KR20170029149A

KR20170029149A - Dried slices of fish using egg and its manufacturing method

Info

Publication number: KR20170029149A
Application number: KR1020150126111A
Authority: KR
Inventors: 이문웅
Original assignee: 이문웅
Priority date: 2015-09-07
Filing date: 2015-09-07
Publication date: 2017-03-15

Abstract

The present invention relates to an ovine-based cane and a method of manufacturing the same, which enables a person to eat various contents by using an egg during the manufacture of the cannonball, and enjoys the cannonball without any sense of discomfort. Crushing and kneading; Drying and crushing the egg to make egg powder (egg powder); 1 to 20 wt% of egg powder, 71 to 82 wt% of crumbs, 5 to 10 wt% of sugar, 3 to 5 wt% of salt, and 1 to 2 wt% of baking soda to prepare a fish meat material; And producing the fish meat as a 3 mm thick sheet; And packaging the sheet.

Description

[0001] The present invention relates to an egg-making method,

More particularly, the present invention relates to a method and a method for manufacturing an egg using an egg, and more particularly, to an egg making method capable of taking various kinds of milk by using an egg during manufacture of an egg, And a method of producing the same.

Various kinds of fish made from fish such as squid, buffalo, and lamb are high-protein, healthy foods, and many consumers are present in Asian countries such as Korea, Japan, and China. However, due to the fishy smell and its unique taste, In recent years, many efforts have been made in Korea to increase the value of food and to expand demand.

For example, Korean Patent Laid-Open Publication No. 10-1994-0023388 discloses techniques that have been studied with respect to conventional methods for manufacturing an ear, such that fish meat is cut into 4 mm to 5 mm sizes in which the seaweed is preserved, And then put the plastic mold on the auxiliary pedestal and place the plastic mold with the elliptical hole at regular intervals, put the fish meat in proper quantity, push it with the tool such as trowel, pull it as if sliding it in all directions and fill it with the netting, A method of manufacturing a method for manufacturing an artificial respiratory epithelium comprising the steps of transferring a fish meat molded in a net position to a drying chamber and drying at 30 ° C for 7 to 8 hours to produce an article You can see,

In addition, as described in Korean Patent Laid-Open Publication No. 10-2001-0010505, fish meat is washed 100% and then collected in a natural dehydration basket to remove water to make the water content around 70-80% The mixture was mixed with 10 g of dehydrated fish meat in a ratio of 15 g of ginseng root concentrate and 15 g of salt, mixed in a suitable container, and mixed at a temperature of 5 ° C For 18 hours to allow the ginseng concentrate to penetrate the fish meat together with the saline by the osmotic action to reach the fish meat cells. The sugar precipitate was prepared by mixing 300 g of sugar, 200 g of sorbitol, 50 g of sodium L-glutamate and 200 g of water, Mixed with fish meat, aged at a room temperature of 2 ° C for 24 hours, molded into well-aged fish meat on a dry foot and dried in a room drying room such as hot air drying or cold air drying, A method for manufacturing an apron is disclosed,

In addition, as disclosed in Korean Patent Laid-Open Publication No. 10-2004-0065115,

The present invention relates to a dry squid containing red ginseng extract and a method for producing the same, which comprises adding red ginseng extract to functionalities in addition to a snack function as a snack or a snack or the like, and a method for producing the same, wherein the red ginseng extract is cut into squid, Of the present invention is applied in an amount within a range of 1 to 10% by weight based on the total weight of the dried red squid, or the red squid containing red ginseng extract is impregnated in the red ginseng extract to be incorporated into dried squid, .

However, as described above, in addition to the snack function as a snack and a snack, a variety of types of eyedrops having functionalities added thereto are manufactured. However, it is difficult to satisfy all age groups such as children by giving a fishy flavor that is too hard and fish specific. .

[Prior Art Literature]

1. Korean Patent Publication No. 10-1994-0023388 (November 17, 1994)

2. Korean Patent Publication No. 10-2001-0010505 (Feb. 15, 2001)

3. Korean Patent Publication No. 10-2004-0065115 (July 21, 2004)

It is an object of the present invention to improve the utilization of an egg by using an egg during the manufacture of an ear, and to make it possible to take in various kinds of ingredients contained in an egg, and to soften the ear, The present invention relates to an egg-making cap and a method for manufacturing the same, which enables anyone to enjoy eating cappuccino without any discomfort, either as a snack or as an adult's stomach.

According to another aspect of the present invention, there is provided a method of manufacturing an artificial brow using an egg, the method comprising the steps of: polishing and washing the fish to remove the bone and crushing the artificial bone; Drying and crushing the egg to make egg powder (egg powder); 1 to 20 wt% of egg powder, 71 to 82 wt% of crumbs, 5 to 10 wt% of sugar, 3 to 5 wt% of salt, and 1 to 2 wt% of baking soda to prepare a fish meat material; And producing the fish meat as a 3 mm thick sheet; And packaging the sheet.

According to another aspect of the present invention, there is provided a method of manufacturing an eye using an egg, the method comprising: cutting dried seaweeds such as seaweeds and seaweeds to a predetermined size or finely nuts ; The fish are trimmed and cleaned to remove the bone and crush it to make the fish meat; Drying and crushing the egg to make egg powder (egg powder); 1 to 20 wt% of egg powder, 71 to 82 wt% of crumbs, 5 to 10 wt% of sugar, 3 to 5 wt% of salt, and 1 to 2 wt% of baking soda to prepare a fish meat material; Mixing seaweed or nuts with the fish meat material; Preparing a mixture of the fish meat material and seaweed or nuts as a 3 mm thick sheet; And packaging the sheet.

According to the above-described embodiments, the fish meat material includes cut pieces of cuttlefish and mouse skin.

According to another aspect of the present invention, there is provided a method for manufacturing an animal using an egg, the method comprising: polishing a fish meat and washing the fish meat to expose a bone; floating a slice; Drying the captive fish meat to produce a dried fish meal; Baking the dried gun cloth while pressing it; The fish are trimmed and cleaned to remove the bone and crush it to make the meat (1); Drying and crushing the egg to make egg powder (egg powder); 1 to 20 wt% of egg powder, 71 to 82 wt% of crumbs, 5 to 10 wt% of sugar, 3 to 5 wt% of salt, and 1 to 2 wt% of baking soda to prepare a fish meat material; Applying fish meat material to both sides of the gun skin; A step of baking the gun skin to which the fish meat material is attached; And packaging the baked egg gun canister.

When the egg shell is manufactured through the manufacturing method according to the embodiments of the present invention,

The use of eggs in the manufacture of cappu largely increases the utilization of eggs to maximize the profit of poultry farmers,

In addition to the nutrients contained in the frying pan, it also makes it possible to ingest a variety of essential oils such as lecithin, fat, protein, ash and vitamin A contained in eggs,

In addition, the use of eggs to soften the frown and tasteless flavor, no child, no child, no repellent snacks and can be used as a snack, adults can enjoy the benefits of eating a snack.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method for manufacturing an egg using an egg according to an embodiment of the present invention; FIG.
2 is a flow chart illustrating a method of manufacturing an egg using an egg according to another embodiment of the present invention.
3 is a flow chart illustrating a method of manufacturing an egg using an egg according to another embodiment of the present invention.
FIG. 4 is a view showing the texture used in the embodiments of the present invention. FIG.
5 shows a sheet of an eyelash fabricated according to an embodiment of the present invention.
6 is a view showing a state in which a fish meat is attached to a gun skin according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of an egg cap and a method of manufacturing the same according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a method of manufacturing an egg using an egg according to an embodiment of the present invention, FIG. 2 is a flowchart showing a method of manufacturing an egg using an egg according to another embodiment of the present invention, FIG. 4 is a view showing the meat texture used in the embodiments of the present invention, and FIG. 5 is a view showing the meat texture used in the embodiment of the present invention Fig. 6 is a view showing a state in which a fish meat is attached to a gun skin according to an embodiment of the present invention. Fig.

First, in the drawings, it is noted that the same components or parts are denoted by the same reference numerals as possible. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as to avoid obscuring the subject matter of the present invention.

The present invention relates to the use of an egg (egg) in the manufacture of a cloak to enable a person to take a variety of active ingredients and to enjoy a smooth and unpleasant smell and enjoy ingestion without any discomfort. As shown in FIG. 1, the method of manufacturing an egg using the egg according to the present invention includes steps S11 to S9 of making crushed meat 1, step S12 to make egg powder, step S13 to make fish meat, (S14), and a sheet wrapping step (S15). Steps will be described in detail as follows.

(1-1) Step of making meat meat (S11)

Fish meat such as squid, mackerel, and so on caught in the sea is trimmed and cleaned, and bone is squeezed and crushed to produce crumbs 1 as shown in Fig.

(1-2) Egg Powder Making Step (S12)

The egg is dried and crushed to make egg powder (egg powder).

Here, the reason why the egg is contained is added to soften only the fish meat because it is too hard when the fish meat is dried, which makes it difficult for the ingestor to chew, and the content thereof is as follows.

(1-3) Step of making fish meat material (S15)

The egg powder, crumbs (1), sugar, salt and baking soda are mixed to make the fish meat material.

Here, the egg powder is contained in an amount of 1 to 20 wt%, the meat (1) is 71 to 82 wt%, the sugar is 5 to 10 wt%, the salt is 3 to 5 wt%, and the baking soda is 1 to 2 wt%.

The reason for limiting the egg powder to 1 to 20 wt% is that the effect of the nutrients on the egg is too small and the ingestion of the egg powder is too hard to chew. In case of 20 wt% or more, Is too soft when it is made into the sheet 2 as shown in Fig. 5, which makes it difficult to manufacture into a sheet and inhibits the chewing texture of the consuming person.

In order to improve the texture of the fish, it is also possible to include pieces of finely cut squid or fish meat.

(1-4) Step of making a fish meat sheet (S14)

As shown in Fig. 5, the fish meat thus prepared was made into a sheet 2 having a thickness of 3 mm, which is a good thickness for ingestion.

(1-5) Packaging step (S15)

The sheets thus prepared are packed and stored in a predetermined number.

As shown in FIG. 2, the method for manufacturing an egg using an egg according to another embodiment of the present invention includes the steps of preparing a dried seaweed or nuts (S21), producing a meat (1) (S22), producing an egg powder (Step S24), a seaweed mixing step (step S25), a sheet manufacturing step S26, and a packaging step S27. The steps are described in detail as follows.

(2-1) Preparation of dry seaweed or nuts (S21)

It is prepared by drying seaweeds such as seaweeds and seaweeds, finely cutting them into a predetermined size to produce faeces, or finely nuts such as peanuts, pine nuts, walnuts, and amundens.

(2-2) Breeding Process Step (S22)

(2-3) Egg Powder Making Step (S23)

The egg is dried and pulverized to make egg powder.

(2-4) Fish meat material manufacturing step (S24)

The egg powder was contained in an amount of 1 to 20 wt%, the crumbs 1 to 71 to 82 wt%, the sugar 5 to 10 wt%, the salt 3 to 5 wt%, and the baking soda 1 to 2 wt% The reason for limiting the content of the egg powder is fully described in the embodiment, and a description thereof will be omitted here.

(2-5) seaweed mixing step (S25)

The fish meat prepared as described above is mixed with finely chopped seaweed or finely crushed nuts.

(2-6) Sheet Production Step (S26)

A mixture of the fish meat material and seaweed or nuts is made into a sheet (2) having a thickness of 3 mm.

(2-7) Packaging step (S27)

The sheet 2 thus prepared is packed and stored in a predetermined number.

3, the method of manufacturing an egg using an egg according to another embodiment of the present invention includes steps S31, S32, S, The fish meat product manufacturing step S34, the egg powder manufacturing step S35, the fish meat product manufacturing step S36, the fish meat flesh applying step S37, the drying step S37, the drying step S33, (Step S38), and packaging step S39, and the steps therefor will be described in detail as follows.

(3-1) Step of making fish meat captive (S31)

After finishing the fishes of the fish such as squid, mackerel, and cucumber caught in the sea, clean them and then release the slice with proper size while applying bone.

(3-2) the drying step (3) the manufacturing step (S32),

As described above, the dried fish meat is naturally dried or hot-air dried to obtain dried fish cane (3).

At this time, it is preferable that the drying conditions are suitably dried to a very low hardness in consideration of the following baking steps.

In addition, it is preferable that a plurality of lines are formed on the dry cloth 3 so that the following fish meat can be well suited.

(3-3) drying step (3) baking step (S33)

Bake the dried gunpowder (3) while pressing it with a suitable force applied from above so that it is flattened without being burnt.

(3-4) Breeding Process Step (S34)

(3-5) Egg Powder Making Step (S35)

The egg is dried and pulverized to make egg powder.

(3-6) Preparation step of fish meat material (S36)

(3-7) Applying the fish meat material to the gun skin (3) (S37)

The fish meat material is applied to both sides of the drying cloth 3 to a predetermined thickness.

(3-8) Repeat step (S38)

When the fish meat material is applied to both sides of the gun skin 3, the egg gun skin 3 formed by combining the fish meat material and the gun skin 3 is re-baked so as to be baked under optimum conditions.

(3-9) Packaging step (S39)

The eggshells 3 baked and baked as described above are packed and stored in a predetermined number.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

[Example 1]

(S12) of making egg powder, a step (S13) of making a fish meat material, a step of producing a sheet (S14), and a step of making a sheet packing step (S15). &Lt; / RTI >

[Example 2]

(S21), crushing (1) manufacturing step (S22), egg powder manufacturing step (S23), fish meat material manufacturing step (S24), seaweed mixing step S25), the sheet production step (S26), and the packaging step (S27).

[Example 3]

As in another embodiment of the present invention, the step S31 of making the fish meat, the step S32 of manufacturing the gun skin 3, the step S33 of drying the fish skin, the step S34 of manufacturing the meat powder 1, Egg shells were obtained through a manufacturing process (S35), a fish meal manufacturing step (S36), a fish meal reapplication step (S37), a drying step (S38) and a packaging step (S39).

[Comparative Example 1]

The frying pan was produced in the same manner as in the examples of the present invention except that the egg content was 1 wt% or less and the sugar content was 5 wt% or less.

[Comparative Example 2]

The obturator was manufactured in the same manner as in the examples of the present invention except that the egg content was 20 wt% or more and the sugar content was 10 wt% or more.

[Comparative Example 3]

The ear was prepared without adding the egg.

(A), fragrance (B) and chewing sensation (C) were examined by randomly picking 10 clams from 10 ~ 50 male and female by panelists. The results are shown in Table 1.

division A B C Remarks Example 1 97 95 96 Excellent taste, incense and crunchy tactile sensation, no bad taste Example 2 97 95 95 Excellent taste, incense and crunchy tactile sensation, no bad taste Example 3 96 95 94 Excellent taste, incense and crunchy tactile sensation, no bad taste Comparative Example 1 85 80 80 Taste and fragrance are usually, hardness of chewing tactile. Have a little bitter taste Comparative Example 2 80 90 75 Taste and fragrance are usually softer, and the chewy tenderness is too soft. No tastes. Comparative Example 3 70 70 85 Only the taste and flavor of the clam is m. There is a cheesy taste.

* Very good 10 points, Good 8 ~ 9 points, Normal 6 ~ 7 points, Bad 4 ~ 5, Very bad 3 points or less

As can be seen from the above examples and comparative examples of the present invention, the caps of the present invention are different from the caps of the comparative examples and have unique taste and flavor, and developed according to the taste of consumers, The comparative example was significantly improved over the ear and than the general ear.

Although the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the present invention is not limited thereto and that various changes and modifications will be apparent to those skilled in the art. Various modifications and variations are possible within the scope of the appended claims.

1: meat 2: sheet
3: gun gun

Claims

A step of smoothing and washing the fish to prepare bone, and crushing the meat to make meat (S11);
Drying and pulverizing the egg to form egg powder (S12);
1 to 20 wt% of egg powder, 71 to 82 wt% of crumbs (1), 5 to 10 wt% of sugar, 3 to 5 wt% of salt and 1 to 2 wt% of baking soda to prepare a fish meat material (S13); And
A step (S14) of making the fish meat material into a sheet (2) having a thickness of 3 mm; And
(S15) packaging the sheet (2). &Lt; Desc / Clms Page number 13 >

A step (S21) of cutting dried seaweeds such as seaweeds or seaweeds to a predetermined size or finely cutting nuts;
(Step S22) of grinding and washing the fish to prepare bone meat and crushing the fish meat 1;
A step (S23) of drying and pulverizing the egg to make an egg powder (egg powder);
1 to 20 wt% of egg powder, 71 to 82 wt% of crumbs (1), 5 to 10 wt% of sugar, 3 to 5 wt% of salt and 1 to 2 wt% of baking soda to prepare a fish meat material (S24);
Mixing the seaweed or nuts with the fish stock (S25);
A step (S26) of making the mixture of fish meat and seaweed or nuts into a sheet (2) of 3 mm thickness; And
(S27) packaging the sheet (2). &Lt; RTI ID = 0.0 >< / RTI >

[4] The method according to claim 1 or 2, wherein the fish meat material includes cut pieces of cuttlefish or mussel.

A step (S31) of sewing a fish slice and washing the fish by washing and washing the bone;
A step (S32) of drying the dried fish meat into a dried fish can (3);
A step (S33) of baking the dried gun cloth (3) while pressing it;
(Step S34) of grinding and washing the fish to prepare bone meat 1 and crushing it;
Drying and crushing the egg to produce an egg powder (S35);
1 to 20 wt% of egg powder, 71 to 82 wt% of crumbs (1), 5 to 10 wt% of sugar, 3 to 5 wt% of salt and 1 to 2 wt% of baking soda to prepare a fish meat material (S36);
A step (S37) of applying a fish meat material to both sides of the dry cloth (3);
A step (S38) of baking the gun skin to which the fish meat material is attached; And
And a step (S39) of packaging the baked egg gun cannula.

An egg cap (1) characterized in that it is manufactured according to claim 1, 2 or 4.