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Cuttlefish-ink fish noodles and making method thereof

A production method and a technology for cuttlefish juice, which are applied in the field of production of fish noodles, can solve problems such as inability to meet consumer demand, achieve good social and economic benefits, avoid environmental pollution problems, and reduce the effect of strip breakage.

Inactive Publication Date: 2016-11-09
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the continuous improvement of people's living standards, the existing fish noodle types on the market can no longer meet people's consumption needs.

Method used

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  • Cuttlefish-ink fish noodles and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0025] A squid ink fish noodle is prepared from the following raw materials in parts by weight: 39 parts of cuttlefish minced meat, 52.5 parts of all-purpose flour, 3.0 parts of cuttlefish juice, 3.0 parts of water, 1.74 parts of table salt, 1.50 parts of gluten powder, and 0.26 parts of ginger powder share.

[0026] The above-mentioned minced cuttlefish meat is chopped and mixed in advance, and the following formula is adopted in proportions by weight: 90 parts of cuttlefish meat, 3 parts of starch, 2 parts of salt, and 5 parts of pig fat.

[0027] The preparation method of above-mentioned squid ink fish noodles comprises the following steps:

[0028] (1) Raw material pretreatment: thaw the cuttlefish under running water, and wash away the impurities and dirt in the cuttlefish body; cut open the back of the cuttlefish body, remove the cuttlefish sheath, take out the ink sac, squeeze out the ink and refrigerate it for later use; clean the cuttlefish carcass, Deheading, guttin...

Embodiment example 2

[0037] A squid ink fish noodle is prepared from the following raw materials in parts by weight: 40 parts of cuttlefish minced meat, 51.2 parts of all-purpose flour, 2.8 parts of cuttlefish juice, 2.8 parts of water, 1.6 parts of table salt, 1.4 parts of gluten powder, and 0.2 parts of ginger powder share.

[0038] The above-mentioned minced cuttlefish meat is pre-cut and mixed for later use, and the following formula is adopted in proportions by weight: 8 parts of cuttlefish meat, 2 parts of starch, 1.5 parts of table salt, and 2 parts of pig fat.

[0039] The preparation method of above-mentioned squid ink fish noodles comprises the following steps:

[0040] (1) Raw material pretreatment: thaw the cuttlefish under running water, and wash away the impurities and dirt in the cuttlefish body; cut open the back of the cuttlefish body, remove the cuttlefish sheath, take out the ink sac, squeeze out the ink and refrigerate it for later use; clean the cuttlefish carcass, Deheading,...

Embodiment example 3

[0049] A squid ink fish noodle is prepared from the following raw materials in parts by weight: 38.5 parts of cuttlefish minced meat, 51 parts of all-purpose flour, 3.89 parts of cuttlefish juice, 3.89 parts of water, 1.11 parts of table salt, 1.4 parts of gluten powder, and 0.21 parts of ginger powder share.

[0050] The above-mentioned minced cuttlefish meat is chopped and mixed in advance for later use, and the following formula is adopted in proportions by weight: 95 parts of cuttlefish meat, 4 parts of starch, 1.5 parts of table salt, and 6 parts of pig fat.

[0051] The preparation method of above-mentioned squid ink fish noodles comprises the following steps:

[0052] (1) Raw material pretreatment: thaw the cuttlefish under running water, and wash away the impurities and dirt in the cuttlefish body; cut open the back of the cuttlefish body, remove the cuttlefish sheath, take out the ink sac, squeeze out the ink and refrigerate it for later use; clean the cuttlefish carc...

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Abstract

The invention relates to cuttlefish-ink fish noodles and a making method thereof. The cuttlefish-ink fish noodles are prepared from, by weight, 35-50 parts of cuttlefish paste, 45-60 parts of plain flour, 2-7 parts of cuttlefish ink, 2-6 parts of water, 0.5-2 parts of salt, 1-3 parts of vital gluten and 0.1-0.3 parts of ginger powder. The cuttlefish-ink fish noodles are smooth in surface, pure black, mild, chewy, high in elasticity, smooth and tasty; cooked fish noodles are wet and smooth in surface and good in form, have the unique cuttlefish ink flavor and have wide development prospects; the cuttlefish-ink fish noodles are rich in protein, mucopolysaccharide, vitamins, tyrosinase, melanin enzyme and other physiologically active ingredients, and have high nutritive value; and the distinctive raw material advantage is achieved due to the fact that the novel product is developed by utilizing cuttlefish ink and other leftovers, environment pollution caused by the leftovers is avoided, the additive nutritive value of the leftovers is fully utilized, and good social benefits and economic benefits are achieved.

Description

technical field [0001] The invention relates to a method for making fish noodles, in particular to a method for making fish noodles with cuttlefish ink. Background technique [0002] Cuttlefish, also known as cuttlefish, cuttlefish, etc., belong to the mollusk phylum, and are the main cephalopods and important marine fishery resources in China. It can be said that the whole body of cuttlefish is a treasure. It is not only delicious, but also has high nutrition and multiple medicinal functions. It is a popular aquatic product. Cuttlefish meat has the advantages of high protein, low fat, and low calorie, and also contains calcium, phosphorus, iron, riboflavin and other nutrients necessary for the human body; It has the effect of relieving pain and is an ideal health care treasure for women. Cuttlefish juice is synthesized by secretory glands in the ink sac, the black substance that cuttlefish spew when threatened. Cuttlefish juice contains proteins, amino acids, mucopolysac...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10A23L17/50
Inventor 李婷婷励建荣刘明爽崔方超李学鹏仪淑敏马堃
Owner DALIAN NATIONALITIES UNIVERSITY
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