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Preparation method of spicy and refreshing flavored noodle product

A noodle product and spicy technology, which is applied in the field of preparation of spicy and refreshing seasoned noodle products, can solve the problems of low nutritional value, harmfulness, unsanitary and the like, and achieve the effects of simple preparation method, reasonable ratio of raw materials and low cost.

Active Publication Date: 2018-01-30
安徽皓浩食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the seasoned noodle products sold on the market are spicy, spiced, hot and sour and meaty. The common point of taste is a single spicy taste, which has no novelty, low nutritional value, and contains more food additives and antiseptics. additives to improve the flavor and shelf life of seasoned noodle products, which is neither hygienic nor harmful to the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Preparation of Spicy Fresh

[0033] Weigh 2.5kg Chaotian pepper, 100g cumin powder, 150g Chinese prickly ash, 50g white pepper, 250g star anise, 100g cinnamon bark, 50g cumin, 700g salt, 300g monosodium glutamate, 250g dried ginger, 100g minced garlic, 50g white sesame, white sugar 400g, obtained after mixing, stirring and pulverizing;

[0034] (2) Preparation of spicy outer layer semi-finished product

[0035] Weigh 42 catties of wheat flour, 10 catties of soybean flour, 7 catties of edible oil, 3 catties of fresh eggs, 0.6 catties of safflower flavin, 0.2 catties of corn yellow, 5 g of vitamin A, 5 g of vitamin D and 29.2 catties of water in the dough mixer Stir for 40 minutes, then mechanically beat for 2 hours to obtain elastic dough, then put the elastic dough into the puffing machine, puff it at 202°C for 6 minutes, extrude the puffed dough, and then cut into strips to obtain the semi-finished spicy outer layer;

[0036] (3) Preparation of refreshing lining ...

Embodiment 2

[0045] (1) Preparation of Spicy Fresh

[0046] Weigh 2.0kg Chaotian pepper, 320g cumin powder, 160g pepper, 40g white pepper, 310g star anise, 135g cinnamon bark, 66g cumin, 900g salt, 400g monosodium glutamate, 300g dried ginger, 150g minced garlic, 100g white sesame, white sugar 119g, obtained after mixing, stirring and pulverizing;

[0047] (2) Preparation of spicy outer layer semi-finished product

[0048] Weigh 55 catties of wheat flour, 5 catties of soybean flour, 11 catties of edible oil, 3 catties of fresh eggs, 0.9 catties of safflower flavin, 0.3 catties of corn yellow, 9 g of vitamin A, 9 g of vitamin D and 14.8 catties of water in the dough mixer Stir for 60 minutes, then mechanically beat for 2 hours to obtain elastic dough, then put the elastic dough into the puffing machine, puff it at 216°C for 10 minutes, extrude the puffed dough, and then cut into strips to obtain the semi-finished spicy outer layer;

[0049] (3) Preparation of refreshing lining

[0050]a. ...

Embodiment 3

[0058] (1) Preparation of Spicy Fresh

[0059] Weigh 2.1kg Chaotian pepper, 300g cumin powder, 180g Chinese prickly ash, 60g white pepper, 380g star anise, 130g cinnamon bark, 73g cumin, 670g salt, 515g monosodium glutamate, 272g dried ginger, 100g minced garlic, 120g white sesame, white sugar 183g, obtained after mixing, stirring and milling;

[0060] (2) Preparation of spicy outer layer semi-finished product

[0061] Weigh 45 catties of wheat flour, 7 catties of soybean flour, 10 catties of edible oil, 7 catties of fresh eggs, 0.78 catties of safflower flavin, 0.23 catties of corn yellow, 8 g of vitamin A, 8 g of vitamin D and 20.99 catties of water in the dough mixer Stir for 60 minutes, then mechanically beat for 2 hours to obtain elastic dough, then put the elastic dough into the puffing machine, puff it at 212°C for 9 minutes, extrude the puffed dough, and then cut into strips to obtain the semi-finished spicy outer layer;

[0062] (3) Preparation of refreshing lining ...

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PUM

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Abstract

The invention discloses a preparation method of a spicy and refreshing flavored noodle product. The preparation method particularly comprises the following steps: (1) preparation of spicy sauce; (2) preparation of a spicy outer layer semi-finished product; (3) preparation of a refreshing inner layer; and (4) preparation of the spicy and refreshing flavored noodle product: putting the spicy outer layer semi-finished product into a hollow mold, then putting the refreshing inner layer into the spicy outer layer, performing edge closing and shaping, then putting the shaped material into a stirredspraying machine, weighing a component amount of spicy sauce, putting the spicy sauce into the stirred spraying machine, opening a switch, uniformly spraying the spicy sauce on the surface of the product, and taking out the product with the spicy sauce and performing vacuum packaging to obtain the spicy and refreshing flavored noodle product with unique taste. On the basis of keeping the spicy flavor of the original flavored noodle product, the delicious and refreshing inner layer part is added; the preparation method is simple, the raw material proportioning is reasonable, the cost is low, and the raw materials are easy to obtain; the used raw materials are purely natural and pollution-free and are free of any additive or preservative; and vacuum packaging is adopted, so that the spicy and refreshing flavored noodle product is sanitary and healthy.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of spicy and refreshing seasoned noodle products. Background technique [0002] Seasoned noodle products, commonly known as spicy strips, spicy slices, and gluten, are made of wheat flour as the main raw material, prepared by batching, extruding, cooking, forming, adding salt, sugar, oil, pepper, pepper spices and food additives. become. Its organizational structure is porous and bulky, the taste is delicious and chewy, the shape is exquisite, the varieties are various, and it has certain nutritional value, forming a large class of unique leisure food. Most of the seasoned noodle products sold on the market are spicy, spiced, hot and sour and meaty. The common point of taste is a single spicy taste, which has no novelty, low nutritional value, and contains more food additives and antiseptics. Adding additives to improve the fragrance and shelf life of seasoni...

Claims

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Application Information

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IPC IPC(8): A23L7/161A23L7/191A23L5/00A23P20/25A23C9/13
Inventor 周双平凌霄
Owner 安徽皓浩食品科技股份有限公司
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