1552 results about "Instant noodle" patented technology

The invention discloses coarse cereals instant pasta and a preparation method. The coarse cereals instant pasta includes 15%-40% of coarse cereals powder, 57%-84% of wheat flour and 1%-3% of food additives. The preparation method includes steps: mixing raw materials, adding proper amount of water according to need, extruding and slaking, secondary extruding and slaking, shaping, heating by microwave, drying by hot wind, and packaging into bag-type or cup-type or bowl-type instant pasta with flavoring packet. The method has advantages of secondary extrusion moulding, no need of frying process, low oil content, rich nutrition, good rehydration performance, tough and slippery taste, coarse cereals characteristic flavor, and long storage life.

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

The invention relates to oil spraying instant noodle production line and production technology thereof. The production line is sequentially provided with an alkaline water bucket, a quantitative water adding bucket, a vibrating screen, a double shaft flour-mixing machine, a curing feeder, a composite tablet machine, a continuous tablet machine, a three-layer vaporizer, a cutting folder, a spraying flavouring machine, an oil spraying noodle frying machine, a microwave drying machine, an air cooling machine and an output packaging device. The equipment is full automatic, production efficiency is high, thus being applicable to mass production; in the production equipment, oil spraying device is adopted to carry out oil spraying treatment on noodle block, the noodle block has the flavour of common instant noodles while the oil content thereof is only about 5%, thus the noodle block is a good low oil content healthy food.

The invention provides an instant noodle seasoning packet and a manufacturing method thereof, which mainly takes fresh beef, pork, entire chicken, fresh shrimp, seasonal fresh vegetables, shrimpbran, kelp, mushroom, shallot, ginger, and the like as the main materials, takes spice powder, salt, sugar, monosodium glutamate, and the like as flavoring additives and accessories, adopts the brand-new technical conception which combines stewing with frying as well as combines enzymolysis with fining to convert the nutrition components of poultry with fresh vegetables into amino acids which are easily absorbed by human bodies, and implements seasoning based on the steps to manufacture the flavoring additives with more familization as well as excellent color, fragrance and taste, changes the fixed modes of the original instant noodles including powder packet, sauce packet and vegetable packet, and recommends the brand-new three-packet seasoning combination of brand-new soup packet, oil packet and vegetable packet, thus effectively improving the defects of less vegetables and high fats of the instant noodle seasoning packet, and being more beneficial to the body health of people. The seasoning adopts scientific and precise mixture ratio, which has the advantages of simple manufacturing technique and high production efficiency, thus greatly simplifying the traditional production technique of the instant noodle seasoning packet.

The invention relates to frozen instant noodles and a processing method thereof. The frozen instant noodles comprise raw materials of flour, starch, wheat gluten, albumen powder, vegetable jelly, alkali, common salt, food dye and water. During processing, the mixed materials are synchronously placed in dough kneading equipment, vacuum stirred and then are let stand; the dough is subjected to rolling and pulling type composite calendaring for multiple times, is cured and is subjected to rolling and pulling type continuous calendaring and is chopped into short noodles; and finally, the noodles are boiled, washed and sub-packaged into boxes and refrigerated at a temperature of -18DEG C.

The invention discloses a colorized instant noodle formula and a preparation method. The formula comprises wheat flour, water, edible oil, edible salt and at least one of coarse grain flour, vegetable juice, fruit juice and edible herb juice; and the preparation method comprises the following steps of: according to the formula, adding water at the temperature of between 20 and 30 DEG C to prepare colorized dough which contains at least one color of yellow, red, green, dark green, purple and black; placing the colorized dough in a sealing mode at the normal temperature for 100 to 140 minutes, and pressing and cutting the colorized dough to strips to obtain the colorized noodles; and curing, shaping, drying, blending and packing the colorized noodles. The colorized instant noodle formula and the preparation method can overcome the defects of lack of nutrient components and single color in the prior art so as to realize abundance in nutrient components and various colors.

A series of 16 kinds of nutritive health-care instant noodles is prepared from wheat flour and 16 health-care materials including rose flower, chrysanthemum flower, yam, lotus root powder, etc. Each kind of them is prepared from wheat flour and one of 16 health-care materials. Their preparing process is also disclosed.

The invention belongs to the technical field of flour food processing, and particularly relates to a multi-grain instant noodle and a manufacturing method thereof. The preparation method comprises the following steps: multi-grain flour and high gluten wheat flour are used as main raw materials and are manufactured into the multi-grain instant noodle with modified starch, vital gluten, salts, dietary alkali, composite phosphate, and monoglyceride through processes of dough making, still standing, calendering, cutting, steaming, forming, drying and the like, wherein the multi-grain flour is a flour material sieved by a sieve of 100-150 meshes and is manufactured by one or the combination of mung beans, black soya beans, kidney beans, peas, broad beans, ormosia, maize, potatoes, and sweet potatoes being subjected to ultrahigh pressing, enzymolysis, germinating and / or superfine grinding and then drying and smashing. The multi-grain instant noodle manufactured by the method has the outstanding advantages of well nutrition and flavor, high raw material utilization ratio, low nutrient loss, good reconstitution property, modest crunch and elasticity, low fat content and the like.

The present invention relates to fowl product and is especially one kind of chicken powder and its production process. The chicken paste is produced with chicken breast, and through high pressure steaming, milling slurry, enzymolysis with proteinase, adding fixings and heat reaction, high pressure homogenizing, spray drying, cooling, sieving and packing. The the chicken powder is rich in taste and may be used as material for chicken bouillon powder, chicken seasoning, biscuit, instant noodles, puffing food, nutritious food and meat product.

A kind of non-fried instant noodles made of the food grains other than rice is proportionally prepared from food additive, water edible oil, wheat flour, corn powder, corn starch, potato starch, potato powder, tartarian buckwheat powder, buckwheat powder, modified starch, sweet potato starch and sweet potato powder through mixing, heating, shaping, cutting short, heating and drying.

The invention discloses a method for preparing champignon polypeptide powder, which comprises the following steps of: crushing mushroom fruit bodies, taking mushroom fruit body powder, and mixing the mushroom fruit body powder with water; adding cellulase into the mixture to perform enzymolysis for 1 to 2 hours, and then adding protease into the mixture to perform enzymolysis for 3 to 6 hours; and inactivating the enzymes, concentrating an enzymolysis solution, adding a flavoring agent into the enzymolysis solution, and embedding and drying the mixture to obtain a product. The product prepared by the method has high amino acid content, rich nutrients and high freshness, and not only can be applied to conditioning essence reactive perfume bases, but also can be applied to the industries of bio-pharmaceuticals, nutritional health products, domestic flavoring materials, instant noodle seasonings, puffed foods, bakery foods, meat processed products and the like; besides, the method has the advantages of high utilization rate of mushrooms, less waste and low production cost, is suitable for processing a large amount of products, and is a good method for the deep processing of the mushrooms.

The invention discloses non-fried coix seed instant noodles, which comprises the following components in part by weight: 10 to 55 parts of coix seed powder, 5 to 20 parts of oat powder, 0 to 15 parts of buckwheat powder, 0 to 20 parts of corn flour, 5 to 30 parts of wheat flour, 0 to 10 parts of corn starch, 5 to 30 parts of soybean powder and 0.1 to 5 parts of konjaku flour. The method for producing non-fried coix seed instant noodles comprises the following steps: a, preparing coix seed powder; and b, mixing the coix seed powder prepared by the step B with other ingredients, and after fermenting, and performing secondary extrusion to obtain finished products. The non-fried coix seed instant noodles provided by the invention solve the problems of low strength, serious thick soup and sticky noodles of the conventional coix seed non-fried instant noodles, take the advantage of the medical and food healthy characteristics of coix seeds, contain rich nutrients and are good for health. The invention also provides the method for producing the non-fried coix seed instant noodles, which obviously improves the strength of the noodles, adopts a simple manufacturing process and is low in manufacturing cost.

The invention discloses deep-fry cereal instant noodles and a preparation method thereof. The deep-fry cereal instant noodles are prepared from wheat flour, solanum tuberdsm, tapioca starch, guar gum, sodium polyacrylate, composite phosphate and sodium carbonate in parts by weight. The preparation method comprises the following steps of: putting the materials into a dough mixer, adding water to prepare paste, and curing the paste; compositing the cured paste to be strips through a laminating machine, and cutting the strips and shaping; and cooking the shaped noodles, spraying condiments, frying, finally carrying out regular air cooling and then packaging. The deep-fry cereal instant noodles prepared according to the technical scheme are good in mouth feeling, rich in nutrition and few in oil content, and are beneficial to the health of people.

The invention relates to a method for producing instant noodles, in particularly to non-fried flavor instant noodles and an industrial efficient production method thereof. The method comprises the following steps: using a vacuum dual-speed dough kneading machine to mix the following materials loosely at a high speed for 6 minutes: 100 portions of wheat flour, 5 to 20 portions of softening water, 1 to 2 portions of cooking salt, 0.1 to 0.3 portion of dietary alkali, 0.2 to 0.6 portion of sodium carboxymethyl cellulose, 0.1 to 0.5 portion of composite phosphate, 0.5 to 1.5 portions of lecithin, 1 to 2 portions of active dry yeast, and 5 to 15 portions of modified starch; mixing the materials at a low speed for 5 minutes at a temperature of between 25 and 30 DEG C; stirring and mixing the flour evenly; proofing the flour to form a gluten matrix inside a flour dough; tabletting and cutting the flour dough with the gluten matrix into noodles; curing the noodles and then spraying oil thereon; and then drying and sterilizing the noodles with microwaves, and packaging the noodles together with flavoring bags into the instant noodles. The method not only improves the production efficiency of the product, but also ensures the nutrition and the mouthfeel of the products.

The invention provides a seasoning stuffing noodle and a preparation method thereof, relating to daily noodle food and the preparation process; the seasoning stuffing noodle is characterized in that the center of the normal noodle prepared by existing grain powder is filled with nutrition materials such as seafood, vegetables, fruits, eggs, fish, health-caring medicines and flavorings such as acid, sweet, salt, fragrance, tingle, balsam, monosodium glutamate and the like; edible pigment of slight quantity is added in the stuffing so as to prepare colorful seasoning stuffing with complete nutrition and good taste; the seasoning stuffing is prepared into various colors, thus increasing the beauty. By adopting a sandwiched composite noodle press, the seasoning stuffing noodle can be made into hanging noodles, wet noodles, instant noodles and the like. The seasoning stuffing noodle is convenient to be eaten, clean and sanitary; compared with the existing internal seasoning noodle (powder), the seasoning stuffing noodle has rich nutrition and better taste; compared with traditional soup noodle, the seasoning stuffing noodle reduces the loss of the nutrition of the seasoning; compared with the existing instant noodles, the seasoning stuffing noodle can avoid the pollution of the packaging bag to the environment.

The invention relates to tartary buckwheat-maize instant noodles, which are prepared from the following materials in parts by weight: 300-340 parts of maize flour, 80-90 parts of mung bean starch, 60-70 parts of tartary buckwheat, 30-40 parts of millet, 100-120 parts of green tea juice, 50-60 parts of oyster mushroom juice, 60-70 parts of honey, 20-30 parts of lemon, 40-50 parts of chufa and the like. The invention discloses the tartary buckwheat-maize instant noodles in which tartary buckwheat and millet are added so that very good functions of treating hypertension, hyperlipidemia and hyperglycemia and nourishing the stomach are achieved. In addition, extracts of coreopsis tinctoria flowers, cushaw flowers, panax notoginseng powder, hawthorn and the like have the efficacies of resisting and preventing cancer, reducing blood fat and blood pressure, eliminating fat and losing weight. Therefore, the tartary buckwheat-maize instant noodles are health food.

The invention discloses a mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles. The seasoning packet comprises a sauce packet, and a powder packet. The sauce packet comprises the raw materials of: fresh meat, palm oil, refined butter, sesame oil, soybean paste, soy sauce, old ginger, fresh garlic, shallot, chili pepper, white granulated sugar, pepper powder, and food additives. The powder packet comprises the raw materials of: edible salt, monosodium glutamate, white granulated sugar, chili pepper powder, ginger powder, garlic powder, yeast powder, ginger powder, onion powder, maltodextrin, and pure chicken powder. A dried vegetable packet comprises the raw materials of: Chinese cabbage, caraway, and celery. The seasoning packet has the advantages that: nutrients in pork and fresh vegetables are converted into amino acids which are easy to absorb by human bodies, such that the seasoning packet is beneficial for human health. The color, fragrance, and taste are good. The production method is simple and is easy to command; the technology is mature; and the method provided by the invention is suitable for popularization.

The invention relates to a cereal coarse grain instant noodle processing production line, comprising a mixing drum, a flour mixing machine, a hoisting machine, a flour feeding machine, an extrusion moulding machine, a quantitative cutting machine, a row combining machine, a pneumatic stopping device, a row separating device, a flour steaming machine, a drying machine, a cooling machine, an inspection conveyor, a packaging machine and a finished product conveyor which are sequentially connected, wherein an automatic weighing blanking device and a positive pressure conveying device are arranged in the procedure before the procedure of the flour mixing machine; a flour softening machine is arranged between the flour mixing machine and the hoisting machine; the extrusion moulding machine is one with automatically controlled temperature and curing degree; the quantitative cutting machine is of high accuracy type; the row separating device is of pneumatic type; the drying machine is a multi-section temperature and humidity controllable drying machine; and a transition conveyor is arranged between the cooling machine and the inspection conveyor. The invention can complete integration continuous production including burdening, conveying powder, mixing flour, softening flour, extruding and curing, high accuracy quantitative cutting, stewing and curing, multi-section drying, cooling and finished product packaging.

The invention discloses a method for producing non-fried sweet potato instant noodles by a squeezing and pressing process, which is characterized in that the non-fried sweet potato instant noodles are processed by using whole sweet potato powder, wheat flour, starch and the like as main raw materials and by the steps of mixing materials to make dough, performing two-stage squeezing and pressing and aging forming, performing wave forming, re-steaming, drying, cooking, packing and the like. When the method is used, a non-frying production mode is adopted, the production method is simple, the operation is convenient, and produced non-fried sweet potato instant noodles retain the special nutrients of the original grains and have the characteristics of high elasticity, soaking resistance, quick rehydration, breakage resistance, clear soup and high chewing strength. The noodles offer a fresh and smooth mouthfeel, the quality of the noodles is high, and the method is suitable for large-scale industrial production of grain instant noodles.

Chinese traditional saying: 'food is the most important for people', which is the most basic and the most important core for the Chinese diet culture idea. Five-color health preserving noodle keeps and improves the processing technique of instant noodles, which shows the key of the health and long life (the rational nutrient match) based on the deep research of five-element philosophy by analyzing the trend of the food process, consumption and the present state of the instant noodles market, and fills the vacancy of the instant noodles food market. The product is abrasive machined finely with green, red, yellow, white, black five color optimum material and a plurality of type vegetables, which has the rational nutrition. The aim of the invention is the nutrient diet and the health preserving. The invention changes the single nutrition state of instant noodles, which meets the needs of the equalizing nutrition, the health, the long life and the convenience.

The invention provides a non-frying highland barley instant noodle which takes highland barley flour as the main raw material and a making method thereof, belonging to the field of food processing; the making method of the non-frying highland barley instant noodle includes the steps of flour milling, charging, dough making, shaping, stewing, drying, and the like, and is characterized in that: the highland barley flour accounts for 50-100 % of the total weight of dry raw materials in the charging step, water which accounts for 30-35 % of the total weight of dry raw materials and has the temperature of 25-30 DEG C is added in the dough making step, the time for dough making is 10-20 minutes, and a piece of non-expansion extrusion equipment is adopted in the shaping step. The technique can be used for producing the non-frying highland barley instant noodle of whole highland barley flour, and can greatly raise the technology content and added value of highland barley flour food, thus the highland barley flour food can turn into health instant food which can be accepted by most people.

The invention relates to a preparation method of thermal reaction pork essence with obvious characteristic aroma. The method comprises the steps of (1) preparation of enzymatic hydrolysis-oxidation pig fat: carrying out a lipase hydrolysis reaction on the pig fat, and carrying out hot air oxidation on the product of the lipase hydrolysis reaction; (2) preparation of pig bone zymolyte: cooking pig leg bones under high pressure, and then drying and grinding the pig leg bones; feeding a certain amount of water, and then gradually carrying out lipase enzymolysis, protease 1 enzymolysis and flavourzyme enzymolysis; (3) preparation of pork zymolyte: feeding a certain amount of water into minced pork, and then gradually carrying out protease 2 enzymolysis and flavourzyme enzymolysis; (4) Maillard reaction: mixing the materials according to certain proportion, and carrying out the Maillard reaction. The pork essence prepared by the method is obvious in pork characteristic aroma, rich and full in meat flavor, natural, mellow and lasting in fragrance and stable in quality, is a natural food additive, and is mainly used in processing of meat products such as broths, instant noodle seasoning, puffed food, snack, sausages and the like, and other aspects.

The invention relates to a method for controlling color and luster formation through a temperature-variable Maillard reaction, belonging to the field of food additives. The method can be used for efficiently controlling the formation of the Maillard reaction color and luster by controlling the cysteine addition time in the process of the Maillard reaction. The method comprises specific steps of dissolving 100 parts by weight of soy peptide and 10-28 parts by weight of xylose with 1000 parts by weight of water to obtain a mixed solution, adjusting pH value of the mixed solution to 6.0-7.5, carrying out Maillard reaction at 80-100 DEG C, then adding 8-15 parts by weight of cysteine, rising the temperature to 110 to 130 DEG C to carry out the Maillard reaction for 1.5 to 3.5 hours, stopping the reaction by ice water cooling, adding carrier malto dextrin into the concentrated reaction solution and evenly mixing, spraying and drying to produce a flavored peptide product with light color, strong fragrance and abundant taste. The product can be applied to processing seasoning powder of instant noodles, chicken essence, catering soup, salty snack food, meat products, basic materials of delicate flavoring and salty essence, animal feed, and pet food flavoring, and can efficiently improve the flavor and the taste of the final products.

The invention relates to an instant-noodles processing method, which comprises the following steps of mixing, dough-making, curing, rolling and cutting into strips, steaming, water holding, secondary steaming, secondary water holding, split charging and half sealing, sterilization, complete sealing and packaging. Wheat flour, cassava modified starch and wheat gluten are adopted as main raw materials, food additives are adopted as auxiliary materials, a technique for twice steaming and twice water holding is adopted, and a twice-sealing and twice-sterilization technology is utilized, so that the instant noodles which are free from being adhered when in storage, can be stored for long time, are convenient to eat and have excellent taste and shape are prepared, and the industrialized mass production of the instant noodles can be realized. The instant noodles have feasibility in daily necessities, are suitable for being eaten at home and in traveling, can play an role which cannot be substituted by any other food under the situation of shortage in water or no water and are more applicable to different disaster relief work such as earthquake relief work, flood relief work, drought resistant work and the like, the requirement on convenient and instant dinner food can be satisfied, and a good social benefit can be realized.

The present invention provides a cactus noodle product which comprises (by weight 90) cactus fruit slurry of 5-30, 6-90 of one or several powderes of wheat flower, buckwheat, naked oats, oatmeal, corn, mungbean, soybean, black soyabean and rice flower, salt of 0.5-1.5 and margin of water as well as 1-10 of one or several of carota slurry, turnip slurry, tomato slurry, cushaw slurry, spinach juice, cabbage juice, celery juice, chives juice, rape juice and asparagus lettuce juice. The cactus noodle can be made in the patterns of fine dried noodle, instant noodle. Italy hollow noodle, screen noodle and shell nozzle. The present invention utilizes the cell wall rupture technique to make full use of the pectin composition in cactus cell membrance to raise the contents of vitamins and celluloses in the noodles product.

The invention discloses a preparing method of rapid-freezing instant noodle and cheek, which comprises the following steps: boiling at high temperature; immersing in the liquid at low temperature; cooling instantly; sprinkling evenly; allocating soup vegetable; packing to freeze at -35 deg.c rapidly.

A method for producing instant noodles dried by a high-temperature hot air stream, wherein the noodles have a moreish taste and texture similar to fried noodles and yet have a low caloric value. The method for producing instant noodles dried by a high-temperature hot air stream comprises: step (a) producing a noodle band from a noodle dough prepared by adding an edible oil to a noodle dough material containing a raw material flour, and then producing raw noodle strands from the noodle band, step (b) adhering an edible oil to the raw noodle strands, and then steaming the raw noodle strands to produce steamed noodles, step (c) forming a noodle block by packing a predetermined amount of the steamed noodles into a retainer, and step (d) swelling and drying the noodle block by blowing a hot air stream at a temperature of 120° C. to 160° C. onto the noodle block from above and below the retainer at a stream speed of 30 m / s to 70 m / s for a period of 3 to 15 minutes.

Provided is a method for producing instant noodles dried by a hot air stream at a high temperature which has a moreish taste and texture similar to fried noodles and yet has a low caloric value. A method for producing instant noodles dried by a hot air stream at a high temperature which is characterized by comprising: (a) a step for preparing a noodle dough by adding an edible oil to noodle dough materials including starting flour, preparing a noodle band from the noodle dough and then preparing fresh noodle strings from the noodle band; (b) a step for applying an edible oil to the fresh noodle strings and then steaming the fresh noodle strings to give steamed noodles; (c) a step for packing a predetermined amount of the steamed noodles in a retainer to form a noodle block; and (d) a step for swelling and drying the noodle block by blowing a hot air stream at a temperature of 120oC to 160oC from the top and bottom of the retainer at a speed of 30 m / s to 70 m / s for 3 to 15 minutes.

The invention discloses a fermentative crispy pickled pepper and an application of the fermentative crispy pickled pepper in a seasoning packet of instant noodles. The fermentative crispy pickled pepper is prepared by the steps of with a fresh pepper as a raw material, fermenting the fresh pepper by virtue of brine rich in lactic acid bacteria, and adding a crisp-keeping agent compounded by alkaline calcium salt and citric acid and a composite antioxidant compounded by tea powder, curcuma powder, sodium ascorbate and the citric acid; with the fresh pepper, the crisp-keeping agent and the composite antioxidant act as the raw materials, directly carrying out vacuum packaging, pasteuring, air drying and cooling to prepare the fermentative crispy pickled pepper. With the adoption of the fermentative crispy pickled pepper, the fermentative crispy pickled pepper is prepared by virtue of a segmented temperature controlling heating technology; flavor compounds of the fermentative crispy pickled pepper can be completely kept by using an embedding and granulation technology, and a fermentative crispy pickled pepper powder packet is prepared; the preparation method is simple and is safe to operate; in addition, in the fermentative crispy pickled pepper seasoning packet of the instant noodles, the pepper is brilliant yellow, is good incrisp feeling, is good in fermentation fragrance and taste, is unique in flavor when being applied in the seasoning packet of the instant noodles, is good in taste and is longer in shelf life.