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Preparation method of novel non-fried instant noodles

A non-fried instant noodle, a new type of technology, applied in climate change adaptation, food science, food ingredients, etc., can solve the problems of poor adhesion and dispersion of noodles, many additives, long rehydration time, etc., and achieve the effect of accelerating aging and preventing adhesion

Pending Publication Date: 2022-06-07
SHANDONG TIANBO FOOD INGREDIENTS
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the above problems and overcome the deficiencies in the prior art, the present invention provides a method for preparing non-fried instant noodles, which can effectively solve the problems of long rehydration time, poor sticking and dispersion of noodles, difficulty in flavoring, hard taste, and excessive additives. many questions

Method used

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  • Preparation method of novel non-fried instant noodles

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specific Embodiment approach

[0021] In order to better understand that the present invention is hereby illustrated by specific embodiments, it is worth emphasizing that the effect of this embodiment is not substantially different from the various embodiments within the scope of protection of the present invention, and can achieve the effect described in the present invention and solve the above problems;

[0022] In order to more intuitively show the product advantages of the present invention, a new type of non-fried instant noodle preparation method of the present invention is compared with the prior art I. fried instant noodle preparation method, the test results are as follows:

[0023] Table 1: Comparison of preparation methods of non-fried instant noodles with: preparation methods of fried instant noodles

[0024] Frying process Oil content The present invention not low Prior Art I. Yes high

[0025]According to the data analysis of Table 1, it can be seen that the present in...

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Abstract

The invention discloses a preparation method of novel non-fried instant noodles, which belongs to the technical field of non-fried instant noodle processing, and is characterized in that the preparation method comprises the steps of dough kneading, calendaring, sheet steaming, pre-drying, shredding, secondary drying and cooling, and a low-temperature aging process is also arranged between the sheet steaming process and the pre-drying process; the method has the beneficial effects that a non-fried instant noodle process is creatively introduced, so that the problem that the traditional fried instant noodle process is harmful to health after consumers eat the instant noodles due to high grease content is avoided; a low-temperature aging process is added, so that aging of the noodles is accelerated, adhesion of the noodles in the production process is prevented, a dispersing effect is achieved, and meanwhile, the noodles become straighter.

Description

Technical fields: [0001] The present invention belongs to the field of non-fried instant noodle processing technology, more particularly relates to a new non-fried instant noodle preparation method. Background: [0002] Fried healthy noodles, gradually become a new consumer trend, in recent years, the domestic non-fried products market share gradually increased, non-fried technology of continuous innovation, but also let the consumer's sense of experience gradually enhance, but the traditional non-fried noodles and existing technology there are many problems such as long water rehydration time, poor adhesion and dispersion of noodles, not easy to give flavor, hard taste, too many additives and so on. Contents of the Invention: [0003] To solve the above problems, to overcome the shortcomings of prior art, the present invention provides a non-fried instant noodle preparation method, can effectively solve the problem of long rehydration time, poor adhesion and dispersion of noodl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L5/10A23L29/30
CPCA23L7/113A23L5/13A23L29/30A23V2002/00A23V2250/5118Y02A40/90
Inventor 唐永欣陈人辉李秉业李洪久董景
Owner SHANDONG TIANBO FOOD INGREDIENTS
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