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Cooked and fresh wet noodles and fresh-keeping method thereof

A fresh-keeping method and technology for fresh and wet noodles, which are applied in the preservation of food ingredients as antimicrobials, bacteria used in food preparation, food science, etc. Effect

Inactive Publication Date: 2016-11-16
武汉大汉口食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the moisture content of wet noodles is relatively high. Under high temperature environment, cooked and fresh wet noodles are very prone to deterioration such as sourness and mold. The shelf life is short, and cooked and fresh wet noodles are prone to relapse, which affects eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, this embodiment provides a kind of cooked fresh wet noodle and fresh-keeping method thereof, and this cooked fresh wet noodle comprises the following components in parts by mass: 100 parts of flour, 2 parts of salt, 0.5 part of edible alkali, carboxymethyl 0.5 parts of sodium cellulose, 35 parts of water, 0.016 parts of nisin, 0.2 parts of gluconolactone, 13 parts of acetate starch, 0.5 parts of complex phosphate, 3 parts of trehalose and several parts of soybean lecithin.

[0028] This preservation method comprises the following steps:

[0029] S1. Prepare raw materials according to the following formula:

[0030] In terms of parts by mass, 100 parts of flour, 2 parts of salt, 0.5 parts of edible alkali, 0.5 parts of sodium carboxymethylcellulose, 35 parts of water, 0.016 parts of nisin, 0.2 parts of gluconolactone, and 13 parts of acetate starch , 0.5 parts of compound phosphate, 3 parts of trehalose and several parts of soybean lecithin;

[0031] S2, ...

Embodiment 2

[0040] Embodiment 2, this embodiment provides a kind of cooked fresh wet noodle and fresh-keeping method thereof, and this cooked fresh wet noodle comprises the following components in parts by mass: 90 parts of flour, 0.6 part of salt, 0.1 part of edible alkali, carboxymethyl 0.1 part of sodium cellulose, 33 parts of water, 0.01 part of nisin, 0.1 part of gluconolactone, 5 parts of acetate starch, 0.1 part of complex phosphate, 2 parts of trehalose and several parts of soybean lecithin.

[0041] This preservation method comprises the following steps:

[0042] S1. Prepare raw materials according to the following formula:

[0043] In parts by mass, 90 parts of flour, 0.6 part of salt, 0.1 part of edible alkali, 0.1 part of sodium carboxymethylcellulose, 33 parts of water, 0.01 part of nisin, 0.1 part of gluconolactone, and 5 parts of acetate starch , 0.1 part of compound phosphate, 2 parts of trehalose and several parts of soybean lecithin;

[0044] S2, kneading the dough; pu...

Embodiment 3

[0053]Embodiment 3, this embodiment provides a kind of cooked fresh wet noodles and fresh-keeping method thereof, and this cooked fresh wet noodles comprises the following components in parts by mass: 110 parts of flour, 3 parts of salt, 1 part of edible alkali, carboxymethyl 1 part of sodium cellulose, 36 parts of water, 0.022 parts of nisin, 0.3 parts of gluconolactone, 20 parts of acetate starch, 1 part of complex phosphate, 4 parts of trehalose and several parts of soybean lecithin.

[0054] This preservation method comprises the following steps:

[0055] S1. Prepare raw materials according to the following formula:

[0056] In parts by mass, 110 parts of flour, 3 parts of salt, 1 part of edible alkali, 1 part of sodium carboxymethylcellulose, 36 parts of water, 0.022 parts of nisin, 0.3 parts of gluconolactone, 20 parts of acetate starch , 1 part of compound phosphate, 4 parts of trehalose and several parts of soybean lecithin;

[0057] S2, kneading the dough; putting t...

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Abstract

The invention discloses cooked and fresh wet noodles and a fresh-keeping method thereof, and relates to the field of food processing. The method includes the following steps that nisin, glucolactone, starch acetate, composite phosphate and trehalose are added into flour; kneading is carried out; fermenting is carried out; the dough is pressed into shreds; steaming is carried out; sterilization is carried out; air cooling is carried out; the shreds are cut off and then put into a packaging bag, and the packaging bag is filled with inert gas for packaging. According to the cooked and fresh wet noodles and the fresh-keeping method thereof, starch acetate, composite phosphate and trehalose are added and compounded so as to prevent the cooked and fresh wet noodles from ageing in the storage period; nisin and glucolactone are added and compounded in combination with the sterilization process, the 10,000-level aseptic packaging environment and inert gas filling so as to control microorganisms within the qualified range and prevent the cooked and fresh wet noodles from going bad.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a cooked fresh wet noodle and a fresh-keeping method thereof. Background technique [0002] Cooked fresh wet noodle is a new type, green, convenient and fresh-keeping healthy food, which was successfully developed by Japanese manufacturers in the early 1990s. [0003] At present, food consumption tends to be healthy, delicious and convenient, and health includes the concepts of nutrition and safety. Cooked fresh wet noodles are a nutritious and safe food, and are very popular in many places. This product can be eaten directly or cooked, especially in summer, it can be eaten directly with cold dressing. [0004] Traditional wet noodles are mixed with flour and water, kneaded into dough first, then processed into flakes, cut into noodles with a noodle cutter, boiled in water, pickled in acid, packaged and sterilized, weighed and packaged listed. However, the moisture content of we...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L29/30A23L29/00
CPCA23V2002/00A23V2400/21A23V2200/10A23V2250/5118A23V2250/636
Inventor 刘海元江凤林
Owner 武汉大汉口食品有限公司
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