CN107223868A - Instant bulk fresh meat instant noodles braised in soy sauce - Google Patents
Instant bulk fresh meat instant noodles braised in soy sauce Download PDFInfo
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- CN107223868A CN107223868A CN201710440093.3A CN201710440093A CN107223868A CN 107223868 A CN107223868 A CN 107223868A CN 201710440093 A CN201710440093 A CN 201710440093A CN 107223868 A CN107223868 A CN 107223868A
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- independent
- braised
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- soy sauce
- instant
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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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
Abstract
The present invention discloses a kind of instant bulk fresh meat instant noodles braised in soy sauce, including independent bread, independent pork pies braised in soy sauce, independent bittern bag, independent dry vegetalbe bag, independent pungent bag, comprehensive dispensing bag；Face in independent bread is dried noodle or the wet face for vacuumizing packaging, and dried noodle is dried using baking mode and formed, and the ratio that independent bread includes Tea Polyphenols is 0.2/kg；The ratio that independent pork pies braised in soy sauce include Tea Polyphenols is 0.3 0.5g/kg；The ratio containing Tea Polyphenols is respectively 0.3g/kg in independent bittern bag, independent dry vegetalbe bag, independent pungent bag and comprehensive dispensing bag；So, by being fresh pork pies braised in soy sauce by the pork pies improvement of conventional dry, improve edible mouthfeel, and the dried noodle for drying flour cake improvement fried in traditional instant noodles for wet face or using baking mode, it is simultaneously Tea Polyphenols plant antiseptic agent by chemical preservative improvement in traditional instant noodles, to reduce the injury to health.
Description
Technical field
The present invention relates to food technology field, a kind of instant bulk fresh meat instant noodles braised in soy sauce are particularly related to.
Background technology
As economic develops rapidly, the rhythm of people's live and work also become all the more soon, in allegro life
In work living, or it is outgoing when being inconvenient to have dinner, it is often necessary to eat some instant food temporarily to solve or alleviate starvation to ask
Topic, and it is then instant noodles that at most frequency, which is eaten,.Because the instant and simple to operate property of its quick brewing is liked by masses.
At present, general instant noodles, which, can all not be furnished with some flavor packs and pork pies, and still, the pork pies of existing instant noodles are all
It is dry, mouthfeel of tasting is bad, and some preservatives is added with existing instant noodles, reaches the effect of storage for a long time
Really, so eat after more existing instant noodles, the chemical preservative of addition can cause certain injury to health.
Therefore, it is necessary to a kind of new instant bulk fresh meat instant noodles braised in soy sauce be designed, to solve above-mentioned technical problem.
The content of the invention
For problem present in background technology, it is an object of the invention to provide the instant bulk fresh meat braised in soy sauce of one kind is convenient
Face, reduces the injury to health while improving edible mouthfeel.
The technical proposal of the invention is realized in this way：A kind of instant bulk fresh meat instant noodles braised in soy sauce, including independent bread,
Independent pork pies braised in soy sauce, independent bittern bag, independent dry vegetalbe bag, independent pungent bag, comprehensive dispensing bag, wherein, in the independent bread
Dried noodle is in face or vacuumizes the wet face of packaging, the dried noodle is dried using baking mode and formed, and it is many that independent bread has included tea
The ratio of phenol is 0.2/kg；The independence braises pork pies in soy sauce and includes the ratio of Tea Polyphenols for 0.3-0.5g/kg；The independent bittern
The ratio containing Tea Polyphenols is respectively 0.3g/kg in bag, independent dry vegetalbe bag, independent pungent bag and comprehensive dispensing bag；The face
Face in bag by 75% -85% weight than flour, 15%-25% weight than starch and 2%-3% weight ratio salt with
And the Tea Polyphenols of the ratio is made by mixing and formed, in the flour containing 8%-12% weight than crude protein, the independence
Pork braised in brown sauce in pork pies braised in soy sauce by 80%-90% streaky pork, 40%-60% salt, 10 %-30% rock sugar,
20%-40% yellow rice wine, 5%-15% white sugar, 3%-10% monosodium glutamate, 10%-20 % capsicum part, the eight of 3%-10%
Angle part, 3%-10% cassia barks part are made.
In the above-mentioned technical solutions, the wet face Making programme in the bread is：Dough is made, compound prolong pressure, chopping and makes
Ripple shaping, boiling, cooling down.
In the above-mentioned technical solutions, the dried noodle Making programme in the bread is：Dough is made, compound prolong pressure, chopping and makes
Ripple shaping, boiling, drying and dehydrating, cool.
In the above-mentioned technical solutions, it is described make dough technique be by the weight than flour, starch, salt and tea it is many
Phenol integrates into the not dough containing buck；The compound pressure technique of prolonging is pressed into musculus cutaneus for dough is prolonged；Ripple shaping work is made in the chopping
Skill is that musculus cutaneus is cut into wave strip musculus cutaneus and noodles are cut into；The digesting technoloy is that noodles are entered into ripe in digesting apparatus
Change；The technique that cools is air-dried, and the rapidly drying process is to be dried using baking mode into drying and dehydrating；It is described
The technique that cools is the dried noodles that cool.
In the above-mentioned technical solutions, the Making programme of pork braised in brown sauce is in independence pork pies braised in soy sauce：By the five flower pigs cleaned
Meat steams the stripping and slicing to 7 maturations；It will take out stand-by after the fried filtration of streaky pork block；By white sugar frying fried sugar, with capsicum, rock sugar,
Anise, cassia bark, yellow rice wine together with fried good streaky pork block frying；Streaky pork block Jing Guo frying is added into salt, monosodium glutamate
After seasoning 15-20 minutes processed is simmered with water；Sterilization, which is vacuumized, after packing is packaged into independent pork pies braised in soy sauce.
In the above-mentioned technical solutions, the Tea Polyphenols is extracted from natural plants forms.
In the above-mentioned technical solutions, the thickness of the independent bread inner face is 1.0mm-1.2mm.
In the above-mentioned technical solutions, the starch is dehydrated potato powder.
The instant bulk fresh meat instant noodles braised in soy sauce of the present invention, including independent bread, independent pork pies braised in soy sauce, independent bittern bag, solely
Face in vertical dry vegetalbe bag, independent pungent bag, comprehensive dispensing bag and the Tea Polyphenols being added into each bag, independent bread is dry
Face or the wet face for vacuumizing packaging, dried noodle are dried using baking mode and formed, by being new scarlet by the pork pies improvement of conventional dry
Canton style roast pork bag, improves edible mouthfeel, and dry by flour cake improvement fried in traditional instant noodles for wet face or using baking mode
Dried noodle, it is strong to human body to reduce while be Tea Polyphenols plant antiseptic agent by chemical preservative improvement in traditional instant noodles
The injury of health.
Brief description of the drawings
Fig. 1 is wet face Making programme schematic diagram in independent bread in the present invention；
Fig. 2 is dried noodle Making programme schematic diagram in independent bread in the present invention；
Fig. 3 packs for independent pork braised in brown sauce in the present invention makees schematic flow sheet.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based on this
Embodiment in invention, the every other reality that those of ordinary skill in the art are obtained under the premise of creative work is not made
Example is applied, the scope of protection of the invention is belonged to.
The instant bulk fresh meat instant noodles braised in soy sauce of one kind of the present invention, including independent bread, independent pork pies, independence braised in soy sauce
Bittern bag, independent dry vegetalbe bag, independent pungent bag, comprehensive dispensing bag.
Wherein, the face in the independent bread is dried noodle or the wet face for vacuumizing packaging, and the thickness in face is 1.0mm-
1.2mm.The dried noodle is dried using baking mode and formed, and the ratio that independent bread includes Tea Polyphenols is 0.2/kg；The face
Face in bag by 75%-85% weight than flour, 15%-25% weight than starch and 2%-3% weight ratio salt with
And the Tea Polyphenols of the ratio is made by mixing and formed, and in the flour containing 8%-12% weight than crude protein.Wherein, institute
State starch and select dehydrated potato powder.
If wet face is selected in the face in independent bread, its Making programme is as shown in Figure 1：Dough is made, is combined and is prolonged pressure, cuts
Silk makes ripple shaping, boiling, cooling down；And if dried noodle is selected in the face in independent bread, its Making programme is illustrated in figure 2：
Dough, the compound pressure, chopping of prolonging is made to make ripple shaping, boiling, drying and dehydrating, cool.The following is to above-mentioned wet face or dried noodle
In the detailed description of the specific manufacture craft of each procedure links that is related to：
It is described make dough technique be by the weight than flour, starch, salt integrates into Tea Polyphenols and do not contain buck
Dough；The compound pressure technique of prolonging is pressed into musculus cutaneus for dough is prolonged；The chopping makes ripple moulding process to cut into musculus cutaneus
Wave strip musculus cutaneus is simultaneously cut into noodles；The digesting technoloy is to enter noodles in digesting apparatus to cure；The work that cools
Skill is air-dried, and the rapidly drying process is to be dried using baking mode into drying and dehydrating；The technique that cools is cold
But noodles after cooling and drying.Such technique is fried compared to traditional, is more beneficial for health.
The independence braises pork pies in soy sauce and includes the ratio of Tea Polyphenols for 0.3-0.5g/kg；The independence is braised in soy sauce in pork pies
Pork braised in brown sauce by 80%-90% streaky pork, 40%-60% salt, 10%-30% rock sugar, 20%-40% yellow rice wine,
5%-15% white sugar, 3%-10% monosodium glutamate, 10%-20% capsicum part, 3%-10% anistree part, 3%-10% osmanthus
Skin part is made.It is illustrated in figure 3 in Making programme：Clean streaky pork is steamed into the stripping and slicing to 7 maturations；Pig is spent by five
Take out stand-by after the fried filtration of cube meat；By white sugar frying fried sugar, together with capsicum, rock sugar, anise, cassia bark, yellow rice wine with it is fried good
Streaky pork block frying；After streaky pork block by frying is added into salt, monosodium glutamate seasoning 15-20 minutes processed is simmered with water；Beat
Sterilization, which is vacuumized, after bag is packaged into independent pork pies braised in soy sauce.
Ratio containing Tea Polyphenols in the independent bittern bag, independent dry vegetalbe bag, independent pungent bag and comprehensive dispensing bag
Respectively 0.3g/kg；Above-mentioned Tea Polyphenols is to extract to form from natural plants, to reach corrosion-resistant effect, compared to biography
Chemical preservative in system instant noodles, to reduce the injury to health.
It is with boiling water that papula is soft when edible, outwell water, add independent pork pies braised in soy sauce, independent bittern bag, independent dry vegetalbe bag,
Independent pungent bag, comprehensive dispensing bag, stir edible with chopsticks.Can also be soft by papula with boiling water, water is outwelled, charging is independent braised in soy sauce
Pork pies, independent bittern bag, independent dry vegetalbe bag, independent pungent bag, comprehensive dispensing bag, then increase bubble once, noodle soup are made and eat.
The instant bulk fresh meat instant noodles braised in soy sauce of the present invention, including independent bread, independent pork pies braised in soy sauce, independent bittern bag, solely
Face in vertical dry vegetalbe bag, independent pungent bag, comprehensive dispensing bag and the Tea Polyphenols being added into each bag, independent bread is dry
Face or the wet face for vacuumizing packaging, dried noodle are dried using baking mode and formed, by being new scarlet by the pork pies improvement of conventional dry
Canton style roast pork bag, improves edible mouthfeel, and dry by flour cake improvement fried in traditional instant noodles for wet face or using baking mode
Dried noodle, it is strong to human body to reduce while be Tea Polyphenols plant antiseptic agent by chemical preservative improvement in traditional instant noodles
The injury of health.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God is with principle, and any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (8)
1. a kind of instant bulk fresh meat instant noodles braised in soy sauce, it is characterised in that：Including independent bread, independent pork pies, independent halogen braised in soy sauce
Water bag, independent dry vegetalbe bag, independent pungent bag, comprehensive dispensing bag, wherein, the face in the independent bread is dried noodle or vacuumizes bag
The wet face of dress, the dried noodle is dried using baking mode and formed, and the ratio that independent bread includes Tea Polyphenols is 0.2/kg；It is described
The ratio that independent pork pies braised in soy sauce include Tea Polyphenols is 0.3-0.5g/kg；The independent bittern bag, independent dry vegetalbe bag, independence are peppery
The ratio containing Tea Polyphenols is respectively 0.3g/kg in taste bag and comprehensive dispensing bag；Face in the bread is by 75%-85% weights
Measure the flour of ratio, 15%-25% weight than starch and 2%-3% weight ratio salt and the Tea Polyphenols mixing of the ratio
Be made, in the flour containing 8%-12% weight than crude protein, the independence braise in soy sauce pork pies in pork braised in brown sauce by
80%-90% streaky pork, 40%-60% salt, 10%-30% rock sugar, 20%-40% yellow rice wine, 5%-15%
White sugar, 3%-10% monosodium glutamate, 10%-20% capsicum part, 3%-10% anistree part, 3%-10% cassia barks part make and
Into.
2. instant bulk fresh meat instant noodles braised in soy sauce according to claim 1, it is characterised in that：Wet face system in the bread
It is as flow：Dough is made, compound prolong pressure, chopping and makes ripple shaping, boiling, cooling down.
3. instant bulk fresh meat instant noodles braised in soy sauce according to claim 1, it is characterised in that：Dried noodle system in the bread
It is as flow：Dough, the compound pressure, chopping of prolonging is made to make ripple shaping, boiling, drying and dehydrating, cool.
4. the instant bulk fresh meat instant noodles braised in soy sauce according to Claims 2 or 3, it is characterised in that：The making dough work
Skill be by the weight than flour, starch, salt with Tea Polyphenols integrate into the not dough containing buck；Described be combined prolongs pressure technique
Musculus cutaneus is pressed into for dough is prolonged；The chopping makes ripple moulding process musculus cutaneus is cut into wave strip musculus cutaneus and noodles are cut into；
The digesting technoloy is to enter noodles in digesting apparatus to cure；The technique that cools is air-dried, the rapidly back tender
Skill is to be dried using baking mode into drying and dehydrating；It is described to cool technique for the dried noodles that cool.
5. instant bulk fresh meat instant noodles braised in soy sauce according to claim 1, it is characterised in that：The independence is braised in soy sauce in pork pies
The Making programme of pork braised in brown sauce is：Clean streaky pork is steamed into the stripping and slicing to 7 maturations；It will be taken out after the fried filtration of streaky pork block
It is stand-by；By white sugar frying fried sugar, with fried good streaky pork block frying together with capsicum, rock sugar, anise, cassia bark, yellow rice wine；Will
Streaky pork block by frying simmers 15-20 minutes processed after adding salt, monosodium glutamate seasoning with water；Sterilization vacuumizes packaging after packing
Into independent pork pies braised in soy sauce.
6. instant bulk fresh meat instant noodles braised in soy sauce according to claim 1, it is characterised in that：The Tea Polyphenols from naturally plant
Extract and form in thing.
7. instant bulk fresh meat instant noodles braised in soy sauce according to claim 1, it is characterised in that：The independent bread inner face
Thickness is 1.0mm-1.2mm.
8. instant bulk fresh meat instant noodles braised in soy sauce according to claim 1, it is characterised in that：The starch is potato
Powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710440093.3A CN107223868A (en) | 2017-06-12 | 2017-06-12 | Instant bulk fresh meat instant noodles braised in soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710440093.3A CN107223868A (en) | 2017-06-12 | 2017-06-12 | Instant bulk fresh meat instant noodles braised in soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107223868A true CN107223868A (en) | 2017-10-03 |
Family
ID=59935536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710440093.3A Pending CN107223868A (en) | 2017-06-12 | 2017-06-12 | Instant bulk fresh meat instant noodles braised in soy sauce |
Country Status (1)
| Country | Link |
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| CN (1) | CN107223868A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110637977A (en) * | 2018-11-08 | 2020-01-03 | 孙克明 | Instant noodles with can and ingredients used therein |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1701707A (en) * | 2004-09-30 | 2005-11-30 | 厦门兴盛食品有限公司 | Instant noodles and processing technique thereof |
| CN1849919A (en) * | 2006-05-31 | 2006-10-25 | 刘柏洪 | Bean-curd-sheet instant noodles and processing method |
| CN1989835A (en) * | 2005-12-31 | 2007-07-04 | 张立志 | Big meat bag nutritious instant noodle product |
| CN102871054A (en) * | 2012-10-26 | 2013-01-16 | 江苏长寿集团股份有限公司 | Manufacture process for grilled pork and pig bone noodle |
| CN104770672A (en) * | 2015-05-04 | 2015-07-15 | 陈久成 | Making method of fresh instant noodles and instant noodles made through method |
| CN105077311A (en) * | 2015-09-08 | 2015-11-25 | 马美军 | Preparation method of braised pork in brown sauce |
| CN105876527A (en) * | 2014-12-26 | 2016-08-24 | 梅国威 | New-type instant noodles |
-
2017
- 2017-06-12 CN CN201710440093.3A patent/CN107223868A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1701707A (en) * | 2004-09-30 | 2005-11-30 | 厦门兴盛食品有限公司 | Instant noodles and processing technique thereof |
| CN1989835A (en) * | 2005-12-31 | 2007-07-04 | 张立志 | Big meat bag nutritious instant noodle product |
| CN1849919A (en) * | 2006-05-31 | 2006-10-25 | 刘柏洪 | Bean-curd-sheet instant noodles and processing method |
| CN102871054A (en) * | 2012-10-26 | 2013-01-16 | 江苏长寿集团股份有限公司 | Manufacture process for grilled pork and pig bone noodle |
| CN105876527A (en) * | 2014-12-26 | 2016-08-24 | 梅国威 | New-type instant noodles |
| CN104770672A (en) * | 2015-05-04 | 2015-07-15 | 陈久成 | Making method of fresh instant noodles and instant noodles made through method |
| CN105077311A (en) * | 2015-09-08 | 2015-11-25 | 马美军 | Preparation method of braised pork in brown sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110637977A (en) * | 2018-11-08 | 2020-01-03 | 孙克明 | Instant noodles with can and ingredients used therein |
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Application publication date: 20171003 |
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