Preparation technology of quick-frozen instant noodle and flour wrapper

A preparation process and noodle technology, which is applied in the field of pasta preparation technology, can solve the problems of lack of nutrition and single taste, and achieve the effects of simple processing technology and convenient eating.

Inactive Publication Date: 2007-02-07
李昭津
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the current instant noodles and related pasta products such as noodles are lack of nutrition, have a single taste, and people cannot eat fresh noodles, noodles, fish, vegetables, etc., and provide a scientific

Method used

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  • Preparation technology of quick-frozen instant noodle and flour wrapper

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Embodiment Construction

[0026] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0027] Among Fig. 1, technique of the present invention comprises the following steps:

[0028] 1. Forming the dough, which is omitted in the schematic diagram. It is made into raw noodles or dough skins according to known recipes and traditional techniques, or adopts dry dried noodles or dry noodles or instant noodle blocks as raw materials.

[0029] 2. Boiling water high-temperature cooking, which is carried out in a boiling water high-temperature tank, that is, the raw noodles or dough 4 in step 1 are sent to the pressing roller 5, and then enter the cooking tank 1, which is connected with the 100°C water inlet pipe 6 and the steam pipe 7, The water temperature is 100°C, the steam is above 105°C, and the pH value of the water used is 5-8. The upper part of the cooking tank 1 is a heat preservation cover 8, and the bottom is a return pipe 9, on whic...

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Abstract

The invention discloses a preparing method of rapid-freezing instant noodle and cheek, which comprises the following steps: boiling at high temperature; immersing in the liquid at low temperature; cooling instantly; sprinkling evenly; allocating soup vegetable; packing to freeze at -35 deg.c rapidly.

Description

technical field [0001] The invention relates to a preparation process of pasta, in particular to a preparation process of quick-frozen instant noodles and noodle skins. Background technique [0002] my country is the original country of noodles, the largest producer and consumer of noodles in the world. There are many varieties of Chinese noodles and noodles. In recent years, mechanized large-scale production of fried and dried instant noodles has come out, pushing this traditional food to its peak. However, under the advantage of being convenient to eat, there are still some defects, such as: loss of traditional flavor; weakening of natural nutritional value; convergence of tastes of many brands; fresh pasta and soup; It is a real medium and high-end product; moreover, it is not suitable for young children and teenagers, even adults who eat it frequently will be harmful to health. [0003] With the development of the times, the public’s requirements for diet are constant...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L3/36A23L7/113
Inventor 李昭津杨冠群李夙
Owner 李昭津
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