Method for processing instant noodles

A technology of noodles and production methods, applied in the direction of food preparation, food science, application, etc., to achieve good economic benefits, rich nutrition, and non-sticking effects during the shelf life

Inactive Publication Date: 2010-08-18
DANDONG XINMAIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the defects existing in the existing instant noodles, the present invention provides a kind of instant noodles which have no relapse defects when eaten cold, do not stick together when placed, can be stored for a long time, and can be eaten at any time after opening the package

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 A kind of instant noodles making method

[0021] (1) Boil noodle soup: Weigh 15kg of water, add 5kg of pork leg bone, 1kg of pork lean meat, 1.5kg of chicken bone, 0.02kg of salt, and 0.4kg of black pepper into water and boil for 6 hours, then take out the soup;

[0022] (2) Boiling side dish soup: Weigh 15kg of water, mix 5kg of pork leg bone, 1kg of lean pork meat, 1.5kg of chicken bone, 0.02kg of salt, 0.4kg of green onion, 0.4kg of ginger, 0.2kg of garlic, and 0.08kg of five-spice powder. kg, mushroom powder 0.16kg, monosodium glutamate 0.16kg, sugar 0.08kg, white pepper 0.08kg, add water and boil for 6 hours, take out the soup;

[0023] (3) Preparation of side dishes: Boil 1 kg of Chinese cabbage and 0.1 kg of carrots in boiling water for 1 to 3 minutes. After cooling, drench and dry, then add 2 kg of side dish soup, 0.02 kg of salt, and 0.016 kg of chicken essence, and mix well.

[0024] (4) Kneading noodles: Weigh 10kg of flour, add 1.2kg of edible ...

Embodiment 2

[0031] (1) Boil noodle soup: Weigh 15kg of water, add 5kg of beef bone, 1kg of beef, 1.5kg of chicken bone, 0.01kg of salt, and 0.2kg of black pepper into water and boil for 7 hours, then take out the soup;

[0032] (2) Boil side dish soup: Weigh 15kg of water, mix 5kg of beef bone, 1kg of beef, 1.5kg of chicken bone, 0.01kg of salt, 0.2kg of green onion, 0.2kg of ginger, 0.1kg of garlic, 0.04kg of five-spice powder, and mushroom powder 0.08kg, monosodium glutamate 0.08kg, sugar 0.04kg, white pepper 0.04kg, add water and boil for 7 hours, take out the soup;

[0033] (3) Preparation of side dishes: Boil 1 kg of spinach and 0.1 kg of carrots in boiling water for 1 to 2 minutes. Soak the quick-dried vegetables with 1kg of side dish soup until softened, then add 0.01kg of salt and 0.008kg of chicken essence, and mix well.

[0034] (4) Kneading noodles: Weigh 10kg of flour, add 0.6kg of edible salt and 0.04kg of edible alkali to 4kg of noodle soup, and make the noodles into dough ...

Embodiment 3

[0041] (1) Boil noodle soup: Weigh 15kg of water, add 5kg of pork leg bone, 1kg of pork lean meat, 1.5kg of chicken bone, 0.005kg of salt, and 0.1kg of red oil into water and boil for 5 hours, then take out the soup;

[0042] (2) Boil side dish soup: Weigh 15kg of water, 5kg of pork leg bone, 1kg of lean pork meat, 1.5kg of chicken bone, 0.005kg of salt, 0.1kg of green onion, 0.1kg of ginger, 0.05kg of garlic, and 0.02kg of five-spice powder. kg, mushroom powder 0.04kg, monosodium glutamate 0.04kg, sugar 0.02kg, white pepper 0.02kg, add water and boil for 5 hours, take out the soup;

[0043] (3) Preparation of side dishes: Boil 1 kg of rapeseed in boiling water for 1 to 2 minutes, after cooling, drench to make quick-drying dishes. Soak quick-dried vegetables with 0.5kg of side dish soup until softened, then add 0.005kg of salt and 0.004kg of chicken essence, and mix well.

[0044] (4) Kneading noodles: Weigh 10kg of flour, add 0.3kg of edible salt and 0.02kg of edible alkali ...

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PUM

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Abstract

The invention discloses a method for making instant noodles, which comprises the following steps: decocting dough-making soup and side dish soup; making dough by using the dough-making soup; pressing the dough into noodles in a noodle press; and boiling the noodles medium-well in boiling water; mixing the noodles and quickly-dried dishes soaked by the side dish soup; putting the mixture into an oil pot for hot oil soaking; and finally, packaging the noodles into a plastic packing bag, filling nitrogen and enclosing and sealing the opening. The instant noodles have the same mouthfeel and taste as immediately processed fried noodles and contain a certain amount of vegetables. The nitrogen-filled packaging ensures that the noodles have longer quality guarantee period and are non-adherent and extrusion resistant, and the noodles are a convenient and fast food with the advantages of rich nutrition and health and safety. The instant noodles are more suitable for earthquake relief, flood fight, drought fight and other disaster relief, cannot be substituted by any food in case of the lack or absence of water, can completely meet the requirement on healthy, safe, convenient and rapid dinner food of city residents, are easily accepted by urban consumers, and have good economic benefits.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a preparation method of instant noodles. Background technique [0002] With the continuous acceleration of the pace of urban life, convenient and fast food for people's livelihood has become an integral part of the life of urban citizens, but there is still a blank of healthy and safe "dinner" people's livelihood food in the market in my country. Instant noodles with the largest sales volume in the market are usually divided into fried instant noodles and non-fried instant noodles. This kind of instant noodles does not contain water. Although it is easier to eat than dried noodles, it usually needs to be soaked or boiled in boiling water, especially bagged instant noodles. Noodle container, while instant noodles in barrels saves the instant noodle container, but the cost increases. Among them, the amount of vegetables and cabbage is very small, which does not achieve the purpose of i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 辛连忠
Owner DANDONG XINMAIYUAN FOOD
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