CN105995514A - Rapeseed oil fine dried noodles and preparation technology thereof - Google Patents

Rapeseed oil fine dried noodles and preparation technology thereof Download PDF

Info

Publication number
CN105995514A
CN105995514A CN201610457510.0A CN201610457510A CN105995514A CN 105995514 A CN105995514 A CN 105995514A CN 201610457510 A CN201610457510 A CN 201610457510A CN 105995514 A CN105995514 A CN 105995514A
Authority
CN
China
Prior art keywords
fine dried
dried noodles
vegetable oil
noodles
parts
Prior art date
Application number
CN201610457510.0A
Other languages
Chinese (zh)
Inventor
姜声宽
Original Assignee
云阳县嘉合面业有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 云阳县嘉合面业有限公司 filed Critical 云阳县嘉合面业有限公司
Priority to CN201610457510.0A priority Critical patent/CN105995514A/en
Publication of CN105995514A publication Critical patent/CN105995514A/en

Links

Classifications

    • 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 relates to rapeseed oil fine dried noodles. The rapeseed oil fine dried noodles are characterized by comprising components in parts by weight as follows: 50-200 parts of flour, 5-20 parts of rapeseed oil and 5-30 parts of eggs. The rapeseed oil fine dried noodles have the advantages and beneficial effects as follows: the rapeseed oil is added to the raw materials, so that the problem of adhesion of the noodles to a making device in a preparation process of the fine dried noodles is solved, the prepared fine dried noodles are crystal clear in color, fine and smooth in taste and richer in nutrition; whey protein powder and zinc-rich yeast are added and are easier to digest and absorb, and the nutrition value is higher; the prepared fine dried noodles have no additive and belong to all-natural and environment-friendly products; the prepared fine dried noodles have the functions of boosting human immunity, enhancing physiological functions, reducing blood pressure and reducing human cholesterol, have better prevention and health care effects on cardiovascular and cerebrovascular diseases as well as an anti-oxidation function, can improve skin when eaten persistently and have the effects of maintaining beauty and keeping young.

Description

A kind of vegetable oil fine dried noodles and preparation technology thereof

Technical field

The present invention relates to food processing technology field, be specifically related to a kind of vegetable oil fine dried noodles and preparation technology thereof.

Background technology

Oleum Brassicae campestris, seed oil of choosing dishes from a menu again, vegetable oil, rapeseed oil, Semen Brassicae Campestris oil, Herba Coriandri oil, be with Cruciferae The seed of plant canola (i.e. Brassica campestris L) presses the liquid of the transparent or semitransparent shape of gained.Oleum Brassicae campestris golden yellow color or Pale brown, there is certain penetrating odor, among the people be called " blue or green abnormal smells from the patient ".This gas is wherein to contain a certain amount of mustard Caused by sub-glycoside, but the Semen Brassicae campestris of special quality product kind is then without this material, such as high gas oil ratio Oleum Brassicae campestris, double low dish Seed oil etc..

Vegetable oil is one of China's main edible oil, and main product is in the Yangtze river basin and the ground such as southwest, northwest, and yield occupies First place, world human body is the highest to the absorbance of Oleum Brassicae campestris, up to 99%.Therefore the insatiable hunger such as its contained linoleic acid Can be absorbed by organisms well with the nutritional labeling such as fatty acid and vitamin E, have certain vessel softening, Effect of slow down aging.

Vegetable oil is that the kind of plant is real due to the raw material of oil expression, typically can containing certain seed phospholipid, to blood vessel, Growth neural, brain is particularly significant.

The cholesterol of Oleum Brassicae campestris is with little or no containing, so the people controlling cholesterol intake can relieved eat With.

Cholesterol is also known as cholesterol.The derivant of a kind of cyclopentanoperhy drophenanthrene, chemical formula is C27H46O.As far back as 18th century, people were found that cholesterol from cholelithiasis, and cholesterol is widely present in animal body, especially with brain and In nervous tissue the abundantest, in kidney, spleen, skin, liver and bile, content is the highest.Its dissolubility and fat Fat is similar to, water insoluble, is soluble in ether, chloroform equal solvent.Cholesterol is that animal tissue cell is caned not The important substance lacked, it is not only involved in forming cell membrane, and is synthetic bile acid, vitamin D and Raw material one steroids of steroid hormone and sterol, be the most also to synthesize several important hormone and the material of cholic acid Material.

Cholesterol has physiological action widely in vivo, but will cause hypercholesterolemia when its excess, Body is had adverse effect on.Modern study is it has been found that atherosclerosis, venous thrombosis and gallbladder Stone disease and hypercholesterolemia have close dependency.If simple cholesterol height then dietary adjustments is Good way, if also with hypertension, as long as being preferably defined as height through doctor in the case of monitoring blood pressure Blood pressure, then need to use antihypertensive drugs.Hypercholesterolemia be cause atherosclerotic one critically important Reason.

Lactalbumin powder, be use advanced technologies from milk separation and Extraction precious protein out, pure with it The many advantages such as degree is high, absorbance is high, aminoacid composition is the most reasonable are pushed away as " king of albumen ".It is applicable to body-building Bodybuilders, athlete, need to the person of beauty treatment, asthenic body person, easily fatigue person, anemia of pregnant woman and mother's age of sucking Mother, the children of growth and development stage, operative rehabilitation person, anemia, hypertension and other chronic patient and Vegetarian.In various protein, the nutritive value of lactalbumin is the highest.Generally speaking, it is necessary to ammonia Base acid kind and content are complete and be provided that the protein that human body needs is properly termed as high quality protein, have also cried Holoprotein.Lactalbumin belongs to the complete protein of high-quality, is also animal protein.It contains human body must The 8 kinds of aminoacid needed, and reasonable mixture ratio, close to the demand percentage of human body, is growth in humans, grow, anti- The indispensable essence substance of vital movement such as aging.

Lactalbumin is easier to digested absorption, and in breast milk, lactalbumin contains 60%, and casein contains 40%, therefore drinks The infant faeces of breast milk is softer, measures the most less.It addition, rich in cysteine and methionine in milk surum, they The level of antioxidant in human body can be maintained.Also have many experimentatioies all to prove, take lactalbumin and concentrate Thing can promote humoral immunization and cellular immunization, stimulates human immune system, stops sending out of chemically induced property cancer Raw.So lactalbumin is again the albumen of a kind of extraordinary enhancing immunity.

Fat in lactalbumin, lactose content are low, but it contains beta lactoglobulin, alpha-lactalbumin, immunity Globulin, also has other various active compositions.These active component make lactalbumin possess just is of value to Many health cares of human body, therefore it is considered as one of high quality protein source of needed by human body.

At present, on market, pattern fine dried noodles are of a great variety, mainly with flour as major ingredient, add egg, beans, The adjuvant such as coarse fodder, vegetable, makes nutrition reinforced noodle;Also some are had to provide the fine dried noodles of health care specially, Such as Authorization Notice No. is that the Chinese invention patent of CN 103976267 B discloses a kind of acorn nut kudzuvine root fine dried noodles Preparation technology, including preparation, the preparation of Radix Puerariae starch, the preparation of Fructus Crataegi extract and the acorn nut of acorn starch The big step of preparation four of kudzuvine root fine dried noodles, also Poria fine dried noodles, anti-senile longevity noodle etc., but above fine dried noodles are simply One-side have health-care effect, the problem such as the sensory of noodles made is poor, be easily burned, easy fracture.

Summary of the invention

In view of the above-mentioned problems in the prior art, present invention is primarily targeted at and solve prior art Defect, the present invention provides a kind of vegetable oil fine dried noodles, and this fine dried noodles mouthfeel is more preferable, is difficult to be burned, not easy fracture, battalion Supporting more rich, especially protein content is higher, has the features such as health care, is particularly suited for cholesterol high People.

The present invention provides a kind of vegetable oil fine dried noodles, calculates in parts by weight, including following component: 50-200 part Flour, 5-20 part vegetable oil and 5-30 part egg.

Further, in described fine dried noodles, the parts by weight of each component are: 100 parts of flour, vegetable oil 10 parts and chicken 10 parts of egg.Further, 0.05-0.2 part edible salt is also included.

Further, described edible salt is 0.01 part.

Further, 4-15 part lactalbumin powder is also included.

Further, lactalbumin powder is 8 parts.

Further, 1-3 part yeast rich in zinc is also included.

Further, yeast rich in zinc is 2 parts.

The preparation method of a kind of vegetable oil fine dried noodles, comprises the following steps:

1. weigh premix material: proportionally, accurately weigh flour, vegetable oil, egg, edible salt, milk surum egg White lead and yeast rich in selenium, pour in dough mixing machine and be sufficiently stirred for, and is mixed uniform A;

2. dough-making powder: add appropriate drinking water in A, stirring, make premix material become relaxed and comfortable uniform granule Shape, releases from dough mixing machine, and wake up in being contained in container face 10-50min, stand-by;

3. calendering: by step 2. in the premix material part mixed and stirred pour in single head oodle maker hopper, enter Calendering procedure:

First, S1: the dough cover extruded for the first time becomes irregular little bulk,;

S2: then by these S1 extrude little block from be newly reentered into pressure flour wrapper machine in repeat to roll until Become complete banding dough cover;

S3: be placed again in oodle maker by complete banding dough cover, adds a part of remaining premix simultaneously Material rolls together, and so circulation is until all having pressed all of premix material, dough cover smooth glossy after can enter Enter next procedure;

4. molding: the dough cover pressed is put into and suppresses various noodles in flour stranding machine oodle maker;

5. dry in the sun: use natural drying to be dried the shape noodles of step 4. middle molding;

6. cutting, packaging: by dry noodles cutting and pack.

The present invention has the following advantages and beneficial effect:

1. the present invention adds vegetable oil in the feed, solves the viscous of during preparing fine dried noodles face and the equipment of manufacture Even problem, makes the fine dried noodles crystal clear color of preparation, delicate mouthfeel is submissive, nutrition is more rich;And it is prepared Fine dried noodles be difficult to be burned, not easy fracture.

2. present invention adds lactalbumin powder and yeast rich in zinc, it is easier to digested absorption, nutritive value is higher.

3. the fine dried noodles that prepared by the present invention, without any additive, belong to fully natural green environment-friendly products.

4. the fine dried noodles prepared have enhancing immune function of human body, strengthen physiological function, reduce blood pressure, and reduce Body's cholesterol, has preferably prevention and health-care effect, and has antioxidation cardiovascular and cerebrovascular disease, Adhere to eating and can improve skin quality, there is the effect of looks improving and the skin nourishing.

Detailed description of the invention

Below the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described Embodiment be a part of embodiment of the present invention rather than whole embodiments.The present invention's presented below The detailed description of embodiment is not intended to limit the scope of claimed invention, but is merely representative of this Bright selected embodiment.Based on the embodiment in the present invention, those of ordinary skill in the art are not making wound The every other embodiment obtained under the property made work premise, broadly falls into the scope of protection of the invention.

The detailed description of the invention of the present invention is as follows:

A kind of vegetable oil fine dried noodles, calculate, in parts by weight including following component: 50-200 part flour, 5-20 Part vegetable oil and 5-30 part egg.

As preferred embodiment, 0.05-0.2 part edible salt can be added.

As preferred embodiment, also include 4-15 part lactalbumin powder.

As preferred embodiment, also include 1-3 part yeast rich in zinc.

The preparation method of a kind of vegetable oil fine dried noodles, comprises the following steps:

1. weigh premix material: proportionally, accurately weigh flour, vegetable oil, egg, edible salt, milk surum egg White lead and yeast rich in selenium, pour in dough mixing machine and be sufficiently stirred for, and is mixed uniform A;

2. dough-making powder: add appropriate drinking water in A, stirring, make premix material become relaxed and comfortable uniform granule Shape, releases from dough mixing machine, and wake up in being contained in container face 10-50min, stand-by;

3. calendering: by step 2. in the premix material part mixed and stirred pour in single head oodle maker hopper, enter Calendering procedure:

First, S1: the dough cover extruded for the first time becomes irregular little bulk,;

S2: then by these S1 extrude little block from be newly reentered into pressure flour wrapper machine in repeat to roll until Become complete banding dough cover;

S3: be placed again in oodle maker by complete banding dough cover, adds a part of remaining premix simultaneously Material rolls together, and so circulation is until all having pressed all of premix material, dough cover smooth glossy after can enter Enter next procedure;

4. molding: the dough cover pressed is put into and suppresses various noodles in flour stranding machine oodle maker;

5. dry in the sun: use natural drying to be dried the shape noodles of step 4. middle molding;

6. cutting, packaging: by dry noodles cutting and pack.

Embodiment 1

A kind of vegetable oil fine dried noodles, calculate, in parts by weight including following component: 200 parts of flour, 5 parts of vegetable oils With 5 parts of eggs.

Embodiment 2

A kind of vegetable oil fine dried noodles, calculate, in parts by weight including following component: 100 portions of flour, 15 portions of dishes Oil and 20 parts of eggs.

Embodiment 3

A kind of vegetable oil fine dried noodles, calculate, in parts by weight including following component: 100 portions of flour, 20 portions of dishes Oil and 25 portions of eggs, 0.05 edible salts.

Embodiment 4

A kind of vegetable oil fine dried noodles, calculate, in parts by weight including following component: 100 portions of flour, 10 portions of dishes Oil and 25 parts of eggs, 0.1 edible salt and 8 parts of lactalbumin powders.

Embodiment 5

A kind of vegetable oil fine dried noodles, calculate, in parts by weight including following component: 80 parts of flour, 20 parts of vegetable oils With 20 parts of eggs, 0.1 edible salt, 8 parts of lactalbumin powders and 2 parts of yeast rich in zinc.

The preparation method of the vegetable oil fine dried noodles that embodiment 1-5 in the present invention provides, comprises the following steps:

1. weigh premix material: proportionally, accurately weigh flour, vegetable oil, egg, edible salt, milk surum egg White lead and yeast rich in selenium, pour in dough mixing machine and be sufficiently stirred for, and is mixed uniform A;

2. dough-making powder: add appropriate drinking water in A, stirring, make premix material become relaxed and comfortable uniform granule Shape, releases the face 25min that wakes up in being contained in container, stand-by;

3. calendering: the premix material mixed and stirred poured in single head oodle maker hopper, enters calendering procedure: first The dough cover extruded becomes irregular little bulk, and little the block then these extruded puts into bark press weight from newly Roll again until becoming complete banding dough cover;Again complete dough cover is put into oodle maker and be simultaneously introduced premix material Roll together, until all of premix material has all been pressed, dough cover smooth glossy after can enter next procedure;

4. molding: the dough cover pressed is put into and suppresses various noodles in oodle maker;

5. dry in the sun: forming face strip adoption natural drying is dried;

6. cutting, packaging: by dry noodles cutting and pack.

The vegetable oil fine dried noodles that embodiment 1-5 in the present invention is provided and the common fine dried noodles 1 bought on the market, common Fine dried noodles 2 boil 2min, 3min and 5min respectively in boiling water, record the ripe degree of fine dried noodles, outward appearance, mouthfeel respectively And the outward appearance of noodle soup, comparative result is as shown in table 1 below.

The vegetable oil fine dried noodles that table 1 embodiment 1-5 provides and common fine dried noodles 1, the experimental result of the outward appearance of common fine dried noodles 2

2min 3min 5min Common fine dried noodles 1 Broken strip pure white, sparkling and crystal-clear, a small amount of Broken strip pure white, sparkling and crystal-clear, a large amount of It is burned Common fine dried noodles 2 Broken strip pure white, sparkling and crystal-clear, a small amount of Broken strip pure white, sparkling and crystal-clear, a large amount of It is burned Embodiment 1 Pure white, sparkling and crystal-clear, without broken strip Pure white, sparkling and crystal-clear, without broken strip Pure white, sparkling and crystal-clear, only have a small amount of broken strip Embodiment 2 Pure white, sparkling and crystal-clear, without broken strip Pure white, sparkling and crystal-clear, without broken strip Pure white, sparkling and crystal-clear, without broken strip Embodiment 3 Pure white, sparkling and crystal-clear, without broken strip Pure white, sparkling and crystal-clear, without broken strip Pure white, sparkling and crystal-clear, without broken strip Embodiment 4 Pure white, sparkling and crystal-clear, without broken strip Pure white, sparkling and crystal-clear, without broken strip Pure white, sparkling and crystal-clear, without broken strip Embodiment 5 Pure white, sparkling and crystal-clear, without broken strip Pure white, sparkling and crystal-clear, without broken strip Pure white, sparkling and crystal-clear, without broken strip

As it can be seen from table 1 the employing fine dried noodles that embodiment of the present invention 1-5 provides are difficult to be burned, it is not easy to broken strip.

The vegetable oil fine dried noodles that table 2 embodiment 1-5 provides and common fine dried noodles 1, the experimental result of the mouthfeel of common fine dried noodles 2

2min 3min 5min Common fine dried noodles 1 Half-cooked Half-cooked Not chewy Common fine dried noodles 2 Half-cooked Half-cooked Not chewy Embodiment 1 Smooth, chewy, pliable and tough Smooth, chewy, pliable and tough - Embodiment 2 Smooth, chewy, pliable and tough Smooth, chewy, pliable and tough - Embodiment 3 Smooth, chewy, pliable and tough Smooth, chewy, pliable and tough - Embodiment 4 Smooth, chewy, pliable and tough Smooth, chewy, pliable and tough - Embodiment 5 Smooth, chewy, pliable and tough Smooth, chewy, pliable and tough -

From Table 2, it can be seen that the fine dried noodles that embodiment of the present invention 1-5 provides vegetable oil are the ripest, rich water boils 2min ?;And commonly fine dried noodles need to boil 5min, and the vegetable oil fine dried noodles that the present invention provides are smooth, chewy is pliable and tough.

The vegetable oil fine dried noodles that table 3 embodiment 1-5 provides and common fine dried noodles 1, the experimental result of the noodle soup of common fine dried noodles 2

2min 3min 5min Common fine dried noodles 1 Limpid Slightly muddy Muddy Common fine dried noodles 2 Limpid Slightly muddy Muddy Embodiment 1 Limpid Limpid - Embodiment 2 Limpid Limpid - Embodiment 3 Limpid Limpid - Embodiment 4 Limpid Limpid - Embodiment 5 Limpid Limpid -

From table 3 it is observed that the vegetable oil fine dried noodles that embodiment of the present invention 1-5 provides are difficult to stick with paste water, after having boiled Noodle soup limpid.

As can be seen here, the vegetable oil fine dried noodles chewy in taste that the present invention provides, can boil in 2min, it is possible to save The energy.

Containing vegetable oil in the vegetable oil fine dried noodles that the present invention provides, it is substantially free of cholesterol, is therefore more suitable for The crowd that cholesterol is high.

It addition, containing lactalbumin powder in the vegetable oil fine dried noodles of present invention offer, containing human body in lactalbumin powder Required whole essential amino acids kinds, and amino acid ratio configuration aspects, and on functional characteristic with Human milk is the most similar.Beta lactoglobulin, alpha-lactalbumin be respectively branched-chain amino acid and essential amino acids fabulous come Source.Therefore, infant is edible.

Lactalbumin can help to improve function of immune system, builds up resistance.Immunoglobulin and breast ferrum egg There is immunocompetence and oxidation resistance in vain, it is possible to intactly enter proximal small bowel, play protection mucous membrane of small intestine Function, eliminate or suppress antibacterial, improve immunity.Therefore, gastroenteropathy patient can often eat.

Lactalbumin can also regulate internal moisture, electrolyte balance, enhancing body anti-fatigue ability, on Family of class can also often eat.

The above, the only present invention preferably detailed description of the invention, but protection scope of the present invention not office Being limited to this, any those familiar with the art, can be easily in the technical scope that the invention discloses The change expected or replacement, all should contain within protection scope of the present invention.Therefore, the protection of the present invention Scope should be as the criterion with the protection domain of claims.

Claims (10)

1. vegetable oil fine dried noodles, it is characterised in that calculate in parts by weight, including following component: 50-200 Part flour, 5-20 part vegetable oil and 5-30 part egg.
Vegetable oil fine dried noodles the most according to claim 1, it is characterised in that the weight of each component in described fine dried noodles Amount number is: 100 parts of flour, vegetable oil 10 parts and 10 parts of egg.
Vegetable oil fine dried noodles the most according to claim 1, it is characterised in that also include that 0.05-0.2 part eats Salt.
Vegetable oil fine dried noodles the most according to claim 3, it is characterised in that described edible salt is 0.01 part.
Vegetable oil fine dried noodles the most according to claim 1, it is characterised in that also include 4-15 part lactalbumin Powder.
Vegetable oil fine dried noodles the most according to claim 5, it is characterised in that described lactalbumin powder is 8 parts.
Vegetable oil fine dried noodles the most according to claim 1, it is characterised in that also include 1-3 part yeast rich in zinc.
Vegetable oil fine dried noodles the most according to claim 7, it is characterised in that described yeast rich in zinc is 2 parts.
9. the preparation method of vegetable oil fine dried noodles, it is characterised in that comprise the following steps:
1. weigh premix material: proportionally, accurately weigh flour, vegetable oil, egg, edible salt, milk surum egg White lead and yeast rich in selenium, pour in dough mixing machine and be sufficiently stirred for, and is mixed uniform A;
2. dough-making powder: add appropriate drinking water in A, stirring, make premix material become relaxed and comfortable uniform granule Shape, releases from dough mixing machine, and wake up in being contained in container face 10-50min, stand-by;
3. calendering: by step 2. in the premix material part mixed and stirred pour in single head oodle maker hopper, enter Calendering procedure:
S1: the dough cover extruded for the first time becomes irregular little bulk;
S2: repeat to roll until becoming complete banding in little the block extruded in S1 is reentered into oodle maker Dough cover;
S3: be placed again in oodle maker by complete banding dough cover, adds a part of remaining premix simultaneously Material rolls together, and so circulation is until all having pressed all of premix material, dough cover smooth glossy after can enter Enter next procedure;
4. molding: the dough cover pressed is put into and suppresses various noodles in flour stranding machine;
5. dry in the sun: use natural drying to be dried the noodles of step 4. middle molding;
6. cutting, packaging: by dry noodles cutting and pack.
The preparation method of vegetable oil fine dried noodles the most according to claim 9, it is characterised in that step 2. in The awake face time is 20-30min.
CN201610457510.0A 2016-06-22 2016-06-22 Rapeseed oil fine dried noodles and preparation technology thereof CN105995514A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610457510.0A CN105995514A (en) 2016-06-22 2016-06-22 Rapeseed oil fine dried noodles and preparation technology thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610457510.0A CN105995514A (en) 2016-06-22 2016-06-22 Rapeseed oil fine dried noodles and preparation technology thereof

Publications (1)

Publication Number Publication Date
CN105995514A true CN105995514A (en) 2016-10-12

Family

ID=57087176

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610457510.0A CN105995514A (en) 2016-06-22 2016-06-22 Rapeseed oil fine dried noodles and preparation technology thereof

Country Status (1)

Country Link
CN (1) CN105995514A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107259350A (en) * 2017-08-15 2017-10-20 安徽优乐亿乳业有限公司 A kind of preparation technology of soya bean vermicelli

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101073388A (en) * 2006-05-17 2007-11-21 杨弢 Buckwheat vermicellic and its production
CN105212056A (en) * 2015-11-10 2016-01-06 青岛正能量食品有限公司 A kind of dried mushroom vermicelli
CN105285707A (en) * 2015-09-22 2016-02-03 甘肃薯香园农业科技有限公司 Potato whole powder fine dried noodles and processing method thereof
CN105433241A (en) * 2015-11-12 2016-03-30 青岛正能量食品有限公司 Chinese yam fine dried noodles

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101073388A (en) * 2006-05-17 2007-11-21 杨弢 Buckwheat vermicellic and its production
CN105285707A (en) * 2015-09-22 2016-02-03 甘肃薯香园农业科技有限公司 Potato whole powder fine dried noodles and processing method thereof
CN105212056A (en) * 2015-11-10 2016-01-06 青岛正能量食品有限公司 A kind of dried mushroom vermicelli
CN105433241A (en) * 2015-11-12 2016-03-30 青岛正能量食品有限公司 Chinese yam fine dried noodles

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107259350A (en) * 2017-08-15 2017-10-20 安徽优乐亿乳业有限公司 A kind of preparation technology of soya bean vermicelli

Similar Documents

Publication Publication Date Title
CN102715610B (en) Yam coarse grain drink and method for preparing same
CN102578591B (en) Vegetarian food and preparation method thereof
RU2294117C2 (en) Shaped fish semi-finished product for preschool and school infant nutrition
CN102783610B (en) Meal replacing grain rod and preparation method for meal replacing grain rod
CN101194729B (en) Chopped meat made from multiple meats, production method and uses thereof
CN101156679B (en) Rice bran nutrition stock solution and its preparation method
CN103815282B (en) Preparation method for sea cucumber wheaten food
CN103262991B (en) Instant-dissolving nourishing porridge flour and preparation method thereof
CN103229963A (en) Coarse cereal food subjected to treatment of germination and preparation method of coarse cereal food
CN102742837B (en) Health food used for improving symptom of malnutrition and preparation method thereof
CN101779720B (en) Minor cereal cake made from five black cereals and maltitol
CN102106361A (en) Bean dregs biscuit and preparation method thereof
CN102028054B (en) Highland barley instant oil-tea and preparation method thereof
CN103989174A (en) Moringa oleifera composite all-nutrition nutrient
JP2000325044A (en) Health food, feed and health seasoning consisting mainly of soybean curd and lees of bean curd
CN103609946B (en) Preparation method for nutrient fresh and wet rice noodles
CN103211162A (en) Fermented coarse cereal food and preparation method thereof
CN102715397A (en) Synthetic rice containing black food, preparation method and application thereof
JP6227075B2 (en) Durian milk jam and method for producing the same
CN101965878A (en) Nutrient bean curd and preparation method thereof
CN105104573A (en) Hericium erinaceus and konjak tofu and making method thereof
CN101473953A (en) Fabricated food for cleaning blood and expelling toxin as well as method for processing the same and application
CN102742769B (en) Multicolored mantou with reasonable food structure, energy composition and amino acid composition and rich VA (vitamin A), calcium, iron, zinc and selenium
CN102178183A (en) Five-bean comprehensive nutritional food
CN105231116B (en) A kind of no sandwich cake steaming of seitan glutinous millet powder and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination