CN104543771A - Instant noodles with tomato flavor containing potatoes and preparation method of instant noodles - Google Patents
Instant noodles with tomato flavor containing potatoes and preparation method of instant noodles Download PDFInfo
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- CN104543771A CN104543771A CN201310518769.8A CN201310518769A CN104543771A CN 104543771 A CN104543771 A CN 104543771A CN 201310518769 A CN201310518769 A CN 201310518769A CN 104543771 A CN104543771 A CN 104543771A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses instant noodles with a tomato flavor containing potatoes and a preparation method of the instant noodles. The instant noodles are characterized by being prepared from the following raw materials in parts by weight: 10 parts of potatoes, 6 parts of tomatoes, 100 parts of wheat meal, 5 parts of corn flour, 5 parts of glutinous rice flour, 8 parts of lentinus edodes powder, 0.8 part of refined iodized salt, 0.2 part of dietary alkali, 0.08 part of sodium carboxymethylcellulose, 0.7 part of lecithin, 1.0-1.2 parts of peanut oil and a proper amount of water. The ingredients such as the potatoes, the tomatoes and lentinus edodes are added to the instant noodles, so that the physical power and nutrients required by a human body are supplemented; and the instant noodles have the effect of enhancing the immunity of the organism. A uniform gluten network structure is formed by vacuum dual-speed dough kneading, so that the taste is delicious and unique; the noodles have viscoelasticity and full taste; the defects of pure frying are overcome by the preparation method disclosed by the invention; the vitamin, protein and the like in the food are stored; and the health of a human body is ensured.
Description
Technical field
The invention belongs to making food processing technique field, be specifically related to a kind of tomato instant noodles containing potato and preparation method thereof.
Background technology
The nutritive value of potato is very high, and contain the vitamin A and vitamin C and mineral matter that enrich, high-quality starch content is about 16.5%, also containing a large amount of lignin etc.Potato tubers can be edible, and be important grain, vegetables hold concurrently pharmacologic action, it is nutritious.Containing abundant dietary fiber in potato, help promotion gastrointestinal peristalsis, dredging enteron aisle.Potato has antidotal effect.
Tomato is sweet, sour, cool in nature, is slightly cold.Can relieve heat and thirst, yin-nourishing, cool blood, returns liver, stomach, lung channel.Have and promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, clearing heat and detoxicating, the flat liver of cool blood, blood-supplementing blood-nourishing and orectic effect.Can control thirsty, the various diseases such as poor appetite.
Mushroom is the fructification of Pleurotaceae plant mushroom.The fungi of a kind of growth on timber.Delicious flavour, fragrance oozes people, nutritious, have " plant queen " good reputation.Mushroom is rich in Cobastab group, iron, potassium, provitamin D (changing into vitamin D after Exposure to Sunlight), taste are sweet, and property is put down.Cure mainly anorexia, weak breath is weak.
Instant noodles owing to carrying, storing, instant is loved by the people.Particularly out of town trip person is edible in road more can embody its advantage easily.Existing instant noodles have a variety of, and they are mostly fried instant noodle.Vitamin in easy destruction food, makes albuminous degeneration, may produce potential hazard after people is edible to human body.
The various instant flour foods now commercially sold, large is primary raw material mainly with all kinds of flour, not only composition is single for said flour above, and the dullness that mouthfeel also compares, and the nutriment wherein contained also compare single and fixing, can not meet people for a long time to food variation, nutrient laden pantry requirement.Although someone adds some nutritional labelings to make instant noodles in flour, production cost is relatively high.Lack the material of greengrocery in instant noodles, ubiquitous nutrient lacks problem, not only causes residents ' health impaired, also causes feeblemindedness simultaneously, causes economic loss.
Summary of the invention
The object of this invention is to provide a kind of tomato instant noodles containing potato, be easy to carry, store while with the addition of the nutritional labelings such as vegetables again, production method is simple, and highly effective and safe, the instant noodles obtained have instant, nutritive value very advantages of higher.
The technical scheme that the present invention takes is:
Containing tomato instant noodles for potato, it is characterized in that, be made up of the raw material of following portions by weight:
10 parts, potato, tomato 6 parts, wheat flour 100 parts, corn flour 5 parts, glutinous rice flour 5 parts, mushroom powder 8 parts, extractive iodin-salt 0.8 part, dietary alkali 0.2 part, sodium carboxymethylcellulose 0.08 part, 0.7 part, lecithin, peanut oil 1.-1.2 part, water are appropriate.
Containing a preparation method for the tomato instant noodles of potato, it is characterized in that, comprise the steps:
(1) preparation of mashed potatoes: get fresh potato and clean peeling, put into boiling water pot and cook, after cooling, the water adding potato volume 1 times amount stirs makes mashed potatoes;
(2) preparation of mushroom powder: get new fresh mushroom and clean, at 90-100 DEG C of dry 50min, reducing temperature is 65-75 DEG C of dry 2-2.5h, and be less than 6% to moisture, ultramicro grinding mushroom to fineness is 350 orders;
(3) strained tomatoes processed: cleaned by tomato, soak 30-40s in boiling water, takes out peeling, puts into beater and pull an oar;
(4) wheat flour is got according to weight portion, after corn flour, glutinous rice flour, mushroom powder mix, mashed potatoes, strained tomatoes are added in wheat flour respectively, then extractive iodin-salt, dietary alkali, sodium carboxymethylcellulose, lecithin and appropriate water is added, with vacuum double speed dough mixing machine high speed loose mixing 7min, control temperature is 280-300 DEG C, stirs and is blended into dough;
(5) mixed dough is carried out awake face, make dough inside form gluten network, calender is put in face and is pressed into dough sheet, be cut into noodles;
(6) noodles after cutting send into precooker through conveyer belt, boiling 6-8min, spraying decoration oil generation after slaking, and control temperature is 130 DEG C and carries out microwave drying.
Described a kind of tomato instant noodles containing potato, is characterized in that, also comprise by seasoning thick chilli sauce 7 parts, dehydration chive 2 parts, the flavor pack of vinegar 0.5 part, dried thin mushroom 2 parts, chili oil 3 parts composition.
Beneficial effect of the present invention:
Add the compositions such as potato, tomato and mushroom in the present invention's formula, reasonably combined with various flour, supplement muscle power and nutritional labeling that needed by human body wants, there is the effect strengthening immunity of organisms.Vacuum double speed and face form even gluten network structure, thus mouthfeel is delicious special, makes noodles have viscoplasticity and plentiful mouthfeel.Preparation method of the present invention overcomes pure fried drawback, saves vitamin and protein etc. in food, ensure that the health of human body.
Detailed description of the invention
Embodiment 1
Containing a preparation method for the tomato instant noodles of potato, it is characterized in that, comprise the steps:
(1) preparation of mashed potatoes: get fresh potato and clean peeling, put into boiling water pot and cook, after cooling, the water adding potato volume 1 times amount stirs makes mashed potatoes;
(2) preparation of mushroom powder: get new fresh mushroom and clean, at 95 DEG C of dry 50min, reducing temperature is 65 DEG C of dry 2.5h, and be less than 6% to moisture, ultramicro grinding mushroom to fineness is 350 orders;
(3) strained tomatoes processed: cleaned by tomato, soak 30s in boiling water, takes out peeling, puts into beater and pull an oar;
(4) wheat flour 100 parts is got according to weight portion, after corn flour 5 parts, glutinous rice flour 5 parts, mushroom powder 8 parts mix, mashed potatoes 10 parts, strained tomatoes 6 parts are added in wheat flour respectively, then extractive iodin-salt 0.8 part, dietary alkali 0.2 part, sodium carboxymethylcellulose 0.08 part, 0.7 part, lecithin and appropriate water is added, with vacuum double speed dough mixing machine high speed loose mixing 7min, control temperature is 290 DEG C, stirs and is blended into dough;
(5) mixed dough is carried out awake face, make dough inside form gluten network, calender is put in face and is pressed into dough sheet, be cut into noodles;
(6) noodles after cutting send into precooker through conveyer belt, boiling 6min, spraying decoration oil generation after slaking, and control temperature is 130 DEG C and carries out microwave drying.
The instant noodles obtained also comprise by seasoning thick chilli sauce 7 parts, dehydration chive 2 parts, the flavor pack of vinegar 0.5 part, dried thin mushroom 2 parts, chili oil 3 parts composition.
Embodiment 2
Containing a preparation method for the tomato instant noodles of potato, it is characterized in that, comprise the steps:
(1) preparation of mashed potatoes: get fresh potato and clean peeling, put into boiling water pot and cook, after cooling, the water adding potato volume 1 times amount stirs makes mashed potatoes;
(2) preparation of mushroom powder: get new fresh mushroom and clean, at 95 DEG C of dry 50min, reducing temperature is 75 DEG C of dry 2h, and be less than 6% to moisture, ultramicro grinding mushroom to fineness is 350 orders;
(3) strained tomatoes processed: cleaned by tomato, soak 35s in boiling water, takes out peeling, puts into beater and pull an oar;
(4) wheat flour 100 parts is got according to weight portion, after corn flour 5 parts, glutinous rice flour 5 parts, mushroom powder 8 parts mix, mashed potatoes 10 parts, strained tomatoes 6 parts are added in wheat flour respectively, then extractive iodin-salt 0.8 part, dietary alkali 0.2 part, sodium carboxymethylcellulose 0.08 part, 0.7 part, lecithin and appropriate water is added, with vacuum double speed dough mixing machine high speed loose mixing 7min, control temperature is 300 DEG C, stirs and is blended into dough;
(5) mixed dough is carried out awake face, make dough inside form gluten network, calender is put in face and is pressed into dough sheet, be cut into noodles;
(6) noodles after cutting send into precooker through conveyer belt, boiling 7min, spraying decoration oil generation after slaking, and control temperature is 130 DEG C and carries out microwave drying.
The instant noodles obtained also comprise by seasoning thick chilli sauce 7 parts, dehydration chive 2 parts, the flavor pack of vinegar 0.5 part, dried thin mushroom 2 parts, chili oil 3 parts composition.
Claims (3)
1., containing tomato instant noodles for potato, it is characterized in that, be made up of the raw material of following portions by weight:
10 parts, potato, tomato 6 parts, wheat flour 100 parts, corn flour 5 parts, glutinous rice flour 5 parts, mushroom powder 8 parts, extractive iodin-salt 0.8 part, dietary alkali 0.2 part, sodium carboxymethylcellulose 0.08 part, 0.7 part, lecithin, peanut oil 1.-1.2 part, water are appropriate.
2., containing a preparation method for the tomato instant noodles of potato, it is characterized in that, comprise the steps:
(1) preparation of mashed potatoes: get fresh potato and clean peeling, put into boiling water pot and cook, after cooling, the water adding potato volume 1 times amount stirs makes mashed potatoes;
(2) preparation of mushroom powder: get new fresh mushroom and clean, at 90-100 DEG C of dry 50min, reducing temperature is 65-75 DEG C of dry 2-2.5h, and be less than 6% to moisture, ultramicro grinding mushroom to fineness is 350 orders;
(3) strained tomatoes processed: cleaned by tomato, soak 30-40s in boiling water, takes out peeling, puts into beater and pull an oar;
(4) wheat flour is got according to weight portion, after corn flour, glutinous rice flour, mushroom powder mix, mashed potatoes, strained tomatoes are added in wheat flour respectively, then extractive iodin-salt, dietary alkali, sodium carboxymethylcellulose, lecithin and appropriate water is added, with vacuum double speed dough mixing machine high speed loose mixing 7min, control temperature is 280-300 DEG C, stirs and is blended into dough;
(5) mixed dough is carried out awake face, make dough inside form gluten network, calender is put in face and is pressed into dough sheet, be cut into noodles;
(6) noodles after cutting send into precooker through conveyer belt, boiling 6-8min, spraying decoration oil generation after slaking, and control temperature is 130 DEG C and carries out microwave drying.
3. a kind of tomato instant noodles containing potato according to claim 1, is characterized in that, also comprise by seasoning thick chilli sauce 7 parts, dehydration chive 2 parts, the flavor pack of vinegar 0.5 part, dried thin mushroom 2 parts, chili oil 3 parts composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310518769.8A CN104543771A (en) | 2013-10-29 | 2013-10-29 | Instant noodles with tomato flavor containing potatoes and preparation method of instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310518769.8A CN104543771A (en) | 2013-10-29 | 2013-10-29 | Instant noodles with tomato flavor containing potatoes and preparation method of instant noodles |
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| CN104543771A true CN104543771A (en) | 2015-04-29 |
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| CN201310518769.8A Pending CN104543771A (en) | 2013-10-29 | 2013-10-29 | Instant noodles with tomato flavor containing potatoes and preparation method of instant noodles |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410662A (en) * | 2015-12-11 | 2016-03-23 | 苏州市启扬商贸有限公司 | Method for making tomato flavored non-fried buckwheat instant noodle |
| CN108208747A (en) * | 2016-12-14 | 2018-06-29 | 贵港市瑞成科技有限公司 | A kind of balsam pear instant noodles sauce |
-
2013
- 2013-10-29 CN CN201310518769.8A patent/CN104543771A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410662A (en) * | 2015-12-11 | 2016-03-23 | 苏州市启扬商贸有限公司 | Method for making tomato flavored non-fried buckwheat instant noodle |
| CN108208747A (en) * | 2016-12-14 | 2018-06-29 | 贵港市瑞成科技有限公司 | A kind of balsam pear instant noodles sauce |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |