KR20180096989A - Solid food combining dispersed pollack eggs, and its manufacturing methods - Google Patents

Abstract

The present invention relates to a solid food product prepared by bonding dispersed pollack eggs together and a preparation method for the same, in which dispersed pollack eggs are dehydrated and bonded together by mixing with grain powders having adhesive functions; the bonded material is aged at low temperature, molded into a uniform shape, and steamed to form as a solid product. In particular, the solid food product prepared according to the present invention provides a unique texture when ingested, resulted from a combination of the popping texture of pollack eggs and the chewy texture of squid legs, and thus can be enjoyed as a snack or a snack to accompany alcoholic beverages. The preparation method comprises: a step (S1) of extracting pollack eggs from pollacks; a step (S2) of washing and seasoning the extracted pollack eggs; a step (S3) of aging the seasoned pollack eggs at low temperature for 20 hours or more; a step (S4) of preparing the aged pollack eggs to remove foreign materials therefrom; a step (S5) of selecting dispersed pollack eggs dispersed due to ruptured egg sacs from normal pollack eggs in intact egg sacs after having undergone the steps S1, S2, S3, and S4; a step (S6) of collecting and dehydrating the selected dispersed pollack eggs on a tray; a step (S7) of mixing the dehydrated dispersed pollack eggs with sticky rice powder and agar powder to bond the dispersed pollack eggs together; a step (S8) of drying the bonded material at room temperature for 30 minutes to one hour; a step (S9) of molding the dried bonded material into a uniform shape; a step (S10) of placing the molded bonded material in a container and applying heat to steam the same; and a step (S11) of cooling the steamed bonded material to form as a solid product.

Description

Technical Field [0001] The present invention relates to a solid food product comprising a solidified food product,

The present invention relates to a method for making a large number of dispersed and dispersed bulk solids which are spiced in the process of soaking in a spicy cod roe, without being used for soaking the roasted cod roe, Particularly, the grains collected in pickled and seasoned condition are dehydrated and then mixed with grains powder having adhesive function, and the grains are agglomerated. The grains are aged at a low temperature and then shaped into a certain shape and shape, It is made into a solid form and the raw squid legs are cut very finely like a pearl lacquer so that you can feel a chewy texture. When you eat it, it is added to the complex. When you eat it, it is mixed with the texture of squid legs and the texture of squid legs. A solid food in which a bull shrimp which can be used for food is stuck together with its It relates to a method.

As is widely known, lily is an egg of a pollock. This lemon is naturally sprinkled with salt and has been widely used as a salted fish, as if the cod roe come to mind. Fig. 1 is a photograph of a citron. Mingjiang sauce is moderately bitter and moderately salty in its unique egg shape, but it is very popular as a side dish that is very delicious with a rich flavor. In addition, lanterns are widely used as a main ingredient of tang, especially hot pot.

As can be seen from the photograph of FIG. 1, the lanceolate is extracted from pollinated seaweed, so it is large in size and has an algae enclosing the egg on its surface, so that it retains a constant shape when it is cooked such as dipping salted fish or boiling hot pot.

As described above, lentil is widely used as a fermented seaweed. In the process of lentic acid fermentation, the lentil is extracted from pollack, cleaned and washed with salt, seasoned and matured for a certain period of time.

Conventionally, there has not been found a technique of picking up the dispersed particles and collecting them in a marinated state in the process of immersing them in salt during the process of immersing cod roe in other uses except for cod roe.

Japanese Patent Application Laid-Open No. 10-2013-0092014 proposes a method for producing cod roe using kelp essential oil. The present invention relates to a first step of selection and selection in which pollinators are picked and washed from pollinators; Removing moisture from the light of step 1 above. Which comprises 1 to 20 parts by weight of salt, 1 to 10 parts by weight of sugar, 1 to 10 parts by weight of water and 0.01 to 5 parts by weight of sake, Step 2; A third step of removing impurities and moisture from the immersed clear column of the second step; In the third step, the impurities are removed, and the dried seaweed is prepared by adding 1 to 10 parts by weight of red pepper powder, 0.01 to 5 parts by weight of sugar, and 0.01 to 10 parts by weight of domestic kelp essential oil, A fourth step of applying a spice; 1 to 10 parts by weight of starch syrup, 1 to 15 parts by weight of water, and 1 to 15 parts by weight of water are added to 100 parts by weight of the above-mentioned dried seasoning, And a fifth step of applying a water spice.

However, the above-mentioned conventional invention only describes the process of producing cod roe, but there is no technology related to it. In this method, the phenomenon of frequent crab popping occurs because the crab crab is weak in the method of making cod roe or in general cod roe. More specifically, when picking out pollack from a pollack, when the pollen is damaged by a sharp extraction tool, and when the pollen is normally washed and seasoned, when the pollen is damaged by careless handling, The light bulb is dispersed to the outside. When the lanceolate is dispersed, the shape of the original lump shape is deformed, and the quality of the cod roe is deteriorated and the appearance is disadvantageous.

In addition, many bullets are lost when bulbous bulb occurs, and bulbs collected are used together with bulb-shaped cod roe since they can not be used differently. If there are many bulb roots, There is a problem that the quality of the spicy cod roe is not so good and the quality is remarkably lowered and the purchasing desire of the buyer is lowered.

Therefore, there is an urgent need for a method of using bulgogi (Korean bulgogi) as a raw material for other food instead of using cod roe in the process of soaking cod roe.

Korean Patent Publication No. 10-2013-0092014 (2013.08.20)

The object of the present invention is to solve the problem that the quality of cod roe is deteriorated by using the cod roe sharred in the process of producing cod roe as described above together with the cod roe, After dewatering, the mixture was mixed with grain powder with adhesive function, and the mixture was aged at a low temperature. Then, the mixture was formed into a predetermined shape and shape, and steam was steamed so that moisture contained in the inside of the oil was not evaporated The present invention also provides a method for producing a solid food comprising the steps of: preparing a solid food product;

Another object of the present invention is to cut the raw squid legs so as to feel a chewy texture, and then add them to the complex, which is a very fine cut, so that the mouthfeel and the chewiness of the squid legs are mixed. And a method for producing the same.

In order to accomplish the above object, there is provided a solid food manufacturing method comprising the steps of:

(S2) washing and washing the extracted bright color;

(S3) aging the marinated livers at low temperature for 20 hours or more;

A step (S4) of removing the foreign material by polishing the aged blank;

A step S5 of sorting the dispersed particle cloud and the normal cloud cloud that have not yet been collected through steps S1, S2, S3, and S4;

(S6) collecting the selected column bull's nest into a tray and dehydrating it;

Mixing the glutinous rice powder and the agar powder in the dewatered rice gruel, and attaching the rice gruel;

(S8) drying the coalesced complex at room temperature for 30 minutes to 1 hour;

Molding the dried complex into a predetermined shape and shape (S9);

Placing the molded complex in a container and heating and pumping (S10); And

And cooling the steam mixture to form a solid (S11).

The seasoning step S2 includes 1 to 3 parts by weight of salt, 1 to 1.5 parts by weight of sodium malate, 0.5 to 1.5 parts by weight of sorbitol, and 0.4 to 1 part by weight of sodium L-glutamate based on 100 parts by weight of citronella.

The maturing step (S3) allows the spices to penetrate into the inside of the pine tree and mature at 5-7 캜 for 20-30 hours by allowing the pine tree itself to have a seasoning taste.

In the cementing step (S7), 0.3 to 0.8 parts by weight of glutinous rice powder and 0.1 to 0.5 parts by weight of agar powder are mixed based on 100 parts by weight of the titania column.

In the cementing step (S7), the raw squid legs which are not dried are cut to a size of 1 to 3 x 1 to 3 mm in width and 10 to 30 parts by weight based on 100 parts by weight of the bean sprouts are added.

The step (S10) of pouring the molded complex is carried out by heating the mixture at a temperature of 80 to 90 DEG C for 20 to 30 minutes, and then heating the mixture at 100 DEG C for 5 to 6 minutes.

The present invention relates to a method of collecting ginseng radish sprouts collected in the process of immersing cod roe, and then collecting the ginseng radish sprouts dispersed in the ginseng roots and mixing them with glutinous rice powder and agar powder having an adhesive function, Making it a snack or a drink for the sake of making the quality of the Taejongjang sauce deteriorate and deteriorate the appearance at once, and can provide delicious food.

In addition, when making the complex, it is possible to provide a delicious food with a unique texture by mixing the finely cut raw squid legs, which are similar in size to the size of the bulgogi, and the mouthfeel and the chewiness of the squid legs. .

Fig. 1 is a photograph showing a photo
Figure 2 is a flow chart of one embodiment of the present invention

Hereinafter, a solid food manufacturing method according to the present invention will be described in detail with reference to the accompanying drawings.

Usually, the method of producing cod roe is to extract the lanceolate from pollack, wash the extracted lanceolate, and after pickling, seasoning and aging, to reduce the deterioration of the lobster, if the elasticity of the lobster becomes better due to pickling, Remove the minced pork, and at the end, put the dried shiitake like the pepper powder and dip the cod roe.

The pollen extracted from pollack is protected by algae and has a lump shape. However, when the algae are in contact with the extractor or the hand of the worker due to lack of elasticity, In addition, even in case of normally extracted leaves, problems arise due to careless handling by the operator in subsequent processes such as washing, spices, and care. In fact, do. As such, it is a reality that the name of the bulgur which is generated by the crab popping is used together with the normal crab which is soaked because it is pickled and seasoned and there is no other way to use it. Therefore, it has already been explained that the quality and appearance of Mt.

In order to solve this problem, the present invention is to solve such a problem. In order to solve such a problem, the present invention collects the volatiles which are dispersed and dispersed when the cod roe is soaked and mixes it with the cereal having the adhesive component without using it, It is making food.

The solid food manufacturing method of the present invention is characterized by comprising: (S1) a step of extracting a bright color from a polished surface;

(S2) washing and washing the extracted bright color;

(S3) aging the marinated livers at low temperature for 20 hours or more;

A step (S4) of removing the foreign material by polishing the aged blank;

A step S5 of sorting the dispersed particle cloud and the normal cloud cloud that have not yet been collected through steps S1, S2, S3, and S4;

(S6) collecting the selected column bull's nest into a tray and dehydrating it;

Mixing the glutinous rice powder and the agar powder in the dewatered rice gruel, and attaching the rice gruel;

(S8) drying the coalesced complex at room temperature for 30 minutes to 1 hour;

Molding the dried complex into a predetermined shape and shape (S9);

Placing the molded complex in a container and heating and pumping (S10); And

And cooling the steam mixture to form a solid (S11).

Since the present invention utilizes the name of the ginseng which is generated in the process of immersing cod roe, some of the processes are the same as or similar to the process of immersing a common cod roe. The procedure of steps S1 to S4 is the same as or similar to the known procedure of dipping the cod roe. However, the concrete contents of the seasoning step S2 and the aging step S3 are different from the known art.

The step S2 of washing and then spicing out the extracted bright color is performed by adding 1 to 3 parts by weight of salt, 1 to 1.5 parts by weight of sodium malate, 0.5 to 1.5 parts by weight of sorbitol, 0.4 to 1 part by weight of sodium L-glutamate Parts by weight. There are only three kinds of the above-mentioned seasonings except for salt. The reason why the seasoning type is greatly reduced is to make it possible to feel the original flavor of the spice. Since the present invention utilizes a ginseng clearance which is a by-product generated when soaking the ginseng cauliflower, the ginseng sauce that has been separated from the present invention is further added with seasonings.

The salt in the sauce is salted with lemon juice. It is adjusted to the tendency to worry about the health recently, and the use of sodium malate is also taken into consideration, thereby realizing the low salt food. When the salt is used in an amount of less than 1 part by weight, the degree of saltiness of the eggplant is insufficient, so that the clarity can be altered in the course of production. If the salt is used in an amount of more than 3 parts by weight, a low salt food can not be realized. Particularly, since the present invention is used for snacking or for a sake dish, if salt is used in too much salt, the salty taste is strong and the quality may be deteriorated.

The sodium malate is neutralized by adding a solution of sodium carbonate to DL-malic acid, concentrated under reduced pressure, and purified with alcohol. It has no odor and has a slightly irritating salty taste. This sodium malate is also added in a small amount in consideration of the use of the salt, and its amount is 1 to 1.5 parts by weight. Meanings of upper and lower critical points of sodium malate are the same as those of the above salt.

Sorbitol is a kind of hexa - alcohols obtained by reducing the hexagonal sugar such as glucose, and is used for sugar as a sweetener having sweetness similar to sugar. The sorbitol is added in a small amount so as to be used as a sweetener, and 0.5 to 1.5 parts by weight is used. When 1.5 parts by weight or more of sorbitol is used, the product may deviate from the function of the sweetener, resulting in a lot of sweet taste and deterioration in quality.

Sodium L-glutamate was added in a small amount of 0.4 to 1 part by weight and used literally as a flavor enhancer.

The step S3 of aging the seasoned mushroom is a step of waiting for the seasoning added to the mushroom to be well penetrated in step S2, and aged in a low temperature room at 5 to 7 DEG C for 20 to 30 hours. When the aging temperature is lower than 5 캜, the temperature is too low, so that the adsorption of the seasoning is not smooth. When the aging temperature is above 7 캜, the temperature is high, The aging time should be at least 20 hours. If the fermentation time is shorter than 20 hours, the desired fermentation time can not be expected because the fermentation time is insufficient at a low temperature. If the fermentation progresses for 30 hours or more, the fermentation time is wasted.

The step S4 is a process of immersing the known cod roe in a soaking process, so a detailed description will be omitted.

Step S5 is a step of sorting the dispersed particle cloud and the normal cloud cloud that have not been detected while passing through steps S1 to S4. In this process, selected grains are collected in a tray so that the drainage can proceed smoothly.

The step S6 is a step of collecting the selected name of the selected bulb in step S5 and dehydrating it to remove moisture. If you put the sesame seeds in the centrifuge into the centrifuge and rotate them at high speed, the moisture will escape and the seeds will be slightly raised. The centrifuge operating time is determined by the amount of collected bullets. If the step S6 is not carried out, the moisture content of the granules is too large to be mixed with the grain powder in the subsequent coagulation step.

In the step S7, the glutinous rice powder and the agar powder are mixed with the dehydrated rice bran in the step S6, and a large number of rice bran beans are coalesced. In the cementing step (S7), 0.3 to 0.8 parts by weight of the glutinous rice powder and 0.1 to 0.5 parts by weight of the agar powder are mixed based on 100 parts by weight of the titania column. The glutinous rice powder and the agar powder have a large amount of adhesive component, and when dried in a state containing moisture, they function as an edible adhesive so as to prevent the other components mixed with the glutinous rice powder, that is, the glutinous rice flour,

The amount of the glutinous rice powder and the agar powder having the adhesive function is important in the present invention. If the amount of these used is insufficient, the adhesive function is deteriorated, so that the quality of the product is lowered because of the problem of easily separating the granules after manufacture, and when the amount is too much, the adhesive function is sufficient. However, . The glutinous rice powder and the agar powder should be used within the range of their use due to the critical meaning described above.

In the step S8, the complex with glutinous rice powder and agar powder is dried at room temperature for 30 minutes to 1 hour. Even when the dehydrated powdered rice flour, glutinous rice flour and agar powder are mixed, the amount of glutinous rice flour and agar powder is not high at first, and since the rice flour is not completely dried, they are still in the state of being separated from the rice flour, So that they can not be firmly bound together. Accordingly, the above step S8 is performed, which is to dry the complex at room temperature for 30 minutes to 1 hour. When the complex is dried at room temperature for 30 minutes to 1 hour, the components constituting the complex are not completely dried but are bound together to form a large lump in the form of a single body. This monolithic body is in a state suitable for performing the molding process described later because the components are sticky tied together and are not easily separated.

The step S9 is a step of molding the dried complex into a size and shape that the consumer can eat. In step S8, the dried complex becomes sticky and soft. Therefore, it is supplied to a mold frame prepared beforehand, molded in the shape and shape of the mold, and separated into a predetermined size. If the step S9 is performed, the formed shape becomes the shape of the finished product.

After the molding step S9 is performed as described above, the molding compound is put in a container and heated and heated (S10). In step S8, the step of step S 10 is necessary because it is pickled in salt but is not yet cooked. In the step S10, the complex is put into a closed container, heated, heated at a steam temperature of 80 to 90 DEG C for 20 to 30 minutes, and then steamed at 100 DEG C for 5 to 6 minutes. The reason why the composite is steamed in this way is to maintain the shape of the cov- ered material that has been molded and formed to a certain size. If the compound is boiled in water, the compound is released into water and the bonded state is released, making the product of the present invention impossible.

The temperature and time at which the compound is poured in step S10 is very important. This is the main component of the lacquer, and in order to prevent deterioration of the texture of the lacquer, Applicant has made a myriad of experiments to derive the conditions of lacquering of the lacquer. The applicant proceeded with research on the recycling of the pearl oyster shell while operating a salted pickling factory, and as a result, the present invention was developed. After the start of the study of the present invention, it was difficult to prevent the decline of the texture in step S10, and the temperature and time for steaming the complex in step S10 were derived through the experiment of about 2 years.

The reason why it took a lot of time in the experiment in step S10 is that it can be simply cooked by boiling steamed rice. However, when steamed and boiled for a long period of time, the steam was well steamed by the heat of the steam, but after the preparation, the sticky flavor of the solidified product was poor and the texture was not good. The flavor of the steamed shrimp was not so much as if you were eating the dry bread without eating water, or when you ate the boiled hot bean soup. This is the result of overlooking the steamed object.

Through many experiments, we improved the texture of the above-mentioned bamboo shoots. The main reason for this is that the temperature and time of the bamboo shoots were well selected to minimize the evaporation of the moisture contained in the bamboo shoots.

Namely, each egg is composed mostly of water, and when it eats, the water is released and gives a unique taste. Therefore, it is important to increase the texture of the citron while minimizing the evaporation of the water while acquiring the internal water. If you are simply learning to burn, steam boil up the temperature as much as possible, and if you steep enough, it will be fully ripe, but the texture will drop significantly.

In the step S10 of the present invention, the molded complex is steamed at a steam temperature of 80 to 90 DEG C for 20 to 30 minutes and then at 100 DEG C for 5 to 6 minutes by adding the complex to the closed container. To prevent evaporation of moisture contained in the formulation, do not exceed 30 minutes when the initial temperature of the container reaches 80 ° C, and not exceed 20 minutes at 90 ° C. Since the temperature of the steam does not exceed 100 ° C at the initial stage of steaming the complex, the complex is steamed from the outside to the inside, and the condition progresses to the inner center. However, even if the steamed state reaches the inside completely, the steam is not completely steamed because the steam temperature does not reach 100 ° C. Therefore, while the complex reaches almost steamed state, only a part of the moisture contained in the lime is evaporated and most of the remaining remains.

As such, the mixture is initially steamed at a steam temperature of 80 to 90 ° C for 20 to 30 minutes, and then the steam temperature is raised to 100 ° C at the latter half of the furnace to further steam for 5 to 6 minutes. In this case, the mixture which is almost steamed at the beginning is further steamed at 100 ° C. for 5 to 6 minutes in the latter half, so that the steam is completely steamed. At this time, the moisture stored inside the steamed egg is slightly evaporated, do.

Therefore, after step S10, the complex is completely cooked, and there is a large amount of water in the inside of the beef, so when the beef is cooked, the taste of the beef is softened and the bite is not felt.

After the complex is steamed, the step of cooling the complex to form a solid form (S11) proceeds to complete the production of the solid food of the present invention.

In the present invention, except for the glutinous rice powder and the agar powder, the main component is composed of only the main component.

In another embodiment of the present invention, when the glutinous rice powder and the agar powder are mixed with the dehydrated rice gruel in the step S7 in order to provide variety of flavor, I was able to feel it at the same time.

More concretely, 10 to 30 parts by weight, based on 100 parts by weight of the bulb name, are added together to form a complex by adding together in the step S7. The reason why only the raw squid legs are put into the complex is that the raw squid body may not have good texture due to the lack of dryness, but the raw squid legs are harder than the body and are chewy. Therefore, when the raw squid legs are added together with the solid food of the present invention, it is possible to simultaneously feel the scrumptious squid taste together with the pungyang which has a unique taste.

Considering that the added squid legs are made in the form of small pellets, they are very finely cut, that is, cut into a size of 1 ~ 3 × 1 ~ 3 mm in width × length. Then, the cut squid legs are shaped like a very small grain like a fairy, and they are well adhered by glutinous rice flour and agar powder, while they are well matched with the namil.

In the following examples, the temperature and time at which the temperature was raised were shown.

[Examples 1 to 3]

Step S10 was carried out under the conditions shown in Table 1 below. That is, initially, the initial steam temperature was 80 to 90 ° C for 20 to 30 minutes, and the steam temperature was uniformly 100 ° C in the latter half of the day.

Item Example 1 Example 2 Example 3 Initial temperature (℃) 80 85 90 Time (minutes) 30 25 20 Second half temperature (℃) 100 100 100 Time (minutes) 5 5.5 6
Sensory test
flavor 4.7 4.9 4.8 incense 4.8 4.8 4.9 Likelihood 4.8 4.9 4.9

* 1 point: Very bad, 2 points: Bad, 3 points: Normal, 4 points: Good, 5: Very good

[Comparative Examples 1 to 3]

A lyophilized sauce was prepared under similar conditions to the examples except that some conditions were changed as shown in Table 2 below. In particular, the latter temperature is not set, and the temperature is over 100 ° C for more than one hour.

Item Comparative Example 1 Comparative Example 2 Comparative Example 3 Temperature (℃) 100 150 200 Time (h) 1.5 One 30
Sensory test
flavor 3.7 3.6 3.5 incense 3.6 3.5 3.4 Likelihood 3.7 3.7 3.3

* 1 point: Very bad, 2 points: Bad, 3 points: Normal, 4 points: Good, 5: Very good

The sensory test was carried out free of charge to a total of 150 customers who visited Sokcho manufacturing factory operated by the present applicant and 100 tourists who visited the Sokcho tourist market, The flavor, aroma, and preference of the solid food were evaluated by the 5-point scale method on the basis of the average, and the results are shown in Tables 1 and 2, respectively.

As can be seen from the evaluation results shown in Tables 1 and 2, the solid food prepared under the conditions according to the present invention was steamed at a temperature of 100 ° C or less for 20 to 30 minutes at the initial stage of fermentation, It was steamed for ~ 6 minutes for a long time to prevent the evaporation of moisture by preventing the decrease of the texture, and it was able to obtain excellent evaluation in the sensory test.

However, it was judged that the comparative examples were evaluated in a sensory test because the moisture contained in the pungrang was evaporated because all the pungrangs were labeled at 100 ° C or higher for a relatively long time.

In the solid food of the present invention, which is produced in the above-described manner, in the process of immersing cod roe in a marinade, the spikelets collected in a seasoned state are collected and mixed with the glutinous rice powder and the agar powder to form a complex, which is steamed to form a solid food And it can be made into a snack or a snack food which is completely different from a cod roe.

Particularly, in the present invention, the moisture inside the cigarette is prevented from evaporating when the cigarette is struck, so that the texture of the raw squid is not felt when the cigarette is eaten or brittle, Because it is made into a complex together, it has the advantage of being able to simultaneously feel the flavor of squid along with lemon.

S1: Expression extraction step S2: Seasoning step
S3: aging step S4: foreign matter removal step
S5: Selection step of bright line S6:
S7: Coalescence step S8: Step of drying the complex
S9: Formation of compounding step S10: Step of compounding step
S11: Solid cooling step

Claims (7)

A step S1 of extracting a name line from the polite;
(S2) washing and washing the extracted bright color;
(S3) aging the marinated livers at low temperature for 20 hours or more;
A step (S4) of removing the foreign material by polishing the aged blank;
A step S5 of sorting the dispersed particle cloud and the normal cloud cloud that have not yet been collected through steps S1, S2, S3, and S4;
(S6) collecting the selected column bull's nest into a tray and dehydrating it;
Mixing the glutinous rice powder and the agar powder in the dewatered rice gruel, and attaching the rice gruel;
(S8) drying the coalesced complex at room temperature for 30 minutes to 1 hour;
Molding the dried complex into a predetermined shape and shape (S9);
Placing the molded complex in a container and heating and pumping (S10); And
(S11) cooling the steamed complex to a solid form (S11).
[2] The method according to claim 1, wherein the seasoning step S2 comprises 1 to 3 parts by weight of salt, 1 to 1.5 parts by weight of sodium malate, 0.5 to 1.5 parts by weight of sorbitol and 0.4 to 1 part by weight of sodium L- Wherein the method comprises the steps of:
[2] The method according to claim 1, wherein the aging step (S3) is aged at 5-7 [deg.] C for 20-30 hours.
The method according to claim 1, wherein the cementing step (S7) comprises mixing 0.3-0.8 parts by weight of glutinous rice powder and 0.1-0.5 parts by weight of agar powder based on 100 parts by weight of the bulb name, .
[3] The method according to claim 1, wherein the cementing step (S7) comprises finely cutting the non-dried raw squid legs to a size of 1 to 3 x 1 to 3 mm in width and 10 to 30 parts by weight based on 100 parts by weight Wherein the method comprises the steps of:
[6] The method of claim 1, wherein the step of pouring the molded complex is carried out by placing the complex in a closed container, heating the mixture at a steam temperature of 80 to 90 DEG C for 20 to 30 minutes and then heating at 100 DEG C for 5 to 6 minutes A method for producing a solid food in which a bulbous bulb having a characteristic is adhered.
6. A solid food in which bulbous mandarin orange is lacquered, which is produced by the method of any one of claims 1 to 6.

Images