CN107279724A - A kind of non-fried instant noodle and preparation method thereof - Google Patents
A kind of non-fried instant noodle and preparation method thereof Download PDFInfo
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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
Abstract
The present invention relates to a kind of non-fried instant noodle and preparation method thereof, the non-fried instant noodle is integral type structure, and its upper strata is condiment block, and lower floor is flour cake；After the present invention is integrated by the dish for processing the noodles after boiling and kitchenization, it is overall that the new non-fried instant noodle is made using Vacuum Freezing ＆ Drying Technology, it has low fat, rehydration is fast, inhale Tang Xinghao, pure flavor, it is delicious, there is family kitchen conditioning sense, and the advantages of original nutritional ingredient can be retained well, vessel faces product are processed into simultaneously because noodles and dish are combined, boiling water brews 3min i.e. edible, it is convenient and swift, traditional instant noodles have been abandoned when brewing, tear powder bag, sauce bag, the tedious steps such as multiple material bags such as green vegetable bun, time saving and saving packaging material, more environmentally-friendly and health.
Description
Technical field
The invention belongs to field of food, more particularly to a kind of non-fried instant noodle and preparation method thereof.
Background technology
The main component of instant noodles is wheat flour, palm oil, tartar sauce and dehydrated vegetables leaf etc., and it is all composition necessary to supplement human nutrition.Instant noodles because it is delicious, conveniently, from once be born by numerous people welcome and like.Along with the quickening and the raising of rhythm of life of globalization process, instant noodles this can quickly allay one's hunger and increasingly be liked rich in the food of nutrition by people.
Instant noodles can be divided into fried instant noodle and non-fried instant noodle according to the difference of its flour cake drying mode.As rhythm of life accelerates and living standard raising, consumer not merely considers the agility of food, and more aspects begin to focus on the factors such as the health, green, fashion of food.Most consumers have appreciated that fried instant noodle belongs to the efficient and convenient food of high heat, moreover fried instant noodle in flavoring in addition to having larger difference, seriously, therefore, consumer generates weary mood to fried instant noodle for face body processing technology and raw material, mouthfeel homogeneity.
Condiment for instant noodles bag is generally divided into three kinds of seasoning powder bag, sauce bag and vegetables bag, according to instant noodles kind and the difference of taste, and the raw material that production flavor pack is used can be different, but common ground is will to select fresh meat or vegetables.As the pure powder and fresh feed of chicken, pig or beef can be added in its seasoning powder bag, sauce bag, in order to increase its rich in taste and improve its nutrition diversity, part meat reactor product, meat zymolyte or bone extract can be also added.
Three aspects are concentrated mainly on to instant noodles research at present, one is to study the grease how reduced in flour cake, makes its existing excellent mouthfeel, and comprehensive nutrition, the nutritional requirement of low oily low fat are met again.Two be the preparation technology for studying flavor pack, so that preferably retain nutritional ingredient, easy to process, energy-conserving and environment-protective.Three be the eating method for studying faster simple fashion.
CN102084965A discloses a kind of preparation method for facilitating freezer surface, belong to dry face manufacture field, it can effectively solve oil-containing in the noodles of fried drying, the oxidation having during preservation causes the quality decline in face and gone bad, noodles can shrink during heated-air drying, covering weave is hardened, the shortcoming that the absorption speed of noodles declines during rehydration.Its concrete operations is：The saline solution of 35 liters of 4 ° of Baume degrees is added in 100 kilograms of flour, dough sheet is made with general method, thick 1.8 millimeters noodles are cut into No. 11 face knives and boil 15min, soaked 2.5 hours in the aqueous solution of hydrophilic surfactant active's sucrose ester content 0.6% after washing, noodles volume is reached 380%, be divided into 200 grams one piece, slow freezing 3 hours at -35 DEG C, it is dried in vacuo 25 hours under the conditions of 45 DEG C of plate temperature, the millimetres of mercury of vacuum 0.5, obtains facilitating freeze-drying face.
CN1666642A discloses a kind of instant fish noodle and preparation method thereof, and its instant fish noodle composition and mass percent are：Oppress 45-55%, mixed flour 28-34%, egg 6-8%, fine powder konjac glucomannan 0.28-0.32, flavoring 10-14%.Wherein mixed flour is made up of 70%-80% special powder and 20%-30% beans starch；Flavoring is made up of 80%-85% edible oil, 8.5%-13% refined salt, 4-5% monosodium glutamate, 1.5-1.7% fish meat flavor and 0.7%-0.9% pepper powder；Edible oil is preferably the miscella that lard and salad oil respectively account for half.Its preparation method is constituted by preparing fish meat emulsion, face mud, vacuum outgas, shaping curing, cold water cooling, shaping, vacuum freeze drying and the package test processing step such as dispatch from the factory.Zhang Fang et al.《The development of the novel evacuated freeze-drying instant noodles》One text, mainly by using the method for vacuum freeze drying, have developed a kind of new vacuum refrigeration instant noodles, specifically describes manufacture craft, the key points for operation of instant noodles production, determines the critical process and parameter of its processing.
CN103907876A discloses a kind of preparation method of condiment for instant noodles block, although the condiment in instant noodles can be fabricated to block and be encapsulated with instant noodles block into Instant noodle bag by this method, it is more convenient when edible, and it is relatively sanitary, without discarding plastics, safety and environmental protection after eating, but, because each raw material need to be through dewatered drying, thus it can not retain original nutritional ingredient well, it is impossible to realize local flavor naturally with it is fresh.
So far, how to develop a kind of new non-fried instant noodle turns into current urgent problem to be solved.
The content of the invention
To solve the deficiencies in the prior art, the invention provides a kind of new non-fried instant noodle and preparation method thereof.The instant noodles that the present invention is provided have smooth in taste, rehydration are fast, inhale Tang Xinghao, local flavor is natural, pure, delicious, have family kitchen to nurse one's health to feel, and the advantages of original nutritional ingredient can be retained well, integral instant noodles are processed simultaneously because each nutritional ingredient is combined, boiling water brews 3min i.e. edible, it is convenient and swift, traditional instant noodles have been abandoned when brewing, multiple material bags such as powder bag, sauce bag, green vegetable bun are torn, it is time saving and save packaging material, it is more environmentally-friendly.
For up to this purpose, the present invention uses following technical scheme：
In a first aspect, the invention provides a kind of non-fried instant noodle, the non-fried instant noodle is integral type structure, its upper strata is condiment block, and lower floor is flour cake.
The instant noodles of integral type provided by the present invention, it is used is laid in the top of face body, that is, subsurface upper layer material, overall processing shaping by dish part (condiment block).
Relative to using in the prior art by the separated instant noodles of condiment block and flour cake, the instant noodles of the unitary form are more convenient when edible, rehydration and suction Tang Xinghao, local flavor be natural, pure, delicious food, and can retain original nutritional ingredient well.
Rehydration herein is mainly reflected in：When noodles width reaches 1.5-3.5mm, existing condiment block and the separated instant noodles of flour cake in 3min can not rehydration or rehydration time completely it is longer, and use the instant noodles of integral type of the present invention processing can rehydration in 3min；Soup is inhaled to be mainly reflected in：Existing condiment block and the separated instant noodles of flour cake inhale Tang Xingjun within 140%, and use the noodles of the instant noodles of integral type of the present invention processing to inhale soup and can reach more than 180%, that is, being integrally machined the noodles that mode is made using this can well be merged with dish part, reach face vegetable soup unification.
Integral type instant noodles provided by the present invention employ non-fried type, and it can significantly reduce the grease in flour cake, make its existing excellent mouthfeel, and comprehensive nutrition, the nutritional requirement of low oily low fat are met again.
Non-fried instant noodle can be realized by heated-air drying, microwave drying and Vacuum Freezing ＆ Drying Technology in the present invention, preferably Vacuum Freezing ＆ Drying Technology.
The non-fried instant noodle prepared by Vacuum Freezing ＆ Drying Technology has bigger advantage, is mainly reflected in：By Vacuum Freezing ＆ Drying Technology, be conducive to being integrally formed for condiment block and flour cake, make prepared instant noodles when noodles width is up to 3.5mm, can also realize the rehydration in 3min, it is most short to may be implemented in rehydration in 2min；By Vacuum Freezing ＆ Drying Technology, the suction soup of noodles can reach more than 185%, so as to realize merging for noodles and dish well.
Integral instant noodles are processed because the present invention combines each nutritional ingredient, boiling water brews 3min i.e. edible, convenient and swift, has abandoned traditional instant noodles when brewing, tear multiple material bags such as powder bag, sauce bag, green vegetable bun, it is time saving and save packaging material, it is more environmentally-friendly.
According to the present invention, the thickness of the flour cake is 3.0-4.5cm, for example, can be 3.0cm, 3.1cm, 3.3cm, 3.5cm, 3.8cm, 4cm, 4.1cm, 4.3cm or 4.5cm.Due to the limitation of the grammes per square metre in face, its thickness can not be blocked up, otherwise influences the rehydration effect in face.
According to the present invention, the thickness of noodles is 0.8-1.2mm in the flour cake, for example, can be 0.8mm, 0.85mm, 0.9mm, 0.95mm, 1.0mm, 1.05mm, 1.1mm or 1.2mm；The width of noodles is 1.5-3.5mm in the flour cake, for example, can be 1.5mm, 1.6mm, 1.8mm, 2.0mm, 2.2mm, 2.5mm, 2.8mm, 2.9mm, 3.0mm, 3.1mm, 3.2mm, 3.3mm or 3.5mm.
According to the present invention, the thickness of the condiment block is 1-2.5cm, for example, can be 1cm, 1.2cm, 1.5cm, 1.8cm, 2cm, 2.1cm, 2.2cm, 2.3cm or 2.5cm.Due to expecting the limitation of block weight, it is impossible to blocked up, the rehydration effect of noodles is otherwise influenceed.
According to the present invention, the condiment block can be the block structure of the common condiment formation in current this area, but preferably by any one block structure constituted in the tomato egg through frying, stirfried bean curd in hot sauce, minced meat eggplant, fish-flavoured shredded pork or Spicy diced chicken with peanuts.
Heretofore described " the tomato egg through frying " means：Tomato, egg and common seasoning are subjected to frying, block structure is then made into, the process of specific frying is preferably following operation, but is not limited only to this：
The primary raw material of tomato egg has：38-45 parts of tomato, 8-12 parts of egg, 5-8 parts of vegetable oil, 3-5 parts of white granulated sugar, 2-4 parts of edible salt, 1-3 parts of monosodium glutamate, 3-5 parts of green onion, 4-6 parts of garlic, 6-10 parts of cabbage, 2-4 parts of cucurbita pepo.Frying process is：Vegetable oil is heated to 138-162 DEG C, and using it to foregoing each raw material frying 10-30min, cooling.
Heretofore described " stirfried bean curd in hot sauce through frying " means：Bean curd, Chinese prickly ash and common seasoning are subjected to frying, block structure is then made into, the process of specific frying is preferably following operation, but is not limited only to this：
The primary raw material of stirfried bean curd in hot sauce has：35-45 parts of bean curd, 2-3 parts of garlic, 8-10 parts of Chinese prickly ash, 3-4 parts of soy sauce, 25-30 parts of water, beef are broken 20-25 parts, 3-5 parts of thick broad-bean sauce, 1-2 parts of ginger, 1-2 parts of white granulated sugar, 15-20 parts of vegetable oil.Frying process：Vegetable oil is heated to 138-162 DEG C, and using it to foregoing each raw material frying 10-30min, cooling.
Heretofore described " the minced meat eggplant through frying " means：Minced meat, eggplant and common seasoning are subjected to frying, block structure is then made into, the process of specific frying is preferably following operation, but is not limited only to this：
The primary raw material of minced meat eggplant has：30-35 parts of strip eggplant, 5-10 parts of tomato, 3-5 parts of green pepper, 1-2 parts of ginger, 1-2 parts of chilli, 3-5 parts of Pixian bean sauce, 10-15 parts of lean pork, 2-3 parts of Xiaoqinling Nature Reserve, 1-2 parts of green onion, 1-2 parts of garlic, 0.5-1.0 parts of starch, 1-2 parts of edible salt, 1-2 parts of chickens' extract, 15-20 parts of vegetable oil.Frying process：Vegetable oil is heated to 138-162 DEG C, and using it to foregoing each raw material frying 10-30min, cooling.
Heretofore described " fish-flavoured shredded pork through frying " means：Lean pork taken under the spinal column of a hog, agaric, green onion and common seasoning are subjected to frying, block structure is then made into, the process of specific frying is preferably following operation, but is not limited only to this：
The primary raw material of fish-flavoured shredded pork has：20-25 parts of lean pork taken under the spinal column of a hog, 8-12 parts of agaric, 1-2 parts of green onion, 2-3 parts of garlic, 1-2 parts of white granulated sugar, 12-16 parts of winter bamboo shoot, 0.5-1.0 parts of light soy sauce, 0.5-1.0 parts of starch, 1-2 parts of ginger, 3-5 parts of hot red pepper of bubble, 0.5-1.0 parts of vinegar, 1-2 parts of cooking wine, 1-2 parts of water.Frying process：Vegetable oil is heated to 138-162 DEG C, and using it to foregoing each raw material frying 10-30min, cooling.
Heretofore described " Spicy diced chicken with peanuts through frying " means：Chicken breast meat, shelled peanut and common seasoning are subjected to frying, block structure is then made into, the process of specific frying is preferably following operation, but is not limited only to this：
The primary raw material of Spicy diced chicken with peanuts has：25-35 parts of chicken breast meat, 2-3 parts of green onion, 2-3 parts of garlic, 0.5-1 parts of Chinese prickly ash, 1-2 parts of white granulated sugar, 0.5-1.0 parts of starch, 0.5-1.0 parts of edible salt, 5-8 parts of Fried peanuts, 1-2 parts of ginger, 0.5-1.0 parts of chilli, 0.5-1.0 parts of vinegar, 0.5-1.0 parts of dark soy sauce, 1-2 parts of cooking wine, 1-2 parts of water.Frying process：Vegetable oil is heated to 138-162 DEG C, and using it to foregoing each raw material frying 10-30min, cooling.
Second aspect, present invention also offers the preparation method of non-fried instant noodle as described in relation to the first aspect, it is after being integrated by the condiment block for processing the noodles after boiling and kitchenization, integrally to use Vacuum Freezing ＆ Drying Technology, is integrally formed noodles and condiment block and the non-fried instant noodle is made.
The present invention is by using Vacuum Freezing ＆ Drying Technology, by product dehydrate, physical aspect, chemistry and biological condition in freeze-drying process are basically unchanged, material is in sponge cellular after dry, do not produce drying shrinkage, thus it is dry after can keep the volume and shape of raw material, more convenient and quicker when eating, it can soon absorb water, be reduced into the fresh state before doing；Further, since this is instant noodles dewatered thoroughly, prolonged shelf life；The residual moisture of frozen dried food was low, and uniform moisture in its moisture≤8%, and food, bacterium is difficult flourish, and oil content is few, long shelf-life, up to more than 12 months.
According to the present invention, the preparation method of the non-fried instant noodle comprises the following steps：
(1) noodles are pre-processed：Flour material is mixed, and face 10-20min, through calendering, chopping, boiling, be cut into noodles, it is standby；
(2) dish is pre-processed：Dish raw material is cleaned, cutting, it is standby to dish raw material frying 10-30min after vegetable oil is heated；
(3) face product are molded：The noodles segmented are boiled into 100-120s in boiling water, mold bottom is put into after cooling down 5-10s, the good dish of frying is spread to the top of noodles in a mold；
(4) vacuum freeze drying, packaging.
Current existing instant noodles are mostly fried instant noodle, in order to reach the purpose preserved for a long time, by high temperature frying, increase oil content to reduce the activity of water.However, the present invention is by Vacuum Freezing ＆ Drying Technology, the moisture in flour cake can be reached less than 8%, the almost nil purpose of oil content, and the flour cake after vacuum freeze drying, faster, suction soup is more preferable, smooth in taste, good toughness for noodles rehydration.
According to the present invention, step (1) described flour material contains flour and dispensing.
According to the present invention, the flour is any one in wheat flour, cassava modified starch, tapioca, modified potato starch, Gluten or at least two mixture, the preferably mixture of wheat flour, modified potato starch and Gluten, this mixture makes the mouthfeel in face softer tough smooth.
The present invention is by using above-mentioned preferred each group assignment system, and it can farthest improve the smooth degree and biceps of noodles.
According to the present invention, the dispensing is any one in water, monosodium glutamate, edible salt, phosphate, thickener, emulsifying agent or pigment or at least two mixture.
According to the present invention, the flour material includes each component of following parts by weight：70-80 parts of wheat flour, 20-30 parts of modified potato starch, 2.5-5.0 parts of Gluten, 35-38 parts of water, 0.5-2.5 parts of monosodium glutamate, 1.5-2.5 parts of edible salt, 0.2-0.5 parts of phosphate, 0.01-0.05 parts of thickener, 0.01-0.05 parts of emulsifying agent, 0.06-0.12 parts of pigment.
According to the present invention, step (1) described and face time is 10-20min, for example, can be 10min, 11min, 12min, 13min, 14min, 15min, 16min, 17min, 18min, 19min or 20min, preferably 12-15min.
According to the present invention, the thickness of the noodles is 0.8-1.2mm, for example, can be 0.8mm, 0.85mm, 0.9mm, 0.95mm, 1.0mm, 1.05mm, 1.1mm or 1.2mm；The width of noodles is 1.5-3.5mm in the flour cake, for example, can be 1.5mm, 1.6mm, 1.8mm, 2.0mm, 2.2mm, 2.5mm, 2.8mm, 2.9mm, 3.0mm, 3.1mm, 3.2mm, 3.3mm or 3.5mm.
According to the present invention, the time of the boiling is 2-5min, for example, can be 2min, 2.5min, 3min, 3.5min, 4min, 4.5min or 5min；The pressure of the boiling is 0.15-0.30Mpa, for example, can be 0.15Mpa, 0.16Mpa, 0.17Mpa, 0.18Mpa, 0.19Mpa, 0.22Mpa, 0.25Mpa, 0.28Mpa or 0.30Mpa.By using the cooking pressure and time in the present invention, make the more smooth chewiness of noodles.
According to the present invention, step (2) the dish raw material is made up of any one in tomato egg, stirfried bean curd in hot sauce, minced meat eggplant, fish-flavoured shredded pork or Spicy diced chicken with peanuts.
Exemplarily, in the present invention tomato egg, stirfried bean curd in hot sauce, minced meat eggplant, the primary raw material composition of fish-flavoured shredded pork or Spicy diced chicken with peanuts and frying process are as follows：
The primary raw material of heretofore described tomato egg has：38-45 parts of tomato, 8-12 parts of egg, 5-8 parts of vegetable oil, 3-5 parts of white granulated sugar, 2-4 parts of edible salt, 1-3 parts of monosodium glutamate, 3-5 parts of green onion, 4-6 parts of garlic, 6-10 parts of cabbage, 2-4 parts of cucurbita pepo.Frying process is：Vegetable oil is heated to 138-162 DEG C, and using it to foregoing each raw material frying 10-30min, cooling.
The primary raw material of heretofore described stirfried bean curd in hot sauce has：35-45 parts of bean curd, 2-3 parts of garlic, 8-10 parts of Chinese prickly ash, 3-4 parts of soy sauce, 25-30 parts of water, beef are broken 20-25 parts, 3-5 parts of thick broad-bean sauce, 1-2 parts of ginger, 1-2 parts of white granulated sugar, 15-20 parts of vegetable oil.Frying process：Vegetable oil is heated to 138-162 DEG C, and using it to foregoing each raw material frying 10-30min, cooling.
The primary raw material of heretofore described minced meat eggplant has：30-35 parts of strip eggplant, 5-10 parts of tomato, 3-5 parts of green pepper, 1-2 parts of ginger, 1-2 parts of chilli, 3-5 parts of Pixian bean sauce, 10-15 parts of lean pork, 2-3 parts of Xiaoqinling Nature Reserve, 1-2 parts of green onion, 1-2 parts of garlic, 0.5-1.0 parts of starch, 1-2 parts of edible salt, 1-2 parts of chickens' extract, 15-20 parts of vegetable oil.Frying process：Vegetable oil is heated to 138-162 DEG C, and using it to foregoing each raw material frying 10-30min, cooling.
The primary raw material of heretofore described fish-flavoured shredded pork has：20-25 parts of lean pork taken under the spinal column of a hog, 8-12 parts of agaric, 1-2 parts of green onion, 2-3 parts of garlic, 1-2 parts of white granulated sugar, 12-16 parts of winter bamboo shoot, 0.5-1.0 parts of light soy sauce, 0.5-1.0 parts of starch, 1-2 parts of ginger, 3-5 parts of hot red pepper of bubble, 0.5-1.0 parts of vinegar, 1-2 parts of cooking wine, 1-2 parts of water.Frying process：Vegetable oil is heated to 138-162 DEG C, and using it to foregoing each raw material frying 10-30min, cooling.
The primary raw material of heretofore described Spicy diced chicken with peanuts has：25-35 parts of chicken breast meat, 2-3 parts of green onion, 2-3 parts of garlic, 0.5-1 parts of Chinese prickly ash, 1-2 parts of white granulated sugar, 0.5-1.0 parts of starch, 0.5-1.0 parts of edible salt, 5-8 parts of Fried peanuts, 1-2 parts of ginger, 0.5-1.0 parts of chilli, 0.5-1.0 parts of vinegar, 0.5-1.0 parts of dark soy sauce, 1-2 parts of cooking wine, 1-2 parts of water.Frying process：Vegetable oil is heated to 138-162 DEG C, and using it to foregoing each raw material frying 10-30min, cooling.
But in the present invention, raw material for example can be able to be tomato egg, stirfried bean curd in hot sauce, minced meat eggplant, fish-flavoured shredded pork, Spicy diced chicken with peanuts, determine raw material according to specific dish, herein and it is not specially limited.
According to the present invention, dish developed area accounts for the 60-100% of noodles upper surface area in step (3), for example, can be 60%, 65%, 70%, 72%, 75%, 80%, 85%, 90%, 95% or 100%, preferably 80%.
According to the present invention, noodles in step (3) the face product are 80-160 parts by weight, for example can be 80 parts by weight, 90 parts by weight, 100 parts by weight, 105 parts by weight, 110 parts by weight, 120 parts by weight, 130 parts by weight, 140 parts by weight, 150 parts by weight, 155 parts by weight or 160 parts by weight, preferably 130 parts by weight, the dish is 50-140 parts by weight, for example can be 50 parts by weight, 55 parts by weight, 60 parts by weight, 70 parts by weight, 80 parts by weight, 90 parts by weight, 100 parts by weight, 110 parts by weight, 120 parts by weight, 130 parts by weight or 140 parts by weight, preferably 60 parts by weight.
According to the present invention, step (4) described vacuum freeze drying includes：The face product that first step (3) is obtained -35 DEG C of freezing 1-5h in freezer, are then placed in dryness storehouse, are evacuated to below 100Pa, be dried according to following parameter：80 DEG C of dry 5-7h, 70 DEG C of dry 1-4h, 60 DEG C of dry 15-18h.
The present invention uses above-mentioned most preferred vacuum freeze-drying technique, the rehydration of instant noodles can further be improved, boiling water brews 3min and can be used, the local flavor of former dish can also be kept more natural, pure well, and retain its nutriment, food production residuals moisture after this is lyophilized only reaches 6.5%, and storage life can reach 12 months.
Exemplarily, the preparation method of non-fried instant noodle of the present invention, comprises the following steps：
(1) noodles are pre-processed：Flour material is mixed, and face 10-20min, through calendering, chopping, boiling, be cut into noodles, it is standby；
The noodle material is made up of each component of following parts by weight：70-80 parts of wheat flour, 20-30 parts of modified potato starch, 2.5-5.0 parts of Gluten, 35-38 parts of water, 0.5-2.5 parts of monosodium glutamate, 1.5-2.5 parts of edible salt, 0.2-0.5 parts of phosphate, 0.01-0.05 parts of thickener, 0.01-0.05 parts of emulsifying agent, 0.06-0.12 parts of pigment；The thickness of the noodles is 1.0mm, and width is 2.0mm；The time of the boiling is 3min, and pressure is 0.2MPa；
(2) dish is pre-processed：Tomato is cleaned, cutting, it is standby to tomato and egg frying 10-30min after vegetable oil is heated；
(3) face product are molded：The noodles segmented are boiled into 100-120s in boiling water, mold bottom is put into after cooling down 5-10s through cold water, the good tomato egg of frying is layered on to the top of noodles in mould, the developed area of tomato egg accounts for the 80% of noodles upper surface area；Noodles in the face product are 130 parts by weight, and tomato egg is 60 parts by weight；
(4) vacuum freeze drying, packaging：The face product sabot that first step (3) is obtained is placed on -35 DEG C of freezing 5h in freezer, is then placed in dryness storehouse, is evacuated to below 100Pa, is dried according to following parameter：80 DEG C of dry 7h, 70 DEG C of dry 4h, 60 DEG C of dry 15h；It is packaged to be the instant noodles.
Vacuum freeze-drying technique of the present invention is determined according to product triple point in process.Because the materials such as the moisture contained by food and inorganic salts, vitamin, fat, protein coexist, therefore, different food has different triple points, and is below the triple point of pure water.In frozen dried food, it is necessary to which food product is as cold as below corresponding triple point, and remain to whole sublimation process.Otherwise, shade deviation, shrinkage occurs in product, not fluffy, it is difficult to the problems such as rehydration.And the present invention can make the rehydration of instant noodles good, boiling water is brewed 3 minutes by choosing specific cryogenic temperature, time and pressure, you can edible, original color and luster, local flavor and nutrition are remained substantially；Physical aspect in freeze-drying process, chemistry and biological condition are basically unchanged, and material is in sponge cellular after doing, and do not produce drying shrinkage, thus it is dry after can keep the volume and shape of raw material, can soon be absorbed water when edible, be reduced into it is dry before fresh state；The residual moisture of frozen dried food is low, and aqueous uniform in its moisture≤8%, and food, oil content was low, long shelf-life, up to more than 12 months.
Compared with prior art, the present invention at least has the advantages that：
(1) instant noodles provided by the present invention are to process traditional fried instant noodle using vacuum freeze drying mode, so that the rehydration of the instant noodles is good, traditional product noodles width is in more than 3mm, 3min can not rehydration completely, and the product boiling water brews 3min, rehydration effect is good, you can edible, mouthfeel is more preferably, more healthy；The suction soup of noodles can reach more than 180%, so that it is merged well with dish part, reach face vegetable soup unification.
(2) instant noodles provided by the present invention are to combine face and dish, using Vacuum Freezing ＆ Drying Technology, by product dehydrate, physical aspect, chemistry and biological condition in freeze-drying process are basically unchanged, and material is in sponge cellular after doing, and does not produce drying shrinkage, the volume and shape of raw material can be kept after thus doing, more convenient and quicker when edible, can soon absorb water, and be reduced into the fresh state before doing.
(3) it is provided by the present invention instant noodles dewatered thorough, long shelf-life；The residual moisture of frozen dried food is low, and aqueous uniform in its moisture≤8%, and food, oil content was low, long shelf-life, up to more than 12 months.
Brief description of the drawings
Fig. 1 is the schematic diagram of the instant noodles of the present invention.
In figure：1- condiment blocks, 2- flour cakes.
Embodiment
For ease of understanding the present invention, it is as follows that the present invention enumerates embodiment.Understanding is of the invention it will be clearly understood that the embodiment is only to aid in by those skilled in the art, is not construed as the concrete restriction to the present invention.
Embodiment 1
A kind of non-fried instant noodle, its structure are as shown in figure 1, the layer structure with integral type, upper strata is condiment block 1, and lower floor is flour cake 2；The condiment block on upper strata uses the tomato egg through frying, and thickness is 1cm, and lower floor is non-fried instant noodle flour cake, and thickness is 3cm.
The preparation method of the non-fried instant noodle of the present embodiment, is carried out according to the following steps：
(1) wheat flour 80g, modified potato starch 20g, Gluten 5g, edible salt 2g are weighed, sodium pyrophosphate 0.3g, guar gum 0.02g, Gardenia Yellow 0.1g, these raw materials are mixed with 35mL water, and face 12min, through calendering, obtain the dough sheet that thickness is 1.1mm, the noodles that width is 2mm are cut into by the dough sheet chopping, and under 0.2MPa pressure after boiling 3min, it is standby；
(2) 50g tomatoes are weighed, after cleaning, 1.5cm × 1.5cm × 1.5cm bulk are cut into；10g eggs are weighed, are squeezed into bowl, are stirred；Salad oil is heated to 140 DEG C in frying pan, green onion 2g, garlic 4g is added and carries out frying, add tomato and egg, while adding edible salt 2g, monosodium glutamate 2g, white granulated sugar 3g, cabbage 7g and cucurbita pepo 2g, frying 15min, cooling is standby；
(3) noodles segmented in 130g steps (1) are weighed, it is placed in boiling water and boils 120s, mold bottom is put into after cooling 5s, then the good tomato egg of frying in 60g steps (2) is weighed, it is laid in noodles top, its area tiled accounts for the 60% of noodles upper surface area, then sabot；
(4) product after the sabot for obtaining step (3) freezes 5h in freezer at -35 DEG C, is then placed in dryness storehouse, is evacuated to below 100Pa；In dryness storehouse, prior to 80 DEG C at dry 7h, 4h is then dried at 70 DEG C again, 15h is then dried at 60 DEG C, is finally packed, that is, obtains the non-fried instant noodle of the present embodiment.
The fried-free instant noodle's rehydration character that the present embodiment is prepared is good, traditional product noodles width in more than 3mm, 3min can not rehydration completely, and instant noodles product boiling water prepared by the embodiment brews 2.5min, you can edible；Its moisture is 6%, and the shelf-life is 12 months, and the suction soup of noodles is in 200%, the smooth flexible of sensory of noodles.
Embodiment 2
A kind of instant noodles, it is the layer structure of integral type, wherein, the condiment block on upper strata is using the fish-flavoured shredded pork layer through frying, and thickness is 1.2cm, and lower floor is non-fried instant noodle flour cake, and thickness is 3.5cm.
The preparation method of the instant noodles of the present embodiment, is carried out according to the following steps：
(1) noodle material is made up of each component of following parts by weight：75 parts of wheat flour, 30 parts of tapioca, 2.5 parts of Gluten, 35 parts of water, 2.25 parts of salt, 0.3 part of sodium tripolyphosphate, 0.02 part of CMC xanthans, 0.1 part of capsicum red pigment；With face time 12min, sheet thickness 1.0mm, width is 1.5mm, digestion time 3min, cooking pressure 0.2MPa.
(2) griskin 300g, plus edible salt 2g are weighed, cooking wine 10g, starch 3g pickles 10min, winter bamboo shoot 40g, carrot 20g is cleaned into chopping, the agaric 20g choppings being soaked, green pepper 30g cleans stalk and gone
Manadesma, chopping is standby.By agaric silk, sliced carrot and winter bamboo shoot silk blanching are standby, weigh each 5g of green onion, ginger and garlic, ginger garlic cuts foam, green onion cuts chopped spring onion, weigh 15g starch and little water modulation starch water is standby, 30g salad oils are weighed to be put into frying pan and be heated to 140 DEG C, it is put into pickled shredded meat, quickly stir-fry, got out after ripe standby, 15g salad oils are weighed again is heated to 140 DEG C, it is put into thick broad-bean sauce 15, stir-frying goes out chilli oil, lower green onion, ginger and garlic foam, chopped spring onion leaves a part, add edible salt 3g, monosodium glutamate 3g, white granulated sugar 10g, pepper powder 5g, dark soy sauce 10g, light soy sauce 10g, vinegar 10g, plus a little clear water, pour into the starch water mixed up, start extractive.Treat that small powder fries out fragrance, be put into the shredded meat fried, be put into after the bamboo shoot silk scalded, agaric silk, sliced carrot, green pepper silk, continuing to stir-fry uniformly gets out, cooling, standby；
(3) noodles weight is 110 parts, and dish weight is 100 parts.
Soaked before noodles shaping, then dish is uniformly layered on noodles top, accounts for the 100% of noodles upper surface area by 100 DEG C of water temperature, soaking time 120s.
(4) vacuum freeze drying, packaging：Product after the sabot that first step (3) is obtained freezes 5h for -35 DEG C in freezer, is then placed in dryness storehouse, is evacuated to below 100Pa, is dried according to following parameter：80 DEG C of dry 7h, 70 DEG C of dry 4h, 60 DEG C of dry 15h；It is packaged to be the instant noodles.
The instant noodles rehydration that the present embodiment is prepared is good, and its moisture is 6%, and the shelf-life is 12 months；Boiling water brews 3min, you can edible, original color and luster, local flavor and nutrition is remained well, the suction soup of noodles is in 185%, the smooth flexible of sensory of noodles.
Embodiment 3
A kind of instant noodles, it is the layer structure of integral type, wherein, upper strata is the Spicy diced chicken with peanuts layer condiment block through frying, and thickness is 1.5cm, and lower floor is flour cake, and thickness is 4.5cm.
The preparation method of the instant noodles of the present embodiment comprises the following steps：
(1) noodle material is made up of each component of following parts by weight：70 parts of wheat flour, 30 parts of modified potato starch, 5 parts of Gluten, 36 parts of water, 1.5 parts of salt, 0.4 part of disodium hydrogen phosphate, 0.02 part of konjaku powder, 0.1 part of curcumin；With face time 12min, sheet thickness 1.0mm, width is 1.7mm, digestion time 3min, cooking pressure 0.2MPa.
(2) chicken breast meat 250g is weighed, 1.0cm × 1.0cm × 1.0cm bulk is cut into；Weigh pepper powder 5g, egg 50g, cooking wine 10g, starch 20g and be put into bowl and stirred with chicken breast cube meat；Salad oil 20g is added in frying pan and is heated to 140 DEG C, chicken breast meat cubelets are added, big fire stir-fries, turning white with yellowish pink, it is standby to get out, salad oil 15g will be put into frying pan again and be heated to 140 DEG C, be put into chilli 8g, thick broad-bean sauce 30g, be put into appropriate green onion, ginger and garlic piece, band produces fragrance, is put into cooking wine 10g, salt 1g, vinegar 5g, white sugar 10g, chicken essence powder 3g, dark soy sauce 10g, light soy sauce 10g, super good chicken breast meat cubelets are now put into, turns big fire and stir-fries, it is most mediocre to be put into Fried peanuts 50g, stir-fry uniform, cooling is standby；
(3) noodles weight is 120 parts, and dish weight is 90 parts.
Soaked before noodles shaping, then dish is uniformly layered on noodles top, accounts for the 90% of noodles upper surface area by 100 DEG C of water temperature, soaking time 150s.
(4) vacuum freeze drying, packaging：Product after the sabot that first step (3) is obtained freezes 5h for -35 DEG C in freezer, is then placed in dryness storehouse, is evacuated to below 80Pa, is dried according to following parameter：80 DEG C of dry 5h, 70 DEG C of dry 4h, 60 DEG C of dry 18h；It is packaged to be the instant noodles.
The instant noodles rehydration that the present embodiment is prepared is good, and boiling water brews 3min, you can edible, dish remains original color and luster, local flavor and nutrition well；Its moisture is 6.5%, and the shelf-life is 12 months, and the suction soup of noodles is in 185%, the smooth flexible of sensory of noodles.
Embodiment 4
A kind of instant noodles, it is the layer structure of integral type, wherein, upper strata is the minced meat eggplant layer condiment block through frying, and thickness is 2cm, and lower floor is flour cake, and thickness is 3cm.
The preparation method of the instant noodles of the present embodiment comprises the following steps：
(1) noodle material is made up of each component of following parts by weight：78 parts of wheat flour, 20 parts of tapioca, 3 parts of Gluten, 37 parts of water, 1.8 parts of salt, 0.3 part of calgon, 0.02 part of Sodium Polyacrylate, 0.1 part of caramel colorant；With face time 12min, sheet thickness 1.1mm, width is 2mm, digestion time 3min, cooking pressure 0.2MPa.
(2) crust eggplant 300g is weighed, it is cut into the sheet after 2cm and then cuts again standby, weigh lean pork 50g, each 25g of green onion, ginger and garlic, weigh salad oil 300g and enter frying pan, burn to 140 DEG C greatly, the eggplant bar for wrapping up in starch 15g is put into frying pan and fries ripe, drain standby, minced meat is stir-fried to ripe again, dark soy sauce 5g, green onion, ginger and garlic 25g, charging wine 10g is put, edible salt 3g, monosodium glutamate 2g, chicken essence powder 2g, white sugar 5g, clear water 50g is put, big fire is boiled, use water-starch thickening soup, the eggplant bar scalded is put into, big fire is sprinkled into a little green onion end after stir-frying uniformly.Cooling is standby.
(3) noodles weight is 110 parts, and dish weight is 80 parts.
Soaked before noodles shaping, then dish is uniformly layered on noodles top, accounts for the 80% of noodles upper surface area by 100 DEG C of water temperature, soaking time 120s.
(4) vacuum freeze drying, packaging：Product after the sabot that first step (3) is obtained freezes 5h for -35 DEG C in freezer, is then placed in dryness storehouse, is evacuated to below 80Pa, is dried according to following parameter：80 DEG C of dry 5h, 70 DEG C of dry 3h, 60 DEG C of dry 15h；It is packaged to be the instant noodles.
The instant noodles rehydration that the present embodiment is prepared is good, is non-fried instant noodle, and boiling water brews 3min, you can edible, taste is dense, close to the taste and mouthfeel in kitchen；Its moisture is 8%, and the shelf-life is 12 months, and the suction soup of noodles is in 195%, the smooth flexible of sensory of noodles.
Comparative example 1：Compared with Example 1, it uses fried instant noodle flour cake.Its mouthfeel is poor, it is impossible to meet the nutritional requirement of low oily low fat, and its moisture is 6%, and the shelf-life is 6 months.
Comparative example 2：Compared with Example 1, instant noodles are to use split-type structural, i.e. upper strata condiment block and lower floor's flour cake is separated, wherein, upper strata is the tomato egg layer condiment block through frying, and lower floor is flour cake, and only flour cake is processed using Vacuum Freezing ＆ Drying Technology.It needs boiling water to brew more than 3.5min ability edibles, and its moisture is higher than 6%, and the shelf-life is 6 months, and the suction soup of noodles is 140%.
Comparative example 3：Compared with Example 1, the flavor pack of instant noodles is using individually material bag, including powder bag, sauce bag and green vegetable bun.It is required to take each material bag apart before edible, eat it is comparatively laborious, it is not convenient, also not environmentally.
It can be seen from above-described embodiment that instant noodles provided by the present invention are to combine powder bag, sauce bag, the green vegetable bun of traditional instant noodles, managed using family kitchen material, and face is combined, then processed using vacuum freeze drying mode；So that the instant noodles rehydration and suction Tang Xinghao, boiling water brew 3min, you can edible, original color and luster, local flavor and nutrition are remained substantially；Physical aspect of the food in freeze-drying process, chemistry and biological condition are basically unchanged, and material is in sponge cellular after doing, and do not produce drying shrinkage, thus it is dry after can keep the volume and shape of raw material, can soon be absorbed water when edible, be reduced into it is dry before fresh state；The residual moisture of frozen dried food is low, and residual water is uniform in its moisture≤8%, and food, and fatty content is low, and bacterium is difficult flourish, long shelf-life, up on 12 months.
Applicant states that the present invention illustrates the detailed construction feature of the present invention by above-described embodiment, but the invention is not limited in above-mentioned detailed construction feature, that is, does not mean that the present invention has to rely on above-mentioned detailed construction feature and could implemented.Person of ordinary skill in the field is it will be clearly understood that any improvement in the present invention, increase, selection of concrete mode of equivalence replacement and accessory to part selected by the present invention etc., within the scope of all falling within protection scope of the present invention and being open.
The preferred embodiment of the present invention described in detail above; but, the present invention is not limited to the detail in above-mentioned embodiment, in the range of the technology design of the present invention; a variety of simple variants can be carried out to technical scheme, these simple variants belong to protection scope of the present invention.
It is further to note that, each particular technique feature described in above-mentioned embodiment, in the case of reconcilable, can be combined by any suitable means, in order to avoid unnecessary repetition, the present invention no longer separately illustrates to various possible combinations.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to the thought of the present invention, it should equally be considered as content disclosed in this invention.
Claims (10)
1. a kind of non-fried instant noodle, it is characterised in that the non-fried instant noodle is integral type structure, its
Upper strata is condiment block, and lower floor is flour cake.
2. non-fried instant noodle as claimed in claim 1, it is characterised in that the thickness of the flour cake is
3-4.5cm；
Preferably, the thickness of noodles is 0.8-1.2mm in the flour cake；The width of noodles is 1.5-3.5mm.
3. non-fried instant noodle as claimed in claim 1 or 2, it is characterised in that the thickness of the condiment block
Spend for 1-2.5cm；
Preferably, the condiment block is by the tomato egg through frying, stirfried bean curd in hot sauce, minced meat eggplant, with sweet and sour flavor
Any one composition in shredded meat or Spicy diced chicken with peanuts.
4. the preparation method of non-fried instant noodle as described in one of claim 1-3, it is characterised in that pass through
After the condiment block that noodles after boiling and kitchenization are processed is integrated, Vacuum Freezing ＆ Drying Technology is integrally used,
It is integrally formed noodles and condiment block and the non-fried instant noodle is made.
5. preparation method as claimed in claim 4, it is characterised in that comprise the following steps：
(1) noodles are pre-processed：Flour material is mixed, and face 10-20min, through calendering, chopping, steaming
Boil, be cut into noodles, it is standby；
(2) dish is pre-processed：Dish raw material is cleaned, cutting, after vegetable oil is heated, to dish
Raw material frying 10-30min, it is standby；
(3) face product are molded：The noodles segmented are boiled into 100-120s in boiling water, put after cooling down 5-10s
Enter mold bottom, the good dish of frying is spread to the top of noodles in a mold；
(4) vacuum freeze drying, packaging.
6. preparation method as claimed in claim 5, it is characterised in that step (1) described flour material
Contain flour and dispensing；
Preferably, the flour is wheat flour, cassava modified starch, tapioca, potato denaturation shallow lake
In powder, Gluten any one or at least two mixture, preferably wheat flour, potato denaturation form sediment
The mixture of powder and Gluten；
Preferably, the dispensing is water, monosodium glutamate, edible salt, phosphate, thickener, emulsifying agent or pigment
In any one or at least two mixture；
Preferably, the flour material includes each component of following parts by weight：70-80 parts of wheat flour, Ma Ling
20-30 parts of potato converted starch, 2.5-5.0 parts of Gluten, 35-38 parts of water, 0.5-2.5 parts of monosodium glutamate, edible salt
1.5-2.5 parts, 0.2-0.5 parts of phosphate, 0.01-0.05 parts of thickener, 0.01-0.05 parts of emulsifying agent and pigment
0.06-0.12 parts.
7. the preparation method as described in claim 5 or 6, it is characterised in that described in step (1) and face
Time be 12-15min；
Preferably, the thickness of the noodles is 0.8-1.2mm, and width is 1.5-3.5mm；
Preferably, the time of the boiling is 2-5min, and the pressure of boiling is 0.15-0.30Mpa.
8. the preparation method as described in one of claim 5-7, it is characterised in that step (2) described dish
Meat and fish dishes raw material is by any one in tomato egg, stirfried bean curd in hot sauce, minced meat eggplant, fish-flavoured shredded pork or Spicy diced chicken with peanuts
Constitute；
Preferably, dish developed area accounts for the 60-100% of noodles upper surface area in step (3)；
Preferably, the noodles in step (3) the face product are 80-160 parts by weight, preferably 130 weight
Part, dish is 50-140 parts by weight, preferably 60 parts by weight.
9. the preparation method as described in one of claim 5-8, it is characterised in that step (4) is described true
Vacuum freecing-dry includes：The face product that first step (3) is obtained -35 DEG C of freezings 1-5h, Ran Houfang in freezer
Enter in dryness storehouse, be evacuated to below 100Pa, be dried according to following parameter：80 DEG C of dry 5-7h,
70 DEG C of dry 1-4h, 60 DEG C of dry 10-15h.
10. the preparation method as described in one of claim 5-9, it is characterised in that comprise the following steps：
(1) noodles are pre-processed：Flour material is mixed, and face 10-20min, through calendering, chopping, steaming
Boil, be cut into noodles, it is standby；
The noodle material is made up of each component of following parts by weight：70-80 parts of wheat flour, potato denaturation
20-30 parts of starch, 2.5-5.0 parts of Gluten, 35-38 parts of water, 0.5-2.5 parts of monosodium glutamate, edible salt 1.5-2.5
Part, 0.2-0.5 parts of phosphate, 0.01-0.05 parts of thickener, 0.01-0.05 parts of emulsifying agent, pigment 0.06-0.12
Part；The thickness of the noodles is 1.0mm, and width is 2.0mm；The time of the boiling is 3min, pressure
For 0.2MPa；
(2) dish is pre-processed：Tomato is cleaned, cutting, after vegetable oil is heated, to tomato and chicken
Egg frying 10-30min, it is standby；
(3) face product are molded：The noodles segmented are boiled into 100-120s in boiling water, 5-10s is cooled down through cold water
After be put into mold bottom, the good tomato egg of frying is layered on to the top of noodles in mould, the exhibition of tomato egg
Open area accounts for noodles upper surface area 80%；Noodles in the face product are 130 parts by weight, tomato egg
For 60 parts by weight；
(4) vacuum freeze drying, packaging：The face product sabot that first step (3) is obtained is placed in freezer -35 DEG C
5h is freezed, is then placed in dryness storehouse, is evacuated to below 100Pa, be dried according to following parameter：
80 DEG C of dry 7h, 70 DEG C of dry 4h, 60 DEG C of dry 15h；It is packaged to be the instant noodles.
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Cited By (12)
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| CN108041448A (en) * | 2017-12-08 | 2018-05-18 | 安徽三兄弟薯业有限责任公司 | A kind of vinegar-pepper non-fried instant noodle |
| CN108208570A (en) * | 2017-12-08 | 2018-06-29 | 安徽三兄弟薯业有限责任公司 | A kind of tomato egg instant noodles |
| CN109393472A (en) * | 2018-11-07 | 2019-03-01 | 青岛明月海藻集团有限公司 | A kind of seaweed instant noodles low in calories and preparation method thereof |
| CN110250426A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of production method of non-fried instant noodle |
| CN110250428A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of processing method of non-fried instant noodle |
| CN110250427A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and its processing method |
| CN111134278A (en) * | 2018-11-05 | 2020-05-12 | 白象食品股份有限公司 | Fabric-in-one non-fried instant noodles and preparation method thereof |
| CN111772099A (en) * | 2019-04-03 | 2020-10-16 | 白象食品股份有限公司 | Sandwich surface body and manufacturing method thereof |
| CN111772100A (en) * | 2020-08-06 | 2020-10-16 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Preparation method of whole-tea non-fried salad instant noodles |
| CN113057338A (en) * | 2021-04-27 | 2021-07-02 | 四川森态源生物科技有限公司 | Rhizoma Amorphophalli instant noodles for promoting enterokinesia and its preparation method |
| CN113575849A (en) * | 2021-07-23 | 2021-11-02 | 福清市温福食品有限公司 | Processing technology of freeze-dried instant noodles |
| CN114680283A (en) * | 2022-01-21 | 2022-07-01 | 蔡鹏鹏 | Tasty freeze-dried instant noodles and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108041448A (en) * | 2017-12-08 | 2018-05-18 | 安徽三兄弟薯业有限责任公司 | A kind of vinegar-pepper non-fried instant noodle |
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| CN111134278A (en) * | 2018-11-05 | 2020-05-12 | 白象食品股份有限公司 | Fabric-in-one non-fried instant noodles and preparation method thereof |
| CN109393472A (en) * | 2018-11-07 | 2019-03-01 | 青岛明月海藻集团有限公司 | A kind of seaweed instant noodles low in calories and preparation method thereof |
| CN111772099A (en) * | 2019-04-03 | 2020-10-16 | 白象食品股份有限公司 | Sandwich surface body and manufacturing method thereof |
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| CN110250427A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and its processing method |
| CN111772100A (en) * | 2020-08-06 | 2020-10-16 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Preparation method of whole-tea non-fried salad instant noodles |
| CN113057338A (en) * | 2021-04-27 | 2021-07-02 | 四川森态源生物科技有限公司 | Rhizoma Amorphophalli instant noodles for promoting enterokinesia and its preparation method |
| CN113575849A (en) * | 2021-07-23 | 2021-11-02 | 福清市温福食品有限公司 | Processing technology of freeze-dried instant noodles |
| CN114680283A (en) * | 2022-01-21 | 2022-07-01 | 蔡鹏鹏 | Tasty freeze-dried instant noodles and preparation method thereof |
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Effective date of registration: 20190410 Address after: 055350 Dongfang Food City Industrial Park, Longyao County, Xingtai City, Hebei Province Applicant after: Jinmailang flour products Co. Ltd. Address before: 055350 Xifan Village, Longyao County, Xingtai City, Hebei Province Applicant before: Jinmailang Food Co., Ltd. |
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Address after: No.1, Hualong street, Xingtai high tech Industrial Development Zone (Longyao food town), Xingtai City, Hebei Province Applicant after: Jinmailang Food Co., Ltd Address before: 055350 Dongfang Food City Industrial Park, Longyao County, Xingtai City, Hebei Province Applicant before: JINMAILANG NOODLE Co.,Ltd. |