Fresh and fragrant sea sedge mashed garlic noodle and preparation method thereof

A seaweed and fresh fragrant technology is applied in the field of fresh fragrant seaweed and garlic noodles and preparation thereof, and achieves the effects of enhanced binding degree, low cooking loss and improved water holding capacity

Inactive Publication Date: 2015-11-18
安徽味多多餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the use of pomelo peel powder as a polyphenol source to improve the gel properties of fish myofibrillar protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A fresh and fragrant seaweed minced garlic noodles is made from the following raw materials in parts by weight:

[0020] Pumpkin 30, celery 10, starch 18, flour 300, fresh pomelo peel 18, silver carp surimi 16, golden thread fish surimi 24, cantaloupe flesh 12, lily 10, vermicelli 9, seaweed 12, bald beard 1.8, mango core 2. Guizhi 1, appropriate amount of cellulase and ethanol.

[0021] A kind of preparation method of described fresh and fragrant seaweed minced garlic noodles, comprises the following steps:

[0022] (1) Extract bald seeds, mango seeds, and cassia twigs with 6 times the amount of water, concentrate them, and spray dry them to obtain traditional Chinese medicine powder; soak the vermicelli in warm water until soft, drain the water, sprinkle evenly with the traditional Chinese medicine powder, and mix with cantaloupes Mix the pulp and put it on the steamer to fumigate for 10 minutes, take it out and mix and chop;

[0023] (2) Mix pumpkin and celery, add...

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PUM

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Abstract

The invention discloses a fresh and fragrant sea sedge mashed garlic noodle. The noodle is prepared from the following raw materials by weight: 30 to 40 parts of pumpkin, 10 to 20 parts of celery, 18 to 22 parts of starch, 300 to 400 parts of flour, 18 to 25 parts of fresh grapefruit peel, 16 to 30 parts of minced silver carp, 24 to 35 parts of minced red coat, 12 to 13 parts of muskmelon pulp, 10 to 15 parts of lily, 9 to 12 parts of vermicelli, 12 to 13 parts of sea sedge, 1.8 to 2 parts of thorny elaeagnus fruit, 2 to 2.2 parts of mango stone, 1 to 2 parts of cassia twig and a proper amount of cellulase and ethanol. According to the invention, through addition of grapefruit peel powder and dietary fiber and blending of minced fillet, the strength, elasticity and water-retention performance of a gel structure are effectively improved, so the produced noodle has improved flexibility, boiling resistance and bending resistance and is more chewy.

Description

technical field [0001] This invention relates to being slim. The technical field, in particular, relates to a fresh and fragrant seaweed garlic noodles and a preparation method thereof. Background technique [0002] At present, there are many kinds of foods that enrich their nutrients by adding dietary fiber, such as surimi products, meat products, baked products, etc. In addition, dietary fiber has good technical characteristics such as water holding and oil holding. For surimi products with high nutritional value, the addition of dietary fiber can not only make up for the lack of fiber in surimi products, but also effectively improve the technological characteristics of surimi products such as water holding capacity and gelation. [0003] Improving the gel properties of surimi is one of the key technologies for processing surimi products. At this stage, the purpose of improving gel properties is mainly achieved through some additives, such as starch, dietary fiber, poly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L1/308A23L1/326A23L1/29A23L7/109A23L17/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 张跃陶勇邓玉民
Owner 安徽味多多餐饮管理有限公司
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