PARK, JOGN HWAN,박종환,KIM, MI JUNG,김미정,KIM, SUNG YONG,김성룡,KANG, CHANG WON,강창원,PARK, SOO HYUN,박수현,KIM, HYEON JUNG,김현정,PARK, JOGN HWANKR,KIM, MI JUNGKR,KIM, SUNG YONGKR,KANG, CHANG WONKR,PARK, SOO HYUNKR,KIM, HYEON JUNGKR
申请号：
KR1020140031258
公开号：
KR1015346050000B1
申请日:
2014.03.17
申请国别(地区):
KR
年份:
2015
代理人:
摘要：
The present invention relates to a preparation method of dried fish cake, and dried fish cake prepared thereby which has excellent texture and appearance. According to the present invention, the time required for being restored to an original state of the dried fish cake is short when cooking the same in the boiled water, and texture of food is excellent even after the restoration, thus the dried fish cake is preferred, and depreciation of a commodity value caused by rancid oil is prevented even when the dried fish cake is distributed for a long time at room temperature. The preparation method of the present invention comprises the steps of: mixing raw materials of fish cake； molding the mixed fish cake dough and then frying the same； freezing the fried fish cake and cutting the same； hot-air drying the cut fish cake until moisture content is to be 20 to 60%； and microwave-drying the hot-air dried fish cake until the moisture content is to be 5 to 15%.본 발명은 건조 어묵의 제조방법 및 동 방법에 따라 제조한 건조 어묵에 관한 것으로서 식감과 외관이 우수한 건조 어묵 및 이의 제조방법에 관한 것이다. 본 발명에 따르면, 끓는 물에 조리 시, 원상태의 어묵의 상태로 복원되는 데에 시간이 짧게 소요되며, 복원 후에도 식감이 우수하여 기호도가 높으며, 상온에서의 장기간 유통 시에도 기름의 산패에 의한 상품의 가치가 떨어지지 않는 건조 어묵을 얻을 수 있다.
