CN105104992A - Wuxu liquor-fragrant seafood noodles and preparation method thereof - Google Patents
Wuxu liquor-fragrant seafood noodles and preparation method thereof Download PDFInfo
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- CN105104992A CN105104992A CN201510449123.8A CN201510449123A CN105104992A CN 105104992 A CN105104992 A CN 105104992A CN 201510449123 A CN201510449123 A CN 201510449123A CN 105104992 A CN105104992 A CN 105104992A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 15
- 235000014102 seafood Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 241000251468 Actinopterygii Species 0.000 claims abstract description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 241000238557 Decapoda Species 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 8
- 241000269319 Squalius cephalus Species 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 108010059892 Cellulase Proteins 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 239000011425 bamboo Substances 0.000 claims abstract description 7
- 229940106157 cellulase Drugs 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000000835 fiber Substances 0.000 claims abstract description 5
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 3
- 235000013325 dietary fiber Nutrition 0.000 claims description 13
- 244000276331 Citrus maxima Species 0.000 claims description 12
- 235000001759 Citrus maxima Nutrition 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 12
- 235000019465 surimi Nutrition 0.000 claims description 11
- 241001061106 Sargocentron rubrum Species 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
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- 229920002678 cellulose Polymers 0.000 claims description 6
- 239000001913 cellulose Substances 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 241000333181 Osmanthus Species 0.000 claims description 3
- 235000019082 Osmanthus Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
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- 235000013372 meat Nutrition 0.000 abstract description 2
- 240000000560 Citrus x paradisi Species 0.000 abstract 2
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 241000747353 Nemipterus virgatus Species 0.000 abstract 1
- 240000005001 Paeonia suffruticosa Species 0.000 abstract 1
- 235000003889 Paeonia suffruticosa Nutrition 0.000 abstract 1
- 238000005452 bending Methods 0.000 abstract 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 abstract 1
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- 239000000047 product Substances 0.000 description 6
- 241001330002 Bambuseae Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 2
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- 230000014759 maintenance of location Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- ZONYXWQDUYMKFB-UHFFFAOYSA-N SJ000286395 Natural products O1C2=CC=CC=C2C(=O)CC1C1=CC=CC=C1 ZONYXWQDUYMKFB-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000021615 conjugation Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003949 flavanone Natural products 0.000 description 1
- -1 flavanone glycoside Chemical class 0.000 description 1
- 235000011981 flavanones Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
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- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Fish Paste Products (AREA)
Abstract
The invention discloses Wuxu liquor-fragrant seafood noodles. The Wuxu liquor-fragrant seafood noodles are prepared from 30-40 parts by weight of pumpkin, 10-20 parts by weight of celery, 18-22 parts by weight of starch, 300-400 parts by weight of flour, 18-25 parts by weight of fresh grapefruit peel, 16-30 parts by weight of minced chub, 24-35 parts by weight of minced nemipterus virgatus, 8-12 parts by weight of dried small shrimps, 15-16.7 parts by weight of shrimp meat, 5-6 parts by weight of bamboo leaf green liquor, 14-15 parts by weight of Taigan, 1.2-1.6 parts by weight of cassia leaf, 2.3-3 parts by weight of tree peony bark, 2.2-3 parts by weight of glossy privet fruit and a proper amount of cellulase and ethanol. Through mixing of grapefruit peel powder, meal fibers and minced fish, gel structure strength, elasticity and water-holding capacity are effectively improved and flexibility, water boiling resistance and bending resistance of the noodle finished product are improved. The Wuxu liquor-fragrant seafood noodles have good toughness and are chewy.
Description
Technical field
The present invention relates to slender.Technical field, particularly relates to a kind of crow palpus aroma seafood face and preparation method thereof.
Background technology
At present, existing numerous food enriches its nutritional labeling, as surimi product, meat products, baked goods etc. by adding dietary fiber.In addition, dietary fiber has the operational characteristiies such as good water holding, holding oiliness.For the surimi product that nutritive value is very high, the interpolation of dietary fiber not only can make up the shortage of surimi product in fiber, and effectively can improve the operational characteristic of surimi product as retentiveness, gelation etc.
Improving the gel characteristic of fish gruel, is one of the key technology of meat of curing fish.Present stage mainly by some additives reach gel characteristic improve object, as starch, dietary fiber, polysaccharide and enzyme preparation etc.But it is less to utilize fish gruel to improve the research of minced fish gel characteristic.The domestic gel characteristic having the mixing fish gruel of relevant scholar's research silver carp and hairtail, when proportioning one timing of chub surimi and the gruel of hairtail fish, gelling performance makes moderate progress.Recklessly be rich in the multiple phenolic compound such as phenolic acid, flavanone glycoside in shaddock ped.In food processing process, shaddock ped does not often obtain abundant processing and utilization and goes out of use recklessly, not only causes the wasting of resources but also contaminated environment.Instant coffee and white grape directly add in fish protein gel as the source of polyphenol and prepare edible film, for improving the characteristics such as film strength by present existing research.And source rarely has report for the research improving flesh of fish fribrillin gel characteristic using Hu shaddock peel powder as polyphenol.。
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of crow palpus aroma seafood face and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of crow palpus aroma seafood face, be made up of the raw material of following weight portion:
Pumpkin 30-40, celery 10-20, starch 18-22, flour 300-400, fresh Hu shaddock ped 18-25, chub surimi 16-30, red coat fish rotten 24-35, dried small shrimp 8-12, shrimp 15-16.7, Green Bamboo Leaf Liquor 5-6, tongue do 14-15, Gui Ye 1.2-1.6, moutan bark 2.3-3, fruit of glossy privet 2.2-3, cellulase, appropriate amount of ethanol.
The preparation method in described a kind of crow palpus aroma seafood face, comprises the following steps:
(1) pumpkin, celery mixing is got, add 10-12 times of water making beating, add the cellulase of slurry weight 1-1.2%, adjustment PH is 4-5, enzymolysis 120-130 minute at 50-60 DEG C, high temperature goes out enzyme, filters, obtains slurries, the ethanol adding slurries 3-5 times of volume 95-98% carries out alcohol precipitation to slurries, then centrifugal, get lower sediment, cleaning-drying obtains water-soluble dietary fiber;
(2) joined in 26-30 times of water by above-mentioned water-soluble dietary fiber, add starch, at 20-30 DEG C, insulated and stirred is even, obtains cellulose starche solution;
(3) osmanthus leaf, moutan bark, the fruit of glossy privet are concentrated with after the flooding of 6-9 times amount, obtain Chinese medicine juice; Get dried small shrimp, tongue does and Chinese medicine juice is mixed into pot, after big fire is boiled, less fiery digestion 20-25 minute, filter to obtain soup, add cellulose starche solution while hot, obtain fiber nutrient thick soup;
(4) chub surimi is mixed according to the ratio of 4-6:1 with the gruel of red coat fish; Shrimp is cleaned and is diced, more evenly sprays above after the pickled 20-30 of Green Bamboo Leaf Liquor minute, is placed in after water proof on steamer fumigates 2-3 minute and wears into shrimp med through freezing, then mixes with fish gruel;
(5) fresh Hu shaddock ped is cleaned up, be placed in baking oven 50-60 DEG C of low temperature drying 18-20h, wear into fine powder, add step (4) gained fish rotten, stir, add the saline solution that concentration is 0.3-0.4%, adjustment water content is 76-80%, beats the 20-30 minute that bursts, put into rustless steel container, heating water bath after sealing, one section of heating: heat 20-25min under 86-90 DEG C of water-bath, two sections of heating: first preheating 30-35min at 35-40 DEG C, after at 85-90 DEG C, heat 25-30min, take out, be placed in frozen water and cool, refrigerate at 3-4 DEG C;
(6) add suitable quantity of water after being mixed with flour and leftover materials by above-mentioned steps gained material and be kneaded into dough, then make noodles traditionally, to obtain final product.
Advantage of the present invention is:
The present invention adds shaddock peel powder, dietary fiber recklessly in fish gruel: dietary fiber is formed more crosslinked because of imbibition, thus enhance the conjugation with fish gruel, improve cohesiveness and the chewiness of fish gruel, and then improve the anti-Xing Hejing road that fractures of finished product noodles; The polyphenols be recklessly rich in shaddock peel powder, can occur crosslinked from protein side chain amino acid or connect different protein moleculars as bridge, thus make the fribrillin gel structure in fish gruel become finer and close, the intensity of gel, elasticity, retention ability are improved greatly.
The present invention is by silver carp, red coat fish gruel mixing, protein is caused to produce polymerization, fine and close gel space network structure can be formed, strong to the constraint ability of water, retentiveness is high, and cooking loss is low simultaneously, joins in noodles, the strength road of noodles can be improved, such that noodles are more pliable and tougher, resistant to cook, not easy fracture.
The present invention adopts and adds shaddock peel powder, dietary fiber recklessly, and the rotten blended mode of fish, effectively raising the intensity of gel structure, elasticity, retention ability, and then improve pliability, water boiling resistance, the buckle resistance of noodles finished products, is a kind ofly more to put more energy into, have the noodles of chewing strength.
The present invention is also added with the food such as Gui Ye, moutan bark, the fruit of glossy privet, dried small shrimp, shrimp medicinal material, gives nutrition that the present invention enriches and stomach invigorating is regulated the flow of vital energy, tonified the liver and kidney, crow must the health-care efficacy of improving eyesight; Noodles Xian Xiangjing road of the present invention, entrance perfume (or spice) is soft, enjoys endless aftertastes.
Detailed description of the invention
A kind of crow palpus aroma seafood face, be made up of the raw material of following weight portion:
Pumpkin 30, celery 10, starch 18, flour 300, fresh Hu shaddock ped 18, chub surimi 16, red coat fish gruel 24, dried small shrimp 8, shrimp 15, Green Bamboo Leaf Liquor 5, tongue are dry 14, Gui Ye 1.2, moutan bark 2.3, the fruit of glossy privet 2.2, cellulase, appropriate amount of ethanol.
The preparation method in described a kind of crow palpus aroma seafood face, comprises the following steps:
(1) pumpkin, celery mixing is got, add 10 times of water making beating, add the cellulase of slurry weight 1%, regulate PH to be 4, enzymolysis 120 minutes at 50 DEG C, high temperature goes out enzyme, filters, obtains slurries, the ethanol adding slurries 3 times of volumes 95% carries out alcohol precipitation to slurries, then centrifugal, get lower sediment, cleaning-drying obtains water-soluble dietary fiber;
(2) joined in 26 times of water by above-mentioned water-soluble dietary fiber, add starch, at 20 DEG C, insulated and stirred is even, obtains cellulose starche solution;
(3) osmanthus leaf, moutan bark, the fruit of glossy privet are concentrated with after the flooding of 6 times amount, obtain Chinese medicine juice; Get dried small shrimp, tongue is dry is mixed into pot with Chinese medicine juice, after big fire is boiled, less fiery digestion 20 minutes, filter to obtain soup, add cellulose starche solution while hot, obtain fiber nutrient thick soup;
(4) chub surimi is mixed according to the ratio of 4:1 with the gruel of red coat fish; Shrimp is cleaned and is diced, more evenly sprays upper Green Bamboo Leaf Liquor after pickled 20 minutes, is placed in that water proof on steamer is stifling wore into shrimp med through freezing after 2 minutes, then mixes with fish gruel;
(5) fresh Hu shaddock ped is cleaned up, be placed in baking oven 50 DEG C of low temperature drying 18h, wear into fine powder, add step (4) gained fish rotten, stir, add the saline solution that concentration is 0.3%, regulate water content to be 76%, beat and burst 20 minutes, put into rustless steel container, heating water bath after sealing, one section of heating: heat 20min under 86 DEG C of water-baths, two sections of heating: first preheating 30min at 35 DEG C, after at 85 DEG C, heat 25min, take out, be placed in frozen water and cool, refrigerate at 3 DEG C;
(6) add suitable quantity of water after being mixed with flour and leftover materials by above-mentioned steps gained material and be kneaded into dough, then make noodles traditionally, to obtain final product.
Claims (2)
1. a crow palpus aroma seafood face, is characterized in that being made up of the raw material of following weight portion:
Pumpkin 30-40, celery 10-20, starch 18-22, flour 300-400, fresh Hu shaddock ped 18-25, chub surimi 16-30, red coat fish rotten 24-35, dried small shrimp 8-12, shrimp 15-16.7, Green Bamboo Leaf Liquor 5-6, tongue do 14-15, Gui Ye 1.2-1.6, moutan bark 2.3-3, fruit of glossy privet 2.2-3, cellulase, appropriate amount of ethanol.
2. the preparation method in a kind of crow palpus aroma seafood face according to claim 1, is characterized in that comprising the following steps:
(1) pumpkin, celery mixing is got, add 10-12 times of water making beating, add the cellulase of slurry weight 1-1.2%, adjustment PH is 4-5, enzymolysis 120-130 minute at 50-60 DEG C, high temperature goes out enzyme, filters, obtains slurries, the ethanol adding slurries 3-5 times of volume 95-98% carries out alcohol precipitation to slurries, then centrifugal, get lower sediment, cleaning-drying obtains water-soluble dietary fiber;
(2) joined in 26-30 times of water by above-mentioned water-soluble dietary fiber, add starch, at 20-30 DEG C, insulated and stirred is even, obtains cellulose starche solution;
(3) osmanthus leaf, moutan bark, the fruit of glossy privet are concentrated with after the flooding of 6-9 times amount, obtain Chinese medicine juice; Get dried small shrimp, tongue does and Chinese medicine juice is mixed into pot, after big fire is boiled, less fiery digestion 20-25 minute, filter to obtain soup, add cellulose starche solution while hot, obtain fiber nutrient thick soup;
(4) chub surimi is mixed according to the ratio of 4-6:1 with the gruel of red coat fish; Shrimp is cleaned and is diced, more evenly sprays above after the pickled 20-30 of Green Bamboo Leaf Liquor minute, is placed in after water proof on steamer fumigates 2-3 minute and wears into shrimp med through freezing, then mixes with fish gruel;
(5) fresh Hu shaddock ped is cleaned up, be placed in baking oven 50-60 DEG C of low temperature drying 18-20h, wear into fine powder, add step (4) gained fish rotten, stir, add the saline solution that concentration is 0.3-0.4%, adjustment water content is 76-80%, beats the 20-30 minute that bursts, put into rustless steel container, heating water bath after sealing, one section of heating: heat 20-25min under 86-90 DEG C of water-bath, two sections of heating: first preheating 30-35min at 35-40 DEG C, after at 85-90 DEG C, heat 25-30min, take out, be placed in frozen water and cool, refrigerate at 3-4 DEG C;
(6) add suitable quantity of water after being mixed with flour and leftover materials by above-mentioned steps gained material and be kneaded into dough, then make noodles traditionally, to obtain final product.
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| CN201510449123.8A CN105104992A (en) | 2015-07-28 | 2015-07-28 | Wuxu liquor-fragrant seafood noodles and preparation method thereof |
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| CN201510449123.8A CN105104992A (en) | 2015-07-28 | 2015-07-28 | Wuxu liquor-fragrant seafood noodles and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696961A (en) * | 2012-05-31 | 2012-10-03 | 马健 | Vegetable fish noodles and method for preparing same |
| CN104041748A (en) * | 2014-06-24 | 2014-09-17 | 傅筱萸 | Full-quality vegetable nutritional fine dried noodles and preparation method thereof |
| CN104413352A (en) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | Enteromorpha prolifera-containing fish noodle rich in iodine |
| CN104757409A (en) * | 2015-03-24 | 2015-07-08 | 岳洪伟 | Yellow croaker noodle with pine nuts and preparing method thereof |
-
2015
- 2015-07-28 CN CN201510449123.8A patent/CN105104992A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696961A (en) * | 2012-05-31 | 2012-10-03 | 马健 | Vegetable fish noodles and method for preparing same |
| CN104413352A (en) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | Enteromorpha prolifera-containing fish noodle rich in iodine |
| CN104041748A (en) * | 2014-06-24 | 2014-09-17 | 傅筱萸 | Full-quality vegetable nutritional fine dried noodles and preparation method thereof |
| CN104757409A (en) * | 2015-03-24 | 2015-07-08 | 岳洪伟 | Yellow croaker noodle with pine nuts and preparing method thereof |
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Application publication date: 20151202 |