Method for preparing roll katsu, and roll katsu prepared thereby

Abstract

This method for preparing roll katsu may comprise: a step for preparing gimbap; a step for freezing the prepared gimbap; a step for wrapping the frozen gimbap with pork loin; a step for coating the gimbap wrapped with pork loin with batter and breadcrumbs; and a step for freezing the gimbap coated with the batter and breadcrumbs.

Description

Method for manufacturing roll katsu and roll katsu manufactured thereby

[0001] The present invention relates to a method for manufacturing a roll katsu and a roll katsu manufactured thereby, and more specifically, to a method for manufacturing a roll katsu in which meat is used as the outer layer and ingredients are filled inside, and a roll katsu manufactured thereby.

[0002] Generally, methods of cooking meat include boiling, grilling, or frying. Tonkatsu is a popular dish made by frying meat in oil.

[0003] Roll katsu is a variation of tonkatsu, a dish made by spreading meat thinly and wide, placing various ingredients on top, rolling it up, and deep-frying it in oil.

[0004] However, since the aforementioned manufacturing methods for the roll katsu are inefficient and subject to significant variation depending on the individual, it is difficult to manufacture the roll katsu repeatedly or mass-produce it. Furthermore, because the material becomes disorganized or its shape changes during the manufacturing process, it is difficult to produce it in a consistent size or form.

[0005] The present invention provides a method for manufacturing roll katsu that prevents the material from becoming disorganized or its shape from changing, and enables repetitive manufacturing and mass production, and roll katsu manufactured by the same.

[0006] A method for manufacturing roll katsu according to the present invention may include the steps of manufacturing gimbap, freezing the manufactured gimbap, wrapping the frozen gimbap with pork loin, coating the gimbap wrapped in pork loin with dough and breadcrumbs, and freezing the finished roll katsu product coated with dough and breadcrumbs.

[0007] According to one embodiment of the present invention, the step of manufacturing the gimbap may include the step of cooking rice, the step of adding stir-fried minced pork, squid tentacles, carrots, green onions, mayonnaise, sesame oil, sesame seeds, beef seasoning powder, and pepper to the rice and mixing to form mixed rice, and the step of placing the mixed rice on a sheet of seaweed and rolling it up.

[0008] According to one embodiment of the present invention, the step of cooking rice may include the step of mixing washed rice and squid ink powder, and the step of adding water to the mixture of rice and squid ink powder and heating it.

[0009] According to one embodiment of the present invention, in the step of forming the mixed rice, the ingredients may be mixed in a ratio of 230 to 270 parts by weight of the stir-fried minced pork, 270 to 330 parts by weight of the squid tentacles, 135 to 165 parts by weight of the carrots, 55 to 65 parts by weight of the green onions, 45 to 55 parts by weight of the mayonnaise, 22 to 28 parts by weight of the sesame oil, 18 to 22 parts by weight of the sesame seeds, 18 to 22 parts by weight of the beef seasoning powder, and 3 to 5 parts by weight of the pepper, relative to 2200 parts by weight of the rice.

[0010] According to one embodiment of the present invention, the stir-fried minced pork may be prepared by mixing 1250 parts by weight of minced pork, 90 to 110 parts by weight of pork rib seasoning, 25 to 35 parts by weight of minced ginger, 18 to 22 parts by weight of cooking wine, 14 to 18 parts by weight of monosodium glutamate, 8 to 12 parts by weight of salt, and 1 to 3 parts by weight of pepper, and then stir-frying with pork fat.

[0011] According to one embodiment of the present invention, the dough may be formed by mixing 900 to 1100 parts by weight of frying powder, 90 to 110 parts by weight of potato starch, 4 to 6 parts by weight of sodium glutamate, 4 to 6 parts by weight of salt, and 1 to 2 parts by weight of pepper with respect to 1250 parts by weight of water.

[0012] The roll katsu according to the present invention can be manufactured by the above manufacturing method.

[0013] According to the present invention, by freezing the gimbap and wrapping the frozen gimbap with pork loin, it is possible to prevent the gimbap, which is the internal ingredient, from becoming disorganized or changing shape. Furthermore, since the gimbap is used as the internal ingredient of the roll katsu, the roll katsu can be manufactured repeatedly and can also be mass-produced.

[0014] FIG. 1 is a flowchart for explaining a method for manufacturing roll katsu according to one embodiment of the present invention.

[0015] Figure 2 is a flowchart for explaining the method of manufacturing Gimbap shown in Figure 1.

[0016] The present invention will be described in detail below with reference to the attached drawings. Since the present invention is susceptible to various modifications and may take various forms, specific embodiments are illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to the specific disclosed forms, and it should be understood that it includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the present invention. Similar reference numerals have been used for similar components in the description of each drawing. In the attached drawings, the dimensions of the structures are shown enlarged compared to the actual dimensions for clarity of the present invention.

[0017] Terms such as "first," "second," etc., may be used to describe various components, but said components should not be limited by said terms. These terms are used solely for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be named the second component, and similarly, the second component may be named the first component.

[0018] The terms used in this application are used merely to describe specific embodiments and are not intended to limit the invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, terms such as "comprising" or "having" are intended to specify the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0019] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application.

[0020]

[0021] FIG. 1 is a flowchart for explaining a method for manufacturing roll katsu according to one embodiment of the present invention.

[0022] Referring to FIG. 1, the method for manufacturing roll katsu may include the steps of manufacturing gimbap (S110), freezing the manufactured gimbap (S120), wrapping the frozen gimbap with pork loin (S130), coating the gimbap wrapped with pork loin with dough and breadcrumbs (S140), and freezing the finished roll katsu product coated with dough and breadcrumbs (S150).

[0023]

[0024] The step of manufacturing the above gimbap (S110) is a process of manufacturing gimbap using rice and seaweed, and may include a step of cooking rice (S111), a step of forming mixed rice (S112), and a step of rolling the mixed rice with seaweed (S113).

[0025] Specifically, the step of cooking rice (S111) may include the step of mixing washed rice and squid ink powder, and the step of adding water to the mixture of rice and squid ink powder and heating it.

[0026] In the step of mixing the washed rice and the squid ink powder, 15 to 25 parts by weight of the squid ink powder may be mixed with 2200 parts by weight of the washed rice.

[0027] If the above squid ink powder is mixed in an amount of less than 15 parts by weight, the effect of the rice turning black due to the above squid ink powder may be negligible. If the above squid ink powder is mixed in an amount exceeding 25 parts by weight, the rice may become excessively black due to the above squid ink powder.

[0028] In the step of adding water to the mixture of rice and squid ink powder and heating, heating may be carried out for about 23 to 27 minutes.

[0029] In the step (112) of forming the mixed rice, stir-fried minced pork, squid tentacles, carrots, green onions, mayonnaise, sesame oil, sesame seeds, beef seasoning powder, and pepper can be added to the rice and mixed to form the mixed rice.

[0030] At this time, the ingredients may be mixed in the following proportions relative to 2200 parts by weight of rice: 230 to 270 parts by weight of stir-fried minced pork, 270 to 330 parts by weight of squid legs, 135 to 165 parts by weight of carrots, 55 to 65 parts by weight of green onions, 45 to 55 parts by weight of mayonnaise, 22 to 28 parts by weight of sesame oil, 18 to 22 parts by weight of sesame seeds, 18 to 22 parts by weight of beef seasoning powder, and 3 to 5 parts by weight of pepper.

[0031] The above squid tentacles, the above carrots, and the above green onions may be cut into appropriate sizes or mixed in a minced state.

[0032] In particular, the above-mentioned stir-fried minced pork can be prepared by mixing minced pork, pork rib seasoning, minced ginger, cooking wine, monosodium glutamate, salt, and pepper, and then stir-frying it in pork fat.

[0033] At this time, the mixture may be mixed in the ratio of 1250 parts by weight of minced pork, 90 to 110 parts by weight of pork rib seasoning, 25 to 35 parts by weight of minced ginger, 18 to 22 parts by weight of cooking wine, 14 to 18 parts by weight of sodium glutamate, 8 to 12 parts by weight of salt, and 1 to 3 parts by weight of pepper.

[0034] The above mixed rice can be divided into portions of 200 to 210g each.

[0035] In the step (S113) of rolling the mixed rice with seaweed, the mixed rice is placed on the seaweed for gimbap to spread it out, and then the divided mixed rice and the seaweed are rolled up to produce the gimbap.

[0036] At this time, 200 to 210g of mixed rice may be used per sheet of seaweed for gimbap.

[0037]

[0038] In the step (S120) of freezing the above-mentioned gimbap, the gimbap can be rapidly frozen at a temperature of -20°C or lower for 24 hours.

[0039] Since the above gimbap is frozen, it is possible to prevent the gimbap, which is an internal ingredient of the roll katsu, from becoming disorganized or changing shape.

[0040]

[0041] In the step (S130) of wrapping the frozen gimbap with pork loin, the pork loin can be thinly sliced, and then the frozen gimbap can be wrapped with the sliced ​​pork loin.

[0042] At this time, the pork loin can be thinly sliced ​​into a square shape, similar to the seaweed used for gimbap. Therefore, the gimbap can be uniformly wrapped with the pork loin.

[0043] Since the above gimbap is in a frozen state, it is possible to prevent the gimbap from falling apart or deforming when wrapping it with the above pork loin. Therefore, the gimbap can be easily wrapped with the above pork loin.

[0044] Meanwhile, other types of pork, such as pork tenderloin, may be used instead of the aforementioned pork loin. Additionally, beef or chicken may be used to wrap the gimbap in addition to pork.

[0045]

[0046] In the step (S140) of coating the gimbap wrapped in pork loin with batter and breadcrumbs, the batter is formed, the gimbap wrapped in pork loin is dipped in the batter to coat it, and the gimbap wrapped in pork loin coated with the batter is dipped in breadcrumbs to coat it. By coating the gimbap wrapped in pork loin with batter and breadcrumbs, a finished roll katsu product can be completed.

[0047] Since the above gimbap is in a state of rapid freezing at -20℃ or lower for 24 hours, the dough coated on the surface of the gimbap wrapped in pork loin can be fixed to the surface of the gimbap wrapped in pork loin without flowing due to the condensation effect caused by cooling, etc.

[0048] In addition, since the breadcrumbs are applied to the surface of the gimbap wrapped in the pork loin evenly coated with the dough, the dough and the breadcrumbs can be effectively attached.

[0049] The above batter can be formed by mixing water, frying powder, potato starch, monosodium glutamate, salt, and pepper.

[0050] Specifically, 900 to 1100 parts by weight of frying powder, 90 to 110 parts by weight of potato starch, 4 to 6 parts by weight of sodium glutamate, 4 to 6 parts by weight of salt, and 1 to 2 parts by weight of pepper may be mixed with 1250 parts by weight of water.

[0051] For example, about 55 to 65 g of the above batter and about 45 to 55 g of the above breadcrumbs may be used per gimbap wrapped in pork loin.

[0052]

[0053] In the step (S150) of freezing the finished roll katsu product coated with dough and breadcrumbs, the gimbap coated with dough and breadcrumbs can be rapidly frozen to -20°C or lower.

[0054] Through the rapid freezing described above, the dough and breadcrumbs are completely frozen and can maintain a solid bonded state.

[0055] Roll katsu can be completed by the manufacturing method described above.

[0056] By rapidly freezing the gimbap, which is an internal ingredient, during the manufacture of the roll katsu, the gimbap does not become disorganized or change shape, allowing the roll katsu to be made in a consistent size or shape. Therefore, the roll katsu can be manufactured repeatedly, and mass production is also possible.

[0057] In addition, by rapidly freezing the finished roll katsu product, the dough and breadcrumbs are prevented from escaping from the surface of the roll katsu, and the roll katsu can be manufactured more robustly.

[0058]

[0059] Meanwhile, the above-mentioned roll katsu is packaged in boxes in fixed quantities and can be delivered to roll katsu retailers in a frozen state. Therefore, it is possible to prevent the roll katsu from deteriorating or spoiling during the distribution process.

[0060] Afterwards, the roll katsu seller can thaw the frozen roll katsu and fry it in oil to sell it.

[0061]

[0062] Although the present invention has been described above with reference to preferred embodiments, those skilled in the art will understand that various modifications and changes can be made to the invention without departing from the spirit and scope of the invention as set forth in the following claims.

Claims

1. Step of making gimbap; Step of freezing the manufactured gimbap; Step of wrapping frozen gimbap with pork loin; Step of coating the gimbap wrapped in pork loin with batter and breadcrumbs; and A method for manufacturing roll katsu characterized by including the step of freezing a finished roll katsu product coated with dough and breadcrumbs.

2. In Paragraph 1, The step of manufacturing the above gimbap is, The stage of cooking rice; A step of adding stir-fried minced pork, squid tentacles, carrots, green onions, mayonnaise, sesame oil, sesame seeds, beef seasoning powder, and pepper to the above rice and mixing to form mixed rice; and A method for manufacturing roll katsu characterized by including the step of spreading the above-mentioned mixed rice onto seaweed and rolling it up.

3. In Paragraph 2, The above step of cooking rice is, A step of mixing washed rice and squid ink powder; and A method for manufacturing roll katsu characterized by including the step of adding water to a mixture of rice and squid ink powder and heating it.

4. In Paragraph 2, In the step of forming the above mixed rice, A method for manufacturing roll katsu characterized by mixing, for every 2200 parts by weight of rice, 230 to 270 parts by weight of stir-fried minced pork, 270 to 330 parts by weight of squid tentacles, 135 to 165 parts by weight of carrots, 55 to 65 parts by weight of green onions, 45 to 55 parts by weight of mayonnaise, 22 to 28 parts by weight of sesame oil, 18 to 22 parts by weight of sesame seeds, 18 to 22 parts by weight of beef seasoning powder, and 3 to 5 parts by weight of pepper.

5. In Paragraph 2, The above-mentioned stir-fried minced pork is, A method for manufacturing roll katsu characterized by mixing 1,250 parts by weight of minced pork, 90 to 110 parts by weight of pork rib seasoning, 25 to 35 parts by weight of minced ginger, 18 to 22 parts by weight of cooking wine, 14 to 18 parts by weight of monosodium glutamate, 8 to 12 parts by weight of salt, and 1 to 3 parts by weight of pepper, and then stir-frying in pork fat.

6. In Paragraph 1, The above dough is, A method for manufacturing roll katsu characterized by mixing 900 to 1100 parts by weight of frying powder, 90 to 110 parts by weight of potato starch, 4 to 6 parts by weight of monosodium glutamate, 4 to 6 parts by weight of salt, and 1 to 2 parts by weight of pepper with respect to 1250 parts by weight of water.

7. Rolled cutlets characterized by being manufactured by the manufacturing method of claim 1.

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