Nutritional, tough and chewy instant noodle cake and making method thereof

A technology of instant noodles and gluten, which is applied to the functions of food ingredients, food science, and applications. It can solve problems such as unsuitable for long-term consumption, single variety, and uneven nutrition, and achieve broad market prospects and market benefits. Good rehydration and nutrition high value effect

Active Publication Date: 2016-01-20
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
View PDF9 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, instant noodles have always been criticized for their uneven nutrition. The main raw materials are one or two raw materials such as wheat or bu

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Nutritional, tough and chewy instant noodle cake and making method thereof
  • Nutritional, tough and chewy instant noodle cake and making method thereof
  • Nutritional, tough and chewy instant noodle cake and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] (1a) Preparation of meat puree:

[0024] Examples 1 to 3 and Comparative Example 1 are based on the raw material formula described in Table 1 and the corresponding process parameters to make meat paste according to the following steps: select fresh meat, clean the fresh meat, remove the fascia, and cut it into Several pieces of meat to obtain the meat; add appropriate seasoning materials according to the weight of the meat, stir evenly, marinate the meat containing the seasoning materials at an ambient temperature of 5~10℃ for 4~12h; then marinate Put a good meat and an appropriate amount of egg yolk into the meat puree processing machine, and process the meat puree for 30min to 90min under the conditions of a processing temperature of 10℃~20℃ and a rotation speed of 500rpm~1000rpm to obtain a high viscosity and Strong elastic meat paste.

[0025] Table 1: Unit: parts by weight

[0026]

[0027] (1b) Preparation of vegetable puree: select fresh vegetables, wash and cut (shre...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Granularityaaaaaaaaaa
Thicknessaaaaaaaaaa
Granularityaaaaaaaaaa
Login to view more

Abstract

The invention discloses nutritional, tough and chewy instant noodle cake and a making method thereof. The method comprises the following making steps that 1, meat paste and vegetable puree are made; 2, flour, starch, egg raw materials, the meat paste, the vegetable puree and flour mixing water are weighed out according to the proportion, and mixed fully and uniformly to be made into dough; 3, the dough is sequentially treated through the steps of rolling, shredding, low-pressure stewing, noodle block cutting, frying, drying and cooling, so that the nutritional, tough and chewy instant noodle cake with high nutritional value, a bright appearance color and good mouthfeel and a reconstitution property is made; the cake has wide market prospects and market benefits.

Description

technical field [0001] The invention relates to the technical field of instant noodle cake and its preparation method, and specifically provides a nutritious chewy instant noodle cake and its preparation method. Background technique [0002] Since the invention of instant noodles, instant noodles have always been one of the favorite foods of consumers, which solves the problem of many consumers eating in special environments and time periods. Instant noodles have many flavors and various styles, which are suitable for a variety of consumer groups. However, instant noodles have always been criticized for their uneven nutrition. The main raw materials are one or two raw materials such as wheat or buckwheat, and the meat and vegetables in the auxiliary materials are also less in quantity and single in variety. Not suitable for long-term consumption. Contents of the invention [0003] In order to overcome the above-mentioned defects, the present invention provides a nutritio...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L7/113A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/5118A23V2250/506
Inventor 柯灵吴丹许川雪
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap