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Frozen steamed noodle and processing method thereof

A processing method and technology of steaming noodles, applied in the fields of application, food preparation, food science, etc., can solve the problems such as not easy to overeat, and achieve the effect of thick and delicious soup, good elasticity, and enhanced elasticity and flexibility

Active Publication Date: 2012-01-04
ZHEJIANG TIANFANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is not easy to eat more fried instant noodles or hot-air-dried non-fried instant foods.

Method used

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  • Frozen steamed noodle and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The preparation method of beef bone soup, detailed steps are as follows:

[0038] a. The raw materials used in beef bone soup are fat and tender yellow beef, beef bone marrow and beef leg bone. The weight ratio between the three is 4:1:5. Weigh the fat and tender yellow beef, beef bone marrow and beef leg For bone, clean various raw materials, remove blood stains and impurities, and then cut the various raw materials into blocks of ≤15 cm with a bone crusher after cleaning;

[0039] b. Put the diced raw materials into a cooking tank, add water 5 times the total weight of the raw materials, and cook after adding water. Control the pressure of the cooking tank to 0.03Mpa, and the cooking time is 4 to 6 minutes; Remove froth and let off hot water after cooking for the first time, rinse with clear water, put in the cooking tank again after rinsing, and add the water that accounts for 5 times of raw material gross weight and boil, control the pressure of cooking tank to be 0...

Embodiment 2

[0048] The frozen steamed noodles of the present invention are represented by weight percentage. The raw material ratio of the frozen steamed noodles consists of 38% wheat flour, 28% soybean protein powder, 14% purified water, 15% beef bone broth, 2% starch, and 2% lecithin. % and edible salt 1%.

[0049] The preparation method of beef bone soup, difference with embodiment 1:

[0050] In step a: the weight ratio among the fat and tender yellow beef, beef bone marrow and beef leg bone is 3.8:1:5.2;

[0051] In step b: put the diced raw material into the cooking tank, and add water, the amount of water added is 6 times of the total weight of the raw material, put it into the cooking tank again after washing, and add 4 times the total weight of the raw material Water is boiled, and the pressure of control retort is 0.03Mpa, and the cooking time is 30 minutes, then uses warm fire to decoct, and now the pressure of control retort is 0.02Mpa, and warm fire is boiled for 5h.

[005...

Embodiment 3

[0054] The frozen steamed noodles of the present invention are represented by weight percentage. The raw material ratio of the frozen steamed noodles consists of 42% wheat flour, 25% soybean protein powder, 16% purified water, 12% beef bone broth, 3% starch, and 1% lecithin. % and edible salt 1%.

[0055] The preparation method of beef bone soup, difference with embodiment 1:

[0056] In step a: the weight ratio among fat and tender yellow beef, beef bone marrow and beef leg bone is 4.2:1:4.8;

[0057] In step b: put the diced raw materials into the cooking tank, and add water, the amount of water added is 4 times the total weight of the raw materials, put it into the cooking tank again after washing, and add 6 times the total weight of the raw materials The water is boiled, the pressure of the control cooking tank is 0.03Mpa, and the cooking time is 35 minutes, and then it is boiled with warm fire instead, and now the pressure of the control cooking tank is 0.02Mpa, and it i...

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Abstract

The invention discloses a frozen steamed noodle and a processing method thereof. According to the invention, the frozen steamed noodle comprises the following raw materials: 35-45% of wheat flour, 20-30% of soybean protein powder, 10-20% of purified water, 10-18% of beef bone soup, 2-6% of starch, 1-4% of lecithin and 1-3% of edible salt. The beef bone soup in the raw materials is obtained by selecting first-class fat tender cooker beef, bone marrow and ox leg bone as raw materials and decocting the raw materials together with multiple natural flavorings and auxiliary materials through a traditional soup decocting method. The processing method of the frozen steamed noodle disclosed by the invention comprises the following steps of: first preparing materials to mix the flour in a vacuum state; and then curing the flour; rolling the flour for multiple times; slitting and molding the flour; steaming the molded noodle for two times; and finally freezing the steamed noodle quickly. The frozen steamed noodle produced by the processing method disclosed by the invention has the advantages of rich nutrition, smooth and elastic mouth feel, convenience and health; moreover, in the processingprocess, food additives like preservative are not needed so that the frozen steamed noodle is a green, healthy and convenient food.

Description

technical field [0001] The invention relates to a frozen noodle type instant food, in particular to a frozen steamed noodle and a processing method thereof. Background technique [0002] At present, with the continuous improvement of living standards, people's requirements for convenience food are no longer the era when they only wanted to eat without talking about the taste. More and more attention is paid to the taste of its food. At the same time, the health requirements and nutritional balance are also put on the agenda. [0003] Noodles, as a major convenience and snack food, are currently mostly fried noodle cakes and hot-air-dried non-fried noodle cakes, and some food additives (such as preservatives, antioxidants, etc.) need to be added. Therefore, it is not easy to eat more fried instant noodles or hot-air-dried non-fried instant foods. In order to meet the requirements of the masses of people on the nutrition and health of instant food, it is necessary to develop...

Claims

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Application Information

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IPC IPC(8): A23L1/162A23L1/305A23L7/113
Inventor 姜郑林刘跃白舟江
Owner ZHEJIANG TIANFANG FOOD
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