CN107048182A - A kind of natural fruit and vegetables noodles industrialized preparing process - Google Patents
A kind of natural fruit and vegetables noodles industrialized preparing process Download PDFInfo
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- CN107048182A CN107048182A CN201710279028.7A CN201710279028A CN107048182A CN 107048182 A CN107048182 A CN 107048182A CN 201710279028 A CN201710279028 A CN 201710279028A CN 107048182 A CN107048182 A CN 107048182A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 25
- 235000012149 noodles Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 15
- 230000008569 process Effects 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000012054 meals Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 16
- 239000008159 sesame oil Substances 0.000 claims abstract description 16
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 16
- 235000014347 soups Nutrition 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000013311 vegetables Nutrition 0.000 claims description 20
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- 241000234282 Allium Species 0.000 claims description 15
- 235000000832 Ayote Nutrition 0.000 claims description 9
- 241000167854 Bourreria succulenta Species 0.000 claims description 9
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 9
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 9
- 244000157072 Hylocereus undatus Species 0.000 claims description 9
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 9
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 9
- 235000011430 Malus pumila Nutrition 0.000 claims description 9
- 235000015103 Malus silvestris Nutrition 0.000 claims description 9
- 240000003768 Solanum lycopersicum Species 0.000 claims description 9
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 9
- 235000019693 cherries Nutrition 0.000 claims description 9
- 235000015136 pumpkin Nutrition 0.000 claims description 9
- 240000001980 Cucurbita pepo Species 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000003490 calendering Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 241000220225 Malus Species 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000007596 consolidation process Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000300264 Spinacia oleracea Species 0.000 claims 2
- 240000004244 Cucurbita moschata Species 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 abstract description 9
- 239000011782 vitamin Substances 0.000 abstract description 9
- 229940088594 vitamin Drugs 0.000 abstract description 9
- 229930003231 vitamin Natural products 0.000 abstract description 9
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000009027 Albumins Human genes 0.000 abstract description 3
- 108010088751 Albumins Proteins 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- 206010010774 Constipation Diseases 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 3
- 229930014669 anthocyanidin Natural products 0.000 abstract description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract description 3
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 3
- 235000001465 calcium Nutrition 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 239000011591 potassium Substances 0.000 abstract description 3
- 229910052700 potassium Inorganic materials 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 241000219315 Spinacia Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000021404 traditional food Nutrition 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of natural fruit and vegetables noodles industrialized preparing process, parts by weight of raw materials is：Water fruits and vegetables, good quality wheat powder, starch, the Countryside Egg that shells, green onion, salt, soy meal, sesame oil, biceps source, bone soup, water.Noodles obtained by the present invention, rich in albumin and anthocyanidin, abundant vitamin and water-soluble dietary fiber, the multiple element such as sugar, protein, vitamin and calcium, iron, phosphorus, potassium contributes to digestion, the effect for also having treatment constipation.
Description
【Technical field】
The present invention relates to catering field, more particularly to a kind of natural fruit and vegetables noodles industrialized preparing process.
【Background technology】
Noodles eat history originating from China, existing more than 4,000 years making.Noodles are that a kind of making is simple, eat side
Just, it is nutritious, you can staple food again can fast food health-care food.Received and liked by the people of the world already.Noodles one
Kind added water with the flour of cereal or beans and to wear into dough, either press or roll afterwards be made piece cut or press again or using rubbing with the hands, draw,
The means such as pinch, strip (or narrow or width, flat or round) or strip, a kind of food most afterwards through boiling, frying, braised, fried is made.
With the improvement of living standards, people are no longer satisfied with the simple edible function (allay one's hunger, absorb energy matter) of noodles, and wish
This traditional food of noodles can carry more alimentary health-care functions
Vegetables and fruit are the chief components of food composition in China's resident's meals, and they are rich in necessary to human body
Vitamin, inorganic salts and dietary fiber, it is seldom containing protein and fat.Due to containing various organic acids, fragrance in vegetable and fruit
Material and the pigment composition such as red, green, yellow, blue, purple, people can cook out that taste is different, and delicacies of all shapes and colors is eaten to increase
It is intended to, promotes digestion significant.Fruit and vegetables nutrients：The fruit and vegetable of concentration supplements enough vitamin and mineral for you.
Novel fruits vegetables concentration elite --- the fruit and vegetables nutrients that Beijing City Nutrient Source Inst is developed,Really
Vegetable nutrient is the essential ingredient extracted from fresh water fruits and vegetables, vitamin, mineral comprising nearly hundred kinds of native states
Matter, vegetable active enzyme etc., numerous nutritional ingredients (function factor) that also current scientific and technological level can not still be cracked.They are positive
The life process of human body is participated in, and is constantly consumed.Therefore, a kind of it is proposed that natural fruit and vegetables noodles industrialized production side
Method.
【The content of the invention】
It is a primary object of the present invention to provide a kind of natural fruit and vegetables noodles industrialized preparing process, the back of the body can be effectively solved
The problem of in scape technology.
To achieve the above object, the technical scheme taken of the present invention is：
A kind of natural fruit and vegetables noodles industrialized preparing process, parts by weight of raw materials is：
30-50 parts of fruit, 40-60 parts of vegetables, 260-320 parts of good quality wheat powder, 30-45 parts of starch, shell Countryside Egg 52-
62 parts, 5-8 parts of green onion, 3-5 parts of salt, 12-18 parts of soy meal, 6-8 parts of sesame oil, 2-4 parts of biceps source, 30-50 parts of bone soup, water
100-120 parts.
Preferably, parts by weight of raw materials is：
30 parts of fruit, 40 parts of vegetables, 260 parts of good quality wheat powder, 30 parts of starch, 52 parts of the Countryside Egg that shells, 5 parts of green onion, salt 3
Part, 12 parts of soy meal, 6 parts of sesame oil, 2 parts of biceps source, 30 parts of bone soup, 100 parts of water.
Preferably, parts by weight of raw materials is：
40 parts of fruit, 50 parts of vegetables, 290 parts of good quality wheat powder, 38 parts of starch, 56 parts of the Countryside Egg that shells, 7 parts of green onion, salt 4
Part, 15 parts of soy meal, 7 parts of sesame oil, 3 parts of biceps source, 40 parts of bone soup, 110 parts of water.
Preferably, parts by weight of raw materials is：
50 parts of fruit, 60 parts of vegetables, 320 parts of good quality wheat powder, 45 parts of starch, 62 parts of the Countryside Egg that shells, 8 parts of green onion, salt 5
Part, 18 parts of soy meal, 8 parts of sesame oil, 4 parts of biceps source, 50 parts of bone soup, 120 parts of water.
Preferably, the parts by weight of the fruit and vegetables are：
Fruit (30-50 parts)：6-8 parts of dragon fruit, 6-12 parts of cherry, 18-30 parts of apple；Vegetables (40-60 parts)：Pumpkin
12-20 parts, 12-20 parts of tomato, 16-20 parts of spinach.
Preferably, preparation method：
(1) ready dragon fruit, cherry, apple, pumpkin, tomato and spinach are cleaned, dried, be then cut into
Fritter, and juice is blended into agitator, juice is standby.
And face (2)：By water fruits and vegetables, good quality wheat powder, starch, the Countryside Egg that shells, soy meal, bone soup and water according to
Ratio stirs, while sequentially adding green onion, salt, sesame oil and biceps source (proportionally adding), obtains dough.
(3) cure：Gained dough is cured using aging machine, bin stock and sub-material.
(4) tabletting：Carried out by the way of compound calendering and reducing rolling, the millimeter of first pressing sheet thickness 3, before being combined
Combined thicknesses be 9 millimeters, extreme trace dough sheet be less than 1.2 millimeters, using ensure roll multiple as 10-12 times, make dough sheet consolidation,
Bright and clean, the linear speed of extreme trace roll is with 35-50m/min, roller sheet road number 8-12 roads.
(5) cut, dry：Dried at a slow speed using low temperature after slitting shaping.
(6) final cutting, metering, packaging.
Compared with prior art, the present invention has the advantages that：Noodles obtained by the present invention, rich in albumin with
And anthocyanidin, abundant vitamin and water-soluble dietary fiber, a variety of members such as sugar, protein, vitamin and calcium, iron, phosphorus, potassium
Element, contributes to digestion, the effect for also having treatment constipation.
【Embodiment】
To be easy to understand the technical means, the inventive features, the objects and the advantages of the present invention, with reference to
Embodiment, is expanded on further the present invention.
A kind of natural fruit and vegetables noodles industrialized preparing process, parts by weight of raw materials is：
30-50 parts of fruit, 40-60 parts of vegetables, 260-320 parts of good quality wheat powder, 30-45 parts of starch, shell Countryside Egg 52-
62 parts, 5-8 parts of green onion, 3-5 parts of salt, 12-18 parts of soy meal, 6-8 parts of sesame oil, 2-4 parts of biceps source, 30-50 parts of bone soup, water
100-120 parts.
Wherein, the parts by weight of the fruit and vegetables are：
Fruit (30-50 parts)：6-8 parts of dragon fruit, 6-12 parts of cherry, 18-30 parts of apple；Vegetables (40-60 parts)：Pumpkin
12-20 parts, 12-20 parts of tomato, 16-20 parts of spinach.
Wherein, preparation method：
(1) ready dragon fruit, cherry, apple, pumpkin, tomato and spinach are cleaned, dried, be then cut into
Fritter, and juice is blended into agitator, juice is standby.
And face (2)：By water fruits and vegetables, good quality wheat powder, starch, the Countryside Egg that shells, soy meal, bone soup and water according to
Ratio stirs, while sequentially adding green onion, salt, sesame oil and biceps source (proportionally adding), obtains dough.
(3) cure：Gained dough is cured using aging machine, bin stock and sub-material.
(4) tabletting：Carried out by the way of compound calendering and reducing rolling, the millimeter of first pressing sheet thickness 3, before being combined
Combined thicknesses be 9 millimeters, extreme trace dough sheet be less than 1.2 millimeters, using ensure roll multiple as 10-12 times, make dough sheet consolidation,
Bright and clean, the linear speed of extreme trace roll is with 35-50m/min, roller sheet road number 8-12 roads.
(5) cut, dry：Dried at a slow speed using low temperature after slitting shaping.
(6) final cutting, metering, packaging.
Embodiment 1：
30 parts of fruit, 40 parts of vegetables, 260 parts of good quality wheat powder, 30 parts of starch, 52 parts of the Countryside Egg that shells, 5 parts of green onion, salt 3
Part, 12 parts of soy meal, 6 parts of sesame oil, 2 parts of biceps source, 30 parts of bone soup, 100 parts of water.
6 parts of dragon fruit, 6 parts of cherry, 18 parts of apple, 12 parts of pumpkin, 12 parts of tomato, 16 parts of spinach.
Embodiment 2：
40 parts of fruit, 50 parts of vegetables, 290 parts of good quality wheat powder, 38 parts of starch, 56 parts of the Countryside Egg that shells, 7 parts of green onion, salt 4
Part, 15 parts of soy meal, 7 parts of sesame oil, 3 parts of biceps source, 40 parts of bone soup, 110 parts of water.
7 parts of dragon fruit, 9 parts of cherry, 24 parts of apple, 16 parts of pumpkin, 16 parts of tomato, 18 parts of spinach.
Embodiment 3：
50 parts of fruit, 60 parts of vegetables, 320 parts of good quality wheat powder, 45 parts of starch, 62 parts of the Countryside Egg that shells, 8 parts of green onion, salt 5
Part, 18 parts of soy meal, 8 parts of sesame oil, 4 parts of biceps source, 50 parts of bone soup, 120 parts of water.
8 parts of dragon fruit, 12 parts of cherry, 30 parts of apple, 20 parts of pumpkin, 20 parts of tomato, 20 parts of spinach.
Noodles obtained by the present invention, rich in albumin and anthocyanidin, abundant vitamin and water-soluble dietary fiber,
The multiple element such as sugar, protein, vitamin and calcium, iron, phosphorus, potassium, contributes to digestion, the effect for also having treatment constipation.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (6)
1. a kind of natural fruit and vegetables noodles industrialized preparing process, it is characterised in that parts by weight of raw materials is：
30-50 parts of fruit, 40-60 parts of vegetables, 260-320 parts of good quality wheat powder, 30-45 parts of starch, shell Countryside Egg 52-62
Part, 5-8 parts of green onion, 3-5 parts of salt, 12-18 parts of soy meal, 6-8 parts of sesame oil, 2-4 parts of biceps source, 30-50 parts of bone soup, water 100-
120 parts.
2. natural fruit and vegetables noodles industrialized preparing process according to claim 1, it is characterised in that parts by weight of raw materials is：
30 parts of fruit, 40 parts of vegetables, 260 parts of good quality wheat powder, 30 parts of starch, 52 parts of the Countryside Egg that shells, 5 parts of green onion, 3 parts of salt,
12 parts of soy meal, 6 parts of sesame oil, 2 parts of biceps source, 30 parts of bone soup, 100 parts of water.
3. natural fruit and vegetables noodles industrialized preparing process according to claim 1, it is characterised in that parts by weight of raw materials is：
40 parts of fruit, 50 parts of vegetables, 290 parts of good quality wheat powder, 38 parts of starch, 56 parts of the Countryside Egg that shells, 7 parts of green onion, 4 parts of salt,
15 parts of soy meal, 7 parts of sesame oil, 3 parts of biceps source, 40 parts of bone soup, 110 parts of water.
4. natural fruit and vegetables noodles industrialized preparing process according to claim 1, it is characterised in that parts by weight of raw materials is：
50 parts of fruit, 60 parts of vegetables, 320 parts of good quality wheat powder, 45 parts of starch, 62 parts of the Countryside Egg that shells, 8 parts of green onion, 5 parts of salt,
18 parts of soy meal, 8 parts of sesame oil, 4 parts of biceps source, 50 parts of bone soup, 120 parts of water.
5. natural fruit and vegetables noodles industrialized preparing process according to claim 1, it is characterised in that the fruit and vegetables
Parts by weight be：
Fruit (30-50 parts)：6-8 parts of dragon fruit, 6-12 parts of cherry, 18-30 parts of apple；Vegetables (40-60 parts)：Pumpkin 12-20
Part, 12-20 parts of tomato, 16-20 parts of spinach.
6. natural fruit and vegetables noodles industrialized preparing process according to claim 1, it is characterised in that preparation method：
(1) ready dragon fruit, cherry, apple, pumpkin, tomato and spinach are cleaned, dried, be then cut into small
Block, and juice is blended into agitator, juice is standby.
And face (2)：By water fruits and vegetables, good quality wheat powder, starch, the Countryside Egg that shells, soy meal, bone soup and water proportionally
Stir, while sequentially adding green onion, salt, sesame oil and biceps source (proportionally adding), obtain dough.
(3) cure：Gained dough is cured using aging machine, bin stock and sub-material.
(4) tabletting：Carried out, the millimeter of first pressing sheet thickness 3, be added before being combined by the way of compound calendering and reducing rolling
Thickness is 9 millimeters, and extreme trace dough sheet is less than 1.2 millimeters, to ensure that calendering multiple, as 10-12 times, makes dough sheet consolidation, light
Clean, the linear speed of extreme trace roll is with 35-50m/min, roller sheet road number 8-12 roads.
(5) cut, dry：Dried at a slow speed using low temperature after slitting shaping.
(6) final cutting, metering, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710279028.7A CN107048182A (en) | 2017-04-25 | 2017-04-25 | A kind of natural fruit and vegetables noodles industrialized preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710279028.7A CN107048182A (en) | 2017-04-25 | 2017-04-25 | A kind of natural fruit and vegetables noodles industrialized preparing process |
Publications (1)
| Publication Number | Publication Date |
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| CN107048182A true CN107048182A (en) | 2017-08-18 |
Family
ID=59603503
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|---|---|---|---|
| CN201710279028.7A Pending CN107048182A (en) | 2017-04-25 | 2017-04-25 | A kind of natural fruit and vegetables noodles industrialized preparing process |
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| Country | Link |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996994A (en) * | 2017-11-20 | 2018-05-08 | 临泉县金禾面粉有限公司 | A kind of edible vermicelli for preventing senile osteoporosis and preparation method thereof |
| CN110583962A (en) * | 2019-10-28 | 2019-12-20 | 陆泓企 | Boiled food and its making process |
| CN111000138A (en) * | 2019-12-23 | 2020-04-14 | 重庆中面商贸(集团)有限公司 | Egg noodles and preparation method and application thereof |
| CN112450373A (en) * | 2020-12-25 | 2021-03-09 | 黄辉雄 | Preparation method of noodle helpful for digestion |
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| CN103783393A (en) * | 2013-09-26 | 2014-05-14 | 哈尔滨鑫红菊食品科技有限公司 | Technique for fabricating fine dried noodles |
| CN103876041A (en) * | 2014-04-12 | 2014-06-25 | 王久富 | Multi-flavor high-nutrition ready-to-eat noodles and processing method |
| CN104664250A (en) * | 2015-03-18 | 2015-06-03 | 陈雪琴 | Nutrient noodle and making method thereof |
| CN105639440A (en) * | 2016-01-04 | 2016-06-08 | 安徽雁湖面粉有限公司 | Method for preventing bone soup noodles from being adhered to equipment in production |
| CN106261634A (en) * | 2016-08-24 | 2017-01-04 | 桂林市味美园餐饮管理有限公司 | A kind of fruit and vegerable various grains noodle and preparation method thereof |
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| CN103783393A (en) * | 2013-09-26 | 2014-05-14 | 哈尔滨鑫红菊食品科技有限公司 | Technique for fabricating fine dried noodles |
| CN103876041A (en) * | 2014-04-12 | 2014-06-25 | 王久富 | Multi-flavor high-nutrition ready-to-eat noodles and processing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107996994A (en) * | 2017-11-20 | 2018-05-08 | 临泉县金禾面粉有限公司 | A kind of edible vermicelli for preventing senile osteoporosis and preparation method thereof |
| CN110583962A (en) * | 2019-10-28 | 2019-12-20 | 陆泓企 | Boiled food and its making process |
| CN111000138A (en) * | 2019-12-23 | 2020-04-14 | 重庆中面商贸(集团)有限公司 | Egg noodles and preparation method and application thereof |
| CN112450373A (en) * | 2020-12-25 | 2021-03-09 | 黄辉雄 | Preparation method of noodle helpful for digestion |
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