Bullacta exarata health-care fine dried noodles and preparation method thereof

Abstract

The invention provides bullacta exarata health-care fine dried noodles and a preparation method of the bullacta exarata health-care fine dried noodles. The fine dried noodles comprise the following raw materials in percentage by weight: 65-85 percent of flour, 5-15 percent of bullacta exarata protein powder, 3-10 percent of artemisia songarica schrenk seed powder, 2.5-5 percent of celery seeds and 2.5-5 percent of rorippa indica seeds, wherein the raw materials are uniformly mixed to be prepared into a dough, and the dough is aged, pressed and cut into noodles; the noodles have fine and smooth mouthfeel, and are aromatic, mellow and delicious. The original flavor and the bioactive constituents of the bullacta exarata are remained at a full rate and are not lost; the problems that the bullacta exarata has fishy smell and the eating environment and the eating mode are limited are solved; a new approach for deep processing of the bullacta exarata is developed. The boiling fastness of the noodles is increased, the toughness is improved, the strength is high, the noodles do not break, the soup does not become milky, the intrinsic factors for high probability of deterioration are reduced, and the guarantee period is greatly prolonged. The noodles have complete and rich nutrients and a prominent health-care function and enable a better digestive absorption function. The immunity can be enhanced and various focuses of the human bodies can be eliminated after a person frequently eats the noodles, so that the effects of building the body and prolonging the life are achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a mud snail health-care dried noodle and a preparation method thereof. Background technique [0002] Vermicelli is one of the main foods that human beings depend on for survival, and the market sales volume is very large. But traditional vermicelli is generally by adding salt, alkali, water extrusion molding in flour, and obtains finished product after air-drying, and its nutritional labeling is insufficient, and mouthfeel is relatively poor. In recent years, in order to improve the taste and nutrition of dried noodles, dry powders such as rice, beans, wheat, melons, fruits, and vegetables have been added to dry noodles made of flour, so that the variety and nutritional content of dried noodles have been improved. However, the above-mentioned dry powder has poor bonding performance with flour and has no gluten, which easily leads to a high rate of strip breakage and large loss in ...

AI Technical Summary

Problems solved by technology

It is difficult to control its microorganisms with the existing technology. Although adding antibacterial substances, increasing salt and sugar content, etc. have certain effects, they do not meet the current concept of healthy diet with low sugar, low salt, no additives, and good storage.

Seriously limit the wide consumption of mud snails and restrict the development of mud snail industry