PORK CUTLET MANUFACTURING METHOD AND MANUFACTURING METHOD OF THE PORK CUTLET WAS MANUFACTURED BY

• Main Author: LEE, WAN HO
• Format: Patent
• Language: English; Korean
• Published: 25.09.2013
• 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

PURPOSE: A production method of pork cutlet is provided to offer the crunchy texture of the outer skin of the pork cutlet and the soft texture of pork at the same time. CONSTITUTION: Pork sirloin lumps are thawed (S10). The pork sirloin lumps are molded into a circular shape (S20). The molded pork sirloin lumps are cut into sirloin slices with predetermined thickness and size (S30). The sirloin slices are overlapped so that the skin and the meat on the sirloin slices are crossed to the opposite direction (S40). The sirloin slices are coated with flour batter (S50). The sirloin slices are coated with fresh bread crumbs (S60). The coated sirloin slices are rapidly frozen (S70). [Reference numerals] (S10) Step of thawing; (S20) Step of molding; (S30) Step of cutting; (S40) Step of layering; (S50) Step of soaking flour batter; (S60) Step of coating fresh bread crumbs; (S70) Step of rapidly freezing; (S80) Step of packing