A method of manufacturing dried yellow pollack powder by pressurization processing technique and noodles using the dried yellow pollack powder having an antihypertensive function is provided to produce food products with a high angiotensin converting enzyme inhibition activity related with high blood pressure. Dried yellow pollack is peeled, washed, mixed with 80% by weight of water and heated at 121deg.C and 1.5atm for 2hr. The pretreated yellow pollack is cooled to room temperature, precooled to 5deg.C, quickly frozen to -40deg.C and freeze-dried for 30hr to give dried yellow pollack powder. To produce noodles, 100% by weight of wheat flour is mixed with 3% by weight of the dried yellow pollack powder. Then 100% by weight of the mixed powder is kneaded with 1.3% by weight of salt for 18min, aged at room temperature for 30min and extruded with a noodle making machine.
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