KR20070103627A - Manufacturing method of fish meat paste using bean curd - Google Patents

Abstract

A method for manufacturing fish cakes using bean curds is provided to remove the possibility of bacterial infection while grinding fish meat at low temperature, and enable good molding even at low temperature. A method for manufacturing fish cakes using bean curds includes the steps of: putting thawed fish meat into a grinder to grind the fish meat, and adding 2-6 parts by weight of edible salt to 100 parts by weight of the fish meat to form gel; thereto adding 50-70 parts by weight of soybean curd and other side material, and blending the materials; putting the blended material into a mold to obtain a molded material; and subjecting the molded material to frying, oil removing, and cooling. In the step of grinding fish meat, 5-13 parts by weight of ice is charged into the grinder, fish meat is ground while the grinder is kept at a temperature of 0-4°C, and 5-13 parts by weight of soybean flour is added as the side material.

Description

Manufacturing method of fish meat paste using bean curd}

The present invention relates to a method of manufacturing fish cake using tofu, and more particularly, by using tofu instead of flour to prepare fish cake, the protein and savory taste and flavor while eliminating the tasteful taste of the fish cake prepared by using flour. In particular, as it is manufactured using nutritious tofu and fish meat, it can not only contribute to the improvement of national health, but also tofu for children as well as nutritious snacks and various side dishes or dishes. It relates to a manufacturing method of fish paste.

Fish paste is usually prepared by grinding finely chopped fish meat from various perishable ingredients, kneading with flour, salt and seasoning, and then molding it with a molding machine and frying it in oil. Fish meat has the essential amino acid evenly and contains higher unsaturated fatty acid, which is effective in lowering the cholesterol content of the body. It contains ash, various kinds of vitamins such as sodium, potassium and magnesium, and is used for various purposes such as snacks and side dishes. .

However, when starch or wheat flour is added, the taste may be ugly and carbohydrate supplementation may be easy, but there is a problem in that the supplementation of protein, which is insufficient in fish meat itself, may not be made. Accordingly, in recent years, in order to increase the content of protein in the manufacturing process of fish cakes, there have been efforts to produce the fish paste by processing the tofu with fish meat.

In this regard, Korean Patent Laid-Open Publication No. 2001-96880 discloses that the thawed fresh fish is cut off, the intestines are removed, and the meat meat is put in a stone mortar and rotated. It is disclosed a method for preparing fish cake by adding the removed tofu and mixing and kneading until the grains of the tofu are fined by a stone mortar and then adding other mixtures to the dough and mixing the mixture to ripen them by a certain amount and then fry them. .

In addition, in Korean Patent No. 371806, soybeans are immersed in water and then ground to make soy milk, and the chitosan low molecular weight products having a molecular weight of 300 to 300,000 are prepared in acetic acid or lactic acid solution by heating the soy milk, or by enzyme treatment. A method of preparing fish cake is proposed by adding the prepared aqueous solution of chitosan to the raw soybean as a coagulant to coagulate soy protein, pulverizing fish meat to mix chitosan, and mixing the coagulum and the mixture.

In addition, the domestic patent No. 531746 has a fish meat pre-treatment step consisting of finely ground fish meat and grinding the fish meat as a main material, and adding a salt to the fish meat, and a subsidiary material mixing step of adding tofu to the pretreated material; , Has been disclosed a method for producing soybean curd paste consisting of a blended meat preparation step of mixing the mixed material with starch, two milking steps, deoiling step, cooling step.

However, the above-mentioned methods are commonly put into thawed fish meat in a grinding machine such as mortar and crushed while rotating, and then added with salt to make a gel state, as the high temperature heat during the grinding process of fish meat When the temperature is raised, the fish is often cooked, and thus, the taste of the prepared fish cake falls, and the moldability is poor, such as the shape is disturbed during the milking process after molding. In addition, when the temperature in the mortar is increased, there is a possibility of being infected with bacteria in the process of crushing the fish meat, it is difficult to produce a hygienic product.

Therefore, the present invention is to solve the above-mentioned conventional problems, the fish meat at a low temperature so that the fish is not cooked by the frictional heat generated in the process of grinding the fish meat while tofu and fish meat predominantly can be ground The purpose of the present invention is to provide a method of preparing fish paste using tofu that eliminates the possibility of bacterial infection and enables good molding even at low temperatures, thereby enabling hygienic product manufacturing.

It is another object of the present invention to provide a fish cake prepared by the above production method.

In order to achieve the above object, the present invention puts the thawed fish meat in the mill and ground it, and then gelatinizes by adding 2 to 6 parts by weight of salt to 100 parts by weight of fish meat, and adds 50 to 70 parts by weight of tofu In the manufacturing method of the fish paste using tofu which is mixed with the ingredients, and then the blended material is molded in a molding machine, and then milking, deoiling and cooling sequentially, ice 5 to 5 in the grinding machine in the process of grinding the fish meat 13 parts by weight is added to grind the fish meat while maintaining the temperature in the milling machine at a temperature of 0 to 4 ° C., and 5 to 13 parts by weight of soy flour is added to the auxiliary material, and the compounding method of the fish paste using tofu To provide.

Hereinafter, the present invention will be described in more detail.

In the present invention, in order to prepare the fish paste, the first thawed fish meat is put in a mill and ground, and then subjected to a gelation process by adding 2 to 6 parts by weight of salt to 100 parts by weight of fish meat.

In this case, when the fish meat is put in the mill and ground according to the conventional method, high-temperature heat is generated, and the fish is often cooked. In this case, the taste of the prepared fish paste falls, and the molding of the product is not smoothly performed. There is a problem. In addition, when the temperature in the mortar is increased, there is a possibility of being infected with bacteria in the process of crushing the fish meat, it is difficult to produce a hygienic product.

In order to solve such a conventional problem, in the present invention, 5 to 13 parts by weight of ice is put into the grinding machine in the process of grinding the fish meat to grind the fish meat while maintaining the temperature in the grinding machine at a temperature of 0 to 4 ° C. When the fish meat is ground in such a temperature range, the temperature is very low and there is no fear of bacterial infection, and there is no fear that the fish may ripen during the process of grinding the fish meat. Therefore, the moldability of the product is improved, and the taste of the prepared fish cake is also improved.

At this time, the ice is added or subtracted according to the amount of fish meat to be crushed, and is also added or subtracted according to the temperature in the crusher. In order to maintain the temperature in the grinding machine at a temperature of 0 to 4 ° C, it is sufficient to add 5 to 13 parts by weight of ice when 100 parts by weight of the fish meat to be ground is used. Here, if the amount of ice is less than 5 parts by weight, the temperature inside the grinding machine is high, and there is a risk that the fish may ripen or be infected with bacteria during the process of grinding the fish.If the amount of ice is more than 13 parts by weight, the introduced ice melts It is preferable to add ice within the above range because it is produced in excess and there is a problem in subsequent molding or the like.

When the grinding of the fish meat is completed, salt is added. Salt is generally added within the range added when preparing fish paste. In the present invention, 2 to 6 parts by weight of salt is added to 100 parts by weight of fish meat, and when salt is added, the coagulation of the source protein eluted in the grinding process of fish meat occurs slowly and starts to gel.

Tofu and auxiliary ingredients are added to the ground salted fish meat with salt added. Tofu is added instead of flour, which is commonly used in the manufacture of fish cakes. Can be given. In addition, it improves the nutrition of fish paste produced by the addition of tofu, which not only contributes to the improvement of national health, but also helps children to use it for nutritional snacks as well as various side dishes or cooking additions. The tofu is to be added within the usual addition range, 50 to 70 parts by weight of tofu is added to 100 parts by weight of fish meat in the present invention.

In the present invention, the soy flour is added 5 to 13 parts by weight as an auxiliary material, wherein the soy flour absorbs the moisture generated by melting the ice introduced in the process of crushing the fish meat, so that it can be easily molded even at low temperatures. In addition, the soy flour is added to give the savory taste to the prepared fish paste. At this time, if the amount of soybean powder is out of the above range, there is a problem that the moldability in the process of manufacturing the fish paste falls, so it is good to add soy flour within the above range.

Here, soybean powder is roasted for 30 minutes at 100 ~ 120 ℃ to give a more savory taste to the prepared fish paste it is good to use the one prepared by grinding to 0.1mm or less.

In addition, if necessary, 10-15 parts by weight of vegetables, 1.5-2 parts by weight of seasonings, and 0.7-1.1 parts by weight of pigments may be optionally added as auxiliary materials together with the soy flour. Such materials are generally used in preparing fish paste. It is added. In particular, vegetables may be selected from onions, green onions, carrots, seasonings, sodium L- glutamate, pigments may be used dikisusu.

When the blending of the materials is completed, the mold is molded in a molding machine according to a conventional fish paste manufacturing method, followed by slicing, deoiling, and cooling sequentially.

Here, the molding may be applied to a general method as a process of forming a predetermined shape using a molding machine, and similarly, the milking, deoiling, and cooling may be performed according to a known method. The cooled fish paste can be packaged and marketed through a conventional vacuum sterilization packaging process.

Fish cake and fish tofu prepared according to the present invention prepared by the above process as a predominantly soft and protein, rich in protein, calcium, minerals, etc., especially to prevent various adult diseases and develop children's brain It is a low-calorie, vegetable protein food that is good for digestion and absorption, and can be used for children's nutritional snacks as well as for various side dishes or cooking.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are only presented to aid the understanding of the present invention, but the present invention is not limited thereto.

<Example 1>

100Kg of thawed fish meat and 8Kg of ice were put in stone mortar, which was ground, and ground for 30 minutes while rotating. Then, 3Kg of salt was added with salt. Here, 60Kg of tofu, 8Kg of soy flour, 6Kg of onion with vegetables, 1Kg of sodium L-glutamate as a seasoning, and 1Kg of dikirose with pigment were added and mixed evenly for 20 minutes. After the mixing was completed, the blended material was molded into a plate shape in a molding machine, and then melted in an oil of 145 W 5 ° C., followed by deoiling and cooling sequentially to prepare fish paste. At this time, the soy flour was used to produce a bean roasted for 30 minutes at 110 ㅁ 10 ℃ and then pulverized to 0.1mm or less.

<Example 2>

A fish cake was prepared in the same manner as in Example 1, except that 5 Kg of ice was added.

<Example 3>

A fish cake was prepared in the same manner as in Example 1, except that 13 Kg of ice was added.

Comparative Example 1

A fish cake was prepared in the same manner as in Example 1, except that 3 Kg of ice was added.

Comparative Example 2

A fish cake was prepared in the same manner as in Example 1, except that 15 kg of ice was added.

<Example 4>

Fish paste was prepared in the same manner as in Example 1, except that 5 kg of soy flour was added.

<Example 5>

Fish paste was prepared in the same manner as in Example 1, except that 13 Kg of soy flour was added.

Comparative Example 3

Fish paste was prepared in the same manner as in Example 1, except that no soy flour was added.

<Comparative Example 4>

Fish paste was prepared in the same manner as in Example 1, except that 3Kg of soy flour was added.

Comparative Example 5

Fish paste was prepared in the same manner as in Example 1, except that 15 kg of soy flour was added.

Comparative Example 6

100Kg of thawed fish meat was put in a stone mill, which is a grinding machine, and ground for 30 minutes while rotating. Then, 3Kg of salt was added to the salt. Here, 60Kg of tofu, 8Kg of flour, 6Kg of onions with vegetables, 1Kg of sodium L-glutamate as a seasoning, and 1Kg of dikirose with pigment were added and mixed evenly for 20 minutes. After the mixing was completed, the blended material was molded into a plate shape in a molding machine, and then melted in an oil of 145 W 5 ° C., followed by deoiling and cooling sequentially to prepare fish paste.

Experimental Example 1

In the manufacturing process of the fish cakes of the Examples 1 to 5 and Comparative Examples 1 to 6, the moldability was evaluated as good, normal, or poor according to the shape-maintenance degree in the process of forming the fish cake and then milking. The number corresponding to each of the following is shown in Table 1 below.

Experimental Example 2

50 adult men and women were allowed to sample the fish cakes prepared in Examples 1 to 5 and Comparative Examples 1 to 6, and then given their taste, aroma and texture to 1 to 5 points, and the average values are shown in Table 1 below. It was. At this time, in order to ensure the fairness of evaluation, one fish cake was tasted, then the mouth was rinsed and after 2 minutes, the taste of the other fish cake was reported.

division Formability flavor incense Texture Good usually Bad Example 1 47 3 0 4.7 4.4 4.6 Example 2 48 2 0 4.5 4.2 4.3 Example 3 44 6 0 4.6 4.3 4.2 Comparative Example 1 49 One 0 2.2 4.2 1.9 Comparative Example 2 12 17 21 3.8 3.9 3.4 Example 4 46 4 0 4.6 4.1 4.4 Example 5 44 6 0 4.5 4.3 4.2 Comparative Example 3 2 14 34 3.8 3.9 3.9 Comparative Example 4 11 16 23 3.5 3.7 3.8 Comparative Example 5 13 20 17 3.2 4.3 2.4 Comparative Example 6 48 2 0 2.8 3.1 2.2

As shown in Table 1, in the case of Examples 1 to 3 and Comparative Examples 1 and 2 in which fish paste was prepared while varying the amount of ice in the process of crushing the fish meat according to the present invention, the amount of ice was preferably added. Examples 1-3 added within the range were evaluated to be excellent in moldability, taste, aroma and texture compared to Comparative Example 1 and Comparative Example 2 outside the scope of the present invention. In Comparative Example 1, the moldability was evaluated to be excellent, but the taste and texture appeared to be greatly reduced, which caused the meat to ripen in the process of crushing the fish meat due to the small amount of ice. It seems to be because

In addition, in Examples 4 and 5 and Comparative Examples 3 to 5 carried out while changing the addition amount of soy flour, Examples 4 and 5 in which the addition amount of soy flour was added within the preferred range of the present invention are outside the scope of the present invention. It was evaluated to be excellent moldability, taste, aroma and texture compared to the to -5. In Comparative Example 3, soybean powder was not added, and water produced by administration of ice remained intact, and thus moldability was somewhat reduced, resulting in poor taste, aroma and texture.

Comparative Example 6 is a case of using a flour instead of soybean powder and ice, but somewhat excellent moldability, it can be confirmed that the taste, flavor and texture is inferior to Examples 1 to 5 of the present invention.

As described above, the present invention is based on the friction heat generated by grinding the fish meat while keeping the temperature in the milling machine at 0 to 4 ° C. by putting ice in the process of grinding the fish meat while predominantly using tofu and fish meat. It is useful to provide a method of preparing fish paste using tofu that prevents the fish from ripening and eliminates the possibility of bacterial infection, and in particular, enables good molding even at low temperatures by adding soy flour.

Claims (4)

The thawed fish meat is put in a crusher and crushed, and then gelatinized by adding 2 to 6 parts by weight of salt to 100 parts by weight of fish meat, 50 to 70 parts by weight of tofu and other auxiliary materials are mixed, and the mixed material is mixed. In the manufacturing method of the fish cake using tofu which is molded in a molding machine, and then sequentially subjected to milking, deoiling and cooling, In the process of grinding the fish meat, 5 to 13 parts by weight of ice is put into the grinding machine to crush the fish meat while maintaining the temperature in the grinding machine at a temperature of 0 to 4 ° C., and 5 to 13 parts by weight of soy flour as the auxiliary material. Process for producing fish paste using tofu, characterized in that the formulation. The method according to claim 1, 10 to 15 parts by weight of vegetables, 1.5 to 2 parts by weight of seasonings and 0.7 to 1.1 parts by weight of pigments are added together with the soy flour as the auxiliary material. The method according to claim 1 or 2, The soy flour is prepared by roasting soybeans for 30 minutes at 100 ~ 120 ℃ and then pulverized to 0.1mm or less. Fish paste using tofu, characterized in that prepared by the manufacturing method of claim 1.