CN101133793A - Instant noodle and method for preparing the same - Google Patents

Abstract

The present invention relates to a kind of instant noodles. It includes noodles, live-stock meat, fowl meat, auxiliary material and flavouring material. Its preparation method includes the following steps: (1), boiling noodles for 3-10 min; (2), placing said noodles into a sterilized cold water whose temperature is less than 30deg.C and soaking for 20-30min,; (3), selecting meat, cutting it into blocks, placing said meat blocks in water and boiling for 20-30min; (4), adding flavouring material into said meat soup and continuously boiling for 20-30min; (5), adding the cooked meat blocks into the cooled noodles, adding auxiliary material, uniformly stirring them; and (6), cooling the above-mentioned noodles, vacuum packaging so as to obtain the invented product.

Description

A kind of instant noodles and preparation method thereof

(1) technical field:

The present invention relates to a kind of food, especially a kind of instant noodles and preparation method thereof.

(2) background technology:

(3) summary of the invention:

Goal of the invention of the present invention is to invent a kind of delicious good to eat, nutritious instant noodles, and its preparation method is simple, health.

Technical scheme of the present invention is: a kind of instant noodles, it is characterized in that it comprises noodles, poultry meat material, poultry material, batching and condiment, and its weight ratio is: 8～12: 8～12: 3～5: 6～7: 2.5～4.

Above-mentioned said poultry meat material can be a kind of or its mixture in pork, beef, the mutton.

Above-mentioned said poultry material can be a kind of or its mixture in chicken, duck, the goose.

Above-mentioned said batching comprises that green vegetables, water sends out white fungus, water-swollen auricularia and flour, and its weight ratio is 8～12: 45～55: 0.5～2.5: 0.5～2.5.

Above-mentioned said condiment comprises soy sauce, salt, white sugar, green onion, garlic, ginger, vinegar, cooking wine, sesame oil and vegetable oil, and its weight ratio is 45～60: 40～80: 35～55: 35～50: 35～50: 35～50: 8～15: 7～12: 7～12: 7～12.

A kind of preparation method of the instant noodles is characterized in that it may further comprise the steps:

1. boil face, noodles are placed 100 ℃ boiling water, the weight of water is more than 2 times of noodles weight, boils 3-10 minute;

2. the above-mentioned noodles that boil are pulled out, put into sterilization, temperature is less than 30 ℃ cold water, soaked 20-30 minute;

3. choose the meat material, stripping and slicing is put into water and was boiled 20-30 minute;

4. adding condiment in meat soup continued to boil 20-30 minute;

5. the meat that boils is joined in cooled, add batching again, stir after watering juice;

6. after treating above-mentioned even mixed cooling, carry out Vacuum Package, be product.

Above-mentioned said Vacuum Package can be for packed, also can be for box-packed.

Superiority of the present invention is: this food both can be cooked staple food, can make dish again; The meat and vegetables collocation, nutritious; Mouthfeel is good, and easily digestion is all-ages; This product instant, simple for production.

(4) specific embodiment:

Embodiment: a kind of instant noodles, it is characterized in that it comprises noodles, poultry meat material, poultry material, batching and condiment, its weight ratio is: 10: 10: 4: 5: 3.

Above-mentioned said poultry meat material is a pork.

Above-mentioned said poultry material is a chicken.

Above-mentioned said batching comprises that green vegetables, water sends out white fungus, water-swollen auricularia and flour, and its weight ratio is 10: 50: 1: 2.

Above-mentioned said condiment comprises soy sauce, salt, white sugar, green onion, garlic, ginger, vinegar, cooking wine, sesame oil and vegetable oil, and its weight ratio is 51: 59: 45: 45: 47: 49: 9: 8: 10: 10.

A kind of preparation method of the instant noodles is characterized in that it may further comprise the steps:

1. boil face, noodles are placed 100 ℃ boiling water, the weight of water is 2 times of noodles weight, boils 5 minutes;

2. the above-mentioned noodles that boil are pulled out, put into sterilization, temperature is less than 30 ℃ cold water, soaked 30 minutes;

3. choose the meat material, stripping and slicing is put into water and was boiled 30 minutes;

4. adding condiment in meat soup continued to boil 30 minutes;

5. the meat that boils is joined in cooled, add batching again, stir after watering juice;

6. after treating above-mentioned even mixed cooling, carry out Vacuum Package, be product.

Above-mentioned said Vacuum Package is packed.

Claims (7)

1. an instant noodles is characterized in that it comprises noodles, poultry meat material, poultry material, batching and condiment, and its weight ratio is: 8～12: 8～12: 3～5: 6～7: 2.5～4.

2. according to the said a kind of instant noodles of claim 1, it is characterized in that said poultry meat material can be a kind of or its mixture in pork, beef, the mutton.

3. according to the said a kind of instant noodles of claim 1, it is characterized in that said poultry material can be a kind of or its mixture in chicken, duck, the goose.

4. according to the said a kind of instant noodles of claim 1, it is characterized in that said batching comprises that green vegetables, water sends out white fungus, water-swollen auricularia and flour, its weight ratio is 8～12: 45～55: 0.5～2.5: 0.5～2.5.

5. according to the said a kind of instant noodles of claim 1, it is characterized in that said condiment comprises soy sauce, salt, white sugar, green onion, garlic, ginger, vinegar, cooking wine, sesame oil and vegetable oil, its weight ratio is 45～60: 40～80: 35～55: 35～50: 35～50: 35～50: 8～15: 7～12: 7～12: 7～12.

6. the preparation method of an instant noodles is characterized in that it may further comprise the steps:

1. boil face, noodles are placed 100 ℃ boiling water, the weight of water is more than 2 times of noodles weight, boils 3-10 minute;

2. the above-mentioned noodles that boil are pulled out, put into sterilization, temperature is less than 30 ℃ cold water, soaked 20-30 minute;

3. choose the meat material, stripping and slicing is put into water and was boiled 20-30 minute;

4. adding condiment in meat soup continued to boil 20-30 minute;

5. the meat that boils is joined in cooled, add batching again, stir after watering juice;

6. after treating above-mentioned even mixed cooling, carry out Vacuum Package, be product.

7. according to the preparation method of the said a kind of instant noodles of claim 6, it is characterized in that said Vacuum Package can be for packed, also can be for box-packed.