CN106578921A - Moringa oleifera-cuttlefish meat fresh noodles and preparation method thereof - Google Patents
Moringa oleifera-cuttlefish meat fresh noodles and preparation method thereof Download PDFInfo
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- CN106578921A CN106578921A CN201611235062.6A CN201611235062A CN106578921A CN 106578921 A CN106578921 A CN 106578921A CN 201611235062 A CN201611235062 A CN 201611235062A CN 106578921 A CN106578921 A CN 106578921A
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- cuttlefish
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- cuttlefish meat
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- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 81
- 241000220215 Moringa Species 0.000 title claims abstract description 78
- 235000013372 meat Nutrition 0.000 title claims abstract description 78
- 235000012149 noodles Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 241000238371 Sepiidae Species 0.000 claims abstract description 115
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 108010068370 Glutens Proteins 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 235000021312 gluten Nutrition 0.000 claims abstract description 19
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 17
- 239000001509 sodium citrate Substances 0.000 claims abstract description 17
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 11
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 11
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 11
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims description 19
- 239000000976 ink Substances 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 9
- 210000003056 antler Anatomy 0.000 claims description 8
- 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 7
- 108090000854 Oxidoreductases Proteins 0.000 claims description 7
- 102000004316 Oxidoreductases Human genes 0.000 claims description 7
- 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 7
- 239000008103 glucose Substances 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 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 2
- 239000002253 acid Substances 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 6
- 244000179886 Moringa oleifera Species 0.000 abstract 3
- 241000238370 Sepia Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 210000001087 myotubule Anatomy 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 9
- 235000013305 food Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 230000001476 alcoholic effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001228 trophic 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
Landscapes
- Noodles (AREA)
Abstract
The invention provides moringa oleifera-cuttlefish meat fresh noodles and a preparation method thereof. The moringa oleifera-cuttlefish meat fresh noodles are prepared from 700 to 1300 portions by mass of cuttlefish meat, 150 to 450 portions by mass of fresh moringa oleifera leaves, 100 to 150 portions by mass of cuttlefish sepia, 500 to 600 portions by mass of high gluten flour, 1 to 3 portions by mass of sodium citrate, 0.01 to 0.03 portions by mass of glucose oxidase, 5 to 6 portions by mass of Baijiu, 400 to 500 portions by mass of water and 10 to 12 portions by mass of table salt. The preparation method combines cuttlefish meat and moringa oleifera, optimizes the formula, overcomes the shortcomings of the coarse muscle fibers and odor of the cuttlefish, and produces the moringa oleifera-cuttlefish meat fresh noodles having a moringa oleifera fragrance and a unique cuttlefish fragrance. The moringa oleifera-cuttlefish meat fresh noodles have a bright color and a smooth and flesh taste, are rich in nutrients and improve an acceptance level.
Description
Technical field
The present invention relates to food processing technology field, more particularly, to a kind of Moringa cuttlefish meat fresh noodle and its preparation
Method.
Background technology
With expanding economy and growth in the living standard, requirement of the people to food yet more and more higher does not require nothing more than U.S.
Taste is fond of eating, but also requires natural food safety, nourishing healthy.Face is one of modal staple food of China, and it makes simple, food
With conveniently.But the various face tastes for occurring in the market are single, and trophic structure is single, it is difficult to meet the demand of people.
The content of the invention
It is an object of the invention to provide a kind of Moringa cuttlefish meat fresh noodle, the fresh face of the Moringa cuttlefish meat is rich in Moringa
The cuttlefish fragrance of delicate fragrance and uniqueness, bright color is smooth, and clean taste is nutritious.
Another object of the present invention also provides a kind of preparation method of Moringa cuttlefish meat fresh noodle, the preparation method work
Skill simple and stable, can be effectively retained the original local flavor of raw material Moringa and cuttlefish meat.
To solve above-mentioned technical problem, the technical solution used in the present invention is：
A kind of Moringa cuttlefish meat fresh noodle, adopting includes that the following raw material calculated according to the mass fraction is made：
700 ~ 1300 parts of cuttlefish meat, 150 ~ 450 parts of fresh leaf of Moringa, 100 ~ 150 parts of cuttlefish prepared Chinese ink, 500 ~ 600 parts of gluten flour, lemon
Lemon 1 ~ 3 part of sodium of acid, 0.01 ~ 0.03 part of glucoseoxidase, 5 ~ 6 parts of Chinese liquor, 400 ~ 500 parts of water, 10 ~ 12 parts of salt.
A kind of theory of the present invention based on health diet, there is provided nutritious, special taste Moringa cuttlefish meat fresh noodle.
And because the meat fiber of cuttlefish meat is relatively thick and passes through to match somebody with somebody with bad smell, the due mouthfeel of extreme influence noodles, but inventor
The optimization of side, cuttlefish meat and Moringa are arranged in pairs or groups and are carried out the optimization of formula, overcome the problems referred to above, are prepared and are rich in Moringa
Delicate fragrance and uniqueness cuttlefish fragrance Moringa cuttlefish meat fresh noodle, so as to improve the acceptance level of people.
Preferably, the Moringa cuttlefish meat fresh noodle, adopting includes that the following raw material calculated according to the mass fraction is made：Cuttlefish
700 ~ 1300 parts of meat, 150 ~ 450 parts of fresh leaf of Moringa, 100 parts of cuttlefish prepared Chinese ink, 500 parts of gluten flour, 1 part of sodium citrate, glucose
0.01 part of oxidase, 5 parts of Chinese liquor, 400 parts of water, 10 parts of salt.
Preferably, the cuttlefish meat and the ratio of the mass fraction of fresh leaf of Moringa are 10 ~ 3.
Preferably, the Moringa cuttlefish meat fresh noodle, adopting includes that the following raw material calculated according to the mass fraction is made：Cuttlefish
1000 parts of meat, 300 parts of fresh leaf of Moringa, 100 parts of cuttlefish prepared Chinese ink, 500 parts of gluten flour, 1 part of sodium citrate, glucoseoxidase
0.01 part, 5 parts of Chinese liquor, 400 parts of water, 10 parts of salt.
Preferably, the alcoholic strength of the Chinese liquor is 60%（V/V）.
The present invention also provides the preparation method of above-mentioned Moringa cuttlefish meat fresh noodle, and it is comprised the following steps：
S1. cuttlefish meat is processed, prepares cuttlefish and slide；
S2. Moringa juice is prepared using fresh leaf of Moringa；
S3. dough-making powder：Moringa juice, water, cuttlefish cunning, cuttlefish prepared Chinese ink, sodium citrate, glucoseoxidase, Chinese liquor, salt are stirred together
Mix, make the fine and soft slurry of cuttlefish, add gluten flour, stir, taking-up kneads, proofs under room temperature, obtains dough；
S4. dough is pressed into into noodles.
Further, in step sl, the step of the preparation cuttlefish cunning is：By the rinsing of cuttlefish meat, surface moisture is removed,
Then cutting, beats cuttlefish meat into cuttlefish young pilose antler, then by cuttlefish young pilose antler blend, cuttlefish is obtained and slides.
Further, the time of the blend is 5 minutes.
Further, in step sl, by cuttlefish young pilose antler blend together with ice cube, cuttlefish is obtained and slides.In cuttlefish meat blend
Shi Wendu can be raised, and made the addition of cuttlefish meat ripening, ice cube and can be reduced temperature of the cuttlefish meat in blend, after avoiding affecting
Phase processes.Preferably, the ice cube and the ratio of the mass fraction of cuttlefish meat are 1：1.
Further, in step s 2, it is described to be the step of prepare Moringa juice：Fresh leaf of Moringa and water are beaten, mistake
Filter, obtains Moringa juice.
Further, in step s3, it is Moringa juice, water, cuttlefish cunning, cuttlefish prepared Chinese ink, sodium citrate, Fructus Vitis viniferae is glycoxidative
Enzyme, Chinese liquor, salt are stirred together, and the speed of stirring is 70 ~ 100 revs/min, make the fine and soft slurry of cuttlefish, then adjust the speed of stirring
For 50 ~ 80 revs/min, gluten flour is added, stirred, taking-up kneads, proofs under room temperature, obtains dough.
Further, after step S4, also the noodles are vacuum-packed.
Compared with prior art, the invention has the beneficial effects as follows：
Cuttlefish meat and Moringa are arranged in pairs or groups and carry out the optimization of formula by the present invention, overcome cuttlefish meat meat fiber relatively slightly and with raw meat
The shortcoming of stink, prepares the Moringa cuttlefish meat fresh noodle of the cuttlefish fragrance of the delicate fragrance and uniqueness for being rich in Moringa, and the Moringa
Cuttlefish meat fresh noodle bright color is smooth, and clean taste is nutritious, so as to improve the acceptance level of people.
Specific embodiment
Down the present invention is further described by specific examples below, it will be appreciated that concrete reality described herein
Apply example to be only used for explaining the present invention, be not intended to limit the present invention, can carry out in the range of right of the present invention is limited various
Change.Method used in following embodiments if no special instructions, is conventional method：The raw material for being used, such as without special
Illustrate, being can obtain from conventional market purchase or commercial sources.
Embodiment 1
A kind of Moringa cuttlefish meat fresh noodle, adopting includes that the following raw material calculated according to the mass fraction is made：
1000 parts of cuttlefish meat, 300 parts of fresh leaf of Moringa, 100 parts of cuttlefish prepared Chinese ink, 500 parts of gluten flour, 1 part of sodium citrate, glucose
0.01 part of oxidase, 5 parts of Chinese liquor, 400 parts of water, 10 parts of salt.
The preparation method of Moringa cuttlefish meat fresh noodle is：
（1）Raw material preliminary treatment：By the rinsing of cuttlefish meat, centrifugation is placed in a centrifuge again, removes surface moisture, then cutting, use
Meat grinder beats cuttlefish meat into cuttlefish meat young pilose antler, then by cuttlefish young pilose antler blend together with ice cube, cuttlefish is obtained and slides；
（2）Moringa juice makes：Fresh leaf of Moringa and water are put into into juice extractor, are beaten 10 minutes, be filtrated to get Moringa juice；
（3）Dough-making powder：By gained Moringa juice, water, cuttlefish cunning, cuttlefish prepared Chinese ink, sodium citrate, glucoseoxidase, Chinese liquor（Alcoholic strength
For 60%（V/V））, salt be put into blender, the speed of stirring is 70 ~ 100 revs/min, is stirred 10 minutes, obtains the fine and soft slurry of cuttlefish, will be stirred
The speed mixed is adjusted to 50 ~ 80 revs/min, then is gradually added into gluten flour, stirs 10 minutes, and taking-up kneads, and proofs at normal temperatures
30 minutes, obtain dough；
（4）Pressure surface molding：Dough is sent into into the piece that oodle maker is pressed into 0.2cm, the face that Noodle forming machine is pressed into 0.2*0.2 is reentered
Bar；
（5）Packaging：The noodles for suppressing are vacuum-packed.
Embodiment 2
A kind of Moringa cuttlefish meat fresh noodle, adopting includes that the following raw material calculated according to the mass fraction is made：
700 parts of cuttlefish meat, 150 parts of fresh leaf of Moringa, 100 parts of cuttlefish prepared Chinese ink, 500 parts of gluten flour, 1 part of sodium citrate, glucose
0.01 part of oxidase, 5 parts of Chinese liquor, 400 parts of water, 10 parts of salt.
The preparation method of Moringa cuttlefish meat fresh noodle is same as Example 1 in the present embodiment.
Embodiment 3
A kind of Moringa cuttlefish meat fresh noodle, adopting includes that the following raw material calculated according to the mass fraction is made：
1300 parts of cuttlefish meat, 450 parts of fresh leaf of Moringa, 100 parts of cuttlefish prepared Chinese ink, 500 parts of gluten flour, 1 part of sodium citrate, glucose
0.01 part of oxidase, 5 parts of Chinese liquor, 400 parts of water, 10 parts of salt.
The preparation method of Moringa cuttlefish meat fresh noodle is same as Example 1 in the present embodiment.
Embodiment 4
A kind of Moringa cuttlefish meat fresh noodle, adopting includes that the following raw material calculated according to the mass fraction is made：
1000 parts of cuttlefish meat, 300 parts of fresh leaf of Moringa, 600 parts of gluten flour, 3 parts of sodium citrate, 0.03 part of glucoseoxidase,
6 parts of Chinese liquor, 500 parts of water, 12 parts of salt.
The preparation method of Moringa cuttlefish meat fresh noodle is same as Example 1 in the present embodiment.
Comparative example 1
A kind of Moringa cuttlefish meat fresh noodle, adopting includes that the following raw material calculated according to the mass fraction is made：
1000 parts of cuttlefish meat, 100 parts of fresh leaf of Moringa, 100 parts of cuttlefish prepared Chinese ink, 500 parts of gluten flour, 1 part of sodium citrate, glucose
0.01 part of oxidase, 5 parts of Chinese liquor, 400 parts of water, 10 parts of salt.
The composition of raw materials of Moringa cuttlefish meat fresh noodle is substantially same as Example 1 in this comparative example, and difference is this
100 parts of the fresh leaf of Moringa of comparative example.The preparation method of the Moringa cuttlefish meat fresh noodle is also same as Example 1.
Comparative example 2
A kind of Moringa cuttlefish meat fresh noodle, adopting includes that the following raw material calculated according to the mass fraction is made：
1000 parts of cuttlefish meat, 500 parts of fresh leaf of Moringa, 100 parts of cuttlefish prepared Chinese ink, 500 parts of gluten flour, 1 part of sodium citrate, glucose
0.01 part of oxidase, 5 parts of Chinese liquor, 400 parts of water, 10 parts of salt.
The composition of raw materials of Moringa cuttlefish meat fresh noodle is substantially same as Example 1 in this comparative example, and difference is this
500 parts of the fresh leaf of Moringa of comparative example.The preparation method of the Moringa cuttlefish meat fresh noodle is also same as Example 1.
Comparative example 3
A kind of cuttlefish meat fresh noodle, adopting includes that the following raw material calculated according to the mass fraction is made：
1000 parts of cuttlefish meat, 100 parts of cuttlefish prepared Chinese ink, 500 parts of gluten flour, 1 part of sodium citrate, 0.01 part of glucoseoxidase,
5 parts of Chinese liquor, 400 parts of water, 10 parts of salt.
The composition of raw materials of cuttlefish meat fresh noodle is substantially same as Example 1 in this comparative example, and difference is this contrast
Example does not adopt fresh leaf of Moringa.The preparation method of the cuttlefish meat fresh noodle is also same as Example 1.
Sensory evaluation
The fresh noodle that embodiment, reference examples and comparative example are prepared carries out sensory evaluation, institute's testing index and measure side
Method is as follows：
The sensory evaluation standard of table 1
The Analyses Methods for Sensory Evaluation Results of table 2
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not to this
The restriction of bright embodiment.For those of ordinary skill in the field, can also do on the basis of the above description
Go out the change or variation of other multi-forms.There is no need to be exhaustive to all of embodiment.It is all in the present invention
Spirit and principle within any modification, equivalent and the improvement made etc., should be included in the guarantor of the claims in the present invention
Within the scope of shield.
Claims (10)
1. a kind of Moringa cuttlefish meat fresh noodle, it is characterised in that using including that the following raw material calculated according to the mass fraction is made：
700 ~ 1300 parts of cuttlefish meat, 150 ~ 450 parts of fresh leaf of Moringa, 100 ~ 150 parts of cuttlefish prepared Chinese ink, 500 ~ 600 parts of gluten flour, lemon
Lemon 1 ~ 3 part of sodium of acid, 0.01 ~ 0.03 part of glucoseoxidase, 5 ~ 6 parts of Chinese liquor, 400 ~ 500 parts of water, 10 ~ 12 parts of salt.
2. Moringa cuttlefish meat fresh noodle according to claim 1, it is characterised in that using include it is following according to the mass fraction
The raw material of calculation is made：
700 ~ 1300 parts of cuttlefish meat, 150 ~ 450 parts of fresh leaf of Moringa, 100 parts of cuttlefish prepared Chinese ink, 500 parts of gluten flour, sodium citrate 1
Part, 0.01 part of glucoseoxidase, 5 parts of Chinese liquor, 400 parts of water, 10 parts of salt.
3. Moringa cuttlefish meat fresh noodle according to claim 1, it is characterised in that using include it is following according to the mass fraction
The raw material of calculation is made：
1000 parts of cuttlefish meat, 300 parts of fresh leaf of Moringa, 100 parts of cuttlefish prepared Chinese ink, 500 parts of gluten flour, 1 part of sodium citrate, glucose
0.01 part of oxidase, 5 parts of Chinese liquor, 400 parts of water, 10 parts of salt.
4. Moringa cuttlefish meat fresh noodle according to claim 1, it is characterised in that the matter of the cuttlefish meat and fresh leaf of Moringa
The ratio of amount number is 10 ~ 3.
5. the Moringa cuttlefish meat fresh noodle described in claim 1 ~ 4, it is characterised in that comprise the following steps：
S1. cuttlefish meat is processed, prepares cuttlefish and slide；
S2. Moringa juice is prepared using fresh leaf of Moringa；
S3. dough-making powder：Moringa juice, water, cuttlefish cunning, cuttlefish prepared Chinese ink, sodium citrate, glucoseoxidase, Chinese liquor, salt are stirred together
Mix, make the fine and soft slurry of cuttlefish, add gluten flour, stir, taking-up kneads, proofs under room temperature, obtains dough；
S4. dough is pressed into into noodles.
6. preparation method according to claim 5, it is characterised in that in step sl, it is described to prepare the step that cuttlefish is slided
For：By the rinsing of cuttlefish meat, surface moisture is removed, then cutting, beat cuttlefish meat into cuttlefish young pilose antler, then by cuttlefish young pilose antler blend, be obtained
Cuttlefish is slided.
7. preparation method according to claim 5, it is characterised in that the time of the blend is 5 minutes.
8. preparation method according to claim 5, it is characterised in that in step s 2, it is described the step of prepare Moringa juice
For：Fresh leaf of Moringa and water are beaten, is filtered, obtained Moringa juice.
9. preparation method according to claim 5, it is characterised in that in step s3, Moringa juice, water, cuttlefish is slided, ink
Fish prepared Chinese ink, sodium citrate, glucoseoxidase, Chinese liquor, salt are stirred together, and the speed of stirring is 70 ~ 100 revs/min, makes cuttlefish
Young pilose antler slurry, is then adjusted to 50 ~ 80 revs/min by the speed of stirring, adds gluten flour, stirs, and taking-up kneads, and wakes up under room temperature
Send out, obtain dough.
10. preparation method according to claim 5, it is characterised in that after step S4, also vacuum is carried out to the noodles
Packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611235062.6A CN106578921A (en) | 2016-12-28 | 2016-12-28 | Moringa oleifera-cuttlefish meat fresh noodles and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611235062.6A CN106578921A (en) | 2016-12-28 | 2016-12-28 | Moringa oleifera-cuttlefish meat fresh noodles and preparation method thereof |
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| CN201611235062.6A Pending CN106578921A (en) | 2016-12-28 | 2016-12-28 | Moringa oleifera-cuttlefish meat fresh noodles and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357933A (en) * | 2020-04-29 | 2020-07-03 | 麦肯嘉顿(江苏)食品有限公司 | Cuttlefish black noodles and making method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851866A (en) * | 2016-05-27 | 2016-08-17 | 岭南师范学院 | Cuttlefish, squib ink and gulfweed noodles and preparation method thereof |
| CN105995509A (en) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | Cuttlefish juice noodles and preparation method thereof |
-
2016
- 2016-12-28 CN CN201611235062.6A patent/CN106578921A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851866A (en) * | 2016-05-27 | 2016-08-17 | 岭南师范学院 | Cuttlefish, squib ink and gulfweed noodles and preparation method thereof |
| CN105995509A (en) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | Cuttlefish juice noodles and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357933A (en) * | 2020-04-29 | 2020-07-03 | 麦肯嘉顿(江苏)食品有限公司 | Cuttlefish black noodles and making method thereof |
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Application publication date: 20170426 |
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