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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AI-Extracted Technical Summary

Problems solved by technology

The current instant chicken noodle soup is mainly to pour the chicken soup into the cooked ordinary noodles, the noodles absorb the chicken soup slowly, and the tas...

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

[0018] A production method of instant chicken noodle soup includes the following steps:

[0019] (1) Chop 50kg of boneless chicken and add it to 200kg of water to pre-cook for 5min, then add 3kg of green onions, 6kg of ginger and 0.5kg of salt to cook. After cooling, remove the solids, remove the onion and ginger residues, and separate the chicken residues Set aside to get chicken soup;

[0020] (2) Put the chicken residue obtained in step (1) into a twin-screw extruder for extrusion treatment, and then grind uniformly to obtain chicken powder;

[0021] (3) Mix the chicken powder obtained in step (2) with 100kg wheat flour, 10kg egg liquid, 0.5kg edible vegetable oil and 40kg drinking water, then use a noodle maker to make noodles, first cook in boiling water, and then soak in cold water , And get instant noodles after draining;

[0022] (4) The chicken broth obtained in step (1) and the instant noodles obtained in step (3) are divided, sterilized, sealed and packaged separately, and then placed in the same outer packaging bag to obtain instant chicken noodle soup.

[0023] Among them, each outer packaging bag contains 100g chicken broth and 100g instant noodles.

[0024] The boiling time in the step (1) is 1 h.

[0025] The extrusion processing conditions in the step (2) are as follows: the temperature is 100° C., and the screw speed of the twin-screw extruder is 200 r/min.

[0026] The size of the chicken powder in the step (2) is 100 mesh.

[0027] The cooking time in the step (3) is 5 min.

[0028] The soaking time in the step (3) is 20 minutes.

PUM

Property	Measurement	Unit
Granularity	100.0 ~ 200.0	mesh

Description & Claims & Application Information

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Classification and recommendation of technical efficacy words

Improves taste and taste
save food

Bean curds containing mulberry leaf component and asparagus lettuce component and preparation method of bean curds

InactiveCN105211311Aeasy to absorbImproves taste and taste

Owner:SHANDONG XINYUAN IND GRP