Method for preparing non-fried potato-flavor dry eaten instant noodles and convenient foods

Abstract

The invention relates to a method for preparing non-fried potato-flavor dry eaten instant noodles. The method comprises the following steps of: (1) uniformly stirring table salt, white sugar, aginomoto, mashed potato and water, mixing with wheat flour, modified starch and a swelling agent, and uniformly stirring to obtain dough; (2) pressing the dough in the step (1) into a sheet in the thickness of 0.85-0.90mm through a pressing procedure; and (3) shredding the sheet, cooking, and drying by using hot air to obtain noodle cakes, namely the non-fried potato-flavor dry eaten instant noodles. The instant noodles are rapidly dehydrated in the hot air drying process during preparation, so that a porous structure is formed in the noodles, the non-fried potato-flavor dry eaten instant noodles are crispy in mouthfeel, suitable for dry eating, solve the problem that noodles produced by a non-frying process are hard for dry eating, and can be made into round, square or triangular convenient foods through noodle cake crushing, flavoring, extrusion forming, drying and other procedures, and the convenient foods are novel healthy and delicious leisure snack foods.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing non-fried sweet potato instant noodles and instant food. Background technique [0002] Potato, the scientific name of potato, also known as Yang Shanyu, Yang sweet potato, and yam egg, is known as the world's top five food crops along with corn, wheat, rice, and oats. Potatoes have the reputation of "underground ginseng" because of their rich nutrition. Its tubers contain about 15-25% starch, 2-3% protein, 0.7% fat, 0.15% crude fiber, and are also rich in calcium, phosphorus, iron, potassium and other minerals as well as vitamin C, vitamin A and B family vitamins. So potato food is a recognized nutritious and healthy food, but for a long time, due to processing reasons, the taste when eaten is not good, so the current potatoes are mostly used in wine making, extracting food accessories or as raw materials for feed. low rate. CN200910043060.0 dis...

AI Technical Summary

Problems solved by technology

CN200910083678.X also discloses a processing method of potato instant noodles. Although the patent application provides instant noodles with nutrition and good taste, the fried method makes the product contain "high calorie", "high fat", "nutrition Destruction” and other factors have also changed the quality of potato instant noodles

[0003] Dry noodles, as a small member of the instant noodle family, currently account for more than 10% of the entire instant noodle market, with a market share of nearly 4 billion The products are easy to produce harmful substances when fried at high temperature, and long-term consumption is not conducive to health

And domestic non-fried instant noodles are all suitable for brewing with boiling water or eating after boiling water is cooked at present, and the dry mouthfeel is very hard, can not be eaten dry, makes people very inconvenient when eating; And, the fat content of the instant noodles on the market is higher , so that people also take in a high content of fat while eating instant noodles, which is not conducive to people's health; at the same time, when the fried instant noodles noodles on the market are processed by high-temperature frying in the preparation process, harmful substances are easily produced, It is not suitable for long-term consumption, which also brings inconvenience to people's life

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