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 "...

AI Technical Summary

Problems solved by technology

In preservation and transportation engineering, there is a phenomenon that surface moisture evaporation and internal moisture diffusion are inconsistent, resulting in cracks on the surface during drying

If you eat such noodles for a long time, the protein composition and quantity are basically the same, which can easily cause the body's nutritional elements to be unbalanced

[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 "big bedding and small round cakes", and the product quality cannot be guaranteed; the dryness of the products varies. Sealed conditions, difficult to preserve, easy to be damp, moisture content as high as 12 to 20%; laver product quality also has relatively large deficiencies; products are mainly flakes, because of their large volume and packaging difficulties affect the shelf life and quality of products. Market development; due to the large and long laver leaves, the leafy and flake primary products are currently used as raw materials such as soup or directly as food. In such foods, laver has a well-developed cell wall, and it takes longer to digest enzymes The nutrients of seaweed are difficult to be absorbed by humans, especially for the elderly, children and infants, the digestion effect is even worse, and there are also some safety hazards in eating, especially for the elderly and children. Serious, which in turn affects the market development of macroalgae directly used as raw materials for food preparation