KR100366204B1 - Roll fish ball manufacture method - Google Patents
Roll fish ball manufacture method Download PDFInfo
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- KR100366204B1 KR100366204B1 KR10-2000-0024227A KR20000024227A KR100366204B1 KR 100366204 B1 KR100366204 B1 KR 100366204B1 KR 20000024227 A KR20000024227 A KR 20000024227A KR 100366204 B1 KR100366204 B1 KR 100366204B1
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- fish
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- cake
- fish cake
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 235000013311 vegetables Nutrition 0.000 claims abstract description 18
- 238000005520 cutting process Methods 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000019764 Soybean Meal Nutrition 0.000 claims description 3
- 239000008162 cooking oil Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 239000004455 soybean meal Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims 1
- 235000019698 starch Nutrition 0.000 claims 1
- 239000008107 starch Substances 0.000 claims 1
- 235000011888 snacks Nutrition 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 235000019688 fish Nutrition 0.000 description 44
- 238000003756 stirring Methods 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 235000007866 Chamaemelum nobile Nutrition 0.000 description 1
- 244000042664 Matricaria chamomilla Species 0.000 description 1
- 235000007232 Matricaria chamomilla Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Fish Paste Products (AREA)
- Confectionery (AREA)
Abstract
본 발명은 어묵으로 잡채를 감싸준 후 일정크기로 절단 튀겨주어 영양간식으로 먹을 수 있도록 하는 잡채말이 어묵의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing fish cakes that wrap the jjachae with fish cake and then cut fried to a certain size to eat as a nutritious snack.
이러한 본 발명은 어묵재료를 배합하는 어묵배합공정과, 야채가 혼합된 잡채를 배합하는 잡채배합공정과, 상기 어묵과 잡채를 이중노즐로 통과시켜 어묵으로 잡채를 감싸게 제조하는 잡채말이 공정과, 노즐에서 연속적으로 배출되는 잡채말이 어묵을 일정크기로 절단하는 절단공정과, 절단된 잡채말이 어묵을 튀겨주는 튀김공정을 수행시킴으로써 이루어진다.The present invention is a fish cake blending step of blending the fish cake material, a chopchae blending step of blending the mixed vegetables mixed vegetables, and a chopping roll process for manufacturing the wraps of the fish cakes by passing the fish cake and mixed vegetables through a double nozzle, nozzles It is made by performing the cutting step of cutting the fish cake to a certain size, and the frying step of frying the fish cake is continuously discharged from.
Description
본 발명은 어묵으로 잡채를 감싸게 한 후 일정크기로 절단 튀겨주어 영양간식으로 먹을 수 있도록 하는 잡채말이 어묵의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing fish cakes to wrap the jjachae with fish cake and then cut fried to a certain size to eat as a nutritious snack.
어묵은 주로 반찬용으로 이용되고 간식용으로는 꼬치등으로 이용되고 있어 뛰어난 영양에도 불구하고 간식용으로의 활용도가 낮은 것이었다.Fish cakes are mainly used for side dishes and skewers for snacks.
어묵을 간식으로 먹기 위해서는 그 맛이 중요하나 기존 어묵은 조리를 거쳐야만 먹을 수 있을 정도의 맛을 지니고 있어 간식으로 애용되지 못하고 있다.The taste is important to eat fish paste as a snack, but the existing fish paste has a taste that can be eaten only after cooking.
본 발명은 어묵을 영양간식용으로 쉽게 먹을 수 있도록 하는 한편 그 맛을 좋게 하여 부담없이 즐길 수 있도록 한 것이다.The present invention is to make it easy to eat fish cakes for nutritional snacks while improving the taste can be enjoyed casually.
본 발명은 어묵을 외피로 하여 야채등이 혼합된 잡채를 감싸주도록 하고, 이를 일정크기로 절단한 후 튀겨주므로써, 간단히 데워주기만 하면 쉽게 먹을 수 있도록 한 것이다.The present invention is to wrap the japchae mixed with vegetables, such as fish cake, and cut it to a certain size and then fried, so that you can easily eat simply by warming.
이러한 본 발명은 어묵재료를 배합하는 어묵배합공정과, 야채가 혼합된 잡채를 배합하는 잡채배합공정과, 상기 어묵과 잡채를 이중노즐로 통과시켜 어묵으로 잡채를 감싸게 제조하는 잡채말이 공정과, 노즐에서 연속적으로 배출되는 잡채말이 어묵을 일정크기로 절단하는 절단공정과, 절단된 잡채말이 어묵을 튀겨주는 튀김공정을 수행시킴으로써 이루어진다.The present invention is a fish cake blending step of blending the fish cake material, a chopchae blending step of blending the mixed vegetables mixed vegetables, and a chopping roll process for manufacturing the wraps of the fish cakes by passing the fish cake and mixed vegetables through a double nozzle, nozzles It is made by performing the cutting step of cutting the fish cake to a certain size, and the frying step of frying the fish cake is continuously discharged from.
도 1 은 본 발명의 공정도1 is a process diagram of the present invention
도 2 는 본 발명의 이중노즐 단면도2 is a cross-sectional view of a double nozzle of the present invention.
도 3 은 본 발명의 이중노즐을 통과한 잡채말이 어묵 사시도3 is a perspective view of fish cakes passed through the double nozzle of the present invention
도 4 는 본 발명의 이중노즐을 통과한 잡채말이 어묵의 절단상태를 도시한 사시도Figure 4 is a perspective view showing a cutting state of fish cakes through the double nozzle of the present invention
[도면의 주요부분에 대한 부호의 설명][Explanation of symbols on the main parts of the drawings]
1 : 이중노즐 4 : 잡채말이어묵 5 : 칼날1: Double nozzle 4: Japchae fish cake 5: Blade
10 : 어묵배합공정 20 : 잡채배합공정 30,40 : 이송공정10: fish cake mixing process 20: miscellaneous vegetables mixing process 30, 40: transfer process
50 : 잡채말이공정 60 : 절단공정 70 : 튀김공정50: chopping step 60: cutting step 70: frying step
본 발명은 생선살(연육) 80중량%와 소맥분 8중량% 및 야채 12중량%의 어묵재료를 골고루 배합하는 어묵배합공정(10)과,The present invention is a fish cake mixing step (10) of evenly blending fish paste material of 80% by weight of fish meat (salmon), 8% by weight wheat flour and 12% by weight vegetables,
중량대비 잡채 80중량%, 야채 15중량%, 대두박 2중량%, 고기 1중량%, 식용유 2중량%의 잡채재료를 골고루 배합하는 잡채배합공정(20)과,Japchae blending process (20) of evenly mixing the chopped ingredients of 80% by weight, 15% by weight of vegetables, 2% by weight of soybean meal, 1% by weight of meat, 2% by weight of cooking oil,
상기 어묵과 잡채를 식혀가며 이중노즐(1)로 이송시키는 이송공정(30)(40)과,Transfer process (30) and (40) for cooling the fish cake and Japchae to transfer to the double nozzle (1),
이송된 어묵과 잡채를 이중노즐(1)을 통과시켜 어묵으로 잡채를 감싸는 잡채말이공정(50)과, 잡채말이공정(50)에서 연속 배출되는 잡채말이어묵(4)을 일정크기로 절단하는 절단공정(60)과, 절단된 어묵을 기름에 튀겨주는 튀김공정(70)으로 이루어진다.Cutting the fish cakes and jjachae by passing through the double nozzle (1) to wrap the jjachae with fish cakes (50), and to cut the jumbled fish cakes (4) continuously discharged from the chojak rolling process (50) to a certain size It consists of a step 60 and a frying step 70 to fry the cut fish paste in oil.
본 발명은 어묵과 잡채를 각각 이중노즐(1)로 이송시켜 이중노즐(1)에서 어묵으로 잡채를 말아준 형태의 잡채말이어묵(4)을 만들게 하고, 가래떡과 같이 연속배출되는 잡채말이어묵(4)을 일정크기로 절단하여 기름에 튀겨주므로써, 언제든지 간단히 데워주기만 하면 영양간식, 술안주 등으로 식용이 가능한 것이다.The present invention is to transfer the fish cake and Japchae to the double nozzle (1), respectively, to make a Japchae rolled fish cake (4) of the form rolled up the Japchae from the double nozzle (1), and the Jumbled fish cake jelly continuously discharged like sputum rice cake ( By cutting 4) to a certain size and frying it in oil, it can be eaten as a nutritious snack or snack by simply warming it at any time.
이러한 본 발명을 각 공정별로 상세히 살펴본다.The present invention will be described in detail for each process.
1. 어묵배합공정(10)1. Fish cake blending process (10)
생선살(연육)을 분쇄하고 야채를 절단한 후 소맥분과 함께 배합시키는 공정으로, 생선살 80중량%, 소맥분 8중량%, 야채 12중량%를 배합시켜 어묵의 재료로 사용하게 되나, 어묵의 특성상 상기 배합재료 및 중량은 변화될 수 있다.It is a process of grinding fish meat (meat), cutting vegetables and blending it with wheat flour. 80% by weight of fish meat, 8% by weight of wheat flour, and 12% by weight of vegetables are used as ingredients for fish paste. The blending material and weight can be varied.
2. 잡채배합공정(20)2. Japchae Blending Process (20)
중량대비 잡채 80중량%, 야채 15중량%, 대두박 2중량%, 고기 1중량%, 식용유 2중량%를 배합시키게 되나, 맛의 다양화를 위하여 고기의 종류를 다르게 하고 각 재료의 중량도 다르게 할 수 있다.80% by weight of mixed vegetables, 15% by weight of vegetables, 2% by weight of soybean meal, 1% by weight of meat, and 2% by weight of cooking oil will be blended, but different types of meat and different weights of ingredients may be used to diversify the taste. Can be.
3. 이송공정(30)(40)3. Transfer Process (30) (40)
준비된 어묵과 잡채를 이중노즐(1)로 이송시키는 공정으로, 어묵과 잡채를 교반시켜 가며 압송시키게 된다.In the process of transferring the prepared fish cakes and jjachae to the double nozzle (1), the fish cakes and jjachae are agitated while stirring.
이때 어묵과 잡채의 교반에 의해 열이 발생하게 되며, 이를 그대로 놓을 경우 어육의 탄력성이 떨어지게 되므로 어묵과 잡채교반기 외측에 얼음물을 순환시켜 온도가 상승되지 않도록 한다.At this time, the heat is generated by stirring the fish cake and Japchae, and the elasticity of the fish meat is lowered if it is left as it is, so that the temperature is not increased by circulating ice water outside the fish cake and Japchae agitator.
즉 교반압송통 외측에 얼음물이 순환되게 하여 어묵과 잡채의 온도상승을 방지하는 것이다.In other words, the ice water is circulated outside the stirring vessel to prevent the temperature rise of the fish paste and chaechae.
4. 잡채말이공정(50)4. Mixed Vegetable Rolling Process (50)
이송공정(30)(40)에서 이송된 어묵과 잡채를 이중노즐(1)에 통과시켜 잡채말이어묵(4)을 만들게 되는 것으로, 잡채는 내부노즐(2)로 압송시키고 어묵은 외부노즐(3)로 압송시킨다.By passing the fish cake and Japchae transported in the transfer process (30) and (40) to the double nozzle (1) to make the Japchae Horse Cake (4), the Japchae is conveyed to the inner nozzle (2) and the fish cake external nozzle (3) ().
이때 내부노즐(2)은 외부노즐(3)로 감싸게 하여 내부노즐(2)로 배출되는 잡채를 외부노즐(3)로 배출되는 어묵으로 감싸주게 한다.At this time, the inner nozzle (2) is wrapped in the outer nozzle (3) to wrap the chaechae discharged to the inner nozzle (2) with fish cake discharged to the outer nozzle (3).
상기 이중노즐(1)에서 배출되는 잡채말이어묵(4)은 가래떡과 같이 연속적으로 배출되게 된다.The chamomile cake (4) discharged from the double nozzle (1) is continuously discharged like a rice cake.
5. 절단공정(60)5. Cutting Process (60)
이중노즐(1)에서 배출된 잡채말이어묵(4)은 콘베이어(7)를 타고 이송되게 되며, 콘베이어(7)위에는 상하이송되는 칼날(5)을 설치하여 칼날(5)로 잡채말이어묵(4)을 일정크기로 절단시키도록 한다.Japchaeom (4) discharged from the double nozzle (1) is to be transported by the conveyor (7), on the conveyor (7) by installing a blade (5) to be sent to Shanghai by the knife (5) ) To a certain size.
콘베이어(7)의 이송속도를 고려하여 칼날(5)의 상하이동속도를 맞추면 원하는 크기로 절단시킬 수 있다.In consideration of the conveying speed of the conveyor (7) to match the shankdong speed of the blade (5) can be cut to the desired size.
칼날(5)에는 호스(6)를 연결하여 소량의 물을 공급하므로써 칼날(5)이 잡채말이어묵(4)을 절단할 때 물이 윤활유 역할을 하여 칼날(5)에 붙지 않도록 한다.The blade 5 is connected to the hose 6 so as to supply a small amount of water so that the water is lubricating when the blade 5 cuts the chopping stick ink 4 so as not to stick to the blade 5.
6. 튀김공정(70)6. Tempura Process (70)
칼날(5)에 의해 절단된 잡채말이어묵(4)은 콘베이어(7)를 타고 튀김통 안에 투입되어 충분히 튀겨지게 한 후 꺼내어 제품으로 포장하게 된다.Jeryeom cake paste (4) cut by the blade (5) is put into the fry container by taking the conveyor (7) and then deep enough to take out and packaged as a product.
본 발명은 잡채가 어묵으로 감싸진 형태의 잡채말이 어묵을 제조하므로써, 누구든지 데워서 영양간식으로 먹을 수 있는 것이다.According to the present invention, by preparing a fish cake made of fish cake wrapped in fish cake, anyone can warm it and eat it as a nutritious snack.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0024227A KR100366204B1 (en) | 2000-05-06 | 2000-05-06 | Roll fish ball manufacture method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0024227A KR100366204B1 (en) | 2000-05-06 | 2000-05-06 | Roll fish ball manufacture method |
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| Publication Number | Publication Date |
|---|---|
| KR20000053899A KR20000053899A (en) | 2000-09-05 |
| KR100366204B1 true KR100366204B1 (en) | 2003-01-09 |
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| KR10-2000-0024227A KR100366204B1 (en) | 2000-05-06 | 2000-05-06 | Roll fish ball manufacture method |
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| KR100396290B1 (en) * | 2001-02-16 | 2003-08-27 | 주식회사 환공식품 | Manufacture method of boiled fish paste |
| KR20030012983A (en) * | 2001-08-06 | 2003-02-14 | 하희숙 | a |
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| KR20000053899A (en) | 2000-09-05 |
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