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Fish noodle and production method thereof

A fish noodle and fish meat technology, which is applied in application, food preparation, food science, etc., can solve the problems of low output and single shape of fish noodle, and achieve the effect of reducing investment cost and production cost, and good taste

Inactive Publication Date: 2010-01-20
卢建中
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a new type of fish noodle machined and its production method for the low output and single shape of the existing handmade fish noodle.

Method used

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  • Fish noodle and production method thereof
  • Fish noodle and production method thereof

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Embodiment Construction

[0018] Three specific embodiments of the present invention shown in the following table

[0019]

[0020]

[0021] The production method of above-mentioned fish noodle, comprises the following steps:

[0022] (9) Preliminary treatment of fish meat: wash fresh fish with clear water, remove fish head, fish skin and main bone, then soak and rinse the prepared fish meat slices in cold water at 15-20°C;

[0023] (10) Meat harvesting: after the soaked fish slices are drained, use a meat harvester to remove fine bones, red meat, and fish skin impurities to obtain usable fish meat;

[0024] (11) Refrigeration and cooling: put the available fish meat in a refrigerator to cool down to 0-5°C;

[0025] (12) Isinglass production: Use a chopping machine to beat the cooled fish and lard into isinglass, and add fish to increase the crispness when chopping;

[0026] (13) Mixing and stirring: Stir the prepared isinglass for 5-10 minutes, then add egg white and starch, and continue stirr...

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Abstract

The invention relates to a fish noodle comprising major ingredients and minor ingredients, the major ingredients include fish 800-1000 parts, starch 300-500 parts, water 300-500 parts, the minor ingredients include the following raw materials (by weight ratio of the major ingredients): 0.3-0.5% of crisp enhancer, 0.1-0.3% of flavoring agent, 0.1-0.3% of gourmet powder, 2-3% of table salt, 1-3% of white sugar, 3-5% of lard, 2-4% of fresh ginger, 0.1-0.3% of pepper powder, 1-3% of egg white. The process for preparing the noodle consists of preliminary treatment, collecting meat, cooling down through refrigeration, making fish glue, mixing, stirring, forming, shaping, cooling down and packaging.

Description

technical field [0001] The invention relates to a food, especially a special noodle made of fish meat, and a production method thereof. Background technique [0002] Fish noodles, also known as fish noodles, are traditional snacks in some areas of our country. As a snack for entertaining guests or restaurants, the popular fish noodles on the market include Yunmeng fish noodles, Fujian fish noodles, and southern Zhejiang fish noodles, which are very popular. Consumers welcome. But existing fish noodle mostly is handmade, and its preparation method all is to be beaten into isinglass after the fish seasoning, spreads flat on the board, is pressed into piece after adding dry starch and steamed, cut into noodle shape subsequently. The fish noodle of this kind manual production must exist output low, the deficiency of single shape, and production cost is higher naturally. Contents of the invention [0003] The purpose of the invention is to provide a novel fish noodle machined...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/48A23L1/16A23L1/325A23L1/03A23L1/221A23L1/29A23L7/109A23L17/00A23L27/10A23L29/00A23L33/00A23L35/00
Inventor 卢建中
Owner 卢建中
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