CN103549280A - 一种芋头高粱米面面条及其制作方法 - Google Patents
一种芋头高粱米面面条及其制作方法 Download PDFInfo
- Publication number
- CN103549280A CN103549280A CN201310526644.XA CN201310526644A CN103549280A CN 103549280 A CN103549280 A CN 103549280A CN 201310526644 A CN201310526644 A CN 201310526644A CN 103549280 A CN103549280 A CN 103549280A
- Authority
- CN
- China
- Prior art keywords
- taro
- sorghum rice
- rice flour
- noodles
- flour
- 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
- 244000205754 Colocasia esculenta Species 0.000 title claims abstract description 52
- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 52
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 41
- 235000009566 rice Nutrition 0.000 title claims abstract description 41
- 235000013312 flour Nutrition 0.000 title claims abstract description 36
- 235000011684 Sorghum saccharatum Nutrition 0.000 title claims abstract description 21
- 235000012149 noodles Nutrition 0.000 title claims abstract description 20
- 240000006394 Sorghum bicolor Species 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 40
- 239000002002 slurry Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000003490 calendering Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 20
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 5
- 230000007935 neutral effect Effects 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 108010010803 Gelatin Proteins 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 229920000159 gelatin Polymers 0.000 abstract description 3
- 239000008273 gelatin Substances 0.000 abstract description 3
- 235000019322 gelatine Nutrition 0.000 abstract description 3
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 3
- 235000002639 sodium chloride Nutrition 0.000 abstract 3
- 239000011780 sodium chloride Substances 0.000 abstract 3
- 238000010411 cooking Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 3
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
- 241000209072 Sorghum Species 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- -1 188 milligrams Chemical compound 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 206010020601 Hyperchlorhydria Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000000981 epithelium Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- 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)
- Noodles (AREA)
Abstract
本发明公开了一种芋头高粱米面面条及其制作方法。以鲜芋头、高粱米面粉、食盐为原料加适量的水加工制作的芋头高粱米面面条。其技术要点是原料与水的重量用量比为：高粱米面：鲜芋头：食盐：水=1:0.20～0.35:0.02～0.04:0.25～0.30。制作方法为将鲜芋头洗净、煮熟、去皮、晾透后，加规定量的水和食盐打浆，芋头浆与高粱米面和面后，经压延、切条、晾干、切断、计量、包装后成为成品。此方法的显著优点是保留了高粱米与芋头的双重营养保健成分，应用熟芋头所具有的粘性替代了常用的明胶添加剂，芋头浆与松散的高粱米面能很好地粘结一起，生产出的面条筋道，有独特的风味。
Description
技术领域
本发明属于食品加工技术领域，具体涉及特色风味面条及其制作方法，更具体地说是一种芋头高粱米面面条及其制作方法。
背景技术
高梁的果实称为高粱米，通常含淀粉60%-70%。每100克高梁米中含蛋白质8.4克，脂肪2.7克，碳水化合物75.6克，钙7毫克，粗纤维0.3克，灰分0.4克，钙17毫克，磷188毫克、铁4.1毫克，硫胺素0.14毫克，核黄素0.07毫克，尼克酸0.6毫克，维生素B1约0.26毫克、维生素B2约0.09毫克。每百克高粱米的发热量为1525.7千焦耳。高梁中含的脂肪及铁较大米多，高梁皮膜中附有一些色素及其鞣酸，加工过粗，则饭红色，味涩，不利蛋白质的汲取消化。因此，在高粱米的加工上，人们一般都采用去皮的方式得到高粱米面，而高粱米面则可制成多种食品。
芋头为天南星科植物芋的块茎，富含蛋白质、钙、磷、铁、钾、镁、钠、胡萝卜素、烟酸、维生素C、B族维生素、皂角甙等多种成分，其丰富的营养价值，能增强人体的免疫功能；芋头中含有一种独特的黏液蛋白，被人体吸收后能产生免疫球蛋白，或称抗体球蛋白，可提高机体的抵抗力，故中医认为芋头能解毒，对人体的痈肿毒痛包括癌毒有抑制消解作用，可用来防治肿瘤及淋巴结核等病症。在癌症手术或术后放疗、化疗及其康复过程中，有辅助治疗的作用；芋头为碱性食品，能中和体内积存的酸性物质，调整人体的酸碱平衡，产生美容养颜、乌黑头发的作用，还可用来防治胃酸过多症；其丰富的维生素能够激活体内细胞，加速新陈代谢，常食用还能起到减肥的目的。
高粱米面具有较散的特点，不易粘结，因此在制面条方面应用不多，而偶有应用，也多与明胶等食品添加剂使用。而芋头，特别是熟芋头本身具有一定的黏性，通过打汁的方式可以制成天然的黏性添加物，可应用于高粱米面面条的制作中。
发明内容
本发明的目的是提供一种芋头高粱米面面条，充分利用高粱米面和芋头的物性和营养特点，并采用独特的制作方法，在最大程度上保持两种主要原料的营养保健成分。
本发明是通过以下技术方案实现的：
一种芋头高粱米面面条，其特征是，原料与水的重量用量比为：高粱米面粉：鲜芋头：食盐：水=1:0.20～0.35:0.02～0.04:0.25～0.30。
所述的芋头高粱米面面条的制作方法，它包括以下步骤：
A取规定量的鲜芋头，洗净，煮熟，去皮；
B将煮熟去皮后的芋头晾透后，加规定量的冷水和规定量的食盐打浆，使浆的粒度在200目以下；
C将打好的芋头浆加入规定量的高粱米面粉在和面机中和面；
D将和好的高粱米面与芋头浆的面，经压延、切条、晾干、切断、计量、包装即为成品。
本发明所具有的优点：
用上述方法制作的芋头高粱米面面条，保留了高粱米与芋头的双重营养保健成分，芋头浆所具有的粘度替代了常用的明胶添加剂，芋头浆能与较松散的高粱米面很好地粘结在一起，使生产出的面条筋道，有较好的口感。
具体实施方式
下面结合实施例，对本发明做进一步说明：
实施例一：
高粱米面粉100kg，芋头20kg，食盐2kg，水25kg
①将20kg鲜芋头洗净，煮熟，去皮；
②将上述剥皮后的熟芋头山晾透后，加上25kg的水与2kg的食盐，打浆，使浆的粒度在200目以下；
③将打好的芋头浆与100kg的高粱米面倒入和面机中和面；
④将和好的面团取出，应用面条机将面团压延、切条，然后挂起晾干，切断、计量、包装即为成品。
经检测，芋头高粱米面面条食盐含量为0.6%，松软可口，芋头风味突出。
实施例二：
高粱米面粉100kg，芋头35kg，食盐4kg，水30kg
①将35kg鲜芋头洗净，煮熟，去皮；
②将上述剥皮后的熟芋头山晾透后，加上30kg的水与4kg的食盐，打浆，使浆的粒度在200目以下；
③将打好的芋头浆与100kg的高粱米面倒入和面机中和面；
④将和好的面团取出，应用面条机将面团压延、切条，然后挂起晾干，切断、计量、包装即为成品。
经检测，芋头高粱米面面条食盐含量为1.1%，松软可口，芋头风味突出。
Claims (2)
1.一种芋头高粱米面面条，其特征是，原料与水的重量用量比为：高粱米面粉：鲜芋头：食盐：水=1:0.25～0.35:0.02～0.04:0.25～0.30。
2.根据权利要求1所述的芋头高粱米面面条的制作方法，其特征是，它包括以下步骤：
A取规定量的鲜芋头，洗净，煮熟，去皮；
B将煮熟去皮后的芋头晾透后，加规定量的冷水和规定量的食盐打浆，使浆的粒度在200目以下；
C将打好的芋头浆加入规定量的高粱米面粉在和面机中和面；
D将和好的高粱米面与芋头浆的面，经压延、切条、晾干、切断、计量、包装即为成品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310526644.XA CN103549280A (zh) | 2013-10-30 | 2013-10-30 | 一种芋头高粱米面面条及其制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310526644.XA CN103549280A (zh) | 2013-10-30 | 2013-10-30 | 一种芋头高粱米面面条及其制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549280A true CN103549280A (zh) | 2014-02-05 |
Family
ID=50003787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310526644.XA Pending CN103549280A (zh) | 2013-10-30 | 2013-10-30 | 一种芋头高粱米面面条及其制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549280A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256296A (zh) * | 2014-09-15 | 2015-01-07 | 洪满 | 一种多成分条状干粮的制作方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536747A (zh) * | 2008-10-31 | 2009-09-23 | 靳根强 | 一种芋艿面条的制备方法 |
| CN102100335A (zh) * | 2011-01-12 | 2011-06-22 | 浙江晨云实业有限公司 | 非油炸高粱方便面 |
| CN103125836A (zh) * | 2011-12-02 | 2013-06-05 | 张少敏 | 一种高粱面条的生产方法 |
| CN103141762A (zh) * | 2013-03-29 | 2013-06-12 | 山东志同农业科技有限公司 | 一种山药面条的制作方法 |
-
2013
- 2013-10-30 CN CN201310526644.XA patent/CN103549280A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536747A (zh) * | 2008-10-31 | 2009-09-23 | 靳根强 | 一种芋艿面条的制备方法 |
| CN102100335A (zh) * | 2011-01-12 | 2011-06-22 | 浙江晨云实业有限公司 | 非油炸高粱方便面 |
| CN103125836A (zh) * | 2011-12-02 | 2013-06-05 | 张少敏 | 一种高粱面条的生产方法 |
| CN103141762A (zh) * | 2013-03-29 | 2013-06-12 | 山东志同农业科技有限公司 | 一种山药面条的制作方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256296A (zh) * | 2014-09-15 | 2015-01-07 | 洪满 | 一种多成分条状干粮的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103284100B (zh) | 一种山药米线及其制备方法 | |
| CN102871148B (zh) | 清淡可口的营养蛋卷制作工艺 | |
| CN102657316B (zh) | 一种即食调味营养混合蔬菜的加工方法 | |
| Adeniyi Paulina et al. | Fortification of carbohydrate-rich foods (spaghetti and tapioca pearls) with soybean flour, a timely and evergreen necessity | |
| CN105104946A (zh) | 一种营养美味火腿粥及其制备方法 | |
| CN105123980A (zh) | 一种野香菌黑豆腐乳及其制作方法 | |
| CN104336480A (zh) | 一种黄秋葵营养干米粉及其制备方法 | |
| CN104041731A (zh) | 一种保健粉丝及其制作方法 | |
| CN103519071A (zh) | 一种柿子高粱米面面条及其制作方法 | |
| CN103549280A (zh) | 一种芋头高粱米面面条及其制作方法 | |
| CN103462112A (zh) | 即食低温脱水五彩花生的生产方法 | |
| CN103349057A (zh) | 麻糍年糕及其制作方法 | |
| CN103583976B (zh) | 一种山药芋头玉米面条及其制作方法 | |
| CN103250766A (zh) | 一种芋头糍粑及其制作方法 | |
| CN103583620B (zh) | 一种山药芋头高粱米面煎饼及其制作方法 | |
| CN105029303A (zh) | 一种熏肉口味马铃薯膨化食品的加工工艺 | |
| CN103548946B (zh) | 一种山药高粱米面煎饼及其制作方法 | |
| CN108157750A (zh) | 一种无矾淀粉粉条及制作方法 | |
| CN104187899A (zh) | 一种健胃消食牛肉汤料及其加工方法 | |
| CN103704606A (zh) | 一种糙米牛肉糕及其加工方法 | |
| CN103355598A (zh) | 菠萝挂面 | |
| CN103549277B (zh) | 一种山药高粱米面面条及其制作方法 | |
| CN103549281B (zh) | 一种山药芋头高粱米面面条及其制作方法 | |
| CN104366358A (zh) | 蒲公英保健粉丝及其制作方法 | |
| CN103548947A (zh) | 一种芋头高粱米面煎饼及其制作方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| CB02 | Change of applicant information |
Address after: 250014 Shandong, Lixia District, Ji'nan Lixia Road, Shandong Jianzhu University, No. 96 Applicant after: Shen Xiaoqin Address before: 250210, Ji'nan City, Shandong province Zhangqiu the Yellow River Township Guo Village Applicant before: Shen Xiaoqin |
|
| CB02 | Change of applicant information | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140205 |