CN101999592A - Non-fried instant noodle and making method thereof - Google Patents
Non-fried instant noodle and making method thereof Download PDFInfo
- Publication number
- CN101999592A CN101999592A CN2010105325637A CN201010532563A CN101999592A CN 101999592 A CN101999592 A CN 101999592A CN 2010105325637 A CN2010105325637 A CN 2010105325637A CN 201010532563 A CN201010532563 A CN 201010532563A CN 101999592 A CN101999592 A CN 101999592A
- Authority
- CN
- China
- Prior art keywords
- noodles
- instant noodle
- food
- powder
- fried instant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
The invention relates to non-fried instant noodle which comprises the raw materials of flour, water, edible salt and food-grade potassium carbonate. The proportions of the raw materials are as follows: the addition of water accounts for 10-30 percent of the mass of the flour, and the additions of the edible salt and the food-grade potassium carbonate respectively account for 0.5-1.5 percent and 0.02-0.08 percent of the mass of the water. The raw materials are mixed, stirred, ground, cut, formed, stewed and dried to obtain the non-fried instant noodle.
Description
Technical field
The invention belongs to food processing field, more specifically relate to a kind of non-fried instant noodle and preparation method thereof.
Background technology
Instant noodles, quick because of its instant, taste is abundant and extensively be subjected to liking of people.That sells on the market at present has greatly or fried instant noodle, but because fried instant noodle heat height also has a large amount of greases, grease becomes lipid oxide after peroxidating.It lodges in blood vessel or other organs, forms aging phenomenon, quickens people's aging speed, causes artery sclerosis, easily causes diseases such as cerebral hemorrhage, heart disease, kidney trouble, the people that pursue healthy food are hoped and halts.
Summary of the invention
The object of the present invention is to provide a kind of non-fried instant noodle and preparation method thereof, this method is not used oil, and preparation technology is simple, and taste is abundant, for people provide another kind of selection to the pursuit of healthy food.
A kind of raw material of non-fried instant noodle consists of: flour, water, edible salt, food-grade potash; The addition of water accounts for the 10-30% of flour quality, and edible salt addition amount accounts for the 0.5-1.5% of water quality, and food-grade potash addition accounts for the 0.02%-0.08% of water quality.
The concrete steps of the preparation method of this non-fried instant noodle are:
1) with flour, edible salt, food-grade potash mixes in proportion, stirs, and adds water while stirring, and mixing speed is 400-600 rev/min, time 15-20min;
2) roll: the mixture that step 1) is obtained rolls;
3) tangent plane: with step 2) face that obtains is cut into wide 1-5mm, the noodles of thick 0.5-1.5mm;
4) moulding: noodles automatic moulding in the instant noodles make-up machine that step 3) is obtained;
5) boiling: the moulding noodles that step 4) is obtained are by vapour cooking, and digestion time is 10-20min;
6) oven dry: with the noodles after the boiling 110-130 ℃ the oven dry 30-40min, air-cooled, air-cooled after again 110-130 ℃ the oven dry 10-20min, air-cooled, through twice circulation, obtain this product.
Carry out boiling after can after the step 4) moulding, spraying flavoring, or flavoring is made into the instant noodles material package; Described flavoring is instant noodles flavorings commonly used, can be chilli powder, pepper powder, cumin powder, meat flavour powder, one or more of Vegetable powder.
The invention has the advantages that: the invention provides a kind of non-fried instant noodles, the preparation method is simple, does not add grease or other anticorrisive agent, and nutritious, mouthfeel is good, and is edible healthy.
The specific embodiment
A kind of raw material of non-fried instant noodle consists of: flour, water, edible salt, food-grade potash; The addition of water accounts for the 10-30% of flour quality, and edible salt addition amount accounts for the 0.5-1.5% of water quality, and food-grade potash addition accounts for the 0.02%-0.08% of water quality.
The concrete steps of the preparation method of this non-fried instant noodle are:
1) with flour, edible salt, food-grade potash mixes in proportion, stirs, and adds water while stirring, and mixing speed is 400-600 rev/min, time 15-20min;
2) roll: the mixture that step 1) is obtained rolls;
3) tangent plane: with step 2) face that obtains is cut into wide 1-5mm, the noodles of thick 0.5-1.5mm;
4) moulding: noodles automatic moulding in the instant noodles make-up machine that step 3) is obtained;
5) boiling: the moulding noodles that step 4) is obtained are by vapour cooking, and digestion time is 10-20min;
6) oven dry: with the noodles after the boiling 110-130 ℃ the oven dry 30-40min, air-cooled, air-cooled after again 110-130 ℃ the oven dry 10-20min, air-cooled, through twice circulation, obtain this product.
Carry out boiling after can after the step 4) moulding, spraying flavoring, or flavoring is made into the instant noodles material package; Described flavoring is instant noodles flavorings commonly used, can be chilli powder, pepper powder, cumin powder, meat flavour powder, one or more of Vegetable powder.
Embodiment 1
A kind of raw material of non-fried instant noodle consists of: the addition of water accounts for 10% of flour quality, and the addition amount of edible salt and food-grade potash accounts for 0.5% and 0.02% of water quality.
The concrete steps of the preparation method of this non-fried instant noodle are:
1) with flour, edible salt, food-grade potash mixes in proportion, stirs, and adds water while stirring, and mixing speed is 400 rev/mins, time 20min; 2) mixture that step 1) is obtained rolls 9 times; 3) with step 2) face that obtains is cut into wide 1mm, the noodles of thick 1.5mm; 4) noodles that step 3) is obtained automatic moulding in the instant noodles make-up machine sprays chilli powder afterwards; 5) the moulding noodles that step 4) obtained are by vapour cooking, and digestion time is 10min; 6) with the noodles after the boiling 110 ℃ the oven dry 30min, air-cooled, air-cooled after again 130 ℃ the oven dry 10min, air-cooled, through twice circulation, obtain having the instant noodles of spicy flavor.
Embodiment 2
A kind of raw material of non-fried instant noodle consists of; The addition of water accounts for 30% of flour quality, and edible salt addition amount accounts for 1.5% of water quality, and food-grade potash addition accounts for 0.08% of water quality.
The concrete steps of the preparation method of this non-fried instant noodle are:
1) with flour, edible salt, food-grade potash mixes in proportion, stirs, and adds water while stirring, and mixing speed is 600 rev/mins, time 15min; 2) mixture that step 1) is obtained rolls 10 times; 3) with step 2) face that obtains is cut into wide 5mm, the noodles of thick 0.5mm; 4) noodles that step 3) is obtained automatic moulding in the instant noodles make-up machine sprays pepper powder, the mixture of meat flavour powder and Vegetable powder afterwards; 5) the moulding noodles that step 4) obtained are by vapour cooking, and digestion time is 20min; 6) baking with the noodles after the boiling 130 ℃ the oven dry 40min, air-cooled, air-cooled after again 110 ℃ the oven dry 20min, air-cooled, through twice circulation, obtain this product.
Embodiment 3
A kind of raw material of non-fried instant noodle consists of: the addition of water accounts for 20% of flour quality, and edible salt addition amount accounts for 1% of water quality, and food-grade potash addition accounts for 0.05% of water quality.
The concrete steps of the preparation method of this non-fried instant noodle are:
1) with flour, edible salt, food-grade potash mixes in proportion, stirs, and adds water while stirring, and mixing speed is 500 rev/mins, time 18min; 2) roll: the mixture that step 1) is obtained rolls; 3) tangent plane: with step 2) face that obtains is cut into wide 3mm, the noodles of thick 1mm; 4) moulding: noodles automatic moulding in the instant noodles make-up machine that step 3) is obtained; 5) boiling: the moulding noodles that step 4) is obtained are by vapour cooking, and digestion time is 18min; 6) oven dry: with the noodles after the boiling 120 ℃ the oven dry 35min, air-cooled, air-cooled after again 120 ℃ the oven dry 16min, air-cooled, through twice circulation, obtain this product.
With instant noodles flavoring ratio prescription commonly used, with chilli powder, pepper powder, the meat flavour powder, Vegetable powder is mixed, and forms the instant noodle seasoning bag, cooperates instant noodles together edible.
The above only is preferred embodiment of the present invention, and all equalizations of being done according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.
Claims (5)
1. non-fried instant noodle, it is characterized in that: the raw material of these instant noodles consists of: flour, water, edible salt, food-grade potash.
2. non-fried instant noodle according to claim 1 is characterized in that: the addition of water accounts for the 10-30% of flour quality, and the addition of edible salt and food-grade potash accounts for the 0.5-1.5% and the 0.02%-0.08% of water quality respectively.
3. the preparation method of a non-fried instant noodle, it is characterized in that: the concrete steps of this preparation method are:
1) with flour, edible salt, food-grade potash mixes in proportion, stirs, and adds water while stirring, and mixing speed is 400-600 rev/min, time 15-20min;
2) roll: the mixture that step 1) is obtained rolls;
3) tangent plane: with step 2) face that obtains is cut into wide 1-5mm, the noodles of thick 0.5-1.5mm;
4) moulding: noodles automatic moulding in the instant noodles make-up machine that step 3) is obtained;
5) boiling: the moulding noodles that step 4) is obtained are by vapour cooking, and digestion time is 10-20min;
6) oven dry: with the noodles after the boiling 110-130 ℃ the oven dry 30-40min, air-cooled, air-cooled after again 110-130 ℃ the oven dry 10-20min, air-cooled, through twice circulation, obtain this product.
4. the preparation method of non-fried instant noodle according to claim 3 is characterized in that: carry out boiling after can spraying flavoring after the step 4) moulding, or flavoring is made into the instant noodles material package.
5. the preparation method of non-fried instant noodle according to claim 4 is characterized in that: described flavoring is instant noodles flavorings commonly used, can be chilli powder, pepper powder, cumin powder, meat flavour powder, one or more of Vegetable powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105325637A CN101999592A (en) | 2010-11-05 | 2010-11-05 | Non-fried instant noodle and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105325637A CN101999592A (en) | 2010-11-05 | 2010-11-05 | Non-fried instant noodle and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101999592A true CN101999592A (en) | 2011-04-06 |
Family
ID=43807481
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105325637A Pending CN101999592A (en) | 2010-11-05 | 2010-11-05 | Non-fried instant noodle and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101999592A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535617A (en) * | 2013-09-17 | 2014-01-29 | 安徽省信誉机械有限责任公司 | Fried-free instant noodle with low oil content |
| CN106962442A (en) * | 2017-05-08 | 2017-07-21 | 杨高聪 | The formula and manufacture craft of a kind of combustion face noodles |
| CN107865311A (en) * | 2017-11-10 | 2018-04-03 | 武汉生物工程学院 | A kind of cassia seed crisp noodles and preparation method thereof |
| CN107897709A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | A kind of lotus seeds reconciliation crisp noodles and preparation method thereof |
| CN107897710A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | A kind of clear-cut noodle producing method of purple sweet potato |
| CN109730115A (en) * | 2019-01-25 | 2019-05-10 | 天津市瀛前祥科技发展有限公司 | Non-fried fried dough twist of a kind of micro- fermentation vegetables and fruits and preparation method thereof |
| CN111134278A (en) * | 2018-11-05 | 2020-05-12 | 白象食品股份有限公司 | Fabric-in-one non-fried instant noodles and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153001A (en) * | 1995-11-20 | 1997-07-02 | 徐桂生 | High resilient dough for instant noodles and its producing process |
| CN1701707A (en) * | 2004-09-30 | 2005-11-30 | 厦门兴盛食品有限公司 | Instant noodles and processing technique thereof |
| CN1907097A (en) * | 2006-08-09 | 2007-02-07 | 武汉冠利达必是食品有限公司 | Non-fried instant noodles with local flavor and method for making same |
| CN101380071A (en) * | 2008-10-07 | 2009-03-11 | 西藏春光食品有限公司 | No-fry highland barley instant noodles and production method thereof |
| CN101491314A (en) * | 2009-03-06 | 2009-07-29 | 武汉冠利达必是食品有限公司 | Non-fried flavor instant noodle and industrialization high-efficiency production method |
-
2010
- 2010-11-05 CN CN2010105325637A patent/CN101999592A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153001A (en) * | 1995-11-20 | 1997-07-02 | 徐桂生 | High resilient dough for instant noodles and its producing process |
| CN1701707A (en) * | 2004-09-30 | 2005-11-30 | 厦门兴盛食品有限公司 | Instant noodles and processing technique thereof |
| CN1907097A (en) * | 2006-08-09 | 2007-02-07 | 武汉冠利达必是食品有限公司 | Non-fried instant noodles with local flavor and method for making same |
| CN101380071A (en) * | 2008-10-07 | 2009-03-11 | 西藏春光食品有限公司 | No-fry highland barley instant noodles and production method thereof |
| CN101491314A (en) * | 2009-03-06 | 2009-07-29 | 武汉冠利达必是食品有限公司 | Non-fried flavor instant noodle and industrialization high-efficiency production method |
Non-Patent Citations (1)
| Title |
|---|
| 《食品科技》 20071231 陆启玉等 非油炸方便面复水性的改善研究 第210-213页 1-5 , 第2期 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535617A (en) * | 2013-09-17 | 2014-01-29 | 安徽省信誉机械有限责任公司 | Fried-free instant noodle with low oil content |
| CN103535617B (en) * | 2013-09-17 | 2014-12-10 | 安徽省三车节能科技有限公司 | Fried-free instant noodle with low oil content |
| CN106962442A (en) * | 2017-05-08 | 2017-07-21 | 杨高聪 | The formula and manufacture craft of a kind of combustion face noodles |
| CN107865311A (en) * | 2017-11-10 | 2018-04-03 | 武汉生物工程学院 | A kind of cassia seed crisp noodles and preparation method thereof |
| CN107897709A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | A kind of lotus seeds reconciliation crisp noodles and preparation method thereof |
| CN107897710A (en) * | 2017-11-10 | 2018-04-13 | 武汉生物工程学院 | A kind of clear-cut noodle producing method of purple sweet potato |
| CN111134278A (en) * | 2018-11-05 | 2020-05-12 | 白象食品股份有限公司 | Fabric-in-one non-fried instant noodles and preparation method thereof |
| CN109730115A (en) * | 2019-01-25 | 2019-05-10 | 天津市瀛前祥科技发展有限公司 | Non-fried fried dough twist of a kind of micro- fermentation vegetables and fruits and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101999592A (en) | Non-fried instant noodle and making method thereof | |
| CN103704751A (en) | Low-salt spicy duck meat sauce and making method thereof | |
| KR100538824B1 (en) | Teokbokki sauce and it's compounding method | |
| KR101807184B1 (en) | Manufacture method of spices composition for soup cooking and spices composition for soup cooking manufactured using the method | |
| CN107114756A (en) | Bean cotyledon mushroom sauce and preparation method | |
| CN108433057A (en) | A kind of potato cracknel and preparation method thereof | |
| CN104286701A (en) | Rose and bean dreg rice crust and preparation method thereof | |
| KR101205614B1 (en) | Meat broth with Angelica Utilis Makino for Korean cold noodles and method thereof | |
| CN105614825A (en) | Fish-flavored olive pasta sauce | |
| CN106165878A (en) | A kind of preparation method of Abelmoschus esculentus tartar sauce | |
| CN103315279A (en) | Millet chilli sauce and production method thereof | |
| CN104938567A (en) | Flavor walnut cookies | |
| CN105475929A (en) | Sweet and sour radish and preparation method thereof | |
| KR101710804B1 (en) | Method for producing pungent sauce for steamed pig back ribs and pungent sauce for steamed pig back ribs produced by same method | |
| KR20180122766A (en) | Composition for teriyaki source with incense of live coals and process of preparation thereof | |
| CN106551253A (en) | Carnis Gallus domesticus nutrition fine dried noodles | |
| CN106722833A (en) | A kind of beef chili paste | |
| KR100520938B1 (en) | Manufacturing method of thick soypaste mixed with red pepper | |
| KR20160039102A (en) | Kochujang using sweet potato and process for preparation thereof | |
| KR20000000335A (en) | A making method of rice-bran and chaff paste | |
| CN107495301A (en) | A kind of manufacture craft of raciness and nutritious thick chilli sauce | |
| KR102680234B1 (en) | Tteokbokki sauce using baked seafood and methods of manufacturing Tteokbokki using it | |
| KR102288379B1 (en) | Method of Centella asiatica zangachi | |
| KR101313799B1 (en) | Method for producing mixed soybean paste for stew and mixed soybean paste for stew produced by the same method | |
| KR102598617B1 (en) | Seasoning source for spicy fish stew |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20110406 |