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Conveniently carriable diced meat noodle and production method thereof

A technology that is easy to carry and smothered noodles is applied in the functions of food ingredients, the preservation of food ingredients as anti-microbials, food preparation, etc. The effect of sales, nutritional ingredient science, and convenience in carrying and eating

Active Publication Date: 2015-10-14
杜本国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Short shelf life, easy to deteriorate, inconvenient to carry, and inconvenient for long-distance transportation and sales

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 prepares the physalis bag.

[0029] Specifically, it includes the following steps: S11, select fresh and mature parts of vegetables, remove the roots, yellow leaves, and rotten leaves, wash and drain, cut into 3-8 cm long, and change the width and thickness of more than 2 cm to 0.5-2 cm Cut vegetables in between; S12, boil water and keep the temperature at 100°C, add 2%-5% of its mass flour and 0.1% salt to mix evenly, and keep it for 2-10 minutes to get a slightly salty noodle soup , standby; S13, take a clean and dry container with a cover (for example, a fermentation tank), add the noodle soup obtained in step S12, then add 5%-10% of the noodle soup quality leader and 10%-20% noodle soup quality cut vegetables , cover and ferment at 30-45°C to obtain Physalis; S14, take out the pan after cooling, measure and bag every 50g, and carry out vacuum and sterilized packaging.

[0030] It should be noted that the time for natural fermentation to produce physali...

Embodiment 2

[0034] Embodiment 2 prepares stuffed buns.

[0035]Get 25Kg of cleaned pig intestines and cut them into thin strips of 2-3cm for later use. Heat the pot (putting in vegetable oil) to 140-150° C., put in pig intestines and stir-fry repeatedly, so that the moisture content in the pig intestines is reduced to 40%. When the pig intestines are six mature, put 0.2Kg of green onions, 0.5Kg of ginger, 0.1Kg of soy beans, and 0.3Kg of sauerkraut into the pot and stir fry for 0.5 minutes, then add 0.01Kg of star anise powder, 0.01Kg of pepper powder, 0.5Kg of pepper powder, and chicken essence Add 0.05Kg and 0.4Kg of refined salt as condiments into the pot in turn, stir fry again on high heat for 40 minutes, stir fry until half mature (when the saozi is golden yellow), add boiling water, and boil for about 3 minutes. During this process, it is necessary to turn and fry frequently, so that the coloring and odor will be even, and the bottom of the pot will not be sticky. When the pig int...

Embodiment 3

[0038] Example 3 Preparation of dry dough pieces.

[0039] Grind one or several kinds of buckwheat, corn, and wheat into powder, and the fineness of the powder reaches 75-100 mesh; then mix the flour and water with a mass ratio of 1:1.5, and place it in a noodle blending machine Mix for 20 minutes to make a dough; send the dough into a rolling machine and a cutting machine for rolling and cutting into pieces to obtain dough pieces with a thickness of 0.8mm, a width of 2.5mm and a length of 130mm, and then put the dough pieces into 0.075Mpa, 90-110°C curing room for 3-4 minutes, then put the dough into the noodle box, send it into the drying box, keep it at 90°C for 60 minutes, so that the dough Moisture is controlled below 6%, then air-cooled to room temperature;

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PUM

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Abstract

The present invention provides a conveniently carriable diced meat noodle and a production method thereof. The diced meat noodle includes a sour pulp package, a diced meat seasoning package and a dried noodle block with a mass ratio of 1:2:6. The provided conveniently carriable diced meat noodle not only retains the flavor of the traditional diced meat noodle, has scientific nutritional ingredients, does not have any food additives and preservatives, has delicious taste, and is rich nutrition. The finished products of the diced meat noodles are put in aluminum foil bags, subjected to high-temperature sterilization after being exhausted and sealed, are convenient to be carried and eaten, and easy to be transported and sold, and also suitable for industrialized production.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a convenient and portable sausage noodle and a production method thereof. Background technique [0002] Simmered noodles is a traditional flavor food that people like and has a long history. But in the traditional glutinous rice noodles, it is directly eaten after being cooked, or placed in a short period of one to two days, which is not suitable for people's increasing living standards. The shelf life is short, easy to deteriorate, inconvenient to carry, and inconvenient for long-distance transportation and sales. Contents of the invention [0003] The main purpose of the present invention is to overcome the deficiencies of the prior art, to provide a kind of glutinous rice noodles with long shelf life, easy to eat and carry, free of any additives and preservatives, rich in nutrition and a production method thereof. [0004] The invention proposes a convenient and portable simm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/22A23L1/312A23L1/314A23L1/39A23L7/109A23L13/20A23L13/40A23L23/00A23L27/00
CPCA23V2002/00A23V2200/08A23V2200/10
Inventor 杜本国
Owner 杜本国
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