35 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.

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.

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.

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.

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.

[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).

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

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.

[Problem to be Solved] An object of the present invention is to provide a method for producing instant fried noodles having a lower fat or oil content than usual fried noodles.[Solution] In a method for producing fried noodles of the present invention, in rolling out a noodle belt with a plurality of pressing rollers, a large diameter roller having a larger diameter of 400 mm or more than usual is used as at least one of the pressing rollers, and thus, a fat or oil content of the resultant fried noodles is reduced. Besides, when the noodle belt is made by extrusion performed under reduced pressure, and a compression of the noodle belt obtained by using the large diameter roller set to be high, the fat or oil content is further reduced.

To reduce surface blistering of fried noodles, while utilizing a group of noodle strands produced by a noodle-making method using dough or noodle sheets prepared under reduced pressure conditions.SOLUTION: The present invention provides a method for producing fried noodles by frying multilayer noodles having an inner layer and an outer layer, wherein the inner layer uses dough or a noodle sheet prepared under reduced pressure.SELECTED DRAWING: Figure 3

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

1. Name of the Design Product: Packaging Bag (Roasted Barley Flour Tsampa). 2. Use of the Design Product: Packaging bag for packaging products. 3. Design Key Points of the Design Product: The combination of pattern and color. 4. Picture or Photograph that Best Illustrates the Design Key Points: Front view. 5. The claimed design includes color. 6. The top view of this design has been shown in other views, so the top view is omitted.

The invention belongs to the field of food processing, and relates to process optimization of fried flour cakes. The fried flour cake made by the processing technology disclosed by the invention is scorched and crisp outside, soft inside texture, unique in flavor, golden yellow and attractive in color, rich in wheat fragrance and relatively good in mouth feel. A regression equation is established through sensory evaluation of the fried cakes and three factors (the frying time, the frying temperature and the salt addition amount), the product quality is remarkably improved through fine regulation and control of the frying temperature, the frying time, the baking powder addition amount and the salt addition amount, the sensory score of the fried cakes reaches 89.07 score, the error between the sensory score and a model prediction value is 0.11%, and the product quality is greatly improved. The sensory score obtained by the method is the highest, and the market competitiveness and consumer satisfaction of the product are greatly improved.

To produce a non-fried noodle having a fresh noodle-like texture.SOLUTION: A method for producing non-fried noodle comprises the following steps: mixing and kneading raw material flour with kneading water to form noodle dough; shaping the noodle dough into noodle strips by rolling and cutting; and after hot water treatment of the noodle strips, steaming the noodle strips with superheated steam and drying such noodle strips. Thereby, it becomes possible to produce the non-fried noodle having a texture similar to that of fresh noodle, in which the surface thereof is moderately firm yet soft, and the core exhibits an appropriate degree of doneness. Preferably, a seasoning liquid having a temperature of 40°C to 100°C is applied to the noodle strips after steaming, and the steamed noodle strips are dried without being cooled with water. It is also preferable that a loosening agent is contained in hot water used for the hot water treatment.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.

To produce a non-fried noodle having a fresh noodle-like texture.SOLUTION: A method for producing non-fried noodle comprises the following steps: mixing and kneading raw material flour with kneading water to form noodle dough; shaping the noodle dough into noodle strips; boiling the noodle strips in a boiling liquid having a sodium chloride concentration of 1.0 to 5.0% (W / V); and after that, drying the noodle strips without being cooled with water. Thereby, it becomes possible to produce the non-fried noodle having a texture similar to that of fresh noodle, in which the surface thereof is moderately firm yet soft, and the core exhibits moderate resilience with a powdery texture. It is preferable that the noodle strips are boiled in a boiling liquid having a temperature of 80°C to 100°C for 5 to 60 seconds, and that a loosening agent is contained in the boiling liquid.SELECTED DRAWING: None

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.