CN105519864A - Oil-frying technology for oil-fried instant noodle - Google Patents
Oil-frying technology for oil-fried instant noodle Download PDFInfo
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- CN105519864A CN105519864A CN201410518554.0A CN201410518554A CN105519864A CN 105519864 A CN105519864 A CN 105519864A CN 201410518554 A CN201410518554 A CN 201410518554A CN 105519864 A CN105519864 A CN 105519864A
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Abstract
The present invention discloses an oil-frying technology for oil-fried instant noodle and the technical processes are as follows: (1) oil-frying temperature: if the oil temperature is too low, the noodle block cannot be deep-fried thoroughly; and if the temperature is too high, the noodle block will be fried coke; (2) oil-frying time: the oil-frying time is also an important factor to influence the oil-frying effects and interacts with the oil temperature; the water content in the noodle block is determined; the oil-frying time is long if the oil temperature is low; while the oil-frying time is short if the oil temperature is high; and if the oil-frying time is short, the dehydration of the noodle block is not complete and the noodle block is not easy to store; and if the time is too long, the noodle block will blister and be fried coke, which affects the quality of the noodle cake and also increases the costs; (3) oil level: if the oil level is too low, the dehydration of the noodle block is slow and the noodle block may not be fried thoroughly, and the oil is wasted; if the oil level is high, the circulation amount is increased and the noodle block is easy to be rancid; and if the oil level is unstable, the oil level will have effects for noodle block pasting degree and product oil content; and (4) oil mass: if the oil contains less saturated fatty acid content, the oil is easy to be rancid, and the product is more in oil consumption and easy for rancidity; if the oil is good in quality, the oil can be saved, the fired noodle cake is also very good in quality, and palm oil at a melting point of 26-30 DEG C is usually used.
Description
Technical field
The present invention relates to a kind of food-processing method, particularly a kind of frying technological process of fried instant noodle, belongs to food processing technology field.
Background technology
The main component of instant noodles is wheat flour, palm oil, tartar sauce and dehydrated vegetables leaf etc., is all the necessary composition of supplementary human nutrition, instant noodles because of its health, nutrition, delicious food, convenience, from being subject to the welcome of the people once being born and liking.Along with the quickening of globalization process and the raising of rhythm of life, this ticbit can allaying one's hunger and be rich in nutrition fast of instant noodles is more and more liked by people.
Summary of the invention
The present invention is based on existing instant noodles processing method, adopt the principles of science of novelty, propose a kind of frying technological process of fried instant noodle, instant noodles resistant to cook, chewiness after its processing, taste is better.
The technical scheme that the present invention solves the employing of its technical problem is: a kind of frying technological process of fried instant noodle, and its technical matters is as follows:
(1) frying temperature: oil temperature is too low, face block is fried not saturating; Temperature is too high, and face block can burned.Fried point of three phases: at low-temperature space, face block absorbs heat, and temperature raises, and starts dehydration; Enter middle warm area, face BOB(beginning of block) dewaters in a large number, and oil infiltrates in noodles; Face, high-temperature region block is moisture basicly stable, no longer dewaters, and temperature is close with oil temperature.Which increase the gelatinization degree of starch, make protein profound degeneration.
(2) deep-fat frying time: deep-fat frying time is also the key factor affecting frying action.It and oil temperature influence each other, and in the block of face, moisture is determined, oil temperature is low, then deep-fat frying time is long; Oil temperature is high, and deep-fat frying time is short.Deep-fat frying time is too short, and block dehydration in face is not thorough, not easily stores; Time is oversize, and face block bubbles, burned, and influence surface cake quality, also increases cost.
(3) oil level: oil level is too low, block dehydration in face is slow, likely fried not saturating, oil consumption; Oil level is high, and internal circulating load increases, and easily becomes sour.Oil level height is unstable, and opposite block gelatinization degree, product oil content have impact.
(4) oil quality: in grease, saturated fatty acid content is few, oil easily becomes sour, product not only can oil consumption many, and easily to become sour.Oil quality is good, not only can be fuel-efficient, and the face cake quality blasted is also very good.General employing fusing point is at the palm oil of 26-30 DEG C.
Beneficial effect of the present invention: the frying technological process of a kind of fried instant noodle that the present invention proposes, its methodological science is reasonable, simple to operate, conservation, and greatly save labour, the instant noodles resistant to cook after processing, chewiness, taste is better, has larger promotional value.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly understand, below by specific embodiment, the present invention is described.But should be appreciated that, these describe just exemplary, and do not really want to limit the scope of the invention.In addition, in the following description, the description to known features and technology is eliminated, to avoid unnecessarily obscuring concept of the present invention
A frying technological process for fried instant noodle, its technical matters is as follows:
(1) frying temperature: oil temperature is too low, face block is fried not saturating; Temperature is too high, and face block can burned.Fried point of three phases: at low-temperature space, face block absorbs heat, and temperature raises, and starts dehydration; Enter middle warm area, face BOB(beginning of block) dewaters in a large number, and oil infiltrates in noodles; Face, high-temperature region block is moisture basicly stable, no longer dewaters, and temperature is close with oil temperature.Which increase the gelatinization degree of starch, make protein profound degeneration.
(2) deep-fat frying time: deep-fat frying time is also the key factor affecting frying action.It and oil temperature influence each other, and in the block of face, moisture is determined, oil temperature is low, then deep-fat frying time is long; Oil temperature is high, and deep-fat frying time is short.Deep-fat frying time is too short, and block dehydration in face is not thorough, not easily stores; Time is oversize, and face block bubbles, burned, and influence surface cake quality, also increases cost.
(3) oil level: oil level is too low, block dehydration in face is slow, likely fried not saturating, oil consumption; Oil level is high, and internal circulating load increases, and easily becomes sour.Oil level height is unstable, and opposite block gelatinization degree, product oil content have impact.
(4) oil quality: in grease, saturated fatty acid content is few, oil easily becomes sour, product not only can oil consumption many, and easily to become sour.Oil quality is good, not only can be fuel-efficient, and the face cake quality blasted is also very good.General employing fusing point is at the palm oil of 26-30 DEG C.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications; these changes and improvements all fall in the claimed scope of the invention, and application claims protection domain is defined by appending claims and equivalent thereof.
Claims (1)
1. a frying technological process for fried instant noodle, is characterized in that: described technical matters is as follows:
(1) frying temperature: oil temperature is too low, face block is fried not saturating; Temperature is too high, face block meeting burned, fried point of three phases: at low-temperature space, face block heat absorption, temperature raises, and starts dehydration, enter middle warm area, face BOB(beginning of block) dewaters in a large number, and oil infiltrates in noodles, and face, high-temperature region block is moisture basicly stable, no longer dewater, temperature is close with oil temperature, which increases the gelatinization degree of starch, makes protein profound degeneration;
(2) deep-fat frying time: deep-fat frying time is also the key factor affecting frying action, and it and oil temperature influence each other, and in the block of face, moisture is determined, oil temperature is low, then deep-fat frying time is long, and oil temperature is high, deep-fat frying time is short, deep-fat frying time is too short, and block dehydration in face is not thorough, not easily stores, time is oversize, face block bubbles, burned, and influence surface cake quality, also increases cost;
(3) oil level: oil level is too low, block dehydration in face is slow, likely fried not saturating, oil consumption; Oil level is high, and internal circulating load increases, and easily becomes sour, and oil level height is unstable, and opposite block gelatinization degree, product oil content have impact;
(4) oil quality: in grease, saturated fatty acid content is few, oil easily becomes sour, product not only can oil consumption many, and easily become sour, oil quality is good, not only can be fuel-efficient, and the face cake quality blasted is also very good, and the general fusing point that adopts is at the palm oil of 26-30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410518554.0A CN105519864A (en) | 2014-10-04 | 2014-10-04 | Oil-frying technology for oil-fried instant noodle |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410518554.0A CN105519864A (en) | 2014-10-04 | 2014-10-04 | Oil-frying technology for oil-fried instant noodle |
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| CN105519864A true CN105519864A (en) | 2016-04-27 |
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| CN201410518554.0A Pending CN105519864A (en) | 2014-10-04 | 2014-10-04 | Oil-frying technology for oil-fried instant noodle |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115299560A (en) * | 2022-07-22 | 2022-11-08 | 上海康识食品科技有限公司 | Fried wide noodles and production process thereof |
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2014
- 2014-10-04 CN CN201410518554.0A patent/CN105519864A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115299560A (en) * | 2022-07-22 | 2022-11-08 | 上海康识食品科技有限公司 | Fried wide noodles and production process thereof |
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Application publication date: 20160427 |
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| WD01 | Invention patent application deemed withdrawn after publication |