CN114532487A - Method for making non-fried instant noodles - Google Patents
Method for making non-fried instant noodles Download PDFInfo
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- CN114532487A CN114532487A CN202210267357.0A CN202210267357A CN114532487A CN 114532487 A CN114532487 A CN 114532487A CN 202210267357 A CN202210267357 A CN 202210267357A CN 114532487 A CN114532487 A CN 114532487A
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- drying
- noodles
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- dough
- dough sheet
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 46
- 235000012149 noodles Nutrition 0.000 claims abstract description 34
- 238000000465 moulding Methods 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000003892 spreading Methods 0.000 claims abstract description 4
- 230000007480 spreading Effects 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000000643 oven drying Methods 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000006467 substitution reaction 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
- 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
A method for making non-fried instant noodles relates to the technical field of instant noodles. The method comprises the following steps: s1, curing: cooking the raw noodles; s2, thinning: spreading the cooked noodles in S1 in a tray to increase the area in contact with air; s3, drying: putting the tray in the S2 and the spread cooked noodles into an oven for drying at the drying temperature of 60-80 ℃ to obtain dough sheets; s4, softening: steam processing is carried out on the dough sheet in the step S3 to soften the dough sheet, and the softening time is 60-180 seconds; s5, molding: and (5) putting the softened dough sheet in the S4 into a mould to be pressed and formed to obtain the cake. The technical scheme has the advantages of simple process, high production efficiency, low cost and easy realization of industrialization.
Description
Technical Field
The invention relates to the technical field of instant noodles, in particular to a method for making non-fried instant noodles.
Background
The instant noodles are instant food which can be eaten in a short time by steaming and frying the shredded noodles to fix the shape of the noodles, brewing the noodles with boiled water before eating, dissolving seasonings, heating and brewing the noodles. Instant noodles are also called fast food noodles, instant noodles, cup noodles, instant noodles and instant noodles, and various brands of instant noodles in the market are full of shelves of various markets, and the body shadow of the instant noodles can be seen from large retail supermarkets to small shops on the street. Compared with fried instant noodles, the non-fried instant noodles are healthier and have richer nutrition. Because the oil content in the traditional fried instant noodles reaches 12-18 percent, the oil content is high, and because the edible oil is more expensive than flour, the non-fried instant noodles also save the cost on a great degree of schedule.
At present, non-fried instant noodles are rare mainly due to the large production difficulty, high cost and long time consumption. The existing non-fried instant noodle production method generally comprises the following procedures: preparing noodles according to a special formula → cooking → forming flour cake → drying → packaging. Wherein, the noodle cake is firstly formed and then dried, and because the thickness of the noodle cake is large, the viscosity between the noodles is large and compact, the drying time is more than 3 hours, and the difference of the drying degree between the interior and the exterior of the noodle cake is large, thus the standard can not be reached. Therefore, in the prior art, a large amount of starch and additives are added into flour to prepare noodles with better supporting force, the viscosity of the noodles is reduced, the hollow-out cakes are prepared, the drying time is reduced to a certain extent, and the drying standard is reached. However, such instant noodles have a problem of poor taste.
Disclosure of Invention
The invention aims to provide a method for making non-fried instant noodles aiming at the defects and shortcomings of the prior art, and the method has the advantages of simple process, high production efficiency, low cost and easiness in industrialization.
In order to achieve the purpose, the invention adopts the technical scheme that: a method for preparing non-fried instant noodles comprises the following steps:
s1, curing: cooking raw flour;
s2, thinning: spreading the cooked noodles in S1 in a tray to increase the area in contact with air;
s3, drying: putting the tray in the S2 and the spread cooked noodles into an oven for drying at the drying temperature of 60-80 ℃ to obtain dough sheets;
s4, softening: steam processing is carried out on the dough sheet in the step S3 to soften the dough sheet, and the softening time is 60-180 seconds;
s5, molding: and (5) putting the softened dough sheet in the S4 into a mould to be pressed and formed to obtain the cake.
Preferably, the method for making the non-fried instant noodles further comprises the following steps: s6, drying again: and (4) drying the flour cake in the S5 again, and packaging after the flour cake is cooled to room temperature.
Preferably, in S6, the moisture content of the flour cake is 7-12%, and the re-drying treatment mode of the flour cake is any one of hot air drying, oven drying and natural drying.
Preferably, in S5, the forming of the dough cake is completed within 40 seconds after the end of S4.
Preferably, in S4, the dough sheet in S3 is placed on a steaming tray having air holes at the bottom, and is put into a water boiling device together, and the soft dough sheet is steamed by steam generated by boiling water.
Preferably, in S3, the drying time is 40-80 minutes, and the moisture content of the dough sheet is 7-12%.
After the technical scheme is adopted, the invention has the beneficial effects that:
1. the preparation method of curing → spreading → drying → steaming → shaping can greatly shorten the drying time, has high preparation efficiency and low production cost, is easy to realize industrialization, and avoids the phenomenon of inconsistent drying uniformity of the obtained flour cake.
2. The dough sheet dried by steam processing for 60-180 seconds can keep a soft and bendable state in a short time, and is formed into a dough cake by using the softening time, in the process, the steam quickly evaporates the dough cake to be hardened, finally, a wet area caused by the concentrated and gathered water vapor and incapability of quickly diffusing exists on the surface of the dough cake, and the humidity standard required by the dough cake can be achieved only by short-time re-drying treatment.
3. The method has low requirement for selecting the fabrics, can select any noodles, such as fine dried noodles, wet noodles and the like, can prepare non-fried instant noodles without preparing special noodles, simplifies the process, and is not only suitable for industrial production, but also suitable for personal handmade.
Detailed Description
The present invention will be described in further detail below.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment as necessary without making a contribution thereto after reading the present specification, but all are protected by patent laws within the scope of the claims of the present invention.
Example 1
The embodiment relates to a method for preparing non-fried instant noodles, which comprises the following steps:
s1, curing: cooking the raw flour to be completely cooked;
s2, thinning: the cooked noodles in S1 were spread out in a tray and had a thickness of: the thickness of one noodle is increased to increase the contact area with air, so that the drying time is shortened and the drying degree of all parts of the obtained dough sheet is more uniform;
s3, drying: putting the tray in the S2 and the spread cooked noodles into an oven for drying at the drying temperature of 60 ℃ for 40 minutes to obtain dough sheets, wherein the moisture content of the dough sheets is 10%;
s4, softening: placing the dough sheets in the S3 on a steaming tray with air holes at the bottom, placing the dough sheets together into a water boiling appliance, and steaming the soft dough sheets by steam generated by boiling water, wherein the softening time is 60 seconds;
s5, molding: putting the softened dough sheet in the S4 into a mold for pressing and molding to obtain a dough cake, wherein the molding of the dough cake is completed within 20 seconds after the S4 is finished;
s6, drying again: and (5) airing the flour cakes in the step (S5) for natural drying, wherein the moisture content of the flour cakes is 8%, cooling the flour cakes to room temperature, and packaging.
Example 2
A method for preparing non-fried instant noodles comprises the following steps:
s1, curing: cooking the raw flour to be completely cooked;
s2, thinning: the cooked noodles in S1 were spread out in a tray and the maximum thickness was: the thickness of the two noodles;
s3, drying: putting the tray in the S2 and the spread cooked noodles into an oven for drying at the drying temperature of 80 ℃ for 40 minutes to obtain dough sheets, wherein the moisture content of the dough sheets is 10%;
s4, softening: placing the dough sheets in the S3 on a steaming tray with an air hole at the bottom, placing the dough sheets together into a water boiling appliance, and steaming the soft dough sheets by steam generated by boiling water, wherein the softening time is 80 seconds;
s5, molding: putting the softened dough sheet in the S4 into a mold for pressing and molding to obtain a dough cake, wherein the molding of the dough cake is completed within 30 seconds after the S4 is finished;
s6, drying again: and (4) drying the flour cakes in the step (S5) by hot air at the temperature of 40 ℃ for 10 minutes, wherein the moisture content of the flour cakes is 8%, cooling the flour cakes to room temperature, and packaging.
Example 3
A method for preparing non-fried instant noodles comprises the following steps:
s1, curing: cooking the raw flour to be completely cooked;
s2, thinning: the cooked noodles in S1 were spread out in a tray and the maximum thickness was: the thickness of the three noodles is overlapped;
s3, drying: putting the tray in the S2 and the spread cooked noodles into an oven for drying at the drying temperature of 70 ℃ for 60 minutes to obtain dough sheets, wherein the moisture content of the dough sheets is 7%;
s4, softening: placing the dough sheets in the step S3 on a steaming tray with air holes at the bottom, placing the dough sheets together into a water boiling appliance, and steaming the soft dough sheets by steam generated by boiling water, wherein the softening time is 90 seconds;
s5, molding: putting the softened dough sheet in the S4 into a mold for pressing and molding to obtain a dough cake, wherein the molding of the dough cake is completed within 40 seconds after the S4 is finished;
s6, drying again: and (5) drying the flour cake in the step (S5) in an oven at the drying temperature of 50 ℃ for 10 minutes, wherein the moisture content of the flour cake is 8%, cooling the flour cake to room temperature, and packaging.
The above description is only for the purpose of illustrating the technical solutions of the present invention and not for the purpose of limiting the same, and other modifications or equivalent substitutions made by those skilled in the art to the technical solutions of the present invention should be covered by the claims of the present invention without departing from the spirit and scope of the technical solutions of the present invention.
Claims (6)
1. A method for making non-fried instant noodles is characterized by comprising the following steps:
s1, curing:
cooking the raw noodles;
s2, thinning:
spreading the cooked noodles in S1 in a tray to increase the area in contact with air;
s3, drying:
putting the tray in S2 and the spread cooked noodles into an oven for drying at 60-80 ℃ to obtain dough sheets;
s4, softening:
steam processing is carried out on the dough sheet in the step S3 to soften the dough sheet, and the softening time is 60-180 seconds;
s5, molding:
and (5) putting the softened dough sheet in the S4 into a mould to be pressed and formed to obtain the cake.
2. The method of making non-fried instant noodles according to claim 1, further comprising the steps of:
s6, drying again:
and (4) drying the flour cake in the S5 again, and packaging after the flour cake is cooled to room temperature.
3. The method of claim 2, wherein the moisture content of the cake in S6 is 7-12%, and the re-drying process of the cake is any one of the following:
drying by hot air, oven drying, and naturally drying.
4. The method of claim 1, wherein in said S5, the formation of the cake is completed within 40 seconds after said S4 is completed.
5. The method of claim 1, wherein in the step S4, the dough pieces in the step S3 are placed on a steaming tray having air holes at the bottom, and are put together in a water boiling device, and the soft dough pieces are steamed by steam generated by boiling water.
6. The method of claim 1, wherein the step of drying in S3 is carried out for 40-80 minutes, and the moisture content of the dough sheet is 7-12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210267357.0A CN114532487A (en) | 2022-03-17 | 2022-03-17 | Method for making non-fried instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210267357.0A CN114532487A (en) | 2022-03-17 | 2022-03-17 | Method for making non-fried instant noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114532487A true CN114532487A (en) | 2022-05-27 |
Family
ID=81664517
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210267357.0A Pending CN114532487A (en) | 2022-03-17 | 2022-03-17 | Method for making non-fried instant noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114532487A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1290489A (en) * | 2000-09-23 | 2001-04-11 | 陈斌 | production method for water boiled instant food |
| JP2007060904A (en) * | 2005-08-29 | 2007-03-15 | Nissin Food Prod Co Ltd | Method for producing pressurized instant noodle mass |
| CN105380020A (en) * | 2014-09-07 | 2016-03-09 | 哈尔滨鑫红菊食品科技有限公司 | Non-frying-processing instant noodle process using aging and cooking method |
| CN110250423A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and the method for improveing its rehydration |
| CN110250428A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of processing method of non-fried instant noodle |
| CN111296753A (en) * | 2018-12-11 | 2020-06-19 | 梧州市厚立谊机电有限公司 | Cooling composite pre-drying softening method for cooked rice wet slices |
| CN113208044A (en) * | 2021-04-28 | 2021-08-06 | 河南秾嘉食品产业有限公司 | Processing technology of non-fried instant noodles |
-
2022
- 2022-03-17 CN CN202210267357.0A patent/CN114532487A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1290489A (en) * | 2000-09-23 | 2001-04-11 | 陈斌 | production method for water boiled instant food |
| JP2007060904A (en) * | 2005-08-29 | 2007-03-15 | Nissin Food Prod Co Ltd | Method for producing pressurized instant noodle mass |
| CN105380020A (en) * | 2014-09-07 | 2016-03-09 | 哈尔滨鑫红菊食品科技有限公司 | Non-frying-processing instant noodle process using aging and cooking method |
| CN111296753A (en) * | 2018-12-11 | 2020-06-19 | 梧州市厚立谊机电有限公司 | Cooling composite pre-drying softening method for cooked rice wet slices |
| CN110250423A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of non-fried instant noodle and the method for improveing its rehydration |
| CN110250428A (en) * | 2019-06-26 | 2019-09-20 | 今麦郎面品有限公司 | A kind of processing method of non-fried instant noodle |
| CN113208044A (en) * | 2021-04-28 | 2021-08-06 | 河南秾嘉食品产业有限公司 | Processing technology of non-fried instant noodles |
Non-Patent Citations (1)
| Title |
|---|
| 冀智勇,吴荣书,刘智梅: "影响方便米线复水性及常见问题的若干因素研究", 粮油加工与食品机械, no. 01, pages 75 - 77 * |
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