Study on processing of fish nutrition noodle

After the fish being rinsed and dehydrationed,we added salt and made the fish meat emulsion,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.