CN102239995A - Mixed instant noodles and preparation method thereof - Google Patents
Mixed instant noodles and preparation method thereof Download PDFInfo
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- CN102239995A CN102239995A CN2011101862825A CN201110186282A CN102239995A CN 102239995 A CN102239995 A CN 102239995A CN 2011101862825 A CN2011101862825 A CN 2011101862825A CN 201110186282 A CN201110186282 A CN 201110186282A CN 102239995 A CN102239995 A CN 102239995A
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Abstract
The invention relates to mixed instant noodles which can be subjected to industrial production and has local characteristics and a preparation method thereof. The instant noodles are prepared from the following raw materials in parts by weight: 20-40 parts of instant noodle cake, 20-40 parts of pregelatinized corn starch, 17 parts of preserved szechuan pickle, 5 parts of ground peanut, 3 parts of fried sesame dehydrated, 2 parts of dehydrated carrot particles, 3 parts of stem vegetable and 1 part of table salt. The raw materials are respectively packaged independently based on the weight parts so as to be prepared into a finish product which has the advantages of being subjected to industrial production, being convenient and fast to eat and being unique in flavor.
Description
Technical field
The invention belongs to the technical field that instant noodles are produced, particularly a kind of can suitability for industrialized production have muddled face of convenience of local characteristic and preparation method thereof.
Background technology
Muddled face is a particularly big characteristic staple food in area, Luoyang, Henan of northern China (wheaten food zone), because it looks good, smell good and taste good, nutritious, under the consumption concept of current pursuit " delicious food, nutrition, health ", be subjected to consumer's favor and pursued, had the villa garden of a lot of oodle shops or farmers''s characteristic all trying hard to recommend muddled face now.But it is comparatively loaded down with trivial details to make muddled face program by hand, and raw material is difficult for assorting, time-consuming more, and does not also have the muddled face of convenience of suitability for industrialized production on the present market, and therefore, muddled face can only go to eat or family manufacture to special restaurant.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art and a kind of convenient and swift edible muddled face of convenience that can suitability for industrialized production and preparation method thereof is provided.
The technical solution adopted for the present invention to solve the technical problems is:
The muddled face of a kind of convenience, it is characterized in that: be prepared from by weight: instant noodles cake 20-40 part, pregelatinized corn flours 20-40 part, 17 parts in hot pickled mustard tube, broken 5 parts of peanut, 3 parts of roasted sesames, 2 parts of dehydration carrot grains, blue or green 3 parts of dishes of stalk, 1 part of salt by following raw materials, and after the independent respectively packing of above parts by weight, be made into finished product.
The making of described instant noodles cake is the fried instant noodle cake that adopts 4.0mm side's cutter to produce.
The making of described pregelatinized corn flours is that 40-60 purpose corn flour is adopted the earlier pre-gelatinization of traditional stir-frying-technology, when gelatinization degree reaches 55-65%, is cooled to 20 ℃ of packings separately.
The preparation method of the muddled face of a kind of convenience, it is characterized in that: be prepared from by weight: instant noodles cake 20-40 part, pregelatinized corn flours 20-40 part, 17 parts in hot pickled mustard tube, broken 5 parts of peanut, 3 parts of roasted sesames, 2 parts of carrot grains, blue or green 3 parts of dishes of stalk, 1 part of salt by following raw materials, the face cake adopts 4.0mm side's cutter and produces the fried instant noodle cake according to the production technology of instant noodles, pregelatinized corn flours adopts the earlier pre-gelatinization of traditional stir-frying-technology with 40-60 purpose corn flour, after gelatinization degree reaches 55-65%, be cooled to 20 ℃ and independent packing.
The present invention has following good effect:
1, the Henan local characteristic that tool is strong.Be a particularly big characteristic staple food in area, Luoyang, Henan of northern China (wheaten food zone), nutritious, look good, smell good and taste good.
2, has very strong cultural spirit.The Neo-Confucianism research center director of Peking University, director professor Wang Bo of department of philosophy of Peking University say " marrow that muddled face has concentrated Lao Zi's Culture ", have in soup, the soup in the muddled face face dish is arranged, the state of blending is exactly a kind of chaos state mutually, the marrow that it has embodied " tolerance " in my spirit well contains, distinguishes limited each other mutually.The modern also should learn this " muddled face spirit ", and everything is not worried about petty gain or loss, and the maintenance mental state that so where ignorance is bliss, it's folly to be wise could be lived easily, nature, and success also tends to catch someone on the wrong foot.
3, can effectively regulate nutrient balance.Contain a large amount of nourishing healthy materials in the mush, except containing carbohydrate, protein, fat, carrotene, also contain nutriments such as riboflavin in the corn, therefore, can effectively replenish nutrition with the balance needed by human body.
4, fat content is low.One bowl of muddled face fat content accounting is 6.4%, meets the pursuit of consumer to low-fat content food.
5, suit the taste of both old and young, and the effect of health care is arranged.Science detect to confirm that per 100 gram corns can provide nearly 300 milligrams calcium, almost with dairy products in contained calcium similar.Abundant calcium can play hypotensive effect.If take in 1 gram calcium every day, blood pressure can reduce by 9% after 6 weeks.Plant cellulose in the corn can quicken the discharge of carcinogen and other poisonous substances; Natural VE then has the function that promotes cell division, delays senility, prevents cutaneous lesions, can also alleviate artery sclerosis and brain function decline.It is aging that the lutern that corn contains, zeaxanthin can resist eyes, stimulates brain cell, strengthens people's mentality and memory.U.S. scientific research personnel finds also that under study for action often edible corn skin and corn oil are very useful to reducing body's cholesterol.They once selected the mean age is 70 old men of 55 years old, 50 male 20 woman wherein, and these people's cholesterol level is all than higher, and time of hospitalization is all more than 2 years and effect is undesirable.These people are when reception test, the researcher carefully grinds corn through correct grinding, and assistant is with condiments such as garlic powder, black pepper, celeries, reconcile into food with tomato or soup, test previous first quarter moon and eat 20 grams for each person every day, back one and a half months is eaten 40 for each person every day and is restrained, after three months more on inspection, find that the triglyceride in 70 human bloods all descends to some extent, has 60 people's cholesterol to reduce.
Contained glutathione in the corn is the anticancer factor, and it can combine with some other material, makes it to lose carcinogenicity.Contained carrotene in the corn can be converted into vitamin A after being absorbed by the body, and has certain protective effect on cancer risk.Contained more plant cellulose has the merit that relaxes bowel in the corn, can quicken the discharge of carcinogen and other poisonous substances, thereby reduces the possibility that colon cancer takes place.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
The muddled face of a kind of convenience, be prepared from by weight by following raw materials: instant noodles cake 20-40 part, pregelatinized corn flours 20-40 part, 17 parts in hot pickled mustard tube, broken 5 parts of peanut, 3 parts of roasted sesames, 2 parts of dehydration carrot grains, blue or green 3 parts of dishes of stalk, 1 part of salt, and after the independent respectively packing of above parts by weight, be made into finished product.
As shown in Figure 1, the preparation method of the muddled face of a kind of convenience, be prepared from by weight by following raw materials: instant noodles cake 20-40 part, pregelatinized corn flours 20-40 part, 17 parts in hot pickled mustard tube, broken 5 parts of peanut, 3 parts of roasted sesames, 2 parts of carrot grains, blue or green 3 parts of dishes of stalk, 1 part of salt, the face cake adopts 4.0mm side's cutter and produces the fried instant noodle cake according to the production technology of instant noodles, the making of pregelatinized corn flours is that 40-60 purpose corn flour is adopted the earlier pre-gelatinization of traditional stir-frying-technology, after gelatinization degree reaches 55-65%, be cooled to 20 ℃ and independent packing.
Embodiment 1: the muddled face of a kind of convenience, it is characterized in that: restrain numeral system by weight by following raw materials and form fully: instant noodles cake 20 grams, pregelatinized corn flours 40 grams, hot pickled mustard tube 17 grams, broken 5 grams of peanut, roasted sesame 3 grams, dehydration carrot grain 2 grams, blue or green stalk dish 3 grams, salt 1 gram, and after the independent respectively packing of above parts by weight, be made into finished product.
The making of described instant noodles cake is the fried instant noodle cake that adopts 4.0mm side's cutter to produce, and adopts traditional instant noodles manufacture craft to produce.The making of described pregelatinized corn flours is that 40-60 purpose corn flour is adopted the earlier pre-gelatinization of traditional stir-frying-technology, after gelatinization degree reaches 55-65%, is cooled to 20 ℃ and independent packing.
Embodiment 2: the muddled face of a kind of convenience, it is characterized in that: restrain numeral system by weight by following raw materials and form fully: instant noodles cake 40 grams, pregelatinized corn flours 20 grams, hot pickled mustard tube 17 grams, broken 5 grams of peanut, roasted sesame 3 grams, dehydration carrot grain 2 grams, blue or green stalk dish 3 grams, salt 1 gram, and after the independent respectively packing of above parts by weight, be made into finished product.
The making of described instant noodles cake is the fried instant noodle cake that adopts 4.0mm side's cutter to produce, and adopts traditional instant noodles manufacture craft to produce.The making of described pregelatinized corn flours is that 40-60 purpose corn flour is adopted the earlier pre-gelatinization of traditional stir-frying-technology, after gelatinization degree reaches 55-65%, is cooled to 20 ℃ and independent packing.
Embodiment 3: the muddled face of a kind of convenience, it is characterized in that: restrain numeral system by weight by following raw materials and form fully: instant noodles cake 25 grams, pregelatinized corn flours 30 grams, hot pickled mustard tube 17 grams, broken 5 grams of peanut, roasted sesame 3 grams, dehydration carrot grain 2 grams, blue or green stalk dish 3 grams, salt 1 gram, and after the independent respectively packing of above parts by weight, be made into finished product.
Embodiment 4: the muddled face of a kind of convenience, it is characterized in that: restrain numeral system by weight by following raw materials and form fully: instant noodles cake 30 grams, pregelatinized corn flours 25 grams, hot pickled mustard tube 17 grams, broken 5 grams of peanut, roasted sesame 3 grams, dehydration carrot grain 2 grams, blue or green stalk dish 3 grams, salt 1 gram, and after the independent respectively packing of above parts by weight, be made into finished product.
The making of described instant noodles cake is the fried instant noodle cake that adopts 4.0mm side's cutter to produce.The making of described pregelatinized corn flours is that 40-60 purpose corn flour is adopted the earlier pre-gelatinization of traditional stir-frying-technology, after gelatinization degree reaches 55-65%, is cooled to 20 ℃ and independent packing.
As shown in Figure 1, the preparation method of the muddled face of a kind of convenience, it is characterized in that: be prepared from by weight: instant noodles cake 20-40 part, pregelatinized corn flours 20-40 part, 17 parts in hot pickled mustard tube, broken 5 parts of peanut, 3 parts of roasted sesames, 2 parts of carrot grains, blue or green 3 parts of dishes of stalk, 1 part of salt by following raw materials, the face cake adopts 4.0mm side's cutter and produces the fried instant noodle cake according to the production technology of instant noodles, pregelatinized corn flours adopts the earlier pre-gelatinization of traditional stir-frying-technology with 40-60 purpose corn flour, after gelatinization degree reaches 55-65%, be cooled to 20 ℃ and independent packing.
1, the face cake is made: adopt 4.0mm side's cutter and unique production process, produce the fried instant noodle cake, noodles strength is wide smooth, in softening muscle is arranged, and elastic force is pure.
2, pregelatinized corn flours is made: with 40-60 purpose corn flour, adopt the earlier pre-gelatinization of traditional stir-frying-technology, after gelatinization degree reaches 55-65%, be cooled to 20 ℃ and independent packing.
3,, after the independent respectively packing of above ratio, be made into finished product with instant noodles cake 20-40 part, pregelatinized corn flours 20-40 part, 17 parts in hot pickled mustard tube, broken 5 parts of peanut, 3 parts of roasted sesames, 2 parts of carrot grains, blue or green 3 parts of dishes of stalk, 1 part of salt.
Eating method:
1, unpacks, pregelatinized corn flours bag, local flavor bag, hot pickled mustard tube bag are taken out, green vegetable bun is torn put into bowl again, add boiling water to graduation mark;
2, add a cover bubble after 2 minutes, lid is raised, the limit is stirred the limit fast and is added pregelatinized corn flours, prevents caking;
3, continue to add a cover bubble after 2 minutes, put into local flavor bag and hot pickled mustard tube bag successively, after stirring evenly, i.e. edible.
But the present invention has produced the muddled face of a kind of convenience of suitability for industrialized production, and after boiling water brewed four minutes, promptly edible was convenient and swift, and the muddled face of mouthfeel and home built is very approaching.
Claims (4)
1. muddled face of convenience, it is characterized in that: be prepared from by weight: instant noodles cake 20-40 part, pregelatinized corn flours 20-40 part, 17 parts in hot pickled mustard tube, broken 5 parts of peanut, 3 parts of roasted sesames, 2 parts of dehydration carrot grains, blue or green 3 parts of dishes of stalk, 1 part of salt by following raw materials, and after the independent respectively packing of above parts by weight, be made into finished product.
2. the muddled face of convenience according to claim 1 is characterized in that: the making of described instant noodles cake is the fried instant noodle cake that adopts 4.0mm side's cutter to produce.
3. the muddled face of convenience according to claim 1 is characterized in that: the making of described pregelatinized corn flours is that 40-60 purpose corn flour is adopted the earlier pre-gelatinization of traditional stir-frying-technology, after gelatinization degree reaches 55-65%, is cooled to 20 ℃ and independent packing.
4. the preparation method of the muddled face of convenience, it is characterized in that: be prepared from by weight: instant noodles cake 20-40 part, pregelatinized corn flours 20-40 part, 17 parts in hot pickled mustard tube, broken 5 parts of peanut, 3 parts of roasted sesames, 2 parts of carrot grains, blue or green 3 parts of dishes of stalk, 1 part of salt by following raw materials, the face cake adopts 4.0mm side's cutter and produces the fried instant noodle cake according to the production technology of instant noodles, the making of pregelatinized corn flours is that 40-60 purpose corn flour is adopted the earlier pre-gelatinization of traditional stir-frying-technology, after gelatinization degree reaches 55-65%, be cooled to 20 ℃ and independent packing.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726667A (en) * | 2012-07-06 | 2012-10-17 | 河南省正龙食品有限公司 | Sandwich instant noodles and preparation method thereof |
| CN103005363A (en) * | 2012-12-28 | 2013-04-03 | 宋文忠 | Mixed noodle flavoring and instant mixed noodle |
| CN105454998A (en) * | 2015-11-06 | 2016-04-06 | 河南洛阳红牡丹产业研发有限公司 | Method for making Hutu noodles with peony |
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| CN101124954A (en) * | 2007-07-27 | 2008-02-20 | 南京康庄食品有限公司 | Colloid flavoring bag and preparing method thereof |
| CN101133793A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Instant noodle and method for preparing the same |
| CN101530213A (en) * | 2008-03-12 | 2009-09-16 | 臧乘誉 | Preparation method of vacuum frying instant meat |
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- 2011-07-05 CN CN2011101862825A patent/CN102239995B/en active Active
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| CN101133793A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Instant noodle and method for preparing the same |
| CN101124954A (en) * | 2007-07-27 | 2008-02-20 | 南京康庄食品有限公司 | Colloid flavoring bag and preparing method thereof |
| CN101530213A (en) * | 2008-03-12 | 2009-09-16 | 臧乘誉 | Preparation method of vacuum frying instant meat |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726667A (en) * | 2012-07-06 | 2012-10-17 | 河南省正龙食品有限公司 | Sandwich instant noodles and preparation method thereof |
| CN102726667B (en) * | 2012-07-06 | 2013-08-07 | 白象食品股份有限公司 | Sandwich instant noodles and preparation method thereof |
| CN103005363A (en) * | 2012-12-28 | 2013-04-03 | 宋文忠 | Mixed noodle flavoring and instant mixed noodle |
| CN105454998A (en) * | 2015-11-06 | 2016-04-06 | 河南洛阳红牡丹产业研发有限公司 | Method for making Hutu noodles with peony |
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| CN102239995B (en) | 2013-08-07 |
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