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A method of making fish noodles by using minced cod meat

A minced meat and cod technology, which is applied in the field of making fish noodles with cod minced meat, can solve the problems of inability to gelatinize, increase labor costs, protein denaturation, etc., and achieve the effect of unique flavor and convenient consumption

Active Publication Date: 2016-05-11
ANHUI FUHUANG SUNGEM FOODSTUFF GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many seawater fish fillet processing enterprises in my country. While the labor cost has risen sharply, the advantages of my country's foreign trade aquatic product processing are gradually losing, and the by-products are rationally used. However, the minced meat produced from frozen cod fish fillets has serious protein denaturation and cannot be coagulated. Gelling is not suitable for the production of surimi products. It is a method of increasing efficiency to produce traditional mass consumer products that meet Chinese tastes by using new technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for making fish noodles by using minced cod meat, the steps of the method are as follows:

[0017] 1) Select thornless cod mince, remove fish scales and other sundries, clean it, drain the water, grind it with a meat grinder, and put it in a cold storage at 0-4°C for later use;

[0018] 2) In parts by weight, add 0.2 parts of refined salt, 0.5 parts of brine, and 0.2 parts of ginger powder to 20 parts of fish meat, chop and mix for 5 minutes;

[0019] 3) In parts by weight, add 85 parts of flour, 15 parts of starch, 0.2-0.4 parts of salt, 0.5 parts of gluten source, and 25-35 parts of water, and stir evenly with the fish feed processed in step (2), and prepare into a wet surface for use;

[0020] 4) Leave the wet noodles to mature for 30-40 minutes;

[0021] 5) Calendering, cutting, drying and packaging.

[0022] The method of making the above brine is: take 25kg of perfume, add 12kg of soy sauce, 2kg of finely ground 80-mesh broad bean paste, 1kg of sugar, ...

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PUM

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Abstract

A method for manufacturing a fish noodle through crushed cod flesh relates to the technical field of food processing. The method includes following steps: selecting fishbone-free crushed cod flesh; removing foreign matters such as scales and the like; cleaning the crushed cod flesh; draining water; mincing the crushed cod flesh through a meat mincer; placing the minced cod flesh in a cold storeroom at 0-4 DEG C for later use; adding 0.2 parts of salt, 0.5 parts of brine and 0.2 parts of ginger powder to 20 parts of the cod flesh with cutting and stirring for 5 min; adding 85 parts of flour, 15 parts of starch, 0.2-0.4 parts of salt, 0.5 parts of Jinliyuan, 25-35 parts of water with stirring uniformly with the fish material to prepare wet dough for later use; allowing the dough to stand for 30-40 min for aging; performing a rolling and moulding process; cutting the dough into noodles; drying the noodles; and packaging the noodles. The technical scheme is obtained by the applicant on the basis of a large amount of experiments with combination of requirements of sanitation and safety in conventional processing technology and modern food processing technology and requirements on healthy diet of people and through processing in scientific preparation and on modern devices. The fish noodle is convenient to eat, is healthy and nutritional and is unique in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making fish noodles with minced cod meat. Background technique [0002] At present, there are many seawater fish fillet processing enterprises in my country. While the labor cost has risen sharply, the advantages of my country's foreign trade aquatic product processing are gradually losing, and the by-products are rationally used. However, the minced meat produced from frozen cod fish fillets has serious protein denaturation and cannot be coagulated. Gelling is not suitable for the production of surimi products. It is a method of increasing efficiency to produce traditional mass consumer products that meet Chinese tastes by using new technology. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a nutritious and low-cost method for making fish noodles with minced cod meat. [0004] The technical prob...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/105
CPCA23L7/109A23L17/10A23V2002/00A23V2250/21
Inventor 许瑞红杨立
Owner ANHUI FUHUANG SUNGEM FOODSTUFF GRP