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Preparation method for instant noodles

A production method and noodle technology, which are applied in the field of food processing, can solve problems such as high cost, and achieve the effects of good seasoning taste, saving production and storage, and short process chain.

Inactive Publication Date: 2014-01-15
张斌社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] To sum up, in order to achieve the purpose of freshness, there are usually two methods of processing instant noodles: one is to freeze or store the cooked noodles at low temperature, usually using a quick-freezing process and in a frozen state (the central temperature of the product is below minus 18 degrees Celsius) Storage, transportation and sales, although this method can effectively keep fresh, but its cost is far greater than normal temperature storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] The making process of the instant noodles of the present embodiment is as follows:

[0064] 1. Knead the dough: add the required water into the wheat flour according to the formula ratio, and knead into a wet dough.

[0065] 2. Dough ripening: use a dough ripening machine, according to the requirements of the ripening process.

[0066] 3. Calendering and kneading: Put the matured dough into the kneading machine, and roll it according to the specified number of rolling times to achieve uniform thickness, smoothness, normal color, no broken edges and holes, and good toughness and strength.

[0067] 4. Continuous calendering: Press the calendered and kneaded dough sheet to a thickness of 0.2cm through a continuous calendering machine. Since the dough sheet produced by calendering and kneading process is relatively thick, it will destroy the tissue structure of the dough sheet and cause the formed gluten network to be overstretched, which will cause the gluten to tear, so ...

Embodiment 2

[0076] The production process of this example is the same as that of Example 1, the difference is that the raw materials of the noodles include wheat flour and miscellaneous grain flour added according to the recipe; water is used for kneading the noodles, and vegetable and fruit pulp prepared according to the recipe, and some nutrients are added Supplements and nutritional enhancers; the ingredients used in the conditioning ingredients are not only ingredients, but also Chinese medicinal materials selected according to the formula. Due to the different ingredients in the ingredients, the degree of gelatinization of the noodles is also different under the same heating method. Therefore, in the present embodiment, the noodles are boiled for 50 seconds to meet the requirement of 50% degree of starch gelatinization. The packaging process adopts the utility model patent (patent number: ZL200920033861.4) disclosed by the inventor to complete the packaging process.

[0077] When th...

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Abstract

A disclosed preparation method for instant noodles specifically comprises the following steps: 1) boiling: putting fresh noodles into boiling water and boiling the noodles to have gelatinization degree of 45-65%; 2) cutting; 3) mixing with oil: spraying cooked edible oil on the noodles and mixing uniformly; 4) mixing with seasoning: adding the seasoning into the noodles and mixing uniformly; 5) loading boxes with weighed noodles according to product specification demands; and 6) steaming: steaming with a temperature of 97 DEG C-100 DEG C, heating till the central temperature of the noodles reaches 100 DEG C, and keeping the constant temperature for 40 min or more to obtain the instant noodles. According to the method, the fresh noodles are subjected to once independent gelatinization, are successively impregnated with oil, mixed with the seasoning and subjected to secondary gelatinization, and the two-time gelatinization degree and the central temperature of the noodles are controlled for reaching the demands of packaging, fresh-keeping and ready-to-eat property; and no any antiseptics are used, the finished product does not need refrigeration for preservation, and tests prove that the instant noodles can be stored at room temperature for 60 days or more.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing instant noodles. Background technique [0002] Instant food refers to food that can be eaten directly without heating or after simple heating. Because of its convenience, it is welcomed in the fast-paced life of people in today's society. As a kind of instant food, instant noodles can be prepared in a variety of ways. For example, a patent application (application number: 93102675.x) discloses a fresh-keeping production method for rice noodles, noodles, and rolled noodles. Ultraviolet sterilization, vacuum packaging, and inert gas filling, it can be stored at room temperature for more than 30 days. The patent application (Application No.: 200410037495.1) discloses a method for making Chinese instant noodles. The processing process includes adding preservatives such as compound phosphate and sorbitol ester, aging, cooling, spraying oil, and steril...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L7/113
CPCA23L7/113A23V2002/00A23V2300/38
Inventor 张斌社
Owner 张斌社
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