KR101285543B1 - Manufacturing method for fishcakes - Google Patents

Abstract

It is an object of the present invention to provide a method of manufacturing fish cakes having elasticity similar to that of fish cakes using artificial synthetic additives using natural materials and physical methods.
In order to accomplish the above object, the present invention provides a method for producing a fermented beverage comprising: a first step of adding 40-80 wt% 0.5 to 3% by weight of roasted salt is added to the meat culture, and the mixture is agitated for 3 to 7 minutes to dissolve the protein component of the fish meat, thereby gelling the meat with elasticity. A third step of adding 1 to 30% by weight of vegetables and 1 to 10% by weight of egg white to the meat, mixing and sieving to improve the texture of the fish meat; A fourth step of adding 1 to 20% by weight of a seafood extract to 1 to 3% by weight of organic sugar or a mixture of phthalic acid and maltitol in a mixed meat to increase the texture and flavor of fish meat; Adding 5 to 30% by weight of wheat flour or starch or rice flour to the mixture, and mixing the mixture to give a weight and a thickening property to form elasticity; A sixth step in which water is continuously sprayed on the mixed meat for 8 to 12 minutes to minimize the denaturation of protein to increase elasticity; A seventh step of shaping the mixed meat into a predetermined shape; And an eighth step of frying the meat so that the internal temperature of the fish meat is 85 DEG C or higher by using sunflower oil.

Description

{Manufacturing method for fishcakes}

More particularly, the present invention relates to a process for producing fish cakes, which can produce fish cakes having extremely similar elasticity to that of fish cakes using artificial synthetic additives by physical methods through water injection, The present invention relates to a method of manufacturing fish cake.

In general, fish paste refers to a food prepared by mixing minced fish with various kinds of fish or seafood in frying oil.

Such fish paste may be prepared by mixing fish meat, egg white, wheat flour or potato starch, sodium L-glutamate or a mixed preparation thereof, chopped soybean oil or cottonseed oil or palm oil, refined salt, phosphate, sugar or D-sorbitol solution, potassium sorbate, Ton, D-xylose and the like are mixed and fried at a certain ratio. The production process thereof will be described in detail as follows.

First, the fish meat with phosphates is sieved by a blender, and the protein components of fish meat are eluted by adding refined salt and phosphate to the sieved fish meat.

At this time, the phosphoric acid added to the fish meat acts to cause gelation. Therefore, elasticity is formed together with the network of phosphate.

Then add vegetables or egg whites, cut into small pieces, mix L-glutamate or its mixture for seasoning, and mix sugar and D-sorbitol to maintain seasoning and absorbency and water retention.

And D-xylose for yellow coloring and potassium sorbate for improving preservability and glucono-delta lactone for enhancing preservative effect. Then, wheat flour and starch are added for weight and thickening.

Then, the product is molded into a suitable shape and fried with soybean oil or cottonseed oil or palm oil to heat the product to a temperature of 85 ° C. or higher to sterilize the product. The product is defatted and defatted to remove grease from the surface of the product, The manufacturing method is completed.

In the above-described conventional method of manufacturing fish cake, various kinds of artificial synthetic additives are used in almost all stages.

That is, the pharmaceutical composition of the present invention can be prepared by dissolving or dissolving at least one selected from the group consisting of phosphate, D-sorbitol, refined salt, sodium L-glutamate or sodium L-glutamate mixed preparation, glycine, D-xylose, potassium sorbate, glucono delta lactone, citric acid, glacial acetic acid, And fried oil to which a silicon resin is added.

In particular, phosphates and D-sorbitol are harmful to human health and are dangerous when used in excessive amounts. Even if they are used below the standard value, they may be fried or deteriorated at high temperatures, thereby deteriorating health. And since refined salt is also used by chemical methods, there may be safety problems.

In addition, phosphates inhibit calcium absorption, and D-sorbitol is diarrhea-induced when consumed in large amounts. In the case of starch, modified starch may be harmful because it is produced by chemical methods such as acetic acid reaction.

Sodium L-glutamate, also known as soy sauce, is widely used for the seasoning of foods, but when consumed in large quantities, it may cause systemic symptoms such as muscle stiffness.

In addition, glycine may cause deterioration of the urinary system and immune system as a sweetening additive, and D-xylose is classified as a natural material, but is produced by hydrolysis of cotton or sugarcane, and thus may be harmful.

Also, glucono-delta lactone, potassium sorbate, soybean oil and the like are likely to exhibit toxicity to humans when used in excessive amounts by their components or production methods.

Therefore, there is a need for a manufacturing method of fish cakes having almost the same resilience as that of fish cakes using artificial synthetic additives using natural materials harmless to human body and physical methods without using artificial synthetic additives in the production of fish cakes.

It is an object of the present invention to provide a method of manufacturing fish cakes having elasticity similar to that of fish cakes using artificial synthetic additives using natural materials and physical methods.

In order to solve the above-mentioned problems, the present invention provides a method for preparing a fermented milk, comprising: a first step of putting 40 to 80 wt% 0.5 to 3% by weight of roasted salt is added to the meat culture, and the mixture is agitated for 3 to 7 minutes to dissolve the protein component of the fish meat, thereby gelling the meat with elasticity. A third step of adding 1 to 30% by weight of vegetables and 1 to 10% by weight of egg white to the meat, mixing and sieving to improve the texture of the fish meat; A fourth step of adding 1 to 20% by weight of a seafood extract to 1 to 3% by weight of organic sugar or a mixture of phthalic acid and maltitol in a mixed meat to increase the texture and flavor of fish meat; Adding 5 to 30% by weight of wheat flour or starch or rice flour to the mixture, and mixing the mixture to give a weight and a thickening property to form elasticity; A sixth step in which water is continuously sprayed on the mixed meat for 8 to 12 minutes to minimize the denaturation of protein to increase elasticity; A seventh step of shaping the mixed meat into a predetermined shape; And an eighth step of frying the meat so that the internal temperature of the fish meat is 85 DEG C or higher by using sunflower oil.

The present invention has the effect of manufacturing fish cake as a health product which does not use artificial additives such as phosphate and D-sorbitol which are harmful to the human body and does not use chemical synthesis additives, It is possible to manufacture a fish paste having a texture similar to that of a conventional fish paste even if the artificial synthetic additives and chemical additives are not used. .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method of manufacturing a fish paste according to the present invention. FIG.

Hereinafter, the present invention will be described in detail with reference to the drawings.

The method of manufacturing a fish paste according to the present invention comprises eight steps as shown in FIG.

The steps will be described in detail as follows.

First, the first step is a step (1) in which 40 to 80% by weight of the fish meat, which has been thawed at -4 ° C, is placed in a blender and left for 35 to 45 minutes.

In the above step, fish meat is used as a main ingredient, and a variety of seafood can be added thereto. For example, in order to taste octopus, octopus should be added at a high content ratio, and in order to increase the content of shrimp, various materials and content ratios may be appropriately selected depending on the purpose of manufacturing the fish paste.

At this time, only the natural raw material is used for the meat cultivation, and the phosphate which is conventionally used is not added at all. Phosphate is an artificial synthetic additive that inhibits calcium absorption, although it can increase the elasticity of the meat as it forms a network.

However, the present invention can replace the phosphates by the use of wheat flour, potato starch, sweet potato starch, corn starch, wheat starch, and rice flour, thereby replacing the network structure imparted with phosphate by thickening and lyophilization. The materials are used in subsequent steps.

The second step is stirring step (2) in which 0.5 to 3% by weight of roasted salt is added to the meat and stirred for 3 to 7 minutes.

This step is a step for the protein salt (gelling) of the meat, and the protein present in the meat is eluted through the roasted salt to maintain the gelation.

Then, as the three sections of the meat are finely made, the grain of the meat becomes small and uniform. As a result, the area of contact between the roasted salt and the meat is increased, so that the meat can be gelated more effectively.

The roasted salt is made by baking salt, and when it is combined with organic matter, it not only hinders cell growth but also reduces immunity and removes a considerable amount of harmful chlorine, which is a cancer source.

It uses bamboo salt, sun salt, and yellow clay salt. In case of sun salt, it is roasted and used. Bamboo salt or ocher salt made by burning is used as it is. Therefore, roasted salt means roasted salt, salt or baked at high temperature.

The third step is egg white mixing step (3) in which 1 to 30% by weight of vegetables and 1 to 10% by weight of egg white are added to the meat and mixed and divided.

This step is intended to improve the texture of the fish meat. Therefore, vegetables and egg whites improve the texture.

The fourth step is a seasoning step (4) in which 1 to 20% by weight of seafood extract is mixed with 1 to 3% of organic sugar or tannin or malt into a mixture of meat and egg white mixed with vegetables and egg white. This is for seasoning with the same purpose as the addition of salt.

The seafood extract comprises 30% to 40% by weight of seafood seasoning and 60% to 70% by weight of anchovy extract.

Wherein the seafood seasoning solution comprises 70 wt% to 74 wt% of purified water, 6 wt% to 7 wt% of shellfish, 3 wt% to 4 wt% of mushroom, 10 wt% to 11 wt% of crab, 3 wt% % Anchovy, 3 wt% to 4 wt% of white sugar, 4 wt% to 5 wt% of anhydrous salt, and the anchovy extract comprises 82 wt% to 85 wt% purified water, 5 wt% to 6 wt% 2% to 3% by weight of kelp, and 4% to 5% by weight of salt.

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The seafood extract solution is a liquid material in which various seafoods are smeared, so as not to use a chemical synthetic seasoning. In other words, the seafood extract is a replacement of conventional L-sodium glutamate or sodium L-glutamate mixed preparation and glycine.

Accordingly, the seafood extract is harmless to the human body and gives a better texture and flavor than the conventional case, and therefore, the texture of the seafood is added to the mixed meat to improve the texture.

The fifth step is an elasticity forming step (5) in which 5 to 30% by weight of wheat flour or starch or rice flour is mixed into the mixed meat. This is to form elasticity by imparting weight and thickening.

This step can replace the conventional phosphate-entrained network with the thickening and lyophilizing power of the wheat flour or starch or rice flour. The starch may be one of potato starch, sweet potato starch, corn starch, and wheat starch as described above.

The sixth step is the injection step (6) in which water is continuously and finely sprayed in the mixed meat for 8 to 12 minutes. This is to make the proper physical properties of the mixed meat through the sprayed water.

At this time, water may be finely sprayed using a fine spray nozzle. By minimizing the denaturation of the protein due to the rapid temperature increase of the compounded meat, the elasticity of the compounded meat, which is lowered due to the denaturation of the white meat, is further improved as compared with the conventional method.

That is, in the conventional case, water was added once to the mixed meat in the fifth step and stirred for 3 to 7 minutes. That is, water is poured into a container at a time, and then stirred. Therefore, as the temperature of the compounding meat below 10 ° C is rapidly increased by water, the denaturation of the protein is greatly increased. Therefore, the effect of increasing the elasticity of the ginseng salt due to the reticulated structure leads to deterioration of the moisture absorption, maintenance and elasticity maintenance effect of D-sorbitol I could not help it.

However, the method of manufacturing fish cakes according to the present invention does not use ginseng salts and D-sorbitol, so that the separated elasticity is resilience similar to that of fish paste prepared according to the conventional method by physical stimulation and cooling of compounded meat by spraying water .

The seventh step is a shaping step (7) for shaping the mixed meat finely sprayed with water into a predetermined shape. That is, in general form of fish cake, it can be formed into a flat shape, a flat square, or a general shape of a long and long fish cake.

The eighth step is a frying step (8) in which the internal temperature of the fish is fried to 85 캜. In this case, the frying channel uses sunflower oil which does not contain silicon resin and does not have any concern about genetically modified foods without frying oil such as soybean oil, cottonseed oil and palm oil added with silicon resin in order to reduce bubbles. do.

After frying as described above, the frying oil is degreased, the frying oil on the surface is removed, and then cooled. Vacuum packaging and hot water sterilization are performed to improve preservability. This is because conventionally, gluconodelactone and potassium sorbate are not used.

Hereinafter, description will be made on the comparison between the fish paste (Example 1 and Example 2) produced by the fish paste manufacturing method according to the present invention and the common fish paste (Comparative Example 1 and Comparative Example 2) produced according to the conventional method.

Table 1 below shows the composition of the fish paste prepared by the method according to the present invention. In the first embodiment, the outer shape of the fish paste is flat fish paste and the second embodiment is rod fish paste.

The seafood extract was prepared by mixing 35% by weight of seafood seasoning liquid and 65% by weight of anchovy extract, 70% by weight of purified water, 7% by weight of shellfish, 4% by weight of mushroom, 11% % Anchovy, 4 wt% white sugar, 3 wt% kelp, and 5 wt% of mannitol. The anchovy extract contained 82 wt% of purified water, 6 wt% of anchovy, 4 wt% of white sugar,

Example 1 Example 2 Meat 62 62 Starch 10 10 vegetable 10 10 Seafood extract 10 10 Egg white 5 5 malt 2 2 Roasted salt One One shape Flat plate type Bar type

On the other hand, Comparative Example 1 is a plate-shaped fish cake prepared by a conventional method including a food additive, and Comparative Example 2 is a rod-shaped fish cake made by a conventional method including a food additive, .

Evaluation example : Example  And In Comparative Example  Evaluation of elasticity of fish paste according to

Gel strength was measured for the elasticity of the fish paste prepared in Example 1 and Example 2 according to Comparative Example 1 and Comparative Example 2, and the results are shown in Table 2 below. The above results indicate the average value of the same material measured several times.

Gel strength Example 1 Comparative Example 1 Example 2  Comparative Example 2 g / cm2 81 63 134 130

As shown in Table 2, Example 1 of the planar type fishbone according to the present invention showed higher strength than that of Comparative Example 1 of the same type and showed higher elasticity than fishbone manufactured in the conventional manner, Example 2, which was manufactured in the same manner, exhibited higher strength than Comparative Example 2, which was manufactured in the same manner. Thus, the fishbone manufactured according to the method of the present invention exhibited similar resilience and exhibited similar resilience in comparison with the conventional method.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, And all of the various forms of embodiments that can be practiced without departing from the technical spirit.

1: Segmentation Step 2: Stirring step
3: Mixing egg white Step 4: Seasoning stage
5: Elastic Forming Step 6: Injection Step
7: forming step 8: frying step

Claims (1)

The first step is to put the 40-80% by weight of the fish meat, which has been thawed at -4 ° C, into the blender for 3 to 35 minutes.
0.5 to 3% by weight of roasted salt is added to the meat processed in the first step and stirred for 3 to 7 minutes to elute the protein component of the fish meat to elastically gelate;
A third step of adding 1 to 30% by weight of vegetable and 1 to 10% by weight of egg white to the meat meat processed in the second step, and mixing and finishing the meat to improve the texture of fish meat;
A fourth step of adding 1 to 20% by weight of a seafood extract to 1 to 3% by weight of organic sugar or sweeteners or malt in the mixed meat processed in the third step to increase the texture and flavor of the fish meat;
A fifth step of adding 5 to 30% by weight of wheat flour or starch or rice flour to the mixed meat processed in the fourth step and mixing to give a weight and a thickening property to form elasticity;
A sixth step of continuously spraying water on the mixed meat processed in the fifth step for 8 to 12 minutes to minimize denaturation of protein to increase elasticity;
A seventh step of shaping the mixed meat processed in the sixth step into a predetermined shape; And
And an eighth step of frying the mixed meat formed in the seventh step so that the internal temperature of the fish meat is 85 DEG C using sunflower oil.

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