Bone-strengthening dried noodles and production method thereof

A production method and technology of dried noodles, applied in the application, food preparation, food science and other directions, can solve the problems of poor eating experience, bad taste, easy paste soup, etc., achieve low fat content, reduce the inherent factors that are easy to deteriorate, and prevent Easy to paste soup effect

Active Publication Date: 2012-05-02
SICHUAN DADUHE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the bone meal-containing dried noodles obtained in this way can meet the needs of people for calcium supplementation, compared with the noodles made of pure flour, the taste is not good, the soup is easy to paste when boiled, and it is easy to deteriorate, resulting in poor eating experience for people.

Method used

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  • Bone-strengthening dried noodles and production method thereof
  • Bone-strengthening dried noodles and production method thereof
  • Bone-strengthening dried noodles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1) Wash the yak bone and put it into the freezing basin, and send it to the freezing room at -40°C for freezing. The freezing time is not less than 24 hours (the equilibrium temperature of the warehouse is greater than -22°C).

[0028] 2) Take out the frozen yak bones and quickly crush them. After crushing, the diameter of the bone particles will be less than 20mm, and the crushing will be completed within 30 minutes after leaving the warehouse. During the crushing process, the bovine bones should be prevented from being over-thawed (the temperature should not be higher than 0°C). conducive to crushing;

[0029] 3) Steaming of crushed bone grains: use a steam pressure kettle with a constant temperature of 121°C, a pressure of 0.11 MPa, and a time of 120 minutes.

[0030] 4) Use a strainer to filter out the grease, and rinse twice with boiling water to drain the water, so that the residual fat of the bone grains is less than 3%.

[0031] 5) Send it to a pre-cooler at -5...

Embodiment 2、3

[0039] The difference from Example 1 is shown in Table 1, and other steps are the same:

[0040] Table 1

[0041]

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Abstract

The invention relates to the technical field of noodles and production methods thereof, in particular to bone-strengthening dried noodles and a production method thereof. The technical problem to be solved is to provide bone-strengthening dried noodles. The bone-strengthening dried noodles are low in fat content and long in quality guarantee period. The quality guarantee period comprises plant starch, auxiliary materials, bone starch, wherein the fat residual amount of the bone starch is less than 3 percent of the total weight of the bone starch. The bone-strengthening dried noodles offer good mouthfeel, are clear in noodle soup during cooking, high in content of natural biological active calcium and easy for digestive absorption, the consumption concept of food cures better medicine is changed, and the demands for calcium supplement of people are satisfied. In addition, the bone-strengthening dried noodles are low in fat content, and internal factors of being deteriorated easily are reduced, so the quality guarantee period of the noodles is prolonged.

Description

technical field [0001] The invention relates to the technical field of dried noodles and a production method thereof, in particular to bone-strengthening dried noodles and a production method thereof. Background technique [0002] Disclosed in the existing patent a lot of preparation methods that contain bone meal dried noodles, as CN1305736A and CN102028146A, but all are to be pulverized into bone meal with whole bone (comprising bone marrow, grease), then join in the flour and make according to conventional noodle production method. Although the bone meal-containing dried noodles obtained in this way meet the needs of people for calcium supplementation, compared with the noodles made of pure flour, the taste is not good, the soup is easy to paste when boiled, and it is easy to deteriorate, causing people's eating experience to be poor. Contents of the invention [0003] The first technical problem to be solved by the present invention is to provide bone-strengthening dri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 杨富荣
Owner SICHUAN DADUHE FOOD
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