KR100389169B1 - manufacture method of boiled fish paste - Google Patents

Abstract

The present invention has been prepared by mixing the other additives after taking out the cutlet, such as cutlass, early harvest, etc. caught in the fish paste of the conventional fish paste in recent years, the supply of raw materials is not smooth due to the depletion of fish resources, so in order to supplement Since aquatic products had to be imported from abroad, it was a waste of valuable foreign currency, and as production costs increased, it was overproduced in rural areas to solve the shortcomings such as delicacy and nutrients of fish paste, and it contained a large amount of vitamin (A), sugar, and calcium. Grinded anchovies rich in carrots and calcium, which are used foods, are prepared by putting a mixture prepared in a separate process into a two-stage molding machine to make fish cakes. High-quality, low-cost fish paste containing nutrients being.

Description

Manufacturing method of fish cake containing carrot {manufacture method of boiled fish paste}

The present invention relates to a method of manufacturing a fish paste containing carrots by crushing and mixing carrots rich in nutrients in meat to prepare fish paste with excellent texture and digestibility, so that it can be conveniently eaten for snacks and side dishes.

Conventional fish cakes are prepared by mixing the other additives after cutting the meats such as cutlass and early fish caught in the near sea, but recently it is difficult to secure raw fish due to the depletion of fish resources. Because they had to import from, there was a lot of valuable foreign currency wasted and production costs increased, resulting in some deterioration of fish cake delicacy and nutrients.

The present invention is a separate process during the production of fish paste by grinding the anchovies rich in vitamins (A), sugars, calcium components and carbohydrates that are rich in vitamins (A), sugars and calcium components to solve the above-mentioned disadvantages The mixture was formulated into a two-stage molding machine and molded to make it feel familiar to the outside, so that it can produce high quality and low priced fish cakes with excellent texture without rejection and evenly containing beneficial nutrients. It will be described in detail as follows.

Fish meat 57%

Wheat flour 12%

Salt 0.9%

D-xylose 0.2%

Potassium Sorbate 0.15%

Sweetener 0.2%

Total 70.45%

1st process

Add 57% fish meat to a blender and grind for 12 to 15 minutes.

2nd process

0.9% of salt is added to the crushed product after the first step and mixed for 3 to 5 minutes.

3rd process

12% of wheat flour and ice water were added to the mixture which passed through the second step, and mixed for 5 minutes to 6 minutes to suppress the temperature rise, to control the moisture, and to maintain the temperature of the mixture at 12 ° C or lower.

4th process

0.2% D-xylose, 0.15% potassium sorbate, and 0.2% sweetener are added to the mixture which has passed through the third step, and mixed for 2 to 3 minutes.

5th process

Carrot 10.5%

10% of fish meat

Wheat flour 3%

Leek 1.9%

Starch 1.5%

Anchovy powder 1.5%

Green Pepper 0.7%

Salt 0.3%

Vinegar 0.1%

Potassium sorbate 0.05%

Total 29.55%

10.5% washed carrots are put in a blender and crushed.

6th process

10.5% of the sliced carrots in the fifth process are added to a blender, and 10% of the shredded fish meat is added and mixed for 2 to 3 minutes.

7th process

Add 3% wheat flour, 1.5% starch, and 0.3% salt to the mixture after the sixth step and mix for 3 to 5 minutes.

8th process

To the mixture after the seventh step, leek 1.9%, anchovy powder 1.5%, green pepper 0.7%, vinegar 0.1%, potassium sorbate 0.05% are added and mixed for 2 to 3 minutes to complete the submaterial.

9th process

70.45% of the main material which passed through the 4th process and 29.55% of the material which passed through the 8th process are put into the two-stage molding machine, respectively, to form the overlapped shapes.

10th process

The fish paste molded through the ninth process is put in a steam cooker at 100 ° C to 120 ° C and cooked for 3 to 5 minutes.

11th process

The fish paste cooked through the 10th process is put in a dehydrator and dehydrated for 5 to 7 seconds.

12th process

The fish paste dehydrated through the eleventh process is put in an cooking oil lacquer and cooked for about 1 minute to suppress the invasion of bacteria so as not to alter the texture and to express the unique color of carrots.

13th process

After the twelfth process, the fish paste treated with milk is deoiled in a deoiler, put in a cooler, cooled for 30 to 40 minutes, and then packed.

In the present invention, 57% fresh fish meat was put in a blender and crushed for 12 minutes to 15 minutes, and 0.9% salt was added to mix for 3 minutes to 5 minutes to adjust the salinity, followed by adding wheat flour 12% and ice water for 5 minutes to 6 minutes. The mixture was kept at a temperature of 12 ° C. or lower, and 0.2% D-xylose, 0.15% potassium sorbate, and 0.2% sweetener were mixed for 2 minutes to 3 minutes, respectively. Add 10.5% of carrots to a blender, grind, add 10% fish meat, mix for 2 minutes to 3 minutes, add 3% wheat flour, 1.5% starch, and 0.3% salt, and mix for 3 minutes to 5 minutes. Promote adhesiveness while expressing, and add leek 1.9%, anchovy powder 1.5% green pepper 0.7%, vinegar 0.1%, potassium sorbate 0.05% each and mix for 2 ~ 3 minutes to complete the preservation of ingredients. ) Containing a large amount The amount of the fish by the use of near-reducing be able to consume the necessary nutrients and onions evenly, it will be green pepper, vinegar and the like to give to improve the taste and fish paste delay or inhibit the destruction of nutrients.

Fish paste manufactured in such a process is mixed with the main ingredients and subsidiary materials separately and put into the two-stage molding machine so that the natural color of the carrot is expressed, so you can feel the unique intimacy. In addition, over-produced carrots can be consumed in large quantities as a substitute for fish meat, thereby contributing to farmers' income growth while reducing foreign currency and manufacturing costs.

Claims (1)

Add 57% of fish meat to a blender and grind for 12 to 15 minutes, mix with 0.9% salt, mix with 12% wheat flour and ice water for 5 to 6 minutes, and keep the temperature below 12 ℃. Add 0.2% of cilose, 0.15% of potassium sorbate, and 0.2% of sweetener to keep 70.45% of the main ingredients.Put 10.5% of washed carrots in a blender and crush 10% of crushed fish meat. Mix for 3 minutes, add 1.5% of starch, 1.5% of starch, and 0.3% of salt, then mix leek 1.9%, anchovy powder 1.5%, green pepper 0.7%, vinegar 0.1%, potassium sorbate 0.05% and complete 29.55% However, 70.45% of the main material and 29.55% of the material are added to the two-stage molding machine, respectively, and formed into various shapes that are superimposed, put in a steam cooker of 100 ° C to 120 ° C, cooked for 3 to 5 minutes, and dehydrated for 5 to 7 seconds in a dehydrator. Put in cooking oil lacquer 1 Fish paste containing carrots, which is cooked for a minute to suppress the invasion of bacteria to prevent deterioration, to feel the texture, to express the unique color of carrots, to deoil in a deoiler, and to cool in a cooler for 30 to 40 minutes. Manufacturing Method