Half-dry and refreshed fish noodles and production process thereof
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A production process, fish noodle technology, applied in application, food preparation, food science and other directions, can solve problems such as not meeting consumer demand, and achieve the effect of retaining flavor and taste, convenient to carry and eat, and environmentally friendly
Active Publication Date: 2014-08-13
JIANGXI AGRICULTURAL UNIVERSITY
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Problems solved by technology
At present, domestic research on preservation of semi-dry noodles is mainly focused on the use of additives allowed by the national food hygiene standards, and most of them are chemical preservatives, which do not meet people's consumption needs of advocating nutrition and health
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Embodiment example 1
[0017] The preparation of implementation case 1 surimi antimicrobial peptide
[0018] Wash the fish meat bought in the market, remove the fishbone, rinse, fine filter, dehydrate, finely chop and mix, and add physiological saline to the obtained minced fish, and mix it at a ratio of 1:6 to 1:20. Finally, it is made into surimi solution. Using the surimi solution as the substrate for enzymolysis reaction, use alkaline protease, neutral protease, compound protease, flavor protease and papain to enzymolyze the surimi solution, at pH 6.0-9.0, at 37-70°C , hydrolyzed for different times (0.5-2h), after obtaining the hydrolyzate, adjust the pH to 6.8-7.6, and inactivate the enzyme in a water bath at 90-110°C for 10 minutes, freeze-dry, redissolve into a 1mg / mL sample solution, and make Antibacterial ability test, find out the component with the strongest antibacterial ability, freeze-dry.
Embodiment example 2
[0019] Implementation case 2 Production of semi-dried and fresh fish noodles
[0020] The component (5~40g) with the strongest antibacterial ability obtained in Example 1 is mixed with flour, salt and water of a certain weight ratio (100:2:35), and then kneading (stirring at slow speed 5~ 15min, stirring at a medium speed for 2-5min), aging for 20-40min, rolling the noodles (at the distance between the rollers 1.5mm, 1.8mm, 2mm, each fold and press the sheet 5-10 times to form a dough sheet with a thickness of 1.5mm) , cut into strips (width is 1mm), after vacuum drying for a certain period of time, half-dried, fresh-keeping fish noodles are obtained.
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Abstract
The invention provides half-dry and refreshed fish noodles and a production process of the half-dry and refreshed fish noodles, aims at providing a new idea for further and fine processing of aquatic products, and belongs to the technical field of further and fine processing of aquatic products and storage of foods. The production process comprises the following steps: producing minced fillet with freshwater fish as the raw material; preparing minced fillet antimicrobial peptide by the controllable enzymolysis approach; adding the prepared minced fillet antimicrobial peptide to flour in a certain ratio; and then processing by mixing, curing, rolling, cutting into strips, drying and other processes to obtain the half-dry fish noodles. With the adoption of the production process, the problems of the traditional fish noodles that dry production costs such a long time that the nutritional substances are damaged, and fat in the noodles is easily oxidized to cause strong fishlike smell can be solved, the way for effectively and mildly refreshing the half-dry noodles is also realized, and thus double benefits are realized. The production process is simple, the production process and conditions are mild, treatment with strong acid and strong base is not performed, thus the environment is protected, and national development strategy for the aquatic product processing industry in the 12th Five-Year Plan is met.
Description
technical field [0001] The invention discloses a semi-dry and fresh-keeping fish noodle and a production process thereof, which belong to the technical field of deep processing of aquatic products and food preservation. Background technique [0002] Fish noodle is made by processing fish into surimi, adding flour, salt and seasoning, and processing according to a certain formula. It is a traditional famous aquatic food in China. favorite. [0003] Traditional fish noodle is a kind of dried vermicelli, which is mainly processed by natural drying. Due to the long drying time, there are disadvantages such as difficult control of hygienic conditions, easy oxidation of fat, and deterioration of flavor. Therefore, seeking new drying methods and product forms of fish noodles is a hotspot of current research. [0004] Semi-dry noodles are a new type of instant noodle products developed in recent years. They are made from wheat flour, kneading, aging, calendering, cutting, partiall...
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