KR20050075646A

KR20050075646A - Manufacturing method of fish bun stuffed

Info

Publication number: KR20050075646A
Application number: KR1020040003586A
Authority: KR
Inventors: 이명석
Original assignee: 이명석
Priority date: 2004-01-17
Filing date: 2004-01-17
Publication date: 2005-07-21
Also published as: KR100565965B1

Abstract

본 발명은 생선육과 야채를 조미료와 같이 혼합하여 만두피내에 넣어 구성한 생선만두 및 그 제조방법에 관한 것이다.The present invention relates to a fish dumpling made by mixing fish meat and vegetables together with seasonings and putting in a dumpling skin, and a method of manufacturing the same.

즉, 만두피내에 각종 생선살을 분쇄기로 분쇄한 생선살분쇄물과 무말랭이 세절물과 생무우분쇄물, 양배추세절물, 파, 부추, 당근세절물을 가공한 야채류와 후추, 계피가 혼합된 조미료와 돼지고기로 구성되는 내용물을 넣어 구성시킨 생선만두와 이 생선만두를 제조하기 위해 생선살을 신선한 상태에서 분쇄하고 무말랭이세절물과 생무우분쇄물, 양배추세절물, 파, 부추, 당근세절물을 삶아서 탈수가공한 야채류를 준비하여 이를 4 : 6의 비율로 혼합하여 주재료를 제조하고 상기 주재료에 후추와 계피가 혼합된 조미료 15중량%와 돼지고기분쇄물 10중량%를 첨가하여 생선만두를 제조하는 것이다. In other words, the seasonings of fish meat grinds, shredded radish slices, raw radish grinds, cabbage slices, green onions, leeks, carrot slices, and seasoned with pepper, cinnamon Fish dumplings made up of pork contents and crushed fish meat to produce fresh dumplings, boiled radish and fresh radish grinds, cabbage slices, green onions, leek and carrot slices Dehydrated vegetables are prepared and mixed at a ratio of 4: 6 to prepare a main ingredient, and 15% by weight of seasonings mixed with pepper and cinnamon and 10% by weight of pork grits are prepared to prepare fish dumplings. .

Description

Dumplings and its manufacturing method {Manufacturing method of fish bun stuffed}

본 발명은 생선육 분쇄물과 야채류 세절물을 일정비율로 혼합하고 조미료를 첨가하여 만두피내에 넣어 구성한 생선만두와 그 제조방법에 관한 것이다.The present invention relates to a fish dumpling and a method for manufacturing the fish dumplings prepared by mixing the fish meat pulverized products and vegetables cut pieces in a predetermined ratio and adding seasonings into the dumpling skin.

종래의 만두는 만두피내에 쇠고기, 돼지고기와 같은 육류를 잘게 썰어 약간의 야채와 조미료를 넣어서 구성하고 있으나 육류는 지방분이 많아 칼로리가 높기 때문에 체내에서 에너지를 방출하고 남는 량이 많아 축적되므로 비만을 초래하고 콜레스테롤을 증가시키는 등으로 문제를 일으키는 결점이 있었다.Conventional dumplings are made by slicing meats such as beef and pork in the dumpling skin and putting some vegetables and seasonings. However, meat has high fat content and calories are high. There was a flaw that caused problems such as increasing cholesterol.

본 발명은 위와 같은 종래의 결점을 시정하기 위하여 고단백질의 저칼로리 식품이 되도록 생선야채만두와 그 제조방법을 개발한 것이다.The present invention is to develop a fish vegetable dumplings and a method of manufacturing the same to be a low-calorie food of high protein in order to correct the above conventional drawbacks.

이를 보다 상세히 설명하면 다음과 같다. This will be described in more detail as follows.

본 발명은 밀가루반죽으로 얇게 만든 만두피내에 생선살분쇄물과 각종 야채세절물을 4 : 6정도의 비율로 혼합하고 생선살분쇄물과 야채세절물을 혼합한 것의 15중량%정도되게 비린내방지용 향신료를 혼합한 조미료와 돼지고기 분쇄물10중량%를 넣어 구성되는 생선만두와The present invention mixes fish grits and various vegetable shreds in a ratio of 4: 6 in the dumpling skin made of flour dough thinly, and mixes fish grits and vegetables shreds with 15% by weight of anti-smelling spices. Fish dumplings made with 10% by weight of mixed seasonings and ground pork

상기 만두를 제조하기 위해 본 발명은 각종 생선의 신선한 살을 분쇄기로 분쇄하고 야채세절물을 준비하여 이들을 4 : 6 정도의 비율로 혼합하여 주재료로 제조하는 단계와 In order to prepare the dumplings, the present invention grinds the fresh flesh of various fish with a grinder, prepares vegetable sachets, and mixes them at a ratio of about 4: 6 to prepare them as main ingredients;

무말랭이를 삶아서 탈수기로 탈수하고 2∼3mm길이로 세절한 것과 생무우를 세척하고 분쇄기로 분쇄한 것을 탈수기에 넣어 탈수한 것과 양배추를 가로세로 2∼3mm크기로 세절한 것과 파를 2∼3mm로 세절한 것과 부추를 2∼3mm로 세절한 것과 당근을 삶아서 탈수한 다음 2∼3mm크기로 세절한 것을 같은량으로 혼합하여 야채세절물을 준비하는 단계와 Boil dried radish, dehydrated with a dehydrator, cut into 2 ~ 3mm length, washed raw radish, and crushed with a grinder into dehydrator, dehydrated cabbage with 2-3 ~ 3mm length, and cut leeks with 2-3mm. Prepare the vegetable slices by cutting the sliced pieces of leek and leek into 2-3mm, boiling the carrots and dehydrating them.

그루타민산나트륨, 다시마분말, 생강분말, 소금, 간장을 조합한 것에 계피가루와 후추를 첨가하여 조미료를 제조하는 단계와Preparing seasoning by adding cinnamon powder and pepper to a combination of sodium glutamate, kelp powder, ginger powder, salt, and soy sauce;

돼지고기분쇄물을 준비하는 단계로 이루어지고 To prepare the pork ground

준비된 주재료에 대하여 조미료를 15중량%, 돼지고기분쇄물을 10중량% 첨가하여 만두피속에 넣고 증숙시키는 방법으로 생선만두를 제조하는 방법이다.Fish dumplings are prepared by adding 15% by weight of seasoning and 10% by weight of pork ground to steamed dumplings.

이와같이 제조된 본 발명은 주재료가 생선살과 야채세절물이기 때문에 저열량식품이고 소화가 잘 될 뿐만 아니라 필수영양소가 골고루 함유되어 인체에 유익한 식품이되고 생선살과 야채세절물의 혼합비를 4 : 6 정도로 조성했기 때문에 비린네가 거의 없어 먹기 좋은 만두가 되고 야채는 무우와 양배추, 파, 부추, 당근을 가공한 혼합물이기 때문에 각종 비타민과 무기질이 풍부하며 입안에 넣어 씹을 때 맛이 단백하고 돼지고기를 넣었기 때문에 지방을 보충할수 있고 조미료에 계피와 후추를 혼합하였기 때문에 생선비린맛과 냄새를 거의 완벽하게 제거하여 먹을때 비린맛이 거의 없는 생선만두를 얻을 수 있게 되는 것이다.The present invention prepared as described above is a low calorie food and digestion as well as the main ingredients are fish meat and vegetable slices, and the essential nutrients are evenly distributed to be beneficial to the human body and the mixing ratio of fish meat and vegetable slices is about 4: 6. Because there is little fishine, it is a good dumpling and vegetables are a mixture of radish, cabbage, green onion, leek, and carrot, so it is rich in various vitamins and minerals. Because you can replenish fat and mix seasonings with cinnamon and pepper, you can get fish dumplings that have almost no fishy taste when you eat them by eliminating fishy fishy taste and smell almost completely.

특히 본 발명의 야채세절물은 무말랭이를 삶아서 탈수기로 탈수하여 수분을 제거시킨 후 2∼3mm로 세절한 것을 생무우분쇄물과 양배추, 부추, 파, 당근가공물과 혼합하였기 때문에 씹을때 느끼는 맛이 독특하고 증숙과정에서 만두피가 파손되지 않아 상품성이 높은 만두를 제조할수 있게 되며 고단백 저칼로리제품으로 식생활에 유익함을 주게 되는 이점을 얻는 것이다.In particular, the vegetable slice of the present invention is boiled radish, dehydrated with a dehydrator to remove moisture, and then cut into 2 to 3 mm, which is mixed with raw radish grinding and cabbage, leek, green onion, and carrot processed products. In the steaming process, the dumpling skin is not broken, so it is possible to manufacture dumplings with high commercial value, and high protein and low calorie products are beneficial to the diet.

Claims

Seasoned vegetables, pepper, and cinnamon, which consist of finely chopped ground meat, dried radish, cabbage, green onion, leek, and carrot Fish dumplings composed of pork ground

The fish meat grind and vegetable shreds of claim 1, the mixing ratio is 4: 6 and the seasonings and pork grinds are characterized in that the fish meat and vegetable mixture is added by 15% by weight and 10% by weight dumpling

Crush the fish meat with a grinder, boil the radish and dehydrate it into 2 ~ 3mm slices, and cut fresh radishes, cabbage, leeks, leek, and carrots into 2 ~ 3mm pieces to make processed vegetable slices. Preparing a main material by mixing at a ratio of

Preparing a seasoning by combining sodium glutamate, kelp, ginger, salt, and soy sauce and adding cinnamon and pepper;

To prepare the pork ground, prepare the ingredients

Fish dumpling manufacturing method characterized in that by adding 15% by weight of seasoning and 10% by weight of pork ground to the main ingredients mixed with fish flesh and vegetables sachets and wrapped them in steamed steamed steamed steam