KR100638855B1 - Fish cutlet and method of manufacturing the same - Google Patents

Abstract

Disclosed is a fish cutlet made from blue fish or eel and a method of manufacturing the same. The disclosed method of manufacturing fish cutlet is a method of manufacturing a fish cutlet, which is prepared by coating the surface of fish meat using horse mackerel or eel as fish meat with bread flour, wherein (a) fish meat and early bone are invisible. Removing the portion and rapidly freezing; and (b) pulverizing and chopping the frozen fish and fish, at least one or more times; and (c) crushing and chopping the fish and fish, together with the fish meat extract. 8.00 ~ 12.00% by weight, garlic 23.00 ~ 28.00% by weight, onion 23.00 ~ 28.00% by weight, tassel 18.00 ~ 22.00% by weight, ginger powder 2.00 ~ 3.00% by weight, garlic powder 4.00 ~ 6.00% by weight, sesame leaves 10.00-15.00% by weight Injecting and mixing the additives and the re-decontamination made to make a high viscosity dough; And (d) after forming the dough into a predetermined shape, coating the bread powder; And (e) rapid cooling and packaging the dough coated with breadcrumbs.

According to the present invention, it is manufactured from eel or blue-green fish, which is not generally used white fish, can provide beneficial nutrients to a person and help health, and satisfy the taste of consumers.

Fish cutlet, Chopping, Blue fish

Description

Fish cutlet and method of manufacturing the same

Figure 1 is a schematic flow chart showing sequentially a fish cutlet made of a back blue fish or eel according to the present invention and a method of manufacturing the same

The present invention relates to a fish cutlet and a method for manufacturing the same, and more particularly, to a fish cutlet and a method for producing the same, which are more nutritionally and healthier than conventional fish cutlets using a back blue fish or eel.

Conventional fish cutlet is mainly manufactured using only white fish such as pollack or cod meat. White fish has a white fish flesh and is covered with scales or thick. The fat content is less than 5%, so the taste is not only light but the flesh is relatively light because I don't exercise much while living deep in the sea. Therefore, white fish is recommended for the elderly or children with poor digestion. Although it has less nutritional value than blue fish, it is rich in vitamins A, B1, B2, E and niacin. And because the fishy side is not severe compared to other fish, fish cutlet was mostly white fish.

The fish used for fish cutlet as white flesh fish is a high-grade fish and other fish species, but pollock and cod are almost used, so the choice of materials is limited. Of course, you can use other fish than white fish, but the first condition to be used as fish cutlet is that it should not be too fishy.

The fishy smell of fish is a smell because trimethylamine (TMA), a type of volatile organic base, is produced during the decay process of trimethylamine (TMAO) in fish. The blue fish caught right at sea does not smell fishy. However, even if white fish and blue fish are caught together at sea, the longer the dead meat becomes, the more fishy the fish will smell.

The reason is the difference in the rigidity of meat. Hard meat slows down the decay. Since blue fish contain more unsaturated fatty acids, meat tends to recede and decay more quickly, so volatile trimethylamine is produced more rapidly during the decay process when the trimethylamine contained in fish is decomposed by bacteria. Because. The more corrupt the fish, the more protein breaks down, producing ammonia, amines, hydrogen sulfide, and indole, which makes fishy stronger.

So, blue fish is more nutritious and stronger than white fish.

The present invention was created to solve the above problems, in place of the white fish, by preparing fish cutlet with fishy fish or eel removed fishy to meet the taste of consumers and to supply much more nutrients than white fish The purpose is to provide a fish cutlet and a method of manufacturing the same to help health.

Fish cutlet according to the present invention for achieving the above object, the content of the fish in the fish cutlet prepared by coating the surface of the fish bread with bread powder 27.00 ~ 33.00% by weight fish, early 12.00 ~ 17.00% by weight , Wheat starch 5.00 ~ 10.00%, Fish meat extract 0.50 ~ 5.00%, Recontamination 0.50 ~ 5.00%, Sugar 0.10 ~ 1.00%, Seasoning 0.5 ~ 1.00%, Glycine 0.10 ~ 0.60%, Glycine 0.10 ~ 0.60% %, Garlic 3.00 ~ 4.00%, onion 3.00 ~ 4.00%, taste liquor 2.50 ~ 3.50%, ginger powder 0.10 ~ 1.00%, calcium carbonate 1.70 ~ 2.50%, garlic powder 0.50 ~ 1.00%, sesame leaf 1.50 ~ 2.00% by weight, pollack flesh 27.00 to 33.00% by weight, characterized in that the fish fish is preferably horse mackerel or eel.

In addition, the method for producing fish cutlet according to the present invention is a method for producing fish cutlet, wherein the surface of fish meat using horse mackerel or eel as fish meat is coated with bread flour, wherein the method comprises: (a) Rapidly freezing by removing the non-ideal portions other than bones; and (b) pulverizing and chopping the frozen fish and fish, at least one or more times; and (c) the crushed and chopped fish and fish. Earlier, fish meat extract 8.00 ~ 12.00%, garlic 23.00 ~ 28.00%, onion 23.00 ~ 28.00%, taste liquor 18.00 ~ 22.00%, ginger powder 2.00-3.00%, garlic powder 4.00 ~ 6.00%, sesame leaf 10.00 Adding and mixing additives and re-decontamination comprising ˜15.00 wt% to form a high viscosity dough; and (d) forming the dough into a predetermined shape and then applying bread crumb coating; And (e) rapid cooling and packaging the dough coated with breadcrumbs.

On the other hand, in the step (c) of making a high viscosity dough; wheat starch; and sugar; and seasoning; and glycine; Again; Calcium carbonate; And it is preferable that the pollack meat is further added and mixed.
Fish cutlet according to the present invention is made by adding and mixing additives and functional reinforcing materials, such as fish for fish meat which is the pulverized and chopping.

The additive is used to remove the fishy smell of fish and to improve the taste of fish cutlet. Fish extract fish extract, ginger, garlic, onion, sesame leaf, and sake are used. And the functional reinforcing material is used calcium, DHA, chlorella, etc., which is selectively used according to the product characteristics of fish cutlet.

 To further explain the ratio of the content of the additives to remove fishy fish and improve the taste is shown in the table below.

Raw material name content(%) Fish Meat Extract 10.00 garlic 24.98 onion 24.98 Taste 20.00 Ginger powder 2.53 Garlic powder 4.99 Sesame 12.52

The above table is a ratio based on the light blue fish, and may vary slightly depending on the type of fish, freshness and other external factors.

In addition, the fish and early meat for fish is made by removing the non-ideological parts excluding bones, such as fish heads and intestines.

The fish fish includes a blue fish. It is known that blue fish prevents colon cancer and breast cancer by acting both omega fatty acid (EPA), which prevents blood from getting tangled, and inhibits the onset of heart disease. In addition, high-quality protein, calcium, vitamin B2, vitamin D, and a lot of high-quality amino acids compared to white fish, as well as hemoglobin is contained in the dark red blood portion of the flesh that is distinguished from ordinary flesh. The reason why blue fish is more delicious than white fish as a fish cutlet is because of the fat content and the meat quality that can be felt because of tighter muscle than white fish. It is inferred that the meat of the blue-green fish, which moves relatively close to the surface of the sea, will be better than the white fish, which have relatively little movement under the sea, just as the quality of the cattle raised in the field and the cows that have been released in the field are different. It is possible.

And the fish fish further includes eel. Eel is good for summer heat stroke prevention and physical recovery, and can be evenly replenished with protein S, vitamin S and minerals. Eel mucoprotein protects the weakened gastrointestinal mucosa and aids digestion and relieves anorexia in summer. Vitamin A is surprisingly high in the liver and intestines, the vitamin A is called retinol and unlike carotene contained in vegetables are all absorbed and effective in digestive, hobbyeong, mucous membranes of the eyes, gastrointestinal diseases, cold blindness, night blindness and the like. In addition, the lipids of eel are indispensable to the brain cells that make up the body's cell membranes and contain lecithin, which enhances learning and memory, and inhibits the oxidation of unsaturated fatty acids in the body and invigorates blood vessels. It is rich in vitamin E, which prevents roughness and is effective in preventing aging.

When explaining the weight percent of the fish cutlet using the light blue fish as fish for fish in detail as shown in the table below, the light blue fish was carried out with horse mackerel.

Raw material name weight% Horse mackerel 29.22 Early (child) 14.61 Wheat starch 7.30 Fish Meat Extract 1.46 Recontamination 1.02 Sugar 0.44 Condiment 0.73 Glycine 0.37 Again 0.29 garlic 3.65 onion 3.65 Taste 2.92 Ginger powder 0.37 Calcium carbonate 2.19 Garlic powder 0.73 Sesame 1.83 Pollock 29.22 Sum 100

The weight percent of the above table may vary slightly depending on the type of fish and freshness and other external factors.

Referring to the manufacturing method of fish cutlet according to the present invention made as described above are as follows.

1 is a schematic flowchart showing a method of manufacturing fish cutlet according to the present invention in sequence.

Referring to FIG. 1, the method for preparing fish cutlet using the blue-green fish or eel according to the present invention firstly removes an indelible portion except the bone of the fish, such as a head and an intestine, and rapidly freezes the whole. Step 110)

At this time, the introduced fish is approximately 2: 1 ratio with fish for fish, and after removing the non-Isable parts such as the head, the intestines of the fish, preferably freeze rapidly for 20-40 minutes between 40 to 45 degrees below zero. .

Subsequently, the frozen fish is pulverized and chopped at least once in step 110.

That is, the frozen fish is first crushed largely and then secondly crushed small. This is because, because it is a frozen fish, it is not crushed if it is pulverized at a time. And when thawing and crushing the fish, there is a risk of freshness and deterioration.

In addition, re-decontamination and additives are added to the pulverized and chopped fish, for example, mixed with mortar to make a high viscosity dough (step 130).

That is, re-decontamination is added to the crushed and chopped fish in the mortar to elute salt-soluble protein to make a high viscosity dough. At this time, rather than cutting at the time of mixing as described above, the texture is imparted using a mortar.
On the other hand, optionally added functional reinforcing materials such as calcium, DHA, chlorella, wheat starch; Sugar; Condiment; Glycine; Again; Calcium carbonate; And it is very preferable to further increase the taste by the addition of pollack meat by a predetermined amount.

Subsequently, the dough made by mixing as described above is molded into a predetermined shape and then coated with bread crumbs (step 140).

The breadcrumbs are coated to an appropriate degree, preferably whole frozen rapidly for 25 to 35 minutes between minus 40 and 45 degrees, then packaged and stored or distributed frozen (step 150).

The fish cutlet thus produced uses horse mackerel or eel as described above.

Fish cutlet according to the present invention prepared as described above, because it was manufactured using horse mackerel or eel, which is a blue fish instead of white fish, it is nutritionally more beneficial than conventional fish cutlet and will provide a new taste with a changed meat quality. .

As described above, the fish cutlet according to the present invention and its manufacturing method have the following effects.

Instead of the existing white fish, it can be made with blue fish or eel to supply more beneficial nutrients.

And in response to the demands of taste-sensitive consumers, it is possible to increase product output.

Although the present invention has been described with reference to one embodiment shown in the drawings, this is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible. Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Claims (4)

In the fish cutlet produced by coating the surface of the fish meat with breadcrumbs, The content of the fish meat is 27.00 ~ 33.00% by weight fish, early 12.00 ~ 17.00% by weight, wheat starch 5.00 ~ 10.00% by weight, fish extract 0.50 ~ 5.00% by weight, re-decontamination 0.50 ~ 5.00% by weight, sugar 0.10 ~ 1.00% by weight , Seasoning 0.5 ~ 1.00%, glycine 0.10 ~ 0.60%, again 0.10 ~ 0.60%, garlic 3.00 ~ 4.00%, onion 3.00 ~ 4.00%, sake 2.50 ~ 3.50%, ginger powder 0.10 ~ 1.00% , 1.70 to 2.50% by weight of calcium carbonate, 0.50 to 1.00% by weight of garlic powder, 1.50 to 2.00% by weight of sesame leaves, 27.00 to 33.00% by weight of pollack meat. The method of claim 1, The fish for fish is fish cutlet, characterized in that horse mackerel or eel. In the manufacturing method of the fish cutlet which coats the surface of the fish meat which uses horse mackerel or eel as fish meat, and manufactures with breadcrumbs, (a) rapidly freezing by removing non-ideological parts except fish and fish bones early; and (b) pulverizing and chopping the frozen fish and fish for at least one time; and (c) crushed and chopped fish meat and early, fish meat extract from 8.00 to 12.00% by weight, garlic 23.00 to 28.00% by weight, onion 23.00 to 28.00% by weight, tassel 18.00 to 22.00% by weight, ginger powder 2.00 to 3.00% %, Garlic powder 4.00 ~ 6.00% by weight, sesame leaves 10.00 ~ 15.00% by weight of the additives and re-decontamination and mixing to make a high viscosity dough; And (d) forming the dough into a predetermined shape and then applying bread crumb coating; And (e) a method of preparing fish cutlet, characterized in that the step of rapidly cooling and packing the bread powder coated dough. The method of claim 3, wherein in step (c) of making a high viscosity dough, wheat starch; sugar; seasoning; glycine; and ash; calcium carbonate; And fish cutlet production method characterized in that the pollack meat is further added and mixed.

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