MANUFACTURING METHOD OF FISH CAKE TTEOKBOKKI(ROD-SHAPED RICE CAKES IN SPICY SAUCE) INCLUDING TTEOKBOKKI RICE CAKES COVERED WITH FISH CAKE PASTE AND THE FISH CAKE TTEOKBOKKI MANUFACTURED BY USING THE SAME
PURPOSE: A manufacturing method of fish cake tteokbokki(rod-shaped rice cakes in spicy sauce) is provided to maintain chewy texture and not mushy even after heating for a long period of time after the tteokbokki is fully cooked.CONSTITUTION: Fish cake paste is prepared by mixing 3 to 6 parts by weight of starch and 3 to 6 parts by weight of ice based on 100 parts by weight of fish flesh. 65 to 75 parts by weight of rice cakes of tteokbokki(rod-shaped rice cakes in spicy sauce) based on 100 parts by weight of the fish cake paste is mixed with the paste. The mixture is aged at a temperature of 20-25°C for 4 to 6 minutes. The aged mixture is molded to make fish cake tteokbokki rice cakes. The fish cake tteokbokki rice cakes are fired at a temperature of 120 to 130°C for 30 to 60 seconds. 30 to 35 parts by weight of cayenne pepper powder, 35 to 40 parts by weight of starch syrup, 35 to 40 parts by weight of sugar, and 10 to 15 parts by weight of garlic based on 100 parts by weight of onion extract are mixed and boiled at a temperature of 90 to 100°C for 10 to 15 minutes to prepare tteokbokki sauce. 25 to 30 parts by weight of the tteokbokki sauce and 1 to 5 parts by weight of starch based on 100 parts by weight of the fried fish cake rice cakes are mixed and boiled at a temperature of 90 to 100°C for 10 to 15 minutes to manufacture fish cake tteokbokki.COPYRIGHT KIPO 2013본 발명은 어묵 떡볶이의 제조 방법 및 이에 의해 제조된 어묵 떡볶이에 관한 것으로서, 생선살 100중량부에 대하여 전분 3 내지 6중량부 및 얼음 3 내지 6중량부를 혼합하여 어묵 반죽을 만드는 단계(단계 1) 상기 어묵 반죽에 떡볶이 떡을 혼합하고 버무려 혼합물을 만드는 단계(단계 2) 상기 혼합물을 20~25℃의 온도에서 4 내지 6분 동안 숙성시키는 단계(단계 3) 상기 숙성된 혼합물을 성형하여 어묵 떡볶이 떡을 만드는 단계(단계 4) 상기 어묵 떡볶이 떡을 120 내지 130℃의 온도에서 30 내지 60초 동안 튀기는 단계(단계 5) 양파즙 100중량부에 대하여 고추가루 30 내지 35중량부, 물엿 35 내지 40중량부, 설탕 35 내지 40중량부 및 마늘 10 내지 15중량부를 혼합하고 90 내지 100℃의 온도에서 10 내지 15분 동안 끓여 떡볶이 양념을 만드는 단계(단계 6) 및 상기 튀긴 어묵 떡볶이 떡 100중량부에 대하여 상기 떡볶이 양념 25 내지 35중량부 및 전분 1 내지 5중량부를 혼합하고 90 내지 100℃의 온도에서 10 내지 15분 동안 끓여 어묵 떡볶이를 제조하는 단계(단계 7) 를 포함하여 제조되는 것을 기술적 특징으
