KR20120119565A - Manufacture method of pork cutlet using fermentation unpolished rice - Google Patents

Abstract

PURPOSE: A producing method of pork cutlet using fermented brown rice is provided to use bread crumbs containing the fermented brown rice as frying batter. CONSTITUTION: A producing method of pork cutlet using fermented brown rice comprises the following steps: cutting washed pork fillet into the thickness of 7-9mm and the size of the palm(S10); finely crushing garlic and onion(S20); mixing 2.5-3.5wt% of crushed onion, 1.8-2.3% of garlic, 6-8wt% of egg, 1.7-2.3wt% of salt, 1.7-2.3wt% of rice starch, and 0.9-1.1wt% of black pepper powder to obtain seasonings; mixing the seasonings with 80.5-85.5wt% of pork(S30); low-temperature aging the seasoned pork at 4-8 deg. C for 6-24 hours(S40); fermenting a mixture of rice bran, yeast, and distilled water, and drying the mixture before crushing; mixing the fermented powder with rice flour, and kneading to obtain bread; crushing the bread to obtain bread crumbs, and coating the aged pork with the bread crumbs(S50, S60); and freezing the obtained pork cutlet after vacuum packaging(S70). [Reference numerals] (S10) Preparing pork; (S20) Crushing garlic and onion; (S30) Mixing the pork with seasonings; (S40) Mixing the seasoned pork with other ingredients; (S50) Fermenting rice bran to obtain bread crumbs; (S60) Coating the pork with the bread crumbs; (S70) Vacuum packaging and freezing the pork

Description

Manufacturing method of pork cutlet using fermentation unpolished rice}

The present invention relates to a method of manufacturing a fork cutlet using fermented brown rice, and more specifically, by mixing rice starch into the raw material of the fork cutlet and using fermented brown rice bread flour as a frying cloth, the crunchy feeling is excellent and the taste is good with moisture content. It relates to a method for producing a fork cutlet using fermented brown rice for producing a cutlet.

In general, pork cutlets are highly nutritious and widely favored by the public. This fork cutlet is usually abbreviated simply pork cutlet, and it is usually cooked in the following order. In other words, apply force flour as a powder to a piece of meat cut from a loin or sirloin of a pig, then immerse the force flour in a dough solution dipped in water, soak it in bread, shape it, and fry it with oil heated to about 180 ° C. Is prepared.

The taste of the cooked pork cutlet in this way depends on the taste of the pork and the taste of the food when it is put into the mouth, and the feeling of eating is determined by the harmony of the crunchy texture of the skin and the tenderness and chewing feeling of the meat. It is. And if you enhance the cooking conditions such as tempura temperature and time to increase the crunchy feeling of the skin, you will damage the softness of the meat, so adjust the thickness of the skin and the thickness of the pieces of meat, etc. A method such as achieving this was used. However, in the conventional cooking method as described above, even if the eating feeling can be improved, the eating feeling of pork is not the best, and in particular, the moisture content of the pork tends to be impaired.

The present invention has been made in view of the above problems, and its purpose is to mix the rice starch with the raw material of the fork cutlet and to use the fermented brown rice bread flour as a frying cloth, the crispy feel of the skin of the fork cutlet and the tenderness of pork In addition, to provide a method for producing a fork cutlet using fermented brown rice which can be surely prepared pork cutlet with excellent moisture content and taste of pork, and good preservation.

Characteristic of the present invention for achieving the above object, the pork prepared by cutting the pork fillet portion thickness of 7 ~ 9㎜, palm size to prepare the pork prepared pork (S10), garlic, onion finely crushed Vegetable grinding step (S20) to be made, 2.5 to 3.5% by weight of onion, crushed in the vegetable grinding step (S20), 1.7 to 2.3% by weight of garlic and egg 6 to 8% by weight, salt 1.7 to 2.3% by weight, rice starch 1.7? 2.3% by weight, pepper powder 0.9 ~ 1.1% by weight of the seasoning, after mixing the pork 80.5 ~ 85.5% by weight of the pork preparation step (S10) of the mixing step (S30), seasoning of the mixing step (S30) The mixed pork is aged at 4 to 8 ° C. for 6 to 24 hours at refrigeration stage (S40), rice bran (rice bran) at 88 to 92% by weight, and yeast 8 to 12% by weight of distilled water at pH 4 to 5 for 73 hours. After fermentation, it is dried and pulverized, and then 93 to 95% by weight of rice flour and 5 to 7% by weight of fermented rice bran are mixed and kneaded to make bread. After crushing the bread to 2 ~ 3㎜ to prepare bread crumb preparation step (S50), the matured pork of the aging step (S40) coated with bread crumbs of the bread crumb preparation step (S50) to make a fork cutlet Step (S60), the fork cutlet of the completion step (S60) can be achieved by a method for producing a fork cutlet using a fermented brown rice, characterized in that the packaging step (S70) for vacuum-packing by a predetermined unit. .

In the present invention as described above, the pork is matured with seasoning containing rice starch, and the fork cutlet is made with breadcrumbs made by fermentation of rice bran (rice bran) to produce a fork cutlet. It has a crunchy feeling and excellent water content, and it has an excellent taste. Moreover, it has high preservability and excellent economic efficiency.

1 is a process diagram illustrating an embodiment of the present invention

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIG. 1, the present invention comprises a pork preparation step (S10), vegetable grinding step (S20), mixing step (S30), ripening step (S40), bread flour preparation step (S50), completion step (S60), Packing step (S70) is made.

Referring to the manufacturing method of the present invention in detail as follows.

First, the pork loin is cleaned and trimmed to prepare a pork by cutting the thickness of about 8 mm, palm size (S10).

Subsequently, the garlic and onions are washed and cleaned, and then finely crushed each garlic and onion with a general grinder (S20).

Subsequently, 3% by weight of onion pulverized in the vegetable grinding step (S20), 2% by weight of garlic, 7% by weight of eggs, 2% by weight of salt, 2% by weight of rice starch, and 1% by weight of pepper powder were mixed with a general mixer. After making, put 83% by weight of pork in the pork preparation step (S10) in a mixer and mix so that the seasoning in the pork evenly evenly (S30).

Subsequently, the pork mixed with the seasoning of the mixing step (S30) is aged for 6 to 24 hours refrigerated in a cold room of 4 ~ 8 ℃ temperature (S40).

Subsequently, 10% by weight of yeast was mixed with 90% by weight of rice bran (rice bran), mixed with distilled water of pH 4.6, and fermented in a fermentation chamber for 73 hours. After mixing 6% by weight of the fermented rice bran and kneading to make bread, the bread is ground to 2-3 mm to make bread powder (S50).

In the present invention, the yeast was used as the yeast.

Subsequently, a fork cutlet is made by coating a fried cloth with bread crumbs of the bread crumb preparation step (S50) on the aged pork of the aging step (S40) (S60).

Subsequently, the fork cutlet of the completion step (S60) is vacuum-packed in a predetermined unit and frozen (S70).

Thus, the fork cutlet prepared by the present invention is ingested by frying in 160 ~ 180 ° C. cooking oil, and aged pork with seasoning containing rice starch, and making fried clothes with bread flour made by fermenting rice bran (rice bran). It is rich in nutrients, delicious taste, crunchy feeling and excellent moisture content, excellent taste, high preservation, and excellent economy.

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 exemplary embodiments, but many variations and modifications may be made without departing from the scope of the invention. It will be understood by those skilled in the art that various changes may be made and equivalents may be resorted to without departing from the scope of the appended claims.

Claims (1)

Pork preparation step (S10) to prepare the pork by cutting the cleaned pork fillet portion thickness 7 ~ 9㎜, palm size;
Vegetable grinding step (S20) to finely crush garlic, onion;
Onion crushed in the vegetable grinding step (S20) 2.5 to 3.5% by weight, garlic 1.7 to 2.3% by weight and eggs 6 to 8% by weight, salt 1.7 to 2.3% by weight, rice starch 1.7 to 2.3% by weight, pepper powder 0.9 to 1.1 After mixing the seasoning in weight%, the mixing step (S30) of putting evenly 80.5 ~ 85.5% by weight of pork in the pork preparation step (S10);
Ripening step (S40) of refrigerated aged pork for 6 to 24 hours at 4 ~ 8 ℃ temperature mixed with the seasoning of the mixing step (S30);
Rice bran (rice bran) 88-92% by weight, yeast 8-12% by weight of distilled water of pH 4-5, fermented for 73 hours, dried and pulverized, 93-95% by weight of rice flour, 5-7% by weight of fermented rice bran Mixing and kneading to make bread and then crushing the bread into 2 ~ 3 mm to prepare bread crumbs (S50);
Finishing step (S60) of making a fork cutlet by coating the fry clothes with bread crumbs of the bread crumb preparation step (S50) to the aged pork of the aging step (S40);
Method for producing a fork cutlet using a fermented brown rice, characterized in that the fork cutlet of the completion step (S60) by vacuum packaging in a predetermined unit made of a packing step (S70).

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