CN102058055A - Method for preparing hybrid noodles - Google Patents
Method for preparing hybrid noodles Download PDFInfo
- Publication number
- CN102058055A CN102058055A CN2009102302664A CN200910230266A CN102058055A CN 102058055 A CN102058055 A CN 102058055A CN 2009102302664 A CN2009102302664 A CN 2009102302664A CN 200910230266 A CN200910230266 A CN 200910230266A CN 102058055 A CN102058055 A CN 102058055A
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- China
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- noodles
- flour
- percent
- wheat flour
- broomcorn
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- 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.)
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Abstract
The invention relates to a method for preparing hybrid noodles. Raw materials are 72 to 76 percent of wheat flour, 8 to 10 percent of millet flour and 10 to 16 percent of broomcorn rice flour. The hybrid noodles are prepared by the following steps of: mixing the wheat flour, the millet flour and the broomcorn rice flour according to a certain ratio; adding a proper amount of inodized salt and water into the mixture; shaping the mixture by using a noodle maker; drying; and packaging the noodles to prepare the finished products which are applied to people. The raw materials for producing the products are abundant; the production method is simple and is easy to operate; and the noodles are eaten conveniently.
Description
Technical field: the present invention relates to a kind of flour-made food, relate in particular to a kind of preparation method of beans flour noodle bar.
Summary of the invention
A kind of preparation method of beans flour noodle bar, its raw material is: wheat flour accounts for 72～76%, and millet powder accounts for 8～10%, Chinese sorghum ground rice 10-16%.Production method is: after wheat flour, millet powder, Chinese sorghum ground rice mix by a certain percentage, adds an amount of salt compounded of iodine and the moisture of containing, last noodles are machined to type, dry, and pack and are finished product, and are for people to use.
Embodiment
The raw material of producing this beans flour noodle bar is: wheat flour accounts for 72～76%, and millet powder accounts for 8～10%, Chinese sorghum ground rice 10-16%.
After wheat flour, millet powder, Chinese sorghum ground rice mix by a certain percentage, adds an amount of salt compounded of iodine and the moisture of containing, last noodles are machined to type, dry, and pack and are finished product.
Claims (2)
1. the preparation method of a beans flour noodle bar, it is characterized in that: wheat flour accounts for 72～76%, and millet powder accounts for 8～10%, Chinese sorghum ground rice 10-16%.
2. the preparation method of a kind of beans flour noodle bar according to claim 1 is characterized in that: after wheat flour, millet powder, Chinese sorghum ground rice mix by a certain percentage, add an amount of salt compounded of iodine and the moisture of containing, last noodles are machined to type, dry, packing is finished product, and is for people to use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102302664A CN102058055A (en) | 2009-11-13 | 2009-11-13 | Method for preparing hybrid noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102302664A CN102058055A (en) | 2009-11-13 | 2009-11-13 | Method for preparing hybrid noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102058055A true CN102058055A (en) | 2011-05-18 |
Family
ID=43993726
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102302664A Pending CN102058055A (en) | 2009-11-13 | 2009-11-13 | Method for preparing hybrid noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102058055A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013083446A1 (en) * | 2011-12-07 | 2013-06-13 | Nestec S.A. | Noodles prepared from rice flour and wheat flour |
| CN103519071A (en) * | 2013-10-30 | 2014-01-22 | 沈孝芹 | Persimmon sorghum rice flour noodle and preparation method thereof |
| CN104757410A (en) * | 2015-03-23 | 2015-07-08 | 周琪 | A coarse food grain fine dried noodle |
-
2009
- 2009-11-13 CN CN2009102302664A patent/CN102058055A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013083446A1 (en) * | 2011-12-07 | 2013-06-13 | Nestec S.A. | Noodles prepared from rice flour and wheat flour |
| CN103519071A (en) * | 2013-10-30 | 2014-01-22 | 沈孝芹 | Persimmon sorghum rice flour noodle and preparation method thereof |
| CN104757410A (en) * | 2015-03-23 | 2015-07-08 | 周琪 | A coarse food grain fine dried noodle |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110518 |