Gracilaria lemaneiformis instant noodles and preparing method thereof

A technology of asparagus and instant noodles, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, and functions of food ingredients. It can solve problems such as inconvenient eating, hard taste, and poor brittleness. Convenience, crispy taste, and the effect of improving crispness and taste

Inactive Publication Date: 2016-11-16
PUTIAN XIUYU DISTRICT QUNTAO AGRI TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But the instant noodles of above-mentioned report all are to be suitable for brewing with boiling water or edible after boiling water is boiled, and dry mouthfeel is very hard, and brittleness is not good enough, makes very inconvenient when people eat

Method used

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Examples

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preparation example Construction

[0030] Correspondingly, the present invention also provides a preparation method of the above-mentioned asparagus instant noodles, comprising the following steps: 1-5 parts by weight of Chinese toon buds, 0.5-3 parts by weight of wolfberry buds, 4-10 parts by weight of geoduck meat, 5-20 parts by weight of chicken skin, 2 parts by weight of perilla leaves and water are mixed, and ground into a mixed slurry; wheat flour, lysine powder, selenium-enriched malt powder and coconut powder are passed through an 80-mesh sieve, and then 3-20 parts by weight of table salt part, 2-8 parts by weight of white sugar, 1-6 parts by weight of monosodium glutamate, water, 200-600 parts by weight of wheat flour, 10-50 parts by weight of xanthoma corn flour, 40-200 parts by weight of asparagus powder, lysine 6-20 parts by weight of powder, 20-60 parts by weight of selenium-enriched malt powder, 6-16 parts by weight of coconut powder, 10-40 parts by weight of eggs and 0.05-0.5 parts by weight of le...

Embodiment 1

[0039] A kind of asparagus instant noodles and preparation method thereof, adopt following raw material:

[0040] Chinese toon sprouts 3kg, wolfberry sprouts 1kg, geoduck meat 4kg, skinless chicken 6kg, perilla leaves 2kg, salt 5kg, sugar 4kg, monosodium glutamate 4kg, water 200kg, wheat flour 300kg, xanthomonas corn flour 20kg, asparagus Powder 50kg, lysine powder 10kg, selenium-enriched malt powder 30kg, coconut powder 10kg, eggs 20kg, leavening agent 0.1kg.

[0041] The xanthomonas polysaccharide corn flour is prepared according to the following method:

[0042] Take 1000 parts by weight of corn flour with a fineness of 450-850 mesh, add 1500 parts by weight of pure water, stir evenly to form corn paste, place the corn paste at 95-100°C for 3 minutes to make clinker, and lower the temperature of the clinker After reaching 40°C, add 0.01-1 parts by weight of Xanthomonas cabbage black rot, mix well, place it at 25-38°C for fermentation for 15-45 minutes, and then dehydrate i...

Embodiment 2

[0051] A kind of asparagus instant noodles and preparation method thereof, adopt following raw material:

[0052] Chinese toon sprouts 5kg, wolfberry sprouts 2kg, geoduck meat 5kg, skinless chicken 20kg, perilla leaves 1kg, salt 10kg, sugar 8kg, monosodium glutamate 1kg, water 500kg, wheat flour 600kg, xanthomonosan corn flour 30kg, asparagus Powder 100kg, lysine powder 20kg, selenium-enriched malt powder 20kg, coconut powder 16kg, eggs 40kg, leavening agent 0.1kg.

[0053] The xanthomonas polysaccharide corn flour is prepared according to the following method:

[0054] Take 1000 parts by weight of corn flour with a fineness of 450-850 mesh, add 1500 parts by weight of pure water, stir evenly to form corn paste, place the corn paste at 95-100°C for 3 minutes to make clinker, and lower the temperature of the clinker After reaching 40°C, add 0.01-1 parts by weight of Xanthomonas cabbage black rot, mix well, place it at 25-38°C for fermentation for 15-45 minutes, and then dehydr...

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PUM

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Abstract

The invention provides gracilaria lemaneiformis instant noodles and a preparing method thereof. The method comprises the steps of mixing toona leafs, Chinese wolfberry sprouts, panopea abrupt meat, peeled chicken, folia perillae acutae and water, and conducting grinding to obtain mixed soup; mixing table salt, white sugar, aginomoto, water, wheat meal, xanthan gum, corn powder, gracilaria lemaneiformis powder, lysine powder, selenium-enriched malt powder, coconut powder, egg and leavening agent, adding the mixed soup, conducting uniform stirring to obtain a dough, and conducting tabletting to obtain dough pieces; cutting the dough pieces into shreds in sequence, and conducting forming, cooking and hot air drying to obtain the gracilaria lemaneiformis instant noodles. On one hand, the prepared gracilaria lemaneiformis instant noodles contain rich nutrients; on the other hand, through the synergistic effect of different ingredients, the brittleness and taste of the gracilaria lemaneiformis instant noodles are improved, and the gracilaria lemaneiformis instant noodles are suitable for dry-eating and delicious. Therefore, the gracilaria lemaneiformis instant noodles are nutritional and delicious, crispy in mouth feel, convenient to carry, beneficial to health and capable of improving the life quality of people.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to instant noodles with asparagus asparagus and a preparation method thereof. Background technique [0002] Along with the quickening of people's rhythm of life and the raising of living standard, pay attention to the nutritional intake and convenience of daily diet gradually. Instant noodles have the characteristics of cheap price, rich and changeable taste, easy to carry and eat, and long storage time. They have always been favored by consumers and have broad market prospects. Can not really satisfy people's requirement to the comprehensive intake of nutrition, more can't achieve the effect of health care. [0003] At present, "health" has become the mainstream consumption concept, and people's requirements for convenience food are getting higher and higher. The Chinese patent document with the application number 201110099148.1 reports a production process of sugar-free ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/113A23L33/10A23L33/175A23L33/16
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2250/063A23V2250/1626
Inventor 乔伟
Owner PUTIAN XIUYU DISTRICT QUNTAO AGRI TECH DEV
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