阅读说明：本技术 一种玉米风味的鱼肉米粉 (Fish and Rice flour with corn flavor ) 是由 梁光寰 于 2019-11-13 设计创作，主要内容包括：一种玉米风味的鱼肉米粉,由以下重量份的原料加工制成：15~40份金草鱼肉糜,40~80份大米、10~15份玉米汁、甜玉米粒2~5份、10~20份水,其中,大米用玉米汁和水浸泡60h~72h,然后,用α淀粉酶和环糊精葡萄糖基转移酶处理；所述金草鱼肉糜通过将取出鱼刺后的金草鱼鱼肉切片,鱼肉片厚度为3~5mm,再用酶解后的米浆浸泡鱼肉片24h~36h后,将鱼肉捞出再绞碎成肉糜。该玉米风味的鱼肉米粉,通过采用玉米汁浸泡大米,使磨制的米浆夹带玉米的风味和香味,再将米浆浸泡鱼肉,利用大米自身夹带的酶以及米浆制备过程中的酶解的β-环糊精,高效去除金草鱼鱼肉的腥味；再辅以甜玉米粒,使该鱼肉米粉营养丰富,口感细嫩,尤其是甜玉米粒的甜味,更受小孩子和老人的喜爱。(corn-flavor fish rice flour is processed by the following raw materials, by weight, 15-40 parts of minced grass carp meat, 40-80 parts of rice, 10-15 parts of corn juice, 2-5 parts of sweet corn grains and 10-20 parts of water, wherein the rice is soaked for 60-72 hours by the corn juice and the water and then is treated by α amylase and cyclodextrin glucosyltransferase, the minced grass carp meat is prepared by slicing the minced grass carp meat, the thickness of the fish meat slice is 3-5 mm, the fish meat slice is soaked by the rice pulp after enzymolysis for 24-36 hours, the fish meat is fished out and ground into minced meat, the corn-flavor fish rice flour is prepared by soaking the rice juice, the ground rice pulp carries the flavor and fragrance of the corn, the fish meat is soaked by the rice pulp, the enzyme carried by the rice pulp and β -cyclodextrin in the preparation process of the rice pulp are used, the high-efficiency sweet corn grains of the grass fish meat are removed, the sweet corn grains are supplemented, the taste of the rice pulp is rich, and the old is particularly loved by the fishy smell of the sweet corn grains and the young children.)

The corn-flavor fish and rice flour is characterized by being prepared from the following raw materials, by weight, 15-40 parts of a snapdragon meat paste, 40-80 parts of rice, 10-15 parts of corn juice, 2-5 parts of sweet corn kernels and 10-20 parts of water, wherein the rice is soaked in the corn juice and the water for 60-72 hours and then treated with α amylase and cyclodextrin glucosyltransferase, the snapdragon meat paste is prepared by slicing snapdragon meat after the spurs are taken out, the thickness of the fillet is 3-5 mm, soaking the fillet in rice pulp after enzymolysis for 24-36 hours, fishing out the fillet and grinding the fillet.

2. The corn-flavored fish rice flour of claim 1 wherein the α amylase is a mesophilic amylase and the cyclodextrin glucosyltransferase is β -cyclodextrin glucosyltransferase.

3. The corn-flavored fish rice flour of claim 1 or 2 wherein the rice flour treated with α amylase and β -cyclodextrin glucosyltransferase preferably contains greater than 5% β -cyclodextrin.

4, A method for preparing the corn-flavored fish rice flour as claimed in any of claims 1-3, which comprises the following steps:

1) preparing rice milk:

2) preparing the minced meat of the goldfish: slicing the goldfish meat with fishbone taken out, wherein the thickness of the fish slices is 3-5 mm, soaking the fish slices in the rice milk subjected to enzymolysis for 24-36 h, fishing out the fish and mincing the fish into goldfish meat paste;

3) mixing the minced Gongcao fish and the sweet corn kernels, manually beating or kneading for 10-30 minutes by using a kneading machine, uniformly mixing the minced Gongcao fish and the rice milk by using a pulping machine, and chopping for 2-3 hours by using a chopping machine;

4) extruding the chopped fish meat rice pulp into vermicelli by using an extruding and cooking type vermicelli making machine at the temperature of 80-90 ℃, and then aging and drying according to a conventional method.

5. The method of making corn-flavored fish rice flour of claim 4 wherein the making of the rice slurry comprises the steps of:

a. soaking pretreatment: mixing 10-15 parts of corn juice and 10-20 parts of water to obtain a soaking solution, and then soaking 40-80 parts of rice in the soaking solution for 60-72 hours;

b. grinding: grinding the soaked rice with a pulping machine;

c. enzymolysis rice pulp, treating the rice pulp with α amylase at 30-65 deg.C and pH5-8 for 1-4 hr, and performing enzymolysis with cyclodextrin glucosyltransferase at 55-65 deg.C and pH6-9 for 40-300 min to obtain enzymolysis-processed corn-flavor rice pulp.

6. The method for producing fish rice flour with corn flavor according to claim 5, wherein the rice slurry in step (2) is treated with α amylase at 45 ℃ and pH6.5-7.5 for 1.5 hours under the enzymolysis condition of α amylase.

7. The method of making the corn-flavored fish rice flour of claim 5, wherein the enzymatic hydrolysis conditions of the cyclodextrin glycosyltransferase are 55-60 ℃, the pH is 6-8, and the enzymatic hydrolysis time is 45-60 minutes.

8. The method of making corn-flavored fish rice flour of claim 7 wherein the cyclodextrin glycosyltransferase is β -cyclodextrin glycosyltransferase.

Technical Field

The invention relates to kinds of rice flour, in particular to kinds of corn-flavor fish rice flour.

Background

The rice flour is generally a product made of non-glutinous rice through the processes of grinding, cooking, forming, cooling and the like, is usually strip-shaped and has a round shape and a flat shape, is used as rice noodles (rice flour) in northern areas because the shape of the rice noodles is similar to that of noodles, is used as important rice processing foods, becomes an important component of catering industry in southern areas and Hongkong and Australian areas in China due to the characteristics of convenience, rapidness, reasonable nutrition, rich taste and the like, and can be tasted in various areas of the world.

However, over the years, despite the increasing research on rice flour, the rice flour has little change, particularly the nutritional ingredients of the product have no change basically, and the taste is . especially, compared with wheat, the rice has lower protein content, and the defect is particularly obvious when the rice is eaten as breakfast, so that if the nutritional ingredients of the rice flour, particularly the high-quality protein nutrition required by human bodies, can be improved, the rice flour is a good thing for benefiting the country of fish and rice in south of the Yangtze river.

The fish meat is traditional high-quality protein, in the current times of food variety richness and food lack, the fish meat is rich in protein, easy to absorb and lower in fat content, and the advantages are more and more obvious. However, fish suffers from the same clear disadvantages and the presence of fishy taste greatly limits the use of fish in food products, particularly in processed and long-term stored food products. At present, a lot of researches are carried out on fish meat, particularly on a fishy smell removing method of fresh water fish meat with abundant resources, however, a fishy smell covering substance is added to the fish meat during processing, and a special fishy smell removing step is needed, so that the difficulty of the application of the fishy smell removing method is increased, or the cost of the fishy smell removing method is increased.

Disclosure of Invention

The invention aims to solve the technical problem of providing fish rice noodles with corn flavor, which have unique corn flavor taste, rich nutrient components and simple preparation.

The technical scheme adopted by the invention for solving the technical problems is as follows:

corn-flavor fish rice flour is prepared by processing the following raw materials, by weight, 15-40 parts of minced goldfish meat, 40-80 parts of rice, 10-15 parts of corn juice, 2-5 parts of sweet corn kernels and 10-20 parts of water, wherein the rice is soaked in the corn juice and the water for 60-72 hours and then treated with α amylase and cyclodextrin glucosyltransferase, the minced goldfish meat is prepared by slicing the goldfish meat with fishbone taken out, enabling the thickness of the fish meat slices to be 3-5 mm, soaking the fish meat slices in rice pulp after enzymolysis for 24-36 hours, and fishing out and mincing the fish meat into minced meat.

Wherein the α amylase is medium temperature amylase, the cyclodextrin glucosyltransferase is β -cyclodextrin glucosyltransferase, and rice flour treated by α amylase and β -cyclodextrin glucosyltransferase preferably contains β -cyclodextrin more than 5%.

the making method of the fish rice flour with the corn flavor comprises the following steps:

1) the rice milk is prepared by a, soaking pretreatment, namely, mixing 10-15 parts of corn juice and 10-20 parts of water to obtain a soaking solution, then soaking 40-80 parts of rice in the soaking solution for 60-72 hours, b, grinding the soaked rice into pulp, and c, performing enzymolysis on the rice milk, namely, treating the rice milk for 1-4 hours by α amylase at the temperature of 30-65 ℃ and the pH of 5-8, and performing enzymolysis on the rice milk for 40-300 minutes by cyclodextrin glucosyltransferase at the temperature of 55-65 ℃ and the pH of 6-9 to obtain the corn-flavored rice milk after the enzymolysis;

2) preparing the minced meat of the goldfish: slicing the goldfish meat with fishbone taken out, wherein the thickness of the fish slices is 3-5 mm, soaking the fish slices in the rice milk subjected to enzymolysis for 24-36 h, fishing out the fish and mincing the fish into goldfish meat paste;

3) mixing the minced Gongcao fish and the sweet corn kernels, manually beating or kneading for 10-30 minutes by using a kneading machine, uniformly mixing the minced Gongcao fish and the rice milk by using a pulping machine, and chopping for 2-3 hours by using a chopping machine;

4) extruding the chopped fish meat rice pulp into vermicelli by using an extruding and cooking type vermicelli making machine at the temperature of 80-90 ℃, and then aging and drying according to a conventional method.

Treating the rice slurry of step (2) with α amylase at 45 deg.C and pH6.5-7.5 for 1.5 hr.

Wherein the enzymolysis condition of the cyclodextrin glucosyltransferase is 55-60 ℃, the pH value is 6-8, and the enzymolysis time is 45-60 minutes.

The cyclodextrin glucosyltransferase is β -cyclodextrin glucosyltransferase.

The corn-flavor fish rice flour has the advantages that the corn juice is adopted to soak rice, so that the ground rice pulp contains the flavor and fragrance of corn, then the rice pulp is used to soak fish, the enzyme contained in the rice and the β -cyclodextrin subjected to enzymolysis in the preparation process of the rice pulp are used to efficiently remove the fishy smell of the grass carp fish, and the sweet corn grains are used as auxiliary materials, so that the fish rice flour is rich in nutrition, has a delicate taste, especially has the sweet taste of the sweet corn grains, and is more popular with children and the old.

According to the fish rice flour with the corn flavor, β -cyclodextrin contained in starch obtained after rice enzymolysis is combined with fish protein to form a splicing structure with a three-dimensional conformation, so that the flexibility of vermicelli formed by extrusion of fish rice pulp is remarkably improved, the chewing flavor of rice flour is effectively improved, and the phenomenon that the rice flour is easy to break in the boiling process is avoided.

Detailed Description

The invention is further illustrated in connection with the following examples.