CN106858318B - Huaqi lotus root and corn fine dried noodles and preparation method thereof - Google Patents

Huaqi lotus root and corn fine dried noodles and preparation method thereof Download PDF

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CN106858318B
CN106858318B CN201710127495.8A CN201710127495A CN106858318B CN 106858318 B CN106858318 B CN 106858318B CN 201710127495 A CN201710127495 A CN 201710127495A CN 106858318 B CN106858318 B CN 106858318B
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陈瑕
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Abstract

The invention discloses Huaqi lotus root corn fine dried noodles, which solve the problems that in the prior art, the Huaqi lotus root is not fully utilized and is large in waste, the corn cannot be used as staple food, and the taste is poor. The fine dried noodles are prepared from the following raw materials in parts by weight: 35-45 parts of Huaqi lotus root pulp, 45-50 parts of corn starch, 35-40 parts of corn cooked powder, 0.2-0.5 part of sodium alginate and 1-2 parts of salt. The invention relates to a preparation method of Huaqi lotus root and corn fine dried noodles, which comprises the following steps: preparing Huaqi lotus root slurry, preparing materials, mixing and stirring the raw materials uniformly to obtain dough, curing the dough, sending the cooked dough into a noodle press for tabletting, then cutting into strips to obtain wet noodles, putting the wet noodles on a rod, drying in a drying workshop, cutting, metering and packaging. The invention has scientific formula, reasonable nutrition collocation, simple process and convenient operation, fully and effectively utilizes fancy lotus roots, reduces resource waste, and the prepared dried noodles have fine and smooth mouthfeel and are chewy.

Description

Huaqi lotus root and corn fine dried noodles and preparation method thereof
Technical Field
The invention belongs to the technical field of food manufacturing, and particularly relates to Huaqi lotus root and corn fine dried noodles and a preparation method thereof.
Background
The lotus root is also called lotus root, is the rhizome of lotus of Nymphaeaceae, has been used as food and medicine for more than seven thousand years in China, and is a good food for dietotherapy. Unprocessed has the actions of cooling blood and dissipating blood stasis, and is indicated for feverish sensation with thirst, hematemesis and heat stranguria; it is used for tonifying blood, stopping diarrhea, invigorating spleen and stimulating appetite. Rich in nutrients, protein, fat, vitamins, minerals, carotene, amino acids, etc. In recent years, a good variety named Huaqi lotus is introduced from abroad, the Huaqi lotus is famous because of large flower, wide leaf, large lotus root and high yield, the yield per mu can reach 9000 jin, and the lotus root is crisp in taste, slightly sweet, free of residue and fruity. But the utilization rate is low due to the habit of people in dietary structure. Except for being partially eaten as vegetables, most of the lotus root starch is used for preparing lotus root starch. The amount of starch in lotus root is only 10-12%, and the rest is discarded, which is a pity.
Corn is internationally recognized as a nutritional and healthy food, is one of three grains in the world, contains rich nutritional ingredients and has a good health-care function. The corn contains protein, fat and carbohydrate, and is also rich in calcium, vitamin E, lecithin, glutamic acid, grain alcohol, lutein, vitamin C, vitamin A, lysine, magnesium, glutathione and selenium. The fat contains 50% of linoleic acid, the vitamin content is 5-10 times higher than that of rice and flour, and the calcium content is equivalent to that of dairy products. The corn also contains leucine, glutamic acid, carotene, zeaxanthin and the like, has the effects of reducing cholesterol and arteriosclerosis, and has very obvious effect on modern civilization diseases such as hypertension, coronary heart disease and the like. Indian people eat corn all the year round without hypertension. However, because the corn lacks gluten quality, the corn cannot be made into fine dried noodles to become staple food, and the fine dried noodles have rough mouthfeel, are regarded as coarse food grains, ignore the nutritional ingredients and the health care function of the coarse food grains, and can be used as feed.
The society of China is already in a rich form from a full form, some people eat foreign meals as fashion, and seek high-protein, high-fat and high-calorie civilized food in a single face, so that the incidence of obesity, hyperlipidemia, hyperglycemia, hypertension and coronary heart disease is high, and the people develop towards the young. The occurrence of the diseases can be effectively relieved by establishing a healthy life style by applying scientific diet.
Rational nutrition is the basis for health. The dietary structure from the saturated type to the comfortable type still needs to keep the mode of mainly plant food and auxiliary animal food, thereby not only meeting the national conditions of China, but also meeting the nutritional requirements. The diversification of food and the matching of coarse and fine grains become common knowledge of people.
Therefore, it is an urgent need to solve the problem of the art to provide a food which can fully utilize lotus root and corn, provide the nutrition of a perfect dough, and have good taste.
Disclosure of Invention
The invention provides Huaqi lotus root corn fine dried noodles, and solves the technical problems that in the prior art, the Huaqi lotus root is not fully utilized, the waste is large, the corn cannot be used as staple food, and the taste is poor.
The invention also provides a preparation method of the Huaqi lotus root corn fine dried noodles.
The invention relates to Huaqi lotus root and corn fine dried noodles which are prepared from the following raw materials in parts by weight: 35-45 parts of Huaqi lotus root pulp, 45-50 parts of corn starch, 35-40 parts of corn cooked powder, 0.2-0.5 part of sodium alginate and 1-2 parts of salt.
Preferably, the Huaqi lotus root and corn fine dried noodles are prepared from the following raw materials in parts by weight: 37-42 parts of Huaqi lotus root pulp, 46-49 parts of raw corn flour, 36-38 parts of cooked corn flour, 0.2-0.4 part of sodium alginate and 1-2 parts of salt.
Preferably, the Huaqi lotus root and corn fine dried noodles are prepared from the following raw materials in parts by weight: 40 parts of Huaqi lotus root pulp, 48 parts of raw corn flour, 37 parts of cooked corn flour, 0.3 part of sodium alginate and 1 part of salt.
Preferably, the raw corn flour and the cooked corn flour are fine powder which is sieved by a 120-mesh sieve.
The invention relates to a preparation method of Huaqi lotus root and corn fine dried noodles, which comprises the following steps:
a: preparing Huaqi lotus root slurry: cleaning, removing nodes and cutting the Huaqi lotus roots, crushing and sieving to obtain Huaqi lotus root serous fluid, and refrigerating for later use;
b: preparing materials: weighing the raw materials in parts by weight;
c: heating water to dissolve sodium alginate to obtain sodium alginate solution;
d: mixing and stirring: adding the raw corn flour, the cooked corn flour, the salt, the Huaqi lotus root slurry obtained in the step A and the sodium alginate solution obtained in the step C into a dough mixer, and uniformly stirring to obtain dough;
e: curing: d, putting the dough obtained in the step D into a curing machine for curing to obtain cured dough;
f: tabletting and slitting: e, conveying the cooked dough obtained in the step E into a noodle press for tabletting, and then cutting into strips to obtain wet noodles, wherein the number of the compression rollers of the noodle press is more than 5, and the length of the wet noodles is 1.2-1.5 m;
g: putting the wet noodles on a rod, and then putting the wet noodles in a drying workshop for drying until the water content is less than 13%;
h: cutting, measuring and packaging: cutting the dried noodles in the step G into dried noodles with the length of 200-240mm, packaging the dried noodles with the weight of 500G at 250-500G, and warehousing.
Preferably, in the step D, the stirring time is 20min to 25min, and the dough temperature in the dough kneading machine is controlled to be 28 ℃ to 35 ℃.
Preferably, a layer of wet cloth covers the dough in the cooking machine in the step E, the cooking temperature is 25-30 ℃, and the cooking time is 20-25 min.
Preferably, the drying in the step G adopts a mode of pre-drying, main drying and final drying, wherein the pre-drying is drying at 20-30 ℃ for 2-3 hours, the main drying is drying at 35-40 ℃ for 8-9 hours, and the final drying is drying at 20-30 ℃ for 2-3 hours.
Preferably, the dough heads left after cutting in the step H are moved into a fermentation tank for being combined for use in next dough making.
The sodium alginate is prepared from seaweed, is a natural polysaccharide, and has good stability, solubility, cohesiveness and safety. It has low calorie and no limitation in dosage, and can be used as thickening gel modifier. Meanwhile, it also has the health care functions of increasing blood volume, maintaining blood pressure, protecting gastrointestinal tract, regulating intestine, reducing pressure and lowering blood sugar.
Compared with the prior art, the invention has the beneficial effects that:
the invention has scientific formula, reasonable nutrition collocation, simple manufacturing process and convenient operation, fully and effectively utilizes fancy lotus roots, reduces resource waste, and the prepared dried noodles have fine and smooth mouthfeel and chewy chewiness, thereby changing the problem that the corn can not be used as staple food because of poor mouthfeel for a long time.
The method comprises the steps of crushing and sieving the Huaqi lotus roots to obtain the Huaqi lotus root serous fluid, breaking cells of the Huaqi lotus roots under the action of a crusher, allowing nutritional ingredients in the cells to enter the serous fluid, and using the serous fluid as the preparation of the noodles. Makes full use of the Huaqi lotus root. The obtained pulp is 85-90% of the total weight of Huaqi lotus roots, and the residue is only 10-15%, so that the resource waste is reduced.
The components of the invention are mutually matched to play a role in optimizing the performance of the corn powder, enhancing the toughness, the viscous ductility and the formability of the dough, increasing the strength of the corn powder and improving the mouthfeel. The slurry of the Huaqi lotus root contains tannin and amylopectin, and the tannin and the amylopectin are matched with the raw corn flour and the cooked corn flour, so that the adhesion effect of the tannin and the amylopectin is exerted by utilizing the viscosity performance of the tannin and the amylopectin, and the corn powder performance and the dough structure can be optimized. And sodium alginate with viscosity is added, so that the performance of the corn powder can be further optimized, the gluten strength of the corn powder is increased, the prepared fine dried noodles are high in toughness and strong in gluten strength, prevented from becoming crisp, reduced in broken strips, boiling-resistant and soaking-resistant, fine and smooth in taste, and smooth and chewy. The addition of the salt has the effects of astringing gluten structure, improving rheological property of dough, increasing strength of dough, reducing broken strips, promoting rapid and uniform water absorption of flour, accelerating dough aging, resisting growth of mixed bacteria, preventing wet noodles from rancidity, and flavoring.
The invention has simple and scientific process. The Huaqi lotus root pulp is prepared by crushing with a potato crusher and sieving with a 100-mesh sieve, so that the lotus root can be better refined, and the dissolution of nutrient substances of the lotus root can be promoted. The drying mode of firstly low temperature, then medium high temperature and then low temperature is adopted, so that the moisture in the wet noodles is uniformly volatilized from inside to outside, and the phenomena of external dryness, internal wetness and easy breakage of the noodles are avoided. The cut dough heads are moved into a fermentation tank for use in the next dough making process in a blending manner, so that waste is avoided.
The lotus root and corn nutrition powder is rich in nutrition, is rich in double nutritional ingredients of lotus roots and corn, can optimize dietary structure, and achieves the effects of coarse grain fine eating, nutrition and health care. The invention can prevent the rich and noble diseases of 'three highs' (hypertension, hyperlipemia and hyperglycemia) and cardiovascular and cerebrovascular diseases, integrates nutrition and health care into a whole, and integrates food therapy.
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FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The foregoing summary of the invention is described in further detail below with reference to specific embodiments. It should not be understood that the scope of the above-described subject matter of the present invention is limited to the following examples. In the examples, the raw materials and the equipment are from the market.
The apparatus used in the examples was a production line using a 350 model (4 tons in BAN) medium temperature fine dried noodle machine, which comprises a twin-shaft dough mixer, a U-type aging machine, a composite sheeting and slitting machine, and medium temperature drying apparatus, and was manufactured by Zhengzhou east fine dried noodle machine manufacturing Co., Ltd. The pulverizer used is a model 750 potato pulverizer produced by Shanghai Quanda food machinery, Inc.
Example 1
Preparation of Huaqilian corn fine dried noodles
Preparing Huaqi lotus root serous fluid: cleaning, removing nodes, cutting into pieces, pulverizing with a potato pulverizer, sieving with 100 mesh sieve to obtain slurry, and refrigerating. The obtained pulp is 90% of the total weight of Huaqi lotus root, and the residue is 10% of the total weight of Huaqi lotus root.
Preparing materials: 50kg of raw corn flour with 120 meshes, 40kg of cooked corn flour with 120 meshes, 0.5kg of sodium alginate, 1kg of salt and 35kg of Huaqi lotus root serous fluid are taken.
Stirring: dissolving sodium alginate 0.5kg in 60 deg.C hot water 1.5kg, mixing sodium alginate solution, corn powder, cooked corn powder, and salt in a dough mixer, stirring, adding slurry of HUAQI rhizoma Nelumbinis, stirring at 35 deg.C for 25 min.
Curing: after stirring, putting the dough obtained by stirring into a curing machine for curing, and covering a layer of wet cloth on the dough, wherein the curing temperature is 25 ℃, and the curing time is 25 min.
Tabletting and slitting: the cured dough is sent into a six-channel noodle rolling machine for tabletting and slitting, the thickness of the first dough sheet is 4mm, the thickness of the last dough sheet is 1mm, the dough sheets are kept uniform and continuous, and wet noodles with the length of 1.2 meters are obtained after slitting.
And (3) drying: drying wet noodles in drying workshop at 25 deg.C for 2 hr, drying at 35 deg.C for 8 hr, and drying at 25 deg.C for 2 hr to obtain dried noodles with water content of 13%.
Cutting, measuring and packaging: cutting the dried noodles into 200mm long fine dried noodles, packaging at a weight of 250g, and warehousing.
Example 2
Preparation of Huaqilian corn fine dried noodles
Preparing Huaqi lotus root serous fluid: cleaning, removing nodes, cutting into pieces, pulverizing with a potato pulverizer, sieving with 80 mesh sieve to obtain slurry, and refrigerating. The obtained pulp was 88% of the total weight of Huaqi lotus root, and the residue was 12% of the total weight of Huaqi lotus root.
Preparing materials: 45kg of raw corn flour of 120 meshes, 35kg of cooked corn flour, 0.2kg of sodium alginate, 1.5kg of salt and 40kg of Huaqi lotus root serous fluid are taken.
Stirring: dissolving sodium alginate 0.2kg in 60 deg.C hot water 1.5kg, dissolving sodium alginate 1.5kg salt in 5kg water, mixing sodium alginate solution, salt solution, raw corn flour, cooked corn flour, and slurry of HUAQILIANOU in a dough mixer, stirring at 28 deg.C for 20 min.
Curing: after stirring, putting the dough obtained by stirring into a curing machine for curing, and covering a layer of wet cloth on the dough, wherein the curing temperature is 30 ℃, and the curing time is 20 min.
Tabletting and slitting: the cured dough is sent into a six-channel noodle rolling machine for tabletting and slitting, the thickness of the first dough sheet is 4mm, the thickness of the last dough sheet is 1mm, the dough sheets are kept uniform and continuous, and wet noodles with the length of 1.5 meters are obtained after slitting.
And (3) drying: drying wet noodles in drying workshop at 30 deg.C for 2 hr, drying at 40 deg.C for 8 hr, and drying at 30 deg.C for 2 hr to obtain dried noodles with water content of 12%.
Cutting, measuring and packaging: cutting the dried noodles into fine dried noodles with length of 240mm, packaging according to weight of 500g, and warehousing.
Example 3
Preparation of Huaqilian corn fine dried noodles
Preparing Huaqi lotus root serous fluid: cleaning, removing nodes, cutting into pieces, pulverizing with a potato pulverizer, sieving with 100 mesh sieve to obtain slurry, and refrigerating. The obtained pulp is 85% of the total weight of Huaqi lotus root, and the residue is 15% of the total weight of Huaqi lotus root.
Preparing materials: 48kg of raw corn flour with 120 meshes, 37kg of cooked corn flour with 120 meshes, 0.3kg of sodium alginate, 1kg of salt and 40kg of Huaqi lotus root serous fluid are taken.
Stirring: dissolving sodium alginate 0.3kg in 60 deg.C hot water 1.5kg, mixing sodium alginate solution, corn powder, cooked corn powder, and salt in a dough mixer, stirring, adding slurry of HUAQI rhizoma Nelumbinis, stirring at 30 deg.C for 25 min.
Curing: after stirring, putting the dough obtained by stirring into a curing machine for curing, and covering a layer of wet cloth on the dough, wherein the curing temperature is 28 ℃, and the curing time is 25 min.
Tabletting and slitting: and (3) feeding the cooked dough into a five-channel noodle rolling machine for tabletting and slitting, wherein the thickness of the first dough sheet is 4mm, the thickness of the last dough sheet is 1mm, the dough sheets are kept uniform and continuous, and the wet dough strips with the length of 1.2 meters are obtained after slitting.
And (3) drying: drying wet noodles in drying workshop at 20 deg.C for 3 hr, drying at 30 deg.C for 9 hr, and drying at 25 deg.C for 2 hr to obtain dried noodles with water content of 12%.
Cutting, measuring and packaging: cutting the dried noodles into 200mm long fine dried noodles, packaging at a weight of 250g, and warehousing.
The fine dried noodles prepared by the method have high toughness, strong strength, difficult crisping and breaking, boiling and soaking resistance, fine and smooth mouthfeel, smoothness, chewiness and rich nutrition.
The above-mentioned embodiment is only one of the preferred embodiments of the present invention, and should not be used to limit the scope of the present invention, but all the insubstantial modifications or changes made within the spirit and scope of the main design of the present invention, which still conform to the technical problems of the present invention, should be included in the scope of the present invention.

Claims (9)

1. The Huaqi lotus root and corn fine dried noodles are characterized in that: the feed is prepared from the following raw materials in parts by weight: 35-45 parts of Huaqi lotus root pulp, 45-50 parts of corn starch, 35-40 parts of corn cooked powder, 0.2-0.5 part of sodium alginate and 1-2 parts of salt;
the preparation method of the Huaqi lotus root and corn fine dried noodles comprises the following steps:
a: preparing Huaqi lotus root slurry: cleaning, removing nodes and cutting the Huaqi lotus roots, crushing and sieving to obtain Huaqi lotus root serous fluid, and refrigerating for later use;
b: preparing materials: weighing the raw materials in parts by weight;
c: heating water to dissolve sodium alginate to obtain sodium alginate solution;
d: mixing and stirring: adding the raw corn flour, the cooked corn flour, the salt, the Huaqi lotus root slurry obtained in the step A and the sodium alginate solution obtained in the step C into a dough mixer, and uniformly stirring to obtain dough;
e: curing: d, putting the dough obtained in the step D into a curing machine for curing to obtain cured dough;
f: tabletting and slitting: e, feeding the cooked dough obtained in the step E into a tablet press, tabletting and cutting into strips to obtain wet noodles, wherein the number of compression rollers of the tablet press is more than 5, and the length of the wet noodles is 1.2-1.5 m;
g: putting the wet noodles on a rod, and then putting the wet noodles in a drying workshop for drying until the water content is less than 13%;
h: cutting, measuring and packaging: cutting the dried noodles in the step G into dried noodles with the length of 200-240mm, packaging the dried noodles with the weight of 500G at 250-500G, and warehousing.
2. The Huaqi lotus root and corn fine dried noodles as claimed in claim 1, which is characterized in that: the feed is prepared from the following raw materials in parts by weight: 37-42 parts of Huaqi lotus root pulp, 46-49 parts of raw corn flour, 36-38 parts of cooked corn flour, 0.2-0.4 part of sodium alginate and 1-2 parts of salt.
3. The Huaqi lotus root and corn fine dried noodles as claimed in claim 2, which is characterized in that: the feed is prepared from the following raw materials in parts by weight: 40 parts of Huaqi lotus root pulp, 48 parts of raw corn flour, 37 parts of cooked corn flour, 0.3 part of sodium alginate and 1 part of salt.
4. The Huaqi lotus root and corn fine dried noodles as claimed in any one of claims 1 to 3, which is characterized in that: the raw corn flour and the cooked corn flour are fine powder which is sieved by a 120-mesh sieve.
5. The Huaqi lotus root and corn fine dried noodles as claimed in claim 4, wherein the flower bud lotus root and corn fine dried noodles are characterized in that: and B, the equipment used for crushing in the step A is a potato fine crusher.
6. The Huaqi lotus root and corn fine dried noodles as claimed in claim 5, which is characterized in that: in the step D, the stirring time is 20min-25min, and the dough temperature in the dough kneading machine is controlled to be 28-35 ℃.
7. The Huaqi lotus root and corn fine dried noodles as claimed in claim 6, which is characterized in that: and E, covering a layer of wet cloth on the dough in the curing machine in the step E, wherein the curing temperature is 25-30 ℃, and the curing time is 20-25 min.
8. The Huaqi lotus root and corn fine dried noodles as claimed in claim 7, wherein the flower is characterized in that: the drying in the step G adopts a mode of pre-drying, main drying and final drying, wherein the pre-drying is drying at 20-30 ℃ for 2-3 hours, the main drying is drying at 35-40 ℃ for 8-9 hours, and the final drying is drying at 20-30 ℃ for 2-3 hours.
9. The Huaqi lotus root and corn fine dried noodles as claimed in claim 8, wherein the flower is characterized in that: and D, moving the dough heads remained after cutting in the step H into a fermentation tank for use in the next dough making process.
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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6016561A (en) * 1983-07-06 1985-01-28 Osamu Takami Noodle composed mainly of lotus root and its preparation
CN1174670A (en) * 1996-08-23 1998-03-04 汤兆铮 Maize flour and production technology thereof
CN1736249A (en) * 2004-08-21 2006-02-22 周耀英 Pure corn instant noodle
CN103989073A (en) * 2014-05-22 2014-08-20 禹州市思源实业有限公司 Lotus root health noodles and preparation method thereof
CN104509775A (en) * 2013-09-26 2015-04-15 哈尔滨鑫红菊食品科技有限公司 Processing method of corn vermicelli
CN105942199A (en) * 2016-06-24 2016-09-21 贵州省凤冈县荷塘秋韵有机莲藕制品有限公司 Processing method of lotus root convenient fine dried noodles

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6016561A (en) * 1983-07-06 1985-01-28 Osamu Takami Noodle composed mainly of lotus root and its preparation
CN1174670A (en) * 1996-08-23 1998-03-04 汤兆铮 Maize flour and production technology thereof
CN1736249A (en) * 2004-08-21 2006-02-22 周耀英 Pure corn instant noodle
CN104509775A (en) * 2013-09-26 2015-04-15 哈尔滨鑫红菊食品科技有限公司 Processing method of corn vermicelli
CN103989073A (en) * 2014-05-22 2014-08-20 禹州市思源实业有限公司 Lotus root health noodles and preparation method thereof
CN105942199A (en) * 2016-06-24 2016-09-21 贵州省凤冈县荷塘秋韵有机莲藕制品有限公司 Processing method of lotus root convenient fine dried noodles

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