CN107343597A

CN107343597A - A kind of production method of whitebait noodle and products thereof

Info

Publication number: CN107343597A
Application number: CN201610296089.XA
Authority: CN
Inventors: 向左胜
Original assignee: Zhangjiajie Jiangya Zousheng Fishery Aquatic Product Development Co Ltd
Current assignee: Zhangjiajie Jiangya Zousheng Fishery Aquatic Product Development Co Ltd
Priority date: 2016-05-08
Filing date: 2016-05-08
Publication date: 2017-11-14

Abstract

A kind of production method of whitebait noodle, it is that quick freeze to 35~30 DEG C, after 24 hours thaw by freezing in 40 minutes by fresh silverfish, is then 20~40 by weight ratio by the fresh silverfish after defrosting and flour：100 is well mixed, adds suitable quantity of water moistening, dough is made, then processes noodles.Then the present invention is thawed using first by fresh silverfish freezing processing, noodles is mixed and made into flour at low temperature, low temperature drying forms, product has higher nutritive value, can improve human body and exempt from prestressing, there is certain preventive and therapeutic action to urine urgency-frequency, and compared with similar products, its chewy is good, resistant to cook, and product color is good non-yellowing, deposit long and be not easy to become sour, holding time length.

Description

A kind of production method of whitebait noodle and products thereof

Technical field

The present invention relates to food processing technology field, more particularly to a kind of production method of alimentary paste and products thereof.

Background technology

Noodles are a kind of traditional foods, and it, by milling, adds appropriate water and additive is squeezed into using wheat as raw material Type, finished product is obtained after air-drying.Existing noodles species is more, but mouthfeel and nutritive value are relatively simple.With the hair of economy Exhibition and the improvement of people's living standards, requirement to food also more and more higher is not only delicious, but also requires that natural food is pacified Entirely, nutrition and health care.A kind of " noodles containing fish components and preparation method thereof " disclosed in Chinese patent （200810178036.3）, it is mixed by the additive such as wheat flour, the flesh of fish and sugar, salt, and it is suitable for is eaten with dried noodles, It should not be cooked edible.

Silverfish（salangid）It is a kind of fresh-water fishes, survival distribution is in East Asia salt water and fresh water, its protein, amino Acid content is quite abundant, and nutritive value is high, there is kidney tonifying to increase sun, dispel empty promoting blood circulation, beneficial spleen moistening lung and other effects, is that first-class nourishing is mended Product.Silverfish is not as a kind of globality food applications (i.e. internal organ, head, wing remove, overall edible), the function that its health lengthens one's life Confirmed by international nutrition educational circles.Noodles are made it has been reported that " a kind of wild whitebait disclosed in Chinese patent application using silverfish Noodles and preparation method thereof "（ 201310663424.1）, by flour 80-110kg, silverfish juice powder 8-10kg, winter lotus 0.2- 0.4kg, white lotus 0.7-1.1kg, Qian Shi 2-4kg are mixed, and have the characteristics of delicious flavour, tender smooth.Existing silverfish system Make in the technology of noodles, two major defects be present, first, noodles chewy is poor, easily boils paste and become rotten；Second, dried seedling Bar turns to be yellow, and easily becomes sour, and the holding time is short.

The content of the invention

It is an object of the invention to provide a kind of slender preparation method of silverfish, it not only remains silverfish to greatest extent Nutritional ingredient, and product colour does not turn yellow, and chewy is good, very resistant to cook, shelf lives length.

To reach above-mentioned purpose, the technical scheme is that：A kind of production method of whitebait noodle, it is that fresh silverfish exists Quick freeze to -35~-30 DEG C, after 24 hours thaw, and is by weight with flour by the silverfish after defrosting by freezing in 40 minutes 20~40：100 are mixed evenly, and then process noodles.

Preferably, the weight proportion of the silverfish and flour is 30： 100.

Preferably, being added with salt in the noodles that the silverfish makes with flour, the addition of salt is silverfish and flour weight The 0.1~0.3% of amount.

Preferably, the addition of salt is the 0.2% of silverfish and flour weight.

Preferably, the method for the defrosting is that the silverfish of freezing is thawed with less than 20 DEG C water immersions.

Preferably, the mixture of silverfish and flour is made into dough, bar is then cut into, is carried out in 40 DEG C of temperature below Dry, packaging.

Preferably, drying temperature is not higher than 30 DEG C.

A kind of whitebait noodle produced according to described production method.

The present invention is used fresh silverfish freezing processing now, then thaws at low temperature, noodles, low temperature are mixed and made into flour Drying forms, and it prevents the conversion of the nutritional ingredient such as amino acid in silverfish to lose to greatest extent, and product has higher battalion Value is supported, human body can be improved and exempt from prestressing, there is certain preventive and therapeutic action to urine urgency-frequency, and compared with similar products, its Chewy is good, resistant to cook, and product color is good non-yellowing, deposits be not easy to become sour long, holding time length.

Embodiment

Embodiments of the invention are given below, describe the present invention in detail.

Embodiment 1

The noodles of the present embodiment are made up of following raw material：Flour 100kg, fresh silverfish 30kg, salt 0.26kg, its production method It is that quick freeze to -34 DEG C, after 24 hours with 20 DEG C of cold water soaks thawed, then will solution by freezing in 40 minutes by fresh silverfish Fresh silverfish after jelly is well mixed with flour, adds suitable quantity of water moistening, dough is made, is made with flour stranding machine under 20 DEG C of temperature below Into noodles, then dried at 30 DEG C, packaging.

Embodiment 2

The noodles of the present embodiment are made up of following raw material：Flour 100kg, fresh silverfish 35kg, salt 0.26kg, its production method It is that quick freeze to -34 DEG C, after 24 hours with -20 DEG C of cold water soaks thawed, then will solution by freezing in 40 minutes by fresh silverfish Fresh silverfish after jelly is well mixed with flour, adds suitable quantity of water moistening, dough is made, is made with flour stranding machine under 20 DEG C of temperature below Into noodles, then dried at 30 DEG C, packaging.

Embodiment 3

The noodles of the present embodiment are made up of following raw material：Flour 100kg, fresh silverfish 40kg, salt 0.42kg, its production method It is that quick freeze to -30 DEG C, after 24 hours with -20 DEG C of cold water soaks thawed, then will solution by freezing in 40 minutes by fresh silverfish Fresh silverfish after jelly is well mixed with flour, adds suitable quantity of water moistening, dough is made, is made with flour stranding machine under 20 DEG C of temperature below Into noodles, then dried at 30 DEG C, packaging.

Embodiment 4

The noodles of the present embodiment are made up of following raw material：Flour 100kg, fresh silverfish 20kg, salt 0.36kg, its production method It is that quick freeze to -35 DEG C, after 24 hours with -20 DEG C of cold water soaks thawed, then will solution by freezing in 40 minutes by fresh silverfish Fresh silverfish after jelly is well mixed with flour, adds suitable quantity of water moistening, dough is made, is made with flour stranding machine under 20 DEG C of temperature below Into noodles, then dried under 40 DEG C of temperature below, packaging.

Embodiment 1 is preferred scheme.

Claims

A kind of 1. production method of whitebait noodle, it is characterised in that be by fresh silverfish in 40 minutes quick freeze to -35~- 30 DEG C, freezing is thawed after 24 hours, is 20~40 by weight by the silverfish after defrosting and flour：100 are mixed evenly, Then noodles are processed.
2. the production method of whitebait noodle according to claim 1, it is characterised in that the weight of the silverfish and flour is matched somebody with somebody Than for 30： 100.
3. the production method of whitebait noodle according to claim 1 or claim 2, it is characterised in that the silverfish makes with flour Salt is added with noodles, the addition of salt is the 0.1~0.3% of silverfish and flour weight.
4. the production method of whitebait noodle according to claim 4, it is characterised in that the addition of salt is silverfish and flour weight The 0.2% of amount.
5. the production method of whitebait noodle according to claim 1, it is characterised in that the method for the defrosting is by freezing Silverfish is thawed with less than 20 DEG C water immersions.
6. the production method of whitebait noodle according to claim 1, it is characterised in that the mixture of silverfish and flour is made Dough, bar is then cut into, is dried in 40 DEG C of temperature below, packaging.
7. the production method of whitebait noodle according to claim 6, it is characterised in that drying temperature is not higher than 30 DEG C.
8. the whitebait noodle produced in accordance with the method for claim 1.