CN109090471A - A kind of preparation method of high-quality mushroom noodles - Google Patents
A kind of preparation method of high-quality mushroom noodles Download PDFInfo
- Publication number
- CN109090471A CN109090471A CN201810963927.3A CN201810963927A CN109090471A CN 109090471 A CN109090471 A CN 109090471A CN 201810963927 A CN201810963927 A CN 201810963927A CN 109090471 A CN109090471 A CN 109090471A
- Authority
- CN
- China
- Prior art keywords
- preparation
- parts
- mushroom
- quality
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation methods of high-quality mushroom noodles, the following steps are included: step 1, weighs following raw material: 74-78 parts of sound flour, 12-18 parts of mushroom powder, 5-9 parts of Celery Juice, 6-10 parts of coix seed powder, linseed oil processing 4-10 parts of a- converted starch, 2-4 parts of carrot meal, 1-2 parts of agar solution, 4-10 parts of deionized water.The object of the present invention is to provide a kind of preparation method of high-quality mushroom noodles, which can not only feel delicious, while nutritive value is high, serve not only as edible materials, while having health-care efficacy to human body.
Description
Technical field
The present invention relates to mushrooms to utilize technical field, and in particular to a kind of preparation method of high-quality mushroom noodles.
Background technique
Mushroom fruiting body Dan Sheng, it grows thickly or all living creatures, fructification is medium big to slightly larger, bacteria cover diameter 5-12cm, sometimes reachable
20cm, hemispherical when young, afterwards in flat to slightly flat, to deep cinnamon, middle part often has for surface water chestnut color, light brown, dark brown
Dark scale, and often there is dirty white hairy or cotton-shaped scale at edge, mushroom is with high protein, low fat, polysaccharide, a variety of amino
Sour and multivitamin mushroom food, the water extract of mushroom have scavenging effect to hydrogen peroxide, to intracorporal hydrogen peroxide
There is certain elimination effect, Lenlinus edodes cover contains the ribonucleic acid of duplex structure, into after human body, can generate with anticancer
Reducing blood lipid, norcholesterol: the interferon of effect contains purine, choline, tyrosine, oxidizing ferment and certain nucleic acid objects in mushroom
Matter, can play the role of blood pressure lowering, norcholesterol, reducing blood lipid, but can the diseases such as prevention of arterial hardening, cirrhosis, therefore this hair
The bright noodles using mushroom preparation high-quality, can be used as edible value, while also having health value.
Existing Chinese patent literature (publication number: CN107751760A) discloses a kind of mushroom noodle, it is by following component group
At: mushroom powder 1.5%-2%, flour 98%-98.5%, water 30%-35%, salt 0.5%-1.5%, alkali 0.5%-
0.8%, the flour list using mushroom powder as base-material, it is excessively single on it can feel, while nutritional ingredient is not very sufficient.
Chinese patent literature (publication number: CN103719724B) discloses a kind of nutritional white gourd noodles and preparation method thereof,
The noodles each component content are as follows: dry flour 100-110kg, wax gourd juice 4.4-5kg, winter lotus 0.2-0.4kg, red lotus 0.5-
0.9kg, white lotus 0.6-0.9kg, the juice of 1-3kg, 8-12 snake galls of Gorgon fruit, the juice of 4-8 ox gallbladder, salt 0.15-0.2kg, food
With alkali 0.15-0.2kg, the noodles use component above-mentioned, are made as follows: by flour, winter lotus powder, red lotus powder, white
Lotus powder, gorgon euryale seed powder, salt, alkali are mixed and stirred for uniformly, wax gourd juice, snake bile, fel bovis and the suitable quantity of water system of stirring evenly being added
At noodles crude green body；By crude green body cylinder pressure at item, which is arranged in pairs or groups using nutrient materials such as wax gourds, though there is nutrition, this hair
It is bright to prepare noodles using mushroom, therefore noodles are influenced by probing into mushroom and utilizing.
Summary of the invention
In view of the drawbacks of the prior art, the object of the present invention is to provide a kind of preparation methods of high-quality mushroom noodles, should
Mushroom noodles can not only feel delicious, while nutritive value is high, serve not only as edible materials, while having health-care efficacy to human body.
The present invention solves technical problem and adopts the following technical scheme that
The present invention provides a kind of preparation methods of high-quality mushroom noodles, comprising the following steps:
Step 1, weighs following raw material: 74-78 parts of sound flour, 12-18 parts of mushroom powder, 5-9 parts of Celery Juice,
6-10 parts of coix seed powder, linseed oil handle 4-10 parts of a- converted starch, 2-4 parts of carrot meal, 1-2 parts of agar solution, deionized water
4-10 parts；
Step 2 mixes raw material in step 1, then carries out precooling treatment, then carry out calendering formation, then again
It is dried, then undercarriage cuts into noodles to get high-quality mushroom noodles of the invention.
Preferably, the sound flour is wheat through over cleaning, removal of impurities, then is ground, the flour of preparation.
Preferably, the mushroom powder, preparation method thereof is clean to carry out mushroom, then drains, is re-fed into treatment fluid and impregnates
25-35min, then taking out again natural air drying to surface moisture content is 8-14%, then crushed 320-400 mesh again.
Preferably, the processing liquid and preparation method thereof is that calcium chloride is configured to the calcium chloride that mass fraction is 30-40% is molten
Liquid, then thereto be added diatomite, sodium carboxymethylcellulose, stir 15-25min, then again thereto be added salt, sugar,
Deionized water is added while stirring to get treatment fluid.
Preferably, the salt, sugar substance mass ratio be 0.7:0.3.
Preferably, the preparation method of the Celery Juice is clean to carry out celery, removes celery liquid, is subsequently sent to juice extractor
In squeeze the juice, obtain Celery Juice, then heat Celery Juice, heating temperature be 65-75 DEG C, heating time 25min,
Room temperature is then cooled to get Celery Juice.
Preferably, the linseed oil processing a- method for preparing modified starch is to carry out linseed oil, a- converted starch
Mixing then carries out ultrasonic disperse 15-25min.
Preferably, the linseed oil, a- converted starch substance mass ratio be (3-5): 6.
Preferably, the linseed oil, a- converted starch substance mass ratio be 4:6.
Preferably, the precooling treatment condition is that raw material is sent into temperature to carry out processing 4-8min for -1-2 DEG C.
Compared with prior art, the present invention have it is following the utility model has the advantages that
(1) a kind of preparation method of high-quality mushroom noodles, which can not only feel delicious, while nutritive value
Height serves not only as edible materials, while having health-care efficacy to human body, and mushroom powder has efficient healthcare function, Celery Juice, the heart of a lotus seed
Seed of jog's tears powder and mushroom powder can play synergistic effect, enhance health-care efficacy.
(2) linseed oil of the invention processing a- converted starch can improve the mouthfeel in face, toughness, enhance the chewy texture in face, in advance
Cold treatment can further enhance the toughness and mouthfeel in face.
(3) it is obtained from embodiment 3 and comparative example 1-3, the present invention handles a- converted starch using linseed oil, and opposite is fitted
Mouth property, toughness tool are greatly improved, and precooling treatment can effectively improve color, toughness, palatability.
Specific embodiment
Combined with specific embodiments below, technical scheme in the embodiment of the invention is clearly and completely described, shows
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
Embodiment 1.
A kind of preparation method of the high-quality mushroom noodles of the present embodiment, comprising the following steps:
Step 1 weighs following raw material: 74 parts of sound flour, 12 parts of mushroom powder, 5 parts of Celery Juice, coix seed powder 6
Part, linseed oil handle 4 parts of a- converted starch, 2 parts of carrot meal, 1 part of agar solution, 4 parts of deionized water；
Step 2 mixes raw material in step 1, then carries out precooling treatment, then carry out calendering formation, then again
It is dried, then undercarriage cuts into noodles to get high-quality mushroom noodles of the invention.
The sound flour of the present embodiment is wheat through over cleaning, removal of impurities, then is ground, the flour of preparation.
The mushroom powder, preparation method thereof of the present embodiment is clean to carry out mushroom, then drains, is re-fed into treatment fluid and impregnates
25-35min, then taking out again natural air drying to surface moisture content is 8%, then crushed 320 meshes again.
The processing liquid and preparation method thereof of the present embodiment is that calcium chloride is configured to the calcium chloride that mass fraction is 30-40% is molten
Liquid, then thereto be added diatomite, sodium carboxymethylcellulose, stir 15-25min, then again thereto be added salt, sugar,
Deionized water is added while stirring to get treatment fluid.
The salt of the present embodiment, the mass ratio of sugar substance are 0.7:0.3.
The preparation method of the Celery Juice of the present embodiment is clean to carry out celery, removes celery liquid, is subsequently sent to juice extractor
In squeeze the juice, obtain Celery Juice, then heat Celery Juice, heating temperature be 65 DEG C, heating time 25min, with
After be cooled to room temperature to get Celery Juice.
The linseed oil processing a- method for preparing modified starch of the present embodiment is to mix linseed oil, a- converted starch
It closes, then carries out ultrasonic disperse 15min.
The linseed oil of the present embodiment, the mass ratio of a- converted starch substance are 3:6.
The precooling treatment condition of the present embodiment is that raw material is sent into temperature to carry out processing 4min for -1 DEG C.
Embodiment 2.
A kind of preparation method of the high-quality mushroom noodles of the present embodiment, comprising the following steps:
Step 1 weighs following raw material: 78 parts of sound flour, 18 parts of mushroom powder, 9 parts of Celery Juice, coix seed powder
10 parts, linseed oil processing 10 parts of a- converted starch, 4 parts of carrot meal, 2 parts of agar solution, 10 parts of deionized water；
Step 2 mixes raw material in step 1, then carries out precooling treatment, then carry out calendering formation, then again
It is dried, then undercarriage cuts into noodles to get high-quality mushroom noodles of the invention.
The sound flour of the present embodiment is wheat through over cleaning, removal of impurities, then is ground, the flour of preparation.
The mushroom powder, preparation method thereof of the present embodiment is clean to carry out mushroom, then drains, is re-fed into treatment fluid and impregnates
35min, then taking out again natural air drying to surface moisture content is 14%, then crushed 400 meshes again.
The processing liquid and preparation method thereof of the present embodiment is the calcium chloride solution that calcium chloride is configured to mass fraction and is 40%, with
Diatomite, sodium carboxymethylcellulose is added thereto afterwards, stirs 25min, salt, sugar, deionized water is then added thereto again,
It is added while stirring to get treatment fluid.
The salt of the present embodiment, the mass ratio of sugar substance are 0.7:0.3.
The preparation method of the Celery Juice of the present embodiment is clean to carry out celery, removes celery liquid, is subsequently sent to juice extractor
In squeeze the juice, obtain Celery Juice, then heat Celery Juice, heating temperature be 75 DEG C, heating time 25min, with
After be cooled to room temperature to get Celery Juice.
The linseed oil processing a- method for preparing modified starch of the present embodiment is to mix linseed oil, a- converted starch
It closes, then carries out ultrasonic disperse 25min.
The linseed oil of the present embodiment, the mass ratio of a- converted starch substance are 5:6.
The precooling treatment condition of the present embodiment is to be 2 DEG C for raw material feeding temperature to carry out processing 8min.
Embodiment 3.
A kind of preparation method of the high-quality mushroom noodles of the present embodiment, comprising the following steps:
Step 1 weighs following raw material: 76 parts of sound flour, 15 parts of mushroom powder, 7 parts of Celery Juice, coix seed powder 8
Part, linseed oil handle 7 parts of a- converted starch, 3 parts of carrot meal, 1.5 parts of agar solution, 7 parts of deionized water；
Step 2 mixes raw material in step 1, then carries out precooling treatment, then carry out calendering formation, then again
It is dried, then undercarriage cuts into noodles to get high-quality mushroom noodles of the invention.
The sound flour of the present embodiment is wheat through over cleaning, removal of impurities, then is ground, the flour of preparation.
The mushroom powder, preparation method thereof of the present embodiment is clean to carry out mushroom, then drains, is re-fed into treatment fluid and impregnates
30min, then taking out again natural air drying to surface moisture content is 11%, then crushed 360 meshes again.
The processing liquid and preparation method thereof of the present embodiment is the calcium chloride solution that calcium chloride is configured to mass fraction and is 35%, with
Diatomite, sodium carboxymethylcellulose is added thereto afterwards, stirs 20min, salt, sugar, deionized water is then added thereto again,
It is added while stirring to get treatment fluid.
The salt of the present embodiment, the mass ratio of sugar substance are 0.7:0.3.
The preparation method of the Celery Juice of the present embodiment is clean to carry out celery, removes celery liquid, is subsequently sent to juice extractor
In squeeze the juice, obtain Celery Juice, then heat Celery Juice, heating temperature be 70 DEG C, heating time 25min, with
After be cooled to room temperature to get Celery Juice.
The linseed oil processing a- method for preparing modified starch of the present embodiment is to mix linseed oil, a- converted starch
It closes, then carries out ultrasonic disperse 20min.
The linseed oil of the present embodiment, the mass ratio of a- converted starch substance are 4:6.
The precooling treatment condition of the present embodiment is that raw material is sent into temperature to carry out processing 6min for -1.5 DEG C.
Comparative example 1.
It is essentially identical with the material and preparation process of embodiment 3, it has only the difference is that being not added with linseed oil processing a- and becomes
Property starch.
Comparative example 2.
It is essentially identical with the material and preparation process of embodiment 3, it has only the difference is that being not added with agar solution.
Comparative example 3.
It is essentially identical with the material and preparation process of embodiment 3, it has only the difference is that without precooling treatment condition.
Noodles sensory test
Organoleptic quality evaluations group is formed by 10 professionals, from noodle color, toughness, palatability, food flavor to noodles
Carry out sensory evaluation
Sensory evaluation criteria
Embodiment 3 and comparative example 1-3 are tested for the property
| Group | Color (divides) | Toughness (is divided) | Palatability (is divided) | Food flavor (divides) |
| Embodiment 3 | 19 | 28 | 29 | 18 |
| Comparative example 1 | 18 | 23 | 22 | 17 |
| Comparative example 2 | 17 | 24 | 24 | 17 |
| Comparative example 3 | 14 | 22 | 23 | 16 |
Obtained from embodiment 3 and comparative example 1-3, the present invention using linseed oil handle a- converted starch, opposite it is agreeable to the taste
Property, toughness tool be greatly improved, precooling treatment can effectively improve color, toughness, palatability.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (10)
1. a kind of preparation method of high-quality mushroom noodles, which comprises the following steps:
Step 1 weighs following raw material: 74-78 parts of sound flour, 12-18 parts of mushroom powder, 5-9 parts of Celery Juice, coix lacryma-jobi
6-10 parts of benevolence powder, linseed oil handle 4-10 parts of a- converted starch, 2-4 parts of carrot meal, 1-2 parts of agar solution, deionized water 4-10
Part；
Step 2 mixes raw material in step 1, then carries out precooling treatment, then carry out calendering formation, followed by
Drying, then undercarriage cut into noodles to get high-quality mushroom noodles of the invention.
2. a kind of preparation method of high-quality mushroom noodles according to claim 1, which is characterized in that the sound flour
It is wheat through over cleaning, removal of impurities, then grinds, the flour of preparation.
3. a kind of preparation method of high-quality mushroom noodles according to claim 1, which is characterized in that the mushroom powder system
Preparation Method is clean to carry out mushroom, then drains, is re-fed into treatment fluid and impregnates 25-35min, then takes out natural air drying again
It is 8-14% to surface moisture content, then crushed 320-400 mesh again.
4. a kind of preparation method of high-quality mushroom noodles according to claim 3, which is characterized in that the treatment fluid system
Preparation Method is the calcium chloride solution that calcium chloride is configured to mass fraction and is 30-40%, and diatomite, carboxylic first are then added thereto
Base sodium cellulosate stirs 15-25min, and salt, sugar, deionized water is then added thereto again, is added while stirring to get place
Manage liquid.
5. a kind of preparation method of high-quality mushroom noodles according to claim 4, which is characterized in that the salt, sugar
The mass ratio of substance is 0.7:0.3.
6. a kind of preparation method of high-quality mushroom noodles according to claim 1, which is characterized in that the Celery Juice
Preparation method is clean to carry out celery, removes celery liquid, is subsequently sent to squeeze the juice in juice extractor, obtains Celery Juice, then
Celery Juice is heated, heating temperature is 65-75 DEG C, and heating time 25min is then cooled to room temperature to get Celery Juice.
7. a kind of preparation method of high-quality mushroom noodles according to claim 1, which is characterized in that the linseed oil
Processing a- method for preparing modified starch is to mix linseed oil, a- converted starch, then carries out ultrasonic disperse 15-
25min.
8. a kind of preparation method of high-quality mushroom noodles according to claim 7, which is characterized in that the linseed
Oily, a- converted starch substance mass ratio is (3-5): 6.
9. a kind of preparation method of high-quality mushroom noodles according to claim 8, which is characterized in that the linseed
Oily, a- converted starch substance mass ratio is 4:6.
10. a kind of preparation method of high-quality mushroom noodles according to claim 1, which is characterized in that at the pre-cooling
Manage bar part is that raw material is sent into temperature to carry out processing 4-8min for -1-2 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810963927.3A CN109090471A (en) | 2018-08-23 | 2018-08-23 | A kind of preparation method of high-quality mushroom noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810963927.3A CN109090471A (en) | 2018-08-23 | 2018-08-23 | A kind of preparation method of high-quality mushroom noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109090471A true CN109090471A (en) | 2018-12-28 |
Family
ID=64850812
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810963927.3A Pending CN109090471A (en) | 2018-08-23 | 2018-08-23 | A kind of preparation method of high-quality mushroom noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109090471A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000032935A (en) * | 1998-07-16 | 2000-02-02 | Tokyoto Chukamen Seizogyo Kyodo Kumiai | Production of dried chinese noodle |
| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN103504203A (en) * | 2013-09-02 | 2014-01-15 | 张斌社 | Preparation method for instant noodles |
| CN104905128A (en) * | 2015-04-27 | 2015-09-16 | 桐城市牯牛背农业开发有限公司 | Celery noodles and preparation method thereof |
| CN105581245A (en) * | 2016-01-04 | 2016-05-18 | 安徽雁湖面粉有限公司 | Production method of noodles containing shepherd's purse and ox bone soup |
| KR20170085879A (en) * | 2016-01-15 | 2017-07-25 | 김상헌 | Noodle manufacturing method of aronia is added cold noodles |
-
2018
- 2018-08-23 CN CN201810963927.3A patent/CN109090471A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000032935A (en) * | 1998-07-16 | 2000-02-02 | Tokyoto Chukamen Seizogyo Kyodo Kumiai | Production of dried chinese noodle |
| CN101411343A (en) * | 2007-10-19 | 2009-04-22 | 安琪酵母股份有限公司 | Quick-freezing cooked wheaten food improver and flour, quick-freezing dumpling, noodle and ravioli containing the same |
| CN103504203A (en) * | 2013-09-02 | 2014-01-15 | 张斌社 | Preparation method for instant noodles |
| CN104905128A (en) * | 2015-04-27 | 2015-09-16 | 桐城市牯牛背农业开发有限公司 | Celery noodles and preparation method thereof |
| CN105581245A (en) * | 2016-01-04 | 2016-05-18 | 安徽雁湖面粉有限公司 | Production method of noodles containing shepherd's purse and ox bone soup |
| KR20170085879A (en) * | 2016-01-15 | 2017-07-25 | 김상헌 | Noodle manufacturing method of aronia is added cold noodles |
Non-Patent Citations (4)
| Title |
|---|
| [日]《食品商业》编辑部: "《服务的细节043：生鲜超市工作手册之副食调料篇》", 31 July 2016, 东方出版社 * |
| 彭荷花等: "面条用品质改良剂综述", 《食品科技》 * |
| 扶熊等: "《食用变性淀粉》", 31 March 2016, 中国轻工业出版社 * |
| 朱维军等: "《粮食制品加工技术》", 31 July 2014, 北京理工大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109077093A (en) | A kind of EGG YOLK SHORTCAKE and preparation method thereof | |
| CN107080229A (en) | Thick chilli sauce and preparation method thereof | |
| CN108157439A (en) | Quinoa health care bread and preparation method thereof | |
| CN107373369B (en) | A kind of peppery item of zinc-rich | |
| CN106690029A (en) | Pleurotus eryngii steamed bun and preparation method thereof | |
| CN105166895A (en) | Processing method of whole potato flour rice dumplings | |
| CN105851941A (en) | Chinese chive cuttlefish noodle and preparation method thereof | |
| CN105285753A (en) | Manufacturing method of pleurotus eryngii flavor sausage | |
| CN107811225A (en) | The preparation method of tomato flavor health care bacon | |
| CN104509882B (en) | A kind of preparation method of egg fermented bean curd | |
| CN101057597A (en) | Preparation method for tremella fiber flour | |
| CN106982886A (en) | A kind of mulberry leaf powder bread and preparation method thereof | |
| CN105994682A (en) | Cream free of trans-fatty acid | |
| CN109090471A (en) | A kind of preparation method of high-quality mushroom noodles | |
| CN1324987C (en) | Series health-care food contg. Chinese wolfberry and barley | |
| CN109566692A (en) | Cake embryo and its preparation process | |
| CN109198378A (en) | A kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat | |
| CN108651842A (en) | A kind of fluffy increasing muscle nutrition lasagne of alkali and preparation method thereof | |
| CN108029946A (en) | A kind of quick-frozen mixed nuts boiled dumpling and preparation method thereof | |
| CN103549102A (en) | Tremella gel food and preparation method thereof | |
| CN114081168A (en) | Chinese wolfberry vermicelli and preparation method thereof | |
| CN106923304A (en) | A kind of preparation method of duck egg sauce | |
| KR100769653B1 (en) | A method for making functional noodle containing the juice of tricholoma matsutake | |
| CN107455680A (en) | A kind of preparation method for the sootiness sesame pork slices that whet the appetite | |
| CN104431667A (en) | Jam with weight losing efficacy and preparation method of jam |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181228 |
|
| RJ01 | Rejection of invention patent application after publication |