CN105433087A - Fish noodles and production method thereof - Google Patents

Abstract

The invention belongs to a novel fish noodle food and a production method of fish noodles. The production method is characterized by comprising the steps: dicing fish flesh or a scaled, gill-removed and viscera-removed bone-containing fish body or a remaining bone-containing fish body after flesh taking, rinsing, freezing at the temperature of -18 to -20 DEG C, cutting up the raw material in a frozen state, grinding into a fish paste, carrying out low temperature microparticulation of the fish paste, controlling the particle size to be 100 [mu]m or less, adding konjac glucomannan swelled with water in advance and a ginger juice, mixing evenly, adding flour, mixing, adding table salt, monosodium glutamate, anhydrous sodium carbonate, compound phosphate and remaining water, then kneading a dough, rolling, shredding, cutting with a fixed length, carrying out variable temperature and variable humidity drying, carrying out vacuum packaging, and boxing to obtain the finished product. Compared with the prior art, the product has remarkable effects of good taste, no fishy taste, excellent color and luster and the like.

Description

A kind of fish face and production method thereof

Technical field

The invention belongs to Food Engineering Development field, be specifically related to a kind of Novel fish face and production method thereof.

Background technology

China is fresh water fish production big country, and gross annual output amount is more than 1,900 ten thousand tons.Except marketing fresh, part fresh-water fishes are had to be processed to refrigerated products, dry-salt (smoking) goods, surimi product, tin product and animal protein feed etc.In China, processing of aquatic products is with a long history, and Development and Production goes out many traditional converted products with Chinese culture characteristic, as fish face, fish swallow skin etc., is subject to domestic and international consumer's popular welcome.

Fish face is traditional native article on the ground such as county and Wuhan economic cycle such as China particularly Hubei Province's Yunmeng, yellow plum.Tradition fish face is with the fresh fish flesh of fish, Strong flour, high-quality starch, salt etc. for raw material, removes skin, cooks, cools, rolls, chopping, naturally to dry or the drying Flour product of one that the sequence such as artificial drying and packaging traditional handicraft is processed into through Minced Steak, conjunction face, craft.Because it is nutritious, unique flavor and be subject to the welcome of domestic and international consumer, Chinese fish face once obtained Panamanian international fair gold medal.

Skin can only be rolled by hand in tradition fish face, is difficult to realize large-scale mechanization production.Tradition fish face, for improving its transparency, improving color and luster, the flesh of fish that general interpolation is more and starch, the cohesive force of dough is poor, Mian Tuan Office is made very thin dough sheet by main Bian by hand at present, cook rapidly sizing with the intensity improving dough sheet, through cooling with after suitably dewatering, then roll, chopping and drying.The sheet operation of rolling of fish face traditional processing technology is difficult to realize by plant equipment, brings difficulty to the large-scale production of fish face.Tradition fish to look unfamiliar in production. art Bian with cooking sizing, shine the techniques such as thousand, longer owing to drying the time after rolling chopping, fatty oxidizable in product, the fragrant after boiling without the fresh flesh of fish, and present heavier fishlike smell.

Summary of the invention

The object of the invention is to the defect overcoming prior art, make full use of the flesh of fish particularly utilize scale, desaccharification, remove internal organ after containing residue after adopting meat in bone fish body or fish gruel processing containing the Raw material processing such as bone fish body become a kind of mouthfeel good, without fishy smell or the very weak fish face of fishy smell, another object of the present invention be propose a kind of applicable Mechanized Processing fish face processing technology, propose a kind of fish face rapid draing and prevent the method for fish face oxidation deterioration, to improve the local flavor in traditional fish face, color and luster and quality.

The present invention is achieved through the following technical solutions:

A kind of fish pastries, include the batchings such as the flesh of fish, flour, water and salt, it is characterized in that, also include scale, remove the gill, remove internal organ after containing the flesh of fish described in replacing containing bone fish body processing adult fish slurry after bone fish body or Bian meat, and be added with konjaku glucomannan, edible soda ash, compound wink hydrochlorate, ginger juice, monosodium glutamate, ECDC face, calendering and thousand dryly form, and its Ingredient is counted by weight:

Take flour as benchmark: 100 parts of ginger juice s1.0-5 parts

Pray for granulation fish slurry: 10-30 part composite phosphate; 0.1-0.3 part

Running water: 5-16 part edible soda ash: 0.1-0.3 part

Salt: 0.5-2 part monosodium glutamate: 0.05-0.2 part

Konjaku glucomannan 0.1-0.5 part

Described composite phosphate be sodium pyrophosphate and sodium phosphate trimer in ": 1 ratio mixes; Also can not add running water in above-mentioned batching, utilize the moisture in fish body or ginger juice to supplement.

Described Yu Jiang Teeth grain diameter is at below 100pm.

Produce a method for fish pastries, include the process of fish body, conjunction face, calendering procedure.It is characterized in that scaling, remove the gill, go after internal organ containing bone fresh fish or carrying out low temperature pray for granulated processed containing bone fish body after adopting meat, concrete steps comprise: by the remaining bone fish body that contains after processing Bian meat through cleaning, stripping and slicing, Luo washes, draining, freeze, chopping or rubbing, fine grinding, be processed into particle diameter to starch the fish of below 100um, add the konjaku glucomannan that water in advance is swelling, ginger juice also mixes, add flour again and close face, add salt, Unobservant essence, the water of composite phosphate and surplus She, close face again, calendering, chopping, eventually pass alternating temperature and become wet dry, vacuum packaging is finished product fish face, its Ingredient is counted by weight: take flour as benchmark: 100 portions of ginger juice, 1.0-5 part micronize fish is starched: 10-30 part composite phosphate: 0.1-0.3 part running water: 5-16 part salt: 0.5-2 part konjaku glucomannan 0.1-0.5 part

The described black salt of compound phosphorus is that sodium pyrophosphate and sodium phosphate trimer mix in 1:1 ratio; Also can not add running water in above-mentioned batching, utilize the moisture in fish body or ginger juice to supplement.

Described alternating temperature becomes wet drying process and refers to: fish face semi-finished product are first adopted 80-85.Dry 30min under C, 60 ~ 70% relative reins degree conditions, then be dried to water content be down to 12% under 30D, 40-50% relative humidities, cuts off after cold front heavy rain, pack and vacuum seal.

Said flour can be long patent flour or high-strength flour or special flour for needles in the present invention.

The present invention has larger technological progress in the following aspects compared with prior art, and its key technology is:

Low temperature micronize treatment technology: will unicorn be gone, remove the gill, go freezing under-201C low temperature containing the bone residue fish body that contains after bone fish body or Bian meat of internal organ, make particle diameter starch the fish of below 100pm through chopping, rubbing, mill bone, mix with described flour etc. and close the operation such as face and calendering and process adult fish face product, this product boils rear trial test then delicate mouthfeel, without granular sensation; Deodorization technology: Bian ginger juice as natural fishy-smell removing agent, with micronized fish starch mix after mix with flour again, the most effectively can remove the fishy smell of micronize fish slurry, have after fish face is boiled the fresh flesh of fish boil after fragrant and delicate flavour, and security is high;

Dough (cohesive force) improving technology: adopt the flour-dough improvers such as konjaku glucomannan, utilize the interaction of starch in flour and Glucomannan, with strengthen dough cohesive force, overcome the defect of adding and rolling into a ball cohesive force difference after Yu ease, make it to be convenient to the calendering of Bian machinery, realize mechanization production;

Alternating temperature becomes wet Drying Treatment Technology: compared with the air-dry of traditional vermicelli or shady drying method, fish face of the present invention drying Bian in drying has used alternating temperature to become wet dry technology, namely thousand dry early stage Bian 80-85 ° C, the dry 30rain of humidity 60-7_ condition, the later stage of drying is down to 12% to water content the condition thousand of temperature 30 ° of C, humidity 40_50% is dry, cuts off, pack and vacuum seal be product of the present invention after cold front heavy rain.Rate is captured in the drying that the wet dry technology of Bian alternating temperature change can improve fish face, improves color and luster and the local flavor in fish face, produces the Novel fish face product of high-quality;

Vacuum packaging: adopt scale, remove the gill, go internal organ containing bone fish body or the fish face being raw material, becoming through above-mentioned processes containing bone fish body after adopting meat, containing more highly unsaturated fatty acid, easily be oxidized in storage, cause fish face flavor variations, the present invention is due to Bian vacuum or vacuum pack with nitrogen, the oxidation of unrighted acid can be prevented, extending the shelf life of product, can more than 12 months be reached through testing its shelf-life.

Effect of the present invention:

(1) raw material of the present invention prays for through low temperature the fish slurry replacement fresh fish flesh of fish made after granulated processed, and compared with the prior art fish body utilization rate improves 60%;

(2) Bian ginger juice is as natural fishy-smell removing agent, can the most effectively remove pray for granulation fish slurry Meat-broth taste, have after fish face is boiled the fresh flesh of fish boil after Cheongju fragrance and delicate flavour;

(3) utilize the interaction of starch in Glucomannan and flour, strengthen the cohesive force of dough, gram abdomen adds the defect of rolling into a ball cohesive force difference after fish slurry, and Bian machinery calendering, can accomplish scale production;

(4) adopt alternating temperature to become wet thousand dry treatment technologies, significantly can shorten drying time, block up during drying be shortened 1/3, the surface smoothness of product can be improved, improve the color and luster of product;

(5) vacuum packaging, can prevent the oxidation of highly unsaturated fatty acid in fish face, keeps product excellent flavor, and C hides the low by 80% of the conventional packaging of the ratio of the fat oxidation value after 1 year;

(6) shape of product is vertical bar shape, nutritious, calcareous content is high; Boiling fastness is good, and after boiling heat, elasticity, mouthfeel are good, have the fresh flesh of fish boil after Cheongju fragrance and delicate flavour, without fishy smell, peculiar smell.

Detailed description of the invention

Embodiment 1:

By the scaling of 15kg, remove the gill, go being cut into small pieces containing bone fish body containing remaining after bone fish body or Bian meat of internal organ, blood is removed with tap water rinse, freeze in-2CTC after draining, then through shredding machine, pulverizer, Bone-grinding mill process Cheng Teeth grain diameter at below lOOiim Yu ease, add 0.lkg konjaku glucomannan (use in advance 2L water-soluble swollen), 2.0kg ginger juice mixing, for subsequent use; 100kg flour (Strong flour or noodles wheat flour specially) is poured in the conjunction face cylinder of dough kneading machine, under agitation adds said mixture, stir; Finally by 1.0kg salt, 0.1kg edible soda ash, 0.10kg composite phosphate (described compound phosphoric acid

Sealing, namely mounted box becomes fish face of the present invention finished product.Salt is in sodium pyrophosphate: sodium phosphate trimer 1:1 ratio mixes), 0.05kg monosodium glutamate is dissolved in 16L water, to join in said mixture and to mix, roll after leaving standstill 30min, be rolled into the dough sheet that 1.0-1.5mm is thick, with face cutter chopping and customized cut-off, hang and enter hothouse and carry out drying; First dry 30min under 80-85 ° of C, relative humidity 60_70%, then water content 12% is dried under temperature 30 ° of C, humidity 40-50%, be cut into the noodles of certain length after cold front heavy rain, quantitatively pack final vacuum

Embodiment 2:

30kg is scaled, goes Bao, go internal organ to contain bone fish body or Bian meat after be cut into small pieces containing bone fish body, blood is removed with tap water rinse, in-20t after draining: freeze, then make forehead grain diameter starch the fish of below 100lim through shredding machine, pulverizer, Bone-grinding mill process, add 0.5kg konjaku glucomannan (use in advance 6L water-soluble swollen), 2.0kg ginger juice (or adding light-coloured vinegar, the recklessly white spice such as green pepper or Chinese prickly ash at ginger juice) mixing, for subsequent use; 100kg flour (such as special flour for needles or Strong flour) is poured in the conjunction face cylinder of dough kneading machine, under agitation adds said mixture, stir; Finally 1.5kg salt, 0.15kg edible soda ash, 0.20kg composite phosphate (preparing by the method for embodiment 1), 0.1kg monosodium glutamate are dissolved in 5L water, to join in said mixture and to mix, compound calendering is carried out after leaving standstill 30niin, be rolled into 1.0-1.5 and look thick dough sheet, with face cutter chopping and customized cut-off, hang and enter hothouse and carry out drying; First dry 30min under 80-85 ° of C, relative humidity 60-70%, then in temperature 301:, be dried to water content 12% under humidity 40-50%, be cut into the noodles of certain length after cold front heavy rain, quantitatively after pack

Vacuum seal, namely mounted box becomes Novel fish face finished product.

Illustrate: the general water content of fresh fish body is more than 80%, if the consumption of increase fish slurry, just correspondingly must reduce the amount of water in filling a prescription.

The flesh of fish or scale, remove the gill, go the freezing to shred in the frozen state containing remaining fish body-stripping and slicing one rinsing one-18-20 ° of C after bone fish body or Bian meat, grind and make its adult fish starch (low temperature is as 101C Lining granulated processed)-micronize fish slurry (below loop) to add the swelling konjaku glucomannan of water in advance, ginger juice mixed Uniform of internal organ

Add flour mixing, add salt, monosodium glutamate, edible soda ash, compound _ hydrochlorate and remaining water one and close face calendering-chopping and customized cut-off one alternating temperature and become the dry vacuum packaging mounted box-finished product that wets.

Claims (4)

1. fish pastries, its Ingredient is counted by weight:

100 portions of ginger juice:

10-30 part composite phosphate

5-16 part edible soda ash:

0.5-2 part monosodium glutamate:

0.1-0.5 part

Described composite phosphate is that sodium pyrophosphate and sodium phosphate trimer mix in 1:1 ratio.

2. fish pastries according to claim 1, is characterized in that described fish slurry particle diameter is below 100pm.

3.-and kind to produce the method for fish pastries, include the process of fish body, conjunction face, calendering procedure, it is characterized in that fresh containing bone

Fish or surimi product carry out the process of low temperature micronize; concrete steps comprise: by remaining after processing Bian meat containing bone fish body through cleaning, stripping and slicing, rinsing, draining, freeze, shred or rub, fine grinding; be processed into particle diameter to starch the fish of below 100um; add the swelling konjaku glucomannan of water in advance, ginger juice also mixed Uniform; add flour again and close face; add salt; monosodium glutamate, composite phosphate and water; close face, calendering again; chopping, eventually passes that alternating temperature becomes wet dry, vacuum packaging is finished product fish face.

4. the production method of fish pastries according to claim 3, is characterized in that described alternating temperature becomes wet drying process and refers to:

Fish face is first adopted dry 30min under 80-85 ° of C, 60-70% relative humidities, then thousand be dryly down to 12% to water content under 30 ° of C, 40-50% relative humidities, cut off after cold front heavy rain, pack and vacuum seal.