Vegetable fish noodles and method for preparing same

A production method and vegetable technology, applied in the food field, can solve problems such as color and shape that are easy to eat, unreasonable nutritional structure, unfavorable market competitiveness, etc., and achieve the effects of attractive color, favorable for large-scale production, and simple cooking.

Inactive Publication Date: 2012-10-03
马健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As the fish noodles described in the invention patent of Publication No. CN 101011164A, when cooked and eaten separately, the taste is single, the nutritional structure is not reasonable enough, and it lacks nutrients such as dietary fiber and vitamins.
Moreover, the unchanging color, shape, and taste are easy to get tired of, which is not conducive to maintaining a certain market competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] a. Fresh fish is separated from the fish meat, rinsed with a tea polyphenol solution with a mass concentration of 0.8% to remove the fishy smell, and the fish meat is beaten into isinglass with a chopping machine;

[0023] b. Select high-quality spinach, rinse it clean, add water with 3% of the weight of spinach to make a slurry, filter, and the filtrate is spinach juice;

[0024] c. Take 6g of sodium alginate, 12g of table salt and 10g of sodium bicarbonate and dissolve them in 600g of water to prepare solution A;

[0025] d. Mix 200g of starch, 500g of isinglass, 75g of spinach juice with solution A, stir evenly, and make dough B;

[0026] e. Dough B is made into noodles and dried to 40°C to obtain the spinach fish noodles.

Embodiment 2

[0028] a. The fresh fish is separated from the fish meat, rinsed with a tea polyphenol solution with a mass concentration of 0.5% to remove the fishy smell, and the fish meat is beaten into isinglass with a chopping machine;

[0029] b. Select high-quality carrots, rinse them clean, add water with 4% of the weight of carrots to make a slurry, filter, and the filtrate is carrot juice;

[0030] c. Take 3g of sodium alginate, 5g of salt and 5g of sodium bicarbonate and dissolve them in 250g of water to prepare solution A;

[0031] d. Take 100g of starch, 250g of isinglass, 50g of carrot juice and mix solution A, stir evenly, and make dough B;

[0032] e. Dough B is made into noodles, and dried to 45° C. to obtain the carrot fish noodles.

Embodiment 3

[0034] a. Fresh fish is separated from the fish meat, rinsed with a tea polyphenol solution with a mass concentration of 0.6% to remove the fishy smell, and the fish meat is beaten into isinglass with a chopping machine;

[0035] b. Select high-quality tomatoes, rinse them clean, add 3% of the tomato weight in water to make a slurry, filter, and the filtrate is tomato juice;

[0036] c. Take 5g of sodium alginate, 10g of salt and 8g of sodium carbonate and dissolve them in 500g of water to prepare solution A;

[0037] d. Take 150g of starch, 450g of isinglass, 75g of tomato juice and mix solution A, stir evenly, and make dough B;

[0038] e. Dough B is made into noodles, and dried at 45° C. to obtain the tomato fish noodles.

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PUM

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Abstract

The invention discloses vegetable fish noodles and a method for preparing the same. The method for preparing the vegetable fish noodles comprises the following steps of: beating fish flesh into fish flue, juicing fresh vegetables to obtain vegetable juice, mixing 250 to 600 parts by weight of fish glue, 50 to 100 parts by weight of vegetable juice, 3 to 6 parts by weight of sodium alginate, 5 to 12 parts by weight of common salt, 5 to 10 parts by weight of dietary alkali and 250 to 600 parts by weight of water to obtain mixed solution, uniformly stirring the mixed solution to obtain dough, and drying the dough to obtain the vegetable fish noodles. Besides fish flesh and starch, fresh vegetable juice is also added into the vegetable fish noodles, the content of dietary fiber in the vegetable fish noodles is greatly improved, and moreover, the vegetable fish noodles can promote gastrointestinal motility and digestion. Meanwhile, the vegetable juice contains rich vitamins and minerals which quite benefit human body. In addition, the added fresh vegetable juice does not contain artificial colors, has a pretty color, fragrant and sweet taste and is suitable for the young as well as the old.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a vegetable fish noodle and a preparation method thereof. Background technique [0002] Traditional vermicelli is made from grain or bean flour and water, and then pressed or rolled into slices and then cut or pressed, or made into strips by means of rubbing, pulling, pinching, etc. Because the biological value of refined flour is only 52, and the net utilization rate is only 51, simply eating noodles will inevitably cause protein deficiency, which will have extremely adverse effects on the physical development of adults and children, especially children in the growing stage. [0003] Fish noodles make full use of the principle of protein complementarity, combine fish protein and food crop protein, and greatly improve the nutritional value of food crops. Fish noodle is a food made from flour and fish meat such as herring and silver carp as the main ingredients. This kind of food h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 马健
Owner 马健
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