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Minced fish noodles and processing technique thereof

A technology of surimi and noodles, applied in the field of surimi noodles and its processing technology, to achieve the effects of short production cycle, uniform color and good formability

Inactive Publication Date: 2009-06-17
SHANDONG HOMEY AQUATIC DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently on the market, there is no surimi noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of surimi noodles, its composition content by weight is 50% of surimi, 20% of starch, 15% of flour, 2% of granulated sugar, 1.5% of salt, 8% of egg white protein, 3% of cooking wine and 0.5% of ginger powder.

[0020] The processing technology of above-mentioned surimi noodles of the present invention, it uses surimi as main raw material, takes starch and flour, granulated sugar, salt, egg white albumen, cooking wine, ginger powder as auxiliary material, after frozen surimi is thawed, temperature keeps below 5 ℃, to Thaw the surimi and chop and mix for 3 minutes, then add salt and chop and mix for 3 minutes, and finally add other auxiliary materials according to the proportion and chop and mix for 3 minutes. The minced surimi that has been cut and mixed is pressed and formed several times by a household noodle press. Dry in a blast drying oven, temperature and time control: 20°C, 20min; 40°C, 30min; 50°C, 40min; 30°C, 20min; % is enough.

Embodiment 2

[0022] A kind of surimi noodles, its composition content by weight is 60% surimi, 15% starch, 10% flour, 4% granulated sugar, 2% salt, 6% egg white protein, 2.8% cooking wine, 0.2% ginger powder.

[0023] The processing technology of the above-mentioned surimi noodles of the present invention uses surimi as the main raw material, and uses starch, flour, sugar, salt, egg white protein, cooking wine, and ginger powder as auxiliary materials. The preparation method: after the frozen surimi is thawed, the temperature is kept at 5°C Next, chop the thawed surimi empty for 3 minutes, then add salt for 3 minutes, and finally add other auxiliary materials in proportion and then chop for 3 minutes. The minced surimi that has been cut and mixed is pressed and formed several times by a household noodle press. Dry in a blast drying oven, temperature and time control: 20°C, 25min; 40°C, 20min; 50°C, 50min; 30°C, 15min; .

Embodiment 3

[0025] A kind of surimi noodles, its composition content by weight is 40% surimi, 30% starch, 15% flour, 2% granulated sugar, 1.5% salt, 8% egg white protein, 3% cooking wine, 0.5% ginger powder.

[0026] The processing technology of the above-mentioned surimi noodles of the present invention uses surimi as the main raw material, and uses starch, flour, sugar, salt, egg white protein, cooking wine, and ginger powder as auxiliary materials. The preparation method: after the frozen surimi is thawed, the temperature is kept at 5°C Next, chop the thawed surimi empty for 3 minutes, then add salt for 3 minutes, and finally add other auxiliary materials in proportion and then chop for 3 minutes. The minced surimi that has been cut and mixed is pressed and formed several times by a household noodle press. Dry in a blast drying oven, temperature and time control: 20°C, 30min; 40°C, 30min; 50°C, 30min; 30°C, 30min; .

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Abstract

The invention relates to a minced fish meat noodle, which is made from the main material of minced fish meat and the auxiliary materials of starch and flour, granulated sugar, salt, egg white and yolk, cooking wine and ginger powder, according to the weight proportions of: minced fish meat 30-60%, starch15-30%, flour 5-15%, granulated sugar 1-4%, salt 1-2.5%, egg white and yolk 2-8%, cooking wine 1-3% and ginger powder 0.1-0.5%. The making process comprises: cutting and blending the minced fish meat, cutting and blending the minced fish meat with salt, and cutting and blending the minced fish meat with other auxiliary materials, where, each cutting and blending process is performed for 1 / 3 of the total time, and the total time is 5-10 minutes. The minced fish meat noodle in the invention achieves the advantages of uniform color, low noodle braking rate, good formability, non-burnt, non-sticky while boiled, soft tasty and high nutritive value, and has nutrition health functions. The making process of the invention has the advantages of process reasonable, simple manufacture and short production cycle, is suitable for industrialized production.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a minced fish noodle and a processing technology thereof. Background technique [0002] We know that the output of aquatic products in our country has always been among the top in the world, and the output of fish is gradually increasing. However, there is still a considerable gap between my country's aquatic product processing industry and the developed countries in the world, which restricts the further development of the aquatic industry to a large extent. Therefore, the research on different processing techniques of aquatic product processing and the development of various nutritious foods to meet the needs of different levels of people have become urgent problems to be solved in aquatic product processing. Currently on the market, there is no surimi noodles. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcom...

Claims

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Application Information

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IPC IPC(8): A23L1/326A23L1/29A23L1/16A21D2/34A23L17/10
Inventor 孟秀梅刘昌衡唐聚德夏雪奎袁文鹏张绵松王小军孙永军胡炜
Owner SHANDONG HOMEY AQUATIC DEV
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