CHO, SUENG MOCK,조승목,KIM, DONG SOO,김동수,KUM, JUN SEOK,금준석,SEOG, HO MOON,석호문,JO, JIN HO,조진호,YOON, MIN SEOK,윤민석
申请号：
KR1020100123983
公开号：
KR1020120063563A
申请日:
2010.12.07
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
PURPOSE: A producing method of fried fish paste containing rice powder and glutinous rice powder paste is provided to offer the chewy texture to the fish paste.CONSTITUTION: A producing method of fried fish paste containing rice powder and glutinous rice powder paste comprises the following steps: thawing frozen surimi, and grinding the surimi before mixing with edible salt mixing the surimi mixture with glutinous rice powder, non-glutinous rice powder, or their mixture in a paste form adding soybean protein, sugar, egg white, and xylose into the mixture to obtain final mixture molding the final mixture into the fixed shape, and firstly frying the mixture using 140-160 deg C soybean oil for 2-4 minutes cooling the firstly fried product for 2-4 minutes, and secondly frying the obtained product using the using 140-160 deg C soybean oil for 2-4 minutes and vacuum packaging the obtained fried fish paste after removing the oil and cooling.COPYRIGHT KIPO 2012본 발명은 어묵에 쌀가루를 페이스트 형태로 첨가하여 경도, 접착성, 탄력성, 응집성 및 탄력성이 우수하고, 보다 쫄깃한 치절감을 느낄 수 있는 쌀가루 첨가 튀김어묵의 제조방법에 관한 것으로서, 본 발명에 따르면, 기존의 전분 대신에 쌀가루를 첨가하여 어묵 특유의 비린내가 감소하고, 어묵의 경도, 접착성, 탄력성, 응집성 및 탄력성이 우수하고, 보다 쫄깃한 치절감을 느낄 수 있는 쌀가루 페이스트가 첨가된 튀김어묵을 제조할 수 있다
