Chinese chive cuttlefish noodle and preparation method thereof

A technology of cuttlefish and leek, which is applied in the field of leek cuttlefish noodles and its preparation, can solve the problems of single nutritional structure and single taste of noodles, and achieve the effects of simple preparation process, delicious taste and low cost

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 and a single nutritional structure, which is difficult to meet the needs of modern people. It is urgent to develop a kind of noodles with comprehensive nutrition and unique taste. noodles

Method used

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  • Chinese chive cuttlefish noodle and preparation method thereof
  • Chinese chive cuttlefish noodle and preparation method thereof
  • Chinese chive cuttlefish noodle 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 leek cuttlefish noodle, comprises the following steps:

[0033] S1. Raw material pretreatment

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

[0035] S12. Preparation of leek juice: Take fresh leeks and use a blender to blend them into leek juice for later use;

[0036] S13. Preparation of egg liquid: take fresh eggs, remove the shell, stir the egg white and egg yolk in the same direction for 6 minutes, set aside;

[0037] S2. Kneading noodles: mix the egg liquid obtained in step S13, the leek juice obtained in step S12, sugar and water, and then add the cuttlefish meat paste, kudzu root powder and flour obtained in step S11 and stir evenly to obtain t...

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, the leek cuttlefish noodles are prepared as follows:

[0044] S1. Raw material pretreatment

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

[0046] S12. Preparation of leek juice: Take fresh leeks and use a blender to blend them into leek juice for later use;

[0047] S13. Preparation of egg liquid: take fresh eggs, remove the shell, stir the egg white and egg yolk in the same direction for 5 minutes, set aside;

[0048] S2. Kneading noodles: mix the egg liquid obtained in step S13, the leek juice obtained in step S12, sugar and water, and then add the cuttlefish meat paste, kudzu root powder and flour obtained in step S11 and stir evenly to obtain the semi-finished leek cuttlefish noodles;

[0049] S3. Forming and cooking: Put the semi-finished leek ...

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Abstract

The invention relates to the technical field of food production and processing, and discloses Chinese chive cuttlefish noodle which is based on the idea of healthy diet with meat and vegetables in match, takes cuttlefish, Chinese chives and kudzu vine root powder as main additives and is healthy, nutrient, unique in flavor, completely free of food additive, rich in nutrition and safe and reliable. The Chinese chive cuttlefish noodle is made of sea raw materials which are low in price, rich in nutrition, good in taste and easy to obtain by using a simple and stable process, original flavor and nutrition of raw materials of the product are maintained to the maximum extent, and the Chinese chive cuttlefish noodle is good in color, fragrance and taste, delicious in taste, rich in elasticity, and good in fragrance of Chinese chives and cuttlefish. The Chinese chive cuttlefish noodle provided by the invention is simple in preparation process and delicious and unique, and high-quality food which is rich in nutrition and high in performance cost ratio is provided for the broad masses of people.

Description

technical field [0001] The invention relates to the technical field of food production and processing, and more specifically, to a leek cuttlefish noodle and a preparation method thereof. Background technique [0002] Cuttlefish is a marine cephalopod mollusk. It not only tastes crisp and refreshing, but also has high nutritional value and medicinal value. Every 100 grams of cuttlefish meat contains 13 grams of protein and only 0.7 grams of fat. It also contains carbohydrates, vitamin A, B vitamins, calcium, phosphorus, iron and other substances necessary for the human body. It is a nourishing food with high protein and low fat. The food products after deep processing of cuttlefish circulating on the market mainly include dry products and instant products such as dried cuttlefish, cuttlefish slices, cuttlefish shreds and 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L19/10A23L19/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/14A23V2200/16
Inventor 马景球陈道海
Owner LINGNAN NORMAL UNIV
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