CN105982181A - Sandwiched noodles with function of lowing cholesterol and preparation method of sandwiched noodles - Google Patents
Sandwiched noodles with function of lowing cholesterol and preparation method of sandwiched noodles Download PDFInfo
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- CN105982181A CN105982181A CN201610096130.9A CN201610096130A CN105982181A CN 105982181 A CN105982181 A CN 105982181A CN 201610096130 A CN201610096130 A CN 201610096130A CN 105982181 A CN105982181 A CN 105982181A
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- noodles
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- sandwiched
- endothelium corneum
- gigeriae galli
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 37
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 title claims abstract description 26
- 235000012000 cholesterol Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 17
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 13
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 108010068370 Glutens Proteins 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 7
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 7
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 7
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 4
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 210000003038 endothelium Anatomy 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 230000001603 reducing effect Effects 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 8
- 240000007594 Oryza sativa Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 239000004366 Glucose oxidase Substances 0.000 claims description 5
- 108010015776 Glucose oxidase Proteins 0.000 claims description 5
- 102000004882 Lipase Human genes 0.000 claims description 5
- 108090001060 Lipase Proteins 0.000 claims description 5
- 239000004367 Lipase Substances 0.000 claims description 5
- 229940116332 glucose oxidase Drugs 0.000 claims description 5
- 235000019420 glucose oxidase Nutrition 0.000 claims description 5
- 230000036541 health Effects 0.000 claims description 5
- 235000019421 lipase Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000002137 ultrasound extraction Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 206010039509 Scab Diseases 0.000 abstract description 2
- 230000005012 migration Effects 0.000 abstract description 2
- 238000013508 migration Methods 0.000 abstract description 2
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 240000008415 Lactuca sativa Species 0.000 abstract 1
- 235000003228 Lactuca sativa Nutrition 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000012528 membrane Substances 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241001529734 Ocimum Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 101710099182 S-layer protein Proteins 0.000 description 1
- 102100037204 Sal-like protein 1 Human genes 0.000 description 1
- 101710183296 Surface layer protein Proteins 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000002195 synergetic effect Effects 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
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- Noodles (AREA)
Abstract
The invention discloses sandwiched noodles with a function of lowing cholesterol. The sandwiched noodles are prepared from the following raw materials in parts by weight: 100-200 parts of plain flour, 6-12 parts of shrimps, 8-16 parts of wolfberry fruit, 20-40 parts of lettuce, 4-8 parts of walnut flower, 2-4 parts of shiitake mushroom, 5-10 parts of basil seed, 3-6 parts of pumpkin seed kernel, 1-2 parts of poria, 1-2 parts of chicken's gizzard-membrane, 1-2 parts of table salt, 3-6 parts of ultramicro protein powder, 5-10 parts of vital gluten and a proper amount of fermented juice. The liquidity of moisture in the finished sandwiched noodles is low in liquidity and distributed uniformly, and the moisture migration rate and the quality degradation degree in a refrigeration process are slowed; multiple raw materials with a function of lowing cholesterol are processed into stuffing to be added into the noodles, so that the prepared sandwiched noodles are uniform, flat and plump and do not scab and twist, the surfaces are smooth and crystal clear, the breakage, turbidity, adhesion and pulp spiting caused after the sandwiched noodles are boiled for a long time are avoided, and the sandwiched noodles are chewy, elastic, smooth, flexible and palatable, have no stiffness and have wide market prospect.
Description
Technical field
The present invention relates to health promotion noodles technical field, particularly relate to a kind of cholesterol reducing filled noodles and preparation method thereof.
Background technology
What modern study showed Endothelium Corneum Gigeriae Galli is mainly composed of protein, there is the effects such as aid digestion, the treating stranguria fossil of strengthening the spleen and nourishing the stomach, evident in efficacy to inappetence, dyspepsia, dyspepsia stagnation, abdominal distention regurgitation etc., the effective ingredient of Poria is pachyman, have antitumor, effect, Endothelium Corneum Gigeriae Galli and Poria are cheap and easy to get, curative effect is conclusive to strengthen immunity, antiviral, Sal Nitri etc., are widely used in the Chinese medicine side of entering, but deep processed product is few, and the degree of processing and utilization is low；Endothelium Corneum Gigeriae Galli and Poria deep processing are extracted effective ingredient by the present invention, provide a kind of filled noodles with nutritional health function with this.
Summary of the invention
The present invention is to make up the deficiencies in the prior art, it is provided that a kind of cholesterol reducing filled noodles and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of cholesterol reducing filled noodles, is made up of the raw material of following weight parts:
Plain flour 100-200, Shrimps 6-12, Fructus Lycii 8-16, Caulis et Folium Lactucae Sativae 20-40, walnut flower 4-8, Lentinus Edodes 2-4, basil seed 5-10, pumpkin seed 3-6, Poria 1-2, Endothelium Corneum Gigeriae Galli 1-2, Sal 1-2, ultra micro egg albumen powder 3-6, gluten meal 5-10, fermented glutinous rice juice are appropriate.
A kind of described cholesterol reducing filled noodles preparation method, comprises the following steps:
(1) destemming clean, the fresh Caulis et Folium Lactucae Sativae of Shrimps roguing is clean, Fructus Lycii and walnut flower roguing are cleaned, Lentinus Edodes bubbles open clean, all mixing, add 6-8 times of water making beating, boiling with soft fire 20-30 minute, defibrination 3-4 minute after cooling, add pan feeding weight 0.1-0.2% maceraring enzyme, enzymolysis 1-2 hour at 40-50 DEG C, filter after enzyme denaturing, it is 30-40% that filter vacuum is concentrated into water content, obtains dried shrimps beans；
(2) basil seed, pumpkin seed warm water soaking being picked miscellaneous after 4-5 hour to clean, little fire is fried to ripe perfume (or spice), micronizing after cooling, obtains powder；Poria powder being broken to 60-80 mesh, mixs homogeneously with 45-50 times of distilled water, by ultrasonic extraction 20-30 minute at 60-70 DEG C, cooled and filtered, filtrate is spray-dried, obtains pachyman；
(3) health product Endothelium Corneum Gigeriae Galli is mixed in feeding drum-type frying machine with 38-42 times of sand, cooling is taken out after the parch 100-120 second under parch temperature 210-215 DEG C, speed 45-50r/min that stir-fries, sift out Endothelium Corneum Gigeriae Galli, it is crushed to 60-80 mesh, pour 25-30 times of distilled water into, reflux, extract, 2-2.5 hour at temperature 80-85 DEG C, cooled and filtered, filtrate lyophilization, obtains Endothelium Corneum Gigeriae Galli albumen；
(4) by Plain flour, Sal, ultra micro egg albumen powder, gluten meal mix homogeneously, add 40-50mg/kg glucoseoxidase and 60-70mg/kg lipase, send into vacuum dough mixing machine, pour the wine juice after the 36 hours fermented glutinous rice that ferments filters into and reach 35-37% to dough moisture, low speed 80-85r/min stirs 1 minute, starting vacuum pump, under vacuum 0.06MPa, high speed 120-125r/min stirs 3 minutes stirring at low speed 4 minutes again；
(5) the above-mentioned dough being stirred is proofed 50-60 minute in temperature 30-35 DEG C, relative humidity 80-85% proofing box, obtain fabric；By above-mentioned dried shrimps beans, powder, pachyman, Endothelium Corneum Gigeriae Galli albumen mixing and stirring, obtain stuffing material；
(6) above-mentioned fabric, stuffing material are put into extruding in band Noodle with fillings machine and be pasted into strip, in extrusion process, stuffing material is injected into noodles center, noodle diameter 2-3mm, the filling footpath 1-1.5mm made, cutting splicing obtains noodles, dry 6-7 hour under constant temperature 40-50 DEG C, constant humidity 75-80% environment, under constant temperature 20-25 DEG C, constant humidity 30-40% environment, stand 1 angel's noodles water balance again in 12-14%, quantitative package, obtain finished product.
Compared with prior art, the invention have the advantage that
After present invention machinery parch Endothelium Corneum Gigeriae Galli, uniform color, quality be crisp, foaming is heaved uniformly, parching to brown carbonization ratio is extremely low, content of soluble protein significantly improves, protein in Endothelium Corneum Gigeriae Galli is effectively extracted by hot water return extraction process, going out the content of pachyman by ultrasonic extraction in the hot water more than extract at room temperature, both can promote human body rapid digestion；Leaching juice with fermented glutinous rice replaces water can be obviously improved the quality of noodles, has delayed bacteria breed in noodles thus has extended the shelf life；Adding glucoseoxidase and lipase Synergistic, lipase increases muscle and brightens, stability when increasing dough excessive fermentation, and glucoseoxidase makes sulfydryl in mucedin be oxidized to disulfide bond, strengthens networked dough structure, improves dough stability and crumpling resistance；Appropriateness vacuum dough-making powder can improve dough viscoelasticity, increase polymerization of protein degree in dough, promoting moisture and the interaction of mucedin, reduce hydrone mobility in dough, beneficially structure of dough formation, dough internal structure densification, surface layer protein more continuously are evenly distributed unanimously；Extruding gelatinizing molding makes noodles have good globality, plasticity, malleable, boiling fastness；Finished product noodles internal moisture mobility is low, be more evenly distributed, in cold storage procedure, rate of water migration and quality deterioration degree are the most slack-off, the multiple Raw material processing with cholesterol reducing effect becomes filling to add noodles center to, the filled noodles made is the fullest, without the distortion that scabs, smooth surface, glittering and translucent, boil for a long time constantly, the most muddy drip, adhesion, do not tell slurry, mouthfeel is rich in chewy, bullet lubrication is refreshing, moisten agreeable to the taste without stiff feel, continuous softness, has wide market prospect.
Detailed description of the invention
A kind of cholesterol reducing filled noodles, is made up of the raw material of following weight (jin):
Plain flour 100, Shrimps 6, Fructus Lycii 8, Caulis et Folium Lactucae Sativae 20, walnut flower 4, Lentinus Edodes 2, basil seed 5, pumpkin seed 3, Poria 1, Endothelium Corneum Gigeriae Galli 1, Sal 1, ultra micro egg albumen powder 3, gluten meal 5, fermented glutinous rice juice are appropriate.
A kind of described cholesterol reducing filled noodles preparation method, comprises the following steps:
(1) destemming clean, the fresh Caulis et Folium Lactucae Sativae of Shrimps roguing is clean, Fructus Lycii and walnut flower roguing are cleaned, Lentinus Edodes bubbles open clean, all mixing, add 6 times of water making beating, boiling with soft fire 20 minutes, defibrination 3 minutes after cooling, add pan feeding and weigh 0.1% maceraring enzyme, enzymolysis 1 hour at 40 DEG C, filter after enzyme denaturing, it is 30% that filter vacuum is concentrated into water content, obtains dried shrimps beans；
(2) basil seed, pumpkin seed warm water soaking being picked miscellaneous after 4 hours to clean, little fire is fried to ripe perfume (or spice), micronizing after cooling, obtains powder；Poria powder being broken to 60 mesh, mixs homogeneously with 45 times of distilled water, use ultrasonic extraction 20 minutes at 60 DEG C, cooled and filtered, filtrate is spray-dried, obtains pachyman；
(3) health product Endothelium Corneum Gigeriae Galli and 38 times of sand mixing are sent in drum-type frying machine, under parch temperature 210 DEG C, speed 45r/min that stir-fries, parch took out cooling after 100 seconds, sift out Endothelium Corneum Gigeriae Galli, it is crushed to 60 mesh, pour 25 times of distilled water into, reflux, extract, 2 hours, cooled and filtered at temperature 80 DEG C, filtrate lyophilization, obtains Endothelium Corneum Gigeriae Galli albumen；
(4) by Plain flour, Sal, ultra micro egg albumen powder, gluten meal mix homogeneously, add 40mg/kg glucoseoxidase and 60mg/kg lipase, send into vacuum dough mixing machine, pour the wine juice after the 36 hours fermented glutinous rice that ferments filters into and reach 35% to dough moisture, low speed 80r/min stirs 1 minute, starting vacuum pump, under vacuum 0.06MPa, high speed 120r/min stirs 3 minutes stirring at low speed 4 minutes again；
(5) the above-mentioned dough being stirred is proofed 50 minutes in temperature 30 DEG C, relative humidity 80% proofing box, obtain fabric；By above-mentioned dried shrimps beans, powder, pachyman, Endothelium Corneum Gigeriae Galli albumen mixing and stirring, obtain stuffing material；
(6) above-mentioned fabric, stuffing material are put into extruding in band Noodle with fillings machine and be pasted into strip, in extrusion process, stuffing material is injected into noodles center, noodle diameter 2mm, the filling footpath 1mm made, cutting splicing obtains noodles, dry 6 hours under constant temperature 40 DEG C, constant humidity 75% environment, 1 angel's noodles water balance is stood again 12% under constant temperature 20 DEG C, constant humidity 30% environment, quantitative package, obtain finished product.
Claims (2)
1. a cholesterol reducing filled noodles, it is characterised in that be made up of the raw material of following weight parts:
Plain flour 100-200, Shrimps 6-12, Fructus Lycii 8-16, Caulis et Folium Lactucae Sativae 20-40, walnut flower 4-8, Lentinus Edodes 2-4, basil seed 5-10, pumpkin seed 3-6, Poria 1-2, Endothelium Corneum Gigeriae Galli 1-2, Sal 1-2, ultra micro egg albumen powder 3-6, gluten meal 5-10, fermented glutinous rice juice are appropriate.
2. a cholesterol reducing filled noodles preparation method as claimed in claim 1, it is characterised in that comprise the following steps:
(1) destemming clean, the fresh Caulis et Folium Lactucae Sativae of Shrimps roguing is clean, Fructus Lycii and walnut flower roguing are cleaned, Lentinus Edodes bubbles open clean, all mixing, add 6-8 times of water making beating, boiling with soft fire 20-30 minute, defibrination 3-4 minute after cooling, add pan feeding weight 0.1-0.2% maceraring enzyme, enzymolysis 1-2 hour at 40-50 DEG C, filter after enzyme denaturing, it is 30-40% that filter vacuum is concentrated into water content, obtains dried shrimps beans；
(2) basil seed, pumpkin seed warm water soaking being picked miscellaneous after 4-5 hour to clean, little fire is fried to ripe perfume (or spice), micronizing after cooling, obtains powder；Poria powder being broken to 60-80 mesh, mixs homogeneously with 45-50 times of distilled water, by ultrasonic extraction 20-30 minute at 60-70 DEG C, cooled and filtered, filtrate is spray-dried, obtains pachyman；
(3) health product Endothelium Corneum Gigeriae Galli is mixed in feeding drum-type frying machine with 38-42 times of sand, cooling is taken out after the parch 100-120 second under parch temperature 210-215 DEG C, speed 45-50r/min that stir-fries, sift out Endothelium Corneum Gigeriae Galli, it is crushed to 60-80 mesh, pour 25-30 times of distilled water into, reflux, extract, 2-2.5 hour at temperature 80-85 DEG C, cooled and filtered, filtrate lyophilization, obtains Endothelium Corneum Gigeriae Galli albumen；
(4) by Plain flour, Sal, ultra micro egg albumen powder, gluten meal mix homogeneously, add 40-50mg/kg glucoseoxidase and 60-70mg/kg lipase, send into vacuum dough mixing machine, pour the wine juice after the 36 hours fermented glutinous rice that ferments filters into and reach 35-37% to dough moisture, low speed 80-85r/min stirs 1 minute, starting vacuum pump, under vacuum 0.06MPa, high speed 120-125r/min stirs 3 minutes stirring at low speed 4 minutes again；
(5) the above-mentioned dough being stirred is proofed 50-60 minute in temperature 30-35 DEG C, relative humidity 80-85% proofing box, obtain fabric；By above-mentioned dried shrimps beans, powder, pachyman, Endothelium Corneum Gigeriae Galli albumen mixing and stirring, obtain stuffing material；
(6) above-mentioned fabric, stuffing material are put into extruding in band Noodle with fillings machine and be pasted into strip, in extrusion process, stuffing material is injected into noodles center, noodle diameter 2-3mm, the filling footpath 1-1.5mm made, cutting splicing obtains noodles, dry 6-7 hour under constant temperature 40-50 DEG C, constant humidity 75-80% environment, under constant temperature 20-25 DEG C, constant humidity 30-40% environment, stand 1 angel's noodles water balance again in 12-14%, quantitative package, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610096130.9A CN105982181A (en) | 2016-02-23 | 2016-02-23 | Sandwiched noodles with function of lowing cholesterol and preparation method of sandwiched noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610096130.9A CN105982181A (en) | 2016-02-23 | 2016-02-23 | Sandwiched noodles with function of lowing cholesterol and preparation method of sandwiched noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982181A true CN105982181A (en) | 2016-10-05 |
Family
ID=57040197
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610096130.9A Withdrawn CN105982181A (en) | 2016-02-23 | 2016-02-23 | Sandwiched noodles with function of lowing cholesterol and preparation method of sandwiched noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105982181A (en) |
-
2016
- 2016-02-23 CN CN201610096130.9A patent/CN105982181A/en not_active Withdrawn
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Application publication date: 20161005 |
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