KR20210084886A - Preparing method for tongue sole cake and tongue sole cake using thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing a tongue sole cake and a tongue sole cake manufactured thereby and, more specifically, to manufacture fish cakes by using tongue soles, which contains all the different nutrients of the flesh and bones of tongue soles, has no fishy or foul smell, and minimizes occurrence of atopy, allergies, and indigestion, thereby enabling people of all ages to easily and simply eat tongue soles. According to the present invention, the method comprises the following steps: removing and washing the intestines of tongue soles; separating the flesh and bones of the tongue soles; grinding the flesh; inputting the bones, onion, ginger, garlic peel, red pepper seeds, perilla leaves, licorice, and cinnamon in water, boiling the mixture, and removing lumps to obtain bone broth; putting the ground tongue sole flesh in a mixture of rice wine, minced garlic, and the bone broth to age the tongue sole flesh; and mixing finely chopped onion, red pepper, carrot, sesame leaf, green onion, and water parsley into the aged tongue sole flesh and mixing and kneading the mixture with barley flour and glutinous rice flour.

Description

A method for manufacturing thin fish cake and a thin fish cake according thereto {Preparing method for tongue sole cake and tongue sole cake using thereof}

The present invention relates to a method for producing a thin-leaved fish cake and a corresponding thin-leaved fish cake, and more specifically, kneaded thin strip, a kind of fish belonging to the family Chamseodae, into a predetermined shape, and frying, baking, or steaming it in oil to shape it into a predetermined shape. The present invention relates to a method for producing a cooked thin fish cake, and to a thin strip fish cake manufactured thereby.

In general, fish cake refers to mashed fish meat kneaded with salt, sugar, starch, and cooking wine into various shapes and then steamed, baked, or fried. Pufferfish, flatfish, and mullet as illustrated below. A method for manufacturing fish cakes using salmon or the like has been proposed.

1. (A) Minced pufferfish meat prepared with detoxification and pre-mixed with water for moisture content, reduced starch hydrolyzate added to prevent sweetness and discoloration, and mixed with a small silent cutter for at least 10 minutes storing the meat at -30°C; (B) adding 15 to 45% by weight of starch, 1-3% by weight of water parsley, and 1 to 5% by weight of other seasonings to 50 to 80% by weight of the pufferfish meat and mixing them evenly; (C) forming the mixed dough in a fish cake molding machine; (D) performing oil bath treatment at 180 to 200° C. and then cooling to room temperature in a cooling chamber for 30 to 40 minutes; (E) treating edible ethyl alcohol (alcohol) with hot water at 30-36° C. mixed with hot water; And (F) a method for producing a fish cake using pufferfish comprising the step of cooling by a conventional method and then vacuum packaging (see Patent Document 1).

2. A flounder using a flatfish containing 8 to 11 parts by weight of starch and 7 to 10 parts by weight of water with respect to 100 parts by weight of flounder and 100 parts by weight of flounder (see Patent Document 2).

3. To remove mullet soil, mullet fish meat is immersed in ginger wine containing salt and pepper and refrigerated for aging. After kneading with onion, red pepper, cheongyang pepper, carrot, egg white fruit, sugar, and starch , A method for producing a fish cake using mullet, in which ice water is gradually added and kneaded, the dough is molded into a predetermined shape, and then cooked (see Patent Document 3).

4. 1) grinding salmon meat, adding tender meat, natural pigments, and additives, and then mixing them to prepare a dough for the inner part; 2) mixing the auxiliary ingredients with the tender meat to prepare a dough for the outer part; 3) filling a molding machine with the dough for the outer part of step 2) and the dough for the inner part of step 1) at a ratio of 2:1 to prepare a molded product; and 4) frying the molded product of step 3) and then cooling the method for producing salmon fish cakes (see Patent Document 4).

As described above, a method of manufacturing a fish cake using various kinds of fish has been proposed recently, but it has not been proposed so far for the production of a fish cake using thin strips as a main material.

Bakdae is a kind of fish belonging to the family Chamseodae. In Korea, it appears in the west sea coast such as Incheon, Gunsan, and Buan, and is distributed from the west sea to the China Sea. The shape of the band is that the body and head are both flat up and down, the width is wide and the length is long, so when viewed from above, the body is a long oval shape, the head is small and the eyes are very small, and it is biased to the left side of the body. The snout is rounded at the tip, and the mouth is open on the anal fin side of the snout. Both the dorsal and anal fins have a long base and are connected to the caudal fin.

It is a highly nutritious food that contains abundant collagen, protein, calcium, potassium, vitamin a, vitamin b, niacin, phosphorus, iron, etc. from the skin, which is a by-product of thin film processing. To name a few, including the method for producing food using thin-skinned meat invented by the present inventor (Patent Document 5), the manufacturing method of food using thin-leaved skin (Patent Document 6), and fish miso paste using thin-walled meat, to name a few. As with the manufacturing method (Patent Document 7), the present inventor earnestly studies the food utilization of thin strips, and furthermore, the present inventors have found that a technique for manufacturing fish cakes using thin strips is not proposed and completed the present invention.

1. Republic of Korea Patent Publication No. 10-2006-0061580 (Blowfish Fish Cake) 2. Republic of Korea Patent No. 10-1368194 (float fish cake) 3. Republic of Korea Patent No. 10-1874294 (mullet fish cake) 4. Republic of Korea Patent No. 10-2035974 (Salmon Fish Cake) 5. Republic of Korea Patent No. 10-1836156 (Food using thin-walled meat) 6. Republic of Korea Patent Registration No. 10-1836158 (Food using thin skin) 7. Republic of Korea Patent No. 10-1775342 (fish doenjang using thin strips)

It is an object of the present invention to manufacture fish cakes using a high-nutrition meal, but to contain all the different nutrients of the flesh and bones, and to minimize the occurrence of atopy or allergy and indigestion caused by wheat flour. It is an object of the present invention to provide a method of manufacturing the bamboo sticks that allows anyone of any age or gender to easily and conveniently eat the bamboo sticks and the bamboo sticks fish cakes manufactured accordingly.

The method for producing thin fish cake of the present invention for achieving the above object,

A washing step of removing and washing the intestines of the thin band;

a dismantling step of separating the flesh and bones of the thin band washed in the washing step;

a grinding step of grinding the flesh separated in the dismantling step;

Bone broth production step of adding onion, ginger, garlic peel, red pepper seed, perilla leaf, licorice, and cinnamon together with the bones separated in the dismantling step in water and boiling it, then removing the lump to obtain bone broth;

A maturation step of putting the minced garlic in the mixture of rice wine and the bone broth and marinating the thin flesh of the crushing step;

A kneading step of preparing a dough by adding finely chopped onion, red pepper, carrot, sesame leaf, green onion, and water parsley to the aged thin flesh of the aging step, and mixing it with barley flour and glutinous rice flour;

forming and cooking steps of frying, baking, or steaming the dough in oil after shaping it into a predetermined shape; characterized in that it consists of

Here, the mixing ratio of each material in the bone broth manufacturing step is 80-200 parts by weight of bones, 1-2 parts by weight of onion, 0.3-1 parts by weight of ginger, 0.5-1.5 parts by weight of garlic peel, 0.3-1.5 parts by weight of red pepper seeds with respect to 1000 parts by weight of water. 1 part by weight, 0.3 to 1 part by weight of perilla leaf, 0.5 to 1.5 parts by weight of licorice, 0.3 to 1 part by weight of cinnamon, and the boiling time is preferably 2 to 4 hours.

In addition, the mixing ratio of each material in the aging step is 0.5 to 1.5 parts by weight of minced garlic, 4 to 6 parts by weight of rice wine, 4 to 6 parts by weight of bone broth, and the aging time is 4 to 6 hours with respect to 20 parts by weight of thin flesh. it is preferable

In addition, the mixing ratio of each material in the kneading step is 10 to 20 parts by weight of onion, 5 to 15 parts by weight of red pepper, 5 to 15 parts by weight of carrot, 3 to 7 parts by weight of sesame leaves, 3 to 7 parts by weight of sesame leaves, based on 100 parts by weight of aged thin strips. It is preferable that it is 7 parts by weight, 5-15 parts by weight of water parsley, 5-15 parts by weight of barley flour, and 15-25 parts by weight of glutinous rice flour.

According to the present invention, it is possible to manufacture a highly nutritious fish cake containing evenly different nutrients from the flesh and bones, and at the same time, it has no fishy or foul smell, and has excellent flavor and texture, and excludes wheat flour when kneading, barley flour and glutinous rice. By using the powder, it is possible to minimize the occurrence of atopy, allergies, and indigestion, so it has the advantage that anyone, regardless of age or gender, can easily and conveniently eat the batik.

1 is a block diagram schematically showing a manufacturing process of a thin fish cake according to the present invention.

Since the present invention can have various modifications and can have various embodiments, the present invention will be described in detail by exemplifying the preferred mode of the present invention and based thereon. However, this is not intended to limit the present invention to only the illustrated forms, and it should be understood that the technical spirit and scope of the present invention include ordinary modifications or equivalents or substitutes of the illustrated forms.

1 is a block diagram schematically showing a manufacturing process of a thin fish cake according to the present invention.

As shown in Figure 1, the manufacturing process of the thin strip fish cake of the present invention is largely a 'washing step' of washing the thin strips, a 'disassembling step' of separating the flesh and bones of the thin strips, a 'flesh grinding step' of grinding the thin strip flesh, 'Bone broth manufacturing stage', which produces broth using stalk bones, 'mature stage', where ground stalk meat is weighed in broth, 'kneading stage', where aged thin stalks are kneaded with various ingredients, and 'kneading stage' It includes a 'molding and cooking step' in which it is shaped into a shape and cooked, and below, these processes will be described in detail for each step.

1. Washing step

The washing step is a process of removing the head and intestines of the baton, leaving only the bones and flesh, and then washing them cleanly with water.

2. Dismantling phase

The dismantling step is a process of separating the washed baton into flesh and bone. At this time, the flesh can be separated from the bone like sashimi or other methods can be used to separate the flesh and bone. If the flesh and bone can be separated, the method is no limits.

3. Flesh Grinding Step

The flesh crushing step is a process of grinding the thin flesh separated in the dismantling step using a blender or a general fish meat grinder. At this time, the blender rotates at high speed and rubs against the flesh to generate heat, so the flesh may be damaged or cooked. It is best to grind it with a grinder rotating at low speed if possible.

4. Bone Broth Manufacturing Steps

Bakdae bone broth production step, put onion, ginger, garlic peel, red pepper seed, perilla leaf, licorice, and cinnamon together with the bones separated in the dismantling step in water, and boil while continuously skimming the foam over high heat, then sieve or This is a process to obtain pure liquid bone broth by filtering out lumps, debris, and floats using a mesh. At this time, onions, ginger, perilla leaves, etc. can be cut into appropriate sizes or put in whole.

The blending ratio of each material in the bone broth manufacturing step is 80-200 parts by weight of thin bone, 1-2 parts by weight of onion, 0.3-1 part by weight of ginger, 0.5-1.5 parts by weight of garlic peel, 0.3-1.5 parts by weight of red pepper seeds with respect to 1000 parts by weight of water. 1 part by weight, 0.3 to 1 part by weight of perilla leaf, 0.5 to 1.5 part by weight of licorice, 0.3 to 1 part by weight of cinnamon, and 2~ It is desirable to boil it sufficiently for about 4 hours.

The perilla leaves are both brownish-purple on both sides, or red sesame leaves with a grayish-green or greenish-brown upper surface and a brownish-purple color on the back side, and adding perilla leaves is particularly effective in removing the fishy smell of thin strips.

5. Aging stage

The maturation step is a process of aging and fermenting the gourd meat obtained in the pulverization step, while putting the minced garlic in a mixture of rice wine and the bone broth and marinating it so that the broth is permeated into the millet flesh.

The mixing ratio of each material in the maturation step is 0.5 to 1.5 parts by weight of minced garlic, 4 to 6 parts by weight of sake, 4 to 6 parts by weight of bone broth, and the aging time is 4 to 6 hours with respect to 20 parts by weight of ground stalk flesh. It is preferable to ripen to some degree.

If the maturation time is less than 4 hours, the broth does not penetrate sufficiently into the flesh of the strips, and the unique flavor and texture of the fish cakes are deteriorated, which is undesirable. When manufacturing fish cakes, thin fish cakes can be avoided according to people's preferences, so it is better to ripen them for 6 hours or less, preferably 5 hours or less.

In the aging stage, other alcoholic beverages such as makgeol or shochu may be considered in addition to the sake selected in the present invention as alcohols in the aging stage. Beverages are not preferable because they spoil the original flavor and taste of bamboo shoots during aging.

6. Kneading Step

The kneading step is a process of preparing a dough by adding finely chopped onion, red pepper, carrot, sesame leaf, green onion, and water parsley to the stalks aged in the aging step, and mixing it with barley flour and glutinous rice flour.

The mixing ratio of each material in the kneading step is 10-20 parts by weight of onion, 5-15 parts by weight of red pepper, 5-15 parts by weight of carrots, 3-7 parts by weight of sesame leaves, 3-7 parts by weight of sesame leaves, based on 100 parts by weight of aged thin stalks. It is preferable that the amount is 5-15 parts by weight, 5-15 parts by weight of water parsley, 5-15 parts by weight of barley flour, and 15-25 parts by weight of glutinous rice flour. At this time, the size of onion, red pepper, carrot, sesame leaf, green onion, and water parsley takes into account the texture of fish cake, etc. Therefore, about 1-3 mm is appropriate.

7. Forming and Cooking Steps

The forming and cooking step may be a process of shaping the dough obtained in the kneading step into a predetermined shape and then frying it in oil, roasting it, or steaming it in steam, wherein the predetermined shape is a conventional fish cake shape or a forming mold It can have various shapes by molding using it.

[Example]

After removing the viscera and head of the thin strip, wash thoroughly, separate the flesh and bones, and grind the separated flesh using a grinder (the washing step ~ the flesh grinding step).

In addition, 1kg of thin bone in 200ℓ of water (about 200kg). Add 300g onion, 100g ginger, 200g garlic peel, 100g red pepper seed, 100g perilla leaf, 200g licorice, and 100g cinnamon and boil over high heat for 3 hours. After the boiled broth was cooled at room temperature, lumps, debris, and floats were filtered out using a sieve to obtain pure liquid broth (bone broth production step).

Mix 500 g of bone broth and 500 g of sake in a 1:1 ratio, add 2 kg of crushed gourd meat and 100 g of minced garlic to this mixture, stir evenly, and then marinate for 5 hours in a low-temperature environment maintained at 1 to 10 ° C for aging (mature stage) .

Cut or pulverize 300g onion, 200g red pepper, 200g carrot, 100g sesame leaf, 100g green onion, and 200g water parsley into 2~3mm pieces, and mix these ingredients with 2kg of aged gourd meat, 200g barley flour, and 400g glutinous rice flour. A dough was prepared by stirring so that each material was evenly distributed (kneading step).

Then, the dough was molded into a cylindrical size with a length of about 10 cm and a diameter of 1.5 cm, put in boiling oil, fried, and cooled to prepare thin fish cakes (forming and cooking steps).

The fish cake prepared in this way has moderate elasticity, no fishy smell and smell, and has a unique flavor and texture of the bamboo strip, as well as a taste and smell that does not feel objectionable. In addition, by kneading with barley flour and glutinous rice flour instead of using wheat flour when preparing the dough, concerns about side effects such as atopy, allergy, and indigestion caused by flour could be significantly reduced, and a sticky and chewy thin fish cake could be manufactured.

As such, the above description has been described according to limited embodiments showing the technical spirit of the present invention, but the present invention is not limited to specific embodiments or numerical values, and changes and mixing of some of the components of the embodiments are included in the claims. Various modifications may be made by those of ordinary skill in the art to which the invention pertains without departing from the gist of the present invention, and such modifications should not be individually understood from the technical spirit or prospect of the present invention. will be

Claims (5)

A washing step of removing and washing the intestines of the thin band;
a dismantling step of separating the flesh and bones of the thin band washed in the washing step;
a grinding step of grinding the flesh separated in the dismantling step;
Bone broth production step of adding onion, ginger, garlic peel, red pepper seed, perilla leaf, licorice, and cinnamon together with the bone separated in the dismantling step in water and boiling it, then removing the lump to obtain bone broth;
A maturation step of putting the minced garlic meat in a mixture of rice wine and the bone broth and marinating the meat from the crushing step;
A kneading step of preparing a dough by putting onions, peppers, carrots, sesame leaves, green onions, and water parsley into thin pieces of the aging step, and mixing them with barley flour and glutinous rice flour;
forming and cooking steps of frying, baking, or steaming the dough in oil after shaping it into a predetermined shape; A method of manufacturing thin fish cake, characterized in that consisting of. The method according to claim 1,
The blending ratio of each ingredient in the bone broth manufacturing step is 80-200 parts by weight of bones, 1-2 parts by weight of onion, 0.3-1 parts by weight of ginger, 0.5-1.5 parts by weight of garlic peel, 0.3-1 parts by weight of red pepper seeds with respect to 1000 parts by weight of water. A method of producing thin fish cake, characterized in that the weight part, perilla leaf 0.3 to 1 part by weight, licorice 0.5 to 1.5 parts by weight, cinnamon 0.3 to 1 part by weight, and the boiling time is 2 to 4 hours. The method according to claim 1,
The mixing ratio of each material in the ripening step is 0.5 to 1.5 parts by weight of minced garlic, 4 to 6 parts by weight of sake, 4 to 6 parts by weight of bone broth, and the aging time is 4 to 6 hours with respect to 20 parts by weight of thin stalk. A method of manufacturing thin-walled fish cake using The method according to claim 1,
The mixing ratio of each material in the kneading step is 10-20 parts by weight of onion, 5-15 parts by weight of red pepper, 5-15 parts by weight of carrots, 3-7 parts by weight of sesame leaves, 3-7 parts by weight of green onion with respect to 100 parts by weight of aged thin strips. Parts, water parsley 5-15 parts by weight, barley flour 5-15 parts by weight, glutinous rice flour 15-25 parts by weight A method of producing a thin fish cake, characterized in that. A thin fish cake manufactured according to the manufacturing method according to any one of claims 1 to 4.

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