Sandwich instant noodles and preparation method thereof

An instant noodle and sandwich technology, which is applied in food preparation, application, food science, etc., can solve the problems of large particle size of dry fruit, small relative surface contact area, and large weight, and achieve improved sensory effects, high consistency, and The effect of reducing loss

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

The main reason is that the large-particle dried fruit has a large volume and weight, and the relative area in contact with the surface body is small. It is difficult to firmly adhere to the surface of the surface body through the cooking and frying process of the surface body itself, and it is easy to fall off.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A sandwich instant noodle is characterized in that it is prepared from the following raw materials in parts by weight:

[0024] water 0.32 g

[0025] Starch 0.64g

[0026] Dried fruit 6.4g

[0027] Seasoning 0.64g

[0028] Noodles 4 grams.

[0029] A kind of preparation method of sandwich instant noodles, is characterized in that: carry out according to the following steps:

[0030] Step 1), fully stir the water, starch, dried fruit and seasoning and set aside;

[0031] Step 2) Spray water on the noodle body after shredding, sprinkle the dried fruit stirred in step 1 on the noodle body and then spray water, so that the dried fruit and dried fruit, and the dried fruit and noodle body are in closer contact; in addition, spraying water can further moisten Starch, which provides the necessary conditions for starch gelatinization;

[0032] Step 3) Put the noodle body sprinkled with dried fruit in step 2 into the steamer for cooking. T...

Embodiment 2

[0035] A sandwich instant noodle is characterized in that it is prepared from the following raw materials in parts by weight:

[0036] water 0.28g

[0037] Starch 0.56g

[0038] Dried fruit 5.6g

[0039] Seasoning 0.56g

[0040] Noodles 41 grams.

[0041] A kind of preparation method of sandwich instant noodles, is characterized in that: carry out according to the following steps:

[0042] Step 1), fully stir the water, starch, dried fruit and seasoning and set aside;

[0043] Step 2) Spray water on the noodle body after shredding, sprinkle the dried fruit stirred in step 1 on the noodle body and then spray water, so that the dried fruit and dried fruit, and the dried fruit and noodle body are in closer contact; in addition, spraying water can further moisten Starch, which provides the necessary conditions for starch gelatinization;

[0044] Step 3) Put the noodle body sprinkled with dried fruit in step 2 into the steamer for cooking. T...

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PUM

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Abstract

The invention belongs to the technical field of instant noodle production and in particular relates to sandwich instant noodles and a preparation method thereof. The invention aims at overcoming the defects in the prior art to provide the sandwich instant noodles produced by utilizing the existing instant noodle production process after dried fruits are subjected to technical treatment, and the preparation method thereof, wherein large grain dried fruits can be stably adhered to surface of noodle bodies. The instant noodles contain the dried fruits, thus taste diversity and nutrition richnessof the instant noodles are increased, loss of the dried fruits is reduced, rate of graded product is improved, and sensual effect is improved; by adopting the invention, appearance of a product is novel, and consistency is high, thus being more beautiful and attractive; and clear water and starch raw materials are adopted in the preparation method disclosed by the invention, and no additive is added, thus the preparation method disclosed by the invention is natural, environmentally friendly and energy-saving.

Description

technical field [0001] The invention belongs to the technical field of instant noodle production, in particular to a sandwich instant noodle and a preparation method thereof. Background technique [0002] At present, there are few dried fruit products attached to instant noodle products, and the most common one is the adhesion form of small sesame seeds. Small particles can be firmly adhered to the surface of the surface through the adhesion force generated by the surface during cooking and frying, but it is difficult for large particles of dried fruit such as crushed peanuts, walnuts, melon seeds, and pine nuts to pass through. Adhesion in the above manner. The main reason is that the large-particle dried fruit has a large volume and weight, and the relative area in contact with the surface body is small. It is difficult to firmly adhere to the surface of the surface body through the cooking and frying process of the surface body itself, and it is easy to fall off. Conte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/162A23L1/36A23L7/113A23L25/00
Inventor 姚忠良朴成文杨志
Owner HENAN ZHENGLONG FOOD
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