High calcium and nutritious noodle preparation method using low value seafood

The present invention relates to a high calcium and nutritious noodle preparation method using low value seafood. The prepared high calcium and nutritious noodle is composed of the main raw materials in parts by weight as follows: 30-40 parts of wheat flour, 10-20 parts of buckwheat flour, 10-20 parts of soybean meal, 10-15 parts of sea shrimps, 5-10 parts of kelp powder, 5-10 parts of potato flour, 5-8 parts of Chinese yam powder, 4-8 parts of Chinese water chestnut powder, 0.5-2 parts of purple perilla powder, and 1-2 parts of edible salt. The prepared high calcium and nutritious noodle using low value seafood of the present invention fully utilizes seafood resources, and the prepared noodle is not only rich in lysine, calcium and other mineral substances, but also has good taste, is tough, chewy and smooth, and the noodles are not easy to be adhered with each other and have relative good market application prospects.