摘要 |
PURPOSE: Provided is a method for cooking cutlets which have a uniform shape and characteristic flavor and abundant nutrients, thereby regulating the shape and size of the cutlets. CONSTITUTION: In a method for cooking cutlets by tenderization of meat, seasoning, coating and frying, it is characterized by the steps of: mixing 74-81 wt.% of strong flour, 1-2 wt.% of salt, 15-20 wt.% of starch added with 5% of flavoring powder and 3-4 wt.% of nutrients and sieving them; adding fermented yeast, oil and milk to the sieved mixture and kneading them; fermenting the dough in a vinyl bag and re-fermenting it at 5 deg.C in a refrigerator; making the fermented dough into dough paper having a thickness of 0.1cm or less and shaping it; forming a meat layer on the dough paper; topping other ingredients on the meat layer; and folding the dough paper to wrap the topped ingredients and coating it with crumbs.
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