Non-fried coarse food grain instant noodles made with normal temperature water

Abstract

The invention relates to non-fried coarse food grain instant noodles made with normal temperature water and belongs to the technical field of instant food namely instant noodles. The non-fried coarse food grain instant noodles are characterized in that: one, two, three or four of buckwheat flour, corn flour, oat meal and wheat flour serve as raw materials; salt, xanthan gum and molecular distillation monoglyceride serve as auxiliary materials; the production process comprises the steps of mixing the raw materials, performing extrusion moulding, ageing, performing rehydration, cooling, soaking, sterilizing, inspecting and packaging to obtain the finished product; the condiment adopts one of sesame oil or pure soybean oil with low freezing point, liquid essence, ginger, garlic and onion; salt, dark soy sauce and edible alcohol serve as raw materials; and the non-fried coarse food grain instant noodles are prepared according to the production process of washing the condiment, dehydrating, cutting and mixing, weighing, frying until the noodles are tasty, separating oil from slag and packaging. The non-fried coarse food grain instant noodles are made only with pure water, mineral waterand cold boiled water; and the flavor and the mouthfeel of the noodles made with the pure water, the mineral water and the cold boiled water is not inferior to those of the noodles made with boiled water of above 85 DEG C, so that people can eat the instant noodles more conveniently.

Description

technical field [0001] The invention belongs to the technical field of instant food-instant noodles, and in particular relates to non-fried coarse grain instant noodles which can be brewed in normal temperature water. Background technique [0002] Because instant noodles do not need to spend time cooking and are convenient to eat, people often take them on business trips. In addition, they are also economical foods for people to deal with three meals a day when they are busy with work, so they are favored by more and more people, but now Instant noodles on the market, such as: fried instant noodles, non-fried instant noodles, instant rice noodles, etc., all need to be boiled with boiling water above 85°C for 3-5 minutes before eating, otherwise people will feel that the noodles are hard and not soft when eating. The auxiliary materials such as oil and monosodium glutamate are difficult to dissolve, and the tastes of ginger and garlic are difficult to soak out. But often mee...

AI Technical Summary

Problems solved by technology

[0002] Because instant noodles do not need to spend time cooking and are convenient to eat, people often take them on business trips. In addition, they are also economical foods for people to deal with three meals a day when they are busy with work, so they are favored by more and more people, but now Instant noodles on the market, such as: fried instant noodles, non-fried instant noodles, instant rice noodles, etc., all need to be boiled with boiling water above 85°C for 3-5 minutes before eating, otherwise people will feel that the noodles are hard and not soft when eating. The auxiliary materials such as oil and monosodium glutamate are difficult to dissolve, and the taste of ginger and garlic is difficult to soak out

But often meet in the life and have pure water, mineral water, cold boiled water when eating instant noodles, but do not have more than 85 degrees boiled water, this brings difficulty and inconvenience to people eating instant noodles