Meat-containing crisp noodles and preparation method thereof

Abstract

The invention discloses meat-containing crisp noodles and a preparation method thereof. Comprising the following steps that flour raw materials, meat paste and a saline solution are mixed, dough is obtained, and the meat paste is obtained through hot processing of real meat; curing the dough, and performing composite rolling on the obtained cured dough to obtain dough strips; performing shredding, wave making, noodle steaming, cutting off and folding on the dough strip in sequence to obtain a dough cake; and frying the dough cake, spraying the juice onto the surface of the fried dough cake, drying, and cooling to obtain the meat-containing crisp noodles. According to the method, the nutritional value and the product value of the meat-containing crisp noodle product are improved in a mode of combining internal seasoning and external seasoning, real meat raw materials are added into the noodle body, the product is endowed with real meat taste and full aftertaste, and meanwhile, the content of nutritional ingredients such as protein is effectively increased; and by virtue of a surface spraying process, the head fragrance and the mouth flavor of the product are remarkably enhanced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of instant noodles, in particular to a meat-containing instant noodle and a preparation method thereof. BACKGROUND

[0002] Instant noodles belong to a low-price snack. The main raw materials of commercially available meat-flavored instant noodles are flour, vegetable oil, salt, sugar, and monosodium glutamate, which are processed and produced by using meat-flavored sauce or essence seasoning. The meat-flavored instant noodles contain no or very little real meat component, and the noodles have a single taste and low nutritional value, which is not conducive to industrial upgrading and enterprise profit. Currently, there are few commercially available meat-containing instant noodles on the market. Similar meat-flavored instant noodles only add various meat-flavored sauces / meat-flavored essences to improve the top note, and the meat flavor is thin and unsatisfactory, and only the top note is tasted, lacking authenticity. Secondly, the existing meat-flavored instant noodles have the problem of nutritional imbalance, and the protein content is low. Moreover, the audience of instant noodles is mainly children, which is not conducive to the nutritional health of children. At the same time, the current research on meat-containing noodles is only to simply add raw meat components to the dough, which has the risk of microbial contamination and requires frozen or refrigerated storage of raw meat, increasing the risk of deterioration and large quality fluctuations. SUMMARY

[0003] Therefore, it is necessary to provide a meat-containing instant noodle and a preparation method thereof.

[0004] The first aspect of the present application provides a method for preparing a meat-containing instant noodle, comprising the following steps:

[0005] Mixing flour raw materials, meat sauce, and a salt aqueous solution to obtain a dough, wherein the meat sauce is obtained by heat processing of real meat;

[0006] Maturing the dough, and performing compound calendering on the obtained matured dough to obtain a noodle belt;

[0007] Sequentially performing noodle slicing, wave making, noodle steaming, cutting, and folding on the noodle belt to obtain a noodle cake;

[0008] Oil frying the noodle cake, and spraying a seasoning liquid onto the surface of the oil-fried noodle cake, drying, and cooling to obtain the meat-containing instant noodle.

[0009] In some embodiments, the heat processing includes one or more of oil frying and steaming.

[0010] In some embodiments, the meat sauce includes one or more of pork sauce, fish sauce, shrimp sauce, crab sauce, beef sauce, and mutton sauce; optionally, the mass percentage content of real meat in the meat sauce is greater than or equal to 20%.

[0011] In some embodiments, the pork sauce includes fried pork raw material 15-30 parts by weight, red onion 10-20 parts by weight, rapeseed oil 10-15 parts by weight, fragrant lard 5-10 parts by weight, acid hydrolysis plant protein liquid 5-10 parts by weight, yeast extract 1-3 parts by weight, salt 2-6 parts by weight, monosodium glutamate 5-8 parts by weight, Sichuan pepper powder 3-5 parts by weight, cassia bark powder 1-3 parts by weight, and star anise powder 3-5 parts by weight;

[0012] Optionally, the fried pork raw material is prepared by cutting and frying pork tenderloin.

[0013] In some embodiments, the beef sauce or the mutton sauce includes beef raw material or mutton raw material 20-30 parts by weight, rapeseed oil 10-15 parts by weight, cooking wine 8-15 parts by weight, green onion 1-3 parts by weight, ginger slice 2-4 parts by weight, garlic 2-4 parts by weight, chili powder 5-10 parts by weight, pear 6-12 parts by weight, soybean paste 3-5 parts by weight, sugar 1-3 parts by weight, salt 2-6 parts by weight, monosodium glutamate 5-8 parts by weight, pepper 1-3 parts by weight, Sichuan pepper powder 1-3 parts by weight, cassia bark powder 1-3 parts by weight, and star anise powder 2-4 parts by weight.

[0014] Optionally, the beef raw material or the mutton raw material is prepared by cutting, marinating and blanching beef or mutton.

[0015] In some embodiments, the step of mixing the flour raw material, the meat sauce and the salt water solution satisfies one or more of the following conditions:

[0016] (1) The salt water solution is prepared by mixing a salt water mixture with water, wherein the salt water mixture includes salt 1-2 parts by weight, monosodium glutamate 1-2 parts by weight, sugar 1-2 parts by weight, soy sauce 0.8-1.5 parts by weight, and compound acidity regulator 0.5-1.4 parts by weight; optionally, the weight ratio of the salt water mixture to water is (15-22):(78-85).

[0017] (2) The flour raw material includes wheat flour 75-90 parts by weight, starch 10-35 parts by weight, fennel powder 0.2-0.8 parts by weight, onion powder 0.2-0.8 parts by weight, and star anise powder 0.2-0.8 parts by weight.

[0018] (3) The weight ratio of the flour raw material, the meat sauce and the salt water solution is (40-60):1:(10-30).

[0019] (4) The step of mixing the flour raw material, the meat sauce and the salt water solution includes: pre-mixing the flour for 2-4 minutes, then adding the meat sauce and mixing for 2-4 minutes, and finally adding the salt water solution and mixing for 8-12 minutes to obtain the dough.

[0020] In some embodiments, the thickness of the dough strip is 800 μm to 1200 μm.

[0021] In some embodiments, the step of sequentially cutting the dough strip into noodles, making waves, steaming the noodles, cutting and folding the noodles to obtain the dough cake satisfies one or more of the following conditions:

[0022] (1) the step of cutting the dough strip into noodles includes cutting the dough strip into noodles with a width of 1 mm to 2 mm;

[0023] (2) the steaming condition includes a pressure of 3000 Pa to 10000 Pa and a time of 60 s to 120 s;

[0024] (3) the weight of the dough cake is 30 g to 50 g.

[0025] In some embodiments, the step of frying the dough cake and spraying a sauce onto the surface of the fried dough cake, drying and cooling satisfies one or more of the following conditions:

[0026] (1) the frying condition includes a temperature of 150-170 °C and a time of 50-120 s;

[0027] (2) the sauce is prepared by mixing a sauce mixture with water, wherein the sauce mixture includes, by weight fraction, salt 6 parts to 12 parts, sugar 40 parts to 60 parts, monosodium glutamate 10 parts to 15 parts, soy sauce 8 parts to 15 parts, meat paste 35 parts to 40 parts, and meat seasoning powder 0.5 parts to 1 part; optionally, the weight ratio of the sauce mixture to water is (15-30):(70-85); further optionally, the meat paste includes one or more of fish paste, shrimp paste, crab paste, beef paste, and mutton paste;

[0028] (3) the drying is baking, and the condition includes a temperature of 130 °C to 170 °C and a time of 60 s to 120 s.

[0029] A second aspect of the present application provides a meat-containing crisp dough, which is prepared by the method of the first aspect of the present application.

[0030] The method provided by the embodiments of the present application improves the nutritional value and product value of the meat-containing crisp dough by combining internal and external seasoning. The method not only adds real meat raw materials to the dough body, giving the product a real meat taste and a full aftertaste, but also effectively increases the content of protein and other nutrients; and the surface spraying process significantly enhances the top note and entry flavor of the product. BRIEF DESCRIPTION OF DRAWINGS

[0031] In order to more clearly illustrate the technical solutions in the embodiments and examples of the present application, and more completely understand the present application and its beneficial effects, the accompanying drawings needed to be used in the description of the embodiments or examples will be briefly introduced. Obviously, the accompanying drawings in the following description only represent some of the embodiments of the present application, and other drawings can be obtained by those skilled in the art without any creative effort on the basis of these drawings.

[0032] Figure 1 Process flow chart for pork pretreatment in an embodiment of the present application;

[0033] Figure 2 Process flow chart for pork paste and pork goulash preparation in an embodiment of the present application;

[0034] Figure 3 Process flow chart for fish, shrimp and crab pretreatment in an embodiment of the present application;

[0035] Figure 4 Process flow chart for fish, shrimp and crab paste and fish, shrimp and crab goulash preparation in an embodiment of the present application;

[0036] Figure 5 Process flow chart for beef and mutton pretreatment in an embodiment of the present application;

[0037] Figure 6 Process flow chart for beef and mutton paste and beef and mutton goulash preparation in an embodiment of the present application;

[0038] Figure 7 Process flow chart for meat-containing dried crisp noodles preparation in an embodiment of the present application;

[0039] Figure 8 Sensory evaluation chart in an embodiment of the present application. DETAILED DESCRIPTION

[0040] In order to facilitate the understanding of the present application, the present application will be described more fully below with reference to the accompanying drawings. The preferred embodiments of the present application are shown in the drawings. However, the present application can be realized in many different forms and is not limited to the embodiments described herein. On the contrary, these embodiments are provided so that the disclosure of the present application can be more thoroughly and completely understood.

[0041] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the present application belongs. The terminology used in the description of the present application herein only for the purpose of describing specific embodiments of the present application, and is not intended to limit the present application. The term "and / or" used herein includes any and all combinations of one or more of the associated listed items.

[0042] In the present application, "optionally", "optional", "option" means that it can or can not exist, that is, it means to select any one from the two parallel schemes of "yes" or "no". If there are multiple "options" in a technical solution, unless otherwise specified, and there is no contradiction or mutual restriction, each "option" is independent.

[0043] In the present application, "preferably", "better", "better", "as appropriate" only describe the better implementation or embodiment, and it should be understood that it does not constitute a limitation on the scope of protection of the present application.

[0044] The terms "have", "contain", "include" and "comprise" used in the present application are synonymous and are inclusive or open-ended, and do not exclude additional, unrecited members or features. Members or features such as materials or components, structures, elements, instruments, etc.; non-limiting examples of members or features also include actions, conditions, timing, states, etc.

[0045] In the present application, the technical features or technical solutions described in open language include closed technical features or technical solutions composed of listed contents, and also include open technical features or technical solutions containing listed contents.

[0046] In the present application, the units related to the data range, if only with units after the right end point, it means that the units of the left end point and the right end point are the same.

[0047] In the present application, in the method flow, unless otherwise specified, the execution of the steps has no strict order limitation, and it can be executed in other order described. Moreover, any step can include multiple sub-steps or multiple stages, which are not necessarily executed at the same time, but can be executed at different times, and the execution order is not necessarily sequential, but can be alternated or simultaneously executed with other steps or other steps Sub-steps or stages of a part.

[0048] In the present application, the exemplary description related to "in some embodiments (or examples)", "in one embodiment (or example)", etc. can cover but not limited to the following meanings: these schemes can be combined with other schemes in a suitable manner to form new technical solutions.

[0049] In the present application, in the "first aspect", "second aspect", etc., the terms "first", "second", etc. are only for description purposes, and cannot be understood as indicating or implying relative importance or quantity, nor can it be understood as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first", "second", etc. only serve the purpose of non-exhaustive enumeration description, and it should be understood that it does not constitute a closed limitation on the quantity.

[0050] In the present application, when a numerical interval (i.e., a numerical range) is involved, the distribution of the optional numbers in the numerical interval is considered to be continuous and includes both numerical endpoints (i.e., the minimum value and the maximum value) of the numerical interval and each number between the two numerical endpoints, unless otherwise specified. When a numerical interval refers only to integers in the numerical interval, including both endpoint integers and each integer between the two endpoints, it is equivalent to directly listing each integer, unless otherwise specified. When multiple numerical ranges are provided to describe a feature or a characteristic, the numerical ranges can be combined. In other words, unless otherwise indicated, the numerical ranges disclosed herein are to be understood as including any and all sub-ranges within the numerical ranges. The "numbers" in the numerical interval can be any quantitative value, such as a number, a percentage, a ratio, etc. The "numerical interval" is intended to broadly include numerical interval types such as percentage interval, ratio interval, and the like.

[0051] Currently, there are few products on the market containing dried meat crisp noodles. Similar dried meat crisp noodles only enhance the top note by adding various meat sauces / meat flavors, and the meat flavor is thin and unsatisfactory, with only a top note when eaten, lacking authenticity. Secondly, the existing dried meat crisp noodles have the problem of nutritional imbalance, with low protein content, and the audience of dried crisp noodles is mainly children, which is not conducive to the nutritional health of children. At the same time, the current research on dried noodles containing meat only adds raw meat ingredients to the dough, which has the risk of microbial contamination and requires frozen or refrigerated storage, increasing the risk of deterioration and large fluctuations in quality.

[0052] Based on this, the embodiments of the present application at least provide dried meat crisp noodles and a preparation method thereof.

[0053] In the present application, "compound rolling" refers to the process of preliminarily pressing the cooked dough into a uniform-thickness and tightly-structured noodle belt through two or more rolling rollers.

[0054] In the present application, "wave making" refers to the process of extruding straight noodles into continuous and regular wave shapes through a wave device (wave maker).

[0055] In the first aspect of the present application, a method for preparing dried meat crisp noodles is provided, comprising the following steps:

[0056] S100: mixing flour raw materials, meat sauce, and a salt water solution to obtain a dough, wherein the meat sauce is obtained by hot processing of real meat;

[0057] S200: cooking the dough, and performing compound rolling on the obtained cooked dough to obtain a noodle belt;

[0058] S300: sequentially performing noodle slicing, wave making, noodle steaming, cutting, and folding on the noodle belt to obtain a noodle cake;

[0059] S400: frying the face cake, and spraying the sauce liquid to the surface of the fried face cake, drying, cooling, to obtain the dry crisp face containing meat.

[0060] In some embodiments, in step S100, the heat processing treatment includes one or more of frying and steaming. The temperature of the heat processing treatment is greater than or equal to 100°C.

[0061] It should be noted that the embodiments of the present application break through the limitation of traditional dry crisp noodles by adding essence to enhance the characteristic flavor, innovatively adding real meat after processing into the face body, so that the finished product has real meat feeling particles and rich meat aroma, and the flavor is natural and real. Furthermore, by adding real meat raw materials, the content of protein in the face body is increased, so that the finished product is delicious and nutritious; further, by pre-heat processing of the meat before mixing the face, the risk of microbial contamination of the mixing tank in actual production is eliminated, the quality of the finished product is guaranteed, and the microbial risk is greatly reduced.

[0062] In some embodiments, the meat sauce includes one or more of pork sauce, fish sauce, shrimp sauce, crab sauce, beef sauce, and mutton sauce.

[0063] In some embodiments, the mass percentage content of real meat in the meat sauce is greater than or equal to 20%. Non-limitingly, the mass percentage content of real meat in the meat sauce can be, but is not limited to, 20%, 30%, 40%, 50%, or 60%.

[0064] In some embodiments, the pork sauce includes, by weight fraction, 15 to 30 parts of fried pork raw material, 10 to 20 parts of red onion, 10 to 15 parts of rapeseed oil, 5 to 10 parts of fragrant lard, 5 to 10 parts of acid-hydrolyzed vegetable protein solution, 1 to 3 parts of yeast extract, 2 to 6 parts of salt, 5 to 8 parts of monosodium glutamate, 3 to 5 parts of Sichuan pepper powder, 1 to 3 parts of cassia powder, and 3 to 5 parts of star anise powder.

[0065] In some embodiments, the fried pork raw material is prepared by cutting and frying pork tenderloin.

[0066] In some embodiments, the fraction of fried pork raw material in the pork sauce can be, but is not limited to, 15 parts, 20 parts, 25 parts, 30 parts, or a value or range between any two of the above, based on a total weight fraction of 60 to 115 parts.

[0067] In some embodiments, the fraction of red onion in the pork sauce can be, but is not limited to, 10 parts, 12 parts, 14 parts, 15 parts, 16 parts, 20 parts, or a value or range between any two of the above, based on a total weight fraction of 60 to 115 parts.

[0068] In some embodiments, the number of rapeseed oil parts in the pork sauce can be, but is not limited to, 10, 11, 12, 13, 14, 15 parts or any two of the above values ​​or ranges, based on a total weight of 60 to 115 parts.

[0069] In some embodiments, the number of parts of lard in the pork sauce can be, but is not limited to, 5, 6, 7, 8, 9, 10 parts or any two of the above, based on a total weight of 60 to 115 parts.

[0070] In some embodiments, the number of acid-hydrolyzed vegetable protein liquid in the pork sauce can be, but is not limited to, 5, 6, 7, 8, 9, 10 parts or any two of the above, based on a total weight of 60 to 115 parts.

[0071] In some embodiments, the number of yeast extracts in pork sauce can be, but is not limited to, 1 part, 2 parts, 3 parts, or any value or range between the above two, based on a total weight of 60 to 115 parts.

[0072] In some embodiments, the amount of salt in the pork sauce can be, but is not limited to, 2, 3, 4, 5, 6 parts by total weight, or any combination thereof, within a range of 60 to 115 parts.

[0073] In some embodiments, the number of MSG parts in the pork sauce can be, but is not limited to, 5, 6, 7, 8 parts or any two of the above, based on a total weight of 60 to 115 parts.

[0074] In some embodiments, the number of Sichuan peppercorn powders in the pork sauce can be, but is not limited to, 3, 4, 5 or any two of the above values ​​or ranges, based on a total weight of 60 to 115 parts.

[0075] In some embodiments, the number of cinnamon powders in the pork sauce can be, but is not limited to, 1, 2, 3 or any two of the above values ​​or ranges, based on a total weight of 60 to 115 parts.

[0076] In some embodiments, the number of star anise powder parts in the pork sauce can be, but is not limited to, 3, 4, 5 parts or any two of the above values ​​or ranges, based on a total weight of 60 to 115 parts.

[0077] In some embodiments, the fish paste, shrimp paste or crab paste comprises 30-60 parts by weight of fish material, shrimp material or crab material, 15-30 parts by weight of soybean oil, 1-3 parts by weight of green onion, 2-5 parts by weight of salt, 2-5 parts by weight of chili, 2-5 parts by weight of ginger, 1-2 parts by weight of monosodium glutamate, 8-15 parts by weight of cooking wine, 0.2-0.5 parts by weight of star anise, 3-5 parts by weight of soybean paste, and 10-20 parts by weight of mushroom.

[0078] In some embodiments, the fish material, shrimp material or crab material is prepared by sequentially marinating, steaming and frying the fish, shrimp or crab.

[0079] In some embodiments, the fish paste, shrimp paste or crab paste comprises 30-60 parts by weight of fish material, shrimp material or crab material, 15-30 parts by weight of soybean oil, 1-3 parts by weight of green onion, 2-5 parts by weight of salt, 2-5 parts by weight of chili, 2-5 parts by weight of ginger, 1-2 parts by weight of monosodium glutamate, 8-15 parts by weight of cooking wine, 0.2-0.5 parts by weight of star anise, 3-5 parts by weight of soybean paste, and 10-20 parts by weight of mushroom.

[0080] In some embodiments, the fish paste, shrimp paste or crab paste comprises 30-60 parts by weight of fish material, shrimp material or crab material, 15-30 parts by weight of soybean oil, 1-3 parts by weight of green onion, 2-5 parts by weight of salt, 2-5 parts by weight of chili, 2-5 parts by weight of ginger, 1-2 parts by weight of monosodium glutamate, 8-15 parts by weight of cooking wine, 0.2-0.5 parts by weight of star anise, 3-5 parts by weight of soybean paste, and 10-20 parts by weight of mushroom.

[0081] In some embodiments, the fish paste, shrimp paste or crab paste comprises 30-60 parts by weight of fish material, shrimp material or crab material, 15-30 parts by weight of soybean oil, 1-3 parts by weight of green onion, 2-5 parts by weight of salt, 2-5 parts by weight of chili, 2-5 parts by weight of ginger, 1-2 parts by weight of monosodium glutamate, 8-15 parts by weight of cooking wine, 0.2-0.5 parts by weight of star anise, 3-5 parts by weight of soybean paste, and 10-20 parts by weight of mushroom.

[0082] In some embodiments, the fish paste, shrimp paste or crab paste comprises 30-60 parts by weight of fish material, shrimp material or crab material, 15-30 parts by weight of soybean oil, 1-3 parts by weight of green onion, 2-5 parts by weight of salt, 2-5 parts by weight of chili, 2-5 parts by weight of ginger, 1-2 parts by weight of monosodium glutamate, 8-15 parts by weight of cooking wine, 0.2-0.5 parts by weight of star anise, 3-5 parts by weight of soybean paste, and 10-20 parts by weight of mushroom.

[0083] In some embodiments, the fish paste, shrimp paste or crab paste comprises 30-60 parts by weight of fish material, shrimp material or crab material, 15-30 parts by weight of soybean oil, 1-3 parts by weight of green onion, 2-5 parts by weight of salt, 2-5 parts by weight of chili, 2-5 parts by weight of ginger, 1-2 parts by weight of monosodium glutamate, 8-15 parts by weight of cooking wine, 0.2-0.5 parts by weight of star anise, 3-5 parts by weight of soybean paste, and 10-20 parts by weight of mushroom.

[0084] In some embodiments, the fish paste, shrimp paste or crab paste comprises 30-60 parts by weight of fish material, shrimp material or crab material, 15-30 parts by weight of soybean oil, 1-3 parts by weight of green onion, 2-5 parts by weight of salt, 2-5 parts by weight of chili, 2-5 parts by weight of ginger, 1-2 parts by weight of monosodium glutamate, 8-15 parts by weight of cooking wine, 0.2-0.5 parts by weight of star anise, 3-5 parts by weight of soybean paste, and 10-20 parts by weight of mushroom.

[0085] In some embodiments, the fish paste, shrimp paste or crab paste comprises 30-60 parts by weight of fish material, shrimp material or crab material, 15-30 parts by weight of soybean oil, 1-3 parts by weight of green onion, 2-5 parts by weight of salt, 2-5 parts by weight of chili, 2-5 parts by weight of ginger, 1-2 parts by weight of monosodium glutamate, 8-15 parts by weight of cooking wine, 0.2-0.5 parts by weight of star anise, 3-5 parts by weight of soybean paste, and 10-20 parts by weight of mushroom.

[0086] In some embodiments, the portion of star anise in the fish paste, shrimp paste, or crab paste can be, but is not limited to, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, or a value or a range between any two of the aforementioned, based on 74-150 parts by total weight.

[0087] In some embodiments, the portion of soybean paste in the fish paste, shrimp paste, or crab paste can be, but is not limited to, 3 parts, 4 parts, 5 parts, or a value or a range between any two of the aforementioned, based on 74-150 parts by total weight.

[0088] In some embodiments, the portion of shiitake mushroom in the fish paste, shrimp paste, or crab paste can be, but is not limited to, 10 parts, 12 parts, 14 parts, 16 parts, 18 parts, 20 parts, or a value or a range between any two of the aforementioned, based on 74-150 parts by total weight.

[0089] In some embodiments, the beef paste or mutton paste includes 20-30 parts of beef raw material or mutton raw material, 10-15 parts of rapeseed oil, 8-15 parts of cooking wine, 1-3 parts of green onion, 2-4 parts of ginger, 2-4 parts of garlic, 5-10 parts of chili powder, 6-12 parts of pear, 3-5 parts of soybean paste, 1-3 parts of sugar, 2-6 parts of salt, 5-8 parts of monosodium glutamate, 1-3 parts of pepper, 1-3 parts of Sichuan pepper powder, 1-3 parts of cassia powder, and 2-4 parts of star anise powder, based on parts by weight.

[0090] In some embodiments, the beef raw material or mutton raw material is prepared by sequentially cutting, marinating, and blanching beef or mutton.

[0091] In some embodiments, the portion of beef raw material or mutton raw material in the beef paste or mutton paste can be, but is not limited to, 20 parts, 22 parts, 24 parts, 26 parts, 28 parts, 30 parts, or a value or a range between any two of the aforementioned, based on 70-116 parts by total weight.

[0092] In some embodiments, the portion of rapeseed oil in the beef paste or mutton paste can be, but is not limited to, 10 parts, 11 parts, 12 parts, 13 parts, 14 parts, 15 parts, or a value or a range between any two of the aforementioned, based on 70-116 parts by total weight.

[0093] In some embodiments, the portion of cooking wine in the beef paste or mutton paste can be, but is not limited to, 8 parts, 10 parts, 12 parts, 14 parts, 15 parts, or a value or a range between any two of the aforementioned, based on 70-116 parts by total weight.

[0094] In some embodiments, the portion of green onion in the beef paste or mutton paste can be, but is not limited to, 1 part, 2 parts, 3 parts, or a value or a range between any two of the aforementioned, based on 70-116 parts by total weight.

[0095] In some embodiments, the portion of ginger in the beef or mutton paste can be, but is not limited to, 2 parts, 3 parts, 4 parts, or a value or range between any two of the above, based on 70 parts to 116 parts of the total weight.

[0096] In some embodiments, the portion of garlic in the beef or mutton paste can be, but is not limited to, 2 parts, 3 parts, 4 parts, or a value or range between any two of the above, based on 70 parts to 116 parts of the total weight.

[0097] In some embodiments, the portion of chili powder in the beef or mutton paste can be, but is not limited to, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, or a value or range between any two of the above, based on 70 parts to 116 parts of the total weight.

[0098] In some embodiments, the portion of pear in the beef or mutton paste can be, but is not limited to, 6 parts, 8 parts, 10 parts, 12 parts, or a value or range between any two of the above, based on 70 parts to 116 parts of the total weight.

[0099] In some embodiments, the portion of soy sauce in the beef or mutton paste can be, but is not limited to, 3 parts, 4 parts, 5 parts, or a value or range between any two of the above, based on 70 parts to 116 parts of the total weight.

[0100] In some embodiments, the portion of sugar in the beef or mutton paste can be, but is not limited to, 1 part, 2 parts, 3 parts, or a value or range between any two of the above, based on 70 parts to 116 parts of the total weight.

[0101] In some embodiments, the portion of salt in the beef or mutton paste can be, but is not limited to, 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, or a value or range between any two of the above, based on 70 parts to 116 parts of the total weight.

[0102] In some embodiments, the portion of monosodium glutamate in the beef or mutton paste can be, but is not limited to, 5 parts, 6 parts, 7 parts, 8 parts, or a value or range between any two of the above, based on 70 parts to 116 parts of the total weight.

[0103] In some embodiments, the portion of pepper powder in the beef or mutton paste can be, but is not limited to, 1 part, 2 parts, 3 parts, or a value or range between any two of the above, based on 70 parts to 116 parts of the total weight.

[0104] In some embodiments, the portion of pepper powder in the beef or mutton paste can be, but is not limited to, 1 part, 2 parts, 3 parts, or a value or range between any two of the above, based on 70 parts to 116 parts of the total weight.

[0105] In some embodiments, the amount of cassia powder in the beef or mutton paste can be, but is not limited to, 1 part, 2 parts, 3 parts, or a value or range between any two of the above, based on 70 parts to 116 parts of the total weight.

[0106] In some embodiments, the amount of cassia powder in the beef or mutton paste can be, but is not limited to, 1 part, 2 parts, 3 parts, or a value or range between any two of the above, based on 70 parts to 116 parts of the total weight.

[0107] In some embodiments, in step S100, the saltwater solution is prepared by mixing a saltwater mixture with water, wherein the saltwater mixture includes, based on weight parts, 1 part to 2 parts of salt, 1 part to 2 parts of monosodium glutamate, 1 part to 2 parts of sugar, 0.8 parts to 1.5 parts of soy sauce, and 0.5 parts to 1.4 parts of a compounded acidity regulator; further, the weight ratio of the saltwater mixture to water is (15-22):(78-85).

[0108] In some embodiments, the weight ratio of the saltwater mixture to water can be, but is not limited to, 15:78, 15:82, 15:85, 18:78, 18:82, 18:85, 22:78, 22:82, 22:85, or a ratio or range between any two of the above.

[0109] In some embodiments, the amount of salt, monosodium glutamate, or sugar in the saltwater mixture can be, but is not limited to, 1 part, 1.5 parts, 2 parts, or a value or range between any two of the above, based on 4 parts to 9 parts of the total weight.

[0110] In some embodiments, the amount of soy sauce in the saltwater mixture can be, but is not limited to, 0.8 parts, 1 part, 1.2 parts, 1.4 parts, 1.5 parts, or a value or range between any two of the above, based on 4 parts to 9 parts of the total weight.

[0111] In some embodiments, the amount of the compounded acidity regulator in the saltwater mixture can be, but is not limited to, 0.5 parts, 0.7 parts, 0.9 parts, 1.1 parts, 1.4 parts, or a value or range between any two of the above, based on 4 parts to 9 parts of the total weight.

[0112] In some embodiments, in step S100, the flour raw material includes, based on weight parts, 75 parts to 90 parts of wheat flour, 10 parts to 35 parts of starch, 0.2 parts to 0.8 parts of fennel powder, 0.2 parts to 0.8 parts of onion powder, and 0.2 parts to 0.8 parts of star anise powder.

[0113] In some embodiments, the amount of wheat flour in the flour raw material can be, but is not limited to, 75 parts, 80 parts, 85 parts, 90 parts, or a value or range between any two of the above, based on 85 parts to 128 parts of the total weight.

[0114] In some embodiments, the amount of starch in the flour raw material can be, but is not limited to, 10 parts, 15 parts, 20 parts, 25 parts, 30 parts, 35 parts, or a value or range between any two of the above, based on a total weight of 85-128 parts.

[0115] In some embodiments, the amount of fennel powder, onion powder, or star anise powder in the flour raw material can be, but is not limited to, 0.2 parts, 0.4 parts, 0.6 parts, 0.8 parts, or a value or range between any two of the above, based on a total weight of 85-128 parts.

[0116] In some embodiments, in step S100, the weight ratio of the flour raw material, the meat paste, and the salt water solution is (40-60): 1: (10-30). Without limitation, the weight ratio of the flour raw material, the meat paste, and the salt water solution can be, but is not limited to, 40:1:10, 50:1:10, 60:1:10, 40:1:20, 50:1:20, 60:1:20, 40:1:30, 50:1:30, 60:1:30, or a ratio or range between any two of the above ratios.

[0117] In some embodiments, in step S100, the step of mixing the flour raw material, the meat paste, and the salt water solution includes: pre-mixing the flour for 2-4 minutes, then adding the meat paste and mixing for 2-4 minutes, and finally adding the salt water solution and mixing for 8-12 minutes to obtain the dough.

[0118] In some embodiments, in step S200, the thickness of the dough strip is 800-1200 μm. Without limitation, the thickness of the dough strip can be, but is not limited to, 800 μm, 900 μm, 1000 μm, 1100 μm, 1200 μm, or a value or range between any two of the above.

[0119] In some embodiments, in step S300, the step of slicing includes slicing the dough strip into thin strips with a width of 1-2 mm.

[0120] In some embodiments, in step S300, the steaming conditions of the dough include: a pressure of 3000-10000 Pa for 60-120 s. Without limitation, the pressure can be, but is not limited to, 3000 Pa, 5000 Pa, 7000 Pa, 9000 Pa, or 10000 Pa; and the steaming time can be, but is not limited to, 60 s, 80 s, 100 s, or 120 s.

[0121] In some embodiments, in step S300, the weight of the dough cake is 30-50 g. Without limitation, the weight of the dough cake can be, but is not limited to, 30 g, 35 g, 40 g, 45 g, or 50 g.

[0122] In some embodiments, in step S400, the condition of frying includes: temperature of 150-170℃, time of 50-120s. Without limitation, the frying temperature can be, but is not limited to, 150℃, 155℃, 160℃, 165℃ or 170℃; the frying time can be, but is not limited to, 50s, 60s, 80s, 100s or 120s.

[0123] In some embodiments, in step S400, the pouring sauce is prepared by mixing the pouring sauce mixture with water, wherein the pouring sauce mixture includes, in terms of weight parts, salt 6-12 parts, sugar 40-60 parts, monosodium glutamate 10-15 parts, soy sauce 8-15 parts, meat paste 35-40 parts and meat seasoning powder 0.5-1 part; further, the weight ratio of the pouring sauce mixture to water is (15-30):(70-85). Without limitation, the weight ratio of the pouring sauce mixture to water can be, but is not limited to, 15:70, 15:80, 15:85, 25:70, 25:80, 25:85, 30:70, 30:80, 30:85 or a ratio or range between any two of the above.

[0124] In some embodiments, in terms of total weight parts of 99-143 parts, the parts of salt in the pouring sauce mixture can be, but are not limited to, 6 parts, 8 parts, 10 parts, 12 parts or a value or range between any two of the above.

[0125] In some embodiments, in terms of total weight parts of 99-143 parts, the parts of sugar in the pouring sauce mixture can be, but are not limited to, 40 parts, 45 parts, 50 parts, 55 parts, 60 parts or a value or range between any two of the above.

[0126] In some embodiments, in terms of total weight parts of 99-143 parts, the parts of monosodium glutamate in the pouring sauce mixture can be, but are not limited to, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts or a value or range between any two of the above.

[0127] In some embodiments, in terms of total weight parts of 99-143 parts, the parts of soy sauce in the pouring sauce mixture can be, but are not limited to, 8 parts, 10 parts, 12 parts, 14 parts, 15 parts or a value or range between any two of the above.

[0128] In some embodiments, in terms of total weight parts of 99-143 parts, the parts of meat paste in the pouring sauce mixture can be, but are not limited to, 35 parts, 36 parts, 37 parts, 38 parts, 39 parts, 40 parts or a value or range between any two of the above.

[0129] In some embodiments, the portion of the seasoning powder in the marinade mixture can be, but is not limited to, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts, 1 part, or a value or a range between any two of the above, based on 99 parts to 143 parts of the total weight.

[0130] In some embodiments, the meat paste comprises one or more of pork paste, fish paste, shrimp paste, crab paste, beef paste, and mutton paste.

[0131] In some embodiments, the meat paste is prepared by passing the meat sauce through a colloid mill.

[0132] In some embodiments, the drying in step S400 comprises baking, and the conditions comprise a temperature of 130°C to 170°C and a time of 60s to 120s. Without limitation, the temperature of the baking can be, but is not limited to, 130°C, 140°C, 150°C, 160°C, or 170°C; and the time of the baking can be, but is not limited to, 60s, 80s, 100s, or 120s.

[0133] In a second aspect of the present application, a meat-containing crisp noodle is provided, which is prepared by the method for preparing a meat-containing crisp noodle described above.

[0134] In some embodiments, the content of protein in the meat-containing crisp noodle is greater than or equal to 10g / 100g.

[0135] Some examples are provided below.

[0136] The embodiments of the present application will be described in detail below with reference to examples. It should be understood that these examples are only used to illustrate the present application and are not used to limit the scope of the present application. In the following examples, the experimental methods not specified are preferred to be in accordance with the instructions given in the present application, and can also be in accordance with the experimental manuals or conventional conditions in the art, or in accordance with the conditions suggested by the manufacturers, or in accordance with the known experimental methods in the art.

[0137] In the following examples, the measurement parameters of the raw material components may, without specific instructions, have slight deviations within the weighing accuracy range. With respect to temperature and time parameters, acceptable deviations caused by instrument testing accuracy or operation accuracy are allowed.

[0138] In the following examples, the acid-hydrolyzed plant protein solution and the yeast extract are purchased from Qinhuangdao Jinwei Food Industry Co., Ltd., and the colloid mill is of the Jia Deyi Hai JMS80 type.

[0139] In the following examples, the test materials used are commercially available products, unless otherwise specified.

[0140] Example 1

[0141] Raw material formula:

[0142] 1. Flour formula: wheat flour 800 parts, starch 120 parts, fennel powder 0.5 parts, onion powder 0.8 parts, star anise powder 0.5 parts;

[0143] 2. Salt water formula: edible salt 8 parts, MSG 20 parts, sugar 10 parts, soy sauce 6 parts, compound acidity regulator 1 part;

[0144] 3. Sauce formula: water 230 parts, salt 8 parts, sugar 40 parts, MSG 15 parts, soy sauce 10 parts, pork / fish / crab meat / beef / mutton paste 45 parts, pork / fish / crab meat / beef / mutton seasoning powder 5 parts;

[0145] 4. Pork sauce formula: fried pork raw material 15 parts, red onion 10 parts, rapeseed oil 15 parts, lard 10 parts, acid hydrolyzed vegetable protein liquid 5 parts, yeast extract 1 part, salt 2 parts, MSG 5 parts, pepper powder 3 parts, cassia bark powder 1 part, star anise powder 3 parts.

[0146] 5. Fish / crab meat sauce formula: fish / shrimp / crab meat raw material 40 parts, soybean oil 20 parts, green onion 1 part, salt 2 parts, chili and ginger 3 parts each, MSG 2 parts, cooking wine 8 parts, star anise 0.2 parts, soybean paste 3 parts, shiitake mushroom 10 parts.

[0147] 6. Beef / mutton sauce formula: beef / mutton raw material 20 parts, rapeseed oil 15 parts, cooking wine 10 parts, green onion 2 parts, ginger 2 parts, garlic 2 parts, chili powder 5 parts, pear 7 parts, soybean paste 3 parts, sugar 3 parts, salt 6 parts, MSG 8 parts, pepper 1 part, pepper powder 1 part, cassia bark powder 1 part, star anise powder 2.5 parts.

[0148] Preparation process:

[0149] Pork pretreatment: The process flow is as shown in Figure 1 Fresh pork tenderloin is used as raw material, and the pork is cut into 0.5 cm x 0.5 cm meat cubes after being washed in a water bath at 25-30°C. The pork is fried in a pot filled with lard, and the fried pork is obtained by frying the pork tenderloin pieces at 120-140°C for 20-30 minutes.

[0150] Pork sauce / paste process: The process flow is as shown in Figure 2 According to the weight of each raw material, the raw materials are weighed and prepared. The rapeseed oil is heated to above 160°C to eliminate impurities and foam, and the lard is added and cooled to 120-140°C. The fried pork raw material and red onion are added to the pot and fried until golden brown. When the temperature reaches 110-120°C, add acid hydrolyzed vegetable protein liquid, yeast extract, salt, and MSG. When the temperature reaches 100-115°C, add pepper powder, cassia bark powder, and star anise powder to cause a thermal reaction. Turn off the heat and cool the temperature to below 100°C to obtain the pork sauce. The pork sauce is sieved through a colloid mill to obtain the pork paste, which is ready for use.

[0151] Fish / shrimp / crab pretreatment: process flow as follows Figure 3 As shown, remove the scales and shells from the fish / shrimp / crab, wash it, and then mix the meat with chili, ginger, scallions, salt, cooking wine, and other seasonings to marinate for 15-20 minutes to obtain marinated fish / shrimp / crab meat pieces. Place them in a pot and steam them over water for 15-30 minutes. Remove them and drain the water. Heat soybean oil to 140-150℃, add the steamed meat ingredients from the previous step, and fry them until golden brown to obtain fried fish, shrimp, and crab meat ingredients.

[0152] Fish / shrimp / crab meat sauce / paste processing: The process flow is as follows Figure 4 As shown, take the diced fish / shrimp / crab meat that has been deep-fried until golden brown in the previous step, add star anise, diced shiitake mushrooms and water, and stew for 8-12 minutes until the broth turns white. Reduce the broth over high heat to obtain a concentrate. Heat soybean oil and add diced shiitake mushrooms, soybean paste, MSG and the concentrate in a 1:2 ratio. Stir-fry until fragrant to obtain a compound mushroom fish / shrimp / crab meat sauce. Remove the sauce and sieve it through a colloid mill to obtain a fish, shrimp and crab meat paste for later use.

[0153] Beef / mutton pretreatment: process flow as follows Figure 5 As shown, fresh beef / mutton is used as raw material. It is put into a water bath and washed with water at 25℃-30℃. The beef / mutton is cut into 0.5cm×0.5cm cubes, and marinated with cooking wine for 5-10 minutes. Water is added to a pot and brought to a boil. Then, scallions and ginger slices are added. The beef / mutton is added to the pot and blanched for 3-5 minutes. The beef / mutton cubes are then removed and set aside.

[0154] Beef / mutton sauce / paste processing: The process flow is as follows Figure 6 As shown, heat rapeseed oil to 60-100℃, add ginger slices and garlic to the oil and stir-fry at 110℃ for 3-8 minutes. Add chili powder and stir-fry for 2-4 minutes. Cool and filter to obtain spicy oil. Heat the spicy oil to 120-150℃, add soybean paste and pear, and continue to stir-fry the above-mentioned meat pieces for 8-12 minutes to obtain fried meat raw material. Then add pepper powder, cinnamon powder, star anise powder, Sichuan pepper powder, salt, MSG, and sugar and stir-fry for 1-2 minutes. Turn off the heat and let the temperature cool to below 100℃ to obtain beef / mutton sauce. Sieve the beef / mutton sauce through a colloid mill to obtain beef / mutton paste for later use.

[0155] The manufacturing process of meat-filled crispy noodles, such as Figure 7 As shown:

[0156] 1) Dough preparation: Weigh out 78-85 parts water and 15-22 parts salt water, mix well to obtain a salt water solution. Premix the flour mixture for 3 minutes, then add 10-20 parts meat sauce and mix for 3 minutes. Finally, add the salt water solution and mix for 10 minutes to prepare the dough.

[0157] 2) Compound rolling: the matured dough is passed through a compound rolling machine to form a dough belt with a thickness of 800-1200 pm;

[0158] 3) Wave making: the dough belt is cut into strips with a width of 1-2 mm by a cutting machine, and then the strips are pressed into a wave shape by a wave maker;

[0159] 4) Steaming: the wave-shaped noodles are sent into a steamer through a conveyor belt, the steamer has a pressure of 3-10 KPa, and the time is 60-120 s;

[0160] 5) Cutting and folding: the steamed noodles are conveyed to a cutting table through a conveyor belt, and the noodles are cut and folded according to a weight of 30-50 g;

[0161] 6) Frying: the folded dough is placed in a frying pan and fried at 150-170°C for 50-120 s;

[0162] 7) Sauce pouring: 15-30 parts of sauce formula are mixed with 70-85 parts of water and stirred evenly to obtain a sauce liquid. The above-mentioned sauce liquid is sprayed onto the fried noodles through a spraying device, 2-5 g per piece of noodles, so that the noodles have a characteristic flavor;

[0163] 8) Baking: the sprayed noodles are conveyed to an oven and baked at a temperature of 130-170°C for 60-120 s to dry and dehydrate, so that the noodles have a better crisp taste.

[0164] 9) Cooling and packaging: the noodles coming out of the oven are cooled through a cooling channel and then packaged and boxed to obtain finished products.

[0165] Comparative Example 1

[0166] The process of the dry crisp noodles containing meat is the same as that of Example 1, except that the pork paste is replaced by raw pork paste, the fish / shrimp / crab paste is replaced by raw fish paste / raw shrimp paste / raw crab paste, and the beef / mutton paste is replaced by raw beef paste / raw mutton paste, which is directly mixed with the flour raw material.

[0167] Results: The dry crisp noodles prepared by the method of the comparative example have the following problems: 1. Dry and hard taste 2. Uneven frying, with meat residue and raw meat.

[0168] Sensory evaluation

[0169] The sensory evaluation criteria include overall aroma, taste and flavor. Among them, the taste includes crispness, hardness, and sticky feeling; the flavor includes basic saltiness, sweetness, and characteristic flavor. The higher the score, the more obvious the sensory properties.

[0170] A control group was set up: a traditional process was used to prepare the meat-flavored dry crisp noodles, and no real meat was added to the dough body, only meat-flavored essence was added for seasoning. The meat-flavored dry crisp noodles prepared by the control group and the meat-containing dry crisp noodles prepared in Example 1 of the present application were subjected to sensory evaluation, and the results are shown in Figure 8 The red line represents the meat-containing dry crisp noodles prepared in Example 1 of the present application, and the blue line represents the meat-flavored dry crisp noodles prepared by the traditional process. It can be seen that although the meat-flavored dry crisp noodles prepared by the traditional process have a slightly higher meat flavor than the sample of Example 1 of the present application due to the addition of meat-flavored essence, the meat flavor performance of the sample of Example 1 of the present application is much higher than that of the traditional process product in terms of taste.

[0171] Protein content detection comparison

[0172] In order to objectively evaluate the nutritional value of the meat-containing dry crisp noodles prepared in the present application, the protein content of the following two groups of samples was detected according to the industry standard GB 5009.5-2025 “National Food Safety Standard Determination of Protein in Food”.

[0173] Test group: meat-containing dry crisp noodles prepared by the method described in Example 1 of the present application.

[0174] Control group: commercially available three times spicy cheese turkey-flavored dry crisp noodles prepared by a traditional process (no real meat added to the dough body).

[0175] Detection results:

[0176] The protein content in the control group was 8.59 g / 100 g.

[0177] The protein content in the test group was 10.0 g / 100 g.

[0178] The technical features of the above-described embodiments can be combined in any way. In order to make the description concise, not all possible combinations of the technical features in the above-described embodiments are described, but as long as the combinations of the technical features do not contradict, they should be considered as within the scope of the present disclosure.

[0179] The above-described embodiments only express several implementation manners of the present application, and the description is relatively specific and detailed, but it should not be understood as a limitation on the scope of the patent. It should be noted that for ordinary skilled persons in the art, without departing from the concept of the present application, a number of modifications and improvements can be made, which are within the scope of the present application. Therefore, the protection scope of the patent of the present application should be subject to the appended claims, and the description and drawings can be used to explain the content of the claims.

Claims

1. A method of preparing a meat-containing crouton, characterized by, The method comprises the following steps: mixing a flour raw material, a meat paste and a salt water solution to obtain a dough, wherein the meat paste is obtained through a hot processing of real meat; maturing the dough, and performing compound calendering on the obtained matured dough to obtain a dough strip; performing slicing, wave making, steaming, cutting and folding on the dough strip in sequence to obtain a dough cake; performing deep-frying on the dough cake, and spraying a sauce liquid onto the surface of the deep-fried dough cake, and then drying and cooling to obtain the real meat-containing crisp dough.

2. The method of preparing a meat-containing crouton according to claim 1, wherein One or more of the following conditions is met: the hot processing comprises one or more of frying and steaming; the meat paste comprises one or more of a pork paste, a fish paste, a shrimp paste, a crab paste, a beef paste and a mutton paste; optionally, the mass percentage of real meat in the meat paste is greater than or equal to 20%.

3. The method of preparing a meat-containing crouton according to claim 2, wherein by weight, the pork paste comprises 15 to 30 parts of fried pork raw material, 10 to 20 parts of red onion, 10 to 15 parts of rapeseed oil, 5 to 10 parts of fragrant lard, 5 to 10 parts of acid-hydrolyzed vegetable protein solution, 1 to 3 parts of yeast extract, 2 to 6 parts of salt, 5 to 8 parts of monosodium glutamate, 3 to 5 parts of Sichuan pepper powder, 1 to 3 parts of cassia bark powder and 3 to 5 parts of star anise powder; optionally, the fried pork raw material is prepared by cutting and frying pork tenderloin.

4. The method of preparing a meat-containing crouton according to claim 2, wherein by weight, the fish paste, the shrimp paste or the crab paste comprises 30 to 60 parts of fish meat raw material, shrimp meat raw material or crab meat raw material, 15 to 30 parts of soybean oil, 1 to 3 parts of green onion, 2 to 5 parts of salt, 2 to 5 parts of chili, 2 to 5 parts of ginger, 1 to 2 parts of monosodium glutamate, 8 to 15 parts of cooking wine, 0.2 to 0.5 parts of star anise, 3 to 5 parts of soybean paste and 10 to 20 parts of shiitake mushroom; optionally, the fish meat raw material, the shrimp meat raw material or the crab meat raw material is prepared by marinating, steaming and frying fish meat, shrimp meat or crab meat.

5. The method of preparing a meat-containing crouton according to claim 2, wherein by weight, the beef paste or the mutton paste comprises 20 to 30 parts of beef raw material or mutton raw material, 10 to 15 parts of rapeseed oil, 8 to 15 parts of cooking wine, 1 to 3 parts of green onion, 2 to 4 parts of ginger, 2 to 4 parts of garlic, 5 to 10 parts of chili powder, 6 to 12 parts of pear, 3 to 5 parts of soybean paste, 1 to 3 parts of sugar, 2 to 6 parts of salt, 5 to 8 parts of monosodium glutamate, 1 to 3 parts of pepper, 1 to 3 parts of Sichuan pepper powder, 1 to 3 parts of cassia bark powder and 2 to 4 parts of star anise powder; optionally, the beef raw material or the mutton raw material is prepared by cutting, marinating and blanching beef or mutton.

6. The method of preparing a meat-containing crouton according to claim 1, wherein The step of mixing a flour raw material, a meat paste and a salt water solution meets one or more of the following conditions: (1) the salt water solution is prepared by mixing a salt water mixture with water, wherein by weight, the salt water mixture comprises 1 to 2 parts of salt, 1 to 2 parts of monosodium glutamate, 1 to 2 parts of sugar, 0.8 to 1.5 parts of soy sauce and 0.5 to 1.4 parts of a compound acidity regulator; optionally, the weight ratio of the salt water mixture to water is (15-22):(78-85). (2) the flour raw material comprises wheat flour 75-90 parts by weight, starch 10-35 parts by weight, fennel powder 0.2-0.8 parts by weight, onion powder 0.2-0.8 parts by weight, and star anise powder 0.2-0.8 parts by weight; (3) the weight ratio of the flour raw material, the meat paste, and the salt water solution is (40-60):1:(10-30); (4) the step of mixing the flour raw material, the meat paste, and the salt water solution comprises: pre-mixing the flour raw material for 2-4 min, then adding the meat paste and mixing for 2-4 min, and finally adding the salt water solution and mixing for 8-12 min to obtain a dough.

7. The method of preparing a meat-containing crouton according to claim 1, wherein The thickness of the dough strip is 800-1200 μm.

8. The method of preparing a meat-containing crouton according to claim 1, wherein The step of cutting the dough strip into dough cakes in sequence by slicing, wave making, steaming, cutting, and folding satisfies one or more of the following conditions: (1) the step of slicing comprises cutting the dough strip into thin strips with a width of 1-2 mm; (2) the steaming condition comprises: a pressure of 3000-10000 Pa and a time of 60-120 s; (3) the weight of the dough cake is 30-50 g.

9. The method of preparing a meat-containing crouton according to claim 1, wherein The step of frying the dough cake and spraying a sauce liquid onto the surface of the fried dough cake, drying, and cooling satisfies one or more of the following conditions: (1) the frying condition comprises: a temperature of 150-170℃ and a time of 50-120 s; (2) the sauce liquid is prepared by mixing a sauce mixture with water, wherein the sauce mixture comprises, by weight fraction, salt 6-12 parts, sugar 40-60 parts, monosodium glutamate 10-15 parts, soy sauce 8-15 parts, meat paste 35-40 parts, and meat seasoning powder 0.5-1 part; optionally, the weight ratio of the sauce mixture to water is (15-30):(70-85); further optionally, the meat paste comprises one or more of pork paste, fish paste, shrimp paste, crab paste, beef paste, and mutton paste; (3) the drying is baking, and the condition comprises: a temperature of 130-170℃ and a time of 60-120 s.

10. A dried meat cracker comprising, The method is prepared by any one of claims 1-9; Optionally, the content of protein in the meat-containing crisp noodles is greater than or equal to 10 g / 100 g.

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