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KR20230154392A - cold fish cake - Google Patents

cold fish cake Download PDF

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Publication number
KR20230154392A
KR20230154392A KR1020220053932A KR20220053932A KR20230154392A KR 20230154392 A KR20230154392 A KR 20230154392A KR 1020220053932 A KR1020220053932 A KR 1020220053932A KR 20220053932 A KR20220053932 A KR 20220053932A KR 20230154392 A KR20230154392 A KR 20230154392A
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KR
South Korea
Prior art keywords
weight
parts
broth
fish cake
fish
Prior art date
Application number
KR1020220053932A
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Korean (ko)
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KR102693788B1 (en
KR102693788B9 (en
Inventor
박종득
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박종득
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Priority to KR1020220053932A priority Critical patent/KR102693788B1/en
Publication of KR20230154392A publication Critical patent/KR20230154392A/en
Application granted granted Critical
Publication of KR102693788B1 publication Critical patent/KR102693788B1/en
Publication of KR102693788B9 publication Critical patent/KR102693788B9/en

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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
    • A23L13/30—Meat extracts
    • 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
    • A23L17/20—Fish extracts
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/20—Freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/31—Mechanical treatment

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

Abstract

취식이 용이하도록 국수나 우동, 스파게티, 냉면, 짜장면 등 각종 면의 굵기
로 절단하는 어묵 절단공정;
어패류와 게나 닭고기 등의 육류에 다시마, 생강, 마늘, 양파, 무, 대파,
고추 등의 부재료를 첨가하여 우려내고 정백당0.3~0.5중량부, 정제0.1~0.2중
량부, 글루탐산나트륨0.3~0.5중량부, 글리신0.05중량부, 솔비톨0.3~0.5중량
부, 진간장0.5중량부 등을 고루 잘 섞이도록 믹싱 배합하는 육수 제작공정;
상기 육수를 냉장고 (0~5℃)에 보관해 24~36시간 숙성시키는 냉장 숙성공정;
상기 숙성된 육수에 살얼음이 끼도록 육수통에 보관하여 1~2시간 냉각시키는
육수 냉각공정;
상기 냉각되어 살얼음이 낀 냉육수에 어묵을 혼합하고 버무려 냉어묵을 만
드는 냉어묵 제작공정;
를 포함하여 제조되는 것을 기술적 특징으로 하며, 더운 여름에 뜨거운 어묵
을 취식하는 사람이 거의 없어서 여름에는 어묵 판매량이 급감하여 어묵업에
종사하는 사람들이 경제적으로 힘들게 되나 냉어묵은 더운여름에 취식하는
사람에게 거부감을 주지 않고 새로운 미각을 돋구어 주는 효과가 있고, 더운
여름에 어묵 판매가 급성장 하여 어묵업에 종사하는 사람들에게 계절에 관계
없이 안정적인 수입을 올려주는 효과가 크므로 국가 경제에 이바지하는 효과
가 있다.Various thicknesses of noodles such as noodles, udon, spaghetti, naengmyeon, and black bean noodles are provided for ease of eating.
Fish cake cutting process;
Fish and shellfish and meat such as crab and chicken, kelp, ginger, garlic, onion, radish, green onion,
Add auxiliary ingredients such as red pepper and brew, 0.3 to 0.5 parts by weight of refined sugar, 0.1 to 0.2 parts by weight of refined sugar.
parts by weight, sodium glutamate 0.3 to 0.5 parts by weight, glycine 0.05 parts by weight, sorbitol 0.3 to 0.5 parts by weight
A broth production process of mixing and mixing 0.5 parts by weight of soy sauce and soy sauce so that they are evenly mixed;
A refrigerated aging process in which the broth is stored in a refrigerator (0 to 5°C) and aged for 24 to 36 hours;
Store the aged broth in a broth container so that there is thin ice and cool it for 1 to 2 hours.
Broth cooling process;
Mix the fish cake with the cooled cold broth with thin ice and mix to make the cold fish cake.
Lifting cold fish cake manufacturing process;
The technical feature is that it is manufactured including, and it is a hot fish cake in the hot summer.
Since there are very few people eating fish cakes, sales of fish cakes plummet in the summer, leading to a decline in the fish cake industry.
People working in the industry are having a hard time financially, but cold fish cakes are a great way to eat them in the hot summer.
It has the effect of encouraging new tastes without causing discomfort to people, and it is a hot
Sales of fish cakes grow rapidly in the summer, giving people involved in the fish cake industry a seasonal effect.
It has a significant effect of raising stable income without any costs, thus contributing to the national economy.
There is.

Description

냉어묵의 제조 방법 및 이에 의해 제조된 냉어묵{cold fish cake}Method for manufacturing cold fish cake and cold fish cake manufactured thereby

본 발명은 차가운 어의 제조 방법 및 이에 의해 제조된 냉어묵에 관한 것The present invention relates to a method for producing cold fish and cold fish cake produced thereby.

으로, 보다 상세하게는 다양한 어묵에 차가운 냉육수를 가미하여 조리함으로In more detail, it is cooked by adding cold broth to various fish cakes.

써, 차가운 냉육수와 어우려지게 하여, 어묵의 풍미와 맛을 올려줌과 동시It mixes well with the cold broth, enhancing the flavor and taste of the fish cake.

에, 남녀노소 누구나 더운 여름에 시원한 어묵을 영양간식 또는 건강식품으Everyone, regardless of gender or age, enjoys cool fish cakes as a nutritious snack or health food in the hot summer.

로 즐길 수 있도록 하는 냉어묵의 제조 방법 및 이에 의해 제조된 냉어묵에A method of manufacturing cold fish cakes that can be enjoyed as a cold fish cake and the cold fish cakes produced thereby

관한 것이다.It's about.

일반적으로 어묵 시장은 어묵을 끓는물이나 전자레인지 등에 익혀서 뜨거운In general, the fish cake market is made by cooking fish cakes in boiling water or in a microwave.

어묵 밖에 없다. 그러나, 이러한 조리법으로는 더운 여름에 뜨거운 어묵을There is nothing but fish cake. However, these recipes make hot fish cakes on hot summer days.

먹는 사람이 거의 없다. 어묵하면 쌀쌀한 가을 부터 추운 겨울에 먹는 음식Few people eat it. Fish cake is a food eaten during chilly autumn and cold winter.

으로 생각하고 있다. 상술한 바와 같은 이유로 여름에는 어묵 판매량이 급감I'm thinking. For the same reasons as mentioned above, sales of fish cakes plummet in the summer.

하는 문제점이 있었다. 이에, 본 발명자는 더운 여름에도 어묵에 차가운 냉There was a problem. Accordingly, the present inventor found that even in hot summer, cold cold fish cakes were used.

육수를 가미하여 조리함으로써,그 결과 남녀노소 누구나 어묵을 더운 여름By adding broth and cooking it, the result is that everyone, regardless of gender or age, enjoys fish cakes on a hot summer day.

에도 영양간식 또는 건강식품으로 즐길 수 있는 냉어묵의 제조 방법을 개발Developed a manufacturing method for cold fish cake that can be enjoyed as a nutritious snack or health food in Edo

하기에 이르른 것이다.It has come to this.

본 발명의 목적은 상기 문제점을 해결하기 위하여 안출된 것으로서, The purpose of the present invention was to solve the above problems,

어묵과 함께 유익한 영양성분을 포함하고 있는 다양한 냉육수와 함께 어우Along with fish cakes, fish cakes are served with a variety of cold broths containing beneficial nutrients.

러지게 어묵을 조리함으로써, 어묵의 풍미 및 맛을 증진시킴과 동시에, 남녀By cooking the fish cake loosely, it improves the flavor and taste of the fish cake and at the same time,

노소 누구나 더운 여름에도 어묵을 영양간식 또는 건강식품으로 즐길 수 있Anyone, regardless of age or age, can enjoy fish cakes as a nutritious snack or healthy food even in the hot summer.

는 냉어묵의 제조 방법 및 이에 의해 제조된 냉어묵을 제시하는 것에 있다.Presents a method for manufacturing cold fish cakes and cold fish cakes produced thereby.

또한, 본 발명의 목적은 다양한 종류의 냉육수에 포함되어있는 부재료인 다In addition, the object of the present invention is to sub-ingredients included in various types of cold broth.

시마, 생강, 마늘, 양파, 무, 대파, 고추 등의 효능으로 노화방지, 고혈압Prevents aging and high blood pressure with the effects of shima, ginger, garlic, onion, radish, green onion, and red pepper.

예방, 콜레스테롤 감소, 항암, 해독살균, 항산화 작용, 면역력 증강, 심혈관Prevention, cholesterol reduction, anticancer, detoxification, antioxidation, immunity enhancement, cardiovascular

질환 예방, 지방분해 등 의 효과가 탁월한 냉어묵을 제공함으로써, 종래에 By providing cold fish cakes with excellent effects such as disease prevention and fat decomposition,

어묵 자체가 단순히 간식으로만 인식되는 한계를 극복하여 어묵 자체가 더운By overcoming the limitation of fish cake itself being perceived as simply a snack, fish cake itself is a hot drink.

여름에도 건강을 증진시킬 수 있는 영양식품및 보양식품으로도 인식될 수 It can also be recognized as a nutritious food and health food that can improve health even in summer.

있는 냉어묵의 제조 방법 및 이에 의해 제조된 냉어묵을 제공하는 것에To provide a manufacturing method of cold fish cake and cold fish cake manufactured thereby

있다.there is.

본 발명의 목적은 상기 문제점을 해결하기 위하여 안출된 것으로서, 어묵과The purpose of the present invention was to solve the above problems, and the fish cake and

함께 유익한 영양성분을 포함하고 있는 다양한 냉육수와 함께 어우러지게 Combined with a variety of cold broths containing beneficial nutrients

어묵을 조리함으로써, 어묵의 풍미 및 맛을 증진시킴과 동시에, 남녀노소 누By cooking fish cakes, the flavor and taste of fish cakes are improved and at the same time, it can be enjoyed by people of all ages and genders.

구나 더운 여름에도 어묵을 영양간식 또는 건강식품으로 즐길 수 있는 냉어It is a cold fish that can be enjoyed as a nutritious snack or health food even in the hot summer.

묵의 제조 방법 및 이에 의해 제조된 냉어묵을 제시하는 것에 있다.The purpose is to present a method for manufacturing jelly and cold fish cake produced thereby.

상기와 같은 방법으로 만들어진 냉어묵 고단백 저칼로리 식품으로 성인병 예Cold fish cake made in the same way as above is a high-protein, low-calorie food that can cause adult diseases.

방 및 스테미너 증진 에 뛰어난 효과를 발휘하는 영양만점의 식품이며, 더운It is a nutritious food that is excellent for improving energy and stamina, and is great for hot days.

여름에 먹는 사람에게 거부감을 주지 않고 새로운 미각을 돋구어 주는 효과The effect of encouraging new taste buds without causing discomfort to those who eat it in the summer.

가 있다.There is.

특히 더운 여름에 어묵 판매가 급성장 하여 어묵업에 종사하는 사람들에게In particular, sales of fish cakes grow rapidly during the hot summer, helping people working in the fish cake industry.

계절에 관계없이 안정적인 수입을 올려주는 효과가 크므로 국가 경제에 이바It contributes to the national economy as it has a significant effect of increasing stable income regardless of the season.

지하는 효과가 있다.The basement works.

도 1은 본 발명에 따라 냉어묵을 조리하는 방법을 도시하는 도면임.Figure 1 is a diagram showing a method of cooking cold fish cake according to the present invention.

이하, 본 발명의 바람직한 제조 방법 및 이에 의해 제조된 냉어묵 실시예를 Hereinafter, examples of the preferred production method of the present invention and cold fish cake prepared thereby are described.

도면을 참조하여 상세히 설명한다.It will be described in detail with reference to the drawings.

본 발명에 따른 냉어묵의 제조 방법 및 이에 의해 제조된 냉어묵은 어묵을The method for producing cold fish cake according to the present invention and the cold fish cake prepared thereby is a fish cake.

국수나 우동, 스파게티, 냉면, 짜장면 등 각종 면의 굵기로 절단하는 절단단Cutting end for cutting various noodles such as noodles, udon, spaghetti, naengmyeon, and black bean noodles to the thickness.

계, 어패류와 게나 닭고기 등의 육류에 다시마, 생강, 마늘, 양파, 무, 대파Chicken, fish and shellfish, meat such as crab and chicken, kelp, ginger, garlic, onion, radish, green onion

, 고추 등의 부재료를 첨가하여 우려내고 정백당, 정제염, 글루탐산나트륨, , it is brewed by adding auxiliary ingredients such as red pepper, refined sugar, refined salt, monosodium glutamate,

글리신, 솔비톨, 진간장 등을 혼합한 육수를 만드는 단계, 상기 육수를 저온Step of making broth mixed with glycine, sorbitol, dark soy sauce, etc., cooking the broth at low temperature

에서 12~ 24시간 숙성시키는 저온숙성단계, 상기 숙성된 육수에 살얼음이 생In the low-temperature maturation step of maturing for 12 to 24 hours, thin ice is formed in the aged broth.

기도록 육수통에 넣고 1~2시간 냉각시키는 냉각단계, 상기 1~2시간 냉각되어Cooling step of putting it in a broth container and cooling it for 1 to 2 hours, cooling for 1 to 2 hours

살얼음이 낀 냉육수에 어묵을 혼합하고 버무려 냉어묵을 만드는 단계를 포함Including the step of mixing fish cakes in cold broth with thin ice and mixing them to make cold fish cakes.

하도록 구성된다.It is configured to do so.

이하, 조리단계별로 상세히 설명한다.Hereinafter, each cooking step will be described in detail.

1단계 : 어묵 절단 공정Step 1: Fish cake cutting process

먼저, 이물 이취가 없고 신선한 어묵을 준비하여 일정크기로 어묵을 절단한First, prepare fresh fish cake without any foreign substances or unpleasant odors and cut the fish cake into a certain size.

다. 절단된 어묵의 크기는 취식이 용이하도록 국수나 우동, 스파게티, 냉면, all. The cut fish cakes are sized for easy consumption, such as noodles, udon, spaghetti, cold noodles, etc.

짜장면 등 각종 면의 굵기로 절단함이 바람직 하다.It is desirable to cut it to the thickness of various noodles such as Jjajangmyeon.

2단계 : 육수 제작 공정Step 2: Broth production process

어패류와 게나 닭고기 등의 육류에 다시마, 생강, 마늘, 양파, 무, 대파, Fish and shellfish and meat such as crab and chicken, kelp, ginger, garlic, onion, radish, green onion,

고추 등의 부재료를 첨가하여 우려내고 정백당0.3~0.5중량부, 정제0.1~0.2중Add auxiliary ingredients such as red pepper and brew, 0.3 to 0.5 parts by weight of refined sugar, 0.1 to 0.2 parts by weight of refined sugar.

량부, 글루탐산나트륨0.3~0.5중량부, 글리신0.05중량부, 솔비톨0.3~0.5중량parts by weight, sodium glutamate 0.3 to 0.5 parts by weight, glycine 0.05 parts by weight, sorbitol 0.3 to 0.5 parts by weight

부, 진간장0.5중량부 등을 고루 잘 섞이도록 믹싱 배합하게 된다.Part, 0.5 part by weight of dark soy sauce, etc. are mixed so that they are evenly mixed.

3단계 : 냉장 숙성 공정Step 3: Refrigerated aging process

숙성단계는 상기 육수를 냉장 숙성시켜 풍미를 증진시키기 위한 단계로서, The maturation step is a step to improve the flavor by refrigerating and maturing the broth,

상기 육수는 바로 냉장고 (0~5℃)에 보관하여 숙성시키게 되는데, 숙성시The broth is immediately stored in the refrigerator (0~5℃) to ripen.

간은 24~36시간이 바람직하다.It is desirable to season for 24 to 36 hours.

4단계 : 육수 냉각 공정Step 4: Broth cooling process

냉각단계는 상기육수에 살얼음이 끼어 더운 여름에 시원하게 냉어묵을 취식In the cooling stage, thin ice is placed in the broth, allowing you to enjoy cold fish cakes coolly in the hot summer.

할 수 있도록 육수통에 보관하여 냉각시키게 되는데, 냉각시간은 1~2시간이It is stored in a broth container and cooled, and the cooling time is 1 to 2 hours.

바람직하다.desirable.

5단계 : 냉어묵 제작 단계Step 5: Cold fish cake production stage

상기 1~2시간 냉각되어 살얼음이 낀 냉육수에 어묵을 혼합하고 버무려 냉어Mix the fish cake with the cold broth with thin ice that has been cooled for 1 to 2 hours and mix to make the cold fish.

묵을 만든다.Make jelly.

이와 같은 과정을 통한 냉어묵의 제조 방법 및 이에 의해 제조된 본 발명의 Method for producing cold fish cake through this process and the present invention manufactured thereby

냉어묵은 어묵과 냉육수가 어우어져 영양성분이 충분히 보충되어 더운 여름Cold fish cake is a combination of fish cake and cold broth, which provides sufficient nutrients to help you enjoy the hot summer.

날 뜨거운 어묵이 아니라 시원하고 차가운 냉어묵을 어린이는 물론 남녀노소Not just hot fish cakes, but cool, cold fish cakes for children, men and women of all ages.

누구나 시원한 어묵을 즐기면서 취식할 수 있으며, 영양간식및 건강식품으로Anyone can enjoy and eat cool fish cakes, and it can be used as a nutritious snack or health food.

전혀 손색이 없음을 알 수 있다.You can see that it is of no inferiority at all.

본 발명은 상기 특정 실시 단계 및 실시예와 관련하여 상세히 설명되었지만Although the invention has been described in detail above with respect to specific implementation steps and examples,

본 발명은 이와 같은 특정 실시예에 한정되는 것이 아님은 명백하다. 본 발It is clear that the present invention is not limited to these specific embodiments. This foot

명에 따른 냉어묵의 제조 방법 및 이에 의해 제조된 냉어묵은 당업자 또는The manufacturing method of cold fish cake according to the name and the cold fish cake manufactured thereby can be prepared by a person skilled in the art or

조리자의 스킬 정도에 따 라 다양하게 변형되어 실시될 수 있음은 자명한 일It is obvious that it can be implemented in various ways depending on the skill level of the cook.

이다. 따라서, 당 업계의 통상의 지식을 가진 자라면 이하의 특허청구범위에 am. Accordingly, those of ordinary skill in the art will understand the scope of the following patent claims.

기재된 본 발명의 기술 사상 및 권리범위를 벗어나지 않고서도 본 발명의 실Practice of the present invention without departing from the technical idea and scope of the present invention described

시 예를 다양하게 수정 또는 변경시킬 수 있을 것이다. 그 결과, 그와 같은Poetry examples can be modified or changed in various ways. As a result, such

단순한 실시 예의 수정 또는 설계변형 구조들은 모두 명백하게 본 발명의 권Any modifications or design variations of simple embodiments are clearly within the scope of the present invention.

리범위 내에 속하게 됨을 미리 밝혀 두고자 한다.I would like to make it clear in advance that it falls within the scope.

100 : 어묵 절단 공정
200 : 육수 제작 공정
300 : 냉장 숙성 공정
400 : 육수 냉각 공정
500 : 냉어묵 제작 공정100: Fish cake cutting process
200: Broth production process
300: Refrigerated aging process
400: Broth cooling process
500: Cold fish cake production process

Claims (7)

취식이 용이하도록 국수나 우동, 스파게티, 냉면, 짜장면 등 각종 면의 굵기
로 절단하는 어묵 절단공정;
어패류와 게나 닭고기 등의 육류에 다시마, 생강, 마늘, 양파, 무, 대파,
고추 등의 부재료를 첨가하여 우려내고 정백당0.3~0.5중량부, 정제0.1~0.2중
량부, 글루탐산나트륨0.3~0.5중량부, 글리신0.05중량부, 솔비톨0.3~0.5중량
부, 진간장0.5중량부 등을 고루 잘 섞이도록 믹싱 배합하는 육수 제작공정;
상기 육수를 냉장고 (0~5℃)에 보관해 24~36시간 숙성시키는 냉장 숙성공정;
상기 숙성된 육수에 살얼음이 끼도록 육수통에 보관하여 1~2시간 냉각시키는
육수 냉각공정;
상기 냉각되어 살얼음이 낀 냉육수에 어묵을 혼합하고 버무려 냉어묵을 만
드는 냉어묵 제작공정;
를 포함하는 것을 특징으로 하는 냉어묵의 제조방법Various thicknesses of noodles such as noodles, udon, spaghetti, naengmyeon, and black bean noodles are provided for ease of eating.
Fish cake cutting process;
Fish and shellfish and meat such as crab and chicken, kelp, ginger, garlic, onion, radish, green onion,
Add auxiliary ingredients such as red pepper and brew, 0.3 to 0.5 parts by weight of refined sugar, 0.1 to 0.2 parts by weight of refined sugar.
parts by weight, sodium glutamate 0.3 to 0.5 parts by weight, glycine 0.05 parts by weight, sorbitol 0.3 to 0.5 parts by weight
A broth production process of mixing and mixing 0.5 parts by weight of soy sauce and soy sauce so that they are evenly mixed;
A refrigerated aging process in which the broth is stored in a refrigerator (0 to 5°C) and aged for 24 to 36 hours;
Store the aged broth in a broth container so that there is thin ice and cool it for 1 to 2 hours.
Broth cooling process;
Mix the fish cake with the cooled cold broth with thin ice and mix to make the cold fish cake.
Lifting cold fish cake manufacturing process;
Method for manufacturing cold fish cake comprising: 제 1항에 있어서, 상기 공정 1는,
취식이 용이하도록 국수나 우동, 스파게티, 냉면, 짜장면 등 각종 면의 굵기
로 절단하는 것을 특징 으로 하는 냉어묵의 제조방법.The method of claim 1, wherein step 1,
Various thicknesses of noodles such as noodles, udon, spaghetti, naengmyeon, and black bean noodles are provided for ease of eating.
A method of manufacturing cold fish cake, characterized in that it is cut into pieces. 제 1항에 있어서, 상기 공정 2는,
어패류와 게나 닭고기 등의 육류에 다시마, 생강, 마늘, 양파, 무, 대파,
고추 등의 부재료를 첨가하여 우려내고 정백당0.3~0.5중량부, 정제0.1~0.2중
량부, 글루탐산나트륨0.3~0.5중량부, 글리신0.05중량부, 솔비톨0.3~0.5중량
부, 진간장0.5중량부 등을 고루 잘 섞이도록 믹싱 배합하여 육수를 만드는
것을 특징으로 하는 냉어묵의 제조방법.The method of claim 1, wherein step 2,
Fish and shellfish and meat such as crab and chicken, kelp, ginger, garlic, onion, radish, green onion,
Add auxiliary ingredients such as red pepper and brew, 0.3 to 0.5 parts by weight of refined sugar, 0.1 to 0.2 parts by weight of refined sugar.
parts by weight, sodium glutamate 0.3 to 0.5 parts by weight, glycine 0.05 parts by weight, sorbitol 0.3 to 0.5 parts by weight
Make broth by mixing 0.5 parts by weight of soy sauce and soy sauce until well mixed.
A method of manufacturing cold fish cake, characterized in that. 제 1항에 있어서, 상기 공정 3는,
상기 육수를 냉장고 (0~5℃)에 보관해 24~36시간 냉장 숙성시키는 것을 특징
으로 하는 냉어묵의 제조방법.The method of claim 1, wherein step 3,
The broth is stored in the refrigerator (0-5℃) and refrigerated for 24-36 hours.
Method for manufacturing cold fish cake. 제 1항에 있어서, 상기 공정 4는,
상기 숙성된 육수에 살얼음이 끼도록 육수통에 보관하여 1~2시간 냉각시키는
것을 특징 으로 하는 냉어묵의 제조방법.The method of claim 1, wherein step 4,
Store the aged broth in a broth container so that there is thin ice and cool it for 1 to 2 hours.
A method of manufacturing cold fish cake, characterized in that. 제 1항에 있어서, 상기 공정 5는,
상기 냉각되어 살얼음이 낀 냉육수에 어묵을 혼합하고 버무려 냉어묵을 만
드는 것을 특징 으로 하는 냉어묵의 제조방법.The method of claim 1, wherein step 5,
Mix the fish cake with the cooled cold broth with thin ice and mix to make the cold fish cake.
A method of manufacturing cold fish cakes, characterized by lifting. 제 1항 내지 제 6항 중 어느 한 항의 방법으로 제조되는 것을 특징으로 하는
냉어묵.Characterized in that it is manufactured by the method of any one of claims 1 to 6.
Cold fish cake.
KR1020220053932A 2022-05-01 2022-05-01 cold fish cake KR102693788B1 (en)

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Publication number Priority date Publication date Assignee Title
KR20010103182A (en) * 2000-05-01 2001-11-23 김주신 gravy for iced-noodle by use of swellfish and the process thereof
KR101974845B1 (en) 2016-12-21 2019-05-03 주식회사 대광에프앤씨 Manufacturing method of fish noodle
KR101992463B1 (en) 2017-06-12 2019-06-24 (주)늘푸른바다 Food of rolled by dried laver using fish cake noodle and method for manufacturing the same

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010103182A (en) * 2000-05-01 2001-11-23 김주신 gravy for iced-noodle by use of swellfish and the process thereof
KR101974845B1 (en) 2016-12-21 2019-05-03 주식회사 대광에프앤씨 Manufacturing method of fish noodle
KR101992463B1 (en) 2017-06-12 2019-06-24 (주)늘푸른바다 Food of rolled by dried laver using fish cake noodle and method for manufacturing the same

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* Cited by examiner, † Cited by third party
Title
https://www.youtube.com/watch?v=Ik8mh95A148(2020.08.24.) 1부.* *

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