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Preparation method of fried instant noodles with excellent brittleness and bowl life

A technology of instant noodles and brittleness, which is applied in the direction of food science, etc., can solve the problems of long time for noodle cakes to disperse, single nutrition of instant noodles, and low brittleness of noodle cakes, and achieve fast drying speed, enhanced interaction, and excellent brittleness. Effect

Active Publication Date: 2018-03-02
HEXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the raw materials of instant noodles currently sold on the market are relatively simple, and the instant noodles have poor brittleness and mouthfeel, and lack nutrition. For example, Chinese Patent No. CN201210115079.3 discloses a "method for making instant noodles with anthocyanins". The obtained instant noodles have relatively simple nutrition and poor taste, and the prepared noodle cakes are not very brittle. It takes a long time for the noodle cakes to disperse completely after soaking in hot water, and the noodles are easy to break

Method used

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  • Preparation method of fried instant noodles with excellent brittleness and bowl life
  • Preparation method of fried instant noodles with excellent brittleness and bowl life
  • Preparation method of fried instant noodles with excellent brittleness and bowl life

Examples

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Effect test

Embodiment 1

[0025] A method for preparing fried instant noodles with excellent brittleness and brittleness, comprising the following steps:

[0026] (1) Kneading dough: Weigh 40 parts of water, 2 parts of salt, and 15 parts of eggs, add them to 70 parts of flour, stir and knead to obtain dough, and vibrate the dough ultrasonically for 45 minutes;

[0027] (2) Nitrogen steaming: According to the conventional production method of instant noodle cakes, the dough in step (1) is prepared into instant noodle cakes, and then the dough cakes are placed in a steamer for steaming. The cooking temperature is 116° C. and the cooking time is 2 hours. , Nitrogen gas is poured into the pot during cooking to drive away the oxygen in the pot, and instant noodles are obtained;

[0028] (3) Ultrasonic vibration frying: fry the instant noodle cooked noodle cake in step (2) under ultrasonic vibration conditions for 45min, and control the temperature of frying to be 105° C. to obtain instant noodle semi-finish...

Embodiment 2

[0031] A method for preparing fried instant noodles with excellent brittleness and brittleness, comprising the following steps:

[0032] (1) Kneading dough: Weigh 50 parts of water, 1.5 parts of salt, and 3 parts of eggs, add them to 50 parts of flour, stir and knead to obtain dough, and vibrate the dough ultrasonically for 50 minutes;

[0033] (2) Nitrogen steaming: According to the conventional production method of instant noodle cakes, the dough in step (1) is prepared into instant noodle cakes, and then the dough cakes are placed in a steamer for steaming. The cooking temperature is 116° C. and the cooking time is 1 hour. , Nitrogen gas is poured into the pot during cooking to drive away the oxygen in the pot, and instant noodles are obtained;

[0034] (3) Ultrasonic vibration frying: fry the instant noodle cooked noodle cake in step (2) under ultrasonic vibration conditions for 30min, and control the temperature of frying to be 105° C. to obtain instant noodle semi-finish...

Embodiment 3

[0037] A method for preparing fried instant noodles with excellent brittleness and brittleness, comprising the following steps:

[0038] (1) Kneading dough: Weigh 47 parts of water, 1.7 parts of salt, and 25 parts of eggs, add them to 60 parts of flour, stir and knead to obtain dough, and vibrate the dough ultrasonically for 50 minutes;

[0039] (2) Nitrogen steaming: According to the conventional production method of instant noodle cakes, the dough in step (1) is prepared into instant noodle cakes, and then the dough cakes are placed in a steamer for steaming. The cooking temperature is 116° C. and the cooking time is 1 hour. , Nitrogen gas is poured into the pot during cooking to drive away the oxygen in the pot, and instant noodles are obtained;

[0040] (3) Ultrasonic vibration frying: fry the instant noodle cooked noodle cake in step (2) under ultrasonic vibration conditions for 40min, and control the temperature of frying to be 105° C. to obtain instant noodle semi-finis...

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Abstract

The invention discloses a preparation method of fried instant noodles with excellent brittleness and bowl life. The preparation method of the fried instant noodles with excellent brittleness and bowllife comprises the following four steps of dough kneading, steaming with nitrogen, ultrasonic vibration frying, and airing. Main operation processes is as follows: weighing and putting 50 parts of water, 1.5 parts of salt and 15 parts of eggs inyto 55 parts of flour, and conducting stirring and kneading to obtain a dough; preparing the dough into flour cakes for the instant noodles according to aconventional preparation method of flour cakes for instant noodles, putting the flour cakes into a steamer, inflating the steamer with nitrogen, and conducting steaming to obtain cooked flour cakes; and frying the cooked flour cakes under an ultrasonic vibration condition, and conducting N2 cyclic drying so as to obtain a finished product. The instant noodles obtained by the preparation method disclosed by the invention have higher brittleness and better taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing fried instant noodles with excellent brittleness and brittleness retention. Background technique [0002] With the acceleration of the pace of life and the improvement of living standards, consumers not only consider the convenience of food, but also begin to pay attention to many factors such as the health and high nutrition of food. More and more young people choose instant noodles for lunch or dinner due to work reasons. Instant noodles, also known as instant noodles, instant noodles, or cup noodles, are noodle foods that can be soaked in hot water in a short period of time. Instant noodles are made by steaming, frying, and fixing the shredded noodles. Before eating, they are brewed with boiling water. The instant noodles are also equipped with corresponding seasoning materials. When eating noodles, heat the noodles and brew them. The material dissolves and can be ...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L15/00A23L5/10
CPCA23L5/11A23L7/113A23L15/30
Inventor 王治江李彩霞杨璞张自彪刘志芳李兴艳
Owner HEXI UNIV
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