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Seasoning cold noodles

A technology of cold noodles and seasoning sauce, which is applied in the field of food processing, can solve the problems of poor taste of seasoning, bad taste of noodles, and lack of firmness, etc., and achieve the effect of moderate proportion, simple production method and low cost

Pending Publication Date: 2020-11-27
董小雨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And existing convenience cold noodles, its noodle mouthfeel is poor, not strong enough, seasoning taste is not good, storage inconvenience, shelf-life is short

Method used

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  • Seasoning cold noodles
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Examples

Experimental program
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Effect test

Embodiment 1

[0022] This embodiment provides a seasoned cold noodle, which is composed of wheat cold noodles, seasoning sauce, chili oil and seasoning powder, the mass ratio of which is 230:150:20:1.

[0023] The preparation method of described wheat noodles is as follows: 300 parts of wheat flour, 300 parts of edible cornstarch, 200 parts of drinking water, 2 parts of salt and 0.5 part of sodium bicarbonate are mixed, and kneaded into dough, then extruded into round bar shape, Aging for another 24 hours, after being cut into 80cm sections, vacuum-packed to obtain wheat cold noodles, all of which are in parts by mass.

[0024] The preparation method of the seasoning sauce is as follows: mix 80 parts of drinking water, 80 parts of white sugar, 8 parts of brewed vinegar, 6 parts of salt, 1 part of beef powder and 0.5 part of monosodium glutamate, and then boil it at 40 ° C for half an hour , cooled to a greenhouse, filled into bags, and sterilized by ultraviolet rays to obtain the seasoning ...

Embodiment 2

[0028] This embodiment provides a seasoned cold noodle, which is composed of wheat cold noodles, seasoning sauce, chili oil and seasoning powder, the mass ratio of which is 230:100:10:10.

[0029] The preparation method of described wheat noodles is as follows: 600 parts of wheat flour, 600 parts of edible cornstarch, 400 parts of drinking water, 6 parts of salt and 2.0 parts of sodium bicarbonate are mixed and kneaded into dough, then extruded into a round bar shape, Aging for another 24 hours, cut into 100cm sections, and vacuum-packed to obtain wheat cold noodles, all of which are in parts by mass.

[0030] The preparation method of the seasoning sauce is as follows: mix 120 parts of drinking water, 120 parts of white sugar, 12 parts of brewed vinegar, 10 parts of table salt, 3 parts of beef powder and 2.0 parts of monosodium glutamate, and then boil it at 40°C for half an hour , cooled to a greenhouse, filled into bags, and sterilized by ultraviolet rays to obtain the seas...

Embodiment 3

[0034] A seasoned cold noodle is composed of wheat cold noodles, seasoning sauce, chili oil and seasoning powder, the mass ratio of which is 230:120:15:5.

[0035] The preparation method of described wheat noodles is as follows: 500 parts of wheat flour, 400 parts of edible cornstarch, 300 parts of drinking water, 4 parts of salt and 1.0 part of sodium bicarbonate are mixed, and kneaded into dough, then extruded into round bar shape, Aging for another 24 hours, after being cut into 90cm sections, vacuum-packed to obtain wheat cold noodles, all of which are in parts by mass.

[0036] The preparation method of the seasoning sauce is as follows: 100 parts of drinking water, 100 parts of white sugar, 10 parts of brewed vinegar, 8 parts of salt, 2 parts of beef powder and 1.0 part of monosodium glutamate are mixed evenly, and then boiled at 40 ° C for half an hour , cooled to a greenhouse, filled into bags, and sterilized by ultraviolet rays to obtain the seasoning sauce, and the a...

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Abstract

The invention relates to the technical field of food processing, in particular to seasoning cold noodles. The seasoning cold noodles are composed of cold noodles and seasonings, wherein the cold noodles are wheat cold noodles or buckwheat cold noodles; and the seasonings are composed of sauce, chili oil and seasoning powder, wherein the mass ratio of the cold noodles to the sauce to the chili oilto the seasoning powder is 230: (100-150): (10-20): (1-10). Compared with the prior art, the seasoning cold noodles have the following beneficial effects that the noodles are chewy, the seasonings comprise the sauce, the chili oil and the seasoning powder, the three seasonings are independently packaged, and the taste is moderate in sourness, sweetness and pungency; the noodles and the seasoningsare simple in preparation method, unique in raw material selection, moderate in proportion, low in cost and suitable for production and sale; physical and chemical indexes, microbial indexes and heavymetal indexes of the food meet national standards, sensory evaluation scores of the food are relatively high, and color, cooking performance, flavor and taste of the food are relatively well represented, so that the seasoning cold noodles are accepted by vast consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to seasoned cold noodles. Background technique [0002] Cold noodles are a staple food that is widely loved by the public. The noodles are firm, and the flavor is sour, sweet, spicy and refreshing. With the development of convenience food, instant cold noodles are also emerging. And existing convenience cold noodles, its noodle mouthfeel is poor, not strong enough, seasoning taste is not good, storage inconvenience, shelf-life is short. [0003] In view of this, apply for this patent. Contents of the invention [0004] In order to overcome the deficiencies in the prior art, this patent provides a seasoning cold noodle. [0005] The purpose of the present invention is to provide a seasoning cold noodle. [0006] According to a specific embodiment of the present invention, the seasoned cold noodles are composed of cold noodles and seasonings. [0007] A seas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L27/00
CPCA23L7/109A23L27/00A23V2002/00A23V2250/5118
Inventor 董小雨
Owner 董小雨
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