KR20100039111A - Manufacturing method of the fish paste by using a squid and an octopus - Google Patents

Abstract

PURPOSE: A method for manufacturing a fish paste bar using squid and octopus is provided to increase incomes of farming and fishing villages, and to manufacture the fish paste bar containing a large amount of protein. CONSTITUTION: A method for manufacturing a fish paste bar includes the following steps: separating washed squid into a head, a body and legs after removing internal organs of the squid; dipping the squid in salt water for 3~ 4 hours after peeling off the squid; rapidly freezing the body of the squid in -45~-40°C; washing octopus while removing internal organs of the octopus; parboiling the legs of the squid and the octopus in 98~100°C; slicing washed onion, potato, Korean leek, and carrot; aging the squid, octopus, and other vegetables in 2~3°C; crushing the frozen squid with salt for 4 ~ 6 minutes; mixing the crushed squid with inosinic acid, sorbic acid, corn starch, sugar, glucose, sugar, and refined salt for 8 ~ 10 minutes; pulverizing a first mixture with potato starch, ice, and salad oil for 10~ 12 minutes; mixing a second mixture with other vegetables; molding a third mixture in a steamer for 8 ~ 10 minutes; and rapidly freezing the fish paste bar in -30~-25°C.

Description

MANUFACTURING METHOD OF THE FISH PASTE BY USING A SQUID AND AN OCTOPUS

Squid octopus bar is made by adding squid and octopus as vegetables, soy protein, etc. It has elasticity, cuts squid, octopus and vegetables into a certain size, improves the chewing texture of squid octopus bar, and is a high protein food. It contains a large amount of protein of taurine and soy protein, which are contained in phosphorus squid and octopus in a large amount, and provides a squid octopus bar suitable for meal replacement and snack.

Squid and octopus contain high amounts of taurine as a high-protein food.In the commercialization of squid and octopus, most of them are dried squid with salted squid, grilled squid, semi-dried squid and seasoned squid. In recent years, the use of frozen foods such as dumplings is increasing.

On the other hand, octopus is more expensive than squid, and most of the catch is sold to catering companies. However, when octopus is sold at a high price, there are very few examples except for dry octopus.

The present invention relates to a method for manufacturing a squid octopus bar prepared by the necessity as described above, to which a squid octopus bar is prepared by adding squid and octopus as main ingredients, vegetables, soy protein, etc. Improve the chewing texture of the cuttlefish octopus bar by cutting the octopus and vegetables into a certain size, and it contains a large amount of protein such as squid, octopus and taurine of soy protein, and is suitable for meal replacement and snack. It aims to provide.

It also aims to increase the income of farming and fishing villages by commercializing squid and octopus.

The present invention relates to a squid octopus bar prepared by adding soy protein and vegetables using squid and octopus as main ingredients, and removing the internal organs and separating the washed squid into a head, a body, and a leg; Peeling the body of the squid to remove the sourness, and then simmering the body to soak in salt water of 5 ‰ for 3 to 4 hours; Rapidly freezing the body of the squid at -45 ~ -40 ℃; Removing and cleaning the viscera in the head of the octopus; Boil and simmer the head, legs and octopus of the cuttlefish in boiling water at 98-100 ° C .; Chop the washed onion, potato, carrot, leek; Low-temperature ripening of the head and legs and octopus of the fine squid and onions, potatoes, carrots, leek at 2 ~ 3 ℃; Adding purified salt to the body of the rapidly frozen squid and pulverizing for 4 to 6 minutes; First mixing step of mixing while grinding for 8-10 minutes by adding the egg white, soju, tuna powder, inosinic acid, sorbic acid, corn starch, sugar, glucose powder, sodium glutamate to the squid body pulverized by adding the purified salt ; Secondary mixing step of mixing while grinding for 10 to 12 minutes by adding soy protein, potato starch, ice, salad oil to improve the cohesion and elasticity of the primary mixture and maintain freshness; A third mixing step of adding and mixing the head and legs of the squid and the octopus, onion, leek and carrot of the low temperature matured mixture to the secondary mixture; Forming the tertiary mixture into a bar shape in a molding machine and then steaming the squid octopus bar with a wooden rod in the center for 8 to 10 minutes in a steamer at 85 to 90 ° C .; After cooling the squid octopus bar boiled in the steamer and packaging by rapid freezing at -30 ~ -25 ℃; characterized in that it comprises a.

In addition, the fine potatoes are characterized in that the milk treatment for 4-6 seconds at a temperature of 150 ℃ to prevent browning due to oxidation.

In addition, 40 to 45% by weight of squid body, 0.1 to 0.5% by weight of refined salt, 1 to 2% by weight of egg white, 0.5 to 1% by weight of shochu, 0.5 to 1% by weight of tuna powder, 0.1 to 0.5% by weight of inosinic acid, 0.1 to 1% sorbic acid 0.5% by weight, corn starch 8-10%, sugar 1-2%, glucose 0.1-0.5%, sodium glutamate 0.5-1%, soy protein 1-2%, potato starch 1-5 Weight%, Ice 3-7%, Salad Oil 1-5%, Squid Head 5-10%, Squid Leg 5-10%, Octopus 5-10%, Onions 3-7%, Leek 1 ~ 2% by weight, characterized in that prepared by mixing 1 to 5% by weight carrot.

The present invention is a squid octopus bar is prepared by adding squid and octopus as a main ingredient, vegetables, soy protein, etc., the squid octopus bar is elastic, and cut the squid and octopus and vegetables to a predetermined size to improve the chewing texture of the squid octopus bar It improves chewing texture and contains a large amount of protein such as squid, octopus and taurine of soy protein, and it is effective to provide a squid octopus bar suitable for meal replacement and snack.

In addition, it is possible to manufacture foods made mainly of squid and octopus, which is effective in increasing income of farming and fishing villages.

Hereinafter, the cuttlefish octopus bar and its manufacturing method according to an embodiment of the present invention will be described in detail.

Squid and octopus contain a large amount of taurine. The taurine effectively suppresses neutral lipids and cholesterol in the blood, and is effective in recovering fatigue by detoxifying the liver and promoting insulin secretion to prevent diabetes.

In addition, blood pressure control, brain development and neuropsychiatric activity, anti-aging, antibacterial, anti-cancer, blood coagulation is effective.

The squid is removed after washing the intestines to separate the head, body, legs, octopus is also washed after removing the intestines in the head.

The body of the cuttlefish is peeled off and then cut into a salty salt of 5 ‰ for 3 hours to remove the sour taste of the cuttlefish.

When the squid body from which the sour taste is removed is crushed into organisms by rapid freezing at -45 to -40 ° C., the pulverization is not easily performed, and the crushed body is easily crushed by rapid freezing, and can be pulverized into fine particles.

In addition, freshness is maintained by rapid freezing, the prepared squid octopus bar is elastic, it is shiny, and the texture of chewing can be softened.

Meanwhile, the head, legs and octopus of the cuttlefish are boiled in boiling water at 98-100 ° C. for 2-3 minutes, and then the size is cut into 5-6 mm.

To increase the chewing texture of the cuttlefish octopus bar prepared by cutting the washed onions, carrots, potatoes to 5 ~ 6mm, 7 ~ 8mm, 5 ~ 6mm, respectively, the length of the leek is cut into 7 ~ 8mm.

The onion and carrots, the squid octopus bar was prepared to increase the chewing texture, the color of carrots and leek to stimulate the taste.

At this time, the potato is milked for 4-6 seconds at a temperature of 150 ℃ to prevent browning due to oxidation of potato starch.

The squid's head, legs, octopus, and shredded vegetables can be kept at 2-4 ° C. at low temperature to maintain freshness, keeping the squid and octopus in a firm state, and the chewy texture of the cuttlefish bar prepared with vegetables You can do it nicely.

In addition, when the squid octopus bar is prepared without the low-temperature ripening of the head and legs, octopus and vegetables of the fine cut squid is a low-temperature maturation to prevent this to eliminate this bitter taste.

40 to 45% by weight of the body of the rapidly frozen squid is put into a siren cutter, and 0.1 to 0.5% by weight of refined salt is added to grind for 4 to 6 minutes.

After the squid body is ground in a siren cutter, 1 ~ 2% by weight of egg white, 0.5 ~ 1% by weight of soju, 0.5 ~ 1% by weight of tuna powder, 0.1 ~ 0.5% by weight of inosinic acid, 0.1 ~ 0.5% by weight of sorbic acid, corn starch Add 8-10 wt%, sugar 1-2 wt%, glucose content 0.1-0.5 wt%, and 0.5-1 wt% sodium glutamate to be mixed firstly to grind evenly for 8-10 minutes.

By adding the tuna powder, the flavor of the tuna can be added to improve the taste of the prepared squid octopus bar, and can enhance the elasticity of the squid octopus bar with egg white and corn starch, glucose.

In order to improve the cohesiveness of the primary mixture and maintain freshness, 1 to 2% by weight of soy protein, 1 to 5% by weight of potato starch, 3 to 7% by weight of ice, 1 to 5% by weight of salad oil are added 10 to 12 In the siren cutter for minutes, the squid trunk and the additives are ground to fine particles and mixed secondly.

Since the protein is leaked while the body of the squid is crushed, the protein content of the squid octopus bar is lowered, so that the protein content of the prepared squid octopus bar is increased by supplementing soybean protein, and the cohesion of the mixture can be increased. .

After the secondary mixture was added to the mixer, finely squid head 5-10% by weight, 5-10% by weight of squid legs, octopus 5-10% by weight, onions 3-7% by weight, aged at 2-4 ° C. , Leek 1 to 2% by weight, carrots 1 to 5% by weight of the third mix.

After putting the tertiary mixture into a molding machine and molding it into a bar shape, the wooden rod is inserted into the center and steamed for 8 to 10 minutes in a steamer at 85 to 90 ° C., then taken out and cooled by cold air, followed by -30 to -25 ° C. Quick-freeze at to prepare a squid octopus bar.

The body and the additives of the cuttlefish are pulverized into fine particles through the first and the second mixing step, and the cuttlefish octopus bar prepared by the head, the legs, the octopus and the vegetables cut into the predetermined size through the third mixing step is soft. You can make a squid octopus bar that has a wet but chewy texture.

The prepared squid octopus bar is individually packed or packed in several pieces through a packaging machine.

When tasting the squid octopus bar may be heated at a temperature of 155 ~ 175 ℃ or heated for 2 to 3 minutes in the microwave.

Example

1. Pretreatment process of material

Remove the internal organs and wash them to separate the cuttlefish into head, torso and legs.

After peeling the squid body, the sheath is cut and the tissue of the squid body is kept elastic, and the salt is soaked in salt water of 5 ‰ for 3 hours to remove the peculiar acidity.

The squid trunk submerged in the brine for 3 hours is rapidly frozen at -45 ° C.

The head and legs of the cuttlefish are boiled in water at 98 ° C. for 2 minutes and then cut into 5 mm size.

The octopus removes the intestines from the head, separates the head and legs to facilitate cutting, and then boils in 98 ° C water for 2 minutes and cuts into 5mm size.

Washed onions, carrots, and leeks are cut into 5mm, 7mm, and 8mm sizes, respectively. Washed potatoes are cut into 5mm sizes and then lacquered for 5 seconds at a temperature of 150 ℃ to prevent browning.

The head, legs, octopus and vegetables of the fine cuttlefish are stored at 2 ° C.

2. Mixing Step

17.25 g of salt is added to 4,23 kg of the cut squid trunk and put into a siren cutter and ground for 5 minutes.

After the squid body, egg white 135g, shochu 52.5g, tuna powder 65g, inosinic acid 7.5g, solvate 10g, corn starch 950g, sugar 140g, glucose powder 37.5g, seasoning 55.5g, and then 8 minutes in a siren cutter While mixing, mix first.

150 g of soy protein, 500 g of ice, 315 g of potato starch, and 315 g of salad oil are added to the first mixture, followed by secondary mixing while grinding in a siren cutter for 10 minutes.

Prior to the secondary mixture, 670 g of squid head, 800 g of octopus, 800 g of octopus, 600 g of onion, 500 g of onion, 150 g of leek, and 300 g of carrots are added and mixed in a third mixer in a mixer.

3. Molding Step

Put the mixed tertiary mixture into a molding machine to form a bar, and then put a wooden rod in the center, steamed for 8 minutes in a steamer of 85 ~ 90 ℃, cooled by cold wind and then rapidly frozen at -27 ℃ squid octopus Prepare the bar.

The prepared squid octopus bar is individually packed through a packaging machine or packed into multiple pieces.

The squid octopus bar is made by adding squid and octopus as the main ingredients, and the vegetables and soy protein are added. The squid octopus bar has elasticity, and the squid octopus and vegetables are cut to a certain size to improve the chewing texture of the squid octopus bar. It provides high protein, squid octopus bar which is high protein and suitable for meal replacement and snack by containing large amount of protein of taurine and soy protein which are contained in large amount of squid and octopus.

As described above, the present invention relates to a method for producing a squid octopus bar by adding vegetables, soy protein, etc. as a main component of squid and octopus, and those skilled in the art various modifications and changes within the scope without departing from the technical spirit of the present invention This will be possible.

Claims (3)

Removing the intestines and separating the washed squid into head, torso and legs; Peeling the body of the squid to remove the sourness, and then simmering the body to soak in salt water of 5 ‰ for 3 to 4 hours; Rapidly freezing the body of the squid at -45 ~ -40 ℃; Removing and cleaning the viscera in the head of the octopus; Boil and simmer the head, legs and octopus of the cuttlefish in boiling water at 98-100 ° C .; Chop the washed onion, potato, carrot, leek; Low-temperature ripening of the head and legs and octopus of the fine squid and onions, potatoes, carrots, leek at 2 ~ 3 ℃; Adding purified salt to the body of the rapidly frozen squid and pulverizing for 4 to 6 minutes; First mixing step of mixing while grinding for 8 to 10 minutes by adding the egg white, shochu, tuna powder, inosinic acid, sorbic acid, corn starch, sugar, glucose powder, sodium glutamate to the squid body pulverized by adding the purified salt ; Secondary mixing step of mixing while grinding for 10 to 12 minutes by adding soy protein, potato starch, ice, salad oil to improve the cohesion and elasticity of the primary mixture and maintain freshness; A third mixing step of adding and mixing the head and legs of squids and octopus, onion, leek, and carrot which are cold-aged to the secondary mixture; Forming the tertiary mixture into a bar shape in a molding machine and then steaming the squid octopus bar with a wooden rod in the center for 8 to 10 minutes in a steamer at 85 to 90 ° C .; Cooling the squid octopus bar boiled in the steamer and then packaging by rapid freezing at -30 to -25 ° C; Method of producing a squid octopus bar comprising a. The method of claim 1, wherein the fine potatoes are milked for 4 to 6 seconds at a temperature of 150 ℃ to prevent browning due to oxidation. According to claim 1, 40 to 45% by weight of squid body, 0.1 to 0.5% by weight of refined salt, 1 to 2% by weight of egg whites, 0.5 to 1% by weight of shochu, 0.5 to 1% by weight of tuna powder, 0.1 to 0.5% by weight of inosic acid , Solvate 0.1-0.5%, corn starch 8-10%, sugar 1-2%, glucose 0.1-0.5%, sodium glutamate 0.5-1%, soy protein 1-2%, Potato starch 1-5%, ice 3-7%, salad oil 1-5%, squid head 5-10%, squid leg 5-10%, octopus 5-10%, onion 3-7 Method for producing a squid octopus bar, characterized in that by mixing by weight, leek 1 ~ 2% by weight, carrot 1 ~ 5% by weight.