| 摘要 |
PURPOSE: A method of manufacturing marsh clam instant noodles is provided to provide more protein and to use a taurine component from marsh clams by mixing marsh clam powder, grain powder, wheat flour, and salt at a fixed ratio. CONSTITUTION: Marsh clam meat obtained from marsh clams is washed, dehydrated, and ground to manufacture a marsh clam meat paste. The marsh clam meat paste is freeze dried and pulverized to obtain marsh clam powder. Mixed compound powder is prepared by mixing 100 parts by weight of the marsh clam powder, 5 to 20 parts by weight of grain powder, 15 to 35 parts by weight of wheat flour, and 2 to 4 parts by weight of salt. The mixed compound powder and water are mixed at a weight ratio of 8:2 to 7:3 and kneaded. Dough is manufactured by aging at room temperature for 2 to 4 hours. The dough is molded into an instant noodle form using a noodle molding machine. The noodle is fried in the edible oil at 150 deg. C for about 20 seconds so that the moisture content of the noodle is 10% or less. The edible oil concealed on the surface of the fried noodle is dried at a room temperature of 15 to 25 deg. C for 18 to 20 hours. The dried noodle is cut to a predetermined length, and selected and packed. [Reference numerals] (S10) Marsh clam powder manufacturing step; (S20) Mixed powder mixing step; (S30) Paste manufacturing step; (S40) Noodle forming step; (S50) Frying step; (S60) Drying step; (S70) Packaging step
|
