Noodles containing meat particles and preparation process thereof

Abstract

The invention discloses noodles containing meat particles and a preparation process thereof, and the noodles comprise the following components in parts by weight: 400-600 parts of wheat flour, 80-200 parts of meat particles, 3-8 parts of edible salt, 180-220 parts of water and 16-47 parts of an auxiliary agent. According to the invention, the wheat flour and the meat particles are organically combined through a special process, so that the meat particles are fused in the noodles, and a consumer can eat the flour and meat protein at the same time only by cooking the noodles thoroughly during use, so that the time of the consumer is greatly saved, and meanwhile, the packaging cost caused by subpackaging of the noodles and the meat particles is also saved.

Description

Technical Field

[0001] The invention relates to the field of food, in particular to noodles containing meat particles and a preparation process thereof. Background Art

[0002] Traditional noodles and instant noodles are mainly made from wheat flour, with a single protein source and an unbalanced amino acid composition. Meat is rich in trace nutrients such as iron, zinc, and B vitamins, while the content of these ingredients in traditional noodles is extremely low.

[0003] In current fast food products, noodles and meat are usually packaged and stored separately, and then put in separately during cooking. However, when noodles and meat products are packaged separately, the shelf life is not synchronized due to the difference in water activity (0.65 for noodles and 0.85 for meat). In addition, independent packaging (noodles + meat package + seasoning package) is required, which increases the cost of packaging materials by 25-30%. Summary of the invention

[0004] In order to solve the above problems, the present invention provides noodles containing meat particles, which comprises, by weight, 400 to 600 parts of wheat flour, 80 to 200 parts of meat particles, 3 to 8 parts of edible salt, 180 to 220 parts of water, and 16 to 47 parts of auxiliary agents.

[0005] Furthermore, the meat particles, calculated by particle size percentage, include particles with a size of 1.5 to 3.0 mm accounting for 20-30%, particles with a size of 0.8 to 1.5 mm accounting for 40-50%, and particles with a size of 0.3 to 0.8 mm accounting for 20-30%.

[0006] Furthermore, the auxiliary agent includes gluten, konjac flour and deodorizing powder.

[0007] Further, in parts by weight, the gluten powder is 10 to 30 parts, konjac flour is 5 to 15 parts and deodorizing powder is 1-2 parts. Furthermore, the deodorizing powder is β-cyclodextrin.

[0008] Furthermore, the invention further comprises, by weight, 0.3 to 0.8 parts of composite phosphate, 0.2 to 0.5 parts of potassium carbonate and 0.05 to 0.15 parts of ascorbic acid.

[0009] The present application also provides a process for preparing noodles containing meat particles, comprising the following steps: Step 1: Add wheat flour, gluten and konjac flour to a vacuum dough mixer in sequence and premix for 2 minutes, then add salted ice water three times, each time with an interval of 90 seconds, and add meat particles and β-cyclodextrin in the last 30 seconds; Step 2: After the dough is placed in a constant temperature and humidity chamber for 20 minutes, it is rolled by a roller; Step three: cut the rolled dough into strips, and then dry them to form noodles.

[0010] The present application also provides another process for preparing noodles containing meat particles, comprising the following steps: Step 1: Add wheat flour, gluten and konjac flour to a vacuum dough mixer in sequence and premix for 2 minutes. Then add salted ice water three times with an interval of 90 seconds each time. In the last 30 seconds, add meat particles, β-cyclodextrin, complex phosphate, potassium carbonate and ascorbic acid.

[0011] Step 2: After the dough is placed in a constant temperature and humidity chamber for 20 minutes, it is rolled by a roller; Step 3, cutting the rolled dough into strips, and then drying and forming the strips; Step 4: Fry in oil at 150°C for 30 seconds, then remove from oil, raise the oil temperature to 175°C and fry for 90 seconds, then remove from oil again, raise the oil temperature to 190°C and fry for 10 seconds; Step 5: Place in a centrifuge and centrifuge at 3000 rpm for 2 minutes.

[0012] Furthermore, the preparation of the meat particles comprises the following steps: Step 1: Select fresh pork hind leg meat, freeze it to -18°C and then grind it at low temperature; Step 2: Gradually return the temperature to 4°C for vacuum tumbling and pickling, and then dry under 60°C hot air for 2 hours.

[0013] Furthermore, in the step 2, roller gradient calendering is adopted, wherein the roller spacing of the initial pressing is 4 mm, the line speed is 8 m / min, the roller spacing of the second pressing is 2.5 mm, the line speed is 10 m / min, the roller spacing of the third pressing is 1.2 mm, the line speed is 12 m / min, and the roller spacing of the fourth pressing is 0.8 mm, the line speed is 15 m / min, and in the step 3, a corrugated edge cutter is used for strip cutting.

[0014] Compared with the prior art, the present invention has the following beneficial effects: Compared with the prior art, the present application organically combines wheat flour and meat particles through a special process, so that the meat particles are integrated into the noodles, so that consumers only need to cook the noodles to eat flour and meat protein at the same time, which saves consumers a lot of time and also saves packaging costs.

[0015] Additional aspects and advantages of the present invention will be given in part in the description which follows, and in part will be obvious from the description which follows, or may be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0017] Figure 1 It is a flow chart of a first embodiment of a process for preparing noodles containing meat particles of the present invention; Figure 2 It is a flow chart of a second embodiment of the process for preparing noodles containing meat particles of the present invention; DETAILED DESCRIPTION The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] The present invention is described in more detail. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention. It should be noted that when an element is described as "fixed to" another element, it can be directly on the other element, or there can be one or more centered elements therebetween. When an element is described as "connected to" another element, it can be directly connected to the other element, or there can be one or more centered elements therebetween.

[0019] In the description of the present invention, it should be noted that the orientation or positional relationship indicated by directional words such as "front, back, up, down, left, right", "lateral, vertical, vertical, horizontal" and "top, bottom" are usually based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description. Unless otherwise stated, these directional words do not indicate or imply that the device or element referred to must have a specific orientation or be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the scope of protection of the present invention; the directional words "inside and outside" refer to the inside and outside relative to the outline of each component itself. In the description of the present invention, it should be noted that the use of words such as "first" and "second" to define components is only for the convenience of distinguishing the corresponding components. If not otherwise stated, the above words have no special meaning, and therefore cannot be understood as limiting the scope of protection of the present invention. In the description of the embodiments of the present application, the meaning of "multiple" is two or more, unless otherwise clearly and specifically defined.

[0020] Unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in this specification in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention.

[0021] In addition, the technical features involved in the different embodiments of the present application described below can be combined with each other as long as they do not conflict with each other.

[0022] The preferred embodiments of the present invention will now be further described with reference to the accompanying drawings. A noodle containing meat particles, comprising, by weight, 400 parts of wheat flour, 80 parts of meat particles, 3 parts of edible salt, 180 parts of water, and 16 parts of auxiliary agents, wherein the wheat flour is a base material used for being fused with the meat particles through a special process, the water is used for kneading the dough, the edible salt is used for seasoning, and the auxiliary agents are used for modifying the dough and the meat particles.

[0023] Further on the basis of the above embodiment, the meat particles can be divided into three levels according to the level of particle size, namely, particle size of 1.5 to 3.0 mm accounts for 20-30%, particle size of 0.8 to 1.5 mm accounts for 40-50% and particle size of 0.3 to 0.8 mm accounts for 20-30%, among which coarse-grained meat particles of 1.5-3.0 mm can provide a significant granular feel (texture analyzer test hardness value reaches 2800±300g) and enhance chewing satisfaction. Meat particles of 0.8-1.5 mm are medium-grained meat particles, which can be used to form a continuous phase filling (accounting for 40-50% of the volume ratio) and can also improve the uniformity of meat flavor release; fine-grained meat particles of 0.3-0.8 mm can penetrate into the pores of the gluten network through Brownian motion (SEM observation penetration depth ≥50μm) to achieve the microscopic combination of flavor molecules and noodles. In addition, the meat particles are graded according to particle size, and there are other technical effects in the subsequent calendering process, which will be further discussed in the present application later.

[0024] Further on the basis of the above embodiment, the auxiliary agent includes gluten, konjac flour and deodorizing powder. Specifically, the gluten, konjac flour and deodorizing powder are 10 to 30 parts by weight, 5 to 15 parts by weight and 1-2 parts by weight. The deodorizing powder is β-cyclodextrin. The gluten is used to strengthen the gluten network so that it can better integrate with the meat particles. The konjac flour is used to maintain the water holding capacity of the meat particles so that the taste of the meat can be maintained after processing. The β-cyclodextrin is used to remove the fishy smell inside the meat particles.

[0025] The present application also discloses a process for preparing noodles containing meat particles, which is characterized by comprising the following steps: Step 1: Add wheat flour, gluten and konjac flour to a vacuum dough mixer in sequence and premix for 2 minutes, then add salted ice water three times, each time with an interval of 90 seconds, and add meat particles and β-cyclodextrin in the last 30 seconds; mechanical stirring is used to make glutenin and gliadin in the wheat flour absorb water and swell to form a three-dimensional gluten network, which can reduce the contact between meat particles and oxygen in a vacuum environment, thereby preventing fat oxidation of meat particles and reducing the acid value by 40%. Adding ice water in batches can control the dough to keep the temperature ≤25°C to avoid thermal denaturation of protein. In addition, adding β-cyclodextrin can embed meat smell molecules, and konjac flour can form free water through hydrogen bonds, which can increase the water holding rate by 25%; Step 2: After the dough is placed in a constant temperature and humidity chamber for 20 minutes, it is rolled out using a roller; the dough can be allowed to shrink the overstretched gluten protein and eliminate the internal stress (elastic modulus increased by 18%). It can also give the myofibrillar protein on the surface of the meat particles sufficient time to cross-link with the gluten protein through hydrophobic interaction, so that the moisture can diffuse from the surface of the dough to the inside. Step three, cut the calendered dough into strips, and then dry them to form noodles. The drying can be carried out in three stages, with the drying temperatures maintained at 35°C, 45°C and 30°C respectively, to avoid surface hardening. Slow drying can also reduce the loss rate of meat particle aroma substances.

[0026] It can be seen from the above embodiments that compared with the prior art, the present application organically combines wheat flour and meat particles through a special process, so that the meat particles are integrated into the noodles, so that consumers only need to cook the noodles when using them to eat flour and meat protein at the same time, which saves a lot of consumer time and also saves packaging costs.

[0027] The present application also provides a second preparation process for noodles containing meat particles, which is different from the first preparation process for noodles containing meat particles in that the second embodiment is used to make instant noodles. On the basis of the first preparation process, meat particles, β-cyclodextrin, complex phosphate, potassium carbonate and ascorbic acid are added in the last 30 seconds in the first step, and the step 4 is also included, in which the noodles are fried in oil at an oil temperature of 150°C for 30 seconds, and then the noodles are taken out, the oil temperature is raised to 175°C for frying for 90 seconds, and then the noodles are taken out again, the oil temperature is raised to 190°C for frying for 10 seconds; and the step 5 is placed in a centrifugal device and centrifuged at a speed of 3000 rpm for 2 minutes. Among them, the three-stage frying can quickly dehydrate the noodles in palm oil at 170-190°C, increase the penetration of oil and fat, and thus form a fat-soluble aroma carrier, and then the noodles are placed in a centrifugal device to achieve the effect of rapid deoiling.

[0028] Further on the basis of the above two embodiments, the meat particles in the first embodiment and the second embodiment, the preparation of the meat particles includes the following steps: step one, select fresh pork hind leg meat, quickly freeze it to -18°C and then crush it at low temperature; step two, gradually warm it to 4°C for vacuum tumbling and marinating, and then dry it under 60°C hot air for 2 hours.

[0029] On the basis of the above two embodiments, in step 2, a roller gradient calendering is adopted, wherein the roller spacing of the first pressing is 4 mm, the line speed is 8 m / min, the roller spacing of the second pressing is 2.5 mm, the line speed is 10 m / min, the roller spacing of the third pressing is 1.2 mm, the line speed is 12 m / min, and the roller spacing of the fourth pressing is 0.8 mm, the line speed is 15 m / min, and the roller spacing is gradually reduced from 4 mm, 2.5 mm, 1.2 mm to 0.8 mm, so that the thickness reduction rate of the dough sheet is controlled at 20-30% / pass (the traditional process is 5 0% or more), avoiding gluten network rupture caused by a single high-pressure calendering (experimental data: tensile strength increased by 35%). In addition, since the meat particles are classified according to particle size in the present application, during the gradient calendering process, the coarse particles are embedded in the surface layer of the dough sheet in the initial pressing stage to avoid excessive crushing (crushing rate ≤ 5%); the fine particles can be evenly dispersed in the fourth pressing stage (roller spacing 0.8mm) to prevent local aggregation (the discrete coefficient is reduced from 0.35 to 0.12), thereby improving the overall calendering efficiency: compared with the single particle size production efficiency, the production efficiency is increased by 22% (the output per unit time is 150kg / h).

[0030] Further on the basis of the above two embodiments, in step three, a cutter with a corrugated blade is used to cut the noodles into strips. The corrugated blade can increase the surface area of ​​the noodles (40% higher than that of smooth noodles) and promote subsequent drying efficiency.

[0031] The details of the exemplary embodiments described above are not limited to the embodiments described above, and the invention may be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be regarded as exemplary and non-restrictive in all respects, and the scope of the invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the invention.

Claims

1. A noodle containing meat particles, characterized in that: The components include, by weight: 400 to 600 parts of wheat flour, 80 to 200 parts of meat particles, 3 to 8 parts of edible salt, 180 to 220 parts of water, and 16 to 47 parts of auxiliary agents.

2. The noodles containing meat particles according to claim 1, characterized in that: The meat particles are calculated according to the percentage of particle size, including 20-30% of particles with a diameter of 1.5 to 3.0 mm, 40-50% of particles with a diameter of 0.8 to 1.5 mm, and 20-30% of particles with a diameter of 0.3 to 0.8 mm.

3. The noodles containing meat particles according to claim 2, characterized in that: The auxiliary agents include gluten powder, konjac powder and deodorizing powder.

4. The noodles containing meat particles according to claim 3, characterized in that: In parts by weight, the gluten powder comprises 10 to 30 parts, konjac flour comprises 5 to 15 parts and deodorizing powder comprises 1 to 2 parts.

5. The noodles containing meat particles according to claim 4, characterized in that: The deodorizing powder is beta-cyclodextrin.

6. The noodles containing meat particles according to claim 5, characterized in that: The invention also comprises, by weight, 0.3 to 0.8 parts of composite phosphate, 0.2 to 0.5 parts of potassium carbonate and 0.05 to 0.15 parts of ascorbic acid.

7. A process for preparing noodles containing meat particles as claimed in claim 5, characterized in that: The steps include: Step 1: Add wheat flour, gluten and konjac flour to a vacuum dough mixer in sequence and premix for 2 minutes, then add salted ice water three times, each time with an interval of 90 seconds, and add meat particles and β-cyclodextrin in the last 30 seconds; Step 2: After the dough is placed in a constant temperature and humidity chamber for 20 minutes, it is rolled by a roller; Step three: cut the rolled dough into strips, and then dry them to form noodles.

8. A process for preparing noodles containing meat particles as claimed in claim 6, characterized in that: The steps include: Step 1: add wheat flour, gluten and konjac flour to a vacuum dough mixer in sequence and premix for 2 minutes, then add salted ice water three times, each time with an interval of 90 seconds, and add meat particles, β-cyclodextrin, complex phosphate, potassium carbonate and ascorbic acid in the last 30 seconds; Step 2: After the dough is placed in a constant temperature and humidity chamber for 20 minutes, it is rolled by a roller; Step 3, cutting the rolled dough into strips, and then drying and forming the strips; Step 4: Fry in oil at 150°C for 30 seconds, then remove from oil, raise the oil temperature to 175°C and fry for 90 seconds, then remove from oil again, raise the oil temperature to 190°C and fry for 10 seconds; Step 5: Place in a centrifuge and centrifuge at 3000 rpm for 2 minutes.

9. The process for preparing noodles containing meat particles according to claim 7 or 8, characterized in that: The preparation of the meat particles comprises the following steps: Step 1: Select fresh pork hind leg meat, freeze it to -18°C and then grind it at low temperature; Step 2: Gradually return the temperature to 4°C for vacuum tumbling and pickling, and then dry under 60°C hot air for 2 hours.

10. The process for preparing noodles containing meat particles according to claim 7 or 8, characterized in that: In the step 2, gradient rolling is performed by rollers, wherein the roller spacing of the first pressing is 4 mm, the line speed is 8 m / min, the roller spacing of the second pressing is 2.5 mm, the line speed is 10 m / min, the roller spacing of the third pressing is 1.2 mm, the line speed is 12 m / min, and the roller spacing of the fourth pressing is 0.8 mm, the line speed is 15 m / min. In the step 3, a corrugated edge cutter is used for strip cutting.

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