CN1252236A - Instant food of grains and its production process - Google Patents
Instant food of grains and its production process Download PDFInfo
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- CN1252236A CN1252236A CN98110519A CN98110519A CN1252236A CN 1252236 A CN1252236 A CN 1252236A CN 98110519 A CN98110519 A CN 98110519A CN 98110519 A CN98110519 A CN 98110519A CN 1252236 A CN1252236 A CN 1252236A
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- food
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- instant noodles
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Abstract
The instant food is produced by using instant noodles leftover as main material accounting for 20-90% of the whole material as well as sugar, oil and other supplementary material. It is produced into powdery food through the processes of material selection, pre-treatment, proportioning, mixing and cooling or produced into lumpy food through the processes of material selection, grading, oil and sugar liquid preparation, mixing, molding, etc. It is rich in nutrient, testy and low in cost.
Description
The present invention relates to instant food of grains and production method thereof.More specifically saying so with instant noodles broken end material is instant food of grains and the production method thereof that primary raw material is processed into.
Instant noodles are novel foodstuffs that China's the seventies begins to occur.Because it has inherited the advantage of vermicelli, and instant, characteristics are fast arranged, go on the market soon, promptly developed rapidly, become the large food that gos deep into every household, captures family's dining table.According to statistics, the existing fried instant noodle equipment in the whole nation was more than 1200 in 95 years, produced 800000 tons per year.But reasons such as during instant noodles are produced, produce a lot of instant noodles broken end material, this broken end material is not because outward appearance is not good enough, the space is big between the broken end material, carries, edible inconvenience are all handled as leftover bits and pieces at present, have caused the waste of resource.
The purpose of this invention is to provide a kind of instant noodles broken end material food and production method thereof.This food selects for use instant noodles broken end material to be raw material, is equipped with secondary material such as sugar, grease, powdery or the block food produced through a series of technical process.This food appearance is good, and is nutritious, easy for carrying and eating.
Of the present invention being described in detail as follows:
The present invention selects for use instant noodles (fried, non-fried dried instant noodles) broken end material to be major ingredient, and food is powdery or bulk, wherein instant noodles broken end material content 20-90%.The raw-food material proportioning of producing is: instant noodles broken end material 20-90%, sugared 5-25%, oily 1-20%, cereal powder 0-50%, sesame or kernel 0-5%, flavor enhancement 0-3%.Wherein the optimum formula of powdered food is instant noodles broken end material 40-60%, cereal powder 30-45%, sugared 10-20%, vegetable oil 5-10%, sesame or kernel 2-5%, flavor enhancement 0.02-3%; The optimum formula of block food is instant noodles broken end material 70-80%, sugared 8-20%, oily 2-10%, flavor enhancement 0-0.03%.Flavor enhancement comprises a kind of in the flavouring agents such as saline taste, delicate flavour, sweet taste, pungent, fragrance, milk flavor, fruity, chocolate or several.
Powdered food process route of the present invention is: select materials (1), (2) preliminary treatment, (3) batching, (4) are mixed, (5) cooling, (6) packing.
Block food process route of the present invention is selected materials for (1), (2) classification, the preparation of (3) oil sugar liquid, (4) mixings, (5) moulding, (6) are cooled off, pack (7).
That the present invention selects for use is fresh, the instant noodles of health broken end material, carries out classification by length or granularity and handles, and the process of block food is that sugar, oil are mixed, and is heated to 170 ℃-210 ℃, drops into the instant noodles broken end material after classification is handled, and stirs rapidly.Compound kept 1-3 minute at 180 ℃-200 ℃, pours in the make-up machine, and through the moulding stripping and slicing, cooling back packing.
The invention has the advantages that production technology is easy, the simple refining of equipment, the instant noodles broken end material food nutrition of invention is abundant, instant, and inexpensive, the development and use of expecting for the instant noodles broken end provide new approach.
Embodiment 1
Select the instant noodles broken end material of fresh health, pulverize by 30 mesh sieves, baking is 10 minutes under 100 ℃ of temperature, cools off standby.
The grease heating is removed its assorted flavor, elimination impurity, cooling.
Sesame fries peeling, cooling.
Flour is put into baking oven, under 135 ℃ of conditions, toasts 40 minutes, sieves, and makes gelatinized flour, cools off standby.
White granulated sugar is fried into Icing Sugar for 10 kilograms, drops in the dough mixing machine, and the instant noodles broken end that adds cooling is expected 50 kilograms, 5 kilograms of greases, and 30 kilograms of gelatinized flours, 5 kilograms of ripe sesames stir, and cooling, packing are finished product.
Embodiment 2
The instant noodles broken end that meets food sanitation standard is standby through pulverizing 30 mesh sieves.
Rice meal is put into 135 ℃ of bakings of baking box 40 minutes, sieves, cools off.
The vegetable oil heating is removed its assorted flavor, elimination impurity, cooling.
Shelled peanut is baked, and removes scarlet, plumule, is ground into granule.
White granulated sugar is fried into Icing Sugar for 12 kilograms, drops in the dough mixing machine, and the instant noodles broken end that adds after pulverizing is expected 40 kilograms, 35 kilograms of cooked rice flour noodles, and 10 kilograms of oil, 2 kilograms of shelled peanut particles, 1 kilogram of salt stirs, and cooling packing is finished product.
Embodiment 3
Select instant noodles broken end material fresh, health for use, cutting and separating goes out the material grain that length is 10-12mm, evenly sprays into 0.01% vanillic aldehyde, and is standby.
Get 10 kilograms of sugar, oil is poured jacketed pan into and is mixed for 5 kilogram, be heated to 80 ℃ and mix.Stir oil sugar liquid and continue to be heated to 180 ℃, drop into 80 kilograms of instant noodle seasoning grains, stir rapidly.Mixed material kept 3 minutes under 200 ℃ of temperature, packed after entering compressing tablet in the make-up machine, stripping and slicing, cooling.
Embodiment 4
Select the instant noodles broken end material of fresh, health for use, cut, isolate the long material grain of 5-6mm, be baked to 80 ℃ standby.
Shelled peanut is baked, and removes scarlet, plumule, is cut into particle.
Get sugared 10 kilograms, oily 2 kilograms and put into jacketed pan, be heated to 70 ℃ and mix.Stir oil sugar liquid and continue to be heated to 180 ℃, drops into 60 kilograms of instant noodles broken end material, 2 kilograms of peanut particles, stir rapidly, kept 1 minute under 180 ℃ of conditions, pack after pouring mixed material into compressing tablet in the make-up machine, stripping and slicing, cooling then.
Instant noodles broken end material food of the present invention, nutritious, easy for carrying and eating.Fast shape food collection perfume (or spice), sweet, crisp, crisp be one, be desirable leisure pot foods; Powdered food is evenly loose, and boiling water can not reconstitute pimple, and mouthfeel is good, is inexpensive popular breakfast instant food.The intermediate products instant noodles broken end material grain of food production, material powder can be processed into the filling material, are used for the processing of food such as bread, cake, glutinous rice flour dumplings, pyramid-shaped dumpling.
Claims (4)
1, a kind of instant food of grains is characterized in that it is major ingredient that this food is selected instant noodles broken end material for use, and food is powdery or bulk, and wherein instant noodles broken end material content is 20-90%.
2, a kind of instant food of grains is characterized in that the raw material proportioning is: instant noodles broken end material 20-90%, sugared 5-25%, oily 1-20%, cereal powder 0-50%, sesame or kernel 0-5%, flavor enhancement 0-3%.
3, a kind of comprise select materials, instant food of grains that methods such as classification, oil sugar liquid preparation, mixing, moulding are produced, it is characterized in that: a. oleosacchara mixed liquor is heated to 170 ℃-210 ℃ and drops into instant noodles broken end material grain; B. compound was kept 1-3 minute at 180 ℃-200 ℃.
4, according to claim 1 and the described instant food of grains of claim 2, it is characterized in that the optimum formula of powdered food is: instant noodles broken end material 40-50%, cereal powder 30-45%, sugared 10-20%, vegetable oil 5-10%, sesame or kernel 2-5%; The optimum formula of block food is: instant noodles broken end material 70-80%, sugared 8-20%, oily 2-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98110519A CN1252236A (en) | 1998-10-22 | 1998-10-22 | Instant food of grains and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98110519A CN1252236A (en) | 1998-10-22 | 1998-10-22 | Instant food of grains and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1252236A true CN1252236A (en) | 2000-05-10 |
Family
ID=5220559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98110519A Pending CN1252236A (en) | 1998-10-22 | 1998-10-22 | Instant food of grains and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1252236A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871053A (en) * | 2012-10-12 | 2013-01-16 | 山东天博食品配料有限公司 | Method for preparing non-fried potato-flavor dry eaten instant noodles and convenient foods |
| CN103125848A (en) * | 2013-03-14 | 2013-06-05 | 福建省闽中有机食品有限公司 | Convenient leisure snack food with sea sedge taste and preparation method thereof |
| CN104738421A (en) * | 2013-12-29 | 2015-07-01 | 王世华 | Durian flavor instant noodle |
-
1998
- 1998-10-22 CN CN98110519A patent/CN1252236A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871053A (en) * | 2012-10-12 | 2013-01-16 | 山东天博食品配料有限公司 | Method for preparing non-fried potato-flavor dry eaten instant noodles and convenient foods |
| CN102871053B (en) * | 2012-10-12 | 2014-12-31 | 山东天博食品配料有限公司 | Method for preparing non-fried potato-flavor dry eaten instant noodles and convenient foods |
| CN103125848A (en) * | 2013-03-14 | 2013-06-05 | 福建省闽中有机食品有限公司 | Convenient leisure snack food with sea sedge taste and preparation method thereof |
| CN103125848B (en) * | 2013-03-14 | 2014-01-01 | 福建省闽中有机食品有限公司 | Convenient leisure snack food with sea sedge taste and preparation method thereof |
| CN104738421A (en) * | 2013-12-29 | 2015-07-01 | 王世华 | Durian flavor instant noodle |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |