Making method of seaweed noodles

Abstract

The invention discloses a making method of seaweed noodles. According to the method, conventional wheat flour, sorghum flour and corn flour are mainly used as a recipe to be matched with pretreated fresh seaweed and fresh sesame to prepare the seaweed noodles through dough making and twice fermentation refining. The seaweed noodles have high nutrition values; the conventional wheat flour, sorghumflour and corn flour recipe is used as the basis to be matched with the fresh seaweed and sesame; through pretreatment, the absorption by the human body intestinal tract is convenient; algal polysaccharides can accelerate the discharging process and reduce the harmful substance retention and absorption; the effects of treating constipation, eliminating toxin, nourishing the skin and preventing intestinal cancer can be achieved; the sesame comprises a great amount of multiplex nutrition substances such as fat and protein, wherein linoleic acid has the cholesterol regulating effect; rich vitaminE is contained; the skin nourishing effect is achieved; meanwhile, the blood nourishing effect is also achieved; the skin is fine, smooth, ruddy and glossy; after the long-time eating of the noodles,the body and metal health of sub-health people groups is facilitated.

Description

technical field [0001] The invention relates to a method for preparing seaweed noodles, belonging to the technical field of food processing. Background technique [0002] Seaweeds include: hair vegetables, seaweed, kelp, sea cabbage, wakame, etc. The most minerals in seaweed are calcium, iron, sodium, magnesium, phosphorus, iodine, etc. Modern science believes that eating seaweed food can effectively regulate blood pH , to avoid excessive consumption of alkaline elements (calcium, zinc) in the body due to acid neutralization; long-term consumption of food containing seaweed has the following multiple effects: 1. Prevent constipation, detoxify, beautify the skin, and prevent intestinal cancer; seaweed polysaccharides can Accelerate the excretion process, reduce the retention and absorption of harmful substances, and have the effects of treating constipation, detoxification and beauty, and preventing colon cancer; 2. Lowering blood fat and preventing arteriosclerosis, seaweed ...

AI Technical Summary

Problems solved by technology

[0003] Noodles are rich in nutrients, and the main nutritional components are protein, fat, carbohydrates, etc. Noodles are easy to digest and absorb, and have effects such as improving anemia, enhancing immunity, and balancing nutrient absorption, but the noodle raw materials of the prior art are single, generally only containing flour, flour Contain a large amount of starch in rice, but other nutritive substance such as amino acid etc. content is less, and the noodles that long-term edible flour is made can make human body lack amino acid etc. essential components, and the noodles that have at present, owing to adopt raw material too single, nutritional composition is few, and The production process goes through high temperature, frying and other processes, so during the production process, the beneficial substances are lost too much, the nutrition cannot meet the more needs of the human body, and the number of people who eat it is limited