Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Multi-nutritional fish noodles and production method thereof

A technology of nutritious fish and flour, which is applied in the field of food processing, can solve the problems of incomplete nutrition, and achieve the effect of attractive color, low cost, and balanced and reasonable nutritional structure

Inactive Publication Date: 2018-01-16
BAOJI JINYU FOOD MACHINERY MFG CO LTD
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of multi-nutritional fish noodles, which solves the problem of incomplete nutrition in existing noodles

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Step 1: Separate the fresh fish from the fish meat, rinse to remove the fishy, ​​use a chopper to beat the fish meat into isinglass;

[0037] Step 2: Rinse the selected high-quality fresh vegetables, add 5% water of the vegetable weight to make a slurry, filter, and the filtrate is the vegetable juice;

[0038] Step 3: Weigh 30% of isinglass prepared in step 1, 20% of sweet potato flour, 20% of flour, 5% of table salt, 25% of vegetable juice prepared in step 2, and the mass percentage of the above materials is 100%;

[0039] Step 4: Mix the ingredients weighed in step 3 and stir evenly to form a soft dough;

[0040] Step 5: Roll out the soft dough into a dough with a thickness of 1-2mm;

[0041] Step 6: Put the dough in a steamer and steam for 8-10 minutes at 100°C;

[0042] Step 7: Cut the steamed noodle into 0.5-2mm strips;

[0043] Step eight: evenly arrange the noodles cut in step seven for drying in a microwave oven, dry at 200°C for 5-6 minutes, the distribution thickness of ...

Embodiment 2

[0045] Step 1: Separate the fresh fish from the fish meat, rinse to remove the fishy, ​​use a chopper to beat the fish meat into isinglass;

[0046] Step 2: Rinse the selected high-quality fresh vegetables, add 8% water of the vegetable weight to make a slurry, filter, and the filtrate is the vegetable juice;

[0047] Step 3: Weigh 40% of isinglass prepared in step 1, 20% of sweet potato flour, 20% of flour, 4% of table salt, 16% of vegetable juice prepared in step 2, and the mass percentage of the above-mentioned materials is 100%;

[0048] Step 4: Mix the ingredients weighed in step 3 and stir evenly to form a soft dough;

[0049] Step 5: Roll out the soft dough into a dough with a thickness of 1-2mm;

[0050] Step 6: Put the dough in a steamer and steam for 8-10 minutes at 100°C;

[0051] Step 7: Cut the steamed noodle into 0.5-2mm strips;

[0052] Step eight: evenly arrange the noodles cut in step seven for drying in a microwave oven, dry at 200°C for 5-6 minutes, the distribution thi...

Embodiment 3

[0054] Step 1: Separate the fresh fish from the fish meat, rinse to remove the fishy, ​​use a chopper to beat the fish meat into isinglass;

[0055] Step 2: Rinse the selected high-quality fresh vegetables, add 8% water of the vegetable weight to make a slurry, filter, and the filtrate is the vegetable juice;

[0056] Step 3: Weigh 30% of fish gelatin, 30% of sweet potato flour, 20% of flour, 5% of table salt, 15% of vegetable juice prepared in step 1, and the mass percentage of the above materials is 100%;

[0057] Step 4: Mix the ingredients weighed in step 3 and stir evenly to form a soft dough;

[0058] Step 5: Roll out the soft dough into a dough with a thickness of 1-2mm;

[0059] Step 6: Put the dough in a steamer and steam for 8-10 minutes at 100°C;

[0060] Step 7: Cut the steamed noodle into 0.5-2mm strips;

[0061] Step eight: evenly arrange the noodles cut in step seven for drying in a microwave oven, dry at 200°C for 5-6 minutes, the distribution thickness of the dough does n...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses multi-nutritional fish noodles. The fish noodles comprise the following ingredients: fresh fish meat 30-40%, sweet potato powder 20-40%, flour 20-40%, salt 4-5% and vegetable juice 10-30%. The mass percent of the ingredients is 100%. The production method provided by the invention includes the following steps: mashing the fresh fish meat into fish gelatin; adding water intovegetables and performing squeezing to obtain the vegetable juice; mixing and stirring the fish gelatin and the vegetable juice with other ingredients to obtain dough; rolling the dough into a thin piece, steaming the dough piece until cooked, performing cooling and performing cutting into strips; and finally after performing bake-drying and performing cooling, eating the noodles directly or performing vacuum packaging. The multi-nutritional fish noodles provided by the invention combine the vegetables, the fish meat and starch to provide grain, animal protein and a large amount of vitamins and trace elements, so that the multi-nutritional fish noodles have a more balanced and reasonable nutrient structure and have an attractive color and a fresh sweet taste. The multi-nutritional fish noodles are easy to produce, are beneficial for mass production, are of low cost and have relatively strong market competitiveness.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and relates to a multi-nutritional fish noodle and a preparation method thereof. Background technique [0002] Pasta is an ancient food, and it is a kind of food loved by people. At the same time, in various common foods, fish meat is not only delicious, but also low in fat content, rich in high-quality protein, and rich in nutritional value; sweet potatoes are not only rich in starch, vitamins and other essential nutrients for the human body, but also rich in magnesium , Phosphorus, calcium and other mineral elements and linoleic acid. Both of these foods are very common. If fish and sweet potato flour are mixed together in a certain proportion to make fish noodles, it will be more nutritious and easy to get people's favorite. At present, the noodles on the market have a single taste and limited nutritional value. Fish noodles can change this situation due to its unique flavor. In today's m...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L17/00A23L19/00A23L19/10A23L33/105
Inventor 程挺
Owner BAOJI JINYU FOOD MACHINERY MFG CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com