CN115553422A - Frozen microwave instant hot dry noodles and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of instant food, and discloses frozen microwave instant hot dry noodles and a preparation method thereof, wherein the frozen microwave instant hot dry noodles comprise a sealed noodle bowl, and the inner space of the noodle bowl is divided into an upper cavity and a lower cavity which are communicated with each other by a partition plate with a hole; the upper cavity is filled with cooked noodles, the lower cavity is filled with sauce, and the cooked noodles and the sauce are quick-frozen products; the cooked noodles and the sauce comprise the following components in parts by weight: 100 parts of cooked noodles and 30-50 parts of sauce, wherein each 100 parts of the sauce contains 10-35 parts of water. The invention has the following advantages and effects: the application discloses frozen microwave convenient hot dry noodle and preparation method, because there is specific proportion between moisture in the sauce material and the cooked noodle, hot dry noodle is placed in special food steamer profile bowl simultaneously, under the microwave action, is located the steam transpiration in the sauce material of cavity down, gets into the cavity, utilizes steam to steam the noodless cooked rather than directly utilizing microwave heating noodless in other words, has greatly slowed down the emergence of noodless sclerosis phenomenon.

Description

Frozen microwave instant hot dry noodles and preparation method thereof

Technical Field

The application relates to the technical field of instant food, in particular to frozen microwave instant hot dry noodles and a preparation method thereof.

Background

At present, hot dry noodles are one of traditional local flavor snacks, and are not only popular with local people but also popular with people in other areas due to the special flavor of the hot dry noodles, such as slender, tasty, smooth, oily, fragrant, chewy and sweet taste.

The traditional hot dry noodles are prepared by mixing flour as a raw material with edible alkali, stirring to obtain dough, and performing proofing, cutting and curing to obtain the hot dry noodles.

The modern instant hot dry noodles are usually composed of a noodle bag and a sauce bag, wherein before eating, the noodles in the noodle bag are soaked with boiling water, meanwhile, the sauce bag is softened with the heat of the boiling water, and finally, the noodles with the boiling water poured out and the sauce are mixed for eating, or the noodles are cooked by a pot and then mixed with the softened sauce. The complexity of the two methods is higher than that of the modern instant noodles, and the manufacturing and storage costs of the hot dry noodles are higher than those of the instant noodles, so that the instant hot dry noodles are difficult to compete with the instant noodles under the condition of the same requirements on consumers.

The microwave heating is a research direction for conveniently heating the dry noodles, but the microwave acts on water molecules in the noodles and the sauce, so that the noodles are extremely easy to lose water irreversibly in the microwave heating process, starch in the noodles is crosslinked, and finally the noodles are hard and difficult to enter the mouth.

Disclosure of Invention

Aiming at the defects in the prior art, the application aims to provide the frozen microwave convenient hot dry noodles and the preparation method thereof, which can be heated only by a microwave oven and then mixed, thereby greatly improving the eating requirements of the hot dry noodles.

In order to achieve the above purposes, on one hand, the technical scheme is as follows:

the application provides a frozen microwave instant hot dry noodle, includes:

the inner space of the sealed noodle bowl is divided into an upper cavity and a lower cavity which are communicated with each other by a partition plate with a hole;

the upper cavity is filled with cooked noodles, the lower cavity is filled with sauce, and the cooked noodles and the sauce are quick-frozen products;

the cooked noodles and the sauce comprise the following components in parts by weight:

100 parts of cooked noodles and 30-50 parts of sauce, wherein each 100 parts of the sauce contains 10-35 parts of water.

In some preferred embodiments, the cooked noodles comprise the following components:

flour: 60-80 parts;

compounding modified starch: 15-30 parts;

1-3 parts of edible salt;

0.3-0.9 parts of dietary alkali;

22-30 parts of water.

In some preferred embodiments, the compound modified starch is prepared by uniformly mixing one or more of the following components in parts by mass:

carboxymethyl starch: 22-30 parts;

hydroxypropyl modified starch: 30-40 parts;

acetate starch: 20-35 parts;

cross-linked esterified starch: 25-30 parts.

In some preferred embodiments, the sauce comprises the following components in parts by mass:

sesame sauce: 8-30 parts;

soy sauce composite seasoning sauce: 5-20 parts of a solvent;

chili oil sauce: 5-20 parts of a solvent;

water in an amount such that 10 to 35 parts of water are present per 100 parts of said sauce.

The application also provides a preparation method for preparing the frozen microwave convenient hot dry noodles, which comprises the following steps:

and respectively putting the cooked noodles and the sauce which are cooled to the first temperature range into the upper cavity and the lower cavity of the noodle bowl, sealing and quickly freezing to prepare the frozen microwave instant hot dry noodles.

In some preferred embodiments, the cooked noodles are prepared by the following method:

uniformly mixing flour, compound modified starch, edible salt, edible alkali and water, and kneading to form a mixture;

pressing the mixture into noodles, proofing, and steaming to obtain prefabricated noodles;

and (3) carrying out an oil spraying process on the prefabricated noodles to prepare cooked noodles.

In some preferred embodiments, the temperature is maintained in the first temperature interval while maintaining the humidity above 98% during the proofing process.

In some preferred embodiments, in the oil spraying step, 3 to 6 parts by mass of edible oil is sprayed to 100 parts by mass of the prepared noodles.

In some preferred embodiments, when the steps of pressing the mixture into noodles, proofing and steaming the noodles to obtain the prefabricated noodles are performed, the method further comprises the following steps:

in the procedures of pressing, proofing and steaming the noodles, humidifying or drying the mixture to keep the humidity of the prefabricated noodles at a preset humidity;

the preset humidity is calculated by the following method: the mass sum of the flour, the compound modified starch, the edible salt and the edible alkali is calculated as the mass of the dry flour, and the preset humidity is that 38-40 parts of water are contained in each 100 parts of dry flour.

In some preferred embodiments, the step of sealing and quick freezing the noodle bowl is carried out at a temperature of up to-25 ℃ for a time of at least 15 hours.

The beneficial effect that technical scheme that this application provided brought includes:

according to the frozen microwave instant hot dry noodles and the preparation method, as the specific proportion exists between the moisture in the sauce and the cooked noodles, the hot dry noodles are placed in a special steamer type surface bowl, and in the microwave heating process, the microwave mainly makes water molecules resonate to heat food.

Under the action of microwaves, water vapor in the sauce in the lower cavity is evaporated and enters the upper cavity, so that cooked noodles in the upper cavity are always in a high-humidity environment in the heating process, microwaves are mainly absorbed by the evaporated water vapor, and a protective layer is formed outside the noodles. And vapor meets comparatively cold noodless can condense and release heat, and the comdenstion water can absorb the microwave evaporation earlier than the inside moisture content of noodless, utilizes vapor to evaporate the noodless cooked but not directly utilizes microwave heating noodless in other words, has greatly slowed down the emergence of noodless sclerosis phenomenon.

Simultaneously the frozen microwave convenient hot dry noodle that this application provided can directly rely on microwave heating, mix the back and can eat, need not the complicated hot water of empting, and the design requirement of face bowl has been simplified to very big degree, also is convenient for directly sell the hot dry noodle that can eat through modes such as vending machine simultaneously, and is very convenient for this application and instant noodle also have certain advantage than.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. In addition, the technical features involved in the respective embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.

In the prior art, general instant hot dry noodles are mainly in a structure similar to a dry-mixed instant noodle type structure, hot water is soaked in the hot water to heat noodles to a palatable temperature, meanwhile, a special structure is arranged to heat sauce materials by utilizing the hot water, and finally, the hot water is poured out and then the sauce materials are mixed for eating. Can find out that its structure is very complicated, needs the filter orifice to filter water, prevents that noodless from being taken away by the water, still needs the design structure to heat the sauce package, still need prevent that sauce package surface and hot water contact from polluting food, these factors have produced higher requirement to making things convenient for hot dry noodle for the bowl cost of splendid attire hot dry noodle is higher always, is difficult to compete with instant noodle type food.

The method has further deepened improvements on the exploration of the instant hot dry noodles, and one point is that the instant hot dry noodles are heated by microwaves, so that a heating medium of boiled water is not needed, the requirements of a noodle bowl can be effectively reduced, and the cost of the instant hot dry noodles is reduced. However, during microwave heating, because microwaves resonate and heat polar molecules, particularly water molecules, the water molecules inside and outside the noodles are stimulated to generate heat, so that the interior of the noodles is dehydrated, cross-linking is generated between starch, and finally the noodles are dry and hard and cannot be swallowed.

In order to solve the above problems, in the present application, there is provided an embodiment of frozen microwave instant hot dry noodles, which includes a noodle bowl, cooked noodles, and a sauce.

The noodle bowl is a space for containing cooked noodles and sauce, and is generally a sealed structure with a bowl cover for meeting the requirement of food safety, and meanwhile, the noodle bowl is divided into an upper cavity and a lower cavity by a partition plate with holes. The whole of the noodle bowl is in a structure similar to a food steamer. The cooked noodles are placed in the upper cavity, and the sauce is placed in the lower cavity. In the microwave heating process, moisture in the sauce can be steamed up firstly, a steam cage cover layer is formed in a steamer type noodle bowl, steam releases heat on the surface of cold noodles, namely the noodles are steamed, peripheral steam can effectively prevent the microwave from entering the interior of the noodles, so that the cooked noodles can be kept soft and moist after the microwave is applied, the noodles can be eaten only by opening the noodle bowl after the microwave is applied for a period of time and pouring the cooked noodles into the sauce for uniformly mixing, and the difficulty in eating the hot dry noodles convenient to eat is greatly reduced. Meanwhile, the device is also beneficial to directly selling hot dry noodles which can be directly eaten by utilizing devices such as a vending machine with a microwave function and the like.

On the other hand, for the reasons mentioned above, the water content of the sauce has a lower limit, and it is only necessary to form a certain stable steam layer in the noodle bowl, but after too much water is added, on one hand, the pressure for keeping the noodle fresh is brought, on the other hand, the excessive water absorbs the microwave, so that the time required for heating is excessively prolonged, the noodle is inconvenient to eat, and the final taste of the noodle is excessively poor.

In the embodiment, the structure and the proportion of the hot dry noodles are mainly used for solving the problem that the instant hot dry noodles are at the end of a consumer, namely the instant hot dry noodles are inconvenient to eat and heat. However, even hot dry noodles in this form of construction pose problems at the production end, such as how to preserve the ready-to-eat hot dry noodles for long periods of time without affecting their flavor.

In order to solve the above problems, the present application also provides a preparation method for preparing the frozen microwave hot-dried noodles in the above embodiments. The method comprises the following steps:

and respectively putting the cooked noodles and the sauce which are cooled to the first temperature range into the upper cavity and the lower cavity of the noodle bowl, sealing and quickly freezing to prepare the frozen microwave convenient hot dry noodles.

Specifically, the first temperature range is 0-25 ℃, so that the quick-freezing effect caused by overheating of cooked noodles and sauce is prevented from being poor.

By utilizing the quick-freezing process, ice crystals can not be generated, the damage of freezing to the internal structure of the cooked noodles can be reduced, the dissipation of sauce flavor substances can be inhibited, the appearance of the cooked noodles and the sauce flavor can be effectively maintained, and the storage time can be prolonged. Meanwhile, on the other hand, after the common prepared food, particularly the noodles, is preserved by adopting a quick-freezing technology, secondary treatment can be carried out after thawing, otherwise, the noodle shape is changed due to uneven heating, and the taste is extremely poor. In the embodiment that this application provided, because the proportion of the noodle bowl structure and moisture content and noodless that adopt can directly adopt microwave heating under the freezing condition, microwave heating is more even, has the effect of quick thawing, can not destroy noodless structure simultaneously, and the later half of microwave heating can lead to the problem that noodless become hard has been solved through aforementioned embodiment, so the instant hot dry noodle of this method preparation can be directly from microwave heating under the frozen state to can eat, has greatly made things convenient for instant hot dry noodle's edible and vending.

And wherein, the noodles in the instant hot dry noodles are generally cooked products, namely the noodles are cooked to be edible, the cooked noodles need to keep a certain moist state, and even under the quick-frozen state, the moisture on the surfaces of the noodles can be continuously lost, in some preferred embodiments, the making process of the cooked noodles is as follows:

uniformly mixing flour, compound modified starch, edible salt, edible alkali and water, and kneading to form a mixture.

And pressing the mixed material into noodles, proofing and steaming the noodles to obtain the prefabricated noodles.

And (3) carrying out an oil spraying process on the prefabricated noodles to prepare the cooked noodles.

Specifically, sesame oil or soybean oil is generally adopted in the oil spraying process to add the fragrance of the hot dry noodles, and meanwhile, the oil can be well covered on the surfaces of the noodles to enhance the water storage capacity of the noodles, so that the mouthfeel of the noodles can be kept after long-time storage.

Preferably, in the proofing process, the temperature is kept in a first temperature range, and the humidity is kept to exceed 98%, so that the water content of the cooked noodles is slowly increased, the proofing speed is accelerated, the water content of the noodles is uniformly increased, the occurrence of dough balls is reduced, the final noodles are kept in a flexible state for a long time, and when a water vapor layer is not formed in the initial microwave heating stage, the cooked noodles do not lose too much water per se, the taste of the noodles is ensured.

Preferably, in the oil spraying step, 3 to 6 parts by mass of edible oil is sprayed to 100 parts by mass of the prepared noodles. Specifically, the oil spraying amount is set mainly according to the fragrance type and the expected shelf life, generally speaking, the shorter the expected shelf life is, the less the spraying amount is, and generally, 3 parts of edible oil are sprayed on 100 parts of products with the shelf life about one year. However, if a particularly long shelf life is to be expected, more edible oil is not sprayed completely, and a large amount of edible oil is more of a flavor consideration, because a large amount of edible oil placed for a long time is likely to be rancid to produce rancid flavor, and therefore, when a long storage time is required, the amount should be intermediate.

Preferably, when the steps of pressing the mixed material into noodles, proofing and steaming the noodles to obtain the prefabricated noodles are carried out, the method further comprises the following steps of:

in the procedures of pressing, proofing and steaming the noodles, the mixture is humidified or dried to keep the humidity of the prefabricated noodles at the preset humidity;

the preset humidity is calculated by the following method: the mass sum of the flour, the compound modified starch, the edible salt and the edible alkali is calculated as the mass of the dry flour, and the preset humidity is that 38-40 parts of water are contained in each 100 parts of dry flour. Specifically, the water content of the common noodles is less than 33 parts of water in a mixture prepared by every 100 parts of dry flour, and the noodles have good taste. In the present application, the microwave can generate a strong heating sublimation effect on the noodles when the water vapor layer is not formed, so that the noodles are dehydrated, and the cooked noodles in the present embodiment can be reduced to a proper humidity due to the effect because of high moisture. The humidification is generally realized by spraying water through a spray nozzle, and the drying is generally realized by hot air

In some more preferred embodiments, the above steps seal and snap the noodle bowl at a snap freezing temperature of up to-25 ℃ for at least 15 hours.

The above-described protocol is specifically illustrated below by means of some specific examples, in which each of the standards, each of which made cooked noodles and sauces in a total weight of 165 g/bag, was preserved:

example 1

S1, compounding modified starch by blending 26 parts of carboxymethyl starch, 34 parts of hydroxypropyl modified starch, 28 parts of acetate starch and 27 parts of cross-linked esterified starch. 70 parts of flour, 20 parts of compound modified starch, 2.2 parts of edible salt, 0.55 part of edible alkali and 24 parts of water are uniformly mixed, and a mixture is formed by kneading.

S2, pressing, proofing and steaming the mixed material to obtain the prefabricated noodles, wherein in the proofing process, the temperature is kept within 25-35 ℃, and meanwhile, the humidity is kept to be over 98 percent, in the processes of pressing, proofing and steaming, the mixed material is humidified to enable the humidity of the prefabricated noodles to reach a preset humidity, and the preset humidity is 39 parts of water in the mixed material prepared by every 100 parts of dry flour.

And S3, spraying edible oil to the prepared noodles according to the proportion that 4.5 parts of edible oil is sprayed to each 100 parts by mass of the prepared noodles to prepare the cooked noodles.

S4, adding a proper amount of water into 22 parts of sesame seasoning sauce, 11 parts of soy sauce compound seasoning sauce and 13 parts of chili oil seasoning sauce, so that each 100 parts of sauce contains 20 parts of water, and uniformly stirring and blending to prepare the sauce.

S5, cooling the cooked noodles and the sauce to the temperature of 0-25 ℃, then respectively placing the cooked noodles and the sauce into an upper cavity and a lower cavity, sealing and quickly freezing for at least 15 hours at the temperature lower than-25 ℃.

Example 2

S1, preparing 22 parts of carboxymethyl starch, 40 parts of hydroxypropyl modified starch, 20 parts of acetate starch and 30 parts of cross-linked esterified starch into compound modified starch. 60 parts of flour, 30 parts of compound modified starch, 1 part of edible salt, 0.9 part of edible alkali and 22 parts of water are uniformly mixed, and a mixture is formed by kneading.

S2, pressing, proofing and steaming the mixed material to obtain the prefabricated noodles, wherein in the proofing process, the temperature is kept within 25-35 ℃, and meanwhile, the humidity is kept to be over 98 percent, in the processes of pressing, proofing and steaming, the mixed material is humidified to enable the humidity of the prefabricated noodles to reach a preset humidity, and the preset humidity is that the mixed material prepared from 100 parts of dry flour contains 40 parts of water.

And S3, spraying edible oil to the prepared noodles according to the proportion that every 100 parts by mass of the prepared noodles are sprayed with 3 parts by mass of edible oil to prepare the cooked noodles.

S4, adding a proper amount of water into 30 parts of sesame seasoning sauce, 5 parts of soy sauce compound seasoning sauce and 20 parts of chili oil seasoning sauce, wherein each 100 parts of sauce contains 10 parts of water, and then uniformly stirring and blending to prepare the sauce.

S5, cooling the cooked noodles and the sauce to the temperature of 0-25 ℃, then respectively placing the cooked noodles and the sauce into an upper cavity and a lower cavity, sealing and quickly freezing for at least 15 hours at the temperature lower than-25 ℃.

Example 3

S1, compounding modified starch by blending 30 parts of carboxymethyl starch, 30 parts of hydroxypropyl modified starch, 35 parts of acetate starch and 25 parts of cross-linked esterified starch. 80 parts of flour, 15 parts of compound modified starch, 3 parts of edible salt, 0.3 part of edible alkali and 30 parts of water are uniformly mixed, and a mixture is formed by kneading.

S2, pressing, proofing and steaming the mixed material to obtain the prefabricated noodles, wherein in the proofing process, the temperature is kept within 25-35 ℃, and meanwhile, the humidity is kept to be over 98 percent, in the processes of pressing, proofing and steaming, the mixed material is humidified to enable the humidity of the prefabricated noodles to reach a preset humidity, and the preset humidity is 38 parts of water in the mixed material prepared by every 100 parts of dry flour.

And S3, spraying edible oil to the prepared noodles according to the proportion that 6 parts of edible oil is sprayed to every 100 parts of the prepared noodles by mass, and then preparing the cooked noodles.

S4, adding a proper amount of water into 8 parts of sesame seasoning sauce, 20 parts of soy sauce compound seasoning sauce and 5 parts of chili oil seasoning sauce, adding 35 parts of water into each 100 parts of sauce, and uniformly stirring and blending to prepare the sauce.

S5, cooling the cooked noodles and the sauce to the temperature of 0-25 ℃, then respectively placing the cooked noodles and the sauce into an upper cavity and a lower cavity, sealing and quickly freezing for at least 15 hours at the temperature lower than-25 ℃.

Example 4

The rest of the process is the same as the example 1, and only the components of the compound modified starch are changed into: is formed by mixing 26 parts of carboxymethyl starch and 27 parts of cross-linked esterified starch.

Example 5

The rest of the process is the same as the example 1, and only the components of the compound modified starch are changed into: 34 parts of hydroxypropyl modified starch, 28 parts of acetate starch and 27 parts of cross-linked esterified starch.

Example 6

The rest was the same as example 1, and only the oil spraying step was not performed.

Comparative example 1

The rest is the same as in example 1, only the prepared noodles and sauce are placed in the noodle bowl without perforated partition plate.

Comparative example 2

The remainder of the process was the same as in example 1 except that the water content of the sauce was changed to 8 parts of water per 100 parts of sauce

Comparative example 3

The remainder was the same as in example 1, except that the moisture content of the sauce was changed to 40 parts of water per 100 parts of sauce.

Comparative example 4

The rest was the same as in example 1, and only when the noodle bowl was loaded, the noodle bowl without a perforated partition plate was loaded, and the sauce was poured on the cooked noodles.

All examples and comparative examples were evaluated in the following manner:

wherein the edible state of the noodles after being stored for one year is firstly evaluated, three products which are separately stored in different positions of a refrigeration house are selected for evaluation in each embodiment and comparative example, the storage time is one year, the storage temperature is-18 ℃, the evaluation is carried out to obtain an average value, microwave heating is carried out for 1min before use, wherein the evaluation personnel are selected tasters, five persons in total, the selected standard sample is a fresh sample prepared on the spot, and the evaluation standard is carried out according to the following scheme:

fragrance: has the special fragrance and smell of the product and no peculiar smell;

color: the product has the required basically uniform and consistent color and luster;

the mouthfeel is as follows: the elasticity is high;

taste: whether there is a significant difference in taste compared to the standard.

The results are shown in table 1 below, where the scores for aroma, color, taste and mouthfeel for each example are averaged over three samples:

TABLE 1 shelf life sensory evaluation results

Analysis of the above procedure in examples 1-3 using the technical solutions provided in the present application, it can be seen that, although both are reduced compared to the standard, both retain a substantial flavor approach to the standard. In contrast, comparative example 1, in which a steamer type noodle bowl was not used, resulted in that the bottom of the noodles was soaked in the sauce, and the noodles had been swollen by the moisture in the sauce after long-term storage, and the taste was extremely poor. And comparative example 4, the prior art scheme of covering the sauce on the surface of the noodle to form a protective layer is adopted, but the method also enables the noodle to absorb the moisture in the sauce after long-term storage, so that the noodle is swelled, and on the other hand, the color of the noodle becomes white and alternate due to the sauce absorption in comparative example 1 and comparative example 4, which greatly affects the sale.

The use of the drier sauce in comparative example 2 resulted in insufficient moisture, which caused the noodles to harden after microwaving and became ineable. The sauce of greater moisture was used in comparative example 3, so that after the end of the heating time the bar did not heat to a palatable temperature.

Examples 4-6 are the process of process exploration, and it can be seen that both examples 4 and 5 do not reach the best taste, and the taste is reduced more seriously after long-term storage, and example 6 is stored without oil leaching, resulting in serious water loss during storage, which leads to shriveling of the appearance of the noodles, and simultaneously, water loss on the surface of the noodles leads to formation of cross-linking, which affects the taste of the noodles after storage.

The present invention is not limited to the above-described embodiments, and it will be apparent to those skilled in the art that various modifications and improvements can be made without departing from the principle of the present invention, and such modifications and improvements are also considered to be within the scope of the present invention.

In the description of the present application, it is to be noted that the terms "upper", "lower", and the like indicate orientations or positional relationships only for convenience in describing the present application and simplifying the description, but do not indicate or imply that the referred devices or elements must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present application. Unless expressly stated or limited otherwise, the terms "mounted," "connected," and "connected" are intended to be inclusive and mean, for example, that they may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meaning of the above terms in the present application can be understood by those of ordinary skill in the art as the case may be.

It is noted that, in this application, relational terms such as "first" and "second," and the like, are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising a … …" does not exclude the presence of another identical element in a process, method, article, or apparatus that comprises the element.

The above description is merely exemplary of the present application and is presented to enable those skilled in the art to understand and practice the present application. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the application. Thus, the present application is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (10)

1. A frozen microwave instant hot dry noodle, which is characterized by comprising:

the bowl mouth of the noodle bowl is sealed, and the interior of the noodle bowl is divided into an upper cavity and a lower cavity which are communicated with each other by a partition plate with a hole;

the upper cavity is filled with cooked noodles, the lower cavity is filled with sauce, and the cooked noodles and the sauce are quick-frozen products;

the cooked noodles and the sauce comprise the following components in parts by weight:

100 parts of cooked noodles and 30-50 parts of sauce, wherein each 100 parts of the sauce contains 10-35 parts of water.

2. A frozen microwave heat-dried noodle according to claim 1, wherein the cooked noodle comprises the following components:

flour: 60-80 parts;

compounding modified starch: 15-30 parts;

1-3 parts of edible salt;

0.3-0.9 part of dietary alkali;

22-30 parts of water.

3. The frozen microwave instant hot dry noodle according to claim 2, characterized in that the compound modified starch is prepared by uniformly mixing one or more of the following components in parts by mass:

carboxymethyl starch: 22-30 parts;

hydroxypropyl modified starch: 30-40 parts;

acetate starch: 20-35 parts;

crosslinked esterified starch: 25-30 parts.

4. The frozen microwave instant hot dry noodle according to claim 1, wherein the sauce comprises the following components in parts by mass:

sesame sauce: 8-30 parts;

soy sauce composite seasoning sauce: 5-20 parts of a solvent;

chili oil sauce: 5-20 parts of a solvent;

water in an amount such that 10-35 parts water per 100 parts of the sauce is present.

5. A method for making frozen microwave instant hot dry noodles according to claim 1, comprising the steps of:

and respectively putting the cooked noodles and the sauce which are cooled to the first temperature range into the upper cavity and the lower cavity of the noodle bowl, sealing the bowl opening of the noodle bowl, quickly freezing and preparing the frozen microwave instant hot dry noodles.

6. A preparation method according to claim 5, wherein the cooked noodles are prepared by the method comprising:

uniformly mixing flour, compound modified starch, edible salt, edible alkali and water, and kneading to form a mixture;

pressing the mixture into noodles, proofing, and steaming to obtain prefabricated noodles;

and (3) carrying out an oil spraying process on the prefabricated noodles to prepare the cooked noodles.

7. The method of claim 6, wherein:

in the proofing process, the temperature is kept in a first temperature interval, and meanwhile, the humidity is kept to be over 98 percent.

8. The method of claim 6, wherein: in the oil spraying process, 3-6 parts of edible oil is sprayed on every 100 parts by mass of the prepared noodles.

9. The method for preparing the pre-prepared noodles according to claim 6, wherein the steps of pressing the mixed dough, proofing and steaming are performed, and the method further comprises the steps of:

in the procedures of pressing, proofing and steaming the noodles, humidifying or drying the mixture to keep the humidity of the prefabricated noodles at a preset humidity;

the preset humidity is calculated by the following method: the mass sum of the flour, the compound modified starch, the edible salt and the edible alkali is calculated as the mass of the dry flour, and the preset humidity is that 38-40 parts of water are contained in each 100 parts of dry flour.

10. A method of manufacturing according to claim 5, wherein: in the step, when the noodle bowl is sealed and quick-frozen, the quick-freezing temperature is at most-25 ℃, and the quick-freezing time is at least 15 hours.