CN101467602A - Fried beef instant noodles and preparation method thereof - Google Patents

Abstract

The invention pertains to the food technical field, especially relates to a fried beef instant noodle with flour, meat and vegetable as raw materials and its production method. The wheat flour is mixed with beef broth clarifying solution, kneaded and produced into instant noodles packaged by bags or bowls; the product is also matched by flavor vegetable and a sour-hot condiment bag; the noodles and soup blend have heavy beef noodles flavor. The product has delicious taste, convenient and time-saving use, is especially suitable for people with high-efficiency, fast-rhythm and high-quality life requirements; the invention is suitable for industrial production and promotes noodle food into the fast food procession.

Description

Fried beef instant noodles and preparation method thereof

Technical field

The invention belongs to food technology field, particularly relating to a kind of is that raw material is feedstock production fried beef instant noodles and preparation method thereof with flour, meat, vegetables.

Technical background

Along with economy and growth in the living standard, food is particular about various words, and is scientific, becomes the problem that current social can not be ignored.The research and development of nutrition in recent years is rapid, proposes and developed the neodoxy and the neodody of many diet nutritionals and health care, and key concept is: the health diet idea that forms cognitive science.As everyone knows, flour, meat, vegetables contain the necessary multiple nutrients material of health as the source of the mankind's food, in human evolution's process, play an important role.Because urbanite's life stress is big, rhythm of life is tight, various delicatessens are more and more welcome, flour, meat, vegetables be rooted in pursue healthy high-quality life people in the heart, be indispensable important foodstuffs, Flour product needs variation, and various tastes is satisfied with public demand.

Summary of the invention

The purpose of this invention is to provide a kind of fried beef instant noodles of unique smell and preparation method thereof that is of high nutritive value, has.

In order to reach the purpose of foregoing invention, the present invention finds out unique prescription and technology, and fried beef instant noodles finally is provided, and it is characterized in that with flour, meat, vegetables being that raw material is made by following step:

A, preparation sauce packet: with the hot condiment of commercially available flour paste perfuming, fragrant hot condiment: the flour paste weight proportion is 0.4:10, fragrant hot condiment comprises: green onion end 15%, bruised ginger 10%, cayenne pepper 20%, Chinese prickly ash end 10%, soy sauce 15%, vinegar 20%, monosodium glutamate 5%, salt 5%, after the hot condiment of perfume (or spice) mixed thoroughly, add in the flour paste and mix thoroughly, adding vegetable oil then mixes thoroughly, put into polybag, the polybag of flour paste of will packing into is again put into HTHP, 0.08Mpa, 114 ℃ steam box, disposable slaking and sterilization, 20 minutes time, air-cooled then standby to room temperature;

B, preparation green vegetable bun: select the Hu Luobu chopped to make the Hu Luobu piece, the spinach chopped is made the spinach piece and Hu Luobu piece, spinach piece is sent in the drying box again, under 90 ℃ temperature, kept 60 minutes, make the moisture of face be controlled at 6%, air-cooled then standby to room temperature, drier Hu Luobu piece, spinach piece are put into polybag; Sealing promptly;

C, preparation beef broth clarified solution: beef, selecting the ratio of lean meat and fat meat is 70:30, and chopped is made muddy flesh, muddy flesh is put into water again and is boiled 60 minutes, when being cooled to 40 ℃, beef broth is filtered, and it is standby to remove solid content;

D, preparation noodles: wheat flour adds the beef broth clarified solution and puts into dough kneading machine mixing 20 minutes, putting into awakeization equipment behind the mixing woke up 15 minutes, compound through the oodle maker composite roll again, stack is suppressed, the cutting knife cutting, obtain the noodles of 0.8mm thickness, 2.5mm width, 130mm length, again noodles are put into when vegetable oil is heated to 160 ℃, fish is added in the oil fried to humidity 40%, pulling out dries in the air under 25 ± 3 ℃ of temperature puts 18 hours; Again noodles are put into the face box, sent in the drying box, under 90 ℃ temperature, kept 60 minutes, make the moisture of face be controlled at 6%, air-cooled then to room temperature, then the dry face piece is put into bowl with sour, peperry and incense sauce packet, green vegetable bun or bag is gone into, promptly.

The present invention is a fried beef instant noodles, it is that wheat flour is modulated into instant noodles employing bowl or bag type with beef broth clarified solution and face, and join the distinctive flavour vegetable of the configuration of science, sour, peperry and incense seasoning matter bag, this noodles and soup stock all have thick and heavy beef noodle local flavor, both used and make things convenient for, save time, tasty again, the special preparation method who adapts to the job requirement fried beef instant noodles provided by the invention of people's high efficiency, fast pace, high-quality life is suitable for suitability for industrialized production, can promote cereal preparation to enter the fast food ranks.

The specific embodiment

Embodiment: preparation fried beef instant noodles:

A, preparation sauce packet: with the hot condiment of commercially available flour paste 5Kg perfuming, fragrant hot condiment: the flour paste weight proportion is 0.4:10, fragrant hot condiment comprises: green onion end 30g, bruised ginger 20g, cayenne pepper 40g, Chinese prickly ash end 20g, soy sauce 30g, vinegar 40g, monosodium glutamate 10g, salt 10g, after 200g mixes the hot condiment of perfume (or spice) thoroughly altogether, add in the flour paste and mix thoroughly, adding vegetable oil then mixes thoroughly, put into polybag, the polybag of flour paste of will packing into is again put into HTHP, 0.08Mpa, 114 ℃ steam box, disposable slaking and sterilization, 20 minutes time, air-cooled then standby to room temperature;

B, preparation green vegetable bun: select the Hu Luobu chopped to make the Hu Luobu piece, the spinach chopped is made the spinach piece and Hu Luobu piece, spinach piece is sent in the drying box again, under 90 ℃ temperature, kept 60 minutes, make the moisture of face be controlled at 6%, air-cooled then standby to room temperature, drier Hu Luobu piece, spinach piece are put into polybag; Sealing promptly;

C, preparation beef broth clarified solution: beef, selecting the ratio of lean meat and fat meat is 70:30, and chopped is made muddy flesh, muddy flesh is put into water again and is boiled 60 minutes, when being cooled to 40 ℃, beef broth is filtered, and removes solid content, and it is standby to get beef broth clarified solution 5Kg;

D, preparation noodles: wheat flour 5Kg adds the beef broth clarified solution and puts into dough kneading machine mixing 20 minutes, putting into awakeization equipment behind the mixing woke up 15 minutes, compound through the oodle maker composite roll again, stack is suppressed, the cutting knife cutting, obtain the noodles of 0.8mm thickness, 2.5mm width, 130mm length, again noodles are put into when vegetable oil is heated to 160 ℃, fish is added in the oil fried to humidity 40%, pulling out dries in the air under 25 ± 3 ℃ of temperature puts 18 hours; Again noodles are put into the face box, send in the drying box, under 90 ℃ temperature, kept 60 minutes, make the moisture of face be controlled at 6%, air-cooled then to room temperature, then with the dry face piece with sour, peperry and incense sauce packet, green vegetable bun put into the bowl or the bag go into, that is, this noodles and soup stock all have thick and heavy beef noodle local flavor.

Fried beef instant noodles provided by the invention and preparation method thereof is suitable for suitability for industrialized production, can promote cereal preparation to enter the fast food ranks.

Claims (1)

1, fried beef instant noodles is characterized in that with flour, meat, vegetables being that raw material is made by following step:

A, preparation sauce packet: with the hot condiment of commercially available flour paste perfuming, fragrant hot condiment: the flour paste weight proportion is 0.4:10, fragrant hot condiment comprises: green onion end 15%, bruised ginger 10%, cayenne pepper 20%, Chinese prickly ash end 10%, soy sauce 15%, vinegar 20%, monosodium glutamate 5%, salt 5%, after the hot condiment of perfume (or spice) mixed thoroughly, add in the flour paste and mix thoroughly, adding vegetable oil then mixes thoroughly, put into polybag, the polybag of flour paste of will packing into is again put into HTHP, 0.08Mpa, 114 ℃ steam box, disposable slaking and sterilization, 20 minutes time, air-cooled then standby to room temperature;

B, preparation green vegetable bun: select the Hu Luobu chopped to make the Hu Luobu piece, the spinach chopped is made the spinach piece and Hu Luobu piece, spinach piece is sent in the drying box again, under 90 ℃ temperature, kept 60 minutes, make the moisture of face be controlled at 6%, air-cooled then standby to room temperature, drier Hu Luobu piece, spinach piece are put into polybag; Sealing promptly;

C, preparation beef broth clarified solution: beef, selecting the ratio of lean meat and fat meat is 70: 30, and chopped is made muddy flesh, muddy flesh is put into water again and is boiled 60 minutes, when being cooled to 40 ℃, beef broth is filtered, and it is standby to remove solid content;

D, preparation noodles: wheat flour adds the beef broth clarified solution and puts into dough kneading machine mixing 20 minutes, putting into awakeization equipment behind the mixing woke up 15 minutes, compound through the oodle maker composite roll again, stack is suppressed, the cutting knife cutting, obtain the noodles of 0.8mm thickness, 2.5mm width, 130mm length, again noodles are put into when vegetable oil is heated to 160 ℃, fish is added in the oil fried to humidity 40%, pulling out dries in the air under 25 ± 3 ℃ of temperature puts 18 hours; Again noodles are put into the face box, sent in the drying box, under 90 ℃ temperature, kept 60 minutes, make the moisture of face be controlled at 6%, air-cooled then to room temperature, then the dry face piece is put into bowl with sour, peperry and incense sauce packet, green vegetable bun or bag is gone into, promptly.