Instant soya-bean noodles and production thereof

A production method and technology of soybean milk, which are applied in food preparation, dairy products, food science, etc., can solve problems such as harm to human health, monotonous nutrition, monotonous taste, etc.

Inactive Publication Date: 2005-07-27
张征宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the bagged noodles sold on the market are brewed with water, then added with auxiliary materials and stirred for consumption. The nutrition is single and the taste is monotonous, and preservatives are added to the noodles or dried to prolong their shelf life. Not good, long-term consumption will harm human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The following specifically describes the instant soy milk noodles and the preparation method thereof by making a standard package of 250g noodles frozen instant soy milk noodles:

[0018] Frozen instant soy milk noodles include 250g noodles, 300g soy milk packs, 100g vegetable packs containing the same amount of dried tofu shreds, kelp shreds, platycodon, and bracken; meat vegetables with the same amount of jellyfish shreds and beef shreds totaling 100g Bag; a seasoning bag containing 20g of salt, 10g of sesame oil, 5g of monosodium glutamate, and 15g of white vinegar; 25g of chili bag; 10g of sesame bag.

[0019] The following is the preparation method of this kind of instant soy milk noodles:

[0020] a. Cook the noodles, soak them in clean water for 4-5 hours, remove and drain the water, and take 250g into a bag;

[0021] b. Production of soy milk: stir 2000g of soy milk, add 200g of sugar, and take 300g into a bag;

[0022] c. Preparation of vegetable dishes: shred each...

Embodiment 2

[0029] Frozen instant soy milk noodles include 250g noodles, 200g soy milk, 100g of dried tofu shreds and kelp shreds in the same amount; 80g meat vegetable package with 20g jellyfish shreds and 60g shredded beef; 25g salt and 5g sesame oil , MSG 5g, 15g white vinegar seasoning bag; 25g pepper bag; 10g sesame bag.

[0030] The following is the preparation method of this kind of instant soy milk noodles:

[0031] a. Cook the noodles, soak them in clean water for 4-5 hours, remove and drain the water, and take 250g into a bag;

[0032] b. Production of soy milk: stir 2000g of soy milk, add 200g of sugar, and take 200g into a bag;

[0033] c. Preparation of vegetarian dishes: shred each 50g of dried tofu and kelp;

[0034] d. The production of meat dishes: 20g jellyfish and 60g beef shredded into bags;

[0035] e. Take 25g of salt, 5g of sesame oil, 5g of monosodium glutamate, and 15g of white vinegar, stir evenly and pack into bags.

[0036] f. Preparation of chili bag: mix chili no...

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PUM

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Abstract

The invention discloses an instant bean milk noodle at least including cooked noodles, characterised in that the instant bean milk noodle also includes bean milk and mixing flavouring, the mixing flavouring mainly comprises esculent vegetable diet, meat diet and flavouring, the mixing flavouring is independently packaged or mixed packaged, weight of the bean milk is 100-300g per 250g cooked noodles, an upper limitation is the mixing flavouring is that, vegetable diet 100g, meat diet 100g, flavouring 50g. The invention further provides a production method of the instant bean milk noodle. The invention breaks through selection of traditional noodle accessory materials, selects bean milk with rich nutrition as a noodle soup, is more suitable for request of current persons.

Description

Technical field [0001] The invention relates to a food, in particular to a kind of instant soy milk noodles. Background technique [0002] Mixed noodles, a traditional food in northern my country, are very popular among people in the north. At present, most of the bagged noodles sold in the market are brewed with water and mixed with auxiliary materials. The nutrition is single and the taste is monotonous. Preservatives are added to the noodles or dried to extend its shelf life, not only the taste Not good, long-term consumption will also endanger human health. Summary of the invention [0003] The technical problem to be solved by the present invention is to provide a nutritious and convenient instant soy milk mixed noodles. For this reason, the present invention also provides a preparation method of the instant soy milk mixed noodles. [0004] In order to solve the above technical problems, the technical solution adopted by the present invention is: an instant soy milk noodles...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L7/113A23L19/00A23L27/10
Inventor 张征宇
Owner 张征宇
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