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Oyster-kelp noodles and preparation method thereof

A production method and technology of kelp, applied in the field of food, can solve the problems of promoting health enhancement, lack of health care and disease prevention, and single nutrient composition.

Inactive Publication Date: 2014-10-01
苏伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As we all know, traditional noodles are made of flour and water, which has a monotonous taste and relatively simple nutritional components.
In recent years, in order to expand the characteristics and nutrition of noodles, many noodles made of vegetables or miscellaneous grains have appeared. Although the varieties are gradually increasing, they only focus on general nutrition, and lack the role of health care and disease prevention, promotion of health and strengthening of body resistance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] A preparation method of oyster kelp noodles, comprising the steps of:

[0016] 1. Wash and dry 50 grams of oysters and 50 grams of kelp, crush them into powder, and set aside;

[0017] 2. Stir 500 grams of flour, 2 grams of salt, 4 grams of sugar, oyster powder and kelp powder together to make them fully mixed, then add water and use a dough mixer to knead into a dough for later use;

[0018] 3. Wake up the noodles for 8 hours, rubbing twice during the period;

[0019] 4. Press the awakened dough into noodles with a thickness of 2 mm and a width of 2 mm with a noodle press, air-dry and pack.

[0020] When eating, put it into boiling water and cook until it is ready to eat.

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PUM

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Abstract

The invention discloses oyster-kelp noodles and a preparation method thereof. The oyster-kelp noodles are prepared from the following raw materials in parts by weight: 500-600 parts of flour, 95-100 parts of water, 2-3 parts of edible salt, 4-5 parts of sugar, 50-60 parts of oysters and 50-60 parts of kelp. The oyster-kelp noodles prepared by the method are fresh / fragrant and tasty / refreshing in taste, have a relatively high nutritive value and are rich in medicinal value; according to the method, an eating function and a medicine health care function of food are combined together, so that the method meets the traditional medical concepts and is close to the conception of modern healthcare food; meanwhile, the eating and carrying are convenient, the production processes are simple, the preparation is convenient, the cost is relatively low, and the requirements on industrial production can be met.

Description

technical field [0001] The invention relates to food, in particular to oyster kelp noodles and a preparation method thereof. Background technique [0002] As we all know, traditional noodles are made by adding water to flour, which has a monotonous taste and relatively single nutritional components. In recent years, in order to expand the characteristics and nutrition of noodles, many noodles made of vegetables or miscellaneous grains have appeared. Although the varieties have gradually increased, they only focus on general nutrition, and lack the functions of health care and disease prevention, promotion of health and strengthening of body resistance. Contents of the invention [0003] The object of the present invention is to provide a kind of oyster kelp noodle and its preparation method in order to make full use of the nutritional value and characteristics of oyster and kelp. Substance, rich in nutrition. [0004] The technical scheme that realizes the object of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
CPCA23L7/109A23L33/10A23V2002/00A23V2200/30
Inventor 苏伟
Owner 苏伟
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