Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Refreshing jasmine minced fillet noodle and preparation method thereof

A jasmine fish, refreshing technology, applied in food preparation, food ingredients as taste improvers, functions of food ingredients, etc., to achieve low cooking loss, improve fracture resistance and firmness, and improve cohesion and chewiness.

Inactive Publication Date: 2015-11-18
安徽味多多餐饮管理有限公司
View PDF4 Cites 1 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A fresh jasmine surimi 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, mint 7, dried lychee 10, dried black dates 4, jasmine tea 10, lavender 1.1, Ancient Nanye 1.2, Pai Cao Xiang 1.5, appropriate amount of cellulase and ethanol.

[0022] A kind of preparation method of described refreshing jasmine surimi noodles, comprises the following steps:

[0023] (1) Extract lavender, ancient nan leaves, and Pai Caoxiang with 6 times the amount of water for 30 minutes, and then filter to obtain Chinese medicinal juice;

[0024] (2) Mix pumpkin and celery, add 10 times of water to make a slurry, add cellulase of 1% 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 alc...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a refreshing jasmine minced fillet 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, 7 to 8 parts of mint, 10 to 14 parts of dried lichee, 4 to 7 parts of dried smoked jujube, 10 to 13 parts of jasmine tea, 1.1 to 1.4 parts of lavender, 1.2 to 1.4 parts of Gunanye, 1.5 to 2.5 parts of herb of hairystalk loosestrife and a proper amount of cellulase and ethanol. According to the invention, through addition of grapefruit peel powder and dietary fiber and blending of minced fillet, the strength, elasticity and water-retention performance of a gel structure are effectively improved, so the produced noodle has improved flexibility, boiling resistance and bending resistance and is more chewy.

Description

technical field [0001] This invention relates to being slim. The technical field, in particular, relates to a fresh jasmine surimi 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 an...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/16A23L1/325A23L1/212A23L1/308A23L1/30A23L7/109A23L17/00A23L19/00
CPCA23V2002/00A23V2200/14A23V2200/30A23V2200/31A23V2250/21A23V2250/5116
Inventor 张跃陶勇邓玉民
Owner 安徽味多多餐饮管理有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com