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Mixed instant noodles and preparation method thereof

A technology of instant noodles and muddled noodles, which is applied in food preparation, application, food science, etc., can solve the problems of time-consuming, difficult to prepare raw materials, cumbersome procedures of muddled noodles, etc., and achieve low fat content, complete color and flavor, and effective nutrition adjustment balanced effect

Active Publication Date: 2013-08-07
HENAN ZHENGLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the procedure of making muddled noodles by hand is cumbersome, the raw materials are not easy to prepare, and it takes a lot of time, and there is no convenient muddled noodles produced industrially on the market. Therefore, muddled noodles can only be eaten in special restaurants or made at home.

Method used

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  • Mixed instant noodles and preparation method thereof

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Effect test

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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Abstract

The invention relates to mixed instant noodles which can be subjected to industrial production and has local characteristics and a preparation method thereof. The instant noodles are prepared from the following raw materials in parts by weight: 20-40 parts of instant noodle cake, 20-40 parts of pregelatinized corn starch, 17 parts of preserved szechuan pickle, 5 parts of ground peanut, 3 parts offried sesame dehydrated, 2 parts of dehydrated carrot particles, 3 parts of stem vegetable and 1 part of table salt. The raw materials are respectively packaged independently based on the weight parts so as to be prepared into a finish product which has the advantages of being subjected to industrial production, being convenient and fast to eat and being unique in flavor.

Description

technical field [0001] The invention belongs to the technical field of instant noodle production, and in particular relates to an industrially produced instant noodle with local characteristics and a preparation method thereof. Background technique [0002] Confused noodles are a major staple food in northern my country (noodle area), especially in Luoyang, Henan. Due to its complete color, fragrance, and rich nutrition, it has been favored by consumers under the current consumption concept of "delicious, nutritious, and healthy". And sought after, now there are a lot of noodle shops or farm-style manors that are pushing muddled noodles. However, the procedure of making muddled noodles by hand is relatively cumbersome, the raw materials are not easy to prepare, and it takes a lot of time, and there is no convenient muddled noodles produced industrially on the market. Therefore, muddled noodles can only be eaten in special restaurants or made at home. Contents of the inventi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L7/113
Inventor 姚忠良刘真理李芳申凯滕加友
Owner HENAN ZHENGLONG FOOD
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