CN108272039A - A kind of cold water fish noodle and preparation method thereof - Google Patents
A kind of cold water fish noodle and preparation method thereof Download PDFInfo
- Publication number
- CN108272039A CN108272039A CN201810050379.5A CN201810050379A CN108272039A CN 108272039 A CN108272039 A CN 108272039A CN 201810050379 A CN201810050379 A CN 201810050379A CN 108272039 A CN108272039 A CN 108272039A
- Authority
- CN
- China
- Prior art keywords
- fish
- flesh
- preparation
- cold water
- minutes
- 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 219
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 83
- 235000012149 noodles Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 claims abstract description 70
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 31
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 31
- 230000008569 process Effects 0.000 claims abstract description 16
- 238000000227 grinding Methods 0.000 claims abstract description 14
- 239000002932 luster Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 84
- 239000005457 ice water Substances 0.000 claims description 65
- 239000011780 sodium chloride Substances 0.000 claims description 42
- 238000001035 drying Methods 0.000 claims description 31
- 238000003756 stirring Methods 0.000 claims description 24
- 238000000265 homogenisation Methods 0.000 claims description 22
- 238000000465 moulding Methods 0.000 claims description 22
- 238000005520 cutting process Methods 0.000 claims description 21
- 238000005538 encapsulation Methods 0.000 claims description 21
- 238000004513 sizing Methods 0.000 claims description 21
- 239000002002 slurry Substances 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 16
- 238000012545 processing Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 11
- 238000004321 preservation Methods 0.000 claims description 11
- 210000001835 viscera Anatomy 0.000 claims description 11
- 238000010009 beating Methods 0.000 claims description 10
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 238000005660 chlorination reaction Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 241001327682 Oncorhynchus mykiss irideus Species 0.000 claims 1
- 210000000988 bone and bone Anatomy 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 17
- 235000019698 starch Nutrition 0.000 abstract description 17
- 239000008107 starch Substances 0.000 abstract description 17
- 230000008961 swelling Effects 0.000 abstract description 9
- 238000004090 dissolution Methods 0.000 abstract description 8
- 229920002261 Corn starch Polymers 0.000 abstract description 5
- 244000017020 Ipomoea batatas Species 0.000 abstract description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract description 5
- 239000008120 corn starch Substances 0.000 abstract description 5
- 229940099112 cornstarch Drugs 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 239000004568 cement Substances 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000004332 deodorization Methods 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 229920001592 potato starch Polymers 0.000 abstract description 2
- 230000007850 degeneration Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 24
- 241000195474 Sargassum Species 0.000 description 18
- 229920001817 Agar Polymers 0.000 description 15
- 239000008272 agar Substances 0.000 description 15
- 239000000284 extract Substances 0.000 description 13
- 241000233866 Fungi Species 0.000 description 9
- 241001506047 Tremella Species 0.000 description 9
- 241000003857 Parmelia saxatilis Species 0.000 description 8
- 235000013311 vegetables Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 238000003801 milling Methods 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 238000011010 flushing procedure Methods 0.000 description 4
- 230000010355 oscillation Effects 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 241000277275 Oncorhynchus mykiss Species 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 238000011038 discontinuous diafiltration by volume reduction Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 241001125816 Coregonus autumnalis Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 241001597062 Channa argus Species 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 1
- 241001124553 Lepismatidae Species 0.000 description 1
- 241001275898 Mylopharyngodon piceus Species 0.000 description 1
- 241000975357 Salangichthys microdon Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013360 fish flour Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 238000009527 percussion Methods 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001228 trophic effect Effects 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
- 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
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- 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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of cold water fish noodles and preparation method thereof, use the flesh of fish of cold water fish for raw material, flesh of fish itself is without fishy smell, addition deodorization substance is not required in process, the flesh of fish is without rinsing, using Wet ultrafine grinding machine quickly preparing cement paste under cryogenic, reduce albuminous degeneration and fat oxidation degree in flesh of fish process, and starch from sweet potato is screened, potato starch, the difference starch such as tapioca and cornstarch and additive amount, according to noodles forming degree and color and luster mouthfeel, the tapioca of selection addition specific quantity, the noodle color being processed into is bright in vain, it is glittering and translucent after cooking, elasticity and chewiness are preferable, specifically, with higher tensile strength and elongation percentage, and there is lower dissolution rate and suitable swelling capacity.Meanwhile because content of starch is relatively low, higher nutritive value is contained rich in the flesh of fish.
Description
Technical field
The present invention relates to a kind of noodles, and in particular to a kind of cold water fish noodle and preparation method thereof.Belong to food technology neck
Domain.
Background technology
Traditional noodles are using wheat as raw material, and mainly starch component lacks active material and nutritional ingredient, cannot be satisfied
People are nutritional needs.Patent CN 103734608B disclose a kind of process preparing noodles using wild whitebait as raw material,
Wherein flour and silverfish juice powder weight proportion are about 10：1；Patent CN103704590B discloses a kind of system of wild snakehead noodles
Preparation Method, wherein flour and snakeheaded fish juice powder weight proportion are about 10：1；Patent CN100581391C discloses a kind of fish face processing
Technique, wherein 800~1000 parts of the major ingredient flesh of fish, 300~500 parts of starch, and be added to and increase the addition of the food such as crisp element, fumet
Agent.In the processing technology of existing fish face, still mainly based on face, supplemented by the flesh of fish, or addition food additives." striking fish face " is south
A kind of common ocean fish meat products in side, after ocean fish meat mix with starch, artificial constantly percussion, formation pancake shape is baked to half-mature, is cut
Fish face is formed after silk, but this traditional handicraft is mostly manual operation, time-consuming and laborious, quality is unsecured, can not mass produce.
Cold water fish refer to live in cold property or sub- cold property water fish (such as：Pelyad fish, rainbow trout, refined fish, Liu Genyu
Deng), high due to requiring living environment, cold water meat quality of fish consolidation is delicate, fat content is high, fishy smell is small, taste delicate flavour is prominent, fish
Thorn is few, if fish face is processed into without adding fumet, monosodium glutamate etc., meanwhile, according to Guo Yan's et al. studies have shown that cold water fish example
If fat content is up to 13.75% and 10.40% in pelyad and Coregonus autumnalis fish, far above common black carp, grass carp, silver carp
The fresh-water fishes such as fish, bighead and carp (the trophic analysis evaluation of Guo Yan etc., Sayram Lake pelyad and Coregonus autumnalis muscle, ovum, water
Magazine, 2004,17 (1) are learned in production：62-67), the fish flour nutrition value higher being thus processed into.But due to cold water fish fat content
Higher, azelon is thin, and the minced fish gel being directly process is poor, and is more easy in flesh of fish processing procedure because of temperature and processing
The raising of time and be denaturalized, there has been no the fish face products developed for the cold water fish flesh of fish at present.
Invention content
The purpose of the present invention is to overcome above-mentioned the deficiencies in the prior art, provide a kind of cold water fish noodle and its preparation side
Method has high nutritive value based on the flesh of fish (80% or more quality accounting).
To achieve the above object, the present invention uses following technical proposals：
A kind of preparation method of cold water fish noodle, using the flesh of fish of cold water fish as raw material, first by the flesh of fish and first part's ice water
Mixing after homogenization, is added first part's sodium chloride and second part ice water, wet method super-fine powder is utilized under the conditions of 4~10 DEG C
Fish slurry is made in broken machine processing；Then second part sodium chloride, tapioca and Part III ice water are added, under the conditions of 4~10 DEG C
Minced fillet is made in stirring；Most afterwards through beat molding fish face is made, then just dry sizing, drying, cutting encapsulation to get.
Preferably, the cold water fish is selected from any one of pelyad fish, rainbow trout, refined fish or Liu Genyu.
Preferably, the flesh of fish, first part's ice water, first part's sodium chloride, second part ice water, second part sodium chloride,
The mass ratio of tapioca and Part III ice water is 1：1：0.005~0.01：0.1~0.2：0.01~0.03：0.1~
0.15：0.05~0.1.
Preferably, the tapioca is first pre-processed before addition, and pretreated specific method is：By tapioca
It is added in the water of 3~4 times of weight and starch slurry is made, adjust its pH=6~6.5, roasted 10~15 minutes in 120~130 DEG C, from
(25 DEG C) are so cooled to room temperature, then ice salt bath is cooled to 0 DEG C hereinafter, and keeping this temperature range until feeding intake.
Preferably, the mixed extract of white fungus, agar and Sargassum is additionally added during preparing minced fillet, three's
Mass ratio is 1：1~2：2~3；The addition of the mixed extract is the 2~3% of flesh of fish quality.
It is further preferred that the preparation method of the mixed extract is as follows：
(A) white fungus is cleaned and is soaked, wear into tremella mud, it is spare；
(B) agar is impregnated 1~2 hour in 40~50 DEG C of water, after flushing, is dried, shredded, stone is made in milling
Cauliflower powder, it is spare；
(C) Sargassum is cleaned, is dried, shredded, milling obtains Sargassum powder, spare；
(D) parmelia saxatilis vegetable powder is mixed with Sargassum powder, is added to the water, tremella mud is added while stirring, then in ultrasonic wave
It is heated to 80~90 DEG C under oscillation action to extract 2~3 times, each extraction time is 60~90 minutes, and concentration is so that system is overall
Product reduces 2/3~3/4, and absolute ethyl alcohol is slowly added dropwise, until precipitation is not further added by, filters to take solid, it is dry to get；Wherein, water
Addition be parmelia saxatilis vegetable powder, 10~12 times of Sargassum powder and tremella mud total weight.
Still more preferably, in step (D), ultrasonic frequency 40kHz.
Preferably, the preparation method of the flesh of fish is as follows：Select fresh and alive cold water fish, slaughtered immediately after fishing, decaptitating, go in
The flesh of fish, 2 are averagely divided into along fish ridge by dirty, peeling；It is boned using flesh separator, obtains the flesh of fish.
Preferably, the homogenization time is 3~5 minutes.
Preferably, the process conditions of Wet ultrafine grinding machine are：It is handled 5~10 minutes with rotating speed 9000r/min.
Preferably, it stirs 15~30 minutes and minced fillet is made.
Preferably, beating molding the specific method in fish face is made is：Minced fillet is gently beaten to 30~50 points using meat hammering machine
Clock, and the fish face that thickness is 1~1.5mm is made in tabletting.
Preferably, just drying the specific method shaped is：Fish face is placed at 150~200 DEG C and handles 1~3 minute to color and luster
Bleach, four sides tilt slightly, cooled to room temperature (25 DEG C).
Preferably, the specific method of drying is：It hangs in vacuum drier, it is 6~10 hours dry in 40~70 DEG C.
Preferably, cutting the specific method of encapsulation is：Item is cut into, is vacuum-packed, is placed in -20 DEG C of preservations.
Preferably, it is as follows：
(1) fresh and alive cold water fish is selected, is slaughtered immediately after fishing, internal organ, peeling are gone in decaptitating, and the flesh of fish is averaged along fish ridge
It is divided into 2；
(2) meat is adopted：It is boned using flesh separator, prepares the flesh of fish；
(3) slurrying：The flesh of fish is mixed with first part ice water, homogenization 3~5 minutes adds first part's chlorination
Sodium and second part ice water are handled 5~10 minutes in 4~10 DEG C of environment using 9000r/min Wet ultrafine grinding machines, are obtained
Fish slurry；
(4) low temperature stirs：After fish slurry squeezes filtering moisture removal, second part sodium chloride, tapioca and third portion is added
Divide ice water, stirred 15~30 minutes in 4~10 DEG C of environment, obtains minced fillet；
(5) molding is beaten：Minced fillet is gently beaten 30~50 minutes using meat hammering machine, and tabletting be made thickness be 1~
The fish face of 1.5mm；
(6) sizing is just dried：Fish face is placed in handle 1~3 minute at 150~200 DEG C and is bleached to color and luster, four sides are stuck up slightly
It rises, natural cooling；
(7) it dries：Fish face is hung in vacuum drier, it is 6~10 hours dry in 40~70 DEG C；
(8) cutting encapsulation：Item is cut into, is vacuum-packed, is placed in -20 DEG C of preservations.
A kind of cold water fish noodle, is obtained by above-mentioned preparation method.
Beneficial effects of the present invention：
The present invention uses the flesh of fish of cold water fish for raw material, and flesh of fish itself is not required to addition deodorization object without fishy smell in process
Matter, the flesh of fish using Wet ultrafine grinding machine quickly preparing cement paste under cryogenic, reduce albumen in flesh of fish process without rinsing
Denaturation and fat oxidation degree, and the different starch such as screened starch from sweet potato, potato starch, tapioca and cornstarch and
Additive amount, according to noodles forming degree and color and luster mouthfeel, the tapioca of selection addition specific quantity, the noodle color being processed into is white
Bright, glittering and translucent after cooking, elasticity and chewiness are preferable, specifically, have higher tensile strength and elongation percentage, and have
Lower dissolution rate (dissolution rate is big, illustrates that the solubility of noodles is big, easily pastes soup, not resistant to cook, viscous and rough when eating) and
(swelling capacity is low, illustrates that noodles moisture holding capacity is weak, taste is dry and astringent for suitable swelling capacity；Swelling capacity is high, and noodles are difficult to protect when boiling
Bite is insufficient after holding its shape and boiling).Meanwhile because content of starch is relatively low, higher nutritive value is contained rich in the flesh of fish.
The mixed extract of white fungus, agar and Sargassum is also added in the present invention during preparing minced fillet, further
The gelation for improving minced fillet improves the elasticity and chewiness of noodles, and has certain anti-microbial property, extends the shelf-life of product
(24 months or more).White fungus, agar and Sargassum three are synergistic, and compared with independent addition, the properties of noodles are bright
It shows more preferably.
The tapioca of the present invention can be pre-processed before addition, and starch slurry is made and roasts in acid condition, structure
Tending to netted, adhesivity more preferably, is cooled to 0 DEG C or less and feeds intake and be more conducive to merge with fish slurry, is made more sticky minced fillet,
So that the elasticity and chewiness of noodles are more preferable.
Specific implementation mode
With reference to embodiment, the present invention will be further elaborated, it should explanation, following the description merely to
It explains the present invention, its content is not defined.
Embodiment 1：
A kind of preparation method of cold water fish noodle, using the flesh of fish of cold water fish (pelyad fish) as raw material, first by the flesh of fish and
A part of ice water mixing after homogenization, is added first part's sodium chloride and second part ice water, wet method is utilized under the conditions of 4 DEG C
Fish slurry is made in ultrafine crusher processing；Then second part sodium chloride, tapioca and Part III ice water, 4 DEG C of conditions are added
Minced fillet is made in lower stirring；Most afterwards through beat molding fish face is made, then just dry sizing, drying, cutting encapsulation to get.
The flesh of fish, first part's ice water, first part's sodium chloride, second part ice water, second part sodium chloride, tapioca
Mass ratio with Part III ice water is 1：1：0.005：0.1：0.01：0.1：0.05.
The preparation method of the flesh of fish is as follows：Fresh and alive cold water fish is selected, is slaughtered immediately after fishing, internal organ, peeling, edge are gone in decaptitating
The flesh of fish is averagely divided into 2 by fish ridge；It is boned using flesh separator, obtains the flesh of fish.
The homogenization time is 3 minutes.
The process conditions of Wet ultrafine grinding machine are：It is handled 5 minutes with rotating speed 9000r/min.
Minced fillet is made in 15 minutes in stirring.
Beating molding the specific method in fish face is made is：Minced fillet is gently beaten 30 minutes using meat hammering machine, and tabletting system
At the fish face that thickness is 1mm.
Just drying the specific method of sizing is：Fish face is placed in handle 1 minute at 150 DEG C and is bleached to color and luster, four sides are stuck up slightly
It rises, cooled to room temperature (25 DEG C).
The specific method of drying is：It hangs in vacuum drier, it is 6 hours dry in 40 DEG C.
Cutting the specific method of encapsulation is：Item is cut into, is vacuum-packed, is placed in -20 DEG C of preservations.
A kind of cold water fish noodle, is obtained by above-mentioned preparation method.
Embodiment 2：
A kind of preparation method of cold water fish noodle, using the flesh of fish of cold water fish (rainbow trout) as raw material, first by the flesh of fish and first
Divide ice water mixing, after homogenization, first part's sodium chloride and second part ice water is added, wet method super-fine is utilized under the conditions of 10 DEG C
Fish slurry is made in pulverizer processing；Then second part sodium chloride, tapioca and Part III ice water is added, is stirred under the conditions of 10 DEG C
Mixing is at minced fillet；Most afterwards through beat molding fish face is made, then just dry sizing, drying, cutting encapsulation to get.
The flesh of fish, first part's ice water, first part's sodium chloride, second part ice water, second part sodium chloride, tapioca
Mass ratio with Part III ice water is 1：1：0.01：0.2：0.03：0.15：0.1.
The preparation method of the flesh of fish is as follows：Fresh and alive cold water fish is selected, is slaughtered immediately after fishing, internal organ, peeling, edge are gone in decaptitating
The flesh of fish is averagely divided into 2 by fish ridge；It is boned using flesh separator, obtains the flesh of fish.
The homogenization time is 5 minutes.
The process conditions of Wet ultrafine grinding machine are：It is handled 10 minutes with rotating speed 9000r/min.
Minced fillet is made in 30 minutes in stirring.
Beating molding the specific method in fish face is made is：Minced fillet is gently beaten 50 minutes using meat hammering machine, and tabletting system
At the fish face that thickness is 1.5mm.
Just drying the specific method of sizing is：Fish face is placed in handle 3 minutes at 200 DEG C and is bleached to color and luster, four sides are stuck up slightly
It rises, cooled to room temperature (25 DEG C).
The specific method of drying is：It hangs in vacuum drier, it is 10 hours dry in 70 DEG C.
Cutting the specific method of encapsulation is：Item is cut into, is vacuum-packed, is placed in -20 DEG C of preservations.
A kind of cold water fish noodle, is obtained by above-mentioned preparation method.
Embodiment 3：
A kind of preparation method of cold water fish noodle, using the flesh of fish of cold water fish (pelyad fish) as raw material, first by the flesh of fish and
A part of ice water mixing after homogenization, is added first part's sodium chloride and second part ice water, wet method is utilized under the conditions of 4 DEG C
Fish slurry is made in ultrafine crusher processing；Then second part sodium chloride, tapioca and Part III ice water, 10 DEG C of conditions are added
Minced fillet is made in lower stirring；Most afterwards through beat molding fish face is made, then just dry sizing, drying, cutting encapsulation to get.
The flesh of fish, first part's ice water, first part's sodium chloride, second part ice water, second part sodium chloride, tapioca
Mass ratio with Part III ice water is 1：1：0.005：0.2：0.01：0.15：0.05.
Tapioca is first pre-processed before addition, and pretreated specific method is：4 times of weight are added in tapioca
Water in starch slurry is made, adjust its pH=6, roasted 10 minutes in 130 DEG C, cooled to room temperature (25 DEG C), then cryosel
Bath is cooled to 0 DEG C hereinafter, and keeping this temperature range until feeding intake.
The preparation method of the flesh of fish is as follows：Fresh and alive cold water fish is selected, is slaughtered immediately after fishing, internal organ, peeling, edge are gone in decaptitating
The flesh of fish is averagely divided into 2 by fish ridge；It is boned using flesh separator, obtains the flesh of fish.
The homogenization time is 5 minutes.
The process conditions of Wet ultrafine grinding machine are：It is handled 5 minutes with rotating speed 9000r/min.
Minced fillet is made in 30 minutes in stirring.
Beating molding the specific method in fish face is made is：Minced fillet is gently beaten 30 minutes using meat hammering machine, and tabletting system
At the fish face that thickness is 1.5mm.
Just drying the specific method of sizing is：Fish face is placed in handle 3 minutes at 150 DEG C and is bleached to color and luster, four sides are stuck up slightly
It rises, cooled to room temperature (25 DEG C).
The specific method of drying is：It hangs in vacuum drier, it is 10 hours dry in 40 DEG C.
Cutting the specific method of encapsulation is：Item is cut into, is vacuum-packed, is placed in -20 DEG C of preservations.
A kind of cold water fish noodle, is obtained by above-mentioned preparation method.
Embodiment 4：
A kind of preparation method of cold water fish noodle, using the flesh of fish of cold water fish (pelyad fish) as raw material, first by the flesh of fish and
A part of ice water mixing after homogenization, is added first part's sodium chloride and second part ice water, wet method is utilized under the conditions of 10 DEG C
Fish slurry is made in ultrafine crusher processing；Then second part sodium chloride, tapioca and Part III ice water, 4 DEG C of conditions are added
Minced fillet is made in lower stirring；Most afterwards through beat molding fish face is made, then just dry sizing, drying, cutting encapsulation to get.
The flesh of fish, first part's ice water, first part's sodium chloride, second part ice water, second part sodium chloride, tapioca
Mass ratio with Part III ice water is 1：1：0.01：0.1：0.03：0.1：0.1.
Agar extract is additionally added during preparing minced fillet, addition is the 2% of flesh of fish quality.Preparation method
It is as follows：
Agar is impregnated 1 hour in 50 DEG C of water, after flushing, is dried, is shredded, parmelia saxatilis vegetable powder is made in milling, standby
With；Parmelia saxatilis vegetable powder is added to the water, being heated to 90 DEG C under supersonic oscillations effect extracts 2 times, and each extraction time is 90 points
Clock, concentration are slowly added dropwise absolute ethyl alcohol so that system total volume reduction 2/3, until precipitation is not further added by, filter to take solid, do
It is dry to get；Wherein, the addition of water is 12 times of parmelia saxatilis vegetable powder weight.
The preparation method of the flesh of fish is as follows：Fresh and alive cold water fish is selected, is slaughtered immediately after fishing, internal organ, peeling, edge are gone in decaptitating
The flesh of fish is averagely divided into 2 by fish ridge；It is boned using flesh separator, obtains the flesh of fish.
The homogenization time is 3 minutes.
The process conditions of Wet ultrafine grinding machine are：It is handled 10 minutes with rotating speed 9000r/min.
Minced fillet is made in 15 minutes in stirring.
Beating molding the specific method in fish face is made is：Minced fillet is gently beaten 50 minutes using meat hammering machine, and tabletting system
At the fish face that thickness is 1mm.
Just drying the specific method of sizing is：Fish face is placed in handle 1 minute at 200 DEG C and is bleached to color and luster, four sides are stuck up slightly
It rises, cooled to room temperature (25 DEG C).
The specific method of drying is：It hangs in vacuum drier, it is 6 hours dry in 70 DEG C.
Cutting the specific method of encapsulation is：Item is cut into, is vacuum-packed, is placed in -20 DEG C of preservations.
A kind of cold water fish noodle, is obtained by above-mentioned preparation method.
Embodiment 5：
A kind of preparation method of cold water fish noodle, using the flesh of fish of cold water fish (pelyad fish) as raw material, first by the flesh of fish and
A part of ice water mixing after homogenization, is added first part's sodium chloride and second part ice water, wet method is utilized under the conditions of 10 DEG C
Fish slurry is made in ultrafine crusher processing；Then second part sodium chloride, tapioca and Part III ice water, 4 DEG C of conditions are added
Minced fillet is made in lower stirring；Most afterwards through beat molding fish face is made, then just dry sizing, drying, cutting encapsulation to get.
The flesh of fish, first part's ice water, first part's sodium chloride, second part ice water, second part sodium chloride, tapioca
Mass ratio with Part III ice water is 1：1：0.01：0.1：0.03：0.1：0.1.
The mixed extract of white fungus, agar and Sargassum, the mass ratio of three are additionally added during preparing minced fillet
It is 1：1：3；The addition of the mixed extract is the 2% of flesh of fish quality.The preparation method of mixed extract is as follows：
(A) white fungus is cleaned and is soaked, wear into tremella mud, it is spare；
(B) agar being impregnated 1 hour in 50 DEG C of water, after flushing, is dried, shredded, parmelia saxatilis vegetable powder is made in milling,
It is spare；
(C) Sargassum is cleaned, is dried, shredded, milling obtains Sargassum powder, spare；
(D) parmelia saxatilis vegetable powder is mixed with Sargassum powder, is added to the water, tremella mud is added while stirring, then in ultrasonic wave
It is heated to 90 DEG C under oscillation action to extract 2 times, each extraction time is 90 minutes, and concentration is delayed so that system total volume reduction 2/3
It is slow that absolute ethyl alcohol is added dropwise, until precipitation is not further added by, filter to take solid, it is dry to get；Wherein, the addition of water is agar
12 times of powder, Sargassum powder and tremella mud total weight.
The preparation method of the flesh of fish is as follows：Fresh and alive cold water fish is selected, is slaughtered immediately after fishing, internal organ, peeling, edge are gone in decaptitating
The flesh of fish is averagely divided into 2 by fish ridge；It is boned using flesh separator, obtains the flesh of fish.
The homogenization time is 3 minutes.
The process conditions of Wet ultrafine grinding machine are：It is handled 10 minutes with rotating speed 9000r/min.
Minced fillet is made in 15 minutes in stirring.
Beating molding the specific method in fish face is made is：Minced fillet is gently beaten 50 minutes using meat hammering machine, and tabletting system
At the fish face that thickness is 1mm.
Just drying the specific method of sizing is：Fish face is placed in handle 1 minute at 200 DEG C and is bleached to color and luster, four sides are stuck up slightly
It rises, cooled to room temperature (25 DEG C).
The specific method of drying is：It hangs in vacuum drier, it is 6 hours dry in 70 DEG C.
Cutting the specific method of encapsulation is：Item is cut into, is vacuum-packed, is placed in -20 DEG C of preservations.
A kind of cold water fish noodle, is obtained by above-mentioned preparation method.
Embodiment 6：
A kind of preparation method of cold water fish noodle, using the flesh of fish of cold water fish (pelyad fish) as raw material, first by the flesh of fish and
A part of ice water mixing after homogenization, is added first part's sodium chloride and second part ice water, wet method is utilized under the conditions of 7 DEG C
Fish slurry is made in ultrafine crusher processing；Then second part sodium chloride, tapioca and Part III ice water, 7 DEG C of conditions are added
Minced fillet is made in lower stirring；Most afterwards through beat molding fish face is made, then just dry sizing, drying, cutting encapsulation to get.
The flesh of fish, first part's ice water, first part's sodium chloride, second part ice water, second part sodium chloride, tapioca
Mass ratio with Part III ice water is 1：1：0.008：0.15：0.02：0.12：0.08.
Tapioca is first pre-processed before addition, and pretreated specific method is：3.5 times of weights are added in tapioca
Starch slurry is made in the water of amount, adjusts its pH=6, is roasted 12 minutes in 125 DEG C, cooled to room temperature (25 DEG C), then ice
Salt bath is cooled to 0 DEG C hereinafter, and keeping this temperature range until feeding intake.
The mixed extract of white fungus, agar and Sargassum, the mass ratio of three are additionally added during preparing minced fillet
It is 1：1.5：2.5；The addition of the mixed extract is the 2.5% of flesh of fish quality.The preparation method of mixed extract is as follows：
(A) white fungus is cleaned and is soaked, wear into tremella mud, it is spare；
(B) agar is impregnated 1.5 hours in 45 DEG C of water, after flushing, is dried, shredded, agar is made in milling
Powder, it is spare；
(C) Sargassum is cleaned, is dried, shredded, milling obtains Sargassum powder, spare；
(D) parmelia saxatilis vegetable powder is mixed with Sargassum powder, is added to the water, tremella mud is added while stirring, then in ultrasonic wave
It is heated to 85 DEG C under oscillation action to extract 2 times, each extraction time is 70 minutes, and concentration is delayed so that system total volume reduction 3/4
It is slow that absolute ethyl alcohol is added dropwise, until precipitation is not further added by, filter to take solid, it is dry to get；Wherein, the addition of water is agar
11 times of powder, Sargassum powder and tremella mud total weight.
The preparation method of the flesh of fish is as follows：Fresh and alive cold water fish is selected, is slaughtered immediately after fishing, internal organ, peeling, edge are gone in decaptitating
The flesh of fish is averagely divided into 2 by fish ridge；It is boned using flesh separator, obtains the flesh of fish.
The homogenization time is 4 minutes.
The process conditions of Wet ultrafine grinding machine are：It is handled 8 minutes with rotating speed 9000r/min.
Minced fillet is made in 25 minutes in stirring.
Beating molding the specific method in fish face is made is：Minced fillet is gently beaten 40 minutes using meat hammering machine, and tabletting system
At the fish face that thickness is 1.2mm.
Just drying the specific method of sizing is：Fish face is placed in handle 2 minutes at 180 DEG C and is bleached to color and luster, four sides are stuck up slightly
It rises, cooled to room temperature (25 DEG C).
The specific method of drying is：It hangs in vacuum drier, it is 8 hours dry in 60 DEG C.
Cutting the specific method of encapsulation is：Item is cut into, is vacuum-packed, is placed in -20 DEG C of preservations.
A kind of cold water fish noodle, is obtained by above-mentioned preparation method.
Comparative example 1
A kind of preparation method of cold water fish noodle, using the flesh of fish of cold water fish (pelyad fish) as raw material, first by the flesh of fish and
A part of ice water mixing after homogenization, is added first part's sodium chloride and second part ice water, wet method is utilized under the conditions of 4 DEG C
Fish slurry is made in ultrafine crusher processing；Then second part sodium chloride, starch from sweet potato and Part III ice water, 4 DEG C of conditions are added
Minced fillet is made in lower stirring；Most afterwards through beat molding fish face is made, then just dry sizing, drying, cutting encapsulation to get.
The flesh of fish, first part's ice water, first part's sodium chloride, second part ice water, second part sodium chloride, starch from sweet potato
Mass ratio with Part III ice water is 1：1：0.005：0.1：0.01：0.1：0.05.
The preparation method of the flesh of fish is as follows：Fresh and alive cold water fish is selected, is slaughtered immediately after fishing, internal organ, peeling, edge are gone in decaptitating
The flesh of fish is averagely divided into 2 by fish ridge；It is boned using flesh separator, obtains the flesh of fish.
The homogenization time is 3 minutes.
The process conditions of Wet ultrafine grinding machine are：It is handled 5 minutes with rotating speed 9000r/min.
Minced fillet is made in 15 minutes in stirring.
Beating molding the specific method in fish face is made is：Minced fillet is gently beaten 30 minutes using meat hammering machine, and tabletting system
At the fish face that thickness is 1mm.
Just drying the specific method of sizing is：Fish face is placed in handle 1 minute at 150 DEG C and is bleached to color and luster, four sides are stuck up slightly
It rises, cooled to room temperature (25 DEG C).
The specific method of drying is：It hangs in vacuum drier, it is 6 hours dry in 40 DEG C.
Cutting the specific method of encapsulation is：Item is cut into, is vacuum-packed, is placed in -20 DEG C of preservations.
A kind of cold water fish noodle, is obtained by above-mentioned preparation method.
Comparative example 2
A kind of preparation method of cold water fish noodle, using the flesh of fish of cold water fish (pelyad fish) as raw material, first by the flesh of fish and
A part of ice water mixing after homogenization, is added first part's sodium chloride and second part ice water, wet method is utilized under the conditions of 4 DEG C
Fish slurry is made in ultrafine crusher processing；Then second part sodium chloride, cornstarch and Part III ice water, 4 DEG C of conditions are added
Minced fillet is made in lower stirring；Most afterwards through beat molding fish face is made, then just dry sizing, drying, cutting encapsulation to get.
The flesh of fish, first part's ice water, first part's sodium chloride, second part ice water, second part sodium chloride, cornstarch
Mass ratio with Part III ice water is 1：1：0.005：0.1：0.01：0.1：0.05.
The preparation method of the flesh of fish is as follows：Fresh and alive cold water fish is selected, is slaughtered immediately after fishing, internal organ, peeling, edge are gone in decaptitating
The flesh of fish is averagely divided into 2 by fish ridge；It is boned using flesh separator, obtains the flesh of fish.
The homogenization time is 3 minutes.
The process conditions of Wet ultrafine grinding machine are：It is handled 5 minutes with rotating speed 9000r/min.
Minced fillet is made in 15 minutes in stirring.
Beating molding the specific method in fish face is made is：Minced fillet is gently beaten 30 minutes using meat hammering machine, and tabletting system
At the fish face that thickness is 1mm.
Just drying the specific method of sizing is：Fish face is placed in handle 1 minute at 150 DEG C and is bleached to color and luster, four sides are stuck up slightly
It rises, cooled to room temperature (25 DEG C).
The specific method of drying is：It hangs in vacuum drier, it is 6 hours dry in 40 DEG C.
Cutting the specific method of encapsulation is：Item is cut into, is vacuum-packed, is placed in -20 DEG C of preservations.
A kind of cold water fish noodle, is obtained by above-mentioned preparation method.
Test example
Edible performance test has been carried out to the cold water fish noodle of Examples 1 to 6 and comparative example 1~2, the results are shown in Table 1.
The test method of dissolution rate：10g noodles are placed in the beaker (beaker weight w3) for filling 80mL distilled water, are boiled
12 minutes, the noodles of the taking-up draining above beaker mouth, by noodles and beaker equipped with noodle soup, drying to constant weight in 105 DEG C respectively
(the two oven-dry weight is respectively w2 and w1) calculates dissolution rate, dissolution rate (%)=(w1-w3)/w2 × 100% according to formula.
The test method of swelling capacity：10g noodles (w0) are placed in the distilled water of 80mL and are boiled 12 minutes, noodles are taken out,
Surface moisture is sucked with filter paper, weigh w1, and swelling capacity, swelling capacity=w1/w0 are calculated according to formula.
The edible performance of 1. cold water fish noodle of table compares
| Tensile strength (N/mm2) | Elongation percentage (%) | Dissolution rate (%) | Swelling capacity | |
| Embodiment 1 | 42 | 73 | 13 | 1.28 |
| Embodiment 2 | 40 | 72 | 13 | 1.28 |
| Embodiment 3 | 45 | 75 | 11 | 1.35 |
| Embodiment 4 | 44 | 74 | 11 | 1.33 |
| Embodiment 5 | 46 | 76 | 10 | 1.41 |
| Embodiment 6 | 52 | 83 | 7 | 1.45 |
| Comparative example 1 | 25 | 51 | 18 | 1.99 |
| Comparative example 2 | 27 | 49 | 20 | 0.97 |
As shown in Table 1, compared with comparative example 1 and comparative example 2, the cold water fish noodle of Examples 1 to 6 has higher stretching
Intensity and elongation percentage, lower dissolution rate and suitable swelling capacity, the elasticity and chewiness of noodles more preferably illustrate starch
Selection is very crucial for the edible performance of cold water fish noodle, and addition tapioca is obviously due to starch from sweet potato or cornstarch.
The tapioca of embodiment 3 is pre-processed before addition, and embodiment 4 adds agar during preparing minced fillet and carries
Object, embodiment 5 is taken to add the mixed extract of white fungus, agar and Sargassum during preparing minced fillet, embodiment 6 is same
When add the processing step of embodiment 3 and embodiment 5, compared with embodiment 1 and embodiment 2, the cold water fish of embodiment 3~6
Noodles properties also have different degrees of raising.
Although the above-mentioned specific implementation mode to the present invention is described, not to the limit of the scope of the present invention
System, based on the technical solutions of the present invention, those skilled in the art need not make the creative labor can make it is each
Kind modification or deformation are still within protection scope of the present invention.
Claims (10)
1. a kind of preparation method of cold water fish noodle, which is characterized in that using the flesh of fish of cold water fish as raw material, first by the flesh of fish and first
Part ice water mixing after homogenization, is added first part's sodium chloride and second part ice water, is utilized under the conditions of 4~10 DEG C wet
Fish slurry is made in the processing of method ultrafine crusher；Then addition second part sodium chloride, tapioca and Part III ice water, 4~10
Minced fillet is made in stirring under the conditions of DEG C；Most afterwards through beat molding fish face is made, then just dry sizing, drying, cutting encapsulation to get.
2. preparation method according to claim 1, which is characterized in that the cold water fish is selected from pelyad fish, rainbow trout, refined fish
Or any one of Liu Genyu.
3. preparation method according to claim 1, which is characterized in that the flesh of fish, first part's ice water, first part's chlorination
Sodium, second part ice water, second part sodium chloride, tapioca and Part III ice water mass ratio be 1：1：0.005~
0.01：0.1~0.2：0.01~0.03：0.1~0.15：0.05~0.1.
4. preparation method according to claim 1, which is characterized in that the preparation method of the flesh of fish is as follows：It selects fresh and alive
Cold water fish is slaughtered immediately after fishing, and internal organ, peeling are gone in decaptitating, and the flesh of fish is averagely divided into 2 along fish ridge；Utilize flesh separator
It bones, obtains the flesh of fish.
5. preparation method according to claim 1, which is characterized in that the homogenization time is 3~5 minutes.
6. preparation method according to claim 1, which is characterized in that the process conditions of Wet ultrafine grinding machine are：To turn
9000 r/min of speed are handled 5~10 minutes.
7. preparation method according to claim 1, which is characterized in that beating molding the specific method in fish face is made is：Profit
Minced fillet is gently beaten 30~50 minutes with meat hammering machine, and the fish face that thickness is 1~1.5mm is made in tabletting.
8. preparation method according to claim 1, which is characterized in that just drying the specific method of sizing is：Fish face is placed in
It handles 1~3 minute at 150~200 DEG C and bleaches to color and luster, four sides tilt slightly, cooled to room temperature（25℃）.
9. preparation method according to claim 1, which is characterized in that be as follows：
（1）Fresh and alive cold water fish is selected, is slaughtered immediately after fishing, internal organ, peeling are gone in decaptitating, averagely divide the flesh of fish along fish ridge
It is 2；
（2）Adopt meat：It is boned using flesh separator, prepares the flesh of fish；
（3）Slurrying：The flesh of fish is mixed with first part ice water, homogenization 3~5 minutes, add first part's sodium chloride and
Second part ice water is handled 5~10 minutes in 4~10 DEG C of environment using 9000 r/min Wet ultrafine grinding machines, and fish is obtained
Slurry；
（4）Low temperature stirs：After fish slurry squeezes filtering moisture removal, second part sodium chloride, tapioca and Part III ice is added
Water stirs 15~30 minutes in 4~10 DEG C of environment, obtains minced fillet；
（5）Beat molding：Minced fillet is gently beaten 30~50 minutes using meat hammering machine, and it is 1~1.5mm's that thickness, which is made, in tabletting
Fish face；
（6）Just dry sizing：Fish face is placed in handle 1~3 minute at 150~200 DEG C and is bleached to color and luster, four sides tilt slightly, from
It is so cooling；
（7）Drying：Fish face is hung in vacuum drier, it is 6~10 hours dry in 40~70 DEG C；
（8）Cutting encapsulation：Item is cut into, is vacuum-packed, is placed in -20 DEG C of preservations.
10. a kind of cold water fish noodle, is obtained by preparation method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810050379.5A CN108272039A (en) | 2018-01-18 | 2018-01-18 | A kind of cold water fish noodle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810050379.5A CN108272039A (en) | 2018-01-18 | 2018-01-18 | A kind of cold water fish noodle and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108272039A true CN108272039A (en) | 2018-07-13 |
Family
ID=62803978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810050379.5A Pending CN108272039A (en) | 2018-01-18 | 2018-01-18 | A kind of cold water fish noodle and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108272039A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493467A (en) * | 2019-09-16 | 2021-03-16 | 野兽生活(北京)食品科技有限公司 | Instant fish noodles and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011164A (en) * | 2007-02-12 | 2007-08-08 | 卢建中 | Fish noodle and production method thereof |
| CN101869322A (en) * | 2010-06-17 | 2010-10-27 | 浙江大学 | Preparation method of fast food fish noodles by utilizing vacuum freeze drying |
| CN101869323A (en) * | 2010-06-17 | 2010-10-27 | 浙江大学 | Preparation method of fast food fish noodles by utilizing vacuum microwave drying |
| US20150132434A1 (en) * | 2013-07-22 | 2015-05-14 | Gradient Aquaculture | Spaghetti-like fish products, methods of manufacture thereof |
-
2018
- 2018-01-18 CN CN201810050379.5A patent/CN108272039A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011164A (en) * | 2007-02-12 | 2007-08-08 | 卢建中 | Fish noodle and production method thereof |
| CN101869322A (en) * | 2010-06-17 | 2010-10-27 | 浙江大学 | Preparation method of fast food fish noodles by utilizing vacuum freeze drying |
| CN101869323A (en) * | 2010-06-17 | 2010-10-27 | 浙江大学 | Preparation method of fast food fish noodles by utilizing vacuum microwave drying |
| US20150132434A1 (en) * | 2013-07-22 | 2015-05-14 | Gradient Aquaculture | Spaghetti-like fish products, methods of manufacture thereof |
Non-Patent Citations (6)
| Title |
|---|
| 上海鱼品加工厂: "《鱼品加工工艺》", 31 January 1978, 上海科学技术出版社 * |
| 唐国盘，等: "《水产品标准化加工关键技术》", 31 March 2016, 中原农民出版社 * |
| 林志民，等: "《冷冻食品加工技术与工艺配方》", 28 February 2002, 科学技术文献出版社 * |
| 温慧芳，等: "鱼肉重组制品研究进展", 《中国酿造》 * |
| 王燕: "低值淡水鱼鱼糜及制品品质的改良和质地评价研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 王锡昌，等: "《鱼糜制品加工技术》", 30 October 1997, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493467A (en) * | 2019-09-16 | 2021-03-16 | 野兽生活(北京)食品科技有限公司 | Instant fish noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP3353383B2 (en) | Method for producing enzyme preparations and binding molded foods | |
| CN111374322A (en) | Plant protein meat manufacturing process | |
| CN114343166A (en) | Plant-based meat stuffing of fried dumplings with crayfish and preparation method of plant-based meat stuffing | |
| CN1232173C (en) | Fish flour and production method thereof | |
| CN108719809A (en) | A kind of beans dilated food and preparation method | |
| CN1276179A (en) | Further processed shrimp product preparing process | |
| KR101624470B1 (en) | Manufacturing method of dried anglerfish | |
| CN101243845A (en) | Fish noodle and producing method thereof | |
| CN108272039A (en) | A kind of cold water fish noodle and preparation method thereof | |
| CN104542858A (en) | High-calcium potato biscuit and preparation method thereof | |
| CN108450820B (en) | Scallop flavor minced fillet product processed by utilizing scallop skirt and scallop cooking liquor and preparation method thereof | |
| JP2004222550A (en) | Quality improvement in processed food of grains | |
| CN1088346C (en) | Method for producing meat and fish mixed food and its products | |
| CN114246316B (en) | Preparation method of gel-type fish soup instant food | |
| CN114532484A (en) | Processing method of handmade rice noodles | |
| CN101238827B (en) | Processing method for processing convenient instant dewatered wonton and dumpling by enzyme method | |
| CN108450766A (en) | A method of potato fish face is prepared by fish head, fish-bone and the flesh of fish | |
| JP3195953B2 (en) | Food material manufacturing method | |
| KR20140146066A (en) | Modification method for starch processed product | |
| KR101479092B1 (en) | Mackerel is a main ingredient of fish cake the manufacturing method and the fish cake | |
| KR20170108287A (en) | method of making jerky made of duck gizzard | |
| CN110604271A (en) | Preparation process of baked instant sliced horse noodles | |
| CN109601856A (en) | A kind of characteristic Wanton surface compositions and production method | |
| CN109619261A (en) | A kind of processing method of plural gel food | |
| CN109123400A (en) | A kind of preparation method of perch noodles |
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: 20180713 |