KR20140079899A - How to process meatballs with quail eggs - Google Patents

How to process meatballs with quail eggs Download PDF

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KR20140079899A
KR20140079899A KR1020120149071A KR20120149071A KR20140079899A KR 20140079899 A KR20140079899 A KR 20140079899A KR 1020120149071 A KR1020120149071 A KR 1020120149071A KR 20120149071 A KR20120149071 A KR 20120149071A KR 20140079899 A KR20140079899 A KR 20140079899A
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meat
quail eggs
quail
processing
eggs
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KR1020120149071A
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KR101481237B1 (en
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박춘환
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박춘환
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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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • A23L15/00—Egg products; 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a method for processing meat ball including quail eggs, specifically, to a method for forming food, wherein quail eggs are respectively combined with various kinds of meat and fishes for forming new kinds of dishes so as to renew a part of food culture. The present invention comprises a step of firstly processing quail eggs by boiling, steaming, and braising; a step of processing the meat with the skins of the quail eggs; a step of coating the processed quail eggs with the skin of the processed meat; a step of cooking the processed and molded meat ball by frying, steaming, broiling, and roasting; and a step of making eatable meat ball.

Description

메추리알이 내재된 미트볼 가공방법{omitted}Meatball processing method with quail eggs {omitted}

본 발명이 속하는 기술 분야는 익혀지고 가공된 메추리알과, 메추리알의 표피로 성형된 생지의 육류와, 육류의 표피로 메추리알을 감싸 반가공 미트볼을 성형하는 단계 후, 반가공 성형된 미트볼을 튀김·찜·훈재·구이 등으로 조리하는 단계로 이루어져 음용이 가능한 미트볼로 만들어진 것으로 구성하는 메추리알이 내재된 미트볼 가공방법에 관한 것이다.The technical field to which the present invention pertains is a method for producing semi-processed meatballs by wrapping quail eggs with cooked and processed quail eggs, meat of raw materials molded from the skin of quail eggs, and cuticle of meat, The present invention relates to a meatball processing method in which quail eggs are incorporated, which is composed of meatballs which are made by frying, steamed, steamed, roasted,

본 발명 이전의 종래의 기술은 삶은 메추리알을 단순히 소금에 찍어 먹거나, 조림 반찬정도 였으며, 육류는 육류대로 평상의 조리방법을 벗어나지 못하는 상황에서의 첨가물이나 소스의 변화에만 기대하는 한정된 조리법에 의한 음용이 본 발명이 보는 문제점이며,Prior art prior to the present invention was that the boiled quail eggs were simply dipped in salt or simmered dish and the meat was consumed by the limited recipe expecting only the change of additives or sauce in the situation that the meat could not escape the usual cooking method according to the meat This is a problem that the present invention sees,

다양한 종류의 육류와 해산물이 메추리알과 결합하여 다양한 조리법에 의한 풍부한 맛과 간결한 조리방식이 본 발명이 해결하려는 기술적사상이다.Various kinds of meat and seafood are combined with quail eggs, and a rich taste and a simple cooking method by various recipes are the technical ideas to be solved by the present invention.

본 발명의 목적은 다양한 종류의 육류의 육질과 생선살의 육질이 각각 메추 리알과 결합하여 메추리알이 내재된 미트볼 가공방법으로 구성되어 미감이 높은 식문화의 일부를 새롭게 하는 특징적인 이점이 있는 것에, 본 발명의 기술적 방법을 제공하는데 그 목적이 있다.It is an object of the present invention to provide a meat processing method and a meat processing method in which various kinds of meat meat quality and meat quality of fish meat are combined with musselial respectively to form quail eggs, It is an object of the present invention to provide a technical method of the invention.

본 발명의 과제해결을 위한 기술적 특징 및 작용은,Technical features and effects for solving the problems of the present invention are as follows.

메추리알이 내재된 미트볼 가공방법의 기술적 특징은,Technical features of meatball processing method with quail eggs are as follows:

메추리알에 다양한 종류의 육류의 표피를 입혀 미감을 높인 미트볼을 구성하는 것에 기술적 특징이 있으며,There is a technical characteristic in constructing a meatball which is aesthetized by putting the cuticle of various kinds of meat into quail eggs,

메추리알이 내재된 미트볼 가공방법의 과제해결을 위한 기술적 작용은,The technical function for solving the problem of the meatball processing method in which the quail eggs are embedded,

메추리알을 물로 삶거나 가열증기로 증숙하여 온전히 익혀진 메추리알을 껍질을 제거한 다음 메추리알을 사용하거나, 또는 익혀진 메추리알을 간장등의 소스로 조림으로 조리한 상태의 조림메추리알로 1차 가공하는 단계로 구성된다.Quail eggs are boiled with water or steamed with steam, and quail eggs are cooked thoroughly. Then quail eggs are used, or cooked quail eggs are cooked in a sauce such as soy sauce. .

미트볼의 외피가 되는 식육생지의 육류를 쇠고기, 돼지고기, 닭고기 등의 육질을 선별하여 정해진 두께로 얇게 썬 슬라이스 육류편의 외피나, 잘고 곱게 갈아 다져진 생지의 육류를 정해진 두께로 메추리알의 외피인 표피로 성형 가공하는 단계로 구성된다.Meat of the meat which is the outer surface of the meatball is selected from the meat such as beef, pork and chicken, and the outer skin of the sliced meat slice thinly sliced to the predetermined thickness, and the meat of the raw meat which is finely and finely ground, As shown in Fig.

1차 가공된 껍질이 제거된 익혀지고 재 조리된 메추리알에, 얇게 썰어서 성형되 외피나 곱게 다져 표피로 성형된 1차 가공된 생지육류의 표피를 입혀 생지의 육류가 메추리알을 감싼 반가공 미트볼로 성형하는 단계로 구성된다.First processed peeled, re-cooked quail eggs are cut into thin slices and molded into a shell or finely ground. Primary processed raw meat is cut into half-finished meatballs As shown in Fig.

익혀지고 가공된 메추리알과, 메추리알의 표피로 성형된 생지의 육류와, 성 형된 육류의 표피로 메추리알을 감싸 반가공 미트볼을 성형하는,It is used to make semi-processed meatballs by wrapping quail eggs with cooked and processed quail eggs, meat from raw materials of quail eggs,

상기 단계 후,After this step,

반가공 성형된 미트볼을 식용유을 이용한 튀김, 찜기를 이용하여 조리한 찜, 가열열기로 익히는 훈재, 직화방식의 구이 등으로 조리하는 단계로 이루어져 음용이 가능한 미트볼로 만들어진 것으로 구성되어 이루어지는 것에 특징이 있으며,And a step of cooking the semi-processed meatball with frying oil using cooking oil, steamed steamed steamed rice, steamed rice cooked with heating heat, and roasted steamed rice flour, and is made of meatballs which can be consumed,

또한, 본 발명에 따른 상기의 기술적 특징에 있어서,Further, in the above technical feature according to the present invention,

메추리알을 물에서 삶아 익히거나, 증숙기에서 가열증기로 익힌 메추리알을 껍질을 제거한 후 그대로 사용하거나, 앞의 익혀진 메추리알을 특화된 양념소스를 이용하여 조림을 한 메추리알이 구성되어 이루어지는 것을 특징으로 하며,Quail eggs are boiled in water, quail eggs cooked with steam in a steam boiler are removed as they are, or quail eggs prepared by boiling the previously cooked quail eggs with a specialized sauce In addition,

또한, 본 발명에 따른 상기의 기술적 특징에 있어서,Further, in the above technical feature according to the present invention,

쇠고기, 돼지고기, 닭고기 등의 선별된 생지의 육류를 메추리알을 감쌀 정도의 정해진 두께로 얇게 슬라이스방식으로 썰어 생육의 편으로서의 표피로, 생지의 육류를 곱게 갈아 다져서 정해진 두께로 얇게 펴서 메추리알의 표피로 적정히 성형된 것으로 구성되어 이루어지는 것을 특징으로 하며,The meat of selected raw materials such as beef, pork, and chicken is sliced thinly in a predetermined thickness enough to wrap the quail eggs, and the meat of the raw material is finely ground with the skin as a part of the growth, thinly spreads to a predetermined thickness, Characterized in that it is constituted by appropriately molding with a skin,

또한, 본 발명에 따른 상기의 기술적 특징에 있어서,Further, in the above technical feature according to the present invention,

1차 가공된 메추리알에 육류의 표피를 입혀 반가공 미트볼로 성형하고,The meat of the first processed quail eggs is covered with a cuticle to form a semi-processed meatball,

메추리알을 감싼 반가공 미트볼의 육류의 표면에 튀김을 쉽게하고 내용물이 타는 것을 방지하며, 육즙을 보존하기 위하여 빵가루 등의 가루집을 입혀 성형하여 미감을 높인 미트볼이 구성되어 이루어지는 것을 특징으로 하며,And a meatball which is formed by putting a powdered house such as bread crumbs in order to facilitate the frying of the meat of the semi-processed meatball wrapping the quail eggs to prevent burning of the contents and to preserve the juice,

또한, 본 발명에 따른 상기의 기술적 특징에 있어서,Further, in the above technical feature according to the present invention,

음용하였을 때, 소화흡수를 돕기위하여 1차 가공된 메추리알을 곱게 분쇄한 후, 흰자와 노른자를 골고루 섞은 다음, 다시 메추리알의 형태와 크기로 둥글게 모양을 잡아 성형하여 육류의 표피에 내재되는 메추리알로 구성되는 단계로 이루어진 것에 특징이 있다.In order to help digestion and absorption, the first processed quail eggs were crushed finely, and then whites and yolks were uniformly mixed. Then, the quail eggs were round shaped in the shape and size of quail eggs, And an alum.

또한, 본 발명에 따른 상기의 기술적 특징에 있어서,Further, in the above technical feature according to the present invention,

메추리알의 표피를 구성하는 육류로서, 육상의 육류 표피와 같이 해상생물인 해산물의 살만을 정선해서 정해진 두께로 얇게 썰어 생육 생선살의 편으로, 정선된 해산물의 생물의 살을 육질이 잘 조화되게 곱게 다져 정해진 두께로 얇게 펴서 메추리알의 표피로 성형되어 구성되는 단계로 이루어진 것에 특징이 있다.As the meat constituting the skin of quail eggs, salmon of seafood such as marine creatures is cut and thinly sliced into a predetermined thickness, as in the case of meat on the land, and the flesh of the selected seafood is finely harmonized And a step of shaping the surface of the quail egg into a thin layer having a predetermined thickness.

본 발명은 육류와 해산물에 메추리알이 결합된 요리소재로서, 다양한 방식으로 조리를 할 수 있는 특징이 있으며, 그에 따라 다양한 맛을 표현하는 것이 장점으로서, 간결하고 위생적으로 식문화를 풍부하게 하는 것에 매우 큰 효과가 있다.The present invention is a cooking material in which quail eggs are combined with meat and seafood, and is characterized in that it can be cooked in various ways, and it is advantageous in expressing various tastes accordingly. As a result, There is a big effect.

본 발명을 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.The present invention will now be described in detail with reference to the accompanying drawings.

도 1에 도시된 바와 같이 1차 가공된 메추리알의 껍질을 제거한 후, 육류의 표피를 입혀 미트볼을 가공하는 방법에 있어서,As shown in FIG. 1, after removing the husks of the primary processed quail eggs,

메추리알이 내재된 미트볼 가공방법의 과제해결을 위한 기술적 구성은,In order to solve the problem of meatball processing method in which quail eggs are embedded,

상기 메추리알(10)을 물로 삶거나 가열증기로 증숙하여 익혀진 메추리알(10)을 껍질을 제거한 다음, 또는 익혀진 메추리알(10)을 조림 등으로 조리하여 1차 가 공하는 단계(11)로 형성된다.The quail 10 is boiled with water or heated with steam to remove the husk of the quail 10 and the quail 10 is cooked by boiling or the like to perform a primary treatment 11 .

상기 식육생지의 육류(20)를 선별하여 얇게 썬 슬라이스 육류편이나, 잘게 다져진 생지의 육류(20)를 메추리알의 표피(40)로 성형 가공하는 단계(21)로 형성된다.The step 20 of shaping the meats 20 of the meat into a slice of sliced meat or the meat 20 of finely ground raw material into a skin 40 of quail eggs.

상기 1차 가공된 껍질이 제거된 익혀지고 재 조리된 메추리알(10)에 얇게 썰거나, 곱게 다져 표피(40)로 성형된 1차 가공된 생지육류의 표피(40)를 입혀 반가공 미트볼(50)로 성형하는 단계(30)로 형성된다.The skin 40 of the primary processed raw meat, which has been sliced into finely ground and re-cooked quails 10 from which the primary processed peel has been removed, is cut or finely diced into a skin 40, 50). ≪ / RTI >

상기 익혀지고 가공된 메추리알(10)과,The quail eggs 10, which have been cooked and processed,

메추리알의 표피로 성형된 생지의 육류(20)와,Meat (20) of a raw material of a quail formed in the skin of a quail,

성형된 육류의 표피로 메추리알을 감싸 반가공 미트볼(50)을 성형하는,The semi-processed meatball 50 is wrapped around the quail eggs with the skin of the meat,

상기 단계 후,After this step,

반가공 성형된 미트볼(50)을 튀김·찜·훈재·구이 등으로 조리하는 단계(31)로 이루어져 음용(32)이 가능한 미트볼(50)로 만들어진 것으로 구성된다.And a step 31 of cooking the semi-processed meatball 50 by frying, steaming, smothering, roasting or the like, and being made of a meatball 50 capable of drinking 32.

상기의 기술적인 구성에 의한 또 다른 구성은,According to another aspect of the present invention,

메추리알(10)을 삶기·증숙하기·조림 등으로 1차 가공하는 단계(11)에서,In step (11) of primary processing the quail eggs (10) by boiling, steaming, boiling, etc.,

메추리알(10)을 물에 삶거나 가열증기로 증숙하여 익혀진 메추리알(10) 그대로 또는 삶거나 증숙하여 익혀진 과정 후, 간장 등의 양념소스로 재가공 한 메추리알(10)로 구성되며,The quail eggs 10 are prepared by boiling water or steamed cooked quail eggs 10 or the quail eggs 10 after being cooked by boiling or boiling,

상기의 기술적인 구성에 의한 또 다른 구성은,According to another aspect of the present invention,

생지의 육류를 메추리알의 표피(40)로 가공하는 단계(21)에서,In step 21 of processing meat of the raw material into the cuticle 40 of quail eggs,

선별된 생지의 육류(20)를 정해진 두께로 얇게 썰어 생육의 편으로서의 표피(40)로, 생지의 육류를 곱게 다져 정해진 두께로 얇게 펴서 메추리알(10)의 표피(40)로 성형된 것으로 구성되며,The cut meat 20 of the selected raw material is thinly cut to a predetermined thickness and is formed into a skin 40 of a quail egg 10 by spreading the meat of the raw material finely and thinly to a predetermined thickness And,

상기의 기술적인 구성에 의한 또 다른 구성은,According to another aspect of the present invention,

1차 가공된 메추리알(10)에 1차 가공된 생지 육류의 표피(40)를 입히는 단계에서,In the step of applying the skin 40 of the primary processed raw meat to the primary processed quail eggs 10,

1차 가공된 메추리알(10)에 육류의 표피(40)를 입혀 반가공 미트볼(50)로 성형하고,The meat cuticle 40 is applied to the primary processed quail eggs 10, the meat is cut into half-finished meatballs 50,

반가공 미트볼(50) 표면에 빵가루 등의 가루집을 입혀 성형하여 미감을 높인 미트볼(50)이 구성되며,A meatball 50 is formed by applying a powdered meal such as bread crumb to the surface of the semi-processed meatball 50 to increase the quality of the meatball 50,

상기의 기술적인 구성에 의한 또 다른 구성은,According to another aspect of the present invention,

메추리알(10)을 삶기·증숙하기·조림등으로 1차 가공하는 단계(11) 후,After the step 11 of primary processing of the quail eggs 10 by boiling, steaming, boiling, etc.,

1차 가공된 메추리알(10)을 곱게 분쇄한 후, 흰자와 노른자를 골고루 섞은 다음, 다시 메추리알 크기로 둥글게 성형하여 육류의 표피(40)에 내재되는 메추리알(10)로 구성되며,The first processed quail eggs 10 are crushed finely, and then mixed with whites and yolks uniformly. Then, the quail eggs 10 are rounded into quail eggs to form quail eggs 10 in the cuticle 40 of the meat.

상기의 기술적인 구성에 의한 또 다른 구성은,According to another aspect of the present invention,

생지의 육류(20)를 메추리알의 표피로 가공하는 단계(21)에서,In step 21 of processing the raw meat 20 into a cuticle of quail eggs,

육상의 육류와 같이 해상생물의 해산물의 살만을 정선해서 정해진 두께로 얇게 썰어 생육 생선살의 편으로, 정선된 해산물의 생물의 살을 육질이 잘 조화되게 곱게 다져 정해진 두께로 얇게 펴서 메추리알(10)의 표피(40)로 성형한 것으로 구 성된다.The salami of marine life such as meat on the land is selected, and sliced thinly to a predetermined thickness, and the flesh of the selected seafood is finely and finely finely and finely sliced into a predetermined thickness, (40).

도 1은 본 발명에 의한 전개도.1 is a developed view according to the present invention;

Claims (6)

1차 가공된 메추리알에 육류의 표피를 입혀 미트볼을 가공하는 방법에 있어서,A method of processing meatballs by applying meat cuticles to primary processed quail eggs, 상기 메추리알을 삶기·증숙하기·조림등으로 1차 가공하는 단계,A step of processing the quail eggs by boiling, boiling, boiling, etc., 상기 생지의 육류를 메추리알의 표피로 가공하는 단계,Processing the meat of the raw paper into a cuticle of quail eggs, 상기 1차 가공된 메추리알에 1차 가공된 생지육류의 표피를 입히는 단계,A step of applying the skin of the raw meat raw meat processed first to the primary processed quail, 상기 단계 후 가공 성형된 밋트볼을 튀김·찜·훈재·구이등의 조리하는 단계로 이루어져 음용이 가능한 미트볼로 만들어진 것을 특징으로 하는 메추리알이 내재된 미트볼 가공방법.Wherein the meat ball is made of meatballs that can be consumed by cooking the meatballs after the steps, such as frying, steaming, smothering, and roasting. 제 1항에 있어서,The method according to claim 1, 메추리알을 삶기·증숙하기·조림등으로 1차 가공하는 단계에서,At the stage of primary processing by boiling, cooking and boiling quail eggs, 메추리알을 삶거나 증숙한 후 껍질을 제거한 메추리알과, 삶거나 증숙한 다음 껍집을 제거한 과정 후의 메추리알을 간장 등의 양념소스로 재가공 한 메추리알로 구성되는 것을 특징으로 하는 메추리알이 내재된 미트볼 가공방법.Wherein the quail eggs are cooked with seasoning sauce such as soy sauce or the like after the quail eggs are boiled or steamed and then the shells are removed and the quail eggs after the boiled or cooked husks are removed. Processing method. 제 1항에 있어서,The method according to claim 1, 생지의 육류를 메추리알의 표피로 가공하는 단계에서,In the step of processing the meat of the raw material into a cuticle of quail eggs, 생지의 육류를 정해진 두께로 얇게 썰어 생육의 편으로, 생지의 육류를 곱게 다져 정해진 두께로 얇게 펴서 메추리알의 표피로 성형하는 것을 특징으로 하는 메추리알이 내재된 미트볼 가공방법.A method of processing meatballs in which quail eggs are embedded with quail eggs, characterized in that the meat of the raw material is sliced thinly to a predetermined thickness, and the meat of the raw material is finely ground to a thin thickness with a predetermined thickness. 제 1항에 있어서,The method according to claim 1, 1차 가공된 메추리알에 1차 가공된 생지 육류의 표피를 입히는 단계에서,In the step of applying the cuticle of the primary processed raw meat to the primary processed quail, 생지육류의 표피에 메추리알이 내재되어 성형된 미트볼의 표면에 빵가루등을 입혀 가공하여 미트볼이 구성되는 것을 특징으로 하는 메추리알이 내재된 미트볼 가공방법.A method of processing meatballs with quail eggs, wherein quail eggs are embedded in the surface of raw meat to form meatballs by processing breadballs and the like on the surface of the meatballs. 제 2항에 있어서,3. The method of claim 2, 메추리알을 삶기·증숙하기·조림등으로 1차 가공하는 단계 후,After the primary processing step such as boiling, cooking and boiling quail eggs, 1차 가공된 메추리알을 곱게 분쇄한 후, 다시 메추리알 크기로 둥글게 성형하여 육류의 표피에 내재되는 메추리알로 구성되는 것을 특징으로 하는 메추리알이 내재된 미트볼 가공방법.Wherein the quail eggs are finely pulverized and then rounded into a quail size to form quail eggs embedded in the cuticle of the meat. 제 3항에 있어서,The method of claim 3, 생지의 육류를 메추리알의 표피로 가공하는 단계에서,In the step of processing the meat of the raw material into a cuticle of quail eggs, 생지의 해산물의 살만을 정선해서 정해진 두께로 얇게 썰어 생육 생선살의 편으로, 정선된 해산물의 생육의 살을 곱게 다져 정해진 두께로 얇게 펴서 메추리알의 표피로 성형하는 것을 특징으로 하는 메추리알이 내재된 미트볼 가공방법.The salmon of the seaweed is selected and sliced thinly to a predetermined thickness to finely grind the flesh of the selected seafood and thinly spread to a predetermined thickness and to be molded into the skin of the quail egg. Meatball processing method.
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