CN103989065A - Peach blossom noodle and making method thereof - Google Patents
Peach blossom noodle and making method thereof Download PDFInfo
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- CN103989065A CN103989065A CN201410183359.7A CN201410183359A CN103989065A CN 103989065 A CN103989065 A CN 103989065A CN 201410183359 A CN201410183359 A CN 201410183359A CN 103989065 A CN103989065 A CN 103989065A
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 11
- 240000005809 Prunus persica Species 0.000 title description 3
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 10
- 239000009910 sargent gloryvine Substances 0.000 claims abstract description 10
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 8
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 7
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 7
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 7
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 7
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 7
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 7
- 240000008436 Ipomoea aquatica Species 0.000 claims abstract description 7
- 235000019004 Ipomoea aquatica Nutrition 0.000 claims abstract description 7
- 240000000569 Musa basjoo Species 0.000 claims abstract description 7
- 235000000139 Musa basjoo Nutrition 0.000 claims abstract description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 244000241257 Cucumis melo Species 0.000 claims abstract description 4
- 244000061508 Eriobotrya japonica Species 0.000 claims abstract description 4
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 4
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 244000131316 Panax pseudoginseng Species 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 7
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- 239000003814 drug Substances 0.000 claims description 7
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- 230000035764 nutrition Effects 0.000 claims description 7
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- 244000189799 Asimina triloba Species 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 6
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- 240000008365 Celosia argentea Species 0.000 claims description 6
- 235000000722 Celosia argentea Nutrition 0.000 claims description 6
- 241000005787 Cistanche Species 0.000 claims description 6
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- 244000119298 Emblica officinalis Species 0.000 claims description 6
- 235000015489 Emblica officinalis Nutrition 0.000 claims description 6
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 6
- 239000009759 San-Chi Substances 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
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- 238000003379 elimination reaction Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 241000411851 herbal medicine Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
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- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
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- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 235000004976 Solanum vernei Nutrition 0.000 claims description 3
- 241000352057 Solanum vernei Species 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 2
- 241000046198 Triteleia hyacinthina Species 0.000 abstract 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 abstract 1
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 241000208343 Panax Species 0.000 abstract 1
- 235000002791 Panax Nutrition 0.000 abstract 1
- 240000004371 Panax ginseng Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001083838 Lardizabalaceae Species 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021471 food effect Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035922 thirst Effects 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
- A23L33/105—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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
The invention discloses a peach blossom noodle and a making method thereof. The noodle is made by using wheat flour, dried peach blossom, okra, ginseng vegetable, broccoli, a loquat fruit juice, a cantaloupe juice, Hericium erinaceus, Chinese yam powder, white hyacinth bean, water spinach, Sargentgloryvine Stem, root of Japanese banana, red yeast rice, scorched hawthorn fruit, Panax Tseng and Chinese prickly ash powder. The addition of the dry peach blossom powder to the noodle makes the noodle have natural color, delicate fragrance and smooth mouthfeel, and the addition of white hyacinth bean, Sargentgloryvine Stem, red yeast rice and other ingredients makes the noodle have the human body health improvement efficacy.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of noodles and preparation method thereof.
Background technology
Noodles originate from China, have history of long standing and well established, because of its have make simple, instant, nutritious, easy to digest, can staple food again can fast food feature more and more welcomed by the people and like.It is a kind of flour Jia Shui with cereal or beans with become dough after 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.The noodles of wherein making with wheat flour are the most common.Along with the raising day by day of people's living standard, the noodles of existing suitability for industrialized production are difficult to meet people's demand gradually at aspects such as kind, nutrition, health care of food effects.
Summary of the invention
The object of the invention is to be to provide a kind of peach blossom noodles and preparation method thereof, increase noodles kind, enrich people's life.
For addressing this problem, the technical solution used in the present invention is: peach blossom noodles are comprised of the raw material of following weight portion: flour 160-164, dry Flos persicae 10-12, okra 20-21, ginseng dish 8-10, broccoli 12-14, loquat Juice 10-12, "Hami" melon fruit juice 6-8, Hericium erinaceus 2-3, yam flour 14-15, Semen Lablab Album 8-10, water spinach 12-14, Sargent gloryvine 1-2, root of Japanese banana 1-2, red yeast rice 2-3, charred FRUCTUS CRATAEGI 2-3, sanchi flower 1-2, zanthoxylum powder 0.4-0.5, health care modifying agent 4-5, water are appropriate.The modifying agent that wherein keeps healthy is comprised of the raw material of following weight portion: rde bean powder 30-32, beet root powder 5-6, the full powder 18-20 of purple potato, konjaku flour 10-12, siritch 3-4, seed of feather cockscomb 1-2, pseudo-ginseng 4-5, emblic 2-3, ox chickweed 4-5, pawpaw seeds 7-8, twocolor sealavander herb 1-2, saline cistanche 4-5, water are appropriate.
Peach blossom noodles preparation process of the present invention is carried out according to the following steps:
(1) Sargent gloryvine, root of Japanese banana, red yeast rice, charred FRUCTUS CRATAEGI, sanchi flower add suitable quantity of water decoction 2-3 time, each 40-50 minute, and elimination residue merges decoction liquor, continues heating 20-30 minute, obtains the concentrated liquid of tradition Chinese medicine;
(2) dry Flos persicae, Semen Lablab Album are fried fragrant rear abrasive dust, contain into Steam by water bath 30-40 minute in airtight container, obtain nutrition additive;
(3) Hericium erinaceus bubble is sent out, and adds suitable quantity of water be polished into mixed serum with okra, ginseng dish, broccoli, water spinach after cleaning;
(4) flour is crossed 60-70 mesh sieve, be uniformly mixed, then add suitable quantity of water and be transferred in dough mixing machine with the mixed serum of the concentrated liquid of tradition Chinese medicine, step (3) and other residual components in step (1), and face duration is 15-20 minute with nutrition additive, obtains face base;
(5) taking-up face base covers the slaking of wet gauze nature and is rolled into noodles after 20-30 minute, finally carries out air-dry processing and both obtains.
In addition, the preparation method of health care modifying agent is: the seed of feather cockscomb, pseudo-ginseng, emblic, ox chickweed, pawpaw seeds, twocolor sealavander herb, saline cistanche are added to suitable quantity of water and decoct 1-2 hour, after elimination residue, obtain Chinese herbal medicine fluid, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix with other residual components rear use little fire stir-fry to bone dry both.
Sargent gloryvine in the present invention is Lardizabalaceae Saggentodoxa plant, and rhizome is used as medicine clearing and activating the channels and collaterals, blood stasis removing analgesic, the effect of the promoting circulation of blood of regulating the flow of vital energy; Red yeast rice has regulating spleen and stomach, the effect of the relieving restlessness of quenching one's thirst.
Beneficial effect of the present invention: dry Flos persicae powder is added in noodles, the noodle color nature of making, smell delicate fragrance, mouthfeel is smooth, while, because the multiple medicinal herb componentses such as Semen Lablab Album, Sargent gloryvine, red yeast rice and food materials adds, makes noodles of the present invention have the health-care efficacy of the immunity that improves human body.
The specific embodiment
Peach blossom noodles, are comprised of the raw material of following weight portion (kg):
Flour 160, dry Flos persicae 12, okra 20, ginseng dish 10, broccoli 12, loquat Juice 10, "Hami" melon fruit juice 6, Hericium erinaceus 2, yam flour 15, Semen Lablab Album 10, water spinach 14, Sargent gloryvine 1, root of Japanese banana 1, red yeast rice 2, charred FRUCTUS CRATAEGI 2, sanchi flower 1, zanthoxylum powder 0.4, health care modifying agent 5, water are appropriate.
The modifying agent that wherein keeps healthy is comprised of the raw material of following weight portion (kg): rde bean powder 30, beet root powder 5, the full powder 18 of purple potato, konjaku flour 10, siritch 3, the seed of feather cockscomb 1, pseudo-ginseng 4, emblic 2, ox chickweed 4, pawpaw seeds 7, twocolor sealavander herb 1, saline cistanche 5, water are appropriate.
Preparation method, comprises the steps:
(1) Sargent gloryvine, root of Japanese banana, red yeast rice, charred FRUCTUS CRATAEGI, sanchi flower add suitable quantity of water decoction 2 times, and each 40 minutes, elimination residue merged decoction liquor, continued heating 30 minutes, obtained the concentrated liquid of tradition Chinese medicine;
(2) dry Flos persicae, Semen Lablab Album fry fragrant after abrasive dust, contain into Steam by water bath in airtight container 30 minutes, obtain nutrition additive;
(3) Hericium erinaceus bubble is sent out, and adds suitable quantity of water be polished into mixed serum with okra, ginseng dish, broccoli, water spinach after cleaning;
(4) flour is crossed 60 mesh sieves, be uniformly mixed, then add suitable quantity of water and be transferred in dough mixing machine with the mixed serum of the concentrated liquid of tradition Chinese medicine, step (3) and other residual components in step (1), and face duration is 15 minutes with nutrition additive, obtains face base;
(5) taking-up face base covers the slaking of wet gauze nature and is rolled into noodles after 30 minutes, finally carries out air-dry processing and both obtains.
In addition, the preparation method of health care modifying agent is: the seed of feather cockscomb, pseudo-ginseng, emblic, ox chickweed, pawpaw seeds, twocolor sealavander herb, saline cistanche are added to suitable quantity of water and decoct 1 hour, after elimination residue, obtain Chinese herbal medicine fluid, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix with other residual components rear use little fire stir-fry to bone dry both.
Claims (2)
1. peach blossom noodles, it is characterized in that, by the raw material of following weight portion, formed: flour 160-164, dry Flos persicae 10-12, okra 20-21, ginseng dish 8-10, broccoli 12-14, loquat Juice 10-12, "Hami" melon fruit juice 6-8, Hericium erinaceus 2-3, yam flour 14-15, Semen Lablab Album 8-10, water spinach 12-14, Sargent gloryvine 1-2, root of Japanese banana 1-2, red yeast rice 2-3, charred FRUCTUS CRATAEGI 2-3, sanchi flower 1-2, zanthoxylum powder 0.4-0.5, health care modifying agent 4-5, water are appropriate; The modifying agent that wherein keeps healthy is comprised of the raw material of following weight portion: rde bean powder 30-32, beet root powder 5-6, the full powder 18-20 of purple potato, konjaku flour 10-12, siritch 3-4, seed of feather cockscomb 1-2, pseudo-ginseng 4-5, emblic 2-3, ox chickweed 4-5, pawpaw seeds 7-8, twocolor sealavander herb 1-2, saline cistanche 4-5, water are appropriate; Preparation method is: the seed of feather cockscomb, pseudo-ginseng, emblic, ox chickweed, pawpaw seeds, twocolor sealavander herb, saline cistanche are added to suitable quantity of water and decoct 1-2 hour, obtain Chinese herbal medicine fluid after elimination residue, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix with other residual components rear use little fire stir-fry to bone dry both.
2. the preparation method of peach blossom noodles according to claim 1, is characterized in that: comprise the steps:
(1) Sargent gloryvine, root of Japanese banana, red yeast rice, charred FRUCTUS CRATAEGI, sanchi flower add suitable quantity of water decoction 2-3 time, each 40-50 minute, and elimination residue merges decoction liquor, continues heating 20-30 minute, obtains the concentrated liquid of tradition Chinese medicine;
(2) dry Flos persicae, Semen Lablab Album are fried fragrant rear abrasive dust, contain into Steam by water bath 30-40 minute in airtight container, obtain nutrition additive;
(3) Hericium erinaceus bubble is sent out, and adds suitable quantity of water be polished into mixed serum with okra, ginseng dish, broccoli, water spinach after cleaning;
(4) flour is crossed 60-70 mesh sieve, be uniformly mixed, then add suitable quantity of water and be transferred in dough mixing machine with the mixed serum of the concentrated liquid of tradition Chinese medicine, step (3) and other residual components in step (1), and face duration is 15-20 minute with nutrition additive, obtains face base;
(5) taking-up face base covers the slaking of wet gauze nature and is rolled into noodles after 20-30 minute, finally carries out air-dry processing and both obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410183359.7A CN103989065B (en) | 2014-05-04 | 2014-05-04 | A kind of peach blossom noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410183359.7A CN103989065B (en) | 2014-05-04 | 2014-05-04 | A kind of peach blossom noodles and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN103989065A true CN103989065A (en) | 2014-08-20 |
| CN103989065B CN103989065B (en) | 2016-02-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410183359.7A Active CN103989065B (en) | 2014-05-04 | 2014-05-04 | A kind of peach blossom noodles and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171923A (en) * | 2014-09-15 | 2014-12-03 | 河南省中天食品有限公司 | Noodles and preparation method thereof |
| CN104256285A (en) * | 2014-08-29 | 2015-01-07 | 何三清 | Blood-activating beautifying nutritious flour and preparation method thereof |
| CN104304942A (en) * | 2014-10-09 | 2015-01-28 | 宿州市皖神面制品有限公司 | Low-sugar flour applicable to diabetics and making method of low-sugar flour |
| CN104304943A (en) * | 2014-10-09 | 2015-01-28 | 宿州市皖神面制品有限公司 | Whole-wheat compound fruit and vegetable nutritional flour and preparation method thereof |
| CN104351620A (en) * | 2014-10-09 | 2015-02-18 | 宿州市皖神面制品有限公司 | Flour capable of developing intelligence and preparation method thereof |
| CN104351619A (en) * | 2014-10-09 | 2015-02-18 | 宿州市皖神面制品有限公司 | Flour capable of benefiting spleen and stomach and preparation method thereof |
| CN104351621A (en) * | 2014-10-09 | 2015-02-18 | 宿州市皖神面制品有限公司 | Enriched flour for middle-aged and old people and preparation method of enriched flour |
| CN106690038A (en) * | 2016-11-16 | 2017-05-24 | 绿道源调味食品有限公司 | Vegetarian health-care fine dried noodles |
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| CN102805299A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Ginseng flower preserving-health noodles |
| CN102805300A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Sakura nutritional and health-care noodles |
| CN103271288A (en) * | 2013-05-24 | 2013-09-04 | 孙燕群 | Nutritional health-care noodle |
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2014
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| CN102805299A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Ginseng flower preserving-health noodles |
| CN102805300A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Sakura nutritional and health-care noodles |
| CN103271288A (en) * | 2013-05-24 | 2013-09-04 | 孙燕群 | Nutritional health-care noodle |
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| 迟玉森，庄桂东: "绿色面条的研制", 《食品科学》, no. 02 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256285A (en) * | 2014-08-29 | 2015-01-07 | 何三清 | Blood-activating beautifying nutritious flour and preparation method thereof |
| CN104171923A (en) * | 2014-09-15 | 2014-12-03 | 河南省中天食品有限公司 | Noodles and preparation method thereof |
| CN104304942A (en) * | 2014-10-09 | 2015-01-28 | 宿州市皖神面制品有限公司 | Low-sugar flour applicable to diabetics and making method of low-sugar flour |
| CN104304943A (en) * | 2014-10-09 | 2015-01-28 | 宿州市皖神面制品有限公司 | Whole-wheat compound fruit and vegetable nutritional flour and preparation method thereof |
| CN104351620A (en) * | 2014-10-09 | 2015-02-18 | 宿州市皖神面制品有限公司 | Flour capable of developing intelligence and preparation method thereof |
| CN104351619A (en) * | 2014-10-09 | 2015-02-18 | 宿州市皖神面制品有限公司 | Flour capable of benefiting spleen and stomach and preparation method thereof |
| CN104351621A (en) * | 2014-10-09 | 2015-02-18 | 宿州市皖神面制品有限公司 | Enriched flour for middle-aged and old people and preparation method of enriched flour |
| CN106690038A (en) * | 2016-11-16 | 2017-05-24 | 绿道源调味食品有限公司 | Vegetarian health-care fine dried noodles |
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| Publication number | Publication date |
|---|---|
| CN103989065B (en) | 2016-02-03 |
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