Non-fried self-cooked instant noodles and preparation method thereof

Abstract

The invention discloses non-fried self-cooked instant noodles. A bag of the non-fried self-cooked instant noodles comprises a noodle cake and seasoning bags. The noodle cake is prepared from the following raw materials in parts by weight: 8 to 15 parts of whole meal of potatoes, 70 to 80 parts of high gluten flour, 0.5 to 1.5 parts of edible salt, 1 to 2 parts of konjac glucomannan, 3 to 8 parts of eggs, 1 to 3 parts of vital gluten and 0.1 to 0.5 part of plant oil. According to the non-fried self-cooked instant noodles, by the selection of the high gluten flour and the whole meal of potatoes as well as other raw material components and further definition of ratios of the components, the effect can be jointly achieved by mutual cooperation of the components; moreover, compared with the formula of existing noodles, the non-fried self-cooked instant noodles have the advantages that on the basis of guaranteeing the taste of the noodles, the konjac glucomannan is creatively added, so that the kinds of ingredients and additives are reduced, and the non-fried self-cooked instant noodles can conform to the existing admirable dietary habit which is natural, ecological and healthy and have better natural taste. The invention further provides a preparation method of the non-fried self-cooked instant noodles.

Description

technical field [0001] The invention relates to an instant noodle in the field of food processing. More specifically, the present invention relates to a kind of non-fried self-cooking type instant noodles and preparation method thereof. Background technique [0002] Common potatoes include purple potato, sweet potato, yam, kudzu root, potato, etc. Studies have shown that potatoes are rich in carbohydrates, vitamin C, vitamin B1, vitamin B2 and other vitamins, as well as calcium, phosphorus, magnesium, potassium and other minerals The rich carbohydrates in potatoes are mainly polysaccharides, which are easily digested and absorbed by the human body. They can be used as the main source of energy needed by the human body. The large amount of dietary fiber in potatoes is also important for human health. However, the production of potatoes has many Strong seasonality and the characteristics of not being resistant to storage make it difficult to achieve year-round supply and cann...

AI Technical Summary

Problems solved by technology

In this technology, the object of steaming is noodles, which is not good for the forming stability of noodles, and it is easy to cause sticking between noodles, and the quality and stability of products cannot be guaranteed.

[0006] Furthermore, as disclosed in patent document CN102028147A, a production process and production equipment of non-fried instant noodles, the production process mainly includes preparing raw materials into a slurry with a moisture content of 60-72%, and then steaming the slurry. The disadvantage is that the controllability of the slurry is not high, which is easy to cause equipment pollution and affect its manufacturing effect and efficiency. At the same time, because the surface of non-fried instant noodles usually does not have pores, its rehydration property is lower than that of fried instant noodles. Said to reduce, the soaking time is longer

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