Instant fish noodle and making method thereof

Abstract

Disclosed is a kind of instant fish noodle comprising (by weight ratio) fish meat 45-55%, mixed flour 28-34%, egg white 6-8%, konjak gel 0.28-0.32%, quelite 10-14%, wherein the mixed flour comprises 70-80% of special flour and 20-30% of bean starch, the quelite comprises 80-85% edible oil, 8.5-13% refined salt, 4-5% gourmet powder, 1.5-1.7% fish essence and 0.7-0.9% pepper.

Description

technical field [0001] The invention belongs to the technical field of nutrition and health food, and in particular relates to an instant fish noodle and a preparation method thereof. Background technique [0002] Today, instant noodles have not only become a food for office workers and tourists to temporarily satisfy their hunger for saving time or convenience, but also are used by many students as breakfast or supper. Because the nutritional structure of the main ingredients and seasoning accessories of traditional instant noodles is generally monotonous at present, the noodle cakes are generally composed of one or two raw materials such as wheat or buckwheat, with no more than 20 kinds of nutrients, and less than ten kinds of carnivorous vegetables in the accessories. And portion is extremely limited, with this instant noodles as breakfast or dinner staple food, can't maintain the nutritional balance that human body normally needs far away, especially very unfavorable to ...

AI Technical Summary

Problems solved by technology

Because the nutritional structure of the main ingredients and seasoning accessories of traditional instant noodles is generally monotonous at present, the noodle cakes are generally composed of one or two raw materials such as wheat or buckwheat, with no more than 20 kinds of nutrients, and less than ten kinds of carnivorous vegetables in the accessories. And the portion is extremely limited, using this kind of instant noodles as the staple food for breakfast or dinner is far from maintaining the nutritional balance required by the human body, especially for students who are in the growth and development stage.

In addition, the existing instant noodles are generally made by deep-frying process, and high-temperature deep-frying is easy to damage the protein in the food, and may even produce harmful substances

Therefore, the mouthfeel of present instant noodles lacks natural taste, is monotonous and boring, long-term food is disgusting, lacks nutrition, can not be eaten regularly, especially parents dare not let their children often eat

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