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Non-fried instant noodles and preparation method thereof

A technology of non-fried instant noodles and oil, which is applied in the direction of food science, food preservation, and the function of food ingredients, etc., can solve the problems of long brewing time and single nutritional structure, and achieve short brewing time, rich nutrition, and nutritional structure Full and Rich Effects

Inactive Publication Date: 2017-11-10
成都众宜创展商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem solved by the present invention: provide a kind of non-fried instant noodles, solve the problems in the prior art that the instant noodles need boiling water to be brewed, the brewing time is long, and the nutritional structure is single

Method used

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  • Non-fried instant noodles and preparation method thereof

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preparation example Construction

[0031] A kind of preparation method of non-fried instant noodles of the present invention specifically comprises the following steps:

[0032] Step 1: Prepare raw materials: take the raw materials by weight;

[0033] Step 2: mixing: adding water to the material and mixing evenly, so that the water content of the mixed material is 25-35%;

[0034] Step 3: ripening: ripening the mixed material at 30-50°C;

[0035] Step 4: Cutting into strips: Cutting and calendering the cured mixed material, and then shredding to obtain wet noodles;

[0036] Step 5: Drying and packaging: Freeze-dry the wet noodles, pack them, and get ready.

[0037] In the step 2, the water content of the mixed material is 30%.

[0038] The aging temperature in step 3 is 40° C., and the aging time is 1-2 hours.

Embodiment 1

[0040] A preparation of non-fried instant noodles.

[0041] The weight ratio of raw materials is: 78 parts of wheat starch, 40 parts of corn starch, 20 parts of mung bean powder, 21 parts of cornstarch, 25 parts of peanut powder, and 18 parts of pregelatinized starch.

[0042] Among them, the peanut powder is obtained after extracting oil by cold pressing process. All the above-mentioned raw materials are passed through a 180-mesh sieve.

[0043] The preparation method specifically comprises the following steps:

[0044] Step 1: Prepare materials: Weigh 78 parts of wheat starch, 40 parts of cornstarch, 20 parts of mung bean powder, 21 parts of cornstarch, 25 parts of peanut powder, and 18 parts of pregelatinized starch by weight;

[0045] Step 2: Mixing: add water to the above materials and mix evenly, so that the water content of the mixed materials is 30%;

[0046] Step 3: ripening: aging the mixed material at 40°C for 2 hours;

[0047] Step 4: Cutting into strips: Cutti...

Embodiment 2

[0050] A preparation of non-fried instant noodles.

[0051] The weight ratio of raw materials is: 60 parts of wheat starch, 50 parts of corn starch, 30 parts of mung bean powder, 25 parts of cornstarch, 15 parts of peanut powder, and 28 parts of pregelatinized starch.

[0052] Among them, the peanut powder is obtained after extracting oil by cold pressing process. All the above-mentioned raw materials are passed through a 180-mesh sieve.

[0053] The preparation method specifically comprises the following steps:

[0054] Step 1: Prepare materials: take by weight 60 parts of wheat starch, 50 parts of corn starch, 30 parts of mung bean powder, 25 parts of cornstarch, 15 parts of peanut powder, and 28 parts of pregelatinized starch;

[0055] Step 2: Mixing: add water to the above materials and mix evenly, so that the water content of the mixed materials is 25%;

[0056] Step 3: ripening: aging the mixed material at 50°C for 1 hour;

[0057]Step 4: Cutting into strips: Cutting...

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Abstract

The invention discloses non-fried instant noodles and a preparation method thereof, and solves the problems of prior art, namely the instant noodles must be brewed with boiling water, as well as long brewing time and simple nutritional structure. The non-fried instant noodles disclosed by the invention are prepared from the following raw materials in parts by weight: 60-90 parts of wheat starch, 30-50 parts of corn starch, 10-30 parts of mung bean powder, 15-25 parts of walnut powder, 15-40 parts of peanut powder, and 10-28 parts of pregelatinized starch; and the peanut powder is prepared by crushing peanuts after grease has been extracted. The preparation method of the non-fried instant noodles specifically comprises the following steps of preparing materials, carrying out mixing, carrying out curing, carrying out cutting so as to obtain strips, carrying out drying, and carrying out packaging so as to obtain the non-fried instant noodles. The non-fried instant noodles disclosed by the invention are rich in nutrition, and can be brewed with warm water; moreover, the brewing time is short. The preparation method of the non-fried instant noodles is simple in processes, easy to operate, and low in production cost.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to non-fried instant noodles and a preparation method thereof. Background technique [0002] Instant noodles, also known as instant noodles, instant noodles, cup noodles, instant noodles, instant noodles, instant noodles, are a kind of noodle food that can be cooked and eaten with hot water in a short time. Instant noodles have become popular fast food because of their small size, easy to carry and store. But in the prior art, instant noodles have the problem that boiling water is required for brewing, and the brewing time is long. And instant noodles are made of wheat starch or cornstarch as the main raw material, and there is also the problem of single nutritional structure. [0003] Therefore, to provide a kind of non-fried instant noodles, which is rich in nutrition, can be brewed in warm water, and the brewing time is short, has become an urgent problem to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/113A23L3/44A23L29/30A23L33/10
CPCA23L7/111A23L3/44A23L7/113A23L29/30A23L33/10A23V2002/00A23V2200/30A23V2250/5118A23V2300/20A23V2300/10
Inventor 孔利文伍超
Owner 成都众宜创展商贸有限公司
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