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Method for flavoring snack noodle body

A dim sum noodle flavoring technology, applied in fried food, food science, etc., can solve problems such as undiscovered patent publications, change of dough rheological properties, change of noodle taste, etc. The effect of uniform material and full flavor

Inactive Publication Date: 2017-05-31
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These two methods have obvious disadvantages: in the first method, adding seasoning to the dough will not only increase the cost by three times, but also the ingredients of the seasoning will change the rheological properties of the dough and change the taste of the dough
The second method is lower in cost because of the surface layer flavoring, but the free moisture in the sauce is brought into the fryer, making the frying oil very unstable and easily causing the acid value of the furnace oil to exceed the standard
[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for flavoring dim sum noodles, the steps are as follows:

[0025] (1) Preparation of seasoning sauce: weigh the seasoning powder / paste according to the formula, add it into water with a water temperature of 45°C according to the ratio of material to liquid mass ratio of 1:2, and stir for 30 minutes at a speed of 55 rpm. The material liquid is fully mixed to obtain the seasoning sauce.

[0026] (2) Conveying the seasoning sauce: Use a straight nozzle with a liquid spray volume of 4 liters / min and a pipeline pump with a liquid infusion volume of 20 liters / min to transport the prepared sauce to the atomizing nozzle through the pump.

[0027] (3) Adjust the atomization state: adjust the water pressure to 4 kg / cm2, so that the sauce is sprayed out in a uniform atomization state.

[0028] (4) Adjust the spray volume: adjust the spray volume by the opening of the valve to ensure that it is controlled between 1-4% (relative to the weight of the noodle body). The amou...

Embodiment 2

[0031] A method for flavoring dim sum noodles, the steps are as follows:

[0032] (1) Preparation of seasoning sauce: weigh the seasoning powder / paste according to the formula, add it into water with a water temperature of 50°C at a ratio of 2:3 to the mass ratio of material to liquid, and stir for 40 minutes at a speed of 70 rpm to make The material liquid is fully mixed to obtain the seasoning sauce.

[0033] (2) Conveying the seasoning sauce: Use a straight nozzle with a liquid spray volume of 5 liters / min and a pipeline pump with a liquid infusion volume of 25 liters / min to transport the prepared sauce to the atomizing nozzle through the pump.

[0034] (3) Adjust the atomization state: adjust the water pressure to 5 kg / cm2, so that the sauce is sprayed out in a uniform atomization state.

[0035] (4) Adjust the spray volume: adjust the spray volume by the opening of the valve to ensure that it is controlled between 1-4% (relative to the weight of the noodle body). The am...

Embodiment 3

[0038] A method for flavoring dim sum noodles, the steps are as follows:

[0039] ⑴Preparation of seasoning sauce: Weigh the seasoning powder / seasoning paste according to the formula, and add it to the water with a water temperature of 30-60°C at a ratio of 1:0.6-2 to the mass ratio of material to liquid, under the condition of a rotation speed of 10-100r / min Stir for 10-60 minutes to fully mix the material liquid to obtain the sauce;

[0040] ⑵Convey sauce: Use the nozzle with spray volume of 1-10L / min and pipeline pump with infusion volume of 5-50L / min to transport the prepared sauce to the atomizing nozzle through the pump;

[0041] ⑶Adjust the atomization state: adjust the water pressure to 0.5-5kg / cm 2 , so that the seasoning sauce is sprayed out in a uniform atomization state;

[0042] ⑷Adjust the amount of spray: adjust the amount of spray through the opening of the valve to ensure that it is controlled between 0.5-5% of the weight of the noodles. The amount of spray ...

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PUM

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Abstract

The invention relates to a method for flavoring a snack noodle body. The method comprises the following steps: (1) preparing a flavoring juice; (2) conveying the flavoring juice; (3) adjusting an atomization state; (4) adjusting the spray quantity; and (5) flavoring snack noodle. According to the method provided by the invention, a principle that the noodle needs to absorb 3-4% of water during digestion is utilized, and a process of spraying the flavoring juice for flavoring before digestion is adopted to ensure that flavoring liquid sprayed to the noodle body is absorbed into the noodle body during digestion, the noodle body is fully flavored, and free water cannot be brought into a deep-frying furnace and causes no influence on the stability of furnace oil; and in addition, the method is convenient to operate, enables the snack noodle to be fully flavored and crisp in mouthfeel, and can stabilize the quality of the oil during processing.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for flavoring snacks and noodles. Background technique [0002] Dim sum noodles are an indispensable type of pasta snack food, and are very popular among consumers because of their numerous flavors and convenient eating. With the continuous improvement of people's consumption level, the requirements for dim sum noodles are no longer in the era when they only wanted to eat and not talk about the taste. The requirements for its texture and taste are getting higher and higher. [0003] The flavor of dim sum noodles is mainly achieved through the flavoring of seasonings. At present, the flavors of dim sum noodles are mainly divided into flavors before frying and flavors after frying. Flavoring after frying is achieved through powder bagging, powdering, and spraying processes, but flavoring after frying cannot solve the raw flour flavor brought by the dough itself, ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L5/10A21D13/60
Inventor 林世勋李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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