CN110613090A - Method for making buckwheat hele noodles - Google Patents

Method for making buckwheat hele noodles Download PDF

Info

Publication number
CN110613090A
CN110613090A CN201910869161.7A CN201910869161A CN110613090A CN 110613090 A CN110613090 A CN 110613090A CN 201910869161 A CN201910869161 A CN 201910869161A CN 110613090 A CN110613090 A CN 110613090A
Authority
CN
China
Prior art keywords
buckwheat
noodles
pork
frying
chicken
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
Application number
CN201910869161.7A
Other languages
Chinese (zh)
Inventor
额日和木
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
E Rihemu
Original Assignee
E Rihemu
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by E Rihemu filed Critical E Rihemu
Priority to CN201910869161.7A priority Critical patent/CN110613090A/en
Publication of CN110613090A publication Critical patent/CN110613090A/en
Pending legal-status Critical Current

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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • 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
    • 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
    • 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)
  • Microbiology (AREA)
  • Noodles (AREA)

Abstract

The invention discloses a method for preparing buckwheat hele noodles, which comprises the steps of processing buckwheat into buckwheat flour, uniformly mixing with warm water, and kneading into dough for later use; soaking pickled Chinese sauerkraut in clear water, cutting with appropriate amount of herba Alii Fistulosi and rhizoma Zingiberis recens into fine threads, shredding fresh Carnis Sus Domestica, parching, adding clear water, and stewing with slow fire to hot; cleaning chicken and chicken skeleton, pouring into a pot, adding scallion, ginger, garlic and salt, stewing for 24 hours with warm water until the soup color is nearly white, completely crisping the meat bones, fishing out the residual materials to obtain chicken soup to prepare pickled vegetable marinade, taking buckwheat dough, putting into the pot, boiling for about two minutes after buckwheat noodles, buckwheat noodles and buckwheat noodles float out of water, fishing out a spoon of pickled vegetable marinade in a bowl, and obtaining a bowl of buckwheat noodles; the buckwheat noodles prepared by the method contain rich protein, B vitamins, mineral nutrients and the like of buckwheat, as well as pickled Chinese cabbage amino acid, crude fiber, vitamin C calcium, phosphorus, iron and the like, and pork contains a large amount of nutrient components which are easily absorbed by people and can supplement calcium.

Description

Method for making buckwheat hele noodles
Technical Field
The invention belongs to the technical field of food processing, and relates to a method for making buckwheat hele noodles.
Background
Buckwheat, also called sweet wheat, rye and triangle wheat, is native to northern areas of China and is a plant suitable for growing under high and cold climate conditions. The planting history of China has been about 2500 years, poems of 'David such as semen Avenae Nudae, mussel I holding pepper' exist in the 'poetry book' in the West week, spring and autumn, and the 'semen Avenae Nudae' is buckwheat. The written buckwheat in the book of Bencao gang mu of the famous medical scientist Li Shizhen of the Ming Dynasty is the good recognition of buckwheat nutrition diet, because buckwheat can reduce qi and widen intestines, so it can relieve gastrointestinal food stagnation and treat turbid stagnation, diarrhea and dysentery, abdominal pain and qi ascending.
With the further research on buckwheat from the aspects of medicine, pharmacology, nutrition and dietology and health care medicine, the modern people prove that: buckwheat is the most nutritious and health-care food in all cereal crops, and has the food therapy effects of reducing blood fat, blood sugar and blood pressure. The nourishing wheat is the most nutritious food in all cereals, and is rich in starch, protein, amino acid, vitamin P, vitamin B1, B2, rutin, magnesium, total flavone, etc. In addition, buckwheat contains amino acids essential to human body.
Buckwheat Hele noodles have dietotherapy effect on diabetes, hypertension, coronary heart disease and other diseases, and are excellent health food. However, the traditional buckwheat hele noodle has single nutrient component and is relatively lack of vitamins, amino acids and dietary fibers.
Disclosure of Invention
The invention aims to make up for the defects of the traditional buckwheat noodles and provide a method for making buckwheat noodles with more balanced nutrition.
The technical scheme adopted by the invention for solving the technical problems is as follows: a method for making buckwheat hele noodles comprises the following steps:
1) processing buckwheat into buckwheat flour, uniformly mixing with warm water, and kneading into a dough for later use;
2) soaking pickled Chinese sauerkraut in clear water, and removing redundant acid juice and floating substances;
3) cutting the soaked pickled Chinese cabbage into filaments with the width of 5mm for later use, and preparing a proper amount of green onion and ginger to be cut into filaments;
4) cutting fresh pork into 5 mm-wide shredded pork;
5) adding a proper amount of sesame oil into a frying pan, heating to eighty percent, pouring shredded scallion and ginger, stir-frying to generate fragrance, adding a proper amount of soy sauce and salt, quickly pouring shredded pork into the pan, stir-frying, pouring shredded pickled Chinese cabbage after the shredded pork is discolored, stir-frying, adding clear water, and slowly stewing with slow fire until the shredded pork is hot;
6) cleaning chicken and chicken skeleton, pouring into a pot, adding scallion, ginger, garlic and salt, stewing for 24 hours with warm water until the color of the soup is nearly white and the meat bone is crisp, taking out the residual materials, and leaving chicken soup for later use;
7) pouring the raw materials obtained in the step 5) into the chicken soup, and heating the raw materials with a slow fire to obtain pickled Chinese cabbage marinade for later use;
8) 300 g of buckwheat dough obtained in the step 1) is uniformly kneaded and put into a buckwheat noodle bed, when the buckwheat noodle bed is boiled in clear water in a water boiler, the buckwheat noodle bed is pressed to make the buckwheat noodle linear and slowly put into the boiler, when the buckwheat noodle floats out of water, the buckwheat noodle bed is boiled for about two minutes, and then the buckwheat noodle bed is taken out into a bowl and filled with a spoon of pickled vegetable marinade, so that the bowl buckwheat noodle is obtained.
Further, buckwheat flour with a storage period within three months is selected in the step 1).
Further, the soaking time of the clean water in the step 2) is about 12 hours.
Further, the pork in the step 4) is streaky pork.
Further, wild mushrooms, daylily and leek flowers are also added in the step 5).
Further, beef and mutton are added in the step 6).
The invention has the beneficial effects that: the buckwheat noodles prepared by the method contain rich protein, B vitamins, mineral nutrients and the like of buckwheat, and amino acids, crude fibers, vitamin C calcium, phosphorus, iron and the like which are unique to pickled Chinese cabbage, wild mushrooms, daylily and leek flowers, and pork, mutton and beef contain a large amount of nutrient components which are easily absorbed by people, so that the buckwheat noodles can supplement calcium, and have good calcium supplementing effect on children or the middle-aged and old people with calcium deficiency.
Detailed Description
A historical source of buckwheat.
Buckwheat, also called sweet wheat, rye and triangle wheat, is native to northern areas of China and is a plant suitable for growing under high and cold climate conditions. The planting history of China has been about 2500 years, poems of 'David such as semen Avenae Nudae, mussel I holding pepper' exist in the 'poetry book' in the West week, spring and autumn, and the 'semen Avenae Nudae' is buckwheat. The written buckwheat in the book of Bencao gang mu of the famous medical scientist Li Shizhen of the Ming Dynasty is the good recognition of buckwheat nutrition diet, because buckwheat can reduce qi and widen intestines, so it can relieve gastrointestinal food stagnation and treat turbid stagnation, diarrhea and dysentery, abdominal pain and qi ascending.
With the modern further research on buckwheat in the aspects of medicine, pharmacology, nutrition, diet and health care medicine, the method proves that: buckwheat is the most nutritious and health-care food in all cereal crops, and has the food therapy effects of reducing blood fat, blood sugar and blood pressure. The nourishing wheat is the most nutritious food in all cereals, and is rich in starch, protein, amino acid, vitamin P, vitamin B1, B2, rutin, magnesium, total flavone, etc. In addition, buckwheat contains amino acids essential to human body. The noodle-nourishing malt flour has the dietotherapy effect on diseases such as diabetes, hypertension, coronary heart disease and the like, and is a superior health-care food.
Buckwheat is in northern areas and geographic environments.
The Xilin Guoqin union is located in the north and the south of China, in the middle of an inner Mongolia autonomous region, is 640 km away from the capital Beijing, is 115 degrees 13 ' to 1706 ' from the east longitude, is 43 degrees 02 degrees to 44 degrees 52 ' from the north, borders the Mongolia north, and has the border line length of 1098 km, is a northeast China province-Zhangkou, Chengdu region, Ceeven Ulan scoubu city, east China is connected with Chifeng city, Xingan union and Tongliao city, and has the total area of 203000km2, is an intersection zone of northeast China, North China and northwest China, and has the important function of externally penetrating Eurasia, connecting east and west in the region and opening the south Union. The method is an area which takes a high plain as a main body and has various landforms, and the basin is staggered in the high and low south of the terrain, and the low mountains and hills in the east and south.
The united nationality is a multi-nationality residential area, wherein 23 minority nationalities including Mongolian nationality, Hui nationality, Manchu nationality, Korea, Daur nationality, Ewenke nationality, Tibetan nationality, Miao nationality, and Tujia nationality are mainly Han nationality, and the united nationality is 105.16 people. The whole union belongs to northern temperate continental climate, and the main climate characteristics are strong wind, drought and cold. The average annual temperature is 0-3 ℃, the icing period is as long as 5 months, the chilling period is as long as 7 months, the temperature is the lowest in 1 month, the average temperature is-20 ℃, and the method is one of the coldest regions in North China. The air temperature is highest in 7 months, and the average temperature is 21 ℃. The annual difference is 35-42 ℃, the extreme highest temperature is 39.9 ℃, the extreme lowest temperature is-42.4 ℃, and the daily difference is 12-16 ℃ on average. The average rainfall is 295 mm, and the quantity decreases from the south to the north. The maximum evaporation amount occurs in 5-6 months. The annual sunshine duration is 2800-3200 hours, the sunshine rate is 64-73%, and the frost-free period is 110-130 days.
The Xilin guoqilian is particularly suitable for planting the buckwheat, and the history of planting the buckwheat is long, the period of south north orientation, the tenth of the 'Qifol Yaozhong' seed, seed and big wheat 'is accompanied by the pink, namely that when the' Fang is used, five liters are used for one mu of good land, three and four liters are used for the thin field, and ten stones are collected for one mu. Steaming, drying, peeling in spring, and keeping the rice from breaking. The rice is supper, which is very slippery. Finely grinding, putting silk bonds, making cakes, and also being smooth and beautiful. However, the nature is profuse, and one such thing is not very good for years, and the work of hoe is better 21164lao. And the fringed pink can nourish the wheat immediately. The sowing time, sowing quantity, yield level, processing and eating method and the characteristic of easy falling of the raised wheat are all clearly recorded.
With the development of market economy and the improvement of dietary structure of people, green food nutritional noodles are more and more favored by people, at present, due to the reason of yield, the number of buckwheat planting places in the Heilong of Siling is small, only a few farmers plant part of buckwheat noodles for themselves to eat, so that the eating habit of the Heilong of Silingo is in an endangered state, only the remaining old people eat some buckwheat noodles, and most of the young people have little significance for making and inheriting the buckwheat noodles.
A persistent state.
With the development of society, the change of diet custom and the deterioration of natural environment, the traditional diet custom gradually disappears, so that the inheritance and popularization of the traditional diet custom become extremely difficult, and the traditional food artists who are really familiar with the authentic buckwheat noodle Hele noodle making method are less and less.
At present, Siringiella union crop Laohan food culture Limited company is digging, sorting and rescuing the making skills of buckwheat food. The main performance is as follows:
1 actively popularizing the knowledge of many friends in every place.
2, the innovative manufacturing process enables buckwheat staple food on the dining table to be liked by more friends.
3, research and development and communication are emphasized to research and discuss the health care value and the nutritional ingredients of the buckwheat food in many ways. Therefore, if the buckwheat flour making technique can be carried over, the prospect thereof cannot be estimated.
The basic contents of buckwheat hele noodle technology are as follows:
buckwheat noodles are made from buckwheat as main raw material, and auxiliary materials such as pork, beef, mutton, pickled Chinese cabbage, grassland wild mushroom, daylily, leek flower and the like.
Buckwheat Hele noodle making technology mainly comprises the following steps:
the first step is that local buckwheat (the storage period is within three months) is processed into buckwheat flour, and then the buckwheat flour is kneaded into a dough shape by warm water for standby.
And step two, soaking the pickled Chinese cabbage in clear water to remove redundant acid juice and floating objects (the soaking time is about 12 hours) during pickling so that the pickled Chinese cabbage tastes soft.
Thirdly, cutting the soaked pickled Chinese cabbage into filaments with the width of 5mm for later use, and cutting the green onion and the ginger into appropriate amount of filaments.
Fourthly, cutting fresh pork (taking streaky pork) into shredded pork with the thickness of 5 mm.
Fifthly, putting a proper amount of sesame oil into a frying pan, heating to eighty percent, pouring shredded scallion and ginger, stir-frying to generate fragrance, adding a proper amount of soy sauce and salt, quickly pouring shredded pork into the frying pan, stir-frying, pouring shredded pickled Chinese cabbage, stir-frying after the shredded pork changes color, adding clean water, and slowly stewing with slow fire until the shredded pork is hot.
And sixthly, cleaning chicken and chicken skeletons, pouring the cleaned chicken and chicken skeletons into a pot, adding scallion, ginger, garlic and salt, stewing for 24 hours with warm water until the color of the soup is nearly white and the meat and bones are crisp and soft, taking out the residual materials, and leaving the chicken soup for later use.
Seventhly, pouring the fried pickled Chinese cabbage into the chicken soup and heating the pickled Chinese cabbage with warm water.
And eighthly, taking 300 g of kneaded buckwheat flour, uniformly kneading the buckwheat flour, putting the buckwheat flour into a buckwheat noodle bed, pressing a handle of the buckwheat noodle bed until the buckwheat flour is boiled in a water boiler, slowly putting the buckwheat flour into the boiler in a linear shape, boiling the buckwheat noodle in about two minutes after the buckwheat noodle is floated out of water, taking the buckwheat noodle into a bowl, and containing a spoon of pickled vegetable marinade, wherein the fragrant and sprayed buckwheat noodle is presented before your eyes.
The buckwheat noodle bed is a tool for making buckwheat noodles, has a leakage bottom, and when the buckwheat noodle bed is used, the buckwheat noodles are placed on a pot, the well-mixed buckwheat dough is placed in a cavity chamber with round meshes at the bottom, and a lever principle is applied, a long bar is manually pressed, a cork is driven to extrude the dough, and the noodles are directly leaked into boiling water in the pot.
The buckwheat noodles prepared by the method contain rich protein, B vitamins, mineral nutrients and the like of buckwheat, and amino acids, crude fibers, vitamin C calcium, phosphorus, iron and the like which are unique to pickled Chinese cabbage, wild mushrooms, daylily and leek flowers, and pork, mutton and beef contain a large amount of nutrient components which are easily absorbed by people, so that the buckwheat noodles can supplement calcium, and have good calcium supplementing effect on children or the middle-aged and old people with calcium deficiency.
The above-described embodiments are merely illustrative of the principles and effects of the present invention, and some embodiments may be applied, and it will be apparent to those skilled in the art that various changes and modifications may be made without departing from the inventive concept of the present invention, and these embodiments are within the scope of the present invention.

Claims (6)

1. A method for making buckwheat hele noodles is characterized by comprising the following steps:
1) processing buckwheat into buckwheat flour, uniformly mixing with warm water, and kneading into a dough for later use;
2) soaking pickled Chinese sauerkraut in clear water, and removing redundant acid juice and floating substances;
3) cutting the soaked pickled Chinese cabbage into filaments with the width of 5mm for later use, and preparing a proper amount of green onion and ginger to be cut into filaments;
4) cutting fresh pork into 5 mm-wide shredded pork;
5) adding a proper amount of sesame oil into a frying pan, heating, adding shredded scallion and ginger, frying to obtain fragrance, adding a proper amount of soy sauce and salt, quickly pouring shredded pork into the pan, frying, adding shredded pickled Chinese cabbage, frying, adding clear water, and slowly stewing with slow fire after the shredded pork changes color, and adding pickled Chinese cabbage, frying and frying;
6) cleaning chicken and chicken skeleton, pouring into a pot, adding scallion, ginger, garlic and salt, stewing with warm water until the color of the soup is nearly white and the meat bone is crisp, taking out the residual materials, and reserving the chicken soup for later use;
7) pouring the raw materials obtained in the step 5) into the chicken soup, and heating the raw materials with a slow fire to obtain pickled Chinese cabbage marinade for later use;
8) 300 g of buckwheat dough obtained in the step 1) is uniformly kneaded and put into a buckwheat noodle bed, when clean water in a pot is boiled, a pressing handle of the buckwheat noodle bed is extruded to enable buckwheat noodles to be in a linear shape and slowly put into the pot, when buckwheat noodles float out of water, the buckwheat noodles are boiled for about two minutes, and then the buckwheat noodles are taken out of a bowl and filled with a spoon of pickled vegetable marinade, so that a bowl of buckwheat noodles is obtained.
2. The method for making buckwheat noodles according to claim 1, wherein buckwheat flour having a storage life of less than three months is selected in the step 1).
3. The method for making buckwheat noodles as claimed in claim 1, wherein the soaking time in water in step 2) is about 12 hours.
4. The method for making buckwheat noodles according to claim 1, wherein the pork in step 4) is streaky pork.
5. The method for making buckwheat noodles, as claimed in claim 1, wherein said step 5) further comprises adding wild mushroom, daylily and leek flower.
6. The method for preparing buckwheat hele noodles as claimed in claim 1, wherein beef and mutton are further added in the step 6).
CN201910869161.7A 2019-09-16 2019-09-16 Method for making buckwheat hele noodles Pending CN110613090A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910869161.7A CN110613090A (en) 2019-09-16 2019-09-16 Method for making buckwheat hele noodles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910869161.7A CN110613090A (en) 2019-09-16 2019-09-16 Method for making buckwheat hele noodles

Publications (1)

Publication Number Publication Date
CN110613090A true CN110613090A (en) 2019-12-27

Family

ID=68922906

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910869161.7A Pending CN110613090A (en) 2019-09-16 2019-09-16 Method for making buckwheat hele noodles

Country Status (1)

Country Link
CN (1) CN110613090A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115624137A (en) * 2022-11-09 2023-01-20 李峻峰 Buckwheat processing technology

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103892205A (en) * 2014-04-01 2014-07-02 董一萱 Preparation method of buckwheat noodles
CN104687073A (en) * 2015-03-24 2015-06-10 蒋俊 Method for making shredded meat and pickled Chinese cabbage noodles
US20160135488A1 (en) * 2013-04-19 2016-05-19 Sang Eun Lee Method for preparing oat noodle
CN105918832A (en) * 2016-04-07 2016-09-07 徐巍 Production technology of additive-free Hele noodles

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20160135488A1 (en) * 2013-04-19 2016-05-19 Sang Eun Lee Method for preparing oat noodle
CN103892205A (en) * 2014-04-01 2014-07-02 董一萱 Preparation method of buckwheat noodles
CN104687073A (en) * 2015-03-24 2015-06-10 蒋俊 Method for making shredded meat and pickled Chinese cabbage noodles
CN105918832A (en) * 2016-04-07 2016-09-07 徐巍 Production technology of additive-free Hele noodles

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
卢明辉等: "《内蒙古 呼伦贝尔风物志》", 30 September 2009, 云南人民出版社 *
李朝霞: "《花样杂粮天天吃》", 31 January 2006, 山西科学技术出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115624137A (en) * 2022-11-09 2023-01-20 李峻峰 Buckwheat processing technology

Similar Documents

Publication Publication Date Title
CN103891513A (en) Selenium-rich and zinc-rich lepidium meyenii planting method and lepidium meyenii products
US10999981B2 (en) Onion growing method
CN109043436A (en) A kind of yellow acid soup and preparation method thereof
CN1826939A (en) Preserved aromatic mushroom stem and preparation method thereof
Messer Patterns of “wild” plant consumption in Oaxaca, Mexico
CN110613090A (en) Method for making buckwheat hele noodles
Biswas et al. A survey of non-conventional plants consumed during times of food scarcity in three adjoining villages of Narail and Jessore Districts, Bangladesh.
CN1261043C (en) Watermelon soybean paste and its production method
CN110140943A (en) A kind of abalone mushroom onion perfume (or spice) sauce and preparation method thereof
KR101748941B1 (en) Method for producing a Moringa kimchi seasoning
Ajuru et al. Indigenous and exotic cucurbits in Nigeria
KR101663459B1 (en) A radish kimchi for children and the manufacturing method
KR100706774B1 (en) Maufacturing method of kimche with codonopsis lanceolata
Annapure et al. Ethnic fermented foods and beverages of Maharashtra
KR101594008B1 (en) Roasted laver using nuruk salt and method thereof
KR102468991B1 (en) soybean yukwa recipe
JP2005204619A (en) Method for producing new ginger and new ginger
CN106616253A (en) Cooking method of curried rice with steak
Clardy Bitter Melon Fact Sheet
Pindar et al. Handbook on value addition on grain legume processing of soybean, cowpea, and groundnut for smallholder farmers in Borno State
Beitane et al. Food, nutrition, and health in Latvia
Weerasekara et al. Improving the Diversity of Native Edible Plants and Traditional Food and Agriculture Practices for Sustainable Food Security in the Future
KR101441951B1 (en) Composition for preparing garlic ice cream and Garlic ice cream using the same
Thoma Herb Gardening for Beginners: A Simple Guide to Growing & Using Culinary and Medicinal Herbs at Home
KR101791084B1 (en) Barley Kkakdugi and Manufacturing Method Thereof

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