CN1513366A - Various kinds of soups for instant noodles, and its prepn. method - Google Patents

Various kinds of soups for instant noodles, and its prepn. method Download PDF

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Publication number
CN1513366A
CN1513366A CNA031527604A CN03152760A CN1513366A CN 1513366 A CN1513366 A CN 1513366A CN A031527604 A CNA031527604 A CN A031527604A CN 03152760 A CN03152760 A CN 03152760A CN 1513366 A CN1513366 A CN 1513366A
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China
Prior art keywords
soup
instant noodles
quick
style
frozen
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CNA031527604A
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Chinese (zh)
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CN1261048C (en
Inventor
宋述孝
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宋述孝
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Priority to CN03122747.3 priority Critical
Priority to CN03122747 priority
Application filed by 宋述孝 filed Critical 宋述孝
Priority to CNB031527604A priority patent/CN1261048C/en
Publication of CN1513366A publication Critical patent/CN1513366A/en
Application granted granted Critical
Publication of CN1261048C publication Critical patent/CN1261048C/en

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Abstract

An instant soup with different tastes for instant noodles is prepared through cooking different kinds of soup, such as chives-egg soup, edible black fungus soup, spareribs soup, etc. freezing, and vacuum drying to become solid, and moisture-proof packing.

Description

Instant noodles pantry soup of multiple style and preparation method thereof
The present invention relates to a kind of instant noodles pantry soup, specifically is that a kind of finished product soup (mainly comprising: leek egg drop soup, black fungus soup, rib soup, bright shrimp vegetable soup etc.) utilization Lyophilisation technique for making of the multiple style that will boil is dehydrated into and is used for instant noodles pantry soup that brews simultaneously with instant noodles edible solid shape and preparation method thereof.
Instant noodles are instant food that a kind of people of enjoying like, no matter go out still at home, in order to save time or convenience, all be willing to steep one bowl, though instant noodles manufacturer is in order to have additional nutrients and to enrich taste, in packing, be furnished with various seasoning steamed dumpings and seasoning vegetable, but these seasoning steamed dumpings all are that separate, loose with soup flavor vegetables, do not finish off the sensation of whole finished product soup after brewing.
The purpose of this invention is to provide a kind of finished product soup that is used for brewing simultaneously edible solid shape with instant noodles, more specifically be the finished product soup utilization Lyophilisation technique for making of the multiple style that will boil be dehydrated into instant the solid shape.
The present invention finishes by following scheme:
1, the shortening of soup: get ready and do the required various raw materials of soup, soup is cooked ripe according to the way of different soup;
2, cooling balance: ready-made soup is quickly cooled to below 50 ℃ with cold wind, and is scooped in the container of definite shape;
3, quick-frozen: the soup that will set dish is put into the quick freezing repository quick-frozen and is become solid shape, and the central temperature of each entity is lower than-18 ℃;
4, vacuum drying: the cake that quick-frozen is good is put into the true storehouse that vacuum is lower than 100Pa and is dehydrated, and dry run is according to being that the process curve that parameter is set carries out with time and temperature, so that the water content of each entity is lower than 3%.
5, damp-prrof packing: dry good cake and instant noodles be fitted to by a certain percentage same damp-prrof packing interior finished product.
The product that the present invention forms have rehydration time fast (3 minutes can rehydration to the state of fresh soup), long shelf-life (normal temperature can be preserved 3 years down), in light weight, can with instant noodles simultaneously with the characteristics that brewed in hot water eats, the nutrition taste has no to lose, be a kind of complete finished product soup.
Specific embodiments of the invention are as follows:
One, black fungus egg shredded meat soup:
1, the shortening of soup: with the black fungus is primary raw material, adds materials such as lean meat silk, a species of small clam living in fresh water soup, egg, chopped spring onion, garlic end, monosodium glutamate, salt and becomes black fungus egg shredded meat soup with various flavoring infusions.
2, cooling balance: ready-made soup is quickly cooled to room temperature with cold wind, and is scooped in a kind of square container:
3, quick-frozen: the soup that will set dish is put into the quick freezing repository quick-frozen and is become solid shape, and the central temperature of each entity is reached-25 ℃;
4, vacuum drying: it is that the true storehouse of 70Pa dehydrates that the cake that quick-frozen is good is put into vacuum, dry run according to
Process curve carry out so that the water content of each entity is lower than 3%.
5, damp-prrof packing: dry good cake with convenient with in the same damp-prrof packing of packing into finished product.
Two, Seaweed egg flower soup
1, the shortening of soup: the soup-stock cooling back that will make with chicken frame, Pig spareribs add mushroom silk, diced carrot, egg flower, monosodium glutamate, chickens' extract, salt, etc. material and flavoring be processed into Seaweed egg flower soup together with laver.
2, following steps are with embodiment 1.

Claims (3)

1, one kind of multiple style instant noodles pantry soup is characterized in that it is that the finished product soup utilization Lyophilisation technique for making of the multiple style that will boil is dehydrated into solid shape, are used for directly and instant noodles brew edible simultaneously.
2, the instant noodles pantry soup of multiple style as claimed in claim 1 is characterized in that its multiple style mainly comprises: leek egg drop soup, black fungus soup, rib soup, bright shrimp vegetable soup, Seaweed egg flower soup, tomato-egg soup etc.
3, the preparation method of the instant noodles pantry soup of one kind of multiple styles is characterized in that its preparation method mainly comprises following procedure of processing:
(1), the shortening of soup: get ready and do the required various raw materials of soup, soup is cooked ripe according to the way of different soup;
(2), cooling balance: ready-made soup is quickly cooled to below 50 ℃ with cold wind, and is scooped in the container of definite shape;
(3), quick-frozen: the soup that will set dish is put into the temperature quick freezing repository and is carried out quick-frozen and become solid shape, and the central temperature of each entity is lower than-18 ℃;
(4), vacuum drying: the cake that quick-frozen is good is put into the true storehouse that vacuum is lower than 100Pa and is dehydrated, and dry run is according to being that the process curve that parameter is set carries out with time and temperature, so that the water content of each entity is lower than 3%.
(5), damp-prrof packing: dry good cake by a certain percentage with instant noodles pack in the same damp-prrof packing finished product.
CNB031527604A 2003-04-19 2003-08-16 Various kinds of soups for instant noodles, and its prepn. method CN1261048C (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN03122747.3 2003-04-19
CN03122747 2003-04-19
CNB031527604A CN1261048C (en) 2003-04-19 2003-08-16 Various kinds of soups for instant noodles, and its prepn. method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB031527604A CN1261048C (en) 2003-04-19 2003-08-16 Various kinds of soups for instant noodles, and its prepn. method

Publications (2)

Publication Number Publication Date
CN1513366A true CN1513366A (en) 2004-07-21
CN1261048C CN1261048C (en) 2006-06-28

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CN (1) CN1261048C (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101933637A (en) * 2010-07-20 2011-01-05 中国农业大学 Concentrated solid fish and prawn meat soup base and preparing method
CN102697110A (en) * 2012-06-08 2012-10-03 南通辉禾食品有限公司 Umami enhanced-type instant seaweed soup and preparation method thereof
CN102715600A (en) * 2011-09-20 2012-10-10 福建立兴食品有限公司 Preparation method of vacuum freeze-dried instant tomato-egg soup
CN103766994A (en) * 2013-03-12 2014-05-07 江西金源农业开发有限公司 Preparation of convenient seaweed egg flower soup
CN103876209A (en) * 2014-03-25 2014-06-25 山东金谷食品有限公司 Freeze-dried laver egg drop soup and production technology thereof
CN103907876A (en) * 2014-04-18 2014-07-09 王佑来 Preparation method of seasoning block of instant noodles
CN103907978A (en) * 2014-03-25 2014-07-09 山东金谷食品有限公司 Freeze-dried tomato-egg drop soup and production technique thereof
CN106235231A (en) * 2016-08-22 2016-12-21 操长安 A kind of acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock and production technology thereof
CN106333323A (en) * 2016-08-22 2017-01-18 操长安 Tomato beef freeze-dried soup material and making process
CN106360372A (en) * 2016-08-22 2017-02-01 操长安 Freeze-dried pork and mixed sauce soup stock and making technology thereof
CN108887645A (en) * 2018-07-23 2018-11-27 中山洪力健康食品产业研究院有限公司 A kind of freeze-drying red bean Semen Coicis soup stock and its preparation process
CN109106736A (en) * 2017-06-25 2019-01-01 常州伟博海泰生物科技有限公司 A kind of lyophilized excipient containing plant tissue

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101933637A (en) * 2010-07-20 2011-01-05 中国农业大学 Concentrated solid fish and prawn meat soup base and preparing method
CN102715600A (en) * 2011-09-20 2012-10-10 福建立兴食品有限公司 Preparation method of vacuum freeze-dried instant tomato-egg soup
CN102715600B (en) * 2011-09-20 2013-10-30 福建立兴食品有限公司 Preparation method of vacuum freeze-dried instant tomato-egg soup
CN102697110A (en) * 2012-06-08 2012-10-03 南通辉禾食品有限公司 Umami enhanced-type instant seaweed soup and preparation method thereof
CN103766994A (en) * 2013-03-12 2014-05-07 江西金源农业开发有限公司 Preparation of convenient seaweed egg flower soup
CN103876209A (en) * 2014-03-25 2014-06-25 山东金谷食品有限公司 Freeze-dried laver egg drop soup and production technology thereof
CN103876209B (en) * 2014-03-25 2016-03-16 山东金谷食品有限公司 A kind of freeze-drying Seaweed egg flower soup and production technology thereof
CN103907978A (en) * 2014-03-25 2014-07-09 山东金谷食品有限公司 Freeze-dried tomato-egg drop soup and production technique thereof
CN103907876A (en) * 2014-04-18 2014-07-09 王佑来 Preparation method of seasoning block of instant noodles
CN106235231A (en) * 2016-08-22 2016-12-21 操长安 A kind of acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock and production technology thereof
CN106333323A (en) * 2016-08-22 2017-01-18 操长安 Tomato beef freeze-dried soup material and making process
CN106360372A (en) * 2016-08-22 2017-02-01 操长安 Freeze-dried pork and mixed sauce soup stock and making technology thereof
CN109106736A (en) * 2017-06-25 2019-01-01 常州伟博海泰生物科技有限公司 A kind of lyophilized excipient containing plant tissue
CN108887645A (en) * 2018-07-23 2018-11-27 中山洪力健康食品产业研究院有限公司 A kind of freeze-drying red bean Semen Coicis soup stock and its preparation process

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