CN1196897A - Fruit taste snack noodles - Google Patents
Fruit taste snack noodles Download PDFInfo
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- CN1196897A CN1196897A CN97105825A CN97105825A CN1196897A CN 1196897 A CN1196897 A CN 1196897A CN 97105825 A CN97105825 A CN 97105825A CN 97105825 A CN97105825 A CN 97105825A CN 1196897 A CN1196897 A CN 1196897A
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- noodles
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- fried
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Abstract
An instant crisp noodle with fruit taste is made up of wheat flour (70-80%), starch (3-10%), essence (0.1-0.2%), edible salt (0.5-1.5%), sugar (5-20%), sodium bicarbonate (0.5-1.5%) and water (10-20%) through traditional technology.
Description
The fruit taste snack noodles that the present invention relates to belongs to food processing, is to make a kind of xerophagia instant noodles that contain various fruity specifically.
Instant noodles with its store, the characteristics that the place is unrestricted, taste is adjustable easy to carry, edible, very popular, no matter be with poach eat or dry-eating all very convenient, but the dry-eating instant noodles that contain various fruity were not seen.
Purpose of the present invention is intended to improve above-mentioned deficiency, proposes a kind of juvenile dry-eating instant noodles that contain various fruity local flavors of welcoming that are subjected to deeply.
In order to achieve the above object, the present invention it contain flour 70-80%, starch 3-10%, essence 0.1-0.2%, salt 0.5-1.5%, sugared 5-20%, sodium bicarbonate 0.5-1.5%, water 10-20%.
Fruit taste snack noodles of the present invention, it is to be made by following technology, it comprises down powder and face, compressing tablet, wire vent, boiling, moulding, fried, cooling, packing, finished product.
Fall powder: flour and starch are together poured in the dough mixing machine.
And face; Salt, sugar, sodium bicarbonate, essence, water are mixed, fully pour in the dough mixing machine after the dissolving, stirred about 20 minutes.
Compressing tablet: the face that will stir is sent into compressing tablet in the continuous tablet press machine.
Wire vent: dough sheet is cut into noodles by the wire vent cutter.
Boiling: the noodles after the wire vent are sent into boiling in the steaming groove by conveyer belt, and vapor (steam) temperature is about 100 ℃.
Moulding: the face silk after the boiling is cut off and put into fried box.
Fried: oily temperature is that the pot about 155 ℃ is interior fried.
Cooling: the fried face piece that finishes is sent into the cooling of cold wind band.
Packing: cooled piece sent into packing machine by conveyer belt and packed.
By the fruit taste snack noodles that above-mentioned prescription and technology are made, can be made into multiple local flavor pasta, contain the human body essential vitamins, have invigorating the spleen, be good for the stomach.Accommodating increases by new varieties again in the face family, welcome by the teenager.
In order to understand better and to implement, further specify as follows below with embodiment:
Example 1: get 70 kilograms in flour, 3 kilograms of starch, 0.1 kilogram in essence (apple flavor), 0.5 kilogram of salt, 10 kilograms of sugar, 0.5 kilogram in sodium bicarbonate, all the other are 15.9 kilograms in water, at first flour and starch are poured into together and stirred evenly, with sugar, salt, sodium bicarbonate, flavoring apple essence, water mixes, fully after the dissolving, pour in the dough mixing machine, stir and carry out compressing tablet after 20 minutes, the lining that stirs is sent into compressing tablet in the continuous tablet press machine, by the wire vent cutter dough sheet is cut into boiling again after the noodles then, noodles after the wire vent are sent into boiling in the steaming groove by conveyer belt, and steam temperature is 100 ℃ and is advisable.Face silk after the boiling is cut off with cutter, every 60g is a box, inweave moulding in the fried box, place oily warm 155 ℃ deep fryer in fried together with fried box the noodles that inweave fried box, send into after fried on the cold wind band and cool off, cooled piece sent into packing machine by conveyer belt and packed, in order to satisfy a person sponging on an aristocrat's needs, in packaging bag, add a jam bag, then become finished product.
Example 2: get 75 kilograms in flour, 5 kilograms of starch, 0.2 kilogram in essence (peach flavor), 1 kilogram of salt, 10 kilograms of sugar, 1 kilogram in sodium bicarbonate, all the other are 17.8 kilograms in water, make peach flavor crisp noodles by example 1 technology.
Example 3: get 70 kilograms in flour, 5 kilograms of starch, 0.2 kilogram in essence (coconut flavor), 1.5 kilograms of salt, 5 kilograms of sugar, 1.5 kilograms in sodium bicarbonate, all the other are 16.8 kilograms in water, make coconut flavor crisp noodles by example 1 technology.
Claims (1)
1, a kind of fruit taste snack noodles is characterized in that it contains flour 70-80%, starch 3-10%, essence 0.1-0.2%, salt 0.5-1.5%, sugared 5-20%, sodium bicarbonate 0.5-1.5%, water 10-20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97105825A CN1196897A (en) | 1997-04-22 | 1997-04-22 | Fruit taste snack noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97105825A CN1196897A (en) | 1997-04-22 | 1997-04-22 | Fruit taste snack noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1196897A true CN1196897A (en) | 1998-10-28 |
Family
ID=5168121
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97105825A Pending CN1196897A (en) | 1997-04-22 | 1997-04-22 | Fruit taste snack noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1196897A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004017769A1 (en) * | 2002-08-19 | 2004-03-04 | Unilever N.V. | Buffered meal component and a kit for making a meal |
| CN102726667A (en) * | 2012-07-06 | 2012-10-17 | 河南省正龙食品有限公司 | Sandwich instant noodles and preparation method thereof |
| CN102972690A (en) * | 2012-12-20 | 2013-03-20 | 刘跃 | Dry-eating instant noodle and atomizing- spraying processing method thereof |
| CN104738418A (en) * | 2015-04-01 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Crispy noodle cake and preparing method thereof |
| CN104770671A (en) * | 2015-04-20 | 2015-07-15 | 河南省诚实人食品科技有限公司 | Green soybean fragrant rice crisp noodles and processing method thereof |
-
1997
- 1997-04-22 CN CN97105825A patent/CN1196897A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004017769A1 (en) * | 2002-08-19 | 2004-03-04 | Unilever N.V. | Buffered meal component and a kit for making a meal |
| CN102726667A (en) * | 2012-07-06 | 2012-10-17 | 河南省正龙食品有限公司 | Sandwich instant noodles and preparation method thereof |
| CN102726667B (en) * | 2012-07-06 | 2013-08-07 | 白象食品股份有限公司 | Sandwich instant noodles and preparation method thereof |
| CN102972690A (en) * | 2012-12-20 | 2013-03-20 | 刘跃 | Dry-eating instant noodle and atomizing- spraying processing method thereof |
| CN102972690B (en) * | 2012-12-20 | 2014-05-07 | 郑州天方食品集团有限公司 | Dry-eating instant noodle and atomizing- spraying processing method thereof |
| CN104738418A (en) * | 2015-04-01 | 2015-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Crispy noodle cake and preparing method thereof |
| CN104738418B (en) * | 2015-04-01 | 2017-08-15 | 统一企业(中国)投资有限公司昆山研究开发中心 | Crisp noodles flour cake and preparation method thereof |
| CN104770671A (en) * | 2015-04-20 | 2015-07-15 | 河南省诚实人食品科技有限公司 | Green soybean fragrant rice crisp noodles and processing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |