Quick-freeze cooked stretched noodle and making method thereof

A ramen and cooking technology, applied in food science, food preservation, application, etc., can solve the problems of ramen texture and tensile properties decline, taste and flavor deterioration, cooking loss reduction, etc., to achieve moderate hardness and tensile properties , save costs, and solve the effect of quality damage

Pending Publication Date: 2018-03-06
XINJIANG UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing quick-frozen noodles have the problem that the quality is easily damaged during the cold chain distribution process, resulting in a decrease in the texture and tensile properties of the ramen noodles after subsequent thawing and reheating, reduc

Method used

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  • Quick-freeze cooked stretched noodle and making method thereof
  • Quick-freeze cooked stretched noodle and making method thereof
  • Quick-freeze cooked stretched noodle and making method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0029] The invention provides a quick-frozen cooked ramen, which comprises 630-650 parts of flour, 370-400 parts of water, 10-12 parts of table salt, 1-2 parts of high acyl gellan gum and 10-15 parts of flaxseed powder in parts by weight. parts, trehalose 20-40 parts, linseed gum 9-15 parts.

Embodiment 2

[0031] For realizing above technical purpose, the present invention specifically provides a kind of preparation method of quick-frozen cooked hand-pulled noodles, and concrete method step is as follows:

[0032] Weigh flour, water, salt, high acyl gellan gum, linseed powder, trehalose and linseed gum according to the weight ratio of Example 1, leave it to stand for 25-35min after kneading, compound rolling, knead into dough, Let stand again for 25-35 minutes; knead the dough for the second time, cut the dough into small pieces, pull the small pieces into ramen noodles with a diameter of 0.25-0.5cm, steam for 1 minute, boil in boiling water for 1-3 minutes, and wait until the white core of the noodles disappears immediately Take out with a filter spoon, cool in cold water for 30 seconds, take out the cooled ramen noodles with a filter, drain the surface water, and dry at 80°C for 3 minutes; weigh the ramen noodles with filtered water, and freeze them in an ultra-low temperature ...

Embodiment 3

[0034] Weigh 630g of flour, 370g of water, 10g of salt, 1g of high acyl gellan gum, 10g of flaxseed powder, 20g of trehalose, and 9g of flaxseed gum. Put it aside for 25 minutes; knead the dough for the second time, cut the dough into small pieces, pull the small pieces into ramen noodles with a diameter of 0.25cm, steam for 1 minute, and cook in boiling water for 1 minute. Cool in cold water at ℃ for 30 seconds, remove the cooled ramen noodles with a strainer, drain the surface water, and dry at 80℃ for 3 minutes; weigh and divide the ramen noodles with filtered water, and store them at a temperature of -30℃ to -40℃ Freeze in an ultra-low temperature refrigerator for 30 minutes, and refrigerate at -18°C after 30 minutes for later use.

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Abstract

The invention discloses quick-freeze cooked stretched noodle and a making method thereof. The quick-freeze cooked stretched noodle is made according to a basic formula of wheat flour, water and salt as well as gella gum, flaxseed powder flaxseed gum and mycose. The lowest value of the expansion rate of the made quick-freeze cooked stretched noodle is 2.9%, the hardness of t he quick-freeze cookedstretched noodle is 30.5+/-0.5g, the stretched noodle is relatively good in texture and stretching property, the breakage strength of the noodle is 36.33+/-0.1cN, the micro structure of the unfrozen stretched noodle is slightly affected, the boiling loss of the noodle is 0.309, the method has the characteristics of being lo win cost and high in food security, and has wide practicability in achieving central kitchen type industrial production of quick-freeze cooked stretched noodle.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular, the invention relates to the technical field of hand-pulled noodles and its preparation. technical background [0002] Quick-frozen cooked noodles were first successfully developed in Japan in 1972, and have developed rapidly since they were launched. Frozen cooked noodles are cooked noodles that are quickly frozen and stored at a low temperature of -18°C in a frozen state. It only takes a short time to reheat and thaw when eating Afterwards, it can be simply adjusted, and it does not contain preservatives. It is healthy to eat and can be eaten in a variety of ways, which is deeply loved by the public. Xinjiang hand-pulled noodles are also known as "mixed noodles" and "tiaozi", and "Langeman" in Uyghur. As a traditional specialty food in Xinjiang, they are loved by people of all ethnic groups. However, the production process of Xinjiang hand-pulled noodles is complicated, a...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L29/20A23L29/238A23L29/30A23L29/00A23L3/36
CPCA23L3/36A23L7/113A23L29/00A23L29/20A23L29/238A23L29/30
Inventor 敬思群
Owner XINJIANG UNIVERSITY
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