CN103719710A - Cold-dispelling and deficiency-tonifying noodles and preparation method thereof - Google Patents
Cold-dispelling and deficiency-tonifying noodles and preparation method thereof Download PDFInfo
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- CN103719710A CN103719710A CN201310663408.2A CN201310663408A CN103719710A CN 103719710 A CN103719710 A CN 103719710A CN 201310663408 A CN201310663408 A CN 201310663408A CN 103719710 A CN103719710 A CN 103719710A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000007189 Oryza longistaminata Nutrition 0.000 claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 11
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 11
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 11
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 11
- 235000020232 peanut Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims abstract description 7
- 240000008867 Capsella bursa-pastoris Species 0.000 claims abstract description 7
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 claims abstract description 7
- 241000233866 Fungi Species 0.000 claims abstract description 7
- 244000292697 Polygonum aviculare Species 0.000 claims abstract description 7
- 235000006386 Polygonum aviculare Nutrition 0.000 claims abstract description 7
- 240000003152 Rhus chinensis Species 0.000 claims abstract description 7
- 235000014220 Rhus chinensis Nutrition 0.000 claims abstract description 7
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 235000007199 Panicum miliaceum Nutrition 0.000 claims description 8
- 244000022185 broomcorn panic Species 0.000 claims description 8
- 241000383638 Allium nigrum Species 0.000 claims description 6
- 241001313855 Bletilla Species 0.000 claims description 6
- 241001164374 Calyx Species 0.000 claims description 6
- 241000488995 Comandra Species 0.000 claims description 6
- 235000011511 Diospyros Nutrition 0.000 claims description 6
- 244000236655 Diospyros kaki Species 0.000 claims description 6
- 240000008086 Echinocereus enneacanthus Species 0.000 claims description 6
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims description 6
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims description 6
- 241000510678 Falcaria vulgaris Species 0.000 claims description 6
- 241001313668 Goodyera Species 0.000 claims description 6
- 235000009815 Momordica Nutrition 0.000 claims description 6
- 241000218984 Momordica Species 0.000 claims description 6
- 241000208966 Polygala Species 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 239000013049 sediment Substances 0.000 claims description 6
- 239000010497 wheat germ oil Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 240000006063 Averrhoa carambola Species 0.000 claims description 3
- 235000010082 Averrhoa carambola Nutrition 0.000 claims description 3
- 235000019733 Fish meal Nutrition 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000004467 fishmeal Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 244000062793 Sorghum vulgare Species 0.000 abstract 3
- 235000019713 millet Nutrition 0.000 abstract 3
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 241000370064 Goodyera repens Species 0.000 abstract 1
- 241000758791 Juglandaceae Species 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000020234 walnut Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
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- 235000011888 snacks Nutrition 0.000 description 1
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- 210000001779 taste bud Anatomy 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses cold-dispelling and deficiency-tonifying noodles and a preparation method thereof. The cold-dispelling and deficiency-tonifying noodles comprise the following raw materials in parts by weight: 60-70 parts of wheat flour, 30-40 parts of peanut kernels, 30-40 parts of husked millet, 15-20 parts of red rice, 1-2 parts of hairy knotweed herb or roots, 2-3 parts of tall rattlesnake plantain herb, 1-2 parts of radix ophiopogonis, 1-2 parts of Chinese gall, 20-30 parts of walnuts, 18-22 parts of red dates, 20-25 parts of florists chrysanthemum seedlings, 20-24 parts of capsella bursa-pastoris, 12-16 parts of egg yolk, 12-14 parts of black fungus, 1-2 parts of a food modifying agent and defined amount of water. The noodles provided by the invention adopt the wheat flour, peanut kernels and husked millet as main raw materials, wherein the peanut kernels have the effects of reducing cholesterol, maintaining beauty and keeping young, combating aging, preventing tumors, coagulating blood and stopping bleeding, promoting growth and enhancing memory; the husked millet has the effects of tonifying middle-Jiao and Qi, benefitting spleen and harmonizing stomach, soothing nerves and helping sleep, checking diarrhea and blacking hair; the red rice has the effects of reducing blood press, reducing blood fat, replenishing blood, relieving fatigue and preventing cancer; the red dates have the effects of tonifying deficiency and Qi, nourishing blood for tranquillization, strengthening spleen and stomach and the like.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly the one qi-restoratives noodles and preparation method thereof of dispeling cold.
Background technology
people's life style constantly changes, diet also emerges in an endless stream, each local snack cuisines constantly change one and meet the pursuit of people for cuisines and taste bud, and the middle ancient times, we can find so far, noodles are since being born, be subject to liking and pursuing of people always, constantly turn over old making new advances, nowadays, noodles on market are also varied, meet the taste that consumer is different and pursue.But the noodles on existing market mostly formula are single, not only can not meet the requirement that people suit one's taste, and nutritional labeling is single, the producer also having often adds a large amount of anticorrisive agents and other chemical compositions increase the mouthfeel of noodles and extend guaranteeing the quality the time of noodles in product, eats and can bring very large harmful effect to consumer's health for a long time.Noodles of the present invention, the noodles that adopt natural food materials with health role and Chinese herbal medicine to make as raw material, edible for a long time, can play good health care curative effect, be the good merchantable brand of diet-therapy health-preserving.
Summary of the invention
The present invention has made up the deficiencies in the prior art, and the one qi-restoratives noodles and preparation method thereof of dispeling cold are provided.
Technical scheme of the present invention is as follows:
Noodles are made by the raw material of following weight portion: flour 60-70, shelled peanut 30-40, milled glutinous broomcorn millet 30-40, red rice 15-20, hairy knotweed herb or root 1-2, tall rattlesnake plantain herb 2-3, very little winter 1-2, Chinese gall 1-2, English walnut 20-30, red date 18-22, florists chrysanthemum seedling 20-25, shepherd's purse 20-24, yolk 12-16, black fungus 12-14, food improver 1-2, water are appropriate;
Described food improver is made by the raw material of following weight portion: green soya bean 30-40, tuna 20-30, Sakyamuni fruit 20-25, black garlic 15-20, pitaya peel 10-15, longleaf bastardtoadflax herb 4-5, calyx and receptacle of a persimmon 5-6, grosvenor momordica leaf 3-4, caulis bambusae in taenian 3-4, forestry greenstar root 4-5, Japanese polygala 5-6, bletilla 5-6, wheat-germ oil 1-2, water are appropriate; Preparation method adds suitable quantity of water to decoct 1-2 hour longleaf bastardtoadflax herb, the calyx and receptacle of a persimmon, grosvenor momordica leaf, caulis bambusae in taenian, forestry greenstar root, Japanese polygala, bletilla, filters sediment, then boils rear grinding pulping with green soya bean Hybrid Heating; Black garlic, pitaya peel are dried and pulverized, add after wheat-germ oil and tuna mixing and stirring, put into food steamer and cook, dry, pulverize; The pulp of getting Sakyamuni fruit is broken into fruit juice; The green soya bean slurry of gained, fish meal, fruit juice and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and obtains.
The concrete steps of the preparation of described noodles are as follows:
(1) shelled peanut, milled glutinous broomcorn millet are added heating in suitable quantity of water boil, grind pulping, obtain coarse cereals slurry, standby;
(2) pulverize after red rice is fried to perfume (or spice), obtain red rice powder, standby;
(3) add suitable quantity of water to be polished into juice clean red date stoning and carambola pulp, add hairy knotweed herb or root, tall rattlesnake plantain herb, very little winter, Chinese gall slow fire boiling 1-2 hour, filter sediment, obtain decoction liquor, standby;
(4) florists chrysanthemum seedling, shepherd's purse are put into fiberizer and grind to form dish juice, standby;
(5) by pulverizing after black fungus oven dry, add yolk to stir, then mix with the coarse cereals slurry of step 1, the red rice powder of step 2, the decoction liquor of step 3, dish juice and other residual components of step 4, stir, be processed into noodles.
Beneficial effect of the present invention:
Noodles of the present invention, adopt flour, shelled peanut, milled glutinous broomcorn millet as main material, and shelled peanut has the effect that reduces cholesterol, beautifying face and moistering lotion, anti-aging, pre-preventing tumor, blood coagulation hemostasis, promotion growth, strengthens memory.Milled glutinous broomcorn millet has tonifying middle-Jiao and Qi, beneficial spleen and stomach, relieving mental strain and helping sleep, antidiarrheal, the black effect of sending out.That red rice has is hypotensive, reducing blood lipid, enrich blood, imitate the effect of the fatigue of releiving, anti-cancer.Red date has the effects such as qi-restoratives benefit gas, nourishing blood and tranquilization, strengthening the spleen and stomach.
Specific embodiments
Below in conjunction with the following specific embodiment, the present invention is described in further detail:
The raw material that takes following weight portion (kg) is made: flour 65, shelled peanut 35, milled glutinous broomcorn millet 35, red rice 17, hairy knotweed herb or root 1, tall rattlesnake plantain herb 2, very little winter 1, Chinese gall 1, English walnut 25, red date 20, florists chrysanthemum seedling 24, shepherd's purse 22, yolk 14, black fungus 13, food improver 1, water are appropriate;
Described food improver is made by the raw material of following weight portion (kg): green soya bean 35, tuna 25, Sakyamuni fruit 23, black garlic 17, pitaya peel 12, longleaf bastardtoadflax herb 4, the calyx and receptacle of a persimmon 5, grosvenor momordica leaf 3, caulis bambusae in taenian 4, forestry greenstar root 4, Japanese polygala 5, bletilla 5, wheat-germ oil 1, water are appropriate; Preparation method adds suitable quantity of water to decoct 1 hour longleaf bastardtoadflax herb, the calyx and receptacle of a persimmon, grosvenor momordica leaf, caulis bambusae in taenian, forestry greenstar root, Japanese polygala, bletilla, filters sediment, then boils rear grinding pulping with green soya bean Hybrid Heating; Black garlic, pitaya peel are dried and pulverized, add after wheat-germ oil and tuna mixing and stirring, put into food steamer and cook, dry, pulverize; The pulp of getting Sakyamuni fruit is broken into fruit juice; The green soya bean slurry of gained, fish meal, fruit juice and other residual components are mixed, and little fire boils, stirs 25 minutes, and cooling, spraying is dried, and obtains.
The preparation method's of described noodles concrete steps are as follows:
(1) shelled peanut, milled glutinous broomcorn millet are added heating in suitable quantity of water boil, grind pulping, obtain coarse cereals slurry, standby;
(2) pulverize after red rice is fried to perfume (or spice), obtain red rice powder, standby;
(3) red date is cleaned to stoning and carambola pulp and add suitable quantity of water to be polished into juice, add hairy knotweed herb or root, tall rattlesnake plantain herb, very little winter, Chinese gall slow fire boiling 1.5 hours, filter sediment, obtain decoction liquor, standby;
(4) florists chrysanthemum seedling, shepherd's purse are put into fiberizer and grind to form dish juice, standby;
(5) by pulverizing after black fungus oven dry, add yolk to stir, then mix with the coarse cereals slurry of step 1, the red rice powder of step 2, the decoction liquor of step 3, dish juice and other residual components of step 4, stir, be processed into noodles.
Claims (2)
1. the qi-restoratives noodles of dispeling cold, it is characterized in that, by the raw material of following weight portion, made: flour 60-70, shelled peanut 30-40, milled glutinous broomcorn millet 30-40, red rice 15-20, hairy knotweed herb or root 1-2, tall rattlesnake plantain herb 2-3, very little winter 1-2, Chinese gall 1-2, English walnut 20-30, red date 18-22, florists chrysanthemum seedling 20-25, shepherd's purse 20-24, yolk 12-16, black fungus 12-14, food improver 1-2, water are appropriate;
Described food improver is made by the raw material of following weight portion: green soya bean 30-40, tuna 20-30, Sakyamuni fruit 20-25, black garlic 15-20, pitaya peel 10-15, longleaf bastardtoadflax herb 4-5, calyx and receptacle of a persimmon 5-6, grosvenor momordica leaf 3-4, caulis bambusae in taenian 3-4, forestry greenstar root 4-5, Japanese polygala 5-6, bletilla 5-6, wheat-germ oil 1-2, water are appropriate; Preparation method adds suitable quantity of water to decoct 1-2 hour longleaf bastardtoadflax herb, the calyx and receptacle of a persimmon, grosvenor momordica leaf, caulis bambusae in taenian, forestry greenstar root, Japanese polygala, bletilla, filters sediment, then boils rear grinding pulping with green soya bean Hybrid Heating; Black garlic, pitaya peel are dried and pulverized, add after wheat-germ oil and tuna mixing and stirring, put into food steamer and cook, dry, pulverize; The pulp of getting Sakyamuni fruit is broken into fruit juice; The green soya bean slurry of gained, fish meal, fruit juice and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and obtains.
2. according to the qi-restoratives noodles of dispeling cold described in claims 1, it is characterized in that, preparation method's concrete steps are as follows:
(1) shelled peanut, milled glutinous broomcorn millet are added heating in suitable quantity of water boil, grind pulping, obtain coarse cereals slurry, standby;
(2) pulverize after red rice is fried to perfume (or spice), obtain red rice powder, standby;
(3) add suitable quantity of water to be polished into juice clean red date stoning and carambola pulp, add hairy knotweed herb or root, tall rattlesnake plantain herb, very little winter, Chinese gall slow fire boiling 1-2 hour, filter sediment, obtain decoction liquor, standby;
(4) florists chrysanthemum seedling, shepherd's purse are put into fiberizer and grind to form dish juice, standby;
(5) by pulverizing after black fungus oven dry, add yolk to stir, then mix with the coarse cereals slurry of step 1, the red rice powder of step 2, the decoction liquor of step 3, dish juice and other residual components of step 4, stir, be processed into noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310663408.2A CN103719710A (en) | 2013-12-10 | 2013-12-10 | Cold-dispelling and deficiency-tonifying noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310663408.2A CN103719710A (en) | 2013-12-10 | 2013-12-10 | Cold-dispelling and deficiency-tonifying noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719710A true CN103719710A (en) | 2014-04-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310663408.2A Pending CN103719710A (en) | 2013-12-10 | 2013-12-10 | Cold-dispelling and deficiency-tonifying noodles and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103719710A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489505A (en) * | 2015-01-09 | 2015-04-08 | 湖南裕湘食品有限公司 | Coarse cereal noodles and preparation method thereof |
| CN110338414A (en) * | 2018-04-07 | 2019-10-18 | 陕西彬翔农业科技有限公司 | A kind of production method of shepherd noodles |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178162A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Shepherd's purse noodles |
| CN102599419A (en) * | 2012-03-29 | 2012-07-25 | 牟思政 | Noodles and preparation method thereof |
| CN102669553A (en) * | 2012-05-04 | 2012-09-19 | 蓝照斓 | Millet health-care noodle |
| CN103340349A (en) * | 2013-07-22 | 2013-10-09 | 刘烨 | Preparation method of noodle mixed with vegetables |
| CN103355589A (en) * | 2013-04-07 | 2013-10-23 | 安徽玉龙制面食品有限责任公司 | Noodles containing frangipani and pigskin and capable of decreasing internal heat |
-
2013
- 2013-12-10 CN CN201310663408.2A patent/CN103719710A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178162A (en) * | 2010-11-25 | 2011-09-14 | 溧阳市白露山生态农业发展有限公司 | Shepherd's purse noodles |
| CN102599419A (en) * | 2012-03-29 | 2012-07-25 | 牟思政 | Noodles and preparation method thereof |
| CN102669553A (en) * | 2012-05-04 | 2012-09-19 | 蓝照斓 | Millet health-care noodle |
| CN103355589A (en) * | 2013-04-07 | 2013-10-23 | 安徽玉龙制面食品有限责任公司 | Noodles containing frangipani and pigskin and capable of decreasing internal heat |
| CN103340349A (en) * | 2013-07-22 | 2013-10-09 | 刘烨 | Preparation method of noodle mixed with vegetables |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489505A (en) * | 2015-01-09 | 2015-04-08 | 湖南裕湘食品有限公司 | Coarse cereal noodles and preparation method thereof |
| CN110338414A (en) * | 2018-04-07 | 2019-10-18 | 陕西彬翔农业科技有限公司 | A kind of production method of shepherd noodles |
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Application publication date: 20140416 |