CN111869824A - Instant steamed noodles and preparation process thereof - Google Patents
Instant steamed noodles and preparation process thereof Download PDFInfo
- Publication number
- CN111869824A CN111869824A CN202010904392.XA CN202010904392A CN111869824A CN 111869824 A CN111869824 A CN 111869824A CN 202010904392 A CN202010904392 A CN 202010904392A CN 111869824 A CN111869824 A CN 111869824A
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- CN
- China
- Prior art keywords
- noodle
- parts
- preparation process
- instant
- water
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 239000008213 purified water Substances 0.000 claims abstract description 13
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 9
- 239000002540 palm oil Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
- 238000010025 steaming Methods 0.000 claims description 15
- 238000003490 calendering Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 238000004040 coloring Methods 0.000 claims description 4
- 125000004122 cyclic group Chemical group 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 1
- 230000032683 aging Effects 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000004898 kneading Methods 0.000 abstract description 3
- 238000003825 pressing Methods 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 239000002131 composite material Substances 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 3
- 235000008446 instant noodles Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses an instant steamed noodle and a preparation process thereof, wherein the material comprises 500-800 parts of flour, 40-50 parts of salt, 80' 120 parts of palm oil and 200-400 parts of purified water. The preparation method comprises the specific preparation processes of dough kneading, curing, composite pressing, tabletting and shredding, vacuum packaging after cooking, and then water bath heating sterilization, the steamed noodles prepared by the process have good ductility and soft and elastic mouthfeel, the quality guarantee period can be prolonged on the basis of keeping the original quality and flavor through the water bath heating sterilization treatment, and the market competitiveness of the products is further improved.
Description
Technical Field
The invention belongs to the field of research and development of instant noodle products, and particularly relates to instant steamed noodles and a preparation process thereof.
Background
With the great increase of the economic income of people, the requirements of individuation and diversification of taste also appear, under the background, the traditional instant noodles are difficult to meet the requirements of people on higher quality and more tastes of instant food, the instant steamed noodles are novel products with the taste close to fresh and wet noodles, but the quality guarantee period of the steamed noodles prepared by utilizing the traditional preparation process is too short, so that the popularization effect is limited, the quality guarantee period is prolonged on the basis of keeping the quality and the flavor as much as possible, the shelf life requirement is further improved, and the key of the products for occupying market share is realized.
Disclosure of Invention
The present invention has been made in an effort to provide an instant steamed noodle and a process for preparing the same, which respond to the above-mentioned problems involved in the background art.
The purpose of the invention can be realized by the following technical scheme: the invention relates to an instant steamed noodle and a preparation process thereof, wherein the main preparation materials of the invention comprise: 500-800 parts of flour, 40-50 parts of salt, 80-120 parts of palm oil and 200-400 parts of purified water.
The first step is as follows: putting flour into a dough mixer, adding salt and water, and fully stirring;
the second step is that: pouring the flour wadding into a noodle maker to start calendering, wherein repeated cyclic calendering is needed to ensure that the dough sheet is smooth, and then tabletting and shredding.
The third step: uniformly placing the prepared noodles in a steaming drawer for later use.
The fourth step: pouring purified water into the cooking vessel, heating and boiling the water, and then putting the water into a steaming drawer to steam for 25-30 min; and spraying palm oil on the noodles, and continuously steaming for 3-5 min for coloring.
The fifth step: steaming, sealing and packaging.
And a sixth step: and (4) putting the packaged steamed noodles into a water bath kettle heated by purified water to realize water bath heating sterilization.
The invention has the beneficial effects that: the steamed noodles prepared by the process have good ductility and smooth and elastic mouthfeel, and the shelf life can be prolonged on the basis of keeping the original quality and flavor through the water bath heating sterilization treatment, so that the market competitiveness of the products is further improved.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example 1
The invention relates to an instant steamed noodle and a preparation process thereof, wherein the main preparation materials of the instant steamed noodle comprise 500 parts of flour, 40 parts of salt, 80 parts of palm oil and 200 parts of purified water.
The first step is as follows: putting flour into a dough mixer, adding salt and water, and fully stirring; in the process, the mixture is rapidly stirred for 5min, then slowly stirred and cured for 15min, and the first dough kneading needs to make the mixture show a dough-like shape.
The second step is that: pouring the flour wadding into a noodle maker to start calendering, wherein repeated cyclic calendering is needed to ensure that the dough sheet is smooth, and then tabletting and shredding. Pressing to 0.5mm before shredding.
The third step: uniformly placing the prepared noodles in a steaming drawer for later use.
The fourth step: pouring purified water into the cooking vessel, heating the water to boil, and steaming in a steamer for 25 min; spraying palm oil on the noodle, steaming for 3min, and coloring.
The fifth step: dividing the steamed noodles into 100g packets, and sealing and packaging.
And a sixth step: and (3) putting the packaged steamed noodles into a water bath kettle heated by purified water, wherein the water bath heating temperature is 100 ℃, and the water bath heating time is 70min, so that the water bath heating sterilization is realized.
Example 2
800 parts of flour, 50 parts of salt, 120 parts of palm oil and 400 parts of purified water.
The first step is as follows: putting flour into a dough mixer, adding salt and water, and fully stirring; in the process, the mixture is rapidly stirred for 5min, then slowly stirred and cured for 15min, and the first dough kneading needs to make the mixture show a dough-like shape.
The second step is that: pouring the flour wadding into a noodle maker to start calendering, wherein repeated cyclic calendering is needed to ensure that the dough sheet is smooth, and then tabletting and shredding. Pressing to 0.75mm before shredding.
The third step: uniformly placing the prepared noodles in a steaming drawer for later use.
The fourth step: pouring purified water into the cooking vessel, heating the water to boil, and steaming in a steamer for 30 min; spraying palm oil on the noodle, steaming for 5min, and coloring.
The fifth step: dividing the steamed noodles into 100g packets, and sealing and packaging.
And a sixth step: and (3) putting the packaged steamed noodles into a water bath kettle heated by purified water, wherein the water bath heating temperature is 100 ℃, and the water bath heating time is 70min, so that the water bath heating sterilization is realized.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (8)
1. The invention relates to an instant steamed noodle and a preparation process thereof, and is characterized in that main preparation materials of the instant steamed noodle comprise 500-800 parts of flour, 40-50 parts of table salt, 80' 120 parts of palm oil and 200-400 parts of purified water.
2. The instant steamed noodle and the preparation process thereof according to claim 1, wherein the preparation steps in the invention are as follows:
the first step is as follows: putting flour into a dough mixer, adding salt and water, and fully stirring;
the second step is that: pouring the flour wadding into a noodle maker to start calendering, wherein repeated cyclic calendering is needed to ensure that the dough sheet is smooth, and then tabletting and shredding.
The third step: uniformly placing the prepared noodles in a steaming drawer for later use.
The fourth step: pouring purified water into the cooking vessel, heating and boiling the water, and then putting the water into a steaming drawer to steam for 25-30 min; and spraying palm oil on the noodles, and continuously steaming for 3-5 min for coloring.
The fifth step: steaming, sealing and packaging.
And a sixth step: and (4) putting the packaged steamed noodles into a water bath kettle heated by purified water to realize water bath heating sterilization.
3. The instant steamed noodle and the preparation process thereof according to claim 1, wherein the stirring process comprises rapidly stirring for 5min, slowly stirring, aging for 15-20 min, and making the first dough appear flocculent.
4. The instant steamed noodle and the production process thereof according to claim 1, wherein the noodle sheet is pressed to 0.5 to 0.75mm before being cut into shreds.
5. The instant steamed noodle and the process for preparing the same according to claim 1, wherein the noodle is not sticky and is easily separated during the steaming process.
6. The instant steamed noodle and the preparation process thereof according to claim 1, wherein the shelf life of the finished product is 72 hours.
7. The instant steamed noodle and the preparation process thereof according to claim 1, wherein the water bath heating temperature is 100 ℃ and the time is 70 min.
8. The instant steamed noodle and its preparation process according to claim 1, wherein the finished product is optimally packaged in a single 100g serving.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010904392.XA CN111869824A (en) | 2020-09-01 | 2020-09-01 | Instant steamed noodles and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010904392.XA CN111869824A (en) | 2020-09-01 | 2020-09-01 | Instant steamed noodles and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111869824A true CN111869824A (en) | 2020-11-03 |
Family
ID=73198703
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010904392.XA Withdrawn CN111869824A (en) | 2020-09-01 | 2020-09-01 | Instant steamed noodles and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111869824A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114259018A (en) * | 2022-01-16 | 2022-04-01 | 梦园河北食品制造有限公司 | Steamed noodle containing rhizoma Dioscoreae extract and its preparation method |
-
2020
- 2020-09-01 CN CN202010904392.XA patent/CN111869824A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114259018A (en) * | 2022-01-16 | 2022-04-01 | 梦园河北食品制造有限公司 | Steamed noodle containing rhizoma Dioscoreae extract and its preparation method |
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20201103 |