KR20060043264A - Hamburger patty made of fish and method of manufacturing the same - Google Patents

Abstract

Disclosed are a hamburger patty made of fish and a method of manufacturing the same. Burger patty manufacturing method made of the disclosed fish, (a) removing the non-ideal portion except the bones of the fish to freeze; (b) crushing and chopping the frozen fish at least once; (c) adding seasonings, spices and functional reinforcing materials to the ground and chopped fish and mixing them to make a high viscosity dough; (d) after molding the dough into a predetermined shape, and heating and cooling treatment; characterized in that it comprises a.

According to the present invention, there is an advantage that can be provided to the human health by supplying nutrients that are beneficial to humans, and satisfy the taste of consumers.

Hamburger Patty, Chopping, Blue Fish, Eel

Description

Hamburger patty made of fish and method of manufacturing the same

1 is a schematic flowchart showing sequentially a hamburger patty made of fish according to the present invention and a manufacturing method thereof

The present invention relates to a hamburger patty made of fish and a method for manufacturing the same, and more particularly, to a hamburger patty made of fish made of fish nutritionally and healthly useful and a method of manufacturing the same.

For example, the blue fish of the sea is rich in unsaturated fats and proteins, which is good for the growth and development of the brain and development of the pregnant women, infants, children and adolescents, and also for the prevention of aging, prevention and treatment of various diseases and adult diseases. It is known to have an effect.

In general, a hamburger patty is made of meat, such as beef, pork, or chicken, between breads, mixed with salt, seasonings, spices, etc., and then molded into a shape to be heated or not heated. Without freezing. At this time, most of them are not heated.

The hamburger patties thus prepared are delicious and nutritious evenly, so it is a representative food for children's nutritional snacks as well as adults' simple meals.

Such a hamburger patty is required to be grilled or fried so as to be eaten at the time of sale, and is mainly made of meat (mainly beef), and most of the fat is composed of saturated fatty acids.

However, hamburger patties use meat mainly for taste and nutrition, so they can supply enough protein, an essential nutrient for the growing conditions of children, while adults increase cholesterol by saturated fatty acids in meat. It can cause various adult diseases such as hypertension, heart disease, and arteriosclerosis, and it is also one of the food sources for obesity, which is increasing due to the westernization of diet, affecting not only adults but also obese children. Harming the health of children.

In addition, due to the incomplete heat treatment of meat, the main ingredient, food poisoning accidents caused by E. coli 0157: H7 have occurred, and burgers made from meat such as mad cow disease caused by beef have been reported to be unhealthy. I'm in a situation.

Because of this, recently, hamburger patties are all made of vegetables to improve the diet, but since the ingredients of the hamburgers are all made of vegetables, the taste is not good, and balanced nutrition is difficult to eat and when eating hamburgers. It could not satisfy the taste of consumers tamed by the chewy taste of meat.

The present invention was created in order to solve the above problems, hamburger made of fish that can help to health by supplying nutrients beneficial to humans by manufacturing fish instead of meat, and at the same time satisfy the taste of consumers The object is to provide a patty and a method of manufacturing the same.

Hamburger patty made of fish of the present invention for achieving the above object is characterized in that the fish, salt, seasonings, spices, and functional reinforcing materials are mixed with the crushed and chopped main material.

Burger patty manufacturing method made of fish of the present invention for achieving the above object comprises the steps of: (a) rapidly freezing by removing the irrational portion other than the bones of the fish; (b) crushing and chopping the frozen fish at least once; (c) adding seasonings, spices and functional reinforcing materials to the ground and chopped fish and mixing them to make a high viscosity dough; (d) after molding the dough into a predetermined shape, and heating and cooling treatment; characterized in that it comprises a.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

First, the hamburger patty made of fish according to the present invention is made of a mixture of fish, salt, seasonings, spices, and functional reinforcing materials, which are pulverized and chopped main ingredients.

The seasoning is used to extract fish meat, such as fish extract, the spice is used to remove the fishy smell of fish, to improve the taste of patty, ginger, garlic, onions, sesame leaves and flavor liquor is used. And the functional reinforcing material is used calcium, DHA, chlorella, etc., which is selectively used according to the product characteristics of the hamburger patty.

The table below shows the ratio of seasoning and spices in order to remove fishy fish and improve taste.

Raw material name content(%) Fish Meat Extract 10.00 garlic 24.98 onion 24.98 Taste 20.00 Ginger powder 2.53 Garlic powder 4.99 Sesame 12.52

The above table is a ratio based on the light blue fish, and may vary slightly depending on the type of fish, freshness and other external factors.

And at this time, the fish is made by removing the head, guts, etc. of the non-ideological part except the bone.

The fish includes eel. This eel refers to a fish whose body is as long as a snake, and taxonomically includes all edible species belonging to the Order Anguilliformes.

On the other hand, according to the synapse of Dongbobogam, the food made with the eel is a stamina type that is good for nourishing tonic, and has good protein (mucolytic protein and collagen with good detoxification and cell regeneration) and good fat (hypertension, diabetes, hepatitis, etc.). It contains vitamin C (unsaturated fatty acid which is especially good for adult diseases), vitamin A (300 ~ 1300 times of beef) and anti-aging, physiological activity, capillary strengthening, skin care, etc. , Vitamin B, mucin between male viremia, Condo leucine, calcium, magnesium, phosphorus, iron, potassium, sodium, etc. are known to improve weakness, recovery from illness, postpartum recovery.

Eel is rich in DHA661mg, EPA472mg, and Lecithin, which are the main constituents of the body's cell membranes and are indispensable for brain cells. Vitamin A, also found in eel, is a nutrient deeply related to vision and reproduction.

And the fish further includes a blue fish. In contrast to the white fish that live under the sea, the blue fish live close to the surface of the sea, so they swim around and practice a lot. Therefore, the muscle is hard, the fat content is 20% higher than white fish, and it is characterized by a lot of fishy. In terms of nutrition, high-quality amino acids are superior to white fish, as well as hemoglobin, and the dark red parts that are distinguished from ordinary flesh are flesh-colored mainly dark red. The blue fish is rich in fat, protein, as well as DHA, known as a healthy brain food (建 腦 食品), which is good for hair, and omega fatty acids EPA, calcium, vitamin B2, and vitamin D, which are unsaturated fatty acids that suppress the development of heart disease. .

When explaining the weight percent of the light blue fish in detail as shown in the table below, the horse mackerel was added as light blue fish.

Raw material name weight% Horse mackerel 29.22 Early (child) 14.61 Wheat starch 7.30 Fish Meat Extract 1.46 Recontamination 1.02 Sugar 0.44 Condiment 0.73 Glycine 0.37 Again 0.29 garlic 3.65 onion 3.65 Taste 2.92 Ginger powder 0.37 Calcium carbonate 2.19 Garlic powder 0.73 Sesame 1.83 Pollock 29.22 Sum 100

The weight percent of the above table may vary slightly depending on the type of fish and freshness and other external factors.

Referring to the manufacturing method of a hamburger patty made of fish according to the present invention made as described above are as follows.

Figure 1 is a schematic flowchart showing sequentially a method for manufacturing a hamburger patty made of fish according to the present invention.

Referring to FIG. 1, the method for manufacturing a hamburger patty made of fish according to the present invention firstly removes an indelible portion, for example, a head, an intestine, and the like except for the bones of the fish and rapidly freezes the whole.

At this time, after removing the head, intestines, such as the invisible portion of the fish, preferably freezing rapidly for 20 to 40 minutes between minus 40 to 45 degrees.

Subsequently, the frozen fish is pulverized and chopped at least once in step 110.

That is, the frozen fish is first crushed largely and then secondly crushed small. This is because, because it is a frozen fish, it is not crushed if it is pulverized at a time. And when thawing and crushing the fish, there is a risk of freshness and deterioration.

In addition, seasoning, spice functional reinforcing material is added to the ground and chopped fish, for example, mixed with mortar to make a high viscosity dough (step 130).

That is, salt is added to the ground and chopped fish in the mortar to elute salt-soluble protein to make a high viscosity dough. At this time, rather than cutting at the time of mixing as described above, the texture is imparted using a mortar.

Subsequently, the dough made by mixing as described above is molded into a predetermined shape, and is then heat-treated at room temperature of 80 to 100 degrees for 10 to 20 minutes (step 140).

And it is heated and cooked completely, preferably after cooling for 15 to 20 minutes at room temperature 5-7 degrees, it is packaged and stored or distributed in a frozen or refrigerated state (step 150).

As described above, the fish used in the hamburger patty manufactured as described above may use eel or blue fish.

Hamburger patty made of fish according to the present invention prepared as described above, because it is manufactured using fish that does not remove bones instead of meat, nutritionally contains a lot of unsaturated fatty acids, such as DHA different from conventional hamburger patties Doing.

And hamburger patties made of fish according to the present invention, high protein, high calcium, low fat, low calorie hamburger patties, because it can be beneficial to human health by supplying beneficial nutrients, and because it was made after cooking and fully cooked E. coli 0157: Food poisoning accidents caused by H7 can be prevented.

And when cooking a hamburger patty, it is possible to eat just by warming up cooking is simple and convenient.

As described above, a hamburger patty made of fish according to the present invention and a method of manufacturing the same have the following effects.

Instead of meat, such as beef or pork, it is made of fish and can provide health benefits by providing beneficial nutrients to people.

And since it's made from fish, not pure vegetable ingredients, it can satisfy the taste of consumers.

Although the present invention has been described with reference to one embodiment shown 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 (7)

A hamburger patty made from fish characterized by a mixture of crushed and chopped fish, seasonings, spices, and functional reinforcing materials. The method of claim 1, The fish is a hamburger patty made of fish, characterized in that made by removing the non-ideal portion except bone. The method of claim 1, The fish patties made of fish, characterized in that the fish including eel or blue fish. The method of claim 3, wherein Hamburger patty containing the blue fish, horse mackerel 27.00 to 33.00% by weight, early 12.00 to 17.00% by weight, wheat starch 5.00 to 10.00% by weight, fish meat extract 0.50 to 5.00% by weight, recontaminated 0.50 to 5.00% by weight, sugar 0.10 to 1.00 wt%, seasoning 0.5 ~ 1.00 wt%, glycine 0.10 ~ 0.60 wt%, again 0.10 ~ 0.60 wt%, garlic 3.00 ~ 4.00 wt%, onion 3.00 ~ 4.00 wt%, taste liquor 2.50 ~ 3.50 wt%, ginger powder 0.10 ~ Hamburger patty made from fish characterized in that it is 1.00% by weight, calcium carbonate 1.70 ~ 2.50% by weight, garlic powder 0.50 ~ 1.00% by weight, sesame leaves 1.50 ~ 2.00% by weight, pollack flesh 27.00 ~ 33.00% by weight. (a) rapidly freezing by removing the non-Island part except the bones of the fish; (b) crushing and chopping the frozen fish at least once; (c) adding seasonings, spices and functional reinforcing materials to the ground and chopped fish to mix to make a high viscosity dough; (d) forming the dough into a predetermined shape and then heating and cooling the hamburger patties. The method of claim 5, wherein The fish is a hamburger patty manufacturing method made of fish, characterized in that using the eel or blue fish  The method of claim 5, wherein The seasonings and spices, fish meat extract 8.00 ~ 12.00% by weight, garlic 23.00 ~ 28.00% by weight, onion 23.00 ~ 28.00% by weight, taste liquor 18.00 ~ 22.00% by weight, ginger powder 2.00-3.00% by weight, garlic powder 4.00-6.00% by weight , 10.00-15.00% by weight of sesame leaves hamburger patty manufacturing method made of fish, characterized in that.

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