CN105918842A - Cedronella-fish roe skin-moistening noodle and preparation method thereof - Google Patents
Cedronella-fish roe skin-moistening noodle and preparation method thereof Download PDFInfo
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- CN105918842A CN105918842A CN201610271736.1A CN201610271736A CN105918842A CN 105918842 A CN105918842 A CN 105918842A CN 201610271736 A CN201610271736 A CN 201610271736A CN 105918842 A CN105918842 A CN 105918842A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 34
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 34
- 241000251468 Actinopterygii Species 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 17
- 108010068370 Glutens Proteins 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 8
- 239000003814 drug Substances 0.000 claims abstract description 8
- 108090000526 Papain Proteins 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000021329 brown rice Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- 235000019834 papain Nutrition 0.000 claims abstract description 7
- 229940055729 papain Drugs 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 5
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 5
- 241000158704 Monopterus albus Species 0.000 claims description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
- 150000001412 amines Chemical class 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 244000010000 Hovenia dulcis Species 0.000 claims description 7
- 235000008584 Hovenia dulcis Nutrition 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 230000035764 nutrition Effects 0.000 claims description 7
- 235000019890 Amylum Nutrition 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 229940036811 bone meal Drugs 0.000 claims description 5
- 239000002374 bone meal Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000014593 oils and fats Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000001384 succinic acid Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 229940079593 drug Drugs 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000010955 Hovenia acerba Nutrition 0.000 abstract 2
- 241001533134 Hovenia acerba Species 0.000 abstract 2
- 241000830535 Ligustrum lucidum Species 0.000 abstract 2
- 240000002853 Nelumbo nucifera Species 0.000 abstract 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 1
- 241001208462 Ophisternon bengalense Species 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 8
- 235000021307 Triticum Nutrition 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 8
- 235000001014 amino acid Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000004853 protein function Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention discloses a cedronella-fish roe skin-moistening noodle. The cedronella-fish roe skin-moistening noodle is prepared from 300-350 parts by weight of flour, 30-33 parts by weight of gluten powder, 9-20 parts by weight of pollen, 13-16 parts by weight of corn seed peel dietary fibers, 28-35 parts by weight of ricefield eel bones, 5-6 parts by weight of lotus root starch, 10-18 parts by weight of brown rice, 15-15.5 parts by weight of longan, 26-27 parts by weight of fish roe, 2-2.7 parts by weight of glossy privet fruits, 1.8-2.2 parts by weight of seeds of Hovenia acerba Lindl., 1.4-1.5 parts by weight of lemon-grass and a proper amount of table salt and papain. The cedronella-fish roe skin-moistening noodle has a delicious and soft taste, has good toughness and elasticity and contains edible drugs such as glossy privet fruits, seeds of Hovenia acerba Lindl. and lemon-grass so that the cedronella-fish roe skin-moistening noodle has health effects of tonifying liver and kidney, blackening hair and improving eyesight, tonifying spleen and stomach and moistening skin.
Description
Technical field
The present invention relates to noodles technical field, particularly relate to a kind of lemon grass (Cymbopogon citratus) fish roe skin moistening face and preparation method thereof.
Background technology
The essence of protein function characteristic is closely related with its physics and chemistry and architectural characteristic, and these characteristics include dividing of protein
Sub-size, shape, aminoacid composition, net charge distribution, hydrophobic group/hydrophilic group ratio and two grades/tri-grades/the tetra-of protein
Level structure arranges.Original wheat gluten protein dissolubility in water is poor, causes wheat gluten protein in food system
Application is restricted.This mainly due in wheat gluten protein containing more nonpolar amino acid side chain, as Pro,
Leu, Asn and Gln, promote glutenin and the molten egg of alcohol by interaction of hydrogen bond between these nonpolar amino acid side chains
White crosslinking.Acid deacylated tRNA amine is can to improve wheat gluten protein functional characteristic, widen the key technology of its range of application.
Monopterus albus (Zuiew) is the culinary art food materials that China is important, and Huaiyang famous dish " Ruandouchang fish " is exactly with Monopterus albus (Zuiew) for mainly making raw material,
One of principal item as Jiangsu Province's freshwater aquiculture, the annual consumption figure of Monopterus albus (Zuiew) is huge.According to statistics, Jiangsu Province annual Monopterus albus (Zuiew)
Consumption figure is more than ten thousand tons, and produced Monopterus albus (Zuiew) fishbone just has upper kiloton.These Monopterus albus (Zuiew) fishbones are directly thrown away usually used as garbage,
Or process to plant or feed factory with the cheapest price, cause the serious wasting of resources.Therefore, by Monopterus albus (Zuiew) fishbone
Carry out the developmental research of system, produce the product with broad mass market prospect, can effectively reduce the waste of Monopterus albus (Zuiew) resource,
Dramatically increase the added value of Monopterus albus (Zuiew).
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of lemon grass (Cymbopogon citratus) fish roe skin moistening face and preparation thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of lemon grass (Cymbopogon citratus) fish roe skin moistening face, is prepared by the raw materials in:
Flour 300-350, gluten meal 30-33, pollen 9-20, corn peel dietary fiber 13-16, Monopterus albus (Zuiew) fishbone 28-35, Amylum Nelumbinis Rhizomatis
5-6, brown rice 10-18, Arillus Longan 15-15.5, fish roe 26-27, Fructus Ligustri Lucidi 2-2.7, Japanese raisintree fruit 1.8-2.2, lemon grass (Cymbopogon citratus) 1.4-1.5,
Sal, papain are appropriate.
The preparation method in described a kind of lemon grass (Cymbopogon citratus) fish roe skin moistening face, comprises the following steps:
(1) Fructus Ligustri Lucidi, Japanese raisintree fruit, lemon grass (Cymbopogon citratus) are concentrated with after the flooding of 6-9 times amount, spray-dried obtain Chinese medicine powder；Dragon
Eye is placed in blender and stirs into paste, then mixes with fish roe and be placed in baking box drying；
(2) mix with Amylum Nelumbinis Rhizomatis after brown rice pulverizing to pour into and fry perfume in pot, and merge with Chinese medicine powder；
(3) Monopterus albus (Zuiew) fishbone is cut into the segment of about 2.5-3cm, removes oils and fats, be placed in vacuum freeze drier and be dried；
Then Monopterus albus (Zuiew) fishbone and step gained drying object are pulverized by Universalpulverizer, cross 30-40 mesh sieve, obtain nutrition yellow
Monopteri albi bone meal；
(4) taking volume ratio is the hydrochloric acid of 3-4:2-3:1-2:1-2, citric acid, succinic acid, acetic acid mixing, described concentration of hydrochloric acid
For 0.01-0.1mol/l, citric acid concentration be 0.02-0.04mol/l, succinic acid concentration be 0.04-0.06mol/l, acetic acid dense
Degree is 0.03-0.1mol/l, mixing and stirring；
(5) take gluten meal, join in 10-12 times of water, stir, add above-mentioned mixed acid solution, stand 6-8 under room temperature little
Time, it being placed in the retorts of 120-125 DEG C process 10-15 minute, discharging is cooled to 3-5 DEG C, is centrifuged in 9000-9600r/min
10-20 minute, obtain supernatant, by gained supernatant lyophilization, obtain deacylated tRNA amine egg albumen powder；
(6) take nutrition Monopterus albus (Zuiew) fishbone powder, deacylated tRNA amine egg albumen powder and suitable quantity of water, be configured to the Monopterus albus (Zuiew) fish that mass volume ratio is 3-4%
Bone meal suspension, adds papain, and enzyme addition is 7000-8000U/g, adjusts pH value 5.5-5.8, then is placed in 59-60
Under DEG C environment, vibration hydrolysis 4.1-4.5h；
(7) after above-mentioned steps gained enzymolysis solution being carried out enzyme denaturing, more centrifugal 14-it is placed in 3000-3500r/min centrifuge
15min, takes supernatant；
(8) by flour, pollen, corn peel dietary fiber, step (7) gained supernatant and remain each material mixing after convert suitable
Synthesize dough after amount water, prepare noodles according still further to traditional handicraft, to obtain final product.
The invention have the advantage that the organic acid deacylated tRNA amine produced in present invention process keeps and to improve noodles main material little
The lysine content of wheat mucedin, organic acid deacylated tRNA amine promotes wheat gluten protein essential amino acids dissolution, effectively protects
Hold and improve the nutritive peculiarity of wheat gluten protein；And through the deacylated tRNA amine of deacylated tRNA amine, there is after enzymolysis higher delicate flavour
And saline taste, in its free amino acid fresh and sweet taste amino acid ratio increase, the amino acid whose ratio of bitterness reduce, dissociate simultaneously must
Must increase by amino acid content, therefore, damp and hot organic acid deacylated tRNA amine can promote local flavor and the nutriture value of wheat gluten protein enzymolysis solution
Value.
The present invention makes full use of waste resource, by modern biotechnology, Monopterus albus (Zuiew) fishbone is carried out enzymolysis, obtains having relatively
The Monopterus albus (Zuiew) fishbone polypeptide of high anti-oxidation activity, is favorably improved the nutritive value of noodles；Noodles add pollen and jade simultaneously
Rice dietary fiber, wherein Pollen Maydis is rich in having high content of protein matter, abundant aminoacid and can directly be inhaled by human body in a large number
The free fatty received, enriches the nutrition of noodles greatly.
Entrance perfume (or spice) of the present invention is soft, does not the most lose chewiness, good springiness, has been also added with the food medicines such as Fructus Ligustri Lucidi, Japanese raisintree fruit, lemon grass (Cymbopogon citratus)
Material, richness has given liver and kidney tonifying of the present invention, crow must improving eyesight, spleen-and-stomach-invigorating, the health-care effect of skin care.
Detailed description of the invention
A kind of lemon grass (Cymbopogon citratus) fish roe skin moistening face, is prepared by the raw materials in:
Flour 300, gluten meal 30, pollen 9, corn peel dietary fiber 13, Monopterus albus (Zuiew) fishbone 28, Amylum Nelumbinis Rhizomatis 5, brown rice 10, Arillus Longan 15,
Fish roe 26, Fructus Ligustri Lucidi 2, Japanese raisintree fruit 1.8, lemon grass (Cymbopogon citratus) 1.4, Sal, papain are appropriate.
The preparation method in described a kind of lemon grass (Cymbopogon citratus) fish roe skin moistening face, comprises the following steps:
(1) Fructus Ligustri Lucidi, Japanese raisintree fruit, lemon grass (Cymbopogon citratus) are concentrated with after the flooding of 6 times amount, spray-dried obtain Chinese medicine powder；Arillus Longan
It is placed in blender and stirs into paste, then mix with fish roe and be placed in baking box drying；
(2) mix with Amylum Nelumbinis Rhizomatis after brown rice pulverizing to pour into and fry perfume in pot, and merge with Chinese medicine powder；
(3) Monopterus albus (Zuiew) fishbone is cut into the segment of about 2.5cm, removes oils and fats, be placed in vacuum freeze drier and be dried；So
After Monopterus albus (Zuiew) fishbone and step gained drying object are pulverized by Universalpulverizer, cross 30 mesh sieves, obtain nutrition Monopterus albus (Zuiew) fish
Bone meal；
(4) taking volume ratio is the hydrochloric acid of 3:2:1:1, citric acid, succinic acid, acetic acid mixing, and described concentration of hydrochloric acid is
0.01mol/l, citric acid concentration are 0.02mol/l, succinic acid concentration is 0.04mol/l, acetate concentration is 0.03mol/l, mixed
Conjunction stirs；
(5) take gluten meal, join in 10 times of water, stir, add above-mentioned mixed acid solution, stand 6 hours under room temperature, put
Processing 10 minutes in the retorts of 120 DEG C, discharging is cooled to 3 DEG C, is centrifuged 10 minutes in 9000r/min, obtains supernatant, by institute
Obtain supernatant lyophilization, obtain deacylated tRNA amine egg albumen powder；
(6) take nutrition Monopterus albus (Zuiew) fishbone powder, deacylated tRNA amine egg albumen powder and suitable quantity of water, be configured to the Monopterus albus (Zuiew) fishbone that mass volume ratio is 3%
Powder suspension, adds papain, and enzyme addition is 7000U/g, adjusts pH value 5.5, then is placed under 59 DEG C of environment, and vibrate water
Solve 4.1h；
(7) after above-mentioned steps gained enzymolysis solution being carried out enzyme denaturing, then it is placed in 3000r/min centrifuge centrifugal 14min, takes supernatant
Liquid；
(8) by flour, pollen, corn peel dietary fiber, step (7) gained supernatant and remain each material mixing after convert suitable
Synthesize dough after amount water, prepare noodles according still further to traditional handicraft, to obtain final product.
Claims (2)
1. a lemon grass (Cymbopogon citratus) fish roe skin moistening face, it is characterised in that be prepared by the raw materials in:
Flour 300-350, gluten meal 30-33, pollen 9-20, corn peel dietary fiber 13-16, Monopterus albus (Zuiew) fishbone 28-35, Amylum Nelumbinis Rhizomatis
5-6, brown rice 10-18, Arillus Longan 15-15.5, fish roe 26-27, Fructus Ligustri Lucidi 2-2.7, Japanese raisintree fruit 1.8-2.2, lemon grass (Cymbopogon citratus) 1.4-1.5,
Sal, papain are appropriate.
The preparation method in a kind of lemon grass (Cymbopogon citratus) fish roe skin moistening face the most as claimed in claim 1, it is characterised in that comprise the following steps:
(1) Fructus Ligustri Lucidi, Japanese raisintree fruit, lemon grass (Cymbopogon citratus) are concentrated with after the flooding of 6-9 times amount, spray-dried obtain Chinese medicine powder；Dragon
Eye is placed in blender and stirs into paste, then mixes with fish roe and be placed in baking box drying；
(2) mix with Amylum Nelumbinis Rhizomatis after brown rice pulverizing to pour into and fry perfume in pot, and merge with Chinese medicine powder；
(3) Monopterus albus (Zuiew) fishbone is cut into the segment of about 2.5-3cm, removes oils and fats, be placed in vacuum freeze drier and be dried；
Then Monopterus albus (Zuiew) fishbone and step gained drying object are pulverized by Universalpulverizer, cross 30-40 mesh sieve, obtain nutrition yellow
Monopteri albi bone meal；
(4) taking volume ratio is the hydrochloric acid of 3-4:2-3:1-2:1-2, citric acid, succinic acid, acetic acid mixing, described concentration of hydrochloric acid
For 0.01-0.1mol/l, citric acid concentration be 0.02-0.04mol/l, succinic acid concentration be 0.04-0.06mol/l, acetic acid dense
Degree is 0.03-0.1mol/l, mixing and stirring；
(5) take gluten meal, join in 10-12 times of water, stir, add above-mentioned mixed acid solution, stand 6-8 under room temperature little
Time, it being placed in the retorts of 120-125 DEG C process 10-15 minute, discharging is cooled to 3-5 DEG C, is centrifuged in 9000-9600r/min
10-20 minute, obtain supernatant, by gained supernatant lyophilization, obtain deacylated tRNA amine egg albumen powder；
(6) take nutrition Monopterus albus (Zuiew) fishbone powder, deacylated tRNA amine egg albumen powder and suitable quantity of water, be configured to the Monopterus albus (Zuiew) fish that mass volume ratio is 3-4%
Bone meal suspension, adds papain, and enzyme addition is 7000-8000U/g, adjusts pH value 5.5-5.8, then is placed in 59-60
Under DEG C environment, vibration hydrolysis 4.1-4.5h；
(7) after above-mentioned steps gained enzymolysis solution being carried out enzyme denaturing, more centrifugal 14-it is placed in 3000-3500r/min centrifuge
15min, takes supernatant；
(8) by flour, pollen, corn peel dietary fiber, step (7) gained supernatant and remain each material mixing after convert suitable
Synthesize dough after amount water, prepare noodles according still further to traditional handicraft, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610271736.1A CN105918842A (en) | 2016-04-28 | 2016-04-28 | Cedronella-fish roe skin-moistening noodle and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610271736.1A CN105918842A (en) | 2016-04-28 | 2016-04-28 | Cedronella-fish roe skin-moistening noodle and preparation method thereof |
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| CN105918842A true CN105918842A (en) | 2016-09-07 |
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| CN201610271736.1A Pending CN105918842A (en) | 2016-04-28 | 2016-04-28 | Cedronella-fish roe skin-moistening noodle and preparation method thereof |
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|---|---|---|---|---|
| CN103704603A (en) * | 2013-12-13 | 2014-04-09 | 田世伟 | Noodle suitable for diabetes patients and preparation method thereof |
| CN104000094A (en) * | 2014-05-15 | 2014-08-27 | 张振兴 | Making method of cod flavor noodle for babies |
| CN104982819A (en) * | 2015-06-05 | 2015-10-21 | 安徽猛牛食品有限公司 | Fresh-shrimp fish-plate instant noodle and preparation method thereof |
| CN105455001A (en) * | 2015-12-07 | 2016-04-06 | 许菲 | Eel bone, barbary wolfberry and water spinach juice noodles and preparation method thereof |
-
2016
- 2016-04-28 CN CN201610271736.1A patent/CN105918842A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704603A (en) * | 2013-12-13 | 2014-04-09 | 田世伟 | Noodle suitable for diabetes patients and preparation method thereof |
| CN104000094A (en) * | 2014-05-15 | 2014-08-27 | 张振兴 | Making method of cod flavor noodle for babies |
| CN104982819A (en) * | 2015-06-05 | 2015-10-21 | 安徽猛牛食品有限公司 | Fresh-shrimp fish-plate instant noodle and preparation method thereof |
| CN105455001A (en) * | 2015-12-07 | 2016-04-06 | 许菲 | Eel bone, barbary wolfberry and water spinach juice noodles and preparation method thereof |
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