KR20220036484A - Method for manufacturing of fish meat product - Google Patents

Abstract

Disclosed is a method for manufacturing a fish meat product. The method for manufacturing a fish meat product comprises the steps of: pulverizing fish meat; forming a mixture by combining the pulverized fish meat, minor ingredients, and water; molding the combined mixture into a predetermined shape; drying a molded product to form a slice; directly heating the dried slice; providing steam to the directly heated slice; and cutting the directly heated slice.

Description

Processed fish meat manufacturing method {METHOD FOR MANUFACTURING OF FISH MEAT PRODUCT}

The following description relates to a method for manufacturing a fish meat product.

Since Korea is surrounded by the sea on three sides and has abundant aquatic resources, there are various methods of cooking fish and other aquatic resources. In recent years, when food processing technology is highly developed, only the edible part of the fish is separated and processed in the form of fish meat, which is used as a raw material for various foods. Fish meat is a high-protein food that is rich in essential amino acids and essential fatty acids and has a high protein content, so it is excellent in nutrition and relatively inexpensive.

On the other hand, fish meat has a high moisture content, which makes it easy to deteriorate, making it difficult to distribute and has disadvantages in that it is less palatable due to its unique fishy smell. To overcome this disadvantage, various processing methods have been developed, for example, fish meat is oil-treated and processed into snack form. However, there were limitations such as oil-water treatment of fish meat, which tends to negatively affect the flavor of fish meat, and increases calories due to oil.

The above-mentioned background art is possessed or acquired by the inventor in the process of deriving the disclosure of the present application, and cannot necessarily be said to be a known technology disclosed to the general public prior to the present application.

An object of the embodiment is to provide a method for manufacturing a processed fish meat product that can feel the unique flavor of fish meat while having a soft texture.

The problems to be solved in the embodiments are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

A method for manufacturing a processed fish meat product according to an embodiment will be described.

Processed fish production method includes the steps of pulverizing fish meat, mixing the pulverized fish and fish meat with auxiliary materials and water to form a compound, molding the blended compound into a predetermined shape, drying the molded product to form a fabric, heating the dried fabric by direct flame, providing steam to the fabric heated by direct flame, and cutting the fabric heated by direct flame.

According to one side, in the drying step, the molding may be dried at a drying temperature of 75° C. to 100° C. and a drying time of 60 minutes to 75 minutes. Here, in the drying step, preferably, hot air at 80° C. to 95° C. may be provided for 62 minutes to 71 minutes to dry.

According to one side, the direct heating heating step may include a first direct heating heating step of directly heating at a temperature of 250 °C, and a second direct heating heating step of heating directly by direct fire at a temperature of 350 °C. Here, the direct heating step may be heated for 16 seconds to 20 seconds at a temperature of 280 ℃ to 380 ℃.

According to one side, the temperature of the baked product after the direct fire heating step may be maintained at 90 ℃ or more.

According to one side, in the step of providing steam, steam at 60° C. may be provided for 14 seconds to 15 seconds.

As seen above, according to the embodiments, it is possible to manufacture a processed fish meat product that has a soft texture and can feel the unique flavor of fish meat.

Effects of the method for manufacturing a fish meat product according to an embodiment are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart illustrating a method for manufacturing a fish meat product according to an embodiment.
2 is a view schematically showing the shape of a processed fish meat product.
The following drawings attached to the present specification illustrate preferred embodiments of the present invention, and serve to further understand the technical spirit of the present invention together with the detailed description of the present invention, so that the present invention is limited only to the matters described in those drawings should not be interpreted as

Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. However, since various changes may be made to the embodiments, the scope of the patent application is not limited or limited by these embodiments. It should be understood that all modifications, equivalents and substitutes for the embodiments are included in the scope of the rights.

The terms used in the examples are used for the purpose of description only, and should not be construed as limiting. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present specification, terms such as "comprise" or "have" are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It should be understood that this does not preclude the existence or addition of numbers, steps, operations, components, parts, or combinations thereof.

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 to which the embodiment belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

In addition, in the description with reference to the accompanying drawings, the same components are given the same reference numerals regardless of the reference numerals, and the overlapping description thereof will be omitted. In describing the embodiment, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the embodiment, the detailed description thereof will be omitted.

In addition, in describing the components of the embodiment, terms such as first, second, A, B, (a), (b), etc. may be used. These terms are only for distinguishing the elements from other elements, and the essence, order, or order of the elements are not limited by the terms. When it is described that a component is “connected”, “coupled” or “connected” to another component, the component may be directly connected or connected to the other component, but another component is between each component. It will be understood that may also be "connected", "coupled" or "connected".

Components included in one embodiment and components having a common function will be described using the same names in other embodiments. Unless otherwise stated, a description described in one embodiment may be applied to another embodiment, and a detailed description in the overlapping range will be omitted.

With reference to the drawings, a method for manufacturing fish meat products according to embodiments will be described.

For reference, FIG. 1 is a flowchart for explaining a method of manufacturing a fish meat product according to an embodiment, and FIG. 2 is a diagram schematically showing the shape of the fish meat product 1 .

Referring to FIG. 1 , in order to produce the processed fish meat product 1 , first, fish meat is pulverized ( S10 ).

Here, the fish meat is finely pulverized to facilitate kneading and molding in the compounding and shaping step described later.

For example, edible fish produced in the sea, fresh water, or brackish water where fresh water and salt water are mixed, such as live fish, bony fish, and cartilaginous fish with good freshness, may be used for fish meat. In addition, as a pre-treatment for fish meat, non-edible parts such as scales, head, gills, fins, intestines, and blood are removed. In addition, fish meat that is processed immediately or stored frozen at -18°C or less after pretreatment may be used.

Next, the pulverized fish meat, auxiliary materials, and water are combined to form a mixture (S20).

Here, the compound is formed by mixing 50 weight of auxiliary material and 30 weight of water based on 100 weight of fish meat. In addition, the formulation has a kneaded state with a predetermined viscosity.

Sub-materials may include seasonings, acidity regulators, refined salt, baking powder, and other additives.

Next, the blended formulation is molded into a predetermined shape (S30).

In the forming step (S30), the mixture may be evenly spread on a flat plate using a press machine to form a predetermined shape. Alternatively, the formulation may be filled into a mold of a predetermined size and molded into a predetermined shape using a press machine.

Next, a drying step (S40) of drying the molded product is performed.

Specifically, in the drying step (S40), the molding is dried at a temperature of 75°C to 100°C for 60 minutes to 75 minutes. Preferably, in the drying step (S40), the molding is dried by providing hot air at 80° C. to 95° C. for 62 minutes to 71 minutes.

On the other hand, in the drying step (S40), the molded product may be vibrated so that it does not stick to the mold.

Next, a step (S50) of directly heating the dried fabric is performed. In the direct fire heating step (S50), the fabric dried in the drying step (S40) is heated by direct fire and baked.

The direct-fire heating step (S50) includes a first direct-fire heating step of direct heating with a heat source of 250°C and a second direct-fire heating step of direct-fire heating with a heat source of 350°C.

The first direct-fire heating step and the second direct-fire heating step are performed simultaneously, and may be directly heated at a temperature of 280°C to 380°C for 16 seconds to 20 seconds. At this time, direct heating may be performed in an enclosed space to prevent heat loss. In addition, a heat source may be provided at the upper and lower portions to simultaneously heat both surfaces of the dried fabric. A direct fire burner and an electric burner may be used as the heat source.

In addition, the temperature of the baked product after the direct fire heating step is maintained at 90 ℃ or more.

Next, steam is provided to the fabric heated by direct fire (S60).

In the steam providing step (S60), a certain amount of moisture is supplied to the fabric having a low moisture content by being directly heated. Through the steam providing step (S60), it is possible to transform the crispy and rough fish meat in the direct fire heating step (S50) into a soft and elastic state. .

Next, the fabric provided with steam is cut to a predetermined size (S70).

The cutting step (S70) cuts the fabric in a predetermined size and shape. The cut fabric may have a thin rectangular shape. However, the size and shape of the molded article are not limited and may be changed according to the manufacturing process or manufacturing conditions.

Next, a foreign material detection step (S80) of filtering out a metallic foreign material from the cut fabric is performed.

The metallic foreign material detected here is Fe and SUS material foreign material, Fe is detected when the diameter is 1.5mm or more, and SUS is detected when the diameter is 2.0mm or more.

Next, the product on which the detection step has been completed is separated and packaged (S90).

In the packaging step (S90), various packaging such as inner packaging and outer packaging may be performed.

According to the present embodiments, by processing the fish meat in a direct heating method rather than a heating method through an oil bath, it is possible to maintain the unique flavor of the fish meat.

In addition, by providing steam to the fish meat, it is possible to manufacture the processed fish meat product 1 having a soft texture.

As described above, although the embodiments have been described with reference to the limited drawings, those skilled in the art may apply various technical modifications and variations based on the above. For example, the described techniques are performed in an order different from the described method, and/or the described components of the system, structure, apparatus, circuit, etc. are combined or combined in a different form than the described method, or other components Or substituted or substituted by equivalents may achieve an appropriate result.

Therefore, other implementations, other embodiments, and equivalents to the claims are also within the scope of the following claims.

Claims (7)

Grinding fish meat;
Forming a mixture by combining the pulverized fish meat, auxiliary materials, and water;
molding the blended compound into a predetermined shape;
drying the molded product to form a fabric;
direct heating the dried fabric;
providing steam to the fabric heated by direct fire; and
cutting the direct-fired heated fabric;
Processed fish manufacturing method comprising a. According to claim 1,
The drying step is
Drying the molded product at a drying temperature of 75°C to 100°C,
A method for manufacturing a processed fish meat product that is dried for a drying time of 60 minutes to 75 minutes. 3. The method of claim 2,
The drying step is a method for producing a processed fish meat product, preferably by providing hot air at 80° C. to 95° C. for 62 minutes to 71 minutes. According to claim 1,
The direct heating step is,
A first direct heating step of heating directly by direct fire at a temperature of 250 ° C.;
A method of manufacturing fish meat products comprising a second direct heating heating step of direct heating at a temperature of 350 ° C. 5. The method of claim 4,
The direct heating step is a method for producing processed fish meat products of heating at a temperature of 280 ℃ to 380 ℃ for 16 seconds to 20 seconds. 5. The method of claim 4,
Processed fish meat manufacturing method wherein the temperature of the baked product is maintained at 90 ℃ or more after the direct heating step. According to claim 1,
The step of providing the steam is a fish meat product manufacturing method that provides steam at 60° C. for 14 seconds to 15 seconds.

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