Laver, sorghum noodle and making method

Abstract

The invention discloses a laver, sorghum noodle and a making method. The method comprises the steps of: 1. preparing raw materials according to the following weight ratio:?10-20% of micronized laver with a water content of 5-8%,?10-20% of sorghum flour, and 80-90% of wheat flour, with ultra-micronized laver particles with a particle size of 60-120 meshes accounting for 10-90% of the micronized laver; 2. according to the conventional noodle making methods, blending the raw materials with water in proportion and stirring them uniformly; 3. conducting dough kneading for 5-15min under 15-35 DEG C, and in the process, adding an edible sodium carbonate solution according to proportion; 4. kneading the dough with the solution, and subjecting the dough to ageing for?10-15min; 5. carrying out rolling sheeting and strip cutting to form noodles; 6. conveying the cut wet noodles into a drying room to conduct drying; and 7. wiping the surface moisture of the dried and sterilized noodles, sheathing the noodles with an outer package, and performing sealing, casing as well as warehousing. With the method provided in the invention, the processed microparticle laver noodle has the advantages of delicious taste, convenient eating, rich nutrition, smoother surface, and easy storage.

Description

technical field [0001] The invention relates to noodles and a processing method thereof, in particular to laver and sorghum noodles and a preparation 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 made 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] Sorghum is a worldwide crop. It has a high yield and can adapt to various geographical and climatic environments. It is very nutritious. It contains protein, vitamins, thia...

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] Sorghum is a worldwide crop. It has a high yield and can adapt to various geographical and climatic environments. It is very nutritious. It contains protein, vitamins, thiamine, cholesterol, carotene, calcium, sodium, iron, etc. An essential trace element for the human body; seaweed is an important artificially cultivated seaweed in the world at present, and 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 drying degree of the product is different, there is no sealing condition, it is difficult to store, it is easy to be damp, and the moisture content is as high as 12-20%. Difficulties affect product retention period and market development: Due to the large and long leaves of laver, leaf-shaped and flake-shaped primary products are currently used as raw materials such as soup or directly as food. Among such foods, laver has developed It takes longer for digestive enzymes to reach the cell wall for decomposition, and there are also some safety hazards in eating, especially for the elderly and children, which in turn affects the direct use of large seaweed as raw materials for food preparation market development