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Cordyceps sinensis flowers instant noodle preparation method and instant noodle prepared by the preparation method

A production method, the technology of Cordyceps flower, which is applied in the field of food processing, can solve the problems of unfavorable cardiovascular health, low nutritional value, insufficient protein intake, etc., and achieve the effects of enhancing the body's immunity, high nutritional value, and convenient and quick consumption

Inactive Publication Date: 2015-11-18
福家欢食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutritional value of traditional instant noodles is not high, and long-term consumption can easily lead to insufficient intake of protein, vitamins, and minerals. At the same time, the palm oil used in fried instant noodles is a kind of saturated fat, and its saturated fatty acid content is as high as 50%, which is harmful to cardiovascular health. It is extremely unfavorable to the health of the human body, and the oil is prone to produce various peroxides and other substances that are not conducive to health during the repeated high-temperature frying process

Method used

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  • Cordyceps sinensis flowers instant noodle preparation method and instant noodle prepared by the preparation method
  • Cordyceps sinensis flowers instant noodle preparation method and instant noodle prepared by the preparation method

Examples

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Effect test

Embodiment 1

[0025] Embodiment 1: a kind of Chinese caterpillar fungus flower instant noodle is made by following steps:

[0026] (a) In terms of parts by weight, wash 10 parts of Cordyceps flowers, add 48 parts of water, boil for 2 hours on low heat, separate the soup from the residue of Cordyceps flowers after cooling, and obtain 35 parts of Cordyceps flowers boiled soup and 8 parts Cordyceps flower residue;

[0027] (b) In parts by weight, take 110 parts of wheat flour, 12 parts of tapioca starch, 0.5 parts of edible alkali, and 0.5 parts of edible salt, add 35 parts of Cordyceps flower boiled soup to stir and make noodles;

[0028] (c) After the dough is made, it is made through conventional processes such as aging, calendering, shredding, and steaming;

[0029] (d) After cooking, the noodles are stretched through an oil tank at a temperature of 50°C, and the oil in the oil tank keeps circulating. After oiling, the noodles are cut into the noodle box and drained to obtain noodle block...

Embodiment 2

[0034] Embodiment 2: a kind of Chinese caterpillar fungus flower instant noodle, is made by following steps:

[0035] (a) In parts by weight, wash 12 parts of Cordyceps flower, add 45 parts of water, boil for 2 hours on low heat, separate the soup and the residue of Cordyceps flower after cooling, and obtain 30 parts of Cordyceps flower boiled soup and 10 parts Cordyceps flower residue;

[0036] (b) In parts by weight, take 90 parts of wheat flour, 10 parts of tapioca starch, 0.4 parts of edible alkali, and 0.4 parts of edible salt, add 30 parts of Cordyceps flower soup to stir and knead the noodles;

[0037] (c) After the dough is made, it is made through conventional processes such as aging, calendering, shredding, and steaming;

[0038] (d) After cooking, the noodles are stretched through an oil tank with a temperature of 40°C, and the oil in the oil tank keeps circulating. After the oil is cut off, the noodles are cut into the noodle box and drained to obtain noodle block...

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Abstract

The present invention relates to a cordyceps sinensis flowers instant noodle preparation method and an instant noodle prepared by the preparation method. Cordyceps sinensis flowers are washed and cleaned, water is added and the Cordyceps sinensis flowers and water are boiled with a slow heat, and cooled to obtain a cordyceps sinensis flowers boiled soup juice and a cordyceps sinensis flowers residue; wheat flour, tapioca starch, edible alkali, edible salt are added into the cordyceps sinensis flowers boiled soup juice and the stirring and dough rolling is conducted; conventional processes of curing the prepared dough, rolling, shredding, and cooking are conducted; the cooked noodle is stretched in an oil tank at a temperature of 30-60 DEG C with oil and fat in the oil tank keeping a circulating flow, the oil treated noodle is cut and put into noodle boxes to drain oil and obtain noodle blocks, and the noodle blocks are then subjected to far-infrared drying and shaping, and cooled to obtain the instant noodle cakes; the cordyceps sinensis flowers residue, camellia oil, edible salt, and chicken essence are put into a stirring pot to be heated and stir-fried evenly, and are packaged into seasoning packets in a sterilized environment; and the instant noodle cakes and the seasoning packets are packaged in a sterilized environment to obtain the cordyceps sinensis flowers instant noodle. The cordyceps sinensis flowers instant noodle has advantages of being safe and healthy, and high in nutritional value, and having health-care functions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to instant noodles and a preparation method thereof. Background technique [0002] Along with the progress and development of modern society, the rhythm of life and work is getting faster and faster, and instant noodle food is favored by consumers, especially young people and office workers because of its portability and convenience of eating. However, the nutritional value of traditional instant noodles is not high, and long-term consumption can easily lead to insufficient intake of protein, vitamins, and minerals. At the same time, the palm oil used in fried instant noodles is a kind of saturated fat, and its saturated fatty acid content is as high as 50%, which is harmful to cardiovascular health. It is extremely unfavorable to the health of the human body, and the oil is prone to produce various peroxides and other substances that are not conducive to human h...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/162A23L1/30A23L1/28A23L7/109A23L7/113
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/31A23V2200/326A23V2200/318A23V2250/206
Inventor 陈壮华谢桂勉黄锦爱
Owner 福家欢食品股份有限公司
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