CN107788368A - A kind of ginkgo nut noodles and preparation method thereof - Google Patents
A kind of ginkgo nut noodles and preparation method thereof Download PDFInfo
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- CN107788368A CN107788368A CN201711106992.6A CN201711106992A CN107788368A CN 107788368 A CN107788368 A CN 107788368A CN 201711106992 A CN201711106992 A CN 201711106992A CN 107788368 A CN107788368 A CN 107788368A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of ginkgo nut noodles and preparation method thereof, the ginkgo nut for shelling, drying is subjected to Crushing of Ultrafine, Strong flour, ginkgo fruit powder, soybean separation protein white powder, Gluten, salt, konjaku flour, curdlan, egg, fragrant fruit, wrinkled giant hyssop powder, water are well mixed;By kneading dough, pressure surface cake, pressing noodles, drying, cut-out, metering, pack, examine, obtain finished product.The noodles any surface finish, without flower skin, bright in color, have muscle degree, smoothness are good, do not stick to one's teeth, have chewy texture, it is bright, without broken strip, have ginkgo nut characteristic odor.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of ginkgo nut noodles and preparation method thereof.
Background technology
The gross annual output amount of China's noodles industry reaches 7,000,000 tons.As consumer's income level improves and nutrition demand meaning
It is willing to enhancing, nutrition, health, delicious food, convenient noodle food will obtain bigger market, it means that nutrition is equipped with more perfect
Noodles kind will be narrowed increasingly by consumer green grass or young crops.It is a collection of that there is innovative and material quality advantage new product --- such as
Auxotype noodles, functional form noodles, flavour noodles, will be increasingly becoming the market mainstream.In the market has noddle, sea tangle noodle
Bar, mushroom noodles, vegetable noodles, noodle prepared from buckwheat etc..
The content of the invention
For the deficiency of existing noodles, the present invention develops ginkgo nut noodles,
Ginkgo fruit powder is exactly added in flour by the technical problems to be solved by the invention, and ginkgo nut noodles are made.
The present invention realizes especially by following technical scheme:
A kind of ginkgo nut noodles, by weight including following components:100 parts of Strong flour, 3~6 parts of ginkgo fruit powder, soybean separation
5~8 parts of albumen powder, 3~6 parts of Gluten, 15~18 parts of egg, 2.5~3.2 parts of salt, 0.3~0.6 part of konjaku flour, it can obtain so
0.1~0.3 part of glue, 0.05~0.1 part of fragrant fruit powder, 0.05~0.1 part of wrinkled giant hyssop powder, 38~46 parts of water.
As preference:A kind of ginkgo nut noodles, by weight including following components:100 parts of Strong flour, ginkgo fruit powder
5 parts, 6 parts of soybean separation protein white powder, 4 parts of Gluten, 16 parts of egg, 3.0 parts of salt, 0.5 part of konjaku flour, curdlan 0.2
Part, fragrant 0.08 part of fruit powder, 0.06 part of wrinkled giant hyssop powder, 42 parts of water.
The present invention also provides the preparation method of above-mentioned noodles, is prepared by the following method:
1)Crush:The ginkgo nut for drying shelling is first carried out in pulverizer just to crush, then Crushing of Ultrafine is carried out in atomizer,
Make its granularity≤100 micron, obtain ginkgo fruit powder;
2)Mixing:By Strong flour, ginkgo fruit powder, soybean separation protein white powder, Gluten, salt, konjaku flour, curdlan, chicken
Egg, fragrant fruit, wrinkled giant hyssop powder, water are mixed;
3)Knead dough:Knead dough 10~15 minutes;
4)Pressure surface cake:Pressure surface cake 5~8 times, it is pressed into 1mm dough sheet;
5)Pressing noodles:With flour stranding machine press noodle, width 2mm;
6)Dry:Dried at a temperature of 55~60 DEG C to moisture and be less than 12%;
7)Cut-out:Cut into 20cm;
8)Metering, pack, examine, finished product.
Lysine in the noodles:Tryptophan:Threonine:Methionine:A word used in person's names propylhomoserin:Leucine:Isoleucine:Phenylalanine
=1:1:1:1:1:1:1:1.
There is unbalanced problem in the nutrition of existing noodles, particularly protein content is low, it is necessary to amino acid imbalance, particularly
Lysine content is low, and the protein content in the soybean separation protein white powder of the invention added, egg is higher, can improve noodles
In protein content, make the amino acid such as the lysine that lacks in flour complementary with amino acid therein, that improves amino acid has
Utilization rate is imitated, it is beauty treatment, beauty, anti-ageing in addition, also added in noodles with prevention cardiovascular and cerebrovascular disease, cerebral thrombus and apoplexy
Wait for a long time the ginkgo nut of health-care efficacy, make noodles that there is dual health function.
The beneficial effects of the present invention are:
1)Ginkgo fruit powder is with the addition of in product ginkgo nut noodles of the present invention, ginkgo nut is sweet, slightly bitter, mild-natured so that the product
With prevention cardiovascular and cerebrovascular disease, cerebral thrombus and apoplexy, beauty treatment, beauty, anti-ageing health-care efficacy of waiting for a long time;
2)Soybean separation protein white powder, Gluten, egg are added in product of the present invention, improves the protein content of noodles, together
When essential amino acid is reached balance, particularly make the lysine that lacks in flour and relying in soybean separation protein white powder, egg
Propylhomoserin has carried out complementation, eight kinds of essential amino acids is reached nutrient balance, and eight kinds of essential amino acids contained by every 100 grams of products account for battalion
Support plain reference value(NRV)Percentage it is identical, i.e., eight kinds of essential amino acids account for nutrient reference value(NRV)Ratio be:Rely ammonia
Acid:Tryptophan:Threonine:Methionine:A word used in person's names propylhomoserin:Leucine:Isoleucine:Phenylalanine=1:1:1:1:1:1:1:1, improve
The nutritive values of ginkgo nut noodles, improve the bioavailability of noodles;
3)The ginkgo nut noodles any surface finish, without flower skin, bright in color, it is bright, without broken strip, have that muscle degree, smoothness are good, do not glue
Tooth, the characteristic odor for having chewy texture, having ginkgo nut noodles.
Embodiment
With reference to embodiment, the present invention will be further described.
Embodiment 1
A kind of ginkgo nut noodles, are prepared by the following method:
1)Crush:The ginkgo nut for drying shelling is first carried out in pulverizer just to crush, then Crushing of Ultrafine is carried out in atomizer,
Make its granularity≤100 micron,;
2)Mixing:By 100 parts of Strong flour, 6 parts of ginkgo fruit powder, 5.5 parts of soybean separation protein white powder, 3.5 parts of Gluten, egg 15
Part, 2.8 parts of salt, 0.4 part of konjaku flour, 0.2 part of curdlan, 43 parts of fragrant 0.08 part of fruit powder, 0.06 part of wrinkled giant hyssop powder, water progress
Mixing;
3)Knead dough:Knead dough 10~15 minutes;
4)Pressure surface cake:Pressure surface cake 5~8 times, it is pressed into 1mm dough sheet;
5)Pressing noodles:With flour stranding machine press noodle, width 2mm;
6)Dry:Dried at a temperature of 55~60 DEG C to moisture and be less than 12%;
7)Cut-out:Cut into 20cm;
8)Metering, pack, examine, finished product.
Embodiment 2
A kind of ginkgo nut noodles, are prepared by the following method:
1)Crush:The ginkgo nut for drying shelling is first carried out in pulverizer just to crush, then Crushing of Ultrafine is carried out in atomizer,
Make its granularity≤100 micron,;
2)Mixing:By 100 parts of Strong flour, 4.5 parts of ginkgo fruit powder, 5.8 parts of soybean separation protein white powder, 3.8 parts of Gluten, egg
14 parts, 3.2 parts of salt, 0.52 part of konjaku flour, 0.2 part of curdlan, fragrant 0.08 part of fruit powder, 0.06 part of wrinkled giant hyssop powder, 41 parts of water enter
Row mixing;
3)Knead dough:Knead dough 10~15 minutes;
4)Pressure surface cake:Pressure surface cake 5~8 times, it is pressed into 1mm dough sheet;
5)Pressing noodles:With flour stranding machine press noodle, width 2mm;
6)Dry:Dried at a temperature of 55~60 DEG C to moisture and be less than 12%;
7)Cut-out:Cut into 20cm;
8)Metering, pack, examine, finished product.
Embodiment 3
A kind of ginkgo nut noodles, are prepared by the following method:
1)Crush:The ginkgo nut for drying shelling is first carried out in pulverizer just to crush, then Crushing of Ultrafine is carried out in atomizer,
Make its granularity≤100 micron,;
2)Mixing:By 100 parts of Strong flour, 5 parts of ginkgo fruit powder, 6 parts of soybean separation protein white powder, 4 parts of Gluten, 16 parts of egg,
3.0 parts of salt, 0.5 part of konjaku flour, 0.2 part of curdlan, fragrant 0.08 part of fruit powder, 0.06 part of wrinkled giant hyssop powder, 42 parts of water are mixed
Close;
3)Knead dough:Knead dough 10~15 minutes;
4)Pressure surface cake:Pressure surface cake 5~8 times, it is pressed into 1mm dough sheet;
5)Pressing noodles:With flour stranding machine press noodle, width 2mm;
6)Dry:Dried at a temperature of 55~60 DEG C to moisture and be less than 12%;
7)Cut-out:Cut into 20cm;
8)Metering, pack, examine, finished product.
Embodiment 4
Sensory evaluation
Carry out sensation evaluation for product of the present invention, determine product quality by 5 factors compositions, i.e., form, color and luster, mouthfeel, tissue,
Smell, evaluation to each factor by it is excellent, good, in, poor 4 grades evaluate, form subjective appreciation group by 10 people, evaluate
Personnel are shown in Table 1 according to sensory's standard, subjective appreciation standard, using a certain comment pair in "excellent", "fine", "moderate" and "bad"
Product quality characteristic is described, and calculation formula is:Total score=form 20%+ color and luster 20%+ mouthfeels 40%+ organizes 10%+ impurity 10%.
The sensory evaluation index of table 1
Deng Level | It is excellent(90~100) | It is good(70~90) | In(50~70) | Difference(0~50) |
Shape State | Any surface finish, without flower skin, show impulse- free robustness, nothing Drafting, free from admixture | Show impulse- free robustness | Rough surface | Show there is obvious burr |
Color Pool | It is bright in color, normal, uniformly | Color and luster is normal | Color and luster is slightly dark | Color and luster is gloomy |
Mouthful Sense | Have that muscle degree, smoothness are good, do not stick to one's teeth, have chewy texture | Muscle degree, smoothness Preferably | It is slightly not smooth, a little to stick to one's teeth, slightly | Stick to one's teeth, be not smooth |
Group Knit | It is bright, without broken strip | Normally, without broken strip | Without broken strip | There is broken strip |
Gas Taste | There are characteristic odor, normal smell | Smell is normal | Without characteristic odor but without tart flavour, it is no different Taste, without rancidity | Slightly tart flavour, peculiar smell, Rancidity |
It is rated, the embodiment of the present invention 1~3 prepare noodles any surface finish, without flower skin, bright in color, it is bright, without broken strip, have
The characteristic odor that muscle degree, smoothness are good, do not stick to one's teeth, there is chewy texture, having noodles.Specific scoring event is shown in Table 2:
The Analyses Methods for Sensory Evaluation Results of table 2
Packet | Fraction |
Embodiment 1 | 91 |
Embodiment 2 | 93 |
Embodiment 3 | 97 |
It should be appreciated that the part that this specification does not elaborate belongs to prior art.
It should be appreciated that the above-mentioned description for preferred embodiment is more detailed, therefore can not be considered to the present invention
The limitation of scope of patent protection, one of ordinary skill in the art, will not departing from right of the present invention under the enlightenment of the present invention
Ask under protected ambit, replacement or deformation can also be made, each fallen within protection scope of the present invention, it is of the invention
Scope, which is claimed, to be determined by the appended claims.
Claims (4)
- A kind of 1. ginkgo nut noodles, it is characterised in that:Include following components by weight:100 parts of Strong flour, ginkgo fruit powder 3 ~ 6 parts, 5 ~ 8 parts of soybean separation protein white powder, 3 ~ 6 parts of Gluten, 15 ~ 18 parts of egg, 2.5 ~ 3.2 parts of salt, konjaku flour 0.3 ~ 0.6 Part, 0.1 ~ 0.3 part of curdlan, 0.05 ~ 0.1 part of fragrant fruit powder, 0.05 ~ 0.1 part of wrinkled giant hyssop powder, 38 ~ 46 parts of water.
- 2. ginkgo nut noodles according to claim 1, it is characterised in that:Include following components by weight:Strong flour 100 parts, 5 parts of ginkgo fruit powder, 6 parts of soybean separation protein white powder, 4 parts of Gluten, 16 parts of egg, 3.0 parts of salt, 0.5 part of konjaku flour, 0.2 part of curdlan, fragrant 0.08 part of fruit powder, 0.06 part of wrinkled giant hyssop powder, 42 parts of water.
- 3. the preparation method of noodles according to claim 1 or 2, it is characterised in that:It is prepared by the following method:1)Crush:The ginkgo nut for drying shelling is first carried out in pulverizer just to crush, then Crushing of Ultrafine is carried out in atomizer, Make its granularity≤100 micron, obtain ginkgo fruit powder;2)Mixing:By Strong flour, ginkgo fruit powder, soybean separation protein white powder, Gluten, salt, konjaku flour, curdlan, chicken Egg, fragrant fruit, wrinkled giant hyssop powder, water are mixed;3)Knead dough:Knead dough 10 ~ 15 minutes;4)Pressure surface cake:Pressure surface cake 5 ~ 8 times, it is pressed into 1mm dough sheet;5)Pressing noodles:With flour stranding machine press noodle, width 2mm;6)Dry:Dried at a temperature of 55 ~ 60 DEG C to moisture and be less than 12%;7)Cut-out:Cut into 20cm;8)Metering, pack, examine, finished product.
- 4. the ginkgo nut noodles as described in right 1 or 2, it is characterised in that:Lysine in the noodles:Tryptophan:Threonine:Egg Propylhomoserin:A word used in person's names propylhomoserin:Leucine:Isoleucine:Phenylalanine=1:1:1:1:1:1:1:1.
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108936280A (en) * | 2018-06-06 | 2018-12-07 | 桐城市兴新食品有限公司 | A kind of ginkgo noodles and preparation method thereof |
Citations (4)
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JPH0591847A (en) * | 1991-05-15 | 1993-04-16 | Kumamoto Seifun Kk | Production of noodle using whole granule bean curd |
CN102871050A (en) * | 2012-10-31 | 2013-01-16 | 张世锋 | Method for preparing gold noodles |
CN103125834A (en) * | 2011-11-28 | 2013-06-05 | 张少敏 | Preparation method of corn noodles |
CN106234514A (en) * | 2016-08-05 | 2016-12-21 | 武汉生物工程学院 | A kind of ginkgo nut shortcake and preparation method thereof that is in harmonious proportion |
-
2017
- 2017-11-10 CN CN201711106992.6A patent/CN107788368A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0591847A (en) * | 1991-05-15 | 1993-04-16 | Kumamoto Seifun Kk | Production of noodle using whole granule bean curd |
CN103125834A (en) * | 2011-11-28 | 2013-06-05 | 张少敏 | Preparation method of corn noodles |
CN102871050A (en) * | 2012-10-31 | 2013-01-16 | 张世锋 | Method for preparing gold noodles |
CN106234514A (en) * | 2016-08-05 | 2016-12-21 | 武汉生物工程学院 | A kind of ginkgo nut shortcake and preparation method thereof that is in harmonious proportion |
Non-Patent Citations (2)
Title |
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何东平等: "《粮油食品》", 30 June 2014, 中国轻工业出版社 * |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108936280A (en) * | 2018-06-06 | 2018-12-07 | 桐城市兴新食品有限公司 | A kind of ginkgo noodles and preparation method thereof |
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Application publication date: 20180313 |