KR100222171B1 - Fish & meat sausage and a method for manufacturing it - Google Patents

Fish & meat sausage and a method for manufacturing it Download PDF

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KR100222171B1
KR100222171B1 KR1019970026631A KR19970026631A KR100222171B1 KR 100222171 B1 KR100222171 B1 KR 100222171B1 KR 1019970026631 A KR1019970026631 A KR 1019970026631A KR 19970026631 A KR19970026631 A KR 19970026631A KR 100222171 B1 KR100222171 B1 KR 100222171B1
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parts
weight
product
minutes
sausage
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KR1019970026631A
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KR19990002900A (en
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심종섭
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심종섭
주식회사초록식품
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
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  • Manufacturing & Machinery (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

본 발명은 어육과 돈육 및 야채 등을 함유함으로써 편중되기 쉬운 영양소를 고루 섭취할 수 있는 혼합어육소시지 및 그 제조방법을 제공하는 데 있다.The present invention is to provide a mixed fish sausage and a method for producing the same, which can be ingested nutrients tend to be biased by containing fish meat, pork and vegetables.

본 발명에 따르면, 어육 55

Figure kpo00001
60중량부와 돈육 10
Figure kpo00002
15중량부에 식염 1
Figure kpo00003
3중량부를 혼합하여 5분동안 갈아주는 제1분쇄단계(S1)와, 상기 제1분쇄단계(S1)에서 형성된 혼합물에 10
Figure kpo00004
15중량부의 조미료를 첨가해 10분동안 곱게 갈아주는 제2분쇄단계(S2)와, 상기 제2분쇄단계(S2)에서 형성된 혼합물에 30
Figure kpo00005
40중량부의 물과 13
Figure kpo00006
15중량부의 옥수수전분을 첨가해 2분동안 갈아주는 제3분쇄단계(S3)와, 상기 제3분쇄단계(S3)에서 형성된 혼합물에 5
Figure kpo00007
10중량부의 야채를 첨가한 후에 1분동안 갈아 혼합어육소시지 반죽을 형성하는 반죽형성단계(S4)와, 상기 반죽형성단계(S4)에서 형성된 혼합어육소시지 반죽을 필름지에 충진시키는 충진단계(S5)와, 상기 충진단계(S5)에서 상기 필름지에 충진된 제품을 80
Figure kpo00008
85
Figure kpo00009
의 열탕에서 60분동안 자숙시키는 자숙단계(S6)와, 상기 자숙단계(S6)에서 자숙된 제품의 중심부위의 온도가 27
Figure kpo00010
이하가 되도록 냉각시키는 냉각단계(S7) 및, 상기 냉각단계(S7)에서 냉각된 제품을 진공포장하는 진공포장단계(S8)를 포함한다.According to the invention, fish meat 55
Figure kpo00001
60 parts by weight and pork 10
Figure kpo00002
Saline 1 to 15 parts by weight
Figure kpo00003
10 parts to the mixture formed in the first grinding step (S1) and the first grinding step (S1) to grind for 5 minutes by mixing 3 parts by weight
Figure kpo00004
30 parts to the mixture formed in the second grinding step (S2) and the second grinding step (S2) to finely grind for 10 minutes by adding 15 parts by weight of seasonings
Figure kpo00005
40 parts by weight of water and 13
Figure kpo00006
5 parts to the mixture formed in the third milling step (S3) and the third milling step (S3) for grinding for 2 minutes by adding 15 parts by weight of corn starch;
Figure kpo00007
After adding 10 parts by weight of vegetables to grind for 1 minute to form a mixed fish sausage dough (S4) and the filling step (S5) to fill the film paper mixed fish sausage dough formed in the dough forming step (S4) And, the product filled in the film paper in the filling step (S5) 80
Figure kpo00008
85
Figure kpo00009
The heating step (S6) to cook for 60 minutes in the boiling water of the temperature of the center of the product ripened in the cooking step (S6) is 27
Figure kpo00010
Cooling step (S7) for cooling to be below, and vacuum packaging step (S8) for vacuum packaging the product cooled in the cooling step (S7).

Description

혼합어육소시지 및 그 제조방법Mixed fish sausage and its manufacturing method

제1도는 본 발명의 실시예 1에 따른 혼합어육소시지의 제조방법을 도시한 공정도.1 is a process chart showing a method of manufacturing a mixed fish sausage in accordance with Example 1 of the present invention.

제2도는 본 발명의 실시예 2에 따른 혼합어육소시지의 제조방법을 도시한 공정도.2 is a process chart showing a method of manufacturing a mixed fish sausage in accordance with Example 2 of the present invention.

제3도는 본 발명의 실시예 3에 따른 혼합어육소시지의 제조방법을 도시한 공정도.3 is a process chart showing a method of manufacturing a mixed fish sausage in accordance with Example 3 of the present invention.

제4도는 제3도에 도시된 제조방법에 의해 제조된 혼합어육소시지에 꼬챙이가 삽입되어 있는 상태를 도시한 단면도.4 is a cross-sectional view showing a state where the skewer is inserted into the mixed fish sausage prepared by the manufacturing method shown in FIG.

* 도면의 주요부분에 대한 부호의 설명* Explanation of symbols for main parts of the drawings

10 : 혼합어육소시지 20 : 나무꼬챙이10: mixed fish sausage 20: wooden skewer

[발명의 목적][Purpose of invention]

[발명이 속하는 기술분야 및 그 분야의 종래기술][Technical field to which the invention belongs and the prior art in that field]

본 발명은 혼합어육소시지 및 그 제조방법에 관한 것이며, 특히, 어육과 돈육에 여러 종류의 조미료와 옥수수전분을 혼합함으로써 형성되고 간편하게 취식할 수 있도록 제조한 혼합어육소시지 및 그 제조방법에 관한 것이다.The present invention relates to a mixed fish sausage and a method for producing the same, and more particularly, to a mixed fish sausage and prepared by mixing various seasonings and corn starch with fish meat and pork and can be easily eaten.

어육(fish)을 이용한 소시지에는 어육소시지와 혼합어육소시지 및 훈연소시지 등이 있다. 이런 소시지 중에서 어육소시지는 어육을 주성분으로 하고 그 이외의 재료로 소맥전분ㆍ소맥분과 기타 여러 종류의 조미료 및 물 등을 혼합함으로써 제조된다. 이렇게 제조된 어육소시지는 어육에 함유되어 있는 수산물의 단백질 및 소맥전분ㆍ소맥분에 함유되어 있는 탄수화물 등은 다량으로 섭취할 수 있지만, 각종 야채에 함유되어 있는 비타민, 무기질, 섬유소 등은 섭취할 수 없어 영양의 불균형이 발생한다는 문제점이 있다.Sausages using fish include fish sausages, mixed fish sausages and smoked sausages. Among these sausages, the fish sausage is produced by mixing fish starch, wheat flour, and various other seasonings and water with other ingredients. The fish sausage can be ingested in abundant amounts of aquatic protein in fish meat and carbohydrates in wheat starch and wheat flour, but vitamins, minerals and fiber in various vegetables There is a problem that nutritional imbalance occurs.

이런 문제점을 보완하기 위하여 대한민국 특허공보 제93-1254호에는 여러종류의 야채를 첨가하여 제조한 즉석 튀김 어묵소시지 및 그의 제조방법이 기재되어 있다. 그러나, 이런 대한민국 특허공보 제93-1254호에 기재된 바와 같이 구성된 어묵소시지를 취식할지라도 각종 야채에 함유된 비타민, 무기질, 섬유소 등은 어느 정도 섭취가 가능하지만, 돈육에 함유되어 있는 또다른 영양소 등은 섭취할 수 없다는 문제점이 있다.In order to compensate for this problem, Korean Patent Publication No. 93-1254 discloses an instant fried fish cake sausage prepared by adding various kinds of vegetables and a manufacturing method thereof. However, even when eating fish paste sausages as described in Korean Patent Publication No. 93-1254, although vitamins, minerals, and fiber contained in various vegetables can be consumed to some extent, other nutrients contained in pork, etc. There is a problem that can not be ingested.

또한, 종래의 어육소시지는 재료를 혼합하기 위하여 상온의 물을 사용하고 있으며, 이런 상온의 물에 의해 제품의 탄력성이 떨어져 취식할 경우에 제품이 쫄깃쫄깃하지 않아 제품의 독특한 맛을 느낄 수 없다는 문제점이 있다.In addition, conventional fish sausage uses water at room temperature in order to mix the ingredients, when the elasticity of the product is reduced by the water at room temperature, the product is not chewy, you can not feel the unique taste of the product There is this.

또한, 각종 어육소시지를 제조하기 위해 사용되는 재료가 고가인 소맥전분ㆍ소맥분을 사용하기 때문에 제조비용이 비싸다는 문제점이 있다.In addition, there is a problem in that the manufacturing cost is high because the use of expensive wheat starch and wheat flour used in the manufacture of various fish sausages.

[발명이 이루고자 하는 기술적 과제][Technical problem to be achieved]

본 발명은 앞서 설명한 바와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 제1목적은 어육과 돈육 및 야채 등을 함유함으로써 편중되기 쉬운 영양소를 고루 섭취할 수 있는 혼합어육소시지 및 그 제조방법을 제공하는 데 있다.The present invention has been made to solve the problems of the prior art as described above, the first object of the present invention is a mixed fish meat sausage that can be ingested evenly nutrients easy to bias by containing fish meat, pork and vegetables and the like It is to provide a manufacturing method.

본 발명의 제2목적은 제품에 탄력을 주어 취식할 경우에 쫄깃쫄깃한 제품의 독특한 맛을 느낄 수 있는 혼합어육소시지 및 그 제조방법을 제공하는 데 있다.It is a second object of the present invention to provide a mixed fish sausage and a method of manufacturing the same, which can feel the unique taste of a chewy product when given to give elasticity to the product.

[발명의 구성 및 작용][Configuration and Function of Invention]

앞서 설명한 바와 같은 목적을 달성하기 위한 본 발명의 제1형태에 따르면, 어육 55

Figure kpo00012
60중량부와 돈육 10
Figure kpo00013
15중량부에 식염 1
Figure kpo00014
3중량부를 혼합하여 5분동안 갈아주는 제1분쇄단계와, 상기 제1분쇄단계에서 형성된 혼합물에 10
Figure kpo00015
15중량부의 조미료를 첨가해 10분동안 곱게 갈아주는 제2분쇄단계와, 상기 제2분쇄단계에서 형성된 혼합물에 30
Figure kpo00016
40중량부의 물과 13
Figure kpo00017
15중량부의 옥수수전분을 첨가해 2분동안 갈아주는 제3분쇄단계와, 상기 제3분쇄단계에서 형성된 혼합물에 5
Figure kpo00018
10중량부의 야채를 첨가한 후에 1분동안 갈아 혼합어육소시지 반죽을 형성하는 반죽형성단계와, 상기 반죽형성단계에서 형성된 혼합어육소시지 반죽을 필름지에 충진시키는 충진단계와, 상기 충진단계에서 상기 필름지에 충진된 제품을 80
Figure kpo00019
85
Figure kpo00020
의 열탕에서 60분동안 자숙시키는 자숙단계와, 상기 자숙단계에서 자숙된 제품의 중심부위의 온도가 27
Figure kpo00021
이하가 되도록 냉각시키는 냉각단계 및, 상기 냉각단계에서 냉각된 제품을 진공포장하는 진공포장단계를 포함하는 것을 특징으로 하는 혼합어육소시지 제조방법이 제공된다.According to a first aspect of the present invention for achieving the above object, the fish meat 55
Figure kpo00012
60 parts by weight and pork 10
Figure kpo00013
Saline 1 to 15 parts by weight
Figure kpo00014
3 parts by weight of the first grinding step of grinding for 5 minutes and the mixture formed in the first grinding step 10
Figure kpo00015
15 parts of seasoning is added to grind finely for 10 minutes, and 30 minutes to the mixture formed in the second milling step.
Figure kpo00016
40 parts by weight of water and 13
Figure kpo00017
The third grinding step of adding 15 parts by weight of corn starch and grinding for 2 minutes, and 5 to the mixture formed in the third grinding step
Figure kpo00018
A dough forming step of forming a mixed fish sausage dough by adding 10 parts by weight of vegetables, and then filling the film paper with the mixed fish sausage dough formed in the dough forming step, and filling the film paper in the filling step. 80 Filled Products
Figure kpo00019
85
Figure kpo00020
The self-cooking step for 60 minutes in a boiling water of and the temperature above the center of the product
Figure kpo00021
Provided is a method for producing a mixed fish sausage comprising a cooling step of cooling to be below, and a vacuum packing step of vacuum packing the product cooled in the cooling step.

또한, 본 발명의 제2형태에 따르면, 상기 진공포장단계에서 진공포장한 제품을 80

Figure kpo00022
90
Figure kpo00023
에서 30분동안 살균하는 살균단계를 부가적으로 포함하는 것을 특징으로 하는 혼합어육소시지 제조방법이 제공된다.According to a second aspect of the present invention, there is provided a product which is vacuum packed in the vacuum packing step.
Figure kpo00022
90
Figure kpo00023
Provided is a method for producing a mixed fish sausage, characterized in that it further comprises a sterilization step of sterilization for 30 minutes.

또한, 본 발명의 제3형태에 따르면, 상기 냉각단계에서 냉각된 제품을 190

Figure kpo00024
210
Figure kpo00025
에서 1분동안 유탕처리한 후 꼬챙이에 삽입시켜 진공포장하는 진공포장단계를 수행하는 것을 특징으로 하는 혼합어육소시지 제조방법이 제공된다.In addition, according to a third aspect of the present invention, the product cooled in the cooling step is 190
Figure kpo00024
210
Figure kpo00025
After 1 minute in the lactose treatment is inserted into the skewer is provided a method for producing a mixed fish sausage characterized in that to perform a vacuum packaging step of vacuum packaging.

또한, 본 발명의 제4형태에 따르면, 상기 제1형태에 기재된 제조방법에 의해 제조된 것을 특징으로 하는 혼합어육소시지가 제공된다.According to a fourth aspect of the present invention, there is provided a mixed fish sausage, which is produced by the production method according to the first aspect.

또한, 본 발명의 제5형태에 따르면, 상기 진공포장단계에서 진공포장한 제품을 80

Figure kpo00026
90
Figure kpo00027
에서 30분동안 살균하는 살균단계를 부가적으로 포함하므로써 제조된 것을 특징으로 하는 혼합어육소시지가 제공된다.According to a fifth aspect of the present invention, there is provided a product, which is vacuum packed in the vacuum packing step, 80
Figure kpo00026
90
Figure kpo00027
Provided is a mixed fish sausage, characterized in that it is manufactured by additionally including a sterilization step of sterilization for 30 minutes.

또한, 본 발명의 제6형태에 따르면, 상기 냉각단계에서 냉각된 제품을 190

Figure kpo00028
210
Figure kpo00029
에서 1분동안 유탕처리한 후 꼬챙이에 삽입시켜 진공포장하는 진공포장단계를 수행함으로써 제조된 것을 특징으로 하는 혼합어육소시지가 제공된다.Further, according to the sixth aspect of the present invention, the product cooled in the cooling step is 190
Figure kpo00028
210
Figure kpo00029
Mixed fish meat sausage is characterized in that it is prepared by performing a vacuum packaging step of vacuum-packing by inserting the skewers after the milking process for 1 minute.

아래에서, 본 발명에 따른 혼합어육소시지의 제조방법의 양호한 실시예들을 첨부한 도면을 참조로 하여 상세히 설명하겠다.In the following, with reference to the accompanying drawings, preferred embodiments of the method for producing a mixed fish meat sausage according to the present invention will be described in detail.

[실시예 1]Example 1

도면에서, 제1도는 본 발명의 실시예 1에 따른 혼합어육소시지의 제조방법을 도시한 공정도이다.1 is a process chart showing a method of manufacturing a mixed fish meat sausage according to Example 1 of the present invention.

제1도에 보이듯이, 혼합어육소시지 반죽을 만들기 위해서는 제1분쇄단계

Figure kpo00030
제4분쇄단계(S4)를 수행한다. 먼저, 제1분쇄단계(S1)에서는 연육 59.34㎏과 돈육 10.4㎏ 및 식염 1.73㎏를 혼합조에 넣고 혼합한 후에, 이렇게 혼합된 혼합물을 분쇄기에 투입하여 3
Figure kpo00031
8분동안 분쇄하여 골고루 혼합한다. 이렇게 제1분쇄단계(S1)에서 형성된 혼합물에 계란 2.3㎏, 양파 2.28㎏, D-솔비톨 1.99㎏, 설탕 1.8㎏, 함수결정포도당 0.9㎏, L-글루타민산나트륨 0.41㎏, 솔빈산 칼륨 0.2㎏, 폴리인산나트륨 0.14㎏, 에르소르빈산 0.09㎏의 조미료 등을 각각 첨가한 후에, 이렇게 조미료가 첨가된 혼합물을 분쇄기에서 8
Figure kpo00032
15분동안 분쇄하여 골고루 혼합하는 제2분쇄단계(S2)를 수행한다.As shown in FIG. 1, the first grinding step is to make a mixed fish sausage dough.
Figure kpo00030
The fourth grinding step S4 is performed. First, in the first grinding step (S1), 59.34 kg of ground meat, 10.4 kg of pork, and 1.73 kg of salt are placed in a mixing tank and mixed, and the mixed mixture is put into a grinder 3
Figure kpo00031
Grind for 8 minutes and mix evenly. In the mixture formed in the first grinding step S1, 2.3 kg of eggs, 2.28 kg of onions, 1.99 kg of D-sorbitol, 1.8 kg of sugar, 0.9 kg of hydrous crystalline glucose, 0.41 kg of sodium L-glutamate, 0.2 kg of potassium sorbate, poly After adding 0.14 kg of sodium phosphate, 0.09 kg of sorbic acid, and the like, respectively, the seasoned mixture was added to a grinder.
Figure kpo00032
Grinding for 15 minutes to perform a second milling step (S2) of mixing evenly.

이렇게 제2분쇄단계(S2)에서 형성된 혼합물에 얼음과 물을 혼합한 얼음물 30

Figure kpo00033
40㎏과 옥수수전분 13.12㎏을 첨가한 후에 분쇄기에서 15
Figure kpo00034
25분동안 분쇄하여 골고루 혼합하는 제3분쇄단계(S3)를 수행한다. 이 때, 얼음과 물을 혼합한 얼음물을 사용하는 이유는 제품에 탄력성을 줌으로써 취식시 쫄깃쫄깃한 맛을 느끼게 하기 위해서이며, 이 때, 얼음과 물이 혼합되는 비율은 혼합된 혼합물의 온도가 15
Figure kpo00035
이하가 되도록 혼합된다. 이렇게 제3분쇄단계(S3)에서 형성된 혼합물에 당근 4㎏, 완두콩 0.8㎏ 깻잎 0.5㎏의 야채를 첨가한 후에, 분쇄기에서 0.5
Figure kpo00036
2분동안 분쇄하여 혼합어육소시지 반죽을 형성하는 반죽형성단계(S4)를 수행한다.Ice water 30 is mixed with ice and water in the mixture formed in the second grinding step (S2) 30
Figure kpo00033
After adding 40 kg and 13.12 kg of corn starch,
Figure kpo00034
Grinding for 25 minutes to perform a third milling step (S3) of mixing evenly. In this case, the reason for using ice water mixed with ice and water is to give the product elasticity so that it feels chewy when eating. At this time, the ratio of ice and water mixed is 15
Figure kpo00035
It mixes so that it may become the following. After adding 4 kg of carrots and 0.8 kg of sesame leaves 0.5 kg of vegetables to the mixture formed in the third grinding step (S3), 0.5 in a grinder
Figure kpo00036
Grinding for 2 minutes to perform a dough forming step (S4) to form a mixed fish sausage dough.

그런 다음, 상기 반죽형성단계(S4)에서 형성된 혼합어육소시지 반죽을 자동 충진기에 투입한다. 이렇게 자동 충진기에 투입된 혼합어육소시지 반죽은 떡가래가 성형되어 배출되듯이 원통형의 염화비닐리덴(PVDC)필름지내에 충진된다(S5).Then, the mixed fish sausage dough formed in the dough forming step (S4) is put into an automatic filling machine. The mixed fish sausage dough put into the automatic filling machine is filled in a cylindrical vinylidene chloride (PVDC) film paper as the rice cake mold is discharged (S5).

이런 충진단계(S5)에서는 PVDC필름지내에 충진된 혼합어육소시지 반죽을 일정한 중량 및 일정 길이로 절단하여 양 끝단부를 봉합하는 봉합과정도 수행한다. 이렇게함으로써 봉모양의 반제품의 혼합어육소시지가 성형된다.In this filling step (S5) is also carried out a suture process to seal the both ends by cutting the mixed fish sausage dough filled in PVDC film paper to a certain weight and a predetermined length. In this way, the mixed fish meat sausage of the rod-shaped semifinished product is formed.

그런 다음, 상기 충진단계(S5)에서 PVDC필름지내에 충진된 혼합어육소시지반죽을 80

Figure kpo00037
5
Figure kpo00038
의 열탕솥에서 60분동안 자숙시키는 자숙단계(S6)를 수행한 후에, 이런 자숙단계(S6)에서 자숙된 혼합어육소시지 제품의 중심부위의 온도가 27
Figure kpo00039
이하가 되도록 냉장실에서 냉각시키는 냉각단계(S7)를 수행한다.Then, in the filling step (S5) 80 mixed fish meat dough dough filled in PVDC film paper
Figure kpo00037
5
Figure kpo00038
After performing the cooking step (S6) to boil for 60 minutes in the boiling water of the temperature, the temperature above the center of the mixed fish sausage products ripened in this cooking step (S6) is 27
Figure kpo00039
The cooling step (S7) to cool in the refrigerating chamber is carried out so as to.

이렇게 냉각단계(S7)에서 냉각된 혼합어육소시지 제품을 소정길이로 절단하고, 또한 혼합어육소시지 제품의 표면에 씌워져 있는 PVDC필름지에 칼집을 낸다. 이렇게 PVDC필름지에 칼집을 내므로써 소비자가 편리하게 취식할 수 있는 편의성을 도모하고, PVDC필름지를 제거하지 않음으로써 제품의 보관성을 향상시킬 수 있다. 이렇게 PVDC필름지에 칼집을 낸 후에 진공포장지를 사용하여 진공포장하는 진공포장단계(S8)를 수행한다.Thus, the mixed fish sausage products cooled in the cooling step (S7) is cut to a predetermined length, and cut into the PVDC film paper that is covered on the surface of the mixed fish sausage products. By cutting the PVDC film as described above, consumers can conveniently eat it, and improve the storage of the product by not removing the PVDC film. After the sheath is cut in PVDC film, the vacuum packaging step (S8) is performed by vacuum packaging using vacuum packaging paper.

앞서 상세히 설명한 바와 같은 제조방법에 의해 본 발명의 제4형태의 혼합어육소시지가 형성되고, 이렇게 형성된 혼합어육소시지는 냉장실에서 완전 냉각된 후에 포장되어 업소 및 일반 수요자에게 공급된다.The mixed fish sausage of the fourth aspect of the present invention is formed by the manufacturing method as described in detail above, and the mixed fish sausage is formed after being completely cooled in the refrigerating chamber and supplied to businesses and general consumers.

이렇게 본 발명의 제4형태의 혼합어육소시지의 형태로 일반 수요자에게 공급되면, 진공포장하기 위해 사용된 진공포장지와 PVDC필름지를 제거하고 190

Figure kpo00040
210
Figure kpo00041
의 식용유에서 1분동안 유탕처리한 후에 취식하면 된다. 이렇게 취식가능한 혼합어육소시지는 종래 기술의 제품에 비해 더 맑고 연한 베이지색을 띤다.When supplied to the general consumer in the form of the mixed fish sausage of the fourth aspect of the present invention, the vacuum packaging and PVDC film used for vacuum packaging is removed and 190
Figure kpo00040
210
Figure kpo00041
After cooking for 1 minute in the cooking oil of ethanol. This edible mixed fish sausage has a clearer, lighter beige color than the products of the prior art.

[실시예 2]Example 2

본 발명의 실시예 2에 따른 혼합어육소시지 및 그 제조방법은 냉각단계(S7)를 수행한 후에 제품을 소정길이로 절단하고 진공포장단계(S8)를 수행한 후에 살균하는 살균단계(S9)를 수행한다는 것을 제외하고는 실시예 1와 동일하다. 그러므로, 제1도 및 제2도에서 동일하거나 대응하는 구성요소에 대해서는 동일하거나 유사한 도면부호가 부여될 것이며, 이것에 대한 설명은 여기에서 생략될 것이다.Mixed fish meat sausage and a method for manufacturing the same according to the second embodiment of the present invention is a sterilization step (S9) for sterilizing after cutting the product to a predetermined length after performing the cooling step (S7) and performing a vacuum packaging step (S8) Same as Example 1 except for performing. Therefore, the same or corresponding reference numerals will be given to the same or corresponding components in FIGS. 1 and 2, and the description thereof will be omitted here.

도면에서, 제2도는 본 발명의 실시예 2에 따른 혼합어육소시지의 제조방법을 도시한 공정도이다.2 is a process chart showing a method of manufacturing a mixed fish sausage in accordance with Example 2 of the present invention.

제2도에 보이듯이, 냉각단계(S7)에서 냉각된 제품을 소비자가 취식하기 용이한 소정길이로 절단한 후에 진공포장지를 사용하여 진공포장하는 진공포장단계(S8)를 수행한다. 이렇게 진공포장단계(S8)에서 진공포장된 혼합어육소시지 제품을 80

Figure kpo00042
90
Figure kpo00043
에서 30분동안 살균하는 살균단계(S9)를 수행한다. 이렇게 살균처리함으로써 형성된 본 발명의 제5형태의 혼합어육소시지 제품은 냉장실에서 완전 냉각된 후에 포장되어 업소 및 일반 수요자에게 공급된다.As shown in FIG. 2, a vacuum packaging step S8 is performed in which the product cooled in the cooling step S7 is cut into a predetermined length that is easy for consumers to eat and vacuum-packed using a vacuum wrapping paper. This vacuum packaging step (S8) 80 vacuum-packed mixed fish sausage products
Figure kpo00042
90
Figure kpo00043
Carry out the sterilization step (S9) to sterilize for 30 minutes. The mixed fish sausage product of the fifth aspect of the present invention formed by sterilization treatment is packaged and supplied to the shop and the general consumer after being completely cooled in the refrigerating chamber.

이렇게 본 발명의 제5형태의 혼합어육소시지의 형태로 일반 수요자에게 공급되면 진공포장하기 위해 사용된 진공포장지와 PVDC필름지를 제거하고 190

Figure kpo00044
210
Figure kpo00045
의 식용유에서 1분동안 유탕처리한 후에 취식하면 된다. 이렇게 취식가능한 혼합어육소시지는 종래 기술의 제품에 비해 더 맑고 연한 베이지색을 띤다.Thus, when supplied to the general consumer in the form of mixed fish sausage of the fifth aspect of the present invention removed the vacuum packaging paper and PVDC film used for vacuum packaging 190
Figure kpo00044
210
Figure kpo00045
After cooking for 1 minute in the cooking oil of ethanol. This edible mixed fish sausage has a clearer, lighter beige color than the products of the prior art.

[실시예 3]Example 3

본 발명의 실시예 3에 따른 혼합어육소시지 및 그 제조방법은 냉각단계(S7)를 수행한 후에 제품을 소정길이로 절단하고 유탕처리하는 공정을 수행한 후에 진공포장단계(S8)를 수행한다는 것을 제외하고는 실시예 2와 동일하다. 그러므로, 제1도 내지 제3도에서 동일하거나 대응하는 구성요소에 대해서는 동일하거나 유사한 도면부호가 부여될 것이며, 이것에 대한 설명은 여기에서 생략될 것이다.Mixed fish meat sausage and a method of manufacturing the same according to the third embodiment of the present invention after the cooling step (S7) is carried out a vacuum packaging step (S8) after performing a process of cutting the product to a predetermined length and the lactation treatment Except for the same as in Example 2. Therefore, the same or corresponding reference numerals will be given to the same or corresponding components in FIGS. 1 to 3, and the description thereof will be omitted here.

도면에서, 제3도는 본 발명의 실시예 3에 따른 혼합어육소시지의 제조방법을 도시한 공정도이고, 제4도는 제3도에 도시된 제조방법에 의해 제조된 혼합어육소시지에 꼬챙이가 삽입되어 있는 상태를 도시한 단면도이다.3 is a process chart showing a method of manufacturing a mixed fish sausage in accordance with Example 3 of the present invention, Figure 4 is a skewer is inserted into the mixed fish sausage prepared by the manufacturing method shown in FIG. It is sectional drawing which shows the state.

제3도에 보이듯이, 냉각단계(S7)에서 냉각된 제품을 소비자가 취식하기 용이한 소정길이로 절단한 후에 혼합어육소시지 제품을 190

Figure kpo00046
210
Figure kpo00047
의 식용유에서 1분동안 유탕처리한다. 이렇게 유탕처리한 후에 각각의 혼합어육소시지를 나무꼬챙이에 삽입시켜 낱개로 진공포장지를 사용하여 진공포장하는 진공포장단계(S8)를 수행한다. 이렇게 진공포장단계(S8)에서 진공포장된 혼합어육소시지 제품을 80
Figure kpo00048
90
Figure kpo00049
에서 30분동안 살균하는 살균단계(S9)를 수행한다. 이렇게 살균처리함으로써 형성된 본 발명의 제6형태의 혼합어육소시지 제품은 냉장실에서 완전 냉각된 후에 포장되어 업소 및 일반 수요자에게 공급된다.As shown in FIG. 3, after cutting the product cooled in the cooling step (S7) to a predetermined length that is easy for consumers to eat, the mixed fish sausage product is cut into 190 pieces.
Figure kpo00046
210
Figure kpo00047
In oil for 1 minute. After the lactose treatment, each mixed fish sausage is inserted into a wooden skewer, and the vacuum packaging step (S8) of vacuum packaging using a vacuum wrapping paper is performed individually. This vacuum packaging step (S8) 80 vacuum-packed mixed fish sausage products
Figure kpo00048
90
Figure kpo00049
Carry out the sterilization step (S9) to sterilize for 30 minutes. The mixed fish sausage product of the sixth aspect of the present invention formed by sterilization treatment is packaged and supplied to the shop and the general consumer after being completely cooled in the refrigerating chamber.

또한, 제4도에 보이듯이, 본 발명의 실시예 3의 제조방법에 의해 제조된 혼합어육소시지(10)의 길이는 약 120

Figure kpo00050
170
Figure kpo00051
이고 지름은 약 25
Figure kpo00052
45
Figure kpo00053
이며, 이런 혼합어육소시지(10)에 끼어지는 나무꼬챙이(20)의 길이는 약 150
Figure kpo00054
190
Figure kpo00055
이고 지름은 약 3
Figure kpo00056
7
Figure kpo00057
이다. 이런 크기로 제품이 시중에 유통되면 소비자는 편리하게 이런 혼합어육소시지를 취식할 수 있게 된다.In addition, as shown in Figure 4, the length of the mixed fish sausage 10 produced by the manufacturing method of Example 3 of the present invention is about 120
Figure kpo00050
170
Figure kpo00051
And the diameter is about 25
Figure kpo00052
45
Figure kpo00053
And, the length of the wooden skewer (20) sandwiched in the mixed fish sausage (10) is about 150
Figure kpo00054
190
Figure kpo00055
And the diameter is about 3
Figure kpo00056
7
Figure kpo00057
to be. When products are marketed in this size, consumers can conveniently eat these mixed fish sausages.

이렇게 본 발명의 제6형태의 혼합어육소시지의 형태로 일반 수용자에게 공급되면 가스오븐레인지에서 열처리하고 진공포장하기 위해 사용된 진공포장지와 PVDC필름지를 제거한 후에 취식하면 된다. 이렇게 취식가능한 혼합어육소시지는 종래 기술의 제품에 비해 더 맑고 연한 베이지색을 띤다.When supplied to the general recipient in the form of the mixed fish sausage of the sixth aspect of the present invention may be eaten after removing the vacuum packaging paper and PVDC film paper used for heat treatment and vacuum packaging in the gas oven range. This edible mixed fish sausage has a clearer, lighter beige color than the products of the prior art.

앞서 설명한 본 발명의 실시예 3에서는 유탕처리된 혼합어육소시지 제품을 진공포장단계(S8)에서 진공포장하고 살균단계(S9)에서 살균한 후에 출하하였지만, 진공포장단계(S8)에서 진공포장한 후에 바로 출하할 수도 있다.In Example 3 of the present invention described above was shipped after the vacuum-packed mixed fish sausage products in the vacuum packaging step (S8) and sterilized in the sterilization step (S9), but after vacuum packaging in the vacuum packaging step (S8) You can also ship immediately.

[발명의 효과][Effects of the Invention]

앞서 상세히 설명한 바와같이 본 발명의 혼합어육소시지의 제조방법에 의해 제조된 혼합어육소시지는 어육과 돈육 및 천연야채에 함유되어 있는 여러 종류의 영양소가 골고루 함유되어 있을 뿐만 아니라 이들 재료가 서로 어우러져 독특한 향을 발하므로 식감을 증가시키는 효과가 있다.As described in detail above, the mixed fish sausage prepared by the method of preparing the mixed fish sausage of the present invention contains not only various kinds of nutrients contained in fish meat, pork meat and natural vegetables, but also these ingredients are mixed with each other to provide unique flavor. It is effective to increase the texture.

또한, 본 발명의 혼합어육소시지는 재료를 혼합하기 위하여 얼음물을 사용함으로 제품이 부드러우면서도 탄력성이 있고 씹는 맛이 쫄깃쫄깃하여 남녀노소 누구나 즐길수 있다는 장점이 있다.In addition, the mixed fish meat sausage of the present invention by using ice water to mix the ingredients, the product is soft and elastic and chewy taste has the advantage that everyone can enjoy.

또한, 본 발명의 혼합어육소시지는 조리 및 휴대가 간편하며, 옥수수전분을 사용하여 제조하므로 제조단가가 낮다는 장점이 있다.In addition, the mixed fish meat sausage of the present invention is easy to cook and carry, there is an advantage that the manufacturing cost is low because it is manufactured using corn starch.

이상에서 본 발명의 혼합어육소시지 및 그 제조방법에 대한 기술사상을 첨부도면과 함께 서술하였지만 이는 본 발명의 가장 양호한 실시예를 예시적으로 설명한 것이지 본 발명을 한정하는 것은 아니다.Although the technical idea of the mixed fish sausage and the method of manufacturing the present invention has been described above with the accompanying drawings, this is for illustrative purposes only and not for limiting the present invention.

또한, 이 기술분야의 통상의 지식을 가진 자이면 누구나 본 발명의 기술사상의 범주를 이탈하지 않는 범위내에서 다양한 변형 및 모방이 가능함은 명백한 사실이다.In addition, it is obvious that any person skilled in the art can make various modifications and imitations without departing from the scope of the technical idea of the present invention.

Claims (6)

어육 55
Figure kpo00058
60중량부와 돈육 10
Figure kpo00059
15중량부에 식염 1
Figure kpo00060
3중량부를 혼합하여 5분동안 갈아주는 제1분쇄단계(S1)와, 상기 제1분쇄단계(S1)에서 형성된 혼합물에 10
Figure kpo00061
5중량부의 조미료를 첨가해 10분동안 곱게 갈아주는 제2분쇄단계(S2)와, 상기 제2분쇄단계(S2)에서 형성된 혼합물에 얼음과 물을 혼합한 30
Figure kpo00062
40중량부의 얼음물과 13
Figure kpo00063
15중량부의 옥수수전분을 첨가해 2분동안 갈아주는 제3분쇄단계(S3)와, 상기 제3분쇄단계(S3)에서 형성된 혼합물에 5
Figure kpo00064
10중량부의 야채를 첨가한 후에 1분동안 갈아 혼합어육소시지 반죽을 형성하는 반죽형성단계(S4)와, 상기 반죽형성단계(S4)에서 형성된 혼합어육소시지 반죽을 필름지에 충진시키는 충진단계(S5)와, 상기 충진단계(S5)에서 상기 필름지에 충진된 제품을 80
Figure kpo00065
5
Figure kpo00066
의 열탕에서 60분동안 자숙시키는 자숙단계(S6)와, 상기 자숙단계(S6)에서 자숙된 제품의 중심부위의 온도가 27
Figure kpo00067
이하가 되도록 냉각시키는 냉각단계(S7) 및, 상기 냉각단계(S7)에서 냉각된 제품을 진공포장하는 진공포장단계(S8)를 포함하는 것을 특징으로 하는 혼합어육소시지 제조방법.Fish Meat 55
Figure kpo00058
60 parts by weight and pork 10
Figure kpo00059
Saline 1 to 15 parts by weight
Figure kpo00060
10 parts to the mixture formed in the first grinding step (S1) and the first grinding step (S1) to grind for 5 minutes by mixing 3 parts by weight
Figure kpo00061
The second grinding step (S2) and finely grinded for 10 minutes by adding 5 parts by weight of seasonings, 30 ice and water mixed with the mixture formed in the second grinding step (S2)
Figure kpo00062
40 parts by weight of ice water and 13
Figure kpo00063
5 parts to the mixture formed in the third milling step (S3) and the third milling step (S3) for grinding for 2 minutes by adding 15 parts by weight of corn starch;
Figure kpo00064
After adding 10 parts by weight of vegetables to grind for 1 minute to form a mixed fish sausage dough (S4) and the filling step (S5) to fill the film paper mixed fish sausage dough formed in the dough forming step (S4) And, the product filled in the film paper in the filling step (S5) 80
Figure kpo00065
5
Figure kpo00066
The heating step (S6) to cook for 60 minutes in the boiling water of the temperature of the center of the product ripened in the cooking step (S6) is 27
Figure kpo00067
Cooling step (S7) for cooling to be below, and a vacuum packaging step (S8) for vacuum packaging the product cooled in the cooling step (S7) characterized in that it comprises a sausage. 제1항에 있어서, 상기 진공포장단계(S8)에서 진공포장한 제품을 80
Figure kpo00068
90
Figure kpo00069
에서 30분동안 살균하는 살균단계(S9)를 부가적으로 포함하는 것을 특징으로 하는 혼합어육소시지 제조방법.According to claim 1, wherein the vacuum packaging product in the vacuum packaging step (S8) 80
Figure kpo00068
90
Figure kpo00069
Mixed fish sausage production method characterized in that it further comprises a sterilization step (S9) for 30 minutes in sterilization. 제1항 또는 제2항에 있어서, 상기 냉각단계(S7)에서 냉각된 제품을 190
Figure kpo00070
210
Figure kpo00071
에서 1분동안 유탕처리한 후 꼬챙이에 삽입시켜 진공포장하는 진공포장단계(S8)를 수행하는 것을 특징으로 하는 혼합어육소시지 제조방법.The product cooled according to claim 1 or 2, wherein the product cooled in the cooling step S7 is 190.
Figure kpo00070
210
Figure kpo00071
Mixed fish meat sausage manufacturing method characterized in that the vacuum packaging step (S8) to be vacuum-packed by inserting in the skewer after the milking treatment for 1 minute. 제1항에 기재된 제조방법에 의해 제조된 것을 특징으로 하는 혼합어육소시지 제조방법.It is manufactured by the manufacturing method of Claim 1, The mixed fish sausage production method characterized by the above-mentioned. 제4항에 있어서, 상기 진공포장단계(S8)에서 진공포장한 제품을 80
Figure kpo00072
90
Figure kpo00073
에서 30분동안 살균하는 살균단계(S9)를 부가적으로 포함하므로써 제조된 것을 특징으로 하는 혼합어육소시지.According to claim 4, wherein the vacuum packaging product in the vacuum packaging step (S8) 80
Figure kpo00072
90
Figure kpo00073
Mixed fish sausage characterized in that it was prepared by additionally containing a sterilization step (S9) for 30 minutes sterilization. 제4항 또는 제5항에 있어서, 상기 냉각단계(S7)에서 냉각된 제품을 190
Figure kpo00074
210
Figure kpo00075
에서 1분동안 유탕처리한 후 꼬챙이에 삽입시켜 진공포장하는 진공포장단계(S8)를 수행함으로써 제조된 것을 특징으로 하는 혼합어육소시지.The method of claim 4 or 5, wherein the cooled product in the cooling step (S7) 190
Figure kpo00074
210
Figure kpo00075
Mixed fish sausage characterized in that it was prepared by performing a vacuum packing step (S8) to vacuum-packed by inserting the skewers after the lactation for 1 minute.
KR1019970026631A 1997-06-23 1997-06-23 Fish & meat sausage and a method for manufacturing it KR100222171B1 (en)

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KR20190046577A (en) * 2017-10-26 2019-05-07 이완희 Tuna franks-vienna sausage and method of manufacturing the same
KR20190116679A (en) * 2018-04-05 2019-10-15 영 남 황 method of manufacturing baked hot bar containing chicken breast
KR20200047434A (en) 2018-10-25 2020-05-07 희창물산 주식회사 Method for preparing fish sausage and fish sausage prepared thereby
KR20230027928A (en) 2021-08-20 2023-02-28 (주)네스코바이오 Sausage comprising fish cake ball using the freshwater fish

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KR100760944B1 (en) * 2005-12-21 2007-10-04 대구한의대학교산학협력단 The sausage and the product method of a sausage
KR101406107B1 (en) * 2012-07-09 2014-06-16 건국대학교 산학협력단 Tuna white sausage and the manufacturing method

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190046577A (en) * 2017-10-26 2019-05-07 이완희 Tuna franks-vienna sausage and method of manufacturing the same
KR102096663B1 (en) 2017-10-26 2020-04-02 이완희 Tuna franks-vienna sausage and method of manufacturing the same
KR20190116679A (en) * 2018-04-05 2019-10-15 영 남 황 method of manufacturing baked hot bar containing chicken breast
KR102044859B1 (en) 2018-04-05 2019-12-05 황영남 method of manufacturing baked hot bar containing chicken breast
KR20200047434A (en) 2018-10-25 2020-05-07 희창물산 주식회사 Method for preparing fish sausage and fish sausage prepared thereby
KR20230027928A (en) 2021-08-20 2023-02-28 (주)네스코바이오 Sausage comprising fish cake ball using the freshwater fish

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