KR100220792B1 - Process for preparation of foodstuff using freshwater fish - Google Patents

Process for preparation of foodstuff using freshwater fish Download PDF

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KR100220792B1
KR100220792B1 KR1019970017074A KR19970017074A KR100220792B1 KR 100220792 B1 KR100220792 B1 KR 100220792B1 KR 1019970017074 A KR1019970017074 A KR 1019970017074A KR 19970017074 A KR19970017074 A KR 19970017074A KR 100220792 B1 KR100220792 B1 KR 100220792B1
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freshwater fish
fish
noodles
freshwater
ramen
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KR1019970017074A
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Korean (ko)
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KR19980082268A (en
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박대신
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박대신
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

본 발명은 라면, 국수 등과 같은 면류나 라면스프나 다시다 제품 또는 어죽이나 튀김가루 같은 것에 영양가가 높은 민물고기 분쇄물을 배합하여, 민물고기의 고칼로와 콜레스테롤이 없는 고단백질을 함께 섭취할 수 있도록 한 민물고기가 첨가된 식품의 제조방법에 관한 것이다.The present invention is formulated with a nutritious freshwater fish pulverized powder such as ramen noodles, noodles, noodles, ramen soup, or soda products, or fish or fried flour, so that the high-calorie and cholesterol-free high protein of freshwater fish It relates to a method of manufacturing a food added with a freshwater fish.

본 발명은 붕어, 미꾸라지, 메기, 새우, 피라미, 빠가사리 등과 같은 민물고기를 흰콩과 숯과 함께 증자시키는 공정과; 증자된 민물고기를 가수후 마쇄시켜서 밀가루에 혼합한 다음 제면기에 통과시키는 공정, 이와 별도로 다른 방법으로는 증자된 민물고기를 냉동 건조시킨후에 분쇄하는 공정과; 이 분쇄물을 건조한 야채 분말등과 혼합한 다음 식품을 제조하는 공정으로 구성되어 있다.The present invention comprises the steps of increasing the freshwater fish such as crucian carp, loach, catfish, shrimp, pyramid, pagasari and the like with white beans and charcoal; Mixing the cooked freshwater fish with water and grinding it into flour and then passing it through a noodle maker; alternatively, the cooked freshwater fish is freeze-dried and ground; This milled product is mixed with dry vegetable powder and the like to produce food.

Description

민물고기를 주재로 한 식품의 제조방법Manufacturing method based on freshwater fish

본 발명은 민물고기를 주재로 한 식품과 그 제조방법에 관한 것이다. 더 상세하게는 라면, 수제비, 국수 등과 같은 면류나 오뎅, 다시다, 쏘세지, 쌀죽, 매운탕, 튀김가루 같은 제품에 붕어, 빠가사리, 메기, 새우, 피라미, 미꾸라지 등과 같은 영양가가 높은 민물고기 분쇄물을 배합하여 면의 맛을 향상시킴과 동시에 영양가를 높일 수 있도록 한 민물고기 분말을 주재로 한 식품 및 그 제조방법에 관한 것이다.The present invention relates to a food based on freshwater fish and a manufacturing method thereof. More specifically, it combines nutrients such as ramen, sujebi, noodles, and nutritious freshwater fish powders such as crucian carp, pgasari, catfish, shrimp, pyramid, loach, etc. The present invention relates to a food based on freshwater fish powder and a method of manufacturing the same, which improve the taste of noodles and increase nutritional value.

일반적으로 종래의 라면, 국수, 수제비 등과 같은 제품은 그 주성분이 단순히 밀가루이기 때문에 수요자들이 밀가주 제품 이외의 독특한 별미를 느끼지 못하였다.In general, a conventional ramen, such as noodles, sujebi, etc., because its main ingredient is simply wheat flour, consumers did not feel a unique delicacy other than wheat flour products.

한편, 붕어, 미꾸라지, 메기, 새우, 피라미, 빠가사리 등과 같은 민물고기는 영양가가 높은 식품으로 직접 애용되고 있으나, 물고기에 대한 비위나 식성이 약한 사람은 민물고기 요리를 먹지 못하는 경우가 종종 있었고, 고단백질인 콩을 싫어하는 사람은 콩의 섭취를 꺼리는 경우가 있었다.On the other hand, freshwater fish such as crucian carp, loach, catfish, shrimp, pyramids, and pagasari are used directly as foods with high nutritional value, but those who have weak stomach or food habits often cannot eat freshwater fish. People who don't like soybeans are reluctant to eat soybeans.

따라서 본 발명의 목적은 상기와 같은 종래의 문제점을 해결하기 위해 안출한 것으로, 라면, 수제비, 국수 등과 같은 면류나 다른 여러 가지 제품에 붕어, 미꾸라지, 메기, 새우. 피라미, 빠가사리등과 같은 영양가가 높은 민물고기 분쇄물을 배합하여, 맛과 영양을 높일 수 있도록 한 민물고기 분쇄물이 첨가된 제품의 제조 방법을 제공하는 데 있다. 본 발명의 또다른 목적은 흰콩과 숯을 함께 넣어 증자시키는 방법을 이용하여 물고기의 비린내를 제거하는데 있다. 본 발명의 또다른 목적은 단백질이 많은 콩을 사용하여 민물고기의 독특한 비린내를 제거할 뿐 아니라 콜레스테롤이 없는 고단백의 식품을 자연스럽게 섭취할 수 있도록 하는데 있다. 본 발명의 또 다른 목적은 야채를 첨가하여 최종제품의 비린내를 감소시키고, 야채의 섬유성분, 영양 및 풍미를 보강하는데 있다.Accordingly, an object of the present invention is to solve the above-mentioned conventional problems, such as ramen, sujebi, noodles, such as noodle and many other products such as crucian carp, loach, catfish, shrimp. The present invention provides a method for preparing a product to which freshwater fish grounds, such as pyramids and pagasaris, are blended to enhance taste and nutrition. Another object of the present invention is to remove the fishy fish by using a method of increasing the white beans and charcoal together. Another object of the present invention is to remove the unique fishy smell of freshwater fish using soybeans rich in protein as well as to naturally ingest high-protein foods without cholesterol. Still another object of the present invention is to reduce the fishy smell of the final product by adding vegetables, and to reinforce the fiber composition, nutrition and flavor of the vegetables.

제1도는 실시예 1과 실시예 2에 관한 제조방법을 보인 공정블럭도.1 is a process block diagram showing a manufacturing method according to Example 1 and Example 2.

제2도는 실시예 3과 실시예 4에 관한 제조방법을 보인 공정블럭도.2 is a process block diagram showing a manufacturing method according to Example 3 and Example 4.

제3도는 실시예 5과 실시예 6에 관한 제조방법을 보인 공정블럭도.3 is a process block diagram showing a manufacturing method of Example 5 and Example 6. FIG.

제4도는 실시예 7과 실시예 8에 관한 제조방법을 보인 공정블럭도.4 is a process block diagram showing a manufacturing method according to Example 7 and Example 8.

이하 본 발명의 구성과 작용을 첨부한 도면을 참고로하여 설명하면 다음과 같다.Hereinafter, the configuration and operation of the present invention will be described with reference to the accompanying drawings.

제1도는 본 발명의 원료를 사용하여 라면, 국수 및 수제비를 제조하는 공정을 보인 블록도이다. 그 제조공정은 우선 민물고기를 흰콩과 숯을 함께 찜통에 넣어 100

Figure kpo00002
에서 증자시킨 후에 숯을 제거한다. 그 후 민물고기와 흰콩에 가수하여 마쇄한 다음 20-60중량% 밀가루에 혼합시킨다. 이것을 제면기에 넣어 국수, 라면 또는 수제비를 제조한다. 또 다른 방법으로는 이와는 달리 민물고기를 흰콩과 숯 그리고 야채분말을 함께 증자시킨 다음 숯을 제거하고 이에 가수하여 마쇄시킨후 밀가루에 상기 중량비와 동일하게 혼합시켜 제면기에 넣어 수제비를 제조하는 것이다. 최종제품은 비닐팩포장을 한다. 이때 일반 비닐 포장한 것은 -4
Figure kpo00003
-10
Figure kpo00004
에서 냉장유통하고 진공포장한 것은 일반상온유통을 하여도 좋다.FIG. 1 is a block diagram showing a process for producing ramen, noodle and homemade meal using the raw material of the present invention. The manufacturing process first put freshwater fish together with white beans and charcoal in a steamer.
Figure kpo00002
The charcoal is removed after cooking in. The mixture is then ground in freshwater fish and white beans, ground and mixed in 20-60% by weight flour. This is put into a noodle making machine to prepare noodles, ramen noodles, or homemade sujebi. Another method is to prepare fresh water fish with white beans, charcoal and vegetable powder together, then remove the charcoal, add water and crush it. The final product is packed by plastic bag. At this time, the normal plastic packaging is -4
Figure kpo00003
-10
Figure kpo00004
Refrigerated and vacuum-packed at normal temperature distribution may be used.

제2도는 본 발명의 원료를 사용하여 또다른 기능성 식품인 라면용스프 또는 민물고기 다시다를 제조하는 공정을 보이는 블록도이다. 그 제조공정은 우선 증자한 민물고기를 냉동 건조하여 100-200매쉬로 분쇄하고, 건조 고춧가루나 양념을 배합하여 라면용 스프제품을 제조하는 공정과 이와는 별도로 민물고기와 흰콩을 함께 증자하고 냉동 건조시켜서 50-100매쉬로 분쇄한 후, 건조한 고춧가루와 기타 양념을 배합하여 다시다제품을 제조하는 공정을 보이고 있다.Figure 2 is a block diagram showing a process for producing another functional food ramen soup or freshwater fish Dada using the raw material of the present invention. The manufacturing process is to first freeze-dried freshwater fish and freeze-dried to 100-200 mash, and to prepare ramen soup product by mixing dried red pepper powder or seasoning, and to separate freshwater fish and white beans together and freeze-dried After grinding to 50-100 mash, dried red pepper powder and other condiments are mixed to show the process of manufacturing the product again.

제3도는 민물고기를 주재로한 어죽 또는 튀김용 제품을 제조하기 위한 공정을 보여주는 블록도이다. 증자한 민물고기를 냉동 건조하여 30-60매쉬로 분쇄하고 야채 분말과 배합하여 어죽제품을 제조하는 공정과 이와 별도로 민물고기와 흰콩을 함께 증자하여 냉동 건조시킨후 100-350매쉬로 마쇄하여 야채와 배합해서 오징어, 밤등의 튀김가루제품을 제조하는 공정을 포함한다.FIG. 3 is a block diagram showing a process for manufacturing a product for fish porridge or tempura based on freshwater fish. Freeze-dried freshwater fish is pulverized into 30-60 mesh and mixed with vegetable powder to prepare fish porridge products. Separately, freshwater fish and white beans are cooked together and freeze-dried and then crushed into 100-350 mesh. Blending to produce fried flour products such as squid and chestnut.

제4도는 본 발명을 원료를 사용하여 어묵 또는 소세지를 제조하는 공정을 보여주는 블록도이다. 그 제조공정은 우선 민물고기와 흰콩을 증자하여 100-400매쉬로 마쇄한 후 밀가루와 양념을 혼합 후 반죽하고 기름에 튀겨 어묵을 제조하는 공정과 이와 별도로 증자하여 마쇄된 것에 밀가루, 돼지고기 민스 또는 소고기 민스를 양념과 함께 케이싱에 포장하여 소세지를 제조하는 공정을 포함한다.4 is a block diagram showing a process of manufacturing fish cake or sausage using the present invention as a raw material. The manufacturing process is first of which freshwater fish and white beans are mixed and ground into 100-400 meshes, then mixed with flour and seasoning, then kneaded and fried in oil to prepare fish cakes. Beef mince is packaged in a casing together with the seasoning to make a sausage.

이와 같이 본 발명 제조방법에 의해 제조된 기능성 식품들은 흰콩을 사용하므로서 민물고기 고유의 비린내를 제거하고 동시에 콩단백질을 섭취시킬 수 있으므로 고영양, 고칼로리의 민물고기라 첨가되어 신규한 식품을 제공할 수 있다. 또한 본 발명은 민물고기를 다른 원료와 혼합하여 증자할 때 야채를 포함시키므로서 야채향이 민물고기 육질에 함유되기 때문에 민물고기 특유의 비린내가 감소된 식품을 얻을 수 있다.As described above, functional foods prepared by the method of the present invention can remove fresh fishy fishy smell while using white soybeans and at the same time ingest soy protein, thus providing new foods with high nutrition and high calorie freshwater fish. Can be. In addition, the present invention can be obtained by reducing the fishy unique to freshwater fish because the vegetable flavor is contained in the freshwater fish meat by including vegetables when the freshwater fish is mixed with other raw materials.

뿐만 아니라, 본 발명은 지금까지 직접 이용되었던 식품의 소재인 민물고기를 주재로 하여 다양한 기능성 식품으로 전통적인 민물고기 풍미가 함유된 라면, 국수, 수제비, 라면용스프, 다시다제품, 어죽, 튀김가루, 어묵, 소세지를 제공할 수 있다.In addition, the present invention is based on freshwater fish, which is a material of foods that have been used directly until now, as a variety of functional foods containing traditional freshwater fish flavors such as ramen, noodles, sujebi, ramen soup, Dashida products, porridge, fried flour, Fish cakes and sausages can be provided.

이하 본 발명의 구체적인 구성을 당업자가 용이하게 실시할 수 있도록 실시예를 들어 설명한다.Hereinafter, specific examples of the present invention will be described with reference to examples so that those skilled in the art can easily implement the present invention.

[실시예]EXAMPLE

[실시예 1]Example 1

라면제품 및 국수제조 원료를 제조하기 위하여 민물고기 1

Figure kpo00005
를 깨끗이 씻어낸 후에 흰콩 1
Figure kpo00006
과 숯 500g을 함께 찜통에 넣어 100
Figure kpo00007
에서 증자시켰다. 그후 숯을 제거하고 민물고기를 흰콩과 물과 함게 마쇄시켰다. 이 혼합물 200-600g을 밀가루 1
Figure kpo00008
에 혼합시켰다. 이것을 국수제조기에 넣어 국수를 제조한 결과 민물고기 풍미가 있는 국수를 얻을 수 있었다. 또, 위와같은 공정과 혼합비율로 제조된 원료를 5
Figure kpo00009
를 라면 제조용 원료로 제공한 결과 민물고기 풍미가 잇는 라면을 얻을 수 있었다.Freshwater fish to manufacture ramen products and noodles production 1
Figure kpo00005
Wash off the white beans 1
Figure kpo00006
And 500 g of charcoal in a steamer together 100
Figure kpo00007
Increased in The charcoal was then removed and the freshwater fish was ground with white beans and water. Flour 200-600 g of this mixture 1
Figure kpo00008
Mixed on. The noodles were made into a noodle maker and the noodles were freshwater fish flavored. In addition, raw materials manufactured in the above-described process and mixing ratio
Figure kpo00009
As a raw material for preparing ramen noodles, ramen with freshwater fish flavor was obtained.

[실시예 2]Example 2

수제비 제품을 얻기 위하여 민물고기 1

Figure kpo00010
을 흰콩 1
Figure kpo00011
과 숯 500g, 야채분쇄물(예:깻잎, 쑥갓, 생강, 고추, 마늘, 산초등)500g을 100
Figure kpo00012
에서 15분간 증자시켜 숯을 제거한 후, 민물고기와 흰콩, 물을 마쇄시켰다. 이 혼합물 200-300g을 밀가루 1
Figure kpo00013
에 혼합시켰다. 그후 원료를 제면기에 넣고 수제비를 제조한 결과 비린내가 감소되고 민물고기 풍미가 있는 제품을 얻을 수 있었다.Freshwater fish to get homemade fish products 1
Figure kpo00010
White beans 1
Figure kpo00011
500g of charcoal, 500g of vegetable grinds (eg sesame leaf, garland chrysanthemum, ginger, red pepper, garlic, Sancho etc.)
Figure kpo00012
The charcoal was removed by steaming for 15 minutes at, followed by grinding freshwater fish, white beans and water. Flour 200-300 g of this mixture 1
Figure kpo00013
Mixed on. The raw materials were then placed in a noodle making machine, and the result was a reduction in fishy smell and freshwater fish flavor.

[실시예 3]Example 3

라면용 스프를 제조하기 위해 증자한 민물고기 1

Figure kpo00014
를 냉동 건조시키고, 냉동 건조시킨 민물고기를 100-200매쉬로 분쇄했다. 여기에 건조하여 분쇄한 고춧가루, 양념 또는 야채등과 혼합한 후 포장하여 라면용스프로 사용한 결과 민물고기 풍미가 있는 제품을 얻을 수 있었다.Increased freshwater fish to prepare soup for ramen 1
Figure kpo00014
Freeze-dried and freeze-dried freshwater fish were ground to 100-200 mesh. It was mixed with dried and ground red pepper powder, seasoning or vegetables, and then packaged and used as a ramen soup to obtain a freshwater fish flavored product.

[실시예 4]Example 4

민물고기 다시다 제품을 제조하기 위해 증자한 민물고기 1

Figure kpo00015
를 냉동 건조시키고, 냉동 건조시킨 민물고기를 80매쉬로 마쇄하였다. 여기에 건조하여 분쇄한 고춧가루, 기타 양념과 혼합 후 포장하여 다시다용으로 사용한 결과 민물고기 풍미가 있는 제품을 얻을 수 있었다.Freshwater fish Freshwater fish increased to manufacture products 1
Figure kpo00015
Freeze-dried and freeze-dried freshwater fish was ground to 80 mesh. The dried and ground red pepper powder, mixed with other condiments, and then packaged and used again for freshwater fish flavored products.

[실시예 5]Example 5

민물고기 1

Figure kpo00016
와 흰콩 1
Figure kpo00017
을 함께 증자시킨 후 냉동 건조시켰다. 냉동 건조시킨 상기 증자물 약 700g을 40매쉬로 마쇄하고, 이것을 잘게 분쇄한 야채와 배합하여 어죽용으로 사용한 결과 민물고기 풍미가 있는 어죽 제품을 얻을 수 있었다.Freshwater Fish 1
Figure kpo00016
And white beans 1
Figure kpo00017
Were added together and freeze dried. About 700 g of the freeze-dried cooked rice was crushed into 40 meshes, which was combined with finely crushed vegetables and used for fish porridge. As a result, fish products with freshwater fish flavors were obtained.

[실시예 6]Example 6

민물고기 1

Figure kpo00018
와 흰콩 1
Figure kpo00019
을 함께 증자시킨 후 냉동 건조시켰다. 냉동 건조시킨상기 증자물 약 700g을 350매쉬로 마쇄하고, 마쇄물을 잘게 분쇄한 야채와 밀가루 1
Figure kpo00020
에 혼합하여 튀김가루용으로 제공하여 밤을 튀김한 결과 민물고기 풍미가 있는 밤튀김을 얻을 수 있었다.Freshwater Fish 1
Figure kpo00018
And white beans 1
Figure kpo00019
Were added together and freeze dried. Freeze-dried about 700g of the cooked powder to 350 mesh, grinding the finely ground vegetables and flour 1
Figure kpo00020
The mixture was then used for frying powder and the chestnuts were fried to obtain freshwater fish flavored chestnuts.

[실시예 7]Example 7

민물고기 1

Figure kpo00021
와 흰콩 1
Figure kpo00022
을 함께 증자시킨 후 증자물 200
Figure kpo00023
300g을 350매쉬로 분쇄하고, 이것을 잘게 분쇄한 야채와 밀가루 1
Figure kpo00024
에 혼합하여 교반하고 이에 양념을 첨가하여 기름에 튀겨내서 민물고기 어묵을 제조한 결과 민물고기 풍미가 있는 우수한 오뎅을 얻을 수 있었다.Freshwater Fish 1
Figure kpo00021
And white beans 1
Figure kpo00022
Add together and increase 200
Figure kpo00023
300 g crushed into 350 mesh, it is finely ground vegetables and flour 1
Figure kpo00024
The mixture was stirred and mixed with seasoning and fried in oil to make freshwater fish cake. As a result, an excellent oden with freshwater fish flavor was obtained.

[실시예 8]Example 8

민물고기 1

Figure kpo00025
와 흰콩 1
Figure kpo00026
을 함께 증자시킨 후 증자물 1.5
Figure kpo00027
을 350매쉬로 마쇄하고, 이것을 잘게 분쇄한 야채와 밀가루 1
Figure kpo00028
에 혼합하여 교반하고 여기에 돼지고기 민스 또는 소고기 민스를 함께 혼합한 후 양념을 첨가하여 케이싱 기계를 이용하여 케이싱한 후 포장하여 신규의 민물고기 풍미가 있는 소세지를 제조하였다.Freshwater Fish 1
Figure kpo00025
And white beans 1
Figure kpo00026
And increase the stock together 1.5
Figure kpo00027
Crushed into 350 mesh, finely crushed vegetables and flour 1
Figure kpo00028
The mixture was stirred and mixed with pork mince or beef mince, and then seasoned with a casing machine, and then packaged to prepare a fresh fresh fish flavor sausage.

이상 설명한 바와 같이 본 발명의 민물고기 마쇄물을 주재로한 기능성 식품과 제조방법을 제공한다. 특히 민물고기 풍미가 있는 고영양, 고칼로리의 라면, 국수, 수제비등과 같은 면류나 라면용스프, 다시다, 어죽, 소세지, 어묵, 튀김가루를 제공하는 효과가 있다. 또 민물고기의 전통적인 풍미를 가지는 기능성 식품을 제공하는 효과가 있다As described above, it provides a functional food and a manufacturing method based on the freshwater fish grounds of the present invention. In particular, it has the effect of providing fresh nutrients such as high nutrition, high-calorie ramen, noodles, sujebi, noodles, ramen soup, kelp, fish porridge, sausage, fish paste, and fried flour. It is also effective in providing functional foods with the traditional flavor of freshwater fish.

더욱이, 본 발명은 흰콩과 숯을 사용하므로서 민물고기의 비린내를 제거할 뿐만 아니라 콩을 꺼려하는 사람에게 고칼로리와 콜레스테롤이 없는 고단백질의 콩을 함께 섭취시킬 수 있어 신규하고 혐오감이 없는 건강식품을 제공하는 효과가 있다. 이밖에도 본 발명은 야채를 첨가하므로서 야채향을 민물고기 육질에 함유시키므로 비린내를 감소시키고 영양과 야채 풍미를 함께 향상시킨 영양식품을 제공하므로 식품 산업상 매우 유용한 발명인 것이다.Furthermore, the present invention not only removes the fishy smell of freshwater fish by using white beans and charcoal, but can also ingest high-calorie and cholesterol-free high-protein soybeans to those who are reluctant soybeans. It is effective to provide. In addition, the present invention is a very useful invention in the food industry because it provides a nutritious food with the addition of vegetables to reduce the fishy smell and improve the nutrition and vegetable flavor by containing the vegetable flavor in freshwater fish meat.

Claims (1)

붕어, 미꾸라지, 메기, 새우, 피라미, 빠가사리 등과 같은 민물고기를 찜통에서 흰콩, 숯, 야채와 혼합, 증자하여 비린내를 제거한 다음 숯을 제거하고 상기 증자물을 마쇄하여 밀가루, 양념, 야채 분쇄물과 혼합하여 국수, 라면 수제비등 민물고기를 주재로 한 식품의 제조방법.Freshwater fish such as crucian carp, loach, catfish, shrimp, pyramid and pagasari are mixed with white beans, charcoal and vegetables in a steamer and cooked to remove fishy and then the charcoal is removed. A method of producing foods based on freshwater fish, such as noodles, ramen soup, etc.
KR1019970017074A 1997-05-02 1997-05-02 Process for preparation of foodstuff using freshwater fish KR100220792B1 (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR950030169A (en) * 1994-04-26 1995-11-24 손종업 Instant Loach Food
KR20010086903A (en) * 2000-03-04 2001-09-15 정성도 A manufacturing method of powdered crucial
KR100363019B1 (en) * 2000-02-02 2002-11-30 김윤배 Fresh water fish flesh containing herb
KR101025060B1 (en) * 2008-05-07 2011-03-25 곽혜원 A manufacturing method of instant soup with skate
KR101037261B1 (en) 2010-04-28 2011-05-26 이정현 Manufacturing method of mudfish hand-made noodle
WO2012138069A2 (en) * 2011-04-07 2012-10-11 Lee Jung-Hyun Method for manufacturing hand-made mudfish noodles

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Publication number Priority date Publication date Assignee Title
KR20030010010A (en) * 2001-07-25 2003-02-05 정찬진 Wet noodles and manufacturing method thereof
KR20030010009A (en) * 2001-07-25 2003-02-05 정찬진 Cooked noodles and manufacturing method thereof
KR101038716B1 (en) * 2009-02-26 2011-06-02 영우냉동식품 주식회사 Boiled fish paste made from Misgurnus mizolepis
KR100943422B1 (en) * 2009-11-27 2010-02-19 서남대학교 산학협력단 Mudfish sausage containing mudfish and method for preparing the same
KR102056005B1 (en) * 2018-05-03 2019-12-13 박민철 Method of fried loaches and Deep-fried loaches using the same
KR102065706B1 (en) * 2018-07-26 2020-01-14 문영실 Process for preparing fish jelly with fresh water fish

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR950030169A (en) * 1994-04-26 1995-11-24 손종업 Instant Loach Food
KR100363019B1 (en) * 2000-02-02 2002-11-30 김윤배 Fresh water fish flesh containing herb
KR20010086903A (en) * 2000-03-04 2001-09-15 정성도 A manufacturing method of powdered crucial
KR101025060B1 (en) * 2008-05-07 2011-03-25 곽혜원 A manufacturing method of instant soup with skate
KR101037261B1 (en) 2010-04-28 2011-05-26 이정현 Manufacturing method of mudfish hand-made noodle
WO2012138069A2 (en) * 2011-04-07 2012-10-11 Lee Jung-Hyun Method for manufacturing hand-made mudfish noodles
WO2012138069A3 (en) * 2011-04-07 2012-12-06 Lee Jung-Hyun Method for manufacturing hand-made mudfish noodles

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