KR101469918B1 - Vegetables with the natural pigment manfacturing methood of multi-coldred fish cakes - Google Patents

Abstract

The present invention relates to a method for manufacturing a multi-colored fish cake using natural pigments of vegetables. The multi-colored fish cake is manufactured by dividing a fish cake material, in which fish flesh containing calcium and proteins, wheat flour containing potassium and proteins, shred green onions, red pepper, and food additives are mixed, into three equal parts; putting, together with the three equal parts, shred leeks, spinach, white radish leaves, and cabbage leaves, which are rich in nutrients and exhibit green color, shred carrot and cactus powder, which exhibit orange color, and yellow pumpkin powder exhibiting beige color, respectively, into mixers to form mixtures by colors; putting the mixtures by colors into hoppers of a plurality of molding machines; binding the mixtures as one body by slightly pressing the mixtures using a rotating roller when the mixtures are processed and discharged; cutting the resultant product into the same standard; and processing the product through an oil frying machine, an oil extracting machine, and a cooling machine. Thus, a multi-colored fish cake for which everyone feels affinity can be manufactured.

Description

[0001] Description [0002] The present invention relates to a method for producing multi-colored fish cakes using natural pigments of vegetables,

The present invention relates to a method for producing a multicolor fish cake using a natural coloring matter of a vegetable (vegetable), and more particularly, to a method for producing a multicolor fish cake using various kinds of coloring substances The fishermen can be crushed, mixed and processed to produce a fish paste that can be visually felt friendly, so that anyone can conveniently eat it.

The typical foods that are traditionally distributed as food for snack foods that are favored by adolescents include tteokbokki and fish cake. However, the products that are currently produced and distributed are simple in appearance and in appearance, and have poor texture. This is a setting in which consumers gradually decrease or disappear due to a decrease in the quantity of food. In particular, adolescents tend to prefer obesity due to excessive consumption of nutrients due to a large quantity of foreign food such as hamburger or pizza, And the physical strength is weak, it has a bad influence on the maintenance of health. Therefore, it is a reality that the nutrient produced in our country is rich in nutrients, so that a new food product Development is an urgent task. It was.

In order to solve the above-mentioned problems, the present invention provides a fish paste material mixture prepared by mixing fish meat, wheat flour, carrot, leek, spinach, radish leaf, cabbage leaf, The quality of the fish paste which has a clear texture and color and which has a soft texture and good texture is manufactured so that it can be easily taken by anyone for snacking for young people or cooking for housewives, The purpose of this study is to improve the physical fitness by eliminating foreign food gradually and reducing adulthood caused by adult obesity and adverse effects caused by obesity.

The present invention relates to a fish meal containing calcium and protein, a fish meal containing potassium and protein, wheat flour containing protein, crushed green meat, red pepper and food additives, And the green pumpkin powder which is expressed in beige color were put into the blender together with the above-mentioned 1/3 mixture of the fish cake ingredients, (Color) are put into a hopper of a molding machine, which is formed by each of a number of them, and are simultaneously pressed together with a rotary roller to be integrally joined by a rotary roller, cut into the same size, and then passed through a hot water fryer, And it is possible to manufacture a multi-colored fish paste which can be processed by anyone and can feel familiarity.

Since the multi-colored fish cake of the present invention is produced by using a unique food material produced mainly in rural areas, it is possible to feel a good aesthetic feeling and a high quality texture. In particular, Color, and so on, so that everyone can feel the familiarity with each other visually. By making it possible to eat with snacks or housewives for cooking regardless of the season, it is possible to cope with foreign food and so on. It is possible to make a change, and it can contain nutrients evenly, contributing to improvement of physical fitness and maintenance.

Fish meat 57 wt%

Wheat flour 18 wt%

Carrot 5 wt%

Leek 4% by weight

Spinach 3 wt%

3.8%

3% by weight of Chinese cabbage leaves

Greater than 2 wt%

1% by weight of pepper

Salt 1 wt%

Yellow pumpkin powder 1 wt%

0.6 weight%

Seasoning 0.2 wt%

0.2% by weight potassium sorbate

Phosphate 0.2 wt%

100 wt%

First step

4% by weight of leek and 3% by weight of spinach were mixed, and a little salt was added to the water maintained at 75 ° C to 80 ° C. The beef was slightly pounded, cooled in cold water, and taken out of the water for 30 minutes to 40 minutes. And then packaged in a freezer at -40 ° C for 6 hours and stored in a freezer at -20 ° C.

Second Step

3.8% by weight of leaves and 3% by weight of leaves of Chinese cabbage were mixed, and a little salt was added to the water maintained at 90 ° C to 95 ° C, the beef was slightly pounded, cooled in cold water and taken out for 30 minutes to 40 minutes. Packed, packed in a freezer at -40 ° C for 6 hours, and stored in a freezer at -20 ° C.

Third step

5% by weight of carrots are crushed to a size of 0.2 cm and stored in a refrigerated room at 10 ° C to 12 ° C.

Fourth step

57% by weight of fish meat is put into a shearing cutter and crushed for 13 minutes to 14 minutes.

Step 5

1% by weight of salt is added to the fish meat which has undergone the fourth step, followed by mixing for 2 minutes to 3 minutes.

Step 6

After adding the wheat flour to the fish meat having been subjected to the fifth step in an amount of 18% by weight, the mixture is mixed for 2 minutes while controlling the moisture to maintain the temperature at 10 to 12 ° C with ice water.

Seventh Step

0.2% by weight of a seasoning, 0.2% by weight of a phosphate and 0.2% by weight of potassium sorbate are respectively added to the mixture obtained through the sixth step, followed by mixing for 2 minutes to 3 minutes.

Step 8

To the mixture after the seventh step, 2% by weight of crushed green pepper and 1% by weight of crushed red pepper were added, and the resulting mixture was mixed for 1 minute to 2 minutes.

Step 9

After the eighth step, the mixture was divided into 4 parts by weight, 3 parts by weight of spinach, 3.8 parts by weight of leaves stored in the second step, and 3 parts by weight of cabbage leaf 3 % By weight,

5% by weight of the carrots and 0.6% by weight of the perennial plant powder were mixed together while the 1% by weight of the yellow pumpkin powder was added separately and mixed for 2 minutes to 3 minutes while adjusting the moisture content to prepare a fish cake of green, orange and beige A mixture is prepared.

Step 10

The ninth process is put into a hopper of a molding machine in which a plurality of multicolored food ingredients are mixed, and the mixture is molded and cut so that different colors are united by pressing lightly with a rotary roller when the milk is discharged.

Step 11

The fish paste that has undergone the tenth step is put into a deep-frying fryer maintained at 160 ° C to 170 ° C and fried for 2 minutes to 3 minutes to feel a fine sense of taste.

Step 12

The fish paste that has undergone the eleventh step is put into the organic debris to remove oil from the surface.

Step 13

The fish paste that has undergone the twelfth step is placed in a cooler at 11 ° C to 12 ° C and cooled for 50 minutes to produce an end product, which is weighed, stored in a refrigerated room after vacuum packaging, and distributed.

The multi-colored fish paste produced by the above process is a mixture of 4% by weight of leek, which is rich in calcium and vitamin and green, and 3% by weight of spinach containing vitamin A and iron-rich, among 75% ℃ and keep it for 30 ~ 40 minutes, cut into 1 ㎝ length and wrapped. After being frozen for 6 hours in a freezer at -40 ℃, it is frozen at -20 ℃ Keep in the freezer,

3.8% by weight of leafless leaves containing vitamins A, B and C, and 3% by weight of cabbage leaves containing potassium and iron were mixed and a little salt was added to water maintained at 90 ° C to 95 ° C, It was chilled in cold water, and the water was removed for 30 minutes to 40 minutes. After cutting to 1 ㎝ length, it was packed and frozen for 6 hours in a freezer at -40 ° C, stored in a freezer at -20 ° C,

5% by weight of carrots which are rich in calcium and vitamin A and which are orange-colored are crushed to a size of 0.2 cm and separately stored in a refrigerator at 10 ° C to 12 ° C and used as a pollution-free natural color material in the manufacture of multi- ,

Potassium and protein-rich fish meat (57% by weight) was added to a shearing cutter and crushed for 13 minutes to 14 minutes. After adding 1% by weight of salt, the fish meat was mixed for 2 minutes to 3 minutes,

To the crushed fish meat, 18% by weight of wheat flour rich in potassium and protein was added and 0.2% by weight of seasoning, 0.2% by weight of phosphate and 0.2% by weight of potassium sorbate were added to the mixture which was mixed for 2 minutes while controlling moisture to maintain 10 ° C to 12 ° C with ice water. And 2% by weight of crushed green pepper and 1% by weight of crushed red pepper were added to the mixed mixture for 2 minutes to 3 minutes, and the mixture was divided into 1: 3 mixture for 1 minute to 2 minutes. Then,

4% by weight of the green leek, 3% by weight of spinach, 3.8% by weight of leafless leaves and 3% by weight of Chinese cabbage leaves were added together and then 5% by weight of the orange carrots stored after processing and 0.6% Respectively,

1% by weight of beige amber pumpkin powder was added thereto separately and mixed for 2 minutes to 3 minutes while controlling the moisture content to complete a mixture of fish cake of green, orange and beige,

Put it in the hopper of the multi-shaped molding machine and simultaneously move it. When discharging it, lightly press it with the rotary roller to join together the different colors so that the color is integrated. After completing the shape of the multi-colored fish cake, put it in the frying fryer kept at 160 ℃ ~ 170 ℃ Minute ~ 3 minutes to feel a sense of taste and texture,

The oil is removed from the surface of the product, and the product is cooled in a cooler at 11 ° C to 12 ° C for 50 minutes to produce the finished product. The product is weighed, vacuum packaged and stored in the refrigerating chamber.

Claims (1)

4% by weight of leek and 3% by weight of spinach were mixed, and a little salt was added to the water maintained at 75 ° C to 80 ° C. The beef was slightly pounded and then taken out from the cold water for 30 minutes to 40 minutes to remove water. After being cut and packaged, it was rapidly frozen for 6 hours in a freezer at -40 ° C, stored in a freezer at -20 ° C,
3.8% by weight of the leaves and 3% by weight of the cabbage leaves were mixed and a little salt was added to the water kept at 90 ° C to 95 ° C. The beef was slightly pitted, cooled in cold water, Packed in a freezing chamber at -40 ° C for 6 hours and then stored in a freezer at -20 ° C,
5% by weight of carrots were crushed to a size of 0.2 cm and kept separately in a refrigerator room at 10 ° C to 12 ° C,
57% by weight of fish meat was put into a shearing cutter and crushed for 13 minutes to 14 minutes. 1% by weight of salt was added and mixed for 2 minutes to 3 minutes to maintain firmness in fish meat,
0.2% by weight of a seasoning, 0.2% by weight of a phosphate and 0.2% by weight of potassium sorbate were added to a mixture prepared by adding 18% by weight of wheat flour and keeping it at 10 ° C to 12 ° C with ice water, 2% by weight of crushed green pepper and 1% by weight of crushed red pepper were added to the mixed mixture for 1 minute to 2 minutes, and the resulting mixture was divided into 1/3,
4% by weight of green leek kept after processing, 3% by weight of spinach, 3.8% by weight of leafless leaves and 3% by weight of cabbage leaves were added together and 5% by weight of orange carrots stored after processing and 0.6% Put together,
1% by weight of beige amber pumpkin powder was added separately and mixed for 2 minutes to 3 minutes while adjusting moisture to complete a mixture of fish cake ingredients in which green, orange and beige colors were expressed,
And a hopper of a plurality of formed molding machines, respectively. When the hoppers are simultaneously operated and discharged, they are joined together by molding with a rotary roller so that different colors are integrally formed, molded and cut to complete the shape of multi- Put it in the fried for 2 minutes ~ 3 minutes to feel a sense of taste and texture,
Removing the grease on the surface, cooling the mixture in a cooler at 11 ° C to 12 ° C for 50 minutes to produce a finished product, and producing the multi-colored fish paste using the natural pigment of the vegetable.