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Quick-eatable seafood noodles

A technology for noodles and seafood, applied in the field of instant seafood noodles, can solve problems such as time-consuming and labor-intensive, and achieve the effects of good taste, improved taste, and moisturization.

Inactive Publication Date: 2016-09-21
ANHUI JIAWEI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Now seafood noodles are especially popular in the market, but the current seafood noodles need to go through a very complicated production process, which is time-consuming and labor-intensive. Therefore, there is an urgent need for a nutritious and delicious instant seafood noodles on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Get raw materials by weight:

[0023] 85 parts of wheat flour, 35 parts of raw flour, 25 parts of sweet potato flour, 5 parts of potato flour, 40 parts of corn flour, 5 parts of chitosan, 5 parts of glycerin, 25 parts of water, 5 parts of white wine, 2 parts of rice wine, 30 parts of cabbage, 10 parts of yam, 5 parts of minced squid meat, 3 parts of shrimp, 1 part of shredded fungus, 0.5 part of green onion, 1 part of minced carrot, 5 parts of bean sprouts, 2 parts of soy sauce, 1 part of table salt, 5 parts of soybean oil, 12 parts of fenugreek gum , 1.5 parts of azodicarbonamide, 0.5 parts of potassium hydrogen tartrate, 2 parts of vitamin E, and 1 part of sodium citrate.

[0024] Preparation steps:

[0025] a. Kneading flour: Take wheat flour, raw flour, sweet potato flour, potato flour, corn flour, chitosan, glycerin, clear water, white wine, rice wine and mix to obtain a mixture, then put the mixture into a blender and stir repeatedly until the blender When the m...

Embodiment 2

[0033] Get raw materials by weight:

[0034] 87 parts of wheat flour, 37 parts of raw flour, 28 parts of sweet potato flour, 6 parts of potato flour, 42 parts of corn flour, 7 parts of chitosan, 6 parts of glycerin, 28 parts of water, 7 parts of white wine, 3 parts of rice wine, 32 parts of cabbage, 12 parts of yam, 6 parts of minced squid meat, 4 parts of shrimp, 2 parts of shredded fungus, 1 part of green onion, 2 parts of minced carrot, 6 parts of bean sprouts, 3 parts of soy sauce, 2 parts of salt, 6 parts of soybean oil, and 14 parts of fenugreek gum , 2 parts of azodicarbonamide, 1 part of potassium hydrogen tartrate, 3 parts of vitamin E, 2 parts of sodium citrate.

[0035] Preparation steps:

[0036] a. Kneading flour: Take wheat flour, raw flour, sweet potato flour, potato flour, corn flour, chitosan, glycerin, clear water, white wine, rice wine and mix to obtain a mixture, then put the mixture into a blender and stir repeatedly until the blender When the mixture be...

Embodiment 3

[0044] Get raw materials by weight:

[0045] 90 parts of wheat flour, 45 parts of raw flour, 50 parts of sweet potato flour, 7 parts of potato flour, 55 parts of corn flour, 8 parts of chitosan, 10 parts of glycerin, 35 parts of water, 8 parts of white wine, 3 parts of rice wine, 55 parts of cabbage, 20 parts of yam, 10 parts of minced squid meat, 5 parts of shrimp, 1.5 parts of shredded fungus, 2 parts of green onion, 5 parts of minced carrot, 10 parts of bean sprouts, 4 parts of soy sauce, 3 parts of salt, 10 parts of soybean oil, and 15 parts of fenugreek gum , 2 parts of azodicarbonamide, 1 part of potassium hydrogen tartrate, 5 parts of vitamin E, and 1.5 parts of sodium citrate.

[0046] Preparation steps:

[0047] a. Kneading flour: Take wheat flour, raw flour, sweet potato flour, potato flour, corn flour, chitosan, glycerin, clear water, white wine, rice wine and mix to obtain a mixture, then put the mixture into a blender and stir repeatedly until the blender When t...

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PUM

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Abstract

Quick-eatable seafood noodles comprise the components in parts by weight: 85-90 parts of wheat flour, 35-45 parts of starchy flour, 25-50 parts of sweet potato flour, 5-7 parts of potato flour, 40-55 parts of corn flour, 5-8 parts of chitosan, 5-10 parts of glycerol, 25-35 parts of clear water, 5-8 parts of Baijiu, 2-3 parts of yellow rice wine, 30-55 parts of cabbage, 10-20 parts of Chinese yam, 5-10 parts of minced squid meat, 3-5 parts of shelled shrimps, 1-1.5 parts of dried black fungus strips, 0.5-2 parts of green onion, 1-5 parts of minced carrot, 5-10 parts of bean sprouts, 2-4 parts of soy sauce, 1-3 parts of table salt, 5-10 parts of soybean oil, 12-15 parts of fenugreek gum, 1.5-2 parts of azodicarbonamide, 0.5-1 part of potassium hydrogen tartrate, 2-5 parts of vitamin E, and 1-1.5 parts of sodium citrate.

Description

technical field [0001] The invention relates to the field of noodle production, in particular to nutritious and delicious instant seafood noodles. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. It has long been accepted and loved by people all over the world. Noodles are a kind of dough made from grain or bean flour and water, which are then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips (narrow or wide, Or flat or round) or small flakes, and finally boiled, fried, stewed, fried as a food. [0003] Seafood noodles are particularly popular in the market now, but present seafood noodles need to go through a very complicated production process, which is time-consuming and labor-intensive. Therefore, there is an urg...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L33/10
Inventor 姜波
Owner ANHUI JIAWEI FOOD CO LTD
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