CN101926438B - Cold alga noodle and processing method thereof - Google Patents
Cold alga noodle and processing method thereof Download PDFInfo
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Abstract
The invention discloses cold alga noodle and a processing method thereof. The invention relates to the technical field of food processing. The cold alga noodle comprises the following raw materials in percentage by weight: 40 to 50 percent of flour, 10 to 15 percent of starch, 0.5 to 1.5 percent of salt, 6 to 15 percent of alga paste, 1 to 3 percent of alkaline water, 0.01 to 1 percent of salad oil, and the balance of water. The processing method comprises the following steps of: quality control on the raw materials; preparation of the alga paste; proportioning and blending of the raw materials; cold noodle pressing; standing; and packaging. The alga rich in nutrition is added into the cold noodle in a unique way. The invention not only provides a new method for eating alga, but also changes the taste of prior cold noodle. The prior cold noodle with single taste is changed into the cold noodle rich in alga taste and people can absorb the abundant nutrition of the alga with the sea taste during eating the cold noodle. The processing technique of the cold alga noodle is simple and the operation is easy so as to solve the problem of adding the alga into the cold noodle.
Description
Technical field
The present invention relates to food processing technology field, concrete a kind of cold alga noodle and the processing method thereof of referring to.
Background technology
Huyashi-chuuka (cold chinese-style noodles) is the traditional food of Korean nationality, with buckwheat flour or wheat flour (also useful corn flour, Chinese sorghum rice and flour, elm surface).There is noon the forth day of a lunar month in the first month of the lunar year in Korean nationality, or the tradition of eating huyashi-chuuka (cold chinese-style noodles) when celebrating a birthday, and according to popular legend, this day eaten very thin long huyashi-chuuka (cold chinese-style noodles), will omen be happiness and longevity, a life of a hundred years, so huyashi-chuuka (cold chinese-style noodles) has another name called " longlife noodles ".Traditional huyashi-chuuka (cold chinese-style noodles) technology is coarse, raw material is single, taste is single, and along with the raising of people's living standard, the consumer not only is satisfied with the demand of simple huyashi-chuuka (cold chinese-style noodles), and hope can have the abundant more huyashi-chuuka (cold chinese-style noodles) of more tastes, more nutritious, kind.
Marine alga is submarine algae, is botanic cryptogam, and algae comprises that several inhomogeneities are with the energy-producing biology of photosynthesis.They are generally considered to be simple plant, and principal character is: no vascular bundle tissue does not have the differentiating phenomenon of real root, stem, leaf; Do not bloom no fruit and seed; Reproductive organs does not have the protective tissue of specialization, often directly produces spore or gamete by single cell; And the formation of not having the embryo.Because algae is simple in structure, so the botanist who has is attributed to rudimentary plant " thallose group " together with it with mushroom.
Marine alga contains a kind of special protein and is called close glycoprotein, and it has compatibility and non-covalent combination with it to certain sugars.Can cause the cell settlement phenomenon after parent's glycoprotein and the combination of cell membrane glycan molecule, be a kind of agglutinin therefore.Also have the material that strengthens immunity and active anticancer in the marine alga, belong to special polysaccharide, protein, lipid, pigment and lower-molecular substance.In traditional Chinese medicine, several brown algas can be used to prevention and treatment cancer after boiling, and this hot water extract's main component is polysaccharide.Marine alga is rich in food fiber in addition, and these fibers belong to the material of sulfated polysaccharide or acidic polysaccharose and so on, and except the function that aforementioned food fiber is arranged, some also has active anticancer.The carrageenan of red algae is the polymer of sulfation galactolipin, and this polysaccharide has the immunity of enhancing and anticancer activity; Carrageenan is mainly from angle fork algae, China fir algae, Eucheuma, husky dish and Iridaea.It also all is sulfated polysaccharides class with anticancer activity that laver sugar and cloth are stuck with paste, and the former is from laver, and the latter mainly is the galactolipin polymer of gloiopeltis.
We wish marine alga is joined in the huyashi-chuuka (cold chinese-style noodles), do not see cold alga noodle and the processing method thereof that with lottery marine alga is added huyashi-chuuka (cold chinese-style noodles) in market and the bibliographical information now, and the difficult point of processing cold alga noodle is, how marine alga is added huyashi-chuuka (cold chinese-style noodles), in which way marine alga is added huyashi-chuuka (cold chinese-style noodles), and the proportioning of cold alga noodle.
Summary of the invention
The objective of the invention is to overcome the deficiency of above-mentioned technical problem, a kind of processing method that marine alga is incorporated cold alga noodle and this cold alga noodle thereof of huyashi-chuuka (cold chinese-style noodles) is provided.
The present invention to achieve these goals, the technical scheme that adopts provides a kind of cold alga noodle, described cold alga noodle raw material and weight proportion thereof are flour 40-50%, starch 10-15%, salt 0.5-1.5%, marine alga sauce 6-15%, a conduit made of long bamboo water 1-3%, salad oil 0.01-1%, all the other are water.
Described cold alga noodle raw material and weight proportion thereof be, flour 50%, and starch 12.5%, salt 1%, marine alga sauce 11%, a conduit made of long bamboo water 1.50%, salad oil 0.50%, all the other are water.
Described marine alga sauce raw material and weight proportion thereof be, dried undaria pinnitafida grain 1-10%, and dietary alkali face 0.5-3%, citric acid 0.01-1%, all the other are water.
Described marine alga sauce raw material and weight proportion thereof be, dried undaria pinnitafida grain 5%, and dietary alkali face 1.50%, citric acid 0.05%, all the other are water.
The preparation method of described marine alga sauce is,
(1) screening, cleaning raw material are removed impurity with the dried undaria pinnitafida grain that enters the workshop, take by weighing quantitative dried undaria pinnitafida grain and clean;
(2) the undaria pinnitafida grain after will cleaning adds dietary alkali face, citric acid and water according to proportioning, stirs;
(3) mixture after the proportioning is worn into the smalls shape with colloid mill, it is standby to be cooled to room temperature.
Provide a kind of processing method of above-mentioned a kind of cold alga noodle to be,
(1) supplied materials carries out quality inspection, sends into the workshop after quality inspection is qualified;
(2) according to proportioning wheat flour and starch are poured in the mixer and stirred;
(3) according to proportioning salt, Jian Shui and salad oil are mixed, add marine alga sauce according to proportioning again, it is standby to stir;
(4) the marine alga sauce that above-mentioned (3) stirred adds and continues in the mixer to stir, to flour be the millet shape, with have gentle hands hold agglomerating, softly namely loose;
(5) flour that stirs is poured into made huyashi-chuuka (cold chinese-style noodles) in the cold noodle maker, discharging is cut out huyashi-chuuka (cold chinese-style noodles) according to 30cm length;
(6) huyashi-chuuka (cold chinese-style noodles) that will cut out places on the health frame of the chamber of waking up, and the chamber sealing of waking up was placed 12-24 hours;
(7) with the huyashi-chuuka (cold chinese-style noodles) packing warehouse-in that processes.
The mesh that described cold noodle maker uses is 0.8mm.
A kind of cold alga noodle of the present invention and its beneficial effect of processing method thereof are: the present invention is dissolved into nutritious marine alga in the huyashi-chuuka (cold chinese-style noodles) with its unique method, and a kind of new marine alga eating method not only is provided, to have changed traditional huyashi-chuuka (cold chinese-style noodles) taste.Traditional single taste huyashi-chuuka (cold chinese-style noodles) is become abundant more marine alga taste, make people in edible huyashi-chuuka (cold chinese-style noodles), can absorb the abundant nutrition of marine alga and the taste in sea.Its processing technology of cold alga noodle of the present invention is simple, and easy operation has solved a difficult problem that how marine alga is joined in the huyashi-chuuka (cold chinese-style noodles).At first marine alga is made the sauce body, then the sauce body is fused in the huyashi-chuuka (cold chinese-style noodles).Here and the proportioning of huyashi-chuuka (cold chinese-style noodles) and marine alga sauce thereof is provided, make its cold alga noodle suitability for industrialized production that development space is provided.
The specific embodiment
Embodiment.
A kind of cold alga noodle and processing method thereof are provided.
Cold alga noodle raw material and weight proportion thereof be, flour 50%, and starch 12.5%, salt 1%, marine alga sauce 11%, a conduit made of long bamboo water 1.50%, salad oil 0.50%, all the other are water.Employed flour both can be buckwheat flour or wheat flour, also can be the flour that corn flour or Chinese sorghum rice and flour etc. are made the processing huyashi-chuuka (cold chinese-style noodles).
Marine alga sauce raw material and weight proportion thereof be, dried undaria pinnitafida grain 5%, and dietary alkali face 1.50%, citric acid 0.05%, all the other are water.
The preparation method of marine alga sauce is:
(1) screening, cleaning raw material are removed impurity with the dried undaria pinnitafida grain that enters the workshop, take by weighing quantitative dried undaria pinnitafida grain and eluriate;
(2) the undaria pinnitafida grain after will cleaning adds dietary alkali face, citric acid and water according to proportioning and stirs;
(3) mixture after the proportioning is worn into the smalls shape with colloid mill, it is standby to be cooled to room temperature.
The processing method of cold alga noodle is:
(1) supplied materials carries out quality inspection, sends into the workshop after quality inspection is qualified;
(2) according to proportioning wheat flour and starch are poured in the mixer and stirred;
(3) according to proportioning salt, Jian Shui and salad oil are mixed, add marine alga sauce according to proportioning again, it is standby to stir;
(4) the marine alga sauce that above-mentioned (3) stirred adds and continues in the mixer to stir, to flour be the millet shape, with have gentle hands hold agglomerating, softly namely loose;
(5) flour that stirs is poured into made huyashi-chuuka (cold chinese-style noodles) in the cold noodle maker, discharging is cut out huyashi-chuuka (cold chinese-style noodles) according to 30cm left and right sides length;
(6) huyashi-chuuka (cold chinese-style noodles) that will cut out places on the health frame of the chamber of waking up, and the chamber sealing of waking up was placed 12-24 hours;
(7) with the huyashi-chuuka (cold chinese-style noodles) packing warehouse-in that processes.
The mesh that uses cold noodle maker to use is 0.8mm.
The above; only be the preferable specific embodiment of the present invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.
Claims (5)
1. cold alga noodle is characterized in that: described cold alga noodle raw material and weight proportion thereof be, flour 40-50%, and starch 10-15%, salt 0.5-1.5%, marine alga sauce 6-15%, a conduit made of long bamboo water 1-3%, salad oil 0.01-1%, all the other are water; Described marine alga sauce raw material and weight proportion thereof be, dried undaria pinnitafida grain 1-10%, and dietary alkali face 0.5-3%, citric acid 0.01-1%, all the other are water; The preparation method of described marine alga sauce is that (1) screening, cleaning raw material are removed impurity with the dried undaria pinnitafida grain that enters the workshop, take by weighing quantitative dried undaria pinnitafida grain and clean; (2) the undaria pinnitafida grain after will cleaning adds dietary alkali face, citric acid and water according to proportioning, stirs; (3) mixture after the proportioning is worn into the smalls shape with colloid mill, it is standby to be cooled to room temperature.
2. a kind of cold alga noodle according to claim 1 is characterized in that: described cold alga noodle raw material and weight proportion thereof be, flour 50%, and starch 12.5%, salt 1%, marine alga sauce 11%, a conduit made of long bamboo water 1.50%, salad oil 0.50%, all the other are water.
3. a kind of cold alga noodle according to claim 1 is characterized in that: described marine alga sauce raw material and weight proportion thereof be, dried undaria pinnitafida grain 5%, and dietary alkali face 1.50%, citric acid 0.05%, all the other are water.
4. the processing method of the described a kind of cold alga noodle of claim 1 is characterized in that: the processing method of described a kind of cold alga noodle is,
(1) supplied materials carries out quality inspection, sends into the workshop after quality inspection is qualified;
(2) according to proportioning flour and starch are poured in the mixer and stirred;
(3) according to proportioning salt, Jian Shui and salad oil are mixed, add marine alga sauce according to proportioning again, it is standby to stir;
(4) the marine alga sauce that above-mentioned (3) stirred adds and continues in the mixer to stir, to flour be the millet shape, with have gentle hands hold agglomerating, softly namely loose;
(5) flour that stirs is poured into made huyashi-chuuka (cold chinese-style noodles) in the cold noodle maker, discharging is cut out huyashi-chuuka (cold chinese-style noodles) according to 30cm length;
(6) huyashi-chuuka (cold chinese-style noodles) that will cut out places on the health frame of the chamber of waking up, and the chamber sealing of waking up was placed 12-24 hours;
(7) with the huyashi-chuuka (cold chinese-style noodles) packing warehouse-in that processes.
5. the processing method of cold alga noodle according to claim 4, it is characterized in that: the mesh that described cold noodle maker uses is 0.8mm.
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| CN2010102643731A CN101926438B (en) | 2010-08-27 | 2010-08-27 | Cold alga noodle and processing method thereof |
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| CN2010102643731A CN101926438B (en) | 2010-08-27 | 2010-08-27 | Cold alga noodle and processing method thereof |
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| CN104187268A (en) * | 2014-07-09 | 2014-12-10 | 青阳县南阳米业有限公司 | Seaweed nutritious and healthy flour and preparation method thereof |
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| JPS55165762A (en) * | 1979-06-12 | 1980-12-24 | Karupisu Shokuhin Kogyo Kk | Production of low-calorie food |
| CN1098851A (en) * | 1993-08-16 | 1995-02-22 | 青岛太平洋科技实业公司 | Marine alga noodles |
| CN1217892A (en) * | 1997-11-26 | 1999-06-02 | 梁延华 | Spirulina noodles and production thereof |
| CN1293911A (en) * | 2000-11-08 | 2001-05-09 | 秦海舰 | Seaweed noodles |
| CN1383725A (en) * | 2001-09-13 | 2002-12-11 | 王利 | Algae flour and its production process |
| CN1401260A (en) * | 2002-04-08 | 2003-03-12 | 苗成玺 | Algal noodles and producing process thereof |
| CN1470184A (en) * | 2003-06-09 | 2004-01-28 | 华 方 | Seaweed instant noodles and its preparation |
| CN100356862C (en) * | 2006-01-13 | 2007-12-26 | 宁波大学 | Microgranule purple laver noodle and its making method |
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| 中华人民共和国卫生部.GB14880-94 食品营养强化剂使用卫生标准.《中华人民共和国国家标准》.1994, * |
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Owner name: YOULAN GROUP CO., LTD. Free format text: FORMER NAME: DALIAN YOULAN ENTERPRISE GROUP CO., LTD. |
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| CP03 | Change of name, title or address |
Address after: 116200, Liaoning, Dalian province Dalian Pu Wan New District, thirty mile street, Dongshan Village Patentee after: Friends Group Limited Address before: 116103, Liaoning Dalian District, Jinzhou province thirty mile town friends LAN Industrial Zone Patentee before: Dalian Youlan Enterprise Group Co., Ltd. |
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| ASS | Succession or assignment of patent right |
Owner name: DALIAN TIANTIANLI FOOD CO., LTD. Free format text: FORMER OWNER: YOULAN GROUP CO., LTD. Effective date: 20150209 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Wan Qinghui Inventor after: Song Lihui Inventor before: Zhang Xiu Inventor before: Lv Nuoman Inventor before: Song Lihui |
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| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: ZHANG XIU LV NUOMAN SONG LIHUI TO: WAN QINGHUI SONG LIHUI |
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Effective date of registration: 20150209 Address after: 116200 village, thirty mile east, thirty mile street, Pu Wan New District, Liaoning, Dalian Patentee after: Dalian daily food Co., Ltd. Address before: 116200 village, Dongshan village, thirty mile street, Pu Wan New District, Liaoning, Dalian Patentee before: Friends Group Limited |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130717 Termination date: 20160827 |