Instant cold noodles and agar-agar jelly and making method thereof

A production method and technology of convenient Liangpi, applied in the fields of food science, food preservation, application, etc., can solve the problems of losing the convenience of jelly noodles, excessive intake of alum, loss of toughness, etc. smelly effect

Inactive Publication Date: 2019-11-22
王静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, jelly and cold noodle are foods that everyone loves and often eat. Eating too much will lead to excessive intake of alum. Excessive intake of alum can lead to symptoms such as anemia, aluminum poisoning, mental retardation, and dementia. Therefore, this method should not be promoted.
There are people who brew jelly powder with hot water and eat it, because hot water brewing will cause the powder to become greasy and lose toughness, so it also loses the convenience of jelly and the meaning of the product itself

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of instant cold noodle of the present invention, jelly comprises the following steps:

[0027] (1) Raw material acquisition: first clean the corn, sweet potato, pea, potato, mung bean and rice to remove impurities and deterioration with water, then add 1 to 3 kg of water for every 10 kg of coarse material, and put the water and coarse material in order Grinding in a high-precision grinding machine, the above raw materials are repeatedly ground three times one by one to obtain a fine slurry. Then use a special filter to filter out the residue, and filter three times in a row to obtain a good starch slurry with a moisture content of 12% to 78%.

[0028] In this step, the starch slurry is obtained by grinding and filtering any raw material of corn, sweet potato, pea, potato, mung bean, or rice; At least two kinds of raw materials are mixed and made by grinding and filtering; or the starch slurry is obtained by grinding and filtering any one of corn,...

Embodiment 2

[0041] A kind of instant cold noodle and jelly prepared according to the method of embodiment 1.

[0042] According to 20 batches of cold noodle and jelly prepared in Example 1, the cold noodle and jelly produced by the 20 batches were sampled respectively in the 6th, 7th, 8th, 9th, 10th, 11th, and December months after preparation. The appearance and taste of jelly have no change, and it is within the shelf life.

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PUM

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Abstract

The invention discloses instant cold noodles and agar-agar jelly and a making method thereof. The method comprises the two procedures of raw material obtaining and main material making, in the main material making method, the brand-new formula ratio, temperature and time regulation and control, and process treatment steps are utilized, through multiple times of sterilization, the quality guaranteeperiod of the instant cold noodles and agar-agar jelly can reach 6-12 months, the method adopts an original stewing-steaming technology, and after the process procedure is added for treatment, the jelly has higher toughness and chewiness, and is plump and smooth in color and luster and free of foreign flavor.

Description

technical field [0001] The invention relates to a kind of instant cold noodle, jelly and a preparation method thereof. Background technique [0002] my country's folk snacks are very developed, with a wide variety, a long history and unique local characteristics. Among them, Liangpi and jelly occupy an important position, and Sichuan, Shaanxi, Shanxi, and Gansu are particularly fond of them. Liangpi and jelly are popular snack foods, but due to traditional production methods, it is difficult to preserve the quality for a long time, making it difficult to taste local cold noodle and jelly in other places. With the development of society, the mobility of the crowd has increased, and many people hope to bring back their favorite food from other places and taste it slowly. The popular Liangpi and jelly are hard to take away. It can be seen that as long as the problem of shelf life can be solved and more healthy and pure-tasting instant cold noodle and jelly can be provided at...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L3/3508A23L5/10A23L3/00
CPCA23L3/00A23L3/3508A23L5/13A23L29/30
Inventor 王静
Owner 王静
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