KR100609636B1 - Process Making Of Boiled Fish Poste Contain Rice and Wheatfiour - Google Patents

Abstract

According to the present invention, most of the tteokbokki was crushed with rice as a main material, molded in an extruder, and then cut and packed to a certain length. Therefore, when cooking tangled together, there was a hassle to separate them one by one. Due to its characteristics, it hardens too quickly and hardens, and its nutrients and tastes are simple, and it has many peculiar odors. This somewhat inadequate and unwelcome welcome as a snack or favorite food, so young people in the growing season avoided the hindrances such as shredded fish meat, wheat flour, rice flour, and salt mixed with noodles, corn kernels, cheese, and starch. After adding ingredients that have been crushed, carrots and dried onions, The main material mixture and the subsidiary material mixture are put into the hoppers of the Utility Model Registration No. 188531 respectively, and are cooked by heating generated when passing through the screw, and the main material mixture is formed from the outside in the longitudinal direction and at both ends As it is cut and molded to cover all parts, it is a high-quality taste food that has good appearance and texture and evenly contains various nutrients necessary for the human body so that anyone can eat without reluctance and contribute to health promotion.

      Manufacturing method of horse-shaped tteokbokki containing fish meat, rice and wheat flour

Description

Process of Making Boiled Fish Poste Contain Rice and Wheatfiour with Fish Meat, Rice and Wheat Flour

The present invention relates to a manufacturing method of horse-shaped tteokbokki containing fish meat, rice, and wheat flour.The main ingredients are processed by mixing the crushed fish meat with wheat flour, rice flour, and raw materials mixed with vermicelli, corn kernels, vegetables, etc. At the same time, all parts formed in the inside are wrapped in a mold so that anyone can conveniently eat them for snacking.

Conventional tteokbokki was mostly made by crushing rice into the main material, molded in an extruder, and then cut and packed to a certain length. Therefore, when cooking them together, there was a hassle to separate them one by one. It is too chewy and hardens quickly, and its nutrients and tastes are simple, and it has a lot of unique smells, so I added a lot of seasonings and spices when cooking. They were not welcomed as snacks or favorite foods because they were not enough.

In order to solve the above problems, the present invention completes the raw material mixed with crushed fish meat, wheat flour, rice flour and salt, and the subsidiary ingredients added with vegetables, crushed noodles, corn kernels, cheese, starch, carrots, dried onions, etc. The main material mixture and the subsidiary material mixture are put into both hoppers of the Utility Model Registration No. 188531, and are cooked by heating generated when passing through the screw, and the main material mixture is molded from the outside in the longitudinal direction and at both ends. By cutting and molding to cover all parts, it is a high-quality taste food that has good appearance and texture, and contains various nutrients necessary for the human body so that anyone can eat without refusal and contribute to health promotion. It will be described in detail as follows.

Wheat flour 45% by weight

Fish meat 25% by weight

8% by weight of rice flour

Corn kernels 6 wt%

5% by weight of cheese

Vermicelli 3.5% by weight

Starch 2% by weight

2% by weight of carrots

Salt 1.5% by weight

Dry onion 1.2% by weight

Dried onion 0.6 wt%

Seasoning 0.2% by weight

  Total 100%

1st process

25% by weight of fish meat is put in a shearing cutter and crushed for 13 to 15 minutes.

2nd process

1.5 wt% of salt is added to the crushed product after the first step and mixed for 2 to 3 minutes.

3rd process

After adding 8% by weight of rice flour and 45% by weight of wheat flour to the mixture that passed through the second step,

Mix for 4 ~ 5 minutes to make main ingredients and store.

4th process

Cook 3.5% by weight at high temperature of 60 ℃ ~ 70 ℃ and cut it into 2cm ~ 3cm.

5th process

6% by weight of corn kernels, 2% by weight carrots, 1.2% by weight dried onions, 0.6% by weight dried onions, put in a mixer and mix for 2 minutes to 3 minutes.

6th process

2% by weight of starch and 0.2% by weight of seasoning are added to the mixture which has passed through the fifth step, followed by mixing for 2 minutes to 3 minutes.

7th process

5% by weight of cheese and the processed vermicelli were added to the mixture which passed through the sixth step, and processed and stored for three to four minutes to complete the subsidiary material.

8th process

A mixture of the main material mixture from the third process and the submaterials from the seventh process is put into both hoppers of the Utility Model Registration No. 188531, respectively, and the cover is cut so that the entire material is covered by the pressurized heating when passing through a single screw. By molding.

9th process

The tteokbokki shaped through the eighth process is transferred to a cooler and cooled for 30 to 40 minutes, followed by hygienic packaging.

In this invention, 25% by weight of fish meat rich in "protein" and "calcium" are finely crushed in a shearing cutter for 13 minutes to 15 minutes, and 1.5% by weight of salt is mixed and mixed for 2 minutes to 3 minutes. After reinforcing the elasticity, 8% by weight of "carbohydrate" and "protein" -rich rice flour and 45% by weight of wheat flour containing "potassium" and "protein" are added, and the main ingredients mixed for 4 to 5 minutes are stored until the raw material is completed Done.

Next, 3.5% by weight of the vermicelli containing the "mineral" "vitamin" as a composition step of the subsidiary material mixture is lightly cooked at a temperature of 60 ℃ ~ 70 ℃ and cut and stored to about 2cm ~ 3cm.

2 minutes to 6% by weight of corn grains containing "sugar" and "phosphorus", 2% by weight carrots containing "mineral" "vitamin", 1.2% by weight dried onions and 0.6% by weight dried onions. After mixing for 3 minutes, add 2% by weight of starch and 0.2% by weight of food additive seasoning, mix for 2 minutes to 3 minutes, add 5% by weight of cheese containing "calcium" and "protein" and add the preserved instant noodles 3 Mixing is performed for minutes to 4 minutes to complete the submaterial.

When the main material and the subsidiary materials are completed, the main material is put into the hopper of Tteokbokki molding machine of Utility Model Registration No. 188531. When passing through a single scoop, it is cooked by pressurization and covers and cuts all parts of the formed internal material in the same size and shape so that the main material is wrapped outside. It will be cooled and packed for a minute.

The present invention is made by mixing and processing the main material and the subsidiary materials, which contain the various nutrients essential to the human body separately, and cover and cut the entire subsidiary material surface in the molding machine so that the main material is enclosed, thereby improving hygiene and productivity. It is convenient for cooking because it does not burst or get tangled, and it is useful as a good food with good appearance and texture, so that everyone does not feel rejection, and when eating with tteokbokki or snack, it can contribute to physical strength improvement. have.

Claims (1)

Grind 25% by weight of fish meat in a shearing cutter for 13 minutes to 15 minutes, add 1.5% by weight of salt, mix for 2 minutes to 3 minutes, add 8% by weight of rice flour and 45% by weight of wheat flour, and mix for 4 minutes to 5 minutes. After making and storing 3.5% by weight of noodles, cook them at a high temperature of 60 ℃ ~ 70 ℃, cut them into 2cm ~ 3cm, and store them.In a mixer, add 6% corn kernels, 2% carrots, 1.2% dry onions, 0.6% dry onions. Add 2% to 3% of starch and 0.2% to seasonings, mix for 2 minutes to 3 minutes, add 5% by weight of cheese and processed noodles, and mix the ingredients for 3 minutes to 4 minutes. After finishing, the main materials and subsidiary materials stored are put into the molding machine, and when cut through the scoops, the entire subsidiary materials are covered and cut by pressing and heating, and transferred to a cooler to cool them for 30 to 40 minutes. Horse meat containing rice, rice and wheat flour How to prepare Tteokbokki.