KR101495443B1 - Manufacturing method of a seasoned potato sujebi with fish cake and a seasoned potato sujebi with fish cake - Google Patents
Manufacturing method of a seasoned potato sujebi with fish cake and a seasoned potato sujebi with fish cake Download PDFInfo
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- KR101495443B1 KR101495443B1 KR20130111677A KR20130111677A KR101495443B1 KR 101495443 B1 KR101495443 B1 KR 101495443B1 KR 20130111677 A KR20130111677 A KR 20130111677A KR 20130111677 A KR20130111677 A KR 20130111677A KR 101495443 B1 KR101495443 B1 KR 101495443B1
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
Abstract
Description
본 발명은 어묵 감자수제비 볶이의 제조방법 및 이에 의해 제조된 어묵 감자수제비 볶이에 관한 것으로서, 더욱 상세하게는 판형태로 성형한 어묵반죽의 양측면에 감자수제비를 접착시켜 성형한 어묵 감자수제비를 이용하여 떡볶이 양념에 볶아서 만드는 어묵 감자수제비 볶이의 제조 방법 및 이에 의해 제조된 어묵 감자수제비 볶이에 관한 것이다.The present invention relates to a method for manufacturing a roasted fish paste of sea urchin potato and a roasted fish paste prepared by the method. More particularly, the present invention relates to a method for preparing a roasted fish paste using a fish paste potato paste The present invention relates to a method for manufacturing a roasted fish paste potato starch roasted in a tteokbok sauce and a roasted fish paste potato starch prepared by the method.
일반적으로 떡볶이는 자른 가래떡을 고추장, 간장, 고춧가루, 설탕, 물 등이 혼합된 양념에 볶아 조리한다.Generally, rice cakes are cut and cooked in a sauce mixed with kochujang, soy sauce, red pepper powder, sugar, and water.
최근에 위의 떡볶이 양념에 가래떡 대신 다른 재료를 사용한 볶이가 개발되고 있다.Recently, roasted rice using other ingredients instead of rice cake is being developed in the above tteokbokki sauce.
특허 출원번호 제10-2003-0051095호에는 떡가래의 중앙부에 중공부를 형성한 뒤, 상기 떡가래의 중공부에 참치, 오징어, 어묵 등 다양한 재료를 충전한 떡볶이용 떡가래의 제조방법이 개시되어 있다.Patent Application No. 10-2003-0051095 discloses a method for manufacturing rice cakes for tteokbokki in which a hollow portion is formed in the central portion of rice cakes and various materials such as tuna, squid, and fish cake are filled in the hollow portion of rice cakes.
상기 떡가래들은 떡을 기본재료로 하여 다양한 재료를 결합하여 제공하고 있는데, 떡가래는 단가가 높으며 유통기한이 짧고 조리한 후 시간이 지나면 수분을 흡수하여 불어서 식감이 떨어지는 문제가 있었다.The rice cakes have a high unit price and a short shelf life, and after a long time after being cooked, the rice cakes absorb water and are blown off, resulting in poor texture.
본 발명의 목적은 떡가래를 대신하면서도 떡과 같은 식감을 갖으며, 떡보다 재료비가 낮으며 유통기한이 길고, 조리한 후에 장시간동안 쫄깃하게 유지되는 어묵 감자수제비 볶이의 제조 방법 및 이에 의해 제조된 어묵 감자수제비 볶이를 제공하는 것이다.The object of the present invention is to provide a method of manufacturing a roasted fish paste, which has a texture similar to a rice cake, has a lower material cost than a rice cake, has a long shelf life and is kept in a chewy state for a long time after being cooked, It is to provide potato soufflé roast.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 해결 수단을 제공한다.In order to achieve the above object, the present invention provides the following solutions.
본 발명은 떡 대신 감자수제비 사이에 어묵반죽을 넣어 튀긴 어묵 감자수제비를 식용유에 튀긴 후 떡볶이 양념에 볶는 것을 특징으로 하는 어묵 감자수제비 볶이의 제조방법을 제공한다.The present invention provides a method of manufacturing a roasted fish paste with roasted fish paste characterized in that the roasted fish paste is fried in edible oil and then roasted in a tteokbok sauce.
또한, 본 발명은 상기 방법으로 제조되는 것을 특징으로 하는 어묵 감자수제비 볶이를 제공한다.Also, the present invention provides a roasted fish paste potato frying pan characterized by being produced by the above method.
본 발명은 떡을 대신하여 떡보다 단가가 낮은 감자수제비와 어묵반죽을 결합한 어묵 감자수제비를 사용하므로, 제조비용이 절약되며, 어묵반죽의 외면을 감자수제비가 덮고 있어 입안에서 씹힐 때 쫄깃한 감자수제비가 먼저 씹히므로 쫄깃한 감촉을 제공하며 어묵이 양념에 노출되지 않아 어묵이 수분을 흡수하여 부는 현상을 방지할 수 있다. 또한 제조단계에서 어묵 감자수제비를 식용유에 튀겨 보관하다가 조리시 양념에 볶아 완성하게 되는데, 튀겨진 어묵 감자수제비는 떡에 비해 긴 기간동안 부패하지 않는 장점이 있다.The present invention uses fishmonger potato safflower, which combines potato safflower with low price of rice cake instead of rice cake, so that manufacturing cost is saved, and potato safflower covers the outer surface of fish cake, Because it is chewed first, it provides a chewy texture, and the fish paste is not exposed to the seasoning, so that the fish paste can absorb the moisture and prevent the phenomenon of swelling. In addition, in the manufacturing stage, the fishmilk potatoes are stored in the cooking oil and then fried in the seasoning. The fried fishmilk potatoes have the advantage that they do not decay for a long time compared to the rice cakes.
도1은 본 발명의 일실시예에 따른 어묵 감자수제비 볶이의 사진
도2는 본 발명의 일실시예에 따른 튀겨진 어묵 감자수제비의 사진
도3은 본 발명의 일실시예에 따른 튀겨진 어묵 감자수제비를 절단한 사진FIG. 1 is a photograph of a roasted sea urchin potato soup according to an embodiment of the present invention.
Figure 2 is a photograph of a fried fishmeal potato soup according to an embodiment of the present invention
FIG. 3 is a photograph of a fried fishmilk potato strip cut according to an embodiment of the present invention
본 발명에서 사용되는 용어는 가능한 현재 널리 사용되는 일반적인 용어를 선택하였으나, 특정한 경우는 출원인이 임의로 선정한 용어도 있는데 이 경우에는 단순한 용어의 명칭이 아닌 발명을 실시하기 위한 구체적인 내용에 기재되거나 사용된 의미를 고려하여 그 의미가 파악되어야 할 것이다. The term used in the present invention is a general term that is widely used at present. However, in some cases, there is a term selected arbitrarily by the applicant. In this case, the term used in the present invention It is necessary to understand the meaning.
먼저 본 발명에 따른 어묵 감자수제비 볶이의 제조방법을 설명한다.First, a method of manufacturing a roasted fish paste according to the present invention will be described.
본 발명의 어묵 감자수제비 볶이의 제조방법은,The method of manufacturing roasted potatoes of the present invention comprises:
도미생선살 100중량부에 대하여 전분 3 내지 6.5 중량부 및 얼음 4 내지 7 중량부를 혼합하여 도미살 어묵반죽을 만드는 단계(단계 1);3 to 6.5 parts by weight of starch and 4 to 7 parts by weight of ice are mixed with 100 parts by weight of sea bream to make a sea bream paste (step 1);
상기 도미살 어묵반죽을 25도 내지 30도의 온도에서 5 내지 8분 동안 숙성을 시키는 단계 (단계 2);Aging the sea bream gum dough for 5 to 8 minutes at a temperature of 25 to 30 degrees (step 2);
상기 숙성된 도미살 어묵반죽을 판형태로 넓게 편 후 양면에 감자수제비를 각각 부착하여 어묵 감자수제비를 성형하는 단계(단계 3);(Step 3) of shaping the fish paste potato slices by attaching the aged fish paste dough to the both sides in a plate form and then attaching the potato handmade beads to the both sides;
상기 어묵 감자수제비를 130도 내지 150도의 온도에서 60초에서 120초 동안 식용유에서 튀기는 단계 (단계 4);(Step 4) of frying the fish paste potato oil in oil for 60 seconds to 120 seconds at a temperature of 130 to 150 degrees Celsius;
상기 튀겨진 어묵 감자수제비를 양파즙, 대파달인물, 무달인물, 고추가루, 물엿, 설탕을 포함하는 떡볶이 양념에 100도의 온도에서 10분에서 15분 동안 끓여 어묵 감자수제비 볶이를 제조하는 단계 (단계 5);The above fried fishmeal potato juice is boiled for 10 minutes to 15 minutes at a temperature of 100 ° C in a tteokbokki sauce containing onion juice, Daeheda moon figure, mulberry figure, red pepper powder, syrup and sugar to prepare a roasted fishmeal potato sauce 5);
를 포함한다..
상기 단계 1은 도미생선살 100중량부에 대하여 전분 3 내지 6.5중량부 및 얼음 4 내지 7 중량부를 혼합하여 도미살 어묵반죽을 만드는 단계이다. 생선살을 분쇄기에 투입하고, 상기 생선살 100 중량부에 대하여 전분 3 내지 6 중량부 및 얼음 3 내지 6 중량부를 추가로 투입한다. 분쇄기를 작동시켜 상기 생선살을 분쇄하면서 상기 전분 및 얼음과 혼합시켜 준다.In the step 1, 3 to 6.5 parts by weight of starch and 4 to 7 parts by weight of ice are mixed with 100 parts by weight of sea bream fish meat to make a sea bream paste. The fish flesh is introduced into a crusher, and 3 to 6 parts by weight of starch and 3 to 6 parts by weight of ice are further added to 100 parts by weight of the fish flesh. The crusher is operated to crush the fish flesh and mix with the starch and ice.
상기 전분의 점도에 의해 반죽이 형성된다. 상기 전분이 3 중량부보다 적으면 반죽형성이 어려운 단점이 있고, 6.5중량부보다 많으면 반죽의 점도가 강해 질겨지는 단점이 있다.The dough is formed by the viscosity of the starch. If the amount of the starch is less than 3 parts by weight, it is difficult to form a dough. If the amount of the starch is more than 6.5 parts by weight, the viscosity of the dough becomes strong.
상기 얼음은 분쇄과정에서 발생하는 열을 흡수하여 낮은 온도를 유지시켜주어 반죽의 신선하도록 하는 역할을 하며, 녹아서 된 물은 반죽의 점도를 크게 한다. 상기 얼음이 4 중량부 미만으로 포함되면, 분쇄과정에서 발생하는 열에 의해 생선살이 부패할 가능성이 있으며, 7 중량부를 초과하면 반죽이 너무 묽어지는 단점이 있다.The ice absorbs the heat generated during the crushing process and maintains a low temperature to keep the dough fresh. The melted water increases the viscosity of the dough. When the ice is contained in an amount of less than 4 parts by weight, the fish meat may be corrupted due to the heat generated during the crushing process. If the ice is more than 7 parts by weight, the dough becomes too thin.
상기 단계 2는 상기 도미살 어묵반죽을 25도 내지 30도의 온도에서 5 내지 8분 동안 숙성을 시키는 단계이다. 숙성을 통해 도미살과 전분 그리고 물이 좀 더 잘 결합하게 된다.The step 2 is a step of allowing the tomato paste to aged for 5 to 8 minutes at a temperature of 25 to 30 degrees. Through ripening, sea bream, starch and water are better combined.
도2는 본 발명의 일실시예에 따른 튀겨진 어묵 감자수제비의 사진이며, 도3은 본 발명의 일실시예에 따른 튀겨진 어묵 감자수제비를 절단한 사진이다.FIG. 2 is a photograph of a fried fishmeal potato juice concentrate according to an embodiment of the present invention, and FIG. 3 is a photograph of a fried fishmeal potato juice concentrate cut according to an embodiment of the present invention.
도2와 도3은 단계 3과 단계4에서 참조되는 도면이다.Figures 2 and 3 are views referred to in steps 3 and 4.
상기 단계 3은 숙성된 도미살 어묵반죽을 판형태로 넓게 펴면서 양면에 감자수제비를 각각 부착하여 어묵 감자수제비를 성형하는 단계이다. 본 발명의 일실시예에서는 어묵반죽의 두께를 5미리미터 내지 7미리미터 정도로 하였으며 감자수제비는 시중에서 널리 판매중인 일반적인 감자수제비를 사용하였다. 일반적인 감자수제비의 두께는 4mm정도이며 따라서 단계 3에서 만들어지는 어묵 감자수제비의 두께는 13mm 내지 15mm 정도가 된다. 두께는 씹히는 느낌에 큰 영향을 주며 두께가 너무 두꺼우면 한입에 먹기 힘들고, 두께가 너무 얇으면 씹는 맛이 덜하다. 본 발명의 일실시예에서는 손으로 어묵 감자수제비를 성형하였고, 도미살 어묵반죽 적당량을 감자수제비 사이에 넣고 눌러서 도미살 어묵반죽이 판형태로 펴지면서 감자수제비 사이에 부착되도록 하였다.Step 3 is a step of shaping the salami potato slices by attaching aged potato paste to each side while spreading the aged tomato paste in a plate form. In an embodiment of the present invention, the thickness of the fish paste is 5 millimeters to 7 millimeters, and the potato juice cost is a general potato juice cost which is widely sold on the market. The thickness of the general potato handmade cost is about 4 mm, so that the thickness of the handmade potato chips made in step 3 is about 13 mm to 15 mm. Thickness has a big influence on the feeling of chewing. If the thickness is too thick, it is hard to eat in the bite, and if it is too thin, it tastes less chewy. In an embodiment of the present invention, the handmade potato juice is hand-formed, and the appropriate amount of the diced tomato paste is put in between the potato juice pellets, so that the dummy fish paste paste is spread to the plate shape and attached between the potato juice pellets.
상기 단계 4는 상기 어묵 감자수제비를 130도 내지 150도의 온도에서 60초에서 120초 동안 식용유에서 튀기는 단계이다. 식용유에서 튀기는 것은 상기 어묵 감자수제비를 익히고, 어묵과 감자수제비가 더 강하게 결합하게 한다. 또한 이 단계를 통해 만들어진 튀겨진 어묵 감자수제비는 5일 내지 6일 정도 냉장 보관해도 부패되지 않는다.Step 4 is a step of frying the oil-in-oil emulsion at a temperature of 130 to 150 degrees for 60 seconds to 120 seconds in edible oil. Frying in edible oil will teach you the above-mentioned fish paste potatoes and make stronger combination of fish paste and potatoes. Also, the fried fish paste potato soup made from this step is not corroded even if it is refrigerated for 5 to 6 days.
상기 단계 5는 상기 튀겨진 어묵 감자수제비를 양파즙, 대파달인물, 무달인물, 고추가루, 물엿, 설탕을 포함하는 떡볶이 양념에 100도의 온도에서 10분에서 15분 동안 끓여 어묵 감자수제비 볶이를 제조하는 단계이다.In step 5, the above-described fried fishmeal potato juice was boiled for 10 to 15 minutes at a temperature of 100 DEG C in a tteokbokki sauce containing onion juice, Daedeodong portraits, muddy figures, red pepper powder, .
아울러 상기 단계 5의 떡볶이 양념은 양파즙, 대파달임물, 무달임물, 고추가루, 물엿, 설탕을 포함하는 혼합물을 8시간에서 10시간 동안 숙성시킨 후, 80도 내지 100도에서 15분에서 25분 동안 끓여서 제조할 수 있다. 숙성을 통해 양념의 구성요소가 잘 섞여 균일한 맛이 되며 깊은 맛이 우러나올 수 있다.In addition, the tteokbokki sauce of step 5 was aged for 8 hours to 10 hours and then aged for 15 to 25 minutes at 80 to 100 degrees. After the aging for 10 to 10 hours, the mixture containing onion juice, green onion, mud mallow, red pepper powder, Lt; / RTI > Through aging, the ingredients of the spice can be mixed well to create a uniform flavor and deep flavor.
이하 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다.Hereinafter, the structure and effect of the present invention will be described in more detail with reference to examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.
실시예 1Example 1
도미 생선살 100중량부에 대하여 전분 3 및 얼음 4중량부를 혼합하여 도미살 어묵반죽을 만들었다. 상기 도미살 어묵반죽을 25도의 온도에서 5분동안 숙성시켰다. 상기 숙성된 도미살 어묵반죽을 판형태로 넓게 편 후 양면을 감자수제비로 각각 부착하여 어묵 감자수제비를 성형하였다. 상기 어묵 감자수제비를 130도의 온도에서 60초간 식용유에서 튀겼다. 상기 튀겨진 어묵 감자수제비를 떡볶이 양념에 100도의 온도에서 10분동안 끓였다.
100 parts by weight of sea bream fish were mixed with starch 3 and 4 parts by weight of ice to make a sea bream fish paste batter. The tomato paste was aged for 5 minutes at a temperature of 25 degrees. The aged tomato paste was agglomerated in a plate form, and the both sides were attached with potato handmade so as to form a salami potato juice pie. The salted potato juice was spiked in edible oil at a temperature of 130 degrees for 60 seconds. The above-described fried fish paste potato juice was boiled for 10 minutes at a temperature of 100 degrees in a tteokbokki sauce.
실시예 2Example 2
상기 실시예 1과 동일하게 제조하되, 도미살 어묵반죽에 전분 3중량부를 넣는 대신 6.5중량부를 넣었다.
Except that 3 parts by weight of starch was added to 6.5 parts by weight of starchy salmon dough.
실시예 3Example 3
상기 실시예 1과 동일하게 제조하되, 도미살 어묵반죽에 얼음 4중량부를 넣는 대신 7중량부를 넣었다.
Except that 4 parts by weight of ice was added to 7 parts by weight of dumpling paste.
실시예 4Example 4
상기 실시예 1과 동일하게 제조하되, 어묵 감자수제비를 130도의 온도에서 60초간 튀기는 대신 150도의 온도에서 120초동안 튀겼다.
The preparation was carried out in the same manner as in Example 1 except that the fish paste potato flakes were fried for 120 seconds at a temperature of 150 ° C instead of frying for 60 seconds at a temperature of 130 ° C.
비교예 1Comparative Example 1
떡볶이 양념은 실시예 1과 동일하게 하였다. 일반 떡볶이 떡과 판어묵을 넣고 100도의 온도에서 10분 동안 끓여 일반 떡볶이를 제조하였다.
The tteokbokki sauce was the same as in Example 1. General tteokbokki rice cake and plate fish cake were added and boiled at a temperature of 100 ℃ for 10 minutes to prepare a general tteokbokki.
실험예 1Experimental Example 1
떡볶이가 다 익은 상태에서 장시간 열을 가하여 떡볶이의 씹히는 질감, 풍미, 전체만족도를 비교하는 실험을 실시하였다. 실시예 1 내지 4에서 제조된 어묵 감자수제비 볶이와 비교예 1에서 제조된 일반 떡볶이를 3시간 동안 80도로 열을 가한 후, 관능평가를 실시하였다. 관능평가는 잘 훈련된 패널 10명을 대상으로 하여 실시예 1 내지 5의 어묵 감자수제비 볶이 및 비교예 1의 일반 떡볶이의 쫀득쫀득하게 씹히는 질감, 풍미, 전체만족도를 평가하도록하였으며, 그 결과를 평균하여 표 1에 나타내였다.Experiments were carried out to compare the texture, flavor, and overall satisfaction of tteokbokki with heat for a long time while the tteokbokki was ripe. The roasted fish paste prepared in Examples 1 to 4 and the general tteokbokki prepared in Comparative Example 1 were subjected to sensory evaluation after heating at 80 degrees for 3 hours. Sensory evaluation was performed on ten well-trained panelists to evaluate the texture, flavor, and overall satisfaction of the roasted potatoes of Example 1 to 5 and the common tteokbokki of Comparative Example 1, The results are shown in Table 1.
(1: 아주 나쁘다 2: 나쁘다 3 보통 4: 좋다 5: 아주좋다)(1: very bad 2: bad 3 normal 4: good 5: very good)
실시예 1 내지 실시예 5의 어묵 감자수제비 볶이는 쫄깃하게 씹히는 질감, 풍미 및 전체만족도에 있어서 비교예1의 일반 떡볶이에 비해서 우수한 것으로 나타났으며, 특히 전분을 6.5중량부를 투입한 실시예 2의 어묵 감자수제비 볶이가 전체만족도에서 가장 높은 점수를 받았다.
The roasted potatoes of Examples 1 to 5 were found to be superior to the general tteokbokki of Comparative Example 1 in the texture, flavor and overall satisfaction of chewy chewiness. Particularly, in Example 2 in which 6.5 parts by weight of starch was added The roasted fish roasted potatoes received the highest score in overall satisfaction.
상기 실험결과를 통해 알 수 있듯이, 본 발명의 제조방법을 이용하여 제조한 어묵 감자수제비 볶이는 일반적인 방법을 사용하여 제조한 떡볶이에 비해서 장시간 열을 가해도 씹히는 질감, 풍미, 전체만족도가 우수한 것으로 나타났다.As can be seen from the above experimental results, the roasted fish paste produced by using the manufacturing method of the present invention showed excellent texture, flavor, and overall satisfaction, even when heat was applied for a long time, .
Claims (3)
상기 도미살 어묵반죽을 25도 내지 30도의 온도에서 5 내지 8분 동안 숙성을 시키는 단계 (단계 2);
상기 숙성된 도미살 어묵반죽을 판형태로 넓게 편 후 양면에 감자수제비를 각각 부착하여 튀길 때 어묵의 넓은 양면에 기름이 접촉하지 않고 먹을 때 입에 넣는 순간 감자수제비만 접촉하도록 어묵 감자수제비를 성형하는 단계(단계 3);
상기 어묵 감자수제비를 130도 내지 150도의 온도에서 60초에서 120초 동안 식용유에서 튀기는 단계 (단계 4);
상기 튀겨진 어묵 감자수제비를 양파즙, 고추가루, 물엿, 설탕을 포함하고 기름에 튀긴 상기 어묵 감자수제비가 느끼하지 않도록 대파달인물, 무달인물도 포함하는 떡볶이 양념에 100도의 온도에서 10분에서 15분 동안 끓여 어묵 감자수제비 볶이를 제조하는 단계 (단계 5);
를 포함하는 것을 특징으로 하는 어묵 감자수제비 볶이의 제조방법.3 to 6.5 parts by weight of starch and 4 to 7 parts by weight of ice are mixed with 100 parts by weight of sea bream to make a sea bream paste (step 1);
Aging the sea bream gum dough for 5 to 8 minutes at a temperature of 25 to 30 degrees (step 2);
When the above-mentioned aged tomato paste dough is spread in a plate shape, and then the potato juice concentrate is attached to both sides of the pot, the oil is not contacted on both sides of the fish paste. When the potato juice concentrate contacts with the potato juice concentrate (Step 3);
(Step 4) of frying the fish paste potato oil in oil for 60 seconds to 120 seconds at a temperature of 130 to 150 degrees Celsius;
The above-described fried fish paste potato juice pellets were prepared by adding the onion juice, red pepper powder, starch syrup, and sugar to the tteokbokki sauce, Min to prepare a roasted fish paste potato (step 5);
Wherein the roasted potato sauce roasted on the surface of the roasted potato is roasted.
상기 단계 3의 어묵반죽은 5~7mm의 두께로 판형태로 넓게 편 후 양면에 4mm의 감자수제비를 각각 부착하여 전체 두께가 13~15mm인 어묵 감자수제비를 형성하며,
상기 단계 5의 떡볶이 양념은 양파즙, 대파달임물, 무달임물, 고추가루, 물엿, 설탕을 포함하는 혼합물을 8시간에서 10시간 동안 숙성시킨 후, 80도 내지 100도에서 15분에서 25분 동안 끓여서 제조한 것을 특징으로 하는 어묵 감자수제비 볶이의 제조방법.The method according to claim 1,
The dough of step 3 in the step 3 is cut into a plate shape with a thickness of 5 to 7 mm and then attached to both sides with a potato juice ratio of 4 mm to form a fish paste potato having a total thickness of 13 to 15 mm,
The tteokbokki sauce of step 5 above is aged for 8 hours to 10 hours and then aged for 15 minutes to 100 minutes for 15 minutes to 25 minutes after aging the mixture containing onion juice, green onion, mulberry, red pepper powder, Wherein the roasted potato is produced by boiling.
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