Method for processing fish head soup noodles

A processing method, the technology of fish head soup, is applied in the field of food processing to achieve the effect of reasonable processing cost, good umami taste and good market prospect

Inactive Publication Date: 2011-08-24
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no patent on making dried noodles with fish head soup.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Take fresh grass carp heads to wash, remove visible impurities, put them into a cloth bag, add 90°C water until completely submerged, cook at 90°C for 10 minutes, discard the boiled water; take out the boiled fish heads with the bag, put In the NaOH solution with a mass concentration of 0.1%, the NaOH solution should cover all the fish heads, cook at 90°C for 8 minutes, remove the fish head with cloth bag, and set aside; then add 6 Drinking water twice the weight of fresh fish head is boiled for 2 hours at a pressure of 0.2Mpa and a temperature of 110°C, and then filtered; 2% citric acid, at a pressure of 0.2Mpa and a temperature of 110°C, cook for 2 hours, filter, combine the two cooking liquids, add edible alkali to adjust the pH value to 6, take out the residual fish head bones, and dry at 90°C until The water content is lower than 10%, and then crushed to 100-200 mesh fine powder; take 100kg of flour, add 0.3kg of bone meal, 15kg of pH-adjusted cooking liquid, and 1...

Embodiment 2

[0020] Take fresh silver carp head and wash it, remove visible impurities, put it into a cloth bag, add boiling water until it is fully covered, cook at 100°C for 5 minutes, discard the boiled water; take out the boiled fish head with the bag, put it in a quality In the NaOH solution with a concentration of 0.5%, the NaOH solution should cover all the fish heads, cook at 100°C for 3 minutes, remove the fish head with cloth bag, and set aside; then add 8 times Drinking water with the weight of fresh fish head is boiled for 1 hour at a pressure of 0.2Mpa and a temperature of 130°C, and then filtered; then add 4 times the weight of fresh fish head to the fish head with a cloth bag, and 3 times the weight of drinking water % lactic acid, at a pressure of 0.2Mpa and a temperature of 130°C, cook for 1 hour, filter, combine the two cooking liquids, add edible alkali to adjust the pH value to 7, take out the residual bones of the fish head, and dry at 110°C to the water content If it ...

Embodiment 3

[0022] Clean the head of fresh African crucian carp, remove visible impurities, put it into a cloth bag, add 95°C water until it is fully covered, cook at 95°C for 8 minutes, discard the boiled water; take out the boiled fish head with the bag, put Put it into the NaOH solution with a mass concentration of 0.3%. The NaOH solution should cover all the fish heads, cook at 95°C for 5 minutes, remove the fish head with cloth bag, and set aside; then add fish head with cloth bag Drinking water with 7 times the weight of fresh fish heads is boiled for 1.5 hours at a pressure of 0.2Mpa and a temperature of 120°C, and filtered; 2% acetic acid by weight, under 0.2Mpa pressure and temperature of 120°C, cook for 1.5 hours, filter, combine the two cooking liquids, add edible alkali to adjust the pH value to 7, take out the residual fish head bones, and dry at 100°C to The water content is lower than 10%, and then crushed to 100-200 mesh fine powder; take 100kg of flour, add 0.4kg of bone ...

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PUM

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Abstract

The invention relates to a method for processing fish head soup noodles, which comprises the following steps of: respectively stewing fresh fish heads in boiling water and alkaline boiling water to remove fishy smell; respectively boiling the fish heads in drinking water and souring drinking water under pressure for dissolving, so that substances with delicate flavor are dissolved out; drying the fish head bone residues which are boiled twice, and crushing for refining; and adding dissolved and refined soup and powder into flour in a ratio to form the noodles. In the method, the utilization rate of the fish heads is 100 percent, the prepared noodles are excellent in flavor and high in calcium containing amount, and are new calcium supplement food. The method meets the relevant standard of food quality and safety completely, is reasonable in processing cost, and has a good market prospect.

Description

Technical field: [0001] The invention relates to the field of food processing, in particular to the technology of melting and thinning fish heads and making delicious dried noodles. Background technique: [0002] Dried noodles have a history of more than 2,000 years in China. The main production process is: first put wheat flour and various auxiliary materials into the noodle mixer and fully mix them. The 10mm thick noodles are rolled continuously in 6 to 8 steps to reach the required thickness. After being cut into strips, they are hung on a pole to dry. In the past 30 years, my country's noodle industry has developed rapidly. There have been many innovations in noodle making technology and processing equipment. There have been more than 160 noodle patents. Vegetable vermicelli, such as using pumpkin, celery, carrot, etc. as additives, also has a lot of vermicelli. But there is not yet the patent on utilizing fish head soup to make dried noodles. Invention content: [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L1/325A23L7/109A23L17/00
Inventor 夏菠庞立李明浩何清明夏延斌
Owner HUNAN AGRICULTURAL UNIV
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