CN107198110A - A kind of alga vermicelli and preparation method thereof - Google Patents
A kind of alga vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN107198110A CN107198110A CN201710533984.3A CN201710533984A CN107198110A CN 107198110 A CN107198110 A CN 107198110A CN 201710533984 A CN201710533984 A CN 201710533984A CN 107198110 A CN107198110 A CN 107198110A
- Authority
- CN
- China
- Prior art keywords
- alga
- vermicelli
- tangle
- sea
- soya bean
- 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.)
- Withdrawn
Links
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
- 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Beans For Foods Or Fodder (AREA)
- Noodles (AREA)
Abstract
A kind of alga vermicelli and preparation method thereof, by Strong flour, marine alga, sea-tangle, soya bean lemon, dietary alkali, edible salt, Gluten, konjaku powder according to a certain percentage, it is made by invading bubble, cleaning, cooking, polishing and face, curing, slitting, drying, packaging and other steps.The present invention is used as the vermicelli of main material production using Strong flour and marine alga, sea-tangle, and add soya bean and add protein and local flavor, utilize colloid mill polishing marine alga, the nutritional ingredient of material is remained to greatest extent, make vermicelli rich in vitamin, mineral matter, potassium, iodine, calcium etc., adding konjaku powder makes vermicelli mouthfeel more smooth, it is not easy to well-done.
Description
Technical field：
The present invention relates to food processing field, and in particular to a kind of alga vermicelli and preparation method thereof.
Background technology：
China is vermicelli food production state and country of consumption maximum in the world.Vermicelli industry has been developed as one relatively
Ripe industry.With the improvement of people ' s living standards and the enhancing to healthy diet demand, vermicelli are also filled the stomach, just from single
Prompt, low-grade product, develops into and integrates nutrition, function, health care, delicious food, convenient medium and high-grade goods.It is strong as tradition
Health staple food, vermicelli have become an important industry in food manufacturing.
Marine alga is submarine algae, is the cryptogam of plant kingdom, and algae is included several inhomogeneities and made with photosynthetic
With the biology for producing energy.They are generally considered to be simple plant, are mainly characterized by：Without vascular tissue, without real
Root, stem, the differentiating phenomenon of leaf；Do not bloom, no fruit and seed；Protective tissue of the reproductive organs without specialization, often directly by single
Cell produces spore or gamete；And the formation without embryo.Rich in nutrients vitamin, mineral matter, potassium, iodine, calcium etc. in marine alga.
It is tasty, nutritious, be particularly conducive to teenagers growth development.
The content of the invention：
It is an object of the present invention to provide a kind of more Ensure Liquid, mouthfeel is more preferable, alga vermicelli with health role and its making
Method.
Technical scheme is as follows：
A kind of alga vermicelli, the raw material matched by following parts by weight is made：
Strong flour：60-85,
Marine alga：10-30,
Sea-tangle：10-15,
Soya bean：5-10,
Lemon：2-4,
Dietary alkali：0.5-0.8,
Edible salt:：1.2-1.8,
Gluten：2-10,
Konjaku powder：0.1-0.4.
Preferably, the raw material that the alga vermicelli is matched by following parts by weight is made：Strong flour：65-80,
Marine alga：15-25,
Sea-tangle：12-14,
Soya bean：6-9,
Lemon：2.5-3.5,
Dietary alkali：0.6-0.8,
Edible salt:：1.4-1.6,
Gluten：4-8,
Konjaku powder：0.2-0.3.
Preferably, the raw material that the alga vermicelli is matched by following parts by weight is made：Strong flour：73,
Marine alga：21,
Sea-tangle：13,
Soya bean：8,
Lemon：3.1,
Dietary alkali：0.7,
Edible salt:：1.5,
Gluten：6,
Konjaku powder：0.3.
The preparation method of above-mentioned alga vermicelli, comprises the following steps：
A, marine alga, sea-tangle, soya bean shifted to an earlier date 12 hours it is put into suitable quantity of water and soak, cleans up；
B, konjaku powder shifts to an earlier date to 2 hours it is put into appropriate water and soaks, treats that it is completely dissolved, it is standby；
C, marine alga, sea-tangle, soya bean after cleaning will be soaked it will be put in pot, adds water cooking 1.5-2 hours；
D, the well-done materials of step c are beaten with colloid mill；
E, by soak dissolving after konjaku powder be added in solution d, add lemon, edible salt, dietary alkali and glutelin
Powder, makes it be sufficiently mixed dissolving；
F, the solution being well mixed in step e is added in Strong flour carried out and face, and about 20 minutes face time；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Further, it is prebake area and main baking zone that subregion is dried in the step h.
Further, 10~15 DEG C of the temperature of prebake area control, relative humidity 70~80%, drying time accounts for total baking
The 30~40% of dry time；Main 25~30 DEG C of the temperature of baking zone control, relative humidity 75~85%, drying time accounts for total baking
The 60~70% of dry time.
Beneficial effects of the present invention：
The present invention is added soya bean and is added egg using Strong flour and marine alga, sea-tangle as the vermicelli of main material production
White matter and local flavor, using colloid mill polishing marine alga, remain the nutritional ingredient of material, vermicelli is given birth to rich in dimension to greatest extent
Element, mineral matter, potassium, iodine, calcium etc., adding konjaku powder makes vermicelli mouthfeel more smooth, it is not easy to well-done.
Embodiment：
Technical scheme is clearly and completely described below in conjunction with specific embodiment, it is clear that described
Embodiment be only one of embodiment of the invention, rather than whole embodiment.Based on the embodiment in the present invention, sheet
The every other embodiment that field those of ordinary skill is obtained under the premise of creative work is not made, belongs to the present invention
The scope of protection.
Embodiment 1
A kind of alga vermicelli, the raw material matched by following parts by weight is made：
Strong flour：60,
Marine alga：10,
Sea-tangle：10,
Soya bean：5,
Lemon：2,
Dietary alkali：0.5,
Edible salt:：1.2,
Gluten：2,
Konjaku powder：0.1.
The preparation method of above-mentioned alga vermicelli, comprises the following steps：
A, marine alga, sea-tangle, soya bean shifted to an earlier date 12 hours it is put into suitable quantity of water and soak, cleans up；
B, konjaku powder shifts to an earlier date to 2 hours it is put into appropriate water and soaks, treats that it is completely dissolved, it is standby；
C, marine alga, sea-tangle, soya bean after cleaning will be soaked it will be put in pot, adds water cooking 1.5 hours；
D, the well-done materials of step c are beaten with colloid mill；
E, by soak dissolving after konjaku powder be added in solution d, add lemon, edible salt, dietary alkali and glutelin
Powder, makes it be sufficiently mixed dissolving；
F, the solution being well mixed in step e is added in Strong flour carried out and face, and about 20 minutes face time；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Embodiment 2
A kind of alga vermicelli, the raw material matched by following parts by weight is made：
Strong flour：85,
Marine alga：30,
Sea-tangle：15,
Soya bean：10,
Lemon：4,
Dietary alkali：0.8,
Edible salt:：1.8,
Gluten：10,
Konjaku powder：0.4.
The preparation method of above-mentioned alga vermicelli, comprises the following steps：
A, marine alga, sea-tangle, soya bean shifted to an earlier date 12 hours it is put into suitable quantity of water and soak, cleans up；
B, konjaku powder shifts to an earlier date to 2 hours it is put into appropriate water and soaks, treats that it is completely dissolved, it is standby；
C, marine alga, sea-tangle, soya bean after cleaning will be soaked it will be put in pot, adds water cooking 2 hours；
D, the well-done materials of step c are beaten with colloid mill；
E, by soak dissolving after konjaku powder be added in solution d, add lemon, edible salt, dietary alkali and glutelin
Powder, makes it be sufficiently mixed dissolving；
F, the solution being well mixed in step e is added in Strong flour carried out and face, and about 20 minutes face time；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Embodiment 3
A kind of alga vermicelli, the raw material matched by following parts by weight is made：
Strong flour：65,
Marine alga：15,
Sea-tangle：12,
Soya bean：6,
Lemon：2.5,
Dietary alkali：0.6,
Edible salt:：1.4,
Gluten：4,
Konjaku powder：0.2.
The preparation method of above-mentioned alga vermicelli, comprises the following steps：
A, marine alga, sea-tangle, soya bean shifted to an earlier date 12 hours it is put into suitable quantity of water and soak, cleans up；
B, konjaku powder shifts to an earlier date to 2 hours it is put into appropriate water and soaks, treats that it is completely dissolved, it is standby；
C, marine alga, sea-tangle, soya bean after cleaning will be soaked it will be put in pot, adds water cooking 1.5 hours；
D, the well-done materials of step c are beaten with colloid mill；
E, by soak dissolving after konjaku powder be added in solution d, add lemon, edible salt, dietary alkali and glutelin
Powder, makes it be sufficiently mixed dissolving；
F, the solution being well mixed in step e is added in Strong flour carried out and face, and about 20 minutes face time；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Embodiment 4
A kind of alga vermicelli, the raw material matched by following parts by weight is made：
Strong flour：80,
Marine alga：25,
Sea-tangle：14,
Soya bean：9,
Lemon：3.5,
Dietary alkali：0.8,
Edible salt:：1.6,
Gluten：8,
Konjaku powder：0.3.
The preparation method of above-mentioned alga vermicelli, comprises the following steps：
A, marine alga, sea-tangle, soya bean shifted to an earlier date 12 hours it is put into suitable quantity of water and soak, cleans up；
B, konjaku powder shifts to an earlier date to 2 hours it is put into appropriate water and soaks, treats that it is completely dissolved, it is standby；
C, marine alga, sea-tangle, soya bean after cleaning will be soaked it will be put in pot, adds water cooking 2 hours；
D, the well-done materials of step c are beaten with colloid mill；
E, by soak dissolving after konjaku powder be added in solution d, add lemon, edible salt, dietary alkali and glutelin
Powder, makes it be sufficiently mixed dissolving；
F, the solution being well mixed in step e is added in Strong flour carried out and face, and about 20 minutes face time；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
The preferred embodiments of the present invention are the foregoing is only, are not thereby limited the scope of the invention, in the present invention
The equivalent substitution done on the basis of specification, improve, or be used in other related technical fields directly, indirectly, similarly wrap
Include within protection scope of the present invention.
Claims (6)
1. a kind of alga vermicelli, it is characterised in that:The raw material matched by following parts by weight is made：
Strong flour：60-85,
Marine alga：10-30,
Sea-tangle：10-15,
Soya bean：5-10,
Lemon：2-4,
Dietary alkali：0.5-0.8,
Edible salt:：1.2-1.8,
Gluten：2-10,
Konjaku powder：0.1-0.4.
2. alga vermicelli according to claim 1, it is characterised in that:The alga vermicelli is matched by following parts by weight
Raw material is made：
Strong flour：65-80,
Marine alga：15-25,
Sea-tangle：12-14,
Soya bean：6-9,
Lemon：2.5-3.5,
Dietary alkali：0.6-0.8,
Edible salt:：1.4-1.6,
Gluten：4-8,
Konjaku powder：0.2-0.3.
3. alga vermicelli according to claim 1, it is characterised in that:The alga vermicelli is matched by following parts by weight
Raw material is made：
Strong flour：73,
Marine alga：21,
Sea-tangle：13,
Soya bean：8,
Lemon：3.1,
Dietary alkali：0.7,
Edible salt:：1.5,
Gluten：6,
Konjaku powder：0.3.
4. the preparation method of the alga vermicelli according to claim any one of 1-3, it is characterised in that comprise the following steps：
A, marine alga, sea-tangle, soya bean shifted to an earlier date 12 hours it is put into suitable quantity of water and soak, cleans up；
B, konjaku powder shifts to an earlier date to 2 hours it is put into appropriate water and soaks, treats that it is completely dissolved, it is standby；
C, marine alga, sea-tangle, soya bean after cleaning will be soaked it will be put in pot, adds water cooking 1.5-2 hours；
D, the well-done materials of step c are beaten with colloid mill；
E, by soak dissolving after konjaku powder be added in solution d, add lemon, edible salt, dietary alkali and Gluten, make
It is sufficiently mixed dissolving；
F, the solution being well mixed in step e is added in Strong flour carried out and face, and about 20 minutes face time；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, is weighed, packs to obtain finished product.
5. the preparation method of alga vermicelli according to claim 4, it is characterised in that：Subregion is dried in the step h is
Prebake area and main baking zone.
6. the preparation method of alga vermicelli according to claim 5, it is characterised in that：The prebake area controls temperature 10
~15 DEG C, relative humidity 70~80%, drying time accounts for the 30~40% of total drying time；The main baking zone control temperature 25
~30 DEG C, relative humidity 75~85%, drying time accounts for the 60~70% of total drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710533984.3A CN107198110A (en) | 2017-07-03 | 2017-07-03 | A kind of alga vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710533984.3A CN107198110A (en) | 2017-07-03 | 2017-07-03 | A kind of alga vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107198110A true CN107198110A (en) | 2017-09-26 |
Family
ID=59910788
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710533984.3A Withdrawn CN107198110A (en) | 2017-07-03 | 2017-07-03 | A kind of alga vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107198110A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673948A (en) * | 2018-12-14 | 2019-04-26 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt vermicelli and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176523A (en) * | 2006-11-09 | 2008-05-14 | 戴红谱 | Packed soy milk vermicelli and preparation method thereof |
| CN102805310A (en) * | 2012-08-29 | 2012-12-05 | 朱绍泉 | Kudzuvine root noodle and preparation method thereof |
| 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 |
| CN105104997A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Seafood fine dried noodle and making method thereof |
-
2017
- 2017-07-03 CN CN201710533984.3A patent/CN107198110A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176523A (en) * | 2006-11-09 | 2008-05-14 | 戴红谱 | Packed soy milk vermicelli and preparation method thereof |
| CN102805310A (en) * | 2012-08-29 | 2012-12-05 | 朱绍泉 | Kudzuvine root noodle and preparation method thereof |
| 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 |
| CN105104997A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Seafood fine dried noodle and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673948A (en) * | 2018-12-14 | 2019-04-26 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt vermicelli and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102018162A (en) | Purple potato noodles and production process thereof | |
| CN104824554A (en) | Unionidae fine dried noodle production method | |
| CN103931913A (en) | Snakehead formula feed and its preparation method | |
| CN104137866A (en) | Egg fruit nutritious biscuit and processing method thereof | |
| CN104366270A (en) | Gumbo-containing vermicelli and preparation method thereof | |
| CN103875755A (en) | Quick-frozen fresh-keeping deep-fried dough stick and making method thereof | |
| CN105104999A (en) | Algae fine dried noodle and making method thereof | |
| CN103891820A (en) | Fruit biscuit powder and preparation method thereof | |
| CN101664134B (en) | Processing method of vegetable protein sausage | |
| CN103710252B (en) | A kind of straw mushroom vinegar preparation method | |
| CN106819352B (en) | Preparation method of pearl plum flavor fruitcake | |
| CN108813351A (en) | A kind of non-fried production method for squeezing out instant noodles of high-content potato | |
| CN108130260A (en) | A kind of selenium-rich pear vinegar and its preparation process | |
| CN107198110A (en) | A kind of alga vermicelli and preparation method thereof | |
| CN101991050A (en) | Rice noodles with stuffing and processing method thereof | |
| CN104304973A (en) | Health care noodles containing Pennisetum sinese and preparation method thereof | |
| CN104509780A (en) | Undaria pinnatifida nutrition noodle and production method thereof | |
| CN106072139A (en) | A kind of preparation method of instant type mixing green vegetable | |
| KR101254696B1 (en) | Method of preparing seaweed makgeolli | |
| CN104256357A (en) | Preparing method of flower mushroom fungus powder dried noodles | |
| CN101352218A (en) | Leisure bean product | |
| CN110063490A (en) | A kind of Cortex Eucommiae bean sheet jelly and preparation method thereof | |
| CN109463610A (en) | Edible fungus cluster dough sheet product and preparation method | |
| CN109601756A (en) | A kind of animal feed and preparation method thereof | |
| CN103099116A (en) | Nutritional noodles made from fresh dried laver juice and processing method of noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170926 |
|
| WW01 | Invention patent application withdrawn after publication |