CN103976269A - Pteridium aquilinum cold noodles and making method thereof - Google Patents
Pteridium aquilinum cold noodles and making method thereof Download PDFInfo
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- CN103976269A CN103976269A CN201410238739.6A CN201410238739A CN103976269A CN 103976269 A CN103976269 A CN 103976269A CN 201410238739 A CN201410238739 A CN 201410238739A CN 103976269 A CN103976269 A CN 103976269A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 16
- 240000005893 Pteridium aquilinum Species 0.000 title abstract 7
- 235000009936 Pteridium aquilinum Nutrition 0.000 title abstract 7
- 235000013312 flour Nutrition 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 23
- 240000004922 Vigna radiata Species 0.000 claims abstract description 16
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 16
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000019698 starch Nutrition 0.000 claims abstract description 15
- 239000008107 starch Substances 0.000 claims abstract description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 238000002360 preparation method Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 230000001142 anti-diarrhea Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000082490 Proboscidea louisianica Species 0.000 description 1
- 235000015926 Proboscidea louisianica ssp. fragrans Nutrition 0.000 description 1
- 235000015925 Proboscidea louisianica subsp. louisianica Nutrition 0.000 description 1
- 241000736301 Pteridaceae Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 201000003068 rheumatic fever Diseases 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- A23L19/09—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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention discloses pteridium aquilinum cold noodles and a making method thereof. A formula of the pteridium aquilinum cold noodles comprises 10-20 parts of pteridium aquilinum powder, 8-12 parts of starch, 40-80 parts of mung bean powder, 70-100 parts of flour, 1-5 parts of edible salt and 0.6-1 part of monosodium glutamate. The making method comprises the steps of preparing the pteridium aquilinum powder, preparing a saline solution, kneading dough, performing and extruding into noodles, fermenting and steaming the noodles, drying in air and packing. The pteridium aquilinum cold noodles prepared by the method are convenient to eat, refreshing in mouthfeel and rich in nutrition, and the effects of health care and health maintenance are achieved when the pteridium aquilinum cold noodles are eaten.
Description
Technical field
The present invention relates to a kind of fruits and vegetables huyashi-chuuka (cold chinese-style noodles) manufacture craft, be specifically related to a kind of fiddlehead huyashi-chuuka (cold chinese-style noodles) and preparation method thereof.
Background technology
Fiddlehead, has another name called fist dish, ram's horn, leading dish, belongs to Pteridaceae.The plot that faces south, shallow mountain area is born in happiness, is distributed in sparse theropencedrymion more.Its edible part is the young tender leaf bud not launching.Fiddlehead taste is sweet cold in nature, is rich in the various trace elements such as multivitamin, protein, carbohydrate, organic acid, cellulose, amino acid and calcium that human body needs, iron, phosphorus, have clearing heat and detoxicating, reduce phlegm, gut purge stomach invigorating, antidiarrheal diuresis, the effect such as stimulate the circulation of the blood and cause the muscles and joints to relax.Often eat and can reduce blood pressure, alleviate dizzy insomnia, its contained dietary fiber can promote gastrointestinal peristalsis, has lower gas defaecation, detoxicating intestine, is also used for the treatment of the diseases such as rheumatic arthritis, dysentery, hemoptysis; And measles, influenza are had to prevention effect.
A kind of as in noodle product of huyashi-chuuka (cold chinese-style noodles), nice and cool light deeply welcomed by the people and like with entrance, summer especially.The defects such as at present, the huyashi-chuuka (cold chinese-style noodles) of selling on market is that raw material is made mainly with traditional flour greatly, and its nutrition and taste are comparatively single, mouthfeel is pure not, smooth not, mixed soup is easily broken.When edible, need to first bubble open with cold water, reusable heat poach is ripe, with cold water, washes in a pan the steps such as cool afterwards, can eat, and its cooking process complexity is loaded down with trivial details.So, in order to overcome above-mentioned shortcoming, while making huyashi-chuuka (cold chinese-style noodles), add some pure natural plants, make noodles have good nutritive value and health-care efficacy, simplify cooking process simultaneously, what be that people expect is also that Vehicles Collected from Market is badly in need of.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of fiddlehead huyashi-chuuka (cold chinese-style noodles) and preparation method thereof, and fiddlehead huyashi-chuuka (cold chinese-style noodles) instant, clean taste, nutritious that the method makes reach health care's effect when eater is at table.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A fiddlehead huyashi-chuuka (cold chinese-style noodles), comprises that following weight portion raw material makes: 10～20 parts, fiddlehead powder, 8～12 parts of starch, 40～80 parts of mung bean flours, 70～100 parts, flour, 1～5 part of edible salt, 0.6～1 part of monosodium glutamate.
Preferably, parts by weight of raw materials is: 15 parts, fiddlehead powder, 10 parts of starch, 60 parts of mung bean flours, 85 parts, flour, 3 parts of edible salts, 0.8 part of monosodium glutamate.
The preparation method of above-mentioned fiddlehead huyashi-chuuka (cold chinese-style noodles), comprises the following steps:
1) fiddlehead is placed in container, pour the warm water submergence fiddlehead of 50～60 ℃ into, be placed in after micro-wave oven debitterize processes 8～16 minutes, fiddlehead is pulled out to drop into and in boiling water, continue debitterize and process 10～20 minutes, clean with clear water rinsing, take out and dry, pulverize, cross 100～120 mesh sieves, make fiddlehead powder standby;
2) by suitable quantity of water, edible salt, monosodium glutamate are dissolved, make saline solution standby;
3) after fiddlehead powder, starch, mung bean flour and flour are mixed, add saline solution and suitable quantity of water to stir, and rub into face base, extruding slivering;
4) by step 3) noodles of extruding slivering boil in a covered pot over a slow fire lid, and under 20～40 ℃ of conditions standing 1～3 hour, then pour in pot and steam 10～20 minutes under 100～200 ℃ of conditions;
5) by step 4) steamed noodles were pulled cold water out, and it is cool to room temperature to dry in the air.
Beneficial effect of the present invention is: huyashi-chuuka (cold chinese-style noodles) of the present invention has added the nutritional labelings such as fiddlehead, mung bean, make the huyashi-chuuka (cold chinese-style noodles) that makes nutritious, have clearing heat and detoxicating, reduce phlegm, gut purge stomach invigorating, antidiarrheal diuresis, the health-care efficacy such as stimulate the circulation of the blood and cause the muscles and joints to relax, the applicable body heat personage that gets angry is edible, general population is edible for a long time also can improve function of human body, more healthy; Huyashi-chuuka (cold chinese-style noodles) of the present invention only need bubble open or boil 2～5 minutes with boiling water, then after having a shower with cold water, interpolation batching edible taste is better, has greatly saved cooking time and cooking process, and the huyashi-chuuka (cold chinese-style noodles) making also mixed soup is easily broken.
The specific embodiment
With specific embodiment, be described further below, but the present invention is not limited to these embodiment.
Embodiment 1
A fiddlehead huyashi-chuuka (cold chinese-style noodles), its formula is:
15 parts, fiddlehead powder, 10 parts of starch, 60 parts of mung bean flours, 85 parts, flour, 3 parts of edible salts, 0.8 part of monosodium glutamate.
The preparation method of the present embodiment fiddlehead huyashi-chuuka (cold chinese-style noodles), the steps include:
1) fiddlehead is placed in container, pours the warm water submergence fiddlehead of 55 ℃ into, be placed in after micro-wave oven debitterize processes 12 minutes, fiddlehead is pulled out to drop in boiling water and continue debitterize processing 15 minutes, clean with clear water rinsing, take out and dry, pulverize, cross 110 mesh sieves, make fiddlehead powder standby;
2) by suitable quantity of water, edible salt, monosodium glutamate are dissolved, make saline solution standby;
3) after fiddlehead powder, starch, mung bean flour and flour are mixed, add saline solution and suitable quantity of water to stir, and rub into face base, extruding slivering;
4) by step 3) noodles of extruding slivering boil in a covered pot over a slow fire lid, and under 30 ℃ of conditions standing 2 hours, then pour in pot and steam 15 minutes under 150 ℃ of conditions;
5) by step 4) steamed noodles were pulled cold water out, and it is cool to room temperature to dry in the air.
Embodiment 2
A fiddlehead huyashi-chuuka (cold chinese-style noodles), its formula is:
20 parts, fiddlehead powder, 10 parts of starch, 40 parts of mung bean flours, 100 parts, flour, 3 parts of edible salts, 0.6 part of monosodium glutamate.
The preparation method of the present embodiment fiddlehead huyashi-chuuka (cold chinese-style noodles), the steps include:
1) fiddlehead is placed in container, pours the warm water submergence fiddlehead of 60 ℃ into, be placed in after micro-wave oven debitterize processes 8 minutes, fiddlehead is pulled out to drop in boiling water and continue debitterize processing 10 minutes, clean with clear water rinsing, take out and dry, pulverize, cross 120 mesh sieves, make fiddlehead powder standby;
2) by suitable quantity of water, edible salt, monosodium glutamate are dissolved, make saline solution standby;
3) after fiddlehead powder, starch, mung bean flour and flour are mixed, add saline solution and suitable quantity of water to stir, and rub into face base, extruding slivering;
4) by step 3) noodles of extruding slivering boil in a covered pot over a slow fire lid, and under 40 ℃ of conditions standing 1 hour, then pour in pot and steam 10 minutes under 200 ℃ of conditions;
5) by step 4) steamed noodles were pulled cold water out, and it is cool to room temperature to dry in the air.
Embodiment 3
A fiddlehead huyashi-chuuka (cold chinese-style noodles), its formula is:
16 parts, fiddlehead powder, 8 parts of starch, 80 parts of mung bean flours, 90 parts, flour, 1 part of edible salt, 1 part of monosodium glutamate.
The preparation method of the present embodiment fiddlehead huyashi-chuuka (cold chinese-style noodles), the steps include:
1) fiddlehead is placed in container, pours the warm water submergence fiddlehead of 50 ℃ into, be placed in after micro-wave oven debitterize processes 16 minutes, fiddlehead is pulled out to drop in boiling water and continue debitterize processing 20 minutes, clean with clear water rinsing, take out and dry, pulverize, cross 100 mesh sieves, make fiddlehead powder standby;
2) by suitable quantity of water, edible salt, monosodium glutamate are dissolved, make saline solution standby;
3) after fiddlehead powder, starch, mung bean flour and flour are mixed, add saline solution and suitable quantity of water to stir, and rub into face base, extruding slivering;
4) by step 3) noodles of extruding slivering boil in a covered pot over a slow fire lid, and under 20 ℃ of conditions standing 3 hours, then pour in pot and steam 20 minutes under 100 ℃ of conditions;
5) by step 4) steamed noodles were pulled cold water out, and it is cool to room temperature to dry in the air.
Embodiment 4
A fiddlehead huyashi-chuuka (cold chinese-style noodles), its formula is:
10 parts, fiddlehead powder, 12 parts of starch, 50 parts of mung bean flours, 70 parts, flour, 5 parts of edible salts, 0.7 part of monosodium glutamate.
The preparation method of the present embodiment fiddlehead huyashi-chuuka (cold chinese-style noodles), the steps include:
1) fiddlehead is placed in container, pours the warm water submergence fiddlehead of 52 ℃ into, be placed in after micro-wave oven debitterize processes 15 minutes, fiddlehead is pulled out to drop in boiling water and continue debitterize processing 18 minutes, clean with clear water rinsing, take out and dry, pulverize, cross 100 mesh sieves, make fiddlehead powder standby;
2) by suitable quantity of water, edible salt, monosodium glutamate are dissolved, make saline solution standby;
3) after fiddlehead powder, starch, mung bean flour and flour are mixed, add saline solution and suitable quantity of water to stir, and rub into face base, extruding slivering;
4) by step 3) noodles of extruding slivering boil in a covered pot over a slow fire lid, and under 35 ℃ of conditions standing 2 hours, then pour in pot and steam 12 minutes under 180 ℃ of conditions;
5) by step 4) steamed noodles were pulled cold water out, and it is cool to room temperature to dry in the air.
Claims (3)
1. a fiddlehead huyashi-chuuka (cold chinese-style noodles), is characterized in that, comprises that following weight portion raw material makes: 10～20 parts, fiddlehead powder, 8～12 parts of starch, 40～80 parts of mung bean flours, 70～100 parts, flour, 1～5 part of edible salt, 0.6～1 part of monosodium glutamate.
2. fiddlehead huyashi-chuuka (cold chinese-style noodles) according to claim 1, is characterized in that, comprises that following weight portion raw material makes: 15 parts, fiddlehead powder, 10 parts of starch, 60 parts of mung bean flours, 85 parts, flour, 3 parts of edible salts, 0.8 part of monosodium glutamate.
3. the preparation method of fiddlehead huyashi-chuuka (cold chinese-style noodles) as claimed in claim 1 or 2, is characterized in that, comprises the following steps:
1) fiddlehead is placed in container, pour the warm water submergence fiddlehead of 50～60 ℃ into, be placed in after micro-wave oven debitterize processes 8～16 minutes, fiddlehead is pulled out to drop into and in boiling water, continue debitterize and process 10～20 minutes, clean with clear water rinsing, take out and dry, pulverize, cross 100～120 mesh sieves, make fiddlehead powder standby;
2) by suitable quantity of water, edible salt, monosodium glutamate are dissolved, make saline solution standby;
3) after fiddlehead powder, starch, mung bean flour and flour are mixed, add saline solution and suitable quantity of water to stir, and rub into face base, extruding slivering;
4) by step 3) noodles of extruding slivering boil in a covered pot over a slow fire lid, and under 20～40 ℃ of conditions standing 1～3 hour, then pour in pot and steam 10～20 minutes under 100～200 ℃ of conditions;
5) by step 4) steamed noodles were pulled cold water out, and it is cool to room temperature to dry in the air.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410238739.6A CN103976269A (en) | 2014-05-30 | 2014-05-30 | Pteridium aquilinum cold noodles and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410238739.6A CN103976269A (en) | 2014-05-30 | 2014-05-30 | Pteridium aquilinum cold noodles and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103976269A true CN103976269A (en) | 2014-08-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410238739.6A Pending CN103976269A (en) | 2014-05-30 | 2014-05-30 | Pteridium aquilinum cold noodles and making method thereof |
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| Country | Link |
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| CN (1) | CN103976269A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664248A (en) * | 2015-02-25 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato cold noodles and preparation method thereof |
| CN108029958A (en) * | 2017-12-04 | 2018-05-15 | 柏绿山 | A kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass and preparation method thereof |
Citations (2)
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|---|---|---|---|---|
| CN1132599A (en) * | 1995-04-03 | 1996-10-09 | 胡春亭 | Prodn process of grains-mixed flour |
| CN1344507A (en) * | 2000-09-30 | 2002-04-17 | 矫希发 | Serial cooking-free noodles with mountain wild vegetable and their production process |
-
2014
- 2014-05-30 CN CN201410238739.6A patent/CN103976269A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1132599A (en) * | 1995-04-03 | 1996-10-09 | 胡春亭 | Prodn process of grains-mixed flour |
| CN1344507A (en) * | 2000-09-30 | 2002-04-17 | 矫希发 | Serial cooking-free noodles with mountain wild vegetable and their production process |
Non-Patent Citations (2)
| Title |
|---|
| 张红兵等: "蕨菜保健挂面的研制", 《粮食与食品工业》, no. 02, 15 April 2006 (2006-04-15), pages 24 - 26 * |
| 黄劲松等: "蕨菜研究进展综述", 《食品工业科技》, no. 07, 31 December 2011 (2011-12-31) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664248A (en) * | 2015-02-25 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato cold noodles and preparation method thereof |
| CN108029958A (en) * | 2017-12-04 | 2018-05-15 | 柏绿山 | A kind of Korea's huyashi-chuuka (cold chinese-style noodles) made of food leaf grass and preparation method thereof |
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Application publication date: 20140813 |