CN103976271A - Nutritional type fish meat fine dried noodles and production method thereof - Google Patents
Nutritional type fish meat fine dried noodles and production method thereof Download PDFInfo
- Publication number
- CN103976271A CN103976271A CN201410251426.4A CN201410251426A CN103976271A CN 103976271 A CN103976271 A CN 103976271A CN 201410251426 A CN201410251426 A CN 201410251426A CN 103976271 A CN103976271 A CN 103976271A
- Authority
- CN
- China
- Prior art keywords
- fish
- flesh
- fish meat
- vermicelli
- auxotype
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 113
- 235000013372 meat Nutrition 0.000 title claims abstract description 40
- 235000012149 noodles Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 title abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 239000013505 freshwater Substances 0.000 claims abstract description 10
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 9
- 229920001592 potato starch Polymers 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 20
- 239000000839 emulsion Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 229940099112 cornstarch Drugs 0.000 claims description 8
- 235000013601 eggs Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000003490 calendering Methods 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 210000003128 head Anatomy 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000012045 salad Nutrition 0.000 claims description 5
- 210000003491 skin Anatomy 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 101100279440 Caenorhabditis elegans egg-4 gene Proteins 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 235000021120 animal protein Nutrition 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 240000004922 Vigna radiata Species 0.000 abstract 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000002417 nutraceutical Substances 0.000 description 2
- 235000021436 nutraceutical agent Nutrition 0.000 description 2
- 241001478240 Coccus Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002949 hemolytic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses nutritional type fish meat fine dried noodles and a production method thereof. The nutritional type fish meat fine dried noodles comprises the following raw materials in percentage by mass: 10%-20% of freshwater fish meat, 40%-58% of wheat flour, 8%-12% of potato starch, 5%-10% of corn starch, 5%-10% of mung bean starch, 4%-8% of egg white and 10%-15% of seasoning. The production method of the nutritional type fish meat fine dried noodles comprises the following steps: treating the fish meat, preparing fish meat paste and fish meat dough, curing, rolling and slicing, cutting into strips, drying and the like. The nutritional type fish meat fine dried noodles disclosed by the invention are high in protein content, low in fat content, rich in nutrition balance and delicious in mouth feel and are nutritious food which is high in animal protein and capable of improving the dietary structure of citizens and balancing human nutrition. The nutritional type fish meat fine dried noodles are suitable for serving as the nutritional food to be eaten by crowds such as students, the aged and invalids for a long term.
Description
Technical field
The present invention relates to nutritious health caring food technology field, be specifically related to a kind of auxotype flesh of fish vermicelli and production method thereof.
Background technology
Vermicelli are because instant, mouthfeel are good, become people and saved time, raise the efficiency or stress and facilitate indispensable instant food, and kind is more and more abundanter.
But, the tradition major ingredient of vermicelli and the trophic structure of auxiliary material are single, nutritional labeling need to not mated with human body, its major ingredient is generally made up of wheat or buckwheat etc., two kind of raw material, less and the limited amount of carnivorous vegetable variety in auxiliary material, its nutriment is difficult for being absorbed by the body, using this vermicelli as breakfast or dinner staple food, the needs of human body normal nutrient balance every day be can not maintain completely, student, old man and weakling are not suitable for edible for a long time as nutraceutical.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of auxotype flesh of fish vermicelli and production method thereof, this auxotype flesh of fish vermicelli protein content is high and be mainly fish protein, balanced in nutrition the enriching that human body very easily absorbs, and tasty mouthfeel.
For achieving the above object, the invention provides following technical scheme:
The invention discloses a kind of auxotype flesh of fish vermicelli, described auxotype flesh of fish vermicelli comprise the raw material of following mass percent: freshwater fish 10% ~ 20%, wheat flour 40% ~ 58%, potato starch 8% ~ 12%, cornstarch 5% ~ 10%, green starch 5% ~ 10%, egg 4% ~ 8%, flavoring 10% ~ 15%.
Further, the composition of described flavoring and mass percent are: edible oil 80% ~ 90%, refined salt 3% ~ 5%, chickens' extract 3% ~ 6%, konjaku powder 4% ~ 9%.
Further, described edible oil is the miscella that lard and salad oil form with the quality proportioning of 1:1.
The production method that the invention also discloses described auxotype flesh of fish vermicelli, comprises the following steps:
1) fresh-water fishes are removed to fish scale, internal organ, head, skin, bone and thorn, cleaned to no-sundries completely, obtain cutability fish;
2) after clean flesh of fish step 1) being obtained is put into cutmixer and fully cut and mix, then put into filter and carry out essence filter, filter impurity, obtain the gruel of cutability fish;
3) by step 2) the clean fish meat emulsion and the egg that obtain fully stir, and obtains fish meat emulsion;
4) fish meat emulsion and the flavoring that step 3) are obtained fully stir, and obtain fish meat puree;
5) it is degassed that fish meat puree step 4) being obtained is put into vacuum stirring degasser;
6) step 5) is obtained degassed after fish meat puree put into dough mixing machine, fully stir with wheat flour, potato starch, cornstarch and green starch, obtain being the flesh of fish dough of loose fine granularity;
7) flesh of fish dough step 6) being obtained is put into and in aging machine, is carried out twice slaking;
8) the compound calendering of flesh of fish dough after slaking step 7) being obtained is in blocks;
9) dough sheet step 8) being obtained bar is on demand wide carries out slitting moulding with cutting knife, then hangs in hothouse and is dried with face rod;
10) after noodles dried step 9) are cut off, obtain oppressing vermicelli.
Further, in described step 6), and controlling amount of water when face, to make the flesh of fish dough water content obtaining be 26% ~ 32%.
Further, in described step 9), be dried and make the water content of noodles lower than 13.5%.
Beneficial effect of the present invention is:
Its primary raw material of auxotype flesh of fish vermicelli of the present invention is freshwater fish and four kinds of coarse cereals flours, and production process has kept the nutritional labeling in the flesh of fish and coarse cereals flour fully, can not produce other harmful substances, high-quality animal protein in the flesh of fish, unrighted acid, several mineral materials and other trace elements, with the vegetable protein in four kinds of coarse cereals flours, string well matches, therefore, auxotype flesh of fish vermicelli protein content fish high and that very easily absorb for human body (animal) protein of the present invention, fat content is few, balanced in nutrition abundant, and tasty mouthfeel, that one can effectively be improved citizen's diet structure, the high-protein nutritious food of balancing human body nutrition, be applicable to student, old man and weakling are edible for a long time as nutraceutical.
Auxotype flesh of fish vermicelli of the present invention are compared to common vermicelli, on major ingredient, break through on the one hand the single raw material such as wheat or buckwheat, adopt potato starch, cornstarch and green starch and wheat flour reasonable compatibility prescription, make cellulose, crude protein, organic acid, amino acid, vitamins and other nutritious components is abundant and balanced, on auxiliary material, be also different from the other hand conventional vermicelli, the freshwater fish that employing protein content is higher and egg are as nutrition accessory, be of high nutritive value and be easily absorbed by the body, in sum, auxotype flesh of fish vermicelli of the present invention have advantages of highly significant compared with existing common vermicelli.
Brief description of the drawings
In order to make object of the present invention, technical scheme and beneficial effect clearer, the invention provides following accompanying drawing and describe:
Fig. 1 is the production technological process of auxotype flesh of fish vermicelli of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, the preferred embodiments of the present invention are described in detail.
embodiment 1
The production method of the auxotype flesh of fish vermicelli of the present embodiment, comprises the following steps:
1) fresh-water fishes are removed to fish scale, internal organ, head, skin, bone and thorn, cleaned to no-sundries completely, obtain 1000 grams of cutability fishes;
2) after clean flesh of fish step 1) being obtained is put into cutmixer and fully cut and mix, then put into filter and carry out essence filter, filter impurity, obtain the gruel of cutability fish;
3) by step 2) the clean fish meat emulsion and the 400 grams of eggs that obtain fully stir, and obtain fish meat emulsion;
4) fish meat emulsion step 3) being obtained and 1000 grams of flavorings fully stir (composition of flavoring and mass percent are: 425 grams of lards, 425 grams of salad oils, 40 grams of refined salt, 40 grams of chickens' extracts, 70 grams of konjaku powders), obtain fish meat puree;
5) it is degassed that fish meat puree step 4) being obtained is put into vacuum stirring degasser;
6) step 5) is obtained degassed after fish meat puree put into dough mixing machine, fully stir with 5800 grams of wheat flours, 800 grams of potato starches, 500 grams of cornstarch and 500 grams of green starch, obtain being the flesh of fish dough of loose fine granularity, holding can be agglomerating, and its water content is 26% ~ 32%;
7) flesh of fish dough step 6) being obtained is put into and in aging machine, is carried out twice slaking;
8) the compound calendering of flesh of fish dough after slaking step 7) being obtained is in blocks;
9) dough sheet step 8) being obtained bar is on demand wide carries out slitting moulding with cutting knife, then hangs in hothouse and is dried with face rod, makes the water content of noodles lower than 13.5%;
10) after noodles dried step 9) are cut off, obtain oppressing vermicelli.
embodiment 2
The production method of the auxotype flesh of fish vermicelli of the present embodiment, comprises the following steps:
1) fresh-water fishes are removed to fish scale, internal organ, head, skin, bone and thorn, cleaned to no-sundries completely, obtain 1500 grams of cutability fishes;
2) after clean flesh of fish step 1) being obtained is put into cutmixer and fully cut and mix, then put into filter and carry out essence filter, filter impurity, obtain the gruel of cutability fish;
3) by step 2) the clean fish meat emulsion and the 400 grams of eggs that obtain fully stir, and obtain fish meat emulsion;
4) fish meat emulsion step 3) being obtained and 1000 grams of flavorings fully stir (composition of flavoring and mass percent are: 425 grams of lards, 425 grams of salad oils, 40 grams of refined salt, 40 grams of chickens' extracts, 70 grams of konjaku powders), obtain fish meat puree;
5) it is degassed that fish meat puree step 4) being obtained is put into vacuum stirring degasser;
6) step 5) is obtained degassed after fish meat puree put into dough mixing machine, fully stir with 5000 grams of wheat flours, 1000 grams of potato starches, 600 grams of cornstarch and 500 grams of green starch, obtain being the flesh of fish dough of loose fine granularity, holding can be agglomerating, and its water content is 26% ~ 32%;
7) flesh of fish dough step 6) being obtained is put into and in aging machine, is carried out twice slaking;
8) the compound calendering of flesh of fish dough after slaking step 7) being obtained is in blocks;
9) dough sheet step 8) being obtained bar is on demand wide carries out slitting moulding with cutting knife, then hangs in hothouse and is dried with face rod, makes the water content of noodles lower than 13.5%;
10) after noodles dried step 9) are cut off, obtain oppressing vermicelli.
embodiment 3
The production method of the auxotype flesh of fish vermicelli of the present embodiment, comprises the following steps:
1) fresh-water fishes are removed to fish scale, internal organ, head, skin, bone and thorn, cleaned to no-sundries completely, obtain 2000 grams of cutability fishes;
2) after clean flesh of fish step 1) being obtained is put into cutmixer and fully cut and mix, then put into filter and carry out essence filter, filter impurity, obtain the gruel of cutability fish;
3) by step 2) the clean fish meat emulsion and the 600 grams of eggs that obtain fully stir, and obtain fish meat emulsion;
4) fish meat emulsion step 3) being obtained and 1000 grams of flavorings fully stir (composition of flavoring and mass percent are: 425 grams of lards, 425 grams of salad oils, 40 grams of refined salt, 40 grams of chickens' extracts, 70 grams of konjaku powders), obtain fish meat puree;
5) it is degassed that fish meat puree step 4) being obtained is put into vacuum stirring degasser;
6) step 5) is obtained degassed after fish meat puree put into dough mixing machine, fully stir with 4000 grams of wheat flours, 1200 grams of potato starches, 600 grams of cornstarch and 600 grams of green starch, obtain being the flesh of fish dough of loose fine granularity, holding can be agglomerating, and its water content is 26% ~ 32%;
7) flesh of fish dough step 6) being obtained is put into and in aging machine, is carried out twice slaking;
8) the compound calendering of flesh of fish dough after slaking step 7) being obtained is in blocks;
9) dough sheet step 8) being obtained bar is on demand wide carries out slitting moulding with cutting knife, then hangs in hothouse and is dried with face rod, makes the water content of noodles lower than 13.5%; 10) after noodles dried step 9) are cut off, obtain oppressing vermicelli.
After auxotype that the above embodiment of the present invention prepares flesh of fish vermicelli boil, noodle color is consistent, soft tasty and refreshing, without adhesion, anacidity musty and other peculiar smell, without obviously disconnected bar, soup matter is limpid.
The auxotype flesh of fish vermicelli that the above embodiment of the present invention prepares detect through inspection center of food industry research institute of Chongqing City, every detection index is: protein content (g/100g) 13.5, lead content (mg/kg)≤0.18, moisture (%) 13.5, acidity (0t) 0.71, salt content (in sodium chloride mg/100g) 1.14 × 102, coliform MPN matter < 30/100 g, salmonella, Shigella, hemolytic streptococcus, staphylococcus glucose coccus etc. all do not detect, Examined all meets the regulation of Q/DJF0002S-2014.
Finally explanation is, above preferred embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is described in detail by above preferred embodiment, but those skilled in the art are to be understood that, can make various changes to it in the form and details, and not depart from the claims in the present invention book limited range.
Claims (6)
1. an auxotype flesh of fish vermicelli, it is characterized in that: described auxotype flesh of fish vermicelli comprise the raw material of following mass percent: freshwater fish 10% ~ 20%, wheat flour 40% ~ 58%, potato starch 8% ~ 12%, cornstarch 5% ~ 10%, green starch 5% ~ 10%, egg 4% ~ 8%, flavoring 10% ~ 15%.
2. auxotype flesh of fish vermicelli according to claim 1, is characterized in that: the composition of described flavoring and mass percent are: edible oil 80% ~ 90%, refined salt 3% ~ 5%, chickens' extract 3% ~ 6%, konjaku powder 4% ~ 9%.
3. auxotype flesh of fish vermicelli according to claim 2, is characterized in that: described edible oil is the miscella that lard and salad oil form with the quality proportioning of 1:1.
4. the production method of the flesh of fish of the auxotype described in claims 1 to 3 any one vermicelli, is characterized in that: comprise the following steps:
1) fresh-water fishes are removed to fish scale, internal organ, head, skin, bone and thorn, cleaned to no-sundries completely, obtain cutability fish;
2) after clean flesh of fish step 1) being obtained is put into cutmixer and fully cut and mix, then put into filter and carry out essence filter, filter impurity, obtain the gruel of cutability fish;
3) by step 2) the clean fish meat emulsion and the egg that obtain fully stir, and obtains fish meat emulsion;
4) fish meat emulsion and the flavoring that step 3) are obtained fully stir, and obtain fish meat puree;
5) it is degassed that fish meat puree step 4) being obtained is put into vacuum stirring degasser;
6) step 5) is obtained degassed after fish meat puree put into dough mixing machine, fully stir with wheat flour, potato starch, cornstarch and green starch, obtain being the flesh of fish dough of loose fine granularity;
7) flesh of fish dough step 6) being obtained is put into and in aging machine, is carried out twice slaking;
8) the compound calendering of flesh of fish dough after slaking step 7) being obtained is in blocks;
9) dough sheet step 8) being obtained bar is on demand wide carries out slitting moulding with cutting knife, then hangs in hothouse and is dried with face rod;
10) after noodles dried step 9) are cut off, obtain oppressing vermicelli.
5. the production method of auxotype according to claim 4 flesh of fish vermicelli, is characterized in that: in described step 6), and controlling amount of water when face, to make the flesh of fish dough water content obtaining be 26% ~ 32%.
6. the production method of auxotype flesh of fish vermicelli according to claim 4, is characterized in that: in described step 9), be dried and make the water content of noodles lower than 13.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410251426.4A CN103976271A (en) | 2014-06-09 | 2014-06-09 | Nutritional type fish meat fine dried noodles and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410251426.4A CN103976271A (en) | 2014-06-09 | 2014-06-09 | Nutritional type fish meat fine dried noodles and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103976271A true CN103976271A (en) | 2014-08-13 |
Family
ID=51268642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410251426.4A Pending CN103976271A (en) | 2014-06-09 | 2014-06-09 | Nutritional type fish meat fine dried noodles and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103976271A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976266A (en) * | 2014-05-17 | 2014-08-13 | 江西农业大学 | Half-dry and refreshed fish noodles and production process thereof |
| CN104770662A (en) * | 2014-11-27 | 2015-07-15 | 杨再福 | Meat noodle |
| CN107897700A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | A kind of Radix Salviae Miltiorrhizae flesh of fish vermicelli and preparation method thereof |
| CN109123400A (en) * | 2018-08-16 | 2019-01-04 | 珠海市斗门区肥仔强乡村旅游发展有限公司 | A kind of preparation method of perch noodles |
| CN110754621A (en) * | 2018-07-25 | 2020-02-07 | 北京姐妹厨房餐饮管理有限公司 | Dough with chicken as main raw material and production method of flour product thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1545891A (en) * | 2003-12-16 | 2004-11-17 | 华中农业大学 | Fish flour and production method thereof |
| CN1666642A (en) * | 2005-03-31 | 2005-09-14 | 重庆市程文农业开发有限公司 | Instant fish noodle and making method thereof |
| CN101011164A (en) * | 2007-02-12 | 2007-08-08 | 卢建中 | Fish noodle and production method thereof |
| CN101209113A (en) * | 2007-12-25 | 2008-07-02 | 卢建中 | Fresh-keeping fish noodle and producing method thereof |
| CN101401594A (en) * | 2008-11-18 | 2009-04-08 | 李秋生 | Fish noodle and preparation method thereof |
| CN101455416A (en) * | 2008-11-15 | 2009-06-17 | 山东好当家海洋发展股份有限公司 | Minced fish noodles and processing technique thereof |
| CN101703276A (en) * | 2009-10-13 | 2010-05-12 | 黄国祯 | Freshness-retainable dry fish noodles and production process thereof |
| CN102302197A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Fish noodles and preparation method thereof |
| CN102356846A (en) * | 2011-09-16 | 2012-02-22 | 国家粮食局科学研究院 | Processing method of whole grain vermicelli |
| CN102429168A (en) * | 2011-11-30 | 2012-05-02 | 江苏省山水食品有限公司 | Method for preparing and preserving hot-boiling-stable fish noodles |
-
2014
- 2014-06-09 CN CN201410251426.4A patent/CN103976271A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1545891A (en) * | 2003-12-16 | 2004-11-17 | 华中农业大学 | Fish flour and production method thereof |
| CN1666642A (en) * | 2005-03-31 | 2005-09-14 | 重庆市程文农业开发有限公司 | Instant fish noodle and making method thereof |
| CN101011164A (en) * | 2007-02-12 | 2007-08-08 | 卢建中 | Fish noodle and production method thereof |
| CN101209113A (en) * | 2007-12-25 | 2008-07-02 | 卢建中 | Fresh-keeping fish noodle and producing method thereof |
| CN101455416A (en) * | 2008-11-15 | 2009-06-17 | 山东好当家海洋发展股份有限公司 | Minced fish noodles and processing technique thereof |
| CN101401594A (en) * | 2008-11-18 | 2009-04-08 | 李秋生 | Fish noodle and preparation method thereof |
| CN101703276A (en) * | 2009-10-13 | 2010-05-12 | 黄国祯 | Freshness-retainable dry fish noodles and production process thereof |
| CN102302197A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Fish noodles and preparation method thereof |
| CN102356846A (en) * | 2011-09-16 | 2012-02-22 | 国家粮食局科学研究院 | Processing method of whole grain vermicelli |
| CN102429168A (en) * | 2011-11-30 | 2012-05-02 | 江苏省山水食品有限公司 | Method for preparing and preserving hot-boiling-stable fish noodles |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976266A (en) * | 2014-05-17 | 2014-08-13 | 江西农业大学 | Half-dry and refreshed fish noodles and production process thereof |
| CN103976266B (en) * | 2014-05-17 | 2017-10-13 | 江西农业大学 | A kind of half-dried, fresh-keeping fish noodle and its production technology |
| CN104770662A (en) * | 2014-11-27 | 2015-07-15 | 杨再福 | Meat noodle |
| CN107897700A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | A kind of Radix Salviae Miltiorrhizae flesh of fish vermicelli and preparation method thereof |
| CN110754621A (en) * | 2018-07-25 | 2020-02-07 | 北京姐妹厨房餐饮管理有限公司 | Dough with chicken as main raw material and production method of flour product thereof |
| CN109123400A (en) * | 2018-08-16 | 2019-01-04 | 珠海市斗门区肥仔强乡村旅游发展有限公司 | A kind of preparation method of perch noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1285278C (en) | Instant fish noodle and making method thereof | |
| CN106820148A (en) | A kind of fresh mulberry leaf noodles and its processing technology | |
| CN103976271A (en) | Nutritional type fish meat fine dried noodles and production method thereof | |
| KR102367580B1 (en) | Method for Manufacturing Spice Sauce for Chicken Rib | |
| CN102894281A (en) | High-protein nutrient dried noodles | |
| CN102630849A (en) | Feed formula for laying hens | |
| CN103053701A (en) | Marinated dried bean curd | |
| KR101942276B1 (en) | Tteokgalbi containing edible insect oil and its manufacturing method | |
| CN102771710A (en) | Coarse grain fine dried noodles and preparation method thereof | |
| CN106962747A (en) | A kind of krill wheaten food and preparation method thereof | |
| CN101147607A (en) | Sandwich sausage and its making method | |
| CN103918968B (en) | The Rhizoma Solani tuber osi bean noodles of a kind of brain-strengthening and preparation method | |
| KR101515096B1 (en) | Livestock feed composition comprising Broussonetia kazinokii powder and its extract and feeding method using the same, and the meat obtained thereby | |
| CN104770668A (en) | A preparation method for nutritional seafood flavored noodles | |
| CN107041486A (en) | A kind of preparation method rich in folic acid chicken feed | |
| CN103271289A (en) | Deep-sea fish bone meal noodles | |
| JP2017012012A (en) | Feed for egg-laying poultry | |
| CN104489315A (en) | Feed for juvenile macrobrachium rosenbergii | |
| CN105124208A (en) | Feed for yellow croakers | |
| CN104222819A (en) | Aleurone-layer fine dried noodles and preparation technology thereof | |
| KR101771126B1 (en) | Sauce containing allium hookeri and process for the preparation thereof | |
| CN108030059A (en) | A kind of fresh chilli sauce | |
| CN107319133A (en) | A kind of shredded meat shape pet food and preparation method thereof | |
| CN104799183A (en) | Health-care noodles containing mushrooms | |
| CN104799181A (en) | Healthcare Chinese yam noodle |
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 |
Application publication date: 20140813 |