CN201718412U - Instant noodles with indentation - Google Patents
Instant noodles with indentation Download PDFInfo
- Publication number
- CN201718412U CN201718412U CN2010201880650U CN201020188065U CN201718412U CN 201718412 U CN201718412 U CN 201718412U CN 2010201880650 U CN2010201880650 U CN 2010201880650U CN 201020188065 U CN201020188065 U CN 201020188065U CN 201718412 U CN201718412 U CN 201718412U
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- noodles
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- Expired - Lifetime
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Abstract
The utility model relates to instant noodles with indentation, which solves the problem that the wide instant noodles have surface blistering and weak toughness during frying. The instant noodles with indentation comprise noodles bodies, which are characterized in that: indentation is pressed on the noodles bodies along the extension direction of the noodles bodies so as to solve the problem of surface blistering and weak toughness of the noodles during frying and increasing noodle taste. When using the indentation, the noodles are bubbled with easy tasting and good taste feel, thereby improving sensitive effect. The instant noodles with indentation have novel appearance and attractive design.
Description
Technical field
The utility model relates to a kind ofly can solve the instant noodles that has impression that makes things convenient for face width noodles surface blistering and biceps difference problem in frying course.
Background technology
Instant noodles are through the development of last 100 years, noodles are in shape based on fine flour, the noodles width is all below 2mm, the exploitation lasagne is a plurality of instant noodles researchers' a dream, but because that lasagne is difficult to moulding, fried foaming, face cake fat content height, biceps is poor, because of obstructing of these technical barriers, so suppressed the diversified development of instant noodles, also make stewed noodles, plande noodles, waistband face, pulling characteristic Chinese cuisines (wide Noodles) such as face can not the convenient purification industrialization, nobody breaks through in the industry up to now.
Lasagne bubbles in frying course easily, mainly be because dough forms gluten network structure closely in the process of calendering, the calendering face of wearing particularly, more fine and close by running up of machine with its gluten of pressure, for the leptoprosopy bar, because comparing, the surface area of calendering face not too big in the process of high temperature dehydration with respect to shear surface, so the bubble that produces compares less and few, to the influence in the production process is not too obvious just, but along with the ratio that its calendering face of increase of noodles width is shared is increasing, moisture content is escaped the place of overflowing because surrounded by fine and close gluten network and sharply expand in frying course, thereby forms bubble at the surperficial upper process of noodles.Simultaneously lasagne is because width is big, and the mouthfeel of tasting is not good, and its reason is that noodles brew and is being not easy to distinguish the flavor of, so the mouthfeel of tasting is not good.
Summary of the invention
The purpose of this utility model is to overcome the deficiencies in the prior art and a kind of method that adopts the moulding of noodles impression is provided, increase the outlet passageway in the noodles frying course, increase simultaneously the area of noodles shear surface again, prevent that air-flow from overflowing the instant noodles that has impression to the noodles surface breakdown, the existence of the indentation line on the noodles, increase the cross-brace power of noodles, solved the problem of noodles surface blistering and biceps difference.
The purpose of this utility model is achieved in that
A kind of instant noodles that has impression comprises the noodles body, it is characterized in that: the bearing of trend along the noodles body is suppressed with impression on the noodles body.
The length of described impression is consistent with the length of noodles body.
Described impression is square groove or the arc-shaped slot that is lower than the band shape of noodles body surface.
Described impression is arranged on the noodles body surface side by side along the bearing of trend of noodles body.
The width of the impression groove that impression constitutes is in the 1-6mm scope.
Described impression is arranged in impression quantity arranged side by side on the noodles body surface between the 1-8 bar side by side along the bearing of trend of noodles body.
When making the instant noodles of 6mm width, impression is 2 along the impression quantity arranged side by side that the bearing of trend of noodles body is arranged on the noodles body surface side by side.
When making stewed noodles, impression is 3 along the impression quantity arranged side by side that the bearing of trend of noodles body is arranged on the noodles body surface side by side.
When making plande noodles, impression is 4 along the impression quantity arranged side by side that the bearing of trend of noodles body is arranged on the noodles body surface side by side.
At present we to have developed the noodles width be 3mm, 6mm, 8mm, 10mm even wideer product,
The utlity model has following good effect:
(1) can solve fried foaming of noodles and biceps difference problem.Lasagne bubbles in frying course easily, mainly be because dough forms gluten network structure closely in the process of calendering, the calendering face of wearing particularly, by machine run up and pressure make its gluten more fine and close, moisture content is escaped the place of overflowing because surrounded and rapid the expansion by fine and close gluten network in frying course, thereby at the surperficial upper process of noodles and form bubble, the utility model technology increases the outlet passageway of lasagne in frying course, adopt noodles impression forming method, increase the area of shear surface, increase the outlet passageway in the frying course, prevent that air-flow from overflowing the destruction to the noodles surface, the existence of indentation line has increased the cross-brace power of noodles again, thereby has solved the problem of noodles surface blistering and biceps difference.
(2) strengthen noodles and the flavor problem.Lasagne is because width is big, and the mouthfeel of tasting is not good, used impression after, noodles brew and make easier flavor, the mouthfeel of tasting is more refreshing.
(3) improved sensory effects.The outward appearance novelty is more attractive in appearance.
(4) present technique energy-conserving and environment-protective do not produce newborn substance to noodles itself, and are more safe and reliable.
Description of drawings
Fig. 1 is the face body structure schematic diagram of width 3mm for the utility model.
Fig. 2 is the profile of width 3mm for the utility model.
Fig. 3 is the face body structure schematic diagram of width 6mm for the utility model.
Fig. 4 is the profile of width 6mm for the utility model.
Fig. 5 is the face body structure schematic diagram of width 8mm for the utility model.
Fig. 6 is the profile of width 8mm for the utility model.
Fig. 7 is the face body structure schematic diagram of width 14mm for the utility model.
Fig. 8 is the profile of width 14mm for the utility model.
Fig. 9 is the face body structure schematic diagram of width 28mm (five ribbon arc grooves) for the utility model.
Figure 10 is the face body structure schematic diagram of width 28mm (five ribbon arc grooves) for the utility model.
Figure 11 is the face body structure schematic diagram of width 32mm (six ribbon arc grooves) for the utility model.
Figure 12 is the face body structure schematic diagram of width 32mm (six ribbon arc grooves) for the utility model.
Figure 13 is the face body structure schematic diagram of width 28mm (five ribbon square grooves) for the utility model.
Figure 14 is the face body structure schematic diagram of width 28mm (five ribbon square grooves) for the utility model.
Figure 15 is the face body structure schematic diagram of width 32mm (six ribbon square grooves) for the utility model.
Figure 16 is the face body structure schematic diagram of width 32mm (six ribbon square grooves) for the utility model.
The specific embodiment
Embodiment 1: as shown in Figure 1, 2, a kind of instant noodles that has impression comprises noodles body 1, is suppressed with the impression 2 of a strip on noodles body 1 along the bearing of trend of noodles body 1.The width of noodles body 1 is 3mm.The width of impression 2 is 1mm.
Embodiment 2: shown in Fig. 3,4, a kind of instant noodles that has impression comprises noodles body 1, is suppressed with two impressions 2 along the bearing of trend of noodles body 1 on noodles body 1.The width of noodles body 1 is 6mm.The width of impression 2 is 1mm.The length of described two impressions 2 is consistent with the length of noodles body 1.Described two impressions 2 are the square grooves that are lower than the band shape on noodles body 1 surface.
Embodiment 3: shown in Fig. 5,6, a kind of instant noodles that has impression comprises noodles body 1, is suppressed with three impressions 2 along the bearing of trend of noodles body 1 on noodles body 1.The width of noodles body 1 is 8mm.The width of the impression groove of impression 2 is 1mm.The length of described three impressions 2 is consistent with the length of noodles body 1.Described three impressions 2 are the arc-shaped slots that are lower than the band shape on noodles body 1 surface.
Described three impressions 2 are arranged on noodles body 1 surface side by side along the bearing of trend of noodles body 1.
Embodiment 4: shown in Fig. 7,8, a kind of instant noodles that has impression comprises noodles body 1, is suppressed with four impressions 2 along the bearing of trend of noodles body 1 on noodles body 1.The width of noodles body 1 is 14mm.The width of impression 2 is 1mm.The length of described four impressions 2 is consistent with the length of noodles body 1.Described four impressions 2 are the arc-shaped slots that are lower than the band shape on noodles body 1 surface.
Described four impressions 2 are arranged on noodles body 1 surface side by side along the bearing of trend of noodles body 1.
Embodiment 5: shown in Fig. 9,10, a kind of instant noodles that has impression comprises noodles body 1, is suppressed with five impressions 2 along the bearing of trend of noodles body 1 on noodles body 1.The width of noodles body 1 is 28mm.The width of the impression groove of impression 2 is 2mm.The length of described five impressions 2 is consistent with the length of noodles body 1.Described five impressions 2 are the arc-shaped slots that are lower than the band shape on noodles body 1 surface.
Described five impressions 2 are arranged on noodles body 1 surface side by side along the bearing of trend of noodles body 1.
Embodiment 6: shown in Figure 11,12, a kind of instant noodles that has impression comprises noodles body 1, is pressed with 6 impressions 2 along the bearing of trend of noodles body 1 on noodles body 1.The width of noodles body 1 is 32mm.The width of the impression groove of impression 2 is 2mm.The length of described 6 impressions 2 is consistent with the length of noodles body 1.Described 6 impressions 2 are the arc-shaped slots that are lower than the band shape on noodles body 1 surface.
Embodiment 7: shown in Figure 13,14, a kind of instant noodles that has impression comprises noodles body 1, is suppressed with 5 impressions 2 along the bearing of trend of noodles body 1 on noodles body 1.The width of noodles body 1 is 28mm.The width of the impression groove of impression 2 is 2.The length of described 5 impressions 2 is consistent with the length of noodles body 1.Described 5 impressions 2 are the square grooves that are lower than the band shape on noodles body 1 surface.When making stewed noodles, it is 5 that impression 2 is arranged in noodles body 1 lip-deep impression quantity arranged side by side side by side along the bearing of trend of noodles body 1.
Embodiment 8: shown in Figure 15,16, a kind of instant noodles that has impression comprises noodles body 1, is suppressed with six impressions 2 along the bearing of trend of noodles body 1 on noodles body 1.The width of noodles body 1 is 32mm.The width of the impression groove of impression 2 is 2mm.The length of described six impressions 2 is consistent with the length of noodles body 1.Described six impressions 2 are the square grooves that are lower than the band shape on noodles body 1 surface.
When making plande noodles, it is six that impression 2 is arranged in noodles body 1 lip-deep impression quantity arranged side by side side by side along the bearing of trend of noodles body 1.
Claims (9)
1. an instant noodles that has impression comprises noodles body (1), it is characterized in that: the bearing of trend along noodles body (1) is suppressed with impression (2) on noodles body (1).
2. the instant noodles that has impression according to claim 1 is characterized in that: the length of described impression (2) is consistent with the length of noodles body (1).
3. the instant noodles that has impression according to claim 1 is characterized in that: described impression (2) is square groove or the arc-shaped slot that is lower than the band shape on noodles body (1) surface.
4. the instant noodles that has impression according to claim 1 is characterized in that: described impression (2) is arranged on noodles body (1) surface side by side along the bearing of trend of noodles body (1).
5. the instant noodles that has impression according to claim 1 is characterized in that: the width of the impression groove that impression (2) constitutes is in the 1-6mm scope.
6. the instant noodles that has impression according to claim 4 is characterized in that: described impression (2) is arranged in the lip-deep impression quantity arranged side by side of noodles body (1) between the 1-8 bar side by side along the bearing of trend of noodles body (1).
7. the instant noodles that has impression according to claim 6, it is characterized in that: when making the instant noodles of 6mm width, it is 2 that impression (2) is arranged in the lip-deep impression quantity arranged side by side of noodles body (1) side by side along the bearing of trend of noodles body (1).
8. the instant noodles that has impression according to claim 6 is characterized in that: when making stewed noodles, it is 3 that impression (2) is arranged in the lip-deep impression quantity arranged side by side of noodles body (1) side by side along the bearing of trend of noodles body (1).
9. the instant noodles that has impression according to claim 6 is characterized in that: when making plande noodles, it is 4 that impression (2) is arranged in the lip-deep impression quantity arranged side by side of noodles body (1) side by side along the bearing of trend of noodles body (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010201880650U CN201718412U (en) | 2010-05-13 | 2010-05-13 | Instant noodles with indentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010201880650U CN201718412U (en) | 2010-05-13 | 2010-05-13 | Instant noodles with indentation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN201718412U true CN201718412U (en) | 2011-01-26 |
Family
ID=43486671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010201880650U Expired - Lifetime CN201718412U (en) | 2010-05-13 | 2010-05-13 | Instant noodles with indentation |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN201718412U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754768A (en) * | 2012-07-20 | 2012-10-31 | 郴州成氏食品有限公司 | Novel noodles |
-
2010
- 2010-05-13 CN CN2010201880650U patent/CN201718412U/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754768A (en) * | 2012-07-20 | 2012-10-31 | 郴州成氏食品有限公司 | Novel noodles |
| CN102754768B (en) * | 2012-07-20 | 2014-03-12 | 郴州成氏食品有限公司 | Noodles connected into one row |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee |
Owner name: BAIXIANG FOOD CO., LTD. Free format text: FORMER NAME: HENAN ZHENGLONG FOOD CO., LTD. |
|
| CP03 | Change of name, title or address |
Address after: 451162, Zhengzhou City, Henan province Xinzheng City Zhen Zhen Industrial and Trade Development Zone white elephant food Limited by Share Ltd Patentee after: BAIXIANG FOOD CO., LTD. Address before: 451162, Henan, Xinzheng province Xue Zhen industry and Trade Development Zone Patentee before: Henan Zhenglong Food Co., Ltd. Address after: 451162, Zhengzhou City, Henan province Xinzheng City Zhen Zhen Industrial and Trade Development Zone white elephant food Limited by Share Ltd Patentee after: BAIXIANG FOOD CO., LTD. Address before: 451162, Henan, Xinzheng province Xue Zhen industry and Trade Development Zone Patentee before: Henan Zhenglong Food Co., Ltd. |
|
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20110126 |