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A kind of instant semi-dried fish noodle and preparation method thereof

A technology of dried fish and instant food, applied in the direction of bacteria, food ingredients, food science, etc. used in food preparation, can solve the problems of poor toughness, poor elasticity, poor taste, etc.

Active Publication Date: 2022-05-27
湖北戴氏食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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  • A kind of instant semi-dried fish noodle and preparation method thereof
  • A kind of instant semi-dried fish noodle and preparation method thereof
  • A kind of instant semi-dried fish noodle and preparation method thereof

Examples

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Effect test

Embodiment 1

[0052] A preparation method of instant semi-dried fish noodles, the method comprises the steps:

[0053] Step 1, the preparation of the fermented composite starch, comprising the following steps:

[0054] S1, after mixing 34 parts of tapioca starch, 17 parts of sweet potato starch, and 7 parts of potato starch, it is configured into a concentration of 25% compound starch milk;

[0055] S2, then get respectively activated and cultivated to the Lactobacillus plantarum and the Lactobacillus pentosaceus culture liquid in the logarithmic later stage and mix as the total fermentation broth, the total volume 60mL of the total fermentation broth, the Lactobacillus plantarum and the lactobacillus pentosus The volume ratio of the bacillus culture solution is 1:0.3;

[0056] S3, centrifuge the total fermented culture solution obtained in step S2 again, collect the precipitate and inoculate it in the 300 g composite starch milk prepared in step S1, after mixing evenly, seal and ferment t...

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PUM

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Abstract

The invention discloses an instant semi-dried fish noodle and a preparation method thereof. The method comprises the following steps: (1) preparation of fermented composite starch: 30-40 parts of cassava starch, 10-20 parts of sweet potato starch, potato starch 5-10 parts are fermented by Lactobacillus plantarum and Lactobacillus pentosus, dried and pulverized; (2) Seasoning: 80-120 parts of minced fish, 1-5 parts of Cordyceps militaris powder, 1-3 parts of sweet potato pectin, kudzu root flavonoids Mix 0.5-3 parts, 5-10 parts of egg white, 0.1-0.3 parts of glyceryl monostearate, 0.05-0.2 parts of nisin and the fermented composite starch obtained in step (1), add appropriate amount of water and place under vacuum Stirring to obtain a mixture, the final moisture content in the mixture is 35% to 45%; (3) calendering; steaming; drying; sterilization; vacuum packaging; the instant semi-dried fish noodles have good tensile strength and elasticity, The product has a long shelf life, good texture and good taste.

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, and its shape resembles noodles. In Hubei, Huanggang, Xiaogan, Jingmen and other areas are the production and consumption of fish noodles. main area. 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, so they are known as "longevity noodles". [0003] Fish noodles are usually stewed, and they can also be fried or fried. However, stewing fish noodles takes a long time, making it difficult to meet the current increasingly fast-paced life. There is an urgent need to develop convenient and ready-to-ea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L29/212A23L29/00A23L3/3472A23L3/3526A23L3/3463A23L3/349A23L3/3562A23L19/10A23L31/00A23L33/10A23L33/125A23L33/105
CPCA23L3/3463A23L3/3472A23L3/349A23L3/3526A23L3/3562A23L17/70A23L19/10A23L29/065A23L29/212A23L31/00A23L33/10A23L33/105A23L33/125A23V2002/00A23V2400/167A23V2400/169A23V2200/228A23V2200/10A23V2200/02A23V2200/30A23V2200/314A23V2200/32A23V2250/5118A23V2250/5072A23V2250/2116A23V2250/192A23V2250/55A23V2250/082
Inventor 戴北平李朝晖叶楠波
Owner 湖北戴氏食品科技股份有限公司
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