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Novel stuffed instant noodles

A technology of instant noodles and dough, applied in application, food preparation, food science, etc., can solve problems such as unfavorable health, nutritional imbalance, unfavorable human health, etc., achieve rich taste, easy to carry, and avoid adverse effects on human health

Inactive Publication Date: 2013-10-23
丁立明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of fried instant noodles is that it contains a lot of oil, which is not good for human health, and because oil is easy to oxidize, the oxidation of oil is not only bad for human health, but also produces a stinging smell that affects the taste of instant noodles
With the improvement of people's living standards and nutritional awareness, some weaknesses of fried instant noodles: unbalanced nutrition; serious imbalance of protein, carbohydrate and oil ratio; adverse effects of oil oxidative rancidity on human body; too much saturated fatty acid in palm oil is easy Cause human arteriosclerosis and cardiovascular disease; and the concern about various additives has attracted more and more attention

Method used

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  • Novel stuffed instant noodles

Examples

Experimental program
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Effect test

Embodiment 1

[0014] (1) 100 kg of flour, spray 30 kg of water with 1.5% salt, and stir for 15-20 minutes. 30°C, 30 minutes in a container with a humidity of 90% for secondary aging.

[0015] (2) 10 kg of pork belly, mash it with a meat blender, and then remove the fascia; steam the taro in steam at 100°C for 15-20 minutes, peel it, mash it into taro puree, take 15 kg; sweet potato 5 kg flour, add a little water to make sweet potato flour mash; 3 kg green onion, chopped; 300 grams of salt, 100 grams of monosodium glutamate, 50 grams of sesame oil, mixed with pork puree, sweet potato puree, sweet potato flour mash, and chopped green onion , stir well to make the filling.

[0016] (3) Put the prepared dough and the prepared filling into the noodle barrel and the stuffing barrel of the stuffed noodle machine respectively, extrude through the stuffed noodle machine to make stuffed noodles, cut into about 20 cm long, After boiling in boiling water at 100°C for 2-3 minutes, wash the mucus on th...

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Abstract

The invention discloses novel stuffed instant noodles which belong to non-fried stuffed instant noodle foods and are used for solving the problems that common fried instant noodles are incomplete in nutrition, contain more oil and can generate adverse effects to the health of a human body. The novel stuffed instant noodles adopt a wholly new process flow. The wholly new process flow comprises the following steps that: grain powder is made into a dough, the dough and stuffing are extruded by a stuffed noodle making machine, and extruded stuffed noodles are cut, boiled, washed, acid-pickled, bagged, vacuumized, sealed, sterilized and cooled and then are put into paper bowls to be sealed together with dewatered vegetable packets, minced meat packets and seasoning packets, thus obtaining the stuffed instant noodles with various tastes.

Description

Technical field [0001] The invention belongs to a non-fried instant noodle food with stuffing. Background technique [0002] Most of the instant noodles on the market are solid, and are preserved by frying and drying. Though also have the invention (patent No.: 95113925.8) of instant noodles with stuffing, also be to preserve by frying. The disadvantage of fried instant noodles is that it contains a lot of oil, which is not good for human health, and because oil is easy to oxidize, the oxidation of oil is not only bad for human health, but also produces a thorny smell that affects the taste of instant noodles. With the improvement of people's living standards and nutritional awareness, some weaknesses of fried instant noodles: unbalanced nutrition; serious imbalance of protein, carbohydrate and oil ratio; adverse effects of oil oxidative rancidity on human body; too much saturated fatty acid in palm oil is easy Cause people's arteriosclerosis and cardiovascular disease; an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/30A23L33/10
Inventor 丁立明
Owner 丁立明
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