WO2005110118A1

WO2005110118A1 - Instant noodle with soup and its preparation method

Info

Publication number: WO2005110118A1
Application number: PCT/CN2004/000494
Authority: WO
Inventors: Shuxiao Song
Original assignee: Shuxiao Song
Priority date: 2004-05-17
Filing date: 2004-05-17
Publication date: 2005-11-24

Abstract

The invention relates to instant noodle and its preparation method, especially instant noodle with soup and its preparation method using freeze drying technology, belonging to wheat food field. The method is: first, producing noodle using traditional noodle preparation method, then, cooking the noodle, after cooling the cooked noodle, freeze drying; adding vegetable and/or meat and seasonings to the chicken soup, after cooking, putting in the tray, quick freezing, freeze drying to form soup lump, then wrapping dried soup lump and noodle all together. Utmost maintaining the flavor of noodle produced by traditional steaming method, fragrance and smell in the mouth are better than the other instant food in the market. The product of invention is not only delicious but also saving time, and convenient, easy preserving, supplying a gap to the market.

Description

Technical Field

The invention relates to soup braised noodles and a preparation method thereof, in particular to soup braised noodles provided with braised soup and processed by using freeze-vacuum drying technology, and the preparation method thereof. The technical field belongs to the field of noodle food processing. Background technique

Pasta is a traditional food in China, especially noodles, which are very popular both at home and when dining out. They are traditional products that people like to eat. Traditional processing methods are made by household flour. Now they are mainly used in noodle fast food. There are instant noodles and noodles. When noodles are eaten, they must not only be cooked, but also must be prepared with brine, in order to get finished products, or go to restaurants to meet people's needs; although instant noodles can be brewed with hot water, it is Deep-fried. It has a great nutritional loss, and the soup is too simple. It does not feel like eating noodles. In recent years, the technology of instant noodles has been greatly developed, which meets the needs of people to a certain extent. However, the instant noodles in the prior art all have the phenomenon of insufficient taste and insufficient nutrition, which can not get rid of bad taste, Single taste and insufficient nutrition. Summary of the invention

An object of the present invention is to overcome the shortcomings of the trouble of eating pasta in the prior art, and to provide a method for making soup-marinated noodles with brine soup, which is suitable for industrial production and does not need to be made again when eating. Opened a new path for the industrial processing of traditional foods;

Another object of the present invention is to obtain a convenient instant noodle soup, which is easy to store, convenient to carry, not only unique in flavor, but also does not lose nutrition.

The product of the invention can meet the needs of consumers who like to eat soup braised noodles, and it can be eaten only by brewing with hot water, which can save time and effort and maintain the taste and nutritional content of fresh soup braised noodles.

To achieve the above objective, the technical solution of the present invention is as follows:

The preparation method of instant noodle soup with instant noodles of the product of the present invention is as follows-first prepare noodles according to the traditional method of preparing noodles, then cook the noodles, cool and freeze the cooked noodles, and then vacuum dehydrate and dry them; in chicken soup or broth Add vegetables and / or meat and seasonings, prepare cooked dehydrated soup stewed noodles through steps of panning, quick-freezing, and vacuum dehydration after cooking; then package the dried noodles and soup ingredients together; A method for preparing braised noodles, wherein the noodles are selected from: wheat noodles, bean noodles, corn noodles, buckwheat noodles, or rice flour;

The above preparation method of instant soup and instant soup noodles, wherein the vacuum degree during vacuum dehydration and drying is 30 Pa to Between 133Pa; preferably 80Pa _; wherein the vacuum dehydration and drying step makes the water content of the noodles 0.5%-3%, preferably 2%-3%, most preferably 2%;

The above preparation method of instant instant soup soup noodles, wherein the preparation method of the noodles is as follows: Mix flour and eggs according to a weight ratio of 100: (5-35), add an appropriate amount of salt and water, and prepare the noodles. Noodle

The above-mentioned preparation method of instant and ready-to-eat instant soup braised noodles, wherein the noodles are cooked by preparing the whole rolls of prepared raw noodles into a square shape or a circle or a rectangle, putting them into a cooker, and directly heating them with steam;

The above preparation method of instant instant soup soup noodles, wherein the process of vacuum dehydration and drying of soup noodles is performed by gradually changing the temperature over time, from 85 degrees Celsius to 40 degrees Celsius within 15-25 hours, and then Vacuum drying; the temperature was raised to 85 degrees Celsius in 0.5 hours and heated for 10 hours, and then the temperature was reduced to 75 degrees Celsius in 1 hour and heated for 3 hours, and then the temperature was reduced to 60 degrees Celsius in 1 hour and heated 2 Hours, and then the temperature was reduced to 50 degrees Celsius in 0.5 hours and heated for 1 hour, and then the temperature was reduced to 40 degrees Celsius in 0.5 hours;

The above-mentioned preparation method of instant and ready-to-eat instant soup noodles, wherein in the step of packaging the soup noodles, moisture-proof packaging is used;

Compared with the products in the prior art, the product of the present invention has the following significant features: (1) The product has the characteristics of no nutrition loss, instant consumption, good rehydration and long shelf life by using freeze-drying technology.

The product obtained by the method of the present invention is very convenient to eat. It can be eaten by adding hot soup stewed noodles after brewing with hot water, and it is as fresh as freshly cooked soup stewed noodles, and its nutrition and taste can remain unchanged. In addition, after soaking, the shape of the soup noodles can remain unchanged, and the appearance is the same as that of the newly cooked soup noodles.

The beneficial effects of the product of the invention are as follows:

The flavor of soup noodles made by traditional cooking methods is maintained to the maximum extent, and the flavor is stronger and more delicious than other types of instant foods available on the market. This makes the product of the invention not only delicious, but also saves time, and fills the blank of the market.

The method of the invention overcomes the shortcomings of bad taste of cooked fast food and fragility when brewing; at the same time, the scope of application is wide and the source of raw materials is wide, which opens a new way for fast food.

The traditional soup braised noodles are delicious in taste, high in nutritional value, and easy to store, carry, and eat. The advantages of instant food are organically combined, and a new convenient food is provided for the society. At the same time, it also solves the problem that some consumers both love soup noodles and are not good at cooking or have no time to cook. Best Mode of Invention

The following further describes the present invention by using examples: ''

Example 1

Mix flour and eggs at a weight ratio of 100: 5, add a small amount of salt and an appropriate amount of water, and make into a dough The noodles are then cooked, and the cooked noodles are cooled and frozen at a temperature of minus 30 degrees Celsius until the temperature of the noodles reaches -18 ° C or lower. After the temperature rises to 85 degrees Celsius in 0.5 hours, heat for 10 hours, and then reduce the temperature to 75 degrees Celsius in 1 hour, then heat for 3 hours, and then reduce the temperature to 60 degrees Celsius in 1 hour, and heat for 2 hours. The temperature was reduced to 50 degrees Celsius within 0.5 hours and heated for one hour, and then the temperature was reduced to 40 degrees Celsius within 0.5 hours, and vacuum dehydration and drying was performed in a vacuum chamber of 80 Pa so that the water content of the soup noodles was 3%. ,stand-by;

Eggs, leeks and seasonings are added to the chicken broth, and cooked and vacuum dried to obtain soup braised seasoning bags, which are packaged with moisture-proof materials together with the dried noodles to obtain instant broiled broiled egg leek noodles.

Example 2

Mix flour and eggs according to a weight ratio of 100: 35, add a small amount of salt and an appropriate amount of water, and make dough into noodles, then cook the noodles, and cool and freeze the cooked noodles at a temperature of minus 25 degrees Celsius. Until the temperature of the noodle center reaches below -18 ° C. After the temperature rises to 85 degrees Celsius in 0.5 hours, heat for 8 hours, and then reduce the temperature to 75 degrees Celsius in 1 hour, then heat for 4 hours, and then reduce the temperature to 60 degrees Celsius in 1 hour, and heat for 2 hours. The temperature was reduced to 50 degrees Celsius in 0.5 hours and heated for 1.5 hours, and then the temperature was reduced to 40 degrees Celsius in 0.5 hours. Vacuum dehydration and drying were performed in a 100Pa vacuum chamber to make the water content of the soup noodles 2 %, Standby

Then add shredded pork, cabbage and seasoning to the chicken soup, and then vacuum-dried after cooking to obtain soup stew seasoning bag, which is packaged with moisture-proof material with the dried noodles to obtain instant noodles with shredded pork.

Example 3

Mix flour and eggs according to a weight ratio of 100: 15, add a small amount of salt and an appropriate amount of water, and make noodles after forming the dough. Then cook the noodles. After the frozen noodles are cooled and frozen at a temperature of minus 30 degrees Celsius, After the temperature rises to 85 degrees Celsius in 0.5 hours, heat for 12 hours, and then reduce the temperature to 75 degrees Celsius in 1 hour, then heat for 5 hours, and then reduce the temperature to 60 degrees Celsius in 1 hour, and then heat for 2 hours. 5% ，待用 The temperature was reduced to 50 degrees Celsius within 0.5 hours and heated for 2 hours, and then the temperature was reduced to 40 degrees Celsius within one hour. Vacuum dehydration and drying was performed in a 60Pa vacuum chamber to make the water content of the noodles 0.5%, standby ;

Eggs, tomatoes and seasonings are added to the chicken broth and cooked and dried under vacuum to obtain a soup-flavored seasoning bag, which is packaged with the dried noodles in a moisture-proof material to obtain instant egg and tomato noodles.

Example 4

Mix flour and eggs according to a weight ratio of 100: 35, add a small amount of salt and an appropriate amount of water, and make dough into noodles. Then cook the noodles. After the cooked noodles are cooled and frozen at a temperature of minus 30 degrees Celsius, After the temperature rises to 85 degrees Celsius in 0.5 hours, heat for 12 hours, and then reduce the temperature to 75 degrees Celsius in 1 hour, then heat for 4 hours, and then reduce the temperature to 60 degrees Celsius in 1 hour, and heat for 3 hours. The temperature was reduced to 50 degrees Celsius in 0.5 hours and heated for 2 hours, and then the temperature was reduced to 40 degrees Celsius in 0.5 hours. Vacuum dehydration and drying were performed in a 70Pa vacuum chamber to make the noodles have a water content of 2%. ; Eggs, fungus and seasoning are added to the chicken broth, and then cooked and vacuum-dried to obtain a soup stew seasoning bag, which is packaged with the dried noodles with a moisture-proof material to obtain instant egg-fried egg fungus noodles.

Example 5

Mix flour and eggs according to a weight ratio of 100: 25, add a small amount of salt and an appropriate amount of water, and make dough into noodles, then cook the noodles, and cool and freeze the cooked noodles at a temperature of minus 30 degrees Celsius. After the temperature rises to 85 degrees Celsius in 0.5 hours, heat for 7 hours, and then reduce the temperature to 75 degrees Celsius in 1 hour, then heat for 2 hours, and then reduce the temperature to 60 degrees Celsius in 1 hour, then heat for 1 hour. The temperature was reduced to 50 degrees Celsius in 0.5 hours and heated for 2 hours, and then the temperature was reduced to 40 degrees Celsius in 0.5 hours. Vacuum dehydration was performed in a 120Pa vacuum chamber to make the water content of the noodles 2%. use;

Add shredded pork, shiitake mushrooms and seasonings to the chicken soup, and then vacuum-dry after cooking to obtain the soup stew seasoning bag, which is packaged with the dried noodles with moisture-proof materials to obtain instant soup and stewed egg shiitake mushroom noodles. .

Example 6

Mix flour and eggs according to a weight ratio of 100: 25, add a small amount of salt and an appropriate amount of water, and make dough into noodles, then cook the noodles, and cool and freeze the cooked noodles at a temperature of minus 30 degrees Celsius. After the temperature rises to 85 degrees Celsius in 0.5 hours, heat for 9 hours, and then reduce the temperature to 75 degrees Celsius in 1 hour, then heat for 3 hours, and then reduce the temperature to 60 degrees Celsius in 1 hour, and then heat for 2 hours. 5% ， The temperature was reduced to 50 degrees Celsius within 0.5 hours and heated for 3 hours, and then the temperature was reduced to 40 degrees Celsius within 0.5 hours, and the dehydration and drying of the noodles were performed in a vacuum chamber of 85Pa so that the water content of the noodles was 2.5%, Stand by

Then add the shredded pork, eggplant and seasoning to the chicken broth, and then vacuum-dried after being cooked to obtain the soup stew seasoning bag, which is packaged with the dried noodles with moisture-proof material to obtain the instant soup stewed pork shredded eggplant noodles. Industrial applicability

The product of the invention organically combines the traditional soup-broiled noodles with delicious taste, high nutritional value, and the advantages of easy food to be stored, carried, and eaten conveniently, and provides a new convenient food for the society. And because of the different flavors of different ingredients, it can meet the different needs of consumers. At the same time, it also solves the problem that some consumers both love soup noodles and are not good at cooking or have no time to cook. The product of the present invention can be conveniently eaten at home and when traveling, and the product of the present invention has high nutritional value and very good taste.

Claims

1. A method for preparing instant noodle soup instant noodles, comprising: first preparing noodles according to the traditional method for preparing noodles, then cooking the noodles, cooling and quick-frozen the cooked noodles, and then vacuum dehydrating and drying; Vegetables and / or meat and seasoning are added to the chicken broth or broth, and the cooked noodles are prepared into dehydrated soup halves through the steps of filling, quick freezing, and vacuum dehydration, and then the dried noodles and soup halves are packaged together.

2. The method for preparing instant soup and instant noodles according to claim 1, wherein the noodles are selected from the group consisting of wheat noodles, bean noodles, corn noodles, buckwheat noodles, and rice noodles.

3. The method for preparing instant noodle soup instant noodles according to claim 2, wherein the vacuum degree during vacuum dehydration and drying is between 30Pa and 133Pa, and the water content of the dehydrated noodles is 0.5-3%.

4. The method for preparing instant noodle soup instant noodles according to claim 1 or 2 or 3, wherein the method for preparing the noodles is as follows: Mix flour and eggs according to a weight ratio of 100: (5-35), add Moderate salt and water, and prepare noodles after noodles.

5. The method for preparing instant soup and instant noodle soup as claimed in claim 4, wherein the method for preparing noodles is: preparing the whole roll of prepared raw noodles into a square shape or a round shape or a rectangular shape, and putting it into a cooker Medium, direct heating with steam.

6. The method for preparing instant noodle soup instant noodles according to claim 5, wherein the process of vacuum dehydration and drying of the noodles is carried out by gradually changing the temperature over time, falling from 85 degrees Celsius within 15-25 hours. To 40 degrees Celsius, and then vacuum dried.

7. The method of preparing instant instant soup soup noodles according to claim 6, wherein the heating method is: heating the temperature to 85 degrees Celsius within 0.5 hours and heating for 10 hours, and then heating the temperature at 1 5 Hours after heating down to 75 degrees Celsius for 3 hours, then the temperature was reduced to 60 degrees Celsius within 1 hour and heated for 2 hours, then the temperature was reduced to 0.5 degrees Celsius within 0.5 hours and heated for 1 hour, and then the temperature was at 0.5 Drop to 40 degrees Celsius in hours.

8. The method for preparing instant soup and instant noodle soup according to claim 7, wherein in the step of packaging the soup noodles, moisture-proof packaging is used.

A instant soup and instant soup braised noodle, which is prepared by the method according to any one of claims 1-8.