Meat paste noodle

A technology of noodles and minced meat, applied in the processing field of minced meat noodles and the batch production of the noodles, can solve the problems of high protein and mineral utilization rate limitation, noodles without great nutritional value, narrow processing and eating methods, etc., to achieve easy digestion, improve Taste, crispness and digestive effect

Active Publication Date: 2012-11-07
SHANDONG HUIFA FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of noodles sold on the market, and the more common one is directly processed from flour. This kind of noodles has no great nutritional value. Vegetarian noodles, such as noodles, are suitable for people of all ages, and egg and vegetable noodles with high nutritional value have also appeared. These noodles lack a large number of nutrients contained in meat, especially those in fish.
However,

Method used

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Embodiment Construction

[0024] In the following detailed description, certain exemplary embodiments of the invention are described by way of illustration only. Needless to say, those skilled in the art would realize that the described embodiments can be modified in various different ways, all without departing from the spirit and scope of the present invention.

[0025] A kind of minced meat noodles, comprise the raw material of following proportioning by weight:

[0026] Main ingredients: 30-40 parts of fish, 20-30 parts of chicken, 3-5 parts of eggs, 5-7 parts of pork fat, 5-10 parts of starch, 5-8 parts of soybean protein, 10-20 parts of water;

[0027] Auxiliary materials: The auxiliary materials are added according to the weight percentage of the main ingredients, including: 0.5-2% of salt, 1-2.5% of sugar, 0.2-0.6% of monosodium glutamate, 0.1-0.3% of meat powder, 0.1-0.3% of meat essential oil, Ethyl maltol 0.01~0.03%.

[0028] This embodiment takes 100kg of main ingredients as an example to...

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Abstract

The invention discloses a meat paste noodle. The meat paste noodle includes raw materials and auxiliaries, the raw materials include fish, chicken, eggs, fat of swine, starch, soy protein and water, and the auxiliaries include salts, sugars, gourmet powers, meat flavor powders, meat flavor oil and ethyl maltol. Main raw materials of the fish, the chicken and the fat of swine and the like are subjected to cutting, grinding and chopping to form fillings, and the fillings are prepared to be the meat paste noodle by a noodle forming machine and a filament cutter. The meat paste noodle contains a plenty of folic acids and nutrient elements required by human bodies, such as a plenty of proteins, various vitamins and mineral substances, the chicken is added in the noodle so that the nutrition elements are increased and taste of the meat paste noodle is improved, the noodle is fresh and tender, chewy, crispy and easy to digest, and the noodle is suitable for people at all ages to eat.

Description

technical field [0001] The invention relates to a food, in particular to a minced meat noodle and a processing method for batch production of the noodle. Background technique [0002] There are many kinds of noodles sold on the market, and the more common one is directly processed from flour. This kind of noodles has no great nutritional value. Noodles and other vegetarian noodles suitable for people of all ages, and egg and vegetable noodles with high nutritional value have also appeared. These noodles lack a large number of nutrients contained in meat, especially the nutrients in fish. However, the output of aquatic products in our country is large, among which the output of fish is gradually increasing, and the processing and eating methods of fish products are relatively narrow, which greatly restricts the utilization rate of high protein, low fat, a large amount of vitamins and rich minerals contained in fish. Therefore, It is imperative to develop a product technology...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/315A23L1/30A23L13/50A23L17/10
Inventor 惠增玉
Owner SHANDONG HUIFA FOODS
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