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Fish flour and production method thereof

A fish noodle and flour technology, which is applied to dough processing, dough forming machinery or equipment, and baking, etc., can solve the problems of difficulty in large-scale production of fish noodles, long drying time, and difficult rolling process, etc. Improve utilization, improve surface finish, overcome the effect of poor adhesion

Active Publication Date: 2005-12-21
HUBEI CHANGXIANGSI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sheet rolling process of the traditional production process of fish noodles is difficult to realize with mechanical equipment, which brings difficulties to the large-scale production of fish noodles
[0006] The traditional fish noodle production process adopts steaming, shaping, drying and other processes. Due to the long drying time after rolling and shredding, the fat in the product is easy to oxidize, and there is no clear fragrance of fresh fish after cooking, and it presents a heavier fish. fishy smell

Method used

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  • Fish flour and production method thereof

Examples

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Effect test

Embodiment 1

[0041] Cut 15 kg of bone-bearing fish bodies that have been descaled, gills, and viscera, or the remaining bone-bearing fish bodies after meat harvesting, into small pieces, rinsed with tap water to remove blood, drained, frozen at -20°C, and then chopped Machine, mincer, bone grinder processed into fish paste with a particle diameter of less than 100μm, add 0.1kg konjac glucomannan (previously swelled with 2L water), 2.0kg ginger juice and mix well, set aside; add 100kg flour (High-gluten flour or special flour for noodles) pour into the noodle mixing tank of the noodle mixer, add the above mixture under stirring, and stir; finally add 1.0 kg of salt, 0.1 kg of edible soda ash, and 0.10 kg of compound phosphate (the compound phosphoric acid) Salt is mixed in the ratio of sodium pyrophosphate: sodium tripolyphosphate 1:1), 0.05kg of MSG is dissolved in 16L of water, added to the above mixture and mixed well, calendered after standing for 30min, and calendered to 1.0-1.5mm The thic...

Embodiment 2

[0043] Cut 30kg of bone-bearing fish bodies after removing scales, gills, and viscera into small pieces, rinse with tap water to remove blood, drain and freeze at -20°C, then pass through a chopper and mince. Machine and bone grinder process to produce fish paste with a particle diameter of less than 100μm, add 0.5kg konjac glucomannan (previously swelled with 6L water), 2.0kg ginger juice (or add white vinegar, pepper, pepper, etc. to the ginger juice) Spices) and mix well, set aside; pour 100kg flour (such as special flour for noodles or high-gluten flour) into the noodle mixing tank of the noodle mixer, add the above mixture under stirring, and stir; finally, 1.5kg salt and 0.15kg are eaten Soda ash, 0.20kg of compound phosphate (prepared according to the method in Example 1), 0.1kg of monosodium glutamate were dissolved in 5L of water, added to the above mixture and mixed, and then allowed to stand for 30 minutes and then composite calendered to a thickness of 1.0-1.5mm The no...

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Abstract

The invention relates to a novel fish cooked wheaten food and process for its preparation, wherein the preparation comprises the steps of, scaling off the fish, dicing, rinsing, freezing, chopping and grinding into fish pulp, micronizing the fish pulp at low-temperature, charging water swelled konjak glucomannan, ginger ale and mixing homogenously, charging flour and mixing, charging table salt, gourmet powder, edible sodium carbonate, composite phosphates and residue water, then preparing flour, calendaring, chopping and cutting, drying, vacuum-packing, thus obtaining the end product.

Description

Technical field [0001] The invention belongs to the technical field of food engineering, and specifically relates to a novel fish noodle and a production method thereof. Background technique [0002] China is a major producer of freshwater fish, with a total annual output of more than 19 million tons. In addition to being sold fresh, some freshwater fish are processed into frozen products, dry pickled (smoked) products, surimi products, canned products, and animal protein feeds. In my country, aquatic product processing has a long history, and many traditional processed products with Chinese cultural characteristics have been developed and produced, such as fish noodles and fish swallow skin, which are generally welcomed by consumers at home and abroad. [0003] Fish noodles are traditional local products in China, especially in the counties of Yunmeng and Huangmei in Hubei Province and Huangpi District of Wuhan. Traditional fish noodles are made of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21C11/00A21D2/34A21D2/36A23L7/109
Inventor 熊善柏周三宝谭汝成刘友明赵思明张昌奎
Owner HUBEI CHANGXIANGSI FOOD
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