CN201160484Y

CN201160484Y - Crisp-fried noodle

Info

Publication number: CN201160484Y
Application number: CNU2007201558839U
Authority: CN
Inventors: 何德祥
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-09-26
Filing date: 2007-07-04
Publication date: 2008-12-10
Anticipated expiration: 2017-07-04

Abstract

The utility model relates to crisp flour which comprises a flour billet (1), and the flour billet (1) is a rectangular body of 100mm*100mm*20mm. The upper head face of the flour billet (1) is provided with a netty cutter groove (2) of 3mm*3mm, and the depth of the cutter groove (2) is two thirds as thick as the flour billet (1). Flavouring substances are sprayed on the flour billet (1) uniformly, and the crisp flour has the purposes for providing crisp flour which has good mouthfeel and good connectivity of the flour billet integral shape and can be eaten directly.

Description

Fragrant and crisp noodle

Technical field

The utility model relates to the instant food that a kind of Main Ingredients and Appearance is flour, edible oil, egg.

Background technology

The representative of wheaten food instant food is instant noodles, and instant noodles have many good qualities aspect convenient instant, but its shortcoming is also a lot.The characteristics of instant noodles are to adopt palm oil processing, the characteristic of having added palmitic food be at normal temperatures can the long period maintenance food solidify, minimum degree reduces the influence to food of weather, temperature, humidity, at high temperature can soften rapidly again, increase temperature boiling water and brew a break time edible.But it is very hard to add palmitic instant noodles restriction mouthfeel owing to temperature before brewing, and directly edible oral cavity, oesophagus and stomach to the people all has certain stimulation, so existing instant noodles under the condition of no hot water, are not a kind of favorable mouth feel instant food.Because the monomer area of every noodles of instant noodles is little, in order to guarantee the toughness of noodles, in the instant noodles production process, can add the reinforcement material, these materials can have certain side effect to human body.

The utility model content

It is good that the purpose of this utility model provides a kind of mouthfeel quality, and the connectivity of the global shape of face base is good, direct-edible fragrant and crisp noodle.

Fragrant and crisp noodle of the present utility model comprises the face base, and described base is the cuboid of 100mm*100mm*20mm, and the netted cutter groove of 3mm * 3mm is cut in the upper surface of face base, and the degree of depth of cutter groove is 2/3rds of a face base thickness, is coated with equably on the face base and has spread condiment.

Fragrant and crisp noodle of the present utility model, its Main Ingredients and Appearance has flour, edible oil, egg and water, utilize flour, edible oil, egg and water to make the face base of 100*100*20 (mm), the netted cutter groove of 3 * 3 (mm) is evenly cut on face base top, the degree of depth accounts for face base 2/3rds, the bottom of face base connects, make the connectivity of global shape of face base good, guaranteed the connectivity of the global shape of face base, face base surface is coated with equably and sprinkles flavouring, thereby flavouring is permeated equably on the face base, guaranteed the quality of mouthfeel, through baking or fried make ripe can directly eating.

Below in conjunction with accompanying drawing fragrant and crisp noodle of the present utility model is described further.

Description of drawings

Fig. 1 is the structural representation of fragrant and crisp noodle of the present utility model.

The specific embodiment

As shown in Figure 1, fragrant and crisp noodle of the present utility model is a kind of instant food, it comprises face base 1, face base 1 is the cuboid of 100mm*100mm*20mm, the netted cutter groove 2 of 3mm * 3mm is cut in the upper surface of face base 1, the degree of depth of cutter groove 2 is 2/3rds of face base 1 thickness, is coated with equably on the face base 1 and has spread condiment.

Fragrant and crisp noodle product of the present utility model can be divided into two kinds of fried food and non-fried foods.

Fragrant and crisp noodle product product machinery production processing technology of the present utility model is: close face--mechanical base--mechanical cutting--baking or fried--mechanical loading--baking molding-packing.The wherein mechanical face base of producing 1 is of a size of 100*100*20 (mm).Cutting is to cut the netted cutter groove 2 of 3 * 3mm, the degree of depth 2/3rds of cutter groove 2 on face base 1.(fried ripe) is sprinkling upon the condiment that boils equably and carries out the 2nd baking on the face base again after baking is looked familiar for the first time.Face to face with condiment all bake come out of the stove both can pack edible.The machinery production line adopts unit combination continuous productive process, and its equipment comprises: dough kneading machine, make-up machine, noodle cutter, baking box (Fryer), spreader, baking box, packing machine.Also can adopt automatic production line production.

The condiment of fragrant and crisp noodle of the present utility model adopts multiple condiment combined ingredient, is boiled by stainless steel ware.

The batching of fragrant and crisp noodle of the present utility model is made up of with flavoring two parts face base 1 batching, wherein

A, face base batching: 95% flour, 2.5% egg, 2.5% edible oil adds hydration face.Face base batching adopts multiple flour combined ingredient.Change prescription according to market demand.

B, flavoring: flavoring adopts multiple condiment combined ingredient.Primary raw material is: pork, beef, seafood product, Chinese prickly ash, aniseed, spices, wine, salt etc., can change prescription according to market demand, and can be mixed with multiple condiment: sauce roasted beef, chop with green onion, stew prawn etc. in soy sauce.

Because there are not the technical problem that need keep shape at normal temperatures in the shape of fragrant and crisp noodle of the present utility model and structure, so all used the domestic raw material of high nutrition on choices of raw materials.Select for use homemade edible oil to solve instant noodles and use the import palm oil to make the food mouthfeel hard at normal temperatures, the directly edible defective that can stimulate people's oral cavity, oesophagus and stomach generation.Selecting for use its nutritional labeling of homemade edible oil to be higher than palm oil far away, is healthy green food.

Because the shape of fragrant and crisp noodle of the present utility model and structure do not exist needs to improve the toughness problem, so, got rid of some instant food owing to the little adverse factor that uses the reinforcement material of monomer area even select for use homemade Strong flour industry needn't use the reinforcement agent.

The technical scheme of fragrant and crisp noodle of the present utility model is simple, is fit to mechanical fully-automatic production mode, is low-cost, high margin product.

Embodiment recited above is described preferred implementation of the present utility model; be not that scope of the present utility model is limited; put mentally not breaking away from the utility model design; various distortion and improvement that the common engineers and technicians in this area make technical solutions of the utility model all should fall in the definite protection domain of claims of the present utility model.

Claims

1. fragrant and crisp noodle, comprise face base (1), it is characterized in that: described base (1) is the cuboid of 100mm*100mm*20mm, the netted cutter groove (2) of 3mm * 3mm is cut in the upper surface of face base (1), the degree of depth of cutter groove (2) is 2/3rds of face base (a 1) thickness, is coated with equably on the face base (1) and has spread condiment.