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Making method of non-deep-fried highland barley instant noodles

A production method and instant noodle technology, applied in the field of food processing, can solve the problems of not being able to control the cost of products well, not being able to nutrient-enriched products, and having low nutritional value of finished products, so as to achieve high utilization rate of raw materials, reduce production costs, and improve production. The effect of efficiency

Inactive Publication Date: 2016-06-01
吕艳
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  • Description
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AI Technical Summary

Problems solved by technology

In the current production process of non-fried instant noodle food, the nutritional value of the finished product is low, the cost of the product cannot be well controlled, and the product cannot be nutritious

Method used

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Embodiment

[0013] The non-fried highland barley instant noodle making method of the present embodiment comprises the following steps:

[0014] (1) Grinding;

[0015] (2) Feeding, highland barley powder accounts for 80% of the total weight of dry raw materials;

[0016] (3) For kneading the dough, the amount of water added is 20% of the total weight of the dry ingredients, the water temperature is 23°C, and the kneading time is 18 minutes;

[0017] (4) Forming, using non-expanding extrusion equipment;

[0018] (5) Cooking and drying.

[0019] The method of making non-fried barley instant noodles improves the traditional method of making instant noodles. It has advanced technology, reasonable and strict procedures, strong operability and high production efficiency. The non-fried highland barley instant noodles with whole highland barley powder can be made by using the process, which greatly improves the scientific and technological content and added value of the highland barley food, ma...

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Abstract

The invention discloses a making method of non-deep-fried highland barley instant noodles. The making technology of the non-deep-fried highland barley instant noodles is characterized by comprising the following steps of performing grinding so as to obtain powder, adding materials, performing dough making, performing shaping, performing steaming, performing drying and the like, wherein in the step of adding materials, the amount of highland barley powder accounts for 50-100% of the total weight of dried raw materials; in the step of dough making, the addition amount of water is 30-35% of the total weight of the dried raw materials, the water temperature is 25-30 DEG C, and the dough making time is 10-20 minutes; in the step of shaping, non-puffing extrusion equipment is used. Through adoption of the technology, the non-deep-fried highland barley instant noodles from full highland barley powder can be made, the scientific and technological content and the added value of highland barley foods are substantially increased, and the non-deep-fried highland barley instant noodles become a healthy instant food which can be accepted by most people.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making non-fried barley instant noodles. Background technique [0002] Instant noodles are also called instant noodles. In the south, it is generally called bowl noodles, and in Hong Kong, it is called doll noodles. It is a noodle food that can be cooked in hot water in a short time. It is named after its form, function. In the current production process of non-fried instant noodles, the finished product has low nutritional value, cannot control the product cost well, and cannot make the product nutritious. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the purpose of the present invention is to provide a method for making non-fried barley instant noodles. The present invention not only has simple production process and high production efficiency, but also has better fo...

Claims

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Application Information

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IPC IPC(8): A23L1/16
Inventor 吕艳
Owner 吕艳
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