Method for making roasted-wing-flavor crispy leisure dry noodles

A dry-eating and crispy technology, which is applied in the field of instant noodles preparation, can solve the problems of high production energy consumption, clogging of nozzles, unstable quality, etc., and achieves the effects of evenly spreading the material, improving the crispness, and ensuring the characteristic flavor.

Inactive Publication Date: 2016-11-09
HUAIBEI SHUNFA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The above two production techniques still have defects relative to the needs of consumers: the first processing method, because the flavored side is attached to the surface of the noodle, after the flavored liquid containing a large amount of water is fried, the loss of active ingredients is large , the taste of the noodles is monotonous and the quality is unstable;
[0004] And the second kind of processing method, spraying or shaking the material and eating dry noodles overcomes the deficiency of the production process and taste of the flavored noodles, but the noodles need to be dried twice, the production energy consumption is high, and the concentration of the sprayed material liquid, the fineness There are certain requirements for high viscosity, and the high viscosity of the feed liquid and the large granular components in the feed liquid will easily cause nozzle blockage, affecting product quality and production continuity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for preparing crispy and casual dry noodles with roasted wing flavor. The noodle cake is composed of the following raw materials in parts by weight: wheat flour 68, vegetable oil 18, starch 0.8, monosodium glutamate 0.1, salt 1.5, sodium bicarbonate 0.1, crispy powder 2, acidity adjustment agent 0.01, guar gum 0.1, hydrolyzed vegetable protein 0.5, water 18;

[0019] The sprinkling powder is composed of the following raw materials in parts by weight: 30 parts by weight of salt, 20 parts by weight of refined sugar, 15 parts of dried spices, 15 parts of monosodium glutamate, 0.2 parts of compound flavoring agent, and 0.3 part of chicken oily essence;

[0020] First, pour wheat flour into the dough mixer, add starch and crispy flour, dry mix wheat flour with crispy flour and starch for 2 to 4 minutes, add vegetable oil, monosodium glutamate, salt, sodium bicarbonate, acidity regulator, guar gum 1. Mix the hydrolyzed vegetable protein and water evenly, then add it ...

Embodiment 2

[0026] The difference from Example 1 is:

[0027] A method for preparing crispy and casual dry noodles with roasted wing flavor. The noodle cake is composed of the following raw materials in parts by weight: wheat flour 72, vegetable oil 22, starch 1.2, monosodium glutamate 0.15, salt 2.5, sodium bicarbonate 0.2, crispy powder 4, acidity adjustment agent 0.02, guar gum 0.2, hydrolyzed vegetable protein 1.5, water 20;

[0028] The sprinkling powder is composed of the following raw materials in parts by weight: 35 parts by weight of salt, 25 parts of refined sugar, 20 parts of selected dried spices, 20 parts of monosodium glutamate, 0.4 parts of compound umami, and 0.5 parts of chicken oily essence;

[0029] First, pour wheat flour into the dough mixer, add starch and crispy flour, dry mix wheat flour with crispy flour and starch for 4 minutes, add vegetable oil, monosodium glutamate, salt, sodium bicarbonate, acidity regulator, guar gum, hydrolyzed Mix vegetable protein and wa...

Embodiment 3

[0035] The difference with embodiment 1 and embodiment 2 is:

[0036] A method for preparing crispy and casual dry noodles with roasted wing flavor. The noodle cake is composed of the following raw materials in parts by weight: wheat flour 70, vegetable oil 20, starch 1, monosodium glutamate 0.13, salt 2, sodium bicarbonate 0.15, crispy powder 3, acidity adjustment Agent 0.015, guar gum 0.15, hydrolyzed vegetable protein 1, water 22;

[0037] The sprinkling powder is composed of the following raw materials in parts by weight: 32 parts by weight of salt, 23 parts by weight of refined sugar, 18 parts of dried spices, 16 parts of monosodium glutamate, 0.3 parts of compound flavoring agent, and 0.4 parts of chicken oily essence;

[0038] First, pour wheat flour into the dough mixer, add crispy flour and starch, dry mix wheat flour with crispy flour and starch for 3 minutes, add vegetable oil, monosodium glutamate, salt, sodium bicarbonate, acidity regulator, guar gum, hydrolyzed ...

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PUM

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Abstract

The invention discloses a method for making roasted-wing-flavor crispy leisure dry noodles. A noodle cake is made from, by weight, 68-72 parts of wheat flour, 18-22 parts of vegetable oil, 0.8-1.2 parts of starch, 0.1-0.15 part of aginomoto, 1.5-2.5 parts of salt, 0.1-0.2 part of sodium bicarbonate, 2-4 parts of crisping powder, 0.01-0.02 part of acidity regulator, 0.1-0.2 part of guar gum, 0.5-1.5 parts of hydrolyzed vegetable protein and 18-22 parts of water. Seasoning powder is made from, by weight, 30-35 parts of salt, 20-25 parts of fine sugar, 15-20 parts of dry-cured spice, 15-20 parts of aginomoto, 0.2-0.4 part of composite flavor enhancer and 0.3-0.5 part of chicken oil-shaped essence. The method for making the roasted-wing-flavor crispy leisure dry noodles is disclosed, the raw materials are selected, the special crispy raw materials and making process are selected, and the crispy degree of the leisure dry noodles is greatly improved. The specific flavor of the dry noodles is embodied more directly and uniformly, and the original specific flavor of the dry noodles can be guaranteed to the largest degree.

Description

technical field [0001] The invention relates to a preparation method of instant noodles, in particular to a preparation method of roasted wing-flavored crispy casual dry noodles. Background technique [0002] With the improvement of consumers' living standards, leisure food is gradually accepted by more and more consumers, and dry noodles with various flavors are emerging. At present, there are two main processing methods for dry noodles in the market: 1) seasoning Dry noodles: Sprinkle the seasonings on the surface of the noodles and pack them after frying; 2) Spray or shake dry noodles: Mix the seasonings with water and spray them on the fried noodles with a set of nozzles or spinning plates. On the noodle block, it is packaged after secondary high-temperature drying. [0003] The above two production techniques still have defects relative to the needs of consumers: the first processing method, because the flavored side is attached to the surface of the noodle, after the ...

Claims

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Application Information

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IPC IPC(8): A23L7/109
Inventor 束瑞兰李立新肖建任玲吴启
Owner HUAIBEI SHUNFA FOOD
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