KR20040087801A - Method of manufacturing fish cake mixed with rice flour - Google Patents

Method of manufacturing fish cake mixed with rice flour Download PDF

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Publication number
KR20040087801A
KR20040087801A KR1020030022657A KR20030022657A KR20040087801A KR 20040087801 A KR20040087801 A KR 20040087801A KR 1020030022657 A KR1020030022657 A KR 1020030022657A KR 20030022657 A KR20030022657 A KR 20030022657A KR 20040087801 A KR20040087801 A KR 20040087801A
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South Korea
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rice
fish
rice flour
flour
mixed
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KR1020030022657A
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Korean (ko)
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박득규
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큰길식품 주식회사
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Priority to KR1020030022657A priority Critical patent/KR20040087801A/en
Publication of KR20040087801A publication Critical patent/KR20040087801A/en

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    • AHUMAN NECESSITIES
    • A47FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47DFURNITURE SPECIALLY ADAPTED FOR CHILDREN
    • A47D13/00Other nursery furniture
    • A47D13/02Baby-carriers; Carry-cots
    • A47D13/025Baby-carriers; Carry-cots for carrying children in seated position
    • AHUMAN NECESSITIES
    • A41WEARING APPAREL
    • A41BSHIRTS; UNDERWEAR; BABY LINEN; HANDKERCHIEFS
    • A41B13/00Baby linen
    • A41B13/06Slip-in bags; Swaddling clothes

Abstract

PURPOSE: A method of making boiled fish paste using boiled rice by extracting salt soluble protein from a fillet of fish and then mixing with rice flour and rice extract is provided. The product has a soft and chewable texture, suits a consumer's taste and is useful as an instant food substitute. CONSTITUTION: To make the titled boiled fish paste, about 1 to 2% by weight of salt is put into 70 to 80% by weight of a fillet of fish three times while introducing ice thereinto. Then, salt soluble protein is extracted from the fillet of fish, seasoned with sugar and seasoning material and then added with 10 to 20% by weight of rice flour and 2 to 5% by weight of rice extract to give gruel, which is formed into a predetermined shape, heated and then cooled.

Description

쌀가루가 혼합된 어묵 제조방법{METHOD OF MANUFACTURING FISH CAKE MIXED WITH RICE FLOUR}Process of manufacturing fish paste mixed with rice flour {METHOD OF MANUFACTURING FISH CAKE MIXED WITH RICE FLOUR}
본 발명은 쌀가루가 혼합된 어묵 제조방법에 관한 것으로서, 보다 상세하게는 쌀가루가 혼합된 어묵 제조방법에 관한 것이다.The present invention relates to a method of manufacturing fish cake mixed with rice flour, and more particularly, to a method of preparing fish cake mixed with rice flour.
일반적으로 어묵은, 생선의 머리, 내장 및 비늘 등을 제거한 어육을 주재료로 하여 이에 밀가루, 감미료, 야채, 식염 등을 첨가하여 혼합한다. 그리고 이를 원통형 또는 사각형 등 다양한 형태로 성형하여 증숙 또는 유탕 처리한 후, 냉각함으로써 완성된다.In general, fish cake, fish meat from which fish heads, intestines and scales are removed, is mixed with flour, sweeteners, vegetables, salts, and the like. And it is formed by various shapes such as cylindrical or square steaming or lacquer treatment, and then completed by cooling.
이렇게 제조되는 어묵은, 아미노산과 불포화지방산을 대량 함유하고 있는 어육에 의해 예컨대, 인체에 영양을 공급하고 콜레스테롤을 저하시키며 특히 조리 및 먹기가 간단하여 반찬용 및 간식용으로 널리 식용되고 있다.Fish paste thus prepared is widely used for side dishes and snacks by, for example, nourishing the human body, lowering cholesterol, and especially easy to cook and eat by fish meat containing a large amount of amino acids and unsaturated fatty acids.
그러나 근래에 생산되고 있는 어묵은 생선의 가격상승에 따라 영양가보다는저렴한 가격의 생선을 많이 사용하고 특히, 증량을 목적으로 전분이나 밀가루를 많이 사용하여 어묵을 제조한다. 따라서 전분이나 밀가루 풍미가 있어 어묵 고유의 쫄깃거리는 조직감이 없고, 생선의 종류에 따라 영양가와 맛이 다른 문제점이 있다.However, fish cakes produced in recent years use fish of low price rather than nutritional value according to the rise in price of fish, and especially, fish cake is manufactured by using starch or flour for increasing purpose. Therefore, there is a starch or flour flavor, there is no chewy texture of fish paste, there is a problem that the nutritional value and taste is different depending on the type of fish.
또한 상기와 같은 일반적인 어묵은 예컨대, 한국인이 선호하는 부드러우면서 씹히는 맛의 조직감을 느낄 수 없음은 물론이고, 특히 밀가루 음식류에 민감한 사람의 경우에는 어묵 자체를 잘 즐기지 않는다는 문제점이 있다.In addition, such a general fish cake, for example, can not feel the texture of the soft and chewy taste preferred by Koreans, in particular, people who are sensitive to flour foods do not enjoy the fish cake itself.
그리고 별도의 파, 당근 등의 양념을 첨가한 어묵 또한 맛에서 일반적인 어묵과 특별한 차이가 없어 다양하고 까다로워져 가는 수요자의 입맛에 부응하지 못하고 있다.In addition, the fish paste added with seasonings such as green onions and carrots also does not have a special difference from the general fish paste in taste, and it does not meet the taste of the demanding consumers who are becoming diverse and difficult.
최근에는 다양한 인스턴트 식품이 일반화되어 가면서 쌀의 소비가 줄어들고 있는 추세이다. 이 인스턴트 식품은 예컨대, 컵라면이나 햄버거 등의 장기간 섭취는 비만 등의 건강에 해를 끼친다는 보고가 있다.Recently, the consumption of rice is decreasing as various kinds of instant foods are generalized. This instant food, for example, has been reported to cause long-term intake of cup noodles and hamburgers, such as obesity and health.
본 발명은 상기와 같은 문제점을 해결하기 위하여 창출된 것으로서, 영양이 있고 한국인의 입맛에 부응하며, 누구나 어묵을 즐길 수 있으며, 쌀의 소비 증대가 이루어지도록 한 쌀가루가 혼합된 어묵 제조방법을 제공하는데 그 목적이 있다.The present invention was created in order to solve the above problems, it is nutritious and meets the taste of Koreans, anyone can enjoy the fish cake, to provide a method for manufacturing fish cake mixed with rice flour to increase the consumption of rice The purpose is.
도 1은 본 발명에 따른 쌀가루가 혼합된 어묵 제조방법을 순차적으로 나타내 보인 개략적인 순서도.Figure 1 is a schematic flow chart showing sequentially the method of manufacturing fish paste mixed with rice flour according to the present invention.
상기와 같은 목적을 달성하기 위한 본 발명의 쌀가루가 혼합된 어묵 제조방법은, (a) 어육 70∼85%에 소금 1∼2%를 3차례로 나누어 넣고 그 사이에 얼음을 넣는 단계와; (b) 상기 어육의 염용성 단백질을 추출하여 망상조직을 만들고, 여기에 설탕 및 조미료 등으로 조미하는 단계와; (c) 쌀가루 10∼20%와 쌀 추출물 2∼5%를 투입하여 섞어 죽을 만드는 단계와; (d) 상기 죽을 일정 모양으로 성형한 후 가열처리하고 냉각시키는 단계;를 포함하는 것을 그 특징으로 한다.The method for preparing fish cake mixed with rice flour of the present invention for achieving the above object comprises the steps of: (a) dividing 1 to 2% salt three times in 70 to 85% of fish meat; (b) extracting the salt soluble protein of the fish meat to form a reticulated tissue, seasoning with sugar and seasonings thereto; (c) mixing 10-20% of rice flour and 2-5% of rice extract to make porridge; (d) forming the die into a predetermined shape, followed by heat treatment and cooling.
이하, 첨부된 도면을 참조하여 본 발명에 따른 바람직한 실시예를 상세히 설명하기로 한다.Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1에는 본 발명에 따른 쌀가루가 혼합된 어묵 제조방법을 순차적으로 나타내 보인 개략적인 순서도가 도시되어 있다.1 is a schematic flowchart showing a method of manufacturing a fish paste mixed with rice flour according to the present invention in sequence.
도면을 참조하면, 본 발명에 따른 쌀가루가 혼합된 어묵 제조방법은, 우선, 예컨대, 고급의 선상연육으로 이루어진 어육 70∼85%에 소금 1∼2%를 3차례로 나누어 넣고 그 사이에 얼음을 넣는다.(단계 110)Referring to the drawings, in the method of manufacturing a fish cake mixed with rice flour according to the present invention, first, for example, 70 to 85% of fish meat made of high-quality linear meat is divided into 3 times of 1% to 2% of salt and put ice therebetween. (Step 110)
이어서, 상기 어육의 염용성 단백질을 추출하여 망상조직을 만들고, 여기에 설탕 및 조미료 등으로 조미한다.(단계 120)Subsequently, the salt-soluble protein of the fish meat is extracted to form a network, and seasoned with sugar, seasoning, etc. (step 120).
그리고 쌀가루 10∼20%와, 쌀 추출물 2∼5%를 투입하여 섞어 죽을 만든다.(단계 130) 이때, 상기한 죽의 온도는 약 8℃ 이하로 한다.Then, 10-20% of rice flour and 2-5% of rice extract are mixed to make porridge. (Step 130) At this time, the temperature of the porridge is about 8 ° C or less.
또한 상기 죽을 일정 모양으로 성형한 후 가열처리 예컨대, 튀김, 증자, 배소하고 냉각시킨다.(단계 140) 그런 후 포장한다.In addition, the die is molded into a certain shape and then heated, for example, fried, cooked, roasted and cooled (step 140).
한편, 상기 단계 130에서, 상기 쌀가루는 쌀 종류별로 곱게 갈아서 준비하고, 상기 쌀 추출물은 현미를 볶아 추출한 것으로 한다.On the other hand, in step 130, the rice powder is prepared by grinding finely for each type of rice, the rice extract is to be extracted by roasting brown rice.
상술한 바와 같이 본 발명에 따른 쌀가루가 혼합된 어묵 제조방법은, 종래의증량 결착제로 전분이나 밀가루를 사용하는 대신에 쌀가루를 넣었고, 쌀 맛을 보강하기 위해 쌀 추출물을 넣었다. 그리고 쌀가루를 넣어 떨어진 탄력을 보강하기 위해서 흰 살 생선으로 제조한 고급 선상연육을 사용하였다.As described above, in the method of preparing fish cake mixed with rice flour according to the present invention, instead of using starch or flour as a conventional bulking agent, rice flour is added, and rice extract is added to reinforce the taste of rice. In order to reinforce the dropped elasticity by using rice flour, high-grade ship meat made of white fish was used.
이와 같이, 본 발명에 따른 쌀가루가 혼합된 어묵 제조방법에 의한 어묵은, 쌀이 혼합되어 있어 종래의 어묵과는 달리 식사대용으로 가능하다. 그리고 어묵의 고급화가 이루어질 수 있게 되었다.As described above, the fish cake prepared by the method of preparing fish cake mixed with rice flour according to the present invention is mixed with rice, and thus, it is possible to substitute meals. And the fish cake can be upgraded.
한편, 우리나라의 주식은 밥인데, 이 밥의 원료인 쌀 소비량이 해마다 감소하고 있다. 이러한 문제점은 본 발명에 따른 쌀가루가 혼합된 어묵 제조방법에 의한 어묵을 이용함으로써, 쌀을 다양하게 이용할 수 있다. 따라서 쌀의 소비를 촉진시킬 수 있다.Meanwhile, Korea's stock is rice, and the consumption of rice, the raw material of rice, is decreasing every year. This problem can be used in a variety of rice by using a fish cake by the method of manufacturing fish cake mixed with rice flour according to the present invention. Therefore, it can promote the consumption of rice.
상술한 바와 같이 본 발명에 따른 쌀가루가 혼합된 어묵 제조방법은 다음과 같은 효과를 갖는다.As described above, the method for preparing fish cake mixed with rice flour according to the present invention has the following effects.
종래의 증량 결착제로 전분이나 밀가루 대신에 쌀가루를 넣어 어묵을 제조함으로써, 부드러우면서 씹히는 맛과 탄력이 있어 한국인의 입맛에 부응할 수 있다.By adding rice flour instead of starch or flour as a conventional bulking agent, the fish cake can be prepared to have a soft and chewy taste and elasticity to meet the taste of Koreans.
그리고 종래의 어묵과는 차별화된 독특한 맛의 고급 어묵을 누구나 즐길 수 있으며, 쌀의 소비 증대가 이루어지질 수 있고, 인스턴트 식품을 대체할 수 있어 건강에 기여할 수 있다.And anyone can enjoy a high-quality fish cake with a distinctive taste different from the conventional fish cake, increase the consumption of rice can be made, can replace the instant food can contribute to health.
본 발명은 도면에 도시된 일 실시예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 당해 기술 분야에서 통상의 지식을 가진 자라면 이로부터 다양한변형 및 균등한 실시예가 가능하다는 점을 이해할 것이다. 따라서 본 발명의 진정한 보호 범위는 첨부된 특허청구범위에 의해서만 정해져야 할 것이다.Although the present invention has been described with reference to one embodiment illustrated in the drawings, this is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments are possible. Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Claims (2)

  1. (a) 어육 70∼85%에 소금 1∼2%를 3차례로 나누어 넣고 그 사이에 얼음을 넣는 단계와;(a) dividing 1 to 2% of salt three times with 70 to 85% of fish meat and putting ice in between;
    (b) 상기 어육의 염용성 단백질을 추출하여 망상조직을 만들고, 여기에 설탕 및 조미료 등으로 조미하는 단계와;(b) extracting the salt soluble protein of the fish meat to form a reticulated tissue, seasoning with sugar and seasonings thereto;
    (c) 쌀가루 10∼20%와 쌀 추출물 2∼5%를 투입하여 섞어 죽을 만드는 단계와;(c) mixing 10-20% of rice flour and 2-5% of rice extract to make porridge;
    (d) 상기 죽을 일정 모양으로 성형한 후 가열처리하고 냉각시키는 단계;를 포함하는 것을 특징으로 하는 쌀가루가 혼합된 어묵 제조방법.(D) a step of forming the die in a predetermined shape, the heat treatment and cooling step; rice flour mixed fish cake manufacturing method comprising a.
  2. 제1항에 있어서,The method of claim 1,
    상기 단계 (c)에서, 상기 쌀가루는 쌀 종류별로 곱게 갈아서 준비하고, 상기 쌀 추출물은 현미를 볶아 추출한 것을 특징으로 하는 쌀가루가 혼합된 어묵 제조방법.In the step (c), the rice flour is prepared by grinding finely for each type of rice, the rice extract is a method of manufacturing fish paste mixed with rice flour, characterized in that extracted by roasting brown rice.
KR1020030022657A 2003-04-10 2003-04-10 Method of manufacturing fish cake mixed with rice flour KR20040087801A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
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
KR101672799B1 (en) 2016-02-16 2016-11-04 이완순 Fish paste including Bamboo shoot and its manufacturing method

Cited By (2)

* Cited by examiner, † Cited by third party
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
KR101672799B1 (en) 2016-02-16 2016-11-04 이완순 Fish paste including Bamboo shoot and its manufacturing method

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