Curing Method of Pork Cutlet

The present invention relates to a method for salting pork for a pork cutlet comprising the following steps: inputting pork for a pork cutlet in a pressurizing container; adding a salting solution to the pressurizing container; and pressurizing the pressurizing container. The salting solution consis...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	KANG, JI WOONG
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The present invention relates to a method for salting pork for a pork cutlet comprising the following steps: inputting pork for a pork cutlet in a pressurizing container; adding a salting solution to the pressurizing container; and pressurizing the pressurizing container. The salting solution consists of refined sugar, refined salt, pepper, L-sodium glutamate, polyphosphate, silk peptide, a mushroom extract, a fruit extract and purified water. According to the present invention, the salting solution rapidly permeates pork so efficiency for salting processes can be increased. 본 발명은 돈까스용 돈육의 염지방법에 관한 것으로, 돈까스용 돈육을 가압용기에 두는 단계, 상기 가압용기에 염지액을 부가하는 단계, 상기 가압용기를 가압하는 단계를 포함하며, 상기 염지액은 정백당, 정제염, 후추, L-글루타민산나트륨, 폴리인산염, 실크펩타이드, 버섯 추출액, 과일 엑기스 및 정제수로 이루어지는 것을 특징으로 한다.