KR20180101739A - Manufacture of Fried fish cutlet - Google Patents

Abstract

The present invention relates to a method for producing a fish cake cutlet and, more specifically, to a production of fish cake cutlet which contains fish flesh and pork, has abundant nutrients, and has unique flavors and textures. According to the present invention, the method for producing a fish cake cutlet comprises: a step of pretreating fish flesh; a first pulverizing step of putting the pretreating fish flesh into a mixer and pulverizing the same; a second pulverizing step of putting the contents after the first pulverization with ice and side ingredients into a mixer, and mixing and pulverizing the same; a step of roasting and preparing onion and pork; a step of producing a mixture by mixing the contents after the second pulverization and the roasted onion, pork, and side ingredients; a step of treating a seasoning liquid on the surface of loaf bread; a step of compressing and thinly spreading the loaf bread treated with the seasoning liquid; a step of putting the mixture into the compressed loaf bread to be molded, and producing a molded product; a first heating step of fixing a shape by applying heat to the molded product; and a second heating step of frying the molded product after the first heating in oil of 170 to 180°C for 1 to 2 minutes. In addition, the pretreating step of fish flesh comprises: a step of obtaining fish flesh by removing the skin, bone, and entrails of fish; a step of finely mincing the fish flesh; a step of putting the fish flesh into ice water and washing the same; and a step of removing the moisture of the washed fish flesh. Moreover, the side ingredients may include at least one among mayonnaise, salt, taste alcohol, cheese, chili, vegetables, and corns. Furthermore, in the first heating step, the molded product may be injected into a microwave oven or a rapid steamer to apply heat for 30 to 60 seconds.

Description

{Manufacture of Fried fish cutlet}

More particularly, the present invention relates to the production of fish mackerel, which contains fish meat and pork, is rich in nutrients, and has a unique flavor and texture.

Fish paste is a food made by crushing fish meat, adding salt and kneading it, and adding and mixing wheat flour, sweeteners, vegetables, salt, etc., while keeping the fish head, , Square, and so on. Fish cakes are rich in amino acids and unsaturated fatty acids. They provide nutrition to the human body and lower cholesterol.

In the past, there was a strong recognition that it was a raw material of fish paste, stew, and stir-fry, but recently, the range of consumption has been expanding with easy health snacks. Especially, as the consumption of fish cake snack increases, bakery type fish paste becomes popular, and the proportion of fish paste in the whole fish paste market is steadily increasing.

However, in the past, snack products using fish meat have not been actively developed, and there are not many snack products containing flavor of fish meat, which can not satisfy various demands of consumers.

Korean Patent No. 10-1266495

DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the above problems, and it is an object of the present invention to provide a fish mackerel which is rich in nutrients and has a unique flavor and texture including fish meat and pork meat.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

A method for manufacturing an egg shell meat according to the present invention comprises: pre-treating a fish meat; A first crushing step of crushing the pretreated fish meat into a mixer; A second crushing step of mixing and crushing the contents after the first crushing, the ice and the raw material into a mixer; Roasting and preparing onions and pork; Mixing the contents after the second grinding with the roasted onion, pork, and a material to prepare a mixture; Treating the surface of the bread with a seasoning liquid; Pressing the bread with the seasoning liquid and thinning it; Adding the mixture to the squeezed bread and molding the mixture to produce a molded product; A first heating step of applying heat to the molding to fix the shape; And a second heating step in which the molded article after the first heating is fried in oil at 170 to 180 DEG C for 1 to 2 minutes.

In addition, the pretreatment step of the fish meat may include the steps of: removing fish skin, bones, and viscera to obtain fish meat; Finishing the fish meat; Adding the fish meat to the ice water and washing the fish meat; And removing moisture from the washed fish meat.

In addition, the ingredient may include at least one or more of mayonnaise, salt, syrup, cheese, cucumber, vegetables, and corn.

In addition, the first heating step is characterized in that the molded product is put into a microwave oven or a rapid steamer and heat is applied for 30 to 60 seconds.

According to the solution of the above-mentioned problems, the method of manufacturing fish meat cucumber according to the present invention has the effect of producing fish meat cucumbers which are rich in nutrients and excellent in taste and texture with addition of fish meat and pork meat.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing an ear mold of the present invention. FIG.
2 is a perspective view of the present invention.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

Hereinafter, a method of manufacturing the above-mentioned caulking muscle will be described in detail with reference to the drawings.

First, the fish meat pre-treatment step (S1) is performed.

Specifically, prepare the fish, which is the main material, by grooming.

Remove the shells, bones and intestines of fish to obtain fish meat. The fish meat is minced and washed in ice water. By washing fish meat in ice water, fish meat elasticity is effectively increased. The washed fish meat is covered with paper towel to remove moisture.

Next, a first crushing step (S2) is carried out.

Specifically, the pretreated fish meat is put into a blender and pulverized.

Next, a second grinding step (S3) is carried out.

Specifically, the contents after the first pulverization step (S2), the ice and the material are put into a blender and mixed and crushed.

The ingredient may include at least one of mayonnaise, salt, syrup, cheese, cucumber, vegetables, and corn. The ingredient may be added to the first crushed content to impart flavor and viscosity.

0.5 parts by weight of ice was added to 1 part by weight of the first pulverized contents. And ice is added to the first crushed content, so that freshness can be maintained for a relatively long period of time.

0.2 parts by weight of salt is added to 1 part by weight of the first pulverized contents. If the amount of the salt is less than or equal to 0.02 parts by weight based on 1 part by weight of the first pulverized content, there is a problem that the degree of preference is lowered because the liver is not suitable.

0.3 parts by weight of liquor is added to 1 part by weight of the first pulverized content. If less than 0.03 part by weight of liquor is added to 1 part by weight of the first pulverized content, fish meat and fish meat can not be effectively removed and the fish meat is not removed effectively. Therefore, 0.03 part by weight of liquor is added to 1 part by weight of the first pulverized contents Most preferred.

0.3 parts by weight of mayonnaise is added to 1 part by weight of the first pulverized contents. If the amount of mayonnaise is less than 0.3 part by weight based on 1 part by weight of the first pulverized content, the overall viscosity is excessively lowered. If more than 0.3 part by weight of the mayonnaise is added to 1 part by weight of the first pulverized content, There is a problem that the degree of preference falls.

Next, roasting and preparing onion and pork (S4) is carried out.

Specifically, 1 part by weight of pork is fried with respect to 1 part by weight of onion.

Pork is rich in nutrients such as vitamin A, vitamin B1, and vitamin B2 as well as zinc, folic acid, phosphorus, iron, potassium, and calcium. In addition, it is a food which is widely used as an excellent nutrition.

Onion is a crop that prevents adult diseases, and it is rich in pectin, so it has excellent effect of decomposing cholesterol. It also helps to absorb vitamins and can be eaten with vegetables or fruits.

Onion and pork are roasted together to remove the onion from the inside of the pork, and the onion breaks down the cholesterol added to the pork.

Next, step (S5) of mixing the contents after the second pulverization with the roasted onion, pork, and the sub ingredient is performed.

Specifically, 1 part by weight of the roasted onion and pork and 0.1 part by weight of the ingredient are added to 1 part by weight of the second ground product to prepare a mixture.

The above ingredients can be added to cheese, vegetables, cucumber, and corn according to their preference.

If less than 1 part by weight of the roasted onion and pork is added to 1 part by weight of the second crushed content, the preference for the flavor of the prepared fish fillet is lowered. When 1 part by weight of the second crushed content is roasted When more than 1 part by weight of onion and pork is added, there is a problem that the taste of pork is excessively produced in the prepared fish mackerel.

If less than 0.1 part by weight of the above-mentioned additive is added to 1 part by weight of the second pulverized content, the overall flavor of the prepared fish fillet may be deteriorated. Therefore, relative to 1 part by weight of the second pulverized content, Most preferably, it is added in an amount of 1 part by weight.

Next, a step (S6) of treating the seasoning liquid on the surface of the bread is carried out.

Specifically, spray the seasoning liquid evenly on the surface of the bread.

The seasoning liquid is sprinkled evenly on the surface of the bread with water dissolved in a liquor or a seasoning, and absorbed in the bread. By spraying the seasoning liquid onto the surface of the bread, crushing that may occur in the later bread pressing step can be prevented and an effective crushing operation becomes possible.

Next, a step (S7) is performed in which the bread that has been processed with the seasoning solution is squeezed and thinned.

If the bread that has been treated with the seasoning solution is not squeezed, the bread is excessively absorbed by the heating process during the subsequent heating process, and the taste of the bread is deteriorated.

In addition, the texture of the bread can be improved by pressing the bread that has been treated with the seasoning solution. Compressed bread has a more textured texture than uncompressed bread, thereby preventing breakage which may occur when the shaped article is produced.

Next, a step S8 is performed in which the mixture is put into the squeezed bread and molded to produce a molded product.

Specifically, the mixture is put into the squeezed bread and rolled in a round shape to form a shape.

It is most preferable to add 4 parts by weight of the mixture to 1 part by weight of the pressed bread. If the amount of the mixture is less than 4 parts by weight with respect to 1 part by weight of the pressed bread, the content may not be sufficiently added, and the taste may be deteriorated. In the case of 1 part by weight of the pressed bread, There is a problem in that the molding process is broken due to excessive contents.

Next, a first heating step (S9) for fixing the shape by applying heat to the molding is performed.

Specifically, the molded product is put into a microwave oven or rapid steamer and heat is applied for 30 to 60 seconds.

Through this process, the shape of the molding can be completely fixed, and the mixture of the bread and the inside can be adhered. In addition, there is an effect that the time required for the second heating step, in which the mixture is partially cooked, is reduced.

Next, a second heating step (S10) is performed in which the molded article after the first heating is fried in oil at 170 to 180 DEG C for 1 to 2 minutes.

Specifically, the molded article after the first heating is fried in a high-temperature oil and is completely cooked. At this time, it is possible to produce a soft and fully cooked fish caught with a crispy outer surface and fried for 1 to 2 minutes at 170 to 180 ° C oil. If the heating time is shorter than 1 minute, it can not be completely cooked. If the heating time is longer than 2 minutes, the surface is over cooked and burned.

In the following, contents of sensory evaluation of taste and shape of fish mackerel according to the materials added in manufacturing fish mackerel of the present invention will be described in detail.

Sensory Evaluation 1

In order to compare the quality characteristics of the fish mackerel of the present invention, the following experiment was conducted to evaluate the sensory qualities of the graduate students of Food Science and Engineering who were recognized as suitable for the test. The sensory test items were 9 point scale with taste, shape and general preference score and 9 point scale with very bad score.

[Comparative Example 1]

1. Remove the cod, bones and organs from the cod, and prepare them by chopping. Put the finely chopped fish flesh in ice water and lightly stir. After 5 minutes, remove the fish flesh from the ice water and place it in ice water for 5 minutes. Over time, the fish flesh is covered with a pair of towels to remove water.

2. Grind 100 g of fish with water to the mixer.

3. Add the fish, salt, syrup, and mayonnaise to the finely chopped fish flesh and change it again.

4. Fry the onion and chopped pork together.

5. Prepare the mixture by mixing fish meal mixture and roasted onion and pork.

6. Prepare bread by squeezing the bread.

7. Put 80 g of the mixture in 20 g of the crushed bread, and roll it.

8. Heat the moldings in a rapid steamer for 30 seconds to fix the shape.

9. Fill the moldings in oil at 170-180 占 폚 for 2 minutes to prepare an oil cake.

[Example 1]

1. Remove the cod, bones and organs from the cod, and prepare them by chopping. Put the finely chopped fish flesh in ice water and lightly stir. After 5 minutes, remove the fish flesh from the ice water and place it in ice water for 5 minutes. Over time, the fish flesh is covered with a pair of towels to remove water.

2. Grind 100 g of fish with water to the mixer.

3. Add the fish, salt, syrup, and mayonnaise to the finely chopped fish flesh and change it again.

4. Fry the onion and chopped pork together.

5. Prepare the mixture by mixing fish meal mixture and roasted onion and pork.

6. Treat the surface of the bread with enough seasoning liquid.

7. Squeeze the bread with the seasoning liquid and prepare it by thinly spreading it.

8. Put 60 g of the mixture into 20 g of the crushed white bread and roll it.

9. Heat the moldings in a rapid steamer for 30 seconds to fix the shape.

10. Fill the moldings in oil at 170-180 占 폚 for 2 minutes to prepare an oil-cake.

[Example 2]

1. Remove the cod, bones and organs from the cod, and prepare them by chopping. Put the finely chopped fish flesh in ice water and lightly stir. After 5 minutes, remove the fish flesh from the ice water and place it in ice water for 5 minutes. Over time, the fish flesh is covered with a pair of towels to remove water.

2. Grind 100 g of fish with water to the mixer.

3. Add the fish, salt, syrup, and mayonnaise to the finely chopped fish flesh and change it again.

4. Fry the onion and chopped pork together.

5. Prepare the mixture by mixing fish meal mixture and roasted onion and pork.

6. Treat the surface of the bread with enough seasoning liquid.

7. Squeeze the bread with the seasoning liquid and prepare it by thinly spreading it.

8. Put 80 g of the mixture in 20 g of the crushed bread, and roll it.

9. Heat the moldings in a rapid steamer for 30 seconds to fix the shape.

10. Fill the moldings in oil at 170-180 占 폚 for 2 minutes to prepare an oil-cake.

[Example 3]

1. Remove the cod, bones and organs from the cod, and prepare them by chopping. Put the finely chopped fish flesh in ice water and lightly stir. After 5 minutes, remove the fish flesh from the ice water and place it in ice water for 5 minutes. Over time, the fish flesh is covered with a pair of towels to remove water.

2. Grind 100 g of fish with water to the mixer.

3. Add the fish, salt, syrup, and mayonnaise to the finely chopped fish flesh and change it again.

4. Fry the onion and chopped pork together.

5. Prepare the mixture by mixing fish meal mixture and roasted onion and pork.

6. Treat the surface of the bread with enough seasoning liquid.

7. Squeeze the bread with the seasoning liquid and prepare it by thinly spreading it.

8. Put 100 g of the mixture in 20 g of the crushed bread, and roll it.

9. Heat the moldings in a rapid steamer for 30 seconds to fix the shape.

10. Fill the moldings in oil at 170-180 占 폚 for 2 minutes to prepare an oil-cake.

Item
Sensory score flavor shape Overall likelihood Comparative Example 1 5.5 4.2 4.8 Example 1 6.9 8.3 7.1 Example 2 8.9 8.7 8.8 Example 3 7.6 6.5 7.2

As a result of the experiment, it can be seen that the sensory score of the taste, shape and overall acceptability of Example 2 is the highest as shown in Table 1 above.

In Comparative Example 1, the shape of the bread was not uniform, and the bread added to the bread and the bread added to the bread were not adhered to each other and easily crumbled. Also, in Example 1, the insect was not sufficiently added and a low tangible sensory score was recorded. In Example 3, excessive tannin was added to the tangible food, resulting in a low sensory score in appearance.

In the following, the content of the sensory evaluation of the taste, shape and texture of the fish mackerel according to the heating method and time during manufacture of the fish mackerel of the present invention will be described in detail.

[Comparative Example 2]

1. Remove the cod, bones and organs from the cod, and prepare them by chopping. Put the finely chopped fish flesh in ice water and lightly stir. After 5 minutes, remove the fish flesh from the ice water and place it in ice water for 5 minutes. Over time, the fish flesh is covered with a pair of towels to remove water.

2. Grind 100 g of fish with water to the mixer.

3. Add the fish, salt, syrup, and mayonnaise to the finely chopped fish flesh and change it again.

4. Fry the onion and chopped pork together.

5. Prepare the mixture by mixing fish meal mixture and roasted onion and pork.

6. Treat the surface of the bread with enough seasoning liquid.

7. Squeeze the bread with the seasoning liquid and prepare it by thinly spreading it.

8. Put 80 g of the mixture in 20 g of the crushed bread, and roll it.

9. Fill the moldings in oil at 170-180 占 폚 for 2 minutes to prepare an oil cake.

[Example 4]

1. Remove the cod, bones and organs from the cod, and prepare them by chopping. Put the finely chopped fish flesh in ice water and lightly stir. After 5 minutes, remove the fish flesh from the ice water and place it in ice water for 5 minutes. Over time, the fish flesh is covered with a pair of towels to remove water.

2. Grind 100 g of fish with water to the mixer.

3. Add the fish, salt, syrup, and mayonnaise to the finely chopped fish flesh and change it again.

4. Fry the onion and chopped pork together.

5. Prepare the mixture by mixing fish meal mixture and roasted onion and pork.

6. Treat the surface of the bread with enough seasoning liquid.

7. Squeeze the bread with the seasoning liquid and prepare it by thinly spreading it.

8. Put 80 g of the mixture in 20 g of the crushed bread, and roll it.

9. Heat the moldings in a rapid steamer for 30 seconds to fix the shape.

10. Fill the moldings in oil at 170-180 占 폚 for 2 minutes to prepare an oil-cake.

Item
Sensory score flavor shape Texture Comparative Example 2 6.7 4.4 6.4 Example 4 8.9 8.7 8.1

As a result of the test, as shown in Table 2, the sensory score for the taste, shape and texture of the Example 4 is the highest.

In Comparative Example 2, the shape of the molded product was not fully fixed, and the shape of the molded product was poor, and it took more time to be completely cooked. It can be seen that the first heating step has the effect of reducing the cooking time of the second heating step, a good texture and a certain shape of the egg shell.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S1. Preprocessing step
S2. The first crushing step
S3. Second crushing step
S4. Stir onion and pork chops
S5. Mixture preparation step
S6. Bread processing step
S7. Bread crushing step
Q8. Molding step
Q9. The first heating step
S10. The second heating step

Claims (4)

Pretreating the fish meat;
A first crushing step of crushing the pretreated fish meat into a mixer;
A second crushing step of mixing and crushing the contents after the first crushing, the ice and the raw material into a mixer;
Roasting and preparing onions and pork;
Mixing the contents after the second grinding with the roasted onion, pork, and a material to prepare a mixture;
Treating the surface of the bread with a seasoning liquid;
Pressing the bread with the seasoning liquid and thinning it;
Adding the mixture to the squeezed bread and molding the mixture to produce a molded product;
A first heating step of applying heat to the molding to fix the shape;
And a second heating step in which the molded article after the first heating is fried in oil at 170 to 180 DEG C for 1 to 2 minutes. The method according to claim 1,
In the pretreatment step of the fish meat,
Removing the bark, bones and intestines of the fish to obtain fish meat;
Finishing the fish meat;
Adding the fish meat to the ice water and washing the fish meat;
And removing moisture from the washed fish meat. The method according to claim 1,
The above-
Which comprises at least one of mayonnaise, salt, syrup, cheese, sardine, vegetables, and corn. The method according to claim 1,
Wherein the first heating step comprises:
Wherein the molded product is put into a microwave oven or rapid steamer and heated for 30 to 60 seconds.

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