CN107821957A - A kind of noodles and its preparation technology rich in omega 3 - Google Patents
A kind of noodles and its preparation technology rich in omega 3 Download PDFInfo
- Publication number
- CN107821957A CN107821957A CN201711261504.9A CN201711261504A CN107821957A CN 107821957 A CN107821957 A CN 107821957A CN 201711261504 A CN201711261504 A CN 201711261504A CN 107821957 A CN107821957 A CN 107821957A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 241001499733 Plantago asiatica Species 0.000 claims abstract description 17
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 17
- 238000003490 calendering Methods 0.000 claims abstract description 17
- 240000006240 Linum usitatissimum Species 0.000 claims abstract description 14
- 235000004431 Linum usitatissimum Nutrition 0.000 claims abstract description 14
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 14
- 235000012054 meals Nutrition 0.000 claims abstract description 14
- 241000245665 Taraxacum Species 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 16
- 238000001035 drying Methods 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 10
- 230000007246 mechanism Effects 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 238000010521 absorption reaction Methods 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001784 detoxification Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000008242 dietary patterns Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 239000006014 omega-3 oil Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- 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
Abstract
The invention discloses a kind of noodles and its preparation technology rich in omega 3, it is made up of the component of following mass fraction：1 ~ 2 part of 50 ~ 70 parts of flour, 3 ~ 6 parts of linseed meal, 6 ~ 8 parts of abrotanum, 1 ~ 2 part of radix bupleuri, 1 ~ 3 part of dandelion, 1 ~ 2 part of Asiatic plantain, 7 ~ 15 parts of water, edible 0.5 ~ 1 portion of salt and Countryside Egg.Its preparation technology, by comprising the following steps：Stock, calendering, slitting, dry, cut-out, packed products.The noodles rich in omega 3 of the present invention are not only processed simply, and production cost is low, while nutritive value but very abundant, have good edibility and market prospects.
Description
Technical field
The present invention relates to foods processing technique, more particularly to a kind of noodles processing technique rich in omega 3.
Background technology
Omega 3（ω-3）It is essential fatty acid, is the primary fat component of heart, retina, brain, itself
It can not synthesize, it is necessary to absorbed in food, and the food containing the unrighted acid of omega 3 in modern humans' eating patterns is non-
It is often rare, therefore in the diet it should be noted that the food containing the aliphatic acid of omega 3.The main source deep sea fish oil algae oil of omega 3
Or olive oil, linseed, purple perilla etc., it is main to form the unrighted acid of part omega 3（EPA、DHA）, during omega 3 promotes
Property or acid cholesterol from excrement discharge, suppress liver inner lipid and lipoprotein synthesis, can reduce cholesterol in blood plasma, triglycerides,
LDL, VLDL, increase HDL, adjust blood fat, clear up thrombus, prevent blood clotting, prevention cerebral thrombus, cerebral hemorrhage and apoplexy.Nutrition
Brain, improve memory.And it is also the main source for being best suitable for absorption of human body.
Omega 3 itself can not synthesize in human body, be mainly derived from the vegetable oil supply of three meals in a day, and traditional
Content is very low in nutritional oil, causes daily intake wretched insufficiency, and people are directed to the ω -3 extracted in raw material and added
It is added in food or health products.
Noodles are with a long history in China, and species is various, very popular.During noodle production, no matter by hand
Face or mechanism face, and face are all to have produced the vital step of noodles.It is right with the increasingly raising of people's living standard
It is also to have certain requirement in the selection of noodles, noodles of the prior art are mostly relatively simple, and nutritive value is also relatively more single
One, also without energy prevention disease, integration of drinking and medicinal herbs, and there are certain effect pure natural organic noodles to indigestion, for noodles
Existing shortcoming, develop such as vacuum and face at present, imitated multidirectional calendering technology, but still can not really change mechanism noodles
Poor quality, the shortcomings that nutrition is single.
The content of the invention
In view of the shortcomings of the prior art, the present invention is intended to provide a kind of nutritious, soothing liver-qi stagnation, the high blood of prevention and treatment
The noodles preparation technology of pressure, coronary heart disease and other effects.
In order to solve the above-mentioned technical problem, the present invention provides following technical scheme：
A kind of noodles rich in omega 3, it is characterised in that be made up of the component of following mass fraction：
50 ~ 70 parts of flour, 3 ~ 6 parts of linseed meal, 6 ~ 8 parts of abrotanum, 1 ~ 2 part of radix bupleuri, 1 ~ 3 part of dandelion, 1 ~ 2 part of Asiatic plantain, water 7
1 ~ 2 part of ~ 15 parts, edible 0 .5 ~ 1 portion salt and Countryside Egg.
50 parts of flour, 3 parts of linseed meal, 6 parts of abrotanum, 1 part of radix bupleuri, 1 part of dandelion, 1 part of Asiatic plantain, 7 parts of water, edible 0
.5 1 part of part salt and Countryside Egg.
70 parts of flour, 6 parts of linseed meal, 8 parts of abrotanum, 2 parts of radix bupleuri, 3 parts of dandelion, 2 parts of Asiatic plantain, 15 parts of water, edible 1
2 parts of part salt and Countryside Egg.
60 parts of flour, 5 parts of linseed meal, 7 parts of abrotanum, 2 parts of radix bupleuri, 2 parts of dandelion, 2 parts of Asiatic plantain, 10 parts of water, edible 0
.8 2 parts of part salt and Countryside Egg.
Another object of the present invention is to provide a kind of noodles preparation technology rich in omega 3, comprises the following steps：
（One）Stock
（1）By the raw material wash clean such as above-mentioned abrotanum, radix bupleuri, dandelion, Asiatic plantain, the raw material after cleaning is put into boiling water
Row fixing detoxification treatment, then pulls out and is rinsed with clear water；
（2）The raw material after rinsing is broken into powder with pulverizer again and to get flour, edible salt, Countryside Egg ready standby；
（Two）Calendering
（1）By above-mentioned material powder, flour, edible salt, Countryside Egg and water proportionally pour into in the pot of face, by 10 minutes
Quick stirring and mix slowly within 5 minutes and make flour uniform water absorption, released after forming cotton-shaped dough from dough mixing machine discharge port；
（2）Dough after releasing enters aging machine static 5 minutes, completes preliminary maturing process；
（3）Face band after curing passes through continuous calendering into continuous tablet press machine；
（Three）Slitting, dry, cut-out
（1）Cut off after dough sheet after calendering is cut into bar shaped, the noodles after cut-out are transported to drying room by get-on carriage mechanism and dried；
（2）Noodles enter after drying room by the machine of having one's hair trimmed its lower end is cut into length consistent, noodles stoving；
（3）Noodles after drying are sent to noodle cutter by lower rack device, are cut into packing instructions.
Beneficial effect：1st, add linseed meal so that noodles of the invention have prevention and treatment hypertension, coronary heart disease,
The effect of anti-curing cancers, diabetes.2nd, add abrotanum so that noodles cool taste when edible, have the function that it is clearing heat and detoxicating,
Sensory of noodles is not only improved, while also improves the edibility of noodles, increases its economic value.3rd, edible wild herbs face of the invention
Bar is not only processed simply, and production cost is low, while nutritive value but very abundant, has good edibility and market
Prospect.
Embodiment
Embodiment 1
A kind of noodles rich in omega 3, are made up of the component of following mass fraction：
50 parts of flour, 3 parts of linseed meal, 6 parts of abrotanum, 1 part of radix bupleuri, 1 part of dandelion, 1 part of Asiatic plantain, 7 parts of water, edible 0 .5 parts
1 part of salt and Countryside Egg.
A kind of noodles preparation technology rich in omega 3, comprises the following steps：
（One）Stock
（1）By the raw material wash clean such as above-mentioned abrotanum, radix bupleuri, dandelion, Asiatic plantain, the raw material after cleaning is put into boiling water
Row fixing detoxification treatment, then pulls out and is rinsed with clear water；
（2）The raw material after rinsing is broken into powder with pulverizer again and to get flour, edible salt, Countryside Egg ready standby；
（Two）Calendering
（1）By above-mentioned material powder, flour, edible salt, Countryside Egg and water proportionally pour into in the pot of face, by 10 minutes
Quick stirring and mix slowly within 5 minutes and make flour uniform water absorption, released after forming cotton-shaped dough from dough mixing machine discharge port；
（2）Dough after releasing enters aging machine static 5 minutes, completes preliminary maturing process；
（3）Face band after curing passes through continuous calendering into continuous tablet press machine；
（Three）Slitting, dry, cut-out
（1）Cut off after dough sheet after calendering is cut into bar shaped, the noodles after cut-out are transported to drying room by get-on carriage mechanism and dried；
（2）Noodles enter after drying room by the machine of having one's hair trimmed its lower end is cut into length consistent, noodles stoving；
（3）Noodles after drying are sent to noodle cutter by lower rack device, are cut into packing instructions.
Embodiment 2
A kind of noodles rich in omega 3, are made up of the component of following mass fraction：
60 parts of flour, 5 parts of linseed meal, 7 parts of abrotanum, 2 parts of radix bupleuri, 2 parts of dandelion, 2 parts of Asiatic plantain, 10 parts of water, edible 0 .8
2 parts of part salt and Countryside Egg.
A kind of noodles preparation technology rich in omega 3, comprises the following steps：
（One）Stock
（1）By the raw material wash clean such as above-mentioned abrotanum, radix bupleuri, dandelion, Asiatic plantain, the raw material after cleaning is put into boiling water
Row fixing detoxification treatment, then pulls out and is rinsed with clear water；
（2）The raw material after rinsing is broken into powder with pulverizer again and to get flour, edible salt, Countryside Egg ready standby；
（Two）Calendering
（1）By above-mentioned material powder, flour, edible salt, Countryside Egg and water proportionally pour into in the pot of face, by 10 minutes
Quick stirring and mix slowly within 5 minutes and make flour uniform water absorption, released after forming cotton-shaped dough from dough mixing machine discharge port；
（2）Dough after releasing enters aging machine static 5 minutes, completes preliminary maturing process；
（3）Face band after curing passes through continuous calendering into continuous tablet press machine；
（Three）Slitting, dry, cut-out
（1）Cut off after dough sheet after calendering is cut into bar shaped, the noodles after cut-out are transported to drying room by get-on carriage mechanism and dried；
（2）Noodles enter after drying room by the machine of having one's hair trimmed its lower end is cut into length consistent, noodles stoving；
（3）Noodles after drying are sent to noodle cutter by lower rack device, are cut into packing instructions.
Embodiment 3
A kind of noodles rich in omega 3, are made up of the component of following mass fraction：
70 parts of flour, 6 parts of linseed meal, 8 parts of abrotanum, 2 parts of radix bupleuri, 3 parts of dandelion, 2 parts of Asiatic plantain, 15 parts of water, edible 1 portion of salt
And 2 parts of Countryside Egg.
A kind of noodles preparation technology rich in omega 3, comprises the following steps：
（One）Stock
（1）By the raw material wash clean such as above-mentioned abrotanum, radix bupleuri, dandelion, Asiatic plantain, the raw material after cleaning is put into boiling water
Row fixing detoxification treatment, then pulls out and is rinsed with clear water；
（2）The raw material after rinsing is broken into powder with pulverizer again and to get flour, edible salt, Countryside Egg ready standby；
（Two）Calendering
（1）By above-mentioned material powder, flour, edible salt, Countryside Egg and water proportionally pour into in the pot of face, by 10 minutes
Quick stirring and mix slowly within 5 minutes and make flour uniform water absorption, released after forming cotton-shaped dough from dough mixing machine discharge port；
（2）Dough after releasing enters aging machine static 5 minutes, completes preliminary maturing process；
（3）Face band after curing passes through continuous calendering into continuous tablet press machine；
（Three）Slitting, dry, cut-out
（1）Cut off after dough sheet after calendering is cut into bar shaped, the noodles after cut-out are transported to drying room by get-on carriage mechanism and dried；
（2）Noodles enter after drying room by the machine of having one's hair trimmed its lower end is cut into length consistent, noodles stoving；
（3）Noodles after drying are sent to noodle cutter by lower rack device, are cut into packing instructions.
Claims (5)
1. a kind of noodles rich in omega 3, it is characterised in that be made up of the component of following mass fraction：
50 ~ 70 parts of flour, 3 ~ 6 parts of linseed meal, 6 ~ 8 parts of abrotanum, 1 ~ 2 part of radix bupleuri, 1 ~ 3 part of dandelion, 1 ~ 2 part of Asiatic plantain, water 7
1 ~ 2 part of ~ 15 parts, edible 0 .5 ~ 1 portion salt and Countryside Egg.
2. a kind of noodles rich in omega 3, it is characterised in that be made up of the component of following mass fraction：
50 parts of flour, 3 parts of linseed meal, 6 parts of abrotanum, 1 part of radix bupleuri, 1 part of dandelion, 1 part of Asiatic plantain, 7 parts of water, edible 0 .5 parts
1 part of salt and Countryside Egg.
3. a kind of noodles rich in omega 3, it is characterised in that be made up of the component of following mass fraction：
70 parts of flour, 6 parts of linseed meal, 8 parts of abrotanum, 2 parts of radix bupleuri, 3 parts of dandelion, 2 parts of Asiatic plantain, 15 parts of water, edible 1 portion of salt
And 2 parts of Countryside Egg.
4. a kind of noodles rich in omega 3, it is characterised in that be made up of the component of following mass fraction：
60 parts of flour, 5 parts of linseed meal, 7 parts of abrotanum, 2 parts of radix bupleuri, 2 parts of dandelion, 2 parts of Asiatic plantain, 10 parts of water, edible 0 .8
2 parts of part salt and Countryside Egg.
A kind of 5. noodles preparation technology rich in omega 3 as described in claim any one of 1-4, it is characterised in that including
Following steps：
（One）Stock
（1）By the raw material wash clean such as above-mentioned abrotanum, radix bupleuri, dandelion, Asiatic plantain, the raw material after cleaning is put into boiling water
Row fixing detoxification treatment, then pulls out and is rinsed with clear water；
（2）The raw material after rinsing is broken into powder with pulverizer again and to get flour, edible salt, Countryside Egg ready standby；
（Two）Calendering
（1）By above-mentioned material powder, flour, edible salt, Countryside Egg and water proportionally pour into in the pot of face, by 10 minutes
Quick stirring and mix slowly within 5 minutes and make flour uniform water absorption, released after forming cotton-shaped dough from dough mixing machine discharge port；
（2）Dough after releasing enters aging machine static 5 minutes, completes preliminary maturing process；
（3）Face band after curing passes through continuous calendering into continuous tablet press machine；
（Three）Slitting, dry, cut-out
（1）Cut off after dough sheet after calendering is cut into bar shaped, the noodles after cut-out are transported to drying room by get-on carriage mechanism and dried；
（2）Noodles enter after drying room by the machine of having one's hair trimmed its lower end is cut into length consistent, noodles stoving；
（3）Noodles after drying are sent to noodle cutter by lower rack device, are cut into packing instructions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711261504.9A CN107821957A (en) | 2017-12-04 | 2017-12-04 | A kind of noodles and its preparation technology rich in omega 3 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711261504.9A CN107821957A (en) | 2017-12-04 | 2017-12-04 | A kind of noodles and its preparation technology rich in omega 3 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107821957A true CN107821957A (en) | 2018-03-23 |
Family
ID=61641409
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711261504.9A Pending CN107821957A (en) | 2017-12-04 | 2017-12-04 | A kind of noodles and its preparation technology rich in omega 3 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107821957A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567739A (en) * | 2020-07-06 | 2020-08-25 | 湖北双竹生态食品开发股份有限公司 | Noodles rich in vitamin A |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100789169B1 (en) * | 2007-01-25 | 2008-01-16 | 네이쳐스메디신 주식회사 | Method for processing food containing flaxseed |
| CN106261645A (en) * | 2016-11-07 | 2017-01-04 | 青州荣美尔生物科技有限公司 | A kind of processing technique of whole wheat noodles |
| CN106360332A (en) * | 2016-08-31 | 2017-02-01 | 杨恩芬 | Wild vegetable-containing noodles and preparation process thereof |
| CN106722118A (en) * | 2016-12-28 | 2017-05-31 | 广东澳米嘉生物科技有限公司 | A kind of linseed noodles and preparation method thereof |
| CN107114681A (en) * | 2017-06-27 | 2017-09-01 | 江苏云雪粮油科技实业有限公司 | A kind of yellow vermicelli rich in carrotene and preparation method thereof |
-
2017
- 2017-12-04 CN CN201711261504.9A patent/CN107821957A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100789169B1 (en) * | 2007-01-25 | 2008-01-16 | 네이쳐스메디신 주식회사 | Method for processing food containing flaxseed |
| CN106360332A (en) * | 2016-08-31 | 2017-02-01 | 杨恩芬 | Wild vegetable-containing noodles and preparation process thereof |
| CN106261645A (en) * | 2016-11-07 | 2017-01-04 | 青州荣美尔生物科技有限公司 | A kind of processing technique of whole wheat noodles |
| CN106722118A (en) * | 2016-12-28 | 2017-05-31 | 广东澳米嘉生物科技有限公司 | A kind of linseed noodles and preparation method thereof |
| CN107114681A (en) * | 2017-06-27 | 2017-09-01 | 江苏云雪粮油科技实业有限公司 | A kind of yellow vermicelli rich in carrotene and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567739A (en) * | 2020-07-06 | 2020-08-25 | 湖北双竹生态食品开发股份有限公司 | Noodles rich in vitamin A |
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