CN1849919A - Bean-curd-sheet instant noodles and processing method - Google Patents
Bean-curd-sheet instant noodles and processing method Download PDFInfo
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- CN1849919A CN1849919A CNA2006100517437A CN200610051743A CN1849919A CN 1849919 A CN1849919 A CN 1849919A CN A2006100517437 A CNA2006100517437 A CN A2006100517437A CN 200610051743 A CN200610051743 A CN 200610051743A CN 1849919 A CN1849919 A CN 1849919A
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Abstract
The present invention relates to a kind of instant noodles using skin of soya-bean milk as main material. Its composition includes main raw material skin of soya-bean milk and auxiliary material including salt, monosodium glutamate, white sugar, vegetable oil and vegetable powder, etc. Besides, said invention also provides its production method and concrete steps.
Description
Technical field
The present invention relates to a kind of instant food and processing method, specifically be major ingredient be the skin of soya-bean milk instant noodles with and processing method.
Background technology
Along with the develop rapidly of economic construction, people's rhythm of life becomes faster.Owing to adapted to society with fast rhythm, obtained unprecedented development based on the instant food of instant noodles.
Although yet the existing abundant kind of existing instant noodles all is to make an issue of on batching, its major ingredient remains based on traditional wheaten food.Though the product of making major ingredient on a small quantity with rice noodles is also arranged, generally speaking the kind of major ingredient is still less and comparatively dull.This not only causes the limitation of taste, and makes that the nutritive value of instant noodles is not high.Bringing popular impression thus is: instant noodles are a kind of interim food of the usefulness of allaying one's hunger, and are long-term edible unfavorable to health.This impression has caused negative effect to further developing of instant noodles.How changing this situation, is many people's goals to fight for.
On the other hand, the skin of soya-bean milk is the native article of a kind of nutritious (particularly the soya bean Beancurd sheet has better quality), and the custom of the manual self-control skin of soya-bean milk when celebrating a festival is still arranged in the rural area in many areas; Many peasant households also get used to marketing one's own products; Because the eating method of the skin of soya-bean milk is few, thereby usually faces the problem how to open up a market.
Summary of the invention
The purpose of this invention is to provide the improvement of a kind of instant noodles and processing method thereof, these instant noodles should have edible convenient, nutritious, characteristics that taste is preferable, and have production technology relatively simply, production cost is lower, can make full use of characteristics of resources.
Technical scheme provided by the invention is:
Bean-curd-sheet instant noodles, these instant noodles comprise following composition:
Major ingredient: the skin of soya-bean milk 100 grams
Batching: A, salt 2-5 gram
B, monosodium glutamate 1-4 gram
Wherein A, B can are in same small package bag.
The described skin of soya-bean milk is a strip, width 2-30 millimeter.
Also can add white sugar 3-5 gram, blending oil 5-15 gram in the described batching.
Also can add ripe poultry piece 15-30 gram in the described batching less than 3 millimeters.
Also can add in the described batching less than anhydrate caraway 3-5 gram and of 2 millimeters thread less than 2 millimeters ripe mushroom piece 3-6 gram.
Also comprise honeysuckle end and each 1-3 gram of shepherd's purse end below 1 millimeter in described these instant noodles.
Also can add in the described batching and also can add white sugar 3-5 gram, blending oil 5-15 gram in the described batching; Blending oil is that ginger, each 3-5 of garlic of adding chopping restrain fried 1-2 minute, remove slag then, cool off, pack when heating to 80-90 ℃ with sesame oil 5-15 gram.
Also can add the ripe poultry piece 15-30 gram less than 3 millimeters in the described batching, this ripe poultry piece adopts conventional mode braised in soy sauce to cook and forms, and is loaded on same small package bag with blending oil.
Also can add the thread caraway 3-5 gram and of anhydrating in the described batching less than 2 millimeters ripe mushroom piece 3-6 gram; The thread caraway of anhydrating is earlier the caraway chopping to be dried then to moisture content 10-20%, and ripe mushroom piece is with mushroom chopping, Steam by water bath 5-8 minute; Dry then to moisture content 10-20%; Jointly last and salt, monosodium glutamate, sugar are loaded on same small package bag.
Also can add honeysuckle end and each 1-3 gram of shepherd's purse end below 1 millimeter in the described batching, honeysuckle end and shepherd's purse end are respectively honeysuckle and shepherd's purse to be pulverized, and dry then to moisture content 10-20%; Also be loaded on same small package bag at last with salt, monosodium glutamate, sugar.
The present invention is the same with existing instant noodles when edible, only needs the ingredient bags pack is torn, and batching is poured out with the skin of soya-bean milk put together, and pours boiling water more than 80 ℃ then into, and adding a cover stewing 1-2 minute is edible.
Major ingredient of the present invention is the nutritious skin of soya-bean milk, cooperates through appropriate batching, becomes a kind of instant food of top grade.But this invention has not only kept the characteristics of fast food, and mouthfeel glutinous tough smooth, taste is preferable, nutritive value is quite high, and is long-term edible to healthy useful and harmless.Also has certain function of health care after adding an amount of honeysuckle and shepherd's purse.Preparation method provided by the present invention is also comparatively simple, and general producer all can implement; And production cost is also low.In addition, the present invention has also widened the range of application of the skin of soya-bean milk, and existing local and special products resource is fully utilized; And changed the low-grade image of existing instant noodles, the flourish the market has been contributed.
The specific embodiment
Bean-curd-sheet instant noodles provided by the invention mainly comprises following composition:
Major ingredient: the skin of soya-bean milk 100 grams
Batching: A, salt 2-5 gram
B, monosodium glutamate 1-4 gram
In addition, also can add as required:
White sugar 3-5 gram
Blending oil 5-15 gram
Ripe poultry piece (less than 3 millimeters) 15-30 gram
Caraway (thread) 3-5 that anhydrates gram
Ripe mushroom piece (less than 2 millimeters) 3-6 gram
Each 1-3 gram of honeysuckle end below 1 millimeter and shepherd's purse end.
In the above raw material, the thickness no requirement (NR) of the skin of soya-bean milk, size, shape also need not concrete regulation, make all can of bulk or strip.Recommend to adopt the strip skin of soya-bean milk with certain width, width 2-30 millimeter (length is no requirement (NR) then) is so that instant noodles have the feature (elongated features) of routine " face ".The skin of soya-bean milk generally can directly be buied (as a kind of local and special products, the manufacture craft of the skin of soya-bean milk is with a long history, inventor location particularly, every household all can be made the skin of soya-bean milk) from market.The skin of soya-bean milk of preferably just having made, take advantage of its as yet not bone dry put into flour stranding machine, can be cut into the specification (certainly also can manual cutting) of required size.Unified substantially for the length that makes the strip skin of soya-bean milk, also can adopt square pot (length and width as pot all are 40CM), make the square skin of soya-bean milk (the existing circular skin of soya-bean milk is the cause that has adopted round pot), so that post-production.Because the soya bean Beancurd sheet with golden color is top grade (skin of soya-bean milk of yellowish color and luster then belongs to general quality) in the skin of soya-bean milk, the present invention recommends to adopt the major ingredient of soya bean Beancurd sheet as instant noodles.
Described ripe poultry piece, raw material can adopt each stud bird such as chicken, duck, quail.Poultry need burn ripe in advance, recommends to adopt mode (so that obtaining appearance preferably) braised in soy sauce.Poultry braised in soy sauce is exactly the conventional way of home cooking, and general only the need put into poultry chopping back pot and cooked with soy sauce, sugar, wine, burns ripe getting final product (common available 200-400 ℃ middle baked wheaten cake 3-5 minute).The batching that can add in the general 100 gram poultries is: soy sauce 5-10 gram, sugared 10-15 gram, wine 20-30 gram; Nature, the proportioning of batching also can increase and decrease according to the different taste of various places.
The method for making of described blending oil is: when sesame oil 5-15 gram was heated to 80-90 ℃, ginger, each 3-5 of garlic of adding chopping restrained fried 1-2 minute, the cooling of removing slag then; Blending oil can be packaged in same small package bag with ripe poultry;
Ripe mushroom piece is with mushroom chopping, Steam by water bath 5-8 minute; Dry then to moisture content 10-20% (but afterwards also grind into fine powder); Caraway also is cut into, and thread (width is less than 2 millimeters) dry to moisture content 10-20%.Described caraway silk and ripe mushroom piece, salt, monosodium glutamate, white sugar can be mixed in same small package bag.
Also comprise 1-3 gram in honeysuckle end (below 1 millimeter) in these instant noodles, shepherd's purse end (below 1 millimeter) 1-3 gram.Honeysuckle can directly be buied (general moisture content has reached 10-20%) from the shop of Chinese medicines, only need to grind or shred to required specification; Shepherd's purse can be cleaned fresh shepherd's purse, chopping is then dried to moisture content 10-20%.
The drying mode of above-described mushroom, caraway, honeysuckle, shepherd's purse preferably adopts baking oven (convenient and health); Exposure to Sunlight also can, but need to sterilize with microwave disinfection at last.The purified salt that salt is preferably thinner.In addition, described major ingredient and batching all can adopt vacuum packaging, in order to preservation.
Put down in writing according to data: honeysuckle is cold in nature, and it is sweet to distinguish the flavor of, can be clearing heat and detoxicating, and prevention encephalitis, epidemic meningitis have certain effect, among the people being commonly used to as beverage; Shepherd's purse is cool in nature, mildly bitter flavor is hot, have clear liver and improve vision, the effect of cool blood, hemostasis, Chang Zuowei dish among the people is edible.After honeysuckle and shepherd's purse add instant noodles, the effect of diet conservancy has just been arranged.
Should be noted that: according to thinking of the present invention, the batching in the instant noodles only helps out.Therefore, the composition of concrete batching and the proportioning of each composition can be selected in above-mentioned scope, also can determine (as adding peanut butter, sliced carrot, chilli powder etc.) according to taste separately separately.
Below in conjunction with embodiment detail of the present invention is described.
Embodiment one:
Major ingredient: the skin of soya-bean milk (be strip, bar is wide 8 millimeters) 100 grams
Batching: A, salt 5 grams
B, monosodium glutamate 4 grams
C, white sugar 5 grams
Blending oil 15 grams
Wherein A, B, C can are in same small package bag; The can of blending oil is at another small package bag.
Embodiment two:
Major ingredient: the skin of soya-bean milk (be strip, bar is wide 2 millimeters) 100 grams
Batching: A, salt 2 grams
B, monosodium glutamate 1 gram
C, white sugar 3 grams
Blending oil 5 grams
Ripe poultry piece (less than 3 millimeters) 30 grams
Wherein A, B, C can are in same small package bag; Blending oil and the can of ripe poultry piece are at another small package bag.
Embodiment three:
Major ingredient: the skin of soya-bean milk (be strip, bar is wide 15 millimeters) 100 grams
Batching: A, salt 4 grams
B, monosodium glutamate 3 grams
C, white sugar 4 grams
Blending oil 10 grams
Ripe poultry piece (less than 3 millimeters) 15 grams
Caraway (width less than 2 millimeters thread) 5 grams anhydrate
Ripe mushroom piece (less than 2 millimeters) 6 grams
Wherein A, B, C and the caraway of anhydrating, the can of ripe mushroom piece are in same small package bag; Blending oil and the can of ripe poultry piece are at another small package bag.
Embodiment four:
Major ingredient: the skin of soya-bean milk (be strip, bar is wide 30 millimeters) 100 grams
Batching: A, salt 2 grams
B, monosodium glutamate 2 grams
C, white sugar 4 grams
Blending oil 5 grams
Ripe poultry piece (less than 3 millimeters) 20 grams
Caraway (width less than 2 millimeters thread) 3 grams anhydrate
Ripe mushroom piece (less than 2 millimeters) 3 grams
Each 1 gram of honeysuckle end below 1 millimeter and shepherd's purse end.
Wherein A, B, C and the caraway of anhydrating, ripe mushroom piece, honeysuckle end and shepherd's purse end can are in same small package bag; Blending oil and the can of ripe poultry piece are at another small package bag.
Embodiment five:
Major ingredient: the skin of soya-bean milk (be strip, bar is wide 20 millimeters) 100 grams
Batching: A, salt 3 grams
B, monosodium glutamate 3 grams
C, white sugar 4 grams
Blending oil 4 grams
Ripe poultry piece (less than 3 millimeters) 15 grams
Caraway (width less than 2 millimeters thread) 1 gram anhydrates
Ripe mushroom piece (less than 2 millimeters) 1 gram
Each 3 gram of honeysuckle end below 1 millimeter and shepherd's purse end.
Wherein A, B, C and the caraway of anhydrating, ripe mushroom piece, honeysuckle end and shepherd's purse end can are in same small package bag; Blending oil and the can of ripe poultry piece are at another small package bag.
Embodiment six:
Major ingredient: the skin of soya-bean milk (being 80 millimeters * 60 millimeters bulk) 100 grams
Batching: A, salt 3 grams
B, monosodium glutamate 2 grams
Wherein A, B can are in same small package bag.
Embodiment seven:
Major ingredient: the skin of soya-bean milk (being 40 millimeters * 60 millimeters bulk) 100 grams
Batching: A, salt 2 grams
B, monosodium glutamate 2 grams
C, white sugar 5 grams
Peanut butter 15 grams
Sieve radish silk (width is below 1 millimeter) 5 restrains recklessly
Wherein A, B, C, the can of Hu sieve radish silk are in same small package bag, and the peanut butter can is at another small package bag.
Embodiment eight:
Major ingredient: the skin of soya-bean milk (be strip, bar is wide 10 millimeters) 100 grams
Batching: A, salt 2 grams
B, monosodium glutamate 2 grams
C, white sugar 5 grams
Chilli powder 3 grams
Wherein A, B, C can are in same small package bag, and the chilli powder can is at another small package bag.
Claims (10)
1, bean-curd-sheet instant noodles is characterized in that these instant noodles comprise following composition:
Major ingredient: the skin of soya-bean milk 100 grams
Batching: A, salt 2-5 gram
B, monosodium glutamate 1-4 gram
Wherein A, B can are in same small package bag.
2, bean-curd-sheet instant noodles according to claim 1 is characterized in that the described skin of soya-bean milk is a strip, width 2-30 millimeter.
3, bean-curd-sheet instant noodles according to claim 1 and 2 is characterized in that also can adding in the described batching white sugar 3-5 gram, blending oil 5-15 gram.
4, bean-curd-sheet instant noodles according to claim 3 is characterized in that also can adding in the described batching the ripe poultry piece 15-30 gram less than 3 millimeters.
5, bean-curd-sheet instant noodles according to claim 4 is characterized in that also can adding in the described batching less than anhydrate caraway 3-5 gram and less than 2 millimeters ripe mushroom piece 3-6 gram of 2 millimeters thread.
6, bean-curd-sheet instant noodles according to claim 5 is characterized in that also comprising in described these instant noodles honeysuckle end and each 1-3 gram of shepherd's purse end below 1 millimeter.
7, the preparation method of bean-curd-sheet instant noodles according to claim 1 is characterized in that also can adding in the described batching white sugar 3-5 gram, blending oil 5-15 gram; Blending oil is that ginger, each 3-5 of garlic of adding chopping restrain fried 1-2 minute, remove slag then, cool off, pack when heating to 80-90 ℃ with sesame oil 5-15 gram.
8, the preparation method of bean-curd-sheet instant noodles according to claim 7, it is characterized in that also can adding in the described batching ripe poultry piece 15-30 gram less than 3 millimeters, this ripe poultry piece adopts conventional mode braised in soy sauce to cook and forms, and is loaded on same small package bag with blending oil.
9,, it is characterized in that also can adding in the described batching less than anhydrate caraway 3-5 gram and of 2 millimeters thread less than 2 millimeters ripe mushroom 3-6 gram according to the preparation method of claim 7 or 8 described bean-curd-sheet instant noodles; The thread caraway of anhydrating is earlier the caraway silk to be dried then to moisture content 10-20%, and ripe mushroom piece is with mushroom chopping, Steam by water bath 5-8 minute; Dry then to moisture content 10-20%; Jointly last and salt, monosodium glutamate, sugar are loaded on same small package bag.
10, the preparation method of bean-curd-sheet instant noodles according to claim 9, it is characterized in that also can adding in the described batching honeysuckle end and each 1-3 gram of shepherd's purse end below 1 millimeter, honeysuckle end and shepherd's purse end are respectively honeysuckle and shepherd's purse to be pulverized, and dry then to moisture content 10-20%; Also be loaded on same small package bag at last with salt, monosodium glutamate, sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100517437A CN100407942C (en) | 2006-05-31 | 2006-05-31 | Bean-curd-sheet instant noodles and processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100517437A CN100407942C (en) | 2006-05-31 | 2006-05-31 | Bean-curd-sheet instant noodles and processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1849919A true CN1849919A (en) | 2006-10-25 |
| CN100407942C CN100407942C (en) | 2008-08-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006100517437A Expired - Fee Related CN100407942C (en) | 2006-05-31 | 2006-05-31 | Bean-curd-sheet instant noodles and processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785548A (en) * | 2010-04-14 | 2010-07-28 | 邹德泽 | Beancurd skin instant noodles and manufacturing method thereof |
| CN107223868A (en) * | 2017-06-12 | 2017-10-03 | *** | Instant bulk fresh meat instant noodles braised in soy sauce |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1035609A (en) * | 1988-03-10 | 1989-09-20 | 靳保德 | Production technique of boiling bean curd thread |
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2006
- 2006-05-31 CN CNB2006100517437A patent/CN100407942C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785548A (en) * | 2010-04-14 | 2010-07-28 | 邹德泽 | Beancurd skin instant noodles and manufacturing method thereof |
| CN107223868A (en) * | 2017-06-12 | 2017-10-03 | *** | Instant bulk fresh meat instant noodles braised in soy sauce |
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| Publication number | Publication date |
|---|---|
| CN100407942C (en) | 2008-08-06 |
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Granted publication date: 20080806 Termination date: 20110531 |