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Processing technology of freeze-dried instant noodles

A processing technology and instant noodle technology, applied in the fields of food science, food preservation, application, etc., can solve the problems of short shelf life, loss of ingredients, denaturation, etc., and achieve good fresh noodles, soft and tough taste, stable product quality, and simple production process. Effect

Pending Publication Date: 2021-11-02
福清市温福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Then the water control method of the rehydration surface is direct ventilation, heating and drying at room temperature. The products obtained by drying generally have problems of varying degrees of volume reduction and hard texture. Most of the volatile components will be lost, and some heat-sensitive substances will occur. denatured, inactivated, and some substances even oxidized; and the finished noodles made by this process are also at room temperature, and even in a refrigerated environment, their shelf life is not long

Method used

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  • Processing technology of freeze-dried instant noodles
  • Processing technology of freeze-dried instant noodles
  • Processing technology of freeze-dried instant noodles

Examples

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Effect test

Embodiment 1

[0050] see figure 1 , the embodiment of the present invention provides a kind of processing technology of freeze-dried instant noodles, carries out cooking treatment to noodles, specifically comprises:

[0051] Step S11: pre-processing: cleaning, shaping, dicing the auxiliary materials including meat products, seafood products, and vegetable products, and making dough into noodles;

[0052] Step S:12: Preparation of raw and auxiliary materials: processing the raw noodles and auxiliary materials separately, including cooking and seasoning;

[0053] Step S13: Matching: mix the noodle raw materials and various auxiliary materials according to the ratio;

[0054] Step S20: One-time quick freezing: the noodles and auxiliary materials are separately quick-frozen, and frozen in a -35° quick-freezer for 30-60 minutes, so that the central temperature of the noodles and auxiliary materials reaches below -18°;

[0055] Step S30: Primary freeze-drying: transfer the quick-frozen noodles ...

Embodiment 2

[0080] As a technical comparison of the necessity of the secondary freeze-drying process, this embodiment adopts the traditional primary mixed freeze-drying process, and the specific steps include:

[0081] Step S11: pre-processing: cleaning, shaping, dicing the auxiliary materials including meat products, seafood products, and vegetable products, and making dough into noodles;

[0082] Step S:12: Preparation of raw and auxiliary materials: processing the raw noodles and auxiliary materials separately, including cooking and seasoning;

[0083] Step S13: Matching: mix the noodle raw materials and various auxiliary materials according to the ratio;

[0084] Step S20: One-time quick freezing: the noodles and auxiliary materials are mixed and quick-frozen, and frozen in a -35° quick-freezer for 30-60 minutes, so that the central temperature of the noodles and auxiliary materials reaches below -18°;

[0085] Step S30: Primary freeze-drying: transfer the quick-frozen noodles and au...

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Abstract

The invention discloses a processing technology of freeze-dried instant noodles in the technical field of instant noodle processing technologies, and the processing technology comprises the steps of pretreatment, raw and auxiliary material blending, matching, primary quick-freezing, primary freeze-drying, secondary quick-freezing, secondary freeze-drying, unloading, selection, packaging, metal detection, boxing and the like, the instant noodles can be eaten only by brewing with boiling water for 6 minutes, the rehydration property of semi-dry instant noodles is better, the instant noodles can be recovered to the state of just cooked noodles after being brewed, the instant noodles are more convenient to eat and better in quality after being rehydrated, the process is short in time consumption, the freeze-drying dehydration rate of the instant noodles is only about 30% and 20%, the instant noodles are not completely dehydrated, the moisture content of the instant noodles is 10-13% after the instant noodles are subjected to secondary quick-freezing, and the shelf life of the instant noodles is prolonged in the frozen state; the processing technology is simple in production process and suitable for mass production, the prepared product is stable in quality, and standardized production can be carried out.

Description

technical field [0001] The invention relates to the technical field of instant noodles processing technology, in particular to a processing technology of freeze-dried instant noodles. Background technique [0002] Instant noodles are a modern food that has been gradually developed from traditional food through simple mechanical processing. Because of its convenience, low price, and easy preservation, it has become the best-selling convenience food after more than 40 years of development. Japan will It is one of the two great inventions of the twentieth century. Due to the rapid development of the instant noodle industry and the background of traditional food, whether it is technology or equipment, it all bears the obvious imprint of empiricism and the traces of in-depth research and incomplete digestion of related technologies. [0003] Instant noodles are developing very rapidly in my country and have become one of the most popular convenience foods. Instant noodles can b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/113A23L5/00A23L3/44
CPCA23L7/113A23L5/00A23L3/44A23V2002/00A23V2300/10A23V2300/20
Inventor 念其善
Owner 福清市温福食品有限公司
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