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Preparation method of seafood-flavored noodle

A seafood-flavored noodle technology, applied in the field of preparation of seafood-flavored noodles, can solve problems such as single taste, achieve unique taste, convenient cooking, and increase the effect of variety

Active Publication Date: 2014-02-26
DINGYUAN YUNLONG FLOUR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. darling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of seafood-flavored noodles is characterized in that it comprises the following steps:

[0015] (1) Weigh the following raw materials in parts by weight: flour 120, fish powder 30, caviar powder 20, crab meat essence 2, corn silk 3, yellow opening 3, Uncaria uncaria 2, Kudingcha 3, Chuanxiong 2, diced Sunflower 3, Scrophulariaceae 2, Moutan bark 2, nutritional additives 5;

[0016] The nutritional additive is composed of coix seed oil, turmeric powder and trichosanthes powder at a ratio of 0.03:1:1;

[0017] (2) Put corn silk, yellow opening, Uncaria uncariae, Kudingcha, Chuanqiong, clove, Scrophulariaceae, and Moutan bark into an appropriate amount of water, heat and decoct to obtain a decoction;

[0018] (3) Mix fish powder and caviar powder, put them in a pot, heat and fry until fragrant, and set aside;

[0019] (4) Add the above fried fish powder and caviar powder into the flour, then add the remaining raw materials such as decoction liquid, c...

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PUM

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Abstract

The invention discloses a preparation method of seafood-flavored noodle which is prepared from the following raw materials: by weight, 120-150 parts of flour, 20-30 parts of fish flesh powder, 20-30 parts of fish roe powder, 1-2 parts of crab meat flavor, 2-3 parts of corn silk, 1-3 parts of whorlleaf loosestrife herb, 2-3 parts of Uncaria macrophylla, 2-3 parts of broadleaf holly leaf, 1-2 parts of Ligusticum wallichii, 2-3 parts of zornia cantoniensis mahlenb, 2-3 parts of radix scrophulariae, 1-2 parts of tree peony bark and 4-6 parts of a nutrition additive. The invention provides the preparation method of the seafood-flavored noodle. With the combination of fish flesh powder, fish roe powder and noodle, types of noodle are increased, and nutritive value of the noodle is raised. The noodle provided by the invention is convenient to cook and has characteristics of high quality and unique taste. In addition, with the addition of Chinese herbal medicinal ingredients such as Ligusticum wallichii, radix scrophulariae, tree peony bark and the like, the product provided by the invention has a health-care effect of preventing cancer.

Description

technical field [0001] The invention relates to a preparation method of seafood-flavored noodles, belonging to the field of food processing. Background technique [0002] Noodles, as a staple food in northern my country, have a long history. Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. darling. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a preparation method of seafood-flavored noodles. [0004] The present invention is achieved through the following technical solutions: [0005] A preparation method of seafood-flavored noodles is characterized in that it comprises the following steps: [0006] (1) Weigh the following raw materials by...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/326A23L1/328A23L33/10A23L33/105
CPCA23L7/109A23L17/10A23L17/30A23L33/10A23V2002/00A23V2300/38A23V2200/30
Inventor 孙成友
Owner DINGYUAN YUNLONG FLOUR
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