CN103583979A - Health-care noodles and making method thereof - Google Patents
Health-care noodles and making method thereof Download PDFInfo
- Publication number
- CN103583979A CN103583979A CN201310550180.6A CN201310550180A CN103583979A CN 103583979 A CN103583979 A CN 103583979A CN 201310550180 A CN201310550180 A CN 201310550180A CN 103583979 A CN103583979 A CN 103583979A
- Authority
- CN
- China
- Prior art keywords
- powder
- white fungus
- auricularia auriculajudae
- flour
- salt
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title description 5
- 239000000843 powder Substances 0.000 claims abstract description 116
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 29
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 29
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 29
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 29
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 29
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 29
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 29
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 29
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 29
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 29
- 235000013312 flour Nutrition 0.000 claims abstract description 25
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 108010064851 Plant Proteins Proteins 0.000 claims abstract description 8
- 235000021118 plant-derived protein Nutrition 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims description 38
- 244000028550 Auricularia auricula Species 0.000 claims description 36
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 36
- 241000233866 Fungi Species 0.000 claims description 34
- 241001092040 Crataegus Species 0.000 claims description 28
- 241000196324 Embryophyta Species 0.000 claims description 17
- 238000007599 discharging Methods 0.000 claims description 12
- 239000003651 drinking water Substances 0.000 claims description 11
- 235000020188 drinking water Nutrition 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 4
- 240000004922 Vigna radiata Species 0.000 claims description 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 238000010926 purge Methods 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 241001506047 Tremella Species 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 11
- 235000013305 food Nutrition 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 238000007670 refining Methods 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
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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
- 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
- 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)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses health-care noodles which are mainly prepared from flour, agaric powder, tremella powder, hawthorn powder, plant protein powder, salt and alkaline water. The health-care noodles contain multiple microelements such as ferrum, phosphorus and calcium. With being eaten frequently, the health-care noodles have the effects of nourishing blood, retaining youthful looks, beautifying skin, tonifying the spleen, appetizing, tonifying qi, purging gut, nourishing yin and moisturizing the lung.
Description
Technical field
The present invention relates to a kind of edible wheaten food and processing method thereof, relate in particular to a kind of health caring noodles and preparation method thereof.
Background technology
Noodles are that a kind of making is simple, and instant is nutritious, can staple food again can fast food health-care food.People's acceptance already with like.A kind of flour with cereal or beans of noodles adds water mill and becomes dough, afterwards or press or roll and make sheet and cut again or press, or use and the means such as to rub, to draw, pinch with the hands, make strip (narrow or wide, flat or round) or strip, finally by boiling, stir-fry, braised, the fried a kind of food forming, of all shapes and colors, numerous in variety.
Along with social development, noodles have also had very large variation in people life, and noodles not only will have abundant nutrition, and require health, mouthfeel, more need to have unique local flavor.Therefore in flour the inside, add differently flavoured auxiliary material, become the new lover of noodles on much market, and being all generally mode by refining, these auxiliary materials add, as joined and be processed into noodles in dough by being brewed to the aqueous solution, the processing of these noodles focuses on the essence of noodles, and does not take into account people's multiple demand, is not suitable for people's diet structure, because taking in certain trace element every day for people, be conducive to the health of health.
Summary of the invention
In order to overcome the defect of above-mentioned prior art, the invention provides a kind of health caring noodles and preparation method thereof, in this health caring noodles, contain various trace elements, as iron, phosphorus, calcium etc., often edible this health caring noodles has to nourish blood and preserves youthful looks, the effect of U.S. shining skin.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is:
, it is characterized in that: mainly by flour, auricularia auriculajudae powder, white fungus powder, hawthorn powder, plant type albumen powder, salt and buck, formed; Wherein: flour 60-80%, auricularia auriculajudae powder 5-10%, white fungus powder 5-10%, hawthorn powder is 2-5%, plant type albumen powder 5-10%, salt 1-2%, buck 1-3%.
Described flour 70%, auricularia auriculajudae powder 8%, white fungus powder 8%, hawthorn powder is 4%, plant type albumen powder 8%, salt 1%, buck 1%.
Described plant type albumen powder is one or more the combination in soy meal or mung bean flour or peameal.
The preparation method of above-mentioned health caring noodles, is characterized in that:
A. the auricularia auriculajudae of choosing and white fungus are ground to form to powdery, its granularity is 600-700 order, then ground auricularia auriculajudae powder and white fungus powder is immersed in the drinking-water of 30-50 ℃, soaks 1-3 hour until cooling, and every 20-30 minute, stirs evenly once;
B. the hawthorn powder of getting ready and plant type albumen powder are added in the solution of a step, soak 0.5-1 hour, stir evenly;
C. add salt and buck to stir evenly;
D. after will flour weighing, add and stir in face machine, the solution of the auricularia auriculajudae powder, white fungus powder, hawthorn powder, plant protein powder, salt and the buck that stir evenly in c step is added and stirred in face machine simultaneously, with stirring face and even 20 minutes, and even rear discharging;
E. the dough after discharging is put into oodle maker and is repeatedly suppressed at least 5 times, and then upper edge machine is cut into noodles;
F. noodles are sent into bakery and dry, then cutting, packing.
Described auricularia auriculajudae powder and white fungus powder are immersed in the drinking-water of 40 ℃, soak 1 hour until cooling, and every 30 minutes, stir evenly once.
The present invention has the following advantages:
1, the present invention adds auricularia auriculajudae powder, white fungus powder, hawthorn powder and plant type albumen powder in conventional noodles, and auricularia auriculajudae prevents and treats hypoferric anemia etc., has a lot of medicinal efficacies, the effect of the existing tonifying spleen of white fungus appetizing, useful gas gut purge again, nourishing Yin and moistening lung effect; Can strengthen body immunity, can strengthen again the tolerance of tumor patient to Radiotherapy chemotherapy, in noodles, also add plant type albumen powder to augment the effect of vegetable protein simultaneously.
2, flour 70% in the present invention, auricularia auriculajudae powder 8%, white fungus powder 8%, hawthorn powder is 3%, plant type albumen powder 6%, salt 3%, buck 2%, its proportioning is through repeatedly debugging, the taste of each composition of noodles is both not too light, also not too dense, just right, the plant protein powder simultaneously also adding in noodles, has improved the nutrition of noodles.
In 3 preparation methods of the present invention, auricularia auriculajudae powder, white fungus powder are used in the drinking-water of 30-50 ℃, soak 1-3 hour until cooling, can effectively dissolve the effective ingredient in tea leaf powder on the one hand, on the other hand, through emerge in worm water tea leaf powder, the noodles of making are under the later stage during pan boiling face, the tender ,Jing of noodles road, entrance is smooth.
The specific embodiment
Embodiment 1
, it is 600-700 object powder that good also air-dry auricularia auriculajudae, white fungus and the hawthorn of selection ground to form respectively to granularity, and takes auricularia auriculajudae powder 5kg, white fungus powder 5kg, hawthorn powder 2.5kg, flour 30kg, soy meal 5kg, salt 1kg, buck 1.5kg.
The above-mentioned batching of choosing is made to health caring noodles by the following method:
A. load weighted auricularia auriculajudae powder and white fungus powder are immersed in the drinking-water of 50 ℃, (required amount of drinking water conventional amount used, flour (comprising other powders such as auricularia auriculajudae powder) is 2-3:1 with the weight ratio of water) soak 3 hours until cooling, and every 20 minutes, stir evenly once;
B. the hawthorn powder of getting ready and plant type albumen powder are added in the solution of a step, soak 1 hour, stir evenly;
C. add salt and buck to stir evenly;
D. after will flour weighing, add and stir in face machine, the solution of the auricularia auriculajudae powder, white fungus powder, hawthorn powder, plant protein powder, salt and the buck that stir evenly in c step is added and stirred in face machine simultaneously, with stirring face and even 20 minutes, and even rear discharging;
E. the dough after discharging is put into oodle maker and is repeatedly suppressed at least 5 times, and then upper edge machine is cut into noodles;
F. noodles are sent into bakery and dry, then cutting, packing.
Embodiment 2
, it is 600-700 object powder that good also air-dry auricularia auriculajudae, white fungus and the hawthorn of selection ground to form respectively to granularity, and takes auricularia auriculajudae powder 2.5kg, white fungus powder 2.5kg, hawthorn powder 1kg, flour 40kg, mung bean flour 2.5kg, salt 0.5kg, buck 0.5kg.
The above-mentioned batching of choosing is made to health caring noodles by the following method:
A. load weighted auricularia auriculajudae powder and white fungus powder are immersed in to (required amount of drinking water conventional amount used in the appropriate drinking-water of 50 ℃, be that flour (comprising other powders such as auricularia auriculajudae powder) is 2-3:1 with the weight ratio of water), soak 2 hours until cooling, and every 30 minutes, stir evenly once;
B. the hawthorn powder of getting ready and plant type albumen powder are added in the solution of a step, soak 0.5 hour, stir evenly;
C. add salt and buck to stir evenly;
D. after will flour weighing, add and stir in face machine, the solution of the auricularia auriculajudae powder, white fungus powder, hawthorn powder, plant protein powder, salt and the buck that stir evenly in c step is added and stirred in face machine simultaneously, with stirring face and even 20 minutes, and even rear discharging;
E. the dough after discharging is put into oodle maker and is repeatedly suppressed at least 5 times, and then upper edge machine is cut into noodles;
F. noodles are sent into bakery and dry, then cutting, packing.
Embodiment 3
, it is 600-700 object powder that good also air-dry auricularia auriculajudae, white fungus and the hawthorn of selection ground to form respectively to granularity, and takes auricularia auriculajudae powder 3kg, white fungus powder 3kg, hawthorn powder 1.5kg, flour 38kg, peameal 3kg, salt 0.8kg, buck 0.7kg.
The above-mentioned batching of choosing is made to health caring noodles by the following method:
A. load weighted auricularia auriculajudae powder and white fungus powder are immersed in the drinking-water of 50 ℃, soak 1 hour until cooling, and every 25 minutes, stir evenly once;
B. the hawthorn powder of getting ready and plant type albumen powder are added in the solution of a step, soak 1 hour, stir evenly;
C. add salt and buck to stir evenly;
D. after will flour weighing, add and stir in face machine, the solution of the auricularia auriculajudae powder, white fungus powder, hawthorn powder, plant protein powder, salt and the buck that stir evenly in c step is added and stirred in face machine simultaneously, with stirring face and even 20 minutes, and even rear discharging;
E. the dough after discharging is put into oodle maker and is repeatedly suppressed at least 5 times, and then upper edge machine is cut into noodles;
F. noodles are sent into bakery and dry, then cutting, packing.
Embodiment 4
, it is 600-700 object powder that good also air-dry auricularia auriculajudae, white fungus and the hawthorn of selection ground to form respectively to granularity, and takes auricularia auriculajudae powder 3kg, white fungus powder 3kg, hawthorn powder 1.5kg, flour 38kg, peameal and soy meal 3kg, salt 0.8kg, buck 0.7kg.
The above-mentioned batching of choosing is made to health caring noodles by the following method:
A. load weighted auricularia auriculajudae powder and white fungus powder are immersed in the drinking-water of 50 ℃, soak 1 hour until cooling, and every 25 minutes, stir evenly once;
B. the hawthorn powder of getting ready and plant type albumen powder are added in the solution of a step, soak 1 hour, stir evenly;
C. add salt and buck to stir evenly;
D. after will flour weighing, add and stir in face machine, the solution of the auricularia auriculajudae powder, white fungus powder, hawthorn powder, plant protein powder, salt and the buck that stir evenly in c step is added and stirred in face machine simultaneously, with stirring face and even 20 minutes, and even rear discharging;
E. the dough after discharging is put into oodle maker and is repeatedly suppressed at least 5 times, and then upper edge machine is cut into noodles;
F. noodles are sent into bakery and dry, then cutting, packing.
Claims (5)
1. a health caring noodles, is characterized in that: mainly flour, auricularia auriculajudae powder, white fungus powder, hawthorn powder, plant type albumen powder, salt and buck, consist of; Wherein: flour 60-80%, auricularia auriculajudae powder 5-10%, white fungus powder 5-10%, hawthorn powder is 2-5%, plant type albumen powder 5-10%, salt 1-2%, buck 1-3%.
2. a kind of health caring noodles according to claim 1, is characterized in that: described flour 70%, and auricularia auriculajudae powder 8%, white fungus powder 8%, hawthorn powder is 4%, plant type albumen powder 8%, salt 1%, buck 1%.
3. a kind of health caring noodles according to claim 1, is characterized in that: described plant type albumen powder is one or more the combination in soy meal or mung bean flour or peameal.
4. the preparation method of a kind of health caring noodles according to claim 1, is characterized in that:
A. the auricularia auriculajudae of choosing and white fungus are ground to form to powdery, its granularity is 600-700 order, then ground auricularia auriculajudae powder and white fungus powder is immersed in the drinking-water of 30-50 ℃, soaks 1-3 hour until cooling, and every 20-30 minute, stirs evenly once;
B. the hawthorn powder of getting ready and plant type albumen powder are added in the solution of a step, soak 0.5-1 hour, stir evenly;
C. add salt and buck to stir evenly;
D. after will flour weighing, add and stir in face machine, the solution of the auricularia auriculajudae powder, white fungus powder, hawthorn powder, plant protein powder, salt and the buck that stir evenly in c step is added and stirred in face machine simultaneously, with stirring face and even 20 minutes, and even rear discharging;
E. the dough after discharging is put into oodle maker and is repeatedly suppressed at least 5 times, and then upper edge machine is cut into noodles;
F. noodles are sent into bakery and dry, then cutting, packing.
5. the preparation method of a kind of health caring noodles according to claim 4, is characterized in that: described auricularia auriculajudae powder and white fungus powder are immersed in the drinking-water of 40 ℃, soaks 1 hour until cooling, and every 30 minutes, stirs evenly once.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310550180.6A CN103583979A (en) | 2013-11-08 | 2013-11-08 | Health-care noodles and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310550180.6A CN103583979A (en) | 2013-11-08 | 2013-11-08 | Health-care noodles and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103583979A true CN103583979A (en) | 2014-02-19 |
Family
ID=50074465
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310550180.6A Pending CN103583979A (en) | 2013-11-08 | 2013-11-08 | Health-care noodles and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103583979A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173945A (en) * | 2016-07-08 | 2016-12-07 | 国家林业局泡桐研究开发中心 | A kind of almond protein fine dried noodles and preparation method thereof |
| CN106261621A (en) * | 2016-08-17 | 2017-01-04 | 通江县星往农业科技开发有限公司 | Megalobatrachus japonicus daoidianuas (Blanchard) Tremella noodles |
-
2013
- 2013-11-08 CN CN201310550180.6A patent/CN103583979A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173945A (en) * | 2016-07-08 | 2016-12-07 | 国家林业局泡桐研究开发中心 | A kind of almond protein fine dried noodles and preparation method thereof |
| CN106261621A (en) * | 2016-08-17 | 2017-01-04 | 通江县星往农业科技开发有限公司 | Megalobatrachus japonicus daoidianuas (Blanchard) Tremella noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103976252B (en) | A kind of diabetes patient's special nutritional face and preparation method thereof | |
| CN102423098B (en) | Instant composite yam flour and preparation method thereof | |
| CN104247733A (en) | Nutritional health bread rich in wheat bran dietary fiber and preparation method of nutritional health bread | |
| CN101496596A (en) | Health-care cooked rice crust and preparation method | |
| CN103976251A (en) | Purple sweet potato health care noodle and preparation method thereof | |
| CN103976254B (en) | A kind of have health caring noodles improving gastrointestinal function and preparation method thereof | |
| CN103989061A (en) | Black tea-containing nutritional health noodle and making method thereof | |
| CN103583980A (en) | Tea noodles and preparation method thereof | |
| CN103652780B (en) | Scalded dishes flavoring of a kind of fresh local flavor and preparation method thereof | |
| JP2013252061A (en) | Food containing meat grain and/or meat powder and method of manufacturing the same | |
| CN103070215B (en) | Instant nutritional dunking biscuit and making method thereof | |
| CN103583979A (en) | Health-care noodles and making method thereof | |
| CN103989063A (en) | Seafood flavor noodle and making method thereof | |
| KR20140025818A (en) | Method for manufacturing wonso-byung, and wonso-byung manufactured by the same | |
| CN104381406A (en) | Delicious leisure biscuit and preparation method thereof | |
| CN103931707B (en) | A kind of delicious and crisp kernel biscuit and production method thereof | |
| CN103931706A (en) | Laver biscuit with lung heat clearing-away function and making method thereof | |
| CN106343359A (en) | Cake with flos rosae rugosae and mung bean and method for manufacturing cake | |
| KR101146651B1 (en) | Boiled fish paste containing oriental herbal medicine and process for the preparation thereof | |
| KR100681104B1 (en) | Method for making noodles using barley | |
| CN103621980A (en) | Appetite-improving brewing food and preparation method thereof | |
| CN104171887A (en) | Potato-pork blood salty fine dried noodles and preparation method thereof | |
| CN104115902A (en) | Cucumber flavored biscuits with and preparation method thereof | |
| CN103704760A (en) | Beef ham and processing method thereof | |
| CN104938948A (en) | Buckwheat vermicelli and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140219 |
|
| WD01 | Invention patent application deemed withdrawn after publication |