KR100938267B1 - Method for cooking a boiled fish paste cutlet - Google Patents

Abstract

The present invention relates to a food production method, and more particularly, to a fish cake gas manufacturing method for preparing fish cake gas using a fish cake prepared in this way as well as manufacturing fish cake using natural materials.

To this end, the present invention is the first step of preparing the sardine meat by dehydrating the bones and shells and guts of natural sardines and then washed several times (水洗) and then dehydrated; A second step of preparing the meat paste by mixing the prepared sardine broth with the broth of mixed fish and mixing the salt; A third step of mixing the additives into the prepared meat paste and then molding them into a desired shape; A fourth step of swaying the fish cake prepared in the third step for a set time in a set temperature range; A fifth step of steaming and then cooling the mixture between the respective meat and additives in which the fourth step is completed; A sixth step of moistening an egg in the fish cake completed in the fifth step and then frying it with bread powder; And, the fish paste gas manufacturing method characterized in that it proceeds sequentially, including a seventh step of: cooling and then packing the fried fish paste in the sixth step to a temperature of 3 ~ 13 ℃ range.

Fish paste, swari, fish cake gas

Description

Method for cooking fish paste gas {method for cooking a boiled fish paste cutlet}

The present invention relates to a food production method, and more particularly, to a fish cake gas manufacturing method for producing fish cake gas using the fish cake prepared in this way as well as manufacturing fish cake using natural materials.

In general, fish cake is widely used as a side dish or snack for simple cooking and eating.

The fish cake is prepared by pulverizing miscellaneous fish fish and its internals, mixing wheat flour, water, refined salt, sweeteners, vegetables, etc., and steaming or by heating them to cool them. For example, the fish meat contains nutrients to the human body, lowers cholesterol, and is particularly easy to cook and eat, making it widely used for side dishes and snacks.

In recent years, as the interest in health foods increases, the above-mentioned fish paste is manufactured to include many nutrients.

For example, a mixture of artificially synthesized powders to reinforce omega-3 fatty acids, such as Eicosapentaenoic Acid (EPA) and Docosanuxaenoic Acid (DHA), which is beneficial to the human body with unsaturated fatty acids I'm doing it.

Of course, as described above, artificially manufactured synthetic powders can also be seen as beneficial to the human body, but the effect is much lower than natural foods.

In addition, the conventional fish paste has a problem in that the elasticity of the fish paste was not utilized to the fullest because it was steamed immediately after mixing and molding various raw materials or by milking.

The present invention has been made to solve the problems according to the prior art described above, the object of the present invention is to improve the taste by maximizing the elasticity of the fish paste, produced in a natural form of a new form of maximized nutritional effect It is to provide a manufacturing method for producing a fish cake food.

Fish cake gas production method of the present invention for achieving the above object is the first step of removing the sardine bone and skin and guts of natural sardines and then washed several times and then dehydrated to produce sardine meat; A second step of preparing the meat paste by mixing the prepared sardine broth with the broth of mixed fish and mixing the salt; A third step of mixing the additives to the prepared meat paste and then molding the desired fish paste; A fourth step of swaying the fish cake prepared in the third step for a set time in a set temperature range; A fifth step of steaming and then cooling the completed fish cake to complete the fish cake; A sixth step of moistening an egg in the fish cake completed in the fifth step and then frying it with bread powder; In addition, a step of cooling the fried fish paste fried through the sixth step to a temperature of 3 ~ 13 ℃ range and then package: characterized in that proceeds sequentially.

Here, the sardine broth is mixed in the range of 5 to 13% while the fish paste is prepared in the first to third steps, the fish meat is mixed in the range of 55 to 70%, and the remaining range is the other additives. Characterized by mixing.

At this time, the meat of the miscellaneous fish is characterized by including fish species such as early, cutlet, sea bream, pollock, cod, rodfish, horse mackerel, Ito cuisine, shark, gerch, etc. The other additives include burdock, starch, flour, soy protein , Xylose, fish meat extract, sodium glutamate, sugar, characterized in that it contains mirin.

In addition, in the fourth step, the set temperature range for the swath is in the range of 7 to 12 ° C., and the set time is 3 to 4 hours.

In addition, the process of steaming the fish paste of the fifth step is characterized in that it is performed by steaming for 2 to 5 minutes in the steam of 95 ~ 110 ℃ range.

Fish cake gas manufacturing method according to the present invention as described above has the following various effects.

First, since the method for preparing fish cake gas according to the present invention uses natural sardine, EPA and DHA may be sufficiently contained even without adding a separate chemical powder for providing EPA and DHA. Has the effect of making it even better.

Secondly, the method of preparing fish cake gas according to the present invention can be easily formed in the shape forming process by performing a swarley process after mixing each of the meat and other additives, as well as providing excellent elasticity of the finished fish cake. Can have the effect.

Third, the method of preparing fish cake gas according to the present invention has the effect of providing even nutrients to both infants and adults by additionally adding burdock.

Fourth, since the method of manufacturing fish cake gas according to the present invention is not simply made into fish cake but is made of fish cake gas, it is possible not only to achieve a variety of eating, but also to provide foods of a gas stream that can provide even nutrients. Have

Hereinafter, a preferred embodiment of the method for preparing fish cake gas of the present invention will be described with reference to the flowchart of FIG. 1.

Fish cake gas manufacturing method according to an embodiment of the present invention is largely sardine meat manufacturing process (S100), meat paste manufacturing process (S200), additive mixing process (S300), shape forming process (S400), swari process (S500) and the post-treatment process (S600) is characterized in that it proceeds sequentially, it will be described in more detail for each process.

First, the sardine breeding process (S100) is a series of processes for producing the meat as sardines.

In this case, considering that the sardine is rich in EPA (Eicosa Pentaenoic Acid) DHA (Docosa Hexaenoic Acid), it is not necessary to use a separate artificial chemical powder for reinforcing EPA and DHA, it is possible to further improve the body absorption rate for the components Has the advantage that

The sardine broth process is carried out by removing and grinding bones, shells and intestines of wild sardines, followed by washing several times, followed by dehydration.

In this case, the washing process is preferably performed 4 to 5 times to remove various impurities.

Next, the meat paste manufacturing process (S200) is prepared by grinding the meat and salt of miscellaneous fish prepared in advance (or prepared through other processes) in sardine broth obtained through the sardine broth process (S100). It is a series of processes to make dough as paste.

At this time, the meat of the miscellaneous fish includes fish species such as early, cutlet, sea bream, pollock, cod, ratfish, horse mackerel, Ito cuisine, shark, and gerch.

As such, the fish paste prepared by the meat paste manufacturing process has an advantage that the fish paste can be freely formed in a subsequent process.

Next, the additive addition process (S300) is a process of additionally adding and mixing other additives to the meat paste prepared by the meat paste manufacturing process (S200) to add various nutrients to the fish paste and add various flavors. It is a series of processes that make it possible to make it work.

The other additives may be additives added for conventional fish paste preparation, such as starch, flour, soy protein, xylose, fish meat extract, sodium glutamate, sugar, mirim, etc., in the embodiment of the present invention, the above additives It is further suggested that the burdock is 2 * 5 mm in size.

In this case, the burdock is an essential amino acid alginic acid (Alginic Acid) component in infants because it promotes the secretion of growth hormone and can be expected to have the effect of strengthening mental strength and stamina, and hematopoiesis in adults because there is a lot of iron It can also be effective in preventing anemia and beauty.

In particular, in the case of the mixing ratio for each component in the process of preparing a mixture between each meat and additives through the above-described series of processes (S100, S200, S300) the sardine meat is mixed by 5 to 13% range, It is preferred that the meat is mixed by 55 to 70% of the range, and the other ranges are mixed with the other additives.

At this time, the mixing ratio of the other additives, for example, burdock 5%, starch 4%, wheat flour 3%, soy protein 2%, xylose 0.5%, fish extract 0.5%, sodium glutamate 0.4%, sugar 0.3%, mirin 0.3% And so on.

Next, the shape forming process (S400) is a series of processes for molding the meat paste produced by the meat paste manufacturing process to a desired shape.

That is, the meat paste in the state where the additive is added is molded into various polygonal shapes such as squares, triangles, or circles, or molded into bars or the like as necessary.

Next, the swarley process (S500) is a series of processes to suwari the mixture between each of the meat and the additives having completed the formation of the dough and the shape through the series of processes described above.

At this time, the suwari (suwari) refers to a process for improving the elasticity of the final finished fish cake by causing the fish cake tangled phenomenon by standing for a certain time in a certain temperature range.

In the embodiment of the present invention, it is suggested that the above-described Swari process (S500) is performed for 3 to 4 hours at 7 to 12 ° C.

This is, if the swarley process (S500) is carried out at less than 7 ℃ or less than 3 hours, the entanglement phenomenon is extremely minimal, so it is difficult to expect the degree of elasticity of the fish paste, the swarley process (S500) It is most preferable to proceed only for the above-mentioned range of time in the above-described temperature range, because if the above proceeds at 12 ℃ or more than 4 hours may cause the deterioration of the mixture between each meat and additives.

Of course, conventionally, the process of manufacturing the meat through the swarley process has been introduced.

However, since the conventional swari process was performed during the manufacture of the meat, the adhesive strength was weak, so that the mixing process with other meats, which were not processed, was not only smoothly mixed with the other meats, but also the mixing was completed. There was a problem that it is extremely difficult to mold to the shape of the desired fish cake, there is a problem that the final finished fish cake is difficult to expect the degree of elasticity.

Therefore, as in the embodiment of the present invention, when each of the individually prepared meats are mixed with each other and other additives are added to each of the mixed meats, the above-described conventional method described above is performed when the Swari process (S500) is performed. It is most desirable because all problems can be solved.

Next, the post-treatment process (S600) is a series of processes for completing the mixture between each meat and the additives in which the swarley process (S500) is completed with fish paste.

The post-treatment process includes a steaming process (S610), a first cooling process (S620), a frying process (S630), and a second cooling process (S640).

At this time, the steaming process (S610) refers to a process of steaming the mixture between each of the meat and the additives using high temperature steam, in the embodiment of the present invention, the steaming process (S610) is in the range of 95 ~ 110 ℃ It is characterized by performing by steaming for 2 to 5 minutes in steam. The temperature range and time range described above are a temperature range and a time range that can smoothly steam fish paste using fish.

In addition, the primary cooling process (S620) is a series of a stable post-process (that is, the frying process) to proceed in a state in which the taste and nutrients are not destroyed by cooling the fish paste obtained by the completion of the steaming process (S610). It is a process.

In particular, the temperature of the fish cake cooled through the primary cooling process (S620) is preferably to achieve about 3 ~ 13 ℃.

This is to ensure that a series of processes to bury the egg in the fish cake and a series of processes to bury the bread powder in the frying process (S630), which is a post process.

In addition, the frying process (S630) is a process of soaking bread powder and frying eggs after the steaming process (S610) of the fish paste is completed.

In addition, the secondary cooling step (S640) is a process of cooling the fried fish paste to a temperature of 3 ~ 13 ℃ range and then packaging. At this time, the secondary cooling process (S640) is a separate process from the primary cooling process (S620), a series of processes for smooth packaging.

That is, by cooling the fried fish paste to a temperature in the range of 3 ~ 13 ℃ can prevent the problem of the generation of steam inside the packaging during the packaging, and the risk of deterioration of the fish paste gas due to the steam can be prevented in advance. It would be.

After all, the above-described process (S100 ~ S600) proceeds sequentially, the fish cake gas is completed because it uses natural sardines can be sufficiently contained EPA and DHA even without adding a separate chemical powder for providing EPA and DHA In addition, it has the advantage that the elasticity is excellent by performing the scouring process after mixing each of the meat and other additives.

In addition, the above-mentioned fish cake gas has the advantage that it is possible to provide even nutrients to both infants and adults by the addition of burdock.

In particular, although there are conventional fish gas fried using fish, the above-described fish gas is fried using the fish itself, so that it has only a single nutrient provided by the fish. Fish cake gas of the present invention has the advantage that can be provided as a food containing a variety of even nutrients.

1 is a flow chart briefly shown to explain each process for the method of manufacturing fish cake gas according to an embodiment of the present invention

Claims (6)

Removing the bones, shells and intestines of wild sardines, crushing and washing several times, followed by dehydration to produce sardines; A second step of preparing the meat paste by mixing the prepared sardine broth with the broth of mixed fish and mixing the salt; A third step of mixing the prepared meat paste with additives such as burdock, starch, wheat flour, soy protein, xylose, fish meat extract, sodium glutamate, sugar, and mirin; A fourth step of swaying the fish cake prepared in the third step for a set time in a set temperature range; A fifth step of steaming and then cooling the mixture between the respective meat and additives in which the fourth step is completed; A sixth step of moistening an egg in the fish cake completed in the fifth step and then frying it with bread powder; And, The fish cake gas manufacturing method characterized in that it proceeds sequentially, including the seventh step of: cooling the fried fish cake fried through the sixth step to a temperature of 3 ~ 13 ℃ range and packaging. The method of claim 1, During the preparation of the mixture between each meat and the additives through the first step to the third step, the sardine meat is mixed by 5 to 13% range, the fish meat is mixed by 55 to 70% range, the remaining range is Fish cake gas production method characterized in that the additives are mixed. The method of claim 2, In the meat of the miscellaneous fish Fish paste manufacturing method characterized in that it includes fish species such as fish, cutlet, sea bream, pollock, cod, rodfish, horse mackerel, Ito cuisine, shark, gerch and the like. delete The method of claim 1, In the fourth step Fish cake gas production method characterized in that the set temperature range for the swarovski ranges from 7 to 12 ℃, the set time is 3 to 4 hours. The method of claim 1, The process of steaming the mixture between each meat and the additives in the fifth step Fish cake gas production method characterized in that performed by steaming for 2 to 5 minutes in the steam range of 95 ~ 110 ℃.

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