Non-fried cooked noodles capable of being stored at normal temperature and preparation method of non-fried cooked noodles

Abstract

The invention provides non-fried cooked noodles capable of being stored at normal temperature and a preparation method of the non-fried cooked noodles, and belongs to the technical field of food processing. The preparation method comprises the following steps: uniformly mixing table salt, water and sodium alginate to obtain a dough kneading solution; mixing the dough kneading solution with high gluten flour, kneading dough, and fermenting to prepare noodles, so as to obtain raw noodles; boiling the raw noodles by using a hot calcium chloride solution, quickly cooling in a cold calcium chloride solution, and packaging to obtain pre-boiled noodles; performing high-temperature and high-pressure sterilization on the precooked noodles, and quickly cooling after sterilization to obtain the non-fried cooked noodles capable of being stored at normal temperature. Compared with normal-temperature cooked noodles prepared by acid leaching and preservative preservation methods, the normal-temperature cooked noodles have the characteristics of few additive types, high safety, no sour taste with low acceptability, smooth mouthfeel, no breaking and the like, and meanwhile, the noodles form a relatively compact three-dimensional network structure, are high in chewiness and relatively good in dispersity in water.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing and relates to non-fried cooked noodles that can be stored at room temperature and a preparation method thereof. Background Art

[0002] Noodles are the second largest product in the global food industry. They are rich in nutritional value, easy to cook, and have a wide variety of flavors, making them popular among consumers. Common noodle products can be divided into fresh noodles, dried noodles (dried noodles, instant noodles, etc.), semi-dried noodles, cooked noodles (udon noodles, frozen cooked noodles), etc. Raw noodles need to be boiled or soaked in boiling water for 3 to 10 minutes or even longer before they can be eaten, depending on factors such as the thickness of the noodles. Cooked noodles are a type of non-fried instant noodles that can be eaten directly without secondary cooking. Their calorie and fat content is much lower than fried instant noodles, and the risk of obesity is lower, which is suitable for consumers' fast-paced lives. However, the moisture content of cooked noodles is mostly between 45% and 70%. Microorganisms are easy to reproduce during storage, and they are prone to aging and hardness increase, resulting in quality deterioration and a greatly shortened storage period.

[0003] In order to solve the problem of short shelf life of cooked noodles at room temperature, patent application number CN200610068546.6 discloses a rice noodle or noodle preservation process with long shelf life, wherein fresh noodles are soaked to a moisture content of 65% to 70% (percentage by weight), fished out, weighed and placed in a sterilizer, sterilized for 15 minutes in the sterilizer at a temperature of 125° C. and a pressure of 0.23 MPa, then cooled to room temperature, back-pressured, and the pressure is maintained at 0.23 MPa, and the pressure is released when the temperature drops to room temperature, thereby obtaining cooked noodles with a shelf life of more than 90 days. However, this method requires soaking fresh noodles to a moisture content of 65% to 70%, and fresh noodles absorb water slowly at room temperature, and it takes a lot of time to reach a moisture content of 65% to 70%. In addition, there are still problems such as noodle drawing and poor dispersibility, which greatly affects the production efficiency of cooked noodles with long shelf life after industrialization.

[0004] Acid immersion is a common method for preserving instant cooked noodles, including lactic acid preservation. The patent with application number CN202011157870.1 discloses a moisturizing fresh noodle preservative solution and a processing technology for moisturizing fresh noodles. Fresh noodles are soaked in a preservative solution composed of 5-10% dimethyl fumarate, 5-10% nisin, 3-6% virtomycin, 2-5% glutamic acid, 2-6% citric acid, 2-4% propylene glycol, 4-8% edible alcohol, and pure water. The pH of the preservative solution is 2.6-3.4, followed by low-temperature dehydration and packaging. This method easily gives noodles a sour taste, and consumers are not very receptive to sour noodles. In addition, dimethyl fumarate, nisin, and virtomycin contained in the preservative solution are not additives allowed to be used in noodles in GB2760-2014.

[0005] Frozen cooked noodles are instant noodle products that are made by boiling fresh noodles and then quickly freezing them for preservation. They are a type of convenient noodles that are not fried and remain fresh and moisturizing, but they need to be stored in a low-temperature environment, which reduces their portability. Cold chain transportation limits the sales of frozen cooked noodles. Summary of the invention

[0006]

Technical issues

[0007] Non-fried cooked noodles do not require secondary cooking and are low in calories and fat, making them a healthy convenience food. However, they have a high moisture content and a short shelf life. Existing methods for preserving or extending the shelf life of non-fried cooked noodles have problems such as high energy consumption, noodle strands, poor dispersibility, unsafe additives, sour taste, and difficulty in storage.

[0008]

Technical solution

[0009] In view of the above problems, the present invention produces a non-fried cooked noodle that can be stored at room temperature under the premise of using less additives and no acidic preservative liquid. Compared with the room temperature cooked noodles prepared by the acid immersion and preservative preservation method, the non-fried cooked noodle has the characteristics of less types of additives, high safety, no sour taste with low acceptance, smooth taste and no broken noodles, etc. At the same time, the noodles form a relatively compact three-dimensional network structure, have high chewiness, and good dispersibility in water.

[0010] The first object of the present invention is to provide a method for preparing non-fried cooked noodles that can be stored at room temperature, comprising the following steps:

[0011] (1) preparing a dough kneading solution: uniformly mixing salt, water and sodium alginate to obtain a dough kneading solution;

[0012] (2) preparing raw noodles: mixing a dough-kneading solution with high-gluten flour, kneading the dough until dough flocs are formed; agglomerating the dough flocs into dough, leaving the dough to rise in a sealed container, and forming the dough into noodles to obtain raw noodles;

[0013] (3) Precooking: Cooking raw noodles in a hot calcium chloride solution, rapidly cooling them in a cool calcium chloride solution, and packaging them to obtain precooked noodles;

[0014] (4) High temperature sterilization: The pre-cooked noodles are sterilized at high temperature and high pressure, and then rapidly cooled to obtain non-fried cooked noodles that can be stored at room temperature.

[0015] In one embodiment of the present invention, in step (2), the raw materials and contents of the dough are: sodium alginate 0.2-0.6% w / w, salt 1-3% w / w, water 25-38% w / w, and high-gluten flour 58.4-73.8% w / w.

[0016] In one embodiment of the present invention, in step (2), the water content of the dough is preferably 35% w / w.

[0017] In one embodiment of the present invention, in step (2), the proofing temperature is 20 to 30° C., and the proofing time is 20 to 30 min.

[0018] In one embodiment of the present invention, in step (2), the proofing time is preferably 20 minutes.

[0019] In one embodiment of the present invention, in step (2), the dough is made into noodles by rolling the dough for 6 to 10 times at a roller distance of 1.8 to 2 mm, rolling the formed dough sheet to 0.8 to 1.5 mm for 6 to 8 times, and cutting the dough into strips with a noodle knife, wherein the noodle width is 2 to 3 mm.

[0020] In one embodiment of the present invention, in step (3), the concentration of the calcium chloride solution is 0.05-0.2 mol / L.

[0021] In one embodiment of the present invention, in step (3), the temperature of the hot calcium chloride solution is 90-100°C, the cooking time is 30s-2min, and the temperature of the cool calcium chloride solution is 4-10°C.

[0022] In one embodiment of the present invention, in step (3), the packaging is to put the noodles into a packaging bag, extract part of the air in the bag and seal it, and retain 60-70% of the air in the packaging bag during the extraction, in order to prevent the noodles from being squeezed.

[0023] In one embodiment of the present invention, in step (3), the packaging bag is a food-grade packaging bag that is resistant to high temperatures and can be evacuated and sealed, and whose air permeability and moisture permeability meet the requirements of vacuum packaging.

[0024] In one embodiment of the present invention, in step (4), the high temperature and high pressure sterilization temperature is 115-121°C, the pressure is 0.1-0.15 MPa, and the high temperature and high pressure sterilization time is 15-25 min; the rapid cooling is rapid cooling to 20-30°C with ice water.

[0025] The second object of the present invention is to provide application of the above preparation method in food production.

[0026] The third object of the present invention is to provide non-fried cooked noodles which can be stored at room temperature and are prepared by the above-mentioned preparation method.

[0027] The fourth object of the present invention is to provide the above-mentioned preparation method or the application of the non-fried cooked noodles that can be stored at room temperature in the field of food, including instant food and pre-made ready-to-heat food.

[0028] Beneficial effects:

[0029] The present invention adopts the process of calcium ion cross-linking sodium alginate, pre-cooking and then high-pressure sterilization, and the hardness range of the cooked noodles at room temperature is 3605.75-8162.35g, the viscosity range is -17.90--24.49g·sec, the breaking force range is 25.33-39.90g, and the breaking distance range is 31.54-57.75mm. The sensory indicators such as the appearance state, toughness, and viscosity of the noodles are relatively good, which not only makes the cooked noodles have a longer shelf life at room temperature, improves the problems of poor noodle drawing and dispersibility, but also greatly shortens the time for producing cooked noodle products. Compared with traditional acid-soaked noodles, it is more widely accepted by consumers.

[0030] The present invention utilizes the hydrophilic anionic groups in sodium alginate and the amino groups in gluten protein to form a complex, thereby increasing the tensile strength and breaking distance of cooked noodles and improving the problem of easy breaking of cooked noodles. The quality of the sterilized cooked noodles is improved, which is of great significance to the development of the cooked noodle product market.

[0031] The present invention adopts calcium chloride solution to cook noodles. During the cooking process, calcium ions quickly enter the interior of the noodles to exchange ions with sodium ions on the polysaccharide chains to form a solid gel. The gel has thermal irreversibility and improves the thermal stability of the noodles as a whole. The sodium alginate is cross-linked by calcium ions to strengthen the three-dimensional network structure inside the cooked noodles, so that the cooked noodles after high-temperature and high-pressure sterilization have good chewiness and elasticity, improve the problem of high-pressure sterilized noodles being soft and rotten, and have distinct noodles after sterilization and good dispersibility in normal temperature water.

[0032] The present invention uses pre-cooking to quickly raise the moisture content of noodles to a suitable range, which can prevent the raw wet noodles from becoming brittle and brown in color due to low moisture content during the sterilization process, and the low moisture content will affect the gelatinization of starch. At the same time, the pre-cooking time is short, which can effectively improve the production efficiency of cooked noodles during industrial production. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 The sensory scoring radar chart of the instant cooked noodles prepared in Examples 1 to 4 and Comparative Examples 1 to 4;

[0034] Figure 2 The following are actual photos of the appearance of the instant cooked noodles prepared in Examples 1 to 4 and Comparative Examples 1 to 4. DETAILED DESCRIPTION

[0035] The present invention will be further explained below in conjunction with the embodiments.

[0036] Performance testing method:

[0037] 1. Determination of the overall texture of noodles

[0038] The full texture (hardness, viscosity, chewiness) characteristics of cooked noodles were analyzed using a physical properties analyzer (TPA): the noodles were dispersed in water at room temperature, and the excess water was absorbed with filter paper before TPA determination. Three noodles were randomly selected and placed in parallel. A cylindrical P36R probe was used. The pre-test speed was 1.0 mm / s, the test speed was 1.0 mm / s, and the post-test speed was 1.0 mm / s; the compression ratio was 70%; the minimum trigger force was 5.0 g; and the interval between two compressions was 2 s.

[0039] 2. Determination of noodle tensile properties

[0040] Using the A / SPR probe, a noodle was sandwiched between two parallel friction wheels, one end was knotted and the other end was wound three times. The experimental parameters were set as follows: pre-measurement speed was 2.0 mm / s; measurement speed was 2.0 mm / s; post-measurement speed was 10.0 mm / s; stretching distance was 100 mm; initial distance was 20 mm; and minimum trigger force was 5.0 g.

[0041] 3. Determination of sensory quality of noodles

[0042] The noodles will be subjected to sensory evaluation using quantitative descriptive analysis. A sensory evaluation team of 6 trained people will place the rehydrated noodle samples in randomly numbered cups and randomly present them to the evaluation team members. Before tasting the samples, the assessors will rinse their mouths thoroughly with pure water. The six indicators of the rehydrated noodles, namely, appearance, palatability, toughness, viscosity, color, and taste, will be analyzed and evaluated. The scoring table is as follows, and the average value will be taken as the experimental result.

[0043] Table 1 Evaluation criteria for noodle sensory quality

[0044]

[0045] 4. Determination of moisture content of noodles

[0046] Referring to the direct drying method in GB 5009.3-2016 "Determination of Water in Food", weigh about 2.00±0.01g of cooked noodles, cut into 5mm strips, place in an aluminum box after constant weight at 105℃, place in a 105℃ drying oven and dry for 4h, take out, place in a desiccator to cool for 0.5h and weigh, then place in a 105℃ drying oven and dry for 1h, take out, place in a desiccator to cool for 0.5h and weigh again, and repeat the above operation until constant weight is reached.

[0047] Example 1

[0048] A method for preparing non-fried cooked noodles that can be stored at room temperature comprises the following steps:

[0049] (1) Dissolving sodium alginate: dissolving 0.8 g of sodium alginate in 40 mL of water to obtain a sodium alginate solution;

[0050] (2) preparing a dough kneading solution: 4 g of salt, 30 mL of water, and 40 mL of sodium alginate solution were mixed evenly to obtain a dough kneading solution;

[0051] (3) preparing raw noodles: mixing the dough kneading solution prepared in step (2) with 0.2 kg of high-gluten flour, and kneading until dough is formed; agglomerating the dough into dough, and leaving it to rise at room temperature in a sealed container for 20 minutes; finally rolling the dough 8 times at a roller distance of 2 mm, and then rolling the dough sheet to 1 mm for 6 times, and cutting the dough into strips with a noodle knife to a width of 3 mm, to obtain raw noodles;

[0052] (4) Dissolving anhydrous calcium chloride: dissolve 22.2 g of anhydrous calcium chloride in 1 L of water to obtain a calcium chloride solution;

[0053] (5) Pre-cooking: The noodles are cooked in a 0.2 mol / L calcium chloride solution at a temperature of 100° C. for 30 seconds, and then quickly cooled in a calcium chloride solution at a temperature of 10° C., and then placed in a packaging bag. When the air is evacuated, 70% of the air is retained in the packaging bag, and the bag is sealed;

[0054] (6) High temperature sterilization: Place the packaged noodles in a sterilizer and sterilize them at 121°C for 15 min at a pressure of 0.15 MPa. After sterilization, quickly cool them to room temperature with ice water.

[0055] Example 2

[0056] A method for preparing non-fried cooked noodles that can be stored at room temperature:

[0057] The difference from Example 1 is that the cooking time in step (5) is 1 min.

[0058] Example 3

[0059] A method for preparing non-fried cooked noodles that can be stored at room temperature:

[0060] The difference from Example 1 is that the cooking time in step (5) is 1 min 30 s.

[0061] Example 4

[0062] A method for preparing non-fried cooked noodles that can be stored at room temperature:

[0063] The difference from Example 1 is that the cooking time in step (5) is 2 minutes.

[0064] Comparative Example 1

[0065] A method for preparing cooked noodles:

[0066] The difference from Example 2 is that the sodium alginate in step (2) is completely replaced by water, and the calcium chloride solution in step (5) is completely replaced by water.

[0067] Comparative Example 2

[0068] A method for preparing cooked noodles:

[0069] The difference from Example 2 is that the sodium alginate in step (2) is completely replaced by water.

[0070] Comparative Example 3

[0071] A method for preparing cooked noodles:

[0072] The difference from Example 2 is that the calcium chloride solution in step (5) is completely replaced by water.

[0073] Comparative Example 4

[0074] A method for preparing cooked noodles:

[0075] The difference from Example 2 is that the cooking time in step (5) is 3 minutes.

[0076] Table 2 Sensory evaluation results of Examples 1 to 4 and Comparative Examples 1 to 4

[0077] Apparent state Palatability toughness viscosity Color Taste Total score Example 1 18 15 18 18 6 7 82 Example 2 18 18 18 17 7 8 86 Example 3 18 17 16 17 8 8 84 Example 4 17 17 16 16 8 7 81 Comparative Example 1 16 12 12 11 7 8 66 Comparative Example 2 16 12 14 14 7 7 70 Comparative Example 3 17 14 17 14 7 8 77 Comparative Example 4 17 16 14 12 8 6 73

[0078] Figure 1 Table 2 and Table 3 are the sensory evaluation results of Examples 1 to 4 of the present invention and Comparative Examples 1 to 4. The total sensory evaluation scores were obtained from the indicators of appearance, palatability, toughness, viscosity, color, and taste, and were ranked from high to low as follows: Example 2 (total sensory evaluation score of 86) > Example 3 (total sensory evaluation score of 84) > Example 1 (total sensory evaluation score of 82) > Example 4 (total sensory evaluation score of 81) > Comparative Example 3 (total sensory evaluation score of 77) > Comparative Example 4 (total sensory evaluation score of 73) > Comparative Example 2 (total sensory evaluation score of 70) > Comparative Example 1 (total sensory evaluation score of 66). The sensory scores of Examples 1 to 4 are generally better than those of Comparative Examples 1 to 4.

[0079] From the analysis of various indicators, Examples 1 to 4 are refreshing to chew, do not stick to teeth, have a viscosity score of 16 to 18 points, and can be well dispersed in water at room temperature. This is because the cross-linking of calcium ions and the appropriate cooking time reduce the viscosity of the cooked noodles produced, and they do not stick to teeth when eaten. Examples 1 to 4 are bright and appetizing, with a color score of 6 to 8 points. This is because the cooked noodles absorb a certain amount of water during the cooking process and have a suitable moisture content, and will not turn brown after sterilization due to low moisture. Examples 1 to 4 are chewy and elastic, with a toughness score of 16 to 18 points. This shows that the processed cooked noodles have not become soft and rotten due to high-pressure sterilization, and still have excellent chewiness.

[0080] The difference between Comparative Examples 1 to 3 and Example 2 is that no sodium alginate is added and / or no calcium chloride solution is used for cooking. The cooked noodles prepared in Example 2 have higher scores in viscosity, toughness and palatability, indicating that the addition of sodium alginate and the cooking of calcium chloride solution significantly improve the viscosity, toughness and palatability of the cooked noodles.

[0081] Compared with Examples 1 to 4, the cooking time of Comparative Example 4 was prolonged, resulting in a rapid increase in the dissolved starch. The surface starch was heated twice during the sterilization process, which increased the stickiness of the cooked noodles and caused a decrease in the stickiness score, which was not conducive to the quality optimization of the cooked noodles.

[0082] Table 3 Full texture test and moisture content test of Examples 1 to 4 and Comparative Examples 1 to 4

[0083] Hardness / g Adhesion / (-g·sec) Chewability / g Moisture content / % Example 1 <![CDATA[8162.35±439.11 a ]]> <![CDATA[17.90±1.69 d ]]> <![CDATA[5069.25±337.86 a ]]> <![CDATA[49.96±0.99 e ]]> Example 2 <![CDATA[5354.66±366.10 b ]]> <![CDATA[21.08±4.67 d ]]> <![CDATA[3950.86±97.14 b ]]> <![CDATA[56.47±0.94 c ]]> Example 3 <![CDATA[3866.35±88.17 c ]]> <![CDATA[21.43±2.28 d ]]> <![CDATA[2899.50±259.50 cd ]]> <![CDATA[59.83±1.51 b ]]> Example 4 <![CDATA[3605.75±262.19 c ]]> <![CDATA[24.49±4.14 cd ]]> <![CDATA[2932.29±288.22 cd ]]> <![CDATA[60.43±0.43 b ]]> Comparative Example 1 <![CDATA[3047.87±130.35 d ]]> <![CDATA[52.86±9.06 a ]]> <![CDATA[2173.99±9.00 e ]]> <![CDATA[53.79±0.94 d ]]> Comparative Example 2 <![CDATA[4125.26±231.34 c ]]> <![CDATA[36.19±2.98 b ]]> <![CDATA[2674.42±86.93 d ]]> <![CDATA[54.90±1.11 cd ]]> Comparative Example 3 <![CDATA[3741.92±246.50 c ]]> <![CDATA[34.23±1.70 bc ]]> <![CDATA[3328.29±68.95 bc ]]> <![CDATA[55.66±0.80 c ]]> Comparative Example 4 <![CDATA[3525.08±294.36 c ]]> <![CDATA[53.83±1.05 a ]]> <![CDATA[2161.83±239.89 e ]]> <![CDATA[62.74±0.53 a ]]>

[0084] Table 3 shows the overall texture test and moisture content test results of Examples 1 to 4 and Comparative Examples 1 to 4.

[0085] The difference between Examples 1 to 4 and Comparative Example 4 is that the cooking time is different, namely 30s, 1min, 1min 30s, 2min, and 3min. As the cooking time increases, the moisture content of the cooked noodle product gradually increases. The moisture content of the cooked noodles prepared in Examples 1 to 4 ranges from 49.96% to 60.43%, the moisture content of Examples 3 to 4 is relatively high, and the moisture content of Comparative Example 4 is too high. As the cooking time increases, the hardness of the cooked noodles decreases. The hardness range of the cooked noodles prepared in Examples 1 to 4 is 3605.75 to 8162.35g. As the cooking time increases, the viscosity of the cooked noodles increases, but the viscosity increase is not significant when the cooking time is 30s to 2min. The viscosity of the cooked noodles prepared in Examples 1 to 4 ranges from -17.90 to -24.49g·sec. As the cooking time increases, the chewiness of the cooked noodles decreases. The chewiness of the cooked noodles prepared in Examples 1 to 4 ranged from 2899.50 to 5069.25 g.

[0086] The cooking time of Comparative Examples 1 to 3 is the same as that of Example 2, except that no sodium alginate is added to Comparative Examples 1 to 3, and / or no calcium chloride solution is used for cooking. The cooked noodles prepared in Example 2 have the highest hardness, the lowest viscosity, and the highest chewiness. The chewiness of Comparative Example 3 and Example 2 is higher than that of Comparative Examples 1 and 2, indicating that sodium alginate can increase the chewiness of cooked noodles to a certain extent. Compared with Comparative Example 3, the hardness and chewiness of Example 2 are higher, and the viscosity is reduced, indicating that cooking with calcium chloride is beneficial to the quality of cooked noodles containing sodium alginate.

[0087] Table 4 Tensile properties test of cooked noodles prepared in Examples 1 to 4 and Comparative Examples 1 to 4

[0088]

[0089]

[0090] As can be seen from Table 4, the breaking force and breaking distance of the cooked noodles of Examples 1 to 4 are significantly improved compared with those of Comparative Examples 1 to 4, with the breaking force ranging from 25.33 to 39.90 g and the breaking distance ranging from 31.54 to 57.75 mm; the highest breaking force is 39.90 g; the highest breaking distance is 60.08 mm, which is 3 times the initial noodle length (20 mm). Higher breaking force and longer breaking distance indicate that the noodles can withstand higher forces and are not easy to break.

[0091] Depend on Figure 2 It can be observed that the cooked noodles in Examples 1-4 have better dispersibility and clearer outlines, while the noodles in Comparative Examples 1-4 are partially drawn together, and the apparent morphology of Examples 1-4 is better.

[0092] Depend on Figure 1 , Figure 2 , Table 1, Table 2, and Table 3 comprehensively analyze that the room temperature cooked noodles of Examples 1 to 4 have better comprehensive sensory evaluations such as appearance, toughness, palatability, toughness, viscosity, color, and taste, and their edible quality has been significantly improved. They are not easy to be combined or broken, and can be well dispersed in water at room temperature.

[0093] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing non-fried cooked noodles that can be stored at room temperature, characterized in that: The steps include: (1) preparing a dough kneading solution: uniformly mixing salt, water, and sodium alginate to obtain a dough kneading solution; (2) preparing raw noodles: mixing a dough kneading solution with high-gluten flour, kneading the dough until dough flocs are formed; agglomerating the dough flocs into dough, leaving the dough to rise in a sealed container, and forming the dough into noodles to obtain raw noodles; (3) Precooking: Cooking raw noodles in a hot calcium chloride solution, rapidly cooling them in a cool calcium chloride solution, and packaging them to obtain precooked noodles; (4) High temperature sterilization: The pre-cooked noodles are sterilized at high temperature and high pressure, and then rapidly cooled to obtain non-fried cooked noodles that can be stored at room temperature.

2. The preparation method according to claim 1, characterized in that: In step (2), the raw materials and contents of the dough are: sodium alginate 0.2-0.6% w / w, salt 1-3% w / w, water 25-38% w / w, and high-gluten flour 58.4-73.8% w / w.

3. The preparation method according to claim 1, characterized in that: In step (2), the proofing temperature is 20 to 30° C., and the proofing time is 20 to 30 minutes.

4. The preparation method according to claim 1, characterized in that: In step (3), the concentration of the calcium chloride solution is 0.05-0.2 mol / L.

5. The preparation method according to claim 1, characterized in that: In step (3), the temperature of the hot calcium chloride solution is 90-100° C., the cooking time is 30 seconds to 2 minutes, and the temperature of the cool calcium chloride solution is 4-10° C.

6. The preparation method according to claim 1, characterized in that: In step (3), the packaging is to put the noodles into a packaging bag, extract part of the air in the bag and seal it, and retain 60-70% of the air in the packaging bag during the extraction.

7. The preparation method according to claim 1, characterized in that: In step (4), the high temperature and high pressure sterilization temperature is 115-121° C., the pressure is 0.1-0.15 MPa, and the high temperature and high pressure sterilization time is 15-25 min; the rapid cooling is to rapidly cool to 20-30° C. with ice water.

8. Application of the preparation method according to claim 1 in food production.

9. Non-fried cooked noodles that can be stored at room temperature and are prepared by the preparation method of claim 1.

10. Application of the non-fried cooked noodles that can be stored at room temperature as claimed in claim 9 in the food field, characterized in that: Including convenience foods and pre-prepared, ready-to-heat foods.

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