| 摘要 |
PURPOSE: A method of making pork cutlet by curing pork with a marinade containing Rubia tinctorum extract and sauce and then coating with wheat flour, eggs and bread crumbs is provided. The addition of the Rubia tinctorum extract eliminates the odor of pork, enhances the taste and flavor of the product and gives the efficacy of Rubia tinctorum. CONSTITUTION: Pork with a thickness of 1.5 to 2cm is cured in a marinade containing 8 to 40% by weight of an extract of Rubia tinctorum L., 0 to 32% by weight of water and 60% by weight of sauce, coated with wheat flour, eggs and bread crumbs and then frozen at -20 to -30deg.C for 24hr to give pork cutlet. The marinating process is achieved by mixing 100 parts by weight of pork and 10 to 15 parts by weight of the marinade. The sauce contains 8.9 to 9.5% by weight of salt, 0.6 to 1.0% by weight of black pepper, 9.5 to 10.5% by weight of garlic, 2.5 to 3.5% by weight of ginger, 35.6 to 37.6% by weight of green onion, 27.3 to 29.3% by weight of onion, 2.5 to 3.1% by weight of phosphates, 3.5 to 3.9% by weight of sugar, 0.5 to 0.8% by weight of MSG, 0.5 to 0.8% by weight of vitamin C and 3.7 to 4.7% by weight of Krakauer Wurst Chen Seasoning. |
