Kelp boiled noodle and manufacture method thereof

Abstract

The invention relates to boiled noodles with kelp which has rich nutrition and convenient edibility and a manufacture method thereof. The method includes the steps: strengthening power and kelp power with certain proportion are mixed uniformly and added with moderate water, alkaline water, and sal; the mixture is stirred and composited as dough sheets; the dough sheets are set aside for a while, and then pressed, shaped and cut into the dough sheets; after put into the boiled water for boiling and steamed in a high temperature; the food shaped like the dough sheets are conducted gelatinization processing on the surface, forced to be dried on the surface with cold wind and then soaked in the water; after being encapsulated and packaged with detearing or water, the food shaped like the dough sheet is conducted compressing and heating processing, and then cooled with the cold water and decompressed to obtain the finished products. The boiled noodles with the kelp provided by the invention has the advantages of rich nutrition, smooth and translucent gelatinization membrane, good pliability, exquisite and smooth mouthfeel, strong wheat and seafood taste as well as reasonable process of the manufacture method and feasible operation. By being heated slightly in a microwave oven or water, the boiled noodles with the kelp provided by the invention can be eaten, which is in particular suitable for the areas short of iodine and calcium.

Description

technical field [0001] The invention relates to noodles and a manufacturing process, in particular to kelp boiled noodles rich in nutrition and convenient to eat and a manufacturing method thereof. Background technique [0002] Traditional noodles and instant noodles sold in the market are pasta food that people are more accustomed to eating. It is also a method of drying or frying fresh wet raw noodles to remove the inherent moisture in the noodles and turn them into dry noodles. It has a storage time Advantages of long and easy to carry. It is mainly made of wheat flour, and its nutritional ingredients are mainly wheat starch and protein. When eating this kind of dry noodles, they should be boiled in soup water for a long time, so that the soup water can penetrate into the noodles and restore the soft and moist state of the noodles. The fresh fragrance of the original noodles also has the disadvantages of poor elasticity, easy boiling, no gluten, poor mouthfeel, rough ge...

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the shortcomings of the prior art that the dry noodles are boiled for a long time, have poor elasticity and are easily boiled, have no tendons, poor taste, rough gelatinized film, less luster, no fresh fragrance, short storage time of wet noodles and single nutrition, the present invention provides A kelp boiled noodle and a manufacturing method thereof. The kelp boiled noodle is not only nutritious and convenient to eat, but also has a smooth and translucent gelatinized film, chewy texture, fine and smooth taste, and strong wheat and seafood flavor; the manufacturing method of the kelp boiled noodle is reasonable in technology , the operation is feasible