The present invention relates to a method for manufacturing fish cake paste containing stir-fried rice cake filling, which provides an excellent flavor due to the stir-fried rice cake and, in addition, includes mainly natural materials to be excellent in terms of health. To this end, the present invention provides the method for manufacturing the fish cake paste containing the stir-fried rice cake, having internal filling of the stir-fried rice cake and external meat around the internal filling, which comprises: an external meat preparation step of preparing the external meat by mixing tender meat of Nemipterus virgatus, which is a main ingredient of the external meat, with a supplementary ingredient of the external meat an external meat mixing step of manufacturing external meat paste by mixing the ingredients of the external meat an internal meat preparation step of preparing internal meat ingredients containing the stir-fried rice cake as a main ingredient an internal meat mixing step of manufacturing internal meat paste by mixing the internal meat ingredients a forming step of performing a forming operation to position the internal meat within the external meat a coating step of coating bread crumbs on the surface of the formed paste manufactured via the forming step a rapid freezing step of internally packaging the coated paste by the predetermined number and then rapidly freezing the coated paste and an external packaging step of packaging the outer side of the internally packaged paste, which has been rapidly frozen.COPYRIGHT KIPO 2016본 발명은 떡볶이 속을 함유하여 떡볶이에 따른 높은 풍미를 제공하고, 또한 천연 재료 위주로 구성하여 건강적 측면이 우수한 떡볶이 속을 함유한 어묵 반죽 제조 방법을 제공하는 것을 그 목적으로 한다.상기의 목적을 달성하기 위하여 본 발명은, 내부에 떡볶이 속살과 속살 외부에 겉살로 이루어지는 떡볶이 속을 함유한 어묵 반죽 제조 방법에 있어서, 겉살의 주재료인 실꼬리돔연육과 겉살 부재료를 혼합하여 겉살을 준비 하는 겉살 준비 단계 상기 겉살의 재료들은 혼합하여 겉살 반죽을 제조하는 겉살 배합 단계 떡볶이를 주재로하는 속살 재료들을 준비하는 속살 준비 단계 상기 속살 재료들을 배합하여 속살 반죽을 제조하는 속살 배합 단계 상기 겉살 내부에 속살이 위치하도록 성형하는 성형 단계 상기 성형 단계를 통하여 제조된 성형 반죽 표면에 빵가루를 코팅하는 코팅 단계 상기 코팅 반
