KR20020023393A - Method for manufacturing boiled fish paste having a rice - Google Patents
Method for manufacturing boiled fish paste having a rice Download PDFInfo
- Publication number
- KR20020023393A KR20020023393A KR1020020003596A KR20020003596A KR20020023393A KR 20020023393 A KR20020023393 A KR 20020023393A KR 1020020003596 A KR1020020003596 A KR 1020020003596A KR 20020003596 A KR20020003596 A KR 20020003596A KR 20020023393 A KR20020023393 A KR 20020023393A
- Authority
- KR
- South Korea
- Prior art keywords
- rice
- weight
- fish paste
- raw material
- minutes
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 31
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 27
- 235000009566 rice Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000000465 moulding Methods 0.000 claims abstract description 28
- 241000209094 Oryza Species 0.000 claims abstract description 26
- 235000013372 meat Nutrition 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- SLFHWLMXLIRLPS-DFWYDOINSA-N N[C@@H](CCC(N)=O)C(=O)O.[Na] Chemical compound N[C@@H](CCC(N)=O)C(=O)O.[Na] SLFHWLMXLIRLPS-DFWYDOINSA-N 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 30
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- 229940069338 potassium sorbate Drugs 0.000 claims description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
- 238000009516 primary packaging Methods 0.000 claims description 8
- 238000007599 discharging Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 229910052700 potassium Inorganic materials 0.000 abstract 1
- 239000011591 potassium Substances 0.000 abstract 1
- 229940075582 sorbic acid Drugs 0.000 abstract 1
- 235000010199 sorbic acid Nutrition 0.000 abstract 1
- 239000004334 sorbic acid Substances 0.000 abstract 1
- 239000000654 additive Substances 0.000 description 10
- 238000010257 thawing Methods 0.000 description 6
- YWOPZILGDZKFFC-DFWYDOINSA-M sodium;(2s)-2,5-diamino-5-oxopentanoate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(N)=O YWOPZILGDZKFFC-DFWYDOINSA-M 0.000 description 4
- 239000008162 cooking oil Substances 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000010298 pulverizing process Methods 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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
- A23L29/20—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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
Abstract
Description
본 발명은 쌀이 포함된 어묵 제조방법에 관한 것으로, 보다 상세하게 어묵의 원재에 쌀이 포함되어 쫄깃한 맛을 느낄 수 있도록 한 쌀이 포함된 어묵 제조방법에 관한 것이다.The present invention relates to a method of manufacturing fish cake containing rice, and more particularly to a method of manufacturing fish cake containing rice so that the raw material of the fish cake contains rice to feel chewy taste.
주지된 바와 같이, 종래의 어묵은 어묵, 전분 및 기타 첨가물을 혼합하고, 반죽하여 일정한 모양으로 성형하여 제조함에 따라 한국인이 선호하는 쫄깃한 맛의 치감을 느낄 수 없음은 물론이고, 특히 밀가루 음식류에 민감한 사람의 경우에는 어묵을 즐기지 않는다는 문제점이 있었다.As is well known, conventional fish cakes are prepared by mixing fish paste, starch and other additives, kneading and molding them to a certain shape, and of course, it is not particularly sensitive to flour foods. In the case of humans there was a problem that do not enjoy fish paste.
본 발명은 상기한 종래 기술의 사정을 감안하여 이루어진 것으로, 어묵의 원재중에 쌀을 더 포함시켜 쫄깃한 치감을 느끼도록 함과 동시에 밀가루 음식에 민감한 위장의 사람도 거부감이 없도록 한 쌀이 포함된 어묵 제조방법을 제공함에 그 목적이 있다.The present invention has been made in view of the above-described state of the art, and further includes rice in the raw material of the fish cake to make it feel chewy and at the same time the fish paste containing the rice so that people of the stomach sensitive to flour food are not rejected. The purpose is to provide a manufacturing method.
도 1은 본 발명의 일실시예에 따른 쌀이 포함된 어묵을 제조하는 공정을 나타내는 공정도이다.1 is a process chart showing a process for manufacturing a fish cake containing rice according to an embodiment of the present invention.
상기한 목적을 달성하기 위해, 본 발명의 바람직한 실시예에 따르면 신선한 어육 50∼70중량%, 쌀 24∼42중량%, 전분 5.8∼7.8중량%, 솔빈산 칼륨 0.1중량%와, 글루타민 나트륨 0.1중량%를 혼합하는 공정과; 상기 원료를 1차 성형하여 튀기는 공정과; 상기 성형된 원료를 90℃∼100℃온도의 찜통에서 1차 가열하는 공정과; 상기 원료를 성형기에서 2차 성형하면서 90℃∼100℃온도로 2차 가열하여 수분을 배출하는 공정과; 상기 가열된 원료를 1차 포장하는 공정과; 상기 포장물을 100℃, 30분간 살균하는 공정과; 살균된 제품을 15℃, 30분에서 냉각시키는 공정으로 이루어진 것을 특징으로 하는 쌀이 포함된 어묵 제조방법이 제공된다.In order to achieve the above object, according to a preferred embodiment of the present invention 50-70% by weight fresh fish, 24-42% by weight rice, 5.8-7.8% by weight starch, 0.1% by weight potassium sorbate and 0.1% by weight glutamine sodium Mixing%; Primary forming and frying the raw material; Firstly heating the molded raw material in a steamer at a temperature of 90 ° C to 100 ° C; Secondly heating the raw material at a temperature of 90 ° C. to 100 ° C. while discharging the raw material in a molding machine; Primary packaging of the heated raw material; Sterilizing the package at 100 ° C. for 30 minutes; Provided is a method for preparing fish paste containing rice, characterized in that the sterilized product is made at 15 ° C. for 30 minutes.
이하, 본 발명에 대해 도면을 참조하여 상세하게 설명한다.EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail with reference to drawings.
[실시예 1]Example 1
신선한 어육 70중량%, 쌀 24중량%, 전분 5.8중량%, 기타 첨가물 0.2중량%를 혼합하는 바, 바람직하게 상기 기타 첨가물이란 보존료로 사용하는 솔빈산 칼륨 0.1중량%와, 글루타민 나트륨 0.1중량%이다.70% by weight of fresh fish meat, 24% by weight of rice, 5.8% by weight of starch, 0.2% by weight of other additives. Preferably, the other additives are 0.1% by weight of potassium sorbate and 0.1% by weight of glutamine sodium. .
먼저, 신선한 어육(이하, 연육이라 함) 70중량%를 해동하는 바, 해동시에는 85℃∼100℃에서 스팀으로 급해동시켜 수분이 유출될 수 있도록 하는 것이 바람직하다.First, to thaw 70% by weight of fresh fish meat (hereinafter referred to as meat), it is preferable to thaw with steam at 85 ℃ to 100 ℃ during thawing so that water can flow out.
연육의 해동이 완료되면, 그 연육을 분쇄하고 세절(細切)하게 되는 바, 분쇄기에 연육을 투입하여 일정이하의 크기로 분쇄하고, 그 분쇄가 완료되면 첨가물과 기타 부원료(쌀 24중량%, 전분 5.8중량%, 솔빈산 칼륨 0.1중량%와, 글루타민 나트륨 0.1중량%)를 투입하고 교반기에서 혼합한다.When the thawing of the meat is completed, the meat is pulverized and chopped, and the meat is put into the grinder and crushed to a certain size or less, and when the grinding is completed, additives and other raw materials (24% by weight of rice, 5.8% by weight of starch, 0.1% by weight of potassium sorbate and 0.1% by weight of sodium glutamine) were added and mixed in a stirrer.
그리고, 원료의 혼합이 완료되면 1차 성형을 행하는 바, 성형공정에는 약 150℃∼180℃의 온도에서 튀기는 공정과 식용유를 제거하는 탈유공정이 더 포함된다.When the mixing of the raw materials is completed, the primary molding is performed, and the forming step further includes a step of frying at a temperature of about 150 ° C to 180 ° C and a deoiling step of removing cooking oil.
1차 성형이 완료되면, 90℃∼100℃의 자동 찜통내에서 수증기로 찐 다음, 성형기에서 일정 형상의 성형을 행하고 90℃∼100℃의 온도로 가열하는 바, 이때 성형기라함은 방아찧는 형태의 성형기로서 상부로부터 하부로 실린더 형상의 가압통이 내부의 원료를 지속적으로 찧음으로 인해 원료를 더 부드럽게 분쇄시킴과 동시에 일정 형상으로 성형하고, 원료에 포함된 수분을 배출시키도록 한다.When the primary molding is completed, steamed with steam in an automatic steamer of 90 ℃ ~ 100 ℃, then the molding of a certain shape in a molding machine and heated to a temperature of 90 ℃ ~ 100 ℃, where the molding machine is of As a molding machine, a cylinder-type pressurized tube from the top to the bottom continuously pulverizes the raw materials, thereby pulverizing the raw materials more smoothly and simultaneously molding them into a certain shape and discharging moisture contained in the raw materials.
원료의 성형 및 가열이 완료되면, 일정한 포장단위로 1차 포장한다.When the molding and heating of the raw material is completed, the primary packaging in a regular packaging unit.
1차 포장이 완료되면, 고압 고온(100℃, 30분간)의 살균기에 그 포장품을 투입하여 살균을 행한다.When the primary packaging is completed, the package is put into a sterilizer of high pressure and high temperature (100 ° C. for 30 minutes) to sterilize.
살균이 완료되면, 냉각기에서 냉각하는 바 이때 냉각기의 온도는 15℃ 정도가 바람직하고 냉각 시간은 30분 정도가 바람직하다.When the sterilization is completed, it is cooled in the cooler. At this time, the temperature of the cooler is preferably about 15 ° C and the cooling time is about 30 minutes.
이와 같은 공정으로 제조된 쌀이 포함된 어묵은 쌀 고유의 부드러우면서도 쫄깃한 치절감을 갖도록 함은 물론이고, 밀가루 등에 거부감을 갖는 소비자의 취향에도 적합하도록 하게 된다.The fish cake containing the rice prepared by such a process has a soft and chewy cutiness inherent to rice, and also makes it suitable for the taste of consumers having a feeling of rejection in flour or the like.
[실시예 2]Example 2
신선한 어육 50중량%, 쌀 42중량%, 전분 7.8중량%, 기타 첨가물 0.2중량%를 혼합하는 바, 바람직하게 상기 기타 첨가물이란 보존료로 사용하는 솔빈산 칼륨 0.1중량%와, 글루타민 나트륨 0.1중량%이다.50% by weight of fresh fish meat, 42% by weight of rice, 7.8% by weight of starch, 0.2% by weight of other additives. Preferably, the other additives are 0.1% by weight of potassium sorbate and 0.1% by weight of glutamine sodium. .
먼저, 신선한 어육(이하, 연육이라 함) 50중량%를 해동하는 바, 해동시에는 85℃∼100℃에서 스팀으로 급해동시켜 수분이 유출될 수 있도록 하는 것이 바람직하다.First, 50% by weight of fresh fish meat (hereinafter, referred to as meat) is thawed. During thawing, it is preferable to rapidly thaw with steam at 85 ° C. to 100 ° C. to allow moisture to flow out.
연육의 해동이 완료되면, 그 연육을 분쇄하고 세절(細切)하게 되는 바, 분쇄기에 연육을 투입하여 일정이하의 크기로 분쇄하고, 그 분쇄가 완료되면 첨가물과 기타 부원료(쌀 42중량%, 전분 7.8중량%, 솔빈산 칼륨 0.1중량%와, 글루타민 나트륨 0.1중량%)를 투입하고 교반기에서 혼합한다.When the thawing of the meat is completed, the meat is pulverized and chopped, and the meat is put into the grinder and pulverized to a certain size or less, and when the grinding is completed, additives and other auxiliary materials (42 wt% of rice, 7.8% by weight of starch, 0.1% by weight of potassium sorbate, and 0.1% by weight of sodium glutamine) were added and mixed in a stirrer.
그리고, 원료의 혼합이 완료되면 1차 성형을 행하는 바, 성형공정에는 약 150℃∼180℃의 온도에서 튀기는 공정과 식용유를 제거하는 탈유공정이 더 포함된다.When the mixing of the raw materials is completed, the primary molding is performed, and the forming step further includes a step of frying at a temperature of about 150 ° C to 180 ° C and a deoiling step of removing cooking oil.
1차 성형이 완료되면, 90℃∼100℃의 자동 찜통내에서 수증기로 찐 다음, 성형기에서 일정 형상의 성형을 행하고 90℃∼100℃의 온도로 가열하는 바, 이때 성형기라함은 방아찧는 형태의 성형기로서 상부로부터 하부로 실린더 형상의 가압통이 내부의 원료를 지속적으로 찧음으로 인해 원료를 더 부드럽게 분쇄시킴과 동시에 일정 형상으로 성형하고, 원료에 포함된 수분을 배출시키도록 한다.When the primary molding is completed, steamed with steam in an automatic steamer of 90 ℃ ~ 100 ℃, then the molding of a certain shape in a molding machine and heated to a temperature of 90 ℃ ~ 100 ℃, where the molding machine is of As a molding machine, a cylinder-type pressurized tube from the top to the bottom continuously pulverizes the raw materials, thereby pulverizing the raw materials more smoothly and simultaneously molding them into a certain shape and discharging moisture contained in the raw materials.
원료의 성형 및 가열이 완료되면, 일정한 포장단위로 1차 포장한다.When the molding and heating of the raw material is completed, the primary packaging in a regular packaging unit.
1차 포장이 완료되면, 고압 고온(100℃, 30분간)의 살균기에 그 포장품을 투입하여 살균을 행한다.When the primary packaging is completed, the package is put into a sterilizer of high pressure and high temperature (100 ° C. for 30 minutes) to sterilize.
살균이 완료되면, 냉각기에서 냉각하는 바 이때 냉각기의 온도는 15℃ 정도가 바람직하고 냉각 시간은 30분 정도가 바람직하다.When the sterilization is completed, it is cooled in the cooler. At this time, the temperature of the cooler is preferably about 15 ° C and the cooling time is about 30 minutes.
[실시예 3]Example 3
신선한 어육 60중량%, 쌀 33중량%, 전분 6.8중량%, 기타 첨가물 0.2중량%를 혼합하는 바, 바람직하게 상기 기타 첨가물이란 보존료로 사용하는 솔빈산 칼륨 0.1중량%와, 글루타민 나트륨 0.1중량%이다.60% by weight of fresh fish meat, 33% by weight of rice, 6.8% by weight of starch, and 0.2% by weight of other additives. Preferably, the other additives are 0.1% by weight of potassium sorbate and 0.1% by weight of glutamine sodium. .
먼저, 신선한 어육(이하, 연육이라 함) 60중량%를 해동하는 바, 해동시에는 85℃∼100℃에서 스팀으로 급해동시켜 수분이 유출될 수 있도록 하는 것이 바람직하다.First, to thaw 60% by weight of fresh fish meat (hereinafter, referred to as meat), it is preferable to thaw with steam at 85 ℃ to 100 ℃ during thawing so that the water can flow out.
연육의 해동이 완료되면, 그 연육을 분쇄하고 세절(細切)하게 되는 바, 분쇄기에 연육을 투입하여 일정이하의 크기로 분쇄하고, 그 분쇄가 완료되면 첨가물과 기타 부원료(쌀 33중량%, 전분 6.8중량%, 솔빈산 칼륨 0.1중량%와, 글루타민 나트륨 0.1중량%)를 투입하고 교반기에서 혼합한다.When the thawing of the meat is completed, the meat is pulverized and chopped, and the meat is put into the grinder and pulverized to a certain size or less, and when the grinding is completed, additives and other raw materials (33% by weight of rice, 6.8% by weight of starch, 0.1% by weight of potassium sorbate and 0.1% by weight of sodium glutamine) were added and mixed in a stirrer.
그리고, 원료의 혼합이 완료되면 1차 성형을 행하는 바, 성형공정에는 약 150℃∼180℃의 온도에서 튀기는 공정과 식용유를 제거하는 탈유공정이 더 포함된다.When the mixing of the raw materials is completed, the primary molding is performed, and the forming step further includes a step of frying at a temperature of about 150 ° C to 180 ° C and a deoiling step of removing cooking oil.
1차 성형이 완료되면, 90℃∼100℃의 자동 찜통내에서 수증기로 찐 다음, 성형기에서 일정 형상의 성형을 행하고 90℃∼100℃의 온도로 가열하는 바, 이때 성형기라함은 방아찧는 형태의 성형기로서 상부로부터 하부로 실린더 형상의 가압통이 내부의 원료를 지속적으로 찧음으로 인해 원료를 더 부드럽게 분쇄시킴과 동시에 일정 형상으로 성형하고, 원료에 포함된 수분을 배출시키도록 한다.When the primary molding is completed, steamed with steam in an automatic steamer of 90 ℃ ~ 100 ℃, then the molding of a certain shape in a molding machine and heated to a temperature of 90 ℃ ~ 100 ℃, where the molding machine is of As a molding machine, a cylinder-type pressurized tube from the top to the bottom continuously pulverizes the raw materials, thereby pulverizing the raw materials more smoothly and simultaneously molding them into a certain shape and discharging moisture contained in the raw materials.
원료의 성형 및 가열이 완료되면, 일정한 포장단위로 1차 포장한다.When the molding and heating of the raw material is completed, the primary packaging in a regular packaging unit.
1차 포장이 완료되면, 고압 고온(100℃, 30분간)의 살균기에 그 포장품을 투입하여 살균을 행한다.When the primary packaging is completed, the package is put into a sterilizer of high pressure and high temperature (100 ° C. for 30 minutes) to sterilize.
살균이 완료되면, 냉각기에서 냉각하는 바 이때 냉각기의 온도는 15℃ 정도가 바람직하고 냉각 시간은 30분 정도가 바람직하다.When the sterilization is completed, it is cooled in the cooler. At this time, the temperature of the cooler is preferably about 15 ° C and the cooling time is about 30 minutes.
이와 같은 공정으로 제조된 쌀이 포함된 어묵은 쌀 고유의 부드러우면서도 쫄깃한 치절감을 갖도록 함은 물론이고, 밀가루 등에 거부감을 갖는 소비자의 취향에도 적합하도록 하게 된다.The fish cake containing the rice prepared by such a process has a soft and chewy cutiness inherent to rice, and also makes it suitable for the taste of consumers having a feeling of rejection in flour or the like.
한편, 본 발명의 실시예에 따른 쌀이 포함된 어묵 제조방법은 단지 상기한 실시예에 한정되는 것이 아니라 그 기술적 요지를 이탈하지 않는 범위내에서 다양한 변경이 가능하다.On the other hand, the manufacturing method of the fish cake containing rice according to an embodiment of the present invention is not limited to the above embodiment, but various modifications can be made without departing from the technical gist thereof.
상기한 바와 같이, 본 발명에 따른 쌀이 포함된 어묵 제조방법은 어묵의 원재중에 쌀을 더 포함시켜 쫄깃한 치절감을 느끼도록 함과 동시에 밀가루 음식에 민감한 사람의 위장에도 그 자극이 덜 가해지도록 한 효과가 있다.As described above, the method of manufacturing fish cake containing rice according to the present invention further includes rice in the raw material of the fish cake so as to feel chewy feeling and at the same time less irritation to the stomach of a person sensitive to flour food. There is one effect.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020003596A KR20020023393A (en) | 2002-01-22 | 2002-01-22 | Method for manufacturing boiled fish paste having a rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020003596A KR20020023393A (en) | 2002-01-22 | 2002-01-22 | Method for manufacturing boiled fish paste having a rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20020023393A true KR20020023393A (en) | 2002-03-28 |
Family
ID=19718726
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020020003596A KR20020023393A (en) | 2002-01-22 | 2002-01-22 | Method for manufacturing boiled fish paste having a rice |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20020023393A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101645371B1 (en) | 2015-08-20 | 2016-08-04 | 주식회사 맛뜰안식품 | Manufacturing Method of Riced Fish Paste and Riced Fish Paste by the method |
| KR20200027127A (en) * | 2018-09-03 | 2020-03-12 | (주)보문 | Fish cake cheese bar and its manufacturing method |
-
2002
- 2002-01-22 KR KR1020020003596A patent/KR20020023393A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101645371B1 (en) | 2015-08-20 | 2016-08-04 | 주식회사 맛뜰안식품 | Manufacturing Method of Riced Fish Paste and Riced Fish Paste by the method |
| KR20200027127A (en) * | 2018-09-03 | 2020-03-12 | (주)보문 | Fish cake cheese bar and its manufacturing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| NO303763B1 (en) | Process for making frozen pasta | |
| CN101019670B (en) | Production process of sausage with starch and candied plant | |
| CN1305398C (en) | Making method of health instant vermicelli | |
| KR102011705B1 (en) | Manufacturing method for korean cold noodle | |
| KR100344562B1 (en) | manufacture method of crush fish no fry in oil | |
| KR101785321B1 (en) | Manufacturing method of wet noodle for five color pasta and manufacturing method of five color pasta | |
| KR100381723B1 (en) | Fish-based fried cake and process for manufacturing the same | |
| KR20020023393A (en) | Method for manufacturing boiled fish paste having a rice | |
| KR101759250B1 (en) | Preparation of cut-up rice cake mingled with chicken breast and purple sweet potato | |
| EP2358219B1 (en) | Soya bean food product and compositions comprising thereof | |
| KR20020026776A (en) | A dough be contained a lot of flesh-meat element and it's a manufacturing process | |
| KR101659430B1 (en) | Method of rice cake for rice cake soup | |
| KR20000063252A (en) | A chicken snack using spent fowl meat and process for preparation thereof | |
| CN108850087A (en) | Fig fillings, fig shortcake and preparation method thereof | |
| KR100503930B1 (en) | Kimchi Rice Sauce and Manufacturing Method of the Same | |
| CN108925964A (en) | A kind of mouthfeel Q bullet konjaku sauce and production method | |
| CN109393436B (en) | Sweet, spicy and smooth shrimp sauce and preparation method thereof | |
| KR20220067278A (en) | fish cake soup manufacturing method | |
| JP3032188U (en) | Confectionery | |
| RU2159561C1 (en) | Culinary composition on the base of fast cook macaroni product | |
| KR20040015323A (en) | producing a variety of food using pimento&hot pepper | |
| KR20020077996A (en) | A bun stuffed with seasoned swellfish and the method of that | |
| KR20050040031A (en) | A fish cake-typed bean curd and the process for preparation thereof | |
| RU2259741C1 (en) | Fast-cook food product "razogrill" and method for producing the same | |
| CN116898078A (en) | Preparation and application methods of multipurpose bone paste soup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |