Spinach-carrot instant noodles

A carrot, instant noodle technology, applied in application, food preparation, food science and other directions, to achieve the effect of preventing stroke, high vitamin content, and preventing dry eye syndrome

Inactive Publication Date: 2011-05-18
西安美立方产品设计开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of instant noodles with spinach and carrots, to solve the problem that the vitamin content of instant noodles is too low, and to avoid the destruction of vitamins caused by the frying and dehydration of instant noodles at the same time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of instant noodles with spinach and carrot, its dough cake comprises wheat flour, vegetable oil, starch, edible salt, gluten powder, food additives, is characterized in that: dough cake also comprises carrot, spinach, wherein, the weight ratio of wheat flour, carrot, spinach 10:1:1.5, the weight of the carrot is based on the weight after peeling, and the weight of the spinach is based on the weight after picking, washing and removing the roots; the starch, edible salt, gluten, food additives, carrot , spinach are ingredients; the food additives include sodium glutamate, potassium carbonate, sodium tripolyphosphate, sodium carbonate, sodium hexametaphosphate, sodium pyrophosphate, guar gum, gardenia yellow, turmeric, riboflavin , safflower yellow;

[0033] 1. The production of instant noodle cakes includes the following steps:

[0034] 1) Sift 45 kg of wheat flour;

[0035] 2) Mix the sieved wheat flour with the ingredients, among them, wash and peel the ca...

Embodiment 2

[0045] Embodiment 2 is basically the same as Embodiment 1, the difference is: the instant noodle cake making step 1), take 50 kg of wheat flour and sieve; 2), the sieved wheat flour is mixed with ingredients, wherein, the washed The peeled carrots weigh 5 kg, beat them into carrot juice, and put them in the noodle mixer. Wash and remove the spinach, which weighs 7.5 kg, boil them in boiling water, cool them in cold water, drain the water and put them in 8) Frying and dehydration, that is: put the instant noodle cake into an oil pan with an oil temperature of 120°C for frying, and the frying time is 6 minutes.

Embodiment 3

[0046] Embodiment 3 is basically the same as Embodiment 1, the difference being: the described instant noodle cake making step 1), take 55 kg of wheat flour and sieve; 2), the sifted wheat flour is mixed with ingredients, wherein, the washed The peeled carrots weigh 5.5 kg, beat them into carrot juice, and put them in the noodle mixer. Wash and remove the spinach, which weighs 8.25 kg, boil them in boiling water, cool them in cold water, drain the water and put them 8) Frying and dehydration, that is, put the instant noodle cake into an oil pan with an oil temperature of 120°C for frying, and the frying time is 7 minutes.

[0047] Aspects of the present invention just extend the frying time of the original common instant noodles from 4-5 minutes to 6-7 minutes by adjusting the speed of the variable speed machine driving the conveyor belt. The advantage of this method is that it is simple and easy to implement. On the basis of the original production line It can be implemented ...

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PUM

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Abstract

The invention relates to instant noodles, in particular to spinach-carrot instant noodles. The noodles cake comprises wheat flour, vegetable oil, starch, edible salt, gluten powder and food additive, and is characterized by further comprising carrot and spinach, wherein the weight ratio of the wheat flour to the carrot to the spinach is (9-11):1:1.5, the weight of the carrot refers to the weight of the peeled carrot, and the weight of the spinach refers to the weight of the spinach subjected to washing and root removal; and the starch, the edible salt, the gluten powder, the food additive, the carrot and the spinach are all accessories. The instant noodles prepared by the invention are high in vitamin content, are simple and practical to prepare, and can be prepared based on the original production line without changing equipment.

Description

technical field [0001] The invention relates to an instant noodle, in particular to a spinach and carrot instant noodle. belongs to the field of food. Background technique: [0002] Although there are many kinds of instant noodles sold in the market, the noodles of instant noodles are all made up of wheat flour, vegetable oil, starch, edible salt, gluten powder, and food additives, but the seasoning package has changed, and the overall vitamin content of instant noodles is too low. Even if some vitamins are added to instant noodles, the vitamins will be destroyed in large quantities due to the frying and dehydration temperature of instant noodles (the frying and dehydration temperature of instant noodles is 155°C to 160°C) exceeding 130°C. Contents of the invention [0003] The purpose of the present invention is to provide a kind of instant noodles with spinach and carrots, so as to solve the problem that the vitamin content of the instant noodles is too low, and at th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/30A23L33/10
Inventor 王书浩
Owner 西安美立方产品设计开发有限公司
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