CN108029958A - A kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass and preparation method thereof - Google Patents
A kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass and preparation method thereof Download PDFInfo
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- CN108029958A CN108029958A CN201711260695.7A CN201711260695A CN108029958A CN 108029958 A CN108029958 A CN 108029958A CN 201711260695 A CN201711260695 A CN 201711260695A CN 108029958 A CN108029958 A CN 108029958A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 49
- 235000013305 food Nutrition 0.000 title claims abstract description 42
- 244000025254 Cannabis sativa Species 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title description 4
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000012054 meals Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000010902 straw Substances 0.000 claims abstract description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 1
- 235000005822 corn Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000000857 drug effect Effects 0.000 abstract description 2
- 241000219051 Fagopyrum Species 0.000 description 8
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 4
- 235000005473 carotenes Nutrition 0.000 description 4
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- RWRDLPDLKQPQOW-UHFFFAOYSA-N Pyrrolidine Chemical compound C1CCNC1 RWRDLPDLKQPQOW-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- -1 carotene carotene Chemical class 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- 210000004080 milk Anatomy 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of cooked wheaten food making method, more particularly to a kind of Korea's huyashi-chuuka (cold chinese-style noodles) production method.Its technical solution is：A kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass, it is characterised in that including raw material：Eat leaf grass, Buckwheat flour, starch.Its production method includes step：A. food leaf straw pulp body or food leaf grass meal are made；B. raw material and auxiliary material are mixed into dough:The raw material and auxiliary material are mixed, with food leaf grassland slurry or water work into dough；C. Korea's huyashi-chuuka (cold chinese-style noodles) is made.Korea's huyashi-chuuka (cold chinese-style noodles) is high, in good taste with nutrition；Add the toughness of noodles；With certain drug effect.
Description
Technical field
The present invention relates to a kind of cooked wheaten food making method, more particularly to a kind of Korea's huyashi-chuuka (cold chinese-style noodles) production method.
Background technology
Korea's huyashi-chuuka (cold chinese-style noodles) increasingly becomes the food that people like, and Korea's huyashi-chuuka (cold chinese-style noodles) is to use buckwheat flour and shallow lake mostly currently on the market
Powder is through dispensing and material, and agglomerating to be squeezed into slice, boiling is boiled, cold rinse and eat.Although the production method of Korea's huyashi-chuuka (cold chinese-style noodles) has long
History, but there are problem：Boiling boil cold rinse change shield when can stick together；After leaching soup when eating, (cross very for a long time
Clock), will the soft bar of generation bar, largely effect on mouthfeel；Buckwheat is free of gluten, and biceps is too weak, not resistant to cook, causes the steady of noodles
Qualitative too low, easy broken strip, changes bar, vermicelli；Nutritive value is too low, and the amino acid content of noodles is less than 5%；Protein content is small
In 7%；Vitamin content is less than 5%；There is salt to be respectively less than and eat leaf grass huyashi-chuuka (cold chinese-style noodles) content；The protein content of buckwheat is higher, accounts for albumen
25% or so of matter total amount, but too low of content of prolamine accounts for 2% or so, the proportional imbalance of two kinds of protein, it is impossible to formed
The network structure in space, makes noodles can not form stability；The poor people of digestion power, the people of anaemia calcium deficiency, it is impossible to eat Korea
Huyashi-chuuka (cold chinese-style noodles).
It is high to eat leaf grass nutritional ingredient, protein content is big, and sugar content is high, and nutritive value is high.Such as send out publication number sharp
CN105594874A discloses food leaf grass vegetable milk and its preparation process etc..
The present invention aiming at Korea's huyashi-chuuka (cold chinese-style noodles) there are the problem of, develop a kind of method for making Korea huyashi-chuuka (cold chinese-style noodles) with food leaf grass.
The content of the invention
It is an object of the invention to provide a kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass and preparation method thereof.
To achieve these goals, the present invention adopts the following technical scheme that：A kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass, its
It is characterized in that, including raw material：Eat leaf grass, Buckwheat flour, starch.
Further, the raw material of following parts by weight is included：Eat 30~40 parts of leaf grassland slurry, 45~55 parts of Buckwheat flour, form sediment
40~60 parts of powder.
Further, the raw material of following parts by weight is included：Eat 15~30 parts of leaf grassland powder, 20~45 parts of Buckwheat flour, form sediment
15~20 parts of powder.
Further, the auxiliary material of 1.5~6 parts by weight is further included.
Further, the auxiliary material includes the alkali, 0.5~2 part of salt, 0.5~2 part of seasoning that parts by weight are 0.5~2 part
Product.
Further, the starch is cornstarch, sweet potato or potato starch.
A kind of production method of the above-mentioned Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass, it is characterised in that comprise the following steps：
A. food leaf straw pulp body or food leaf grass meal are made
The careless cleaning of leaf will be eaten, crushed, grinding slurrying, the leaf grassland of eating is obtained and starch；
Or the cleaning of food leaf grass, crushing, grinding slurrying, with high tower spray drying powder or freeze-drying powder processed or drying powder processed
Or naturally dry powder, obtain the food leaf grass meal；
B. raw material and auxiliary material are mixed into dough
The raw material and auxiliary material are mixed, with food leaf grassland slurry or water work into dough；
C. Korea's huyashi-chuuka (cold chinese-style noodles) is made
Noodles are made in dough, obtain Korea's huyashi-chuuka (cold chinese-style noodles)
Further, the temperature that leaf grassland slurry or water are eaten described in step B is 90~100 degrees Celsius.
Further, step B, which is further included, beats dough, is covered with wet tissue, and the curing time is greater than or equal to 30 minutes.
Further, step C makes noodles and is made with extruder.
Korea's huyashi-chuuka (cold chinese-style noodles) that the present invention makes, has the following advantages：
1st, nutrition is high, in good taste：It is big more than 10%, vitamin content that protein content is more than 13%, amino acid content
It is more than 4.2%, B carotene carotene contents in 4.8%, potassium content more than 1%, SOD contents more than 404ug/g, Se content to be more than
0.5mg/100g；The micro content for having salt content of mineral substances to be more than all plants, special calcium content, Zn content are all higher than 0.5%；
2nd, the toughness of noodles is added：Do not change bar, through cooked, adhesion after washing.After tested, 24 it is small when not powder, no
Change bar；It is cooked 24 it is small when after mouthfeel it is equally fine and smooth, it is hard and lubricious.
3rd, there is drug effect：Easily digestion, digestive function is greatly facilitated to the people of digestion power difference；Have to enrich blood and increase calcium
Function；To treating diabetes, cardiovascular blood stream is promoted to be connected with very big facilitation.
Brief description of the drawings
Nothing
Embodiment
Technical scheme is explained as follows.
Example 1：One kind makes 100kg Korea huyashi-chuuka (cold chinese-style noodles) with food leaf straw pulp liquid：
The cleaning of leaf grass will be eaten, crushed, grinding slurrying, be made and eat leaf grassland slurry；
Weigh Buckwheat flour 50kg, cornstarch 47.5kg, alkali 1kg, salt 1kg, flavouring 0.5kg；After being sufficiently mixed, use
The food leaf grassland slurry knead dough of 100 degrees Celsius of 35kg；Dough is made, dough is beaten, it is soft good, covered with wet tissue, place 30 points
Clock, is then squeezed into noodles with extruder, Shi Yecao Korea huyashi-chuuka (cold chinese-style noodles) bar.
Shi Yecao Korea huyashi-chuuka (cold chinese-style noodles) bar can be dried in the air half-dried, vacuum packaging instant food.The instant food is steamed through boiling, and is washed, dress
Bowl, adds condiment, you can it is edible, there is chewiness, lubrication is tasty and refreshing, it is full of nutrition the characteristics of.
Example 2：One kind makes Korea's huyashi-chuuka (cold chinese-style noodles) with food leaf grass meal：
The cleaning of leaf grass will be eaten, crushed, grinding slurrying, with high tower spray drying powder or be freeze-dried powder processed or drying powder processed
Or naturally dry powder, obtain food leaf grass meal；
Eat leaf grassland powder 30kg, Buckwheat flour 39kg, potato starch 27kg, alkali 1kg, salt 1kg, flavouring 1kg.It is fully mixed
After conjunction, dough is made with 100 degrees Celsius of water, dough is beaten, it is soft good, covered, placed 30 minutes, then with extruding with wet tissue
Machine is squeezed into noodles, Shi Yecao Korea huyashi-chuuka (cold chinese-style noodles) bar, be cooked edible.Mouthfeel is equally fine and smooth after when experiment placement 24 is small, firmly
It is and lubricious.
Shi Yecao Korea huyashi-chuuka (cold chinese-style noodles) bar can be dried in the air half-dried, vacuum packaging instant food.After tested, its protein content is more than
13%th, amino acid content is more than 10%, vitamin content and is more than more than 4.8%, potassium content more than 4.2%, B carotene carotene contents
1%th, SOD contents are more than 404ug/g, Se content is more than 0.5mg/100g；It is micro to there is salt content of mineral substances to be more than all plants
Content, special calcium content, Zn content are all higher than 0.5%.
Claims (10)
1. a kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass, it is characterised in that including raw material：Eat leaf grass, Buckwheat flour, starch.
2. a kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass as claimed in claim 1, it is characterised in that including following parts by weight
Raw material:Eat 30~40 parts of leaf grassland slurry, 45~55 parts of Buckwheat flour, 50~60 parts of starch.
3. a kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass as claimed in claim 1, it is characterised in that including following parts by weight
Raw material：Eat 15~30 parts of leaf grassland powder, 20~45 parts of Buckwheat flour, 15~20 parts of starch.
A kind of 4. Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass as claimed in claim 2 or claim 3, it is characterised in that:Further include 1.5~6
The auxiliary material of parts by weight.
5. a kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass as claimed in claim 4, it is characterised in that the auxiliary material includes weight
The alkali, 0.5~2 part of salt, 0.5~2 part of flavouring that part is 0.5~2 part.
6. a kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass as claimed in claim 5, it is characterised in that the starch forms sediment for corn
Powder, sweet potato or potato starch.
A kind of a kind of 7. production method of the Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass as claimed in claim 6, it is characterised in that bag
Include following steps：
A. food leaf straw pulp body or food leaf grass meal are made
The careless cleaning of leaf will be eaten, crushed, grinding slurrying, the leaf grassland of eating is obtained and starch；
Or food leaf grass is cleaned, crushed, grinding slurrying, with high tower spray drying powder or freeze-drying powder processed or drying powder processed or certainly
Powder processed so is dried, obtains the food leaf grass meal；
B. raw material and auxiliary material are mixed into dough
The raw material and auxiliary material are mixed, with food leaf grassland slurry or water work into dough；
C. Korea's huyashi-chuuka (cold chinese-style noodles) is made
Noodles are made in dough, obtain Korea's huyashi-chuuka (cold chinese-style noodles)
A kind of 8. production method of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass as claimed in claim 7, it is characterised in that：Step B
The temperature of food leaf grassland slurry or water is 90~100 degrees Celsius.
A kind of 9. production method of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass as claimed in claim 7, it is characterised in that：Step B
Further include and beat dough, covered with wet tissue, the curing time is greater than or equal to 30 minutes.
A kind of 10. production method of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass as claimed in claim 7, it is characterised in that：Step C
Noodles are made to be made with extruder.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711260695.7A CN108029958A (en) | 2017-12-04 | 2017-12-04 | A kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711260695.7A CN108029958A (en) | 2017-12-04 | 2017-12-04 | A kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN108029958A true CN108029958A (en) | 2018-05-15 |
Family
ID=62095241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711260695.7A Pending CN108029958A (en) | 2017-12-04 | 2017-12-04 | A kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170837A (en) * | 2018-10-25 | 2019-01-11 | 柏绿山 | A kind of food leaf grass plant protein nutrient vermicelli product and the preparation method and application thereof |
| CN109820144A (en) * | 2019-03-27 | 2019-05-31 | 奚存库 | A kind of coarse food grain functional particles rice and preparation method thereof |
| CN109820051A (en) * | 2019-03-19 | 2019-05-31 | 奚存库 | A kind of soybean skin of beancurd and preparation method thereof |
| CN109820050A (en) * | 2019-03-12 | 2019-05-31 | 奚存库 | A kind of textured soybean protein and preparation method thereof |
| CN111802573A (en) * | 2020-08-05 | 2020-10-23 | 广西宾阳县绿农农业科技有限公司 | Fenli made of leaf eating grass and making method thereof |
| CN112167521A (en) * | 2020-10-09 | 2021-01-05 | 成都菩提高能科技有限公司 | Method for preparing selenium-enriched proteinaria noodles |
| CN114586934A (en) * | 2022-02-22 | 2022-06-07 | 江苏函夏新农业科技有限公司 | EYECAO noodles for enhancing immunity of organism and preparation method thereof |
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| CN1379997A (en) * | 2002-04-30 | 2002-11-20 | 张伟松 | Cold noodles and production method thereof |
| CN103976269A (en) * | 2014-05-30 | 2014-08-13 | 佘延英 | Pteridium aquilinum cold noodles and making method thereof |
| CN105638834A (en) * | 2016-03-30 | 2016-06-08 | 杨秀丽 | Taglam flour food and making method thereof |
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| CN1276169A (en) * | 2000-06-08 | 2000-12-13 | 张金榜 | Method for producing instant cold noodles |
| CN1379997A (en) * | 2002-04-30 | 2002-11-20 | 张伟松 | Cold noodles and production method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170837A (en) * | 2018-10-25 | 2019-01-11 | 柏绿山 | A kind of food leaf grass plant protein nutrient vermicelli product and the preparation method and application thereof |
| CN109820050A (en) * | 2019-03-12 | 2019-05-31 | 奚存库 | A kind of textured soybean protein and preparation method thereof |
| CN109820051A (en) * | 2019-03-19 | 2019-05-31 | 奚存库 | A kind of soybean skin of beancurd and preparation method thereof |
| CN109820144A (en) * | 2019-03-27 | 2019-05-31 | 奚存库 | A kind of coarse food grain functional particles rice and preparation method thereof |
| CN111802573A (en) * | 2020-08-05 | 2020-10-23 | 广西宾阳县绿农农业科技有限公司 | Fenli made of leaf eating grass and making method thereof |
| CN112167521A (en) * | 2020-10-09 | 2021-01-05 | 成都菩提高能科技有限公司 | Method for preparing selenium-enriched proteinaria noodles |
| CN114586934A (en) * | 2022-02-22 | 2022-06-07 | 江苏函夏新农业科技有限公司 | EYECAO noodles for enhancing immunity of organism and preparation method thereof |
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Application publication date: 20180515 |