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Ready-to-eat non-fried noodle leaves brewed with boiled water and preparation method of ready-to-eat non-fried noodle leaves

A non-fried noodle technology, which is applied in the field of non-fried noodle and its preparation, can solve the problems of no noodle production technology, inability to satisfy consumers for brewing and eating in boiling water, and no patent publications have been found. unique effect

Pending Publication Date: 2021-06-01
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There is a habit of eating sour soup noodle leaves among the people in the Central Plains and Northwest China, but the various noodle leaves made by the prior art are all raw, and they need to go home and cook before they can be eaten, and they need to be eaten under cooking conditions. A bowl of delicious sour soup noodle leaves, the existing non-fried noodle block production technology for instant noodles, but no single noodle leaf production technology, if made according to the traditional process of instant noodles, the noodle leaves will stick to each other At the same time, it cannot meet the requirements of consumers for brewing and eating with boiled water
[0003] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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  • Ready-to-eat non-fried noodle leaves brewed with boiled water and preparation method of ready-to-eat non-fried noodle leaves
  • Ready-to-eat non-fried noodle leaves brewed with boiled water and preparation method of ready-to-eat non-fried noodle leaves
  • Ready-to-eat non-fried noodle leaves brewed with boiled water and preparation method of ready-to-eat non-fried noodle leaves

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0028] The preparation method of the instant non-fried noodle leaves prepared by brewing boiling water as described above, the steps are as follows:

[0029] Step 1, kneading the dough, maturing the kneaded dough for 15-20 minutes and then compound rolling to obtain a 0.80-0.85mm dough piece;

[0030] Step 2. Cook the noodles obtained in step 1 for 200-240s at a temperature of 98-100°C and a steam pressure of 0.02MPa-0.03MPa;

[0031] Step 3. Dry the surface moisture of the dough sheet obtained in step 2 at room temperature under the condition that the wind speed is 3-5m / s and the time is 1-2min;

[0032] Step 4. Cut the dough pieces obtained in step 3 into long dough pieces through a noodle knife, and then cut them into noodle leaves with a width of 2 cm and a length of 6-7 cm through a horizontal cutter; figure 1 with figure 2 shown;

[0033] Step 5, drying the face leaf obtained in step 4, the drying condition is 75°C, the wind speed on the face leaf surface is 2-3m / s, ...

Embodiment 1

[0041] A kind of instant non-fried noodle leaves brewed in boiling water, its raw materials and parts by weight are:

[0042] Wheat core flour 100 parts, potato modified starch 50 parts, gluten flour 10 parts, sodium alginate 0.5 parts, salt 3 parts, sodium carbonate 0.2 parts, sodium pyrophosphate 0.3 parts, sodium tripolyphosphate 0.25 parts, sodium hexametaphosphate 0.25 parts, 1.2 parts of sorbitol powder, 50 parts of water.

[0043] The preparation method of the instant non-fried noodle leaves prepared by brewing boiling water as described above, the steps are as follows:

[0044] Step 1. According to the preferred formula and noodles, compound rolling after aging to obtain 0.80-0.85mm noodles;

[0045] Step 2. Steam the noodles obtained in step 1 for 240s under the conditions of a steamer temperature of 98-100°C and a steam pressure of 0.02MPa-0.03MPa;

[0046] Step 3. Dry the surface moisture of the dough sheet obtained in step 2 under the conditions of a wind speed o...

Embodiment 2

[0051] A kind of ready-to-eat non-fried noodles prepared by boiling water, its raw materials and parts by weight are the same as those in Example 1.

[0052] The preparation method of the instant non-fried noodle leaves prepared by brewing boiling water as described above, the steps are as follows:

[0053] Step 1. According to the preferred formula and noodles, compound rolling after aging to obtain 0.80-0.85mm noodles;

[0054] Step 2. Steam the noodles obtained in step 1 for 240s under the conditions of a steamer temperature of 98-100°C and a steam pressure of 0.02MPa-0.03MPa;

[0055] Step 3. Pass the dough sheet obtained in step 3 directly through the noodle knife without drying, the dough sheet cannot be completely cut off, and the adhesion rate accounts for more than 80%;

[0056] Step 4, drying the face leaf obtained in step 4, the drying condition is 75°C, the wind speed on the face leaf surface is 2-3m / s, and the drying time is 75min.

[0057] Conclusion: The adhes...

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Abstract

The ready-to-eat noodle leaves are prepared from the following raw materials in parts by weight: 100 parts of wheat core flour, 40 to 50 parts of potato modified starch, 5 to 10 parts of vital gluten, 0.5 to 0.8 part of sodium alginate, 3 parts of table salt, 0.2 part of sodium carbonate, 0.3 part of sodium pyrophosphate, 0.25 part of sodium tripolyphosphate, 0.25 part of sodium hexametaphosphate, 1.0 to 1.2 parts of sorbitol powder and 50 parts of water. According to the present invention, the existing noodle leaf technology is raw, the instant noodle leaf prepared by using the technology can achieve the instant eating effect under the non-cooking condition, the noodle leaves can be ensured not to adhere to each other due to steaming during the production process, the noodle leaves float on the surface of the soup after the noodle leaves are soaked, and the noodle leaves do not adhere to each other; and a good experience feeling is brought to consumers.

Description

technical field [0001] The invention belongs to the technical field of making noodle leaves, in particular to non-fried noodle leaves brewed in boiling water and ready to eat and a preparation method thereof. Background technique [0002] There is a habit of eating sour soup noodle leaves among the people in the Central Plains and Northwest China, but the various noodle leaves made by the prior art are all raw, and they need to go home and cook before they can be eaten, and they need to be eaten under cooking conditions. A bowl of delicious sour soup noodle leaves, the existing non-fried noodle block production technology for instant noodles, but no single noodle leaf production technology, if made according to the traditional process of instant noodles, the noodle leaves will stick to each other Together, can't satisfy consumer's boiled water brewing instant requirement. [0003] Through searching, no patent publications related to the patent application of the present inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/135A23L5/10A23L29/30A23L29/10
CPCA23L7/135A23L5/13A23L29/30A23L29/10A23V2002/00
Inventor 董景陈人辉颜正勇李秉业李洪久孙建邦
Owner SHANDONG TIANBO FOOD INGREDIENTS
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