KR20040014106A - The noodles of unpolished rice and boiled fish paste using unpolished rice and fresh fish - Google Patents

Abstract

PURPOSE: Noodles obtained by mixing unpolished rice flour, walleye pollack and seasoning material such as onion, ginger, garlic, bamboo salt or the like are provided. The manufactured noodle contains extra nutrients and has a chewy texture as well as a good taste. CONSTITUTION: A mixture of 20g of onion, 50g of garlic, 10g of ginger and 10g of bamboo salt is mixed with 300g of fish flesh of a walleye pollack and 1,000g of unpolished rice flour, ground in a high speed grinder, steamed and then formed into noodles. The unpolished rice flour is prepared by soaking in water for 3hr and then grinding.

Description

The noodles of unpolished rice and boiled fish paste using unpolished rice and fresh fish}

The present invention mixes the mixed solids into onion, ginger, garlic, bamboo salt, etc. while seasoning the mixture while putting the crushed brown rice powder and frozen pollack meat into a grinder using nutrient rich brown rice. It is steamed and steamed and mixed with a small amount of flour to make brown rice noodle soup using a noodle frame.

To date, brown rice has been developed as brown rice, and brown rice cake soup and brown rice tea are marketed using the nutrients of brown rice. Fish paste is also known as oden is a technique for preparing fish paste by freezing pollack or sea squid, adding seasoning, crushing it, combining it with flour, and frying it with oil. At present, rice is overproduced, causing many problems with rice consumption.

The present invention is characterized by the synthesis of glutinous rice, brown rice and sea fish meat to produce brown rice fish paste, noodles or brown rice fish paste (brown rice oden).

As described above, the present invention synthesizes brown rice glutinous rice rich in nutrients with sea fish to prepare brown rice fish paste noodles and brown rice fish paste, and when it boils and eats noodles, it contains fish pollack, so that noodles are saved and nutrients are chewy. It is not found in. In addition, brown rice and fish paste made by combining brown rice and sea fish are fried with oil, and it is characterized by a rich and chewy taste and rich nutrients not found in existing fish paste.

As described above, in manufacturing brown rice fish paste noodles using brown rice and sea fish, brown rice is mixed with brown rice glutinous rice and 1 mole of brown rice glutinous rice in water, absorbed by water for about 3 hours, and then crushed and ground. Synthesize 3 moles of cold pollack meat in a molar ratio and mix it with seasoning with onion, garlic, ginger, bamboo salt, and red pepper powder. Mix it with a mixer and steam it with a high-pressure steam. Extracted and dried brown rice noodle soup to make brown rice noodle soup, and the method of making brown rice fish cake by making fish cake using fish cake machine and frying it in oil. The explanation is as follows.

Example 1

First step

1000g of brown rice glutinous rice is soaked in water for 3 hours, scooped out and crushed to make powder.

Second process

Weigh 300 g of frozen pollack meat.

Third process

50 g of onion, 20 g of garlic, 10 g of ginger, and 10 g of bamboo salt are mixed and quantified.

4th process

Seasoning materials such as 1000g brown rice of the first step, 300g of pollack meat of the second step, and onions of the third step are mixed, pulverized and mixed with a high-speed grinder to pour appropriate water to make a semi-solid dough.

5th process

The material of the 4th process is steamed and steamed by high pressure steam.

6th process

A small amount of flour is added to the material of the fifth process using a noodle frame, and the noodles are pulled out to dry the noodles so that the noodle surface does not adhere to the brown rice noodle.

Example 2

First step

1000 g of brown rice is soaked in water for 3 hours, then scooped out and crushed.

Second process

Weigh 500 g of frozen pollack meat.

Third process

100 g onion, 20 g ginger, 10 g of bamboo salt is quantified.

4th process

The materials of the first process, the second process and the third process are mixed, put into a high-speed grinder, pulverized, kneaded, kneaded with high-pressure steam, steamed into a fish cake mold, extruded, and fried in oil to produce brown rice cake.

It is characterized by making nutritious brown rice noodle soup and brown rice fish paste using brown rice glutinous rice and sea fish.

Claims (2)

Brown rice fish paste noodles made with noodles with 1000g of brown rice glutinous rice, 300g of pollack meat, onion 20g, garlic 50g, ginger 10g, bamboo salt 10g mixed and crushed. Brown rice paste prepared by mixing and grinding 500g sea fish, 500g of sea fish, 100g of onion, 20g of ginger, and 10g of bamboo salt.