KR20240085928A - Manufacturing method for vegan pork cutlet - Google Patents

Abstract

The present invention relates to a manufacturing method for vegan pork cutlet. More specifically, the method comprises: a soy-based meat manufacturing step of producing cutlet meat by mixing soybean powder, corn starch, and crushed vegetable materials; a plant oil application step of applying plant oil to the surface of the soy-based meat manufactured through the soy-based meat manufacturing step; a batter application step of applying plant-based batter to the surface of the soy-based meat to which the plant oil is applied through the plant oil application step; a breading powder application step of applying plant-based breading powder to the surface of the soy-based meat to which the batter is applied through the batter application step; and a frying step of frying the soy-based meat coated with the breading powder in plant-based frying oil. The vegan pork cutlet manufactured through the above process not only provides a taste, texture, and flavor similar to pork-based cutlets, but also is gluten-free for better digestion and is made entirely of plant-based ingredients, making it suitable for vegetarians including vegans.

Description

Manufacturing method of vegan pork cutlet {MANUFACTURING METHOD FOR VEGAN PORK CUTLET}

The present invention relates to a method of manufacturing vegan pork cutlet, and more specifically, not only does it have a taste, texture and flavor similar to pork cutlet using pork, but it is also easy to digest because it does not contain gluten, and it is made of vegetable ingredients so it can be used by vegetarians such as vegans. This is about the manufacturing method of vegan pork cutlet that can be consumed by oneself.

The word ‘tonkatsu’ comes from a combination of the words ‘pork’ (豚) and ‘cutlet’ (thinly sliced meat). These pork cutlets originated from Wiener schnitzel, a pork dish enjoyed in Germany, Austria, and the Czech Republic, and were served with Japanese soy sauce and starch syrup sauce and developed into the current form of light Western food. In particular, in our country, pork cutlet began to be sold in restaurants in the mid-1970s, and with the advent of frozen food or family restaurants in the early 1990s, it has become a popular food enjoyed by people of all ages.

In general, pork cutlet is cut from pork, spread thinly through a physical tenderizing process, seasoned with salt and pepper, coated with flour, eggs, breadcrumbs, etc., processed, and fried in oil. Additionally, pork has a lot of fat and is somewhat tough. Here, tenderloin or sirloin parts of pork, which are relatively low in fat and less chewy, have been used as the main ingredient for pork cutlet.

However, recently, the number of vegetarians such as vegans who avoid foods made of animal protein or animal fat is increasing, and accordingly, the demand for foods that do not use animal protein or fat is increasing.

For example, attempts have been made to replace conventional raw meat by manufacturing soybean meat using soybeans as the main ingredient. However, conventional soybean meat not only contains a large amount of gluten, which can cause digestive problems due to its viscosity and texture. There was a problem with low consumer preference due to the lower taste and texture compared to raw meat.

Korean Patent Registration No. 10-1397794 (2014.05.14.) Korean Patent Registration No. 10-2321525 (2021.10.29.)

The purpose of the present invention is to provide a method for producing vegan pork cutlet that not only has a taste, texture, and flavor similar to pork cutlet using pork, but is also easily digested because it does not contain gluten, and can be consumed by vegetarians such as vegans because it is made of vegetable ingredients. It is done.

The purpose of the present invention is to prepare soybean meat by mixing soybean powder, corn starch and vegetable grinds to produce pork cutlet meat, and to apply vegetable oil to the surface of the soybean meat produced through the soybean meat production step. A frying step of applying vegetable batter to the surface of the soybean meat coated with vegetable oil through the vegetable oil application step; frying step of applying vegetable frying powder to the surface of the soybean meat coated with batter through the frying batter application step; This is achieved by providing a method for manufacturing vegan pork cutlets, which consists of a powder application step and a frying step of frying soybean meat coated with frying powder in vegetable frying oil through the frying powder application step.

According to a preferred feature of the present invention, between the soybean meat manufacturing step and the vegetable oil application step, there is a salting solution application step of applying 1 to 3 parts by weight of a vegetable salting solution to 100 parts by weight of the soybean meat produced through the soybean meat manufacturing step. Further, the vegetable salting solution includes 100 parts by weight of purified water, 20 to 30 parts by weight of sea salt, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of onions, 5 to 10 parts by weight of radish, 1 to 3 parts by weight of pepper, and citron. It shall consist of 10 to 20 parts by weight of fermented product.

According to a more preferred feature of the present invention, the soybean meat production step is performed by mixing 100 parts by weight of soybean powder, 10 to 20 parts by weight of corn starch, and 10 to 20 parts by weight of vegetable powder.

According to a more preferred feature of the present invention, in the soybean meat production step, 3 to 5 parts by weight of mung bean powder, 5 to 10 parts by weight of boiled potatoes, and 3 to 5 parts by weight of mushrooms are further contained based on 100 parts by weight of the soybean powder.

According to an even more preferred feature of the present invention, the vegetable oil is composed of 100 parts by weight of garlic oil and 15 to 30 parts by weight of Sancho oil.

According to an even more preferred feature of the present invention, the step of applying the frying batter is accomplished by applying 10 to 20 parts by weight of the vegetable batter to the surface of 100 parts by weight of soybean meat to which the vegetable oil has been applied through the vegetable oil application step, and the vegetable batter is It should be composed of 100 parts by weight of purified water, 10 to 20 parts by weight of rice flour, 5 to 10 parts by weight of yam powder, and 5 to 10 parts by weight of corn starch.

According to a further preferred feature of the present invention, the frying powder application step is performed by applying 5 to 10 parts by weight of vegetable frying powder on the surface of 100 parts by weight of soybean meat to which the frying batter has been applied through the frying coating step, and the vegetable frying powder is applied The frying powder shall be composed of 100 parts by weight of rice flour, 10 to 20 parts by weight of corn starch, 2 to 4 parts by weight of baking powder, 1 to 3 parts by weight of turmeric powder, 1 to 3 parts by weight of gardenia powder, and 1 to 3 parts by weight of green tea powder. .

According to an even more desirable feature of the present invention, the frying step is a process of putting the soybean meat to which the frying powder has been applied through the frying powder application step into vegetable frying oil and frying it at a temperature of 150 to 180 ° C. for 3 to 5 minutes. It is said to be done.

According to a further preferred feature of the present invention, the vegetable frying oil is made of one selected from the group consisting of rapeseed oil, soybean oil, brown rice oil, sunflower oil, cottonseed oil and corn oil.

The method for producing vegan pork cutlet according to the present invention not only has a taste, texture, and flavor similar to pork cutlet using pork, but also contains no gluten, so it is easily digested, and is made of vegetable ingredients, so that even vegetarians such as vegans can consume pork cutlet. It provides excellent effects.

Figure 1 is a flow chart showing a method of manufacturing vegan pork cutlet according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method of manufacturing vegan pork cutlet according to another embodiment of the present invention.

Below, preferred embodiments of the present invention and the physical properties of each component are described in detail, but the purpose is to provide a detailed description so that a person skilled in the art can easily carry out the invention. This does not mean that the technical idea and scope of the present invention are limited.

The method for producing vegan pork cutlet according to the present invention is a soybean meat production step (S101) of producing meat for pork cutlet by mixing soybean powder, corn starch, and vegetable pulverization, and a soybean meat production step (S101) of preparing meat for pork cutlet by mixing soybean powder, corn starch, and vegetable pulverization. A vegetable oil application step (S103), in which vegetable oil is applied to the surface of the meat; a frying coating step (S105), in which vegetable batter is applied to the surface of the soybean meat to which vegetable oil has been applied through the vegetable oil application step (S103); A frying powder application step (S107) of applying vegetable frying powder to the surface of soybean meat coated with frying batter through the frying coating step (S105), and vegetable frying oil to the soybean meat coated with frying powder through the frying powder application step (S107). It consists of a frying step (S109).

The soybean meat production step (S101) is a step of producing pork cutlet meat by mixing soybean powder, corn starch, and vegetable pulverization, including 100 parts by weight of soybean powder, 10 to 20 parts by weight of corn starch, and 10 to 20 parts by weight of vegetable pulverization. It is preferable to mix parts by weight.

Conventionally, soybean meat used gluten as a binder, but since gluten causes allergies and celiac disease, corn starch was used in the present invention to solve the above problems.

At this time, the soybean powder is not particularly limited as long as it is used to produce soybean meat, and the particle size is also not limited. It is preferable to use crushed onions and garlic as the vegetable pulverization. The vegetable pulverization not only improves the taste of soybean meat, but also releases moisture to make the soybean powder and corn starch more viscous.

In addition, in the present invention, the soybean meat itself is not cooked, but soybean meat is manufactured, and vegetable oil, frying batter, and frying powder are sequentially applied to the soybean meat, followed by frying. Through the above process, the surface of the soybean meat is formed. Because the shape stability and texture of soybean meat are improved due to the applied ingredients and the frying cooking process, it is possible to provide pork cutlet with excellent texture without using gluten.

In addition, in the soybean meat production step (S101), 3 to 5 parts by weight of mung bean powder, 5 to 10 parts by weight of boiled potatoes, and 3 to 5 parts by weight of mushrooms may be additionally contained based on 100 parts by weight of the soybean powder. Vegetable starch acts as a soy protein binder, giving firmness and chewiness to soy meat and increasing antioxidant activity.

At this time, if the content of the mung bean powder is less than 3 parts by weight, the effect is minimal, and if the content of the mung bean powder exceeds 5 parts by weight, the bitter taste of the soybean meat increases excessively, which is not desirable.

The mung bean powder is manufactured by washing mung beans three times in running tap water to remove common foreign substances, steaming them at a temperature of 100 to 120°C for 30 to 60 minutes, drying them, and grinding them using a conventional grinder.

In addition, the boiled potatoes contain 5 to 10 parts by weight, which helps the soybean meat taste similar to pork. It is preferable to use potatoes that are peeled and mashed after boiling.

If the content of the boiled potatoes is less than 5 parts by weight, the effect is insignificant, and if the content of the boiled potatoes exceeds 10 parts by weight, the effects are not significantly improved and the physical properties or texture of the soybean meat may be reduced. there is.

In addition, the mushroom contains 3 to 5 parts by weight, which plays a role in improving the chewing texture of soybean meat to provide a texture similar to pork. The mushroom is dried and powdered to a particle size of 80 to 120 mesh. It is desirable.

In addition, if the content of the mushroom is less than 3 parts by weight, the effect is minimal, and if the content of the mushroom exceeds 5 parts by weight, the effect is not significantly improved and the taste of the soybean meat is reduced.

The vegetable oil application step (S103) is a step of applying vegetable oil to the surface of the soybean meat produced through the soybean meat production step (S101). 100 weight of soybean meat produced through the soybean meat production step (S101) It consists of applying 3 to 5 parts by weight of vegetable oil on the surface of the unit and maturing it for 2 to 4 hours at a temperature of 1 to 5°C.

In the vegetable oil application step (S103), which consists of the above process, when the vegetable oil is applied and goes through the aging process, the taste and flavor of the soybean meat is further improved and preference is increased. The amount of vegetable oil applied is less than 3 parts by weight. If so, the above effect is minimal, and if the application amount of the vegetable oil exceeds 5 parts by weight, the above effect is not significantly improved and the taste of the vegetable oil becomes too strong, so the taste of the pork cutlet may deteriorate.

At this time, the vegetable oil is preferably composed of 100 parts by weight of garlic oil and 15 to 30 parts by weight of Sancho oil. The garlic oil is extracted by mixing peeled and crushed garlic with an organic solvent in a ratio of 1:1 to 3 by weight. , It is preferable to use the extract prepared by extracting the extract at a pressure of 100 to 500 MPa, and the Sancho oil is obtained by extracting Sancho tree fruit dried to a moisture content of 5% or less at a temperature of 180 to 220 ° C. for 20 to 30 minutes. It is preferable to use a product prepared by heating for 10 minutes, compressing the heated Sancho tree fruit at a pressure of 50 to 100 MPa for 30 to 60 minutes, extracting Sancho crude oil, and then refining it.

The frying coating step (S105) is a step of applying vegetable frying batter to the surface of the soybean meat to which vegetable oil has been applied through the vegetable oil applying step (S103). Vegetable oil is applied through the vegetable oil applying step (S103). It is preferably done by applying 10 to 20 parts by weight of vegetable batter on the surface of 100 parts by weight of soybean meat.

At this time, the vegetable batter is preferably made of 100 parts by weight of purified water, 10 to 20 parts by weight of rice flour, 5 to 10 parts by weight of yam powder, and 5 to 10 parts by weight of corn starch. Rice flour is used instead of the flour usually used in the batter. The viscosity was increased with yam powder and corn starch to ensure that it does not contain gluten.

The vegetable frying batter made of the above ingredients has the characteristic of having both fluidity and viscosity, which not only allows the frying powder applied in the frying powder application step to be well applied, but also protects the vegetable oil applied to the soybean meat. It plays a role in providing pork cutlet with excellent taste and flavor.

The frying powder application step (S107) is a step of applying vegetable frying powder to the surface of the soybean meat to which the frying batter has been applied through the frying coating step (S105). The soybeans to which the frying batter has been applied through the frying coating step (S105) It is preferable to apply 5 to 10 parts by weight of vegetable frying powder on the surface of 100 parts by weight of meat.

At this time, the vegetable frying powder is 100 parts by weight of rice flour, 10 to 20 parts by weight of corn starch, 2 to 4 parts by weight of baking powder, 1 to 3 parts by weight of turmeric powder, 1 to 3 parts by weight of gardenia powder, and 1 to 3 parts by weight of green tea powder. The frying powder made of the above ingredients not only does not contain gluten, but also exhibits a crispy texture and savory taste when fried through the frying step, thereby further improving the preference of pork cutlet.

In the frying powder application step (S107), if the amount of frying powder applied is less than 5 parts by weight, the above effect is minimal, and if the amount of frying powder applied exceeds 10 parts by weight, the effect is not significantly improved and the frying coating of the pork cutlet is reduced. The layer increases excessively, resulting in a greasy taste.

The frying step (S109) is a step of frying the soybean meat to which the frying powder has been applied through the frying powder application step (S107) in vegetable frying oil. The soybean meat to which the frying powder has been applied through the frying powder application step (S107) is fried in vegetable frying oil. It consists of putting it in and frying it for 3 to 5 minutes at a temperature of 150 to 180°C.

In general, compared to pork cutlet using pork, pork cutlet using soybean meat has a lower frying temperature and shorter frying time, so it can provide pork cutlet with a lower content of harmful ingredients generated in the frying step.

At this time, if the frying temperature in the frying step is less than 150℃ or the frying time is less than 3 minutes, the soybean meat, batter, and frying powder will not cook properly, and if the frying temperature in the frying step exceeds 180℃ or the frying time is 5 minutes. If it exceeds this value, the frying process continues even when the soybean meat, frying batter, and frying powder are fully cooked, which is undesirable.

At this time, the frying oil is not particularly limited as long as it is a vegetable frying oil capable of frying soybean meat coated with frying powder through the frying powder application step (S107), and any frying oil can be used, but the pork cutlet produced through the frying step (S109) Considering the taste, flavor and nutritional components, it is preferable that it consists of one selected from the group consisting of rapeseed oil, soybean oil, brown rice oil, sunflower oil, cottonseed oil and corn oil.

In addition, between the soybean meat production step (S101) and the vegetable oil application step (S103), 1 to 3 parts by weight of vegetable salting solution is applied to 100 parts by weight of soybean meat produced through the soybean meat production step (S101). The liquid application step (S102) may proceed further.

The vegetable salting solution includes 100 parts by weight of purified water, 20 to 30 parts by weight of sea salt, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of onion, 5 to 10 parts by weight of radish, 1 to 3 parts by weight of pepper, and 10 to 10 parts by weight of fermented citron. It consists of 20 parts by weight, and the taste and aroma of soybean meat to which the salting solution consisting of the above ingredients is applied is further improved.

At this time, the fermented citron product is sealed by mixing citron and sugar in a ratio of 1:1 by weight, then aged at a temperature of 15 to 25 ° C. for 90 to 120 days, and then the solid content is removed and the remaining filtrate is mixed and sealed. It is manufactured through a process of maturing at a temperature of 15 to 20 degrees Celsius for several months, which not only softens the texture of the soybean meat, but also improves its aroma and savory taste.

In the salting solution application step (S102), if the application amount of the salting solution is less than 1 part by weight, the effect of improving the taste and aroma of soybean meat is minimal, and if the application amount of the salting solution exceeds 3 parts by weight, the effect is greatly improved. This is undesirable because the saltiness of the soybean meat increases excessively.

Hereinafter, the manufacturing method of vegan pork cutlet according to the present invention and the physical properties of the pork cutlet manufactured by the manufacturing method will be described using examples.

<Preparation Example 1> Preparation of vegetable oil

Vegetable oil was prepared by adding 100 parts by weight of garlic oil and 22 parts by weight of Sancho oil into a mixing device equipped with a stirrer and stirring for 10 minutes at a speed of 150 rpm.

<Production Example 2> Production of vegetable fried batter

100 parts by weight of purified water, 15 parts by weight of rice flour, 8 parts by weight of yam powder, and 8 parts by weight of corn starch were added to a mixing device equipped with a stirrer and stirred at a speed of 150 rpm for 10 minutes to prepare vegetable batter.

<Preparation Example 3> Preparation of vegetable frying powder

100 parts by weight of rice flour, 15 parts by weight of corn starch, 3 parts by weight of baking powder, 2 parts by weight of turmeric powder, 2 parts by weight of gardenia powder, and 2 parts by weight of green tea powder were placed in a mixing device equipped with a stirrer and stirred at a speed of 150 rpm for 10 minutes. Vegetable frying powder was prepared by stirring.

<Preparation Example 4> Preparation of vegetable salt solution

100 parts by weight of purified water, 25 parts by weight of sea salt, 8 parts by weight of garlic, 8 parts by weight of onion, 8 parts by weight of radish, 2 parts by weight of pepper and 15 parts by weight of fermented citron are placed in a mixing device equipped with a stirrer and mixed at a speed of 150 rpm for 10 parts by weight. A vegetable salt solution was prepared by stirring for several minutes.

<Example 1>

Mix 100 parts by weight of soybean powder, 10 to 20 parts by weight of corn starch, and 10 to 20 parts by weight of vegetable (onion) powder. If moisture is insufficient depending on the type of vegetable, add water little by little and knead for 30 minutes using a kneader. Soybean meat was prepared by kneading the dough and maturing for 5 hours at a temperature of 5°C. 4 parts by weight of the vegetable oil prepared through Preparation Example 1 was applied to the surface of 100 parts by weight of the prepared soybean meat and left at a temperature of 3°C for 3 hours. After maturing for a while, 15 parts by weight of the vegetable frying batter prepared through Preparation Example 2 was applied to the surface of 100 parts by weight of the aged soybean meat, and 8 parts of the vegetable frying batter prepared through Preparation Example 3 were applied to the surface of the soybean meat coated with the batter. Vegan pork cutlet was prepared by applying a weight portion and frying the soybean meat coated with frying powder for 4 minutes in brown rice oil heated to a temperature of 165°C.

<Example 2>

Proceed in the same manner as Example 1, but consisting of 100 parts by weight of soybean powder, 10 to 20 parts by weight of corn starch, 10 to 20 parts by weight of vegetable powder, 4 parts by weight of mung bean powder, 8 parts by weight of boiled potatoes, and 4 parts by weight of mushrooms. Vegan pork cutlet was manufactured using soybean meat.

<Example 3>

The same procedure as in Example 1 was carried out, but before applying the vegetable oil to the soybean meat, 2 parts by weight of the salting solution prepared in Preparation Example 4 was applied to the surface of the soybean meat to prepare vegan pork cutlet.

<Example 4>

The same procedure as in Example 2 was carried out, but before applying vegetable oil to the soybean meat, 2 parts by weight of the salting solution prepared in Preparation Example 4 was applied to the surface of the soybean meat to prepare vegan pork cutlet.

<Comparative Example 1>

After spreading the pork (sirloin) to a thickness of 0.5 cm and pre-treating it by making a bedding, 4 parts by weight of the vegetable oil prepared through Preparation Example 1 was applied to the surface of 100 parts by weight of the pre-treated pork and left at a temperature of 3° C. for 3 hours. Aged, 15 parts by weight of the vegetable frying batter prepared through Preparation Example 2 was applied to the surface of 100 parts by weight of the aged soybean meat, and 8 weight of the vegetable frying powder prepared through Preparation Example 3 was applied to the surface of the soybean meat coated with the batter. Pork cutlets were prepared by applying a coating and frying the soybean meat coated with frying powder in brown rice oil heated to a temperature of 190°C for 8 minutes.

The taste, aroma, texture, and overall preference of the pork cutlet prepared through Examples 1 to 4 and Comparative Example 1 were measured and shown in Table 1 below.

{However, the taste, aroma, texture, and overall preference of pork cutlet were surveyed using a 5-point scale method among 50 test subjects, and then expressed as the average value.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the vegan pork cutlet produced through Examples 1 to 4 of the present invention exhibits comparable taste, aroma, texture, and overall preference to the pork cutlet of Comparative Example 1 manufactured using pork. there is.

Therefore, the method for producing vegan pork cutlet according to the present invention not only has a similar taste, texture, and flavor to pork cutlet using pork, but also contains no gluten, so it is easily digested, and is made of vegetable ingredients so that even vegetarians such as vegans can consume it. We provide pork cutlet.

S101 ; Soybean meat manufacturing steps
S102 ; Salt solution application step
S103 ; Vegetable oil application step
S105 ; Tempura coating stage
S107 ; Frying powder application stage
S109 ; frying stage

Claims (9)

A soybean meat production step of producing meat for pork cutlet by mixing soybean powder, corn starch, and vegetable grinds;
A vegetable oil application step of applying vegetable oil to the surface of the soybean meat produced through the soybean meat manufacturing step;
A frying coating step of applying vegetable frying batter to the surface of the soybean meat coated with vegetable oil through the vegetable oil applying step;
A frying powder application step of applying vegetable frying powder to the surface of the soybean meat to which the frying coating has been applied through the frying coating step; and
A method for producing vegan pork cutlets, characterized in that it consists of a frying step of frying soybean meat coated with frying powder through the frying powder application step in vegetable frying oil.
In claim 1,
Between the soybean meat manufacturing step and the vegetable oil application step, a salting solution application step is further performed in which 1 to 3 parts by weight of a vegetable salting solution is applied to 100 parts by weight of soybean meat produced through the soybean meat manufacturing step,
The vegetable salting solution includes 100 parts by weight of purified water, 20 to 30 parts by weight of sea salt, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of onions, 5 to 10 parts by weight of radish, 1 to 3 parts by weight of pepper, and 10 to 10 parts by weight of fermented citron. A method of producing vegan pork cutlet, characterized in that it consists of 20 parts by weight.
In claim 1,
The soybean meat manufacturing step is a method of producing vegan pork cutlet, characterized in that it is achieved by mixing 100 parts by weight of soybean powder, 10 to 20 parts by weight of corn starch, and 10 to 20 parts by weight of vegetable powder.
In claim 3,
In the soybean meat production step, 3 to 5 parts by weight of mung bean powder, 5 to 10 parts by weight of boiled potatoes, and 3 to 5 parts by weight of mushrooms are further contained relative to 100 parts by weight of the soybean powder.
In claim 1,
A method for producing vegan pork cutlet, characterized in that the vegetable oil consists of 100 parts by weight of garlic oil and 15 to 30 parts by weight of Sancho oil.
In claim 1,
The frying coating step is accomplished by applying 10 to 20 parts by weight of vegetable frying batter on the surface of 100 parts by weight of soybean meat to which vegetable oil has been applied through the vegetable oil applying step,
The vegetable batter is a method of producing vegan pork cutlet, characterized in that it consists of 100 parts by weight of purified water, 10 to 20 parts by weight of rice flour, 5 to 10 parts by weight of yam powder, and 5 to 10 parts by weight of corn starch.
In claim 1,
The frying powder application step is performed by applying 5 to 10 parts by weight of vegetable frying powder on the surface of 100 parts by weight of soybean meat to which the frying batter has been applied through the frying coating step,
The vegetable frying powder consists of 100 parts by weight of rice flour, 10 to 20 parts by weight of corn starch, 2 to 4 parts by weight of baking powder, 1 to 3 parts by weight of turmeric powder, 1 to 3 parts by weight of gardenia powder, and 1 to 3 parts by weight of green tea powder. A method of manufacturing vegan pork cutlet, characterized in that.
In claim 1,
The frying step is a method of producing vegan pork cutlets, characterized in that the soybean meat coated with frying powder through the frying powder application step is placed in vegetable frying oil and fried for 3 to 5 minutes at a temperature of 150 to 180 ° C.
The method of claim 1 or 8,
The vegetable frying oil is a method of producing vegan pork cutlet, characterized in that it consists of one selected from the group consisting of rapeseed oil, soybean oil, brown rice oil, sunflower oil, cottonseed oil and corn oil.