KR20070020545A - The boiled fish paste manufacture process with oyster - Google Patents
The boiled fish paste manufacture process with oyster Download PDFInfo
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- KR20070020545A KR20070020545A KR1020070009887A KR20070009887A KR20070020545A KR 20070020545 A KR20070020545 A KR 20070020545A KR 1020070009887 A KR1020070009887 A KR 1020070009887A KR 20070009887 A KR20070009887 A KR 20070009887A KR 20070020545 A KR20070020545 A KR 20070020545A
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- oysters
- fish
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- oyster
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- 241000237502 Ostreidae Species 0.000 title claims abstract description 35
- 235000020636 oyster Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 32
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 238000005520 cutting process Methods 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 239000007787 solid Substances 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 238000001125 extrusion Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000013329 compounding Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 238000012858 packaging process Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000006227 byproduct Substances 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000021403 cultural food Nutrition 0.000 abstract 1
- 238000009313 farming Methods 0.000 abstract 1
- 239000002075 main ingredient Substances 0.000 abstract 1
- 235000021264 seasoned food Nutrition 0.000 abstract 1
- 239000000654 additive Substances 0.000 description 4
- 239000012267 brine Substances 0.000 description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 238000009360 aquaculture Methods 0.000 description 3
- 244000144974 aquaculture Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 229940029982 garlic powder Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000009245 Elaeagnus multiflora Nutrition 0.000 description 1
- 240000000298 Elaeagnus multiflora Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241000264060 Lethrinus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 굴을 주재로 한 어묵(굴묵)의 제조방법에 관한 것이다.The present invention relates to a method for producing fish cakes (oysters) based on oysters.
더욱 상세하게는 본 출원인이 선출원 특허 받은 바 있는 특허제 321992호와 관련된 굴을 주재로 한 어묵(굴묵)의 제조방법에 관한 것이다.More specifically, the present invention relates to a method for manufacturing fish paste (oyster) based on oysters related to the patent application No. 321992 to which the applicant has previously applied for a patent.
종래의 어묵은 생선 가공 과정에서 생긴 부산물을 이용하고 있기 때문에 산폐등이 비위생적인 결점이 있었고 또한 어종에 따라 영양가가 다르기 때문에 이로서 얻어진 어묵 자체에도 영양가가 다른 결점이 있었던 것이다.Since fish paste is a by-product produced in the conventional fish processing process, wildfires have an unsanitary defect, and since the nutritional value varies depending on fish species, the fish paste itself has a different nutritional value.
이와 같은 문제점을 개선하기 위하여 창안된 상기의 선특허 발명은 이의 발명요지가 국내에서 대량 양식이 가능하고 영양가가 고루 함유된 양식 굴을 주재로 하고 여기에 부재로서 생선연육을 하되 이의 배합비를 50~65 : 20~30 wt%비로 하고 주재와 부재의 세절된 크기를 가로 세로의 길이 3cm로 하였기 때문에 식감(食感)과 식미(食味)가 저조하여 음식문화 고급화 추세에 부응하기 어려운 문제점이 있었던 것이다.In order to improve the above problems, the above-mentioned patent patent invention is based on the oysters, which are the main subject of the invention, which are capable of mass farming in Korea and contain nutrients evenly. 65: 20 ~ 30 wt% ratio, and the size of the main body and the member was 3cm in length and width, so the texture and taste were low, making it difficult to meet the trend of food culture. .
본 발명은 이상의 문제점을 개선하기 위하여 발명한 것으로 이의 발명요지는 굴을 주재로 한 어묵을 제조함에 있어 이의 식감과 식미를 높이기 위하여 주재인 굴과 부재인 생선 연육을 가로 세로의 길이가 1cm 범위로 세절이 가능하게 이를 냉동실에 투입하여 급냉동시켜 고체화시킨 상태에서 세절기로 세절함으로서 당질 및 조미 첨가식품이 이에 고루 혼합되므로서 식감을 좋게 하고 또한 주재인 굴과 부재인 연육의 배합비를 조성함에 있어 연육의 함량을 종래의 굴 50~65wt%에 연육 20~30wt%를 굴 40~55wt%에 연육 30~40wt%로 연육의 비율을 높히게 하므로서 식미를 높임으로서 음식문화 고급화 추세에 부응할 수 있게 한 것이다. The present invention has been invented to improve the above problems, the present invention is to produce a fish cake mainly oysters in order to increase the texture and taste of the oysters and the member of fish meat that is the main body in the length and width range of 1cm By cutting it into a freezer compartment and freezing it in a solid state in order to cut it into pieces, it is finely mixed with sugar and seasoned foods so as to improve the texture and to make a blending ratio of oyster, which is main ingredient, and absent meat. The content of the meat is 50 ~ 65wt% of conventional oysters, 20 ~ 30wt% of meat, 40 ~ 55wt% of oysters, and 30 ~ 40wt% of meat. It is.
굴을 주재로 한 어묵의 제조방법 Manufacturing method of fish paste mainly from oysters
Description
도1은 본 발명의 공정표시도1 is a process display of the present invention
※도면의 주요부분에 대한 부호의 설명※ Explanation of symbols for main parts of drawing
1-주재세절공정 1a-냉동실 1b-세절기1-
2-부재세절공정 2a-냉동실 2b-세절기2-
3-배합공정 3a-당질류 3a-1-야채류 3-
3a-2-조미료 첨가 3b-배합기 4-압출공정3a-2-Seasoning Addition 3b-Blender 4-Extrusion Process
4a-압출기 4b-절단기 5-가열공정 4a-Extruder 4b-Cutter 5-Heating
5a-식용유 투입 5b-버너 6-냉각공정 5a-
6a-냉풍기 7-포장공정 7a-진공포장기6a-Cooler 7-
본 발명은 굴을 주재로 한 어묵(굴묵)의 제조방법에 관한 것이다.The present invention relates to a method for producing fish cakes (oysters) based on oysters.
더욱 상세하게는 본 출원인 선출원 특허 받은 바 있는 특허제321992호와 관련된 굴을 주재로 한 어묵의 제조방법에 관한 것이다. More specifically, the present invention relates to a method for manufacturing fish cakes based on oysters associated with the present patent application No. 321992.
종래의 어묵은 주로 생선 가공 과정에서 생기는 부산물을 이용하였기 때문에 산폐등의 비위생적인 결점이 있고 또한 각종 어류들은 그 어종에 따라 영양가가 각각 다르기 때문에 어묵 자체의 영양가도 균열하지 못한 결점이 있었던 것이다.Conventional fish paste has an unsanitary flaw, such as acid waste, mainly by using the by-products generated during the processing of fish, and also because there is a defect that the nutritional value of the fish paste itself does not crack because the nutritional value is different depending on the fish species.
한편 바다에서 생산되는 굴은 인공 양식이 가능한 영양가가 높은 자양식품임이 널리 알려져 있으나 가공식품화하기에는 가공상 어려움이 있기 때문에 양식어업이 부진한 결점이 있었던 것이다.On the other hand, oysters produced in the sea are widely known to be nutritionally rich foods that can be artificially cultured, but they have had a drawback in aquaculture, because they are difficult to process into processed foods.
이와 같은 문제점을 개선하고자 본 출원인이 발명한 상기의 선출원 특허는 이의 발명요지가 주재인 굴과 부재인 연육을 가로길이 3cm 범위되게 세절한 후 이를 배합함에 있어 세절된 굴 40~50wt%에 세절 연육 20~30wt%비에 당질과 채소 및 조미료를 첨가 배합하였기 때문에 굴과 연육은 입도가 너무 커서 첨가물을 고루 함유되지 못한 관계로 식감과 식미가 저조된 결점이 있어 식생활 문화 고급화 추세에 부응할 수 없는 결점이 있었던 것이다.In order to improve such a problem, the above-mentioned patent application invented by the present applicant has a chopped meat at 40-50 wt% of the oysters cut in the chopped oyster, which is the main subject of the present invention, in the chopped oyster and the absent meat in the range of 3 cm. Since sugar, vegetables and seasonings are added and blended at a ratio of 20 to 30 wt%, oysters and meats are too large in size to contain additives, resulting in poor texture and taste. There was a flaw.
본 발명은 이상의 문제점을 개선하고자 창안한 것으로 이의 발명요지는 식 감(食感)을 높이기 위하여 주재된 굴과 부재인 생선연육을 가로세로 1cm 이하로 생물상태에서 세절을 가능케 하기 위하여 이를 급냉동처리과정을 거쳐 고체상태에서 세절기로 세절함으로서 당질 및 조미 첨가물의 고루 배합되게 하고 또한 식미(食味)를 높이기 위하여 굴과 생선 연육의 배합비에 있어 생선 연육의 배합비를 종래보다 높게 할 것이다.The present invention has been made to improve the above problems, and the object of the present invention is to freeze the oyster and the fish meat, which is the predominant member to increase the texture, in order to enable fine cutting in a biological state of 1 cm or less. In order to make the sugar and seasoning additives evenly blended by cutting in a solid state through the process, the mixing ratio of fish meat is higher than before in the mixing ratio of oyster and fish meat.
먼저 이의 구성비를 설명하면 다음과 같다.First, its composition ratio is as follows.
다음으로 제조공정을 설명하면 다음과 같다.Next, the manufacturing process will be described.
※제1공정 : 이는 주재 세절공정(1)으로서 주재로 인 굴(양식)을 염수에 투입하여 깨끗이 씻은 다음 냉동실(1a)에 투입하여 급냉동시켜 고체가 된 상태에서 세절기(1a)를 이용하여 가로 세로 길이 1cm이만 되게 세절한다.※ The first step: This is the main cutting process (1). The phosphorus (aquaculture) is introduced into the brine, and then washed.Then, the freezing chamber (1a) is used to rapidly cool the solid by using the washing machine (1a). Cut it into 1cm long and 1cm long.
※제2공정 : 이는 부재, 세절공정으로서 제1공정과는 별도로 생선 연육(잡어)를 염수에 투입하여 깨끗이 씻은 다음 냉동실(2a)에 투입하여 급냉동시켜 고체 가 된 상태에서 세절기(2b)를 이동하여 가로 세로 길이 1cm 이하 되게 세절한다.※ Second process: This is a member, a cutting process. In addition to the first process, fish meat (fish) is added to the brine and washed thoroughly, and then it is added to the freezer (2a) and rapidly frozen to become a solid machine (2b). Move and cut to 1cm or less in length and width.
※제3공정 : 이는 배합공정(3)으로서 제1공정에서 얻어진 주재 40~55wt%와 제2공정에서 얻어진 부재 30~40wt%, 당질류(3a)인 밀가루와 콩가루를 2:1비로 된 것 10~12wt%와 당근과 양파 등의 야채류(3a-1) 5~8wt%와 조미료 소금, 깨가루, 설탕, 마늘 가루를 첨가한 상태에서 배합기(3b)에 투입하여 충분히 배합한다. ※ 3rd step: This is the compounding step (3), which is 40 ~ 55wt% of the main material obtained in the first step, 30 ~ 40wt% of the member obtained in the second step, and flour and soybean powder (3a) in a 2: 1 ratio. 10 ~ 12wt% and 5 ~ 8wt% of vegetables (3a-1) such as carrots and onions, seasoning salt, sesame powder, sugar, and garlic powder are added to the blender (3b) and mixed well.
※제4공정 : 이는 압출공정(4)으로서 제3공정에서 배합된 것을 압출기(4a)에 투입하여 떡가래 형상으로 압출함과 동시에 절단기(4b)로서 10~30cm 길이로 절단한다.※ 4th step: This is the extrusion process 4, what was mix | blended in the 3rd process is put into the extruder 4a, and it extrudes into the shape of a rice cake, and simultaneously cut | disconnects 10-30 cm in length as the
※제5공정 : 이는 가열공정(5)으로서 제4공정에서 얻어진 압출물에 미량의 식용유(5a)를 뿌린 후 가열솥에 투입하여 버너(5b)로서 150~200℃의 열로서 가열 증숙한다.※ 5th process: It sprinkles a small amount of
※제6공정 : 이는 냉각공정(6)으로서 제5공정에서 가열 증숙한 증숙물을 냉풍기(6a)로 냉각시킨다.※ 6th process: This is a
※제7공정 : 이는 포장공정(7)으로서 제6공정에서 냉각이 끝나면 이를 비닐 포대에 넣어 건조포장기(7a)로 가공 포장한다.※ 7th step: This is the packing process (7), after cooling in the 6th process, it is put into a plastic bag and processed and dried by a dry packing machine (7a).
다음으로는 본 발명의 실시예를 설명하면 다음과 같다. Next, an embodiment of the present invention will be described.
※실시예 제1공정 : 이는 주재 세절공정(1)으로서 염수에 의해 깨끗이 씻어진 생물 상태인 양식 굴 50kg을 마련하였다. 이를 냉동실(1a)에 투입하여 급냉시켜 고체상태인 것을 통상의 세절기를 이용하여 세절한 바 가로세로 1cm 범위의 세절된 굴을 얻게 되었다. Example 1 This process was carried out as a cutting process (1) of the prefecture, and prepared 50 kg of cultured oysters which were in a biological state washed with brine. This was put into the freezing chamber (1a) and quenched to obtain a solid chopped oysters in the range of 1cm in width bar was cut using a conventional cutting machine.
※실시예2공정 : 이는 부재 세절공정(2)으로서 염수에 의해 깨끗이 씻어진 생선 상태의 잡어 연육 35kg을 마련하여 이를 냉동실에 투입하여 급냉동시켜 고체상태가 된 것을 통상의 세절기에 이용하여 가로 세로 길이 1cm 범위로 세절하였다.※ Example 2 Process: This is a member cutting process (2), which prepares 35 kg of catched fish meat in the state of fish washed with brine, and puts it into a freezer to rapidly freeze it into a solid state using a conventional washing machine. It was cut to a length of 1 cm.
※실시예 제3공정 : 이는 배합공정(3)으로서 배합기(3b)내에 제1공정에서 얻어진 세절된 굴 50kg와 제2공정에서 얻어진 세절된 연육 35kg에 별도로 마련된 밀가루와 콩가루를 2:1비로 배합된 것 10kg 와 세절된 당근과 세절된 양파를 2:1비로 배합된 것 5kg에 미량의 소금, 깨가루를 첨가한 상태에서 충분히 혼합하였다.Example 3 Process: This is a compounding process (3), in which the flour and soy flour separately prepared in 50 kg of chopped oysters obtained in the first process and 35 kg of chopped meat obtained in the second process are mixed in a 2: 1 ratio. 10 kg of sliced carrots and sliced onions were mixed in a ratio of 2: 1 in 5 kg of a small amount of salt and sesame powder.
※실시예 제4공정 이는 압출공정(4)으로서 제3공정에서 얻어진 배합물을 압출기(4a)에 투입하여 떡가래형상으로 압출함과 동시 절단기도 3cm 길이로 절단하였다.Example 4 Step 4 As the extrusion step 4, the compound obtained in the third step was introduced into an extruder 4a to be extruded into a rice cake shape, and the simultaneous cutter was also cut to a length of 3 cm.
※실시예 제5공정 이는 가열 공정(5)으로서 제4공정에서 얻어진 압출물에 미량의 식용유를 뿌린 후 가열솥에 투입하여 200℃로 3분간 가열 증숙하였다.Example 5 This was a heating step (5), and after sprinkling a small amount of cooking oil on the extrudate obtained in the fourth step, it was put in a heating cooker and heated and steamed at 200 ° C. for 3 minutes.
※실시예 제6공정 : 이는 냉각공정(6)으로서 제5공정에서 얻어진 가열물을 냉풍기(6a)를 이용하여 온도 15℃로 냉각시켰다.Example 6 Step 6: This was a
※실시예 제7공정 : 제6공정에 냉각된 것을 비닐 포대에 투입하여 진공 포장기(7a)로 포장한 바 100g 들이 1000개를 얻게 되었다.Example 7 The coolant in the sixth step was put into a plastic bag and packaged with a
그리고 이를 시식한 바 종래의 것(특허제32992호)에 비하여 식감과 식미가 현저히 향상되어 양질의 간식 식품이 되었다As a result, the taste and taste were significantly improved compared to the conventional one (Patent No. 32992), resulting in a high quality snack food.
이상과 같이 하여 얻어진 굴을 주재로 한 어묵은 통상의 생선 가공 과정에서 부산물로 얻어진 연육 어묵에 비해 영양가가 높을 뿐만 아니라 비타민과 미네랄이 풍부하기 때문에 빈혈, 간장병후의 체력 회복에 매우 유용한 식품이 되었다.Oyster fish cakes obtained as described above are not only nutritious but also rich in vitamins and minerals compared to the beef fish cakes obtained as a by-product during normal fish processing, making them a very useful food for recovery of stamina after anemia and liver disease.
이와 같이 굴은 어패류 중에서 여러 가지 영양소를 가장 이상적으로 갖고 있는 건강식품이기 때문에 고대로마 황제들은 굴요리를 즐긴 것으로 전해오고 있고 지금도 구미각국에서는 굴을 바다에서 나는 우유라고 부르고 있는 것이다.As the oyster is a health food that ideally contains various nutrients among seafood, ancient Roman emperors are said to have enjoyed oyster cooking, and even in Gumi, oysters are called milk from the sea.
굴을 구성하고 있는 성분은 아래와 같다. (1가부분은 100g)The constituents of the oyster are as follows. (100g for 1 part)
이상과 같이 본 발명은 굴을 주재로 하고 생선 잡어 연육을 부재로 하고 여기에 당질로서 밀가루와 콩가루 그리고 첨가제로서 당근과 양파등의 야채루와 조미료로서 미량의 소금, 설탕, 깨가루, 마늘가루를 첨가함에 있어 부재인 연육의 배합비를 높힘과 동시 주재와 부재를 종래(가로 세로 3cm)에 비하여 세절(가로세로 1cm 로)하였기 때문에 당질 및 첨가물이 골고루 배합되어지면서 식감과 식미를 종래보다 현저히 높혔기 때문에 식생활 문화의 고급화 추세에 부응할 수 있을뿐만 아니라 양식 어업을 활성화 시킬 수 있게 하였기 때문에 어민 소득 증대에 크게 기여할 수 있어 매우 유용한 발명인 것이다.As described above, the present invention is based on oysters, and fish is absent in the absence of meat, and as a sugar, flour and soy flour, and vegetable and vegetable powders such as carrots and onions as additives, and salt, sugar, sesame powder, and garlic powder as seasonings. In addition, the addition ratio of the meat was increased, and the main subject and the member were cut (1cm in width) compared to the conventional (3cm in width), so that the sugar and additives were evenly blended, resulting in a significantly higher texture and taste. Therefore, it is a very useful invention because it can not only respond to the trend of advanced culture of culture, but also enable the aquaculture fishing to be greatly contributed to the increase of fishermen's income.
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| KR101582658B1 (en) | 2015-07-15 | 2016-01-21 | (주)폴리온 | Manufacturing method of functional food made from oyster |
| KR20210064837A (en) * | 2019-11-26 | 2021-06-03 | 주식회사 가야촌 | Slices of Boiled Meat Containing Flammulina Velutipes Condiments and Manufacture Device and Method Thereof |
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| JPS61247359A (en) | 1985-04-23 | 1986-11-04 | Shiyoubee:Kk | Kamaboko (boiled fish paste) |
| KR100321992B1 (en) | 1998-11-06 | 2002-06-22 | 홍영삼 | Method for manufacturing boiled fish paste using oyster as main ingredient |
| KR100377541B1 (en) | 1999-12-17 | 2003-03-26 | 한국식품개발연구원 | Manufacturing Method for Oyster Sauce |
| JP4033321B2 (en) * | 2000-02-21 | 2008-01-16 | 株式会社紀文食品 | Oden production method |
| KR20020076514A (en) * | 2001-03-29 | 2002-10-11 | 김쌍술 | Ginseng Radix Boiled Fish Paste And Manufacturing Method |
| KR20010102894A (en) * | 2001-10-19 | 2001-11-17 | 유신규 | Uncooked an oyster jeuy a manufacturing process |
| KR100454229B1 (en) | 2002-07-11 | 2004-10-26 | 한국식품개발연구원 | Preparation of seasoned and vacuum cooked oyster product |
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| KR101582658B1 (en) | 2015-07-15 | 2016-01-21 | (주)폴리온 | Manufacturing method of functional food made from oyster |
| KR20210064837A (en) * | 2019-11-26 | 2021-06-03 | 주식회사 가야촌 | Slices of Boiled Meat Containing Flammulina Velutipes Condiments and Manufacture Device and Method Thereof |
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