Preparation method for health-maintaining convenient stewed noodles

A production method and convenient technology, applied in the field of food processing, can solve the problems of lack of innovation, decline of instant noodles, failure to keep up with the change of consumption concept of healthy diet, etc., and achieve poor taste, improved taste and high crude fiber content. Effect

Inactive Publication Date: 2017-05-10
NANYANG ZHONGDAO ECOLOGY AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The lack of innovation and failure to keep up with the changes in people's healthy eating and consumption concepts is an important reason why my country's instant noodle industry has begun to decline

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A healthy and health-preserving method for making instant stewed noodles, characterized in that it is prepared according to the following steps:

[0025] a. Kneading noodles: The formula for making noodles is based on parts by weight: 75 parts of wheat flour, 5 parts of starch, 10 parts of linseed, 1 part of corn, 2 parts of gorgon, 2 parts of barley, 2 parts of yam, 1 part of pumpkin, 0.5 parts of edible salt 1.5 parts, 1.5 parts of saiteng fruit cold-pressed oil, add appropriate amount of edible water to knead the dough, and after kneading the dough, go through the conventional procedures of slaking, calendering, shredding, steaming, cutting, and folding to obtain the cooked noodle block.

[0026] The flaxseed, corn, gorgon, job's tears, yam, and pumpkin are dry powders;

[0027] b. Drying: The cooked noodles are dried by circulating hot air until the water content is lower than 10%;

[0028] c. Cooling: natural cooling or using a cooling machine to cool to room temp...

Embodiment 2

[0031] A healthy and health-preserving method for making instant stewed noodles, characterized in that it is prepared according to the following steps:

[0032] a. Kneading noodles: The formula for making noodle cakes is based on parts by weight: 78 parts of wheat flour, 6 parts of linseed, 3 parts of Gorgon, 5 parts of barley, 5 parts of yam, 1 part of edible salt, and 2 parts of vegetable oil; add appropriate amount of water for mixing Noodles, after kneading, go through the conventional procedures of aging, calendering, shredding, steaming, cutting, and folding to obtain cooked noodle blocks;

[0033] The Gorgon fruit, the seed of Job's tears, and the Chinese yam are dry powders;

[0034] The vegetable oil is mixed and compounded with cold-pressed perilla seed oil and perilla seed oil at a mass percentage of 1:1;

[0035] b. Drying: the cooked noodles are dried by microwave until the water content is lower than 10%;

[0036] c. Cooling: natural cooling or using a cooling ...

Embodiment 3

[0039] A method for making healthy and healthy instant stewed noodles, characterized in that it is prepared according to the following steps:

[0040] a. Kneading noodles: The formula for making dough cakes is based on parts by weight: 90 parts of wheat flour, 10 parts of starch, 10 parts of linseed powder, 5 parts of corn, 5 parts of gorgon, 5 parts of barley, 5 parts of yam, 2 parts of pumpkin, and 2 parts of edible salt 3 parts of vegetable oil, adding an appropriate amount of edible water to knead the dough, after kneading the dough, through the conventional procedures of slaking, calendering, shredding, steaming, cutting, and folding, to obtain cooked noodle pieces;

[0041] The flaxseed, corn, gorgon, job's tears, yam, and pumpkin are dry powders;

[0042] The vegetable oil is mixed and compounded by mass percentage 1:0.5:1 of cane fruit, linseed, and perilla seed cold-pressed oil;

[0043] b. Drying: The cooked noodles are dried by circulating hot air or microwave unti...

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PUM

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Abstract

The invention discloses a preparation method for health-maintaining convenient stewed noodles. The preparation method comprises the following preparation processes: kneading dough to prepare a flour cake, drying, cooling and packaging; kneading dough raw materials include the following raw materials in parts by weight: 60 to 90 parts of wheat flour, 0 to 10 parts of starch, 0 to 10 parts of flaxseeds, 0 to 5 parts of corn, 0 to 5 parts of gorgon fruit, 0 to 5 parts of coix seeds, 0 to 5 parts of rhizoma dioscoreae, 0 to 2 parts of pumpkin, 0.1 to 2 parts of table salt and 0.5 to 3 parts of plant oil. The convenient stewed noodles prepared with the method is low in fat, non-fried, good in state and rich in nutrients, and meanwhile, has the health-maintaining effects of relaxing bowels, reducing weight, caring skin, promoting blood circulation, removing dampness, resisting cancer and resisting age.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing healthy and healthy instant stewed noodles. Background technique [0002] Instant noodles are easy to store, simple and convenient to cook, and are developing rapidly around the world. They are one of the most important products in convenience foods. The main raw materials of instant noodles are wheat flour, water, salt and edible alkali, which are processed through processes such as kneading, proofing, calendering and cutting, steaming and frying. Traditional instant noodles need to be fried at high temperature, and the oil content is as high as about 22%, which is very high in calories, and it is easy to gain weight if eaten for a long time. Moreover, the Ministry of Health has issued an announcement that consumers should try to avoid eating starchy foods fried at high temperatures due to the possible production of carcinogen acrylamide. There...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/30A23L25/00A23L19/10A23L19/00A23L33/115
CPCA23V2002/00A23V2200/32A23V2200/332A23V2200/318A23V2200/326A23V2200/308A23V2200/302
Inventor 王寿亮杜冰梁钻好张忠武曾丽萍余飞
Owner NANYANG ZHONGDAO ECOLOGY AGRI
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