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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI 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 taste is not good; in addition, the chicken raw materials in the chicken soup boiling process usually need to Filtration removed, also caused a certain amount of waste

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

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

[0019] (1) Chop 50kg of boneless chicken and add 200kg of water to pre-boil for 5 minutes, then add 3kg of shallots, 6kg of ginger and 0.5kg of salt for boiling, remove the solids after cooling, remove the shallots and ginger residues, and separate the chicken residues Set aside, get chicken broth;

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

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

[0022] (4) The chicken broth obtained in step (1) and the instant noodles obtained in step (3) are separately packaged...

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PUM

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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.

Description

technical field [0001] The invention relates to the technical field of instant noodle soup, in particular to a production method of instant chicken noodle soup. Background technique [0002] Noodles are a kind of dough made from grain or bean flour and water, which are then either pressed or rolled or stretched into sheets and then cut or pressed, or made into strips (narrow or wide, or flat or round) or small flakes, and finally boiled, fried, braised, and fried. It contains a lot of starch, which can provide the energy necessary for the human body. It is one of the most common staple foods in China. Noodles can be divided into many types due to different production methods. Noodles in soup not only contain the rich nutrition of soup, but also can be eaten as a staple food. [0003] Chicken noodle soup is mainly made of chicken soup, seasoning and noodles. It is not only fragrant, tender, smooth, mellow and delicious, but also has the effects of nourishing qi and blood, re...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L13/50A23L13/30
CPCA23L7/113A23L13/30A23L13/50A23L13/52A23V2002/00A23V2200/16A23V2200/14A23V2250/204
Inventor 李峰
Owner 李峰
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