Production method of bowl of rice with breaded and fried pork cutlet on top, and bowl of rice with breaded and fried pork cutlet on top

Abstract

To provide a production method of a bowl of rice with breaded and fried pork cutlet on top, capable of achieving a texture of breaded and fried pork cutlet similar to a texture of immediately after fried pork cutlet.SOLUTION: A production method of a bowl of rice with breaded and fried pork cutlet on top 1, comprises: a pork cutlet generation step for coating meat for fried pork cutlet with a batter coating and deep frying pork cutlet 13; an egg layer formation step for heating an egg for forming an egg layer 12; an egg layer arrangement step for arranging the egg layer 12 formed in the egg layer formation step, on rice 11 dished on tableware 2; and a breaded and fried pork cutlet arrangement step for arranging on the egg layer 12, the pork cutlet 13 deep fried in the pork cutlet generation step, where the pork cutlet 13 is not covered with the egg.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing a pork cutlet bowl and a pork cutlet bowl. [Background technology]

[0002] Various methods for cooking katsudon are known in the past. For example, Patent Document 1 describes a bowl body, rice served in the bowl body, and multiple pieces of beef cutlets placed on the rice. The beef cutlets in Patent Document 1 are made by dipping thin pieces of beef in beaten egg, coating them completely with breadcrumbs, and frying them, and then dipping them in sauce immediately after frying, and placing them on top of the rice without cutting them. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Utility Model Registration No. 3202215 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the conventional cooking method for katsudon involves binding the katsu with cooked eggs, which causes moisture to be absorbed by the katsu through the eggs, making it difficult to achieve the crispy texture of the katsu itself, just like when it is freshly fried.

[0005] The present invention has been made in consideration of the above circumstances, and aims to provide a method for producing a katsudon and a katsudon that can achieve the texture of freshly fried cutlet. [Means for solving the problem]

[0006] In order to achieve the above-mentioned object, one aspect of the present invention is a method for producing katsudon, comprising: a cutlet making step of coating meat in batter and frying the cutlet; an egg layer forming step of heating and cooking an egg to form an egg layer; an egg layer arranging step of arranging the egg layer formed in the egg layer forming step on top of rice served in a dish; and a cutlet arranging step of arranging the cutlet fried in the cutlet making step on top of the egg layer, wherein the cutlet is not bound to the egg.

[0007] Another aspect of the present invention is a katsudon (pork cutlet rice bowl) including rice served in a dish, an egg layer formed of a cooked egg placed on the rice, and a cutlet made by coating meat in batter and deep frying, placed on the egg layer without being bound by the egg. Effect of the Invention

[0008] According to the present invention, it is possible to provide a method for producing a katsudon and a katsudon that can achieve the texture of freshly fried cutlet. [Brief description of the drawings]

[0009] [Figure 1] FIG. 1 is a cross-sectional view showing a schematic configuration of a katsudon according to one embodiment of the present invention. [Diagram 2] 1 is a flowchart showing the flow of a process for serving katsudon in this embodiment. [Diagram 3] 3 is a cross-sectional view showing a schematic diagram of a cutlet being placed on an egg layer in the method for producing the cutlet bowl of this embodiment. FIG. [Figure 4] FIG. 11 is a cross-sectional view showing a schematic configuration of a modified example of the pork cutlet bowl. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

[0011] Fig. 1 is a cross-sectional view showing a schematic configuration of a katsudon 1 according to one embodiment of the present invention. As shown in Fig. 1, the katsudon 1 of this embodiment includes rice 11 served in a dish 2 such as a rice bowl, an egg layer 12 placed on the rice 11, and a cutlet 13 placed on the egg layer 12.

[0012] The rice 11 is one of the ingredients made by cooking rice, wheat, millet, etc. In this embodiment, the rice 11 is, for example, cooked white rice, but is not limited to this. For example, the rice 11 may be made by using mixed grain rice.

[0013] The egg layer 12 is one of the ingredients made by cooking eggs. In this embodiment, the egg layer 12 is a semi-solid mass containing eggs, sugar, white soup stock, and the like. The egg layer 12 does not necessarily have to be a uniform layer. The egg layer 12 is cooked by semi-heating, not completely cooking, so that the texture when it enters the consumer's mouth is soft. This provides the consumer with a fluffy and melting texture. In addition to eggs, ingredients such as onions may be further added to the egg layer 12.

[0014] The cutlet 13 is one of the ingredients in which pork is deep-fried in a batter of breadcrumbs or the like. The cutlet 13 of this embodiment is placed on the egg layer 12 in a state in which it is pre-cut into bite-sized pieces so that consumers can easily put it in their mouths. In addition to pork, the cutlet 13 may be made of beef, chicken, or the like. The batter is a typical cutlet batter made of wheat flour, eggs, breadcrumbs, and the like.

[0015] Moreover, cutlet 13 is not bound to egg layer 12, but is placed on egg layer 12 separately from egg layer 12. As a result, the main part of the lower surface of cutlet 13 is in contact with egg layer 12, while the other parts are not in contact with egg layer 12.

[0016] Next, a process for plating the pork cutlet bowl 1 will be described with reference to Fig. 2. Fig. 2 is a flow chart showing the flow of the process for plating the pork cutlet bowl 1 of this embodiment. Fig. 3 is a cross-sectional view that typically shows a state in which the pork cutlet 13 is placed on the egg layer 12 in the method for producing the pork cutlet bowl 1 of this embodiment.

[0017] In step S1, rice 11 is served in a dish 2. For example, the dish 2 is a rice bowl, and the rice 11 is cooked rice.

[0018] In step S2, the egg layer 12 is placed on the rice 11. As described above, the egg layer 12 is produced by adding seasonings such as sugar and white dashi to eggs and heating them in a cooker. White dashi is produced by adding seasonings such as soy sauce, mirin, and sugar to a stock made from kelp, dried bonito flakes, etc.

[0019] The weight of sugar is preferably in the range of 1 / 70 to 9 / 70 of the weight of eggs. In this embodiment, the weight of sugar is 5 / 70 of the weight of eggs. The weight of white dashi is preferably in the range of 1 / 62 to 9 / 62 of the weight of eggs. In this embodiment, the weight of white dashi is 5 / 62 of the weight of eggs.

[0020] In step S3, cutlet 13 is placed on top of egg layer 12 placed on rice 11. As shown in Fig. 3, cutlet 13 is not bound to egg layer 12 but is placed on top of egg layer 12 as a separate piece. Condiments such as sauce or soy sauce are poured on cutlet 13.

[0021] Here, a description will be given of an example of a method for producing the cutlet 13. In this embodiment, the cutlet 13 is produced by frying pork (e.g., 120 g to 900 g) coated with breadcrumbs or the like in lard at a relatively high temperature range of 165° C. to 190° C. (e.g., 180° C.) for a predetermined time (e.g., 3 minutes).

[0022] The amount of pork is not particularly limited, but is more preferably 120g to 150g. In the case of a large piece of pork exceeding 150g, it is preferable to previously cook the pork at low temperature. In the low temperature cooking process, for example, the pork is heated at a temperature range of 57.5°C to 62°C for 30 to 60 minutes.

[0023] Lard is also used in combination with pure lard and processed lard. For example, pure lard is made using only refined lard, while processed lard is made using edible fats whose main ingredient is refined lard.

[0024] The ratio of pure lard to processed lard is preferably such that the ratio of pure lard exceeds the ratio of processed lard, and more preferably, the ratio is 70% to 90% pure lard and 30% to 10% processed lard.

[0025] The steps of producing the egg layer 12 and the cutlet 13 may be performed in parallel, or either the egg layer 12 or the cutlet 13 may be produced first.

[0026] As described above, the manufacturing method of the cutlet bowl 1 in this embodiment includes a cutlet making step of coating meat in batter and frying the cutlet 13, an egg layer forming step of heating and cooking an egg to form an egg layer 12, an egg layer arranging step of arranging the egg layer 12 formed in the egg layer forming step on top of the rice 11 served in the dish 2, and a cutlet arranging step of arranging the cutlet 13 fried in the cutlet making step on top of the egg layer 12.

[0027] Moreover, the katsudon 1 of this embodiment includes rice 11 served in a dish 2, an egg layer 12 formed from a cooked egg placed on the rice 11, and a deep-fried cutlet 13 made of batter and placed on the egg layer 12 without being bound by the egg.

[0028] The manufacturing method of the katsudon 1 and the configuration of the katsudon 1 of this embodiment effectively suppress the transfer of moisture and other substances from the egg layer 12 to the katsudon 13, and the freshly fried, crispy texture can be well maintained until it reaches the consumer's mouth.

[0029] In the cutlet making step of this embodiment, 120 g to 900 g of pork is coated with batter and fried in lard at a temperature of 165° C. to 190° C. to make the cutlet.

[0030] This allows the cutlet 13 that is not bound by the egg layer 12 to have a crispier texture.

[0031] In addition, in the cutlet production step in this embodiment, a low-temperature heat treatment may be performed by heating at 57.5° C. to 62° C. for 30 to 60 minutes before frying in lard.

[0032] This means that even if the pork is large, weighing over 150g, or if you want it to be cooked thoroughly, it can be cooked thoroughly using low-temperature heating.

[0033] In this embodiment, the lard is a combination of pure lard and prepared lard, with a weight ratio of 70 to 90% pure lard and 30 to 10% prepared lard.

[0034] This allows the cutlet 13 to have a crispy texture compared to when it is fried in 100% pure lard. In particular, in this embodiment, the cutlet 13 does not go through a process of sealing, so the crispy texture of the cutlet 13 can be more pronounced.

[0035] Also, in this embodiment, the egg layer 12 is produced by adding sugar in a weight range of 1 / 70 to 9 / 70 of the weight of the egg and white dashi in a weight range of 1 / 62 to 9 / 62 of the weight of the egg to the egg and heating the mixture.

[0036] This makes it possible to produce an egg layer 12 suitable for a crispy cutlet 13. In addition, by forming the egg layer 12 by performing a heat treatment (semi-heat treatment) so as to make it fluffy and achieve a melting texture, the difference in texture from the crispy cutlet 13 is more pronounced, and the deliciousness can be enhanced.

[0037] The configuration of the katsudon 1 is not limited to that of the above embodiment. Fig. 4 is a cross-sectional view showing a schematic configuration of a modified katsudon 1a. Fig. 4 shows a katsudon 1a in which a raw egg yolk 14 is placed on top of a cutlet 13. In this modified example, the cutlet 13 is sandwiched between the egg yolk 14 and the egg layer 12 in the vertical direction. In this modified example, the crispy texture of the cutlet is maintained while the texture and flavor of the egg yolk can be added. Furthermore, vegetables such as mitsuba can be added to the configurations of Figs. 1 and 4.

[0038] The above describes one embodiment of the present invention and its modified examples. However, the present invention is not limited to the above-described embodiment and modified examples, and modifications, improvements, etc. that can achieve the object of the present invention are included in the present invention. [Explanation of symbols]

[0039] 1: Pork cutlet bowl 2: Tableware 11: Rice 12: Egg layer 13: Cutlet

Claims

1. A cutlet making step in which the meat is coated with batter and deep-fried; An egg layer forming step of cooking eggs to form an egg layer; an egg layer arrangement step of arranging the egg layer formed in the egg layer formation step on rice served in a dish; A cutlet placement step in which the cutlet fried in the cutlet formation step is placed on the egg layer; The cutlet is not bound to the egg, How to make katsudon.

2. The cutlet-making step comprises coating 120 g to 900 g of pork with batter and frying the pork using lard at a temperature of 165° C. to 190° C. to produce the cutlet; The method for producing the katsudon according to claim 1.

3. In the cutlet production step, a low-temperature heat treatment is performed at a temperature of 57.5°C to 62°C for 30 to 60 minutes before frying in the lard. The method for producing the katsudon according to claim 2.

4. The lard is comprised of a combination of pure lard and prepared lard; The pure lard is 70 to 90% by weight, and the prepared lard is 30 to 10% by weight. The method for producing the katsudon according to claim 2 or 3.

5. The egg layer is produced by adding sugar having a weight ranging from 1 / 70 to 9 / 70 of the weight of the egg and white dashi having a weight ranging from 1 / 62 to 9 / 62 of the weight of the egg to the egg and heating the egg. A method for producing the katsudon according to any one of claims 1 to 3.

6. Rice served on a plate, An egg layer formed of cooked eggs placed on the rice; A fried cutlet made by coating meat with batter and placing it on the egg layer without being bound by the egg; Including pork cutlet bowl.

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