KR20040082901A - Slice Type Fish Eggs - Google Patents

Abstract

PURPOSE: Fish eggs obtained by mixing fish eggs with a thickener and then forming into a slice form are provided. They are convenient to eat, contain protein as a main component and can be used as a nutritious food for old and feeble persons or a dietary food for the general public or persons who have dietary needs. CONSTITUTION: About 40 to 50% by weight of a thickener is mixed with 50 to 60% by weight of fish eggs at 40 to 50deg.C, formed into a slice with a thickness of 2 to 5mm and then stored at 0 to 5deg.C after packaging. The thickener is prepared by mixing 81 to 88% by weight of purified water, 10 to 15% by weight of gelatin, 2 to 4% by weight of sodium caseinate and a very small amount of spices at 80 to 90deg.C.

Description

Slice Type Fish Eggs {Slice Type Fish Eggs}

The present invention relates to a slice-type fish eggs, although the existing fish eggs have excellent nutritional ingredients and tastes, they require a great deal of attention when tasting because they are in the form of fine granules due to the nature of the fish eggs. It became messy and a lot of care was needed at the time of storage. In addition, in the case of egg formation in which the egg layer is formed, the commerciality of the egg during the manufacture or distribution of the egg is impaired, and thus the economic loss is increased.

Accordingly, the sliced fish eggs according to the present invention are molded into slices while maintaining a certain form by mixing the thickener in the form of granules, thereby eliminating economic losses and inconveniences and making it easier to eat the eggs and store them conveniently. The purpose is to make it.

In order to achieve the above object, the types of fish eggs used in the slice-type fish eggs according to the present invention can be used as long as the fish eggs in the form of raw fish eggs, salmon eggs, pollack eggs and roe granules, smoked salmon eggs, aged Eggs of dried cod roe are already processed. Especially, cod roe has been damaged due to damaged coating. In addition, fish eggs may be used alone, or two or more kinds thereof may be mixed. Gelatin and sodium casein are used in the composition of the thickener used in the slice-type fish eggs according to the present invention, which is composed of protein components and is combined with the protein-based fish eggs to form sliced eggs of high protein and low calorie. Types of seasonings include sugar, salt, seasonings, pepper, and curry powder, but not limited thereto. Various seasonings can be used.

Looking at the method for producing a sliced egg according to the present invention by mixing 10 to 15% by weight gelatin, 2 to 4% by weight of sodium casein and a small amount of seasoning in a purified water of 81 to 88% by weight at a temperature of 80 to 90 ℃ Make thickeners and slowly cool them down while keeping them thick. 40 to 50% by weight of the thickener is mixed at 50 to 60% by weight of the fish at a temperature of 40 to 50 ℃. After lowering the temperature to form a solid of a certain form, the slice-shaped egg according to the present invention is completed by molding in a slice form to a thickness of 2 to 5mm, and packing and storing at a temperature of 0 to 5 ℃.

According to the embodiment of the present invention according to the following.

<Example 1>

In 85% by weight of purified water, 13% by weight of gelatin, 2% by weight of sodium casein, salt and fuhu were added in small amounts and mixed at a temperature of 90 ° C. to make a thickening solution. 220 g of dried cod roe and 200 g of thickener are mixed at a temperature of 50 ° C., molded into solid bodies, molded into slices with a thickness of 3 mm, filled and packed, and then stored at a temperature of 2 ° C.

<Example 2>

15% by weight of gelatin, 3% by weight of casein sodium, salt and fuhu were added to 82% by weight of purified water and mixed at a temperature of 90 ° C. to make a thickening solution. 200 g of flying eggs and 200 g of thickener are mixed at a temperature of 45 ° C., molded into solid bodies, molded into slices with a thickness of 4 mm, filled and packed, and finished at a storage temperature of 5 ° C.

As described above, the sliced roe according to the present invention is made into a slice form by mixing the roe and the thickener, and the contents are separated into slice packaging at the time of tasting so that an appropriate amount can be easily eaten, and the roe is stored in the storage container even after tasting. When the manufacturing process, the seasonings are varied according to the preferences of consumers, so that they can express complex and diverse tastes, not just the simple taste of roe, so they can be eaten on toast bread, placed on hot rice, or used as snacks. In addition, the slice-type fish eggs according to the invention is a protein-based high-calorie low calorie is possible as a nutritional food for the elderly or children and a diet food for the general public. In addition, it is possible to produce a large amount of sliced fish with a small amount of fish by mixing fish and thickener, so that the economic effect can be maximized if viewed from the producer side.

Claims (2)

40 to 50% by weight of the thickener in the 50 to 60% by weight of the egg mixture at a temperature of 40 to 50 ℃ mixed into a shape of slice to a thickness of 2 to 5mm to fill and packaged and stored at a temperature of 0 to 5 ℃ Sliced roe characterized in that The method of claim 1, wherein the thickener is; Sliced roe characterized by mixing and dissolving 10-15 wt% gelatin, 2-4 wt% sodium caseinate and trace seasonings at a temperature of 80-90 ° C. in 81-88 wt% purified water.