CN111194864A - Buckwheat noodles and preparation method thereof - Google Patents
Buckwheat noodles and preparation method thereof Download PDFInfo
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- CN111194864A CN111194864A CN202010119322.3A CN202010119322A CN111194864A CN 111194864 A CN111194864 A CN 111194864A CN 202010119322 A CN202010119322 A CN 202010119322A CN 111194864 A CN111194864 A CN 111194864A
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 90
- 235000012149 noodles Nutrition 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000008620 Fagopyrum esculentum Species 0.000 title 1
- 241000219051 Fagopyrum Species 0.000 claims abstract description 89
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 239000000835 fiber Substances 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 241000196324 Embryophyta Species 0.000 claims abstract description 16
- 108010068370 Glutens Proteins 0.000 claims abstract description 13
- 235000021312 gluten Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 24
- 238000010411 cooking Methods 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 16
- 238000007598 dipping method Methods 0.000 claims description 13
- 238000004898 kneading Methods 0.000 claims description 11
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 235000014102 seafood Nutrition 0.000 claims description 7
- 229940073490 sodium glutamate Drugs 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 235000003130 Arctium lappa Nutrition 0.000 claims description 4
- 235000008078 Arctium minus Nutrition 0.000 claims description 4
- 241001106462 Ulmus Species 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 2
- 240000005528 Arctium lappa Species 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 235000011845 white flour Nutrition 0.000 description 4
- 241000208843 Arctium Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 241000628997 Flos Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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 buckwheat noodles and a preparation method thereof, wherein 100g of the buckwheat dried noodles comprise the following raw materials by weight: 20-90% of buckwheat flour, 5-10% of wheat gluten, 0.5-1% of salt and 0.1-1% of plant fiber. The buckwheat noodles contain a large amount of buckwheat flour, so that the nutrition value is higher, and meanwhile, the buckwheat noodles are boiling-resistant, not easy to rot, strong in elasticity and chewy.
Description
Technical Field
The invention relates to the technical field of noodle processing, and particularly relates to buckwheat noodles and a preparation method thereof.
Background
The carbohydrates of buckwheat are mainly starch. Because the grains are fine, the product is easy to cook and process compared with other cereals. Meanwhile, the buckwheat contains rich dietary fiber, and the content of the buckwheat is 10 times of that of common refined rice; the buckwheat contains more trace elements such as iron, manganese, zinc and the like than common grains. The buckwheat food has the effects of reducing blood pressure and blood fat after long-term use.
At present, the grains of people mainly comprise rice and flour, buckwheat is only used as an auxiliary adjusting food, and the buckwheat flour has thick grains, poor taste and difficult digestion, so that the consumption of buckwheat food is restricted. At present, buckwheat and flour are used for preparing noodles for convenient eating, and the buckwheat grains are coarse, so that the buckwheat noodles are very easy to cook in the cooking process because the buckwheat noodles are added in higher amount. Therefore, how to increase the adding amount of buckwheat in the buckwheat noodles and make the noodles not easy to be boiled and mashed, and the buckwheat noodles are chewy is a problem to be solved by the buckwheat processing enterprises at present.
Disclosure of Invention
Accordingly, the present invention aims to provide buckwheat noodles having a high buckwheat flour content and a method for producing the same. Meanwhile, another object of the present application is to provide a cooking method of the buckwheat noodles.
In order to achieve the purpose, the invention provides the following scheme:
a buckwheat noodle, 100g buckwheat dried noodle comprises the following raw materials by weight:
20-90% of buckwheat flour,
5-10% of wheat gluten powder,
0.5 to 1 percent of salt,
0.1 to 1 percent of plant fiber,
the wheat gluten is gluten flour.
Specifically, in some embodiments, white noodles are further included in the buckwheat noodles.
Specifically, in some embodiments the plant fiber is elm bark powder or burdock leaf fiber with a size of 2-3 mm.
The preparation method of the buckwheat noodles comprises the following steps:
(1) weighing buckwheat flour, salt, plant fiber and vital gluten according to a proportion, adding water, and kneading into dough;
(2) fermenting the dough in the step (1) for 10-20min, then adding flour in proportion, and fully kneading to prepare dough;
(3) and (3) processing the dough kneaded in the step (2) into handmade noodles or pressing the dough into wet noodles through a noodle maker, specifically, in some embodiments, kneading the dough kneaded in the step (2) for 30-60 min.
Specifically, in some embodiments, the wet noodles made in step (3) are air dried or oven dried to form dry noodles.
The invention also provides a cooking method of the buckwheat noodles, which comprises the following steps:
adding water into buckwheat noodles, decocting for 3-5min, and gently softening the boiled buckwheat noodles in cold water;
and fishing out the soft noodles, placing the soft noodles in a tray, and pouring the juice.
The buckwheat noodle cooking method provided by the invention is characterized in that the dipping juice is prepared from the following raw materials in parts by weight:
10-20 parts of wood flower fish fillet, 20-30 parts of kelp, 1-3 parts of sodium glutamate, 5-10 parts of sugar, 1-5 parts of light soy sauce, 3-8 parts of cooking wine, 10-15 parts of seafood extract and 5-15 parts of salt.
Specifically, the dipping juice is prepared by mixing flos Hibisci Mutabilis fillet, thallus laminariae, sodium glutamate, sugar, light soy sauce, cooking wine, seafood extract and salt at a certain proportion to obtain mixed cooking juice, and decocting in water for 10-20 min; and then filtering by using gauze to obtain the dipping juice.
Specifically, in some embodiments, the weight ratio of the gravy to water in the dip preparation process of the present invention is from 10:7 to 12.
Compared with the prior art, the invention discloses the following technical effects:
the buckwheat noodles of the invention are rich in a large amount of buckwheat flour, so that the prepared noodle products have high nutritive value. Meanwhile, the plant fibers are added into the buckwheat noodles according to a certain proportion, so that the elasticity of the noodles is obviously improved, the buckwheat noodles are not easy to boil, and are chewy and chewy. The buckwheat noodles provided by the invention have chewy and smooth mouthfeel and are elastic; the buckwheat flour has high protein and low fat, which is unique to buckwheat flour and helps patients with hypertension, hyperlipidemia and hyperglycemia to a certain extent; the buckwheat noodles of the invention can also promote gastrointestinal digestion.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to specific embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention aims to provide buckwheat noodles and a preparation method thereof. Meanwhile, the application also provides a cooking method of the buckwheat noodles.
The present invention will be described in further detail with reference to specific embodiments in order to make the above objects, features and advantages more apparent and understandable.
Example 1
A buckwheat noodle, 100g buckwheat dried noodle comprises the following raw materials by weight: 90g of buckwheat flour, 9g of gluten flour, 0.5g of salt and 0.5g of plant fiber, wherein the plant fiber is composed of 0.3g of elm bark powder and 0.2g of burdock leaf fiber, and the sizes of the two are 2-3 mm.
The preparation method of the buckwheat noodles comprises the following steps:
(1) weighing buckwheat flour, salt, plant fiber and vital gluten according to a proportion, adding water, and kneading into dough;
(2) fermenting the dough in the step (1) for 20min, and fully kneading for 60min to prepare dough;
(3) and (3) processing the dough kneaded in the step (2) into handmade noodles, and preparing the handmade wet noodles.
A cooking method of buckwheat noodles comprises the following steps:
adding water into the prepared buckwheat wet noodles, boiling for 5min, and softly softening the boiled buckwheat noodles in cold water for 30 min;
fishing out the soft noodles, placing the soft noodles in a tray, and pouring a dipping juice, wherein the dipping juice is prepared by mixing 15 parts by weight of wood flower fish slices, 25 parts by weight of kelp, 2 parts by weight of sodium glutamate, 7 parts by weight of sugar, 3 parts by weight of light soy sauce, 5 parts by weight of cooking wine, 10 parts by weight of seafood extract and 10 parts by weight of salt to prepare a mixed material juice, adding water and boiling for 10min, and the weight ratio of the mixed material juice to the water is 10: 9; and then filtering by using gauze to obtain the dipping juice.
The nutritional ingredients in 100g of the buckwheat flour of the present invention are shown in table 1.
TABLE 1
The nutrient contents of the dip prepared by the invention are shown in table 2.
TABLE 2
| Protein | 1.5g | 3％ |
| Fat | 0 | 0 |
Example 2
Buckwheat noodles are prepared from buckwheat flour and white flour as raw materials, and 100g of dried buckwheat noodles comprise the following raw materials by weight: 70g of buckwheat flour, 20g of white flour, 0.8g of salt, 9g of wheat gluten and the balance of plant fiber, wherein the plant fiber is burdock leaf fiber with the size of 2-3 mm.
The preparation method of the buckwheat noodles comprises the following steps:
(1) weighing buckwheat flour, salt, plant fiber and vital gluten according to a proportion, adding water, and kneading into dough;
(2) fermenting the dough in the step (1) for 15min, and fully kneading for 50min to prepare dough;
(3) and (3) processing the dough kneaded in the step (2) into strips by a processing machine, and preparing the noodles.
A cooking method of buckwheat noodles comprises the following steps:
adding water into the prepared buckwheat fine dried noodles, boiling for 5min, and softly putting the boiled buckwheat noodles into cold water for 60 min;
fishing out the soft noodles, placing the soft noodles in a tray, and pouring a dipping juice, wherein the dipping juice is prepared by mixing 20 parts by weight of the wood flower fish, 20 parts by weight of kelp, 1 part by weight of sodium glutamate, 5 parts by weight of sugar, 5 parts by weight of light soy sauce, 3 parts by weight of cooking wine, 15 parts by weight of seafood extract and 5 parts by weight of salt to prepare a mixed material juice, adding water and boiling for 10min, and the weight ratio of the mixed material juice to the water is 10: 11; and then filtering by using gauze to obtain the dipping juice.
Example 3
Buckwheat noodles are prepared from buckwheat flour and white flour as raw materials, and 100g of dried buckwheat noodles comprise the following raw materials by weight: 50g of buckwheat flour, 40g of white flour, 9g of vital gluten, 0.6g of salt and the balance of plant fiber, wherein the plant fiber is elm bark powder with the size of 2-3 mm.
The preparation method of the buckwheat noodles comprises the following steps:
(1) weighing buckwheat flour, salt, plant fiber and vital gluten according to a proportion, adding water, and kneading into dough;
(2) fermenting the dough in the step (1) for 15min, and fully kneading for 40min to prepare dough;
(3) and (3) processing the dough kneaded in the step (2) into strips by a processing machine, and preparing the wet noodles.
A cooking method of buckwheat noodles comprises the following steps:
decocting the prepared buckwheat wet noodles with water for 3min, and gently softening the cooked buckwheat noodles in cold water for 40 min;
fishing out the soft noodles, placing the soft noodles in a tray, and pouring a dipping juice, wherein the dipping juice is prepared by mixing 20 parts by weight of wood flower fish slices, 20 parts by weight of kelp, 3 parts by weight of sodium glutamate, 10 parts by weight of sugar, 5 parts by weight of light soy sauce, 8 parts by weight of cooking wine, 10 parts by weight of seafood extract and 5 parts by weight of salt to prepare a mixed material juice, adding water and boiling for 20min, and the weight ratio of the mixed material juice to the water is 10: 7; and then filtering by using gauze to obtain the dipping juice.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. For the system disclosed by the embodiment, the description is relatively simple because the system corresponds to the method disclosed by the embodiment, and the relevant points can be referred to the method part for description.
The principles and embodiments of the present invention have been described herein using specific examples, which are provided only to help understand the method and the core concept of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the above, the present disclosure should not be construed as limiting the invention.
Claims (10)
1. The buckwheat noodles are characterized in that 100g of dried buckwheat noodles comprise the following raw materials by weight:
20-90% of buckwheat flour,
5-10% of wheat gluten powder,
0.5 to 1 percent of salt,
0.1-1% of plant fiber.
2. The buckwheat noodles according to claim 1, further comprising white noodles.
3. The buckwheat flour of claim 1, wherein the vegetable fiber is one or more of elm bark powder or burdock leaf fiber with a size of 2-3 mm.
4. The method for producing buckwheat noodles according to any one of claims 1 to 3, comprising the steps of:
(1) weighing buckwheat flour, salt, plant fiber and vital gluten according to a proportion, adding water, and kneading into dough;
(2) fermenting the dough in the step (1) for 10-20min, then adding flour in proportion, and fully kneading to prepare dough;
(3) and (3) processing the dough kneaded in the step (2) into handmade noodles or pressing the dough into wet noodles through a noodle machine.
5. The method of manufacturing buckwheat noodles according to claim 4, wherein the dough kneaded in the step (2) is kneaded for 30 to 60 min.
6. The method of manufacturing buckwheat noodles according to claim 4, wherein the wet noodles manufactured in the step (3) are air-dried or oven-dried to form dry noodles.
7. The cooking method of buckwheat noodles according to any one of claims 1 to 3, comprising the steps of:
adding water into buckwheat noodles, decocting for 3-5min, and gently softening the boiled buckwheat noodles in cold water;
and fishing out the soft noodles, placing the soft noodles in a tray, and pouring the juice.
8. The cooking method of buckwheat noodles according to claim 7, wherein the dip is composed of the following raw materials in parts by weight:
10-20 parts of wood flower fish fillet, 20-30 parts of kelp, 1-3 parts of sodium glutamate, 5-10 parts of sugar, 1-5 parts of light soy sauce, 3-8 parts of cooking wine, 10-15 parts of seafood extract and 5-15 parts of salt.
9. The cooking method of buckwheat noodles according to claim 7, wherein the dip is prepared by mixing the sashimi, the kelp, the sodium glutamate, the sugar, the light soy sauce, the cooking wine, the seafood extract, and the salt in a ratio to prepare a mixed juice, and adding water to cook for 10-20 min; and then filtering by using gauze to obtain the dipping juice.
10. The cooking method of buckwheat noodles according to claim 9, wherein the weight ratio of the mixed juice to water in the dip preparation process is 10: 7-12.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010119322.3A CN111194864A (en) | 2020-02-26 | 2020-02-26 | Buckwheat noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202010119322.3A CN111194864A (en) | 2020-02-26 | 2020-02-26 | Buckwheat noodles and preparation method thereof |
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| CN111194864A true CN111194864A (en) | 2020-05-26 |
Family
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| CN202010119322.3A Withdrawn CN111194864A (en) | 2020-02-26 | 2020-02-26 | Buckwheat noodles and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115868599A (en) * | 2023-01-10 | 2023-03-31 | 成都大学 | Fresh and wet tartary buckwheat noodles and preparation method thereof |
| CN117084361A (en) * | 2023-10-20 | 2023-11-21 | 北京东方倍力营养科技有限公司 | Fine dried noodle product with low glycemic index and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836709A (en) * | 2010-06-22 | 2010-09-22 | 西昌航飞苦荞科技发展有限公司 | Tartary buckwheat noodles and preparation method thereof |
| CN105795332A (en) * | 2016-03-22 | 2016-07-27 | 宜垦(天津)农业制品有限公司 | Buckwheat noodles |
| CN106135805A (en) * | 2015-04-15 | 2016-11-23 | 胡培芹 | A kind of manufacture method in Eriocheir sinensis face |
-
2020
- 2020-02-26 CN CN202010119322.3A patent/CN111194864A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836709A (en) * | 2010-06-22 | 2010-09-22 | 西昌航飞苦荞科技发展有限公司 | Tartary buckwheat noodles and preparation method thereof |
| CN106135805A (en) * | 2015-04-15 | 2016-11-23 | 胡培芹 | A kind of manufacture method in Eriocheir sinensis face |
| CN105795332A (en) * | 2016-03-22 | 2016-07-27 | 宜垦(天津)农业制品有限公司 | Buckwheat noodles |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115868599A (en) * | 2023-01-10 | 2023-03-31 | 成都大学 | Fresh and wet tartary buckwheat noodles and preparation method thereof |
| CN117084361A (en) * | 2023-10-20 | 2023-11-21 | 北京东方倍力营养科技有限公司 | Fine dried noodle product with low glycemic index and preparation method thereof |
| CN117084361B (en) * | 2023-10-20 | 2024-01-16 | 北京东方倍力营养科技有限公司 | Fine dried noodle product with low glycemic index and preparation method thereof |
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Application publication date: 20200526 |