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Preparation method of health-care trepang noodles

A technology for healthy noodles and sea cucumbers, which is applied in the direction of food science and the like, can solve the problems of nutrient loss of wheat nutrient components, lack of amino acid-lysine, low nutritional value of noodles, etc., to ensure nutrient intake, high raw material utilization, The effect of improving the domestic economy and people's living standards

Inactive Publication Date: 2016-03-02
WEIHAI XINYI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are one of the staple foods of the public. There are various types of noodles on the market today. Traditional noodles are generally made of flour or mixed with miscellaneous grains. However, the nutritional value of traditional noodles is not high. Dietary fiber Low content, lack of vitamins, lack of minerals, lack of essential amino acid-lysine, mainly caused by the limitation of wheat nutrients and the loss of nutrients in the process of flour processing, long-term consumption is not good for human health
With the continuous improvement of people's living standards, people's requirements for food nutrition are getting higher and higher. Traditional taste and nutritious noodles can no longer meet people's multi-level needs. Natural and delicious noodles with health care effects are gradually loved by consumers. , especially people pay more and more attention to the nutritional problems of the elderly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Harvest and weigh fresh sea cucumbers, dissect the intestines and clean them, then slice them into sea cucumber slices for later use;

[0018] Harvest and weigh fresh yams, wash them and slice them into yam slices for later use;

[0019] Weigh 75% of the prepared sea cucumber slices and 15% of the yam slices, put them in a steamer, add 4 times the water, heat to 75°C, cook at a constant temperature for 1 hour, and filter 12 kg of sea cucumber compound juice obtained through 2 layers of gauze, spare;

[0020] While preparing the sea cucumber compound juice, put the sea cucumber slices and yam slices obtained after filtering in the above process into a vacuum freeze-drying bin for low-temperature freeze-drying, freeze-drying at about minus 35 degrees to a water content of 4%, and then It is mixed and pulverized to obtain 15 kilograms of sea cucumber composite powder of 350 objects, which is for subsequent use;

[0021] Gather and weigh 75 kilograms of wheat flour, set a...

Embodiment 2

[0024] Harvest and weigh fresh sea cucumbers, dissect the intestines and clean them, then slice them into sea cucumber slices for later use;

[0025] Harvest and weigh fresh yams, wash them and slice them into yam slices for later use;

[0026] Weigh 81% of the prepared sea cucumber slices and 17% of the yam slices, put them into a steamer, add 3 times the water, heat to 80°C, cook at a constant temperature for 1 hour, and filter 11 kg of sea cucumber compound juice obtained by filtering through 2 layers of gauze, spare;

[0027] While preparing the sea cucumber compound juice, put the sea cucumber slices and yam slices obtained after the above process into the vacuum freeze-drying bin for low-temperature freeze-drying, freeze-dry at minus 35 degrees to a water content of 5%, and then It is mixed and pulverized to obtain 15 kilograms of 300 mesh sea cucumber compound powders, which are set aside;

[0028] Gather and weigh 77 kilograms of wheat flour, set aside;

[0029] Wei...

Embodiment 3

[0031] Harvest and weigh fresh sea cucumbers, dissect the intestines and clean them, then slice them into sea cucumber slices for later use;

[0032] Harvest and weigh fresh yams, wash them and slice them into yam slices for later use;

[0033] Weigh 75% of the prepared sea cucumber slices and 21% of the pumpkin slices, put them in a steamer, add 3 times the water, heat to 80°C, cook at a constant temperature for 1 hour, and filter 16 kg of sea cucumber compound juice obtained through 2 layers of gauze, spare;

[0034] While preparing the sea cucumber compound juice, put the sea cucumber slices and yam slices obtained after the above process into the vacuum freeze-drying bin for low-temperature freeze-drying, freeze-dry at minus 35 degrees to a water content of 5%, and then It is mixed and pulverized to obtain 20 kilograms of 300 mesh sea cucumber compound powders, which are for subsequent use;

[0035] Gather and weigh 90 kilograms of wheat flour, set aside;

[0036] Weigh...

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Abstract

The invention discloses a preparation method of health-care trepang noodles. The preparation method is characterized by comprising the following steps of using trepang composite powder as an addition raw material, adding the trepang composite powder to wheat flour in a certain ratio, mixing the trepang composite powder and the wheat flour so as to obtain a mixture, and putting the mixture in a dough mixer; adding 10-30 parts of trepang composite juice, kneading the dough for 5-20 minutes, and then putting the dough in an ager for aging; and then performing calendering, slicing, drying, and cutting off to prepare the noodles. According to the preparation method disclosed by the invention, the prepared trepang composite powder is added to the flour, so that the cooked wheaten food namely the made noodles can meet the requirement for diets of people; the nutrient and health-care effects of the wheat flour are increased, particularly, the trepang composite juice is used for replacing water for dough making, so that the noodles are good in boiling fastness, the availability of the raw materials is high, and the mouth feel of the cooked noodles is increased; when being eaten often, the noodles promote the health of bodies of people, and the noodles have nutrient and health-care effects and particularly have the efficacies that the noodles are suitable for old people to eat, the nutrient intake is guaranteed, and the noodles have a certain health care effect. At present, people pay more attention to dietetic invigoration, so that the noodles have tremendous market potentials.

Description

technical field [0001] The invention relates to a food, which belongs to the technical field of food, in particular to a method for preparing sea cucumber health-care noodles. Background technique [0002] Noodles are one of the staple foods of the public. There are various types of noodles on the market today. Traditional noodles are generally made of flour or mixed with miscellaneous grains. However, the nutritional value of traditional noodles is not high. Dietary fiber Low content, lack of vitamins, lack of minerals, and lack of essential amino acid-lysine are mainly caused by the limitation of wheat nutrients and the loss of nutrients during flour processing, and long-term consumption is not good for human health. With the continuous improvement of people's living standards, people's requirements for food nutrition are getting higher and higher. Traditional taste and nutritious noodles can no longer meet people's multi-level needs. Natural and delicious noodles with hea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/10A23L17/00A23L33/10
CPCA23V2002/00
Inventor 吕彦羽
Owner WEIHAI XINYI BIOLOGICAL TECH
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