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Instant noodle processing method

A processing method and technology of instant noodles, which are applied in the directions of food forming, food science, application, etc., can solve the problems of unsuitable industrial production and cumbersome preparation process, and achieve the effect of simplifying the production process, reducing the preparation process steps, and reducing the loss.

Inactive Publication Date: 2017-08-04
江苏新顺福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the conventional method to solve the above problems in the food field is to microencapsulate seasonings, flavoring agents or other additives to reduce the impact of the external environment and subsequent processing technology on the above additives, but the preparation process of microencapsulation is cumbersome and inappropriate. Industrial production

Method used

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  • Instant noodle processing method

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Effect test

Embodiment 1

[0025] Embodiment 1: the total mass accounts for 2% of the finished product, and the mass percentage is 2:1:1:5 of β-cyclodextrin, soybean modified phospholipid, triglycerol monostearate and seasoning mixture, 1% salt, 0.3% sodium pyrophosphate, 0.4% guar gum, the balance is starch and water.

Embodiment 2

[0026] Embodiment 2: the total mass accounts for 2% of the finished product, and the mass percentage is 2:1:1:6 of β-cyclodextrin, soybean modified phospholipid, triglycerol monostearate and seasoning mixture, 1.5% salt, 0.4% sodium pyrophosphate, 0.5% guar gum, and the balance is starch and water.

Embodiment 3

[0027] Embodiment 3: the total mass accounts for 3% of the finished product, and the mass percentage is 2:1:1:5 of β-cyclodextrin, soybean modified phospholipid, tripolyglycerol monostearate and seasoning mixture, 2% salt, 0.5% sodium pyrophosphate, 0.5% guar gum, and the balance is starch and water.

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Abstract

The invention discloses an instant noodle processing method. The method includes steps: (1) seasoning adsorption, to be more specific, dissolving beta-cyclodextrin, soybean modified phosphatide, triglycerol monostearate and seasonings into water, well stirring, and adding salt, sodium pyrophosphate and guar gum to obtain mixed water solution; (2) dough kneading, to be more specific, mixing the mixed water solution with flour, and well stirring to obtain dough; (3) rolling and forming, to be more specific, putting the dough in an aging plate, performing low-temperature low-speed aging for 10-15min, pressing the aged dough into two pieces by two parallel compression rollers, and then passing through a compression roller to form a firm dough strip uniform in thickness; (4) shredding and cooking, to be more specific, slitting the dough strip, and performing steam cooking; (5) finished product formation, to be more specific, subjecting noodles to deep frying, air cooling and packaging to obtain finished products. By microencapsulation of the seasonings added into a dough cake, instant noodle preparation steps are reduced, and the production method is simple, easy in operation and available for industrial production.

Description

technical field [0001] The invention relates to a convenient snack food, in particular to a processing method of instant noodles. Background technique [0002] The convenience product on the market is usually made up of noodle cake and seasoning bag, and seasoning, flavoring agent etc. are added in the seasoning bag. It is very inconvenient to separate the noodle cake from the seasoning package, especially during travel, it is not only cumbersome to eat instant noodles with seasoning package, but also the used seasoning package is inconvenient to handle. But the batching of instant noodles is directly added in the noodle cake, can make the fragrance of batching go down and inhomogeneous, have reduced the quality of product. Use conventional method to produce seasoning instant noodles, carry out follow-up frying process after seasoning, can reduce the seasoning effect of seasoning and spices. [0003] At present, the conventional method to solve the above problems in the fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23P10/35
CPCA23V2002/00A23V2200/224A23V2250/5112A23V2250/192
Inventor 吴宗泽
Owner 江苏新顺福食品有限公司
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