CN101011164A - Fish noodle and production method thereof - Google Patents
Fish noodle and production method thereof Download PDFInfo
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- CN101011164A CN101011164A CNA2007100050208A CN200710005020A CN101011164A CN 101011164 A CN101011164 A CN 101011164A CN A2007100050208 A CNA2007100050208 A CN A2007100050208A CN 200710005020 A CN200710005020 A CN 200710005020A CN 101011164 A CN101011164 A CN 101011164A
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Abstract
The invention relates to a fish noodle comprising major ingredients and minor ingredients, the major ingredients include fish 800-1000 parts, starch 300-500 parts, water 300-500 parts, the minor ingredients include the following raw materials (by weight ratio of the major ingredients): 0.3-0.5% of crisp enhancer, 0.1-0.3% of flavoring agent, 0.1-0.3% of gourmet powder, 2-3% of table salt, 1-3% of white sugar, 3-5% of lard, 2-4% of fresh ginger, 0.1-0.3% of pepper powder, 1-3% of egg white. The process for preparing the noodle consists of preliminary treatment, collecting meat, cooling down through refrigeration, making fish glue, mixing, stirring, forming, shaping, cooling down and packaging.
Description
Technical field
The present invention relates to a kind of food, especially a kind of characteristic noodles made from the flesh of fish, and production method.
Background technology
The fish face is called fish noodle again, is traditional snack of China some areas, and as the local delicacies in reception guest or restaurant, popular in the market fish face comprises Yunmeng fish face, Fujian fish face, south, Zhejiang fish face, is subjected to very much consumer's welcome.But existing fish face mostly is to be made by hand, and its preparation method all is to break into fish glue behind the flesh of fish condiment, and tiling cooks with tablet forming bulk after the dried starch onboard, is cut into the noodles shape subsequently.The fish face of this kind manual production certainly exists and yields poorly, the deficiency that shape is single, and production cost is higher naturally.
Summary of the invention
The objective of the invention is at yielding poorly that existing home built fish face exists, the single deficiency that waits of shape provides a kind of novel fish face and production method thereof that adopts machining.
Technical scheme of the present invention is: a kind of fish face, constitute by major ingredient and batching, and wherein major ingredient is: flesh of fish 800-1000 part, starch 300-500 part, water 300-500 part; Prepare burden to account for the crisp element of increasing of major ingredient weight ratio: 0.3%-0.5% the fumet of 0.1%-0.3%, the monosodium glutamate of 0.1%-0.3%, the salt of 2%-3%, the white sugar of 1%-3%, the lard of 3%-5%, the ginger of 2%-4%.
Preferably, described batching also comprises the white pepper powder that accounts for major ingredient weight ratio: 0.1%-0.3%, the egg white of 1%-3%.
The production method of above-mentioned fish face may further comprise the steps:
(1) Yu Rou preliminary treatment: fresh fish is cleaned with clear water, removed fish head, fish-skin and main bone, subsequently the fish meat sheet that makes is soaked rinsing in 15-20 ℃ of cold water;
(2) adopt meat: thin bone and red meat, fish-skin impurity are removed with flesh separator in the back that drains away the water of the fish meat sheet after will soaking, and make the available flesh of fish;
(3) refrigeration cooling: place refrigerator to be cooled to 0-5 ℃ the available flesh of fish;
(4) system fish glue: with cutmixer the cooled flesh of fish and lard are broken into fish glue, cut when mixing and to add the flesh of fish and increase crisp element;
(5) mix stirring: the fish glue elder generation sky that makes was stirred 5-10 minute, add egg white and starch then, continue to be stirred to starch and mix fully; Then add other auxiliary material, stirred 10-15 minute;
(6) be shaped and typing: will mix fish glue after stirring with make-up machine and extrude and be the noodles shape, and heating formalizes and becomes the fish face in the tank of make-up machine;
(7) cooling: the fish face after the typing takes out and places 10-15 ℃ cold water to cool off, and leaves standstill 30 minutes;
(8) packing refrigeration: cooled fish face drains away the water, but packs with the packaging bag metering final vacuum of boiling, with being placed on freezer 0-5 ℃ of storage down.
Preferably, in the preliminary treatment process of the flesh of fish, when soaking the flesh of fish, the flesh of fish is 1: 4 with the ratio of water, and is total to rinsing three times, each soak time 40 minutes.
Preferably, in described shaping and the fixating shape step, the hot water storgae that adds of make-up machine is provided with two altogether, wherein first temperature that adds hot water storgae is 35-50 ℃, adding thermo setting time is 10-15 minute, and second temperature that adds hot water storgae is 85-95 ℃, and adding thermo setting time is 5-10 minute.
Beneficial effect of the present invention is: the fish noodle of making had both kept the nutrition and the local flavor of the flesh of fish, had good mouthfeel simultaneously and can adapt to industrial mass manufacture, reduced cost of investment and production cost, and the new type health food of nutrition delicious food is provided for people.
The specific embodiment
Three specific embodiments of the present invention shown in the following tabulation lattice
| First embodiment | Major ingredient (g) | Batching (accounting for major ingredient percentage) | ||||||||||
| The flesh of fish | Starch | Water | Increase crisp element | Fumet | Monosodium glutamate | White pepper powder | Salt | White sugar | Egg white | Lard | Ginger | |
| 1000 | 400 | 400 | 0.4％ | 0.2％ | 0.2％ | 0.2％ | 2.5％ | 1％ | 2％ | 4％ | 2.5％ | |
| Second embodiment | Major ingredient (g) | Batching (accounting for major ingredient percentage) | ||||||||||
| The flesh of fish | Starch | Water | Increase crisp element | Fumet | Monosodium glutamate | White pepper powder | Salt | White sugar | Egg white | Lard | Ginger | |
| 900 | 300 | 400 | 0.3％ | 0.1％ | 0.1％ | 0.2％ | 2.0％ | 2％ | 1％ | 3％ | 2.0％ | |
| The 3rd embodiment | Major ingredient (g) | Batching (accounting for major ingredient percentage) | ||||||||||
| The flesh of fish | Starch | Water | Increase crisp element | Fumet | Monosodium glutamate | White pepper powder | Salt | White sugar | Egg white | Lard | Ginger | |
| 1100 | 500 | 500 | 0.5％ | 0.3％ | 0.3％ | 0.3％ | 3％ | 3％ | 3％ | 5％ | 3％ | |
The production method of above-mentioned fish face may further comprise the steps:
(9) Yu Rou preliminary treatment: fresh fish is cleaned with clear water, removed fish head, fish-skin and main bone, subsequently the fish meat sheet that makes is soaked rinsing in 15-20 ℃ of cold water;
(10) adopt meat: thin bone and red meat, fish-skin impurity are removed with flesh separator in the back that drains away the water of the fish meat sheet after will soaking, and make the available flesh of fish;
(11) refrigeration cooling: place refrigerator to be cooled to 0-5 ℃ the available flesh of fish;
(12) system fish glue: with cutmixer the cooled flesh of fish and lard are broken into fish glue, cut when mixing and to add the flesh of fish and increase crisp element;
(13) mix stirring: the fish glue elder generation sky that makes was stirred 5-10 minute, add egg white and starch then, continue to be stirred to starch and mix fully; Then add other auxiliary material, stirred 10-15 minute;
(14) be shaped and typing: will mix fish glue after stirring with make-up machine and extrude and be the noodles shape, and heating formalizes and becomes the fish face in the tank of make-up machine;
(15) cooling: the fish face after the typing takes out and places 10-15 ℃ cold water to cool off, and leaves standstill 30 minutes;
(16) packing refrigeration: cooled fish face drains away the water, but packs with the packaging bag metering final vacuum of boiling, with being placed on freezer 0-5 ℃ of storage down.
In the preliminary treatment process of oppressing, when soaking the flesh of fish, the flesh of fish is 1: 4 with the ratio of water, and is total to rinsing three times, each soak time 40 minutes.In described shaping and the fixating shape step, the hot water storgae that adds of make-up machine is provided with two altogether, and wherein first temperature that adds hot water storgae is 35-50 ℃, and adding heat-setting time is 10-15 minute, and second temperature that adds hot water storgae is 85-95 ℃, and adding heat-setting time is 5-10 minute.
Claims (5)
1. a fish face is characterized in that, is made of major ingredient and batching, and wherein major ingredient is: flesh of fish 800-1000 part, starch 300-500 part, water 300-500 part; Prepare burden to account for the crisp element of increasing of major ingredient weight ratio: 0.3%-0.5% the fumet of 0.1%-0.3%, the monosodium glutamate of 0.1%-0.3%, the salt of 2%-3%, the white sugar of 1%-3%, the lard of 3%-5%, the ginger of 2%-4%.
2. fish face as claimed in claim 1 is characterized in that described batching also comprises the white pepper powder that accounts for major ingredient weight ratio: 0.1%-0.3%, the egg white of 1%-3%.
3. the production method of fish face as claimed in claim 2 is characterized in that, may further comprise the steps:
(1) Yu Rou preliminary treatment: fresh fish is cleaned with clear water, removed fish head, fish-skin and main bone, subsequently the fish meat sheet that makes is soaked rinsing in 15-20 ℃ of cold water;
(2) adopt meat: thin bone and red meat, fish-skin impurity are removed with flesh separator in the back that drains away the water of the fish meat sheet after will soaking, and make the available flesh of fish;
(3) refrigeration cooling: place refrigerator to be cooled to 0-5 ℃ the available flesh of fish;
(4) system fish glue: with cutmixer the cooled flesh of fish and lard are broken into fish glue, cut when mixing and to add the flesh of fish and increase crisp element;
(5) mix stirring: the fish glue elder generation sky that makes was stirred 5-10 minute, add egg white and starch then, continue to be stirred to starch and mix fully; Then add other auxiliary material, stirred 10-15 minute;
(6) be shaped and typing: will mix fish glue after stirring with make-up machine and extrude and be the noodles shape, and heating formalizes and becomes the fish face in the tank of make-up machine;
(7) cooling: the fish face after the typing takes out and places 10-15 ℃ cold water to cool off, and leaves standstill 30 minutes;
(8) packing refrigeration: cooled fish face drains away the water, but packs with the packaging bag metering final vacuum of boiling, with being placed on freezer 0-5 ℃ of storage down.
4. the production method of fish face as claimed in claim 3 is characterized in that, in the preliminary treatment process of the flesh of fish, when soaking the flesh of fish, the flesh of fish is 1: 4 with the ratio of water, and is total to rinsing three times, each soak time 40 minutes.
5. the production method of fish face as claimed in claim 3: it is characterized in that, in described moulding and the fixating shape step, the hot water storgae that adds of make-up machine is provided with two altogether, wherein first temperature that adds hot water storgae is 35-50 ℃, adding heat-setting time is 10-15 minute, second temperature that adds hot water storgae is 85-95 ℃, and adding heat-setting time is 5-10 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710005020A CN100581391C (en) | 2007-02-12 | 2007-02-12 | Fish noodle and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710005020A CN100581391C (en) | 2007-02-12 | 2007-02-12 | Fish noodle and production method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN101011164A true CN101011164A (en) | 2007-08-08 |
| CN100581391C CN100581391C (en) | 2010-01-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710005020A Expired - Fee Related CN100581391C (en) | 2007-02-12 | 2007-02-12 | Fish noodle and production method thereof |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009079936A1 (en) * | 2007-12-25 | 2009-07-02 | Jiangzhong Lu | A fish noodle and method for preparing it |
| CN102224948A (en) * | 2011-05-27 | 2011-10-26 | 常熟理工学院 | Cow milk fish noodles and processing process thereof |
| CN102228190A (en) * | 2011-05-21 | 2011-11-02 | 朱一军 | Method for preparing shiitake noodles |
| CN102302197A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Fish noodles and preparation method thereof |
| CN101181048B (en) * | 2007-12-01 | 2012-03-07 | 韩久华 | Flavouring for bating fish bony spur as well as technique for preparing fish shredded pancakes and fish shy son noodle |
| CN102429168A (en) * | 2011-11-30 | 2012-05-02 | 江苏省山水食品有限公司 | Method for preparing and preserving hot-boiling-stable fish noodles |
| CN102696961A (en) * | 2012-05-31 | 2012-10-03 | 马健 | Vegetable fish noodles and method for preparing same |
| CN103229947A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Nutritional fine dried noodle containing Crateva unilocularis and fishbone paste, and preparation method thereof |
| CN103549508A (en) * | 2013-11-01 | 2014-02-05 | 湖北省夫子河萧莉食品有限公司 | Arrowroot fish noodles and preparation method thereof |
| CN103976271A (en) * | 2014-06-09 | 2014-08-13 | 陈勇全 | Nutritional type fish meat fine dried noodles and production method thereof |
| WO2015011634A1 (en) * | 2013-07-22 | 2015-01-29 | Gradient Aquaculture | Spaghetti-like surimi and methods of its manufacture |
| CN104432218A (en) * | 2014-11-16 | 2015-03-25 | 吴青平 | Preparation method of silver carp noodles |
| CN105309951A (en) * | 2015-04-23 | 2016-02-10 | 浙江海洋学院 | Formula of low-value crangon affinis conditioning food and processing method of conditioning food |
| CN105639444A (en) * | 2015-12-31 | 2016-06-08 | 烟台大宸食品有限公司 | Seafood flavour noodles and preparation method thereof |
| US9883690B2 (en) | 2013-07-22 | 2018-02-06 | Gradient Aquaculture | Ready-to-eat fresh spaghetti-like fish products, methods of manufacture thereof |
| CN107684020A (en) * | 2017-09-22 | 2018-02-13 | 关德智 | A kind of seafood wheaten food and its production technology |
| CN108272039A (en) * | 2018-01-18 | 2018-07-13 | 大连海洋大学 | A kind of cold water fish noodle and preparation method thereof |
| CN108272037A (en) * | 2017-01-05 | 2018-07-13 | 华中农业大学 | A kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk and its technique |
-
2007
- 2007-02-12 CN CN200710005020A patent/CN100581391C/en not_active Expired - Fee Related
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181048B (en) * | 2007-12-01 | 2012-03-07 | 韩久华 | Flavouring for bating fish bony spur as well as technique for preparing fish shredded pancakes and fish shy son noodle |
| WO2009079936A1 (en) * | 2007-12-25 | 2009-07-02 | Jiangzhong Lu | A fish noodle and method for preparing it |
| CN102302197A (en) * | 2011-04-28 | 2012-01-04 | 大连百家食品有限公司 | Fish noodles and preparation method thereof |
| CN102228190A (en) * | 2011-05-21 | 2011-11-02 | 朱一军 | Method for preparing shiitake noodles |
| CN102224948B (en) * | 2011-05-27 | 2013-01-16 | 常熟理工学院 | Cow milk fish noodles and processing process thereof |
| CN102224948A (en) * | 2011-05-27 | 2011-10-26 | 常熟理工学院 | Cow milk fish noodles and processing process thereof |
| CN102429168A (en) * | 2011-11-30 | 2012-05-02 | 江苏省山水食品有限公司 | Method for preparing and preserving hot-boiling-stable fish noodles |
| CN102696961A (en) * | 2012-05-31 | 2012-10-03 | 马健 | Vegetable fish noodles and method for preparing same |
| CN103229947A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Nutritional fine dried noodle containing Crateva unilocularis and fishbone paste, and preparation method thereof |
| WO2015011634A1 (en) * | 2013-07-22 | 2015-01-29 | Gradient Aquaculture | Spaghetti-like surimi and methods of its manufacture |
| US9883690B2 (en) | 2013-07-22 | 2018-02-06 | Gradient Aquaculture | Ready-to-eat fresh spaghetti-like fish products, methods of manufacture thereof |
| CN103549508A (en) * | 2013-11-01 | 2014-02-05 | 湖北省夫子河萧莉食品有限公司 | Arrowroot fish noodles and preparation method thereof |
| CN103549508B (en) * | 2013-11-01 | 2015-09-30 | 湖北省夫子河萧莉食品有限公司 | A kind of arrowroot fish face and preparation method thereof |
| CN103976271A (en) * | 2014-06-09 | 2014-08-13 | 陈勇全 | Nutritional type fish meat fine dried noodles and production method thereof |
| CN104432218A (en) * | 2014-11-16 | 2015-03-25 | 吴青平 | Preparation method of silver carp noodles |
| CN105309951A (en) * | 2015-04-23 | 2016-02-10 | 浙江海洋学院 | Formula of low-value crangon affinis conditioning food and processing method of conditioning food |
| CN105639444A (en) * | 2015-12-31 | 2016-06-08 | 烟台大宸食品有限公司 | Seafood flavour noodles and preparation method thereof |
| CN108272037A (en) * | 2017-01-05 | 2018-07-13 | 华中农业大学 | A kind of high protein manufactured as skeleton using Fish protein, that is, ichthyophagy silk and its technique |
| CN107684020A (en) * | 2017-09-22 | 2018-02-13 | 关德智 | A kind of seafood wheaten food and its production technology |
| CN108272039A (en) * | 2018-01-18 | 2018-07-13 | 大连海洋大学 | A kind of cold water fish noodle and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100581391C (en) | 2010-01-20 |
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Granted publication date: 20100120 Termination date: 20200212 |