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

Abstract

The invention discloses fishy smell-free fish rice noodles and a production method for the same. The rice noodles are characterized in that 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 enzymatically-decomposed rice milk by using a pulping machine, and treating the mixture for 30 to 300 minutes by using a chopper mixer; 6, extruding the chopped-mixed fish rice milk into rice noodles at temperature of 80 to 90 DEG C by using an extrusion cooking type flour mill, and performing aging and drying by using conventional methods.

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 non-fishy fish 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 divided in...

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

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