Nutritious and colorful fish-flesh noodles containing cordyceps militaris and vegetables and processing method of nutritious and colorful fish-flesh noodles

A technology of fish noodles and processing methods, which is applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients, etc., which can solve the problems of uncontrollable water addition, low fish meat and protein content, and difficult control of noodle forming, etc. , to achieve the effects of good taste and color sensory quality, rich nutritional components, and comprehensive market adaptability

Pending Publication Date: 2016-12-07
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of the above two kinds of vegetable and fish noodles is that the fish meat and protein content are low, and in the production process, water needs to be added to control the final shape of the noodles. The free addition of water is not easy to control, and the shape of the noodles is not easy to control, resulting in poor quality of the final product. Stable; and the nutrition of the product is relatively simple, and the content of high-quality protein is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Weigh raw materials:

[0040] Surimi 40kg, starch 20kg, flour 10kg, carrot 15kg, gluten 3kg, salt 3kg, egg white 1kg, cooking wine 3kg, Cordyceps militaris 1kg, sugar 2kg, ginger 0.5kg;

[0041] Its specific processing steps are:

[0042] (1) Raw material pretreatment

[0043] Select fresh and live silver carp with a complete body, remove the head, scale, and viscera after slaughter, cut into slices along the spine, and clean; when pre-processing raw materials, the temperature of the water should be controlled at 4°C to 10°C;

[0044] (2) Pick meat

[0045] Utilize the drum type fish miner whose drum aperture is 3mm to mince the pretreated silver carp 1 time to obtain surimi;

[0046] (3) rinse

[0047] Rinse 40kg of minced surimi three times. The first two times are rinsed with clean water. The water consumption is 160kg each time. The third time is rinsed with 160kg of salt water with a mass concentration of 0.03%. Stir for 3 minutes, then let stand for 7 minutes...

Embodiment 2

[0059] Weigh raw materials:

[0060]Surimi 50kg, starch 10kg, flour 20kg, spinach 10kg, gluten 4kg, salt 2kg, egg white 3kg, cooking wine 1kg, Cordyceps militaris 2kg, sugar 1kg, ginger 0.8kg;

[0061] Its specific processing steps are:

[0062] (1) Raw material pretreatment

[0063] Select fresh and live silver carp with a complete body, remove the head, scale, and viscera after slaughter, cut into slices along the spine, and clean; when pre-processing raw materials, the temperature of the water should be controlled at 4°C to 10°C;

[0064] (2) Pick meat

[0065] Utilize the drum type fish miner with a drum aperture of 6mm to mince the pretreated silver carp once to obtain minced fish;

[0066] (3) rinse

[0067] Rinse 50kg of minced surimi three times. The first two times are rinsed with clean water. The water consumption is 300kg each time. The third time is rinsed with 300kg of salt water with a mass concentration of 0.05%. Stir for 5 minutes, then let stand for 10 mi...

Embodiment 3

[0079] Weigh raw materials:

[0080] 45kg surimi, 15kg starch, 15kg flour, 13kg purple sweet potato, 3kg gluten powder, 2.5kg salt, 2kg egg white, 2kg cooking wine, 1kg Cordyceps militaris, 1kg sugar, 0.5kg ginger;

[0081] Its specific processing steps are:

[0082] (1) Raw material pretreatment

[0083] Select fresh and live silver carp with a complete body, remove the head, scale, and viscera after slaughter, cut into slices along the spine, and clean; when pre-processing raw materials, the temperature of the water should be controlled at 4°C to 10°C;

[0084] (2) Pick meat

[0085] Utilize the drum type fish miner with a drum aperture of 5 mm to harvest the pretreated silver carp meat once to obtain minced fish;

[0086] (3) rinse

[0087] The 45kg minced fish was rinsed three times, and the first two times were rinsed with clear water. The mass ratio of the minced fish to clear water was 1:5, and the third time was rinsed with 0.04% salt water with a mass concentratio...

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PUM

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Abstract

The invention relates to nutritious and colorful fish-flesh noodles containing cordyceps militaris and vegetables and a processing method of the nutritious and colorful fish-flesh noodles. The nutritious and colorful fish-flesh noodles comprise minced fish flesh, starch, flour, the vegetables, vital gluten, salt, egg white, cooking wine, the cordyceps militaris, granulated sugar and ginger. The processing method includes: collecting the flesh of silver carp, cleaning, mincing, adding the salt, the starch and the vital gluten, mincing, adding the minced fish flesh, the minced vegetables and ginger, the cordyceps militaris powder, the egg white, the cooking wine, the granulated sugar into a flour noodle making machine for kneading, and discharging the noodles to obtain the nutritious and colorful fish-flesh noodles. The processing method has the advantages that the method is easy to operate, no water needs to be added during noodle production, the noodles can be formed easily, and the produced noodles are comprehensive in nutrition, delicious and attractive in color and has a nourishing effect.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a kind of colorful fish meat noodle with caterpillar fungus militaris vegetable nutrition and a processing method thereof. Background technique [0002] Cordyceps militaris, also known as Cordyceps militaris, Cordyceps militaris, etc., is rich in protein, amino acids and more than 30 trace elements needed by the human body. Its most effective ingredients are cordycepin and cordycepic acid. Cordyceps sinensis and Cordyceps militaris are cheap. [0003] Noodles are a common food that is simple to make and easy to eat, a staple food and fast food. Surimi products are aquatic foods made from fish meat as the main raw material, made into a paste, and then formed and cooked. Common surimi products in the market include fish balls, fish noodles, mock crab meat, fish cakes, fish steaks and fish sausages. There are few products that combine noodles and surimi in th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L17/00A23L19/00A23L31/00A23L33/10
CPCA23V2002/00A23V2200/14A23V2200/30A23V2250/5118A23V2250/5482
Inventor 仪淑敏励建荣王嵬李学鹏徐永霞李婷婷沈霖
Owner BOHAI UNIV
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