Instant semi-dried fish noodles and preparation method thereof

Abstract

The invention discloses instant semi-dried fish noodles and a preparation method thereof. The method comprises the following steps of (1) preparation of fermented complex starch, wherein 30-40 parts of cassava starch, 10-20 parts of sweet potato starch and 5-10 parts of potato starch are fermented through lactobacillus plantarum and lactobacillus pentosus and then dried and smashed; (2) stirring of the raw materials, wherein 80-120 parts of minced fillet, 1-5 parts of cordyceps militaris powder, 1-3 parts of sweet potato pectin, 0.5-3 parts of pueraria flavones, 5-10 parts of egg white, 0.1-0.3 part of glycerin monostearate, 0.05-0.2 part of nisin and the fermented complex starch obtained in step (1) are mixed, the moderate amount of water is added, and stirring is carried out under the vacuum to obtain a mixture, and the final moisture content in the mixture is 35-45%; (3) calendering, steaming, drying, sterilization and vacuum package. The instant semi-dried fish noodles have the advantages that the instant semi-dried fish noodles have good tensile strength and elasticity, the quality guarantee storage period of the product is long, the texture is excellent, and the taste is good.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant semi-dried fish noodle and a preparation method thereof. Background technique [0002] Fish noodle is a famous traditional Hubei dish made of fresh fish, flour or starch. It is named for its taste and aroma of fish meat and its shape resembling noodles. Fish noodle is produced and eaten in Hubei, Huanggang, Xiaogan, Jingmen and other areas. main area of ​​. From a nutritional point of view, fish noodles are not only rich in protein, but also contain a lot of carbohydrates, which are easy to digest and absorb, and have the effect of warming and nourishing qi, known as "longevity noodles". [0003] Fish noodles are usually stewed, and can also be fried or deep-fried. However, stewing fish noodles takes a long time, which is difficult to meet the current increasingly fast-paced life. There is an urgent need to develop convenient and instant fish noodles products....

AI Technical Summary

Problems solved by technology

[0004] Compared with traditional dried fish noodles, semi-dried fish noodles have problems such as short storage shelf life, starch aging, poor taste, poor elasticity, and poor toughness due to their high water content and water activity.

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