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Wild lobster noodle and preparation method thereof

A technology of lobster and noodles, which is applied in the field of food processing, and can solve the problems of normal taste of noodles and lack of active substances and nutrients in noodles.

Inactive Publication Date: 2014-04-16
湖南南洞庭野生植物面业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But the mouthfeel of the noodles that above-mentioned method is made is general, along with the raising of economy development and people's living standard, also more and more higher to the requirement of food, not only will delicious to the requirement of food, but also require food natural safety, nutrition and health care ; Past noodles lack active substances and sufficient nutritional ingredients, which can no longer meet people's requirements

Method used

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Embodiment Construction

[0018] The present invention will be further described below. The preferred embodiment of the present invention is: the weight ratio of the noodles described in this embodiment is: 100 jin of flour, 10 jin of lobster juice powder, 5 liang of winter lotus, 9 liang of white lotus, 3 catties, 8 snake gallbladders, 4 ox gallbladders, 6 catties eggs, 2 taels of salt, 2 taels of edible alkali;

[0019] The preparation method of above-mentioned formula is:

[0020] Firstly, check and select the lobsters, conduct a health survey on the lobsters in the fishing waters, and carry out the detection of heavy metals and pesticide residues; when selecting the source of shrimps, it is necessary to remove dead shrimps, old shell shrimps, odorous shrimps and all impurities; then in the cleaning tank Fill up with drinking water that meets the national standard, put the selected lobsters into the cleaning tank for 2-8 days, and the cleaning is to raise them in clean water without eating to remov...

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Abstract

The invention provides a wild lobster noodle and adopts the following technical scheme: the wild lobster noodle comprises the following ingredients according to the weight ratio: 100 jin flour, 10-13 jin lobster sauce powder, 3-5 liang winter lotus, 6-9 liang white lotus, 1-3 jin gorgon fruit, 4-8 snake galls, 2-4 ox galls, 4-6 jin eggs, 1.5-2 liang dietary salt and 1.5-2 liang dietary alkali; noodles made according to the formula provided by the invention can retain the nutrition of lobsters to the greatest extent and the noodles have the characteristics of delicious taste, softness and smoothness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to wild lobster noodles made from fresh and alive lobster juice. Background technique [0002] The traditional noodle processing method uses wheat as the raw material, after grinding, adding appropriate amount of water and additives to extrude, and air-drying to obtain the finished product. The additives are generally added with alkaline substances to increase the flexibility and beauty of the product. But the mouthfeel of the noodles that above-mentioned method is made is general, along with the raising of economic development and people's living standard, also more and more higher to the requirement of food, not only will delicious to the requirement of food, but also require food natural safety, nutrition and health care ; Past noodles lack active substance and sufficient nutritional labeling, can't satisfy people's requirement. Contents of the invention [0003] The p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/33A23L7/109A23L17/40
CPCA23L33/10A23L7/109A23L17/40A23V2002/00A23V2200/30
Inventor 熊德明吴正波
Owner 湖南南洞庭野生植物面业科技开发有限公司
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