CN110810719A - 一种蔬菜面条的制作方法 - Google Patents
一种蔬菜面条的制作方法 Download PDFInfo
- Publication number
- CN110810719A CN110810719A CN201911186240.4A CN201911186240A CN110810719A CN 110810719 A CN110810719 A CN 110810719A CN 201911186240 A CN201911186240 A CN 201911186240A CN 110810719 A CN110810719 A CN 110810719A
- Authority
- CN
- China
- Prior art keywords
- noodles
- vegetable
- leaf
- pseudo
- water
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 71
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 21
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 19
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 19
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 19
- 244000000626 Daucus carota Species 0.000 claims abstract description 17
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 235000013601 eggs Nutrition 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 229960004793 sucrose Drugs 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 5
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 5
- 241000219315 Spinacia Species 0.000 claims description 18
- 241001529821 Agastache Species 0.000 claims description 17
- 244000017020 Ipomoea batatas Species 0.000 claims description 15
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 15
- 238000004898 kneading Methods 0.000 claims description 15
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000003513 alkali Substances 0.000 claims description 7
- 235000005911 diet Nutrition 0.000 claims description 7
- 230000000378 dietary effect Effects 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 240000004510 Agastache rugosa Species 0.000 abstract 2
- 244000300264 Spinacia oleracea Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000009471 action Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 241001107116 Castanospermum australe Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
本发明涉及面条制作技术领域,具体为一种蔬菜面条的制作方法,蔬菜面条的主要原料为小麦高筋粉,蔬菜浆,蔗糖和鸡蛋,具体制作方法的步骤为:配料、和面、轧面条、包装,采用此方法制作的蔬菜面条,制作时添加胡萝卜,田七叶,菠菜和藿香叶制得的蔬菜浆,提高蔬菜面条的营养成分,田七叶具有降血压、活血化瘀的功效,藿香叶具有消暑驱寒、名目养胃的功效,有利于用户补充丰富的营养成分,且有益于用户的身体健康,制取蔬菜浆时开水中添加小苏打,消除蔬菜面条的菜青味,提高用户的体验感,有利于蔬菜面条的大规模推广,为同类产品的生产提供了科学方法,在同行业内具有广泛的推广应用价值。
Description
技术领域
本发明涉及面条制作技术领域,具体为一种蔬菜面条的制作方法。
背景技术
面条是人们经常食用的面食品,现有的面条主要是由小麦面粉加入食盐、食用碱,还有的加入鸡蛋、食糖、食油等,用水合面经面条机轧制成条,还有的将小麦面粉与绿豆面或黑豆面、黄豆面、小米面、玉米面混合轧制成混杂面面条,随着人类生活水平的日益提高,为了适应人们所需营养成分的要求,需要不断的研制开发新的面条食品,现有蔬菜面条菜青味较重,影响蔬菜面条的口感,降低用户的舒适度,采用菠菜等常见的蔬菜,功能单一,且营养成分单调,不利于蔬菜面条的推广的问题。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种蔬菜面条的制作方法,解决现有蔬菜面条菜青味较重,影响蔬菜面条的口感,降低用户的舒适度,采用菠菜等常见的蔬菜,功能单一,且营养成分单调,不利于蔬菜面条的推广的问题。
(二)技术方案
为实现上述目的,本发明提供如下技术方案:一种蔬菜面条的制作方法,包括以下步骤:
步骤一:配料:小麦高筋粉300g,蔬菜浆120g,蔗糖5g,食用碱2g,盐2g,鸡蛋1枚,水120g;
步骤二:和面:将小麦高筋粉、蔬菜浆和食用碱倒入和面盆内,将鸡蛋打到和面盆内,并搅拌均匀,将蔗糖和盐倒入水中,并搅拌均匀,制成糖水混合物,将糖水混合物分批次倒入和面盆内,揉搓制成面团;
步骤三:轧面条:将面团放入面条机内,压制成湿面条,在湿面条上均匀撒小麦高筋粉,制成面条;
步骤四:包装:将面条放入包装机上,在包装机上设置定量包装,在包装袋的封口处打上日期,入库。
所述的步骤一中,蔬菜浆由胡萝卜,田七叶,菠菜和藿香叶制得,且胡萝卜,田七叶,菠菜和藿香叶的质量比为1∶0.1∶1.2∶0.3,将胡萝卜,田七叶,菠菜和藿香叶放入煮沸的开水中煮1分钟,在开水中加2g小苏打,然后将胡萝卜,田七叶,菠菜和藿香叶捞出沥干水,往胡萝卜,田七叶,菠菜和藿香叶中加入20g地瓜粉,放入捣碎机内捣至浆状,制成蔬菜浆。
所述地瓜粉采用地瓜制得,将洁净的地瓜放入破碎机中,破碎成粒径为0.1~0.2cm的颗粒,用纱布包裹破碎颗粒,用清水冲洗破碎颗粒,将清洗液静置6h,倒出上方的水,下部的沉淀物晾干,即得地瓜粉。
所述的步骤三中,面条机压制湿面条时,可以根据喜好选择湿面条的形状。
所述的步骤三中,将面条放入筛盘中,滤除其中面条上多余的小麦高筋粉和残渣。
(三)有益效果
本发明提供了一种蔬菜面条的制作方法。具备以下有益效果:
采用此方法制作的蔬菜面条,制作时添加胡萝卜,田七叶,菠菜和藿香叶制得的蔬菜浆,提高蔬菜面条的营养成分,田七叶具有降血压、活血化瘀的功效,藿香叶具有消暑驱寒、名目养胃的功效,有利于用户补充丰富的营养成分,且有益于用户的身体健康,制取蔬菜浆时开水中添加小苏打,消除蔬菜面条的菜青味,提高用户的体验感,有利于蔬菜面条的大规模推广,为同类产品的生产提供了科学方法,在同行业内具有广泛的推广应用价值。
附图说明
图1为本发明的制作方法流程图。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
如图1所示,本发明提供一种技术方案:一种蔬菜面条的制作方法,包括以下步骤:
步骤一:配料:小麦高筋粉300g,蔬菜浆120g,蔗糖5g,食用碱2g,盐2g,鸡蛋1枚,水120g;
步骤二:和面:将小麦高筋粉、蔬菜浆和食用碱倒入和面盆内,将鸡蛋打到和面盆内,并搅拌均匀,将蔗糖和盐倒入水中,并搅拌均匀,制成糖水混合物,将糖水混合物分批次倒入和面盆内,揉搓制成面团;
步骤三:轧面条:将面团放入面条机内,压制成湿面条,在湿面条上均匀撒小麦高筋粉,制成面条;
步骤四:包装:将面条放入包装机上,在包装机上设置定量包装,在包装袋的封口处打上日期,入库。
优选的,所述的步骤一中,蔬菜浆由胡萝卜,田七叶,菠菜和藿香叶制得,且胡萝卜,田七叶,菠菜和藿香叶的质量比为1∶0.1∶1.2∶0.3,将胡萝卜,田七叶,菠菜和藿香叶放入煮沸的开水中煮1分钟,在开水中加2g小苏打,然后将胡萝卜,田七叶,菠菜和藿香叶捞出沥干水,往胡萝卜,田七叶,菠菜和藿香叶中加入20g地瓜粉,放入捣碎机内捣至浆状,制成蔬菜浆。
优选的,所述地瓜粉采用地瓜制得,将洁净的地瓜放入破碎机中,破碎成粒径为0.1~0.2cm的颗粒,用纱布包裹破碎颗粒,用清水冲洗破碎颗粒,将清洗液静置6h,倒出上方的水,下部的沉淀物晾干,即得地瓜粉。
优选的,所述的步骤三中,面条机压制湿面条时,可以根据喜好选择湿面条的形状。
优选的,所述的步骤三中,将面条放入筛盘中,滤除其中面条上多余的小麦高筋粉和残渣。
需要说明的是,在本文中,诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来,而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且,术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含,从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素,而且还包括没有明确列出的其他要素,或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下,由语句“包括一个……”限定的要素,并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种蔬菜面条的制作方法,其特征在于:该蔬菜面条的制作方法包括以下步骤:
步骤一:配料:小麦高筋粉300g,蔬菜浆120g,蔗糖5g,食用碱2g,盐2g,鸡蛋1枚,水120g;
步骤二:和面:将小麦高筋粉、蔬菜浆和食用碱倒入和面盆内,将鸡蛋打到和面盆内,并搅拌均匀,将蔗糖和盐倒入水中,并搅拌均匀,制成糖水混合物,将糖水混合物分批次倒入和面盆内,揉搓制成面团;
步骤三:轧面条:将面团放入面条机内,压制成湿面条,在湿面条上均匀撒小麦高筋粉,制成面条;
步骤四:包装:将面条放入包装机上,在包装机上设置定量包装,在包装袋的封口处打上日期,入库。
2.根据权利要求1所述的一种蔬菜面条的制作方法,其特征在于:所述的步骤一中,蔬菜浆由胡萝卜,田七叶,菠菜和藿香叶制得,且胡萝卜,田七叶,菠菜和藿香叶的质量比为1∶0.1∶1.2∶0.3,将胡萝卜,田七叶,菠菜和藿香叶放入煮沸的开水中煮1分钟,在开水中加2g小苏打,然后将胡萝卜,田七叶,菠菜和藿香叶捞出沥干水,往胡萝卜,田七叶,菠菜和藿香叶中加入20g地瓜粉,放入捣碎机内捣至浆状,制成蔬菜浆。
3.根据权利要求2所述的一种蔬菜面条的制作方法,其特征在于:所述地瓜粉采用地瓜制得,将洁净的地瓜放入破碎机中,破碎成粒径为0.1~0.2cm的颗粒,用纱布包裹破碎颗粒,用清水冲洗破碎颗粒,将清洗液静置6h,倒出上方的水,下部的沉淀物晾干,即得地瓜粉。
4.根据权利要求1所述的一种蔬菜面条的制作方法,其特征在于:所述的步骤三中,面条机压制湿面条时,可以根据喜好选择湿面条的形状。
5.根据权利要求1所述的一种蔬菜面条的制作方法,其特征在于:所述的步骤三中,将面条放入筛盘中,滤除其中面条上多余的小麦高筋粉和残渣。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911186240.4A CN110810719A (zh) | 2019-11-27 | 2019-11-27 | 一种蔬菜面条的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911186240.4A CN110810719A (zh) | 2019-11-27 | 2019-11-27 | 一种蔬菜面条的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110810719A true CN110810719A (zh) | 2020-02-21 |
Family
ID=69542759
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911186240.4A Pending CN110810719A (zh) | 2019-11-27 | 2019-11-27 | 一种蔬菜面条的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110810719A (zh) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1132599A (zh) * | 1995-04-03 | 1996-10-09 | 胡春亭 | 杂粮营养面的制造方法 |
JPH0928333A (ja) * | 1995-05-16 | 1997-02-04 | Buumu:Kk | 野菜入り麺類及びその製造方法 |
CN1541555A (zh) * | 2003-11-07 | 2004-11-03 | 刘志恒 | 豆浆鸡蛋蔬菜面条及其制作方法 |
CN101455229A (zh) * | 2008-12-30 | 2009-06-17 | 海通食品集团股份有限公司 | 控制绿色叶菜保藏期内褐变的方法 |
CN103445069A (zh) * | 2012-05-30 | 2013-12-18 | 哈尔滨哈公馆酒店投资管理有限公司 | 一种藿香保健面条 |
CN106261623A (zh) * | 2016-08-18 | 2017-01-04 | 汤兴华 | 一种火麻仁益寿养生面条及其制备方法 |
-
2019
- 2019-11-27 CN CN201911186240.4A patent/CN110810719A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1132599A (zh) * | 1995-04-03 | 1996-10-09 | 胡春亭 | 杂粮营养面的制造方法 |
JPH0928333A (ja) * | 1995-05-16 | 1997-02-04 | Buumu:Kk | 野菜入り麺類及びその製造方法 |
CN1541555A (zh) * | 2003-11-07 | 2004-11-03 | 刘志恒 | 豆浆鸡蛋蔬菜面条及其制作方法 |
CN101455229A (zh) * | 2008-12-30 | 2009-06-17 | 海通食品集团股份有限公司 | 控制绿色叶菜保藏期内褐变的方法 |
CN103445069A (zh) * | 2012-05-30 | 2013-12-18 | 哈尔滨哈公馆酒店投资管理有限公司 | 一种藿香保健面条 |
CN106261623A (zh) * | 2016-08-18 | 2017-01-04 | 汤兴华 | 一种火麻仁益寿养生面条及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN100374033C (zh) | 一种荞麦茶及其制备方法 | |
CN102578182A (zh) | 枣豆泥桃酥的制备方法 | |
CN104304382A (zh) | 一种山药红豆饼干的制作方法 | |
CN105076995A (zh) | 一种杂粮保健馒头及其制备方法 | |
CN106551310A (zh) | 一种百合莲子葛粉糕的制作方法 | |
CN102919837A (zh) | 一种方便首乌凉皮及其制备方法 | |
CN105941554A (zh) | 一种海带发酵蛋糕 | |
CN105265519A (zh) | 一种草菇风味饼干的加工方法 | |
CN110810719A (zh) | 一种蔬菜面条的制作方法 | |
CN113693230A (zh) | 食用桑蚕产品及其制作工艺 | |
KR101692425B1 (ko) | 쌀 누룽지를 포함하는 기능성 국수의 제조방법 및 이로부터 제조된 기능성 국수 | |
KR100881433B1 (ko) | 두부 스낵 제조방법 | |
CN107950879A (zh) | 一种芝士咖喱土豆卷饼及其制作方法 | |
CN105994896A (zh) | 一种紫薯复合酥糖的加工方法 | |
CN111000122A (zh) | 一种蔬菜味米豆腐及其制作方法 | |
RU2807345C1 (ru) | Способ приготовления чебуреков из батата | |
CN111000133A (zh) | 一种坚果减脂面条及其制备方法 | |
CN111787804A (zh) | 鸡肉汉堡包制作方法 | |
KR101787001B1 (ko) | 식이섬유 팥빵의 제조방법 및 이로부터 제조된 식이섬유 팥빵 | |
KR102174154B1 (ko) | 흰찰쌀보리와 검정보리를 이용한 전병 제조방법 | |
CN112931775A (zh) | 一种党参天麻面条的加工方法 | |
CN115700081A (zh) | 一种竹笋全粉蛋糕及其制备方法 | |
CN111149980A (zh) | 一种干果肉糯米糕点及其制备方法 | |
CN113693217A (zh) | 一种魔芋营养食品 | |
CN118058322A (zh) | 一种改善便秘、润肠通便功能产品及其制备方法 |
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 |
Application publication date: 20200221 |
|
WD01 | Invention patent application deemed withdrawn after publication |