WO2005110118A1 - Nouilles instantanees avec soupe et procede de preparation - Google Patents

Nouilles instantanees avec soupe et procede de preparation Download PDF

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Publication number
WO2005110118A1
WO2005110118A1 PCT/CN2004/000494 CN2004000494W WO2005110118A1 WO 2005110118 A1 WO2005110118 A1 WO 2005110118A1 CN 2004000494 W CN2004000494 W CN 2004000494W WO 2005110118 A1 WO2005110118 A1 WO 2005110118A1
Authority
WO
WIPO (PCT)
Prior art keywords
noodles
soup
instant
hours
degrees celsius
Prior art date
Application number
PCT/CN2004/000494
Other languages
English (en)
Chinese (zh)
Inventor
Shuxiao Song
Original Assignee
Shuxiao Song
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Shuxiao Song filed Critical Shuxiao Song
Priority to PCT/CN2004/000494 priority Critical patent/WO2005110118A1/fr
Publication of WO2005110118A1 publication Critical patent/WO2005110118A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • 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.
  • 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 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 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 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 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 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.
  • 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.
  • 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.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention concerne des aliments à base de blé et notamment des nouilles instantanées ainsi qu'un procédé de fabrication correspondant, et notamment des nouilles instantanées avec une soupe ainsi qu'un procédé de préparation correspondant utilisant une technique de lyophilisation. Le procédé consiste en ce qui suit: préparer des nouilles en utilisant un procédé traditionnel de préparation de nouilles; cuire les nouilles et les lyophiliser après cuisson; ajouter des légumes et/ou de la viande et un assaisonnement; place le tout dans un plat, effectuer une surgélation rapide et une lyophilisation pour former des grumeaux de soupe; et emballer ensemble les grumeaux de soupe séchés et les nouilles. La possibilité de garder au maximum la saveur des nouilles fabriquées par un procédé à la vapeur traditionnel, l'arôme et le goût dans la bouche sont meilleurs que ceux des aliments instantanés disponibles sur le marché. Le produit de l'invention est non seulement délicieux mais permet aussi d'économiser le temps; il est pratique, se conserve facilement et remplit une niche sur le marché.
PCT/CN2004/000494 2004-05-17 2004-05-17 Nouilles instantanees avec soupe et procede de preparation WO2005110118A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CN2004/000494 WO2005110118A1 (fr) 2004-05-17 2004-05-17 Nouilles instantanees avec soupe et procede de preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2004/000494 WO2005110118A1 (fr) 2004-05-17 2004-05-17 Nouilles instantanees avec soupe et procede de preparation

Publications (1)

Publication Number Publication Date
WO2005110118A1 true WO2005110118A1 (fr) 2005-11-24

Family

ID=35393908

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2004/000494 WO2005110118A1 (fr) 2004-05-17 2004-05-17 Nouilles instantanees avec soupe et procede de preparation

Country Status (1)

Country Link
WO (1) WO2005110118A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010126212A1 (fr) * 2009-04-28 2010-11-04 Jung-Won Kim Produit de soupe de nouilles instantanées
CN107279724A (zh) * 2016-04-12 2017-10-24 今麦郎食品有限公司 一种非油炸方便面及其制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59205955A (ja) * 1983-05-09 1984-11-21 Yokoyama Seimen Kojo:Kk 麺類の凍結乾燥方法
CN1325640A (zh) * 2000-05-31 2001-12-12 赵子文 一种脱水清真快餐牛肉拉面食品及其生产工艺

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59205955A (ja) * 1983-05-09 1984-11-21 Yokoyama Seimen Kojo:Kk 麺類の凍結乾燥方法
CN1325640A (zh) * 2000-05-31 2001-12-12 赵子文 一种脱水清真快餐牛肉拉面食品及其生产工艺

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010126212A1 (fr) * 2009-04-28 2010-11-04 Jung-Won Kim Produit de soupe de nouilles instantanées
CN107279724A (zh) * 2016-04-12 2017-10-24 今麦郎食品有限公司 一种非油炸方便面及其制备方法

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