Puffing fish and rice cake and preparation method thereof

Abstract

The invention provides a puffing fish and rice cake. The puffing fish and rice cake comprises the following components in percentage by weight: 63-91% of rice flour, 4-29% of minced fillet, 1.9-7.3% of cane sugar, 1.7-2.8% of table salt, and 0.3-0.4% of carrageenin. The invention further provides a preparation method of the puffing fish and rice cake. The preparation method comprises the following steps: (1) treating raw materials: weighing the raw materials in proportion, taking 25%-45% of the weighed rice flour, adding water of which the weight is 3-5 times of the weight of the rice flour to the weighed rice flour, stirring the rice flour and the water when heating the rice flour and the water until a transparent state appears, stopping heating, adding the rest of the rice flour, the cane sugar, the table salt and the carrageenin, and uniformly mixing the rice flour, the water, the cane sugar, the table salt and the carrageenin to obtain a mixture; (2) preparing co-gel: cooling the mixture to 40 DEG C, adding the minced fillet, uniformly mixing the mixture and the minced fillet to obtain a new mixture, placing the new mixture under 10-40 DEG C for 20-28 hours or placing the new mixture under 70-90 DEG C for 1-3 hours, and then, steaming the placed new mixture for 10-30 minutes; and (3) puffing the steamed new mixture: shaping the new mixture into semi-finished cakes, drying the semi-finished cakes, and puffing the dried semi-finished cakes through microwaves in vacuum. The minced fillet in a special proportion is added, so that the minced fillet and starch form a co-gel system; the problems that the gas reserving capacity of the rice flour is low, so that the puffing degree is low, the texture is poor, and the rice flour is colored and coked, are solved; therefore, the puffing degree of the puffing fish and rice cake is high, and the nutrition is comprehensive.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a puffed fish rice cake and a preparation method thereof. Background technique [0002] Rice is the main food crop in our country, but there are not many ways to transform and add value to rice in our country at present, and the proportion of rice intensive processing is not high. In order to promote the healthy development of the rice industry, it is urgent to develop new technologies for rice conversion and value-added. At the same time, the output of low-value freshwater fish and low-value marine fish in my country is high, and there is an urgent need to transform new technologies for value-added processing. The processing of puffed rice cakes and fish cakes has some patents and some enterprises have produced them in my country, but there are no related patents and documents that rice flour and fish paste are properly mixed, kneaded into cakes, and then puffed. [000...

AI Technical Summary

Problems solved by technology

[0004] At present, there are many ways to make puffed rice cakes. For example, Ma Xiaojun et al. (patent application number 201210127808.7) disclosed a method for making puffed millet cakes. It was proposed that the presence of millet protein would seriously affect the gelatinization of millet starch, thereby reducing the quality of rice cakes. degree of puffing

Liang Wanli et al. (Master's thesis of Jiangnan University, 2012) also pointed out through experimental results that millet protein, soybean protein, etc. affect the expansion of starch-based materials. The formation of a network structure with starch molecules forms a cross-link between starch and protein, but the strength of this network structure is far less than that of the former, resulting in insufficient mechanical strength to wrap the water produced during puffing Steam, the generation of a small amount of water vapor may cause it to burst, and the subsequent water vapor will directly overflow the material and cannot drive its expansion, etc.

Qi Jinghua et al. (patent application No. 201310661248.8) disclose a microwave puffed chestnut food and a preparation method thereof. Soybean protein powder is added to chestnut powder, rice flour and glutinous rice flour to increase the protein content of the product, but the protein content of the product is not considered. The effect of adding on the expansion degree, hardness and brittleness of the product

Fang Yong et al. (patent application No. 201410696467.4) announced a production method of germinated brown rice puffed cakes, which improved the sensory performance and flavor of the product through germination, and increased the content of health-care functional ingredients, but the formula product did not increase the protein content, making up for Defects of incomplete amino acid composition of pure plant protein

[0005] In summary, the existing puffed rice cakes generally have the problems of low puffing degree and low nutritional value. How to improve the core quality index of puffed rice cakes - puffing degree and improve its nutritional value will be the key to making puffed rice cakes more popular with consumers. key to love

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