YOUNGSAN UNIVERSITY INDUSTRY ACADEMY COOPERATION FOUNDATION
发明人:
KANG, JI CHOUEL,강지철,SONG, HO SU,송호수,KIM, SUNG HUN,김성훈
申请号：
KR1020160175001
公开号：
KR1018716070000B1
申请日:
2016.12.20
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for manufacturing a shrimp sauce croquette wherein a seasoning effect of the shrimp sauce and taste of shrimp are maximized by adding the shrimp sauce and off-flavor of the shrimp sauce and pork, used as stuffing, is prevented in an effective manner. The method for manufacturing a shrimp sauce croquette comprises: a shrimp sauce manufacturing step of preparing shrimp sauce by aging fresh shrimp and then obtaining shrimp sauce liquid as a liquid material obtained by removing a solid substance of the shrimp sauce a potato preprocessing step of preparing mashed potato after inserting fresh potatoes in boiling water to which the shrimp sauce liquid has been added and boiling the same a stuffing preparing step of preparing stuffing with materials including minced pork, the shrimp sauce liquid, onions, garlic, and leek and a frying step comprising a shaping process of making a raw crochet by putting the mashed potato on a surface of the stuffing, a preliminary frying process of frying the raw croquette, an applying process of applying an egg mixture with the shrimp sauce liquid, having been added thereto, to the surface of the raw croquette, having been processed by the preliminary frying process, and then applying bread crumbs, and a main frying process of immersing the raw croquette, having been processed by the applying process, in frying oil at 165-175°C and then finishing the shrimp sauce croquette by frying the raw croquette for 3-5 minutes.본 발명은 새우액젓을 첨가하여 새우액젓의 조미 효과와 새우의 풍미가 극대화되고 젓갈과 속재료로 사용되는 돈육의 이취가 효과적으로 억제되는 새우액젓 크로켓 제조방법에 관한 것으로서, 생새우를 숙성시켜 새우젓을 만든 다음 상기 새우젓의 고형분을 제한 액상체인 새우액젓을 수득하는 새우액젓 제조단계 생감자를 상기 새우액젓이 첨가된 끓는 물에 넣어 익힌 다음 으깬 감자를 만드는 감자 전처리단계 다진돈육, 상기 새우액젓, 양파, 마늘 및 대파를 포함하는 재료로 속을 만드는 속 제조단계 및 상기 속에 상기 으깬 감자를 입혀 생크로켓을 만드는 성형과정, 상기 생크로켓을 튀겨내는 초벌 튀김과정, 초벌 튀김과정을 거친 생크로켓의 표면에 새우액젓이 첨가된 계란물을 입힌 후 빵가루를 도포하는 도포과정, 상기 도포과정을 거친 생크로켓을 165 ~ 175℃의 튀김유에 침지한 후 3 ~ 5분 동안 튀겨내어 새우액젓 크로켓을 완성하는 본 튀김과정으로 이루어지는 튀김단계 를 포함하는 것을 특징으로 한
