Manufacturing method of fish cakes containing young leaf of agricultural produce

摘要

The present invention provides a pair of vertical frames and a horizontal frame arranged horizontally on the side of the vertical frames, and one side of the vertical frame oats, barley, ginseng, fermented beans, broccoli, radish, Angelica, red kohlrabi, cabbage vegetable seeds Obtaining sprouted vegetables 5 to 10 cm germinated by germinating and cultivating the Putting it in vinegar and maintaining it for at least 3 months at a temperature of 25-40 ℃, 5-10% by weight of the vinegar, 30-50% by weight of the cut sprout, 20-30% by weight of rice bran, 20-30% by weight of brown rice, glutinous rice 5% by weight of brown rice, 5 to 10% by weight of vegetable lactic acid bacteria Lactobacillus permentum mixed and stirred, the stirred mixture is fermented and aged at 25 to 40 ℃ for 1 to 3 months, and the fermented mixture is 35 ~ Drying while aging at 50° C., mixing 20-30% by weight of the dried fermentation mixture and 70-80% by weight of brown rice flour, 15-30% by weight of the mixture and 70-85% by weight of salted fish meat % to provide a method for producing a fish cake containing fermented sprout vegetables and rice, comprising the step of producing fish cakes, and as an effect of the present invention, healthy nutritional ingredients rich in sprout vegetables can be easily ingested, sprouts By fermenting vegetables and adding them to fish cakes, it contains , but it is not easy to consume, and the problem of flavor loss due to starch or flour used as bulk binders of conventional fish cakes is produced by adding rice flour and fermented sprouted vegetable powder. This is a very useful invention that can provide high-quality fish cakes that are soft, digestible, and have good taste and texture as well as nutrients.