Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Method for preparing and preserving hot-boiling-stable fish noodles

A kind of fish noodle, stable technology, applied in the processing field of aquatic products, to achieve the effect of prolonging shelf life, improving thermal processing stability and high nutritional value

Inactive Publication Date: 2012-11-07
江苏省山水食品有限公司 +1
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Although there is some research on the technology of fish noodles, the joint action of sodium alginate and gluten powder is used to improve the cooking stability of fish noodles, and the preservation quality of fish noodles is improved by adding nano-zinc oxide in the process of processing. There is no report on fish noodles packed in inert gas and vacuum

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the preparation and preservation method of cod low-gluten fish noodle that is boiled stably

[0026] The raw meat for this application is cod meat. First, the cod is descaled, decapitated, thorned, skinned, gutted and fishy removed. Cut the processed raw meat into pieces into 2cm×3cm pieces. Then put the cut meat into a meat grinder for grinding and pass through a 4mm sieve. Chop the minced fish. During chopping, the weighed salt and seasoning should be gradually added to the fish meat. The whole chopping time should not be too long, it should be controlled within 8 minutes, and the temperature of the meat should be controlled at 10°C during the chopping process. within ℃. Mix the seasoned surimi, starch, and low-gluten flour evenly in a dough mixer. Whisk at a slow speed for 3-5 minutes at first, and then quickly for 1-2 minutes. And in the process, slowly add the aqueous solution of sodium alginate, water and gluten, and also add the aqueous solutio...

Embodiment 2

[0027] Embodiment 2: The preparation and preservation method of silver carp medium gluten fish noodle that is hot boiled stably

[0028] The raw meat used in this application is silver carp meat. Silver carp is first descaled, deheaded, thorned, skinned, gutted and fishy removed. Cut the processed raw meat into pieces into 2cm×3cm pieces. Then put the cut meat into a meat grinder for grinding and pass through a 4mm sieve. Chop the minced fish. During chopping, the weighed salt and seasoning should be gradually added to the fish meat. The whole chopping time should not be too long, it should be controlled within 8 minutes, and the temperature of the meat should be controlled at 10°C during the chopping process. within ℃. Mix the seasoned surimi, starch, and all-purpose flour evenly in a dough maker. Whisk at a slow speed for 3-5 minutes at first, and then quickly for 1-2 minutes. And in the process, slowly add sodium alginate aqueous solution, water and gluten powder, and ...

Embodiment 3

[0029] Embodiment 3: the preparation and preservation method of silver carp high-gluten fish noodle that is boiled stably

[0030] The raw meat used in this application is silver carp meat. Silver carp is first descaled, deheaded, thorned, skinned, gutted and fishy removed. Cut the processed raw meat into pieces into 2cm×3cm pieces. Then put the cut meat into a meat grinder for grinding and pass through a 4mm sieve. Chop the minced fish. During chopping, the weighed salt and seasoning should be gradually added to the fish meat. The whole chopping time should not be too long, it should be controlled within 8 minutes, and the temperature of the meat should be controlled at 10°C during the chopping process. within ℃. Mix the seasoned surimi, starch, and high-gluten flour evenly in a dough mixer. Whisk slowly for 3-5 minutes at first, and then whip quickly for 1-2 minutes. And in the process, slowly add sodium alginate aqueous solution, water and gluten powder, and also add n...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing and preserving hot-boiling-stable fish noodles, which belongs to the technical field of food processing. The method comprises the following steps of: preparing fishes into minced fillet; adding salt and seasonings for chopping; kneading dough, slowly and uniformly adding a sodium alginate aqueous solution, wheat gluten and a nano-zinc oxide aqueous solution in a dough kneading and stirring process; and curing, tableting, slitting, drying and packing to obtain a hot-boiling-stable fish noodle product. In the method, raw materials are processed into seasoning minced fillet, so that the fish noodles have the strong fragrance of fish; sodium alginate and the wheat gluten are added, so that the rheological characterization of the flour dough can be changed under the coaction of the sodium alginate and the wheat gluten, the gel property of the minced fillet is improved, and the hot-boiling stability of the fish noodles is improved; the nano-zinc oxide is added, so that the preserving property of the fish noodles is improved, the content of zinc in the fish noodles is increased, and the nutritional value of the fish noodles is raised; and atlast, the fish noodles are packed by charging inert gas in vacuum, so that the shelf life of the fish noodles is prolonged, and the nutritional value of the fish noodles is kept to the maximum extentin the preserving process.

Description

technical field [0001] The invention discloses a method for making and preserving fish noodles that are stable in boiling. The invention relates to the processing of aquatic products and belongs to the technical field of food processing. Background technique [0002] Fish has high nutritional value and is a good source of protein, inorganic salts and vitamins. The protein content in fish is 15% to 20%, among which the content of hairtail, silver carp and yellow croaker is higher than 18%. The protein contained in fish is complete protein, and the amount and ratio of essential amino acids contained in protein are most suitable for the needs of the human body, and are easily digested and absorbed by the human body. The content of inorganic salts and vitamins in fish meat is high, rich in sulphur, and inorganic salts such as phosphorus, calcium, and iron. Fish meat also contains a lot of nutrients needed by the human body, such as vitamin A, vitamin D, vitamin B1, nic...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 张慜吴港城陈卫星
Owner 江苏省山水食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com