Corn-flavored fish rice noodles

Abstract

The invention discloses corn-flavored fish rice noodles. The corn-flavored fish rice noodles are made of the raw materials of, by weight, 15 parts to 40 parts of minced gold grass carp, 40 parts to 80parts of rice, 10 parts to 15 parts of corn juice, 2 parts to 5 parts of sweet corn kernels, 10 parts to 20 parts of water, wherein the rice is soaked in corn juice and water for 60 hours to 72 hours, and then the mixture is treated with alpha amylase and cyclomaltodextrin glucanotransferase; and the minced gold grass carp is made according to the procedure that gold grass carp meat without bonesis sliced into fillets with the thickness ranging from 3 millimeters to 5 millimeters, the fillets are soaked in rice milk subjected to enzymolysis for 24 hours to 36 hours, and then fish is spoonedout and minced. According to the corn-flavored fish rice noodles, because the rice is soaked in the corn juice, the rice milk obtained through grinding has the flavor of corn; because fish is soaked in the rice milk, the enzyme in rice itself and the beta-cyclodextrin obtained through enzymolysis in the preparation process of the rice milk are used for removing the fishy smell of the gold grass carp fish efficiently; and furthermore, because the sweet corn kernels are added, the fish rice noodles are nourishing and fine in mouthfeel, and the sweet corn kernels are more popular with children and the elderly because of the sweet taste.

Description

technical field [0001] The invention relates to a kind of rice noodles, in particular to a kind of corn-flavored fish meat rice noodles. Background technique [0002] Rice noodles generally refer to products made from non-waxy rice through milling, cooking, molding, cooling and other processes. They are usually long strips, and can be divided into round and flat. In the northern region, it is also known as rice noodles (rice noodles) because of its shape like noodles. As an important rice-processed food, rice noodles have become an important part of the catering industry in southern China and Hong Kong, Macao and Taiwan due to their convenience, reasonable nutrition, and rich taste. Rice noodles with different flavors can also be tasted in many parts of the world. [0003] Yet so many years, although the research of rice flour is more and more, the variation of rice flour is little, especially the nutritive label of its product basically does not change, and taste is single...

AI Technical Summary

Problems solved by technology

However, the disadvantages of fish meat are equally obvious, and the existence of fishy smell greatly limits the application of fish meat in food, especially limits its application in processed and long-term stored food.

At present, there are many researches on fish meat, especially freshwater fish with abundant resources. However, fishy smell masking substances are usually added when fish meat is processed, which requires special deodorization steps, so the application of its deodorization method has been increased. difficulty, or increased its cost