Fresh potato non-fried convenient hot dry noodle and preparation method thereof

A potato and convenient type technology, which is applied in the field of preparation of fresh potato non-fried convenient hot dry noodles, can solve the problems of high nutrient loss, unsatisfactory nutrition and health, etc., achieve short rehydration time, improve safety and Preservability and water absorption are moderate

Inactive Publication Date: 2017-07-21
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fried instant noodles have a shelf life of about 6 months, good rehydration, and a unique oily flavor, but they are not ideal in terms of nutrition and health, because their oil content is about 15%-22%; More nutrients are lost, and some harmful substances such as acrylamide are more likely to be produced

Method used

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  • Fresh potato non-fried convenient hot dry noodle and preparation method thereof
  • Fresh potato non-fried convenient hot dry noodle and preparation method thereof
  • Fresh potato non-fried convenient hot dry noodle and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A kind of fresh potato non-fried instant hot dry noodle, contains the raw material of following weight portion:

[0040]

[0041] A preparation method of fresh potato non-fried instant hot dry noodles, comprising the steps of:

[0042](1) Prepare fresh potatoes: take fresh, non-rotten potatoes, wash and peel them, and cut them into thin slices with a thickness of 10mm along the horizontal axis of the potatoes. Put the thin slices of potatoes into a steamer, place gauze on the bottom, and cook them in a 210w oven. Cook on the induction cooker for 28 or 29 or 30 or 31 or 32 minutes; place the steamed potato slices in a mortar and grind until uniform. Then place the mashed potatoes in a 700w microwave oven to dry for 2 or 3 or 4 minutes until the water content in fresh potatoes is about 65%, and then continue to dry in a valley wind drying oven at 70°C for 2.5 hours until fresh. The water content in the potato is about 35%, take out the dried fresh potato and let it st...

Embodiment 2

[0050] A kind of fresh potato non-fried instant hot dry noodle, contains the raw material of following weight portion:

[0051]

[0052]

[0053] A preparation method of fresh potato non-fried instant hot dry noodles, comprising the steps of:

[0054] (1) Prepare fresh potatoes: take fresh, non-rotten potatoes, wash and peel them, and cut them into thin slices with a thickness of 10mm along the horizontal axis of the potatoes. Put the thin slices of potatoes into a steamer, place gauze on the bottom, and cook them in a 210w oven. Cook on the induction cooker for 28 minutes; place the steamed potato slices in a mortar, and grind them until they are evenly mashed. Then place the mashed potatoes in a 539W microwave oven to dry for 4 minutes until the water content in fresh potatoes is about 70%, and then continue to dry in a valley wind drying oven at 80°C for 2 hours until the water content in fresh potatoes is about 70%. 40%, take out the dried fresh potatoes and let the...

Embodiment 3

[0061] A kind of fresh potato non-fried instant hot dry noodle, contains the raw material of following weight portion:

[0062]

[0063]

[0064] A preparation method of fresh potato non-fried instant hot dry noodles, comprising the steps of:

[0065] (1) Prepare fresh potatoes: take fresh, non-rotten potatoes, wash and peel them, and cut them into thin slices with a thickness of 10mm along the horizontal axis of the potatoes. Put the thin slices of potatoes into a steamer, place gauze on the bottom, and cook them in a 210w oven. Cook on the induction cooker for 29 minutes; place the steamed potato slices in a mortar, and grind them until they are evenly mashed. Then place the mashed potatoes in a 385w microwave oven to dry for 5 minutes until the water content in the fresh potatoes is about 75%, and then continue to dry in a valley wind drying oven at 90°C for 1.5 hours until the water content in the fresh potatoes is about 75%. About 58%, take out the dried fresh pota...

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PUM

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Abstract

The invention discloses a fresh potato non-fried convenient hot dry noodle and a preparation method thereof. Thehot dry noodle comprises flour, fresh potatoes, salt, sodium carbonate, composite phosphate, gluten powder, sodium alginate and monoglyceride at a certain proportion. The preparation method comprises the following steps: (1) preparation of the fresh potatoes: washing potatoes with no decay and deterioration, peeling, cutting the potatoes into slices, putting the potato slices into a steamer and steaming; putting the steamed potato slices into a mortar, grinding the potato slices into a mud shape, putting the grinded potato mud into microwave and drying; (2) preparation of fresh noodles: uniformly mixing the obtained potato mud, kneading a dough, proofing under room temperature, putting formed noodles into a pot and boiling; (3) drying of the noodles: microwave drying the obtained fresh noodles. Thepreparation method has the advantages that the formula is reasonable, the energy consumption is reduced, and the production cost is lowered; more flavors and nutrients are endowed to the hot dry noodle. The fresh potato convenient hot dry noodle is non-fried, so that the safety and the preservability are greatly improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a non-fried fresh potato instant hot-dried noodle, and also relates to a preparation method of the fresh potato non-fried instant hot-dried noodle. Background technique [0002] Potatoes are rich in carbohydrates, protein, cellulose, fat, vitamins and inorganic salts. Potatoes contain complete nutrients, which are unmatched by other food crops. Potatoes not only have high nutritional value, but also have medicinal effects such as harmonizing the stomach, regulating the middle, strengthening the spleen, replenishing qi, strengthening the body and kidney, etc., which can prevent and treat gastric ulcer, duodenal ulcer, chronic gastritis, habitual constipation and skin ulcers. diseases such as eczema. In addition, potatoes are planted in 157 countries in the world because of their strong resistance to stress and great potential for increasing production. They are also used...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L19/12A23L29/00A23L29/256A23L29/10A23L33/00A23L5/10A23L3/54
CPCA23L3/54A23V2002/00A23V2200/242A23V2200/222A23V2200/30A23V2250/192A23V2250/5486A23V2300/10
Inventor 谢定源刘婷婷成令茹叶小清
Owner HUAZHONG AGRI UNIV
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