CN102125227A - Fish solube rice flour and preparation method thereof - Google Patents
Fish solube rice flour and preparation method thereof Download PDFInfo
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- CN102125227A CN102125227A CN 201110037501 CN201110037501A CN102125227A CN 102125227 A CN102125227 A CN 102125227A CN 201110037501 CN201110037501 CN 201110037501 CN 201110037501 A CN201110037501 A CN 201110037501A CN 102125227 A CN102125227 A CN 102125227A
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Abstract
The invention relates to daily edible rice flour, in particular to fish solube rice flour and a preparation method thereof. The preparation method particularly comprises the following steps of: 1) selecting fish and preparing fish solube; 2) selecting rice and preparing rice milk; 3) mixing materials, namely mixing the fish solube and the rice milk prepared in the steps 1) and 2) according to a ratio of the fish solube to the rice milk of 10-30:100 into mixed pulp; and 4) preparing flour, namely placing the fish and rice mixed pulp into a rice flour machine to prepare rice flour, or preparing the fish and rice mixed pulp into manual rice flour, wherein the prepared wet flour can be directly sold in the local market and can also be dried and packaged to be sold to other places. The used fish is mainly freshwater fish because protein content of the freshwater fish is high, cholesterol content is less than 100 milligrams per 100 grams of food, fat content is also low and taste is delicious; the fish is the most suitable food added into the rice flour to prepare the fish and rice mixed rice flour; and from the perspective of resources, the fish solube rice flour is very suitable for large-scale popularization and development in a land abundant in fish and rice in southern region of the Yangtze River.
Description
Technical field
The present invention relates to daily edible ground rice, refer in particular to a kind of fish slurry ground rice and preparation method thereof.
Background technology
China is paddy rice plantation big country, can rice cultivation from northeast to Hainan, especially with two sides, the middle and lower reach of Yangtze River and on the south ecological region planting the widest.Paddy rice is the staple food crop of China, and rice is the main grain ration of China.With rice is main non-staple foodstuff---the ground rice of raw material processing, is kind with the longest history, that use is the most general.Yet so for many years, the variation of ground rice is little, mainly is to become machining by original craft on processing method, has occurred round powder from formal except original flat ground rice, but almost has no to change from nutrition.Yet breakfast that the resident ate of two sides, China middle and lower reach of Yangtze River and areas to the south thereof saves your breath that also to have more than 50% all be the ground rice of usefulness, and the trend of north stretching is just being arranged now.If we can with the nutrition of ground rice particularly the proteinaceous nutrient that needs most of human body improved, that will be the good job feelings of benefiting land of plenty, the south of the River.
Summary of the invention
The objective of the invention is to be improved and innovate, provide a kind of nutritious, draw materials and the simple fish slurry of manufacture craft ground rice and preparation method thereof at the shortcoming that exists in the background technology and problem.
The present invention includes following steps:
1) select fish and make fish slurry:
The fish of choosing is cleaned in a, decomposition, removes fish scale, internal organ and fish master thorn, must clean standby with the fish cutability of spinule;
B, smash, the fish cutability is cut into fritter about about 10 grams is placed on and smashes adult fish mud in the masticator;
C, remove raw meat, with the fish mud after smashing by per kilogram add 10 milliliters of fresh ginger juice, that salt 5 grams are mixed back refrigeration thoroughly is standby, is standby fish mud;
D, making fish slurry according to the size of beater, are got an amount of standby fish mud and placed beater, and add 0.8 times water, after about 1 minute, get the fish slurry of milky semifluid shape and fine and smooth no solid particle sense, are qualified fish slurry, and be stand-by;
2) choosing rice and make Rice ﹠ peanut milk:
Select for use high quality white rice to soak about 10 hours, eluriate totally then, and add 1.8-2 water doubly, break into fine and smooth Rice ﹠ peanut milk or wear into Rice ﹠ peanut milk with stone mill with beater with clear water, stand-by;
3) batching:
Will be through 1), 2) the fish slurry that makes of step and Rice ﹠ peanut milk be deployed into to mix in the ratio of 10-30:100 and starch;
4) powder process:
Deployed fish, rice mixing slurry are placed on and make ground rice in the rice-flour noodles machine, perhaps mix the manual ground rice of slurry making with deployed fish, rice, the wet-milling that makes can directly be sold in the local market, also can will sell to the other places behind the wet-milling dry packing that make.
The selected fish of the present invention is fresh-water fishes, and wherein grass carp or black carp are best.
The fish slurry ground rice that the present invention is made into has increased animal protein, and the nutrition of ground rice is improved greatly, and the food class also is improved, and has solved original ground rice hypotrophy face, the not high problem of ground rice based food class.This fish slurry ground rice no fishy smell of tasting, and increased the delicate flavour of ground rice, the food of this meat and vegetables collocation, it is edible to be particularly suitable for consumers in general, the breakfast that makes China is already significantly promoted and develops.In addition, fresh-water fishes particularly the cholesterol level of black carp, grass carp all below 100mg/100g, fat content is also very low, and protein content is very high, therefore fish slurry ground rice is particularly suitable for old, weak, sick, residual, pregnant, children etc. needs to strengthen the crowd of nutrition especially as staple food and non-staple foodstuff use, especially hyperglycaemia, high fat of blood, hyperpietic, fish slurry ground rice will be he (she) best foods.The birth of fish slurry ground rice, the ground rice that more than one thousand years is not almost had to change already promotes to promoting the well-being of mankind healthy nutraceutical already.China south of the River is the land of plenty, and fish rice resource is all enriched than other any resource, and fish slurry ground rice is the most classical special product in land of plenty, the special product of DEVELOPMENT PROSPECT is arranged, the special product that can promote the well-being of mankind most.
The specific embodiment
Embodiment:
1, selects materials: at first select for use fast, individual big, meat is thick, delicious flavour, price are lower grass carp of growth or black carp as the raw material of making the fish slurry.
2, decompose: the fish of choosing is cleaned, removed fish scale.The fish head breaks fish maw from fish ridge right side with cutter towards the people, gills; Remove fish head, fish tail and vertebrae and abdomeinal fin etc. again, take off fish about two main cube meat; To lead thorn along the camber line of main thorn again and peel, lack hairtail meat as far as possible; Again main cube meat is cut into two big bars (if fish is smaller needn't), catch the flesh of fish again one, lie in the cutlet skin on the plank down, downcut to fish-skin from fish bar middle part with cutter, do not cut off, again blade is turned to the place ahead, and push away forward, the flesh of fish has just peeled from fish-skin, peels the other flesh of fish again with method.At this moment only have the spinule of fish in the flesh of fish piece, be called the fish cutability, clean standby.
3, smash: the fritters that the fish cutability are cut into about 10 grams are placed on and smash adult fish mud in the masticator.
4, remove raw meat: add 10 milliliters of fresh ginger juice by per kilogram, again with salt 5 gram, it is standby to mix back refrigeration thoroughly, and this is called standby fish mud.
5, the slurry of fishing: according to the size of beater, get an amount of standby fish mud and place beater, add 0.8 times water, make the beater running macrura reevesii mud can free orderly upset.After about 1 minute, the fish slurry of getting is similar with milk, is the semifluid shape, and at this moment the spinule in the flesh of fish becomes noninductive powder already, does not have the solid particle sense very fine and smooth when going to pinch with hand, and this is only qualified fish slurry.In the fishery-ies product deep processing, maximum difficult point is to solve the fishbone problem, and the present invention has solved this difficult problem with the advantages of simplicity and high efficiency method, and suitable industrialization, large-scale production requirement.
6, buy Rice ﹠ peanut milk: high quality white rice was soaked about 10 hours with clear water, eluriate then totally, the band clear water breaks into fine and smooth Rice ﹠ peanut milk or wears into Rice ﹠ peanut milk with stone mill with beater.
7, batching: fish slurry ground rice can be deployed into the product that difference contains the fish ratio according to market demand, through repeatedly experimental results show that, fish, rice ratio relatively good at 10-30:100, ratio is too little, and the proteinaceous nutrient increase has little significance very little, ratio is too big, can make fishlike smell too dense, from nutrition, also not have too much necessary.Fish, rice ratio 10:100 can be described as one-level fish slurry ground rice, and 20:100 can be described as senior fish slurry ground rice, and 30:100 can be described as superfine fish slurry ground rice.Starching ground rice with the fish of making fish, rice ratio 20:100 is example: desirable 10 kilograms of rice, soak making beating, get 2 kilograms in standby fish mud again and add the water making beating, again Rice ﹠ peanut milk and the mixing of fish slurry are stirred evenly, but at this moment slurry is thicker, need add water and remove to make ground rice in the rice-flour noodles machine towards rare just can being put into.The computational methods of total amount of water are: fish mud adds water by 0.8 multiple proportions example, and this example should add 1.6 kg of water, and rice adds water by 2 multiple proportions examples, this example should add 20 kilograms in water, should add 21.6 kilograms in water altogether, add original 2 kilograms of fish mud and 10 kilograms of rice, the gross weight of preparing burden altogether should be 33.6 kilograms.The mixer that fish, rice mixing slurry are housed can be placed on the platform balance, add water to 33.6 kilograms of gross weights just, the total amount of making wet rice flour noodles at last is about raw-material 3 times.
8, powder process: deployed fish, rice mixing slurry are placed on and make ground rice in the rice-flour noodles machine just.Flour mill has two types, a kind of flat powder machine, and another kind of circle powder machine, the batching of circle powder machine is more dried slightly, and rice water addition ratio example is calculated by 1.8.The wet fish slurry ground rice of making can be sold in the local market, can certainly mix slurry with fish, the rice of above preparation and make manual fish slurry ground rice.
9, dry, packing: be convenient to the standard merchandise that stores, transport and sell being packaged into after the wet fish slurry ground rice drying, can various places on sale throughout the country, reach to exporting to foreign countries.
The fish that the present invention uses mainly is fresh-water fishes, because its protein content height, and cholesterol level is lower than 100 milligrams/100 gram foods, fat content is also very low, and delicious flavour, be best suited for being added on and make ground rice that fish rice mixes in the ground rice,, be fit to very also that land of plenty, the south of the River is large-scale promotes and exploitation from the angle of resource.
Embodiment of the present invention only is the description that preferred implementation of the present invention is carried out; be not that design of the present invention and scope are limited; under the prerequisite that does not break away from design philosophy of the present invention; engineers and technicians make technical scheme of the present invention in this area various modification and improvement; all should fall into protection scope of the present invention; the technology contents that the present invention asks for protection all is documented in claims.
Claims (2)
1. a fish is starched ground rice and preparation method thereof, it is characterized in that may further comprise the steps:
1) select fish and make fish slurry:
The fish of choosing is cleaned in a, decomposition, removes fish scale, internal organ and fish master thorn, must clean standby with the fish cutability of spinule;
B, smash, the fish cutability is cut into fritter about about 10 grams is placed on and smashes adult fish mud in the masticator;
C, remove raw meat, with the fish mud after smashing by per kilogram add 10 milliliters of fresh ginger juice, that salt 5 grams are mixed back refrigeration thoroughly is standby, is standby fish mud;
D, making fish slurry according to the size of beater, are got an amount of standby fish mud and placed beater, and add 0.8 times water, after about 1 minute, get the fish slurry of milky semifluid shape and fine and smooth no solid particle sense, are qualified fish slurry, and be stand-by;
2) choosing rice and make Rice ﹠ peanut milk:
Select for use high quality white rice to soak about 10 hours, eluriate totally then, and add 1.8-2 water doubly, break into fine and smooth Rice ﹠ peanut milk or wear into Rice ﹠ peanut milk with stone mill with beater with clear water, stand-by;
3) batching:
Will be through 1), 2) the fish slurry that makes of step and Rice ﹠ peanut milk be deployed into to mix in the ratio of 10-30:100 and starch;
4) powder process:
Deployed fish, rice mixing slurry are placed on and make ground rice in the rice-flour noodles machine, perhaps mix the manual ground rice of slurry making with deployed fish, rice, the wet-milling that makes can directly be sold in the local market, also can will sell to the other places behind the wet-milling dry packing that make.
2. fish slurry ground rice according to claim 1 and preparation method thereof is characterized in that selected fish is fresh-water fishes, and wherein grass carp or black carp are best.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110037501 CN102125227A (en) | 2011-02-14 | 2011-02-14 | Fish solube rice flour and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110037501 CN102125227A (en) | 2011-02-14 | 2011-02-14 | Fish solube rice flour and preparation method thereof |
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| CN102125227A true CN102125227A (en) | 2011-07-20 |
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| CN 201110037501 Pending CN102125227A (en) | 2011-02-14 | 2011-02-14 | Fish solube rice flour and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689370A (en) * | 2013-12-26 | 2014-04-02 | 吴壮志 | Sour paste fish meat rice noodles and preparation method thereof |
| CN105876606A (en) * | 2016-04-26 | 2016-08-24 | 王勇 | Black rice slurry production method and application |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513236A (en) * | 2009-04-03 | 2009-08-26 | 李长金 | Mung bean rice noodle and production method thereof |
-
2011
- 2011-02-14 CN CN 201110037501 patent/CN102125227A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513236A (en) * | 2009-04-03 | 2009-08-26 | 李长金 | Mung bean rice noodle and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 《粮油食品科技》 20011231 陶学红等 鱼糜米粉丝的研制 第9卷, 第4期 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689370A (en) * | 2013-12-26 | 2014-04-02 | 吴壮志 | Sour paste fish meat rice noodles and preparation method thereof |
| CN103689370B (en) * | 2013-12-26 | 2016-03-02 | 吴壮志 | A kind of wintercherry rice noodles and preparation method thereof |
| CN105876606A (en) * | 2016-04-26 | 2016-08-24 | 王勇 | Black rice slurry production method and application |
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Application publication date: 20110720 |