A method for making instant noodles and instant noodles made by the method

Abstract

The invention relates to a making method of instant fresh noodles and the instant fresh noodles made by the method. The making method comprises the following making steps of adding flour, starch, vital wheat gluten, table salt, edible oil, sodium alginate, ice water and lactic acid into a vacuum dough mixer in proportion, and making dough; then performing high-temperature high-pressure shaping to obtain noodles, cooking the noodles, and sterilizing the cooked noodles; performing shaping to obtain cakes, and performing quick baking until noodle crusts are quickly dehydrated, dried and crisp and noodle core parts maintain wet and soft; then performing cooling until the outer surfaces of the noodles are 70 DEG C or below; loading the cooled noodles into packaging bags, and performing vacuumizing; performing water bath sterilization; putting the sterilized noodles into a freezer, and performing quick cooling; and performing matching with seasoning bags so as to obtain finished products. In the process of making the instant fresh noodles, the noodles are all in a machine cavity and are not in contact with the outside. The invention provides the making method of the instant fresh noodles, and the noodles made by the method. According to the method, deep-frying is not performed, in later-stage preservation, preservatives are not used, and the instant fresh noodles are rich in nutrition, have palatable taste and texture of domestic noodles, and are quite convenient noodles the same as present instant noodles when being eaten.

Description

technical field

[0001] The invention relates to the field of food, in particular to a method for making instant noodles and instant noodles prepared by the method. Background technique

[0002] Noodles are our staple food with a history of thousands of years and are very popular among consumers. However, the process of making noodles is complicated and time-consuming.

[0003] In order to allow consumers to eat noodles conveniently and quickly, the Japanese invented instant noodles, so that those who want to eat only need a little boiling water to eat hot noodles in a few minutes. Because of its convenience and quickness, it is deeply loved by customers. According to incomplete statistics from the media, the annual sales volume of instant noodles in the Chinese market reached 57 billion yuan in 2012, and it has grown into a huge industry.

[0004] While the popularity of instant noodles is growing, instant noodles are also criticized for their fatal shortcomings such as de...

Examples

example 1

[0047] A preparation method for instant noodles, comprising the following process steps:

[0048](1), flour 56%, 0 ℃ ice water 30%, starch 5.3%, gluten 3%, salt 0.4%, edible oil 3%, sodium alginate 0.3%, lactic acid 2%. Add a vacuum dough mixer and mix for 20 minutes at a speed lower than 40 revolutions per minute, and keep the temperature in the machine not exceeding 8°C during the mixing process, and control the relative pressure in the vacuum dough mixer at -50KP to make dough. The flour used here is taken from the freezer, and the temperature of the flour is usually lower than 5°C. In order to maintain the temperature of the flour, it is best to use it within half an hour after being taken from the freezer. The reason for requiring the flour temperature to be low is to prevent the temperature inside the machine from being too high during the kneading process. In order to maintain the gluten of the flour, the flour should not be refrigerated for a long time, so it only nee...

example 2

[0059] A preparation method for instant noodles, comprising the following process steps:

[0060] (1), flour 55%, 0 ℃ ice water 28%, starch 7%, gluten 5%, salt 0.2%, edible oil 3%, sodium alginate 0.1%, lactic acid 1.7%. Add the vacuum dough mixer and mix for 15 minutes at a speed lower than 40 rpm. During the mixing process, the temperature inside the machine is 5°C or below, and the relative pressure in the vacuum dough mixer can be controlled at -50KP to make dough. The flour used here is the flour taken out from the freezer, and the flour temperature is usually lower than 5°C.

[0061] (2) Using a twin-screw noodle extruder to extrude the dough into noodles, and at the same time extruding the noodles through 120°C high-temperature and high-pressure aging and sterilization. After the noodles are extruded out of the noodle machine, they fall directly onto the sieve plate and are piled up and formed into noodle cakes. The noodle outlet of the noodle machine is in an environ...

technical field

[0001] The invention relates to the field of food, in particular to a method for making instant noodles and instant noodles prepared by the method. Background technique

[0002] Noodles are our staple food with a history of thousands of years and are very popular among consumers. However, the process of making noodles is complicated and time-consuming.

[0003] In order to allow consumers to eat noodles conveniently and quickly, the Japanese invented instant noodles, so that those who want to eat only need a little boiling water to eat hot noodles in a few minutes. Because of its convenience and quickness, it is deeply loved by customers. According to incomplete statistics from the media, the annual sales volume of instant noodles in the Chinese market reached 57 billion yuan in 2012, and it has grown into a huge industry.

[0004] While the popularity of instant noodles is growing, instant noodles are also criticized for their fatal shortcomings such as de...

Examples

example 1

[0047] A preparation method for instant noodles, comprising the following process steps:

[0048](1), flour 56%, 0 ℃ ice water 30%, starch 5.3%, gluten 3%, salt 0.4%, edible oil 3%, sodium alginate 0.3%, lactic acid 2%. Add a vacuum dough mixer and mix for 20 minutes at a speed lower than 40 revolutions per minute, and keep the temperature in the machine not exceeding 8°C during the mixing process, and control the relative pressure in the vacuum dough mixer at -50KP to make dough. The flour used here is taken from the freezer, and the temperature of the flour is usually lower than 5°C. In order to maintain the temperature of the flour, it is best to use it within half an hour after being taken from the freezer. The reason for requiring the flour temperature to be low is to prevent the temperature inside the machine from being too high during the kneading process. In order to maintain the gluten of the flour, the flour should not be refrigerated for a long time, so it only nee...

example 2

[0059] A preparation method for instant noodles, comprising the following process steps:

[0060] (1), flour 55%, 0 ℃ ice water 28%, starch 7%, gluten 5%, salt 0.2%, edible oil 3%, sodium alginate 0.1%, lactic acid 1.7%. Add the vacuum dough mixer and mix for 15 minutes at a speed lower than 40 rpm. During the mixing process, the temperature inside the machine is 5°C or below, and the relative pressure in the vacuum dough mixer can be controlled at -50KP to make dough. The flour used here is the flour taken out from the freezer, and the flour temperature is usually lower than 5°C.

[0061] (2) Using a twin-screw noodle extruder to extrude the dough into noodles, and at the same time extruding the noodles through 120°C high-temperature and high-pressure aging and sterilization. After the noodles are extruded out of the noodle machine, they fall directly onto the sieve plate and are piled up and formed into noodle cakes. The noodle outlet of the noodle machine is in an environ...

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