CN105410660A - Non-fried pumpkin-taro instant noodle - Google Patents

Non-fried pumpkin-taro instant noodle Download PDF

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Publication number
CN105410660A
CN105410660A CN201510841480.9A CN201510841480A CN105410660A CN 105410660 A CN105410660 A CN 105410660A CN 201510841480 A CN201510841480 A CN 201510841480A CN 105410660 A CN105410660 A CN 105410660A
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non
fried
step
noodles
black fungus
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CN201510841480.9A
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Chinese (zh)
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张�杰
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成都德善能科技有限公司
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Publication of CN105410660A publication Critical patent/CN105410660A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses non-fried pumpkin-taro instant noodle and belongs to the field of instant noodles. The non-fried pumpkin-taro instant noodle disclosed by the invention comprises a non-fried noodle cake and powdered ingredients; the non-fried noodle cake comprises the following raw materials: 28.4%-34.4% of wheat flour, 32.7%-42.7% of eggs, 8.1%-12.1% of stock solution of prunella spike extract , 3.3%-43% of pumpkins, 2.6%-3.6% of amorphophallus konjac, 4.1%-4.7% hawthorn fruits, 6.0%-6.6% of black fungus-dried persimmon granules, 2.0%-2.4% of bitter bile of pig and 0.8%-1.2% of additives; the additives comprise the following ingredients: 40%-48% of albumin, 34%-38% of alcohol-soluble protein and 18%-22% of glutenin. The non-fried pumpkin-taro instant noodle disclosed by the invention has the characteristics of relatively good taste, flavor and color; moreover, the non-fried pumpkin-taro instant noodle is also low in energy consumption.

Description

A kind of non-fried pumpkin konjak instant noodles

Technical field

The present invention relates to a kind of instant noodles, particularly a kind of non-fried pumpkin konjak instant noodles.

Background technology

Instant noodles are current second largest industrialization staple foods, are only second to bread consumption figure.The instant noodles annual production of China, more than 41,000,000,000 bags, is the first in the world production and marketing state.Instant noodles in the market can be divided into fried instant noodle and non-fried instant noodle according to drying process.Fried instant noodle rate of drying is fast, and gelatinization degree is high, internal porous, and therefore rehydration is good.But because product contains a large amount of greases, therefore preserve shorter, and human body take in too much grease, has negative effect to nutrient health.In addition, when 135 DEG C of high temperature are fried, instant noodles face block nutritional labeling partial loss, and the material that easily generation acrylamide etc. are harmful in frying course.Face block is when edible, and the muddy soup of the easily broken bar of noodles, mouthfeel are poor.Along with the requirement of consumer to " nutrition, safety, the health " of food in nearly 2 years is more and more higher, the demand pursuing low fat healthy food is increasingly strong.So a lot of producer is all actively devoted to the manufacture and exploit of non-fried instant noodle.

The production technology of non-fried instant noodle is substantially substantially identical with fried instant noodle, and the main distinction is that non-fried instant noodle mainly adopts hot-air drying technology to be prepared from.Fried owing to not needing, therefore fat content is only 1/4 of fried instant noodle, heat than with amount fried instant noodle low go out about 100 kilocalories.But compared with fried drying process, it is higher that hot-air drying technology also exists energy consumption for drying, mouthfeel after the cake rehydration of face (such as, slippage and viscoplasticity etc.) can be deteriorated further, and taste and color and luster are also poor.These defects all seriously govern the development of non-fried instant noodle.

Summary of the invention

Goal of the invention of the present invention is: for above-mentioned Problems existing, provides a kind of mouthfeel, taste and color and luster all good, and the preparation method of the low non-fried noodles of energy consumption.

The technical solution used in the present invention is as follows:

A kind of non-fried pumpkin konjak instant noodles of the present invention, comprise non-fried noodles cake and powder, described non-fried noodles cake comprises 28.4% ~ 34.4% wheat flour, 32.7% ~ 42.7% egg, 8.1% ~ 12.1% selfheal extracts stoste, 3.3% ~ 4.3% pumpkin, 2.6% ~ 3.6% konjaku, 4.1% ~ 4.7% hawthorn, 6.0% ~ 6.6% black fungus dried persimmon particle, 2.0% ~ 2.4% pig bitter bile and 0.8% ~ 1.2% additive, described additive comprises 40% ~ 48% albumin, 34% ~ 38% alcohol soluble protein and 18% ~ 22% glutenin.

Owing to have employed technique scheme, gluten exclusively in wheat flour has glutinous, flexible material, and glutinous, the elasticity of gluten are given by alcohol soluble protein and glutenin respectively, and the size of its viscoelasticity depends on the ratio of alcohol soluble protein and glutenin; Add albumin, alcohol soluble protein and glutenin can not only improve the muscle of non-fried instant noodle face cake, also ensure that brew time can not be long, decrease production time and energy consumption, reduce production cost.

Selfheal is extracted stoste and contains the organic acid such as the glycoside materials such as triterpenoid saponin, rutin sophorin, Hyperoside and ursolic acid, caffeic acid, free oleanolic acid; Hua Suizhong, containing the organic matter such as anthocyanin, d-camphor, d-fenchone of delphinidin, Cyanidin, has medical value widely in Cardiovarscular.Black fungus contains vitamin K, can reduce blood clotting, and the generation of prevention DVT, has the effect preventing and treating atherosclerotic and coronary heart disease; Colloid in black fungus can put together the dust remained in digestion, impurity absorption to excrete, thus plays the effect that intestines are washed in clearing stomach, and persimmon contributes to reducing blood pressure, softening blood vessel, increase coronary flow, and energy anti inflammatory blood quickening, improve cardiovascular function.In bile, main component is bile acids, BILE PIGMENTS, mucoprotein, lipid and inorganic matter etc., and have chenodesoxycholic acid, 3a-hydroxyl-6-oxygen-5 α-cholanic acid and lithocholic acid in bile acid, they are almost completely combined with glycine and exist.Another containing hyocholic acid and hyodesoxycholic acid.Pig's bile, mainly containing hyodesoxycholic acid, still contains deoxycholic aicd and several amino acids.Pumpkin, konjaku and hawthorn all have good blood pressure reduction effect, add the blood pressure lowering effect that these compositions can play in noodles.

A kind of non-fried pumpkin konjak instant noodles of the present invention, described non-fried noodles cake comprises 31.4% wheat flour, 37.7% egg, 10.1% selfheal extracts stoste, 3.8% pumpkin, 3.1% konjaku, 4.4% hawthorn, 6.3% black fungus dried persimmon particle, 2.2% pig bitter bile and 1.0% additive, described additive comprises 44% albumin, 36% alcohol soluble protein and 20% glutenin.

Owing to have employed technique scheme, aforementioned proportion is optimal proportion.

A kind of non-fried pumpkin konjak instant noodles of the present invention, the concentration that described selfheal extracts stoste is 63%, and the diameter of described black fungus dried persimmon particle is 0.2 ~ 0.5mm.

Owing to have employed technique scheme, the concentration that selfheal extracts stoste is optimum concentration, can not cause bad reaction; The size of black fungus dried persimmon particle is that 0.2 ~ 0.5mm can obtain good mouthfeel.

A kind of non-fried pumpkin konjak instant noodles of the present invention, described powder comprises 98% flavoring and 2% and increases taste additive, described increasing taste additive comprises 45% ~ 47.6% soybean lecithin, 3.1% ~ 4.1% monoglyceride, 13.5% ~ 13.9% guar gum, 22.6% ~ 23.2% sodium alginate and 13.2% ~ 13.8% sucrose fatty ester.

Owing to have employed technique scheme, fried instant noodle, can form a lot of aperture through fried transpiring moisture on noodles, and these apertures, in the water being soaked with flavoring, are just easy to soup juice to absorb, and the face cake of making can rehydration at short notice; But fried-free instant noodle's rehydration character is poor, on rehydration time, slightly puckery in mouthfeel, taste additive is increased by adding in powder, the rehydration of non-fried instant noodle can be improved, increase the smooth degree of noodles, the elasticity of noodles, chewiness, suppleness are all improved.

A kind of non-fried pumpkin konjak instant noodles of the present invention, described increasing taste additive comprises 46.3% soybean lecithin, 3.6% monoglyceride, 13.7% guar gum, 22.9% sodium alginate and 13.5% sucrose fatty ester.

Owing to have employed technique scheme, aforementioned proportion is optimal proportion.

A kind of non-fried pumpkin konjak instant noodles of the present invention, comprises the following steps and is prepared from:

Step one: proportionally take wheat flour, egg, selfheal extracts stoste, pumpkin, konjaku, hawthorn, black fungus dried persimmon particle, pig bitter bile, albumin, alcohol soluble protein and glutenin as raw material, according to raw material: raw material mixes with distilled water than 1:0.32 by water quality, keep 38 DEG C by mixer under the rotating speed of 2300r/min, stir 15min;

Step 2: keep 38 DEG C of standing slaking 10min, by tablet press machine calendering speed be 30m/min, calendering number of channels be under the condition in 8 roads, dough is pressed into dough sheet;

Step 3: will dough sheet be pressed into, being longitudinally cut into length is 22cm, is transversely cut into the noodles that width is 2mm, noodles are put into steamer, decatize 20min under the condition of 100 DEG C;

Step 4: the noodles cooked are put into infrared radiation heating dewater unit is 0.9 in vacuum, and infrared wavelength is dewater after 5min under the condition of 9.3 μm, and in vacuum 0.7, infrared wavelength is the 23min that dewaters under the condition of 5.0 μm.

Owing to have employed technique scheme, adopt infrared radiation heating dehydration, can not only rate of water loss be improved, reduce the production time, meanwhile, first stage condition of high vacuum degree, can slough rapidly the water on noodles surface under the condition of 9.3 μm, make noodles appearance drying and moulding, and the moisture of noodles inside still exists, through second stage comparatively rough vacuum, more slowly dewater under the condition of 5.0 μm, the moisture of inside is sloughed, because the first stage is by noodles drying and moulding, in the process of second stage dehydration, noodles internal moisture is sloughed thus is formed cavernous structure, the aperture formed with fried dehydration is suitable, these cavernous structures are in the water being soaked with flavoring, soup juice is just easy to absorb, the face cake of making can rehydration at short notice, the rehydration of increase face cake and mouthfeel, make non-fried instant noodle insolently than fried instant noodle more healthy with fried instant noodle on taste.

A kind of non-fried pumpkin konjak instant noodles of the present invention, the preparation method that described selfheal extracts stoste comprises the following steps:

Step one: take 1 portion of selfheal, dry after cleaning;

Step 2: with soaked in absolute ethyl alcohol 1 ~ 2day after pulverizing;

Step 3: pour in apparatus,Soxhlet's by the system in step 2, adds hot reflux 5 ~ 6h;

Step 4: filter while hot, obtains selfheal after getting the ethanol that filtrate removes in solution in Rotary Evaporators and extracts stoste.

A kind of non-fried pumpkin konjak instant noodles of the present invention, the preparation method of described black fungus dried persimmon particle comprises the following steps:

Step one: choose fresh black fungus high temperature stew boil to molten condition; Choose that fruit shape is large, shape neat, fruit top be slightly smooth, the persimmon of moderate without contriction, moisture in few core, according to black fungus: the mass ratio of persimmon is that 1:0.5 takes persimmon, remove the peel, ban, persimmon is broken into pulpous state;

Step 2: mixed with the black fungus of molten by the persimmon of pulpous state, naturally cools, obtains colloidal solid under the condition of sterile vacuum;

Step 3: colloidal solid is ground to the particle that particle diameter is 0.2 ~ 0.5mm, obtains black fungus dried persimmon particle.

In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:

1, increase rehydration and the mouthfeel of face cake, make non-fried instant noodle insolently more healthy than fried instant noodle with fried instant noodle on taste.

2, improve the formula of face cake and powder, improve the rehydration of non-fried instant noodle, increase the smooth degree of noodles, the elasticity of noodles, chewiness, suppleness are all improved.

3, in noodles, add multiple beneficial composition, clearing stomach can be played and wash intestines, anti inflammatory blood quickening, prevention DVT, the effect reduced blood pressure.

Detailed description of the invention

The present invention is described in detail below.

In order to make the object of invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.

Embodiment 1

A kind of non-fried pumpkin konjak instant noodles, comprise non-fried noodles cake and powder, non-fried noodles cake comprises 28.4% wheat flour, 42.7% egg, 8.1% selfheal extracts stoste, 3.3% pumpkin, 3.6% konjaku, 4.1% hawthorn, 6.6% black fungus dried persimmon particle, 2.0% pig bitter bile and 1.2% additive, additive comprises 40% albumin, 38% alcohol soluble protein and 22% glutenin; The concentration that selfheal extracts stoste is 63%, and the diameter of described black fungus dried persimmon particle is 0.2mm.

Powder comprises 98% flavoring and 2% and increases taste additive, increases taste additive and comprises 45% soybean lecithin, 4.1% monoglyceride, 13.9% guar gum, 23.2% sodium alginate and 13.8% sucrose fatty ester.

The preparation method that selfheal extracts stoste comprises the following steps:

Step one: take 1 portion of selfheal, dry after cleaning;

Step 2: use soaked in absolute ethyl alcohol 1day after pulverizing;

Step 3: pour in apparatus,Soxhlet's by the system in step 2, adds hot reflux 5h;

Step 4: filter while hot, obtains selfheal after getting the ethanol that filtrate removes in solution in Rotary Evaporators and extracts stoste.

The preparation method of black fungus dried persimmon particle comprises the following steps:

Step one: choose fresh black fungus high temperature stew boil to molten condition; Choose that fruit shape is large, shape neat, fruit top be slightly smooth, the persimmon of moderate without contriction, moisture in few core, according to black fungus: the mass ratio of persimmon is that 1:0.5 takes persimmon, remove the peel, ban, persimmon is broken into pulpous state;

Step 2: mixed with the black fungus of molten by the persimmon of pulpous state, naturally cools, obtains colloidal solid under the condition of sterile vacuum;

Step 3: colloidal solid is ground to the particle that particle diameter is 0.2mm, obtains black fungus dried persimmon particle.

Embodiment 2

A kind of non-fried pumpkin konjak instant noodles, comprise non-fried noodles cake and powder, non-fried noodles cake comprises 34.4% wheat flour, 32.7% egg, 12.1% selfheal extracts stoste, 4.3% pumpkin, 2.6% konjaku, 4.7% hawthorn, 6.0% black fungus dried persimmon particle, 2.4% pig bitter bile and 0.8% additive, additive comprises 48% albumin, 34% alcohol soluble protein and 18% glutenin; The concentration that selfheal extracts stoste is 63%, and the diameter of black fungus dried persimmon particle is 0.5mm.

Powder comprises 98% flavoring and 2% and increases taste additive, increases taste additive and comprises 47.6% soybean lecithin, 3.1% monoglyceride, 13.5% guar gum, 22.6% sodium alginate and 13.2% sucrose fatty ester.

The preparation method that selfheal extracts stoste comprises the following steps:

Step one: take 1 portion of selfheal, dry after cleaning;

Step 2: use soaked in absolute ethyl alcohol 2day after pulverizing;

Step 3: pour in apparatus,Soxhlet's by the system in step 2, adds hot reflux 6h;

Step 4: filter while hot, obtains selfheal after getting the ethanol that filtrate removes in solution in Rotary Evaporators and extracts stoste.

The preparation method of black fungus dried persimmon particle comprises the following steps:

Step one: choose fresh black fungus high temperature stew boil to molten condition; Choose that fruit shape is large, shape neat, fruit top be slightly smooth, the persimmon of moderate without contriction, moisture in few core, according to black fungus: the mass ratio of persimmon is that 1:0.5 takes persimmon, remove the peel, ban, persimmon is broken into pulpous state;

Step 2: mixed with the black fungus of molten by the persimmon of pulpous state, naturally cools, obtains colloidal solid under the condition of sterile vacuum;

Step 3: colloidal solid is ground to the particle that particle diameter is 0.5mm, obtains black fungus dried persimmon particle.

Embodiment 3

A kind of non-fried pumpkin konjak instant noodles, comprise non-fried noodles cake and powder, non-fried noodles cake comprises 31.4% wheat flour, 37.7% egg, 10.1% selfheal extracts stoste, 3.8% pumpkin, 3.1% konjaku, 4.4% hawthorn, 6.3% black fungus dried persimmon particle, 2.2% pig bitter bile and 1.0% additive, additive comprises 44% albumin, 36% alcohol soluble protein and 20% glutenin; The concentration that selfheal extracts stoste is 63%, and the diameter of black fungus dried persimmon particle is 0.4mm.

Powder comprises 98% flavoring and 2% and increases taste additive, increases taste additive and comprises 46.3% soybean lecithin, 3.6% monoglyceride, 13.7% guar gum, 22.9% sodium alginate and 13.5% sucrose fatty ester.

The preparation method that selfheal extracts stoste comprises the following steps:

Step one: take 1 portion of selfheal, dry after cleaning;

Step 2: use soaked in absolute ethyl alcohol 1.5day after pulverizing;

Step 3: pour in apparatus,Soxhlet's by the system in step 2, adds hot reflux 5.5h;

Step 4: filter while hot, obtains selfheal after getting the ethanol that filtrate removes in solution in Rotary Evaporators and extracts stoste.

The preparation method of black fungus dried persimmon particle comprises the following steps:

Step one: choose fresh black fungus high temperature stew boil to molten condition; Choose that fruit shape is large, shape neat, fruit top be slightly smooth, the persimmon of moderate without contriction, moisture in few core, according to black fungus: the mass ratio of persimmon is that 1:0.5 takes persimmon, remove the peel, ban, persimmon is broken into pulpous state;

Step 2: mixed with the black fungus of molten by the persimmon of pulpous state, naturally cools, obtains colloidal solid under the condition of sterile vacuum;

Step 3: colloidal solid is ground to the particle that particle diameter is 0.4mm, obtains black fungus dried persimmon particle.

Embodiment 4

A kind of non-fried pumpkin konjak instant noodles, comprises the following steps and is prepared from:

Step one: proportionally take wheat flour, egg, selfheal extracts stoste, pumpkin, konjaku, hawthorn, black fungus dried persimmon particle, pig bitter bile, albumin, alcohol soluble protein and glutenin as raw material, according to raw material: raw material mixes with distilled water than 1:0.32 by water quality, keep 38 DEG C by mixer under the rotating speed of 2300r/min, stir 15min;

Step 2: keep 38 DEG C of standing slaking 10min, by tablet press machine calendering speed be 30m/min, calendering number of channels be under the condition in 8 roads, dough is pressed into dough sheet;

Step 3: will dough sheet be pressed into, being longitudinally cut into length is 22cm, is transversely cut into the noodles that width is 2mm, noodles are put into steamer, decatize 20min under the condition of 100 DEG C;

Step 4: the noodles cooked are put into infrared radiation heating dewater unit is 0.9 in vacuum, and infrared wavelength is dewater after 5min under the condition of 9.3 μm, and in vacuum 0.7, infrared wavelength is the 23min that dewaters under the condition of 5.0 μm.

The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.

Claims (8)

1. a non-fried pumpkin konjak instant noodles, it is characterized in that: comprise non-fried noodles cake and powder, described non-fried noodles cake comprises 28.4% ~ 34.4% wheat flour, 32.7% ~ 42.7% egg, 8.1% ~ 12.1% selfheal extracts stoste, 3.3% ~ 4.3% pumpkin, 2.6% ~ 3.6% konjaku, 4.1% ~ 4.7% hawthorn, 6.0% ~ 6.6% black fungus dried persimmon particle, 2.0% ~ 2.4% pig bitter bile and 0.8% ~ 1.2% additive, described additive comprises 40% ~ 48% albumin, 34% ~ 38% alcohol soluble protein and 18% ~ 22% glutenin.
2. a kind of non-fried pumpkin konjak instant noodles as claimed in claim 1, it is characterized in that: described non-fried noodles cake comprises 31.4% wheat flour, 37.7% egg, 10.1% selfheal extracts stoste, 3.8% pumpkin, 3.1% konjaku, 4.4% hawthorn, 6.3% black fungus dried persimmon particle, 2.2% pig bitter bile and 1.0% additive, described additive comprises 44% albumin, 36% alcohol soluble protein and 20% glutenin.
3. a kind of non-fried pumpkin konjak instant noodles as claimed in claim 1 or 2, is characterized in that: the concentration that described selfheal extracts stoste is 63%, and the diameter of described black fungus dried persimmon particle is 0.2 ~ 0.5mm.
4. a kind of non-fried pumpkin konjak instant noodles as claimed in claim 3, it is characterized in that: described powder comprises 98% flavoring and 2% and increases taste additive, described increasing taste additive comprises 45% ~ 47.6% soybean lecithin, 3.1% ~ 4.1% monoglyceride, 13.5% ~ 13.9% guar gum, 22.6% ~ 23.2% sodium alginate and 13.2% ~ 13.8% sucrose fatty ester.
5. a kind of non-fried pumpkin konjak instant noodles as claimed in claim 4, is characterized in that: described increasing taste additive comprises 46.3% soybean lecithin, 3.6% monoglyceride, 13.7% guar gum, 22.9% sodium alginate and 13.5% sucrose fatty ester.
6. a kind of non-fried pumpkin konjak instant noodles as described in claim 1 or 2 or 4 or 5, is characterized in that comprising the following steps and is prepared from:
Step one: proportionally take wheat flour, egg, selfheal extracts stoste, pumpkin, konjaku, hawthorn, black fungus dried persimmon particle, pig bitter bile, albumin, alcohol soluble protein and glutenin as raw material, according to raw material: raw material mixes with distilled water than 1:0.32 by water quality, keep 38 DEG C by mixer under the rotating speed of 2300r/min, stir 15min;
Step 2: keep 38 DEG C of standing slaking 10min, by tablet press machine calendering speed be 30m/min, calendering number of channels be under the condition in 8 roads, dough is pressed into dough sheet;
Step 3: will dough sheet be pressed into, being longitudinally cut into length is 22cm, is transversely cut into the noodles that width is 2mm, noodles are put into steamer, decatize 20min under the condition of 100 DEG C;
Step 4: the noodles cooked are put into infrared radiation heating dewater unit is 0.9 in vacuum, and infrared wavelength is dewater after 5min under the condition of 9.3 μm, and in vacuum 0.7, infrared wavelength is the 23min that dewaters under the condition of 5.0 μm.
7. a kind of non-fried pumpkin konjak instant noodles as claimed in claim 6, is characterized in that the preparation method of described selfheal extraction stoste comprises the following steps:
Step one: take 1 portion of selfheal, dry after cleaning;
Step 2: with soaked in absolute ethyl alcohol 1 ~ 2day after pulverizing;
Step 3: pour in apparatus,Soxhlet's by the system in step 2, adds hot reflux 5 ~ 6h;
Step 4: filter while hot, obtains selfheal after getting the ethanol that filtrate removes in solution in Rotary Evaporators and extracts stoste.
8. a kind of non-fried pumpkin konjak instant noodles as claimed in claim 7, is characterized in that the preparation method of described black fungus dried persimmon particle comprises the following steps:
Step one: choose fresh black fungus high temperature stew boil to molten condition; Choose that fruit shape is large, shape neat, fruit top be slightly smooth, the persimmon of moderate without contriction, moisture in few core, according to black fungus: the mass ratio of persimmon is that 1:0.5 takes persimmon, remove the peel, ban, persimmon is broken into pulpous state;
Step 2: mixed with the black fungus of molten by the persimmon of pulpous state, naturally cools, obtains colloidal solid under the condition of sterile vacuum;
Step 3: colloidal solid is ground to the particle that particle diameter is 0.2 ~ 0.5mm, obtains black fungus dried persimmon particle.
CN201510841480.9A 2015-11-28 2015-11-28 Non-fried pumpkin-taro instant noodle CN105410660A (en)

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Publication number Priority date Publication date Assignee Title
CN106578924A (en) * 2016-11-18 2017-04-26 成都锦汇科技有限公司 Non-oil-fried instant hollow noodles and preparation method thereof
CN106616332A (en) * 2016-12-28 2017-05-10 四川光友薯业有限公司 Non-fried self-cooked instant noodles and preparation method thereof

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CN1069629A (en) * 1991-08-27 1993-03-10 段民生 A making method of kangfu noodle
CN102246922A (en) * 2011-06-21 2011-11-23 湖北富程魔芋产业发展有限公司 Non-fried coix seed instant noodles and processing method thereof
CN103719724A (en) * 2013-12-18 2014-04-16 湖南南洞庭野生植物面业科技开发有限公司 Nutritional white gourd noodles and preparation method thereof

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106578924A (en) * 2016-11-18 2017-04-26 成都锦汇科技有限公司 Non-oil-fried instant hollow noodles and preparation method thereof
CN106616332A (en) * 2016-12-28 2017-05-10 四川光友薯业有限公司 Non-fried self-cooked instant noodles and preparation method thereof

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