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Fish-flavor laver pleasing noodle and preparation method thereof

A seaweed and fish-flavored technology, which is applied in food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc., to achieve the effects of prolonging the fresh-keeping period, inhibiting the growth and reproduction of bacteria, and improving the process characteristics

Inactive Publication Date: 2015-11-18
安徽味多多餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the use of pomelo peel powder as a polyphenol source to improve the gel properties of fish myofibrillar protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A fish-flavored seaweed Yuexin noodle is made from the following raw materials in parts by weight:

[0021] Pumpkin 30, celery 10, starch 18, flour 300, fresh pomelo peel 18, silver carp surimi 16, golden thread fish surimi 24, red bayberry 12, seaweed 7, soy milk 20, goat milk 12, psoralen 1.8, acacia Skin 1.2, Chinese wolfberry root 2, cellulase, ethanol in proper amount.

[0022] The preparation method of described a kind of fish-flavored seaweed delightful noodles comprises the following steps:

[0023] (1) Mix pumpkin and celery, add 10 times of water to make a slurry, add 1% cellulase by weight of the slurry, adjust the pH to 4, enzymolyze at 50°C for 120 minutes, inactivate the enzyme at high temperature, filter to obtain a slurry, add 3 times the volume of the slurry with 95% ethanol to carry out alcohol precipitation on the slurry, then centrifuge, remove the lower layer of sediment, wash and dry to obtain water-soluble dietary fiber;

[0024] (2) Add the abo...

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PUM

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Abstract

The invention discloses a fish-flavor laver pleasing noodle. The noodle is prepared from the following raw materials by weight: 30 to 40 parts of pumpkin, 10 to 20 parts of celery, 18 to 22 parts of starch, 300 to 400 parts of flour, 18 to 25 parts of fresh grapefruit peel, 16 to 30 parts of minced silver carp, 24 to 35 parts of minced red coat, 12 to 13 parts of red bayberry, 7 to 8 parts of laver, 20 to 26 parts of soybean milk, 12 to 19 parts of goat milk, 1.8 to 2.2 parts of Psoralea corylifolia, 1.2 to 2.5 parts of albizia bark, 2 to 2.2 parts of root of Chinese holly and a proper amount of cellulase and ethanol. According to the invention, shrimp flesh is treated with golden mushroom extract before mincing; and since the golden mushroom extract is rich in ergothioneine, the golden mushroom extract can substantially inhibit growth and propagation of bacteria, thereby realizing the effect of prolongation of a fresh-keeping period.

Description

technical field [0001] The invention relates to the technical field of vermicelli, in particular to a fish-flavored seaweed delightful noodle and a preparation method thereof. Background technique [0002] At present, there are many kinds of foods that enrich their nutrients by adding dietary fiber, such as surimi products, meat products, baked products, etc. In addition, dietary fiber has good technical characteristics such as water holding and oil holding. For surimi products with high nutritional value, the addition of dietary fiber can not only make up for the lack of fiber in surimi products, but also effectively improve the technological characteristics of surimi products such as water holding capacity and gelation. [0003] Improving the gel properties of surimi is one of the key technologies for processing surimi products. At this stage, the purpose of improving gel properties is mainly achieved through some additives, such as starch, dietary fiber, polysaccharides...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/308A23L1/30A23L1/28A23L1/325A23L7/109A23L17/00
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 张跃陶勇邓玉民
Owner 安徽味多多餐饮管理有限公司
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