CN112493467A - Instant fish noodles and preparation method thereof - Google Patents
Instant fish noodles and preparation method thereof Download PDFInfo
- Publication number
- CN112493467A CN112493467A CN201910868498.6A CN201910868498A CN112493467A CN 112493467 A CN112493467 A CN 112493467A CN 201910868498 A CN201910868498 A CN 201910868498A CN 112493467 A CN112493467 A CN 112493467A
- Authority
- CN
- China
- Prior art keywords
- fish
- noodles
- product
- deep sea
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 111
- 235000012149 noodles Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000047 product Substances 0.000 claims description 53
- 235000013372 meat Nutrition 0.000 claims description 32
- 239000011265 semifinished product Substances 0.000 claims description 19
- 238000004806 packaging method and process Methods 0.000 claims description 18
- 238000007789 sealing Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 12
- 229910052782 aluminium Inorganic materials 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 239000011888 foil Substances 0.000 claims description 12
- 240000003183 Manihot esculenta Species 0.000 claims description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 238000010257 thawing Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 7
- 241000934230 Anoectochilus roxburghii Species 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 4
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 claims 20
- 238000004519 manufacturing process Methods 0.000 claims 2
- 241001454694 Clupeiformes Species 0.000 claims 1
- 235000019513 anchovy Nutrition 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 150000001720 carbohydrates Chemical class 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 241001391944 Commicarpus scandens Species 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 235000013410 fast food Nutrition 0.000 abstract 1
- 241000719836 Anoectochilus formosanus Species 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 210000004556 brain Anatomy 0.000 description 4
- 235000014633 carbohydrates Nutrition 0.000 description 4
- 244000247747 Coptis groenlandica Species 0.000 description 3
- 235000002991 Coptis groenlandica Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000099774 Cuscuta salina Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 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
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 210000001525 retina Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 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
- 210000001015 abdomen Anatomy 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000003710 cerebral cortex Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- KYYWBEYKBLQSFW-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCC(O)=O KYYWBEYKBLQSFW-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- YZAZXIUFBCPZGB-KVVVOXFISA-N octadec-9-enoic acid;(z)-octadec-9-enoic acid Chemical compound CCCCCCCCC=CCCCCCCCC(O)=O.CCCCCCCC\C=C/CCCCCCCC(O)=O YZAZXIUFBCPZGB-KVVVOXFISA-N 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The embodiment of the invention discloses instant fish noodles and a preparation method thereof. The instant fish noodles provided by the invention adopt deep sea fish as a main raw material, and the product also has higher protein, lower fat and carbohydrate content; the fish noodle has the fish content of more than 90 percent, contains rich protein and very low heat, is purer than the fish noodles on the market, has high content of protein in minced fish, can ensure that the fish noodle is not easy to break and scatter after being shaped, and has chewy mouthfeel. According to the preparation method of the instant fish noodles provided by the invention, the fish noodles can be preserved at normal temperature and maintained to have unchanged taste and flavor by sterilizing at high temperature in a water bath, the fish noodles are convenient and quick to eat, a user does not need to boil the noodles in time, the fish noodles can be eaten by directly opening the bag and adding the fish noodles into the soup base, and the instant fish noodles not only have the advantage of convenience in eating of convenience food, but also have unique taste, rich nutrition, greenness and health.
Description
Technical Field
The invention relates to the technical field of instant food, in particular to instant fish noodles and a preparation method thereof.
Background
The fish has rich nutrition, and the fish noodles are very popular with people. The existing noodles are basically instant noodles or fish noodles with high wheat flour content, the calorie and the carbohydrate of the existing noodles are often high, and people often eat the food, so that the calorie and the carbohydrate which are taken every day are far higher than the demand. At present, most of fish noodles in the market are dry noodles or frozen noodles, users need to soak the fish noodles in advance when wanting to eat the fish noodles, the fish noodles are boiled after soaking, the making time is very long, and the fish meat content in the fish noodles is low, and the taste is not good.
Disclosure of Invention
The invention provides instant fish noodles and a preparation method thereof, and aims to solve the problems that the existing fish noodles are inconvenient to use, the fish content in the fish noodles is low, and the taste is poor.
In a first aspect, the present invention provides instant fish noodles, which are prepared from the following raw materials:
deep sea minced fish, water, cassava starch, edible salt and spices;
wherein the content of the deep-sea fish meat paste is more than 90 wt%.
With reference to the first aspect, in a first achievable form of the first aspect, the deep-sea fish meat emulsion is contained in an amount of 90 to 95 wt%.
With reference to the first implementable manner of the first aspect, in a second implementable manner of the first aspect, the deep-sea fish meat emulsion is a deep-sea anoectochilus roxburghii meat emulsion.
In a second aspect, the present invention also provides a method for preparing instant fish noodles, comprising the steps of:
weighing deep sea fish meat paste, water, cassava starch, edible salt and spices according to preset proportioning content, wherein the content of the deep sea fish meat paste is more than 90 wt%, the deep sea fish meat paste is deep sea anoectochilus roxburghii meat paste, the protein content in the deep sea anoectochilus roxburghii meat paste is 9.5g/100g, the DHA content is 41.2mg/100g, and the EPA content is 19.8mg/100 g;
pulping the deep sea minced fish;
mixing and stirring the water, the cassava starch, the edible salt and the spices with the pulped deep sea fish meat paste;
carrying out product molding on the mixed and stirred raw materials;
steaming and shaping the formed product;
pre-cooling the steamed and shaped product;
quickly freezing the pre-cooled product at a temperature below-35 ℃ and a central temperature below-18 ℃;
carrying out inner packaging on the quick-frozen product, wherein air holes are formed in the frozen packaging bag;
carrying out external packaging on the product after internal packaging;
sealing the semi-finished product obtained after the external packaging, warehousing and storing at-18 ℃;
thawing the semi-finished product;
filling the unfrozen semi-finished product into an aluminum foil bag according to the specified gram weight specification;
sealing the aluminum foil bag by using a sealing machine;
putting the filled semi-finished product into a high-temperature sterilization kettle for heat exchange;
cooling the heat-exchanged product;
drying the cooled product;
and (4) after the dried products are detected by a detector, packaging according to the specified quantity and sealing the box.
With reference to the second aspect, in a first implementation manner of the second aspect, in the step of cooking and shaping the shaped product, the shaped product is cooked for 10min to 20min
With reference to the second aspect, in a second achievable form of the second aspect, in the step of thawing the semi-finished product, the thawing is performed at 10 ℃ or lower for 1 to 1.5 hours.
With reference to the second aspect, in a third implementation manner of the second aspect, in the step of sealing the aluminum foil bag by using the sealing machine, it is ensured that the vacuum pressure inside the aluminum foil bag is 1.8MPa, and the compression time is 2.5 seconds.
With reference to the second aspect, in a fourth implementable manner of the second aspect, the filled semi-finished product is placed into a high-temperature sterilization kettle for heat exchange, the temperature is 118-.
With reference to the second aspect, in a fifth implementation manner of the second aspect, in the step of cooling the heat-exchanged product, the cooling time is 10 to 20 minutes, cooling water is automatically sprayed, and the product is taken out when the product is cooled to a surface temperature of 40 ℃.
With reference to the second aspect, in a sixth implementation manner of the second aspect, in the step of drying the cooled product, the drying manner is natural drying.
The invention has the following beneficial effects: the instant fish noodles provided by the invention are prepared from deep sea fish serving as a main raw material, and have higher protein content, lower fat content and lower carbohydrate content, the fish noodles contain more than 90% of fish meat, rich protein and very low calorie, are purer than fish noodles on the market, have high protein content in minced fish meat, and can ensure that the fish meat is not easy to break and scatter after being formed and has chewy mouthfeel. According to the preparation method of the instant fish noodles provided by the invention, the fish noodles can be preserved at normal temperature and maintained in taste and flavor by sterilizing at high temperature in a water bath, the fish noodles are convenient and quick to eat, a user does not need to boil the noodles in time, and the fish noodles can be eaten by directly opening the bag and adding the fish noodles into soup bases.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
Fig. 1 is a flow chart of a method for preparing instant fish noodles according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below with reference to the specific embodiments of the present invention and the accompanying drawings. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The technical solutions provided by the embodiments of the present invention are described in detail below with reference to the accompanying drawings.
First, the present invention provides instant fish noodles, which are prepared from the following raw materials: deep sea minced fish, water, cassava starch, edible salt and spices.
The content of the deep sea minced fish is more than 90 wt%, the content of the deep sea minced fish is 90-95 wt%, and the deep sea minced fish is deep sea minced gold thread minced fish. The protein content of the deep sea anoectochilus roxburghii meat paste is 9.5g/100g, the DHA content is 41.2mg/100g, and the EPA content is 19.8mg/100 g.
The anoplophorus roxburghii belongs to the fish of the genus of anoplophorus, is a rare marine fish species, is elliptical in body shape, slightly prolonged, flat on side, as long as 35 cm, and is scaled by a small hackling scale, the scales are only distributed on the body side, no scale or few scales are arranged on the back and abdomen, the scales are yellow and glossy, and the lateral line is golden yellow, so the anoplophorus roxburghii is named. Chinese native to south China sea, east China sea and south China of the yellow sea, and Anoectochilus formosanus is a warm water type fish near the bottom layer.
The golden thread fish has tender meat quality and delicious taste, can be directly eaten fresh or dried into salted fish, is suitable for various cooking modes, and is one of common delicious marine products on dining tables. The golden thread is an important economic fish species, which can be usually caught by long line fishing or bottom trawling, and the global yield is estimated to exceed 12 ten thousand metric tons per year. The herba Anoectochili Roxburghii is helpful for supplementing nutrition, contains 5 essential amino acids, and contains fatty acids mainly such as hexadecanoic acid (palmitic acid) and 9-octadecenoic acid (oleic acid) in an amount of 30.16% and 15.17% of total fatty acid content, respectively. Therefore, the anoectochilus formosanus is beneficial to supplementing nutrition and easy to absorb, the fish meat of the anoectochilus formosanus is rich in vitamin A, iron, calcium, phosphorus and the like, and the anoectochilus formosanus also has the nutritional effects of nourishing the liver, enriching the blood, smoothing the skin and nourishing the hair when eating the fish frequently. Therefore, the anoectochilus formosanus is a very good nutritional supplement.
The gold thread fish is beneficial to strengthening brain and developing intelligence, contains rich unsaturated fatty acid DHA which is a nutrient substance required by brain, and can be said to all need DHA in a lifetime of a human, and the DHA is commonly called brain gold and is an important driving force for intelligence and memory thinking of the human. DHA is a main component for the growth and maintenance of nervous system cells, is an important constituent of brain and retina, has a content of up to 20% in human cerebral cortex and a maximum proportion of 50% in eye retina, and is therefore important for the development of intelligence and vision of infants. The anoectochilus formosanus is beneficial to cardiovascular and cerebrovascular health, contains less fat and is mostly unsaturated fatty acid, and is beneficial to reducing cholesterol and preventing cardiovascular and cerebrovascular diseases.
The instant fish noodles provided by the invention adopt the deep sea anoectochilus formosanus as a main raw material, and the product also has higher protein, lower fat and carbohydrate content; the fish noodle has high fish content, contains rich protein and very low heat, is purer than the fish noodle on the market, and the protein content in the fish paste is 9.5g/100g, so that the fish noodle is not easy to break and scatter after being formed and has chewy mouthfeel.
Referring to fig. 1, the present invention also provides a method for preparing instant fish noodles, which comprises the following steps:
step S101, weighing deep sea fish meat paste, water, cassava starch, edible salt and spices according to preset proportioning content, wherein the content of the deep sea fish meat paste is more than 90 wt%. Wherein, the imported deep sea minced fillet is selected, the deep sea minced fillet is minced deep sea gold thread, the protein content in the minced deep sea fillet is 9.5g/100g, the DHA content is 41.2mg/100g, and the EPA content is 19.8mg/100 g.
And S102, pulping the deep sea fish meat paste.
And S103, mixing and stirring the water, the cassava starch, the edible salt and the spices with the beaten deep sea minced fish.
And step S104, performing product molding on the mixed and stirred raw materials.
And S105, cooking and shaping the formed product for 10-20 min.
Specifically, all products can be completely shaped after being steamed at high temperature for 10min-20min, and have high-temperature effective sterilization effect.
And step S106, pre-cooling the steamed and shaped product.
And S107, quickly freezing the precooled product, wherein the quick freezing temperature is controlled below-35 ℃, and the central temperature of the product is controlled below-18 ℃.
And S108, carrying out inner packaging on the quick-frozen product, wherein air holes are formed in the frozen packaging bag.
Particularly, small air holes are formed in the frozen packaging bag, and the purpose is to facilitate air exhaust when the frozen fish meat surface is sealed. Because the temperature change in the quick-freezing process is fast, the bag expansion condition is possible to occur, and the small air holes can achieve the air exhaust function in the quick-freezing link.
In addition, the bag expansion can also occur due to the temperature difference change in the product transportation link, so that the product has smelly smell, and the small pores are designed for eliminating the smelly smell in the process.
Although the quick-freezing and cold-chain transportation processes can be in contact with air through the small air holes, the whole process of the low-temperature transportation and the unfreezing processes is completed in a short time, so the situation of putrefaction and deterioration can not occur.
And step S109, carrying out external packaging on the products after internal packaging.
And step S110, sealing the semi-finished product obtained after the outer packaging, warehousing and storing at-18 ℃.
And step S111, unfreezing the semi-finished product.
In this embodiment, in the step of thawing the semi-finished product, the semi-finished product is thawed at a temperature below 10 ℃ for 1 to 1.5 hours, and the ice crystal thawing period of-5 ℃ to 0 ℃ is passed as soon as possible, so as to reduce the nutrient loss of the product, and the thawing is performed to ensure the operation efficiency and control time of secondary bagging and the generation of foreign matters.
And step S112, filling the unfrozen semi-finished product into an aluminum foil bag according to the specified gram weight specification.
And step S113, sealing the aluminum foil bag by using a sealing machine.
Specifically, in the step of sealing the aluminum foil bag by using a sealing machine, the vacuum pressure in the aluminum foil bag is ensured to be 1.8MPa, and the compression time is 2.5 seconds, so that the looseness of the fish meat surface after high-temperature sterilization is ensured.
And step S114, putting the filled semi-finished product into a high-temperature sterilization kettle for heat exchange.
Specifically, the high-temperature sterilization kettle adopts high-temperature and high-pressure hot water to perform high-temperature rapid sterilization treatment on various foods, the foods continuously and slowly rotate in the device, so that heat conduction is more rapid and uniform, the time of the whole sterilization process can be greatly shortened, the high-temperature short-time sterilization treatment is achieved, the product quality is stabilized, the yield is improved, the loss rate is reduced, and meanwhile, the phenomenon that the foods are overheated easily caused can be avoided.
And (3) putting the filled semi-finished product into a high-temperature sterilization kettle for heat exchange, wherein the temperature is 118-. The temperature is 118-121 ℃, and the sterilization time is 20 minutes, so that the normal-temperature storage time of the fish meat can reach 6 months.
And step S115, cooling the heat-exchanged product.
Specifically, in the step of cooling the product after heat exchange, the cooling time is 10-20 minutes, cooling water is automatically sprayed, and the product is taken out when the product is cooled to the surface temperature of 40 ℃.
And step S116, drying the cooled product.
Specifically, in the step of drying the cooled product, the drying mode is natural drying, the time is variable, and the natural drying is the standard. The cooling aims are two, namely, the product forming is guaranteed, the time for the product to pass through a dangerous period is shortened, and the breeding of microorganisms is controlled.
And step S117, after the dried products are detected by a detector, packing the products according to the specified quantity and sealing the boxes.
The fish noodle prepared by the method for preparing the instant fish noodle has the advantages that various substances required by human bodies, such as calcium, phosphorus, iron, nicotinic acid, vitamins and the like, are combined with cassava starch to prepare the fish noodle, and after a high-temperature sterilization process, the product is transformed into the instant noodle with the normal-temperature open-pocket property, so that the instant fish noodle is convenient for users to eat quickly at any time.
In conclusion, the method for preparing the instant fish noodles provided by the invention uses water bath high-temperature sterilization to ensure that the fish noodles can be stored at normal temperature and keep the taste and flavor unchanged, are convenient and quick to eat, do not need a user to take time to boil the noodles, can be eaten by directly opening the bag of the fish noodles and adding the fish noodles into the soup base, and not only has the advantage of convenience in eating of convenient food, but also has unique flavor, rich nutrition, greenness and health.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments according to the present application. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. An instant fish noodle, which is characterized in that the raw materials of the instant fish noodle comprise:
deep sea minced fish, water, cassava starch, edible salt and spices;
wherein the content of the deep-sea fish meat paste is more than 90 wt%.
2. The ready-to-eat fish noodles according to claim 1, wherein the content of the deep sea fish meat emulsion is 90 to 95 wt%.
3. The ready-to-eat fish noodles as claimed in claim 2, wherein the deep sea fish meat emulsion is a deep sea anchovy emulsion.
4. A method for preparing instant fish noodles, which is characterized by comprising the following steps:
weighing deep sea fish meat paste, water, cassava starch, edible salt and spices according to preset proportioning content, wherein the content of the deep sea fish meat paste is more than 90 wt%, the deep sea fish meat paste is deep sea anoectochilus roxburghii meat paste, the protein content in the deep sea anoectochilus roxburghii meat paste is 9.5g/100g, the DHA content is 41.2mg/100g, and the EPA content is 19.8mg/100 g;
pulping the deep sea minced fish;
mixing and stirring the water, the cassava starch, the edible salt and the spices with the pulped deep sea fish meat paste;
carrying out product molding on the mixed and stirred raw materials;
steaming and shaping the formed product;
pre-cooling the steamed and shaped product;
quickly freezing the pre-cooled product at a temperature below-35 ℃ and a central temperature below-18 ℃;
carrying out inner packaging on the quick-frozen product, wherein air holes are formed in the frozen packaging bag;
carrying out external packaging on the product after internal packaging;
sealing the semi-finished product obtained after the external packaging, warehousing and storing at-18 ℃;
thawing the semi-finished product;
filling the unfrozen semi-finished product into an aluminum foil bag according to the specified gram weight specification;
sealing the aluminum foil bag by using a sealing machine;
putting the filled semi-finished product into a high-temperature sterilization kettle for heat exchange;
cooling the heat-exchanged product;
drying the cooled product;
and (4) after the dried products are detected by a detector, packaging according to the specified quantity and sealing the box.
5. The method for preparing instant fish noodles as claimed in claim 4, wherein the step of cooking the shaped product for shaping is cooking for 10min to 20 min.
6. The method for producing instant fish noodles as claimed in claim 4, wherein the thawing of the semi-finished product is performed at 10 ℃ or lower for 1 to 1.5 hours.
7. The method of manufacturing instant fish noodles as claimed in claim 4, wherein the step of sealing the aluminum foil bag using a sealing machine ensures that the vacuum pressure inside the aluminum foil bag is 1.8MPa and the compression time is 2.5 seconds.
8. The method for preparing instant fish noodles as claimed in claim 4, wherein the step of heat exchanging the filled semi-finished product in a high temperature sterilization kettle at a temperature of 118 and 121 ℃ for 20 minutes.
9. The method for preparing instant fish noodles as claimed in claim 4, wherein the step of cooling the heat-exchanged product is performed for 10-20 minutes, automatically spraying cooling water, and taking out when the temperature of the surface of the product is 40 ℃.
10. The method for preparing instant fish noodles as claimed in claim 4, wherein the step of drying the cooled product is a natural drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910868498.6A CN112493467A (en) | 2019-09-16 | 2019-09-16 | Instant fish noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910868498.6A CN112493467A (en) | 2019-09-16 | 2019-09-16 | Instant fish noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112493467A true CN112493467A (en) | 2021-03-16 |
Family
ID=74923890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910868498.6A Pending CN112493467A (en) | 2019-09-16 | 2019-09-16 | Instant fish noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112493467A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008013461A1 (en) * | 2006-07-24 | 2008-01-31 | Patel, Karishma Arvind | Fish-based foodstuff |
| CN101209113A (en) * | 2007-12-25 | 2008-07-02 | 卢建中 | Fresh-keeping fish noodle and producing method thereof |
| CN104544291A (en) * | 2014-12-09 | 2015-04-29 | 山东和利农业发展有限公司 | Deep sea nemipterus virgatus intestines and processing technology thereof |
| CN108272039A (en) * | 2018-01-18 | 2018-07-13 | 大连海洋大学 | A kind of cold water fish noodle and preparation method thereof |
-
2019
- 2019-09-16 CN CN201910868498.6A patent/CN112493467A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008013461A1 (en) * | 2006-07-24 | 2008-01-31 | Patel, Karishma Arvind | Fish-based foodstuff |
| CN101209113A (en) * | 2007-12-25 | 2008-07-02 | 卢建中 | Fresh-keeping fish noodle and producing method thereof |
| CN104544291A (en) * | 2014-12-09 | 2015-04-29 | 山东和利农业发展有限公司 | Deep sea nemipterus virgatus intestines and processing technology thereof |
| CN108272039A (en) * | 2018-01-18 | 2018-07-13 | 大连海洋大学 | A kind of cold water fish noodle and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102100259B (en) | Special processed cheese for astronauts and production method thereof | |
| JP6227075B2 (en) | Durian milk jam and method for producing the same | |
| CN104137966B (en) | A kind of manufacture method of soybean protein Boiled minced pork dumplings | |
| CN101965878A (en) | Nutrient bean curd and preparation method thereof | |
| CN106261843A (en) | A kind of preparation method of the ripe Carnis caprae seu ovis of quick-freezing local flavor | |
| CN104000241A (en) | Preparation method for dried full-fish slice | |
| CN105211910A (en) | A kind of chicken corn group and preparation method thereof | |
| CN106307168A (en) | Buckwheat and corn fish cakes and manufacturing method thereof | |
| AU2020202098B1 (en) | Efficient and high-quality preparation method of flavor vegetable soluble reconstituted beans based on kale | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN108200996A (en) | Texturing lactoprotein is in the food rich in carbohydrate as the purposes of carbohydrate substitutes | |
| CN105639413A (en) | Preparation method of sleeve-fish rice | |
| CN106107620A (en) | A kind of Rhizoma amorphophalli stomach invigorating breaded fish stick and preparation method thereof | |
| KR101550728B1 (en) | manufacture method of frozen lever roll | |
| CN104542858A (en) | High-calcium potato biscuit and preparation method thereof | |
| CN107148988B (en) | Chinese chestnut pie and preparation method thereof | |
| CN106820165A (en) | A kind of preparation method of plain filling ham | |
| CN104738398A (en) | Salted black glutinous rice and millet and preparation method | |
| CN112493467A (en) | Instant fish noodles and preparation method thereof | |
| KR101529301B1 (en) | Configure the chicken and roast octopus and method of manufacturing the nutritional | |
| CN114304533A (en) | Method for making spiced egg crystal preserved jelly | |
| CN107319389B (en) | Flavored fish-egg leisure food and preparation method thereof | |
| CN106261967A (en) | A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio | |
| CN105918922A (en) | Beef balls with konjac and making method thereof | |
| CN105918935A (en) | Minty fish cake containing tea polyphenol and preparation method of minty fish cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210316 |