Sour paste fish meat rice noodles and preparation method thereof

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...

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 is not suitable for eating in the morning.

Traditional stacking fermentation will produce a large amount of rice milk percolation water and cleaning waste water, which will pollute the environment and is not conducive to environmental protection