KR20010084580A - manufacture method of sausage - Google Patents

Abstract

PURPOSE: A method for preparing Sundae, a kind of sausage made of Chinese noodles, bean curd and vegetables stuffed in pig intestines by using boiled fish paste and bar-shaped rice cake is provided to mass-produce the Sundae having improved external appearance and taste and containing abundant nutrition. CONSTITUTION: The method includes the following steps of: (i) pulverizing 9% of rice washed and soaked in cold water, cutting 8.3% of Chinese noodles soaked in water for 5-6hr into length of 20cm and washing the inside and the outside of pig intestine with running water; (ii) getting boiled fish paste by crushing 70% of fish meat for 10min., mixing the crushed fish gruel with 0.2% of sodium sorbate and 0.2% of sweetener for 2min, 1% of salt for 3min, 8.5% of wheat flour and 1% of starch for 2min, 0.1% of ginger, 0.1% of carrot, 0.1% of green onion and 1% of fresh blood of pig for 1min, and Chinese noodles for 0.5-1min; (iii) forming Sundae to include a bar-shaped rice cake made of rice flour steamed at the central part and a boiled fish paste mixture layer coated on the surface of the rice cake stuffed in the intestine; (iv) steaming the resulting Sundae with 80deg.C of steam for 8min and cooling the steamed Sundae for 40min-1hr.

Description

Manufacturing method of sundae mainly based on fish cake and rice cake tteokbokki {manufacture method of sausage}

The present invention relates to a method of manufacturing sundae mainly based on fish cake and tteokbokki (teokbokki), the inner periphery of the pig small intestine and the center portion of the fish cake layer (deokbokki) at the same time automatic molding to enable convenient eating will be.

Conventionally, when manufacturing sundae, it was prepared by mixing pork blood with starch and starch immersed in water inside the washed pig intestine, and then inserting it by hand, so the product was not uniform in thickness, poor in productivity, unsanitary, and disgusted in appearance. In addition, there was a phenomenon of avoiding eating, as well as a lack of essential nutrients necessary for the human body, and there was a lack of useful value as a nutritional food.

The present invention is a large amount of various nutrients necessary for growth and health maintenance, such as fish, rich in calcium, sodium and calorie calories, iron, protein rich pig intestines, vermicelli, etc. The fish cake porridge and steamed rice powder mixed with the additives are added to the hopper of the molding machine and mixer of the Korean Utility Model Application No. 2000-1104, respectively. Invented a method of manufacturing sundae with good appearance and texture while reducing costs by mass-producing hygienically uniform products in a short time by automatically forming the rice cake rice cake in the triple structure naturally. It will be described in detail by process as follows.

1 is a perspective view of a molding machine part of the present invention.

2 is an enlarged view of a portion (A) of FIG.

Figure 3 is a cutaway perspective view of the sundae prepared by the present invention.

Explanation of symbols for main parts of the drawings

(1) piglet (2) fish paste mixture (3) raw rice cake (4) forming machine

(5) Mixers (6) Great rice cakes (Tteokbokki) (7) Sundae

Fish meat (cut, early, pollack) 70%

Rice 9%

Wheat flour 8.5%

Vermicelli, dried 8.3%

Starch 1%

Saline 1%

Pig Skin 1%

Pig Intestine 0.5%

Potassium Sorbate 0.2%

Sweetener 0.2%

Ginger 0.1%

Wave 0.1%

Carrot 0.1%

Total 100%

1st process

Wash rice 9% clean, soak in cold water for 2 hours, then drain and grind

Finely pulverized in the group.

Second Process

Vermicelli (soup and dried) 8.3% in cold water for about 5 to 6 hours

Cut.

Third Process

Pig small intestine 0.5% (1) clean the inside and the outside in running water to remove

Make.

4th Process

70% fish meat (cut, early, pollack) is put into a cutter and crushed for about 10 minutes

Makes porridge

5th Process

Add 70% potassium sorbate 0.2% and sweetener 0.2%

After mixing for about 2 minutes, 1% of salt is further added and mixed for about 3 minutes.

6th Process

To the mixture which passed the 5th process, mix 8.5 minutes of wheat flour and 1% of starch, and mix for 2 minutes.

do.

7th Process

Ginseng 0.1%, carrot 0.1%, green onion 0.1%, raw pork 1%

After adding, mix for 1 minute.

8th Process

30 seconds ~ 1 after adding 8.3% vermicelli from the second process to the mixture from the seventh process

Mix for a minute to form the fish paste mixture (2).

9th Process

The milled rice powder, which has undergone the first process, is cooked in a steam steamer.

10th process

The fish cake mixture (2) after the eighth step and the raw rice cake raw material (3) cooked through the ninth step

Molding is carried out by the molding machine 4 of the Utility Model Application No. 2000-1104.

11th process

The sundae 7 formed through the tenth step is steamed for 8 minutes in a steam furnace at 80 ° C.

Article 12 Process

Sundae (7) cooked in the 11th process is put in a cooler and cooled for 40 minutes to 1 hour

Sanitary packaging.

Thus, the present invention is washed with 9% of rice and soaked in cold water for 2 hours, then drained and pulverized, and then the noodles (something dried) 8.3% in cold water for 5 to 6 hours after soaking with sufficient margin After cutting about 20cm, wash the pig small intestine 0.5% (1) thoroughly with running water to make the subsidiary materials, and add 70% of fish meat (cut, early, pollack) to the cutter and crush it for 10 minutes. After adding 0.2% potassium sorbate and 0.2% sweetener, mix for 2 minutes, add 1% of salt, and mix for 3 minutes, then mix it for 2 minutes with 8.5% wheat flour and 1% starch. The temperature should be maintained within 5 ℃ ~ 12 ℃, but if the temperature rises above 12 ℃, the elasticity and taste of the product may be lost and it may decay. While keeping warm, add 0.1% ginger, 0.1% carrot, 0.1% green onion, and 1% pork skin and mix for 1 minute, add the cut vermicelli, soaked in water, and mix for 30 seconds to 1 minute to form the final fish paste mixture (2). The rice flour prepared separately in the process of cooking in a steam steamer to prepare the raw rice cake raw material (3) in the absence, and then put the raw rice cake raw material (3) and mixer (5) in the hopper of the molding machine (4) of the Utility Model Application No. 2000-1104 ) Put the fish paste mixture (2) into the side hopper and operate the washed pork small intestine (1) inserted into the front end of the molding machine (4), and the center is the rice cake mixture (6) and the fish cake mixture (2) is formed into a three-layer structure enclosed and at the same time continuously extruding into the pig small intestine (1) inserted into the end to form and discharge the sundae (7) fully automatic steaming for 8 minutes in a steam furnace of 80 ℃ and in the cooler For sanitary packaging by cooling for 40 minutes to 1 hour to be.

In the present invention, a sundae 7 in a shape in which the center of the pig small intestine 1 is surrounded by a rice cake (tteokbokki) 6 and a circumference of the fish cake mixture 2 is sanitized in a short time and automatically. Not only can it be mass-produced, but also has a good texture and appearance, and it is useful as a favorite food that contains various nutrients evenly.

Claims (1)

9% of rice is washed in cold water for 2 hours, ground in a crusher, and then crushed and stored. After washing the outside with running water to make the subsidiary materials, crush 70% of fish meat (Kalchi, premature, pollack) for about 10 minutes in a cutting machine to make fish porridge, add 0.2% potassium sorbate and 0.2% sweetener and mix for 2 minutes. Add 1% of salt and mix for 3 minutes, add 8.5% of wheat flour and 1% of starch, and add 1% of ginger, 0.1% of carrot, 0.1% of green onion, 0.1% of leek, 1% of pork skin and mix for 1 minute. In the process of forming the fish paste mixture (2) by adding 30 minutes to 1 minute after adding soaked vermicelli in a mixture, rice flour is cooked in a steam steamer to make a raw rice cake raw material (3), and the sundae (7) is formed in the molding machine (4). Steam at 80 ° C. for 8 minutes The method of one of sundae 40-1 minutes cooling fish cake and rice cake (rice cake), characterized in that the production by the cooler as main.