Non deep-fried instant noodles and preparation method thereof

A technology for non-fried instant noodles and noodles, applied in food science and other directions, can solve the problems of inability to achieve natural and fresh flavor, inability to retain nutrients well, and the speed of water absorption of noodles is reduced, so as to retain nutrients and save time. material, fast rehydration effect

Pending Publication Date: 2017-10-24
JIN MAILANG MIANPIN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] CN102084965A discloses a method for making instant frozen noodles, which belongs to the field of dry noodle processing. It can effectively solve the problem of oil in fried and dried noodles, and the oxidation of noodles during storage will cause the quality of noodles to decline and deteriorate. When hot air is dried, noodles will shrink. Disadvantages that the noodle texture becomes hard and the water absorption speed of the noodles decreases during rehydration
[0008] CN103907876A discloses a prep

Method used

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  • Non deep-fried instant noodles and preparation method thereof

Examples

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Effect test

Embodiment 1

[0077] A kind of non-fried instant noodles, its structure is as figure 1 As shown, it has an integrated layered structure, the upper layer is seasoning block 1, and the lower layer is noodle cake 2; the seasoning block on the upper layer is made of fried tomato eggs with a thickness of 1 cm, and the lower layer is non-fried instant noodle cake with a thickness of 1 cm. 3cm.

[0078] The preparation method of the non-fried instant noodles of the present embodiment, carries out according to the following steps:

[0079] (1) Weigh 80g of wheat flour, 20g of modified potato starch, 5g of gluten powder, 2g of edible salt, 0.3g of sodium pyrophosphate, 0.02g of guar gum, and 0.1g of gardenia yellow pigment, and mix these raw materials with 35mL of water , kneading the dough for 12 minutes, and rolling to obtain a noodle sheet with a thickness of 1.1 mm, shred the noodle sheet, cook it under a pressure of 0.2 MPa for 3 min, and cut it into noodles with a width of 2 mm for later use;...

Embodiment 2

[0085] An instant noodle with an integrated layered structure, wherein the seasoning block on the upper layer is fried fish-flavored shredded pork layer with a thickness of 1.2 cm, and the lower layer is non-fried instant noodle cake with a thickness of 3.5 cm.

[0086] The preparation method of the instant noodles of the present embodiment, carries out according to the following steps:

[0087] (1) Noodle raw materials have the following components by weight: 75 parts of wheat flour, 30 parts of tapioca starch, 2.5 parts of gluten, 35 parts of water, 2.25 parts of salt, 0.3 part of sodium tripolyphosphate, 0.02 part of CMC xanthan gum part, capsanthin 0.1 part; kneading time 12min, noodle thickness 1.0mm, width 1.5mm, cooking time 3min, cooking pressure 0.2MPa.

[0088] (2) Weigh 300g of pork tenderloin, add 2g of edible salt, 10g of cooking wine, 3g of starch and marinate for 10 minutes, wash and shred 40g of winter bamboo shoots, 20g of carrot, shred 20g of soaked fungus, a...

Embodiment 3

[0094] An instant noodle has an integrated layered structure, wherein the upper layer is stir-fried Kung Pao chicken layer seasoning block with a thickness of 1.5 cm, and the lower layer is noodle cake with a thickness of 4.5 cm.

[0095] The preparation method of the instant noodles of the present embodiment comprises the following steps:

[0096] (1) The noodle raw material has the following components by weight: 70 parts of wheat flour, 30 parts of potato modified starch, 5 parts of gluten, 36 parts of water, 1.5 parts of salt, 0.4 part of disodium hydrogen phosphate, 0.02 parts of konjac fine powder part, curcumin 0.1 part; kneading time 12min, noodle thickness 1.0mm, width 1.7mm, cooking time 3min, cooking pressure 0.2MPa.

[0097] (2) Weigh 250g of chicken breast, cut it into 1.0cm×1.0cm×1.0cm blocks; weigh 5g of pepper, 50g of eggs, 10g of cooking wine, 20g of starch, put them in a bowl and stir with the chicken breast Evenly; add 20g of salad oil to the wok and heat t...

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Abstract

The invention relates to non deep-fried instant noodles and a preparation method thereof. The non deep-fried instant noodles adopt a one-piece structure that an upper layer is a seasoning block and a lower layer is a cake. Cooked noodles and dishes processed in kitchens are integrated, and a vacuum freeze drying technique is used wholly, so that novel non deep-fried instant noodles are prepared. The non deep-fried instant noodles have the advantages that the non deep-fried instant noodles are low in fat, rapid in rehydration, good in soup sucking properties and pure and delicious in flavor, have the feel of conditioning in family kitchens, and can well reserve original nutrient components. Besides, the noodles and the dishes are integrated together to process a noodle product in a container, and the non deep-fried instant noodles can be eaten when being brewed with boiling water for 3min, so that the non deep-fried instant noodles are convenient and rapid, and tedious steps that when conventional instant noodles are brewed, material bags of seasoning powder bags, sauce bags, vegetable bags and the like need to be tore are omitted, and the non deep-fried instant noodles are time-saving, bag-material-saving, environmental-friendly and healthy.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to non-fried instant noodles 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 delicious taste and convenience, instant noodles have been welcomed and loved by the 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 is rich in nutrition, are becoming more and more popular among people. [0003] Instant noodles can be divided into fried instant noodles and non-fried instant noodles according to the different drying methods of the noodles. With the acceleration of the pace of life and the improvement of living standards, consumers not only consider...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L19/00A23L15/00A23L13/00A23L13/40A23L13/50
CPCA23V2002/00A23V2200/04A23V2200/222A23V2200/242A23V2250/1614A23V2250/506A23V2250/5118A23V2250/5486A23V2300/10A23V2300/20A23V2250/5086A23V2250/2112A23V2250/5066
Inventor 范现国
Owner JIN MAILANG MIANPIN CO LTD
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