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Preparation method of salted egg yolk noodles

A technology of salted egg yolk and dough, which is applied in the directions of food ingredients as taste modifiers, food ingredients as taste modifiers, and food ingredients as odor modifiers, etc., to enhance the taste and flavor of rust, the preparation method is simple, and the taste is firm and flexible. Effect

Pending Publication Date: 2020-03-06
四川白家阿宽食品产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, at present, there is no any kind of noodles on the market that use mayonnaise as the basic taste. If we can develop a kind of salted egg yolk with outstanding aroma, rich egg fragrance, oily sand and mouthfeel, it will have a unique dry salted egg yolk flavor. Mixing instant noodle products will definitely expand the market and seize the opportunity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A salted egg yolk mixed noodle, wherein the mass ratio of the noodle cake, the salted egg yolk flavor sauce, and the salted egg yolk flavor powder is 62:32:6.

[0028] (1) Noodles are made by the following method:

[0029] S1 Dough preparation: Take 92 parts of high-gluten wheat flour, 7 parts of edible cornstarch, 0.4 part of thickener, 0.05 part of coloring agent, mix with an appropriate amount of water, and then knead the dough to obtain smooth dough for later use;

[0030] S2 Dough Forming: Use a continuous tablet press to roll continuously to a thickness of 0.8mm, and then steam through a noodle steamer with an air pressure of 0.08Mpa and a temperature of 97°C, followed by drying at a temperature of 80°C in the front zone. The middle zone is 100°C, the rear zone is 80°C, and the drying time is 42 minutes to obtain the molded dough for later use;

[0031] S3 cooling packaging: the molded dough is cooled by automatic moisture balance, and then heat-shrinkable packag...

Embodiment 2

[0037] A salted egg yolk mixed noodle, the mass ratio of the noodle cake, the salted egg yolk flavor sauce, and the salted egg yolk flavor powder is 55:25:5.

[0038] (1) Noodles are made by the following method:

[0039] S1 Dough preparation: Take 90 parts of high-gluten wheat flour, 5 parts of edible cornstarch, 0.2 part of thickener, 0.02 part of coloring agent, mix with an appropriate amount of water, and then knead the dough to obtain smooth dough for later use;

[0040] S2 Dough formation: Use a continuous tablet press to continuously roll to a thickness of 0.80mm, and then steam it with a noodle steamer with an air pressure of 0.08Mpa and a temperature of 95°C, and then dry it at a temperature of 80°C in the front zone. The middle zone is 100°C, the back zone is 80°C, and the drying time is 40 minutes, and the formed dough is ready for use;

[0041] S3 cooling packaging: the molded dough is cooled by automatic moisture balance, and then heat-shrinkable packaging is use...

Embodiment 3

[0047] A salted egg yolk mixed noodle, the mass ratio of the noodle cake, the salted egg yolk flavor sauce, and the salted egg yolk flavor powder is 70:40:10.

[0048] (1) Noodles are made by the following method:

[0049] S1 Dough preparation: Take 95 parts of high-gluten wheat flour, 10 parts of edible cornstarch, 0.9 part of thickener, 0.09 part of coloring agent, mix with an appropriate amount of water, and then knead the dough to obtain smooth dough for later use;

[0050] S2 Dough formation: Use a continuous tablet press to continuously roll to a thickness of 0.85mm, and then steam through a noodle steamer with an air pressure of 0.08Mpa and a temperature of 100°C, followed by drying at a temperature of 80°C in the front zone. The middle zone is 100°C, the rear zone is 80°C, and the drying time is 45 minutes, and the formed dough is ready for use;

[0051] S3 cooling packaging: the molded dough is cooled by automatic moisture balance, and then heat-shrinkable packaging ...

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Abstract

The invention discloses a preparation method of salted egg yolk noodles. The non-fried instant noodles are prepared from high-gluten wheat flour and edible starch, and after the noodles are boiled inwater, the noodles are elastic and chewy; and secondly, the method further comprises a step of combining a sauce bag stir-fried by open fire and a powder bag which can be directly mixed and stirred with a noodle cake to obtain the salted egg yolk-flavored dry-mixed instant noodles with a special flavor. The dry-mixed noodles prepared by the method have the original quicksand taste and flavor of the salted egg yolk, the fragrance of the salted egg yolk is outstanding, and the salted egg yolk has obvious quicksand taste. Secondly, the dehydrated powdered salted egg yolk is fried at high temperature, so that the flavor is stable, the long-term storage is easy, and industrial batch production can be formed. Under the process and the method provided by the invention, a dry-mixed instant noodleproduct with a salted egg yolk flavor is finally developed, and the product is rich in egg fragrance, oily, sandy and tasty, and extremely distinctive. The preparation method of the product is simple,realizes normal-temperature storage and safe preservation, and is suitable for mass production.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of salted egg yolk noodles and salted egg yolk noodles prepared by the method. Background technique [0002] China's noodle culture is extensive and profound, with thousands of varieties. In addition to noodles in strips and flakes, it also includes dumplings, wontons and other foods in a broad sense. Because pasta is easy to digest, nutritious, moist and delicious, it has become one of the essence of Chinese diet. In most parts of the north, pasta is an indispensable staple food for people's three meals a day. With the increase of floating population and the promotion of pasta culture, it is eaten all over the country The population of pasta is gradually increasing, second only to rice, accounting for as much as a quarter of the staple food. [0003] With the improvement of people's living standards and the quickening pace of life, the demand for n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/30A23L27/60A23L27/00
CPCA23L7/10A23L29/30A23L27/60A23L27/00A23V2002/00A23V2200/14A23V2200/16A23V2200/15
Inventor 何代鑫严川陈勇辉何连勇
Owner 四川白家阿宽食品产业股份有限公司
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