Making method of instant fresh noodles and instant fresh noodles made by method

A production method and technology of fresh noodles, applied in the fields of application, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problems of lack of nutrition, inconvenient eating, loss of noodle strength, etc., and achieve the purpose of inhibiting bacteria The effect of growth, prolonging shelf life, and stretching muscle strength

Active Publication Date: 2017-07-07
孙平建
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] (1), instant noodles: easy to eat, slightly better taste, but it is fried food, no nutrition, harmful to health
[0010] (2) Udon noodles, Korean cold noodles: must be boiled, inconvenient to eat, and because they are wet noodles, after long-term storage, the surface will become wet and produce a paste feeling, losing the strength of the noodles, and the taste is slightly poor
[0011] (3) Wet instant noodles: like instant noodles, they can be eaten without boiling, and they are also cooked food, but because coo

Method used

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  • Making method of instant fresh noodles and instant fresh noodles made by method

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example 1

[0047] A preparation method of instant noodles, comprising the following process steps:

[0048](1) 56% flour, 30% ice water at 0°C, 5.3% starch, 3% gluten, 0.4% salt, 3% edible oil, 0.3% sodium alginate, and 2% lactic acid. Add the vacuum dough mixer, mix for 20 minutes at a speed lower than 40 rpm, make the temperature in the mixer not exceed 8°C, and control the relative pressure in the vacuum dough mixer to -50KP to make dough. The flour used here is the flour taken from the freezer. The temperature of the flour is usually lower than 5°C. In order to maintain the flour temperature, it is best to use it within half an hour after taking it from the freezer. The flour temperature is required to be low to prevent the temperature inside the machine from being too high during the dough mixing process. In order to maintain the gluten of the flour, the flour should not be refrigerated for a long time, so it only needs to be frozen for less than ten days in advance.

[0049] (2) ...

example 2

[0059] A preparation method of instant noodles, comprising the following process steps:

[0060] (1) 55% flour, 28% ice water at 0°C, 7% starch, 5% gluten, 0.2% salt, 3% edible oil, 0.1% sodium alginate, and 1.7% lactic acid. Add the vacuum dough mixer and mix for 15 minutes at a speed lower than 40 rpm. During the mixing process, the temperature in the machine is 5°C or below, and the relative pressure in the vacuum dough mixer can be controlled at -50KP to make dough. The flour used here is the flour taken out from the freezer, and the temperature of the flour is usually lower than 5°C.

[0061] (2) Use a twin-screw noodle extruder to extrude the dough into noodles, and at the same time, the noodles are cooked and sterilized at a high temperature and high pressure of 120°C. After the noodles are squeezed out of the noodle machine, they fall directly onto the sieve plate and pile up to form noodle cakes. The noodle outlet of the noodle machine is an environment with a high ...

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PUM

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Abstract

The invention relates to a making method of instant fresh noodles and the instant fresh noodles made by the method. The making method comprises the following making steps of adding flour, starch, vital wheat gluten, table salt, edible oil, sodium alginate, ice water and lactic acid into a vacuum dough mixer in proportion, and making dough; then performing high-temperature high-pressure shaping to obtain noodles, cooking the noodles, and sterilizing the cooked noodles; performing shaping to obtain cakes, and performing quick baking until noodle crusts are quickly dehydrated, dried and crisp and noodle core parts maintain wet and soft; then performing cooling until the outer surfaces of the noodles are 70 DEG C or below; loading the cooled noodles into packaging bags, and performing vacuumizing; performing water bath sterilization; putting the sterilized noodles into a freezer, and performing quick cooling; and performing matching with seasoning bags so as to obtain finished products. In the process of making the instant fresh noodles, the noodles are all in a machine cavity and are not in contact with the outside. The invention provides the making method of the instant fresh noodles, and the noodles made by the method. According to the method, deep-frying is not performed, in later-stage preservation, preservatives are not used, and the instant fresh noodles are rich in nutrition, have palatable taste and texture of domestic noodles, and are quite convenient noodles the same as present instant noodles when being eaten.

Description

technical field [0001] The invention relates to the field of food, in particular to a preparation method of instant noodles and instant noodles prepared by the method. Background technique [0002] Noodles are our staple food for thousands of years and are loved by consumers, but the process of making noodles is complicated and time-consuming. [0003] In order to allow consumers to eat it conveniently and quickly, the Japanese invented instant noodles, so that people who want to eat only need a little boiling water, and they can eat hot noodles in a few minutes. Because of its convenience and speed, it is very popular among customers. According to incomplete statistics from the media, the annual sales of instant noodles in the Chinese market reached 57 billion yuan in 2012, and it has grown into a huge industry. [0004] While instant noodles are selling well, instant noodles also produce a large number of carcinogens due to frying in the production process, adding a larg...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L29/30A23L33/185A23L29/256A23L5/10A23L3/36A23L3/16A23L3/015A23L3/40A23L3/10A23L3/3508
CPCA23L3/0155A23L3/10A23L3/16A23L3/3508A23L3/36A23L3/40A23V2002/00A23V2200/14A23V2200/16
Inventor 孙平建孙瑞希
Owner 孙平建
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