Cut noodle preservation method

A technology of cutting noodles and distilled water, applied in food preservation, food science, application and other directions, can solve the problems of short shelf life of cut noodles, and achieve the effect of reducing impact, avoiding adhesion, and facilitating daily life.

Inactive Publication Date: 2016-06-29
赵劲梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preserving the quality of cut noodles, aiming at solving the problem of short shelf life of existing fresh cut noodles

Method used

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  • Cut noodle preservation method

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Embodiment Construction

[0013] In order to further understand the content, features and effects of the present invention, the following examples are given, and detailed descriptions are given below with reference to the accompanying drawings.

[0014] Such as figure 1 As shown, the cut surface quality preservation method of the embodiment of the present invention comprises the following steps:

[0015] S101, take fresh cut noodles and steam at 100 degrees Celsius for 7-10 minutes;

[0016] S102. Take out the sliced ​​noodles after steaming, add distilled water and sesame oil, mix well, weigh them, put them into heat-resistant retort bags and seal them in vacuum;

[0017] S103. Steam sterilize the cut noodles after bagging for 10-15 minutes at 100 degrees Celsius, and put them into storage after cooling.

[0018] Further, add 100ml of distilled water and 10ml of sesame oil after steaming every 500g of cut noodles.

[0019] The present invention does not use preservatives, so that the shelf life of ...

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Abstract

The invention discloses a cut noodle preservation method which includes the steps that fresh cut noodles are obtained and steamed for 7-10 min at the temperature of 100 DEG C, the steamed cut noodles are taken out, distilled water and sesame oil are added and evenly stirred, and the noodles are weighed, subpackaged in heat-resistant cooking bags, vacuumized and sealed; the bagged cut noodles are sterilized for 10-15min with steam at the temperature of 100 DEG C, cooled and put into a storage. The cut noodles are steamed for 7-10 min so that the number of initial bacteria can be reduced; distilled water and sesame oil are added and evenly stirred so that the steamed noodles can be evenly scattered and prevented from being attached to one another, and influences on appearance and taste are reduced; the total number of bacteria of the noodles is reduced after the noodles are cooled and put into the storage, and expected shelf life is achieved; no preservatives are used, so that the shelf life of the cut noodles can reach three months in winter, reach two months in spring and in autumn and reach one month in summer, wider space is provided for selling of the cut noodles, and daily life of the masses is made more convenient.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preserving the quality of cut noodles. Background technique [0002] Raw cut noodles, also known as water noodles and wet noodles, are one of the main raw materials for pasta products in Southwest China, Hubei, and North China. Noodles with special flavors such as "regan noodles" are welcomed by the masses of the people. However, the existing cut noodles are generally fresh products, and the shelf life is quite short, generally 24 hours. [0003] According to the report of Zhang et al. from the School of Food Science and Technology of Wuhan Institute of Technology in "Study on the Shelf Life of Raw Cut Noodles under Different Temperature Conditions", the raw cut noodles were packed in BOPA / CPP bags under normal pressure and placed in constant temperature of 37°C, 28°C, and 20°C. Humidity cabinet and refrigerator at 4°C. Under the above-mentioned storage conditions, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/16A23L3/10A23L7/109
CPCA23L3/165A23L3/10
Inventor 赵劲梅邓本和
Owner 赵劲梅
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