KR101687516B1 - Production Method of fish paste noodle - Google Patents

Abstract

The present invention relates to a fish paste noodle production method including: a step in which ground fish meat is prepared by fish meat being dried for a moisture content of 5 to 20% and the dried fish meat being ground; a step in which fish paste dough is produced by the mixing of a minor ingredient containing 5 to 30 wt% of flour or starch and 0.5 to 4 wt% of table salt, 50 to 80 wt% of the ground fish meat, and 10 to 30 wt% of purified water; a step in which the fish paste dough is dried for a moisture content of 55 to 75%; and a step in which the fish paste noodle is produced by the injection of the fish paste dough at 5 to 15 degrees Celsius. The fish paste noodle according to the present invention can provide a glutinous food texture, is unlikely to swell during cooking, and is capable of maintaining elasticity.

Description

Production method of fish paste noodle [

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of manufacturing a fish paste surface, and more particularly, to a fish paste surface in which a fish paste is prevented from shortening in a short time,

In general, fish paste is a processed fish product whose main ingredient is fish meat. It is made by adding salt to fish meat to make dough, adding various kinds of ingredients, and then grilling, boiling, baking, or frying.

The fish paste prepared as described above has a high digestibility and a high digestibility because it is used as a main ingredient of fish meat, and is rich in protein and calcium, and exhibits low calorie and fat characteristics.

In addition, fish cakes are used in a variety of dishes because of their variety, form, and application method, and their cooking methods are simple, and they are popular foods for the common people because they are cheaper than other animal protein foods.

In this fish paste, fish paste is another kind of fish paste. Fish paste is prepared by mixing fish paste ingredients such as starch, salt, and other seasoning ingredients and then processing it into the form of cotton. It is cooked by boiling heat cooking method and it is ingested.

In the case of the conventional fish paste surface, there is a problem that the elasticity and the chewiness are reduced and it is difficult to enjoy a chewy texture like the conventional face and is easily broken without elasticity.

Korean Patent No. 10-1333580 discloses " a method for manufacturing a fish cake surface containing tapioca starch " to solve the disadvantages. More particularly, the present invention relates to a method for producing a pasteurized surface comprising tapioca starch and a method for producing a pasteurized surface by extruding a puddie batter containing tapioca starch and having a moisture content of 60 to 80% by weight at 2 to 20 ° C It is possible to suppress the odor of the fish which occurs during the growth and cooling process because the fish paste is not added before the face molding (injection) or the fish paste dough is not cooled, thereby increasing the production efficiency and improving the elasticity and resilience, The present invention relates to a method of manufacturing a fish paste surface.

According to the present invention, there is an advantage in that the generation of offensive odor of fish is significantly reduced since the step of casting and cooling is not performed before forming the face plate, and the elasticity of the face is improved by causing the tapioca starch to crosslink with the fish protein contained in the fish meat .

However, the fish paste surface of the present invention is merely a simple modification of the type of starch added to the past in order to improve texture, and there is a limit to the lack of a process for obtaining a chewy texture in the process.

Therefore, in order to solve the above-mentioned problems, there is a need to develop a new and improved method of manufacturing a fish paste surface which can sustain the chewiness of the fish paste surface for 24 hours.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method of manufacturing a fish paste surface that can provide a chewy texture and maintain elasticity without being easily touched during cooking.

Another object of the present invention is to provide a novel structure of a fish paste surface which can further enhance the taste and texture of the fish paste surface and a manufacturing method therefor.

It is a further object of the present invention to provide a production method capable of removing odors such as fish-specific fishy smell contained in fish cake surface.

In order to achieve the above object, the present invention provides a method of manufacturing a fish paste surface, comprising: drying a fish meat to a moisture content of 5 to 20%; and grinding the dried fish meat to prepare a crushed fish meat; Preparing a fish paste by mixing 50 to 80% by weight of fish meal and 10 to 30% by weight of purified water with a raw material containing 5 to 30% by weight of any one of wheat flour and starch and 0.5 to 4% by weight of salted fish; ; Drying the fish cake to a moisture content of 55 to 75%; And injecting the fish paste at 5 to 15 DEG C to prepare a fish paste surface.

In addition, the step of preparing the ground fish meat comprises mixing the berry containing at least one of bokbunja, omija, gugija and marinated oil with sugar at a weight ratio of 1: 1 and aging at 5 to 20 ° C for 3 to 6 months A step of wrapping the fish meat wrapped in cotton balls in a jar having a berry aged solution containing 10% to 80% by weight of the berry extract within a temperature range of 1 to 10 ° C, To 14 hours, and re-drying the aged fish meat so that the moisture content is 5 to 20%.

In addition, after the step of forming the puddie batter, a step of laminating the puddle batter, the ingredient material containing at least one of the eel and the oysters and the loach, the starch ingredient containing the abalone, and the starch solution containing the starch to form a laminated paste ; ≪ / RTI >

In addition, the step of forming the laminated dough may include the steps of: preparing an overturned chip by cutting off the abalone, producing a base by crushing at least one of the eel and the oyster and the loach, mixing the base and the overturned chip, Preparing a starch material containing 10 to 80% by weight of the starch and 0.5 to 10% by weight of the starch, mixing the starch and the purified water to prepare a starch solution having a moisture content of 30 to 60% Pressing the upper surface of the planktonic dough to form a molded fishmeal dough in which a plurality of recessed grooves are formed; applying the starch solution to the recessed groove in a primary coating step; 1 to 20 wt% of the ingredient material is injected into the recessed groove, which is first applied, to the weight of the fish paste dough, A step of applying a starch solution to the second molten dough; and a step of laminating the separately molded fish cake with the starch solution and the molded fish cake having the ingredient filled therein aligned with the recessed groove.

In addition, the step of forming the layered dough may further include the step of applying a green tea extract containing green tea as an active ingredient to the upper surface of the flattened paste-like dough.

In addition, the green tea extract contains 40 to 80% by weight of green tea extract and 5 to 20% by weight of glutinous rice powder.

In addition, the step of forming the recessed groove may include forming a main recessed groove into which the component material is injected, and forming a sub-recessed groove provided on one side of the main recessed groove, the recessed groove having a diameter smaller than that of the main recessed groove .

In addition, the step of forming the layered dough may further include aging the layered dough in a jar at 50 to 70 DEG C for 1 to 12 hours to gelatinize the starch solution.

According to the present invention,

1) A method of manufacturing a fish paste surface which can provide a chewy texture with abundant flavor by grinding dried fish meat and immersing it in a fermentation solution of berries and producing a fish paste surface, ,

2) A new structure of fish cake surface and its manufacturing method which can increase the taste and texture of fish paste surface through the fish paste surface which has been injected with the ingredients and starch solution in the fish paste dough and subjected to high temperature aging process,

3) In the manufacturing process of fish cake surface, it is provided a method of removing odor such as fish-specific fish smell contained in the fish paste surface by aging using a fermented juice and applying green tea extract.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a basic manufacturing method of a fish-eye pad according to the present invention; Fig.
2 is a flow chart showing a detailed process of forming a laminated dough.
3 is a cross-sectional view showing a schematic structure of a laminated dough.
FIG. 4 is a conceptual diagram showing the structure of the laminated dough by the order of manufacturing steps. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. The accompanying drawings are not drawn to scale and wherein like reference numerals in the various drawings refer to like elements.

1 is a flowchart showing a method of manufacturing a fish-eye pad according to the present invention.

1, a method of manufacturing a fish paste surface according to the present invention comprises: drying a fish meat to have a moisture content of 5 to 20%; grinding the dried fish meat to prepare a crushed fish meat; And 5 to 30% by weight of any one of starch and 0.5 to 4% by weight of salt, 50 to 80% by weight of pulverized fish meat and 10 to 30% by weight of purified water to prepare a fish paste; Drying the fish cake to a moisture content of 55 to 75%, and injecting the fish cake at 5 to 15 캜 to prepare a fish paste surface. Each step of the manufacturing method of the fish-mouth surface will be described in more detail as follows.

Preparing crushed fish meat

The fish paste surface according to the present invention comprises 50 to 80% by weight of pulverized fish meat, a raw material comprising 5 to 30% by weight of any one of flour and starch and 0.5 to 2% by weight of salt, and 10 to 30% It is manufactured by injecting a fish cake.

First, fish meat is the main component of fish cake surface, which is a concentrate of myofibrillar protein prepared by mechanically crushing fish meat, followed by washing, licking, rinsing, stirring and dehydration to remove water-soluble proteins and lipid proteins.

There is no limitation on the type of fish meat that constitutes fish meat, so fishes used in conventional fish meat such as pollack, flatfish, mackerel, sardine, codfish, mungbean fish, horse mackerel, goldfish, red sea bream, and early fish can be used. However, depending on the degree of fish flesh, the stickiness of the fish paste surface to be finished can be changed, and when it is desired to have a high stickiness, it is more preferable to use fish flesh of white meat such as early flow.

The content of the fish meat is not particularly limited, but it may be composed of 50 to 75% by weight based on the total weight of the fish paste batter. When the fish meat content is in the range of 50 to 75% by weight, do. In order to further improve the taste of the fish paste surface, it is desirable to set the content of the fish meat to 70 wt% or more.

Conventional fish paste is prepared by mixing raw fish or frozen fish meat with dried fish meat, and then mixing the fish meat with the fish meat. However, the fish paste according to the present invention is prepared by drying fish meat and crushing the fish meat, .

Therefore, the fish meat is dried so as to have a water content of 5 to 20%, and then the dried fish meat is crushed to prepare crushed fish cake. There is no limitation on the method of drying the fish meat. Therefore, Various drying methods can be applied and applied.

In addition, through the process of grinding dried fish meat, the texture of the fish meat can be added more than the method of using the fish meat of the prior art used for manufacturing fish cakes, so that the soft taste can be added more and the texture can be made smoother .

In addition, at the stage of preparing the crushed fish meat, it is possible to reduce the odor such as the fishy smell that can occur in the fish meat, and to add not only a rich flavor to the fish meat, but also to improve the nutritional characteristics of the fish paste, And further aging the fish meat in the liquid.

Thus, the step of preparing the pulverized fish meat comprises mixing the berry containing at least one of bokbunja, omija, gugija and marinade oil with sugar at a weight ratio of 1: 1, and adding the berry extract which is aged at 5 to 20 ° C for 3 to 6 months Wrapping the pulverized fish meat in a cotton swab, adding the fish wrapped in the cotton swab to a pot in a temperature range of 1 to 10 占 폚 containing 10% to 80% by weight of a berry aged solution for 10 to 14 hours Aging the fish meat, and re-drying the aged fish meat so that the moisture content is 5 to 20%.

The dried and crushed fish meat is wrapped in cottonseed and is aged in a jar containing the fermented liquid of berries. The mackerel is permeable to moisture so that the mackerel solution can be easily injected into the mackerel. However, since the crushed fish meat can not escape from the mackerel, the fish meat can be prevented from being dissolved in the mackerel solution.

It is traditionally known that the fish meat aged in the jar has the effect of shortening the ripening time by the specific structure of the jar which can be ventilated, compared with the case where the fish is matured in other containers, and also has the effect of softening the meat. Therefore, it has been widely used that the effect of using a jar during the fermentation or aging is widely used. Therefore, in the method of manufacturing the fish paste surface according to the present invention, not only the texture of the fish meat is further softened by aging in the jar, .

In such a fermentation process, fermentation is carried out for 10 to 14 hours in a pot at 1 to 10 ° C, and it is of course possible to prevent the fermentation of the fish during fermentation through aging at a low temperature.

In addition, during the aging process, the effective ingredient of the fermented milk can be absorbed into the fish meat, so that the active ingredient of the berry extract contained in the fermented milk of the berry, i.e., bokbunja, omija, gugija, The nutritional aspect of the cotton can be further enhanced.

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In addition, the sweetness of the berry-ripened liquid can add more flavor to the fish meat, so there is no need to add an additional saccharide, and the berry-ripened liquid can play an effective role in eliminating odors such as fishy flesh in fish.

Such a berry-ripening liquid is an aging liquid containing 10% to 80% by weight of berry extract obtained by mixing brambles and sugar at a weight ratio of 1: 1 and aged at 5 to 20 ° C for 3 to 6 months, Is added with purified water or other additives required for aging. However, in order to more effectively penetrate the active ingredient of the berry containing at least one of bokbunja, omija, gugija and corn oil, the berry extract containing at least 20 wt% It is more preferable to aged.

The fermented fish meat is re-dried to have a water content of 5 to 20%. Through such re-drying, only the active ingredient of the berry can be condensed. In order to form the surface, the fish meat is re- The convenience in the manufacturing step can be achieved.

Steps to manufacture the fish cake

Next, a description will be given of a step of manufacturing a fish cake. The fish paste comprises 50 to 75% by weight of pulverized fish meat, 5 to 30% by weight of any one of wheat flour and starch, and 0.5 to 4% by weight of salt, and 15 to 30% % Of purified water.

Wheat flour or starch is added to increase the elasticity of the fish paste surface and to further improve the pickling. It is possible to use any one of wheat flour and starch, but in order to further increase the pickling of the fish paste surface, desirable. Starch forms cross-linkage with fish protein to prevent the formation of bound water, and enables the injection of fish paste without extra processing when the fish paste is injected through the fish paste.

The salt is added to increase the elasticity of the fish paste and to make a liver on the fish paste surface. Since its content is not particularly limited, it can be adjusted within 0.5 to 4% by weight, but it is about 3% It is common. Therefore, the fish meat of the present invention accounts for 50 to 75% by weight of the total weight, so that the salt content is preferably 1.5 to 2.4% by weight.

Purified water facilitates the injection into the fish paste surface by controlling the viscosity of the fish paste dough and serves as a solvent for allowing the crushed fish meat and other materials to be easily mixed. Since there is no great restriction on the content thereof, By weight, so that it can be included to make up to 100% by weight when the composition ratios of all materials constituting the fish cake paste are summed.

The fish paste which is formed in this way has a unique flavor of fish paste, which is excellent in taste and texture compared to conventional fishes. In addition, since the fish meat is dried and then crushed to make the fish meat particles more complex, the texture thereof is smooth and smooth at the time of ingestion, The fermentation process in the fermentation liquid of berries not only removes the fish odor such as fish smell which can occur in fish cake but also contains the effective ingredient of bokbunja, gugija, omija and sansu oil contained in berry, and is excellent in nutritional characteristics.

Further, in addition to the above-described materials, the fish paste of the present invention may further include a material capable of improving the characteristics of the fish paste surface and adding the taste thereof and improving the fish paste texture including the additional material. .

Fig. 2 is a flowchart showing a detailed process of forming the laminated dough.

2, the fish paste surface of the present invention not only improves the texture and taste but also enhances the nutritional aspect. In order to provide a texture and taste different from fish meat, eel and oyster and loach (50% by weight) of the whole fish paste batter is mixed with 10 to 80% by weight of the base and 0.5 to 10% by weight of the overturned chip (52) by mixing the crushed base and the overturned chips By weight to 20% by weight. In this case, the ingredients may include additives for providing additional flavor in addition to the above-described base and overturned chips 52, and the weight ratio of the additives may be added within a range of 10 to 80% by weight based on the total weight of the ingredients.

The gum arabic surface containing these ingredients may not only provide a richer taste but may also include additional manufacturing steps in the manufacture of the gum arabic dough to provide a chewy texture.

Step of forming laminated dough

First, a step of manufacturing the overturning chip 52 is performed by cutting the overturning. The overturning chip 52 has a small overturned cut. It is similar to the overturned overturned but it is preferable to increase the diameter of the overturned chip 52 to about 0.5 to 1 mm so that the texture can be felt.

Abalone can not only enhance the chewing taste of the fish paste due to its unique peculiar texture, but also has a rich flavor and nutritional content, rich in vitamins and minerals, and has been used as a nourishing food since ancient times. It has the effect of increasing flavor and nutritional characteristics.

Next, the base 51, which is crushed at least one of eel, oyster and loach, is mixed with the overturning chip 52 to produce a material 50. At this time, the eel, oysters, and loach that constitute the base 51 are all used for the improvement of the stamina, and the flavor of the fish paste surface can be further increased and the nutritional characteristics can be doubled.

Eel has long been known for its vitamin A content, which is nearly 200 times more than its class counterparts. Vitamin A is rich in taurine and EPA to help improve hypertension, Testosterone secretion and sperm production in the male hormone has a positive effect to help improve stamina, and loach is rich in vitamin A and vitamin D, which has the effect of improving vision and bone health.

Next, starch and purified water are mixed to prepare a starch solution (40) having a moisture content of 30 to 60%, a starch solution (40) is applied to the fish paste (10) and a starch solution The starch solution 40 is applied to the upper surface of the component material 50 and the paste material 40 is applied on the upper surface of the ingredient material 50 to which the starch solution 40 is applied, 10) may be laminated again to form a laminated dough.

This structure allows a structure in which the material 50 is inserted in the two layers of the fish cake 10, and the fish cake thus formed is different from the texture of the fish cake 10 and the texture of the ingredients 50 And the chewing fun can be added. In particular, the mouthfeel feeling due to the overturned chips 52 contained in the ingredient material 50 makes the texture feel more chic. In addition, a richer flavor and richness can be felt through the base 51 and the overturning chip 52 including at least one of oyster, eel and loach.

At this time, the starch solution 40 acts as a bridge between the fish paste 10 and the ingredients 50. When the fish gel is gelatinized at a high temperature aging step described later, the starch solution 40 changes into a gel form, And the ingredient material 50 can be prevented from being separated from each other, and the mouthfeel of the present invention can provide a more satisfactory texture. The function of the starch solution 40 will be described in more detail below with reference to the steps of forming a layered dough and a description of the formed structure.

FIG. 3 is a cross-sectional view showing a schematic structure of a laminated dough, and FIG. 4 is a conceptual diagram showing a structure of a laminated dough according to the order of manufacturing steps.

The steps of forming the layered dough will be described in more detail with reference to Figs. 2 and 3 described above. First, the fish cake 10 is flattened. For flattening the fish cake (10), various processing methods can be used, such as a pushing method like a conventional method, or a flattening by pressing.

The green tea extract 30 may further include 40 to 80 wt% of the green tea extract, and the green tea extract 30 may be added to the top of the flattened mess cake 10, The green tea including the green tea as an active ingredient and 5 to 20% by weight of the glutinous rice powder can be provided at a high temperature aging stage to be described later, .

In this case, the green tea extract is a liquid-phase extract containing green tea as an active ingredient, and refers to a liquid functional food prepared by mixing the solid content of green tea with purified water, extracting the active ingredient of green tea,

Therefore, the green tea component contained in the green tea extract has an effect of eliminating the odor such as high temperature aging and fish smell that may occur during cooking, and the antioxidative and anticancer effects due to the catechin and polyphenol contained in the green tea To increase the nutritional aspect, as well as to increase the flavor of the fish paste surface through the gentle fragrance unique to green tea.

When the flattening process of the fishmonger dough 10 and the application of the green tea extract 30 are completed, the upper surface of the fishmeal dough 10 is pressed to form a fishmeal batter 11 having a plurality of recessed grooves 20 formed therein, The dough 10 is formed. There is no limitation to the size and shape of the recessed groove 20, but it is more preferable that the recessed groove 20 is formed to have a size enough to feel the texture of the ingredient 50 because the ingredient material 50 is injected into the recessed groove 20 .

In addition, it is preferable that the recessed groove 20 is formed in the longitudinal direction. When the ingredient material 50 is injected into the recessed groove 20 formed in the longitudinal direction and the steps to be described later are performed, Not only the texture and flavor can be increased, but also the fun of ingestion can be doubled.

In addition, the recessed grooves 20 are formed not only in the injection of the component materials 50 but also in the cavitation grooves 20 having different sizes so as to perform the function of air passage for moisture passage and aging which are unnecessary in the high- It is also possible to form two of them 20.

The step of forming the main embedding groove 21 into which the material material 50 is injected and the step of forming the main embedding groove 21 at the side of the main embedding groove 21 Forming a sub-recessed groove 22 having a diameter smaller than that of the main recessed groove 21, as shown in FIG.

Accordingly, the main recessed groove 21 functions to accommodate the component material 50, and the sub-recessed groove 22 not only serves as a passage for moisture that can be generated during the high-temperature aging process, which will be described later, It can function as an air circulation path through which air flows.

In addition, since the diameter of the sub-intake groove 22 is minute, it may disappear when a compressive force is applied at the end of the step of forming a dough which is aged at a high temperature or a laminated dough to be described later. Therefore, it functions as a water discharge path and an air circulation path in the high-temperature aging process, and the sub-embedding groove 22 may not be exposed in the finished fish-mouth surface.

The starch solution 40 is applied to the formed recessed groove 20 and the ingredient material 50 is injected into the recessed groove 20 in a state in which the starch solution 40 is applied. When the recessed groove 20 is formed by the structure of the main recessed groove 21 and the sub-recessed groove 22, the component material 22 is injected into the main recessed groove 21 as described above. The starch liquid 40 is applied again to the upper surface of the injected material 50 and the upper surface of the material 50 on which the starch solution 40 is applied is formed into the same shape as the above- A separate molded muddy dough 12 is stacked secondarily to align the recessed grooves 20 with each other.

In addition, the step of forming the laminated dough may further include aging the laminated dough for 1 to 12 hours in a jar at 50 DEG C to 70 DEG C to gelatinize the starch solution (40). This is to agglomerate the kneaded dough at a high temperature to gelatinize the starch by gelatinizing the starch solution (40). As a result, the starch having swollen and increased viscosity can further increase the binding force between the ingredient and the fish paste, and the starch solution having a water content of 30 to 60% provides an environment in which starch gelation can be more easily occurred. ) Will be fully satisfied.

In addition, as described above, even in the case of green tea extract containing glutinous rice flour, the true rice flour is luxuriously added, so that it is possible to add more texture to the fish paste, so that it is possible to add chewing pleasure to the ingestion. The odor can be removed by the green tea contained in the green tea extract (30).

It is preferable that aging is carried out within a range of 1 to 2 hours in consideration of aging for starch gelatinization.

Drying the fish cake to a moisture content of 55 to 75%

The finished kudzu dough is dried to have a moisture content of 55 to 75% relative to its total weight. When the moisture content exceeds 75%, the viscosity is too low. Therefore, there is a difficulty in molding to inject into the fish cake surface. When the moisture content is less than 55%, the viscosity may be too high and the injection may be difficult. It is possible to obtain a feeling of bumping, and it is more preferable for drying to have a moisture content of 55 to 75% for texture after injection and cooking.

Steps to manufacture the fish paste surface

After the preparation and drying, the puddle batter is injected at 5 to 15 ° C to form a faceted facia. Such a low-temperature cotton injection not only improves the resilience of the fish paste, but also cools the surface of the fish paste surface at the time of injection to firmly solidify the fish paste paste, thereby preventing sticking of the fish paste facets.

There is no limitation on the thickness of the fish paste surface, but it can be injected with various conventional surface thicknesses. However, if it is injected too thin, it can not feel the unique texture of fish paste and can be easily cut off. Therefore, In order to feel the texture, it is more preferable to inject the fish meat to have a diameter of 2 mm or more because the texture of the fish paste can be felt better when the thickness is thicker than that of the conventional small surface (0.7 to 1.3 mm in diameter).

Also, in the case of the pastry paste containing the ingredients described above, it is preferable that the diameter of the pasted paste is higher than that of the pastry paste not containing the ingredient material at the time of injection of the pasty paste.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail by way of examples and comparative examples. (5), excellent (4), moderate (3), poor (2), poor (3), and good Very poor (1), and the average point was judged.

In this case, the term "smell" is used to judge whether or not an odor such as fishy smell commonly occurs in processed fish food, and it is assumed that smell is taken on the fish paste surface immediately after cooking, The more the good flavor was generated, the closer it was to 5 points.

The elasticity was evaluated by first evaluation of the sense of cochiness and firmness felt by the evaluation team when eating the fish paste and secondly by evaluating the feel and feel of chewiness and elasticity felt when the fish paste was consumed 30 minutes after the fish paste was cooked. The scores were compared by comparing the scores.

Taste was expressed by the evaluation team at the taste of the fish paste and the taste of the evaluation team.

The texture was evaluated by the evaluation team for the taste of the texture that is felt when the fish paste is consumed. The texture of the texture and the taste of the evaluation group are displayed.

≪ Example 1 >

70 g of the fish meat, which had been dried and pulverized to have a water content of 6%, was aged in a 3 ° C jar containing the fermented juice for 12 hours. The aged fish meat was re-dried to have a water content of 6% , 2.5g of sodium chloride and 17.5g of purified water were mixed to prepare a fish paste, and the fish paste was cut to prepare a fish paste surface.

≪ Example 2 >

The same paste of the fish paste as in Example 1 was flattened, green tea extract 30 containing 70% by weight of green tea extract and 10% by weight of glutinous rice powder was applied, and an indentation groove having a diameter of 1.5 mm was formed to have a moisture content of 70% The starch solution 40 was applied, and 10 g of the base material, which had been crushed with 5 g of eel and 5 g of oysters, was poured into the recessed groove 20 containing 1 g of the rolled chips, and the starch solution 40 was applied on the top surface of the ingredients, The paste-like dough 10 having the same embedding groove 20 as that of the paste-like dough 30 applied thereon is laminated and aged for 2 hours in a pot at 65 캜 to produce a laminated kake batter, To prepare a fish paste surface.

≪ Example 3 >

The green paste extract (10) was flattened in the same manner as in Example 1, and the green tea extract (30) containing 70% by weight of green tea extract and 10% by weight of glutinous rice powder was applied to the main paste groove (21) A fishbone surface was prepared in the same manner as in the production method of Example 2, except that a submerged groove 22 of 0.2 mm was formed and the ingredient material was injected into the main recessed groove 21.

≪ Control Example 1 &

Fish paste dough (10) was prepared by mixing 10 g of starch, 2.5 g of salt, and 17.5 g of purified water in 70 g of fish meat which had been bred in a biological state to prepare a fish paste surface.

≪ Control Example 2 &

A fish paste surface was prepared in the same manner as in the production method of Example 2, except that 70 g of fish meat which had been bred in the biological state was mixed with 10 g of starch, 2.5 g of salt and 17.5 g of purified water to prepare a fish paste (10) .

≪ Control Example 3 &

A fish paste surface was prepared in the same manner as in the production method of Example 2, except that the green tea extract (30) was not applied.

≪ Control Example 4 &

Except that 10 g of starch, 2.5 g of salt, and 17.5 g of purified water were mixed with 70 g of fish meat in a biological state to prepare a fish paste (10) and the green tea extract (30) was not applied. The fishbone surface was prepared in the same manner as the method described above.

≪ Control Example 5 &

A fish paste surface was prepared in the same manner as the preparation method of Example 3, except that 70 g of fish meat which had been bred in a biological state was mixed with 10 g of starch, 2.5 g of salt, and 17.5 g of purified water to prepare a fish paste (10) .

<Control Example 6>

A fish paste surface was prepared in the same manner as in the production method of Example 3, except that the green tea extract (30) was not applied.

<Control 7>

Except that 10 g of starch, 2.5 g of salt, and 17.5 g of purified water were mixed with 70 g of fish meat that had been bred in the biological state to prepare a fish paste (10) and the green tea extract (30) was not applied. The fishbone surface was prepared in the same manner as the method described above.

<Table 1>

As shown in Table 1, it was confirmed that the fish paste surface prepared according to the present invention was excellent in evaluation of odor, elasticity, taste, and texture.

In addition, the main embedding grooves 21 and the sub embedding grooves 22 are formed to provide an excellent evaluation of elasticity, taste, and texture compared to the case of the gum arabic surface, I could confirm.

In addition, it was confirmed that the fish paste which had undergone aging process in the jar containing the bokbunja extract after drying showed a better evaluation of the smell and taste than the fish meat of the organism.

In addition, it was confirmed that the fish paste surface coated with green tea extract (30) was better evaluated for the smell and taste than the fish cake surface which was not produced during the preparation of the fish paste surface accompanying high temperature aging. In addition, when the fish meat of the organism was used, it was confirmed that the smell and taste were bad when it was subjected to high-temperature aging.

Finally, it was confirmed that the fish paste containing the ingredients had a better effect on the texture and taste than the case without the ingredients.

As described above, the construction and operation of the method of manufacturing the fish-eye pad according to the present invention are described in the above description and drawings, but the description of the present invention is not limited to the above description and drawings, It will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit of the invention.

10: fish paste 11: molded fish paste
12: Separate molded squid paste 20:
21: main insertion groove 22: sub-insertion groove
30: green tea extract 40: starch solution
50: Ingredients 51: Base
52: abalone chip

Claims (8)

A method of manufacturing a fish-
Drying the fish meat to a water content of 5 to 20%, and grinding the dried fish meat to prepare a ground fish meat;
Preparing a fish paste by mixing 50 to 80% by weight of fish meal and 10 to 30% by weight of purified water with a raw material containing 5 to 30% by weight of any one of wheat flour and starch and 0.5 to 4% by weight of salted fish; ;
Drying the fish cake to a moisture content of 55 to 75%;
And injecting the fish paste at 5 to 15 DEG C to prepare a fish paste surface,
After the step of forming the fish cake,
The fish paste,
An eel, an eel, at least one of oyster and loach, and an overturn,
And laminating a starch solution containing starch to form a laminated dough. &Lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt; The method according to claim 1,
The preparing of the crushed fish meat comprises:
Preparing a berry extract which is aged at 5 to 20 DEG C for 3 to 6 months by mixing berries containing at least one of bokbunja, omija, gugija and corn oil with sugar at a weight ratio of 1: 1,
Wrapping the crushed fish meat in a cotton cloth,
Aging the above fish wrapped in cottonseed for 10 to 14 hours in a jar with a berry aged solution containing 10% to 80% by weight of the berry extract within 1 ° C to 10 ° C,
Further comprising the step of re-drying the aged fish so that the moisture content is 5 to 20%. delete The method according to claim 1,
Wherein forming the laminated dough comprises:
A step of cutting off the abalone to manufacture an abalone chip,
Preparing a base by crushing at least one of an eel and an oyster and a loach,
Mixing the base and the rolled chips to produce a starting material comprising 10 to 80% by weight of the base and 0.5 to 10% by weight of the rolled chips,
Mixing the starch and the purified water to prepare a starch solution having a water content of 30 to 60%
A step of flattening the fish cake,
Pressing the upper surface of the planter-processed puddied batter dough into a molded fish paste dough having a plurality of recessed grooves formed therein,
Applying the starch solution first to the recessed groove,
1 to 20% by weight of the ingredient material is injected into the recessed groove to which the starch solution is applied,
A second step of applying the starch solution onto the upper surface of the injected ingredient material,
And laminating the separately molded fish cake together with the starch solution and the molded fish paste into which the ingredient material is injected and the recessed groove. 5. The method of claim 4,
Wherein forming the laminated dough comprises:
Further comprising a step of applying a green tea extract containing green tea as an active ingredient to the top surface of the flattened paste-like dough. 6. The method of claim 5,
The green tea extract,
40 to 80% by weight of green tea extract and 5 to 20% by weight of glutinous rice powder. 5. The method of claim 4,
Wherein the forming of the recessed groove comprises:
Forming main containment grooves into which the ingredients are injected,
And forming sub-recessed grooves formed on one side of the main recessed groove and having a diameter smaller than that of the main recessed groove. The method according to claim 1,
Wherein forming the laminated dough comprises:
And aging the laminated dough for 1 to 12 hours in a jar at 50 to 70 DEG C to gelatinize the starch liquid.

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