Oyster-kelp noodles and preparation method thereof

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 ...

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.