CN105639444A - Seafood flavour noodles and preparation method thereof - Google Patents

Seafood flavour noodles and preparation method thereof Download PDF

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Publication number
CN105639444A
CN105639444A CN201511025915.9A CN201511025915A CN105639444A CN 105639444 A CN105639444 A CN 105639444A CN 201511025915 A CN201511025915 A CN 201511025915A CN 105639444 A CN105639444 A CN 105639444A
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China
Prior art keywords
noodles
meat
flavour
seafood
food flavor
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CN201511025915.9A
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Chinese (zh)
Inventor
唐功正
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Yantai Dachen Food Products Co Ltd
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Yantai Dachen Food Products Co Ltd
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Priority to CN201511025915.9A priority Critical patent/CN105639444A/en
Publication of CN105639444A publication Critical patent/CN105639444A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention belongs to the field of food processing, and particularly relates to seafood flavour noodles and a preparation method thereof. The seafood flavour noodles are obtained by mixing and chopping marine products, wheat flavour, cassava starch, potato starch, refined konjac powder, aqueous solution of baking soda, seafood extracts, oil, table salt, white pepper powder and vegetables in proportion; stirring the mixture in vacuum; refrigerating, forming, blanching, cooling and controlling water, quick-freezing and packaging. According to the seafood flavour noodles, the marine products, the vegetables and the refined konjac powder are added into the noodles, so that nutrients of the conventional noodles are remained, and meanwhile, the seafood flavour noodles which are unique in flavour, rich in nutrients, easy to absorb, simple and diversified in eating methods, and easy to store are prepared; the defects that the existing noodles can only increase energy, but cannot supplement nutrition well is overcome. Moreover, the product provided by the invention is subjected to vacuum package and added no any additives, so that the quality life is prolonged.

Description

A kind of sea food flavor noodles and preparation method thereof
Technical field
The invention belongs to food processing field, particularly relate to a kind of sea food flavor noodles and preparation method thereof.
Background technology
Noodles are a kind of common wheaten foods, deep liking by many common people, noodles principal ingredients in the market is wheat flour, starch generally only, though rich in carbohydrate, needed by human body energy can be supplemented, maintain human normal vital movement, but nutritive value is not high, lacking the high quality protein of needed by human body, unsaturated fatty acid and trace element, mouthfeel is also more dull, is difficult to meet the popular high request to diet now. Therefore develop noodles balanced in nutrition, that mouthfeel is unique and will have broader market.
Summary of the invention
The present invention is directed to the deficiency that above-mentioned prior art exists, it is provided that a kind of sea food flavor noodles improving trophic structure, taste mellow and preparation method thereof.
The technical scheme is that a kind of sea food flavor noodles, its component is calculated by weight as: marine product 30-80 part, wheat flour 1-6 part, cassava modified starch 1-9 part, potato starch 20-30 part, konjaku powder 1-5 part, sodium bicarbonate aqueous solution 0.1-0.3 part, seafood extract 0.05-0.3 part, oil 1-4 part, Sal 0.5-1.5 part, white pepper powder 0.1-0.3 part and vegetable 20-35 part.
Wherein, described seafood extract is that marine product is formed with the common enzymolysis of marine product meat spray drying by its cooking liquor.
Described marine product be salmon fish meat, squid meat, tuna, codfish, peeled shrimp, blood-snow crab meat, Spanish mackerel meat, Stichopus japonicus, Carnis Haliotidis meat, Hemerocallis citrina Baroni the flesh of fish, with the flesh of fish, fish roe, scallop fourth or sea snail meat one or more mix.
Described oil is salad oil.
In described sodium bicarbonate aqueous solution, sodium bicarbonate is 1:1 with the weight ratio of water.
Described vegetable is Chinese cabbage, Herba Spinaciae, Radix Dauci Sativae, Xiaoqinling Nature Reserve, Herba Apii graveolentis, Folium Allii tuberosi, cabbage, Caulis et Folium Lactucae Sativae or Fructus Lycopersici esculenti.
The preparation method of a kind of sea food flavor noodles described above, comprises the following steps:
(1) marine product processes: below 10 DEG C under condition, marine product is processed into peeling, bones, removes dirty, to remove raw meat raw material, be cut into the meat cubelets of 0.2-0.5cm, freezing stand-by under-18 DEG C of conditions;
(2) batch mixing is cut and is mixed: takes 30-80 part step (1) marine product obtained and mixes with 20-35 part vegetable, cuts and mix 5-6min; Add 0.5-1.5 part Sal, cut and mix 5-6min; Add 0.1-0.3 part sodium bicarbonate aqueous solution, cut and mix 2-4min; Add 1-6 part wheat flour, 1-9 part cassava modified starch, 20-30 part potato starch, 1-5 part konjaku powder, 0.05-0.3 part seafood extract, 1-4 part oil and 0.1-0.3 part white pepper powder, continue to cut and mix to minced fish smooth surface shinny and thickness is flexible, at 10 DEG C with bottom discharge;
(3) vacuum stirring: the batch mixing of step (2) is stirred when 0.2-0.25MPa 5-7min;
(4) cold preservation: material cold preservation 6h under 0-8 DEG C of condition that step (3) is obtained;
(5) molding blanching: taking material molding in forming machine of step (4) cold preservation, then blanching under 90-95 DEG C of condition, obtains noodles;
(6) cooling control water: the noodles of step (5) blanching are placed in 0 DEG C of frozen water after cooling, control water;
(7) quick-freezing packaging: noodles step (6) obtained carry out quick-freezing under-60 DEG C��-30 DEG C conditions, then coil molding, evacuation is packed, freezen protective under-18 DEG C of conditions.
The invention has the beneficial effects as follows:
1, marine product contains abundant nutritional labeling, and simultaneously rich in ensureing protein, fat, vitamin and inorganic salt necessary to health, wherein the content of DHA, EPA, calcium, ferrum, zinc, selenium and various active material is especially considerably beyond terraria.
2, konjaku powder contain needed by human body more than 10 seed amino acids and various trace elements, there is the characteristics such as low fat, high microsteping, good water absorption, expansion rate are high, there is clean blood, blood fat reducing, blood sugar lowering, blood pressure lowering, balance salinity, replenish the calcium, lose weight, improve looks, keep healthy, give protection against cancer, the medical value such as catharsis and toxin expelling.
3, marine product, vegetable and konjaku powder are joined in noodles by the present invention, producing unique flavor, absorption nutritious, easy, the simply various simultaneously easily stored sea food flavor noodles of eating method while retaining conventional noodles nutritional labeling, solving existing noodles can only increase the defect that energy can not supplement the nutrients well. And product of the present invention carries out vacuum packaging, without any preservative, extend the shelf life.
Detailed description of the invention
Below in conjunction with example, principles of the invention and feature being described, example is served only for explaining the present invention, is not intended to limit the scope of the present invention.
Embodiment 1
A kind of sea food flavor noodles, its component is calculated by weight as: salmon fish meat 30g, wheat flour 2g, cassava modified starch 1g, potato starch 20g, konjaku powder 1g, sodium bicarbonate aqueous solution 0.1g (weight ratio of sodium bicarbonate and water is 1:1), seafood extract 0.2g, Oleum Arachidis hypogaeae semen 1g, Sal 0.5g, white pepper powder 0.3g and Chinese cabbage 20g.
The preparation method of sea food flavor noodles described above, comprises the following steps:
(1) marine product processes: below 10 DEG C under condition, salmon fish is processed into peeling, bones, removes dirty, to remove raw meat raw material, be cut into the meat cubelets of 0.2-0.5cm, freezing stand-by under-18 DEG C of conditions;
(2) batch mixing is cut and is mixed: takes the salmon fish meat that 30g step (1) obtains and mixes with 20g Chinese cabbage, cuts and mix 5-6min; Add 0.5g Sal, cut and mix 5-6min; Add 0.1g sodium bicarbonate aqueous solution, cut and mix 2-4min; Add 2g wheat flour, 1g cassava modified starch, 20g potato starch, 1g konjaku powder, 0.2g salmon fish meat extract, 1g salad oil and 0.3g white pepper powder, continue to cut and mix to minced fish smooth surface shinny and thickness is flexible, at 10 DEG C with bottom discharge;
(3) vacuum stirring: the batch mixing of step (2) is stirred when 0.2-0.25MPa 5-7min;
(4) cold preservation: material cold preservation 6h under 0-8 DEG C of condition that step (3) is obtained;
(5) molding blanching: taking material molding in forming machine of step (4) cold preservation, then blanching under 90-95 DEG C of condition, obtains noodles;
(6) cooling control water: the noodles of step (5) blanching are placed in 0 DEG C of frozen water after cooling, control water;
(7) quick-freezing packaging: noodles step (6) obtained carry out quick-freezing under-60 DEG C��-30 DEG C conditions, then coil molding, evacuation is packed, freezen protective under-18 DEG C of conditions.
Embodiment 2
A kind of sea food flavor noodles, its component is calculated by weight as: peeled shrimp 50g, wheat flour 5g, cassava modified starch 5g, potato starch 25g, konjaku powder 3g, sodium bicarbonate aqueous solution 0.2g (in described sodium bicarbonate aqueous solution, sodium bicarbonate is 1:1 with the weight ratio of water), seafood extract 0.1g, salad oil 2g, Sal 1.0g, white pepper powder 0.1g and Herba Spinaciae 30g.
The preparation method of sea food flavor noodles described above, comprises the following steps:
(1) marine product processes: below 10 DEG C under condition, shrimp is processed into peeling, bones, removes dirty, to remove raw meat raw material, be cut into the meat cubelets of 0.2-0.5cm, freezing stand-by under-18 DEG C of conditions;
(2) batch mixing is cut and is mixed: takes the peeled shrimp that 50g step (1) obtains and mixes with 30g Herba Spinaciae, cuts and mix 5-6min; Add 1.0g Sal, cut and mix 5-6min; Add 0.2g sodium bicarbonate aqueous solution, cut and mix 2-4min; Add 5g wheat flour, 5g cassava modified starch, 25g potato starch, 3g konjaku powder, 0.1g Macrobrachium nipponensis extract, 2g salad oil and 0.1g white pepper powder, continue to cut and mix to minced fish smooth surface shinny and thickness is flexible, at 10 DEG C with bottom discharge;
(3) vacuum stirring: the batch mixing of step (2) is stirred when 0.2-0.25MPa 5-7min;
(4) cold preservation: material cold preservation 6h under 0-8 DEG C of condition that step (3) is obtained;
(5) molding blanching: taking material molding in forming machine of step (4) cold preservation, then blanching under 90-95 DEG C of condition, obtains noodles;
(6) cooling control water: the noodles of step (5) blanching are placed in 0 DEG C of frozen water after cooling, control water;
(7) quick-freezing packaging: noodles step (6) obtained carry out quick-freezing under-60 DEG C��-30 DEG C conditions, then coil molding, evacuation is packed, freezen protective under-18 DEG C of conditions.
Embodiment 3
A kind of sea food flavor noodles, its component is calculated by weight as: Spanish mackerel meat 80g, wheat flour 6g, cassava modified starch 9g, potato starch 30g, konjaku powder 5g, sodium bicarbonate aqueous solution 0.3g (in sodium bicarbonate aqueous solution, sodium bicarbonate is 1:1 with the weight ratio of water), seafood extract 0.3g, salad oil 4g, Sal 1.5g, white pepper powder 0.3g and Herba Apii graveolentis 35g.
The preparation method of sea food flavor noodles described above, comprises the following steps:
(1) marine product processes: below 10 DEG C under condition, Spanish mackerel is processed into peeling, bones, removes dirty, to remove raw meat raw material, be cut into the meat cubelets of 0.2-0.5cm, freezing stand-by under-18 DEG C of conditions;
(2) batch mixing is cut and is mixed: takes the Spanish mackerel meat that 80g step (1) obtains and mixes with 35g Herba Apii graveolentis, cuts and mix 5-6min; Add 1.5g Sal, cut and mix 5-6min; Add 0.3g sodium bicarbonate aqueous solution, cut and mix 2-4min; Add 6g wheat flour, 9g cassava modified starch, 30g potato starch, 5g konjaku powder, 0.3g Spanish mackerel meat extract, 4g salad oil and 0.3g white pepper powder, continue to cut and mix to minced fish smooth surface shinny and thickness is flexible, at 10 DEG C with bottom discharge;
(3) vacuum stirring: the batch mixing of step (2) is stirred when 0.2-0.25MPa 5-7min;
(4) cold preservation: material cold preservation 6h under 0-8 DEG C of condition that step (3) is obtained;
(5) molding blanching: taking material molding in forming machine of step (4) cold preservation, then blanching under 90-95 DEG C of condition, obtains noodles;
(6) cooling control water: the noodles of step (5) blanching are placed in 0 DEG C of frozen water after cooling, control water;
(7) quick-freezing packaging: noodles step (6) obtained carry out quick-freezing under-60 DEG C��-30 DEG C conditions, then coil molding, evacuation is packed, freezen protective under-18 DEG C of conditions.
Sea food flavor noodles and the presently commercially available wheat flour noodles below selecting the embodiment of the present invention 1��3 method to prepare, adopt same procedure that its nutritional labeling is detected, in Table 1:
The each noodles nutritional labeling of table 1
From table 1 it follows that compared to common wheat flour noodles, the sea food flavor noodles of the present invention have significantly high nutritive value, wherein contain the nutritional labelings such as rich in protein, carbohydrate, vitamin, calcium, ferrum, zinc, selenium.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all within the spirit and principles in the present invention, any amendment of making, equivalent replacement, improvement etc., should be included within protection scope of the present invention.

Claims (7)

1. sea food flavor noodles, its component is calculated by weight as: marine product 30-80 part, wheat flour 1-6 part, cassava modified starch 1-9 part, potato starch 20-30 part, konjaku powder 1-5 part, sodium bicarbonate aqueous solution 0.1-0.3 part, seafood extract 0.05-0.3 part, oil 1-4 part, Sal 0.5-1.5 part, white pepper powder 0.1-0.3 part and vegetable 20-35 part.
2. sea food flavor noodles according to claim 1, it is characterised in that described seafood extract is that marine product is formed with the common enzymolysis of marine product meat spray drying by its cooking liquor.
3. sea food flavor noodles according to claim 1 and 2, it is characterized in that, described marine product be salmon fish meat, squid meat, tuna, codfish, peeled shrimp, blood-snow crab meat, Spanish mackerel meat, Stichopus japonicus, Carnis Haliotidis meat, Hemerocallis citrina Baroni the flesh of fish, with the flesh of fish, fish roe, scallop fourth or sea snail meat one or more mix.
4. sea food flavor noodles according to claim 1, it is characterised in that described oil is salad oil.
5. sea food flavor noodles according to claim 1, it is characterised in that in described sodium bicarbonate aqueous solution, sodium bicarbonate is 1:1 with the weight ratio of water.
6. sea food flavor noodles according to claim 1, it is characterised in that described vegetable is Chinese cabbage, Herba Spinaciae, Radix Dauci Sativae, Xiaoqinling Nature Reserve, Herba Apii graveolentis, Folium Allii tuberosi, cabbage, Caulis et Folium Lactucae Sativae or Fructus Lycopersici esculenti.
7. the preparation method of sea food flavor noodles described in a claim 1, it is characterised in that comprise the following steps:
(1) marine product processes: below 10 DEG C under condition, marine product is processed into peeling, bones, removes dirty, to remove raw meat raw material, be cut into the meat cubelets of 0.2-0.5cm, freezing stand-by under-18 DEG C of conditions;
(2) batch mixing is cut and is mixed: takes 30-80 part step (1) marine product obtained and mixes with 20-35 part vegetable, cuts and mix 5-6min; Add 0.5-1.5 part Sal, cut and mix 5-6min; Add 0.1-0.3 part sodium bicarbonate aqueous solution, cut and mix 2-4min; Add 1-6 part wheat flour, 1-9 part cassava modified starch, 20-30 part potato starch, 1-5 part konjaku powder, 0.05-0.3 part seafood extract, 1-4 part oil and 0.1-0.3 part white pepper powder, continue to cut and mix to minced fish smooth surface shinny and thickness is flexible, at 10 DEG C with bottom discharge;
(3) vacuum stirring: the batch mixing of step (2) is stirred when 0.2-0.25MPa 5-7min;
(4) cold preservation: material cold preservation 6h under 0-8 DEG C of condition that step (3) is obtained;
(5) molding blanching: taking material molding in forming machine of step (4) cold preservation, then blanching under 90-95 DEG C of condition, obtains noodles;
(6) cooling control water: the noodles of step (5) blanching are placed in 0 DEG C of frozen water after cooling, control water;
(7) quick-freezing packaging: noodles step (6) obtained carry out quick-freezing under-60 DEG C��-30 DEG C conditions, then coil molding, evacuation is packed, freezen protective under-18 DEG C of conditions.
CN201511025915.9A 2015-12-31 2015-12-31 Seafood flavour noodles and preparation method thereof Pending CN105639444A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106173953A (en) * 2016-07-20 2016-12-07 渤海大学 The colorful fish-noodle of Cordyceps militaris (L.) Link. vegetable nutrient and processing method thereof
CN107136413A (en) * 2017-07-19 2017-09-08 烟台问天阁生物科技有限公司 A kind of sea cucumber dough sheet/noodles and preparation method thereof
CN107334057A (en) * 2016-06-16 2017-11-10 西昌学院 A kind of preparation method of konjaku potato noodles
CN108576588A (en) * 2018-04-17 2018-09-28 贵阳学院 A kind of processing method in giant salamander children face
CN108902656A (en) * 2018-06-29 2018-11-30 想念食品股份有限公司 Fresh shrimp anaphylactogen minimizing technology, the fresh shrimp of removal anaphylactogen, shrimp flavour noodle and preparation method thereof

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CN101011164A (en) * 2007-02-12 2007-08-08 卢建中 Fish noodle and production 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
CN102696961A (en) * 2012-05-31 2012-10-03 马健 Vegetable fish noodles and method for preparing same
CN104382097A (en) * 2014-11-17 2015-03-04 江南大学 Low-temperature acid-induced minced fish product with high gel strength and production method of minced fish product

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
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
CN102696961A (en) * 2012-05-31 2012-10-03 马健 Vegetable fish noodles and method for preparing same
CN104382097A (en) * 2014-11-17 2015-03-04 江南大学 Low-temperature acid-induced minced fish product with high gel strength and production method of minced fish product

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107334057A (en) * 2016-06-16 2017-11-10 西昌学院 A kind of preparation method of konjaku potato noodles
CN106173953A (en) * 2016-07-20 2016-12-07 渤海大学 The colorful fish-noodle of Cordyceps militaris (L.) Link. vegetable nutrient and processing method thereof
CN107136413A (en) * 2017-07-19 2017-09-08 烟台问天阁生物科技有限公司 A kind of sea cucumber dough sheet/noodles and preparation method thereof
CN108576588A (en) * 2018-04-17 2018-09-28 贵阳学院 A kind of processing method in giant salamander children face
CN108902656A (en) * 2018-06-29 2018-11-30 想念食品股份有限公司 Fresh shrimp anaphylactogen minimizing technology, the fresh shrimp of removal anaphylactogen, shrimp flavour noodle and preparation method thereof

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