CN110477273A - A kind of freeze-drying tomato beef noodle and preparation method thereof - Google Patents
A kind of freeze-drying tomato beef noodle and preparation method thereof Download PDFInfo
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- CN110477273A CN110477273A CN201910803578.3A CN201910803578A CN110477273A CN 110477273 A CN110477273 A CN 110477273A CN 201910803578 A CN201910803578 A CN 201910803578A CN 110477273 A CN110477273 A CN 110477273A
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- tomato
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- beef
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Abstract
The present invention provides a kind of freeze-drying tomato beef noodle and preparation method thereof, on the one hand provides: a kind of freeze-drying tomato beef noodle, including, surface layer and the bed of material；The surface layer and the bed of material mass ratio are 1:1~5:2；Wherein, the surface layer is freeze-drying, and the bed of material is freeze-drying；The bed of material, including, tomato combination material and beef.On the other hand provide: a kind of preparation method that tomato beef noodle is lyophilized, material vacuum, which is freeze-dried, is made the instant noodles；Wherein, the material, including, surface layer and the bed of material, the bed of material, including, tomato combination material and beef；The vacuum freeze drying is control material immersion infiltration and the dry jelly material of freeze-drying parameter coordination.Product of the invention can satisfy the rate requirement of ready-to-eat by rehydration by lyophilized technique special designing；Prescription for a medical decoction is light after rehydration, fabric is natural, is no different with the cooking.
Description
Technical field
The present invention relates to a kind of field of food, more particularly to a kind of freeze-drying tomato beef noodle and preparation method thereof.
Background technique
Fast food is that people pursue and facilitate operation target product, wherein it is again more prominent with the instant noodles, and instant noodles are then generations
Table.In the prior art, the instant face that people's daily life is seen, it is either fried or it is non-fried be all with full
Oleaginous taste or condiment taste, so that eater does not have appetite sense immediately.
Meanwhile inventor also has found in R&D process, there are the following problems for the instant noodles of the prior art:
(1) after the instant noodles in the prior art, face and material shade deviation, rehydration, only meeting loses material, and rare soup stock is multiple
Shade deviation after water, mouthfeel is stiff, is almost difficult to eat.
(2) instant noodles in the prior art, prescription for a medical decoction is muddy after rehydration, and soup stock is coarse, greasy full, and then eater is allowed not have
There is appetite.
(3) instant noodles in the prior art, rehydration time are difficult to control, and it is stiff that rehydration time crosses short face, rehydration time mistake
Long then face hair paste.
Based on above-mentioned technical problem, inventor by researching and proposing a kind of freeze-drying tomato beef noodle and preparation method thereof,
After can be realized face and material rehydration, it is no different with the cooking, soup stock is natural.
Summary of the invention
In order to solve the above-mentioned technical problem, the present invention proposes a kind of freeze-drying tomato beef noodle and preparation method thereof, passes through
Surface layer, bed of material combination and preparation, are no different after realizing fabric rehydration with the cooking, and shade fabric, shape, fragrance are natural.
The technical solution of present invention offer one side, a kind of freeze-drying tomato beef noodle, including, surface layer and the bed of material；Wherein,
The surface layer is freeze-drying, and the bed of material is to be lyophilized, the bed of material, including, tomato combination material and beef；It is described
Beef be coarse fodder.
Further, the bed of material is divided into coarse fodder and fines according to material thickness, the coarse fodder be longest material side >=
The material of 10mm, the fines are longest material side≤2mm materials.
Further, the surface layer is curing, and the surface layer is in dough original color；The bed of material is ripe
Change；The coarse fodder, in material primary colors pool after curing；The fines is in Exocarpium Citri Rubrum color.
Further, the surface layer and the bed of material mass ratio are 1:1~5:2；The described tomato combination material with
The Quality Beef ratio is 1:1~4:1.
Further, the tomato combines material, in bulk；The tomato combines material, including, tomato and white
Dish；Wherein, the tomato is the coarse fodder；The Chinese cabbage is the coarse fodder.
Further, the tomato combines material, further includes ingredient and filler；Wherein, the ingredient is described
Coarse fodder；The filler is the fines.
Further, the ingredient be selected from edible mushroom, birds, beasts and eggs, vegetables, livestock and poultry meat, animality aquatic products category, algae,
Nut, integration of drinking and medicinal herbs class, hot-pepper ring, any one or more of verdant section be used in mixed way.
Further, the filler is selected from food starch, maltodextrin, edible glue, starch phosphate, acetate and forms sediment
Powder, edible salt, monosodium glutamate, carbohydrate, seafood powder, chicken meal, fermented sauce powder, edible vegetable oil, soup-stock class, mature vinegar powder, sauce,
Zanthoxylum powder, fragrant garlic powder, ginger powder, black pepper, garlic powder, fennel powder, tangerine peel powder, chilli oil, chilli powder, hydrolyzing plant egg
White, yeast extract, D~sodium isoascorbate, chicken powdered flavor, citric acid, I+G the sapidity nucleotide disodium, food are fragrant
Essence, capsanthin appoint several be used in mixed way in vegetable fat powder.
Further, the surface layer and the bed of material combination selected from the bed of material is entrained in surface layer, the bed of material is built in surface layer,
The bed of material is laid on any one of facing surface.
Further, tomato combination material and beef combination are selected from beef and are entrained in tomato combination material, beef
It is built in tomato combination material, beef is layered on any one of tomato combination material surface.
The present invention provides the technical solution of another aspect, a kind of preparation method that tomato beef noodle is lyophilized, material vacuum
It is freeze-dried and the instant noodles is made；Wherein, the material, including, surface layer and the bed of material, the bed of material, including, tomato combination
Material and beef；The vacuum freeze drying is control material immersion infiltration and the dry jelly material of freeze-drying parameter coordination.
Further, in parts by weight, 80~250 parts by weight of surface layer；65~243 parts by weight of the bed of material；
24~100 parts by weight of beef, tomato combination 41~143 parts by weight of material.
Further, the tomato combines material, including, tomato, Chinese cabbage and fill out ingredient；In parts by weight, institute
8~31 parts by weight of tomato stated；6~22 parts by weight of Chinese cabbage and described fill out 27~90 parts by weight of ingredient.
Further, the control material impregnates infiltration and material is frozen in freeze-drying parameter coordination drying, including, control object
Material impregnates infiltration.
Further, the control material impregnates infiltration, including, material impregnates infiltration and material is quick-frozen；Wherein, described
Material impregnate infiltration, be surface layer and the bed of material using water be medium in soaking process infiltration, until material entirety concentration of aqueous solution is consistent；
The material is quick-frozen be material after impregnating under≤- 25 DEG C of environment quick-frozen 2~3 hours to get freezing material.
Further, the material impregnates infiltration, and water is specifically added in the bed of material and impregnates 1~2 hour, adds face
Layer impregnates 5~10 minutes；Wherein, the water is 23~84 parts by weight.
Further, the control material impregnates infiltration, further includes, and spreads disk；The paving disk is the material after impregnating
Sabot.
Further, the control material impregnates infiltration, further includes cutting；It is described cut be immersion before, will be described
The bed of material described in coarse fodder cut.
Further, the control material impregnates infiltration and material is frozen in freeze-drying parameter coordination drying, further includes being lyophilized
Parameter designing, the freeze-drying parameter designing are to freeze the congruent melting point design of material block and freeze material block freeze-drying parameter；Wherein, the jelly
Trepang number is 80~120Mpa of vacuum degree；Cold-trap -25~-30 DEG C；Temperature curve is that 95~110 DEG C are warming up in 1 hour, constant temperature
3 hours；It is cooled within 1 hour 85 DEG C, constant temperature 5 hours again；It is cooled within 1 hour 70 DEG C, constant temperature 1 hour again；It was dropped again through 1 hour
Temperature is to 57 DEG C, constant temperature 3 hours；It is cooled to again less than 30 DEG C.
Further, the control material impregnates infiltration and material is frozen in freeze-drying parameter coordination drying, further includes executing
Freeze-drying parameter, the execution freeze-drying parameter is the parameter that parameter setting vacuum freeze is lyophilized according to material block is frozen, and
It is dry to terminating that material is placed on vacuum freeze, the freeze-drying tomato beef noodle of water content≤5% is made.
The technical program has the following technical effect that
1. freeze-drying tomato beef noodle of the invention is combined with surface layer with bed of material rational proportion by lyophilized technique, and
Surface layer and the bed of material are each rich in different colors, show material stereovision fully, color possessed by material after curing are kept, not because of drying
And change colour.
2. freeze-drying tomato beef noodle of the invention can satisfy the speed of ready-to-eat by rehydration by lyophilized technique special designing
Rate requirement；Meanwhile face after rehydration and material can keep for a long time color, mouthfeel constant；Noodles do not become paste because impregnating long, institute
There is soup stock not influence eating mouth feel because rehydration time extends.
3. freeze-drying tomato beef noodle of the invention passes through reasonable face, material proportion design；Prescription for a medical decoction is light after rehydration, face
Material nature is no different with the cooking；Soup stock appearance and mouthfeel after rehydration all allow eater's appetite dynamic greatly.
4. preparation method of the invention impregnates infiltration and the dry jelly for freezing material of freeze-drying parameter coordination by control material
Dry technology guarantees that product appearance is neat, natural in color, avoids product different material due to its different eutectic point in freeze-drying process
Coking；So that after product rehydration, shade fabric is naturally, prescription for a medical decoction is light, mouthfeel is suitable for.
Detailed description of the invention
Attached drawing 1: product schematic diagram of the invention；
Attached drawing 2: schematic diagram of product structure one of the invention；
Attached drawing 3: schematic diagram of product structure two of the invention；
Attached drawing 4: product bed structure schematic diagram one of the invention；
Attached drawing 5: product bed structure schematic diagram two of the invention；
Attached drawing 6: effect picture after the rehydration of product of the present invention；
Attached drawing 7: partial enlargement effect picture after the rehydration of product of the present invention.
Appended drawing reference: 1- surface layer；The 2- bed of material；3- tomato combination material；4- beef.
Specific embodiment
In order to further explain technical solution of the present invention, technical solution of the present invention is said below in conjunction with attached drawing
It is bright.It should be noted that embodiment involved in technical solution of the present invention or technical characteristic are the case where generation technology conflicts
Under, it can be combined with each other.
" freeze-drying " of the present invention refers to Vacuum Freezing & Drying Technology.
In one of present invention embodiment, in conjunction with shown in attached drawing 1, attached drawing 2, attached drawing 6 and attached drawing 7, a kind of freeze-drying tomato
Beef noodle, including, surface layer (1) and the bed of material (2)；Wherein, the surface layer (1) is freeze-drying, and the bed of material (2) is freeze-drying
, the bed of material (1), including, tomato combination material (3) and beef (4)；The beef (4) is coarse fodder.In the present embodiment
In, as shown in Fig. 1, reasonable face, material design, the use of coarse fodder allows fabric after rehydration, as shown in attached drawing 6 and attached drawing 7,
Prescription for a medical decoction is light, fabric is natural, is no different with the cooking；Soup stock appearance and mouthfeel after rehydration all allow eater's appetite dynamic greatly.
Specifically, the bed of material is divided into coarse fodder and fines according to material thickness, the coarse fodder be longest material side >=
The material of 10mm, the fines are longest material side≤2mm materials.In the present embodiment, by the design of thickness material so that
Material has stereovision, guarantees after fabric rehydration naturally, cook effect again, in appearance the sense organ pleasing to eater.
Specifically, the surface layer is curing, the surface layer is in dough original color；The bed of material is curing
's；The coarse fodder, in material primary colors pool after curing；The fines is in Exocarpium Citri Rubrum color.In the present embodiment, surface layer and the bed of material
Curing, can satisfy ready-to-eat by rehydration instant product requirement；Surface layer and the bed of material are rich in respective material color, so that product appearance
It is bright-coloured clean and tidy, give the full appetite sense of consumer；By the way that the material of the bed of material to be designed to the material of different thicknesses, so that
After product rehydration, soup stock naturally, have and cook the consistent rehydration effect of effect.
Specifically, the surface layer and the bed of material mass ratio are 1:1~5:2；The tomato combination material and institute
The Quality Beef ratio stated is 1:1~4:1.In the present embodiment, by designing tomato combination material and the certain proportion of beef,
It is superimposed simultaneously using tomato with the taste of Chinese cabbage and generates tart flavour, and then reduce the raw meat botheration of beef by tart flavour, so that western red
Persimmon beef soup is light, without greasy；Soup stock integrally makes one appetite and opens greatly.Tomato and Chinese cabbage collocation are used as major ingredient, have light
Soup bottom is subsequent product upgrade design, i.e. addition ingredient or addition filler, provides unlimited possibility, can satisfy various differences
Taste design, taste flavour.
Specifically, the tomato combines material, in bulk；The tomato combines material, including, tomato and white
Dish；Wherein, the tomato is the coarse fodder；The Chinese cabbage is the coarse fodder.In the present embodiment, tomato and
Chinese cabbage uses coarse fodder, and the stereovision after can enriching the rehydration of product avoids excessively single, increase fabric nature after product rehydration
Sense, so that having after product rehydration and cooking effects equivalent.
Specifically, the tomato combines material, it further include ingredient and filler；Wherein, the ingredient is described thick
Material；The filler is the fines.In the present embodiment, tomato combination is given by ingredient expect more abundant match
Dish, meanwhile, by mix designs at coarse fodder, effect is cooked again for noodle soup, more abundant condiment is provided and realizes the effect
Further guarantee is provided；The addition of filler gives fabric and seasons and play the cementation to the bed of material.
Specifically, the ingredient is selected from edible mushroom, birds, beasts and eggs, vegetables, livestock and poultry meat, animality aquatic products category, algae, heavily fortified point
Fruit, integration of drinking and medicinal herbs class, hot-pepper ring, any one or more of verdant section be used in mixed way.In the present embodiment, ingredient can have more
Product of the present invention is added by carrying out selection use or combination selection use to above-mentioned various ingredients in the selection of sample
Major ingredient in, give and upgrade on the further taste of tomato beef noodle and mouthfeel of this product.The presence of ingredient gives this
The product of invention has diversity flavor and mouthfeel, provides compound basis for product diversification production.
Specifically, the filler be selected from food starch, maltodextrin, edible glue, starch phosphate, acetate starch,
Edible salt, monosodium glutamate, carbohydrate, seafood powder, chicken meal, fermented sauce powder, edible vegetable oil, soup-stock class, mature vinegar powder, sauce, flower
Green pepper powder, fragrant garlic powder, ginger powder, black pepper, garlic powder, fennel powder, tangerine peel powder, chilli oil, chilli powder, hydrolyzing plant egg
White, yeast extract, D~sodium isoascorbate, chicken powdered flavor, citric acid, I+G the sapidity nucleotide disodium, food are fragrant
Essence, capsanthin appoint several be used in mixed way in vegetable fat powder.It in the present embodiment, can be according to production requirement to production of the invention
Product are added filler, and filler is as flavoring agent or other additives, and the addition of filler can be any several from choosing among the above
Kind carries out mixing addition.
Specifically, the surface layer (1) and the bed of material (2) combination are selected from the bed of material in conjunction with shown in attached drawing 2 and attached drawing 3
It is entrained in surface layer, the bed of material is built in surface layer, the bed of material is laid on any one of facing surface.In the present embodiment, surface layer and the bed of material
Multifarious combination can be selected, for example, the bed of material is entrained in surface layer, so that precoat synthesis is one layer whole；It can also
The bed of material to be placed among surface layer, as shown in Fig. 3；Also or the bed of material is laid on facing surface, as shown in Fig. 2.Utilize surface layer
It is exchanged with bed of material position, tomato beef noodle is combined, all within the scope of technical solution of the present invention.
Specifically, the tomato combination material (3) and beef (4) combination are selected from ox in conjunction with shown in attached drawing 4 and attached drawing 5
Meat is entrained in tomato combination material, beef is built in tomato combination material, beef is laid on any in tomato combination material surface
Kind.In the present embodiment, the tomato combination in the bed of material is expected and beef can there are many combinations, for example, beef is entrained in
In tomato combination material, it is mixed into an integral layer；Or as shown in Fig. 5, beef is built in tomato combination material；Also
Or beef as shown in Fig. 4 is laid on tomato combination material surface.Discharge position exchange, combination are combined with tomato using beef
The bed of material, all within the scope of technical solution of the present invention.
In one of present invention embodiment, a kind of preparation method that tomato beef noodle is lyophilized, material vacuum freeze-drying system
Obtain the instant noodles；Wherein, the material, including, surface layer and the bed of material, the bed of material, including, tomato combination material and beef；
The vacuum freeze drying is control material immersion infiltration and the dry jelly material of freeze-drying parameter coordination.In the present embodiment,
It is combined with surface layer with bed of material rational proportion by lyophilized technique, and surface layer and the bed of material are each rich in different colors, show material fully
Stereovision keeps color possessed by material after curing, does not change colour because dry；Lyophilized technique special designing can satisfy multiple
The instant rate requirement of water；Meanwhile face after rehydration and material can keep for a long time color, mouthfeel constant；Noodles are not because impregnating
Become paste long, all soup stocks do not influence eating mouth feel because rehydration time extends；It controls material and impregnates infiltration and freeze-drying parameter association
The dry freeze drying technology for freezing material of tonality guarantees that product appearance is neat, natural in color, avoid product different material because of its difference altogether
Fusing point and the coking in freeze-drying process；So that after product rehydration, shade fabric is naturally, prescription for a medical decoction is light, mouthfeel is suitable for.
Specifically, in parts by weight, 80~250 parts by weight of surface layer；65~243 parts by weight of the bed of material；Institute
24~100 parts by weight of beef stated, tomato combination 41~143 parts by weight of material.In the present embodiment, by surface layer,
Each component design in the bed of material, coordinates the component of product compositions, to guarantee that product mouthfeel is suitable；And subsequent lyophilized technique,
It is combined using composition design with control material infiltration, guarantees the consistency for freezing the aqueous solution of material block, so that parameter designing is lyophilized.
Specifically, the tomato combines material, including, tomato, Chinese cabbage and fill out ingredient；In parts by weight, described
8~31 parts by weight of tomato；6~22 parts by weight of Chinese cabbage and described fill out 27~90 parts by weight of ingredient.In this reality
It applies in example, using the composition design of tomato and Chinese cabbage, reinforces tomato and Chinese cabbage taste Overlay, promote soup stock tart flavour more
Acid provides acid refreshing delicious soup bottom；It fills out ingredient and refers to both filler and ingredient mixture, the two can be adjusted according to production requirement
Component；Ingredient can then be added, can be not added.
Specifically, the control material, which impregnates infiltration, freezes material with freeze-drying parameter coordination drying, including, control material
Impregnate infiltration.In the present embodiment, infiltration is impregnated by control material, provides decisive guarantor in vacuum freeze drying to freeze material block
Card, the harmony of strength imparting material and freeze-drying can be realized best material effect；Meanwhile being designed using harmony, it can keep away
Exempt to freeze material because with freeze-drying parameter it is uncoordinated due to there is coking, or it is dry be not thorough to melt down be lyophilized again, the reduction of indirect
Production cost.
Specifically, the control material impregnates infiltration, including, material impregnates infiltration and material is quick-frozen；Wherein, described
Material impregnates infiltration, is that surface layer and the bed of material are permeated using water as medium in soaking process, until material entirety concentration of aqueous solution is consistent；Institute
The material stated is quick-frozen be material after impregnating under≤- 25 DEG C of environment quick-frozen 2~3 hours to get freezing material.In the present embodiment
In, different material has different aqueous solutions, impregnates the aqueous solution given between adjustment different material by control material, is allowed to
Consistent eutectic point, and then parameter is lyophilized according to the congruent melting point design of consistency, realize the best effect of material；
And material is quick-frozen, is the material of concentration of aqueous solution with uniformity, gives synthesis bulk, does to material and water uniformity
Further block, the material after avoiding infiltration leads to material layering because of ageing, and then influences effect.
Specifically, the material impregnates infiltration, water is specifically added in the bed of material and impregnates 1~2 hour, adds surface layer
It impregnates 5~10 minutes；Wherein, the water is 23~84 parts by weight.In the present embodiment, by material impregnate infiltration when
Between and the component of water give and limit, avoid the excessive permeation of different material, and influence material appearance, effect and edible
Mouthfeel.
It specifically, the control material impregnates infiltration, further include spreading disk；The paving disk is the material dress after impregnating
Disk.In the present embodiment, material and moisture after immersion are given and is reasonably adjusted by paving disk；Avoid infiltration after material because
It is aged and leads to material layering, and then influence effect.
Specifically, the control material impregnates infiltration, it further include cutting；It is described cut be immersion before, will be described
Coarse fodder described in the bed of material is cut.In the present embodiment, it cuts and coarse fodder is enabled to be more easier to be seeped in mixing
Thoroughly, shorten the production time, while also avoiding impregnating and permeating uneven and influence effect.
Specifically, the control material, which impregnates infiltration, freezes material with freeze-drying parameter coordination drying, it further include freeze-drying ginseng
Number design, the freeze-drying parameter designing are to freeze the congruent melting point design of material block and freeze material block freeze-drying parameter；Wherein, the freeze-drying
Parameter is 80~120Mpa of vacuum degree；Cold-trap -25~-30 DEG C；Temperature curve is that 95~110 DEG C are warming up in 1 hour, constant temperature 3
Hour；It is cooled within 1 hour 85 DEG C, constant temperature 5 hours again；It is cooled within 1 hour 70 DEG C, constant temperature 1 hour again；It was dropped again through 1 hour
Temperature is to 57 DEG C, constant temperature 3 hours；It is cooled to again less than 30 DEG C.In the present embodiment, using different material and different material layer it
Between the eutectic point that shares, design freeze-drying curve, and be lyophilized using the freeze-drying curve, so that material effect is best.
Specifically, the control material, which impregnates infiltration, freezes material with freeze-drying parameter coordination drying, it further include executing jelly
Trepang number, the execution freeze-drying parameter is the parameter that parameter setting vacuum freeze is lyophilized according to material block is frozen, and will
It is dry to terminating that material is placed on vacuum freeze, and the freeze-drying tomato beef noodle of water content≤5% is made.In this reality
It applies in example, carries out freeze-drying setting to material block is frozen using the freeze-drying parameter for freezing material block, prepare the freeze-drying tomato ox of water content≤5%
Flesh noodles can be realized and be precisely controlled freeze-drying time and effect.
For more detailed description technical solution of the present invention, below in conjunction with practicing to technical solution of the present invention
It is illustrated.
Embodiment 1
A kind of preparation method that tart flavour tomato beef noodle is lyophilized, stocks up according to following component:
Material, including, surface layer and the bed of material；The bed of material, including, tomato combination material and beef, in parts by weight, 80 weight of surface layer
Measure part；65 parts by weight of the bed of material；25 parts by weight of beef, tomato combination 41 parts by weight of material.
Tomato combination material, including, tomato, Chinese cabbage and fill out ingredient；In parts by weight, 8 weight of tomato
Part；6 parts by weight of Chinese cabbage and described fill out 27 parts by weight of ingredient, wherein fill out ingredient, including, egg, food starch,
Maltodextrin, edible salt, chicken meal, edible vegetable oil.
Freeze material with freeze-drying parameter coordination drying by control material immersion infiltration to prepare above-mentioned component:
It cuts；It cuts before being immersion, by coarse fodder in the bed of material, that is, beef, tomato, Chinese cabbage are cut.
It impregnates；The material of curing is impregnated, and surface layer and the bed of material are permeated using water as medium in soaking process, until material is whole
Concentration of aqueous solution is consistent, and water is added specifically in the bed of material and impregnates 1~2 hour, adds surface layer and impregnates 5~10 minutes；Wherein,
Water is 23~84 parts by weight.
Spread disk；Paving disk is the material sabot after impregnating.
Material is quick-frozen；By spread disk after material, under≤- 25 DEG C of environment quick-frozen 2~3 hours to get freeze material.
Freeze-drying；Material will be frozen and be sent into vacuum freeze drying cabin, setting freeze-drying parameter: 80~120Mpa of vacuum degree；Cold-trap -25
~-30 DEG C；Temperature curve is that 95~110 DEG C, constant temperature 3 hours are warming up in 1 hour；It is cooled within 1 hour 85 DEG C again, constant temperature 5
Hour；It is cooled within 1 hour 70 DEG C, constant temperature 1 hour again；It is cooled within 1 hour 57 DEG C, constant temperature 3 hours again；It is cooled to and is less than again
30℃。
The freeze-drying tart flavour tomato beef noodle 1 of water content≤5% is made to terminating in freeze-drying.
Embodiment 2
A kind of preparation method that vinegar-pepper taste tomato beef noodle is lyophilized, stocks up according to following component:
Material, including, surface layer and the bed of material；The bed of material, including, tomato combination material and beef, in parts by weight, surface layer 250
Parts by weight；243 parts by weight of the bed of material；100 parts by weight of beef, tomato combination 143 parts by weight of material.
Tomato combination material, including, tomato, Chinese cabbage and fill out ingredient；In parts by weight, 31 weight of tomato
Part；22 parts by weight of Chinese cabbage and described fill out 90 parts by weight of ingredient, wherein ingredient is filled out, including, peeled shrimp, Xi Lanhua, height
Soup class, mature vinegar powder, sauce, chilli oil.
Freeze material with freeze-drying parameter coordination drying by control material immersion infiltration to prepare above-mentioned component:
It impregnates；The material of curing is impregnated, and surface layer and the bed of material are permeated using water as medium in soaking process, until material is whole
Concentration of aqueous solution is consistent, and water is added specifically in the bed of material and impregnates 1~2 hour, adds surface layer and impregnates 5~10 minutes；Wherein,
Water is 23~84 parts by weight.
Spread disk；Paving disk is the material sabot after impregnating.
Material is quick-frozen；By spread disk after material, under≤- 25 DEG C of environment quick-frozen 2~3 hours to get freeze material.
Freeze-drying；Material will be frozen and be sent into vacuum freeze drying cabin, setting freeze-drying parameter: 80~120Mpa of vacuum degree；Cold-trap -25
~-30 DEG C；Temperature curve is that 95~110 DEG C, constant temperature 3 hours are warming up in 1 hour；It is cooled within 1 hour 85 DEG C again, constant temperature 5
Hour；It is cooled within 1 hour 70 DEG C, constant temperature 1 hour again；It is cooled within 1 hour 57 DEG C, constant temperature 3 hours again；It is cooled to and is less than again
30℃。
The vinegar-pepper taste tomato beef noodle 2 of freeze-drying of water content≤5% is made to terminating in freeze-drying.
Embodiment 3
A kind of preparation method that verdant tomato beef noodle is lyophilized, stocks up according to following component:
Material, including, surface layer and the bed of material；The bed of material, including, tomato combination material and beef, in parts by weight, surface layer 161
Parts by weight；160.4 parts by weight of the bed of material；65 parts by weight of beef, tomato combination 95.4 parts by weight of material.
Tomato combination material, including, tomato, Chinese cabbage and fill out ingredient；In parts by weight, 20.4 weight of tomato
Measure part；14.8 parts by weight of Chinese cabbage and described fill out 60.2 parts by weight of ingredient, wherein ingredient is filled out, including, small mushroom,
Agaric, hot-pepper ring, verdant section, edible salt, edible glue, starch phosphate, acetate starch, edible vegetable oil, hydrolyzing plant egg
White, yeast extract.
Freeze material with freeze-drying parameter coordination drying by control material immersion infiltration to prepare above-mentioned component:
It impregnates；The material of curing is impregnated, and surface layer and the bed of material are permeated using water as medium in soaking process, until material is whole
Concentration of aqueous solution is consistent, and water is added specifically in the bed of material and impregnates 1~2 hour, adds surface layer and impregnates 5~10 minutes；Wherein,
Water is 55.8 parts by weight.
Material is quick-frozen；By the material after immersion, under≤- 25 DEG C of environment quick-frozen 2~3 hours to get freezing material.
Freeze-drying；Material will be frozen and be sent into vacuum freeze drying cabin, setting freeze-drying parameter: 80~120Mpa of vacuum degree；Cold-trap -25
~-30 DEG C；Temperature curve is that 95~110 DEG C, constant temperature 3 hours are warming up in 1 hour；It is cooled within 1 hour 85 DEG C again, constant temperature 5
Hour；It is cooled within 1 hour 70 DEG C, constant temperature 1 hour again；It is cooled within 1 hour 57 DEG C, constant temperature 3 hours again；It is cooled to and is less than again
30℃。
The verdant tomato beef noodle 3 of freeze-drying of water content≤5% is made to terminating in freeze-drying.
Freeze-dried beef face made from above-described embodiment 1-3 is compared with the beef noodle 4 prepared by the relevant technologies, is had
There is following comparison result:
By above-mentioned comparing result, product of the invention has obvious technical effect relative to the relevant technologies.
Claims (20)
1. a kind of freeze-drying tomato beef noodle, it is characterised in that: including surface layer and the bed of material；Wherein, the surface layer is freeze-drying
, the bed of material is to be lyophilized, the bed of material, including, tomato combination material and beef；The beef is coarse fodder.
2. a kind of freeze-drying tomato beef noodle according to claim 1, it is characterised in that: the bed of material is thick according to material
It is subdivided into coarse fodder and fines, the coarse fodder is longest material side >=10mm material, and the fines is longest material side≤2mm
Material.
3. a kind of freeze-drying tomato beef noodle according to claim 2, it is characterised in that: the surface layer is curing,
The surface layer is in dough original color；The bed of material is curing；The coarse fodder, in material primary colors pool after curing；
The fines is in Exocarpium Citri Rubrum color.
4. a kind of freeze-drying tomato beef noodle according to claim 1, it is characterised in that: the surface layer and the material
Layer mass ratio is 1:1~5:2；The tomato combination material and the Quality Beef ratio are 1:1~4:1.
5. a kind of freeze-drying tomato beef noodle according to claim 4, it is characterised in that: the tomato combines material,
In bulk；The tomato combines material, including, tomato and Chinese cabbage；Wherein, the tomato is the coarse fodder；Institute
The Chinese cabbage stated is the coarse fodder.
6. a kind of freeze-drying tomato beef noodle according to claim 5, it is characterised in that: the tomato combines material,
It further include ingredient and filler；Wherein, the ingredient is the coarse fodder；The filler is the fines.
7. a kind of freeze-drying tomato beef noodle according to claim 6, it is characterised in that: the ingredient is selected from edible
Bacterium, birds, beasts and eggs, vegetables, livestock and poultry meat, animality aquatic products category, algae, nut, integration of drinking and medicinal herbs class, hot-pepper ring, appointing in verdant section
One or more are used in mixed way.
8. a kind of freeze-drying tomato beef noodle according to claim 6, it is characterised in that: the filler is selected from edible form sediment
Powder, maltodextrin, edible glue, starch phosphate, acetate starch, edible salt, monosodium glutamate, carbohydrate, seafood powder, chicken meal, fermentation
Powdered soy, edible vegetable oil, soup-stock class, mature vinegar powder, sauce, zanthoxylum powder, fragrant garlic powder, ginger powder, black pepper, garlic powder,
Fennel powder, tangerine peel powder, chilli oil, chilli powder, hydrolyzed vegetable protein, yeast extract, D~sodium isoascorbate, chicken meal
Last essence, I+G the sapidity nucleotide disodium, essence for food, capsanthin, appoints several be used in mixed way in vegetable fat powder at citric acid.
9. a kind of freeze-drying tomato beef noodle according to claim 1, it is characterised in that: the surface layer and the material
Layer combination is selected from the bed of material is entrained in surface layer, the bed of material is built in surface layer, the bed of material is laid on any one of facing surface.
10. a kind of freeze-drying tomato beef noodle according to claim 1, it is characterised in that: the tomato combines material
Tomato combination material is entrained in selected from beef with beef combination, beef is built in tomato combination material, beef is layered on tomato group
Close any one of material surface.
11. a kind of preparation method that tomato beef noodle is lyophilized, it is characterised in that: material vacuum, which is freeze-dried, is made the instant noodles；
Wherein, the material, including, surface layer and the bed of material, the bed of material, including, tomato combination material and beef；The vacuum
Freeze-drying is control material immersion infiltration and the dry jelly material of freeze-drying parameter coordination.
12. a kind of preparation method that tomato beef noodle is lyophilized according to claim 10, it is characterised in that: with parts by weight
Meter, 80~250 parts by weight of surface layer；65~243 parts by weight of the bed of material；24~100 parts by weight of beef, institute
Tomato combination 41~143 parts by weight of material stated.
13. a kind of preparation method that tomato beef noodle is lyophilized according to claim 12, it is characterised in that: the west
Red persimmon combination material, including, tomato, Chinese cabbage and fill out ingredient；In parts by weight, 8~31 parts by weight of tomato；It is described
6~22 parts by weight of Chinese cabbage and described fill out 27~90 parts by weight of ingredient.
14. a kind of preparation method that tomato beef noodle is lyophilized according to claim 11, it is characterised in that: the control
Material processed impregnates infiltration and freezes material with freeze-drying parameter coordination drying, including, control material impregnates infiltration.
15. a kind of preparation method that tomato beef noodle is lyophilized according to claim 14, it is characterised in that: the control
Material processed impregnates infiltration, including, material impregnates infiltration and material is quick-frozen；Wherein, the material impregnates infiltration, is surface layer and material
Layer is permeated using water as medium in soaking process, until material entirety concentration of aqueous solution is consistent；The quick-frozen material is after impregnating
Material under≤- 25 DEG C of environment quick-frozen 2~3 hours to get freeze material.
16. a kind of preparation method that tomato beef noodle is lyophilized according to claim 15, it is characterised in that: the object
Material impregnates infiltration, and water is specifically added in the bed of material and impregnates 1~2 hour, adds surface layer and impregnates 5~10 minutes；Wherein, described
Water be 23~84 parts by weight.
17. a kind of preparation method that tomato beef noodle is lyophilized according to claim 15, it is characterised in that: the control
Material processed impregnates infiltration, further includes, and spreads disk；The paving disk is the material sabot after impregnating.
18. a kind of preparation method that tomato beef noodle is lyophilized according to claim 15, it is characterised in that: the control
Material processed impregnates infiltration, further includes cutting；It is described cut be immersion before, coarse fodder described in the bed of material is divided
It cuts.
19. a kind of preparation method that tomato beef noodle is lyophilized according to claim 14, it is characterised in that: the control
Material processed impregnates infiltration and freezes material with freeze-drying parameter coordination drying, further includes that parameter designing is lyophilized, the freeze-drying parameter is set
Meter is to freeze the congruent melting point design of material block and freeze material block freeze-drying parameter；Wherein, the freeze-drying parameter is 80~120Mpa of vacuum degree；
Cold-trap -25~-30 DEG C；Temperature curve is that 95~110 DEG C, constant temperature 3 hours are warming up in 1 hour；85 were cooled to through 1 hour again
DEG C, constant temperature 5 hours；It is cooled within 1 hour 70 DEG C, constant temperature 1 hour again；It is cooled within 1 hour 57 DEG C, constant temperature 3 hours again；It drops again
Temperature to less than 30 DEG C.
20. a kind of preparation method that tomato beef noodle is lyophilized according to claim 14, it is characterised in that: the control
Material processed impregnates infiltration and freezes material with freeze-drying parameter coordination drying, further includes executing freeze-drying parameter, the execution, which is lyophilized, to be joined
Number is the parameter of parameter setting vacuum freeze to be lyophilized according to jelly material block, and material is placed on vacuum freeze drying and is set
It is standby dry to terminating, the freeze-drying tomato beef noodle of water content≤5% is made.
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| CN103238888A (en) * | 2013-05-28 | 2013-08-14 | 马鞍山沁玖洲食品有限公司 | Preparation method of freeze-dried soup base |
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