CN1096169A

CN1096169A - Instant bean noodle

Info

Publication number: CN1096169A
Application number: CN94104194A
Authority: CN
Inventors: 汪秀芳; 彭海明; 何国培
Original assignee: Individual
Current assignee: Individual
Priority date: 1994-04-18
Filing date: 1994-04-18
Publication date: 1994-12-14

Abstract

A kind of instant bean noodle is the prepared food wet rice flour noodles, belongs to rice class instant food.It is made up of wet rice flour noodles and condiment, forms through vacuum sealed package.It is characterized in that: after wet rice flour noodles added hydraulic pressure after by rice 80-90%, mung bean 5-10%, dried small shrimp 5-10% levigation and becomes bean vermicelli, it was ripe to decontrol bubble, adds flavouring again.It has natural component, fresh vermicelli true qualities and the multiple tasty seasoning of maintenance, and contains needed by human body 20 multiple nutrients.This product and having carries, easy to use, preserve, fresh keeping time is long, can satisfy the mankind and benefit from whenever and wherever possible at place, no water source.And this product cost is low, easy to make.

Description

Instant bean noodle

The present invention relates to a kind of instant bean noodle, be the prepared food wet rice flour noodles, belong to rice class instant food.

In the reality human society, such as instant noodles, almost everybody all uses to make things convenient for instant food such as meal; The instant bean vermicelli of identical instant noodles also goes on the market; Along with reform and opening-up and people's living standard improve day by day, human more and more higher for the requirement of food, yet for the Asians of taking up an area of on the ball 2/3rds, staple food of rice is still traditional habits and customs, therefore, the development and production instant food that meets people's daily life custom becomes heat subject in the food service industry already.Chinese patent application by retrieval, this respect document is few, patent of invention: " a kind of production method of full-nutrient fast-food powder ", and the patent No.: 90108338.0, different with the present invention; Also some outward appearance application.The defective that comprehensive prior art exists mainly contains: 1, the instant food of the metric system is less, face system more; 2, mostly to need warm boiling water to dash the back edible for instant food such as instant bean vermicelli, and xerophagia is difficult to eat, and these local people for no boiling water soruce are difficult to benefit from; 3, Xian Shi vermicelli, bean vermicelli all need to cook, and carry out seasoning temporarily, and trouble is inconvenient again; 4, real wet-milling bar carries inconvenience again.

The objective of the invention is to develop the big and rice that human custom is eaten of output is primary raw material, makes wet cooked rice flour noodles (also claiming bean vermicelli, vermicelli), adds special condiment again, becomes pouch through vacuum sealed package, and it is instant to realize opening bag whenever and wherever possible.

Concrete technology contents of the present invention is: a kind of instant bean noodle, it is made up of wet-milling and condiment, form through vacuum sealed package, it is characterized in that: (1) wet rice flour noodles is that rice 80-90%, mung bean 5-10%, dried small shrimp 5-10% are ground into powder respectively, by 0.1 mesh sieve, after the batch mixes, to expect 7: water 2 adds entry and mixes evenly, and machine is pressed into to be put into out the ripe and drainage of bubbly water after the bean vermicelli and wait to pack; (2) condiment is made up of fragrant peanut oil 30%, salt 10%, monosodium glutamate 5%, vegetable juice 20%, cassia bark 3%, Chinese prickly ash 5%, five-spice powder 3%, natural flavor 20%, edible antistaling agent 4%; (3) wet rice flour noodles and condiment are gone into bag with 9: 1 weight ratios.Only need open bag during use and take out the chopsticks edible.

As from the foregoing, instant bean noodle of the present invention has the natural rice of maintenance composition, fresh vermicelli true qualities and multiple tasty seasoning, contain the required 20 multiple nutrients compositions of people, this product has the convenience of portably using, long advantage of fresh-keeping holding time, and can satisfy the mankind does not need the water source momentarily to benefit from.And has low, an easy to make advantage such as easily of cost.

Introduce one embodiment of the present of invention below.

The preparation of wet rice flour noodles; The fresh rice of high-quality 600 grams, mung bean 50 grams, dried small shrimp 50 grams are ground into powder, cross 0.1 mesh sieve, add water 200 grams and mix all, are pressed into bean vermicelli with the loom of real press-powder silk, put into boiled water pot then and steep and filter water after ripe; Getting condiment 100 grams is added in the wet rice flour noodles; With above-mentioned amount to 1 kilogram of 5 bags of prepared food wet-milling bar packing that prepare or jar in, need vacuumize during encapsulation, thus obtained instant bean noodle storage life can reach more than 6 months.

The present invention has developed a kind of new instant food again for human, and it will be with natural delicious food, good to eatly and nutritious win people's favor.

Claims

1, a kind of instant bean noodle, it is made up of wet rice flour noodles and condiment, form through vacuum sealed package, it is characterized in that: 1. wet rice flour noodles is earlier rice 80-90%, mung bean 5-10%, dried small shrimp 5-10% to be ground into powder respectively, by after 0.1 mesh sieve, the batch mixes to expect 7: water 2 adds entry and mixes evenly, and machine is pressed into to be put into out the ripe and drainage of bubbly water after the bean vermicelli and wait to pack; 2. condiment is made up of fragrant peanut oil 30%, salt 10%, monosodium glutamate 5%, vegetable juice 20%, cassia bark 3%, Chinese prickly ash 5%, five-spice powder 3%, natural flavor 20%, edible antistaling agent 4%; 3. wet rice flour noodles and condiment are gone into bag with 9: 1 weight ratios.