Non-fried instant noodles with core-wrapped structure and preparation method thereof

A technology for non-fried instant noodles and core wrapping, which is applied in food science and other directions, can solve the problems of brittleness of freeze-dried vegetable pieces, and achieve the effect of convenient eating, convenient processing and eating, and the best state and quality.
CN111134279AActive Publication Date: 2020-05-12HENAN ZHENGLONG FOOD
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
HENAN ZHENGLONG FOOD
Publication Date
2020-05-12

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Abstract

The invention provides non-fried instant noodles with a core-wrapped structure. The non-fried instant noodles comprise a noodle cake formed by noodles, side dishes packed in gaps of the noodles, and aseasoning coating layer wrapping the noodle cake. A instant noodle seasoning provided by the invention coats the noodles and the side dishes, appearance of the product is novel and unique, and the product has the advantages of environmental protection, nutrition and health, characteristic family mouthfeel, thicker flavor and the like. Meanwhile, the problem that freeze-dried vegetable blocks arefragile is solved; the product is more convenient to eat; a bowl of homely noodles with soup can be restored after the product is brewed by boiling water for 3-5 minutes and then is lightly stirred; and thus processing and eating are more convenient. In addition, the core-wrapping structure can realize optimal state and quality of the product in a drying process. By controlling the solid content of seasoning liquid in the seasoning, the seasoning can uniformly coats the surface of the noodle cake formed by the noodles, so that the optimal state and quality of the final product can be ensured in a subsequent freeze drying process.
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Description

technical field

[0001] The invention belongs to the technical field of food, and in particular relates to non-fried instant noodles with a core-wrapped structure and a preparation method thereof. Background technique

[0002] Most of the instant noodles currently on the market, whether they are fried or non-fried, except for a small amount of powdered and vegetable-sprinkled cup noodles, are mostly composed of sauce packets, powder packets, vegetable packets, and noodles. It is cumbersome to tear apart the seasoning packets one by one before adding them. Seasonings, especially sauce packets, not only may not be squeezed clean or get the seasoning on your hands, which will bring great inconvenience to the consumption of the product, but also cause waste of packaging materials, bringing more "inconvenience" to instant noodles. It has brought bad experience to consumers for a long time.

[0003] CN 102726667 B discloses a sandwich instant noodle and its preparation method, be...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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