Fishy smell-free difficult-to-break fish rice noodles and production method for same

Abstract

The invention discloses fishy smell-free difficult-to-break fish rice noodles and a production method for the same. Based on the total weight of raw materials, the rice noodles contain 10 to 30 percent of fish proteins, 30 to 60 percent of rice and 10 to 30 percent of water, wherein the rice is treated by alpha-amylases and cyclodextrin glycosyltransferase after being impregnated by the water. The production method comprises the following steps: 1, impregnating the rice for 10 to 48 hours at room temperature by using water; 2, grinding the completely impregnated rice by using a refiner; 3, treating rice milk for 1 to 4 hours under the conditions of 30 to 65 DEG C and pH of 5 to 8 by using the alpha-amylases, and enzymatically decomposing the treated rice milk for 10 to 300 minutes under the conditions of 55 to 65 DEG C and pH of 6 to 9 to obtain enzymatically-decomposed rice milk by using the cyclodextrin glycosyltransferase; 4, grinding the fish at 0 to 4 DEG C; 5, uniformly mixing the ground fish and the fermented rice milk by using a pulping machine, and extruding the mixture into strips at temperature of 80 to 90 DEG C by using an extrusion cooking type flour mill; 6, freezing the obtained strip-type rice noodles to 0 to -18 DEG C; 7, unfreezing the strip-type rice noodles; 8, processing the strip-type rice noodles to obtain dry or wet rice noodles for selling by using a conventional method.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a rice vermicelli directly containing fish meat and a preparation method thereof, in particular to fish rice noodles with no fishy smell and not easy to break 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 st...

AI Technical Summary

Problems solved by technology

[0006] Moreover, the fiber of fish meat is relatively fine. Adding fish meat directly into the product will reduce the elasticity of rice noodles and increase the rate of broken bars. Although most fish meat products can be chopped and mixed to form protein gel and significantly increase its elasticity, however, chopping The mixing needs to add a new machine, and the cutting and mixing process must be accompanied by a temperature rise, because the fish meat is easy to rot and deteriorate with the increase of the temperature, so how to use a simple and convenient method to reduce the broken rate of fish rice noodles and have a significant effect? The taste of the meat is the current research and development gap

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