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Rice wine fermented glutinous rice milk and fish balls prepared from same

A technology of brewing and rice wine, applied in the functions of food ingredients, food ingredients as emulsifiers, food science and other directions, can solve the problems of reduced protein content of fish balls, reduced nutritional value, high price of surimi, and reduced fishy smell, The effect of good flavor and excellent processing characteristics

Active Publication Date: 2021-02-26
FUJIAN ANJOY FOODS CO LTD +5
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the unique fishy smell of surimi, its promotion is limited. At the same time, due to the high price of surimi, fish ball processing plants usually add starch and other ingredients to reduce costs, resulting in a decrease in the protein content of fish balls. , reduced nutritional value

Method used

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  • Rice wine fermented glutinous rice milk and fish balls prepared from same
  • Rice wine fermented glutinous rice milk and fish balls prepared from same
  • Rice wine fermented glutinous rice milk and fish balls prepared from same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A method for preparing rice wine fermented milk, comprising the steps of:

[0054] (1) Pretreatment: heat the rice wine fermented glutinous rice to 35°C, add the chopping pot, use the chopping pot at high speed (3000r / min) to chop and mix for 90 seconds until it is fine and fluid, and the pretreated rice wine fermented glutinous rice is obtained;

[0055] (2) The first enzymatic hydrolysis: add cellulase to the pretreated rice wine fermented glutinous rice at 35°C, keep the chopping knife at 1500r / min and mix for 20 minutes; obtain the first enzymatic hydrolysis of rice wine fermented glutinous rice; The amount of enzyme added is 0.1% relative to the quality of the pretreated rice wine fermented glutinous rice;

[0056] (3) The second enzymatic hydrolysis: put the rice wine fermented rice that was enzymatically hydrolyzed for the first time at 45°C, add neutral protease to keep the chopping knife at 1500r / min and mix for 10 minutes; ; Wherein the amount of neutral prot...

Embodiment 2

[0069] A method for preparing fish balls, the rice wine brewed fish balls consist of: 45% surimi, 25% rice wine fermented milk, 2.0% edible salt, compound phosphate (sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate The mass ratio is 1:1:1) 0.15%, glutamine transaminase 0.2%, seasoning (the mass ratio of white granulated sugar, monosodium glutamate, and spices is 2:2:3) 7%, and the rest is water; specifically include the following steps :

[0070] (1) Thaw the surimi until the center temperature reaches -5°C and slice it, then add it into the chopping pot together with compound phosphate (sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, mass ratio 1:1:1) Chop and mix at low speed (1500r / min) until the surimi has no obvious particles; add edible salt and chop until the slurry is fine and shiny; add rice wine fermented milk, glutamine transaminase, and seasoning at high speed (3800r / min) and mix well Quality until the slurry is glos...

Embodiment 3

[0088] A method for preparing fish balls, which includes the preparation of rice wine fermented milk and the production of rice wine fermented fish balls: the composition of rice wine fermented milk is: 90% of rice wine fermented glutinous rice, 0.02% of cellulase (percentage relative to pretreated rice wine glutinous rice quality), neutral protease 0.02% (relative to the quality of the first enzymatically hydrolyzed rice wine fermented glutinous rice), edible soybean oil 10%; Salt 2.0%, compound phosphate (the mass ratio of sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate is 1:1:1) 0.1%, glutamine transaminase 0.1%, seasoning (white sugar, monosodium glutamate, spices The mass ratio is 2:1:4) 7%, and the rest is water.

[0089] A. wherein the steps of preparing rice wine fermented milk are:

[0090] Step 1) Pretreatment: heat the rice wine fermented rice to 25°C, add the chopping pot, chop and mix at high speed for 60 seconds until fine and fluid; ...

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Abstract

The invention discloses rice wine fermented glutinous rice milk and fish balls prepared from the same, and belongs to the field of food processing. A method for preparing the rice wine fermented glutinous rice milk comprises the following steps: (1) chopping rice wine fermented glutinous rice to obtain pretreated rice wine fermented glutinous rice; (2) performing enzymolysis for the first time: adding cellulase into the pretreated fermented glutinous rice for enzymolysis to obtain rice wine fermented glutinous rice subjected to enzymolysis for the first time; (3) performing enzymolysis for thesecond time: adding neutral protease into the rice wine fermented glutinous rice subjected to enzymolysis for the first time, so as to obtain rice wine fermented glutinous rice subjected to enzymolysis for the second time; and (4) performing enzyme deactivation and emulsification on the rice wine fermented glutinous rice subjected to enzymolysis for the second time to obtain the rice wine fermented glutinous rice milk. According to the fish balls prepared from the rice wine fermented glutinous rice milk, the fishy smell of the fish balls can be effectively weakened, the flavor of fermented glutinous rice is introduced, the nutritional structure of the product is improved, large-scale industrial production is facilitated, the rice wine fermented glutinous rice is wide in source, the additional value of the fermented glutinous rice is increased, and besides, the quality of the fish balls is improved.

Description

technical field [0001] The invention relates to rice wine fermented milk and prepared fish balls, which belong to the field of food processing. Background technique [0002] Rice wine fermented rice, also known as rice distiller's grains, is the main by-product in the process of rice wine processing. With the expansion of the scale of the rice wine industry, the output of rice wine fermented glutinous rice has also increased rapidly. Studies have shown that traditional rice wine fermented rice is rich in protein and dietary fiber, and is a good source of protein; at the same time, during the processing of rice wine, a large amount of small molecule flavors such as acids, alcohols, esters, and peptides will be produced through the fermentation of microorganisms. Substances, which together constitute the unique flavor of rice wine, make it have the functions of promoting appetite, helping digestion, and covering up fishy smell. [0003] Rice wine fermented rice has high nutri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L17/00A23L5/20A23L29/10A23L33/10
CPCA23L7/107A23L17/70A23L17/65A23L5/25A23L5/27A23L33/10A23L29/10A23V2002/00A23V2200/222A23V2200/30
Inventor 江恒阮东娜胡孝春叶伟建闫小卫程雪倩陈旭王彪
Owner FUJIAN ANJOY FOODS CO LTD