Study on the technology of seaweed juice noodle

In this experiment, the seaweed juice processing method and the optimal formula of seaweed juice noodle were studied. The results showed that the best craft conditions were 2.5% of the soaking liquid concentration, the temperature at 80℃ and the time was 30 min, and the flavorless seaweed juice could be made. Wheat flours, flavorless seaweed juice, NaCl and Na₂CO₃ were mixed in the ratio of 100:80:3.7:0.2 and the better seaweed juice noodle with seafood flavor could be made.