KR20030080541A - A method tp manufacture curled dried slices of walleye pollack - Google Patents

Abstract

PURPOSE: A method of preparing rolled slices of dried Alaska pollack seasoned with spices by slicing a dried Alaska pollack in the shape of a flat sheet, sprinkling nut powder thereon and then rolling is provided. The product is removed in a fishy smell and taste of a fish fillet and torn into pieces and has crispiness and thus can be simply provided as a relish with wine for an adult and a snack between lunch and supper for children or an elderly person. CONSTITUTION: The intestines and bones are removed from an Alaska pollack, the fillet thereof is ground and formed into the shape of a flat sheet to give an Alaska pollack sheet(1). Thereafter, nut powder(2) such as peanut powder are sprinkled on one surface of the Alaska pollack sheet, the sheet is then compressed under heating and rolled prior to cooling. In the above process, the mixing ratio of Alaska pollack fillet to nut power is 6:4 to 9.5:0.5.

Description

Myeongtaepo and the manufacturing method of horses {A method tp manufacture curled dried slices of walleye pollack}

The present invention relates to Myeongtaepo, and in particular, it is easy to ingest and double the taste by forming a roll to be fixed in a roll form using nuts that can remove the fishy taste and double the nutritional ingredients in harmony with the savory taste It is said that the word is related to Myeongtaepo and its manufacturing method.

Generally, to provide pollack as a snack or snack, dried pollack without seasoning and dried pollack with seasoning.

However, Myeongtaepo provided in such a form has a fishy taste peculiar to fish, and in a dried state, it is hard to eat because of the meat quality, so it is difficult to remove the fishy taste of Myeongtaepo because it is hard to remove it. For those who are sensitive to fishy taste, it is difficult to eat, and after roasting, it is difficult to eat whole taetaepo, so it is inconvenient to tear it to a size that is easy to eat.In addition, after roasting, the quality of taetaepo becomes harder than before. In the case of weak children or elderly people have a problem that is not easy to consume.

Therefore, the present invention has been made to solve the above-mentioned conventional problems, the object of the present invention is to remove the taste and nutrition, as well as fishy taste, and at the same time a new type of taetaepo easy to consume to anyone To provide.

To this end, the pollack is crushed and dried in a flat sheet state to soften the tissue, and heat-compresses the nuts on the surface of the polluted sheet so that the nuts are crushed and embedded between the tissues of the pollack cloth. The pollack sheet is fried by the oil component from the oil to make it crispy like a cookie, and rolled up like kimbap before cooking to make nuts into the shellfish. I would have to.

1 is a perspective view showing an embodiment of the word tae Taepo of the present invention.

Figure 2 is a cross-sectional view according to an embodiment of the present invention wording Taepo.

Figure 3 is a production process of the word Taeyeong Taepo of the present invention.

Figure 4 is a perspective view of a conventional Taetae cloth.

Explanation of symbols on the main parts of the drawing

1: pollock cloth sheet 2: nuts

As shown in Fig. 1 and Fig. 2, the present inventor's horse pollack is rolled and fixed on a sheet 1 of nut shells 2 into the nut 1.

As a manufacturing process for this purpose, as shown in Figure 3, the walnut sheet (1) forming step (first step) of pulverizing the walnut separated from the pollack to form a flat sheet state and the polka dot sheet (1) (2) adding nuts (2) by sprinkling nuts (2) on one side) and heat-compressing both sides of the shells (1) to which the nuts (2) are added. The step of attaching the nuts (2) to Ee (3), and the rolls to fix the rolls (1) on which the nuts (2) are adhered in a roll form, are the steps of forming the Tae Tae Taepo (fourth step), and packing to prevent dehumidification. It consists of a step (5th process).

The first step of the pollack shell sheet (1) forming step is to remove the internal organs and bones by selecting fresh pollack, to separate only the lean meat, and to crush the separated pollack meat and then to crush the dried pollack meat on a mold to dry the sheet Molding to the state is to be made.

At this time, the reason for crushing the pollack meat into a sheet state is to soften the structure of the pollack cloth by cutting off the structure of the pollock meat, and to increase the taste, salt, sugar, and sweetener Addition of seasonings, such as seasonings by adding the appropriate ratio is to make the molding.

At this time, by softening the tissue of the pollack can not only make it easy to ingest, but also to facilitate the molding operation in the roll state, the tissue is stiff when the sheet is formed by floating the pollock It is possible to solve the difficulty of the molding operation that occurs because it does not dry well.

In addition, pollack, which is a raw material used at this time, may be used by thawing quenched in the mountain region, or may also use raw pollack.

The second process is a step of adding nuts (2) to the shellfish sheet (1), the nut (2) is used to contain peanuts, walnuts, pine nuts, etc., which contains an oil component and taste, The nut (2) is sprinkled and sprinkled in a whole or small grain state on one side of the shell), and the pollack meat on the heat compression plate of the heat compressor separately prepared for the heat compression process for the adhesion of the nut (2), which is the next process step. Nuts (2) should be added while the sheet (1) is open.

At this time, if another sandwich sheet 1a is placed on the upper surface of the pollinated sheet 1 on which the nuts 2 are sprinkled and like a sandwich, two sheets of shellfish sheets 1, 1a to which the nuts 2 are bonded are obtained. It can be.

In the third step, as a step of adhering the nut (2) to the pollinated sheet, by pressing the both sides of the pinch flesh sheet (1) (1a) to which the nut (2) is added with a heating plate heated to a temperature of 200 ~ 250 ℃ Pressurized sheet (1) (1a) is inflated and nuts (2) are broken and stuck between the tissue of the inflated inflated sheet (1) (1a) to be adhered to, If (1a) is separated, it is possible to obtain two pollock meat sheets (1) (1a) to which nuts (2) are adhered to one surface.

At this time, the pollack meat sheet (1) (1a) is to be fried by the oil component of the nut (2) even without the addition of oil is to be crispy like sweets.

Thereafter, by the fourth step, the nut 2 adhered to one surface, and dried for about 10 seconds while being rolled up and fixed in a state where the nut 2 adhered to one side, and the nut 2 is embedded in the poultice sheet 1. Rolled horses that are kept in the Jin state can get the Tae Taepo.

At this time, the reason why you should not roll the pollen sheet 1 before heating it is that immediately after the pressurized sheet 1 is heated and pressurized, the pollinate sheet 1 is softened so that the horse can work. This is because the horse is impossible to work.

In addition, the above-mentioned work can be molded into a roll state by manual or mechanical work.

Thereafter, through the fifth step of the packaging step for preventing dehumidification, the horse can maintain the crispness of the pollack cloth, and the vacuum packaging will ensure a dehumidifying effect.

Therefore, according to the present invention manufactured through the manufacturing process steps as described above so that the nut (2) is sprinkled between the tissue of the Myeongtaepo sheet (1) by heating and pressurizing the nut (2) sprinkled on one surface of the Myeongtaepo sheet (1) It is possible to form the nuts (2) integrally, and at the same time, the oil component contained in the nuts (2) is eluted, and when the pollack cloth sheet (1) is heated, the tissue is swelled and fried to make it crunchy like a cookie. After the nut 2 is adhered to it, the Myeongtaepo sheet 1 is fixed in a rolled state like gimbap to keep the nut 2 attached to the Myeongtaepo sheet 1 to detach the nuts 2. Can prevent pollack and nuts will be available at the same time.

On the other hand, in the step of adding nuts (2) to the pollack meat sheet (1), by adding seaweeds (3) such as seaweed, green seaweed, kelp, Haitai, etc. to enhance the taste as well as nutritional ingredients that are likely to be insufficient in pollack or nuts It can be replenished at the same time.

This is because pollock and nuts (2) are mainly rich in protein and fat, while seaweed contains minerals such as sodium, potassium, calcium, phosphorus and iron, which are nutrients lacking in pollock and nuts. It is a good source of nutrients, and riboflavin, niacin, and vitamin C are relatively high, so almost all nutrients can be supplied.

Hereinafter, the horse will be described in more detail the manufacturing method of Myeongtaepo by the following embodiment.

Example 1

Prepare the following raw materials based on the volume ratio.

* Raw materials, Pollack fish meat: 60% ~ 95%

Peanut: 40% ~ 5%

* As additives, additives (sugar, salt, seasoning, sweetener): 3 to 5% of pollack

The first step: wash the fresh pollack without guts and drain it, then separate only the lean meat from the dried pollack, then grind the pollack meat, and add the additive to the pollack meat and mix it. Put the pollack meat mixed with additives in the mold and dry it as it is in natural state, and then remove it from the mold to make the shell meat sheet.

Step 2: Spread the dried shellfish sheet on the heat compression plate of the heat compressor, sprinkle the crushed peanuts on the upper surface, and lay another sheet of the shellfish on the upper surface.

At this time, the mix ratio of pollack flesh meat and peanuts was in the range of 6: 4 to 9.5: 0.5. Difficult, 6 ~ 4 ~ 9.5: 0.5 or more, because the content of the peanut is small and less suede may be somewhat difficult to remove the fishy taste, but is not necessarily produced by a predetermined ratio.

Third step: The heated compressive plate heated to 200-250 ° C. is operated to compress the pollock sheet, and the nut is taken out as a heat compressor to separate the pollack sheet.

Fourth step: The nut-glued pollack sheet is rolled into a roll state before being cooked, and the condition is continued for 10 seconds or more to form the horse pollack.

5th step: The horse vacuum-packs Myeongtaepo.

===> Crunchy horses without the fishy taste and with the addition of peanuts were able to get pollack.

Example 2

Prepare the following raw materials based on the volume ratio.

* Raw material, Pollack lean meat: 60% ~ 90%

Peanut: 30% ~ 5%

Appearance: 10% ~ 5%

* As additives, additives (sugar, salt, seasoning, sweetener): 3 to 5% of pollack

Step 1: After cleansing fresh pollack without gut and draining water, separate only lean meat from the dried pollack, and then crush only pollack meat, and then add raw seaweed and additives prepared for pollack meat. After that, the laver is mixed with laver and additives in a flat molding mold and dried as it is in a natural state, and then removed from the molding mold to make a laver-added plaque sheet.

In the same manner as in [Example 1], the second to fifth processes are performed.

===> Crunchy horses with no fishy taste and peanuts and seaweed added could be obtained.

Example 3

Prepare the following raw materials based on the volume ratio.

* Raw material, Pollack lean meat: 60% ~ 90%

Peanut: 30% ~ 5%

Laver (Steamed or Seasoned Laver): 10% ~ 5%

* As additives, additives (sugar, salt, seasoning, sweetener): 3 to 5% of pollack

First step: After washing the fresh pollack with the intestine removed, drain the water, separate only the lean meat from the fresh polluted water, crush only the pollack meat, and then add and mix the prepared additives with the pollack meat, The additive is mixed into a flat mold, and the seasoned pollack is laid and dried as it is in a natural state, and then removed from the mold to make the flavored meat sheet.

Second step: Spread the dried poultry sheet on the heat compression plate of the heat compressor, sprinkle the crushed peanuts and seaweed on the upper surface, and lay another sheet of poultry on the upper surface.

In the same manner as in [Example 1], the third to fifth processes are performed.

===> Crunchy horses with no fishy taste and peanuts and seaweed added could be obtained.

Example 4

Prepare the following raw materials based on the volume ratio.

* Raw material, Pollack lean meat: 60% ~ 90%

Walnut: 30% ~ 5%

Kelp powder: 10% ~ 5%

* As additives, additives (sugar, salt, seasoning, sweetener): 3 to 5% of pollack

The first step: clean the fresh pollack without gut and drain it, separate only the lean meat from the dried pollack, and grind the pollack meat, and then add the kelp powder and additives prepared for the pollack meat. After making a flat mold, the shellfish is mixed with seaweed and additives and dried in its natural state, and then removed from the mold to form a sheet of pollack.

In the same manner as in [Example 1], the second to fifth processes are performed.

===> The fish with no fishy taste and crunchy walnuts and kelp added was able to obtain Tae Taepo.

The word of the present invention is that the tainted cloth is dried in a rolled state by crushing the larvae into a walnut sheet formed into nuts, the swelled sheet is inflated through a heat compression process, so that anyone can easily consume it. It is possible to remove the fishy taste of fish meat by the nutty flavor by allowing simultaneous intake of pollock and nuts is fixed in the state that the nuts are adhered to the pollack sheet.

In addition, it is rolled in a rolled state, providing a completely new feel of taetae, which can be used to pull the gummi, as well as to eat as a snack without having to tear the tae taepo. There is an advantage that can be provided easily.

Claims (4)

The crushed nuts (2) sprinkled on one surface of the sheet (2) formed by pressurizing the crushed shell meat penetrates between the tissues by heat compression, and the sheet (2) is rolled to the surface where the nuts (2) are embedded. Myeongtaepo is a fixed word. Pollack meat sheet (1) forming step (first step) for crushing the pollack meat separated from the pollock and forming into a flat sheet state, and nuts (2) by sprinkling nuts (2) on one surface of the pollock meat sheet (1) Adding a second step (2), heat-compressing both sides of the shell (1) added to the shell (1), the step of attaching the nut (2) to the shell (1) (third step), A horse which is rolled and fixed to a roll of pollen meat (1) to which nuts (2) are adhered in a roll state is prepared, which comprises a forming mold (fourth step) and a packing step (five step) for preventing dehumidification. Way. The method of claim 2, wherein the step of adding seaweed (3) to the first step. The method of claim 2, wherein the step of adding seaweed (3) to the second step.