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Seaweed flour paste and preparation method thereof

A seaweed noodle sauce and seaweed technology, which is applied in the directions of food preparation, food shearing, and the function of food ingredients, can solve problems such as single variety, and achieve the effects of high nutritional value, antioxidant immunity, and enhancement of body immunity.

Inactive Publication Date: 2014-02-19
QINGDAO WINCHANCE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sauces sold in the market mainly include noodle sauce and bean paste, and the raw materials are mainly wheat or soybeans, with a single variety
At present, there is no seaweed ingredient in the sauce, which can not only meet the needs of people to eat soybean paste, but also make up for the lack of seaweed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1: Mix 1 part of seaweed superfine powder and 5 parts of high-quality wheat flour into a mixture, add seaweed extract to the mixture, the weight ratio of the seaweed extract to the mixture is 1:4; steamed fabric , Naturally cool the steamed fabric to room temperature, insert Aspergillus oryzae, ferment, maintain the temperature at 25-30℃, and ferment for 3-5 days in the dark; put the fermented fabric into a masher, add salt water to mash Crush, put the mashed fabric into a tank and let it ferment naturally for 2-3 months.

Embodiment 2

[0018] Example 2: Mix 1 part of seaweed superfine powder and 10 parts of high-quality wheat flour into a mixture, add seaweed extract to the mixture, the weight ratio of the seaweed extract to the mixture is 1:2; steamed fabric , Naturally cool the steamed fabric to room temperature, insert Aspergillus oryzae, ferment, maintain the temperature at 25-30℃, and ferment for 3-5 days in the dark; put the fermented fabric into a masher, add salt water to mash Crush, put the mashed fabric into a tank and let it ferment naturally for 2-3 months.

Embodiment 3

[0019] Example 3: Mix 1 part of seaweed superfine powder and 8 parts of high-quality wheat flour into a mixture, add the seaweed extract to the mixture, and the weight ratio of the seaweed extract to the mixture is 1:3; steamed fabric , Naturally cool the steamed fabric to room temperature, insert Aspergillus oryzae, ferment, maintain the temperature at 25-30℃, and ferment for 3-5 days in the dark; put the fermented fabric into a masher, add salt water to mash Crush, put the mashed fabric into a tank and let it ferment naturally for 2-3 months.

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Abstract

The invention discloses a preparation method of seaweed flour paste. The seaweed flour paste is prepared through ultrafine seaweed powder, quality wheat flour, seaweed leaching liquid and table salt, remains both the sweet of traditional flour paste and flavor of fresh seaweed, and meets the demand of people on tasting the flour paste as well as makes up for the deficiency of eating of seaweed. The ultrafine seaweed powder and the leaching liquid contain polysaccharide, agglutinin, unsaturated fattyacid, iodine and other natural active materials, so that the seaweed flour paste has the effects of resisting virus, tumor, coagulation, thrombus and oxidation and improving immunity of the organism, and shows a high nutritive value after long-term use.

Description

Technical field [0001] The invention relates to a preparation method of noodle sauce, in particular to a preparation method of seaweed noodle sauce. Background technique [0002] Brown algae such as kelp and wakame contain natural active substances such as polysaccharides, lectins, unsaturated fatty acids, iodine, etc., which have anti-virus, anti-tumor, anti-coagulation, anti-thrombotic, anti-oxidation, and enhancement of body immunity. High value. It is a delicacy on people's table. Traditional seaweed foods are mainly fresh food, dried food or salted products. Although our country has had the habit of eating seaweed since ancient times, compared with other vegetables, the consumption and utilization efficiency is not high. [0003] Chinese people like to accompany their meals with various sauces, which are mainly made by adding various ingredients to the sauce according to personal taste. The sauces sold in the market mainly include noodle sauce and bean sauce. The raw materi...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/337A23L27/60A23L17/60
CPCA23L17/60A23L27/60A23V2002/00A23V2300/41A23V2300/10A23V2300/14A23V2250/21A23V2200/30A23V2200/308A23V2200/324
Inventor 苏建丽
Owner QINGDAO WINCHANCE TECH
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