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Instant noodles and making method thereof

A production method and technology of instant noodles, which are applied in the field of food processing, can solve the problems of long rehydration time and poor taste of non-fried instant noodles, and achieve the effects of improving rehydration efficiency, high-efficiency dehydration, and high water content

Pending Publication Date: 2019-08-23
上海康识食品科技有限公司
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  • Abstract
  • Description
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Problems solved by technology

[0005] The problem solved by the invention is that the rehydration time of the non-fried instant noodles made at present is long and the mouthfeel is not good

Method used

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  • Instant noodles and making method thereof
  • Instant noodles and making method thereof
  • Instant noodles and making method thereof

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Embodiment Construction

[0019] It can be known from the background art that the non-fried instant noodles produced at present have a long rehydration time and poor taste.

[0020] After research, it was found that in the current production process of instant noodles, steam cooking is generally used to make the raw noodles alpha, and the moisture content of the wet noodles after steaming is about 50%, and then hot air drying is performed, and the instant noodles are rehydrated when brewed with hot water. It takes a long time, the taste is hard, and the smoothness is not good, which is quite different from the taste of freshly cooked noodles at home or noodle restaurants. The main reason for the long rehydration time of the instant noodles made at present is: the dehydration of the cooked noodles after the alphaization of the raw noodles is not uniform enough, and the resulting pores are not uniform, so that the dry noodle cake absorbs water unevenly during the rehydration process, resulting in the rehy...

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Abstract

The invention provides instant noodles and a making method thereof. The making method of the instant noodles comprises the steps that a flour product is supplied; the flour product is boiled with water; the flour product is dehydrated, wherein in the dehydration process, drying is conducted at least two times. After the dough product is boiled with water, the water content of the noodles is increased, the rehydration time of the instant noodles prepared after the efficient dehydration process is shortened, and the taste of the non-fried instant noodles made by using the method can be improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an instant noodle and a preparation method thereof. Background technique [0002] Instant noodles are a kind of fast and convenient food, which can be eaten very simply by adding hot water or heating for a short time. It is very convenient and has good preservation. Therefore, it is widely supported by consumers. [0003] Most of the existing instant noodles are made by steaming the raw noodles to α (the α degree of starch is the degree of being cooked from raw, that is, the degree of gelatinization), and then frying the α noodles to obtain instant fried noodles. , because it is made by deep frying, it has an addictive flavor and texture. However, this method makes the noodles high in oil and calories. Therefore, there is another kind of instant noodles, which is to dry the α-faced noodles with hot air to obtain hot-air-dried noodles (non-fried). Since the hot-air-dried noodles ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L5/10A23L5/00
CPCA23L7/113A23L5/13A23L5/00
Inventor 舒树敏区敬刘景饶李戈
Owner 上海康识食品科技有限公司
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