Black noodles and processing method thereof

Abstract

The invention discloses black noodles and a processing method of the black noodles. The black noodles and the processing method of the black noodles comprise the following technique steps: 1 the raw materials of the black noodles comprise, by weight, 10% to 20% of micronization agar, 80% to 90% of flour, 5% to 8% of water of the micronization agar, and 10% to 90% of ultrafine particles, wherein the particle size of the ultrafine particles is between 60 meshes to 120 meshes; 2 the raw materials and water are matched, stirred and mixed evenly according to a conventional noodle production method; 3 dough making is conducted for 5 minutes to 15 minutes under the temperature of 15 DEG C to 35 DEG C, and edible sodium carbonate solution is added in the process of dough making; 4 the dough is cured for 10 minutes to 15 minutes after the dough making; 5 sheet rolling and slitting are conducted so that the noodles are made; 6 cut wet noodles are placed in a drying room to be dried; and 7 the water on the surface of the noodles are wiped after drying sterilization, and then the noodles are sleeved by an outer packing, sealed, enchased and put in storage. The black noodles and the processing method of the black noodles have the advantages that processed micronization agar noodles are delicious in taste, convenient to eat, rich in nutriments, smooth in surface and easy to store.

Description

technical field [0001] The present invention relates to a kind of black noodles and a processing method thereof, in particular to a kind of noodles with added seaweed and sorghum and a processing method thereof. Background technique [0002] Existing noodles are one of the most common staple foods, which are eaten all over the country and have a long history in our country. Traditional noodles are produced purely from wheat flour without adding any other ingredients. In the preservation and transportation engineering, the phenomenon of inconsistent evaporation of surface moisture and internal moisture diffusion occurs, resulting in cracks on the surface during drying. Long-term consumption of such noodles, the composition and quantity of its protein is basically the same, it is easy to 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 curren...

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 currently the most important artificially cultivated seaweed in the world, and it is a natural healthy food. The current products produced by seaweed are in the form of "big bedding and small round cakes", and the quality of the products cannot be guaranteed: the degree of dryness of the products varies. 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%. There are also big shortcomings in the quality of laver products: the products are mainly flakes, which affect the preservation of the products because of their large size and packaging difficulties. Period and market development: Due to the large and long leaves of laver, leafy and flaky primary products are currently used as raw materials such as soup or directly as food. In this kind of food, laver has a well-developed cell wall, and digestive enzymes need more It takes a long time to reach the cells for decomposition, and there are some safety hazards in eating, especially for the elderly and children, which will affect the market development of large seaweed directly used as raw materials for food preparation

Images