Bake cooked crisp layer instant noodles and preparation method thereof
A technology of instant noodles and interlayer, which is applied in food preparation, food ingredients containing inorganic compounds, food science, etc. It can solve the problems of increasing the oil content of products and increasing the difficulty of ripening, and achieve the effect of increasing ductility and low oil content
Inactive Publication Date: 2015-10-21
安徽正宇面粉有限公司
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AI Technical Summary
Problems solved by technology
The instant noodles currently used in the market are obtained by frying solid noodles, which will increase the oil content of the product, and the solid noodles will increase the difficulty of ripening during the frying process
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment
[0016] The baked and cooked crispy interlayer instant noodles described in this embodiment are characterized in that they include the following components in parts by weight: high-gluten flour 70, low-gluten flour 55, chitosan 4, egg yolk powder 25, granulated sugar 6, edible Salt 11, ghee 7.5, liquor 3, sodium bicarbonate 1.5, corn flour 45, gluten 4, acetic acid 5, appropriate amount of water.
[0017] described in this example
[0018] The method for preparing crispy interlayer instant noodles cooked by baking is characterized in that it comprises the following steps:
[0019] (1) Mix granulated sugar, edible salt, ghee, white wine, and sodium bicarbonate, add 10-20 times the total weight of water and stir evenly at 40-50°C to obtain a mixed solution for later use;
[0020] (2) Mix chitosan and acetic acid, add water 6-10 times the total weight, heat and stir at 50-70°C for 20-30 minutes to obtain a chitosan solution, take high-gluten flour, low-gluten flour, egg yolk powd...
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The invention discloses bake cooked crisp layer instant noodles. The bake cooked crisp layer instant noodles are characterized by comprising, by weight 60-80 parts of high gluten flour, 50-60 parts of low gluten flour, 3-5 parts of chitosan, 20-30 parts of yolk powder, 4-8 parts of sugar powder, 10-12 parts of edible salt, 6-9 parts of shortening, 2-4 parts of white spirits, 1-2 parts of sodium bicarbonate, 40-50 parts of corn fine powder, 3-5 parts of wheat gluten powder, 4-6 parts of acetic acid and adequate water. According to the bake cooked crisp layer instant noodles, the chitosan, the high gluten flour, the low gluten flour and the yolk powder are adopted to prepare the outer layer, cooked corn fine powder is adopted to prepare the inner layer, an instant noodle block is prepared, the instant noodle block is baked to be mature by adopting a baking mode, the prepared product is low in oil content, due to the fact that tenacious power serves as a coating layer, the tractility of the noodles is increased, and the finished product is delicate, crisp, tasty and deeply loved by the masses.
Description
technical field [0001] The invention belongs to the field of instant noodle processing, and in particular relates to baked and cooked crispy interlayer instant noodles and a preparation method. Background technique [0002] Instant noodles are a kind of snack food made of flour mixed with eggs, ammonium bicarbonate, and other auxiliary materials, stirred evenly, and then pressed, cut into strips, fried and other processes. It has a long history. Instant food, easy to carry, very fast development. The instant noodles that adopt in the market obtain by deep-frying by solid noodles, and deep-frying can increase the oil content of this product, and solid noodles can increase ripe difficulty in the process of frying. Contents of the invention [0003] Aiming at the defects and deficiencies in the existing development technology of instant noodles in the market, the invention proposes a baked and cooked crispy interlayer instant noodles and a preparation method. [0004] The t...
Claims
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IPC IPC(8): A23L1/162A23L7/113
CPCA23V2002/00A23V2250/511A23V2250/15
Inventor 曹广领陈淑萍
Owner 安徽正宇面粉有限公司