Cuttlefish, squib ink and gulfweed noodles and preparation method thereof
The technology of sargassum and cuttlefish juice is applied in the direction of food ingredients as taste improver, food ingredients as smell improver, food ingredients as taste improver, etc. It can solve the problems of single nutritional structure and single taste of noodles, and achieve economic value. Low, fresh taste outstanding, mouthfeel without grainy effect
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Embodiment 1
[0032] Prepare each composition of required weight portion proportioning according to table 1, specifically, the preparation method of cuttlefish cuttlefish juice sargassum noodles, comprises the following steps:
[0033] S1. Raw material pretreatment
[0034] S11. Preparation of cuttlefish meat: Put the cleaned cuttlefish meat into a blender and grind it, then stir the crushed cuttlefish meat for 2 minutes, then add salt and continue stirring for 1 minute to obtain cuttlefish meat puree for later use;
[0035] S12. Preparation of sargassum pulp: take the dried sargassum, wash it, add water to boil for 20 minutes, stir with a mixer for 1 minute to make sargassum pulp for later use;
[0036] S13. Extraction of cuttlefish juice: take fresh cuttlefish, induce the cuttlefish to spray out the stale ink, cut off the juice bag of cuttlefish after 10 minutes, and take out the ink for later use;
[0037] S2. Kneading noodles: first mix the egg liquid obtained in step S13, the sargassu...
Embodiment 2~6
[0041] The difference between Examples 2-6 and Example 1 is that the required components by weight are prepared according to the proportions of the components specified in Table 1, and the rest of the conditions are the same. The sensory evaluation results are shown in Table 3.
Embodiment 7
[0043] Different from Example 1, prepare cuttlefish cuttlefish juice sargassum noodles as follows:
[0044] S1. Raw material pretreatment
[0045] S11. Preparation of cuttlefish meat: Put the cleaned cuttlefish meat into a blender and grind it, then stir the crushed cuttlefish meat for 1 minute, then add salt and continue stirring for 2 minutes to obtain cuttlefish meat puree for later use;
[0046] S12. Preparation of sargassum pulp: take dried sargassum, wash it, add water to cook for 15 minutes, stir with a mixer for 2 minutes to make sargassum pulp for later use;
[0047] S13. Extraction of cuttlefish juice: take fresh cuttlefish, induce the cuttlefish to spray out the stale ink, cut off the juice bag of cuttlefish after 12 minutes, and take out the ink for later use;
[0048] S2. Kneading noodles: first mix the egg liquid obtained in step S13, the sargassum liquid obtained in step S12, sugar and water evenly, then add the cuttlefish meat puree, cuttlefish juice and wheat f...
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