Non deep-fried instant noodles and preparation method thereof

Abstract

The invention relates to non deep-fried instant noodles and a preparation method thereof. The non deep-fried instant noodles adopt a one-piece structure that an upper layer is a seasoning block and a lower layer is a cake. Cooked noodles and dishes processed in kitchens are integrated, and a vacuum freeze drying technique is used wholly, so that novel non deep-fried instant noodles are prepared. The non deep-fried instant noodles have the advantages that the non deep-fried instant noodles are low in fat, rapid in rehydration, good in soup sucking properties and pure and delicious in flavor, have the feel of conditioning in family kitchens, and can well reserve original nutrient components. Besides, the noodles and the dishes are integrated together to process a noodle product in a container, and the non deep-fried instant noodles can be eaten when being brewed with boiling water for 3min, so that the non deep-fried instant noodles are convenient and rapid, and tedious steps that when conventional instant noodles are brewed, material bags of seasoning powder bags, sauce bags, vegetable bags and the like need to be tore are omitted, and the non deep-fried instant noodles are time-saving, bag-material-saving, environmental-friendly and healthy.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to non-fried instant noodles and a preparation method thereof. Background technique [0002] The main ingredients of instant noodles are wheat flour, palm oil, seasoning sauce and dehydrated vegetable leaves, etc., which are all necessary ingredients to supplement human nutrition. Because of its delicious taste and convenience, instant noodles have been welcomed and loved by the people since its birth. With the acceleration of the globalization process and the improvement of the pace of life, instant noodles, a food that can quickly satisfy hunger and is rich in nutrition, are becoming more and more popular among people. [0003] Instant noodles can be divided into fried instant noodles and non-fried instant noodles according to the different drying methods of the noodles. With the acceleration of the pace of life and the improvement of living standards, consumers not only consider...

AI Technical Summary

Problems solved by technology

[0006] CN102084965A discloses a method for making instant frozen noodles, which belongs to the field of dry noodle processing. It can effectively solve the problem of oil in fried and dried noodles, and the oxidation of noodles during storage will cause the quality of noodles to decline and deteriorate. When hot air is dried, noodles will shrink. Disadvantages that the noodle texture becomes hard and the water absorption speed of the noodles decreases during rehydration

[0008] CN103907876A discloses a preparation method of instant noodle seasoning blocks, although the method can make the seasonings in instant noodles into blocks and pack them into instant noodle bags together with the instant noodle blocks, which is more convenient and quicker when eating, and more hygienic, no harm after eating. Discarding plastics is safe and environmentally friendly. However, since each raw material needs to be dehydrated and dried, it cannot retain the original nutrients well, and cannot achieve natural and fresh flavors.

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