Noodle leisure pills and making method thereof

Abstract

The invention discloses noodle leisure pills and a making method thereof. The leisure pills are prepared from the following raw materials in percentage by weight: 50%-70% of broken instant noodles, 10%-40% of auxiliary materials and 10%-40% of a liquid adhesive. According to the noodle leisure pills disclosed by the invention, the broken instant noodles with excellent crispness are selected as the raw materials, so that improvement of the crispness of finished products of the leisure pills is basically guaranteed; components and weight ratios of the liquid adhesive are optimized and controlled, so that the crispness and the firmness of the finished products of the leisure pills are optimally balanced; actual auxiliary materials of almonds, desiccated coconuts and the like are added and combined, so that the flavor of the finished products of the leisure pills is well promoted, and a material incentive is given to consumers; the visual impact force of products is improved, and the value of the products is increased; the length of the broken noodles is optimized to be 1-2 cm, so that the situation that the gaps of the finished products of the leisure pills are too big or too small can be effectively avoided, the phenomenon that the finished products of the leisure pills are not liable to cohere or the crispness is poor can be effectively avoided, and the quality of the finished products of the leisure pills is improved.

Description

technical field [0001] The invention relates to the technical field of leisure food processing, and specifically provides noodle leisure meatballs and a preparation method thereof. Background technique [0002] Snack food (leisure food) is also a category of fast-moving consumer goods, and it is the food that people eat when they are free and resting. The most appropriate explanation is to eat and play food. Leisure food is being promoted gradually to become the daily essential consumer goods of the common people, and along with the raising of the expanding economy and the level of consumption, the consumer constantly increases for the demand of leisure food quantity and quality. [0003] At present, the leisure food with flour as the main raw material is one of the main categories of commercially available leisure food. In recent years, the leisure food made with fried noodles as the main raw material has been sought after, especially the leisure meatball products. Snack ...

AI Technical Summary

Problems solved by technology

[0005] 1) The problem of crispness of broken noodles: crispness is the overall feeling of teeth occlusal and chewing after the product enters the mouth when people evaluate snack foods

If the product is too hard, it will be difficult and uncomfortable for the teeth to bite; if the product is too soft, it will feel chewy and weak

For crushed noodle products with a flour content of more than 70% (final dry matter), the taste of the crushed noodles is relatively hard due to the formation of more gluten in the flour, and the crispness can be appropriately improved by adding ordinary starch, but the effect is average. In addition, the amount of starch Adding too much will easily lead to fractures during the dough pressing process

[0006] 2), the balance of bonding firmness and crispness after molding: In the existing snack foods made of fried noodles as the main raw material, there are often two situations: one is to add a binder (generally The combination of glue or sugar) is too much, the firmness is better, but the crispness is poor, and the taste is hard; the other is the amount of binder that does not affect the crispness, but it is easy to be poor in firmness, and the broken surface is easy to fall off

[0007] 3) The problem of sense of value: the existing snack foods made by combining fried noodles as the main raw material are usually directly seasoned with broken noodles and then molded. It is rare to see products that add real objects to enhance the sense of value, because adding real objects will not only increase the value of the product. More importantly, the addition of physical objects will affect the cohesiveness of the product, making the above problem 2 more prominent

[0008] 4) Crispness of remanufactured products: After the crushed noodles are added with a binder, excess moisture needs to be removed by baking to ensure the taste and shelf life. The addition of binders will further harden the texture; in addition, the baking step will also affect the crispness of the final product

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