CN101049146A - Nutrition type instant fish vermicelli and preparation method - Google Patents
Nutrition type instant fish vermicelli and preparation method Download PDFInfo
- Publication number
- CN101049146A CN101049146A CNA2007100262589A CN200710026258A CN101049146A CN 101049146 A CN101049146 A CN 101049146A CN A2007100262589 A CNA2007100262589 A CN A2007100262589A CN 200710026258 A CN200710026258 A CN 200710026258A CN 101049146 A CN101049146 A CN 101049146A
- Authority
- CN
- China
- Prior art keywords
- fish
- instant
- bean vermicelli
- nutrition
- vermicelli
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Noodles (AREA)
Abstract
A nutritive instant long-thread fish vermicelli is prepared from high-quality fresh fish through removing viscera and skin, grinding, mixing with sweet potato, potato and corn starch, stirring, shaping, low-temp freezing, continuous steaming, vacuum microwave drying, and ultraviolet sterilizing. It contains rich nutrients including amino acid, protein, saccharide, Ca, P, Fe, Zn, nicotinic acid, VA, VD, VB1, VB2, etc.
Description
Affiliated technical field
The present invention relates to a kind of nutrition type instant fish bean vermicelli, and introduce its processing method, it is that to adopt the fresh-water fishes or the natural wild ocean fish of high-quality be primary raw material, be equipped with Ipomoea batatas, corn, farina,, squeeze silk or spillage through stirring, cryogenic freezing, steam silk (slaking), vacuum microwave drying, the instant food that purple low-light sterilization technology is made continuously.
Background technology
In today that rhythm of life is accelerated day by day, instant food more and more becomes indispensable consumer food in people's daily life.But the leading instant food-instant noodles of China are owing to be to make main raw material with wheat flour at present, process by fried, therefore nutrition is generally on the low side, fat is higher, taste is single relatively, the antioxidant that has in addition added the grease-proof oxidation in food is so long-term edible be unfavorable for that with the utmost point people's is healthy.Though and the instant bean vermicelli of selling on the market adopts non-frying technological process, be difficult for getting angry, owing to single raw materials such as rice, Ipomoea batatas, potatos serving as main making,, can not often eat as nutraceutical so nutrition is abundant inadequately.
Summary of the invention
On the low side in order to overcome instant noodles nutrition, fat is higher, fried, use antioxidant etc. is unfavorable for the problem of health of people, also for the raw material that solves instant bean vermicelli is single, nutrition is abundant inadequately, simultaneously in order to remedy instant noodles and the instant bean vermicelli blank at aspects such as nutrition, beauty treatment, health cares.It is primary raw material that product of the present invention adopts nutritious fresh-water fishes or natural wild ocean fish, gill and skin, meat and bone are ground slurrying, be equipped with Ipomoea batatas, corn, farina, through stirring, squeeze silk or spillage, cryogenic freezing is steamed silk (slaking), vacuum microwave drying continuously, purple low-light sterilization technology makes its water content promptly make the instant fish bean vermicelli in 10 ± 5 scope.The instant fish bean vermicelli not only has the instant of instant food--and-directly xerophagia, or boiling water brews edible, also has unique characteristics-green health, balanced in nutrition, beauty and health care.
The beneficial effect of the invention is, adopting nutritious fresh-water fishes or natural wild ocean fish is primary raw material, be equipped with Ipomoea batatas, corn, farina, through stirring, squeeze silk or spillage, cryogenic freezing, steam silk (slaking) continuously, vacuum microwave drying, purple low-light sterilization technology makes its water content promptly make the instant fish bean vermicelli in 10 ± 5 scope.The instant fish bean vermicelli not only has the instant of instant food--and-directly xerophagia, or boiling water brews edible, also has unique characteristics-green health, balanced in nutrition, beauty and health care.
Description of drawings
The present invention is further described below in conjunction with drawings and Examples
The process chart of figure below is production technology figure of the present invention
(1) fresh live fish among the figure, (2) gill and skin, and (3) get the flesh of fish and fish-bone grinds, (4) add entry, starch from sweet potato, cornstarch, farina, salt, (5) stir, (6) squeeze silk or spillage, (7) cryogenic freezing, (8) steam silk (slaking) continuously, (9) quantitatively cut off (10) vacuum microwave drying, (11) purple low-light sterilization, (12) cooling, (13) packing.
The specific embodiment
Operating procedure and concrete technological parameter: the fresh fish among the figure (1) is chosen above high-quality fresh-water fishes of 500g or the above ocean fish of 200g; Figure (2) kills fish, gills, squama and skin, the gill; Figure (3) cleans fish, and the flesh of fish grinds pulping together with fish-bone; Figure (4) is grinding adding starch and an amount of water, salt in the fish of pulping, and the ratio of the flesh of fish and starch is decided according to the quality and the consumer demand of product, is made generally in 500g instant fish bean vermicelli, need the 200g flesh of fish, 300g starch (wherein sweet potato powder 200g, corn flour 50g, dehydrated potato powder 50g); Figure (5) stirs fish slurry and starch; Figure (6) takes to squeeze silk or spillage according to the degree of dilution and the requirement of machinery; Figure (7) is because the bean vermicelli that has just come out is more sticking, and adhesion easily is so take the method control adhesion of cryogenic freezing; Figure (8) steams silk through the bean vermicelli of freezing mistake at once, and steams silk continuously, makes it slaking; Figure (9) quantitatively cuts off after good bean vermicelli cools steaming; Figure (10) packs the bean vermicelli that quantitatively cuts in the mold box into, makes it be dried to water content with vacuum microwave and promptly make the instant fish bean vermicelli in 10 ± 5 scope; Figure (11) improves bactericidal effect with the sterilization of purple low-light sterilization technology, prolongs the product freshness date; Figure (12) is cooled to normal temperature; Figure (13) adds the flavor pack packing.
Claims (2)
1, instant fish bean vermicelli, adopting the fresh-water fishes of high-quality or natural wild ocean fish is that primary raw material is equipped with Ipomoea batatas, potato, cornstarch and makes.
2, according to right 1 described instant fish bean vermicelli, it is characterized in that said instant fish bean vermicelli has the effect of instant, balanced in nutrition, safety and Health, beauty and health care, brewing with boiling water is edible, but also xerophagia.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100262589A CN101049146A (en) | 2007-01-12 | 2007-01-12 | Nutrition type instant fish vermicelli and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100262589A CN101049146A (en) | 2007-01-12 | 2007-01-12 | Nutrition type instant fish vermicelli and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101049146A true CN101049146A (en) | 2007-10-10 |
Family
ID=38780919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100262589A Pending CN101049146A (en) | 2007-01-12 | 2007-01-12 | Nutrition type instant fish vermicelli and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101049146A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349193A (en) * | 2013-06-01 | 2013-10-16 | 张家界金鲵生物工程股份有限公司 | Nutritious powder containing Andrias davidianus, and production method thereof |
| CN103689672A (en) * | 2013-12-26 | 2014-04-02 | 吴壮志 | Fishy smell-free difficult-to-break fish rice noodles and production method for same |
| CN103719701A (en) * | 2013-12-26 | 2014-04-16 | 吴壮志 | Fish meat-containing rice flour high in elasticity and not easy to break and production method of fish meat-containing rice flour |
| CN106579349A (en) * | 2016-12-23 | 2017-04-26 | 何高俊 | Nutritional vermicelli easy to be tasty, and production method thereof |
| CN107006793A (en) * | 2017-03-29 | 2017-08-04 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of full powder fish silk of cassava and preparation method thereof |
| CN107019176A (en) * | 2017-03-29 | 2017-08-08 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of tapioca fish silk and preparation method thereof |
| CN108013436A (en) * | 2018-01-26 | 2018-05-11 | 张可池 | A kind of nutrition flesh of fish bean vermicelli and preparation method thereof |
| CN112544912A (en) * | 2021-01-06 | 2021-03-26 | 何林 | Potato powder shredded fish and preparation method thereof |
-
2007
- 2007-01-12 CN CNA2007100262589A patent/CN101049146A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349193A (en) * | 2013-06-01 | 2013-10-16 | 张家界金鲵生物工程股份有限公司 | Nutritious powder containing Andrias davidianus, and production method thereof |
| CN103349193B (en) * | 2013-06-01 | 2014-10-22 | 张家界金鲵生物工程股份有限公司 | Nutritious powder containing Andrias davidianus, and production method thereof |
| CN103689672A (en) * | 2013-12-26 | 2014-04-02 | 吴壮志 | Fishy smell-free difficult-to-break fish rice noodles and production method for same |
| CN103719701A (en) * | 2013-12-26 | 2014-04-16 | 吴壮志 | Fish meat-containing rice flour high in elasticity and not easy to break and production method of fish meat-containing rice flour |
| CN103689672B (en) * | 2013-12-26 | 2016-03-02 | 吴壮志 | A kind of flesh of fish ground rice without the not easily broken bar of fishy smell and preparation method thereof |
| CN103719701B (en) * | 2013-12-26 | 2016-03-02 | 余凡 | Flesh of fish ground rice of the not easily broken bar of a kind of high resilience and preparation method thereof |
| CN106579349A (en) * | 2016-12-23 | 2017-04-26 | 何高俊 | Nutritional vermicelli easy to be tasty, and production method thereof |
| CN107006793A (en) * | 2017-03-29 | 2017-08-04 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of full powder fish silk of cassava and preparation method thereof |
| CN107019176A (en) * | 2017-03-29 | 2017-08-08 | 江西省农业科学院土壤肥料与资源环境研究所 | A kind of tapioca fish silk and preparation method thereof |
| CN108013436A (en) * | 2018-01-26 | 2018-05-11 | 张可池 | A kind of nutrition flesh of fish bean vermicelli and preparation method thereof |
| CN112544912A (en) * | 2021-01-06 | 2021-03-26 | 何林 | Potato powder shredded fish and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101401628B (en) | Method for producing spiced dried bean curd of carrot | |
| CN102058089B (en) | Method for improving flavor of seasoning edible mushroom paste | |
| RU2410981C1 (en) | Meat cutlets production method | |
| CN101049146A (en) | Nutrition type instant fish vermicelli and preparation method | |
| CN101019664B (en) | Production process of instant abalone in soft package | |
| CN103549284B (en) | Preparation method for nutritional fresh and wet noodles | |
| CN102349658B (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| CN102406188A (en) | Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof | |
| CN101779802B (en) | Quick-frozen unshelled instant abalone and preparation method thereof | |
| CN102423089A (en) | Core eel ball and preparation method thereof | |
| CN103947939A (en) | Millet-flavor noodle | |
| CN106923178A (en) | A kind of fast fresh face preparation method and the fast fresh face made using the method | |
| KR20030062941A (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| KR102254039B1 (en) | Seasoned and dried blackmouth angler and manufacturing method thereof | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| CN102326748B (en) | Waxberry bean vermicelli | |
| CN102084967A (en) | Production method of non-fried sweet potato instant noodles | |
| CN107440050A (en) | A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea | |
| CN101011120A (en) | Nutrition type instant fish noodle and making method thereof | |
| CN101108010B (en) | Fresh convenient coarse grain powder with beef | |
| KR20110002309A (en) | Tofu ssamjang for rice and meat wrapped in leaves | |
| CN104642913A (en) | Dietary fiber Tartary buckwheat fine dried noodles for diabetic patients | |
| CN104799187A (en) | Green, health-preserving and fresh noodle and preparation method thereof | |
| CN105767697A (en) | Milk flavored sugared red bean and yam cake | |
| CN103960588A (en) | Pleurotus ferulae Lenzi dried noodle and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20071010 |