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Quick-frozen braised noodle and preparation method thereof

A technology for braised noodles and noodles, which is applied in the field of quick-frozen braised noodles and its preparation, can solve the problems that the taste and flavor cannot be comparable to that of freshly steamed noodles, the reheating and water absorption of noodles are poor, and the noodles are easy to break, so as to extend the shelf life of products and retain water. Sexual enhancement, the effect of ensuring product quality

Inactive Publication Date: 2018-02-27
郑州研霖生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the braised noodles on the market are all steamed and sold by restaurants, which cannot meet the needs of market-oriented mass production. With the rapid development of quick-freezing technology, although there are some quick-frozen braised noodles, most of the current quick-frozen braised noodles have reheating The taste of the noodles is hard, or the noodles are easy to break, or the water absorption of the noodles is poor after reheating, the soup is less, and the taste and flavor cannot be compared with the freshly steamed noodles.

Method used

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  • Quick-frozen braised noodle and preparation method thereof

Examples

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Effect test

Embodiment 1

[0039] A quick-frozen stewed noodle, which is made by mixing noodles into side dish soup and steaming; wherein the noodles are prepared from the following raw materials in parts by weight: 100 parts of wheat core wheat flour, 2 parts of acetate modified starch, hydroxypropyl di 2 parts of starch phosphate, 0.4 parts of noodle improver, 2 parts of emulsified oil, 0.5 parts of edible salt, 44 parts of water;

[0040] The side dish soup is prepared from the following raw materials in parts by weight: 450 parts of tomato, 200 parts of egg, 50 parts of shallot, 9.0 parts of edible salt, 3.5 parts of white sugar, 3.0 parts of chicken powder, 1.6 parts of light soy sauce, water retention 1.6 parts of medicine, 50 parts of soybean oil;

[0041] The water retaining agent contains soybean protein isolate, sodium tripolyphosphate, sodium pyrophosphate and potassium polymetaphosphate.

[0042] The preparation method of the above-mentioned quick-frozen stewed noodles comprises the followi...

Embodiment 2

[0055] A quick-frozen stewed noodle, which is made by mixing noodles into side dish soup and steaming; wherein the noodles are prepared from the following raw materials in parts by weight: 95 parts of wheat core wheat flour, 1.5 parts of acetate modified starch, hydroxypropyl di 1.5 parts of starch phosphate, 0.3 parts of noodle improver, 1.5 parts of emulsified oil, 0.4 parts of edible salt, 40 parts of water;

[0056] The side dish soup is prepared from the following raw materials in parts by weight: 445 parts of tomato, 195 parts of egg, 45 parts of shallot, 8.0 parts of edible salt, 3 parts of white sugar, 2.8 parts of chicken powder, 1.2 parts of light soy sauce, water retention 1.2 parts of medicine, 45 parts of soybean oil;

[0057] The water retaining agent contains soybean protein isolate, sodium tripolyphosphate, sodium pyrophosphate and potassium polymetaphosphate.

[0058] The preparation method of the above-mentioned quick-frozen stewed noodles comprises the foll...

Embodiment 3

[0072] A quick-frozen stewed noodle, which is made by mixing noodles into side dish soup and steaming; wherein the noodles are prepared from the following raw materials in parts by weight: 105 parts of wheat core wheat flour, 2.5 parts of acetate modified starch, hydroxypropyl di 2.5 parts of starch phosphate, 0.5 parts of noodle improver, 2.5 parts of emulsified oil, 0.6 parts of edible salt, 48 parts of water;

[0073] The side dish soup is prepared from the following raw materials in parts by weight: 455 parts of tomato, 205 parts of egg, 55 parts of shallot, 10.0 parts of edible salt, 4 parts of white sugar, 3.5 parts of chicken powder, 2.0 parts of light soy sauce, water retention 2.0 parts of medicine, 55 parts of soybean oil;

[0074] The water retaining agent contains soybean protein isolate, sodium tripolyphosphate, sodium pyrophosphate and potassium polymetaphosphate.

[0075] The preparation method of the above-mentioned quick-frozen stewed noodles comprises the fo...

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Abstract

The invention relates to the technical field of food processing, and particularly relates to a quick-frozen braised noodle and a preparation method thereof. According to the quick-frozen braised noodle provided by the invention, wheat-core wheat flour, acetate modified starch and hydroxypropyl distarch phosphate are combined and used as a flour matrix, four components of isolated soy protein, sodium tripolyphosphate, sodium pyrophosphate and sodium polypyrophosphate are contained in a water retention agent; all components in the flour matrix synergistically acts; all the components in the water retention agent synergistically interacts; afterwards, by combining a three-time-awaking noodle preparation process, the water-absorption and water-retention performance of the quick-frozen braisednoodle is promoted; the color and luster stability is promoted; the quick-frozen braised noodle is prevented from generating brown stains in a quick-frozen reheating procedure; the eating quality of the quick-frozen braised noodle is improved. The braised noodle prepared by the preparation method is subpackaged and quick-frozen, is directly reheated by a microwave before being eaten, and is convenient for a consumer to eat and suitable for a busy office worker and the industrialized production of the braised noodle is promoted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a quick-frozen stewed noodle and a preparation method thereof. Background technique [0002] Braised noodles are a characteristic traditional noodle snack in central and northern China. They are popular in Shanxi, Shaanxi, Henan, Hebei, Beijing, Tianjin, Inner Mongolia, Liaoning, Anhui, Hubei and other areas north of the Yangtze River. They are also known as steamed noodles and stewed noodles. Wait. Traditional stewed noodles are made of noodles, which are prepared by steaming noodles in soup-containing side dishes and absorbing the soup in the side dishes. The side dishes can usually be selected according to consumers' personal taste preferences, and cabbage can be used , beans, eggs, tomatoes, pork, etc. At present, the braised noodles on the market are all steamed and sold by restaurants, which cannot meet the needs of market-oriented mass production. With the rapid ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L29/10
CPCA23L7/113A23L29/10
Inventor 周航董亚石威
Owner 郑州研霖生物科技有限公司
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