108 results about "Fried noodles" patented technology

A method for producing instant noodles dried by a high-temperature hot air stream, wherein the noodles have a moreish taste and texture similar to fried noodles and yet have a low caloric value. The method for producing instant noodles dried by a high-temperature hot air stream comprises: step (a) producing a noodle band from a noodle dough prepared by adding an edible oil to a noodle dough material containing a raw material flour, and then producing raw noodle strands from the noodle band, step (b) adhering an edible oil to the raw noodle strands, and then steaming the raw noodle strands to produce steamed noodles, step (c) forming a noodle block by packing a predetermined amount of the steamed noodles into a retainer, and step (d) swelling and drying the noodle block by blowing a hot air stream at a temperature of 120° C. to 160° C. onto the noodle block from above and below the retainer at a stream speed of 30 m/s to 70 m/s for a period of 3 to 15 minutes.

In producing instant fried noodles, it is intended to provide instant fried noodles having a reduced fat content and yet showing favorable taste and texture which can be produced by a very simple process without resorting to any special apparatus, etc. Instant fried noodles are produced by adding sodium carbonate and/or potassium carbonate in a total amount of from 0.3 to 0.6% by weight, based onthe starting powdery materials such as wheat flour, to starting materials for noodles, also adding an acidic substance usable in foods in such an amount as adjusting to pH 7.5 to 8.5, kneading the resultant mixture with water to prepare a dough, rolling, cutting, cooking, seasoning and/or allowing the noodles to adsorb water, followed by frying in oil at 130 to 160 DEG C and drying. Thus, the fatcontent in an instant noodle mass can be reduced while preventing the noodles from weakening caused by brine (i.e., so-called ''kansui yake'').

The invention discloses nutrient fresh and wet rice noodles and a preparation method thereof and relates to the technical field of food processing. The nutrient fresh and wet rice noodles are prepared from the materials: rice, fishskin, beta carotene, sweet potatoes, wax gourds, a quality improver, yolks, modified starches, sticky rice powder, mushrooms, alliin and cowhells. The technical process is as follows: A, material preparation; B, material pretreatment: a, cowhell pretreatment, b, wax gourd pretreatment, c, fishskin pretreatment, d, sweet potato pretreatment, e, mushroom pretreatment and f, rice pretreatment; C, noodle making: a, primary material mixing, b, flour steaming, c, secondary material mixing, d, flour fermentation, e, forming and f, stewing. The nutrient fresh and wet rice noodles have the characteristics of rich nutrition, good mouthfeel, delicious taste, health-protection effect and the like, can be made into fried noodles and soup noodles and are suitable for people of all ages.

The invention discloses a preparation method of the nutritional fresh and wet noodles and relates to the technical field of food processing. The nutritional fresh and wet noodles are prepared from flour, sticky rice, modified starches, bananas, chicken skins, fishbones, peas, pumpkins, alliin, beta-carotene and a quality improver. The preparation method comprises the technical processes of A, material preparation; B, material pretreatment: a, banana pretreatment, b, chicken skin pretreatment, c, pumpkin pretreatment, d, pea pretreatment, e, fishbone pretreatment and f, flour and sticky rice pretreatment; C, fresh and wet noodle preparation: a, flour mixing, b, flour leavening, c, primary curing, d, primary pressing, e, secondary curing, f, secondary pressing, g, forming, h, slitting and i, stewing. The nutritional fresh and wet noodles have rich nutrition and good flavor, tastes delicious, also have the characteristics of health-protection function and the like, can be used for manufacturing fried noodles or soup noodles and are suitable for people of all ages.

The invention relates to a method for producing non-fried multi-flavor instant hot dry noodle. The method comprises the following steps of: kneading dough in double-shaft and double-speed, fermenting wet dough grains, calendering, aging dough pieces, continuously calendering, extruding filaments, steaming the dough in a mode of non-frying full-automatic continuous water washing, automatically distributing the quantity, drying in a mode of non-frying hot air, cooling in air and packaging the noodle. By adopting the non-frying technology, acrylamide caused by high temperature is prevented; because of the non-frying technology, the fat content of the noodle cake is decreased to be less than 3%, i.e. far less than the fat content (10%-20%) of fried instant noodle; owing to the low fat content, the shelf life is prolonged from 6 months of the fried noodle to 12 months, so that the security and the storage property are improved greatly.

Belonging to the technical field of food processing, the invention specifically discloses a novel non-fried noodle production process. The novel non-fried noodle production process comprises the stepsof: S1: dough kneading; S2: compound calendering: conducting corrugated roller calendering in a calendar respectively to form two noodle tapes, and then performing compounding to form one noodle tape; S3: cooking: putting the noodle tape obtained in S2 into a cooking box for cooking for 20-30min; S4: drying; S5: cutting shaping; and S6: drying and packaging. The novel non-fried noodle productionprocess provided by the invention adopts whole noodle tape cooking and drying, and then performs cutting shaping and drying, therefore the noodle surface moisture is dried and does not cause adhesionany more, the product adhesion is no longer a restrictive factor of equipment efficiency, the equipment operation speed and efficiency can be maximized, automatic quantitative fall into bowls can be realized, the labor intensity is reduced, also the noodle humidity is uniform and consistent, and the drying efficiency and product quality are greatly improved.

The invention discloses a method for making instant noodles, which comprises the following steps: decocting dough-making soup and side dish soup; making dough by using the dough-making soup; pressing the dough into noodles in a noodle press; and boiling the noodles medium-well in boiling water; mixing the noodles and quickly-dried dishes soaked by the side dish soup; putting the mixture into an oil pot for hot oil soaking; and finally, packaging the noodles into a plastic packing bag, filling nitrogen and enclosing and sealing the opening. The instant noodles have the same mouthfeel and taste as immediately processed fried noodles and contain a certain amount of vegetables. The nitrogen-filled packaging ensures that the noodles have longer quality guarantee period and are non-adherent and extrusion resistant, and the noodles are a convenient and fast food with the advantages of rich nutrition and health and safety. The instant noodles are more suitable for earthquake relief, flood fight, drought fight and other disaster relief, cannot be substituted by any food in case of the lack or absence of water, can completely meet the requirement on healthy, safe, convenient and rapid dinner food of city residents, are easily accepted by urban consumers, and have good economic benefits.

The invention relates to a coarse grain fried noodle health-care food and belongs to the field of health-care foods. Five kinds of coarse grains including hulless oat grains, corn grains, white jowar grains, soybeans and sunflower seeds are processed into fried noodles, and the five kinds of coarse grains can be ingested by eating in one time. The five kinds of coarse grains are matched with each other so that nutrition in the health-care food is balanced, the coarse grains and refined grains are matched with each other, good prevention and therapeutic effects on diabetes and cardiovascular diseases such as hypertension and hyperlipidemia can be achieved by long-term eating. Besides, the coarse grain fried noodle health-care food has effects of nourishing, beautifying, aging delay, spleen strengthening, stomach nourishing, center reconciling and qi benefiting. In addition, carotene contained in the food can be converted into vitamin A after absorbed by the human body, the vitamin A has cancer-resistant effects, and plant cellulose can improve discharging of carcinogen and poisons. Experimental results show that the coarse grain fried noodle health-care food has a certain blood sugar decrease effect.

The invention discloses non-fried pumpkin-taro instant noodle and belongs to the field of instant noodles. The non-fried pumpkin-taro instant noodle disclosed by the invention comprises a non-fried noodle cake and powdered ingredients; the non-fried noodle cake comprises the following raw materials: 28.4%-34.4% of wheat flour, 32.7%-42.7% of eggs, 8.1%-12.1% of stock solution of prunella spike extract , 3.3%-43% of pumpkins, 2.6%-3.6% of amorphophallus konjac, 4.1%-4.7% hawthorn fruits, 6.0%-6.6% of black fungus-dried persimmon granules, 2.0%-2.4% of bitter bile of pig and 0.8%-1.2% of additives; the additives comprise the following ingredients: 40%-48% of albumin, 34%-38% of alcohol-soluble protein and 18%-22% of glutenin. The non-fried pumpkin-taro instant noodle disclosed by the invention has the characteristics of relatively good taste, flavor and color; moreover, the non-fried pumpkin-taro instant noodle is also low in energy consumption.

The invention relates to the technical field of food processing, and discloses instant noodles with a chicken soup flavor and a preparation technology thereof. The instant noodles include a non-friednoodle cake, a sauce bag, a powder bag and a vegetable bag with the weight ratio of (66.5-73.5):(9.5-10.5):(11.59-12.81):(6.65-7.35). The sauce bag, the powder bag and the vegetable bag prepared fromspecific raw materials include edible chicken oil, a chicken extract, a chicken powder seasoning material, diced eggs and the like; the sauce bag, the powder bag, the vegetable bag and the conventional non-fried noodle cake are soaked together, so that the mouthfeel and flavor of an instant noodle product are real, the flavor of chicken soup stewed noodles is completely restored and is almost thesame with that of the chicken soup stewed noodles, and the instant noodles have the advantages of being delicious, good in mouthfeel, easy to taste any time and any place and long in shelf life. The preparation technology of the instant noodles is simple and convenient to operate, industrial batch production can be achieved, and popularization of the chicken soup stewed noodles as special delicious food is promoted.

An object of the present invention is to provide a method for drying non-fried noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried noodles, a step of putting gelatinized noodle strings into a retainer, the retainer having one or more small holes in a bottom surface thereof so as to give a ratio of the total area of the small holes to the area of the bottom surface of the retainer of 30% or less, or having no small hole in the bottom surface, that is, the retainer having an aperture ratio of 0 to 30% and blowing a high-speed air flow, preferably having a wind speed of 50 m/s or higher, from above the retainer toward the noodle strings in the retainer.

The invention discloses a preparation method of rice soup noodles. The preparation method is characterized in that the rice soup noodles are prepared by taking edible rice as a main material and matching with a proper amount of auxiliary materials such as glutinous rice, soybean and wheat through soaking, slurry grinding and curing. The preparation method comprises the following steps: according to parts by weight, taking 1000-3000 parts of edible rice, 100-1000 parts of glutinous rice, 10-100 parts of soybean, 10-100 parts of wheat flour, and room-temperature edible clear water enough for soaking the raw materials to be ground into slurry; and soaking for 10 hours, grinding the raw materials into a slurry material, enabling the slurry material to flatly flow in a frying pan or a groove, baking a thin pancake with the thickness not greater than 1.4mm on a baking device at a temperature not higher than 95 DEG C, rolling up the thin pancake and cutting into sections, and drying to obtain the rice soup noodles. In cooking, the soup and noodles can be eaten together, and the soup is milky white or grey white in color, just like the rice soup. The rice soup noodles also can be stir-fried into fried noodles for eating after the rice soup noodles are soaked in warm water.

A method for producing instant fried noodles which includes the steps of: reversing a noodle lump upside down within 15 seconds after detaching the noodle lump from oil in a fry tank in a frying treatment of the instant fried noodles; putting gelatinized noodle strings in a plurality of retainers pivotally supported by two endless parallel chains; immersing the plurality of retainers, in which the noodle strings have been put by movements of the two chains, in a fry tank to fry the noodle strings; detaching the retainers from oil in the fry tank by movements of the two chains; reversing the retainers upside down by rotating the pivotally supported retainers within 15 seconds after the detachment; conveying the retainers in a state in which the retainers are reversed upside down by movements of the chains; and separating a plurality of fried noodle lumps from the retainers.

The invention discloses selenium-enriched whole-wheat instant noodles and a making method thereof. The selenium-enriched whole-wheat instant noodles are characterized by comprising the following components in parts by weight: 15-20 parts of sweet potato flour, 60-70 parts of selenium-enriched wheat meal, 15-20 parts of selenium-enriched rice meal, 5-10 parts of buckwheat, 5-8 parts of soybean meal, 2-5 parts of sliced ginger powder, 1.5-2 parts of spinach powder, 3-4 parts of fresh hen eggs, 0.8-1.2 parts of iodate and 0.4-0.6 part of guar gum. According to the selenium-enriched whole-wheat instant noodles and the making method disclosed by the invention, the selenium-enriched wheat meal, the rice meal and the sweet potato flour are taken as main raw materials, the made instant noodles do not have oily feel of fried noodles, the natural nutritional ingredients of the grains are remained, and elements iodine and selenium needed by the human body are provided. According to the guar gum additive, the taste of the instant noodles is smooth, the obtained product is golden yellow and bright, chewy, high in toughness and convenient to eat, the production process is simple, the operation is convenient, and the requirements on industrial production can be met.

The invention discloses extra-thick dry noodles and a processing method thereof. The extra-thick dry noodles with a width of 3-5mm and a thickness of 2.0-2.5mm are prepared from high-gluten wheat flour, edible starch, wheat gluten, edible salt and composite phosphate. According to the invention, on the basis of the high-gluten wheat flour, a large proportion of sweet potato starch is added, so that the noodles have an elastic mouth feel, is resistant to boiling and is not mixed with a soup, and meanwhile, the cooking time of the noodles is effectively shortened. In addition, the aging time ofcommon noodles is short and is about 5-10min, but the aging time of the noodles provided by the invention is required to be 45-50min, so that full aging of the noodles is ensured, and appearance of the noodles is smooth, fine and unspotted. After slow drying treatment for 15 hours or above in the later period, uniform loss of water in the noodles can be ensured, and quality problems such as crispnoodles and split noodles can be avoided. The noodles have a short boiling time, are resistant to boiling, are not mixed with a soup, and are elastic; and the noodles are suitable for dry-stirred noodles and stir-fried noodles, and are a special noodle product.

The invention discloses a production method of frozen microwave noodles. The production method comprises the following steps of: kneading the flour by a dough maker; processing the dough into noodles by a noodle maker; putting the noodles into a noodle cooker to cook the noodles by water; adding salad oil into the cooled cooked noodles and uniformly mixing the salad oil with the noodles, wherein the mass of the salad oil is 1% of that of the noodles; frying the oiled noodles in a frying pot to prepare fried noodles; getting 20% of carrot dices, asparagus segments and green peas respectively; getting 10% of red pimento dices, mushroom dices, lentinus dices and broccoli pieces respectively; mixing the vegetables to form a mixed food; adding oil, the mixed food and salt into a jacketed pan according to a mass ratio of 1:50:0.2, uniformly frying, and cooling to obtain a side dish; getting the fried noodles and the side dish according to a mass ratio of 2:1; uniformly mixing the fried noodles with the side dish to obtain finished noodle product; adding the finished noodle product in a bowl according to the packing requirements; quickly freezing the noodles for one hour; detecting the noodles by a metal detector; sealing the bowl by a film; and sealing the box and packing the product. The production method disclosed by the invention adopts mechanical operation, has good sanitary condition, high processing speed, high yield, low cost, scientific collocation and full nutriments, and is convenient to eat.

New processing equipment for fried instant noodles comprises the following units: a water supply system (1), a dough maker (2), a feeding machine (3), a composite tablet press (4), a continuous tabletting and forming machine (5), a cut-off machine (61), a drying machine (71), a frying machine (9), an aligning machine (10), a cooling machine (11), a diversion conveyor (12) and a packing machine (13), and the above elements are connected in sequence. The processing equipment and a processing technology of the processing equipment are utilized so that the reconstitution properties of the product is good; and synchronously, the fried instant noodles have the effect on being not bad after long cooking and strong in gluten degree except the effects that the aroma is better and the brewing time is shorter than that of the traditional fried noodles.

The invention relates to moon cake and corn sausage which comprises the raw material with the following weight portions: the main material of 55 to 65 portions of moon cakes residue, 26 to 34 portions of cooked fried noodle of buckwheat flour and 8 to 12 portions of cooked fried noodle of glutinous rice flour, the excipient of 5 to 10 portions of sugar, 4 to 6 portions of cream, 2 to 4 portions of maltose, 2 to 4 portions of carrageenan powder and 10 to 20 portions of ice water. The making method of the moon cake and corn sausage of the invention comprises the following procedures: preparing pulp, filling the sausage and binding as well as pasteurizing. The invention has the beneficial effects that the invention opens up a new pathway of eating the corn and the moon and enables our country to utilize the corn powder to produce the filling products, therefore not only promotes the level of the deep processing of agricultural food products, and the key issue is that the moon cake of Chinese traditional festival food is developed into the green food with novel flavor, high nutrition, good taste, no pollution, low cost and high benefits, and the moon cake is convenient to be stored, ample in supply and fast in production.

The invention discloses a preparing method of non-fried noodle. The preparing method comprises the following steps: (1) preparing cooked noodle; (2) drying the cooked noodle by using over-hot steam so as to obtain dried noodle, wherein the over-hot steam drying conditions are as follows: the temperature of the over-hot steam is 130-200 DEG C, the relative humidity of the over-hot steam is 10-50%, and the content of air in the over-hot steam is not greater than 25% in volume. The invention further provides non-fried noodle prepared by using the preparing method. By adopting the technical scheme, the taste and the flavor of the dried noodle are remarkably improved after the dried noodle is boiled in water, the drying time can be remarkably shortened, and the energy consumption can be reduced; in addition, as the noodle is dried under the condition of steam, the phenomenon of deep firing caused by high temperature can be avoided, and thus the non-fried noodle is relatively good in appearance.

The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to prepare flat breads (including Indian style bread known as chapatti), noodles and pasta. The problem of the addition of gum at higher levels, although helpful in improving colour and rheological properties of dough, suffer from a beany odour experienced during preparation of the dough and during consumption of the flat bread. The same problems have been found in noodles where gum has been added to improve rheology, such as fried noodles and pasta. Surprisingly it has been found that a wheat flour composition comprising chick pea flour and guar gum, is easily processed into a dough that is soft and can easily be processed into flat breads, noodles or pasta, and the baked product (flat bread, chapatti, noodle or pasta) that is also soft and yet has acceptable sensory properties.

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing a traditionally-flavored instant noodle cake suitable for storage. The method is characterized by changing the conventional one-step method for preparing noodle cakes into two steps and comprises the following steps of: first, preparing noodle cake slurry according to an optimized formula ratio, and shaping by frying so as to obtain a noodle cake half-finished product; and second, spraying an appropriate amount of antioxidant such as vitamin C or solution of tea polyphenol and the like on the surface of the noodle cake half-finished product which is shaped by frying so as to improve the oxidation resistance of the fried noodle cake half-finished product, and charging nitrogen and vacuumizing the processed noodle cake half-finished product. The instant noodle cake prepared by the method has a golden color, is savory and crispy and has typical spring onion-ginger flavor and sesame flavor after being fried for the second time or heated by microwaves. The product is convenient to take, has a shelf life of 90 days when stored at the normal temperature, and is suitable for large-scale production.

[Problem to be Solved] There is provided a fried noodle lump which is prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container.

[Solution] The shape retention of a bottom end portion of the fried noodle lump is secured by storing a group of noodle strings after gelatinization in a retainer and frying the lower end portion of the group of noodle strings. Accordingly, the fried noodle lump can be prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. Further, it is preferred to include a step of immersing the whole of the group of noodles strings in a fry oil, after the step of securing the shape retention of the bottom end portion of the fried noodle lump.

An object of the present invention is to provide a method for drying non-fried instant noodles for obtaining non-fried noodles that are easily loosened without sticking of noodle strings and excellent in restorability. The present invention includes, as a step of drying non-fried instant noodles, a step of putting gelatinized noodle strings into a drying retainer, and blowing a high-speed air flow from above the retainer toward a noodle mass of the noodle strings to perform drying. In the drying step, the retainer employed has a shape such that a transition portion from a bottom surface to a side surface (side wall portion) is formed to be a curved surface with a radius of curvature of 5 to 15 mm, and preferably the high-speed air flow is blown at a wind speed of 50 m/s or higher in terms of the speed to which the noodle strings are exposed.

The invention discloses a cookie. The cookie is characterized by being prepared by raw materials in parts by mass as follows: 70-85 parts of highland barley fired noodles, 0.3-1.5 parts of Tibetan tea, 10-20 parts of butter and 0.1-0.3 part of xylitol. According to the cookie, highland barley is ground with water, processed into the fried noodle state and then added with the Tibetan tea, the butter and the xylitol in parts by mass, the cookie is formed through processing and enters a special production line for baking, and specific highland barley fragrance is formed; and due to addition of the Tibetan tea powder, grease is greatly reduced, the greasy feeling is eliminated when people eat the cookie, and taste and appetite of people are improved.

The invention discloses constant dehydrated fried noodle blocks and a preparation method thereof. The preparation method comprises the following steps: 1) cooking noodles and pressing the noodles to blocks to obtain noodle blocks; 2) frying a fried dish, wherein the main ingredients of the fried dish are meat and a mixture of at least one of the food materials: soybeans, edible mushrooms, pickled cabbages and bamboo shoots; 3) preparing fried noodle blocks, namely, covering the fried dish on the noodle blocks, and then pouring seasoning soup into a container which contains the noodle blocks and the fried dish to obtain fried noodle blocks; 4) quickly freezing the fried noodle blocks, wherein the central temperature of each fried noodle blocks reach below -30 DEG C; and 5) putting the quick-frozen fried noodle blocks under a condition of 93Pa-150Pa to dehydrate and dry to obtain the constant dehydrated fried noodle blocks. According to the constant dehydrated fried noodle blocks disclosed by the invention, as the mixed noodles are quickly frozen, dehydrated and dried in vacuum, sealed and packaged in vacuum to prepare the noodle blocks, the shelf life is prolonged and the rehydration capability of the noodle blocks which are mixed by hot water is improved, and the constant dehydrated fried noodle blocks are convenient to carry and eat, and not only can be eaten in a dried manner but also can be mixed by hot water to eat.