CN1868317A - Method for producing instant noodles - Google Patents
Method for producing instant noodles Download PDFInfo
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- CN1868317A CN1868317A CNA2006100869597A CN200610086959A CN1868317A CN 1868317 A CN1868317 A CN 1868317A CN A2006100869597 A CNA2006100869597 A CN A2006100869597A CN 200610086959 A CN200610086959 A CN 200610086959A CN 1868317 A CN1868317 A CN 1868317A
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- noodles
- instant noodles
- freezing
- instant
- cooling
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Abstract
A process for preparing the instant noodles from wheat flour includes such steps as pre-treating, shaping, gelatinizing, cooling, freezing at 0- -35 deg.C for 30-105 min, baking, cooling and packing. The finished instant noodles feature no loss of nutrients and short naturalizing time.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of production method of instant noodles.
Background technology
Instant noodles in the market mainly are to adopt frying technological process, add the water moulding after being about to flour and increasing additives mixed such as essence, just cook through gelatinization, enter fried operation, generally carry out the high temperature fried dehydration with palm oil, cool off afterwards and pack.The process of fried dehydration causes a large amount of nutritional labeling in the face cake destroyed, and because in order to solve the sensory issues of instant noodles, the additive of fusion a multitude of names when any producer does not all break away from face has only the food after fried, because aliphatic acid exceeds standard, and extremely influences health.Also some instant noodles technology is non-frying method now, solved the adverse effect that fried food brings to health of people, but its technology key step adopts hot drying and dewatering, infrared or hot-air seasoning, this causes the consumer when edible, rehydration time is long, both needed to soak for a long time with hot water, and noodles are clamminess, mouthfeel is poor, causes the situation of instant noodles inconvenience, so want necessary process of preparing instant noodles is improved, make instant noodles break away from the harm of bringing of aliphatic acid, good mouthfeel is arranged again.
Summary of the invention
Goal of the invention of the present invention is for providing a kind of production method of instant noodles, and this method adopts non-frying technological process to solve aliphatic acid to exceed standard to the harm of human body, and has good mouthfeel.
The technical scheme that realizes the foregoing invention purpose is as follows:
A kind of process for producing instant noodles, form by the following step:
A. with gelatinization after the flour machine-shaping;
B. noodles are cooled off;
C. cooled noodles under 0～-35 ℃, freezing 30～105 minutes;
D. with freezing noodles stoving, cooling, pack.
Because the moisture in the noodles freezes when freezing, noodles expansion, volume are increased, after the oven dry, water evaporates, and the constancy of volume of noodles, there is micropore in the noodles like this, when people need eat, as long as soak with boiling water, water promptly can infiltrate in the noodles rapidly along micropore, shorten rehydration time greatly, effectively improve the mouthfeel of noodles.And, the nutritional labeling major part of noodles is retained because the freezing nutritional labeling of noodles that makes is not destroyed.Time that noodles are freezing and temperature according to the specification of noodles, are frozen real be as the criterion with noodles in line with reducing cost.
The present invention changes the technology key step of instant noodles into freezing back drying and dewatering, make the instant noodles that make both overcome all drawbacks of fried instant noodle, it is long to have remedied the non-fried instant noodle rehydration time again, and the shortcoming of mouthfeel difference makes the nutrition of instant noodles become better to be preserved simultaneously.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment.
Embodiment 1
Flour is processed into wide 1.25mm, and the noodles of thick 0.6mm cool off after the gelatinization, descend freezing 30 minutes at-5 ℃, will freeze real noodles stoving, cooling, packing.
Embodiment 2
Flour is processed into wide 5mm, and the noodles of thick 0.8mm cool off after the gelatinization, descend freezing 50 minutes at-10 ℃, will freeze real noodles stoving, cooling, packing.
Embodiment 3
Flour is processed into wide 7mm, and the noodles of thick 1mm cool off after the gelatinization, descend freezing 40 minutes at-30 ℃, will freeze real noodles stoving, cooling, packing.
Claims (1)
1. the production method of instant noodles comprises the following steps:
A. with gelatinization after the flour machine-shaping;
B. noodles are cooled off;
It is characterized in that also comprising the following steps:
C. cooled noodles under 0～-35 ℃, freezing 30～105 minutes;
D. with freezing noodles stoving, cooling, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100869597A CN1868317A (en) | 2006-06-20 | 2006-06-20 | Method for producing instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100869597A CN1868317A (en) | 2006-06-20 | 2006-06-20 | Method for producing instant noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1868317A true CN1868317A (en) | 2006-11-29 |
Family
ID=37442210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100869597A Pending CN1868317A (en) | 2006-06-20 | 2006-06-20 | Method for producing instant noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1868317A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669557A (en) * | 2012-05-11 | 2012-09-19 | 王万隆 | Quick-frozen fresh-keeping heated-type instant noodles with bone soup and preparation method thereof |
| CN103976311A (en) * | 2014-05-26 | 2014-08-13 | 武明德 | Preparation method of fried-free instant noodles through twice pasting |
| CN109744473A (en) * | 2019-03-13 | 2019-05-14 | 想念食品股份有限公司 | Improve the method and noodles of noodles absorption property |
| US11255038B2 (en) | 2016-09-05 | 2022-02-22 | Electrolux Appliances Aktiebolag | Laundry washing machine equipped with a treating agents dispenser |
-
2006
- 2006-06-20 CN CNA2006100869597A patent/CN1868317A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669557A (en) * | 2012-05-11 | 2012-09-19 | 王万隆 | Quick-frozen fresh-keeping heated-type instant noodles with bone soup and preparation method thereof |
| CN102669557B (en) * | 2012-05-11 | 2013-07-24 | 王万隆 | Quick-frozen fresh-keeping heated-type instant noodles with bone soup and preparation method thereof |
| CN103976311A (en) * | 2014-05-26 | 2014-08-13 | 武明德 | Preparation method of fried-free instant noodles through twice pasting |
| US11255038B2 (en) | 2016-09-05 | 2022-02-22 | Electrolux Appliances Aktiebolag | Laundry washing machine equipped with a treating agents dispenser |
| CN109744473A (en) * | 2019-03-13 | 2019-05-14 | 想念食品股份有限公司 | Improve the method and noodles of noodles absorption property |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |