CN104489748A - Tamagoyaki and processing method thereof - Google Patents
Tamagoyaki and processing method thereof Download PDFInfo
- Publication number
- CN104489748A CN104489748A CN201410747983.5A CN201410747983A CN104489748A CN 104489748 A CN104489748 A CN 104489748A CN 201410747983 A CN201410747983 A CN 201410747983A CN 104489748 A CN104489748 A CN 104489748A
- Authority
- CN
- China
- Prior art keywords
- burns
- product
- egg
- starch
- elasticator
- 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
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims description 34
- 239000007788 liquid Substances 0.000 claims description 32
- 239000000047 product Substances 0.000 claims description 17
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 5
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 229920002558 Curdlan Polymers 0.000 claims description 5
- 239000001879 Curdlan Substances 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 240000003183 Manihot esculenta Species 0.000 claims description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 5
- -1 after cooling Substances 0.000 claims description 5
- 239000006227 byproduct Substances 0.000 claims description 5
- 239000005018 casein Substances 0.000 claims description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 5
- 235000021240 caseins Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 229940078035 curdlan Drugs 0.000 claims description 5
- 235000019316 curdlan Nutrition 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000020232 peanut Nutrition 0.000 claims description 5
- 235000012045 salad Nutrition 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000011148 porous material Substances 0.000 abstract description 2
- 230000003811 curling process Effects 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a tamagoyaki. The tamagoyaki is characterized by being prepared from the following raw materials in percentage by weight: 50-70% of fresh egg juice, 5-15% of edible oil, 10-20% of water, 0.2-1% of an elasticizer, 1-3% of salt, 2-6% of starch, 1-4% of sugar, and 2-5% of other raw materials. The invention further discloses a processing method of the tamagoyaki. With the adoption of the technical scheme, the tamagoyaki and the processing method disclosed by the invention have the beneficial effects that the product is more tender and smoother in taste, and remarkably improved in elasticity on the basis of ensuring the attractive colour and rich nutrition of the product by adding the elasticizer, and a rupture phenomenon of the product during a curling process is avoided; the product is fine and uniform in interior texture, and free from a pore phenomenon by using a high-pressure homogenizer.
Description
Technical field
The present invention relates to a kind of foods processing technique, is that a kind of beautiful son burns and processing method specifically.
Background technology
Beautiful son burns a saying and derives from Japan and Korea S. and Taiwan, for raw material with egg, edible oil, starch etc., the product rolled again after heating shortening becomes cake, beautiful son burns as a kind of egg product, and its advantage is that golden yellow color is tempting, nutritious, preparation method is simple, but also has its shortcoming, easily produces pore in manufacturing process, product is hard and crisp, easily ruptures in coiling process.
Summary of the invention
The object of this invention is to provide that a kind of taste is fresh and tender, smooth in taste and jade of resilient enough burn.
For achieving the above object, the technical solution used in the present invention is as follows: a kind of beautiful son burns, it is characterized in that, be made up of the raw material of following weight ratio: fresh egg liquid 50 ~ 70 %, edible oil 5 ~ 15%, water 10 ~ 20%, elasticator 0.2 ~ 1%, salt 1 ~ 3 %, starch 2 ~ 6%, sugar 1 ~ 4 %, other raw materials 2 ~ 5%.
As preferably, be made up of the raw material of following weight ratio: fresh egg liquid 65%, edible oil 10%, water 10%, elasticator 1%, salt 1.5%, starch 2.5%, sugar 3%, other raw materials 2%.
As preferably, described edible oil is soybean oil or salad oil or peanut wet goods.
As preferably, described elasticator is: by glutamine transaminage, curdlan, casein sodium, maltodextrin by 30 ~ 48:15 ~ 25:20 ~ 38:5 ~ 15: mass ratio mixing compositely to form.
As preferably, described starch is wheaten starch or tapioca or farina etc.
As preferably, described sugar is white granulated sugar or glucose etc.
As preferably, other raw materials described are meat grain or chive silk.
The processing method that above-mentioned beautiful son burns, is characterized in that, comprise the following steps:
(1) egg liquid prepares: beat evenly for subsequent use after being shelled by egg;
(2) homogeneous preparation: elasticator is soluble in water, joins in egg liquid after dispersed with stirring is even, joins in egg liquid after other material weigh up, and stirs gently and makes it be uniformly dispersed to not having granular material;
(3) emulsifying: regulate homogenizer pressure to be that 20Mpa carries out high-pressure homogeneous to ready feed liquid;
(4) shaping: the feed liquid after being completed by homogeneous is poured in flat chassis, and thickness is about 3-5mm;
(5) toast: the product of forming is put into baking box, first with 45 DEG C of baking 20min, then toast 5min with 120 DEG C;
(6) again toast: roll after the Egg cake surface brush one deck egg white baked, again toast, condition is 120 DEG C of baking 3min;
(7) quick-frozen is cooled: cool under room temperature after being taken out by product, after cooling, product is placed in less than-25 DEG C quick freezing repositories, and quick-frozen reaches less than-18 DEG C to product center temperature; Then check and accept, pack.
Owing to have employed technique scheme, the present invention has following beneficial effect: the present invention, by adding elasticator, on the basis ensureing the tempting color and luster of product and abundant nutrition, makes products taste tenderer, sliding, elasticity significantly improves, and avoids the phenomenon of rupture of product in coiling process; By the use of high pressure homogenizer, make interiors of products quality evenly fine and smooth, pore-free phenomenon.
Detailed description of the invention
Now the invention will be further described in conjunction with specific embodiments.In the following detailed description, the mode only by illustrating describes some one exemplary embodiment of the present invention.Undoubtedly, those of ordinary skill in the art can recognize, when without departing from the spirit and scope of the present invention, can revise by various different mode to described embodiment.Therefore, following being described in is illustrative in essence, instead of for limiting the protection domain of claim.
Embodiment one: a kind of beautiful son burns, and is made up of the raw material of following weight ratio: fresh egg liquid 50 ~ 70 %, edible oil 5 ~ 15%, water 10 ~ 20%, elasticator 0.2 ~ 1%, salt 1 ~ 3 %, starch 2 ~ 6%, sugar 1 ~ 4 %, other raw materials 2 ~ 5%; Described edible oil is soybean oil or salad oil or peanut wet goods; Described elasticator is: by glutamine transaminage, curdlan, casein sodium, maltodextrin by 30 ~ 48:15 ~ 25:20 ~ 38:5 ~ 15: mass ratio mixing compositely to form; Described starch is wheaten starch or tapioca or farina etc.; Described sugar is white granulated sugar or glucose etc.; Other raw materials described are meat grain or chive silk.
The processing method that above-mentioned beautiful son burns, is characterized in that, comprise the following steps:
(1) egg liquid prepares: beat evenly for subsequent use after being shelled by egg;
(2) homogeneous preparation: elasticator is soluble in water, joins in egg liquid after dispersed with stirring is even, joins in egg liquid after other material weigh up, and stirs gently and makes it be uniformly dispersed to not having granular material;
(3) emulsifying: regulate homogenizer pressure to be that 20Mpa carries out high-pressure homogeneous to ready feed liquid;
(4) shaping: the feed liquid after being completed by homogeneous is poured in flat chassis, and thickness is about 3-5mm;
(5) toast: the product of forming is put into baking box, first with 45 DEG C of baking 20min, then toast 5min with 120 DEG C;
(6) again toast: roll after the Egg cake surface brush one deck egg white baked, again toast, condition is 120 DEG C of baking 3min;
(7) quick-frozen is cooled: cool under room temperature after being taken out by product, after cooling, product is placed in less than-25 DEG C quick freezing repositories, and quick-frozen reaches less than-18 DEG C to product center temperature; Then check and accept, pack.
Embodiment two: a kind of beautiful son burns, and is made up of the raw material of following weight ratio: fresh egg liquid 65%, edible oil 10%, water 10%, elasticator 1%, salt 1.5%, starch 2.5%, sugar 3%, other raw materials 2%; Described edible oil is soybean oil or salad oil or peanut wet goods; Described elasticator is: by glutamine transaminage, curdlan, casein sodium, maltodextrin by 30 ~ 48:15 ~ 25:20 ~ 38:5 ~ 15: mass ratio mixing compositely to form; Described starch is wheaten starch or tapioca or farina etc.; Described sugar is white granulated sugar or glucose etc.; Other raw materials described are meat grain or chive silk.
The processing method that above-mentioned beautiful son burns, is characterized in that, comprise the following steps:
(1) egg liquid prepares: beat evenly for subsequent use after being shelled by egg;
(2) homogeneous preparation: elasticator is soluble in water, joins in egg liquid after dispersed with stirring is even, joins in egg liquid after other material weigh up, and stirs gently and makes it be uniformly dispersed to not having granular material;
(3) emulsifying: regulate homogenizer pressure to be that 20Mpa carries out high-pressure homogeneous to ready feed liquid;
(4) shaping: the feed liquid after being completed by homogeneous is poured in flat chassis, and thickness is about 3-5mm;
(5) toast: the product of forming is put into baking box, first with 45 DEG C of baking 20min, then toast 5min with 120 DEG C;
(6) again toast: roll after the Egg cake surface brush one deck egg white baked, again toast, condition is 120 DEG C of baking 3min;
(7) quick-frozen is cooled: cool under room temperature after being taken out by product, after cooling, product is placed in less than-25 DEG C quick freezing repositories, and quick-frozen reaches less than-18 DEG C to product center temperature; Then check and accept, pack.
Embodiment three: a kind of beautiful son burns, and is made up of the raw material of following weight ratio: fresh egg liquid 50 ~ 70 %, edible oil 5 ~ 15%, water 10 ~ 20%, elasticator 0.2 ~ 1%, salt 1 ~ 3 %, starch 2 ~ 6%, sugar 1 ~ 4 %, other raw materials 2 ~ 5%; Described edible oil is soybean oil or salad oil or peanut wet goods; Described elasticator is: by glutamine transaminage, curdlan, casein sodium, maltodextrin by 30 ~ 48:15 ~ 25:20 ~ 38:5 ~ 15: mass ratio mixing compositely to form; Described starch is wheaten starch or tapioca or farina etc.; Described sugar is white granulated sugar or glucose etc.; Other raw materials described are meat grain or chive silk.
The processing method that above-mentioned beautiful son burns, is characterized in that, comprise the following steps:
(1) egg liquid prepares: beat evenly for subsequent use after being shelled by egg;
(2) homogeneous preparation: elasticator is soluble in water, joins in egg liquid after dispersed with stirring is even, joins in egg liquid after other material weigh up, and stirs gently and makes it be uniformly dispersed to not having granular material;
(3) emulsifying: regulate homogenizer pressure to be that 20Mpa carries out high-pressure homogeneous to ready feed liquid;
(4) shaping: the feed liquid after being completed by homogeneous is poured in flat chassis, and thickness is about 3-5mm;
(5) toast: the product of forming is put into baking box, first with 45 DEG C of baking 20min, then toast 5min with 120 DEG C;
(6) again toast: roll after the Egg cake surface brush one deck egg white baked, again toast, condition is 120 DEG C of baking 3min;
(7) quick-frozen is cooled: cool under room temperature after being taken out by product, after cooling, product is placed in less than-25 DEG C quick freezing repositories, and quick-frozen reaches less than-18 DEG C to product center temperature; Then check and accept, pack.
Claims (8)
1. a beautiful son burns, and it is characterized in that, is made up of the raw material of following weight ratio: fresh egg liquid 50 ~ 70 %, edible oil 5 ~ 15%, water 10 ~ 20%, elasticator 0.2 ~ 1%, salt 1 ~ 3 %, starch 2 ~ 6%, sugar 1 ~ 4 %, other raw materials 2 ~ 5%.
2. a kind of beautiful son according to claim 1 burns, and it is characterized in that, is made up of the raw material of following weight ratio: fresh egg liquid 65%, edible oil 10%, water 10%, elasticator 1%, salt 1.5%, starch 2.5%, sugar 3%, other raw materials 2%.
3. a kind of beautiful son according to claim 1 and 2 burns, and it is characterized in that, described edible oil is soybean oil or salad oil or peanut wet goods.
4. a kind of beautiful son according to claim 1 and 2 burns, it is characterized in that, described elasticator is: by glutamine transaminage, curdlan, casein sodium, maltodextrin by 30 ~ 48:15 ~ 25:20 ~ 38:5 ~ 15: mass ratio mixing compositely to form.
5. a kind of beautiful son according to claim 1 and 2 burns, and it is characterized in that, described starch is wheaten starch or tapioca or farina etc.
6. a kind of beautiful son according to claim 1 and 2 burns, and it is characterized in that, described sugar is white granulated sugar or glucose etc.
7. a kind of beautiful son according to claim 1 and 2 burns, and it is characterized in that, other raw materials described are meat grain or chive silk.
8., according to the processing method that a kind of beautiful son described in claim 1 ~ 7 burns, it is characterized in that, comprise the following steps:
(1) egg liquid prepares: beat evenly for subsequent use after being shelled by egg;
(2) homogeneous preparation: elasticator is soluble in water, joins in egg liquid after dispersed with stirring is even, joins in egg liquid after other material weigh up, and stirs gently and makes it be uniformly dispersed to not having granular material;
(3) emulsifying: regulate homogenizer pressure to be that 20Mpa carries out high-pressure homogeneous to ready feed liquid;
(4) shaping: the feed liquid after being completed by homogeneous is poured in flat chassis, and thickness is about 3-5mm;
(5) toast: the product of forming is put into baking box, first with 45 DEG C of baking 20min, then toast 5min with 120 DEG C;
(6) again toast: roll after the Egg cake surface brush one deck egg white baked, again toast, condition is 120 DEG C of baking 3min;
(7) quick-frozen is cooled: cool under room temperature after being taken out by product, after cooling, product is placed in less than-25 DEG C quick freezing repositories, and quick-frozen reaches less than-18 DEG C to product center temperature; Then check and accept, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410747983.5A CN104489748A (en) | 2014-12-10 | 2014-12-10 | Tamagoyaki and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410747983.5A CN104489748A (en) | 2014-12-10 | 2014-12-10 | Tamagoyaki and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104489748A true CN104489748A (en) | 2015-04-08 |
Family
ID=52931281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410747983.5A Pending CN104489748A (en) | 2014-12-10 | 2014-12-10 | Tamagoyaki and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489748A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432454A (en) * | 2019-09-01 | 2019-11-12 | 厚德食品股份有限公司 | The production method and egg liquid spreading out device that a kind of beautiful son of thick egg of Baconic's grain is burnt |
-
2014
- 2014-12-10 CN CN201410747983.5A patent/CN104489748A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432454A (en) * | 2019-09-01 | 2019-11-12 | 厚德食品股份有限公司 | The production method and egg liquid spreading out device that a kind of beautiful son of thick egg of Baconic's grain is burnt |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI516208B (en) | Method for producing instant noodle by drying process using high temperature hot air | |
| CA2810406C (en) | Instant dried noodles and method for producing the same | |
| CN103404881A (en) | Extruded composite jerky and preparation method thereof | |
| JP6396902B2 (en) | Kakiage manufacturing method | |
| US1890697A (en) | Process of manufacturing puffed cereal food | |
| US8993029B2 (en) | Instant noodles and method for producing the same | |
| KR20140054717A (en) | Manufacturing method of reformed rice for nurungji and manufacturing method of nurungji using the same | |
| KR101434115B1 (en) | Dough made of rice flour, and dumpling shell and dumpling prepared thereof | |
| RU2714250C2 (en) | Fried instant noodles | |
| CN104489748A (en) | Tamagoyaki and processing method thereof | |
| KR101534605B1 (en) | Preparing method of dried fish cakes | |
| KR101457265B1 (en) | Manufacturing method of nonglutinous rice cake for frying only | |
| KR101287338B1 (en) | Preparing method for noodle | |
| JP2006246773A (en) | Method for producing raw chinese noodle | |
| JP5993325B2 (en) | Retort food and production method thereof | |
| KR101420382B1 (en) | Manufacturing method of non-glutinous rice dumpling | |
| KR101667665B1 (en) | A rice buns using glutinous rice and -waxy corn starch and a method for preparing it | |
| CN103404882A (en) | Production method of tender vacuum dried minced meat | |
| JP2015130809A (en) | Manufacturing method of raw chinese noodle in microwave oven cooking | |
| CN104222214B (en) | A kind of for pouring into the cake embryo production method of fillings and the application of cake embryo | |
| KR101757291B1 (en) | A noodle buns using α-waxy corn starch and a method of producing it | |
| KR101702715B1 (en) | Method of manufacturing sweet potatoes noodle and the resulting sweet potatoes noodle | |
| KR101367111B1 (en) | Preparing method for noodle | |
| CN107048193B (en) | Extruded instant noodles and preparation method thereof | |
| KR20160046341A (en) | The method of scorched rice cake and rice cake prepared by this scorched |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150408 |
|
| WD01 | Invention patent application deemed withdrawn after publication |