Normal-temperature instant potato stirred noodles and making method thereof

A production method and potato technology are applied in food ingredients as taste improvers, food science, food ingredients, etc. It can solve the problems of easy broken noodles, single types of noodles, and single nutritional value, so as to avoid sticking and broken noodles and enrich the food. Nutrients, effects of increasing nutrients

Inactive Publication Date: 2016-06-01
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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

Method used

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  • Normal-temperature instant potato stirred noodles and making method thereof
  • Normal-temperature instant potato stirred noodles and making method thereof

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Embodiment Construction

[0038] The present invention will be further described in detail below in conjunction with the accompanying drawings, so that those skilled in the art can implement it with reference to the description.

[0039] The invention discloses a normal temperature instant potato noodle and a preparation method thereof, such as figure 1 As shown, the method at least includes the following steps:

[0040] Step 1. Take the following components in parts by weight: 60-76 parts of wheat flour, 20-40 parts of whole potato flour, and 0-4 parts of gluten powder, and mix them uniformly into mixed flour; sprinkle water droplets on the mixed flour , processing the mixed flour into a loose dough with a diameter of 0.5cm; proofing the loose dough at a temperature of 18-30°C for 1-2h; adding 30-50 parts by weight to the mixed powder The warm water is used to knead the mixed powder into dough; wherein, 0-3 parts by weight of table salt are dissolved in the warm water.

[0041] Step 2, the dough is ...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L19/12
CPCA23V2002/00A23V2200/14A23V2250/5486
Inventor 张泓黄艳杰胡宏海戴小枫毕红霞徐芬张春江黄峰张雪刘倩楠张荣吴娱张良陈文波
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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