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An instant noodle, non-fried technology, applied in application, food preparation, food science and other directions, can solve the problem of no instant noodles, and achieve the effect of improving food value, good taste and good taste
Inactive Publication Date: 2011-06-22
ZHEJIANG CHENYUN IND
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Problems solved by technology
Although sorghum has the above-mentioned nutritional labeling, it is a kind of health food, and the price is lower than rice, but there is no instant noodle with sorghum as the main raw material in the prior art
Method used
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Embodiment 1
[0010] The noodle block uses sorghum flour as the main raw material, and is made by the following process: kneading the noodles → continuous rolling → rolling into noodles by a rolling machine → folding and cutting by a flower cutting machine → cooking by a cooking machine → drying → cooling → adding Seasoning package → packaging;
[0011] Specifically, it is prepared according to the following production method: the sorghum raw material is peeled and ground into 100 orders and 100 kilograms of sorghum flour as the main raw material, equipped with 1.5 kilograms of salt, 3 kilograms of edible vegetable oil, added to the dough mixer, and added 32 liters of mixed water after stirring. Keep the water temperature at 25°C and continue to stir. The stirring time is 18 minutes. The reconciled dough enters the aging tray through the self-flow pipe. The aging time is 15 minutes. After aging, it is "quiet" at 12°C for 30 minutes. First distributed through the self-flowing pipe, it enters...
Embodiment 2
[0013] Sorghum flour is mixed with wheat flour and starch as the main raw materials, and is prepared by the following process:
[0014] Add water and knead noodles→self-cooked wire extrusion forming→quantitative cutting→drying→cooling→packing;
[0015] Specifically, it is prepared according to the following production method: the sorghum raw material is peeled and ground into 100 kilograms of 90-mesh sorghum flour, mixed with 50 kilograms of wheat flour, 50 kilograms of sweet potato flour, 3 kilograms of salt, and 6 kilograms of edible vegetable oil are added to the dough mixer for stirring , after stirring evenly, add 64 liters of mixed water, continue to stir, and stir for 18 minutes. Add the above-mentioned materials that have been stirred and mixed into the self-cooking extruder, and extrude them into corrugated instant noodles through friction and self-cooking. The instant noodles are then quantitatively cut by a cutting machine, conveyed by a conveyor belt to a dryer for...
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Abstract
The invention relates to non-fried broomcorn instant noodles and belongs to the technical field of instant food, namely instant noodles. The non-fried broomcorn instant noodles are characterized in that: the dough is prepared from broomcorn flour serving as main raw material or broomcorn flour, wheat flour and starch which serves as main raw material; the process method comprises the following steps of: kneading the dough; rolling continuously; rolling into noodles by using a bar mill; folding patterns and cutting off the dough by using a pattern-folding cut-off machine; cooking by using a cooking machine; drying; cooling; adding flavoring bags; and packaging; or the process method comprises the following steps of: kneading the dough with water; extruding the dough into formed strips when the dough is cooked automatically; quantitatively cutting off the dough; drying; cooling; adding flavoring bags; and packaging. Nutritional ingredients which the broomcorn comprises are utilized completely; in particular, the content of nutritional ingredients required by growth and development of a human body very much, such as palmitic acid, lignoceric acid, heptadecanoic acid, oleic acid, linoleic acid, isolinoleic acid and the like, is far higher than that in fat in rice and wheat, so the non-fried broomcorn instant noodles with low cost and good value are provided for youngsters during growth and development. In addition, a new approach is provided for the broomcorn to be eaten directly; and the edible value of the broomcorn is increased.
Description
technical field [0001] The invention belongs to the technical field of instant food-instant noodles, in particular to non-fried sorghum instant noodles. Background technique [0002] Sorghum is flat in nature, sweet and salty in taste, and is a health food for invigorating the spleen and stomach. Its main components are: crude fiber; protein, the protein content is higher than rice, twice that of rice, including albumin, glutenin, globulin, gliadin, etc.; starch content slightly lower than rice; carbohydrates; millet Its content is much higher than that of rice and wheat, among which palmitic acid, tetradecanoic acid, heptadecanoic acid, oleic acid, linoleic acid, isolinoleic acid, etc. are very necessary for human growth and development; minerals: calcium , phosphorus, iron, potassium, sodium, magnesium; carotene, vitamin B1, B2, niacin, etc.; it contains a variety of amino acids that are lacking in rice and wheat, which are of great significance for regulating and supplem...
Claims
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Application Information
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