CN105685817A

CN105685817A - Method for producing minor-cereal instant noodles

Info

Publication number: CN105685817A
Application number: CN201610042932.1A
Authority: CN
Inventors: 黄全
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-01-22
Filing date: 2016-01-22
Publication date: 2016-06-22

Abstract

The invention relates to a method for producing minor-cereal instant noodles and relates to the technical field of food processing. The method is used for solving the problem that general instant noodles are single and boring in taste. The method mainly comprises the following steps: (1) preparing the raw materials in parts by mass: 20 parts of wheat flour, 10 parts of cassava starch, 30 parts of raw sweet potatoes, 10 parts of rice flour, 10 parts of fresh hen eggs, 30 parts of raw pumpkins, 0.5 part of gypsum and 0.2 part of sodium phosphate; (2) steaming the raw sweet potatoes and the raw pumpkins, then, mashing the steamed sweet potatoes and the steamed raw pumpkins together with the fresh hen eggs, and carrying out stirring so as to prepare mixture sauce; (3) uniformly mixing the wheat flour, the cassava starch, the rice flour, the gypsum powder and the sodium phosphate, and then, intensively mixing the mixture with the mixture sauce and a small volume of clean water so as to prepare soft noodle dough; (4) mechanically squeezing the soft noodle dough through noodle die holes, spreading noodles into cake shapes, and carrying out drying so as to prepare minor-cereal noodle cakes; (5) intensively frying the minor-cereal noodle cakes by a fryer, and fishing out the fried minor-cereal noodle cakes, so as to prepare minor-cereal instant noodles; (6) cooling the prepared minor-cereal instant noodles, and then, carrying out sealed packaging immediately. According to the method for producing the minor-cereal instant noodles, customers can obtain higher enjoyment in nutrition, color and mouth feel.

Description

A kind of manufacture method in miscellaneous grain crops bubble face

Technical field

The present invention relates to a kind of manufacture method steeping face, be specifically related to the manufacture method in a kind of many compositions miscellaneous grain crops bubble face, belong to food processing technology field。

Background technology

Instant noodles are also in bubble face, are the noodles that directly can eat with the of short duration immersion of hot boiled water just energy ripening, softening。Before instant noodles are invented, between east and west in ancient times just have people to help with decoction as cooking after fried for the noodles boiled。Similar wheaten food has been had to be called " her face " or " Yi Fumian " (namely Taiwan is referred to as " meaning face ") in China。She grasps silk ribbon attached to an official seal or a medal and is in and offers birthday congratulations for oneself mother to pass on from one to another the Qing Dynasty, and owing to guest is many, cook is in a rush, and the egg noodle boiled is put into the oil cauldron that boils by lower mistake, have to help and serve with soup after picking up。Later being profuse in praise owing to guests eat, this course just has spread。Still with her face, Yi Fumian in early stage instant noodles packaging。

As for the instant noodles of non-fired, then can trace back to the face that goes around of China Western Han Dynastry founder of Han dynasty (first 205 years) Han Xin army invention in 3 years。When Korea Spro believes the Heyang leading 100,000 on limit, the Yellow River, prepares attack east of a river Xiwei Wang Wei leopard, for solving the problem of march grain, invent and Fagopyrum esculentum Moench powder and flour are opened paste, be cooked into medium well big flour cake, and be cut into wide bar。This flour cake is both handy to carry about, it is also possible to as long as adding water once boiling edible, therefore also can be considered instant noodles form the earliest, as the Nicotiana tabacum L. of same ancient Chinese be medicated cigarette form the earliest。

Become the modern instant noodles of instant product, be pacified rattan hundred good fortune because eating a bowl of nooldes at that time and queuing up very long by Taiwan descendants Japanese in 1958, so in the invention of Ikeda city, Osaka。Peace rattan hundred good fortune after invention instant noodles, foundes Qing food company, sells " chicken soup hand-pulled noodles " (ChikinRamen) (Hong Kong " day clear she face " by name；Inland of China is " day clear first ancestor's chicken soup hand-pulled noodles ") taste, initial price is 35 Yen, but imitation products occurs immediately, results in price war。

Rattan readily recognizes that peace, it is necessary to standard market, could safeguard the fame of new product。Nineteen sixty, he has won instant noodles copyright lawsuit, and Second Year have registered " Carnis Gallus domesticus hand-pulled noodles " trade mark。1964, peace rattan set up hand-pulled noodles TIA of Japan, and instant noodles patent is transferred industry。Peace is said by rattan, and this measure is in order to industry is done greatly, thus providing cheap and good-quality instant noodles to the common people。But the noodles that the flour that almost all of bubble face is all single makes, mouthfeel is single, and people need the bubble face of more mouthfeel to list。

Summary of the invention

In order to overcome the mouthfeel of single flour bubble noodles to detest resistance to problem, the manufacture method in a kind of miscellaneous grain crops of my invention bubble face, this method raw material, color are particular about, operation is strict, and more there are smooth sense and fresh mouthfeel in the bubble face made。

The manufacture method in a kind of miscellaneous grain crops bubble face adopts the technical scheme that and is undertaken by below step: raw materials quality part ratio one, used: 20 parts of wheat flour powder, tapioca 10 parts, uncivilized nation's potato 30 parts, 10 parts of rice flour, fresh hen egg 10 parts, raw Fructus Cucurbitae moschatae 30,0.5 part of Gypsum Fibrosum, sodium phosphate 0.2 part；Two, smash to pieces together with fresh hen egg after uncivilized nation's potato being cooked with raw Fructus Cucurbitae moschatae and stir into mixing sauce；Three, soft mud will be sufficiently stirred for into mixing sauce and a small amount of clear water after wheat flour powder, tapioca, rice flour, Gypsum Fibrosum powder, sodium phosphate mix homogeneously；Four, soft mud machinery pressed through noodles nib and spreads out into cake bulk, drying and become miscellaneous grain crops flour cake；Five, by miscellaneous grain crops flour cake by deep fryer explode quick-fried pull out miscellaneous grain crops bubble face；Six, pack immediately after the bar grain made is steeped face cooling。

A kind of manufacture method in miscellaneous grain crops bubble face, the multiple starch material of selection at raw material, it is also contemplated that these starch materials be mutually stained with conjunction, and the multiformity of vitamin contained by multiple components, cellulose, micro constitutent is to realize rice noodle fresh taste and abundant nutrition。

The manufacture method in a kind of miscellaneous grain crops bubble face, also added non-food stuff additive Gypsum Fibrosum and sodium phosphate in the selection of raw material。Gypsum Fibrosum and sodium carbonate, for food quality modifying agent, are improved the effect of the complexation of metal ions of food, pH value, increase ionic strength etc., thus improve the power that is knotted and the retentiveness of food, make rice noodle more can resistant to cook not rotten, smooth in taste。

The manufacture method in a kind of miscellaneous grain crops bubble face, adopts fresh hen egg and fresh pumpkin in the selection of raw material, the animal protein content in the bubble face not only increased, and also add the golden yellow color in bubble face。

The manufacture method in a kind of miscellaneous grain crops bubble face provides the benefit that: the manufacture method in a kind of miscellaneous grain crops bubble face adopts multiple miscellaneous grain crops starch to make raw material, and utilize tapioca therein to attach agent, it is also added into food additive Gypsum Fibrosum and sodium phosphate, improve the smooth sense of the power that is knotted of rice noodle, it is also added into fresh hen egg and fresh pumpkin, no matter making so bubble face all make eater reach higher enjoyment in nutrition, color, mouthfeel。

Detailed description of the invention

The manufacture method below a kind of miscellaneous grain crops of the present invention steeping face makes further implementation。

Claims

1. the manufacture method in miscellaneous grain crops bubble face, is characterized in that being undertaken by below step: raw materials quality part ratio one, used: 20 parts of wheat flour powder, tapioca 10 parts, uncivilized nation's potato 30 parts, 10 parts of rice flour, fresh hen egg 10 parts, raw Fructus Cucurbitae moschatae 30,0.5 part of Gypsum Fibrosum, sodium phosphate 0.2 part；Two, smash to pieces together with fresh hen egg after uncivilized nation's potato being cooked with raw Fructus Cucurbitae moschatae and stir into mixing sauce；Three, soft mud will be sufficiently stirred for into mixing sauce and a small amount of clear water after wheat flour powder, tapioca, rice flour, Gypsum Fibrosum powder, sodium phosphate mix homogeneously；Four, soft mud machinery pressed through noodles nib and spreads out into cake bulk, drying and become miscellaneous grain crops flour cake；Five, by miscellaneous grain crops flour cake by deep fryer explode quick-fried pull out miscellaneous grain crops bubble face；Six, pack immediately after the bar grain made is steeped face cooling。