Crab roe noodles and preparation method thereof

Abstract

The invention discloses crab roe noodles. The crab roe noodles are prepared from the following raw materials in parts by weight: 900-1000 parts of flour, 0.5-0.6 part of basil seeds, 0.8-0.9 part of hawthorn seeds, 0.7-0.8 part of glabrous sarcandra herb, 0.6-0.7 part of persimmon calyx, 0.7-0.8 part of lalang grass rhizome, 40-45 parts of crab roe, 30-35 parts of cucumbers, 15-18 parts of white sugar powder, 0.5-0.6 part of glucose oxidase, 60-65 parts of soybean protein powder, 9-10 parts of oxidized potato starch and a proper amount of theaflavin. The noodles provided by the invention have excellent quality, good taste, bright color and luster and abundant nutrition; the added oxidized potato starch is good for condensation of protein and carboxyl of the oxidized starch has auxiliary effect on the mutual effect between protein groups; and furthermore, a plurality of types of Chinese herbal medicines are added in a processing process so that the crab roe noodles have the effects of lowering cholesterol, clearing away internal heat and detoxifying, strengthening the spleen and stomach, cleaning intestinal tracts, resisting bacteria and diminishing inflammation, dispelling wind and eliminating dampness and activating blood and relieving pain.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to crab roe noodles and a preparation method thereof. Background technique [0002] Noodles are a traditional staple food in my country. They are easy to use and economical. They play an important role in people's daily life. At present, the noodle industry at home and abroad is developing very rapidly. The types of noodles are increasing, the output is rising, and the technology of noodle making is also improving. With the continuous improvement of people's living standards, diet structure and lifestyle are improving day by day. People not only There are higher requirements for the appearance quality and nutritional value of noodles, and the requirements for the intrinsic quality of noodles such as elasticity and toughness are also getting higher and higher. However, the protein content of general-purpose wheat flour in my country is low, and it is difficult to produce highe...

AI Technical Summary

Problems solved by technology

At present, the noodle industry at home and abroad is developing very rapidly. The types of noodles are increasing, the output is rising, and the technology of noodle making is also improving. With the continuous improvement of people's living standards, diet structure and lifestyle are improving day by day. People not only There are higher requirements for the appearance quality and nutritional value of noodles, and the requirements for the intrinsic quality of noodles such as elasticity and toughness are also getting higher and higher. However, the protein content of general-purpose wheat flour in my country is low, and it is difficult to produce higher quality. Noodle products, the noodles made generally have problems such as unstable quality, uncookable, easy to paste soup, sticky taste and poor chewiness, so there is a great need for suitable improvers to improve the quality of noodles

At present, the improvers used in our country are mainly various artificially synthesized non-natural food additives. Although the quality of noodles has been improved, they also have adverse effects on people's health.