Instant noodles obtained by kneading dough with fresh eggs, and preparation method of instant noodles

Abstract

The invention provides instant noodles obtained by kneading dough with fresh eggs, and a preparation method of the instant noodles. The preparation method of the instant noodles comprises the following steps of: independently carrying out ultrasonic wave processing, homogenizing and emulsifying processing on an egg white solution and a yolk solution so as to independently obtain a preprocessed egg white solution and a preprocessed yolk solution; mixing the preprocessed egg white solution, the preprocessed yolk solution, edible salt, thickener, phosphate and water, and carrying out stirring to obtain a prepared water material solution; putting flour, cassava starch, amyl acetate starch and wheat gluten in a dough kneading machine, carrying out mixing with the prepared water material solution, and carrying out dough kneading and maturation so as to obtain maturated dough; carrying out compound rolling, continuous rolling and shredding on the maturated dough to obtain noodles; atomizing the yolk solution, sprinkling the atomized yolk solution to the surfaces of the noodles, and carrying out noodles steaming to obtain the steamed noodles; and carrying out water-screen-like film sprinkling on the steamed noodles by the egg white solution, and then, carrying out deep frying, water removing, cooling and packaging to obtain the instant noodles. By use of the preparation method, an ultrasonic homogenizing and emulsifying collaborative technology is combined with yolk film sprinkling to improve the yolk color of the noodles and increase the content of nutrient substances, and the oil and fat content of the noodles is reduced through egg white film sprinkling.

Description

technical field [0001] The invention relates to the technical field of food, in particular to instant noodles made of fresh eggs and noodles and a preparation method thereof. Background technique [0002] Instant noodles, also known as instant noodles, instant noodles, cup noodles, instant noodles, instant noodles, instant noodles, are called doll noodles in Hong Kong, and they are noodles that can be cooked and eaten with hot water in a short time. Instant noodles are made by steaming and frying the shredded noodles to fix the shape of the noodles (usually square or round). Ready-to-eat instant food that can be eaten within (usually within 3 minutes). [0003] The deep-fried instant noodles currently on the market are subconsciously regarded as "junk food". % or less, there is also a technical bottleneck in egg liquid with high addition (more than 5%), because fried instant noodles will be fried and dehydrated at about 150°C in the process of frying instant noodles, and t...

AI Technical Summary

Problems solved by technology

[0003] The deep-fried instant noodles currently on the market are subconsciously regarded as "junk food". % or less, there is also a technical bottleneck in egg liquid with high addition (more than 5%), because fried instant noodles will be fried and dehydrated at about 150°C in the process of frying instant noodles, and the egg itself has the characteristic of foaming, which causes noodles to be fried at high temperature. When frying, a large number of bubbles will overflow from the noodles, and the gluten network will be destroyed, causing the noodles to have a rough texture. Large-volume bubbles will form pores that will easily allow oil to enter the interior of the noodles, which will cause a loss of noodle taste and an adverse effect of rising oil content. , deviated from the ultimate goal of improving noodle nutrition

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