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Milk flavored cordyceps militaris and fish noodles and production method

A production method and a technology of milk flavor, which is applied in the field of food processing, can solve the problems of single type and taste, poor cooking resistance, and unremarkable nutritional and health care effects, so as to improve cooking performance and taste, solve time-consuming problems, and enrich nutrition and health care The effect of efficacy

Inactive Publication Date: 2019-05-28
湖北戴氏食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the present invention provides a kind of Cordyceps fish noodle with milk flavor and its production method. The fish noodle produced has the characteristics of long-cooking, smooth taste, rich nutrition, etc., and can be stored for a long time at room temperature; The types of fish noodle products and the taste and flavor are single, the cooking resistance is poor, and the nutritional and health effects are not outstanding, etc.

Method used

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  • Milk flavored cordyceps militaris and fish noodles and production method
  • Milk flavored cordyceps militaris and fish noodles and production method
  • Milk flavored cordyceps militaris and fish noodles and production method

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preparation example Construction

[0038] The preparation process of the starch mixture in step S1 is as follows: commercially available sweet potato starch and commercially available lotus root starch are mixed in a weight ratio of 10:1-3, and then prepared into starch milk with a concentration of 15-30% (w / v). Take the culture solution of Lactobacillus plantarum and Lactobacillus pentosus activated and cultivated to the late logarithmic phase of the bacteria, the volume ratio of the two is 5:1-3, the total volume of the culture solution taken is 25-40mL, and the culture solution Centrifuge the liquid at 5000r / min for 15min, collect the precipitate obtained by centrifugation, inoculate the precipitate into 100-300g of the starch milk, mix well, put it in a sealed condition of 30-50°C and ferment for 8-20h, and the fermentation is completed Afterwards, the starch milk was freeze-dried, crushed and passed through a 100-mesh sieve to obtain a starch mixture.

[0039] In step S1, the production process of the Cord...

Embodiment 1

[0048] (1) First select one or more of fresh silver carp, grass carp, bighead carp and snakeheaded carp as raw materials, after peeling, removing thorns, removing internal organs, and cleaning, the fish meat is obtained, and the fish meat is mixed with water at a weight ratio of 1:0.1 After several chopping and mixing, the surimi was pulverized by a colloid mill. After the surimi was mixed with edible salt at a weight ratio of 20:1, the surimi gel was finally obtained at 120r / min for 6 minutes, and 150kg of surimi was obtained. The gel is ready for use.

[0049] According to the weight ratio of 10:1, the commercially available sweet potato starch and lotus root powder were mixed and configured into starch milk with a concentration of 20% (w / v); Lactobacillus plantarum and Lactobacillus pentosus culture solution, the total volume of the culture solution is 30mL; the culture solution is centrifuged at 5000r / min for 15min, the centrifuged precipitate is collected, and the precipi...

Embodiment 2

[0058] (1) First select one or more of fresh silver carp, grass carp, bighead carp and snakeheaded carp as raw materials, after peeling, removing thorns, removing internal organs, and cleaning, the fish meat is obtained, and the fish meat is mixed with water at a weight ratio of 1:0.15 After repeated chopping and mixing, the surimi was pulverized by a colloid mill. After the surimi and edible salt were mixed at a weight ratio of 20:1.5, the surimi gel was obtained by stirring at 150 r / min for 10 minutes. Take 160 kg of surimi gel. Glue spare.

[0059] Take commercially available sweet potato starch and lotus root starch at a weight ratio of 10:1.5, mix them and configure them into starch milk with a concentration of 15% (w / v); then take them respectively at a volume ratio of 5:2.5 and cultivate them until the late logarithmic growth phase Lactobacillus plantarum and Lactobacillus pentosus culture solution, the total volume of the culture solution is 35mL; the culture solution ...

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Abstract

The invention discloses milk flavored cordyceps militaris and fish noodles and a production method and belongs to the field of food processing. The milk flavored cordyceps militaris and fish noodles prepared by taking sweet potato starch and lotus root starch, which are fermented through lactic acid, and treated fish millet as main raw materials, and goat whey protein, cordyceps militaris powder,pueraria flavone, nisin and the like as auxiliary materials through technologies of blending the materials, calendering, cutting, steaming, cooling and drying and the like. According to the milk flavored cordyceps militaris and fish noodles, the gel strength of fish millet starch is improved and the steaming property of the fish noodles is improved; the lotus root starch, the cordyceps militaris powder and the goat whey protein are added so that the nutrient value of the fish noodles is improved and the fish noodles have a unique flavor; meanwhile, functional components with anti-oxidization and anticorrosive effects, such as the pueraria flavone and the nisin, are added, so that the shelf life of the fish noodles is prolonged and the nutritional and health-care effects of the fish noodlesare enhanced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a milk-flavored fish noodle with cordyceps fungus and a preparation method thereof. Background technique [0002] Fish noodle is a famous traditional dish in Hubei made from fresh fish, flour or starch. Huanggang, Xiaogan, Jingmen and other areas in Hubei are the main areas for producing and eating fish noodles. Fish noodles are usually stewed, but they can also be fried or deep-fried. From a nutritional point of view, fish noodles are not only rich in protein, but also contain a lot of carbohydrates, which are easy to digest and absorb, and have the effect of warming and nourishing qi, known as "longevity noodles". [0003] A large amount of flour or starch is added during the production of fish noodles. After flour or starch is mixed with surimi, a mixed gel of flour or starch and protein will be formed during the heating process. The strength and elasticity of the gel directly...

Claims

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Application Information

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IPC IPC(8): A23L3/3463A23L3/3472A23L7/113A23L17/00A23L31/00A23L33/10A23L33/105A23L33/125A23L33/19
Inventor 戴北平李朝晖叶楠波
Owner 湖北戴氏食品科技股份有限公司
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