Corn-flavored fish rice noodles
A technology of fish meat and flavor, applied in the field of rice noodles, can solve the problems of increasing the difficulty in the application of deodorization methods, restricting the application of fish meat, increasing costs, etc., and achieve the effects of avoiding easy breakage, improving flexibility, and improving chewing taste
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Embodiment 1
[0021] A corn-flavored fish rice noodle of the present embodiment is processed from the following raw materials in parts by weight: 30 parts of golden grass carp minced meat, 80 parts of rice, 15 parts of corn juice, 3 parts of sweet corn kernels, 20 parts of water, wherein, rice Soak in corn juice and water for 60 hours, then treat with α-amylase and cyclodextrin glucosyltransferase; the golden grass carp minced meat is sliced by taking out the fish bones, and the thickness of the fish meat slices is 5mm, and then enzymatically hydrolyzed After soaking the fish slices in the final rice milk for 36 hours, fish out the fish and mince them into minced meat.
[0022] Wherein, the α-amylase is a mesophilic amylase, and the cyclodextrin glucosyltransferase is a β-cyclodextrin glucosyltransferase; the rice flour treated with α-amylase and β-cyclodextrin glucosyltransferase Contains 8% β-cyclodextrin.
[0023] A kind of preparation method of the above-mentioned corn-flavored fish ...
Embodiment 2
[0031] A corn-flavored fish rice noodle of the present embodiment is processed from the following raw materials in parts by weight: 40 parts of golden grass carp minced meat, 60 parts of rice, 12 parts of corn juice, 5 parts of sweet corn kernels, and 15 parts of water, wherein rice Soak in corn juice and water for 72 hours, then treat with α-amylase and cyclodextrin glucosyltransferase; the golden grass carp minced meat is sliced by taking out the fish bones, and the thickness of the fish meat slices is 3mm, and then enzymatically hydrolyzed After soaking the fish slices in the final rice milk for 30 hours, fish out the fish and mince them into minced meat.
[0032] Wherein, the α-amylase is a mesophilic amylase, and the cyclodextrin glucosyltransferase is a β-cyclodextrin glucosyltransferase; the rice flour treated with α-amylase and β-cyclodextrin glucosyltransferase Contains 6% β-cyclodextrin.
[0033] A kind of preparation method of the above-mentioned corn-flavored fi...
Embodiment 3
[0041] A kind of fish rice noodles of corn flavor of the present embodiment, compare with embodiment 1, there is following difference:
[0042] The corn-flavored fish rice noodles are processed from the following raw materials in parts by weight: 15 parts of golden grass carp minced meat, 70 parts of rice, 10 parts of corn juice, 2 parts of sweet corn kernels, and 10 parts of water, wherein the rice is made of corn juice and Soak in water for 65 hours, and then treat with α-amylase and cyclodextrin glucosyltransferase; the golden grass carp minced meat is sliced by taking out the fish bones of the golden grass carp, the thickness of the fish slices is 4mm, and the rice milk after enzymolysis is used. After soaking the fish slices for 24 hours, take out the fish and mince them into minced meat.
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