Fish noodles and production method thereof

Abstract

The invention belongs to a novel fish noodle food and a production method of fish noodles. The production method is characterized by comprising the steps: dicing fish flesh or a scaled, gill-removed and viscera-removed bone-containing fish body or a remaining bone-containing fish body after flesh taking, rinsing, freezing at the temperature of -18 to -20 DEG C, cutting up the raw material in a frozen state, grinding into a fish paste, carrying out low temperature microparticulation of the fish paste, controlling the particle size to be 100 [mu]m or less, adding konjac glucomannan swelled with water in advance and a ginger juice, mixing evenly, adding flour, mixing, adding table salt, monosodium glutamate, anhydrous sodium carbonate, compound phosphate and remaining water, then kneading a dough, rolling, shredding, cutting with a fixed length, carrying out variable temperature and variable humidity drying, carrying out vacuum packaging, and boxing to obtain the finished product. Compared with the prior art, the product has remarkable effects of good taste, no fishy taste, excellent color and luster and the like.

Description

technical field [0001] The invention belongs to the technical field of food engineering, and in particular relates to a novel fish noodle and a production method thereof. Background technique [0002] China is a major producer of freshwater fish, with a total annual output of more than 19 million tons. In addition to fresh sales, some freshwater fish are processed into frozen products, dry-cured (smoked) products, surimi products, canned products and animal protein feed. In my country, aquatic product processing has a long history, and many traditional processed products with Chinese cultural characteristics have been developed and produced, such as fish noodles and fish swallow skin, which are widely welcomed by domestic and foreign consumers. [0003] Fish noodle is a traditional native product in China, especially counties such as Yunmeng and Huangmei in Hubei Province and Huangpi District in Wuhan City. Traditional fish noodles are made of fresh fish meat, high-gluten ...

AI Technical Summary

Problems solved by technology

The sheet rolling process of the traditional production process of fish noodles is difficult to realize with mechanical equipment, which brings difficulties to the large-scale production of fish noodles

The traditional fish noodle production process adopts steaming, shaping, drying and other processes. Due to the long drying time after rolling and shredding, the fat in the product is easy to oxidize, and there is no clear fragrance of fresh fish after cooking, and it presents a heavy flavor. fishy smell