CN117084359A - Potato-rubbed fish noodles and preparation method thereof - Google Patents

Abstract

The application belongs to the field of food processing, and particularly relates to a potato fish-rubbing noodle and a preparation method thereof. The raw materials of the potato and fish rubbing noodle disclosed by the application are potato whole flour, wheat flour, eggs, trehalose and water; the raw materials comprise 25-45% of potato whole flour, 51-74% of wheat flour, 1-3% of eggs and 0.5-1% of trehalose by mass percent; the water is 30-38% of the total weight of the raw material powder. The application adopts potato whole powder as one of main raw materials, and adds dietary fiber, vitamins, calcium, phosphorus and other mineral substances of the fish-rubbing flour; the egg in the raw material powder for making the raw noodles can increase the quality of gluten and improve the taste of the fish-rubbing noodles. Trehalose prevents aging, improves taste, prevents cross smell, and prevents noodle juice from overflowing and sticking; the improved curing process can make the taste of the fish-rubbed noodles more chewy; the fish-rubbing flour is dried by adopting a hot air mode, has high drying efficiency, good sanitary conditions and good rehydration property.

Description

Potato-rubbed fish noodles and preparation method thereof

This application is a divisional application with the filing date being August 4, 2016, the application number being 201610630842.4, and the invention title being "A kind of potato-rubbed fish noodles and its making method".

Technical field

The invention relates to a potato-rubbed fish noodle and a production method thereof, more specifically, a fish-rubbed noodle produced by using whole potato flour as raw material. The invention belongs to the field of food processing.

Background technique

As a low-fat, healthy and complete nutritious food, potatoes contain all seven major categories of nutrients including carbohydrates, proteins, vitamins, dietary fiber and other essential nutrients for the human body. The lysine content is much higher than that of wheat and rice, making it possible to develop nutritious and healthy staple food products. At present, potatoes are mainly used for fresh vegetables, French fries, etc. Accelerating the development of staple food products such as potato steamed buns and pasta can improve the nutritional and health level of staple food, and realize the transformation of potatoes from non-staple food consumption to staple food consumption, and from raw material products to industrialized series of finished products.

Rubbing fish noodles generally uses wheat flour as raw material. The flour is kneaded into dough, pressed into a 5mm thick noodle strip, and cut into short noodles with a thick middle, pointed ends and a shape like fish, which are called rubbing fish noodles. Rubbed fish noodles are smooth in the mouth and chewy. The more you chew, the more fragrant it becomes. It can be eaten in soup or dry. It is very popular among noodle lovers.

Contents of the invention

The object of the present invention is to provide a method for making potato-rubbed fish noodles using whole potato flour as one of the main ingredients.

The potato-rubbed fish noodles also provided by the invention are nutritious and balanced, and have traditional taste.

The raw materials used in the present invention are whole potato flour, wheat flour, eggs and trehalose.

The present invention is realized through the following technical solutions:

The invention provides a potato-rubbed fish noodle. The raw materials are potato whole flour, wheat flour, eggs, trehalose and water; in terms of mass percentage, the raw material powder composition is 25% to 45% of potato whole flour, wheat Flour 51% ~ 74%, eggs 1% ~ 3% and trehalose 0.5% ~ 1%; the amount of water is 30 ~ 38% of the total weight of the raw material powder.

Preferably, the whole potato flour is one of the main raw materials, which increases dietary fiber, vitamins, calcium, phosphorus and other minerals in the fish noodles, making it rich in nutrients.

Preferably, the eggs can increase the quality of gluten and improve the taste of the fish noodles.

Preferably, the trehalose prevents aging, improves taste, prevents flavor transfer, and prevents noodle juice from overflowing and becoming sticky.

The invention provides a method for making the above-mentioned potato-rubbed fish noodles, which includes the following steps:

1. Make loose dough. In terms of mass percentage, potato flour 25-45%, wheat flour 51-74%, egg 1-3%, trehalose 0.5-1% are put into the powder mixer as raw material powder for loose dough. Mix evenly, put the mixed raw material powder into the dough mixer, add 30-38% water equivalent to the total weight of the raw material powder, and knead the dough at 200 rpm for 4 minutes to form dough or loose dough.

2. Primary aging: Place the flour grains in a constant temperature and humidity aging box for primary aging. The aging temperature is 30°C, the relative humidity is 70-85%, and the aging time is 1.5 hours.

3. Press the cooked dough into a 1-3cm thick noodle strip at one time.

4. Secondary curing: Place the pressed dough into a constant temperature and humidity curing box for secondary curing. The curing temperature is 30°C, the relative humidity is 70-85%, and the curing time is 12 hours.

5. Use the second pressing to press the matured dough into a 5mm thick dough.

6. Noodle cutting: First cut the noodle strips into four strips of noodles, and then use a fish noodle machine to cut them into noodle fish that is thick in the middle, pointed at both ends, and looks like fish.

7. Steam the noodles. Steam the cut noodle fish at a temperature of 95°C for 2 to 3 minutes until there is a little white core in the middle.

8. Dry at 80°C and hot air at constant temperature for 1.5 hours.

9. Cooling, sterilization and packaging: After the finished product is naturally cooled to room temperature, it is sterilized with UV light for 20 minutes before packaging.

Preferably, eggs and trehalose are added to the raw material powder for making loose dough in step 1, so that the prepared fish noodles are strong, can withstand cooking without being mixed with soup, have good smoothness, and the taste of the noodles is greatly improved.

Preferably, a unique secondary curing process is adopted in step 4, which overcomes the problem of rough surface of potato noodles, and produces noodle fish with smooth appearance and good flexibility.

Preferably, hot air constant temperature drying is used in step eight, which has high drying efficiency, good sanitary conditions, and good rehydration properties of the fish noodles.

In the method of making potato-rubbed fish noodles of the present invention, potato whole flour is used as one of the main raw materials, which increases the dietary fiber, vitamins, calcium, phosphorus and other minerals of the fish-rubbed noodles; the eggs in the raw material powder for making raw noodles can increase The quality of gluten improves the taste of fish noodles. Trehalose prevents aging, improves taste, prevents flavor transfer, and prevents noodle juice from overflowing and becoming sticky; the improved aging process can make the fish noodles taste more chewy; hot air drying is used, which has high drying efficiency and good sanitary conditions. Good rehydration properties.

Description of the drawings

Figure 1 is a schematic diagram of the process flow of the present invention.

Referring to the process flow shown in Figure 1, three embodiments are used below to select three different groups of process control parameters within the allowable range for detailed implementation instructions.

Detailed ways

Implementation case 1:

1. Make loose dough. Put 25kg of potato flour, 73.5kg of wheat flour, 1kg of eggs, and 0.5kg of trehalose into a powder mixer to mix. Mix evenly. Put the mixed raw material powder into the dough mixer and add an appropriate amount. Knead the dough with 30% water based on the total weight of the raw material powder at 200 rpm for 4 minutes to form dough (loose dough).

2. Primary aging: Place the flour grains in a constant temperature and humidity aging box for primary aging. The aging temperature is 30°C, the relative humidity is 70-85%, and the aging time is 1.5 hours.

3. Press the cooked dough into a 1-3cm thick noodle strip at one time.

4. Secondary curing: Place the pressed dough into a constant temperature and humidity curing box for secondary curing. The curing temperature is 30°C, the relative humidity is 70-85%, and the curing time is 12 hours.

5. Use the second pressing to press the matured dough into a 5mm thick dough.

6. Noodle cutting: First cut the noodle strips into four strips of noodles, and then use a fish noodle machine to cut them into noodle fish that is thick in the middle, pointed at both ends, and looks like fish.

7. Steam the noodles. Steam the cut noodle fish at a temperature of 95°C for 2 to 3 minutes until there is a little white core in the middle.

8. Dry at 80°C and hot air at constant temperature for 1.5 hours.

9. Cooling, sterilization and packaging: After the finished product is naturally cooled to room temperature, it is sterilized with UV light for 20 minutes before packaging.

Implementation case 2:

1. Make loose dough. Put 35kg of potato flour, 62.2kg of wheat flour, 2kg of eggs, and 0.8kg of trehalose into a powder mixer to mix. Mix evenly. Put the mixed raw material powder into the dough mixer and add an appropriate amount. Knead the dough with 35% water based on the total weight of the raw material powder at 200 rpm for 4 minutes to form dough (loose dough).

2. Primary aging: Place the flour grains in a constant temperature and humidity aging box for primary aging. The aging temperature is 30°C, the relative humidity is 70-85%, and the aging time is 1.5 hours.

3. Press the cooked dough into a 1-3cm thick noodle strip at one time.

4. Secondary curing: Place the pressed dough into a constant temperature and humidity curing box for secondary curing. The curing temperature is 30°C, the relative humidity is 70-85%, and the curing time is 12 hours.

5. Use the second pressing to press the matured dough into a 5mm thick dough.

6. Noodle cutting: First cut the noodle strips into four strips of noodles, and then use a fish noodle machine to cut them into noodle fish that is thick in the middle, pointed at both ends, and looks like fish.

7. Steam the noodles. Steam the cut noodle fish at a temperature of 95°C for 2 to 3 minutes until there is a little white core in the middle.

8. Dry at 80°C and hot air at constant temperature for 1.5 hours.

9. Cooling, sterilization and packaging: After the finished product is naturally cooled to room temperature, it is sterilized with UV light for 20 minutes before packaging.

Implementation case 3:

1. Make loose dough. Put 45kg of potato flour, 51kg of wheat flour, 3kg of eggs, and 1kg of trehalose into a powder mixer to mix. Mix evenly. Add the mixed raw material powder to the dough mixer and add an equivalent amount of raw materials. Mix 38% of the total weight of the flour with water at 200 rpm for 4 minutes to form dough (loose dough).

2. Primary aging: Place the flour grains in a constant temperature and humidity aging box for primary aging. The aging temperature is 30°C, the relative humidity is 70-85%, and the aging time is 1.5 hours.

3. Press the noodles once to press the cooked noodles into a 1-3cm thick noodle strip.

4. Secondary curing: Place the pressed dough into a constant temperature and humidity curing box for secondary curing. The curing temperature is 30°C, the relative humidity is 70-85%, and the curing time is 12 hours.

5. Use the second pressing to press the matured dough into a 5mm thick dough.

6. Noodle cutting: First cut the noodle strips into four strips of noodles, and then use a fish noodle machine to cut them into noodle fish that is thick in the middle, pointed at both ends, and looks like fish.

7. Steam the noodles. Steam the cut noodle fish at a temperature of 95°C for 2 to 3 minutes until there is a little white core in the middle.

8. Dry at 80°C and hot air at constant temperature for 1.5 hours.

9. Cooling, sterilization and packaging: After the finished product is naturally cooled to room temperature, it is sterilized with ultraviolet light for 20 minutes and then packaged.

The above descriptions are only preferred embodiments of the present invention and do not limit the present invention in any form. Any person familiar with the art can make many possible changes and modifications to the technical solution of the present invention by using the technical means and technical content disclosed above without departing from the scope of the technical solution of the present invention, or modify it into equivalent changes, etc. Effective examples. Therefore, any equivalent changes made based on the shape, structure and principle of the present invention that do not deviate from the technical solution of the present invention shall be covered by the protection scope of the present invention.

Claims (8)

1. A kind of potato rubbed fish noodles, characterized in that the raw materials are potato whole flour, wheat flour, eggs, trehalose and water; in terms of mass percentage, the raw material powder composition is potato whole flour 25% to 45% , wheat flour 51% to 74%, eggs 1% to 3% and trehalose 0.5% to 1%; the amount of water is 30% to 38% of the total weight of the raw material powder. 2. Potato-rubbed fish noodles according to claim 1, characterized in that the whole potato flour is one of the main raw materials, which increases the dietary fiber, vitamins, calcium, phosphorus and other minerals of the fish-rubbed noodles, and is rich in nutrients. 3. Potato fish noodles according to claim 1, characterized in that the eggs can increase the quality of gluten and improve the taste of fish noodles. 4. Potato-rubbed fish noodles according to claim 1, characterized in that the trehalose prevents aging, improves mouthfeel, prevents flavor transfer, and prevents noodle juice from overflowing and becoming sticky. 5. The preparation method of potato-rubbed fish noodles according to any one of claims 1 to 4, characterized in that it includes the following steps: Step 1: Make loose dough. In terms of mass percentage, use 25-45% potato flour, 51-74% wheat flour, 1-3% egg, and 0.5-1% trehalose as the raw material powder of the loose dough and put it into the powder mix. Mix evenly in the mixer, put the mixed raw material powder into the dough mixer, add 30 to 38% water equivalent to the total weight of the raw material powder, and knead the dough at 200 rpm for 4 minutes to form dough or loose dough; Step 2: Primary aging: Place the flour grains in a constant temperature and humidity aging box for primary aging. The aging temperature is 30°C, the relative humidity is 70-85%, and the aging time is 1.5 hours; Step 3: Press the dough once, and press the cooked grains into a 1-3cm thick dough strip; Step 4: Secondary curing: put the pressed dough into a constant temperature and humidity curing box for secondary curing. The curing temperature is 30°C, the relative humidity is 70-85%, and the curing time is 12 hours; Step 5: Press the dough twice, and press the matured dough into a 5mm thick dough; Step 6: Cut the noodles. First, cut the noodles into four strips of noodles, and then use the fish noodle machine to cut them into fish-like noodles with a thick middle, pointed ends; Step 7: Steam the noodles. Steam the cut noodle fish under water vapor temperature of 95℃ for 2 to 3 minutes until there is a little white core in the middle; Step 8: Dry at 80°C and hot air at constant temperature for 1.5 hours; Step 9: Cooling, sterilization, and packaging. After the finished product is naturally cooled to room temperature, it is sterilized with UV light for 20 minutes before packaging. 6. The production method according to claim 5, characterized in that, in step 1, eggs and trehalose are added to the raw material powder for making loose dough, so that the prepared fish noodles are strong, can withstand cooking, do not mix with soup, have good smoothness, and have good noodles. The taste is greatly improved. 7. The production method according to claim 5, characterized in that a unique secondary curing process is adopted in step four, which overcomes the problem of rough surface of potato noodles, and the prepared noodle fish has a smooth appearance and good flexibility. 8. The production method according to claim 5, characterized in that in step eight, hot air constant temperature drying is used, which has high drying efficiency, good sanitary conditions, and good rehydration properties of the fish noodles.