparation step was subjected to a pork preparation step and aged for 5 hours in a state in which aged pork was immersed.
또, 상기연육단계를 거친 돼지고기를 건져낸 후 소금과 후추를 포함한 통상의 염지제와 배합하여 염지하는 염지단계를 실시하였다.In addition, pork obtained through the above-described meat-growing step was removed, and the pancake was blended with a conventional pesticide containing salt and pepper to perform a pest-resistant step.
또, 염지단계를 거쳐 염지된 돼지고기를 틀에 넣어 돈까스의 형태로 성형하는 모양성형단계를 실시하였다.In addition, pork meat, which had been banned through a blanching stage, was put into a mold and molded into the shape of a cutlet.
또, 모양성형단계를 거쳐 성형된 돈까스 성형물에 빵가루가 달라붙도록 코팅액을 피복하는 통상의 코팅액피복단계를 실시하였다.In addition, a conventional coating solution coating step of coating the coating solution so that the bread crumb affixed to the molded pork cutlet formed through the shaping step was carried out.
또, 코팅액피복단계를 거친 돈까스 성형물에 빵가루를 입히는 통상의 빵가루피복단계를 실시하여 돈까스를 완성하였다.In addition, a typical bread crumb covering step of applying a bread crumb to the pork cutlet obtained through the coating liquid coating step was performed to complete a cutlet pork cutlet.
아래의 표3은 제조된 돈까스를 기름에 튀겨 요리한 후 10대 10명, 20대 10명, 30대 5명을 통해 맛, 향, 부드러움, 느끼함, 소화불량 여부에 대한 관능평가를 실시한 결과이다.Table 3 below shows the sensory evaluation of flavor, fragrance, tenderness, sensation, and indigestion through cooking 10 pcs of fried pork cutlet in oil and 10, 10, 20, to be.
비고
Remarks
느끼함 : 느끼하다는 평가자의 수 (종래의 돈까스 11명)
소화불량: 발생된 평가자의 수(종래의 돈까스 10명)
Flavor, incense, softness: 10 (very good) 5 (usual pork cutlet) 1 (very bad)
Feeling: Number of evaluators to feel (conventional pork cutlet 11)
Dyspepsia: Number of evaluators generated (conventional pork cutlet 10)
돼지고기의 적정 숙성시간을 밝히기 위한 실험에 대한 결과Results for experiments to determine the optimal aging time of pork
상기와 같은 실험결과를 통해 맛, 향, 부드러움, 느끼함, 소화불량 모두를 고려할 때 돼지고기준비단계에서 돼지고기를 숙성하는 적정시간은 1 ∼ 4시간 정도인 것을 알 수 있었다. Considering the taste, flavor, softness, sensation, and indigestion, the appropriate time for aging pork in the preparation stage of pork was about 1 to 4 hours.
실험 예30 ∼ 실험 예39) 숙성된 과일즙에 숙성된 돼지고기를 침지시켜 다시 숙성함에 있어 적정 숙성시간을 밝히기 위한 실험Experimental Examples 30 to 39) Experiments for elucidating the proper aging time in immersing aged pork in aged fruit juice
붉은 사과, 붉은 토마토, 딸기를 일정한 크기로 절단한 후 과일즙을 만들고, 이 과일즙을 95℃ 정도로 끓인 후 영하 1℃에서 저온 2시간 숙성하는 과일즙준비단계와;Red apple, red tomato, and strawberry are cut into a predetermined size, and then the fruit juice is boiled at about 95 ° C and then aged at a temperature of minus 1 ° C for 2 hours;
돼지고기를 1.5㎝ 크기로 절단하여 영하 1℃에서 2시간 저온 숙성하는 돼지고기 준비단계를 실시하였다. Pork was cut into 1.5 ㎝ size, and pork preparation stage was carried out at 1 캜 for 2 hours at low temperature.
또, 과일즙준비단계를 거쳐 숙성된 과일즙에 돼지고기준비단계를 거쳐 숙성된 돼지고기를 침지시킨 상태로 영하 1℃에서 다시 저온 숙성시키는 연육단계를 실시하였다.In addition, after the preparation of the fruit juice, the aged fruit juice was subjected to a preparation step of pork, and aged pork was immersed and subjected to a low-temperature fermentation step at 1 ° C again.
이때, 각각의 실험 예에 대한 침지시간 즉, 숙성시간은 표 4와 같다. At this time, the immersion time, that is, the aging time for each experimental example is shown in Table 4.
또, 상기연육단계를 거친 돼지고기를 건져낸 후 소금과 후추를 포함한 통상의 염지제와 배합하여 염지하는 염지단계를 실시하였다.In addition, pork obtained through the above-described meat-growing step was removed, and the pancake was blended with a conventional pesticide containing salt and pepper to perform a pest-resistant step.
또, 염지단계를 거쳐 염지된 돼지고기를 틀에 넣어 돈까스의 형태로 성형하는 모양성형단계를 실시하였다.In addition, pork meat, which had been banned through a blanching stage, was put into a mold and molded into the shape of a cutlet.
또, 모양성형단계를 거쳐 성형된 돈까스 성형물에 빵가루가 달라붙도록 코팅액을 피복하는 통상의 코팅액피복단계를 실시하였다.In addition, a conventional coating solution coating step of coating the coating solution so that the bread crumb affixed to the molded pork cutlet formed through the shaping step was carried out.
또, 코팅액피복단계를 거친 돈까스 성형물에 빵가루를 입히는 통상의 빵가루피복단계를 실시하여 돈까스를 완성 하였다.In addition, a typical bread crumb covering step of applying a bread crumb to a cut pork cut through the coating liquid coating step was performed to complete the cut pork cutlet.
아래의 표4는 제조된 돈까스를 기름에 튀겨 요리한 후 10대 10명, 20대 10명, 30대 5명을 통해 맛, 향, 부드러움, 느끼함, 소화불량 여부에 대한 관능평가를 실시한 결과이다. Table 4 below shows the results of sensory evaluation of flavor, fragrance, tenderness, sensation, and indigestion through cooking 10 pcs of fried pork cutlet in oil and 10, 10, 20, to be.
비고
Remarks
느끼함 : 느끼하다는 평가자의 수 (종래의 돈까스 11명)
소화불량: 발생된 평가자의 수(종래의 돈까스 10명)
Flavor, incense, softness: 10 (very good) 5 (usual pork cutlet) 1 (very bad)
Feeling: Number of evaluators to feel (conventional pork cutlet 11)
Dyspepsia: Number of evaluators generated (conventional pork cutlet 10)
숙성된 과일즙에 숙성된 돼지고기를 침지시켜 다시 숙성함에 있어 적정 적정시간을 밝히기 위한 실험에 대한 결과Results of experiments to determine the appropriate time for immersion of aged pork in aged fruit juices
상기와 같은 실험결과를 통해 맛, 향, 부드러움, 느끼함, 소화불량 모두를 고려할 때 돼지고기준비단계에서 돼지고기를 숙성하는 적정시간은 4∼7시간 정도인 것을 알 수 있었다. Considering the taste, flavor, softness, sensation, and indigestion, the optimum time for aging pork in the preparation stage of pork was about 4 to 7 hours.
본 출원의 발명자는 상기와 같은 실험의 과정에서 돼지고기가 과일즙에 침지되어 숙성될 때 다량의 지방이 과일즙에 배어나오는 것과, 느끼함과 소화불량을 느끼는 평가자의 수가 종래기술보다 줄어든 점 등을 통해 본 발명의 제조방법에 의해 제조된 돈까스는 섭취하기 전 돼지고기의 지방성분이 분해되는 결과가 있음을 알게 되었으며, 이로 인해 콜레스테롤 문제점도 해소된다는 결과를 도출할 수 있었다.The inventors of the present application found that when a pork meat is immersed in fruit juice in the process of the above-described experiment, a large amount of fat bites into the fruit juice when it is aged, and the number of evaluators who feel fatigue and digestion is reduced , It was found that the fattened pork cutlets produced by the manufacturing method of the present invention had a result of decomposing the fat component of pork before ingestion, thereby solving the problem of cholesterol.
한편, 과일즙 준비단계에서 붉은 사과를 대신하여 푸른 사과로 즙을 내어 실험한 결과 붉은 사과를 사용했을 의 효과에 크게 미치지 못하는 결과를 얻었다. On the other hand, in the preparation of fruit juice, it was found out that the effect of using red apple was less than that of red apple.
또, 붉은 토마토를 대신하여 푸른 토마토로 즙을 내어 실험한 결과 붉은 토마토를 사용했을 때의 효과에 크게 미치지 못하는 결과를 얻었다.In addition, the experiment was carried out by sucking blue tomatoes instead of red tomatoes.
본 발명에 있어서, 과일즙 준비단계에서 로즈마리 등의 허브 식물의 잎을 포함시켜 과일즙을 만들면 맛과 향이 더욱 좋아지는 효과를 얻을 수 있었다.In the present invention, when the fruit juice is prepared by including the leaves of the herb plant such as rosemary in the fruit juice preparation step, the effect of improving the taste and flavor can be obtained.
본 발명의 돈까스 제조방법을 통해 돈까스를 대량 생산하고자 할 경우에는, 빵가루피복단계를 거쳐 완성된 돈까스를 급속 냉동시켜 보관하는 냉동단계를 실시할 수 있으며, 냉동단계를 통해 냉동된 돈까스를 포장하여 유통시킬수 있다.
In the case of mass production of cutlet pork cutlet through the cutlet pork cutter manufacturing method of the present invention, it is possible to carry out a freezing step of rapidly freezing the cutlet cut pork cut through the breading step and storing the cut pork cutlet. You can.
돈까스룰 만드는것을 나열한 도표이다.
빵가루를 입히기전에 돼지고기를 1~1.5cm로 다져준뒤 거기에 과일및 강황가루를
입혀서 연화작용을 하며 고기에 간이 배게 하는 행동을 나열함.It is a chart listing the making of the pork cutlet.
Before applying bread crumbs, make pork 1 ~ 1.5cm thick and add fruit and turmeric powder
List the behaviors that are applied to soften the meat and keep the meat in a puddle.
Claims (6)
돼지고기를 1.0 ∼1.5㎝ 크기로 절단하여 저온 숙성하는 돼지고기준비단계와;
상기 과일즙준비단계를 거쳐 숙성된 과일즙에 돼지고기준비단계를 거쳐 숙성된 돼지고기를 침지시킨 상태로 저온 숙성시키는 연육단계와; 상기연육단계를 거친 돼지고기를 건져낸 후 소금을 포함한 염지제와 배합하여 염지하는 염지단계와; 상기 염지단계를 거쳐 염지된 돼지고기를 돈까스의 형태로 성형하는 모양성형단계와; 상기 모양성형단계를 거쳐 성형된 돈까스 성형물에 빵가루가 달라붙도록 코팅액을 피복하는 코팅액피복단계와; 상기 코팅액피복단계를 거친 돈까스 성형물에 빵가루를 입히는 빵가루피복단계;를 포함하여 이루어진, 부드럽고 소화가 잘되는 돈까스의 제조방법.
A method for manufacturing a cutlet of pork cutlet, comprising the steps of: selecting fruit, cutting it to a predetermined size, making a fruit juice together with turmeric powder, boiling the juice, and aging the fruit juice;
A pork preparation step in which the pork is cut into a size of 1.0 to 1.5 cm and matured at a low temperature;
Preparing a fruit juice through the preparing step of the fruit juice, preparing a pork meat by aging the fruit juice, and aging the aged pork in an immersed state at a low temperature; A step of pouring the pork that has undergone the above-described meat-growing step, and then purging the pork with salt-containing poultice; A shape-shaping step of shaping the pork defecated through the dying step into a cutlet; A coating solution coating step of coating the coating solution so that the bread crumb affixes to the molded product of pork cutlet formed through the shape forming step; And a crumbling step of crumbling the kneaded pork cut through the coating liquid coating step.
상기 과일즙준비단계에서 붉은 사과, 딸기, 붉은 토마토, 강황 가루 중 선택된 일종 이상을 포함시켜 과일즙을 만들고, 이 과일즙을 80 ∼ 95℃로 끊인 후 영하 1℃에서 2 ∼ 24시간 숙성하는 것을 특징으로 하는, 부드럽고 소화가 잘되는 돈까스의 제조방법.
The method according to claim 1,
In preparing the fruit juice, fruit juice containing at least one selected from red apple, strawberry, red tomato, and turmeric powder is prepared, and the fruit juice is cut to 80 to 95 ° C and aged at 1 ° C for 2 to 24 hours A method of manufacturing a soft and digestible cutlet.
상기 연육단계에서 돼지고기를 과일즙에 침지시켜 숙성함에 있어 4 ∼ 7시간 숙성하는 것을 특징으로 하는, 부드럽고 소화가 잘되는 돈까스의 제조방법.
The method according to claim 1,
Characterized in that the pork is immersed in the fruit juice and aged for 4 to 7 hours in the fermentation step, thereby producing a soft, digestible pork cutlet.
상기 과일즙준비단계에서 과일즙을 80 ∼ 95℃로 끊인 후 영하 1℃에서 2 ∼ 24시간 숙성하고, 상기 연육단계에서 돼지고기를 과일즙에 침지시켜 숙성함에 있어 4 ∼ 7시간 숙성하는 것을 특징으로 하는, 부드럽고 소화가 잘되는 돈까스의 제조방법.
The method according to claim 1,
In the preparation of the fruit juice, the fruit juice is aged at 80 to 95 ° C, aged for 2 to 24 hours at -1 ° C, and aged for 4 to 7 hours for aging by immersing the pork in the fruit juice By weight, and a method of producing a soft and digestible pork cutlet.
상기 과일즙준비단계에서 허브 식물의 잎을 포함시켜 과일즙을 만드는 것을 특징으로 하는, 부드럽고 소화가잘되는 돈까스의 제조방법.
The method according to any one of claims 1 to 4,
Wherein the fruit juice is prepared by including the leaves of the herb plant in the step of preparing the fruit juice.
A cutlet made by the method of any one of claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130142470A KR20150059022A (en) | 2013-11-21 | 2013-11-21 | Smooth and light taste with a touch Cutlet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020130142470A KR20150059022A (en) | 2013-11-21 | 2013-11-21 | Smooth and light taste with a touch Cutlet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20150059022A true KR20150059022A (en) | 2015-05-29 |
Family
ID=53393101
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020130142470A KR20150059022A (en) | 2013-11-21 | 2013-11-21 | Smooth and light taste with a touch Cutlet |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20150059022A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200141260A (en) * | 2019-06-10 | 2020-12-18 | 강옥분 | Method of producing Saltless or low-salt pork cutlet by using tomato |
| KR102561671B1 (en) * | 2023-02-07 | 2023-07-31 | 주식회사 호윤크리에이티브 | Pork cutlet sauce composition and pork cutlet prepared using the same and method for producing the same |
| KR102561668B1 (en) * | 2023-02-07 | 2023-07-31 | 주식회사 호윤크리에이티브 | Pork cutlet with excellent taste, flavor and texture, pork cutlet sauce composition and manufacturing method thereof |
-
2013
- 2013-11-21 KR KR1020130142470A patent/KR20150059022A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200141260A (en) * | 2019-06-10 | 2020-12-18 | 강옥분 | Method of producing Saltless or low-salt pork cutlet by using tomato |
| KR102561671B1 (en) * | 2023-02-07 | 2023-07-31 | 주식회사 호윤크리에이티브 | Pork cutlet sauce composition and pork cutlet prepared using the same and method for producing the same |
| KR102561668B1 (en) * | 2023-02-07 | 2023-07-31 | 주식회사 호윤크리에이티브 | Pork cutlet with excellent taste, flavor and texture, pork cutlet sauce composition and manufacturing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101712778B1 (en) | Method for Manufacturing a of Pork Cutlet cooking | |
| KR100874137B1 (en) | How to make pork cutlet that is soft and digestible | |
| KR101506939B1 (en) | Producing method of pork cultet type soybean processed foods | |
| KR101493287B1 (en) | Pork Cutlet type fry and manufacturing method thereof | |
| KR101672799B1 (en) | Fish paste including Bamboo shoot and its manufacturing method | |
| KR20140021225A (en) | The manufacturing method of fried chicken for safety | |
| KR20200140557A (en) | Preparing method for seasoning meat by sous vide and the seasoning meat using the same | |
| KR20160123630A (en) | Baked chicken with unpolished rice and the manufacturing method thereof | |
| KR101420387B1 (en) | tteokgalbi using processed food and for preparing same | |
| KR101333302B1 (en) | Method for preparing of fried boiled-meat and fried boiled-meat prepared by the same | |
| KR20150059022A (en) | Smooth and light taste with a touch Cutlet | |
| KR102321525B1 (en) | Method of producing Saltless pork cutlet by using tomato | |
| KR101472563B1 (en) | Chicken Cutlet and method for producing thereof | |
| KR101853866B1 (en) | Manufacturing method of Baked chicken with unpolished rice and embryo of rice | |
| KR101166438B1 (en) | Rice cutlet and manufacturing method thereof | |
| KR101766580B1 (en) | Method for manufacturing of dumplings containing Allium victorialis | |
| KR102177569B1 (en) | Fried food having frozen lever roll and preparation method thereof | |
| KR20170089793A (en) | Pork Cutlet Using Unpolished Rice and Lotus Root and the Method of Manufacturing Thereof | |
| KR101397321B1 (en) | Functional pork cutlet and manufacturing process thereof | |
| KR101383851B1 (en) | Scorched using pork cutlet of manufacturing methods | |
| KR101468365B1 (en) | croquette Pork cutlet and Manufacturing process thereof | |
| KR20150128102A (en) | Manufacturing method of donjon containing lotus root | |
| KR20160121834A (en) | Pork cutlet containing herbal materials and manufacturing method thereof | |
| KR101579089B1 (en) | Half processed cold food and preparing method thereof | |
| KR100722540B1 (en) | Preparation method of beaf-tteokboolgogi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application | ||
| E601 | Decision to refuse application |