Novel snail rice noodles and preparation method thereof

Abstract

The invention discloses novel margarya melanioides rice noodles and a preparation method thereof, and relates to the technical field of food science, and the novel margarya melanioides rice noodles and the preparation method thereof are novel margarya melanioides rice noodles. The meat flavor peptide seasoning comprises the following components in parts by weight: 100-185 parts of dry rice flour, 85-120 parts of a meat flavor peptide base material, 4-7 parts of star anise, 6-9 parts of cinnamon, 3-4 parts of bay leaves, 4-8 parts of sour bamboo shoots, 7-11 parts of shredded agaric and 9-20 parts of snails. The unique meat taste-active peptide base material is added in the preparation of the river snail rice noodles, and in the preparation of the meat taste-active peptide base material, the target meat is minced to prepare the slurry, so that the combination degree of a substrate and enzyme can be furthest improved, the taste-active peptide in the meat is better released, the fragrance and aftertaste of the product are improved, and meanwhile, the taste of the river snail rice noodles is improved. The flavor can be further improved through the Maillard reaction, so that the prepared novel margarya melanioides rice noodles are full in meat flavor, lingering in flavor, free of other additives and capable of meeting the requirements of safe, green and healthy foods.

Description

Technical Field

[0001] The invention relates to the technical field of food science, and in particular to a novel snail rice noodle and a preparation method thereof. Background Art

[0002] In recent years, river snail rice noodle has gradually become a national and even world-renowned name card of Liuzhou. It is not only positioned as a key industry of modern service industry by Liuzhou City, striving to achieve an annual output value of more than 10 billion yuan, but also exported to the United States, Europe and other places. River snail rice noodle has a unique flavor, with the characteristics of sour, spicy, fresh, refreshing and hot, ranking first among the local snacks in Liuzhou. The deliciousness of river snail rice noodle mainly lies in its unique soup. The traditional soup is made of natural spices such as snail meat, galangal, star anise, cinnamon, cloves, and chili peppers, and auxiliary materials such as chili peppers and sucrose through complex processes. In snail noodles, flavor is one of its important functional characteristics. As one of the special foods, adding different types of seasoning bases has a very significant impact on the construction of its flavor.

[0003] At present, in the application of snail noodles and their soup bases, seasonings with amino acids as the main flavoring agent mainly include non-animal raw materials such as yeast extract and hydrolyzed vegetable protein powder. However, the seasoning formed by the above production process lacks meat flavor and the rich taste is not long-lasting. Its product characteristics and meat flavor are far inferior to other natural amino acid flavoring ingredients. Therefore, snail noodles and their soup base seasonings need to be further improved. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a novel snail rice noodle and a preparation method thereof, which solves the problems raised in the above-mentioned background technology.

[0005] To achieve the above objectives, the present invention is implemented through the following technical scheme: a new type of snail rice noodle, the new type of snail rice noodle, its components and weight proportions are as follows: 100-185 parts of dry rice noodles, 85-120 parts of meat flavor peptide base, 4-7 parts of star anise, 6-9 parts of cinnamon, 3-4 parts of bay leaves, 4-8 parts of sour bamboo shoots, 7-11 parts of shredded fungus, and 9-20 parts of snails.

[0006] A further improvement of the technical solution of the present invention is that the meat flavor peptide has the following components and weight proportions: 30-100 parts of meat enzymatic hydrolysate, 3-5 parts of glucose, 1.5-2.5 parts of xylose, 0.5-1 parts of glycine, 0.6-1.2 parts of L-cysteine, 17-30 parts of salt, 7-15 parts of monosodium glutamate, 10-24 parts of meat oil, 0.2-4 parts of disodium nucleotide, 4-8 parts of hydrolyzed vegetable protein powder, and 4-8 parts of yeast extract.

[0007] A further improvement of the technical solution of the present invention is that the meat hydrolysate comprises edible meat, water, protease and flavor enzyme.

[0008] A further improvement of the technical solution of the present invention is that the mass ratio of the edible meat, water and protease is: (1-1.5): (3-4.5): (0.001-0.005).

[0009] A further improvement of the technical solution of the present invention is that the meat oil and the edible meat are made from the same meat, and the edible meat includes pork, beef, chicken and any other edible meat.

[0010] The present invention also provides a method for preparing a novel snail rice noodle, which specifically comprises: S1: Pretreatment: After the snails are deodorized, boil the meat flavor peptide base over high heat and then fry over low heat for 3-4 hours. Stir-fry star anise, cinnamon and bay leaves until fragrant, then add the processed snails and stir-fry again. After turning off the heat, scoop the snails and spices into the meat flavor peptide base. After frying, turn off the heat and keep the soup base. S2: rice noodle processing: soak the dried rice noodle in cold water for 2 hours, boil it in boiling water for 8-10 minutes, remove it from the water and cool it down, and then put it into the soup base obtained in S1; S3: Ingredient processing: shred the sour bamboo shoots, soak the dried black fungus, shred it and blanch it, put the black fungus shreds and sour bamboo shoots into a pot and dry-fry them, and then put them into the soup base obtained in S1; S4: Sealing; packing the obtained soup base into packaging bags, sterilizing the packed snail rice noodle, extracting the air in the packaging bag, and sealing the bag to obtain snail rice noodle bags.

[0011] A further improvement of the technical solution of the present invention is that the meat flavor peptide base material further comprises the following specific preparation steps: T1: Pre-preparation: Select fresh, clean and uncontaminated edible meat, first grind it in a meat grinder, and then homogenize it into a slurry through a homogenizer; T2: Enzymatic hydrolysis: After homogenization, the edible meat slurry is placed in an enzymatic hydrolysis tank containing protease and flavor enzyme, and a certain amount of water is added. The meat slurry is enzymatically hydrolyzed in water at a temperature of 55-65°C for 4-5 hours to form a meat enzymatic hydrolyzate and release flavor peptides; T3: reaction; the meat enzymatic hydrolysate formed in T2 is inactivated at 90-95°C for 20 minutes. After the inactivation, glucose, xylose, glycine and L-cysteine ​​are added to the enzymatic hydrolysate, and the Maillard reaction is carried out at 95-100°C for 60-90 minutes to form a Maillard reactant; T4: seasoning; mix the salt, monosodium glutamate, meat oil, disodium ribonucleotide, hydrolyzed vegetable protein powder and yeast extract in the Maillard reaction product obtained in T3 evenly, and stir for 10-20 minutes at a temperature of 90-95°C to form a final reaction product; T5: homogenization; subjecting the final reactant obtained in T4 to high pressure homogenization; T6: Sterilization: After homogenization, the final reactant is sterilized at 95-100°C for 50-60 minutes. After the sterilized product is cooled to below 50°C, the meat flavor peptide base for the snail noodle soup base is formed.

[0012] A further improvement of the technical solution of the present invention is that the specific pressure environment of the high pressure homogenization in T5 is 50-60MPa.

[0013] A further improvement of the technical solution of the present invention is that in T2, the mass ratio of edible meat: water: protease is 1:3:0.004.

[0014] Beneficial Effects Compared with the prior art, the beneficial effects of the present invention are as follows: by adding a unique meat flavor peptide base material to the preparation of snail noodles, and in the preparation of the meat flavor peptide base material, the target meat is minced and prepared into a slurry, the degree of binding between the substrate and the enzyme can be maximized, the flavor peptides in the meat can be better released, the aroma and aftertaste of the product can be enhanced, and at the same time, the flavor can be further enhanced through the Maillard reaction, so that the prepared new snail noodles have a full meat aroma, a long-lasting flavor and no other additives, which meets the needs of safe, green and healthy food. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 This is a schematic diagram of the process for preparing the novel snail rice noodle; Figure 2 This is a schematic diagram of the process of the meat flavor peptide base material in the new type of snail rice noodle; Figure 3 This is a schematic diagram of the process of preparing the chicken flavor peptide base in Example 1; Figure 4 This is a schematic diagram of the process of preparing beef flavor peptide base in Example 2; Figure 5 This is a schematic diagram of the process of preparing the pork flavor peptide base material in Example 3. DETAILED DESCRIPTION

[0016] Various exemplary embodiments, features and aspects of the present application will be described in detail below with reference to the accompanying drawings. The same reference numerals in the accompanying drawings represent elements with the same or similar functions. Although various aspects of the embodiments are shown in the accompanying drawings, the drawings are not necessarily drawn to scale unless otherwise specified.

[0017] The word “exemplary” is used exclusively herein to mean “serving as an example, example, or illustration.” Any embodiment described herein as “exemplary” is not necessarily to be construed as preferred or advantageous over other embodiments.

[0018] In addition, in order to better illustrate the present application, numerous specific details are provided in the specific examples below. It should be understood by those skilled in the art that the present application can also be implemented without certain specific details. In some examples, methods, means, and elements well known to those skilled in the art are not described in detail in order to highlight the subject matter of the present application.

[0019] The invention provides a novel snail rice noodle and a preparation method thereof. The novel snail rice noodle has the following components and weight proportions: 100-185 parts of dry rice noodles, 85-120 parts of meat flavor peptide base material, 4-7 parts of star anise, 6-9 parts of cinnamon bark, 3-4 parts of bay leaves, 4-8 parts of sour bamboo shoots, 7-11 parts of fungus shreds and 9-20 parts of snails.

[0020] The meat flavor peptide has the following components and weight proportions: 30-100 parts of meat enzymatic hydrolysate, 3-5 parts of glucose, 1.5-2.5 parts of xylose, 0.5-1 parts of glycine, 0.6-1.2 parts of L-cysteine, 17-30 parts of salt, 7-15 parts of monosodium glutamate, 10-24 parts of meat oil, 0.2-4 parts of disodium flavor nucleotides, 4-8 parts of hydrolyzed vegetable protein powder, and 4-8 parts of yeast extract.

[0021] Meat hydrolysate, including: edible meat, water, protease and flavor enzyme; the mass ratio of edible meat, water and protease is: (1-1.5): (3-4.5): (0.001-0.005); meat oil and edible meat are made from the same meat, and edible meat includes pork, beef, chicken and any other edible meat.

[0022] The present invention also provides a method for preparing a novel snail rice noodle, which specifically comprises: S1: Pretreatment: After the snails are deodorized, boil the meat flavor peptide base over high heat and then fry over low heat for 3-4 hours. Stir-fry star anise, cinnamon and bay leaves until fragrant, then add the processed snails and stir-fry again. After turning off the heat, scoop the snails and spices into the meat flavor peptide base. After frying, turn off the heat and keep the soup base. S2: rice noodle processing: soak the dried rice noodle in cold water for 2 hours, boil it in boiling water for 8-10 minutes, remove it from the water and cool it down, and then put it into the soup base obtained in S1; S3: Ingredient processing: shred the sour bamboo shoots, soak the dried black fungus, shred it and blanch it, put the black fungus shreds and sour bamboo shoots into a pot and dry-fry them, and then put them into the soup base obtained in S1; S4: Sealing; packing the obtained soup base into packaging bags, sterilizing the packed snail rice noodle, extracting the air in the packaging bag, and sealing the bag to obtain snail rice noodle bags.

[0023] The meat flavor peptide base also includes the following specific preparation steps: T1: Pre-preparation: Select fresh, clean and uncontaminated edible meat, first grind it in a meat grinder, and then homogenize it into a slurry through a homogenizer; T2: Enzymatic hydrolysis: After homogenization, the edible meat slurry is placed in an enzymatic hydrolysis tank containing protease and flavor enzyme, and a certain amount of water is added. The meat slurry is enzymatically hydrolyzed in water at a temperature of 55-65°C for 4-5 hours to form a meat enzymatic hydrolyzate and release flavor peptides; T3: reaction; the meat enzymatic hydrolysate formed in T2 is inactivated at 90-95°C for 20 minutes. After the inactivation, glucose, xylose, glycine and L-cysteine ​​are added to the enzymatic hydrolysate, and the Maillard reaction is carried out at 95-100°C for 60-90 minutes to form a Maillard reactant; T4: seasoning; mix the salt, monosodium glutamate, meat oil, disodium ribonucleotide, hydrolyzed vegetable protein powder and yeast extract in the Maillard reaction product obtained in T3 evenly, and stir for 10-20 minutes at a temperature of 90-95°C to form a final reaction product; T5: homogenization: subjecting the final reactant obtained in T4 to high pressure homogenization; T6: Sterilization: After homogenization, the final reactant is sterilized at 95-100°C for 50-60 minutes. After the sterilized product is cooled to below 50°C, the meat flavor peptide base for the snail noodle soup base is formed.

[0024] The specific pressure environment of high pressure homogenization in T5 is: 50-60MPa; in T2, the mass ratio of edible meat: water: protease is 1:3:0.004.

[0025] Below, this application further explains the meat that is consumed more frequently in daily life.

[0026] Example 1. In this example, chicken is used as the meat raw material to prepare a new type of snail rice noodle, so as to achieve a mellow and full-flavored chicken-type natural seasoning snail rice noodle with a long-lasting flavor. The snail rice noodle includes the following parts by weight: 120 parts of dry rice noodles, 100 parts of chicken flavor peptide base, 5 parts of star anise, 7 parts of cinnamon, 3 parts of bay leaves, 5 parts of sour bamboo shoots, 9 parts of shredded fungus, and 13 parts of snails.

[0027] Meat flavor peptide, its composition and weight parts are as follows: 100 parts of chicken enzymatic hydrolysate, 5 parts of glucose, 2.5 parts of xylose, 1 part of glycine, 1.2 parts of L-cysteine, 30 parts of salt, 15 parts of monosodium glutamate, 24 parts of chicken fat, 4 parts of disodium ribonucleotide, 8 parts of hydrolyzed vegetable protein powder, and 8 parts of yeast extract.

[0028] Chicken enzymatic hydrolysate, including: chicken, water, protease and flavor enzyme; the mass ratio of chicken, water and protease is: 1:3:0.004.

[0029] The chicken flavor peptide base also includes the following specific preparation steps: T1: Select fresh, clean and uncontaminated chicken breast, soak and clean it to remove blood, then put it into a meat grinder and mince it, then mix it with water and pass it through a homogenizer to make it into a slurry; T2: Put the homogenized chicken paste into an enzymatic hydrolysis tank, add a certain amount of water, and perform enzymatic hydrolysis in water at a temperature of 55°C for 4 hours to form an enzymatic hydrolyzate. During the enzymatic hydrolysis process, various flavor peptides in the chicken can be fully released to fully enhance the flavor performance of the chicken flavor peptides in the snail noodle soup base; T3: The chicken hydrolysate is inactivated at 95°C for 20 minutes. After the inactivation, glucose, xylose and glycine are added to the hydrolysate, and the Maillard reaction is carried out at 100°C for 50 minutes to form a Maillard reactant. This reaction product can fully stimulate the meaty aroma and umami taste of the chicken flavor peptides, and adding it to the snail noodle soup base can further enhance its flavor. In the present application, the mass ratio of chicken hydrolysate, glucose, xylose and glycine is: (1000-2000): (60-80): (30-40): (10-12), and further, the mass ratio of chicken hydrolysate, glucose, xylose, glycine and L-cysteine ​​is: 2000:72:36:12; T4: After the Maillard reaction is completed, salt, monosodium glutamate, chicken fat, disodium ribonucleotide, hydrolyzed vegetable protein powder and other products are added to the reactants for seasoning and flavoring. After the Maillard reactants and the above products are evenly mixed, they are stirred at 90°C for 10 minutes to form a final reactant. In this embodiment, the mass ratio of the final reactant to the formulation of salt, monosodium glutamate, chicken fat, disodium ribonucleotide, and hydrolyzed vegetable protein powder is: (2000-3000): (200-300): (100-200): (150-300): (2-8): (30-80). Furthermore, the mass ratio of the final reactant, salt, monosodium glutamate, chicken fat, disodium ribonucleotide, and hydrolyzed vegetable protein powder is: 2150:240:120:200:4:50; T5: After the final reaction is prepared, the final reactant is subjected to high pressure homogenization under the condition of a pressure range of 50-60MPa, so as to refine the final reactant through high pressure homogenization, so that the taste of the chicken flavor peptide is more delicate and uniform; T6: After homogenization, the chicken flavor peptide is sterilized at 95-100°C for 50-60 minutes. The sterilized product is cooled to below 50°C to form the chicken flavor peptide for the snail noodle soup base.

[0030] The preparation method of snail rice noodle specifically comprises the following steps: S1: After the snails are deodorized, boil the chicken flavor peptide base over high heat and then fry over low heat for 4 hours. Stir-fry star anise, cinnamon and bay leaves until fragrant, then add the processed snails and stir-fry again. After turning off the heat, scoop the snails and spices into the meat flavor peptide base. After frying, turn off the heat and keep the soup base. S2: rice noodle processing: soak the dried rice noodle in cold water for 2 hours, boil it in boiling water for 10 minutes, remove it from the water, cool it down, and put it into the soup base obtained in S1; S3: Ingredient processing: shred the sour bamboo shoots, soak the dried black fungus, shred it and blanch it, put the black fungus shreds and sour bamboo shoots into a pot and dry-fry them, and then put them into the soup base obtained in S1; S4: sealing; packing the obtained soup base into packaging bags, sterilizing the packed snail rice noodle, extracting the air in the packaging bag, and then sealing the bag to obtain the snail rice noodle bag with chicken flavor peptide.

[0031] Example 2: In this example, beef is used as the meat raw material to prepare a new type of snail noodles, thereby achieving beef-flavored natural snail noodles with a mellow and full taste and long-lasting flavor. The snail noodles include the following parts by weight: 180 parts of dry rice noodles, 120 parts of beef flavor peptide base, 6 parts of star anise, 9 parts of cinnamon, 4 parts of bay leaves, 8 parts of sour bamboo shoots, 11 parts of shredded wood ear, and 20 parts of snails.

[0032] The components and weight proportions of beef flavor peptide are as follows: 30-100 parts of beef hydrolysate, 3-5 parts of glucose, 1.5-2.5 parts of xylose, 0.5-1 parts of glycine, 0.6-1.2 parts of L-cysteine, 17-30 parts of salt, 7-15 parts of monosodium glutamate, 10-24 parts of butter, 0.2-4 parts of disodium nucleotides, 4-8 parts of hydrolyzed vegetable protein powder, and 4-8 parts of yeast extract.

[0033] Beef enzymatic hydrolysate, comprising: edible meat, water, protease and flavor enzyme.

[0034] The beef flavor peptide base also includes the following specific preparation steps: T1: Select fresh, clean and uncontaminated beef, mince it in a meat grinder, and then homogenize it into a slurry using a homogenizer.

[0035] T2: Put the homogenized beef slurry into an enzymolysis tank, add a certain amount of water, and perform enzymolysis in water at a temperature of 55-65°C for 4-5 hours to form an enzymolysis solution. During the enzymolysis process, various flavor peptides in the beef can be fully released to fully enhance the flavor performance of the beef flavor peptides in the snail noodle soup base. In this embodiment, the mass ratio of beef, water, and protease is (1-1.5): (3-4.5): (0.001-0.005). Preferably, the mass ratio of beef: water: protease is 1:3:0.004; T3: The beef hydrolysate is inactivated at 95°C for 20 minutes. After the inactivation, glucose, xylose and glycine are added to the hydrolysate, and the Maillard reaction is carried out at 100°C for 50 minutes to form a Maillard reactant. This reaction product can fully stimulate the meaty aroma and umami taste of beef flavor peptides, and can be added to the snail noodle soup base to further enhance its flavor. In this embodiment, the mass ratio of beef hydrolysate, glucose, xylose and glycine is: (600-800): (60-80): (30-40): (10-20). Preferably, the mass ratio of beef hydrolysate, glucose, xylose and glycine is: 800:72:36:12; T4: After the Maillard reaction is completed, salt, monosodium glutamate, chicken fat, disodium ribonucleotide, hydrolyzed vegetable protein powder, yeast extract and other products are added to the reactants for seasoning and flavoring. After the Maillard reactants and the above products are evenly mixed, they are stirred at a temperature of 90°C for 10 minutes to form a final reactant. In the present application, the mass ratio of the final reactant to salt, monosodium glutamate, butter, disodium ribonucleotide, hydrolyzed vegetable protein powder and yeast extract is: (900-1000): (200-300): (100-200): (100-300): (30-80): (4-7). Preferably, the mass ratio of the final reactant, salt, monosodium glutamate, butter, disodium ribonucleotide, hydrolyzed vegetable protein powder and yeast extract is: 920:240:120:200:4:50:4; T5: The final reactants after blending are subjected to high pressure homogenization at a pressure range of 50-60 MPa, so as to refine the final reactants through high pressure homogenization, making the taste of beef flavor peptides more delicate and uniform; T6: After homogenization, the beef flavor peptide is sterilized at 95-100°C for 50-60 minutes. The sterilized product is cooled to below 50°C to form the beef flavor peptide for the snail noodle soup base.

[0036] The preparation method of snail rice noodle specifically comprises the following steps: S1: After the snails are deodorized, boil the beef flavor peptide base over high heat and then fry over low heat for 4 hours. Stir-fry star anise, cinnamon and bay leaves until fragrant, then add the processed snails and stir-fry again. After turning off the heat, scoop the snails and spices into the meat flavor peptide base. After frying, turn off the heat and keep the soup base. S2: rice noodle processing: soak the dried rice noodle in cold water for 2 hours, boil it in boiling water for 8 minutes, remove it from the water, cool it down, and put it into the soup base obtained in S1; S3: Ingredient processing: shred the sour bamboo shoots, soak the dried black fungus, shred it and blanch it, put the black fungus shreds and sour bamboo shoots into a pot and dry-fry them, and then put them into the soup base obtained in S1; S4: sealing; packing the obtained soup base into packaging bags, sterilizing the packed snail rice noodle, extracting the air in the packaging bag, and then sealing the bag to obtain a snail rice noodle bag with beef flavor peptide.

[0037] Example 3: In this example, pork is used as the pork raw material to prepare a new type of snail rice noodle, so as to achieve a pork-based natural seasoning snail rice noodle with a mellow and full taste and a long-lasting flavor. The snail rice noodle includes the following parts by weight: 145 parts of dry rice noodles, 113 parts of pork flavor peptide base, 5 parts of star anise, 7 parts of cinnamon, 4 parts of bay leaves, 6 parts of sour bamboo shoots, 8 parts of shredded fungus, and 14 parts of snails.

[0038] Pork flavor peptide, its composition and weight parts are as follows: 87 parts of pork enzymatic hydrolysate, 4 parts of glucose, 2.3 parts of xylose, 0.8 parts of glycine, 0.9 parts of L-cysteine, 19 parts of salt, 12 parts of monosodium glutamate, 18 parts of pork oil, 0.9 parts of disodium ribonucleotide, 6 parts of hydrolyzed vegetable protein powder, and 7 parts of yeast extract.

[0039] Pork enzymatic hydrolysate, comprising: edible meat, water, protease and flavor enzyme.

[0040] The pork flavor peptide base also includes the following specific preparation steps: T1: Select fresh, clean and uncontaminated pork tenderloin, mince it in a meat grinder, and then homogenize it into a slurry through a homogenizer.

[0041] T2: Put the homogenized pork slurry into an enzymolysis tank, add a certain amount of water, and enzymolyze in water at a temperature of 55°C for 4 hours to form an enzymolysis solution. During the enzymolysis process, various flavor peptides in the pork can be fully released to fully enhance the flavor performance of the pork flavor peptides in the snail noodle soup base. In the present application, the mass ratio of pork tenderloin, water, and protease is (1-1.5): (3-4.5): (0.001-0.005). Preferably, the mass ratio of pork tenderloin: water: protease is 1:3:0.004 T3: The pork hydrolysate is inactivated at 95°C for 20 minutes. After the inactivation, glucose, xylose, glycine and L-cysteine ​​are added to the hydrolysate, and the Maillard reaction is carried out at 100°C for 50 minutes to form a Maillard reactant. This reaction product can fully stimulate the meaty aroma and umami taste of pork flavor peptides, and adding it to the snail noodle soup base can further enhance its flavor. In the present application, the mass ratio of pork hydrolysate, glucose, xylose, glycine and L-cysteine ​​is: (47-50): (4-5): (2-2.5): (0.5-1): (0.3-0.6). Preferably, the mass ratio of pork hydrolysate, glucose, xylose, glycine and L-cysteine ​​is: 47:4:2:0.7:0.5.

[0042] T4: After the Maillard reaction is completed, salt, monosodium glutamate, lard, disodium ribonucleotide, hydrolyzed vegetable protein powder, yeast extract and other products are added to the reactants for seasoning and flavoring. After the Maillard reactants and the above products are evenly mixed, they are stirred at 90°C for 10 minutes to form a final reactant: In this embodiment, the mass ratio of the Maillard reactants to the formulations of salt, monosodium glutamate, lard, disodium ribonucleotide, hydrolyzed vegetable protein powder and yeast extract is: (54-64): (17-25): (7-11): (10-13): (0.2-0.7): (4-7): (4-7). Preferably, the mass ratio of the reaction product, salt, monosodium glutamate, lard, disodium ribonucleotide, hydrolyzed vegetable protein powder and yeast extract is: 54:18:7:12:0.2:4:4.

[0043] T5: The reaction product after blending is subjected to high pressure homogenization under the condition of a pressure range of 50-60 MPa, so as to refine the reaction product through high pressure homogenization, so that the taste of pork flavor peptides is more delicate; T6: After homogenization, the pork flavor peptide is sterilized at 95-100°C for 50-60 minutes. The sterilized product is cooled to below 50°C to form the pork flavor peptide for the snail noodle soup base.

[0044] The preparation method of snail rice noodle is as follows: S1: Pretreatment: After the snails are deodorized, boil the pork flavor peptide base over high heat and then fry over low heat for 3-4 hours. Stir-fry star anise, cinnamon and bay leaves until fragrant, then add the processed snails and stir-fry again. After turning off the heat, scoop the snails and spices into the meat flavor peptide base. After frying, turn off the heat and keep the soup base. S2: rice noodle processing: soak the dried rice noodle in cold water for 2 hours, boil it in boiling water for 8-10 minutes, remove it from the water and cool it down, and then put it into the soup base obtained in S1; S3: Ingredient processing: shred the sour bamboo shoots, soak the dried black fungus, shred it and blanch it, put the black fungus shreds and sour bamboo shoots into a pot and dry-fry them, and then put them into the soup base obtained in S1; S4: sealing; packing the obtained soup base into packaging bags, sterilizing the packed snail rice noodle, extracting the air in the packaging bag, and sealing the bag to obtain the pork flavor peptide snail rice noodle bag.

[0045] In summary, Example 1, Example 2 and Example 3 provide detailed instructions for the preparation of meat that is currently more common and is more widely consumed by the consumer. Furthermore, after the snail noodle buns are prepared, consumers can add relevant ingredients such as onions, ginger, garlic, etc. when steaming the snail noodle buns according to their own eating habits.

[0046] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0047] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A novel type of snail rice noodle, characterized by: The novel snail rice noodle has the following components and weight proportions: 100-185 parts of dry rice noodles, 85-120 parts of meat flavor peptide base, 4-7 parts of star anise, 6-9 parts of cinnamon, 3-4 parts of bay leaves, 4-8 parts of sour bamboo shoots, 7-11 parts of shredded wood ear, and 9-20 parts of snails.

2. The novel snail rice noodle according to claim 1, characterized in that: The meat flavor peptide has the following components and weight proportions: 30-100 parts of meat enzymatic hydrolysate, 3-5 parts of glucose, 1.5-2.5 parts of xylose, 0.5-1 parts of glycine, 0.6-1.2 parts of L-cysteine, 17-30 parts of salt, 7-15 parts of monosodium glutamate, 10-24 parts of meat oil, 0.2-4 parts of disodium nucleotide, 4-8 parts of hydrolyzed vegetable protein powder, and 4-8 parts of yeast extract.

3. The novel snail rice noodle according to claim 2, characterized in that: The meat enzymatic hydrolysate comprises edible meat, water, protease and flavor enzyme.

4. The novel snail rice noodle according to claim 3, characterized in that: The mass ratio of the edible meat, water and protease is: (1-1.5): (3-4.5): (0.001-0.005).

5. The novel snail rice noodle according to claim 4, characterized in that: The meat oil and edible meat are made from the same meat, and the edible meat includes pork, beef, chicken and any other edible meat.

6. A method for preparing a novel type of snail rice noodle, applied to the novel type of snail rice noodle as claimed in claim 5, characterized in that: The preparation method specifically comprises: S1: Pretreatment: After the snails are deodorized, boil the meat flavor peptide base over high heat and then fry over low heat for 3-4 hours. Stir-fry star anise, cinnamon and bay leaves until fragrant, then add the processed snails and stir-fry again. After turning off the heat, scoop the snails and spices into the meat flavor peptide base. After frying, turn off the heat and keep the soup base. S2: rice noodle processing: soak the dried rice noodle in cold water for 2 hours, boil it in boiling water for 8-10 minutes, remove it from the water and cool it down, and then put it into the soup base obtained in S1; S3: Ingredient processing: shred the sour bamboo shoots, soak the dried black fungus, shred it and blanch it, put the black fungus shreds and sour bamboo shoots into a pot and dry-fry them, and then put them into the soup base obtained in S1; S4: Sealing; packing the obtained soup base into packaging bags, sterilizing the packed snail rice noodle, extracting the air in the packaging bag, and then sealing the bag to obtain snail rice noodle bags.

7. The method for preparing the novel snail rice noodle according to claim 6, characterized in that: The meat flavor peptide base also includes the following specific preparation steps: T1: Pre-preparation: Select fresh, clean and uncontaminated edible meat, first grind it in a meat grinder, and then homogenize it into a slurry through a homogenizer; T2: Enzymatic hydrolysis: After homogenization, the edible meat slurry is placed in an enzymatic hydrolysis tank containing protease and flavor enzyme, and a certain amount of water is added. The meat slurry is enzymatically hydrolyzed in water at a temperature of 55-65°C for 4-5 hours to form a meat enzymatic hydrolyzate and release flavor peptides; T3: reaction; the meat enzymatic hydrolysate formed in T2 is inactivated at 90-95°C for 20 minutes. After the inactivation, glucose, xylose, glycine and L-cysteine ​​are added to the enzymatic hydrolysate, and the Maillard reaction is carried out at 95-100°C for 60-90 minutes to form a Maillard reactant; T4: seasoning; mix the salt, monosodium glutamate, meat oil, disodium ribonucleotide, hydrolyzed vegetable protein powder and yeast extract in the Maillard reaction product obtained in T3 evenly, and stir for 10-20 minutes at a temperature of 90-95°C to form a final reaction product; T5: homogenization; subjecting the final reactant obtained in T4 to high pressure homogenization; T6: sterilization; After homogenization, the final reactant is sterilized at 95-100° C. for 50-60 minutes. After the sterilized product is cooled to below 50° C., a meat flavor peptide base for the snail noodle soup base is formed.

8. The method for preparing the novel snail rice noodle according to claim 7, characterized in that: The specific pressure environment of the T5 medium and high pressure homogenization is: 50-60MPa.

9. The method for preparing the novel snail rice noodle according to claim 7, characterized in that: In T2, the mass ratio of edible meat: water: protease is 1:3:0.004.

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