KR20020067220A - Manufacture method of boiled fish paste - Google Patents

Abstract

PURPOSE: Provided are boiled fish paste with fillings inside and its manufacturing method. The fillings are made of vegetables and the same composition as an outer skin of fish paste, therefore, they stick to the outer skin of fish paste well. CONSTITUTION: The manufacturing method is characterized by preparing an outer skin of fish paste by adding wheat flour and various additives to fish flesh; preparing fillings by mixing potato noodles and various vegetables with the same composition as the prepared outer skin of fish paste; inserting the fillings into the outer skin of fish paste.

Description

Fish cake infused with internal fillings and its manufacturing method {MANUFACTURE METHOD OF BOILED FISH PASTE}

The present invention relates to a method for manufacturing fish paste, and more particularly, to a method for preparing dumpling fish or sundae fish cake by injecting flesh meat into the center of fish cake.

Typically, fish paste is prepared by mixing fresh fish meat with starch and adding starch and adding garlic, eggs, salt and other seasonings. That is, pure fish meat is made up of more than 80% of the total weight, starch is less than 10%, and the other ingredients are added to uniformly kneaded and molded and at the same time melted to a high temperature of 170 ~ 180 ℃ cooled to high temperature, It is manufactured by sterilizing by UV sterilizer and sealing packaging.

In addition, a fish cake product has been introduced to improve the flavor of the fish cake by adding a separate flavor component or nutrient material to the conventional fish paste to make up the nutrients lacking in the fish cake. As an example, fish paste of the form in which the seasoning particles such as green onion, onion or carrot are chopped and added in the mixing or kneading step of the fish paste formulation so that these seasoning particles are included in the fish paste product which has been molded by the lactose treatment. have.

In recent years, the tastes of consumers of fish paste products have diversified and they have lost their appetite to the traditional taste of fish cake products. There is a demand for the emergence of a new type of fish paste products with different flavors.

On the other hand, Korean Patent Laid-Open Publication No. 2000-53899 discloses a method of preparing fish cakes that wraps the chaechae with fish cake and then fry them to a certain size so that they can be eaten as a nutritious snack.

It is clear that the above-mentioned disclosure discloses that fish cake can be eaten as a snack to suit the tastes and tastes of consumers, and that it is useful in terms of a new type of fish cake product.

However, this public invention does not adhere to the fish cakes and fish meat because the small amount of meat is added in the mixed food mixing process, which is not convenient for consumers to eat fish cakes, and it is not convenient for consumers to eat them. Disadvantages are expected.

Accordingly, an object of the present invention for solving the problems as described above is to provide a fish cake and a method of manufacturing the same, the flesh meat containing vegetables does not fall from the outer meat.

Another object of the present invention is to provide a method for producing dumpling paste or sundae paste.

Still another object of the present invention is to provide a fish cake and a method of manufacturing the same, wherein the flesh does not come out of the outer meat when cooking the fish cake.

Still another object of the present invention is to provide a dumpling fish cake and sundae fish cake, which do not come out of the fish cake when cooking fish cake.

According to a first aspect of the present invention for achieving the above object, the salt-soluble protein contained in the meat is eluted with a salt, and then it is added to the water in which various additives are dissolved, and then the wheat starch is added thereto. Making a fish cake outer shell; Mixing the outer skin, vermicelli and various vegetables to make fish paste meat; Making a fish cake in which the flesh is injected into the center of the outer meat by inserting the outer meat into the forming machine formed of a double nozzle; After cutting the fish cake to a certain size, steamed with steam so that the temperature of the center of the fish cake is maintained at 45 ~ 58 ℃, and then it is boiled again at 70 ~ 90 ℃ for about 40 to 50 minutes Suggest.

1 is a block diagram showing a method for manufacturing a sundae paste or dumpling paste according to an embodiment of the present invention.

Figure 2a is a block diagram showing a method for manufacturing the outer skin forming the outer portion of the fish cake shown in Figure 1;

FIG. 2B is a block diagram illustrating a method for manufacturing flesh meat inserted into the center of the fish cake shown in FIG. 1. FIG.

DETAILED DESCRIPTION A detailed description of preferred embodiments of the present invention will now be described with reference to the accompanying drawings. In the following description of the present invention, detailed descriptions of well-known functions or configurations will be omitted when it is determined that the detailed description of the present invention may unnecessarily obscure the subject matter of the present invention.

According to an embodiment of the present invention, the method of manufacturing fish paste injecting the above-mentioned internal filling is made by adding starch starch and various additives to the meat to make the outer skin corresponding to the outer skin of the fish paste, and then adding vermicelli and various vegetables to the outer skin. After the flesh is made, this flesh is injected into the center of the outer meat to produce a sundae or dumpling fish that does not separate the outer meat and the flesh even when assembling the fish paste, this manufacturing method is easily understood by the following examples Will be.

Hereinafter, the present invention will be described in detail based on the preferred embodiment of the present invention, but the present invention is not limited to the embodiment. On the other hand, the method of manufacturing fish paste of the present invention is classified into the meat and the meat added to the core and the meat in the center of the fish paste corresponding to the skin of the fish paste, will be described in each embodiment below.

{Example 1}

The method of manufacturing the outer skin of fish paste consists of a process as shown in FIG. 2A.

1. Raw material thawing process ;

The first processed frozen meat (fish) below (-) 20 ° C is thawed to (-) 1 to (-) 4 ° C.

2. Black and white process ;

The muscles of the meat are chopped until the semi-thawed meat is 0 to 2 ° C, and the ice crystals contained in the meat are dissolved.

3. salt grinding process ;

35.5% by weight of the above-mentioned black meat is added to the silent cut, and then, 0.92% by weight of salt is divided into three times to elute the salt-soluble protein contained in the meat. At this time, the ice is introduced into the cut machine in order to prevent the temperature rise due to the frictional heat of the blade.

4. Additive injection process ;

Various additives, preferably 0.18% by weight of Iji, 0.10% by weight of xylose, 0.035% by weight of bulgogi extract, 0.10% by weight of crab extract, 0.07% by weight of sorbic acid, 0.25% by weight of calcium carbonate and 0.035% by weight of glycine in water (H ₂ O) and dissolve completely. Then, the outer skin having undergone the salting process described above is added to the solution to be evenly mixed.

5. starch addition process ;

7.81% by weight of wheat starch is added to the outer skin subjected to the above-described additive injection process, and then iced ice is added while mixing the outer skin evenly so that the temperature does not exceed 10 ° C.

{Example 2}

The method of manufacturing the flesh and vegetables of fish paste consists of the process as shown in Fig. 2b.

1. Vegetable pretreatment process ;

Wash various vegetables such as carrots, peppers, onions, etc. with water to remove soil or other foreign substances, and cut them into 0.5cm size.

2. Surface treatment process ;

Dip the vermicelli in immersion in boiling water at 90-95 ℃ for 5-10 minutes and infuse it into 0.5-1cm in size.

3. Compounded meat manufacturing process ;

The compounded meat is made by the same production method as in Example 1, only the composition ratio of the composition is different, which is shown in detail in Table 1.

4. mixing process ;

The compounded meat which has been subjected to the above-described compounded meat manufacturing process is first introduced into a stone motor, and then the shredded vegetables and vermicelli, preferably 11.6% by weight of carrots, 0.08% by weight of pepper, 4.32% by weight of carrots, and red pepper Add 2.3 wt%, 3.78 wt% onion, 2.16 wt% taste, 1.90 wt% salt, 0.86 wt% sugar, and 11.6 wt% vermicelli, and mix for 5 minutes to mix various vegetables and blended meat. At this time, in order to prevent heat denaturation or recurring phenomenon, put iced ice so as not to be more than 5 ° C.

Raw material name Ratio (% by weight) Smoking 22.1 Wheat starch 4.86 Salt 0.57 Aji 0.11 Kissillos 0.06 Bulgogi Extract 0.022 Crab Extract 0.06 Solvin acid 0.041 Calcium carbonate 0.155 Glycine 0.022

{Example 3}

The method for preparing fish cake with the flesh and the outer meat made by the above-described method consists of a process as shown in FIG.

1. Molding machine assembly process ;

Assembling a mold having a double nozzle structure in which the outer skin and the flesh can be separated from the conventional steamed fish paste molding machine installed.

2. forming process ;

The outer skin prepared by the method of Example 1 and the inner meat prepared by the method of Example 2 are put into a molding machine hopper container equipped with motors separated from each other, and the inner flesh is injected into the center of the outer skin.

3. Cutting process ;

The fish cake continuously discharged by the aforementioned molding process is cut to a length of about 19 cm, and then divided into two parts.

4. setting process ;

Steamed for 40 minutes to maintain the temperature of the center of the fish paste passed through the above-described cutting process 45 ~ 58 ℃.

5. Cooking process ;

The meat, which is injected into the center of the fish paste, preferably vegetables and vermicelli, are cooked at 70 to 90 ° C. for 40 to 50 minutes so that the general microorganisms are killed.

6. frying process ;

The fish paste, which has undergone the above-described cooking process, is immersed in edible oil at 140-150 ° C. to vaporize the xylose contained in the outer meat to be colored.

7. cooling process ;

Fish cakes which have undergone the above-described cooking or frying process are rapidly cooled at a temperature of 10 ° C. or lower for 30 to 40 minutes.

At this time, if you go through the cooling process immediately in the above-mentioned cooking process is steamed sundae fish paste is completed, when the above-mentioned frying process is completed, fried sundae fish paste is completed.

On the other hand, in the above-described Example 3 without putting the outer skin and the flesh in the molding machine, the outer skin is laid in the shape of dumplings, and after placing the inner meat on it, the outer meat is rolled up so as to wrap the inner meat into a dumpling shape, After cooking, frying and cooling, dumpling paste is completed.

As described above, the present invention has the advantage that the flesh containing the vegetable does not fall from the outer skin since the same composition (fish meat) is used for the filling injected into the center of the fish paste.

In addition, the present invention can be marketed for the first time by inserting the flesh in the center of the fish cake like a general sundae, and also made the fish cake in the shape of dumpling skin to put the flesh in it to eat like dumplings, especially when cooking them There is a synergistic effect that consumers can easily eat as the flesh does not escape from the flesh of fish paste.

Claims (5)

In the method of manufacturing a fish cake injected with the internal filler using a conventional fish cake manufacturing apparatus having a molding machine formed of a double nozzle, Elution of the salt-soluble protein contained in the broth with salt, followed by adding it to water in which various additives are dissolved, and then adding wheat starch to the fish paste to make the outer skin; Mixing the outer skin, vermicelli and various vegetables to make fish paste meat; Inserting 40-50% by weight of the skin and 50-60% by weight of the flesh to form the fish cake in which the flesh is injected into the center of the shell; After cutting the fish cake to a certain size, steamed so that the temperature of the center of the fish cake is maintained at 45 ~ 58 ℃, it is characterized in that the process of ripening again for about 40 to 50 minutes at 70 ~ 90 ℃ Method of manufacturing fish paste infused with an internal filler. In the manufacturing method of fish paste, Elution of the salt-soluble protein contained in the broth with salt, followed by adding it to water in which various additives are dissolved, and then adding wheat starch to the fish paste to make the outer skin; Mixing the outer skin, vermicelli and various vegetables to make fish paste meat; Folding the outer skin into the shape of dumplings, placing the flesh on it, and rolling up the outer meat to wrap the flesh into a dumpling shape; The steamed fish paste is steamed with steam so that the temperature of the center of the dumpling-shaped fish cake is maintained at 45 to 58 ° C., and then it is cooked at 70 to 90 ° C. for about 40 to 50 minutes. Manufacturing method. The method according to claim 1 or 2, further comprising a step of frying the cooked fish paste in 140 ~ 150 ℃ cooking oil fry. The method of claim 1 or 2, wherein the additive is a method of preparing fish paste infused with an internal filler, characterized in that consisting of aegis, xylose, bulgogi extract, crab extract, sorbic acid, calcium carbonate and glycine. Sundae or dumpling fish prepared by the method of any one of claims 1 to 4.