KR20120120634A - Mackerel is a main ingredient of fish cake the manufacturing method and the fish cake - Google Patents

Abstract

PURPOSE: Fish cake using mackerels as main components, and a producing method thereof are provided to produce roasted, fried, or steamed fish cakes using the mackerels containing abundant amount of nutrients. CONSTITUTION: A producing method of fish cake using mackerels as main components comprises the following step: dressing and washing the mackerels to prepare raw materials(S10); washing the materials with an alkaline solution, and secondly washing the materials with water before dehydrating with a dehydrator(S20); inserting the materials into a freezer, and aging the materials at 21-30 deg. C below zero for 1-3 days(S30); crushing the aged materials using a chopper, and mixing the crushed materials with supplementary materials(S40); and molding the mixture before cooking to obtain the fish cake(S50). [Reference numerals] (S10) Preparing; (S20) Pre-processing; (S30) Aging; (S40) Mixing; (S50) Finish

Description

Mackerel is a main ingredient of fish cake the manufacturing method and the fish cake}

The present invention relates to a fish cake using mackerel, more specifically, by manufacturing a fish cake using mackerel, which is rich in taste and nutrients, consumers can easily and easily encounter the excellent nutrients of mackerel and can be reborn as a healthy food at a snack. The present invention relates to a method of manufacturing fish paste containing mackerel which can promote the consumption of mackerel at a low price, and the resulting fish paste.

In general, fish meat from which fish head has been removed from its head, guts, and scales is added as flour, sweeteners, vegetables, salts, etc., mixed with them, molded into various shapes such as cylinders, squares, and steamed and milked. It is then prepared by cooling. These fish pastes contain large amounts of amino acids and unsaturated fatty acids, nourish the human body, lower cholesterol, and are particularly widely used for side dishes and snacks because they are easy to cook and eat.

These fish cakes are processed foods that have been enjoyed in Japan since ancient times, and in 1970, as the dietary lifestyle changed, the production of 443 (M / T) of annually produced products was 45,321 (M / T). Production is on the rise. The production of ham and sausage, meat products, is also increasing. However, in order to use fishery resources more efficiently and as a protein food, it is best to process them into soft products having various characteristics.

However, most of the fish pastes produced in recent years use fish catches that are cheaper than nutritious fish as the price of fish increases, and in particular, fish cakes are prepared by adding a lot of by-products of various fish to increase weight. Not only does it have no nutritional value, but there is a problem in that it does not harmonize with the taste of various fish. Therefore, a separate leek, carrot, etc. may be added, but since the main raw material is caught, there is no special difference with general fish paste, so there is a disadvantage that it cannot meet the taste of consumers becoming diverse and demanding. In particular, since a large amount of fat is contained, there is a problem that not only increases the blood cholesterol level, but also the texture and flavor are significantly reduced.

Therefore, recently, in order to solve the above-mentioned disadvantages, Korean Patent No. 10-0703900, "Fish paste made from puffer fish meat and its manufacturing method," and "Korean method of manufacturing gulbi fish paste" of Korean Patent No. 10-0994441 and The prior patents using various fish such as oyster fish paste prepared by the above method is emerging. In other words, the development of fish cake using specific fish to satisfy the inherent nutritional value and taste of only the specific fish has been intensifying the development of promoting fish cake consumption.

Korean Patent Publication No. 10-0703900 "Fish paste with puffer fish meat as main ingredient and its manufacturing method" Korean Patent Publication No. 10-0994441 "Method of manufacturing oyster fish cake and oyster fish cake prepared by the method"

Accordingly, the present invention is to fundamentally solve the conventional problems as described above, by manufacturing a fish cake using mackerel, which is rich in taste and nutrients, consumers can easily and easily access the excellent nutrients of mackerel, simply health at snack It is an object of the present invention to provide a method of preparing fish paste with mackerel, which can be used as food, and promote the consumption of mackerel at a low price, and the resulting fish paste.

In order to achieve the above object, the present invention provides a method for producing fish cake using mackerel: preparing a raw material by selecting and grooming and washing the mackerel; Washing the prepared raw material with an alkaline solution, followed by washing with natural water again and drying with a dehydrator; Maturing step of pre-treated raw material into a freezer for 1 to 3 days at a temperature of minus 21 ℃ ~ 30 ℃; A blending step of pulverizing the matured raw materials using a chopping machine and then mixing the mixed raw materials with the subsidiary material to knead; Characterized in that it comprises a; complete the step of processing the blended dough in the shape and shape of the fish cake and then cooking the processed dough to complete the fish cake.

At this time, the preparation step according to the present invention is characterized in that to prepare the pure mackerel meat by finely chopped the mackerel by using a meat grinder.

In addition, the preparation step according to the invention is characterized in that the by-products are prepared using a grinder by steaming and drying the head, tail, bones from the groomed mackerel.

In addition, the compounding step according to the present invention is characterized in that the mixture is added uniformly by adding starch 18 ~ 40wt /%, vegetable and vegetable 1 ~ 5wt /%, seasoning 1 ~ 5wt /% to the mackerel meat 50 ~ 80wt /% It is done.

In addition, the compounding step according to the present invention is 1 ~ 20wt /%, starch 18 ~ 40wt /%, 1 ~ 5wt /%, seasoning 1 ~ 5wt /% by-product powder in 30 ~ 79wt /% mackerel meat It is added, and it mixes uniformly, It is characterized by the above-mentioned.

In addition, the completion step according to the present invention is to prepare the mackerel as the main raw material, characterized in that the cooked by selecting any one of the baked fish cake baked in fire, fried fish cake fried in oil or steamed fish cake steamed in hot steam Manufacturing method of fish paste.

Fish paste prepared by mixing pure mackerel meat or by-product powder through the method of claim 1 according to the present invention.

It should be understood, however, that the terminology or words of the present specification and claims should not be construed in an ordinary sense or in a dictionary, and that the inventors shall not be limited to the concept of a term It should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be properly defined. Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It is to be understood that equivalents and modifications are possible.

As described in the above configuration and operation, according to the manufacturing method of the mackerel fish paste according to the present invention and the resulting fish paste is made of fish paste using mackerel, which is rich in taste and nutrients, consumers can easily and easily access the excellent nutrients of mackerel. It can be reborn as a health food from snacks and promotes the consumption of mackerel at low prices.

1 is a flowchart showing a manufacturing method according to the present invention in order.

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

The present invention relates to a method for manufacturing fish cakes using mackerel, and relates to a method for manufacturing fish cakes having mackerel as a main ingredient and a fish paste according to the method.

Preparation step (S10) according to the present invention to prepare the raw material by selecting and grooming and washing the mackerel. In the preparation step (S10), the raw mackerel or the freezer mackerel is sorted by fresh one, the sorted mackerel is cleaned and then washed to prepare the raw material of the fish paste. Raw mackerel means caught in the sea and not frozen at all. Frozen mackerel means caught in the sea and frozen. At this time, the preparation step (S10) is further subjected to the process of thawing the frozen mackerel, when using the freezer mackerel. That is, the mackerel is substantially frozen in the fresh state at sea, because the freshness of the mackerel actually falls considerably in the distribution process. Of course, even if frozen, if the temperature is maintained well (-21 degrees or less), freshness is enough for about a year.

Here, in the process of sorting mackerel, the flesh is solid, the body's color pattern is clear, the eyes are clear, the color of the gills is bright red, there is no mucus, the gills, the area around the eyes and the anus, and the sticky foreign substance does not flow out. Select and classify mackerel. In other words, if the mackerel is not fresh, the freshness is very important because a substance called histamine is produced, which creates an allergic toxin in our body. It would be desirable to select this carefully.

At this time, the preparation step (S10) according to the present invention to prepare the pure mackerel meat by finely chopped the groomed mackerel using a meat grinder. As described above, as described above, the raw mackerel or the freezer mackerel is sorted and classified as fresh, and the sorted mackerel is cleaned and then washed to prepare the main raw material of the fish paste. That is, the sorted mackerel undergoes a process of removing the head, tail, bones and intestines, and the process of cleaning the groomed mackerel. The trimmed mackerel has only the trunk left because the head, tail and bones have been removed. The mackerel is chopped finely by using a meat grinder to prepare pure mackerel meat by re-isolating untouched scales and bones.

In addition, the preparation step (S10) according to the present invention by steaming and drying the head, tail, bone from the groomed mackerel to prepare a by-product powder using a grinder. As described above, the preparation step (S10), after washing the by-products generated in the grooming process for preparing the mackerel meat, and then processed to prepare the auxiliary raw material of the fish paste. In other words, by-products from the process of grooming mackerel, the head, tail and bones are collected, washed, steamed and dried to form a powder using a grinder.

Here, the by-products of the mackerel is not absolutely impossible to eat, and because it is not easy to edible, when processed so that it can be edible can be sufficient raw material rich in taste and nutrients. Of course, the by-product of mackerel is less taste and nutrients than pure mackerel meat, but because it is used as an auxiliary raw material for the manufacture of fish paste to the last, the best quality of raw material price can be achieved by the appropriate blending with the main raw material.

In addition, in the pretreatment step (S20) according to the present invention, the prepared raw material is washed with an alkaline solution, and then washed again with natural water and dried with a dehydrator. In the pretreatment step (S20), the raw mackerel, which is the raw material prepared by the preparation step (S10), is first washed with alkaline solution, followed by second washing with natural water, and then dried using a dehydrator. That is, the mackerel meat is first washed with an alkaline solution using sodium bicarbonate to have a pH concentration of 6.7 to 7.0. Mackerel meat with a concentration of ph6.7 ~ 7.0 has the appropriate strength, which improves the performance and texture to maintain the shape of the fish paste. At this time, when the concentration of the ph is 7.5 or more, as the repulsive force between the proteins becomes stronger, the tissue force is rather reduced. Therefore, 5 times the amount of pure mackerel meat, sodium hydrogencarbonate was added 0.5-0.7% in natural water, soaked mackerel meat for 5 minutes in an alkaline solution stirred for about 15 minutes, and washed firstly. After immersion in natural water of the boat for about 15 minutes, the second wash. This process is carried out once to three times and then dried using a dehydrator.

In addition, the aging step (S30) according to the present invention is put into a freezer for pre-processing raw materials to be aged for 1 to 3 days at a temperature of minus 21 ℃ ~ 30 ℃. The aging step (S30) is to maintain the temperature of minus 21 ℃ ~ 30 ℃ pre-treated mackerel meat, put into a freezer undergoes a process of ripening for 1 to 3 days. That is, the mackerel washed with water in the pre-treatment step (S20) becomes sticky like grass, to which sugar and sorbitol which are cryoprotective agents are added.

At this time, the addition of salt and water improves the texture of mackerel meat further. Mackerel meat to which the cryoprotectant is added is left to stand at room temperature or optionally heated to smoke. That is, the mackerel meat is left for 15 hours at 5 ° C image or 2 hours at 30 ° C image. At this time, in order to shorten the leaving time, it may be left for 40 minutes at the image 90 ° C. The mackerel after this process is aged at minus 21 ℃ ~ 30 ℃ for 1 ~ 3 days to remove the fishy characteristic of mackerel and improve the texture.

In addition, in the blending step (S40) (S40 ') according to the present invention, the aged raw material is pulverized using a chopping machine, and then the pulverized raw material is mixed with the subsidiary material to knead. Mixing step (S40) (S40 ') is finely pulverized mackerel meat aged by the aging step (S30) using a chopping machine, and goes through the process of kneading the ground mackerel meat by blending the subsidiary materials. In other words, the aged mackerel meat is put into a chopping machine having an extrusion hole having a diameter of 4 ~ 5mm extruded and finely ground. At this time, if the extruded hole of the chopping machine is too small, it is most preferable to extrude the extruded hole having about 4.5 mm because the protein structure is destroyed and the strength is lowered. The mackerel meat pulverized by the chopping machine is combined with various subsidiary materials for forming fish cake and formed in the form of dough.

At this time, the compounding step (S40) according to the present invention is added uniformly by adding starch 18 ~ 40wt /%, vegetable and vegetable 1 ~ 5wt /%, and seasoning 1 ~ 5wt /% to the mackerel meat 50 ~ 80wt /% do. Mixing step (S40) is finely pulverized mackerel meat aged by the aging step (S30) using a chopping machine, and goes through the process of kneading the crushed mackerel meat by combining the ingredients. That is, 50 to 80 wt /% of mackerel crushed with a chopping machine is added with 18 to 40 wt /% of starch, 1 to 5 wt /% of vegetables and seasonings, and 1 to 5 wt /% of seasoning. The taste is determined by the ratio. At this time, the mackerel meat is preferably contained in more than 50wt /%, the taste is best that 70-80wt /% is contained. Vegetables and vegetables are used to improve the taste and aesthetics of fish paste, and then finely chopped onions, peppers, green onions, parsley, and the like, and seasonings are preferably used to enhance the taste of fish paste. In addition, seasonings include pepper, basil, oregano, and eggs can be added to enhance the taste.

In addition, the compounding step (S40 ') according to the present invention is by-product powder 1 ~ 20wt /%, starch 18 ~ 40wt /%, vegetable and vegetable 1 ~ 5wt /%, and seasoning 1 ~ in 30 ~ 79wt / mackerel meat 5 wt /% is added to mix uniformly. Mixing step (S40 ') is finely crushed mackerel meat matured by the aging step (S30) using a chopping machine, and goes through the process of kneading the ground mackerel meat by blending the subsidiary materials. In other words, 1 ~ 20wt /% by-product powder prepared by the preparation step (S10) is added to 30 ~ 79wt /% mackerel meat crushed in the chopping machine, starch 18 ~ 40wt /% and vegetables 1 ~ 5wt /% and seasoning 1 It is compounded by adding ~ 5wt /%, the taste of fish paste is determined according to the ratio of mackerel meat and starch.

At this time, the mackerel meat is preferably contained in more than 50wt /%, the taste is best that 70-80wt /% is contained. Therefore, by mixing the mackerel meat and by-product powder to give the same or similar taste as when using only pure mackerel meat. By-product powder is a powder form processed through a grinder through the steaming and drying process of the head, tail, and bone from the preparation of mackerel meat, so it is very mixed with mackerel meat. In addition, the by-product powder is rich in nutrients and nutrients comparable to pure mackerel, which can significantly lower the price of fish paste than using pure mackerel. Vegetables and vegetables are used to improve the taste and aesthetics of fish paste, and then finely chopped onions, peppers, green onions, parsley, and the like. Seasonings enhance the taste of fish paste, and it is preferable to use natural seasonings. In addition, seasonings include pepper, basil, oregano, and eggs can be added to enhance the taste.

In addition, the completion step (S50) according to the present invention is processed to the shape and shape of the fish paste blended dough and then cook the processed dough to complete the fish paste. Completion step (S50) is processed into a predetermined shape and shape of the dough blended by the compounding step (S40) (S40 '), and the processed dough is processed to complete the fish cake. That is, the shape of the blended dough to form a variety of circles or squares and elliptical shape as a whole, spherical, rod or flat form. At this time, the shape of the dough is also possible through the manual work, but it is preferable to use a processing machine for the convenience and productivity of manufacturing. Dough processed into a predetermined shape to complete the fish paste through a variety of cooking methods. Then, after the sterilization step and the cooling step to sterilize the finished fish paste is finally completed through the packaging step of packaging the cooled fish paste in a certain amount.

At this time, the completion step (S50) according to the present invention is cooked by selecting any one of the baked fish cake baked in fire, fried fish cake fried in oil or steamed fish cake steamed in hot steam. Completion step (S50) is processed into a predetermined shape and shape of the dough blended by the compounding step (S40) (S40 '), and the processed dough is processed to complete the fish cake. That is, the fish paste is completed through a recipe in which a dough processed into a predetermined shape is roasted, fried in oil, or steamed in hot steam. At this time, it is very important that the center temperature of the dough is cooked by applying heat to 75 ℃ or more.

Here, grilled fish cakes are not fried in oil, so they have a refreshing taste and low calorie. Fried fish cakes are fried in oil, so they have a lighter taste and taste better. Steamed fish steams with steam, so it has a light and savory taste and is chewy. In this way, the dough can be cooked in various ways such as roasting, frying in oil, or steaming in steam to provide fish paste that can satisfy the taste and taste of consumers.

As another aspect of the present invention, there is provided a fish cake prepared by mixing pure mackerel meat or by-product powder by the above method. Fish paste, which contains mackerel as the main ingredient, contains abundant DHA ingredient, which grows and develops brain cells, which facilitates brain rotation, improving memory and learning ability. In addition, it contains a component that activates the activity of the brain to prevent dementia and to prevent aging by activating cells due to the nucleic acid component. In addition, EPA, an unsaturated fatty acid, reduces cholesterol levels while suppressing migraine headaches, which is good for various adult diseases such as hypertension and arteriosclerosis. As such, it is possible to provide a health food that promotes health at snacks for filling hunger by having the above-mentioned effects on fish cakes that can be easily and conveniently touched around.

As described above, the present invention can be easily and simply accessible to consumers by making fish cake using mackerel, which is rich in taste and nutrients, and can be provided at a lower price as it promotes consumption of mackerel and promotes price competitiveness. The mackerel's excellent nutrients can be consumed, which contributes to being a healthy food from snacks.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined by the appended claims. It is therefore intended that such variations and modifications fall within the scope of the appended claims.

S10: preparatory step S20: pretreatment step
S30: ripening step S40, S40 ': mixing step
S50: completion

Claims (7)

In the method of making fish cake using mackerel:
Preparing the raw material by selecting and grooming and washing the mackerel (S10);
Washing the prepared raw material with an alkaline solution, followed by washing with natural water again and drying with a dehydrator (S20);
Aging step (S30) to put the pretreated raw material into the freezer for 1 to 3 days at a temperature of minus 21 ℃ ~ 30 ℃;
A blending step (S40) (S40 ') of pulverizing the matured raw material using a chopping machine and then blending the pulverized raw material with a subsidiary material (S40'); And
Process of blending the dough into the shape and shape of the fish cake and then cooking the finished dough to complete the fish cake (S50); manufacturing method of fish cake with mackerel, characterized in that it comprises a. The method of claim 1,
The preparation step (S10) is a method of manufacturing fish paste with mackerel as the main raw material, characterized in that to prepare the pure mackerel meat by finely chopped mackerel using a meat grinder. The method of claim 1,
The preparation step (S10) is a method of manufacturing fish paste with mackerel as the main raw material, characterized in that by preparing the by-product powder using a grinder by steaming and drying the head, tail, bone from the groomed mackerel. The method of claim 1,
The compounding step (S40) is mackerel, characterized in that uniformly added by adding starch 18 ~ 40wt /%, vegetables 1 ~ 5wt /%, seasoning 1 ~ 5wt /% to mackerel meat 50 ~ 80wt /% The manufacturing method of the fish paste which uses as a main raw material. The method of claim 1,
The compounding step (S40 ') by adding the by-product powder 1 ~ 20wt /%, starch 18 ~ 40wt /%, vegetables 1 ~ 5wt /%, seasoning 1 ~ 5wt /% to 30 ~ 79wt /% mackerel meat A method for producing fish paste containing mackerel as a main ingredient, which is uniformly blended. The method of claim 1,
The completion step (S50) is the manufacture of fish paste with mackerel as the main raw material, characterized in that the cooked by selecting any one of the baked fish cake baked in fire, fried fish cake fried in oil or steamed fish cake steamed in hot steam Way. A fish cake comprising mackerel as a main ingredient, characterized by a fish cake prepared by mixing pure mackerel meat or by-product powder through the method of claim 1.

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