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Production method of salangid noodles and salangid noodle product

A production method and technology of whitebait, which is applied in the field of food processing, can solve the problems of short storage time, poor noodle strength, boiled paste and so on, and achieve the effect of long storage time, no yellow color and no rancidity

Inactive Publication Date: 2017-11-14
湖南省佐胜壹鸣食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing technology of making noodles from whitebait, there are two important defects. One is that the noodles have poor strength and are easy to boil and become rotten;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The noodles of this embodiment are made from the following raw materials: 100kg of flour, 30kg of fresh whitebait, and 0.26kg of salt. Soak in cold water to thaw, then mix the thawed fresh whitebait with flour evenly, add appropriate amount of water to moisten it, make a dough, use a noodle machine to make noodles at a temperature below 20°C, then dry at 30°C, and pack it. to make.

Embodiment 2

[0018] The noodles of this embodiment are made from the following raw materials: 100kg of flour, 35kg of fresh whitebait, and 0.26kg of salt. Soak in cold water to thaw, then mix the thawed fresh whitebait with flour evenly, add appropriate amount of water to moisten, make dough, use noodle machine to make noodles at a temperature below 20°C, then dry at 30°C, pack Serve.

Embodiment 3

[0020] The noodles of this embodiment are made from the following raw materials: 100kg of flour, 40kg of fresh whitebait, and 0.42kg of salt. Soak in cold water to thaw, then mix the thawed fresh whitebait with flour evenly, add appropriate amount of water to moisten, make dough, use noodle machine to make noodles at a temperature below 20°C, then dry at 30°C, pack Serve.

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Abstract

A production method of salangid noodles comprises the steps as follows: fresh salangid is quickly frozen within 40 min to subzero 35-subzero 30 DEG C and the frozen salangid is unfrozen after being frozen for 24 h, the unfrozen fresh salangid is uniformly mixed with flour in the weight ratio being (20-40):100, a proper amount of water is added for wetting, dough is produced, and noodles are processed. The fresh salangid is firstly frozen, the frozen salangid is unfrozen at the low temperature and the unfrozen salangid is mixed with the flour, and the noodles are produced and subjected to low-temperature drying to obtain the salangid noodles; the product has higher nutritional values, can enhance the human immunity and has certain prevention and treatment effects on frequent micturition and urgent micturition, and compared with similar products, the product is chewy and resistant to boiling, has good color, does not turn yellow, is not prone to rancidity after being preserved for a long term and has long preservation time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of nutritional noodles and products thereof. Background technique [0002] Noodles are a kind of traditional food. Wheat is used as raw material. Noodles are milled, added with appropriate amount of water and additives, extruded, and air-dried to obtain finished products. Existing noodles are many in variety, but mouthfeel and nutritional value are relatively single. With the development of the economy and the improvement of people's living standards, the requirements for food are getting higher and higher, not only delicious, but also natural safety, nutrition and health care. A Chinese patent discloses "noodles containing fish meat and its preparation method" (200810178036.3), which is made by mixing wheat flour, fish meat, sugar, salt and other additives. It is suitable for eating as dry noodles, not cooked. [0003] Whitebait (salangid) is a fres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/00A23L17/00
Inventor 向左胜
Owner 湖南省佐胜壹鸣食品有限责任公司
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