Method for producing minor-cereal instant noodles

Abstract

The invention relates to a method for producing minor-cereal instant noodles and relates to the technical field of food processing. The method is used for solving the problem that general instant noodles are single and boring in taste. The method mainly comprises the following steps: (1) preparing the raw materials in parts by mass: 20 parts of wheat flour, 10 parts of cassava starch, 30 parts of raw sweet potatoes, 10 parts of rice flour, 10 parts of fresh hen eggs, 30 parts of raw pumpkins, 0.5 part of gypsum and 0.2 part of sodium phosphate; (2) steaming the raw sweet potatoes and the raw pumpkins, then, mashing the steamed sweet potatoes and the steamed raw pumpkins together with the fresh hen eggs, and carrying out stirring so as to prepare mixture sauce; (3) uniformly mixing the wheat flour, the cassava starch, the rice flour, the gypsum powder and the sodium phosphate, and then, intensively mixing the mixture with the mixture sauce and a small volume of clean water so as to prepare soft noodle dough; (4) mechanically squeezing the soft noodle dough through noodle die holes, spreading noodles into cake shapes, and carrying out drying so as to prepare minor-cereal noodle cakes; (5) intensively frying the minor-cereal noodle cakes by a fryer, and fishing out the fried minor-cereal noodle cakes, so as to prepare minor-cereal instant noodles; (6) cooling the prepared minor-cereal instant noodles, and then, carrying out sealed packaging immediately. According to the method for producing the minor-cereal instant noodles, customers can obtain higher enjoyment in nutrition, color and mouth feel.

Description

technical field [0001] The invention relates to a method for preparing instant noodles, in particular to a method for preparing instant noodles with multi-ingredient grains, and belongs to the technical field of food processing. Background technique [0002] Instant noodles, also known as instant noodles, are noodles that can be cooked and softened by soaking in hot water for a short time and can be eaten directly. Long before the invention of instant noodles, there were people in ancient China and the West who fried cooked noodles and served them with soup. In China, there are already similar noodles called "Yi Mian" or "Yi Fu Mian" (that is, what Taiwan calls "Spaghetti"). According to legend, Yi Bingshou celebrated his mother’s birthday at home in the Qing Dynasty. Due to the large number of guests, the chef was in a hurry and mistakenly put the boiled egg noodles into the boiling oil pan, so he had to scoop them up and serve them with broth. Since the guests were full ...

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the problem of the mouthfeel of single-flour instant noodles, I invented a method for making instant noodles with miscellaneous grains. This method pays attention to raw materials, colors, and strict operations, and the instant noodles produced have a smoother and fresher taste.