Sour paste fish meat rice noodles and preparation method thereof

A technology of rice noodles with physalis fish meat and a production method, applied in the food field, can solve the problems of poor strength of rice noodles, unsuitable for eating in the morning, complicated processing technology and the like

Active Publication Date: 2014-04-02
抚州新天下知识产权咨询管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its processing technology is complex, the production cycle is long, the strength of rice noodles is poor, the rate of broken strips is high, and it is slightly acidic, so it is not suitable for people with a lot of stomach acid, and it

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take by weighing 10kg of fish protein, 60kg of rice and 30kg of water. Then soak the rice in water at room temperature for 24 hours (one day and night); grind the soaked rice with a refiner; inoculate lactic acid bacteria to ferment under the conditions of 30-50°C and pH5-6.5 until the pH of the rice milk is 2-6; Mince the fish meat at 0-4°C; mix the minced fish meat with the fermented rice milk evenly, and then process it with a chopping machine for 30-300 minutes; chop the chopped fish at a temperature of 80-90°C The fish rice milk is extruded into vermicelli with an extrusion cooking type flour making machine, and then aged and dried according to conventional methods.

Embodiment 2

[0027] Take by weighing 20kg of fish protein, 50kg of rice and 30kg of water. Then soak the rice in water for 12 hours at room temperature; grind the soaked rice with a refiner; inoculate Lactobacillus bulgaricus at 37°C and pH 6.0 and ferment until the pH of the rice milk is 4.5; Mix evenly with the fermented rice milk, and then process it with a chopping machine for 300 minutes; at a temperature of 85°C, squeeze the chopped fish rice milk into vermicelli with an extrusion cooking type flour making machine, and then follow the conventional method Just age and dry.

Embodiment 3

[0029] Take by weighing 20kg of fish protein, the ratio of 50kg of rice and 30kg of water, and weigh raw materials. The fermentation condition is: under the conditions of 37° C. and pH 5.5, Lactobacillus acidophilus is inoculated and fermented until the pH value of the rice milk is 4. Other processes adopt the method of embodiment 2 to carry out.

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PUM

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Abstract

The invention discloses fish meat rice noodles which comprise the following raw materials by weight: 10%-30% of fish meat protein, 30%-60% of rice and 10%-30% of water, wherein the rice is fermented by lactic acid bacteria. The preparation method comprises the following steps: (1) soaking 30%-60% of the rice in 10%-30% of water at room temperature for 10-48 hours; (2) grinding the soaked rice by a grinding machine; (3) heating rice paste to 30-50 DEG C and inoculating the lactic acid bacteria under the pH value of 5-6.5 for fermenting until the pH value of the rice paste is 2-6; (4) mincing 10%-30% of fish meat at 0-4 DEG C; (5) uniformly mixing the minced fish meat with the fermented rice paste, and processing by a chopper for 30-300 minutes; (6) extruding chopped fish meat rice paste by an extrusion cooking type rice noodle machine at 80-90 DEG C to form strips, and ageing and drying by a conventional method.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a rice vermicelli and a preparation method thereof, in particular to a Physalis fish noodle with rice vermicelli directly containing fish meat and a preparation method thereof. Background technique [0002] Rice is the main ration in our country. From the northeast to Hainan, a large number of people rely on rice as their staple food, especially on both sides of the middle and lower reaches of the Yangtze River and in the south of the Yangtze River. Rice noodles, the main non-staple food processed from rice, are the oldest and most widely used varieties. In Jiangxi, more than 50% of the residents eat rice noodles as their staple food, so rice noodles are the most important processed rice products in Jiangxi. [0003] Rice noodles generally refer to products made from non-waxy rice through milling, cooking, molding, cooling and other processes. They are usually long strips, and can be...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/325A23L7/10A23L17/00
CPCA23L7/10A23L17/10A23L33/00A23V2002/00A23V2200/30
Inventor 洪满英吴壮志曾爱民
Owner 抚州新天下知识产权咨询管理有限公司
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