KR20090015518A - Manufacturing method of the function boiled fish paste where the brush leaf powder is added - Google Patents

Manufacturing method of the function boiled fish paste where the brush leaf powder is added Download PDF

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Publication number
KR20090015518A
KR20090015518A KR1020070079902A KR20070079902A KR20090015518A KR 20090015518 A KR20090015518 A KR 20090015518A KR 1020070079902 A KR1020070079902 A KR 1020070079902A KR 20070079902 A KR20070079902 A KR 20070079902A KR 20090015518 A KR20090015518 A KR 20090015518A
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KR
South Korea
Prior art keywords
fish paste
manufacturing
added
leaf powder
fish
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Application number
KR1020070079902A
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Korean (ko)
Inventor
김용철
Original Assignee
김용철
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Application filed by 김용철 filed Critical 김용철
Priority to KR1020070079902A priority Critical patent/KR20090015518A/en
Publication of KR20090015518A publication Critical patent/KR20090015518A/en

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Classifications

    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Abstract

A method for manufacturing the well-being fish paste is provided to improve perfume, taste and nutrition by using the pine needles powder. A method for manufacturing the well-being fish paste comprises the steps of mixing 80% of fish paste, 15% of a wheat flour, 3.28% of salt, 0.1% of sugar, 0.2% of potassium sorbate, 0.4% of sodium L-glutamate and 0.02% of sodium polyphosphate; adding 1% of the pine needles powder to it and mixing it uniformly; molding it; maturing it at 40 deg.C for 10 min; and frying it in an oil at 160 deg.C.

Description

솔잎가루를 첨가한 기능성 어묵의 제조방법{Manufacturing method of the function boiled fish paste where the brush leaf powder is added}Manufacturing method of the function boiled fish paste where the brush leaf powder is added}

어묵제조방법Fish paste manufacturing method

본 발명은 종래 어묵제조공정에 솔잎가루를 첨가한 기능성 어묵의 제조방법에 관한 것이다.The present invention relates to a method for producing a functional fish paste with pine needle powder added to the conventional fish paste manufacturing process.

일반적으로 어묵제조과정은 70%이상의 어육에 소맥분 및 식염, 키실로즈, 조미료등을 첨가하여 혼합, 배합한 다음 일정한 형태로 성형하여 튀김솥에서 유탕처리를 행하는 일련의 과정을 거쳐 냉각, 포장과정을 거치게 된다.In general, the process of manufacturing fish paste is made by adding flour, salt, xylose, and seasoning to 70% or more of fish meat, mixing and blending them, and then molding them into a certain shape. Going through.

최근 식품의 웰빙화 추세에 맞추어 기능성 어묵의 출현이 요망되는 실정이다.In recent years, the appearance of functional fish paste is desired in accordance with the trend of food well-being.

이에 본 발명은 어묵이 지니는 특성에는 변화를 미치지 않으면서 기능성을 가미하게 되었다.Accordingly, the present invention has added functionality without changing the characteristics of the fish paste.

솔잎은 사계절 채집이 가능하고, 베타카로틴을 비롯해 우리 몸에 좋은 영양소인 칼슘, 인, 철 등 각종 미네랄과 비타민류, 엽록소 등 다양한 영양성분이 들어 있으며, 또한 체내 합성이 불가능한 8종류의 필수 아미노산을 모두 포함하고 있는 우수한 단백질원이다.Pine needles can be collected in four seasons, and contain beta-carotene, various nutrients such as calcium, phosphorus and iron, which are good for our body, and various nutrients such as vitamins and chlorophyll. It is an excellent protein source that contains them all.

본 발명에 따르면 어육 80%에 소맥분 15%, 식염 3.28%, 설탕 0.1%, 솔빈산칼륨 0.2%, L-글루타민산 나트륨 0.4%, 복합인산나트륨 0.02%를 첨가하여 충분히 배합한 후 솔잎가루를 1% 첨가하여 균일하게 혼합한다.According to the present invention, 80% of fish meat is added 15% wheat flour, salt 3.28%, sugar 0.1%, potassium sorbate 0.2%, sodium L- glutamate 0.4%, complex sodium phosphate 0.02%, and then pine needle powder 1% Add and mix uniformly.

다음 성형기에서 성형한 후 찜솥에 넣어 40℃에서 10분간 숙성시킨 후 냉각이 되면 160℃에서 유탕처리 후 탈유 및 냉각시킨다.Next, after molding in a molding machine, put into a steaming pot and aged for 10 minutes at 40 ℃, and when cooled, deoiled and cooled after lactose treatment at 160 ℃.

본 발명에 따르면 기존의 어묵에서는 느낄 수 없는 향과 맛, 영양이 풍부한 웰빙어묵의 특징을 가진다.According to the present invention has the characteristics of well-being fish cakes rich in flavor and taste, nutrition can not feel in the conventional fish paste.

본 발명에 따르면 어육 80%에 소맥분 15%, 식염3.28%, 설탕 0.1%, 솔빈산칼륨 0.2%, L-글루타민산 나트륨 0.4%, 복합인산나트륨 0.02%를 첨가하여 충분히 배 합한 후 솔잎가루를 1% 첨가하여 균일하게 혼합한다.According to the present invention, 80% fish meat 15%, salt 3.28%, sugar 0.1%, potassium sorbate 0.2%, sodium L- glutamate 0.4%, mixed sodium phosphate 0.02% is sufficiently mixed and then pine needle powder 1% Add and mix uniformly.

다음 성형기에서 성형한 후 찜솥에 넣어 40℃에서 10분간 숙성시킨 후 냉각이 되면 160℃에서 유탕처리 후 탈유 및 냉각시킨다.Next, after molding in a molding machine, put into a steaming pot and aged for 10 minutes at 40 ℃, and when cooled, deoiled and cooled after lactose treatment at 160 ℃.

Claims (1)

청구항 1Claim 1 어묵제조시 솔잎가루가 첨가된 기능성 어묵으로, 어육 80%에 소맥분 15%, 식염 3.28%, 설탕 0.1%, 솔빈산칼륨 0.2%, L-글루타민산 나트륨 0.4%, 복합인산나트륨 0.02%를 첨가하여 충분히 배합한 후 솔잎가루를 1% 첨가하여 균일하게 배합,성형,숙성(40℃에서 10분간 ), 160℃에서 유탕 처리하는 단계로 이루어진 솔잎가루를 첨가한 기능성 어묵의 제조방법This is a functional fish paste with pine needle powder added to pine needles when preparing fish cake. Add 80% of fish meat, 15% of wheat flour, 3.28% of salt, 0.1% of sugar, 0.2% of potassium sorbate, 0.4% of sodium L-glutamate, and 0.02% of complex sodium phosphate. After mixing, 1% of pine needle powder is added to uniformly mix, mold, ripen (10 minutes at 40 ℃) and lacquer treatment at 160 ℃.
KR1020070079902A 2007-08-09 2007-08-09 Manufacturing method of the function boiled fish paste where the brush leaf powder is added KR20090015518A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020070079902A KR20090015518A (en) 2007-08-09 2007-08-09 Manufacturing method of the function boiled fish paste where the brush leaf powder is added

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Application Number Priority Date Filing Date Title
KR1020070079902A KR20090015518A (en) 2007-08-09 2007-08-09 Manufacturing method of the function boiled fish paste where the brush leaf powder is added

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KR20090015518A true KR20090015518A (en) 2009-02-12

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Cited By (1)

* 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

Cited By (1)

* 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

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