Processing method of normal-temperature storage type whole-grain instant noodles

Abstract

The invention discloses a processing method of normal-temperature storage type whole-grain instant noodles. The processing method comprises the following steps: 1, crushing grains into powder; 2, kneading dough and processing into coarse cereal noodles; 3, curing, rehydrating and dispersing the coarse cereal noodles; 4, preparing side dishes and seasonings; and 5, mixing the coarse cereal flour and the side dishes, performing sterilization and performing vacuum packaging. The invention further discloses a noodle rehydration and dispersion device. The production efficiency of the instant noodles is improved. The processing method does not need frying or steaming or baking procedures, and only needs to perform rehydration and dispersion by utilizing a rehydration and dispersion device after water boiling so that the operation procedures are simple, the obtained instant noodles do not contain seasoning bags and side dish bags, are easy to operate during eating, are instant after being brewed with boiled water for 3-5 minutes, and are good in rehydration property, and the rehydrated noodles have rich-level mouth feel of coarse cereals and are rich in nutrition; and the instant noodles are packaged in vacuum and only need to be stored at normal temperature, and thus the transportation and storage cost is lower.

Description

technical field [0001] The invention belongs to the technical field of pasta processing, and in particular relates to a processing method of whole miscellaneous grain instant noodles stored at room temperature. Background technique [0002] As the pace of life of modern people is getting faster and faster, it has led to the rapid development of the ready-to-eat food industry. Among them, fried instant noodles are representative, which have been popular all over the world and in China for more than 20 years, and have become a favorite of consumers. One of the convenience foods. However, the following shortcomings exist in instant noodles: first, the shape and taste are too single, and the value is low, which hinders its further development; Pour into the packaging container and brew with boiling water. With the continuous improvement of living standards, people's pursuit of non-fried food is becoming stronger and stronger, and the requirements for the taste of instant food ...

AI Technical Summary

Problems solved by technology

However, the following shortcomings exist in instant noodles: first, the shape and taste are too single, and the value is low, which hinders its further development; Pour into the packaging container and brew with boiling water

At present, there are some non-fried instant noodles on the market, but the dispersion or dispersion effect between noodles is not good, which leads to poor taste, and the market share is not very large

There are also some ready-to-eat foods with good taste on the market, but these instant foods have high temperature requirements, need to be refrigerated and stored, and the cost of transportation and storage is high, which limits their further development.

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