Brewing marinated noodles and making method thereof

Abstract

The invention discloses brewing marinated noodles and a making method thereof, and belongs to the technical field of instant food. The brewing pot-stewed noodles comprise a noodle cake, a flour mixing bag, a seasoning bag, a vegetable bag and an oil bag, and are prepared from the following components in parts by weight: the noodle cake is cooked food prepared from wheat flour, vital gluten, table salt, gardenia yellow, starch, vegetable oil and drinking water; the powder blending bag is prepared by processing cooked food from white sugar, soy sauce powder, pepper powder, edible salt, xanthan gum and various starch substances; the seasoning comprises edible salt, spices and food additives; the vegetable bag is a frozen vacuum-dried dried vegetable product; and the oil bag is cooked vegetable onion oil. The problems that traditional marinated noodles cannot be brewed quickly, and existing brewing noodles are poor in taste, single in flavor and unstable in color and luster are solved, cooking is not needed, eating is convenient and fast, the taste is tough and chewy, the marinated taste is rich, nutrients are balanced, eating is safe, industrial large-scale production is easy, and remarkable economic benefits and social benefits are achieved.

Description

Technical Field

[0001] This invention relates to the field of convenience food technology, and in particular to an instant braised noodle and its preparation method. Background Technology

[0002] With the fast pace of modern life, convenience foods have become an indispensable part of people's daily diet due to their convenience and efficiency. Among them, instant convenience foods, which do not require cooking and can be quickly consumed simply by adding boiling water, greatly save time and are favored by a wide range of consumers, especially students, office workers, and outdoor workers.

[0003] Currently, instant noodles are the main type of instant food on the market. They consist primarily of a noodle cake and a seasoning packet. The noodle cake is mostly made using a deep-frying process. Although they are quick to prepare, they tend to be soft and lack chewiness. Furthermore, the seasonings are mostly spicy and savory, resulting in a limited flavor profile. Long-term consumption can also lead to problems such as excessive oil content and nutritional deficiencies. Traditional braised noodles, on the other hand, are a popular and delicious food. They are chewy and have a rich, savory flavor. However, the preparation process of traditional braised noodles is complex, requiring multiple steps such as kneading, rolling, cooking, and braising. It also requires heating in a pot, making it impossible to prepare quickly and meet the convenience needs of modern consumers.

[0004] Existing technologies have attempted to create convenient instant noodle products, but these generally suffer from the following drawbacks: First, the noodles easily become soft and lose their chewy texture after being soaked, failing to replicate the traditional taste of braised noodles; second, the braising sauce is poorly formulated, resulting in layering and cloudiness after soaking, uneven flavor, and insufficient aroma; third, the ingredients are limited, leading to nutritional imbalances and a lack of vegetables and other nutrients; fourth, some products contain artificial colorings, which are unsafe and have poor color stability, easily fading after soaking; and fifth, the various ingredient packets have poor compatibility, leading to incomplete dissolution and clumping during the soaking process, affecting the eating experience.

[0005] To address the shortcomings of the existing technology, this invention proposes an instant braised noodle and its preparation method that can solve the above technical problems, achieve instant braised noodles that do not require cooking, can be quickly brewed, have a chewy texture, rich braised flavor, balanced nutrition, stable color, and are safe and convenient to eat, in order to meet market demand and consumers' dietary needs. Summary of the Invention

[0006] The purpose of this invention is to overcome the shortcomings of the prior art and provide an instant braised noodle and its preparation method. This invention solves the technical problems of poor taste, monotonous flavor, unbalanced nutrition, unstable color, and the inability of traditional braised noodles to be quickly prepared and consumed. The invention achieves the technical effect of being able to be consumed without cooking, simply by adding boiling water at 100°C, and having a chewy texture, rich braised flavor, abundant nutrition, uniform and stable color, and being convenient and safe to eat.

[0007] To achieve the above-mentioned objectives, the present invention adopts the following technical solution: A type of instant braised noodles, comprising noodle cake, seasoning powder packet, seasoning packet, vegetable packet, and oil packet, wherein the components are composed of the following parts by weight: For the dough: 60 parts wheat flour, 0.24 parts wheat gluten, 1.3 parts salt, 0.76 parts gardenia yellow, 2.6 parts starch, 4 parts vegetable oil, and appropriate amount of drinking water; Seasoning packet: 1 part white sugar, 2.6 parts soy sauce powder, 2.9 parts pepper powder, 3.7 parts salt, 0.9 parts xanthan gum, 3.8 parts glutinous rice flour, 4.3 parts sweet potato flour, 2.9 parts wheat starch, 1.4 parts wheat dextrin, 0.7 parts monosodium glutamate; Seasoning packet: 3.1 parts salt, 4.6 parts spices, and 1.2 parts food additives; the food additives include monosodium glutamate and disodium 5'-inosinate; Vegetable package: 3.1 portions, wherein the vegetable package is a dried vegetable product, including coriander, carrot, seaweed, dried scallion leaves and edible salt; Oil packet: 3.1 parts, wherein the oil packet is vegetable scallion oil, which is made from cooked vegetable oil and scallions.

[0008] Furthermore, the xanthan gum in the mixing packet has a particle size ≤0.075mm and has undergone wet extrusion granulation and high-temperature and high-pressure puffing treatment. The mass ratio of xanthan gum to starch in the mixing packet is 1:14~1:16. The starch is a mixture of glutinous rice flour, sweet potato flour, and wheat starch.

[0009] Furthermore, the spices are made by mixing and grinding star anise, cinnamon, Sichuan pepper, bay leaves and fennel seeds in a weight ratio of 3:2:2:1:2, and then passing the mixture through an 80-mesh sieve; the cooked vegetable oil is one of soybean oil, peanut oil or rapeseed oil.

[0010] Furthermore, the dried vegetables in the vegetable package are made using a freeze-drying process and have a moisture content of 5-8%.

[0011] A method for preparing instant braised noodles includes the following steps: S1: Preparation of dough 1.1 Raw material pretreatment: Wheat flour, wheat gluten, starch, and salt were sieved through a 100-mesh sieve and set aside; Gardenia yellow and protective agent were mixed at a mass ratio of 1:1, ultrasonically mixed, and then spray-dried to obtain highly stable gardenia yellow pigment powder and set aside. 1.2 Dough preparation: Mix the pretreated wheat flour, gluten, starch, and salt evenly, add high-stability gardenia yellow pigment powder and an appropriate amount of drinking water, stir and knead the dough at a temperature of 25~30℃ for 15~20 minutes to form a uniform dough. 1.3 Rolling and cutting: Let the dough rest and rise for 10-15 minutes, roll it into dough pieces, and cut it into noodles; 1.4 Cooking and Drying: Steam the noodles for 8-10 minutes, then dry them with hot air until the moisture content is 8-10%; 1.5 Pressing and shaping: Press the dried noodles into cooked noodle cakes, microwave them, and set aside. S2: Preparation of the mixing packet 2.1 Raw material pretreatment: Xanthan gum is crushed to a particle size ≤0.075mm, glutinous rice flour, sweet potato flour, wheat starch, and wheat dextrin are sieved through an 80-mesh sieve, and white sugar, soy sauce powder, pepper powder, edible salt, and monosodium glutamate are crushed into fine powder and set aside. 2.2 Compounding and puffing: Xanthan gum, glutinous rice flour, sweet potato flour, wheat starch, and wheat dextrin are mixed evenly, and an appropriate amount of drinking water is added to make a blended material. After wet extrusion granulation, it is puffed under high temperature and high pressure to obtain compound powder. 2.3 Cooking and mixing: The compound powder is baked and cooked, then cooled and mixed with white sugar, soy sauce powder, pepper powder and salt to obtain the seasoning packet; S3: Preparation of seasoning packet: Crush the spices, mix them evenly with food additives, edible salt and monosodium glutamate, and stir until the color is uniform to obtain the seasoning packet; S4: Preparation of vegetable packs: After pre-treating coriander, carrots, scallion leaves and seaweed, freeze-dry them, mix them evenly with edible salt, and package them to obtain vegetable packs; S5: Preparation of oil packets: Fry scallion segments in heated cooked vegetable oil, filter to obtain vegetable scallion oil, and package to obtain oil packets; S6: Finished product assembly: Seal and package the dough, seasoning packet, condiment packet, vegetable packet, and oil packet. Once they pass inspection, they are considered finished products.

[0012] Further, in step 2.2, the mass ratio of xanthan gum, starch and water is 1:(0.2~0.3); the particle size of the granules obtained by wet extrusion granulation is ≤0.38mm; the high temperature and high pressure puffing is to heat and pressurize to 13~17 bar, maintain the pressure for 4~6 minutes, and then quickly depressurize and puff.

[0013] Furthermore, in step 2.3, the baking temperature is 100~110℃ and the baking time is 15~20min; in step 4, the freeze-drying temperature is -60~-70℃ and the vacuum degree is 0.092~0.100MPa.

[0014] Furthermore, the method for preparing the braised noodles is as follows: Dissolve the seasoning packet in 400g of boiling water above 100℃, add the noodles, vegetable packet, and oil packet, let stand for 10-15 minutes, add the seasoning packet and stir well before eating.

[0015] The beneficial effects of this invention are as follows: 1. The instant braised noodles of the present invention do not require cooking. They can be eaten simply by steeping them in 100°C boiling water for 10-15 minutes, which greatly saves eating time and meets the needs of modern consumers for convenience. At the same time, it solves the technical problem that traditional braised noodles cannot be quickly prepared and eaten, realizing convenient and easy production and consumption of braised noodles, and filling the gap in the market for convenient braised noodle products.

[0016] 2. The noodle formula of this invention is scientific and reasonable. Through the synergistic effect of wheat flour, gluten, and starch, combined with specific cooking and drying processes, the noodles have a chewy and elastic texture after being brewed, and are not easily softened, thus restoring the taste of traditional braised noodles. At the same time, the addition of highly stable gardenia yellow as a natural pigment replaces artificial synthetic pigments, making it safer to eat. Furthermore, through the encapsulation treatment with a protective agent and microwave coloring process, the noodle color is uniform and stable, and it is not easy to fade, which enhances the product's appearance and solves the problems of unstable color and insufficient safety of existing instant noodles.

[0017] 3. This invention comprises a seasoning packet, a condiment packet, a vegetable packet, and an oil packet, which work together synergistically. The seasoning packet undergoes cooking and puffing treatment, resulting in good xanthan gum dispersion and solubility, allowing it to dissolve quickly to form a uniform and viscous braising liquid, preventing the braising liquid from separating or becoming cloudy. The condiment packet uses a blend of various spices, resulting in a rich and layered flavor that can recreate the traditional braised noodle taste. The vegetable packet makes the product more nutritionally balanced. The oil packet is made with cooked vegetable oil and scallions, providing a rich aroma and further enhancing the flavor of the braised noodles, thus solving the problems of monotonous flavor and unbalanced nutrition in existing instant noodles.

[0018] 4. The proportions of each component in this invention are scientific, the compatibility of each ingredient packet is good, there are no problems such as insufficient dissolution or clumping during the brewing process, resulting in a good eating experience; moreover, all raw materials are food-grade, safe and additive-free, suitable for all types of people, and have broad market prospects. Attached Figure Description

[0019] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as a limitation of the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0020] Figure 1 This is a flowchart illustrating the overall preparation process of the instant braised noodles of the present invention. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations. Example

[0022] A type of instant braised noodles, comprising noodle cake, seasoning powder packet, seasoning packet, vegetable packet, and oil packet, wherein the components are composed of the following parts by weight: For the dough: 60g wheat flour, 0.24g wheat gluten, 1.3g salt, 0.76g gardenia yellow, 2.6g corn starch, 4g soybean oil, and appropriate amount of drinking water; Seasoning packet: 1g white sugar, 2.6g soy sauce powder, 2.9g pepper powder, 3.7g salt, 0.9g xanthan gum, 3.8g glutinous rice flour, 4.3g sweet potato flour, 2.9g wheat starch, 1.4g wheat dextrin, 0.7g monosodium glutamate; Seasoning packet: 3.1g salt, 4.6g spices, 1.2g food additives; the food additives include 0.8g monosodium glutamate and 0.4g disodium 5'-ribonucleotides; the spices consist of 1.2g star anise, 0.8g cinnamon, 0.8g Sichuan peppercorns, 0.4g bay leaves, and 0.8g fennel seeds; Vegetable packet: 3.1g, consisting of 0.62g coriander, 0.93g carrot, 0.62g seaweed, 0.62g dried scallion leaves, and 0.31g salt; Oil packet: 3.1g, made from 2.8g of cooked soybean oil and 0.3g of scallions.

[0023] The above method for preparing instant braised noodles includes the following steps: Step 1: Preparation of the dough 1.1 Raw material pretreatment: Wheat flour, wheat gluten, corn starch, and salt were sieved through a 100-mesh sieve to remove impurities and were set aside. Gardenia yellow and the protective agent were mixed at a mass ratio of 1:1 and ultrasonically mixed at a power of 650W for 25 minutes. Then, the mixture was spray-dried at an inlet air temperature of 125℃ and an outlet air temperature of 75℃ to obtain a highly stable gardenia yellow pigment powder and set aside. The protective agent consisted of 0.5 parts disodium EDTA, 1.5 parts licorice extract, 3.5 parts bamboo leaf antioxidant, 0.3 parts sodium citrate, 2.2 parts citric acid, and 1.5 parts potassium chloride. 1.2 Dough preparation: Put the pre-treated wheat flour, gluten, corn starch, and salt into a dough mixer and mix well. Add the prepared high-stability gardenia yellow pigment powder, and then slowly add an appropriate amount of drinking water. Mix and knead the dough. The kneading temperature should be controlled at 28℃ and the kneading time should be 18 minutes to form a dough that is uniform in texture, free of granules, and non-sticky. 1.3 Rolling and cutting: Let the kneaded dough rest and rise for 12 minutes, put it into a rolling mill, roll it into a dough sheet with a thickness of 1.2 mm, and cut it into noodles with a width of 2.5 mm using a cutting machine; 1.4 Cooking and Drying: Place the cut noodles in a steamer and steam at 98℃ for 9 minutes. After they are fully cooked, place them in a dryer and dry with hot air at 65℃ for 2.5 hours until the moisture content of the noodles drops to 9%. 1.5 Pressing and Shaping: Place the dried noodles into a cake press and press them into round cooked noodle cakes with a diameter of 9cm and a thickness of 1.1cm. After pressing and shaping, microwave them at 160℃ for 1 minute and set aside.

[0024] Step 2: Preparation of the mixing packet 2.1 Raw material pretreatment: Xanthan gum is pulverized to a particle size ≤0.075mm and set aside; glutinous rice flour, sweet potato flour, wheat starch, and wheat dextrin are sieved through an 80-mesh sieve to remove impurities and set aside; white sugar, soy sauce powder, pepper powder, edible salt, and monosodium glutamate are pulverized into fine powder and set aside. 2.2 Compounding and Extrusion: The pretreated xanthan gum, glutinous rice flour, sweet potato flour, wheat starch, and wheat dextrin were mixed evenly, and an appropriate amount of drinking water was added to form a blend. The mass ratio of xanthan gum, starch, and water was 1:0.25. The blend was then wet-extruded to obtain particles with a particle size ≤0.38mm. The particles were then subjected to high-temperature and high-pressure extrusion treatment. After heating and pressurizing to 15 bar, heating was stopped and the pressure was maintained for 5 minutes. The pressure was then quickly released and extruded to obtain the extruded compound powder. 2.3 Cooking and mixing: Place the puffed compound powder into an oven and bake at 105℃ for 18 minutes. After cooling to room temperature, add the reserved white sugar, soy sauce powder, pepper powder, salt, and MSG, and stir well to obtain the seasoning packet. 2.4 Packaging: Seal the powder packets in 32g / bag packaging for later use.

[0025] Step 3: Preparation of the seasoning packet 3.1 Raw material pretreatment: Mix and grind the spices, pass them through an 80-mesh sieve, and set aside; mix monosodium glutamate and disodium 5'-ribonucleotide evenly and set aside; 3.2 Mixing: Put the spices, food additives, and salt into a mixer and stir well. Continue stirring until the color is uniform to obtain the seasoning packet. 3.3 Packaging: Seal the seasoning packets in 11g / bag packages for later use.

[0026] Step 4: Preparation of Vegetable Packets 4.1 Raw material pretreatment: Select fresh coriander, carrots, and scallion leaves, wash them thoroughly, and remove impurities; cut carrots into 0.8cm cubes, and coriander and scallion leaves into 1.5cm sections; wash seaweed thoroughly, drain the water, and tear it into small pieces; 4.2 Drying: The pretreated vegetables are placed in a freeze vacuum dryer and freeze-dried at a temperature of -65℃ and a vacuum degree of 0.096MPa until the moisture content drops to 6% to obtain dried vegetable products; 4.3 Mixing and Packaging: Mix the dried vegetables with edible salt evenly, seal and package them in 3.1g / bags to obtain vegetable packs for later use.

[0027] Step 5: Preparation of the oil packet 5.1 Raw material pretreatment: Wash the scallions thoroughly and cut them into 0.8cm sections; heat the soybean oil to 65℃ and set aside. 5.2 Preparation of vegetable scallion oil: Put scallion segments into heated soybean oil and fry over low heat for 4 minutes until the scallion segments turn golden yellow and have a strong aroma. Turn off the heat and let it cool to room temperature. Filter to remove the scallion segments to obtain vegetable scallion oil. 5.3 Packaging: Seal the vegetable onion oil into 3.1g / bags to obtain oil packets for later use.

[0028] Step 6: Assembly of finished product Place the noodles, seasoning packet, condiment packet, vegetable packet, and oil packet together in a sealed packaging bag, seal the package, and after passing inspection, it becomes the finished instant braised noodles.

[0029] Step 7: Preparation and Consumption Method Take one packet of ready-made instant braised noodles, open the sealed packaging bag, pour the seasoning packet into a container, add 400g of boiling water above 100℃, and stir well; add the noodles, vegetable packet and oil packet, cover and let stand for 12 minutes; add the seasoning packet, stir well, and it is ready to eat.

[0030] The instant braised noodles prepared in this embodiment have a uniform golden color, and after being brewed, they are chewy and not mushy; the braising liquid is thick and uniform without layering, and has a rich and layered flavor; the dried vegetables are tender after rehydration and have a balanced nutritional profile; the overall flavor is close to that of traditional braised noodles, and it is convenient to eat, safe, and has a shelf life of up to 18 months. Example

[0031] A type of instant braised noodles, comprising noodle cake, seasoning powder packet, seasoning packet, vegetable packet, and oil packet, wherein the components are composed of the following parts by weight: For the dough: 60g wheat flour, 0.24g wheat gluten, 1.3g salt, 0.76g gardenia yellow, 2.6g potato starch, 4g peanut oil, and appropriate amount of drinking water; Seasoning packet: 1g white sugar, 2.6g soy sauce powder, 2.9g pepper powder, 3.7g salt, 0.9g xanthan gum, 3.8g glutinous rice flour, 4.3g sweet potato flour, 2.9g wheat starch, 1.4g wheat dextrin, 0.7g monosodium glutamate; Seasoning packet: 3.1g salt, 4.6g spices, 1.2g food additives; the food additives include 0.6g monosodium glutamate and 0.6g disodium 5'-inosinate; the spices consist of 1.38g star anise, 0.92g cinnamon, 0.92g Sichuan peppercorns, 0.46g bay leaves, and 0.92g fennel seeds; Vegetable packet: 3.1g, consisting of 0.62g coriander, 0.93g carrot, 0.62g seaweed, 0.62g dried scallion leaves, and 0.31g salt; Oil packet: 3.1g, made from 2.9g of cooked peanut oil and 0.2g of scallions.

[0032] The method for preparing the above-mentioned instant braised noodles is the same as in Example 1, except for the following steps: In step 1, the gardenia yellow protective agent consists of 0.3 parts disodium EDTA, 1 part licorice extract, 2 parts bamboo leaf antioxidant, 0.1 parts sodium citrate, 2 parts citric acid, and 2.4 parts potassium sorbate; the spray drying inlet air temperature is 120℃ and the outlet air temperature is 60℃; the ultrasonic power is 600W and the ultrasonic time is 20min; the dough mixing temperature is 25℃ and the dough mixing time is 15min; the steaming temperature is 95℃ and the steaming time is 8min; the drying temperature is 60℃ and the drying time is 2h; the moisture content of the dough is reduced to 8%; after pressing and shaping, the microwave treatment temperature is 160℃ and the time is 1min.

[0033] In step 2, the mass ratio of xanthan gum, starch, and water is 1:0.2; high temperature and high pressure puffing heating is increased to 13 bar and maintained for 4 minutes; baking temperature is 100℃ and baking time is 15 minutes; the powder packet is packaged in 30g bags.

[0034] In step 4, the freeze-drying temperature is -60℃ and the vacuum degree is 0.092MPa, reducing the moisture content of the dried vegetable products to 5%.

[0035] In step 5, heat the cooked peanut oil to 60°C and fry the scallion segments for 3 minutes.

[0036] In step 7, the settling time is 10 minutes.

[0037] The instant braised noodles prepared in this embodiment have a uniform color, a chewy texture after being brewed, a thick and stable braising sauce, a rich braised flavor, tender vegetables, balanced nutrition, are convenient to eat, and have a shelf life of up to 12 months. Example

[0038] A type of instant braised noodles, comprising noodle cake, seasoning powder packet, seasoning packet, vegetable packet, and oil packet, wherein the components are composed of the following parts by weight: For the dough: 60g wheat flour, 0.24g wheat gluten, 1.3g salt, 0.76g gardenia yellow, 1.3g corn starch, 1.3g potato starch, 4g rapeseed oil, and appropriate amount of drinking water; Seasoning packet: 1g white sugar, 2.6g soy sauce powder, 2.9g pepper powder, 3.7g salt, 0.9g xanthan gum, 3.8g glutinous rice flour, 4.3g sweet potato flour, 2.9g wheat starch, 1.4g wheat dextrin, 0.7g monosodium glutamate; Seasoning packet: 3.1g salt, 4.6g spices, 1.2g food additives; the food additives include 0.9g monosodium glutamate and 0.3g disodium 5'-inosinate; the spices consist of 1.15g star anise, 0.92g cinnamon, 0.92g Sichuan peppercorns, 0.46g bay leaves, and 0.92g fennel seeds; Vegetable packet: 3.1g, consisting of 0.62g coriander, 0.93g carrot, 0.62g seaweed, 0.62g dried scallion leaves, and 0.31g salt; Oil packet: 3.1g, made from 2.7g of cooked rapeseed oil and 0.4g of scallions.

[0039] The method for preparing the above-mentioned instant braised noodles is the same as in Example 1, except for the following steps: In step 1, the gardenia yellow protective agent is composed of 0.75 parts disodium EDTA, 2 parts licorice extract, 5 parts bamboo leaf antioxidant, 0.45 parts sodium citrate, 2.4 parts citric acid, and 4.8 parts potassium chloride; the spray drying inlet air temperature is 130℃ and the outlet air temperature is 85℃; the ultrasonic power is 700W and the ultrasonic time is 30min; the dough mixing temperature is 30℃ and the dough mixing time is 20min; the steaming temperature is 100℃ and the steaming time is 10min; the drying temperature is 70℃ and the drying time is 3h; the moisture content of the dough is reduced to 10%; after pressing and shaping, the microwave treatment temperature is 160℃ and the time is 1min.

[0040] In step 2, the mass ratio of xanthan gum, starch, and water is 1:0.3; high temperature and high pressure puffing heating is increased to 17 bar and maintained for 6 minutes; baking temperature is 110℃ and baking time is 20 minutes; the powder packet is packaged in 35g bags.

[0041] In step 4, the freeze-drying temperature is -70℃ and the vacuum degree is 0.100MPa, reducing the moisture content of the dried vegetable products to 8%.

[0042] In step 5, heat the cooked rapeseed oil to 70°C and fry the scallion segments for 5 minutes.

[0043] In step 7, the settling time is 15 minutes.

[0044] The instant braised noodles prepared in this embodiment have a bright and uniform color, a chewy and springy texture after being brewed, a rich and flavorful braising sauce, good rehydration of vegetables, are nutritious, convenient to eat, and have a shelf life of up to 18 months.

[0045] Comparative test The instant braised noodles prepared in Example 1 of this invention were compared with ordinary instant noodles and traditional braised noodles (cooked) on the market. The comparison items included taste, flavor, brewing time, nutritional components, and color stability. The specific comparison results are shown in the table below:

[0046] As can be seen from the above comparative experiments, the instant braised noodles of the present invention are similar to traditional braised noodles (cooked) in terms of taste, flavor and nutritional components, and can restore the characteristics of traditional braised noodles. At the same time, the brewing time is much shorter than the preparation time of traditional braised noodles, and the convenience is comparable to ordinary instant noodles. Moreover, it is superior to ordinary instant noodles in terms of color stability and nutritional balance, which solves the shortcomings of the prior art and has significant advantages.

[0047] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A type of instant braised noodles, characterized in that, The product includes a dough packet, a seasoning packet, a vegetable packet, and an oil packet, all in the following weight proportions: For the dough: 60 parts wheat flour, 0.24 parts wheat gluten, 1.3 parts salt, 0.76 parts gardenia yellow, 2.6 parts starch, 4 parts vegetable oil, and appropriate amount of drinking water; Seasoning packet: 1 part white sugar, 2.6 parts soy sauce powder, 2.9 parts pepper powder, 3.7 parts salt, 0.9 parts xanthan gum, 3.8 parts glutinous rice flour, 4.3 parts sweet potato flour, 2.9 parts wheat starch, 1.4 parts wheat dextrin, 0.7 parts monosodium glutamate; Seasoning packet: 3.1 parts salt, 4.6 parts spices, and 1.2 parts food additives; the food additives include monosodium glutamate and disodium 5'-inosinate; Vegetable package: 3.1 portions, wherein the vegetable package is a dried vegetable product, including coriander, carrot, seaweed, dried scallion leaves and edible salt; Oil packet: 3.1 parts, wherein the oil packet is vegetable scallion oil, which is made from cooked vegetable oil and scallions.

2. The instant braised noodles according to claim 1, characterized in that, The xanthan gum in the mixing packet has a particle size ≤0.075mm and has undergone wet extrusion granulation and high-temperature and high-pressure puffing treatment. The mass ratio of xanthan gum to starch in the mixing packet is 1:14~1:

16. The starch is a mixture of glutinous rice flour, sweet potato flour and wheat starch.

3. The instant braised noodles according to claim 1, characterized in that, The spices are made by mixing and grinding star anise, cinnamon, Sichuan pepper, bay leaves and fennel in a weight ratio of 3:2:2:1:2, and then passing the mixture through an 80-mesh sieve. The cooked vegetable oil is one of soybean oil, peanut oil or rapeseed oil.

4. The instant braised noodles according to claim 1, characterized in that, The dried vegetables in the vegetable package are made using a freeze-drying process and have a moisture content of 5-8%.

5. A method for preparing instant braised noodles as described in any one of claims 1 to 4, characterized in that, Includes the following steps: S1: Preparation of dough 1.1 Raw material pretreatment: Wheat flour, wheat gluten, starch, and salt were sieved through a 100-mesh sieve and set aside; Gardenia yellow and protective agent were mixed at a mass ratio of 1:1, ultrasonically mixed, and then spray-dried to obtain highly stable gardenia yellow pigment powder and set aside. 1.2 Dough preparation: Mix the pretreated wheat flour, gluten, starch, and salt evenly, add high-stability gardenia yellow pigment powder and an appropriate amount of drinking water, stir and knead the dough at a temperature of 25~30℃ for 15~20 minutes to form a uniform dough. 1.3 Rolling and cutting: Let the dough rest and rise for 10-15 minutes, roll it into dough pieces, and cut it into noodles; 1.4 Cooking and Drying: Steam the noodles for 8-10 minutes, then dry them with hot air until the moisture content is 8-10%; 1.5 Pressing and shaping: Press the dried noodles into cooked noodle cakes, microwave them, and set aside. S2: Preparation of the mixing packet 2.1 Raw material pretreatment: Xanthan gum is crushed to a particle size ≤0.075mm, glutinous rice flour, sweet potato flour, wheat starch, and wheat dextrin are sieved through an 80-mesh sieve, and white sugar, soy sauce powder, pepper powder, edible salt, and monosodium glutamate are crushed into fine powder and set aside. 2.2 Compounding and puffing: Xanthan gum, glutinous rice flour, sweet potato flour, wheat starch, and wheat dextrin are mixed evenly, and an appropriate amount of drinking water is added to make a blended material. After wet extrusion granulation, it is puffed under high temperature and high pressure to obtain compound powder. 2.3 Cooking and Mixing: The compound powder is baked and cooked, then cooled and mixed with sugar, soy sauce powder, pepper powder, salt and MSG to obtain the seasoning packet; S3: Preparation of seasoning packet: Crush the spices, mix them evenly with food additives and edible salt, and stir until the color is uniform to obtain the seasoning packet; S4: Preparation of vegetable packs: After pre-treating coriander, carrots, scallion leaves and seaweed, freeze-dry them, mix them evenly with edible salt, and package them to obtain vegetable packs; S5: Preparation of oil packets: Fry scallion segments in heated cooked vegetable oil, filter to obtain vegetable scallion oil, and package to obtain oil packets; S6: Finished product assembly: Seal and package the dough, seasoning packet, condiment packet, vegetable packet, and oil packet. Once they pass inspection, they are considered finished products.

6. The manufacturing method according to claim 5, characterized in that, In step 2.2, the mass ratio of xanthan gum, starch and water is 1:(0.2~0.3); the particle size of the granules obtained by wet extrusion granulation is ≤0.38mm; the high temperature and high pressure puffing is to heat and pressurize to 13~17 bar, maintain the pressure for 4~6 min, and then quickly depressurize and puff.

7. The manufacturing method according to claim 5, characterized in that, In step 2.3, the baking temperature is 100~110℃ and the baking time is 15~20min; in step 4, the freeze-drying temperature is -60~-70℃ and the vacuum degree is 0.092~0.100MPa.

8. The manufacturing method according to claim 5, characterized in that, The preparation method for the instant braised noodles is as follows: Dissolve the seasoning packet in 400g of boiling water above 100℃, add the noodles, vegetable packet, and oil packet, let stand for 10-15 minutes, add the seasoning packet and stir well before eating.

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