KR20010088711A - Fish-based fried noodle and process for manufacturing the same - Google Patents

Abstract

PURPOSE: Provided are fish noodles including fish as a main ingredient and their preparation method. The fish noodle is characterized in that it has taste and incense peculiar thereto; it is a digestible food; it has low cholesterol, thereby preventing adult diseases; it has abundant nutrients; and it can induce balanced growth. CONSTITUTION: A fish noodle including fish as a main ingredient is composed of fish of 20-60 wt.%, wheat flour of 40-80 wt.%, starch of 2-10 wt.%, sodium glutamate of 1-2 wt.%, salt of 1- 2 wt.%, potassium sorbate of 0.1-0.3 wt.%, and soybean oil of 0.3-0.6 wt.%. The fish noodle is prepared by the following steps of: (a) thawing frozen fish; (b) pulverizing it with a grinder; (c) mixing the ingredients; (d) firstly molding the mixture in a form of sheet by extruding it; (e) secondly molding the molded sheet in a form of many strips of noodles by extruding it with a noodle-making machine; (f) heating and steaming products at 100 deg.C for 4 minutes; (g) oil-treating them in a deep frier; and (h) cooling them by conventional methods.

Description

FISH-BASED FRIED NOODLE AND PROCESS FOR MANUFACTURING THE SAME}

The present invention relates to a fish ramen made by mixing fish meat, starch, wheat flour and the like, and to a method for producing the same. More specifically, fish meat (meat) is used as a main ingredient and wheat flour, starch, and other small amounts of additives are mixed The resulting dough is first molded into a sheet shape, passed through a noodle machine, and secondly molded into a plurality of strands of noodle, and then put into boiled water at 100 ° C., and a method of preparing the ramen noodles.

Ramen noodles are usually made of wheat flour and fat, and are rolled flat to a sheet shape and then cooled by cutting, separating and frying. The main ingredient of such ramen is, of course, wheat flour, but it contains animal fats to flavor foods, which increases the cholesterol in the blood and produces lipid peroxide by oxidation during long-term storage, which is harmful to health. In addition, the temperature of the site in direct contact with heat in the frying process reached about 200 ℃ there was a fear that nutrients are destroyed or other toxic substances are generated.

As a solution to the problems of the ramen as described above was introduced a method for producing a ramen by adding a dough such as sesame, mugwort, seaweeds. For example, ramen (Korean Patent Publication No. 2000-163) made by mixing paprika with rich nutritional ingredients and unique flavor and color with raw materials such as wheat flour, and Ramen (Korean Patent Publication No. 99-) 37797) and ramen added with sesame seeds (Domestic Patent Publication No. 96-20731) and the like are already known.

As such, ramen made by mixing sesame or wormwood is somewhat advantageous for coloring or flavoring, but in terms of nutrition, there is a disadvantage that you cannot consume high calories, and sesame seeds are expensive because only a small amount You will not be able to mix.

The purpose of the present invention to solve this problem is to mix fish meat such as fish meat (especially meat) and wheat flour and starch by using that fish meat has lower cholesterol content than meat, which is beneficial for preventing adult diseases and is preferable in terms of nutrition. To provide a prepared fish ramen and a method for producing the same.

Fish ramen according to the present invention for achieving the above object is 20-60% by weight of fish (yield), 40-80% by weight wheat flour, 2-10% by weight starch, 1-2 weight based on the weight percentage % Sodium glutamate, 1-2% by weight salt, 0.1-0.3% by weight potassium sorbate and 0.3-0.6% by weight soybean oil.

In addition, the method for producing fish ramen according to the present invention comprises the steps of: (1) thawing fish meat (beef) in a frozen state; (2) putting the thawed meat into a blender and grinding finely; (3) 20-60% by weight of the ground fish (beef), 40-80% by weight wheat flour, 2-10% by weight starch, 1-2% by weight sodium glutamate, 1-2 by weight percentage Mixing evenly by weight of salt, 0.1-0.3% by weight potassium sorbate and 0.3-0.6% by weight soybean oil; (4) extruding the mixed dough in a roller to primary molding into a sheet shape; (5) extruding the sheet-shaped dough in a noodle machine and secondly molding the noodle into several strands; (6) heating the noodle-shaped product to 100 ° C. for 4 minutes to cook; (7) milking the cooked product in an automatic frying pan; And (8) cooling the milk-treated product according to a conventional cooling process.

In general, the ramen is manufactured and finished through mixing, kneading, noodle making, steaming and forming the process, and then undergoing milking, cooling, and drying.

More specifically, first, various additives are added to a main material such as wheat flour, and sufficiently mixed, and then passed through a roller and a papermaking machine to make noodles. After that, the speed of the conveyor belt is adjusted to create a unique noodle shape. The noodles obtained in the above process are steamed for 2 to 4 minutes to make α (alpha) compatible starch which is easily digested by steam or gas at 100 ° C. or higher while passing through a steam or gas box.

Next, the steamed noodles are molded in a constant shape together with hot air drying in a molding machine, and the thus prepared noodles are fried for 1-3 minutes at a temperature of 90-200 ° C. according to a milking process to volatilize the moisture of the noodles. Finally, the surface subjected to the lactation process is completed by cooling to room temperature while moving through the conveyor belt.

In the present invention, the method for preparing fish ramen is performed in order according to the following steps:

First step: thaw frozen fish meat.

Step 2: Put the thawed meat into the blender and grind finely.

Step 3: Add and mix wheat flour and other additives.

At this time, 20-60% by weight of ground fish (flesh), 40-80% by weight wheat flour, 2-10% by weight starch, 1-2% by weight sodium glutamate, 1 Mix 2% by weight of salt, 0.1-0.3% by weight potassium sorbate and 0.3-0.6% by weight soybean oil evenly.

More preferably, 30% by weight of fish meat (beef), 60% by weight of wheat flour, 6% by weight of starch, 1.3% by weight of sodium glutamate, 2% by weight of salt, and 0.2% by weight of potassium sorbate And 0.5% by weight soybean oil.

Fourth step: The mixed dough as described above is extruded in a roller and subjected to primary molding in a sheet form.

Step 5: The sheet-shaped dough is cooked by heating to 100 ° C. for 4 minutes.

Step 6: The cooked product is extruded in a noodle machine and secondly molded into several strands of cotton wool.

Step 7: put in a frying pan and fry.

Step 8: Pack after cooling inspection.

In the above-described method, the characteristic is that the fish paste, wheat flour and other various materials are blended in a predetermined ratio, and then in the state of primary molding into a sheet shape, the resultant is heated to a predetermined temperature and cooked, It is a point of carrying out the two molding process to pass the noodle. Thereafter, the milking treatment and the cooling treatment of the product depend on the method used in the conventional ramen manufacturing process.

Example 1

First, the frozen meat is thawed in lukewarm water or a thaw, and then the thawed meat is put in a blender and finely ground. At this time, the meat is ground as fine as possible to the same level as wheat flour or starch. 30% by weight of the ground meat thus obtained, 60% by weight wheat flour, 6% by weight starch, 1.3% by weight sodium glutamate, 2% by weight salt, 0.2% by weight potassium sorbate and 0.5% by weight Add soybean oil to mix.

Next, the mixture is passed through a pair of rollers to be differentially molded into a sheet, and then the sheet-like product is heated and cooked at a temperature of 100 ° C for 4 minutes. Thereafter, the cooked molded product is placed in a noodle making machine and subjected to secondary molding to be secondaryly molded into several strands of noodle, and then put into a frying pan and milked. Finally, after cooling, the product is visually inspected and packaged in wrapping paper.

Through these two molding processes, rectangular white or pink fish ramen is obtained.

Fish ramen prepared as described above is usually packaged in a weight of about 100 to 500g per one and is consumed for outdoor and corporate food or snacks.

Example 2

40% by weight of the meat obtained through the same process as in Example 1, 50% by weight wheat flour, 6% by weight starch, 1.5% by weight sodium glutamate, 1.8% by weight salt, 0.2% by weight Potassium sorbate and 0.5% by weight of soybean oil are further mixed.

Next, the mixture is passed through a pair of rollers and subjected to car molding in a sheet form, and then the sheet-shaped product is heated and cooked at a temperature of 100 ° C for 5 minutes. Thereafter, the cooked molded product is placed in a noodle making machine and subjected to secondary molding to be secondaryly molded into several strands of noodle, and then put into a frying pan and milked. Finally, after cooling, the product is visually inspected and packaged in wrapping paper.

Fish ramen made in this way compared with the ramen made in Example 1, the content of the meat is expected to increase the increase in the price of meat, but better in terms of taste and nutrition.

According to the fish ramen of the present invention described above, it is a beneficial product that has a unique taste and aroma different from the conventional ramen to which the meat component is added, has good digestion absorption and low cholesterol content, which can greatly contribute to the prevention of adult diseases. In addition, fish ramen made with fish meat is nutritionally good and tastes good, especially in the growing children to be able to eat evenly nutrients can lead to a balanced body development.

Claims (3)

20-60 wt% fish meat (flesh), 40-80 wt% wheat flour, 2-10 wt% starch, 1-2 wt% sodium glutamate, 1-2 wt% salt, 0.1 weight percent Fish noodle characterized by consisting of -0.3% by weight of potassium sorbate and 0.3-0.6% by weight of soybean oil. The method of claim 1, 30% by weight of fish meat, 60% by weight wheat flour, 6% by weight starch, 1.3% by weight sodium glutamate, 2% by weight salt, 0.2% by weight potassium sorbate and 0.5% by weight Fish ramen characterized by consisting of soybean oil. In the manufacturing method of fish ramen, (1) thawing frozen fish meat (flesh); (2) putting the thawed meat into a blender and grinding finely; (3) 20-60% by weight of the ground fish (beef), 40-80% by weight wheat flour, 2-10% by weight starch, 1-2% by weight sodium glutamate, 1-2 by weight percentage Mixing evenly by weight of salt, 0.1-0.3% by weight potassium sorbate and 0.3-0.6% by weight soybean oil; (4) extruding the mixed dough in a roller to primary molding into a sheet shape; (5) extruding the sheet-shaped dough in a noodle machine and performing secondary molding with several strands of cotton wool; (6) heating the noodle-shaped product to 100 ° C. for 4 minutes to cook; (7) milking the cooked product in an automatic frying pan; And (8) A method for producing fish ramen, comprising the step of cooling the milk-treated product according to a conventional cooling process.