CN1547936A - Instant Lanzhou hand-pulled noodles and the production process - Google Patents
Instant Lanzhou hand-pulled noodles and the production process Download PDFInfo
- Publication number
- CN1547936A CN1547936A CNA031527566A CN03152756A CN1547936A CN 1547936 A CN1547936 A CN 1547936A CN A031527566 A CNA031527566 A CN A031527566A CN 03152756 A CN03152756 A CN 03152756A CN 1547936 A CN1547936 A CN 1547936A
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- pulled noodles
- lanzhou hand
- soup
- lanzhou
- hand
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Abstract
The instant Lanzhou hand-pulled noodles are produced through cooking and freeze drying and have vacuum dewatered soup material block as fixings. The production process includes cooking of Lanzhou hand-pulled noodles, cooking soup material, shaping in dishes, quick freezing, vacuum dewatering, moistureproof packing and other steps. The present invention has the advantages of convenient eating, good performance of re-compounding with water, long preservation time, etc.
Description
The present invention relates to a kind of Lanzhou hand-pulled noodles, specifically be a kind of utilization Lyophilisation technique for making that boils be dehydrated into the solid shape, be furnished with vacuum dehydration soup dish piece can instant Lanzhou hand-pulled noodles and preparation method thereof.
The Lanzhou hand-pulled noodles is become famous especially because of preparation method, though it is very wide that hand-pulled noodles shop, Lanzhou spreads all over, but can't enjoy during the journey at home He out, the one, can not make, the 2nd, can't carry, thereby making Lanzhou hand-pulled noodles scope only be confined to places such as restaurant, restaurant, concerning the crowd of happiness food, is very much inconvenient.
The purpose of this invention is to provide a kind of that need not to reprocess, only need the just edible Lanzhou of brewed in hot water hand-pulled noodles, specifically be that a kind of utilization Lyophilisation technique for making that boils is dehydrated into the Lanzhou hand-pulled noodles solid shape, can instant and preparation method thereof.
Realize by following scheme for this:
A kind of instant Lanzhou hand-pulled noodles and preparation method thereof, its manufacturing process mainly may further comprise the steps:
1, the shortening of Lanzhou hand-pulled noodles: will go into boiling water by the Lanzhou hand-pulled noodles that professional technique draws and boil, and pull out with aseptic cold water cooling.
2, bittern soup for noodles shortening: cook the soup method routinely and get chicken soup and various supporting vegetables and make good to eat edible soup shape through mixed, make the solid bittern soup block of dehydration through technologies such as balance, quick-frozen, vacuum dehydrations then, be placed in the container common edible towards the back with the Lanzhou hand-pulled noodles again with hot water.
3, balance: will cross water-cooled Lanzhou hand-pulled noodles and go in the container, and spoon bittern soup for noodles in the above by a certain amount of Sheng.
4, quick-frozen: the Lanzhou hand-pulled noodles that sets dish was put into temperature and be lower than-18 ℃ quick freezing repository quick-frozen more than 8 hours, be lower than-18 ℃ until the central temperature of every entity.
5, vacuum dehydration: the Lanzhou hand-pulled noodles that quick-frozen is good is put into the vacuum storehouse that vacuum is below the 100pa, condenser temperature reaches below-40 ℃ and is dehydrated, dehydration is by being that the process curve that parameter is set carries out with time and temperature, so that the water content of every entity is not more than 3%.
6, damp-prrof packing: the vacuum dehydration solid bittern soup block that will take off the Lanzhou hand-pulled noodles of water and outfit pack in the same vacuum damp-proofing packing finished product.
The present invention compared with prior art has following effect and characteristics:
1, save the processing and fabricating time, instant and rehydration are fabulous, just can return to the state of newly doing the Lanzhou hand-pulled noodles in 3 minutes, and the nutrition taste does not all have change.
2, can carry, the various consumer groups can both enjoy, and have enlarged the consumer field of Lanzhou hand-pulled noodles.
3, be furnished with and can brew edible vacuum dehydration solid bittern soup block simultaneously, need not reprocessing when edible, convenient.
4, the holding time long, can deposit under the normal temperature 3 years.
The embodiment of the invention is as follows:
1, the shortening of Lanzhou hand-pulled noodles: will go into boiling water by the Lanzhou noodles that professional technique draws and boil 5 minutes, and pull out with aseptic cold water cooling.
2, bittern soup for noodles shortening: cook the soup method routinely and get the finished product soup that chicken soup and black fungus are made into, make the solid bittern soup block of dehydration through technologies such as balance, quick-frozen, vacuum dehydrations then, be placed on the Lanzhou hand-pulled noodles again that to dash the back with hot water in the container common edible.
3, balance: will cross water-cooled Lanzhou hand-pulled noodles and contain in the container by every part of 100g.
4, quick-frozen: the Lanzhou hand-pulled noodles that sets dish is put into temperature for-25 ℃ of quick freezing repository quick-frozens 12 hours, the central temperature of every entity is reached-25 ℃.
5, vacuum dehydration: it is that 70pa, condenser temperature reach-45 ℃ vacuum storehouse and dehydrate that the Lanzhou hand-pulled noodles that quick-frozen is good is put into vacuum, according to
Process curve carry out, make the water content of every entity reach 3%.
6. damp-prrof packing: will take off the Lanzhou hand-pulled noodles of water and the solid vacuum dehydration bittern soup block for preparing together pack in the vacuum damp-proofing packing finished product.
Claims (3)
1, a kind of instant Lanzhou hand-pulled noodles, it is characterized in that the Lanzhou hand-pulled noodles utilization Lyophilisation technique for making that will boil be dehydrated into can instant the solid shape.
2, instant as claimed in claim 1 Lanzhou hand-pulled noodles is characterized in that being equipped with simultaneously in its damp-prrof packing and can brew edible solid shape vacuum dehydration soup dish piece simultaneously.
3, the preparation method of a kind of instant Lanzhou hand-pulled noodles is characterized in that its manufacturing process mainly may further comprise the steps:
(1), the shortening of Lanzhou hand-pulled noodles: will go into boiling water by the Lanzhou hand-pulled noodles that professional technique draws and boil, and pull out with aseptic cold water cooling.
(2), bittern soup for noodles shortening: cook the soup method routinely and get chicken soup and various supporting vegetables through overmulling
Close and be made into good to eat edible soup shape, pass through balance, speed then
Freeze, technology such as vacuum dehydration makes the solid halogen soup of dehydration
Piece is placed in the container with the Lanzhou hand-pulled noodles and dashes the back altogether with hot water
With edible.
(3), balance: will cross water-cooled Lanzhou hand-pulled noodles and go in the container by a certain amount of Sheng.
(4), quick-frozen: the Lanzhou hand-pulled noodles that sets dish is put into temperature be lower than-18 ℃ speed
Freeze in the storehouse quick-frozen more than 8 hours, until the center of every entity
Temperature is lower than-18 ℃.
(5), vacuum dehydration: the Lanzhou hand-pulled noodles that quick-frozen is good put into vacuum be below the 100pa,
The vacuum storehouse that condenser temperature reaches below-40 ℃ dehydrates,
Dehydration is by with time and temperature being the technology song that parameter is set
Line carries out, so that the water content of every entity is not more than 3%.
(6), damp-prrof packing: will take off the Lanzhou hand-pulled noodles of water and the vacuum dehydration solid halogen soup of outfit
Packaged go in the same vacuum damp-proofing packing finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031527566A CN1227991C (en) | 2003-04-19 | 2003-08-16 | Instant Lanzhou hand-pulled noodles and the production process |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03122749.X | 2003-04-19 | ||
| CNA03122749XA CN1473495A (en) | 2003-04-19 | 2003-04-19 | Instant Lanzhou hand-pulled noodles and its producing method |
| CNB031527566A CN1227991C (en) | 2003-04-19 | 2003-08-16 | Instant Lanzhou hand-pulled noodles and the production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1547936A true CN1547936A (en) | 2004-11-24 |
| CN1227991C CN1227991C (en) | 2005-11-23 |
Family
ID=34378708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031527566A Expired - Lifetime CN1227991C (en) | 2003-04-19 | 2003-08-16 | Instant Lanzhou hand-pulled noodles and the production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1227991C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978889A (en) * | 2010-08-23 | 2011-02-23 | 张雪峰 | Convenient natural juice re-dissolution stew of Chinese forest frogs and preparation method thereof |
| CN101978882A (en) * | 2010-08-23 | 2011-02-23 | 张雪峰 | Cubilose stew lozenge and preparation method thereof |
| CN101978880A (en) * | 2010-08-23 | 2011-02-23 | 张雪峰 | Ginkgo stew buccal tablets and preparation method thereof |
| CN101978885A (en) * | 2010-08-23 | 2011-02-23 | 张雪峰 | Stewed American ginseng lozenge and preparation method thereof |
| CN101978876A (en) * | 2010-08-23 | 2011-02-23 | 张雪峰 | Stewed white fungus buccal tablets and preparation method thereof |
| CN101978903A (en) * | 2010-08-23 | 2011-02-23 | 张雪峰 | Sea cucumber stewed food buccal tablets and method for preparing same |
-
2003
- 2003-08-16 CN CNB031527566A patent/CN1227991C/en not_active Expired - Lifetime
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978889A (en) * | 2010-08-23 | 2011-02-23 | 张雪峰 | Convenient natural juice re-dissolution stew of Chinese forest frogs and preparation method thereof |
| CN101978882A (en) * | 2010-08-23 | 2011-02-23 | 张雪峰 | Cubilose stew lozenge and preparation method thereof |
| CN101978880A (en) * | 2010-08-23 | 2011-02-23 | 张雪峰 | Ginkgo stew buccal tablets and preparation method thereof |
| CN101978885A (en) * | 2010-08-23 | 2011-02-23 | 张雪峰 | Stewed American ginseng lozenge and preparation method thereof |
| CN101978876A (en) * | 2010-08-23 | 2011-02-23 | 张雪峰 | Stewed white fungus buccal tablets and preparation method thereof |
| CN101978903A (en) * | 2010-08-23 | 2011-02-23 | 张雪峰 | Sea cucumber stewed food buccal tablets and method for preparing same |
| CN101978885B (en) * | 2010-08-23 | 2012-10-03 | 张雪峰 | Stewed American ginseng lozenge and preparation method thereof |
| CN101978880B (en) * | 2010-08-23 | 2012-10-17 | 张雪峰 | Ginkgo stew buccal tablets and preparation method thereof |
| CN101978882B (en) * | 2010-08-23 | 2012-11-07 | 张雪峰 | Cubilose stew lozenge and preparation method thereof |
| CN101978903B (en) * | 2010-08-23 | 2012-12-12 | 张雪峰 | Sea cucumber stewed food buccal tablets and method for preparing same |
| CN101978889B (en) * | 2010-08-23 | 2013-05-15 | 张雪峰 | Convenient natural juice re-dissolution stew of Chinese forest frogs and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1227991C (en) | 2005-11-23 |
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Granted publication date: 20051123 |
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