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Milkvetch root whole fish noodles and preparation method thereof

A technology of astragalus and fish noodles, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of wasting resources, underutilized nutrient resources, etc., and achieve the effect of excellent flavor

Inactive Publication Date: 2017-12-26
XISHUI MEIWEIJIA REFINED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, fish noodles are made of flour and surimi as raw materials, and are processed through kneading, rolling, steaming, cold, folding, cutting, and simmering; Minced fish, other parts of the fish such as fish head, fish scales and fish bone spurs are not used, wasting resources
As we all know, fish bone spurs contain a lot of calcium, fish scales are rich in protein, fat and multivitamins, as well as iron, zinc, calcium and a variety of trace elements necessary for human body, as well as colloid, and fish heads are rich in eggs. Phospholipids, so nutrient resources are underutilized

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Selection and pretreatment of raw materials: select fresh, non-polluting, non-deteriorating herring, wash and remove the gills and viscera. Cutting the fish head, beating fish scales, separating fish bones and fish meat, pouring the fish meat into a masher for mashing to obtain surimi;

[0023] 2) Boil fish soup: boil fish head, fish scales, and fish bone spurs in boiling water for 20 minutes, and filter to obtain fish soup, fish head, fish scales, and fish bone spur residues;

[0024] 3) Preparation of fish bone powder: Sterilize the residues of lotus root fish head, fish scales and fish bone spurs in a pressure cooker at 121°C for 20 minutes, then dry them in an oven at 90°C until the moisture content is less than 4%, and then use a micro pulverizer to sterilize them. Pulverize to obtain fish bone meal;

[0025] 4) Preparation of Astragalus extract: extract and filter in an ultrasonic extraction machine with the ratio of Astragalus: water equal to 1:6 to obtain As...

Embodiment 2

[0035] 1) Selection and pretreatment of raw materials: select fresh, pollution-free and non-deteriorating grass carp, wash them, remove gills and viscera. Cutting the fish head, beating fish scales, separating fish bones and fish meat, pouring the fish meat into a masher for mashing to obtain surimi;

[0036] 2) Boil fish soup: boil fish head, fish scales, and fish bone spurs in boiling water for 25 minutes, and filter to obtain fish soup, fish head, fish scales, and fish bone spur residues;

[0037] 3) Preparation of fish bone powder: Sterilize the residues of lotus root fish head, fish scales and fish bone spurs in a pressure cooker at 121°C for 20 minutes, then dry them in an oven at 90°C until the moisture content is less than 4%, and then use a micro pulverizer to sterilize them. Pulverize to obtain fish bone meal;

[0038] 4) Preparation of Astragalus extract: extract and filter in an ultrasonic extractor to obtain Astragalus extract with a ratio of Astragalus: water eq...

Embodiment 3

[0048] 1) Selection and pretreatment of raw materials: select fresh, pollution-free and non-deteriorating silver carp, wash them, and remove gills and viscera. Cutting the fish head, beating fish scales, separating fish bones and fish meat, pouring the fish meat into a masher for mashing to obtain surimi;

[0049] 2) Boil fish soup: boil fish head, fish scales, and fish bone spurs in boiling water for 30 minutes, and filter to obtain fish soup, fish head, fish scales, and fish bone spur residues;

[0050] 3) Preparation of fish bone powder: Sterilize the residues of lotus root fish head, fish scales and fish bone spurs in a pressure cooker at 121°C for 20 minutes, then dry them in an oven at 90°C until the moisture content is less than 4%, and then use a micro pulverizer to sterilize them. Pulverize to obtain fish bone meal;

[0051] 4) Preparation of Astragalus extract: extract and filter in an ultrasonic extractor to obtain Astragalus extract with a ratio of Astragalus: wat...

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PUM

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Abstract

The invention discloses a preparation method of milkvetch root whole fish noodles. The method comprises the following steps: firstly, removing fish heads, scraping fish scales, and separating fish bones from fish meat; then, respectively preparing the fish meat into minced fillet, preparing the fish heads, fish scales and fish bones into fish soup and fish bone meal, and preparing milkvetch root extract from milkvetch roots; and finally, mixing the minced fillet, fish soup, fish bone meal and milkvetch roots extract with flour, soybean protein isolate powder, corn starch, ginger juice and table salt, kneading dough, and sequentially pressing, steaming, cooling, folding, cutting and drying the dough to obtain finished products. The invention also discloses the milkvetch root whole fish noodles prepared by the method disclosed by the invention. The milkvetch root whole fish noodles prepared by the method disclosed by the invention have smooth surfaces, are free of wrinkles, bright in color and luster, transparent, high in gluten content, good in smoothness, free of adhering to teeth and chewy, have the characteristic smell of fish noodles, have health-care effects after being eaten for a long term, and have the effect of supplementing amino acids and multiple trace elements necessary for human bodies, such as iron, zinc and calcium.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a whole fish noodle with astragalus membranaceus and a preparation method thereof. Background technique [0002] In the prior art, fish noodles are made of flour and surimi as raw materials, and are processed through kneading, rolling, steaming, cold, folding, cutting, and simmering; Minced meat, other parts of fish such as fish head, fish scales and fish bone spurs are not utilized, wasting resources. As we all know, fish bone spurs contain a lot of calcium, fish scales are rich in protein, fat and multivitamins, as well as iron, zinc, calcium and a variety of trace elements necessary for human body, as well as colloid, and fish heads are rich in eggs. Phospholipids, and thus nutritional resources are underutilized. Contents of the invention [0003] The object of the present invention is to provide a kind of astragalus whole fish noodle and preparation m...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L17/00A23L33/105A23L33/185A23L5/20
CPCA23L5/27A23L7/109A23L17/70A23L33/105A23L33/185A23V2002/00A23V2200/324A23V2250/21A23V2250/5488A23V2250/1578A23V2250/1842
Inventor 谈震黄泽元
Owner XISHUI MEIWEIJIA REFINED FOOD
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