KR20180039510A - Tteokgalbi containing edible insect oil and its manufacturing method - Google Patents

Abstract

The present invention relates to a meat patty containing edible insect oils and a method of preparing the same. More specifically, the present invention relates to a meat patty containing edible insect oils, which contains a mixture of various meats and seafoods to offer a unique taste and texture, and at the same time, contains oils extracted from edible insects to maximize the intake of nutrients such as proteins, and thus can be consumed easily even by consumers normally adverse to edible insects, and to a method of preparing the same. In particular, the method comprises the following steps of: a) preprocessing and mixing one or more components selected from the group consisting of meat, poultry, and seafoods and grinding the components to prepare ground meat; b) extracting oils from insects to prepare edible insect oils; c) mixing 1-10 wt% of the edible insect oils prepared in the step b) with 5-15 wt% of garlic, 1-5 wt% of ginger, 5-15 wt% of green onions, 2-7 wt% of soy sauce, 0.1-2 wt% of pepper, 0.1-3 wt% of Worcester sauce, 2-10 wt% of sugar, 0.1-0.5 wt% of hot pepper seed oil, 1-5 wt% of fish and shellfish powder, 15-30 wt% of potato starch, 15-30 wt% of soy protein isolate, and 5-15 wt% of purified water to prepare a meat patty sauce; d) adding 30-70 parts by weight of the meat patty sauce prepared in the step c) to 100 parts by weight of the ground meat prepared in the step a), and kneading the mixture for 20-30 minutes so that the meat patty sauce can be evenly permeated into the ground meat, to prepare a meat patty; and e) forming the meat patty prepared in the step d) into a desired size and shape.

Description

[0001] The present invention relates to a tteokgalbi containing edible insect oil and a preparation method thereof,

More particularly, the present invention relates to a method for preparing a composition containing edible insect oil and a method for preparing the same. More particularly, the present invention relates to a method for producing a composition comprising a mixture of various meats and seafood to provide a unique taste and texture, The present invention relates to a method for preparing an edible insect oil containing edible insect oil and a method for producing the edible insect oil.

In general, many kinds of meats are being introduced, both east and west, and various studies are being carried out in order to create unique flavors and aromas from meat dishes. At the same time, various spices used in meat are also diversified Which is being developed in this way.

In other words, Korean meat and bulgogi, which was developed in Korea, has become a world-renowned dish. Recently, interest in Korean traditional food, which is one of our traditional dishes, has increased, It is a type of meat dish that is used in the case of rice cakes and other dishes.

On the other hand, Korean Patent Registration No. 10-1289986 discloses a method for manufacturing Kimchi Rice Crackers.

The above technique uses roasted kimchi and rosemary to enhance the functionality of kimchi and the best recipe for kimchi and all kinds of seasonings. And a method for manufacturing kimchi rice cake.

However, the above technique is limited to nutrients beneficial to the human body including only herbs and vegetables added to beef and pork, and it is possible to cause obesity in repeated ingestion because a large amount of meat is mainly composed very big.

Therefore, in order to solve these problems, countries including Korea are steadily studying meat, which can replace livestock products. Research on insects has been actively conducted as food that can replace livestock products.

The insects that humans can eat are called "edible insects." These edible insects are twice as high in protein content as meat, rich in nutrients such as minerals, essential and non-essential amino acids and vitamins, (Water-soluble) fat, so that the nutrients can be easily absorbed by the human body.

In Korea, grasshoppers, pupae, and silkworms have been approved by the Food and Drug Administration and are being used as general food products. As of 2016, the Korea Food and Drug Administration has examined the manufacturing method and safety (toxicity) It is allowed to use for food for a limited period of time.

Some 2 billion people around the world, including China, Thailand, Japan, South Africa, Mexico, and Zambia, are eating about 1,900 edible insects as the major countries consuming these edible insects. Since 2003, the United Nations Food and Agriculture Organization (FAO) has been constantly promoting the need for expansion and development of edible insects in close consultation with countries around the world. Many countries, including the Netherlands, the United Kingdom, the United States and Japan, It is participating. In particular, the CNN and TIME media have turned their eyes to the edible use of edible insects in the western region, which has been negative for edible insects.

However, the present study of edible insects shows that only a study on the method of forming proteins by using insect cells (Korean Patent Laid-Open No. 10-2003-0021093, Korean Patent Laid-Open No. 10-1999-0086093) However, the development of a technique to combine edible insects with food has not been actively developed.

Therefore, as described above, it is possible to improve the existing tteokgalbi which is made of single meat such as beef or pork, and to mix various kinds of meat in the manufacture of tteokgalbi. In addition, the tteokgalbi which combines edible insects rich in high- Is required to be developed.

Korean Patent Publication No. 10-2003-0021093 (Mar. 13, 2003) Korean Patent Publication No. 10-1999-0086093 (December 15, 1999) Korean Patent No. 10-1289986 (2013.08.07.)

SUMMARY OF THE INVENTION Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a food and beverage which contains a variety of nutrients and various meat and seafood contained in edible insects to provide a unique taste and texture, The present invention provides a method of producing the tteokgalbi including the edible insect oil which can be consumed by the consumer without any hesitation.

In order to accomplish the above object, the present invention provides a method of preparing a fish meat comprising the steps of: a) pretreating and mixing at least one selected from the group consisting of livestock including cattle and pig, poultry including chicken, duck and seafood, Preparing crushed meat; b) preparing an edible insect oil by extracting oil from at least one insect selected from the group consisting of brown larva, white spotted larvae, longevity beetle larvae, pair crickets, locusts, white silkworm, silkworm pupa, snail and cordyceps ; c) 1.0 to 10.0% by weight of edible insect oil in step b), 5.0 to 15.0% by weight of garlic, 1.0 to 5.0% by weight of ginger, 5.0 to 15.0% by weight of corn, 2.0 to 7.0% 0.1-0.5% by weight of starch sauce, 0.1-0.3% by weight of starch sauce, 2.0-10.0% by weight of sugar, 0.1-0.5% by weight of red pepper seed oil, 1.0-5.0% by weight of fish meal powder, 15.0-30.0% by weight of potato starch, 15.0-30.0% 5.0 to 15.0% by weight to prepare an antiperspirant sauce; d) adding 30 to 70 parts by weight of the tortoiseshell spice of step c) to 100 parts by weight of the crushed meat of the step a), and then kneading the tortillasse sauce for 20 to 30 minutes so that the tortillas seasoning is uniformly absorbed in the crushed meat, ; And e) molding the tear cake of the step d) into a desired size and shape.

Further, the edible insect oil in the step b) is characterized by being obtained by any one of supercritical extraction method, distillation method, solvent extraction method, leaching method and compression method.

The dipping time of step d) may be aged at 3-5 ° C for 20-24 hours.

In addition, the hot pepper seed oil in step c) is supercritical extract, and the seaweed powder in step c) is at least one component selected from the group consisting of shrimp, mussel, anchovy, sardine, crab, crawfish, .

The edible insect oil of the present invention produced by the above method is mixed with edible insects containing various nutrients and a variety of meat and seafood to provide a unique taste and texture to consumers and provide nutrients beneficial to the human body In particular, consumers who have a sense of refusal to eat edible insects can eat them freely.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process diagram showing a method for manufacturing a tteokgalbi including an edible insect oil according to a preferred embodiment of the present invention. Fig.

As shown in Fig. 1, in the method for manufacturing the tteokgalbi containing the edible insect oil of the present invention,

a) pretreating and mixing at least one component selected from the group consisting of livestock including cattle and pigs, poultry including seafood, chicken, ducks, and seafood, and then grinding them to prepare crushed meat;

b) preparing an edible insect oil by extracting oil from at least one insect selected from the group consisting of brown larva, white spotted larvae, longevity beetle larvae, pair crickets, locusts, white silkworm, silkworm pupa, snail and cordyceps ;

c) 1.0 to 10.0% by weight of edible insect oil in step b), 5.0 to 15.0% by weight of garlic, 1.0 to 5.0% by weight of ginger, 5.0 to 15.0% by weight of corn, 2.0 to 7.0% 0.1-0.5% by weight of starch sauce, 0.1-0.3% by weight of starch sauce, 2.0-10.0% by weight of sugar, 0.1-0.5% by weight of red pepper seed oil, 1.0-5.0% by weight of fish meal powder, 15.0-30.0% by weight of potato starch, 15.0-30.0% 5.0 to 15.0% by weight to prepare an antiperspirant sauce;

d) adding 30 to 70 parts by weight of the tortoiseshell spice of step c) to 100 parts by weight of the crushed meat of the step a), and then kneading the tortillasse sauce for 20 to 30 minutes so that the tortillas seasoning is uniformly absorbed in the crushed meat, ; And

e) molding the tear cake of the step d) into a desired size and shape.

Hereinafter, the method of manufacturing the tteokgalbi containing the edible insect oil prepared as described above will be described separately in each step.

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a) Step

The step a) is a step of pretreating and mixing at least one component selected from the group consisting of livestock including cows and pigs, poultry including ducks, and seafood, and mixing them to prepare crushed meat,

The crushed meat in the above step may be any one or more of seafood including livestock including cattle and pig, poultry including chicken, duck, octopus, squid, and the like according to the choice of the manufacturer.

Meanwhile, in the pretreatment process, after the inside of the selected material is removed, the foreign substances and the blood are cleanly wiped off with flowing water or a kitchen towel, and when the inside is removed, the inside can be removed by immersing in cola or milk for a certain time . Further, if necessary, the surface of the material may be rubbed with salt to remove grease. If the meat is flattened, it is preferable to immerse it in jujube for at least 1 hour. This juice acts as a proteolytic enzyme to soften the meat and soften the meat.

The pre-processed material is ground to a predetermined size to prepare crushed meat. At this time, the pulverization size at the time of pulverization of the material can be usually pulverized according to the pulverization size at the time of preparing the ripening pulp.

b) Step

The step b) comprises the steps of extracting oil from one or more insects selected from the group consisting of brown larch larvae, white spotted larvae, longevity beetle larvae, pair crickets, grasshoppers, white silkworms, silkworm larvae, snails and cordyceps, And,

The edible insects are edible insects officially registered in the pet foodservice center. These edible insects have not yet been commercially available, and many of them are sold as medicines, feeds, confectionery, etc.

On the other hand, representative edible insects are described as follows.

(1) larvae of brown (larvae)

Brown goose larvae (hereinafter referred to as "worms") are a type of insects commonly known as feed worms, and are often referred to as meal worms. Although the wheat worm is high protein and rich in carbohydrate and fat, it has been used as food for pets. Recently, researches have been actively carried out to make processed foods so that they can be directly consumed by humans using wheat worms. In particular, wheat worms are highly productive and have a low cost, so they can be evaluated as having high potential if they are processed into foods or snacks using them. On the other hand, brown larvae are rich in phosphorus (P), iron (Fe), vitamin B ₃ and vitamin B ₅ , consisting of 53% protein, 31% fat, 9% carbohydrates and 75% of unsaturated fatty acids in total fatty acids.

(2) White Spotted Flower

White spotted flowers ( Protaetia brevitarsis seulensis ) is a medicinal insect mentioned in medical books and medicinal plants such as Dongbibogam. These larvae usually eat straws and leaves compost in the soil and have a habit of sending a larval period. Especially, it is called slug, especially in Korea, it is developed as herbal medicines and health food. Also, breeding is relatively easy and productivity is high. On the other hand, the white spider mite larva is composed of 58% of protein, 18% of fat and 77% of unsaturated fatty acids in total fatty acids. Glutamic acid and proline, phosphorus (P) and potassium (K) _3, rich in vitamin B _9.

(3) Crickets by pair

Pair crickets have been largely breed for pet feed, but recently they have been developed for human consumption through processing. The pair crickets are very high in protein and calcium content and are easy to breed, so nutritional evaluation can be obtained when they are consumed by humans. However, it is known that there are no products that are commercially available yet. On the other hand, it ssangbyeol crickets protein 64%, carbohydrate 13%, to be composed of 58% unsaturated fatty acid of the total fatty acids, glutamate (glutamic acid), alanine (alanine), calcium (Ca), magnesium (Mg), rich in vitamin D ₂ Do.

(4) Locusts

Locusts are foods that have been known for some time. It is also a long-established insect that peasants in the Nunmyeon period grasped locusts and roasted them on fire. Like crickets, it has a high protein content and high calcium (Ca) content. Especially, the rice grasshopper ( Oxya chinensis Sinuosa is a well-known grasshopper species, and is sold in China and other places as snacks and snacks.

(5)

The white silkworm silkworm (hereinafter referred to as "silkworm") was an important insecticide for the production of silk in the past, but it is also an insect industry that has been greatly reduced due to the decline of silkworms. However, the silkworm's pupa has been widely used as food for people with high protein nutritious snacks. Recently, it has also been used for the cultivation of Chinese herbal medicine, 冬光 夏草, using the silkworm's pupa. In addition, silkworms are widely used for the development of new drugs by extracting substances that are effective against cardiovascular diseases, and also for producing good pills for protein supply.

On the other hand, in the above step, the oil is extracted from one or more insects selected from the group consisting of the above-mentioned edible insects such as brown dung larvae, white spotted larvae, longevity beetle larvae, pair crickets, grasshoppers, white silkworms, silkworms, snails and cordyceps To extract edible insect oil.

The method for extracting oil from the edible insect may be selected by any one of supercritical extraction method, distillation method, solvent extraction method, leaching method, and compression method. Among the extraction methods listed above, supercritical extraction is the most preferable extraction method. The supercritical extraction method is superior to other extraction methods in extraction operation using a supercritical fluid. Therefore, a large amount of effective ingredients contained in edible insects There is an advantage that it can be extracted effectively.

In addition, the process of extracting the oil of the edible insect using the supercritical extraction method may be performed by a known method. In one embodiment, the extracting reactor of the supercritical extraction device (or the supercritical extraction fluid device) The extracting reactor is fed with alcohol or alcohol as an extraction solvent from the fluid storage tank and then the pressure and temperature of the alcohol or the carbon dioxide fed into the extraction reactor are kept constant to extract the oil from the edible insect have.

The method of extracting edible insects using the supercritical extraction method as described above is merely an example, and it is needless to say that various known extraction methods can be applied.

c) Step

Wherein the step c) comprises: adding 1.0 to 10.0% by weight of edible insect oil in step b), 5.0-15.0% by weight of garlic, 1.0-5.0% by weight of ginger, 5.0-15.0% by weight of garlic, 2.0-7.0% 2.0 to 10.0 wt.% Of sugar, 0.1 to 0.5 wt.% Of red pepper seed oil, 1.0 to 5.0 wt.% Of fish meal powder, 15.0 to 30.0 wt.% Of potato starch, 15.0 to 30.0 wt. % And purified water of 5.0 - 15.0% by weight to prepare a tteokgalbi sauce,

The edible insect oil is an oil extracted from edible insects and contains abundant nutrients. On the other hand, when the edible insect oil is added in an amount of less than 1.0% by weight based on the total weight, it is difficult to supply the nutrients rich in the edible insect oil. When the edible insect oil is added in an amount exceeding 10.0% by weight, the overall inherent taste of the edible insect oil is lost .

When added in an amount of less than 5.0% by weight based on the total weight of the garlic, the flavor of the rice cakes is reduced. When the added amount is more than 15.0% by weight, the unique garlic flavor is enhanced.

If added in an amount of less than 1.0% by weight based on the total weight, the overall taste and flavor of the rice cakes will vary. If added in an amount exceeding 5.0% by weight, the taste of the ginger becomes stronger.

If the content of the starch is less than 5.0 wt% based on the total weight, the above-mentioned role can not be sufficiently exhibited. If the starch content is more than 15.0 wt% It is not economical.

The soy sauce has a role of imparting a deep flavor to the rice cakes. If the added amount is less than 2.0% by weight based on the total weight, the flavor of the rice cakes will become unfavorable. If the soy cakes are added in an amount exceeding 7.0% by weight, do.

When the pepper is added in an amount of less than 0.1% by weight based on the total weight, the ingestion is somewhat burdensome because the ingestion is not completely removed, and the content of the pepper is more than 2.0% by weight When added, it becomes irritating and intensifies the pungent taste, which deteriorates the overall flavor of the rice cake.

When the starch sauce is added in an amount of less than 0.1 wt% based on the total weight of the sauce, the flavor of the sauce is not felt due to the taste of the sauce, and when the sauce is added in an amount exceeding 3.0 wt%, the sauce of the sauce is stimulated, .

When added in an amount of less than 2.0% by weight based on the total weight of the sugar, the sugar does not exhibit the function (sweetness). When added in an amount exceeding 10.0% by weight, .

The red pepper seed oil can be extracted from the red pepper seed using a supercritical extraction method. In addition, any one of the well-known distillation method, solvent extraction method, leaching method, and compression method may be used for extraction, but since the supercritical extraction method has higher heat stability than other extraction methods, It is preferable to extract using an extraction method. If added in an amount of less than 0.1% by weight based on the total weight, the hot pepper seed oil can not exhibit the function of hot pepper seeds. If the pepper seed oil is added in an amount exceeding 0.5% by weight, It is unsuitable for infants and young people who are sensitive to spicy taste.

The fish and shellfish powder is added to give a richness taste as well as nutrition. Specifically, the fish or shellfish powder may be added in powder form to at least one of shrimp, mussel, anchovy, shrimp, crab, crawfish, . At this time, when two or more components out of the above listed components are added, it is preferable to add the components in the same ratio.

The fermented seasoning liquid of the by-product by-product is preferably used by fermenting the gut, or the mixture of the gut, or a mixture thereof. It is more preferable that the fermented seasonings are fermented for 1 year or more on a suitable amount of salt in a container such as a jar.

On the other hand, if the fish meal powder is added in an amount of less than 1.0% by weight, the above-mentioned functional effect can not be exhibited. If the fish meal powder is added in an amount exceeding 5.0% by weight, the taste and flavor are deteriorated.

The potato starch plays a role of regulating the viscosity and giving elasticity. When it is added in an amount of less than 15.0 wt% based on the total weight, viscosity and elasticity decrease. When the added amount exceeds 30.0 wt%, curing proceeds.

The isolated soy protein (ISP) is an enzyme hydrolyzate of soybean protein, which is produced by isolating only the protein portion from the soybean. The separated soybean protein contains various physiologically active substances beneficial to health. When the isolated soybean protein is added in an amount of less than 15.0% by weight based on the total weight, it is difficult to exert the above-mentioned physiologically active substance, and 30.0% It can not be expected that the effect is increased due to the increase of the content, thereby lowering the economic efficiency.

When the purified water is added in an amount of less than 5.0% by weight based on the total weight, the properties of the seasoning become relatively strong, and when added in an amount exceeding 15.0% by weight, the properties of the seasoning are discarded.

Therefore, according to the critical meaning of each of the above-mentioned components, 1.0 to 10.0% by weight of edible insect oil, 5.0 to 15.0% by weight of garlic, 1.0% by weight of ginger, To about 5.0% by weight of soy sauce, about 5.0% to about 15.0% by weight of soy sauce, about 2.0% to about 7.0% by weight of soy sauce, about 0.1 to about 2.0% % Of soybean protein, 15.0 to 30.0 wt.% Of soybean protein, 0.1 to 0.5 wt.% Of red pepper seed oil, 1.0 to 5.0 wt.% Of seaweed powder, 15.0 to 30.0 wt.% Of potato starch, , And the purified water is preferably blended in an amount of 5.0 wt% to 15.0 wt%.

d) Step

In step d), 30 to 70 parts by weight of the cucumber seasoning of step c) is added to 100 parts by weight of the ground meat of step a), and then the cucumber seasoning is kneaded for 20 to 30 minutes so as to be uniformly mixed with the crushed meat, As a manufacturing step,

30 parts by weight to 70 parts by weight of the cattlemarch seasoning of step c) is added based on 100 parts by weight of the crushed meat prepared in the step a). At this time, the taste and flavor of the seasoning is lowered when the rice cakes seasoning is added to less than 30 parts by weight with respect to 100 parts by weight of the ground meat, and when the seasoning is added in excess of 70 parts by weight, the flavor of the rice cakes is lost.

On the other hand, the crushed meat is kneaded for 20 minutes to 30 minutes in order to uniformly absorb the raspberry seasoning. At this time, if the kneading time is less than 20 minutes, the rice cake seasoning is not uniformly absorbed throughout the whole crushed meat, and if it exceeds 30 minutes, the meat quality is deteriorated.

As a further example, the above step may include a process of aging the prepared tteokgalbi. The aging is a process in which the seasoning is uniformly permeated into the meat to make the meat tender.

On the other hand, the aging temperature and the aging time are preferably 3 to 5 占 폚 for 20 to 24 hours. If aged over the range of aging temperature and aging time described above, the seasoning will not permeate the meat evenly and the texture will be lowered, and the flavor and aroma of various seasonings will become stronger in the meat, thereby reducing the texture of the meat.

e)

The step (e) comprises molding the tear cake of the step (d) into a desired size and shape,

The tortoise mixed with the seasonings is formed using a conventional molding machine or the like. In one embodiment, the shape can be formed into a polygonal or circular shape with a size that is easy to ingest.

Hereinafter, the present invention will be described in more detail with reference to examples and test examples.

[Example] Preparation of rice cake

200 g of pretreated pork, 300 g of duck and 300 g of octopus were crushed to a very small size of about 0.5 mm using a mortar. The prepared seasoning materials were prepared by mixing the ingredients as shown in Table 1 below, and the insect oil and the red pepper seed oil were respectively extracted using a supercritical extraction method. The insect oil was extracted from brown goat larvae and white nymph oil (1: 1) were mixed. In addition, the fish meal powder was prepared by mixing the fermented seaweed seasoning, shrimp powder, mussel powder and anchovy powder at the same ratio. The prepared sauce (400 g) was kneaded in 800 g of ground meat for 20 - 30 minutes to be absorbed evenly, and the dough cake finished with the dough was separated by an appropriate amount to form a shape of 2 - 3 cm in thickness.

ingredient Example 1 Example 2 Example 3 Example 4 Insect oil 60g 40g 20g 6g garlic 30g 50g 90g 82.8g ginger 30g 20g 15g 6g Green onion 30g 50g 70g 90g Soy sauce 18g 42g 18g 12g pepper 3g 0.6 g 8g 12g Woo sauce
(Manufacturer: Ottogi Foods) 18g 10g 4g 0.6 g Sugar 42g 28g 12g 60g Red pepper seed oil 3g 2.2 g 1.0 g 0.6 g Seafood powder 6g 14g 20g 30g Potato starch 180g 150g 120g 90g Isolated soy protein 90g 120g 160g 180g Purified water 90g 73.2 g 62g 30g Sum 600g 600g 600g 600g

[Test Example] Sensory Evaluation of Raki Kebab According to Examples and Comparative Examples

The tortoiseshells prepared in Examples 1 to 4 and the tortoise shells obtained in the general market (manufacturer: Sungwon Taekgalbi) were set as comparative examples, and they were stored in a refrigerated state, put out on a grill of charcoal fire prepared so as to be adequately cooked The sample was baked in order and cut to a size of 3 cm to prepare a sample.

On the other hand, the sensory evaluation of the sample was performed by applying the 9 point scale method (1: very poor, 3: slightly inferior, 5: moderate, 9: very good) to 18 university students and graduate students majoring in food and nutrition . Because of the nature of the sensory evaluation, it was difficult to carry out a large number of samples at once, so six groups were grouped into three groups and five samples (Examples 1 to 4 and Comparative Examples) were tested. The results are shown in Table 2 below.

Example 1 Example 2 Example 3 Example 4 Comparative Example Group 1 7.30 7.88 7.59 7.11 6.69 Group 2 7.48 7.95 7.50 7.04 6.43 Group 3 7.35 7.72 7.54 7.16 6.23

The results of the sensory evaluation of the above Table 2 show that the tortoiseshells prepared in Examples 1 to 4 are superior to those of the comparative examples and that the tortoise shell produced according to the manufacturing method of the present invention satisfies consumers' It is a suitable product.

In addition, it is also not preferable that the ingredients included in the sauce are added beyond the scope of the present invention, because the taste and flavor are undermined.

Claims (6)

a) pretreating and mixing at least one component selected from the group consisting of livestock including cattle and pigs, poultry including seafood, chicken, ducks, and seafood, and then grinding them to prepare crushed meat;
b) preparing an edible insect oil by extracting oil from at least one insect selected from the group consisting of brown larva, white spotted larvae, longevity beetle larvae, pair crickets, locusts, white silkworms, silkworm pupa, snails and cordyceps ;
c) 1.0 to 10.0% by weight of edible insect oil in step b), 5.0 to 15.0% by weight of garlic, 1.0 to 5.0% by weight of ginger, 5.0 to 15.0% by weight of corn, 2.0 to 7.0% 0.1-0.5% by weight of starch sauce, 0.1-0.3% by weight of starch sauce, 2.0-10.0% by weight of sugar, 0.1-0.5% by weight of red pepper seed oil, 1.0-5.0% by weight of fish meal powder, 15.0-30.0% by weight of potato starch, 15.0-30.0% 5.0 to 15.0% by weight to prepare an antiperspirant sauce;
d) adding 30 to 70 parts by weight of the tortoiseshell spice of step c) to 100 parts by weight of the crushed meat of the step a), and then kneading the tortillasse sauce for 20 to 30 minutes so that the tortillas seasoning is uniformly absorbed in the crushed meat, ; And
e) molding the tortoise shell of the step d) into a desired size and shape.
The method according to claim 1,
Wherein the edible insect oil in step b) is obtained by any one of the supercritical extraction method, the distillation method, the solvent extraction method, the leaching method and the compression method. The method according to claim 1,
Wherein the step of d) comprises aging at a temperature of 3 - 5 캜 for 20 - 24 hours. The method according to claim 1,
The method according to any one of claims 1 to 3, wherein the hot pepper seed oil in step c) is supercritical. The method according to claim 1,
Wherein the fish meal powder of step c) is at least one ingredient selected from the group consisting of shrimp, mussel, anchovy, shrimp, crab, crayfish, shellfish and fermented by-product fermented seasoning liquid. 100 parts by weight of ground meat containing at least one component selected from the group consisting of livestock including cattle, pigs, poultry including birds, ducks and seafood; From 1.0 to 10.0% by weight of oil extracted from one or more insects selected from the group consisting of brown larvae, white spotted larvae, longevity beetle larvae, pair crickets, locusts, white silkworms, silkworm pupa, snail and cordyceps, garlic 5.0-15.0 weight %, Ginger 1.0-5.0 wt.%, Corn meal 5.0-15.0 wt.%, Soy sauce 2.0-7.0 wt.%, Pepper 0.1-2.0 wt.%, Woo sauce 0.1-3.0 wt.%, Sugar 2.0-10.0 wt. And 30 to 70 parts by weight of a tortoise spice containing 0.1 to 1.0% by weight of fish meal powder, 1.0 to 5.0% by weight of seaweed powder, 15.0 to 30.0% by weight of potato starch, 15.0 to 30.0% by weight of isolated soybean protein, and 5.0 to 15.0% .

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