Normal-temperature instant potato stirred noodles and making method thereof

Abstract

The invention provides normal-temperature instant potato stirred noodles and a making method thereof. The making method comprises the following steps that 1, 60-76 parts of wheat flour, 20-40 parts of whole potato flour and 0-4 parts of gluten powder are taken by weight and kneaded into a dough; 2, the dough is prepared into raw noodles after being ripened for two times; 3, the raw noodles are steamed for 0-10 min on the conditions that the temperature is 70 DEG C-100 DEG C and the humidity is 100%; 4, material stirring is performed, wherein sauce and cooked noodles are mixed according to the weight ratio of (0-50):100 and stirred to be uniform; 5, the uniformly stirred noodles are put into a packing box or bag, nitrogen is introduced into the box or bag, and the box or bag is sealed; 6, the sealed packing box or bag is put at the temperature of 110 DEG C-121 DEG C to be sterilized for 15-25 min. The instant potato stirred noodles are rich in nutrition, good in mouthfeel, continuous and non-sticky.

Description

technical field [0001] The invention belongs to the field of instant noodles, in particular to a normal-temperature instant potato noodles and a preparation method thereof. Background technique [0002] Nowadays, people are busy with work, and instant food provides convenience in people’s life. Most of the instant food sold in the market are instant rice set meals, and most of the noodles are instant noodles. Therefore, the types of instant noodles are single and the nutritional value is single. , the product is less, and existing instant noodles are easily broken, sticky and agglomerated after high-temperature sterilization, which affects the mouthfeel of noodles. Contents of the invention [0003] An object of the present invention is to solve at least the above-mentioned problems or disadvantages and to provide at least the advantages that will be described hereinafter. [0004] Another purpose of the present invention is to add potato ingredients in the noodles, and u...

AI Technical Summary

Problems solved by technology

[0002] Nowadays, people are busy with work, and instant food provides convenience in people’s life. Most of the instant food sold in the market are instant rice set meals, and most of the noodles are instant noodles. Therefore, the types of instant noodles are single and the nutritional value is single. , there are fewer products, and the existing instant noodles are easy to break, stick and agglomerate after high-temperature sterilization, which affects the mouthfeel of the noodles

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