KR100952307B1 - Process of vegetables noodle roll shrimp - Google Patents

Abstract

PURPOSE: A method for manufacturing rolled shrimp and noodles containing spinach juice is provided to improve nutrient effects in the noodles by mixing manufactured spinach juice noodles with crispy shrimp. CONSTITUTION: A method for manufacturing rolled shrimp and noodles containing spinach juice comprises the following steps: mixing shrimp 85~90 weight%, refined rice wine 10~12 weight%, and ginger 4~6 weight%(100); making seasoning by mixing lettuce 45~50 weight%, onion 2~4 weight%, carrot 3~5 weight%, leek 17~20 weight%, bamboo shoot 8~10 weight%, crushed garlic 8~10 weight%, and ginger 7~9 weight%; manufacturing the spinach juice by a blender after mixing spinach 65~70 weight% and water 30~35 weight%; kneading wheat flour 100~150 parts by weight and the spinach juice 10~30 parts by weight; mixing shrimp and nozzles; frying the noodles; making the noodles containing shrimp and spinach juice; and adding the seasoning on the noodles(500).

Description

Process of Vegetables noodle roll shrimp

The present invention relates to a method for preparing shrimp green noodle, more specifically, to prepare shrimp green noodle, which is rich in texture as well as nutritious, without a complicated manufacturing process. The present invention relates to a method for preparing shrimp green noodle rolls that can be flavored with the fragrance.

As the diet of the people is rapidly westernized, many food cultures are provided.

In accordance with this trend, consumers can choose a variety of food culture to eat a variety of food, a variety of food is being provided so that it can be conveniently consumed at home as well as outside.

In particular, recently, consumers can choose to eat a variety of food regardless of the season, the shrimp (lobster), one of seafood among these foods is generally eaten by steaming, roasting, etc. Even in the case of prawns (soybeans) fried to provide the consumer through the usual method of adding the seasoning.

However, the above-mentioned general shrimp (lobster) cooking method has a problem of inconvenient cooking method in which a complex cooking method and various additives are mixed in order for the consumer to ingest high nutrition, and the shrimp (lobster) is prepared through a simple cooking method. In the case of cooking, there was a problem that the shrimp (sea lobster) could not provide new taste and aroma to consumers other than the original taste and aroma.

In addition, since it does not contain extra nutrients for improving the health of consumers, it cannot flexibly cope with the recent trend of well-being culture, and foods using shrimps are not easily selected by consumers. There was a problem that is difficult to achieve.

The present invention has been made to solve the above-described problems, by mixing the crispy shrimp with green juice noodles prepared using healthy spinach to produce a shrimp green noodle rolls to produce shrimp green noodle rolls containing high nutrition Provides a method of preparing shrimp green noodle rolls that can be provided to.

In addition, without the complex manufacturing process, the texture is molon, nutrition and improved shrimp green noodle rolls can be conveniently prepared and consumers can enjoy a new taste and aroma when eating shrimp green noodle rolls, resulting in shrimp green Promoting consumption of ramen noodles, as well as the sellers that provide them, can increase the income of the material supplier to manufacture them, providing a method of manufacturing shrimp green noodles that can increase the income of the overall food industry will be.

In order to achieve the above object, the present invention, peeling the head and the shell and clean the internal organs of the shrimp trimmed, the shrimp preparation step to base the ginger; After preparing lettuce, onion, carrots, leeks, shiitake, bamboo shoots and crushed finely to form a size of 1 ~ 2cm and then mix with chopped garlic and minced ginger to form a seasoning; After crushing cleanly washed spinach finely and mixed with water to produce spinach green juice through a green juice machine, and put the flour and salt into the prepared spinach green juice and knead to form a cotton and then the noodles formed through the noodle injection machine Extracting green juice noodles preparation step: Wind the noodles prepared through the green juice noodles preparation step to the shrimp formed in the base through the shrimp preparation step and put in the cutting oil to maintain the temperature of 100 ~ 120 ℃ and fry for 3 to 5 minutes Shrimp green noodle forming step to form a green shrimp noodle; And, by mixing the seasoning prepared in the seasoning step prepared with the shrimp green noodle prepared through the shrimp green noodle step fried in a sweetened pan while soy sauce, bean curd, ketchup, sugar, starch, sesame oil, chili oil It can be made by adding a seasoning step of adding.

At this time, in the shrimp preparation step, the mixing ratio of the shrimp, seed, and ginger may be mixed to form a ratio of 85 to 90% by weight, 10 to 12% by weight, and 4 to 6% by weight of ginger, based on 100% by weight of the mixture. Can be.

In addition, in the seasoning step, the lettuce, onion, carrot, leek, shiitake, bamboo shoot, minced garlic, minced ginger mixed ratio of 45 ~ 50% by weight, onion 2 ~ 4% by weight with respect to 100% by weight of the seasoning Can be mixed in the proportion of carrots 3-5% by weight, leek 17-20% by weight, 8-10% by weight, bamboo shoots 8-10%, minced garlic 8-10% by weight, ginger 7-9% by weight. .

In addition, in the green juice surface preparation step, the spinach and water are mixed in a ratio of spinach 65 to 70% by weight, water 30 to 35% by weight with respect to the total 100% by weight to form a spinach green juice, wheat flour mixed with the spinach green juice , The mixing ratio of salt may be added 100 to 150 parts by weight of flour and 2 to 4 parts by weight of salt per 10 to 30 parts by weight of spinach green juice.

In addition, the shrimp formed through the shrimp preparation step, and the green juice surface formed through the green juice surface preparation step 300 of the shrimp 70 to 80% by weight: 25 to 30% by weight of the green noodles of 100% by weight of the total mixture Can be mixed in proportions.

In addition, after mixing the shrimp green noodles prepared through the shrimp green noodle forming step, the seasoning prepared through the seasoning preparation step, soy sauce, bean curd, ketchup, sugar, starch, sesame oil, pepper oil to add a mixing ratio Shrimp green noodles 30-35%, seasoning 60-65%, soy sauce 0.5-1%, soy bean paste 0.5-1%, ketchup 2-4%, sugar 1 ~ 3% by weight, starch 3 to 5% by weight, sesame oil 0.25 to 0.5% by weight, pepper oil may be mixed to achieve 0.25 to 0.5% by weight.

In addition, the starch is preferably used by dipping the water starch soaked in water for 1 to 2 hours.

The present invention as described above can obtain the following effects.

Shrimp green noodle rolls can be prepared by mixing nutritious shrimp and crispy green noodle noodles prepared using healthy spinach to provide consumers with high nutritional shrimp green noodle rolls.

Second, without complex manufacturing process, the texture is molon, nutrition and improved shrimp green noodle rolls can be conveniently prepared and consumers can enjoy new taste and aroma when eating shrimp green noodle rolls.

Third, it is possible to increase the income of the food industry by providing the consumers with the new taste and flavor of shrimp green noodle which can improve their income. Can be achieved.

Specific features and other advantages of the present invention will become more apparent from the following drawings and description of the preferred embodiments.

Prior to describing the present invention, the present inventors can prepare shrimp green noodle rolls having a new taste and aroma to consumers by allowing them to prepare shrimp green noodle which is rich in texture as well as nutrition through a simple manufacturing process. The inventors have proposed a method for preparing shrimp green noodles.

In addition, shrimp green noodle rolls of the name of the present invention can be applied by changing the name in various ways according to the user's selection.

The present invention, as shown in Figure 1, peeling the head and the shell and clean the internal organs clean shrimp, seed preparation, the base of the shrimp prepared by ginger; After washing lettuce, onion, carrots, leeks, shiitake, bamboo shoots finely pulverized to achieve the size of 1 ~ 2cm and mixed with chopped garlic and minced ginger to form a seasoning step (200); After crushing cleanly washed spinach finely mixed with water to prepare a spinach green juice through a green juice machine, the flour and salt was added to the prepared spinach green juice and kneaded to form a surface, and then the formed noodles were pulled out again through a noodle injection machine. Producing green noodle surface preparation step 300: Winding the noodles prepared through the green noodle surface preparation step 300 to the shrimp formed the base through the shrimp preparation step 100 to maintain the temperature of 100 ~ 120 ℃ Shrimp green noodle surface forming step 400 to put in and fried for 3 to 5 minutes to form the shrimp green noodles; And, mixed with the seasoning prepared in the seasoning preparation step 200 to the shrimp green noodle prepared through the shrimp green noodle forming step 400 and roasted through a sweetened soy sauce, bean curd, ketchup, sugar, starch, Sesame oil, chili pepper oil further comprises a seasoning addition step 500 is made.

1) Shrimp Preparation Step (100)

The step is to remove the head and skin and clean the internal organs of the shrimp trimmed, seasoned with ginger.

The shrimp is preferably using a lobster, these shrimps are calcium, taurine, protein, amino acid is a low-calorie high-protein food that is effective in preventing aging, removing impurities in the human body, and osteoporosis and osteomalacia.

In addition, liver detoxification, as well as the function of the kidney is effective.

In this step, the mixing ratio of the shrimp, seed, ginger is mixed to form a ratio of 85 to 90% by weight, 10 to 12% by weight of seed, and 4 to 6% by weight of ginger with respect to 100% by weight of the mixture.

This is to improve the vivid smell and taste of the shrimp (sea) by mixing the seed, ginger, so as to soften the muscle of the shrimp so that consumers can eat smoothly.

In addition, to increase the appetite that is the efficacy of the ginger, the bactericidal and antimicrobial action against the bacteria causing food poisoning, and to obtain the effect of controlling the moisture in the body well.

At this time, the seed and ginger is added to 10 ~ 12% by weight, ginger 4 ~ 6% by weight with respect to the total 100% by weight of the mixture without disturbing the shrimp's mixing ratio of the vivid taste and flavor To improve and soften the muscles of the shrimp.

For example, when the above-mentioned seedling is added below 10% by weight, it is difficult to soften the muscles of the shrimp so as to smoothly eat the consumers when the base of the shrimp (lobster) through the seedling, on the contrary, at the total 100% by weight of the mixture When added in more than 12% by weight, the aroma and taste of the seed is strong and can cause a consumer's rejection when eating, as described above, the seed is mixed in a ratio of 10 to 12% by weight relative to the total 100% by weight of the mixture will be.

In addition, when the ginger is added below 4% by weight based on 100% by weight of the mixture, it is difficult to improve the vivid taste and aroma of shrimp (lobster), and when it is added in excess of 6% by weight based on 100% by weight of the mixture. Ginger's fragrance may become strong and cause consumer's rejection when eating, and the ratio of shrimp (lobster) mixed with the ginger can be lowered and the shrimp (lobster) can not be maximized. The mixing ratio of ginger is most preferably mixed to form a ratio of 85 to 90% by weight of shrimp, 10 to 12% by weight, and 4 to 6% by weight of ginger, based on 100% by weight of the mixture.

In addition, the base of the shrimp with the seed and ginger is the shrimp green noodle forming step (400), and seasoning step (500) to be described later after the shrimp green noodle rolls produced by the consumer when the texture is damaged It is to prevent it from becoming, and the more you chew, the more fragrant it is.

2) Seasoning Preparation (200)

The step is to wash the lettuce, onions, carrots, leeks, shiitake, bamboo shoots and finely pulverized to achieve the size of 1 ~ 2cm and then mix with chopped garlic and minced ginger to form the seasoning.

The step is to form a seasoning for mixing with the shrimp when the shrimp is prepared through the seasoning step (500) of the shrimp after the shrimp preparation step (100).

At this time, the lettuce, onion, carrot, leek, shiitake, bamboo shoot, minced garlic, minced ginger mixture ratio of 45 ~ 50% by weight, onion 2 ~ 4% by weight, carrots with respect to 100% by weight of the seasoning 3 to 5% by weight, leek 17 to 20% by weight, altitude 8 to 10% by weight, bamboo shoots 8 to 10% by weight, minced garlic 8 to 10% by weight, ginger is mixed in a ratio of 7 to 9% by weight.

The lettuce is washed clean and then torn to form a size of 2 ~ 3cm by hand to completely remove the moisture of the lettuce, the onions, carrots, leeks, shiitake, bamboo shoots are washed cleanly and then chopped finely to the size of 2 ~ 5cm To achieve.

The lettuce is rich in vitamin C, which helps the synthesis of carotene and collagen involved in bone formation, and is particularly rich in calcium, which is important for skeletal and tooth formation. To indicate.

In addition, the lettuce has been described to be mixed with the onion, carrot, leek, shiitake, bamboo shoots, minced garlic, chopped ginger as described above in the seasoning preparation step 200, shrimp prepared through the shrimp preparation step according to the user's selection ( If) is provided as a shrimp green noodle rolls through the seasoning addition step 500 to be described later may be provided to the consumer by laying on the bottom of the shrimp green noodle rolls.

The onion is added in order to improve the vivid taste of shrimp (lobster) when mixed with the shrimp prepared through the shrimp preparation step 100 as a ratio of 2 to 4% by weight relative to the total 100% by weight of the seasoning. will be.

At this time, as described above, the onion is mixed in a ratio of 2 to 4% by weight relative to the total 100% by weight of the seasoning so that the bitter taste of the onion does not appear strongly even when improving the vivid taste of the shrimp (sea) will be.

The carrot contains beta carotene, vitamins, potassium, chlorophyll, magnesium, and contains a falcarinol component, which is a natural insecticide, and is highly effective in anticancer activity.

In addition, its efficacy is high in lung cancer, breast cancer as well as senile dyspepsia, hypertension, diabetes.

The carrots are mixed so as to form 3 to 5% by weight relative to 100% by weight of the total mixture constituting the seasoning to achieve the maximum effect without inhibiting the mixing ratio of other seasonings.

The leek, shiitake, bamboo shoots, minced garlic, ginger is 17-20% by weight, 8-10% by weight, 8-10% by weight, bamboo shoots 8-10% by weight, minced garlic 8-10% by weight based on 100% by weight of the mixture constituting the seasoning , Ginger is mixed to achieve 7-9% by weight.

This is to provide consumers with the maximum efficacy without sacrificing the mixing ratio of other mixtures, such as carrots.

For example, the leek is comfortable in the stomach and indigestion is effective, and contains a lot of calcium, phosphorus, vitamin A and vitamin C to boost the body's energy and improve the function of the stomach.

The above-mentioned shiitake mushroom refers to a normal shiitake mushroom, which contains a large amount of anti-cancer and anti-tumor polysaccharide substance retinan, which increases the immune system of the human body, inhibits the proliferation of cancer cells, prevents hypertension, and prevents various adult diseases. .

In addition, the bamboo shoots are rich in protein, minerals, fibrin, lignin, which are effective in preventing constipation by preventing gallstones, strengthening the kidneys and stimulating intestinal peristalsis.

At this time, the bamboo shoots mixed in the seasoning preparation step 200 is preferably used to prevent the other taste of bamboo shoots using rice water.

Since the minced garlic and minced ginger differ only in the amount added, the efficacy thereof is the same as the conventional garlic and ginger, and thus the detailed description thereof will be omitted.

However, the chopped garlic and chopped ginger is added to suppress the smell of the shrimp from the shrimp green noodle rolls when manufacturing the shrimp green noodle rolls through the seasoning addition step 500 to be described later.

In addition, as described above, by mixing to form a mixture of crushed garlic 8 ~ 10% by weight, ginger 7 ~ 9% by weight with respect to 100% by weight of the mixture constituting the mixture to achieve the natural efficacy without inhibiting the mixing ratio of the other mixtures It is.

3) green juice preparation step (300)

The above step is finely crushed clean spinach and then mixed with water to produce spinach green juice through a green juice machine, put the flour and salt into the prepared spinach green juice and knead to form the noodles and noodle injection machine again It is pulled through.

In this step, the spinach and water is mixed in a ratio of spinach 65 to 70% by weight, water 30 to 35% by weight relative to the total 100% by weight to form a spinach green juice, the flour and salt of the mixed with the spinach green juice The mixing ratio is to add 100 to 150 parts by weight of flour and 2 to 4 parts by weight of salt per 10 to 30 parts by weight of spinach green juice.

This is to form spinach green juice rich in nutrients of spinach and to pull out the noodles containing the spinach green juice.

The spinach contains various vitamins such as vitamins A, B1, B2, C, and K. In addition, calcium, phosphorus and iron chlorophyll urea are included to activate blood circulation and separate uric acid that is harmful to the human body. It is effective in rheumatism and gout by allowing it to be released into the body.

In addition, active intestinal gliding and saponin and fibrous intestinal action to improve gastrointestinal disorders, constipation is good for skin beauty.

To form the spinach green juice, the spinach green juice is mixed in a ratio of 65 to 70% by weight and water at 30 to 35% by weight with respect to 100% by weight of the mixture. To make it happen.

For example, when the spinach is added below 65% by weight in a total of 100% by weight of the mixture for forming the spinach green juice formed spinach green is difficult to form a green color, on the contrary, when added to 70% by weight or more, the mixing ratio of water This is because the process of forming spinach green juice can be difficult.

In addition, after the spinach green juice is formed, the flour and salt are mixed, and the spinach green juice-containing noodles are manufactured through a machine for extracting the noodles, and as described above, the flour mixed with the spinach green juice , The salt mixing ratio of 100 ~ 150 parts by weight of wheat flour and 2 ~ 4 parts by weight of salt per 10 ~ 30 parts by weight of spinach green juice so that the spinach green juice is smoothly mixed with flour to form a cotton, the ratio of the salt salt This is too high to prevent the noodles from forming a salty taste.

As described above, the green juice surface preparation step 300 is manufactured through the green juice surface preparation step 300 to provide a health improvement effect to consumers, as well as to flexibly respond to various consumption of food according to the trend of well-being culture. When preparing the shrimp green noodle rolls of the present invention through the seasoning addition step 500 to be described later by mixing the noodles and the shrimp formed through the shrimp preparation step (100) to induce the young and old to eat without a sense of rejection will be.

At this time, when the starch is immersed in water for 1 to 2 hours using water starch taken out to prevent deep frying in oil when fried through the oil in the shrimp green noodle forming step 400 and seasoning step 500 to be described later and In order to make the shine on the shrimp green noodle rolls prepared according to the smooth dough.

4) shrimp green noodle forming step (400)

The step is wound around the cotton prepared through the green noodle surface preparation step 300 to the shrimp formed base of the shrimp through the preparation step (100) and put in a cutting oil to maintain a temperature of 100 ~ 120 ℃ 3 ~ 5 minutes Deep-fried to form shrimp green noodles.

That is, after winding the surface prepared through the green juice surface preparation step 300 to the shrimp formed through the above-prepared shrimp preparation step (100) and put in a cutting oil to maintain a temperature of 100 ~ 120 ℃ and fried for 3 to 5 minutes Will be.

At this time, in the process of forming the shrimp green noodle as described above to fry for 3 to 5 minutes with a cutting oil to maintain the temperature of 100 ~ 120 ℃ when the temperature of the oil falls below 100 ℃ prepared step of the above-mentioned green juice noodles (300 As shown in the above, since the color of the green juice surface containing the nutrition of spinach can be changed, and if it is fried at an oil temperature exceeding 120 ° C, the shrimp can burn quickly. This is because it is the temperature and time to ripen and prevent burning or color change.

As described above, through the shrimp surface green noodle surface forming step 400 it is possible to obtain a variety of nutritious shrimp green noodle rolls.

5) Seasoning Addition Stage (500)

The step is mixed with the seasoning prepared in the seasoning preparation step 200 to the shrimp green noodle prepared through the shrimp green noodle noodle step 400, soy sauce, bean curd, ketchup, sugar, starch Add more sesame oil and chili oil.

This process is to be carried out to add various nutrients after the shrimp and spinach-containing green juice surface smoothly mixed and fried through the above-mentioned shrimp green noodle surface forming step (400).

In addition, the seasoning step 500 is made at the same time as the above-mentioned shrimp green noodle forming step 400 may not be performed according to the user's selection.

In addition, after mixing the shrimp green noodles prepared through the shrimp green noodle forming step 100 and the seasoning prepared through the seasoning preparation step 200, soy sauce, bean curd, ketchup, sugar, starch, sesame oil, pepper The mixing ratio of oil is 30 ~ 35% by weight of shrimp green noodles, 60 ~ 65% by seasoning, 0.5 ~ 1% by weight of soy sauce, 0.5 ~ 1% by weight of soybean paste, 2 ~ 4 ketchup, based on 100% by weight of the total mixture. It is mixed to form a weight%, sugar 1 to 3% by weight, starch 3 to 5% by weight, sesame oil 0.25 to 0.5% by weight, chili oil 0.25 to 0.5% by weight.

This is, after mixing the shrimp formed through the shrimp green noodle surface forming step 100 and the green noodle surface formed through the green juice surface preparation step 300 through the shrimp surface green noodle surface forming step 400, various shrimps rich in nutrition If you get green noodles if you want to get the efficacy of the soy sauce, bean curd, ketchup, sugar, starch, sesame oil, pepper oil without inhibiting the mixing ratio of the shrimp (sea) and green juice as possible.

In particular, the soy sauce, bean curd, ketchup, sugar, starch, sesame oil, pepper oil can be applied to select the amount to be added and the seasoning to be deleted according to the user's selection.

In the above, the shrimp preparation step (100), seasoning preparation step (200), green juice noodles preparation step (300), shrimp green noodle forming step (400), seasoning addition step (500) has been described in order to be made sequentially, but this is the convenience of the user And depending on the environment to be manufactured may be made individually as well as at the same time.

Experimental Example 1

To examine the effect of the taste and texture of shrimp green noodle rolls prepared by the method of manufacturing the shrimp green noodle rolls of the present invention to 30 adults over 20 years old who have previously ingested shrimp The prepared shrimp green noodle rolls were to be ingested.

Accordingly, as shown in the table of [Experimental Example 1], it was found that the taste of shrimp green noodle prepared in the present invention was very good or in good condition among 28 adults among 30 adults, and among 30 adults. In 26 adults, it was found that the texture of the shrimp green noodle prepared through the present invention is very good or in good condition.

As described above, even if consumers eat shrimp green noodle rolls prepared through the manufacturing method of shrimp green noodle rolls, it can be eaten without a sense of rejection and the taste and texture can be provided in a very good or good condition. Could.

While the invention has been shown and described with respect to particular embodiments, it will be appreciated that the invention can be variously modified and varied without departing from the spirit or scope of the invention as provided by the following claims. It will be obvious to those of ordinary skill.

1 is a process flow diagram illustrating a method of manufacturing shrimp green noodle rolls according to the present invention.

         <Code Description of Main Parts of Drawing>

100: shrimp preparation step 200: seasoning preparation step

300: green juice noodle preparation step 400: shrimp green noodle preparation step

500: seasoning step

Claims (7)

Peel off the head and shells and clean the internal organs clean shrimp, prepared by the shrimp preparation step (100);  After washing lettuce, onion, carrots, leeks, shiitake, bamboo shoots finely pulverized to achieve the size of 1 ~ 2cm and mixed with chopped garlic and minced ginger to form a seasoning step (200); After crushing the cleanly washed spinach finely mixed with water to produce a spinach green juice through a green juice machine, and put the flour and salt into the prepared spinach green juice and knead to form a cotton noodle juice through the noodle injection machine again Green juice noodles preparation step 300 to extract the containing noodles; Wind the noodles prepared through the green juice surface preparation step (300) to the shrimp formed the base through the shrimp preparation step (100) and put in the cutting oil to maintain the temperature of 100 ~ 120 ℃ fried for 3 to 5 minutes Shrimp green surface forming step of forming a green juice surface 400; And, Soy sauce, bean curd, ketchup, sugar, starch, sesame oil, while mixing the seasoning prepared in the seasoning preparation step 200 to the shrimp green noodle prepared through the shrimp green noodle surface forming step (400) Shrimp green noodle roll manufacturing method comprising a; seasoning addition step (500) to further add the pepper oil. The method of claim 1, In the shrimp preparation step (100) Shrimp, Jongjong, the mixing ratio of ginger is shrimp green shrimp surface, characterized in that the mixture to form a ratio of 85 ~ 90% by weight, 10 ~ 12% by weight, ginger 4 ~ 6% by weight with respect to 100% by weight of the mixture Manufacturing method of horse. The method of claim 1, In the seasoning preparation step 200 The mixing ratio of the lettuce, onions, carrots, leeks, shiitake, bamboo shoots, minced garlic, minced ginger 45 to 50% by weight of lettuce, 2 to 4% by weight of onions, 3 to 5% by weight of carrots relative to 100% by weight of the seasoning Shrimp and green noodles, characterized in that the mixture of green onion 17-20% by weight, 8-10% by weight, bamboo shoots 8-10% by weight, minced garlic 8-10% by weight, ginger 7-9% by weight Manufacturing method. The method of claim 1, In the green juice surface preparation step 300 The spinach and water is mixed in a proportion of spinach 65 to 70% by weight, water 30 to 35% by weight relative to the total 100% by weight, to form a spinach green juice, The mixing ratio of the flour and salt mixed with the spinach green juice is a method for producing shrimp green noodle rolls, characterized in that 100 to 150 parts by weight of flour and 2 to 4 parts by weight of salt are added per 10 to 30 parts by weight of spinach green juice. The method of claim 1, Shrimp formed through the shrimp preparation step (100), and green juice surface formed through the green juice surface preparation step (300) 70 to 80% by weight shrimp: 25 to 30% by weight of the green noodles total 100% by weight of the total mixture Shrimp green noodle roll manufacturing method characterized in that it is mixed at a ratio. The method of claim 1, After mixing the shrimp green noodles prepared through the shrimp green noodle forming step 100 and the seasoning prepared through the seasoning preparation step 200, soy sauce, bean curd, ketchup, sugar, starch, sesame oil, chili oil The mixing ratio to be added is 30 to 35% by weight of shrimp green noodles, 60 to 65% by weight, 0.5 to 1% by weight of soy sauce, 0.5 to 1% by weight of soybean paste, and 2 to 4% by weight of ketchup, based on 100% by weight of the total mixture. , Sugar 1 ~ 3% by weight, starch 3 ~ 5% by weight, sesame oil 0.25 ~ 0.5% by weight, pepper oil 0.25 ~ 0,5% by weight of the production method of shrimp green noodle rolls characterized in that the mixture. The method of claim 6, The starch is a method for producing shrimp green noodle rolls, characterized in that using water starch soaked in water for 1 to 2 hours.

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