Fragrant and crispy pork-flavor noodles

A noodle and pork technology, applied in application, food preparation, food science, etc., can solve the problems of time-consuming and labor-intensive cooking, unsatisfactory convenience and speed, and inaccurate addition of condiments, etc., to achieve scientific and reasonable formula, satisfying speed, unique taste effect

Inactive Publication Date: 2013-01-30
宜垦(天津)农业制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the amount of condiments added is not accurate, the taste of the boiled noodles depends entirely on the experience of the operator, and it is time-consuming and laborious to cook, which cannot meet people's needs for convenience and quickness.

Method used

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  • Fragrant and crispy pork-flavor noodles
  • Fragrant and crispy pork-flavor noodles
  • Fragrant and crispy pork-flavor noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A crispy pork-flavored noodle is prepared from the raw materials including the following parts by weight:

[0017]

[0018] The particle size of the dehydrated pork granules was 40 mesh.

Embodiment 2

[0020] A crispy pork-flavored noodle is prepared from the raw materials including the following parts by weight:

[0021]

[0022]

[0023] The particle size of the dehydrated pork granules was 60 mesh.

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PUM

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Abstract

The invention provides fragrant and crispy pork-flavor noodles, which are made from the following raw material in part by weight: 0.5 to 1.0 part of shallots, 2 to 5 parts of dewatered diced meat, 1.0 to 1.5 parts of five spice powder, 2 to 5 parts of powdered sugar, 0.3 to 0.5 part of gourmet powder, 0.5 to 1.0 part of edible salt, 0.5 to 1.0 part of pork flavor, 0.05 to 0.1 part of disodium 5'-ribonucleotide, 35 to 40 parts of water and 85 to 95 parts of wheat flour. The noodles provided by the invention are made based on a scientific and reasonable formula, and offer strong meat smell after being boiled along with diced meat distributed to increase chewy effect. In addition, the noodles are easy to cook by boiling in water with a small amount of edible oil and have high quality and unique mouthfeel.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to crispy pork-flavored noodles. Background technique [0002] Noodles are people's favorite food. The noodles on the market are usually traditional noodles, such as egg noodles, wheat noodles, and mung bean noodles. They have single nutrition and monotonous taste. With the improvement of people's living standards, the quality and taste of noodles are proposed. With more requirements, traditional noodles can no longer meet people's needs. [0003] In addition, when cooking the existing noodles, it is necessary to add edible oil, monosodium glutamate, salt, and even condiments such as vegetables and meat to the water to make it delicious. Due to the inaccurate addition of seasonings, the quality of the cooked noodles depends entirely on the operator's experience, and cooking is time-consuming and labor-intensive, which cannot meet people's needs for convenience and speed. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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