CN105146327A - Production method of crucian noodles - Google Patents
Production method of crucian noodles Download PDFInfo
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- CN105146327A CN105146327A CN201510558992.4A CN201510558992A CN105146327A CN 105146327 A CN105146327 A CN 105146327A CN 201510558992 A CN201510558992 A CN 201510558992A CN 105146327 A CN105146327 A CN 105146327A
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Abstract
The invention provides a production method of crucian noodles. The crucian noodles are produced by the steps such as washing, fleshing, fishbone removal, beating, grinding, green onion section baking, grinding, dough kneading, cooking and packaging. Because the fine dried noodles which are produced from crucians and wheat flour as the main materials sufficiently utilize fish flesh and fishbone, not only is nutritional value increased, but also the production cost is reduced; moreover, by baking green onion sections and adding pepper, deliciousness is increased, and thereby the fine dried noodles taste better and are more delicious.
Description
Technical field:
The present invention relates to food processing field, be specifically related to a kind of preparation method of crucian face.
Background technology:
China is vermicelli food production state maximum in the world and country of consumption.Vermicelli industry has developed into the industry of a relative maturity.Along with the raising of people's living standard and the enhancing to healthy diet demand, vermicelli also from single filling the stomach, convenient, low-grade product, develop into collection nutrition, function, health care, delicious food, be convenient to medium and high-grade goods all over the body.As traditional health staple food, vermicelli have become an important industry in food manufacturing.
Crucian is fresh-water fishes common in daily life, is one of important edible fishes of China.Its fine and tender taste, is of high nutritive value, and containing mineral matters such as rich in protein and a large amount of calcium, phosphorus, iron, simultaneously the medical value of crucian is high, and the flat taste of its property is sweet, enters stomach, kidney, has and middle qi-restoratives, effect except thin, warm stomach feed, bowl spares anger.
Summary of the invention:
The object of the invention is to provide one more Ensure Liquid, and mouthfeel is better, the preparation method in crucian face with health role.
Technical scheme of the present invention is as follows:
The preparation method in crucian face, comprises the following steps:
A, to get parts by weight be that the fresh carp of 20-30 scales, removes internal organ, cleans up, and picked out by the flesh of fish, fish-bone retains;
B, the flesh of fish iron hammer picked out to be beaten, muscles is broken up;
C, fish-bone micronizer is carried out pulverizing abrasive dust;
D, get fresh green onion segment that parts by weight are 5-10, sprinkle salt, pepper, pouring oil, put into the roasting 2-6 minute of baking box;
E, baked onion parts to be clayed into power, for subsequent use;
F, get the wheat flour that parts by weight are 60-80, add the flesh of fish after breaing up, the fishbone dust of milled, green onion end, then add suitable quantity of water and carry out and face;
G, the dough of becoming reconciled is put into aging machine carry out slaking, stand-by;
H, by the dough after slaking in step g routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Further, drying subregion in described step h is prebake district and main baking zone.
Further, described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
Beneficial effect of the present invention:
The flesh of fish and fish-bone, using crucian and wheat flour as the vermicelli of main material production, make full use of, not only increase nutritive value by the present invention, reduce production cost simultaneously, then by onion parts baking, add pepper and more improve delicious degree, make vermicelli mouthfeel better, more delicious.
Detailed description of the invention:
Be clearly and completely described technical scheme of the present invention below in conjunction with specific embodiment, obviously, described embodiment is only one of them embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A, get parts by weight be 30 fresh carp scale, remove internal organ, clean up, the flesh of fish is picked out come, fish-bone retain;
B, the flesh of fish iron hammer picked out to be beaten, muscles is broken up;
C, fish-bone micronizer is carried out pulverizing abrasive dust;
D, get parts by weight be 10 fresh green onion segment, sprinkle salt, pepper, pouring oil, put into baking box roasting 6 minutes;
E, baked onion parts to be clayed into power, for subsequent use;
F, get the wheat flour that parts by weight are 80, add the flesh of fish after breaing up, the fishbone dust of milled, green onion end, then add suitable quantity of water and carry out and face;
G, the dough of becoming reconciled is put into aging machine carry out slaking, stand-by;
H, by the dough after slaking in step g routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 2
A, get parts by weight be 20 fresh carp scale, remove internal organ, clean up, the flesh of fish is picked out come, fish-bone retain;
B, the flesh of fish iron hammer picked out to be beaten, muscles is broken up;
C, fish-bone micronizer is carried out pulverizing abrasive dust;
D, get parts by weight be 5 fresh green onion segment, sprinkle salt, pepper, pouring oil, put into baking box roasting 2 minutes;
E, baked onion parts to be clayed into power, for subsequent use;
F, get the wheat flour that parts by weight are 60, add the flesh of fish after breaing up, the fishbone dust of milled, green onion end, then add suitable quantity of water and carry out and face;
G, the dough of becoming reconciled is put into aging machine carry out slaking, stand-by;
H, by the dough after slaking in step g routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
Embodiment 3
A, get parts by weight be 25 fresh carp scale, remove internal organ, clean up, the flesh of fish is picked out come, fish-bone retain;
B, the flesh of fish iron hammer picked out to be beaten, muscles is broken up;
C, fish-bone micronizer is carried out pulverizing abrasive dust;
D, get parts by weight be 8 fresh green onion segment, sprinkle salt, pepper, pouring oil, put into baking box roasting 4 minutes;
E, baked onion parts to be clayed into power, for subsequent use;
F, get the wheat flour that parts by weight are 70, add the flesh of fish after breaing up, the fishbone dust of milled, green onion end, then add suitable quantity of water and carry out and face;
G, the dough of becoming reconciled is put into aging machine carry out slaking, stand-by;
H, by the dough after slaking in step g routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; the equivalent replacement that description basis of the present invention is done, improvement, or directly, be indirectly used in other relevant technical field, be all in like manner included within protection scope of the present invention.
Claims (3)
1. the preparation method in crucian face, is characterized in that: comprise the following steps:
A, to get parts by weight be that the fresh carp of 20-30 scales, removes internal organ, cleans up, and picked out by the flesh of fish, fish-bone retains;
B, the flesh of fish iron hammer picked out to be beaten, muscles is broken up;
C, fish-bone micronizer is carried out pulverizing abrasive dust;
D, get fresh green onion segment that parts by weight are 5-10, sprinkle salt, pepper, pouring oil, put into the roasting 2-6 minute of baking box;
E, baked onion parts to be clayed into power, for subsequent use;
F, get the wheat flour that parts by weight are 60-80, add the flesh of fish after breaing up, the fishbone dust of milled, green onion end, then add suitable quantity of water and carry out and face;
G, the dough of becoming reconciled is put into aging machine carry out slaking, stand-by;
H, by the dough after slaking in step g routinely technique carry out rolling, slitting, oven dry, cut-out, weighing, pack to obtain finished product.
2. the preparation method in crucian face according to claim 1, is characterized in that: drying subregion in described step h is prebake district and main baking zone.
3. the preparation method in crucian face according to claim 1, is characterized in that: described prebake district control temperature 10 ~ 15 DEG C, relative humidity 70 ~ 80%, and drying time accounts for 30 ~ 40% of total drying time; Described main baking zone control temperature 25 ~ 30 DEG C, relative humidity 75 ~ 85%, drying time accounts for 60 ~ 70% of total drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510558992.4A CN105146327A (en) | 2015-08-28 | 2015-08-28 | Production method of crucian noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510558992.4A CN105146327A (en) | 2015-08-28 | 2015-08-28 | Production method of crucian noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146327A true CN105146327A (en) | 2015-12-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510558992.4A Pending CN105146327A (en) | 2015-08-28 | 2015-08-28 | Production method of crucian noodles |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450766A (en) * | 2017-12-12 | 2018-08-28 | 武汉市农业科学院 | A method of potato fish face is prepared by fish head, fish-bone and the flesh of fish |
| CN108936279A (en) * | 2018-06-04 | 2018-12-07 | 安徽康乐食品科技有限公司 | A kind of non-fried instant noodle with beauty slimming effect |
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103222587A (en) * | 2013-03-30 | 2013-07-31 | 安徽金禾粮油集团有限公司 | Athyrium multdentatum (Doell) Ching mashed fishbone nutrient fine dried noodles and preparation method thereof |
| CN104366271A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Purple sweet potato dried noodles and production method of purple sweet potato dried noodles |
-
2015
- 2015-08-28 CN CN201510558992.4A patent/CN105146327A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103222587A (en) * | 2013-03-30 | 2013-07-31 | 安徽金禾粮油集团有限公司 | Athyrium multdentatum (Doell) Ching mashed fishbone nutrient fine dried noodles and preparation method thereof |
| CN104366271A (en) * | 2014-10-30 | 2015-02-25 | 安徽雁湖面粉有限公司 | Purple sweet potato dried noodles and production method of purple sweet potato dried noodles |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450766A (en) * | 2017-12-12 | 2018-08-28 | 武汉市农业科学院 | A method of potato fish face is prepared by fish head, fish-bone and the flesh of fish |
| CN108936279A (en) * | 2018-06-04 | 2018-12-07 | 安徽康乐食品科技有限公司 | A kind of non-fried instant noodle with beauty slimming effect |
| 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 |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20151216 |