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

Instant noodle and method for preparing the same Download PDF

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Publication number
CN101133793A
CN101133793A CNA2006100155421A CN200610015542A CN101133793A CN 101133793 A CN101133793 A CN 101133793A CN A2006100155421 A CNA2006100155421 A CN A2006100155421A CN 200610015542 A CN200610015542 A CN 200610015542A CN 101133793 A CN101133793 A CN 101133793A
Authority
CN
China
Prior art keywords
noodles
meat
water
instant noodles
poultry
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CNA2006100155421A
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Chinese (zh)
Inventor
赵发
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tianjin Zhongying Nano Science & Technology Development Co Ltd
Original Assignee
Tianjin Zhongying Nano Science & Technology Development Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tianjin Zhongying Nano Science & Technology Development Co Ltd filed Critical Tianjin Zhongying Nano Science & Technology Development Co Ltd
Priority to CNA2006100155421A priority Critical patent/CN101133793A/en
Publication of CN101133793A publication Critical patent/CN101133793A/en
Pending legal-status Critical Current

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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.
CNA2006100155421A 2006-08-31 2006-08-31 Instant noodle and method for preparing the same Pending CN101133793A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNA2006100155421A CN101133793A (en) 2006-08-31 2006-08-31 Instant noodle and method for preparing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNA2006100155421A CN101133793A (en) 2006-08-31 2006-08-31 Instant noodle and method for preparing the same

Publications (1)

Publication Number Publication Date
CN101133793A true CN101133793A (en) 2008-03-05

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CNA2006100155421A Pending CN101133793A (en) 2006-08-31 2006-08-31 Instant noodle and method for preparing the same

Country Status (1)

Country Link
CN (1) CN101133793A (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102228194A (en) * 2011-06-28 2011-11-02 上海良友(集团)有限公司 Preparation process of preserved wet noodles
CN102239995A (en) * 2011-07-05 2011-11-16 河南省正龙食品有限公司 Mixed instant noodles and preparation method thereof
CN103462115A (en) * 2013-09-22 2013-12-25 山西顺溜餐饮管理有限公司 Pig-bone-taste noodle marinade
CN103535617A (en) * 2013-09-17 2014-01-29 安徽省信誉机械有限责任公司 Fried-free instant noodle with low oil content
CN104304988A (en) * 2014-11-06 2015-01-28 中粮营养健康研究院有限公司 Wholewheat quick-cooking noodles and processing method thereof
CN104886467A (en) * 2015-05-13 2015-09-09 沿河土家族自治县麻阳河食品有限公司 Mutton instant noodle and preparation method thereof
CN105360912A (en) * 2015-11-27 2016-03-02 安徽家味食品有限公司 Preparation method of wet noodles
CN105558812A (en) * 2015-12-18 2016-05-11 林秋健 Boiling-type instant noodles and preparation method thereof
CN105942416A (en) * 2016-05-25 2016-09-21 湖南生物机电职业技术学院 Making method of instant wet noodles seasoning bag

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102228194A (en) * 2011-06-28 2011-11-02 上海良友(集团)有限公司 Preparation process of preserved wet noodles
CN102228194B (en) * 2011-06-28 2013-02-27 上海良友(集团)有限公司 Preparation process of preserved wet noodles
CN102239995B (en) * 2011-07-05 2013-08-07 河南省正龙食品有限公司 Mixed instant noodles and preparation method thereof
CN102239995A (en) * 2011-07-05 2011-11-16 河南省正龙食品有限公司 Mixed instant noodles and preparation method thereof
CN103535617B (en) * 2013-09-17 2014-12-10 安徽省三车节能科技有限公司 Fried-free instant noodle with low oil content
CN103535617A (en) * 2013-09-17 2014-01-29 安徽省信誉机械有限责任公司 Fried-free instant noodle with low oil content
CN103462115A (en) * 2013-09-22 2013-12-25 山西顺溜餐饮管理有限公司 Pig-bone-taste noodle marinade
CN104304988B (en) * 2014-11-06 2018-03-02 中粮营养健康研究院有限公司 A kind of whole wheat boils face and its processing method soon
CN104304988A (en) * 2014-11-06 2015-01-28 中粮营养健康研究院有限公司 Wholewheat quick-cooking noodles and processing method thereof
CN104886467A (en) * 2015-05-13 2015-09-09 沿河土家族自治县麻阳河食品有限公司 Mutton instant noodle and preparation method thereof
CN104886467B (en) * 2015-05-13 2019-02-26 沿河土家族自治县麻阳河食品有限公司 A kind of mutton instant noodles and preparation method thereof
CN105360912A (en) * 2015-11-27 2016-03-02 安徽家味食品有限公司 Preparation method of wet noodles
CN105558812A (en) * 2015-12-18 2016-05-11 林秋健 Boiling-type instant noodles and preparation method thereof
CN105942416A (en) * 2016-05-25 2016-09-21 湖南生物机电职业技术学院 Making method of instant wet noodles seasoning bag

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Application publication date: 20080305

C02 Deemed withdrawal of patent application after publication (patent law 2001)