JPS6225335B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing highly nutritious fish meat-containing noodles to which minced fish meat is added. [Prior Art] It is known to add minced fish meat to noodles for the purpose of nutritionally enriching them and improving their taste. However, when adding ground fish meat to noodles, the smoothness and cohesiveness of the noodles are impaired, and the noodles retain a fishy odor. That was not done. In addition, the above-mentioned problems become more pronounced as the amount increases, and the amount that can be added to noodles is usually only a few percent; It cannot be said that it fully satisfies the purpose of replenishing nutritional value such as. In addition, as a method for producing noodles to which ground fish meat is added, for example, if kombu powder, baking soda, and alum are used in combination with ground fish meat, and thereby only ground fish meat is used. It is known to prevent various negative effects that occur in noodle strings, such as loss of smoothness and cohesiveness of noodle strings, and retention of fishy odor (Japanese Patent Publication No. 26624/1983). [Problems to be Solved by the Invention] However, adding chemicals such as baking soda and alum to maintain the smoothness and cohesiveness of noodles and improve the fishy odor does not reduce the natural flavor of fish meat. There is a problem that it may impair the quality of the noodles and may have undesirable effects on the human body.Moreover, even in this case, the amount of ground fish added to the noodles is only about 6 to 8% at most. [Problems to be Solved by the Invention] The present invention has been devised in view of this point of view, and is capable of producing noodles using only ground fish meat to which flour and a small amount of salt have been added. To provide a method for producing noodles containing fish meat that have a natural flavor and are highly nutritious by increasing the amount of minced fish meat without adding any additives. That is, in the present invention, fish meat collected from fish is
Exposure to water several times for ~20 minutes each, and after dehydration add a small amount of salt and mash it. Add approximately the same amount of flour to the minced fish meat, add water, and knead the dough. This is a method for producing noodles containing fish meat. In the present invention, the fish used as a raw material may be of any kind, but sardines and the like are preferably available at low cost and are lean fish with high nutritional value. Regarding the method of collecting fish meat from the fish used as raw material, there are known methods such as cutting off the head, removing the meat, washing with water to remove scales and blood juice, draining water, and removing the skin and bones with a meat harvesting machine. It can be done with The fish meat thus obtained is then exposed to water several times for 5 to 20 minutes, preferably 7 to 15 minutes each. If the time of exposure to water is too short, the increase in fat and deodorization of the fish meat will be insufficient, and small bones and small pieces of skin attached to the fish meat during meat collection will not be completely separated, and if the time is too long, the freshness of the fish meat will decrease. do. After being exposed to water, the fish meat is ground with a small amount of salt added to form ground fish meat. Salt is usually added at around 3% by weight to the ground meat.
This addition of salt tightens the meat of the ground meat, giving it some firmness, improving its compatibility with the flour, and also serving as a flavoring agent. Next, add approximately the same amount of flour to the minced fish meat obtained in this way, mix with a mixer while adding an appropriate amount of water, knead to prepare noodle dough, and then put it in a noodle making machine. Raw noodles are prepared by rolling and cutting into desired widths. When cutting these raw noodles, if you make them thicker, you get udon with fish meat, and if you make them thinner, you get somen with fish meat. [Function] In the method of the present invention, ground fish meat is prepared by exposing the fish meat collected from the fish to water several times for 5 to 20 minutes each, and after dehydration, adding a small amount of salt and grinding it. , the fat and odor components in fish meat are sufficiently removed, and even if a large amount is added to noodles, no unpleasant fish odor remains, and it also blends well with flour, so even ground fish meat can be added to noodles. It can be added in small quantities. [Example] Hereinafter, the method of the present invention will be specifically explained based on Examples. The head and internal organs of the washed sardine were removed, the scales and blood juice were removed while washing with water again, the water was drained, and the skin and bones were removed using a meat harvesting machine to collect the fish meat of the sardine. This fish meat was exposed to water twice for 10 minutes each and dehydrated using a dehydrator. 3% by weight of salt was added to the fish meat and crushed for 10 minutes using a crusher to prepare ground sardine and fish meat. Add approximately the same amount of flour as the ground meat to the ground meat prepared in this way, and use a mixer to mix it.
The mixture was kneaded for 15 minutes while adding water, and the resulting dough was made into noodles using a roll noodle making machine to produce fresh noodles. The raw noodles produced according to the above examples have very high nutritional value, and the composition of the ingredients will be compared with that of ordinary udon noodles. (This component test result is based on the product test report prepared by the Chiba Prefecture Pharmacists Association Inspection Center dated June 19, 1981.)

[Table] [Effects of the Invention] According to the method of the present invention, noodles can be produced using only ground fish meat to which flour and a small amount of salt have been added, and moreover, the amount of ground fish meat added is large and natural. It is possible to produce noodles containing fish meat that have a good flavor and are highly nutritious.

Claims (1)

[Claims] 1. Exposing the fish meat collected from the fish to water several times for 5 to 20 minutes each time, dehydrating it, adding a small amount of salt and grinding it, then adding approximately the same amount of flour as the ground fish meat to the obtained ground fish meat. A method for producing noodles containing fish meat, which comprises making noodles from a dough obtained by adding water and kneading.