Instant fresh noodles, instant fresh vermicelli and instant fresh rice noodles as well as manufacturing method thereof

A production method and fresh noodle technology, applied in the field of instant noodles, instant noodles, instant rice noodles and their production, can solve the problems that have not been seen in media reports and literature records, etc., to enrich product varieties, suppress heat generation and oxidation , The effect of warm and soft or smooth taste

Inactive Publication Date: 2014-03-12
孙平建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] After the applicant has visited a large amount of food markets, and the instant food manufacturers, they have not been able to find a product that is not fried, does not add preservatives, is not dried at high temperature, is also rich in nutrition, and must be ready-to-eat, Easy Noodles or Vermicelli
Moreover, there are no media reports or documented

Method used

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  • Instant fresh noodles, instant fresh vermicelli and instant fresh rice noodles as well as manufacturing method thereof
  • Instant fresh noodles, instant fresh vermicelli and instant fresh rice noodles as well as manufacturing method thereof
  • Instant fresh noodles, instant fresh vermicelli and instant fresh rice noodles as well as manufacturing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0037] 1. Ingredients: 80 kg flour, 5 kg corn starch, 5 kg modified starch, 2.8 kg gluten, 500 g salt, 800 g edible oil, 420 g sodium alginate, 1.3 kg lactic acid;

[0038] 2. Put the prepared ingredients into the vacuum mixer, add 36 kg of water, and mix the dough for 15 minutes under vacuum;

[0039] 3. Cut the dough into small pieces of about 2 kilograms and add them to special twin-screw equipment for extrusion. In a high temperature and high pressure environment of 120℃-150℃, the dough will be cured and sterilized for 2-3 minutes, and the noodle diameter is 1.2mm. After the first 2 kg is emptied, the official product will be released.

[0040] 4. Cut to 300mm after cooling in a high clean environment;

[0041] 5. In a high-clean environment, use vacuum packaging bags at 100 grams per bag;

[0042] 6. Put it in a vacuum packaging machine in a highly clean environment and vacuum package;

Embodiment approach 2

[0044] 1) Mix and add flour 57%, corn starch 6%, modified starch 2%, gluten 3.5%, salt 0.3%, edible oil 3%, sodium alginate 0.2%, water 27%, and lactic acid 1% according to the above ratio. Vacuum dough mixer, mix for 15 minutes to make dough.

[0045] 2) Add the dough to the special twin-screw noodle-making equipment and extrude it, ripen it in a high temperature and high pressure environment of 140°C for 2.5 minutes, and sterilize it and form it.

[0046] 3) Cool the formed noodles and cut them to a length of 20 cm.

[0047] 4) Vacuum bag packaging, vacuum and packaging.

[0048] 5) Put the bag, vegetable bag, and oil bag into the outer packaging bag for packaging.

[0049] 6) The finished product is stored at -10°C, and the shelf life is 12 months.

[0050] The above steps 4 and 5 are all performed in a highly clean environment.

[0051] The edible method of instant noodles, instant noodles and instant noodles of the present invention:

[0052] 1. The noodle soup (powder) method (the t...

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PUM

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Abstract

The invention provides instant fresh noodles, instant fresh vermicelli and instant fresh rice noodles as well as a manufacturing method thereof. The instant fresh noodles, the instant fresh vermicelli and the instant fresh rice noodles are prepared from flour or rice flour, corn starch, modified starch, vital gluten, table salt, edible oil, sodium alginate, water and lactic acid. The manufacturing method comprises the following processing steps: preparing the materials, kneading to form a dough, extruding the dough in special double-screw noodle making equipment, curing for 2-3 min in a high-temperature and high-pressure environment at 120-150 DEG C, shaping, cutting and packaging. In the manufacturing process of the instant fresh noodles, the instant fresh vermicelli and the instant fresh rice noodles, the deep-fry operation is not required and a preservative is not used in the subsequent storage, the drying is not required, and the products are rich in nutrition and have the delicate flavor and quality of home-style noodles; furthermore, the noodles or vermicelli is as convenient as existing instant noodles when being cooked.

Description

Technical field [0001] The invention relates to the field of food, in particular to instant noodles, instant noodles, instant noodles and preparation methods thereof. Background technique [0002] Noodles are our staple food. It has a history of thousands of years. It has been loved by consumers. With geographical differences, it has formed "Southern noodles in the north, people in the north prefer more noodles, and the south prefers vermicelli and more fans." Noodles, vermicelli and vermicelli are delicious, but the process of making noodles and vermicelli is complicated and time-consuming. [0003] In order to allow consumers to eat it conveniently and quickly, the Japanese invented instant noodles, so that people who want to eat only need a little boiling water to eat hot noodles in a few minutes. Because of its convenience and speed, it is loved by customers. According to incomplete statistics from the media, the annual sales volume of instant noodles in the Chinese market in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/09A23L1/10A23L29/30
CPCA23L7/10A23L7/109A23L29/30A23V2002/00A23V2200/08
Inventor 孙平建孙瑞希
Owner 孙平建
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