KR101093535B1 - fish paste containing sandwich and its Making method - Google Patents

fish paste containing sandwich and its Making method Download PDF

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Publication number
KR101093535B1
KR101093535B1 KR1020090116019A KR20090116019A KR101093535B1 KR 101093535 B1 KR101093535 B1 KR 101093535B1 KR 1020090116019 A KR1020090116019 A KR 1020090116019A KR 20090116019 A KR20090116019 A KR 20090116019A KR 101093535 B1 KR101093535 B1 KR 101093535B1
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South Korea
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sandwich
fish
fish cake
fixing frame
formulation
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KR1020090116019A
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Korean (ko)
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KR20110059320A (en
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이용완
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주식회사 금성
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding

Abstract

본 발명의 샌드위치를 함유한 어묵의 제조방법은 연육 50~80중량부, 전분5~20중량부, 소금 1~3중량부가 포함된 어묵 배합물을 만드는 어묵 배합물 형성단계와;식빵의 일면에 상기 어묵 배합물을 도포하고, 상기 어묵 배합물 상에 소스 및 속재료를 얹는 속재료 충진단계와;상기 속재료가 충진된 식빵을 반으로 접어, 맞닿는 부분을 따라 상기 어묵 배합물을 덧바르는 샌드위치 형성단계와;상기 샌드위치의 형태를 고정하는 형태고정틀을 구비하여 상기 어묵 배합물을 상기 형태고정틀 내에 충진하는 형태고정틀 충진단계와;상기 충진된 형태고정틀에 샌드위치를 삽입하고, 샌드위치의 외면에 어묵 배합물을 도포하는 샌드위치 함유 어묵 도포단계와;상기 샌드위치 함유 어묵을 상기 형태고정틀로부터 분리하는 샌드위치 함유 어묵 분리 단계와;샌드위치 함유 어묵 유탕 단계; 및 샌드위치 함유 어묵 탈유 단계;를 포함한다.The method of manufacturing a fish cake containing a sandwich of the present invention comprises: a fish cake formulation forming step of making a fish cake formulation containing 50 to 80 parts by weight of meat, 5 to 20 parts by weight of starch, and 1 to 3 parts by weight of salt; Filling the ingredients, and filling the sauce and the ingredients on the fish paste formulations, filling the filling material; Fold the bread filled with the ingredients in half, forming a sandwich step of applying the fish paste formulation along the contact portion; Form of the sandwich And a form fixing frame filling step of filling the fish cake formulation in the form fixing frame to fix the fish paste formulation; inserting a sandwich into the filled form fixing frame, and applying a sandwich containing fish paste mixture to the outer surface of the sandwich. ; Sandwich-containing fish paste separation step of separating the sandwich-containing fish paste from the form fixing frame; Sandwich Step frying fish paste; And a sandwich-containing fish paste deoiling step.

어묵, 샌드위치, 배합물, 도포, 햄, 스파게티 소스, 식빵  Fish paste, sandwich, combination, application, ham, spaghetti sauce, bread

Description

샌드위치를 함유한 어묵 및 이의 제조방법{fish paste containing sandwich and its Making method}Fish paste containing sandwich and its Making method

본 발명은 샌드위치에 어묵을 감싼 형태로 식감이 개선되고 영양학적으로도 우수한 샌드위치를 함유한 어묵 및 이의 제조방법에 관한 것이다.The present invention relates to a fish cake containing a sandwich which is improved in texture and nutritionally excellent in a form wrapped in a fish cake and a method for producing the same.

어묵은 주로 반찬용이나 안주용으로 이용되며, 뛰어난 영양분에도 불구하고 간식용이나, 식사대용으로는 활용도가 낮았다.  Fish paste is mainly used for side dishes and snacks, and despite its excellent nutrients, it has little utility for snacks and meals.

이러한 어묵의 활용도를 높이기 위하여, 만두, 튀김 등의 제품에 어묵을 감싼 형태의 제품이 소개되었다.In order to increase the utilization of such fish paste, products of the form wrapped around fish cakes, such as dumplings, fried food, etc. have been introduced.

그러나 만두나 튀김등의 경우 외피의 두께가 얇아서 외피 틈새로 튀김유가 혼입되어 기름 섭취가 많아지게 되고, 이로 인해 건강에 해로운 문제점이 있었다.However, in the case of dumplings or fried, the thickness of the outer shell is thin, so that fried oil is mixed into the gap between the shells and the intake of oil is increased, which is harmful to health.

이에 대한 대안으로 외피가 두꺼우면서, 최근 현대인의 식생활로 빈번하게 이용되는 샌드위치에 어묵을 조화시킬 필요가 증대되었다.As an alternative to this, the thicker the shell, the more recently the need for fish cakes to be harmonized with sandwiches that are frequently used in modern diets.

단, 샌드위치에 어묵을 감싼 형태로 제조할려면, 샌드위치의 형태가 흐트러지고 작업자가 만지는 데로 형태가 변하는 문제점이 있었다.However, to manufacture a sandwich wrapped in fish cake, there is a problem that the shape of the sandwich is distorted and the shape is changed as the worker touches.

또한 샌드위치가 고정되지 않아 어묵반죽을 고르게 도포할 수 없는 문제점이 있었다.In addition, the sandwich is not fixed there was a problem that can not evenly apply fish paste.

본 발명의 목적은 상기의 문제점을 해결하기 위하여 안출된 것으로, 샌드위치와 어묵이 조화되어 식감이 개선되고, 식사대용으로 널리 이용될 수 있는 샌드위치를 함유한 어묵을 제공하기 위함이다.An object of the present invention is to provide a fish cake containing a sandwich that is devised to solve the above problems, the sandwich and the fish cake is harmonized to improve the texture and can be widely used as a meal.

또한, 샌드위치 형태의 흐트러짐이 없이 어묵으로 감쌀 수 있고, 균일한 두께의 어묵이 도포된 샌드위치를 함유한 어묵의 제조방법을 제공하기 위함이다.Another object of the present invention is to provide a manufacturing method of fish cake containing a sandwich coated with fish cake of uniform thickness without being disturbed in the form of a sandwich.

상기의 목적을 달성하기 위해 본 발명의 샌드위치를 함유한 어묵의 제조방법은 연육 50~80중량부, 전분5~20중량부, 소금 1~3중량부가 포함된 어묵 배합물(100)을 만드는 어묵 배합물 형성단계와;식빵(10)의 일면에 상기 어묵 배합물(100)을 도포하고, 상기 어묵 배합물(100) 상에 소스(30) 및 속재료(40)를 얹는 속재료 충진단계와;상기 속재료(40)가 충진된 식빵(10)을 반으로 접어, 맞닿는 부분을 따라 상기 어묵 배합물(100)을 덧바르는 샌드위치 형성단계와;상기 샌드위치(60)의 형태를 고정하는 형태고정틀(200)을 구비하여 상기 어묵 배합물(100)을 상기 형태고정틀(200) 내에 충진하는 형태고정틀 충진단계와;상기 충진된 형태고정틀(200)에 샌드위치(60)를 삽입하고, 샌드위치(60)의 외면에 어묵 배합물(100)을 도포하는 샌드위치 함유 어묵 도포단계와;상기 샌드위치 함유 어묵(300)을 상기 형태고정틀(200)로부터 분리하는 샌드위치 함유 어묵 분리 단계와;상기 샌드위치 함유 어묵(300)을 유탕하는 샌드위치 함유 어묵 유탕 단계; 및 상기 유탕된 샌드위치 (300)의 기름을 제거하는 샌드위치 함유 어묵 탈유 단계;를 포함한다.In order to achieve the above object, the manufacturing method of the fish cake containing the sandwich of the present invention is a fish paste formulation to make fish paste formulation 100 containing 50 to 80 parts by weight, starch 5 to 20 parts by weight, 1 to 3 parts by weight of salt. Forming step; Applicable to the fish paste formulation 100 on one surface of the bread 10, filling the filling material to put the sauce 30 and the ingredients 40 on the fish paste formulation 100; The ingredients 40 Is filled with the bread (10) is filled in half, sandwich forming step of applying the fish cake formulation 100 along the contact portion; Forming the fixing frame 200 for fixing the shape of the sandwich 60 The fish cake Filling the form fixing frame in the form fixing frame 200 and the form fixing frame 200; Sandwich 60 is inserted into the filled form fixing frame 200, the fish paste formulation 100 on the outer surface of the sandwich (60) Sandwich-containing fish paste coating step of applying; Containing the sandwich Sandwich-containing fish-cake separating step of separating the fish-cake 300 from the form fixing frame 200; Sandwich-containing fish-cake milking step of milking the sandwich-containing fish-cake 300; And a sandwich-containing fish cake deoiling step of removing oil from the floated sandwich 300.

또한,상기 형태고정틀(200)은 상기 샌드위치 형상의 관통 홀(210)(hole)로서, 일측에는 손잡이(220)가 형성되는 것이 바람직하다.In addition, the shape fixing frame 200 is a through-hole 210 of the sandwich shape (hole), the handle 220 is preferably formed on one side.

또한,상기 유탕단계는 130~140℃에서 1~2분간 진행되는 1차 유탕단계와, 160~170℃의 온도에서 30~50초간 진행되는 2차 유탕단계로 이루어지는 것이 바람직하다.In addition, the milking step is preferably composed of a first milking step that proceeds for 1 to 2 minutes at 130 ~ 140 ℃, and a second milking step that proceeds for 30 to 50 seconds at a temperature of 160 ~ 170 ℃.

또한,상기 속재료(40)는 육류 또는 야채류 중 적어도 어느 하나인 것이 바람직하다.In addition, the material 40 is preferably at least one of meat or vegetables.

그리고 본 발명의 샌드위치를 함유한 어묵은 빵과 빵사이에 소스 및 속재료가 충진된 샌드위치와; 연육 50~80중량부, 전분 5~20중량부, 소금 1~3중량부가 포함된 어묵 배합물로 이루어지되,상기 샌드위치의 외피를 어묵배합물로 감싼 형태로 튀긴 것이 특징이다.And sandwiches filled with sauce and ingredients between the bread and fish cake containing the sandwich of the present invention; It consists of fish paste formulations containing 50 to 80 parts by weight, 5 to 20 parts by weight of starch, 1 to 3 parts by weight of salt, characterized in that the shell of the sandwich fried in a form of fish paste blended.

상기 과제 해결수단에 의해 본 발명은 어묵에 들어있는 생선 단백질로 인해 영양학적으로도 우수한 샌드위치를 함유한 어묵을 식사대용으로 즐길 수 있는 효과가 있다.The present invention has the effect that can be enjoyed as a meal substitute fish cake containing a nutritionally excellent sandwich due to the fish protein contained in the fish cake.

또한, 샌드위치에 어묵을 도포하기 용이하며 균일한 두께로 도포할 수 있는 효과가 있다.In addition, it is easy to apply the fish paste to the sandwich and has the effect that can be applied to a uniform thickness.

또한, 샌드위치의 속재료가 빠져나오지 않고 간편하고 깔끔하게 먹을 수 있 으며, 어묵으로 인해 새로운 식감이 더해지는 효과가 있다. In addition, the ingredients of the sandwich can be eaten simply and cleanly without falling out, and the new texture is added due to the fish paste.

이하, 첨부된 도면을 참조로 하여, 본 발명의 샌드위치를 함유한 어묵 및 이의 제조방법에 대해서 보다 상세하게 설명하기로 한다.Hereinafter, with reference to the accompanying drawings, it will be described in more detail with respect to the fish cake containing the sandwich of the present invention and its manufacturing method.

도 1은 본 발명의 바람직한 실시 예에 따른, 샌드위치를 함유한 어묵의 제조방법에 관한 순서도이며, 도2~15은 샌드위치를 함유한 어묵의 제조단계별 사진이다. 1 is a flowchart illustrating a method of manufacturing a fish cake containing a sandwich according to a preferred embodiment of the present invention, Figures 2 to 15 are photographs of each step of manufacturing a fish cake containing a sandwich.

이하 본 발명을 각 단계별로 상세히 살펴본다.Hereinafter, the present invention will be described in detail for each step.

-어묵 배합물 형성단계-Fish Cake Formulation Step

상기의 어묵 배합물 형성단계는 연육50~80중량부, 전분5~20중량부, 소금 1~3중량부가 포함된 어묵 배합물을 만드는 단계이다.(도2참조)The fish cake formulation forming step is the step of making a fish paste formulation containing 50 to 80 parts by weight, 5 to 20 parts by weight of starch, 1 to 3 parts by weight of salt.

단, 이러한 중합비율은 일반적인 어묵의 배합비율이므로 자세한 설명은 생략하기로 하며, 당업자가 용이하게 변경할 수 있는 범위 내에서 배합재료 및 중량은 변화될 수 있다.However, since the polymerization ratio is a compounding ratio of general fish paste, a detailed description thereof will be omitted, and the compounding material and weight may be changed within a range easily changed by those skilled in the art.

-속재료 충진단계-Material filling step

상기의 속재료 충진단계는 식빵(10)의 일면에 상기 어묵 배합물(100)을 도포하고, 상기 어묵 배합물(100) 상에 소스(30) 및 속재료(40)를 얹는 단계이다.Filling the filling material is the step of applying the fish paste formulation 100 on one surface of the bread (10), and placing the sauce 30 and the ingredients 40 on the fish paste formulation 100.

식빵(10)에 어묵 배합물(100)을 발라주는 이유는 속재료(40)가 잘 떨어지지 않고 이후 유탕단계에서 튀김유가 투입되는 것을 방지하기 위함이다.The reason why the fish cake formulation 100 is applied to the bread 10 is to prevent the fried ingredients from being introduced in the milking step after the ingredients 40 do not fall well.

일실시 예에 따르면, 식빵(10)의 한쪽면에 어묵 배합물(100)을 얇게 펴 바른 다.(도5참조)According to one embodiment, thinly spread the fish paste formulation 100 on one side of the bread (10) (see Figure 5).

이때 식빵(10)은 맛의 개선을 위하여 가장자리(12)를 자른 상태이나, 반드시 자르지 않아도 무방하다.At this time, the bread 10 is cut off the edge 12 in order to improve the taste, but may not necessarily be cut.

또한 상기 소스는 마요네즈, 케첩, 스파게티 소스 등이 사용될 수 있으며, 상기 속재료(40)에는 육류와 야채류가 사용된다.(도6참조)In addition, mayonnaise, ketchup, spaghetti sauce, etc. may be used as the sauce, and meat and vegetables are used as the ingredient 40 (see FIG. 6).

예를 들어, 상기 육류에는 닭고기, 햄버거 스테이크, 햄, 소시지 등이 사용되며, 야채류에는 양파, 양배추, 토마토 등이 사용된다.For example, chicken, hamburger steak, ham, sausage, and the like are used for the meat, and onion, cabbage, tomato, and the like are used for vegetables.

단, 기호에 따라 육류나 야채류가 아니더라도, 치즈, 참치 등이 포함될 수 있음은 물론이다.However, depending on the taste, even if not meat or vegetables, cheese, tuna and the like may be included, of course.

-샌드위치 형성단계-Sandwich formation stage

상기의 샌드위치 형성단계는 상기 속재료(40)가 충진된 식빵(10)을 반으로 접어, 맞닿는 부분을 따라 상기 어묵 배합물(100)을 덧바르는 단계이다.(도7참조) The sandwich forming step is to fold the bread 10 filled with the ingredients 40 in half, and apply the fish cake formulation 100 along the abutting portion (see FIG. 7).

상기 식빵(10)의 안쪽면에는 어묵 배합물(100)이 도포된 상태이므로 반으로 접은 상태에서도 접은 부분이 어느 정도 부착력을 가지지만, 보다 확실한 부착을 위하여 맞닿는 부분을 따라 다시 한번 어묵 배합물(100)을 덧발라준다.Since the fish paste formulation 100 is coated on the inner surface of the bread 10, the folded portion has an adhesive force even when folded in half, but the fish paste formulation 100 is once again along the abutting portion for more secure attachment. Add.

이로써 어묵 안에 들어갈 샌드위치(60)가 준비된다.(도8참조)This prepares the sandwich 60 to be put in the fish cake (see Fig. 8).

-형태고정틀 충진단계- Form fixing frame filling step

상기 형태고정틀 충진단계는 샌드위치의 형태를 고정하는 형태고정틀(200)을 구비하여 상기 형태고정틀(200) 내에 어묵 배합물(100)을 충진하는 단계이다.(도9,10참조)The form fixing frame filling step is a step of filling the fish paste formulation 100 in the form fixing frame 200 having a form fixing frame 200 for fixing the shape of the sandwich (see Figs. 9 and 10).

일실시 예에 따르면, 상기 형태 고정틀(200)은 샌드위치 형상의 관통 홀(210)(hole)로서, 일측에는 손잡이(220)가 형성된다. 관통홀(210)은 일반적으로 사각형으로 형성되나, 반드시 이에 한정하지 않으며, 여러가지 형상으로 제작될 수 있음은 물론이다.According to one embodiment, the form fixing frame 200 is a sandwich-shaped through hole 210 (hole), the handle 220 is formed on one side. The through hole 210 is generally formed in a square, but is not necessarily limited thereto, and may be manufactured in various shapes.

상기 형태고정틀(200) 내에 어묵 배합물(100)을 충진하는 이유는 샌드위치(60)의 테두리부에 어묵 배합물(100)을 입히기 위함이다.The reason for filling the fish paste formulation 100 in the shape fixing frame 200 is to coat the fish paste formulation 100 at the edge of the sandwich (60).

즉, 형태고정틀(200)의 내부 테두리를 따라 어묵 배합물(100)을 충진하고, 상기 형태고정틀(200)에 샌드위치(60)를 삽입하면, 자연스럽게 샌드위치(60)의 테두리부에 어묵배합물(100)을 입힐 수 있다.That is, filling the fish cake formulation 100 along the inner rim of the form fixing frame 200, inserting the sandwich 60 into the form fixing frame 200, naturally the fish cake mixture 100 at the rim of the sandwich 60 You can wear it.

이로 인해 샌드위치(60)의 속재료(40)가 빠지거나 샌드위치의 형태변화가 없이 어묵 배합물(100)을 용이하게 도포할 수 있다.As a result, the fish cake formulation 100 may be easily applied without the inner material 40 of the sandwich 60 being removed or the shape of the sandwich being changed.

사용자는 짤주머니(50)를 이용하여 형태고정틀(200) 내에 어묵 배합물(100)을 충진하나, 반드시 이에 한정하는 것은 아니며, 어묵 배합물(100)을 고르게 충진할 수 있는 방법은 얼마든지 사용가능하다.The user fills the fish cake formulation 100 in the shape fixing frame 200 by using the sachet bag 50, but is not necessarily limited thereto, and any method of evenly filling the fish cake formulation 100 may be used. .

-샌드위치 함유 어묵 도포단계- Sandwich paste

상기의 샌드위치 함유 어묵 도포 단계는 상기 충진된 형태 고정틀(200)에 샌드위치(60)를 삽입하고, 샌드위치의 표면에 어묵 배합물(100)을 도포하는 단계이다.(도11,12참조)The sandwich-containing fish paste application step is to insert the sandwich 60 into the filled form fixing frame 200, and to apply the fish paste formulation 100 to the surface of the sandwich (see Figs. 11 and 12).

형태고정틀(200)에 삽입된 샌드위치는 형태가 고정되므로, 어묵배합물(100)을 용이하게 도포가능하다.Since the sandwich inserted into the form fixing frame 200 is fixed in shape, the fish cake mixture 100 can be easily applied.

사용자는 성형칼(20)을 이용하여 빈 공간과 샌드위치의 표면에 골고루 어묵 배합물(100)을 도포하여 샌드위치가 외부로 노출되지 않도록 한다.The user applies the fish paste formulation 100 evenly to the empty space and the surface of the sandwich using the molding knife 20 so that the sandwich is not exposed to the outside.

바람직하게는, 형태고정틀(200)에 손잡이(220)가 형성되어 샌드위치 전면에 어묵배합물(100)을 고르게 도포한 다음 형태고정틀(200)의 손잡이(220)를 잡고 뒤집은 다음 샌드위치의 후면을 도포할 수 있다.(도13,14참조)Preferably, the handle 220 is formed on the shape fixing frame 200 to evenly apply the fish paste mixture 100 to the front of the sandwich, then hold the handle 220 of the shape fixing frame 200, turn over and apply the back of the sandwich (See Figs. 13 and 14)

-샌드위치 함유 어묵 분리단계- -Separated Fish Cake Separation-

본 단계는 상기 샌드위치 함유 어묵(300)을 상기 형태고정틀(200)로부터 분리하는 단계이다.This step is to separate the sandwich-containing fish paste 300 from the shape fixing frame 200.

사면에 골고루 어묵 배합물(100)이 도포된 샌드위치는 형태고정틀(200)로부터 분리된다.(도15참조)Sandwich coated with the fish paste formulation 100 on all four sides is separated from the shape fixing frame 200 (see Fig. 15).

-샌드위치 함유 어묵 유탕단계--Sandwich of fish paste with sandwich-

본 단계는 샌드위치 함유 어묵(300)을 유탕하는 단계이다.(도면 미도시)This step is to fry the sandwich-containing fish paste 300 (not shown).

즉, 샌드위치 함유 어묵(300)을 튀김통 안에 넣고 충분히 튀겨준다.That is, the sandwich containing fish paste 300 is fried in a fry bucket.

바람직하게는, 상기 유탕단계는 130~140℃에서 1~2분간 진행되는 1차 유탕단계와, 160~170℃의 온도에서 30~50초간 진행되는 2차 유탕단계로 이루어진다.Preferably, the milking step includes a first milking step performed at 130 to 140 ° C. for 1 to 2 minutes, and a second milking step proceeding at a temperature of 160 to 170 ° C. for 30 to 50 seconds.

처음부터 높은 온도에서 가열하게 되면, 어묵의 색깔이 짙어지고, 내부가 익지 않으므로 1차적으로 130~140℃에서 가열하여 어묵이 속까지 익혀준다. When heated at a high temperature from the beginning, the color of the fish paste becomes darker, and since the inside is not ripe, it is first heated at 130 ~ 140 ℃ to cook the fish paste inside.

어묵의 내부온도가 70~75℃에 달하게 되면, 속이 익으면서 내부의 병원성 세균을 제거한다. 그리고 어묵이 알맞은 색을 내도록 다시 한번 160~170℃의 온도에서 30~40초 튀겨준다.When the internal temperature of the fish cake reaches 70-75 ℃, it removes the pathogenic bacteria inside while ripening. Then fry the fish paste for 30 ~ 40 seconds at 160 ~ 170 ℃.

-샌드위치 함유 어묵 탈유단계--Desorption step of fish paste containing sandwich

본 단계는 상기 유탕된 샌드위치 함유 어묵(300)의 기름을 제거하는 단계이다.(도면 미도시)This step is to remove the oil of the tangled sandwich containing fish cake 300. (not shown)

마지막으로 기름이 제거되면, 샌드위치를 함유한 어묵이 완성된다.Finally, when the oil is removed, the fish cake containing the sandwich is completed.

이와 같이 제조된 샌드위치를 함유한 어묵은 기존의 샌드위치와 어묵이 조화되어 그 맛이 개선되고, 샌드위치 속에 들어있는 각종 야채 및 육류와 더불어 어묵에 함유된 생선단백질로 영양소가 더욱 풍부해진 건강기능식품으로 거듭난다.The fish cake containing the sandwich made in this way is a health functional food that has been improved in harmony with existing sandwiches and fish cakes, and its taste is improved. Be born again.

이하 사진(도면 대용)을 참조하여, 실제로 샌드위치를 함유한 어묵을 제조하는 과정을 설명한다.Hereinafter, with reference to the photograph (substitute drawing), a process for producing a fish cake actually containing a sandwich will be described.

먼저, 냉동연육 80중량부, 대두 단백질 1중량부, 소금 2중량부, D-키시로스 0.2중량부, D-소르비톨액 2중량부,감자전분 10중량부, 타피오카 전분 3중량부, 미림 1.5중량부를 배합하여 어묵배합물(100)을 만든다.(실시예에서는 10kg의 어묵배합물을 준비하였다)(도2 참조)First, 80 parts by weight of frozen meat, 1 part by weight of soy protein, 2 parts by weight of salt, 0.2 parts by weight of D-quisidose, 2 parts by weight of D-sorbitol solution, 10 parts by weight of potato starch, 3 parts by weight of tapioca starch, 1.5 weight of mirin The fish paste mixture 100 is prepared by combining the parts. (In the embodiment, 10 kg fish paste mixture was prepared) (see FIG. 2).

다음 식빵(10)의 가장자리(12)를 잘라서,테두리가 없는 식빵(10)을 준비한다.(도3,4참조)Next, cut off the edge 12 of the bread 10, to prepare a bread (10) without a border (see Figures 3 and 4).

식빵(10)의 한쪽면에 어묵배합물(100)을 얇게 펴 바르고, 그 위에 스파게티소스(30)와 햄을 얹는다.(도5,6참조)On one side of the bread (10) spread the fish paste mixture 100 thinly, and put the spaghetti sauce (30) and ham on it (see Figs. 5 and 6).

다음, 식빵(10)을 반으로 접고, 식빵(10)의 맞물린 부분의 주위에 어묵 배합물(100)을 도포하여 식빵(10)이 펴지지 않도록 한다. (도7참조)Next, fold the bread 10 in half, apply the fish paste formulation 100 around the interlocking portion of the bread 10 so that the bread 10 is not extended. (See Fig. 7)

이로써 어묵안에 들어갈 샌드위치(60)가 준비된다.(도8참조)This prepares the sandwich 60 to be put in the fish cake (see Fig. 8).

다음 짤주머니(50)를 이용하여 형태고정틀(200)의 내부 테두리를 따라 어묵 배합물(100)을 두른다.(도9,10참조)Next, using the sachet bag 50, the fish cake formulation 100 is placed along the inner rim of the shape fixing frame 200. (See FIGS. 9 and 10)

다음 형태고정틀(200)에 샌드위치를 넣고 빈 공간과 샌드위치의 전면에 어묵배합물(100)을 도포한다.(도11,12참조)Next, put the sandwich in the form fixing frame 200 and apply the fish paste mixture 100 to the empty space and the front of the sandwich (see Figs. 11 and 12).

형태고정틀(200)을 뒤집에서 반대편 쪽도 동일한 방법으로 빈 공간과 샌드위치의 후면에 어묵배합물(100)을 도포한다.(도13,14참조)Inverting the shape fixing frame 200 in the same way to the other side and apply the fish paste mixture 100 to the back of the empty space and the sandwich (see Fig. 13, 14).

다음 형태고정틀(200)로부터 샌드위치를 함유한 어묵(300)을 분리한다.(도15참조)Next, the fish cake 300 containing the sandwich is separated from the shape fixing frame 200 (see Fig. 15).

다음 샌드위치를 함유한 어묵(300)을 튀김통에 넣고 130℃에서 1분간 익힌 후 160℃ 30초간 다시한번 익힌다.Then put fish cake 300 containing sandwich into a frying pan and cooked at 130 ° C. for 1 minute and then cooked again for 160 ° C. for 30 seconds.

마지막으로 탈유기를 이용하여 샌드위치를 함유한 어묵(300)의 기름을 제거하면, 샌드위치를 함유한 어묵이 완성된다.Finally, by removing the oil of the fish cake 300 containing the sandwich using a deoiler, the fish cake containing the sandwich is completed.

다음으로 상기의 샌드위치를 함유한 어묵의 제조방법에 의하지 아니하더라도, 샌드위치에 어묵을 감싼 형태는 본 발명의 보호범위에 속함을 일어둔다.Next, even if it does not depend on the manufacturing method of the said fish cake containing the said sandwich, the form wrapped in the fish cake does not belong to the protection scope of this invention.

즉, 본 발명의 샌드위치를 함유한 어묵은 빵과 빵사이에 소스 및 속재료가 충진된 샌드위치와;연육 50~80중량부, 전분5~20중량부, 소금 1~3중량부가 포함된 어묵 배합물로 이루어지되, 상기 샌드위치의 외피를 어묵 배합물로 감싼 형태로 튀긴 것을 특징으로 한다.That is, the fish cake bread containing the sandwich of the present invention and the sandwich between the bread and sauce stuffed with bread; Fish paste formulations containing 50 to 80 parts by weight of meat, 5 to 20 parts by weight of starch, 1 to 3 parts by weight of salt It is made, characterized in that the shell of the sandwich fried in a form wrapped in a fish cake formulation.

이상에서 설명한 본 발명은 전술한 실시 예 및 첨부한 도면에 의해 한정되지 않으며, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서, 치환, 변형 및 변환이 가능하다는 것을 본 발명이 속하는 기술 분야에서, 통상의 지식을 가진 자에게 있어서는 명백할 것이다. The present invention described above is not limited to the above-described embodiment and the accompanying drawings, and in the technical field to which the present invention pertains that substitutions, modifications, and conversions can be made without departing from the technical spirit of the present invention. It will be evident to those who have knowledge of.

도1 은 본 발명의 샌드위치를 함유한 어묵을 제조하는 과정의 순서도.1 is a flow chart of a process for producing a fish cake containing a sandwich of the present invention.

도2는 어묵배합물을 나타내는 사진.Figure 2 is a photograph showing a fish cake mixture.

도3은 식빵의 가장자리를 자르는 사진Figure 3 is a photo of cutting the edge of the bread

도4는 식빵의 가장자리가 잘린 사진Figure 4 is a cut photo of the bread

도5는 식빵의 한쪽면에 어묵배합물을 도포하는 사진Figure 5 is a photograph of applying the fish paste mixture on one side of the bread

도6은 식빵의 한쪽면에 햄과 스파게티 소스가 얹어진 사진Figure 6 is a photo of ham and spaghetti sauce on one side of the bread

도7은 식빵을 반으로 접은 사진Figure 7 is a photo folded in half

도8은 샌드위치가 형성된 사진Figure 8 is a sandwich formed photo

도9은 짤주머니를 이용하여 형태고정틀의 내부 테두리에 어묵배합물을 충진하는 사진Figure 9 is a photograph of the filling of the fish paste mixture on the inner rim of the shape fixing frame using a sachet

도10는 형태고정틀의 내부 테두리에 어묵배합물이 충진된 사진Figure 10 is a photograph filled with fish cake mixture in the inner frame of the form fixing frame

도11은 형태고정틀에 샌드위치가 삽입된 사진Figure 11 is a sandwich inserted in the form fixing frame

도12은 형태고정틀에 삽입된 샌드위치의 일면에 어묵배합물이 도포된 사진.Figure 12 is a photograph of the fish paste mixture is applied to one side of the sandwich inserted into the form fixing frame.

도13는 형태고정틀을 뒤집는 사진.Figure 13 is a photograph of overturning the form fixing frame.

도14은 형태고정틀에 삽입된 샌드위치의 타면에 어묵배합물이 도포된 사진.Figure 14 is a photograph of the fish paste mixture is applied to the other side of the sandwich inserted into the form fixing frame.

도15은 형태고정틀에서 분리된 샌드위치를 함유한 어묵 사진.15 is a photograph of a fish cake containing a sandwich separated from the shape fixing frame.

<도면의 주요부분에 대한 간단한 설명><Brief description of the main parts of the drawing>

10: 식빵10: bread

12: 가장자리12: edge

20: 성형칼20: forming knife

30: 소스30: source

40: 속재료40: material

50: 짤주머니50: milking bag

60: 샌드위치60: sandwich

100: 어묵 배합물100: Fish Cake Blend

200: 형태고정틀200: form fixing frame

210: 관통홀210: through hole

220: 손잡이220: handle

300: 샌드위치를 함유한 어묵300: fish cake with sandwich

Claims (5)

연육, 전분, 소금이 포함된 어묵 배합물(100)을 만드는 어묵 배합물 형성단계와;Fish cake formulation forming step of making the fish cake formulation 100 containing the meat, starch, salt; 식빵(10)의 일면에 상기 어묵 배합물(100)을 도포하고, 상기 어묵 배합물(100) 상에 육류 또는 야채류 중 적어도 어느 하나의 속재료(40) 및 소스를 얹는 속재료 충진단계와;Filling the fish cake formulation 100 on one surface of the bread 10 and filling the sauce 40 and sauce of at least one of meat or vegetables on the fish cake formulation 100; 상기 속재료(40)가 충진된 식빵(10)을 반으로 접어, 맞닿는 부분을 따라 상기 어묵 배합물(100)을 덧바르는 샌드위치 형성단계와;A sandwich forming step of folding the bread (10) filled with the inner material (40) in half and applying the fish cake formulation (100) along the abutting portion; 상기 샌드위치(60)의 형태를 고정하는 형태고정틀(200)을 구비하여 상기 어묵 배합물(100)을 상기 형태고정틀(200) 내에 충진하는 형태고정틀 충진단계와;A shape fixing frame filling step of filling the fish cake formulation 100 into the shape fixing frame 200 by having a shape fixing frame 200 for fixing the shape of the sandwich 60; 상기 충진된 형태고정틀(200)에 샌드위치(60)를 삽입하고, 샌드위치(60)의 외면에 어묵 배합물(100)을 도포하는 샌드위치 함유 어묵 도포단계와;Sandwich-containing fish cake coating step of inserting the sandwich (60) in the filled form fixing frame 200, and applying the fish paste formulation 100 on the outer surface of the sandwich (60); 상기 샌드위치 함유 어묵(300)을 상기 형태고정틀(200)로부터 분리하는 샌드위치 함유 어묵 분리 단계와;A sandwich-containing fish cake separating step of separating the sandwich-containing fish cake 300 from the form fixing frame 200; 상기 샌드위치 함유 어묵(300)을 유탕하는 샌드위치 함유 어묵 유탕 단계; 및 Sandwich-containing fish paste milking step of milking the sandwich-containing fish cake 300; And 상기 유탕된 샌드위치 함유 어묵(300)의 기름을 제거하는 샌드위치 함유 어묵 탈유 단계;Sandwich-containing fish cake deoiling step of removing the oil of the tangled sandwich-containing fish cake 300; 를 포함하는 샌드위치를 함유한 어묵의 제조방법.Method of producing a fish cake containing a sandwich comprising a. 제1항에 있어서,The method of claim 1, 상기 형태고정틀(200)은 상기 샌드위치 형상의 관통 홀(210)(hole)로서, 일측에는 손잡이(220)가 형성되는 것을 특징으로 하는 샌드위치를 함유한 어묵의 제조방법.The form fixing frame 200 is the sandwich-shaped through hole 210, the handle of the sandwich containing a sandwich, characterized in that the handle 220 is formed on one side. 제1항에 있어서,The method of claim 1, 상기 유탕단계는 130~140℃에서 1~2분간 진행되는 1차 유탕단계와, 160~170℃의 온도에서 30~50초간 진행되는 2차 유탕단계로 이루어지는 것을 특징으로 하는 샌드위치를 함유한 어묵의 제조방법.The lactose step of the fish cake containing a sandwich characterized in that it consists of a primary lactation step proceeds for 1 to 2 minutes at 130 ~ 140 ℃, and a secondary lactation step proceeds for 30 to 50 seconds at a temperature of 160 ~ 170 ℃ Manufacturing method. 삭제delete 빵과 빵사이에 육류 또는 야채류 중 적어도 어느 하나의 속재료 및 소스가 충진된 샌드위치와;Sandwiches filled with at least one of meat and vegetables between bread and bread; 연육 50~80중량부, 전분5~20중량부, 소금 1~3중량부가 포함된 어묵 배합물로 이루어지되, It consists of fish paste formulations containing 50 to 80 parts by weight, 5 to 20 parts by weight of starch, 1 to 3 parts by weight of salt, 상기 샌드위치의 외피를 어묵 배합물로 감싼 형태로 튀긴 것을 특징으로 하는 샌드위치를 함유한 어묵.Fish cake containing a sandwich, characterized in that the shell of the sandwich fried in a form wrapped in a fish cake formulation.
KR1020090116019A 2009-11-27 2009-11-27 fish paste containing sandwich and its Making method KR101093535B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689772A (en) * 2013-12-09 2014-04-02 山东凤祥股份有限公司 Wrapping powder

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100389168B1 (en) 2001-05-31 2003-06-27 오재섭 Meats and vegetables have in contain roll type a boiled fish paste of manufacturing process

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100389168B1 (en) 2001-05-31 2003-06-27 오재섭 Meats and vegetables have in contain roll type a boiled fish paste of manufacturing process

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689772A (en) * 2013-12-09 2014-04-02 山东凤祥股份有限公司 Wrapping powder

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