Method for producing oat instant noodle and prescripton

A production method and instant noodle technology, applied in dough processing, baking, food preparation, etc., can solve the problems of hand-made oatmeal noodles and inconvenient eating, and achieve the effect of solving hand-made and inconvenient eating

Inactive Publication Date: 2004-11-10
任庆华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention adopts an industrialized production method to prepare a kind of oatmeal instant noodles, which completely solves the problems of handmade oatmeal noodles and inconvenient eating. The oatmeal noodles can be eaten after adding seasoning sauce and brewing in boiling water for 10 minutes, realizing the large-scale trend of oatmeal instant noodles. market, to provide convenient, hygienic and nutritious oat instant noodles for people who like to eat oat noodles, so as to realize the deep processing of oats and drive the development of oat industry in oat producing areas

Method used

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Embodiment Construction

[0004] The specific embodiment of the present invention is (divided into two parts of oatmeal noodles and seasoning sauce):

[0005] 1. Ingredients (percentage by weight)

[0006] 1. Oatmeal noodle part:

[0007] (1) Oat flour: 64.44±0.03

[0008] (2) Potato starch: 8.88±0.03

[0009] (3) Iodized salt: 0.37

[0010] (4) Sodium bicarbonate: 0.37

[0011] (5) Drinking water: 25.92±0.5

[0012] 2. Seasoning sauce part:

[0013] (1) Fresh chili: 74±5

[0014] (2) Iodized salt: 6

[0015] (3) Sorbic acid: 0.037

[0016] (4) Base A: 12±0.01

[0017] (5) Base material B: 8±0.01

[0018] Second, the production process technical requirements

[0019] 1. Oatmeal noodles

[0020] (1) Mix the oat flour, potato starch, iodized salt, and sodium bicarbonate in the oatmeal part of the ingredient list and stir evenly, then add drinking water, and stir in a dough mixer to form a wet powder.

[0021] (2) The noodles are shaped by high temperature and high pressure extrusion molding ...

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Abstract

The invention relates to a process for making oat instant noodles and formula thereof comprising oat noodle and tartar sauce, wherein the oat noodle is prepared from gerty and potato starch as the raw material through the high temperature and high pressure extrusion forming technique, while the tartar sauce is prepared from fresh chilli as raw material through grinding, sterilizing, frying with vegetable oil.

Description

technical field [0001] The invention relates to the field of production methods of oat instant noodles. Background technique [0002] Oats are produced in the border areas of Inner Mongolia, Shanxi and Hebei. The locals have a long history of eating oatmeal noodles. Due to the particularity of oatmeal, people have been eating it by traditional manual kneading and steaming for a long time. The operation is cumbersome and time-consuming, and it is inconvenient to eat, making it difficult to popularize oatmeal noodles with high nutritional value. Contents of the invention [0003] The present invention adopts an industrialized production method to prepare a kind of oatmeal instant noodles, which completely solves the problems of handmade oatmeal noodles and inconvenient eating. The oatmeal noodles can be eaten after adding seasoning sauce and brewing in boiling water for 10 minutes, realizing the large-scale trend of oatmeal instant noodles. The market aims to provide conve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A23L7/113
Inventor 任庆华
Owner 任庆华
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