46 results about "Instant noodle" patented technology

1. The name of the design product: instant noodle cup (cartoon). 2. The use of the design product: the design product is used for instant noodles, heat preservation and food storage. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

1. Name of the product in this design: Instant Noodle Maker. 2. Purpose of this design: For use with instant noodles, and can be used in conjunction with instant noodle packets. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design points: 3D diagram of the combined state 1. 5. Other situations requiring explanation: This product is a component product. Component 1 is a bowl, component 2 is a lid, and component 3 is a fork. Components 1 and 2 can be used together, as can components 1 and 3, and components 1, 2, and 3 can be used together.

The utility model provides a structure of instant noodle packaging machine high speed equipment relates to food packaging equipment technical field, include: high -speed packaging main part, high -speed packaging main part includes frame, frame has two, one of which the inside surface of frame is equipped with a group of horizontal butt joint sleeve, installs a conveyer belt, a support frame between two frames, and a group of first steady board is equipped in the bottom position of frame. The supporting spring in the anti-loosening structure provides a continuous lateral thrust for the anti-loosening frame, which makes the one-way tooth of the anti-loosening frame and the nut tightly engage, and the one-way tooth structure can effectively limit the reverse rotation of the nut, fundamentally solving the nut loosening problem caused by high-speed vibration of the equipment. Compared with the traditional fixing mode which simply relies on bolt tightening, the anti-loosening effect is more durable, and the nut loosening problem caused by vibration is solved.

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.

Disclosed is a hot-water rehydration improver for instant noodles containing a composition containing a yeast cell wall.

This invention discloses a high-temperature resistant OSA starch-based monosodium glutamate (MSG) composite coagulated microcapsule and its preparation method, belonging to the field of condiment processing technology. The main steps of this invention include: 1) preparing an octenyl succinate starch sodium solution; 2) preparing a chitosan solution; 3) preparing an octenyl succinate starch sodium / chitosan composite coagulated solution; 4) adding monosodium glutamate; and 5) drying and shaping the microcapsules. The high-temperature resistant OSA starch-based MSG composite coagulated microcapsules of this invention can significantly improve the thermal stability of MSG, with a umami loss rate of only 3.9% after heat treatment in a 230℃ oven for 8 minutes. The developed microcapsules can effectively prevent the deterioration of MSG during high-temperature cooking, possess sustained-release properties, and can be widely used in the fields of fried foods, baked goods, instant noodle seasonings, and pre-prepared dishes, combining the characteristics of being green, safe, and efficient.

1. The name of the design product: instant noodle bowl. 2. The use of the design product: for containing food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

The application relates to the instant noodle production field and discloses a bowl line material feeding device, which comprises a bowl conveying line support, the top surface of the bowl conveying line support is fixedly provided with two L-shaped supports, the ends, away from the bowl conveying line support, of the two L-shaped supports are fixedly provided with material feeding sliding seats, the left end of the material feeding sliding seat is provided with a material conveying mechanism connected with the material feeding sliding seat, and the inner bottom surface, close to the right end of the material feeding sliding seat, is provided with a discharging through hole. Through a plurality of material conveying plates, telescopic air cylinders and cutters in the material conveying mechanism, the connecting positions of seasoning bags, vegetable bags and chili oil bags which are cut into strips and individually packaged are cut, so that the seasoning bags, the vegetable bags and the chili oil bags become small packages and are conveyed in the material conveying plates and the material feeding sliding seat. By opening the material baffle, the seasoning bags, the vegetable bags and the chili oil bags are quickly discharged through the discharging through hole to instant noodle packaging bowls, precise feeding is realized, and the material feeding efficiency is improved.

This utility model relates to the technical field of processing equipment for instant grain noodles, and discloses an anti-sticking twin-screw extrusion cutter device for instant grain noodles. It includes an extrusion cutter end, with an extrusion die holder engaged on one side of the inner wall of the extrusion cutter end. The extrusion cutter end includes a port frame, with threaded grooves formed around the inner wall of the port frame, and a connecting frame fixed to the top of the port frame. This utility model achieves the production process by connecting the port frame with the discharge port of a twin-screw extruder. In conjunction with the rotation of the rotary cutter on the port frame, the instant noodles formed by the extrusion die can be quickly rotary-cut and discharged. The surface of the rotary cutter is designed with an inclined surface, which forms an angled blade during the rotary cutting process, reducing the contact area with the noodles and thus reducing sticking. Simultaneously, with the assistance of high-pressure air blowing through an air pipe, intermittent air blowing can be used to prevent sticking when it occurs, thus avoiding the impact of subsequent rotary cutting and improving production efficiency.

This application relates to the technical field of instant noodle making equipment, and discloses a foreign object prevention device for noodle making. The device includes a base, a kneading bucket mounted on one side of the upper surface of the base, and hydraulic cylinders corresponding to the kneading bucket mounted on both sides of the upper surface of the base. A telescopic rod is inserted into the upper end of each hydraulic cylinder, and a connecting rod is provided at one end of the telescopic rod. A sealing cap corresponding to the kneading bucket is provided at one end of the connecting rod. A drive motor is mounted on the upper end of the sealing cap, and a sealing plate is provided at the lower end of the sealing cap. An inlet is opened on one side of the lower end of the sealing plate. A slot is opened on the upper surface of the kneading bucket, and the lower end of the sealing plate is inserted into the slot. During operation, the sealing cap seals the kneading bucket to prevent foreign objects from entering the kneading bucket during kneading. Simultaneously, the sealing plate also seals the kneading bucket during feeding, further reducing the probability of foreign objects entering the kneading bucket and ensuring product quality.

A waste heat recovery system and an instant noodle production system are disclosed. The waste heat recovery system includes: a first steam utilization device, a second steam utilization device, a flash tank, and a steam compressor; the steam used by the first steam utilization device has a lower grade than the steam used by the second steam utilization device; the first steam utilization device is used to perform heating operations using steam and generate condensate; the flash tank is connected to the condensate discharge port of the first steam utilization device and depressurizes the condensate generated by the first steam utilization device to generate flash steam; the steam compressor is connected to the flash steam outlet of the flash tank and is used to compress the flash steam generated by the flash tank and input it to the steam inlet of the first steam utilization device; the second steam utilization device is connected to the flash steam outlet of the flash tank and is used to perform heating operations using the flash steam generated by the flash tank. By adopting the above solution, energy can be saved in the production system.

The utility model discloses a kind of for four cup packing instant noodle packaging production line, including incoming conveying machine, move mechanism and automatic lower supporting machine, the side of incoming conveying machine is provided with shrink film packaging machine, shrink film packaging machine includes packaging machine supply, packaging machine rotary end seal and packaging machine reciprocating swing end seal, the inside of packaging machine supply is provided with paper tray, move mechanism is located on incoming conveying machine and packaging machine supply, move mechanism is used to make cup packing instant noodle from incoming conveying machine to be handled to paper tray on.The utility model is cooperated by using support frame, crossbeam frame, manipulator main body, clamp, roof truss and control panel, manipulator main body controls clamp to move, and then make clamp to cup packing instant noodle on incoming conveying machine carry out gripping operation, and move to the inside of paper tray on packaging machine supply, and then be favorable to cup packing instant noodle and be automatically gripped operation, convenient for saving labor intensity of staff, improve work efficiency.

The application discloses a kind of double-enzyme modified starch with high freeze-thaw stability and its preparation method and application, for the serious problem of gel structure deterioration and water separation of starch-based frozen food caused by ice crystal damage in repeated freeze-thaw process, the method utilizes malt alpha-amylase and starch branching enzyme to catalyze different crystal form starch particles in sequence, and realizes the directional regulation of starch branching topological structure by the synergistic mediation of glycosidic bond reconstruction. First, the malt alpha-amylase hydrolyzes the starch particles moderately, and the long internal chain connected to the molecular cluster is cracked; then the starch branching enzyme cuts off the alpha-1,4 glycosidic bond, and connects the free malt oligosaccharide to the cluster-shaped molecular residue with alpha-1,6 glycosidic bond, thereby significantly increasing the branching degree of starch. The method disclosed in the application belongs to enzyme modification, and has the characteristics of green safety and simple operation, and has wide application prospect in frozen food, such as instant noodles and instant rice products.

The present application relates to a kind of fusion northeast characteristic egg sauce flavor instant noodles and its preparation method.The instant noodles are based on noodle made of high-quality wheat flour, with special egg sauce material package.Egg sauce material package is made by traditional northeast egg sauce manufacturing process, and is refined by steaming, frying and other processes with selected materials such as sauce, eggs, etc., with rich sauce fragrance and rich taste.The preparation method is simple and fast, and only the noodles and sauce material package need to be brewed together to enjoy, which not only retains the unique flavor of northeast egg sauce, but also meets the demand of modern people for convenient food.

The utility model relates to the technical field of instant noodle production equipment, and discloses a turnover mechanism of a noodle steaming box and the noodle steaming box, the turnover mechanism comprises an evaporation turnover structure, the evaporation turnover structure comprises a top frame, water storage tanks are arranged at the bottom ends of the two sides of the top frame, sealing rubber strips are attached to the bottom surfaces of the water storage tanks, and the sealing rubber strips are arranged on the top frame. Motor frames are fixed to the outer walls of the two sides of the top frame, fixing rods are distributed on the two sides of the interior of the top frame, and connecting frames are fixed to the bottom ends of the fixing rods. The steam conveying device is composed of the base frame and the flow dividing pipe structures on the inner walls of the two sides of the top frame, steam can be provided through the base frame, the flow dividing pipes on the inner walls of the two sides can continuously turn over along with external driving force of the motor frame, and the process that the steam is sprayed out while turning over is formed on the two sides of the conveying mesh belt. The steam can make more uniform contact with noodles on the conveying mesh belt, so that the phenomenon that the noodle steaming effect is not uniform is avoided, and the efficiency and quality of the whole noodle conveying and steaming process are improved.

1. The name of the design product: instant noodle packaging bag (lindera acid and spicy flavor). 2. The use of the design product: the design product is used for the outer packaging of instant noodles. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought includes color. 6. Other circumstances that need to be explained: the design product is a graphic design, so other views are omitted.

The utility model relates to instant noodle processing equipment technical field, especially an instant noodle processing ripening device, including the instant noodle conveyor of the penetration box, along instant noodle conveying direction, located the heating baking subassembly, water mist spraying subassembly of alternate distribution in the box, the heating baking subassembly includes the shell, the electric heating wire in the shell, the shell includes the heat preservation shell, the heat conduction bottom plate, the electric heating wire sets up in the chamber between heat preservation shell and heat conduction bottom plate, the heat conduction bottom plate is close to instant noodle conveyor upper surface setting. The device is through the alternate setting heating baking and water mist spraying function in the instant noodle conveying process, utilizes the synergies of electric heating and water mist, realizes the ripening of instant noodles. Avoided the energy consumption big, the high problem of security hidden danger existing in traditional steam heating, and reduced equipment investment and maintenance cost, especially suitable for small and medium-sized enterprise popularization and application.

1. Name of the designed product: carton (fresh powder). 2. Use of the designed product: carton for packaging instant noodles. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: front view.

The utility model relates to the technical field of conveying device, more specifically, especially, it relates to the component of instant noodle block poking rod with automatic tensioning function, include: conveying track, chain, one end of swing arm is rotatively connected with frame, and tension sprocket rotatory setting is in the other end of swing arm, spring nose is fixed on swing arm's one end near tension sprocket and frame respectively, and the both ends of tension elastic part are connected with two spring nose respectively, the one side above swing arm is fixed with support plate, and is installed with adjusting screw on support plate through screw thread rotation, and one end of adjusting screw is in abutment with swing arm's one side away from tension elastic part, the utility model discloses the improvement of the component of instant noodle block poking rod with automatic tensioning function, has the advantage that the elongation or relaxation in the operation of automatic compensation chain is maintained chain constant working tension, thereby effectively solve the problem and the deficiency in prior art and equipment.

Provided are a noodle cutting device and a noodle production device that are capable of reducing or preventing adhesion between noodles (52a, 52b), particularly thick noodles. This noodle cutting device comprises: a pair of cutting blade rolls (10a, 10b) having a plurality of annular grooves (12a, 12b) arranged in parallel so as to face and mesh with each other; plate-shaped sections (24a, 24b) that extend along the longitudinal direction of the cutting blade rolls; scrapers (20a, 20b) having a plurality of protrusions (22a, 22b) on a long side of the plate-shaped sections and extending in a direction substantially orthogonal to the long side, said scrapers being configured such that the each of the plurality of protrusions engage with the corresponding annular groove among the plurality of annular grooves in the cutting blade rolls and peels noodles that are in the plurality of annular grooves from the cutting blade rolls; and comb plates (30a, 30b) having a plurality of protrusions (32a, 32b) arranged displaced from the center of the plurality of annular grooves, along the longitudinal direction of the cutting blade rolls, and being arranged such that the plurality of protrusions are in contact with the noodles at a position at which the noodles are not in contact with the cutting blade rolls or the plurality of protrusions in the scrapers.

1. The name of the design product: instant noodles barrel stickers (pickled old hen soup noodles 2025). 2. The use of the design product: the design product is used for the outer packaging of barrel-packed instant noodles. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: component 2 front view. 5. The design for which protection is sought contains color. 6. The design product is a flat product, and the left view, right view, top view and bottom view of components 1 and 2 are omitted; the back of the design product is a part that is not easily visible or invisible during use, and the rear view of components 1 and 2 is omitted. 7. Other circumstances that need to be explained: the blurred part on the front view of component 2 is a blurred endorsement star image, name and signature.

1. Name of the product in this design: Lid (bng-024 Planet). 2. Purpose of this design: for use as a lid for instant noodle bowls. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The utility model discloses a kind of instant noodle processing ripening integrated equipment, it is related to instant noodle processing technical field, including ripening equipment and the conveying equipment connected in the both ends of ripening equipment, the ripening equipment includes pre-drying box and the steamer installed in the top of pre-drying box, the pre-drying box includes high-temperature pre-drying box and low-temperature drying box, the bottom of high-temperature pre-drying box is connected with connecting shell, the application can be used to complete instant noodle processing steaming and pre-drying two processes by the upper and lower arrangement cooperation of steamer and pre-drying box, without two separate sets of equipment to complete steaming and pre-drying two processes, it has the effect of simplifying equipment, solved in instant noodle processing still need two sets of equipment to instant noodle steaming and drying, so that two sets of equipment have the problem of larger space occupation, it is beneficial to save the space occupied by equipment, save the energy efficiency cost when instant noodle production.

1. Name of the product in this design: Packaging box bucket sticker (Qianli potato braised egg wonton noodles). 2. Purpose of this design: For packaging of instant noodles in buckets. 3. The key design feature of this product is its pattern. 4. Images or photos that best illustrate the design's key points: Reference image of Design 1 in use. 5. This design is a two-dimensional product; other views are omitted. 6. Design 1 is designated as the basic design.

1. Name of this design product: Instant Noodle Bucket Sticker (Black Pepper 2025). 2. Purpose of this design: For the outer packaging of instant noodles in buckets. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design highlights: Component 2 main view. 5. The design for which protection is sought includes color. 6. Since the rear of each component of the product is not commonly used and the product is flat, the rear view, left view, right view, top view, and bottom view of each component are omitted.

This invention provides a method for manufacturing fried instant noodles with high alpha content and excellent taste and texture. The method includes a step of frying and drying raw noodles without steaming or boiling them. Specifically, this invention provides a method for manufacturing fried instant noodles, comprising the following steps: mixing and kneading a dough containing a main ingredient, at least one calcium-containing material selected from calcined calcium and calcium hydroxide, and water to obtain a dough; cutting raw noodles from the dough; and frying and drying the raw noodles without steaming or boiling them.

This invention relates to a healthy golden food product, belonging to the field of grain-processed food technology. This food product is composed of specific weight parts of corn flour, peanut flour, walnut flour, glutinous rice flour, and glucose powder. By controlling the fineness of the raw materials and using a boiling water mixing process, it is made into a paste-like food, or further processed into a convenient noodle-like food through mixing, extrusion, steaming, and drying. This invention, through the synergistic effect of corn flour with peanut, walnut, and glutinous rice flour, combined with a thorough gelatinization process, significantly improves the release rate and bioavailability of nutrients such as lutein and protein, effectively relieving eye fatigue. Simultaneously, by limiting the amount of glucose powder, it avoids the risks of blood sugar fluctuations and digestive discomfort. The product has a delicate taste, rich aroma, good rehydration properties, and is safe and non-toxic, making it suitable for the elderly, pregnant women, and children.