CN107801896A - A kind of radix cynanchi bungei rice noodles and preparation method thereof - Google Patents
A kind of radix cynanchi bungei rice noodles and preparation method thereof Download PDFInfo
- Publication number
- CN107801896A CN107801896A CN201710813699.7A CN201710813699A CN107801896A CN 107801896 A CN107801896 A CN 107801896A CN 201710813699 A CN201710813699 A CN 201710813699A CN 107801896 A CN107801896 A CN 107801896A
- Authority
- CN
- China
- Prior art keywords
- radix cynanchi
- rice noodles
- cynanchi bungei
- rice
- carries out
- 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
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 88
- 235000009566 rice Nutrition 0.000 title claims abstract description 88
- 235000012149 noodles Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 87
- 150000004676 glycans Chemical class 0.000 claims abstract description 23
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 23
- 239000005017 polysaccharide Substances 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 229920002261 Corn starch Polymers 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 239000008120 corn starch Substances 0.000 claims abstract description 13
- 229940099112 cornstarch Drugs 0.000 claims abstract description 13
- 238000001125 extrusion Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 210000001161 mammalian embryo Anatomy 0.000 claims description 30
- 239000000463 material Substances 0.000 claims description 30
- 238000001035 drying Methods 0.000 claims description 15
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 10
- 239000011425 bamboo Substances 0.000 claims description 10
- 235000011837 pasties Nutrition 0.000 claims description 10
- 235000020265 peanut milk Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 229910001220 stainless steel Inorganic materials 0.000 claims description 9
- 239000010935 stainless steel Substances 0.000 claims description 9
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 229910000831 Steel Inorganic materials 0.000 claims 1
- 229920002678 cellulose Polymers 0.000 claims 1
- 239000001913 cellulose Substances 0.000 claims 1
- -1 hydroxypropyl methyl Chemical group 0.000 claims 1
- 239000010959 steel Substances 0.000 claims 1
- 230000003014 reinforcing effect Effects 0.000 abstract description 2
- 230000008719 thickening Effects 0.000 abstract description 2
- 241001330002 Bambuseae Species 0.000 description 8
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 4
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 description 4
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 4
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 241000208326 Gentianales Species 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of radix cynanchi bungei rice noodles, comprising following weight than component：Radix cynanchi bungei 5% 20%, edible polysaccharide 0.2 1%, cornstarch 39.5 64.7%, early rice 30 40%, the radix cynanchi bungei rice noodles are through defibrination, mixing, boiling, extrusion forming, cooling, it is multiple to steam, 7 processing steps altogether are dried to be made, by fresh radix cynanchi bungei with being mixed after early rice defibrination, edible polysaccharide is added again to carry out changing taste, and cornstarch thickening toughness reinforcing is added simultaneously, then carry out boiling, extrusion forming, it is multiple to steam, dry obtained radix cynanchi bungei rice noodles, it is not only in good taste, and, healthcare function with radix cynanchi bungei, effectively facilitate the development of radix cynanchi bungei health industry.
Description
Technical field
The present invention relates to a kind of rice noodles, more particularly to a kind of radix cynanchi bungei rice noodles and preparation method thereof.
Background technology
Radix cynanchi bungei category Gentianales, ancient books are recorded, and radix cynanchi bungei is used for the late Tang Dynasty, prevailing bright in morning, uses till today.Because of its kidney tonifying benefit
The effect of liver, blackening and generating hair, blood-nourishing strengthening the essence, anti-aging, regimen is considered as by successive dynasties famous expert and prevents old treasure, with health care herbal medicine hoary head
The planting technology development of crow, radix cynanchi bungei is more based on health care in the market, typically directly edible, due to directly edible radix cynanchi bungei
Mouthfeel is poor, influences the development of radix cynanchi bungei industry.In view of drawbacks described above, is necessary to design a kind of radix cynanchi bungei rice noodles and its preparation in fact
Method.
The content of the invention
The technical problems to be solved by the invention are：A kind of radix cynanchi bungei characteristic rice noodles and preparation method thereof are provided, to solve
Certainly directly eat the problem of radix cynanchi bungei mouthfeel is poor.
In order to solve the above technical problems, the technical scheme is that：A kind of radix cynanchi bungei rice noodles, comprising following weight than
Component：Radix cynanchi bungei 5-20%, edible polysaccharide 0.3-1%, cornstarch 39-64.7%, early rice 30-40%.
The preparation method following steps of radix cynanchi bungei rice noodles of the present invention：
1) defibrination, first fresh radix cynanchi bungei is positioned in fiberizer and carries out the obtained radix cynanchi bungei slurry of defibrination, then clear water will be used
Immersion 4-5h early rice, which is positioned in fiberizer, carries out the obtained Rice ＆ peanut milk of defibrination；
2) mix, radix cynanchi bungei slurry and Rice ＆ peanut milk made from step 1) are positioned in agitator tank and be stirred, while stirring
Add cornstarch and mixing paste is made in edible polysaccharide；
3) boiling, first the obtained mixing paste of step 2) is positioned in stainless steel pallet, then mixing paste will be filled with
Stainless steel pallet, which is positioned in high pressure steam box, carries out the obtained pasty state raw materials of boiling 10-15min；
4) extrusion forming, pasty state raw material made from step 3) is poured into banded extruder and carries out the obtained rice noodles embryo of extrusion forming
Material, a diameter of 3.5-4.5mm of the rice noodles embryo material；
5) cool down, rice noodles embryo material made from step 4) is sequentially placed and cooled down in bamboo raft, the cool time is 2-
2.5h, chilling temperature are 8-10 DEG C；
6) it is multiple to steam, the bamboo raft for filling with rice noodles embryo material after cooling is positioned in high pressure steam box and carries out the multiple 20-25min that steams and is made
Rice noodles clinker；
7) dry, rice noodles clinker made from step 6) is positioned over into progress low temperature drying in low temp dryer gets product.
Further improvement of the invention is as follows：
Further, the edible polysaccharide is one in konjaku flour, hydroxypropyl methyl cellulose, soluble soybean polysaccharide
Kind is a variety of.
Further, the length of rice noodles embryo material is 50-55mm in the step 3).
Further, in the step 3) rice noodles embryo material a diameter of 3.5-4.5mm.
Further, drying temperature is 75-80 DEG C in the step 3), drying time 30-35min.
Compared with prior art, the radix cynanchi bungei characteristic rice noodles and preparation method thereof have the beneficial effect that：By fresh radix cynanchi bungei
Mixed with after early rice defibrination, then add edible polysaccharide and carry out changing taste, and add cornstarch thickening toughness reinforcing simultaneously, with
Boiling, extrusion forming, multiple steaming, dry obtained radix cynanchi bungei rice noodles are carried out afterwards, it is not only in good taste, moreover, the health care with radix cynanchi bungei
Function, effectively facilitate the development of radix cynanchi bungei health industry.
Brief description of the drawings
Fig. 1 shows flow chart of the present invention
Embodiment
Embodiment 1
As shown in figure 1, a kind of radix cynanchi bungei rice noodles, comprising following weight than component：Radix cynanchi bungei 5%, edible polysaccharide
0.3%, cornstarch 64.7%, early rice 30%.
The preparation method following steps of radix cynanchi bungei rice noodles of the present invention：
1) defibrination, first fresh radix cynanchi bungei is positioned in fiberizer and carries out the obtained radix cynanchi bungei slurry of defibrination, then clear water will be used
Immersion 5h early rice, which is positioned in fiberizer, carries out the obtained Rice ＆ peanut milk of defibrination；
2) mix, radix cynanchi bungei slurry and Rice ＆ peanut milk made from step 1) are positioned in agitator tank and be stirred, while stirring
Add cornstarch and mixing paste is made in edible polysaccharide；
3) boiling, first the obtained mixing paste of step 2) is positioned in stainless steel pallet, then mixing paste will be filled with
Stainless steel pallet, which is positioned in high pressure steam box, carries out the obtained pasty state raw materials of boiling 15min；
4) extrusion forming, pasty state raw material made from step 3) is poured into banded extruder and carries out the obtained rice noodles embryo of extrusion forming
Material, a diameter of 4.5mm of the rice noodles embryo material；
5) cool down, rice noodles embryo material made from step 4) is sequentially placed and cooled down in bamboo raft, the cool time is
2.5h, chilling temperature are 10 DEG C；
6) it is multiple to steam, the bamboo raft for filling with rice noodles embryo material after cooling is positioned in high pressure steam box and carries out the multiple 25min that steams rice is made
Line clinker；
7) dry, rice noodles clinker made from step 6) is positioned over into progress low temperature drying in low temp dryer gets product.
Edible polysaccharide of the present invention is one kind in konjaku flour, hydroxypropyl methyl cellulose, soluble soybean polysaccharide
Or it is a variety of, the length of rice noodles embryo material is 55mm in the step 3), a diameter of 4.5mm of rice noodles embryo material, institute in the step 3)
It is 80 DEG C to state drying temperature in step 3), drying time 35min.
Embodiment 2
As shown in figure 1, a kind of radix cynanchi bungei rice noodles, comprising following weight than component：Radix cynanchi bungei 20%, edible polysaccharide
1%, cornstarch 39%, early rice 40%.
The preparation method following steps of radix cynanchi bungei rice noodles of the present invention：
1) defibrination, first fresh radix cynanchi bungei is positioned in fiberizer and carries out the obtained radix cynanchi bungei slurry of defibrination, then clear water will be used
Immersion 4h early rice, which is positioned in fiberizer, carries out the obtained Rice ＆ peanut milk of defibrination；
2) mix, radix cynanchi bungei slurry and Rice ＆ peanut milk made from step 1) are positioned in agitator tank and be stirred, while stirring
Add cornstarch and mixing paste is made in edible polysaccharide；
3) boiling, first the obtained mixing paste of step 2) is positioned in stainless steel pallet, then mixing paste will be filled with
Stainless steel pallet, which is positioned in high pressure steam box, carries out the obtained pasty state raw materials of boiling 10min；
4) extrusion forming, pasty state raw material made from step 3) is poured into banded extruder and carries out the obtained rice noodles embryo of extrusion forming
Material, a diameter of 3.5mm of the rice noodles embryo material；
5) cooling down, rice noodles embryo material made from step 4) is sequentially placed and cooled down in bamboo raft, the cool time is 2h,
Chilling temperature is 8 DEG C；
6) it is multiple to steam, the bamboo raft for filling with rice noodles embryo material after cooling is positioned in high pressure steam box and carries out the multiple 20min that steams rice is made
Line clinker；
7) dry, rice noodles clinker made from step 6) is positioned over into progress low temperature drying in low temp dryer gets product.
Edible polysaccharide of the present invention is one kind in konjaku flour, hydroxypropyl methyl cellulose, soluble soybean polysaccharide
Or it is a variety of, the length of rice noodles embryo material is 50mm in the step 3), a diameter of 3.5mm of rice noodles embryo material, institute in the step 3)
It is 75 DEG C to state drying temperature in step 3), drying time 30min.
Embodiment 3
As shown in figure 1, a kind of radix cynanchi bungei rice noodles, comprising following weight than component：Radix cynanchi bungei 10%, edible polysaccharide
0.5%, cornstarch 54.5%, early rice 35%.
The preparation method following steps of radix cynanchi bungei rice noodles of the present invention：
1) defibrination, first fresh radix cynanchi bungei is positioned in fiberizer and carries out the obtained radix cynanchi bungei slurry of defibrination, then clear water will be used
Immersion 4-5h early rice, which is positioned in fiberizer, carries out the obtained Rice ＆ peanut milk of defibrination；
2) mix, radix cynanchi bungei slurry and Rice ＆ peanut milk made from step 1) are positioned in agitator tank and be stirred, while stirring
Add cornstarch and mixing paste is made in edible polysaccharide；
3) boiling, first the obtained mixing paste of step 2) is positioned in stainless steel pallet, then mixing paste will be filled with
Stainless steel pallet, which is positioned in high pressure steam box, carries out the obtained pasty state raw materials of boiling 13min；
4) extrusion forming, pasty state raw material made from step 3) is poured into banded extruder and carries out the obtained rice noodles embryo of extrusion forming
Material, a diameter of 4mm of the rice noodles embryo material；
5) cool down, rice noodles embryo material made from step 4) is sequentially placed and cooled down in bamboo raft, the cool time is
2.3h, chilling temperature are 9 DEG C；
6) it is multiple to steam, the bamboo raft for filling with rice noodles embryo material after cooling is positioned in high pressure steam box and carries out the multiple 23min that steams rice is made
Line clinker；
7) dry, rice noodles clinker made from step 6) is positioned over into progress low temperature drying in low temp dryer gets product.
Edible polysaccharide of the present invention is one kind in konjaku flour, hydroxypropyl methyl cellulose, soluble soybean polysaccharide
Or it is a variety of, the length of rice noodles embryo material is 53mm in the step 3), and a diameter of 4mm of rice noodles embryo material, described in the step 3)
Drying temperature is 78 DEG C in step 3), drying time 33min.
The present invention is not limited to above-mentioned specific embodiment, one of ordinary skill in the art from above-mentioned design,
Without performing creative labour, a variety of conversion made, it is within the scope of the present invention.
Claims (6)
- A kind of 1. radix cynanchi bungei rice noodles, it is characterised in that comprising following weight than component：Radix cynanchi bungei 5-20%, edible polysaccharide 0.3-1%, cornstarch 39-64.7%, early rice 30-40%.
- 2. the preparation method of radix cynanchi bungei rice noodles as claimed in claim 1, it is characterised in that the preparation method comprises the following steps：1) defibrination, first fresh radix cynanchi bungei is positioned in fiberizer and carries out the obtained radix cynanchi bungei slurry of defibrination, then will soaked using clear water 4-5h early rice, which is positioned in fiberizer, carries out the obtained Rice ＆ peanut milk of defibrination；2) mix, radix cynanchi bungei slurry and Rice ＆ peanut milk made from step 1) are positioned in agitator tank and be stirred, add again while stirring Enter cornstarch and mixing paste is made in edible polysaccharide；3) boiling, first the obtained mixing paste of step 2) is positioned in stainless steel pallet, then the stainless of mixing paste will be filled with Steel tray, which is positioned in high pressure steam box, carries out the obtained pasty state raw materials of boiling 10-15min；4) extrusion forming, pasty state raw material made from step 3) is poured into banded extruder and carries out the obtained rice noodles embryo material of extrusion forming, institute State a diameter of 3.5-4.5mm of rice noodles embryo material；5) cooling down, rice noodles embryo material made from step 4) is sequentially placed and cooled down in bamboo raft, the cool time is 2-2.5h, Chilling temperature is 8-10 DEG C；6) it is multiple to steam, the bamboo raft for filling with rice noodles embryo material after cooling is positioned in high pressure steam box and carries out the multiple 20-25min that steams rice noodles is made Clinker；7) dry, rice noodles clinker made from step 6) is positioned over into progress low temperature drying in low temp dryer gets product.
- 3. radix cynanchi bungei rice noodles as claimed in claim 1, it is characterised in that the edible polysaccharide is konjaku flour, hydroxypropyl methyl One or more in cellulose, soluble soybean polysaccharide.
- 4. the preparation method of radix cynanchi bungei rice noodles as claimed in claim 2, it is characterised in that rice noodles embryo material in the step 3) Length is 50-55mm.
- 5. the preparation method of radix cynanchi bungei rice noodles as claimed in claim 2, it is characterised in that rice noodles embryo material in the step 3) A diameter of 3.5-4.5mm.
- 6. the preparation method of radix cynanchi bungei rice noodles as claimed in claim 2, it is characterised in that drying temperature is in the step 3) 75-80 DEG C, drying time 30-35min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710813699.7A CN107801896A (en) | 2017-09-11 | 2017-09-11 | A kind of radix cynanchi bungei rice noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710813699.7A CN107801896A (en) | 2017-09-11 | 2017-09-11 | A kind of radix cynanchi bungei rice noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107801896A true CN107801896A (en) | 2018-03-16 |
Family
ID=61592107
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710813699.7A Pending CN107801896A (en) | 2017-09-11 | 2017-09-11 | A kind of radix cynanchi bungei rice noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107801896A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874974A (en) * | 2019-04-28 | 2019-06-14 | 江南大学 | Fresh wet quinoa rice noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652629A (en) * | 2012-09-12 | 2014-03-26 | 唐云 | Rice noodles and preparation method thereof |
| CN104351760A (en) * | 2014-10-17 | 2015-02-18 | 鲁静 | Preparation method of multi-flavor radix cynanchi bungei puffed food |
| JP2016208867A (en) * | 2015-04-30 | 2016-12-15 | 宜蘭食品工業股▲フン▼有限公司 | Composition for manufacturing rice noodle |
-
2017
- 2017-09-11 CN CN201710813699.7A patent/CN107801896A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652629A (en) * | 2012-09-12 | 2014-03-26 | 唐云 | Rice noodles and preparation method thereof |
| CN104351760A (en) * | 2014-10-17 | 2015-02-18 | 鲁静 | Preparation method of multi-flavor radix cynanchi bungei puffed food |
| JP2016208867A (en) * | 2015-04-30 | 2016-12-15 | 宜蘭食品工業股▲フン▼有限公司 | Composition for manufacturing rice noodle |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109874974A (en) * | 2019-04-28 | 2019-06-14 | 江南大学 | Fresh wet quinoa rice noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104621256A (en) | Peanut sprout fermented black fungus pudding | |
| CN101416699B (en) | Dry-type three-segment mature method rice-flour production technique | |
| CN102860459A (en) | High-quality minced fillet wrapper and preparation method thereof | |
| CN102258110A (en) | Pearl barley popcorn and processing method thereof | |
| CN108719783A (en) | A kind of red yeast rice noodles and manufacture craft | |
| CN106260026A (en) | A kind of high protein beans is dry, its marinating method and the preparation method of stew in soy sauce sauce thereof | |
| CN105543031A (en) | Solid-liquid two-phase combined rice wine production technology | |
| CN106417465A (en) | Coix seed-red bean biscuits and preparation method thereof | |
| CN105475425A (en) | Eye-protecting anti-radiation pineapple bread and preparation method thereof | |
| CN107801896A (en) | A kind of radix cynanchi bungei rice noodles and preparation method thereof | |
| CN104705644B (en) | Potato nutritional rice and its manufacture method | |
| CN103750314B (en) | A kind of health-care sweet potato lead powder and preparation method thereof | |
| CN105105205B (en) | A kind of seasoning emulation stichopus japonicus and preparation method thereof | |
| CN104509882B (en) | A kind of preparation method of egg fermented bean curd | |
| CN104099224A (en) | Jujube-flavor nutritional-type corn liquor and brewing method thereof | |
| CN105230801B (en) | Eight treasures (choice ingredients of certain special dishes) dried bean curd production method | |
| CN106721599A (en) | A kind of crucian carp feed for reducing feed coefficient and preparation method thereof | |
| CN107660676A (en) | A kind of corn pattern rice noodles and preparation method thereof | |
| CN108851020A (en) | Spinach rolled dough wrapping | |
| CN109744384A (en) | A kind of method of anti-nutritional factors in reduction expanded soybean | |
| CN104621630A (en) | Fermented semen sesami nigrum fish curd and preparation method thereof | |
| CN105982147A (en) | Pleurotus pulmonarius-fish tofu rice noodles and production method thereof | |
| CN107853442A (en) | A kind of preparation method of sweet potato cake | |
| CN106879928A (en) | Health Lantern Festival and preparation method thereof | |
| CN105982148A (en) | Radix aucklandiae-flavored agrocybe cylindracea-roselle rice noodles and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180316 |