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Boiling-type instant noodles and preparation method thereof

A technology of instant noodles and high-gluten flour, which is applied in food science, food ingredients, and the functions of food ingredients. The effect of detoxification ability

Inactive Publication Date: 2016-05-11
林秋健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Instant noodles were very popular in Japan in the early 1990s. However, because instant noodles are high-calorie, low-nutrition fast and convenient foods, and fried instant noodles have large differences in seasonings, noodle construction technology, raw materials, and taste homogeneity are serious. Therefore, consumers are tired of fried instant noodles, so instant noodles have been born on the market, but the current instant noodles are not nutritious, and most of them do not contain seasonings, so it is difficult to meet the needs of the market

Method used

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  • Boiling-type instant noodles and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0020] A boiled instant noodle, comprising the following raw materials in parts by weight: 31 parts of buckwheat, 18 parts of quail eggs, 15 parts of white fungus, 10 parts of high-gluten flour, 8 parts of konjac powder, 1 part of sodium alginate, 35 parts of broth 4 servings of seaweed, 9 servings of Pleurotus eryngii, 12 servings of shiitake mushrooms, 7 servings of anchovy mushrooms, 5 servings of golden blessing mushrooms, 1 serving of turmeric powder, 1 serving of garlic powder, 6 servings of sesame oil, 2 servings of wasabi, 1 serving of oyster sauce, 1 part of tempeh and 1 part of soaked wild sansho.

[0021] A preparation method of boiled instant noodles comprises the following steps:

[0022] 1) Pour 31 parts of buckwheat and 4 parts of seaweed into a grinder for crushing to obtain powder, then pour the powder into a container, add 18 parts of quail eggs, 10 parts of high-gluten flour, and 8 parts of konjac powder , 1 part of sodium alginate and an appropriate amount...

Embodiment 2

[0031] A boiled instant noodle, comprising the following raw materials in parts by weight: 29 parts of buckwheat, 20 parts of quail eggs, 17 parts of white fungus, 12 parts of high-gluten flour, 10 parts of konjac fine powder, 3 parts of sodium alginate, and 37 parts of stock 6 servings of seaweed, 11 servings of king oyster mushroom, 14 servings of shiitake mushrooms, 9 servings of phoenix tail mushrooms, 7 servings of golden blessing mushrooms, 3 servings of turmeric powder, 3 servings of garlic powder, 8 servings of sesame oil, 4 servings of wasabi, 3 servings of oyster sauce, 3 parts of tempeh and 3 parts of soaked wild sansho.

[0032] A preparation method for boiled instant noodles, comprising the following steps:

[0033] 1) Pour 29 parts of buckwheat and 6 parts of seaweed together into a grinder for crushing to obtain powder, then pour the powder into a container, add 20 parts of quail eggs, 12 parts of high-gluten flour, and 10 parts of konjac powder , 3 parts of so...

Embodiment 3

[0042]A boiled instant noodle, comprising the following raw materials in parts by weight: 30 parts of buckwheat, 19 parts of quail eggs, 16 parts of white fungus, 11 parts of high-gluten flour, 9 parts of konjac fine powder, 2 parts of sodium alginate, and 36 parts of broth 5 servings of seaweed, 10 servings of Pleurotus eryngii, 13 servings of shiitake mushrooms, 8 servings of phoenix mushrooms, 6 servings of golden blessing mushrooms, 2 servings of turmeric powder, 2 servings of garlic powder, 7 servings of sesame oil, 3 servings of wasabi, 2 servings of oyster sauce, 2 parts of tempeh and 2 parts of soaked wild sansho.

[0043] A preparation method for boiled instant noodles, comprising the following steps:

[0044] 1) Pour 30 parts of buckwheat and 5 parts of seaweed into a grinder for crushing to obtain powder, then pour the powder into a container, add 19 parts of quail eggs, 11 parts of high-gluten flour, and 9 parts of konjac powder , 2 parts of sodium alginate and an...

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Abstract

The invention discloses boiling-type instant noodles and a preparation method thereof. The boiling-type instant noodles are prepared from the following raw materials in parts by weight: 29-31 parts of buckwheat, 18-20 parts of quail eggs, 15-17 parts of white fungus, 10-12 parts of high-gluten flour, 8-10 parts of konjac flour, 1-3 parts of sodium alginate, 35-37 parts of broth, 4-6 parts of seaweed, 9-11 parts of pleurotus eryngii, 12-14 parts of mushrooms, 7-9 parts of pleurotus pulmonarius, 5-7 parts of tricholorna lobayense, 1-3 parts of turmeric powder, 1-3 parts of garlic powder, 6-8 parts of sesame oil, 2-4 parts of wasabi, 1-3 parts of oyster sauce, 1-3 parts of fermented soya beans and 1-3 parts of pickled rod chilli. The boiling-type instant noodles are abundant in nutrient, and is capable of enhancing the human immunity, promoting metabolism of the organism and enhancing the detoxification ability.

Description

technical field [0001] The invention relates to boiled instant noodles and a preparation method thereof. Background technique [0002] Instant noodles are also called instant noodles. It is a simple fast food from Japan. It combines traditional noodles and ramen, adds some cooking oil, and is dehydrated to become instant noodles. Instant noodles were very popular in Japan in the early 1990s. However, because instant noodles are high-calorie, low-nutrition fast and convenient foods, and fried instant noodles have large differences in seasonings, noodle construction technology, raw materials, and taste homogeneity are serious. Therefore, consumers are tired of fried instant noodles, so instant noodles have been born on the market, but the current instant noodles are not nutritious, and most of them do not contain seasonings, which are difficult to meet the needs of the market. Contents of the invention [0003] The technical problem to be solved by the present invention is...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L17/60A23L27/60A23L31/00A23L15/00A23L19/10A23L33/00
CPCA23V2002/00A23V2200/324A23V2200/30
Inventor 林秋健
Owner 林秋健
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