Non-fried instant noodles with flavor of hams

A technology of non-fried instant noodles and instant noodles, which is applied in the field of food processing, can solve the problems of poor taste and low quality, and achieve the effect of delicious taste

Inactive Publication Date: 2016-03-02
会泽蒄玉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although non-fried methods are used for processing in the above methods, there are technical problems of poor mouthfeel and low quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Weigh an appropriate amount of ham, chop it until the particle size reaches 20 mesh, and obtain finely chopped ham, set aside.

[0026] In parts by weight, weigh 9 parts of finely ground ham, 570 parts of flour, 70 parts of tapioca modified starch, 70 parts of cornstarch, 70 parts of wheat starch, 70 parts of gluten and 5 parts of salt, mix well, and place in a vacuum of Add appropriate amount of water and knead the dough for 30 minutes under the conditions of 0.04MPa and 30°C, and then rest the dough for 30 minutes under the condition of 32°C and 75% humidity; after rolling four times, the noodles with a thickness of 0.8mm slices; divided into diamond-shaped noodles; steam at 95°C for 4 minutes; pre-cool at room temperature for 3 minutes; dry at 95°C for 40 minutes, cool, and measure and pack.

Embodiment 2

[0028] Weigh an appropriate amount of ham, chop it until the particle size reaches 10 mesh, and obtain finely shredded ham for later use.

[0029] In parts by weight, weigh 70 parts of finely ground ham, 570 parts of flour, 100 parts of tapioca modified starch, 100 parts of cornstarch, 80 parts of wheat starch, 50 parts of gluten powder and 10 parts of table salt, mix well, and place in a vacuum of Add appropriate amount of water and knead the dough for 30 minutes under the conditions of 0.04MPa and 30°C, and then rest the dough for 30 minutes under the condition of 32°C and 75% humidity; after rolling four times, the noodles with a thickness of 0.8mm slices; divided into diamond-shaped noodles; steam at 95°C for 4 minutes; pre-cool at room temperature for 3 minutes; dry at 95°C for 40 minutes, cool, and measure and pack.

Embodiment 3

[0031] Weigh an appropriate amount of ham, chop it until the particle size reaches 10 mesh, and obtain finely shredded ham for later use.

[0032] In parts by weight, weigh 1 part of finely ground ham, 72 parts of flour, 50 parts of tapioca modified starch, 100 parts of cornstarch, 100 parts of wheat starch, 100 parts of gluten powder and 10 parts of salt, mix well, and place in a vacuum of Add appropriate amount of water and knead the dough for 30 minutes under the conditions of 0.04MPa and 30°C, and then rest the dough for 30 minutes under the condition of 32°C and 75% humidity; after rolling four times, the noodles with a thickness of 0.8mm slices; divided into diamond-shaped noodles; steam at 95°C for 4 minutes; pre-cool at room temperature for 3 minutes; dry at 95°C for 40 minutes, cool, and measure and pack.

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PUM

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Abstract

The invention relates to non-fried instant noodles with the flavor of hams, and belongs to the technical field of food processing. The non-fried instant noodles are prepared from the following components: hams, flour and mixed powder, wherein the mass ratio of the flour to the mixed powder is (1-5):(1-5); the mixed powder comprises cassava modified starch, corn starch, wheat starch, vital wheat gluten and table salt. The non-fried instant noodles disclosed by the invention have the advantages that the prepared noodles can be eaten after being soaked with hot boiling water for 3-5 minutes, the taste is delicious when the non-fried instant noodles are eaten, the non-fried instant noodles have the special flavor of the hams, are tenacious and chewy; after being soaked for a long time, the non-fried instant noodles are not pasty or swelled, and still maintain the original shapes and the chewiness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to non-fried instant noodles with ham flavor. Background technique [0002] Instant noodles, also known as instant noodles, instant noodles, instant noodles, instant noodles, etc., are a kind of noodle food that can be cooked and eaten in a short time. Traditional instant noodles are cooked noodles that are fried and hardened in palm oil, brewed in hot water before eating, and can be eaten within a few minutes. [0003] The instant noodles made by frying are rich in a lot of oil, and long-term consumption will have an impact on health. The instant noodles of developing non-fried mode has become a technical problem to be solved urgently. [0004] The publication number is CN102599421A Chinese patent "a processing method of instant noodles" discloses a processing method of instant noodles, weighing 1-2 parts of malt syrup, 0.5-1.5 parts of vinegar, 2-4 parts of e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/113
Inventor 李兵
Owner 会泽蒄玉食品有限公司
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