METHOD FOR PREPARING JUICINESS AND COHESIVENESS IMPROVED DUMPLING PORK CUTLET AND DUMPLING PORK CUTLET PREPARED BY THE SAME

摘要

The present invention comprises the steps of (a) preparing a dumpling cow by mixing raw meat, fat, and ingredients; (B) preparing a frozen dumplings by rapidly freezing the dumplings with liquid nitrogen; (c) shaping the frozen dumplings into a predetermined shape to produce molded dumplings; And (d) applying a batter solution and bread crumbs to the molded dumplings one after another to rapidly freeze them to prepare frozen dumpling tonkatsu. By doing so, the water retention capacity of the dumplings is increased to increase the cohesiveness and hardness to facilitate the molding while realizing the juiceability, and mass production is facilitated. You can improve the preference of fried dumpling pork cutlet.