Radix salviae miltiorrhizae and fish meat fine dried noodles and making method thereof

A technology of dried noodles and fish meat, which is applied in food science, food preservation, food ingredients as antimicrobial preservation, etc. It can solve the problems of consumers, and achieve the effect of good taste, bright color and unique flavor

Inactive Publication Date: 2018-04-13
WUHAN INST OF BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] A batch of new products with innovative and raw material quality advantages—such as nutritional dried noodles, functional dried noodles, and special flavored dried noodles will gradually become the mainstream of the market. There are egg dried noodles, kelp dried noodles, shiitake dried noodles, vegetable dried noodles, and buckwheat dried noodles on the market etc. On the market, there are fish noodles made from minced surimi, mixed with noodles, steamed, shredded, and dried. However, the fish noodles have a certain fishy smell, which is difficult for some consumers to accept.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of dried salvia miltiorrhiza and fish noodles, prepared by the following method:

[0026] 1) Wet micro-grinding: the surimi is subjected to wet micro-grinding, and the particle size is less than 30 microns; the preparation method and wet micro-grinding of the surimi belong to the prior art, and no other explanation is made;

[0027] 2) Micro-grinding: grind red sage root, fragrant fruit, wrinkled wrinkle, mountain pepper, magnolia powder, broadwood, fragrant papaya, spirit herb, sweet sable, pimento, thyme, sweet oregano, rosemary, sage, The radishes are finely pulverized respectively, and the particle size is below 25 microns.

[0028] 3) Mixing: 100 parts of high-gluten flour, 47 parts of surimi, 29 parts of water, 0.7 parts of salvia miltiorrhiza powder, 0.08 parts of fragrant fruit powder, 0.05 parts of Huoxiang powder, 0.04 parts of mountain pepper powder, 0.04 parts of magnolia powder, and fenugreek 0.04 parts of fenugreek powder, 0.03 parts of sweet orega...

Embodiment 2

[0036] A kind of dried salvia miltiorrhiza and fish noodles, prepared by the following method:

[0037] 1) Wet micro-grinding: the surimi is subjected to wet micro-grinding, and the particle size is less than 30 microns; the preparation method and wet micro-grinding of the surimi belong to the prior art, and no other explanation is made;

[0038] 2) Micro-grinding: grind red sage root, fragrant fruit, wrinkled wrinkle, mountain pepper, magnolia powder, broadwood, fragrant papaya, spirit herb, sweet sable, pimento, thyme, sweet oregano, rosemary, sage, The radishes are finely pulverized respectively, and the particle size is below 25 microns.

[0039] 3) Mixing: 100 parts of high-gluten flour, 46 parts of surimi, 31 parts of water, 0.9 parts of salvia powder, 0.08 parts of fragrant fruit powder, 0.05 parts of Huoxiang powder, 0.04 parts of mountain pepper powder, 0.04 parts of magnolia powder, and fenugreek 0.04 parts of fenugreek powder, 0.03 parts of sweet oregano powder, 0....

Embodiment 3

[0047] A kind of dried salvia miltiorrhiza and fish noodles, prepared by the following method:

[0048] 1) Wet micro-grinding: the surimi is subjected to wet micro-grinding, and the particle size is less than 30 microns; the preparation method and wet micro-grinding of the surimi belong to the prior art, and no other explanation is made;

[0049] 2) Micro-grinding: grind red sage root, fragrant fruit, wrinkled wrinkle, mountain pepper, magnolia powder, broadwood, fragrant papaya, spirit herb, sweet sable, pimento, thyme, sweet oregano, rosemary, sage, The radishes are finely pulverized respectively, and the particle size is below 25 microns.

[0050] 3) Mixing: 100 parts of high-gluten flour, 45 parts of surimi, 30 parts of water, 0.8 parts of salvia powder, 0.08 parts of fragrant fruit powder, 0.05 parts of Huoxiang powder, 0.04 parts of mountain pepper powder, 0.04 parts of magnolia powder, 0.04 parts of fenugreek powder, 0.03 parts of sweet oregano powder, 0.03 parts of sp...

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Abstract

The invention discloses radix salviae miltiorrhizae and fish meat fine dried noodles and a making method. The making method comprises the following steps of mixing high gluten flour with minced fillet, water, radix salviae miltiorrhizae powder, rhizoma chiuanxiong powder, wrinkled gianthyssop herb powder, rhizoma kaempferiae powder, biond magnolia flower powder, costus root powder, lysimachia capillipes hemsl powder, lysimachia foenum powder, nardostachyos root powder, Indian long pepper powder, thyme powder, marjourm powder, rosemary powder, Chinese mosla herb powder and anethum graveolens powder; and performing dough kneading, performing pressing to obtain dough cakes, performing pressing to obtain noodles, performing drying, performing cutting to obtain noodles of 25 cm, performing metering, and performing bagging so as to obtain finished products. The radix salviae miltiorrhizae and fish meat fine dried noodles are smooth in surface, free from pattern skin, bright in color, chewy,good in smoothness, non-stick to teeth, chewy, bright, and free from broken noodles, and have unique smell.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to dried noodles with salvia miltiorrhiza and fish and a preparation method thereof. Background technique [0002] The annual output of my country's noodle industry reaches 7 million tons. With the improvement of consumers' income level and the increasing willingness to appeal for nutrition, nutritious, healthy, delicious and convenient dried noodles will gain a larger market, which means that dried noodles with better nutrition will become more and more favored by consumers. . [0003] A batch of new products with innovative and raw material quality advantages—such as nutritional dried noodles, functional dried noodles, and special flavored dried noodles will gradually become the mainstream of the market. There are egg dried noodles, kelp dried noodles, shiitake dried noodles, vegetable dried noodles, and buckwheat dried noodles on the market etc. On the market, there are...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L17/00A23L33/10A23L5/20A23L3/3454
CPCA23L3/3454A23L5/20A23L7/109A23L17/70A23L33/10A23V2002/00A23V2200/10A23V2200/14A23V2200/16A23V2200/30
Inventor黄泽元吴季勤
OwnerWUHAN INST OF BIOENG