Constant dehydrated fried noodle blocks and preparation method thereof

A production method and noodle technology, which are applied in food preparation, food science, application and other directions, can solve the problems of unhealthy health, poor taste in dry eating, single nutrition, etc. The effect of rehydration

Inactive Publication Date: 2015-03-25
THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] When people travel, go outing, camp or work in the field, they usually select instant foods that are easy to carry and eat to replenish their energy. And it can be eaten dry or brewed with hot water, but it is usually fried food, which is unfavorable for people's health if eaten fre

Method used

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  • Constant dehydrated fried noodle blocks and preparation method thereof
  • Constant dehydrated fried noodle blocks and preparation method thereof
  • Constant dehydrated fried noodle blocks and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1, make pickled cabbage shredded pork fried noodle block

[0044] 1) To make noodles, the steps are as follows:

[0045] ① Select refined wheat flour and press it into noodles according to the conventional noodle processing procedure;

[0046] ②Put the pressed noodles into a pot filled with boiling water, boil for 2 minutes, take out, cool in water (15°C) for 5 minutes, take 55 parts by weight of noodles, put them into a container of a certain shape and compact them into blocks to obtain noodle blocks.

[0047] 2) Make fried noodle cubes

[0048] ① Prepare the main and auxiliary materials for cooking

[0049] The composition of the main ingredients is as follows: 59 parts by weight of diced lean pork; 50 parts by weight of pickled cabbage (washed); 38 parts by weight of bamboo shoots (washed);

[0050] The auxiliary materials are composed as follows: 13 parts by weight of soybean oil; 5 parts by weight of cooking wine; 2.66 parts by weight of salt; 1.5 par...

Embodiment 2

[0057] Embodiment 2, making shredded pork fried noodles with mushrooms

[0058] 1) Boil noodles

[0059] The steps are the same as step 1) in Example 1.

[0060] 2) Make fried noodles with shredded mushrooms and pork

[0061] Prepare the main ingredients and accessories:

[0062] The composition of the main ingredients is as follows: 50 parts by weight of lean pork; 12 parts by weight of shiitake mushrooms (dry); 60 parts by weight of bamboo shoots (washed);

[0063] The auxiliary materials are composed as follows: 13.5 parts by weight of soybean oil; 5 parts by weight of cooking wine; 2.65 parts by weight of salt; 1 part by weight of monosodium glutamate; 3 parts by weight of soy sauce;

[0064] The follow-up operation method is the same as that in Example 1, that is, the vacuum-packed shredded shredded pork fried noodles with shiitake mushrooms are obtained.

Embodiment 3

[0065] Example 3, making chicken fried noodles with mushrooms and fermented soybeans

[0066] 1) Boil noodles

[0067] The steps are the same as step 1) in Example 1.

[0068] 2) Make Chicken Chow Mein with Mushroom and Black Bean Sauce

[0069] Prepare the main ingredients and accessories:

[0070] The main ingredients include: 59 parts by weight of chicken; 5 parts by weight of shiitake mushrooms (dry); 35 parts by weight of green beans;

[0071] The auxiliary materials include: 13.5 parts by weight of tempeh; 18 parts by weight of soybean oil; 5 parts by weight of cooking wine; 2 parts by weight of salt; 1 part by weight of monosodium glutamate;

[0072] Subsequent operation method is the same as in Example 1, namely obtain the chicken fried noodles with mushrooms and fermented black beans in vacuum packaging

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Abstract

The invention discloses constant dehydrated fried noodle blocks and a preparation method thereof. The preparation method comprises the following steps: 1) cooking noodles and pressing the noodles to blocks to obtain noodle blocks; 2) frying a fried dish, wherein the main ingredients of the fried dish are meat and a mixture of at least one of the food materials: soybeans, edible mushrooms, pickled cabbages and bamboo shoots; 3) preparing fried noodle blocks, namely, covering the fried dish on the noodle blocks, and then pouring seasoning soup into a container which contains the noodle blocks and the fried dish to obtain fried noodle blocks; 4) quickly freezing the fried noodle blocks, wherein the central temperature of each fried noodle blocks reach below -30 DEG C; and 5) putting the quick-frozen fried noodle blocks under a condition of 93Pa-150Pa to dehydrate and dry to obtain the constant dehydrated fried noodle blocks. According to the constant dehydrated fried noodle blocks disclosed by the invention, as the mixed noodles are quickly frozen, dehydrated and dried in vacuum, sealed and packaged in vacuum to prepare the noodle blocks, the shelf life is prolonged and the rehydration capability of the noodle blocks which are mixed by hot water is improved, and the constant dehydrated fried noodle blocks are convenient to carry and eat, and not only can be eaten in a dried manner but also can be mixed by hot water to eat.

Description

technical field [0001] The invention relates to a dehydrated instant fried noodle block and a production method thereof, belonging to the field of food processing and production. Background technique [0002] When people travel, go outing, camp or work in the field, they usually select instant foods that are easy to carry and eat to replenish their energy. And it can be eaten dry or brewed with hot water, but it is usually fried food, which is unfavorable for people's health. Some scholars have studied a kind of non-fried instant noodles that can be eaten dry and can be brewed in hot water. Although the shortcomings of instant noodles have been overcome, due to the separation of the seasoning package and the bread, the dry taste is not good and the nutrition is single. . Contents of the invention [0003] The object of the present invention is to provide a dehydrated instant fried noodle block and its production method. The fried noodle block produced by the present inve...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L7/113
CPCA23L7/117A23L7/113A23L33/00
Inventor 马天娇韩宇斌卢利群钱平
Owner THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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