CA1251989A - Method of preparing a fish-noodle - Google Patents

Abstract

Abstract:
A sheet of mashed material containing fish paste and noodle ingredients is heated and subsequently cooled. The cooled sheet is finally cut into noodle-like strips of predetermined width and length to provide an edible, so-called fish-noodle product.

Description

~25~989 A method of Preparinq a fish-noodle This invention relates to the preparation of a so-called fish-noodle, namely an edible product comprised essentially of fish meat but also including noodle ingredients, and taking the shape generally of a noodle or like product.
; In the past, fish-noodles have been manufactured by placing mashed fish paste and other ingredients in a vessel, the bottom of which has an array of holes of a size corresponding to the required size of the final product, Pressure is applied within the vessel to extrude the material mechanically out through these holes into boiling water where the product is cooked. The product may also be washed with water while subsequently cooling.
One of the problems with this method is that the essential taste or flavour of the mashed fish material is dissolved in the hot water. In addition, the length of each noodle will be equal in length to the depth of the vessel. This makes it difficult to form a product of a specific fixed length suitable for packaging.
Moreover, the method is essentially of the batch type, which is less efficient than a continuous operation.
The present invention provides improvements in the manufacture of such fish-noodle products and consists essentially of a method of preparing a fish-noodle 12S~

comprising forming a thin sheet of mashed material containing fish paste, heating said sheet to cook the same, subsequently cooling the cooked sheet, and finally cutking the cooled sheet into noodle-like strips of predetermined width and length.
The attached drawing shows a side view of apparatus for carrying out an embodiment of the method according to the present invention.
The mashed material to be used is placed in an extruder 1. In the formation of this material, there may be used various ingredients, such as fish paste, sugar, the whites of eggs, mirin (rice wine), starch, salt and other additives, for formation of gel. Inedible portions of the fish, such as bones and the internal organs, will have been removed, and the fish will have been mashed with a suitable mashing device, and the other ingredients added. As a result of the formation of a gel, the mashed fish paste material that emerges from the extruder 1 can be extruded from a nozzle 2 into a sheet M. This sheet M is moved horizontally towards the right as seen in the drawing by a conveyor 3 which is heated by infrared heaters 6 mounted beneath the conveyor. The numeral 4 is a reflecting plate which heats the sheet M on the conveyor 3 with radiant heat from the infrared heaters 6.
Subsequently the sheet M is cooled while being conveyed by a second conveyor 5 arranged above the conveyor 3. At the end of the conveyor 5 a cutter (not shown) is provided for cutting the sheet M into elongated strips.
The shape of the sheet M can vary, but conveniently it will be rectangular and will have a thickness that is suit-able for rendering the final product convenient for eating.
A thickness in the range of 1 to 3 mm. will normally be suitable.
During the heating process, the sheet M is cooked by being heated to a temperature within the range of 60 to 80C, sufficient to kill bacteria and render enzymes ~251g8~

inactive. Because the material is in the shape of a sheet during the heating step, the heat is effectively transmitted to the surfaces and the inner portions thereof and a uniform product is obtained.
There is the advantage that the heating time can be relatively short, due to the relatively thin nature of the sheet, this speed of heating having a favourable effect on productivity.
As the heating means, any oven or other heating device could be used as an alternative to steam jets and infrared rays.
The embodiment shows the cooling done in air, but this could be performed in a refrigerated chamber, the cooling being continued until the inner portion of the sheet has reached room temperature or below. Again, the thinness of the product shortens the necessary cooling time.
After cooling, the sheet material is cut longitudinally into slender strips or noodles, which in turn can then be cut to suitable lengths. For example, the sheet could be cut into strips from 0.5 to 1.5 cm. in width and then to a product that is 10 cm. in length.
Additional apparatus information is given in our companion Canadian patent application Serial No.
filed concurrently herewith.
Subsequently, the product can be washed by passing it through saline water, which should have the effect of reducing the viscosity on the surface. The result is an improvement in the lustre and appearance of the product, which then becomes appetizing as a meal.
In addition, the product has a soft, springy texture by which is meant that a depression can be made in its surface by the light pressure of a finger, and that such depression will promptly disappear upon the release of such pressure. This quality is known to be a characteristic sign of freshness. At the same time, the product also exhibits the characteristic of crispness.

Claims (3)

Claims:

1. A method of preparing a fish-noodle comprising forming a thin sheet of mashed material containing fish paste, heating said sheet to cook the same, subsequently cooling the cooked sheet, and finally cutting the cooled sheet into noodle-like strips of predetermined width and length.

2. A method according to claim 1, wherein said heating step includes the projection of steam onto the sheet.

3. A method according to claim 1 or 2, wherein said heating step is carried out by infrared heaters.