Cinnamon fish crisp instant noodles and making method thereof
A crisp, cinnamon technology, applied in the direction of food preservation, food ingredients as antimicrobial preservation, food ingredients as taste improvers, etc., can solve the problems of crispy fish noodles without cinnamon, potential safety hazards, inconvenience to eat, etc. Solve the effect of easy rancidity, good taste, and prevent fishy smell
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0027] A cinnamon crispy fish noodle prepared by:
[0028] 1) Pulverization: carry out wet pulverization to minced fish, and pulverize cinnamon etc. separately;
[0029] 2) Mixing: 100 parts of high-gluten flour, 52 parts of surimi, 5.5 parts of soybean protein isolate powder, 14 parts of eggs, 3.2 parts of salt, 5.5 parts of maltitol, 28 parts of edible butter, 33 parts of water, 0.4 parts of sodium stearoyl lactylate 0.3 parts of calcium carbonate, 0.2 parts of diammonium hydrogen phosphate, 0.55 parts of cinnamon powder, 0.05 parts of chrysanthemum powder, 0.05 parts of ginkgo leaf powder, 0.04 parts of Sophora japonica powder, 0.04 parts of dandelion powder, 0.04 parts of fragrant grass powder, and 0.04 parts of lingonian grass powder Mix 0.04 parts, magnolia powder 0.03 parts, pimento powder 0.03 parts, thyme powder 0.03 parts, sweet oregano powder 0.03 parts, rosemary powder 0.02 parts, sweet potato powder 0.02 parts, basil powder 0.02 parts, artemisia annua powder 0.01 ...
Embodiment 2
[0038] A cinnamon crispy fish noodle prepared by:
[0039] 1) Pulverization: carry out wet pulverization to minced fish, and pulverize cinnamon etc. respectively;
[0040] 2) Mixing: 100 parts of high-gluten flour, 49 parts of surimi, 6.5 parts of soybean protein isolate powder, 16 parts of eggs, 2.8 parts of salt, 4.5 parts of maltitol, 32 parts of edible butter, 29 parts of water, 0.55 parts of sodium stearoyl lactylate 0.25 parts of calcium carbonate, 0.35 parts of diammonium hydrogen phosphate, 0.55 parts of cinnamon powder, 0.05 parts of chrysanthemum powder, 0.05 parts of ginkgo biloba powder, 0.04 parts of Sophora japonica powder, 0.04 parts of dandelion powder, 0.04 parts of fragrant grass powder, and 0.04 parts of lingonian grass powder Mix 0.04 parts, magnolia powder 0.03 parts, pimento powder 0.03 parts, thyme powder 0.03 parts, sweet oregano powder 0.03 parts, rosemary powder 0.02 parts, sweet potato powder 0.02 parts, basil powder 0.02 parts, artemisia annua powde...
Embodiment 3
[0049] A cinnamon crispy fish noodle prepared by:
[0050] 1) Pulverization: carry out wet pulverization to minced fish, and pulverize cinnamon etc. respectively;
[0051]2) Mixing: 100 parts of high-gluten flour, 50 parts of surimi, 6 parts of soybean protein isolate powder, 15 parts of eggs, 3 parts of salt, 5 parts of maltitol, 30 parts of edible butter, 35 parts of water, 0.5 parts of sodium stearoyl lactylate 0.2 parts of calcium carbonate, 0.3 parts of diammonium hydrogen phosphate, 0.55 parts of cinnamon powder, 0.05 parts of chrysanthemum powder, 0.05 parts of ginkgo leaf powder, 0.04 parts of Sophora japonica powder, 0.04 parts of dandelion powder, 0.04 parts of fragrant grass powder, and 0.04 parts of lingonian grass powder Mix 0.04 parts, magnolia powder 0.03 parts, pimento powder 0.03 parts, thyme powder 0.03 parts, sweet oregano powder 0.03 parts, rosemary powder 0.02 parts, sweet potato powder 0.02 parts, basil powder 0.02 parts, artemisia annua powder 0.01 parts...
PUM
| Property | Measurement | Unit |
|---|---|---|
| Width | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
Login to View More