CN104336496A - Red date fine dried noodles and preparation method thereof - Google Patents
Red date fine dried noodles and preparation method thereof Download PDFInfo
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- CN104336496A CN104336496A CN201410628664.2A CN201410628664A CN104336496A CN 104336496 A CN104336496 A CN 104336496A CN 201410628664 A CN201410628664 A CN 201410628664A CN 104336496 A CN104336496 A CN 104336496A
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- 238000002360 preparation method Methods 0.000 title claims description 10
- 235000012149 noodles Nutrition 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 108010010803 Gelatin Proteins 0.000 claims abstract description 12
- 229920000159 gelatin Polymers 0.000 claims abstract description 12
- 239000008273 gelatin Substances 0.000 claims abstract description 12
- 235000019322 gelatine Nutrition 0.000 claims abstract description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 9
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 9
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 9
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 9
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 9
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 9
- 239000011425 bamboo Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 244000241257 Cucumis melo Species 0.000 claims abstract description 7
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims abstract description 7
- 244000179970 Monarda didyma Species 0.000 claims abstract description 7
- 235000010672 Monarda didyma Nutrition 0.000 claims abstract description 7
- 240000001439 Opuntia Species 0.000 claims abstract description 7
- 235000013389 Opuntia humifusa var. humifusa Nutrition 0.000 claims abstract description 7
- 241001501280 Porana Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 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 abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 230000035764 nutrition Effects 0.000 claims abstract description 7
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 4
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 244000098338 Triticum aestivum Species 0.000 claims abstract description 4
- 235000020224 almond Nutrition 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 240000000249 Morus alba Species 0.000 claims description 7
- 235000008708 Morus alba Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 241000252165 Elops saurus Species 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 240000006240 Linum usitatissimum Species 0.000 claims description 6
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 6
- 244000274911 Myrica cerifera Species 0.000 claims description 6
- 235000009134 Myrica cerifera Nutrition 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 6
- 244000124853 Perilla frutescens Species 0.000 claims description 6
- 240000008154 Piper betle Species 0.000 claims description 6
- 235000008180 Piper betle Nutrition 0.000 claims description 6
- 244000005687 Poranopsis paniculata Species 0.000 claims description 6
- 241001531051 Potentilla chinensis Species 0.000 claims description 6
- 235000021282 Sterculia Nutrition 0.000 claims description 6
- 240000001058 Sterculia urens Species 0.000 claims description 6
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 6
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 6
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 6
- 235000004634 cranberry Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 229940059107 sterculia Drugs 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 240000001417 Vigna umbellata Species 0.000 claims description 3
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
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- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009736 wetting Methods 0.000 claims description 3
- 241000500881 Lepisma Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 230000019612 pigmentation Effects 0.000 abstract description 2
- 241000755540 Indocalamus Species 0.000 abstract 1
- 235000003805 Musa ABB Group Nutrition 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 235000015266 Plantago major Nutrition 0.000 abstract 1
- 241001571446 Scaphium scaphigerum Species 0.000 abstract 1
- 238000005282 brightening Methods 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 210000000845 cartilage Anatomy 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000021388 linseed oil Nutrition 0.000 abstract 1
- 239000000944 linseed oil Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 210000004072 lung Anatomy 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001124553 Lepismatidae Species 0.000 description 2
- 230000003020 moisturizing effect Effects 0.000 description 2
- 101100279438 Caenorhabditis elegans egg-3 gene Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 229960003495 thiamine Drugs 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
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 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
- 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
- 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 red date fine dried noodles. The red date fine dried noodles are prepared from the following raw materials in parts by weight: 200 to 250 parts of wheat flour, 20 to 30 parts of red date powder, 10 to 15 parts of almond powder, 6 to 7 parts of cartilage, 5 to 6 parts of linseed oil residue, 6 to 8 parts of donkey-hide gelatin, 5 to 6 parts of bamboo salt, 3 to 4 parts of bruised ginger, 8 to 10 parts of prickly pear, 6 to 7 parts of hami melon, 6 to 8 parts of bergamot, 8 to 9 parts of lemon juice, 3 to 5 parts of folium mori, 3 to 4 parts of porana flower, 2 to 3 parts of plantain peel, 4 to 5 parts of scaphium scaphigerum, 2 to 3 parts of indocalamus leaf, a proper amount of water and 7 to 10 parts of nutrition adding powder. The red date powder adopted in the red date fine dried noodles have the effects of moistening the skin, beautifying and nourishing the blood, the adopted lemon juice has permanent fragrance and has the effects of delaying senescence and inhibiting pigmentation, the donkey-hide gelatin, the bamboo salt and the like are prepared into flavoring liquid which is diluted by water and is used for kneading a dough, the taste of the fine dried noodles is improved, and additionally, various Chinese herbal medicines such as the folium mori and the like are adopted, so that the red date fine dried noodles have the effects of clearing lung heat, moistening dryness, and calming livers and brightening eyes after long-term use.
Description
Technical field
The present invention relates generally to field of health care food, particularly relates to a kind of red date vermicelli and preparation method thereof.
Background technology
Face is one of most important food, closely bound up with the life of people, and different types of is suitable for doing different types of wheaten food, such as vermicelli.But common vermicelli can not meet the demand of people's health to trace element except full abdomen, also do not possess health care, object of the present invention is exactly to provide a kind of vermicelli with health care.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of red date vermicelli and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of red date vermicelli, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 200-250, red date powder 20-30, almond powder 10-15, gristle 6-7, flax dregs of fat 5-6, donkey-hide gelatin 6-8, bamboo salt 5-6, ginger end 3-4, prickly pear 8-10, "Hami" melon 6-7, bergamot 6-8, lemon juice 8-9, mulberry leaf 3-5, snowcreeper porana herb 3-4, common banana pericarp 2-3, sterculia seed 4-5, indicalamus leaf 2-3, water are appropriate, powder 7-10 is added in nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Silverfish powder 8-10, yam betel 10-12, Chinese waxmyrtle seed 6-8, cranberry juice 7-8, tapioca starch 4-5, red bean paste 6-7, potentilla chinensis 4-5, skin of soya-bean milk 5-7, the careless 2-3 of auspicious company, purple perilla seed 1-2, preserved egg 2-3, Radix Angelicae Sinensis 1-2, le dish 3-5;
Preparation method is: (1) connects grass, purple perilla seed, preserved egg, the mixing of Radix Angelicae Sinensis, le dish by auspicious, and water extraction 2-3 time, filters, merging filtrate; After yam betel peeling, stripping and slicing, be mixed into pot with Chinese waxmyrtle seed, add 4-6 times of water and simmer 30-40 minute, discharging, add above-mentioned filtrate, blend into paste fast;
(2) by the skin of soya-bean milk, potentilla chinensis mixing, be pounded mud with cranberry juice, the material after processing with step (1) and other remain each raw material and pour in agitator tank and stir, discharging, then send in baking oven and dry moisture, pulverize, to obtain final product.
The preparation method of described a kind of red date vermicelli, is characterized in that comprising the following steps:
(1) after lemon juice being placed in pot heating, add donkey-hide gelatin, continue to be heated to after donkey-hide gelatin melts completely, add flax dregs of fat, bamboo salt and ginger end, after boiling, filter cleaner, obtains baste;
(2) by mulberry leaf, snowcreeper porana herb, common banana pericarp, the sterculia seed, indicalamus leaf mixing, water extraction 3-4 time, filters, merging filtrate; By prickly pear, "Hami" melon, bergamot mixing, add filtrate making beating, obtain slurries; Gristle is added slurry abrasive homogeneous after, after spray-dried process, obtain powder;
(3) material after step (2) being processed, mixes with each raw material of residue than water, obtains vermicelli flour; After baste being added suitable quantity of water dilution, be mixed to dry wetting with vermicelli flour and evenly make dough extrusion molding again, to obtain final product.
Advantage of the present invention is:
The effect that the red date powder that the present invention adopts has moisturizing beauty treatment, nourishes blood, not only fragrant taste is lasting for the lemon juice adopted, also be rich in the several mineral materials such as vitamin C, calcium, phosphorus, iron, vitamin B1, there is the suppression pigmentation that delays senility, make baste with donkey-hide gelatin, bamboo salt etc., be used for and face after being diluted with water, improving the taste of vermicelli, the present invention simultaneously also adopts the multiple Chinese herbal medicines such as mulberry leaf, and long-term taking has effect of clearing away the lungheat and moisturizing, flat liver improving eyesight.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of red date vermicelli, be made up of the raw material of following weight portion:
Wheat flour 250, red date powder 30, almond powder 15, gristle 7, flax dregs of fat 6, donkey-hide gelatin 8, bamboo salt 6, ginger end 4, prickly pear 10, "Hami" melon 7, bergamot 8, lemon juice 9, mulberry leaf 5, snowcreeper porana herb 4, common banana pericarp 3, the sterculia seed 5, indicalamus leaf 3, water are appropriate, powder 10 is added in nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Silverfish powder 10, yam betel 12, Chinese waxmyrtle seed 8, cranberry juice 8, tapioca starch 5, red bean paste 7, potentilla chinensis 5, the skin of soya-bean milk 7, auspicious even grass 3, purple perilla seed 2, preserved egg 3, Radix Angelicae Sinensis 2, le dish 5;
Preparation method is: (1) connects grass, purple perilla seed, preserved egg, the mixing of Radix Angelicae Sinensis, le dish by auspicious, and water extraction 3 times, filters, merging filtrate; After yam betel peeling, stripping and slicing, be mixed into pot with Chinese waxmyrtle seed, add 6 times of water and simmer 40 minutes, discharging, add above-mentioned filtrate, blend into paste fast;
(2) by the skin of soya-bean milk, potentilla chinensis mixing, be pounded mud with cranberry juice, the material after processing with step (1) and other remain each raw material and pour in agitator tank and stir, discharging, then send in baking oven and dry moisture, pulverize, to obtain final product.
The preparation method of described a kind of red date vermicelli, is characterized in that comprising the following steps:
(1) after lemon juice being placed in pot heating, add donkey-hide gelatin, continue to be heated to after donkey-hide gelatin melts completely, add flax dregs of fat, bamboo salt and ginger end, after boiling, filter cleaner, obtains baste;
(2) by mulberry leaf, snowcreeper porana herb, common banana pericarp, the sterculia seed, indicalamus leaf mixing, water extraction 4 times, filters, merging filtrate; By prickly pear, "Hami" melon, bergamot mixing, add filtrate making beating, obtain slurries; Gristle is added slurry abrasive homogeneous after, after spray-dried process, obtain powder;
(3) material after step (2) being processed, mixes with each raw material of residue than water, obtains vermicelli flour; After baste being added suitable quantity of water dilution, be mixed to dry wetting with vermicelli flour and evenly make dough extrusion molding again, to obtain final product.
Claims (2)
1. red date vermicelli, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 200-250, red date powder 20-30, almond powder 10-15, gristle 6-7, flax dregs of fat 5-6, donkey-hide gelatin 6-8, bamboo salt 5-6, ginger end 3-4, prickly pear 8-10, "Hami" melon 6-7, bergamot 6-8, lemon juice 8-9, mulberry leaf 3-5, snowcreeper porana herb 3-4, common banana pericarp 2-3, sterculia seed 4-5, indicalamus leaf 2-3, water are appropriate, powder 7-10 is added in nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Silverfish powder 8-10, yam betel 10-12, Chinese waxmyrtle seed 6-8, cranberry juice 7-8, tapioca starch 4-5, red bean paste 6-7, potentilla chinensis 4-5, skin of soya-bean milk 5-7, the careless 2-3 of auspicious company, purple perilla seed 1-2, preserved egg 2-3, Radix Angelicae Sinensis 1-2, le dish 3-5;
Preparation method is: (1) connects grass, purple perilla seed, preserved egg, the mixing of Radix Angelicae Sinensis, le dish by auspicious, and water extraction 2-3 time, filters, merging filtrate; After yam betel peeling, stripping and slicing, be mixed into pot with Chinese waxmyrtle seed, add 4-6 times of water and simmer 30-40 minute, discharging, add above-mentioned filtrate, blend into paste fast;
(2) by the skin of soya-bean milk, potentilla chinensis mixing, be pounded mud with cranberry juice, the material after processing with step (1) and other remain each raw material and pour in agitator tank and stir, discharging, then send in baking oven and dry moisture, pulverize, to obtain final product.
2. the preparation method of a kind of red date vermicelli according to claim 1, is characterized in that comprising the following steps:
(1) after lemon juice being placed in pot heating, add donkey-hide gelatin, continue to be heated to after donkey-hide gelatin melts completely, add flax dregs of fat, bamboo salt and ginger end, after boiling, filter cleaner, obtains baste;
(2) by mulberry leaf, snowcreeper porana herb, common banana pericarp, the sterculia seed, indicalamus leaf mixing, water extraction 3-4 time, filters, merging filtrate; By prickly pear, "Hami" melon, bergamot mixing, add filtrate making beating, obtain slurries; Gristle is added slurry abrasive homogeneous after, after spray-dried process, obtain powder;
(3) material after step (2) being processed, mixes with each raw material of residue than water, obtains vermicelli flour; After baste being added suitable quantity of water dilution, be mixed to dry wetting with vermicelli flour and evenly make dough extrusion molding again, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410628664.2A CN104336496A (en) | 2014-11-11 | 2014-11-11 | Red date fine dried noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410628664.2A CN104336496A (en) | 2014-11-11 | 2014-11-11 | Red date fine dried noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104336496A true CN104336496A (en) | 2015-02-11 |
Family
ID=52493572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410628664.2A Pending CN104336496A (en) | 2014-11-11 | 2014-11-11 | Red date fine dried noodles and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104336496A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036405A (en) * | 2016-06-16 | 2016-10-26 | 马瑞 | Particulate pasta and making method of particulate pasta |
| CN112753937A (en) * | 2019-11-04 | 2021-05-07 | 薛西君 | Method for making donkey-hide gelatin fine dried noodles |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141760A (en) * | 2013-02-27 | 2013-06-12 | 凤台县永丰面业有限公司 | Oyster mushroom noodle and preparation method thereof |
| CN103202427A (en) * | 2013-03-25 | 2013-07-17 | 安徽省凤宝粮油食品（集团）有限公司 | Chicken bone buckwheat vermicelli and preparation method thereof |
| CN103829152A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | Spleen benefiting and stomach invigorating vermicelli and preparation method thereof |
-
2014
- 2014-11-11 CN CN201410628664.2A patent/CN104336496A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141760A (en) * | 2013-02-27 | 2013-06-12 | 凤台县永丰面业有限公司 | Oyster mushroom noodle and preparation method thereof |
| CN103202427A (en) * | 2013-03-25 | 2013-07-17 | 安徽省凤宝粮油食品（集团）有限公司 | Chicken bone buckwheat vermicelli and preparation method thereof |
| CN103829152A (en) * | 2014-02-11 | 2014-06-04 | 刘卫春 | Spleen benefiting and stomach invigorating vermicelli and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036405A (en) * | 2016-06-16 | 2016-10-26 | 马瑞 | Particulate pasta and making method of particulate pasta |
| CN112753937A (en) * | 2019-11-04 | 2021-05-07 | 薛西君 | Method for making donkey-hide gelatin fine dried noodles |
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Application publication date: 20150211 |