Un-fried vegetable and grains nutritious instant noodles and the making method

Abstract

The unfried instant noodles are produced by using non-wheat grains and vegetables produced in high elevation and no pollution area as material and through cleaning and hot water scalding of vegetable to make vegetable into paste, mixing vegetable paste, egg fluid and grains powder to produce dough, steaming at high temperature, cooking and stoving in microwave oven, and other processes. The material has a grains powder to vegetable ratio of 70-80% to 20-30%, and into the grains powder, edible calcium carbonate in 4-8 g and sodium bicarbonate in small amount are added. The instant noodles have low fast content, long guarantee period, reasonable formulation, rich nutrients and unique flavor.

Description

(1) Technical field [0001] The invention belongs to instant food, and in particular relates to a non-fried vegetable miscellaneous grain nutritional instant noodle and a preparation method thereof. (2) Background technology [0002] With the improvement of people's living standards in our country, the continuous acceleration of work and life rhythm and the socialization of housework, convenience food has become the staple food of ordinary people's three meals a day, which greatly shortens people's cooking time, and is popular among consumers. favor. [0003] The instant staple food of industrialized production is mainly based on instant noodles in my country, and its sales volume is the largest, especially in the northern region, people generally have the habit of eating noodles. The instant noodles currently on the market are mainly made of wheat flour as the main raw material, and are made by kneading, waking up, pressing, cutting, cutting and folding, frying, packaging a...

AI Technical Summary

Problems solved by technology

[0005] The "Fresh Vegetable Juice Series Instant Noodles Manufacturing Process" disclosed by Chinese Patent Announcement No. 1066962 has the disadvantages of: grains still use a single wheat powder as the main raw material, and still adopt the frying process; vegetable juice is filtered to get juice and noodles, discarded A large amount of plant cellulose that is beneficial to the human body

[0006] The "Fruit and Vegetable Instant Noodles and Production Technology Thereof" disclosed by Chinese Patent Announcement No. 1124091 has the disadvantages that grains still use a single wheat powder as the main raw material, and still adopt the frying process; Flour mixing, complex equipment and process, high cost, and cause a large loss of nutrients