CN101703183A - Method for producing instant noodle product by two-section type drying method - Google Patents
Method for producing instant noodle product by two-section type drying method Download PDFInfo
- Publication number
- CN101703183A CN101703183A CN200910172689A CN200910172689A CN101703183A CN 101703183 A CN101703183 A CN 101703183A CN 200910172689 A CN200910172689 A CN 200910172689A CN 200910172689 A CN200910172689 A CN 200910172689A CN 101703183 A CN101703183 A CN 101703183A
- Authority
- CN
- China
- Prior art keywords
- flour product
- noodles
- product
- production
- slaking
- 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
Links
Landscapes
- Noodles (AREA)
Abstract
The invention relates to a method for producing an instant noodle product by a two-section type drying method, which comprises the steps of noodle product processing, curing, first-section drying, freezing for moulding and second-section vacuum drying so that the water content of a noodle product is reduced below 8 percent, wherein a method of hot air, cold air or natural airing at room temperature can be adopted during first-section drying so as to remove part of water of the noodle product. Compared with the prior art, the process can effectively prevent the bonding of the noodle product, shorten the production period of a product by more than 1-6 hours, reduce the production energy consumption, has better product mouthfeel and better product quality and prolongs the soaking resistant time of the product about 10-20 minutes. The method is suitable for producing noodles, stewed noodles, sliced noodles, stretched noodles or other stuffing contained noodles, and the like in addition to be suitable for dumplings or wonton, has longer product preservation time with more than 6 months of quality guarantee period at normal temperature and low production cost and is suitable for industrialized production at a large scale.
Description
One, technical field:
The present invention relates to a kind of production method of instant food, particularly relate to the method for a kind of two-period form seasoning Flour product convenient for production.
Two, background technology:
Popular foods such as dumpling, won ton, noodles, stewed noodles, plande noodles, hand-pulled noodles, be traditional pastries that people like always, have nutritious, delicious flavour, be easy to characteristics such as digestion, but, some pastries ways are loaded down with trivial details, and as dumpling, won ton etc., it is consuming time longer to cook for immediate consumption, be far from suitable with the allegro life style of people, often be difficult to edible.Along with the continuous development of food industry, quick-freezing boiled dumplings has brought some facilities to daily life, but quick-freezing boiled dumplings has just prolonged the waiting time of the unboiled water dumpling that packs shaping, can not instantly eat; Simultaneously, freezing banking system inconvenience is carried when going out.More instant food instant noodles in the market, instant, instant, but instant noodles are fried type mostly, nutritional labeling is easily lost, and with traditional food a great difference is arranged on mouthfeel and taste, should not often eat.
How to make popular foods such as dumpling, won ton, noodles, stewed noodles, plande noodles, hand-pulled noodles, also become the glad edible instant flour food of people, adapt to the allegro life of people, be the constantly problem of research of food service industry always.
By retrieval, the patent No. is 03152763.9 patent disclosure a kind of instant plande noodles and preparation method thereof, this method comprises technologies such as slaking, quick-frozen, vacuum dehydration drying, but the product instant, rehydration time is short, and the holding time is long; But this life cycle of the product is longer, and product quality also awaits improving.
Application number is 200410021239.3 to disclose a kind of patent application that brews instant dumpling and production method, in its concrete making step, need to adopt partial denaturation starch to replace starch, add the man-hour dumpling and carry out slaking earlier, in cold water, cool off then, use the vacuum freeze drying then, need during package storage under condition of nitrogen gas, to carry out.Need in this method flour to add converted starch, boiled dumpling taste and traditional flavor have bigger change.
The patent No. is 200610017863.5 a kind of freeze dried convenient dumpling of patent disclosure or the production method of won ton, this method comprises technologies such as slaking, spray, vacuum freeze drying, but the product instant, and rehydration time is short, holding time is long, can accomplish genuineness; But, how to increase anti-bubble time of product, produce the better product of taste, be the technical barriers that people constantly inquire into always.
Three, summary of the invention:
The problem to be solved in the present invention is: but the production method of the instant noodles goods of short, the instant that endures repeated infusions of a kind of production cycle is provided.
Technical scheme of the present invention:
The method of a kind of two-period form seasoning Flour product convenient for production may further comprise the steps,
(1) Flour product processing: process fresh pasta according to a conventional method;
(2) slaking: be to steam under the high-temperature steam of 0.04～0.4MPa to make its slaking with fresh pasta at pressure; Or make its slaking with the method that boiling water boils;
(3) first sections dryings:, make the Flour product moisture content reduce by 1～5% with the dry 1～30min under the condition of wind-warm syndrome-35～0 ℃ of the Flour product after the slaking; Perhaps dry 1～100min under the condition of 0～200 ℃ of wind-warm syndrome makes the Flour product moisture content reduce by 5～30%; Perhaps, make the Flour product moisture content reduce by 1～15% at 15～30 ℃ of following natural drying 10～180min of room temperature;
(4) freeze solid shape: Flour product is sent in the guick freezing room, under-18～-35 ℃, freezed 1～3.5h;
(5) second sections vacuum drying: the Flour product after will freezing is that 40～610Pa, heating-up temperature are dry 4～12h under 50～120 ℃ the condition in vacuum, and the Flour product moisture content is reduced to below 8%.
Using the high-temperature steam curing time in the described step (2) is 1.5～18min; The curing time is 3～15min when boiling with boiling water.
Wind-warm syndrome is 15～170 ℃ in the described step (3), and be 5～90min drying time.
Described Flour product is dumpling, won ton, band filling face, noodles, stewed noodles, plande noodles or hand-pulled noodles.
It is described that to freeze solid shape temperature be-20～-35 ℃; Described vacuum is 40～600Pa, and heating-up temperature is 60～120 ℃, and be 4～12h drying time.
The method of described two-period form seasoning Flour product convenient for production being furnished with in garnishes bag, the flavor pack one or both in when packing packaging bag of instant noodles goods.
Positive beneficial effect of the present invention:
(1) but the present invention adopts the two-period form seasoning to produce the instant noodles goods of instant, as dry dumpling, won ton, also can be goods such as noodles, stewed noodles, plande noodles, hand-pulled noodles or other band filling faces, this method be technological improvement on patent 200610017863.5 bases and perfect.The Flour product that the present invention will process after the slaking adopts hot blast or cold wind to carry out first section drying earlier, or at room temperature cool naturally the solarization, to remove Flour product part moisture, freeze solid shape then, carry out second section vacuum drying, by selecting appropriate processing condition, but make the instant food of instant.
Technology of the present invention is compared with former technology, do not need after the slaking to spray wetting cooling with cold water, but adopt hot blast or cold wind preliminarily dried, and carry out second section vacuum drying method again, this method can effectively prevent the Flour product bonding, life cycle of the product is shortened more than 1～6h, energy consumption reduces, and the product mouthfeel is better, the anti-bubble time lengthening of product, prolong 10～20min approximately, product quality is more superior.
(2) Flour product of the present invention adopts first high temperature to cook, the technology of two-stage drying again, avoided the loss and the destruction of nutritional labeling in the food to greatest extent, dewater with existing " fried method ", curing process is different, thereby the Flour product of producing is different with " fried " method on mouthfeel, is more suitable for people's taste.
(3) Flour product rehydration time of the present invention is short, but instant is convenient for people to eat.The Flour product of producing is soaked 2～3min through boiling water and is got final product, or is edible through hot-water soak 3～6min more than 80 ℃, does not stay hard core; Dumpling that obtains or won ton is anti-bubble time lengthening in hot water, can soak the broken skin of 40min, diffusing filling, non muddy soup, and local flavor, mouthfeel and traditional dumpling or won ton basically identical.
(4) method of the present invention also is applicable to the production of Flour product such as noodles, stewed noodles, plande noodles, hand-pulled noodles or other band filling faces except that being applicable to dumpling or won ton.These Flour product adopt commonsense methods processing, do not need additionally to add additives such as any anticorrisive agent, and Flour product such as the noodles after the processing, stewed noodles and fresh Flour product taste, mouthfeel are similar, can accomplish genuineness, have abundant nutritive value.Compare with other quick-frozen Flour product, this product holding time is longer, and the following shelf-life of normal temperature is convenient to people and buys and deposit more than 6 months.
(5) the inventive method is suitable for large-scale industrial production, is the technical change to the traditional food deep processing, and production cost is low, is easy to promotion and implementation.
Four, the specific embodiment:
Embodiment one: the production method of convenient dumpling
(1) dumpling packs: make musculus cutaneus and filling material earlier, pack dumpling according to a conventional method, musculus cutaneus and filling material can be packed shaping with artificial or mechanical system;
(2) slaking: dumpling is packed in the steam box, is to steam 1.5～15min under the high-temperature steam of 0.04～0.4MPa at pressure, makes its slaking;
(3) first sections dryings: with the dumpling cold air drying after the slaking, to remove its surface moisture and preliminary cooling, wind-warm syndrome is-35～0 ℃, and be 1～30min drying time, makes the Flour product moisture content reduce by 1～5%;
(4) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-18～-35 ℃ temperature, freezed 1～3.5h;
(5) second sections vacuum drying: the Flour product after will freezing is that 40～610Pa, heating-up temperature are dry 4～12h under 50～120 ℃ the condition in vacuum, and the Flour product moisture content is reduced to below 8%;
(6) quantitative package: with dumpling go-on-go, packing.The inner wrapping net content is generally several specifications such as 70g, 90g, 120g, packs net content greatly and is generally several specifications such as 0.5kg, 1kg, 2kg, 3kg, 5kg.
Embodiment two: the production method of convenient dumpling, and basic identical with embodiment one, difference is:
(1) slaking: dumpling is packed in the steam box, is to steam 1.5～3min under the high-temperature steam of 0.4MPa at pressure, makes its slaking;
(2) first sections dryings: with the dumpling cold air drying after the slaking, wind-warm syndrome is-35～-20 ℃, and be 15～30min drying time, makes the Flour product moisture content reduce by 1～5%;
(3) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-35～-30 ℃ temperature, freezed 1.5～2h;
(4) second sections vacuum drying: the Flour product after will freezing is that 40Pa～610Pa, heating-up temperature are dry 6～8h under 80～100 ℃ the condition in vacuum, and the Flour product moisture content is reduced to below 8%.
Embodiment three: the production method of convenient dumpling, and basic identical with embodiment one, difference is:
(1) slaking: dumpling is boiled 3～10min with boiling water, make its slaking;
(2) first sections dryings: with the dumpling cold air drying after the slaking, wind-warm syndrome is-20～-10 ℃, and be 20～30min drying time, makes the Flour product moisture content reduce by 1～5%;
(3) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-20-30 ℃ temperature, freezed 1.5～2.5h;
(4) second sections vacuum drying: the Flour product after will freezing is that 40Pa～610Pa, heating-up temperature are dry 8～12h under 100～120 ℃ the condition in vacuum, and the Flour product moisture content is reduced to below 8%.
Embodiment four: the production method of convenient dumpling, and basic identical with embodiment one, difference is:
(1) slaking: dumpling is packed in the steam box, is to steam 1.5～5min under the high-temperature steam of 0.2～0.3MPa at pressure, makes its slaking;
(2) first sections dryings: with the dumpling cold air drying after the slaking, wind-warm syndrome is-5～0 ℃, and be 1～15min drying time, makes the Flour product moisture content reduce by 1～5%;
(3) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-18～-25 ℃ temperature, freezed 3～3.5h;
(4) second sections vacuum drying: the Flour product after will freezing is that 40～600Pa, heating-up temperature are dry 10～12h under 50～60 ℃ the condition in vacuum, and the Flour product moisture content is reduced to below 8%.
Embodiment five: the production method of convenient dumpling, and basic identical with embodiment one, difference is:
(1) slaking:, make its slaking with dumpling poach 3～10min;
(2) first sections dryings: be dry 15～25min under 120～150 ℃ the temperature with the dumpling after the slaking, make the Flour product moisture content reduce by 15～20% in wind-warm syndrome;
(3) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-25～-33 ℃ temperature, freezed 1～1.5h;
(4) second sections vacuum drying: the Flour product after will freezing is that 40～600Pa, heating-up temperature are dry 4～12h under 60～100 ℃ the condition in vacuum, and the Flour product moisture content is reduced to below 8%.
Embodiment six: the production method of convenient dumpling, and basic identical with embodiment one, difference is:
(1) slaking: dumpling is packed in the steam box, is to steam 3～6min under the high-temperature steam of 0.1～0.2MPa at pressure, makes its slaking;
(2) first sections dryings: at 15～30 ℃ of following cool naturally 10～180min that shine of room temperature, make the Flour product moisture content reduce by 1～15% in the dumpling after the slaking;
(3) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-20～-35 ℃ temperature, freezed 1.5～2h;
(4) second sections vacuum drying: the Flour product after will freezing is that 40～600Pa, heating-up temperature are dry 8～10h under 60～100 ℃ the condition in vacuum, and the Flour product moisture content is reduced to below 8%.
Embodiment seven: the production method of convenient dumpling, and basic identical with embodiment one, difference is:
(1) slaking: dumpling is packed in the steam box, is to steam 2～8min under the high-temperature steam of 0.1～0.35MPa at pressure, makes its slaking;
(2) first sections dryings: be dry 2～10min under 170～190 ℃ the temperature with the dumpling after the slaking, make the Flour product moisture content reduce by 20～30% in wind-warm syndrome;
(3) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-25～-30 ℃ temperature, freezed 1.5～2h;
(4) second sections vacuum drying: the Flour product after will freezing is that 40～600Pa, heating-up temperature are dry 6～7h under 80～100 ℃ the condition in vacuum, and the Flour product moisture content is reduced to below 8%.
Embodiment eight: the production method of convenient dumpling, and basic identical with embodiment one, difference is:
(1) slaking: dumpling is packed in the steam box, is to steam 3～15min under the high-temperature steam of 0.04～0.1MPa at pressure, makes its slaking;
(2) first sections dryings: be dry 5～90min under 15～170 ℃ the temperature with the dumpling after the slaking, make the Flour product moisture content reduce by 5～30% in wind-warm syndrome;
(3) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-25～-35 ℃ temperature, freezed 2～2.5h;
(4) second sections vacuum drying: the Flour product after will freezing is that 40～610Pa, heating-up temperature are dry 5～8h under 90～100 ℃ the condition in vacuum, and the Flour product moisture content is reduced to below 8%.
Can add garnishes bag (vegetables bag), flavor pack (as salt, monosodium glutamate, 13 perfume (or spice) etc.) during packing, seasoning bag (as vinegar bag and oil bag), the making of garnishes bag, flavor pack, seasoning bag is made by existing method.
Embodiment nine: the production method of convenient dumpling, and basic identical with embodiment one, difference is:
(1) slaking: dumpling is packed in the steam box, steam 3～15min feeding under the high-temperature steam that pressure is 0.04～0.4MPa, make its slaking;
(2) first sections dryings: be dry 15～100min under 20～120 ℃ the temperature with the dumpling after the slaking, make the Flour product moisture content reduce by 5～20% in wind-warm syndrome;
(3) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-18～-35 ℃ temperature, freezed 1～2.5h;
(4) second sections vacuum drying: the Flour product after will freezing is that 40～610Pa, heating-up temperature are dry 5～8h under 80～100 ℃ the condition in vacuum, and the Flour product moisture content is reduced to below 8%.
Can add garnishes bag (vegetables bag), flavor pack (as salt, monosodium glutamate, 13 perfume (or spice) etc.) during packing, seasoning bag (as vinegar bag and oil bag), the making of garnishes bag, flavor pack, seasoning bag is made by existing method.
Embodiment ten: the production method of convenient dumpling, and basic identical with embodiment one, difference is:
(1) slaking: dumpling is packed in the steam box, steam 3～18min feeding under the high-temperature steam that pressure is 0.04～0.1MPa, make its slaking;
(2) first sections dryings: at 15～30 ℃ of following natural drying 30～100min of room temperature, make the Flour product moisture content reduce by 1～15% in the dumpling after the slaking;
(3) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-18～-35 ℃ temperature, freezed 2～2.5h;
(4) second sections vacuum drying: the Flour product after will freezing is that 40～610Pa, heating-up temperature are dry 5～8h under 80～100 ℃ the condition in vacuum, and the Flour product moisture content is reduced to below 8%.
Can add garnishes bag (vegetables bag), flavor pack (as salt, monosodium glutamate, 13 perfume (or spice) etc.) during packing, seasoning bag (as vinegar bag and oil bag), the making of garnishes bag, flavor pack, seasoning bag is made by existing method.
Embodiment 11: the production method of instant noodles, stewed noodles, plande noodles or hand-pulled noodles, and basic identical with the dumpling method for making, concrete steps are as follows:
(1) fresh pasta is made: make noodles, stewed noodles, plande noodles or hand-pulled noodles according to a conventional method;
(2) slaking: fresh pasta is packed in the steam box, is to steam 4～18min under the high-temperature steam of 0.04～0.1MPa at pressure, makes its slaking;
(3) first sections dryings: with the Flour product cold air drying after the slaking, wind-warm syndrome is-10～-5 ℃, and be 20～30min drying time, makes the Flour product moisture content reduce by 1～5%;
(4) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-20～-30 ℃ temperature, freezed 1.5～2.5h;
(5) second sections vacuum drying: the Flour product after will freezing is 40～600Pa in vacuum, and heating-up temperature is 80～100 ℃, and dry with this understanding 6～8h is low to moderate below 8% the Flour product moisture content.
(6) quantitative package: with noodles, stewed noodles, plande noodles or hand-pulled noodles go-on-go, the packing of drying.Add the seasoning bag during packing, the making of seasoning bag is made by existing method.
The inner wrapping net content is generally several specifications such as 30g, 40g, 50g, 60g, 70g, 90g, 120g, packs net content greatly and is generally several specifications such as 0.5kg, 1kg, 2kg, 3kg, 5kg.
Embodiment 12: the production method of instant noodles, stewed noodles, plande noodles or hand-pulled noodles, and originally identical with the embodiment hendecyl, difference is:
(1) slaking: fresh pasta is boiled 3～15min with boiling water, make its slaking;
(2) first sections dryings: with the Flour product cold air drying after the slaking, wind-warm syndrome is-5～0 ℃, and be 10～30min drying time, makes the Flour product moisture content reduce by 1～5%;
(3) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-18～-35 ℃ temperature, freezed 1.5～2.0h;
(4) second sections vacuum drying: the Flour product after will freezing is 40～600Pa in vacuum, and heating-up temperature is 70～90 ℃, and dry with this understanding 4～10h is low to moderate below 8% the Flour product moisture content.
(5) quantitative package: with noodles, stewed noodles, plande noodles or hand-pulled noodles go-on-go, the packing of drying.Add garnishes bag, seasoning bag during packing.
Embodiment 13: the production method of instant noodles, stewed noodles, plande noodles or hand-pulled noodles, and originally identical with the embodiment hendecyl, difference is:
(1) slaking: fresh pasta is boiled 3～15min with boiling water, make its slaking;
(2) first sections dryings: be dry 10～20min under 80～100 ℃ the temperature with the Flour product after the slaking, make the Flour product moisture content reduce by 10～20% in wind-warm syndrome;
(3) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-18～-25 ℃ temperature, freezed 2.0～2.5h;
(4) second sections vacuum drying: the Flour product after will freezing is 40～600Pa in vacuum, and heating-up temperature is 90～100 ℃, and dry with this understanding 4～8h is low to moderate below 8% the Flour product moisture content.
(5) quantitative package: with noodles, stewed noodles, plande noodles or hand-pulled noodles go-on-go, the packing of drying.Add the seasoning bag during packing.
Embodiment 14: the production method of instant noodles, stewed noodles, plande noodles or hand-pulled noodles, and originally identical with the embodiment hendecyl, difference is:
(1) slaking: fresh pasta is packed in the steam box, is to steam 3～15min under the high-temperature steam of 0.04～0.1MPa at pressure, makes its slaking;
(2) first sections dryings: be dry 30～90min under 25～120 ℃ the temperature with the Flour product after the slaking, make the Flour product moisture content reduce by 10～30% in wind-warm syndrome;
(3) freeze solid shape: one section dried Flour product is sent in the guick freezing room, under-18～-35 ℃ temperature, freezed 1.5～2.0h;
(4) second sections vacuum drying: the Flour product after will freezing is 40～600Pa in vacuum, and heating-up temperature is 60～100 ℃, and dry with this understanding 4～8h is low to moderate below 8% the Flour product moisture content.
(5) quantitative package:, add garnishes bag, flavor pack and seasoning bag during packing with noodles, stewed noodles, plande noodles or hand-pulled noodles go-on-go, the packing of drying.
Embodiment 15: the production method of convenient dumpling soup, the dumpling method for making of one of optional embodiment one～embodiment ten no longer repeats.
Embodiment 16: the production method of convenient band filling face, make musculus cutaneus and filling material during making earlier, and will be with the filling face to be shaped with mechanical system, the dumpling method for making of one of other step optional embodiment one～embodiment ten no longer repeats.
Claims (8)
1. the method for a two-period form seasoning Flour product convenient for production is characterized in that: may further comprise the steps,
(1) Flour product processing: process fresh pasta according to a conventional method;
(2) slaking: be to steam under the high-temperature steam of 0.04～0.4MPa to make its slaking with fresh pasta at pressure; Or make its slaking with the method that boiling water boils;
(3) first sections dryings:, make the Flour product moisture content reduce by 1～5% with the dry 1～30min under the condition of wind-warm syndrome-35～0 ℃ of the Flour product after the slaking; Perhaps dry 1～100min under the condition of 0～200 ℃ of wind-warm syndrome makes the Flour product moisture content reduce by 5～30%; Perhaps, make the Flour product moisture content reduce by 1～15% at 15～30 ℃ of following natural drying 10～180min of room temperature;
(4) freeze solid shape: Flour product is sent in the guick freezing room, under-18～-35 ℃, freezed 1～3.5h;
(5) second sections vacuum drying: the Flour product after will freezing is that 40～610Pa, heating-up temperature are dry 4～12h under 50～120 ℃ the condition in vacuum, and the Flour product moisture content is reduced to below 8%.
2. the method for two-period form seasoning according to claim 1 Flour product convenient for production is characterized in that: described Flour product is dumpling, won ton or band filling face.
3. the method for two-period form seasoning according to claim 1 Flour product convenient for production is characterized in that: described Flour product is noodles, stewed noodles, plande noodles or hand-pulled noodles.
4. the method for two-period form seasoning according to claim 1 Flour product convenient for production is characterized in that: using the high-temperature steam curing time in the described step (2) is 1.5～18min; The curing time is 3～15min when boiling with boiling water.
5. the method for two-period form seasoning according to claim 1 Flour product convenient for production is characterized in that: wind-warm syndrome is 15～170 ℃ in the described step (3), and be 5～90min drying time.
6. the method for two-period form seasoning according to claim 1 Flour product convenient for production is characterized in that: described to freeze solid shape temperature be-20～-35 ℃.
7. according to the method for each described two-period form seasoning of claim 1-6 Flour product convenient for production, it is characterized in that: described vacuum is 40～600Pa, and heating-up temperature is 60～120 ℃, and be 4～12h drying time.
8. according to the method for each described two-period form seasoning of claim 1-6 Flour product convenient for production, it is characterized in that: being furnished with in garnishes bag, the flavor pack one or both in when packing packaging bag of instant noodles goods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910172689A CN101703183A (en) | 2009-11-24 | 2009-11-24 | Method for producing instant noodle product by two-section type drying method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910172689A CN101703183A (en) | 2009-11-24 | 2009-11-24 | Method for producing instant noodle product by two-section type drying method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101703183A true CN101703183A (en) | 2010-05-12 |
Family
ID=42373496
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910172689A Pending CN101703183A (en) | 2009-11-24 | 2009-11-24 | Method for producing instant noodle product by two-section type drying method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101703183A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783608A (en) * | 2012-08-31 | 2012-11-21 | 河南爱芙帝食品有限公司 | Production method of freeze-dried instant stewed noodles |
| CN104938945A (en) * | 2015-05-29 | 2015-09-30 | 南乐红高粱面业科技发展有限公司 | Process for making shaved noodles |
| CN105410654A (en) * | 2015-11-30 | 2016-03-23 | 梁小宁 | Infant fruit-flavored cooked noodles capable of coordinating intestines and stomach and preparation method of noodles |
| CN105942414A (en) * | 2016-05-12 | 2016-09-21 | 张家瑞 | Seasoned noodles and preparation method thereof |
| CN107410833A (en) * | 2017-09-11 | 2017-12-01 | 韩超央 | A kind of colour nutritive noodles and preparation method thereof |
| CN108201062A (en) * | 2016-12-16 | 2018-06-26 | 顶益（开曼岛）控股有限公司 | A kind of instant noodles demould drying process |
| CN110115344A (en) * | 2018-02-06 | 2019-08-13 | 赵妍 | A kind of production method of dry noodles |
-
2009
- 2009-11-24 CN CN200910172689A patent/CN101703183A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783608A (en) * | 2012-08-31 | 2012-11-21 | 河南爱芙帝食品有限公司 | Production method of freeze-dried instant stewed noodles |
| CN102783608B (en) * | 2012-08-31 | 2013-11-06 | 河南爱芙帝食品有限公司 | Production method of freeze-dried instant stewed noodles |
| CN104938945A (en) * | 2015-05-29 | 2015-09-30 | 南乐红高粱面业科技发展有限公司 | Process for making shaved noodles |
| CN105410654A (en) * | 2015-11-30 | 2016-03-23 | 梁小宁 | Infant fruit-flavored cooked noodles capable of coordinating intestines and stomach and preparation method of noodles |
| CN105942414A (en) * | 2016-05-12 | 2016-09-21 | 张家瑞 | Seasoned noodles and preparation method thereof |
| CN108201062A (en) * | 2016-12-16 | 2018-06-26 | 顶益（开曼岛）控股有限公司 | A kind of instant noodles demould drying process |
| CN107410833A (en) * | 2017-09-11 | 2017-12-01 | 韩超央 | A kind of colour nutritive noodles and preparation method thereof |
| CN107410833B (en) * | 2017-09-11 | 2020-12-11 | 韩超央 | Colored nutritional noodles and preparation method thereof |
| CN110115344A (en) * | 2018-02-06 | 2019-08-13 | 赵妍 | A kind of production method of dry noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101703183A (en) | Method for producing instant noodle product by two-section type drying method | |
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| JP4838322B2 (en) | A method of swelling and dehydrating fruit and vegetable foods at room temperature | |
| CN100469268C (en) | Preparation method of freeze dried convenient dumpling or wonton | |
| CN103393025B (en) | Method for producing apple crisp chips by differential pressure puffing process | |
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| CN103919200B (en) | A kind of preparation method of instant lotus seed white fungus cake | |
| CN101301106B (en) | Method for producing instant dumpling | |
| CN1557201A (en) | Crisp dehydrated beef and its production method | |
| CN110115344A (en) | A kind of production method of dry noodles | |
| CN108967919A (en) | The turkey generation meal jerky of plant extracts preparation | |
| CN103564541B (en) | Processing method of mackerel flavor meat particles | |
| CN105532917B (en) | Instant succulent frozen dried bean curd and preparation method thereof | |
| CN104643081A (en) | Processing method for ginseng oral tablet | |
| CN108041508B (en) | Processing method of konjac snow snack food | |
| EP1116444A1 (en) | Instant soakable rice | |
| CN112956658B (en) | Processing method for improving quality of cooked frozen river crabs through two-stage heating | |
| CN1500411A (en) | Method for producing instant mushroom(wild mushroom)soup using vacuum dry technology | |
| CN1344510A (en) | Industrial process of producing parched rice | |
| CN102308952B (en) | Starchy and protein fermented food material cooking method | |
| CN107668589A (en) | A kind of fast food compression sea-tangle and preparation method thereof | |
| CN1261040C (en) | Instant rice, and its prepn. method | |
| CN105533551A (en) | Red date and peach kernel composite expanded product and preparation method thereof | |
| CN1579218A (en) | Method for making instant porridge by dewatering multi-kind porridges and using freezing vacuum drying technology | |
| CN202232765U (en) | Easy-to-store matsutake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20100512 |