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Frozen instant noodles and processing method thereof

A technology of cooked noodles and flour, which is applied in the field of frozen cooked noodles and its processing, which can solve the problems of not being able to meet the higher demands of consumers and achieve the effect of strong fresh-keeping ability

Inactive Publication Date: 2011-09-14
牛选欣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In today's pursuit of healthy nutrition, green and safe food, such instant noodles are far from meeting the higher demands of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Get the flour 48kg that ash content is less than 0.5%, potato starch 8kg, gluten powder 2kg, protein powder 1kg, plant glue 0.01kg, alkali 0kg, salt 1kg, gardenia yellow food coloring 0.01kg and hardness less than 38kg of water of 2 degrees, Put the above materials into the kneading equipment synchronously; under the vacuum condition of 85KPa, first stir at high speed for 5 minutes, then at low speed for 10 minutes; wake up the kneaded dough at room temperature for 5 minutes; Put the rolled and stretched compound-calendered dough in a ripening box with a temperature of 30°C and a relative humidity of 76°C for 14 minutes; put the cured dough through five rolling and stretched continuous rolling, and then cut the dough into pieces. Noodles are cut into short noodles; the cut noodles are boiled continuously for 60 seconds at a temperature of 98°C and a pH of 7.0; 5°C, washing time is 90 seconds; put the washed noodles into boxes; freeze the boxed noodles within 35 minutes ...

Embodiment 2

[0034] Take 49kg of flour with an ash content less than 0.5%, 9kg of tapioca starch, 2.5kg of gluten powder, 1.5kg of protein powder, 0.01kg of alkali, 0.015kg of vegetable glue, 1.1kg of table salt, 0.02kg of gardenia yellow food coloring and hardness less than 2 degrees 40kg of water, wherein the alkali is a compound alkali, which is compounded by sodium carbonate and potassium carbonate, and the compound ratio is 7: 3. Put the above materials into the dough mixing equipment synchronously; Stir at low speed for 10 minutes; wake up the reconciled dough at room temperature for 5 minutes; then carry out two rounds of rolling and rolling; put the dough after rolling and rolling in a room with a temperature of 27°C and a relative humidity of 75°C Mature in the curing box for 12 minutes; the matured dough will be rolled and rolled continuously for five times, and then the dough will be cut into noodles; then the noodles will be cut into short noodles; Boil continuously for 55 seco...

Embodiment 3

[0036] Take 50kg of flour with ash content less than 0.5%, 10kg of tapioca starch, 3kg of gluten powder, 2kg of protein powder, 0.02kg of alkali, 0.03kg of vegetable glue, 1.25kg of salt, 0.03kg of gardenia yellow food coloring and 40.97 of water with hardness less than 2 degrees kg, wherein the alkali is a compound alkali, which is composed of sodium carbonate and potassium carbonate, and the compound ratio is 7:3. Put the above materials into the dough mixing equipment synchronously; under the vacuum condition of 86KPa, first stir at high speed for 5min, and then Stir for 10 minutes; wake up the reconciled dough at room temperature for 5 minutes; then perform two rounds of rolling and rolling; place the dough after rolling and rolling at a temperature of 30°C and a relative humidity of 80°C for aging Mature in the box for 15 minutes; the matured dough is rolled and rolled continuously for five times, and then the dough is cut into noodles; then the noodles are cut into short ...

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Abstract

The invention relates to frozen instant noodles and a processing method thereof. The frozen instant noodles comprise raw materials of flour, starch, wheat gluten, albumen powder, vegetable jelly, alkali, common salt, food dye and water. During processing, the mixed materials are synchronously placed in dough kneading equipment, vacuum stirred and then are let stand; the dough is subjected to rolling and pulling type composite calendaring for multiple times, is cured and is subjected to rolling and pulling type continuous calendaring and is chopped into short noodles; and finally, the noodles are boiled, washed and sub-packaged into boxes and refrigerated at a temperature of -18DEG C.

Description

technical field [0001] The invention relates to a frozen cooked noodle and a processing method thereof. Background technique [0002] With the development of social economy, people's life rhythm is getting faster and faster. In terms of food, consumers not only pay attention to delicious food and low price, but also fast and convenient consumption has become the mainstream of consumer consumption. Therefore, noodles and other fast foods have become popular among consumers. favored by. On the market, various fast food emerges at the historic moment. Noodles are a traditional food in my country. Nowadays, in order to meet people's needs for fast and convenient, various instant noodles are coming in the market. Such as: various barrels or bags of instant noodles, semi-dried noodles, etc. Although the above instant noodles can meet the requirements of consumers to eat quickly, in order to achieve long-term preservation and delicious taste of these instant noodles, certain mea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/30A23L1/305A23L7/113
Inventor 牛选欣
Owner 牛选欣
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