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Instant non-fried salted duck egg white-reinforced hot dry noodles and production method thereof

A salted duck egg white, non-fried technology, applied in application, food preparation, food science and other directions, to achieve the effects of increasing edible taste, improving water holding capacity, and improving rehydration

Active Publication Date: 2014-08-13
武汉大汉口食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] As a traditional Chinese food, salted duck eggs are very popular, but salted egg yolks are widely used, resulting in abundant egg white production and limited utilization. Currently, they are mainly used for feed production

Method used

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  • Instant non-fried salted duck egg white-reinforced hot dry noodles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of salted duck egg white enhanced non-fried instant hot dry noodles, composed of 47% flour, 0.2% edible alkali, 1% edible salt, 2% salted duck egg white, 3% acetate starch, 13% fish Prepared from bone broth and surplus water; said percentages are mass percentages.

[0030] The fish bone soup is prepared from 13% grass carp bones, 0.2% cooking wine, 1% edible salt and 85.8% water; said percentage is a mass percentage 。

[0031] The preparation method of the above-mentioned salted duck egg white enhanced non-fried instant hot dry noodles comprises the following steps:

[0032] 1. Grind the dried fish bone into powder, and press the fish bone soup recipe at 120°C for 40 minutes under high pressure;

[0033] 2. Add raw and auxiliary materials according to the formula into the double-shaft double-speed dough mixer and stir evenly;

[0034] 3. Wake up for 40-50 minutes;

[0035] 4. After proofing, the noodles are pressed and stripped by a continuous tablet press; ...

Embodiment 2

[0043] A kind of non-fried instant hot-dried noodles, prepared from 47% flour, 0.2% edible alkali, 1% edible salt, 3% acetate starch and surplus water; said percentage is a mass percentage .

[0044] The preparation method of the above-mentioned non-fried instant hot-dry noodles comprises the following steps:

[0045] 1. Add raw and auxiliary materials according to the formula into the double-shaft double-speed dough mixer and stir evenly;

[0046] 2. Wake up for 40-50 minutes;

[0047] 3. The proofed dough is pressed and stripped by a continuous tablet press;

[0048] 4. Continuous noodles are steamed for 30-40 minutes by a continuous water steamer;

[0049] 5. Slitting and quantifying to form dough cakes;

[0050] 6. Dried and sterilized the dough into the hot air dryer for 30-40 minutes;

[0051] 7. Air cooling;

[0052] Add seasoning packets of various tastes and pack into finished non-fried instant hot dry noodles.

Embodiment 3

[0054] A non-fried instant hot-dry noodle, prepared from 47% flour, 0.2% edible alkali, 1% edible salt, 2% egg white, 3% acetate starch and the rest of water; The percentages are mass percentages.

[0055] The preparation method of the above-mentioned non-fried instant hot-dry noodles comprises the following steps:

[0056] 1. Add raw and auxiliary materials according to the formula into the double-shaft double-speed dough mixer and stir evenly;

[0057] 2. Wake up for 40-50 minutes;

[0058] 3. The proofed dough is pressed and stripped by a continuous tablet press;

[0059] 4. Continuous noodles are steamed for 30-40 minutes by a continuous water steamer;

[0060] 5. Slitting and quantifying to form dough cakes;

[0061] 6. Dried and sterilized the dough into the hot air dryer for 30-40 minutes;

[0062] 7. Air cooling;

[0063] Add seasoning packets of various tastes and pack into finished non-fried instant hot dry noodles.

[0064] Evaluation of sensory and physical ...

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Abstract

The invention relates to instant non-fried salted duck egg white-reinforced hot dry noodles which are prepared from the following raw materials by mass percent: 45%-48% of flour, 0.1%-0.3% of edible alkali, 1%-2% of edible salt, 1%-3% of salted duck egg white, 2%-4% of starch acetate, 10%-15% of fishbone soup and 25%-35% of water. The invention further provides a preparation method of the dry hot noodles. The preparation method comprises the steps of grinding dry fishbone into powder, and carrying out high-pressure treatment at 120 DEGC for 40 minutes according to a fishbone soup recipe; adding raw and auxiliary materials into a double-shaft double-speed dough mixer according to the recipe, and stirring to be uniform; leavening for 40-50 minutes; pressing and slitting leavened dough slices through a continuous slice pressing machine; stewing continuous noodles through a continuous noodle steaming machine for 30-40 minutes; quantitatively slitting to form flour cakes; drying and disinfecting the flour cakes in a hot air dryer for 30-40 minutes; air-cooling; adding various seasoning packets with different flavors, and packaging to obtain a finished product of the instant non-fried hot dry noodles. The hot dry noodles prepared by adopting the method have the flavor of conventional hot dry noodles and are convenient to carry and use and relatively short in rehydration time.

Description

Technical field [0001] The present invention involves a salted duck egg white enhanced non -frying and convenient heat dry noodles and its production methods. [0002] Background technique [0003] The hot dry noodles, that is, the hot noodles of Wuhan, with the Sanxi Dao Noodles, the Weifu Noodles of the Guangdong -wide and Guangxi, Sichuan Noodles, and Northern Fried Noodles, which are also known as the five famous noodles in China.The hot noodles are one of the most famous foods in Wuhan, an inseparable part of Wuhan people's lives, and becoming a representative of Wuhan food in their hearts of snack representatives in the country.The noodles are slender with muscular, yellow and oily, and delicious.Mixed with sesame oil, hemp sauce, shrimp, spiced sauce and other ingredients, which are more distinctive.At present, the production of hot and dry noodles is generally handmade. It is now prepared for food. Due to the trouble of making, inconvenient to carry, it is difficult to me...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/32A23L7/113A23L15/00
CPCA23L7/113A23L15/00
Inventor 刘海元何彩华
Owner 武汉大汉口食品有限公司
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