CN1069633A - With beans, cereal is nutrient instant noodles and the production method and the equipment of raw material - Google Patents
With beans, cereal is nutrient instant noodles and the production method and the equipment of raw material Download PDFInfo
- Publication number
- CN1069633A CN1069633A CN91106780A CN91106780A CN1069633A CN 1069633 A CN1069633 A CN 1069633A CN 91106780 A CN91106780 A CN 91106780A CN 91106780 A CN91106780 A CN 91106780A CN 1069633 A CN1069633 A CN 1069633A
- Authority
- CN
- China
- Prior art keywords
- raw material
- beans
- cereal
- noodles
- production method
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
Images
Abstract
The present invention relates to a kind of is nutrient instant noodles and the production method and the equipment of raw material with beans, cereal, it is characterized in that in production method, abrasive dust for the dry grinding powder, the slaking moulding be in flour stranding machine from the maturation type, the screw rod of the flour stranding machine of its production equipment is single more piece; The raw material of noodles is two or more a mixture of beans, cereal or its.The nutritional labeling of needed by human body lacked and added by noodles of the present invention owing to the curing time, it is nutritious, easily digestion, mouthfeel is good, forming the approach that a success is provided for the daily staple food of people for making delicacies out of coarse food grain, 3～5 minutes was that edible is particularly suitable for the usefulness of meeting an urgent need owing to noodles of the present invention soak with boiling water particularly.
Description
The present invention relates to a kind of fast food, specifically, is nutrient instant noodles and the production method and the equipment of raw material with beans, cereal.
As everyone knows, human body is many-sided to the requirement of nutrition.But the restriction of the condition of being subjected to and custom with influence, the situation of people's partial eclipse is very serious, and in real life, the food that contains the multiple nutrients composition is actually rare, in the course of time, the required nutrition of people's health can not be supplied with fully, occurs easily malnutritive and directly has influence on the healthy of people.So necessary exploitation is a kind of to be the alimentary paste of raw material with beans, cereal.
In addition, constitute from world food, corn yield accounts for 1/4 of world food output, and in China, corn yield has also accounted for 1/5 of grain yield, per mu yield highest record in the rice world is 1000 kilograms, and the highest record of corn per mu yield is 1500 kilograms, and the nutritive value of corn then surpasses rice, but owing to corn deep processing technology does not reach a standard, the direct edible mouthfeel of corn is poor, thereby fails to become people's staple food always.Before this method is not invented, external many countries, particularly the U.S., Japan, West Germany, Britain etc. all have large-scale corn processing enterprise, and product category is many, but all are that corn processing is decomposed into starch, dextrin, syrup, primverose, feed, corn oil and maceration extract etc.Corn also just is used to make starch, sugaring, wine brewing and converted starch etc. at home.Therefore, support today that human ability more and more is in the limit at the earth, the staple food that exploitation corn and beans, cereal thing become people's three meals in a day has crucial meaning.
According to the data introduction, the method that also has at present many production ground rice and other powder both at home and abroad, but all be with rice pearling once more, remove shakeout and mix, wash, soak, mill, stir, steam the made a kind of thread ground rice of bar of justifying of a series of ten multiple working procedures such as powder, extruding, wire vent, boiling, cooling and oven dry.As instant rice-flour, dried thin rice stick, instant rice-flour noodles, powerful ground rice etc.; The powder of other shape has row's ground rice, square powder, hollow powder etc.These production methods, complex process, production cycle are grown, labour intensity hand-manipulated is big, it is big to take up an area of, the defibrination boiling will be burnt coal, and energy consumption is big, the product cost height.Though external as Japanese useful sweet potato starch 75%, potato starch 20%, cornstarch are 5% bean vermicelli of making, its method mixes after being gelatinized starch, powder is leaked in extruding, superheated water, cold water cooling, with bean vermicelli peg, freezing, Xie Leng, control water, dry finishing and packing then; And useful rice is main, add a small amount of wheat gluten and wheaten starch, mediate the noodles that form with a kind of solution that contains an amount of phosphate and salt again, its specific practice is: in 100 parts of rice meals, add 15 parts of wheat glutens, 15 portions of wheat flours, mix with it with the water of an amount of phosphate and salt again and pinch and make noodles, but, these production methods also are after will removing the peel with skinning machine raw material, heat-treat, abrasive dust, stir, advance machine then and go out bean vermicelli, carried out Ageing Treatment again 150 to 210 minutes, also just in moist closet, be incubated, high more as output like this, the moist closet that takies is many more, and the place that takies is also just big more, need after the insulation to rub scattered, could dry at last with the machine of rubbing scattered, packing.This method from former expect produce product, the time is long, manual operations, labour intensity is big, takes up an area of big.And this method all must adopt defibrination, the method for boiling, and consumption coal, power consumption are big, and more outstanding is all can not produce the fast-food nutrition noodles.According to investigations, also not having both at home and abroad to be nutrient instant noodles and the production method and the equipment of raw material with beans, cereal.
The purpose of this invention is to provide that a kind of to soak ready-to-serve after a few minutes with boiling water be the nutrient fast-food noodles of raw material with beans, cereal.This sensory of noodles is good, can keep the nutritional labeling of raw material.
It is the production method of the nutrient fast-food noodles of raw material with beans, cereal that another object of the present invention provides a kind of, and makes fast food noodles production technology simple, does not burn coal, and power consumption is low.
It is the production equipment of the nutrient fast-food noodles of raw material with beans, cereal that a further object of the present invention provides a kind of, this equipment is had make simply, the characteristics of dependable performance.
The objective of the invention is to realize by following approach: a kind of is nutrient fast-food noodles and the production method and the equipment of raw material with beans, cereal, comprise the raw material processing, abrasive dust, spice, slaking is shaped, air-cooled, timeliness is metered to mold forming, baking operation, described abrasive dust is to store in a warehouse beans, cereal thing or their mixture after raw material is handled, to dry grind into powder with flour mill (1); Described slaking moulding be the fine powder that will mix thoroughly with liquid in vermicelli machine (3) through the slaking and appear to be shaped voluntarily of high temperature, high pressure through forming screen sheet (34); Described timeliness is that the fast food face of slaking shaping is put a period of time in timeliness storehouse (5); Described oven dry is that the fast food face after being shaped through timeliness, metering is dried in dryer (7).
The fast food of the present invention product equipment of looking unfamiliar, comprise flour mill (1), mixer (2), vermicelli machine (3), air blast (4), timeliness storehouse (5), dryer (7), the screw propulsion of described vermicelli machine (3) partly are single more piece screw rod (31), are provided with adjustment sheet (32) between joint and joint, and between its screw rod (31) and noodle outlet, having a big volume to store up vexed storehouse (33), described timeliness storehouse (5) is that a long pipeline shape that is provided with conveyer belt (51) connects case; Described dryer (7) is a kind of far-infrared electric low temperature wind formula dryer, comprises baking oven (72) and baker (71).
The raw material of fast food noodles of the present invention is beans, cereal thing; Or they two or more mixture, beans, cereal thing comprise rice, glutinous rice, maize, millet, sorghum rice, the seed of Job's tears, black rice, husked sorghum, soya bean, angle beans, red bean, mung bean etc.Rice or corn or rice and corn need account for more than 50% of material composition in the raw material.
The concrete technology of the inventive method is:
One, raw material processing: employed various raw materials all need be through anticipating, and to remove impurity, rotten part need be eluriated totally as rice to be fit to the present invention's needs, removes sand or the like.
Two, abrasive dust: with the raw material described in the raw material of the present invention, clay into power in flour mill (1), its fineness needs more than 80 orders; Clay into power if the mixture of beans, cereal thing enters in the flour mill (1) after then must earlier they being mixed again, its precision is equally more than 80 orders.
Three, spice: above-mentioned ground raw material is added liquid at mixer (2) inner edge, and the limit stirs, and the ratio of raw meal and corn is 100: 40～50, and liquid can be water purification, also contains vitamin or/and the water of trace element, as vegetable soup etc.
Four, slaking is shaped: the raw material behind the above-mentioned mix is put into flour stranding machine (3), through fricative high temperature, high pressure and from ripe and be shaped through forming screen sheet (34), raw meal temperature in flour stranding machine (3) is 90～120 ℃.
Five, air-cooled: an air blast (4) is established in the below at flour stranding machine (3) meal outlet, to the noodles blowing of slaking shaping.
Six, timeliness: will in timeliness storehouse (5), preserve 2.5～3.5 hours, thereby make noodles behind the overaging storehouse by air-cooled shaping noodles calm timeliness storehouse (5) of input after peg (52) hangs, be gentle and tack-free state.
Seven, be metered to contour forming: above-mentioned noodles are after timeliness goes out timeliness storehouse (5), and finishing die is evenly put in metering again.Owing to have small number of bonded together at noodles near peg (52) position, before metering, stick portion must be rubbed scattered gently.
Eight, oven dry: the noodles of putting into finishing die enter dryer (7) baking 20～40 minutes with finishing die, and its baking temperature is 45～55 ℃.
Nine, packing: the noodles after will drying take out, and with packaging bag or other container package, can dispatch from the factory.
Production equipment concrete structure of the present invention is:
One, flour mill (1): be the general flour mill in market.
Two, mixer (2): be market General Foods Corporation mixer.
Three, flour stranding machine (3): this machine is from ripe screw-pushing type, comprises support, motor, belt, belt pulley, casing, feed hopper, screw rod (31) and discharging forming screen sheet (34) etc.Screw rod (31) is single more piece, is provided with adjustment sheet (32) between joint and joint, is provided with a big volume and stores up vexed storehouse (33) between the discharging forming screen sheet (34) of screw rod (31) and noodle outlet.
Four, air blast (4): be the market universal blower, be installed on rice-flour noodles machine (3) support between flour stranding machine (3) discharging forming screen sheet (34) lower end and timeliness storehouse (5) end face.
Five, timeliness storehouse (5): this storehouse is the logical storehouse of a tunnel shape, and both sides are provided with conveyer belt (51) in the storehouse.
Six, dryer (7): this machine comprises baking oven (72) and baker (71), and baker is provided with far-infrared electric body and air blast in (71).
Owing to adopted technique scheme, the present invention to have following outstanding characteristics:
1, processes nutrient instant noodles with the present invention, for people provide a kind of nutrition many staple food grains.
2, process beans, cereal coarse food grain, particularly corn with the present invention, be the deep processing of coarse food grain, making delicacies out of coarse food grain provides a kind of successful method, for beans, cereal thing coarse food grain provide condition as people's life staple food grain.
3, during abrasive dust of the present invention with dry grinding, do not need boiling, once from ripe, thereby energy savings greatly
4, because the present invention has adopted adding vitamin, nutrients such as trace element, thus improved the quality of product widely.
5, the fast food noodles of making through the present invention can be directly used in people's staple food grain, also because product of the present invention soaks with boiling water 3～5 minutes was edible and be adapted to the emergent usefulness of people especially, as working, go to school, and travel etc.
6, because the inventive method adopts the machine operation frictional heating from ripe production technology, and the noodles curing time is short, and nutritive loss is few, is stirred fully in the raw material slaking, makes the abundant gelatinization of starch, mouthfeel is good when making it edible, easily digestion, and nutrition easily absorbs.
7, owing to the inventive method dry grinding powder, frictional heating is from ripe, thereby the high smooth in appearance of the expanded coefficient of noodles is glossy, do not stick with paste and do not rupture, mouthfeel softness, free from extraneous odour, kept the natural flavor and the true qualities of beans, cereal, but also had an easy preservation, advantage such as not perishable.
Description of drawings:
Accompanying drawing is the production equipment concrete structure and the schematic layout pattern of fast-food nutrition noodles of the present invention.
Embodiment:
Further specify the present invention below in conjunction with embodiment, but be not limited to following examples.
Embodiment 1:
Get warehouse corn 100kg, the peeling removal of impurities, in flour mill (1), wear into 80 purpose powder, put into mixer (2) again, adding entry 40kg stirs, slowly put into flour stranding machine (3) then, by the HTHP in the flour stranding machine after ripe, through storage vexed storehouse (33), from forming screen sheet (34), extrude, by air blast (4) air blast cooling, again by after placing peg (52) on the peg frame (53) to hang, the conveyer belt (51) that (55) are conveyed in the timeliness storehouse (5) of mentioning by the conveyer belt (54) on the carriage (56) is gone up and is imported in the timeliness storehouse (5), in timeliness storehouse (5), preserved 3 hours, carry out timeliness, go up by balance (61) metering at workbench (6) then, before metering, gently rub scattered noodles with have gentle hands and contacting the bonded part that peg (52) is located.Again the noodles that measure are rubbed into bulk at random, put into finishing die, then, the drying baker that noodles are put into dryer (7) with finishing die toasted 30 minutes down at 50 ℃ through baker, then noodles was taken out from finishing die, packed.
Embodiment 2:
Get warehouse corn 100kg, removal of impurities, in flour mill (1), wear into 80 purpose powder and put into mixer (2) again, adding entry 40kg stirs, slowly put into flour stranding machine (3) then, by the HTHP in the flour stranding machine after ripe, through storage vexed storehouse (33), from forming screen sheet (34), extrude, cool off by air blast (4) air blast, again by after placing peg (52) on the peg frame (53) to hang, go up and import in the timeliness storehouse (5) by the conveyer belt (51) that (55) are transported in the timeliness storehouse (5) of mentioning on the carriage (56), in timeliness storehouse (5), preserved 3 hours, carry out timeliness, go up by balance (61) metering at workbench (6) then, before metering, gently rub scattered noodles with have gentle hands and contacting the bonded part that peg (52) is located, again the flour that measures is rubbed into bulk at random, put into finishing die, then, the drying baker that noodles are put into dryer (7) with finishing die toasted 30 minutes down at 50 ℃ through baker, then noodles was taken out from finishing die, packed.
Embodiment 3:
Get storage rice 100kg, the shakeout removal of impurities, in flour mill (1), wear into 80 purpose powder, put into mixer (2) again, adding entry 40kg stirs, slowly put into flour stranding machine (3) then, by the HTHP in the flour stranding machine after ripe, through storage vexed storehouse (33), from forming screen sheet (34), extrude, by blower cools, again by after placing peg (52) on the peg frame (53) to hang, the conveyer belt (51) that (55) are conveyed in the timeliness storehouse (5) of mentioning by the conveyer belt (54) on the carriage (56) is gone up and is imported in the timeliness storehouse (5), in timeliness storehouse (5), kept 3 hours, carry out timeliness, go up by balance (61) metering at workbench (6) then, before metering, gently rub scattered noodles with have gentle hands and contacting the bonded part that peg (52) is located.Again the noodles that measure are rubbed into bulk at random, put into finishing die, the drying baker that noodles are put into dryer (7) with finishing die toasted 30 minutes down at 50 ℃ through baker then, then noodles was taken out from finishing die, packed.
Embodiment 4:
Get storage rice 100kg, the shakeout removal of impurities, in flour mill (1), wear into 85 purpose powder, put into mixer (2) again, adding the vegetable soup 40kg that is cooled to normal temperature stirs, slowly put into flour stranding machine (3) then, by the HTHP in the flour stranding machine after ripe, through storage vexed storehouse (33), from forming screen sheet (34), extrude, by air blast (4) air blast cooling, again by after placing peg (52) on the peg frame (53) to hang, the conveyer belt (51) that (55) are transported in the timeliness storehouse (5) of mentioning by the conveyer belt (54) on the carriage (56) is gone up and is imported in the timeliness storehouse (5), in timeliness storehouse (5), preserved 3 hours, carry out timeliness, the metering of the balance (61) on workbench (6) then, before metering, gently rub scattered noodles with have gentle hands and contacting the bonded part that peg (52) is located.Again the noodles that measure are rubbed into bulk at random, put into finishing die, then, the drying baker that noodles are put into dryer (7) with finishing die toasted 25 minutes down at 52 ℃ through baker, then flour was taken out from finishing die, packed.
Embodiment 5:
Get storage corn 50kg, rice 10kg, soya bean 20kg, mung bean 5kg, wheat 15kg, after the removal of impurities, with corn, rice, soya bean, after wheat is mixed thoroughly, put into flour mill (1) together and wear into 80 purpose powder, put into mixer (2) again, the dish powder 40kg that adds through boiling stirs, slowly put into flour stranding machine (3) then,,, from forming screen sheet (34), extrude after ripe by the HTHP in the flour stranding machine through storage vexed storehouse (33), cool off by air blast (4) air blast, again by after placing peg (52) on the peg frame (53) to hang, by the mentioning of the conveyer belt (54) on the carriage (56) (55) be conveyed into that conveyer belt (51) in the timeliness storehouse (5) is gone up and input timeliness storehouse (5) in, preservation is 3 hours timeliness storehouse (5) in, carry out timeliness, go up by balance (61) metering at workbench (6) then, before metering, gently rub scattered the bond site that noodles are located at contact peg (52) with have gentle hands.Again the noodles that measure are put into finishing die, then, the drying baker that noodles are put into dryer (7) with finishing die toasted 25 minutes down for 52 ℃ through baker, then noodles was taken out from finishing die, packed.
Embodiment 6:
Get rice 50kg, corn 10kg, soya bean 20kg, mung bean 5kg, wheat 15kg, after the removal of impurities, with corn, rice, soya bean, after wheat is mixed thoroughly, put into flour mill (1) together and wear into 80 purpose powder, put into mixer (2) again, the vegetable soup 40kg that adds through boiling stirs, slowly put into flour stranding machine (3) then,,, from forming screen sheet (34), extrude after ripe by HTHP in the flour stranding machine through storage vexed storehouse (33), cool off by air blast (4) air blast, again by after placing peg (52) on the peg frame (53) to hang, by the mentioning of the conveyer belt (54) on the carriage (56) (55) be conveyed into that conveyer belt (51) in the timeliness storehouse (5) is gone up and input timeliness storehouse (5) in, preservation is 3 hours timeliness storehouse (5) in, carry out timeliness, go up by balance (61) metering at workbench (6) then, before metering, gently rub scattered the bond site that noodles are located at contact peg (52) with have gentle hands.Again the noodles that measure are put into finishing die, then, the drying baker that noodles are put into dryer (7) with finishing die toasted 25 minutes down at 52 ℃ through baker, then noodles was taken out from finishing die, packed.
Embodiment 7:
Get storage rice 30kg, corn 20kg, soya bean 10kg, mung bean 15kg, after the wheat 25kg removal of impurities, with corn, rice, soya bean, after wheat is mixed thoroughly, put into flour mill (1) together and wear into 80 purpose powder, put into mixer (2) again, the vegetable soup 40kg of adding through boiling stirs, and slowly puts into flour stranding machine (3) then, by the HTHP in the flour stranding machine after ripe, through storage vexed storehouse (33), from forming screen sheet (34), extrude, by air blast (4) air blast cooling, again by after placing peg (52) on the peg frame (53) to hang, the conveyer belt (51) that (55) are conveyed in the timeliness storehouse (5) of mentioning by the conveyer belt (54) on the carriage (56) is gone up and is imported in the timeliness storehouse (5), in timeliness storehouse (5), preserved 3 hours, carry out timeliness, go up by balance (61) metering at workbench (6) then, before metering, gently rub scattered noodles with have gentle hands and contacting the bonded part that peg (52) is located.Again the noodles that measure are put into finishing die, the drying baker that noodles are put into dryer (7) with finishing die toasted 25 minutes down at 52 ℃ through baker then, then noodles was taken out from finishing die, packed.
Embodiment 8:
Get storage corn 30kg, rice 20kg, soya bean 10kg, mung bean 15kg, wheat 25kg, after the removal of impurities, with corn, rice, soya bean, after wheat is mixed thoroughly, put into flour mill (1) together and wear into 80 purpose powder, put into mixer (2) again, after adding water purification 45kg stirs, slowly put into flour stranding machine (3) again, by the HTHP in the flour stranding machine after ripe, through storage vexed storehouse (33), from forming screen sheet (34), extrude, by air blast (4) air blast cooling, after placing peg (52) on the peg frame (53) to hang, by the mentioning of the conveyer belt (54) on the carriage (56) (55) be conveyed into that conveyer belt (51) in the timeliness storehouse (5) is gone up and input timeliness storehouse (5) in, in timeliness storehouse (5), preserved 3 hours, carry out timeliness, go up by balance (61) metering, before metering at workbench (6) then, gently rub scattered noodles with have gentle hands and contacting the bonded part that peg (52) is located, again the noodles that measure are put into finishing die, then, the drying baker that noodles are put into dryer (7) with finishing die toasted 25 minutes down at 52 ℃ through baker, then noodles are taken out from finishing die, pack.
In the foregoing description 1～8, the screw rod of the flour stranding machine of its production equipment (31) is all with single two joints, and among the embodiment 9～10, the screw rod of the flour stranding machine of its production equipment (31) is all with single three joints.
Claims (11)
1, a kind of beans, cereal are nutrient instant noodles and the production method and the equipment of raw material, its production method comprises that raw material processing, abrasive dust, spice, slaking are shaped, air-cooled, timeliness, measure, go into contour forming, oven dry and packing, it is characterized in that abrasive dust is that raw material is handled the back powdered of dry grinding at raw material flour mill [1] in; Spice is that the raw material of will clay into power adds the liquid limit at mixer [2] inner edge and stirs; It is that the raw material behind the mix is put into flour stranding machine [3] that slaking is shaped, and is shaped through forming screen sheet [34] from ripe through fricative HTHP; Timeliness is to preserve in calm timeliness storehouse [5] by air-cooled shaping noodles; Oven dry is that the noodles after being shaped are toasted in dryer [7].
2, according to claim 1 is nutrient instant noodles and the production method and the equipment of raw material with beans, cereal, it is characterized in that the powder size of abrasive dust must be more than 80 orders.
3, according to claim 1 and 2 is nutrient instant noodles and the production method and the equipment of raw material with beans, cereal, it is characterized in that the ratio of stirring the raw meal of material and adding liquid is 100: 40～50.
4, described according to one of claim 1 to 3 is the nutrient instant noodles of raw material with beans, cereal, and production method and equipment, it is characterized in that the temperature of slaking shaping raw meal in flour stranding machine (3) is 90～120 ℃.
5, described according to one of claim 1 to 4 is nutrient instant noodles and the production method and the equipment of raw material with beans, cereal, and when it is characterized in that timeliness, noodles were preserved 2.5～3.5 hours in calm timeliness storehouse (5).
6, described according to one of claim 1 to 5 is nutrient instant noodles and the production method and the equipment of raw material with beans, cereal, and when it is characterized in that drying, baking temperature is at 45～60 ℃, and the time is 20～40 minutes.
7, according to claim 3 is nutrient instant noodles and the production method and the equipment of raw material with beans, cereal, it is characterized in that stirring add liquid can be water purification or contain vitamin or/and the trace element or/and the water of the nutrient that other needed by human body is wanted.
8, a kind of is nutrient instant noodles and the production method and the equipment of raw material with beans, cereal, its equipment comprises flour mill (1), mixer (2), flour stranding machine (3), air blast (4), timeliness storehouse (5) and dryer (7) etc., the screw propulsion that it is characterized in that flour stranding machine (3) partly is single more piece screw rod (31), between joint and joint, be provided with adjustment sheet (32), and between its screw rod (31) and noodle outlet, have a big volume to store up vexed storehouse (33); Timeliness storehouse (5) is that a long pipeline shape that is provided with conveyer belt (51) connects case; Dryer (7) is a kind of far-infrared electric low temperature wind formula dryer, comprises baking oven (72) and baker (71).
9, a kind of is nutrient instant noodles and the production method and the equipment of raw material with beans, cereal, and the raw material of its fast food face is two or more a mixture of beans, cereal thing or they.
10, according to claim 9 is nutrient instant noodles and the production method and the equipment of raw material with beans, cereal, the raw material that it is characterized in that the fast food face is one or two or more kinds a mixture of rice or rice and other beans, cereal thing, other beans, cereal thing comprise corn, glutinous rice, maize, millet, sorghum rice, the seed of Job's tears, black rice, husked sorghum, soya bean, angle beans, red bean, mung bean etc., and rice or rice and corn stigma account for 50% of material composition in the raw material.
11, according to claim 10 is nutrient instant noodles and the production method and the equipment of raw material with beans, cereal, the raw material that it is characterized in that the fast food face is one or two or more kinds a mixture of corn or corn and other beans, cereal, other beans, cereal comprise rice, glutinous rice, maize, millet, sorghum rice, husked sorghum, black rice, the seed of Job's tears, soya bean, angle beans, red bean, mung bean etc., and corn or corn and rice must account for more than 50% of material composition in the raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91106780A CN1069633A (en) | 1991-08-20 | 1991-08-20 | With beans, cereal is nutrient instant noodles and the production method and the equipment of raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91106780A CN1069633A (en) | 1991-08-20 | 1991-08-20 | With beans, cereal is nutrient instant noodles and the production method and the equipment of raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1069633A true CN1069633A (en) | 1993-03-10 |
Family
ID=4908159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91106780A Pending CN1069633A (en) | 1991-08-20 | 1991-08-20 | With beans, cereal is nutrient instant noodles and the production method and the equipment of raw material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1069633A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429165A (en) * | 2011-10-27 | 2012-05-02 | 吉林省大禾食品发展有限公司 | Corn noodles and production method thereof |
| CN102696968A (en) * | 2012-06-25 | 2012-10-03 | 吉林大学 | Miscellaneous grain and miscellaneous bean instant noodles for children and preparation method of same |
| CN103125818A (en) * | 2013-03-13 | 2013-06-05 | 吉林市永鹏农副产品开发有限公司 | Processing method of whole-grain cereals type macaroni series foods |
| CN108902717A (en) * | 2018-06-13 | 2018-11-30 | 闵志军 | A kind of pueraria lobata Chinese yam lotus seeds varied fine dried noodles |
| CN109363152A (en) * | 2018-11-07 | 2019-02-22 | 柳州市乐哈哈食品科技有限公司 | Automatic rice flour hog shred |
| CN109820006A (en) * | 2019-01-25 | 2019-05-31 | 贵州工程应用技术学院 | A kind of vegetable biscuit processing preparation facilities |
| CN115518731A (en) * | 2022-06-21 | 2022-12-27 | 龙静 | Edible flour production and processing device |
-
1991
- 1991-08-20 CN CN91106780A patent/CN1069633A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429165A (en) * | 2011-10-27 | 2012-05-02 | 吉林省大禾食品发展有限公司 | Corn noodles and production method thereof |
| CN102696968A (en) * | 2012-06-25 | 2012-10-03 | 吉林大学 | Miscellaneous grain and miscellaneous bean instant noodles for children and preparation method of same |
| CN103125818A (en) * | 2013-03-13 | 2013-06-05 | 吉林市永鹏农副产品开发有限公司 | Processing method of whole-grain cereals type macaroni series foods |
| CN108902717A (en) * | 2018-06-13 | 2018-11-30 | 闵志军 | A kind of pueraria lobata Chinese yam lotus seeds varied fine dried noodles |
| CN109363152A (en) * | 2018-11-07 | 2019-02-22 | 柳州市乐哈哈食品科技有限公司 | Automatic rice flour hog shred |
| CN109820006A (en) * | 2019-01-25 | 2019-05-31 | 贵州工程应用技术学院 | A kind of vegetable biscuit processing preparation facilities |
| CN115518731A (en) * | 2022-06-21 | 2022-12-27 | 龙静 | Edible flour production and processing device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101138427B (en) | Konjak synthetic rice with targeting effect and preparation method thereof | |
| US20070237879A1 (en) | Not-ready-to-eat reconstituted grain product and manufacture method thereof | |
| CN101416699A (en) | Dry-type three-segment mature method rice-flour production technique | |
| CN1069633A (en) | With beans, cereal is nutrient instant noodles and the production method and the equipment of raw material | |
| CN1079645C (en) | Maize flour for making steamed bread and production technology | |
| CN1170339A (en) | Wholegrain food products | |
| CN102461873A (en) | Grain chilli sauce | |
| CN112244142B (en) | Production method of nutritional gluten | |
| CN101485418B (en) | Process for producing cereal foodstuffs and equipment | |
| CN103125818B (en) | Processing method of whole-grain cereals type macaroni series foods | |
| CN1197479C (en) | Method for making green environment-protection type nutrient maize flour | |
| CN1341377A (en) | Production method of corn instant noodles | |
| CN1069636A (en) | The production method of snack gruel | |
| CN1125524A (en) | Fresh-retaining noodles mixed with multi-grains | |
| CN1171205A (en) | Method for producing instant noodles of pure corn flour | |
| CN1043866A (en) | Expansion buckwheat vermicelli producting technology | |
| CN111109520A (en) | Coarse cereal whole flour noodles and making process thereof | |
| CN111053240A (en) | Meal replacement powder and preparation method thereof | |
| JPH04228045A (en) | Precooked chinese noodles, method and device for producing the same | |
| CN104026466A (en) | Sticky-rice-type food as well as preparation method thereof | |
| CN113017075B (en) | Whole grain vermicelli and preparation method thereof | |
| CN104336440A (en) | Five-cereal nut rice flour and preparation process | |
| CN1162403A (en) | Breakfast for students | |
| CN102524683A (en) | Low-straight-chain-starch-content wheat seed raw material for puffing food and manufactured food | |
| KR100416039B1 (en) | Fermented powder of steamed grain and preparation thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| AD01 | Patent right deemed abandoned | ||
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |