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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, easy oxidation of fat, etc. The effect of increasing the rate, improving the surface finish, and improving the color

Active Publication Date: 2004-11-17
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

Experimental program
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Effect test

Embodiment 1

[0041] Cut 15kg of bone-containing fish body without scales, gills, and viscera or the remaining bone-containing fish body after meat harvesting into small pieces, rinse with tap water to remove blood, drain, freeze at -20°C, and then chop machine, grinder, and bone grinder to make fish paste with a particle diameter of less than 100 μm, add 0.1kg konjac glucomannan (swelled with 2L water in advance), and mix well with 2.0kg ginger juice, set aside; put 100kg flour (high-gluten flour or special flour for noodles) is poured into the noodle joint cylinder of the noodle joint machine, and the above-mentioned mixture is added under stirring, and stirred; finally, 1.0kg salt, 0.1kg edible soda ash, 0.10kg compound phosphate (the compound phosphoric acid salt) Salt is mixed according to the ratio of sodium pyrophosphate: sodium tripolyphosphate 1:1), 0.05kg monosodium glutamate is dissolved in 16L water, added to the above mixture and mixed well, after standing for 30min, calendering...

Embodiment 2

[0043] Cut 30kg of bone-containing fish with scales, gills, viscera or meat into small pieces, rinse with tap water to remove blood, drain and freeze at -20°C, then pass through a chopper and mince Machine, bone grinder to make fish paste with particle diameter below 100μm, add 0.5kg konjac glucomannan (swelled with 6L water in advance), 2.0kg ginger juice (or add white vinegar, white pepper or peppercorns to ginger juice Spices) and mix well, set aside; Pour 100kg of flour (such as special flour for noodles or high-gluten flour) into the noodle joint tank of the noodle machine, add the above mixture under stirring, stir; finally add 1.5kg of salt, 0.15kg Edible soda ash, 0.20kg compound phosphate (prepared according to the method of Example 1), 0.1kg monosodium glutamate were dissolved in 5L water, added to the above mixture and mixed evenly, after standing for 30min, compound calendering was carried out, and calendering became 1.0-1.5mm thick Cut the noodles into strips with...

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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 in particular 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 fresh sales, some freshwater fish are processed into frozen products, dry-cured (smoked) products, surimi products, canned products and animal protein feed. 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 widely welcomed by domestic and foreign consumers. [0003] Fish noodle is a traditional native product in China, especially counties such as Yunmeng and Huangmei in Hubei Province and Huangpi District in Wuhan City. Traditional fish noodles are made ...

Claims

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Application Information

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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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