Manufacturing method of Fried pork with Hot and Sour Soy Sauce and Fried pork manufactured by the method

• Main Author: LEE GEON YEOP
• Format: Patent
• Language: English; Korean
• Published: 08.08.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a manufacturing method of fried pork with hot and sour soy sauce, and fried pork manufactured by the method. More particularly, the method comprises the steps of: preparing pork loin; mixing the prepared pork loin with a meat aging sauce for aging; seasoning the aged pork loin with egg white, ginger juice, minced garlic, salt and pepper; coating the seasoned pork loin with starch powder and frying it in oil at 150-180℃; preparing lettuce or romaine; putting the fried pork loin on the prepared lettuce or romaine; and pouring sauce for fried pork with hot and sour soy sauce on the put pork loin, wherein the sauce for meat aging includes fig juice and Tremella fuciformis extract, and the sauce for fried pork with hot and sour soy sauce includes soy sauce, vinegar, oligosaccharides, sugar, garlic, pepper, red pepper, green pepper, and Rosa davurica extract. According to the present invention, there is an advantage of promoting the consumption of pork loin and providing consumers with dishes with new flavors. 본 발명은 돈린기의 제조방법 및 그 방법에 의한 돈린기에 관한 것으로, 더욱 상세하게 돈육의 등심을 준비하는 단계와, 상기 준비된 등심을 육류 숙성용 소스와 혼합하여 숙성하는 단계와, 상기 숙성된 등심을 달걀 흰자, 생강즙, 다진마늘, 소금 및 후추로 밑간하는 단계와, 상기 밑간된 등심에 전분가루를 입혀, 150~180℃의 기름에 튀겨내는 단계와, 양상추 또는 로메인을 준비하는 단계와, 상기 준비된 양상추 또는 로메인에 상기 튀긴 등심을 올리는 단계와, 상기 올린 등심에 돈린기용 소스를 뿌리는 단계를 포함하되, 상기 육류 숙성용 소스는 무화과 착즙액 및 흰목이버섯 추출물을 포함하며, 상기 돈린기용 소스는 간장, 식초, 올리고당, 설탕, 마늘, 후추, 홍고추, 청고추 및 생열귀 추출물을 포함하는 것을 특징으로 한다. 본 발명에 의하면, 등심의 소비를 촉진하고, 소비자에게 신규한 풍미의 요리를 제공할 수 있다는 장점이 있다.