PURPOSE: A production method of a tomato fish cake is provided to preserve properties of the fish cake such as specific feelings of texture, chewing property, cohesion property, etc. by adding tomatoes to ingredients of the fish cake.CONSTITUTION: 15-40 parts by weight of tomatoes are immersed into 100 parts by weight of cold water in a range of 0-5 deg. C, and foreign substances are removed from the tomatoes through washing. The firstly processed tomatoes are finished by removing water on the surface of the washed tomatoes, and fish meats are smashed. 1.5-4.5 parts by weight of salt are added and mixed with 100 parts by weight of smashed fish meats. Fish cake dough is completed by mixing after the addition of 4-10 parts by weight of wheat flour, 1-3 parts by weight of sorbitol, 1-3 parts by weight of sugar, 12-18 parts by weight of ice or water at the range of 0-5 deg. C per 100 parts by weight of the mixed fish meat. Tomato fish cakes are completed through a heating process after the fish cake dough is molded into a certain shape. Peels are removed after making cuts on the peels of tomatoes before being boiled and immersed in the water at 60-70 deg. C for 5-15 minutes.COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) End (S10) Washing of tomatoes (S20) Removing of the skin from tomatoes (S30) Completion of processed tomatoes (S40) Smashing of fish meats (S50) Adding of salt and mixing (S60) Adding of tomatoes and mixing (S70) Completion of fish cake paste (S80) Completion of tomato fish cakes본 발명은 토마토 어묵 및 그 제조 방법에 관한 것으로써, 본 발명에 따른 토마토 어묵의 제조 방법은 0 내지 5 ℃ 의 냉수 100 중량부 당 토마토 15 내지 40 중량부를 침지하고 세척을 통해 상기 토마토로부터 이물질을 제거하는 토마토 세척 단계, 상기 세척된 토마토의 외부에 묻은 수분을 제거하여 1차 가공된 토마토를 완성하는 가공 토마토 완성 단계, 어육을 분쇄하는 어육 분쇄 단계, 상기 분쇄된 어육 100 중량부 당 소금 1.5 내지 4.5 중량부를 첨가하여 혼합하는 소금 첨가 및 혼합 단계, 상기 소금 첨가 및 혼합 단계를 거친 상기 분쇄된 어육 100 중량부 당 상기 가공 토마토를 15 내지 40 중량부를 첨가하여 혼합하는 토마토 첨가 및 혼합 단계, 상기 토마토 첨가 및 혼합 단계를 거친 상기 분쇄된 어육 100 중량부 당 밀가루 4 내지 10 중량부, 솔비톨 1 내지 3 중량부, 설탕 1 내지 3 중량부와 얼음 또는 0 내
