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Dry eating noodles and preparation method thereof

A technology of dry eating noodles and noodle bodies, applied in the field of dry eating noodles and its preparation, which can solve the problems of no layering and single flavor, and achieve the effect of increasing layering

Pending Publication Date: 2021-12-07
上海康识食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dry noodles with the above current flavoring methods have a single flavor and no sense of hierarchy

Method used

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  • Dry eating noodles and preparation method thereof
  • Dry eating noodles and preparation method thereof

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Embodiment Construction

[0021] The specific embodiment of the present invention provides a kind of dry eating noodles, including dry eating noodle bodies, the dry eating noodle bodies include a first noodle part and a second noodle part, the noodles of the first noodle part have a first flavor Material layer, the noodles of the second face part have a second flavor material layer; wherein, the flavor of the first flavor material layer is different from that of the second flavor material layer. The following is attached figure 1 The dry noodles according to the specific embodiment of the present invention will be further described.

[0022] Such as figure 1 , a schematic top view of a structure of dry noodles according to a specific embodiment of the present invention. The dry noodles according to a specific embodiment of the present invention include a dry noodle body 1, and said dry noodle body 1 includes a first noodle part 11 and a second noodle part 11. Surface part 12, the noodles of the first...

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Abstract

The specific embodiment of the invention provides dry eating noodles and a preparation method thereof. The noodles of a dry eating noodle body are coated with different flavors in different regions, so that at least two regions are formed on the dry eating noodle body, the noodles of the noodle body in each region are provided with flavor material layers with different flavors, and therefore, the layering sense of the flavor and the taste of the dry eating noodles is increased.

Description

technical field [0001] The invention belongs to the technical field of instant noodles, and in particular relates to dry noodles and a preparation method thereof. Background technique [0002] Dry noodles do not need to be boiled or soaked for conditioning, they can be eaten directly, and have a special flavor of crisp, crisp and burnt. The annual sales of dry noodles have been growing, and the growth rate has exceeded that of instant noodles. In order to improve the flavor of the dry noodles, it is necessary to flavor the dry noodles. Usually, the following methods are used to flavor the dry noodles. Sprinkle the seasoning on the surface of the dry noodles and pack them after frying, or put the seasoning After mixing with water, spray it on the fried dry noodles with a nozzle or a spinning plate, and then pack them after secondary high-temperature drying; Dust to taste. The dry eating noodles of above present mode of flavoring, local flavor is single, without sense of hi...

Claims

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Application Information

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IPC IPC(8): A23L7/113
CPCA23L7/113
Inventor 舒树敏熊飞郭建峰
Owner 上海康识食品科技有限公司