Instant-noodles processing method

A processing method and noodle technology are applied in the field of making new instant noodles to achieve remarkable social benefits and convenient eating

Inactive Publication Date: 2012-07-25
DANDONG XINMAIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the defects existing in the current instant noodles and their production methods, the present invention provides a kind of noodles that has no retrograde defects when eaten cold, does not stick when placed, can be stored for a long time, has a good taste and appearance, can be eaten after opening the package, and can be used on an industrial scale. A kind of instant noodle processing method produced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 A kind of instant noodle processing method:

[0031] 1 Ingredients: Weigh 70kg of wheat flour, 15kg of tapioca modified starch, and 15kg of gluten powder in parts by mass, and mix them evenly;

[0032] 2 kneading

[0033] 2.1 Kneading dough: Based on the total amount of the above ingredients, weigh 1kg of moisture retaining agent maltose syrup, 0.5kg of vinegar, 2kg of edible salt, 0.5kg of vegetable oil, 0.5kg of thickener Artemisia gum, and 2kg of emulsifier fatty acid monoglyceride , acidity regulator lactic acid 0.2kg, antioxidant tea polyphenol 0.02kg and preservative nisin 0.02kg, dissolved in 35kg of drinking water, and then the above liquid and the mixed powder of the ingredients were stirred and mixed evenly, and the stirring and mixing process was loose Mixing for 3-5 minutes, agglomeration for 3-5 minutes, maturation for 3-5 minutes, plastic enhancement for 3-5 minutes, temperature 25-30°C;

[0034] 2.2 Ripening: keep the kneaded dough in a clo...

Embodiment 2

[0053] Embodiment 2 A kind of instant noodle processing method:

[0054] 1 Ingredients: Weigh 60kg of wheat flour, 20kg of cassava modified starch, and 20kg of gluten powder in parts by mass, and mix them evenly;

[0055] 2 kneading

[0056] 2.1 Kneading noodles: Based on the total amount of the above ingredients, weigh 1.5kg of malt syrup, 1kg of vinegar, 3kg of edible salt, 1kg of vegetable oil, 1kg of artemisia gum, 3kg of fatty acid monoglyceride, 0.3kg of lactic acid, and 0.04kg of tea polyphenols , Nisin 0.03kg, dissolved in 30kg of drinking water, then the above liquid and the mixed powder of the ingredients were stirred and mixed evenly. Minutes, plastic enhancement 3-5 minutes, temperature 25-30 ℃;

[0057] Below with embodiment 1.

Embodiment 3

[0058] Embodiment 3 A kind of instant noodle processing method:

[0059] 1 Ingredients: Weigh 80kg of wheat flour, 10kg of cassava modified starch, and 10kg of gluten powder in parts by mass, and mix them evenly;

[0060] 2 kneading

[0061] 2.1 Kneading noodles: Based on the total amount of the above ingredients, weigh 2kg of malt syrup, 1.5kg of vinegar, 4kg of edible salt, 1.5kg of vegetable oil, 1.5kg of artemisia gum, 4kg of fatty acid monoglyceride, 0.5kg of lactic acid, and tea polyphenols 0.05kg, nisin 0.05kg, dissolved in 40kg of drinking water, then the above liquid and the mixed powder of the ingredients were stirred and mixed evenly, the stirring and mixing process was loosely mixed for 3-5 minutes, agglomerated for 3-5 minutes, matured - 5 minutes, plastic enhancement 3-5 minutes, temperature 25-30 ℃;

[0062] Below with embodiment 1.

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PUM

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Abstract

The invention relates to an instant-noodles processing method, which comprises the following steps of mixing, dough-making, curing, rolling and cutting into strips, steaming, water holding, secondary steaming, secondary water holding, split charging and half sealing, sterilization, complete sealing and packaging. Wheat flour, cassava modified starch and wheat gluten are adopted as main raw materials, food additives are adopted as auxiliary materials, a technique for twice steaming and twice water holding is adopted, and a twice-sealing and twice-sterilization technology is utilized, so that the instant noodles which are free from being adhered when in storage, can be stored for long time, are convenient to eat and have excellent taste and shape are prepared, and the industrialized mass production of the instant noodles can be realized. The instant noodles have feasibility in daily necessities, are suitable for being eaten at home and in traveling, can play an role which cannot be substituted by any other food under the situation of shortage in water or no water and are more applicable to different disaster relief work such as earthquake relief work, flood relief work, drought resistant work and the like, the requirement on convenient and instant dinner food can be satisfied, and a good social benefit can be realized.

Description

technical field [0001] The invention relates to a novel method for making instant noodles, in particular to a method for processing instant noodles that use wheat flour, cassava modified starch, and gluten as main raw materials to be processed into steamed noodles and equipped with various seasoning packets. Background technique [0002] With the continuous acceleration of people's life rhythm, convenient and fast livelihood food has become an important part of people's life, but there is still no healthy, safe, convenient and fast "dinner" livelihood food in the market in my country. The largest instant noodles sold in the market are usually divided into fried instant noodles and non-fried instant noodles. Although this kind of instant noodles is easier to eat than dried noodles, because it does not contain water, it usually needs to be soaked and boiled in boiling water, especially bagged instant noodles also need an instant noodle container, while barreled instant noodles...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/30A23L7/113
Inventor 辛连忠
Owner DANDONG XINMAIYUAN FOOD
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