KR101762036B1 - Fried Fish Paste Bar and Manufacturing Method Thereof - Google Patents
Fried Fish Paste Bar and Manufacturing Method Thereof Download PDFInfo
- Publication number
- KR101762036B1 KR101762036B1 KR1020150179701A KR20150179701A KR101762036B1 KR 101762036 B1 KR101762036 B1 KR 101762036B1 KR 1020150179701 A KR1020150179701 A KR 1020150179701A KR 20150179701 A KR20150179701 A KR 20150179701A KR 101762036 B1 KR101762036 B1 KR 101762036B1
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- South Korea
- Prior art keywords
- meat
- fishbone
- meat dough
- bar
- dough
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 89
- 241000251468 Actinopterygii Species 0.000 claims abstract description 22
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 238000000465 moulding Methods 0.000 claims abstract description 10
- 210000003296 saliva Anatomy 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 20
- 238000000855 fermentation Methods 0.000 abstract description 9
- 230000004151 fermentation Effects 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract description 3
- 238000001125 extrusion Methods 0.000 description 11
- 238000003860 storage Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000007788 liquid Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 244000215068 Acacia senegal Species 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000005192 partition Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000011343 solid material Substances 0.000 description 2
- 108010043137 Actomyosin Proteins 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Images
Classifications
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
- A23P30/25—Co-extrusion of different foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/76—Yeasts
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Manufacturing & Machinery (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a fishbone bar in which bubbles are formed in a portion of a meat dough for fishbone and then expanded to form a concave portion in the longitudinal direction, and a manufacturing method thereof, wherein the fishbone is prepared by adding salt to a fishbone; After the above-mentioned soft meat processing step, the meat meat was divided into two groups, and then the ingredients including starch were added to each group, followed by stirring to prepare a first meat dough and a second meat dough. The second meat dough was subjected to fermentation Meat Dough Preparation Step; A meat dough molding process step of forming an inner fish mug bar and an outer fish mug bar with the first meat dough and the second meat dough prepared through the meat dough preparing step and bonding them together; And a frying step of frying the inner fishbone bars and the outer fishbone bars mutually combined through the meat dough molding process step to produce fishbone bars.
Description
BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a fishbone bar and a manufacturing method thereof, and more particularly, to a fishbone bar in which a bubble is formed in a portion of a meat dough for fishbone and then expanded to form a concave portion in a longitudinal direction.
Fish paste is prepared by adding salts to fish meat and eluting actomyosin, which is contained in fish meat in large quantities, to have a good texture, and then adding various kinds of ingredients to the fish meat and then cooking or boiling them as side dishes or snacks .
The fishmonger bar is shaped like a cylindrical or rectangular shape, and then it is a hot snacked snack street. Various food materials are added to provide a rich texture. However, until now, only a liquid substance such as ketchup or a solid such as ham .
A problem to be solved by the present invention is to provide a fishbone bar and a method of manufacturing the fishbone bar which can form a concave portion in the longitudinal direction of the fishbone bar through fermentation and provide various mouthfeel through the fermentation.
In order to solve the above-mentioned problems, the present invention provides a method of manufacturing a fishbone bar, comprising: preparing a fish meat; After the above-mentioned soft meat processing step, the meat meat was divided into two groups, and then the ingredients including starch were added to each group, followed by stirring to prepare a first meat dough and a second meat dough. The second meat dough was subjected to fermentation Meat Dough Preparation Step; A meat dough molding process step of forming an inner fish mug bar and an outer fish mug bar with the first meat dough and the second meat dough prepared through the meat dough preparing step and bonding them together; And a frying step of frying the inner fishbone bars and the outer fishbone bars mutually combined through the meat dough molding process step to produce fishbone bars.
Further, in the meatball dough molding process step of the present invention, the first meat dough and the second meat dough are respectively injected into a meat dough storage tank separated by a partition wall, And is ejected from an extrusion forming die for forming a corrugated structure on the opposite side of the inner and outer saline bars, respectively.
In addition, in the method for manufacturing a fish meat bar of the present invention, 5 to 15 wt% of starch is added to the first meat dough in preparation of the meat dough, 10 to 20 wt% of starch is added to the second meat dough And the second meat dough is aged for 24 to 48 hours under the condition that the yeast is added and the temperature is maintained at 3 to 5 ° C.
In addition, the fish-eye bar of the present invention is characterized in that the inner fish-eye bar and the outer fish-eye bar are deformed in a state where they are coupled to each other and the concave portion is formed in the longitudinal direction.
In addition, in the fishbone bar of the present invention, the inner fishbone bar is formed with a wave form on both upper and lower sides, the outer fishbone bar is formed with an upper wave form, and each wave form has a structure that its width becomes narrower toward the apex of the wave form .
According to the fishbone bar and its manufacturing method of the present invention, a meat dough preparation step for preparing a second meat dough that undergoes a first meat dough and a fermentation process, an outer fishbone bar formed by the first meat dough and the second meat dough, And the meat paste forming processing step and the hot water processing step, which combine them, provide a variety of texture to the fishbone bar, which greatly improves the commerciality of the fishbone bar.
Further, according to the fishbone bar and the manufacturing method thereof of the present invention, since the inner fishbone bar and the outer fishbone bar are interlocked with each other, the defective rate of the fishbone bar is reduced and the process efficiency is improved.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a block diagram showing a method of manufacturing a fishbone bar according to the present invention;
FIG. 2 is a perspective view showing an inner fishbone bar and an outer fishbone bar made in a meat dough forming process of the fishbone bar manufacturing method according to the present invention. FIG.
3 is a perspective view showing a fishbone bar made in the water-heating process of the fishbone bar manufacturing method according to the present invention.
FIG. 4 is a schematic view showing a meat dough extrusion apparatus used in the meat dough forming process of the fishbone bar manufacturing method according to the present invention. FIG.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a block diagram showing a method for manufacturing a fishbone bar according to the present invention, and FIG. 3 is a perspective view showing a fishbone bar made in a waterblowing process of the fishbone bar manufacturing method according to the present invention.
1 and 3, a method for manufacturing a fishbowl bar according to the present invention includes steps of: preparing a meat pouring step (S10), preparing a meat dough (S20), forming a meat dough (S30) And a frozen packaging step (S50). A portion of the meat dough is subjected to fermentation to form bubbles, and then the bubbles are expanded by the heat of the hot water. As a result, And a concave portion (A) having a cross section of a corrugated structure is formed.
Hereinafter, the fishbone bar manufacturing process will be described. First, the fish meat processing step (S10) is a step of dissolving fish meat, which is the main ingredient of the present invention, to produce fish meat. Fish are mainly used, and 2 or 3 kinds of fish are mixed with each other to produce fish meat in consideration of economy and taste.
Specifically, the fish parts of the fish species are selected, washed, put into a crusher, and then added with 2 to 3% by weight of salt added to the total weight of the fish, followed by pulverization and stirring. Protein leaching is performed in this process, .
The meat dough preparation step S20 is a step of preparing a meat dough by adding a sub ingredient to the meat dough after the soft meat dough step S10. The meat dough is divided into two groups to ferment a portion of the meat dough, After adding the additives to the group, the mixture is agitated to make the first meat dough and the second meat dough added with the fermentation process.
Starch is basically included as the additive, and a fat, a hair elasticity enhancer, a seasoning, a preservative, and the like are selectively added to the starch. Among them, starch is used to increase the weight while reinforcing the elasticity of the fishbowl bar, and the potato starch or tapioca starch is mainly used for the chewy texture of the fishbowl bar, and the usage is different according to the first meat dough and the second meat dough .
That is, the smaller the content of starch compared to the grain, the more the chewiness of the fish paste increases. In the fish paste bar of the present invention, the starch of the second meat dough disposed outside provides a soft texture due to fermentation, I want to provide a chewy texture of the fish paste by the dough.
To this end, 5 to 15% by weight of starch is added to the first meat dough, 10 to 20% by weight of starch is added to the second meat dough, yeast is added to the second meat dough, The fermentation tank is subjected to aging for 24 to 48 hours in a sealed fermenter maintained at a temperature of 3 to 5 ° C.
FIG. 2 is a perspective view showing an inner fishbone bar and an outer fishbone bar manufactured in the meat dough forming process of the fishbone bar manufacturing method according to the present invention, and FIG. 4 is a perspective view Fig. 3 is a schematic view showing a meat dough extrusion apparatus. Fig.
Referring to FIGS. 1 to 4, the meat dough molding process step S30 includes a first meat dough and a second meat dough prepared through the meat dough preparation step S20, The inner and
That is, when the inner and
It is preferable that each of the waveforms of the inner and
In addition, since the
On the other hand, due to the expansion in the arcuate direction, the width of the
The molding operation may be performed by a casting method in which a forming mold (not shown) for the inner and
The meat
When the first meat dough and the second meat dough are respectively injected into the
The water-heating step S40 is a step of frying the
By the expansion in the arc direction, a concave portion A is formed inside the fish-eye bar, and a liquid source such as a ketch can be stably sprayed thereon. In addition, when a solid material such as nuts is sprinkled and then the liquid source is sprayed, the solid material can be stably attached to the gum arabic bar, and it is mixed with the
In addition, it is possible to further include a frozen packaging step (S50) in which the fishbone bar having been subjected to the watering process step (S40) is removed from the fishbake bar for mass distribution of the fishbone bar and then packed after the cooling process. May be added prior to packaging.
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, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
10: Inner fishbone bar
20: outer fishbone bar
30: Meat dough extrusion device
31: meat paste storage tank 33: extrusion port
35: plunger 37: extrusion molding frame
40: Hot water tank
Claims (5)
An inner fishbone bar 10 formed by molding the meat dough to have a waveform on both upper and lower sides:
An outer saliva bar 20 made by fermenting the meat dough and shaping the meat dough to have a corrugated shape at an upper portion thereof;
Lt; / RTI >
Wherein a concave portion is formed in a longitudinal direction when the lower side wave form of the inner side fishbone bar (10) and the wave form of the outer side fishbone (20) are combined while being mutually combined.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150179701A KR101762036B1 (en) | 2015-12-16 | 2015-12-16 | Fried Fish Paste Bar and Manufacturing Method Thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150179701A KR101762036B1 (en) | 2015-12-16 | 2015-12-16 | Fried Fish Paste Bar and Manufacturing Method Thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170071707A KR20170071707A (en) | 2017-06-26 |
| KR101762036B1 true KR101762036B1 (en) | 2017-07-27 |
Family
ID=59282323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150179701A KR101762036B1 (en) | 2015-12-16 | 2015-12-16 | Fried Fish Paste Bar and Manufacturing Method Thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101762036B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190122937A (en) | 2018-04-23 | 2019-10-31 | 주식회사 기단식품 | Manufacturing method of fermented and ripened of fish cake |
| KR20190123252A (en) | 2019-10-23 | 2019-10-31 | 주식회사 기단식품 | Manufacturing method of fermented and ripened of fish cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003219839A (en) * | 2002-01-25 | 2003-08-05 | Iwate Prefecture | Method for producing fishery fermented food made from fishery paste product as raw material |
| JP3660473B2 (en) * | 1997-07-17 | 2005-06-15 | 宗男 野口 | Fish paste products |
-
2015
- 2015-12-16 KR KR1020150179701A patent/KR101762036B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3660473B2 (en) * | 1997-07-17 | 2005-06-15 | 宗男 野口 | Fish paste products |
| JP2003219839A (en) * | 2002-01-25 | 2003-08-05 | Iwate Prefecture | Method for producing fishery fermented food made from fishery paste product as raw material |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190122937A (en) | 2018-04-23 | 2019-10-31 | 주식회사 기단식품 | Manufacturing method of fermented and ripened of fish cake |
| KR20190123252A (en) | 2019-10-23 | 2019-10-31 | 주식회사 기단식품 | Manufacturing method of fermented and ripened of fish cake |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20170071707A (en) | 2017-06-26 |
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