Seaweed-shrimp noodles and preparation method thereof
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A seaweed and heating method technology, applied in the functions of food ingredients, food science, application, etc., can solve the problems of single nutritional structure and single taste of noodles, and achieve the effect of simple preparation process, delicious taste, and complete color, fragrance and taste
Inactive Publication Date: 2016-10-12
LINGNAN NORMAL UNIV
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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
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Embodiment 1
[0033] Each composition of required weight portion proportioning is prepared according to table 1, specifically, the preparation method of seaweed shrimp noodles, comprises the following steps:
[0034] S1. Raw material pretreatment
[0035] S11. Shrimp shell pretreatment: drying the shrimp shell powder and grinding it into powder to obtain the shrimp shell powder for later use;
[0036] S12. Seaweed preparation: take fresh seaweed and use a grinder to get seaweed paste for later use;
[0037] 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;
[0038] S14. Preparation of grass carp meat: cut fresh grass carp meat into strips, wash and grind them with water, first stir the ground grass carp meat for 2 minutes, then add salt and continue stirring for 1 minute, set aside
[0039] S2. Kneading noodles: first mix the egg liquid obtained in step S13, the seaweed paste obtained in step ...
Embodiment 2～6
[0043] 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
[0045] Different from Example 1, seaweed shrimp noodles are prepared as follows:
[0046] S1. Raw material pretreatment
[0047] S11. Shrimp shell pretreatment: drying the shrimp shell powder and grinding it into powder to obtain the shrimp shell powder for later use;
[0048] S12. Seaweed preparation: take fresh seaweed and use a grinder to get seaweed paste for later use;
[0049] 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;
[0050] S14. Preparation of grass carp meat: cut fresh grass carp meat into strips, wash and grind with water, first stir the ground grass carp meat for 1 min, then add salt and continue stirring = 2 min, set aside
[0051] S2. Kneading noodles: first mix the egg liquid obtained in step S13, the seaweed paste obtained in step S12, sugar and water, and then add the shrimp shell powder obtained in step S11, grass carp meat and flour obtained in step S14...
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Abstract
The invention relates to the technical field of food producing and processing, and discloses seaweed-shrimp noodles and a preparation method thereof. Based on the concept of healthy diet and the idea of meat-and-vegetable collocation, the invention provides seaweed-shrimp noodles which are prepared completely without addition of food additives; and are unique in flavor and shrimp shells, seaweeds and grass carp meat are added into the seaweed-shrimp noodles as main auxiliary materials. Thus, the prepared seaweed-shrimp noodles are rich in nutrition, safe and reliable. Marine raw materials, which are cheap in cost, rich in nutrition, delicious in taste and easy to obtain, are utilized as the raw-material of the seaweed-shrimp noodles; and the seaweed-shrimp noodles are prepared from the marine raw materials by adopting simple and stable technologies so as to preserve original flavors and nutrients in the raw materials of the seaweed-shrimp noodles to the maximum extents. Compared with traditional noodles, the seaweed-shrimp noodles provided by the invention is enriched in nutrients, including proteins, calcium and the like; the prepared seaweed-shrimp noodles are good in color, aroma and taste; the seaweed-shrimp noodles are delicious in taste, and have certain elasticity; moreover, the seaweed-shrimp noodles have refreshing aroma of the seaweeds and the shrimp shells. The seaweed-shrimp noodles provided by the invention are simple in preparation technology and unique in delicious taste. Thus, a high-quality food, which is rich in nutrition and high in cost performance, is provided to the broad masses of the people.
Description
technical field [0001] The invention relates to the technical field of food production and processing, in particular to a seaweed shrimp noodle and a preparation method thereof. Background technique [0002] Seaweed, also known as sesame wakame, belongs to Phaeophyta and Pterophyceae. It is rich in nutrients. According to data, every 100 grams of dry product contains 11.6g of crude protein, 0.32g of crude fat, 37.81g of sugar, 18.93g of ash, and multivitamins. Among them, the content of crude protein is higher than that of kelp. In addition, it also contains a variety of amino acids including eight essential amino acids, as well as minerals such as calcium, iron, iodine, zinc, selenium, etc. It is a natural treasure house of trace elements and minerals. Its calcium content is 10 times that of milk, and its zinc content is 3 times that of beef. The iron content of 500g seaweed is equal to 21 kg of spinach, its vitamin content is equivalent to 1.5 kg of carrots, and its prot...
Claims
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Application Information
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