KR20160046514A - Method of manufacturing a multi-packing crab stick - Google Patents

Abstract

The present invention relates to a method of manufacturing a multi-packed crab stick, and more particularly, to a method including the following steps: a first step of supplying a mixed meat and a colored meat to form a crab stick sheet; a second step of cutting the crab stick sheet; a third step of pushing the cut crab stick sheet through a cutting roller to cut the crab stick sheet to have grains of a crab meat; a fourth step of banding the sheet cut to have grains of a crab meat; and a fifth step of packing the banded crab meat. The method according to the present invention has effects that the inner packing wrap is easily removed by hands, two to ten crab sticks are packed with one inner packing wrap to enhance work efficiency by reducing time and manpower, and the mixed meat and the colored meat are attached to each other to prevent the colored meat from being separated when the inner packing wrap is opened, thereby improving the appearance to stimulate appetite of consumers and and the product value.

Description

[0001] The present invention relates to a multi-packing crab stick,

More particularly, the present invention relates to a method for producing a multi-paced crab meat slice, comprising a first step of molding a crab meat slice by injecting mixed meat and pigment into a molding machine, a second step of cutting the crab meat slice, A third step of passing the cut crab meat sheet through a trimming roller and slicing the crab meat slice into a fish fillet form, a fourth step of binding crab meat sheet cut in crab grain form, a fifth step of wrapping the above- And a process for producing gummy fish.

Crab meat is a processed food that makes color, shape and texture close to the flesh of a crab. As a material, mainly frozen pollack is used. After making polish stamen with a skillet in a mushroom state, pull it out like a thread, and gather the various grains and compress it. In Korea, crab meat is used as a cooking material for salads, kimbap, and skewered fried foods.

Korean Patent Publication No. 1996-0005058 (a method for producing crab meat) relates to a method for producing crab meat, in which crab flavor is introduced at a point of time when the production of the crab flavor product is almost finished, whereby the taste and flavor of crab meat is improved.

Korean Patent Registration No. 10-0420480 (a method of manufacturing an artificial gummy slice) is a method of manufacturing a gummy slice prepared by reducing the tastes and ingredients of a raw material by omitting the pulverization and compression molding process and incorporating the taste and aroma in a predetermined stirring step The present invention relates to a process for producing an artificial crab meat.

In the case of a manufacturer that manufactures or sells a large-sized restaurant or a large amount of cooked gummat which is manufactured by the prior art, there is a problem in that it consumes a large amount of work time and manpower, and is economically disadvantageous because the work efficiency is low.

In addition, in the case of crab meat produced by the prior art, there is a drawback that it takes a long time to peel off the wrapping paper of each crab, not only the peel off part of the coloring matter when peeling out the wrapping paper.

KR 1996-0005058 B1 (Apr. 20, 1996) KR 10-0420480 B1 (Feb. 16, 2004)

In order to solve the above-mentioned problems, the present invention provides a method for directly applying a coloring agent to a mixed meat for crab meat, peeling 2 to 10 lines of crab meat with one wrapping paper, There is a purpose.

Another object of the present invention is to provide a simple and convenient way to use the food according to the present invention when it is used for food materials in a large restaurant as well as an individual consumer.

In order to achieve the above-mentioned object, the present invention provides a method for manufacturing multi-packaged crab meat, comprising: a first step of molding a crab meat sheet by injecting mixed meat and pigment into a molding machine; A second step of cutting the maltose sheet, a third step of passing the sliced crab meat sheet through a shearing roller and slicing the crab meat into a crabgrass shape, a fourth step of binding crab meat sliced in crabgrass shape, And a fifth step of wrapping the bundle together.

The packaging of the fifth step may include packaging the bundled 2 to 10 lines of crab meat with wrapping paper, cutting the crab meat packed with the wrapping paper into a length of 18 to 20 cm, vacuum packing and sterilizing The method comprising the steps of:

The present invention relates to a method for manufacturing a multi-ply wrapping poultry which can easily separate wrapping paper from a poultry meat by hand, and 2 to 10 lines of poultry poultry are stored in one wrapping paper, The efficiency is greatly improved and the cost is reduced.

In addition, the multi-packaged crab meat has the effect of attaching the mixed meat and the coloring meat together, so that the coloring meat is not separated at the time of opening the wrapping paper, and the appearance is good, and the appetite is enhanced and the product value is also increased.

Fig. 1 is a state diagram showing a state in which a pigment is added to a mixed meat according to the present invention
Fig. 2 is a state diagram showing binding of the crab meat according to the present invention
Fig. 3 is a state diagram showing packaging of a plurality of crab meat slices according to the present invention in one wrapping paper

The present invention relates to a method for producing multi-packaged crab meat.

A method for producing crab meat slices includes a first step of molding a crab meat slice by adding a meat flesh and a flesh meat to a molding machine, a second step of cutting the crab meat slice sheet, A third step of slicing into a crab-like form, a fourth step of binding a crab slice cut in the crab-shaped form, and a fifth step of wrapping the crab crab together.

The packaging of the fifth step may include packaging the bundled 2 to 10 lines of crab meat with wrapping paper, cutting the crab meat packed with the wrapping paper into a length of 18 to 20 cm, vacuum packing and sterilizing Step.

Further, in the second step, the molded crab meat sheet is cut into a size of 50 to 150 mm in width, and in the third step, the cut crab meat sheet is passed through a trimming roller having a trimming width of 0.6 to 1.5 mm, It is desirable to subdivide it into a solid form.

First step

And a step of simultaneously adding the meat and the pig meat to a molding machine and shaping the crab meat sheet in a state in which pig meat is adhered on the mixture meat.

It is preferable that the crab meat salad sheet formed with the above mixed meat and pig meat meat has a thickness of 1 to 5 mm and a width of 300 to 700 mm.

It is preferable that the width of the compounding sheet is 50 to 150 mm, and the sheet width of the coloring matter is 10 to 90 mm, preferably 2 to 10 lines.

In addition, when the thickness of the crab meat sheet is less than 1 mm, the texture of the crab meat is reduced and the satisfaction of the consumer is reduced. If the thickness is more than 5 mm, the texture of crab meat is improved but not economical.

In addition, when the width of the crab like seasheet is less than 300 mm and more than 700 mm, it is not economical to use the crab crab forming device.

Second Step

Is a step of cutting the crab meat sheet formed by the first step into a size of 50 to 150 mm in width.

The crab maltose sheet formed by the first step is not only large in size but also inconvenient to perform the following steps, and it is preferable to cut the crab maltose sheet with a size of 50 to 150 mm in width.

Third step

And the crab meat sheet cut by the second step is passed through a cutter roller having a cut width of 0.6 to 1.5 mm to be cut into crab shell form.

In order to cut into crab-like shape, it is preferable that the crab slices cut into a size of 50 to 150 mm in width by the second step are passed through the shearing rollers to cut into crab-shaped form. The breadth of the crab meat slice is preferably about 0.6 to 1.5 mm, and when the breadth of the crab meat is less than 0.6 mm, the breadth of the crab meat is narrow. When the crab is cooked or consumed, crab meat may be crushed or crushed If the above-mentioned breadth is more than 1.5 mm, the following process is carried out and when the finished crab meat is consumed, the texture is not good, which is not preferable.

Fourth step

Is a step of bonding the maltese-sheet which has been cut into crab-like shape by the above-mentioned third step.

The third step is a step of binding the fish meat sheet cut into a size of 0.6 to 1.5 mm and binding in the form of crab meat. Since the maltose sheet which is subjected to the first to third steps described above is not preferable because it is wide and thin, it is preferable to bond the maltese-maltose sheet in this fourth step to form a crab salad.

It is preferable that the pigment meat be placed in the upper part of the mixture meat in the course of binding the crab meat sheet. At this time, it is preferable that the pigment is adhered on the compounded meat, and the food is located at the upper part while being curled.

Step 5

Is a step of wrapping the jelly which is bound by the fourth step.

In the fifth step, 2 ~ 10 lines of crab meat, which is located on the upper part of the mixture meat by the fourth step, is packed in one wrapping paper, cut into 18 ~ 20 cm, vacuum packaged and sterilized Step.

It is preferable that 2 to 10 lines of crab meat bound by the fourth step are packaged in one inner wrapper, more preferably 3 to 8 lines of crab meat are packaged in one inner wrapper, Most preferably, 3 to 5 lines of crab meat are packaged in one wrapping paper. At this time, the inner wrapper is not limited to the material but is preferably formed in the form of a film.

It is preferable that the gummy slices wrapped in the wrapping paper are cut to a length of 18 to 20 cm, and cuts of less than 18 cm or more than 20 cm may be inconvenient when a consumer uses the product, which is not preferable.

It is preferable that the cut crab meat is sterilized and vacuumed before being packed in a wrapping paper so that microorganisms can not grow.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, it should be understood that the following Examples and Experiments are intended only to illustrate the present invention, but do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example 1

The crab meat salad sheet is 1.8 mm in thickness and 500 mm in width. The molded crab meat sheet is cut into a size of 100 mm in width, and then passed through a cutter roller having a cut-off width of 1.2 mm to form crab meat. The crab slices that have been cut in crab shell form are bound to produce crab slices. When binding the crab meat slices, the pig meat was placed on top of the mixture meat to be bound, and the five lines of crab meat that were bound were packed in one wrapping paper, cut into 18 to 20 cm and vacuum packed Sterilize.

Example 2

The crab salad sheet is formed into a mixture of meat 6 mm in thickness and 700 mm in width. The molded crab meat sheet is cut into a size of 100 mm in width, and then passed through a cutter roller having a cut width of 2 mm to form crab shell. The crab slices that have been cut in crab shell form are bound to produce crab slices. When binding the crab meat slices, the pig meat was placed at the upper part of the mixed meat to be bound, and the 11 lines of crab flavors bound were packed in one wrapping paper, cut into 21 cm, vacuum packaged and sterilized .

Comparative Example 1

Commonly sold crab meat

Experimental Example 1

20 persons (20, 30, 40, 50, 60 years old, male and female) were tested for gummas and gummas, which were prepared as in Examples 1 and 2, Sex, thick feeling, palatability, texture, synthesis).

division convenience Thickness Purity Texture Synthesis Example 1 4.8 4.5 5.0 4.5 4.7 Example 2 4.5 3.9 4.3 4.1 4.2 Comparative Example 1 3.5 4.4 4.1 4.5 4.1

From the above results, it can be seen that Examples 1 and 2 according to the present invention improved in convenience, thickness, palatability, texture and overall evaluation as compared with Comparative Example 1.

As a result of examining the convenience in taking the slices packed in the wrapping paper, the samples showed high scores in Example 1 and Example 2. As a result of examining the fragments of the slices and the overall thickness, Which is significantly higher than that of Comparative Example 1.

Claims (3)

In the method for producing crab meat,
The method for producing a crab meat slice comprises a first step of molding a crab meat slice by injecting mixed meat and pigment into a molding machine;
A second step of cutting the crab salad sheet;
A third step of passing the cut crab meat slice through a trimming roller and slicing the crab meat slice into a crab shell shape;
A fourth step of tying up the misaligned sheet cut in crab-like shape; And
And a fifth step of packaging the tightly packed crab meat. ≪ RTI ID = 0.0 > 8. < / RTI >
The method according to claim 1,
In the package of the fifth step,
Wrapping the bound 2-10 lines of crab meat with wrapping paper; And
And a step of vacuum packing and disinfecting the gummy slices packed with the wrapping paper into a length of 18 to 20 cm.
The method according to claim 1,
In the second step, the molded crab meat sheet is cut into a size of 50 to 150 mm in width. In the third step, the cut crab meat sheet is passed through a trimming roller having a trimming width of 0.6 to 1.5 mm to form crab meat form Wherein the packing material is divided into three portions.

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