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Quick-frozen fresh-keeping heated-type instant noodles with bone soup and preparation method thereof

A noodle soup and fresh bone technology, which is applied in food preparation, food science, application, etc., can solve problems such as single nutritional ingredients and disadvantages to the human body, and achieve the effect of rich nutritional ingredients, far-reaching significance, and filling the gap in the market

Inactive Publication Date: 2013-07-24
王万隆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are fewer types of existing instant noodle soup, and the nutritional ingredients are relatively simple (such as chicken + egg + vegetable noodle soup; pork bone + egg + vegetable noodle soup), and most of them contain preservatives, which are not good for the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A preparation method for quick-frozen fresh-keeping heating instant fresh bone soup noodles, which comprises the following steps:

[0016] 1) Preparation of soup: Mix 500g of beef, 500g of sheep, 500g of pig, 500g of chicken, 500g of fish bones, and 8000g of water in boiling water at 70°C for 20 minutes to remove floating impurities; About) Boil for 30 minutes, change to low heat and simmer for 120 minutes (turn over three times during the period to prevent the pot from burning), and get the boiled soup; add 200g salt, 30g sugar, 30g monosodium glutamate, and 30g sauce to the boiled soup Stir evenly after making the ingredients, put it into a container (such as a box or bowl) and seal it, store it in a cold storage at 0°C, and obtain the soup contained in the container (such as a box or bowl);

[0017] 2) Preparation of noodles: Mix 1000g of flour, 600g of water, and 15g of eggs (whole eggs, 3 eggs) and stir them into granules, put them into a noodle press and press the...

Embodiment 2

[0022] A preparation method for quick-frozen fresh-keeping heating instant fresh bone soup noodles, which comprises the following steps:

[0023] 1) Preparation of soup: Mix 500g of beef, 500g of sheep, 500g of pig, 500g of chicken, 500g of fish bones, and 8,000g of water in boiling water at 90°C for 20 minutes to remove floating impurities; then add 40g of ginger and heat over high heat (100°C About) Boil for 30 minutes, change to low heat and simmer for 120 minutes (turn over three times during the period to prevent the pot from burning), and get the boiled soup; add 200g salt, 30g sugar, 30g monosodium glutamate, and 30g sauce to the boiled soup Stir evenly after making the ingredients, put it into a container (such as a box or bowl) and seal it, and store it in a -15°C freezer to obtain the soup contained in the container (such as a box or bowl);

[0024] 2) Preparation of noodles: Mix 1000g of flour, 600g of water, and 15g of eggs (whole eggs, 3 eggs) and stir them into g...

Embodiment 3

[0029] A preparation method for quick-frozen fresh-keeping heating instant fresh bone soup noodles, which comprises the following steps:

[0030] 1) Preparation of soup: Mix 500g of beef, 500g of sheep, 500g of pig, 500g of chicken, 500g of fish bones, and 8000g of water in boiling water at 100°C for 20 minutes to remove floating impurities; then add 60g of ginger and heat over high heat (100°C About) Boil for 30 minutes, change to low heat and simmer for 120 minutes (turn over three times during the period to prevent the pot from burning), and get the boiled soup; add 200g salt, 30g sugar, 30g monosodium glutamate, and 30g sauce to the boiled soup Stir evenly after making the ingredients, put it into a container (such as a box or bowl) and seal it, and store it in a -45°C freezer to obtain the soup contained in the container (such as a box or bowl);

[0031] 2) Preparation of noodles: Mix 1000g of flour, 600g of water, and 15g of eggs (whole eggs, 3 eggs) and stir them into g...

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PUM

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Abstract

The invention relates to a quick-frozen fresh-keeping heated-type instant noodles with bone soup which is characterized in that bagged noodles frozen at 0-45 DEG C below zero and soup frozen at 0-45 DGC below zero and contained in a container are wrapped into a whole with a film and then stored in a refrigeration house with temperature 0-15 DEG C below zero, wherein the noodles are prepared from 1000g of flour, 600g of water, 15g of egg, 200g of vegetable oil and 40g of animal oil, and the soup is prepared by the steps of cooking soup by using 500g of beef, 500g of mutton, 500g of pork, 500g of chicken, 500g of fish bone, 800g of water and 20-60g of ginger, and then adding 200g of table salt, 30g of sugar, 30g of monosodium glutamate and 30g of sauce into the soup. The noodles with soup can be eaten after being heated and are rich in nutrition.

Description

technical field [0001] The invention relates to an instant noodle soup, in particular to an instant fresh bone soup noodle, which is quick-frozen and then reheated. Background technique [0002] There are fewer types of existing instant noodle soup, and the nutritional ingredients are relatively single (such as chicken+egg+vegetable noodle soup; pork bone+egg+vegetable noodle soup), and most of them contain preservatives, which are harmful to the human body. Contents of the invention [0003] The object of the present invention is to provide a quick-frozen, fresh-keeping, heated and instant fresh bone soup noodle and a preparation method thereof. The soup noodle is heated and eaten. [0004] In order to achieve the above object, the technical solution adopted by the present invention is: a quick-frozen fresh-keeping heated instant fresh bone soup noodle, which is characterized in that it consists of frozen (0~-45°C) bagged noodles, and frozen (0~-- 45°C) The soup containe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L1/39A23L1/09A23L7/113A23L23/00
Inventor 王万隆
Owner 王万隆