WO2009079936A1 - Nouille à base de poisson et son procédé de préparation - Google Patents

Nouille à base de poisson et son procédé de préparation Download PDF

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Publication number
WO2009079936A1
WO2009079936A1 PCT/CN2008/071420 CN2008071420W WO2009079936A1 WO 2009079936 A1 WO2009079936 A1 WO 2009079936A1 CN 2008071420 W CN2008071420 W CN 2008071420W WO 2009079936 A1 WO2009079936 A1 WO 2009079936A1
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WO
WIPO (PCT)
Prior art keywords
fish
noodles
meat
noodle
keeping
Prior art date
Application number
PCT/CN2008/071420
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English (en)
Chinese (zh)
Inventor
Jiangzhong Lu
Original Assignee
Jiangzhong Lu
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Jiangzhong Lu filed Critical Jiangzhong Lu
Publication of WO2009079936A1 publication Critical patent/WO2009079936A1/fr

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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
    • 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

Definitions

  • the present invention relates to a food, in particular to a characteristic fresh-keeping noodle made of fish meat, and a production method thereof.
  • Fish noodles also known as fish noodles, are traditional snacks in some areas of China.
  • the popular fish noodles on the market include Yunmeng fish noodles, Fujian fish noodles, and southern Zhejiang fish noodles. Very popular with consumers.
  • the main raw material of the fish noodles is fish, and the protein amino acids and other nitrogen-containing substances in the fish are easily decomposed into low-grade products such as ammonia, trimethylamine, hydrazine, hydrogen sulfide and histamine under the action of microorganisms;
  • the body contains a very active enzyme, which causes the decomposition of fish protein which is unstable and variability, which creates conditions for the growth of bacteria and accelerates the decay process in fish.
  • the lipids of fish contain a large amount of EPA, DHA, etc.
  • Saturated acid is prone to deterioration and spoilage; and the higher temperature relative to the living environment of fish also increases the enzymatic reaction and leads to accelerated spoilage; in addition, compared with livestock meat, the fish are small, loosely organized, and weak in epidermal protection.
  • the high moisture content also causes an increase in the rate of corruption. Due to the characteristics of fish that are particularly prone to spoilage, in the traditional hand-made fish noodles, in order to achieve the purpose of preservation, we have to increase the starch content and drying (or natural drying), so that the product loses the flavor of the fish. .
  • the object of the present invention is to provide a novel fresh-keeping fish noodle using mechanical processing and a production method thereof for the short-term fresh-keeping period of the fish surface produced by the prior art, and the need for refrigeration and fresh-keeping.
  • the technical scheme of the invention is: a fresh-keeping fish noodle, which is composed of a main ingredient and an ingredient, wherein the main material is: 800-1000 parts of fish meat, 300-500 parts of starch, 300-500 parts of water; the ingredients include the following ingredients, wherein each The weight ratio of the components to the main materials are: 0.3%-0.5% for crisping, 0.1%-0.3% for flavoring, 0.1%-0.3% for MSG, 2%-3% for salt, 1%-3% for sugar, pig Oil or vegetable oil 3%-5%, ginger 2%-4%, pepper 0.1%-0.3%, egg white 1%-3%.
  • the method for producing the above fish noodles comprises the following steps: (1) preliminary treatment of the fish: washing the fresh fish, removing the fish head, the fish skin and the main bone, and then rinsing the prepared fish pieces in 15-2 CTC cold water;
  • Meat collection drain the washed fish pieces, then remove the fine bones and red meat and fish skin impurities to obtain the available fish meat;
  • Refrigeration and cooling Cool the available fish in a freezer to 0-5 °C;
  • Fish gelatin Dish the cooled fish into fish gelatin, add fish and crispy and add lard or vegetable oil. The temperature of the fish gelatin is controlled within 15 °C;
  • Cooking surface setting The prepared fish paddle is pumped to the nozzle of the cooking noodle setting machine and formed into strips through the orifice plate into the cooking noodle tank to be heated and formed; the cooking noodle bath temperature is not lower than 80 ° C ;
  • Cooling and draining Cool the cooked fish noodles and drain the surface water
  • Cut surface Cut the fish noodles with water to a fixed length, and then enter the packaging process
  • ( 11 ) Packing factory The pasteurized fish noodles are directly packed into the factory.
  • the ratio of fish to water is 1:4, and the rinse is repeated three times, and the rinse time is 40 minutes each time.
  • the meat is collected for a second time, the bone spurs and the fascia are removed, and placed in a refrigerator to be cooled to 1-5 ° C.
  • the temperature of the fish gelatin is controlled within 10 ° C for 5-10 minutes.
  • the temperature of the fish paddle is controlled within 15 ° C, and other auxiliary materials are slowly added while stirring for 40-60 minutes.
  • the front end of the cooking surface is 85-95 ° C
  • the second half is 95-100 ° C
  • the cooking surface setting time is 2-4 minutes.
  • the clean water treated by ozone treatment or other methods is used for cooling, the water temperature is 15-20 ° C, and the cooling time is 1 to 2 minutes.
  • a water tank type sterilization device is used, and the sterilization temperature is 96-100.
  • the fish noodle preparation method of the invention realizes the factoryization, mechanization and automatic production of the fish noodles in the true sense, reduces the investment cost and the production cost; the prepared fish noodles maintain the nutrition of the fish meat It has a good taste and taste; it solves the problem of easy spoilage and deterioration of fish products, so that the product has a long shelf life at room temperature, can be kept fresh for 4 months at normal temperature, and can be kept fresh at 0-5 °C for 6-8 Month; Provides a new type of food that is healthy, delicious and fashionable.
  • FIG. 1 is a flow chart showing the production process of fresh-keeping fish noodles according to the present invention
  • FIG. 2 is a top view of the cooking noodle of the cooking noodle setting machine of the present invention
  • FIG. 3 is a front view of the cooking noodle setting machine of the present invention
  • 4 is a side view of the noodle setting machine of the present invention.
  • Tables 1 - 3 show the formulations of three specific embodiments of the present invention: Table 1
  • Figure 1 shows the production method of the above fish noodles, including the following steps:
  • Cooking noodle setting The prepared fish paddle is pumped to the nozzle of the noodle setting machine and formed into a strip shape through the orifice plate (the mold can be changed to make it into other shapes) and placed in the cooking noodle tank to be heat-set.
  • the front end of the cooking tank is 85-95 ° C
  • the rear half is 95-100 ° C
  • the cooking surface setting time is 2-4 minutes. Since the meat was taken twice, the nozzle plate of the noodle machine was not clogged, the fish noodles did not break during the molding, and the fish noodles were delicate and soft.
  • Cooling and draining The fish noodles cooked and shaped are rapidly cooled by the cooling tank; in order to avoid secondary pollution of the cooked fish surface by heating, the cooling water is treated with ozone-treated clean water, and the water temperature is 15- At 20 ° C, the cooling time is 1 to 2 minutes; the cooled fish surface is drained to the surface by draining the water.
  • Cut noodles Fish noodles that have been drained of water are sent to the cutter through a belt conveyor, and the fish noodles are cut into fixed lengths with a cutter and then entered into the packaging process.
  • the fish cutter is installed at the rear of the belt conveyor.
  • the cutter is independent power and driven by a miniature stepless speed motor to facilitate adjustment and cutting. Length.
  • Sterilization Vacuum packed fish noodles are pasteurized.
  • the sterilization equipment can use a microwave sterilization machine or a water tank sterilization equipment.
  • the water tank type sterilization equipment is used, the sterilization temperature is 96-100 °C, and the sterilization time is 50 minutes.
  • the cooking surface setting machine comprises a cooking noodle tank 1, a feeding pump, a nozzle 2, a steam heating tube 3, and a feeding pump is connected with the nozzle 2, and the nozzle 2 is located above the cooking surface tank 1.
  • a partitioning plate 4 is disposed at the bottom of the cooking noodle, and the partitioning plate 4 is provided with a plurality of small holes.
  • the tank body of the noodle tank 1 is provided with a heat insulating layer 5.
  • a fume hood 6 is arranged above the cooking noodle tank 1, and an exhaust duct 7 is arranged on the fume hood 6. A large amount of water vapor is generated during the cooking process, and the exhaust pipe 7 is connected to the axial flow fan to discharge the water vapor to the outside.
  • a drain valve 8 is provided at the bottom of the noodle tank 1.
  • One end of the noodle tank 1 is provided with a fish surface outlet groove 9.
  • the steam heating pipe 3 is at the bottom of the cooking noodle tank, and the steam heating pipe 3 is connected to the steam generator.
  • the steam heating pipe 3 is provided with a plurality of evenly distributed small holes, and the steam is discharged from the small holes into contact with the water in the cooking noodle tank. , directly heat the water.
  • the separator 4 is located above the steam heating pipe 3.
  • the device can also be electrically heated to install an electric heating tube in the cooking noodle. When using the electric heating method, a device for replenishing moisture is required.
  • fish surface processing also imposes strict requirements on the production environment. Clean and sterile, relatively low temperature production environments are essential for fish surface production:
  • Ozone sterilization treatment has a good killing effect on common bacteria, coliforms, yeasts, viruses, and the like. Therefore, ozone is needed to sterilize the production workshop before and after the fish surface operation, and maintaining a clean fish surface production environment lays the foundation for the quality assurance of the fish noodles. (Other methods can also be used to sterilize the production workshop, but the investment is large or the effect is poor).
  • Ozone water is used as the cooling water for the noodle cooking noodles. It can effectively prevent the secondary pollution of the fish noodles, and can also play a role in decolorizing and whitening and improving the appearance quality of the fish noodles.
  • Ozone water is used to clean and disinfect the tools and production equipment used in the production of fish noodles, which not only ensures the sterility requirements of fish noodle production, but also reduces labor intensity and improves work efficiency.
  • the temperature of the production site is controlled below 20 °C.
  • the fresh-keeping fish noodles of the invention not only maintains the flavor and nutrition of the fish meat, but also effectively solves the problem that the fish meat products are prone to spoilage and deterioration, and can be used in a small investment by adopting a relatively simple process and a relatively easy-to-master technology.
  • Low-cost fish that are difficult to carry out deep processing and rich in resources produce healthy, nutritious, delicious and fashionable new popular foods with good social and economic benefits.

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  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne une nouille à base de poisson, constituée d'une matière principale et d'un adjuvant. La matière principale est 800 à 1000 parties de chair de poisson, 300 à 500 parties d'amidon et 300 à 500 parties d'eau ; l'adjuvant par rapport au poids de la matière principale est 0,3% à 0,5% d'agent croustillant, 0.3% à 0,5% d'aromatisant, 0,1% à 0,3% de glutamate de sodium, 2% à 3% de sel, 1% à 3% de sucre, 3% à 5% d'huile de lard ou végétale, 2% à 4% de gingembre, 0,1% à 0,3% de poivre en poudre et 1% à 3% de blanc d'œuf. Le procédé de préparation de la nouille comprend les étapes suivantes : la transformation initiale de poisson suivie de la récupération de la chair de poisson, le refroidissement par réfrigération, la préparation de colle de poisson, le mélange, le façonnage et la cuisson, le refroidissement, l'emballage et la stérilisation.
PCT/CN2008/071420 2007-12-25 2008-06-24 Nouille à base de poisson et son procédé de préparation WO2009079936A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CNA2007103017220A CN101209113A (zh) 2007-12-25 2007-12-25 保鲜鱼面及其生产方法
CN200710301722.0 2007-12-25

Publications (1)

Publication Number Publication Date
WO2009079936A1 true WO2009079936A1 (fr) 2009-07-02

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Application Number Title Priority Date Filing Date
PCT/CN2008/071420 WO2009079936A1 (fr) 2007-12-25 2008-06-24 Nouille à base de poisson et son procédé de préparation

Country Status (2)

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CN (1) CN101209113A (fr)
WO (1) WO2009079936A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20160037819A1 (en) * 2014-08-06 2016-02-11 Angulas Aguinaga, S.A.U. Surimi food product and method of manufacturing the same
CN111449212A (zh) * 2020-05-19 2020-07-28 大连工业大学 一种清汤橄榄鱼的制备方法
CN113907261A (zh) * 2021-10-19 2022-01-11 江南大学 一种方便熟鲜面的加工和保鲜方法及应用

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CN102160620B (zh) * 2011-03-10 2012-05-23 湖南农业大学 鱼头汤挂面的加工方法
CN102302197A (zh) * 2011-04-28 2012-01-04 大连百家食品有限公司 一种鱼面条及其制作方法
CN102273588B (zh) * 2011-08-26 2012-11-28 任小青 鱼碎肉营养馒头及其制作方法
CN102429168B (zh) * 2011-11-30 2012-11-07 江苏省山水食品有限公司 一种热煮稳定的鱼面制作及保藏方法
CN102823893B (zh) * 2012-07-16 2014-02-12 江西国兴集团百丈泉食品饮料有限公司 一种鱼丝及其生产工艺
JP3207323U (ja) * 2013-07-22 2016-11-10 グラディエント・アクアカルチャー スパゲッティ状のすり身
US9462825B2 (en) 2013-07-22 2016-10-11 Gradient Aquaculture Spaghetti-like fish products, methods of manufacture thereof
CN103704590B (zh) * 2013-12-10 2016-02-03 湖南南洞庭野生植物面业科技开发有限公司 一种野生黑鱼营养面条及其制备方法
CN104095251A (zh) * 2014-05-07 2014-10-15 安徽艳平农产品加工有限公司 一种鱼面的制作方法
CN103976271A (zh) * 2014-06-09 2014-08-13 陈勇全 一种营养型鱼肉挂面及其生产方法
CN107684020A (zh) * 2017-09-22 2018-02-13 关德智 一种鱼鲜面食及其生产工艺
CN110292155A (zh) * 2018-03-21 2019-10-01 关德智 鱼爽产品及其生产工艺
CN112493467A (zh) * 2019-09-16 2021-03-16 野兽生活(北京)食品科技有限公司 一种即食的鱼肉面条及其制作方法
CN111000135A (zh) * 2019-10-28 2020-04-14 宿州市复兴面业有限公司 一种含膳食纤维的产妇用面条及其制备方法
CN115336720B (zh) * 2022-08-23 2023-09-22 湖南开天新农业科技有限公司 一种瘦身鱼鱼面及其制备方法

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CN1666642A (zh) * 2005-03-31 2005-09-14 重庆市程文农业开发有限公司 一种方便鱼肉面及其制备方法
JP2006075016A (ja) * 2004-09-07 2006-03-23 Kibun Foods Inc 麺状練り製品およびその製造方法
CN101011164A (zh) * 2007-02-12 2007-08-08 卢建中 一种鱼面及其生产方法

Patent Citations (3)

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Publication number Priority date Publication date Assignee Title
JP2006075016A (ja) * 2004-09-07 2006-03-23 Kibun Foods Inc 麺状練り製品およびその製造方法
CN1666642A (zh) * 2005-03-31 2005-09-14 重庆市程文农业开发有限公司 一种方便鱼肉面及其制备方法
CN101011164A (zh) * 2007-02-12 2007-08-08 卢建中 一种鱼面及其生产方法

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20160037819A1 (en) * 2014-08-06 2016-02-11 Angulas Aguinaga, S.A.U. Surimi food product and method of manufacturing the same
US9820502B2 (en) * 2014-08-06 2017-11-21 Angulas Aguinaga, S.A.U. Surimi food product and method of manufacturing the same
CN111449212A (zh) * 2020-05-19 2020-07-28 大连工业大学 一种清汤橄榄鱼的制备方法
CN113907261A (zh) * 2021-10-19 2022-01-11 江南大学 一种方便熟鲜面的加工和保鲜方法及应用

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Publication number Publication date
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