Mixed instant noodles and preparation method thereof
A technology for instant noodles and muddy noodles, which is applied in food preparation, application, food science and other directions, can solve the problems of time-consuming, complicated procedures for muddy noodles, and difficulty in assembling raw materials, and achieves low fat content, effective adjustment of nutritional balance, color and aroma. full effect
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Embodiment 1
[0019] Embodiment 1: a kind of instant muddled noodles, it is characterized in that: be prepared from following each raw material by weight gram: instant noodle cake 20 grams, pregelatinized cornflour 40 grams, mustard mustard 17 grams, ground peanut 5 grams, fried sesame 3 grams, 2 grams of dehydrated carrot grains, 3 grams of green stems, and 1 gram of salt, which are individually packaged according to the above parts by weight, and then made into finished products.
[0020] The making of described instant noodle cake is the deep-fried instant noodle cake that adopts 4.0mm square knife to produce, adopts traditional instant noodle manufacturing process to produce. The preparation of the pre-gelatinized corn flour is to pre-gelatinize the 40-60 mesh corn flour using the traditional frying process, and after the degree of gelatinization reaches 55-65%, it is cooled to 20°C and packaged separately.
Embodiment 2
[0021] Embodiment 2: a kind of instant muddled noodles, it is characterized in that: be prepared from following each raw material according to weight gram: instant noodle cake 40 grams, pregelatinized cornflour 20 grams, mustard mustard 17 grams, ground peanut 5 grams, fried sesame 3 grams, 2 grams of dehydrated carrot grains, 3 grams of green stems, and 1 gram of salt, which are individually packaged according to the above parts by weight, and then made into finished products.
[0022] The making of described instant noodle cake is the deep-fried instant noodle cake that adopts 4.0mm square knife to produce, adopts traditional instant noodle manufacturing process to produce. The preparation of the pre-gelatinized corn flour is to pre-gelatinize the 40-60 mesh corn flour using the traditional frying process, and after the degree of gelatinization reaches 55-65%, it is cooled to 20°C and packaged separately.
Embodiment 3
[0023] Embodiment 3: a kind of instant muddled noodles, it is characterized in that: be prepared from following each raw material by weight gram: instant noodle cake 25 grams, pregelatinized cornflour 30 grams, mustard mustard 17 grams, ground peanut 5 grams, fried sesame 3 grams, 2 grams of dehydrated carrot grains, 3 grams of green stems, and 1 gram of salt, which are individually packaged according to the above parts by weight, and then made into finished products.
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