KR20150047310A

KR20150047310A - Batter fried fish cake

Info

Publication number: KR20150047310A
Application number: KR1020130127236A
Authority: KR
Inventors: 이종협
Original assignee: 유원식품(주)
Priority date: 2013-10-24
Filing date: 2013-10-24
Publication date: 2015-05-04

Abstract

The present invention relates to a fish cake which can simultaneously enjoy a taste of the fish cake, smooth and tender mouth feel, and crunch mouth feel of fried food. According to the present invention, provided is a batter coated fish cake shaping a fish paste into a prescribed shape, adding a frying paste containing flour or starch flour on the surface of a molded fish cake (2) after frying and boiling in oil, and forming a batter (4) fried in oil.

Description

Batter fried fish cake {

The present invention relates to a fish paste coated with a batter, and more particularly, to a fish paste covered with a batter, which is capable of simultaneously enjoying the taste of fish paste and the crunchy texture of the fish paste, will be.

Fish paste is a fried food prepared by grinding the flesh of a fish and adding seasonings such as salt, sugar, and syrup to the fish, adding ingredients such as vegetables, seaweed, and starch to form a predetermined shape. These fish cakes have a good taste, are easy to eat, and relatively inexpensive. They are also widely used for lunch, side dishes and snacks as well as protein and other nutritious foods.

However, these fish paste are mostly limited to cooking methods such as boiling soup and fish paste together, eating with seasoning, eating as side dishes, using as ingredients in kimbap, or putting in udon.

Therefore, it is not possible to meet the various tastes of consumers and the expectation of pursuing new ones. Accordingly, development of a new menu that attracts the attention of customers is required.

On the other hand, among the udon noodles sold at resting places and restaurants, there are fishmonger udon which is famous for fish paste, and deep-fried noodle which is famous for its deep-fried noodles. These udon noodles alone can not satisfy the customers' demand for taste.

Conventionally, an idea of adding various ingredients to impart various flavors to fish paste has been proposed. However, the known methods include grinding the ingredients to be added and mixing the fish paste with the fish paste, Since it is manufactured by molding and frying, there was a somewhat ineffective way to induce curiosity or give a fresh texture to consumers.

Patent Publication No. 10-2006-0003305 (Jan. 10, 2006)

The present invention has been proposed in view of the limitations of conventional menus using fish cakes as described above and provides new fish cakes having a new texture and flavor by putting widely used fish cakes in their fried fish cakes, And to provide a new fish paste product to enjoy.

According to one feature of the present invention, a fish paste batter (4) is formed by molding a fish paste batter into a predetermined form and frying batter containing a flour or starch powder on the surface of a fish cake molded product (2) A fish paste covered with a tempura is provided.

According to another aspect of the present invention, there is provided a fish paste-coated fish paste characterized in that the frying dough includes at least one of chopped vegetables, curry powder, and cheese.

The present invention is characterized in that a fish paste is molded into a predetermined shape and fried to form a batter (4) by frying on a surface of a fish cake (2) fried in oil and frying oil to form a crisp A new fish paste product with crispy texture is provided.

Therefore, customers can enjoy the taste of fish paste and tempura at once, and by offering a fusion menu combining fish paste and deep-fried food, it can contribute to consumers' curiosity and increase of sales through diversification of menu .

In addition, when the fish paste according to the present invention is used as a famous name of udon, it is possible to easily provide a new menu such as a fish paste tempura noodle with a conventional fish paste noodle and a fried noodle.

In addition, chopped vegetables, cheese, and curry powder are added to the frying cloth (4) to diversify the fish paste, thereby broadening the selection of consumers, and the color of the frying cloth is varied, great.

1 is a perspective view showing an embodiment of the present invention.
2 is a perspective view showing another embodiment of the present invention.
3 is a perspective view showing another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view of a fish paste covered with a frying cloth according to an embodiment of the present invention; FIG. As shown in the figure, the present invention is a skewer (4) formed on the surface of an oyster shell (2) having a wide shape.

The fishmeal molded product 2 is prepared by grinding a fish bone, frying the fish with a seasoning such as salt, sugar, syrup, etc., and frying it in the same manner as a conventional fish cake manufacturing method. In order to impart flavor to the fish-cake molding 2, a supplementary ingredient such as vegetables and seaweed may be added, and starch or the like may be further added to increase the viscosity of the dough.

And the frying cloth 4 is fried with the frying dough being buried in the fish cake molding 2. The fried dough is kneaded with flour or starch with water and eggs. Instead of flour or starch, you can use commercially available pre-mix frying powder to make deep-fried dough, or use a blend of flour and starch.

More specifically, the surface of the fish cake molding 2 is coated with dry powder such as wheat flour, starch powder or frying powder, and then fried in oil and fried to form the frying cloth 4 on the surface of the fish cake molding 2 .

If desired, vegetables, cheese, curry powder and the like may be added to the deep-fried batter to form the batter 4. It is not only better in flavor, but also nutritious, and the color of the frying cloth is varied by adding vegetables, cheese, curry powder, etc. in the frying clothes, so that a more various kinds of products can be provided.

As the minced vegetables, carrots, onions, potatoes, parsley, broccoli, and the like can be used. Although the available vegetables are not particularly limited, it is preferable to use vegetables with a low water content. When the vegetable with a large amount of water is used, a lot of oil is splashed when frying, which not only makes the frying work inconvenient, but also deteriorates the crispy texture of the frying cloth (4). These chopped vegetables, cheese, curry powder, etc. may be added individually or together.

Further, the amount to which the above materials are added is not particularly limited, and if too much is added, it is not attached to the frying pant 4 and falls off during the frying process so that only the frying oil is contaminated, resulting in waste of material. In addition, the crisp texture of the frying cloth 4 can be lowered depending on the kind of the material to be added, so that the addition amount is appropriately adjusted in consideration of these points.

The present invention having such a configuration can enjoy the crisp texture of the tempura together with the taste of the fish paste and the soft texture.

FIG. 2 shows another embodiment of the present invention, in which a fish-shaped cloth 4 is formed on a bar-shaped fish-shaped material 2 such as sausage. The rod 6 may be inserted into the fishmeal molding 2 to form the fishmeal 4 or the fishmeal 4 may be attached to the fishmeal molding 2, After forming, the rod 6 may be inserted.

Thus, when the rod 6 is inserted into the fish paste, it is convenient to hold the rod 6 by hand and eat it.

FIG. 3 shows another embodiment of the present invention. In FIG. 3, the fishmonger 2 is folded and folded in a wider and thin sheet form and fried with the batter 4 in a state of being put on the rod 6. This type of tempura can also be eaten by holding hands with the hand, so it can be easily eaten at a kiosk, a resting place, or a street kiosk, and it is convenient to eat while walking or walking.

According to the present invention described above, in addition to the peculiar flavor of the conventional fish paste and the soft and flimsy texture, the crunchy texture of the frying pan can be enjoyed together with the taste and desire of consumers.

In addition, if the fish paste covered with the frying cloth according to the present invention is used as a famous name of udon, a noodle of a new menu called fried fish paste udon can be easily made. In addition, the addition of chopped vegetables, cheese, and curry powder to the frying cloth (4) can diversify fish cakes, thereby broadening the choice of consumers. The color of the frying cloth is varied, .

Claims

Characterized in that a batter (4) fried in oil is formed on the surface of a fish cake molding (2) formed by molding a fish cake dough into a predetermined shape and fried in oil, with a batter batter containing flour or starch powder.

[3] The fish paste-coated fish paste according to claim 1, wherein the deep-fried batter has at least one of chopped vegetables, curry powder, and cheese.