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Cold water fish noodles and preparation method thereof

A cold-water fish and noodle technology, applied in the functions of food ingredients, food ingredients containing natural extracts, and food forming, can solve the problems of poor surimi gel, fine protein fibers, and denaturation, and achieve elasticity and chewiness. Good, high solubility, high tensile strength and elongation effect

Inactive Publication Date: 2018-07-13
DALIAN OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high fat content and fine protein fibers of cold-water fish, the directly processed surimi has poor gelatinity, and is more likely to be denatured due to the increase in temperature and processing time during the fish meat treatment process. At present, there is no product developed for cold-water fish meat. fish noodle products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of preparation method of cold-water fish noodle, take the fish meat of cold-water fish (high whitefish) as raw material, first fish meat is mixed with the first part of ice water, after homogeneous treatment, add the first part of sodium chloride and the second part of ice water, Under the condition of 4°C, use wet ultra-fine pulverizer to make fish paste; then add the second part of sodium chloride, tapioca starch and the third part of ice water, stir at 4°C to make fish paste; finally, hammer it into shape Make fish noodles, then pre-baked and shaped, dried, cut and packaged, and it is ready.

[0042] The mass ratio of fish meat, the first part of ice water, the first part of sodium chloride, the second part of ice water, the second part of sodium chloride, tapioca starch and the third part of ice water is 1:1:0.005:0.1:0.01:0.1: 0.05.

[0043] The preparation method of the fish meat is as follows: select fresh and live cold-water fish, slaughter immediately a...

Embodiment 2

[0053] A preparation method for cold-water fish noodles, using cold-water fish (rainbow trout) meat as raw material, first mixing the fish meat with the first part of ice water, after homogenization treatment, adding the first part of sodium chloride and the second part of ice water, 10 ℃ Use a wet ultra-fine pulverizer to make fish paste under certain conditions; then add the second part of sodium chloride, tapioca starch and the third part of ice water, and stir at 10°C to make fish paste; finally, it is made by hammering The fish noodles are then pre-baked to shape, dried, cut and packaged, and ready to serve.

[0054] The mass ratio of fish meat, the first part of ice water, the first part of sodium chloride, the second part of ice water, the second part of sodium chloride, tapioca starch and the third part of ice water is 1:1:0.01:0.2:0.03:0.15: 0.1.

[0055] The preparation method of the fish meat is as follows: select fresh and live cold-water fish, slaughter immediate...

Embodiment 3

[0065] A kind of preparation method of cold-water fish noodle, take the fish meat of cold-water fish (high whitefish) as raw material, first fish meat is mixed with the first part of ice water, after homogeneous treatment, add the first part of sodium chloride and the second part of ice water, Under the condition of 4°C, use wet ultra-fine pulverizer to make fish paste; then add the second part of sodium chloride, tapioca starch and the third part of ice water, stir at 10°C to make fish paste; finally, hammer it into shape Make fish noodles, then pre-baked and shaped, dried, cut and packaged, and it is ready.

[0066] The mass ratio of fish meat, the first part of ice water, the first part of sodium chloride, the second part of ice water, the second part of sodium chloride, tapioca starch and the third part of ice water is 1:1:0.005:0.2:0.01:0.15: 0.05.

[0067] Tapioca starch is carried out pretreatment earlier before adding, and the concrete method of pretreatment is: tapio...

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Abstract

The invention discloses cold water fish noodles and a preparation method thereof. The fish of the cold water fishes is taken as a raw material, and the fish has no fishy smell, so that no de-fishy substance is needed to be added in the processing course; the fish is subjected to rinsing, and is subjected to fast pulping at a low temperature by using a wet ultrafine grinder so as to reduce proteindegeneration and the fat oxidation degree of the fish in the processing course; different starches with different addition amount such as sweet potato starch, potato starch cassava starch and corn starch; and the cassava starch with a specific amount is added according to noodle molding degree, color and mouth feel. The processed noodles have white bright color, and are crystal clear, and good inelasticity and chewiness after being boiled. Specifically, the noodles have high tensile strength and elongation, and have a lower dissolution rate and suitable swelling capacity. Meanwhile, the noodles are rich in fish, and have high nutritional value resulting from the low starch content.

Description

technical field [0001] The invention relates to a noodle, in particular to a cold-water fish noodle and a preparation method thereof. It belongs to the field of food technology. Background technique [0002] Traditional noodles use wheat as a raw material, mainly starch components, lack of active substances and nutritional components, and cannot meet people's nutritional needs. Patent CN 103734608B discloses a process for preparing noodles with wild whitebait as raw material, wherein the weight ratio of flour and whitebait juice powder is about 10:1; patent CN103704590B discloses a method for preparing wild blackfish noodles, wherein flour and The weight ratio of black fish juice powder is about 10:1; patent CN100581391C discloses a fish noodle processing technology, wherein the main ingredients are 800-1000 parts of fish meat, 300-500 parts of starch, and food additives such as brittleness enhancer and flavor enhancer are added. In the existing fish noodle processing tech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/30A23L31/00A23L33/105A23P10/28
CPCA23V2002/00A23L17/70A23L29/30A23L31/00A23L33/105A23P10/28A23V2200/30A23V2250/21A23V2250/5118
Inventor 赵前程李萌马永生丁吉佟林琳林雨蝶
Owner DALIAN OCEAN UNIV
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