KR101266495B1 - Improved Antioxidant functionality color fish paste and its manufacturing method - Google Patents
Improved Antioxidant functionality color fish paste and its manufacturing method Download PDFInfo
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Classifications
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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
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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
- 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
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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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 명태육을 사용하고 부재료로 문어육과 항산화 기능성의 천연색상 소재를 활용하여 시각적으로 고품질의 이미지를 느낄 수 있도록 하면서 항산화 기능성을 얻을 수 있는 어묵 및 그 제조방법에 관한 것이다.The present invention relates to a fish cake and a method for manufacturing the same, which can be obtained while using antioxidant pollack meat and using natural color materials of octopus meat and antioxidant functional ingredients as ingredients to visually feel high quality images.
Description
본 발명은 명태육을 사용하고 부재료로 문어육과 항산화 기능성의 천연색상 소재를 활용하여 시각적으로 고품질의 이미지를 느낄 수 있도록 하면서 항산화 기능성을 얻을 수 있는 어묵 및 그 제조방법에 관한 것이다.The present invention relates to a fish cake and a method for manufacturing the same, which can be obtained while using antioxidant pollack meat and using natural color materials of octopus meat and antioxidant functional ingredients as ingredients to visually feel high quality images.
어묵은 흰살 생선을 잘게 갈아 약간의 밀가루를 넣어 뭉쳐 튀겨낸 음식을 말하는 것으로 기름에 볶거나 삶거나 쪄서 먹는다. Fish cakes are made of finely ground white fish, chopped together with a little flour, and fried.
이러한 어묵은 초기 제조 과정에서 기름에 튀겨내고 그 제조환경을 확인할 수 없기 때문에 위생상의 문제 및 기름성분으로 인한 성인병의 걱정 등으로 인하여 최근에는 섭취를 꺼리게 되고, 더욱이 원재료로 사용되는 생선은 고도불포화지방산의 함유량이 높지만 가공 유통중에 변질될 가능성이 높아서, 어묵의 수요가 점차 감소하고 있는 실정이다.These fish cakes are fried in oil during the initial manufacturing process and their environment cannot be confirmed, so they are reluctant to eat recently due to hygiene problems and worry about adult diseases due to oil components. Although the content of is high, there is a high possibility of deterioration during processing distribution, the demand of fish paste is gradually decreasing.
이러한 어묵 수요 감소를 해소하기 위하여 최근에는 판매현장에서 직접 기름에 튀긴 즉석 어묵을 판매하고 있으나, 이러한 즉석 어묵 역시 원재료의 성분 및 위생상태, 유통기한 등을 확인할 수 없어서 까다로운 소비자의 요구를 만족시켜 줄 수는 없었다.In order to solve the decrease in the demand of fish cakes, instant fish pastes fried in oil are sold directly at the sales sites, but such instant fish cakes cannot satisfy the demands of demanding consumers because they cannot check the ingredients, hygiene status and shelf life of raw materials. There was no number.
본 발명은 상기한 바와 같이 까다로운 현대인의 요구에 만족할 수 있도록 문어와 항암작용, 항당뇨 등 생활습관병예방 기능성이 널리 알려진 항산화물인 클로렐라와 안토시안 및 강황을 소재로 하여, 어묵의 보존성과 기능성을 증진하고, 외관에 있어서도 미감이 우수한 어묵을 제공하는 데 목적이 있다.The present invention is based on chlorella, anthocyanin, and turmeric, which are widely known antioxidants such as octopus, anticancer action, and anti-diabetic disease, to satisfy the demanding needs of modern people as described above. It is an object of the present invention to provide fish paste excellent in aesthetic sense in appearance.
상기한 목적을 달성하기 위한 본 발명의 특징은, 어묵 조성물 총 중량기준 문어육 1~5중량%, 항산화물질 0.1~3중량%를 포함하는 것을 특징으로 하는 어묵 및 그 제조방법에 있다.A feature of the present invention for achieving the above object is a fish cake and a method for producing the same, comprising 1 to 5% by weight of octopus meat, 0.1 to 3% by weight of antioxidants based on the total weight of the fish cake composition.
상기에서 항산화물질은 강황, 흑미, 문어먹물, 클로렐라, 파프리카 중에서 택일하여 사용한다.The antioxidant in the above is used alternatively from turmeric, black rice, octopus ink, chlorella, paprika.
상기한 바와 같은 본 발명에 의하면 항산화물질의 기능성이 어묵에 첨가되므로, 어묵의 섭취과정에서 항산화효과를 얻을 수 있어서, 각종 성인병 등을 예방할 수 있게 되는 효과가 있다.According to the present invention as described above, since the functionality of the antioxidant is added to the fish paste, the antioxidant effect can be obtained during the intake of the fish paste, thereby preventing various adult diseases.
더욱이, 상기 항산화물질의 각종 색소로 인하여 어묵이 다양한 색상을 갖게 되므로 어묵의 기호도 증진 효과도 얻을 수 있게 된다.Moreover, since the fish paste has various colors due to the various pigments of the antioxidant, it is possible to obtain the taste and promotion effect of the fish paste.
도 1은 본 발명에 따른 어묵의 실시예를 나타내는 도면1 is a view showing an embodiment of the fish paste according to the present invention
1. 어묵 제조1. Fish cake manufacturing
냉동 어육의 해동은 4~10℃에서 하룻밤 두어 언 조직을 녹인다. 4℃에서는 약 2일간 둠으로써 해동이 가능하며 10℃에서는 하루 정도 둔다. 해동이 완전하지 않을 경우는 얇게 썰어서 사용할 수 있다. Thaw frozen fish meat overnight at 4-10 ° C to dissolve frozen tissue. It can be thawed by leaving it for about 2 days at 4 ℃ and left for 1 day at 10 ℃. If the thawing is not complete, you can slice it and use it.
기타 부재료는 양이 아주 적은 것도 있으므로 어육에 혼합하기 전에 양이 다소 많은 것들과 잘 혼합해 두는 것이 중요하다. 난백을 사용할 경우 난백에 혼합하여 거품형성기로 충분히 혼합한다. 난백은 튀김시 부피를 증가시키고 부드러움을 부여하는 역할을 하며 사용하지 않을 경우는 지나치게 쫄깃한 어묵이 될 수 있다. Other subsidiary materials may be very small, so it is important to mix well with the larger amounts before mixing with fish meat. If you use egg white, mix it with egg white and mix it with a foaming machine. Egg white increases the volume and gives the softness when fried. If it is not used, it can become too chewy.
모든 재료가 혼합되면 반죽기를 사용하여 20~30분간 반죽을 행한다. 어육과 부재료의 혼합이 원만하게 이루어지지 못하고 어육 덩어리가 부재료와 잘 혼합되지 않을 경우는 색상은 물론 맛에도 영향을 미친다.Once all ingredients are mixed, knead the dough for 20-30 minutes. If fish and subsidiary materials are not mixed well and fish chunks do not mix well with subsidiary materials, color and taste are affected.
각 어묵의 조성비는 표 1 내지 6과 같으며, 본 발명의 실시예에서는 통상의 어묵에 흑미(안토시안), 강황, 클로렐라를 첨가한 어묵과 문어육과 문어먹물, 문어육과 강황, 문어육과 클로렐라 및 파프리카(초록)를 첨가한 6종류의 어묵을 사용하였다.The composition ratio of each fish cake is shown in Tables 1 to 6, and in the embodiment of the present invention, the fish cake, octopus meat and octopus ink, octopus meat and turmeric, octopus meat and chlorella, and paprika to which black rice (Anthocyanin), turmeric and chlorella are added to common fish paste Six kinds of fish paste to which (green) was added were used.
상기한 어묵 조성물에 있어서, 문어 먹물을 제외한 강황, 흑미, 클로렐라, 파프리카는 건조분말을 사용한다.
In the above-mentioned fish paste composition, turmeric, black rice, chlorella, and paprika, except for octopus ink, use dry powder.
어묵제조에 있어 품질에 가장 큰 영향을 주는 공정은 튀김공정이다. The most influential process in the manufacture of fish paste is frying.
튀김유의 종류와 튀김시간은 어묵을 부드럽게 또는 단단하게 할 수 있으며 특히 색상어묵에서는 튀김시간이 길어지면 변색되어 품질을 떨어트릴 수 있다. The type of frying oil and the frying time can soften or harden the fish paste. Especially in color fish paste, the frying time can be discolored and the quality can be degraded.
색상어묵에서는 안토시안 소재가 열에 가장 불안정하였다. In color paste, anthocyanate was the most unstable in heat.
어묵을 기름에 담구어 비교적 약한 불(160℃)로 튀기면 20~30초가 되면 기름위로 뜨게 된다. 가라앉은 어묵이 기름위로 뜨면 완전히 튀겨진 상태이므로 빠르게 건져낸다. 표면에 뭍은 기름은 깨끗한 흰 천에 건져내어 기름기를 제거하고 식혀 포장하거나, 90~100℃에서 5~15분간 증기로 찐 어묵을 식혀 포장한다. Soak fish paste in oil and fry it in relatively low heat (160 ℃) and it will float on oil in 20-30 seconds. The sunken fish paste is completely fried when it floats on the oil, so pull it out quickly. The oil on the surface is picked up on a clean white cloth to remove grease and cooled down, or the steamed fish paste is cooled down and packaged at 90 ~ 100 ℃ for 5 ~ 15 minutes.
상기한 방법으로 제조된 어묵은 도 1에 나타내는 바와 같이 항산화물질의 색상에 따라 다양한 색상을 나타낸다.
The fish cake prepared by the above method shows various colors according to the color of the antioxidant as shown in FIG. 1.
2. 품질특성 비교 2. Comparison of Quality Characteristics
(1)관능평가(1) sensory evaluation
유명회사에서 시판되고 있는 어묵 3종과 본 연구에서 제조한 어묵 6종에 대하여 훈련된 관능요원 5명이 관능검사를 행하여 평가한 결과는 표 7과 같다.The results of sensory evaluation by five trained sensory personnel on three types of fish cakes marketed by reputable companies and six fish cakes manufactured in this study are shown in Table 7.
본 발명의 어묵은 문어를 첨가한 것이나 참가하지 않은 것 모두 색상기호도와 쫄깃한 맛 종합적인 기호도에서 모두 우수한 것으로 평가되었다. 이러한 결과는 본 연구에서는 어육의 사용량을 높임과 동시에 기능성을 가진 타우린 등 품질이 우수한 재료를 사용함과 동시에 아름다운 색상으로 인하여 나타난 결과라 사료된다.
The fish paste of the present invention was evaluated as being excellent in both the color sign and the chewy taste overall taste, with or without the octopus added. These results suggest that the use of high quality materials such as taurine with high functionality and high functionality of fish meat results from beautiful colors.
(2) 전자공여능(2) electron donating ability
전자공여능은 Blois의 방법에 따라 시액 0.2 mL에 4×10-4 M의 DPPH(1,1-diphenyl-1,2- picryl-hydrazyl) 0.8 mL을 가하여 10초간 진탕하고, 상온에서 10분간 방치한 후 525 nm에서 흡광도를 측정. 활성도(%)는 [1－(시료첨가구의 흡광도/무첨가구의 흡광도)]×100으로 나타냄. SOD 활성은 Marklund와 Marklund의 방법에 따라 각 시료 0.2 mL에 pH 8.5로 보정한 tris-HCl buffer[50 mM tris(hydroxymethyl)amino-methane＋10 mM EDTA] 3 mL와 7.2 mM pyrogallol 0.2 mL를 가하고 25oC에서 10분간 방치 후 1 N HCl 1 mL로 반응을 정지시킨 후 420 nm에서 흡광도를 측정하여 100－[(시료첨가구의 흡광도/무첨가구의 흡광도)×100]으로 나타냄. 이외 총폴리페놀, 총플라보노이드함량, nitrite 소거능 등 항산화 전반에 관한 항목을 분석 평가한다. Electron donating ability was added to 0.8 mL of 4 × 10 -4 M DPPH (1,1-diphenyl-1,2-picryl-hydrazyl) in 0.2 mL of the solution according to the method of Blois, followed by shaking for 10 seconds and left at room temperature for 10 minutes. After measuring absorbance at 525 nm. Activity (%) is represented by [1-(absorbance of sample addition / absorbance of no addition)] x 100. SOD activity was added to tris-HCl buffer [50 mM tris (hydroxymethyl) amino-methane + 10 mM EDTA] 3 mL and 7.2 mM pyrogallol 0.2 mL adjusted to pH 8.5 for each sample 0.2 mL according to the method of Marklund and Marklund 25 o C After standing for 10 minutes at, the reaction was stopped with 1 mL of 1 N HCl, and the absorbance was measured at 420 nm. The absorbance was expressed as 100 − [(absorbance of sample addition / absorption of no addition) × 100]. In addition, we analyzed and evaluated items related to overall antioxidants such as total polyphenols, total flavonoid content, and nitrite scavenging ability.
전자공여능 측정에서는 본 발명의 어묵들이 일반어묵들에 비하여 약 2 내지 3배정도 개선됨을 알 수 있다.
In the electron donating ability measurement, it can be seen that the fish cakes of the present invention are improved by about 2 to 3 times as compared to general fish cakes.
(3)환원력(3) reducing power
환원력은 Oyaizu (Oyzizu M. 1986. Studies on products of the browning reaction prepared from glucose amine. Japanese J Nutr 44: 307-315)의 방법에 따라 0.2M sodium phosphate buffer(pH 6.6) 0.75 mL, 시료 5% 추출물 0.75 mL, 1% potassium ferricyanide 0.75 mL을 혼합한 후 50℃에서 20분간 반응시켰다. 다음에 3,000 rpm에서 30분간 원심분리하여 얻은 상등액 2 mL에 1% ferric chloride 0.4 mL를 가하여 35℃에서 20분간 반응시켜 700nm에서의 흡광도를 측정하였다. 대조군은 시료대신에 추출용매를 첨가한 것으로 하였다. Reducing power was 0.75 mL of 0.2M sodium phosphate buffer (pH 6.6) according to the method of Oyaizu (Oyzizu M. 1986. Studies on products of the browning reaction prepared from glucose amine.Japanese J Nutr 44: 307-315). 0.75 mL and 1% potassium ferricyanide 0.75 mL were mixed and reacted at 50 ° C. for 20 minutes. Next, 0.4 mL of 1% ferric chloride was added to 2 mL of the supernatant obtained by centrifugation at 3,000 rpm for 30 minutes, and reacted at 35 ° C. for 20 minutes to measure absorbance at 700 nm. In the control group, an extraction solvent was added instead of the sample.
환원력에 있어서도 본 발명의 어묵들이 일반어묵들에 비하여 약 2 내지 3배정도 개선됨을 알 수 있다.
It can be seen that the fish cakes of the present invention are improved by about 2 to 3 times as compared to general fish cakes in reducing power.
(4) SOD유사활성(4) SOD-like activity
SOD-유사 활성은 5% 시료 추출, 여과액 200 μL에 pH 8.5로 조정한 tris-HCl buffer 용액 3 mL와 7.2 mM pyrogallol 200 μL을 가하고 25℃에서 10분간 반응시킨 후 1 N HCl 1 mL를 가하여 반응을 정지시키고 420 nm에서 흡광도를 측정하였으며 계산식, SOD-like activity(%) = 100 - [(OD of sample/OD of control) x 100]에 의하여 활성을 산출하였다.For SOD-like activity, add 3 mL of tris-HCl buffer solution adjusted to pH 8.5 and 200 μL of 7.2 mM pyrogallol adjusted to pH 8.5 to 200 μL of 5% sampling, react for 10 minutes at 25 ° C, and then add 1 mL of 1 N HCl. The reaction was stopped and the absorbance was measured at 420 nm and the activity was calculated by the formula, SOD-like activity (%) = 100-[(OD of sample / OD of control) x 100].
(5) 면역력(상대활성도(%))(5) immunity (relative activity (%))
1) Cell line1) Cell line
실험에 사용된 mouse 대식세포는 Raw 264.7 cell line(한국세포주은행, Korea)을 사용하였다.
The mouse macrophage used in the experiment was a Raw 264.7 cell line (Korea Cell Line Bank, Korea).
2) 세포배양2) Cell Culture
Raw 264.7 cells은 37℃, 5% CO2 조건에서 10% fetal bovine serum(FBS), penicillin(100 U/mL) 및 streptomycin(100 μg/mL) 등과 시료 추출물(5% 열수추출물)이 첨가된 DMEM 배지로 배양되었다. Cells은 75 cm2 flask(Falcon, USA)에서 충분히 증식된 후배양 3일 간격으로 배양세포 표면을 PBS 용액으로 씻어준뒤 50 ㎖ flask 당 1mL의 0.25% trypsin-EDTA용액을 넣고 실온에서 1분간처리한 다음 trypsin용액을 버리고 37℃에서 5분간 보관하여 세포를 탈착하여 계대배양하였다. 탈착된 세포는 10% FBS가 첨가된 DMEM 배양액 10 ㎖에 부유시킨 다음 새로운 배양용기(50 mL culture flask)에 옮겨 1:2의 split ratio로 CO2 배양기(37℃, 5% CO2)에서 배양하였다.
Raw 264.7 cells were treated with DMEM medium containing 10% fetal bovine serum (FBS), penicillin (100 U / mL), streptomycin (100 μg / mL) and sample extract (5% hot water extract) at 37 ° C and 5% CO2. Were incubated. Cells were sufficiently grown in 75 cm 2 flasks (Falcon, USA) and then cultured at 3 days intervals. After washing the surface of the culture cells with PBS solution, 1 mL of 0.25% trypsin-EDTA solution per 50 mL flask was added and treated for 1 minute at room temperature. Next, the trypsin solution was discarded and stored at 37 ° C. for 5 minutes to detach and passage cells. The detached cells were suspended in 10 ml of DMEM medium added with 10% FBS and then transferred to a new culture vessel (50 mL culture flask) and cultured in a CO 2 incubator (37 ° C., 5% CO 2 ) with a split ratio of 1: 2. .
3) 면약활성의 측정 3) Determination of exempt activity
면역활성에 미치는 열수추출물의 영향을 알아보기 위해 cytokine 생성도에 미치는 영향을 측정하였다. 즉, 96 well plate에 1×105 cells/mL의 cell을 10 0μL씩 넣고 37℃, 5% CO2 incubator에서 24 시간 동안 배양한 후 배지를 버리고 배양세포 표면을 PBS 용액으로 씻어준 뒤 각 well에 0, 50, 100 및 200 μg 등과 함께 배지에 담아 처리하고 24시간 동안 배양하였다. 배양이 끝나면 상등액을 채취하여 Bio-Plex Suspension Assay System을 이용, Quantitative Multiplexed Cytokine/ Chemokine Assay를 실시하여 IL-1β, IL-6 및 TNF-α 등의 마우스대식세포 cytokine 생성에 대한 시료의 영향을 계산, 비교하였다.
To determine the effect of hydrothermal extract on immune activity, the effect on cytokine production was measured. In other words, 1 × 10 5 cells / mL cells were added to 10 0μL in a 96 well plate and incubated for 24 hours at 37 ° C and 5% CO 2 incubator. Discard the medium and wash the surface of the culture cells with PBS solution. Treated with 0, 50, 100 and 200 μg in medium and incubated for 24 hours. After incubation, the supernatant was collected and subjected to quantitative multiplexed cytokine / chemokine assay using the Bio-Plex Suspension Assay System to calculate the effect of the sample on the generation of mouse macrophage cytokine such as IL-1β, IL-6 and TNF-α. , Compared.
4) 통계처리4) Statistical Processing
본 실험의 결과는 3회측정한 평균치와 표준편차로 나타냈으며, 대조군과 실험군과의 평균의 차이는 Duncan's Multiple Range Test를 행하였다. The results of this experiment were shown as the average value and the standard deviation measured three times, and the difference between the average of the control group and the experimental group was carried out Duncan's Multiple Range Test.
면력력은 추출물의 농도를 0.5,1,2,3,4%로 하여 측정하였으며, 그 결과 추출물 농도가 높아질수록 면역력도 개선되며, 일반어묵에 비하여 본 발명의 어묵이 면역력이 월등하게 우수함을 알 수 있다Immunity was measured by 0.5,1,2,3,4% of the concentration of the extract, and as a result, the higher the extract concentration, the immunity is improved, and the immunity of the present invention is superior to that of general fish paste. Can
Claims (10)
어묵 조성물 총 중량기준 강황, 흑미, 클로렐라 중에서 하나 이상 택일하여 사용하는 항산화물질 0.1~3중량%, 키토산-아스코베이트 0.002중량% 및, 상기 거품형성기로 혼합한 난백 5.798~15.598중량%를 포함하는 어묵 조성물을 혼합하는 과정과,
혼합된 어묵 조성물을 제형하여 약한 불로 20~30초 기름에 튀기거나, 90~100℃에서 5~15분간 찌는 것을 특징으로 하는 어묵 제조방법. A process of sufficiently mixing egg whites of 5.798 to 15.598% by weight based on the total weight of the fish cake composition with a foaming machine,
Fish cake composition Fish paste comprising 0.1-3% by weight of antioxidant, chitosan-ascorbate 0.002% by weight, and egg white 5.798-15.598% by weight Mixing the composition,
Formulated with a fish cake composition, fried in oil for 20-30 seconds on a low heat, or a fish cake manufacturing method characterized in that steam for 5 to 15 minutes at 90 ~ 100 ℃.
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| KR101882135B1 (en) | 2017-03-06 | 2018-07-25 | 김성환 | Manufacture of Fish Castella |
| KR20180101739A (en) | 2017-03-06 | 2018-09-14 | 김성환 | Manufacture of Fried fish cutlet |
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| KR101882135B1 (en) | 2017-03-06 | 2018-07-25 | 김성환 | Manufacture of Fish Castella |
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