KR101383851B1 - Scorched using pork cutlet of manufacturing methods - Google Patents
Scorched using pork cutlet of manufacturing methods Download PDFInfo
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- KR101383851B1 KR101383851B1 KR1020130024114A KR20130024114A KR101383851B1 KR 101383851 B1 KR101383851 B1 KR 101383851B1 KR 1020130024114 A KR1020130024114 A KR 1020130024114A KR 20130024114 A KR20130024114 A KR 20130024114A KR 101383851 B1 KR101383851 B1 KR 101383851B1
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- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- 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
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- 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
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Abstract
Description
본 발명은 누룽지를 이용한 돈가스의 제조방법에 관한 것으로서, 고기의 잡냄새가 나지 않고, 느끼하지 않으며 담백하고 부드러운 식감을 가지는 등 기호도가 우수한 누룽지를 이용한 돈가스의 제조방법에 관한 것이다.The present invention relates to a method for producing tonkatsu using nurungji, and to a method for producing tonkatsu using tongungji, which has excellent taste, such as no smell of meat, no feeling, and a light and soft texture.
서양의 요리인 포크 커틀렛(pork cuttlet)에서 비롯된 돈가스는 우리도 즐겨먹는 식품이 되었다.The pork cutlet, which is a Western dish, is a food that we enjoy eating.
이러한 돈가스는 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. These pork cuts are thinly sliced pork, seasoned with salt, pepper, etc., and are then produced by applying eggs, flour, breadcrumbs, etc. on the surface, and a method of frying in oil is used as a cooking method.
돈가스의 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. Pork, which is the main ingredient of Don Gas, has been used for relief area and sirloin area. In other words, the pork was fat-free and had a relatively low fat content due to its rather high-quality equipment.
그러나 안심부위나 등심부위를 사용하더라도 부드러운 맛을 느낄 수 있는 것은 아니었으며, 소화가 잘 되지 못하는 돼지고기의 문제점이 완전히 해소되는 것은 아니었다. However, even when using the tenderloin or sirloin portion was not able to feel the soft taste, the problem of poor digestion pork was not completely solved.
이러한 문제점을 해소하기 위하여 돼지고기를 분쇄하고 양념과 배합한 후 돈가스 형태로 성형하는 방법이 제시되기도 했다.In order to solve this problem, a method of crushing pork, blending it with seasoning, and then forming the pork cutlet has been proposed.
한편, 돈가스의 기호도 및 기능성을 부가하기 위하여 특허문헌 1 내지 5 등이 제시된 바 있다. 특허문헌 1 내지 5 등의 돈가스는 기호도 및 기능성이 개선되었으나, 여전히 느끼하고, 돼지고기를 분쇄한 경우에는 식감이 부드러우나 씹히는 식감이 느껴지지 않는 문제가 있다.On the other hand, Patent Documents 1 to 5 and the like have been proposed to add preference and functionality of pork cutlet. Pork gas such as Patent Documents 1 to 5 has improved taste and functionality, but still feels, and when the pork is ground, there is a problem that the texture is soft but chewed.
이와 같은 종래의 문제점을 해결하기 위한 본 발명은 고기의 잡냄새가 나지 않고, 느끼하지 않으며 담백하고 부드러운 식감을 가지는 등 기호도가 우수한 돈가스를 제조할 수 있는 돈가스의 제조방법을 제공함에 그 목적이 있다.The present invention for solving such a conventional problem is to provide a method for producing tonkatsu gas that can produce tonkatsu excellent taste, such as not having a smell of meat, do not feel and have a light and soft texture. .
상기와 같은 목적을 달성하기 위한 본 발명은,According to an aspect of the present invention,
a) 돈육 분쇄물과 누룽지 분쇄물을 혼합하여 돈육혼합물을 얻는 단계와;a) mixing the pork ground and the nurungji ground product to obtain a pork mixture;
b) 상기 돈육혼합물을 양념액에 침지하는 단계와;b) immersing the pork mixture in seasoning solution;
c) 상기 양념액으로부터 건져낸 상기 돈육혼합물을 돈가스 형태로 성형하는 단계와;c) shaping the pork mixture obtained from the seasoning solution in the form of pork gas;
d) 상기 성형물에 튀김옷을 도포하는 단계;를 포함하여 이루어지는 것을 특징으로 하는 누룽지를 이용한 돈가스의 제조방법을 제공한다.
d) applying a frying cloth to the molding; provides a production method of pork gas using nurungji comprising a.
그리고 상기 a)단계는 돈육 분쇄물 100중량부에 누룽지 분쇄물 70~90중량부를 혼합하여 돈육혼합물을 얻는 것이 좋다.
And step a) it is good to obtain a pork mixture by mixing 70 to 90 parts by weight of nurungji ground crushed to 100 parts by weight of pork ground.
특히, 상기 a)단계는 돈육 분쇄물 100중량부에 누룽지 분쇄물 70~90중량부, 고구마 무스 40~60중량부를 혼합하여 돈육혼합물을 얻는 것이 바람직하다.
In particular, in the step a), it is preferable to obtain a pork mixture by mixing 70 to 90 parts by weight of nurungji crushed products and 40 to 60 parts by weight of sweet potato mousse.
더욱 바람직하게는 상기 a)단계는 돈육 분쇄물 100중량부에 누룽지 분쇄물 70~90중량부, 고구마 무스 40~60중량부, 현미 5~10중량부, 찹쌀 2~3중량부, 찰현미 2~3중량부, 압맥 2~3중량부, 흑미 1~2중량부, 수수쌀 1~2중량부, 팥 1~2중량부, 콩 1~2중량부를 혼합하여 돈육혼합물을 얻는 것이 좋다.
More preferably, the step a) comprises 100 parts by weight of ground ground pork, 70 to 90 parts by weight of nurungji, sweet potato mousse 40 to 60 parts by weight, brown rice 5 to 10 parts by weight, glutinous rice 2 to 3 parts, and brown rice 2 ~ 3 parts by weight, wheat flour 2-3 parts by weight, black rice 1-2 parts by weight, sorghum rice 1-2 parts, red beans 1 ~ 2 parts by weight, soybean mixture is good to obtain a pork mixture.
이하, 본 발명의 누룽지를 이용한 돈가스의 제조방법에 대해 상세히 설명하면 다음과 같다.
Hereinafter, a method for producing pork gas using nurungji of the present invention will be described in detail.
본 발명의 누룽지를 이용한 돈가스의 제조방법은 크게, a)돈육혼합물 얻는 단계(이하 'a)단계'라 한다), b)양념액 침지단계(이하 'b)단계'라 한다.), c)돈가스 성형단계(이하 'c)단계'라 한다.) 및 d)튀김옷 도포단계(이하 'd)단계'라 한다.)를 포함하여 이루어진다.The production method of pork gas using nurungji of the present invention is largely a) obtaining pork mixture (hereinafter referred to as 'a) step', b) seasoning solution dipping step (hereinafter 'b) step'), c) Pork gas forming step (hereinafter referred to as 'c) step') and d) fried clothes application step (hereinafter referred to as 'd) step').
먼저, 상기 a)단계는 돈육 분쇄물과 누룽지 분쇄물을 혼합하여 돈육혼합물을 얻는 단계이다.First, the step a) is a step of obtaining a pork mixture by mixing the pork ground and the Nurungji ground.
상기 돈육 분쇄물은 돼지고기를 잘게 분쇄한 것을 일컫고, 상기 누룽지 분쇄물은 누룽지를 잘게 분쇄한 것을 말한다. The pork ground refers to finely ground pork, and the Nurungji ground refers to finely ground Nurungji.
상기 돈육 분쇄물을 사용함으로서 소화가 잘 이루어지고 부드러운 식감을 낼 수 있는 이점이 있다. By using the pork ground, there is an advantage that can be digested well and give a soft texture.
나아가 돼지고기를 분쇄한 상태에서 누룽지 분쇄물과 혼합함으로서 균일하게 혼합된 돈육혼합물을 얻을 수 있다.Furthermore, the pork mixture can be uniformly mixed by mixing with the Nurungji grounds in a state of crushed pork.
특히, 상기 a)단계의 돈육혼합물은 상기 돈육 분쇄물 100중량부와 상기 누룽지 분쇄물 70~90중량부가 혼합되어 이루어지는 것이 좋다.In particular, the pork mixture of step a) is preferably made by mixing 100 parts by weight of the pork ground product and 70 to 90 parts by weight of the Nurungji ground product.
상기 누룽지 분쇄물이 70중량부 미만인 경우 돈육의 느끼한 맛이 나는 문제점이 있다.If the nurungji crushed powder is less than 70 parts by weight, there is a problem that the taste of pork.
상기 누룽지 분쇄물이 90중량부 초과인 경우 돈육의 느끼한 맛은 제거되나 너무 바삭하고 구수하여 돈가스 고유의 식감을 느낄 수 없는 문제점이 있게 된다.When the nurungji crushed product is more than 90 parts by weight, the sense of taste of pork is removed, but too crispy and drained, there is a problem that can not feel the texture of the original pork cut.
다음으로, 고구마 무스를 통해 돈가스에서 보다 부드러운 식감을 느낄 수 있도록 함과 더불어 돈육의 느끼한 맛을 보다 효율적으로 제거하기 위해, 상기 a)단계의 돈육혼합물은 돈육 분쇄물 100중량부에 누렁지 분쇄물 70 ~ 90중량부, 고구마 무스 40 ~ 60중량부가 혼합되어 이루어지는 것이 더욱 좋다.Next, in order to more smoothly remove the sense of taste of pork, and to feel a softer texture in the pork cut through sweet potato mousse, the pork mixture of step a) is ryu ground crushed to 100 parts by weight of pork ground It is more preferable that 70-90 weight part and sweet potato mousse 40-60 weight part are mixed.
상기 고구마 무스는 고구마를 삶아서 식힌 후 설탕과 생크림을 넣고 무스상태로 만든 것을 말한다.The sweet potato mousse refers to the mousse is made by boiling sweet potatoes and putting sugar and fresh cream.
상기 고구마 무스가 40중량부 미만인 경우 돈가스에서 보다 부드러운 식감을 느낄 수 없는 문제점이 있다.If the sweet potato mousse is less than 40 parts by weight, there is a problem that can not feel a softer texture in pork.
상기 고구마 무스가 60중량부 초과인 경우 돈가스에서 보다 부드러운 식감을 느낄 수 있겠으나, 씹히는 식감이 적게 느껴져 돈가스 고유의 식감을 느낄 수 없는 문제점이 있게 된다.When the sweet potato mousse is more than 60 parts by weight, the texture may be softer in pork cutlet, but the chewable texture is less felt, resulting in a problem in which the pork cutlet does not have a unique texture.
다음으로, 돈가스 고유의 식감을 보다 더욱 높은 효율로 살림과 더불어 보다 바삭하고 구수한 맛을 돈가스에서 연출하기 위해, 상기 a)단계의 돈육혼합물은 돈육 분쇄물 100중량부에 누룽지 분쇄물 70~90중량부, 고구마 무스 40~60중량부, 현미 5~10중량부, 찹쌀 2~3중량부, 찰현미 2~3중량부, 압맥 2~3중량부, 흑미 1~2중량부, 수수쌀 1~2중량부, 팥 1~2중량부, 콩 1~2중량부가 혼합되어 이루어지는 것이 더더욱 좋다.Next, the pork mixture of step a) is 70-90 wt. Part, sweet potato mousse 40 to 60 parts by weight, brown rice 5 to 10 parts by weight, glutinous rice 2 to 3 parts by weight, brown rice 2 to 3 parts by weight, wheat wheat 2-3 parts by weight, black rice 1-2 parts by weight, sorghum rice 1-2 It is even better that the mixture by weight, 1-2 parts by weight of red beans, 1-2 parts by weight of beans.
다음으로, 상기 b)단계는 상기 돈육혼합물을 양념액에 침지하는 단계이다.Next, step b) is a step of immersing the pork mixture in the seasoning solution.
상기 양념액은 가령, 물에 소금, 간장, 양파, 마늘, 생강, 파, 당근 등이 혼합되어 이루어질 수 있겠으나, 반드시 이에 한정되는 것은 아니며 보다 다양한 재료가 혼합되어 이루어질 수 있음은 물론이다.For example, the seasoning solution may be formed by mixing salt, soy sauce, onion, garlic, ginger, green onion, carrot, etc. in water, but is not necessarily limited thereto, and may be made by mixing various materials.
다음으로, 상기 c)단계는 상기 양념액으로부터 건져낸 상기 돈육혼합물을 돈가스 형태로 성형하는 단계이다.Next, step c) is a step of molding the pork mixture obtained from the seasoning solution in the form of pork gas.
상기 c)단계에서의 돈가스 형태의 성형물은 타원형상 등으로 성형될 수 있겠으나, 반드시 이에 한정되는 것은 아니며 보다 다양한 형상으로 성형될 수 있음은 물론이다The molded product in the form of pork gas in step c) may be molded in an elliptical shape, but is not necessarily limited thereto and may be molded in various shapes.
또한, 상기 c)단계에서의 돈가스 형태의 성형물의 상하두께는 0.5cm ~ 1cm로 이루어질 수 있겠으나, 반드시 이에 한정되는 것은 아니며, 보다 다양한 수치의 상하두께를 이룰 수 있음은 물론이다.In addition, the vertical thickness of the molded product in the form of pork gas in step c) may be made of 0.5cm ~ 1cm, but is not necessarily limited to this, of course, can be achieved in a variety of vertical thickness.
다음으로, 상기 d)단계는 돈가스 형태의 성형물에 튀김옷을 도포하는 단계이다.Next, step d) is a step of applying a frying cloth to the molded product in the form of pork gas.
상기 돈가스 형태의 성형물에 도포되는 튀김옷은 상기 돈가스 형태의 성형물에 차례대로 입혀지는 밀가루, 난백, 빵가루 등을 포함하여 이루어진다.The frying cloth applied to the tongs-shaped molding includes flour, egg white, and bread crumbs which are sequentially coated on the tongs-shaped molding.
특히, 돈가스의 구수한 맛을 보다 더욱 효과적으로 내기 위해 돈가스 형태의 성형물에 튀김옷으로서 밀가루, 난백, 누룽지 분쇄물을 차례로 입혀서 사용하는 것이 바람직하다.In particular, in order to more effectively produce the delicious taste of pork cutlet, it is preferable to apply flour, egg white, and nurungji ground products in turn as a frying cloth to the pork cutlet shaped product.
이와 같은 본 발명의 누룽지를 이용한 돈가스의 제조방법은 누룽지 및 현미 등 부재료가 혼합됨에 따라 돼지고기 특유의 잡냄새와 느끼함이 제거되고, 더욱 담백하고, 고기 씹는 식감과 비슷한 식감을 느낄 수 있는 돈가스를 제조할 수 있는 효과가 있다.Such a method for producing tonkatsu using nurungji of the present invention is to remove the smell and feeling peculiar to pork by mixing the ingredients, such as nurungji and brown rice, pork light that can feel a lighter texture, similar to the texture of chewing meat There is an effect that can be prepared.
이하, 본 발명의 누룽지를 이용한 돈가스의 제조방법을 실시예를 들어 상세히 설명하면 다음과 같고, 본 발명의 권리범위는 하기의 실시예에 한정되는 것은 아니다.
Hereinafter, a method for producing pork gas using Nurungji of the present invention will be described in detail with reference to Examples. The scope of the present invention is not limited to the following Examples.
먼저, 돈육분쇄물 100중량부에 누룽지분쇄물 90중량부를 혼합하여 돈육혼합물을 얻었다.First, 100 parts by weight of pork grits were mixed with 90 parts by weight of nurungji grits to obtain a pork mixture.
여기서, 돈육분쇄물은 돼지고기의 등심부위를 절단기를 이용하여 분쇄한 분쇄물을 이용하였고, 누룽지 분쇄물은 시중에 판매되고 있는 (주)산마루에서 제조된 누룽지를 분쇄하여 이용하였다.Here, the ground meat was used to crush the pork loin of the pork using a cutter, and the Nurungji crushed was used to crush the Nurungji produced by Sanmaru Co., Ltd. commercially available.
그리고, 돈육혼합물을 양념액에 30분 침지시킨 후 건져냈다.Then, the pork mixture was immersed in the seasoning solution for 30 minutes and then saved.
이때, 양념액은 물 100중량부에 소금 5중량부, 양파 10중량부, 간장 5중량부를 혼합하여 얻었다.At this time, the seasoning solution was obtained by mixing 5 parts by weight of salt, 10 parts by weight of onion, and 5 parts by weight of soy sauce to 100 parts by weight of water.
그리고, 돈육혼합물을 1cm의 상하두께로 타원형상의 돈가스 형태로 성형하였고, 돈가스 형태의 성형물에 튀김옷으로서 밀가루, 난백, 누룽지 분쇄물을 차례로 입혀 실시예 1의 돈가스를 제조하였다.
Then, the pork mixture was molded into an oval-shaped pork gas with a vertical thickness of 1 cm, and the pork gas of Example 1 was prepared by applying flour, egg white, and nurungji grounds in turn as a frying cloth.
실시예 1과 달리 돈육혼합물을 돈육분쇄물 100중량부, 누룽지분쇄물 70중량부, 고구마무스 60중량부를 혼합하여 얻었다.Unlike Example 1, the pork mixture was obtained by mixing 100 parts by weight of pork ground meal, 70 parts by weight of nurungji ground powder, and 60 parts by weight of sweet potato mousse.
이때, 고구마 무스로서 '(주)네오스푸드시스템'의 고구마 무스를 구입하여 사용하였다.At this time, sweet potato mousse of 'NEOS FOOD SYSTEM' was used as a sweet potato mousse.
그리고, 실시예 1과 동일한 방법으로 돈육혼합물을 양념액에 침지한 후 건져내서 돈가스 형태로 성형한 후 튀김옷을 입혀 실시예 2의 돈가스를 제조하였다.
Then, the pork mixture was immersed in the seasoning solution in the same manner as in Example 1, then taken out, molded into a pork gas form, and then coated with a frying cloth to prepare the pork gas of Example 2.
실시예 1, 2와 달리 돈육혼합물을 돈육분쇄물 100중량부, 누룽지분쇄물 70중량부, 고구마무스 40중량부, 현미 5중량부, 찹쌀 2중량부, 찰현미 3중량부, 압맥 2중량부, 흑미 2중량부, 수수쌀 1중량부, 팥 2중량부, 콩 1중량부를 혼합하여 얻었다.Unlike Examples 1 and 2, the pork mixture is 100 parts by weight of pork grits, 70 parts by weight of nurungji grinds, 40 parts by weight of sweet potato mousse, 5 parts by weight brown rice, 2 parts by weight of glutinous rice, 3 parts by weight of brown rice, 2 parts by weight of wheat flour. , 2 parts by weight of black rice, 1 part by weight of millet rice, 2 parts by weight of red beans, and 1 part by weight of beans were obtained by mixing.
이때, 고구마 무스로서, 시중에서 판매되고 있는 '(주)네오스푸드시스템'의 고구마 무스를 구입하여 사용하였다.At this time, as a sweet potato mousse, a sweet potato mousse of 'NEOS FOOD SYSTEM', which is commercially available, was purchased and used.
그리고, 실시예 1과 동일한 방법으로 돈육혼합물을 양념액에 침지한 후 건져내서 돈가스 형태로 성형한 후 튀김옷을 입혀 실시예 3의 돈가스를 제조하였다.
Then, the pork mixture was immersed in the seasoning solution in the same manner as in Example 1, then taken out, molded into a pork gas form, and then coated with a frying cloth, thereby preparing pork gas of Example 3.
[비교예 1][Comparative Example 1]
시중에서 판매되고 있는 'A'사의 돈가스를 구입하여 비교예 1로 하였다.
Tonkatsu, a commercially available 'A' company, was purchased and used as Comparative Example 1.
실시예 1 내지 3, 비교예 1의 돈가스를 식용유를 이용하여 유탕처리하였다.Pork gas of Examples 1 to 3 and Comparative Example 1 was lacquered using cooking oil.
유탕처리는 튀김팬에 식용유를 넉넉하게 붓고, 열이 오르면 각 돈가스를 식용유가 부어진 튀김팬내에 넣어 속까지 익도록 2번 튀겨내어 완성하는 것을 의미한다.
In the frying pan, a large amount of cooking oil is poured into a frying pan, and when the heat rises, each pork gas is put into a frying pan in which cooking oil is poured and then fried twice to cook until it is cooked.
이와 같이 제조된 실시예 1 내지 3의 돈가스와, 비교예 1의 시중에서 판매되는 돈가스에 대하여 맛, 식감, 냄새, 색, 전체기호도에 대한 관능평가를 실시하였다.Sensory evaluation was performed on taste, texture, smell, color, and total symbol of the tonkgas prepared in Examples 1 to 3 and the tonkgas sold in the market of Comparative Example 1.
관능평가는 성인 남녀 각 20명을 선별하여, 9점 채점법(9점 : 매우 좋음, 7점 : 좋음, 5점 : 보통, 3점 : 나쁨, 1점 : 매우 나쁨)으로 평가하였고, 그 결과는 하기의 표 1로 나타냈다.In the sensory evaluation, 20 adult men and women were selected and evaluated by the 9-point scoring method (9 points: very good, 7 points: good, 5 points: normal, 3 points: bad, 1 point: very bad). It is shown in Table 1 below.
실시예 1
Example 1
8.2
8.2
8.0
8.0
8.2
8.2
8.3
8.3
8.1
8.1
실시예 2
Example 2
8.3
8.3
8.2
8.2
8.5
8.5
8.4
8.4
8.3
8.3
실시예 3
Example 3
8.6
8.6
8.4
8.4
8.9
8.9
8.5
8.5
8.6
8.6
비교예 1
Comparative Example 1
6.5
6.5
6.3
6.3
6.6
6.6
6.9
6.9
6.5
6.5
표 1과 같이 실시예 1 내지 3의 경우 맛, 식감, 냄새, 색에 대하여 8.0이상으로 관능평가가 우수하였으나, 비교예 1의 경우 맛, 식감, 냄새, 색에 대한 관능평가가 6.9 이하로 실시예 1 내지 3에 비하여 다소 낮게 평가되었다.As shown in Table 1, in Examples 1 to 3, the sensory evaluation was excellent in taste, texture, smell, and color of 8.0 or more, whereas in Comparative Example 1, sensory evaluation of taste, texture, smell, and color of 6.9 or less was performed. Rather low compared to Examples 1-3.
Claims (4)
b) 상기 돈육혼합물을 양념액에 침지하는 단계와;
c) 상기 양념액으로부터 건져낸 상기 돈육혼합물을 돈가스 형태로 성형하는 단계와;
d) 상기 성형물에 튀김옷을 도포하는 단계;를 포함하여 이루어지고,
상기 a)단계는 돈육 분쇄물 100중량부에 누룽지 분쇄물 70~90중량부, 고구마 무스 40~60중량부를 혼합하여 돈육혼합물을 얻는 것을 특징으로 하는 누룽지를 이용한 돈가스의 제조방법.
a) mixing the pork ground and the nurungji ground product to obtain a pork mixture;
b) immersing the pork mixture in seasoning solution;
c) shaping the pork mixture obtained from the seasoning solution in the form of pork gas;
d) applying a frying cloth to the molding;
Step a) is a method for producing pork gas using nurungji, characterized in that to obtain a pork mixture by mixing 70 to 90 parts by weight of nurungji ground crushed rice, sweet potato mousse 40 to 60 parts by weight of pork ground pulverized.
상기 a)단계는 돈육 분쇄물 100중량부에 누룽지 분쇄물 70~90중량부를 혼합하여 돈육혼합물을 얻는 것을 특징으로 하는 누룽지를 이용한 돈가스의 제조방법.
The method of claim 1,
The step a) is a method for producing pork gas using nurungji, characterized in that to obtain a pork mixture by mixing 70 to 90 parts by weight of nurungji ground flour to 100 parts by weight of pork ground.
상기 a)단계는 돈육 분쇄물 100중량부에 누룽지 분쇄물 70~90중량부, 고구마 무스 40~60중량부, 현미 5~10중량부, 찹쌀 2~3중량부, 찰현미 2~3중량부, 압맥 2~3중량부, 흑미 1~2중량부, 수수쌀 1~2중량부, 팥 1~2중량부, 콩 1~2중량부를 혼합하여 돈육혼합물을 얻는 것을 특징으로 하는 누룽지를 이용한 돈가스의 제조방법.The method of claim 1,
Step a) is 100 to 100 parts by weight of pork ground pulverized wheat flour 70 to 90 parts by weight, sweet potato mousse 40 to 60 parts by weight, brown rice 5 to 10 parts by weight, glutinous rice 2 to 3 parts by weight, brown rice 2 to 3 parts by weight , Pork gas using Nurungji, characterized in that to obtain a pork mixture by mixing 2-3 parts by weight, 1 to 2 parts by weight of black rice, 1 to 2 parts by weight of sorghum, 1 to 2 parts by weight of red beans, and 1 to 2 parts by weight of beans. Manufacturing method.
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| KR20160045387A (en) | 2014-10-17 | 2016-04-27 | 온틀협동조합 | A method of manufacturing a meatball comprising nurungji and a meatball made by the method |
| KR101846091B1 (en) * | 2016-09-29 | 2018-04-05 | 장동현 | Method for preparing cutlet using scorced rice |
| KR20240134426A (en) | 2023-03-02 | 2024-09-10 | 박규완 | Method of manufacturing food and food manufactured by the same |
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| KR100452799B1 (en) | 2002-04-04 | 2004-10-14 | 강예순 | Method of made of rice-pork cutlet |
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| KR950005204A (en) * | 1993-08-10 | 1995-03-20 | 안기영 | How to prepare rice ball fried chicken |
| KR100452799B1 (en) | 2002-04-04 | 2004-10-14 | 강예순 | Method of made of rice-pork cutlet |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20160045387A (en) | 2014-10-17 | 2016-04-27 | 온틀협동조합 | A method of manufacturing a meatball comprising nurungji and a meatball made by the method |
| KR101846091B1 (en) * | 2016-09-29 | 2018-04-05 | 장동현 | Method for preparing cutlet using scorced rice |
| KR20240134426A (en) | 2023-03-02 | 2024-09-10 | 박규완 | Method of manufacturing food and food manufactured by the same |
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