CN1095560A - The condiment for instant noodles of producing with fresh vegetable - Google Patents
The condiment for instant noodles of producing with fresh vegetable Download PDFInfo
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- CN1095560A CN1095560A CN93111252A CN93111252A CN1095560A CN 1095560 A CN1095560 A CN 1095560A CN 93111252 A CN93111252 A CN 93111252A CN 93111252 A CN93111252 A CN 93111252A CN 1095560 A CN1095560 A CN 1095560A
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- condiment
- instant
- salt
- fresh vegetable
- vegetable
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Abstract
The invention discloses a kind of is that main material adds the auxotype condiment that starch type of instant carrier, natural condiment containing, slaking vegetable oil and refined salt are produced with fresh vegetables, is suitable for various fried, non-fried instant noodle adapteds.It is to make through cryogrinding, middle temperature is dried powder process, thereby more chlorophyll, the vitamin and natural flavour mountaineous that has kept fresh vegetable, is allowed a choice according to different taste for numerous consumers and obtains adequate nutrition thus with the goods of many variety series.
Description
The present invention relates to the condiment for instant noodles that a fresh vegetable is produced, particularly a kind of auxotype condiment that can form many kinds, seriation is suitable for various fried, non-fried instant noodle adapteds and can be used as daily promptly towards soup stock.
Chlorophyll is present in the cauline leaf of vegetables as a kind of indispensable nutrition more, the contained various vitamins of fresh vegetable often are higher than fruit again, balancedly take in the best mode that these nutrition are maintaining healthies, this is difficult to get both in instant food day by day in vogue.The production and marketing of present domestic instant noodles is risen year by year, and packed face has become the breakfast of numerous families or the staple food of journey, and up to significant improvement not, greasy mouthful problem is especially outstanding but the parcel condiment of its adapted is followed the basic recipe of monosodium glutamate+salt+spice always.Some producers added dried shrimps powder and dehydrated vegetable end in condiment in recent years, can not embody local flavor and nutrition because of its amount little also has.
The purpose of this invention is to provide a kind of auxotype condiment that natural raw and auxiliary material makes that is taken at, be allowed a choice and replenished adequate nutrition according to different taste separately by numerous consumers.As implementing, can be considered the regeneration product of existing condiment for instant noodles.
The available primary raw material of the present invention have celery, leek, garlic sprouts, garlic shoot, Chinese toon, tomato, green pepper, round onions, caraway, green turnip, carrot and potherb mustard totally 12 can eat delicious colza raw, its cultivation and results are stored last all year long.Can guarantee that to its deep development value added by manufacture a part of vegetable grower produces pin to some extent, has positive effect to stablizing agricultural.The production field that can widen the flavouring processing industry also promotes the production and marketing of instant noodles thus.
The present invention takes following mode to finish:
Prescription
Be chosen in the average dry yield 10～40% of fresh vegetables 180～300%(of outdoor normal mature), starch type of instant carrier 10～30%, edible oil 10～20%, natural condiment containing 5～10% and refined salt 30～60% and the required corresponding flavoring of different flavor, but do not use the synthetic interpolation material of any industry.
The technological operation flow process
Slaking edible oil, naturally occurring emulsifying agent add
↓
Raw material choosing wash precrushing-→ grind-→ homogeneous-→ dry powder process-
↑
Flavoring, frozen water, instant carrier add
-→ with the salt homogeneous-→ check-→ packing dispatch from the factory
↑
Ultraviolet disinfection
Precrushing is washed in the raw material choosing
Fresh vegetable is removed withered and yellow aging cauline leaf and root through manually selecting choosing, and solanberry picks broken fruit and the fruit of rotting, and quantitatively cleans silt particle, dirt and residual agricultural chemicals in circulating water in batches.With special-purpose vegetable mincing machine with raw material broken be sheet, section or little bulk.Solanberry must be handled also filtering seed, skin through beater.
Grind homogeneous
Determine discharging fineness, the thick fiber of filtering according to different material and processing request, add flavouring (ginger precrushing, Chinese prickly ash through to boil water and be cooled to 0 ℃～5 ℃) and pre-ripe instant powder carrier synchronously.Add in the slurry after the grinding and be cooled to the edible oil of normal temperature and naturally occurring emulsifying agent through slaking and carry out homogeneous and make it abundant mixing.
Dry powder process
Slurry after using the high-pressure spray-drying device with homogeneous in time drying is fine particle (powdery).Be the loss and the natural flavour mountaineous chance vaporization at high temperature that prevent chlorophyll brown stain and temperature-sensitive vitamin, baking temperature must be controlled between 50 ℃～60 ℃.The powder fineness is not more than 120 orders, moisture content 7～10%.
Sterilize with the salt homogeneous
Dried powder temperature is reduced to room temperature, adds the meticulous salt powder of ormal weight drying, through carry out ultraviolet radiation sterilization after the second homogenate under the flow regime of finished product discharging.
Check
The finished product powder is pressed order of classes or grades at school processing capacity proportional sampling, and check pathogenic flora, harmful heavy metal and persticide residue meet national health index person packing and dispatch from the factory.
Below be that to select leek, tomato, potherb mustard for use be the specific embodiments of main material in the present invention.
Scheme 1
After leek 120kg selects and washes, precrushing is that 2cm section, ginger 1.5kg precrushing are that simmer down to 5kg to boil water is cooled to 2 ℃, amylodextrin 12kg dry blowing and is cooled to normal temperature after 0.5 * 0.5mm fritter, the Chinese prickly ash 1kg rinsing, and these four kinds of material grind (filter screen aperture 1.2mm) slurrying with stepping into colloid mill.Peanut oil 5kg is chilled to normal temperature, sesame oil 2.5kg, edible lecithin 150g and above-mentioned slurry with input high-pressure spray-drying device (electroheating type) after going into the homogenizer homogeneous through 150 ℃ of slakings, and temperature fixes between 50 ℃～60 ℃ (to be determined according to the slurry moisture content).Powder enters from the convection current feed track and stores bucket, and this moment, temperature was reduced to room temperature.Second homogenate can be carried out with the mixer of repacking, add dry meticulous salt powder 20kg and mix, at mixer drain hole and the drop that connects material barrel (between about 1～1.2m) with ultraviolet radiation sterilization.Adopt the sampling in finished product of layering fixed point, promptly get i.e. inspection, emphasis is checked harmful heavy metal, persticide residue and coliform and pathogen.
Scheme 2
Tomato 180kg, pick up and go into beater after selecting wash water, filtering pericarp and seed, ginger 2.5kg, Chinese prickly ash 1kg, amylodextrin 10kg, peanut oil, sesame oil, lecithin amount and all procedures thereof are with scheme 1.
Scheme 3
All materials are with scheme 1 thereafter to remove root potherb mustard 130kg, ginger 2.5kg, Chinese prickly ash 1.5kg(, and only amylodextrin is 12kg).Potherb mustard is selected and is selected to go into behind the wash water boiling water to scald promptly to pull out thoroughly, and cold rinse cooling precrushing is 1.5cm, goes into machine and grinds slurrying, all the other manufacturing procedures and requiring with scheme 1.
Such scheme 1～3 made finished product is 50kg, is packed as the 10g parcel with the associating automatic packaging machine, allocates the bagged instant face into.
Claims (4)
1, the condiment for instant noodles of producing with fresh vegetable is characterized in that selecting for use fresh vegetables 180～300% (average dry yield 10～40%), starch type of instant carrier 10～30%, edible oil 10～20%, natural condiment containing 5～10% and the salt 30～60% of outdoor normal mature to make.
2, according to the described condiment manufacture craft of claim 1, it is characterized in that with select the fresh vegetable that selects behind the wash water behind precrushing, cryogrinding, middle temperature is dried again through with salt, homogeneous and ultraviolet disinfection.
3, according to the described condiment manufacture craft of claim 2, it is characterized in that starch type of instant carrier should add at grinding step, baking temperature must be controlled between 50 ℃～60 ℃.
4,, it is characterized in that ultraviolet disinfection must carry out under the flow regime when the finished product discharging after drying is with the salt homogeneous according to the described condiment manufacture craft of claim 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93111252A CN1095560A (en) | 1993-05-25 | 1993-05-25 | The condiment for instant noodles of producing with fresh vegetable |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93111252A CN1095560A (en) | 1993-05-25 | 1993-05-25 | The condiment for instant noodles of producing with fresh vegetable |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1095560A true CN1095560A (en) | 1994-11-30 |
Family
ID=4989051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93111252A Pending CN1095560A (en) | 1993-05-25 | 1993-05-25 | The condiment for instant noodles of producing with fresh vegetable |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1095560A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088338C (en) * | 1999-06-22 | 2002-07-31 | 张照文 | Method for producing instant dishes steeped with boiled water before eating |
| CN105495519A (en) * | 2015-11-26 | 2016-04-20 | 杨志强 | Healthy instant food seasoning bag and preparation method thereof |
-
1993
- 1993-05-25 CN CN93111252A patent/CN1095560A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1088338C (en) * | 1999-06-22 | 2002-07-31 | 张照文 | Method for producing instant dishes steeped with boiled water before eating |
| CN105495519A (en) * | 2015-11-26 | 2016-04-20 | 杨志强 | Healthy instant food seasoning bag and preparation method thereof |
| CN105495519B (en) * | 2015-11-26 | 2018-09-28 | 杨志强 | A kind of instant food flavouring packet of health and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |