CN1666642A - Instant fish noodle and making method thereof - Google Patents

Abstract

Disclosed is a kind of instant fish noodle comprising (by weight ratio) fish meat 45-55%, mixed flour 28-34%, egg white 6-8%, konjak gel 0.28-0.32%, quelite 10-14%, wherein the mixed flour comprises 70-80% of special flour and 20-30% of bean starch, the quelite comprises 80-85% edible oil, 8.5-13% refined salt, 4-5% gourmet powder, 1.5-1.7% fish essence and 0.7-0.9% pepper.

Description

A kind of instant fish noodle and preparation method thereof

Technical field

The invention belongs to nutritious health caring food technology field, specifically, relate to a kind of instant fish noodle and preparation method thereof.

Background technology

In today, instant noodles not only become the working clan, the tourist is the food that saves time or scheme conveniently temporarily to allay one's hunger, and are brought as breakfast or food by a lot of student families.Because the major ingredient of present traditional instant noodles and auxiliary and condiment trophic structure are generally dull, the face cake generally is made of wheat or buckwheat etc., two kind of raw material, the nutrient composition is no more than 20 kinds, carnivorous vegetable variety in the auxiliary material is generally less than ten kinds, and deal is extremely limited, as breakfast or dinner staple food, can not keep the normal required nutrient balance of human body with this instant noodles far away, it is very unfavorable particularly to align the student who is in growth and development stage.In addition, existing instant noodles generally all are to make through frying technological process, the protein in the fried easy damage food of high temperature, even also may attach the harmful material of generation.Therefore, present instant noodles mouthfeel lacks natural grade, and is dull, and food is begun to detest for a long time, lacks nutrition, can not regularly eat, and particularly the head of a family dare not allow the child of oneself often edible especially.

Summary of the invention

The purpose of this invention is to provide a kind of high protein, low fat, tasty mouthfeel, but the nutrition of balance needed by human body, and the old and young suitable instant fish noodle and preparation method thereof of holding concurrently.

For this reason, instant fish noodle of the present invention, its composition and mass percent are: the flesh of fish 45～55%, mixed flour 28～34%, egg is clear 6～8%, smart powder konjac glucomannan 0.28～0.32%, flavoring 10～14%.

Above-mentioned mixed flour can be made up of special powder, beans starch, and its mass percent is special powder 70～80%, beans starch 20～30%.

The composition of above-mentioned flavoring and mass percent can be edible oil 80～85%, refined salt 8.5～13%, monosodium glutamate 4～5%, flesh of fish essence 1.5～1.7%, pepper powder 0.7～0.9%.

Above-mentioned edible oil is preferably the miscella of lard and salad oil, and the quality proportioning is 1: 1.

Above-mentioned instant fish noodle is prepared by following method:

(1), will oppress and egg is prevented clearly fully cutting in cutmixer or the agitator and mixed, obtain fish meat emulsion, fish meat emulsion requires exquisite in texture;

(2), fish meat emulsion, flavoring, smart powder konjac glucomannan are put into cutmixer, fully mix, add mixed powder then at twice, stir evenly, obtain face mud, face mud requires exquisite in texture, and is flexible;

(3), face mud is changed in the vacuum stirring degasser, outgased 1～2 minute;

(4), the moulding slaking, the bar face of extrusion modling enters in the boiling water pot, boils 4～7 minutes after the bar face come-up again, pulls out with cold water then and cools off;

(5), the cooling draining, cooled noodles are pulled out to divide and are carried out draining and water, suitably air blast are in case of necessity received in the surface on oblique corrugated plating;

(6), moulding, determine the weight and the shape of face according to the needs of packing, as strip, coiled type, square cake, cake etc.;

(7), vacuum freeze drying, the wetted surface after the moulding enters the freeze drier inner drying;

(8), the check of packing back is dispatched from the factory.

Instant fish noodle among the present invention is primary raw material with the flesh of fish, other raw materials such as the flavoring and the flesh of fish, flour are integrated, when edible, directly putting into the pot that boils boils and gets final product, made full use of protein content height, lean in the flesh of fish, and the characteristics of tasty mouthfeel can not cause nutrient imbalance because of long-term eating.In addition, owing to do not adopt the high temperature frying technological process, making the nutritional labeling in the flesh of fish and other each composition be able to complete preservation, and can not produce other harmful chemical among the preparation method of the present invention, is a kind of balanced nutrients health food of pure natural.

Remarkable result of the present invention is: protein content height in the noodles, fat content is few, old and young double suitable, help lend some impetus to growing and teen-age growing up healthy and sound of infant, helping the elderly increases physique, promotes longevity, and boiling back tasty mouthfeel, soft tasty and refreshing, is the nutrient instant food of a kind of health, environmental protection.

Description of drawings

Fig. 1 is the process chart of preparation method among the present invention.

The specific embodiment

The present invention is described in further detail below in conjunction with drawings and Examples:

Prepare raw material by following proportioning earlier, the flesh of fish 6000 grams, mixed flour 3000 gram (wherein special powder 2250 grams, beans starch 750 grams), egg clear 30 or 40 (about 750 grams), smart powder konjac glucomannan 15 grams, edible oil 500 grams (wherein lard and salad oil respectively account for half), refined salt 80 grams, monosodium glutamate 30 grams, flesh of fish essence 10 grams, pepper powder 5 grams.

Fish will be selected fresh live fish for use, and is disease-free, and has the normal color and luster of this kind, scale, interiorly expands, head, skin, bone and thorn etc., cleans to no-sundries.

With the above-mentioned raw material that obtains, with reference to the accompanying drawings 1, by following processing step preparation:

(1), will oppress and egg is prevented clearly fully cutting in cutmixer or the agitator and mixed, obtain fish meat emulsion, fish meat emulsion requires exquisite in texture;

(2), fish meat emulsion, flavoring, smart powder konjac glucomannan are put into cutmixer, fully mix, add mixed powder then at twice, stir evenly, obtain face mud, face mud requires exquisite in texture, and is flexible;

(3), face mud is changed in the vacuum stirring degasser, outgased 1～2 minute;

(4), the moulding slaking, the bar face of extrusion modling enters in the boiling water pot, boils 4～7 minutes after the bar face come-up again, pulls out with cold water then and cools off;

(5), the cooling draining, cooled noodles are pulled out to divide and are carried out draining and water, suitably air blast are in case of necessity received in the surface on oblique corrugated plating;

(6), moulding, determine the weight and the shape of face according to the needs of packing, as strip, coiled type, square cake, cake etc.;

(7), vacuum freeze drying, the wetted surface after the moulding enters the freeze drier inner drying;

(8), the check of packing back is dispatched from the factory.

The above-mentioned instant fish noodle that obtains detects through Chongqing City's Changshou District disease prevention and control center, and every detection index is as follows:

Arsenic content (mg/kg)＜0.10, lead content (mg/kg)＜0.10, water content (%) 12.5, acidity (OT): 2.78, protein content (g/100g) 20.4, bacterium colony is always spent (cfu/g)＜10, coliform MPN matter＜30/100g, salt content is (in sodium chloride: g/100g) 0.65, AFB1 content (ug/kg)＜5.0, salmonella, Shigella, hemolytic streptococcus, staphylococcus glucose coccus all do not detect, the regulation of the equal accord with Q/CWNK1-2004 of sampling observation result.

When edible, noodles put into the pot that boils boil and get final product, the noodle color unanimity after boiling, smell is normal, and no tart flavour, musty and other peculiar smell are soft tasty and refreshing, and sticking, the soup look limpid, do not have the obvious bar that breaks.

Claims (5)

1, a kind of instant fish noodle, its composition and mass percent are: the flesh of fish 45～55%, mixed flour 28～34%, egg is clear 6～8%, smart powder konjac glucomannan 0.28～0.32%, flavoring 10～14%.

2, a kind of instant fish noodle according to claim 1 is characterized in that: described mixed flour is made up of special powder, beans starch, and its mass percent is special powder 70～80%, beans starch 20～30%.

3, a kind of instant fish noodle according to claim 1 and 2, it is characterized in that: the composition of described flavoring and mass percent are: edible oil 80～85%, refined salt 8.5～13%, monosodium glutamate 4～5%, flesh of fish essence 1.5～1.7%, pepper powder 0.7～0.9%.

4, a kind of instant fish noodle according to claim 3 is characterized in that: described edible oil is the miscella of lard and salad oil, and the quality proportioning is 1: 1.

5, the preparation method of the described instant fish noodle of a kind of claim 1 is characterized in that comprising the following steps:

(1), will oppress and egg is prevented clearly fully cutting in cutmixer or the agitator and mixed, obtain fish meat emulsion, fish meat emulsion requires exquisite in texture;

(2), fish meat emulsion, flavoring, smart powder konjac glucomannan are put into cutmixer, fully mix, add mixed powder then at twice, stir evenly, obtain face mud, face mud requires exquisite in texture, and is flexible;

(3), face mud is changed in the vacuum stirring degasser, outgased 1～2 minute;

(4), the moulding slaking, the bar face of extrusion modling enters in the boiling water pot, boils 4～7 minutes after the bar face come-up again, pulls out with cold water then and cools off;

(5), the cooling draining, cooled noodles are pulled out to divide and are carried out draining and water, suitably air blast are in case of necessity received in the surface on oblique corrugated plating;

(6), moulding, determine the weight and the shape of face according to the needs of packing, as strip, coiled type, square cake, cake etc.;

(7), vacuum freeze drying, the wetted surface after the moulding enters the freeze drier inner drying;

(8), the check of packing back is dispatched from the factory.