Barbecue chicken-flavored dry noodles and preparation method thereof
The invention discloses grilled chicken-flavored dry noodles and a production method thereof. The dry noodle body comprises the following raw materials: 40-50% of refined wheat flour, 5-10% of potato snowflake whole flour, 5-10% of corn starch, 10-20% of purified water, 10-15% of chicken bone soup,...
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| creator | SHANG XIANGMING ZHU KANGKAI CHEN HUANHUAN |
| description | The invention discloses grilled chicken-flavored dry noodles and a production method thereof. The dry noodle body comprises the following raw materials: 40-50% of refined wheat flour, 5-10% of potato snowflake whole flour, 5-10% of corn starch, 10-20% of purified water, 10-15% of chicken bone soup, 3-5% of onion powder, 2-3% of sesame kernels, 2-5% of white granulated sugar and 1-2% of edible salt. The production method comprises the following steps: preparing raw materials according to the composition of the dry eating noodle body, performing vacuum dough kneading, sequentially performing curing, calendaring, cooking, deep-frying, taking out of an oil pan, atomizing and spraying seasoning oil, and finally cooling the noodle blocks in an air cooler to obtain the barbecue chicken-flavor dry noodle with the surface temperature of less than 20 DEG C. The dry noodles produced by the technical scheme are rich in nutrition, hard, crisp, tasty and refreshing, mellow in taste, chewy, more fragrant when being chewed, |
| format | Patent |
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The dry noodle body comprises the following raw materials: 40-50% of refined wheat flour, 5-10% of potato snowflake whole flour, 5-10% of corn starch, 10-20% of purified water, 10-15% of chicken bone soup, 3-5% of onion powder, 2-3% of sesame kernels, 2-5% of white granulated sugar and 1-2% of edible salt. The production method comprises the following steps: preparing raw materials according to the composition of the dry eating noodle body, performing vacuum dough kneading, sequentially performing curing, calendaring, cooking, deep-frying, taking out of an oil pan, atomizing and spraying seasoning oil, and finally cooling the noodle blocks in an air cooler to obtain the barbecue chicken-flavor dry noodle with the surface temperature of less than 20 DEG C. 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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Barbecue chicken-flavored dry noodles and preparation method thereof |
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