CN106666398A - Poria cocos and gastrodiae rhizoma noodle - Google Patents
Poria cocos and gastrodiae rhizoma noodle Download PDFInfo
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- CN106666398A CN106666398A CN201611184002.6A CN201611184002A CN106666398A CN 106666398 A CN106666398 A CN 106666398A CN 201611184002 A CN201611184002 A CN 201611184002A CN 106666398 A CN106666398 A CN 106666398A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 17
- 235000008599 Poria cocos Nutrition 0.000 title abstract 6
- 241001619444 Wolfiporia cocos Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 55
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims abstract description 37
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 235000003143 Panax notoginseng Nutrition 0.000 claims abstract description 21
- 241000180649 Panax notoginseng Species 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 16
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 235000000832 Ayote Nutrition 0.000 claims abstract description 11
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 11
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 11
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 11
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 11
- 238000000926 separation method Methods 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims abstract description 3
- 230000008569 process Effects 0.000 claims abstract description 3
- 241000305492 Gastrodia Species 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 7
- 239000003814 drug Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 229940079593 drug Drugs 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims 1
- 239000000706 filtrate Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 230000036039 immunity Effects 0.000 abstract description 3
- 238000001914 filtration Methods 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 244000197580 Poria cocos Species 0.000 abstract 5
- 238000004898 kneading Methods 0.000 abstract 3
- 240000002853 Nelumbo nucifera Species 0.000 abstract 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 238000005360 mashing Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 206010010904 Convulsion Diseases 0.000 description 1
- 208000020401 Depressive disease Diseases 0.000 description 1
- PUQSUZTXKPLAPR-UJPOAAIJSA-N Gastrodin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(CO)C=C1 PUQSUZTXKPLAPR-UJPOAAIJSA-N 0.000 description 1
- 206010019196 Head injury Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000019695 Migraine disease Diseases 0.000 description 1
- 206010029216 Nervousness Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000222341 Polyporaceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 208000001407 Vascular Headaches Diseases 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000036461 convulsion Effects 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 208000024732 dysthymic disease Diseases 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 206010027599 migraine Diseases 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000015238 neurotic disease Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000004304 visual acuity Effects 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 poria cocos and gastrodiae rhizoma noodle, which is prepared from the following raw materials in parts by mass: 100 to 120 parts of flour, 20 to 25 parts of buckwheat powder, 20 to 30 parts of poria cocos, 10 to 20 parts of pumpkin, 10 to 15 parts of rhizoma gastrodiae, 10 to 15 parts of fructus crataegi, 10 to 15 parts of lotus nut, 10 to 15 parts of folium mori, 8 to 10 radix parts of puerariae lobatae, 8 to 10 parts of radix saposhnikoviae, 1 to 3 parts of radix et rhizoma notoginseng and 0.5 to 2 parts of yeast powder. The poria cocos and gastrodiae rhizoma noodle is prepared by the following steps: impregnating, drying and crushing the poria cocos and the radix et rhizoma notoginseng, simultaneously mashing the pumpkin, mixing the rhizoma gastrodiae, the fructus crataegi, the lotus nut, the folium mori, the radix puerariae lobatae and the radix saposhnikoviae, performing solid-liquid separation respectively, mixing two decoction solutions, performing filtering and concentration to obtain clear paste, then mixing the flour, the buckwheat powder, the poria powder, the radix et rhizoma notoginseng powder and the yeast powder, adding water for dough kneading, adding an equal amount of clear paste and mashed pumpkin for three times in a dough kneading process, performing standing for fermentation after dough kneading is finished, and performing forming to obtain finished product noodles by virtue of a noodle maker. The poria cocos and rhizoma gastrodiae noodle is health food, tastes great, and has the effects of effectively keeping fit and enhancing the immunity of the organism, and the effects are better after long-term use.
Description
Technical field
The present invention relates to field of health care food, and in particular to a kind of Poria gastrodia tuber noodles.
Background technology
Poria, another name Poria, Poria, Poria, pine potato etc., are the Polyporaceae plants for colonizing in pinaster root, are one
Precious medicine-food two-purpose bacterium is planted, is exactly since ancient times the health food of integration of edible and medicinal herbs, the concern of people is constantly subjected to, rich in Poria
The multiple efficacies composition such as polysaccharide, with strengthening the spleen and stomach, inducing diuresis to remove edema, blood fat reducing, adjusts immunity of organism, defying age, antitumor, anti-prominent
The functions such as change；Ancients' Poria is called " god's medicine when four ", because its effect is widely, regardless of the four seasons, it is matched somebody with somebody with various medicines
5, no matter cold, temperature, wind, wet all diseases, can play its unique effects.
Rhizoma Gastrodiae eats for many years bacterium glass this plant raw for orchid family, and its tuber is used as medicine, and Main Ingredients and Appearance includes gastrodine and various dimensions
Raw element mineral and aminoacid etc..To neurasthenia, migraine, vascular headache, nervous headache, dizziness, senile dementia, height
Blood pressure, facial hemiparalysiss, numb limbs and tense tendons, infantile convulsion, epilepsy, combined external head injuries and depressive neurosiss etc. have significant curative effect,
Meanwhile, Rhizoma Gastrodiae can also strengthen the resolving power of nerve, keep the health of nerve.
At present, for the application of the medicine of said components is mainly based on simple powder, need through human body body
Digestion after can be absorbed so that its these preparation bioavailability is relatively low, in-convenience in use, work slow, need length
Phase takes, thus also having make food by these ingredients, to absorb to its effective ingredient in daily life, but
There is certain defect its formula, or mouthfeel is poor, or composition is excessively complicated, under causing absorption efficiency relatively low more.
The content of the invention
Technical problem solved by the invention is to provide a kind of Poria gastrodia tuber noodles, to solve above-mentioned technical background in
Defect.
Technical problem solved by the invention employs the following technical solutions to realize：
Poria gastrodia tuber noodles, including the raw material of following mass parts：
Flour：100 ~ 120 parts, Fagopyrum esculentum Moench powder：20 ~ 25 parts, Poria：20 ~ 30 parts, Fructus Cucurbitae moschatae：10 ~ 20 parts, Rhizoma Gastrodiae：10 ~ 15 parts, mountain
Short, bristly hair or beard：10 ~ 15 parts, Plumula Nelumbiniss：10 ~ 15 parts, Folium Mori：10 ~ 15 parts, Radix Puerariae：8 ~ 10 parts, Radix Saposhnikoviae：8 ~ 10 parts, Radix Notoginseng：1 ~ 3 part, yeast
Powder：0.5 ~ 2 part.
Its preferred mass part is：Flour：100 parts, Fagopyrum esculentum Moench powder：24 parts, Poria：24 parts, Fructus Cucurbitae moschatae：15 parts, Rhizoma Gastrodiae：12 parts,
Fructus Crataegi：12 parts, Plumula Nelumbiniss：12 parts, Folium Mori：12 parts, Radix Puerariae：9 parts, Radix Saposhnikoviae：9 parts, Radix Notoginseng：2 parts, yeast powder：1 part.
Its concrete preparation method is as follows：
1）Poria and Radix Notoginseng are processed, dried, then grinds that Poria is levigate with Radix Notoginseng with powder body, cross 80 ~ 100 mesh sieves, while will
Fructus Cucurbitae moschatae mud, both separate standby.
2）Rhizoma Gastrodiae, Fructus Crataegi, Plumula Nelumbiniss, Folium Mori, Radix Puerariae, the Radix Saposhnikoviae merging of formula proportion will be pressed, by every 500g medicines gross mass
The ratio for adding 5000 ~ 6000ml adds water, and small fire is turned after being then boiled by fire and decocts 2 ~ 3h, carries out solid-liquid separation, then adds again
Enter 2000 ~ 3000ml water, small fire is turned after being boiled by fire and decocts 1 ~ 2h, carry out merging decocting liquid twice after solid-liquid separation, filter, filter
Liquid is concentrated into the clear paste that density is 1.05~1.25.
3）To add water dough-making powder after flour, Fagopyrum esculentum Moench powder, Poria powder, Radix Notoginseng powder, yeast powder mixing, and points three during dough-making powder
Secondary equivalent add clear paste and minced pumpkin, face to become reconciled after standing for fermentation.
4）Molding in flour stranding machine is added to get product in the face after the completion of fermentation.
As the further improvement of above-mentioned steps：
The flour and Fagopyrum esculentum Moench powder are made of respectively flour and Semen Fagopyri Esculenti drying to be crushed to into 50 ~ 70 mesh to water content≤5%.
The Fructus Cucurbitae moschatae is peeling Fructus Cucurbitae moschatae, and it is in step 1）The detailed process of middle mud processed is first to steam in Fructus Cucurbitae moschatae, is being steamed
Mashed when completing and made minced pumpkin, it is described steam during steaming temperature be 100 ~ 120 DEG C, the time for steaming be 10 ~
15min。
The step 2）Middle decocting liquid is filtered when filtering with 50~70 mesh filter clothes.
Beneficial effect：The Poria gastrodia tuber noodles of the present invention are in good taste, there is light sweet taste, suitable for all ages, by adding in Poria
Plus Rhizoma Gastrodiae carries out mediation supplement, respective effect of component can be not only played, the cooperative effect of said components can be embodied again, be enhanced
Strengthen nutrition, defying age, growth promotion, prevention dyspepsia, effect of enhance immunity, beneficial to people receive and promoted
The absorption of effect composition.
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment one：
In this embodiment including the raw material of following components：
Flour：1100g, Fagopyrum esculentum Moench powder：240g, Poria：260g, Fructus Cucurbitae moschatae：180g, Rhizoma Gastrodiae：100g, Fructus Crataegi：100g, Plumula Nelumbiniss：
150g, Folium Mori：150g, Radix Puerariae：90g, Radix Saposhnikoviae：90g, Radix Notoginseng：20g, yeast powder：10g.
Wherein, Fructus Cucurbitae moschatae is peeling Fructus Cucurbitae moschatae, and flour and Fagopyrum esculentum Moench powder are water content 5%, and crosses the flour and Semen Fagopyri Esculenti of 70 mesh sieves
Powder.
During preparation, first Poria and Radix Notoginseng are processed, dried, both are distinguished into levigate with powder body mill, and cross 80 mesh sieves；Simultaneously
Fructus Cucurbitae moschatae steams 10min under 120 DEG C of temperature conditionss, is mashed when steaming and completing and makes minced pumpkin, after cooling with Poria,
Radix Notoginseng powder separates standby.
Put in crock after the Rhizoma Gastrodiae of above-mentioned mass ratio, Fructus Crataegi, Plumula Nelumbiniss, Folium Mori, Radix Puerariae, Radix Saposhnikoviae are merged, while past watt
7600ml water is added in tank, small fire is turned after being boiled by fire and is decocted 120min, then carry out solid-liquid separation, the medicinal residues after solid-liquid separation
In again plus 3400ml, small fire is turned after being boiled by fire and decocts 90min, decocting liquid twice is merged after solid-liquid separation, entered with 70 mesh filter clothes
Row filter liquor is concentrated into the clear paste that density is 1.15.
By the dough-making powder that adds water after the flour of aforementioned proportion, Fagopyrum esculentum Moench powder, Poria powder, Radix Notoginseng powder, yeast powder mixing, and in dough-making powder mistake
Standing for fermentation after in three times equivalent adds clear paste and minced pumpkin, face to become reconciled in journey, the face after the completion of fermentation is added in flour stranding machine
Molding gets product.
Embodiment two：
In this embodiment including the raw material of following components：
Flour：1000g, Fagopyrum esculentum Moench powder：240g, Poria：240g, Fructus Cucurbitae moschatae：150g, Rhizoma Gastrodiae：120g, Fructus Crataegi：120g, Plumula Nelumbiniss：
120g, Folium Mori：120g, Radix Puerariae：90g, Radix Saposhnikoviae：90g, Radix Notoginseng：20g, yeast powder：10g.
Wherein, Fructus Cucurbitae moschatae is peeling Fructus Cucurbitae moschatae, and flour and Fagopyrum esculentum Moench powder are water content 4%, and crosses the flour and Semen Fagopyri Esculenti of 60 mesh sieves
Powder.
During preparation, first Poria and Radix Notoginseng are processed, dried, both are distinguished into levigate with powder body mill, and cross 90 mesh sieves；Simultaneously
Fructus Cucurbitae moschatae steams 13min under 100 DEG C of temperature conditionss, is mashed when steaming and completing and makes minced pumpkin, after cooling with Poria,
Radix Notoginseng powder separates standby.
Put in crock after the Rhizoma Gastrodiae of above-mentioned mass ratio, Fructus Crataegi, Plumula Nelumbiniss, Folium Mori, Radix Puerariae, Radix Saposhnikoviae are merged, while past watt
7200ml water is added in tank, small fire is turned after being boiled by fire and is decocted 150min, then carry out solid-liquid separation, the medicinal residues after solid-liquid separation
In again plus 3300ml, small fire is turned after being boiled by fire and decocts 60min, decocting liquid twice is merged after solid-liquid separation, entered with 60 mesh filter clothes
Row filter liquor is concentrated into the clear paste that density is 1.20.
By the dough-making powder that adds water after the flour of aforementioned proportion, Fagopyrum esculentum Moench powder, Poria powder, Radix Notoginseng powder, yeast powder mixing, and in dough-making powder mistake
Standing for fermentation after in three times equivalent adds clear paste and minced pumpkin, face to become reconciled in journey, the face after the completion of fermentation is added in flour stranding machine
Molding gets product.
Ultimate principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not restricted to the described embodiments, the simply explanation described in above-described embodiment and description this
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Change and improvement is both fallen within scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (7)
1. Poria gastrodia tuber noodles, it is characterised in that including the raw material of following mass parts：Flour：100 ~ 120 parts, Fagopyrum esculentum Moench powder：20~
25 parts, Poria：20 ~ 30 parts, Fructus Cucurbitae moschatae：10 ~ 20 parts, Rhizoma Gastrodiae：10 ~ 15 parts, Fructus Crataegi：10 ~ 15 parts, Plumula Nelumbiniss：10 ~ 15 parts, Folium Mori：
10 ~ 15 parts, Radix Puerariae：8 ~ 10 parts, Radix Saposhnikoviae：8 ~ 10 parts, Radix Notoginseng：1 ~ 3 part, yeast powder：0.5 ~ 2 part.
2. Poria gastrodia tuber noodles according to claim 1, it is characterised in that including the raw material of following mass parts：Flour：
100 parts, Fagopyrum esculentum Moench powder：24 parts, Poria：24 parts, Fructus Cucurbitae moschatae：15 parts, Rhizoma Gastrodiae：12 parts, Fructus Crataegi：12 parts, Plumula Nelumbiniss：12 parts, Folium Mori：12
Part, Radix Puerariae：9 parts, Radix Saposhnikoviae：9 parts, Radix Notoginseng：2 parts, yeast powder：1 part.
3. Poria gastrodia tuber noodles according to claim 1 and 2, it is characterised in that the flour and Fagopyrum esculentum Moench powder are respectively will
Flour and Semen Fagopyri Esculenti drying are crushed to 50 ~ 70 mesh to water content≤5% and make.
4. Poria gastrodia tuber noodles according to claim 1 and 2, it is characterised in that the Fructus Cucurbitae moschatae is peeling Fructus Cucurbitae moschatae.
5. a kind of preparation method of Poria gastrodia tuber noodles, it is characterised in that using each component described in claim 1 or 2
Raw material prepares Poria gastrodia tuber noodles, and its concrete preparation method is as follows：
1）Poria and Radix Notoginseng are processed, dried, then grinds that Poria is levigate with Radix Notoginseng with powder body, cross 80 ~ 100 mesh sieves, while will
Fructus Cucurbitae moschatae mud, both separate standby；
2）Rhizoma Gastrodiae, Fructus Crataegi, Plumula Nelumbiniss, Folium Mori, Radix Puerariae, the Radix Saposhnikoviae merging of formula proportion will be pressed, be added by every 500g medicines gross mass
The ratio of 5000 ~ 6000ml adds water, and small fire is turned after being boiled by fire and decocts 2 ~ 3h, carries out solid-liquid separation, then add 2000 ~
3000ml water, turns small fire and decocts 1 ~ 2h after being boiled by fire, carry out merging decocting liquid twice after solid-liquid separation, filters, filtrate concentration
To the clear paste that density is 1.05~1.25；
3）To add water dough-making powder after flour, Fagopyrum esculentum Moench powder, Poria powder, Radix Notoginseng powder, yeast powder mixing, and during dough-making powder in three times etc.
Measure standing for fermentation after adding clear paste and minced pumpkin, face to become reconciled；
4）Molding in flour stranding machine is added to get product in the face after the completion of fermentation.
6. preparation method according to claim 5, it is characterised in that the step 1）The detailed process of middle mud processed is first
Fructus Cucurbitae moschatae is steamed, is mashed when steaming and completing and is made minced pumpkin, it is described steam during steaming temperature be 100 ~ 120
DEG C, the time for steaming is 10 ~ 15min.
7. preparation method according to claim 5, it is characterised in that the step 2）With 50~70 mesh when middle decocting liquid is filtered
Filter cloth is filtered.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611184002.6A CN106666398A (en) | 2016-12-20 | 2016-12-20 | Poria cocos and gastrodiae rhizoma noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611184002.6A CN106666398A (en) | 2016-12-20 | 2016-12-20 | Poria cocos and gastrodiae rhizoma noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666398A true CN106666398A (en) | 2017-05-17 |
Family
ID=58869796
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|---|---|---|---|
| CN201611184002.6A Withdrawn CN106666398A (en) | 2016-12-20 | 2016-12-20 | Poria cocos and gastrodiae rhizoma noodle |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902720A (en) * | 2018-06-27 | 2018-11-30 | 贵州天德农产品开发有限责任公司 | Gastrodia tuber noodles and its processing method |
| CN108936247A (en) * | 2018-07-06 | 2018-12-07 | 河南百缘康药业有限公司 | A kind of flour containing Chinese medicine |
| CN111567667A (en) * | 2020-06-24 | 2020-08-25 | 云南师范大学 | Gastrodia elata and hawthorn cake and preparation method thereof |
-
2016
- 2016-12-20 CN CN201611184002.6A patent/CN106666398A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902720A (en) * | 2018-06-27 | 2018-11-30 | 贵州天德农产品开发有限责任公司 | Gastrodia tuber noodles and its processing method |
| CN108936247A (en) * | 2018-07-06 | 2018-12-07 | 河南百缘康药业有限公司 | A kind of flour containing Chinese medicine |
| CN111567667A (en) * | 2020-06-24 | 2020-08-25 | 云南师范大学 | Gastrodia elata and hawthorn cake and preparation method thereof |
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Application publication date: 20170517 |