| 摘要 |
PURPOSE:To prepare noodles containing krill paste having high nutrient value and excellent as a natural pigment, by mixing wheat flour with krill paste, water and enzyme, kneading the mixture, and forming in the form of noodles. CONSTITUTION:Wheat flour is mixed with about 30wt% (based on the wheat flour) of krill paste, about 30% of water and about 0.5% of complex enzyme extracted from pineapple, and the mixture is kneaded and formed in the form of noodles. The natural pigment of the krill colors the noodle in pink color, and the noodle has the taste and flavor of shrimp. It has high nutrient value of proteins, and further contains vitamin A, B2, Ca, etc. The fishy smell of the krill paste can be eliminated by the addition of enzyme. The noodle is preservable for a long period, and dried noodles, wheat noodles, macaroni, etc. can also be manufactured by this process. |
