CN104982822A - Bake cooked crisp layer instant noodles and preparation method thereof - Google Patents
Bake cooked crisp layer instant noodles and preparation method thereof Download PDFInfo
- Publication number
- CN104982822A CN104982822A CN201510310960.2A CN201510310960A CN104982822A CN 104982822 A CN104982822 A CN 104982822A CN 201510310960 A CN201510310960 A CN 201510310960A CN 104982822 A CN104982822 A CN 104982822A
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- parts
- powder
- instant noodles
- dough
- noodles
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims description 8
- 239000000843 powder Substances 0.000 claims abstract description 26
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 108010068370 Glutens Proteins 0.000 claims abstract description 11
- 235000021312 gluten Nutrition 0.000 claims abstract description 11
- 235000012149 noodles Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 9
- 229920001661 Chitosan Polymers 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 241000209149 Zea Species 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims description 16
- 239000011229 interlayer Substances 0.000 claims description 15
- 235000014121 butter Nutrition 0.000 claims description 6
- 238000003490 calendering Methods 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims 1
- 239000010410 layer Substances 0.000 abstract description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 239000011247 coating layer Substances 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 235000015096 spirit Nutrition 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 description 5
- 239000000047 product Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- JJEJDZONIFQNHG-UHFFFAOYSA-N [C+4].N Chemical compound [C+4].N JJEJDZONIFQNHG-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000027648 face development Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
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
Landscapes
- Noodles (AREA)
Abstract
The invention discloses bake cooked crisp layer instant noodles. The bake cooked crisp layer instant noodles are characterized by comprising, by weight 60-80 parts of high gluten flour, 50-60 parts of low gluten flour, 3-5 parts of chitosan, 20-30 parts of yolk powder, 4-8 parts of sugar powder, 10-12 parts of edible salt, 6-9 parts of shortening, 2-4 parts of white spirits, 1-2 parts of sodium bicarbonate, 40-50 parts of corn fine powder, 3-5 parts of wheat gluten powder, 4-6 parts of acetic acid and adequate water. According to the bake cooked crisp layer instant noodles, the chitosan, the high gluten flour, the low gluten flour and the yolk powder are adopted to prepare the outer layer, cooked corn fine powder is adopted to prepare the inner layer, an instant noodle block is prepared, the instant noodle block is baked to be mature by adopting a baking mode, the prepared product is low in oil content, due to the fact that tenacious power serves as a coating layer, the tractility of the noodles is increased, and the finished product is delicate, crisp, tasty and deeply loved by the masses.
Description
Technical field
The invention belongs to instant noodles manufacture field, be specifically related to crisp interlayer instant noodles that a kind of baking cooks and preparation method.
Background technology
Instant noodles be a kind of adopt flour be equipped with egg, carbon ammonium, etc. stir after auxiliary material, through a kind of leisure food of pressure surface, slitting, the operation such as fried, have a long history, because of its features good taste, instant bagged, easy to carry, development is quickly.The instant noodles adopted in the market are by solid noodles through fried and obtain, the fried oil content that can increase this product, and solid noodles can increase ripe difficulty in fried process.
Summary of the invention
To the present invention is directed on market existing the just defect that exists of face Development Technology and deficiency, propose crisp interlayer instant noodles that a kind of baking cooks and preparation method.
The technical solution used in the present invention is as follows:
The crisp interlayer instant noodles that a kind of baking is cooked, it is characterized in that, comprise following parts by weight of component: high-strength flour 60-80, weak strength flour 50-60, shitosan 3-5, yolk powder 20-30, granulated sugar powder 4-8, edible salt 10-12, butter 6-9, white wine 2-4, sodium acid carbonate 1-2, refined corn powder 40-50, Gluten 3-5, acetic acid 4-6, appropriate water.
The crisp interlayer instant noodles preparation method that baking is cooked, is characterized in that, comprise the following steps:
(1) get granulated sugar powder, edible salt, butter, white wine, sodium acid carbonate mixing, and the water adding gross weight 10-20 times stirs at 40-50 DEG C, obtains mixed liquor for subsequent use;
(2) shitosan, acetic acid mixing is got, and add gross weight 6-10 water doubly and at 50-70 DEG C, add thermal agitation 20-30min obtain chitosan solution, get high-strength flour, weak strength flour, yolk powder, chitosan solution, 2/3rds mixed liquors, mixing, and stirring dough mixing machine in stir to dough have toughness tack-free dough, this dough is put into oodle maker continuous calendering 8-10 time, be prepared into striped face cake one that is even, that be smooth to the touch for subsequent use;
(3) get refined corn powder first, Gluten mixes, first put into steamer big fire and steam 20-30min, mix with the mixed liquor of residue 1/3rd afterwards, and stirring dough mixing machine in stir to dough have toughness tack-free dough, oodle maker continuous calendering 8-10 time will be put into, be prepared into striped face cake two that is even, that be smooth to the touch for subsequent use;
(4) face cake one being wrapped up face cake two both sides, again put into oodle maker, being prepared into interlayer face cake to rolling to prolong;
(5) get interlayer face cake to extrude in oodle maker as 2-6mm thickness, the noodles cutting into wide 2-4mm are for subsequent use; This noodles spiral is placed to instant noodles block for subsequent use;
(6) instant noodles are put into level oven soon, in stove, get angry 220 DEG C, lower fiery 180 DEG C, baking 20-30min, vacuum packaging and get final product.
Beneficial effect of the present invention is embodied in:
It is outer that the present invention adopts shitosan, high-strength flour, weak strength flour, yolk powder to prepare, cooked corn fine powder is adopted to make internal layer, easy to prepare block, this instant noodles block adopts the baking of baking form ripe, the product oil content of preparation is low, owing to adopting chewiness flour as clad, add the ductility of noodles, the exquisite palatable crisp of final products, likes by masses deeply.
Detailed description of the invention
Embodiment
The crisp interlayer instant noodles that baking described in the present embodiment is cooked, it is characterized in that, comprise following parts by weight of component: high-strength flour 70, weak strength flour 55, shitosan 4, yolk powder 25, granulated sugar powder 6, edible salt 11, butter 7.5, white wine 3, sodium acid carbonate 1.5, refined corn powder 45, Gluten 4, acetic acid 5, appropriate water.
Described in the present embodiment
Toast the crisp interlayer instant noodles preparation method cooked, it is characterized in that, comprise the following steps:
(1) get granulated sugar powder, edible salt, butter, white wine, sodium acid carbonate mixing, and the water adding gross weight 10-20 times stirs at 40-50 DEG C, obtains mixed liquor for subsequent use;
(2) shitosan, acetic acid mixing is got, and add gross weight 6-10 water doubly and at 50-70 DEG C, add thermal agitation 20-30min obtain chitosan solution, get high-strength flour, weak strength flour, yolk powder, chitosan solution, 2/3rds mixed liquors, mixing, and stirring dough mixing machine in stir to dough have toughness tack-free dough, this dough is put into oodle maker continuous calendering 8-10 time, be prepared into striped face cake one that is even, that be smooth to the touch for subsequent use;
(3) get refined corn powder first, Gluten mixes, first put into steamer big fire and steam 20-30min, mix with the mixed liquor of residue 1/3rd afterwards, and stirring dough mixing machine in stir to dough have toughness tack-free dough, oodle maker continuous calendering 8-10 time will be put into, be prepared into striped face cake two that is even, that be smooth to the touch for subsequent use;
(4) face cake one being wrapped up face cake two both sides, again put into oodle maker, being prepared into interlayer face cake to rolling to prolong;
(5) get interlayer face cake to extrude in oodle maker as 2-6mm thickness, the noodles cutting into wide 2-4mm are for subsequent use; This noodles spiral is placed to instant noodles block for subsequent use;
(6) instant noodles are put into level oven soon, in stove, get angry 220 DEG C, lower fiery 180 DEG C, baking 20-30min, vacuum packaging and get final product.
Claims (2)
1. a baking crisp interlayer instant noodles of cooking, it is characterized in that, comprise following parts by weight of component: high-strength flour 60-80, weak strength flour 50-60, shitosan 3-5, yolk powder 20-30, granulated sugar powder 4-8, edible salt 10-12, butter 6-9, white wine 2-4, sodium acid carbonate 1-2, refined corn powder 40-50, Gluten 3-5, acetic acid 4-6, appropriate water.
2. the crisp interlayer instant noodles preparation method that cooks of baking, is characterized in that, comprise the following steps:
(1) get granulated sugar powder, edible salt, butter, white wine, sodium acid carbonate mixing, and the water adding gross weight 10-20 times stirs at 40-50 DEG C, obtains mixed liquor for subsequent use;
(2) shitosan, acetic acid mixing is got, and add gross weight 6-10 water doubly and at 50-70 DEG C, add thermal agitation 20-30min obtain chitosan solution, get high-strength flour, weak strength flour, yolk powder, chitosan solution, 2/3rds mixed liquors, mixing, and stirring dough mixing machine in stir to dough have toughness tack-free dough, this dough is put into oodle maker continuous calendering 8-10 time, be prepared into striped face cake one that is even, that be smooth to the touch for subsequent use;
(3) get refined corn powder first, Gluten mixes, first put into steamer big fire and steam 20-30min, mix with the mixed liquor of residue 1/3rd afterwards, and stirring dough mixing machine in stir to dough have toughness tack-free dough, oodle maker continuous calendering 8-10 time will be put into, be prepared into striped face cake two that is even, that be smooth to the touch for subsequent use;
(4) face cake one being wrapped up face cake two both sides, again put into oodle maker, being prepared into interlayer face cake to rolling to prolong;
(5) get interlayer face cake to extrude in oodle maker as 2-6mm thickness, the noodles cutting into wide 2-4mm are for subsequent use; This noodles spiral is placed to instant noodles block for subsequent use;
(6) instant noodles are put into level oven soon, in stove, get angry 220 DEG C, lower fiery 180 DEG C, baking 20-30min, vacuum packaging and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510310960.2A CN104982822A (en) | 2015-06-09 | 2015-06-09 | Bake cooked crisp layer instant noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510310960.2A CN104982822A (en) | 2015-06-09 | 2015-06-09 | Bake cooked crisp layer instant noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104982822A true CN104982822A (en) | 2015-10-21 |
Family
ID=54294836
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510310960.2A Pending CN104982822A (en) | 2015-06-09 | 2015-06-09 | Bake cooked crisp layer instant noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104982822A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793156A (en) * | 2019-03-13 | 2019-05-24 | 山东天博食品配料有限公司 | A kind of fermentation instant noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129519A (en) * | 1995-02-20 | 1996-08-28 | 赵宝善 | Method and apparatus of making filled noodles |
| CN1174670A (en) * | 1996-08-23 | 1998-03-04 | 汤兆铮 | Maize flour and production technology thereof |
| CN103315028A (en) * | 2013-06-19 | 2013-09-25 | 江苏里下河地区农业科学研究所 | Short biscuit and laboratory manufacture method thereof |
-
2015
- 2015-06-09 CN CN201510310960.2A patent/CN104982822A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129519A (en) * | 1995-02-20 | 1996-08-28 | 赵宝善 | Method and apparatus of making filled noodles |
| CN1174670A (en) * | 1996-08-23 | 1998-03-04 | 汤兆铮 | Maize flour and production technology thereof |
| CN103315028A (en) * | 2013-06-19 | 2013-09-25 | 江苏里下河地区农业科学研究所 | Short biscuit and laboratory manufacture method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793156A (en) * | 2019-03-13 | 2019-05-24 | 山东天博食品配料有限公司 | A kind of fermentation instant noodles and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20151021 |