KR19980082268A - Food based on freshwater fish and its manufacturing method - Google Patents
Food based on freshwater fish and its manufacturing method Download PDFInfo
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- KR19980082268A KR19980082268A KR1019970017074A KR19970017074A KR19980082268A KR 19980082268 A KR19980082268 A KR 19980082268A KR 1019970017074 A KR1019970017074 A KR 1019970017074A KR 19970017074 A KR19970017074 A KR 19970017074A KR 19980082268 A KR19980082268 A KR 19980082268A
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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
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 라면, 국수 등과 같은 면류나 라면스프나 다시다 제품 또는 어죽이나 튀김가루같은 것에 영양가가 높은 민물고리 분쇄물을 배합하여, 민물고기의 고칼로리와 콜레스테롤이 없는 고단백질을 함께 섭취할 수 있도록 한 민물고기가 첨가된 식품의 제조방법에 관한 것이다.The present invention is formulated with a high nutritious freshwater ring crushed powder such as ramen noodles, noodles, noodles, ramen soup or Dadai products or fish or fried flour, so that high-calorie and cholesterol-free high protein of freshwater fish can be ingested together It relates to a method of manufacturing a food added with a freshwater fish.
본 발명은 붕어, 미꾸라지, 메기, 새우, 피라미, 빠가사리 등과 같은 민물고기를 흰콩과 숯과 함께 증자시키는 공정과; 증자된 민물고기를 가수후 마쇄시켜서 밀가루에 혼합한다음 제면기에 통과시키는 공정, 이와 별도로 다른 방법으로는 증자된 민물고리르 냉동건조시킨후에 분쇄하는 공정과; 이 분쇄물을 건조한 야채분말등과 혼합한다음 식품을 제조하는 공정으로 구성되어 있다.The present invention comprises the steps of increasing the freshwater fish such as crucian carp, loach, catfish, shrimp, pyramid, pagasari and the like with white beans and charcoal; Mixing the cooked freshwater fish with water and grinding it into flour, and then passing it through a noodle machine. Alternatively, the freshwater fish may be crushed after freeze-drying the cooked freshwater ring; This milled product is mixed with dry vegetable powder and the like to prepare food.
Description
본 발명은 민물고리를 주재로한 식품과 그 제조방법에 관한 것이다. 더 상세하게는 라면, 수제비, 국수 등과 같은 면류나 오뎅, 다시마, 쏘세지, 쌀죽, 매운탕, 튀김가루같은 제품에 붕어, 빠가사리, 메기, 새우, 피라미, 미꾸라지 등과 같은 영양가가 높은 민물고기 분쇄물을 배합하여 면의 맛을 향상시킴과 동시에 영양가를 높일 수 있도록 한 민물고기 분말을 주재로한 식품 및 그 제조방법에 관한 것이다.The present invention relates to a food based on freshwater rings and a method of manufacturing the same. More specifically, it combines nutrients such as ramen, sujebi, noodles, and other nutritious freshwater fish such as oden, kelp, sausage, rice porridge, spicy soup, and fried flour such as crucian carp, pagasari, catfish, shrimp, pyramid, loach, etc. To improve the taste of the noodles and at the same time improve the nutritional value of foods based on freshwater fish powder and its manufacturing method.
일반적으로 종래의 라면, 국수, 수제비 등과 같은 제품은 그 주성분이 단순히 밀가루이기 때문에 수요자들이 밀가루제품 이외의 독특한 별미를 느끼지 못하였다.In general, a product such as noodles, sujebi, etc., conventionally, because the main ingredient is simply wheat flour, consumers did not feel a distinctive taste other than flour products.
한편, 붕어, 미꾸라지, 메기, 새우, 피라미, 빠가사리 등과 같은 민물고기는 영양가가 높은 식품으로 직접 애용되고 있으나, 물고기에 대한 비위나 식성이 약한 사람은 민물고기 요리를 먹지 못하는 경우가 종종 있었고, 고단백질인 콩을 싫어하는 사람은 콩의 섭취를 꺼리는 경우가 있었다.On the other hand, freshwater fish such as crucian carp, loach, catfish, shrimp, pyramids, and pagasari are used directly as foods with high nutritional value, but those who have weak stomach or food habits often cannot eat freshwater fish. People who don't like soybeans are reluctant to eat soybeans.
따라서 본 발명의 목적은 상기와 같은 종래의 문제점을 해결하기 위해 안출한 것으로, 라면, 수제비, 국수 등과 같은 면류나 다른 여러 가지 제품에 붕어, 미꾸라지, 메기, 새우, 피라미, 빠가사리등과 같은 영양가가 높은 민물고기 분쇄물을 배합하여, 맛과 영양을 높일 수 있도록 한 민물고기 분쇄물이 첨가된 제품이 제조방법을 제공하는 데 있다. 본 발명의 또다른 목적은 흰콩과 숯을 함께 넣어 증자시키는 방법을 이용하여 물고기의 비린내를 제거하는데 있다. 본 발명의 또다른 목적은 단백질이 많은 콩을 사용하여 민물고기의 독특한 비린내를 제거할 뿐 아니라 콜레스테롤이 없는 고단백의 식품을 자연스럽게 섭취할 수 있도록 하는데 있다. 본 발명의 또다른 목적은 야채를 첨가하여 최종제품의 비린내를 감소시키고, 야채의 섬유성분, 영양 및 풍미를 보강하는데 있다.Accordingly, an object of the present invention is to solve the conventional problems as described above, nutritional value such as crucian carp, loach, catfish, shrimp, pyramid, pagasari, etc. in noodles and other various products such as ramen, sujebi, noodles, etc. It is to provide a method of manufacturing a product that is added to the freshwater fish ground powder by blending the high freshwater fish ground to enhance the taste and nutrition. Another object of the present invention is to remove the fishy fish by using a method of increasing the white beans and charcoal together. Another object of the present invention is to remove the unique fishy smell of freshwater fish using soybeans rich in protein as well as to naturally ingest high-protein foods without cholesterol. Another object of the present invention is to reduce the fishy smell of the final product by adding vegetables, and to reinforce the fiber composition, nutrition and flavor of the vegetables.
도1은 실시예1과 실시예2에 관한 제조방법을 보인 공정블럭도.1 is a process block diagram showing a manufacturing method of Example 1 and Example 2. FIG.
도2는 실시예3과 실시예4에 관한 제조방법을 보인 공정블럭도.2 is a process block diagram showing a manufacturing method according to Example 3 and Example 4. FIG.
도3은 실시예5와 실시예6에 관한 제조방법을 보인 공정블럭도.3 is a process block diagram showing a manufacturing method according to Example 5 and Example 6. FIG.
도4는 실시예7과 실시예8에 관한 제조방법을 보인 공정블럭도.4 is a process block diagram showing a manufacturing method according to Example 7 and Example 8. FIG.
이하 본 발명의 구성과 작용을 첨부한 도면을 참고로 하여 설명하면 다음과 같다.Hereinafter, the configuration and operation of the present invention will be described with reference to the accompanying drawings.
도1은 본 발명의 원료를 사용하여 라면, 국수 및 수제비를 제조하는 공정을 보인 블록도이다. 그 제조공정은 우선 민물고기를 흰콩과 숯을 함께 찜통에 넣어 100℃에서 증자시킨후에 숯을 제거한다. 그후 민물고기와 흰콩에 가수하여 마쇄한다음 20-60중량% 밀가루에 혼합시킨다. 이것을 제면기에 넣어 국수, 라면 또는 수제비를 제조한다. 또 다른 방법으로는 이와는 달리 민물고기를 흰콩과 숯 그리고 야채분말을 함께 증자시킨 다음 숯을 제거하고 이에 가수하여 마쇄시킨후 밀가루에 상기 중량비와 동일하게 혼합시켜 제면기에 넣어 수제비를 제조하는 것이다. 최종제품은 비닐팩포장을 한다. 이때 일반비닐포장한 것은 -4∼-10℃에서 냉장유통하고 진공포장한 것은 일반상온유통을 하여도 좋다.Figure 1 is a block diagram showing a process for producing noodles, noodles and homemade costs using the raw material of the present invention. The manufacturing process is first put freshwater fish together with steamed white beans and charcoal in a steamer and then charcoal is removed. The mixture is then ground in freshwater fish and white beans, ground and mixed in 20-60% by weight flour. This is put into a noodle making machine to prepare noodles, ramen noodles, or homemade sujebi. Another method is to prepare fresh water fish with white beans, charcoal and vegetable powder together, then remove the charcoal, add water, crush it, and mix it in the same amount as the weight ratio in flour. The final product is packed by plastic bag. In this case, general vinyl packaging may be refrigerated at -4 to -10 ° C, and vacuum packaging may be performed at normal temperature.
도2는 본 발명의 원료를 사용하여 또 다른 기능성 식품인 라면용스프 또는 민물고기 다시다를 제조하는 공정을 보이는 블록도이다. 그 제조공정은 우선 증자한 민물고기를 냉동건조하여 100-200메쉬로 분쇄하고, 건조 고춧가루나 양념을 배합하여 라면용스프제품을 제조하는 공정과 이와는 별도로 민물고기와 흰콩을 함께 증자하고 냉동건조시켜서 50-100매쉬로 분쇄한후, 건조한 고춧가루와 기타 양념을 배합하여 다시다제품을 제조하는 공정을 보이고 있다.Figure 2 is a block diagram showing a process for manufacturing another functional food ramen soup or freshwater fish Daida using the raw material of the present invention. The manufacturing process is to first freeze-dried freshwater fish and freeze-dried it into 100-200 mesh, and to prepare ramen soup products by mixing dried red pepper powder or seasoning, and to add freshwater fish and white beans together and freeze-dried. After grinding to 50-100 mash, dried red pepper powder and other condiments are mixed to produce the product again.
도3은 민물고기를 주재로한 어죽 또는 튀김용 제품을 제조하기 위한 공정을 보여주는 블록도이다. 증자한 민물고기를 냉동건조하여 30-60매쉬로 분쇄하고 야채 분말과 배합하여 어죽제품을 제조하는 공정과 이와 별도로 민물고기와 흰콩을 함께 증자하여 냉동건조시킨후 100-350매쉬로 마쇄하여 야채와 배합해서 오징어, 밤등의 튀김가루제품을 제조하는 공정을 포함한다.Figure 3 is a block diagram showing a process for producing a product for fish porridge or fried based on freshwater fish. Freeze-dried freshwater fish to freeze-dried to 30-60 mesh, and mixed with vegetable powder to prepare fish porridge products. Separately, freeze-dried freshwater fish and white beans together and freeze-dried to crush 100-350mesh Blending to produce fried flour products such as squid and chestnut.
도4는 본 발명을 원료를 사용하여 어묵 또는 소세지를 제조하는 공정을 보여주는 블록도이다. 그 제조공정은 우선 민물고기와 흰콩을 증자하여 100-400매쉬로 마쇄한 후 밀가루와 양념을 혼합후 반죽하고 기름에 튀겨 어묵을 제조하는 공정과 이와 별도로 증자하여 마쇄된 것에 밀가루, 돼지고기 민스 또는 소고기 민스를 양념과 함께 케이싱에 포장하여 소세지를 제조하는 공정을 포함한다.Figure 4 is a block diagram showing a process for manufacturing fish cake or sausage using the present invention raw materials. The manufacturing process is first of which fresh water fish and white beans are added and crushed into 100-400 mesh, and then the flour and seasoning are mixed, kneaded and fried in oil to make fish cake. Beef mince is packaged in a casing together with the seasoning to make a sausage.
이와 같이 본 발명 제조방법에 의해 제조된 기능성 식품들은 흰콩을 사용하므로서 민물고기 고유의 비린내를 제거하고 동시에 콩단백질을 섭취시킬 수 있으므로 고영양, 고칼로리의 민물고기라 첨가되어 신규한 식품을 제공할 수 있다. 또한 본 발명은 민물고기를 다른 원료와 혼합하여 증자할 때 야채를 포함시키므로서 야채향이 민물고기 육질에 함유되기 때문에 민물고기 특유의 비린내가 감소된 식품을 얻을 수 있다. 뿐만 아니라, 본 발명은 지금까지 직접 이용되었던 식품의 소재인 민물고기를 주재로 하여 다양한 기능성 식품으로 전통적인 민물고기 풍미가 함유된 라면, 국수, 수제비, 라면용스프, 다시다제품, 어죽, 튀김가루, 어묵, 소세지를 제공할 수 있다.As described above, functional foods prepared by the method of the present invention can remove fresh fishy fishy smell while using white soybeans and at the same time ingest soy protein, thus providing new foods with high nutrition and high calorie freshwater fish. Can be. In addition, the present invention can be obtained by reducing the fishy unique to freshwater fish because the vegetable flavor is contained in the freshwater fish meat by including vegetables when the freshwater fish is mixed with other raw materials. In addition, the present invention is based on freshwater fish, which is a material of foods that have been used directly until now, as a variety of functional foods containing traditional freshwater fish flavors such as ramen, noodles, sujebi, ramen soup, Dashida products, porridge, fried flour, Fish cakes and sausages can be provided.
이하 본 발명의 구체적인 구성을 당업자가 용이하게 실시할 수 있도록 실시예를 들어 설명한다.Hereinafter, specific examples of the present invention will be described with reference to examples so that those skilled in the art can easily implement the present invention.
[실시예 1]Example 1
라면제품 및 국수제조 원료를 제조하기 위하여 민물고기 1㎏를 깨끗이 씻어낸 후에 흰콩 1㎏과 숯 500g을 함께 찜통에 넣어 100℃에서 증자시켰다. 그후 숯을 제거하고 민물고기를 흰콩과 물과 함께 마쇄시켰다. 이 혼합물 200-600g을 밀가루 1㎏에 혼합시켰다. 이것을 국수제조기에 넣어 국수를 제조한 결과 민물고기 풍미가 있는 국수를 얻을 수 있었다. 또, 위와 같은 공정과 혼합비율로 제조된 원료를 5㎏를 라면 제조용 원료로 제공한 결과 민물고기 풍미가 있는 라면을 얻을 수 있었다.In order to prepare ramen products and noodles, 1kg of freshwater fish were washed cleanly, and then 1kg of white beans and 500g of charcoal were added together in a steamer to increase the temperature at 100 ° C. The charcoal was then removed and the freshwater fish was ground with white beans and water. 200-600 g of this mixture were mixed in 1 kg of flour. The noodles were made into a noodle maker and the noodles were freshwater fish flavored. In addition, 5 kg of the raw material prepared in the above-described process and mixing ratio was provided as a raw material for ramen manufacturing, and as a result, ramen with freshwater fish flavor was obtained.
[실시예 2]Example 2
수제비 제품을 얻기 위하여 민물고기 1㎏을 흰콩 1㎏과 숯 500g, 야채분쇄물(예:깻잎, 쑥갓, 생강, 고추, 마늘, 산초등) 500g을 100℃에서 15분간 증자시켜 숯을 제거한 후, 민물고기와 흰콩, 물을 마쇄시켰다. 이 혼합물 200-300g을 밀가루 1㎏에 혼합시켰다. 그후 원료를 제면기에 넣고 수제비를 제조한 결과 비린내가 감소되고 민물고기 풍미가 있는 제품을 얻을 수 있었다.1 kg of freshwater fish, 1 kg of white beans and 500 g of charcoal, 500 g of vegetable grinds (e.g. sesame leaves, cucurbita, ginger, red pepper, garlic, Sancho, etc.) Freshwater fish, white beans and water were ground. 200-300 g of this mixture were mixed in 1 kg of flour. The raw materials were then placed in a noodle making machine, and the result was a reduction in fishy smell and freshwater fish flavor.
[실시예 3]Example 3
라면용 스프를 제조하기 위해 증자한 민물고기 1㎏를 냉동 건조시키고, 냉동 건조시킨 민물고기를 100-200매쉬로 분쇄했다. 여기에 건조하여 분쇄한 고춧가루, 양념 또는 야채등과 혼합한 후 포장하여 라면용스프로 사용한 결과 민물고기 풍미가 있는 제품을 얻을 수 있었다.In order to prepare a soup for ramen soup, 1 kg of freshwater fish was freeze-dried and the freeze-dried freshwater fish was crushed into 100-200 mesh. It was mixed with dried and ground red pepper powder, seasoning or vegetables, and then packaged and used as a ramen soup to obtain a freshwater fish flavored product.
[실시예 4]Example 4
민물고기 다시다 제품을 제조하기 위해 증자한 민물고기 1㎏를 냉동 건조시키고, 냉동 건조시킨 민물고기를 80매쉬로 마쇄하였다. 여기에 건조하여 분쇄한 고춧가루, 기타 양념과 혼합후 포장하여 다시다용으로 사용한 결과 민물고기 풍미가 있는 다시다 제품을 얻을 수 있었다.Freshwater Fish Again To prepare the product, 1 kg of freshwater fish was freeze-dried and freeze-dried freshwater fish was ground to 80 mesh. The dried and ground red pepper powder, mixed with other condiments, and then packaged and used again were used as freshwater fish flavors.
[실시예 5]Example 5
민물고기 1㎏와 흰콩 1㎏을 함께 증자시킨 후 냉동건조 시켰다. 냉동건조시킨 상기 증자물 약 700g을 40매쉬로 마쇄하고, 이것을 잘게 분쇄한 야채와 배합하여 어죽용으로 사용한 결과 민물고기 풍미가 있는 어죽 제품을 얻을 수 있었다.1 kg freshwater fish and 1 kg of white beans were cooked together and then freeze-dried. About 700 g of the freeze-dried cooked powder was crushed into 40 meshes, and the mixture was mixed with finely pulverized vegetables and used for fish porridge. As a result, fish product with freshwater fish flavor was obtained.
[실시예 6]Example 6
민물고기 1㎏와 흰콩 1㎏을 함께 증자시킨 후 냉동건조 시켰다. 냉동건조시킨 상기 증자물 700g을 350매쉬로 마쇄하여 마쇄물을 잘게 분쇄한 야채와 밀가루 1㎏에 혼합하여 튀김가루용으로 제공하여 밤을 튀김한 결과 민물고기 풍미가 있는 밤튀김을 얻을 수 있었다.1 kg freshwater fish and 1 kg of white beans were cooked together and then freeze-dried. The lyophilized 700 g of the cooked cooked powder in 350 mash and mixed with finely ground vegetables and flour 1kg to provide for fried powder chestnuts were fried as a result of freshwater fish flavored chestnut fries.
[실시예 7]Example 7
민물고기 1㎏와 흰콩 1㎏을 함께 증자시킨 후 증자물 200∼300g을 350매쉬로 분쇄하고 이것을 잘게 분쇄한 야채와 밀가루 1㎏에 혼합하여 교반하고 이에 양념을 첨가하여 기름에 튀겨내서 민물고기 어묵을 제조한 결과 민물고기 풍미가 있는 우수한 오뎅을 얻을 수 있었다.1kg freshwater fish and 1kg white bean together, and then pulverize 200 ~ 300g of cooked water with 350 mash, mix it with finely crushed vegetables and 1kg of flour and stir, add seasoning and fry in freshwater fish cake As a result, the excellent oden with freshwater fish flavor was obtained.
[실시예 8]Example 8
민물고기 1㎏과 콩 1㎏을 함께 증자시킨 후 증자물 1.5㎏을 350매쉬로 마쇄하고 이것을 잘게 분쇄한 야채와 밀가루 1㎏에 혼합하여 교반하고 여기에 돼지고기 민스 또는 소고기 민스를 함께 혼합한 후 양념을 첨가하여 케이싱 기계를 이용하여 케이싱한 후 포장하여 신규의 민물고기 풍미가 있는 소세지를 제조하였다.After adding 1kg of freshwater fish and 1kg of soybean together, crush 1.5kg of cooked water with 350 mesh and mix it with finely crushed vegetables and 1kg of flour and stir and mix pork mince or beef mince together Sausages were added using a casing machine and then seasoned and packaged to prepare a fresh fresh fish flavored sausage.
이상 설명한 바와 같이 본 발명의 민물고기 마쇄물을 주재로한 기능성 식품과 제조방법을 제공한다. 특히 민물고기 풍미가 있는 고영양, 고칼로리의 라면, 국수, 수제비등과 같은 면류나 라면용스프, 다시다, 어죽, 소세지, 어묵, 튀김가루를 제공하는 효과가 있다. 또 민물고기의 전통적인 풍미를 가지는 기능성 식품을 제공하는 효과가 있다. 더욱이 본 발명은 흰콩과 숯을 사용하므로서 민물고기의 비린내를 제거할 뿐만 아니라 콩을 꺼려하는 사람에게 고칼로리와 콜레스테롤이 없는 고단백질의 콩을 함께 섭취시킬 수 있어 신규하고 혐오감이 없는 건강식품을 제공하는 효과가 있다. 이밖에도 본 발명은 야채를 첨가하므로서 야채향을 민물고기 육질에 함유시키므로 비린내를 감소시키고 영양과 야채 풍미를 함께 향상시킨 영양식품을 제공하므로 식품 산업상 매우 유용한 발명인 것이다.As described above, it provides a functional food and a manufacturing method based on the freshwater fish grounds of the present invention. In particular, it has the effect of providing fresh nutrients such as high nutrition, high-calorie ramen, noodles, sujebi, noodles, ramen soup, kelp, fish porridge, sausage, fish paste, and fried flour. In addition, there is an effect to provide a functional food having a traditional flavor of freshwater fish. Furthermore, the present invention not only removes the fishy smell of freshwater fish by using white beans and charcoal, but also provides high-calorie and cholesterol-free high protein soybeans to those who are reluctant soybeans, providing a novel and abomination-free healthy food. It is effective. In addition, the present invention is a very useful invention in the food industry because it provides a nutritious food with the addition of vegetables to reduce the fishy smell and improve the nutrition and vegetable flavor by containing the vegetable flavor in freshwater fish meat.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030010009A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Cooked noodles and manufacturing method thereof |
| KR20030010010A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Wet noodles and manufacturing method thereof |
| KR100943422B1 (en) * | 2009-11-27 | 2010-02-19 | 서남대학교 산학협력단 | Mudfish sausage containing mudfish and method for preparing the same |
| KR101038716B1 (en) * | 2009-02-26 | 2011-06-02 | 영우냉동식품 주식회사 | Boiled fish paste made from Misgurnus mizolepis |
| KR20190127140A (en) * | 2018-05-03 | 2019-11-13 | 박민철 | Method of fried loaches and Deep-fried loaches using the same |
| KR102065706B1 (en) * | 2018-07-26 | 2020-01-14 | 문영실 | Process for preparing fish jelly with fresh water fish |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950030169A (en) * | 1994-04-26 | 1995-11-24 | 손종업 | Instant Loach Food |
| KR100363019B1 (en) * | 2000-02-02 | 2002-11-30 | 김윤배 | Fresh water fish flesh containing herb |
| KR20010086903A (en) * | 2000-03-04 | 2001-09-15 | 정성도 | A manufacturing method of powdered crucial |
| KR101025060B1 (en) * | 2008-05-07 | 2011-03-25 | 곽혜원 | A manufacturing method of instant soup with skate |
| KR101037261B1 (en) | 2010-04-28 | 2011-05-26 | 이정현 | Manufacturing method of mudfish hand-made noodle |
| CN103476268A (en) * | 2011-04-07 | 2013-12-25 | 李正铉 | Method for manufacturing hand-made mudfish noodles |
-
1997
- 1997-05-02 KR KR1019970017074A patent/KR100220792B1/en not_active IP Right Cessation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030010009A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Cooked noodles and manufacturing method thereof |
| KR20030010010A (en) * | 2001-07-25 | 2003-02-05 | 정찬진 | Wet noodles and manufacturing method thereof |
| KR101038716B1 (en) * | 2009-02-26 | 2011-06-02 | 영우냉동식품 주식회사 | Boiled fish paste made from Misgurnus mizolepis |
| KR100943422B1 (en) * | 2009-11-27 | 2010-02-19 | 서남대학교 산학협력단 | Mudfish sausage containing mudfish and method for preparing the same |
| KR20190127140A (en) * | 2018-05-03 | 2019-11-13 | 박민철 | Method of fried loaches and Deep-fried loaches using the same |
| KR102065706B1 (en) * | 2018-07-26 | 2020-01-14 | 문영실 | Process for preparing fish jelly with fresh water fish |
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| Publication number | Publication date |
|---|---|
| KR100220792B1 (en) | 1999-09-15 |
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