KR20180135352A - Food of rolled by dried laver using fish cake noodle and method for manufacturing the same - Google Patents

Abstract

The present invention relates to a seaweed roll using fish cake noodles and to a manufacturing method thereof, wherein the method comprises the following steps: preparing fish cake noodles; preparing creamy egg rolls; preparing vegetables; disposing ingredients on seaweed; and shaping the shape of the seaweed roll with a laver bed or by hands, wherein the step for preparing the vegetables comprises the following steps: preparing a cucumber, pickled radish, lotus root or burdock; washing the lotus root or burdock; removing the skins thereof to be cut to be used as inside ingredients; putting the lotus root or burdock in water mixed with vinegar and salt; and boiling the lotus root or burdock down in a soy sauce.

Description

Technical Field [0001] The present invention relates to a fish meat using fish meat surface and a method for producing the fish meat using the fish meat surface,

More particularly, the present invention relates to a kimbok using a fish paste surface having a low protein content and a low carbohydrate content instead of rice used in kimbap and a preparation method thereof.

It is a cheap food with rice and various ingredients. Rice also uses rice that is made with salt only, and sprinkles rice with a blend of vinegar, salt, and sugar to make sushi.

The rice is spread well without being scratched so that the shape of the rice grain is maintained. For sushi, sprinkle vinegar, salt and sugar on rice and mix with sesame oil and salt.

You can prepare some of the ingredients that you can easily get at home such as spinach, egg crust, fish paste, roasted beef, sliced roasted carrot, and roasted cucumber.

1 is a view illustrating a process of manufacturing a rice gob.

First, a process of preparing ingredients for kim, rice, and kimbap is performed (S10). Next, a process of making Kimbap rice is performed (S20). Rice can be made with only salt, or sushi mixed with vinegar, salt and sugar.

Then, the process of cooking the ingredients for kimbap is performed (S30). Prepare materials such as spinach, cucumber, carrot, egg, sausage, and roasted beef.

When the preparation of the material is completed, the rice is spread on the kimchi and the Kimbap ingredients are placed on the rice (S40).

Then, the process of shaping the shape of the gimp is performed by rolling the gimbal or the hand (S50). Spread the rice thinly on the kimchi, put the prepared ingredients in your hands, and use the kimbap foot.

In recent years, various street foods such as chungmu kimbap, triangular kimbap, small kimbap, and nude kimbap have been popularized in addition to the typical kimbap depending on the type of kimbap. Because Kimbab is easy to eat without additional side dish, Kimbap is used as a lunch and travel liver transplantation regardless of age and sex.

In addition, according to the shape, rice is triangular shaped, triangular kimbap made with kimchi, small kimbap made small enough to fit into a child's mouth, kimchi noodle wrapped in a kimchi wrapped with ingredients, There are many kinds such as chungmu kimbap.

On the other hand, rice used in kimbap has a high carbohydrate content, and most of the vegetables and other ingredients used as ingredients for kimbap are also roasted with oil, so that the fat content is inevitably increased.

However, due to the convenience of easy eating, it is difficult to broaden the range from substitute to healthy food because it is consumed in large quantities without consideration of calories, or is made by adding sodium, fat or the like in an excessive amount to increase the purchase demand of consumers. Modern consumers are interested in various products considering not only taste of food but also health, and are making various attempts to catch taste and health at the same time.

Therefore, replacing rice with kimbap instead of high carbohydrate content and replacing it with high protein content will make it possible to substitute for healthy diet and diet. The research was proceeded.

Patent Publication 10-2001-0075856

Disclosure of the Invention The present invention has been made to overcome the above-mentioned problems of the prior art, and it is an object of the present invention to provide a kimbok using a fish paste surface having a low content of carbohydrates and high protein content instead of rice used in kimbap, .

According to an exemplary embodiment of the present invention, Preparing creamy egg rolls; Preparing vegetables; Disposing the material on the rods; And shaping the shape of the gimball or the hand by hand, wherein preparing the vegetable comprises preparing a cucumber, a radish, a root canal or a burdock, and the lotus root or the burdock is washed and peeled, There is provided a method for manufacturing a kimchi using a fish paste surface including a step of immersing the mixture in water mixed with vinegar and salt and then cooking in a soy sauce.

The preparation of the creamy egg yolk is prepared by mixing eggs, cream, sugar, salt, soy sauce, and syrup, which are materials to be used for cream egg rolls, with oil, applying the oil to the frying pan and kneading the mixture for about 10 to 20 times .

In the preparation of the creamy egg yolk, eggs are mixed with 65 to 75 wt%, fresh cream with 5 to 10 wt%, liquor with 15 to 25 wt%, and the balance with sugar, salt and soy sauce.

The step of preparing the fish paste surface includes a fish cake dough producing process, a fish cake surface forming process, a water melting process, a defrosting process and a cooling and drying process, wherein the fish cake dough producing process comprises 50 to 80% 10 to 30% by weight, and the balance is mixed with purified water, glycine, sodium L-glutamate, egg white powder and enzyme-treated stevia.

Preparing sauce eel, wherein the step of preparing sauce eel comprises 25-30 wt% of soy sauce, 30-40 wt% of liquor, 15-20 wt% of sake, 15-20 wt% of water, , Mixing the remaining sugar and starch syrup; And mixed soy sauce, boiled pepper, wholegrain, wholegrain, onion, and green onion, and then putting together with eel and cooking.

The step of preparing the fish paste surface includes a buckwheat paste production process, a buckwheat paste forming process, a boiling process, a deoiling process, and a cooling and drying process. In the buckwheat paste production process, 10 to 30% by weight of starch, 2 to 5% by weight of buckwheat powder, and the balance is prepared by mixing purified water, glycine, sodium L-glutamate, egg white powder and enzyme-treated stevia.

The Kimmyeong using the fishbone surface manufactured according to any one of the above methods is provided.

According to the present invention, the carbohydrate content is low, instead of rice used in kimbap, and low-carbohydrate and high protein foods can be provided by using a fish paste surface having a high protein content.

By using the fish paste surface containing buckwheat, it is possible to provide healthy and diet foods to the consumers beyond the substitute of Kimbap.

1 is a view illustrating a process of manufacturing a rice gob.
FIG. 2 is a view illustrating a process for manufacturing a kimchi according to an embodiment of the present invention.
Fig. 3 is a view showing a process for producing a fish paste surface.
FIG. 4 is a view illustrating a process of manufacturing a kimchi according to another embodiment of the present invention.
FIG. 5 is a view illustrating a manufacturing process of a kimchi according to another embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 2 is a view illustrating a process for manufacturing a kimchi according to an embodiment of the present invention, and FIG. 3 is a view illustrating a process for manufacturing a fishmeal.

Referring to FIG. 2, the preparation process of the kimchi is first performed (S110).

The salted surface preparation process S110 includes a salted surface preparation process S111, a salted surface formation process S112, a drinking water process S113, a deoiling process S114, and a cooling and drying process S115.

In the case of producing the paste-like dough (S111), pomegranate meat, starch, purified water, glycine, sodium L-glutamate, egg white powder and enzyme-treated stevia are mixed and mixed.

50 to 80% by weight of pollack meat, 10 to 30% by weight of starch, and the rest are mixed with purified water, glycine, sodium L-glutamate, egg white powder and enzyme-treated stevia to prepare a fish cake dough.

When the paste-like dough is completed, the paste-like dough is injected into the injection molding machine, and the dough is injected in the form of a face to perform the mouth mold face molding step (S112).

Then, a watering step (S113) is performed in which the molded fish-mash surface is fried in oil. At this time, the oil temperature is maintained at 120 to 185 ° C and the baking time is 30 seconds to 5 minutes.

In order to remove the oil component from the grit-covered surface that has undergone the water-melting process, the degreasing process is performed (S114). Then, the paste-like surface is cooled and dried (S115).

When the fish paste surface is prepared through the above process, the process of preparing the creamy egg is performed (S120). In the case of this embodiment, the material preparation order is described in order, but this is only an example for explanation, and the material preparation process may be performed at the same time, or the order may be changed.

In order to prepare cream egg rolls, first prepare eggs, cream, sugar, salt, soy sauce and syrup, which are used for cream egg rolls.

At this time, eggs are mixed in an amount of 65 to 75% by weight, fresh cream is 5 to 10% by weight, flavor is 15 to 25% by weight, and sugar, salt and soy sauce are mixed.

Then, apply oil to the pan and use a chopstick to make it as thin as possible. When rolling, do not bubble as much as possible, do not get caught in the cream, so you can ride easily, so be careful not to burn.

A process of preparing vegetables is performed (S130).

In the case of this embodiment, cucumber, radish, lozenge or burdock are prepared as vegetables to be used as ingredients.

Cucumber and radish are not cooked separately, but they are rinsed with water and then sliced and prepared.

After washing the lotus root or burdock, peel it off and alight for the inner material. Then, in order to remove the bitter taste, soak in vinegar and salt mixed water for 10 minutes, then pour the soy sauce over medium heat for 10 to 20 minutes.

When the material preparation is completed, a process of arranging the material on the Kim is performed (S140).

Place the fish paste, cream egg roll, cucumber, radish, and lotus root (or burdock) on top of the kimchi.

Then, the molding process is performed by using a gimbal or a hand (S150).

Minimize the shaking of the material and apply the pressure to complete the shape.

FIG. 4 is a view illustrating a process of manufacturing a kimchi according to another embodiment of the present invention.

Referring to FIG. 4, a process of preparing a fish paste is firstly performed (S210).

Prepare the fish paste surface through the process of making the fish paste paste, the fish paste surface forming process, the water feeding process, the deoiling process and the cooling and drying process.

Next, the process of preparing the seasoned eel is performed (S220).

First, to prepare soy sauce seasoning, prepare the Jinjiang River, sashimi, sake, water, sugar and syrup. At this time, 25 to 30% by weight of soy sauce, 30 to 40% by weight of liquor, 15 to 20% by weight of sake, 15 to 20% by weight of water, and the remaining sugar and starch syrup are mixed.

In the above mixed soy sauce, fire tonghuubi, ginger, green onion, onion, and green onion, put them together with eel, cook for 10 minutes, 15 minutes for medium heat, 5 minutes for medium heat for 30 minutes. At this time, the weight of mixed soy sauce and eel is 1: 2 ratio.

Then, the process of preparing the creamy egg rollers is performed (S230).

In order to prepare cream egg rolls, first prepare eggs, cream, sugar, salt, soy sauce and syrup, which are used for cream egg rolls.

At this time, eggs are mixed in an amount of 65 to 75% by weight, fresh cream is 5 to 10% by weight, flavor is 15 to 25% by weight, and sugar, salt and soy sauce are mixed.

Then, apply oil to the pan and use a chopstick to make it as thin as possible. When rolling, do not bubble as much as possible, do not get caught in the cream, so you can ride easily, so be careful not to burn.

The process of preparing vegetables is performed (S240).

In the case of this embodiment, cucumber, radish, lozenge or burdock are prepared as vegetables to be used as ingredients.

Cucumber and radish are not cooked separately, but they are rinsed with water and then sliced and prepared.

After washing the lotus root or burdock, peel it off and alight for the inner material. Then, in order to remove the bitter taste, soak in vinegar and salt mixed water for 10 minutes, then pour the soy sauce over medium heat for 10 to 20 minutes.

When the material preparation is completed, a process of arranging the material on the Kim is performed (S250).

On the steak, place fish paste, seasoned eel, cream egg, cucumber, radish, and lotus root (or burdock). Then, the molding process is performed by using Kimbong or hand (S260).

FIG. 5 is a view illustrating a manufacturing process of a kimchi according to another embodiment of the present invention.

Referring to FIG. 5, a process of preparing a fish paste is firstly performed (S310).

Buckwheat is native to Central Asia and contains purgative, quercetin and rutin, and is known to be effective against cardiovascular disease. The fish paste containing buckwheat, which has such an effect, is prepared by mixing starch, salt, and other seasonings, then heat-treating the moisture of the powder to less than 10% and mixing the buckwheat flour into the form of a cotton.

The preparation process of buckwheat paste is composed of buckwheat paste process, buckwheat paste forming process, hot water process, deoiling process and cooling and drying process.

As for the preparation process of buckwheat fish cake paste, it is mixed with pearl barley, starch, buckwheat powder, purified water, glycine, sodium L-glutamate, egg white powder and enzyme-treated stevia.

50 to 80% by weight of pollack meat, 10 to 30% by weight of starch, 2 to 5% by weight of buckwheat powder and the balance is mixed with purified water, glycine, sodium L-glutamate, egg white powder and enzyme-treated stevia, .

When the buckwheat paste is finished, the buckwheat paste is injected into the injection molding machine, and the paste is injected in the form of face to perform the process of forming the fishbone face. Then, a watering process is performed in which the molded fishbone surface is fried in oil. At this time, the oil temperature is maintained at 120 to 185 ° C and the baking time is 30 seconds to 5 minutes.

The buckwheat ground surface, which has undergone the water heating process, is dehydrated and then cooled and dried to remove oil components.

Then, a process of preparing the seasoned eel is performed (S320).

First, to prepare soy sauce seasoning, prepare the Jinjiang River, sashimi, sake, water, sugar and syrup. In the above mixed soy sauce, fire tonghuubi, ginger, green onion, onion, and green onion, put them together with eel, cook for 10 minutes, 15 minutes for medium heat, 5 minutes for medium heat for 30 minutes. At this time, the weight of mixed soy sauce and eel is 1: 2 ratio.

Then, the process of preparing the creamy egg rollers is performed (S330).

In order to prepare cream egg rolls, first prepare egg, cream, sugar, salt, soy sauce, and syrup, which are ingredients used for cream egg rolls. Apply oil to the pan and make it as thin as possible using chopsticks for 10 to 20 times It is not.

A process of preparing vegetables is performed (S340).

In the case of this embodiment, cucumber, radish, lozenge or burdock are prepared as vegetables to be used as ingredients. Cucumber and radish are not cooked separately, but they are rinsed with water and then sliced and prepared.

After washing the lotus root or burdock, peel it off and alight for the inner material. Then, in order to remove the bitter taste, soak for 10 minutes in a mixture of vinegar and salt, then pour into a sauce eel sauce for 10 to 20 minutes.

When the material preparation is completed, a process of arranging the material on the Kim is performed (S350).

Place on top of the buckwheat fish paste, seasoned eel, cream egg, cucumber, radish, and lotus root (or burdock). Then, the molding process is performed by using the Kimbal or the hand (S360).

As described above, the present invention is not limited to the above-described embodiments, but may be applied to various other types of apparatuses, such as a bone- It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention.

Claims (6)

A method for manufacturing a kimchi using a fish paste surface,
Preparing a fish paste surface;
Preparing creamy egg rolls;
Preparing vegetables;
Disposing the material on the rods; And
Shaping the shape of the gimbal by hand or by hand,
The preparation of the vegetable comprises preparing a cucumber, a radish, a root lot or a burdock, and the lotus root or the burdock is washed, peeled and peeled off, and dipped in vinegar and salt mixed water. Wherein the cooking step comprises a step of preparing a rice germ using the fish paste surface.
The method according to claim 1,
The step of preparing the creamy egg yolk comprises:
Cream, egg, cream, sugar, salt, soy sauce, and safflower, which are materials to be used for cream egg rolls, are prepared and mixed by applying oil to a frying pan and about 10 to 20 times of heating with a weak fire. Method of manufacturing.
3. The method of claim 2,
Characterized in that, in the step of preparing the creamy egg yolk, eggs are mixed with 65 to 75 wt%, fresh cream is 5 to 10 wt%, flavor is 15 to 25 wt%, and the balance is mixed with sugar, salt and soy sauce A method for manufacturing a rosemary.
The method according to claim 1,
The step of preparing the fish-
A paste-making process, a water-bath process, a deoiling process, and a cooling and drying process,
Characterized in that the paste-making process comprises mixing 50 to 80% by weight of pomegranate juice, 10 to 30% by weight of starch and the balance of purified water, glycine, sodium L-glutamate, egg white powder and enzyme-treated stevia A method for manufacturing a rosemary.
The method according to claim 1,
Preparing a seasoned eel,
The step of preparing the seasoned eel comprises:
25 to 30% by weight of soy sauce, 30 to 40% by weight of liquor, 15 to 20% by weight of sake, 15 to 20% by weight of water, and the remaining sugar and syrup; And
The method of manufacturing a kimchi using a fish paste surface characterized in that the mixed soy sauce comprises a process of burning the whole liver, whole ginseng, whole garlic, onion, and green onion, and putting it together with eel and cooking.
6. A method of manufacturing a rice germ meal according to any one of claims 1 to 5,

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