CN111134279B

CN111134279B - Core-wrapped non-fried instant noodles and preparation method thereof

Info

Publication number: CN111134279B
Application number: CN201811312594.4A
Authority: CN
Inventors: 姚忠良; 郭文江; 李芳�; 滕加友
Original assignee: BAIXIANG FOOD CO LTD
Current assignee: BAIXIANG FOOD CO LTD
Priority date: 2018-11-06
Filing date: 2018-11-06
Publication date: 2023-01-31
Anticipated expiration: 2038-11-06
Also published as: CN111134279A

Abstract

The invention provides a core-wrapped non-fried instant noodle, which comprises: a cake formed from noodles; the side dish is filled in the noodle gap; a seasoning coating covering the cake. The seasoning for the instant noodles provided by the invention coats the noodles and the side dishes, the product has novel and unique appearance, and the product has the advantages of environmental protection, nutrition, health, household taste, more intense flavor and the like; meanwhile, the problem that the freeze-dried vegetable blocks are fragile is solved, the product is more convenient to eat, the product can be eaten after being brewed with boiling water for 3-5 min and lightly stirred, and a bowl of the instant home-made noodles with soup can be restored, so that the processing and eating are more convenient. And the core-spun structure can realize the best state and quality in the drying process of the product. In addition, the solid content of the seasoning liquid in the seasoning is controlled, so that the seasoning can be uniformly coated on the surface of a noodle cake formed by the noodles, and the final product can be ensured to realize the optimal state and quality in the subsequent freeze drying process.

Description

Non-fried instant noodles with core-spun structure and preparation method thereof

Technical Field

The invention belongs to the technical field of food, and particularly relates to a core-spun non-fried instant noodle and a preparation method thereof.

Background

Most instant noodles in the current market are in the form of fried or non-fried products, except for a small amount of cup noodles which are dusted and vegetable-scattered, the instant noodles mostly consist of sauce bags, powder bags, vegetable bags and flour cakes, before each time of eating, the seasoning bags are torn open and packaged one by one, and the steps are complicated. The seasonings, particularly sauce bags, can not be completely squeezed or the seasonings are taken into hands, which brings great inconvenience to the eating of products, wastes packaging materials, brings more inconvenience to instant noodles, and brings bad experience to consumers for a long time.

CN 102726667B discloses a sandwich instant noodle and a preparation method thereof, which belong to the technical field of food processing, the invention aims to overcome the defects in the prior art, and provides a production technology of fried instant noodles, which can stably adhere large-particle dry fruits on the surface of a noodle body by using the modern fried instant noodle production technology after the dry fruits are treated by the technology.

CN107279724A discloses a non-fried noodle and its preparation method, although the method can realize an integral structure, it only realizes an upper and lower integral structure, i.e. the upper layer is a seasoning block and the lower layer is a cake, but this result has many disadvantages: 1. for example, the dough cake layer and the seasoning block are firmly combined, so that the problem is great, and the freeze-dried vegetable block is easy to break; 2. after brewing, the dough and the seasoning can be uniformly mixed only by stirring up and down for a plurality of times; 3. when the tea is brewed in the container, only the seasonings at the upper layer can be seen, and the defects of the whole product and the like cannot be seen visually by consumers. 4. The flour cake layer and the seasoning block layer have larger difference of eutectic points of an upper layer and a lower layer due to obvious difference of material components, and freeze-drying parameters have large difference during freeze-drying, so that the freeze-drying time must be prolonged for parts difficult to freeze-dry of the lower layer in the production process, and energy waste is caused; meanwhile, the quality of the upper and lower portions cannot reach the respective optimum state and quality.

Disclosure of Invention

In view of the above, the technical problem to be solved by the invention is to provide a core-coated non-fried instant noodle and a preparation method thereof, the instant noodle and the side dish are coated with seasonings, and the noodle and the side dish can be eaten after being brewed with boiling water for 3-4 min and lightly stirred, so that the processing and the eating are convenient, the problem that freeze-dried dish blocks are fragile is solved, and the core-coated structure can realize the optimal state and quality in the drying process of the product.

The invention provides a core-wrapped non-fried instant noodle, which comprises:

a cake formed from the noodles;

the side dish is filled in the noodle gap;

a seasoning coating covering the cake.

Preferably, the thickness of the flour cake is 3-5 cm, the thickness of the seasoning coating is 0.2-0.5 cm, and the thickness of the non-fried instant noodles with the core-spun structure is 2-6 cm.

Preferably, the cake is prepared from the following raw materials in parts by mass:

60-120 parts of high-gluten powder, 20-35 parts of modified starch, 1-4 parts of wheat gluten, 1-1.5 parts of salt and 1-1.5 parts of egg liquid; 0.05 to 0.15 mass portion of thickening agent, 0.05 to 0.2 mass portion of phosphate, 0.05 to 0.15 mass portion of emulsifier, 0.04 to 0.08 mass portion of colorant and 30 to 60 mass portions of water.

The invention also provides a preparation method of the non-fried instant noodles with the core-spun structure, which comprises the following steps:

a) Preparing the noodles:

1) Mixing salt, thickening agent, phosphate, emulsifier, colorant and water, adding egg liquid, mixing and stirring to obtain salt water solution;

2) Mixing high gluten flour, modified starch and wheat gluten in a vacuum dough mixer, adding the mixture into the saline water obtained in the step 1), and stirring to obtain dough;

fermenting and curing the dough to obtain cured dough;

3) Compounding and rolling the cured dough to obtain a flour belt;

4) Cutting the noodle strip into strips to obtain noodles;

5) Sequentially carrying out primary steaming, cooking and secondary steaming on the noodles to obtain cooked noodles;

6) Pre-cooling purified water to 0-5 ℃, then cooling the cooked noodles by using a cold water waterfall spraying process, and draining to obtain treated noodles;

b) Mixing the processed side dish with the processed noodle, and pre-freezing to obtain shaped noodle blocks mixed with the side dish;

c) And placing the shaped dough blocks mixed with the side dishes into a mold, pouring seasoning liquid into the mold, and then sequentially pre-freezing, drying and packaging to obtain the non-fried instant noodles with the core-spun structure, wherein the solid content of the seasoning liquid is more than 4wt%.

Preferably, in the step 2), the vacuum degree of the vacuum dough mixer is 0.04-0.07 MPa, the stirring speed is 70-90 rpm, and the stirring time is 6-12 min;

the curing time is 10-20 min.

Preferably, the composite rolling is seven-way surface belt rolling, and the distance between the seven-way surface belt rolling rollers is 3.0-4.0 mm, 2.5-2.8 mm, 1.8-2.2 mm, 1.4-1.7 mm, 1.2-1.3 mm, 1.1-1.2 mm and 0.98-1.10 mm in sequence; the thickness of the finally formed surface belt is 0.95-1.0 mm;

the slitting knife used for slitting is selected from a round knife with the diameter of 0.8-2.5 mm and a square knife with the diameter of 1.0-4.0 mm.

Preferably, the temperature of the first steaming is more than or equal to 95 ℃, the steam pressure of a steam box is 6-20 KPa, and the steaming time is 120-240 s; the boiling temperature is more than or equal to 98 ℃, and the boiling time is 60-180 s; the temperature of the second steaming is more than or equal to 98 ℃, the steam pressure of the steam box is 4-8 KPa, and the steaming time is 30-50 s.

Preferably, the treated side dish is prepared as follows:

cleaning, cutting, blanching with boiling water and cooling the side dish to obtain a processed side dish;

the flavoring liquid comprises bone soup flavoring liquid or bottom soup flavoring liquid;

the bone soup seasoning liquid is prepared by the following method:

cutting, cleaning, blanching, decocting for 2-8 h at the temperature of 98-101 ℃ and carrying out solid-liquid separation on the bones in sequence to obtain bone soup;

concentrating the bone soup, uniformly mixing with seasonings, and cooling to obtain a bone soup seasoning liquid;

the base soup seasoning liquid is prepared by the following method:

3-5 parts of edible salt, 0.5-2 parts of white sugar, 1-2 parts of monosodium glutamate, 1-3 parts of meat and bone zymolyte, 2-5 parts of maltodextrin and 50-150 parts of purified water are uniformly blended and cooled to obtain the soup base seasoning liquid.

Preferably, in the step B), the pre-freezing temperature is-45 +/-5 ℃, and the pre-freezing time is 2-4 hours;

in the step C), the pre-freezing temperature is-45 +/-5 ℃, and the pre-freezing time is 2-6 hours;

in the step C), the drying is vacuum freeze drying, and the procedure is as follows: drying at 60 ℃ for 7-10h, drying at 50 ℃ for 8-12h and drying at 30 ℃ for 10-20 h under the vacuum degree of 30-100 Pa, wherein the water content of the dried product is less than or equal to 5%.

Preferably, the mass ratio of the shaped dough blocks mixed with the side dish to the seasoning liquid is 100: (60-150).

Compared with the prior art, the invention provides a non-fried instant noodle with a core-spun structure, which comprises the following components: a cake formed from noodles; the side dish is filled in the noodle gap; and the seasoning coating is coated on the flour cake. The seasoning for the instant noodles provided by the invention coats the noodles and the side dishes, the product has novel and unique appearance, and the product has the advantages of environmental protection, nutrition, health, household taste, more intense flavor and the like; meanwhile, the problem that the freeze-dried vegetable blocks are fragile is solved, the product is more convenient to eat, the product can be eaten after being brewed with boiling water for 3-5 min and lightly stirred, and a bowl of the instant home-made noodles with soup can be restored, so that the processing and eating are more convenient. And the core-spun structure can realize the best state and quality in the drying process of the product.

In addition, the solid content of the seasoning liquid in the seasoning is controlled, so that the seasoning can be uniformly coated on the surface of the noodle cake formed by the noodles, and the optimal state and quality of a final product can be ensured in the subsequent freeze drying process.

The result shows that the non-fried instant noodles with the core-spun structure provided by the invention can be eaten after being brewed for 3-5 min by boiling water and stirred gently, a bowl of nutritional and healthy soup noodles is immediately presented after the core-spun structure is brewed and rehydrated, the taste is home-style, and the noodles after being brewed have the taste which is similar to that of manual fresh noodles, and have good strength and elasticity.

Drawings

FIG. 1 is a photograph of a core-spun, non-fried instant noodle of the present invention disposed in a holder;

FIG. 2 is a photograph of a holder box placed separately from a core-spun structure of non-fried instant noodles;

FIG. 3 is a photograph of a cross-section of non-fried instant noodles.

Detailed Description

The invention provides a non-fried instant noodle with a core-spun structure, which comprises:

a cake formed from noodles;

the side dish is filled in the noodle gaps;

a seasoning coating covering the cake.

The core-spun structure of the non-fried instant noodles provided by the present invention includes a cake formed of noodles, wherein the structure and shape of the cake are not particularly limited, and a cake structure in which a side dish can be filled as long as there is a gap between the noodles can be used in the present invention, and the shape of the cake can be selected according to a mold, and can be a round cake, a square cake, or a rectangular cake.

In the invention, the thickness of the flour cake is 3-5 cm, preferably 3.5-4.5 cm, the thickness of the seasoning coating is 0.2-0.5 cm, preferably 0.3-0.4 cm, and the thickness of the non-fried instant noodle with the core-spun structure is 2-6 cm, preferably 3-5 cm.

The noodles are prepared from the following raw materials in parts by mass:

60-120 parts of high-gluten powder, 20-35 parts of modified starch, 1-4 parts of vital gluten, 1-1.5 parts of salt and 1-1.5 parts of egg liquid; 0.05 to 0.15 mass portion of thickening agent, 0.05 to 0.2 mass portion of phosphate, 0.05 to 0.15 mass portion of emulsifier, 0.04 to 0.08 mass portion of colorant and 30 to 60 mass portions of water.

The raw material for preparing the noodles provided by the invention comprises 60-120 parts by mass of high-gluten flour, preferably 70-110 parts by mass, and more preferably 80-100 parts by mass.

The raw material for preparing the noodles provided by the invention also comprises 20-35 parts by mass of modified starch, preferably 23-32 parts by mass, and more preferably 26-29 parts by mass. The modified starch is preferably tapioca hydroxypropyl distarch phosphate starch and/or potato acetate modified starch.

The raw material for producing the noodles according to the present invention further comprises 1 to 5 parts by mass of wheat gluten, preferably 2 to 4 parts by mass, and more preferably 2.5 to 3.5 parts by mass.

The raw materials for preparing the noodles provided by the invention also comprise 1 to 1.5 parts by mass of common salt, preferably 1.1 to 1.4 parts by mass, and more preferably 1.2 to 1.3 parts by mass.

The raw materials for preparing the noodles provided by the invention also comprise 1-1.5 parts by mass of egg liquid, preferably 1.2-1.5 parts by mass, and more preferably 1.2-1.3 parts by mass.

The raw materials for preparing the noodles provided by the invention also comprise 0.05-0.15 parts by mass of thickening agent, preferably 0.08-0.12 parts by mass, and more preferably 0.09-0.11 parts by mass. The thickening agent is selected from xanthan gum, guar gum and sodium alginate.

The raw material for preparing the noodles provided by the invention also comprises 0.05-0.2 mass part of phosphate, preferably 0.08-0.17 mass part, and more preferably 0.11-0.14 mass part. The phosphate is selected from sodium dihydrogen phosphate, sodium hexametaphosphate and sodium tripolyphosphate.

The raw materials for preparing the noodles provided by the invention also comprise 0.05-0.15 parts by mass of an emulsifier, preferably 0.08-0.12 parts by mass, and more preferably 0.09-0.11 parts by mass. The emulsifier is selected from lecithin, sucrose fatty acid ester, and glyceryl monostearate.

The raw material for preparing the noodles provided by the invention also comprises 0.04-0.08 part by mass of a coloring agent, preferably 0.05-0.07 part by mass, and more preferably 0.06-0.07 part by mass. The colorant is selected from gardenia yellow and turmeric.

The raw material for preparing the noodles provided by the invention also comprises 30-60 parts by mass of water, preferably 35-55 parts by mass, and more preferably 40-50 parts by mass.

The non-fried instant noodles with the core-spun structure also comprise side dishes filled in gaps among the noodles. In the invention, the side dish is uniformly filled in the gaps of the noodles. The invention has no special limitation on the types of the side dishes, and can reasonably select and adjust the side dishes according to the taste of the noodles.

The non-fried instant noodles with the core-spun structure also comprise a seasoning coating which is coated on the cakes. The seasoning coating is used for seasoning the noodles, and can be reasonably selected and adjusted according to the taste. The seasoning coating is uniformly coated on the surface of the flour cake, and the thickness of the seasoning coating is 0.2-0.5 cm. The seasoning coating is uniformly coated on the upper surface, the lower surface and the side surface of the flour cake.

The mass ratio of the flour cake, the side dish and the seasoning coating is 100: (20 to 60): (80 to 180), preferably 100: (30-50): (90-150).

Referring to fig. 1-3, fig. 1 is a photograph of a core-spun structure of non-fried instant noodles in a holder box according to the present invention. In fig. 1, the non-fried instant noodles with the core-spun structure are placed in a holding box matched with the structure and the size of the non-fried instant noodles, and then the non-fried instant noodles and the holding box are packaged and sold. In the invention, the appearance of the instant noodles can be ensured by placing the product in the holding box.

Figure 2 is a photograph of a holder box placed separately from a core-spun structure of non-fried instant noodles. In fig. 2, the holder box is arranged on the left side, and the non-fried instant noodles with the core-spun structure are arranged on the right side.

Fig. 3 is a photograph showing a cross section of non-fried instant noodles, in fig. 3, 1 is a seasoning coating, 2 is a side dish, and 3 is a cake formed of noodles. As can be seen from FIG. 3, the seasoning coating is uniformly coated on the upper and lower surfaces and the side surfaces of the cake.

a) Preparing the noodles:

2) Mixing high-gluten flour, modified starch and wheat gluten in a vacuum dough mixer, adding the saline water obtained in the step 1), and stirring to obtain dough;

fermenting and curing the dough to obtain cured dough;

3) Compounding and rolling the cured dough to obtain a flour belt;

4) Cutting the noodle strip into strips to obtain noodles;

6) Cooling the cooked noodles by adopting a cold water waterfall spraying process and then draining to obtain treated noodles;

c) And placing the shaped dough blocks mixed with the side dish into a mould, pouring seasoning liquid into the mould, and then sequentially pre-freezing, drying and packaging to obtain the non-fried instant noodles with the core-spun structure, wherein the solid content of the seasoning liquid is more than 4wt%.

The invention firstly prepares the saline solution, namely, the salt, the thickening agent, the phosphate, the emulsifier, the colorant and the water are mixed and then added with the egg liquid, and the mixture is mixed and stirred to obtain the saline solution. The mixing and stirring method of the present invention is not particularly limited, and any method known to those skilled in the art may be used to uniformly mix the raw materials. In the invention, the stirring is mechanical stirring, the rotating speed of the stirring is 40-60 rpm, and the stirring time is more than 30-60 min.

Then, in order to achieve the purpose of high water adding amount of dough kneading, the invention adopts the vacuum dough kneading technology. Mixing high gluten flour, modified starch and wheat gluten in a vacuum dough mixer, adding the saline water obtained in the step 1) and stirring to obtain dough. Under the vacuum condition, the water adding amount can be increased, the hydration of protein can be accelerated, the protein is promoted to form a more continuous and compact gluten network structure, and the starch granules are more firmly embedded in the protein. The vacuum degree of the vacuum dough mixer is 0.04-0.07 MPa, the stirring speed is 70-90 rpm, and the stirring time is 6-12 min. The obtained dough is uniform flour-like and appropriate in dry and wet.

The dough is then proofed and cooked to produce a cooked dough. Wherein the curing is to stand, proof and cure the dough on a crawler-type curing belt, and the curing time is 10-20 min. The moisture in the dough can be uniformly dispersed.

Then, performing compound rolling on the cured dough to obtain a dough belt, wherein the compound rolling is seven-way dough belt rolling, and the seven-way dough belt rolling roller spacing is 3.0-4.0 mm, 2.5-2.8 mm, 1.8-2.2 mm, 1.4-1.7 mm, 1.2-1.3 mm, 1.1-1.2 mm and 0.98-1.10 mm in sequence; the thickness of the finally formed surface belt is 0.95-1.05 mm;

the slitting knife used for slitting is selected from a round knife with the diameter of 0.8-2.5 mm or a square knife with the diameter of 1.0-4.0 mm.

And (3) sequentially carrying out primary steaming, cooking and secondary steaming on the noodles to obtain cooked noodles. The invention adopts a cooking and steaming combined process, not only solves the problem of product taste, but also improves the problem of adhesion. The noodles after the combination of cooking both reached and combined the water uptake that has increased noodle through cooking, promoted the alpha degree of noodle greatly for noodle obtains fully cooked, has satisfied the soft elasticity of noodle, strength and has felt the taste effect, has improved the adhesion problem of noodle simultaneously again, because the noodle takes place the denaturation solidification after cooking the protein, starch fully obtains gelatinization and produces gelatinization, thereby produces the one deck protection film on the noodle surface, has improved the problem of adhesion between the noodle.

The temperature of the first steaming is more than or equal to 98 ℃, and the steam pressure of a steam box is 6-20 KPa, preferably 8-15 KPa; the steaming time is 120 to 240s, preferably 160 to 200s.

The boiling temperature is more than or equal to 98 ℃, and the boiling time is 60-180 s, preferably 100-140 s.

The temperature of the second steaming is more than or equal to 98 ℃, and the steam pressure of the steam box is 4-8 KPa, preferably 5-7 KPa; the steaming time is 30 to 50s, preferably 35 to 45s.

And (3) cooling the cooked noodles by adopting purified water at the temperature of 0-5 ℃ and a cold water waterfall spraying process, and draining to obtain the treated noodles.

Specifically, the boiled noodles are cooled by a cold water waterfall spraying process, so that the surface temperature of the noodles is rapidly reduced to be below 10 ℃, the purpose of cooling is to improve the adhesiveness among the noodles, and the dried noodles are uniformly dispersed after being rehydrated and being lightly stirred. And cooling the noodles, blowing cold air for 30s, and draining.

The specific method for carrying out the cold water waterfall spraying process on the purified water at the temperature of between 0 and 5 ℃ is not particularly limited, and the cold water waterfall spraying process known by the technical personnel in the field can be used.

Then, mixing the processed side dish with the processed noodles and then pre-freezing to obtain a shaped noodle block mixed with the side dish;

in the present invention, the processed side dish is prepared as follows:

and cleaning, cutting, blanching with boiling water and cooling the side dish to obtain the treated side dish.

The invention does not specially limit the types of the side dish, and can be reasonably selected and adjusted according to the taste of the noodles. Such as pakchoi, agaric, lycium barbarum, yam slices, green onion, and the like.

The blanching time in boiling water is 85-90 s. The cooling is that purified water is cooled to below 5 ℃.

And (3) placing the processed side dish and the processed noodles into a mould for mixing, wherein the mixing can be carried out by stirring and mixing by adopting a manipulator so as to realize the full and uniform mixing of the side dish and the noodles, and the height of the mixture formed in the mould is 2-5 cm.

Then, pre-freezing the mixture formed by the side dish and the noodles, wherein the pre-freezing temperature is minus 45 +/-5 ℃, and the pre-freezing time is 2 to 3 hours. And after pre-freezing, shaping the mixture to obtain shaped dough blocks mixed with the side dish, wherein the thickness of the dough blocks is 2-5 cm.

And then, placing the shaped dough blocks mixed with the side dishes into a mold, pouring a seasoning liquid into the mold, and then sequentially pre-freezing, drying and packaging to obtain the non-fried instant noodles with the core-spun structure, wherein the solid content of the seasoning liquid is more than 4wt%.

Wherein, the mould can evenly coat the seasoning liquid poured in the mould on the surface of the dough piece. When pouring, the seasoning liquid is 2-6 cm higher than the surface of the dough piece.

(1) The bone soup seasoning liquid is prepared by the following method:

concentrating the bone soup, and uniformly mixing with seasonings to obtain the bone soup seasoning liquid.

Wherein, the concentration of the concentrated bone soup is preferably 15 to 30wt%.

(2) The base soup seasoning liquid is prepared by the following method:

3 to 5 parts of edible salt, 0.5 to 2 parts of white sugar, 1 to 2 parts of monosodium glutamate, 1 to 3 parts of meat and bone zymolyte, 2 to 5 parts of maltodextrin and 50 to 150 parts of purified water at the temperature of between 0 and 5 ℃ are uniformly blended to obtain the base soup seasoning liquid.

After the preparation of the seasoning liquid is completed, cooling the seasoning liquid to below 10 ℃.

The solid content of the seasoning liquid is more than 4wt%, preferably 10 to 20wt%

According to different tastes and side dish selections, the mass ratio of the shaped noodle blocks mixed with the side dishes to the seasoning liquid of the non-fried instant noodles with the core-spun structure is 100: (60 to 150), preferably 100: (80-130), more preferably 100 (100-110).

Then pre-freezing the sample at-45 +/-5 ℃ for 2-8 hours, preferably 4-6 hours. Until the core of the core-spun structure non-fried instant noodles is completely frozen and stabilized in the pre-freezing chamber for about 1 hour.

The drying is vacuum freeze drying, and the procedure is as follows: drying at 60 ℃ for 7-10h, drying at 50 ℃ for 8-12h and drying at 30 ℃ for 10-20 h under the vacuum degree of 30-100 Pa, wherein the water content of the product after freeze drying is less than or equal to 5%.

The core-spun noodles are characterized in that seasonings are used for fully wrapping noodles and side dishes, vacuum freeze sublimation drying dehydration is performed from the outside, then water in the core is further transferred to the outside, dehydration drying is performed on the core gradually, and finally the dehydration is completed when the core is completely dried. Because compare with the face body side dish, the condiment layer is because of the grease content is slightly high, dewaters more difficultly, and the condiment layer parcel is in the outside, more is favorable to dehydration drying, and the face body and the side dish of core, it is easier to dewater, when the dehydration reachs the dehydration of core face body side dish layer, outer condiment still can continue to dewater, can guarantee the maximize of freeze-drying efficiency like this, has guaranteed the minimum of freeze-drying energy consumption.

The overall thickness of the core-spun non-fried instant noodle product is 2-6 cm.

The freeze-dried product is thoroughly dehydrated, the residual water content is low, the water content is less than or equal to 5 percent, the oil content is low, bacteria are not easy to propagate and grow, and the shelf life can reach 12 months.

In order to ensure the product quality and the shelf life, the environmental requirements on the packaging section are as follows: the environmental temperature is required to be less than or equal to 25 ℃, and the environmental humidity is required to be less than or equal to 35%.

The seasoning for the instant noodles provided by the invention coats the noodles and the side dishes, the product has novel and unique appearance, and the product has the advantages of environmental protection, nutrition, health, household taste, more intense flavor and the like; meanwhile, the problem that the freeze-dried vegetable blocks are fragile is solved, the product is more convenient to eat, the product can be eaten after being brewed with boiling water for 3-4 min and lightly stirred, and a bowl of the instant home-made noodles with soup can be restored, so that the processing and eating are more convenient. And the core-spun structure can realize the best state and quality in the drying process of the product.

In addition, the solid content of the seasoning liquid in the seasoning is controlled, so that the seasoning can be uniformly coated on the surface of a noodle cake formed by the noodles, and the final product can be ensured to realize the optimal state and quality in the subsequent freeze drying process.

The result shows that the non-fried instant noodles with the core-spun structure provided by the invention can be eaten after being brewed with boiling water for 3-5 min and lightly stirred, a bowl of nutrient and healthy soup noodle products are immediately presented after the core-spun structure is brewed and rehydrated, the mouthfeel is home-style, and the noodles after being brewed have the mouthfeel similar to that of hand-made fresh noodles, and have good strength and elasticity.

For further understanding of the present invention, the following examples are provided to illustrate the core-spun structure of the non-fried instant noodles and the preparation method thereof, and the scope of the present invention is not limited by the following examples.

Example 1

The preparation method of the non-fried instant noodles with the core-spun structure comprises the following steps:

(1) Weighing 100g of high gluten flour, 25g of hydroxypropyl distarch phosphate starch, 2.5g of wheat gluten, 1.5g of salt, 1.5g of egg liquid, 0.1g of xanthan gum, 0.15g of sodium dihydrogen phosphate, 0.15g of lecithin and gardenia yellow: 0.08g

(2) Dissolving the materials except for the flour, the wheat gluten and the starch in 48ml of water, adding the egg liquid, stirring at the speed of 40 revolutions per minute for more than 40 minutes, and preparing into a saline solution for later use;

(3) Adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough is formed, and curing for 20 minutes.

(4) Pressing the flour tapes into flour tapes with the thickness of 1.0 +/-0.02 mm by using a continuous calender, wherein the continuous calendering is seven-path calendering, and the seven-path calendering is sequentially 3.5mm, 2.7mm, 2.1mm, 1.6mm, 1.25mm, 1.1mm and 1.0mm in roller spacing; the final noodle strip thickness was controlled to 1.0mm, and the noodle was cut with a 2.0mm square knife.

(5) The cut noodles were directly steamed in a pressure cooker at 98 ℃ under 20Kpa for 240 seconds, then in a saucepan at 95 ℃ for 130 seconds, and finally in a steamer at 98 ℃ under 8Kpa for 30 seconds.

(6) The boiled noodles are cooled by a purified water cascade spraying process at 0-5 ℃, so that the surface temperature of the noodles is rapidly reduced to below 10 ℃, the purpose of temperature reduction is to improve the adhesion among the noodles, and the dried noodles are uniformly dispersed after being rehydrated and lightly stirred. And cooling the noodles, blowing cold air for 30s, and draining.

(7) And (3) side dish treatment: selecting good-quality pakchoi, auricularia, fructus Lycii, rhizoma Dioscoreae slice, and herba Alii Fistulosi side dish, cleaning, cutting, blanching in boiling water for 90s, and cooling with cold water to below 10 deg.C.

(8) Putting the noodles cooled by cold water and drained into the bottom of a mould of a tray, then putting the processed side dish on the noodles, and stirring and mixing uniformly by a manipulator. The height of the mixed product in the tray box is 4cm.

(9) And (3) quickly putting the pre-treated noodle and side dish sample into a constant-temperature quick freezing warehouse at the temperature of-45 ℃ for freezing for 3 hours until the surface of the mixed noodle and side dish sample is completely frozen and shaped.

(10) Treatment of bone soup base type seasoning liquid

Preparing bone soup: chopping bones, cleaning, blanching in water, boiling for 5h at 98-101 ℃, separating, vacuum concentrating at 80 ℃ until the concentration reaches 20%, and uniformly stirring the seasoning liquid to ensure that the solid content of the seasoning liquid reaches 20%. Cooling to below 5 deg.C with cold water circulating jacketed kettle.

(11) Injecting bone soup base soup type seasoning liquid into the pre-frozen and shaped noodle side dish block support box, so that the seasoning liquid can be 0.5cm higher than the noodle side dish, thereby forming a uniform coating on the surface of the noodle side dish block by the seasoning, and quickly putting the processed sample into an instant freezing warehouse to enter a product pre-freezing process.

Wherein, the weight of the wet noodles in the core-spun (with seasoning coating) non-fried instant noodle product is 100 parts and the weight of the side dish is 40 parts, the weight of the seasoning mixed liquid is 120 parts, and the total thickness of the core-spun (with seasoning coating) formed product is 5cm.

(12) Pre-freezing a product: and (3) quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at the temperature of 45 ℃ below zero for freezing for 4 hours until the core part of the core-spun product (with the seasoning coating) is completely frozen, and continuously stabilizing the core-spun product in a pre-freezing warehouse for about 1 hour.

(13) The vacuum freeze drying is to put the good product of prefreezing into the vacuum freeze drying oven and carry on the sublimation drying of vacuum freeze, the specific dry section process parameter is: the vacuum degree is 60Pa, wherein the drying is carried out at 60 ℃ for 10h, at 50 ℃ for 12h and at 30 ℃ for 20h. The freeze-dried product is thoroughly dehydrated, the residual water content is low, the water content is less than or equal to 5 percent, the oil content is low, bacteria are not easy to propagate and grow, and the shelf life can reach about 12 months.

(14) And immediately placing the sample with homogenized moisture into a closed area with the ambient temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.

Example 2

(1) Weighing 100g of high gluten powder, 25g of potato acetate starch, 2g of wheat gluten, 2g of salt, 2g of egg liquid, 0.1g of guar gum, 0.15g of sodium hexametaphosphate, 0.15g of sucrose fatty acid ester and 0.08g of turmeric;

(2) Dissolving the materials except for the flour, the wheat gluten and the starch in 46ml of water, adding the egg liquid, stirring at the speed of 40 revolutions per minute for more than 40 minutes, and preparing a salt-forming aqueous solution for later use;

(3) Adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the saline water prepared in the step (2) into a vacuum dough mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough is formed, and curing for 20 minutes.

(4) Pressing the flour tapes into flour tapes with the thickness of 1.0 +/-0.02 mm by using a continuous calender, wherein the continuous calendering is seven-path calendering, and the distances between calendering rollers of the six-path calendering are 3.5mm, 2.7mm, 2.1mm, 1.6mm, 1.25mm and 1.15mm in sequence; the final noodle strip thickness was controlled to 1.10mm, and the noodle was cut with a square knife of 3.0 mm.

(6) Cooling the boiled noodles by a cold water waterfall spraying process to quickly reduce the surface temperature of the noodles to be below 10 ℃, wherein the purpose of cooling is to improve the adhesiveness among the noodles, and the dried noodles are uniformly dispersed after being rehydrated and lightly stirred. And cooling the noodles, blowing cold air for 30s, and draining.

(8) Putting the noodles cooled by cold water and drained into the bottom of a tray mould, putting the processed side dish on the noodles, and stirring and mixing uniformly by a manipulator. The height of the mixed product in the tray box is 5cm.

(9) And (3) quickly putting the pre-treated noodle and side dish sample into a constant-temperature quick freezing warehouse at about-40 ℃ for freezing for 3 hours until the surface of the mixed noodle and side dish sample is completely frozen and shaped.

(10) Treatment of bone soup base type seasoning liquid

Preparing bone soup: cutting bone, cleaning, blanching in water, decocting at 98-101 deg.C for 5 hr, separating, vacuum concentrating at 80 deg.C to obtain 20% concentration, and stirring to obtain seasoning liquid with solid content of 15%. Cooling to below 5 deg.C with cold water circulating jacketed kettle.

(11) Injecting bone soup base soup type seasoning liquid into the pre-frozen and shaped noodle and side dish block supporting box, wherein the seasoning liquid is 0.5cm higher than the noodle and side dish, so that the seasoning forms a uniform coating on the surface of the noodle and side dish block, and the processed sample is quickly placed into an emergency freezer to enter a product pre-freezing process.

According to the selection of the noodle side dish and the taste, the weight of wet noodles in the core-spun (with seasoning coating) non-fried instant noodle product is 100 parts and the weight of the side dish is 40 parts, the weight of seasoning mixed liquid is 120 parts, and the total thickness of the core-spun (with seasoning coating) formed product is 6cm.

(12) And pre-freezing the product: and (3) quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at about-50 ℃ for freezing for 6 hours until the core part of the core-spun product (with the seasoning coating) is completely frozen and is kept stable in a pre-freezing bin for about 1 hour.

(13) The vacuum freeze drying is to put the pre-frozen product into a vacuum freeze drying box for vacuum freeze sublimation drying, and the specific drying section process parameters are as follows: the vacuum degree is 60Pa, wherein the drying is carried out at 60 ℃ for 10h, at 50 ℃ for 12h and at 30 ℃ for 20h. The freeze-dried product is thoroughly dehydrated, the residual water content is low, the water content is less than or equal to 5 percent, the oil content is low, bacteria are not easy to propagate and grow, and the shelf life can reach about 12 months.

Example 3

(1) Weighing 100g of high gluten powder, 25g of cassava starch, 3g of gluten powder, 2g of salt, 2g of egg liquid, 0.1g of sodium alginate, 0.15g of sodium tripolyphosphate, 0.15g of glycerin monostearate and gardenia yellow: 0.08g;

(6) The boiled noodles are cooled by a cold water waterfall spraying process, so that the surface temperature of the noodles is rapidly reduced to be below 10 ℃, the purpose of cooling is to improve the adhesion among the noodles, and the dried noodles are uniformly dispersed after being rehydrated and lightly stirred. And cooling the noodles, blowing cold air for 30s, and draining.

(9) And (3) quickly putting the pre-treated noodle and side dish sample into a constant-temperature quick freezing warehouse at the temperature of-45 ℃ for freezing for 3 hours until the surface of the noodle and side dish mixed sample is completely frozen and shaped.

(10) Treating the seasoning liquid of the seasoning base soup type: preparing a base soup: 4 parts of edible salt, 1 part of white sugar, 1.5 parts of monosodium glutamate, 2 parts of meat and bone zymolyte and 3.5 parts of maltodextrin, and the mixture is blended by purified water to form uniform seasoning liquid, the solid content of the seasoning liquid is 10%, and the seasoning liquid is cooled to 5 ℃ by a cold water circulating jacketed kettle.

The weight of the wet noodles in the core-spun (with seasoning coating) non-fried instant noodle product is 100 parts and the weight of the side dish is 40 parts, the weight of the seasoning mixed liquid is 120 parts, and the total thickness of the product after the core-spun (with seasoning coating) molding is 6cm.

(12) Pre-freezing a product: and (3) quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at the temperature of-45 ℃ for freezing for 4 hours until the core part of the core-spun product (with the seasoning coating) is completely frozen and is kept stable in a pre-freezing bin for about 1 hour.

(13) Vacuum freeze drying the product that will freeze in advance is put into vacuum freeze drying oven and is carried out vacuum freeze sublimation drying, and specific drying section process parameter is: the vacuum degree is 60Pa, wherein the drying is carried out at 60 ℃ for 10h, at 50 ℃ for 12h and at 30 ℃ for 20h. The freeze-dried product is thoroughly dehydrated, the residual water content is low, the water content is less than or equal to 5 percent, the oil content is low, bacteria are not easy to propagate and grow, and the shelf life can reach about 12 months.

(14) And (3) immediately placing the sample with homogenized moisture into a closed area with the ambient temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.

Comparative example 1

The preparation method of the non-fried instant noodles with the core-spun structure of the comparative example comprises the following steps:

(1) Weighing medium gluten flour 100g and salt 1.5g

(2) Dissolving the edible salt in 32ml of water to prepare a salt-forming aqueous solution for later use;

(3) Adding the medium gluten flour into a vacuum dough kneading machine, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough kneading pot, stirring at the speed of 80r/min for 10 minutes until uniform dough floccule is formed, and curing for 20 minutes.

(4) Pressing the flour tapes into flour tapes with the thickness of 1.0 +/-0.02 mm by using a continuous calender, wherein the continuous calendering is seven-path calendering, and the seven-path calendering is sequentially 3.5mm, 2.7mm, 2.1mm, 1.6mm, 1.25mm, 1.15mm and 1.10mm in roller spacing; the final noodle strip thickness was controlled to 1.0mm, and the noodle was cut with a 2.0mm square knife.

(5) Steaming the cut noodles directly in a pressure oven at 98 deg.C and 20Kpa for 240s, boiling in a boiling pan at 95 deg.C for 150 s, and steaming at 98 deg.C and 8Kpa for 30s

(10) Treatment of bone soup base soup type seasoning liquid

Preparing bone soup: cutting bone, cleaning, blanching in water, decocting at 98-101 deg.C for 5 hr, separating, vacuum concentrating at 80 deg.C to obtain 20% concentration, blending the soup with uniform seasoning liquid with solid content of 15%. Cooling to below 5 deg.C with cold water circulating jacketed kettle.

Wherein the weight of wet noodles in the non-fried instant noodle product is 100 parts and the weight of side dish is 40 parts, the weight of the seasoning mixed liquid is 120 parts, and the total thickness of the formed product is 5cm.

(12) Pre-freezing a product: and (3) quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at the temperature of 45 ℃ below zero for freezing for 4 hours until the core part of the core-spun product (with the seasoning coating) is completely frozen and is kept stable in a pre-freezing bin for about 1 hour.

(14) And immediately placing the sample with homogenized moisture into a closed area with the ambient temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the comparative example.

Comparative example 2

(2) Dissolving the materials except for the flour, the wheat gluten and the starch in 48ml of water, adding the egg liquid, stirring at the speed of 40 revolutions per minute for more than 40 minutes, and preparing a salt-forming aqueous solution for later use;

(3) Adding flour, starch and wheat gluten into a vacuum dough mixer, vacuumizing until the vacuum degree reaches 0.06Mpa, adding the prepared brine obtained in the step (2) into a vacuum dough mixing pot, stirring at the speed of 80r/min for 10 minutes until uniform dough floccule is formed, and curing for 20 minutes.

(4) Pressing the flour tapes into the flour tapes with the thickness of 1.0 +/-0.02 mm by using a continuous calender, wherein the continuous calendering is seven-pass calendering, and the distances between calendering rollers of the seven-pass calendering are 3.5mm, 2.7mm, 2.1mm, 1.6mm, 1.25mm, 1.1mm and 1.0mm in sequence; the final noodle strip thickness was controlled to 1.0mm, and the noodle was cut with a 2.0mm square knife.

(5) The cut noodles were directly steamed in a steam box at 98 ℃ under 20Kpa for 200 seconds.

(6) Cooling the boiled noodles by normal temperature purified water waterfall spraying process to rapidly reduce the surface temperature of the noodles to about 25 DEG C

(7) And (3) side dish treatment: selecting good-quality pakchoi, auricularia, fructus Lycii, rhizoma Dioscoreae slice, and herba Alii Fistulosi side dish, cleaning, cutting, blanching in boiling water for 90s, and cooling with normal temperature purified water to below 25 deg.C for use.

(8) Putting the noodles cooled by cold water and drained into the bottom of a tray mould, putting the processed side dish on the noodles, and stirring and mixing uniformly by a manipulator. The height of the mixed product in the tray box is 4cm.

(10) Treatment of bone soup base type seasoning liquid

Preparing bone soup: cutting bone, cleaning, blanching in water, decocting at 98-101 deg.C for 5h, separating, vacuum concentrating at 80 deg.C to 20%, stirring flavoring liquid uniformly, cooling with normal temperature purified water to normal temperature to obtain flavoring liquid with solid content of 8%.

The weight of the wet noodles in the core-spun (with seasoning coating) non-fried instant noodle product is 100 parts and the weight of the side dish is 40 parts, the weight of the seasoning mixed liquid is 120 parts, and the total thickness of the product after the core-spun (with seasoning coating) molding is 5cm.

(14) And immediately putting the sample after the moisture is homogenized into a closed area with the environment temperature of 20-25 ℃ and the humidity of less than or equal to 35% for packaging to obtain the product of the embodiment.

Comparative example 3 (formulation same as example 1, product structure changed)

(5) The cut noodles were directly steamed in a whole oven at 98 ℃ under 20Kpa for 240 seconds, then boiled in a boiler at 95 ℃ for 130 seconds, and finally steamed in a steam oven at 98 ℃ under 8Kpa for 30 seconds.

(6) The boiled noodles are cooled by a purified water waterfall spraying process at 5 ℃ so that the surface temperature of the noodles is rapidly reduced to be below 10 ℃, the purpose of cooling is to improve the adhesion among the noodles, and the dried noodles are uniformly dispersed after being rehydrated and being lightly stirred. And cooling the noodles, blowing cold air for 30s, and draining.

(8) Treatment of bone soup base soup type seasoning liquid

Preparing bone soup: cutting bone, cleaning, blanching in water, decocting at 98-101 deg.C for 5 hr, separating, vacuum concentrating at 80 deg.C to obtain 20% concentration, blending the soup with uniform seasoning liquid with solid content of 4%. Cooling to below 5 deg.C with cold water circulation jacketed kettle.

(9) Injecting bone soup base type flavoring liquid into the tray box to make the height of the flavoring liquid energy be 1.0cm

(10) And (3) quickly putting the pretreated seasoning sample into a constant-temperature quick freezing warehouse at about-45 ℃ for freezing for 2-3 hours until the surface of the seasoning is completely frozen for shaping.

(11) Placing the cold water cooled and drained side dish and noodle sequentially into the upper part of the pre-frozen and shaped flavoring tray box, wherein the height of the tray box after product mixing is 4cm.

Wherein, the weight of the wet noodles in the non-fried instant noodle products is 100 parts and the weight of the side dish is 40 parts, the weight of the mixed liquid of the seasoning is 120 parts, and the total thickness of the products after the upper and lower molding is 5cm.

(12) Pre-freezing a product: and (3) quickly putting the pretreated sample into a constant-temperature quick freezing warehouse at the temperature of 45 ℃ below zero for freezing for 4 hours until the core part of the product is completely frozen, and continuously stabilizing the core part in a pre-freezing warehouse for about 1 hour.

Sensory evaluation results:

the noodles prepared in the above examples and comparative examples were subjected to food sensory evaluation by 35 professional food sensory evaluators, and the results are shown in table 1.

Table 1 sensory evaluation results of examples 1 to 3 and comparative examples 1 to 3:

as can be seen from table 1, according to the comparison of sensory evaluation of products with different formulas, different processes and different structural forms, the noodle formula, the cooling treatment process, the product structural form and the like have great influence on the integrity and uniformity of the core-spun product, the mouthfeel after brewing, the reduction degree of fresh noodles and the like, and particularly, the noodle has the unique mouthfeel which is similar to that of manual fresh noodles, and has good toughness, soft elasticity and foam resistance. In order to achieve the best state of the product and high degree of restitution of the mouthfeel of the manual fresh noodles, the screened formula needs to be eaten and optimized, and the optimal process adopted by the patent is strictly followed.

In comparative example 1, the formula was changed, so that the product noodles obtained in comparative example 1 had poor soft elasticity, hard and crispy mouthfeel, poor resistance to foaming, low degree of restitution, and poor dispersibility of noodles after being brewed;

in comparative example 2, the cooking process and the content of solid matters in the seasoning are mainly changed, so that the block type integrity and uniformity of the product obtained in comparative example 2 are poor, and the phenomenon of incomplete core covering or fragile block type occurs; the appearance molding effect is poor, holes or bubbles appear on the surface, the soup solubility after brewing is poor, and the thickness of the brewed soup is poor and is light. The noodles have the problems of long rehydration time, poor strength and elasticity and insufficient soaking resistance in mouthfeel, and are seriously adhered after rehydration, thereby greatly influencing the sensory quality of products.

In comparative example 3, the structure was changed, so that the integrity and uniformity of the block shape of the product obtained by the above process were poor, and severe holes and bubbling occurred after freeze-drying, which resulted in that noodles, dishes, and seasonings could not be integrated, and the appearance forming effect was poor.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and amendments can be made without departing from the principle of the present invention, and these modifications and amendments should also be considered as the protection scope of the present invention.

Claims

1. A core-spun structure non-fried instant noodle, comprising:

a cake formed from noodles;

the side dish is filled in the noodle gap;

a seasoning coating covering the dough cake;

a) Preparing the noodles:

fermenting and curing the dough to obtain cured dough;

3) Compounding and rolling the cured dough to obtain a flour belt;

4) Cutting the noodle strip into strips to obtain noodles;

the temperature of the first steaming is more than or equal to 95 ℃, the steam pressure of a steam box is 6 to 20KPa, and the steaming time is 120 to 240s; the boiling temperature is more than or equal to 98 ℃, and the boiling time is 60 to 180s; the temperature of the second steaming is more than or equal to 98 ℃, the steam pressure of a steam box is 4 to 8KPa, and the steaming time is 30 to 50s;

6) Pre-cooling purified water to 0-5 ℃, then cooling the cooked noodles by using a cold water cascade spraying process, and draining to obtain treated noodles;

c) Placing the shaped dough blocks mixed with the side dishes into a mold, filling seasoning liquid into the mold, and then sequentially pre-freezing, drying and packaging to obtain the non-fried instant noodles with the core-spun structure, wherein the solid content of the seasoning liquid is 10-20wt%;

the mass ratio of the shaped dough blocks mixed with the side dish to the seasoning liquid is 100: (60 to 150).

2. The non-fried instant noodles according to claim 1, wherein the thickness of the bread is 3 to 5cm, the thickness of the seasoning coating is 0.2 to 0.5cm, and the thickness of the non-fried instant noodles with a core-spun structure is 2 to 6cm.

3. The non-fried instant noodles according to claim 1, wherein the cake is prepared from the following raw materials in parts by mass:

60-120 parts of high gluten flour, 20-35 parts of modified starch, 1-4 parts of gluten powder, 1-1.5 parts of salt and 1-1.5 parts of egg liquid; 0.05 to 0.15 mass part of thickening agent, 0.05 to 0.2 mass part of phosphate, 0.05 to 0.15 mass part of emulsifier, 0.04 to 0.08 mass part of colorant and 30 to 60 mass parts of water.

4. A method for preparing the non-fried instant noodles with the core-spun structure as claimed in any one of claims 1 to 3, which is characterized by comprising the following steps:

a) Preparing the noodles:

fermenting and curing the dough to obtain cured dough;

3) Compounding and rolling the cured dough to obtain a flour belt;

4) Cutting the noodle strips to obtain noodles;

c) And (3) placing the shaped dough blocks mixed with the side dishes into a mould, filling seasoning liquid into the mould, and then sequentially pre-freezing, drying and packaging to obtain the non-fried instant noodles with the core-spun structure, wherein the solid content of the seasoning liquid is 10-20wt%.

5. The method as claimed in claim 4, wherein in the step 2), the vacuum degree of the vacuum dough mixing machine is 0.04 to 0.07MPa, the stirring speed is 70 to 90rpm, and the stirring time is 6 to 12min;

the curing time is 10 to 20min.

6. The method of claim 4, wherein the composite rolling is seven-surface rolling, and the distance between the seven-surface rolling rolls is 3.0 to 4.0mm, 2.5 to 2.8mm, 1.8 to 2.2mm, 1.4 to 1.7mm, 1.2 to 1.3mm, 1.1 to 1.2mm and 0.98 to 1.10mm in sequence; the thickness of the finally formed surface belt is 0.95 to 1.0mm;

7. Preparation method according to claim 4, characterized in that the treated side dish is prepared as follows:

the seasoning liquid comprises bone soup seasoning liquid or bottom soup seasoning liquid;

the bone soup seasoning liquid is prepared by the following method:

cutting, cleaning, blanching, decocting for 2 to 8 hours at 98 to 101 ℃ and carrying out solid-liquid separation on the bone to obtain bone soup;

the base soup seasoning liquid is prepared by the following method:

3 to 5 parts by mass of edible salt, 0.5 to 2 parts by mass of white sugar, 1 to 2 parts by mass of monosodium glutamate, 1 to 3 parts by mass of meat bone zymolyte, 2 to 5 parts by mass of maltodextrin and 50 to 150 parts by mass of purified water are uniformly blended and cooled to obtain the base soup seasoning liquid.

8. The preparation method according to claim 4, wherein in the step B), the pre-freezing temperature is-45 +/-5 ℃, and the pre-freezing time is 2 to 4 hours;

in the step C), the pre-freezing temperature is-45 +/-5 ℃, and the pre-freezing time is 2 to 6 hours;

in the step C), the drying is vacuum freeze drying, and the procedure is as follows: drying at the vacuum degree of 30-100Pa for 7-10h at the temperature of-60 ℃, drying at the temperature of-50 ℃ for 8-12h, and drying at the temperature of-30 ℃ for 10-20h, wherein the water content of a dried product is less than or equal to 5 percent.