KR950010785A - Manufacturing method of fried food - Google Patents

Manufacturing method of fried food Download PDF

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Publication number
KR950010785A
KR950010785A KR1019930021496A KR930021496A KR950010785A KR 950010785 A KR950010785 A KR 950010785A KR 1019930021496 A KR1019930021496 A KR 1019930021496A KR 930021496 A KR930021496 A KR 930021496A KR 950010785 A KR950010785 A KR 950010785A
Authority
KR
South Korea
Prior art keywords
fried
squid
meat
flour
food
Prior art date
Application number
KR1019930021496A
Other languages
Korean (ko)
Inventor
박근영
Original Assignee
박근영
주식회사 삼영
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 박근영, 주식회사 삼영 filed Critical 박근영
Priority to KR1019930021496A priority Critical patent/KR950010785A/en
Publication of KR950010785A publication Critical patent/KR950010785A/en

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  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

본 발명은 연육, 오징어, 밀가루, 옥수수전분, 야채등을 주원료로하여 즉석에서 튀겨 먹을 수 있도록한 꼬치튀김식품의 제조방법에 관한 것으로, 본 발명의 실시예로는 오징어 50%, 연육 20%, 오징어엑기스 2%, 빵가루 13%,튀김가루 14%, 소맥전분 0.2%, 식염 0.8%를 자동혼합기에 넣어 혼합시킨다음 혼합된 원료를 반자동 볼성형기에 넣어 95℃에서 30분간 가열시킨후 35℃로 냉각시켜 오징어볼을 제조함을 특징으로 한 것이며, 이와같이 제조되는 본 발명의 튀김식품은 꼬지에 맛이 각기 다른 3가지에 식품이 꽂아져 있어 종래 튀김식품에 비하여 어린이나 학생들이 즐겨 먹을수 있는 매우 우수한 식품인 것이며, 특히 본 발명은 나무 꼬지를 잡고 즉석에서 튀김식품을 먹을 수가 있어 위생적이고도 매우 편리한 장점이 있는 방법인 것이다.The present invention relates to a method for producing fried skewered food, which is made of fried meat, squid, flour, corn starch, vegetables, etc., as a main ingredient, which can be immediately fried. In an embodiment of the present invention, squid 50%, meat 20%, Squid Extract 2%, Bread Flour 13%, Fried Flour 14%, Wheat Starch 0.2%, Salt 0.8% are mixed in an automatic mixer, and the mixed raw materials are put into a semi-automatic ball molding machine and heated at 95 ℃ for 30 minutes and then heated to 35 ℃. It is characterized in that the squid ball is prepared by cooling, the fried foods of the present invention is prepared in three different kinds of foods on the skewers so that the food is very good that children or students can enjoy compared to the conventional fried foods It is a food, and in particular, the present invention is a method that has the advantage of being hygienic and very convenient to eat fried food on the fly by holding a wooden skewer.

Description

꼬지 튀김 식품의 제조방법Manufacturing method of fried food

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

본 발명의 꼬지 튀김식품 사시도.Skewer fried food perspective view of the present invention.

Claims (3)

오징어 50%, 연육 20%, 오징어엑기스2%, 빵가루 13%, 튀김가루 14%. 소맥전분 0.2%, 식염 0.8%를 자동혼합기에 넣어 혼합시킨다음 혼합된 원료를 반자동 볼성형기에 넣어 95℃에서 30분간 가열시킨후 35℃로 냉각시켜 오징어볼을 제조함을 특징으로 하는 꼬지 튀김식품의 제조방법.Squid 50%, Meat 20%, Squid Extract 2%, Bread Flour 13%, Fried Flour 14%. Put the wheat starch 0.2%, salt 0.8% into the automatic mixer, and then put the mixed raw material into a semi-automatic ball molding machine, heated at 95 ℃ for 30 minutes and cooled to 35 ℃ to prepare a squid ball Manufacturing method. 연육 47%. 옥수수전분 14%. 난백 7%, 빵가루 13%, 튀김가루 14%, 씨즈닝파우다 0.5%, 게엑시스 1.0%, 게향 0.8%. 젓산칼슘 0.5%, 식염 1.9%, 설탕 0.3%를 자동혼합기에 넣어 혼합시킨다음 혼합된 원료를 반자동 볼성형기에 넣어 95℃에서 30분간 35℃로 냉각시켜 게맛살을 제조함을 특징으로하는 꼬지튀김식품의 제조방법.Breeding 47%. Corn starch 14%. Egg white 7%, bread powder 13%, fried powder 14%, seasoning powder 0.5%, crab extract 1.0%, crab flavor 0.8%. 0.5% calcium salt, 1.9% salt, 0.3% sugar are mixed in an automatic mixer, and the mixed raw materials are put in a semi-automatic ball molding machine and cooled at 95 ° C for 30 minutes at 35 ° C to prepare crab meat. Manufacturing method of food. 연육 46%, 옥수수전분 11%, 난백 7%, 과 0.7%, 양파 2.3%, 당근 5.4%, 후추 0.1%, 빵가루 13%, 튀김가루 14%, 젓산칼슘 0.5%를 자동혼합기에 넣어 혼합시킨다옴 혼합된 원료를 반자동 볼성형기에 넣어 95℃에서 30분간 35℃로 냉각시켜 야채맛살을 제조함을 특징으로하는 꼬지튀김식품의 제조방법.Meat 46%, corn starch 11%, egg white 7%, fruit 0.7%, onion 2.3%, carrot 5.4%, pepper 0.1%, bread flour 13%, fried flour 14%, calcium nitrate 0.5% in an automatic mixer Put the mixed raw material into a semi-automatic ball molding machine and cooled to 35 ℃ at 30 ℃ 95 ℃ manufacturing method of fried foods, characterized in that for producing vegetable flavor meat. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019930021496A 1993-10-13 1993-10-13 Manufacturing method of fried food KR950010785A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019930021496A KR950010785A (en) 1993-10-13 1993-10-13 Manufacturing method of fried food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019930021496A KR950010785A (en) 1993-10-13 1993-10-13 Manufacturing method of fried food

Publications (1)

Publication Number Publication Date
KR950010785A true KR950010785A (en) 1995-05-15

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019930021496A KR950010785A (en) 1993-10-13 1993-10-13 Manufacturing method of fried food

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KR (1) KR950010785A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040009998A (en) * 2002-08-03 2004-01-31 정승수 Production method of fried meat
KR100437685B1 (en) * 2001-08-06 2004-06-26 하희숙 a

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100437685B1 (en) * 2001-08-06 2004-06-26 하희숙 a
KR20040009998A (en) * 2002-08-03 2004-01-31 정승수 Production method of fried meat

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