Tomato sour soup-flavored spread noodles with Guizhou sour soup flavor and processing method thereof

Abstract

The invention discloses a tomato sour soup-flavored sheet pasta with Guizhou sour soup flavor. A dough takes wheat flour, water and palm oil as raw materials; a sauce packet comprises the following raw materials in parts by weight: 30-50 parts of palm oil, 20-40 parts of tomato sauce, 5-15 parts of pickled pepper, 5-10 parts of edible salt, 1-5 parts of shallot, 1-5 parts of garlic, 1-3 parts of pickled ginger, 4-8 parts of chick paste, 0.2-0.5 part of the edible tomato flavor, 0.1-1 part of citric acid, 0.1-1 part of lactic acid, 0.1-1 part of malic acid, 0.1-1 part of capsanthin, 0.025-0.045 part of potassium sorbate, 0.05-0.06 part of d-sodium erythorbate, and 0.0025-0.003 part of ethylenediamine tetraacetic acid disodium; a powder packet comprises the following raw materials in parts by weight: 38-40.8 parts of edible salt, 15-17 parts of dehydrated diced tomato, 8-11 parts of dehydrated tomato powder, 5-8 parts of dehydrated peas, 3-3.5 parts of dehydrated shallot, 3-3.5 parts of white granulated sugar, 2.5-2.8 parts of creamer, 10-12 parts of sodium glutamate, 1.5-2 parts of edible flavor and fragrance and 1.2-1.4 parts of disodium 5'-ribonucleotide. The crude instant noodle is matched with raw materials including the tomato paste, dehydrated tomatoes, pickled pepper and the like, thus restoring the original flavor of Guizhou Miao family sour soup; the tomato sour soup-flavored sheet pasta has the characteristics of being delicious, nutritional and good in flavor, the Sichuan sheet pasta and Guizhou Miao family sour soup are combined to prepare the tomato sour soup-flavored sheet pasta with Guizhou Miao family sour soup flavor.

Description

technical field [0001] The present invention relates to a kind of instant noodle, especially relates to a kind of tomato sour soup-flavored noodle with Guizhou sour soup flavor and its processing method. The Sichuan noodle is combined with Guizhou sour soup, so that the diet culture of Sichuan and Guizhou collides. It belongs to the field of pasta technology. Background technique [0002] In the long-term evolution of noodles, the taste of noodles is constantly being introduced, and the way of making noodles is also striving for perfection. [0003] Different from sliced ​​noodles or pulled noodles, bedding noodles are made of fermented dough, which is flexible, soft and non-sticky. When cooking, the palm-sized noodles are pulled from the dough by pinching and pulling with two palms. Pick up the dough with your hands and tear it into large sheets, which are shaped like a bedding (that is, a quilt cover). After being torn continuously, it is thrown into the boiling water pot...

AI Technical Summary

Problems solved by technology

[0006] In addition, the current deep-fried instant noodles are fast-moving consumer food popular among the public, but due to factors such as food additives and deep-frying processes involved, instant noodles without food additives and non-deep-frying processes have been born.