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Non-fried extruded instant noodles and production method thereof

A production method and technology of instant noodles, applied in the direction of food science and the like, can solve problems such as unsatisfactory taste and complicated preparation method, and achieve the effects of light taste, convenient eating and good molding.

Pending Publication Date: 2021-02-19
河南省川豫情食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The above two methods use non-fried to prepare instant noodles, the preparation method is complicated, no other seasonings are added, and the taste after brewing is not ideal

Method used

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  • Non-fried extruded instant noodles and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of non-fried extruded instant noodles, which is stewed beef spicy noodles, comprising: noodles (70 grams): wheat flour: edible salt = 20: 0.5;

[0030] Sauce packet (15g): butter: palm oil: chili: spice powder: sesame: seasoning oil: flavor = 27:9:4:1:0.8:0.6:0.4;

[0031] Powder packet (10g): edible salt; white sugar: sodium glutamate: chicken essence seasoning: pepper powder = 25: 3.5: 3: 2: 1.5;

[0032] Vegetable bag (10 grams): puffed soy products: dehydrated wakame: dehydrated green stems; dehydrated carrots = 3: 1.2: 1: 0.8.

Embodiment 2

[0034] A kind of non-fried extruded instant noodles, which are mutton spicy stewed noodles, comprising: noodles (70 grams): wheat flour: edible salt = 20: 0.5;

[0035] Sauce pack (15g): refined palm oil, mutton extract, refined mutton oil, spices, chili, sesame oil, food additives (capsicum red, tertiary butyl hydroquinone);

[0036] Powder packet (10g): Edible salt, food additives (sodium glutamate, disodium 5’-flavored nucleotide), soybean protein powder, mutton powder, yeast extract, chili powder, spices

[0037] Vegetable bag (10 grams): puffed soy products: dehydrated wakame: dehydrated green stems; dehydrated carrots = 3: 1.2: 1: 0.8.

Embodiment 3

[0039] A kind of non-fried extruded instant noodles, which are stewed noodles in high soup, comprising: noodle cake (70 grams): wheat flour: edible salt = 20: 0.5;

[0040] Sauce pack (15g): sesame paste, edible salt, white sugar, modified starch, food additives (beef bone soup, chicken bone soup, monosodium glutamate, xanthan gum, potassium sorbate);

[0041] Powder packet (10g): edible salt, monosodium glutamate, chicken essence seasoning, white pepper powder, chicken bone powder, beef bone powder, modified starch, yeast powder;

[0042] Vegetable bag (10 grams): puffed soy products: dehydrated carrots: dehydrated green stems = 3:2:0.8.

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Abstract

The invention provides non-fried extruded instant noodles and a production method thereof, and belongs to the technical field of food. The non-fried extruded instant noodles comprise a noodle cake andseasoning bags, wherein the noodle cake is prepared from wheat flour and edible salt, and the seasoning bags comprise any several of a sauce bag, a powder bag, a vegetable bag, a vinegar bag, a lightsoy sauce bag and a red oil bag. The instant noodles produced by the method are good in forming, regular in shape, not fluffy, free of excessive disorders, normal in color and luster, free of peculiar smell, free of impurities, free of pollution and free of wet cores; frying is not needed, the oil content is low after curing, the taste is light, and the instant noodles only need to be brewed withboiled water and are convenient to eat; the extruded instant noodles have a relatively compact structure, relatively good toughness and glossiness, and smooth mouth feel; and the produced sauce bag is prepared by boiling a plurality of raw materials, the fragrant and thick taste of the instant noodles is improved, and meanwhile, the seasoning bags such as the vegetable bag and the powder bag arecombined, so that the instant noodles are balanced in nutrition, smooth and fresh and tender, and full in fresh scent.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a non-fried extruded instant noodle and a production method thereof. Background technique [0002] In response to the busy life of modern people, various ready-to-eat products provide the advantages of convenience and speed. Among them, the instant noodles that can be eaten in just a few minutes after only being brewed in hot water are loved by people. Therefore, simple, nutritious, hygienic, economical and fast instant instant foods have become the first choice for most people in modern times. In the traditional method, in the process of preparing instant noodles, noodles all need to be fried and dehydrated to prolong the shelf life of instant noodles. Yet along with the continuous improvement of living standards, people are more and more aware of the nutritional deficiencies of this fried instant noodles, because the noodles are dehydrated through frying, therefore, it can cause ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113
CPCA23L7/113
Inventor 闫文晓
Owner 河南省川豫情食品科技股份有限公司
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