CN110269189A - A kind of method for production of instant noodles - Google Patents
A kind of method for production of instant noodles Download PDFInfo
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- CN110269189A CN110269189A CN201910686489.5A CN201910686489A CN110269189A CN 110269189 A CN110269189 A CN 110269189A CN 201910686489 A CN201910686489 A CN 201910686489A CN 110269189 A CN110269189 A CN 110269189A
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- Life Sciences & Earth Sciences (AREA)
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Abstract
A kind of method for production of instant noodles, steps are as follows: step 1, the preparation of noodles, select molding noodles be evaporated it is dry after, pack；Step 2, the preparation of soup stock selects pork mushroom chicken to clean up spare, and washed pork is processed into meat rice shape, it stir-fries into the pot for enter vegetable oil, it gets out and is put into soup pot, aniseed blending is added in the meat rice to have stir-fried, puts boiling into the mushroom soaked, then the aniseed in meat rice is concocted, spare, will to clean chicken addition clear water is picked, boiling is at chicken extract shape；Well-done chicken soup and meat rice, mushroom are uniformly mixed, material reconciliation water is increased and mushroom water, salt, sesame oil, green onion, garlic bolt pours into pack is concentrated in concentration pan together；Step 3, the formula of auxiliary material is made of powder and dehydration Lay；It will be dehydrated Lay powder, be packed into polybag, used for noodles tune soup；Step 4, by packaged soup stock bag, auxiliary material it is packed enter polybag in, ultraviolet-sterilization；Have the characteristics that popular, easy for carrying and eating.
Description
Technical field
The invention belongs to wheaten food technical fields, and in particular to a kind of method for production of instant noodles.
Background technique
Noodles are firstly appeared between the road light-year of the Qing Dynasty, and away from the present, there are about more than 170 years history.Noodles be generate in this way,
It is evolved, it may be said that be to come out in " spare time ".Yao County inside the city had seat perseverance to fill a bowl with rice shop at that time, and the cook in restaurant is Tian Fengke,
It is a known far and wide cooking master-hand.Have one day, guest is seldom in shop, and Tian master worker is at leisure, just with egg come and face, roll
It is cut into facet fourth, with chopstick head singly from the fist heart toward top is gone out, has ejected " mini " steamed bread of corn one by one, then kitchen
In the material that respectively plants vegetables all pinched a little, be made into condiment and steamed bread of corn face be braised together boils.Taking out after carrying out allows a person sponging on an aristocrat to taste, and attracts unexpectedly
The sound of a piece of praise, then, noodles are just born therefrom.
Now, Yao County emblem noodles has more than 10 families, it is proud it is especially outstanding be a cook Song Wucun, Gu Xueming, poplar
It gives birth loyalty.Their proud credit state noodles are all manual traditional handicrafts, and chop house or dining room, which are now done, now sells.The side state that this mode is done
Still commodity rate is extremely low by the fresh of noodles, it has not been convenient to which is at high cost, and customer can only arrive Yao County dining room or restaurant and can just have.Usually
It is just difficult to see, not can enter family, it is unpopular, furthermore it is artisan craftsmanship, second skill falls behind, it has not been convenient to carry, not be convenient
Food is difficult to form scale, is not able to satisfy the needs of the majority of consumers.
The development trend of China's food from now on is developed to high, new, different, benefit, fresh, rotten direction, i.e. development has masses
Change convenience multifunctional food and traditional credit state noodles dining room restaurant is exclusive, do not have it is popular, moreover micro- work technique
Complicated inconvenient, only one of soup dish, can't be the instant food of mass consumption, and ingredient nutrient ingredient is not rich in addition
Richness, nourishing health function are low.
Summary of the invention
To overcome above-mentioned the deficiencies in the prior art, it is an object of the present invention to provide a kind of method for production of instant noodles, it
It is both the instant food of one of hotel dining room soup Lay and common people family's indispensability, has both there is the flavor of tradition credit state noodles,
There is certain nourishing health function again；Have the characteristics that popular, easy for carrying and eating.
To achieve the above object, the technical solution adopted by the present invention is that: a kind of method for production of instant noodles, including with
Lower step:
Step 1, the preparation of noodles, selects the face 65-75%, and the egg of 25-35% is mixed into uniformly with egg and face
Dough molding is the hollow semicircle ball-type noodles that diameter uniform in size is 3-5mm by egg dough, and molding noodles are through steaming
After drying, pack；
Step 2, the preparation of soup stock selects food materials are as follows: fish 3g-5g, sea cucumber 1g-2.2g, dried scallop 3g-4.2g, dried mushroom 4g-
5.6g, dried shrimps 4g-5.8g, meat rice 50g-63g, peach kernel 6g-7.6g, agaric 12g-16g, mushroom 65g-82g, egg 3g-4.9g,
Chrysanthemum 6g-8.5g, garlic bolt 8g-9.6g, bruised ginger 2g-3.6g, green onion silk 4g-6g, dried starch 9g-12g, sesame oil 2g-4.6g, soy sauce
2g-3.6g, monosodium glutamate 0.5g-0.8g, soup-stock 55g-69g, refined salt 2.3g-3.7g；
The streaky pork rice that will be processed, pours into the pot of vegetable oil and fries, get out and be put into soup pot, incites the meat rice fried
Aniseed is added and concocts 50g, green onion or garlic bolt 20g, 30~40 points of kinds of steaming in boiling vessel are put into the mushroom 130g soaked, then by meat
Aniseed blending in rice, picks spare, will to clean chicken 3Kg, clear water 8Kg is added, is put into boiling vessel and boils 65~95 minutes,
At chicken extract shape, concentration is 65%~85%；
Well-done chicken soup and meat rice, mushroom are uniformly mixed, material reconciliation water, mushroom water, salt, sesame oil, green onion, garlic bolt one are increased
Be concentrated with pouring into concentration pan, with the solid content of concentration be 65% can the soup stock that has been concentrated packed, sterilize, soup stock
Weight ratio be chicken: water: pork: vegetable oil: soy sauce: mushroom: salt: aniseed blending :=7.8-8.5:62.8-62.9:15.2-
16.8:2.9-3.6:0.17-0.24:1.2-1.8:1.6-1.9:1.9-1.8；
Step 3, the formula of auxiliary material is made of powder and dehydration Lay, and weight ratio between the two is 60-64:45-50；
It will be dehydrated Lay powder, be packed into polybag, used for noodles tune soup；
Step 4, packaged soup stock bag, auxiliary material bag are fitted into together in the polybag for filling noodles, pass through ultraviolet light
After bactericidal lamp disinfection.
The dehydration Lay includes almond, walnut kernel, caraway, garlic bolt, Jiang Mo, green onion silk, agaric, carrot, daylily.
The noodles, soup stock and three kinds of auxiliary material, weight ratio is between three: 30~40:25~40:20~25.
Compared with prior art, the beneficial effects of the present invention are:
Instant noodles have the advantages that original compared with other instant food.The main side of having of presently commercially available instant food
Just face, mixed congee, convenient soup blend etc..Instant noodles have been received by consumer extensively at present, are either still travelled at home.By
People welcome, but the disadvantage is that flavor is dull, single variety.Mixed congee is sweet food, is used as meal for the consumer of south China
Point can also northern the majority of consumers are then less suitable for, and convenient soup blend is only capable of as before the meal or after the meal convenient and fast soup.Have
Significant limitation.And credit state noodles is facilitated to integrate soup, dish, staple food, there is ingredient to investigate, unique flavor, nutrition is rich
The features such as richness, tonic is salty food.Can not only be used for the dessert between two meal, but also as a meal staple food, also can be used as
Gift presenting kith and kin are that a kind of unique instant flavous food price is similar to bowl son face is facilitated, are easy to as ordinary consumption crowd
Received: currently on the market without such product, therefore the product has good development prospect.
Detailed description of the invention
Fig. 1 is flow chart of the invention.
Specific embodiment
Invention is further described in detail with reference to the accompanying drawings and examples.
Embodiment 1
For manufacturing 100 bags of noodles of production.
1) noodles manufacture main points:
It first takes 4.5Kg fine powder to pour into dough mixing machine, then 3Kg beating eggs is stirred evenly into addition；Concoct soft system: the egg that will be prepared
Dough mixing machine is added with flour and is mixed into uniform egg dough；Molding: dedicated noodles molding machine is added in the dough that will become reconciled
Produce the hollow half-turn ball-type noodles that diameter uniform in size is 4~6m.It steams, molding noodles are put into pressure type ager 20
It cures within~30 minutes；Dry: the noodles after cooking are placed on drying 100~120 minutes on dedicated drying bed, keep noodles aqueous
Amount is lower than 6%；Pack: the noodles after drying are got out into loading polyethylene plastic bag, (every bag is one bowl to every bag of 50g
Amount)；
2) the oblique preparation of soup:
Sorting cleaning: selecting bright in luster, and section meat is close, is in pink thin pork 2Kg, is rinsed with flowing clear water dry
It is net spare；The mushroom that 130g is first-class is selected, is cleaned up and is respectively used in basin with heated pool；New fresh chicken meat 1.5Kg is selected, is cleaned spare；
Molding allotment: washed pork is processed into meat rice shape with electronic meat mincer, pours into and fills 400ml refining vegetable oil
Pot in incite fry add soy sauce 500m1, oyster sauce 100ml to get out and be put into soup pot.
It steams: aniseed blending 50g is added to the meat rice fried is incited, green onion or garlic bolt 20g are put into boiling vessel with the mushroom soaked
It steams 40~50 minutes, then the aniseed blending in meat rice, green onion (garlic bolt) is detected again, is spare: mushroom being pulled out from soup pot and is added
Work, it is spare at the square for fishing 5mm or so: by clean chicken add 6Kg clear water be put into boiling suddenly boil 65~95 minutes at
Chicken extract shape filter out chicken, get out it is spare.
Concentrated soup base: well-done chicken soup 1100wl and meat rice and broken mushroom be uniformly mixed add 350ml aniseed blending water and
Example enters in concentration pan to be concentrated together by 450ml mushroom water, salt 200g, sesame oil 15ml..Normal pressure concentration can be used in concentration or vacuum is dense
Contracting.Normal pressure concentration is carried out in stainless steel tap layer pot, and steam pressure is kept to be 0.35MPa. and be constantly stirred, to accelerate
Evaporation, prevents coking.Every pot is advisable for concentration time 25~45 minutes, when solid content is 55%.
Vacuum concentration is carried out in vacuum concentration pan.Vacuum degree 65~92KPa. steam pressure in pot is kept when concentration
It is 50~60 DEG C for 0.15~0.20MPa. soup stock temperature.
Pack: the soup stock being concentrated is poured into Automatic weighing and packaging machine, temperature is in 45~60C or so.Carrying out hot charging is
Food has conveniently.It is packed with small polyethylene compound plastic bag, every bag of 45~50g.
Disinfection: the soup stock of packaging will move into the packaging equipped with ultraviolet light and bacterium lamp and ask progress.Package sterilization once carries out.
It carries out disinfection after warm bag (40~50C) can also be taken to pack, by soup stock bag immigration pressure sterilizer.1.5Ma is generally used,
115C is sterilized 20~30 minutes.
3) the allotment main points (pressing every bag of ingredient) of auxiliary material:
Auxiliary material: 1, powder bag: taking the quiet face of 15g to be fitted into small plastics and seal, and bag weight 15g is used for noodles soup thickening soup；
Auxiliary material 2 (dehydration Lay bag): by dehydration almond 3g, walnut kernel 2g, fragrant Lay 0.5g, carrot 2g, agaric 3g, Jiang Mo
1g, green onion silk 3g, the thin foam of daylily 2g, degree of grinding 1m-1.5m；It is fitted into small plastic bag, bag weight 22g is used for instant noodles
Soup is adjusted to use；
4) finished product packing and disinfection:
2 pouch of soup stock bag and auxiliary material pouch (powder) and auxiliary material (dehydration Lay), three pouches are packaged, it is packed into contains simultaneously
Have in the big polyethylene plastic bag of 50g noodles, after being sterilized by ultraviolet germicidal lamp, sealing vanning storage.
Embodiment 2
Step 1, the preparation of noodles, selects 65% face, and 25% egg is mixed into uniform egg noodle with egg and face
Dough molding is the hollow semicircle ball-type noodles that diameter uniform in size is 3mm by group, molding noodles be evaporated it is dry after,
Pack；
Step 2, the preparation of soup stock, select food materials are as follows: fish 5g, sea cucumber 1g, dried scallop 3g, dried mushroom 4g, dried shrimps 4g, meat rice 50g,
Peach kernel 6g, agaric 12g, mushroom 65g, egg 3g, chrysanthemum 6g, garlic bolt 8g, bruised ginger 2g, green onion silk 4g, dried starch 9g, sesame oil 2g,
Soy sauce 2g, monosodium glutamate 0.5g, soup-stock 55g, refined salt 2.3g；
The streaky pork rice that will be processed, pours into the pot of vegetable oil and fries, get out and be put into soup pot, incites the meat rice fried
Aniseed is added and concocts 50g, green onion or garlic bolt 20g, 30~40 points of kinds of steaming in boiling vessel are put into the mushroom 130g soaked, then by meat
Aniseed in rice reconciles, and picks spare, will to clean chicken 3Kg, and clear water 8Kg is added, is put into boiling vessel and boils 65 minutes, at chicken
Sap-shape, concentration 65；
Well-done chicken soup and meat rice, mushroom are uniformly mixed, increase material reconcile water 350ml mushroom water 450ml, salt 200g,
Sesame oil 15ml, garlic bolt 20g are poured into concentration pan be concentrated together, with the solid content of concentration be 65% can the soup stock that has been concentrated of pass through
Pack --- disinfection, the weight ratio of soup stock is chicken: water: pork: vegetable oil: soy sauce: mushroom: salt: aniseed blending :=
7.8:62.8:15.2:2.9:0.17:1.2:1.6:1.9；
Step 3, the formula of auxiliary material is made of powder and dehydration Lay, and weight ratio between the two is 60:45；Lay will be dehydrated
Powder is packed into polybag, uses for noodles tune soup；
Step 4, packaged soup stock bag, auxiliary material bag are fitted into together in the polybag for filling noodles, pass through ultraviolet light
After bactericidal lamp disinfection.
The dehydration Lay has almond, walnut kernel, caraway, garlic bolt, Jiang Mo, green onion silk, agaric, carrot, daylily.
The noodles, soup stock and three kinds of auxiliary material, weight ratio is between three: 30:40:20.
Embodiment 3
Step 1, the preparation of noodles, selects 70% face, and 30% egg is mixed into uniform egg noodle with egg and face
Dough molding is the hollow semicircle ball-type noodles that diameter uniform in size is 4mm by group, molding noodles be evaporated it is dry after,
Pack；
Step 2, the preparation of soup stock, select food materials are as follows: fish 3g, sea cucumber 2.2g, dried scallop 4.2g, dried mushroom 5.6g, dried shrimps 5.8g,
Meat rice 63g, peach kernel 7.6g, agaric 16g, mushroom 82g, egg 4.9g, chrysanthemum 8.5g, garlic bolt 9.6g, bruised ginger 3.6g, green onion 6g,
Dried starch 12g, sesame oil 4.6g, soy sauce 3.6g, monosodium glutamate 0.8g, soup-stock 69g, refined salt 3.7g；
Well-done chicken soup and meat rice, mushroom are uniformly mixed, material reconciliation water, mushroom water, salt, sesame oil, green onion, garlic bolt one are increased
Be concentrated with pouring into concentration pan, with the solid content of concentration be 65% can the soup stock that has been concentrated through packing --- sterilize, soup
The weight ratio of material is chicken: water: pork: vegetable oil: soy sauce: mushroom: salt: aniseed blending :=8.1:62.85:16:3.3:
0.21:1.7:1.6:1.85；
Step 3, the formula of auxiliary material is made of powder and dehydration Lay, and weight ratio between the two is 62:48；Lay will be dehydrated
Powder is packed into polybag, uses for noodles tune soup；
Step 4, packaged soup stock bag, auxiliary material bag are fitted into together in the polybag for filling noodles, pass through ultraviolet light
After bactericidal lamp disinfection.
The dehydration Lay has almond, walnut kernel, caraway, garlic bolt, Jiang Mo, green onion silk, agaric, carrot, daylily.
The noodles, soup stock and three kinds of auxiliary material, weight ratio is between three: 35:33:23.
Embodiment 4
A kind of method for production of instant noodles, comprising the following steps:
Step 1, the preparation of noodles, selects 75% face, and 35% egg is mixed into uniform egg noodle with egg and face
Dough molding is the hollow semicircle ball-type noodles that diameter uniform in size is 5mm by group, molding noodles be evaporated it is dry after,
Pack；
Step 2, the preparation of soup stock, select food materials are as follows: fish 4g, sea cucumber 1.6g, dried scallop 3.6g, dried mushroom 4.8g, dried shrimps 4.9g,
Meat rice 57g, peach kernel 6.6g, agaric 14g, mushroom 73g, egg 4.0g, chrysanthemum 7.3g, garlic bolt 8.8g, bruised ginger 2.8g, green onion 5g,
Dried starch 11g, sesame oil 3.3g, soy sauce 2.9g, monosodium glutamate 0.7g, soup-stock 62g, refined salt 3.0g；
The streaky pork rice that will be processed, pours into the pot of vegetable oil and fries, get out and be put into soup pot, incites the meat rice fried
Aniseed is added and concocts 50g, green onion 20g, puts 30~40 points of kinds of steaming in boiling vessel into the mushroom 130g soaked, it then will be in meat rice
Aniseed reconciles, and picks spare, chicken 3Kg that will be clean, clear water 8Kg is added, is put into boiling vessel and boils 90 minutes, at chicken extract shape,
Its concentration is 85%；
Well-done chicken soup and meat rice, mushroom are uniformly mixed, material reconciliation water, mushroom water, salt, sesame oil, green onion, garlic bolt one are increased
Be concentrated with pouring into concentration pan, with the solid content of concentration be 65% can the soup stock that has been concentrated through packing --- sterilize, soup
The weight ratio of material is chicken: water: pork: vegetable oil: soy sauce: mushroom: salt: aniseed blending :=8.5:62.9:16.8:3.6:
0.24:1.8:1.9:1.9；
Step 3, the formula of auxiliary material is made of powder and dehydration Lay, and weight ratio between the two is 64:50；Lay will be dehydrated
Powder is packed into polybag, uses for noodles tune soup；
Step 4, packaged soup stock bag, auxiliary material bag are fitted into together in the polybag for filling noodles, pass through ultraviolet light
After bactericidal lamp disinfection.
The dehydration Lay has almond, walnut kernel, caraway, garlic bolt, Jiang Mo, green onion silk, agaric, carrot, daylily.
The noodles, soup stock and three kinds of auxiliary material, weight ratio is between three: 40:40:25.
Claims (3)
1. a kind of method for production of instant noodles, which comprises the following steps:
Step 1, the preparation of noodles, selects the face 65-75%, and the egg of 25-35% is mixed into uniform egg with egg and face
Dough, is the hollow semicircle ball-type noodles that diameter uniform in size is 3-5mm by dough molding, and molding noodles are dry through being evaporated
Afterwards, it packs；
Step 2, the preparation of soup stock, select food materials are as follows: fish 5g-3g, sea cucumber 1g-2.2g, dried scallop 3g-4.2g, dried mushroom 4g-5.6g,
Dried shrimps 4g-5.8g, meat rice 50g-63g, peach kernel 6g-7.6g, agaric 12g-16g, mushroom 65g-82g, egg 3g-4.9g, chrysanthemum
6g-8.5g, garlic bolt 8g-9.6g, bruised ginger 2g-3.6g, green onion silk 4g-6g, dried starch 9g-12g, sesame oil 2g-4.6g, soy sauce 2g-
3.6g, monosodium glutamate 0.5g-0.8g, soup-stock 55g-69g, refined salt 2.3g-3.7g；
The streaky pork rice that will be processed, pours into the pot of vegetable oil and fries, get out and be put into soup pot, incites the meat rice fried and is added
Aniseed concocts 50g, green onion or garlic bolt 20g, puts 30~40 points of kinds of steaming in boiling vessel into the mushroom 130g soaked, then will be in meat rice
Aniseed blending, pick spare, chicken 3Kg that will be clean, clear water 8Kg be added, is put into boiling vessel and boils 65~95 minutes, at chicken
Sap-shape, concentration are 65%~85%；
Well-done chicken soup and meat rice, mushroom are uniformly mixed, material reconciliation water, mushroom water, salt, sesame oil, green onion, garlic bolt is increased and falls together
Enter in concentration pan and be concentrated, with the solid content of concentration be 65% can the soup stock that has been concentrated of packed, disinfection, the weight ratio of soup stock
For chicken: water: pork: vegetable oil: soy sauce: mushroom: salt: aniseed is concocted :=7.8-8.5:62.8-62.9:15.2-16.8:
2.9-3.6:0.17-0.24:1.2-1.8:1.6-1.9:1.9-1.8；
Step 3, the formula of auxiliary material is made of powder and dehydration Lay, and weight ratio between the two is 60-64:45-50；It will take off
Water Lay powder is packed into polybag, uses for noodles tune soup；
Step 4, packaged soup stock bag, auxiliary material bag are fitted into together in the polybag for filling noodles, pass through ultraviolet sterilization
After lamp disinfection.
2. a kind of method for production of instant noodles according to claim 1, which is characterized in that the dehydration Lay includes
Almond, walnut kernel, caraway, garlic bolt, Jiang Mo, green onion silk, agaric, carrot, daylily.
3. a kind of method for production of instant noodles according to claim 1, which is characterized in that the noodles, soup
Material and three kinds of auxiliary material, weight ratio is between three: 30~40:25~40:20~25.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1169255A (en) * | 1996-07-01 | 1998-01-07 | 陕西孙思邈保健品厂 | Instant noodles |
-
2019
- 2019-07-29 CN CN201910686489.5A patent/CN110269189A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1169255A (en) * | 1996-07-01 | 1998-01-07 | 陕西孙思邈保健品厂 | Instant noodles |
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