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Nutrition fish meat vermicelli and production method thereof

A technology of nutritious fish meat and a production method, which is applied in food ingredients as taste improvers, food science, food preservation, etc., can solve the problems of easy oxidation and deterioration, short shelf life, high energy consumption, etc., to improve antibacterial and antioxidative ability, The effect of prolonging the shelf life and improving the nutritional value

Active Publication Date: 2018-05-11
珠海集元水产科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional vermicelli processing is generally: beating → beating → ripening → silk making → cutting → low-temperature freezing aging → washing / loose powder → metering → forming → drying → packaging → finished product; some also enhance the toughness and cooking resistance of vermicelli Wait and add materials such as forbidden alum; Traditional vermicelli is based on bean starch vermicelli especially cereal starch (as cornstarch) and potato starch (as sweet potato, potato, cassava etc.) vermicelli, and composition is single, and in production Ripening, aging, freezing, etc. have problems such as high energy consumption, time consumption, large site occupation, poor production environment sanitation, and difficult management. However, vermicelli added with other seafood or meat raw materials has a short shelf life and is easy to oxidize and deteriorate. The problem

Method used

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Examples

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Effect test

Embodiment 1

[0022] A kind of nutritious fish meat vermicelli, its raw material comprises by weight: 50 parts of fish meat, 10 parts of purple back vegetable extract, 8 parts of Chinese yam, 6 parts of loquat leaf, 200 parts of sweet potato starch, 6 parts of cooking wine, 2 parts of white pepper powder, 10 parts of sesame oil, 3 parts of ginger powder, 10 parts of salt, 50 parts of water.

[0023] The preparation method of described nutritious fish meat vermicelli, comprises the following steps:

[0024] (1) Preparation of purple back vegetable extract: Take purple back vegetable leaves as the extraction object, add pure water, and extract by ultrasonic wave at a temperature of 80°C and a power of 300W for 1 hour; filter; spray the obtained high-concentration anthocyanin aqueous solution Drier drying, obtain the purple back vegetable extract powder;

[0025] (2) Weigh the raw materials according to the ratio, select fresh fish, clean them, grind the fish meat and fish bones into minced m...

Embodiment 2

[0034] A kind of nutritious fish meat vermicelli, its raw material comprises by weight: 80 parts of fish meat, 12 parts of purple back vegetable extract, 11 parts of Chinese yam, 6 parts of loquat leaves, 230 parts of sweet potato starch, 6 parts of cooking wine, 2 parts of white pepper powder, 10 parts of sesame oil, 3 parts of ginger powder, 10 parts of salt, 50 parts of water.

[0035] The preparation method of described nutritious fish meat vermicelli, comprises the following steps:

[0036] (1) Preparation of purple back vegetable extract: Take purple back vegetable leaves as the extraction object, add pure water, and extract by ultrasonic wave at a temperature of 80°C and a power of 300W for 1 hour; filter; spray the obtained high-concentration anthocyanin aqueous solution Drier drying, obtain the purple back vegetable extract powder;

[0037] (2) Weigh the raw materials according to the ratio, select fresh fish, clean them, grind the fish meat and fish bones into mince...

Embodiment 3

[0046] A kind of nutritious fish meat vermicelli, its raw material comprises by weight: 100 parts of fish meat, 15 parts of purple back vegetable extract, 20 parts of Chinese yam, 8 parts of loquat leaves, 300 parts of sweet potato starch, 10 parts of cooking wine, 3 parts of white pepper powder, 15 parts of sesame oil, 5 parts of ginger powder, 12 parts of salt, and 100 parts of water.

[0047] The preparation method of described nutritious fish meat vermicelli, comprises the following steps:

[0048] (1) Preparation of purple back vegetable extract: Take purple back vegetable leaves as the extraction object, add pure water, and extract by ultrasonic wave at a temperature of 80°C and a power of 300W for 1 hour; filter; spray the obtained high-concentration anthocyanin aqueous solution Drier drying, obtain the purple back vegetable extract powder;

[0049] (2) Weigh the raw materials according to the ratio, select fresh fish, clean them, grind the fish meat and fish bones int...

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PUM

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Abstract

The invention belongs to the technical field of foods and particularly relates to nutrition fish meat vermicelli and a production method thereof. The nutrition fish meat vermicelli comprises, by weight, 50 to 100 parts of fish meat, 10 to 15 parts of gynura bicolor extract, 8 to 20 parts of Chinese yam, 6 to 8 parts of loquat leaves, 200 to 300 parts of sweet potato starch, 6 to 10 parts of cooking wine, 2 to 3 parts of white pepper powder, 10 to 15 parts of sesame oil, 3 to 5 parts of ginger powder, 10 to 12 parts of table salt and 50 to 100 parts of water. The nutrition fish meat vermicelliis rich in nutrients, has a smooth and delicious taste, strong oxidation resistance and a long shelf life, is prepared through simple processes and is easy to produce.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a nutritious fish vermicelli and a preparation method thereof. Background technique [0002] Vermicelli has a history of more than 1400 years in my country, and it is also an economical food for people to eat three meals a day. It has a huge domestic market and is also very popular in the international market. Traditional vermicelli processing is generally: beating → beating → ripening → silk making → cutting → low-temperature freezing aging → washing / loose powder → metering → forming → drying → packaging → finished product; some also enhance the toughness and cooking resistance of vermicelli Wait and add materials such as forbidden alum; Traditional vermicelli is based on bean starch vermicelli especially cereal starch (as cornstarch) and potato starch (as sweet potato, potato, cassava etc.) vermicelli, and composition is single, and in production Ripening, aging, free...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L17/00A23L19/10A23L33/105A23L5/10A23L5/20A23L3/3472A23L3/40A23L3/44
CPCA23L3/3472A23L3/40A23L3/44A23V2002/00A23L5/10A23L5/13A23L5/15A23L5/27A23L17/70A23L19/10A23L29/30A23L33/105A23V2200/30A23V2200/14A23V2300/10A23V2300/20A23V2300/48
Inventor 张可池
Owner 珠海集元水产科技有限公司
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