Instant noodle with stuffing and preparation method thereof

A production method and technology of instant noodles, which are applied in the production of instant noodles with fillings and in the field of instant noodles with fillings, can solve the problems of lack of nutrition, getting angry, etc., and achieve the effect of increasing staple food varieties, rich nutrition, and good nourishing effect

Inactive Publication Date: 2015-12-23
钟静涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Yet another object of the present invention is to provide a kind of instant noodles with stuffing. Cucumber, corn and potatoes are added to the instant noodles with stuffing of the present invention, which not only solves the problems of lack of nutrition and getting angry easily caused by long-term consumption of instant noodles, but also provides good food for potatoes. Stapleization of the food provides a new food variety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A method for preparing instant noodles with stuffing, comprising the steps of:

[0052] Step 1. In parts by weight, take 8 parts of agar and 2 parts of yeast powder, dissolve them in 150 parts of water, heat at a temperature of 115°C for 2 minutes, dissolve the agar and yeast powder in water, then keep the temperature at 115°C and add Mix 90 parts of wheat flour evenly and make batter. After the batter temperature drops to room temperature, add 10 parts of cucumber water to it and knead it into a dough with a diameter of 5 cm. Finally, the dough with a diameter of 5 cm is made into a 3 mm thick dough. One side skin, the specific method of making the dough with a diameter of 5 cm into a first dough skin of 3 mm is as follows: extruding and aging the dough for 10 minutes at a pressure of 10 MPa and a temperature of 75° C. to make the first dough skin;

[0053] Step 2, in parts by weight, take 65 parts of wheat flour and 30 parts of whole potato flour, add 100 parts of cor...

Embodiment 2

[0061] A method for preparing instant noodles with stuffing, comprising the steps of:

[0062] Step 1. In parts by weight, take 20 parts of agar and 10 parts of yeast powder, dissolve them in 200 parts of water, heat at 120°C for 3 minutes, dissolve the agar and yeast powder in water, then keep 120°C and add Mix 110 parts of wheat flour evenly and make batter. After the batter temperature drops to room temperature, add 10 parts of cucumber water to it and knead it into a dough with a diameter of 8 cm. Finally, the dough with a diameter of 8 cm is made into a 5 mm thick dough. One side skin, the specific method of making the dough with a diameter of 8 cm into a first dough skin of 5 mm is as follows: extrude and mature the dough for 15 minutes at a pressure of 10 MPa and a temperature of 75° C. to make the first dough skin;

[0063] Step 2, in parts by weight, take 70 parts of wheat flour and 35 parts of whole potato flour, add 100 parts of corn water and knead into a dough wit...

Embodiment 3

[0071] A method for preparing instant noodles with stuffing, comprising the steps of:

[0072] Step 1. In parts by weight, take 14 parts of agar and 6 parts of yeast powder, dissolve them in 170 parts of water, heat at 117°C for 2.5min to dissolve the agar and yeast powder in water, then keep 117°C and add to it Add 100 parts of wheat flour, mix well and make batter. After the batter temperature drops to room temperature, add 10 parts of cucumber water to it, and knead it into a dough with a diameter of 7 cm. Finally, make the dough with a diameter of 7 cm into a dough of 4 mm. The first dough, the specific method of making the dough with a diameter of 7cm into a first dough of 4mm is: extruding and aging the dough for 12.5min at a pressure of 10Mpa and a temperature of 75°C to make the first dough ;

[0073] Step 2, in parts by weight, get 67 parts of wheat flour and 33 parts of whole potato flour, add 100 parts of corn water and knead into a dough with a diameter of 7 cm, t...

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PUM

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Abstract

The invention discloses a preparation method for an instant noodle with stuffing. The preparation method comprises the following steps: (1) dissolving the taken agar and yeast powder in water, adding wheat flour and preparing into flour paste, adding cucumber juice, kneading into dough and preparing the dough into a first wrapper; (2) adding wheat flour and mashed potato into corn water, kneading into dough and preparing the dough into a second wrapper; (3) pickling abalone, shredded scallions, light soy sauce and shredded gingers, and then frying, putting into bamboo shoots in spring, fragrant-flowered garlics and watermelon peels, and then frying again, adding potato blocks, mangosteen juice and other seasonings and mixing uniformly, thereby acquiring the stuffing; (4) firstly, bonding the first wrapper with the second wrapper, arranging the stuffing in a bar shape along the length directions of the first wrapper and the second wrapper, and preparing the first wrapper and the second wrapper with the stuffing into a strip; and (5) steaming the strip, and then drying with hot air, thereby acquiring the instant noodle with stuffing. The invention also discloses the instant noodle with stuffing.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a stuffed instant noodle and a method for making the stuffed instant noodle. Background technique [0002] Instant noodles, also known as instant noodles, instant noodles, instant noodles, instant noodles, instant noodles, are a kind of noodle food that can be cooked and eaten with hot water in a short time. Instant noodles are made by steaming and frying shredded noodles to make the shape of the noodles fixed (usually square or round). Ready-to-eat instant food that can be eaten within (usually within 3 minutes). However, long-term consumption of instant noodles is likely to cause problems such as malnutrition and getting angry. As a result, consumers only eat it occasionally, or eat it when traveling, and do not eat it for a long time in daily life, which leads to its sales will not continue to rise. Moreover, when instant noodles are soaked, if the temperature of the water is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/30A23P1/08
CPCA23V2002/00
Inventor 钟静涛
Owner 钟静涛
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