KR20200084531A - method for producing fish meat containing kamaboko thyme - Google Patents

method for producing fish meat containing kamaboko thyme Download PDF

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KR20200084531A
KR20200084531A KR1020190000554A KR20190000554A KR20200084531A KR 20200084531 A KR20200084531 A KR 20200084531A KR 1020190000554 A KR1020190000554 A KR 1020190000554A KR 20190000554 A KR20190000554 A KR 20190000554A KR 20200084531 A KR20200084531 A KR 20200084531A
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weight
minutes
fish meat
water
refrigerator
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KR1020190000554A
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Korean (ko)
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영 남 황
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영 남 황
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Fish Paste Products (AREA)

Abstract

The present invention relates to a method for producing fish meat pancake containing fish meat. The present invention is prepared by adding and mixing food ingredient additives to fish meat, squid, starch, crushed carrots, leeks, etc. to make a fish meat pancake containing fish meat that evenly contains nutrients necessary for growth and health maintenance according to the taste and texture of youth to make it easy for anyone to eat while bringing a major change in the food culture. In addition, it is possible to gradually reduce the number of foreign foods so as to make a big contribution to improving the physical strength of youth.

Description

어육이 함유된 어묵 빈대떡의 제조 방법{method for producing fish meat containing kamaboko thyme}Method for producing fish cake bindaetteok containing fish meat{method for producing fish meat containing kamaboko thyme}

본 발명은 어육이 함유된 어묵 빈대떡 제조 방법에 관한 것으로, 좀더 상세하게는 영양소와 식감이 풍부한 어육이 함유된 어묵 빈대떡의 제조방법에 관한 것이다.
The present invention relates to a method for manufacturing fish cake bindaetteok containing fish meat, and more particularly, to a method for manufacturing fish cake bindaetteok containing fish meat rich in nutrients and texture.

종래에 청소년들이나 성인들이 간식용 먹거리로 유통되고 있는 그 대표적인 식품으로는 빈대떡과 어묵 등을 들 수 있으나, 현재 생산되어 유통되는 제품은 식재료와 식감이 단순하고 질감이 좋지 않아 본래의 진미는 저하되어 소비자들이 점차 줄어들고 기피하는 현상이 발생 되고 있다.Typical foods that are commonly distributed as snack foods for adolescents and adults include bindaeteok and fish cake, but the products currently produced and distributed have simple ingredients and textures and poor textures, so the original delicacy is reduced. Consumers are gradually shrinking and avoiding the phenomenon.

또한, 청소년들이나 성인들은 고열량의 외래식품인 햄버거,피자 등이 손쉽게 대량 유통됨에 따라 거부감이 없이 선호하게 되므로 이로 인하여 과다한 영양섭취로 비만 현상이 발생하여 후일에 성인병 발생의 원인이 되었고 체력은 약해지므로써 건강유지에 악 영향을 주고 있는 것이 현실이며,In addition, since adolescents and adults prefer hamburgers and pizzas, which are high-calorie foreign foods, easily and without discomfort, this causes obesity due to excessive nutrition, which causes adult disease in the future and weakens physical strength. Therefore, it is the reality that it is adversely affecting the maintenance of health.

또한, 길거리와 시장 등에서 소규모로 만들어져 판매되고 있는 빈대떡은 일반적으로 주재료인 밀가루,녹두 등이며, 부재료 우유 계란 전분등을 혼합하여 얄판에 기름을 바른고 그 위에 반죽을 둥글고 납작하게 형성하여 익혀서 판매되고 있으나, 이러한 빈대떡은 특히 청소년들의 입맛과 식감의 다양하지 않아 기피하고 있는 실정이다. 선행기술로는 특허 공개번호 10-2016-0068808 "표고버섯 소하 빈대떡"이 있다.
In addition, bindaeteok, which is made and sold on a small scale in the streets and markets, is usually the main ingredients such as flour and mung beans, mixed with sublimated milk, egg starch, etc., oiled on a slate, and then rounded and flattened, and cooked and cooked. However, these bindaetteok are especially avoided due to the diversity of taste and texture of youth. Prior art is Patent Publication No. 10-2016-0068808 "Shiitake Mushroom Soha Bindae Tteok".

본 발명은 상기 문제점을 해결하기 위하여 어육, 오징어, 전분, 파쇄된 당근, 대파 등에 식재료 첨가물을 첨가, 혼합 가공하여 청소년의 입맛과 식감에 맞게 성장과 건강유지에 필요한 영양소가 골고루 함유된 어육이 함유된 어묵 빈대떡을 제조하여 누구나 쉽게 취식할 수 있게 하므로써 먹거리 문화에 큰 변화를 가져오게 함과 동시에 외래식품은 점차 줄일 수 있게 하여 청소년들의 체력 향상에 큰 기여를 할 수 있게 한 데에 그 목적이 있다.
In order to solve the above problems, the present invention adds and mixes food additives to fish meat, squid, starch, shredded carrots, and green onions, and mixes and processes them to match the taste and texture of adolescents, and contains fish meat containing nutrients necessary for growth and maintenance of health. The purpose of this is to make a large fish cake bindae-teok and make it easy for anyone to eat, thereby bringing about a great change in the food culture and at the same time reducing foreign food gradually, thereby making a great contribution to the improvement of physical fitness among teenagers. .

본 발명은 파쇄된 어육에 식염과 새우씨즈닝을 첨가하여 교반한 후 밀가루,전분, 쌀가루를 첨가한 다음 얼음물로 수분조절하면서 5분간 혼합하여 혼합육을 제조하고, 혼합육에 이미 익힌 오징어와 절단된 당근, 대파, 양파와 믹서기를 이용하여 분쇄된 매운 고추, 돼지고기,MSG,다시다,신화당을 첨가한 후 3 ~ 4분간 혼합하여 야채 혼합물을 제조하고, 제조된 야채 혼합물에 식용유를 첨가하고 얼음물로 수분 조절하여 2 ~ 3분간 교반기를 이용하여 교반하여 어묵 빈대떡 반죽을 제조한 다음 냉장실에서 보관하며, 가열기를 100℃ ~ 120℃ 예열한 후 가열기에 적정량의 식용유를 투입하여 가열기를 170℃ ~ 180℃가 되도록 유지한 후 상기 냉장고에 보관된 어묵 빈대떡 반죽을 누르면서 굽고 뒤집으면서 2 ~ 3분간 구워낸 후 취식하게 된다.
The present invention adds salt and shrimp seasoning to the crushed fish meat, and then adds flour, starch, rice flour, and then mixes it for 5 minutes while controlling moisture with ice water to prepare mixed meat, and cut and squid already cooked in the mixed meat. After adding carrots, green onions, onions and a blender, crushed spicy pepper, pork, MSG, again, and mythic sugar, mix for 3 to 4 minutes to prepare a vegetable mixture, add edible oil to the prepared vegetable mixture, and add ice water. After adjusting the moisture to 2 to 3 minutes with stirring using a stirrer to prepare the fish cake bindaetteok dough, store it in a refrigerator, preheat the heater to 100℃ ~ 120℃, and then add the proper amount of cooking oil to the heater to make the heater 170℃ ~ 180 After keeping the temperature at ℃ ℃, bake while holding the dough of the fish cake bindaetteok stored in the refrigerator and overturned for 2-3 minutes to bake and then eat.

이와 같은 본 발명의 어육이 함유된 어묵 빈대떡은 영양소가 골고루 함유된 식재료를 사용하여 혼합,가공되므로 체력향상과 유지에 기여를 할 수 있으므로써, 외래 식품 등과 대응될 수 있을 뿐만 아니라 미감(味感)이 고소하고 부드러워 누구나 거부감없이 간식용으로 취식할 수 있어 먹거리 문화에 변화를 가져올 수 있는 효과가 있다.
The fish cake bindaetteok containing the fish meat of the present invention can be mixed and processed using ingredients containing nutrients evenly, thereby contributing to improving physical strength and maintenance, thereby being able to respond to foreign foods and the like. ) Is sued and soft, so anyone can eat it for snacks without refusal, which has the effect of changing the food culture.

어육 33 중량 ％Fish meat 33% by weight

밀가루 19 중량 ％Wheat flour 19% by weight

전분 9.8 중량 ％Starch 9.8% by weight

쌀가루 4.8 중량 ％Rice flour 4.8% by weight

MSG 0.04 중량 ％MSG 0.04 wt%

다시다 0.05 중량 ％Again 0.05% by weight

식염 0.2 중량 ％Table salt 0.2% by weight

신화당 0.01 중량 ％Xinhua sugar 0.01% by weight

당근 7.3 중량 ％Carrot 7.3 wt%

대파 2.8 중량 ％Green onion 2.8% by weight

양파 7.7 중량 ％Onion 7.7 wt%

고추 1 중량 ％Pepper 1% by weight

돼지고기 5 중량 ％Pork 5% by weight

오징어 4.8 중량 ％Squid 4.8% by weight

식용유 2 중량 ％Cooking oil 2% by weight

마가린 2.4 중량 ％Margarine 2.4% by weight

새우씨즈닝 0.1 중량 ％Shrimp seasoning 0.1 wt%

100 중량 ％ 100% by weight


제 1 공정1st process

오징어 4.8 중량 ％를 80℃ ~ 90℃ 물에 5분가량 익힌 후 물에서 건져 찬물에 식히고 오징어 표면의 물을 뺀 후 오징어를 0.3 cm ~ 0.5 cm 크기로 절단한 후 10℃ 냉장실에 보관하는 공정.
A process in which 4.8% by weight of squid is cooked in water at 80℃ to 90℃ for 5 minutes, then dried in water to cool in cold water, drain the squid surface, cut the squid into 0.3 cm to 0.5 cm size, and store it in a 10℃ refrigerator.

제 2 공정2nd process

당근 7.3 중량 ％, 대파 2.8 중량 ％, 양파 7.7 중량 ％를 물에 씻은 후 표면에 물을 뺀 후 0.2 ㎝ ~ 0.5 cm 크기로 절단한 후 10℃ 냉장실에 보관하는 공정.
The process of storing 7.3 wt% of carrots, 2.8 wt% of green onions, and 7.7 wt% of onions in water, draining the water on the surface, cutting into 0.2 cm ~ 0.5 cm size, and storing in a 10°C refrigerator.

제 3 공정3rd process

매운 고추 1 중량 ％를 물에 씻은 후 믹서기를 이용하여 갈아 10℃ 냉장실에 보관하는 공정.
The process of washing 1% by weight of spicy red pepper in water and grinding it using a blender and storing it in a refrigerator at 10℃.

제 4 공정4th process

냉장용 돼지고기 5 중량 ％를 0.5 ㎝ ~ 1 cm 크기로 절단한 후 10℃ 이하 냉장실에 보관하는 공정.
The process of cutting 5% by weight of pork for refrigeration into 0.5 cm ~ 1 cm size and storing it in a refrigerating chamber below 10℃.

제 5 공정5th process

어육 33 중량 ％를 배합기를 이용하여 30분 ~ 40분 파쇄하는 공정.
A process of crushing 33% by weight of fish meat using a blender for 30 to 40 minutes.

제 6 공정6th process

제 5 공정에서 파쇄된 어육 33 중량 ％에 식염 0.2 중량 ％, 새우씨즈닝 0.1 중량 ％를 첨가한 다음 5분간 교반기를 이용하여 교반하는 공정.
A process of adding 0.2% by weight of salt and 0.1% by weight of shrimp seasoning to 33% by weight of fish meat crushed in the fifth step, followed by stirring using a stirrer for 5 minutes.

제 7 공정7th process

제 6 공정에서 식염이 첨가된 어육에 밀가루 19 중량 ％, 전분 9.8 중량 ％, 쌀가루 4.8 중량 ％를 첨가한 후 얼음물로 수분 조절하면서 5분간 혼합하여 혼합육을 제조하는 공정.
In the sixth process, 19% by weight of wheat flour, 9.8% by weight of starch, and 4.8% by weight of rice flour are added to the fish meat to which salt has been added, followed by mixing with ice water for 5 minutes to prepare mixed meat.

제 8 공정8th process

제 7 공정을 거친 혼합육에 냉장 보관된 오징어 4.8 중량 ％, 당근 7.3 중량 ％, 대파 2.8 중량 ％, 양파 7.7 중량 ％, 매운 고추 1 중량 ％, 돼지고기 5 중량 ％, MSG 0.04 중량 ％, 다시다 0.05 중량 ％, 신화당 0.01 중량 ％를 첨가한 후 3 ~ 4 분간 혼합하여 야채 혼합물을 제조 공정.
4.8% by weight, 7.3% by weight of carrots, 2.8% by weight of onions, 7.7% by weight of onions, 1% by weight of hot peppers, 5% by weight of pork, 0.04% by weight of MSG, again 0.05 After adding weight% and 0.01% by weight of Xinhua sugar, mixing for 3 to 4 minutes to produce a vegetable mixture.

제 9 공정9th process

제 8 공정을 거친 야채 혼합물에 식용유 2 중량 ％와 마가린 2.4 중량 ％를 첨가하고 얼음물로 수분 조절하여 2 ~ 3분간 교반기를 이용하여 교반 하여 어묵 빈대떡 반죽을 제조하는 공정.
The process of adding 2% by weight of edible oil and 2.4% by weight of margarine to the vegetable mixture that has undergone the 8th process, controlling the moisture with ice water, and stirring it using a stirrer for 2-3 minutes to prepare fish cake bean paste cake dough.

제 10 공정10th process

제 9 공정을 거친 어묵 빈대떡 반죽을 10 ℃이하 냉장실에서 보관하는 보관공정.
Storage process for storing the paste of the fish cake bindaeteok, which has undergone the ninth process, in a refrigerator at a temperature below 10℃.

제 11 공정11th process

가열기(프라이팬)를 100℃ ~ 120℃ 예열한 후 가열기에 적정량의 식용유를 투입하여 가열기(프라이팬)를 170℃ ~ 180℃가 되도록 유지한 다음 냉장고에 보관된 어묵 빈대떡 반죽을 누르면서 굽고 뒤집으면서 2 ~ 3 분간 구워내는 공정.
After preheating the heater (frying pan) at 100℃ ~ 120℃, add the proper amount of cooking oil to the heater to keep the heater (frying pan) at 170℃ ~ 180℃, then bake and turn over the dough of the fish cake bindaetteok stored in the refrigerator while turning it over 2 ~ The process of baking for 3 minutes.

이와 같은 공정으로 제조되는 어육이 함유된 어묵 빈대떡은 단백질과 아미노산이 풍부한 오징어 4.8 중량 ％를 80℃ ~ 90℃ 물에 5분가량 익힌다. The fish cake bindaeteok containing fish meat prepared in this process is cooked with protein and amino acid-rich squid 4.8% by weight in 80℃~90℃ water for 5 minutes.

상기 80℃ ~ 90℃ 물에서 익힌 오징어를 건져 찬물에 식히고 오징어 표면의 물을 뺀 후 오징어를 0.3 cm ~ 0.5 cm 크기로 절단한 후 10℃ 냉장실에 보관하며, The squid cooked in the water at 80°C ~ 90°C is dried, cooled in cold water, and the water on the surface of the squid is subtracted. The cuttlefish is cut into 0.3 cm ~ 0.5 cm size and stored in a refrigerator at 10°C.

비타민 A 성분이 풍부한 당근 7.3 중량 ％, 대파 2.8 중량 ％, 양파 7.7 중량 ％를 물에 씻은 후 표면에 물을 뺀 후 0.2 ㎝ ~ 0.5 cm 크기로 절단한 후 10℃ 냉장실에 보관하고, 캡사이신 성분이 풍부한 매운 고추 1 중량 ％를 물에 씻은 후 믹서기를 이용하여 갈아 10℃ 냉장실에 보관하며, 피로 회복에 효능이 있는 비타민 B1, 비타민 B가 풍부한 돼지고기 5 중량 ％를 0.5 ㎝ ~ 1 cm 크기로 절단한 후 10℃ 이하 냉장실에 보관하며, Carrots rich in vitamin A components 7.3% by weight, 2.8% by weight onions, and 7.7% by weight onions were washed with water, drained on the surface, cut into 0.2 cm to 0.5 cm size, stored in a refrigerator at 10°C, and capsaicin components were After washing 1% by weight of rich spicy pepper in water, grind it using a blender and store it in a refrigerator at 10℃, and cut 5% by weight of pork, rich in vitamin B1 and vitamin B, which is effective in recovering fatigue into 0.5 cm ~ 1 cm sizes. After that, keep it in the refrigerator at 10℃ or below,

어육 33 중량 ％를 배합기를 이용하여 30분 ~ 40분 파쇄하며, Shred fish meat 33% by weight using a blender for 30 to 40 minutes,

상기 파쇄된 어육 33 중량 ％에 식염 0.2 중량 ％, 새우씨즈닝 0.1 중량 ％를 첨가한 다음 5분간 교반기를 이용하여 교반 하며, 0.2% by weight of salt and 0.1% by weight of shrimp seasoning were added to 33% by weight of the crushed fish meat, followed by stirring using a stirrer for 5 minutes.

상기 식염이 첨가된 어육에 밀가루 19 중량 ％, 전분 9.8 중량 ％, 쌀가루 4.8 중량 ％를 첨가한 후 얼음물로 수분 조절하면서 5분간 혼합하여 혼합육을 제조하고, 혼합육에 냉장 보관된 오징어 4.8 중량 ％, 당근 7.3 중량 ％, 대파 2.8 중량 ％, 양파 7.7 중량 ％, 매운 고추 1 중량 ％, 돼지고기 5 중량 ％,MSG 0.04 중량 ％, 다시다 0.05 중량 ％, 신화당 0.01 중량 ％를 첨가한 후 3 ~ 4 분간 혼합하여 야채 혼합물을 제조하고,19% by weight of flour, 9.8% by weight of starch, and 4.8% by weight of rice flour were added to the fish meat to which the salt was added, followed by mixing with ice water for 5 minutes to prepare mixed meat, and 4.8% by weight of squid refrigerated in the mixed meat. , Carrot 7.3% by weight, leek 2.8% by weight, onion 7.7% by weight, spicy red pepper 1% by weight, pork 5% by weight, MSG 0.04% by weight, again 0.05% by weight, 0.01% by weight per myth, added for 3-4 minutes Mixing to prepare a vegetable mixture,

상기 야채 혼합물에 식용유 2 중량 ％와 마가린 2.4 중량 ％를 첨가하고 얼음물로 수분 조절하여 2 ~ 3분간 교반기를 이용하여 교반 하여 어묵 빈대떡 반죽울 제조한 후 어묵 빈대떡 반죽을 10 ℃이하 냉장실에서 보관하여 숙성 보관하고, 가열기(프라이팬)를 100℃ ~ 120℃ 예열한 후 가열기에 적정량의 식용유를 투입하여 가열기(프라이팬)를 170℃ ~ 180℃가 되도록 유지한 후 상기 10 ℃이하 냉장실에서 보관하고 있는 어묵 빈대떡 반죽을 누르면서 굽고 뒤집으면서 2 ~ 3 분간 구워내어 취식할 수 있도록 한 것이다. After adding 2% by weight of edible oil and 2.4% by weight of margarine to the vegetable mixture, controlling the moisture with ice water and stirring using a stirrer for 2-3 minutes, prepare the fish cake bean paste rice cake dough, and then store the fish cake bean paste rice cake dough in a refrigerator at 10℃ or lower. After storing, preheating the heater (frying pan) at 100℃ ~ 120℃, adding the proper amount of edible oil to the heater to keep the heater (frying pan) at 170℃ ~ 180℃, and then storing fish cake bindaetteok in the refrigerator below 10℃ Bake while pressing the dough and bake for 2-3 minutes while turning over so that they can eat.

Claims (1)

오징어 4.8 중량 ％를 80℃ ~ 90℃ 물에 5분가량 익힌 후 물에서 건져 찬물에 식히고 오징어 표면의 물을 뺀 후 오징어를 0.3 cm ~ 0.5 cm 크기로 절단한 후 10℃ 냉장실에 보관하며,
당근 7.3 중량 ％, 대파 2.8 중량 ％, 양파 7.8 중량 ％를 물에 씻은 후 표면에 물을 뺀 후 0.2 ㎝ ~ 0.5 cm 크기로 절단한 후 10℃ 냉장실에 보관하며,
매운 고추 1 중량 ％를 물에 씻은 후 믹서기를 이용하여 갈아 10℃ 냉장실에 보관하며, 냉장용 돼지고기 5 중량 ％를 0.5 ㎝ ~ 1 cm 크기로 절단한 후 10℃ 이하 냉장실에 보관하며,
어육 30 중량 ％를 배합기를 이용하여 30분 ~ 40분 파쇄한 다음 어육 30 중량 ％에 식염 0.2 중량 ％, 새우씨즈닝 0.1 중량 ％를 첨가한 다음 5분간 교반기를 이용하여 교반하며,
상기 식염이 첨가된 어육에 밀가루 19 중량 ％, 전분 9.8 중량 ％, 쌀가루 4.8 중량 ％를 첨가한 후 얼음물로 수분 조절하면서 5분간 혼합하여 혼합육을 제조하며,
상기 냉장 보관된 오징어 4.8 중량 ％, 당근 7.3 중량 ％, 대파 2.8 중량 ％, 양파 7.7 중량 ％, 매운 고추 1 중량 ％, 돼지고기 5 중량 ％,MSG 0.04 중량 ％, 다시다 0.05 중량 ％, 신화당 0.01 중량 ％를 첨가한 후 3 ~ 4 분간 혼합하여 야채 혼합물을 제조하고,
상기 야채 혼합물에 식용유 2 중량 ％와 마가린 2.4 중량 ％를 첨가하고 얼음물로 수분 조절하여 2 ~ 3분간 교반기를 이용하여 교반 하여 어묵 빈대떡 반죽을 제조하고,
상기 빈대떡 반죽을 10 ℃이하 냉장실에서 보관하며,
가열기를 100℃ ~ 120℃ 예열한 후 가열기에 적정량의 식용유를 투입하여 가열기를 170℃ ~ 180℃가 되도록 유지한 다음 냉장고에 보관된 어묵 빈대떡 반죽을 누르면서 굽고 뒤집으면서 2 ~ 3 분간 구워 취식함을 특징으로 하는 어육이 함유된 어묵 빈대떡의 제조 방법.After 4.8% by weight of squid is cooked in water at 80℃~90℃ for 5 minutes, it is dried from the water, cooled in cold water, drained from the surface of the cuttlefish, cut into 0.3cm ~ 0.5cm size, and stored in a refrigerator at 10℃.
Carrot 7.3% by weight, 2.8% by weight onion, and 7.8% by weight onions were washed with water, drained on the surface, cut into 0.2 cm to 0.5 cm size, and stored in a refrigerator at 10°C.
After washing 1% by weight of spicy pepper with water, grind it using a blender and store it in a refrigerator at 10℃, cut 5% by weight of pork for refrigeration into 0.5 cm ~ 1 cm size, and store it in a refrigerator at 10℃ or below.
After crushing 30% by weight of fish meat for 30 minutes to 40 minutes using a blender, 0.2% by weight of salt and 0.1% by weight of shrimp seasoning are added to 30% by weight of fish meat, followed by stirring using a stirrer for 5 minutes.
19% by weight of flour, 9.8% by weight of starch, and 4.8% by weight of rice flour are added to the fish meat to which the salt has been added, followed by mixing with ice water for 5 minutes to prepare mixed meat,
The refrigerated squid 4.8% by weight, carrot 7.3% by weight, leek 2.8% by weight, onion 7.7% by weight, spicy red pepper 1% by weight, pork 5% by weight, MSG 0.04% by weight, again 0.05% by weight, 0.01% by weight per myth After adding the mixture for 3 to 4 minutes to prepare a vegetable mixture,
To the vegetable mixture, 2% by weight of edible oil and 2.4% by weight of margarine were added, water was adjusted with ice water, and stirred using a stirrer for 2-3 minutes to prepare a fish cake bean paste cake dough,
Store the bindaetteok dough in a refrigerating chamber below 10 ℃,
After preheating the heater to 100℃ ~ 120℃, add the proper amount of cooking oil to the heater to keep the heater to be 170℃ ~ 180℃, then bake and bake for 2-3 minutes while baking and turning the fish cake bean paste dough stored in the refrigerator. Method of manufacturing fish cake bindaetteok containing fish meat characterized in that.
KR1020190000554A 2019-01-03 2019-01-03 method for producing fish meat containing kamaboko thyme KR20200084531A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20220032167A (en) * 2020-09-07 2022-03-15 영 남 황 method for producing Tijimi containing rice flour,chicken breast and cheese

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20220032167A (en) * 2020-09-07 2022-03-15 영 남 황 method for producing Tijimi containing rice flour,chicken breast and cheese

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