윤재원,김정주,손민정,박종환,윤상혁,박수현,최명근,YOON, JAE WON,KIM, JEONG JOO,SON, MIN JUNG,PARK, JONG HWAN,YOON, SANG HYUK,PARK, SOO HYUN,CHOI, MYUNG KEUN
申请号：
KR1020110051275
公开号：
KR1020120132884A
申请日:
2011.05.30
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of dried fish cake having excellent buoyancy and texture is provided to use overheated air for rapidly forming bubbles in raw materials. CONSTITUTION: A producing method of dried fish cake having excellent buoyancy and texture comprises: mixing raw materials for producing the fish cake； molding fish cake sheets using the mixture； heating the fish cake sheets at 200-250 deg. C； hot-air drying the heated fish cake sheets at 80-110 deg. C for 20-50 minutes； molding the fish cake sheets； spraying air overheated to 150-250 deg. C on the molded fish cake for 10-30 seconds to produce bubbles； and cooling the fish cake. [Reference numerals] (AA) Mixing and kneading ingredients； (BB) Molding； (CC) Producing sheets； (DD) Spraying overheated air； (EE) Heating； (FF) Cooling； (GG) Hot-air drying본 발명은 끓는 물에 복원시 식감과 부유성이 뛰어난 건조 어묵의 제조 방법에 관한 것으로 어육, 전분 등으로 구성된 어묵시트에 일정한 Zone에서 집중적으로 과열공기를 분사하여 탄수화물, 단백질 결합체를 순간적으로 팽창시켜 조직 내부에 기포를 형성시킴으로서 조직을 연화시키고, 끓는 물에서 조리시 장시간 부유 특성과 우수한 복원력을 갖게 하는 기술이다.
