21 results about "Fried noodles" patented technology

The application discloses a black tea hotpot small noodle and a preparation method thereof, and belongs to the field of instant food processing. The small noodle comprises hot air dried instant noodle, Chongqing old hotpot condiment and vegetable bag; instant noodle raw materials contain black tea and noodle liquid, acetic ester starch and hydroxypropyl starch; the hotpot condiment contains Jinjunmei tea leaves; during preparation, noodles are made of black tea and noodle liquid; when the condiment is fried, tea oil inclusions are prepared by mixing and infiltrating Jinjunmei black tea extraction liquid and vegetable oil, the tea oil inclusions are added when the temperature is lowered to 85-90 DEG C in the late frying stage, and the tea oil inclusions are added in batches. The application significantly improves the rehydration of non-fried noodles by the cooperation of double modified starch and trehalose, prevents the paste soup and oxidation of tea polyphenols, simultaneously innovatively adopts the tea oil embedding and batch fragrance extraction process, deeply fuses the black tea aromatic substances and the beef tallow fragrance, effectively neutralizes the spicy and greasy, and the flavor is harmonious and mellow.

The objective is to provide instant fried noodles with excellent resilience. [Solution] By including one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch, and an alginate ester, and by setting the expansion rate of the noodle strands to 180% or more and less than 400%, it is possible to provide fried noodles that can be restored even when using water at 30°C or below and have a good texture. It is preferable that the one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch according to the present invention are included in an amount of 10 to 100% by weight relative to the weight of the main raw material flour.

This invention provides a self-service fried noodle, fried rice, and fried rice noodle machine, comprising: a frame, a bowl rack, a conveying device, a bowl-retrieving gripper, a dispensing device, a frying device, a packaging device, an oil fume purification device, a cleaning device, a control device, and a touch screen. This invention achieves automated, on-the-spot frying and selling through an orderly operating process, allowing customers to enjoy freshly cooked dishes in just one minute. The oil fume purification device and electromagnetic heating technology create a low-smoke working environment, meeting the needs of green development. The heating mechanism drives the wok and stirring rod to rotate simultaneously, ensuring even heating of the ingredients and preventing them from burning, thus improving the taste and efficiency of the fried dishes. A front-mounted movable door facilitates the addition of ingredients and cleaning and maintenance of the machine, avoiding reduced lifespan due to frequent machine movement. Disposable bowls are used to hold semi-finished ingredients, and the bowls can be reused to hold finished dishes, reducing packaging waste and preventing food from coming into contact with other items, ensuring food safety and hygiene.

The present invention relates to a process for the production of a legume based instant fried noodle. In particularly the invention relates to a process for the production of a legume based instant fried noodle using sprouted legume flour, cereal flour, and wheat gluten.

This invention relates to the field of food processing technology and discloses a completely additive-free, non-fried convenience food and a multi-stage preservation process. The convenience food includes a non-fried noodle cake and a seasoning packet. The noodle cake is made solely from wheat flour and drinking water, without any added food additives. The seasoning packet includes chili oil and soup base packets, etc. The entire system is free of chemical preservatives, synthetic flavorings, artificial colors, and chemical flavor enhancers. This invention constructs a plant-based synergistic preservation system through a compound of natural spices, combined with a multi-stage preservation process of "gradient humidity-controlled drying, segmented temperature-controlled sterilization, aseptic filling, inert gas replacement, and high-barrier packaging." This solves the industry pain points of additive-free convenience foods, such as difficulty in maintaining shelf life at room temperature, easy oxidation and deterioration, and weak flavor. It achieves a room-temperature sealed shelf life of ≥10 months, while ensuring good rehydration of the noodle cake and a chewy texture, and a harmonious and rich flavor in the seasoning packet. It is suitable for large-scale industrial production and meets the needs of healthy consumers.

1. The name of the design product: packaging bag (black stir-fried noodles 1). 2. The use of the design product: the design product is used for packaging and storage of food. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a thin product, and the left view, right view, top view and bottom view are omitted.

The invention belongs to the technical field of food processing, and particularly relates to pepper soup rice dumplings and a preparation method thereof. The pepper soup glue pudding provided by the invention comprises the following raw materials in parts by weight: 0.8 part of aniseed, 0.5 part of black pepper, 0.2 part of pepper, 1.6 parts of salt, 0.3 part of monosodium glutamate, 0.3 part of white sugar, 0.4 part of chicken essence, 3 parts of corn starch, 3.5 parts of dark soy sauce, 1 part of ginger, 2 parts of cooking wine, 1 part of sesame oil, 0.5 part of vinegar, 6 parts of diced beef, 3 parts of gluten, 3 parts of agaric, 20 parts of quick-frozen oil, 5 parts of beef tallow, 5 parts of fried flour, 51 parts of first component water, 60 parts of glutinous rice flour and 240 parts of second component water. By adjusting the raw materials, the technical problem that the traditional pepper soup cannot be made into sweet soup balls on a machine can be solved, the original flavor of the raw materials can be fully released, the obtained pepper soup sweet soup balls with pepper soup flavor are unique in taste, have no obvious phenomena of cracking cores and powder removal after being frozen, have no soup mixing phenomenon during cooking, and enhance the market competitiveness of the product.

To provide instant fried noodles excellent in restorability.SOLUTION: Fried noodles contain one or more kinds of starch selected from the group consisting of etherified starch, acetylated starch, and waxy-starch, and an alginic ester, are restored even when using water at 30°C or less by bringing a swelling rate of the noodle lines to 180% or more and less than 400%, and have excellent palate feeling. The one or more kinds of starch selected from the group consisting of etherified starch, acetylated starch, and waxy-starch is contained preferably at 10-100 wt.% based on the weight of the main raw material powder.SELECTED DRAWING: Figure 2

1. The name of the design product: packaging bag (black stir-fried noodles 2). 2. The use of the design product: the design product is used for packaging and storage of food. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a thin product, and the left view, right view, top view and bottom view are omitted.

The present invention relates to a process for the production of an instant oil fried noodle. The oil used for frying the instant noodle comprises the fatty acids C16:0 in the range of 1 to 25 wt % (based on weight of total fat) and C18:1 in the range of 60 to 90 wt % (based on weight of total fat) and C18:2 in the range of 0.1 to 20 wt % (based on weight of total fat).

The utility model discloses a continuous electromagnetic noodle frying machine, and aims to solve the technical problem that local coking and adhesion are easy to occur in the conventional noodle frying machine. The noodle frying machine comprises a rack, a feeding mechanism, a noodle frying mechanism and a discharging mechanism, the noodle frying mechanism comprises a cylinder, a front mounting plate is arranged at the front end of the cylinder, a rear mounting plate is arranged at the tail end of the cylinder, the cylinder can rotate around the front mounting plate and the rear mounting plate, a push plate and a rotating brush are axially arranged in the cylinder, the push plate is arranged on the lower portion of the cylinder, and the rotating brush is arranged on the lower portion of the cylinder. The rotating brush comprises a first rotating shaft rotationally connected to the front mounting plate and the rear mounting plate and a plate body arranged on the first rotating shaft, the rotating brush is arranged on the upper portion of the barrel and comprises a second rotating shaft rotationally connected to the front mounting plate and the rear mounting plate and a brush body arranged on the second rotating shaft, and the brush body makes contact with the inner wall of the barrel. The powder heating device has the advantages that powder is effectively prevented from being adhered to the inner wall, heating is more uniform, and safety and stability are higher.

To provide a refrigerated or frozen stir-fried noodle that has fragrant flavor and grainy texture of fish egg when ready to eat.SOLUTION: The method for manufacturing refrigerated or frozen stir-fried noodle of the present invention includes 1) a stir-fry cooking step of mixing and stirring a first sauce with a pregelatinized noodle to yield a stir-fried noodle dressed with sauce, 2) a topping step of topping the sauce-dressed stir-fried noodle with a second sauce containing boil-cooked fish egg without mixing or stirring, and (3) a step of refrigerating or freezing the sauce-dressed stir-fried noodle topped with the second sauce.SELECTED DRAWING: None

The invention relates to sea-buckthorn fried noodles and a cooking method thereof. The cooking method comprises the following steps: step 1, preparing noodles, namely kneading flour, sea-buckthorn juice, salt and clear water; step 2, drawing the noodles into noodles, and uniformly spraying a trehalose solution after drawing; step 3, thoroughly cooking the noodles, fishing out the noodles, immediately soaking the noodles in a weakly alkaline sodium carbonate solution, fishing out the noodles, and cutting the noodles into sections; step 4, after the noodles are drained, spraying sea-buckthorn juice, and after the sea-buckthorn juice is uniformly sprayed, spreading and standing; step 5, uniformly brushing a thin layer of edible oil on the surfaces of the noodles, and putting the noodles into a constant-temperature box for standing; step 6, a 160-DEG C high-temperature shaping stage, a 110-DEG C medium-temperature flavoring stage and a 70-DEG C low-temperature fresh-keeping stage; and step 7, after stir-frying is completed, taking out the noodle containing plate which is refrigerated to 4 DEG C in advance, and rapidly containing the sea-buckthorn stir-fried noodles. The method solves the problems that sea-buckthorn fruit acid destroys the chewiness of the noodles, sea-buckthorn nutrition is lost at high temperature, and the sea-buckthorn flavor conflicts with the scorch aroma of the noodles.

Frying is performed in two stages so as to dip a retainer in frying oil at a prescribed dipping ratio and then to dip the whole of the retainer in the frying oil, and in addition, flow rates of the frying oil supplied from an upstream side and a downstream side of a frying oil tank and a surface level of the frying oil are controlled. Therefore, a noodle lump can be prevented from peeling off and floating from the bottom of the retainer before fixing the shape of the noodle lump due to a pressure applied by the frying oil so as not to impair the shape of the noodle lump, and as a result, frying efficiency or production efficiency can be improved. Besides, a noodle lump that has a very small number of coarse or dense portions in a distribution of noodle strings can be stably produced.

1. Name of the designed product: packing bag (sauce for fried noodles). 2. Use of the designed product: for food packing. 3. Design points of the designed product: combination of patterns and colors. 4. Picture or photo showing the design points: design 1 front view. 5. The claimed design contains colors. 6. The designed product is thin, and the left view, right view, top view and bottom view are omitted. 7. Design 1 is designated as the basic design.

The present application relates to the field of food technology, and more particularly to a flavor sauce for fried noodles and a preparation method thereof. The present application combines four kinds of sauces, namely, broad bean sauce, soybean sauce, zhuhou sauce and sweet flour paste, in a reasonable proportion. The salty and spicy flavor of the broad bean sauce, the mellow flavor of the soybean sauce, the sweet and spicy flavor of the zhuhou sauce and the sweet and moist flavor of the sweet flour paste are combined to form a three-dimensional and coordinated sauce flavor. The flavors of the four kinds of sauces penetrate and gain from each other through a reasonable preparation method, so that the salty, sweet, fresh and fragrant flavors are released one after another after the finished sauce is put into the mouth, forming a rich and layered flavor. The present application realizes perfect balance of taste through reasonable selection of raw materials and preparation process, and the taste is balanced and oily without being greasy.

[Problem] The purpose of the inventors of the present invention is to provide instant noodles having good texture, saltiness and frying aroma even when the content of sodium is reduced. [Solution] The present inventors conducted intensive research on a substance for mitigating the reduction of flavor that occurs when the sodium content of soup base used for instant noodles is reduced. The present inventors have found that it is possible to provide instant fried noodles having an excellent salty taste and a good frying aroma while suppressing the amount of sodium used by containing 2-acetyl-1-pyrroline, and have completed the invention. In addition, it is recognized that the flavor improving effect is enhanced by adding an aliphatic aldehyde or isothiocyanate to 2-acetyl-1-pyrroline.

The utility model provides an automatic cleaning device for a fried noodle box, which belongs to the technical field of food processing equipment and comprises a support plate, a support shaft, a scraper, a spray pipe and a high-pressure water pump. According to the automatic cleaning device for the fried noodle box, the supporting plate is installed on the outer side of the conveying belt, the scraping plate is installed on the supporting plate through the supporting shaft, the spraying pipe is installed on the scraping plate, and the high-pressure water pump conveys high-pressure water to the spraying pipe through the water pipe. When the noodle box is driven by the conveying belt to move, coke residues on the noodle box are scraped off by the scraping plate firstly, then high-pressure water is sprayed to the noodle box by the spraying pipe, and the coke residues fall down through meshes in the noodle box under the action of the high-pressure water, so that the noodle box is automatically cleaned, manual operation is not needed, the labor intensity is reduced, and the production efficiency is improved.

A method for producing an instant fried noodle, comprising: a dough preparation step of preparing a dough by adding water to a raw material powder and kneading; characterised by: a noodle forming step comprising extrusion of the dough through a heated die to fry the dough to provide the instant fried noodle; wherein the dough preparation step comprises including a fat or oil in the dough.

This invention relates to the field of machinery manufacturing technology for bowl-shaped foods such as non-fried noodles, rice noodles, and vermicelli. Specifically, it discloses an airflow rotating disc, including a rotating disc body. The upper center of the rotating disc body has a central hole connected to a rotating shaft. Multiple air-blowing holes, spaced apart circumferentially from top to bottom and outwards, are arranged around the rotating disc body. The upper part of each air-blowing hole communicates with the central hole through a connecting hole, and the lower part of each air-blowing hole extends to the bottom surface of the rotating disc body. The bottom surface of the rotating disc body has a groove located inside the air outlet, the shape of which is adapted to the top shape of the bowl-shaped material to be shaped. This invention also discloses an airflow shaping machine, including a frame and an airflow shaping device. The frame is equipped with a translational device for driving the airflow shaping device horizontally and a lifting device for driving the airflow shaping device vertically. The airflow shaping device includes the airflow rotating disc described in any of the preceding claims. The application of this invention can improve the regularity of bowl-shaped noodle or vermicelli cakes, completely solving problems such as circumferential stripes and fuzzy textures in some bowl-shaped foods.