A fishy rice noodle with no fishy smell and not easy to break and its preparation method

Abstract

The invention discloses a fishy rice noodle which has no fishy smell and is not easy to break and a preparation method thereof, wherein the rice noodle contains 10%-30% of fish protein, 30%-60% of rice and 10% of -30% water, soaking the rice and said water with alpha amylase and cyclodextrin glucosyltransferase. Production method: 1. Soak the raw rice in water for 10-48 hours at room temperature; 2. Refin the soaked rice with a refiner; Rice milk for 1-4 hours, followed by enzymolysis with cyclodextrin glucosyltransferase at 55-65°C and pH 6-9 for 10-300 minutes to obtain enzymatic hydrolyzed rice milk; 4. Grind the raw fish meat at 0-4°C; 5. Mix the minced fish meat with the fermented rice milk evenly with a pulping machine, and squeeze it with an extrusion cooking flour mill at a temperature of 80-90°C. into strips; 6. freezing the obtained strip-shaped rice noodles, and lowering its temperature to 0—-18°C; 7. thawing; 8. processing according to conventional methods and can be made into dry powder or wet powder for sale.

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

However, the disadvantages of fish meat are equally obvious, and the existence of fishy smell greatly limits the application of fish meat in food, especially limits its application in processed and long-term stored food.

At present, there are many researches on fish meat, especially freshwater fish with abundant resources. However, fishy smell masking substances are usually added when fish meat is processed, which requires special deodorization steps, so the application of its deodorization method has been increased. difficulty, or increased its cost

[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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