Manufacturing method for baked carp noodle

A production method and carp technology, which are applied in the food field, can solve the problems of poor fish taste, troublesome diet and health preservation, and insufficient nutrition, and achieve the effects of simple operation, fresh and tender fish, and rich nutrition.

Inactive Publication Date: 2012-09-19
樊胜武
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a single nutritional supplement and a single daily diet cannot be well combined, causing troubles in people's diet regimen
And the fish noodle products on the market do not have the delicious taste, it tastes not fishy, ​​and the nutrition is not rich

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh 900 grams of carp according to the weight ratio; 100 grams of flour, 20 grams of water, 20 grams of eggs, 6 grams of garlic; 5 grams of refined salt, 150 grams of sugar, 130 grams of white vinegar, 20 grams of mature vinegar, 200 grams of water, and 14 gram, 20 grams of sweet and spicy sauce, 25 grams of tomato sauce, 6 grams of dry cornstarch, 2500 grams of salad oil. Add water and salt to the flour to form a dough, knead it evenly, pull it into thin noodles, deep-fry in a hot oil pan, remove it for later use, kill and clean the carp, remove the peony flower knife, marinate it with refined salt and cooking wine, and wash the egg white , cornstarch, and salt, stir evenly, spread on the carp, add oil to the pot and cook, put in the carp and deep-fry, remove and control the oil, mix the seasoning into sweet and sour sauce, put it in the pot and boil, put in the carp, Minced garlic, put it on a plate after simmering over a low heat, add the remaining juice to bake th...

Embodiment 2

[0019] Weigh 850 grams of carp according to the weight ratio; 150 grams of flour, 30 grams of water, 20 grams of eggs, 8 grams of garlic; 8 grams of refined salt, 120 grams of sugar, 140 grams of white vinegar, 30 grams of mature vinegar, 150 grams of water, and 12 grams of cooking wine. gram, 15 grams of sweet and spicy sauce, 25 grams of tomato sauce, 7 grams of dry cornstarch, 2000 grams of salad oil. Add water and salt to the flour to form a dough, knead it evenly, pull it into thin noodles, deep-fry in a hot oil pan, remove it for later use, kill and clean the carp, remove the peony flower knife, marinate it with refined salt and cooking wine, and wash the egg white , cornstarch, and salt, stir evenly, spread on the carp, add oil to the pot and cook, put in the carp and deep-fry, remove and control the oil, mix the seasoning into sweet and sour sauce, put it in the pot and boil, put in the carp, Minced garlic, put it on a plate after simmering over a low heat, add the rem...

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PUM

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Abstract

The invention relates to a manufacturing method for baked carp noodle. The baked carp noodle comprises the following raw materials by weight: 850g of carp, 150g of flour, 30g of pure water, 20g of egg, 8g of garlic, 8g of refined salt, 120g of white sugar, 140g of white vinegar, 30g of mature vinegar, 150g of clear water, 12g of cooking wine, 15g of sweet chilli sauce, 25g of tomato sauce, 7g of cornstarch, and 2kg of salad oil. The manufactured baked carp noodle is reddish yellow in color, fresh and tender in fish meat, sweet and sour in taste, rich in nutrients and simple in manufacture steps.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making carp baked noodles. Background technique [0002] With the continuous improvement of people's living standards, people pay more and more attention to healthy diet. In order to supplement the nutrition of the brain and alleviate the amount of brain used in daily work, eating fish is the first choice. And single nutrient supplement and single daily diet can't combine well, cause the trouble of people's dietary regimen. And the fish noodle product on the market does not have the delicious taste on the mouthfeel, tastes fishy and not fresh, and nutrition is not rich. Contents of the invention [0003] The invention provides a method for making carp baked noodles, which not only has red and yellow color, fresh and tender fish meat, sweet and sour taste, but also has rich nutrition and simple operation. [0004] The invention provides a carp baked noodle. The raw material w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/325A23L7/109A23L17/00
Inventor 樊胜武
Owner 樊胜武
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