KR20190119430A - Manufacturing method for Fish cake with lobster - Google Patents

Abstract

The present invention relates to a method for manufacturing fish cake using lobsters. More specifically, the present invention relates to a method for manufacturing fish cake using lobsters, which uses lobsters as main ingredients, and uses at least one soft meat selected from pollack, cold water fish, tropical fish, and mackerel, and flying fish roe, capelin roe, onions, red pepper, and carrots as sub-ingredients, and mixes the main ingredients and sub-ingredients to manufacture fish cake, wherein synthetic sweeteners and antioxidants are not used to maintain the unique taste of lobsters, which are the main ingredient.

Description

Manufacturing method for fish cake using lobsters {Manufacturing method for Fish cake with lobster}

The present invention relates to a method for manufacturing fish paste using lobster, more specifically, lobster as a main material, as a subsidiary material of at least one selected from pollack, cold water species, tropical fish species, mackerel, flying fish roe, smelt roe, onion, Fish paste is prepared by mixing main ingredients and subsidiary ingredients using pepper, carrot, etc., and it does not use synthetic sweeteners or antioxidants. It is about.

In general, fish paste is made by grinding or crushing fish meat, adding ingredients such as salt or flour, then scooping it together to make it hardened. Steamed, grilled or fried. It has a distinct taste and flavor depending on the fish meat used. It is used in various ways.

In particular, it can have a variety of tastes depending on the ingredients used, when mixed with squid and cutlass meat, the fish cake with good chewy taste is completed, and when the crab meat is added, the texture becomes soft fish cake, The taste is savvy.

In particular, fish paste uses a lot of white squid, such as squid and oily fish is not used well, because the oily fish is shorter expiration date because of the short shelf life as a commodity.

Fish cakes can be divided into fried fish cakes, steamed fish cakes, baked fish cakes, etc. according to the cooking method, and are representative fish products with various names and various products according to the convenience, nutrition, and sweetness of cooking.

Conventional raw materials of fish paste include pollack, cod, etc., the unit price of the fish is expensive due to the rising cost of the raw material and the required material costs, labor costs, reinforcement of marine fisheries regulations, there was a problem that the shortage of the main raw material increases. In addition, the yield of high-quality pollock as fish paste is gradually decreasing, which is why tropical fish is used as the main raw material. In the case of tropical fish, it is often disregarded by consumers due to its unique quality and taste and aroma. There was a problem.

On the other hand, the Republic of Korea Patent Publication No. 2000-0074858 (December 15, 2000., published) proposes a fish cake with the theme of squid, the prior art, such as cod, dongtae, cutlass, flounder, seaweed, etc. After pulverizing and mixing the resulting meat and vegetables formed by collecting the squid and potato starch to a certain size is further included.

Since the prior art is limited to giving a chewy texture by simply including squid and potato starch in the conventional general fish paste, supply and demand of main raw materials due to the above-mentioned deterioration of quality, increase in manufacturing cost, and reduction of catches and The unit cost problem could not be solved.

0001. Republic of Korea Patent Publication No. 2000-0074858 (December 15, 2000., published)

The present invention has been proposed to solve the above problems, the development of alternative meat material, in order to provide a high-performance fish paste, substitutes of white meat such as pollack, cod, such as high-quality meat raw material, and here, such as synthetic sweeteners and antioxidants The purpose of the present invention is to provide a method of preparing fish cake using lobster, which is capable of expressing the natural flavor of raw meat, and uses lobster as a main ingredient to produce a high-performance fish cake with good taste and aroma.

The present invention to achieve the above object, a) washing the outside of the lobster; b) adding 3 parts by weight of sake and ginger each to 100 parts by weight of lobster, and then steamed using steam for 5 to 10 minutes by adding the washed lobster to a steamer heated between 80 to 100 ℃ temperature; c) rapid cooling such that the shell temperature of the steamed lobster is maintained at -25 ° C; d) separating the lobster for each part of the trunk, tail and legs and then applying only fish meat; e) Grind the torso in the separated fish meat, add 7 to 10 parts by weight of water and 2 to 6 parts by weight of sobaek flour to 100 parts by weight of the body meat, and stir two to three times with 0.5 parts by weight of salt during stirring. Adding; f) putting the stirred dough into the mold, characterized in that it comprises a steaming step.

In addition, in step e), the fish meat applied from the tail and legs of the separated fish meat is added to each 20 to 30 parts by weight, and at least one selected from raw materials such as flying fish eggs, hot ice roe, onions, peppers and carrots. Characterized in that it further comprises the step of adding 20 to 30 parts by weight further.

In addition, the step e), e-2) characterized in that it comprises the step of adding 1 to 2 parts by weight of the intestines of the lobster.

And, in the step f), f-1) kneaded fish paste in a stick and then fried for 2 to 5 minutes between 150 ~ 170 ℃ temperature soybean oil and then cooled for 1 to 3 minutes, again between 150 ~ 170 ℃ temperature 2 Fry for 3 minutes.

Further, the step e), e-3) characterized in that it comprises the addition of 30 to 40 parts by weight of one or more of the meat selected from cod, cod, mackerel, tropical fish species, other cold water species.

The present invention made as described above, by providing a method of manufacturing fish paste prepared using nutrients rich in flavor and flavor of lobster, the development of the meat material, to provide high-functional fish paste, such as pollack, cod, etc. It is a substitute for white fish, and there is an effect that can express the natural flavor of raw meat without using a synthetic sweetener or antioxidant.

1 is an exemplary view showing a method of manufacturing fish paste using lobsters according to the present invention.
Figure 2 is an exemplary view showing that the body flesh of the lobster in the fish cake manufacturing method using the lobster according to the present invention.
Figure 3 is an exemplary view showing that the legs of lobster in the fish cake manufacturing method using the lobster according to the present invention.
Figure 4 is an exemplary view showing the dough completed in the method of manufacturing fish cake using lobster according to the present baldang.

Hereinafter, other objects and features of the present invention in addition to the above object will be apparent through a description of the embodiments with reference to the accompanying drawings.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art, and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, with reference to the accompanying drawings will be described a preferred embodiment of the method of manufacturing fish paste using lobster according to the present invention.

Fish cake manufacturing method using the lobster according to the invention (1),

a) washing the outside of the lobster;

b) adding 3 parts by weight of sake and ginger each to 100 parts by weight of lobster, and then steamed using steam for 5 to 10 minutes by adding the washed lobster to a steamer heated between 80 to 100 ℃ temperature;

c) rapid cooling such that the shell temperature of the steamed lobster is maintained at -25 ° C;

d) separating the lobster for each part of the trunk, tail and legs and then applying only fish meat;

e) Grind the torso in the separated fish meat, add 7 to 10 parts by weight of water and 2 to 6 parts by weight of sobaek flour to 100 parts by weight of the body meat, and stir two to three times with 0.5 parts by weight of salt during stirring. Adding;

f) Steaming is carried out by putting the stirred dough into the mold.

Lobster has a tender flesh, and because of the difficult nature of the collection of flesh, when the flesh is separated in the uncooked state, the flesh is easily broken, especially the body and leg portion of the flesh collecting problem is difficult. In addition, in the case of fish meat except tail meat, there is a problem in that the salty fish paste because of the high salinity. Therefore, it is desirable to use lobsters after heating, which is not recommended because the lobsters are immersed in water, since there is a lot of loss of nutrients.

Therefore, in the present invention, boiling the water between the temperature of 80 ~ 100 ℃ and using the steam generated at this time it is necessary to steam the lobster.

Hereinafter, each step of the fish paste manufacturing method will be described in detail.

First, a) step is to wash the lobster, to remove the foreign matter remaining on the outer surface of the lobster, for this purpose immersed in flowing water and then shake several times to wash. Of course, a method of washing by spraying high pressure water on the outer surface of the lobster is also possible, and there is no particular limitation as long as it is various methods of washing lobster using water.

Next, step b) is a step of steaming the lobster using steam, in which 100 parts by weight of water is added to a container partitioned by a steamer, such as a steamer and a steamer, to remove fishy and scum of the lobster 3 parts by weight of each of the sake and ginger is heated to a temperature between 80 ~ 100 ℃, the lobster is placed on the steam board so that the lobster is steamed by steam.

At this time, the time to steam the lobster is preferably between 5 to 10 minutes, if less than 5 minutes there is a problem that the flesh is broken in the process of separating the flesh because the flesh of the lobster is not cooked, and also the lobster meat that is not fully cooked This is because the quality of the finished fish cake is deteriorated due to the fishy smell and the fish contained in the fish.

In addition, when steamed for more than 10 minutes, the flesh is too hard to be cooked, due to this there was a problem that the mixing with other materials in the stirring process is not made.

Therefore, the time for steaming the lobster is most preferably between 5 and 10 minutes, more preferably between 5 and 10 minutes only until the shell of the lobster is scarlet. Here, the shell of the lobster is scarlet, indicating that the shell is not fully ripe and the flesh is ripe.

The next step c) is to extract the lobster steamed by steam in a steamer or steamer, and then put it into a quick freezing device to rapidly freeze the surface temperature of the lobster.

In other words, by rapidly freezing fleshy lobster to maintain the freshness of the lobster fish meat, it is possible to preserve the unique taste and aroma of lobsters by minimizing the fragrance that can be scattered outside after being removed from the steamer or steamer Step.

In the step c), it is more preferable to wrap the whole lobster with a nonwoven fabric during the time stored in the quick freezing device in order to maintain the taste and aroma of the lobster. At this time, the surface of the lobster may further include a step of spraying 0.3 ~ 0.5 parts by weight of a spice material, such as basil, basil, pepper. In other words, the lobster's flesh can make it softer and richer and richer in taste and aroma.

In addition, if the lobster is frozen to a temperature lower than -25 ℃ in step c) in the process of separating the shell and the flesh of the lobster, the shell is finely broken and embedded in the flesh to remove it and the nutrients contained in the lobster flesh is frozen And during the thawing process.

In other words, the lobsters cooked by steam are rapidly frozen while the internal flesh is protected by the shell. In this process, the surface temperature of the shell drops to minus 25, while the internal flesh is maintained between minus 1 to 3 ℃. The taste and aroma can be maintained while nutrient loss can be minimized.

On the other hand, if the rapid freezing to minus 25 or more, because the lobster flesh is maintained at the temperature of the image as described above, there is a problem that the moisture is exposed to the outside and nutrients are lost.

In step d), the quick-frozen lobster is separated for each part, and then only the internal fish meat is applied. The fish meat to be extracted here is preferably stored separately for each part.

In the step e), after removing the body flesh of the fish meat which has been separated and separated through a grinder or a mixer, 7 to 10 parts by weight of water and 2 to 6 parts by weight of small white powder are added to 100 parts by weight of the body meat. And it is a step of forming a dough by adding 2-3 parts by weight of the salt during stirring two to three times.

The torso is relatively lighter and richer than the flesh of other parts, and is used as the main ingredient of fish paste as the part that can get the most amount per mari. The added water and soy flour are necessary to form the dough. In this case, strong and gravity components may be used among the soy flour, and more preferably, a gluten-rich potent component is used.

In addition, in step e), 20-30 parts by weight of each of the tail and leg portions of the fish meat separated and separated from the fish meat is added, and at least one selected from the subsidiary materials such as flying fish roe, smelt roe, onion, pepper, carrot and the like is added to 20 Step e-1) may be further added to add 30 parts by weight.

The tail and leg portions of lobsters are smaller than the body flesh, but because they have different tastes, they contain a variety of textures and flavors compared to those used only on the body, especially the tail and leg fish meat. It is desirable to have a variety of texture by injecting. Of course, the tail and leg portion of the fish meat can also be added after grinding using a grinder or mixer, especially in the case of leg meat is more preferable because the texture is not noticeable compared to other parts. That is, as shown in Figures 2 and 3, since each part is different in color and shape, it may have various tastes, textures and colors when they are combined, it is preferable to use them in combination.

And raw fish roe, smelt roe, onions, peppers, carrots, etc., which are used as a subsidiary material, each have a unique taste and texture, and the subsidiary materials are added to produce fish pastes having various colors, tastes, and flavors.

On the other hand, the step e) may further include the step of e-2) to add 1 to 2 parts by weight of the lobster gut, the lobster gut has a unique aroma and taste, if less than 1 is added to the taste and If you can not feel the aroma and more than 2 is added, it is most preferably added between 1 and 2 parts by weight because the taste and aroma appear stronger than the taste and aroma of other ingredients.

In addition, the step e) may further include the step e-3) to add 30 to 40 parts by weight of one or more meat selected from pollock, cod, mackerel, tropical fish species, other cold water species, using only lobster fish paste If the manufacturing cost is high, maintaining the taste and aroma of the lobster, and by adding 30 to 40 parts by weight of other fish species with nutrients contained or not in the lobster as meat, lowering the manufacturing cost and evenly high nutrients It can provide fish paste.

Step f) is a step of preparing the fish paste by steaming the stirred dough into the mold.

Here, the mold and the steaming temperature and time conditions, such as the general one, so the structure and detailed description and illustration thereof will be omitted.

On the other hand, in step f) the kneaded fish paste is assembled to cover the rod of wood or metal material, and then fried for 1 to 3 minutes between 150 ~ 170 ℃ temperature of heated soybean oil, then pulled out and cooled for 1 to 3 minutes, again F-1) step of making a fried fish cake by frying secondly for 2 to 3 minutes between 150 ~ 170 ℃ temperature may be further included.

The step f-1) is to make a fried fish cake using a dough, where the temperature of the soybean oil is between 130 ~ 150 ℃ temperature, the oil is added to the fish cake itself can be a fish cake having a sense of taste and feel the oil taste And, when fried between 170 ~ 200 ℃ temperature may cause a problem that the outside of the fish cake is not cooked inside the ride.

Therefore, in the present invention, the first and second frying between 150 ~ 170 ℃ temperature, including the process of cooling for 1 to 3 minutes in between, if you fry for a long time at a time to solve the problem that the outside is not cooked inside the ride. .

In the step f-1) is a step of manufacturing a fried fish cake by frying the kneaded fish cake, the method of manufacturing a fish cake using the lobster according to the present invention, in addition to the fried fish cake put steamed fish paste in a flat molding frame, The method may further include a method of cutting the fish paste kneaded into a tube such as a round, square bar, or oval at a constant speed and pressure to form each shape, and cutting them into a predetermined size.

That is, the fish cake using the lobster according to the present invention is not limited to the method of cooking the dough, the molded shape.

In the present invention as described above has been described by the specific embodiments, such as specific components and limited embodiments and drawings, but this is provided to help a more general understanding of the present invention, the present invention is not limited to the above embodiments. For those skilled in the art, various modifications and variations are possible from these descriptions.

Therefore, the spirit of the present invention should not be limited to the described embodiments, and all of the equivalents and equivalents of the claims, as well as the appended claims, will belong to the scope of the present invention. .

1: manufacturing method of fish cake using lobster according to the present invention

Claims (5)

a) washing the outside of the lobster;
b) adding 3 parts by weight of sake and ginger each to 100 parts by weight of lobster, and then steamed using steam for 5 to 10 minutes by adding the washed lobster to a steamer heated to a temperature of 80 ~ 100 ℃;
c) rapid cooling such that the shell temperature of the steamed lobster is maintained at -25 ° C;
d) separating the lobster for each part of the trunk, tail and legs and then applying only fish meat;
e) Grind the torso in the separated fish meat, add 7 to 10 parts by weight of water and 2 to 6 parts by weight of sobaek flour to 100 parts by weight of the body meat, and stir two to three times with 0.5 parts by weight of salt during stirring. Adding;
f) a method of manufacturing fish cake using lobster, characterized in that it comprises the step of steaming the stirred dough into the mold. The method of claim 1, wherein in step e),
e-1) Add 20 to 30 parts by weight of fish tailed from the tail and legs of the separated fish, and add 20 to 30 parts by weight of one or more selected ingredients such as flying fish roe, smelt roe, onion, pepper and carrot. Fish cake manufacturing method using the lobster, characterized in that it further comprises a step. The method of claim 1, wherein in step e),
e-2) A method for preparing fish cake using lobsters, comprising adding 1 to 2 parts by weight of the lobster. The method according to any one of claims 1 to 3, wherein in step f),
f-1) After kneading the kneaded fish paste on a rod, fried for 2 to 5 minutes between 150-170 ℃ temperature of soybean oil, and then cooled for 1 to 3 minutes, then fried for 2-3 minutes between 150-170 ℃ temperature. Fish paste manufacturing method using the lobster. The method according to any one of claims 1 to 3, wherein in step e),
e-3) A method of preparing fish paste using lobsters, comprising adding 30-40 parts by weight of at least one of the broilers selected from pollock, cod, mackerel, tropical fish and other cold water species.

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