| 摘要 |
PURPOSE: A manufacturing method of baked pork cutlet is provided to manufacture pork cutlet with tender meat and to prevent intake of unnecessary fats due to the deep frying by baking with indirect heat without deep frying. CONSTITUTION: Fresh pork sirloin is sliced to the thickness 2.5-3cm and the weight 120-140g. The sliced pork sirloin is tenderized with a meat tenderizer. At least one of salt, whole pepper and olive oil is coated on the tenderized pork sirloin. At least one of chopped garlic, Dijon mustard and white wine is coated on the pre-seasoned pork sirloin. The coated pork sirloin is aged at 1-4deg.C for 100-180 hours. The aged pork sirloin is coated with medium flour 15-25g and dipped into beaten egg 15-25g. The pork sirloin dipped into beaten egg is coated thoroughly with bread crumbs 15-25g. The pork sirloin covered with bread crumbs is covered with Parmesan cheese powder. The pork sirloin covered with cheese is baked in the oven pre-heated at 210-230deg.C for 6-8 hours. The tenderizing step is conducted by passing the sliced pork sirloin through the meat tenderizer to the width direction 2-3 times and the longitudinal direction 1-2 times to cut the meat texture and punch.
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