Cuttlefish, squib ink and gulfweed noodles and preparation method thereof

The technology of sargassum and cuttlefish juice is applied in the direction of food ingredients as taste improver, food ingredients as smell improver, food ingredients as taste improver, etc. It can solve the problems of single nutritional structure and single taste of noodles, and achieve economic value. Low, fresh taste outstanding, mouthfeel without grainy effect

Inactive Publication Date: 2016-08-17
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Noodles are one of the most common staple foods in my country and are closely related to people's daily life. However, the various noodles that appear on the market have a single taste a

Method used

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  • Cuttlefish, squib ink and gulfweed noodles and preparation method thereof
  • Cuttlefish, squib ink and gulfweed noodles and preparation method thereof
  • Cuttlefish, squib ink and gulfweed noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Prepare each composition of required weight portion proportioning according to table 1, specifically, the preparation method of cuttlefish cuttlefish juice sargassum noodles, comprises the following steps:

[0033] S1. Raw material pretreatment

[0034] S11. Preparation of cuttlefish meat: Put the cleaned cuttlefish meat into a blender and grind it, then stir the crushed cuttlefish meat for 2 minutes, then add salt and continue stirring for 1 minute to obtain cuttlefish meat puree for later use;

[0035] S12. Preparation of sargassum pulp: take the dried sargassum, wash it, add water to boil for 20 minutes, stir with a mixer for 1 minute to make sargassum pulp for later use;

[0036] S13. Extraction of cuttlefish juice: take fresh cuttlefish, induce the cuttlefish to spray out the stale ink, cut off the juice bag of cuttlefish after 10 minutes, and take out the ink for later use;

[0037] S2. Kneading noodles: first mix the egg liquid obtained in step S13, the sargassu...

Embodiment 2～6

[0041] The difference between Examples 2-6 and Example 1 is that the required components by weight are prepared according to the proportions of the components specified in Table 1, and the rest of the conditions are the same. The sensory evaluation results are shown in Table 3.

Embodiment 7

[0043] Different from Example 1, prepare cuttlefish cuttlefish juice sargassum noodles as follows:

[0044] S1. Raw material pretreatment

[0045] S11. Preparation of cuttlefish meat: Put the cleaned cuttlefish meat into a blender and grind it, then stir the crushed cuttlefish meat for 1 minute, then add salt and continue stirring for 2 minutes to obtain cuttlefish meat puree for later use;

[0046] S12. Preparation of sargassum pulp: take dried sargassum, wash it, add water to cook for 15 minutes, stir with a mixer for 2 minutes to make sargassum pulp for later use;

[0047] S13. Extraction of cuttlefish juice: take fresh cuttlefish, induce the cuttlefish to spray out the stale ink, cut off the juice bag of cuttlefish after 12 minutes, and take out the ink for later use;

[0048] S2. Kneading noodles: first mix the egg liquid obtained in step S13, the sargassum liquid obtained in step S12, sugar and water evenly, then add the cuttlefish meat puree, cuttlefish juice and wheat f...

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PUM

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Abstract

The invention relates to the technical field of food producing and processing, and discloses a cuttlefish, squib ink and gulfweed noodles and a preparation method thereof. On the basis of the concept of a healthy diet and the idea of meat and vegetable collocation, the healthy and nutrient cuttlefish, squib ink and gulfweed noodles which have unique flavor and take cuttlefish, squib ink and gulfweed as main supplementary materials are provided; a food additive is completely abandoned; the ingredients are simple; the nutrient is abundant; and the cuttlefish, squib ink and gulfweed noodles are processed through a simple and stable technology. Compared with traditional noodles, the cuttlefish, squib ink and gulfweed noodles are rich in nutritional ingredients of iodine, calcium and the like, are free of the unacceptable stench of squib ink, have an outstanding fresh flavor of gulfweed and rich unique flavor of cuttlefish, are elastic and chewy, and are glossy in color and smooth in taste. The cuttlefish, squib ink and gulfweed noodles are simple in preparation technology, and are delicious and unique; and high-quality food with abundant nutrient and high cost performance is provided for most people.

Description

technical field [0001] The invention relates to the technical field of food production and processing, more specifically, to a squid squid juice sargassum noodle and a preparation method thereof. Background technique [0002] Cuttlefish is a marine cephalopod mollusc. It not only tastes crisp and refreshing, but also has high nutritional value and is rich in medicinal value. The food products after deep processing of cuttlefish circulating in the market mainly include dried cuttlefish, cuttlefish slices, and cuttlefish shreds. Dried and ready-to-eat products such as grilled cuttlefish. However, after the above-mentioned products have been popular for a period of time, the market has gradually entered a trough. The main reason is that the above-mentioned snack foods basically have to go through the technological process of high-temperature baking or high-temperature sterilization. After high-temperature baking, the product loses moisture and has defects such as hard texture,...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L17/50A23L17/60A23L33/10A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/15A23V2200/30A23V2250/2042A23V2250/202
Inventor 张伍金陈道海
Owner LINGNAN NORMAL UNIV
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