CN113519767A - Brewing coarse cereal noodles with balanced nutrition and preparation method thereof - Google Patents

Brewing coarse cereal noodles with balanced nutrition and preparation method thereof Download PDF

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Publication number
CN113519767A
CN113519767A CN202110811454.7A CN202110811454A CN113519767A CN 113519767 A CN113519767 A CN 113519767A CN 202110811454 A CN202110811454 A CN 202110811454A CN 113519767 A CN113519767 A CN 113519767A
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noodles
parts
brewing
brewed
flour
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张丽琍
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Anhui Yanzhifang Food Co Ltd
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Anhui Yanzhifang Food Co Ltd
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Priority to CN202110811454.7A priority Critical patent/CN113519767A/en
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    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L15/00—Egg 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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
    • 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)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Noodles (AREA)

Abstract

The invention provides brewing coarse cereal noodles with balanced nutrition and a preparation method thereof, and relates to the technical field of food, wherein the brewing coarse cereal noodles are prepared from the following raw materials, by weight, 50-58 parts of flour, 4-10 parts of eggs, 6-10 parts of mixed bean flour, 2-6 parts of vegetable oil, 0.4-1 part of salt, 16-20 parts of water, 6-10 parts of a seasoning bag, 4-10 parts of a soup bag and 1g of a preservative. The pumpkin and vegetable noodles are prepared by adopting a specific proportion and a preparation method, the pumpkin and vegetable noodles are mixed into a seasoning bag, the seasoning bag contains rich mineral substances such as calcium, iron and copper, the important effect is played on the health of bones and internal organs of a human body, the occurrence of iron-deficiency anemia can be prevented, the vegetables can provide rich dietary fibers for the human body, the digestion of the human body is promoted, the pumpkin and vegetable noodles are rich in nutrition, healthy and safe, the chewing is strong, the quality guarantee period of the pumpkin and vegetable noodles is prolonged by adding an edible preservative, the requirements of the human body on coarse cereals and coarse cereals intake can be met, and meanwhile, the technology is not complex, the production cost is low, and the pumpkin and vegetable noodles are easy to popularize.

Description

Brewing coarse cereal noodles with balanced nutrition and preparation method thereof
Technical Field
The invention relates to the technical field of food, in particular to brewing coarse cereal noodles with balanced nutrition and a preparation method thereof.
Background
With the gradual progress of society, people have higher and higher requirements on eating, not only on dishes, but also on rice, dough and other foods. Among the existing wheaten food products, particularly noodles, which are a health care food that is simple to make, convenient to eat, rich in nutrition, can be taken as staple food and fast food, have been accepted and loved by people in the world for a long time. In the prior art, the preparation of noodles usually adopts a food which is prepared by adding water into cereal or bean flour, grinding the flour into dough, then pressing or rolling the dough into slices, cutting or pressing the slices, or kneading, pulling, kneading and the like, making the slices into strips (narrow or wide, flat or round) or small slices, and finally boiling, frying, braising and frying.
The known noodles are mostly prepared by pressing flour, have single taste and insufficient nutrient components, and cannot provide sufficient nutrition for users, so that the noodles are hardly popular with the masses of people.
Disclosure of Invention
The invention aims to provide brewing coarse cereal noodles with balanced nutrition and a preparation method thereof, so as to solve the technical problems.
In order to solve the technical problems, the invention adopts the following technical scheme: the brewing coarse cereal noodles with balanced nutrition are prepared from the following raw materials, by weight, 50-58 parts of flour, 4-10 parts of eggs, 6-10 parts of mixed soybean flour, 2-6 parts of vegetable oil, 0.4-1 part of salt, 16-20 parts of water, 6-10 parts of seasoning bags, 4-10 parts of soup bags and 1g of preservative.
Preferably, the material bag is selected from one or more of pumpkin puree and vegetable puree.
Preferably, the preservative is a streptococcus lactis food preservative chemical.
Preferably, the mixed soybean powder is selected from one or more of soybean powder, mung bean powder and red bean powder.
Preferably, the vegetable oil is selected from one or more of peanut oil, soybean oil and rapeseed oil.
Preferably, the soup packet is selected from one of tomato soup, beef soup and shrimp meat soup.
The invention further provides a preparation method of the brewing coarse cereal noodles with balanced nutrition, which comprises the following steps:
s1: cleaning a stirring vessel, putting eggs into a container, adding vegetable oil and salt, stirring until the vegetable oil and the salt are fully mixed, and uniformly mixing for later use;
s2: adding the mixed bean powder, the material bag and the soup bag into the mixed liquid, and continuously stirring for 1-2 minutes;
s3: further adding flour and water, continuously mixing and stirring for 10-20 minutes, and agglomerating to obtain dough;
s4: pressing and forming the uniformly stirred dough blank, and drying;
s5: cutting the pressed and dried dough blank into noodles to obtain the brewing coarse cereal noodles;
s6: and packaging the brewed coarse cereal noodles by a vacuum packaging machine.
Preferably, the drying temperature in the step (4) is 30-50 ℃, and the drying time is 30-60 minutes.
Preferably, the thickness of the noodles in the step (5) is 3mm and the width is 5 mm.
The invention has the beneficial effects that:
1. the brewing coarse cereal noodles with balanced nutrition and the preparation method thereof are prepared by adopting a specific proportion and a preparation method, the pumpkin paste and the vegetable paste are mixed into a material bag, the material bag contains rich mineral substances such as calcium, iron, copper and the like, the important effect on maintaining the health of bones and internal organs of a human body is exerted, the occurrence of iron-deficiency anemia can be prevented, the vegetables can provide rich dietary fibers for the human body, the digestion of the human body is promoted, the noodles are rich in nutrition, balanced, healthy and safe, and chewy, the quality guarantee period of the noodles is prolonged by adding the edible preservative, the requirements of the human body for taking coarse cereals and coarse cereals can be met, and meanwhile, the process is not complex, the production cost is low, and the popularization is easy.
2. According to the brewing coarse cereal noodles with balanced nutrition and the preparation method thereof, different requirements of customers can be met by arranging various soup bags, so that the tastes are more diversified, the mixed soybean flour is obtained by mixing one or more of soybean flour, mung bean flour and red bean flour, the soybean flour contains abundant proteins, fat, carbohydrate, riboflavin, calcium, iron, phosphorus and other mineral substances and vitamins, can supplement nutrition for a human body, enhances the physique of the human body, and has the effects of building the body. The bean flour contains rich dietary fibers, can effectively organize excessive absorption of sugar, has the effect of preventing diabetes, is a good daily food for diabetics, contains calcium elements and magnesium elements, can effectively reduce cerebral blood fat, improves cerebral blood flow and has the effect of preventing cerebral infarction.
Detailed Description
The present invention will be further described with reference to specific embodiments for the purpose of facilitating an understanding of technical means, characteristics of creation, objectives and functions realized by the present invention, but the following embodiments are only preferred embodiments of the present invention, and are not intended to be exhaustive. Based on the embodiments in the implementation, other embodiments obtained by those skilled in the art without any creative efforts belong to the protection scope of the present invention.
The brewing coarse cereal noodles with balanced nutrition are prepared from the following raw materials, by weight, 50-58 parts of flour, 4-10 parts of eggs, 6-10 parts of mixed soybean flour, 2-6 parts of vegetable oil, 0.4-1 part of salt, 16-20 parts of water, 6-10 parts of seasoning bags, 4-10 parts of soup bags and 1g of preservative.
The flavoring bag is one or more selected from fructus Cucurbitae Moschatae paste and vegetable paste.
The preservative is a streptococcus lactis edible preservative chemical agent.
The mixed bean powder is selected from one or more of semen glycines powder, semen Phaseoli Radiati powder, and semen Phaseoli powder.
The vegetable oil is selected from one or more of peanut oil, soybean oil and rapeseed oil.
The soup bag is selected from one of tomato soup, beef soup and shrimp meat soup.
The invention further provides a preparation method of the brewing coarse cereal noodles with balanced nutrition, which comprises the following steps:
s1: cleaning a stirring vessel, putting eggs into a container, adding vegetable oil and salt, stirring until the vegetable oil and the salt are fully mixed, and uniformly mixing for later use;
s2: adding the mixed bean powder, the material bag and the soup bag into the mixed liquid, and continuously stirring for 1-2 minutes;
s3: further adding flour and water, continuously mixing and stirring for 10-20 minutes, and agglomerating to obtain dough;
s4: pressing and forming the uniformly stirred dough blank, and drying;
s5: cutting the pressed and dried dough blank into noodles to obtain the brewing coarse cereal noodles;
s6: and packaging the brewed coarse cereal noodles by a vacuum packaging machine.
Preferably, the drying temperature in the step (4) is 30-50 ℃, and the drying time is 30-60 minutes.
Preferably, the thickness of the noodles in the step (5) is 3mm and the width is 5 mm.
The technical solution of the present invention will be described in detail below with reference to specific examples.
Example one
A brewing coarse cereal noodle with balanced nutrition is prepared from the following raw materials, by weight, 51 parts of flour, 5 parts of eggs, 7 parts of soybean meal, 3 parts of peanut oil, 0.5 part of salt, 17 parts of water, 7 parts of pumpkin puree, 5 parts of tomato soup and 1g of preservative.
A preparation method of brewing coarse cereal noodles with balanced nutrition comprises the following steps:
s1: cleaning a stirring vessel, putting eggs into a container, adding vegetable oil and salt, stirring until the vegetable oil and the salt are fully mixed, and uniformly mixing for later use;
s2: adding the mixed bean powder, the material bag and the soup bag into the mixed liquid, and continuously stirring for 1 minute;
s3: further adding flour and water, continuously mixing and stirring for 10 minutes, and agglomerating to obtain dough;
s4: pressing and forming the uniformly stirred dough blank, and drying at the temperature of 30 ℃ for 30 minutes;
s5: cutting the pressed and dried dough blank into noodles, wherein the thickness of the cut dough is 3mm, and the width of the cut dough is 5mm, so as to obtain the brewing coarse cereal noodles;
s6: and packaging the brewed coarse cereal noodles by a vacuum packaging machine.
Example two
A brewing coarse cereal noodle with balanced nutrition is prepared from the following raw materials, by weight, 52 parts of flour, 6 parts of eggs, 8 parts of mung bean flour, 4 parts of peanut oil, 1 part of salt, 18 parts of water, 7 parts of vegetable paste, 5 parts of tomato soup and 1g of preservative.
A preparation method of brewing coarse cereal noodles with balanced nutrition comprises the following steps:
s1: cleaning a stirring vessel, putting eggs into a container, adding vegetable oil and salt, stirring until the vegetable oil and the salt are fully mixed, and uniformly mixing for later use;
s2: adding the mixed bean powder, the material bag and the soup bag into the mixed liquid and continuously stirring for 2 minutes;
s3: further adding flour and water, continuously mixing and stirring for 20 minutes, and agglomerating to obtain dough;
s4: pressing and forming the uniformly stirred dough blank, and drying at the drying temperature of 40 ℃ for 40 minutes;
s5: cutting the pressed and dried dough blank into noodles, wherein the thickness of the cut dough is 3mm, and the width of the cut dough is 5mm, so as to obtain the brewing coarse cereal noodles;
s6: and packaging the brewed coarse cereal noodles by a vacuum packaging machine.
EXAMPLE III
A brewing coarse cereal noodle with balanced nutrition is prepared from the following raw materials, by weight, 54 parts of flour, 8 parts of eggs, 3 parts of mung bean flour, 5 parts of red bean flour, 4 parts of soybean oil, 1 part of table salt, 18 parts of water, 7 parts of vegetable paste, 5 parts of beef soup and 1g of preservative.
A preparation method of brewing coarse cereal noodles with balanced nutrition comprises the following steps:
s1: cleaning a stirring vessel, putting eggs into a container, adding vegetable oil and salt, stirring until the vegetable oil and the salt are fully mixed, and uniformly mixing for later use;
s2: adding the mixed bean powder, the material bag and the soup bag into the mixed liquid and continuously stirring for 2 minutes;
s3: further adding flour and water, continuously mixing and stirring for 15 minutes, and agglomerating to obtain dough;
s4: pressing and forming the uniformly stirred dough blank, and drying at the temperature of 50 ℃ for 50 minutes;
s5: cutting the pressed and dried dough blank into noodles, wherein the thickness of the cut dough is 3mm, and the width of the cut dough is 5mm, so as to obtain the brewing coarse cereal noodles;
s6: and packaging the brewed coarse cereal noodles by a vacuum packaging machine.
Example four
A brewing coarse cereal noodle with balanced nutrition is prepared from the following raw materials, by weight, 56 parts of flour, 9 parts of eggs, 7 parts of red bean flour, 4 parts of soybean oil, 0.6 part of salt, 19 parts of water, 7 parts of vegetable paste, 5 parts of beef soup and 1g of preservative.
A preparation method of brewing coarse cereal noodles with balanced nutrition comprises the following steps:
s1: cleaning a stirring vessel, putting eggs into a container, adding vegetable oil and salt, stirring until the vegetable oil and the salt are fully mixed, and uniformly mixing for later use;
s2: adding the mixed bean powder, the seasoning packet and the soup packet into the mixed solution, and continuously stirring for 1.5 minutes;
s3: further adding flour and water, continuously mixing and stirring for 20 minutes, and agglomerating to obtain dough;
s4: pressing and forming the uniformly stirred dough blank, and drying at the temperature of 50 ℃ for 60 minutes;
s5: cutting the pressed and dried dough blank into noodles, wherein the thickness of the cut dough is 3mm, and the width of the cut dough is 5mm, so as to obtain the brewing coarse cereal noodles;
s6: and packaging the brewed coarse cereal noodles by a vacuum packaging machine.
To sum up: the brewing coarse cereal noodles with balanced nutrition and the preparation method thereof are prepared by adopting a specific proportion and a preparation method, a material bag is mixed by pumpkin paste and vegetable paste, the material contains rich mineral substances such as calcium, iron, copper and the like, plays an important role in maintaining the health of bones and internal organs of a human body, can also prevent iron-deficiency anemia, vegetables can provide rich dietary fibers for the human body and promote the digestion of the human body, the noodles are rich in nutrition, healthy, safe and chewy, the quality guarantee period of the noodles is prolonged by adding an edible preservative, the requirements of the human body for taking coarse cereals and coarse grains can be met, meanwhile, the process is not complex, the production cost is low, the noodles are easy to popularize, different requirements of customers can be met by arranging various soup bags, the taste is more diversified, and the mixed soybean flour is obtained by mixing one or more of soybean flour, mung bean flour and red bean flour, the bean flour is rich in protein, fat, carbohydrate, riboflavin, calcium, iron, phosphorus and other mineral substances and vitamins, can supplement nutrition for human bodies, enhances the physique of the human bodies, and has the effect of building up the bodies. The bean powder contains rich dietary fibers, can effectively organize excessive absorption of sugar, has the function of preventing diabetes, is a good food for diabetics in daily life, contains calcium elements and magnesium elements, can effectively reduce cerebral blood fat, improves cerebral blood flow and has the function of preventing cerebral infarction.
The foregoing shows and describes the basic principles, principal features and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the above embodiments and descriptions are only preferred embodiments of the present invention and are not intended to limit the present invention, and that various changes and modifications may be made without departing from the spirit and scope of the invention, which fall within the scope of the claimed invention. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (9)

1. A brewing coarse cereal noodle with balanced nutrition is characterized in that: the vegetable oil-containing flour is prepared from, by weight, 50-58 parts of flour, 4-10 parts of eggs, 6-10 parts of mixed bean flour, 2-6 parts of vegetable oil, 0.4-1 part of salt, 16-20 parts of water, 6-10 parts of a seasoning bag, 4-10 parts of a soup bag and 1g of a preservative.
2. The nutritionally balanced, brewed cereal grain noodles as claimed in claim 1, wherein: the seasoning bag is one or more selected from mashed pumpkin and mashed vegetable.
3. The nutritionally balanced, brewed cereal grain noodles as claimed in claim 1, wherein: the preservative is a streptococcus lactis edible preservative chemical agent.
4. The nutritionally balanced, brewed cereal grain noodles as claimed in claim 1, wherein: the mixed bean powder is selected from one or more of soybean powder, mung bean powder and red bean powder.
5. The nutritionally balanced, brewed cereal grain noodles as claimed in claim 1, wherein: the vegetable oil is selected from one or more of peanut oil, soybean oil and rapeseed oil.
6. The nutritionally balanced, brewed cereal grain noodles as claimed in claim 1, wherein: the soup bag is selected from one of tomato soup, beef soup and shrimp meat soup.
7. A preparation method of brewing coarse cereal noodles with balanced nutrition is characterized by comprising the following steps: the method comprises the following steps:
s1: cleaning a stirring vessel, putting eggs into a container, adding vegetable oil and salt, stirring until the vegetable oil and the salt are fully mixed, and uniformly mixing for later use;
s2: adding the mixed bean powder, the material bag and the soup bag into the mixed liquid, and continuously stirring for 1-2 minutes;
s3: further adding flour and water, continuously mixing and stirring for 10-20 minutes, and agglomerating to obtain dough;
s4: pressing and forming the uniformly stirred dough blank, and drying;
s5: cutting the pressed and dried dough blank into noodles to obtain the brewing coarse cereal noodles;
s6: and packaging the brewed coarse cereal noodles by a vacuum packaging machine.
8. The nutritionally balanced, brewed cereal noodles and the preparation method thereof according to claim 7, wherein: the drying temperature in the step (4) is 30-50 ℃, and the drying time is 30-60 minutes.
9. The nutritionally balanced, brewed cereal noodles and the preparation method thereof according to claim 7, wherein: the noodle in step (5) has a thickness of 3mm and a width of 5 mm.
CN202110811454.7A 2021-07-19 2021-07-19 Brewing coarse cereal noodles with balanced nutrition and preparation method thereof Pending CN113519767A (en)

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Application Number Priority Date Filing Date Title
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102258171A (en) * 2011-07-22 2011-11-30 龙游浙香食品有限公司 Mushroom-egg noodles
CN104286692A (en) * 2014-09-25 2015-01-21 刘韶娜 Vegetable and multi-grain noodles and preparation method thereof
CN112385770A (en) * 2020-11-14 2021-02-23 刘秀英 Egg noodles and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102258171A (en) * 2011-07-22 2011-11-30 龙游浙香食品有限公司 Mushroom-egg noodles
CN104286692A (en) * 2014-09-25 2015-01-21 刘韶娜 Vegetable and multi-grain noodles and preparation method thereof
CN112385770A (en) * 2020-11-14 2021-02-23 刘秀英 Egg noodles and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
钟俊雄: "方便面汤料生产技术", 食品科技, no. 04, pages 31 - 33 *

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