55 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 invention relates to the technical field of pancake making, in particular to a system for making fried pancakes, which comprises a noodle cooking mechanism, a cooling mechanism, an aging mechanism, a frying mechanism and a deoiling mechanism, the noodle cooking mechanism is used for cooking noodles with water; the cooling mechanism is used for cooling the noodles boiled by the noodle cooking mechanism; the aging mechanism is used for aging the noodles cooled by the cooling mechanism; the frying mechanism is used for frying and shaping the noodles aged by the aging mechanism into cakes; the deoiling mechanism is used for deoiling the dough cakes which are fried and shaped by the frying mechanism; according to the present invention, the whole automation degree is high, the manual mode can be replaced so as to automatically make the noodles into the noodle cake, such that the workload of the operator can be substantially reduced, the operator does not easily feel tired, the noodle cake production efficiency can be substantially improved, and the noodle cake production apparatus can be well suitable for the production of the large batch of the noodle cakes.

The present invention relates to a composition and process for the production of a water- soluble dietary fibre containing instant oil fried noodle. In particularly the invention relates to a process for the production of a water-soluble dietary fibre containing instant oil fried noodle using a pre-blend of wheat flour and water-soluble dietary fibre.

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.

The utility model relates to the technical field of mechanical manufacturing of bowl food such as non-fried noodles, rice noodles and vermicelli, and particularly discloses an intelligent follow-up airflow shaping machine which comprises a rack, an airflow shaping device, a controller and a signal device. The signal device comprises a first sensor and a second sensor, the first sensor is used for collecting a conveying distance signal of the drying line, and the second sensor is used for collecting a conveying speed signal of the drying line; the controller is connected with the first sensor and controls the translation device to trigger operation according to a signal of the first sensor, and the controller is connected with the second sensor and controls the translation device and the drying line to move synchronously according to a signal of the second sensor. The intelligent follow-up airflow shaping machine can accurately follow and shape bowl-packed non-fried flour cakes, rice flour and vermicelli in the conveying process, and has the advantages of being low in failure rate, high in accuracy and capable of saving cost.

The utility model discloses a non-fried dough cake drying mould convenient to take, and relates to the technical field of dough cake production devices, the non-fried dough cake drying mould specifically comprises a liftable panel and a plurality of supporting tables used for supporting dough cakes, a plurality of storage barrels matched with the supporting tables are fixed at the bottom of the panel, the supporting tables are located in the storage barrels, and the supporting tables are fixed on the panel. The panel is arranged on the supporting table and can extend out of the upper portion of the panel when the panel descends, supporting columns are fixed to the bottom of the supporting table and fixed to a base, and a locking mechanism for fixing the panel when the panel ascends to the highest position is arranged between the panel and the base. According to the utility model, the panel is pressed down to enable the flour cakes on the supporting table to leak out of the upper part of the panel, and at the moment, the flour cakes are directly taken away manually, so that the problem that the flour cakes are broken during direct dumping in the prior art is effectively avoided.

The invention relates to the technical field of black pepper juice processing, in particular to a black pepper juice preparation method which comprises the following preparation steps: preparing beef paste: roasting beef, grinding and mincing, and uniformly mixing with water to obtain the beef paste for later use; frying the fried flour, namely stir-frying the vegetable oil, the hydroxy propyl distarch phosphate and the low-gluten flour to obtain the fried flour for later use; preparing a mixture: stir-frying vegetable oil, fried minced garlic, fried onion and black pepper to obtain the mixture; and preparing black pepper juice: mixing water, the beef paste and the mixture, boiling until boiling, adding white pepper, tomato paste, table salt, monosodium glutamate, chicken powder, sugar, delicate flavor juice and dark soy sauce, uniformly stirring, adding fried flour, and uniformly stirring to obtain the black pepper juice. By means of the process, standardization of black pepper juice production is achieved, the production efficiency is improved, and the flavor and taste of the black pepper juice are guaranteed while the stable quality of each batch of products is guaranteed.

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.

To provide a production method of instant fried Chinese noodles excellent in flavor and restorability, and suppressed in brine burning and browning of noodles with time.SOLUTION: Instant fried Chinese noodles suppressed in brine burning even when an amount of brine is high, and browning of noodles with time, and excellent in flavor and restorability are produced by: making noodle ribbons from noodle dough containing 0.4-2.5 wt.% of brine based on a weight of main raw material powder; pregelatinizing the noodle ribbons if necessary; and decompression-frying the noodle ribbons in fry oil at a temperature of 120°C or less to make instant fried noodles.SELECTED DRAWING: None

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.

The utility model provides a miniature non-fried noodle drying device, which belongs to the technical field of food processing equipment and comprises a cabinet body, an upper air inlet pipe, a lower air inlet pipe and an air outlet pipe. A drying chamber is arranged in the cabinet body, an upper partition plate and a lower partition plate are fixedly installed in the drying chamber and divide an inner cavity of the drying chamber into an upper cavity body, a drying cavity and a lower cavity body from top to bottom, a first ventilation opening is formed in the upper partition plate, a second ventilation opening is formed in the lower partition plate, and a storage rack used for storing dough blocks is installed in the drying cavity. The upper air inlet pipe is communicated with the upper cavity, the lower air inlet pipe is communicated with the lower cavity, and the air outlet pipe is communicated with the drying cavity. According to the miniature non-fried noodle drying device, noodle blocks on the storage rack are dried at the same time from the upper portion and the lower portion, so that the noodle blocks are dried more evenly, and the problem that wet cores exist in the noodle blocks is solved.

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 method for manufacturing oil-fried noodles containing high protein and having improved reconstitutability and to oil-fried noodles manufactured thereby, wherein pea powder powdered through a high temperature and high pressure extrusion process is used to supply plant-based protein having a high absorption rate in the body, acid-treated gluten is used to enable moisture to easily penetrate into the noodles, thereby achieving a soft but firm texture, and pores are formed on the surface of the noodles in an oil-frying process by spraying an emulsifier dilution onto the noodles so as to facilitate hot water penetration during cooking, thereby enabling users to enjoy oil-fried noodles containing high protein and having improved reconstitutability.

1. The name of the product of this design: Instant noodle cover film (1 and a half buckets of fried noodles). 2. The purpose of this design product: used for barrel surface sealing. 3. The design key point of this appearance design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: Main view of Design 1. 5. This design product is a flat product and other views are omitted. 6. Designate Design 1 as the base design.

[Problem] To produce non-fried noodles having a texture like fresh-type noodles. [Solution] Provided is a method enabling the production of non-fried noodles having a texture close to that of fresh-type noodles such that the surface is tender while being moderately firm and the core has a moderately cooked feel. The method includes: mixing raw material powder and mixing water to prepare a noodle dough; preparing noodle dough sheets from the prepared noodle dough and rolling and cutting the noodle dough sheets into noodle strands; and treating the noodle strands with hot water, following steaming in superheated steam and drying. The noodle strands after steaming are preferably exposed to a seasoning liquid at 40-100°C, and the steamed noodle strands are preferably dried without being water-cooled. The hot water in the hot water treatment preferably contains a loosening agent.

To provide full scale frozen fried noodle with sauce which requires as a cooking step in repast, a step for heating by a heated plate-shaped cooking tool such as a frying pan (frying step), and allows a user to eat the fried noodle by only the frying cooking as an only cooking step, and a production method of the same.SOLUTION: Frozen fried noodle with sauce is formed by dividing a prescribed amount of noodle into multiple thin plate-shaped pieces, and dividing sauce including liquid for cooking for thawing food into multiple three-dimensional pieces, then molding them and freezing them, edible freezing gap materials are used by noodle and sauce. The edible freezing gap materials cause proper gaps in food materials, and supply moisture required for thawing, therefore, when cooking the frozen fried noodle, convective heat, radiant heat and conductive heat generated from the cooking tool can be efficiently transmitted to the food materials, so that the frozen fried noodle with sauce can be thawed in a uniform state in a short term.SELECTED DRAWING: Figure 1

[Problem] The present invention addresses the problem of producing non-fried noodles having a fresh noodle-like food texture. [Solution] Non-fried noodles having a fresh noodle-like food texture can be produced by: kneading a raw material powder and kneading water to prepare noodle dough; preparing noodle strings from the prepared noodle dough; boiling the prepared noodle strings with a boiling solution having a table salt concentration of 1.0-5.0% (W / V); and then drying the resultant without washing with water, wherein said non-fried noodles have a surface that has moderate tension and is soft, and a central part that has moderate elasticity and a powdery texture. The boiling is preferably performed in a boiling solution at 80-100ºC for 5-60 seconds, and the boiling solution preferably contains a loosening agent.

The invention discloses a method for reducing malondialdehyde in fried flour products through methyl cellulose wrapping paste. The method comprises the following steps: adding glycerol into hot water at the temperature of 70-80 DEG C, adding methyl cellulose while stirring, then adding ice water, and completely dissolving to obtain methyl cellulose coating paste liquid; weighing flour, table salt and a leavening agent, putting the weighed flour, table salt and leavening agent into a dough mixer, uniformly mixing, adding hot water, kneading until the dough is smooth and non-sticky, and after the dough is fermented, pressing the dough to prepare a flour product blank; and coating the surface of the flour product blank with the prepared methyl cellulose coating paste liquid, airing at room temperature, and frying in a frying pan. The fried flour product blank is coated with the methylcellulose, so that the content of malondialdehyde in the fried flour product can be remarkably reduced.

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 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 object of the present invention is to provide a method for producing instant non-fried noodles having a glossy surface after drying, by a method that does not use large-scale equipment and that enables continuous production, and to provide instant non-fried noodles obtained by the production method. The present invention relates to a method for producing instant non-fried noodles, which comprises a mixing step, a noodle-making step, a gelatinization step, and a drying step in this order, The mixing step is a step of mixing raw materials including raw material powder, The drying step is carried out using hot air at a temperature of 110° C. or higher and a speed of 12 m / sec or higher, A method for producing instant non-fried noodles, wherein the degree of swelling of the noodle strings of the non-fried noodles obtained after the drying step is 1.4 times or less after 5 minutes of reconstitution.

The invention provides a method for preparing low-GI-value noodles from fresh konjak, and relates to the technical field of konjak food preparation. The method comprises the following steps: S1, preparing raw materials in a fresh konjak noodle pulp formula, then adding the raw materials into a vacuum dough mixer, and uniformly mixing and stirring to obtain fresh konjak noodle stuffing pulp; according to the method, the fresh konjak is used as a main raw material, on the basis that the requirements of low-GI-value food for the GI value and the content of available dietary fibers are met, customized nutritional ingredients needed by health of people of the type are enhanced through optimization of a structural formula of combination of the fresh konjak pulp, the whole oat flour and the whole buckwheat flour, the taste is good, smooth and chewy, and the taste is delicious; the noodle structure has a noodle appearance, and is suitable for being eaten in various cooking modes such as soup noodles, mixed noodles, fried noodles and cold noodles. Meanwhile, the beneficial effects that the utilization rate of konjak resources is increased by 50%, and the emission of processing pollutants is reduced by at least 50% are achieved.

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

A noodle shaking machine comprises a shaking cup, a shaking frame, a motor, a controller and the like. The technical problems that in the cooking process of existing noodle food, consumed time is too long, and time is wasted are solved. According to the noodle shaking machine, prepared fried noodles and prepared hot soup are put into a shaking cup at the same time and put into a shaking frame, and the shaking frame is driven by a motor to do reciprocating noodle shaking operation. Preformed noodles and hot soup in the shaking cup rapidly absorb juice to be mature under the action of comprehensive force such as high temperature, high pressure, extrusion, collision and rubbing through high-frequency shaking. Therefore, noodles cooked by the noodle shaking machine have the beneficial effects of being good in taste and saving cooking time.

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.