Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF0 Cites 22 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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 and reasonable, simple and convenient Easy to implement, not only can ensure the freshness of noodles and dough, but also can be convenient for storage and eating, and has various special tastes and other advantages of quick-frozen instant noodles and dough preparation technology

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation technology of quick-frozen instant noodle and flour wrapper

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/162A23L3/36A23L7/113
Inventor 李昭津杨冠群李夙
Owner 李昭津
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com