Manufacturing Method Of Cutlassfish Croquette

摘要

The present invention relates to a garlic croquet which is used as a croquette for a croquet, but which is added with a supplementary material and cooked to maintain a light taste of the garlot without any burnt fish, and a method for producing the same. , A process for preparing a raw material source for making a raw material source by preparing a potato preparation process for potato digestion, a process for preparing olive oil, garlic and a material containing juice remaining in the garbage bead operation, Preparing a raw material for making a croquet pot by using a bead-treated ground meat and potato produced through a potato preparation process, and a croquet pot by using the ingredient source; Flour, butter, milk and yuzu brewed dough; Preparing a seaweed creamy preparation of seaweed creamy by mixing and stirring the ingredients including bread powder and seaweed powder; And the croquettes are formed into the kneading clothes, the croquettes are formed, and then the formed croquettes are coated with flour, egg water and the above-mentioned seaweed cream, and then fried in oil heated at 145 to 155C And the frying step comprises a step of cutting the ground with olive oil, garlic and dill essential oil, and the step of preparing the male bead sauce comprises the step of preparing a sauce for a crab bead And the garment bead operation is characterized in that it is an operation of mixing a ground meat and a source for the burdock bead by vacuum processing and then vacuum-packing the garlicky bead and immersing it in water at 51 to 53C .;