CN1541556A - Instant noodle and method for making - Google Patents
Instant noodle and method for making Download PDFInfo
- Publication number
- CN1541556A CN1541556A CNA03147327XA CN03147327A CN1541556A CN 1541556 A CN1541556 A CN 1541556A CN A03147327X A CNA03147327X A CN A03147327XA CN 03147327 A CN03147327 A CN 03147327A CN 1541556 A CN1541556 A CN 1541556A
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- soup
- noodles
- halogen
- quick
- frozen
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to an instant lasagna noodle and a method for making same, which is characterized in that the noodle and the lasagna soup are both cooked and are edible after being soaked directly in hot-water. The method comprises mainly the steps of making dewatered noodle blocks, making dewatered lasagna soup, water vapor proof packaging and the like. Compared with the prior art, the invention possesses the advantages as follows: by adopting refrigerating vacuum drying technology, the product is characterized in that the nutrition components will not vanish, the food is convenient to eat, has fine rehydration performances and long holding period (3 years at room temperature), is convenient to carry and the like; the noodle and the lasagna soup are loaded in one barrier package and can be soaked at the same time.
Description
Technical field the invention belongs to the pastries manufacture field, specifically be a kind of use that Lyophilisation technique for making processes be furnished with halogen soup can instant soup halogen noodles and preparation method thereof.
The instant noodles that the background technology prior art processes mainly contains instant noodles, vermicelli etc., and vermicelli not only need to do ripe when edible, but also need cook halogen soup in addition; Though instant noodles can be edible with brewed in hot water, it is fried forming, and nutritive loss is big, and batching soup is too simple, the sensation of really not eating soup halogen face.
Summary of the invention technical problem to be solved by this invention provide a kind of use that Lyophilisation technique for making processes, need not to manufacture again, can instant be furnished with soup halogen noodles of halogen soup and preparation method thereof.
The present invention finishes by following scheme.
A kind of preparation method of instant soup halogen noodles, it mainly may further comprise the steps:
The making of a, dehydration noodles piece
(1), noodles compacting: choose the refined wheat powder, the noodles manufacturing procedure is processed into face routinely
Bar.
(2), boiling shortening: the noodles that press are put into pot, and boiling water boiled after 5 minutes to be pulled out
Cross water cooling, again with special shaped device or manual formation one setting
Shape is contained in the container of definite shape;
(3), quick-frozen: the noodles that will hold are put into temperature between-18 ℃ to-35 ℃
Carry out quick-frozen in the quick freezing repository, the central temperature of each entity is reached
Below-18 ℃;
(4), vacuum drying: the noodles piece that quick-frozen is good put into vacuum 30Pa to 133Pa it
Between the vacuum storehouse in dehydrate, dry run by with the time and
Temperature is that the process curve that parameter is set carries out, and makes containing of each entity
The water yield is not more than 3%;
The making of b, dehydration bittern soup block
(1), the shortening of halogen soup: choose chicken soup and various supporting vegetables and be mixed and cook soup routinely
Method is made various good to eat edible soup dishes, is scooped into necessarily by a certain amount of
In the shaped containers;
(2), quick-frozen: the halogen soup that boils is put into the speed of temperature between-18 ℃ to-35 ℃
Freeze and carry out quick-frozen in the storehouse, the central temperature of each entity is reached
Below-18 ℃;
(3), vacuum drying: the bittern soup block that quick-frozen is good put into vacuum 30Pa to 133Pa it
Between the vacuum storehouse in dehydrate, dry run by with the time and
Temperature is that the process curve that parameter is set carries out, and makes containing of each entity
The water yield is not more than 3%.
C, damp-prrof packing: noodles piece that drying is good and bittern soup block cooling back are by a certain amount of while
The same damp-prrof packing of packing into is interior to get final product.
The present invention compared with prior art has following distinguishing feature: adopt Lyophilisation technique for making, product has the nutrition free of losses, brewed in hot water is the characteristics that edible, rehydration performance are good, the time of guaranteeing the quality is long (normal temperature can reach 3 years down), light weight can be carried; Noodles and halogen soup are loaded in the same damp-prrof packing, can brew simultaneously edible, for people edible brings bigger facility.
Description of drawings
Fig. 1 is noodles dry run process curve figure.
The specific embodiments embodiments of the invention are as follows:
Embodiment one: leek soup halogen face
The making of a, dehydration noodles piece
(1), noodles compacting: choose the refined wheat powder, the noodles manufacturing procedure is processed into face routinely
Bar.
(2), boiling shortening: the noodles that press are put into pot, and boiling water boiled after 5 minutes to be pulled out
Cross water cooling, form definite shape by hand and contain in the container;
(3), quick-frozen: the noodles that will hold are put into temperature and are advanced at-25 ℃ quick freezing repository
Scanning frequency is frozen, and the central temperature of each entity is reached below-18 ℃;
(4), vacuum drying: the noodles piece that quick-frozen is good is put into the vacuum storehouse of vacuum at 80Pa
Dehydrate, the noodles dry run is by technology song shown in Figure 1
Line carries out, and makes the water content of each entity be lower than 3%;
B, dehydration leek bittern soup block are made
(1), the shortening of halogen soup: choose chicken soup and leek be mixed do routinely that the soup method makes can
The edible leek soup of mouth is scooped in the definite shape container by a certain amount of;
(2), quick-frozen: ready-made leek is put into the quick freezing repository of temperature between 25 ℃ advance
Scanning frequency is frozen, and the central temperature of each entity is reached below-18 ℃;
(3), vacuum drying: the leek cake that quick-frozen is good is put into the vacuum storehouse of vacuum at 80Pa
In dehydrate, dry run is by technology song shown in Figure 1
Line carries out, and makes the water content of each entity be not more than 3%
C, damp-prrof packing: together pack into together after noodles piece that drying is good and the cooling of leek cake
Get final product in one damp-prrof packing.
Embodiment two: mushroom soup halogen face
The making of a, dehydration noodles piece
Specifically with embodiment one.
The making of b, dehydration mushroom halogen soup
L, halogen soup shortening: choose chicken soup and mushroom be mixed do routinely that the soup method makes can
The edible mushroom soup of mouth is scooped in the definite shape container by a certain amount of;
Following steps are with embodiment one.
Claims (4)
1, a kind of instant soup halogen noodles is characterized in that noodles and halogen soup all are shortenings, can instant.
2, instant soup halogen noodles as claimed in claim 1 is characterized in that noodles and halogen soup are loaded in the same damp-prrof packing, brew edible simultaneously.
3, instant soup halogen noodles as claimed in claim 1 is characterized in that noodles and halogen soup all use Lyophilisation technique for making to process.
4, a kind of preparation method of instant soup halogen noodles is characterized in that its manufacturing process mainly may further comprise the steps:
The making of a, dehydration noodles piece
(1), noodles compacting: choose the refined wheat powder, the noodles manufacturing procedure is processed into routinely
Noodles.
(2), boiling shortening: the noodles that press are put into pot, and boiling water boils after 5 minutes and drags for
Appear water cooling, again with special shaped device or manual formation
Definite shape is contained into the definite shape container;
(3), quick-frozen: the noodles that boil are put into temperature between-18 ℃ to-35 ℃
Carry out quick-frozen in the quick freezing repository, the central temperature of each entity is reached
Below-18 ℃;
(4), vacuum drying: the noodles piece that quick-frozen is good is put into vacuum and is arrived 133Pa at 30Pa
Between the vacuum storehouse in dehydrate, dry run by with the time
Between and temperature be that the process curve that parameter is set carries out, make each real
The water content of body is not more than 3%;
The making of b, dehydration bittern soup block
(1), the shortening of halogen soup: choose chicken soup and various supporting vegetables and be mixed and do routinely
The soup method is made various good to eat edible soup dishes, is scooped into one by a certain amount of
In the setting shape container;
(2), quick-frozen: the halogen soup that boils is put into temperature between-18 ℃ to-35 ℃
Carry out quick-frozen in the quick freezing repository, the central temperature of each entity is reached
Below-18 ℃;
(3), vacuum drying: the bittern soup block that quick-frozen is good is put into vacuum and is arrived 133Pa at 30Pa
Between the vacuum storehouse in dehydrate, dry run by with the time
Between and temperature be that the process curve that parameter is set carries out, make each real
The water content of body is not more than 3%
C, damp-prrof packing: noodles piece that drying is good and bittern soup block cooling back are by a certain amount of while
Pack in the same damp-prrof packing, so that brew simultaneously when edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB03147327XA CN1245101C (en) | 2002-07-08 | 2003-07-06 | Instant noodle and method for making |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02140884 | 2002-07-08 | ||
| CN02140884.X | 2002-07-08 | ||
| CNB03147327XA CN1245101C (en) | 2002-07-08 | 2003-07-06 | Instant noodle and method for making |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1541556A true CN1541556A (en) | 2004-11-03 |
| CN1245101C CN1245101C (en) | 2006-03-15 |
Family
ID=34378610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB03147327XA Expired - Lifetime CN1245101C (en) | 2002-07-08 | 2003-07-06 | Instant noodle and method for making |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1245101C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100536681C (en) * | 2006-08-01 | 2009-09-09 | 李昭津 | Preparation technology of quick-frozen instant noodle and flour wrapper |
| CN109170574A (en) * | 2018-09-14 | 2019-01-11 | 河南工业大学 | A kind of freezing composite cereal instant noodles and its production method |
-
2003
- 2003-07-06 CN CNB03147327XA patent/CN1245101C/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100536681C (en) * | 2006-08-01 | 2009-09-09 | 李昭津 | Preparation technology of quick-frozen instant noodle and flour wrapper |
| CN109170574A (en) * | 2018-09-14 | 2019-01-11 | 河南工业大学 | A kind of freezing composite cereal instant noodles and its production method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1245101C (en) | 2006-03-15 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20060315 |