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2013•Science and Technology of Cereals,oils and FoodsRequires access

Research on processing technique of flavor fish meal noodle

Teng Hai-qian

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Abstract

The effect of corn starch,salt,sodium alginate and fish meal on the quality of flavor fish meal noodle was studied by the single factor test and orthogonal test with A-grade wheat flour and fish meal as the main materials.The result indicated that the optimal formula of the flavor fish meal noodle was that the amount of corn starch was 6%,salt 2.5%,sodium alginate 0.15%,fish meal 5%.The flavor fish meal noodle produced by this method was nutritious and tasted good without fishy smell.

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What this paper is about

The effect of corn starch,salt,sodium alginate and fish meal on the quality of flavor fish meal noodle was studied by the single factor test and orthogonal test with A-grade wheat flour and fish meal as the main materials.The result indicated that the optimal formula of the flavor fish meal noodle was that the amount of corn starch was 6%,salt 2.5%,sodium alginate 0.15%,fish meal 5%.The flavor fish meal noodle produced by this method was nutritious and tasted good without fishy smell.

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Available abstract

The effect of corn starch,salt,sodium alginate and fish meal on the quality of flavor fish meal noodle was studied by the single factor test and orthogonal test with A-grade wheat flour and fish meal as the main materials.The result indicated that the optimal formula of the flavor fish meal noodle was that the amount of corn starch was 6%,salt 2.5%,sodium alginate 0.15%,fish meal 5%.The flavor fish meal noodle produced by this method was nutritious and tasted good without fishy smell.

Key concepts: Flavor, Food science, Fish meal, Meal, Fish <Actinopterygii>, Corn meal, Starch, Chemistry

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