KR20210039020A - Processed Food with Prawn and Egg and Production Methodof them Same - Google Patents
Processed Food with Prawn and Egg and Production Methodof them Same Download PDFInfo
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- 241000238557 Decapoda Species 0.000 title claims abstract description 101
- 235000021067 refined food Nutrition 0.000 title claims description 21
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 235000013601 eggs Nutrition 0.000 claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 5
- 239000011575 calcium Substances 0.000 claims description 5
- 229910052791 calcium Inorganic materials 0.000 claims description 5
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 4
- 241000196222 Codium fragile Species 0.000 claims description 4
- 210000002969 egg yolk Anatomy 0.000 claims description 4
- 239000000049 pigment Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 241000143060 Americamysis bahia Species 0.000 claims 3
- 238000004898 kneading Methods 0.000 claims 1
- 229920001592 potato starch Polymers 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000009461 vacuum packaging Methods 0.000 claims 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 abstract description 6
- 239000002075 main ingredient Substances 0.000 abstract description 6
- 235000018102 proteins Nutrition 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 4
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- 229960003237 betaine Drugs 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 2
- 235000014633 carbohydrates Nutrition 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 150000007523 nucleic acids Chemical class 0.000 abstract description 2
- 102000039446 nucleic acids Human genes 0.000 abstract description 2
- 108020004707 nucleic acids Proteins 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 2
- 239000011669 selenium Substances 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 230000037406 food intake Effects 0.000 abstract 1
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- 241000251468 Actinopterygii Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 241000331823 Solenocera crassicornis Species 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- -1 and especially Proteins 0.000 description 1
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- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
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- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 229940012843 omega-3 fatty acid Drugs 0.000 description 1
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- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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Classifications
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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
- A23L17/40—Shell-fish
-
- 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
- A23L15/00—Egg products; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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Abstract
Description
본 발명은 새우와 계란을 주재로 한 새우 가공식품 및 그 제조 방법에 관한 것이다. 더욱 상세하게는, 새우와 계란을 주재로 하여 이에 다양한 첨가물을 혼합하여 반죽으로 만들고, 만들어진 반죽을 사용자의 편의에 따라 다양한 모양을 연출하여 쪄내는 새우 가공식품 및 그 제조 방법에 관한 것이다. The present invention relates to a shrimp processed food and a method of manufacturing the same, mainly made of shrimp and eggs. In more detail, it relates to a shrimp processed food and a method for producing the same, made by mixing various additives with shrimp and eggs as the main material to make a dough, and steaming the resulting dough in various shapes according to the user's convenience.
새우는 갑각류 중 장미류에 속하고, 보리새우, 참새우, 범새우, 점새우, 꽃새우 등 그 종류가 다양하며, 글리신이라는 아미노산과 베타인이라는 성분을 포함하고 있어 그 특유의 독특한 단맛 때문에 식용으로 널리 쓰인다.Shrimp belongs to the rose family among crustaceans, and there are various kinds of shrimp, such as prawn, prawn, prawn, point prawn, and red prawn, and it contains an amino acid called glycine and an ingredient called betaine. Used.
새우는 단백질과 칼슘이 풍부하고, 특히 단백질은 매치오닌, 라이신을 비롯한 8 종의 필수 아미노산을 골고루 포함하고 있다. 종류에 따라 차이가 있으나 새우의 단백질은 중간 크기의 생 것에는 100 g 당 20.1 g, 말린 것에는 54.4 g이 포함되어 있고, 기타 지방산을 0.6∼1.5%, 무기질을 1.5∼4% 포함하고 있다.Shrimp is rich in protein and calcium, and especially, protein contains 8 essential amino acids, including matchonine and lysine. Although there are differences depending on the type, the protein of shrimp contains 20.1 g per 100 g of medium-sized raw and 54.4 g of dried, 0.6-1.5% of other fatty acids, and 1.5-4% of minerals.
또한, 새우는 유해한 콜레스테롤을 대폭 낮추어서 동맥과 혈관을 지켜주는 역할을 하고, 오메가-3 지방산이 고농도로 들어 있어서 혈관 안의 위험한 혈전이 만들어지는 것을 예방한다.In addition, shrimp plays a role in protecting arteries and blood vessels by significantly lowering harmful cholesterol, and contains high concentrations of omega-3 fatty acids, preventing the formation of dangerous blood clots in blood vessels.
한편, 일반적으로 어개류 중 새우나 개 등의 갑각류는 포획하여 육지로 올라오면 사후의 생활 반응 정지로 인하여 사후 경직이 일어나고, 계속해서 조직의 산화가 시작되어 황화수소 발생에 의한 갈변현상이 진행되며, 연화를 거쳐 부패에 이르는 현상이 발생한다. 따라서 새우는 젓갈류로 가공하거나 말려서 건조 새우를 만들거나 포획한 직후 냉동한다.On the other hand, in general, when shellfish such as shrimp and dogs are captured and brought to land, post-mortem stiffness occurs due to the suspension of life reactions, and the oxidation of tissues continues to proceed, resulting in browning due to the generation of hydrogen sulfide. A phenomenon leading to decay occurs through softening. Therefore, shrimp are processed or dried with salted fish to make dried shrimp or frozen immediately after being captured.
이러한 새우를 이용한 식품 중 대표적인 것에는 새우젓, 새우튀김, 대하소금구이 등이 있다. 새우젓은 새우를 이용하여 전통 식품인 젓갈을 담은 것으로 다양한 요리에 첨가하여 사용하는 경우가 많다. 새우튀김은 생새우 또는 냉동새우를 해동하여 튀김옷을 입혀 기름에 튀긴 요리이고, 대하소금구이는 새우 중 대하라고 불리는 종류를 소금에 얹어 구워먹는 요리다.Representative of these foods using shrimp include salted shrimp, fried shrimp, and grilled lobster salt. Salted shrimp is a traditional food, salted fish, made from shrimp, and is often added to various dishes. Shrimp tempura is a dish of defrosting raw or frozen shrimp and then fried in oil. Salt-grilled Daeha is a dish in which a type of shrimp called Daeha is topped with salt and eaten.
그러나, 위에 기술한 새우 요리는 생새우 또는 냉동새우의 형태를 유지한 채로 이용하기 때문에 다양한 모양을 표현하지 못하는 문제점이 있다.However, since the shrimp dish described above is used while maintaining the shape of raw or frozen shrimp, there is a problem in that it cannot express various shapes.
이러한 문제점을 해결하기 위해 본 발명은, 새우와 계란을 주재로 하여 이에 다양한 첨가물을 혼합하여 반죽으로 만들고, 만들어진 반죽을 사용자의 편의에 따라 다양한 모양을 연출하여 찌는 새우 가공식품 및 그 제조 방법을 제공하는 것을 그 목적으로 한다.In order to solve this problem, the present invention provides a shrimp processed food and a method for producing the same by making a dough by mixing various additives with shrimp and eggs as the main material, and creating a variety of shapes according to the user's convenience. It is for that purpose.
이상에서 설명한 바와 같이 본 발명에 의하면, 새우와 계란을 주재로 하여 이에 다양한 첨가물을 혼합하여 반죽으로 만들고, 만들어진 반죽을 사용자의 편의에 따라 다양한 모양으로 성형함으로써, 새우에 함유된 단백질, 지방, 탄수화물, 비타민, 무기질, 아미노산, 셀레늄, 핵산, 베타인 등의 성분을 섭취하도록 하여 인체에 영양을 공급할 수 있어 수요자의 건강에 기여하고, 다양한 모양으로 성형하기 때문에 수요자의 다양하고 까다로운 욕구를 충족시키는 효과가 있다.As described above, according to the present invention, by mixing various additives with shrimp and eggs as the main material to make a dough, and by molding the dough into various shapes according to the user's convenience, the protein, fat, and carbohydrate contained in the shrimp , Vitamins, minerals, amino acids, selenium, nucleic acids, betaine, etc. to supply nutrients to the human body, which contributes to the health of consumers, and is molded into various shapes, thus satisfying the diverse and demanding needs of consumers. There is.
도 1은 본 발명의 바람직한 실시예에 따른 새우와 계란을 주재로 한 새우 가공식품을 제조하는 과정을 나타낸 순서도이다.1 is a flow chart showing a process of manufacturing a shrimp processed food mainly made of shrimp and eggs according to a preferred embodiment of the present invention.
이러한 목적을 달성하기 위하여, 본 발명의 제 1 목적에 의하면, 새우와 계란을 주재로 한 새우 가공식품에 있어서, 새우살 65∼85 wt%, 계란 66∼266 wt%, 전분 4∼6 wt%, 설탕 16∼2 wt% 및 소금 07∼11 wt%를 포함하는 것을 특징으로 하는 새우와 계란을 주재로 한 새우 가공식품을 제공한다.In order to achieve this object, according to the first object of the present invention, in the processed shrimp food mainly composed of shrimp and eggs, shrimp meat 65 to 85 wt%, eggs 66 to 266 wt%, starch 4 to 6 wt% It provides a processed shrimp food, characterized in that it contains 16 to 2 wt% sugar and 07 to 11 wt% salt and shrimp and eggs as the main ingredient.
또한, 본 발명의 제 2 목적에 의하면, 새우와 계란을 주재로 한 새우 가공식품을 제조하는 방법에 있어서, (a)새우는 껍질을 제거하고 살만을 선별하여 세척하고, 물기를 뺀 후 분쇄기에 넣어 일정 크기 미만으로 고르게 분쇄하는 단계; In addition, according to a second object of the present invention, in the method of manufacturing a processed shrimp food mainly composed of shrimp and eggs, (a) the shrimp is removed by removing the skin, sorting and washing only the flesh, draining the water, and then in a grinder. Putting and crushing evenly to less than a certain size;
(b) 66∼266 wt% 계란의 흰자와 노른자를 고르게 섞는 단계;(b) evenly mixing 66-266 wt% egg whites and yolks;
(c) 단계 (a)에서 일정 크기 미만으로 고르게 분쇄한 새우 65∼85 wt%에 전분 4∼6 wt% , 설탕 16∼2 wt% 및 소금 07∼11 wt%를 넣고 찰기가 날 때까지 반죽하는 단계; (c) Add 4-6 wt% starch, 16-2 wt% sugar, and 07-11 wt% salt to 65-85 wt% of shrimp evenly crushed to less than a certain size in step (a), and knead until sticky. The step of doing;
(d) 반죽에 단계 (b)의 고르게 섞은 계란을 3∼5회에 나누어 넣으면서 혼합하여 새우 반죽을 얻는 단계; 및 (d) mixing the evenly mixed eggs of step (b) into the dough 3 to 5 times while mixing to obtain a shrimp dough; And
(e) 새우 반죽을 다양한 모양으로 성형하고, 새우 반죽을 쪄서 새우 가공식품을 얻는 단계를 포함하는 것을 특징으로 하는 새우와 계란을 주재로 한 새우 가공식품을 제조하는 방법을 제공한다.(e) it provides a method of manufacturing a shrimp and egg-based shrimp processed food, characterized in that it comprises the step of forming the shrimp dough into various shapes and steaming the shrimp dough to obtain a shrimp processed food.
도 1은 본 발명의 바람직한 실시예에 따른 새우와 계란을 주재로 한 새우 가공식품을 제조하는 과정을 나타낸 순서도이다.1 is a flow chart showing a process of manufacturing a shrimp processed food mainly made of shrimp and eggs according to a preferred embodiment of the present invention.
새우와 계란을 주재로한 새우 가공식품은 새우살 65∼85 wt%, 계란 66∼266 wt%, 전분 4∼6 wt%, 설탕 16∼2wt%, 소금 07∼11 wt%, 칼슘 01∼03 wt%, DHA 004∼006 wt%, 다시마 02∼04 wt%, 파래 002∼003 wt%Shrimp processed foods mainly made of shrimp and eggs include shrimp meat 65-85 wt%, egg 66-266 wt%, starch 4-6 wt%, sugar 16-2 wt%, salt 07-11 wt%, calcium 01-03 wt%, DHA 004 to 006 wt%, kelp 02 to 04 wt%, green seaweed 002 to 003 wt%
및 색소 01∼015 wt%를 포함한다.And 01 to 015 wt% of a dye.
본 발명에서는 주재인 새우살을 많이 함유한 새우 가공식품을 만들기 위하여 새우살 65∼85 wt%, 계란 66∼266 wt%로 한정하고 있지만, 새우 가공식품의 맛을 위하여 새우살 66∼80 wt%, 계란 116∼256 wt%로 한정하는 것이 바람직하다.In the present invention, in order to make a shrimp processed food containing a lot of shrimp meat, which is the main ingredient, it is limited to 65 to 85 wt% of shrimp meat and 66 to 266 wt% of eggs, but 66 to 80 wt% of shrimp meat for the taste of the shrimp processed food. , It is preferable to limit it to 116 to 256 wt% of eggs.
생새우는 껍질을 제거하고 살만을 선별하여 세척하고, 냉동새우는 실온(냉장고 또는 흐르는 물)에서 해동하여채에 받쳐서 물기를 뺀 다음 분쇄기에 넣어 고르게 분쇄하고(S100), 계란은 생란을 깨서 소금 0001∼0002 wt%를 넣고 흰자와 노른자를 고르게 섞는다(S102) 여기서 계란에 넣는 소금은 흰자의 단백질을 분해하여 노른자와 고르게 섞이게 하기 위하여 넣는다.Remove the skin of raw shrimp and wash only the flesh, and defrost frozen shrimp at room temperature (refrigerator or running water), drain the water by supporting them, and put them in a grinder to crush them evenly (S100). Add 0001∼0002 wt% and mix the white and yolk evenly (S102) Here, salt is added to decompose the white protein and mix it evenly with the yolk.
고르게 섞은 계란을 고운 채에 내린 후, 색소를 2∼5회에 나누어 넣으면서 고르게 혼합한다(S104) 색소는 사용자의 취향에 따라 다양한 색을 선택할 수 있고, 식용 색소 또는 천연 색소를 이용할 수 있으나 천연 색소를 이용하는 것이 바람직하다.After the evenly mixed eggs are put down finely, they are mixed evenly by dividing the pigment into 2 to 5 times (S104). Various colors can be selected according to the user's taste, and food coloring or natural coloring can be used, but natural pigments It is preferable to use.
단계 S100에서 고르게 분쇄한 새우에 전분, 설탕, 칼슘, DHA, 다시마, 파래 및 단계 S102에서 사용한 소금을 제외한 나머지 소금을 넣고 찰기가 날 때까지 반죽하고(S106), 단계 S104에서 고르게 혼합한 계란을 3∼5회에 나누어 넣으면서 잘 섞이도록 혼합하여 새우 반죽을 얻는다(S108)Add starch, sugar, calcium, DHA, kelp, green seaweed, and the remaining salt excluding the salt used in step S102 to the shrimp evenly crushed in step S100, and knead until sticky (S106), and the eggs evenly mixed in step S104. Divide into 3 to 5 times and mix so that it is well mixed to obtain a shrimp batter (S108)
새우 반죽을 성형기 등을 이용하여 다양한 모양으로 성형하고(S110), 성형된 새우 반죽을 쪄서 새우 가공식품을 얻는다(S112)Shrimp dough is molded into various shapes using a molding machine (S110), and the molded shrimp dough is steamed to obtain processed shrimp food (S112).
새우 가공식품을 냉각실에 넣어 냉각 및 살균하고 진공 포장한다(S114)Shrimp processed food is put in a cooling chamber, cooled and sterilized, and vacuum-packed (S114)
이상의 설명은 본 발명의 기술 사상을 예시적으로 설명한 것에 불과한 것으로서, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 수정 및 변형이 가능할 것이다. 따라서, 본 발명에 개시된 실시예들은 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 본 발명의 보호범위는 아래 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The above description is merely illustrative of the technical idea of the present invention, and those of ordinary skill in the art to which the present invention pertains will be able to make various modifications and variations without departing from the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain the technical idea, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.
Claims (8)
새우살 65∼85 wt%, 계란 6.6∼26.6 wt%, 전분 4∼6 wt%, 설탕 1.6∼2 wt% 및 소금 0.7∼1.1 wt%를 포함하는 것을 특징으로 하는 새우와 계란을 주재로 한 새우 가공식품.
In the shrimp processed food mainly made of shrimp and eggs,
Shrimp and egg-based shrimp comprising 65-85 wt% of shrimp meat, 6.6-26.6 wt% of eggs, 4-6 wt% of starch, 1.6-2 wt% of sugar, and 0.7-1.1 wt% of salt processed food.
칼슘 0.1∼0.3 wt%, DHA 0.04∼0.06 wt%, 다시마 0.2∼0.4 wt%, 파래 0.02∼0.03 wt% 및 색소 0.1∼0.15 wt%를 추가로 포함하는 것을 특징으로 하는 새우와 계란을 주재로 한 새우 가공식품.
The method of claim 1, wherein the processed shrimp food,
Shrimp and eggs, characterized in that it further contains 0.1 to 0.3 wt% of calcium, 0.04 to 0.06 wt% of DHA, 0.2 to 0.4 wt% of kelp, 0.02 to 0.03 wt% of green seaweed, and 0.1 to 0.15 wt% of pigment. Shrimp processed food.
(a) 상기 새우는 껍질을 제거하고 살만을 선별하여 세척하고, 물기를 뺀 후 분쇄기에 넣어 일정 크기 미만으로 고르게 분쇄하는 단계;
(b) 6.6∼26.6 wt% 상기 계란의 흰자와 노른자를 고르게 섞는 단계;
(c) 상기 단계 (a)에서 일정 크기 미만으로 고르게 분쇄한 상기 새우 65∼85 wt%에 전분 4∼6 wt% , 설탕 1.6∼2 wt% 및 소금 0.7∼1.1 wt%를 넣고 찰기가 날 때까지 반죽하는 단계;
(d) 상기 반죽에 상기 단계 (b)의 고르게 섞은 계란을 3∼5회에 나누어 넣으면서 혼합하여 새우 반죽을 얻는 단계; 및
(e) 상기 새우 반죽을 다양한 모양으로 성형하고, 상기 새우 반죽을 쪄서 상기 새우 가공식품을 얻는 단계
를 포함하는 것을 특징으로 하는 새우와 계란을 주재로 한 새우 가공식품을 제조하는 방법.
In the method of manufacturing a shrimp processed food based on shrimp and eggs,
(a) removing the shell of the shrimp, selecting and washing only the flesh, draining the water and putting it in a grinder to evenly crush the shrimp to a size less than a predetermined size;
(b) 6.6-26.6 wt% of the egg whites and yolks evenly mixed;
(c) Add 4-6 wt% starch, 1.6-2 wt% sugar, and 0.7-1.1 wt% salt to 65-85 wt% of the shrimp evenly crushed to less than a certain size in step (a), and sticky Kneading until;
(d) obtaining a shrimp dough by dividing and mixing the eggs evenly mixed in step (b) into the dough 3 to 5 times; And
(e) molding the shrimp dough into various shapes and steaming the shrimp dough to obtain the shrimp processed food
A method of manufacturing a shrimp processed food mainly based on shrimp and eggs comprising a.
상기 새우 반죽을 얻기 위한 크기로서, 3 mm 이하인 것을 특징으로 하는 새우와 계란을 주재로 한 새우 가공식품을 제조하는 방법.
The method of claim 3, wherein the predetermined size,
As a size for obtaining the shrimp dough, a method for producing a processed shrimp food mainly made of shrimp and eggs, characterized in that 3 mm or less.
(b1) 상기 계란에 상기 소금 0.001∼0.002 wt%를 넣고 고르게 섞는 단계; 및
(b2) 고르게 섞은 상기 계란에 색소 0.1∼0.15 wt%를 2∼5회에 나누어 넣으면서 고르게 혼합하는 단계
를 포함하는 것을 특징으로 하는 새우와 계란을 주재로 한 새우 가공식품을 제조하는 방법.
The step (b),
(b1) adding 0.001 to 0.002 wt% of the salt to the egg and mixing evenly; And
(b2) mixing evenly while dividing 0.1 to 0.15 wt% of the pigment into the eggs evenly mixed 2 to 5 times
A method of manufacturing a shrimp processed food mainly based on shrimp and eggs comprising a.
상기 단계 (d)는,
상기 반죽에 칼슘 0.1∼0.3 wt%, DHA 0.04∼0.06 wt%, 다시마 0.2∼0.4 wt% 및 파래 0.02∼0.03 wt%를 넣는 것을 특징으로 하는 새우와 계란을 주재로 한 새우 가공식품을 제조하는 방법.
The method of claim 3,
The step (d),
A method for producing a processed shrimp food based on shrimp and eggs, characterized in that 0.1 to 0.3 wt% of calcium, 0.04 to 0.06 wt% of DHA, 0.2 to 0.4 wt% of kelp, and 0.02 to 0.03 wt% of green seaweed are added to the dough .
감자 전분인 것을 특징으로 하는 새우와 계란을 주재로 한 새우 가공식품을 제조하는 방법.
The method of claim 3, wherein the starch,
A method of manufacturing a shrimp processed food mainly made of shrimp and eggs, characterized in that potato starch.
상기 단계 (e) 이후에.
(f) 새우 가공식품을 냉각 및 살균하고 진공 포장하는 단계
를 추가로 포함하는 것을 특징으로 하는 새우와 계란을 주재로 한 새우 가공식품을 제조하는 방법.The method of claim 3,
After step (e) above.
(f) cooling, sterilizing and vacuum packaging the processed shrimp food
A method of manufacturing a shrimp processed food based on shrimp and eggs, characterized in that it further comprises.
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