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Freeze-dried tomato beef noodle and preparation method thereof

A tomato and beef noodle technology, applied in the direction of food science, etc., can solve problems such as poor color, rough soup, cloudy soup, etc., to achieve the effect of maintaining color, neat appearance, and avoiding coking

Pending Publication Date: 2019-11-22
福建欧瑞园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) In the instant noodles in the prior art, the color of the noodles and the material is poor, and after rehydration, there is only no material.
[0005] (2) In the instant noodles in the prior art, the soup is cloudy after rehydration, the soup is rough and full of greasy, which makes the eater lose appetite
[0006] (3) For the instant noodles in the prior art, it is difficult to control the rehydration time. If the rehydration time is too short, the noodles will be dry and hard, and if the rehydration time is too long, the noodles will become mushy.

Method used

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  • Freeze-dried tomato beef noodle and preparation method thereof
  • Freeze-dried tomato beef noodle and preparation method thereof
  • Freeze-dried tomato beef noodle and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] A kind of preparation method of freeze-dried sour tomato beef noodles is prepared according to the following components:

[0067] The material includes a surface layer and a material layer; the material layer includes tomato composite material and beef, in parts by weight, the surface layer is 80 parts by weight; the material layer is 65 parts by weight; beef is 25 parts by weight, and tomato composite material is 41 parts by weight.

[0068] The tomato composite material includes tomatoes, cabbage and filling ingredients; in parts by weight, 8 parts by weight of the tomato; 6 parts by weight of the cabbage and 27 parts by weight of the filling ingredients, wherein the filling ingredients include, Eggs, edible starch, maltodextrin, edible salt, chicken powder, edible vegetable oil.

[0069] The above components are prepared by controlling the material soaking penetration and freeze-drying parameters to coordinately dry the frozen material:

[0070] Cutting: before soak...

Embodiment 2

[0077] A kind of preparation method of freeze-dried hot and sour flavor tomato beef noodles, prepares materials according to following components:

[0078] The material includes a surface layer and a material layer; the material layer includes tomato combination material and beef, in parts by weight, 250 parts by weight of the surface layer; 243 parts by weight of the material layer; 100 parts by weight of beef, and 143 parts by weight of tomato combination material.

[0079] The tomato composite material includes tomatoes, cabbage and filling ingredients; in parts by weight, 31 parts by weight of the tomato; 22 parts by weight of the cabbage and 90 parts by weight of the filling ingredients, wherein the filling ingredients include, Shrimp, broccoli, broth, vinegar powder, seasoning sauce, chili oil.

[0080] The above components are prepared by controlling the material soaking penetration and freeze-drying parameters to coordinately dry the frozen material:

[0081] Soaking;...

Embodiment 3

[0087] A kind of preparation method of freeze-dried green onion tomato beef noodles, prepare materials according to following components:

[0088] The material includes a surface layer and a material layer; the material layer includes tomato combination material and beef, in parts by weight, 161 parts by weight of the surface layer; 160.4 parts by weight of the material layer; 65 parts by weight of beef, and 95.4 parts by weight of tomato combination material.

[0089] The tomato composite material includes tomatoes, cabbage and filling ingredients; in parts by weight, 20.4 parts by weight of the tomatoes; 14.8 parts by weight of the cabbage and 60.2 parts by weight of the filling ingredients, wherein the filling ingredients include, Oyster mushroom, fungus, pepper rings, shallots, edible salt, edible gum, starch phosphate, acetate starch, edible vegetable oil, hydrolyzed vegetable protein, yeast extract.

[0090] The above components are prepared by controlling the material s...

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Abstract

The invention provides a freeze-dried tomato beef noodle and a preparation method thereof. On the one hand, the invention provides the freeze-dried tomato beef noodle, which includes a surface layer and a material layer. The mass ratio of the surface layer to the material layer is 1:1-5:2. The surface layer is lyophilized and the material layer is lyophilized. The material layer includes a tomatocombination material and beef. On the other hand, the invention provides a method for preparing the freeze-dried tomato beef noodle, comprising the step of carrying out vacuum freeze-drying on a material to prepare instant noodles. The material includes the surface layer and the material layer, and the material layer includes the tomato combination material and beef. The vacuum freeze-drying is todry-freeze the material by controlling coordination of soaking and freeze-drying parameters of the material. With the special design through the freeze-drying process, the product of the invention can meet the speed requirement of instant characteristic after rehydration. After rehydration, the broth is light, the fabric is natural, and the taste of the noodle is not different from the taste by cooking.

Description

technical field [0001] The invention relates to the field of food, in particular to a freeze-dried tomato beef noodle and a preparation method thereof. Background technique [0002] Instant food is the target product that people pursue for convenient operation, among which instant noodles are more prominent, and instant noodles are the representative. In the prior art, the instant noodles that people see in daily life, whether fried or non-fried, are full of greasy or seasoning flavor, so that the eater has no appetite immediately. [0003] Simultaneously, the inventor also finds in the research and development process that the instant noodles of the prior art have the following problems: [0004] (1) In the instant noodles of the prior art, the color of the noodles and the material is poor, and after rehydration, there is only no material. [0005] (2) For the instant noodles in the prior art, the soup is turbid after rehydration, and the soup stock is rough and greasy, w...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L13/10A23L19/00A23L27/00
CPCA23L19/03A23L13/10A23L27/00A23L7/113
Inventor 陈晓丹
Owner 福建欧瑞园食品有限公司
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