KR100363263B1 - Preparing method of pattie for squid-burger and squid-burger using the pattie - Google Patents

Abstract

The present invention relates to a squid burger made of squid which is a health food as a main ingredient, (1) removing the invisible parts such as internal organs and bones from raw squid, and then washing to prepare flesh squid, (2) Cutting flesh squid into 1 × 4 ~ 5cm size, (3) boiling the cut flesh squid in boiling water for 1-2 minutes, (4) removing moisture from poached squid (5) removing moisture 2-5 parts by weight of refined salt per 100 parts by weight of squid, 5-15 parts by weight of one component selected from the group consisting of fried powder, sweet potato starch and potato starch, and optionally 5-10 parts by weight of onion juice or regular seed, followed by mixing Pulverizing to a particle size of 50 mesh or less, and (6) forming a patty for patties with pulverized material, and a method for preparing patties for squid patties and the patties prepared by the method. Cook with oil The present invention relates to a squid burger obtained by inserting it between burger bread after being cooked with steam or steam.

According to the present invention, it is mass-produced in a standardized manner, and can be conveniently eaten anywhere and anytime, and it is possible to obtain a squid burger having high nutritional value, good health and excellent preservation.

Description

Preparation method of squid patties and squid burgers using the prepared squid patties {Preparing method of pattie for squid-burger and squid-burger using the pattie}

The present invention relates to a squid burger, a patty for a squid burger and a manufacturing method thereof.

Squid contains physiological functional ingredients that are effective against various adult diseases such as polyunsaturated fatty acids such as taurine, EPA (aikosapentaenoic acid), and DHA (docosahexaenoic acid), nucleic acids and selenium. It contains a large amount.

The taurine in squid is known to dissolve cholesterol-type gallstones and have liver detoxification function.It is known to be effective in preventing heart disease such as myocardial infarction, angina pectoris, heart attack and coronary heart disease, as well as restoring vision and muscle fatigue. . In addition, polyunsaturated fatty acids prevent the accumulation of low-density lipoprotein cholesterol (LDL-cholesterol), a causative agent of high blood pressure, in blood vessels. It is reported to indicate.

Nucleic acid contained in squid is also the most important substance that regulates cell activity of the body and is known to have pharmacological effect to prevent aging. Selenium has strong antioxidant and immune function in the human body, inhibiting aging and cancer It is known to be effective in preventing adult diseases and detoxification of heavy metals.

Therefore, recently, researches on the ingredients and pharmacological effects of squid are actively conducted among food scientists, and squid is attracting attention as a representative health food.

Traditionally, squid has been used to squid raw squid into sashimi, boil soup, fry, make pajeon or other assorted pancake, ferment it with salted squid, dry it, or grill it. .

However, the new generation's dietary habits and manners have radically changed, and they preferred instant foods such as ramen, pizza, and hamburgers, while the squid dishes as described above were increasingly disregarded by the new generation's tastes and tastes.

Therefore, the present inventors have studied to develop a nutritious squid as a health food into a new food for modern taste, and have developed an instant burger food that is convenient to eat by standardizing the processing process of the squid.

It is an object of the present invention to provide a squid burger that is mass produced in a standardized manner and can be conveniently eaten anywhere and anytime, and a patty for a burger used therein.

1 is a process chart of the manufacturing method of the squid burgers according to the present invention.

According to one embodiment of the present invention for achieving this object,

(1) removing the invisible parts such as internal organs and bones from the raw squid, and washing to prepare flesh squid, (2) cutting the flesh squid into 1 × 4 ~ 5 cm size, (3) cut flesh Boiling squid in boiling water for 1-2 minutes, (4) removing moisture from poached squid, (5) 2-5 parts by weight of refined salt per 100 parts by weight of dehydrated squid, fried powder, sweet potato starch and potato starch 5-15 parts by weight of a selected one component selected from the group consisting of powder, pulverized to a size of 50 mesh or less, and (6) squid burger comprising the step of forming a patty for patties with the ground material A method for producing a patty for use is provided.

According to another embodiment of the present invention, there is provided a squid burger comprising a chunk obtained by cooking a patty for squid burger prepared by the above method using edible oil or steamed with steam, and a burger bread.

Hereinafter, the manufacturing method of the squid burger of the present invention will be described in detail for each process.

1st process (squid preparation step)

After removing the invisible parts such as internal organs and bones from the raw squid, wash 2-5 times with water and saline to prepare flesh squid.

2nd process (cutting step)

The cuttlefish obtained is cut into easy-to-process sizes, for example, about 1 cm long and about 4-5 cm wide. Cutting may be by hand or by automatic cutting machine.

Third process (deches step)

Boil the cut squid in 90-100 ℃ for 1-2 minutes to sterilize the squid.

4th process (water removal step)

Remove the moisture from the cooked flesh squid and dry it. For example, it can be placed in a centrifuge and centrifuged for 2-3 minutes to remove moisture.

5th process (mixing and grinding step)

2-5 parts by weight of refined salt, based on 100 parts by weight of flesh-removed flesh squid, and 5-15 parts by weight of one component selected from the group consisting of fried powder, sweet potato starch and potato starch. In addition, in order to alleviate the smell of peculiar squid, 5-10 parts by weight of onion juice or saengjong is added based on 100 parts by weight of flesh squid. The squid and the ingredients are mixed and ground to a powder particle size of 50 mesh or less.

6th process (molding step)

Using the crushed material, a regular shape for a squid burger is made into a disc like a hamburger patty or a variety of shapes such as a square, triangle, star, and hot dog. This squid burger genus can be used directly to make squid burgers, or it can be frozen and melted if necessary.

7th process (frying step)

The patties for the patties are heated and cooked over an edible frying pan and cooked for 1-2 minutes or steamed for 1-2 minutes. It is preferable to use vegetable oil, such as cottonseed oil, corn oil, and palm oil, as edible oil.

8th process (manufacturing step of squid burger)

The final squid burger can be obtained by inserting the patties for burgers obtained through the seventh step between the burger buns. Different seasonings can be inserted between the burger buns. For example, thin slices of vegetables or fruits, such as laver, cheese, pickles, onions, lettuce, tomatoes, and apples, may be added, or mayonnaise, ketchup, or other sauces may be added.

The finished squid burger may be supplied in a form that can be eaten immediately by wrapping it in a hygienic wrapping paper or a packing pack.

Hereinafter, the present invention will be described in more detail with reference to Examples. The examples are provided only to more easily understand the present invention, but the present invention is not limited to the following examples.

Example

Example 1

After removing the invisible parts such as intestines and bones from fresh squid (Donghae), washed three times with pure water once with saline. The cuttlefish obtained was cut to a size of about 1 cm in length and about 5 cm in width, and then boiled in water at 100 ° C. (about 5 times as large as squid volume) and boiled for 1 minute. The poached squid was placed in a centrifuge to remove water by centrifugation for 2 minutes, and then 3 g of purified salt per 100 g of squid and 5 g of frying powder were added, mixed, and put into a grinder and pulverized until the powder particle size was 50 mesh or less. The squid patties were made of pulverized squid burgers, and heated and put the cottonseed oil on a Dalgun fry pan and put the patties for patties. The burger bread was laid underneath, and the prepared squid burger patty was placed on top of the squid burger. Then, the onion sliced to 3 mm thickness was placed on top of the squid burger.

Example 2

In Example 1, squid burgers were prepared in the same manner as in Example 1, except that 8 g of onion juice (obtained by crushing onions) was added to 100 g of squid together with refined salt and fried powder, followed by mixing. .

Example 3

In Example 1, after forming the squid burger patty, after freezing storage at -5 ~ -10 ℃ 30 days, the squid burger was carried out in the same manner as in Example 1 except that it was used after 1 hour at room temperature Prepared.

Sensory evaluation

For the squid burgers prepared according to Examples 1 and 3, five men and women (10 persons in total) of the sensory test agents were evaluated to taste, overall flavor, and texture. If more than 8 respondents say good, good (○), if 4-7 say good (△), if less than 3 say good (bad), and the result is shown in Table 1 Shown in

Sensory evaluation results division flavor Whole flavor Organization Example 1 ○ ○ ○ Example 3 ○ ○ ○

According to the present invention, it is possible to obtain a squid burger excellent in preservation by constantly processing the squid which is spotlighted as a functional food by containing a large amount of nutritional and functional ingredients, which can be conveniently used as a nutritious instant food in the diet of modern people Can be.

Claims (3)

(1) removing the invisible parts such as internal organs and bones from the raw squid, and washing to prepare flesh squid, (2) cutting the flesh squid into 1 × 4 ~ 5 cm size, (3) cut flesh Boiling squid in boiling water for 1-2 minutes, (4) removing moisture from poached squid, (5) 2-5 parts by weight of refined salt per 100 parts by weight of dehydrated squid, fried powder, sweet potato starch and potato starch 5-15 parts by weight of a selected one component selected from the group consisting of powder, pulverized to a size of 50 mesh or less, and (6) squid burger comprising the step of forming a patty for patties with the ground material Method for producing a patty. The method of claim 1, In the step (5), the method of producing a squid patties, characterized in that to add and mix 5-10 parts by weight of onion juice or seed per 100 parts by weight of squid removed water. A squid burger comprising a patty obtained by cooking squid burger patty prepared by the method of claim 1 or 2 using edible oil and a burger bread.