KR20030024143A - Method for manufacturing shrimp patty - Google Patents

Abstract

PURPOSE: A method for manufacturing a shrimp patty by suitably blending a shrimp, MSG and surimi is provided. Therefore, the shrimp patty has increased mouth feeling and maintains the original shape of the shrimp as it was. CONSTITUTION: The method for manufacturing a shrimp patty comprises the steps of: mixing a shrimp with flavoring agents and aging the mixture; cutting surimi; mixing the aged shrimp and the cut surimi together with flavoring agents; and forming the mixture into an original shape of the shrimp then followed by predusting, battering and breading it.

Description

How to Make Shrimp Patties {METHOD FOR MANUFACTURING SHRIMP PATTY}

The present invention relates to a method for producing a shrimp patty, and more particularly, to a method for preparing a shrimp patty for a shrimp burger which preserves the original form of the shrimp and uses the texture.

Livestock product burger patty using conventional pork, poultry, etc. is difficult to distinguish the components with the naked eye. In addition, since the said livestock mixed burger patty is cooked by roasting, the meat juicy falls out. After a long time, the patties for livestock mixed burgers become hard and the texture is very poor.

The present invention has been made in order to improve the above-mentioned drawbacks, and the purpose is to provide a method for producing a shrimp patty for shrimp patties, while preserving the original shape of the shrimp as it is, while mixing the seasoning and the meat in the shrimp as appropriate.

The present invention for achieving the above object, the first step of mixing the shrimp and seasonings; A second step of ripening the shrimp mixed with the seasoning; A third step of cutting the meat; A fourth step of mixing the aged shrimp and the cut meat with seasonings; A fifth step of shaping the shrimp mixed with the meat and the seasoning; A sixth step of predusting; A seventh step of battering the batter-mix and water; And an eighth step of breading.

Figure 1 is a flow chart showing step by step an embodiment of a shrimp patty manufacturing method for shrimp patties according to the present invention.

Hereinafter, the embodiment of the present invention will be described in detail with reference to the following drawings.

1 is a flowchart showing step by step an embodiment of a shrimp patty manufacturing method for shrimp patties according to the present invention.

First, mix shrimp and seasonings (step 10). The seasoning is sugar, M.S.G, salt and phosphate, etc., the amount is half of the final ratio. The shrimp are shelled and then trimmed so that the intestines are removed and washed through a devine process to maintain freshness.

Shrimp mixed with seasoning is aged for 12 to 24 hours (step 12).

Cut the blocked linear meat that has already been frozen (step 14).

The aged shrimp and the cut broth are mixed with the seasoning for 2-3 minutes (step 16). The seasoning of step 16 includes starch and onions with sugar, M.S.G, salt and phosphate, etc., the amount of which corresponds to the other half of the final ratio.

Shrimp mixed with broth and seasoning are molded to a weight of 49 ± 3 g and a size of “80 × length 76 × height 15” (step 18).

Pre-dusting to moisten 2.1 g per raw base, so that meat and bread crumbs do not separate when fried later (step 20).

Batter mix and water at 10 ° C or less at a ratio of 1: 1.7 so that the breadcrumbs and meat are attached well later (step 22).

The ratio of biscuits and fresh bread is mixed in a ratio of 1: 1 to carry out a breading breading process, so that the bread powder is more hydrated while retaining moisture (step 24).

Looking at the blending ratio of the above-mentioned raw materials, "Shrimp (39.95%, pink white species size 100/200 to 200/300 is used to strengthen the feeling of chewing shrimp.), Meat (24.17%, linear meat AA) Use more than grade to prevent shrimp from being broken, which will enhance the feel of aquatic patties), onions (3%, raw), starch (1.27%), sugar (0.36%), MSG (0.37) %), Salt (0.56%, α-polygel), phosphate (0.32%), predust (1.43%), batter mix (5.29%), bread bread (7.14%, 6Mesh), biscuit powder (7.14%, 6Mesh) And water (9%) ".

The above-mentioned batter mixes include "flour (13.71%), refined salt (3%), sodium L-glutamate (4.54%), starch for frozen foods (42%), skim milk powder (6.82%), KM (3.32%), white jade Flour (5.84%), wheat starch (10%), isolated soy protein (4.25%), guar gum (0.22%), xanthan gum (0.28%), garlic powder (0.8%), ginger powder (0.53%), whole egg Powder (4.22%) and methyl cellulose (0.44%) to prevent separation of meat and batter, and improve the texture.

Next, a quick freeze for 1 hour 30 minutes at a temperature of -35 ℃ to -40 ℃ (step 26).

The metal detector is passed through to find a foreign object to prevent mixing of the foreign material (step 28).

As a post-processing process for storage, the following simple tasks are further performed.

The weight is checked to 70-74 g (step 30).

Pack (step 32).

Pass the metal detector once more to find the foreign matter and to prevent the mixing of foreign matter as much as possible (step 34).

Store frozen at 18 ° C or below (step 36).

These shrimp patties are elastic. Since the shrimp are not cut during the process, the quality of the shrimp can be confirmed in the burger. In addition, the unique shrimp shape, aroma and color can be confirmed even after cooking. In addition, the shrimp flavor is more fragrant and fresh shrimp taste when fried.

The present invention is a basic formulation technology of a burger product, all the frozen food burgers that are mixed with burger fish, that is, all mixed products except livestock products should be made based on the above-described formulation, and the type of formulation may vary depending on the item. Can be.

As described above, the present invention preserves the original form of the shrimp as it is while mixing the seasoning and the meat with the shrimp, and makes a shrimp patty to be used for the shrimp burger by utilizing the texture. Therefore, there is an effect that the taste of the burger is greatly improved.

Claims (7)

First step of mixing shrimp and seasonings; A second step of ripening the shrimp mixed with the seasoning; A third step of cutting the meat; A fourth step of mixing the aged shrimp and the cut meat with seasonings; A fifth step of shaping the shrimp mixed with the meat and the seasoning; A sixth step of predusting; A seventh step of battering the batter mix and water; Shrimp patty manufacturing method comprising the eighth step of braiding. The method of claim 1, wherein the shrimp are shelled, and then the shrimp patty manufacturing method characterized in that the shrimp is trimmed so that the intestines are removed and washed to maintain the freshness through the devine process. The method of claim 1, wherein the seasoning of the first step comprises sugar, M.S.G, salt and phosphate, the amount of which corresponds to half of the final ratio. The method of claim 1, wherein the second step is a shrimp patty production method characterized in that the shrimp mixed with the seasoning for 12 hours to 24 hours. The method of claim 1, wherein the aged shrimp and the cut meat are mixed with seasoning for 2 to 3 minutes in the fourth step. The method of claim 1, wherein the seasoning of the fourth step comprises sugar, M.S.G, salt and phosphate, starch and onion, the amount of which corresponds to the other half of the final ratio. The method of claim 1, wherein the batter mix and the water are battered at a ratio of 1: 1.7 at 10 ° C. or lower in the seventh step.