Preparation method of fried-free instant noodles through twice pasting

A technology of non-fried instant noodles and secondary gelatinization, applied in the field of food manufacturing, can solve problems such as inconvenient logistics and sales, and achieve the effects of convenient storage and transportation, good rehydration, and industrialized manufacturing.

Inactive Publication Date: 2014-08-13
武明德
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this product needs to be transported and stored under frozen conditions, which is inconvenient for logistics and sales

Method used

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Embodiment Construction

[0006] The preparation method of secondary gelatinization non-fried instant noodles, which is realized according to the following process method: kneading noodles---dough treatment---cutting into raw noodles---steaming--8°C--12°C freezing for 10-12 hours-- Thawing—drying to a moisture content of 10-12%—packaging. A seasoning bag is also added in the package, and the seasoning bag may include but not limited to one or more of the following: seasoning, vegetables, diced meat or simmered rice.

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Abstract

The invention discloses a preparation method of fried-free instant noodles through twice pasting, belonging to the field of food manufacturing technology. The preparation method comprises the following steps: steaming raw noodles, freezing at below 8-below 12 DEG C for 10-12h, thawing, drying and packaging. With the adoption of the twice curing processes of steaming and freezing, the fried-free instant noodles have no oil frying defects, and starch in the noodles is pasted for multiple times, so that the noodle has good reconstitution property and is convenient to store and transport after drying, and the industrial production of the fried-free instant noodles is realized.

Description

technical field [0001] The invention belongs to the technical field of food production, in particular to the production of instant food. Background technique [0002] Instant noodles are one of the necessary convenience foods for people to travel or stay at home. Traditional instant noodles are fried and matured. Due to their large oil content and high calories, they do not meet the standards of a healthy diet. In order to solve this problem, people have been exploring the making of non-fried instant noodles. For example, Chinese patent CN00113932.0 discloses a production method of boiled instant food, which includes the following steps: kneading noodles→restoring noodles→rolling→curing→slitting→packaging, and the ripening is to boil the noodles for 1.5-4 minutes , When boiled, the whole piece of noodles or noodles are clamped by the crawler holding net, continuously introduced into boiling water and cooked, and then sent to the drying room. Due to the direct water cooking...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/217A23L19/18
CPCA23L7/113A23V2002/00
Inventor 武明德
Owner 武明德
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