KR20230005467A - Cheese dried pollack and its manufacturing method - Google Patents

Abstract

The present invention relates to dried pollack coated with cheese and a manufacturing method thereof and, more specifically, to dried pollack coated with cheese, in which dried pollack with excellent nutrition and flavor is pounded, dried, and coated with cheese to double the food's nutrition, texture, and flavor, and a manufacturing method thereof. According to the present invention, the method comprises: an aging step of humidifying dried pollack to age the dried pollack; a trimming step of pounding the aged dried pollack to soften the texture thereof and removing the head and shell of the dried pollack; a chopping step of chopping the trimmed pollack to form a predetermined size; a first drying step of drying the chopped pollack in hot air; a weighing step of measuring 93 to 95 parts by weight of the hot air-dried pollack and 5 to 7 parts by weight of cheese; a coating step of coating the measured cheese on the weighed pollack to form dried pollack coated with cheese; a secondary drying step of drying the dried pollack coated with cheese in microwaves in a microwave dryer; and a packaging step of weighing and individually packaging a predetermined amount of the microwave-dried pollack coated with cheese and putting a seal on the product.

Description

Cheese dried pollack and its manufacturing method {Cheese dried pollack and its manufacturing method}

The present invention relates to a cheese pollack and a method for manufacturing the same, and more specifically, cheese coated with cheese on the yellow pollack, which has excellent nutrition and flavor, is beaten, dried, and then coated with cheese to double nutrition, texture, and flavor. It relates to yellow pollack and its manufacturing method.

Pollack pollack is manufactured through freeze-drying in the winter, where pollack is hung in a deokjang with a large daily temperature difference, and frozen and thawed over 20 times in the cold wind.

Due to its excellent texture and flavor, pollack is used as a great food by itself or as an ingredient for various foods such as seasoning, grilling, and steaming.

In addition, Hwangtae has a protein content of around 80g per 100g, and it is a high-protein food with a high protein content that accounts for most of the total ingredients, so it is effective for diet and muscle growth. It has the effect of helping rapid decomposition and excretion, contains tryptophan, which has the effect of improving brain function and relieving stress, and is rich in vitamin A, which has the effect of improving eye health.

For this reason, it is preferred by consumers as a food ingredient or food, and is preferred as a snack or meal containing excellent nutrients not only for humans but also for companion animals.

However, there is a problem that the cooking method is complicated and difficult when cooking and ingesting pollack, and it is difficult to store because the taste and aroma are altered to be consumed without cooking. In addition, there is a problem that it is difficult for young children and companion animals to consume because of the unique flavor and texture.

In Korean Patent No. 10-2135902, "Method of manufacturing dried pollack snack", a method for manufacturing dried pollack snack using dried pollack as a raw material and combining the natural taste of pollack with seasoning and topping ingredients has been disclosed.

“Method of manufacturing dried pollack snack” includes the step of roasting and compressing dried pollack in a boiled sauce, and adding maturation and topping materials to ripen tea.

However, in the case of the "method of manufacturing dried pollack snack", 'gochujang', 'dark soy sauce', and 'red pepper powder' are added as topping materials for the flavor of pollack snack, and 'gochujang' has a sodium content of about 1,672 per 100g. mg, 'Jinganjang' has a sodium content of about 6,300mg per 100ml, so excessive sodium intake is unavoidable. And companion animals have difficulty ingesting it.

In addition, the 'method of manufacturing dried pollack snack' has a problem that it cannot be stored and distributed for a long time due to the lack of sterilization process during the manufacturing process.

Republic of Korea Patent No. 10-2135902 (2020.07.14.)

An object of the present invention is to provide a drying process while maintaining the unique taste and nutrition of pollack pollack and cheese to improve flavor and appearance, improve health, and increase preservation and shelf life, and a method for manufacturing the same. is to provide

The objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the present invention includes a ripening step of humidifying and aging yellow pollack; A grooming step of tapping the aged pollack to soften the texture, and removing and trimming the head and shell of the pollack; A cutting step of cutting the trimmed pollack to form a predetermined size; A first drying step of drying the chopped yellow pollack with hot air; A weighing step of weighing 93 to 95 parts by weight of the dried pollack and 5 to 7 parts by weight of cheese; A coating step of coating the measured cheese with the weighed pollack to form a cheese pollack; A secondary drying step of microwave-drying the cheese pollack in a microwave dryer; and a packaging step of weighing and individually packaging the microwave-dried cheese macho, and sealing the product.

Here, it is characterized in that it further comprises a near-infrared drying step, which is a step of reconstituting the yellow pollack dried with hot air in the primary drying step with near-infrared rays.

On the other hand, the cheese, cream cheese, mozzarella (mozzarella cheese), cottage cheese, goat cheese, cheddar cheese, Parmesan cheese and its Characterized in that it is selected from the group consisting of mixed.

In addition, the packaging step is formed by a first packaging step of adding an oxygen scavenger to the cheese maul and sealing it with an inner packaging material, and a second packaging step of sealing the cheese macho with an outer packaging material and sealing the product. Cheese hwangtae manufacturing method, characterized in that.

At this time, the cutting step is characterized in that the yellow pollack is cut to a width direction of 1 to 1.5 cm and a length direction of 4 to 4.5 cm to form a stick shape.

In addition, it is characterized in that it further comprises a storage step of freezing the packaged cheese pollack in the packaging step.

Cheese pollack and its manufacturing method according to the present invention are provided with a drying process while maintaining the inherent nutrients of pollack pollack and cheese, thereby improving flavor and appearance, improving health, and increasing preservation and shelf life. there is

1 is a flow chart showing a method for manufacturing cheese pollack according to the present invention.

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to fully inform the holder of the scope of the invention, and the present invention is only defined by the scope of the claims.

With reference to the accompanying drawings below, specific details for the practice of the present invention will be described in detail. Like reference numbers refer to like elements, regardless of drawing, and "and/or" includes each and every combination of one or more of the recited items.

Terms used in this specification are for describing the embodiments and are not intended to limit the present invention. In this specification, singular forms also include plural forms unless specifically stated otherwise in a phrase. As used herein, "comprises" and/or "comprising" does not exclude the presence or addition of one or more other elements other than the recited elements.

Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used in a meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in commonly used dictionaries are not interpreted ideally or excessively unless explicitly specifically defined.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart showing a method for manufacturing cheese pollock according to the present invention.

First, in the ripening step (S10), dried pollack is selected, and the selected pollack is humidified and matured. At this time, it is preferable that the length of the pollack is 5 to 10 cm and the thickness is about 0.3 to 0.7 cm.

In addition, based on the center of the body of the pollack, the edge side of the flesh is thick and elastic, and it is more preferable that the flesh color is yellow.

The selected yellow pollack goes through a ripening step (S10) of lowering the salinity by humidifying for 48 to 84 hours in a humidifier.

Specifically, pollack contains salt in the manufacturing process, and excessive salt causes various diseases such as heart disease and high blood pressure when consumed by companion animals or infants. That is, by humidifying with a humidifier for 48 to 84 hours in the ripening step (S10), the salinity of the dried pollack is lowered.

In the conventional case, salt is removed by immersing pollack in water or boiling pollack in water, but at this time, water-soluble components such as amino acids, iron, calcium, phosphorus, and water-soluble vitamins contained in pollack are lost. do.

The aging step (S10) lowers the salinity of the yellow pollack by humidifying it instead of boiling it in water or dissolving it in water to prevent excessive sodium intake when eating yellow pollack, and amino acids, It is effective in preventing loss of iron, calcium, and phosphorus-soluble vitamins.

The dried pollack humidified in the aging step (S10) goes through a grooming step (S20) of tapping and trimming in a tapping machine.

Specifically, the grooming step (S20) has an effect of softening the hardened flesh of the pollack and facilitating bone removal in the manufacturing process of the pollack. In addition, by beating the dried pollack, there is an effect of resolving a phenomenon in which the proteins of the pollack are agglomerated during the manufacturing process. Thereafter, bones, heads, skins, and flesh are separated from the pounded pollack.

At this time, the tapping machine used in the grooming step (S20) may be an electric press machine, and it is natural that the dried pollack can be tapped manually.

It goes through a cutting step (S30) of cutting the yellow pollack trimmed in the trimming step (S20) into a predetermined size. Preferably, it may be formed in a shape of 1 cm in the width direction and 4 cm in the length direction.

At this time, by forming the hwangtae in the shape of a 1 * 4cm, there is an effect of minimizing the occurrence of wounds in the oral cavity suitable for the oral structure of general small dogs and infants.

In addition, by forming the 1 * 4cm yellow pollack in a vegetable shape, it is effective to increase the texture when ingested and to improve the yield by minimizing the powder generated during the manufacturing process.

The dried pollack cut in the cutting step (S30) is subjected to a first drying step (S40) of drying with hot air at 90 to 110 ° C. for 1 to 2 hours. More preferably, it can be dried at 100°C for 2 hours.

At this time, the primary drying step (S40) has an effect of removing the moisture generated in the aging step (S10) and preventing deterioration due to moisture in the distribution process.

The dried pollack dried in the primary drying step (S40) is subjected to a near-infrared drying step (S50) of reconstitution at a temperature of 60 to 80 ° C. for 1 to 2 hours with near-infrared rays.

In the near infrared drying step (S50), it is preferable to dry at a temperature of 70° C. for 2 hours.

At this time, the near-infrared rays used in the near-infrared drying step (S50) is a method of using infrared rays having a short near-infrared wavelength, and since the heat is directly transmitted only to the food to heat it, it is effective to penetrate into the food and dry it. In addition, it has a high transmittance compared to other wavelengths, so it has an effect of drying in a short period of time and has an excellent drying effect by simultaneously drying the surface and the outside. In addition, it is possible to maintain the unique properties and original taste of food without destroying nutrients and components.

That is, by drying the dried pollack primarily dried in the near-infrared drying step (S50) at a temperature of 70 ° C. for 2 hours, it is effective to dry and sterilize the inside in a short time without loss of nutrients and components of the pollack.

In addition, in the first drying step (S40), the dried pollack forms a rough surface due to moisture removal, and then, by drying the pollack with near infrared rays in the near infrared drying step (S50), there is an effect of making the surface and texture of the pollack soft. That is, by passing through the first drying step (S40) and providing a near-infrared drying step (S50), there is an effect of improving the flavor and appearance by softening the surface while drying the pollack.

93 to 95 parts by weight of the yellow pollack reconstituted in the near-infrared drying step (S50) goes through a weighing step (S60).

Specifically, in the weighing step (S60), 93 to 95 parts by weight of the dried pollack and 5 to 7 parts by weight of cheese reconstituted in the near-infrared dry coating system (S50) are weighed.

At this time, the combination of the weighed pollack and the cheese maximizes the flavor of the cheese while maintaining the flavor and appearance of the pollack, and balances the nutrition of the pollack and the nutrition of the cheese, thereby improving health when ingested. There is an effect that can be increased.

The cheese may be hard cheese, semi-hard cheese or soft cheese, for example, in the case of hard cheese, cheddar cheese, grana padano cheese, edam cheese or gouda cheese ) can be used, and in the case of semi-hard cheese, sharp cheddar cheese, Monterey jack cheese or emmental cheese can be used, and in the case of soft cheese, brie cheese , camembert cheese, gorgonzola picante cheese, mozzarella cheese, processed cheese, or string cheese may be used, but is not limited thereto. When eating yellow pollack coated with cheese, you can feel the unique aroma and taste of cheese, which can improve your preference.

More preferably, the cheese is cream cheese, mozzarella (mozzarella cheese), cottage cheese, goat cheese, cheddar cheese, Parmesan cheese and In this case, the cheese is lower in lactose (lactose) than general cheese and has a relatively low fat content.

That is, when cheese with a high lactose content is consumed by companion animals with low lactose decomposition enzymes or by adults with lactose intolerance, problems such as diarrhea, abdominal pain, and indigestion are caused. Adding cheese with a low lactose) content has the effect of solving the above problems.

In addition, since the cheese is low in salt, it does not cause problems such as heart disease and high blood pressure even when consumed by companion animals, and since the cheese is relatively low in fat compared to other cheeses, it is possible to prevent weight gain due to cheese intake. There are possible effects.

It undergoes a coating step of coating the weighed cheese on the weighed pollack to form a cheese pollack.

At this time, the cheese pollack is formed by coating the cheese on the pollack, and the cheese pollack is formed by coating the pollack in a coating machine using purified water.

Here, the cheese pollack has the effect of softening the rough surface of the pollack, thereby improving the texture, thereby making it easy for infants and pets to consume. In addition, there is an effect of supplementing the ingredients lacking in the pollack and enhancing the appearance and flavor.

Next, the cheese pollock produced through coating in the coating step goes through a secondary drying step (S80) of drying in a microwave dryer for 5 to 10 seconds.

At this time, the cheese pollack is disinfected and sterilized through the secondary drying step (S80) of drying with microwaves, and the larvae eggs that have not been removed in the drying steps (S40, S50) are removed to increase food safety and shelf life. It works.

Conventional techniques dry yellow pollack with heat or near-infrared rays, but in this case, larvae and insect eggs inside the yellow pollack cannot be sufficiently removed. At this time, deterioration of yellow pollack is promoted through larval eggs and insect eggs, resulting in a decrease in shelf life and a problem in that the unique appearance and flavor of yellow pollack is deteriorated.

That is, in the secondary drying step (S80) of microwave-drying the cheese pollock, larvae and insect eggs inside the cheese pollen are eradicated, thereby preserving the appearance and flavor of the cheese pollen and preventing deterioration to increase shelf life. It has the effect of doing it.

In addition, by drying the dried pollack in a microwave after going through hot air drying in the first drying step (S40) and near infrared drying in the near infrared drying step (S50), the flavor and appearance of the dried pollack can be increased and sterilized while preserving nutrients. There are possible effects.

At this time, the microwave drying has the effect of uniformly heating the inside and outside of the cheese pollack, and has the advantage of being relatively fast compared to other drying methods, so that the manufactured cheese pollack can be dried in successive steps before packaging and shipping. There are advantages in the production and manufacturing process.

The cheese pollack sterilized by microwave in the secondary sterilization step (S80) goes through a primary packaging step (S90) of repackaging enclosing an oxygen scavenger such as silica gel.

At this time, the oxygen scavenger may be formed of an oxygen scavenger such as silica gel, iron powder, or calcium chloride, and the oxygen scavenger has an effect of absorbing internal moisture and lowering humidity to prevent deterioration of the packed cheese form.

In addition, by enclosing the deoxidizing material, there is an effect of preventing the propagation of mold, aerobic microorganisms, etc., preventing the change of raw materials, and increasing the shelf life.

At this time, as the inner packaging material used in the primary packaging step (S90), it is preferable to use vinyl to which a nylon material in a stable state is bonded.

Next, the cheese pollack packaged in the primary packaging step (S90) is externally packaged with an outer packaging material, and the expiration date, manufacturing date, packaging date, and ingredient information are automatically stamped through the secondary packaging step (S100).

At this time, it is preferable to use polyethylene vinyl as the outer packaging material used in the secondary packaging step (S100).

In the case of only primary packaging, a good environment for hatching of larvae is formed, and the product is deteriorated by the larvae, and the shelf life is shortened. In addition, the smell of vinyl and the smell introduced from the outside are combined with the cheese, resulting in a problem of deteriorating the appearance and flavor of the cheese.

That is, by providing the primary packaging step (S90) of enclosing the cheese pollack with a deoxidizing material and inner packaging, and the secondary packaging step (S100) of externally packaging the internally packaged cheese pollack with an outer packaging material, the cheese It has the effect of preventing deterioration of yellow pollack and increasing the shelf life.

On the other hand, in the cheese pollock formed by coating the weighed pollack with the weighed cheese, use a metal detector to check whether metal flows in, and to check whether metal flows in the cheese pollack by a metal detector before packaging, prior to product shipment. Food safety can be ensured.

Next, the cheese pollack packaged in the secondary packaging step (S100) goes through a storage step (S110) of storing at a temperature of -15 to -20 ° C. to maintain freshness.

The outer packaging of the cheese macho can be stored at -15 to -20 ° C to reduce deterioration and contamination of the cheese macho and facilitate distribution.

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, the following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited to the following examples. Contents not described herein can be technically inferred by those skilled in the art, so descriptions thereof will be omitted.

Example 1

After the selected yellow pollack was humidified and aged in a large humidifier for 48 hours, it was pounded for a predetermined time in a pounding machine to soften the flesh of the yellow pollack, and the skin, head, and flesh were separated, and then cut into 1cm * 4cm size.

The cut yellow pollack was dried in hot air at 100 ° C for about 2 hours, and then re-cooked with near-infrared rays at 70 ° C for about 2 hours in a near-infrared machine.

475 g of dried pollack dried with hot air and near-infrared rays were weighed, and 25 g of cheese was weighed, and then 25 g of cheese was coated with purified water in a coating machine to form cheese pollack.

After forming the cheese pollen, it was dried and sterilized for about 10 seconds in a microwave oven in a microwave dryer. The sterilized cheese pollack was packaged internally with a nylon-added inner packaging material after adding an oxygen scavenger, and then externally packaged with an outer packaging material made of polyethylene.

The outer packaging material for cheese was frozen and stored at -15 to -20 ° C.

Comparative Example 1

In Comparative Example 1, cheese pollock was prepared in the same manner as in Example 1, but near-infrared ray drying was not performed.

Specifically, after humidifying and maturing the selected pollack in a large humidifier for 48 hours, it is pounded for a predetermined time in a tapping machine to soften the flesh of the pollack, and after separating the skin, head, and flesh, It was cut.

The chopped pollack was dried with hot air at 100℃ for 2 hours, 475g of dried pollack was weighed, 25g of cheese was weighed, and 25g of cheese was coated with purified water in a coating machine. Cheese mold was formed.

After forming the cheese pollen, it was dried and sterilized for about 10 seconds in a microwave oven in a microwave dryer. The sterilized cheese pollack was packaged internally with a nylon-added inner packaging material after adding an oxygen scavenger, and then externally packaged with an outer packaging material made of polyethylene.

The outer packaging material for cheese was frozen and stored at -15 to -20 ° C.

Comparative Example 2

In Comparative Example 2, pollack cheese was prepared in the same manner as in Example 1, but after drying the pollack in near-infrared rays, the dried pollack in near-infrared rays was dried with hot air.

Specifically, after humidifying and maturing the selected pollack in a large humidifier for 48 hours, it is pounded for a predetermined time in a tapping machine to soften the flesh of the pollack, and after separating the skin, head, and flesh, It was cut.

The cut yellow pollack was dried in a near-infrared machine at 70 ° C for about 2 hours and then dried with hot air at 100 ° C for 2 hours.

475 g of dried pollack dried with hot air and near-infrared rays were weighed, and 25 g of cheese was weighed, and then 25 g of cheese was coated with purified water in a coating machine to form cheese pollack.

After forming the cheese pollen, it was dried and sterilized for about 10 seconds in a microwave oven in a microwave dryer. The sterilized cheese pollack was packaged internally with a nylon-added inner packaging material after adding an oxygen scavenger, and then externally packaged with an outer packaging material made of polyethylene.

The outer packaging material for cheese was frozen and stored at -15 to -20 ° C.

Comparative Example 3

In Comparative Example 3, cheese pollock was prepared in the same process as Example 1, but after forming the cheese pollack, it was not dried in a microwave.

After the selected yellow pollack was humidified and aged in a large humidifier for 48 hours, it was pounded for a predetermined time in a pounding machine to soften the flesh of the yellow pollack, and the skin, head, and flesh were separated, and then cut into 1cm * 4cm size.

The cut yellow pollack was dried with hot air at 100 ° C for about 2 hours, and then re-cooked with near-infrared rays at 70 ° C for about 2 hours in a near-infrared machine.

475 g of dried pollack dried with hot air and near-infrared rays were weighed, and 25 g of cheese was weighed, and then 25 g of cheese was coated with purified water in a coating machine to form cheese pollack.

After forming the cheese pollack, the oxygen agent was added to the cheese pollack, the inner packaging material to which nylon was added, and then the outer packaging material was formed of polyethylene material.

The outer packaging material for cheese was frozen and stored at -15 to -20 ° C.

Comparative Example 4

In Comparative Example 3, cheese pollock was manufactured in the same process as Example 1, but the secondary packaging step of outer packaging with an outer packaging material was omitted.

After the selected yellow pollack was humidified and aged in a large humidifier for 48 hours, it was pounded for a predetermined time in a pounding machine to soften the flesh of the yellow pollack, and the skin, head, and flesh were separated, and then cut into 1cm * 4cm size.

The cut yellow pollack was dried with hot air at 100 ° C for about 2 hours, and then re-cooked with near-infrared rays at 70 ° C for about 2 hours in a near-infrared machine.

475 g of dried pollack dried with hot air and near-infrared rays were weighed, and 25 g of cheese was weighed, and then 25 g of cheese was coated with purified water in a coating machine to form cheese pollack.

After forming the cheese pollen, it was dried and sterilized for about 10 seconds in a microwave oven in a microwave dryer. The sterilized cheese pollock was packaged in an inner packaging material to which nylon was added with the addition of an oxygen scavenger, and frozen and stored at -15 to -20 ° C.

Experimental example

A sensory test was conducted on 10 men and women of various ages from 20s to 50s, and the sensory properties of the cheese pollack of Example 1 and Comparative Examples 1 to 4 of the present invention were compared and evaluated.

The sensory evaluation technique is a ranking test method, which is divided into four items such as color, aroma, taste, and overall preference, and measured by a preference scale method of 10 points, and the average is calculated and shown in Table 1 below.

In the case of shelf life, the date on which deterioration occurred was measured while the cheese pollack of Examples and Comparative Examples 1 to 4 were stored at room temperature (25 ° C.) and is shown in Table 1 below.

Item Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 color 8.9 8.2 8.3 8.2 7.9 incense 8.5 7.9 7.8 8.1 7.8 taste 8.7 8.2 7.9 8.2 7.7 overall sign 8.7 8.1 8.0 8.2 7.8 expiration date 14 days 9 days 12 days 8 days 9 days

As shown in Table 1, the cheese pollock of Example 1 had the highest scores than Comparative Examples 1 to 4 in all items, and in particular, received a very high preference in overall acceptability.

In addition, as the shelf life of Example 1 only occurs after 14 days, it can be seen that there is an effect of increasing the shelf life of about 15% to 75% when compared to Comparative Examples 1 to 4.

Although the embodiments of the present invention have been described with reference to the above and accompanying drawings, those skilled in the art to which the present invention pertains can implement the present invention in other specific forms without changing the technical spirit or essential features. You will understand that there is Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

S10: ripening stage
S20: tapping step
S30: cutting step
S40: 1st drying step
S50: Near-infrared drying step
S60: weighing step
S70: coating step
S80: 2nd drying step
S90: 1st packaging step
S100: 2nd packaging step
S110: storage step

Claims (6)

A ripening step of ripening by humidifying yellow pollack;
A grooming step of tapping the aged pollack to soften the texture, and removing and trimming the head and shell of the pollack;
A cutting step of cutting the trimmed pollack to form a predetermined size;
A first drying step of drying the chopped yellow pollack with hot air;
A weighing step of weighing 93 to 95 parts by weight of the dried pollack and 5 to 7 parts by weight of cheese;
A coating step of coating the measured cheese with the weighed pollack to form a cheese pollack;
A secondary drying step of microwave-drying the cheese pollack in a microwave dryer; and
A method for manufacturing cheese pollack comprising a packaging step of weighing and individually packaging the microwave-dried cheese pollack and sealing the product. According to claim 1,
Cheese pollock production method further comprising a near-infrared drying step of reconstituting the dried pollack with near-infrared rays in the first drying step. According to claim 1,
the cheese,
Cream cheese, mozzarella (mozzarella cheese), cottage cheese, goat cheese, cheddar cheese, Parmesan cheese, and mixtures thereof Cheese pollock manufacturing method, characterized in that. According to claim 1,
In the packaging step,
A primary packaging step of adding an oxygen scavenger to the cheese pollock and sealing it with an inner packaging material;
A method for manufacturing cheese pollock, characterized in that it is formed in a secondary packaging step of sealing the cheese pollock sealed with an inner packaging material with an outer packaging material and sealing the product. According to claim 1,
In the cutting step,
Cheese pollack manufacturing method, characterized in that the yellow pollack is cut into 1 to 1.5 cm in the width direction and 4 to 4.5 cm in the length direction to form a stick shape. According to claim 1,
Cheese pollock manufacturing method characterized in that it further comprises a storage step of freezing the packaged cheese pollack in the packaging step.

Images