PRODUCTION OF PORK CUTLET

• Main Author: KIM, HAN BEOM
• Format: Patent
• Language: English; Korean
• Published: 15.03.2002
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: A process of preparing pork cutlet by placing ham or cheese between two layers of meat around the backbone of pork, coating wheat flour dough and then frying is provided. Whereby, the pork cutlet has a characteristic taste by the infiltration of the cheese into the meat around the backbone. CONSTITUTION: Meat around the backbone of pork(12) is cut into two layers with a thickness of 5 to 8mm in the shape of a regular quadrilateral and the meat is tenderized by beating with a meat tenderizing mallet until the meat around the backbone of pork is thickened to 50% and then sprinkled with salt and black pepper. Ham(13) and cheese(14) are subjected to placing between two layers of the tenderized meat and formed.