CN105360948A - Savory and hot instant noodles and preparation method thereof - Google Patents
Savory and hot instant noodles and preparation method thereof Download PDFInfo
- Publication number
- CN105360948A CN105360948A CN201510725888.XA CN201510725888A CN105360948A CN 105360948 A CN105360948 A CN 105360948A CN 201510725888 A CN201510725888 A CN 201510725888A CN 105360948 A CN105360948 A CN 105360948A
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- parts
- instant noodles
- gained
- savory
- noodles
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000005135 Micromeria juliana Nutrition 0.000 title abstract 5
- 235000007315 Satureja hortensis Nutrition 0.000 title abstract 5
- 240000002114 Satureja hortensis Species 0.000 title 1
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 241000382353 Pupa Species 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 239000003814 drug Substances 0.000 claims abstract description 8
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 239000002131 composite material Substances 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 239000010495 camellia oil Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 241000233866 Fungi Species 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 9
- 241001646834 Mesona Species 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 240000001972 Gardenia jasminoides Species 0.000 claims 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 241000255789 Bombyx mori Species 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 241000246354 Satureja Species 0.000 abstract 4
- 239000006002 Pepper Substances 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 241001646828 Platostoma chinense Species 0.000 abstract 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 1
- 244000111489 Gardenia augusta Species 0.000 abstract 1
- 235000018958 Gardenia augusta Nutrition 0.000 abstract 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 241000908178 Tremella fuciformis Species 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 5
- 241000157835 Gardenia Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Noodles (AREA)
Abstract
The invention provides savory and hot instant noodles and a preparation method thereof. The savory and hot instant noodles are characterized by being prepared from, by weight, 500-550 parts of wheatmeal, 50-55 parts of pepper, 4-5 parts of camellia oil, 10-11 parts of tremella fuciformis, 2-3 parts of fructus amomi, 1-2 parts of pericarpium citri reticulatae, 2-3 parts of malt, 4-5 parts of cape jasmine flowers, 10-12 parts of salt, 15-16 parts of silkworm pupa protein, 2-2.1 parts of composite phosphate, 2-2.1 parts of monostearin, 30-32 parts of pea starch and 15-16 parts of mesona chinensis. According to the savory and hot instant noodles and the preparation method thereof, the added silkworm pupa protein is complete in amino acid composition, and the defects that instant noodles are low in content of protein and incomplete in protein composition can be overcome; meanwhile, the added mesona chinensis can form gel with the pea starch, the cohesion and elasticity of the instant noodles are increased, and the flavor of the instant noodles is improved; besides, the pepper is further added, the instant noodles can be savory, hot and delicious, and the appetizing effect can be achieved in match with traditional Chinese medicine.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of instant noodles, particularly relate to a kind of fragrant peppery instant noodles and preparation method thereof.
Background technology
Instant noodles because its taste is numerous, instant and very popular.Along with growth in the living standard, people are to the demand of food also trophotropim, functional and health transformation gradually.But be that the instant noodles that primary raw material cake adopts frying technological process to produce exist the problem that protein value is low and fat content is high with flour, therefore, need the instant noodles of the non-fried developing high protein, be more of value to healthy instant food for people provide.China breeds silkworms with a long history, silkworm chrysalis abundance, and research shows that the protein content in silkworm chrysalis is high, and the proportioning compound ideal protein pattern of its essential amino acid, therefore can be applied in instant noodles, produce the instant noodles be of high nutritive value.
Summary of the invention
The object of this invention is to provide a kind of fragrant peppery instant noodles and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of fragrant peppery instant noodles, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 500-550, capsicum 50-55, camellia oil 4-5, white fungus 10-11, fructus amomi 2-3, dried orange peel 1-2, Fructus Hordei Germinatus 2-3, gardenia 4-5, salt 10-12, pupa albumen 15-16, composite phosphate 2-2.1, monoglyceride 2-2.1, pea starch 30-32, Chinese mesona herb 15-16.
The preparation method of the peppery instant noodles of described perfume (or spice), is characterized in that comprising the following steps:
(1) fructus amomi, dried orange peel, Fructus Hordei Germinatus, gardenia are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) Chinese mesona herb is added the 10-11 little fiery infusion 70-80 minute of water doubly, filter cleaner, gained material is for subsequent use;
(3) by wheat flour, pupa albumen, composite phosphate, monoglyceride, pea starch and step (2) gained mixing of materials, the water adding 30 DEG C was appropriate, and face 5-10 minute, then covers preservative film at the dough surface of becoming reconciled, in left at room temperature 20 minutes;
(4) step (3) gained material is sent into oodle maker, be pressed into the dough sheet that thickness is 1mm, then cut into the noodles that width is 2mm, gained noodles folding flower is placed in normal pressure steamer, steams after 7 minutes and take out, be converted into two-layer, send into baking oven, at 85 DEG C, discharging after dry 30 minutes, obtains face cake;
(5) white fungus is entered in boiled water pot boil rear taking-up, drain, diced, obtain white fungus fourth; Pulled an oar by capsicum, add the raw material that above-mentioned technique is not used, little fire is endured thick, then adds traditional Chinese medicine powder, white fungus fourth, mixes thoroughly, packs, to obtain final product after the packing of gained material with face cake.
Beneficial effect of the present invention is:
The pupa albumen amino acid composition added in the present invention comprehensively, the protein content of instant noodles own can be improved low and form incomplete auxotrophy, the Chinese mesona herb that the present invention simultaneously adds can form gel with pea starch, add cohesive force and the elasticity of instant noodles, improve the mouthfeel of instant noodles, in addition, the present invention also added capsicum, make the present invention fragrant peppery good to eat, the Chinese medicine in collocation the present invention can play the effect of appetizing.
Detailed description of the invention
A kind of fragrant peppery instant noodles, is characterized in that being made up of the raw material of following weight portion (kilogram):
Wheat flour 500, capsicum 50, camellia oil 4, white fungus 10, fructus amomi 2, dried orange peel 1, Fructus Hordei Germinatus 2, gardenia 4, salt 10, pupa albumen 15, composite phosphate 2, monoglyceride 2, pea starch 30, Chinese mesona herb 15.
The preparation method of the peppery instant noodles of described perfume (or spice), comprises the following steps:
(1) fructus amomi, dried orange peel, Fructus Hordei Germinatus, gardenia are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) Chinese mesona herb is added the 10-11 little fiery infusion 70-80 minute of water doubly, filter cleaner, gained material is for subsequent use;
(3) by wheat flour, pupa albumen, composite phosphate, monoglyceride, pea starch and step (2) gained mixing of materials, the water adding 30 DEG C was appropriate, and face 5-10 minute, then covers preservative film at the dough surface of becoming reconciled, in left at room temperature 20 minutes;
(4) step (3) gained material is sent into oodle maker, be pressed into the dough sheet that thickness is 1mm, then cut into the noodles that width is 2mm, gained noodles folding flower is placed in normal pressure steamer, steams after 7 minutes and take out, be converted into two-layer, send into baking oven, at 85 DEG C, discharging after dry 30 minutes, obtains face cake;
(5) white fungus is entered in boiled water pot boil rear taking-up, drain, diced, obtain white fungus fourth; Pulled an oar by capsicum, add the raw material that above-mentioned technique is not used, little fire is endured thick, then adds traditional Chinese medicine powder, white fungus fourth, mixes thoroughly, packs, to obtain final product after the packing of gained material with face cake.
Claims (2)
1. the peppery instant noodles of perfume (or spice), is characterized in that being made up of the raw material of following weight portion:
Wheat flour 500-550, capsicum 50-55, camellia oil 4-5, white fungus 10-11, fructus amomi 2-3, dried orange peel 1-2, Fructus Hordei Germinatus 2-3, gardenia 4-5, salt 10-12, pupa albumen 15-16, composite phosphate 2-2.1, monoglyceride 2-2.1, pea starch 30-32, Chinese mesona herb 15-16.
2. the preparation method of the peppery instant noodles of perfume (or spice) according to claim 1, is characterized in that comprising the following steps:
Fructus amomi, dried orange peel, Fructus Hordei Germinatus, gardenia are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, and gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) Chinese mesona herb is added the 10-11 little fiery infusion 70-80 minute of water doubly, filter cleaner, gained material is for subsequent use;
(3) by wheat flour, pupa albumen, composite phosphate, monoglyceride, pea starch and step (2) gained mixing of materials, the water adding 30 DEG C was appropriate, and face 5-10 minute, then covers preservative film at the dough surface of becoming reconciled, in left at room temperature 20 minutes;
(4) step (3) gained material is sent into oodle maker, be pressed into the dough sheet that thickness is 1mm, then cut into the noodles that width is 2mm, gained noodles folding flower is placed in normal pressure steamer, steams after 7 minutes and take out, be converted into two-layer, send into baking oven, at 85 DEG C, discharging after dry 30 minutes, obtains face cake;
(5) white fungus is entered in boiled water pot boil rear taking-up, drain, diced, obtain white fungus fourth; Pulled an oar by capsicum, add the raw material that above-mentioned technique is not used, little fire is endured thick, then adds traditional Chinese medicine powder, white fungus fourth, mixes thoroughly, packs, to obtain final product after the packing of gained material with face cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510725888.XA CN105360948A (en) | 2015-11-02 | 2015-11-02 | Savory and hot instant noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510725888.XA CN105360948A (en) | 2015-11-02 | 2015-11-02 | Savory and hot instant noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105360948A true CN105360948A (en) | 2016-03-02 |
Family
ID=55364035
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510725888.XA Pending CN105360948A (en) | 2015-11-02 | 2015-11-02 | Savory and hot instant noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105360948A (en) |
-
2015
- 2015-11-02 CN CN201510725888.XA patent/CN105360948A/en active Pending
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160302 |
|
| WD01 | Invention patent application deemed withdrawn after publication |