Microgranule purple laver noodle and its making method

Abstract

The invention discloses a microgranular laver noodle and the processing method, comprising the following steps: (1) preparing raw material according to proportion by weight: micro-refined laver 10-60%, flour 40-90%, the water content of laver being 5-8%, microgranular 10-90% with size of 60-120 order, ultramicrogranular 10-90% with size of 1000-3000 order; (2) mixing water and raw material according to method producing normal noodle; (3) dough mixing for 5-15b minutes under 15-35 Deg. C, adding edible base solution during the course according to proportion; (4) maturing mixed dough for 10-15 minutes; (5) sheeting with roller and cutting into strap to form noodle; (6) drying wet noodle in oasthouse; (7) packing sterilized noodle and putting into box. The product is characterized by the delicious taste, convenient usage, nourishment and smoother surface.

Description

technical field

[0001] The invention relates to a kind of noodles, in particular to a kind of microparticle laver noodles and a processing method thereof. Background technique

[0002] Existing noodles are one of the most common staple food varieties, and there are eating habits all over the country, and there is a long history in my country. Traditional noodles are produced purely from wheat flour without any other ingredients. In preservation and transportation engineering, there is a phenomenon of inconsistent evaporation of surface moisture and internal moisture diffusion, resulting in cracks on the surface during drying. Long-term consumption of such noodles has basically the same protein composition and quantity, which can easily cause imbalances in the body's nutritional elements.

[0003] Seaweed is an important artificially cultivated seaweed in the world at present, and it is a natural healthy food. The products produced by seaweed at present are in the form of "...

Examples

Embodiment 1

[0009] Embodiment one: 1. prepare raw materials according to the following weight ratio components: micronized laver 10%, flour 90%, the moisture of micronized laver is 8%, particle size is 60-120 mesh microparticle 90%, and particle size is 1000- 3000-mesh ultra-micronized particles 10%; ② Mix the raw materials and water evenly according to the conventional noodle making method; ③ Knead the noodles at a temperature of 15°C for 15 minutes, and add edible alkaline noodle solution in proportion during this process, A variable speed method can be used when stirring, that is, high-speed stirring is used at the beginning, which is beneficial to the uniform contact between water and flour. Later, low-speed stirring can be used to avoid high-speed stirring from destroying the formed gluten network. Finally, it will form dry and wet uniform, consistent color and loose. Granular, and can form a ball when held by hand, and it can still become a loose and small granular structure when gen...

Embodiment 2

[0010] Embodiment two: 1. prepare raw materials according to the following weight ratio components: micronization laver 60%, flour 40%, the moisture of micronization laver is 5%, particle size is 60-120 mesh microparticle 50%, particle size is 1000- 50% of 3000-mesh ultra-micronized particles; ②mix the raw materials and water evenly according to the conventional noodle making method; ③knead the noodles at a temperature of 35°C for 5 minutes, and add edible alkaline noodle solution in proportion during this process, A variable speed method can be used when stirring, that is, high-speed stirring is used at the beginning, which is beneficial to the uniform contact between water and flour. Later, low-speed stirring can be used to avoid high-speed stirring from destroying the formed gluten network. Finally, it will form dry and wet uniform, consistent color and loose. Granular, and can form into a ball when held by hand, and can still become a loose and small granular structure when...

Embodiment 3

[0011] Embodiment three: 1. prepare raw materials according to the following weight ratio components: micronized laver 30%, flour 70%, the moisture of micronized laver is 6%, particle size is 60-120 mesh microparticle 10%, and particle size is 1000- 90% of 3000-mesh ultra-micronized particles; ②mix the raw materials and water evenly according to the conventional noodle making method; ③knead the noodles at a temperature of 25°C for 10 minutes, and add edible alkaline noodle solution in proportion during this process, A variable speed method can be used when stirring, that is, high-speed stirring is used at the beginning, which is beneficial to the uniform contact between water and flour. Later, low-speed stirring can be used to avoid high-speed stirring from destroying the formed gluten network. Finally, it will form dry and wet uniform, consistent color and loose. Granular, and can form a ball when held by hand, and it can still become a loose and small granular structure when ...

technical field

[0001] The invention relates to a kind of noodles, in particular to a kind of microparticle laver noodles and a processing method thereof. Background technique

[0002] Existing noodles are one of the most common staple food varieties, and there are eating habits all over the country, and there is a long history in my country. Traditional noodles are produced purely from wheat flour without any other ingredients. In preservation and transportation engineering, there is a phenomenon of inconsistent evaporation of surface moisture and internal moisture diffusion, resulting in cracks on the surface during drying. Long-term consumption of such noodles has basically the same protein composition and quantity, which can easily cause imbalances in the body's nutritional elements.

[0003] Seaweed is an important artificially cultivated seaweed in the world at present, and it is a natural healthy food. The products produced by seaweed at present are in the form of "...

Examples

Embodiment 1

[0009] Embodiment one: 1. prepare raw materials according to the following weight ratio components: micronized laver 10%, flour 90%, the moisture of micronized laver is 8%, particle size is 60-120 mesh microparticle 90%, and particle size is 1000- 3000-mesh ultra-micronized particles 10%; ② Mix the raw materials and water evenly according to the conventional noodle making method; ③ Knead the noodles at a temperature of 15°C for 15 minutes, and add edible alkaline noodle solution in proportion during this process, A variable speed method can be used when stirring, that is, high-speed stirring is used at the beginning, which is beneficial to the uniform contact between water and flour. Later, low-speed stirring can be used to avoid high-speed stirring from destroying the formed gluten network. Finally, it will form dry and wet uniform, consistent color and loose. Granular, and can form a ball when held by hand, and it can still become a loose and small granular structure when gen...

Embodiment 2

[0010] Embodiment two: 1. prepare raw materials according to the following weight ratio components: micronization laver 60%, flour 40%, the moisture of micronization laver is 5%, particle size is 60-120 mesh microparticle 50%, particle size is 1000- 50% of 3000-mesh ultra-micronized particles; ②mix the raw materials and water evenly according to the conventional noodle making method; ③knead the noodles at a temperature of 35°C for 5 minutes, and add edible alkaline noodle solution in proportion during this process, A variable speed method can be used when stirring, that is, high-speed stirring is used at the beginning, which is beneficial to the uniform contact between water and flour. Later, low-speed stirring can be used to avoid high-speed stirring from destroying the formed gluten network. Finally, it will form dry and wet uniform, consistent color and loose. Granular, and can form into a ball when held by hand, and can still become a loose and small granular structure when...

Embodiment 3

[0011] Embodiment three: 1. prepare raw materials according to the following weight ratio components: micronized laver 30%, flour 70%, the moisture of micronized laver is 6%, particle size is 60-120 mesh microparticle 10%, and particle size is 1000- 90% of 3000-mesh ultra-micronized particles; ②mix the raw materials and water evenly according to the conventional noodle making method; ③knead the noodles at a temperature of 25°C for 10 minutes, and add edible alkaline noodle solution in proportion during this process, A variable speed method can be used when stirring, that is, high-speed stirring is used at the beginning, which is beneficial to the uniform contact between water and flour. Later, low-speed stirring can be used to avoid high-speed stirring from destroying the formed gluten network. Finally, it will form dry and wet uniform, consistent color and loose. Granular, and can form a ball when held by hand, and it can still become a loose and small granular structure when ...