CN104431780A - Constant dehydrated fried noodle blocks and preparation method thereof - Google Patents
Constant dehydrated fried noodle blocks and preparation method thereof Download PDFInfo
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- CN104431780A CN104431780A CN201410769352.3A CN201410769352A CN104431780A CN 104431780 A CN104431780 A CN 104431780A CN 201410769352 A CN201410769352 A CN 201410769352A CN 104431780 A CN104431780 A CN 104431780A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
Abstract
The invention discloses constant dehydrated fried noodle blocks and a preparation method thereof. The preparation method comprises the following steps: 1) cooking noodles and pressing the noodles to blocks to obtain noodle blocks; 2) frying a fried dish, wherein the main ingredients of the fried dish are meat and a mixture of at least one of the food materials: soybeans, edible mushrooms, pickled cabbages and bamboo shoots; 3) preparing fried noodle blocks, namely, covering the fried dish on the noodle blocks, and then pouring seasoning soup into a container which contains the noodle blocks and the fried dish to obtain fried noodle blocks; 4) quickly freezing the fried noodle blocks, wherein the central temperature of each fried noodle blocks reach below -30 DEG C; and 5) putting the quick-frozen fried noodle blocks under a condition of 93Pa-150Pa to dehydrate and dry to obtain the constant dehydrated fried noodle blocks. According to the constant dehydrated fried noodle blocks disclosed by the invention, as the mixed noodles are quickly frozen, dehydrated and dried in vacuum, sealed and packaged in vacuum to prepare the noodle blocks, the shelf life is prolonged and the rehydration capability of the noodle blocks which are mixed by hot water is improved, and the constant dehydrated fried noodle blocks are convenient to carry and eat, and not only can be eaten in a dried manner but also can be mixed by hot water to eat.
Description
Technical field
The present invention relates to a kind of dehydrated instant fried flour block and preparation method thereof, belong to food processing and make field.
Background technology
People tourism, outing, camp or field work time; usually the instant food carried with instant can be selected to carry out makeup energy; at present; one of instant food of often selecting of ubiquity and people is for convenience of face on the market; although instant noodles easy to carry and not only can dry-eating, but also can brewed in hot water to eat; but it typically is fried food, often eat and be unfavorable for that people's is healthy.Have scholar's research a kind of can dry-eating, again can the edible non-fried instant wheaten food of brewed in hot water, although overcome the shortcoming that instant noodles exist, due to its seasoning bag and face cake separately, dry-eating mouthfeel is not good and nutrition is single.
Summary of the invention
The object of this invention is to provide a kind of dehydrated instant fried flour block and preparation method thereof, the fried flour block mouthfeel that the present invention makes is good, be of high nutritive value, rehydration is good, long shelf-life and being easy to carry, and both can eat by brewed in hot water, again can dry-eating.
For realizing above-mentioned technique effect, the present invention adopts following technical scheme:
The preparation method of dehydrated instant fried flour block provided by the present invention, comprises the following steps:
1) boiling noodles, and briquet obtains face block;
2) frying cooking; The major ingredient of described cooking is the mixture of at least one in meat and following food materials: soybean, edible mushroom, potherb mustard and bamboo shoot;
3) make fried flour block, comprise the steps: described cooking to be covered on described block; Then in the container of face block and described cooking described in splendid attire, pour into a mould seasoning soup, namely obtain described fried flour block;
Described seasoning soup is made up of cooking soup, gelatin solution, water, tapioca, maltodextrin and salt;
Described cooking soup is step 2) described in the soup that produces in frying cooking process;
4) described fried flour block is carried out quick-frozen, make the central temperature of each described fried flour block reach less than-30 DEG C;
5) dehydrate under the described fried flour block after described quick-frozen is placed in the condition of 93Pa ~ 150Pa, obtain described dehydrated instant fried flour block.
In above-mentioned preparation method, step 1) in, the step of described boiling noodles is as follows: the noodles suppressed boiling in boiling water pulled out for 1 ~ ~ 3 minute later, and cools 5 ~ 30 minutes in the water of 10 ~ 25 DEG C; As boiling 2 minutes in boiling water, then (15 DEG C) cross water 5 minutes.
In above-mentioned preparation method, step 2) in, described meat can be pork or chicken;
Described soybean can be green soya bean;
Described edible mushroom can be mushroom.
In above-mentioned preparation method, the major ingredient of described cooking can be pork, potherb mustard and bamboo shoot;
The mass ratio of described pork, described potherb mustard and described bamboo shoot can be 59:50 ~ 55:35 ~ 40, specifically can be 59:50:38.
In above-mentioned preparation method, the major ingredient of described cooking can be pork, dried thin mushroom and bamboo shoot;
The mass ratio of described pork, described dried thin mushroom and described bamboo shoot is 50:10 ~ 15:55 ~ 65, specifically can be 50:12:60.
In above-mentioned preparation method, the major ingredient of described cooking can be chicken, dried thin mushroom and green soya bean;
The mass ratio of described chicken, described dried thin mushroom and described green soya bean is 59:5 ~ 10:35 ~ 40, specifically can be 59:5:35.
In above-mentioned preparation method, step 2) in, the auxiliary material of described cooking can be the mixture of edible oil, cooking wine, salt, monosodium glutamate and green onion end and following at least one:
Soy sauce, extra dry red wine capsicum and fermented soya bean.
During as the cooking of frying shredded pork with salted potherb mustard (namely major ingredient is pork, potherb mustard and bamboo shoot), described auxiliary material can be vegetable oil, cooking wine, salt, monosodium glutamate, green onion end and soy sauce, and vegetable oil, cooking wine, salt, monosodium glutamate, green onion end and the mass ratio of soy sauce can be 13:5:2.66:1.5:5:4;
Conveniently step carries out frying, heats as first poured in frying pan by vegetable oil, and it is last to add green onion, then adds pork, potherb mustard and bamboo shoot successively, and adds other auxiliary material in a conventional manner, stirs 3 ~ 5 minutes and takes the dish out of the pot.
During as the cooking of frying mushroom shredded meat (namely major ingredient is pork, dried thin mushroom and bamboo shoot), described auxiliary material can be vegetable oil, cooking wine, salt, monosodium glutamate, green onion end, soy sauce and extra dry red wine capsicum, and the mass ratio of vegetable oil, cooking wine, salt, monosodium glutamate, green onion end, soy sauce and extra dry red wine capsicum can be 13.5:5:2.65:1:5:3:0.8;
Conveniently step carries out frying, heats as first poured in frying pan by vegetable oil, and it is last to add green onion, then adds pork, dried thin mushroom and bamboo shoot successively, and adds other auxiliary material in a conventional manner, stirs 3 ~ 5 minutes and takes the dish out of the pot.
During as the cooking of frying mushroom black curded bean (namely major ingredient is pork, dried thin mushroom and green soya bean), described auxiliary material can be vegetable oil, cooking wine, salt, monosodium glutamate, green onion end and fermented soya bean, and vegetable oil, cooking wine, salt, monosodium glutamate, green onion end and the mass ratio of fermented soya bean can be 18:5:2:1:5:13.5;
Conveniently step carries out frying, heats as first poured in frying pan by vegetable oil, and it is last to add green onion, then adds pork, dried thin mushroom and green soya bean successively, and adds other auxiliary material in a conventional manner, stirs 3 ~ 5 minutes and takes the dish out of the pot.
In above-mentioned preparation method, step 3) in, the mass ratio of described block, described cooking and described seasoning soup can be 55:25 ~ 45:20 ~ 40, as 55:25:36;
In described seasoning soup, the mass ratio of described cooking soup, described gelatin solution, described water, described tapioca, described maltodextrin and described salt can be 100:850 ~ 900:300 ~ 350:40 ~ 50:40 ~ 50:10 ~ 15, specifically can be 100:850:350:41.5:41.5:10;
Described gelatin solution is the aqueous solution of gelatin, and its mass percentage can be 1%.
In the present invention, step 4) in, by described fried flour under-30 DEG C of conditions, the time of carrying out quick-frozen can be at least 30 minutes, specifically can be 30 minutes.
In above-mentioned preparation method, step 5) in, described in dehydrate for: be incubated 5 ~ 10 hours after first described fried flour block being heated to 70 DEG C in 1 hour; Then 8 ~ 18 hours are incubated after the temperature of described fried flour block being down to 60 DEG C in 0.5 hour, as in 1 hour by as described in fried flour block be heated to 70 DEG C after insulation 10 hours, after then the temperature of described fried flour block being down to 60 DEG C by 70 DEG C in 0.5 hour be incubated 10 hours.
The dehydrated instant fried flour block that the inventive method makes, finally through described in dehydrate after, be placed in multilayer (as three layers) aluminium foil bag through being cooled to normal temperature, vacuum-pumping and sealing is packed.
The present invention is owing to taking above technical scheme, and it has the following advantages:
1, because noodles of the present invention are boiled by boiling water, and non-fried, therefore, avoid the obesity, disease etc. that are caused by fried food, provide a kind of mode of health diet.
2, the present invention is owing to mixing as a whole by ripe cooking, seasoning soup and noodles, and therefore make noodles more tasty, it is all good that dry-eating and brewed in hot water eat taste.In addition, pack because not needing shredded pork with salted potherb mustard, seasoning soup to separate with noodles, thus simplify technology of the package.
3, the present invention is owing to being made into face block by mixed noodles through quick-frozen, vacuum dehydration drying and vacuum-pumping and sealing packaging, therefore, extend the shelf-life, rehydration when improve brewed in hot water, be easy to carry and eat, and not only can dry-eating but also can brewed in hot water eat.
Detailed description of the invention
The experimental technique used in following embodiment if no special instructions, is conventional method.
Material used in following embodiment, reagent etc., if no special instructions, all can obtain from commercial channels.
Embodiment 1, making shredded pork with salted potherb mustard fried flour block
1) make noodles, step is as follows:
1. choose refined wheat powder, noodles processing operation is pressed into noodles routinely;
2. put into by the noodles suppressed after the pot filling boiling water boils 2 minutes and pull out, cross water (15 DEG C) cooling 5 minutes, the noodles loading definite shape container getting 55 weight portions is compacted into block and obtains face block.
2) fried flour block is made
1. major ingredient and the auxiliary material of cooking is prepared
Major ingredient composed as follows: throw-out meat cubelets 59 weight portion; Potherb mustard (cleaning) 50 weight portion; Bamboo shoot (cleaning) 38 weight portion;
Auxiliary material composed as follows: soybean oil 13 weight portion; Cooking wine 5 weight portion; Salt 2.66 weight portion; Monosodium glutamate 1.5 weight portion; Soy sauce 4 weight portion; Green onion (cleaning) 5 weight portion;
2. use conventional methods frying shredded pork with salted potherb mustard, first poured in frying pan by vegetable oil and heat, it is last to add green onion, then adds meat cubelets, bamboo shoot, potherb mustard and all auxiliary materials, stirs 5 minutes and takes the dish out of the pot, and gets and covers block surface, face with the shredded pork with salted potherb mustard of the weight portion such as face block;
3. the seasoning soup of shredded pork with salted potherb mustard fried flour is made, by step 2. in produce shredded pork with salted potherb mustard soup and 1wt% gelatin solution, water, tapioca, maltodextrin and salt mix formation seasoning soup according to a certain ratio, the seasoning soup made is watered in proportion on the shredded pork with salted potherb mustard face in container, wherein, face block: cooking: the mass ratio of seasoning soup is 55:25:36, namely obtains fried flour block.
Seasoning soup formula and proportioning as follows: shredded pork with salted potherb mustard soup 100 weight portion; 1% gelatin solution 850 weight portion; Water 350 weight portion; Tapioca 41.5 weight portion; Maltodextrin 41.5 weight portion; Salt 10 weight portion.
3) quick-frozen: the shredded pork with salted potherb mustard fried flour block made is put into temperature and carry out quick-frozen 30 minutes at the freezer of-30 DEG C, make the central temperature of each fried flour block reach-30 DEG C.
4) vacuum dehydration is dry: the shredded pork with salted potherb mustard that quick-frozen is good is put into vacuum at 93Pa ~ 150Pa, dehydrate in the vacuum chamber being specially 100Pa, fried flour block dehydrates process in vacuum chamber: be incubated 10 hours after first fried flour block being heated to 70 DEG C in 1 hour, is incubated 10 hours after then the temperature of fried flour block is down to 60 DEG C by 70 DEG C in 0.5 hour.
5) put into three layers of aluminium foil bag after the shredded pork with salted potherb mustard dehydrated, mushroom shredded meat and mushroom black curded bean chicken fried flour block being cooled to normal temperature, vacuum-pumping and sealing is packed, i.e. obtained shredded pork with salted potherb mustard fried flour block.
Embodiment 2, making mushroom shredded meat fried flour block
1) boiling noodles
Step is with step 1 in embodiment 1).
2) mushroom shredded meat fried flour block is made
Prepare major ingredient and auxiliary material:
Major ingredient composed as follows: lean pork 50 weight portion; Mushroom (doing) 12 weight portion; Bamboo shoot (cleaning) 60 weight portion;
Auxiliary material composed as follows: soybean oil 13.5 weight portion; Cooking wine 5 weight portion; Salt 2.65 weight portion; Monosodium glutamate 1 weight portion; Soy sauce 3 weight portion; Green onion (cleaning) 5 weight portion; Extra dry red wine capsicum 0.8 weight portion.
Subsequent operation method is in the same manner as in Example 1, namely obtains vacuum-packed mushroom shredded meat fried flour block.
Embodiment 3, making mushroom black curded bean chicken fried flour block
1) boiling noodles
Step is with step 1 in embodiment 1).
2) mushroom black curded bean chicken fried flour block is made
Prepare major ingredient and auxiliary material:
Major ingredient comprises: chicken 59 weight portion; Mushroom (doing) 5 weight portion; Green soya bean 35 weight portion;
Auxiliary material comprises: fermented soya bean 13.5 weight portion; Soybean oil 18 weight portion; Cooking wine 5 weight portion; Salt 2 weight portion; Monosodium glutamate 1 weight portion; Green onion (cleaning) 5 weight portion.
Subsequent operation method is in the same manner as in Example 1, namely obtains vacuum-packed mushroom black curded bean chicken fried flour block
The performance evaluation of the fried flour block that embodiment 4, embodiment 1-3 make
1, sensory evaluation experiment
The Analyses Methods for Sensory Evaluation Results of the dehydration fried flour block that embodiment 1-3 makes is as shown in table 1.
The Analyses Methods for Sensory Evaluation Results of the dehydration fried flour block that table 1 embodiment 1-3 makes
2, rehydration experiment
By the fried flour block after freeze-drying 100 grams, put into the hot water (more than 90 DEG C) of 300 milliliters, soak about 5 minutes, 20 people please carry out sensory evaluation, wherein, the people of 96% thinks that the dry-eating of freeze-drying fried flour is eaten very well, after rehydration, mouthfeel is good, and existing fried flour taste processed is very close.
3, experiment storage period
The fried flour block that embodiment 1-3 makes is placed in 37 DEG C of incubators and carries out accelerated test, testing index has total plate count, coliform, acid value and peroxide value.Testing time point is respectively 1 month and 6 months.Result is as shown in table 2, and from data in table 2, test result, in the correlated quality claimed range of freeze-dried products, calculates and learns that the shelf-life can reach 2 years to product at normal temperatures.
Test experiments result storage period of the fried flour block that table 2 embodiment 1-3 makes
The various embodiments described above are only for illustration of the present invention; wherein the structure of each parts, connected mode and manufacture craft etc. all can change to some extent; every equivalents of carrying out on the basis of technical solution of the present invention and improvement, all should not get rid of outside protection scope of the present invention.
Claims (10)
1. a preparation method for dehydrated instant fried flour block, comprises the following steps:
1) boiling noodles, and briquet obtains face block;
2) frying cooking; The major ingredient of described cooking is the mixture of at least one in meat and following food materials: soybean, edible mushroom, potherb mustard and bamboo shoot;
3) make fried flour block, comprise the steps: described cooking to be covered on described block; Then in the container of face block and described cooking described in splendid attire, pour into a mould seasoning soup, namely obtain described fried flour block;
Described seasoning soup is made up of cooking soup, gelatin solution, water, tapioca, maltodextrin and salt;
Described cooking soup is step 2) described in the soup that produces in frying cooking process;
4) described fried flour block is carried out quick-frozen, make the central temperature of each described fried flour block reach-30 DEG C, namely obtain quick-frozen fried flour block;
5) dehydrate under described quick-frozen fried flour block being placed in the condition of 93Pa ~ 150Pa, obtain described dehydrated instant fried flour block.
2. preparation method according to claim 1, is characterized in that: step 1) in, the step of described boiling noodles is as follows: the noodles suppressed boiling in boiling water pulled out for 1 ~ 3 minute later, and cools 5 ~ 30 minutes in the water of 10 ~ 25 DEG C.
3. preparation method according to claim 1 and 2, is characterized in that: step 2) in, described meat is pork or chicken;
Described soybean is green soya bean;
Described edible mushroom is mushroom.
4. preparation method according to claim 3, is characterized in that: the major ingredient of described cooking is pork, potherb mustard and bamboo shoot;
The mass ratio of described pork, described potherb mustard and described bamboo shoot is 59:50 ~ 55:35 ~ 40.
5. preparation method according to claim 3, is characterized in that: the major ingredient of described cooking is pork, dried thin mushroom and bamboo shoot;
The mass ratio of described pork, described dried thin mushroom and described bamboo shoot is 50:10 ~ 15:55 ~ 65.
6. preparation method according to claim 3, is characterized in that: the major ingredient of described cooking is chicken, dried thin mushroom and green soya bean;
The mass ratio of described chicken, described dried thin mushroom and described green soya bean is 59:5 ~ 10:35 ~ 40.
7. the preparation method according to any one of claim 1-6, is characterized in that: step 2) in, the auxiliary material of described cooking is edible oil, cooking wine, salt, monosodium glutamate and green onion end and the mixture of following at least one:
Soy sauce, extra dry red wine capsicum and fermented soya bean.
8. the preparation method according to any one of claim 1-7, is characterized in that: step 3) in, the mass ratio of described block, described cooking and described seasoning soup is 55:25 ~ 45:20 ~ 40;
In described seasoning soup, the mass ratio of described cooking soup, described gelatin solution, described water, described tapioca, described maltodextrin and described salt is 100:850 ~ 900:300 ~ 350:40 ~ 50:40 ~ 50:10 ~ 15;
Described gelatin solution is the aqueous solution of gelatin.
9. the preparation method according to any one of claim 1-8, is characterized in that: step 5) in, described in dehydrate for: be incubated 5 ~ 10 hours after first described fried flour block being heated to 70 DEG C in 1 hour; Then 8 ~ 18 hours are incubated after the temperature of described fried flour block being down to 60 DEG C in 0.5 hour.
10. the dehydrated instant fried flour block of method making according to any one of claim 1-9.
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| CN201410769352.3A CN104431780A (en) | 2014-12-12 | 2014-12-12 | Constant dehydrated fried noodle blocks and preparation method thereof |
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| CN201410769352.3A CN104431780A (en) | 2014-12-12 | 2014-12-12 | Constant dehydrated fried noodle blocks and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279724A (en) * | 2016-04-12 | 2017-10-24 | 今麦郎食品有限公司 | A kind of non-fried instant noodle and preparation method thereof |
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| JPS5312440A (en) * | 1976-07-15 | 1978-02-03 | Kanebo Ltd | Production of instant noodle |
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| CN107279724A (en) * | 2016-04-12 | 2017-10-24 | 今麦郎食品有限公司 | A kind of non-fried instant noodle and preparation method thereof |
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Application publication date: 20150325 |