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Squid-seaweed noodle and preparation method thereof

A technology of seaweed and squid, applied in the field of squid seaweed noodles and its preparation, can solve the problems of increasing energy, not being able to supplement nutrition well, seaweed and squid products, etc., and achieve the effect of convenient eating, outstanding seafood flavor, and complete color, fragrance and flavor

Active Publication Date: 2014-02-26
ZHEJIANG MARINE DEV RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a green healthy, nutritionally balanced squid and seaweed noodles in order to solve the defects that the existing noodles only increase energy, cannot supplement nutrition well, and seaweed and squid products are single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of preparation method of squid seaweed noodles, described preparation method comprises the following steps:

[0038] a) Seaweed pretreatment: select fresh seaweed, wash it with water and drain it, cut the drained seaweed into seaweed powder with a vegetable cutter, and place it at 0°C for later use; the seaweed must be tested to ensure that it is safe to eat The indicators are fully up to the standard; wash off the algae, mud and sand and other sundries attached to the laver with clean water; if the laver is not cleaned cleanly, the gloss of the laver is not good, it deteriorates quickly, and the taste is poor, so clean it by hand;

[0039] b) Pretreatment of squid: peel the fresh squid, remove the internal organs, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking solution. The ratio is 1:1, the soaking time is 90 minutes, and the temperature of the soaking solution is 25°C; the components a...

Embodiment 2

[0046] A kind of preparation method of squid seaweed noodles, described preparation method comprises the following steps:

[0047] a) Pretreatment of seaweed: select sun-dried kelp, foam the kelp with clean water, then wash with clean water and drain, cut the drained kelp into seaweed powder with a vegetable cutter, and place it at 2°C for later use; It must be tested to ensure that all food safety indicators are fully up to standard; wash off the algae, mud, sand and other sundries attached to the kelp with clean water;

[0048] b) Pretreatment of squid: peel the frozen squid after natural thawing, remove the skin, viscera, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking liquid, squid meat and The weight ratio of the soaking solution is 1:3, the soaking time is 75 minutes, and the temperature of the soaking solution is 20°C; see Table 1 for the components and contents of the soaking solution;

[0...

Embodiment 3

[0055] A kind of preparation method of squid seaweed noodles, described preparation method comprises the following steps:

[0056] a) Seaweed pretreatment: select fresh wakame, wash with water and drain, cut the drained wakame into seaweed powder with a vegetable cutter, and store it at 0-4°C for later use; the wakame must be tested to ensure All edible safety indicators fully meet the standards; wash off the algae, mud and sand attached to the wakame with clean water; if the cleaning is not clean, the gloss of the wakame is not good, it deteriorates quickly, and the taste is poor;

[0057] b) Pretreatment of squid: peel the fresh squid, remove the internal organs, eyeballs and mouth, clean the squid ketone body, head and whiskers, and then immerse the cleaned squid meat in the soaking solution. The squid meat and soaking solution are weighed The ratio is 1:4, the soaking time is 60 minutes, and the temperature of the soaking solution is 15°C; the components and contents o...

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Abstract

The invention relates to a squid-seaweed noodle and a preparation method thereof. The squid-seaweed noodle comprises wheat starch, sweet potato starch, corn starch, modified starch, carrageenan, seaweed powder, minced squid fillet and flavor seasoning. The preparation method comprises the steps of pre-treating seaweeds, pre-treating squids, rinsing, mincing, mixing dough, pressing dough, steaming dough, quickly freezing, packaging for storage and transportation and the like. According to the squid-seaweed noodle disclosed by the invention, the squid meat, the seaweeds and the flour are mixed and added with the flavor seasoning to form the noodle which is perfect in combination of color aroma taste and appearance, suitable for industrial production, green and healthy, novel in variety, and convenient to eat. Meanwhile, the squids are tenderized, so that the mouthfeel is tender and crisp, and the seafood flavor is obvious. Moreover, the seaweeds are added for facilitating the health care function and satisfying the healthy consumption concept.

Description

technical field [0001] The invention relates to the field of aquatic product processing, in particular to squid and seaweed noodles and a preparation method thereof. Background technique [0002] Seaweed such as kelp, wakame, seaweed, etc. are rich in carbohydrates, protein, crude fiber, minerals, fat, vitamins and trace elements. Most seaweed contains high iodine content, which can prevent goiter and goiter caused by iodine deficiency. The occurrence of mental retardation, dementia, etc. in children. Seaweed protein has a complete range of amino acids and a high content of essential amino acids. At present, the consumption of seaweed is relatively common in coastal areas of my country, but less in inland areas. In my country, seaweed recipes are relatively monotonous, and the way of eating needs to be enriched to expand the consumer group. [0003] Squid has the advantages of high protein, low fat, and low calorie, and its nutritional value is not inferior to that of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L1/30A23L7/113
Inventor 付万冬廖妙飞杨会成钟明杰周宇芳
Owner ZHEJIANG MARINE DEV RES INST
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