CN106261532A - Flesh of fish alimentary paste dough - Google Patents
Flesh of fish alimentary paste dough Download PDFInfo
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- CN106261532A CN106261532A CN201610667013.3A CN201610667013A CN106261532A CN 106261532 A CN106261532 A CN 106261532A CN 201610667013 A CN201610667013 A CN 201610667013A CN 106261532 A CN106261532 A CN 106261532A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 42
- 235000014347 soups Nutrition 0.000 claims abstract description 22
- 238000007710 freezing Methods 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 9
- 239000010452 phosphate Substances 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- 108010068370 Glutens Proteins 0.000 claims abstract description 6
- 235000021312 gluten Nutrition 0.000 claims abstract description 6
- 244000144977 poultry Species 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims description 17
- 230000008014 freezing Effects 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
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- 238000010411 cooking Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
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- 241000222336 Ganoderma Species 0.000 claims description 6
- 239000000945 filler Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000013580 sausages Nutrition 0.000 claims description 6
- 239000002356 single layer Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
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- 240000000599 Lentinula edodes Species 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
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- 239000000835 fiber Substances 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
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- 239000011574 phosphorus Substances 0.000 description 2
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- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta Species 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
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- 206010030113 Oedema Diseases 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
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- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
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- 239000002304 perfume Substances 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
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- 229940046009 vitamin E Drugs 0.000 description 1
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Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of flesh of fish alimentary paste dough, be made up of the raw material of following weight portion: minced fish, 25～28 parts；Freshly-slaughtered poultry egg liquid, 6～9 parts；Old hen soup, 15～18 parts；Gluten flour, 33～40 parts；Radix Dauci Sativae, 1.5～1.8 parts；Herba Apii graveolentis, 1.5～1.6 parts；Salt, 0.6～0.8 part；Phosphate, 0.02～0.03 part；Sugar, 0.8～1 part；Monosodium glutamate, 0.2～0.3 part.Minced fish is processed by modern food technology is reasonably combined by the present invention with flour, vegetable, its product design is exquisite, the structure matching crisp smooth mouth of rear mouthfeel, delicious in taste of boiling attractive in appearance, compressing, the quick-freezing technique of unique raw system and not straight forming, make that product is more perfect maintains fresh mouthfeel, taste, more because being face embryo, the any appearance forrns oneself liked can be processed into, be a preferable high protein and low fat quality-assured food.
Description
Technical field
The present invention relates to a kind of wheaten food, specifically one flesh of fish alimentary paste dough.
Background technology
The noodles sold currently on the market, form is mainly with dried noodle (fine dried noodles), fresh wetted surface (noodles of on-the-spot processing), side
Just face etc. are main, though dried noodle long shelf-life, dried noodle mouthfeel is the most delicious；Fresh wetted surface is accomplished by adding to improve the shelf-life
Add more additive；Most instant noodles are then fried food, and the fat content of fried food is higher, does not the most seek
Support, and containing a lot of harmful substances, be therefore referred to as " junk food ", although have the instant noodles of non-fired at present, but mainly
With starch for processing raw material, therefore nutritional labeling is the most single.Along with improving rapidly and people's food peace of China's economic level
The enhancing of full consciousness, the raw food processed of healthy green functional collocation type is increasingly favored by consumers in general, therefore carries
It is that current food service industry suffers from a problem that for a kind of food made from wheat nutritious, delicious in taste.
Summary of the invention
The technical problem to be solved is to provide a kind of flesh of fish alimentary paste dough.
For solving above-mentioned technical problem, the technical scheme is that flesh of fish alimentary paste dough, by following weight portion
Raw material is made: minced fish, 25～28 parts；Freshly-slaughtered poultry egg liquid, 6～9 parts；Old hen soup, 15～18 parts；Gluten flour, 33～40 parts；Recklessly
Radix Raphani, 1.5～1.8 parts；Herba Apii graveolentis, 1.5～1.6 parts；Salt, 0.6～0.8 part；Phosphate, 0.02～0.03 part；Sugar, 0.8～1 part；
Monosodium glutamate, 0.2～0.3 part.
As preferably, described old hen soup is boiled by following dispensing and forms: 100 parts of old hen Carnis Gallus domesticus, cooking wine 1 part, Flos Allii Fistulosi 1
Part, 5 parts of Lentinus Edodes, Fructus Lycii 3 parts, Fructus Jujubae 3 parts, salt 3 parts, Ganoderma 10 parts, Rhizoma Dioscoreae 20 parts；Described old hen soup is boiled by following steps
Form: in pot, first pour the water of old hen soup ingredients by weight part 3 times into, then by old hen Carnis Gallus domesticus, cooking wine, Flos Allii Fistulosi, Lentinus Edodes, Chinese holly
Qi, Fructus Jujubae, Ganoderma are poured in pot, then are smashed to pieces into by Rhizoma Dioscoreae in Rhizoma dioscoreae paste addition pot, boil 30～40 minutes after stirring,
Rear addition salt stirs, and filters upper strata impurity, had both obtained old hen soup.
As preferably, described old hen Carnis Gallus domesticus selects chicken to be age the hen of raising scattered of 3～5 years, hen health remove internal organs and
Head, and it is cut into block.
Above-mentioned flesh of fish alimentary paste dough, is made up of following steps:
Step one, cut and mix
Get the raw materials ready: minced fish is thawed to central temperature at ± 2 DEG C；Radix Dauci Sativae and the Herba Apii graveolentis of defoliation cut mix to little granule standby；Other is former
Material weighs, standby；
Start cutmixer, first the minced fish thawed is cut 1.5 minutes with 1800 revs/min, cut and start to unite to minced fish, be subsequently adding
Phosphate and salt, after cutting 30 seconds with 1800 revs/min, cut 30 seconds with 3600 revs/min, cut out minced fish viscosity, have the fiber sense of wire drawing,
Being subsequently adding egg liquid to cut 30 seconds with 1800 revs/min, minced fish and egg liquid can uniformly merge, and reducing speed is 200 revs/min of additions
Fines sugar, monosodium glutamate, add flour, chicken soup, keep 1800 revs/min of speed to cut and mix 1 minute after 30 seconds mix homogeneously, thin to surface
Greasy without granular sensation, toughness, glossy, it is eventually adding and cuts thin Radix Dauci Sativae, the mixing of Herba Apii graveolentis grain can go out filling, stuffing material central temperature
Cannot be more than 8 DEG C；
The stuffing material accomplished fluently is put into 0～4 DEG C of fresh-keeping warehouse standby, fill in production tracing log and production tracing card；
Step 2, record, tying
Stuffing material is poured in sausage filler charging basket, starts sausage filler, record by diameter 5cm, a length of 7cm Cylindric Packaging Bag,
Specification 200g/ bag, carries out tying with clipping machine；
Step 3, balance, quick-freezing
Will confirm that is spread in a single layer by the sequencing of process time for qualified product freezes in the enterprising scanning frequency of mono-frozen machine chain, makes product
The central temperature of product is packed below-18 DEG C, or is spread in a single layer and puts into quick freezing repository on dish singly freezing, and quick freezing repository temperature is maintained at-
25 DEG C, singly freezing during balance can not be the thickest in dish, prevents deformation of products, freezes impermeable and packaging difficulty；
Step 4, vanning
Requiring correctly to identify outside case according to order, put the quality certification in case, with adhesive tape, case closedtop is good, adhesive tape should be pasted smooth,
Fold, adhesive tape both sides must not be had to answer almost symmetry；
Step 5, warehouse-in
Qualified product of casing is placed on the freezer cold preservation of less than-18 DEG C, and product temperature is below-18 DEG C, and storage period is 12
Individual month.
Owing to have employed technique scheme, minced fish is rationally taken by modern food technology by the present invention with flour, vegetable
Joining and process, its product design is exquisite, the structure matching crisp smooth mouth of rear mouthfeel, delicious in taste of boiling attractive in appearance, compressing, unique
Raw system and the quick-freezing technique of not straight forming, make that product is more perfect maintains fresh mouthfeel, taste, more because being face
Embryo, can be processed into any appearance forrns oneself liked, and is a preferable high protein and low fat quality-assured food.
The raw material that this product is used: flesh of fish fat content is low, the folic acid contained, vitamin B2, vitamin B12 etc. are tieed up raw
Element, has nourishing stomach invigorating, inducing diuresis to remove edema, lactogenesis, heat-clearing and toxic substances removing, effect of the antitussive therapeutic method to keep the adverse QI flowing downwards；Magnesium elements, has cardiovascular system very well
Protective effect, the beneficially cardiovascular disease such as prophylaxis of hypertension, myocardial infarction；Also have vitamin A, ferrum, calcium, phosphorus etc., often eat
Fish also has nourishing the liver to enrich blood, effect of skin care hair care.
Detailed description of the invention
Embodiment 1
Below in conjunction with specific embodiment, the present invention is described further.
Flesh of fish alimentary paste dough, is made up of the raw material of following weight portion: minced fish, 26 parts；Freshly-slaughtered poultry egg liquid, 8 parts；Old hen
Soup, 16 parts；Gluten flour, 35 parts；Radix Dauci Sativae, 1.7 parts；Herba Apii graveolentis, 1.6 parts；Salt, 0.7 part；Phosphate, 0.03 part；Sugar, 0.9 part；
Monosodium glutamate, 0.3 part；Described old hen soup is boiled by following dispensing and forms: 100 parts of old hen Carnis Gallus domesticus, cooking wine 1 part, Flos Allii Fistulosi 1 part, perfume
5 parts of mushroom, Fructus Lycii 3 parts, Fructus Jujubae 3 parts, salt 3 parts, Ganoderma 10 parts, Rhizoma Dioscoreae 20 parts；Described old hen soup is boiled by following steps and forms:
In pot, first pour the water of old hen soup ingredients by weight part 3 times into, then by old hen Carnis Gallus domesticus, cooking wine, Flos Allii Fistulosi, Lentinus Edodes, Fructus Lycii, red
Fructus Jujubae, Ganoderma are poured in pot, then are smashed to pieces into by Rhizoma Dioscoreae in Rhizoma dioscoreae paste addition pot, boil 30～40 minutes, finally add after stirring
Enter salt to stir, filter upper strata impurity, both old hen soup, described old hen Carnis Gallus domesticus select chicken be age 3～5 years raise mother scattered
Chicken, hen health is removed internal organs and head, and is cut into block.
Above-mentioned flesh of fish alimentary paste dough, is made up of following steps:
Step one, cut and mix
Get the raw materials ready: minced fish is thawed to central temperature at ± 2 DEG C；Radix Dauci Sativae and the Herba Apii graveolentis of defoliation cut mix to little granule standby；Other is former
Material weighs, standby；
Start cutmixer, first the minced fish thawed is cut 1.5 minutes with 1800 revs/min, cut and start to unite to minced fish, be subsequently adding
Phosphate and salt, after cutting 30 seconds with 1800 revs/min, cut 30 seconds with 3600 revs/min, cut out minced fish viscosity, have the fiber sense of wire drawing,
Being subsequently adding egg liquid to cut 30 seconds with 1800 revs/min, minced fish and egg liquid can uniformly merge, and reducing speed is 200 revs/min of additions
Fines sugar, monosodium glutamate, add flour, chicken soup, keep 1800 revs/min of speed to cut and mix 1 minute after 30 seconds mix homogeneously, thin to surface
Greasy without granular sensation, toughness, glossy, it is eventually adding and cuts thin Radix Dauci Sativae, the mixing of Herba Apii graveolentis grain can go out filling, stuffing material central temperature
Cannot be more than 8 DEG C；
The stuffing material accomplished fluently is put into 0～4 DEG C of fresh-keeping warehouse standby, fill in production tracing log and production tracing card；
Step 2, record, tying
Stuffing material is poured in sausage filler charging basket, starts sausage filler, record by diameter 5cm, a length of 7cm Cylindric Packaging Bag,
Specification 200g/ bag, carries out tying with clipping machine；
Step 3, balance, quick-freezing
Will confirm that is spread in a single layer by the sequencing of process time for qualified product freezes in the enterprising scanning frequency of mono-frozen machine chain, makes product
The central temperature of product is packed below-18 DEG C, or is spread in a single layer and puts into quick freezing repository on dish singly freezing, and quick freezing repository temperature is maintained at-
25 DEG C, singly freezing during balance can not be the thickest in dish, prevents deformation of products, freezes impermeable and packaging difficulty；
Step 4, vanning
Requiring correctly to identify outside case according to order, put the quality certification in case, with adhesive tape, case closedtop is good, adhesive tape should be pasted smooth,
Fold, adhesive tape both sides must not be had to answer almost symmetry；
Step 5, warehouse-in
Qualified product of casing is placed on the freezer cold preservation of less than-18 DEG C, and product temperature is below-18 DEG C, and storage period is 12
Individual month.
Below for the content such as following table of the present embodiment flesh of fish every 100 grams of main nutrient composition of alimentary paste dough:
| Nutritional labeling | Content | Nutritional labeling | Content |
| Protein (g) | 15±0.5 | Calcium (mg) | 5±0.5 |
| Fat (g) | 1.2±0.2 | Phosphorus (mg) | 10±0.25 |
| Carbohydrate (g) | 75±5 | Potassium (mg) | 20±5 |
| Dietary fiber (g) | 0.3±0.01 | Copper (mg) | 0.3±0.005 |
| Vitamin E (mg) | 0.3±0.05 | Magnesium (mg) | 8±0.2 |
| Aminoacid (mg) | 40±5 | Ferrum (mg) | 1.6±0.02 |
| Nicotinic acid (mg) | Trace | Zinc (mg) | 0.8±0.02 |
| Riboflavin (mg) | Trace | Selenium (μ g) | 3±0.5 |
| Nicotinic acid (mg) | Trace | Manganese (mg) | 0.6±0.001 |
Embodiment 2
Flesh of fish alimentary paste dough, is made up of the raw material of following weight portion: minced fish, 26 parts；Freshly-slaughtered poultry egg liquid, 8 parts；Water, 16 parts；High
Gluten flour, 35 parts；Radix Dauci Sativae, 1.7 parts；Herba Apii graveolentis, 1.6 parts；Salt, 0.7 part；Phosphate, 0.03 part；Sugar, 0.9 part；Monosodium glutamate, 0.3
Part.
Manufacture method is same as in Example 1, and each Step Time, temperature parameter are consistent.
The dough that embodiment 1 and embodiment 2 obtain is taken respectively equivalent, and with nine sun board (model: JYS-N6) flour stranding machines
Extruder is extruded into the asperities bar of a diameter of 0.5cm, and two groups of embodiment noodles are carried out related experiment mensuration, the survey of embodiment 1
Determine result such as following table:
The testing result of embodiment 2 such as following table:
Comparative examples 1 and implement row 2 and can be seen that, embodiment 1 oppress noodles that alimentary paste dough produces irregular degree,
Natural broken strip degree, bending fracture rate, ripe strip-breaking rate, cooking loss aspect are due to the testing result of embodiment 2, and embodiment 1 He
The flesh of fish alimentary paste dough implementing row 2 differs only in the water that the employing of a kind of raw material is traditional, and another kind then have employed old hen
Soup, illustrates that the old hen soup adding the present invention not only improves the nutrition that flesh of fish alimentary paste dough is overall, and nutritional labeling is more complete
Face is reasonable, and adds its toughness producing noodles, is conducive to producing the noodles of more chewy.
The equipment used in the present invention is the common equipment of this area, does not repeats them here.
The foregoing is only the schematic detailed description of the invention of the present invention, be not limited to the scope of the present invention.Any
Those skilled in the art, equivalent variations done on the premise of without departing from the design of the present invention and principle and amendment, all
The scope of protection of the invention should be belonged to.
Claims (5)
1. flesh of fish alimentary paste dough, it is characterised in that be made up of the raw material of following weight portion: minced fish, 25～28 parts；Fresh hen egg
Liquid, 6～9 parts；Old hen soup, 15～18 parts；Gluten flour, 33～40 parts；Radix Dauci Sativae, 1.5～1.8 parts；Herba Apii graveolentis, 1.5～1.6
Part；Salt, 0.6～0.8 part；Phosphate, 0.02～0.03 part；Sugar, 0.8～1 part；Monosodium glutamate, 0.2～0.3 part.
2. flesh of fish alimentary paste dough as claimed in claim 1, it is characterised in that be made up of the raw material of following weight portion: fish
Gruel, 26 parts；Freshly-slaughtered poultry egg liquid, 8 parts；Old hen soup, 16 parts；Gluten flour, 35 parts；Radix Dauci Sativae, 1.7 parts；Herba Apii graveolentis, 1.6 parts；Salt,
0.7 part；Phosphate, 0.03 part；Sugar, 0.9 part；Monosodium glutamate, 0.3 part.
3. flesh of fish alimentary paste dough as claimed in claim 1, it is characterised in that described old hen soup is boiled by following dispensing
Form: 100 parts of old hen Carnis Gallus domesticus, cooking wine 1 part, Flos Allii Fistulosi 1 part, 5 parts of Lentinus Edodes, Fructus Lycii 3 parts, Fructus Jujubae 3 parts, salt 3 parts, Ganoderma 10 parts,
Rhizoma Dioscoreae 20 parts；Described old hen soup is boiled by following steps and forms: first pour old hen soup ingredients by weight part 3 times in pot into
Water, then pours into old hen Carnis Gallus domesticus, cooking wine, Flos Allii Fistulosi, Lentinus Edodes, Fructus Lycii, Fructus Jujubae, Ganoderma in pot, then smashs into Rhizoma Dioscoreae to pieces Rhizoma Dioscoreae
Mud adds in pot, boils 30～40 minutes, be eventually adding salt and stir after stirring, and filters upper strata impurity, had both obtained one's old mother
Chicken soup.
4. flesh of fish alimentary paste dough as claimed in claim 3, it is characterised in that: described old hen Carnis Gallus domesticus selects chicken age to be 3
～5 years raise hen scattered, hen health is removed internal organs and head, and is cut into block.
5. flesh of fish alimentary paste dough as claimed in claim 1, it is characterised in that be made up of following steps:
Step one, cut and mix
Get the raw materials ready: minced fish is thawed to central temperature at ± 2 DEG C；Radix Dauci Sativae and the Herba Apii graveolentis of defoliation cut mix to little granule standby；Other
Raw material weighing is good, standby；
Start cutmixer, first the minced fish thawed is cut 1.5 minutes with 1800 revs/min, cut and start to unite to minced fish, then add
Enter phosphate and salt, after cutting 30 seconds with 1800 revs/min, cut 30 seconds with 3600 revs/min, cut out minced fish viscosity, have the fiber of wire drawing
Sense, is subsequently adding egg liquid and cuts 30 seconds with 1800 revs/min, and minced fish and egg liquid can uniformly merge, and reducing speed is 200 revs/min
Add fines sugar, monosodium glutamate, add flour, chicken soup after 30 seconds mix homogeneously, keep 1800 revs/min of speed to cut and mix 1 minute, to table
Face exquisiteness without granular sensation, toughness, glossy, be eventually adding and cut thin Radix Dauci Sativae, the mixing of Herba Apii graveolentis grain can go out filling, stuffing material center
Temperature cannot be more than 8 DEG C；
The stuffing material accomplished fluently is put into 0～4 DEG C of fresh-keeping warehouse standby, fill in production tracing log and production tracing card；
Step 2, record, tying
Stuffing material is poured in sausage filler charging basket, starts sausage filler, record by diameter 5cm, a length of 7cm Cylindric Packaging Bag,
Specification 200g/ bag, carries out tying with clipping machine；
Step 3, balance, quick-freezing
Will confirm that is spread in a single layer by the sequencing of process time for qualified product freezes in the enterprising scanning frequency of mono-frozen machine chain, makes product
The central temperature of product is packed below-18 DEG C, or is spread in a single layer and puts into quick freezing repository on dish singly freezing, and quick freezing repository temperature is maintained at-
25 DEG C, singly freezing during balance can not be the thickest in dish, prevents deformation of products, freezes impermeable and packaging difficulty；
Step 4, vanning
Requiring correctly to identify outside case according to order, put the quality certification in case, with adhesive tape, case closedtop is good, adhesive tape should be pasted smooth,
Fold, adhesive tape both sides must not be had to answer almost symmetry；
Step 5, warehouse-in
Qualified product of casing is placed on the freezer cold preservation of less than-18 DEG C, and product temperature is below-18 DEG C, and storage period is 12
Individual month.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667013.3A CN106261532A (en) | 2016-08-15 | 2016-08-15 | Flesh of fish alimentary paste dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610667013.3A CN106261532A (en) | 2016-08-15 | 2016-08-15 | Flesh of fish alimentary paste dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261532A true CN106261532A (en) | 2017-01-04 |
Family
ID=57670836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610667013.3A Pending CN106261532A (en) | 2016-08-15 | 2016-08-15 | Flesh of fish alimentary paste dough |
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| Country | Link |
|---|---|
| CN (1) | CN106261532A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2016
- 2016-08-15 CN CN201610667013.3A patent/CN106261532A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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