CN112704188A - Non-fried sour soup coarse grain noodles and preparation method thereof - Google Patents
Non-fried sour soup coarse grain noodles and preparation method thereof Download PDFInfo
- Publication number
- CN112704188A CN112704188A CN202110107257.7A CN202110107257A CN112704188A CN 112704188 A CN112704188 A CN 112704188A CN 202110107257 A CN202110107257 A CN 202110107257A CN 112704188 A CN112704188 A CN 112704188A
- Authority
- CN
- China
- Prior art keywords
- noodles
- flour
- parts
- materials
- weight
- Prior art date
- 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.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 118
- 235000014347 soups Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 51
- 238000000034 method Methods 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims description 104
- 235000013312 flour Nutrition 0.000 claims description 86
- 239000000843 powder Substances 0.000 claims description 47
- 235000013339 cereals Nutrition 0.000 claims description 42
- 150000003839 salts Chemical class 0.000 claims description 40
- 239000002994 raw material Substances 0.000 claims description 38
- 238000001035 drying Methods 0.000 claims description 33
- 238000001125 extrusion Methods 0.000 claims description 33
- 238000003756 stirring Methods 0.000 claims description 26
- 240000007594 Oryza sativa Species 0.000 claims description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims description 23
- 238000002156 mixing Methods 0.000 claims description 23
- 229920001592 potato starch Polymers 0.000 claims description 23
- 235000009566 rice Nutrition 0.000 claims description 23
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 22
- 229930006000 Sucrose Natural products 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 22
- 239000005720 sucrose Substances 0.000 claims description 22
- -1 sucrose ester Chemical class 0.000 claims description 22
- 238000004806 packaging method and process Methods 0.000 claims description 21
- 244000291564 Allium cepa Species 0.000 claims description 18
- 240000002234 Allium sativum Species 0.000 claims description 18
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 18
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 18
- 244000017020 Ipomoea batatas Species 0.000 claims description 18
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 18
- 229920002752 Konjac Polymers 0.000 claims description 18
- 240000003183 Manihot esculenta Species 0.000 claims description 18
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 18
- 240000008042 Zea mays Species 0.000 claims description 18
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 18
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 18
- 235000005822 corn Nutrition 0.000 claims description 18
- 235000004611 garlic Nutrition 0.000 claims description 18
- 235000008397 ginger Nutrition 0.000 claims description 18
- 239000000252 konjac Substances 0.000 claims description 18
- 235000010485 konjac Nutrition 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 18
- 235000011803 sesame oil Nutrition 0.000 claims description 18
- 239000008159 sesame oil Substances 0.000 claims description 18
- 235000013555 soy sauce Nutrition 0.000 claims description 18
- 238000004898 kneading Methods 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 16
- 230000008569 process Effects 0.000 claims description 16
- 235000013311 vegetables Nutrition 0.000 claims description 16
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 14
- 238000007710 freezing Methods 0.000 claims description 14
- 230000008014 freezing Effects 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 235000010610 frozen noodles Nutrition 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 11
- 241000196324 Embryophyta Species 0.000 claims description 10
- 238000007602 hot air drying Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000005057 refrigeration Methods 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 6
- 235000013325 dietary fiber Nutrition 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 4
- 238000010907 mechanical stirring Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 31
- 241000234314 Zingiber Species 0.000 description 14
- 235000013305 food Nutrition 0.000 description 11
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 6
- 235000005686 eating Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 235000013410 fast food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000013543 active substance Substances 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 210000002249 digestive system Anatomy 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010037888 Rash pustular Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000003784 poor nutrition Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000029561 pustule Diseases 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 235000011845 white flour Nutrition 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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
-
- 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 relates to non-fried sour soup coarse grain noodles and a preparation method thereof. The coarse grain noodles prepared by the method of the invention can effectively ensure the rehydration, taste, fineness and smoothness of the product due to the non-frying way, so that the prepared product is easy to digest and absorb; meanwhile, by adding the seasoning packet, nutrient substances in the sour soup can enter the interior of the noodles, so that the quality of the noodles is improved, the mouthfeel and the nutritive value of the noodles are increased, no additive is added in the preparation process, the noodles are safe and reliable to eat, the pursuit of modern people on nature, safety, greenness, nutrition and health is met, and the preparation method is simple, easy to operate, suitable for mass production and easy to popularize and apply.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to non-fried sour soup coarse grain noodles and a preparation method thereof.
Background
With the acceleration of the pace of life and work of people, the eating habits of people are gradually changed, and many modern people tend to consume the convenience brought by instant food, including mouthfeel, fast food and cooking convenience. Therefore, the short time and the convenient eating become key factors when people select diet, so that the fast food which is convenient to eat is more and more popular with people. Such as fast food, instant noodles, self-heating rice, etc., are not always available for saving time and eating conveniently. However, as people continuously pursue high-quality life, instant foods such as flour and rice with less taste, poor nutrition and less variety cannot meet the needs of people. Therefore, the development of convenient foods with more varieties, higher nutrition and better taste is certainly to become new pursuits of people.
Coarse grains are classified into three major categories, namely grains, mixed beans and tubers, compared with fine grains such as polished rice and flour. The coarse food grain contains rich insoluble cellulose, and is favorable for ensuring the normal operation of the digestive system. Most of coarse grains are rich in amino acids and high-quality protein which are necessary for human bodies, and also contain mineral substances such as calcium, phosphorus and the like and vitamins, compared with rice and white flour, the coarse grains have lower carbohydrate content and higher dietary fiber content, so that satiety is more easily generated after eating, the caloric intake can be reduced, and the effect of losing weight is achieved. The coarse food grain contains rich dietary fiber, and can generate mechanical stimulation to large intestine, accelerate intestinal peristalsis, promote food residue to be discharged out of body as early as possible, and ensure normal operation of digestive system. The dietary fiber in the coarse food grain has adsorption effect, can delay glucose absorption speed after meals, and has good prevention and treatment effects on hypertension, diabetes, cardiovascular and cerebrovascular diseases.
Most of the instant foods in the current market are fried foods, and the fried foods ensure convenient eating and simultaneously cause loss and damage of a plurality of nutrient elements including vitamins and the like; meanwhile, the existing instant food has the defects of single variety, poor taste, great limitation on nutrient components, short storage life, long rehydration time, unsusceptibility to cooking, easy generation of pustule phenomenon in the cooking process and incapability of meeting the modern high-paced work and life needs.
Disclosure of Invention
Aiming at the problems in the background art, the invention aims to provide green and healthy sour soup coarse grain noodles which are convenient to eat, good in taste, balanced in nutrition, easy to digest and absorb and green, and also provides a preparation method of the sour soup coarse grain noodles, in particular to non-fried sour soup coarse grain noodles and a preparation method thereof.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: the non-fried sour soup coarse grain noodles are composed of noodles and seasoning packets, wherein the noodles are prepared from main materials and auxiliary materials, and the seasoning packets are prepared from sour soup juice, vegetable sesame oil, rape seed oil, ginger, garlic, shallot, salt and soy sauce which are used as raw materials in a weight ratio of 5:1:4:2:2:2:1: 3; the main material is a coarse grain raw material and comprises 30-50 parts of corn flour, 20-40 parts of konjac flour, 20-40 parts of sweet potato flour, 15-35 parts of cassava flour, 10-30 parts of potato flour, 5-15 parts of rice flour and 60-80 parts of flour; the auxiliary materials comprise salt, yeast powder, egg liquid and sucrose ester, the amount of the salt is 1-5% of the weight of the main material, the amount of the yeast powder is 0.5-2% of the weight of the main material, the amount of the egg liquid is 0.3-1% of the weight of the main material, and the amount of the sucrose ester is 0.2-0.8% of the weight of the main material; the amount of the seasoning packet is 2-6% of the weight of the noodles.
Further, the non-fried sour soup coarse grain noodles comprise 30-40 parts of corn flour, 25-35 parts of konjac flour, 20-30 parts of sweet potato powder, 15-25 parts of tapioca flour, 10-20 parts of potato flour, 5-10 parts of rice flour and 60-70 parts of flour; the edible salt accounts for 1-3% of the weight of the main materials, the yeast powder accounts for 0.5-1% of the weight of the main materials, the egg liquid accounts for 0.3-0.6% of the weight of the main materials, and the sucrose ester accounts for 0.2-0.5% of the weight of the main materials; the amount of the seasoning packet is 2-4% of the weight of the noodles.
The invention also discloses a preparation method of the non-fried sour soup coarse grain noodles, which comprises the steps of preparing noodles and preparing seasoning packets, wherein the preparation method of the noodles comprises the steps of uniformly mixing the raw materials, kneading, aging, carrying out extrusion forming, rinsing and freezing the extruded noodles, drying the frozen noodles, drying, cooling to normal temperature, and finally packaging to obtain finished noodles; heating rapeseed oil, adding sour soup juice, ginger, garlic, scallion, salt and soy sauce, frying for flavoring, cooling, adding vegetable sesame oil, stirring uniformly, pouring into an oil residue separator, separating oil residue, cooling the oil temperature to normal temperature, and finally packaging to obtain a finished seasoning packet product; and finally, filling the finished noodles and the finished seasoning packet into a packaging box according to the raw material ratio to obtain the non-fried sour soup coarse grain noodles.
Further, the preparation method of the invention, wherein the preparation process of the noodles specifically comprises the following steps:
(1) dough mixing: respectively taking corn flour, konjac flour, sweet potato flour, tapioca flour, potato flour, rice flour and flour in the main materials according to the raw material proportion, adding the corn flour, the konjac flour, the sweet potato flour, the tapioca flour, the rice flour and the flour in a mixing dough mixer for primary homogenizing treatment, respectively taking salt, yeast powder, egg liquid and sucrose ester in the auxiliary materials according to the raw material proportion in the homogenizing treatment process, adding the salt, the yeast powder, the egg liquid and the sucrose ester in the auxiliary materials into the mixing dough mixer for secondary homogenizing treatment to mix the materials uniformly, then adding water accounting for 25-30% of the total weight of the main materials and the auxiliary materials, mixing and stirring for 15-20 minutes, stopping mechanical stirring, using manual kneading, continuously turning and kneading from top to bottom, increasing the toughness and reducing the hardness of the kneaded powder, kneading the powder until the powder is fine and uniform and the surface of the;
(2) curing: putting the prepared dough into a low-speed stirring curing tray, and curing by stirring at the temperature of 23-28 ℃, wherein the stirring speed is controlled to be 8-12 r/min, and the curing time is 20-25 min;
(3) extrusion molding: extruding the cooked dough into noodles with the diameter of 0.8-1.2 mm by two times of extrusion forming in a self-cooking extruder;
(4) rinsing: putting the extruded noodles into a rinsing pool, rinsing for 25-35 seconds, taking out, draining for 15-25 seconds, then putting into the rinsing pool, rinsing for 15-25 seconds, and taking out, draining for 10-20 seconds;
(5) freezing: feeding the rinsed noodles into a refrigeration house for freezing treatment, and controlling the temperature in the refrigeration house between-5 ℃ and-3 ℃ for 8-12 hours;
(6) drying: drying the frozen noodles in a three-level gradient hot air drying mode until the water content is lower than 15%;
(7) packaging: naturally cooling the dried noodles to normal temperature, and weighing, metering and packaging according to specifications to obtain the finished noodles.
Further, in the dough mixing process in the step (1), the homogenizing treatment conditions are normal temperature and normal pressure, the power is 150w, the rotating speed is 400-500 r/min, the first homogenizing treatment time is 5-6 min, and the second homogenizing treatment time is 8-10 min.
Further, in the extrusion forming process in the step (3), the cooked dough is extruded into a thick strip with the diameter of 1-1.5 cm through a self-cooked extruder at the first extrusion forming temperature of 110-120 ℃ and the first extrusion forming pressure of 0.4-0.6 MPa; the temperature of the second extrusion forming is 110-115 ℃, the forming extrusion pressure is 0.8-1.0 MPa, and the coarse noodles are formed into noodles with the diameter of 0.8-1.2 mm through the second extrusion.
Further, in the preparation method, in the drying process in the step (6), the specific process conditions of the three-level gradient hot air drying are that the frozen noodles are sequentially subjected to primary drying by a hot air dryer with the temperature of 45-50 ℃ and the humidity of 40-50%, and the drying time is 10-15 min; and then carrying out secondary drying for 5-10 min by using a hot air dryer with the temperature of 65-70 ℃ and the humidity of 60-70%, and finally carrying out tertiary drying for 15-20 min by using a hot air dryer with the temperature of 50-55 ℃ and the humidity of 45-55% until the water content of the noodles is lower than 15%.
Further, the preparation method of the seasoning packet specifically comprises the following steps:
(1) preparing materials: preparing sour soup juice, plant sesame oil, rape seed oil, ginger, garlic, scallion, salt and soy sauce raw materials in advance according to the raw material proportion;
(2) frying: putting the prepared vegetable seed oil into a pot, heating to 100-120 ℃, adding sour soup, ginger, garlic, scallion, salt and soy sauce, continuously frying for 15-25 minutes in the stirring process, and stopping heating when the fried vegetable seed oil is fried to have fragrance to obtain a fried material;
(3) seasoning: naturally cooling the fried materials, adding the plant sesame oil when the temperature is reduced to 60-70 ℃, uniformly stirring, pouring into an oil residue separator, separating oil residues, and finally packaging when the oil temperature is cooled to normal temperature to obtain finished seasoning packets.
The sour soup coarse grain noodles are composed of noodles and seasoning packets, wherein the noodles are prepared by adding auxiliary materials to main materials, the main materials are coarse grain raw materials comprising corn flour, konjac flour, sweet potato flour, cassava flour, potato flour, rice flour and flour, and the auxiliary materials are salt, yeast powder, egg liquid and sucrose ester; the seasoning bag is prepared by taking sour soup, plant sesame oil, rape seed oil, ginger, garlic, scallion, salt and soy sauce as raw materials; in the preparation process, the noodle is prepared by a non-frying mode, two-time extrusion forming is adopted after dough mixing and curing treatment, then rinsing and freezing treatment are carried out, drying is carried out by a three-level gradient hot air drying mode, finally packaging is carried out, and the three-level gradient hot air drying is carried out, so that the nutritional ingredients, the hydrophilicity and the active substances of the coarse grain can be effectively maintained, the dispersion performance of the product is improved, the phenomena of decomposition of the nutritional ingredients, separation of the hydrophilicity and the active substances from other ingredients and the like caused by the fact that the product enters a high-temperature environment from a low-temperature environment are avoided, the rehydration, the taste, the fineness and the smoothness of the product can be effectively ensured, and the prepared product is easy to digest and absorb. The preparation method of the seasoning packet is characterized in that the seasoning packet is fried and then subjected to seasoning treatment, and finally packaged, so that the fragrance of the seasoning packet can be improved, and the taste and the nutritional value of the seasoning packet can be increased.
Compared with the prior art, the non-fried sour soup coarse grain noodles and the preparation method thereof have the beneficial effects that: the noodles are prepared in a non-frying way, so that the rehydration, the taste, the fineness and the smoothness of the product can be effectively ensured, and the prepared product is easy to digest and absorb; meanwhile, by adding the seasoning packet, nutrient substances in the sour soup can enter the interior of the noodles in the final soaking and boiling process, so that the quality of the noodles is improved, the mouthfeel and the nutritional value of the noodles are increased, no additive is added in the preparation process, the noodles are safe and reliable to eat, more consumer groups can be met, the pursuit of modern people on nature, safety, green, nutrition and health is met, and the noodle is simple in preparation method, easy to operate, suitable for mass production and easy to popularize and apply.
Detailed Description
In order to more fully explain the practice of the invention, the invention is further illustrated by reference to the following specific examples.
Example 1:
the non-fried sour soup coarse grain noodles are composed of noodles and seasoning packets, wherein the noodles are prepared from main materials and auxiliary materials, and the seasoning packets are prepared from sour soup juice, vegetable sesame oil, rape seed oil, ginger, garlic, shallot, salt and soy sauce which are used as raw materials in a weight ratio of 5:1:4:2:2:2:1: 3; the main material is a coarse grain raw material and comprises 30 parts of corn flour, 20 parts of konjac flour, 20 parts of sweet potato powder, 15 parts of cassava powder, 10 parts of potato powder, 5 parts of rice powder and 60 parts of flour; the auxiliary materials comprise salt, yeast powder, egg liquid and sucrose ester, wherein the amount of the salt is 1% of the weight of the main material, the amount of the yeast powder is 0.5% of the weight of the main material, the amount of the egg liquid is 0.3% of the weight of the main material, and the amount of the sucrose ester is 0.2% of the weight of the main material; the amount of the seasoning packet is 2% of the weight of the noodles.
The preparation method of the non-fried sour soup coarse grain noodles comprises the preparation of noodles and the preparation of seasoning packets, wherein the preparation method of the noodles comprises the steps of uniformly mixing the raw materials, kneading, aging, carrying out extrusion forming, rinsing and freezing the extruded noodles, drying the frozen noodles, drying, cooling to normal temperature, and finally packaging to obtain finished noodles; the preparation process comprises the following steps:
(1) dough mixing: respectively taking corn flour, konjac flour, sweet potato flour, tapioca flour, potato flour, rice flour and flour in the main materials according to the raw material proportion, adding the corn flour, the konjac flour, the sweet potato flour, the tapioca flour, the rice flour and the flour in the main materials into a mixing dough mixer for primary homogenizing treatment, respectively taking salt, yeast powder, egg liquid and sucrose ester in the auxiliary materials according to the raw material proportion in the homogenizing treatment process, adding the salt, the yeast powder, the egg liquid and the sucrose ester in the auxiliary materials into the mixing dough mixer for secondary homogenizing treatment to mix the materials uniformly, then adding water accounting for 25% of the total weight of the main materials and the auxiliary materials, mixing and stirring for 15 minutes, then stopping mechanical stirring, kneading the dough by manual kneading, continuously turning and kneading from top to bottom, increasing the toughness and reducing the hardness of the kneaded powder, and kneading the dough until the powder; wherein the homogenizing treatment conditions are normal temperature and normal pressure, the power is 150w, the rotating speed is 500 r/min, the first homogenizing treatment time is 5min, and the second homogenizing treatment time is 8 min;
(2) curing: putting the prepared dough into a low-speed stirring curing tray, and curing by stirring at the temperature of 23-28 ℃, wherein the stirring speed is controlled to be 8-10 r/min, and the curing time is 25 min;
(3) extrusion molding: extruding the cured dough into a raw strip with the diameter of 1.2-1.5 cm through a self-curing extruder for the first time, wherein the temperature of the first extrusion molding is 110-115 ℃, the molding extrusion pressure is 0.5-0.6 MPa; the temperature of the second extrusion forming is 110-112 ℃, the forming extrusion pressure is 0.8-0.9 MPa, and the coarse noodles are formed into noodles with the diameter of 0.8-1.0 mm through the second extrusion;
(4) rinsing: putting the extruded noodles into a rinsing pool, rinsing for 25-30 seconds, taking out, draining for 15-20 seconds, then putting into the rinsing pool, rinsing for 15-20 seconds, and taking out, draining for 10-15 seconds;
(5) freezing: feeding the rinsed noodles into a refrigeration house for freezing treatment, and controlling the temperature in the refrigeration house between-5 ℃ and-3 ℃ for 8-10 hours;
(6) drying: drying the frozen noodles by adopting a three-level gradient hot air drying mode, wherein the specific technological conditions of the three-level gradient hot air drying are that the frozen noodles are sequentially subjected to primary drying for 10-15 min by a hot air dryer with the temperature of 45-50 ℃ and the humidity of 40-50%; then, carrying out secondary drying for 5-10 min by using a hot air dryer with the temperature of 65-70 ℃ and the humidity of 60-70%, and finally carrying out tertiary drying for 15-20 min by using a hot air dryer with the temperature of 50-55 ℃ and the humidity of 45-55% until the water content of the noodles is lower than 15%;
(7) packaging: naturally cooling the dried noodles to normal temperature, and weighing, metering and packaging according to specifications to obtain the finished noodles.
The preparation process of the seasoning packet specifically comprises the following steps:
(1) preparing materials: preparing sour soup juice, plant sesame oil, rape seed oil, ginger, garlic, scallion, salt and soy sauce raw materials in advance according to the raw material proportion;
(2) frying: putting the prepared vegetable seed oil into a pot, heating to 100-110 ℃, adding sour soup, ginger, garlic, scallion, salt and soy sauce, continuously frying for 15-20 minutes in the stirring process, and stopping heating when the fried vegetable seed oil is fried to have fragrance to obtain a fried material;
(3) seasoning: naturally cooling the fried materials, adding the plant sesame oil when the temperature is reduced to 60-65 ℃, uniformly stirring, pouring into an oil residue separator, separating oil residues, and finally packaging when the oil temperature is cooled to normal temperature to obtain finished seasoning packets.
Example 2:
the non-fried sour soup coarse grain noodles are composed of noodles and seasoning packets, wherein the noodles are prepared from main materials and auxiliary materials, and the seasoning packets are prepared from sour soup juice, vegetable sesame oil, rape seed oil, ginger, garlic, shallot, salt and soy sauce which are used as raw materials in a weight ratio of 5:1:4:2:2:2:1: 3; the main material is a coarse grain raw material and comprises 30 parts of corn flour, 25 parts of konjac flour, 20 parts of sweet potato powder, 15 parts of cassava powder, 10 parts of potato powder, 5 parts of rice powder and 60 parts of flour; the edible salt accounts for 1% of the weight of the main materials, the yeast powder accounts for 0.5% of the weight of the main materials, the egg liquid accounts for 0.3% of the weight of the main materials, and the sucrose ester accounts for 0.2% of the weight of the main materials; the amount of the seasoning packet is 2% of the weight of the noodles.
The preparation method of the non-fried sour soup coarse grain noodles is the same as the example 1.
Example 3:
the non-fried sour soup coarse grain noodles are composed of noodles and seasoning packets, wherein the noodles are prepared from main materials and auxiliary materials, and the seasoning packets are prepared from sour soup juice, vegetable sesame oil, rape seed oil, ginger, garlic, shallot, salt and soy sauce which are used as raw materials in a weight ratio of 5:1:4:2:2:2:1: 3; the main material is a coarse grain raw material and comprises 35 parts of corn flour, 30 parts of konjac flour, 25 parts of sweet potato flour, 20 parts of cassava flour, 15 parts of potato flour, 8 parts of rice flour and 65 parts of flour; the edible salt accounts for 2% of the weight of the main materials, the yeast powder accounts for 0.8% of the weight of the main materials, the egg liquid accounts for 0.5% of the weight of the main materials, and the sucrose ester accounts for 0.4% of the weight of the main materials; the amount of the seasoning packet is 3% of the weight of the noodles.
The preparation method of the non-fried sour soup coarse grain noodles comprises the preparation of noodles and the preparation of seasoning packets, wherein the preparation method of the noodles comprises the steps of uniformly mixing the raw materials, kneading, aging, carrying out extrusion forming, rinsing and freezing the extruded noodles, drying the frozen noodles, drying, cooling to normal temperature, and finally packaging to obtain finished noodles; the preparation process comprises the following steps:
(1) dough mixing: respectively taking corn flour, konjac flour, sweet potato flour, tapioca flour, potato flour, rice flour and flour in the main materials according to the raw material proportion, adding the corn flour, the konjac flour, the sweet potato flour, the tapioca flour, the rice flour and the flour in the main materials into a mixing dough mixer for primary homogenizing treatment, respectively taking salt, yeast powder, egg liquid and sucrose ester in the auxiliary materials according to the raw material proportion in the homogenizing treatment process, adding the salt, the yeast powder, the egg liquid and the sucrose ester in the auxiliary materials into the mixing dough mixer for secondary homogenizing treatment to mix the materials uniformly, then adding water accounting for 30% of the total weight of the main materials and the auxiliary materials, mixing and stirring for 20 minutes, then stopping mechanical stirring, kneading the dough by manual kneading, continuously turning and kneading from top to bottom, increasing the toughness and reducing the hardness of the kneaded powder, and kneading the dough until the powder; wherein the homogenizing treatment conditions are normal temperature and normal pressure, the power is 150w, the rotating speed is 400 r/min, the first homogenizing treatment time is 6 min, and the second homogenizing treatment time is 10 min;
(2) curing: putting the prepared dough into a low-speed stirring curing tray, and curing by stirring at the temperature of 23-28 ℃, wherein the stirring speed is controlled to be 10-12 r/min, and the curing time is 20 min;
(3) extrusion molding: extruding the cooked dough into a raw strip with the diameter of 1-1.2 cm through a self-cooked extruder at the first extrusion forming temperature of 115-120 ℃ and the first extrusion forming pressure of 0.4-0.5 MPa; the temperature of the second extrusion forming is 112-115 ℃, the forming extrusion pressure is 0.9-1.0 MPa, and the coarse noodles are formed into noodles with the diameter of 1.0-1.2 mm through the second extrusion;
(4) rinsing: putting the extruded noodles into a rinsing pool, rinsing for 30-35 seconds, taking out, draining for 20-25 seconds, then putting into the rinsing pool, rinsing for 20-25 seconds, and taking out, draining for 15-20 seconds;
(5) freezing: feeding the rinsed noodles into a refrigeration house for freezing treatment, and controlling the temperature in the refrigeration house between minus 5 ℃ and minus 3 ℃ and the freezing time to be 10-12 hours;
(6) drying: drying the frozen noodles by adopting a three-level gradient hot air drying mode, wherein the specific technological conditions of the three-level gradient hot air drying are that the frozen noodles are sequentially subjected to primary drying for 10-15 min by a hot air dryer with the temperature of 45-50 ℃ and the humidity of 40-50%; then, carrying out secondary drying for 5-10 min by using a hot air dryer with the temperature of 65-70 ℃ and the humidity of 60-70%, and finally carrying out tertiary drying for 15-20 min by using a hot air dryer with the temperature of 50-55 ℃ and the humidity of 45-55% until the water content of the noodles is lower than 15%;
(7) packaging: naturally cooling the dried noodles to normal temperature, and weighing, metering and packaging according to specifications to obtain the finished noodles.
The preparation process of the seasoning packet specifically comprises the following steps:
(1) preparing materials: preparing sour soup juice, plant sesame oil, rape seed oil, ginger, garlic, scallion, salt and soy sauce raw materials in advance according to the raw material proportion;
(2) frying: putting the prepared vegetable seed oil into a pot, heating to 110-120 ℃, adding sour soup, ginger, garlic, scallion, salt and soy sauce, continuously frying for 20-25 minutes in the stirring process, and stopping heating when the fried vegetable seed oil is fried to have fragrance to obtain a fried material;
(3) seasoning: naturally cooling the fried materials, adding the plant sesame oil when the temperature is reduced to 65-70 ℃, uniformly stirring, pouring into an oil residue separator, separating oil residues, and finally packaging when the oil temperature is cooled to normal temperature to obtain finished seasoning packets.
Example 4:
the non-fried sour soup coarse grain noodles are composed of noodles and seasoning packets, wherein the noodles are prepared from main materials and auxiliary materials, and the seasoning packets are prepared from sour soup juice, vegetable sesame oil, rape seed oil, ginger, garlic, shallot, salt and soy sauce which are used as raw materials in a weight ratio of 5:1:4:2:2:2:1: 3; the main material is a coarse grain raw material and comprises 40 parts of corn flour, 35 parts of konjac flour, 30 parts of sweet potato powder, 25 parts of cassava powder, 20 parts of potato powder, 10 parts of rice flour and 70 parts of flour; the edible salt accounts for 3% of the weight of the main materials, the yeast powder accounts for 1% of the weight of the main materials, the egg liquid accounts for 0.6% of the weight of the main materials, and the sucrose ester accounts for 0.5% of the weight of the main materials; the amount of the seasoning packet is 4% of the weight of the noodles.
The preparation method of the non-fried sour soup coarse grain noodles is the same as the example 3.
Example 5
The non-fried sour soup coarse grain noodles are composed of noodles and seasoning packets, wherein the noodles are prepared from main materials and auxiliary materials, and the seasoning packets are prepared from sour soup juice, vegetable sesame oil, rape seed oil, ginger, garlic, shallot, salt and soy sauce which are used as raw materials in a weight ratio of 5:1:4:2:2:2:1: 3; the main material is a coarse grain raw material and comprises 50 parts of corn flour, 40 parts of konjac flour, 40 parts of sweet potato flour, 35 parts of cassava flour, 30 parts of potato flour, 15 parts of rice flour and 80 parts of flour; the auxiliary materials comprise salt, yeast powder, egg liquid and sucrose ester, wherein the amount of the salt is 5% of the weight of the main material, the amount of the yeast powder is 2% of the weight of the main material, the amount of the egg liquid is 1% of the weight of the main material, and the amount of the sucrose ester is 0.8% of the weight of the main material; the amount of the seasoning packet is 6% of the weight of the noodles.
The preparation method of the instant rice noodles convenient to eat is the same as that of the example 3.
Compared with the instant noodles prepared in the prior art, the non-fried coarse grain noodles prepared by the methods in examples 1 to 5 respectively have the advantages of good taste, transparent color, good elasticity, long storage period, short rehydration time, high boiling resistance and the like, and have the characteristics of smooth taste, rich nutrition, convenience in eating and the like. Can realize large-scale production and processing, and has very important significance for developing non-fried coarse grain noodles with more varieties, higher nutrition and better taste.
The above-mentioned examples only express the specific embodiments of the present invention, but should not be interpreted as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (8)
1. A non-fried sour soup coarse grain noodle is characterized in that: the sour soup coarse grain noodles are prepared from main materials and auxiliary materials, and the seasoning packet is prepared from sour soup juice, plant sesame oil, rapeseed oil, ginger, garlic, scallion, salt and soy sauce which serve as raw materials in a weight ratio of 5:1:4:2:2:2:1: 3; the main material is a coarse grain raw material and comprises 30-50 parts of corn flour, 20-40 parts of konjac flour, 20-40 parts of sweet potato flour, 15-35 parts of cassava flour, 10-30 parts of potato flour, 5-15 parts of rice flour and 60-80 parts of flour; the auxiliary materials comprise salt, yeast powder, egg liquid and sucrose ester, the amount of the salt is 1-5% of the weight of the main material, the amount of the yeast powder is 0.5-2% of the weight of the main material, the amount of the egg liquid is 0.3-1% of the weight of the main material, and the amount of the sucrose ester is 0.2-0.8% of the weight of the main material; the amount of the seasoning packet is 2-6% of the weight of the noodles.
2. The non-fried sour soup roughage noodle of claim 1, wherein: the main materials comprise 30-40 parts of corn flour, 25-35 parts of konjac flour, 20-30 parts of sweet potato powder, 15-25 parts of cassava powder, 10-20 parts of potato powder, 5-10 parts of rice flour and 60-70 parts of flour; the edible salt accounts for 1-3% of the weight of the main materials, the yeast powder accounts for 0.5-1% of the weight of the main materials, the egg liquid accounts for 0.3-0.6% of the weight of the main materials, and the sucrose ester accounts for 0.2-0.5% of the weight of the main materials; the amount of the seasoning packet is 2-4% of the weight of the noodles.
3. A method of preparing the non-fried sour soup roughage noodles of any one of claims 1 or 2, comprising: the preparation method comprises the steps of preparing noodles and preparing a seasoning packet, wherein the preparation method of the noodles comprises the steps of uniformly mixing the raw materials, aging, carrying out extrusion forming, rinsing and freezing the extruded noodles, then drying the frozen noodles, drying the dried noodles, cooling the dried noodles to normal temperature, and finally packaging the noodles to obtain finished noodles; heating rapeseed oil, adding sour soup juice, ginger, garlic, scallion, salt and soy sauce, frying for flavoring, cooling, adding vegetable sesame oil, stirring uniformly, pouring into an oil residue separator, separating oil residue, cooling the oil temperature to normal temperature, and finally packaging to obtain a finished seasoning packet product; and finally, filling the finished noodles and the finished seasoning packet into a packaging box according to the raw material ratio to obtain the non-fried sour soup coarse grain noodles.
4. The preparation method according to claim 3, wherein the preparation process of the noodles specifically comprises the steps of:
(1) dough mixing: respectively taking corn flour, konjac flour, sweet potato flour, tapioca flour, potato flour, rice flour and flour in the main materials according to the raw material proportion, adding the corn flour, the konjac flour, the sweet potato flour, the tapioca flour, the rice flour and the flour in a mixing dough mixer for primary homogenizing treatment, respectively taking salt, yeast powder, egg liquid and sucrose ester in the auxiliary materials according to the raw material proportion in the homogenizing treatment process, adding the salt, the yeast powder, the egg liquid and the sucrose ester in the auxiliary materials into the mixing dough mixer for secondary homogenizing treatment to mix the materials uniformly, then adding water accounting for 25-30% of the total weight of the main materials and the auxiliary materials, mixing and stirring for 15-20 minutes, stopping mechanical stirring, using manual kneading, continuously turning and kneading from top to bottom, increasing the toughness and reducing the hardness of the kneaded powder, kneading the powder until the powder is fine and uniform and the surface of the;
(2) curing: putting the prepared dough into a low-speed stirring curing tray, and curing by stirring at the temperature of 23-28 ℃, wherein the stirring speed is controlled to be 8-12 r/min, and the curing time is 20-25 min;
(3) extrusion molding: extruding the cooked dough into noodles with the diameter of 0.8-1.2 mm by two times of extrusion forming in a self-cooking extruder;
(4) rinsing: putting the extruded noodles into a rinsing pool, rinsing for 25-35 seconds, taking out, draining for 15-25 seconds, then putting into the rinsing pool, rinsing for 15-25 seconds, and taking out, draining for 10-20 seconds;
(5) freezing: feeding the rinsed noodles into a refrigeration house for freezing treatment, and controlling the temperature in the refrigeration house between-5 ℃ and-3 ℃ for 8-12 hours;
(6) drying: drying the frozen noodles in a three-level gradient hot air drying mode until the water content is lower than 15%;
(7) packaging: naturally cooling the dried noodles to normal temperature, and weighing, metering and packaging according to specifications to obtain the finished noodles.
5. The method of claim 4, wherein: in the dough mixing process in the step (1), the homogenizing treatment conditions are normal temperature and normal pressure, the power is 150w, the rotating speed is 400-500 r/min, the first homogenizing treatment time is 5-6 min, and the second homogenizing treatment time is 8-10 min.
6. The method of claim 4, wherein: in the extrusion forming process in the step (3), the cured dough is extruded into a thick strip with the diameter of 1-1.5 cm through a self-cooking extruder at the first extrusion forming temperature of 110-120 ℃ and the first extrusion forming pressure of 0.4-0.6 MPa; the temperature of the second extrusion forming is 110-115 ℃, the forming extrusion pressure is 0.8-1.0 MPa, and the coarse noodles are formed into noodles with the diameter of 0.8-1.2 mm through the second extrusion.
7. The method of claim 4, wherein: in the drying process in the step (6), the specific process conditions of the three-level gradient hot air drying are that the frozen noodles are sequentially subjected to primary drying by a hot air dryer with the temperature of 45-50 ℃ and the humidity of 40-50%, and the drying time is 10-15 min; and then carrying out secondary drying for 5-10 min by using a hot air dryer with the temperature of 65-70 ℃ and the humidity of 60-70%, and finally carrying out tertiary drying for 15-20 min by using a hot air dryer with the temperature of 50-55 ℃ and the humidity of 45-55% until the water content of the noodles is lower than 15%.
8. The preparation method according to claim 3, wherein the preparation process of the seasoning packet specifically comprises the following steps:
(1) preparing materials: preparing sour soup juice, plant sesame oil, rape seed oil, ginger, garlic, scallion, salt and soy sauce raw materials in advance according to the raw material proportion;
(2) frying: putting the prepared vegetable seed oil into a pot, heating to 100-120 ℃, adding sour soup, ginger, garlic, scallion, salt and soy sauce, continuously frying for 15-25 minutes in the stirring process, and stopping heating when the fried vegetable seed oil is fried to have fragrance to obtain a fried material;
(3) seasoning: naturally cooling the fried materials, adding the plant sesame oil when the temperature is reduced to 60-70 ℃, uniformly stirring, pouring into an oil residue separator, separating oil residues, and finally packaging when the oil temperature is cooled to normal temperature to obtain finished seasoning packets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110107257.7A CN112704188A (en) | 2021-01-27 | 2021-01-27 | Non-fried sour soup coarse grain noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110107257.7A CN112704188A (en) | 2021-01-27 | 2021-01-27 | Non-fried sour soup coarse grain noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112704188A true CN112704188A (en) | 2021-04-27 |
Family
ID=75549641
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110107257.7A Pending CN112704188A (en) | 2021-01-27 | 2021-01-27 | Non-fried sour soup coarse grain noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112704188A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101288446A (en) * | 2008-06-16 | 2008-10-22 | 山东省农业科学院中心实验室 | Processing method of coarse grain non-fried instant noodle |
| CN101869322A (en) * | 2010-06-17 | 2010-10-27 | 浙江大学 | Preparation method of fast food fish noodles by utilizing vacuum freeze drying |
| CN102144750A (en) * | 2011-01-12 | 2011-08-10 | 浙江晨云实业有限公司 | Non-fried coarse food grain instant noodles made with normal temperature water |
| CN108041448A (en) * | 2017-12-08 | 2018-05-18 | 安徽三兄弟薯业有限责任公司 | A kind of vinegar-pepper non-fried instant noodle |
| CN111194859A (en) * | 2020-01-17 | 2020-05-26 | 玉林师范学院 | Pre-steamed bun and preparation method thereof |
-
2021
- 2021-01-27 CN CN202110107257.7A patent/CN112704188A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101288446A (en) * | 2008-06-16 | 2008-10-22 | 山东省农业科学院中心实验室 | Processing method of coarse grain non-fried instant noodle |
| CN101869322A (en) * | 2010-06-17 | 2010-10-27 | 浙江大学 | Preparation method of fast food fish noodles by utilizing vacuum freeze drying |
| CN102144750A (en) * | 2011-01-12 | 2011-08-10 | 浙江晨云实业有限公司 | Non-fried coarse food grain instant noodles made with normal temperature water |
| CN108041448A (en) * | 2017-12-08 | 2018-05-18 | 安徽三兄弟薯业有限责任公司 | A kind of vinegar-pepper non-fried instant noodle |
| CN111194859A (en) * | 2020-01-17 | 2020-05-26 | 玉林师范学院 | Pre-steamed bun and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104381823A (en) | Formula of low glycemic index (GI) food and preparation method thereof | |
| CN109463417A (en) | A kind of high slow-digestion starch, gumbo seed dietary fiber gluten-free type biscuit of resistance starch content and preparation method thereof | |
| CN105166628A (en) | Method for preparing artificial rice through mangrove fruit starch | |
| CN102524716A (en) | Manufacturing method of purple-potato steamed stuffed bun | |
| CN115316650B (en) | Slow digestion pearl powder ball containing resistant compound and preparation method thereof | |
| CN112715611A (en) | Black sesame seed flowing core moon cake rich in coarse grain fiber | |
| CN113068731A (en) | Novel cake with low calorie, no sucrose, no oil and no flour and preparation method thereof | |
| CN106614892A (en) | High wheat bran dietary fiber cake flour | |
| CN113712152A (en) | Gluten-free cooking-free coarse cereal noodles and preparation method thereof | |
| CN113662086A (en) | Vegetable protein meat vegetarian meat pie and preparation method thereof | |
| CN106343353A (en) | Minor-cereals noodles and preparation method thereof | |
| CN101703237B (en) | Preparation method of grain compound enriched flour | |
| CN105901516A (en) | Nutritional instant congee rich in colored wheat bran dietary fibers, and production method thereof | |
| CN104886407A (en) | Sweet soup ball with ginkgo fruits and lily and preparation method of sweet soup ball | |
| CN112704188A (en) | Non-fried sour soup coarse grain noodles and preparation method thereof | |
| CN115226840A (en) | Oatmeal slurry, medicinal and edible oatmeal and preparation method thereof | |
| CN113287716A (en) | Novel instant noodle with flour in noodle and preparation method thereof | |
| CN109527421B (en) | Recombined chicken product and preparation method and application thereof | |
| CN108936302B (en) | Compound extruded glutinous rice cake and preparation method thereof | |
| CN112021510A (en) | Low-GI instant rice noodles containing high-resistance starch and preparation method thereof | |
| CN108477262B (en) | Premixed flour and preparation method thereof | |
| CN111011728A (en) | Making method of red-core pitaya buckwheat noodles | |
| KR101609552B1 (en) | Method for manufacturing cake containing yacon and the cake by the method | |
| KR101158757B1 (en) | Bread Process for Hamburger | |
| CN114145327A (en) | Method for making highland barley cakes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210427 |
|
| RJ01 | Rejection of invention patent application after publication |