Fish noodle and producing method thereof

A technology for fish noodles and fish paste, which is applied in the field of food processing, can solve the problems of poor dough cohesion and bad taste, and achieve the effects of strong cohesion, increased flavor and taste, and improved taste.

Inactive Publication Date: 2008-08-20
WUHAN XINZHOU ZHANGDIAN FISH NOODLES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defect of prior art, provide a kind of new fish noodle and production method thereof, it has solved the problem that existing product exists dough cohesive force is relatively poor and mouthfeel is bad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A. Mix and stir 40% micronized fish paste, 46% flour, 3% salt, 5% starch, 5% egg white, and 1% transglutaminase by weight for 3-5 minutes to make dough;

[0019] B. Roll the evenly mixed dough into a molding surface with a thickness of 1mm, and then roll the molding surface into a roll;

[0020] C. Place the roll-shaped forming noodles on the steamer and cook for 20 minutes, and the fish noodles are ready;

[0021] D. Put the steamed fish noodles in cold for 2 hours and cut them into 2mm slices with a slicer;

[0022] E, the cut fish noodles are air-dried with an air dryer and vacuum-packed.

Embodiment 2

[0024] A. Mix and stir 50% micronized fish paste, 40% flour, 2% salt, 4% starch, 3% egg white, and 1% transglutaminase by weight for 3-5 minutes to make dough;

[0025] B. Roll the evenly mixed dough into a molding surface with a thickness of 1mm, and then roll the molding surface into a roll;

[0026] C. Place the roll-shaped forming noodles on the steamer and cook for 20 minutes, and the fish noodles are ready;

[0027] D. Put the steamed fish noodles in cold for 2 hours and cut them into 2mm slices with a slicer;

[0028] E, the cut fish noodles are air-dried with an air dryer and vacuum-packed.

Embodiment 3

[0030] A. Mix and stir 48% of micronized fish paste, 46% of flour, 3% of salt, 2% of starch, 0.5% of egg white and 0.5% of transglutaminase by weight percentage for 3-5 minutes to make dough;

[0031] B. Roll the evenly mixed dough into a molding surface with a thickness of 1mm, and then roll the molding surface into a roll;

[0032] C. Place the roll-shaped forming noodles on the steamer and cook for 20 minutes, and the fish noodles are ready;

[0033] D. Put the steamed fish noodles in cold for 2 hours and cut them into 2mm slices with a slicer;

[0034] E, the cut fish noodles are air-dried with an air dryer and vacuum-packed.

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PUM

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Abstract

The invention relates to fish noodle and the production method, belonging to technical field of food processing, which is prepared through mixing the following raw material according to weight percentage: pelletizing fish starch 40 to 50 %, flour 40 to 46%, table salt 1 to 3%, starch 1 to 5%, egg white 0.5 to 5%, rotary drumvacuum 0.5 to 1%. Glutamate in fish meat and glutamate in flour can be produced into a net shaped gluten structure by the rotary drumvacuum added into the invention through common frame and cross-linkage, thereby closely binding flour and fish meat and enabling flour elastic with strong binding force; thus adding proportion of fish meat can be improved to enhance the flavor and the texture of fish noodle; egg white added into the fish noodle can enable noodle to have lofty flavor, thereby furthermore improving flavor of fish noodle.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a fish noodle and a production method thereof. Background technique [0002] my country is a major producer of freshwater fish, with an annual output of more than 19 million tons. In addition to fresh sales, some freshwater fish are processed into frozen products, dry-cured (smoked) products, surimi products, canned products and animal protein feed. In my country, aquatic product processing has a long history, and many traditional processed products with Chinese cultural characteristics have been developed and produced, such as fish noodles and fish milk, which are widely welcomed by domestic and foreign consumers. Fish noodle is a traditional native product of China, especially Hubei Province. Traditional fish noodles are made of fresh fish meat, high-gluten flour, high-quality starch, salt, etc., which are ground, kneaded, hand-rolled, steamed, cooled, rolled, shredde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/326A21D2/34A23L7/113A23L17/10
Inventor 胡秋波
Owner WUHAN XINZHOU ZHANGDIAN FISH NOODLES
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