KR20170088498A

KR20170088498A - Boiled fish paste and preparation method thereof

Info

Publication number: KR20170088498A
Application number: KR1020160008436A
Authority: KR
Inventors: 김정우
Original assignee: 김정우
Priority date: 2016-01-25
Filing date: 2016-01-25
Publication date: 2017-08-02
Also published as: KR101816986B1

Abstract

A process for the production of fish cakes in accordance with the present invention comprises: 60 to 70% by weight of fish meat, 9 to 12% by weight of starch, 1 to 2% by weight of salt, and 15 to 25% A blending step (S100) of preparing a blend; A molding step (S200) of molding the formulation; And a completion step (S200) of preparing the molded mixture to complete the fish paste.

Description

BOILED FISH PASTE AND PREPARATION METHOD THEREOF

The present invention relates to a fish paste containing red ginseng and a process for producing the same.

Fish paste is usually cheaper than other animal protein foods, and it is widely used by the common people. Fish paste is prepared by mixing various additives in meat paste, which is leached with salt soluble protein of fish meat, and then grilling, boiling or frying.

In addition, a fish paste product in which a flavor ingredient or a nutrient ingredient is added to a conventional fish paste of the general type to improve the flavor of the fish paste, and to supplement the nutritional ingredients lacking in the fish paste. As an example of this, in the mixing step of the fishmeal combination or in the kneading step, seasonings such as wave, onion or carrot are finely sliced to add fish paste in the form of containing these seasoning particles inside the fish paste product, .

Recently, there has been a tendency to diversify the taste of the customers of the fish paste product, to lose the taste of the traditional taste of the fish paste, and to increase the kinds of other food products having texture similar to fish paste, The appearance of a new type of fish paste product which gives a different flavor is desired.

Many studies have been carried out to produce high-value products such as fish paste in accordance with the current consumption trend, well-being. For example, processed foods using crabs are being developed.

It is widely distributed on the east coast of Korea, and its texture is softer than that of hairy crab, crab, king crab, and is rich in taste and flavor. It is a food people eat as a star.

However, the area used for processed foods is about 20 to 23%, and the remainder is discarded, so research on reuse is very necessary.

Accordingly, many researchers are interested in flavorings using byproducts. For example, Korean Patent Laid-Open Publication No. 10-2003-28089 discloses a flavor and flavoring agent using crab meat crumbs, And Korean Patent Registration No. 10-725752 discloses a method for producing natural oriental extract for crab meat using a red ginseng juice.

However, there is an urgent need for research and development on economical and environmentally friendly processed foods by recycling ash by-products which are still abandoned.

SUMMARY OF THE INVENTION [0006] The present invention provides a fish paste using a by-product which is discarded in a red meat processing and a method of manufacturing the fish paste.

In order to solve the above problems, a method of manufacturing a fish paste according to an embodiment of the present invention includes 60 to 70 wt% of fish meat, 9 to 12 wt% of starch, 1 to 2 wt% of salt, A blending step of preparing a blend containing 25 wt% of red ginseng; A molding step of molding the formulation; And a completion step of cooking the molded mixture to complete the fish paste.

The step of preparing the raspberry may include the step of removing the raspberry; The step of collecting the red crabs from the red crabs; And a step of separating the red mullet and the red mullet from the collected red mulch.

Wherein the step of separating the gutters and the gutters comprises: a first step of sieving the gutters; And a second step of separating the steamer and the steam locomotive from the steam locomotive passing through the sieve.

The meat meat can be produced by mixing 80% by weight of thread tail dome and 20% by weight of pollock.

The combination may further comprise 0.5 to 1% by weight of a flavor enhancer, 0.4 to 0.5% by weight of a powder of Katsuobushi powder.

The formulation may further comprise 10% by weight of locust bean curd crab.

In the completion step (S200), the molded compound can be cooked by selecting either roasted fish paste roasted in oil or fried fish paste fried in oil or steamed fish paste mediumed in hot steam.

The fish paste according to the embodiment of the present invention provides the fish paste obtained by the manufacturing method of fish paste.

Other features and advantages of the invention will be set forth in the description which follows, or may be obvious to those skilled in the art from the description and the claims.

According to the present invention as described above, the following effects can be obtained.

The present invention can improve the flavor of fish paste by adding the red ginseng to be disposed of in the process of extracting red ginseng to the compound necessary for manufacturing fish ginseng, and it can create economic benefit and added value by utilizing waste resources.

In addition, other features and advantages of the present invention may be newly understood through embodiments of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a process for manufacturing a fish paste according to an embodiment of the present invention; FIG.
FIG. 2 is a process diagram showing the step of preparing a red rust-resistant material according to an embodiment of the present invention.

The meaning of the terms described herein should be understood as follows.

It should be understood that the terms "comprises" or "having" do not preclude the presence or addition of one or more other features, materials, steps, components or combinations thereof.

It should be understood that the term "at least one" includes all possible combinations from one or more related items. For example, the meaning of "at least one of the first item, the second item and the third item" means not only the first item, the second item or the third item, but also the second item and the second item among the first item, Means any combination of items that can be presented from more than one.

FIG. 1 is a process diagram illustrating a process of manufacturing a fish cake according to an embodiment of the present invention, and FIG. 2 is a process diagram illustrating a process of preparing a red fish product according to an embodiment of the present invention.

Referring to FIG. 1, the present invention provides a process for producing a fish meal, a starch, a salt, a red sea bream, a mixing step S100 (S100) for preparing a blend, a forming step S200 (S200) (S200) (S300) for preparing a fish paste by cooking fish sauce.

The compounding step (S100) according to the present invention is a step of preparing a mixture in the form of dough by preparing crumbs, starch, salt, flavor enhancer, bonito powder, and red mullet.

In the compounding step (S100) according to an embodiment of the present invention, 60 to 70% by weight of fish meat, 9 to 12% by weight of starch, 1 to 2% by weight of salt, 0.5 to 1% Enhancer, 0.4 to 0.5% by weight of powder of Katsuobushi and 15 to 25% by weight of red ginseng can be prepared.

Preferably, by mixing 67.54% by weight of crumbs, 10% by weight of starch, 1.5% by weight of salt, 0.55% by weight of flavor enhancer, 0.46% by weight of Katsuobushi powder and 20% by weight of red ginseng, Formation of the dough in the form of a dough is highly salty and salty, which can provide an excellent texture of fish cake.

The fish meat of various kinds of fish such as pollack, cod fish, seaweed dome, early fish, etc. is crushed finely with a chopping machine to prepare fish meat, which is one of the main ingredients of fish cake. At this time, the crumb meat is not particularly limited and ordinary crumbs used in the manufacture of fish cakes can be used. Preferably, 80 wt% of the thread tail domes and 20 wt% of the polish crumbs are mixed and ground with a chopper, Can be manufactured.

The starch is not particularly limited as long as it is edible starch such as wheat flour, soybean flour, rice flour, glutinous rice flour, mung bean flour, sorghum flour, rice flour, and blood flour.

Sodium L-glutamate may be used as the flavor enhancer, but it is not particularly limited as long as it is a food additive used to enhance the flavor of fish paste.

Although the mixing step (S100) according to an embodiment of the present invention is described as including a flavor enhancer and a powder of Katsuobushi, in another embodiment, a mixture without the flavor enhancer and the powder of Katsuobushi can be prepared.

The compounding step (S100) according to an embodiment of the present invention includes preparing 15 to 25% by weight of red mud.

Referring to FIG. 2, the step of preparing the red mullet includes a step of removing the red mullet (S110), a step of collecting the red mullet from the body of the red mullet (S120), and a step of collecting the red mullet (S130) for separating the flue gas from the flue gas.

After removing the skin of the red mullet, the red mullet is taken from the body of the red mullet. Separate the red mullet from the collected red mullet.

The collected red gingko leaves consist of red gingko extract and red gingko leaves.

At this time, the step of separating the red crab into the sashimi and the red crab can include a first step of sieving the crab crab, and a second step of separating the crab crab and the crab crab using the crab crab passing through the sieve .

In the first step, the red kidney is firstly filtered using a sieve of about 0.5 to 1 mm.

In the second step, the red crab passing through the sieve is put into the steam separator, and the sludge and the red sludge are finally separated by a predetermined pressure, preferably 10 to 20 bar.

The final separated red ginseng is added to the formulation.

Embryos of crab are abundant in nutritional ingredients such as DHA and EPA and have excellent taste. The interior of the crab is sold in Japan at a very high price with a product called "Kani Miso".

Especially, it is a crustacean which is more popular than the whitengae, crab, king crab, etc. because of its softness, flavor and softness.

It is known that the red ginseng concentrate and red ginseng obtained during the processing process contain succinic acid, which is a nonvolatile organic acid, and contribute to darkening of natural red ginseng. Therefore, Hongjae concentrate and red crab are used as natural crab material.

Usually, red crab meat is made from canned products, and red crab is made from processed soy products.

However, since red ginseng which is discarded in the process of extracting red ginseng contains nutrients such as succinic acid and the like, it can be utilized as a natural natural material, and a development product using the product is required.

In other words, if you develop and utilize Honggeum, which is currently disposing of a lot of money, as an excellent product, it will be able to take part in eco-friendly business as well as profit increase.

Therefore, in the present invention, by adding the red ginseng to be discarded in the process of extracting red ginseng to the compound necessary for manufacturing the gum, the flavor of the gum can be improved and the economic benefit and the added value can be created by utilizing the waste resources.

The formulation according to another embodiment of the present invention may further comprise 8-12 wt%, preferably 10 wt% of red ginseng. It is possible to add Honggee taste by adding red crab meat such as killing leg fat, body slice,

In addition, the combination according to the present invention may further include a vegetable salad in which one or more of various vegetables such as cheese, onion, pepper, carrot, and various fruits such as pineapple and apple are mixed. By adding vegetable salads to the formulations, fish cakes of various flavors can be prepared.

The compounding step (SlOO) according to an embodiment of the present invention is prepared by preparing crumbs, starch, salt, flavor enhancer, bonito balsam, red crab, red crab meat, vegetable salad and the like and then kneading them. The dough of the blend may be made in a manner commonly used in the art, and is preferably kneaded using a silent cutter.

Next, the forming step (S200) according to the present invention forms the kneaded mixture into a predetermined shape and size.

The molding may be performed by any method conventionally used in the art. For example, it is possible to use a method in which a plurality of nozzles are extruded in a predetermined shape, followed by cutting and molding, and a method in which a certain type of mold is filled with a dough and press molded.

At this time, the shape to be molded may vary depending on the red crab. For example, when the legume is included in the combination, it may be formed into a crab leg, and when the body includes the body, it may be formed into a crab body shape. However, the size and shape of the puddie batter are not limited and may vary depending on the manufacturing process and the manufacturing conditions.

Next, in the completion step (S200) according to the present invention, the dough processed into a predetermined shape and size is cooked to complete the fish paste.

The dough is processed into a predetermined shape and size, and the fish paste is completed through various cooking methods. The processed dough may be cooked by selecting either roasted fish paste roasted in fire or deep-fried fish paste fried in oil or steamed fish paste cooked in hot steam. That is, the dough is processed into a predetermined shape, baked, fried or mixed with hot steam to complete the fish paste.

Here, roasted fish paste is not splashed in oil, so it tastes clean and low in calories, so it is suitable for diet. Fried fish paste is fried in oil, so it has a more mellow flavor and aesthetic taste. Steamed fish paste is steamed with steam, so it is tender and sweet. As such, the dough can be cooked in various ways such as roasting, frying, and steaming the batter to provide a fish paste that can satisfy the taste and taste of the consumer.

In addition, the paste can be completed by mixing at least one of the recipes prepared by baking the kneaded dough into a predetermined shape, frying it in oil, or steaming hot steam. For example, the batter processed in a predetermined form may be steamed for about 15 to 20 minutes with steam, and then fried in edible oil for about 3 to 5 minutes to complete the fish paste.

Hereinafter, the contents of the present invention will be described with reference to experimental examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

&Lt; Experimental Example >

Each of the ingredients listed in Table 1 below was mixed to obtain a dough combination.

The dough mixture was put into a mold having a predetermined shape and size, and then shaped and steamed for 20 minutes so that the center temperature of the composition could be kept at 95 to 100, and dipped in 140 to 150 parts of oil and fried for 5 minutes to prepare fish cake.

For each of the fish paste prepared above, 20 panelists were subjected to a blind test to evaluate sensory evaluation of the preference degree. The results are summarized in Table 1 below.

Component content (unit: parts by weight) and sensory evaluation result of fish cake Sample Meat Starch saline Flavor enhancer Katsuo Bush Powder Red flag Sensory evaluation Control group 100 14.8 2.2 0.8 0.46 0 + Example 1 100 14.8 2.2 0.8 0.46 14.8 ++ Example 2 100 14.8 2.2 0.8 0.46 22.2 +++ Example 3 100 14.8 2.2 0.8 0.46 29.6 +++++ Example 4 100 14.8 2.2 0.8 0.46 37 +++ Example 5 100 14.8 2.2 0.8 0.46 44.4 ++

* In Table 1, the meat meat was prepared by mixing 80% by weight of thread tail domes and 20% by weight of pollocks, the starch was used as wheat starch, and the flavor enhancer was sodium L-glutamate.

&Quot; + "in the sensory evaluation of the above Table 1 is a measure of the superiority of the sensibility, and the greater the number of" + "

From the results shown in the above Table 1, it can be seen that fish cake containing 29.6 parts by weight of red mullet is most favorable to 100 parts by weight of meat.

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 in the appended claims. And changes may be made without departing from the spirit and scope of the invention.

S100: mixing step S110: desorption step
S120: Collection step of the superficial balloons S130:
S200: Forming step S300: Completion step

Claims

(S100) of preparing a blend containing 60 to 70% by weight of flesh, 9 to 12% by weight of starch, 1 to 2% by weight of salt, and 15 to 25% ;
A molding step (S200) of molding the formulation;
And a completion step (S200) of cooking the molded mixture to complete the fish cake.

The method of claim 1,
The step of preparing the red rust-
A step of removing the redhead;
The step of collecting the red crabs from the red crabs; And
A method for manufacturing a fish cake, comprising the step of separating the grated red gravel from the grate and the red gravel.

3. The method of claim 2,
Wherein the step of separating the shredded shredder and the shredded shredder comprises:
A first step of sieving the red crab; And
And a second step of separating the red mullet and the red mullet from the red mullet through the sieve using steam.

The method of claim 1,
The fish meat is prepared by mixing and pulverizing 80% by weight of thread tail dome and 20% by weight of pollock.

The method of claim 1,
Wherein the combination comprises 0.5 to 1% by weight of a flavor enhancer, 0.4 to 0.5% by weight of a powder of Katsuobushi

The method of claim 5,
Wherein the combination further comprises 10% by weight of regional red crab.

The method of claim 1,
In the completion step (S200), the molded compound is cooked by selecting either roasted fish paste roasted in fire or deep-fried fish paste fried in oil or steamed fish paste mature in hot steam.

A fish paste obtained by the method according to any one of claims 1 to 7.