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Preparation method of fast food fish noodles by utilizing vacuum freeze drying

A vacuum freeze-drying and fish noodle technology, which is applied in the field of food drying to achieve good rehydration performance, clear soup, and a wide range of people.

Inactive Publication Date: 2012-09-19
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Take surimi as the main raw material (surimi accounts for more than 80%) to produce ready-to-eat or ready-to-eat instant fish noodles after hot water brewing has not yet been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1, a kind of preparation method utilizing the instant fish noodle of vacuum freeze-drying, carries out following steps successively:

[0050] 1), material selection:

[0051] Select frozen surimi with white color and good elasticity as the raw material; cut the frozen surimi into granules with a particle size of 2 cm, and thaw the granulated frozen surimi at 5°C for 2 hours;

[0052] 2), empty beating:

[0053] The surimi obtained in step 1) was beaten empty for 10 minutes;

[0054] 3), low temperature crushing:

[0055] Add NaCl accounting for 2.5% of the weight of the minced fish and ice water accounting for 20% of the weight of the minced fish in step 2), beat at 0-10°C for 30 minutes, and then add monosodium glutamate accounting for 2% of the weight of the minced fish Continue beating at 0-10°C for 15 minutes with starch accounting for 10% of the weight of the surimi to obtain gelatinous surimi;

[0056] 4), coating:

[0057] The colloidal surimi obt...

Embodiment 2

[0068] Embodiment 2, a kind of preparation method of the instant fish noodle that utilizes vacuum freeze-drying, the slaking of step 5) is changed into the following content: first heat 25s in the steam box of 95 ℃ with thin strip-shaped minced fish, and then in Heat it in a steam box at 150°C for 5 seconds; get cured thin strip-shaped minced fish.

[0069] All the other are with embodiment 1.

[0070] After testing, the moisture content of the dried fish noodles is 5.93%, the protein content is 17.1%, the Heinz whiteness value is 88.79, and the rehydration ratio of the dried fish noodles reaches 3.8 times after absorbing water. The shelf life can reach 6 months at room temperature, 12 months at low temperature, and 24 months in frozen storage.

Embodiment 3

[0071] Embodiment 3, a kind of preparation method of the instant fish noodle that utilizes vacuum freeze-drying, the slaking of step 5) is changed into the following content: Thin strip-shaped surimi is heated in the steam box of 140 ℃ for 25s, and the thin surimi after slaking is obtained. Ribbon surimi.

[0072] All the other are with embodiment 1.

[0073] After testing, the moisture content of the dried fish noodles is 6.15%, the protein content is 17.4%, the Heinz whiteness value is 89.04, and the rehydration ratio of the dried fish noodles reaches 3.7 times after absorbing water. The shelf life can reach 6 months at room temperature, 12 months at low temperature, and 24 months in frozen storage.

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Abstract

The invention discloses a preparation method of fast food fish noodles by utilizing vacuum freeze drying, including the following steps: 1) sorting is carried out; 2) grinding is carried out; 3) low temperature mincing is carried out, namely NaCl and ice water are added into the minced fillet obtained by the step 2) and mincing is carried out at 0-10 DEG C, then monosodium glutamate and starch are added and mincing at 0-10 DEG C is continued, so as to obtain colloidal minced fillet; 4) the colloidal minced fillet is made into thin strap with the thickness of 1.2-1.8mm, so as to obtain thin strap minced fillet; 5) curing is carried out; 6) noodles are cut; 7) vacuum freeze drying is carried out; 8) vacuum packaging or nitrogen gas packing at normal temperature is carried out on the fish noodles obtained by vacuum freeze drying, so as to obtain the fast food fish noodles. By adopting the method to prepare fish noodles, not only drying quality of fish noodles can be improved but also shelf life of fish noodles can be prolonged.

Description

technical field [0001] The invention belongs to the field of food drying, and in particular relates to a method for preparing instant fish noodles by using minced fish as a raw material and adopting a vacuum freeze-drying method. Background technique [0002] Instant noodles are starchy products that can be rehydrated after drying, and are generally fried to remove moisture to achieve the purpose of drying. At present, there are many drying methods used in the food industry, such as drying, drying, boiling, drying, frying, spray drying, vacuum drying, vacuum freeze drying, etc. Usually, the traditional drying belongs to the evaporation of water from the liquid state, which will cause the deformation and collapse of its original position, cause the shrinkage of the material, destroy the cells, and then change the shape of the original product and even the material properties; so room temperature evaporation or heat treatment evaporation is applicable The scope is limited. F...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/326A23L1/29A23L3/54A23L17/10A23L33/00
Inventor 胡亚芹刘东红陈健初于东叶兴乾吴丹方忠祥
Owner ZHEJIANG UNIV
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