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Seaweed puree dried noodles and processing method thereof

A processing method and technology of seaweed, applied in the field of seaweed puree vermicelli and its processing, can solve the problems of single variety, monotonous nutrition, and only nutritional ingredients, etc., achieve the effect of good cooking quality and taste, and improve immunity

Inactive Publication Date: 2011-03-02
FUZHOU CHANGSHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional vermicelli has a single variety and monotonous nutrition, and its nutritional ingredients are only wheat starch and dietary fiber, which can only meet people's primary needs for diet in the current high-frequency life rhythm, and cannot meet the human body's demand for advanced nutrients such as iodine and calcium.
As people have entered the modern consumption concept stage of pursuing dietary nutrition, environmental protection and enhancing human health, traditional wheat flour noodles can no longer meet the needs of people's dietary consumption level in the new era

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Preparation of seaweed protoplasm

[0034] Take 25 parts by weight of fresh seaweed such as kelp or seaweed, clean it, cut it into small pieces of 3×4cm, put it into clean fresh water for 24 hours, and carry out sufficient desalination; immerse the desalted seaweed in a weight concentration of 0.5 % acetic acid solution for 30 minutes, then rinse with water for 5 hours and drain, the cleaned seaweed is manually selected to remove impurities, and is detected and purified with a metal detector to remove metal objects; then the selected seaweed Send it into a beater, and add 50 parts by weight of water for beating to make a 10-mesh seaweed pulp, send the seaweed pulp to a colloid mill, and finely grind the seaweed pulp into a 300-mesh seaweed puree to further refine the seaweed particles. It is more conducive to digestion and absorption.

[0035] (2) Preparation of Seaweed Vermicelli Raw Materials

[0036] Prepare raw materials according to the following parts by wei...

Embodiment 2

[0050] (1) Preparation of seaweed protoplasm

[0051] Take 50 parts by weight of fresh seaweed such as kelp or seaweed, clean it, cut it into small pieces of 3×4cm, put it into clean fresh water for 48 hours, and carry out sufficient desalination; immerse the desalted seaweed in a weight concentration of 0.5 % acetic acid solution for 15 minutes, then rinse with water for 10 hours and drain, then manually select the cleaned seaweed to remove impurities, and use metal detectors to detect and purify to remove metal objects; Send it into a beater and add 100 parts by weight of water for beating to make a 20-mesh seaweed pulp, send the seaweed pulp to a colloid mill, and finely grind the seaweed pulp into a 200-mesh seaweed puree, so that the seaweed particles are further refined. Conducive to digestion and absorption.

[0052] (2) Preparation of Seaweed Vermicelli Raw Materials

[0053] A seaweed vermicelli is a raw material prepared according to the following parts by weight:

...

Embodiment 3

[0067] (1) Preparation of seaweed protoplasm

[0068] Take 40 parts by weight of fresh seaweed such as kelp or seaweed, clean it, cut it into small pieces of 3×4cm, soak it in clean fresh water for 30 hours, and carry out sufficient desalination; immerse the desalted seaweed in a weight concentration of 0.5 % acetic acid solution for 40 minutes, rinse with water for 8 hours and drain, then manually select the cleaned seaweed to remove impurities, and use metal detectors to detect and purify to remove metal objects; Send it into a beater and add 75 parts by weight of water for beating to make a 15-mesh seaweed pulp, send the seaweed pulp to a colloid mill, and finely grind the seaweed pulp into a 400-mesh seaweed puree, so that the seaweed particles are further refined. Conducive to digestion and absorption.

[0069] (2) Preparation of Seaweed Vermicelli Raw Materials

[0070] A seaweed vermicelli is a raw material prepared according to the following parts by weight:

[0071...

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PUM

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Abstract

The invention discloses seaweed puree dried noodles and a processing method thereof. the seaweed puree dried noodles are prepared from the following raw materials in parts by weight: 200-250 parts of flour, 0.5-1.25 parts of salt, 0.16-0.3 part of alkali and 100-125 parts of seaweed puree. Seaweed puree and flour are adopted to prepare the seaweed puree dried noodles. The seaweed puree dried noodles are characterized in that the noodles have rich nutrients, the nutrient components can be easily absorbed after the noodles are eaten, and the noodles are convenient to store, carry and eat.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to seaweed puree dried noodles and a processing method thereof. Background technique [0002] The traditional noodle processing technology is to mix flour and water to make dough, then process the dough into flakes, use a noodle cutter to cut long noodles, send them to the drying room for heat drying, and cut them into specified sizes. packaging listed. [0003] Traditional vermicelli has a single variety and monotonous nutrition, and its nutritional ingredients are only wheat starch and dietary fiber, which can only meet people's primary needs for diet in the high-frequency life rhythm, and cannot meet the human body's demand for advanced nutrients such as iodine and calcium. . As people have entered the modern consumption concept stage of pursuing dietary nutrition, environmental protection and enhancing human health, traditional wheat flour noodles can no longer meet ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/30A23L33/10
Inventor 邱松林陆昌盛谢贞贞熊菊兰朱金燕
Owner FUZHOU CHANGSHENG FOOD
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