Fish fine dried noodle preparation method

A production method and a technology for dried noodles, which are applied in the field of food processing, can solve problems such as reports that have not yet been reported, and achieve the effects of improving nutritional value, sufficient umami, and good absorption and utilization.

Active Publication Date: 2013-12-04
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But utilize fish fillet processing leftovers with meat fish bone enzymolysis liquid and flour as main raw mat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Take 10Kg of channel catfish with meat and fish bones, after removing visible impurities and washing, mince them in a meat grinder or bone grinder, and set aside; then add 40Kg of drinking water to the minced fish bones with meat and mix well After adjusting the pH to 7.5, adding 0.1Kg of alkaline protease with an activity unit of 400,000 U / g and 0.1Kg of 40,000 U / g of flavor enzyme with activity unit, hydrolyzing at 50℃ for 3h; keeping the enzymatic hydrolysate at 95℃ 10min, cool, filter, separate to obtain enzymatic hydrolysate and calcium, for use; weigh 100Kg of flour, add 0.5Kg calcium, 15Kg enzymatic hydrolysate, 0.5Kg sodium glutamate, 8Kg starch, 0.5Kg salt, 17Kg water, Stir evenly, and then mix the noodles, aging, pressing, drying, cutting, and packaging according to conventional techniques.

Embodiment 2

[0023] Take 10Kg of tilapia with meat and fish bones, after removing visible impurities and washing, ground them in a meat grinder or bone grinder, and set aside; then add 60Kg of drinking water to the minced fish bones with meat and mix well After adjusting pH 8.0, add 0.2Kg of alkaline protease with activity unit of 200,000 U / g and 0.25Kg of flavor enzyme with activity unit of 10,000 U / g, and hydrolyze at 55℃ for 2h; keep the hydrolysate at 90℃ 20min, cool, filter, separate to obtain enzymatic hydrolysate and calcium, for use; weigh 100Kg of flour, add 1Kg calcium, 25Kg enzymatic hydrolysate, 0.8Kg sodium glutamate, 12Kg starch, 0.8Kg salt, 7Kg water, stir Evenly, and then according to the conventional technique of mixing, maturing, pressing, drying, cutting, packaging and serving.

Embodiment 3

[0025] Take 10Kg of grass carp with meat and fish bones, after removing visible impurities and washing, mince them in a meat grinder or bone grinder, and set aside; then add 50Kg of drinking water to the minced minced fish bones with meat, mix well and adjust pH7.0, add 0.05Kg activity unit 800,000 U / g alkaline protease and 0.2Kg 20,000 U / g activity unit flavor enzyme, hydrolyze at 55℃ for 2.5h; keep the enzymatic hydrolysate at 95℃ for 15min, Cool, filter, separate to obtain enzymatic hydrolysate and calcium, and set aside; weigh 100Kg of flour, add 1.5Kg calcium, 20Kg enzymatic hydrolysate, 1Kg sodium glutamate, 10Kg starch, 1Kg salt, 12Kg water, mix well, then According to conventional techniques, it is prepared by mixing, curing, pressing, drying, cutting and packaging.

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PUM

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Abstract

The invention discloses a fish fine dried noodle preparation method. Firstly, fishbone with fish is cleaned and ground; water is added to adjust the pH value; alkaline protease and flavour enzyme are added; small molecule peptide, amino acid and calcium are released through enzymolysis at a specified temperature and specified time; the obtained enzymatic hydrolysate, the calcium, flour, sodium glutamate, starch, salt and water are added to the flour according to certain proportion so as to produce the fish fine dried noodles. With adoption of the preparation method, protein in the fishbone with fish can be converted into micromolecular nutrient substances which have favorable taste and can be absorbed by people easily; the fish fine dried noodles contain much calcium and are novel healthy calcium supplementary foods. The limiting amino acid problem is solved and the amino acid taken can be fully absorbed and utilized through adding sodium glutamate into the fish fine dried noodles. The preparation method conforms to relevant standards of food quality and safety and suitable for industrial production, and the fish fine dried noodles have an excellent market prospect.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a method for preparing dried fish noodles. Background technique: [0002] China has become one of the world's major fish fillet exporters, and a large amount of fish waste is produced during the production of fish fillets, of which fish bones with meat account for a large part. But these precious resources are not being used well at present, they are just used as feed ingredients or treated as waste. As we all know, fish meat is rich in nutrients, but fish bones also have good nutritional value, not only rich in protein, but also rich in calcium, and the biological value is high, which is beneficial to the body's absorption. [0003] At present, there are many patents on dried noodles, but most of them are made by adding vegetables, Chinese herbs, eggs, etc., and some use fish heads and poultry bones to make noodles, but they are all made by high-temperature steaming and physi...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/305A23L1/326A23L33/16A23L33/175A23L33/18
Inventor 杨立
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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