KR20170029151A

KR20170029151A - Dried slices of fish using egg yolk and peanut butter and its manufacturing method

Info

Publication number: KR20170029151A
Application number: KR1020150126114A
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 egg yolk and a method for producing the same using egg yolk and peanut butter which enables various intestinal contents to be consumed by using the yolk of an egg during the manufacture of the foil and allows the person to enjoy the foal without any disgust, It is a step of polishing and washing to make a bone and then crushing it to make a flesh; Separating the egg white and the yolk separately from the egg, and drying and grinding the separated yolk to prepare egg yolk powder; 5 to 15 wt% of yolk powder, 5 to 15 wt% of peanut butter, 61 to 63 wt% of soft meat, 5 to 10 wt% of sugar, 3 to 5 wt% of salt and 1 to 2 wt% of baking soda, Material); And producing the fish meat as a 3 mm thick sheet; And packaging the sheet.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an egg yolk and a peanut butter,

The present invention relates to an egg yolk and a method of manufacturing the egg yolk and peanut butter, and more particularly, to an egg yolk and an egg yolk, and a peanut butter, Egg yolk and peanut butter which enable anyone to enjoy pee without any discomfort, and a method of making 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 eggs by using the yolk of an egg during the production of the foil and to make it possible to ingest various kinds of ingredients contained in yolk and peanut butter, The present invention relates to a method for manufacturing a cane using egg yolk and peanut butter and a method of manufacturing the same, which enables anyone to enjoy eating without any discomfort to a snack or an adult's stomach.

In order to accomplish the above objects, a method of manufacturing an ovary using egg yolk and peanut butter according to an embodiment of the present invention includes steps of preparing fish by grinding and washing fish, crushing the bone, ; Separating the egg white and the yolk separately from the egg, and drying and grinding the separated yolk to prepare egg yolk powder; 5 to 15 wt% of yolk powder, 5 to 15 wt% of peanut butter, 61 to 63 wt% of soft meat, 5 to 10 wt% of sugar, 3 to 5 wt% of salt and 1 to 2 wt% of baking soda, 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 egg yolk and peanut butter to cut dried seaweeds such as kim and sea bream into a predetermined size, ; The fish are trimmed and cleaned to remove the bone and crush it to make the fish meat; Separating the egg white and the yolk separately from the egg, and drying and grinding the separated yolk to prepare egg yolk powder; 5 to 15 wt% of yolk powder, 5 to 15 wt% of peanut butter, 61 to 63 wt% of soft meat, 5 to 10 wt% of sugar, 3 to 5 wt% of salt and 1 to 2 wt% of baking soda, 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 of manufacturing an artificial foil using egg yolk and peanut butter, the method comprising the steps of: polishing a fish meat and washing the meat to expose a bone and 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); Separating the egg white and the yolk separately from the egg, and drying and grinding the separated yolk to prepare egg yolk powder; 5 to 15 wt% of yolk powder, 5 to 15 wt% of peanut butter, 61 to 63 wt% of soft meat, 5 to 10 wt% of sugar, 3 to 5 wt% of salt and 1 to 2 wt% of baking soda, 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 yolk gun.

When the yolk cap is manufactured through the manufacturing method according to the embodiments of the present invention,

By using the egg yolk in the manufacture of the cap, it is possible to maximize the profit of the poultry farmer by greatly increasing the utilization of the egg,

In addition to the nutrients possessed by the fingernails, it also makes it possible to ingest various nutrients for lecithin, fat, protein, ash, vitamin A and the like contained in the yolk and peanut butter,

In addition, by using the egg yolk, the fingers are softened and there is no pungent flavor, so that no child can be used as a snack without any discomfort, and the effect of allowing the adult to enjoy the fingers can be enjoyed .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart illustrating a method of manufacturing an eye drop using egg yolk and peanut butter according to an embodiment of the present invention. FIG.
FIG. 2 is a flowchart illustrating a method of manufacturing an eye using egg yolk and peanut butter according to another embodiment of the present invention. FIG.
FIG. 3 is a flow chart illustrating a method of manufacturing an eye drop using egg yolk and peanut butter according to another embodiment of the present invention. FIG.
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.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, preferred embodiments of an egg yolk and a method of manufacturing the egg yolk and the peanut butter according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart illustrating a method of manufacturing an eye using egg yolk and peanut butter according to an embodiment of the present invention. FIG. 2 is a view illustrating a method of manufacturing an eye using egg yolk and peanut butter according to another embodiment of the present invention. FIG. 3 is a flowchart showing a method of manufacturing an eye using egg yolk and peanut butter according to another embodiment of the present invention, FIG. 4 is a view showing the meat used in the embodiments of the present invention, FIG. 5 is a view showing a seat of an apron manufactured according to an embodiment of the present invention, and 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.

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 use of egg yolk and egg yolk in the manufacture of cappuccinic acid makes it possible to ingest a wide variety of active ingredients, and it is possible to use the present invention in which any one can enjoy the cappuccino without any discomfort, The method of manufacturing an egg yolk and a peanut butter according to an embodiment of the present invention uses a yolk as a liquid material. As shown in FIG. 1, a method of making a meatball 1 (S11) A step S12 of making a fish meat material, a step S13 of producing a fish meat material, a step S14 of producing a sheet, and a sheet packing step S15, and the steps therefor will be described in detail.

(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) Preparation of yolk powder (S12)

The whites and yolks are separated from the eggs separately, and the separated yolks are dried and pulverized to produce egg yolk powder.

Here, the reason for containing the yolk is that it is too hard when only fish meat is dried, and it is added to soften the fish because it becomes difficult when the fish chews. The content of the yolk is as follows.

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

The fish meal is made by mixing the yolk powder, peanut butter, crumbs (1), sugar, salt and baking soda.

Here, the yolk powder is 5 to 15 wt%, the peanut butter is 5 to 15 wt%, the crumb (1) is 61 to 63 wt%, the sugar is 5 to 10 wt%, the salt is 3 to 5 wt% 1 to 2 wt%.

The reason why the yolk powder is limited to 5 to 15 wt% is that the effect of the nutrients on the yolk is too small and the ingestion is too hard to chew, and when it is 15 wt% or more, Is too soft or brittle when it is made into the sheet 2 as shown in Fig. 4, which makes it difficult to prepare it as 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.

2, the method for preparing an ovum yolk and the peanut butter according to another embodiment of the present invention includes preparing a dried seaweed or nuts (S21), a crushing (1) producing step (S22), a yolk powder The preparation step S23, the fish meal manufacturing step S24, the seaweed mixing step S25, the sheet manufacturing step S26, and the packing step S27, and the steps therefor will be described in detail as follows .

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

Dried seaweeds such as seaweed and seaweed are minced to a predetermined size to produce faeces, or finely ground peanuts to prepare peanut butter.

Here, peanut butter can be used as butter by finely crushing nuts such as pine nut, walnut, and amond.

(2-2) Breeding Process Step (S22)

The meat of fish such as squid, mackerel, salted fish caught in the sea is cleaned and cleaned, and then bone is squeezed and crushed to prepare crumbs 1 as shown in Fig.

(2-3) Preparation of yolk powder (S23)

Separate the egg yolk from the whites and the yolk, and dry the separated yolk to make the yolk powder.

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

Here, the yolk powder is 5 to 15 wt%, the peanut butter is 5 to 15 wt%, the crumb (1) is 61 to 63 wt%, the sugar is 5 to 10 wt%, the salt is 3 to 5 wt% 1 to 2 wt%, and the reason for limiting the content of the yolk 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.

As shown in FIG. 3, the method of manufacturing an oven egg yolk and peanut butter according to another embodiment of the present invention includes a step (S31) of capturing a fish meat, a manufacturing step (S32) (3) baking step (S33), a crushing (1) manufacturing step (S34), a yolk powder manufacturing step (S35), a fish meat material manufacturing step (S36), a fish meat (3) (Step S38), and a packaging step (step S39). The steps of the method 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) Preparation of yolk powder (S35)

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

The fish meal is made by mixing the yolk powder, pivot butter, crumbs (1), sugar, salt and baking soda.

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

As shown in Fig. 6, the fish meat material is applied on both sides of the dried poultry with a predetermined thickness.

(3-8) re-baking step (S38)

When the fish meat is applied to both sides of the gun cannon (3), the yolk gun cannon (3) formed by combining the fish meat and the gun cannon (3) is roasted again so as to be baked under optimum conditions.

(3-9) Packaging step (S39)

The thus-baked and finished egg yolks 3 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 a yolk powder, a step of making a fish meat material (S13), a step of producing a sheet (S14), and a step of making a sheet packing step (S15) to obtain egg yolk brow.

[Example 2]

The method of manufacturing the dried seaweed (S21), the process of producing the meat (1) (S22), the preparation of the yolk powder (S23), the manufacturing of the fish meat material (S24) S25), the sheet manufacturing step (S26), and the packaging step (S27).

[Example 3]

As in another embodiment of the present invention, a step S31 of making a fish meat, a step S32 of manufacturing a gun skin 3, a step S33 of drying a gun skin 3, a step S34 of manufacturing a meat- , The yolk powder manufacturing step S35, the fish meat material manufacturing step S36, the fish cane applying step S37, the gun cannon 3 re-baking step S38, and the packing step S39 are used Through the manufacturing method, egg yolk brow was obtained.

[Comparative Example 1]

The gloves were prepared in the same manner as in the examples of the present invention except that the content of the yolk was 5 wt% or less and the content of sugar was 5 wt% or less.

[Comparative Example 2]

The gloves were prepared in the same manner as in the examples of the present invention except that the content of the yolk was 15 wt% or more and the content of sugar was 10 wt% or more.

[Comparative Example 3]

The gloves were prepared without the addition of the yolk.

The sensory evaluation of the taste (A), flavor (B) and chewing sensation (C) of the forehead was performed by randomly extracting 10 groups of 10 ~ 50 male and female observers, 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);
Separating the whites and the yolks separately from the eggs, and drying and pulverizing the separated yolks to form egg yolk powder (S12);
5 to 15 wt% of yolk powder, 5 to 15 wt% of peanut butter, 61 to 63 wt% of crumbs (1), 5 to 10 wt% of sugar, 3 to 5 wt% of salt and 1 to 2 wt% of baking soda, A step (S13) of making ash (fish meat material); And
A step (S14) of making the fish meat material into a sheet (2) having a thickness of 3 mm; And
And packing the sheet (2) (S15).

A step (S21) of cutting dried seaweeds such as seaweeds or seaweeds to a predetermined size or finely nuts to prepare peanut butter;
(Step S22) of grinding and washing the fish to prepare bone meat and crushing the fish meat 1;
Separating the egg white and the yolk separately from the egg, and drying and grinding the separated yolk to form yolk powder (S23);
5 to 15 wt% of yolk powder, 5 to 15 wt% of peanut butter, 61 to 63 wt% of crumbs (1), 5 to 10 wt% of sugar, 3 to 5 wt% of salt and 1 to 2 wt% of baking soda, A step (S24) of making ash (fish meat material);
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
And packing the sheet (2) (S27).

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

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;
Separating the egg white and the yolk separately from the egg, and drying and grinding the separated yolk to form yolk powder (S35);
5 to 15 wt% of yolk powder, 5 to 15 wt% of peanut butter, 61 to 63 wt% of crumbs (1), 5 to 10 wt% of sugar, 3 to 5 wt% of salt and 1 to 2 wt% of baking soda, A step (S36) of making ash (fish meat material);
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
(S39) packing the baked egg yolks and the baked egg yolks.

Characterized in that it is produced according to claim 1, 2 or 4, using egg yolk and peanut butter.