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Delavay soapberry seed-minced fish chewy noodles and preparation method thereof

A technology of leather whistle and surimi, which is applied in the field of skin whistle surimi strength and its preparation, to achieve the effects of enhancing the degree of bonding, improving strength, and improving fracture resistance and strength

Inactive Publication Date: 2015-12-16
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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Experimental program
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Embodiment Construction

[0020] A skin whistle minced fish 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, preserved egg yolk 12, lean meat puree 12, mint juice 14, sake 3, Fushen 1.2 , leather whistle 2, gerbera 1, appropriate amount of cellulase and ethanol.

[0022] The preparation method of described a kind of leather whistle surimi tender 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 abov...

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Abstract

The invention discloses delavay soapberry seed-minced fish chewy noodles. The delavay soapberry seed-minced fish chewy noodles comprise the following raw materials in parts by weight: 30-40 parts of pumpkins, 10-20 parts of celery, 18-22 parts of starch, 300-400 parts of flour, 18-25 parts of fresh grapefruit peels, 16-30 parts of minced silver carp, 24-35 parts of minced butterfly bream, 12-14 parts of preserved egg yolk, 12-14 parts of minced lean meat, 14-15 parts of mint juice, 3-4 parts of sake, 1.2-3 parts of poria with hostwood, 2-3 parts of delavay soapberry seed, 1-2.3 parts of common leibnitzia herb, an appropriate amount of cellulose and an appropriate amount of ethanol. According to the preparation method, the grapefruit peels, the cellulose and the minced fishes are blended to effectively improve strength, elasticity and water-retention ability of the gel structure, so that flexibility, boiling resistance and bending resistance of the final noodle product are further improved; thus, the delavay soapberry seed-minced fish chewy noodles are noodles with chewier texture and taste.

Description

technical field [0001] This invention relates to being slim. The technical field, in particular, relates to skin whistle surimi tender noodles 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, polysaccharid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/325A23L1/30A23L7/109A23L17/00
CPCA23V2002/00A23V2200/30A23V2200/32A23V2250/082A23V2250/5118
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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