| 摘要 |
PURPOSE: A method for manufacturing fish paste is provided to add flavor similar to the flavor of flat pancake by fermenting the fish paste using yeast contained in beer instead of water and additive yeast and to manufacture a large amount of fish paste. CONSTITUTION: A method for manufacturing fish paste comprises: a step(S101) of shattering 40-50 parts by weight of fish flesh; a step(S102) of forming a fish past dough by mixing 20-25 parts by weight of wheat flour, 15-20 parts by weight of beer, 0.5-1 parts by weight of yeast, 1-2 parts by weight of starch, 0.01-0.2 weight% of salt, and 0.01-0.2 parts by weight of pepper with the shattered fish flesh; a step(S103) of fermenting the fish paste dough for 20-60 minutes; and a step(S104) of frying the fish pate after molding the fermented fish paste.
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