CN111955660A - Corn warm noodles and preparation method thereof - Google Patents
Corn warm noodles and preparation method thereof Download PDFInfo
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- CN111955660A CN111955660A CN202010862411.7A CN202010862411A CN111955660A CN 111955660 A CN111955660 A CN 111955660A CN 202010862411 A CN202010862411 A CN 202010862411A CN 111955660 A CN111955660 A CN 111955660A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 27
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
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- 208000015634 Rectal Neoplasms Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
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- Molecular Biology (AREA)
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Abstract
The invention discloses a corn warm noodle and a preparation method thereof. The invention provides warm corn noodles, which consist of corn noodles, sauce bags and vegetable bags; the corn noodle is prepared from the following raw materials: corn flour, water, corn starch, potato starch and edible salt; the sauce bag is prepared from the following raw materials: edible vegetable oil, cooked beef, paprika, sugar, edible salt, perilla leaf, scallion, sesame and monosodium glutamate; the vegetable bag is prepared from the following raw materials: dehydrated spinach, dehydrated carrot, dehydrated lettuce and dehydrated shallot. The invention further discloses a preparation method of the corn warm noodle. The warm corn noodle is prepared by high-efficiency processing of corn flour by combining the traditional process with the modern production process through the processes of high-temperature extrusion, constant-temperature health preservation, forming, drying and the like, replaces the traditional complex noodle preparation method requiring soaking and boiling, can be eaten only by brewing with 80-95 ℃ boiled water for 5 minutes, and has the advantages of more delicate taste, smooth elasticity and 12 months shelf life.
Description
Technical Field
The invention relates to the technical field of food preparation. More particularly relates to a corn warm noodle and a preparation method thereof.
Background
The corn warm noodle is a wheaten food which is popular with consumers and has a side-extending characteristic. The corn warm noodle mainly comprises corn noodles, onion, perilla leaves, carrots, beef and beef bone soup and other elements, and the soup is fresh, delicious and tasty. The noodles in the warm corn noodles are prepared by pressing corn flour, have unique corn fragrance, fine and smooth taste and strong flavor, and are made of coarse grains, so the noodles are popular with consumers.
In the prior art, corn noodles are usually used as a main material, vegetables and sauce which are auxiliary materials are added, and the cooked corn noodles are used as a unique delicious food on a dining table.
The corn noodles are used as raw materials to prepare a plurality of products, and the old corn noodles in the market generally have the following problems:
(1) semi-dry corn noodles: the corn noodle is rough to make, not fine and smooth in taste and easy to mildew, the corn noodle needs to be soaked in water for more than 3 hours before use, the corn noodle needs to be boiled for the second time after being fished out, a long time is needed for making the corn noodle for the first time, the corn noodle is easy to be invaded by bacteria in the soaking process, the taste is polluted, the nutrition is damaged, and the nutrition is greatly lost.
(2) Dried corn noodles: the corn-flavored warm noodles are also cooked, the water consumption and the cooking time are strictly controlled in the cooking process, otherwise, the cooked noodles are not sticky or not cooked, have hard hearts, and also take a long time to make qualified corn-flavored warm noodles, so that the corn-flavored warm noodles are easy to be made by inexperienced consumers, and the taste is not ideal.
(3) The corn warm noodle soup and sauce also have unique formulas, and consumers who cannot make corn warm noodles also need to learn how to make the soup and the sauce, so that the difficulty in self-making authentic corn warm noodles is increased. Therefore, the preparation method of the corn warm noodles which are delicious in soup and tasty, chewy and tasty and convenient to eat is needed.
Disclosure of Invention
The invention aims to provide the warm corn noodles, and the warm corn noodles soup is delicious and tasty, can be eaten instantly after being soaked and is preserved at normal temperature.
The invention also aims to provide a preparation method of the corn warm noodle.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a corn warm noodle, which consists of corn noodles, a sauce bag and a vegetable bag;
the corn noodles are prepared from the following raw materials in parts by weight: 1200-1500 parts of corn flour, 750 parts of water 600, 75-100 parts of corn starch, 75-100 parts of potato starch and 2-3 parts of edible salt;
the sauce bag is prepared from the following raw materials in parts by weight: 160 parts of edible vegetable oil, 130 parts of cooked beef, 130 parts of chili powder, 90-120 parts of soft sugar, 60-90 parts of edible salt, 40-70 parts of perilla leaves, 30-60 parts of green onion, 25-55 parts of sesame and 25-65 parts of monosodium glutamate;
the vegetable bag is prepared from the following raw materials in parts by weight: 25-50 parts of dehydrated spinach, 25-50 parts of dehydrated carrot, 25-50 parts of dehydrated lettuce and 25-50 parts of dehydrated shallot.
Preferably, the corn noodles are prepared from the following raw materials in parts by weight: 1200 parts of corn flour, 600 parts of water, 90 parts of corn starch, 90 parts of potato starch and 2 parts of edible salt;
the sauce bag is prepared from the following raw materials in parts by weight: 130 parts of edible vegetable oil, 100 parts of cooked beef, 100 parts of chilli powder, 90 parts of soft white sugar, 60 parts of edible salt, 40 parts of perilla leaves, 30 parts of scallion, 25 parts of sesame and 25 parts of monosodium glutamate;
the vegetable bag is prepared from the following raw materials in parts by weight: 25 parts of dehydrated spinach, 25 parts of dehydrated carrot, 25 parts of dehydrated lettuce and 25 parts of dehydrated shallot.
Further, the weight ratio of the corn noodles, the sauce bag and the vegetable bag in the corn warm noodles is 137-: 60-110: 8-14.
Preferably, the weight ratio of the corn noodles, the sauce packet and the vegetable packet in the corn warm noodles is 137: 60: 10.
furthermore, the weight of the corn noodles in the corn warm noodles is 137-220 g, the weight of the sauce bag is 60-110 g and the weight of the vegetable bag is 8-14 g.
Preferably, the weight of the corn noodles in the corn warm noodles is 137 g, the weight of the sauce bag is 60 g, and the weight of the vegetable bag is 10 g, so that the corn warm noodles are suitable for normal eating of ordinary people, and have good taste and high cost performance.
Further, the thickness of the corn noodle is 0.9-1.2 mm; preferably, the thickness of the corn noodles is 1.2mm, so that the corn noodles have a finer taste.
The invention further provides a preparation method of the corn warm noodle, which comprises the following steps:
preparing corn noodles: weighing corn flour, water, corn starch, potato starch and edible salt according to the weight parts, mixing, uniformly stirring, extruding at high temperature, maintaining at constant temperature in an aseptic manner, forming, and drying to obtain the corn noodles.
Preparing the sauce bag: weighing edible vegetable oil, cooked beef, chili powder, soft sugar, edible salt, perilla leaf, scallion, sesame and monosodium glutamate according to the weight parts, and stirring to obtain a sauce bag;
preparing the vegetable bag: weighing the dehydrated spinach, the dehydrated carrot, the dehydrated lettuce and the dehydrated scallion according to the weight parts, and mixing to obtain the vegetable bag.
Further, the preparation method also comprises the step of combining and assembling the corn noodles, the sauce bag and the vegetable bag together to obtain the finished product of the corn warm noodles.
Further, the temperature of the high-temperature extrusion is 120-140 ℃, and preferably 130 ℃.
Further, the diameter of the seedling obtained after the high-temperature extrusion is 0.9-1.2 mm; preferably, the diameter of the corn noodle is 1.2mm, so that the corn noodle has a finer taste.
Further, the constant-temperature sterile curing is to place the mixture in a sterile environment for 8 hours.
Further, the drying temperature is 50-70 ℃, and the drying time is 15 minutes.
The warm corn noodles, the vegetable packages and the sauce packages obtained by the preparation method are also within the protection scope of the invention.
The invention has the following beneficial effects:
1. according to the invention, the corn flour is subjected to high-temperature extrusion, constant-temperature health preservation, forming, drying and other processes, so that the traditional process is combined with the modern production process for efficient processing, the traditional complex noodle making method which needs to be soaked and boiled is replaced, the noodle can be eaten only by brewing with 80-95 ℃ boiled water for 5 minutes, consumers can easily eat the corn warm noodles made by themselves, and the time for making the corn warm noodles is greatly shortened.
2. The sauce bag and the vegetable bag of the corn warm noodle are adjusted to the best taste according to the proportion, and a consumer can make a genuine corn warm noodle by only unpacking the package and injecting hot water into the noodle.
3. In the invention, the warm corn noodles are made into filaments of 0.9-1.2mm, so that the taste is more delicate, the elasticity is smooth, and the coarse grains are really made into fine grains.
4. In addition, the corn noodles and various seasonings are independently packaged, so that the invasion of mixed bacteria is reduced, the corn warm noodles cannot be deteriorated due to the seasonings, and the quality guarantee period of the obtained corn warm noodles at normal temperature can reach 12 months.
5. The corn warm noodle is rich in cellulose, magnesium and selenium elements, stimulates the peristalsis of colon, and has the effect of treating constipation; meanwhile, the time for the carcinogenic substances in the excrement to contact with the intestinal mucosa can be reduced, and the effect of preventing rectal cancer is achieved.
Detailed Description
In order to more clearly illustrate the invention, the invention is further described below in connection with preferred embodiments. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.
Example 1 preparation of warm corn noodles
A preparation method of warm corn noodles comprises packaging warm corn noodles, sauce bag and vegetable bag;
the preparation method comprises the following steps:
preparing corn noodles: weighing 120kg of corn flour, 60kg of domestic drinking water, 9kg of corn starch, 9kg of potato starch and 0.2kg of edible salt, uniformly stirring by using a stirrer, putting the stirred materials into a noodle press, extruding the materials at a high temperature of 130 ℃ to obtain noodles, hanging the pressed noodles in sections, placing the noodles for 8 hours in an aseptic manner (namely constant-temperature aseptic curing), shaping (forming) the noodles, drying the noodles for 15 minutes in a dryer at a temperature of 60 ℃, and subpackaging the noodles into bags according to 137 g of each bag to obtain the corn noodles with the thickness of 1.2 mm;
preparing the sauce bag: weighing 13kg of edible vegetable oil, 10kg of cooked beef, 10kg of chilli powder, 9kg of soft sugar, 6kg of edible salt, 4kg of perilla leaf, 3kg of scallion, 2.5kg of sesame and 2.5kg of monosodium glutamate, mixing, and subpackaging 60 g of each bag into bags to obtain sauce bags;
preparing the vegetable bag: weighing 2.5kg of dehydrated spinach, 2.5kg of dehydrated carrot, 2.5kg of dehydrated lettuce and 2.5kg of dehydrated scallion, mixing, and subpackaging according to 10 g per bag to obtain vegetable bags;
taking corn noodles, sauce bags and vegetable bags, respectively, combining and packaging together, and packaging in a bowl box to obtain the finished product of the corn warm noodles.
Example 2 preparation of warm corn noodles
A preparation method of warm corn noodles comprises packaging warm corn noodles, sauce bag and vegetable bag;
the preparation method comprises the following steps:
preparing corn noodles: weighing 150kg of corn flour, 75kg of domestic drinking water, 10kg of corn starch, 10kg of potato starch and 0.3kg of edible salt, mixing uniformly by using a mixer, putting the mixed materials into a noodle press, extruding the mixed materials at a high temperature of 140 ℃ to obtain noodles, hanging the pressed noodles in sections, placing the noodles for 8 hours in an aseptic manner (namely constant-temperature aseptic curing), shaping (forming) the noodles, drying the noodles in a dryer at a temperature of 50 ℃ for 15 minutes, and subpackaging the noodles into bags according to 220 g per bag to obtain the corn noodles with the thickness of 0.9 mm;
preparing the sauce bag: weighing 16kg of edible vegetable oil, 13kg of cooked beef, 13kg of chilli powder, 12kg of soft white sugar, 9kg of edible salt, 7kg of perilla leaf, 6kg of scallion, 5.5kg of sesame and 6.5kg of monosodium glutamate, mixing, and subpackaging into bags according to 110 g per bag to obtain sauce bags;
preparing the vegetable bag: weighing 5kg of dehydrated spinach, 5kg of dehydrated carrot, 5kg of dehydrated lettuce and 4kg of dehydrated scallion, mixing, and subpackaging according to 14 g per bag to obtain a vegetable bag;
taking corn noodles, sauce bags and vegetable bags, respectively, combining and packaging together, and packaging in a bowl box to obtain the finished product of the corn warm noodles.
Example 3 preparation of warm corn noodles
A preparation method of warm corn noodles comprises packaging warm corn noodles, sauce bag and vegetable bag;
the preparation method comprises the following steps:
preparing corn noodles: weighing 140kg of corn flour, 70kg of domestic drinking water, 9kg of corn starch, 9kg of potato starch and 0.2kg of edible salt, mixing uniformly by using a mixer, putting the mixed materials into a noodle press, extruding noodles at high temperature of 120 ℃, hanging the pressed noodles in sections, placing the noodles for 8 hours in an aseptic manner (namely constant-temperature aseptic curing), shaping (forming), taking out, drying the noodles in a dryer at 70 ℃ for 15 minutes, and subpackaging into bags according to 150 g per bag to obtain the corn noodles with the thickness of 1.0 mm;
preparing the sauce bag: weighing 15kg of edible vegetable oil, 12kg of cooked beef, 12kg of chilli powder, 10kg of soft sugar, 8kg of edible salt, 6kg of perilla leaf, 5kg of scallion, 4kg of sesame and 4kg of monosodium glutamate, mixing, and subpackaging 90 g of each bag into bags to obtain sauce bags;
preparing the vegetable bag: weighing 4kg of dehydrated spinach, 4kg of dehydrated carrot, 4kg of dehydrated lettuce and 5kg of dehydrated scallion, mixing, and subpackaging according to 8 g per bag to obtain a vegetable bag;
taking corn noodles, sauce bags and vegetable bags, respectively, combining and packaging together, and packaging in a bowl box to obtain the finished product of the corn warm noodles.
Comparative example 1 preparation method of old-fashioned corn noodles
Weighing 140kg of corn flour, 70kg of domestic drinking water and 0.2kg of edible salt, mixing uniformly by using a mixer, putting the mixed materials into a noodle press, extruding the noodles at a high temperature of 155 ℃, directly airing the noodles for more than 24 hours after forming, naturally drying the noodles, and subpackaging the noodles into bags according to 150 g per bag to obtain the old corn noodles with the thickness of 5 mm.
Comparing the taste, shelf life, cooking or brewing time, flavor pack, noodle toughness and nutrition of the corn warm noodles of the present invention (taking the corn warm noodles prepared in example 1 as an example) and the old noodles of comparative example 1 are shown in the following table:
the corn noodles are different from old corn noodles in ingredients, and starch is added into the corn noodles, so that the corn noodles are fine and chewy in taste.
The high-temperature extrusion temperature of the corn noodles is different from that of the old corn noodles, the high-temperature extrusion temperature of the old corn noodles is more than 150 ℃, the temperature is not precise enough, the old corn noodles are thick, the taste is not fine and smooth enough, and the old corn noodles are easy to go moldy.
The corn noodles are different from the old corn noodles in drying method, the corn noodles are dried at the temperature of 50-70 ℃ after being kept for 8 hours, and can be eaten after being brewed with 80-95 ℃ boiled water for 5 minutes, so that the loss of nutrition is avoided, consumers can easily and healthily eat the corn warm noodles made by themselves, and the time for making the corn warm noodles is greatly shortened. The old noodles are directly aired for more than 24 hours for natural drying after being formed, the drying conditions are in a closed space, no sterilization condition exists, the noodles are easy to mildew, the drying time is too long, so that the noodles are regenerated, the noodles have hard cores, the noodles need to be soaked in water for more than 3 hours before being eaten, the noodles need to be boiled for the second time after being fished out, the time for making the corn noodle warming for the first time is long, the noodles are easy to be invaded by mixed bacteria in the soaking process, the noodles are polluted, the taste is damaged, and the nutritional ingredients can be greatly lost.
The corn noodles are different from the old noodles in packaging forms, the old corn noodles are sold singly, are not provided with seasoning bags, need to be prepared by oneself, and for consumers who cannot make corn warm noodles, the consumers also need to learn how to make soup and sauce, so that the difficulty of self-making the authentic corn warm noodles is increased, and the consumers cannot eat the authentic corn warm noodles. The corn noodles are sold in combination with the sauce bag and the vegetable bag, and the sauce bag and the vegetable bag have unique formulas, so that consumers can easily and healthily eat the authentic corn warm noodles made by themselves.
The corn noodles and the old noodles have different quality guarantee periods, the natural drying quality guarantee period of the old noodles which are directly aired for more than 24 hours in the preparation process is 1-3 months at normal temperature and in the dark place, the corn noodles are sterilized and maintained for 8 hours in the drying process, then the corn noodles are placed on drying equipment and are rapidly dried for 15 minutes at the temperature of 50-70 ℃, and the quality guarantee period is 12 months at the normal temperature and in the dark place.
It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.
Claims (10)
1. The corn warm noodle is characterized in that: the corn warm noodles are composed of corn noodles, sauce bags and vegetable bags;
the corn noodles are prepared from the following raw materials in parts by weight: 1200-1500 parts of corn flour, 750 parts of water 600, 75-100 parts of corn starch, 75-100 parts of potato starch and 2-3 parts of edible salt;
the sauce bag is prepared from the following raw materials in parts by weight: 160 parts of edible vegetable oil, 130 parts of cooked beef, 130 parts of chili powder, 90-120 parts of sugar, 60-90 parts of edible salt, 40-70 parts of perilla leaf, 30-60 parts of scallion, 25-55 parts of sesame and 25-65 parts of monosodium glutamate;
the vegetable bag is prepared from the following raw materials in parts by weight: 25-50 parts of dehydrated spinach, 25-50 parts of dehydrated carrot, 25-50 parts of dehydrated lettuce and 25-50 parts of dehydrated shallot.
2. The corn warm noodle of claim 1, characterized in that: the corn noodles are prepared from the following raw materials in parts by weight: 1200 parts of corn flour, 600 parts of water, 90 parts of corn starch, 90 parts of potato starch and 2 parts of edible salt;
the sauce bag is prepared from the following raw materials in parts by weight: 130 parts of edible vegetable oil, 100 parts of cooked beef, 100 parts of chili powder, 90 parts of sugar, 60 parts of edible salt, 40 parts of perilla leaves, 30 parts of scallion, 25 parts of sesame and 25 parts of monosodium glutamate;
the vegetable bag is prepared from the following raw materials in parts by weight: 25 parts of dehydrated spinach, 25 parts of dehydrated carrot, 25 parts of dehydrated lettuce and 25 parts of dehydrated shallot.
3. The corn warm noodle of claim 1 or 2, characterized in that: the weight ratio of the corn noodles, the sauce packet and the vegetable packet in the corn warm noodles is 137-220: 60-110: 8-14; preferably, the weight ratio of the corn noodles, the sauce packet and the vegetable packet in the corn warm noodles is 137: 60: 10.
4. the corn warm noodle of claim 1 or 2, characterized in that: the weight of the corn noodles in the corn warm noodles is 137-220 g, the weight of the sauce bag is 60-110 g, and the weight of the vegetable bag is 8-14 g; preferably, the weight of the corn noodles in the corn warm noodles is 137 g, the weight of the sauce bag is 60 g, and the weight of the vegetable bag is 10 g.
5. The corn warm noodle of claim 1 or 2, characterized in that: the thickness of the corn noodles is 0.9-1.2 mm; preferably 1.2 mm.
6. The method for preparing warm corn noodles as claimed in any one of claims 1 to 5, wherein:
the preparation method of the corn noodles comprises the following steps: weighing corn flour, water, corn starch, potato starch and edible salt according to the parts by weight of any one of claims 1 to 5, mixing, stirring uniformly, extruding at high temperature, maintaining at constant temperature in an aseptic manner, molding, and drying to obtain corn noodles;
the preparation of the sauce bag comprises the following steps: weighing the edible vegetable oil, the cooked beef, the chili powder, the sugar, the edible salt, the perilla leaf, the scallion, the sesame and the monosodium glutamate according to the parts by weight of any one of the claims 1 to 5, and stirring to obtain a sauce bag;
the preparation method of the vegetable packet comprises the following steps: weighing dehydrated spinach, dehydrated carrot, dehydrated lettuce and dehydrated shallot according to the weight parts of any one of claims 1 to 5, and mixing to obtain the vegetable bag.
7. The method of claim 6, wherein: the preparation method also comprises the step of combining and assembling the corn noodles, the sauce bag and the vegetable bag together to obtain a finished corn warm noodle product.
8. The production method according to claim 6 or 7, characterized in that: the temperature of the high-temperature extrusion is 120-140 ℃.
9. The production method according to claim 6 or 7, characterized in that: the constant-temperature aseptic curing is to be placed for 20-24 hours in an aseptic environment.
10. The production method according to claim 6 or 7, characterized in that: the drying temperature is 50-70 ℃ and the drying time is 15 minutes.
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Application publication date: 20201120 |