KR910002481B1 - Process for making instant fish cake - Google Patents

Abstract

An boiled fish paste is prepd by mixing with 80-85% fish- meat, 2% edible salt, 8-10% starch, condiments and 5-8% other additives, shaping, flying in the oil bath, roasting and steaming. The prepd. boiled fish paste is packed into a retort pouch with a pack of seasoning soln. contg. anchovy, sea tangle and other condiments. The resulting retort pouch is sterilized at 110-125 deg.C in the autoclave, cooled and microwave-treated for 60-90 sec. to obtain the final product.

Description

Manufacturing method of instant fish paste

Figure is a process block diagram of the present invention.

The present invention relates to a method for producing instant fish paste which can preserve the inherent taste of fish paste having excellent texture for a long time. Particularly, the paste of fish paste and seasoning solution are put into a container in which a separator is formed and sterilized to enhance the long term shelf life. It relates to a manufacturing method.

Conventional instant fish cakes are formed by immersing the fish paste at high temperature and then quenching them, cooling them, and then sealing and packing the sterilized fish paste and the seasoned seasoning liquid together in a container. Sterilized for 40 minutes.

Such instant fish paste is sealed and packaged with fish paste and seasoning liquid. The seasoning liquid is interrupted during the sterilization treatment at high temperature and high pressure. The tissue of the network structure, which is the source fiber of, is destroyed, and the elasticity is remarkably reduced, thus reducing the texture.

In addition, when the seasoning liquid is introduced into the fish paste, the flavor components of the fish paste are also spilled into the seasoning liquid, causing off-flavor by high temperature and high pressure.

As a result of the destruction of the network-structured tissue, which is the source fiber of fish, and the deterioration of taste components leaked from the fish cake, not only the texture was significantly reduced but also the preservation period was significantly shortened.

In order to solve the problems described above, the present invention is formed from fish meat 80-85%, salt 2%, starch 8-10% and other subsidiary materials 5-8% of fish paste, baked or steamed fish paste and anchovy, Seasoned liquids added with kelp and seasonings are placed in a container made of retort film, which is a partition, and then sealed and firstly sterilized in a high-temperature autoclave, and after cooling, secondly sterilized by MICROWAVE. As described in detail by process as follows.

[Step 1]

Add 80% to 85% of fish paste, 80% to 85% of salt, 8-10% of starch, and 5-8% of seasonings and other subsidiary ingredients. Make fish paste, seasoning solution by adding anchovies, kelp, and other seasonings.

Second Process

The fish paste and seasoning liquid prepared as in the first step are sealed and packed in an appropriate amount in a retort material container capable of separating and containing the membrane.

[Step 3]

The sealed packaged product was first sterilized in a high pressure autoclave at 110-125 ° C. for 40-50 minutes, then cooled for 20-40 minutes in 10-15 ° C. cooling water, and irradiated with microwave for 60-90 seconds. It was commercialized by secondary sterilization.

The instant fish paste of the present invention prepared through the above process is sealed and packaged in a retort container with the fish paste and seasoning liquid separated, so there is no fear that the unique film of the fish paste and the taste of the seasoning liquid may be lost even at high temperature and high pressure. There is no fear that the network structure of fish meat may be destroyed due to deterioration or expansion, and there is an advantage in that it is possible to promptly taste the texture of a unique taste without odor from fish paste and seasoning liquid.

In addition, it is a useful invention that increases the long-term preservation by reducing the conditions of deterioration as the fish paste and seasoning solution is separately accommodated.

Claims (1)

In preparing instant fish paste with fish paste prepared by mixing fish meat, salt, starch and other raw materials, anchovy, kelp, and seasoning, the fish paste and seasoning liquid are sealed and packed in a retort container that can be separately accommodated. Next, the first sterilization treatment for 40-50 minutes in a 110-125 ℃ high-temperature autoclave, and then cooled for 20-40 minutes in a cooling water of 10-15 ℃ and irradiated for 60-90 seconds with microwave again characterized in that the second sterilization Method for preparing instant fish paste.

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