Making method of deep-fried noodles

A production method and noodle technology, which are used in food ingredients as taste improvers, food science, applications, etc., can solve the problems of unsatisfactory taste, low nutritional value, and high oil content in fried noodles, and improve the overall taste. and chewiness, nutritional value enhancement, and brittleness reduction effects

Inactive Publication Date: 2016-03-02
ANHUI JIAWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fried noodles on the market now have a high oil content, because most of the fried noodles are directly fried to the raw noodles, and the quality of the oil used for frying cannot be guaranteed, so the oil content in the fried noodles is relatively high now.
[0003] Secondly, the fried noodles on the market are not very reasonable to the selection of noodle raw materials, the nutritional value is very low, and the mouthfeel often does not reach people's expected level, and is even difficult to satisfy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] a. Preparation of oil for frying: components by weight: 3-5 parts of glyceryl dilinoleate, 2 parts of tea polyphenols, 100 parts of vegetable oil, heated to 55° C. and continuously stirred to obtain oil for frying;

[0019] b. Prepare noodles: components by weight: 70 parts of flour, 10 parts of cornmeal, 2 parts of citric acid, 10 parts of egg white, add clear water and stir, obtain dough after stirring, put the dough into a noodle press to obtain noodles;

[0020] c. Put the noodles obtained in step b into boiling water and boil them, take them out and soak them in clear water at a temperature of 5°C for 30 minutes to obtain soaked noodles;

[0021] d. Take the frying oil obtained in step a, heat it to 120° C., then put the noodles soaked in step c into the heated frying oil and stir the noodles, take it out after frying for 15 minutes, and let it stand set for 30 minutes;

[0022] e. After the noodles fried in step d are sterilized by ultraviolet rays, sealed and pa...

Embodiment 2

[0026] a. Preparation of oil for frying: components by weight: 3-5 parts of glyceryl dilinoleate, 2 parts of tea polyphenols, 100 parts of vegetable oil, heated to 60° C. and continuously stirred to obtain oil for frying;

[0027] b. Prepare noodles: components by weight: 70 parts of flour, 10 parts of cornmeal, 2 parts of citric acid, 10 parts of egg white, add clear water and stir, obtain dough after stirring, put the dough into a noodle press to obtain noodles; c. Put the noodles obtained in step b into boiling water and boil them, take them out and soak them in clear water with a temperature of 10°C for 60 minutes to obtain soaked noodles;

[0028] d. Take the frying oil obtained in step a, heat it to 180° C., then put the noodles soaked in step c into the heated frying oil and stir the noodles, take it out after frying for 20 minutes, and let it stand set for 60 minutes;

[0029] e. After the noodles fried in step d are sterilized by ultraviolet rays, sealed and packaged...

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PUM

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Abstract

The invention relates to a making method of deep-fried noodles. The making method comprises the following steps of preparing deep-frying oil: stirring the following components in parts by weight: 3-5 parts of dilinoleic acid glyceride, 2 parts of tea polyphenols and 100 parts of vegetable oil so as to obtain the deep-frying oil; preparing noodles: stirring the following components in parts by weight: 70 parts of flour, 10 parts of corn flour, 2 parts of citric acid and 10 parts of egg white so as to obtain dough, and putting the dough in a noodle press so as to obtain noodles; putting the noodles in boiling water for cooking, then taking out the boiled noodles, and soaking the noodles; taking the deep-frying oil for deep-frying the soaked noodles, taking out the deep-fried noodles, and leaving the deep-fried noodles taken from the deep-frying oil to stand; performing ultraviolet light disinfection on the deep-dried noodles, and then performing sealed package so as to obtain the deep-fried noodles. After the noodles are cooked in water, the cooked noodles are deep-fried, so that the fragility of the noodles is reduced, and the tenacity is improved; besides, the noodles are cooked in water, so that the losses of nutrient substances of the noodle due to the subsequent deep-frying can be reduced.

Description

technical field [0001] The invention relates to the field of noodle production, in particular to a method for making fried noodles. Background technique [0002] Fried noodles on the market one is that oil content is high now, because most of fried noodles all adopt directly to frying dough, and the oil quality of frying can't be guaranteed, so the fat content in the fried noodles is higher now. [0003] Secondly, the fried noodles on the market are not very reasonable to the selection of noodle raw materials, the nutritional value is very low, and the mouthfeel often does not reach people's expectations, and is even difficult to satisfy. Contents of the invention [0004] The main technical problem to be solved by the present invention is to provide a method for making fried noodles. [0005] The technical scheme that the present invention adopts for solving the problems of the technologies described above is: [0006] A kind of preparation method of fried noodles, desc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L5/10A23L29/00
CPCA23V2002/00A23V2200/14A23V2250/032
Inventor 姜波
Owner ANHUI JIAWEI FOOD CO LTD
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