281 results about "Instant noodle" patented technology

This invention discloses a flour processing feeding device, relating to the field of flour processing technology. It includes a base plate, a support block fixedly connected to the upper side of the base plate, a spiral conveyor cylinder fixedly connected to the outer side of the support block, a feed pipe fixedly connected to the lower side of the spiral conveyor cylinder, a motor fixedly connected to the left side of the spiral conveyor cylinder, and a feeding unit provided on the upper side of the spiral conveyor cylinder. The feeding unit includes a fixed pipe fixedly connected to the upper side of the spiral conveyor cylinder. This flour processing feeding device, with its base plate, spiral conveyor cylinder, and feed box, facilitates the addition of flour. Through the feed box, connecting plate, comb teeth, rotating rod, rotating roller, and dispersing strips, it facilitates the repeated left-right movement of the comb teeth on both sides and the oscillation of multiple dispersing strips during flour pouring, rapidly dispersing the poured flour and achieving a more uniform flour distribution, which is beneficial for subsequent flour processing.

The application discloses a production method and processing equipment of pure millet instant noodles, which sequentially comprise a cleaning machine, a grinding machine, a mixing machine, a noodle machine and a drying machine; millet particles are cleaned and impurities are removed, then the millet particles are crushed by the grinding machine, and millet powder is prepared by passing through a 60-100 mesh sieve; pure water is added into the millet powder, and millet powder noodles are prepared after uniform stirring and standing; the millet powder noodles are quantitatively fed, then are extruded and cooked by a puffing type multi-stage variable pitch extruder, then are molded by a mold to prepare millet noodles; the millet noodles are directly sterilized and packaged after air cooling and moisture removal, or are hung on a rod and then are placed into a drying chamber for drying. Compared with common coarse cereal noodles, the millet noodles prepared by the method and the processing equipment have the advantages that the millet noodles prepared by the method can be eaten after being soaked in boiling water and have a strong and smooth taste, the cooked broken noodle rate and the cooking loss rate of the millet noodles meet the industry standards, no food additive is added, the millet noodles are green and safe, and the millet noodles are very suitable for the consumption psychology of consumers.

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

The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride. The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.

The raw noodles provided by the invention can be circulated at normal temperature and stored for a long time like instant noodles, can be eaten only by injecting boiled water, and are good in mouth feel and flavor. Specifically, the present invention provides raw noodles which contain 5-35 mass% of starch and 2.5-12 mass% of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, based on the solid content, and which have a volatile component content of 24-30 mass% and a water activity of 0.85-0.91, and more specifically, the present invention provides raw noodles which contain, based on the solid content, 5-35 mass% of starch and 2.5-12 mass% of at least one polyhydric alcohol compound selected from the group consisting of sugar alcohols and oligosaccharides, and which are characterized by having a volatile component content of 24-30 mass% and a water activity of 0.85-0.91.

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.

1. The name of the design product: instant noodle machine (MSL01). 2. The use of the design product: for cooking food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

1. The name of the design product: instant noodle cup cover. 2. The use of the design product: cover for cups, bowls and other utensils. 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 designed product: food packaging bag. 2. Use of the designed product: used as the packaging of instant noodles. 3. Design points of the designed product: in shape. 4. Picture or photo that best shows the design points: perspective view.

The invention relates to an instant noodle fork sorting and putting device and a working method thereof. According to the technical scheme, the automatic feeding device is characterized by comprising a rack, wherein the rack is provided with a material distributing unit for distributing the instant noodle forks, an automatic feeding unit for receiving the instant noodle forks conveyed by the material distributing unit, and a first conveying unit for receiving the instant noodle forks conveyed by the automatic feeding unit; the device comprises a first conveying unit for conveying instant noodle forks, an orientation monitoring unit for detecting the orientation of the instant noodle forks on the first conveying unit, a second conveying unit for conveying instant noodle cups and barrels, a grabbing unit for grabbing the instant noodle forks on the first conveying unit and placing the instant noodle forks on the instant noodle cups and barrels on the second conveying unit, and a control unit. The control unit is electrically connected with the automatic feeding unit, the first conveying unit, the direction monitoring unit, the grabbing unit and the second conveying unit. Full-automatic instant noodle fork sorting operation is realized; the instant noodle fork sorting speed is high, the sorting success rate is high, fork supply is timely and stable, fork throwing is accurate and timely, equipment is stable, and a large amount of labor is saved.

1. Name of the product in this design: Packaging box label (Thousand-mile potato leaf). 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 the product in this design: Handle of instant noodle cup (BNG-024). 2. Intended use of this design: It is used entirely for instant noodle cups or food containers, and partially for the handle of instant noodle cups. 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. 5. Other matters requiring explanation: This design patent application is a partial design patent application. The area outside the light red cover in the design drawings or photographs is the scope of protection for the partial design.

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.

The utility model provides an instant noodle packaging film integrity detection device, which relates to the technical field of instant noodle detection equipment, and comprises a support main body, a clamping conveying mechanism and a detection mechanism, a first belt conveying mechanism, a second belt conveying mechanism and a third belt conveying mechanism which are located on the same straight line are arranged on the supporting body. The clamping conveying mechanism comprises a first clamping arm and a second clamping arm, the first clamping arm and the second clamping arm are arranged on the first connecting frame in a sliding mode, the first clamping arm is rotationally provided with a first conveying belt, and the second clamping arm is rotationally provided with a second conveying belt; the detection mechanism comprises a first detection assembly, a second detection assembly, a third detection assembly and a control device, the first detection assembly is located in the first connecting frame, the second detection assembly is arranged on the second belt conveying mechanism, and the third detection assembly is arranged in the second supporting frame. The detection device can detect the integrity of the instant noodle packaging film.

The utility model relates to the technical field of dough kneading machines, in particular to a dough kneading machine capable of taking out instant noodle dough, which comprises a dough kneading box arranged on a machine base, a dough taking mechanism convenient for quickly separating dough from the dough kneading box to take out the dough is arranged on the dough kneading box, and a water injection mechanism capable of atomizing and injecting water to avoid the temperature rise of the dough blocks is arranged on the dough kneading box. According to the utility model, the overturning motor drives the overturning shaft to rotate so as to drive the dough kneading box to overturn, the rotating rubber ball is matched to knock the dough kneading box, the generated vibration enables the adhesion part of the dough and the dough kneading box to become loose, and the dough can be quickly taken out from the dough kneading box in a labor-saving manner under the action of gravity; the electric sliding block slides rightwards along the electric guide rail, so that the scraping plate is driven to slide rightwards, the scraping plate is of a U-shaped structure attached to the inner wall of the dough kneading box, dough blocks adhering to the inner wall of the dough kneading box can be rapidly scraped off by matching with an arc-surface blade point structure on the right side face of the scraping plate, and the dough blocks are prevented from remaining and breeding bacteria.

1. The name of the design product: instant noodles barrel stickers. 2. The use of the design product: for packaging of barrel-packed instant noodles. 3. The design points of the design product: in the pattern. 4. The picture or photo that best indicates the design points: component 1 front view. 5. The design product is a flat product, and the rear view, left view, right view, top view, bottom view, and perspective view of each component are omitted.

1. The name of the design product: instant noodle bowl (YC2). 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.

1. Name of the product in this design: Packaging Box (Three Delicacies Noodles). 2. Purpose of this design: Primarily used for packaging instant noodles. 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's key points: a 3D model. 5. The design for which protection is sought includes color. 6. The left view is the same as the right view, so the left view is omitted; the rear view is the same as the front view, so the rear view is omitted.

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

The utility model relates to the field of instant noodle bowls, in particular to an instant noodle bowl with a sliding type changeable handle, which comprises an instant noodle bowl body, the instant noodle bowl body is detachably provided with a handle assembly through a sliding assembly, the sliding assembly comprises a connecting seat, the connecting seat is vertically fixed on the side portion of the instant noodle bowl body, a sliding groove is arranged on the side portion of the connecting seat, and the handle assembly is arranged in the sliding groove. The sliding assembly further comprises a connecting plate, a sliding convex edge is fixed to the side portion of the connecting plate, the sliding convex edge is inserted into the sliding groove in a sliding mode, and the handle assembly is fixed to the surface of the connecting plate. And the instant noodle bowl can also be convenient for a user to select different handles according to personal preferences, so that the market competitiveness is greatly improved, and the instant noodle bowl is suitable for popularization.

1. Name of the product in this design: Packaging box label (Qianli Potato Mushroom Meat Sauce 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 key points: usage status reference diagrams. 5. This design is a two-dimensional product; other views are omitted.

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.

The utility model discloses a hanging basket type instant noodle hot air dryer in the technical field of instant noodle processing equipment, which comprises a connecting plate, a guide plate, a drying box and an air outlet bin, the guide plate is positioned on the inner side of the connecting plate, and the drying box is fixedly connected to the right side of the top of the connecting plate; the air outlet bin is located on the lower side of an inner cavity of the drying box, connecting shafts are rotationally connected to the lower sides of the inner side walls of the guide plates, fixing plates are fixedly connected to the tail ends of the connecting shafts, the outer side wall of the connecting shaft on the front side is sleeved with a second gear, and a hanging basket is fixedly connected between the inner side walls of the fixing plates. A draining hole is formed in the bottom of the hanging basket, a sliding rail is fixedly connected to the inner side wall of the connecting plate on the front side, a toothed plate is slidably connected to the connecting end of the sliding rail, and an electric push rod is fixedly connected to the right side of the inner side wall of the connecting plate on the front side. And the drying quality of instant noodles is ensured.

The invention discloses a seasoning bag applied to normal-temperature water brewing instant noodles. The seasoning bag comprises 5 g of sesame oil, 1 g of sesame, 8.5 g of chili oil, 0.4 g of spiced salt and 2.5 g of light soy sauce which are in a spicy taste. The sesame paste taste comprises 2.5 g of sesame oil, 0.5 g of sesame, 2.7 g of chili sauce, 8.5 g of sesame paste, 1.5 g of vinegar and 1.5 g of light soy sauce; the fresh and fragrant taste is as follows: 0.5 g of sesame, 2.0 g of vinegar, 1.5 g of light soy sauce and 1.0 g of sesame oil. Experimental verification and sensory evaluation scoring prove that the seasoning bag has good solubility in normal-temperature water, is not easy to layer or precipitate, has good taste and has high sensory evaluation for eaters. Meanwhile, the instant noodles prepared by adopting the preparation method disclosed by the invention take the tofu skin as a main raw material, can be quickly brewed under water at normal temperature through physical modification without chemical additives, meanwhile, the nutritional advantages of high protein, high calcium and high vitamin E of the tofu skin are reserved, and the instant noodles have rich fragrance and moderate soft and hard taste after being brewed.

1. Name of the designed product: packing box (instant noodle). 2. Use of the designed product: the designed product is used for instant noodle packing box. 3. Design points of the designed product: the pattern. 4. Picture or photo best indicating the design points: front view.

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