KR102031872B1 - Fish cake using squid and arc shell and fish cake manufacturing method - Google Patents

Abstract

The present invention contains a squid and shellfish as a substitute for pollack or cod, containing nutritious ingredients such as chrysalis, blueberries, pineapples and skim milk powder, to provide the flavor of the shellfish while suppressing the oily taste of the fish paste The present invention relates to a fish cake and a nutritious fish cake manufacturing method using squid and shellfish which can be provided in abundant nutritional ingredients.
The characteristics of the present invention, the smelt meat material manufacturing step (S200) and the squid meat material manufacturing step (S200) to produce a squid meat material by grinding the squid , Crusted fish meat material manufacturing step (S300) for producing a crushed shellfish meat material by pulverizing the shellfish, vegetable grinding step (S400) for crushing the vegetables into chips in the form of chips, fish meat material, squid meat material, Meat paste composition (S500) to mix the salt of the shellfish fish material, and to mix the vegetables in the form of chips to complete the meat paste, and nutritional ingredients to produce nutritional ingredients added to the animal protein or fruit The manufacturing step (S600), and the meat paste dough nutrient mixtures are separated by a predetermined amount and fried in oil to complete the fish cake completion step (S700) is characterized in that it comprises a.

Description

Fish cake and nutrition using squid and shellfish {FISH CAKE USING SQUID AND ARC SHELL AND FISH CAKE MANUFACTURING METHOD}

The present invention contains a squid and shellfish as a substitute for pollack or cod, containing nutritious ingredients such as chrysalis, blueberries, pineapples and skim milk powder, to provide the flavor of the shellfish while suppressing the oily taste of the fish paste The present invention relates to a fish cake and a nutritious fish cake manufacturing method using squid and shellfish which can be provided in abundant nutritional ingredients.

In general, fish paste is prepared by removing the perishable ingredients of various fishes, and then adding salt and adding raw materials such as starch, vegetables, spices, and binders to seasoning, forming, boiling, grilling, or fried in cooking oil. It is also called dried fish. Fish meat is made up to 80% or more of the total weight, starch is less than 10%, and the other ingredients are added and uniformly mixed and molded to steam or boil, grill, or be heated to a high temperature of 180 ℃.

When 2 ~ 3% salt is added to fish meat, it becomes a very viscous meat paste in the form of sol. When heated, it turns into a gel that is less sticky and elastic. At present, meat paste is mostly manufactured using white fish.

There is a shortage of raw materials due to rising raw material costs and tightening regulations on fisheries and fishery as the production of pollock, Korean Wave fish, is decreasing. The need for alternative raw materials used for fish paste is increasing.

Background art of the present invention is published in the Republic of Korea Patent Publication No. 10-0815249 dated March 13, 2008.

The problem to be solved by the present invention is a fish paste using squid and shellfish as alternative ingredients of pollack or cod, containing nutrients such as pupa, blueberry, pineapple, skim milk powder, while suppressing the oily taste of fish paste The present invention provides a fish cake and a nutritious fish cake manufacturing method using squid and shellfish that can be provided with the natural flavor and rich nutritional ingredients.

Nutritional fish paste manufacturing method according to an embodiment of the present invention is a smelt fish meat manufacturing step (S100) of manufacturing a smelt fish meat material to produce a crushed dynamic fish meat material, and squid fish meat to produce a ground squid fish meat material A material manufacturing step (S200), a shellfish meat material manufacturing step (S300) for producing a pulverized shellfish meat material by pulverizing the clam meat, and a vegetable grinding step (S400) for grinding vegetables into a chip to form a chip, and dynamic Fish paste, squid paste, and shellfish, mix salt and grind, and mix vegetables in chip form to finish meat paste. Nutritional ingredients manufacturing step (S600) of producing a nutritional material, and a fish paste completion step (S700) to remove the meat paste dough mixed with nutritional ingredients by a predetermined amount and fried in oil to complete the fish paste. It is characterized by.

Preferably, the squid meat material manufacturing step (S200) is a squid protein elution step (S210) and eluting the protein by immersing in 5% saline solution for 1 hour while separating the bones and intestines from the squid and the shell removed Squid rinsing step (S220) for rinsing the squid in water, and squid grinding step (S230) for grinding the squid rinsed in water with a grinder.

Preferably, the shellfish meat material manufacturing step (S300) is a shellfish cooking step (S310) and boiled by putting the shellfish in the shell of the shell, cooked shellfish separated from the cooked shells, rinsed and then cut the shellfish in boiling water containing the donkey Dehydration step (S320), and put the salt in the poached clam meat, characterized in that it comprises a clam crushing step (S330) for crushing with a grinder.

Preferably, the meat paste is characterized in that it comprises 400g of chicken meat, 300g of squid meat, 100g shellfish flesh, 100g potato starch, 20g soy protein, 65g vegetables, 3g salt, 12g sugar, 0.1g pepper.

Preferably, the nutritional material manufacturing step (S600) is a pupae which is a nutritional ingredient pupa vinegar boiled in boiled water (S610), and a water removal step (S620) to remove the moisture by supporting the poached pupa on the backing; It includes a pupa drying step (S630) to dry by providing a pupa in the dryer 70 ℃ (S), and to prepare a powder by grinding the dry pupa with a grinder (S640) It features.

Preferably, the nutrition material manufacturing step (S600) is characterized in that it comprises a fruit compacting step (S680) for chopping fruit, and a fruit mixing step (S690) for mixing the minced fruit with meat paste.

Preferably, the nutrition material manufacturing step (S600) is a fruit drying step (S601) for drying the fruit, a sugar addition step (S602) for adding sugar to the dried fruit, and fried clothes for coating the frying clothes on the sugar added fruit It characterized in that it comprises a coating step (S603).

Preferably, the nutrition material manufacturing step (S600) is characterized by consisting of the process of mixing the skim milk powder with meat paste.

Preferably, the fish cake completion step (S700) is the first cooking stage (S710) is cooked inside the mixing dough in the oil of 130 degrees Celsius (℃), and the outside of the mixing dough in the oil of 165 degrees Celsius (℃) The chaebol ripening step (S720), the deoiling step (S730) to deoil the oil by pressurizing the fish cake with another oil absorbent in the state in which the oil absorbent material is placed in the spread tray to remove the oil from the fried fish cake (S730) It is characterized in that it comprises a heating step (S740) for heating the surface of the fish paste so that the fragrance and taste are formed.

The present invention is a fish paste using squid and shellfish as an alternative to pollack or cod, containing nutrients such as chrysalis, blueberries, pineapples and skim milk powder, while providing the flavor of the shellfish while suppressing the oily taste of the fish paste There is an advantage that can be provided and abundant nutritional ingredients of nutritional ingredients.

1 is a flow chart showing a nutrition fish paste manufacturing method according to an embodiment of the present invention.
Figure 2 is a block diagram showing a squid meat material manufacturing step applied to the present invention.
Figure 3 is a block diagram showing a shellfish meat material manufacturing step applied to the present invention.
Figure 4 is a block diagram showing an embodiment of the nutrient material manufacturing step applied to the present invention.
Figure 5 is a block diagram showing another embodiment of the nutrient material manufacturing step applied to the present invention.
Figure 6 is a block diagram showing another embodiment of the nutrient material manufacturing step applied to the present invention.
Figure 7 is a block diagram showing a fish cake completion step applied to the present invention.
Figure 8 is a photograph showing the fish cake prepared by the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail the method of manufacturing a nutritious fish paste according to an embodiment of the present invention.

As shown in Figures 1 to 8, the nutrition fish paste manufacturing method according to the present invention is a dynamic fish meat material production step (S100), squid fish meat material production step (S200), shellfish fish meat material production step (S300), Vegetable grinding step (S400), meat paste dough step (S500), nutritional material manufacturing step (S600) and fish cake completion step (S700).

Dynamic fish meat manufacturing step (S100) to put the salt in the meat and pulverized to prepare the crushed fish meat material. Fishbones and shelled meats are minced with a small amount of salt (1% of meat).

Squid meat material manufacturing step (S200) is to prepare a squid crushed squid meat material by squid, separating the bones and guts from the squid and immersed in 5% saline for 1 hour to remove the protein to elute the protein To squid protein elution step (S210), and the squid rinsing step (S220) for rinsing the dipped squid in water, and squid grinding step (S230) for crushing the squid rinsed in water with a grinder.

When squid protein is immersed in saline in squid protein elution step (S210), the salt soluble protein of squid meat is eluted to remove substances that hinder the processability of soft products, and also has a beneficial effect on the elasticity and color selection of squid. Here, the freshness of the squid, depending on the season, but immersed for 30 minutes ~ 1 hour. At this time, fat, pigment and other impurities are removed.

In the squid rinsing step (S220), the squid is rinsed three times to remove foreign substances and residual saline.

Squid grinding step (S230) is put a small amount of salt (1% of squid) in the squid and crushed by a grinder.

Cuttlefish are caught a lot in the East Sea of Korea and the protein is of good quality. The texture is solid, but compared with growth, fish meat and digestibility are almost the same. Squid meat contains a lot of cholesterol, but it contains a lot of taurine that lowers cholesterol, and the squid ink has a melamine pigment as an antiseptic effect.

The shellfish fish material manufacturing step (S300) is to produce the ground shellfish meat material by pulverizing the shellfish, and put the shellfish in a shell pot boiled and cooked shellfish cooking step (S310), and separated the shellfish from the cooked shellfish Rinse and then rinsed the shell of the shellfish in the boiled water put into the boiled water step (S320), and put the salt in the poached clam meat and includes a shell shell grinding step (S330) to grind with a grinder.

In the shelling cooking step (S310), put the shells in the shell of the shell, pour water and boil for 10 minutes, so the shell is opened, so the shells can be separated from the shells.

In the shelling step (S320), rinse the shells three times to remove foreign substances such as tidal flats, and then cut into three portions to boil the donkey in boiled water. At this time, if the shellfish is boiled in the boiling water containing the donkey, the odor is removed.

In the clam grinding step (S330), a small amount of salt (1% of the clam) is put into the poached clam meat and pulverized with a grinder.

Here, the shellfish is mainly produced from December to March of the following year, so it is difficult to contact after the iron, but if the shellfish is separated and frozen, it can be stored for a long time and can be used for four seasons. In addition, there is an advantage that the taste of the fish cake is improved by processing the clam with a good taste but difficult to handle and adding it to the fish cake.

The raw shellfish may also be chopped and then chopped and added to the fish paste in the form of chips. Thereby, the chewy texture of the fish paste can be increased.

In addition, the shellfish is rich in potassium, calcium, protein, iron, beta carotene, and beta carotene contained in the intestines to improve vision and ingestion of the fat-soluble vitamins, it is preferable to take intestines.

The total phenolic content, total flavonoid content, DPPH and ABTS radical scavenging ability were examined to see the antioxidant effect of the clam. Antioxidants prevent oxidation and aging by inhibiting free radicals, one of the causes of chronic diseases such as arteriosclerosis, cardiovascular disease, aging and cancer. Phenolic compounds and flavonoid compounds are involved in such antioxidants, and there are also vitamins. Beta-carotene is converted to vitamin A in the body to improve visual function. Such shellfish is a food that has a variety of advantages, such as rich in taurine than other shellfish to prevent adult diseases, relieve fatigue and increase vitality.

Vegetable grinding step (S400) is a vegetable, onion, carrots, pepper to grind to form a chip. Chop onions, carrots, and peppers to a suitable size before grinding.

Meat paste kneading step (S500) is to mix the fish meat, squid and shellfish each salt and grind it first, then pulverize the mixture, and mix the vegetables, potato starch, soy protein, salt, sugar, pepper to knead The meat paste is completed.

Here, the meat paste contains 400g of chicken meat, 300g of squid meat, 100g of shellfish meat, 100g of potato starch, 100g of soy protein, 65g of vegetables, 3g of salt, 12g of sugar, and 0.1g of pepper.

The meat is a large part of the fish paste, providing fish meat. The cuttlefish has the tenacity to bind each ingredient, and the shellfish increases the overall taste. And soy protein or wheat flour may be added as needed.

Nutritional ingredients manufacturing step (S600) is to produce nutritional ingredients for adding protein or fruit nutrients, pupae which is a nutritional ingredient put vinegar boiled in boiled water (S610) and poached pupa Moisture removal step (S620) to remove the water in accordance with the, pupa drying step (S630) to dry by providing a 70 degrees Celsius (℃) in a state that the pupa is accommodated in the dryer, and the dried pupa powder by grinding To prepare a pupa powder manufacturing step (S640).

Here, in the chrysalis step (S610), if the chrysalis are boiled with boiling water, foreign substances such as oil or dust may be removed from the surface of the chrysalis by boiling water while the bacteria of the chrysalis are sterilized by vinegar.

These, pupa are famous for stamina foods. In addition, the pupa contains abundant components of lecithin, which has a good effect on the development of nerve cells and tissues in the brain, and is a high protein food, which helps the growth of children in growth. In addition, the lecithin component cleans blood vessels by preventing cholesterol from accumulating in the vessels. In addition, the linolenic acid and oleic acid, which are unsaturated fatty acids contained in the chrysalis, facilitate blood circulation and lower blood pressure, thereby helping to prevent various cardiovascular diseases.

As such, fish cake containing chrysalis powder can be used not only as a side dish, but also as a nutritious snack for growing children and as a snack for adults.

In addition, the nutrient material manufacturing step (S600) includes a pupa boiling step (S611) between the pupa poaching step (S610) and the water removal step (S620) to boil the pupa poached in water containing kelp and salt.

When the pupa is boiled for a suitable time, it can be added to the pupa by kelp in boiling water and the pupa can be seasoned by salt. Therefore, when the umami is added and the seasoned pupa powder is mixed with the fish cake, the taste and flavor of the fish cake may be increased.

In addition, the nutritional material manufacturing step (S600) includes a fruit compaction step (S680) to chop the fruit, and a fruit mixing step (S690) of mixing the minced fruit with the meat paste. Therefore, when the fruit is included in the fish cake together with the fish meat, the nutritional component of the fruit may be provided.

Fish meat is a raw fish meat material, squid meat material, shellfish meat material, the fruit may be a blueberry.

Blueberries include blue anthocyanic pigments, sweet and sour sugar, viscous pectin, and a subtle scent. It contains 4.5g of fiber per 100g and contains a lot of calcium, iron and manganese. In addition, blueberries have an excellent antioxidant effect, which helps to maintain youthfulness and prevent aging, and are among the best antioxidants in all fruits and vegetables. In addition, anthocyanin removes free radicals that accelerate aging, protects eyesight and reduces fatigue, which also contributes to eye health. Indeed, studies abroad have reported cases of limiting retinal degeneration and improving eye fatigue. Moreover, the polyphenol, an antioxidant that activates the brain's function, acts on the brain, which activates the brain and helps prevent dementia. In addition, blueberries are rich in vegetable fats and oils to prevent excessive absorption of cholesterol and prevent the formation of harmful substances in the intestine is effective in relieving constipation and preventing colon cancer. In addition, it contains a large amount of various vitamins and minerals that make skin good, which helps to keep skin clear, helps prevent blood vessel-related diseases, and proantithiadinin is responsible for urination. The urinary tract can prevent bacteria and bacteria from inhabiting, thus preventing urinary tract infections and improving the health of the urinary organs, thereby improving urination.

And, the nutrition material manufacturing step (S600) is a fruit drying step (S601) for drying the fruit, a sugar addition step (S602) for adding sugar to the dried fruit, and fried clothes coating for coating the fried clothes on the sugar added fruit Step S603 is included.

When the blueberries are dried in the fruit drying step (S601), the components of the blueberries are concentrated as the volume is reduced, so that the components can be stored for a long time without losing the ingredients.

Sugar addition step (S602) is to coat sugar components such as syrup, oligosaccharides, syrup, honey and the like on blueberries.

Fried clothes coating step (S603) is attached to sprinkled clothes such as flour or starch powder on the sugar coated on the blueberry. Such, fried clothes can suppress the sugar from the blueberry detached in the process of kneading the blueberry mixed in the meat paste.

The fruit may also be a pineapple.

Pineapple contains citric acid, which improves appetite, and is rich in vitamin C, which is effective in relieving fatigue and strengthening immunity. In addition, bromelain enzymes dissolve proteins, making them easier to digest, helping to promote digestion, softening meat, and relieving inflammation and sinusitis in the nose. It contains minerals such as calcium, iron, and manganese, which is good for bone health.

And, the nutrition material manufacturing step (S600) includes a fruit cutting step (S604) for cutting the fruit to form a chip before the fruit is dried. Cut the pineapple into chips. Of course, pineapple chips can also be kneaded with sugar coated and fried.

In addition, the nutrition material manufacturing step (S600) may be made by mixing the skim milk powder with the meat paste. Skim milk is powdered milk made by evaporating water after removing fat from milk.

In addition, milk contains abundant calcium and casein, which helps prevent tooth decay. In addition, it contains a large amount of tryptophan, which relaxes the mind, which is good for relieving stress and is effective in relieving insomnia and depression. In addition, it contains a large amount of galactose constituting the brain, which helps in the development of the brain, but also contains a proper amount of glutathione, which has the function of preventing brain damage, to help prevent dementia. It contains a large amount of calcium and vitamin D, which are known to work well on bones. These ingredients interact with each other to increase the absorption rate of the body, which is effective in the prevention of osteoporosis and the growth of the child. It has a high content of protein and is also full of satiety, which can help you lose weight without losing muscle. In addition, the fat contained in milk lowers cholesterol levels that are not good for our bodies, and the blood vessels become clear, which helps prevent various diseases such as hyperlipidemia, stroke, and heart disease associated with blood vessels. Furthermore, protein and fat protect the gastric mucosa and esophagus, so if you drink a little before eating foods that stimulate your stomach, it helps protect your stomach. Lastly, lactic acid bacteria contained in milk reduces cancer-causing substances and limits cancer cell growth, which is also helpful in cancer prevention.

According to the results of the Korean National Nutrition Survey, calcium consumption is low due to low consumption of dairy products such as milk and cheese. Therefore, as in the present invention, the intake of calcium may be increased as the skim milk powder is contained in the fish cake frequently ingested from children to adults.

Fish cake completion step (S700) is to remove the meat paste dough mixed with nutrition ingredients by a predetermined amount to fry in oil to complete the fish cake. More specifically, the first cooking step (S710) is cooked inside the mixing dough in 130 degrees Celsius (℃) oil, and the chaebol cooking step (S720) is cooked outside in the mixing dough in oil of 165 degrees Celsius (℃) ), And deoiling step (S730) for deoiling the oil by pressurizing the fish cake with another oil absorbing material in a state where the oil absorbing material is placed on the spread plate to remove the oil from the fried fish cake (S730) It comprises a heating step (S740) so as to heat the surface of the fish paste. Here, the oil absorbent may be composed of paper or cloth, the outer circumferential surface of the fish cake may be heated by torch or charcoal fire to form unscented and unpleasant.

As such, the mixed dough may be molded into various forms such as balls, discs, sticks, and the like to be fried and finished with fish paste.

As shown in FIG. 8, the fish paste of the mixed fish meat, squid fish, shellfish fish, pineapple fish cake containing pineapple, blueberry fish cake containing blueberries, pupa fish cake containing chrysalis, skim milk powder Milk fish cakes can be marketed in a vacuum packed state.

As described above, the present invention contains nutrients such as chrysalis, blueberries, pineapples and skim milk powder in fish paste using squid and shellfish as alternative ingredients of pollack or cod, while suppressing the oily taste of fish paste. Since it can be provided and the nutritional ingredients of the nutritional ingredients can be provided in abundance, it can be said to be a very useful invention that can be widely applied and used in fish paste manufacturing method.

Those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. Therefore, the embodiments described above are to be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the following claims rather than the detailed description, and the meaning and scope of the claims and their All changes or modifications derived from equivalent concepts should be construed as being included in the scope of the present invention.

S100: Dynamic fish meat manufacturing step
S200: Squid meat manufacturing step
S300: Shellfish meat manufacturing step
S400: Vegetable grinding step
S500: Meat Paste Dough
S600: Nutrition ingredient manufacturing stage
S610: chrysalis
S611: Boiled pupa stage
S620: moisture removal step
S630: pupa dry stage
S640: pupa powder production stage
S680: Fruit Compaction Stage
S601: Fruit Drying Step
S602: Sugar addition step
S603: Fried clothes coating step
S604: Fruit Cutting Step
S690: Fruit Mixing Step
S700: Fish cake completion stage
S710: First Core Level
S720: chaebol ripening stage
S730: Deoiling stage
S740: heating step

Claims (12)

Dynamic fish meat material manufacturing step (S100) of crushing the meat meat to produce the fish meat material;
Squid meat material manufacturing step (S200) of preparing a squid meat material by grinding the squid,
A shellfish meat material manufacturing step (S300) of manufacturing a shellfish meat material by pulverizing shellfish flesh,
Vegetable grinding step (S400) and crushing the vegetables in a grinder to form a chip,
Meat paste composition (S500) and to complete the meat paste dough by mixing salt and crushed meat, squid meat ingredients, shellfish meat ingredients, and mixed vegetables in the form of chips,
Nutritional ingredients manufacturing step (S600) for producing a nutritional ingredient added to the nutritional components of animal protein or fruit,
A fish paste completion step (S700) of removing the meat paste dough mixed with nutrition ingredients by a predetermined amount and fried in oil to complete the fish paste,
Squid meat material manufacturing step (S200)
The squid protein elution step (S210) to separate the bones and guts from the cuttlefish and remove the fat, pigments, and impurities while eluting the protein by immersing in 5% saline for 1 hour while the shell is removed;
Squid rinsing step (S220) for rinsing the squid soaked in water to remove foreign matter and the saline solution,
Squid grinding step squid crushed by putting the squid and salt in the crusher in water, and
Shellfish meat material manufacturing step (S300)
The shellfish cooking step (S310) and boiled by putting the shellfish in the shell of the shell,
Peeling step of shelling the shellfish in boiling water to remove the odor by removing and then rinsing the shellfish from the cooked shellfish to remove the odor.
It comprises a shell shell grinding step (S330) to put salt in the poached shell clad, crushed by a grinder,
In the shelling step (S310), put the shells in the shell pot, pour water and boil for 10 minutes to separate the shells from the shells,
Meat paste dough (S500) is a salt, fish, squid, shellfish, respectively, mixed with salt and pulverized, then pulverized and mixed, vegetables, potato starch 100g, soy protein 20g, vegetables 65g, salt 3g, sugar Mix 12g and 0.1g pepper to knead the meat paste.
Nutrition ingredient manufacturing step (S600)
Put the pupa which is a nutritional ingredient, vinegar and boil it in boiled water (S610),
Chrysalis step (S611) and boiled pupa boiled in water containing salt that can be matched between the kelp and the chrysalis can be added to the chrysalis,
Water removal step (S620) to remove the moisture by supporting the poached chrysalis,
Chrysalis drying step (S630) to provide a 70 degrees Celsius (℃) in a state that accommodated the pupae in the dryer,
Chrysalis powder manufacturing step (S640) of preparing a powder by grinding the dried pupa with a grinder,
Fruit cutting step (S604) for cutting the fruit to form a chip before the fruit is dried,
Fruit drying step of drying the fruit (S601),
Sugar addition step (S602) of adding sugar to the dried fruit,
It includes a frying cloth coating step (S603) of coating a frying cloth on the sugar added fruit,
When the pupa is boiled with boiling water in the pupa stage (S610), the germs of the pupa are sterilized by vinegar and foreign substances such as oil or dust may be removed from the surface of the pupa by boiling water.
When the fruit is dried in the fruit drying step (S601), the volume is reduced and the fruit components are concentrated, so that it can be stored for a long time.
Sugar addition step (S602) is a sugar coating on the fruit,
Fried clothes coating step (S603) is to attach the fried clothes to the sugar coated on the fruit,
The batter can prevent sugar from being desorbed from the blueberries during the kneading with the fruit mixed in the meat paste.
Fish cake completion step (S700)
First cooking step (S710) is cooked inside the mixing dough in oil of 130 degrees Celsius (℃),
And chaebol ripening step (S720) is cooked outside of the mixing dough in 165 degrees Celsius (℃),
Deoiling step (S730) for deoiling the oil by pressurizing the fish cake with another oil absorbent in a state in which the oil absorbent material is placed on the spread plate to remove the oil from the fried fish paste,
It includes a heating step (S740) for heating the surface of the fish paste so that the fragrance and taste are formed in the deoiled fish paste,
Nutritional fish cake manufacturing method characterized in that the outer circumferential surface is heated by the torch or charcoal fish cake in the heating step (S740) can be formed incense and odor.
delete delete delete delete delete delete delete delete delete delete Fish cake using squid and shellfish prepared according to claim 1.

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