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CN-122004397-A - Brewing marinated noodles and preparation method thereof

CN122004397ACN 122004397 ACN122004397 ACN 122004397ACN-122004397-A

Abstract

The invention discloses a marinated noodle and a preparation method thereof, belonging to the technical field of instant foods. The instant marinated noodles comprise a flour cake, a seasoning packet, a vegetable packet and an oil packet, wherein the flour cake is prepared from wheat flour, wheat gluten, salt, gardenia yellow, starch, vegetable oil and drinking water according to a specific weight ratio, the seasoning packet is prepared from white sugar, soy sauce powder, pepper powder, edible salt, xanthan gum and various starch substances, the seasoning packet comprises edible salt, spice and food additives, the vegetable packet is a freeze-dried vegetable product, and the oil packet is cooked vegetable onion oil. The invention solves the problems that the traditional marinated noodles cannot be quickly brewed, the existing marinated noodles have poor taste, single flavor and unstable color, realizes no need of boiling and convenient eating, has strong and rich marinated flavor, balanced nutrition and edible safety, is easy for industrialized mass production, and has obvious economic and social benefits.

Inventors

  • XIE JIANDE

Assignees

  • 谢建德

Dates

Publication Date
20260512
Application Date
20260324

Claims (8)

  1. 1. The brewing marinated noodles are characterized by comprising a cake, a seasoning bag, a vegetable bag and an oil bag, wherein the components are prepared from the following components in parts by weight: the flour cake comprises 60 parts of wheat flour, 0.24 part of wheat gluten, 1.3 parts of table salt, 0.76 part of gardenia yellow, 2.6 parts of starch, 4 parts of vegetable oil and a proper amount of drinking water; The seasoning bag comprises 1 part of white sugar, 2.6 parts of soy sauce powder, 2.9 parts of pepper powder, 3.7 parts of edible salt, 0.9 part of xanthan gum, 3.8 parts of glutinous rice flour, 4.3 parts of sweet potato powder, 2.9 parts of wheat starch, 1.4 parts of wheat dextrin and 0.7 part of monosodium glutamate; the seasoning packet comprises 3.1 parts of edible salt, 4.6 parts of spice and 1.2 parts of food additive, wherein the food additive comprises sodium glutamate and 5' -flavor nucleotide disodium; 3.1 parts of vegetable bag which is a dried vegetable product comprising coriander, red radish, laver, dried onion leaves and edible salt; 3.1 parts of oil, wherein the oil is vegetable onion oil and is prepared from cooked vegetable oil and onion.
  2. 2. The brewing marinated noodles according to claim 1, wherein the particle size of xanthan gum in the flour mixing bag is less than or equal to 0.075mm, the mass ratio of the xanthan gum to starch substances in the flour mixing bag is 1:14-1:16 after wet extrusion granulation and high-temperature high-pressure puffing treatment, and the starch substances are a mixture of glutinous rice flour, sweet potato flour and wheat starch.
  3. 3. The marinated noodles according to claim 1, wherein the spices are prepared by mixing and crushing star anise, cinnamon, pepper, bay leaves and fennel in a weight ratio of 3:2:2:1:2, sieving the crushed spices with a 80-mesh sieve, and the cooked vegetable oil is one of soybean oil, peanut oil and rapeseed oil.
  4. 4. The marinated noodles according to claim 1, wherein the dried vegetable product in the vegetable bag is prepared by a freeze-vacuum drying process, and the water content is 5-8%.
  5. 5. A method of making a marinated noodle in accordance with any one of claims 1 to 4, comprising the steps of: s1, preparation of flour cakes 1.1 Raw material pretreatment, namely sieving wheat flour, wheat gluten, starch and salt with a 100-mesh sieve respectively for standby, mixing gardenia yellow and a protective agent according to the mass ratio of 1:1, uniformly mixing by adopting ultrasonic treatment, and then carrying out spray drying treatment to obtain high-stability gardenia yellow pigment powder for standby; 1.2 Mixing the pretreated wheat flour, wheat gluten, starch and table salt uniformly, adding high-stability gardenia yellow pigment powder and a proper amount of drinking water, stirring, kneading dough, and kneading at 25-30 ℃ for 15-20 min to form uniform dough; 1.3 Rolling and slitting, namely standing the dough for proofing for 10-15min, rolling into dough blanks, and slitting into noodles; 1.4 Cooking and drying, namely steaming the noodles for 8-10 min, and then drying the noodles by hot air until the water content is 8-10%; 1.5 Pressing and forming, namely pressing the dried noodles into cooked food cakes, and carrying out microwave treatment for later use; S2, preparation of powder mixing bag 2.1 Raw material pretreatment, namely crushing xanthan gum to a particle size less than or equal to 0.075mm, sieving waxy rice powder, sweet potato powder, wheat starch and wheat dextrin with a 80-mesh sieve, and crushing white sugar, soy sauce powder, pepper powder, edible salt and monosodium glutamate into fine powder for later use; 2.2 Mixing and puffing, namely uniformly mixing xanthan gum, glutinous rice flour, sweet potato powder, wheat starch and wheat dextrin, adding a proper amount of drinking water to prepare a blending material, extruding and granulating by a wet method, and puffing at high temperature and high pressure to obtain compound powder; 2.3 Baking and curing the compound powder, cooling, adding white sugar, soy sauce powder, pepper powder, edible salt and monosodium glutamate, and uniformly stirring to obtain a seasoning powder bag; S3, preparing a seasoning packet, namely crushing the spice, uniformly mixing the spice, the food additive and the edible salt, and stirring until the color is uniform to obtain the seasoning packet; s4, preparing a vegetable bag, namely pretreating coriander, red radish, green onion leaves and laver, freezing, drying in vacuum, uniformly mixing with edible salt, and packaging to obtain the vegetable bag; S5, preparing oil, namely frying the onion sections in heated cooked vegetable oil, filtering to obtain vegetable onion oil, and packaging to obtain the oil; s6, assembling the finished product, namely sealing and packaging the flour cake, the seasoning bag, the vegetable bag and the oil bag, and checking to be qualified to obtain the finished product.
  6. 6. The manufacturing method of the high-temperature high-pressure puffing machine is characterized in that in the step 2.2, the mass ratio of xanthan gum, starch substances and water is 1 (0.2-0.3), the particle size of particles prepared through wet extrusion granulation is less than or equal to 0.38mm, and the high-temperature high-pressure puffing is carried out after heating and boosting to 13-17 bar, the pressure is maintained for 4-6 min, and the pressure is quickly relieved and puffed.
  7. 7. The method according to claim 5, wherein in the step 2.3, the baking temperature is 100-110 ℃, the baking time is 15-20 min, and in the step 4, the freeze vacuum drying temperature is-60 to-70 ℃ and the vacuum degree is 0.092-0.100 MPa.
  8. 8. The preparation method of the marinated noodles is characterized by comprising the steps of dissolving the seasoning packet with 400g of boiled water with the temperature of more than 100 ℃, putting the mixture into a cake, a vegetable packet and an oil packet, standing for 10-15 min, adding the seasoning packet, and uniformly stirring to eat.

Description

Brewing marinated noodles and preparation method thereof Technical Field The invention relates to the technical field of instant foods, in particular to a marinated noodle and a preparation method thereof. Background Along with the acceleration of modern life rhythm, the instant food is an indispensable part of people's daily diet due to the characteristics of convenience and high efficiency. The instant food can be eaten rapidly only by brewing with boiled water without cooking with a cooker, so that the eating time is greatly saved, and the instant food is favored by consumers, especially groups such as students, office workers, outdoor practitioners and the like. At present, instant foods in the market mainly comprise instant noodles, which mainly comprise flour cakes and seasoning bags, wherein the flour cakes are mostly prepared by adopting a frying process, and the instant foods have the advantages of soft mouthfeel, lack of gluten, and are mainly spicy and delicious in flavor, single in flavor, and also have the problems of overhigh grease content, single nutrition and the like after being eaten for a long time. The traditional marinated noodles are popular with the public and have a good taste and mellow marinating flavor, but the traditional marinated noodles are complex in manufacturing process, multiple steps of dough kneading, dough rolling, noodle boiling, marinating and the like are needed, and the traditional marinated noodles are boiled by means of a pot, so that quick brewing and eating cannot be realized, and the requirements of modern consumers on convenience are difficult to meet. In the prior art, some attempts are made to prepare the marinated noodles into a convenient brewing type product, but the following defects are commonly existed that firstly, the marinated noodles are easy to be soft and loose after being brewed, the taste of the traditional marinated noodles cannot be reduced, secondly, the marinade is unreasonable to prepare, the marinade is easy to be layered and turbid after being brewed, the flavor is uneven, the flavor is insufficient, the ingredients are single in collocation, the nutrition is unbalanced, the nutrient components such as vegetables are lacking, and the like, fourthly, the safety is insufficient, the color stability is poor, the color is easy to fade after being brewed, and thirdly, the compatibility of each ingredient bag is poor, the problems of insufficient dissolution, caking and the like are easy to occur in the brewing process, and the edible experience is influenced. Aiming at the defects of the prior art, the invention provides the brewed marinated noodles which can solve the technical problems, realize quick brewing without boiling, have a chewy taste, rich marinating flavor, balanced nutrition, stable color and luster and safe and convenient eating, and the preparation method thereof, so as to meet the market demands and the diet demands of consumers. Disclosure of Invention The invention aims to overcome the defects of the prior art, and provides a brewing marinated noodle and a manufacturing method thereof, which solve the technical problems that the conventional brewing instant food has poor taste, single flavor, unbalanced nutrition and unstable color and cannot be quickly brewed and eaten by the traditional marinated noodle, and realize the technical effects of being capable of being eaten without boiling and brewing with 100 ℃ boiled water, and having the advantages of chewy mouthfeel, mellow marinated taste, rich nutrition, uniform and stable color and convenience and safety in eating. In order to achieve the aim of the invention, the invention adopts the following technical scheme: the brewing marinated noodles comprise a cake, a seasoning bag, a vegetable bag and an oil bag, wherein the components are prepared from the following components in parts by weight: the flour cake comprises 60 parts of wheat flour, 0.24 part of wheat gluten, 1.3 parts of table salt, 0.76 part of gardenia yellow, 2.6 parts of starch, 4 parts of vegetable oil and a proper amount of drinking water; the seasoning packet comprises 1 part of white sugar, 2.6 parts of soy sauce powder, 2.9 parts of pepper powder, 3.7 parts of edible salt, 0.9 part of xanthan gum, 3.8 parts of glutinous rice flour, 4.3 parts of sweet potato powder, 2.9 parts of wheat starch, 1.4 parts of wheat dextrin and 0.7 part of monosodium glutamate; the seasoning packet comprises 3.1 parts of edible salt, 4.6 parts of spice and 1.2 parts of food additive, wherein the food additive comprises sodium glutamate and 5' -flavor nucleotide disodium; 3.1 parts of vegetable bag which is a dried vegetable product comprising coriander, red radish, laver, dried onion leaves and edible salt; 3.1 parts of oil, wherein the oil is vegetable onion oil and is prepared from cooked vegetable oil and onion. Further, the particle size of the xanthan gum in the flour mixing bag is less than or equal to 0.075mm, the mas