Manufacturing method of boiled fish paste-chicken gang jeong

摘要

It is an object of the present invention to provide a method for manufacturing a fish paste chicken gyoza which provides a unique flavor by mixing chicken and fish to mix fish and chicken.In order to attain the above object, the present invention provides a method for manufacturing a fish paste chicken gyoza containing meat, meat, and a sauce mixed with the chicken sauce, To 75 parts by weight of a mixture of a main ingredient and a raw material to be prepared as a raw material and a refined salt, phosphate, nucleic acid seasoning, seasoning solution, white sugar, glycine, garlic, pepper, simmered soy sauce, butter powder, sesame oil, egg white, Gangjing material preparing step; The defrosted soft meat was put into a cutter rotating at a low speed and defrosted by driving the cutter at a high speed of 8 to 12 minutes. Adding the remaining salt, driving the cutter for 20 to 30 minutes, sequentially charging the other ingredients except the walnut one by one, and finally feeding the walnuts to mix the ingredients to prepare the dough; A molding step of molding the manufactured dough; A step of frying the formed gangjeong dough at an oil temperature of 150 to 155C for 3 to 4 minutes to prepare a gangjeong and then removing oil from the gangjeong surface; Cooling the completed gangway to a cooler under 9 to 11C for 50 to 55 minutes; And a packaging step of packaging a predetermined number of gongjitsu as a unit.;