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Convenient fast-food cold noodle and preparation method thereof

A technology of brewing skin and fast food, which is applied in food preparation, food science, application, etc., to achieve the effect of short rehydration time, short circulation time and rich colors

Active Publication Date: 2015-07-15
宁夏天瑞产业集团现代农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to enrich the types of instant food, solve the freshness preservation of the stuffed skin, and satisfy the problem that consumers can eat the stuffed skin conveniently and quickly anytime and anywhere (it can be eaten after brewing in boiling water for 10-15 minutes)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A kind of convenient fast food instant stuffed skin, its specific preparation method is as follows:

[0050] Step 1: Knead the dough: choose 200g of Xiawang brand high-precision ultra-high-fine powder, add water and knead into a dough.

[0051] Step 2: Wake up the dough: put the kneaded dough into a stainless steel basin, cover and seal it, and let it stand for half an hour at a room temperature of 24°C.

[0052] Step 3: Instant noodles: Take out the waken dough, add 1000g of water to the basin, and put the dough in. Place at room temperature 24°C for 1 hour.

[0053] Step 4: Wash the face: Add excess water to the soaked dough, rub it repeatedly, and change the water continuously until the washed water has no white color, and share 3000g of water. The water for washing the face is all collected together.

[0054] Step 5: Precipitation: Collect all the water used for facial washing and put it into a container, refrigerate and deposit in a refrigerator at 10°C for thre...

Embodiment 2

[0074] The production method of green convenient instant stuffed skin is as follows:

[0075] The 1st step to the 5th step operate and specific embodiment 1 one to.

[0076] Step 6: Select 500g of washed spinach, add 1000ml of water to squeeze the juice, vacuum filter, and the filtrate is set aside.

[0077] Step 7: Addition: Add 500ml of spinach extract, 0.4g of sodium isoVC to the precipitate after discarding the supernatant, and add water until the total weight is three times the weight of the raw flour, that is, 600g. Stir well.

[0078] Remaining steps are the same as the 7th step to the 13th step of embodiment 1.

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Abstract

The invention discloses convenient fast-food cold noodle and a preparation method thereof. The preparation method is characterized by comprises the steps of dough kneading, dough fermentation, dough soaking, dough washing, settlement, addition, wrapper steaming, strip cutting, primary drying, secondary drying and sterilization. According to the cold noodle and the preparation method, the difficulties that the fresh cold noodle is not easy to store and is inconvenient to carry can be solved, the cold noodle is subjected to microwave drying and then subjected to steam drying, the drying time is shortened, the quality guarantee period is prolonged, the cold noodle is convenient to transport after being packaged, and the sale market is widened. According to the convenient fast-food cold noodle and the preparation method, the raw flour adopts ultrahigh-fine flour, and alkaline substances do not need to be added, so that the cold noodle has chewy mouthfeeling, easy to digest, can not hurt the intestines and stomach and is suitable for more people to eat.

Description

Technical field: [0001] The invention relates to a fast food and instant food, in particular to a novel bagged and bowl-packed convenient fast food and instant stuffed skin product. Background technique: [0002] Traditional stuffed (sound: Rang) skin, also known as Liangpi, is a snack made of steamed wheat starch. Although stuffed skin is a snack, it can be used as a staple food to satisfy hunger, or as a dish, as a cold appetizer with wine. Both hot and cold, edible in all seasons. The production process of the stuffed skin is complicated. First, the flour needs to be kneaded into a dough, and then all the gluten is washed out. The remaining wheat starch is added with an appropriate amount of ash, steamed in a basket to form pancakes, and cut into strips. The steamed stuffed skin is crystal clear, add red pepper, garlic, vinegar, mustard and other condiments, stir evenly, the entrance is hot and sour, flexible and chewy, soft and lubricating, hot and sour, delicious, ref...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/105A23L7/104
Inventor 陈燕张磊李伟
Owner 宁夏天瑞产业集团现代农业有限公司
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