鱼肉营养面条加工工艺的研究

Study on processing of fish nutrition noodle

将鱼肉漂洗、脱水后,添加食盐制成鱼肉糜,添加到小麦粉中加工成鱼肉面条,试验结果表明最佳工艺为:鱼肉漂洗2次,每次10min,鱼肉中添加3%的食盐,鱼肉糜与小麦粉的配比为1:1,水的添加以小麦粉和鱼肉糜搅匀后呈细颗粒状为好。可添加香辛料、调味料等调制风味。也可加鸡蛋、食用碱等使面条更筋道。该鱼肉面条滑腻性和粘结性好,没有鱼腥味,具有鱼肉自然风味,营养价值极高。

After the fish being rinsed and dehydrationed, we added salt and made the fish meat e- mulsion, which was added to wheat flour and processed into noodles. The results showed that the best craft was as follows： rinsed the fish 2 times,10min one time, added 3% salt to the fish, the fish hash and the wheat flour allocated proportion was 1：1, after the meat was fine granular mix, the water usage was good. We can add spices, seasonings to modulation flavor, we can also add eggs, the edible alkali to make the noodles nicely chewy. This fish flesh noodles creamy and cohesiveness are good, without fishy smell, with fish ignorant of the natural wind and its nutritional value is extremely high.