Instant noodle seasoning block and preparation method thereof

A seasoning block and instant noodle technology, which is applied in food science, food preservation, food drying, etc., can solve the undiscovered vacuum freeze-drying technology application, complexity and other problems, and achieve the effect of color retention, reduced oil consumption, and good rehydration

Pending Publication Date: 2017-04-05
JIN MAILANG MIANPIN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Vacuum freeze-drying technology is quite mature. However, the thickness of the material used in vacuum freeze-drying, the pre-freezing temperature, the temperature of the cold trap during sublimation, the degree of vacuum during sublimation, and the degree of vacuum during analysis all affect the taste of food. Nutrients, shelf life, and important factors of rehydration and recovery performance. Therefore, vacuum freeze-drying of food is an all-round and complicated process, and there are many factors to be considered.
[0009] So far, the application of vacuum freeze-drying technology in instant noodle seasoning has not been found, so how to apply vacuum freeze-drying technology to develop a kind of instant noodle seasoning block has become a problem to be solved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The preparation method of the instant noodle seasoning block of this embodiment includes the following steps:

[0046] (1) The raw materials are composed of the following components by weight: 40 parts of tomatoes, 10 parts of eggs, 6 parts of vegetable oil, 5 parts of white sugar, 3 parts of edible salt, 2 parts of monosodium glutamate, 3 parts of green onions, 4 parts of garlic, cabbage 10 parts, 4 parts of zucchini; raw material pretreatment: clean tomatoes, zucchini, cabbage, green onions, garlic, cut the tomatoes into 15×15×15mm blocks; cut the cabbage into 25×25mm slices Shape; cut the zucchini into 10×30×3mm slices; cut the onion and garlic into 3×3mm granules; then blanch each raw material in boiling water for 80s and set aside; break the eggs and stir them into eggs Liquid, spare

[0047] (2) Frying: first add soybean salad oil to the wok, heat to 160℃, add the prepared egg liquid, fry for 20 minutes, and cool for later use; then add soybean salad oil to another wo...

Embodiment 2

[0051] (1) The raw materials are composed of the following components by weight: 38 parts of tomatoes, 8 parts of eggs, 8 parts of vegetable oil, 5 parts of white sugar, 2 parts of edible salt, 3 parts of monosodium glutamate, 5 parts of green onions, 4 parts of garlic, cabbage 10 parts, 2 parts of zucchini; raw material pretreatment: clean tomatoes, zucchini, cabbage, green onions, garlic, cut the tomatoes into 12×13×15mm blocks; cut the cabbage into 25×25mm pieces Shape; cut the zucchini into slices of 11×25×3mm; cut the onion and garlic into 3×3mm granules; then blanch the ingredients in boiling water for 80s, and set aside; break the eggs and stir them into eggs Liquid, spare

[0052] (2) Frying: first add soybean salad oil to the wok, heat to 150°C, add the prepared egg liquid, fry for 20 minutes, and cool for later use; then add soybean salad oil to another wok and heat to 140°C , Add tomatoes, zucchini, cabbage and seasonings and stir-fry into a viscous shape, cool for la...

Embodiment 3

[0056] (1) The raw materials are composed of the following parts by weight: 42 parts of tomatoes, 11 parts of eggs, 6 parts of vegetable oil, 3 parts of white sugar, 2 parts of edible salt, 2 parts of monosodium glutamate, 3 parts of green onions, 4 parts of garlic, cabbage 10 parts, 3 parts of zucchini; raw material pretreatment: wash tomatoes, zucchini, cabbage, green onions, garlic, cut the tomatoes into 15×15×15mm blocks; cut the cabbage into 25×25mm slices Shape; cut the zucchini into 10×30×3mm slices; cut the onion and garlic into 3×3mm granules; then blanch each raw material in boiling water for 80s and set aside; break the eggs and stir them into eggs Liquid, spare

[0057] (2) Frying: first add soybean salad oil to the wok, heat to 150°C, add the prepared egg liquid, fry for 20 minutes, and cool for later use; then add soybean salad oil to another wok and heat to 140°C , Add tomatoes, zucchini, cabbage and seasonings and stir-fry into a viscous shape, cool for later use...

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PUM

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Abstract

The invention relates to an instant noodle seasoning block and a preparation method thereof. The preparation method of the instant noodle seasoning block comprises the following steps of (1) pretreating raw materials: cleaning the raw materials, and cutting the cleaned raw materials for standby application; (2) performing stir-frying: heating vegetable oil to 138-162 DEG C, stir-frying the cut raw materials for 10-30min with the heated vegetable oil, and cooling the stir-fried materials; and (3) performing vacuum freeze drying, and performing packaging. According to the instant noodle seasoning block and the preparation method thereof disclosed by the invention, the instant noodle seasoning block made from dishes processed in kitchens through a freeze drying technique has the advantages of being natural, pure and delicious in flavor, having household kitchen conditioning sense, being capable of well reserving original nutrient components and the like; besides, nutrient components are integrated together to be processed into a whole seasoning block, the instant noodle seasoning block can be eaten after being brewed in boiling water for 3 minutes, which is convenient and swift, and the defect that a plurality of material packets of a powder packet, a paste packet, a vegetable packet and the like need to be torn when conventional instant noodles are brewed is overcome, so that time is saved, packet materials are saved, and the instant noodle seasoning block is environmentally friendly.

Description

Technical field [0001] The invention belongs to the field of food, and specifically relates to a seasoning block and a preparation method thereof, in particular to an instant noodle seasoning block and a preparation method thereof. Background technique [0002] The main ingredients of instant noodles are wheat flour, palm oil, seasoning sauce and dehydrated vegetable leaves, etc., which are all necessary ingredients to supplement human nutrition. Because of its deliciousness and convenience, instant noodles have been welcomed and loved by people since its birth. With the acceleration of the globalization process and the improvement of the pace of life, instant noodles, a food that can quickly satisfy hunger and are rich in nutrients, is becoming more and more popular. [0003] Instant noodles seasoning packs are generally divided into three types: seasoning powder packs, sauce packs and vegetable packs. According to the varieties and tastes of instant noodles, the raw materials us...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L3/44
CPCA23L3/44A23V2002/00A23V2300/10
Inventor 范现国
Owner JIN MAILANG MIANPIN CO LTD
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