CN1169255A - Instant noodles - Google Patents

Abstract

The instant noodles is prepared by using eggs, flour, pork, mushroom, apricot kernel, semen juglandis, aniseed-mixed water etc. as raw material through the process of weiging, mixing, shaping, steaming, concentrating and sterilizing, which has the advantages of delicate ingredients, unique flavour, rich nutrition, health-care and combining soup, dish and staple food into one body etc..

Description

Instant noodles

The present invention relates to a kind of method for production of instant noodles.

Popular legend, noodles are to produce like this, develop and come, and clean the street between light-year, Yulin and mouthful outer merchants, when mushroom was shone the state in the maturity period, the fresh mushrooms that a little theres of normal band abound with entrusted in the city the famous at that time perseverance shop of filling a bowl with rice to do the braised fiber crops food of the mushroom with northern Shensi local flavor to it.Perseverance is filled a bowl with rice the famous cook Liu Jihan in shop on the basis of mushroom fiber crops food, and each fiber crops food is stabbed a nest nest, increases batching, by developing into credit state mushroom noodles.Take over the Song Yunting of Liu Jihan and several generations famous cooks such as Tian Fengke thereafter, study intensively meticulously again, increased auxiliary materials such as meat rice, walnut kernel, it become have cutter worker exquisiteness, get that material is particular about, color, feast famous dish---credit state noodles that type is all-round excellent.

Now, family surplus Yao County can noodles has 10, do outstanding especially be cook Song Wucun, a Gu Xueming, Yang Yuzhong.The credit state noodles that they do all is manual traditional handicraft, and cash sale is now done in chop house or dining room.The credit state noodles that this mode is done is fresh, but commodity rate is extremely low, inconvenience, the cost height, client can only arrive dining room, Yao County or the restaurant just can be had, and usually just is difficult to see, can not enter family, unpopular, also be artisan craftsmanship, and technology falls behind, be inconvenient to carry, not instant food, be difficult to the formation scale, can not satisfy consumers in general's needs.

China's food development trend from now on is to develop to high, new, different, benefit, aquatic foods, honest and clean direction, the multifunctional food that i.e. development has popular convenience, and traditional restaurant, noodles dining room, credit state is exclusive, do not possess popular, moreover workmanship complex process inconvenience is one soup dish in addition, can not become the instant food of mass consumption, and the batching nutritional labeling is not abundant, and nourishing health function is low.

The object of the invention provide a kind of have popular, the food of convenience, it is the one soup dish in dining room, hotel, is again the indispensable instant food of common people family, has both had the local flavor of tradition credit state noodles, and certain nourishing health function is arranged again.

The present invention relates to a kind of method for production of instant noodles.Its batching is divided into three kinds of noodles, soup stock and auxiliary materials, and weight ratio is between the three: 40-50: 50-35: 20-25.The 70-80% face is selected in the preparation of its noodles for use, and the egg of 20-30% is mixed into uniform egg dough with egg and face, is that big or small homogeneous diameter is the hollow semicircle ball-type noodles of 4-6mm with dough molding, and the noodles of moulding can pack through steaming a drying.The preparation of soup stock, select pork, mushroom, chicken cleans up standby, washed pork is processed into meat rice shape, in the pot that vegetable oil is arranged, fry, contain out and put into the soup basin, incite and fry good meat rice adding aniseed blending, the mushroom that soaks is put into and is steamed 30～40 minutes in the boiling vessel together, then the aniseed in the meat rice is concocted, pick standby, with the chicken of cleaning, add clear water, put into boiling vessel and boiled about 60～90 minutes, become the chicken extract shape, its concentration is 60%～80%, with well-done chicken soup and meat rice, mushroom mixes, with aniseed blending water and mushroom water, salt, sesame oil, other flavouring such as green onion or garlic bolt is together poured in the concentration pan, concentrate, with the solid content that concentrates is 60% get final product, concentrates good soup stock through pack-sterilization, and the weight ratio of soup stock is a chicken: water: pork: vegetable oil: soy sauce: mushroom: salt: aniseed is concocted: other flavouring=7.8-8.5: 63.2-63.8: 15.8-16.2: 2.8-3.3: 0.18-0.22: 1-1.5: 1.4-1.8: 0.27-0.32: 5.6-6.6.The prescription of auxiliary material is made up of powder face and dehydrated vegetable, and the weight ratio between the two is 56-60: 40-44, and dehydrated vegetable has almond, walnut kernel, caraway, carrot, day lily etc., and dehydrated vegetable is pulverized, and the polybag of packing into is used for noodles and transfers soup to use.

With packaged soup stock bag, auxiliary material bag-fill in the polybag of noodles with packing into, by ultraviolet germicidal lamp sterilization back.The technological process of instant noodles is as follows:

Convenient credit state noodles is compared with other instant food, and its original advantage is arranged.Commercially available instant food mainly contains instant noodles, mixed congee, convenient soup blend etc. at present.Instant noodles are extensively accepted by the consumer at present, no matter are house or travelling, and are all popular to people, but its shortcoming is that local flavor dullness, kind are single.Mixed congee is a sweet food, for the southern consumer of China as the meal also can, then not too suitable for northern consumers in general, and convenient soup blend only can have significant limitation as soup easily before the meal or after the meal.And convenient credit state noodles integrates soup, dish, staple food, and it is fastidious to have batching, unique flavor, and nutritious, characteristics such as tonic are salty food.Both can be used as the dessert between two meal, can be used as the staple food of a meal again, also can be used as the gift presenting kith and kin, be a kind of instant flavous food of uniqueness, price is similar to the young face of convenient bowl, be easy to be accepted: do not have this series products in the market, so this product has the excellent development prospect by the ordinary consumption crowd.

Embodiment:

To manufacture 100 bags of noodles of production is example.

(1) noodles manufacture main points:

Get 4.5 kilograms of smart powder earlier and pour dough mixing machine into, again 3 kilograms of beating eggs are stirred evenly adding.The gentle system of blending: the egg and the flour adding dough mixing machine that prepare are mixed into uniform egg dough.Moulding: the dough of will becoming reconciled adds special-purpose noodles make-up machine, and can make big or small homogeneous diameter is the hollow semicircle ball-type noodles of 4～6mm.Steam: the noodles of moulding is put into the slaking in 20～30 minutes of pressure type ager.Dry: the noodles after cooking is placed on the special-purpose drying bed dry 90～100 minutes, makes the noodles water content be lower than 12% and gets final product.Pack: dried noodles is contained out the polyethylene plastic bag of packing into, every bag of 40g (every bag is one bowl of amount).

(2) the noodles soup stock manufacture main points:

The cleaning of selecting materials: select bright in lusterly, the section meat is tight, is 2 kilograms of pink thin porks, rinses well standby with mobile clear water.Select the first-class mushroom of 150g, clean up, steep in basin standby with warm water.Select 1 kilogram of new fresh chicken meat, clean standby.

Moulding allotment: washed pork is processed into meat rice shape with electronic meat mincer, pours in the pot that fills the 400ml refining vegetable oil and incite stir-fry,, contain out and put into the soup basin with soy sauce 500ml.

Steam: fry good meat rice adding aniseed blending 45g to inciting, green onion or garlic bolt 15g, the mushroom that soaks is put into and steamed in the boiling vessel 30～40 minutes together, and then the blending of the aniseed in the meat rice, green onion (garlic bolt) are picked, and is standby; Mushroom is pulled out processing from the soup basin, into about the square about 5mm, standby; Chicken with cleaning adds 8 kilograms of clear water and puts into boiling vessel, boils 60～90 minutes, becomes the chicken extract shape to filter out chicken, contains out standby.

Concentrated soup base: well-done chicken soup 1000ml and meat rice and broken mushroom are mixed, add 350ml aniseed blending water and 400ml mushroom water, salt 200g, sesame oil 10ml, together pour in the concentration pan and concentrate.Concentrate and to adopt normal pressure to concentrate or vacuum concentrates.It is to carry out in stainless steel tap layer pot that normal pressure concentrates, and the maintenance steam pressure is 0.25MPa, and constantly stirs, and to accelerate evaporation, prevents coking.Every pot of concentration time was advisable in 20～40 minutes, was to get final product in 60% o'clock at solid content.

Vacuum concentrates carries out in vacuum concentration pan.Keep vacuum 60～87KPa in the pot when concentrating, steam pressure is 0.15～0.20MPa, and the soup stock temperature is 50～60 ℃.

Pack: the soup stock that will concentrate is poured in the Automatic weighing and packaging machine, and temperature is carried out hot charging about 60～80 ℃, for food has conveniently, packs every bag of 36～40g with little polyethylene compound plastic bag.

Sterilization: the soup stock of packing all will move into the make-up room that ultraviolet germicidal lamp is housed to carry out.Package sterilization is once carried out.After also can taking temperature bag (40～50 ℃) pack, the soup stock bag is moved into the pressure type sterilizer carry out disinfection.Generally use 1.5MPa, 115 ℃, sterilize got final product in 20～30 minutes.

(3) the allotment main points of auxiliary material (by every bag of batching):

Auxiliary material: 1, powder flour bag: get 15g powder face, seal in the little plastics of packing into, the heavy 15g of bag is used for noodles soup thicken soup and uses.

Auxiliary material 2 (dehydrated vegetable bag): the almond 3g that will dewater, walnut kernel 2g, caraway 0.5g, carrot 2g, day lily 2g, be ground into the thin foam about 1mm, in the small plastic bag of packing into, the heavy 24g of bag is used for noodles and transfers soup to use.

(4) finished product packing and sterilization:

Fill in the big polyethylene plastic bag of 40g noodles packaging soup stock bag and auxiliary material 1 pouch (powder face) and three pouches of auxiliary material 2 pouches (dehydrated vegetable), packing into simultaneously, after the ultraviolet germicidal lamp sterilization, sealing vanning warehouse-in.

Claims (1)

1, a kind of method for production of instant noodles, it is characterized in that described instant noodles prescription is by the noodles prescription, soup blend formula and accessory formula are formed, three's weight ratio is 40～50: 35～40: 20～25, its noodles preparation, select 70～80% face for use, 20～30% egg, be shaped to the noodles of hollow semicircle ball-type then with egg and face, the preparation of soup stock, ingredients by weight is than being chicken: water: pork: vegetable oil: sauce wine: mushroom: salt: aniseed blending: other flavouring=7.8-8.5: 63.2-63.8: 15.8-16.2: 2.8-3.3: 0.18-0.22: 1-1.5: 1.4-1.8: 0.27-0.32: 5.6-6.6, then through select materials-moulding allotment-steaming-concentrate-sterilization forms, the accessory formula weight ratio is: dehydrated vegetable=56～60: 40～44, the noodles for preparing, soup stock and auxiliary material three are through packing, sterilization forms.