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Beancurd skin instant noodles and manufacturing method thereof

A technology for instant noodles and tofu skin, which is applied in the directions of food preparation, application, food science, etc., can solve the problems of poor taste and beany smell of soybean skin noodles, and achieve a small beany smell, good taste, and reasonable nutrition. Effect

Inactive Publication Date: 2010-07-28
邹德泽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] But above-mentioned bean curd instant noodles are owing to use pure soybean to make, even have added bean protein active antistaling agent, still have beany smell, and the mouthfeel of bean curd noodles that pure soybean is made is not good

Method used

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  • Beancurd skin instant noodles and manufacturing method thereof
  • Beancurd skin instant noodles and manufacturing method thereof
  • Beancurd skin instant noodles and manufacturing method thereof

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Embodiment Construction

[0043] The content of the present invention will be described in detail below in combination with specific embodiments.

[0044] The first to fourth embodiments of the instant noodles with bean curds of the present invention include bean curds.

[0045] In the first embodiment, the raw materials of the soybean hulls include rice, peas, flour and edible salt, and the weight ratio of the rice, peas, flour and edible salt is 100:30:5:0.5.

[0046] In the second embodiment, the raw materials of the bean skins include rice, peas, mung beans, flour and edible salt, and the weight ratio of the rice, peas, mung beans, flour and edible salt is 100:10:20:5:0.5 .

[0047] In the third embodiment, the raw materials of the soybean hulls include rice, peas, corn, flour and edible salt, and the weight ratio of the rice, peas, corn, flour and edible salt is 100:20:10:5:0.5 .

[0048] In the fourth embodiment, the raw materials of the soybean skin include rice, pea, millet, flour and edible...

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Abstract

The invention discloses beancurd skin instant noodles, which comprises beancurd skin and is characterized in that the beancurd is prepared from the raw materials of rice, peas, flour and edible salt. A manufacturing method for preparing the beancurd skin instant noodles and the manufactured beancurd skin instant noodles thereby have less beany flavor and good taste due to adopting unique raw materials to prepare the beancurd skin, the nutrition collocation is more reasonable, and additives like legumin activity antistaling agent can be reduced even stopped using, thus the beancurd skin instant noodles in the invention conforms to the requirements of healthy food better.

Description

technical field [0001] The invention relates to a method for preparing instant noodles with bean curds and the instant noodles with bean curds prepared by the method, in particular to instant noodles with bacon-flavored bean curds. Background technique [0002] Instant noodles are a kind of mainstream instant food on the market at present, and it generally has two classes, and a class is fried instant noodles, and another kind is non-fried instant noodles. These two kinds of instant noodles are generally all made with wheat flour, or rice flour, or corn flour, or buckwheat flour, or starch as the main raw material, and its nutritional labeling is low, and the protein content is about 6-11%. [0003] For this reason, a method for making soybean instant noodles by using soybeans, such as disclosed in the invention patent application publication CN20071000866.1, has appeared in the industry. The method comprises the following production steps: [0004] (1) Soak soybeans in wa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/211A23L1/162A23L11/30A23L7/113
Inventor 邹德泽
Owner 邹德泽
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