Preparation method of silver carp noodles

Abstract

The invention relates to the field of the processing of aquatic products, and in particular relates to a preparation method of silver carp noodles. The method comprises the following steps: (1) collecting meat; (2) chopping, namely based on the weight of the fish meat, adding 5-20% of starch, 3-5% of textured soybean protein, 0.5-2% of edible oil, 1-2% of edible salt, 0.1-0.2% of fresh ginger juice, 0.05-0.1% of garlic powder, and ice water, and chopping the fish meat under temperature below 10 DEG C at 1480rpm for 10-12min to obtain minced fish meat; (3) preparing a dough, namely adding 10-15 parts of ice water, 25-50 parts of starch, 12.5-25 parts of low-gluten flour and 0.2-0.5 part of guar gum to 100 parts of the minced silver carp meat, and stirring in a dough maker for 15-20min to obtain a hard dough; (4) rolling; (5) folding; (6) steaming; (7) shredding; (8) drying; and (9) measuring and packaging in a vacuum environment. According to the preparation method disclosed by the invention, a conventional Susong fish noodle processing technology is improved by adopting a modern aquatic food processing technology, the industrial and standard production of conventional products are achieved, and the flavor of the fish noodles is reserved to the greatest extent.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to a method for making silver carp noodles. Background technique [0002] Susong in Anhui Province and Huangmei in Hubei by the banks of Gulei Pond are rich in fish and shrimp. People along the lake have made their own fish noodles with unique flavors for their own enjoyment after the beginning of winter. According to legend, more than a thousand years ago, there was a wealthy family at the foot of the Dabie Mountains. When relatives came to visit, they gave them fish, but fearing that the fish would rot, they peeled the fish, removed the bones, mashed the fish with a stone mill and mixed with sweet potato powder, and rolled it out. Shaped into noodles, steamed and dried, it is named hammer fish. Chuiyu is fish noodles. As a local specialty, Susong fish noodles were paid tribute to the court year after year in the Ming Dynasty. Susong fish noodles are rich in protein, cal...

AI Technical Summary

Problems solved by technology

[0004] Traditional fish noodle processing is purely manual, with low efficiency, different product standards, no guarantee of quality, and market demand exceeding supply.

[0005] The publication number is CN102429168A, a method for making and preserving fish noodles that are hot and stable. Firstly, the fish is prepared into surimi, then chopped and mixed with salt and other seasonings, and then kneaded and beaten. Add sodium alginate aqueous solution and gluten powder, and also add nano-zinc oxide aqueous solution at the same time, then ripen, press into pieces, cut into strips, dry and pack, and get hot boiled stable raw fish noodle products, which are similar in product form and flavor to The traditional Susong fish noodles are quite different; the invention with the publication number of CN101011164A discloses a kind of fish noodles and its production method. the original flavor of