阅读说明：本技术 一种常温贮存型掺杂粮即食面的生产方法 (Production method of normal-temperature storage type grain-doped instant noodles ) 是由 杨小娇 刘奇华 张文勇 李彦辉 余永明 于 2020-12-29 设计创作，主要内容包括：本发明公开了一种常温贮存型掺杂粮即食面的生产方法,该常温贮存型掺杂粮即食面包括如下重量份原料：小麦面粉60-80份、玉米粉10-20份、绿豆粉10-20份、荞麦面粉10-20份、食用油5-10份、碱1-2份、食用盐2-4份、添加菜10-20份、水300-500份；包括制作面团、只做面条、面条熟化、油面离散、添加菜处理,菜面混合、灭菌、包装贮存等步骤,且使用离散混合机代替人工对油面离散、菜面混合进行处理,省时省力,得到的面条不仅口感好,且不含有添加剂,开袋加热即食,有效解决了现存即食面食用以及加工中存在的问题。(The invention discloses a production method of normal-temperature storage type grain-doped instant noodles, which comprise the following raw materials in parts by weight: 60-80 parts of wheat flour, 10-20 parts of corn flour, 10-20 parts of mung bean powder, 10-20 parts of buckwheat flour, 5-10 parts of edible oil, 1-2 parts of alkali, 2-4 parts of edible salt, 10-20 parts of additive vegetable and 500 parts of water 300; the method comprises the steps of making dough, making noodles only, cooking noodles, dispersing fried dough, adding vegetables for processing, mixing vegetables and noodles, sterilizing, packaging and storing and the like, and the dispersing mixer is used for replacing manpower to disperse fried dough and mix vegetables and noodles for processing, so that time and labor are saved, the obtained noodles are good in taste and free of additives, and can be eaten instantly after being unpacked and heated, and the problems of the existing instant cooked wheaten foods and the existing instant cooked wheaten foods in processing are effectively solved.)

1. A production method of normal temperature storage type grain-doped instant noodles is characterized in that: the normal-temperature storage type grain-doped instant noodles comprise the following raw materials in parts by weight: 60-80 parts of wheat flour, 10-20 parts of corn flour, 10-20 parts of mung bean powder, 10-20 parts of buckwheat flour, 5-10 parts of edible oil, 1-2 parts of alkali, 2-4 parts of edible salt, 10-20 parts of additive vegetable and 500 parts of water 300;

the production method of the normal-temperature storage type grain-doped instant noodles comprises the following steps:

step one, adding wheat flour, corn flour, mung bean flour and buckwheat flour into a basin for mixing to obtain mixed flour, adding alkali, one third of edible salt and one tenth of water after mixing is finished, and kneading the mixed flour into dough;

step two, adding the dough obtained in the step one into a noodle maker, extruding and making into noodles;

adding seven tenths of water into a pot, adding the noodles prepared in the step two into the water when the water temperature reaches 95-99 ℃, boiling for 8-10min at the temperature of 100 ℃, curing, fishing out the noodles after the curing is finished, adding the noodles into the remaining two tenths of water, cooling and carrying out secondary rehydration, so that the water absorption ratio of the noodles reaches 1.2-1.4 times;

opening a side door (11) of the discrete mixer, putting the noodles subjected to curing and secondary rehydration in the step three into a mixing cavity (12), placing the noodles on a partition plate (15), closing the side door (11), opening a sealing cover (31), adding edible oil accounting for 1.5-5% of the weight of the noodles, pouring the edible oil into the mixing cavity (12) from an oil inlet component (3), starting a rotating motor (16) of the discrete mixer after the edible oil is added, vibrating the mixing cavity (12) to disperse the noodles and the edible oil in the mixing cavity, and obtaining the oil noodles after the dispersion is finished;

step five, in the dispersing process, curing and bacterium reduction treatment is carried out on the added vegetables at the temperature of 95-100 ℃, the duration time is 5-10min, and after curing and bacterium reduction are finished, the remaining two thirds of edible salt is added into the added vegetables for mixing and seasoning;

step six, after the noodles are separated and the stagnation is removed, a rotating motor (16) of the discrete mixing machine is closed, a side door (11) is opened, the added dishes processed in the step five are placed in a mixing cavity (12), the side door (11) is closed, the rotating motor (16) is restarted, the added dishes and the fried dough noodles are mixed in the mixing cavity (12), and finished noodles are obtained after the mixing is finished;

and step seven, opening a side door (11) of the discrete mixer, taking out the partition plate (15), taking out the finished noodles obtained in the step six, sterilizing the finished noodles at the temperature of 62-65 ℃ for 30min, adding the sterilized finished noodles into a packaging bag, vacuumizing the packaging bag, and sealing to obtain the normal-temperature storage type grain-doped instant noodles.

2. The method for producing the normal-temperature storage type grain-doped instant noodles according to claim 1, which is characterized in that: the additive vegetable is one or more of Chinese cabbage, herba Coriandri, fructus Lycopersici Esculenti, broccoli, herba Spinaciae and dried bean curd mixed at any ratio.

3. The method for producing the normal-temperature storage type grain-doped instant noodles according to claim 1, which is characterized in that: the discrete mixer comprises a case (1), a base (2) and an oil inlet component (3), wherein the case (1) is located above the base (2), and the oil inlet component (3) penetrates through the top of the case (1) and extends into the case (1).

4. The method for producing the normal-temperature storage type grain-doped instant noodles according to claim 3, which is characterized in that: the cabinet (1) comprises a side door (11), a mixing cavity (12), a sliding groove (13), a filter screen (14), a partition plate (15), a rotating motor (16), a transmission rod (17), a transmission rod (18), a connecting bottom plate (19), a damping assembly (110), a damping assembly (111) and a supporting spring (112), wherein the side door (11) is positioned on the outer wall of the cabinet (1) and is connected with the outer wall of the cabinet (1) in an opening and closing manner, the mixing cavity (12) is positioned in the cabinet (1), the sliding groove (13) is matched with the side surface of the mixing cavity (12), one side of the sliding groove (13) is fixedly connected with the inner wall of the cabinet (1), the inside of the other side of the sliding groove (13) is connected with the outer surface of one side of the mixing cavity (12) in a sliding manner, the filter screen (14) is connected to the top end of the inside of the mixing cavity (12) in a sliding manner through a slot, and the partition, the inner wall sliding connection that baffle (15) passes through slot and hybrid chamber (12), the bottom surface fixed connection of rotating motor (16) and the bottom of quick-witted case (1) inner wall, the output shaft of rotating motor (16) and the one end fixed connection of transfer line (17), the other end of transfer line (17) rotates through the one end of pivot and transfer line two (18) to be connected, the other end of transfer line two (18) rotates through the pivot with the inside of being connected bottom plate (19) to be connected, connect bottom plate (19) fixed connection in the outer bottom surface of hybrid chamber (12), damping component one (110) and damping component two (111) are located the below of hybrid chamber (12), supporting spring (112) are equipped with two, and two supporting spring (112) are located the both sides below hybrid chamber (12) respectively, the upper end and the bottom fixed connection of hybrid chamber (12) of supporting spring (112), the bottom end of the supporting spring (112) is fixedly connected with the bottom of the inner wall of the case (1).

5. The method for producing the normal-temperature storage type grain-doped instant noodles according to claim 4, wherein the method comprises the following steps: shock-absorbing component (110) includes connecting rod (1101) and horizontal spring (1102), the one end of connecting rod (1101) is connected through pivot and the inside rotation of being connected bottom plate (19), the inside fixed connection of pivot and horizontal spring (1102) is passed through to the other end of connecting rod (1101), the bottom surface of horizontal spring (1102) and the bottom fixed connection of quick-witted case (1) inner wall, shock-absorbing component two (111) and shock-absorbing component (110) are the mirror image setting about the central axis of being connected bottom plate (19).

6. The method for producing the normal-temperature storage type grain-doped instant noodles according to claim 3, which is characterized in that: the base (2) comprises a damping spring (21) and an anti-skid pad (22), the upper end of the damping spring (21) is fixedly connected with the bottom of the case (1), and the anti-skid pad (22) is fixedly connected with the bottom of the base (2).

7. The method for producing the normal-temperature storage type grain-doped instant noodles according to claim 3, which is characterized in that: oil inlet subassembly (3) are including sealed lid (31), oil inlet pipe way (32) and branch liquid mouth (33), sealed lid (31) are connected through the upper end rotation of screw thread with oil inlet pipe way (32), divide liquid mouth (33) to be located the below of oil inlet pipe way (32), divide liquid mouth (33) and the inside intercommunication of oil inlet pipe way (32), divide liquid mouth (33) to be located the top of filter screen (14).

Technical Field

The invention relates to the technical field of instant noodle production processes, in particular to a production method of normal-temperature storage type grain-doped instant noodles.

Background

The instant noodles are instant noodles which can be eaten after being unpacked and heated, and the coarse cereals usually refer to grain and bean crops except five crops of rice, wheat, corn, soybean and potatoes. Mainly comprises the following steps: sorghum, millet, buckwheat (tartary buckwheat and tartary buckwheat), oat (hulless oat), barley, broom corn millet, broomcorn millet, coix seed, grain amaranth, kidney bean (kidney bean), mung bean, small bean (red bean and red bean), broad bean, pea, cowpea, lentil (lentil), black bean and the like. It features short growing period, small planting area, special planting area, low yield and rich nutrients.

The existing instant noodles are generally eaten by adding boiled water for soaking, on one hand, the instant noodles still have taste difference with the instant noodles, are easy to be pasted and rotten, and always have the dispute of whether preservatives are added, on the other hand, in the process of making the noodles, oil and vegetables are required to be uniformly added into the noodles, and the operation is generally carried out by using manpower at present, so that time and labor are wasted.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a production method of normal-temperature storage type grain-doped instant noodles, which is used for solving the problems that the existing instant noodles are required to be soaked with boiled water when being generally eaten, on one hand, the instant noodles are still different in taste from the instant noodles which are cooked immediately, are easy to be pasted and rotten, and whether preservatives are added exists all the time, and on the other hand, oil and vegetables are required to be uniformly added into the noodles in the noodle making process, so that the operation is generally carried out by manpower, and time and labor are wasted.

(II) technical scheme

In order to achieve the purpose, the invention is realized by the following technical scheme: a production method of normal-temperature storage type grain-doped instant noodles comprises the following raw materials in parts by weight: 60-80 parts of wheat flour, 10-20 parts of corn flour, 10-20 parts of mung bean powder, 10-20 parts of buckwheat flour, 5-10 parts of edible oil, 1-2 parts of alkali, 2-4 parts of edible salt, 10-20 parts of additive vegetable and 500 parts of water 300;

the production method of the normal-temperature storage type grain-doped instant noodles comprises the following steps:

step one, adding wheat flour, corn flour, mung bean flour and buckwheat flour into a basin for mixing to obtain mixed flour, adding alkali, one third of edible salt and one tenth of water after mixing is finished, and kneading the mixed flour into dough;

step two, adding the dough obtained in the step one into a noodle maker, extruding and making into noodles;

adding seven tenths of water into a pot, adding the noodles prepared in the step two into the water when the water temperature reaches 95-99 ℃, boiling for 8-10min at the temperature of 100 ℃, curing, fishing out the noodles after the curing is finished, adding the noodles into the remaining two tenths of water, cooling and carrying out secondary rehydration, so that the water absorption ratio of the noodles reaches 1.2-1.4 times;

opening a side door of the discrete mixer, putting the noodles subjected to curing and secondary rehydration in the step three into a mixing cavity, putting the noodles on a partition plate, closing the side door, opening a sealing cover, adding edible oil accounting for 1.5-5% of the weight of the noodles, pouring the edible oil into the mixing cavity from an oil inlet assembly, starting a rotating motor of the discrete mixer after the addition is finished, vibrating the mixing cavity to disperse the noodles and the edible oil in the mixing cavity, and obtaining the oil noodles after the dispersion is finished;

step five, in the dispersing process, curing and bacterium reduction treatment is carried out on the added vegetables at the temperature of 95-100 ℃, the duration time is 5-10min, and after curing and bacterium reduction are finished, the remaining two thirds of edible salt is added into the added vegetables for mixing and seasoning;

step six, after the noodles are separated and the noodles are scattered, closing a rotating motor of the discrete mixing machine, opening a side door, placing the added dishes processed in the step five into a mixing cavity, closing the side door, restarting the rotating motor, mixing the added dishes with the noodles in the mixing cavity, and obtaining finished noodles after the mixing is finished;

and step seven, opening a side door of the discrete mixer, taking out the partition plate, taking out the finished noodles obtained in the step six, sterilizing the finished noodles at the temperature of 62-65 ℃ for 30min, adding the sterilized finished noodles into a packaging bag, vacuumizing the packaging bag, and sealing to obtain the normal-temperature storage type grain-doped instant noodles.

Further, the additive vegetable is one or more of pakchoi, caraway, tomato, broccoli, spinach and dried bean curd mixed according to any proportion.

Furthermore, the discrete mixer in the fourth, sixth and seventh steps comprises a case, a base and an oil inlet component, wherein the case is positioned above the base, and the oil inlet component penetrates through the top of the case and extends into the case.

Further, the machine case comprises a side door, a mixing cavity, a sliding groove, a filter screen, a partition plate, a rotating motor, a first transmission rod, a second transmission rod, a connecting bottom plate, a first damping assembly, a second damping assembly and a supporting spring, wherein the side door is positioned on the outer wall of the machine case and is connected with the outer wall of the machine case in an opening and closing manner, the mixing cavity is positioned in the machine case, the sliding groove is matched with the side surface of the mixing cavity, one side of the sliding groove is fixedly connected with the inner wall of the machine case, the inside of the other side of the sliding groove is connected with the outer surface of one side of the mixing cavity in a sliding manner, the filter screen is connected with the top end inside the mixing cavity in a sliding manner through a slot, the partition plate is positioned at the bottom end inside the mixing cavity, the partition plate is connected with the inner wall of the mixing, the other end of the first transmission rod is rotatably connected with one end of the second transmission rod through a rotating shaft, the other end of the second transmission rod is rotatably connected with the inside of the connecting bottom plate through the rotating shaft, the connecting bottom plate is fixedly connected to the outer bottom surface of the mixing cavity, the first damping assembly and the second damping assembly are located below the mixing cavity, the two supporting springs are arranged and are respectively located on two sides of the lower portion of the mixing cavity, the upper ends of the supporting springs are fixedly connected with the bottom of the mixing cavity, and the bottom of the supporting springs is fixedly connected with the bottom of the inner wall of the case.

Further, damper one includes connecting rod and horizontal spring, the one end of connecting rod is connected with the inside rotation of connecting the bottom plate through the pivot, the other end of connecting rod is through the inside fixed connection of pivot and horizontal spring, the bottom surface of horizontal spring and quick-witted incasement wall's bottom fixed connection, damper two is the mirror image setting with damper one about the central axis of connecting the bottom plate.

Further, the base comprises a damping spring and an anti-slip pad, the upper end of the damping spring is fixedly connected with the bottom of the case, and the anti-slip pad is fixedly connected with the bottom of the base.

Further, the oil inlet subassembly includes sealed lid, oil inlet pipe way and divides the liquid mouth, sealed lid passes through the screw thread and is connected with the upper end rotation of oil inlet pipe way, divide the liquid mouth to be located the below of oil inlet pipe way, divide the inside intercommunication of liquid mouth and oil inlet pipe way, divide the liquid mouth to be located the top of filter screen.

(III) advantageous effects

The invention provides a production method of normal-temperature storage type grain-doped instant noodles, which has the following beneficial effects compared with the prior art: during preparation, oil, vegetable and flour are mixed, so that the prepared noodles have better taste, two times of sterilization treatment and vacuum packaging are implemented, bacteria contained in the noodles and the vegetable are effectively reduced and killed, the storage time of the noodles and the vegetable is better prolonged, the noodles can be stored at normal temperature and can be eaten after being heated after being opened, a discrete mixer is used during preparation, when the discrete mixer works, the noodles which are subjected to curing and secondary rehydration are added into a mixing cavity, edible oil is added into the mixing cavity from an oil inlet component, the edible oil is dripped into the noodles of the mixing cavity from a liquid division port after entering an oil inlet pipeline, the liquid division port is arranged above the mixing cavity and is provided with a plurality of liquid division ports, so that the oil is dripped onto the noodles more uniformly, then the mixing cavity vibrates up and down in a chute, the noodles and the oil are fully mixed, after the mixing is finished, the prepared vegetable is added into the mixing cavity, a rotating motor is restarted, so that the noodles and the vegetable are, the flour rape mixes and goes on in an equipment, and divide the liquid mouth to set up the filter screen down, magazine pollution has been reduced, and need not be artifical basically, save time, raise the efficiency, it foams to have effectively solved current instant noodle and generally eaten time need add the boiling water bubble, still there is the taste difference with instant noodle of cooking promptly on the one hand, easily paste easily rotten, and whether have the dispute of adding antiseptic always, on the other hand need be with oil and the even joining face of dish at the in-process of noodle preparation, now generally use the manpower to carry out this operation, the problem of wasting time and energy.

Drawings

FIG. 1 is a front view of the discrete mixer of the present invention;

FIG. 2 is a cross-sectional view of the discrete mixer of the present invention;

fig. 3 is an enlarged schematic view of a portion a in fig. 2.

In the figure, 1, a chassis; 11. a side door; 12. a mixing chamber; 13. a chute; 14. filtering with a screen; 15. a partition plate; 16. rotating the motor; 17. a first transmission rod; 18. a second transmission rod; 19. connecting the bottom plate; 110. a first damping component; 1101. a connecting rod; 1102. a lateral spring; 111. a second damping component; 112. a support spring; 2. a base; 21. a damping spring; 22. a non-slip mat; 3. an oil inlet assembly; 31. a sealing cover; 32. an oil inlet pipeline; 33. a liquid separation port.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

Referring to fig. 1-3, a method for producing normal temperature storage type instant noodles with grain mixture comprises:

the normal-temperature storage type grain-doped instant noodles comprise the following raw materials in parts by weight: 60 parts of wheat flour, 10 parts of corn flour, 10 parts of mung bean flour, 10 parts of buckwheat flour, 5 parts of edible oil, 1 part of alkali, 2 parts of edible salt, 10 parts of additive vegetable and 300 parts of water;

the production method of the normal-temperature storage type grain-doped instant noodles comprises the following steps:

step one, adding wheat flour, corn flour, mung bean flour and buckwheat flour into a basin for mixing to obtain mixed flour, adding alkali, one third of edible salt and one tenth of water after mixing is finished, and kneading the mixed flour into dough;

step two, adding the dough obtained in the step one into a noodle maker, extruding and making into noodles;

adding seven tenths of water into a pot, adding the noodles prepared in the step two into the water when the water temperature reaches 95 ℃, boiling for 8min at the temperature of 100 ℃, curing, fishing out the noodles after the curing is finished, adding the noodles into the rest two tenths of water, cooling and carrying out secondary rehydration, so that the water absorption ratio of the noodles reaches 1.2 times;

step four, opening a side door 11 of the discrete mixer, putting the noodles subjected to curing and secondary rehydration in the step three into a mixing cavity 12, putting the noodles on a partition plate 15, closing the side door 11, opening a sealing cover 31, then adding edible oil with the weight being 1.5% of the weight of the noodles, pouring the edible oil into the mixing cavity 12 from an oil inlet component, starting a rotating motor 16 of the discrete mixer after the addition is finished, vibrating the mixing cavity 12 to disperse the noodles and the edible oil in the mixing cavity, and obtaining the oil noodles after the dispersion is finished;

step five, in the dispersing process, curing and bacterium reduction treatment are carried out on the added dishes at the temperature of 95 ℃, the duration time is 5min, and after curing and bacterium reduction are finished, the remaining two thirds of edible salt is added into the added dishes to be mixed and seasoned;

step six, after the noodles are separated and the noodles are resolved, closing a rotating motor 16 of the discrete mixing machine, opening a side door 11, placing the added dishes processed in the step five in a mixing cavity 12, closing the side door 11, restarting the rotating motor 16, mixing the added dishes with the noodles in the mixing cavity 12, and obtaining finished noodles after the mixing is finished;

and step seven, opening a side door 11 of the discrete mixer, taking out the partition plate 15, taking out the finished noodles obtained in the step six, sterilizing the finished noodles at the temperature of 62 ℃ for 30min, adding the sterilized finished noodles into a packaging bag, vacuumizing the packaging bag, and sealing to obtain the normal-temperature storage type grain-doped instant noodles.

Wherein the additive vegetable is one or more of Chinese cabbage, caraway, tomato, broccoli, spinach and dried bean curd mixed according to any proportion.

Example 2

Referring to fig. 1-3, a method for producing normal temperature storage type instant noodles with grain mixture comprises:

the normal-temperature storage type grain-doped instant noodles comprise the following raw materials in parts by weight: 70 parts of wheat flour, 15 parts of corn flour, 15 parts of mung bean flour, 15 parts of buckwheat flour, 7.5 parts of edible oil, 1.5 parts of alkali, 3 parts of edible salt, 15 parts of additive vegetable and 400 parts of water;

the production method of the normal-temperature storage type grain-doped instant noodles comprises the following steps:

step one, adding wheat flour, corn flour, mung bean flour and buckwheat flour into a basin for mixing to obtain mixed flour, adding alkali, one third of edible salt and one tenth of water after mixing is finished, and kneading the mixed flour into dough;

step two, adding the dough obtained in the step one into a noodle maker, extruding and making into noodles;

adding seven tenths of water into a pot, adding the noodles prepared in the step two into the water when the water temperature reaches 97.5 ℃, boiling for 9min at the temperature of 100 ℃, curing, fishing out the noodles after the curing is finished, adding the noodles into the remaining two tenths of water, cooling and carrying out secondary rehydration, so that the water absorption ratio of the noodles reaches 1.3 times;

opening a side door 11 of the discrete mixer, putting the noodles subjected to curing and secondary rehydration in the step three into a mixing cavity 12, putting the noodles on a partition plate 15, closing the side door 11, opening a sealing cover 31, then adding edible oil with the weight being 3% of the weight of the noodles, pouring the edible oil into the mixing cavity 12 from an oil inlet component, starting a rotating motor 16 of the discrete mixer after the addition is finished, vibrating the mixing cavity 12 to disperse the noodles and the edible oil in the mixing cavity, and obtaining the oil noodles after the dispersion is finished;

step five, in the dispersing process, curing and bacterium reduction treatment is carried out on the added vegetables at the temperature of 97.5 ℃, the duration time is 7.5min, and after curing and bacterium reduction are finished, the remaining two thirds of edible salt is added into the added vegetables for mixing and seasoning;

step six, after the noodles are separated and the noodles are resolved, closing a rotating motor 16 of the discrete mixing machine, opening a side door 11, placing the added dishes processed in the step five in a mixing cavity 12, closing the side door 11, restarting the rotating motor 16, mixing the added dishes with the noodles in the mixing cavity 12, and obtaining finished noodles after the mixing is finished;

and step seven, opening a side door 11 of the discrete mixer, taking out the partition plate 15, taking out the finished noodles obtained in the step six, sterilizing the finished noodles at 63.5 ℃ for 30min, adding the sterilized finished noodles into a packaging bag, vacuumizing the packaging bag, and sealing to obtain the normal-temperature storage type grain-doped instant noodles.

Wherein the additive vegetable is one or more of Chinese cabbage, caraway, tomato, broccoli, spinach and dried bean curd mixed according to any proportion.

Example 3

Referring to fig. 1-3, a method for producing normal temperature storage type instant noodles with grain mixture comprises:

the normal-temperature storage type grain-doped instant noodles comprise the following raw materials in parts by weight: 80 parts of wheat flour, 20 parts of corn flour, 20 parts of mung bean flour, 20 parts of buckwheat flour, 10 parts of edible oil, 2 parts of alkali, 4 parts of edible salt, 20 parts of additive vegetable and 500 parts of water;

the production method of the normal-temperature storage type grain-doped instant noodles comprises the following steps:

step one, adding wheat flour, corn flour, mung bean flour and buckwheat flour into a basin for mixing to obtain mixed flour, adding alkali, one third of edible salt and one tenth of water after mixing is finished, and kneading the mixed flour into dough;

step two, adding the dough obtained in the step one into a noodle maker, extruding and making into noodles;

adding seven tenths of water into a pot, adding the noodles prepared in the step two into the water when the water temperature reaches 99 ℃, boiling for 10min at the temperature of 100 ℃, curing, fishing out the noodles after the curing is finished, adding the noodles into the rest two tenths of water, cooling and carrying out secondary rehydration, so that the water absorption ratio of the noodles reaches 1.4 times;

opening a side door 11 of the discrete mixer, putting the noodles subjected to curing and secondary rehydration in the step three into a mixing cavity 12, putting the noodles on a partition plate 15, closing the side door 11, opening a sealing cover 31, then adding edible oil with the weight being 5% of the weight of the noodles, pouring the edible oil into the mixing cavity 12 from an oil inlet component, starting a rotating motor 16 of the discrete mixer after the addition is finished, vibrating the mixing cavity 12 to disperse the noodles and the edible oil in the mixing cavity, and obtaining the oil noodles after the dispersion is finished;

step five, in the dispersing process, curing and bacterium reduction treatment are carried out on the added dishes at the temperature of 100 ℃, the duration time is 10min, and after curing and bacterium reduction are finished, the remaining two thirds of edible salt is added into the added dishes to be mixed and seasoned;

step six, after the noodles are separated and the noodles are resolved, closing a rotating motor 16 of the discrete mixing machine, opening a side door 11, placing the added dishes processed in the step five in a mixing cavity 12, closing the side door 11, restarting the rotating motor 16, mixing the added dishes with the noodles in the mixing cavity 12, and obtaining finished noodles after the mixing is finished;

and step seven, opening a side door 11 of the discrete mixer, taking out the partition plate 15, taking out the finished noodles obtained in the step six, sterilizing the finished noodles at the temperature of 65 ℃ for 30min, adding the sterilized finished noodles into a packaging bag, vacuumizing the packaging bag, and sealing to obtain the normal-temperature storage type grain-doped instant noodles.

Wherein the additive vegetable is one or more of Chinese cabbage, caraway, tomato, broccoli, spinach and dried bean curd mixed according to any proportion.

Referring to fig. 1-3, the discrete mixer in the fourth, sixth, and seventh steps includes a case 1, a base 2, and an oil inlet component 3, wherein the case 1 is located above the base 2, and the oil inlet component 3 penetrates through the top of the case 1 and extends into the case 1.

The machine case 1 comprises a side door 11, a mixing cavity 12, a sliding groove 13, a filter screen 14, a partition plate 15, a rotating motor 16, a first transmission rod 17, a second transmission rod 18, a connecting bottom plate 19, a first damping assembly 110, a second damping assembly 111 and a supporting spring 112, wherein the side door 11 is positioned on the outer wall of the machine case 1 and is connected with the outer wall of the machine case 1 in an opening and closing manner, the mixing cavity 12 is positioned in the machine case 1, the side surface of the mixing cavity 12 is matched with the side surface of the mixing cavity 12, one side of the sliding groove 13 is fixedly connected with the inner wall of the machine case 1, the inside of the other side of the sliding groove 13 is connected with the outer surface of one side of the mixing cavity 12 in a sliding manner, the filter screen 14 is connected with the top end inside the mixing cavity 12 in a slot sliding manner, the partition plate 15 is positioned at the bottom end inside the mixing cavity 12, the output shaft of the rotating motor 16 is fixedly connected with one end of a first transmission rod 17, the other end of the first transmission rod 17 is rotatably connected with one end of a second transmission rod 18 through a rotating shaft, the other end of the second transmission rod 18 is rotatably connected with the inside of a connecting bottom plate 19 through a rotating shaft, the connecting bottom plate 19 is fixedly connected with the outer bottom surface of the mixing cavity 12, the first damping component 110 and the second damping component 111 are located below the mixing cavity 12, two supporting springs 112 are arranged, the two supporting springs 112 are respectively located on two sides of the lower portion of the mixing cavity 12, the upper ends of the supporting springs 112 are fixedly connected with the bottom of the mixing cavity 12, and the bottom ends of the supporting springs 112 are fixedly connected with the bottom of the inner wall of the case.

The first damping assembly 110 comprises a connecting rod 1101 and a transverse spring 1102, one end of the connecting rod 1101 is rotatably connected with the inside of the connecting bottom plate 19 through a rotating shaft, the other end of the connecting rod 1101 is fixedly connected with the inside of the transverse spring 1102 through a rotating shaft, the bottom surface of the transverse spring 1102 is fixedly connected with the bottom of the inner wall of the case 1, and the second damping assembly 111 and the first damping assembly 110 are arranged in a mirror image mode about the central axis of the connecting bottom plate 19.

The base 2 comprises a damping spring 21 and an anti-skid pad 22, the upper end of the damping spring 21 is fixedly connected with the bottom of the case 1, and the anti-skid pad 22 is fixedly connected with the bottom of the base 2.

Oil inlet subassembly 3 is including sealed lid 31, oil inlet pipe way 32 and branch liquid mouth 33, sealed lid 31 is connected through the upper end rotation of screw thread with oil inlet pipe way 32, divide liquid mouth 33 to be located oil inlet pipe way 32's below, divide liquid mouth 33 and oil inlet pipe way 32's inside intercommunication, divide liquid mouth 33 to be located the top of filter screen 14.

And those not described in detail in this specification are well within the skill of those in the art.

The working principle is that when the noodle mixing device is used, the side door 11 is opened, noodles which are cured and rehydrated for the second time are added into the mixing cavity 12, the side door 11 is closed, the sealing cover 31 is opened, edible oil is added into the mixing cavity 12 from the oil inlet component 3, the edible oil enters the oil inlet pipeline 32 and then drops into the surface of the mixing cavity 12 from the liquid distribution port 33, then the sealing cover 31 is closed, the rotating motor 16 is started, the rotating motor 16 drives the transmission rod I17 to rotate, the transmission rod I17 drives the transmission rod II 18 to rotate, and further drives the mixing cavity 12 to move, the mixing cavity 12 vibrates up and down in the sliding groove 13 under the pulling of the damping component I110 and the damping component II 111, so that the noodles and the oil are fully mixed, after the mixing is finished, the side door 11 is opened again, prepared dishes are added into the mixing cavity 12, the rotating motor 16 is restarted after the side door 11 is closed, the, the separator 15 carrying the mixed noodles is removed and the remaining processing steps are performed.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.