Arrowroot flour fish noodle and preparing method thereof

A production method and fish noodle technology are used in food preparation, food ingredients as taste improvers, food preservation and other directions, which can solve the problems of poor dietary health care efficacy, loss of nutrients, single variety, etc., and achieve good sterilization effect and maintenance. Flavor, shelf life extension effect

Inactive Publication Date: 2015-09-30
WUHAN BUSINESS UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing fish noodle products have problems such as single variety, heavy fishy smell, poor taste, poor diet and health care effect, serious loss of nutrients and short shelf life during cooking

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of arrowroot fish noodle is made from the following components in parts by weight:

[0040] 100 parts of high-gluten flour, 150 parts of grass carp, 20 parts of sweet potato starch, 10 parts of kudzu powder, 1.5 parts of salt, 1.0 parts of white sugar, 0.5 parts of sodium glutamate, 0.5 parts of 5'-taste nucleotide disodium, food 0.5 parts of alkali, 5 parts of salad oil, 8 parts of ginger, 0.0675 parts of sodium tripolyphosphate, 0.0675 parts of sodium pyrophosphate, 0.045 parts of sodium hexametaphosphate and 82 parts of water.

[0041] A preparation method of arrowroot fish noodles, comprising the following steps:

[0042] Step 1, take the grass carp that is 150 parts by weight, slaughter and clean, remove the head, tail, vertebrae and belly, remove the fish skin, cut into fish pieces, rinse, sterilize, and set aside;

[0043] Step 2, peel the ginger that is 8 parts by weight, cut it into 2cm thick slices, beat it loosely, add 80 parts by weight of water and ...

Embodiment 2

[0059] A kind of arrowroot fish noodle is made from the following components in parts by weight:

[0060] 100 parts of high-gluten flour, 170 parts of grass carp, 25 parts of sweet potato starch, 15 parts of kudzu powder, 2.0 parts of salt, 2.0 parts of white sugar, 0.5 parts of sodium glutamate, 0.5 parts of disodium 5'-flavored nucleotides, food 0.5 parts of alkali, 6 parts of salad oil, 8 parts of ginger, 0.0675 parts of sodium tripolyphosphate, 0.0675 parts of sodium pyrophosphate, 0.045 parts of sodium hexametaphosphate and 82 parts of water.

[0061] A preparation method of arrowroot fish noodles, comprising the following steps:

[0062] Step 1, take grass carp with 170 parts by weight, slaughter and clean it, remove the head, tail, vertebrae and belly, remove the fish skin, cut into fish pieces, rinse clean, carry out sterilization treatment, and set aside;

[0063] Step 2, peel the ginger that is 8 parts by weight, cut into thick slices of 3 cm, pat it loose, add 80 p...

Embodiment 3

[0079] A kind of arrowroot fish noodle is made from the following components in parts by weight:

[0080] 100 parts of high-gluten flour, 160 parts of grass carp, 22 parts of sweet potato starch, 12 parts of kudzu powder, 1.7 parts of salt, 1.5 parts of white sugar, 0.5 parts of sodium glutamate, 0.5 parts of disodium 5'-flavored nucleotides, food 0.5 parts of alkali, 5 parts of salad oil, 8 parts of ginger, 0.0675 parts of sodium tripolyphosphate, 0.0675 parts of sodium pyrophosphate, 0.045 parts of sodium hexametaphosphate and 82 parts of water.

[0081] A preparation method of arrowroot fish noodles, comprising the following steps:

[0082] Step 1, take grass carp with 160 parts by weight, slaughter and clean, remove the head, tail, vertebrae and belly, remove the fish skin, cut into fish pieces, rinse, sterilize, and set aside;

[0083] Step 2, peel the ginger that is 8 parts by weight, cut it into 2cm thick slices, beat it loosely, add 80 parts by weight of water and soa...

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PUM

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Abstract

The invention discloses arrowroot flour fish noodle and a preparing method thereof. The arrowroot flour fish noodle comprises, by weight, 100 parts of strong flour, 150-170 parts of grass carp, 20-25 parts of sweet potato starch, 10-15 parts of puerarin powder, 1.5-2 parts of salt, 1.0-2.0 parts of white sugar, 0.5 part of sodium glutamate, 0.5 part of disodium 5'-ribonucleotide, 0.5 part of food base, 5-6 parts of salad oil, 8 parts of fresh ginger, 0.0675 part of sodium tripolyphosphate, 0.0675 part of sodium pyrophosphate, 0.045 part of sodium hexametaphosphate and 82 parts of water. According to the arrowroot flour fish noodle and the preparing method thereof, the prepared protein content of the arrowroot flour fish noodle is 9% or higher, meat and vegetables are in complementation, the biological value is high, the content of sodium chloride is smaller than 2.0%, and the arrowroot flour fish noodle belongs to high-protein and low-salinity food.

Description

technical field [0001] The invention relates to a kind of fish noodle and its preparation method, in particular to a kind of arrowroot fish noodle and its preparation method. Background technique [0002] There are more than 300 small and medium-sized fish noodle processing factories and family workshops in Hubei, whose main products are fish noodle. Noodles, Fuzi River Fish Noodles in Macheng, Huanggang. As a special flavor food in Hubei, Hubei fish noodle has a wide spread and great influence. [0003] Existing fish noodle products have problems such as single variety, heavy fishy smell, poor taste, poor diet and health care effect, serious loss of nutrients and short shelf life during cooking. Contents of the invention [0004] One object of the present invention is to add kudzu root powder in the fish noodles, which can lower fat, lower blood pressure, lower fire, clear away heat and detoxify, so that the fish noodles have health care effects. [0005] Another objec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L1/03A23L1/015A23L3/26
CPCA23L3/26A23V2002/00A23V2200/30A23V2200/326A23V2200/3262A23V2200/14A23V2250/30
Inventor 贺习耀
Owner WUHAN BUSINESS UNIV
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