Method for producing dry noodle comprising squid with enhanced taste and flavor

摘要

According to the present invention, 1-2 wt% of proteolytic enzymes (protease NP), which use plenty of protein in a squid for commercial purposes, are added in contrast to the weight of the squid and are hydrolyzed at 50°C for 20-24 hours, and thus, a squid hydrolysis solution with a high content of soluble protein and amino type nitrogen is able to be manufactured, and also, a squid is steamed at 100°C for 20-30 minutes and cooled, and then, the squid is shredded and dried at 50-65°C with hot air, and thus, squid powder with a high content of crude fat, polyunsaturated fatty acid, and free amino acid is able to be manufactured. To manufacture squid dried noodles with improved taste and flavor by adding the squid hydrolysis solution and the squid powder, 2-10 wt% of the squid powder is preferably added in contrast to the weight of a mixture of flour and rice powder for manufacturing the dried squid noodles, and 35-50 wt% of the squid hydrolysis solution is preferably added in contrast to the weight of a mixture of the squid powder, flour, rice powder, and salt. Unlike general dried noodles using flour and rice powder, the dried squid noodles have a high content of amino type nitrogen, polyunsaturated fatty acid, and free amino acid, thereby enabling products with biological activity functions to be produced as well as improving taste and flavor.