CN107259336A - A kind of noodle prepared from buckwheat and preparation method thereof - Google Patents
A kind of noodle prepared from buckwheat and preparation method thereof Download PDFInfo
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- CN107259336A CN107259336A CN201710472091.2A CN201710472091A CN107259336A CN 107259336 A CN107259336 A CN 107259336A CN 201710472091 A CN201710472091 A CN 201710472091A CN 107259336 A CN107259336 A CN 107259336A
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- buckwheat
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 104
- 235000012149 noodles Nutrition 0.000 title claims abstract description 98
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000219051 Fagopyrum Species 0.000 title claims abstract 16
- 235000013312 flour Nutrition 0.000 claims abstract description 64
- 241000209140 Triticum Species 0.000 claims abstract description 61
- 235000021307 Triticum Nutrition 0.000 claims abstract description 61
- 239000000843 powder Substances 0.000 claims abstract description 58
- 235000013339 cereals Nutrition 0.000 claims abstract description 47
- 229940013712 pineapple extract Drugs 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 32
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 88
- 230000032683 aging Effects 0.000 claims description 72
- 238000003756 stirring Methods 0.000 claims description 59
- 240000007594 Oryza sativa Species 0.000 claims description 38
- 235000007164 Oryza sativa Nutrition 0.000 claims description 38
- 150000003839 salts Chemical class 0.000 claims description 33
- 235000014121 butter Nutrition 0.000 claims description 29
- 235000009566 rice Nutrition 0.000 claims description 28
- 244000062793 Sorghum vulgare Species 0.000 claims description 26
- 244000068988 Glycine max Species 0.000 claims description 22
- 235000010469 Glycine max Nutrition 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 13
- 235000019713 millet Nutrition 0.000 claims description 13
- 244000099147 Ananas comosus Species 0.000 claims description 12
- 235000007119 Ananas comosus Nutrition 0.000 claims description 12
- 235000007319 Avena orientalis Nutrition 0.000 claims description 12
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- 235000007558 Avena sp Nutrition 0.000 claims description 12
- 240000004922 Vigna radiata Species 0.000 claims description 12
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 12
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
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- 238000002386 leaching Methods 0.000 claims description 12
- 230000003020 moisturizing effect Effects 0.000 claims description 12
- 210000000582 semen Anatomy 0.000 claims description 12
- 238000010008 shearing Methods 0.000 claims description 12
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- 238000010025 steaming Methods 0.000 claims description 12
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- 239000003513 alkali Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 108010001515 Galectin 4 Proteins 0.000 description 1
- 102100039556 Galectin-4 Human genes 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
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- 229930002875 chlorophyll Natural products 0.000 description 1
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- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
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- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 210000001595 mastoid Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 210000002445 nipple Anatomy 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- 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
-
- 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
- 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
- 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)
- Mycology (AREA)
- Botany (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of noodles and preparation method thereof, especially a kind of noodle prepared from buckwheat and preparation method thereof.The present invention makes noodle prepared from buckwheat using buckwheat and wheat flour as raw material, adds peach gum and pineapple extract in the manufacturing process of noodle prepared from buckwheat, improves the mouthfeel of noodle prepared from buckwheat and improve noodles toughness, is not in mixed soup phenomenon when water is boiled.And the peach gum added has effects that and blood QI invigorating；Pineapple extract makes noodles more easy to digest；Coarse cereal powder makes noodles nutrition more comprehensively.By the way that a process for preparing carrying out noodle prepared from buckwheat to be easily molded, flexible is difficult to boil disconnected, special taste is nutritious, and eating mouth feel is good, soup is not mixed during cooking noodle.
Description
Technical field
The present invention relates to a kind of noodles and preparation method thereof, especially a kind of noodle prepared from buckwheat and preparation method thereof.
Background technology
Buckwheat (scientific name：Fagopyrum esculentum Moench.), alias：Sweet tea buckwheat, black wheat, triangle wheat etc.；1 year
Sward sheet.Stem is upright, high 30-90 centimetres, top branch, green or red, has a vertical rib, hairless or along vertical rib have nipple in side
Shape projection.Leaf triangle or ovate triangle, long 2.5-7 centimetres, wide 2-5 centimetres, top is tapering, and base portion is heart-shaped, and two sides is along leaf
Arteries and veins has mastoid process.
Buckwheat is nutritious, according to analysis：Its seed containing protein 7.94%~17.15%, fat 2.00%~3.64%,
Starch 67.45%~79.15%, cellulose 1.04%~1.33%.Japanese scholars research report：The nutrition balance index of buckwheat
For 80~92, wheat is 70, and rice is 50.According to Chinese Academy of Medical Sciences's health research to the nutrition of China's main food into
Point analysis, the protein content of Buckwheat flour is apparently higher than rice, millet, sorghum, corn flour and zanba, roasted qingke barley flour.Buckwheat flour contains 18
Amino acid is planted, the component of amino acid is similar to the component of legume crop gal4 amino acid.Fat content is also above rice, wheat
Flour and zanba, roasted qingke barley flour.Buckwheat fat at most, accounts for the 75% of fatty acid total amount containing 9 kinds of aliphatic acid, wherein oleic acid and linoleic acid content, also
Contain palmitic acid 19%, leukotrienes 4.8% etc..In addition, also containing organic acids such as citric acid, oxalic acid and malic acid.Buckwheat also contains
There are micro calcium, phosphorus, iron, copper, zinc and trace elements of selenium, boron, iodine, nickel, cobalt etc. and multivitamin：Vb、Vb2、Vc、Ve、
VPP, VP, wherein VP (rutin), chlorophyll are that other cereal crops are not contained.
Buckwheat has higher medicinal and health value.Buckwheat medicine spectrality is wide, evident in efficacy, with wide intestines it is pleasant, help
The function of digestion, it is all effective in cure to dysentery, cough, poisoning, burn etc.:Clinically hypertension, control diabetes are treated with buckwheat
There is significant curative effect.Also stomach invigorating, immune, anti-inflammatory, the function of anti-canceration.Buckwheat is a kind of health food to eat for medicine.Buckwheat
Protruded as a kind of nutritious, healthcare function and the broader coarse cereals of resource, China northeast, North China, northwest, southwest and
The country such as Japan, Korea, Russia is all the food being popular.Buckwheat foods are directly to be added using buckwheat rice or Buckwheat flour
Work.Buckwheat rice is commonly used to do buckwheat rice, buckwheat congee and buck wheat piece.Buckwheat as other flour, can be made into noodles, pancake,
The typical local food among the people such as bread, cake, buckwheat shortcake, bean jelly, blood cake and bowel lavage.
Noodle prepared from buckwheat not easy-formation in processing, easily broken, mouthfeel is not good, eats inconvenience, the problems such as easily mixed soup occur,
Therefore the leading products as wheaten food industry are also failed in the today for being particular about nutrition.It is at present to use the artificial thickener of addition or use more
Buck handles the method for noodles to increase the toughness and mouthfeel of noodle prepared from buckwheat, and it is wet that such as CN101579076 discloses out a kind of buckwheat
In noodles, the buckwheat wet noodle water content be 20~40%, its raw material by buckwheat 5~70%, wheat flour 5~80%, starch 5~
30%th, alkali 0.1~2%, salt 0.5~5% proportioning composition and match Ingredient Wt 20~45% water composition, by powder processed,
Prepare the saline and alkaline aqueous solution and face, extrusion forming, hanging dried, are vacuum-packed, disinfecting etc. that buckwheat wet noodle product is made in step,
But substantial amounts of sodium ion can be so introduced, is eaten for a long time harmful.
The content of the invention
In order to solve above-mentioned technical problem present in prior art, the present invention provides a kind of noodle prepared from buckwheat and its making side
Method, using buckwheat and wheat flour as raw material, adds peach gum and pineapple extract to increase in the manufacturing process of noodle prepared from buckwheat
The mouthfeel and toughness of noodle prepared from buckwheat, it is to avoid mixed soup phenomenon occur, adding coarse cereal powder makes its nutrition more comprehensively, buckwheat of the present invention
Wheat method for making noodles comprises the following steps：
(1) raw material is weighed according to following weight ratio：Buckwheat 500-550, wheat flour 200-250, peach gum 50-80, coarse cereals
Powder 30-35, butter 10-12, salt 5-6, pineapple extract solution 50-80.It is preferred that weight be：Buckwheat 525, wheat flour
225th, peach gum 65, coarse cereal powder 33, butter 11, salt 5, pineapple extract solution 65.The pineapple extract solution is please to wash pineapple bran
Totally, slurry is then broken into, after leaching filtrate.The coarse cereal powder is by millet, brown rice, corn, bright rice, glutinous rice, Semen Coicis, black
Several in rice, red rice, soybean, red bean, mung bean, black soya bean, oat, sorghum breaks into powder after being mixed with arbitrary proportion.
(2) buckwheat, peach gum, pineapple extract solution are mixed, adds buckwheat weight 40-60% water, and stir
Uniformly.
(3) wheat flour is divided into three parts, stirs 10-15min after adding portion, add lower portion, until three parts
Add.
(4) wheat flour, which has been added, adds coarse cereal powder, butter and salt in backward mixture, then adds wheat flour weight 40-
60% water, stirs.It is preferred that operating method for first butter and salt are mixed, stir, then mixed with coarse cereal powder,
It is stirring evenly and then adding into mixture, stirs, salt can so dissolves more abundant, coarse cereal powder is more evenly distributed.
(5) the face block become reconciled is put into aging machine and extruded after thick bar, placed into and filament is extruded into extruding strings device, shearing is arranged
Afterwards in feeding aging chamber.
(6) the wet noodles that will be fed into aging chamber are hung on frame, moisturizing stand 8-12 hour, holding room temperature 26-30 DEG C,
Relative humidity is in 85-95%.
(7) the good noodles of aging are sent into banding machine and carries out feeding steaming room after first time slitting, be incubated 80-85 DEG C, steam
10 minutes；Then secondary slitting is carried out after it being carried out into secondary aging according to the aging method of step (6).
(8) vermicelli after secondary slitting are sent into drying room and dried to noodles moisture ＜ 14%.
(9) noodles are cut into suitable size, packed.The noodle prepared from buckwheat size that usual people are accustomed to is that width is
0.5~2.5mm, length is 20-40cm.
Compared with prior art, the technique effect of the invention is embodied in：The present invention is using buckwheat and wheat flour as original
Material makes noodle prepared from buckwheat, and peach gum and pineapple extract, peach gum and pineapple extract are added in the manufacturing process of noodle prepared from buckwheat
Collective effect can increase noodle prepared from buckwheat mouthfeel and and greatly lift its toughness, it is to avoid there is mixed soup phenomenon.Peach gum has
With effect of blood QI invigorating, pineapple extract can make noodles more easy to digest, and coarse cereal powder makes its nutrition more comprehensively.Pass through our legal system
Standby out noodle prepared from buckwheat is easily molded, and flexible is difficult to boil disconnected, special taste is nutritious, and eating mouth feel is good, boils face
Soup is not mixed during bar.
Embodiment
Limited with reference to specific embodiment technical scheme is further, but claimed
Scope is not only limited to made description.
Embodiment 1
(1) weigh buckwheat 525kg, wheat flour 225kg, peach gum 65kg, coarse cereal powder 33kg, butter 11kg, salt 5kg,
Pineapple extract solution 65kg；
(2) buckwheat, peach gum, pineapple extract solution are mixed, adds the water of buckwheat weight 50%, and stir equal
It is even；
(3) wheat flour is divided into three parts, stirs 13min after adding portion, add lower portion, until three parts add
It is complete；
(4) after wheat flour has been added, butter and salt is mixed, stirred, then mixed with coarse cereal powder, after stirring
It is added in mixture, stirs, then add the water of wheat flour weight 50%, stirs.
(5) the face block become reconciled is put into aging machine and extruded after thick bar, placed into and filament is extruded into extruding strings device, shearing is arranged
Afterwards in feeding aging chamber.
(6) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative
Humidity is 90%.
(7) the good noodles of aging are sent into banding machine and carries out feeding steaming room after first time slitting, be incubated 83 DEG C, steam 10 points
Clock；Then secondary slitting is carried out after it being carried out into secondary aging according to the aging method of step (6).
(8) vermicelli after secondary slitting are sent into drying room and dried to noodles moisture ＜ 14%.
(9) noodles are cut into width for 1.5mm, length is 30cm strip, packaging.
The pineapple extract solution is that pineapple bran is asked into wash clean, then breaks into slurry, after leaching filtrate.
The coarse cereal powder be by millet, brown rice, corn, bright rice, glutinous rice, Semen Coicis, black rice, red rice, soybean, red bean, mung bean,
Powder is broken into after black soya bean, oat, sorghum mixed in equal amounts.
Embodiment 2
(1) weigh buckwheat 550kg, wheat flour 200kg, peach gum 65kg, coarse cereal powder 33kg, butter 11kg, salt 5kg,
Pineapple extract solution 65kg；
(2) buckwheat, peach gum, pineapple extract solution are mixed, adds the water of buckwheat weight 50%, and stir equal
It is even；
(3) wheat flour is divided into three parts, stirs 13min after adding portion, add lower portion, until three parts add
It is complete；
(4) after wheat flour has been added, butter and salt is mixed, stirred, then mixed with coarse cereal powder, after stirring
It is added in mixture, stirs, then add the water of wheat flour weight 50%, stirs.
(5) the face block become reconciled is put into aging machine and extruded after thick bar, placed into and filament is extruded into extruding strings device, shearing is arranged
Afterwards in feeding aging chamber.
(6) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative
Humidity is 90%.
(7) the good noodles of aging are sent into banding machine and carries out feeding steaming room after first time slitting, be incubated 83 DEG C, steam 10 points
Clock；Then secondary slitting is carried out after it being carried out into secondary aging according to the aging method of step (6).
(8) vermicelli after secondary slitting are sent into drying room and dried to noodles moisture ＜ 14%.
(9) noodles are cut into width for 1.5mm, length is 30cm strip, packaging.
The pineapple extract solution is that pineapple bran is asked into wash clean, then breaks into slurry, after leaching filtrate.
The coarse cereal powder be by millet, brown rice, corn, bright rice, glutinous rice, Semen Coicis, black rice, red rice, soybean, red bean, mung bean,
Powder is broken into after black soya bean, oat, sorghum mixed in equal amounts.
Embodiment 3
(1) weigh buckwheat 500kg, wheat flour 250kg, peach gum 65kg, coarse cereal powder 33kg, butter 11kg, salt 5kg,
Pineapple extract solution 65kg；
(2) buckwheat, peach gum, pineapple extract solution are mixed, adds the water of buckwheat weight 50%, and stir equal
It is even；
(3) wheat flour is divided into three parts, stirs 13min after adding portion, add lower portion, until three parts add
It is complete；
(4) after wheat flour has been added, butter and salt is mixed, stirred, then mixed with coarse cereal powder, after stirring
It is added in mixture, stirs, then add the water of wheat flour weight 50%, stirs.
(5) the face block become reconciled is put into aging machine and extruded after thick bar, placed into and filament is extruded into extruding strings device, shearing is arranged
Afterwards in feeding aging chamber.
(6) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative
Humidity is 90%.
(7) the good noodles of aging are sent into banding machine and carries out feeding steaming room after first time slitting, be incubated 83 DEG C, steam 10 points
Clock；Then secondary slitting is carried out after it being carried out into secondary aging according to the aging method of step (6).
(8) vermicelli after secondary slitting are sent into drying room and dried to noodles moisture ＜ 14%.
(9) noodles are cut into width for 1.5mm, length is 30cm strip, packaging.
The pineapple extract solution is that pineapple bran is asked into wash clean, then breaks into slurry, after leaching filtrate.
The coarse cereal powder be by millet, brown rice, corn, bright rice, glutinous rice, Semen Coicis, black rice, red rice, soybean, red bean, mung bean,
Powder is broken into after black soya bean, oat, sorghum mixed in equal amounts.
Embodiment 4
(1) weigh buckwheat 550kg, wheat flour 250kg, peach gum 50kg, coarse cereal powder 33kg, butter 11kg, salt 5kg,
Pineapple extract solution 50kg；
(2) buckwheat, peach gum, pineapple extract solution are mixed, adds the water of buckwheat weight 50%, and stir equal
It is even；
(3) wheat flour is divided into three parts, stirs 13min after adding portion, add lower portion, until three parts add
It is complete；
(4) after wheat flour has been added, butter and salt is mixed, stirred, then mixed with coarse cereal powder, after stirring
It is added in mixture, stirs, then add the water of wheat flour weight 50%, stirs.
(5) the face block become reconciled is put into aging machine and extruded after thick bar, placed into and filament is extruded into extruding strings device, shearing is arranged
Afterwards in feeding aging chamber.
(6) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative
Humidity is 90%.
(7) the good noodles of aging are sent into banding machine and carries out feeding steaming room after first time slitting, be incubated 83 DEG C, steam 10 points
Clock；Then secondary slitting is carried out after it being carried out into secondary aging according to the aging method of step (6).
(8) vermicelli after secondary slitting are sent into drying room and dried to noodles moisture ＜ 14%.
(9) noodles are cut into width for 1.5mm, length is 30cm strip, packaging.
The pineapple extract solution is that pineapple bran is asked into wash clean, then breaks into slurry, after leaching filtrate.
The coarse cereal powder be by millet, brown rice, corn, bright rice, glutinous rice, Semen Coicis, black rice, red rice, soybean, red bean, mung bean,
Powder is broken into after black soya bean, oat, sorghum mixed in equal amounts.
Embodiment 5
(1) weigh buckwheat 500kg, wheat flour 200kg, peach gum 80kg, coarse cereal powder 33kg, butter 11kg, salt 5kg,
Pineapple extract solution 80kg；
(2) buckwheat, peach gum, pineapple extract solution are mixed, adds the water of buckwheat weight 50%, and stir equal
It is even；
(3) wheat flour is divided into three parts, stirs 13min after adding portion, add lower portion, until three parts add
It is complete；
(4) after wheat flour has been added, butter and salt is mixed, stirred, then mixed with coarse cereal powder, after stirring
It is added in mixture, stirs, then add the water of wheat flour weight 50%, stirs.
(5) the face block become reconciled is put into aging machine and extruded after thick bar, placed into and filament is extruded into extruding strings device, shearing is arranged
Afterwards in feeding aging chamber.
(6) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative
Humidity is 90%.
(7) the good noodles of aging are sent into banding machine and carries out feeding steaming room after first time slitting, be incubated 83 DEG C, steam 10 points
Clock；Then secondary slitting is carried out after it being carried out into secondary aging according to the aging method of step (6).
(8) vermicelli after secondary slitting are sent into drying room and dried to noodles moisture ＜ 14%.
(9) noodles are cut into width for 1.5mm, length is 30cm strip, packaging.
The pineapple extract solution is that pineapple bran is asked into wash clean, then breaks into slurry, after leaching filtrate.
The coarse cereal powder be by millet, brown rice, corn, bright rice, glutinous rice, Semen Coicis, black rice, red rice, soybean, red bean, mung bean,
Powder is broken into after black soya bean, oat, sorghum mixed in equal amounts.
Embodiment 6
(1) weigh buckwheat 525kg, wheat flour 225kg, peach gum 65kg, coarse cereal powder 33kg, butter 11kg, salt 5kg,
Pineapple extract solution 65kg；
(2) buckwheat, peach gum, pineapple extract solution are mixed, adds the water of buckwheat weight 50%, and stir equal
It is even；
(3) wheat flour is divided into three parts, stirs 13min after adding portion, add lower portion, until three parts add
It is complete；
(4) after wheat flour has been added, butter, salt coarse cereal powder is added directly into mixture, stirred, then add
The water of wheat flour weight 50%, stirs.
(5) the face block become reconciled is put into aging machine and extruded after thick bar, placed into and filament is extruded into extruding strings device, shearing is arranged
Afterwards in feeding aging chamber.
(6) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative
Humidity is 90%.
(7) the good noodles of aging are sent into banding machine and carries out feeding steaming room after first time slitting, be incubated 83 DEG C, steam 10 points
Clock；Then secondary slitting is carried out after it being carried out into secondary aging according to the aging method of step (6).
(8) vermicelli after secondary slitting are sent into drying room and dried to noodles moisture ＜ 14%.
(9) noodles are cut into width for 1.5mm, length is 30cm strip, packaging.
The pineapple extract solution is that pineapple bran is asked into wash clean, then breaks into slurry, after leaching filtrate.
The coarse cereal powder be by millet, brown rice, corn, bright rice, glutinous rice, Semen Coicis, black rice, red rice, soybean, red bean, mung bean,
Powder is broken into after black soya bean, oat, sorghum mixed in equal amounts.
Embodiment 7
(1) weigh buckwheat 525kg, wheat flour 225kg, peach gum 65kg, coarse cereal powder 33kg, butter 11kg, salt 5kg,
Pineapple extract solution 65kg；
(2) buckwheat, peach gum, pineapple extract solution are mixed, adds the water of buckwheat weight 50%, and stir equal
It is even；
(3) wheat flour is divided into three parts, stirs 13min after adding portion, add lower portion, until three parts add
It is complete；
(4) after wheat flour has been added, butter and salt is mixed, stirred, then mixed with coarse cereal powder, after stirring
It is added in mixture, stirs, then add the water of wheat flour weight 50%, stirs.
(5) the face block become reconciled is put into aging machine and extruded after thick bar, placed into and filament is extruded into extruding strings device, shearing is arranged
Afterwards in feeding aging chamber.
(6) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative
Humidity is 90%.
(7) the good noodles of aging are sent into banding machine and carries out feeding steaming room after first time slitting, be incubated 83 DEG C, steam 10 points
Clock；Then secondary slitting is carried out after it being carried out into secondary aging according to the aging method of step (6).
(8) vermicelli after secondary slitting are sent into drying room and dried to noodles moisture ＜ 14%.
(9) noodles are cut into width for 0.5mm, length is 20cm strip, packaging.
The pineapple extract solution is that pineapple bran is asked into wash clean, then breaks into slurry, after leaching filtrate.
The coarse cereal powder be by millet, brown rice, corn, bright rice, glutinous rice, Semen Coicis, black rice, red rice, soybean, red bean, mung bean,
Powder is broken into after black soya bean, oat, sorghum mixed in equal amounts.
Embodiment 8
(1) weigh buckwheat 525kg, wheat flour 225kg, peach gum 65kg, coarse cereal powder 33kg, butter 11kg, salt 5kg,
Pineapple extract solution 65kg；
(2) buckwheat, peach gum, pineapple extract solution are mixed, adds the water of buckwheat weight 50%, and stir equal
It is even；
(3) wheat flour is divided into three parts, stirs 13min after adding portion, add lower portion, until three parts add
It is complete；
(4) after wheat flour has been added, butter and salt is mixed, stirred, then mixed with coarse cereal powder, after stirring
It is added in mixture, stirs, then add the water of wheat flour weight 50%, stirs.
(5) the face block become reconciled is put into aging machine and extruded after thick bar, placed into and filament is extruded into extruding strings device, shearing is arranged
Afterwards in feeding aging chamber.
(6) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative
Humidity is 90%.
(7) the good noodles of aging are sent into banding machine and carries out feeding steaming room after first time slitting, be incubated 83 DEG C, steam 10 points
Clock；Then secondary slitting is carried out after it being carried out into secondary aging according to the aging method of step (6).
(8) vermicelli after secondary slitting are sent into drying room and dried to noodles moisture ＜ 14%.
(9) noodles are cut into width for 2.5mm, length is 40cm strip, packaging.
The pineapple extract solution is that pineapple bran is asked into wash clean, then breaks into slurry, after leaching filtrate.
The coarse cereal powder be by millet, brown rice, corn, bright rice, glutinous rice, Semen Coicis, black rice, red rice, soybean, red bean, mung bean,
Powder is broken into after black soya bean, oat, sorghum mixed in equal amounts.
Embodiment 9
(1) weigh buckwheat 525kg, wheat flour 225kg, peach gum 65kg, coarse cereal powder 33kg, butter 11kg, salt 5kg,
Pineapple extract solution 65kg；
(2) buckwheat, peach gum, pineapple extract solution are mixed, adds the water of buckwheat weight 50%, and stir equal
It is even；
(3) wheat flour is divided into three parts, stirs 13min after adding portion, add lower portion, until three parts add
It is complete；
(4) after wheat flour has been added, butter and salt is mixed, stirred, then mixed with coarse cereal powder, after stirring
It is added in mixture, stirs, then add the water of wheat flour weight 50%, stirs.
(5) the face block become reconciled is put into aging machine and extruded after thick bar, placed into and filament is extruded into extruding strings device, shearing is arranged
Afterwards in feeding aging chamber.
(6) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative
Humidity is 90%.
(7) the good noodles of aging are sent into banding machine and carries out feeding steaming room after first time slitting, be incubated 83 DEG C, steam 10 points
Clock；Then secondary slitting is carried out after it being carried out into secondary aging according to the aging method of step (6).
(8) vermicelli after secondary slitting are sent into drying room and dried to noodles moisture ＜ 14%.
(9) noodles are cut into width for 1.5mm, length is 30cm strip, packaging.
The pineapple extract solution is that pineapple bran is asked into wash clean, then breaks into slurry, after leaching filtrate.
The coarse cereal powder is to break into powder after millet, Semen Coicis, black rice, mung bean, black soya bean, oat, sorghum mixed in equal amounts.
Embodiment 10
(1) weigh buckwheat 525kg, wheat flour 225kg, peach gum 65kg, coarse cereal powder 33kg, butter 11kg, salt 5kg,
Pineapple extract solution 65kg；
(2) buckwheat, peach gum, pineapple extract solution are mixed, adds the water of buckwheat weight 50%, and stir equal
It is even；
(3) wheat flour is divided into three parts, stirs 13min after adding portion, add lower portion, until three parts add
It is complete；
(4) after wheat flour has been added, butter and salt is mixed, stirred, then mixed with coarse cereal powder, after stirring
It is added in mixture, stirs, then add the water of wheat flour weight 50%, stirs.
(5) the face block become reconciled is put into aging machine and extruded after thick bar, placed into and filament is extruded into extruding strings device, shearing is arranged
Afterwards in feeding aging chamber.
(6) the wet noodles that will be fed into aging chamber are hung on frame, and moisturizing stands 10 hours, keep room temperature 28 DEG C, it is relative
Humidity is 90%.
(7) the good noodles of aging are sent into banding machine and carries out feeding steaming room after first time slitting, be incubated 83 DEG C, steam 10 points
Clock；Then secondary slitting is carried out after it being carried out into secondary aging according to the aging method of step (6).
(8) vermicelli after secondary slitting are sent into drying room and dried to noodles moisture ＜ 14%
(9) noodles are cut into width for 1.5mm, length is 30cm strip, packaging.
The pineapple extract solution is that pineapple bran is asked into wash clean, then breaks into slurry, after leaching filtrate.
The coarse cereal powder is according to 1 by millet, glutinous rice, Semen Coicis, mung bean, black soya bean, oat, sorghum:5:2:4:5:5:3 mixing
After break into powder.
Comparative example 1
A kind of preparation method of buckwheat wet noodle：
(1) buckwheat 5kg, wheat flour 80kg, starch 10kg, alkali 2kg, salt 3kg, water 25kg are weighed；
(2) buckwheat in raw material is ground into 150 mesh buckwheats；
(3) it is fabricated to the saline and alkaline aqueous solution with 100L water and salt, alkali；
(4) buckwheat and wheat flour, starch are well mixed, add water and the saline and alkaline aqueous solution afterwards, and into dough；
(5) above-mentioned dough is added into expanded screw machine and is extruded into noodles, the most wide cross-section lengths of noodles are 1.5mm, are pressed
30cm length cut-out, in the indoor hanging of 20 DEG C of room temperature, humidity 30%, airing 18 hours finally makes to contain in buckwheat wet noodle
Water is 30% by weight；
(6) buckwheat wet noodle of above-mentioned water content 30% is vacuum-packed with vacuum packing machine, every bag of packed weight
For 0.5kg；
The noodle scores of SB/T10137-93 are pressed into the naked eyes evaluation scoring of embodiment 1-10 and the noodles of the gained of comparative example 1
Standard is scored.Scored respectively using 10 people, take its average value.
The noodle score standards of SB/T 10137-93
Embodiment 1-10 appraisal results are as follows：
The equal bar shaped of noodle prepared from buckwheat obtained by embodiment 1-10 is straight and upright, even thickness, any surface finish, has transparent feel, with buckwheat
Face intrinsic color and luster and fragrance, do not stick to one's teeth, and softness has bite, water not to mix soup during boiling.The gained noodle prepared from buckwheat of comparative example 1 is overall
Color, smell and taste and mouthfeel are not so good as in embodiment 1-10 any one group, and still have a little mixed soup phenomenon to occur when water is boiled.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, can also there is many deformations.One of ordinary skill in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (7)
1. a kind of preparation method of noodle prepared from buckwheat, comprises the following steps：
(1) raw material is weighed according to following weight ratio：Buckwheat 500-550, wheat flour 200-250, peach gum 50-80, coarse cereal powder 30-
35th, butter 10-12, salt 5-6, pineapple extract solution 50-80；
(2) buckwheat, peach gum, pineapple extract solution are mixed, adds buckwheat weight 40-60% water, and stir；
(3) wheat flour is divided into three parts, stirs 10-15min after adding portion, add lower portion, until three parts add；
(4) wheat flour, which has been added, adds coarse cereal powder, butter and salt in backward mixture, then adds wheat flour weight 40-60%
Water, stir；
(5) the face block become reconciled is put into aging machine and extruded after thick bar, placed into and filament is extruded into extruding strings device, shearing is sent after arranging
Enter in aging chamber；
(6) the wet noodles that will be fed into aging chamber are hung on frame, moisturizing stand 8-12 hour, keep room temperature 26-30 DEG C, relatively
Humidity is in 85-95%；
(7) the good noodles of aging are sent into banding machine and carries out feeding steaming room after first time slitting, be incubated 80-85 DEG C, steam 10 points
Clock；Then secondary slitting is carried out after it being carried out into secondary aging according to the aging method of step (6)；
(8) vermicelli after secondary slitting are sent into drying room and dried to noodles moisture ＜ 14%；
(9) noodles are cut into suitable size, packed.
2. the preparation method of noodle prepared from buckwheat as claimed in claim 1, it is characterised in that pineapple extract solution used is by pineapple
Skin slag asks wash clean, then breaks into slurry, after leaching filtrate.
3. the preparation method of noodle prepared from buckwheat as claimed in claim 1, it is characterised in that the raw material weight ratio is：Buckwheat
525th, wheat flour 225, peach gum 65, coarse cereal powder 33, butter 11, salt 5, pineapple extract solution 65.
4. the preparation method of noodle prepared from buckwheat as claimed in claim 1, it is characterised in that being added into mixture for step (4) is miscellaneous
Grain powder, butter and salt are first to mix butter and salt, are stirred, then are mixed with coarse cereal powder, are stirring evenly and then adding into
In mixture, stir.
5. the preparation method of noodle prepared from buckwheat as claimed in claim 1, it is characterised in that the coarse cereal powder be by millet, brown rice,
It is several arbitrarily to compare in corn, bright rice, glutinous rice, Semen Coicis, black rice, red rice, soybean, red bean, mung bean, black soya bean, oat, sorghum
Powder is broken into after example mixing.
6. the preparation method of noodle prepared from buckwheat as claimed in claim 1, it is characterised in that noodles are cut into conjunction in step (9)
Suitable size is that the width of noodles is 0.5~2.5mm, and length is 20-40cm.
7. the noodle prepared from buckwheat that the preparation method as described in claim any one of 1-6 makes.
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| CN107736553A (en) * | 2017-10-30 | 2018-02-27 | 宝鸡金昱食品机械制造有限公司 | A kind of coarse cereal noodles and its production method |
| CN111213831A (en) * | 2020-03-17 | 2020-06-02 | 贝加尔 | Camel milk buckwheat noodles and making method thereof |
| CN111387419A (en) * | 2020-04-16 | 2020-07-10 | 谢纪敏 | Raw cabbage shred soup noodles and making method thereof |
| CN114097994A (en) * | 2021-12-11 | 2022-03-01 | 安徽燕之坊食品有限公司 | Production method of instant fresh-keeping coarse cereal noodles |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107736553A (en) * | 2017-10-30 | 2018-02-27 | 宝鸡金昱食品机械制造有限公司 | A kind of coarse cereal noodles and its production method |
| CN111213831A (en) * | 2020-03-17 | 2020-06-02 | 贝加尔 | Camel milk buckwheat noodles and making method thereof |
| CN111387419A (en) * | 2020-04-16 | 2020-07-10 | 谢纪敏 | Raw cabbage shred soup noodles and making method thereof |
| CN114097994A (en) * | 2021-12-11 | 2022-03-01 | 安徽燕之坊食品有限公司 | Production method of instant fresh-keeping coarse cereal noodles |
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Application publication date: 20171020 |