Non-fried pigskin instant noodle and preparation method

An instant noodle, non-fried technology is applied in the field of preparation of non-fried pork skin instant noodles to achieve the effects of low price, increased protein content and high protein content

Inactive Publication Date: 2016-05-04
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the rehydration of non-fried instant noodles is not as good as that of fried instant noodles

Method used

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  • Non-fried pigskin instant noodle and preparation method
  • Non-fried pigskin instant noodle and preparation method
  • Non-fried pigskin instant noodle and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of non-fried pork skin instant noodles, containing the following raw materials in parts by weight:

[0025]

[0026]

[0027] The preparation method of above-mentioned non-fried pork skin instant noodles comprises the steps:

[0028] (1) Prepare pigskin glue: buy fresh pigskin from the market, remove the hair, remove the fat, and wash; put 500 grams of washed pigskin into a pot, add 1500 grams of water to boil, and continue to cook for 20 minutes after boiling , take out the pigskin, drain it, and remove the fat, then put the processed pigskin and water at a ratio of 1:3 into the pot and boil for 20 minutes, repeat the operation of taking out the pigskin, draining and removing the fat until the water in the pot If there is no obvious turbidity, it means that the fat has been removed. At this time, take out the pigskin, and only the gelatinous layer is left on the pigskin. Wash the pigskin, cut it into small pieces, put it into a meat grinder and grind unti...

Embodiment 2

[0037] A kind of non-fried pork skin instant noodles, containing the following raw materials in parts by weight:

[0038]

[0039] The preparation method of above-mentioned non-fried pork skin instant noodles comprises the steps:

[0040] (1) Prepare pigskin glue: buy fresh pigskin from the market, remove the hair, remove the fat, and wash; take 1750 grams of washed pigskin and put it in a pot, add 4375 grams of water to boil, and continue to cook for 15 minutes after boiling , take out the pigskin, drain it, and remove the fat, then put the processed pigskin and water at a ratio of 1:2.5 into the pot and boil for 25 minutes, repeat the operation of taking out the pigskin, draining and removing the fat until the water in the pot If there is no obvious turbidity, it means that the fat has been removed. At this time, take out the pigskin, and only the gelatinous layer is left on the pigskin. Wash the pigskin, cut it into small pieces, put it into a meat grinder and grind unt...

Embodiment 3

[0046] A kind of non-fried pork skin instant noodles, containing the following raw materials in parts by weight:

[0047]

[0048] The preparation method of above-mentioned non-fried pork skin instant noodles comprises the steps:

[0049] (1) Prepare pigskin glue: buy fresh pigskin from the market, remove the hair, remove the fat, and wash; take 1000 grams of washed pigskin and put it in a pot, add 3500 grams of water to boil, and continue to cook for 25 minutes after boiling , take out the pigskin, drain it, and remove the fat, then put the processed pigskin and water at a ratio of 1:3.5 into a pot and boil for 25 minutes, then repeat the operation of taking out, draining, and removing the fat until the water in the pot If there is no obvious turbidity, it means that the fat has been removed. At this time, take out the pigskin, and only the gelatinous layer is left on the pigskin. Wash the pigskin, cut it into small pieces, put it into a meat grinder and grind until it be...

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PUM

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Abstract

The invention provides a non-fried pigskin instant noodle, which comprises the following raw materials by weight part: 100-400 of flour, 10-80 of collagen of pigskin, 80-100 of water, 3-5 of salt, 0.2-0.6 of soda ash, 0.2-0.6 of composite phosphate, 10-15 of modified starch, 0.4-0.8 of sodium alginate, and 0.5-1.2 of guar gum. The invention also provides a preparation method of the non-fried pigskin instant noodle. The method comprises the steps of: (1) preparation of pigskin jelly: taking fresh pigskin, performing depilation, removing fat meat, conducting washing, cutting the pigskin into small pieces, putting the pieces into a meat grinder to conduct mincing into a jelly; (2) making of fresh noodle: mixing the surplus raw materials with the pigskin jelly prepared in step (1) evenly, putting the mixture into a dough mixer, adding water to knead dough, performing rolling cutting, and then conducting cooking; and (3) noodle drying. Pigskin has low price and high protein content, improves the rehydration properties of the instant noodle, saves cost, and also improves the protein content of the noodle.

Description

technical field [0001] The invention belongs to the field of food, and more specifically relates to a non-fried pigskin instant noodle and a preparation method of the non-fried pigskin instant noodle. Background technique [0002] There are many types of non-fried instant noodles, such as coarse grain non-fried instant noodles, non-fried bean shredded instant noodles, instant hot dry noodles and the like. Non-fried instant noodles maintain the nutritional content of raw materials to a great extent, and have the advantages of low fat and low calories. But the rehydration of non-fried instant noodles is not as good as that of fried instant noodles. The rehydration time of fried instant noodles sold in the market is generally 3-5 minutes, while the rehydration time of non-fried instant noodles is generally more than 6 minutes. Rehydration time has become a bottleneck for the development of the non-fried instant noodle industry. [0003] Existing methods for improving the reh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L5/10A23L29/275A23L29/281A23L3/54
CPCA23L3/54
Inventor 谢定源陈薇秦万芳陈景俊
Owner HUAZHONG AGRI UNIV
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