CN116616408A - Preparation method of red rice seafood powder - Google Patents

Abstract

The invention provides a preparation method of red rice seafood powder, and relates to the technical field of rice flour. A preparation method of red rice seafood powder comprises S1 soaking red rice in warm water, pulverizing to obtain slurry, adding complex enzyme into the slurry, and performing enzymolysis to obtain slurry; adding the conditioning powder into the slurry, stirring and mixing, fermenting, and heating to obtain mixed powder; s2, adjusting the moisture content of the mixed powder, extruding, forming and curing to obtain a pre-prepared powder; s3, boiling the pre-prepared powder in water, washing with water, and pickling with acid; s4, decocting soup with crab, flower nails, scallops, sand worms and squid, and placing seasonings in the decoction process for standby; scalding the pickled vermicelli in water for 5min, fishing into a bowl, spreading chicken, snail meat and shrimp on the surface of the vermicelli, adding garlic and ginger slices, spraying the boiled soup and soup base on the surface, and adding chopped green onion to obtain the seafood powder. The preparation method can enrich the nutrition of seafood powder, and make the seafood powder flexible and elastic, delicious and unique in taste.

Description

A kind of preparation method of sea red rice seafood powder

technical field

The invention relates to the technical field of rice noodles, in particular to a preparation method of sea red rice and seafood noodles.

Background technique

Rice noodles are strip-shaped or silk-shaped rice products made from rice through processes such as soaking, steaming, and layering. But traditional rice flour is made from a kind of raw material of rice, and its nutrient composition is relatively simple.

With the development of the food industry and the acceleration of the pace of life, as well as the demand for high-quality food, the demand for nutritious, healthy, hygienic, convenient and fast food is increasing. Traditional rice noodles cannot meet the diverse needs of modern diets.

Contents of the invention

The object of the present invention is to provide a preparation method of sea red rice seafood powder, which can enrich the nutritional components of the seafood powder, make the seafood powder flexible and elastic, delicious and unique in taste.

The present invention solves its technical problems by adopting the following technical solutions.

The present invention proposes a kind of preparation method of sea red rice seafood powder, comprises the following steps:

S1. After soaking the sea red rice in warm water, pulverize to prepare a slurry, add compound enzyme to the slurry, enzymatically hydrolyze to obtain a slurry; add conditioning powder to the slurry, stir and mix, ferment, and heat treat to obtain a mixed powder;

S2. Adjust the moisture content of the mixed powder, extrude, and mature to obtain prefabricated powder;

S3, boiling the prefabricated flour, washing with water, pickling;

S4. Make soup with flower crabs, flower armor, scallops, sandworms and squid, add seasonings during the cooking process, and set aside; blanch the vermicelli after pickling in water for 5 minutes, put it into a bowl, and spread it on the surface of the vermicelli Shredded chicken, snail meat and prawns, put garlic and ginger slices, then pour the boiled soup and stock on the surface, and put chopped green onion to get sea red rice seafood powder.

The present invention has at least the following beneficial effects:

In the present invention, the sea red rice is first soaked in warm water, which is more convenient to form a uniform powder slurry when pulverized and pulped. By adding compound enzymes to the powder slurry, the compound enzyme is used to enzymatically hydrolyze the powder slurry, so that the macromolecular nutrients in the sea red rice raw materials in the slurry are decomposed into small molecular substances, which are easier to be absorbed and utilized by the human body, and the nutritional components are improved. utilization rate. Then add conditioning powder to the slurry, use the conditioning powder to increase the elasticity and toughness of the slurry, so that the seafood powder produced has better tensile strength, reduces the broken rate, does not stick after cooking, does not spoil the soup, and is durable to storage , good taste; at the same time, the conditioning powder can also enhance the seafood flavor of the seafood powder. After fermentation, the fermentation process can make the dough soft and elastic. At the same time, it can decompose the sugar in the dough to produce alcohol and other organic substances. These substances will give the food a unique aroma and taste, and can also decompose the sugar in the dough. Protein, which produces amino acids and other organic substances, improves the nutritional value of food and is easier for the human body to absorb. In addition, acidic substances will be produced after fermentation. These substances can inhibit the growth of bacteria, thereby extending the shelf life of food, and can also adjust the taste of vermicelli. After fermentation, heat treatment can remove the microorganisms in the dough and prolong the preservation time of food.

Adjust the moisture content of the mixed powder, which can make the water content of the mixed powder more suitable for extrusion molding, and avoid the situation that the moisture content is too much or the moisture content is too low to be extruded. After extrusion molding, it is easy to shape the formed vermicelli. It can fully age the starch, strengthen the strength of the gel, and improve the cooking resistance, tensile strength and glue strength of the seafood powder. The toughness of the vermicelli can be further improved by boiling the prefabricated powder in water, washing with water, and heating at high temperature-quick cooling. After acid leaching, the whiteness of the seafood powder can be increased, making the seafood powder more glossy. Through the above process steps, the nutritional components of the seafood powder can be enriched, making the seafood powder flexible, elastic, delicious and unique. Combine the pickled vermicelli with seafood to make seafood powder, which can further enrich the flavor of rice noodles and improve the taste.

Detailed ways

In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Those who do not indicate the specific conditions in the examples are carried out according to the conventional conditions or the conditions suggested by the manufacturer. The reagents or instruments used were not indicated by the manufacturer, and they were all conventional products that could be purchased from the market.

It should be noted that, in the case of no conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other. Hereinafter, the present invention will be described in detail with reference to specific examples.

A preparation method of sea red rice seafood powder, comprising the following steps:

S1. After soaking the sea red rice in warm water, pulverize to prepare a slurry, add compound enzyme to the slurry, enzymatically hydrolyze to obtain a slurry; add conditioning powder to the slurry, stir and mix, ferment, and heat treat to obtain a mixed powder;

S2. Adjust the moisture content of the mixed powder, extrude, and mature to obtain prefabricated powder;

S3, boiling the prefabricated flour, washing with water, pickling;

S4. Make soup with flower crabs, flower armor, scallops, sandworms and squid, add seasonings during the cooking process, and set aside; blanch the vermicelli after pickling in water for 5 minutes, put it into a bowl, and spread it on the surface of the vermicelli Shredded chicken, snail meat and prawns, put garlic and ginger slices, then pour the boiled soup and stock on the surface, and put chopped green onion to get sea red rice seafood powder.

In this example, sea red rice is used as the main raw material. Sea red rice is rich in nutrients, rich in various trace elements and dietary fiber needed by the human body, which can replenish human energy and enhance physical fitness. It is a high-quality carbohydrate. Rice is low-calorie, low-fat, low-glycemic, more healthy and healthy. The sea red rice noodles produced can prevent iron-deficiency anemia, have the effect of nourishing the blood, prevent the formation of cholesterol, lower blood fat and lower the arterial blood pressure of the systemic circulation, protect the gastrointestinal mucosa, promote gastrointestinal peristalsis, and promote food intake. Digestion and absorption, has good health care effect.

Specifically, the mass ratio of the conditioning powder to sea red rice is 1-3:20, and the conditioning powder includes 1-10 parts of corn starch and 1-5 parts of wheat starch in parts by weight. The combination of the two can improve the mouthfeel and quality of seafood powder, so as to obtain seafood powder with better quality.

Specifically, in step S1, the warm water temperature is 60-80°C, the soaking time is 20-40min, the crushed particle size is 80-100 mesh, the enzymolysis temperature is 40-50°C, the enzymolysis time is 2-6h, and the fermentation The temperature is 25-35°C, the fermentation time is 1-2d, and it is heated to 90-100°C for 10-20min. Soaking in warm water can speed up the softening speed of sea red rice, and soaking at the above temperature and time can make the degree of infiltration of sea red rice more uniform, and it is convenient to crush it quickly. However, the enzymatic hydrolysis temperature and enzymatic hydrolysis time will affect the decomposition of macromolecular nutritional components in raw materials. Under the above conditions, the compound enzyme has better activity and is convenient for rapid decomposition of nutritional components. The fermentation process is to increase the elasticity of the dough, improve the taste and aroma, increase the nutritional content, and improve the absorption rate of the nutritional components. Under the above conditions, the fermentation effect of the dough is better. Microorganisms produced after fermentation are killed by heat treatment, thereby prolonging the storage time of seafood powder. The combination of enzymatic hydrolysis and fermentation can increase the nutritional content of seafood powder and improve the absorption rate of nutrients by the human body.

In detail, the complex enzyme includes xylanase, α-amylase and protease, and the mass ratio of them is 1:5:1. Use xylanase to decompose sugar macromolecules, use α-amylase to decompose starch, and use protease to decompose protein, so as to increase the content of small molecular substances in seafood powder and improve the utilization rate of nutrients for the human body. At the same time, together with enzymatic hydrolysis, the efficiency and speed of enzymatic hydrolysis can be improved, and the completion of the enzymatic hydrolysis reaction can be accelerated.

In detail, in step S2, the moisture content of the mixed powder is adjusted to 60%, the extrusion temperature is 90-100°C, the fineness is 110-120 mesh, the aging temperature is 20-30°C, and the humidity is 40-45%, The time is 1-3h. Setting the extrusion temperature and fineness can facilitate rapid molding, and at the same time make the vermicelli have the appropriate thickness, which is more convenient for subsequent cooking or blanching of the vermicelli. Setting the curing temperature, humidity and time is convenient for setting the shape of the formed vermicelli, which can fully age the starch, enhance the strength of the gel, and improve the cooking resistance, tensile strength and glue strength of the seafood powder.

In detail, in step S3, salt and defoamer are added to the prefabricated powder during boiling, boiled at 100°C for 1-5min, then rinsed with water at 0-10°C to 20°C, and soaked in acid solution for 1- 3min. Adding salt and defoaming powder can improve the elasticity and toughness of vermicelli, making it smoother and chewier. Washing after boiling in water, using the steps of high temperature first and then rapid cooling, can further improve the elasticity and toughness of vermicelli. In step S4, the condiments may be seasonings such as salt and pepper.

Specifically, the concentration of the acid solution is 1.5-2%, and the acid solution includes malic acid, lactic acid and citric acid, and the mass ratio of these is 1:0.5:0.3. Pickling the vermicelli with acid solution can not only increase the whiteness of the vermicelli, but also make the vermicelli have a better antibacterial effect, so as to prolong the shelf life of the vermicelli.

In detail, after acid leaching, dry the prefabricated flour for 5-10 minutes, and then spray soybean salad oil, olive oil or seabuckthorn seed oil on the surface of the prefabricated flour in an amount of 10 g/mL. By spraying soybean salad oil, olive oil or seabuckthorn seed oil, the film-forming properties of the oil can be used to wrap the vermicelli, which can prevent the residual acid after pickling from contacting the air to prevent the vermicelli from deteriorating. At the same time, it can also enrich the nutritional content of vermicelli, reduce the stickiness of vermicelli, and avoid sticking after cooking.

The characteristics and performance of the present invention will be described in further detail below in conjunction with the examples.

Example 1

A preparation method of sea red rice seafood powder, comprising the following steps:

S1. After soaking 100kg sea red rice in warm water, the temperature of the warm water is 60°C, the soaking time is 20min, and it is pulverized to a particle size of 80 mesh, and a powder slurry is prepared, and compound enzyme is added to the slurry for enzymatic hydrolysis, and the enzymatic hydrolysis temperature is 40°C, enzymatic hydrolysis time 2h, to obtain a slurry; add 5g of conditioning powder to the slurry, stir and mix, ferment, the fermentation temperature is 25°C, the fermentation time is 1d, heat to 90°C for 10min, to obtain a mixed powder;

S2. Adjust the moisture content of the mixed powder to 60%, extrusion molding, extrusion temperature is 90°C, fineness is 110 mesh, aging, aging temperature is 20°C, humidity is 40%, time is 1h, to obtain prefabricated powder;

S3. Boil the prefabricated powder in water, add salt and defoamer during the boiling process, boil at 100°C for 1 min, rinse with 0°C water to 20°C, and soak in acid solution for 1 min;

S4. Make soup with flower crabs, flower armor, scallops, sandworms and squid, add seasonings during the cooking process, and set aside; blanch the vermicelli after pickling in water for 5 minutes, put it into a bowl, and spread it on the surface of the vermicelli Shredded chicken, snail meat and prawns, put garlic and ginger slices, then pour the boiled soup and stock on the surface, and put chopped green onion to get sea red rice seafood powder.

In this example, the conditioning powder includes 1 g of corn starch powder and 3 g of wheat starch, the compound enzyme includes xylanase, α-amylase and protease, and the mass ratio of these is 1:5:1, and the acid solution includes apple Acid, lactic acid and citric acid, and the mass ratio of them is 1:0.5:0.3.

Example 2

A preparation method of sea red rice seafood powder, comprising the following steps:

S1. After soaking 100kg sea red rice in warm water, the temperature of the warm water is 70°C, the soaking time is 30min, and it is pulverized to a particle size of 90 mesh to prepare a slurry, and compound enzyme is added to the slurry for enzymolysis, and the enzymolysis temperature is 45. The enzymolysis time is 4 hours to obtain a slurry; add 10 g of conditioning powder to the slurry, stir and mix, and ferment. The fermentation temperature is 30 ° C, the fermentation time is 1.5 days, and heated to 95 ° C for 15 minutes to obtain a mixed powder;

S2. Adjust the moisture content of the mixed powder to 60%, extrusion molding, the extrusion temperature is 95°C, the fineness is 115 mesh, and the curing temperature is 25°C, the humidity is 42%, the time is 2h, and the prefabricated powder is obtained;

S3. Boil the prefabricated powder in water, add salt and defoamer during the boiling process, cook at 100°C for 2 minutes, rinse with 5°C water to 20°C, and soak in acid solution for 2 minutes;

S4. Make soup with flower crabs, flower armor, scallops, sandworms and squid, add seasonings during the cooking process, and set aside; blanch the vermicelli after pickling in water for 5 minutes, put it into a bowl, and spread it on the surface of the vermicelli Shredded chicken, snail meat and prawns, put garlic and ginger slices, then pour the boiled soup and stock on the surface, and put chopped green onion to get sea red rice seafood powder.

In this example, the conditioning powder includes 5 g of corn starch and 2 g of wheat starch, the compound enzyme includes xylanase, α-amylase and protease, and the mass ratio of these is 1:5:1, and the acid solution includes malic acid , lactic acid and citric acid, and the mass ratio of them is 1:0.5:0.3.

Example 3

A preparation method of sea red rice seafood powder, comprising the following steps:

S1. After soaking 100kg sea red rice in warm water, the temperature of the warm water is 65°C, the soaking time is 35min, and it is crushed to a particle size of 95 mesh to prepare a slurry, and compound enzyme is added to the slurry for enzymolysis, and the enzymolysis temperature is 42°C, enzymatic hydrolysis time is 5h, to obtain a slurry; add 15g of conditioning powder to the slurry, stir and mix, ferment, the fermentation temperature is 28°C, the fermentation time is 1.2d, heat to 98°C for 16min, to obtain a mixed powder;

S2. Adjust the moisture content of the mixed powder to 60%, extrusion molding, the extrusion temperature is 93°C, the fineness is 120 mesh, and the curing temperature is 22°C, the humidity is 43%, and the time is 2.5h to obtain prefabricated powder ;

S3. Boil the prefabricated powder in water, add salt and defoamer during the boiling process, boil at 100°C for 3 minutes, rinse with 3°C water to 20°C, and soak in acid solution for 1.5 minutes;

S4. Make soup with flower crabs, flower armor, scallops, sandworms and squid, add seasonings during the cooking process, and set aside; blanch the vermicelli after pickling in water for 5 minutes, put it into a bowl, and spread it on the surface of the vermicelli Shredded chicken, snail meat and prawns, put garlic and ginger slices, then pour the boiled soup and stock on the surface, and put chopped green onion to get sea red rice seafood powder.

In this example, the conditioning powder includes 5 g of corn starch and 5 g of wheat starch, the compound enzyme includes xylanase, α-amylase and protease, and the mass ratio of these is 1:5:1, and the acid solution includes malic acid , lactic acid and citric acid, and the mass ratio of them is 1:0.5:0.3.

Example 4

A preparation method of sea red rice seafood powder, comprising the following steps:

S1. After soaking 100kg sea red rice in warm water, the temperature of the warm water is 80°C, the soaking time is 40min, pulverize until the particle size is 100 mesh, prepare a powder slurry, add compound enzyme to the powder slurry, enzymolysis, the enzymolysis temperature is 50°C, the enzymatic hydrolysis time is 6 hours, to obtain a slurry; add 12.5g of conditioning powder to the slurry, stir and mix, ferment, the fermentation temperature is 35°C, the fermentation time is 2d, and heat to 100°C for 20min to obtain a mixed powder;

S2. Adjust the moisture content of the mixed powder to 60%, extrusion molding, extrusion temperature is 100°C, fineness is 120 mesh, aging, aging temperature is 30°C, humidity is 45%, time is 3h, to obtain prefabricated powder;

S3. Boil the prefabricated powder in water, add salt and defoamer during the boiling process, cook at 100°C for 5 minutes, rinse with 10°C water to 20°C, soak in acid solution for 3 minutes, remove and dry the prefabricated powder for 10 minutes , and then spray seabuckthorn seed oil on the surface of the prefabricated powder, and the spraying amount is 10g/mL;

S4. Make soup with flower crabs, flower armor, scallops, sandworms and squid, add seasonings during the cooking process, and set aside; blanch the vermicelli after pickling in water for 5 minutes, put it into a bowl, and spread it on the surface of the vermicelli Shredded chicken, snail meat and prawns, put garlic and ginger slices, then pour the boiled soup and stock on the surface, and put chopped green onion to get sea red rice seafood powder.

In this example, the conditioning powder includes 6.5g corn starch and 2g wheat starch, the compound enzyme includes xylanase, α-amylase and protease, and the mass ratio of these is 1:5:1, and the acid solution includes apple Acid, lactic acid and citric acid, and the mass ratio of them is 1:0.5:0.3.

Comparative example 1

The difference between this comparative example and Example 1 is that cornstarch is not added to the conditioning powder.

Comparative example 2

The difference between this comparative example and Example 1 is that wheat starch is not added in the conditioning powder.

Comparative example 3

The difference between this comparative example and Example 1 is that no enzymatic hydrolysis is carried out.

Comparative example 4

This comparative example is different from Example 1 in that: no fermentation is carried out.

test results

The vermicelli prepared in the example was tested, and the total starch content was lower than 30%, meeting the vermicelli standard.

90 volunteers were selected, randomly divided into 9 groups, 10 people in each group, and sensory evaluation was carried out one by one for the vermicelli of the embodiment and the comparison ratio. Taste the seafood powder that embodiment and comparative example make, evaluate the shape, mouthfeel and taste of vermicelli, result is as follows:

Table 1 Sensory evaluation results

According to table 1, it can be known that the sea red rice seafood powder of embodiment 1-4 has better shape, mouthfeel and taste. It shows that the preparation method of sea red rice and seafood powder provided by the embodiment of the present invention can improve the toughness and elasticity of the vermicelli, and make the vermicelli more delicious and unique in taste.

The vermicelli made in embodiment 1 and comparative example 4-5 is carried out to detect the nutritional content, and the results are as follows:

Table 2 Nutrient composition table (100g)

According to Table 2, it can be seen that compared with Comparative Examples 4-5, the vermicelli of Example 1 contains more abundant trace elements and carbohydrates.

To sum up, in the preparation method of sea red rice and seafood powder according to the embodiment of the present invention, the sea red rice is first soaked in warm water, which is more convenient to form a uniform slurry when crushing and pulping. By adding compound enzymes to the powder slurry, the compound enzyme is used to enzymatically hydrolyze the powder slurry, so that the macromolecular nutrients in the sea red rice raw materials in the slurry are decomposed into small molecular substances, which are easier to be absorbed and utilized by the human body, and the nutritional components are improved. utilization rate. Then add conditioning powder to the slurry, use the conditioning powder to increase the elasticity and toughness of the slurry, so that the seafood powder produced has better tensile strength, reduces the broken rate, does not stick after cooking, does not spoil the soup, and is durable to storage , good taste; at the same time, the conditioning powder can also enhance the seafood flavor of the seafood powder. After fermentation, the fermentation process can make the dough soft and elastic. At the same time, it can decompose the sugar in the dough to produce alcohol and other organic substances. These substances will give the food a unique aroma and taste, and can also decompose the sugar in the dough. Protein, which produces amino acids and other organic substances, improves the nutritional value of food and is easier for the human body to absorb. In addition, acidic substances will be produced after fermentation. These substances can inhibit the growth of bacteria, thereby extending the shelf life of food, and can also adjust the taste of vermicelli. After fermentation, heat treatment can remove the microorganisms in the dough and prolong the preservation time of food.

Adjust the moisture content of the mixed powder, which can make the water content of the mixed powder more suitable for extrusion molding, and avoid the situation that the moisture content is too much or the moisture content is too low to be extruded. After extrusion molding, it is easy to shape the formed vermicelli. It can fully age the starch, strengthen the strength of the gel, and improve the cooking resistance, tensile strength and glue strength of the seafood powder. The toughness of the vermicelli can be further improved by boiling the prefabricated powder in water, washing with water, and heating at high temperature-quick cooling. After acid leaching, the whiteness of the seafood powder can be increased, making the seafood powder more glossy. Through the above process steps, the nutritional components of the seafood powder can be enriched, making the seafood powder flexible, elastic, delicious and unique.

The embodiments described above are some, not all, embodiments of the present invention. The detailed description of the embodiments of the invention is not intended to limit the scope of the claimed invention but to represent only selected embodiments of the invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

Claims (8)

1. a preparation method of sea red rice seafood powder, is characterized in that, comprises the following steps: S1. After soaking the sea red rice in warm water, pulverize to prepare a slurry, add compound enzyme to the slurry, enzymatically hydrolyze to obtain a slurry; add conditioning powder to the slurry, stir and mix, ferment, and heat treat to obtain a mixed powder; S2. Adjust the moisture content of the mixed powder, extrude, and mature to obtain prefabricated powder; S3, boiling the prefabricated flour, washing with water, pickling; S4. Make soup with flower crabs, flower armor, scallops, sandworms and squid, add seasonings during the cooking process, and set aside; blanch the vermicelli after pickling in water for 5 minutes, put it into a bowl, and spread it on the surface of the vermicelli Shredded chicken, snail meat and prawns, put garlic and ginger slices, then pour the boiled soup and stock on the surface, and put chopped green onion to get sea red rice seafood powder. 2. the preparation method of sea red rice seafood powder according to claim 1 is characterized in that, the mass ratio of described conditioning powder and sea red rice is 1-3:20, and described conditioning powder is by weight parts It includes 1-10 parts of corn starch and 1-5 parts of wheat starch. 3. The preparation method of sea red rice seafood powder according to claim 1, characterized in that, in step S1, the warm water temperature is 60-80°C, the soaking time is 20-40min, and the crushed particle size is 80-100 mesh , the enzymolysis temperature is 40-50°C, the enzymolysis time is 2-6h, the fermentation temperature is 25-35°C, the fermentation time is 1-2d, and it is heated to 90-100°C for 10-20min. 4. the preparation method of sea red rice seafood powder according to claim 1 is characterized in that, described compound enzyme comprises xylanase, alpha-amylase and protease, and the mass ratio of several is 1:5: 1. 5. The preparation method of sea red rice seafood powder according to claim 1 is characterized in that, in step S2, the moisture content of the mixed powder is adjusted to 60%, the extrusion temperature is 90-100°C, and the fineness is 110 -120 mesh, the curing temperature is 20-30°C, the humidity is 40-45%, and the time is 1-3h. 6. The preparation method of sea red rice and seafood powder according to claim 1, characterized in that, in step S3, salt and defoamer are added during the poaching process of the prefabricated flour, boiled at 100°C for 1-5min, and then used Rinse with water at 0-10°C to 20°C, then soak in acid solution for 1-3min. 7. the preparation method of sea red rice seafood powder according to claim 6 is characterized in that, described acid solution concentration is 1.5-2%, and acid solution comprises malic acid, lactic acid and citric acid, and the mass ratio of several It is 1:0.5:0.3. 8. the preparation method of sea red rice seafood powder according to claim 1 is characterized in that, after acid leaching, prefabricated powder is aired 5-10min, then to the surface of prefabricated powder spray soybean salad oil, olive oil or seabuckthorn Seed oil, the spraying amount is 10g/mL.