Production method of ready-to-eat noodles in chicken soup
A production method and technology for chicken soup, applied in food science, food ingredients, food ingredients as taste improvers, etc., can solve problems such as poor taste, slow absorption of chicken soup, waste, etc., to save ingredients, enrich nutritional value, and cost. low cost effect
Inactive Publication Date: 2018-07-06
李峰
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Abstract
The invention discloses a production method of ready-to-eat noodles in chicken soup. The production method comprises the following steps of cooking bone-removed chicken meat in water, separating obtained chicken soup from chicken meat residues, performing extrusion treatment on the chicken meat residues with a double-screw extruder, performing uniform grinding to obtain chicken meat powder, then mixing the chicken meat powder with raw materials of wheat flour, water and the like, performing processing with a noodle maker, performing steaming with boiling water, performing soaking in cold water, performing draining to obtain ready-to-eat noodles, separately packaging the ready-to-eat noodles and the chicken soup, performing sterilization, performing sealed packaging, and then performing putting into the same outer packaging bag so as to obtain the ready-to-eat noodles in chicken soup. The production method disclosed by the invention is simple to operate and low in cost, raw materials can be saved, and the made ready-to-eat noodles in chicken soup are fresh and delicious in taste and smooth and chewy in mouth feel and have rich nutrient value.
Application Domain
Food ingredient as taste affecting agentFood ingredient as mouthfeel improving agent
Technology Topic
NutrientTwin screw extruder +3
Examples
- Experimental program(1)
Example Embodiment
PUM
Property | Measurement | Unit |
Granularity | 100.0 ~ 200.0 | mesh |
Description & Claims & Application Information
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