| 摘要 |
A method for manufacturing seaweed-pork cutlet is provided to promote the digestion in case of ingestion and preserve the soft taste even after frying by covering tender pork with seaweeds as alkaline foods. The seaweed-pork cutlet is increased in the utility value for meal service, and the alkalinity of seaweeds neutralizes the acidity of pork cutlet, thereby preventing adult diseases caused by cholesterol. A method for manufacturing seaweed-pork cutlet using seaweeds comprises the steps of: a first process of preparing tender pork by cutting, slicing pork; a second process of sprinkling a seasoning made by mixing salt, pepper, garlic powder, and ginger powder on the tender pork, sprinkling the seasoned tender pork with a mixed oil of cooking oil and sesame oil in a volume ratio of 1:0.05~0.3, and then aging for preparing aged tender pork; a third process of soaking dried seaweeds in water, washing, pulverizing, and then preparing seaweed powder; a fourth process of adding 80~100L of water per 25kg of seaweed powder, heating at 90~110°C for 30~60min, and then preparing seaweed paste; a fifth process of stirring the seaweed paste, eggs and milk in a weigh ratio of 1:0.1~0.3:0.1~0.3, and preparing a seaweed mixture; and a sixth process of flouring the aged tender pork, soaking the floured pork in the seaweed mixture, covering with bread crumbs, spreading on a tray, and then freezing. |
