CN101703276A - Freshness-retainable dry fish noodles and production process thereof - Google Patents

Abstract

The invention provides freshness-retainable dry fish noodles and a production process thereof, which belongs to the technical field of food making, and more exactly relates to a technique for making fish into fresh-keeping instant noodles. The production process is characterized in that fresh fish paste is taken as a main component, combined and mixed well with other ingredients and made into fish noodle material; round or flat thin long strips are formed from the fish noodle material; the long strips are wrapped in contractile fish noodle material; and edible dry noodles are obtained without boiling again. The fresh fish paste accounts for 70 to 80 percent of the dry fish noodles by weight. The invention has the advantages that the production process can be utilized for the deep processing of fish so as to produce a delicious stylish novel food, namely the dry fish noodles, and the food does not need to be fried, steamed or boiled, is stable in quality, cannot age or go bad, can be frozen, soaked in cold water or warm water for eating, boiled and made into noodles with soup or fried noodles or eaten directly and dryly, thereby providing convenience for people. Meanwhile, the invention also effectively solves the problem that fresh fishes are easy to decay and go bad, thereby having good social and economic benefits.

Description

Flesh of fish dried noodle and production technology thereof that a kind of energy is fresh-keeping

Technical field

The manufacture technology field that belongs to food exactly is a kind of relating to make instant preserved technology with the flesh of fish.

Summary of the invention

Human people's livelihood problem food, clothing, live, OK, primary for eating, and the food of breakfast, lunch and dinner is main source of nutrition with fish, meat etc.Fish is not only nutritious, and tasty.Ancients have saying of " flavor of fish being the flavor of hundred flavors, has eaten fish, and hundred flavors are tasteless ".Ancestor's coinage just belongs to " bearing " portion with " aquatic foods " word, and does not go into "flesh" (nonproductive construction) portion, fish is used as the superfine product of " aquatic foods ", and therefore, fish always becomes the food that people like.Fish is delicious flavour not only, also human body is had plurality of health care functions.

Studies show that the protein content of fish is about 15～24%, so the flesh of fish is good protein source, and these protein adsorption rates are very high, have 87～98% all can be absorbed by the body approximately.The fat content ratios of fish poultry meat is a lot of less, and fish contain very special ω-3 series fatty acid, for example EPA (Ecosapenoicacid, eicosapentaenoic acid) and DHA (Decosahexanoid acid, DHA).In addition, fish also contains abundant vitamin A and D also contains water miscible vitamin B6, B12, niacin and biotin, also contains mineral matter; Other also can absorb when eating fish as phosphorus, copper, magnesium, potassium, iron etc.Not only contain mineral matters such as abundant zinc, selenium, calcium in the fish, the more important thing is a large amount of nucleic acid.Nucleic acid is the basic substance of forming cell, and the vital movement of human body be unable to do without nucleic acid.Often eat the flesh of fish, can make healthy and delay senility.

By the what fish through catch cause death after, no longer have the ability that the opposing microorganism is invaded, microorganism can be invaded structure of fish muscle by mucus, the fish gill, the mechanical wound of epidermis from intestinal tube.Invade in the microorganism of fish body, various putrid microorganisms are often arranged.These putrefactive microorganisms are bred decomposition in intrusion place and fish body, consequently make protein, amino acid and some other nitrogenous spoilage product such as ammonia, trimethylamine, hydrogen sulfide and cadaverine, histamine that are broken down into of fish soma.When above-mentioned corruption runs up to a certain degree, the fish body promptly produces the stink with rotten feature and enters putrefaction stage.Meanwhile, the pH value of fish body also increases, promptly from neutrality to alkalescence.Therefore, after flesh of fish corruption, just lose edibility fully, eat by mistake then and can cause poisoning.

So, keep the freshness of fish, will manage to prolong the stiff phase, suppress autolysis and prevent putrid and deteriorated.After catching fish, should be as early as possible clean the fish body with cold clear water, remove the gill, cut open the belly, remove internal organ, clean bloodstain and dirt, cool off rapidly then or freeze fresh-keeping.In addition, the flesh of fish is processed into fish gruel, fish cake, fish face etc., make the flesh of fish nutrition and delicious taste be able to complete reservation, the storage time is continued.For this reason, I am through long practical experience accumulation, a kind of fresh fish face and manufacturing technique method thereof not only can reach this requirement, even fish can be looked unfamiliar and produce the workshopization, mechanization, automation, its maximum characteristics are to press by oil, needn't boiling, steady quality, not aging, never degenerate, can be freezing, can coldly steep, can temperature bubble instant etc., improve the defective that exists on many existing manufacturing technique methods, make the fish face really reach local flavor, delicious, healthy, food can be carried for a Seed nutrition for people easily, healthy, delicious, flesh of fish dried noodle and production technology thereof that a kind of energy of fashion novel foodstuff is fresh-keeping.

The technical scheme that the present invention takes:

The flesh of fish dried noodle that a kind of energy is fresh-keeping, its scheme is: with the fresh fish meat gruel is Main Ingredients and Appearance, is aided with even mixing of other batching to constitute flesh of fish lining, constitutes round or flat elongate strip by flesh of fish lining, wrap by contraction-like flesh of fish lining around rectangular, do not boil ready-to-serve dried noodles again.

Described fresh fish meat gruel is flesh of fish dried noodle 70～80% percetages by weight.

Good effect behind enforcement the present invention is:

Utilize the present invention the flesh of fish can be carried out deep processing, produce the novel foodstuff-flesh of fish dried noodle of deliciousness, fashion, this food need not be fried, needn't boiling, steady quality, do not wear out, never degenerate, can be freezing, can coldly steep, also can the temperature bubble edible, it both can reburn into noodle soup, fried flour, also direct xerophagia is made things convenient for the people.Also having solved simultaneously the easily corrupt rotten difficult problem of fresh fish effectively, is an invention that good social effect and economic benefit are arranged.

The specific embodiment

It is existing that the invention will be further described:

The flesh of fish dried noodle that a kind of energy is fresh-keeping, be characterized in: with the fresh fish meat gruel is Main Ingredients and Appearance, is aided with even mixing of other batching to constitute flesh of fish lining, constitutes round or flat elongate strip by flesh of fish lining, wrap by contraction-like flesh of fish lining around rectangular, do not boil ready-to-serve dried noodles again.

Described fresh fish meat gruel is flesh of fish dried noodle 70～80% percetages by weight, and is made by following technology:

1) gets fresh fish → clean → kill fish → decaptitate, tail, the cheek, manually-operated and remove the cheek, internal organ;

2) insert mechanical type fish washer → cleaning 2 times;

3) insert dewaterer → dehydration;

4) insert kindred Fen From machine → the adopt flesh of fish;

5) flesh of fish is placed in the rinsing minced fillet machine → with 5 ℃ of cold rinse three times;

6) insert the rotten dewaterer of fish → dehydration;

7) insert mesh screen filter → elimination stain, squama, bone, impurity;

8) insert mixer → stirring → interpolation sugar 5%, phosphate 3 ‰;

9) platform scale → every bag of 10kg pack → iron pan is given as security real;

10) insert anxious chamber → anxious the freezing under negative 40 ℃ of freezing;

11) move back iron pan → carton packing;

12) deposit in negative 25 ℃ of freezers → standby.

Described other batching is a water, oil, flour, spice, flavoring; Be flesh of fish dried noodle 20～30% percetages by weight; Wherein water accounts for 10～12%, and oil accounts for 1.5～3%, and flour accounts for 10～15%, and sugar accounts for 5～7%%, and monosodium glutamate accounts for 1.5～2%, and salt accounts for 1.5～3%.

The production technology of the flesh of fish dried noodle that a kind of energy is fresh-keeping is: by following processing step operation

1) fish meat emulsion move back ice handle → through meat block slicing machine → meat mincer → adding batching → cutmixer;

2) be conveyed into integrally forming machine → dry type HTHP at a high speed from the maturation type;

4) the air-conditioning fluorine cold → automatic gauge → cut automatically;

5) bag seal machine → leveling dress basket;

6) packed in cases → warehouse-in is treated shipment.

Claims (4)

1. flesh of fish dried noodle that energy is fresh-keeping, it is characterized in that: with the fresh fish meat gruel is Main Ingredients and Appearance, is aided with even mixing of other batching to constitute flesh of fish lining, constitutes round or flat elongate strip by flesh of fish lining, wrap by contraction-like flesh of fish lining around rectangular, do not boil ready-to-serve dried noodles again.

2. the flesh of fish dried noodle that a kind of energy according to claim 1 is fresh-keeping is characterized in that: described fresh fish meat gruel is flesh of fish dried noodle 70～80% percetages by weight, and is made by following technology:

1) gets fresh fish → clean → kill fish → decaptitate, tail, the cheek, manually-operated and remove the cheek, internal organ;

2) insert mechanical type fish washer → cleaning 2 times;

3) insert dewaterer → dehydration;

4) insert kindred Fen From machine → the adopt flesh of fish;

5) flesh of fish is placed in the rinsing minced fillet machine → with 5 ℃ of cold rinse three times;

6) insert the rotten dewaterer of fish → dehydration;

7) insert mesh screen filter → elimination stain, squama, bone, impurity;

8) insert mixer → stirring → interpolation sugar 5%, phosphate 3 ‰;

9) platform scale → every bag of 10kg pack → iron pan is given as security real;

10) insert anxious chamber → anxious the freezing under negative 40 ℃ of freezing;

11) move back iron pan → carton packing;

12) deposit in negative 25 ℃ of freezers → standby.

3. the flesh of fish dried noodle that a kind of energy according to claim 1 is fresh-keeping is characterized in that: described other batching is a water, oil, flour, spice, flavoring; Be flesh of fish dried noodle 20～30% percetages by weight; Wherein water accounts for 10～12%, and oil accounts for 1.5～3%, and flour accounts for 10～15%, and sugar accounts for 5～7%%, and monosodium glutamate accounts for 1.5～2%, and salt accounts for 1.5～3%.

4. the production technology of the fresh-keeping flesh of fish dried noodle of an energy is characterized in that: by following processing step operation

1) fish meat emulsion move back ice handle → through meat block slicing machine → meat mincer → adding batching → cutmixer;

2) be conveyed into integrally forming machine → dry type high temperature, high pressure, high speed from the maturation type;

4) the air-conditioning fluorine cold → automatic gauge → cut automatically;

5) bag seal machine → leveling dress basket;

6) packed in cases → warehouse-in is treated shipment.