CN107048193A - Squash type instant noodles and preparation method thereof - Google Patents
Squash type instant noodles and preparation method thereof Download PDFInfo
- Publication number
- CN107048193A CN107048193A CN201710451887.XA CN201710451887A CN107048193A CN 107048193 A CN107048193 A CN 107048193A CN 201710451887 A CN201710451887 A CN 201710451887A CN 107048193 A CN107048193 A CN 107048193A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- instant noodles
- temperature
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/816—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package into which liquid is added and the resulting preparation is retained, e.g. cups preloaded with powder or dehydrated food
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Abstract
The invention discloses a kind of squash type instant noodles and preparation method thereof, the instant noodles have flour glue-like feeling strong, smooth in taste, non-greasy, can fast rehydrating the features such as, have benefited from carrying out excellent control to the preparation process of instant noodles fabric, extrusion process is such as carried out to raw material using single screw squeezing expansion machine, and the temperature layout of " low temperature high temperature low temperature " is especially formed in the machine barrel of single screw squeezing expansion machine, to produce temperature difference, it so can effectively control the curing degree of flour, obtained fabric is set to have flour glue-like feeling strong after rehydration, smooth in taste, the characteristics such as non-greasy；It is 10~20kPa also by the excellent control of the die pressure of single screw squeezing expansion machine, fabric can be caused to produce micro-bubble so in extrusion process, brewing time is effectively reduced；In addition, in conjunction with follow-up boiling, roasting procedure, can further lift the curing degree of fabric, need to cook just edible deficiency so as to the compressive plane that breaks traditions.
Description
Technical field
The present invention relates to leisure food technical field, a kind of squash type instant noodles and preparation method thereof are specifically provided.
Background technology
Instant noodles are returned to one's native place and easily stored with it while noodles delicious food is remained, and cooked, are steeped food or mix and eat easily special
Point, solves many consumers in particular surroundings and the food problem of period, is adapted to various consumer groups, is that consumer likes
One of food.
However, the requirement more and more higher with consumer to quality of the life, instant noodles in the market also there are with
Lower weak point：(1) instant noodles of in the market are universal based on fried flour cake in recent years, although deep to be liked by teenager, still
Form, mouthfeel are excessively single, the low shortcoming of sense of worth, hinder it and further develop.(2) instant noodles of in the market are adopted in recent years
The packaged form taken is：Flour cake, powder bag, sauce bag, vegetables bag etc. are fitted into packing container together.Consumer is needed when edible
Take multiple packaging bags apart, operate relatively complicated.
In view of this, it is special to propose the present invention.
The content of the invention
In order to overcome drawbacks described above, the invention provides a kind of squash type instant noodles and preparation method thereof, the preparation method
Simply, safe operation, and there is flour glue-like feeling strong, smooth in taste, no through squash type instant noodles made from the preparation method
It is greasy, can fast rehydrating the features such as.
The technical scheme that is used to solve its technical problem of the present invention is：A kind of preparation side of squash type instant noodles
Method, mainly comprises the steps：
(1) preparation of fabric：
(1a) weighs appropriate wheat flour, white granulated sugar I, edible salt I, leavening agent, emulsifying agent, vegetable oil and water as making
The raw material of the fabric；
After (1b) is uniformly mixed above-mentioned raw material in proportion container, carried out in feeding single screw squeezing expansion machine
Extrusion process, obtains dough；The whole screw rod of wherein described single screw squeezing expansion machine is constituted by seven sections, and each section of temperature point
It is not：I section of temperature is 40~70 DEG C, and II section of temperature is 60~90 DEG C, and III section of temperature is 100~130 DEG C, and IV section of temperature is 130
~170 DEG C, V section of temperature is 70~130 DEG C, and VI section of temperature is 60~90 DEG C, and VII section of temperature is 50~80 DEG C；
Gained dough is sent into trimmer and carries out Shape correction by (1c), obtains the face section that length is 2~5cm；
(1d) first will carry out 50~100s of boiling in steam box of the gained face section feeding temperature no more than 150 DEG C, then will steam
Face section after boiling is placed in baking oven and after 20~30min of high-temperature baking under the conditions of 150~180 DEG C, then in 60~80 DEG C of conditions
15~25min of lower low-temperature bake, to cause the moisture in the face section after baking to reach less than 7%；Finally again by the face after baking
Section is placed in natural cooling under normal temperature, that is, obtains the fabric；
(2) preparation of flavoring：Weigh appropriate edible salt II, white granulated sugar II, powdered beef, thickener, starch, cheese
Powder, black pepper, onion powder, milk powder and binder solution send into above-mentioned raw material as the raw material for making the flavoring
Granulated in dry granulating machine, obtain the flavoring that unit weight is 4~7ml/g；
(3) gained fabric and flavoring are fitted into packing container by certain weight ratio, to packing container sealer, cold
But, that is, the squash type instant noodles are obtained.
As a further improvement on the present invention, in above-mentioned steps (1a), the leavening agent uses sodium bicarbonate；The emulsifying agent
Using glycerin monostearate.
As a further improvement on the present invention, in above-mentioned steps (1b), the main frame speed of the single screw squeezing expansion machine
For 30~50r/min, rate of feeding is 5~10r/min, and die pressure is 10~20kPa；
In above-mentioned steps (1c), the cutting knife speed of the trimmer is 1000~1500r/min.
As a further improvement on the present invention, in above-mentioned steps (1b), gained dough is shaped as helical form, hollow straight tube
Shape, hollow syphon shape, with any one in streaky fan-shaped conchoidal, spiral case shape.
As a further improvement on the present invention, in above-mentioned steps (2), the thickener uses xanthans；The milk powder is adopted
Use whole milk powder；
The binder solution is formed by binding agent and water allotment, and binding agent uses malt syrup, fructose syrup, Guar
Any one in bean gum, xanthans.
As a further improvement on the present invention, in above-mentioned steps (2), the running parameter of the dry granulating machine is：Air intake
50~90 DEG C of temperature, 20~40Hz of air inducing frequency.
As a further improvement on the present invention, in above-mentioned steps (3), the weight ratio of gained fabric and flavoring is 8:1.
The invention also discloses a kind of squash type instant noodles, using the preparation method of squash type instant noodles of the present invention
It is prepared from.
As a further improvement on the present invention, the fabric prepares gained by following each component by weight：Wheat
The parts by weight of powder 80~100, the parts by weight of white granulated sugar I 10~30, the parts by weight of edible salt I 0.5~4.5, the parts by weight of leavening agent 1~15,
The parts by weight of emulsifying agent 1~10, the parts by weight of vegetable oil 10~40 and the parts by weight of water 10~40；
The flavoring prepares gained by following each component by weight：The parts by weight of edible salt II 2~15, white granulated sugar
II 5~25 parts by weight, the parts by weight of powdered beef 20~50, the parts by weight of thickener 0.1~1, the parts by weight of starch 1~10, cheese's powder 10
~40 parts by weight, the parts by weight of black pepper 1~10, the parts by weight of onion powder 2~10, the parts by weight of milk powder 10~30 and binder solution 50
~110 parts by weight.
As a further improvement on the present invention, the leavening agent uses sodium bicarbonate, and the emulsifying agent is sweet using monostearate
Grease；
The thickener uses xanthans, and the milk powder uses whole milk powder, and the binder solution is by binding agent and water
Allotment is formed, and binding agent uses any one in malt syrup, fructose syrup, guar gum, xanthans.
The beneficial effects of the invention are as follows：Compared to conventional art, the squash type instant noodles obtained by the present invention have following
Advantage：1. after being brewed through boiling water, fabric can in 3~5 minutes fast rehydrating, reproducibility is very good；And the face after rehydration
The flour glue-like feeling of material is strong, smooth in taste, non-greasy.2. the flavoring obtained by the present invention need not fill bag, directly be layered on face
On material, the operation for tearing flavor pack is so just eliminated when brewing, is brewed very convenient.3. squash type of the present invention is
The preparation method in food face is simple, safe operation, the easily marketization.
Embodiment
The present invention is described in further details with reference to specific embodiment, but the invention is not restricted to these implementations
Example.
The invention discloses a kind of squash type instant noodles and preparation method thereof, through squash type made from the application preparation method
Instant noodles have flour glue-like feeling strong, smooth in taste, non-greasy, can fast rehydrating the features such as；Study carefully it and realize reason, mainly exist
Innovation is optimized to the preparation method of the squash type instant noodles in the present invention, is described as follows：
First, the squash type instant noodles are prepared using the preparation method of the present invention
First, fabric is prepared；
Embodiment 1~5 is all in accordance with the parts by weight shared by the raw material described in table 1, and according to following steps (1a)~(1d)
To prepare fabric：
(1a) weighs appropriate wheat flour, white granulated sugar I, edible salt I, leavening agent, emulsifying agent, vegetable oil and water I as system
Make the raw material of the fabric；
(1b) carries out above-mentioned raw material after uniformly mixing in proportion container (such as material-compound tank), and feeding single screw rod extruding is swollen
Extrusion process is carried out in change machine, dough is obtained；Wherein, gained dough is shaped as helical form, hollow straight tube shape, hollow bend pipe
Shape, with any one in streaky fan-shaped conchoidal, spiral case shape；The technical parameter of the single screw squeezing expansion machine is：
Main frame speed is 30~50r/min, and rate of feeding is 5~10r/min, and die pressure is 10~20kPa (being preferably 20kPa)；
Whole screw rod is constituted by seven sections, and each section of temperature is respectively：I section of temperature is 40~70 DEG C, and II section of temperature is 60~90 DEG C, III
Duan Wendu is 100~130 DEG C, and IV section of temperature is 130~170 DEG C, and V section of temperature is 70~130 DEG C, and VI section of temperature is 60~90
DEG C, VII section of temperature is 50~80 DEG C；
(1c), which sends into gained dough, carries out Shape correction in trimmer, the cutting knife speed of trimmer is 1000~1500r/
Min (being preferably 1200r/min), obtains the face section that length is 2~5cm after processing；
(1d) first will carry out 50~100s of boiling in steam box of the gained face section feeding temperature no more than 150 DEG C, then will steam
Face section after boiling is placed in baking oven and after 20~30min of high-temperature baking under the conditions of 150~180 DEG C, then in 60~80 DEG C of conditions
15~25min of lower low-temperature bake, to cause the moisture in the face section after baking to reach less than 7%；Finally again by the face after baking
Section is placed in natural cooling under normal temperature, that is, obtains the fabric.
Table 1：Unit：Parts by weight
Secondly, flavoring is prepared；
Embodiment 6~10 is prepared all in accordance with the parts by weight shared by the raw material described in table 2, and according to following preparation method
Flavoring：Choose edible salt II, white granulated sugar II, powdered beef, thickener, starch, cheese's powder, black pepper, onion powder, milk powder and glue
Agent solution is tied as the raw material for making the flavoring, the above-mentioned raw material for powdery 40 eye mesh screens are first crossed into respectively, with true
Powderous primary material is protected without caking phenomenon, appropriate above-mentioned raw material are then weighed again, and sends into dry granulating machine and is granulated,
The running parameter of the dry granulating machine is：50~90 DEG C of EAT, 20~40Hz of air inducing frequency；Granulation terminates, holding
Discharge (temperature and uniform moisture that so can very well inside balance granules) again after 10~20min of grain boiling, obtain unit weight be 4~
The 7ml/g flavoring.
Table 2：Unit：Parts by weight
Note：1. the binder solution that embodiment 6~10 is used is formed by fructose syrup and water allotment；2. institute in table 1 and 2
" I " and " II " shown only understands for ease of narration, and is not used to limit enforceable scope of the invention.
Finally, pack, be put in storage；
By gained fabric and flavoring according to 8:(embodiment in Tables 1 and 2 can any group than being configured for 1 weight
Close), and be fitted into packing container, to packing container sealer, cooling, that is, obtain the squash type instant noodles.
2nd, product sensory evaluation
1) sensory evaluation of present invention gained fabric
Sensory evaluation is carried out to the fabric obtained by the embodiment of the present invention 1~5 respectively, method is judged and judges result such as
Under：
1. method is judged：The fabric obtained by the embodiment of the present invention 1~5 is carried out with boiling water respectively to brew 3~5 minutes
Afterwards, to above-mentioned 5 kinds of fabrics according to the sensory evaluation standard shown in table 3, judging in terms of mouthfeel and rehydration is carried out.
The sensory evaluation standard of table 3
2. result is judged：The sensory evaluation result of the gained fabric of the embodiment of the present invention 1~5 is as shown in table 4.
Fabric obtained by the embodiment of the present invention 1~5 of table 4 is in the sensory evaluation result after rehydration
Understood with reference to table 3 and 4：Ability edible after 20~40min of boiling water boiling is needed different from conventional extruded face, and mouthfeel is given birth to
Firmly；After fabric obtained by the embodiment of the present invention 1~5 is brewed through boiling water, can in 3~5 minutes fast rehydrating, reproducibility is non-
Normal is good；And not only flour glue-like feeling is strong for the fabric after rehydration, and smooth in taste, non-greasy, especially optimal with embodiment 3.
And why the fabric obtained by the present invention has " face that can be in 3~5 minutes after fast rehydrating, and rehydration
Material have the advantages that flour glue-like feeling by force, smooth in taste, non-greasy ", study carefully it and realize reason, essentially consist in：The present invention is using single
Screw extrusion machine carries out extrusion process to raw material, particularly optimizes control to the technical parameter of single screw squeezing expansion machine
System, such as：1. the whole screw rod of the single screw squeezing expansion machine is constituted (screw rod overlength) by seven sections, and each section of temperature difference
For：I section of temperature is 40~70 DEG C, and II section of temperature is 60~90 DEG C, and III section of temperature is 100~130 DEG C, IV section of temperature be 130~
170 DEG C, V section of temperature is 70~130 DEG C, and VI section of temperature is 60~90 DEG C, and VII section of temperature is 50~80 DEG C；I.e. the present invention is in institute
The temperature layout that " hypo-hyperthermia-low temperature " is formed in the machine barrel of single screw squeezing expansion machine is stated, temperature difference is produced, so as to
The curing degree of effective control flour, makes obtained fabric have flour glue-like feeling strong, smooth in taste, non-greasy etc. after rehydration
Characteristic；2. the die pressure of the single screw squeezing expansion machine uses 10~20kPa (being preferably 20kPa), than ever single screw rod
The die pressure of extruder is big, and fabric can be caused to produce micro-bubble so in extrusion process, be effectively reduced and brew
Time；In addition, in conjunction with the curing degree of follow-up boiling, roasting procedure, further lifting fabric, it is crowded so as to break traditions
Pressure surface needs to cook just edible deficiency.
2) sensory evaluation of present invention gained flavoring
Sensory evaluation is carried out to the flavoring obtained by the embodiment of the present invention 6~10 respectively, method is judged and judges result
It is as follows：
1. method is judged：The flavoring obtained by the embodiment of the present invention 6~10 is brewed with boiling water respectively；Then call together
Collect 30 experimenters, men and women half and half；30 experimenter's examinations drink the flavoring soup for stating preparation, carry out hobby test.
2. result is judged：Judge result as shown in table 5.
The taste of the gained flavoring soup of 5 embodiment of the present invention of table 6~10 judges result
| Sample | Hobby number |
| Embodiment 6 | 5 |
| Embodiment 7 | 6 |
| Embodiment 8 | 8 |
| Embodiment 9 | 6 |
| Embodiment 10 | 5 |
As can be known from Table 5：The taste of flavoring soup obtained by embodiment 8 is optimal.In addition, the tune obtained by the present invention
Taste substance need not fill bag, directly be layered on fabric, and the operation for tearing flavor pack can be so saved when brewing, is brewed very
It is convenient.
In summary, the best of breed of squash type instant noodles of the present invention is：Fabric and embodiment made from embodiment 3
Flavoring made from 8 is combined, but other combinations are also satisfied by production standard and consumer demand.
Above-mentioned lifted embodiment only to the composition and effect that illustrate the present invention, not thereby carrys out to arrest the special of the limit present invention
Sharp scope, thus such as the change of all equivalent structures and do not depart from the present invention similar modification, be under the jurisdiction of the present invention patent
Category.
Claims (10)
1. a kind of preparation method of squash type instant noodles, it is characterised in that：Mainly comprise the steps：
(1) preparation of fabric：
It is described as making that (1a) weighs appropriate wheat flour, white granulated sugar I, edible salt I, leavening agent, emulsifying agent, vegetable oil and water
The raw material of fabric；
After (1b) is uniformly mixed above-mentioned raw material in proportion container, extruded in feeding single screw squeezing expansion machine
Processing, obtains dough；The whole screw rod of wherein described single screw squeezing expansion machine is constituted by seven sections, and each section of temperature difference
For：I section of temperature is 40~70 DEG C, and II section of temperature is 60~90 DEG C, and III section of temperature is 100~130 DEG C, IV section of temperature be 130~
170 DEG C, V section of temperature is 70~130 DEG C, and VI section of temperature is 60~90 DEG C, and VII section of temperature is 50~80 DEG C；
Gained dough is sent into trimmer and carries out Shape correction by (1c), obtains the face section that length is 2~5cm；
(1d) first will carry out 50~100s of boiling in steam box of the gained face section feeding temperature no more than 150 DEG C, then by after boiling
Face section be placed in baking oven and low after 20~30min of high-temperature baking under the conditions of 150~180 DEG C, then under the conditions of 60~80 DEG C
Temperature 15~25min of baking, to cause the moisture in the face section after baking to reach less than 7%；Finally the face section after baking is put again
In natural cooling under normal temperature, that is, obtain the fabric；
(2) preparation of flavoring：Weigh appropriate edible salt II, it is white granulated sugar II, powdered beef, thickener, starch, cheese's powder, black
Pepper, onion powder, milk powder and binder solution make above-mentioned raw material feeding dry method as the raw material for making the flavoring
Granulated in grain machine, obtain the flavoring that unit weight is 4~7ml/g；
(3) gained fabric and flavoring are fitted into packing container by certain weight ratio, to packing container sealer, cooled down, i.e.,
Obtain the squash type instant noodles.
2. the preparation method of squash type instant noodles according to claim 1, it is characterised in that：In above-mentioned steps (1a), institute
State leavening agent and use sodium bicarbonate；The emulsifying agent uses glycerin monostearate.
3. the preparation method of squash type instant noodles according to claim 1, it is characterised in that：In above-mentioned steps (1b), institute
State single screw squeezing expansion machine main frame speed be 30~50r/min, rate of feeding be 5~10r/min, die pressure be 10~
20kPa；
In above-mentioned steps (1c), the cutting knife speed of the trimmer is 1000~1500r/min.
4. the preparation method of squash type instant noodles according to claim 1, it is characterised in that：In above-mentioned steps (1b), institute
Dough be shaped as helical form, hollow straight tube shape, hollow syphon shape, with streaky fan-shaped conchoidal, spiral case shape appoint
Meaning is a kind of.
5. the preparation method of squash type instant noodles according to claim 1, it is characterised in that：It is described in above-mentioned steps (2)
Thickener uses xanthans；The milk powder uses whole milk powder；
The binder solution is formed by binding agent and water allotment, and binding agent uses malt syrup, fructose syrup, cluster bean
Any one in glue, xanthans.
6. the preparation method of squash type instant noodles according to claim 1, it is characterised in that：It is described in above-mentioned steps (2)
The running parameter of dry granulating machine is：50~90 DEG C of EAT, 20~40Hz of air inducing frequency.
7. the preparation method of squash type instant noodles according to claim 1, it is characterised in that：In above-mentioned steps (3), gained
The weight ratio of fabric and flavoring is 8:1.
8. a kind of squash type instant noodles, using the preparation method of the squash type instant noodles described in any one in claim 1-7
It is prepared from.
9. squash type instant noodles according to claim 8, it is characterised in that：The fabric is by following by weight each
Component prepares gained：It is the parts by weight of wheat flour 80~100, the parts by weight of white granulated sugar I 10~30, the parts by weight of edible salt I 0.5~4.5, swollen
The loose parts by weight of agent 1~15, the parts by weight of emulsifying agent 1~10, the parts by weight of vegetable oil 10~40 and the parts by weight of water 10~40；
The flavoring prepares gained by following each component by weight：The parts by weight of edible salt II 2~15, white granulated sugar II 5
~25 parts by weight, the parts by weight of powdered beef 20~50, the parts by weight of thickener 0.1~1, the parts by weight of starch 1~10, cheese's powder 10~40
Parts by weight, the parts by weight of black pepper 1~10, the parts by weight of onion powder 2~10, the parts by weight of milk powder 10~30 and binder solution 50~
110 parts by weight.
10. squash type instant noodles according to claim 9, it is characterised in that：The leavening agent uses sodium bicarbonate, the breast
Agent uses glycerin monostearate；
The thickener uses xanthans, and the milk powder uses whole milk powder, and the binder solution is allocated by binding agent and water
Form, and binding agent uses any one in malt syrup, fructose syrup, guar gum, xanthans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710451887.XA CN107048193B (en) | 2017-06-15 | 2017-06-15 | Extruded instant noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710451887.XA CN107048193B (en) | 2017-06-15 | 2017-06-15 | Extruded instant noodles and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107048193A true CN107048193A (en) | 2017-08-18 |
| CN107048193B CN107048193B (en) | 2020-10-23 |
Family
ID=59594015
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710451887.XA Active CN107048193B (en) | 2017-06-15 | 2017-06-15 | Extruded instant noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107048193B (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4540592A (en) * | 1983-12-27 | 1985-09-10 | Kraft, Inc. | Multiple screw pasta manufacturing process |
| JPS63248366A (en) * | 1987-04-03 | 1988-10-14 | Nisshin Flour Milling Co Ltd | Production of instant noodle |
| JPH06237720A (en) * | 1993-02-13 | 1994-08-30 | Kanebo Ltd | Preparation of western-style instant noodle |
| TW237378B (en) * | 1992-10-30 | 1995-01-01 | Yun-Long Tyan | The improved method for producing non-fried instant noodle |
| CN1344508A (en) * | 2000-09-17 | 2002-04-17 | 孟保义 | Instant noodles eaten after being soaked with cold or hot water and its production process |
| CN1482867A (en) * | 2000-12-07 | 2004-03-17 | �Ƚ�ʳƷ������˾ | Instant pasta with improved cooking quality |
| CN102696967A (en) * | 2012-06-25 | 2012-10-03 | 吉林大学 | Senile series miscellaneous grains-miscellaneous bean cooking-free noodle and preparation method thereof |
| CN103125843A (en) * | 2012-09-11 | 2013-06-05 | 四川玖玖爱食品有限公司 | Non-fried miscellaneous grain instant noodle and production method thereof |
| CN103211152A (en) * | 2013-04-19 | 2013-07-24 | 重庆浩田食品有限公司 | Balsam pear coarse cereal processing technique |
-
2017
- 2017-06-15 CN CN201710451887.XA patent/CN107048193B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4540592A (en) * | 1983-12-27 | 1985-09-10 | Kraft, Inc. | Multiple screw pasta manufacturing process |
| JPS63248366A (en) * | 1987-04-03 | 1988-10-14 | Nisshin Flour Milling Co Ltd | Production of instant noodle |
| TW237378B (en) * | 1992-10-30 | 1995-01-01 | Yun-Long Tyan | The improved method for producing non-fried instant noodle |
| JPH06237720A (en) * | 1993-02-13 | 1994-08-30 | Kanebo Ltd | Preparation of western-style instant noodle |
| CN1344508A (en) * | 2000-09-17 | 2002-04-17 | 孟保义 | Instant noodles eaten after being soaked with cold or hot water and its production process |
| CN1482867A (en) * | 2000-12-07 | 2004-03-17 | �Ƚ�ʳƷ������˾ | Instant pasta with improved cooking quality |
| CN102696967A (en) * | 2012-06-25 | 2012-10-03 | 吉林大学 | Senile series miscellaneous grains-miscellaneous bean cooking-free noodle and preparation method thereof |
| CN103125843A (en) * | 2012-09-11 | 2013-06-05 | 四川玖玖爱食品有限公司 | Non-fried miscellaneous grain instant noodle and production method thereof |
| CN103211152A (en) * | 2013-04-19 | 2013-07-24 | 重庆浩田食品有限公司 | Balsam pear coarse cereal processing technique |
Non-Patent Citations (2)
| Title |
|---|
| 孙于庆等: "挤压法生产方便面的实验研究", 《食品工业》 * |
| 钱平等: "单螺杆挤压面条品质改良研究", 《食品工业科技》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107048193B (en) | 2020-10-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1925212B1 (en) | Encased snack | |
| CN106720037A (en) | A kind of konjaku biscuit and preparation method thereof | |
| US20130004643A1 (en) | Method of making sweet potato bread | |
| US4183966A (en) | Method of manufacturing a high protein snack food | |
| USRE44810E1 (en) | Shaped snacks made from baked dough crumbs | |
| CN104664012A (en) | Potato caramel treats and preparing method thereof | |
| KR101960565B1 (en) | Preparation method of non-fried instant cup noodle | |
| KR102353318B1 (en) | A method of manufacturing a layered scone and a layered scone manufactured by the method | |
| WO2017064737A1 (en) | Solid creamy food formulation based on olive oil, process for its preparation and uses thereof | |
| CN107927070A (en) | The production method of blueberry bread | |
| CN107048193A (en) | Squash type instant noodles and preparation method thereof | |
| CN104642474A (en) | Production method of vanilla biscuits | |
| CN114766658A (en) | Potato flour with low aluminum content and preparation method thereof | |
| CN110678078A (en) | Dough material containing crumbles of pre-made baked food products | |
| CN107296075A (en) | Composition of raw materials of highland barley cake and preparation method thereof | |
| CN106234507A (en) | The Toast made of Rhizoma Solani tuber osi and processing method thereof | |
| CN103478196B (en) | Fried sesame slices and production method thereof | |
| CN105249232A (en) | Rice crusts with walnut flavor and making method thereof | |
| CN108260756B (en) | Cereal sausage and preparation method thereof | |
| CN104642472A (en) | Production method for black pepper butter cookies | |
| RU2260953C2 (en) | Method for producing of hardtacks | |
| JP2019068787A (en) | Food product raw material and decorate food | |
| CN111109326A (en) | Highland barley baked puff strip | |
| JP2023112949A (en) | Composition for carbohydrate food, carbohydrate food and production method of carbohydrate food | |
| CN111955515A (en) | Sandwich pie and production process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |