CN104432218A - Preparation method of silver carp noodles - Google Patents
Preparation method of silver carp noodles Download PDFInfo
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- CN104432218A CN104432218A CN201410646852.8A CN201410646852A CN104432218A CN 104432218 A CN104432218 A CN 104432218A CN 201410646852 A CN201410646852 A CN 201410646852A CN 104432218 A CN104432218 A CN 104432218A
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- fish
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- silver carp
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- 241000252234 Hypophthalmichthys nobilis Species 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000012149 noodles Nutrition 0.000 title abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 52
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 5
- 229920002907 Guar gum Polymers 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 229940029982 garlic powder Drugs 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 235000010417 guar gum Nutrition 0.000 claims abstract description 4
- 239000000665 guar gum Substances 0.000 claims abstract description 4
- 229960002154 guar gum Drugs 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 229920001592 potato starch Polymers 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 229940099112 cornstarch Drugs 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 238000003490 calendering Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- 108010033040 Histones Proteins 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 239000005457 ice water Substances 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 244000025254 Cannabis sativa Species 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000703769 Culter Species 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fish Paste Products (AREA)
Abstract
The invention relates to the field of the processing of aquatic products, and in particular relates to a preparation method of silver carp noodles. The method comprises the following steps: (1) collecting meat; (2) chopping, namely based on the weight of the fish meat, adding 5-20% of starch, 3-5% of textured soybean protein, 0.5-2% of edible oil, 1-2% of edible salt, 0.1-0.2% of fresh ginger juice, 0.05-0.1% of garlic powder, and ice water, and chopping the fish meat under temperature below 10 DEG C at 1480rpm for 10-12min to obtain minced fish meat; (3) preparing a dough, namely adding 10-15 parts of ice water, 25-50 parts of starch, 12.5-25 parts of low-gluten flour and 0.2-0.5 part of guar gum to 100 parts of the minced silver carp meat, and stirring in a dough maker for 15-20min to obtain a hard dough; (4) rolling; (5) folding; (6) steaming; (7) shredding; (8) drying; and (9) measuring and packaging in a vacuum environment. According to the preparation method disclosed by the invention, a conventional Susong fish noodle processing technology is improved by adopting a modern aquatic food processing technology, the industrial and standard production of conventional products are achieved, and the flavor of the fish noodles is reserved to the greatest extent.
Description
Technical field
The present invention relates to field of processing of aquatic products, especially a kind of preparation method of Silver Carp face.
Background technology
Anhui Province Susong on the bank of ancient river in ancient China, Hubei province, abound with fishes and shrimps, and after the people along the lake the Beginning of Winter, the fish face of numerous and confused self-control peculiar flavour is enjoyed for oneself.Passed on from one to another before more than 1,000 year, underfooting, Da Bie Mountain area have one rich and populous other, when relative come to visit, send with fish, but probably fish is rotten, is fish is removed the peel, boned, and is equipped with sweet potato powder and is pounded mud, roll into planar, cook, dry, be named and beat fish with stone mill.Beat fish and fish face, Susong fish face as local speciality when the Ming Dynasty just as tribute Shang Gong imperial court year after year.The multiple nutrients compositions such as needed by human body protein, calcium are rich in Susong fish face, simmer, burn, stew, rinse etc. all to have characteristic, and the people being applicable to various age stratum eats, and women breast-feeding their children are edible particularly useful, can play the effect that shadow is shown in vertical rod.
Tradition Susong fish face makes is particular about.First the flesh of fish such as Culter, silver carp, grass, green grass or young crops, carp to be selected, with first-class fine flour, refining sweet potato powder (i.e. sweet potato starch) or cornstarch, mixing is by a certain percentage smash thin, mix sesame oil, fine salt again, through rubbing, roll, steam, cut, operation is refining forms for solarization etc., is the first-class speciality together of celebrating wedding dinner.Because stewing well as noodles shape, therefore claim fish face.Its delicious, has fishiness without fish shape, is in fact one exhausted.
Tradition fish face processes pure manual operations, and efficiency is low, and product standard differs, and quality is unsecured, and supply falls short of demand in market.
Publication No. is that a kind of heat of CN102429168A boils stable fish face making and method for preserving, first fish is prepared adult fish gruel, salt adding and other flavoring are cut and are mixed, the face of beating of kneading, slowly add sodium alginate aqueous solution and Gluten uniformly kneading to beat in the whipping process of face, also add the aqueous solution of nano zine oxide, then slaking, compressing tablet simultaneously, slitting, dry and packaging, obtains and hotly boils stable raw fish face product, product form, local flavor greatly differ from each other with traditional Susong fish face; Publication number be the disclosure of the invention of CN101011164A a kind of fish face and production method thereof, its shortening operation completes in forming machine heating water tank, and not only noodles are easily cataclasm, and greatly lose original local flavor in fish face.
Summary of the invention
The present invention applies the conventional machining process in modern aquatic food processing technology transformation Susong fish face, can realize the industrialization of traditional product, standardized production, save fish face local flavor to greatest extent.
The present invention is realized by following steps:
A kind of Silver Carp face preparation method, is characterized in that comprising the following steps:
(1) adopt meat: the fresh silver carp choosing 0.75kg-2.0kg, after taking the two panels flesh of fish of fish ridge both sides after cleaning out, remove fish-skin, fin, with 0.2-0.5% light salt brine rinsed clean;
(2) cut and mix: add the starch of flesh of fish weight 5-20%, 3%-5% textured soybean protein and edible oil 0.5-2%, salt 1-2%, fresh squeezing ginger juice 0.1%-0.2%, garlic powder 0.05-0.1% and frozen water, control temperature 1480rpm below 10 DEG C cut mix 10-12 minute become fish meat puree, set to 0 preserve in-5 DEG C of freezers for subsequent use;
(3) dough making: get 100 parts of Silver Carp muddy flesh water 10-15 on the rocks parts, starch 25-50 part, Self-raising flour 12.5-25 part, guar gum 0.2-0.5 part, enter dough mixing machine to stir 15-20 and divide and plant into hard dough, slaking, lid preservative film sets to 0-5 DEG C of freezers and refrigerates for subsequent use;
(4) roll: with Denmark's machine or oodle maker, the dough of slaking is calendered to 0.1-0.2 centimetre of sheet, is cut into 25-40 centimetre of wide dough sheet, thinly spread one deck starch, fold in dish;
(5) folding: to make for twice cross section be longevity font fish face volume each for dough sheet both sides inwardly folding, swing in food steamer in order;
(6) steam: by set fish face food steamer on cage boiling 15-30 point of kind, to well-done without the raw heart, take out spreading for cooling;
(7) tangent plane: the face cake that crosscut while hot becomes 0.3-0.6 centimetre wide is rolled up in the fish face cooked;
(8) dry: spread into drip pan by the dough sheet cut, 40-55 DEG C of heated-air drying is to water content less than 10%;
(9) metering, vacuum packaging.
Of the present inventionly cut that to mix the starch used in step be cornstarch, make to cut the thick cunning of Silver Carp muddy flesh of mixing gained flexible; The starch used in dough making step is sweet potato starch, or the mixture of sweet potato starch and other starch, because boiling fish face viscosity is out high after adding sweet potato starch, and good toughness, not easily broken during tangent plane.
Of the present invention cutting is mixed the histone used in step and need be used after rehydration group, and soak before adding 3 times of water extractions and use for 4-10 hour, Neng Shi textured soybean protein incorporates in fish batter better.
In tangent plane step of the present invention, the temperature of tangent plane is 35 DEG C-55 DEG C while hot, mainly avoids cooling rear tangent plane noodles easily cataclasm.
Detailed description of the invention
Below by embodiment, the present invention will be described:
Choose the fresh silver carp of about 1kg, after taking the two panels flesh of fish of fish ridge both sides after cleaning out, remove fish-skin, fin, with 0.5% light salt brine rinsed clean; Take the 100kg flesh of fish, add 10kg cornstarch, 3kg(dry product) prior soaked textured soybean protein and sesame oil 1kg, salt 1kg, fresh squeezing ginger juice 0.2kg, garlic powder 50g and frozen water 3kg, control temperature 1480rpm below 10 DEG C cut mix 10 minutes become fish meat puree, set to 0 preserve in-5 DEG C of freezers for subsequent use; Take out Silver Carp muddy flesh water 12kg on the rocks, sweet potato starch 30kg, Self-raising flour 15kg, guar gum 0.5kg, enter dough mixing machine and stir 20 points of kinds and become hard dough, leave standstill 2 hours, it is for subsequent use that lid preservative film sets to 0-5 DEG C of freezers refrigerations; With Denmark's machine, the dough of slaking is calendered to 0.2 centimetre of sheet, then is cut into 30 centimetres of wide dough sheets, thinly spread one deck starch, fold in dish; Make for twice cross section be longevity font fish face volume each for dough sheet both sides inwardly folding, swing in food steamer in order; By set fish face food steamer on cage boiling 30 points of kinds, to well-done without the raw heart, take out spreading for cooling; The face cake that crosscut while hot becomes 0.3-0.6 centimetre wide is rolled up in the fish face cooked; Spread into drip pan by the dough sheet cut, 40-55 DEG C of heated-air drying is to water content less than 10%; Metering, vacuum packaging.
Claims (5)
1. the preparation method in Silver Carp face, is characterized in that comprising the following steps:
(1) adopt meat: the fresh silver carp choosing 0.75kg-2.0kg, after taking the two panels flesh of fish of fish ridge both sides after cleaning out, remove fish-skin, fin, with 0.2-0.5% light salt brine rinsed clean;
(2) cut and mix: add the starch of flesh of fish weight 5-20%, 3%-5% textured soybean protein and edible oil 0.5-2%, salt 1-2%, fresh squeezing ginger juice 0.1%-0.2%, garlic powder 0.05-0.1% and frozen water, control temperature 1480rpm below 10 DEG C cut mix 10-12 minute become fish meat puree, set to 0 preserve in-5 DEG C of freezers for subsequent use;
(3) dough making: get 100 parts of Silver Carp muddy flesh water 10-15 on the rocks parts, starch 25-50 part, Self-raising flour 12.5-25 part, guar gum 0.2-0.5 part, enter dough mixing machine and stir 15-20 and divide and plant into hard dough, slaking, it is for subsequent use that lid preservative film sets to 0-5 DEG C of freezer refrigerations;
(4) roll: with Denmark's machine or oodle maker, the dough of slaking is calendered to 0.1-0.2 centimetre of sheet, is cut into 25-40 centimetre of wide dough sheet, thinly spread one deck starch, fold in dish;
(5) folding: to make for twice cross section be longevity font fish face volume each for dough sheet both sides inwardly folding, swing in food steamer in order;
(6) steam: by set fish face food steamer on cage boiling 15-30 point of kind, to well-done without the raw heart, take out spreading for cooling;
(7) tangent plane: the face cake that crosscut while hot becomes 0.3-0.6 centimetre wide is rolled up in the fish face cooked;
(8) dry: spread into drip pan by the dough sheet cut, 40-55 DEG C of heated-air drying is to water content less than 10%;
(9) metering, vacuum packaging.
2. the preparation method in Silver Carp face as claimed in claim 1, cutting described in it is characterized in that and mixing the starch used in step is cornstarch.
3. the preparation method in Silver Carp face as claimed in claim 1, is characterized in that the starch used in described dough making step is sweet potato starch, or the mixture of sweet potato starch and other starch.
4. the preparation method in Silver Carp face as claimed in claim 1, is characterized in that described cutting is mixed the histone used in step and need be used after rehydration.
5. the preparation method in Silver Carp face as claimed in claim 1, is characterized in that the temperature of tangent plane while hot in described tangent plane step is 35 DEG C-55 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410646852.8A CN104432218A (en) | 2014-11-16 | 2014-11-16 | Preparation method of silver carp noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410646852.8A CN104432218A (en) | 2014-11-16 | 2014-11-16 | Preparation method of silver carp noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104432218A true CN104432218A (en) | 2015-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410646852.8A Pending CN104432218A (en) | 2014-11-16 | 2014-11-16 | Preparation method of silver carp noodles |
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| CN (1) | CN104432218A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996890A (en) * | 2015-08-12 | 2015-10-28 | 蔡婷婷 | Fish noodles and making method thereof |
| CN106071780A (en) * | 2016-06-15 | 2016-11-09 | 大连民族大学 | A kind of cuttlefish juice fish face and preparation method thereof |
| CN107712573A (en) * | 2017-11-10 | 2018-02-23 | 武汉生物工程学院 | A kind of Radix Codonopsis fish-noodle of smelling removal and preparation method thereof |
| CN107751788A (en) * | 2017-11-10 | 2018-03-06 | 武汉生物工程学院 | Clear-cut fish face of non-fried mediation Poria cocos and preparation method thereof |
| CN107897699A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | Clear-cut fish face of myotonin and preparation method thereof |
| CN107897697A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | Clear-cut fish face of Chinese cassia tree and preparation method thereof |
| CN109645317A (en) * | 2019-01-25 | 2019-04-19 | 湖北省戴氏食品科技有限公司 | A kind of lotus seeds fish face and preparation method thereof with anti-oxidation efficacy |
| CN109770156A (en) * | 2019-01-24 | 2019-05-21 | 湖北省戴氏食品科技有限公司 | A kind of high fresh fish face of storage quality and its processing method |
| CN112655942A (en) * | 2019-10-15 | 2021-04-16 | 太湖县优农农业发展有限公司 | Preparation method of sweet potato vermicelli |
| CN115399438A (en) * | 2022-08-31 | 2022-11-29 | 荣成泰祥食品股份有限公司 | Buckwheat and fish noodle and making method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996890A (en) * | 2015-08-12 | 2015-10-28 | 蔡婷婷 | Fish noodles and making method thereof |
| CN106071780A (en) * | 2016-06-15 | 2016-11-09 | 大连民族大学 | A kind of cuttlefish juice fish face and preparation method thereof |
| CN107712573A (en) * | 2017-11-10 | 2018-02-23 | 武汉生物工程学院 | A kind of Radix Codonopsis fish-noodle of smelling removal and preparation method thereof |
| CN107751788A (en) * | 2017-11-10 | 2018-03-06 | 武汉生物工程学院 | Clear-cut fish face of non-fried mediation Poria cocos and preparation method thereof |
| CN107897699A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | Clear-cut fish face of myotonin and preparation method thereof |
| CN107897697A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | Clear-cut fish face of Chinese cassia tree and preparation method thereof |
| CN109770156A (en) * | 2019-01-24 | 2019-05-21 | 湖北省戴氏食品科技有限公司 | A kind of high fresh fish face of storage quality and its processing method |
| CN109645317A (en) * | 2019-01-25 | 2019-04-19 | 湖北省戴氏食品科技有限公司 | A kind of lotus seeds fish face and preparation method thereof with anti-oxidation efficacy |
| CN112655942A (en) * | 2019-10-15 | 2021-04-16 | 太湖县优农农业发展有限公司 | Preparation method of sweet potato vermicelli |
| CN115399438A (en) * | 2022-08-31 | 2022-11-29 | 荣成泰祥食品股份有限公司 | Buckwheat and fish noodle and making method thereof |
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Application publication date: 20150325 |