Preparation method of steamed meat rice flour with appropriate viscoelasticity and excellent chewiness

Abstract

The invention discloses a preparation method of steamed meat rice flour with appropriate viscoelasticity and excellent chewiness. Pullulanase is expensive, and is poor in heat stability and pH tolerance; carrageenan and chitosan are oppositely charged, a polyelectrolyte compound can be obtained via molecular entanglement, ionic bonds, and hydrogen bonds formed at mild conditions, so that applications of organic solvents and high shear force are avoided, the natural activity of enzyme is protected, relatively large specific surface area and excellent biocompatibility are achieved, the polyelectrolyte compound is used for immobilizing pullulanase, recovery rate is increased, and cost is reduced. The immobilized enzyme is used for processing rice, the content of resistant starch in rice is increased; the processed rice flour is subjected to stir frying, and is mixed with cooked soybean powder and sesame powder so as to obtain the steamed meat rice flour; the color is natural and uniform; glossness is achieved; the viscoelasticity is appropriate; the steamed meat rice flour is smooth; no greasy feel is caused; hardness is appropriate; the fragrance is thick; excellent mouthfeel is achieved; the preparation method is simple; cost is low; relatively high economical benefits are achieved; and the preparation method is worthy of popularization.

Description

technical field [0001] The invention relates to the technical field of deep processing of rice, in particular to a method for preparing rice noodles with viscoelastic properties and good chewiness. Background technique [0002] Steamed pork with flour is a famous dish with traditional Chinese characteristics, and most of them are directly served on the dining table after being processed by families or catering. As the key auxiliary material of steamed meat and other steamed dishes, steamed meat powder is mainly made of rice, which is washed, steamed, dried or roasted, ground, mixed, sieved, and packaged. The quality of steamed dishes is Much depends on the quality of tamales. With the acceleration of the pace of life, there are fewer and fewer families making homemade steamed meat powder, and seasoned steamed meat powder produced by mechanization and continuous production has emerged at the historic moment. It is deeply loved by consumers because of its simple cooking and v...

AI Technical Summary

Problems solved by technology

With the acceleration of the pace of life, there are fewer and fewer families making homemade steamed meat powder, and seasoned steamed meat powder produced by mechanization and continuous production has emerged at the historic moment. It is deeply loved by consumers because of its simple cooking and various tastes. The difference in starch content in the raw material rice leads to low product stability and cannot bring stable sensory experience