| 摘要 |
PURPOSE: A method of making pork cutlet with sesame oil and soy bean is provided to mix sesame oil and soy bean which are fermented with sliced pork. CONSTITUTION: A method of making pork cutlet with sesame oil and soy bean comprises the following steps. Sesame oil is stir-fried for 20-40 minutes at a temperature of 180-300°C and pressurized at 300-600kg/cm^2 to extract the fat for making sesame defatted meal. Soy bean is washed to be mixed with water at a ratio of 1:2 to make the first mixture. The first mixture is dipped into water for 24-48 hours at a temperature of 30-40°C and maintained at a temperature of 120-140°C for 30-40 minutes. The first mixture is cooled at a temperature of 40-65°C and mixed with sesame oil defatted meal at a ratio of 3:7 to make the second mixture. The second mixture is vaccinated with Bacillus subtilis and fermented at a temperature of 37-45°C for 24-72 hours in 70-80% humidity. The fermented second mixture is dried at a temperature of 40-60°C for 36-72 hours and pulverized. The pulverized mixture of 0.5-5.0 parts by weight is mixed with pork of 100 parts by weight to make the pork cutlet ingredient. The pork cutlet ingredient is coated with bread crumbs. The pork cutlet with bread crumbs is fried at a temperature of 160-200°C for 1-3 minutes. [Reference numerals] (AA) Start; (BB) End; (S10) Generate sesame defatted meal by stir-frying sesame for 20-40 minutes at a temperature of 180-300°C, pressurizing at a pressure of 300-600kg/cm^2, and extracting oil; (S20) Generate a first mixture by washing soy bean and mixing water and the soy bean at a ratio of 2:1; (S30) Dip the first mixture for 24-48 hours at a temperature of 30-40°C and steam at a temperature of 120-140°C for 30-40 minutes; (S40) Generate a second mixture by cooling the steamed first mixture into a temperature of 40-65°C and mixing the first mixture and the sesame oil defatted meal at a ratio of 3:7; (S50) Vaccinate Bacillus subtilis into the second mixture and ferment at a temperature of 37-45°C for 24-72 hours in 70-80% humidity; (S60) Dry the fermented second mixture at 50°C for 36 hours or more and pulverize to become powder; (S70) Generate a pork cutlet mixture by mixing 0.5-5.0 parts by weight of powderized fermented mixture with 100 parts by weight of pork meat; (S80) Coat the pork cutlet mixture with bread crumbs; (S90) Fry the pork cutlet mixture at a temperature of 160-200°C for 1-3 minutes
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