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Instant noodles manufacturing method

A manufacturing method and technology of instant noodles, applied in the direction of food science, food ingredients as a taste improver, etc., can solve the problems of easy tangling of noodles and bad taste, and achieve the effect of improving the spreadability and taste of eating

Active Publication Date: 2019-11-01
UNI PRESIDENT ENTERPRISES CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a method for making instant noodles, thereby improving the problem that the noodles are still easy to tangle and have a bad taste in the existing method of making instant noodles

Method used

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Embodiment Construction

[0026] In order to make the technical means of the present invention and the effects it can achieve more completely and clearly disclosed, the detailed description is as follows. Please refer to the disclosed drawings and drawing numbers:

[0027] The instant noodle manufacturing method of the present invention comprises a kneading step, a calendering step, a cutting step, a steaming step and a drying step.

[0028] Such as figure 1 As shown, during the kneading step, many small-sized dough grains enter the accommodating space of the compound machine 11 through the hopper 10, and the spraying device 12 evenly sprays powdered oil into the accommodating space of the compound machine 11, and The powdered oil adheres to the surface of the dough grains, and many dough grains are rolled out again to form a dough band 20, and the surface of the dough band 20 is all distributed with powdered oil, wherein, the dough band 20 is formed by calendering small-sized dough grains. As a resu...

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Abstract

The present invention is a method for producing instant noodles comprising a kneading step, a calendering step, a cutting step, a cooking step and a drying step. Dough pellets containing a plurality of particles enter the accommodating space of a compound machine, and a spraying device uniformly sprays powder oil in the accommodating space. The dough pellets and the powder oil are re-calendered to form a flour belt which enters multiple calendaring roller groups. The thickness of the flour belt is adjusted and is cut into the noodles through the last calendaring roller group. The noodles are cooked and enter a drying device for drying. Because the flour belt and the noodles have the dough pellets with multiple particle calendaring and combination, the powder oil is positioned in gaps between the dough pellets after the calendaring, when cooked, molten powder oil can flow out through the gaps and be distributed on the noodle surface, and the purpose of effective anti-entanglement, good spread and taste improvement is reached.

Description

technical field [0001] The invention relates to a method for manufacturing instant noodles, in particular to a method for manufacturing instant noodles that can improve the taste of instant noodles. Background technique [0002] Such as image 3 As shown, the existing instant noodles 90 are installed in a package 91, and the oil 92 is additionally packaged and placed in the package 91. During the manufacturing process of instant noodles, it is easy to produce noodles entangled. Therefore, someone adopts a manufacturing method for instant noodles. The instant noodle manufacturing method includes the steps of kneading, calendering, cutting, steaming and drying. In the calendering step, the top surface of the noodle strip is coated with powdered oil in a solid state, and the purpose of preventing entanglement is achieved through the powdered oil. [0003] However, the powdered oil adheres to the top surface of the noodle strip. When the noodle strip is cut to form straight or c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/113
CPCA23V2002/00A23V2200/14
Inventor 黄瑞典黄荣家林铮威
Owner UNI PRESIDENT ENTERPRISES CORP
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