Frozen composite cereal instant noodles and production method thereof

Abstract

The invention discloses frozen composite cereal instant noodles and a production method thereof. The noodles are prepared from the following raw materials in parts by weight: a noodle cake: 65-75 parts of wheat flour, 25-35 parts of coarse cereal powder, 4-10 parts of gluten powder, 0.3-1.5 parts of a composite modifier, 1-3 parts of salt and 40-50 parts of water; matching vegetables: 4-6 parts ofgreen vegetables and 4-6 parts of pot-stewed meat slices; and a seasoning soup: 3-5 parts of bone soup paste, 0.03-0.05 part of dark soy sauce, 0.03-0.05 part of chili oil and 95-98 parts of water. The method comprises the following steps: adding the compound coarse cereal powder including corn, oat, mung beans and buckwheat into the flour, carrying out improvement by using the natural quality improver, preparing noodles, boiling the noodles until 70% cooked, conducting quick cooling in cold water, conducting draining, and freezing the noodles with the seasoning soup at 40 DEG C so as to obtain the finished product. Compared with traditional fresh wet noodles and fine dried noodles, the product does not need water and matching vegetables when in use. Compared with instant noodles, the product is free from frying, is quickly frozen under the best edible condition so as to retain the original flavor, nutrients and taste, and is convenient to eat and balanced in nutrients.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a frozen compound grain instant noodle and a production method thereof. Background technique [0002] In recent years, the state has proposed the industrialization of staple foods, promoting the industrialization, convenience, and popularization of rice noodles and miscellaneous grains. With the improvement of people's living standards and the accelerated pace of life, the demand for convenient and nutritious healthy food is increasing. Due to the inconvenience of eating traditional fresh wet noodles and vermicelli, and the need for side dishes and soup ingredients, it is inconvenient to operate. Now it is necessary to make a kind of frozen noodles, cook the noodles, and quickly mix with soup ingredients and side dishes when they are in the best edible state. Combined with freezing, users do not need to add water, side dishes, and ingredients after purchasing...

AI Technical Summary

Problems solved by technology

Due to the inconvenience of eating traditional fresh wet noodles and dried noodles, and the need for side dishes and soup ingredients, it is inconvenient to operate. Now it is necessary to make a kind of frozen noodles, cook the noodles, and quickly mix with soup ingredients and side dishes when they are in the best edible state. Combined with freezing, users do not need to add water, side dishes, and ingredients after purchase, and just heat it directly with an induction cooker to make a bowl of noodle soup, which provides convenience for users, especially home users

However, due to the single nutrition of wheat flour noodles, it is often considered to be deficient in nutrition.

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