CN104543762A - Kelp fine dried noodles - Google Patents

Kelp fine dried noodles Download PDF

Info

Publication number
CN104543762A
CN104543762A CN201410845143.2A CN201410845143A CN104543762A CN 104543762 A CN104543762 A CN 104543762A CN 201410845143 A CN201410845143 A CN 201410845143A CN 104543762 A CN104543762 A CN 104543762A
Authority
CN
China
Prior art keywords
kelp
water
paste
flour
dried noodles
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410845143.2A
Other languages
Chinese (zh)
Inventor
徐山元
孙金峰
赵远飞
方永利
王保忠
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
FADA FLOUR GROUP Co Ltd
Original Assignee
FADA FLOUR GROUP Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by FADA FLOUR GROUP Co Ltd filed Critical FADA FLOUR GROUP Co Ltd
Priority to CN201410845143.2A priority Critical patent/CN104543762A/en
Publication of CN104543762A publication Critical patent/CN104543762A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Noodles (AREA)

Abstract

The invention discloses kelp fine dried noodles, belongs to the technical field of food processing, and particularly relates to a wheaten food. The kelp fine dried noodles comprise the following components: 0.8-1% of dried kelp, 5-7% of salt, 30-40% of water and the balance of flour. A preparation process for kelp paste comprises the following steps: soaking the dried kelp for 3-5 hours, and grinding the dried kelp by a colloid grinder at a ratio of the dried kelp to water of (0.8-1) to (30-40) to obtain the kelp paste. The kelp paste is used for replacing the water to be mixed with the flour to obtain a mixture, and the mixture is processed according to an existing production process to obtain the kelp fine dried noodles. According to the kelp fine dried noodles, the kelp paste is adopted for replacing the water to be mixed with the wheat flour; after the preparation process for the kelp paste is added, the kelp fine dried noodles is relatively good in mouth feel, balanced in nourishment and boil-proof.

Description

Kelp vermicelli
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of wheaten food.
Background technology
In current vermicelli processing, add sea-tangle man-hour and form kelp vermicelli adding, the common practice be the direct dry sea-tangle of employing, dry Kelp Powder is broken into block after mix with the raw material such as flour, the problem that said method brings mixes uneven, and color and luster is poor, mouthfeel is not good, not the problem such as resistant to cook.
Summary of the invention
The object of this invention is to provide a kind of kelp vermicelli, to solve prior art Problems existing.
The technical solution adopted for the present invention to solve the technical problems is: adopt kelp paste to replace water to mix and face with wheat flour, increase kelp paste production process, the component of its kelp vermicelli is:
Dry sea-tangle 0.8%-1%, salt 5-7%, water 30-40%, surplus is flour.
In kelp vermicelli, the making step of kelp paste comprises:
Dry kelp soaking 3-5 hour, in proportion dry sea-tangle: the ratio colloid mill of water=0.8-1:30-40 is pulverized, and obtains kelp paste, replace water to mix and face with flour with kelp paste subsequently, obtain kelp vermicelli by existing production technology.
Adopt good effect of the present invention to be: to adopt kelp paste to replace water to mix and face with wheat flour, after increase kelp paste production process, mouthfeel is better, balanced in nutrition, resistant to cook, and sea-tangle is more abundant with mixing of flour.
Detailed description of the invention
Embodiment 1
Adopt kelp paste to replace water to mix and face with wheat flour, increase kelp paste production process, the component of its kelp vermicelli is:
Dry sea-tangle 1%, salt 6%, water 40%, surplus is flour.
In kelp vermicelli, the making step of kelp paste comprises:
Dry kelp soaking 4 hours, in proportion dry sea-tangle: the ratio colloid mill of water=1:40 is pulverized, and obtains kelp paste, replace water to mix and face with flour with kelp paste subsequently, obtain kelp vermicelli by existing production technology.
Described colloid mill is existing disintegrating apparatus.

Claims (2)

1. a kelp vermicelli, is characterized in that: the component of kelp vermicelli is: dry sea-tangle 0.8%-1%, salt 5-7%, water 30-40%, and surplus is flour.
2. kelp vermicelli according to claim 1, it is characterized in that: the making step of kelp paste comprises: dry kelp soaking 3-5 hour, dry sea-tangle in proportion: the ratio colloid mill of water=0.8-1:30-40 is pulverized, obtain kelp paste, replace water to mix and face with flour with kelp paste subsequently, obtain kelp vermicelli by existing production technology.
CN201410845143.2A 2014-12-31 2014-12-31 Kelp fine dried noodles Pending CN104543762A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410845143.2A CN104543762A (en) 2014-12-31 2014-12-31 Kelp fine dried noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410845143.2A CN104543762A (en) 2014-12-31 2014-12-31 Kelp fine dried noodles

Publications (1)

Publication Number Publication Date
CN104543762A true CN104543762A (en) 2015-04-29

Family

ID=53061686

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410845143.2A Pending CN104543762A (en) 2014-12-31 2014-12-31 Kelp fine dried noodles

Country Status (1)

Country Link
CN (1) CN104543762A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105104999A (en) * 2015-08-19 2015-12-02 安徽成祥面粉有限责任公司 Algae fine dried noodle and making method thereof
CN109247506A (en) * 2018-09-18 2019-01-22 内蒙古工业大学 A kind of compound noodles of potato-kelp and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1127068A (en) * 1995-05-31 1996-07-24 河南省新蔡县粮油加工厂 Kelp vermicelli
CN102048163A (en) * 2009-11-09 2011-05-11 重庆市黔江区黔双科技有限公司 Method for making kelp noodles
CN103461827A (en) * 2013-09-25 2013-12-25 宜垦(天津)农业制品有限公司 Laver nutritional noodle

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1127068A (en) * 1995-05-31 1996-07-24 河南省新蔡县粮油加工厂 Kelp vermicelli
CN102048163A (en) * 2009-11-09 2011-05-11 重庆市黔江区黔双科技有限公司 Method for making kelp noodles
CN103461827A (en) * 2013-09-25 2013-12-25 宜垦(天津)农业制品有限公司 Laver nutritional noodle

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105104999A (en) * 2015-08-19 2015-12-02 安徽成祥面粉有限责任公司 Algae fine dried noodle and making method thereof
CN109247506A (en) * 2018-09-18 2019-01-22 内蒙古工业大学 A kind of compound noodles of potato-kelp and preparation method thereof

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PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
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Application publication date: 20150429