Preparation method of rice wine fermented glutinous rice fish noodles

A production method and fermented glutinous rice technology, applied in food ingredients as odor improvers, food science, food ingredients, etc., can solve the problems of unstable process, poor hygienic controllability, etc., and achieve simple process method, simple source, and easy industrial production Effect

Pending Publication Date: 2020-04-14
WUHAN INST OF BIOENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional fish noodles have the characteristics of poor hygienic controllability, seasonal production, and unstable process during the processing and production process.

Method used

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  • Preparation method of rice wine fermented glutinous rice fish noodles

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Embodiment 1

[0018] The preparation method of rice wine fermented fish noodles of the present invention, concrete steps are as follows:

[0019] The specific ratio of each material in this embodiment is as follows: silver carp surimi: sweet potato starch: rice wine fermented rice: salt: edible alkali = 100 parts: 120 parts: 10 parts: 2 parts: 0.5 parts.

[0020] 1) After mixing silver carp surimi and rice wine fermented rice, stir evenly in a vacuum mixer, add salt and edible alkali and continue stirring for 8 minutes, then add sweet potato starch, and stir for 10 minutes under the condition of vacuum degree ≤ -0.7Mpa, and prepare get the dough;

[0021] 2) The dough obtained in step 1) is rolled by a noodle press to a thickness of 1.5 mm and sent into a steamer so that the curing temperature is 95° C. and the curing time is 10 minutes, and finally the dough sheet is obtained;

[0022] 3) Cut the matured noodles prepared in step 2) into strips with a noodle cutter, so that the width of th...

Embodiment 2

[0025] The preparation method of rice wine fermented fish noodles of the present invention, concrete steps are as follows:

[0026] The specific ratio of each material in this embodiment is as follows: silver carp surimi: sweet potato starch: rice wine fermented rice: salt: edible alkali = 120 parts: 80 parts: 30 parts: 4 parts: 0.5 parts

[0027] 1) After mixing silver carp surimi and rice wine

[0028] Stir evenly in an empty mixer, add salt and edible alkali and continue to stir for 10 minutes, then add sweet potato starch, and stir for 15 minutes under the condition of vacuum degree ≤ -0.7Mpa to prepare the dough;

[0029] 2) The dough obtained in step 1) is rolled by a noodle press to make the thickness ≤ 1.5mm, and then put into a steamer for aging at a temperature ≥ 90°C for 10 minutes to obtain dough sheets;

[0030] 3) Cut the matured noodles prepared in step 2) into strips with a noodle cutter, so that the width of the noodles is equal to 2.0mm, to obtain fish noodl...

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Abstract

The invention discloses a preparation method of rice wine fermented glutinous rice fish noodles. The preparation method comprises the following steps: 1) mixing silver carp surimi and fermented glutinous rice wine, uniformly stirring the materials in a vacuum stirrer, adding edible salt and dietary alkali, continuously stirring the materials for minutes, then adding sweet potato starch, and stirring to prepare dough; 2) calendering the dough obtained in the step 1) through a dough pressing machine, and sending the dough into a steam box for curing to obtain dough sheets; 3) cutting the cured dough sheets prepared in the step 2) into strips by using a noodle strip cutting machine to obtain the fish noodles; and (4) sending the fish noodles obtained in the step (3) into a drying room, and performing low-temperature drying treatment so as to obtain the fish noodles. Based on the process steps, the obtained fish noodles have fermented glutinous rice flavor, are fresh and natural, well cover fishy smell, and have positive influence on prolonging of shelf life.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing rice wine fermented fish noodles. Background technique [0002] Fish noodle is a traditional surimi food made by adding fresh fish meat and adding flour, starch, salt and other seasonings in a certain proportion. As a characteristic delicacy of Hubei, it is produced in all parts of Hubei and is deeply loved by the masses. Among them, fish noodles in Huangmei, Yunmeng, and Xinzhou in Hubei are the most representative. However, the traditional fish noodles have the characteristics of poor hygienic controllability, seasonal production, and unstable process in the processing and production process. [0003] Rice wine fermented rice is the main by-product in the process of rice wine processing, accounting for about 90% of the total by-products of rice wine. With the expansion of the rice wine industry, the output of rice wine brewing has also increased rapidly. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L29/30A23L27/00
CPCA23L17/70A23L29/30A23L27/00A23V2002/00A23V2200/15A23V2250/5118
Inventor 颜泽毛清黎孙俊吴季勤张星星周念波陶鑫钟小丹张洁
Owner WUHAN INST OF BIOENG
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