KR100288016B1 - Manufacturing method of fish paste containing anchovy powder and raw pumpkin - Google Patents
Manufacturing method of fish paste containing anchovy powder and raw pumpkin Download PDFInfo
- Publication number
- KR100288016B1 KR100288016B1 KR1019980054055A KR19980054055A KR100288016B1 KR 100288016 B1 KR100288016 B1 KR 100288016B1 KR 1019980054055 A KR1019980054055 A KR 1019980054055A KR 19980054055 A KR19980054055 A KR 19980054055A KR 100288016 B1 KR100288016 B1 KR 100288016B1
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- Prior art keywords
- fish
- taste
- fish paste
- manufacturing
- meat
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 종래의 어묵은 근해에서 잡히는 칼치.조기의 연육만을 취출하여 만들었으므로 그 맛이 구수하고 칼슘.칼륨 등 영양소가 풍부하여 부식이나 성장기 학생들의 도시락 반찬 등으로 많이 취식되었던 바, 지금은 근해의 어족자원이 고갈됨에 따라 어획이 저조하여 그나마 잡히는 어류는 양식하는 축양장으로 많이 소비되는 관계로 칼치.조기의 가격이 상승되므로 인해 부담이 가중되어 명태나 물매기 등으로 대신 사용하므로써 맛과 영양소가 현저히 떨어지므로 고유의 어묵맛이 우러나지 않을뿐만 아니라 근래에는 수입 수산물의 연육을 사용하게 되어 외화를 많이 낭비하게 되는 등의 폐단을 해결하기 위해 농촌에서 농약의 살포가 없이 양산되면서 당질 섬유질이 대량 함유된 건강식품인 호박과 칼슘 성분이 풍부한 멸치를 미분쇄하여 어묵을 제조시에 사용하므로써 전통적인 고유의 어묵맛을 살리고 유익한 영양소를 크게 보충하면서 제조원가를 절감할 수 있도록 그 제조방법을 발명한 것임.The present invention is made from the traditional fish paste fish cut off the sea. Since it is made by taking only the early meat, the taste is delicious and rich in nutrients such as calcium and potassium, and it is eaten a lot by the lunch box side dishes of students during the corrosion and growing season. As fish stocks are depleted due to the depletion of fish stocks, fish caught at low prices are consumed in farms that raise aquaculture.The price of early fish increases, which adds to the burden and increases the burden of pollock and seals. Not only does it significantly reduce the intrinsic taste of fish cakes, but also contains a large amount of sugar fiber as it is mass-produced without spraying pesticides in rural areas in order to solve the shortcomings such as the use of imported fish meat and waste a lot of foreign currency. Crushed anchovies rich in pumpkin and calcium Will the inventor of a method for manufacturing By using the Josie revive the traditional taste of the unique fish paste to reduce manufacturing costs while greatly complement the beneficial nutrients.
Description
본 발명은 멸치가루와 생호박이 함유된 어묵의 제조방법에 관한 것으로 연육에 영양소가 풍부한 멸치가루와 생호박을 각각 미분쇄 혼합하여 식감(食感)과 소화율이 월등한 어묵을 만들어 필요할때에 편리하게 취식할 수 있게 한 것이다.The present invention relates to a method of manufacturing fish paste containing anchovy powder and raw pumpkin, and finely mixed with anchovy powder and raw pumpkin rich in nutrients in meat to make fish paste with excellent texture and digestibility when necessary. It is convenient to eat.
종래의 어묵은 근해에서 잡히는 칼치.조기의 연육만을 취출하여 만들었으므로 그 맛이 구수하고 칼슘.칼륨 등 영양소가 풍부하여 부식이나 성장기 학생들의 도시락 반찬 등으로 많이 취식되었던 바, 지금은 근해의 어족자원이 고갈됨에 따라 어획이 저조하여 그나마 잡히는 어류는 양식하는 축양장으로 많이 소비되는 관계로 칼치.조기의 가격이 상승되므로 인해 부담이 가중되어 명태나 물매기 등으로 대신 사용하므로써 맛과 영양소가 현저히 떨어지므로 고유의 어묵맛이 우러나지 않을뿐만 아니라 근래에는 수입 수산물의 연육을 사용하게 되어 외화를 많이 낭비하게 되는 등의 폐단이 있었다.Traditional fish paste is cutlery caught in the sea. Since it is made by taking only early meat, the taste is delicious and rich in nutrients such as calcium and potassium. As the fish catches poorly due to the depletion, fish caught in the farm are consumed a lot in farming farms.The price of the seaweed rises, so the burden is increased, and the taste and nutrients are drastically reduced because it is used instead of pollack and seals. In addition to the inherent taste of fish paste, in recent years there has been a waste of foreign currency wasted by using the meat of imported seafood.
본 발명은 상기와 같은 폐단을 해결하기 위해 농촌에서 농약의 살포가 없이 양산되면서 당질 섬유질이 대량 함유된 건강식품인 호박과 칼슘성분이 풍부한 멸치를 미분쇄하여 어묵을 제조시에 사용하므로써 전통적인 고유의 어묵맛을 살리고 유익한 영양소를 크게 보충하면서 제조원가를 절감할 수 있도록 그 제조방법을 발명한 것으로 공정별로 상세히 설명하면 다음과 같다.The present invention has been traditionally inherent in the production of fish paste by grinding the anchovies rich in pumpkin and calcium, which is a health food containing a large amount of sugar fiber, while being mass produced without spraying pesticides in rural areas in order to solve the above-mentioned problems. Invented the manufacturing method to reduce the manufacturing cost while saving the fish cake flavor and greatly supplement the beneficial nutrients will be described in detail by process.
연육 66.7 %Breeding 66.7%
소맥분 16 %Wheat flour 16%
생호박 8 %Fresh Pumpkin 8%
멸치가루 6 %Anchovy powder 6%
식염 3 %Saline 3%
솔빈산칼륨 0.2 %Potassium Sorbate 0.2%
감미료 0.1 %Sweetener 0.1%
계 100 %Total 100%
제 1 공 정1st process
잘 익은 생호박 8 % 을 세척하여 꼭지와 내부 호박씨를 제거하고 세분한 후 캇터기에서 잘게 파쇄한 즙을 임의의 용기에 넣어 변질을 방지하기 위해 냉장 또는 냉동보관한다.Wash 8% of ripe zucchini to remove the nipples and internal pumpkin seeds. After subdividing, crush the juice from the cutter into any container and refrigerated or frozen to prevent deterioration.
제 2 공 정Second Process
건조된 멸치 6 % 를 분쇄기에서 1차 파쇄하고 다시 2차 3차 미분쇄기에서 분말화한다.The dried anchovy 6% is first crushed in the mill and again powdered in a second tertiary mill.
제 3 공 정Third Process
연육(칼치.조기.명태) 66.7 % 를 캇터기에 투입하여 6분∼10분간 가동 파쇄하여 어죽 형상을 만든다.66.7% of meat (cut, early seasoned, pollack) is put into the cutter and it is crushed for 6-10 minutes to make the shape of fish.
제 4 공 정4th Process
제3공정을 거친 어죽에 제1공정의 생호박즙 8 % 와 식염 3 %, 솔빈산칼륨 0.2 %, 감미료 0.1 % 를 첨가하여 5분 정도 혼합한다.After the third step, 8% of fresh zucchini juice, 3% of salt, 0.2% of potassium sorbate, and 0.1% of sweetener are added and mixed for about 5 minutes.
제 5 공 정5th Process
제4공정을 거친 혼합물에 소맥분 16 % 와 제2공정의 멸치분말 6 % 를 투입한 후 7분∼10분간 혼합하여 임의의 형상으로 된 성형기에서 성형 제조하는 것이다.16% of wheat flour and 6% of anchovy powder of the second step are added to the mixture which has passed through the fourth step, mixed for 7 minutes to 10 minutes, and then molded in a shaper having an arbitrary shape.
이와같이 된 본 발명은 선도(鮮渡)가 좋은 칼치.조기 등의 연육 66.7 % 만을 취출하여 캇터기에 투입하여 6분∼10분간 정도 파쇄하여 어죽 형상을 만든 상태에서 섬유질과 칼슘이 많은 생호박즙 8 % (수분이 많아 변질이 빨리 되기 때문에 비수기에 대비해 급냉동하여 보관하였다가 수시로 필요한 양 만큼 사용하면 편리함)을 투입하여 호박 고유의 색체가 연육에 충분히 침투 표출되게 하고 함유된 당분은 감미료의 절감시키는 작용을 하며 식염 3 %, 솔빈산칼륨 0.2 %, 감미료 0.1 % 를 첨가하여 5분∼7분간 혼합시에 온도가 12℃ 이내로 유지시키기 위해 냉각수를 적량 투입시켜 조절한 후에 소맥분 16 % 와 멸치분말 6 % 를 투입하여 7분∼10분 정도 혼합하면 호박 천연색의 어묵이 형성되므로 성형기에서 원하는 형상과 모양으로 성형하면 되는 것이다. 어묵 제조 공정중에 멸치분말 6 % 를 최종 투입하는 것은 기름기가 많으므로 온도의 상승을 다소 억제하기 위함인 것이다.The present invention as described above is good freshness of the cutlass, raw meat such as early 66.7% of the take out and put into the cutter to crush for about 6 to 10 minutes to make the shape of the skin, raw green pumpkin juice with a lot of fiber and calcium 8% (convenient to store quickly after freezing in case of low season because it has a lot of moisture, so it is easy to change the season), so that the unique color of pumpkin is penetrated into the meat, and the sugar contained is reduced sweetener. After adding 3% of salt, 0.2% of potassium sorbate, and 0.1% of sweetener, the mixture is adjusted by adding a suitable amount of cooling water to keep the temperature within 12 ℃ when mixing for 5-7 minutes. If you add 6% and mix for about 7 to 10 minutes to form a pumpkin of natural color of amber, it can be molded in the desired shape and shape in the molding machine. The final addition of 6% of anchovy powder during the fish paste manufacturing process is intended to suppress the rise of temperature somewhat because of the greasy content.
이와같은 공정으로 제조되는 어묵은 호박의 천연색이 표출되므로 친근감이 있고 인체에 활력소를 제공하는 유익한 영양소가 골고루 함유되어 있으면서 질감(質感)이 부드러워 부식(副食)으로 취식하면 건강이 증진되며 과잉 생산되는 멸치를 분말화하여 대량 소비하므로써 고가인 수산물을 수입하지 않아도 되므로 외화를 절약할 수 있고 어묵의 맛은 살리고 품질은 향상시키면서 제조원가를 절감할 수 있는 이점이 있을뿐만 아니라 농·어민들의 소득증대에도 큰 기여를 할 수 있는 효과가 있다.The fish cake made by this process expresses the natural color of amber, so it has a friendly feeling and evenly contains the beneficial nutrients that provide vitality to the human body. The texture is soft and the food is improved by eating with corrosion. Powdered anchovies are not consumed by importing expensive fish products by consuming large quantities, which can save foreign currency, improve the taste of fish paste, improve the quality and reduce manufacturing costs, and increase the income of farmers and fishermen. There is an effect that can contribute.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980054055A KR100288016B1 (en) | 1998-12-07 | 1998-12-07 | Manufacturing method of fish paste containing anchovy powder and raw pumpkin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980054055A KR100288016B1 (en) | 1998-12-07 | 1998-12-07 | Manufacturing method of fish paste containing anchovy powder and raw pumpkin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20000038901A KR20000038901A (en) | 2000-07-05 |
| KR100288016B1 true KR100288016B1 (en) | 2001-05-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019980054055A Expired - Fee Related KR100288016B1 (en) | 1998-12-07 | 1998-12-07 | Manufacturing method of fish paste containing anchovy powder and raw pumpkin |
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| Country | Link |
|---|---|
| KR (1) | KR100288016B1 (en) |
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1998
- 1998-12-07 KR KR1019980054055A patent/KR100288016B1/en not_active Expired - Fee Related
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| Publication number | Publication date |
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| KR20000038901A (en) | 2000-07-05 |
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