CN105360943A - Non-fried instant noodles with flavor of hams - Google Patents
Non-fried instant noodles with flavor of hams Download PDFInfo
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- CN105360943A CN105360943A CN201510865945.4A CN201510865945A CN105360943A CN 105360943 A CN105360943 A CN 105360943A CN 201510865945 A CN201510865945 A CN 201510865945A CN 105360943 A CN105360943 A CN 105360943A
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Abstract
The invention relates to non-fried instant noodles with the flavor of hams, and belongs to the technical field of food processing. The non-fried instant noodles are prepared from the following components: hams, flour and mixed powder, wherein the mass ratio of the flour to the mixed powder is (1-5):(1-5); the mixed powder comprises cassava modified starch, corn starch, wheat starch, vital wheat gluten and table salt. The non-fried instant noodles disclosed by the invention have the advantages that the prepared noodles can be eaten after being soaked with hot boiling water for 3-5 minutes, the taste is delicious when the non-fried instant noodles are eaten, the non-fried instant noodles have the special flavor of the hams, are tenacious and chewy; after being soaked for a long time, the non-fried instant noodles are not pasty or swelled, and still maintain the original shapes and the chewiness.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of non-fried instant noodle with flavored ham.
Background technology
Instant noodles, also can be described as instant noodles, ripe soon, the instant noodles, bubble face etc., be a kind ofly can boil edible flour-made food at short notice.Traditional instant noodles adopt palm oil that the noodles boiled are carried out fried sclerosis, edible front brewed in hot water, just edible in several minutes.
Adopt the instant noodle that fried mode is obtained, be rich in a large amount of grease, long-term edible meeting affect to some extent on healthy.The instant noodle of exploitation non-fried mode becomes the technical problem needing solution badly.
Publication No. is the processing method that CN102599421A Chinese patent " a kind of method for processing instant noodles " discloses a kind of instant noodle, take malt syrup 1-2 parts, vinegar 0.5-1.5 parts, edible salt 2-4 parts, vegetable oil 0.5-1.5 parts, Artemisia Glue 0.5-1.5 parts, fatty acid mono glycidol 2-4 parts, lactic acid 0.2-0.5 part, Tea Polyphenols 0.02-0.05 part, nisin 0.02-0.05 part, be dissolved in 30-40 portions of drinking water, then the mixed powder of batching is joined (by 100 mass parts, take wheat flour 60-80 parts, cassava modified starch 10-20 parts, Gluten 10-20 parts, mix, obtain) in, be uniformly mixed, process is loose mixing 3-5 minutes, agglomerating 3-5 minutes, ripe 3-5 minutes, plasticity strengthens 3-5 minutes, temperature 25-30 DEG C, again through overcuring, roll slitting, boiling and water holding, packing, to obtain final product.
Publication No. is the preparation method that CN103504203A Chinese patent " a kind of preparation method of instant noodle " discloses a kind of instant noodle, adopts and fresh noodles are put into boiling water, and the gelatinization degree boiled to noodles reaches 45-65%; Cut off; Mix oil; Mix conditioning material; Mounted box; Steam; Obtain instant noodle.
Publication No. is the preparation method that CN104286695A Chinese patent " a kind of preparation methods of quick-freeze instant noodles " discloses a kind of quick-freeze instant noodles, warp and face, slaking, calendering, slitting, steam, boiling, Quench, the technique such as quick-frozen obtains.
Although the mode that all have employed non-fried in said method is processed, there is the technical problem that mouthfeel is poor, quality is lower.
Summary of the invention
The object of this invention is to provide the instant noodles of a kind of quality better, non-fried that mouthfeel is good.
The technical solution used in the present invention is a kind of non-fried instant noodle with flavored ham, comprises ham, flour and mixed powder, described flour and mixed powder mass ratio be 1 ~ 5:1 ~ 5; Described mixed powder comprises cassava modified starch, cornstarch, wheaten starch, Gluten and salt.In flour, add mixed powder, can make obtained noodles chewiness more, mouthfeel is better, and in process of production, noodles are not allowed easily broken or too soft, causes noodles can not be shaping well.In flour, add ham, ham adds flour after can shredding carries out and face together with in mixed powder.Also when with face, appropriate ham soup juice or the distillation juice of ham can be added.Ham soup juice is that ham obtains after soak by water.The distillation juice of ham is by ham through water boiling, and collect the distillation juice obtained, this juice salinity is low, and can retain the local flavor of ham.
Preferably, ham, ham soup juice or distillation juice add that weight is whole instant noodles weight 0.1 ~ 10%.Particularly preferred, add that weight is whole instant noodles weight 1% of ham, ham soup juice or distillation juice.
Preferably, described mixed powder is made up of the component of following parts by weight: cassava modified starch 50 ~ 100 parts, cornstarch 50 ~ 100 parts, wheaten starch 50 ~ 100 parts, Gluten 50 ~ 100 parts and salt 1 ~ 10 part.
Particularly preferred, described mixed powder is made up of the component of following parts by weight: cassava modified starch 70 parts, cornstarch 70 parts, wheaten starch 70 parts, Gluten 70 parts and salt 5 parts.
The present invention also provides a kind of processing method of instant noodles of described non-fried, comprises the following steps: and face; The face of waking up; Prolong pressure; Segmentation; Boiling; Dry.
Preferably, for improving noodles chewiness better, mouthfeel is better, and described and face adopts the mode of vacuum dough mixing to carry out; Vacuum is 0.02 ~ 0.06MPa; It is 25 DEG C ~ 35 DEG C with the temperature in face.Adopt this specific vacuum and and surface temperature under carry out and face, the better shaping of noodles can also be made, can not stick with paste or peel.
Preferably, for improving the mouthfeel of noodles better, make noodles shaping better, the temperature in described awake face is 30 DEG C ~ 35 DEG C, and humidity is 70 ~ 80%; The time in the face of waking up is 30 ~ 120 minutes.Through the technique in face of waking up, noodles carry out prolonging pressure, segmentation and boiling in the later stage and add man-hour, are not easy fracture.
Particularly preferred, for making mouthfeel, the local flavor of noodles better, the temperature of described boiling is 90 DEG C ~ 100 DEG C, and the time of boiling is 3 ~ 8 minutes.If boiling temperature is too low, mouthfeel is poor.If digestion time is long, noodles are too soft, easily stick with paste; Digestion time is too short, and noodles are immature, and mouthfeel is also poor.
Preferably, the temperature of described oven dry is 90 DEG C ~ 100 DEG C, and the time of oven dry is 30 ~ 60 minutes.When drying, by controlling the speed of conveyer belt in drying unit, the mode that employing speed is successively decreased gradually, noodles are allowed to dry better, make the water tariff collection of noodles inside and outside consistent, thus ensure the mouthfeel of noodles better, also can increase the shelf-life of product.
Preferably, for making noodles shaping better, and allowing noodles easily split away off from drying unit, before described baking step, also comprising precooling.
Preferably, the time of described precooling is normal temperature precooling, and the time is 1 ~ 5 minute.
In the present invention, prolong pressure and can adopt and carry out for four times prolonging pressure, noodles chewiness more can be made, can also noodles be allowed better shaping.
Drying the noodles after terminating, adopting the mode of nature cooling to be carried out being cooled to normal temperature by noodles, then pack.Adopt which, the local flavor of noodles can better be allowed to shape.
Beneficial effect of the present invention is: gained noodles i.e. edible after hot boiling water brews 3 ~ 5 minutes, and edible taste is delicious, and have the distinctive taste of ham, chewiness, chews strength, after brewing for a long time, can not stick with paste or rare fall, still hold its shape and chewiness.
Detailed description of the invention
For making those skilled in the art understand production technology of the present invention and technique effect in detail, introduce application of the present invention and technique effect further with concrete production instance below.
Embodiment 1
Take appropriate ham, chopping, granularity to 20 order, obtains ham in small, broken bits, for subsequent use.
By weight, take ham in small, broken bits 9 parts, 570 parts, flour, cassava modified starch 70 parts, cornstarch 70 parts, wheaten starch 70 parts, Gluten 70 parts and salt 5 parts, mixing, be placed in that vacuum is 0.04MPa, temperature is add suitable quantity of water and face 30 minutes under the condition of 30 DEG C, be then placed in that temperature is 32 DEG C, humidity is 30 minutes, face of waking up under the condition of 75%; Prolong through four times and be pressed into the dough sheet that thickness is 0.8mm; Be divided into the dough sheet of rhombus; Boiling 4 minutes at the temperature of 95 DEG C; Normal temperature precooling 3 minutes; Dry 40 minutes at the temperature of 95 DEG C, cooling, metering packing.
Embodiment 2
Take appropriate ham, chopping, granularity to 10 order, obtains ham in small, broken bits, for subsequent use.
By weight, take ham in small, broken bits 70 parts, 570 parts, flour, cassava modified starch 100 parts, cornstarch 100 parts, wheaten starch 80 parts, Gluten 50 parts and salt 10 parts, mixing, be placed in that vacuum is 0.04MPa, temperature is add suitable quantity of water and face 30 minutes under the condition of 30 DEG C, be then placed in that temperature is 32 DEG C, humidity is 30 minutes, face of waking up under the condition of 75%; Prolong through four times and be pressed into the dough sheet that thickness is 0.8mm; Be divided into the dough sheet of rhombus; Boiling 4 minutes at the temperature of 95 DEG C; Normal temperature precooling 3 minutes; Dry 40 minutes at the temperature of 95 DEG C, cooling, metering packing.
Embodiment 3
Take appropriate ham, chopping, granularity to 10 order, obtains ham in small, broken bits, for subsequent use.
By weight, take ham in small, broken bits 1 part, 72 parts, flour, cassava modified starch 50 parts, cornstarch 100 parts, wheaten starch 100 parts, Gluten 100 parts and salt 10 parts, mixing, be placed in that vacuum is 0.04MPa, temperature is add suitable quantity of water and face 30 minutes under the condition of 30 DEG C, be then placed in that temperature is 32 DEG C, humidity is 30 minutes, face of waking up under the condition of 75%; Prolong through four times and be pressed into the dough sheet that thickness is 0.8mm; Be divided into the dough sheet of rhombus; Boiling 4 minutes at the temperature of 95 DEG C; Normal temperature precooling 3 minutes; Dry 40 minutes at the temperature of 95 DEG C, cooling, metering packing.
Embodiment 4
Take appropriate ham, add 10 times amount soak by water 8 hours, obtain decoction liquor, after cooling, removing decoction liquor upper strata grease, obtains ham soup juice, for subsequent use.
By weight, take 20 parts, ham soup juice, 1800 parts, flour, cassava modified starch 50 parts, cornstarch 100 parts, wheaten starch 100 parts, Gluten 100 parts and salt 10 parts, mixing, be placed in that vacuum is 0.02MPa, temperature is add suitable quantity of water and face 30 minutes under the condition of 35 DEG C, be then placed in that temperature is 35 DEG C, humidity is 120 minutes, face of waking up under the condition of 80%; Prolong through four times and be pressed into the dough sheet that thickness is 0.6mm; Be divided into the dough sheet of rhombus; Boiling 8 minutes at the temperature of 90 DEG C; Normal temperature precooling 1 minute; Dry 60 minutes at the temperature of 100 DEG C, cooling, metering packing.
Embodiment 5
Take appropriate ham, add 10 times amount soak by water 6 hours, obtain decoction liquor, after cooling, removing decoction liquor upper strata grease, obtains ham soup juice, for subsequent use.
By weight, take 100 parts, ham soup juice, 1220 parts, flour, cassava modified starch 100 parts, cornstarch 100 parts, wheaten starch 50 parts, Gluten 50 parts and salt 5 parts, mixing, be placed in that vacuum is 0.04MPa, temperature is add suitable quantity of water and face 30 minutes under the condition of 30 DEG C, be then placed in that temperature is 32 DEG C, humidity is 30 minutes, face of waking up under the condition of 75%; Prolong through four times and be pressed into the dough sheet that thickness is 0.8mm; Be divided into the dough sheet of rhombus; Boiling 4 minutes at the temperature of 95 DEG C; Normal temperature precooling 3 minutes; Dry 40 minutes at the temperature of 95 DEG C, cooling, metering packing.
Embodiment 6
Take appropriate ham, be placed in distilling apparatus, add 20 times of water gagings and carry out boiling, obtain distillate, after cooling, removing distillate upper strata grease, obtains ham distillate, for subsequent use.
By weight, take ham distillate 38 parts, 77 parts, flour, cassava modified starch 100 parts, cornstarch 100 parts, wheaten starch 50 parts, Gluten 50 parts and salt 5 parts, mixing, be placed in that vacuum is 0.04MPa, temperature is add suitable quantity of water and face 30 minutes under the condition of 30 DEG C, be then placed in that temperature is 32 DEG C, humidity is 30 minutes, face of waking up under the condition of 80%; Prolong through four times and be pressed into the dough sheet that thickness is 1mm; Be divided into the dough sheet of rhombus; Boiling 4 minutes at the temperature of 95 DEG C; Normal temperature precooling 1 minute; Dry 40 minutes at the temperature of 95 DEG C, cooling, metering packing.
Embodiment 7
Take appropriate ham, be placed in distilling apparatus, add 20 times of water gagings and carry out boiling, obtain distillate, after cooling, removing distillate upper strata grease, obtains ham distillate, for subsequent use.
By weight, take ham distillate 12 parts, 885 parts, flour, cassava modified starch 90 parts, cornstarch 80 parts, wheaten starch 60 parts, Gluten 60 parts and salt 5 parts, mixing, be placed in that vacuum is 0.04MPa, temperature is add suitable quantity of water and face 30 minutes under the condition of 30 DEG C, be then placed in that temperature is 32 DEG C, humidity is 30 minutes, face of waking up under the condition of 80%; Prolong through four times and be pressed into the dough sheet that thickness is 1mm; Be divided into the dough sheet of rhombus; Boiling 4 minutes at the temperature of 95 DEG C; Normal temperature precooling 1 minute; Dry 40 minutes at the temperature of 95 DEG C, cooling, metering packing.
Embodiment 8
Take appropriate ham, chopping, granularity to 10 order, obtains ham in small, broken bits, for subsequent use.
By weight, take ham in small, broken bits 4 parts, 98 parts, flour, cassava modified starch 90 parts, cornstarch 80 parts, wheaten starch 60 parts, Gluten 60 parts and salt 5 parts, mixing, be placed in that vacuum is 0.04MPa, temperature is add suitable quantity of water and face 30 minutes under the condition of 30 DEG C, be then placed in that temperature is 32 DEG C, humidity is 30 minutes, face of waking up under the condition of 80%; Prolong through four times and be pressed into the dough sheet that thickness is 1mm; Be divided into the dough sheet of rhombus; Boiling 4 minutes at the temperature of 95 DEG C; Normal temperature precooling 1 minute; Dry 40 minutes at the temperature of 95 DEG C, cooling, metering packing.
Embodiment 9
Take the ham boiled in right amount, chopping, granularity to 10 order, obtains ham in small, broken bits, for subsequent use.
By weight, take ham in small, broken bits 0.6 part, 271 parts, flour, cassava modified starch 80 parts, cornstarch 70 parts, wheaten starch 60 parts, Gluten 60 parts and salt 1 part, mixing, be placed in that vacuum is 0.06MPa, temperature is add suitable quantity of water and face 60 minutes under the condition of 35 DEG C, be then placed in that temperature is 35 DEG C, humidity is 90 minutes, face of waking up under the condition of 70%; Prolong through four times and be pressed into the dough sheet that thickness is 1mm; Be divided into the dough sheet of rhombus; Boiling 3 minutes at the temperature of 90 DEG C; Normal temperature precooling 5 minutes; Dry 30 minutes at the temperature of 90 DEG C, cooling, metering packing.
Comparative example 1
Adopt that flour is placed in that vacuum is 0.06MPa, temperature is add suitable quantity of water and face 60 minutes under the condition of 35 DEG C, be then placed in that temperature is 35 DEG C, humidity is 90 minutes, face of waking up under the condition of 70%; Prolong through four times and be pressed into the dough sheet that thickness is 0.8mm; Be divided into the dough sheet of rhombus; Boiling 3 minutes at the temperature of 90 DEG C; Normal temperature precooling 5 minutes; Dry 30 minutes at the temperature of 90 DEG C, cooling, metering packing.
For verifying technique effect of the present invention, the following test of special do:
In taste flavor, application double-blind study, randomly draws 1000 clients and compares to embodiment of the present invention gained instant noodles and comparative example gained instant noodles, and result shows, the personnel of more than 98% think that gained instant noodles of the present invention are edible after hot boiling water brews 3 ~ 5 minutes, edible taste is delicious, has the distinctive local flavor of ham, chewiness, chew strength, after brewing for a long time, can not stick with paste or rare fall, still hold its shape and chewiness.After brewing cooling, again heat, still can hold its shape and chewiness, do not occur stick with paste or rare fall phenomenon.
Compare ratio gained instant noodles, chew strength difference, weak flavor, the present invention achieves unexpected technique effect.
Comparative example gained instant noodles, easily stick with paste after soaking, and loss is comparatively large in process of manufacture, and yield rate is lower.After the cooling period, again heat, taste is very poor.
Finally it should be noted that, above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although with reference to above-described embodiment to invention has been detailed description, those skilled in the art are to be understood that, still can modify to the present invention or equivalent replacement, and not departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in right of the present invention.
Claims (10)
1. there is a non-fried instant noodle for flavored ham, it is characterized in that, comprise ham, flour and mixed powder, described flour and mixed powder mass ratio be 1 ~ 5:1 ~ 5; Described mixed powder comprises cassava modified starch, cornstarch, wheaten starch, Gluten and salt.
2. a kind of non-fried instant noodle with flavored ham according to claim 1, it is characterized in that, described mixed powder is made up of the component of following parts by weight: cassava modified starch 50 ~ 100 parts, cornstarch 50 ~ 100 parts, wheaten starch 50 ~ 100 parts, Gluten 50 ~ 100 parts and salt 1 ~ 10 part.
3. a kind of non-fried instant noodle with flavored ham according to claim 2, it is characterized in that, described mixed powder is made up of the component of following parts by weight: cassava modified starch 70 parts, cornstarch 70 parts, wheaten starch 70 parts, Gluten 70 parts and salt 5 parts.
4., based on a processing method for the instant noodles of non-fried described in any one of claim 1-3, it is characterized in that: comprise the following steps: and face; The face of waking up; Prolong pressure; Segmentation; Boiling; Dry.
5. the processing method of the instant noodles of non-fried according to claim 4, is characterized in that: described and face adopts the mode of vacuum dough mixing to carry out; Vacuum is 0.02 ~ 0.06MPa; It is 25 DEG C ~ 35 DEG C with the temperature in face.
6. the processing method of the instant noodles of non-fried according to claim 4, is characterized in that: the temperature in described awake face is 30 DEG C ~ 35 DEG C, and humidity is 70 ~ 80%; The time in the face of waking up is 30 ~ 120 minutes.
7. the processing method of the instant noodles of non-fried according to claim 4, is characterized in that: the temperature of described boiling is 90 DEG C ~ 100 DEG C, and the time of boiling is 3 ~ 8 minutes.
8. the processing method of the instant noodles of non-fried according to claim 4, is characterized in that: the temperature of described oven dry is 90 DEG C ~ 100 DEG C, and the time of oven dry is 30 ~ 60 minutes.
9. the processing method of the instant noodles of non-fried according to claim 4, is characterized in that: before described baking step, also comprise precooling.
10. the processing method of the instant noodles of non-fried according to claim 9, is characterized in that: the time of described precooling is normal temperature precooling, and the time is 1 ~ 5 minute.
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Cited By (4)
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| CN106036460A (en) * | 2016-06-21 | 2016-10-26 | 楚雄富民金鹿食品有限公司 | Method for processing egg noodles |
| CN106578911A (en) * | 2016-11-18 | 2017-04-26 | 成都锦汇科技有限公司 | Transparent hollow noodle 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 |
| CN111838540A (en) * | 2020-07-03 | 2020-10-30 | 安徽猛牛食品有限公司 | Non-fried ultra-wide instant noodles and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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