CN107744094A - A kind of preparation method of the fragility fried instant noodle excellent with protecting fragility - Google Patents
A kind of preparation method of the fragility fried instant noodle excellent with protecting fragility Download PDFInfo
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- CN107744094A CN107744094A CN201711216925.XA CN201711216925A CN107744094A CN 107744094 A CN107744094 A CN 107744094A CN 201711216925 A CN201711216925 A CN 201711216925A CN 107744094 A CN107744094 A CN 107744094A
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- fragility
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- instant noodles
- boiling
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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
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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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Abstract
The present invention discloses a kind of preparation method of fragility fried instant noodle excellent with protecting fragility, and the preparation method of the fragility fried instant noodle excellent with protecting fragility includes：Fried, air-dried with face, nitrogen boiling, ultrasonic vibration, four big steps, primary operational flow is：Weigh 50 parts of water, 1.5 parts of salt, 15 parts of egg, be added in 55 parts of flour, stirring rubbing obtains dough；Conventionally dough is prepared into dough for instant noodles by the conventional preparation method of face flour cake, and cooked cake is obtained by nitrogen boiling is poured in flour cake placement steamer；By cooked cake, frying, frying finish under the conditions of ultrasonic vibration again, lead to N2Cyclic drying, obtain finished product；The instant noodles obtained by preparation method disclosed by the invention have higher fragility, taste good.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of preparation side of fragility fried instant noodle excellent with protecting fragility
Method.
Background technology
As rhythm of life acceleration and growth in the living standard, consumer not merely consider the agility of food, start to close
Note the factors such as health and the high nutrition of food.Increasing young man is due to working principle, lunch or dinner selection
Instant noodles.Instant noodles, also known as instant noodles, bubble face, cup face, it is that a kind of can be blanched edible face system with hot water within the short time and eat
Product.Instant noodles are to carry out boiling, frying by the noodles come out to chopping, and fixed processing is formed, brewed before edible with boiling water, side
Just corresponding seasoning material is also equipped with face, when eating face, noodles heating is brewed out, seasoning material dissolved, in 3~5min
It can eat.Nowadays the various brands of in the market, the instant noodles of various tastes are favored by major businessman, can from supermarket to retail shop
See its trace, its sales volume is also to increase year by year.2000, the bag of world's instant noodles production 50,000,000,000, the production of China's Mainland instant noodles
Measure and wrapped for 19,000,000,000, account for the 35% of the world, turn into the most country of world's instant noodles total sales volume." Chef Kang " instant noodles
Sales volume, exceed the total sales volume in the Japan whole nation.2005 and 2006 continuous 2 years, and instant noodles market shows good growth
Situation.327.9 ten thousand tons of instant noodles yield in 2005, increasing by 18.6% on a year-on-year basis, instant noodles yield in 2006 has reached ten thousand tons of 43l,
Increase by 31.47% on a year-on-year basis, counted according to CHINESE INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY Flour product branch, China instant noodle enterprise meets with
Afterwards, China instant noodle yield, the output value in 2007 still increase by a fairly big margin " the price disturbance " that in July, 2006, collective appreciated,
Yield 48,900,000,000 is wrapped, 35,700,000,000 yuans of the output value, respectively than rising 6.67% and 15.04%, the production of instant noodles upper one year
Amount has accounted for the half of Gross World Product.
However, current market sales of instant noodles raw material are relatively simple, the fragility of instant noodles is poor and mouthfeel compared with
Difference, and lack nutrition, if China Patent No. is CN201210115079.3, open one kind " making side of anthocyanin instant noodles
Method ", what the preparation method obtained facilitates flour nutrition more single, and mouthfeel is poor, and the flour cake fragility being prepared is little, hot water leaching
Finish the time length that comprehensive cake scatters, and noodles easy fracture.
The content of the invention
(1) technical problem solved
For above-mentioned the shortcomings of the prior art, the present invention provides a kind of fragility the fried instant noodle excellent with protecting fragility
Preparation method, obtain instant noodles by the technological means of the present invention there is preferable fragility, edible taste good.
(2) technical scheme
To realize object above, the present invention is achieved by the following technical programs:
A kind of preparation method of fragility fried instant noodle excellent with protecting fragility, comprises the following steps：
And face (1)：Weigh 50 parts of water, 1.5 parts of salt, 15 parts of egg, be added in 55 parts of flour, stirring is rubbed
To dough, dough ultrasonic vibration 30-50min；
(2) nitrogen boiling：Conventionally the dough in step (1) is prepared into instant noodles by the conventional preparation method of face flour cake
Flour cake, then flour cake is placed into boiling in steamer, the temperature of boiling is 112~116 DEG C, and time of boiling is 1~2h, during boiling
Nitrogen is poured in pot, the oxygen in pot is driven away, obtains instant noodles cooked cake；
(3) ultrasonic vibration is fried：By the instant noodles cooked cake in step (2) under the conditions of ultrasonic vibration fried 30-
45min, the temperature for controlling frying is 95~105 DEG C, obtains instant noodles semi-finished product；
(4) dry：Instant noodles in step (3) are placed in N2Lead to N in circulation drying equipment2Cyclic drying, obtain finished product.
Preferably, the dough ultrasonic vibration time in the step (1) is 45min.
Preferably, the temperature of boiling is 116 DEG C in the step (2).
Preferably, the deep-fat frying time in (3) by step is 45min.
Preferably, the frying temperature in the step (3) is 102 DEG C.
To prepare the preferable instant noodles of above-mentioned fragility, the present invention provides a kind of N2Circulation drying equipment, including drying box and
Air blower；Case lid is provided with the top of the drying box, bottom is provided with multilayer insulating panel vertically upward；It is near on the left of the casing of the drying box
Bottom is provided with the first air inlet pipe, and the body of the first air inlet pipe is provided with the first intake valve, nearly top and nearly bottom on the right side of casing
Be respectively equipped with the 3rd escape pipe and the second escape pipe, be respectively equipped with the body of the 3rd escape pipe and the second escape pipe corresponding to the
Three air outlet valves and the second air outlet valve；The drying box is provided with drier, and drier is located at outside casing, and passes through breather pipe and
Three escape pipes connect；Molecular sieve is provided with the drier；The air blower is entered with drier and first respectively by breather pipe
Tracheae connects.
Beneficial effect
1st, the preparation method of a kind of fragility fried instant noodle excellent with protecting fragility, the frying being prepared by this method
Instant noodles fragility is high, and crisp number is evaluated after consumer is edible and accounts for 95%-99%, and common instant noodles valency on the market
Crisp number only accounts for 85%.
2nd, fragility includes with protecting the preparation method of the excellent fried instant noodle of fragility and face, nitrogen boiling, ultrasonic vibration oil
Fried, air-dried, wherein nitrogen boiling so that during steaming face, reduce oxygen in pot, protect in flour nutriment not by oxygen
Change and destroy, the fragility of instant noodles is able to maintain that；Make fried obtained instant noodles fragility more preferable by ultrasonic vibration frying.In frying
During, under the high temperature conditions, the Brownian movement of flour molecule accelerates flour, now gives ultrasonic vibration, the energy of molecular motion
Amount further increase, motion hasten to further speed up, and the interaction between molecule is strengthened, and the space between flour cake molecule increases
Add, so as to increase the fluffy degree of flour cake, and because space is based on caused by molecular motion, therefore the fluffy degree of flour cake will not
It is too big, and fragility can be improved.And conventional method improves fluffy degree by adding leavening agent, but add material point after leavening agent
Spacing between son is excessive, and hardness and fragility and other effects are lost after obtaining fluffy effect, vibrates frying method using ultra micro
It is capable of the increase flour cake intermolecular distance of appropriateness, while can ensures not lose fragility.Pass through N2Cyclic drying substitute it is traditional from
So drying, it dries speed faster, meanwhile, it is passed through N2The moisture around flour cake can be driven away afterwards, avoid flour cake from absorbing water, fragility
Decline, be passed through N2Drive air away, Bacteria destroyed flour cake in air can be avoided to produce harmful metabolite.Pass through step
Suddenly the technical scheme of (1)-(4), obtained instant noodles fragility are preferable.
Brief description of the drawings
Fig. 1 is N in the present invention2The structural representation of circulation drying equipment；
In figure：1- dividing plates, 2- driers, 3- air blowers, 4- drying boxes, the air inlet pipe of 401- first, the escape pipes of 402- second,
The escape pipes of 403- the 3rd.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making
The every other embodiment obtained under the premise of creative work, belongs to the scope of protection of the invention.
Embodiment 1:
A kind of preparation method of fragility fried instant noodle excellent with protecting fragility, comprises the following steps：
And face (1)：Weigh 40 parts of water, 2 parts of salt, 15 parts of egg, be added in 70 parts of flour, stirring rubbing obtains face
Group, dough ultrasonic vibration 45min；
(2) nitrogen boiling：Conventionally the dough in step (1) is prepared into instant noodles by the conventional preparation method of face flour cake
Flour cake, then flour cake is placed into boiling in steamer, the temperature of boiling is 116 DEG C, and time of boiling is 2h, is poured in pot during boiling
Nitrogen, drive the oxygen in pot away, obtain instant noodles cooked cake；
(3) ultrasonic vibration is fried：Fried 45min, control under the conditions of ultrasonic vibration by the instant noodles cooked cake in step (2)
The fried temperature of liquefaction is 105 DEG C, obtains instant noodles semi-finished product；
(4) dry：Instant noodles in step (3) are placed in N2Lead to N in circulation drying equipment2Cyclic drying, obtain finished product.
Embodiment 2:
A kind of preparation method of fragility fried instant noodle excellent with protecting fragility, comprises the following steps：
And face (1)：50 parts of water, 1.5 parts of salt, 3 parts of egg are weighed, is added in 50 parts of flour, stirring rubbing obtains
Dough, dough ultrasonic vibration 50min；
(2) nitrogen boiling：Conventionally the dough in step (1) is prepared into instant noodles by the conventional preparation method of face flour cake
Flour cake, then flour cake is placed into boiling in steamer, the temperature of boiling is 116 DEG C, and time of boiling is 1h, is poured in pot during boiling
Nitrogen, drive the oxygen in pot away, obtain instant noodles cooked cake；
(3) ultrasonic vibration is fried：Fried 30min, control under the conditions of ultrasonic vibration by the instant noodles cooked cake in step (2)
The fried temperature of liquefaction is 105 DEG C, obtains instant noodles semi-finished product；
(4) dry：Instant noodles in step (3) are placed in N2Lead to N in circulation drying equipment2Cyclic drying, obtain finished product.
Embodiment 3:
A kind of preparation method of fragility fried instant noodle excellent with protecting fragility, comprises the following steps：
And face (1)：47 parts of water, 1.7 parts of salt, 25 parts of egg are weighed, is added in 60 parts of flour, stirring is rubbed
To dough, dough ultrasonic vibration 50min；
(2) nitrogen boiling：Conventionally the dough in step (1) is prepared into instant noodles by the conventional preparation method of face flour cake
Flour cake, then flour cake is placed into boiling in steamer, the temperature of boiling is 116 DEG C, and time of boiling is 1h, is poured in pot during boiling
Nitrogen, drive the oxygen in pot away, obtain instant noodles cooked cake；
(3) ultrasonic vibration is fried：Fried 40min, control under the conditions of ultrasonic vibration by the instant noodles cooked cake in step (2)
The fried temperature of liquefaction is 105 DEG C, obtains instant noodles semi-finished product；
(4) dry：Instant noodles in step (3) are placed in N2Lead to N in circulation drying equipment2Cyclic drying, obtain finished product.
Embodiment 4:
A kind of preparation method of fragility fried instant noodle excellent with protecting fragility, comprises the following steps：
And face (1)：55 parts of water, 1.7 parts of salt, 15 parts of egg are weighed, is added in 40 parts of flour, stirring is rubbed
To dough, dough ultrasonic vibration 50min；
(2) nitrogen boiling：Conventionally the dough in step (1) is prepared into instant noodles by the conventional preparation method of face flour cake
Flour cake, then flour cake is placed into boiling in steamer, the temperature of boiling is 113 DEG C, and time of boiling is 1h, is poured in pot during boiling
Nitrogen, drive the oxygen in pot away, obtain instant noodles cooked cake；
(3) ultrasonic vibration is fried：Fried 40min, control under the conditions of ultrasonic vibration by the instant noodles cooked cake in step (2)
The fried temperature of liquefaction is 105 DEG C, obtains instant noodles semi-finished product；
(4) dry：Instant noodles in step (3) are placed in N2Lead to N in circulation drying equipment2Cyclic drying, obtain finished product.
Embodiment 5:
A kind of preparation method of fragility fried instant noodle excellent with protecting fragility, comprises the following steps：
And face (1)：55 parts of water, 1.7 parts of salt, 15 parts of egg are weighed, is added in 40 parts of flour, stirring is rubbed
To dough, dough ultrasonic vibration 45min；
(2) nitrogen boiling：Conventionally the dough in step (1) is prepared into instant noodles by the conventional preparation method of face flour cake
Flour cake, then flour cake is placed into boiling in steamer, the temperature of boiling is 116 DEG C, and time of boiling is 1h, is poured in pot during boiling
Nitrogen, drive the oxygen in pot away, obtain instant noodles cooked cake；
(3) ultrasonic vibration is fried：Fried 45min, control under the conditions of ultrasonic vibration by the instant noodles cooked cake in step (2)
The fried temperature of liquefaction is 102 DEG C, obtains instant noodles semi-finished product；
(4) dry：Instant noodles in step (3) are placed in N2Lead to N in circulation drying equipment2Cyclic drying, obtain finished product.
Embodiment 6:
A kind of preparation method of fragility fried instant noodle excellent with protecting fragility, comprises the following steps：
And face (1)：59 parts of water, 1.9 parts of salt, 18 parts of egg are weighed, is added in 48 parts of flour, stirring is rubbed
To dough, dough ultrasonic vibration 45min；
(2) nitrogen boiling：Conventionally the dough in step (1) is prepared into instant noodles by the conventional preparation method of face flour cake
Flour cake, then flour cake is placed into boiling in steamer, the temperature of boiling is 116 DEG C, and time of boiling is 1h, is poured in pot during boiling
Nitrogen, drive the oxygen in pot away, obtain instant noodles cooked cake；
(3) ultrasonic vibration is fried：Fried 45min, control under the conditions of ultrasonic vibration by the instant noodles cooked cake in step (2)
The fried temperature of liquefaction is 102 DEG C, obtains instant noodles semi-finished product；
(4) dry：Instant noodles in step (3) are placed in N2Lead to N in circulation drying equipment2Cyclic drying, obtain finished product.
Embodiment 7:
Fig. 1 shows the N of the present invention2Circulation drying equipment structural representation, including drying box 4 and air blower 3, dry
The top of case 4 is provided with case lid, and bottom is provided with multilayer insulating panel 1 vertically upward, opening case lid, by the instant noodles in step (3) be placed in every
On plate 1, nearly bottom is provided with the first air inlet pipe 401 on the left of the casing of drying box 4, and the body of the first air inlet pipe 401 is provided with first
Intake valve, nearly top and nearly bottom on the right side of casing are respectively equipped with the 3rd escape pipe 403 and the second escape pipe 402, the 3rd outlet
3rd air outlet valve and the second air outlet valve corresponding to being respectively equipped with the body of the escape pipe 402 of pipe 403 and second.Drying box 4 is set
There is drier 2, drier 2 is located at outside casing, and is connected by breather pipe with the 3rd escape pipe 403, and molecule is provided with drier 2
Sieve, air blower 3 are connected with the air inlet pipe 401 of drier 2 and first respectively by breather pipe.Instant noodles in step (3) are placed in
On dividing plate, the first intake valve and the second air outlet valve are opened, by external N2Source is switched in the first air inlet pipe 401, toward drying box 4
Interior logical N2, N2Oxygen in drying box 4 and steam are discharged from the second escape pipe 402, drain oxygen and steam in drying box 4
Afterwards, the second air outlet valve is closed, continues to be passed through N in toward drying box 42, until being full of N in drying box 42, the first intake valve is closed, will
First air inlet pipe 401 connects with air blower 3, now, first opens the second air outlet valve and the first air outlet valve, then opens air blower 3, drum
Blower fan 3 makes the N in drying box 42Circulation, N2By instant noodles surface, the steam in flour cake is brought into drier 2, in drying
In device 2 under the suction-operated of molecular sieve, steam is adsorbed, due to N2Circulation, therefore, the steam on instant noodles is constantly by molecular sieve
Absorption, until the steam on instant noodles is completely adsorbed.Instant noodles are dried through the above way, make the side being dried to obtain
Just face fragility is higher.
For the implementation result of the checking present invention, the bubble face that the above embodiment of the present invention 1~6 is prepared carries out crisp
Property checking, bubble face that embodiment 1~6 is prepared carries out sensory test with instant noodles on the market.Invite 700 consumption
Person, 7 groups are randomly divided into, sensory test is just carried out to the aspect of embodiment 1-6 and control group, mouthfeel is divided into crisp, general, not crisp
Three Estate, overall evaluation data such as following table：
The instant noodles sensory test of 1 embodiment of table 1~6
By table 1 understand fried instant noodle disclosed by the invention compared with market sale the brittle mouthfeel of common instant noodles compared with
It is good.
It should be noted that herein, such as first and second or the like relational terms are used merely to a reality
Body or operation make a distinction with another entity or operation, and not necessarily require or imply and deposited between these entities or operation
In any this actual relation or order.Moreover, term " comprising ", "comprising" or its any other variant are intended to
Nonexcludability includes, so that process, method, article or equipment including a series of elements not only will including those
Element, but also the other element including being not expressly set out, or it is this process, method, article or equipment also to include
Intrinsic key element.In the absence of more restrictions, the key element limited including sentence "including a ...", it is not excluded that
Other identical element in the process including the key element, method, article or equipment also be present.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations, although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those within the art that:It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (6)
1. the preparation method of a kind of fragility fried instant noodle excellent with protecting fragility, it is characterised in that comprise the following steps：
And face (1)：Weigh 50 parts of water, 1.5 parts of salt, 15 parts of egg, be added in 55 parts of flour, stirring rubbing obtains face
Group, dough ultrasonic vibration 30-50min；
(2) nitrogen boiling：Conventionally the dough in step (1) is prepared into instant noodles face by the conventional preparation method of face flour cake
Cake, then flour cake is placed into boiling in steamer, the temperature of boiling is 112~116 DEG C, and time of boiling is 1~2h, during boiling in pot
Nitrogen is poured, drives the oxygen in pot away, obtains instant noodles cooked cake；
(3) ultrasonic vibration is fried：Fried 30-45min, control under the conditions of ultrasonic vibration by the instant noodles cooked cake in step (2)
The fried temperature of liquefaction is 95~105 DEG C, obtains instant noodles semi-finished product；
(4) dry：Instant noodles in step (3) are placed in N2Lead to N in circulation drying equipment2Cyclic drying, obtain finished product.
2. the preparation method of the fragility according to claim 1 fried instant noodle excellent with protecting fragility, it is characterised in that institute
It is 45min to state the dough ultrasonic vibration time in step (1).
3. the preparation method of the fragility according to claim 1 fried instant noodle excellent with protecting fragility, it is characterised in that institute
The temperature for stating the boiling in step (2) is 116 DEG C.
4. the preparation method of the fragility according to claim 1 fried instant noodle excellent with protecting fragility, it is characterised in that institute
It is 45min to state the deep-fat frying time in step (3).
5. the preparation method of the fragility according to claim 1 fried instant noodle excellent with protecting fragility, it is characterised in that institute
It is 102 DEG C to state the frying temperature in step (3).
A kind of 6. N2Circulation drying equipment, it is characterised in that including drying box and air blower；Case lid is provided with the top of the drying box,
Bottom is provided with multilayer insulating panel vertically upward；Nearly bottom is provided with air inlet pipe, the pipe of the first air inlet pipe on the left of the casing of the drying box
Body is provided with the first intake valve, and the nearly top and nearly bottom on the right side of casing are respectively equipped with the 3rd escape pipe and the second escape pipe, the
3rd air outlet valve and the second air outlet valve corresponding to being respectively equipped with the body of three escape pipes and the second escape pipe；The drying box is set
Drier is equipped with, drier is located at outside casing, and is connected by breather pipe with the 3rd escape pipe；Molecule is provided with the drier
Sieve；The air blower is connected with drier and the first air inlet pipe respectively by breather pipe.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711216925.XA CN107744094B (en) | 2017-11-28 | 2017-11-28 | Preparation method of fried instant noodles with excellent brittleness and crispness keeping performance |
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| CN201711216925.XA CN107744094B (en) | 2017-11-28 | 2017-11-28 | Preparation method of fried instant noodles with excellent brittleness and crispness keeping performance |
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| CN107744094B CN107744094B (en) | 2021-04-09 |
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|---|---|---|---|---|
| CN1140559A (en) * | 1996-01-15 | 1997-01-22 | 吴家模 | Process and apparatus for producing instant noodles |
| CN1142898A (en) * | 1995-08-14 | 1997-02-19 | 明星食品株式会社 | Process for manufacturing dehydrated instant-noodles |
| CN1475169A (en) * | 2003-07-07 | 2004-02-18 | 程显峰 | Food vacuum dehydration and nitrogen filling technology |
| WO2010055860A1 (en) * | 2008-11-12 | 2010-05-20 | 日清食品ホールディングス株式会社 | Method for producing instant noodles dried by hot air stream at high temperature |
| CN103141766A (en) * | 2013-04-02 | 2013-06-12 | 广东锦丰实业有限公司 | Healthy instant noodles with low oil content and preparation method thereof |
| CN103284071A (en) * | 2013-05-17 | 2013-09-11 | 新疆大学 | Preparation method of fried instant noodle with good brittleness and good brittleness keeping performance |
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| CN205512019U (en) * | 2015-10-30 | 2016-08-31 | 湖南省粮油科学研究设计院 | Novel nitrogen protection stores up grain device |
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2017
- 2017-11-28 CN CN201711216925.XA patent/CN107744094B/en active Active
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|---|---|---|---|---|
| CN1142898A (en) * | 1995-08-14 | 1997-02-19 | 明星食品株式会社 | Process for manufacturing dehydrated instant-noodles |
| CN1140559A (en) * | 1996-01-15 | 1997-01-22 | 吴家模 | Process and apparatus for producing instant noodles |
| CN1475169A (en) * | 2003-07-07 | 2004-02-18 | 程显峰 | Food vacuum dehydration and nitrogen filling technology |
| WO2010055860A1 (en) * | 2008-11-12 | 2010-05-20 | 日清食品ホールディングス株式会社 | Method for producing instant noodles dried by hot air stream at high temperature |
| CN103141766A (en) * | 2013-04-02 | 2013-06-12 | 广东锦丰实业有限公司 | Healthy instant noodles with low oil content and preparation method thereof |
| CN103284071A (en) * | 2013-05-17 | 2013-09-11 | 新疆大学 | Preparation method of fried instant noodle with good brittleness and good brittleness keeping performance |
| CN105533393A (en) * | 2014-10-28 | 2016-05-04 | 吕艳 | Method for processing food by using liquid nitrogen |
| CN205512019U (en) * | 2015-10-30 | 2016-08-31 | 湖南省粮油科学研究设计院 | Novel nitrogen protection stores up grain device |
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| CN107744094B (en) | 2021-04-09 |
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