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Freeze-dried edible fungus instant noodles

A technology for edible fungi and instant noodles, which is applied in the fields of food drying, food freezing, food science, etc., can solve the problems of inability to continuously operate, long soaking and rehydration time, etc., achieving good results, shortening the time of kneading and raising noodles, and speeding up production. effect of speed

Inactive Publication Date: 2020-10-09
重庆玖旺食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, these methods cannot be continuously operated on the production line, and the soaking and rehydration time is long when eating.

Method used

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  • Freeze-dried edible fungus instant noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Taking Morchella as an example, to produce a kind of freeze-dried Morchella powder, proceed according to the following steps.

[0050] ⑴ Clean the freshly harvested morels to remove impurities.

[0051] ⑵Place fresh morels in the material tray, and keep each morel individual from contacting each other.

[0052] (3) Place the material tray on the freeze-drying rack, push it into the freezer, close the door of the freezer, open the solenoid valve of the freezer to pre-freeze, and gradually lower the temperature. When the pre-freeze temperature reaches minus 40°C, close the solenoid valve of the freezer.

[0053] ⑷Open the solenoid valve of the water catcher, turn the bin when the temperature of the water catcher in the catcher reaches minus 30°C, transfer the pre-frozen morels to the heating plate in the catcher; close the door and turn on the vacuum pump Do a vacuum.

[0054] (5) Heating starts when the vacuum is pumped to 50MPa, and vacuum freeze-drying is carried out...

Embodiment 2

[0066] Taking Morchella as an example, to produce a kind of freeze-dried Morchella powder, proceed according to the following steps.

[0067] ⑴ Clean the freshly harvested morels to remove impurities.

[0068] ⑵Place fresh morels in the material tray, and keep each morel individual from contacting each other.

[0069] (3) Place the material tray on the freeze-drying rack, push it into the freezer, close the door of the freezer, open the solenoid valve of the freezer to pre-freeze, and gradually lower the temperature. When the pre-freeze temperature reaches minus 41°C, close the solenoid valve of the freezer.

[0070] ⑷Open the solenoid valve of the water catcher, turn the bin when the temperature of the water catcher in the catcher reaches minus 30°C, transfer the pre-frozen morels to the heating plate in the catcher; close the door and turn on the vacuum pump Do a vacuum.

[0071] (5) Heating starts when the vacuum is pumped to 50MPa, and vacuum freeze-drying is carried out...

Embodiment 3

[0083] Taking boletus as an example, to produce a kind of freeze-dried boletus powder, proceed according to the following steps.

[0084] ⑴ Clean the freshly harvested boletus to remove impurities.

[0085] ⑵Place fresh morels in the material tray, and keep each boletus individual from contact.

[0086] (3) Place the material tray on the freeze-drying rack, push it into the freezer, close the door of the freezer, open the solenoid valve of the freezer to pre-freeze, and gradually lower the temperature. When the pre-freeze temperature reaches minus 42°C, close the solenoid valve of the freezer.

[0087] ⑷Open the solenoid valve of the water catcher, turn the bin when the temperature of the water catcher in the catcher reaches minus 30°C, transfer the pre-frozen morels to the heating plate in the catcher; close the door and turn on the vacuum pump Do a vacuum.

[0088] (5) Heating starts when the vacuum is pumped to 50MPa, and vacuum freeze-drying is carried out according to t...

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Abstract

Freeze-dried edible fungus instant noodles belong to the technical field of noodle production and is formed by comprising the production steps of preparing materials, mixing, kneading dough, curing, making noodles, pre-freezing, freeze-drying, packaging and the like. The invention has the beneficial effects that the freeze-dried edible fungus powder is adopted, the particle size of the freeze-dried edible fungus powder is smaller than that of flour, and the weight of the freeze-dried edible fungus powder is smaller than that of the flour, so that contact between flour particles is not influenced after the freeze-dried edible fungus powder is mixed with the flour, and a perfect gluten network can still be formed during dough kneading and leavening; meanwhile, the freeze-dried edible funguspowder can quickly absorb moisture, so that a water source can be quickly conveyed to protein in the flour, the dough leavening speed is greatly increased, the dough kneading and leavening time is shortened, and industrial continuous operation on a production line is guaranteed; meanwhile, the freeze-dried fresh noodles are frozen, disinfected and freeze-dried to form dense and numerous micropores, rehydration is rapid, the effect is good, and the freeze-dried edible fungus powder can be rapidly brewed for eating when being eaten due to the fact that the water absorption speed of the freeze-dried edible fungus powder is high.

Description

technical field [0001] The invention relates to the technical field of noodle production, in particular to instant noodles with freeze-dried edible fungi. Background technique [0002] Noodles are a well-known convenience food in China, and noodles are mainly made of wheat flour. Noodles can be used as both staple food and fast food, and have the advantages of convenient eating and rich nutrition. Flour is evenly mixed with water in a certain proportion, and rolled or extruded by a noodle machine. After the noodles are prepared, if they are not eaten immediately, they need to be dried for storage and transportation. At present, the drying methods of noodles mainly include sun-drying, air-drying, boil-drying, frying, and drying. Drop into boiling water again and boil for 3-5 minutes and could be cooked. This production method is not only tedious and laborious but also quantitatively inaccurate. This is the biggest obstacle that exists in the current fast food industry when ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L31/00A23L5/00
CPCA23L7/113A23L31/00A23L5/00A23V2002/00A23V2300/10A23V2300/20A23V2300/24
Inventor 侯春均冉娜普向嵩侯亚运侯春涛任松
Owner 重庆玖旺食品有限公司
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