Seafood noodles

A technology for seafood and noodles, which is applied to the field of seafood noodles and its preparation, can solve the problems of single nutrient composition, low vitamin content and high sugar content, and achieve the effects of rich nutrient composition, low production cost and good taste.

Inactive Publication Date: 2017-03-22
WEIHAI YULONG AQUATIC PROD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Noodles are one of the most common foods in the diet. Ordinary noodles have a single nutritional component,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of seafood noodle, its raw material is kelp 30kg, wheat flour 1000kg, big jujube 2kg, wolfberry 2kg, salt 8kg and water 260kg.

[0018] The preparation method of seafood noodles comprises the following steps:

[0019] A, 30kg of kelp is crushed into kelp foam;

[0020] B. Take 8kg of salt and dissolve it with 20kg of water to make a saline solution;

[0021] C. Put 2kg of jujube and 2kg of wolfberry into 240kg of water, soak for 24 hours, remove the jujube and wolfberry after boiling to make a decoction, and place it into a decoction at room temperature;

[0022] D. Mix into dough: take 30kg of kelp foam and 1000kg of flour and stir evenly, add jujube and wolfberry decoction and saline solution, mix well and form dough;

[0023] E. Forming and packaging: the dough is rolled several times, cut into noodles through a noodle machine, and processed by a dry noodle production line at low temperature

[0024] Dried noodles, cut, measured, and packaged ...

Embodiment 2

[0027] Embodiment 2: a kind of seafood noodles, its raw material is kelp 25kg, wheat flour 1000kg, jujube 2kg, wolfberry 2kg, salt 8kg and water 260kg.

[0028] The preparation method of seafood noodles comprises the following steps:

[0029] A, kelp 25kg is crushed into kelp foam;

[0030] B. Take 8kg of salt and dissolve it with 20kg of water to make a saline solution;

[0031] C. Put 2kg of jujube and 2kg of wolfberry into 240kg of water, soak for 24 hours, remove the jujube and wolfberry after boiling to make a decoction, and place it into a decoction at room temperature;

[0032] D. Mixing into dough: take 25kg of kelp foam and 1000kg of flour and stir evenly, add jujube and wolfberry decoction and saline solution to fully mix and form dough;

[0033] E. Forming and packaging: rolling the dough multiple times, cutting it into noodles through a noodle machine, processing it into dry dried noodles through a low-temperature drying production line for dried noodles, cutting...

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PUM

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Abstract

The invention relates to the field of foods and processing technologies thereof, and especially discloses seafood noodles and a preparation method thereof. The seafood noodles are prepared from the following raw materials: flour, kelp, squids, Chinese date fruits, Chinese wolfberry fruits, and edible salt. The seafood noodles disclosed by the invention are rich in nutrients, and have nourishing and health-caring effects; moreover, the seafood noodles are good in taste, simple in production technology, easy to produce, low in production cost, as well as capable of preserving beneficial components in the kelp and reducing damages and losses of the active ingredients.

Description

technical field [0001] The invention relates to the technical field of food and its processing, in particular to a seafood noodle and a preparation method thereof. Background technique [0002] Existing noodles are generally to be raw material with wheat flour, are processed into fresh noodles or dried to be vermicelli, and its mouthfeel is relatively poor, and does not have health-care effect. With the improvement of living standards, people's requirements for food are also getting higher and higher, and foods that are convenient to eat and have nutritional and health effects are increasingly favored by people. Noodles are one of the most common foods in the diet. Ordinary noodles have a single nutritional component, high sugar content, and few vitamins, which cannot meet the nutritional needs of the human body. Because kelp has multiple functions such as nourishing yin and nourishing qi, clearing away heat and promoting body fluid, nourishing heart and intelligence, reduc...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L7/113A23L17/60A23L33/10A23L33/105
CPCA23V2002/00
Inventor 孙明杰
Owner WEIHAI YULONG AQUATIC PROD DEV CO LTD
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