KR20170012624A

KR20170012624A - Oyster croquette, and manufacturing method thereof

Info

Publication number: KR20170012624A
Application number: KR1020150102911A
Authority: KR
Inventors: 황채원; 이재호
Original assignee: 황채원
Priority date: 2015-07-21
Filing date: 2015-07-21
Publication date: 2017-02-03

Abstract

More particularly, the present invention relates to an oyster croquette and a method for producing the oyster croquette, and more particularly, to a method of manufacturing oyster croquette containing oysters mushroomed with steam of pine needle, whereby the flavor contained in oysters can be concentrated intensively, The present invention relates to an oyster croquette having improved flavor and flavor of oyster croquette which is finally produced by including an incense and a flavor of pine needle as well as being able to easily ingest an effective ingredient of oyster and a method for producing the oyster croquette.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oyster croquette,

A croquette is a Western dish that is made by finely chopping cooked ingredients or gently crushing potatoes, sprinkling egg yolks or sauces, pouring egg rolls and bread crumbs in turn, and frying them in oil. The croquette is very popular due to its crispy outer surface and its very soft texture. It has an advantage that it can be applied to all kinds of materials such as meat, fish, vegetables, and bulbous plants.

Accordingly, many croquette modified to meet the taste of modern people who care about health by adding calorie of croquet produced by oil splashing method and adding other nutritional ingredients is being developed.

Korean Patent Laid-Open Publication No. 10-2015-0051761 discloses a method for producing crab croquette and a crab croquette prepared thereby, wherein the Crab croquette comprises at least one of salty and fermented crab meat, Producing a croquet base comprising the growth of crabs and boiled potatoes; Applying egg water to the croquet base and then covering the croquet base with the bread crumb; And a boiling step of frying the croquette base coated with the outer skin in oil. Japanese Unexamined Patent Application Publication No. 2005-080642 relates to a clam croquet and a method for producing the clam and a method for producing the clam and a method for producing the same. A method of preparing rice by adding an additive for rice, shaping the rice into a certain shape, and adding an additive for enhancing the texture, and then frying with oil.

As described above, the development of croquettes, which are made by adding fish or shellfish, together with croquettes, which have been made by adding meat to existing vegetables, is actively under way, and fermentation methods for improving the texture and flavor of croquettes themselves, A variety of manufacturing processes are also being developed.

The technique for croquette added with fish and shellfish which has been developed so far is to make croquettes made by adding meat or shellfish to the croquettes or by adding croquettes prepared by adding salted fish or seafood Most of the technology is. However, in the case of producing croquette added with fish and shellfish, when fish meat is added to the fish meat itself, the flavor and flavor of the croquette itself may be reduced and the flavor of the croquette itself may be reduced. It is possible to increase the content of the salt contained in the seaweed, and thus the sugar content may be further added to balance the taste. In addition, There is a concern that this may be lacking. In particular, when the oyster is added to the croquette, the odor peculiar to the oyster may be contained in the finally produced croquet, which may result in a decrease in consumer preference and preference.

Therefore, in the process of manufacturing croquette with added seafood such as oysters, we developed a pretreatment process that can reliably remove the salty taste of seafood such as oysters, and added pretreated seafood to the newly developed pretreatment process It is necessary to develop a croquet production method which can increase the content of nutrients.

Korean Patent Publication No. 10-2015-0051761 (published on May 13, 2015). Japanese Patent Application Laid-Open No. 2005-080642 (published March 31, 2005).

The present invention has been made to solve the above-mentioned problems and provide a necessary technique,

INDUSTRIAL APPLICABILITY According to the present invention, oyster croquette containing oysters mellowed with steam of pine needle can be intensively concentrated, and the oily taste of oysters can be reduced. The present invention also provides a method of manufacturing oyster croquette in which the flavor and flavor of the oyster croquette is enhanced by including the pine needle leaf flavor and flavor.

In addition, the present invention is advantageous in that various nutrients can be easily ingested because it is manufactured to include various vegetables and oysters in the process of croquet production, and the processed crumbs processed to have a crunchy texture are more excellent than common bread crumbs, Another object of the present invention is to provide a oyster croquette having an excellent texture and a manufacturing method thereof.

In order to achieve the above object, according to one embodiment of the present invention,

An oyster mashing stage in which fresh oysters washed with pine needle steam are mixed; An oyster season in which the seasoning solution is added to the oysters matured at the oyster mashing stage and seasoned; Mixing a potato, onion, green onion, carrot, vermicelli, potato salad, salt, potato powder, seasoning, etc. in a cooked oyster seasoned in the oyster season to prepare a batter; A shaping step of shaping the dough produced in the material mixing step into a predetermined shape; An aging step of aging the kneaded product molded in a predetermined shape in the shape forming step; A breading step of applying a processed bread crumb to the surface of the dough obtained in the aging step; And a kneading step of kneading the kneaded material to which the processed bread crumb has been applied in the bread crumbing step in a heated cork oil at a temperature of 160 to 180 DEG C for 6 to 8 minutes to produce a croquet cake .

According to the present invention, in the oyster mashing step, pine leaves are placed on the upper part of a pot containing water, and steam generated by applying heat of 90 ° C or more in a state in which water is not directly applied to the pine leaves, And the oysters are cleaned by using the pine vapors generated by passing the oyster mushrooms through the pestle, and then the oysters from which moisture is removed are mixed for 20 to 40 minutes.

According to the present invention, in the oyster-finishing step, 10 to 20 parts by weight of a seasoning liquid prepared by mixing oyster sauce, gum sauce and sake wine is added to 100 parts by weight of the oyster ovum and heated at 90 ° C or higher for 3 to 7 minutes And seasoned in a roasting manner.

In the present invention, in the material mixing step, 5 to 25% by weight of the oyster, 30 to 40% by weight of potatoes, 10 to 20% by weight of onion, 5 to 15% by weight of green onion, 1 to 10% by weight of carrot, 15 to 15% by weight of potato salad, 7 to 15% by weight of potato salad, 0.05 to 0.5% by weight of salt, 0.1 to 1.5% by weight of potato powder and 0.05 to 1% by weight of seasoning.

According to the present invention, in the aging step, the kneaded product molded in a certain shape may be aged at a temperature of 28 to 30 ° C for 20 to 40 minutes.

In the present invention, the processed bread crumb prepared by crushing the dried bread is roasted in a pan heated at a temperature of 200 to 230 ° C for 40 to 60 minutes in the bread crumb application step .

Another embodiment of the present invention can provide an oyster crocket characterized by being manufactured by the above method.

The oyster croquette manufactured according to one embodiment of the present invention has an advantage that the active ingredient of the oyster can be easily ingested by preparing the croquette by adding the oyster mulled with the steam of the pine needle, The flavor of the oyster is reduced and the flavor of the oyster is excellent, so that the taste and flavor of the finally produced oyster croquette is improved.

In addition, since the oyster croquette manufactured according to the embodiment of the present invention contains oysters and various vegetables, various nutritional ingredients can be easily ingested, and in particular, the oyster effective ingredients can be easily ingested, In addition, the pine needles can be added to the oyster croquette, so it has a good taste and flavor.

In addition, the oyster croquette manufactured in accordance with the embodiment of the present invention can be produced by crushing the baked crumbs manufactured through a processing process of roasting the crumbs at a certain temperature for a certain period of time, By applying, there is an advantage of excellent taste and texture.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method of manufacturing an oyster crocket according to an embodiment of the present invention, step by step; FIG.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.

Throughout the description of the present invention, when a component is referred to as " comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise.

In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, it is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.

The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.

The present invention relates to an oyster cricket and a method of manufacturing the same, and a method of manufacturing an oyster croquette according to the present invention includes: oyster mashing step of boiling an oyster cleaned with pine needle steam; An oyster season in which the seasoning solution is added to the oysters matured at the oyster mashing stage and seasoned; Mixing a potato, onion, green onion, carrot, vermicelli, potato salad, salt, potato powder, seasoning, etc. in a cooked oyster seasoned in the oyster season to prepare a batter; A shaping step of shaping the dough produced in the material mixing step into a predetermined shape; An aging step of aging the kneaded product molded in a predetermined shape in the shape forming step; A breading step of applying a processed bread crumb to the surface of the dough obtained in the aging step; And a kneading step in which the kneaded product to which the processed bread crumb has been applied in the bread crumbing step is fried in oil heated at a temperature of 160 to 180 DEG C for 6 to 8 minutes to produce a croquette.

Hereinafter, a method for manufacturing oyster crockets according to one embodiment of the present invention will be described in detail. The oyster cricket according to one embodiment of the present invention can be more clearly understood by the following manufacturing method.

Oyster is a shellfish belonging to Ostreidae . Its scientific name is Crassostrea gigas. It is known more than 100 species worldwide. In Korea, Crassostrea gigas , Crassostrea nippona , and Ostrea denselamellosa . Among them, industrial production in Korea is a cruelty. Although the shape of the ovules is not uniform from round to thin and long, they are usually 10 cm in length and 7 cm in length (Yoo, 2000; Ministry of maritime afairs and fisheries, 2003).

The oysters contain 79.6% moisture, 10.0% protein, 3.6% fat, 5.1% carbohydrates and 1.7% ash. It contains vitamins A, B1, B2 and C and niacin, And glutamic acid. In addition, the meat quality of oysters is characterized by the presence of a large amount of copper. Copper is an essential component that plays an important role as an enzyme protein component in our body. Copper oxidizes iron from Fe ² ⁺ to Fe ³ ⁺ It is known that it plays an important role in transporting to the synthesis site of hemoglobin. It is known that the nutrient ingested acts as a cofactor of cytochrome c oxidase in the final stage of the transfer phase of the TCA cycle when it produces energy in mitochondria and is known to be involved in ATP production, It has been reported that it acts as a constituent element of superoxide dismutase (SOD) to play a very important role in biological defense action. That is, the oyster meat contains 3,500 mg of copper, which is the highest content of copper in ever-known foods. The beef contains no copper at all, and eggs contain only 47mg%. The content of magnesium in the oyster is also reported to be very high. Magnesium is an important nutrient that plays a role in stabilizing the structure of the nucleic acid as well as inhibiting the excitement of the nerve, As a component, the content of magnesium in the meat of oysters is reported to be 70 mg% higher than that of eggs, and it is reported that magnesium is not contained in beef at all. In addition, the oysters contain a large amount of taurine and glycogen, which is effective in restoring vision, preventing diabetes, inhibiting the rise of cholesterol, abundant selenium that activates heavy metal detoxification and cell functions, Zoon et al., 1981, Yoon et al., 1999), the most abundant zinc in the aquatic products is the most abundant in the marine products (Ministry of Maritime affairs and fisheries, 2003; al., 1986; Kang et al., 1974).

Therefore, in the present invention, oysters containing a large amount of beneficial active ingredients as described above are added to the croquette to prepare oyster croquettes, thereby facilitating ingestion, eliminating the oily taste of the oysters and preventing the flavor of the oysters from being lost as much as possible The oyster croquette was prepared.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing a oyster crocket according to an embodiment of the present invention, according to process steps. FIG.

First, the oyster-steaming step can be performed ( _S100 ).

An oyster mashing step may be performed in which fresh oysters cleaned with pine needle steam are boiled.

According to one embodiment of the present invention, in the oyster mashing step, the pine needle is placed on the upper part of a pot containing water, and steam generated by applying heat of 90 ° C or more to the upper part of the pot And the oyster which has been cleaned by using the pine vapors generated by evaporating the water is removed from the oyster for 20 to 40 minutes.

Put water in the bottom of the multi-layered hot pot, pine pine on the middle layer, and prepare the cleaned oysters on the top layer.

At this time, it is preferable to generate pine vapors by allowing water vapor generated by heating water to pass through the pine needles, without directly contacting the pine needles. This is because when pine leaves are soaked in water, the components of the pine needles are extracted into water, but most of the pine needles are lost. In the present invention, the purpose is not to use the extract of pine leaves extracted in water but to include the fragrance of the pine needles in the oysters, so that the pine needles are not directly exposed to moisture, It is preferable to steam the oysters so that the steam generated by applying heat of 90 ° C or more is passed through the pine leaves located at the upper part of the pot and is radiated to the outside to generate the pine needle leaf as much as possible.

In addition, it is preferable that the oyster which has been cleanly washed with the pine needle steam and the water is removed from the oyster is cooked for 20 to 40 minutes. If the pine leaves are matured for less than 20 minutes, the pine needles may not be properly removed because the pine needles are not properly contained, and the pine needles may not be expressed in the mature oysters. In addition, if the pine needle is matured for more than 40 minutes, the effect of expressing the pine needles in the mature oysters may be enhanced. However, when the mine is exposed to water vapor for a long time, the water content in the oysters is increased, The texture of the oyster croquette may be deteriorated and the oyster matured during the oyster croquette production may be altered and denatured. Therefore, it is most preferable to immerse the oysters which have been cleanly washed and the water is removed for 20 to 40 minutes using pine needle steam.

Next, an oyster-finishing step may be performed (S ₂₀₀ ).

In the oyster mashing step, oyster mashing step may be carried out by adding seasoning solution to oysters matured and seasoned.

According to one embodiment of the present invention, in the oyster-finishing step, a seasoning liquid containing oyster sauce, syrup, and sake, is added to 100 parts by weight of the oyster ovum at a rate of 10 to 20 parts by weight, And the mixture is heated for 7 minutes and roasted.

It is preferable to add seasoning liquid mixed with oyster sauce, gum sauce and sake to the cooked oyster at a ratio of 10 to 20 parts by weight and season it. When the seasoning liquid is added at a ratio of less than 10 parts by weight and seasoned, the content of the seasoning liquid to be added is too small to add flavor of the seasoning liquid to the oyster itself, and the flavor and sour taste of the oyster is removed once more There is a concern that it is not meaningful to carry out the seasoning step for the purpose of doing. When the seasoning liquid is added in a proportion of more than 20 parts by weight and seasoned, the content of the seasoning liquid to be added to the matured oyster is too large to reduce the flavor peculiar to the oyster, and the salinity of the cooked oyster cake is increased There is a possibility that additional sugar should be added in the later material mixing step. Therefore, it is preferable to add seasoning liquid mixed with oyster sauce, syrup, and sake to the 100 parts by weight of the cooked oysters at a ratio of 10 to 20 parts by weight and season.

The seasoning liquid may be mixed at a ratio of 25 to 45% by weight of oyster sauce, 25 to 45% by weight of liquorice, and 15 to 30% by weight of sake. When sashimi is mixed at a ratio of less than 25% by weight and sake is mixed at a ratio of less than 15% by weight in the process of preparing the soybean sauce, There is a possibility that the flavor of the mature oysters may not be removed properly. Also, when the liquor is mixed at a ratio exceeding 45% by weight and the sake is mixed at a ratio exceeding 30% by weight, the content of the oyster sauce which is relatively included may be reduced, There is a possibility that salt such as salt and seasoning should be additionally added at a later material mixing step. Therefore, it is most preferable that the mixture is mixed at a ratio of 25 to 45% by weight of oyster sauce, 25 to 45% by weight of liquor, and 15 to 30% by weight of sake.

The seasoning solution is added to the oyster and the seasoning is performed by heating for 3 to 7 minutes at a temperature of 90 ° C or higher and roasting. When the oyster is cooled at a temperature lower than 90 ° C, the oyster is roasted with the seasoning solution There is a possibility that the seasoning liquid may not be properly absorbed in the oysters, and oysters are not adequately ripened, so that the oyster croquette manufactured through the subsequent boiling step may contain raw oysters. In addition, when the seasoning solution is added to the matured oysters and roasted at a temperature of 90 ° C or higher for less than 3 minutes, the oyster solution is not sufficiently blemished, so that the oily taste can not be reliably removed and the taste of the seasoning solution may not be contained in the oyster If the roasted meat is roasted for more than 7 minutes, the oysters may be overcooked and concealed, so that there is a fear that the texture may be deteriorated and the salted solution may be absorbed in large quantity to increase the salty taste.

Therefore, in the oyster-finishing step, 10 to 20 parts by weight of the seasoning liquid mixed at a ratio of 25 to 45% by weight of oyster sauce, 25 to 45% by weight of liquorice and 15 to 30% by weight of sake is added to 100% And it is most preferable to heat it for 3 to 7 minutes at a temperature of 90 DEG C or higher and roast it.

Next, a material mixing step may be performed (S ₃₀₀ ).

In the oyster-finishing step, a material mixing step of mixing potato, onion, green onion, carrot, vermicelli, potato salad, salt, potato powder and seasoning to the cooked oysters may be performed.

According to one embodiment of the present invention, in the material mixing step, 5 to 25 wt% of the oyster, 30 to 40 wt% of potato, 10 to 20 wt% of onion, 5 to 15 wt% of carrot, 1 to 10 wt% , 7 to 15% by weight of carnauba wax, 7 to 15% by weight of potato salad, 0.05 to 0.5% by weight of salt, 0.1 to 1.5% by weight of potato powder and 0.05 to 1% by weight of seasoning.

When the matured oysters are blended at a ratio of less than 5% by weight, there is a possibility that the content of oyster croquette finally produced is too low, so that the oyster flavor and the pine needle can not be felt, The content of oysters is too high compared to other ingredients, so that the taste of oysters is unfamiliar to those who are unfamiliar with them, that is, there is a fear that the preference of the children may be reduced, the manufacturing cost is increased, and the economic efficiency and productivity are lowered Problems may arise.

When the content of various vegetables contained in the oyster croquette is in the range of 30% by weight of potato, 10% by weight of onion, 5% by weight of carrot, 1% by weight of carrot and 7% by weight of potato salad or 7% There is a fear that the texture of chewing may be lowered because it is too low, and there is a fear that the sweetness and flavor such as the flavor coming from vegetables may not be felt, and there is a possibility that the consumer's preference for taste and flavor of the oyster croquette finally produced is reduced. Also, when it is blended in a proportion exceeding 40% by weight of potato, 20% by weight of onion, 15% by weight of carrot, 10% by weight of carrot, 15% by weight of sugar or 15% by weight of potato salad, The quality of the oyster croquette itself may deteriorate, and the taste, flavor, and flavor of the oyster croquette finally produced so that consumers can not feel the difference in taste between the conventional potato croquettes and the vegetable croquette There is a risk of being reduced.

When the salt is added at a ratio of 0.05% by weight or less and 0.05% by weight or less, there is a concern that the final oyster croquette to be prepared may become brittle and the preference for the taste may be reduced. When 0.5% by weight of salt and 1% %, It is undesirable because there is a concern that the oyster croquettes will be squeezed. When the potato powder is blended in a proportion of less than 0.1% by weight, there is a possibility that the oyster croquet materials do not solidly adhere to the sticky batter form, and when the potato powder is blended in a proportion exceeding 1.5% by weight, And the amount of the seasoning to be added may be reduced, which may lower the taste.

The potatoes used in the material mixing step may be boiled and crushed, and the ingredients such as cooked oyster, onion, green onion, carrot or bean curd may be finely ground to a size of 1 to 3 mm. This is a condition that is set to produce a sticky batter in the material mixing step while maximizing the texture of various vegetables contained in the final oyster croquette to be used.

In addition, the potato salad of the material mixing step may include 35% by weight of potato flakes and 30% by weight or more of potato flakes prepared by dry-feeling, and mayonnaise, purified water, carrot, onion, crystalline fructose, And a product prepared by adding Katsuobushi extract, tablet salt, mixed preparation, etc. can be used.

Therefore, in the material mixing step, the amount of the fermented oyster is 5 to 25 wt%, 30 to 40 wt% of potato, 10 to 20 wt% of onion, 5 to 15 wt% of carrot, 1 to 10 wt% of carrot, 7 to 15 wt% It is most preferred that the batter be compounded in a proportion of 7 to 15% by weight of potato salad, 0.05 to 0.5% by weight of salt, 0.1 to 1.5% by weight of potato powder and 0.05 to 1% by weight of seasoning,

Next, the shape forming step may be performed (S ₄₀₀ ).

And a shaping step of shaping the kneaded material produced in the material mixing step into a predetermined shape may be performed.

Although not limited thereto, about 30 to 150 g of the kneaded product produced in the material mixing step may be taken out to be formed into a round shape, and the kneaded product may be produced in the form of a croquet.

Next, the aging step can be performed (S ₅₀₀ ).

The aging step of aging the kneaded product molded in a certain form in the shape shaping step may be performed.

According to an embodiment of the present invention, in the aging step, the kneaded product molded into a certain shape may be aged at a temperature of 28 to 30 DEG C for 20 to 40 minutes.

If the kneaded product is aged at a temperature of less than 28 ° C for less than 20 minutes, there is a fear that the ripeness of the kneaded product is not properly matched and the flavor of each of the ingredients may not be properly matched. The degree of preference for flavor and flavor can be reduced compared with oyster croquette. If aged for more than 40 minutes at a temperature exceeding 30 캜, aged at a high temperature for a long time may cause denaturation and degeneration of the kneaded product . Therefore, in the aging step, it is most preferable to mature the kneaded product molded in a certain form at a temperature of 28 to 30 DEG C for 20 to 40 minutes.

Next, the bread crumb application step may be performed (S ₆₀₀ ).

In the aging step, the bread crumb application step of applying the processed bread crumb to the surface of the aged bread may be performed.

According to one embodiment of the present invention, in the step of applying the bread crumb, the crumb bread prepared by crushing the dried bread is roasted in a pan heated at a temperature of 200 to 230 ° C for 40 to 60 minutes to prepare a processed bread crumb It can be characterized as being used.

Most commonly used bread crumbs are prepared by crushing dried bread, and most of the common bread crumbs marketed in the crocket manufacturing process are used as they are. However, in the present invention, by using processed bread crumbs manufactured through a self- To improve the texture of the oyster cricket.

It is most preferable to prepare the processed bread crumb through a process of frying the bread crumb prepared by crushing the dried bread at a temperature of 200 to 230 ° C for 40 to 60 minutes in a heated pan. At a temperature below 200 ° C, crunchy texture The frying time may take too long to produce the processed bread crumbs according to one embodiment of the present invention, and the bread crumb itself may be fried at a temperature exceeding 230 캜. That is, the temperature for frying the general bread crumbs in the process of producing the processed bread crumbs is most preferably 200 to 230 ° C.

In addition, it is most preferable to crush the bread that has been dried in the pan heated at a temperature of 200 to 230 ° C for 40 to 60 minutes to prepare processed bread crumbs. When the crumb bread crumbs are roasted for less than 40 minutes If the normal bread crumbs are roasted for more than 60 minutes without improving the flavor of bread crumbs, the normal bread crumbs can be ridden. That is, it is preferable to roast ordinary bread crumbs for 40 to 60 minutes in the process of producing processed bread crumbs.

Therefore, in order to improve the crunchy texture and flavor of oyster croquette, bread crumbs prepared by crushing bread crumb prepared in the bread crumb application step are roasted in a pan heated to 200 to 230 ° C for 40 to 60 minutes It is most preferred to use a processed bread crumb.

Next, the heating step may be performed ( _S700 ).

In the bread crumb application step, the kneaded product to which the processed bread crumb has been applied may be fried in oil heated to a temperature of 160 to 180 ° C for 6 to 8 minutes to prepare a croquette.

When the kneaded product to which the processed bread crumbs are applied is fried out from the oil heated to a temperature of less than 160 ° C, it takes a long time for the kneaded product to ripen and the oil can be absorbed into the interior, If it is fried in oil heated to a temperature exceeding 180 ° C, it is undesirable because the surface can be ridden in a state where it is not sufficiently raw to the inside.

In addition, when the kneaded product to which the processed bread crumbs are applied is fried in the oil heated to a temperature of 60 to 180 ° C for less than 6 minutes, the inside of the oyster croquette is not sufficiently cooked, and the consumer's preference for taste and flavor may be reduced And it is not preferable to fry for more than 8 minutes because there is a risk of frying the oyster croquette during frying.

Therefore, in the boiling step, it is most preferable to prepare the oyster croquette by frying the batter to which the processed bread flour has been applied in the heated oil at a temperature of 160 to 180 DEG C for 6 to 8 minutes.

[Example 1]

Thereby manufacturing oyster crockets according to an embodiment of the present invention.

1. Oyster Steaming Stage : After placing water in the bottom layer of the multi-layered hot pot, pine needles are laid on the middle layer, and the top layer is washed with clean oysters. Is passed through the pine leaves located at the upper part of the pot, and is discharged to the outside. Clean it thoroughly using the pine vapors generated and then boil the oysters for 30 minutes.

2. Oyster Step : About 1.5 kg of a seasoning liquid mixed with about 577 g of oyster sauce, about 577 g of oyster sauce, and about 346 g of sake, was added to about 10 kg of the oyster oyster, Roast for about 5 minutes and season.

3. Mixing step: Mixed oysters about 7 ㎏, potatoes about 17.5 ㎏, onions about 8 ㎏, green onions about 4 ㎏, carrots about 2 ㎏, vermicelli about 5.5 ㎏, potato salad about 5.5 ㎏ salt about 0.1 ㎏, potato powder About 0.25 kg and a seasoning of about 0.15 kg, and then kneaded to prepare a kneaded product.

4. Shape molding step: 120g of the dough is taken out in a round shape and made into a crocket shape.

5. Aging Step: The dough formed in a certain shape is aged at a temperature of about 29 ° C for about 30 minutes.

6. Bread roll application step : The bread crumb prepared by crushing the dried bread on the surface of the aged batter is roasted in a pan heated to a temperature of about 220 ° C. for about 50 minutes to apply the processed bread crumb.

7. Brewing Step : Processed bread crumbs are fried in oil heated to about 170 ° C for about 7 minutes to produce croquette.

[Comparative Example 1]

According to one embodiment of the present invention, the oyster croquette is manufactured by immersing the oysters in pine needle steam for about 5 minutes to set the time for humidifying the oysters to pine needle steam in the oyster mashing stage to be shorter than the time limit defined in the present invention, The croquette is manufactured.

[Comparative Example 2]

According to one embodiment of the present invention, the oyster croquette is prepared by immersing the oysters in pine needle steam for about 70 minutes so that the time for immersing the oysters in the oyster steam in the oyster- The croquette is manufactured.

[Comparative Example 3]

According to one embodiment of the present invention, the oyster croquette is prepared by heating the cooked oyster at a temperature of 90 ° C or more for about 5 minutes without adding the seasoning liquid in the oyster-stage, and roasting the oyster croquette.

[Comparative Example 4]

According to one embodiment of the present invention, an oyster croquette is prepared by adding oyster sauce to about 10 kg of the oyster so that the oyster matured in the oyster-stage oyster is added in an amount larger than that defined in the present invention, About 4 kg of a seasoning liquid mixed with about 1.5 kg of a syrup, about 1.5 kg of a syrup and about 1.0 kg of sake, and roast for about 5 minutes in a pan heated to a temperature of 90 ° C or higher to prepare an oyster croquette.

[ Comparative Example 5]

According to one embodiment of the present invention, an oyster croquette is manufactured, but oyster croquette is omitted and oyster croquette is manufactured.

[Comparative Example 6]

According to one embodiment of the present invention, an oyster croquet is prepared by using an ordinary bread crumb, which is not a processed bread crumb prepared by the method defined in the present invention, during the bread crumb application step.

[Comparative Example 7]

According to one embodiment of the present invention, oyster croquette is prepared, oyster croquette is prepared by omitting the oyster mashing step and the oyster step and adding oyster.

[Sensory Test]

The sensory test for the above Examples and Comparative Examples is carried out.

The oyster croquette prepared according to the embodiment 1 of the present invention and oyster croquettes of Comparative Example 1 prepared by setting the steaming time to be shorter than the time defined in the present invention at the oyster steaming stage, , The oyster croquette of Comparative Example 2 prepared by setting the steaming time longer than the time limit defined in the present invention, the oyster croquette of Comparative Example 3 prepared by roasting the oyster without adding the seasoning liquid in the oyster season, The oyster croquette of Comparative Example 4 prepared by adding the amount of the seasoning liquid added in an amount more than that defined in the present invention and seasoned, the oyster croquette of Comparative Example 5 prepared by omitting the aging step, and the general bread crumb in the breading step The oyster croquette of Comparative Example 7 prepared by adding 6 oyster croquette and oyster for oyster mashing step and oyster step was omitted.

The sensory test was carried out by randomly selecting 200 persons of adolescents and adult male and female panelists aged from 10 to 60 years and comparing the results with those of Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, And oyster croquette prepared in Comparative Example 7 were tasted and evaluated for taste, texture, flavor, and flavor, using the ten-point evaluation method. The results are shown in Table 1 below.

* Sensory test value (10: very good, 0: very bad)

Table 1 shows the average value of the sensory test for 200 persons of adolescents and adult men and women aged 10 to 60 years old. The oyster croquette of Example 1 produced according to one embodiment of the present invention is shown in Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5, Comparative Example 6, and Comparative Example 7.

As shown in Table 1, the oyster croquette of Example 1 is produced by steaming the oysters with the pine needle vapor during the manufacturing process, thereby reducing the oyster's tastes and oyster flavor. Therefore, the taste and flavor And the preference for the fragrance was very high in the oyster croquette because the smell of the pine needle was felt in the oyster croquette. In addition, the preference for texture is also very good by applying the processed bread crumb prepared by roasting for a certain period of time at a certain temperature to improve the crispiness and the less flavor, thereby producing the oyster croquette. As a result, The oyster croquet of Example 1 produced according to the present invention was found to be very good in overall taste and it was confirmed that the preference and preference of consumers were more improved than those of Comparative Examples 1 to 7.

When the results of the sensory evaluation of Example 1 and Comparative Example 1 and Comparative Example 2 were examined, oyster croquette was manufactured by the method according to one embodiment of the present invention, The oyster croquette of Comparative Example 1 manufactured by setting a short length did not contain the pine needle fragrance properly so that the oily taste of the oyster could not be reliably removed and the pine croquettes finally produced did not feel the pine needle flavor at all, And the oyster croquette of Comparative Example 2 prepared by setting the steaming time longer than the time limit defined in the present invention at the oyster mashing stage was exposed to water vapor for a long time, The moisture content contained in the oyster is increased and the texture of the oyster croquette is lowered. Therefore, in the preference for taste and texture, It was very scarce than croquet.

When the results of the sensory evaluation of Example 1, Comparative Example 3 and Comparative Example 4 were examined, oyster croquettes were prepared by the method according to one embodiment of the present invention. In the oyster seasoning stage, The prepared oyster croquette of Comparative Example 3 showed a slight odor of oyster and lacked the taste of flavor, flavor and flavor than the oyster croquet of the other Examples and Comparative Examples, The oyster croquette of Comparative Example 4 prepared by adding more seasoning liquid than that defined in the present invention to the amount of the seasoning liquid added in the oyster croquette was reduced in flavor peculiar to the oyster, It was felt stronger that there was a lack of preference for taste, flavor and flavor.

The results of the sensory evaluation of Example 1 and Comparative Example 5 were examined. For the oyster croquette of Comparative Example 5 produced by omitting the aging step, the taste of various ingredients contained in the oyster croquet harmonized with each other It was found that the taste and flavor of the oyster croquette was inferior to that of the oyster croquette of Example 1, and thus it was confirmed that the taste and flavor of the oyster croquet were insufficient in the preference for taste and flavor.

When the sensory evaluation results of Example 1 and Comparative Example 6 were examined, the bread crumb produced by crushing the dried bread crumbs of the six oyster croquette was compared with the bread crumb prepared by using the common bread crumb in the breading step, The crunchy croquette of Example 1 prepared using the processed bread crumb prepared through the roasting process in the heated pan for 40 to 60 minutes was less crispy and had a lot of evaluations that it lacked a satisfactory taste, It was found that the oyster croquette of Example 1 was better than the oyster croquet in the symbol drawing for the texture.

Examination of the sensory test results of Example 1 and Comparative Example 7 revealed that the oyster croquette of Comparative Example 7 prepared by adding oysters unlike the oyster croquette of Example 1 using the oyster mildewed with pine needle steam showed the oily taste of oysters And the scent of the pine needle was not felt. Therefore, it was confirmed that not only the oyster croquette of Example 1, but also the oyster croquet of the other comparative examples, received the lowest scores in the overall symbol drawings such as taste, flavor, texture and flavor.

As a result, it was confirmed that the oyster croquette manufactured according to one embodiment of the present invention has the advantage of easily ingesting the active ingredient of the oysters by preparing a croquette by adding an oyster mulled with steam of pine needle, , And it was confirmed that the flavor of the oyster croquette was improved because the flavor of the oyster was reduced and the flavor of oyster was improved by steaming the oyster with the steam of the pine needle. In addition, since oysters and various vegetables are added, various nutritional ingredients can be easily ingested. In addition, not only the effective ingredients of oysters can be easily ingested, but also oysters are included in the process of cooking oysters with pine needle vapor. The croquettes can be added with the pine scent and flavor, so it has been proved that it has an excellent taste and flavor. In addition, since the processed bread crumbs are applied by processing the crumbs which are sold through the processing process for promoting the crispness and delicate flavor by roasting for a certain time at a certain temperature without applying the crumbs sold on the market, And preference.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be apparent that various modifications may be made by those skilled in the art. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.

Claims

An oyster mashing stage in which fresh oysters washed with pine needle steam are mixed;
An oyster season in which the seasoning solution is added to the oysters matured at the oyster mashing stage and seasoned;
Mixing a potato, onion, green onion, carrot, vermicelli, potato salad, salt, potato powder, seasoning, etc. in a cooked oyster seasoned in the oyster season to prepare a batter;
A shaping step of shaping the dough produced in the material mixing step into a predetermined shape;
An aging step of aging the kneaded product molded in a predetermined shape in the shape forming step;
A breading step of applying a processed bread crumb to the surface of the dough obtained in the aging step; And
And a baking step of baking the kneaded product to which the processed bread crumb has been applied in the bread crumb application step, by frying in the oil heated at a temperature of 160 to 180 DEG C for 6 to 8 minutes to produce a croquet.

The method according to claim 1,
In the oyster mashing step, the pine leaves are placed on the upper part of the pot containing water, and the water vapor generated by applying heat of 90 ° C or more to the pine leaves through the pine leaves located at the upper part of the pot, Wherein the oysters are cleaned using the pine vapors generated by the pine needle, and the oysters from which moisture is removed are mixed for 20 to 40 minutes.

The method according to claim 1,
In the oyster-finishing step, 10 to 20 parts by weight of a seasoning liquid containing oyster sauce, gum sauce and sake wine is added to 100 parts by weight of the oyster, and the mixture is heated for 3 to 7 minutes at a temperature of 90 ° C or higher. Wherein the crockery crockery is produced by the following method.

The method according to claim 1,
In the material mixing step, 5 to 25 wt% of the oyster, 30 to 40 wt% of potato, 10 to 20 wt% of onion, 5 to 15 wt% of green onion, 1 to 10 wt% of carrot, 7 to 15 wt% Wherein the composition is formulated in a proportion of 7 to 15 wt% of salad, 0.05 to 0.5 wt% of salt, 0.1 to 1.5 wt% of potato powder, and 0.05 to 1 wt% of seasoning.

The method according to claim 1,
Wherein the kneaded product is aged at a temperature of 28 to 30 DEG C for 20 to 40 minutes in the aging step.

The method according to claim 1,
Wherein the processed bread crumb is prepared by roasting the bread crumb prepared by crushing the dried bread at a temperature of 200 to 230 DEG C for 40 to 60 minutes, Manufacturing method

The oyster crockery produced by the method of any one of claims 1 to 6.