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A kind of semi-dry, fresh-keeping fish noodle and its production technology

A technology for fish noodles and surimi is applied in the fields of deep processing of aquatic products and food preservation, which can solve problems such as not meeting consumer demand, and achieve the effects of retaining flavor and taste, mild production process conditions, and mild fresh-keeping methods.

Active Publication Date: 2017-10-13
JIANGXI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

Method used

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  • A kind of semi-dry, fresh-keeping fish noodle and its production technology

Examples

Experimental program
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Effect test

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 material-to-liquid ratio of 1:6 to 1:20 Finally, it is made into surimi solution. Using the surimi solution as the substrate for enzymatic hydrolysis, use alkaline protease, neutral protease, complex protease, flavor protease and papain to enzymolyze the surimi solution, at pH 6.0-9.0, at 37-70°C , hydrolyzed for different time (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℃ for 10min, freeze-dry, redissolve into 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 the embodiment case 1 is mixed with flour, salt and water of a certain weight ratio (100:2:35), and the dough is mixed (stirring at slow speed for 5~40g). 15min, stirring at 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 purpose of the present invention is to provide a semi-dry, fresh-keeping fish noodle and its production process, which provides a new idea for the deep processing of aquatic products, and belongs to the technical field of deep processing of aquatic products and food preservation. The present invention first uses freshwater fish as raw material to produce surimi, then prepares surimi antimicrobial peptides through a controllable enzymatic hydrolysis method, and then adds the prepared surimi antibacterial peptides to flour according to a certain proportion. Semi-dried fish noodles are prepared by stripping and drying processes. The invention not only solves the problem that the traditional fish noodles have a relatively long drying time, the nutrients are destroyed, and the fat in the product is easily oxidized, resulting in a heavy fishy smell, but also realizes an effective and gentle fresh-keeping method for semi-dried fish noodles , kill two birds with one stone. The invention has simple production process, mild production process conditions, does not involve treatment with strong acid and strong alkali, is environmentally friendly, and conforms to the development strategy during the "Twelfth Five-Year Plan" period of my country's aquatic product processing industry.

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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/18
CPCA23L7/109A23L17/65A23L17/70
Inventor 肖建辉牛丽亚
Owner JIANGXI AGRICULTURAL UNIVERSITY
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