32results about How to "Taste is smooth and strong" patented technology

The invention provides a processing method of nutritional noodles, comprising the following steps: (A) After stirring the noodles and edible oil, drying is carried out in a plurality of variable temperature gradient intervals, and the temperature of each gradient is controlled at 35-50°C between, and the temperature of the previous gradient and the subsequent gradient alternates back and forth, and the difference between two adjacent gradients is 4-5°C; (B) After the above steps, the surface of the gnocchi is coated with a layer of egg white- Dry the water mixture for 15-20 minutes, and then sterilize it by microwave for 4-5 minutes after packaging. This processing method has formed a whole set of processing methods with standardized operations after a large number of practical explorations of the drying, sterilization and antiseptic processes in the entire technological process. It is convenient, improves the shelf life, and tastes strong and smooth.

The invention discloses a special whole grain noodle for diabetics and a preparation method thereof. The components include main materials and auxiliary materials, the main materials include wheat flour and whole grain flour, and the auxiliary materials include edible salt and drinking water. After the whole grain raw material is processed by precise heat flow technology, the grain seed coat is physically processed into small particles below 50 microns, and these particles are in a weak link state. They are added to the wheat flour after superfine grinding, and they are evenly dispersed in the dough. And the whole grain endosperm powder presents a glassy state, which reduces the chance of gastrointestinal amylase contacting wheat starch. The dietary fiber in noodles is as high as 10%, which can make the blood sugar response low, realize the slow release of sugar in the digestion process, make the heat release time longer, and significantly control the blood sugar index and body weight. Therefore, eating the noodles prepared by the present invention will not increase the blood sugar level for diabetics.

The present invention discloses tomato fine dried noodles, which are prepared from the following raw materials by weight: 100 parts of medium gluten wheat powder, 49-50 parts of tomato sauce, 0-0.3 part of edible colloid, and 1-3 parts of edible salt. The invention further discloses a processing method of the tomato fine dried noodles, wherein the processing method comprises: carrying out doughmaking on various raw materials, carrying out sealing agent, pressing into sheets, cutting into strips, drying, and other steps so as to prepare the finished product fine dried noodles. According to the present invention, the tomato fine dried noodles have characteristics of delicate in taste, rich tomato aroma, short cooking time and good rehydration, and integrate the instant food, the nutrition health, and the delicious taste.

The present invention discloses semi-dry buckwheat noodles and processing and preservation methods thereof. The processing and preservation methods comprise the following steps: main materials of the semi-dry buckwheat noodles are mixed evenly, the mixture is subjected to dynamic circulation bacterium number reducing treatment by using cold source plasma, then the treated mixture is sent into a vacuum dough kneading machine by using a positive pressure pneumatic conveying device, then auxiliary materials of the semi-dry buckwheat noodles are added into the vacuum dough kneading machine, then the vacuum dough kneading machine is turned on to conduct dough kneading, then first leavening, rolling, second leavening, rolling, noodle cutting, moderate dehydrating, tempering and packaging are conducted to prepare dough pieces and dough into semi-dry buckwheat noodle finished products. By using the bacterium number reducing treatment of the raw materials of the semi-dry buckwheat noodles, the specific preservation packaging, processing, preserving, etc. the method enables the prepared semi-dry buckwheat noodles to be convenient in cooking, mellow in buckwheat fragrance, and chewy and refreshing in mouthfeel under the premise of not adding alcohol and chemical preservatives, and is moderate in means and obvious in effects. Besides, the semi-dry buckwheat noodle products have a shelf life of 2 months or more at room temperature and have a refrigerated shelf life of up to 6 months.

The invention discloses half-dried noodles special for diabetics and a making method of the half-dried noodles. According to the half-dried noodles, wheat flour, tartarian buckwheat flour, common buckwheat flour, wheat bran flour, dietary fiber powder, wheat gluten and the like are used as main materials, and sorbitol fluid, water and the like are used as auxiliary materials. The making method comprises the following steps of premixing the main materials according to a set ratio, and after the main materials are uniformly mixed, performing dynamic ozone circulation fumigation and steaming treatment; then placing the treated materials into a vacuum dough kneading machine, then adding the auxiliary materials and sterile water according to the proportion, and performing vacuum dough kneading; and then sequentially calendering flocculated dough, performing ageing, performing secondary calendering, performing cutting into strips, performing moderate dehydration, and performing tempering. The dietary fiber content of the half-dried noodle products disclosed by the invention is higher than 6%, so that the postprandial blood sugar level of the diabetes can be effectively controlled; and besides, the products are stable in quality, chewy and smooth in mouth feel and long in shelf life, the quality guarantee period of the products at room temperature reaches 3 months, and the quality guarantee period of the products under cold storage environment reaches 6 months.

The invention relates to the technical field of food and particularly relates to dumpling flour and a preparation method thereof. The dumpling flour contains flour and an additive, wherein the flour is produced from top-level Australian hard wheat, standard Australian white wheat and Jinan 17# wheat. By mixing the top-level Australian hard wheat, the standard Australian white wheat and the Jinan 17# wheat in proportion for use, the extensibility and water-retaining property of a wrapper can be remarkably improved, and the breakage rate of a dumpling during the freezing is reduced; and meanwhile, the dumpling wrapper prepared from the dumpling flour has smooth and chewy taste and sufficient elasticity, is pure white and transparent and can completely meet the requirements of top-grade wrappers.

The invention belongs to the technical field of food processing and manufacturing, and discloses instant non-fried wholewheat quick-cooking noodles and a processing method thereof. The wholewheat quick-cooking noodles are prepared from the following raw materials in parts by weight: 70 to 80 parts of moderate and strong gluten wheat flour, 18 to 22 parts of bran flour, 0 to 2 parts of wheat germ flour, 0 to 0.5 part of edible gel, 1 to 20 parts of starch, and 0.1 to 3 parts of edible salt. The wholewheat flour, the starch and the edible gel serve as the main raw materials, and mixing, vacuum dough kneading, vacuum curing, compound calendering, noodle cutting, steaming, high-temperature drying and other procedures are carried out to prepare the wholewheat quick-cooking noodles. The produced non-fried quick-cooking noodles have delicate and smooth taste, can be cooked within a short time, have good reconstitution property, and are nutritive, healthy and delicious.