Production method of additive-free ultrahigh-pressure instant cooked wet noodles

Abstract

The invention provides a production method of additive-free ultrahigh-pressure instant cooked wet noodles. The production method comprises the following steps: (1) taking water and flour as raw materials and stirring to form dough; (2) putting the dough into a high-pressure-resisting food packaging bag; after vacuumizing, sealing an opening and putting into an ultrahigh-pressure container under the conditions that the pressure is 200 to 400MPa and the pressure-maintaining treatment time is 3 to 15min; (3) pressing the dough subjected to ultrahigh-pressure treatment to obtain molded noodles; (4) after uniformly spraying vegetable oil on the surfaces of the molded noodles, sealing and packaging in vacuum by utilizing a high-temperature steaming bag; (5) carrying out high-temperature steamingon the noodles, which are packaged in vacuum, for 8 to 20min under the environment of 115 to 121 DEG C; cooking and sterilizing to obtain the instant cooked wet noodles; (6) storing at room temperature in a shady place. According to the method provided by the invention, the problems that the cooked wet noodles are easily retrograded, the dispersity of the noodles is poor and the noodles cannot bestored for a long term at room temperature are solved under the condition that a food additive is not used.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a method for producing instant cooked wet noodles without using food additives and using ultra-high pressure technology. Background technique [0002] Food consumption is increasingly focused on safety, nutrition, delicacy and convenience, and most consumers tend to choose convenience foods that do not use or use as little food additives as possible. [0003] Instant wet noodles are regarded as the upgraded "fourth generation instant noodles" because of their advantages such as chewy texture, continuous strips, pure taste, short reheating time before eating, multiple eating methods and simple operation, and have a broad market prospect. Instant wet noodles can be divided into instant fresh wet noodles and instant cooked wet noodles. The typical representative of fresh wet noodles is Japanese ramen, and the typical representative of cooked wet noodles is u...

AI Technical Summary

Problems solved by technology

[0008] Steaming is a common method for sterilization and preservation of cooked food, but if it is used in the production of cooked wet noodles, if the moisture content is high, problems such as swelling and soft taste will easily occur