Nutritional pasta products and methods for making the same

Abstract

The application discloses a nutritional noodle product and a preparation method thereof. The preparation method comprises the following steps: disinfecting and cleaning a meat raw material and performing a mincing treatment on the meat raw material to prepare a first raw material comprising meat; mixing the first raw material and a second raw material comprising grain powder to prepare a meat-noodle mixture; and performing a shaping treatment on the meat-noodle mixture. The application can prepare a safe, convenient, nutritious, efficient and economical product through a method of deep combination of meat and noodles.

Description

Technical Field

[0001] This application belongs to the field of food processing technology, specifically relating to nutritious noodle products and their preparation methods. Background Technology

[0002] Noodles, as a traditional staple food, are widely consumed due to their easy digestibility and high energy density. Their main nutritional components include carbohydrates, a small amount of protein, B vitamins, and minerals, with specific amounts varying depending on the raw materials and processing methods. Typically, 100 grams of cooked noodles provide approximately 120-150 kcal of energy, making them an important source for quickly replenishing energy. However, the main component of traditional noodles is wheat flour, which contains 70-80% carbohydrates (primarily starch), but is low in protein, and the protein content is not high-quality, lacking essential amino acids such as lysine. Furthermore, noodles are relatively low in lipids, dietary fiber, and trace elements, resulting in poor overall nutritional balance. Their nutritional value needs to be improved by combining them with other ingredients (especially meat).

[0003] To improve the nutritional composition of noodles, consumers often add toppings, with meat being the most common ingredient. However, with the fast pace of modern life, meat, due to its strong odor and more complex processing compared to vegetables, presents inconvenience for home cooking. Although various processed meat products are available on the market, they struggle to gain widespread consumer acceptance due to nutritional loss and over-processing.

[0004] On the other hand, the texture of existing noodle products mainly relies on the gluten network formed by gliadin and glutenin in wheat flour. To improve the texture of noodle products, traditional processes often add edible salt or thickeners (such as konjac flour). However, the addition of edible salt leads to an increase in the sodium content of the product, which is detrimental to consumers' dietary health; the use of thickeners may increase the digestive burden and affect the overall nutritional properties of the product.

[0005] Therefore, how to improve the protein content and nutritional balance of noodles while maintaining their good taste and texture, and simplify the preparation process, has become a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0006] Based on this, this application provides at least one nutritious noodle product and its preparation method.

[0007] In a first aspect of this application, a method for preparing a nutritious noodle product is provided, comprising the following steps:

[0008] The meat raw materials are disinfected, cleaned, and ground to prepare the first raw material containing meat;

[0009] The first raw material and a second raw material comprising edible plant powder are mixed to prepare a meat-noodle mixture; wherein the mass of meat in the first raw material is at least 35% of the mass of edible plant powder in the second raw material;

[0010] The meat and noodle mixture is then shaped.

[0011] In a second aspect of this application, a nutritious noodle product is provided, which is prepared using the method for preparing nutritious noodle products described in the first aspect.

[0012] During the research and development process, this application discovered that when the meat content is less than 30% of the edible plant powder mass, the natural protein in the meat cannot form a continuous and stable three-dimensional network structure with the gluten protein in the edible plant powder, resulting in a loose dough that cannot be rolled into shape. Through extensive experimental screening and verification, this application has for the first time clearly defined the key process threshold of "meat mass being at least 35% of the edible plant powder mass." At this ratio, even without the addition of any edible salt, alkali, phosphates, or thickeners, the meat gel formed by the dissolution of natural myofibril protein in the meat raw material during chopping / tumbling, synergistically with the gluten network formed by glutenin and gliadin in the edible plant powder, can construct a complete noodle product structure. On the one hand, this structure allows the product to be easily shaped and maintain a good noodle shape; on the other hand, due to the full participation of meat protein, the product exhibits a high dry matter loss rate during cooking, is easy to chew, not hard, and has a low digestive burden, making it especially suitable for young children, the elderly, and people with chewing difficulties. Therefore, this application breaks through the technical prejudice that traditional flour products "must rely on salt, alkali or thickeners to improve the texture", and solves the dual technical problems of "high meat content leading to hard texture and difficulty in shaping" and "low meat content making it impossible to shape", achieving the technical effect of taking into account both high protein nutrition and excellent eating quality without adding any quality improvers.

[0013] In short, this application uses a method that deeply integrates meat and flour to produce a safe, convenient, nutritious, efficient, and economical product. Attached Figure Description

[0014] To more clearly illustrate the technical solutions in the embodiments and examples of this application, and to more completely understand this application and its beneficial effects, the drawings used in the description of the embodiments or examples will be briefly introduced below. Obviously, the drawings described below are merely some embodiments of this application. Those skilled in the art can obtain other drawings based on these drawings without creative effort. It should also be noted that the drawings are all drawn in a simplified form and are only used to conveniently and clearly assist in illustrating this application.

[0015] Figure 1 This is a photograph of the frozen meat noodles prepared in one embodiment (Example 1) of this application, showing that there are obvious meat particles on the surface of the product.

[0016] Figure 2 The images show a comparison of the broth from the cooked dry meat noodles (left image) prepared in one embodiment (Example 3) of this application and commercially available Kemin Noodles (right image), used to demonstrate the difference in turbidity between the two broths.

[0017] Figure 3 The images below show a comparison of the cooked dried meat noodles prepared in one embodiment (Example 3) of this application with commercially available Kemin Noodles (above), used to demonstrate the differences in their appearance and texture.

[0018] Figure 4 This is a photograph of the room-temperature dried meat noodles prepared in one embodiment (Example 3) of this application, before they were cut into strips.

[0019] Figure 5 The image shows the state of the dough in Comparative Example 2, which failed to form due to insufficient meat (improper meat-to-flour ratio).

[0020] Figure 6 The image shows the state of the dough in Comparative Example 2, which failed to form due to insufficient meat (improper meat-to-flour ratio).

[0021] Figure 7 The image shows a photograph of the dough formed in Comparative Example 3, where the meat pieces were too large and not properly chopped and kneaded, resulting in the meat filling and flour not being evenly mixed.

[0022] Figure 8 The image shows a photograph of the finished product obtained from the unevenly cooked dough in Comparative Example 3, demonstrating the poor texture and fragility of the product.

[0023] Figure 9 The photo shows the surface of the product after steaming in Comparative Example 3, demonstrating the presence of obvious meat particles and an uneven surface.

[0024] Figure 10 This image shows a photograph of the uncut, room-temperature dried meat noodles prepared when the meat-to-noodle ratio was 35% in one embodiment of this application (Example 5).

[0025] Figure 11 This diagram shows the dough morphology during the kneading process when the meat-to-flour ratio in Comparative Example 4 is 32%.

[0026] Figure 12 This diagram shows the dough morphology during the kneading process when the meat-to-flour ratio in Comparative Example 4 is 32%.

[0027] Figure 13 This diagram shows the dough morphology during the kneading process when the meat-to-flour ratio in Comparative Example 4 is 32%. Detailed Implementation

[0028] To facilitate understanding of this application, a more complete description will be provided below with reference to the accompanying drawings. Preferred embodiments of this application are shown in the drawings. However, this application can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of this application.

[0029] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0030] In this application, unless otherwise specified, "one or more" means any one of the listed items or any combination of the listed items. Similarly, "one or more" and other instances that otherwise indicate "one or more" shall be understood in the same way unless otherwise specified.

[0031] The terms “combinations thereof,” “any combination thereof,” and “any combination thereof” as used in this application include all suitable combinations of any two or more of the listed items.

[0032] In this application, the word "suitable" in "suitable combination", "suitable method", "any suitable method" etc., shall be defined as being able to implement the technical solution of this application, solve the technical problem of this application, and achieve the expected technical effect of this application.

[0033] In this application, terms such as "further," "even more," "particularly," "for example," "like," "example," and "exemplary" are used for descriptive purposes to indicate a connection in the coverage of different technical solutions presented earlier and later, but should not be construed as limiting the scope of the preceding technical solution or restricting the scope of protection of this application. In this application, unless otherwise specified, A (e.g., B) indicates that B is a non-limiting example of A, and it can be understood that A is not limited to B.

[0034] In this application, "optionally," "optionally," and "optional" mean that something is optional, that is, it refers to either "with" or "without" a parallel solution. If multiple "options" appear in a technical solution, unless otherwise specified and there are no contradictions or mutual constraints, each "option" is independent. Unless otherwise specified, the descriptions such as "optionally include" and "optionally contain" in this application, taking "optionally include" as an example, mean "may include or not include."

[0035] The terms “containing,” “comprising,” and “including” as used in this application are synonyms and are inclusive or open-ended, not excluding additional, uncited members or features. Members or features include, for example, materials or components, structures, elements, instruments, etc.; non-limiting examples of members or features include actions, conditions under which actions occur, timing, states, etc.

[0036] In this application, the technical features or solutions described in open-ended language include both closed-ended technical features or solutions consisting of the listed contents and open-ended technical features or solutions that include the listed contents.

[0037] In this application, the exemplary descriptions such as "in some implementations (or embodiments)" and "in one implementation (or embodiment)" may cover, but are not limited to, the following meanings: these solutions can be combined with other solutions in a suitable manner to form new technical solutions.

[0038] In this application, the terms "first aspect," "second aspect," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or quantity, nor should they be construed as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first aspect," "second aspect," etc., serve only as a non-exhaustive enumeration and should be understood not to constitute a closed limitation on quantity.

[0039] In this application, when numerical intervals (i.e., numerical ranges) are involved, unless otherwise specified, the distribution of selectable numerical values ​​within the numerical interval is considered continuous, and includes the two endpoints of the numerical interval (i.e., the minimum and maximum values), as well as every numerical value between these two endpoints. Unless otherwise specified, when a numerical interval refers only to integers within that numerical interval, it includes the two endpoint integers of the numerical range, as well as every integer between the two endpoints, which is equivalent to directly listing every integer. When multiple numerical ranges are provided to describe features or characteristics, these numerical ranges can be merged. In other words, unless otherwise specified, the numerical ranges disclosed herein should be understood to include any and all subranges included therein. The "numerical value" in the numerical interval can be any quantitative value, such as a number, percentage, ratio, etc. The term "numerical interval" can be broadly included to include numerical interval types such as percentage intervals, ratio intervals, and proportion intervals.

[0040] In this application, where the method flow involves multiple steps, unless otherwise explicitly stated herein, there is no strict order restriction on the execution of these steps; they can be executed in any order other than those described. Moreover, any step may include multiple sub-steps or multiple stages, which are not necessarily completed at the same time, but can be executed at different times, and their execution order is not necessarily sequential, but can be performed alternately or simultaneously with other steps or parts of the sub-steps or stages of other steps.

[0041] This application utilizes the natural meat gel and gluten protein found in meat products to construct the product structure, naturally forming a minced meat state that is more easily absorbed by the human body. Its core lies in deeply integrating staple foods with meat to develop a more nutritionally complete noodle product, adapting to the fast-paced lifestyle of modern society and meeting the dietary needs of infants, children, the elderly, and people with chewing difficulties.

[0042] Firstly, in response to the current phenomenon of low protein content and unbalanced nutrition in dried noodles and frozen noodles, meat is used as a binder and core nutrient supplement, which greatly enhances the nutritional value of traditional noodles.

[0043] Meanwhile, for those who don't like to eat meat or have difficulty digesting meat, meat is incorporated into staple foods, allowing people to eat meat without seeing it. Furthermore, the process of chopping and mincing meat breaks down the meat fibers, making it easier to digest and absorb, and also avoids the problem of people with chewing difficulties being unable to eat meat.

[0044] Compared to current handmade production methods, this product utilizes mechanized processes, employing sterilization and purification techniques. Micro-nano bubbles are used to sterilize and remove the fishy smell from the meat raw materials, eliminating the need for seasonings and making it suitable for infants and the elderly. The clean production process and purely physical sterilization ensure product quality and safety. Furthermore, compared to traditional meat swallow skin products, this product uses flour and other raw materials, reducing the addition of starch (such as sweet potato), salt, and alkali, thus preserving its nutritional value. It also boasts a low total bacterial count, giving the product a higher level of safety.

[0045] We use cold sterilization technologies such as plasma and infrared to ensure the total bacterial count and safety properties of our products.

[0046] Compared with existing technologies, the noodle products proposed in this application surpass ordinary noodles in nutritional value and are more in line with the fast pace of social development, pollution-free, and highly nutritious and safe products.

[0047] One aspect of this application provides a method for preparing a nutritious noodle product, comprising the following steps:

[0048] S100. Disinfect, clean, and grind the meat raw materials to prepare the first raw material including meat;

[0049] S200. The first raw material and the second raw material, which includes edible plant powder, are mixed to prepare a meat-paste mixture; wherein the mass of meat in the first raw material is at least 35% of the mass of edible plant powder in the second raw material;

[0050] S300. The meat and flour mixture is subjected to molding treatment.

[0051] In some embodiments, step S100 further includes chopping and / or tumbling after the meat grinding process.

[0052] For example, the chopping conditions include: below 10°C and chopping for 2 to 60 minutes.

[0053] In some implementations, the chopping time is 2 min, 5 min, 10 min, 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, 45 min, 50 min, 55 min, 60 min, or any range or value between two values.

[0054] For example, a high-speed chopper is used for chopping. In some embodiments, the chopping speed is 1000 r / min to 6000 r / min, such as 1000 r / min, 1500 r / min, 2000 r / min, 2500 r / min, 3000 r / min, 3500 r / min, 4000 r / min, 4500 r / min, 5000 r / min, 5500 r / min, 6000 r / min, or any value or range between two values.

[0055] In some embodiments, the tumbling conditions include: tumbling at -5℃ to 15℃ for 0.5h to 36h.

[0056] For example, the tumbling temperature can be -5℃, -4℃, -3℃, -2℃, -1℃, 0℃, 1℃, 2℃, 3℃, 4℃, 5℃, 6℃, 7℃, 8℃, 9℃, 10℃, 11℃, 12℃, 13℃, 14℃, 15℃, or any value or range between two values.

[0057] For example, the tumbling time is 0.5h, 1h, 2h, 3h, 5h, 10h, 15h, 20h, 25h, 30h, 36h, or any value or range between two values.

[0058] In some embodiments, the meat grinding process includes grinding and passing through a perforated plate; the diameter of the perforated plate is 2mm to 12mm. Exemplarily, such as 2mm, 3mm, 4mm, 5mm, 6mm, 7mm, 8mm, 9mm, 10mm, 11mm, 12mm, or any value or range between two values.

[0059] The meat applicable to step S100 includes, but is not limited to, livestock and poultry meat, aquatic meat, and artificially raised special meat.

[0060] In some embodiments, the meat suitable for step S100 is selected from: 1) pork, various cuts of pork, pork skin, pork offal, and pork liver; 2) beef, various cuts of beef, beef skin, and beef offal; 3) mutton, various cuts of mutton, sheep skin, and sheep offal; 4) donkey meat and donkey offal; 5) horse meat and horse offal; mule meat and mule offal; 6) chicken meat and chicken offal; duck meat and duck offal; 7) goose meat, goose offal, and goose liver; quail meat and pigeon meat; 8) various marine / freshwater meats, fish offal, and fish liver; 9) shrimp and shrimp meat; 10) river crab, sea crab, and crab meat; 11) squid, cuttlefish, shellfish, snails, and other soft-bodied aquatic products and cleaned aquatic meat; 12) venison, rabbit meat, ostrich meat, farmed snake meat, cell-cultured meat, animal blood, insect meat, and farmed crocodile meat, or any combination thereof.

[0061] Understandably, the meat raw materials can also be defasciated before the disinfection and cleaning and the meat grinding process.

[0062] In some embodiments, in step S100, a micro-nano bubble disinfection and cleaning machine is used to achieve the disinfection and cleaning.

[0063] In some embodiments, the disinfection and cleaning conditions include cleaning at a temperature below 15°C for 5 to 60 minutes.

[0064] For example, the cleaning time is 5 min, 10 min, 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, 45 min, 50 min, 55 min, 60 min, or any value or range between two values.

[0065] In some embodiments, in step S200, the edible plant powder includes, but is not limited to, cereal powder, edible bean powder, potato and taro root meal replacement powder, and medicinal and edible seed meal replacement powder.

[0066] In some embodiments, the cereal flour exemplarily includes one or more of the following: wheat flour, millet flour, rice flour, brown rice flour, corn flour, quinoa flour, oat flour, sorghum flour, black rice flour, purple rice flour, Job's tears flour, wheat bran flour, barley flour, rye flour, highland barley flour, buckwheat flour, millet flour, sorghum flour, glutinous corn flour, sweet corn flour, sprouted rice flour, wheat germ flour, oat flour, wild rice flour, millet flour, sorghum flour, black wheat flour, oat bran flour, corn bran flour, barley germ flour, rice germ flour, and gluten.

[0067] In some embodiments, the edible mixed bean powder exemplarily includes one or more of the following: soybean powder, mung bean powder, red bean powder, black bean powder, pea powder, kidney bean powder, chickpea powder, lentil powder, pinto bean powder, white kidney bean powder, sword bean powder, winged bean powder, broad bean powder, lupin powder, adzuki bean powder, white lentil powder, rice bean powder, cowpea powder, pigeon pea powder, green bean powder, and edamame powder.

[0068] In some embodiments, the root and stem meal replacement powder includes, for example, one or more of the following: potato powder, cassava powder, yam powder, taro powder, purple sweet potato powder, sweet potato powder, kudzu root powder, Jerusalem artichoke powder, snow lotus fruit powder, water chestnut powder, water caltrop powder, arrowhead powder, lily powder, konjac powder, lotus root powder, and burdock powder.

[0069] In some embodiments, the food-medicine homologous seed meal replacement powder includes, for example, one or more of the following: chia seed powder, flax seed powder, perilla seed powder, pumpkin seed powder, sunflower seed powder, white sesame powder, black sesame powder, hemp seed powder, amaranth powder, amaranth seed powder, fox nut powder, lotus seed powder, ginkgo powder, and chestnut powder.

[0070] It should be understood that the various powders involving edible plant powders in this application also include modified powders obtained by processing the corresponding raw materials through germination, germ preparation, and bran extraction.

[0071] In some embodiments, in step S200, the first raw material and the second raw material are mixed and then kneaded to form a dough.

[0072] In some embodiments, a vacuum dough mixer is used to knead the dough at a temperature of 4°C to 25°C. Exemplary values ​​include, for example, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, 10°C, 11°C, 12°C, 13°C, 14°C, 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, or any range or value between two such values. In some embodiments, the kneading temperature is 10°C to 15°C. The inventors have found that kneading within this temperature range not only ensures less microbial growth but also results in dough with better gluten network strength.

[0073] In some embodiments, in step S200, the second raw material further includes water.

[0074] In some implementations, the water is added during the kneading process.

[0075] For example, the weight ratio of water to edible plant powder is (1.1~2.5):1. Experimental results show that the amount of water added has a significant impact on product quality: excessive water not only makes the dough too soft and difficult to shape, but also weakens the binding strength between meat gel and gluten protein, making it difficult to maintain the integrity of the product structure during steaming and cooking, and making it easy to fall apart.

[0076] In some embodiments, the second raw material includes rice paste obtained after pulping (the components of which include edible plant powder and water).

[0077] In some embodiments, the second raw material further includes meat meal; the meat used to prepare the meat meal is as defined above, including but not limited to livestock and poultry meat, aquatic meat, and artificially raised special meat.

[0078] In some embodiments, the mass of meat in the first raw material is at least 35% of the mass of edible plant powder in the second raw material. For example, the mass ratio of meat to edible plant powder is 5:3, 1:1, etc.

[0079] In some implementations, post-processing is included after step S300;

[0080] The post-processing includes one or more of the following: cold sterilization, ripening, quick freezing, drying, and cooling.

[0081] In some embodiments, the cold sterilization includes sterilizing the shaped dough product using plasma or infrared irradiation.

[0082] In some embodiments, the cooking conditions include boiling at 90-100°C for 20-300 seconds and cooling with multiple stages of cold water, or steaming at 90-180°C for 10-300 seconds.

[0083] The choice of quick-freezing process ensures product quality and enables products to reach households. In some implementations, quick-freezing conditions include: freezing at -196℃ to -35℃ for 30 to 180 minutes.

[0084] In some implementations, the drying process reduces the moisture content of the nutritious pasta product to less than 14.5%.

[0085] In some embodiments, the preparation method does not require the addition of edible salt, edible alkali, phosphate, or thickener.

[0086] In some embodiments, the texture of the nutritious noodle product is formed by the combination of natural meat gel from meat and gluten protein from edible plant flour.

[0087] Another aspect of this application provides a nutritious noodle product prepared using the method described above.

[0088] In some embodiments, the bacterial count of the nutritious noodle product is less than or equal to 300,000 cfu / g; it can even be lower, for example, less than or equal to 100 cfu / g.

[0089] In some embodiments, the nutritious noodle product is in the form of frozen meat noodles, frozen cooked noodles, room temperature dried noodles, meat rice noodles, fried noodles, freeze-dried noodles, semi-dried noodles, semi-dried rice noodles, rice noodles, or Vietnamese pho.

[0090] In some embodiments, the method for preparing the frozen meat noodles includes:

[0091] The meat raw material (e.g., 50 portions) is cleaned in a micro-nano bubble sterilizer at a temperature controlled at, for example, 10°C for 5 minutes; then it is ground (optionally through a perforated plate, for example, 6 mm) and tumbled (for example, for 1 hour at 8°C or below) to prepare the first raw material containing meat.

[0092] The first raw material is mixed with the second raw material (e.g., 30 parts of low-bacterial wheat flour, with a total bacterial count of <1000 CFU / g) and then kneaded at 10~15℃ to prepare a meat and flour mixture.

[0093] Afterwards, the meat noodles undergo post-processing such as shaping, sterilization, reshaping, and quick-freezing to prepare frozen meat noodles.

[0094] The total bacterial count was ≤630 CFU / g, and the protein content was ≥18.5%.

[0095] In some embodiments, the nutritious noodle product is frozen cooked noodles, and its preparation method includes:

[0096] The meat raw material (e.g., 50 portions) is cleaned in a micro-nano bubble sterilizer at a temperature of 10°C for 5 minutes; then it is ground (optionally through a perforated plate, e.g., 6 mm) and chopped (conditions such as speed ≥ 2000 r / min, temperature ≤ 10°C, time ≥ 5 minutes) to prepare the first raw material containing meat.

[0097] Mix the first ingredient with the second ingredient (such as 50 parts of high-quality, additive-free wheat flour) and knead the dough at 10-15°C to prepare the meat and flour mixture;

[0098] Afterwards, it undergoes post-processing such as shaping, cooking, quick-freezing, and packaging.

[0099] The final product is a frozen cooked noodle with a total bacterial count ≤160 CFU / g. The product is chewy and the broth is clear.

[0100] In some embodiments, the nutritional noodle product is room-temperature dried meat noodles, and its preparation method includes:

[0101] The meat raw material (e.g., 50 portions) is cleaned in a micro-nano bubble sterilizer at a temperature of 10°C for 5 minutes; then it is ground (optionally through a perforated plate, e.g., 3 mm) to prepare the first raw material containing meat.

[0102] Mix the first ingredient with the second ingredient (such as 50 parts of high-quality, additive-free wheat flour) and knead the dough at 10-15°C to prepare the meat and flour mixture;

[0103] Then, post-processing such as shaping, drying, and packaging is carried out.

[0104] The final product is a room-temperature dried meat noodle that can be stored at room temperature for a long time.

[0105] In some embodiments, the nutritional noodle product is meat rice flour (also known as "meat meal"), and its preparation method includes:

[0106] The meat and rice are cleaned using a micro-nano bubble sterilization and cleaning machine. The temperature can be controlled at 10℃ and the time can be 5 minutes to reduce the original bacterial colonies in the meat and rice.

[0107] The meat is ground (through a perforated plate, e.g., 6mm), chopped, and tumbled to prepare a first raw material consisting of meat;

[0108] The rice is ground into a paste to prepare the second raw material;

[0109] The edible plant powder raw material is rice, which is soaked and ground into rice paste.

[0110] After the meat is minced, chopped, and rolled, it is mixed with rice milk and blended into a paste.

[0111] The process of spreading and curing molding is adopted.

[0112] The product is meat powder (a strip-shaped food product containing a mixture of meat and rice).

[0113] The following are some examples.

[0114] The embodiments of this application will be described in detail below with reference to examples. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of this application. For experimental methods in the following embodiments where conditions are not specified, reference should be made to the guidelines given in this application, or to experimental manuals or conventional conditions in the art, or to the conditions recommended by the manufacturer, or to experimental methods known in the art.

[0115] Experimental methods:

[0116] 1) Noodle tasting sample preparation:

[0117] Measure 500mL of tap water into a small stainless steel pot (20cm in diameter), boil it on a 2000W electric stove, weigh out 50g of dried noodle sample, put it into the pot, cook until the white starch in the center of the noodles just disappears, immediately take out the noodles, rinse them with running tap water for about 10 seconds, and divide them into bowls for tasting.

[0118] 2) Determination of dry matter loss rate:

[0119] After the noodle broth used for scoring the noodles has been cooled to room temperature, it is poured into a 500mL volumetric flask. The beaker containing the broth is rinsed several times with distilled water, and the rinse water is transferred into the volumetric flask. The volume is adjusted to 500mL and mixed well. 200mL of the broth is measured and placed in a 250mL beaker. After evaporating most of the broth on an electric stove, it is placed in a 105℃ oven and dried to constant weight. The dry matter loss rate (%) is calculated as (2.5*M) / (G*(1-W)*100%).

[0120] M -- Mass of dry matter in 200ml of noodle soup, g;

[0121] G—mass of the noodles before cooking, in grams;

[0122] W—The moisture content of the noodles before cooking.

[0123] 3) Turbidity measurement:

[0124] When measuring the dry matter loss rate, the prepared noodle soup was allowed to stand for 15 minutes, and the supernatant was taken and the absorbance was measured at 720 nm.

[0125] Example 1: Frozen Meat Noodles

[0126] (1) Flour screening: Select high-quality wheat flour with reduced bacteria (low bacteria) and no additives, or wheat flour with a total bacterial count of less than 1000 cfu / g;

[0127] (2) Selection of raw meat: Fresh pork back meat is selected as raw material;

[0128] (3) Product formula: 50 parts fresh pork back meat, 0 parts water, 30 parts low-bacterial flour;

[0129] (4) Meat raw material processing: Fresh pork back meat is manually trimmed to remove the fascia and other parts;

[0130] (5) Cleaning: The meat raw materials are cleaned by a micro-nano bubble disinfection and cleaning machine. The temperature is controlled at 10℃ and the time is 5 minutes to remove blood and reduce its fishy smell and reduce the original bacterial colony of pork.

[0131] (6) Mincing meat: After cleaning, the meat raw materials are minced using a meat grinder and passed through a 6mm perforated plate to form basic meat filling;

[0132] (7) Tumbling: After the meat is minced, it is tumbling. By tumbling, some of the protein in the meat is dissolved. The temperature is controlled within 8℃ and the time is 1 hour.

[0133] (8) Dough preparation: According to the recipe, wheat flour is mixed into meat and a vacuum dough mixer is used for dough preparation. The temperature is controlled at 10℃~15℃ throughout the process. Dough preparation is carried out within this temperature range to ensure less growth of microorganisms and better gluten network strength.

[0134] (9) Shaping: The dough is subjected to a series of pressing processes to form a dough strip with a thickness of 2mm;

[0135] (10) Sterilization: Sterilize the face belt using plasma, infrared and other methods to improve the safety attributes of the product;

[0136] (11) Shaping; the dough strip is cut into sheets and shaped using silicone paper;

[0137] (12) Quick-freezing: The shaped dough products are quick-frozen for 30 minutes on a -35℃ quick-freezing line to ensure that they are completely frozen;

[0138] (13) Packaging: Pack according to the specification of 5 pieces per pack.

[0139] Test Analysis: Total bacterial count: 630 CFU / g; Sensory description: The noodles are pinkish-white with a glossy sheen, containing noticeable meat particles, exhibiting an uneven color and surface with some undulations. After cooking in water, the noodles have moderate elasticity but do not harden. The surface remains uneven after cooking, and there is no fishy smell. The noodle soup may become cloudy after cooking.

[0140] The dough sheets produced in this embodiment have a total bacterial count controlled below 600 cfu / g at the factory. They also have a high meat content, no noticeable meaty odor, and are nutritionally sound. Consumers can freeze them after delivery for convenient use. The tumbling time is short, and no chopping process is used, resulting in noticeable meat chunks in the product (see...). Figure 1 The product has a protein content of 18.5%.

[0141] Using natural protein colloids from meat, without adding phosphates, antioxidants, salt, seasonings, etc., ensures the product's high safety attributes and reduces excessive processing such as auxiliary materials, guaranteeing the product's safety and nutrition.

[0142] Example 2 Frozen cooked meat noodles

[0143] (1) Flour screening: Select high-quality wheat flour without any additives;

[0144] (2) Selection of meat raw materials: pork is selected as the raw material;

[0145] (3) Product formula: 50 parts pork, 0 parts water, 50 parts flour;

[0146] (4) Meat raw material processing: The tendons and membranes of pork are removed manually;

[0147] (5) Cleaning: The meat raw materials are cleaned by a micro-nano bubble disinfection and cleaning machine. The temperature is controlled at 10℃ and the time is 5 minutes to remove blood and reduce its fishy smell and reduce the original bacterial colony of pork.

[0148] (6) Mincing meat: After cleaning, the meat raw materials are minced using a meat grinder and passed through a 6mm perforated plate to form basic meat filling;

[0149] (7) Chopping: The minced meat is chopped and mixed using a high-speed chopper to ensure the fineness of the meat. The temperature of the meat is controlled below 10℃ during the chopping process, and the chopping is carried out at a speed of 2000r / min or higher for 5 minutes.

[0150] (8) Dough preparation: According to the recipe, mix wheat flour into meat and use a vacuum dough mixer to prepare the dough. The temperature is controlled at 15℃ throughout the process.

[0151] (9) Shaping: The dough is subjected to a series of pressing processes to form a dough strip with a thickness of 4mm;

[0152] (10) Shaping; the dough strips are cut into strips;

[0153] (11) Cooking: The dough is cooked quickly at high temperature. After boiling at 100°C for 3 minutes, it is cooled by multiple stages of cold water and then shaped directly.

[0154] (12) Quick-freezing: The shaped dough products are quick-frozen for 30 minutes on a -35℃ quick-freezing line to ensure that they are completely frozen;

[0155] (13) Packaging.

[0156] Test Analysis: Total bacterial count: 160 CFU / g. Sensory description: The surface is brown with a glossy sheen and a generally uniform color, with some surface undulations. After cooking, it is chewy and not hard, with no fishy smell, and the broth is clear with a meaty aroma. The cooking process significantly reduces the total bacterial count, ensuring the product's shelf life. Simultaneously, the chopping process thoroughly breaks down the meat particles and disperses the protein, resulting in a chewy and refreshing texture. Protein content: 14.7%.

[0157] Example 3: Room temperature dried meat noodles

[0158] (1) Flour screening: Select high-quality wheat flour without any additives;

[0159] (2) Selection of raw meat: Fresh pork back meat is selected as raw material;

[0160] (3) Product formula: 50 parts fresh pork back meat, 30 parts flour;

[0161] (4) Meat raw material processing: Fresh pork back meat is manually trimmed to remove the fascia and other parts;

[0162] (5) Cleaning: Use a micro-nano bubble disinfection and cleaning machine to clean the meat raw materials. The temperature is controlled at 10℃ and the time is 5 minutes to remove the blood and reduce its fishy smell and reduce the original bacterial colony of pork.

[0163] (6) Mincing meat: After cleaning, the meat raw materials are minced using a meat grinder and passed through a 3mm perforated plate to form basic meat filling;

[0164] (7) Dough preparation: According to the recipe, mix wheat flour into meat and use a vacuum dough mixer to prepare the dough. The temperature is controlled at 10℃~15℃ throughout the process.

[0165] (8) Shaping: The dough is subjected to a series of pressing processes to form a dough strip with a thickness of 0.6 mm (see Figure 4 (The uncut state makes it easier to see the integration of meat and dough;)

[0166] (9) Shaping; the dough strips are cut into slices, strips, etc.

[0167] (10) Drying: The shaped dough products are dried to ensure that the moisture content of the products is less than 14.5%;

[0168] (11) Packaging: Pack according to specifications.

[0169] The noodles produced have a high meat content, no obvious meaty smell, and a long shelf life at room temperature, making them convenient for consumers to store and use after they arrive at home.

[0170] Using natural protein colloids from meat, without adding phosphates, antioxidants, salt, seasonings, etc., ensures the product's high safety attributes and reduces excessive processing such as auxiliary materials, guaranteeing the product's safety and nutrition.

[0171] The prepared room-temperature dried meat noodles were compared with Kemin Noodles, and the results are shown in Table 1.

[0172] Table 1

[0173]

[0174] As shown in Table 1, the noodle products made in Example 3 are easy to mix with soup, indicating that they are very easy to absorb water. The texture of the products is not hard, the chewiness is average, they are not easy to get stuck, and they are easier to digest and absorb, which is significantly different from commercially available dried noodle products.

[0175] Example 4 Meat meal

[0176] (1) Rice selection: Select newly harvested rice of the current year as raw material;

[0177] (2) Selection of raw meat: Fresh pork back meat is selected as raw material;

[0178] (3) Product formula: 50 parts fresh pork back meat, 60 parts water, 50 parts rice;

[0179] (4) Raw material processing: Fresh pork back meat is manually trimmed to remove the tendons and membranes, and rice is screened and air-floted to remove impurities such as stones and deteriorated particles.

[0180] (5) The raw materials are cleaned by a micro-nano bubble disinfection and cleaning machine at a temperature of 10℃ for 5 minutes to reduce the original bacterial colonies of meat and rice. After cleaning, the raw materials are rinsed with purified sterile water, and the rice raw materials are soaked at low temperature for about 3 hours.

[0181] (6) Mincing meat: After cleaning, the meat raw materials are minced using a meat grinder and passed through a 6mm perforated plate to form basic meat filling;

[0182] (7) Chopping: The minced meat is chopped and mixed using a high-speed chopper to ensure the fineness of the meat (see Example 2 for chopping conditions).

[0183] (8) Tumbling: After the meat is minced, it is tumbling. By tumbling, some of the protein in the meat is dissolved. The temperature is controlled within 8℃ and the time is 1 hour.

[0184] (9) Rice grinding: Use a rice grinder to grind the rice to ensure that the paste is fine and free of particles;

[0185] (10) Mixing and beating: Mix the rice paste and meat ingredients evenly according to the formula;

[0186] (11) Curing and molding: The mixed liquid is cured at high temperature after being spread into a slurry.

[0187] (12) Cooling: Use water and clean air to cool the rice noodles;

[0188] (13) Shaping; the powder strip is cut into strips;

[0189] (14) Packaging: Pack according to the specification of 5 pieces per pack.

[0190] The protein content of the meat meal prepared in this embodiment is significantly higher than that of ordinary rice flour on the market.

[0191] Example 5: Frozen cooked meat noodles

[0192] The steps (1) to (8) of Example 3 were performed, except that the amount of pork in the product formula in step (3) was 17.5 parts. During the kneading process, the dough was formed and the meat and flour were well mixed (see...). Figure 10 ).

[0193] Comparative Example 1: Frozen Meat Noodles

[0194] (1) Flour screening: Select high-quality wheat flour;

[0195] (2) Selection of raw meat: Fresh pork back meat is selected as raw material;

[0196] (3) Product formula: 50 parts fresh pork back meat, 0 parts water, 50 parts low-bacterial flour;

[0197] (4) Meat raw material processing: Fresh pork back meat is manually trimmed to remove the fascia and other parts;

[0198] (5) Cleaning: The meat raw materials are cleaned;

[0199] (6) Mincing meat: After cleaning, the meat raw materials are minced using a meat grinder and passed through a 6mm perforated plate to form basic meat filling;

[0200] (7) Chopping: The minced meat is chopped and mixed using a high-speed chopper to ensure the fineness of the meat. The temperature of the meat is controlled below 10℃ during the chopping process, and the chopping is carried out at a speed of 2000r / min or higher for 5 minutes.

[0201] (8) Dough preparation: According to the recipe, mix wheat flour into meat ingredients and use a vacuum dough mixer to prepare the dough, with temperature control throughout the process;

[0202] (9) Shaping: The dough is subjected to a series of pressing processes to form a dough strip with a thickness of 2mm;

[0203] (10) Shaping; the dough strips are cut into strips;

[0204] (11) Quick-freezing: The shaped dough products are quick-frozen for 30 minutes on a -35℃ quick-freezing line to ensure that they are completely frozen;

[0205] (12) Packaging.

[0206] Test Analysis: Total bacterial count: 450,000 CFU / g. Sensory description: The noodles are pinkish-white with a glossy, uniform color and smooth surface. After cooking, they are chewy and not hard, with no fishy smell. The broth is clear and has a meaty aroma. The chopping process thoroughly breaks down the meat particles and disperses the protein, resulting in a chewy and refreshing product. The product lacks any cleaning control measures, and the total bacterial count is high. Although freezing is used for preservation, it is still unsuitable for long-term storage and distribution.

[0207] Comparative Example 2

[0208] Steps (1) to (8) are the same as in Example 1, except for the amount of low-bacterial flour and fresh pork back meat used—100 parts flour and 25 parts meat. The product could not be shaped during the kneading process and could not be formed into dough (see Example 1). Figure 5 and Figure 6 ).

[0209] Comparative Example 3

[0210] Perform steps (1) to (6) of Example 2, except that the filling is passed through a 10mm perforated plate. After forming the basic meat filling, do not chop or knead; according to the formula, mix wheat flour into the meat filling and knead using a vacuum dough mixer, with the temperature controlled at 15℃ throughout the process.

[0211] Because the meat pieces are clearly visible, as shown in the diagram, the meat filling could not be mixed evenly after the dough was formed (see...). Figure 7 There is a tendency for the meat to concentrate and the powder to clump together, resulting in a poor product texture after cooking (see [link]). Figure 8 After steaming or boiling, it is easily broken and has a noticeable meaty texture, resulting in an uneven product surface (see [link]). Figure 9 ).

[0212] Comparative Example 4

[0213] Perform steps (1) to (8) of Example 2, except that the amount of pork in the product formula in step (3) is 16 parts. During the kneading process, the dough cannot be shaped (see...). Figure 11 , Figure 12 and Figure 13 ).

[0214] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0215] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims, and the specification and drawings can be used to interpret the content of the claims.

Claims

1. A method for preparing nutritious noodle products, characterized in that, Includes the following steps: The meat raw materials are disinfected, cleaned, and ground to prepare the first raw material containing meat; The first raw material and a second raw material comprising edible plant powder are mixed to prepare a meat-noodle mixture; wherein the mass of meat in the first raw material is at least 35% of the mass of edible plant powder in the second raw material; The meat and noodle mixture is then shaped.

2. The method for preparing the nutritious noodle product as described in claim 1, characterized in that, The step of preparing the first raw material further includes chopping and / or tumbling after the meat grinding process.

3. The method for preparing the nutritious noodle product as described in claim 2, characterized in that, The chopping conditions include: below 10°C and chopping for 2 to 60 minutes; Alternatively, a high-speed chopper can be used for chopping; Alternatively, the chopping speed can be 1000 r / min to 6000 r / min.

4. The method for preparing the nutritious noodle product as described in claim 2 or 3, characterized in that, The tumbling conditions include: tumbling at -5℃ to 15℃ for 0.5h to 36h.

5. The method for preparing the nutritious noodle product as described in claim 1, characterized in that, The steps for preparing the first raw material also meet one or more of the following conditions: (A1) The meat grinding process includes grinding and passing through a perforated plate; the diameter of the perforated plate is 2mm~12mm; (A2) The meat includes one or more of livestock and poultry meat, aquatic meat and artificially raised special meat; optionally, the meat includes pork, various cuts of pork, pork skin, pork offal, pork liver, beef, various cuts of beef, beef skin, beef offal, mutton, various cuts of mutton, sheep skin, sheep offal; donkey meat, donkey offal, horse meat, horse offal, mule meat, mule offal, chicken, chicken offal; One or more of the following: duck meat, duck offal, goose meat, goose offal, goose liver, quail meat, pigeon meat, various marine / freshwater meats, fish offal, fish liver, shrimp, shrimp meat, river crab, sea crab, crab meat, squid, cuttlefish, shellfish, snails, aquatic clean meat, venison, rabbit meat, ostrich meat, farmed snake meat, cell-cultured meat, animal blood, insect meat, and farmed crocodile meat; (A3) Before the disinfection and cleaning and the meat grinding process, the meat raw materials are defasciated; (A4) The disinfection and cleaning are performed using a micro-nano bubble disinfection and cleaning machine; The disinfection and cleaning conditions include cleaning at a temperature below 15°C for 5 to 60 minutes.

6. The method for preparing the nutritious noodle product according to any one of claims 1 to 5, characterized in that, The steps in preparing the meat and noodle mixture must meet one or more of the following conditions: (B1) The edible plant powder includes one or more of the following: cereal powder, edible legume powder, potato and taro root meal replacement powder, and medicinal and edible seed meal replacement powder; wherein: The cereal flours may optionally include one or more of the following: wheat flour, millet flour, rice flour, brown rice flour, corn flour, quinoa flour, oat flour, sorghum flour, black rice flour, purple rice flour, Job's tears flour, wheat bran flour, barley flour, rye flour, highland barley flour, buckwheat flour, millet flour, sorghum flour, glutinous corn flour, sweet corn flour, sprouted rice flour, wheat germ flour, oat flour, wild rice flour, millet flour, sorghum flour, black wheat flour, oat bran flour, corn bran flour, barley germ flour, rice germ flour, and gluten flour. The edible mixed bean powder may optionally include one or more of the following: soybean powder, mung bean powder, red bean powder, black bean powder, pea powder, kidney bean powder, chickpea powder, lentil powder, pinto bean powder, white kidney bean powder, sword bean powder, winged bean powder, broad bean powder, lupin powder, adzuki bean powder, white lentil powder, rice bean powder, cowpea powder, pigeon pea powder, green bean powder, and edamame powder. The root and stem meal replacement powder may optionally include one or more of the following: potato powder, cassava powder, yam powder, taro powder, purple sweet potato powder, sweet potato powder, kudzu root powder, Jerusalem artichoke powder, snow lotus fruit powder, water chestnut powder, water caltrop powder, arrowhead powder, lily powder, konjac powder, lotus root powder, and burdock powder. The medicinal and edible seed meal replacement powder may optionally include one or more of the following: chia seed powder, flax seed powder, perilla seed powder, pumpkin seed powder, sunflower seed powder, white sesame powder, black sesame powder, hemp seed powder, amaranth powder, amaranth seed powder, fox nut powder, lotus seed powder, ginkgo powder, and chestnut powder. Optionally, the edible plant powder is further combined with dietary fiber supplements; the dietary fiber supplements may optionally include one or more of the following: corn bran powder, rice bran powder, sorghum bran powder, highland barley bran powder, sago powder, banana powder, plantain husk powder, brown algae powder, and kelp powder. (B2) The first raw material and the second raw material are mixed and kneaded to form a dough; optionally, a vacuum dough mixer is used to knead the dough at 4℃~25℃; further optionally, the dough is kneaded at 10℃~15℃. (B3) The second raw material also includes water; optionally, the weight ratio of water to edible plant powder is (1.1~2.5):1; (B4) The second raw material includes rice paste obtained after pulping; (B5) The second raw material also includes meat meal; the meat used to prepare the meat meal is as defined in claim 5.

7. The method for preparing the nutritious noodle product according to any one of claims 1 to 5, characterized in that, Following the molding process, post-processing is also included; The post-processing includes one or more of the following: cold sterilization, cooking, quick freezing, drying, and cooling. Optionally, the cold sterilization includes sterilizing the formed dough product by using plasma or infrared irradiation; Optionally, the cooking conditions include boiling at 90~100℃ for 20s~300s and cooling with multiple stages of cold water, or steaming at 90℃~180℃ for 10s~300s. Optionally, the quick-freezing conditions include: quick-freezing at -196℃ to -35℃ for 30 min to 180 min.

8. The method for preparing the nutritious noodle product according to any one of claims 1 to 5, characterized in that, The preparation method does not require the addition of edible salt, edible alkali, phosphate, or thickener; Optionally, the texture of the nutritious noodle product is formed by the combination of natural meat gel from meat and gluten protein from edible plant powder.

9. A nutritious noodle product prepared by the method for preparing nutritious noodle products according to any one of claims 1 to 8.

10. The nutritious noodle product as described in claim 9, characterized in that, It meets one or more of the following conditions: (C1) Its colony count is less than or equal to 300,000 cfu / g; optionally, it is less than or equal to 100 cfu / g; (C2) It takes the form of frozen meat noodles, frozen cooked noodles, room temperature dried noodles, meat rice noodles, fried noodles, freeze-dried noodles, semi-dried noodles, semi-dried rice noodles, rice noodles or Vietnamese pho.

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