A method for manufacturing the functional chinese noodle containing fish collagen and aqueous chitosan solution is provided to improve specific physical properties of the Chinese noodle and regularly maintain chewy texture. A method for manufacturing chinese noodle containing fish collagen and aqueous chitosan comprises: a step of putting 55~65% by weight of potato or sweet potato starch and 35~45% by weight of functional paste in a kneading device to make dough for chinese noodle; a step of putting the dough into a vaccume to remove the remaining air inside dough; a step of manufacturing a functional chinese noodle with a well-known manufacturing method of chinese noodle. The functional paste comprises: 11~19% by weight of paste comprising potato or sweet potato starch; 2~6% by weight of alpha-kitosan solution whose molecular weigh is 10,000~50,000 and deacetylation degree is 90~95%; 0.1~2.0% by weight of the fish collagen powder; and 73~86.9% weight of water.
展开▼
