KR100994441B1 - Method for producing gulbi-fish paste and gulbi-fish paste produced by the same - Google Patents

Abstract

PURPOSE: A method for producing dried yellow corvina paste and a dried yellow corvina paste thereof are provided to improve chewy while removing a fishy taste. CONSTITUTION: A method for producing dried yellow corvina paste and a dried yellow corvina paste thereof is comprised of steps: removing the bone, head, and skin from a dried yellow corvine after cleaning the dried yellow corvine; salting a flesh of the dried yellow corvine of 450~550 g with lemon juice of 25~35 ml, cheongju of 45~55 ml, and corn pepper of 8-12g under 20-30°C for 10-18 hours; preparing the flesh of a cuttlefish of 270~330 g with skin and visceral removed; slicing carrot, onion, garlic, and shallot; crushing the fresh of the dried yellow corvine and the cuttlefish; and adding solt, paper, and egg to the crushed member and mixing them.

Description

Method for producing Gulbi fish paste and Gulbi fish paste produced by the above method {Method for producing Gulbi-fish paste and Gulbi-fish paste produced by the same}

The present invention relates to a method for producing oyster fish cakes with a removed fishy taste and improved elasticity and oyster fish cakes with an improved elasticity.

Yellow Corvina is known to be rich in fat and high in polyunsaturated fatty acids compared to other fish dry products. Such oysters are traditional salt-processed foods that have been eaten by Koreans since ancient times because of their unique flavor and texture. Most of the research on oyster fertilization involves the study of changes in nucleic acid-related substances and free amino acids during processing of oysters, the study and manufacture of changes in formaldehyde and fat distribution, and the changes in lipid composition during storage. The research on development of secondary processed products such as red pepper paste and oysters and suppressing oxidation of fats during manufacturing of oysters has been underway.

Fish cakes are generally richer in protein and calcium than other cooked foods, and their quality varies depending on the type of meat, the main ingredient, and can be easily changed according to the consumer's preferences such as the shape and texture of the product. It is also one of the foods widely used by consumers according to cooking methods such as steamed, boiled, baked or fried in cooking oil. The fish used are mainly white fish such as dome, pollock and mindaegu. Among the colors, flavors, and elasticities that determine the quality of fish paste, the most important factor is elasticity. The elasticity varies depending on the freshness of raw materials, fish species, type and amount of additives, heating method and added water content.

Most of the oysters are edible steamed, oyster hot tang, oyster grilled, depending on the traditional cooking method, and only expensive second-cooked foods such as oyster stew and gochujang oyster are developed. In addition, the production of food using oysters are being rejected by consumers due to the fishy smell of oysters, and consumers are more inexpensive and easily accessible, and the development of oyster cooked foods without the unique fishy taste is required.

Korean Patent Publication No. 2003-0053836 discloses a method for preparing oyster fish cake, and Korean Patent Registration No. 0624106 discloses a method for preparing squid fish cake, but differs from the method for preparing oyster fish cake of the present invention. .

The present invention has been derived by the above requirements, in the present invention, while maintaining the inherent efficacy of oysters, consumers can eat cheaper, easier and more convenient, the fishy taste of oysters is removed, the squid is added to taste In addition, the elasticity is improved to complete the present invention by developing oyster fish paste suitable for nutrition and taste of all consumers, including the young generation.

In order to solve the above problems, the present invention is a fishy taste is removed, characterized in that it comprises a step of mixing the squid flesh to improve the elasticity of the pretreated oyster meat and fish paste to remove the fishy taste, elasticity Provided is an improved method for preparing oyster fish paste.

In addition, the present invention is to remove the fishy taste prepared by the above method, provides an oyster fish with improved elasticity.

According to the present invention, it is possible to diversify the product by developing the oyster fish paste in the consumption pattern of oysters that are being edible depending on the conventional cooking method, the oyster fish paste fish flavor is removed using the oyster of the present invention As a result, the food is more elastic in terms of nutrition and preference of all consumers.

In addition, consumers can more easily contact and contribute to the popularization of oysters, and by manufacturing fish paste using oysters will be a health food rich in taste and nutrition than conventional fish paste.

The present invention relates to a method for producing oyster fish paste using oysters that can be easily eaten by anyone using glory oysters.

The present invention rinsed raw oysters and then squid to adjust the elasticity of the product after adding bone jong, lemon juice, pepper and so on to remove bones, hair, shells and fishy to remove fishy after 10-18 hours at room temperature This is a method of preparing oyster fish paste after frying at 150 ~ 220 ℃ after shaping and adjusting the taste using salt, pepper, etc.

Specifically, the manufacturing method of oyster fish paste of the present invention,

(a) rinsing the oysters, and then marinating the mixture of lemon juice, jongjong, mashed whole pepper in the oyster meat, bone, head and skin removed;

(b) preparing the cuttlefish flesh by removing the skin and gut of the cuttlefish;

(c) chopping carrots, onions, garlic and chives;

(d) pulverizing oyster meat and squid meat prepared in the cooking process of (a) and (b);

(e) adding salt and pepper to the crushed oyster meat and squid meat and adding egg white while mixing; And

(f) combining the finished oyster meat and squid meat with the vegetables prepared in the cooking process (c), forming, and frying,

Preferably,

(a) After washing with oysters, mix 25-35 ml of lemon juice, 45-55 ml of whole varieties, and 8-12 g of crushed whole black pepper to 450-550 g of bone, head, and shelled oyster meat. Pickling for 18 hours;

(b) preparing squid flesh 270 to 330 g by removing the skin and gut of the cuttlefish;

(c) chopping 75 to 85 g of carrots, 95 to 105 g of onions, 25 to 35 g of garlic, and 45 to 55 g of green onions;

(d) pulverizing oyster meat and squid meat prepared in the cooking process of (a) and (b) at 8,000 to 12,000 rpm;

(e) adding 4 to 6 g of salt and 2 to 4 g of salt to the crushed oyster meat and squid meat, adding 270 to 330 g of egg white while mixing for 3 to 5 minutes; And

(f) mixing the finished oyster meat and squid meat well with the vegetables prepared in the cooking process (c) and molding and may include a step of frying at 150 ~ 220 ℃,

More preferably,

(a) after washing the oysters, the bones, head, shells were removed, 500 g of oyster meat, 30 ml of lemon juice, 50 ml of seed, 10 g of crushed whole peppercorns, and then rinsed at 20-30 ° C. for 12 hours;

(b) preparing 300 g of squid flesh by removing the skin and intestines of the squid;

(c) chopping vegetables of 80 g of carrots, 100 g of onions, 30 g of garlic, and 50 g of green onions;

(d) pulverizing oyster meat and squid meat prepared in the cooking process of (a) and (b) at 10,000 rpm using a grinder;

(e) adding 5 g of salt and 3 g of pepper to the crushed oyster meat and squid meat, adding 300 g of egg white while mixing for 3 to 5 minutes; And

(f) mixing the finished oyster meat and squid meat well with the vegetables prepared in the cooking process (c), and may comprise the step of frying at 150 ~ 220 ℃.

The present invention also provides a oyster fish cake is removed the fishy taste prepared by the above method, improved elasticity.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Example  1: Manufacturing method of oyster fish paste

(a) After washing the oysters, remove the bones, head, and shells, and mix them with 500 g of oyster meat, 30 ml of lemon juice, 50 ml of seed, and 10 g of crushed pepper to remove oyster-specific fishy smell at 20 ~ 30 ℃. It was pickled for 12 hours.

(b) 300 g of squid flesh were prepared by removing the skin and gut of the cuttlefish.

(c) 80 g of carrots, 100 g of onions, 30 g of garlic, and 50 g of chives were sliced.

(d) The oyster meat and squid meat prepared in the cooking process of (a) and (b) were ground at 10,000 rpm using a grinder.

(e) 5 g of salt and 3 g of pepper were added to crushed oyster meat and squid meat, and 300 g of egg white was added while mixing for 3 to 5 minutes.

(f) The mixed oyster meat and squid flesh well mixed with the vegetables prepared in the above (c) cooking process and molded into a uniform shape and fried at 150 ~ 220 ℃ to cook the oyster fish paste.

Table 1.Required amount of raw materials in the manufacture of oyster fish paste

Ingredient Required amount (%) Oyster meat 34.3 Squid flesh 20.6 carrot 5.5 onion 6.9 garlic 2.1 Sect 3.4 Egg whites 20.6 Salt 0.3 pepper 0.2 Jeongjong 3.4 Lemon juice 2.1 Peppercorns 0.7

Example  2: sensory test

Sensory test results of oyster fish paste are shown in Table 2 below. Thirty male and female workers in their 30s were tested for taste and preference for oyster fish by a 7-point grading method: 1: very bad, 2: bad, 3: a little bad, 4: moderate, 5: a little good, 6: Good, 7: Very good.

The conventional fish paste marketed as a control (A) and the oyster fish paste of the present invention (B) were cooked to evaluate color, aroma, taste, texture, and overall acceptability.

As can be seen in Table 2, there was no significant difference in conventional fish paste and oyster fish paste in color and flavor. However, in the preference for taste and texture, the oyster fish cake shows a better preference, the fish cake of the present invention was not even the fishy taste of oyster, it was found that the excellent texture and consumers prefer. In the overall preference, gulbi fish cakes showed higher preference than conventional fish paste.

Table 2. Sensory tests

division color incense flavor Organization Overall
Likelihood Control group (A) 5.68 5.62 5.40 5.32 5.50 Invention (B) 5.88 5.74 5.94 5.96 5.92

Figure 1 shows the manufacturing process of oyster fish paste.

Claims (3)

(a) After washing with oysters, mix 25-35 ml of lemon juice, 45-55 ml of whole varieties, and 8-12 g of crushed whole black pepper to 450-550 g of bone, head, and shelled oyster meat. Pickling for 18 hours; (b) preparing squid flesh 270 to 330 g by removing the skin and gut of the cuttlefish; (c) chopping 75-85 g of carrots, 95-105 g of onions, 25-35 g of garlic and 45-55 g of chives; (d) pulverizing oyster meat and squid meat prepared in the cooking process of (a) and (b) at 8,000 to 12,000 rpm; (e) adding 4 to 6 g of salt and 2 to 4 g of salt to the crushed oyster meat and squid meat, adding 270 to 330 g of egg white while mixing for 3 to 5 minutes; And (f) mixing the finished oyster meat and squid meat with the vegetables prepared in the above (c) cooking process, and after shaping the fishy taste comprising the step of frying at 150 ~ 220 ℃, the production of improved elasticity oyster fish paste Way. delete The oyster fish cake prepared by the method according to claim 1 is removed, and the elasticity is improved.

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