CN111357933A - Cuttlefish black noodles and making method thereof - Google Patents
Cuttlefish black noodles and making method thereof Download PDFInfo
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- CN111357933A CN111357933A CN202010355908.XA CN202010355908A CN111357933A CN 111357933 A CN111357933 A CN 111357933A CN 202010355908 A CN202010355908 A CN 202010355908A CN 111357933 A CN111357933 A CN 111357933A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 67
- 241000238371 Sepiidae Species 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title description 2
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 35
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 238000005096 rolling process Methods 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 24
- 238000005520 cutting process Methods 0.000 claims description 20
- 230000005540 biological transmission Effects 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 8
- 235000021307 Triticum Nutrition 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 8
- 235000013373 food additive Nutrition 0.000 claims description 8
- 239000002778 food additive Substances 0.000 claims description 8
- 238000007689 inspection Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000003825 pressing Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000011265 semifinished product Substances 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 230000001678 irradiating effect Effects 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 241000143060 Americamysis bahia Species 0.000 abstract description 4
- 235000021323 fish oil Nutrition 0.000 abstract description 4
- 235000020930 dietary requirements Nutrition 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 235000020785 dietary preference Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021222 fish soup Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000015170 shellfish Nutrition 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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- A23L7/113—Parboiled or instant pasta
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Noodles (AREA)
Abstract
According to the cuttlefish black noodle and the preparation method thereof, the common instant noodles are processed into the black noodles by adding the cuttlefish juice, so that the black noodle is more distinctive than the traditional instant noodles; the cuttlefish powder and the cuttlefish juice are added to realize the effect of blackening the flour cakes, so that the protein content of the instant noodles is improved, and the instant noodles are more in line with the dietary preference of modern people; the high-nutrition seasoning soup packet containing various ingredients such as fish oil, dried small shrimps and the like is prepared, so that the taste of the instant noodles can be enriched, the nutritional value of the instant noodles can be improved, and the dietary requirements of modern people can be better met.
Description
Technical Field
The invention relates to instant noodles and a preparation method thereof, in particular to cuttlefish black noodles and a preparation method thereof.
Background
The instant noodles are classified into fried instant noodles, hot air dried instant noodles, microwave dried instant noodles and non-dehydrated instant noodles, and are a flour food which can be eaten within a short time after being infused with hot water. Before eating, the instant food is brewed with boiled water, the seasonings are dissolved, the noodles are heated and brewed, and the instant food can be eaten within a specified time.
With the acceleration of life rhythm and the improvement of living standard and the increasing attention of people to healthy foods, consumers do not only consider the rapidity of foods, but also begin to pay more attention to a plurality of factors such as the characteristics, the health and the like of the foods. The common instant noodles have mediocre shape and low nutritional value, and are difficult to meet the pursuit of current consumers on healthy diet.
Disclosure of Invention
The invention aims to provide cuttlefish black noodles and a preparation method thereof aiming at the defects and shortcomings of the prior art, common instant noodles are processed into black by adding cuttlefish juice, and the black instant noodles are characterized by no loss of nutrition; the high-nutrition seasoning soup packet containing various ingredients such as fish oil, dried small shrimps and the like is prepared, so that the taste of the instant noodles can be enriched, the nutritional value of the instant noodles can be improved, and the dietary requirements of modern people can be better met.
In order to achieve the purpose, the invention adopts the following technical scheme:
the cuttlefish black noodle is characterized by comprising the following ingredients in parts by weight:
100 parts of wheat flour, 16 parts of starch, 10 parts of cuttlefish powder, 25 parts of water, 10 parts of cuttlefish juice, 1.5 parts of edible salt and 1 part of food additive.
The specific manufacturing method comprises the following steps:
dough mixing → curing → composite rolling → continuous rolling → cutting filament forming → cooking → quantitative cutting → frying → cooling → inspection and disinfection → filling in a material bag and packaging, the specific manufacturing method comprises the following steps:
(1) kneading: mixing wheat flour, starch and cuttlefish powder in proportion, stirring clockwise for 1 minute, uniformly adding water and cuttlefish juice, stirring rapidly at a stirring speed of 2000 plus 3000rad/min for 10-15 minutes, and then stirring slowly for 3-4 minutes at a stirring speed of 500 plus 1000rad/min to obtain mixed dough;
(2) curing: reducing the mixed dough obtained in the step (1) by half at a low speed for 10-25 minutes, curing the dough, stirring at the speed of 5-8rad/min, adding edible salt and food additives into the mixed dough,
(3) composite rolling: pressing the cooked mixed dough into two dough sheets by two parallel press rolls, overlapping the two dough sheets in parallel, pressing into a dough belt with uniform and firm thickness by one press roll, and rolling for 6-7 times;
(4) continuous rolling: continuously rolling the flour tapes obtained in the step (3) for 10-20 minutes to obtain flour tapes with the thickness of 2 mm;
(5) shredding and forming: cutting the noodle belt on a transmission belt which prevents the noodle belt from running at a high speed into strips, and conveying the strips onto a forming mesh belt, wherein the transmission speed of the transmission belt is 4m/min, and the transmission speed of the forming mesh belt is 2m/min, so as to obtain the wavy noodles;
(6) and (3) cooking: conveying the noodles obtained in the step (5) to a steam box through a conveying belt for steaming, wherein the steaming time of the noodles is 2 minutes to obtain steamed noodles;
(7) quantitative cutting: cutting the cooked noodles obtained in the step (6) into noodles with the length of 30 cm;
(8) frying: frying the noodles obtained in the step (7) at the temperature of 110-145 ℃, taking out after frying for 30 seconds, frying the noodles at the temperature of 125-145 ℃, taking out after frying for 30 seconds, frying the noodles at the temperature of 150-160 ℃, taking out after frying for 30 seconds, and putting the noodles in a mold for draining oil to obtain round or square cakes;
(9) and (3) cooling: putting the flour cake obtained in the step (8) into a dry and ventilated environment for cooling;
(10) and (4) inspection and disinfection: demoulding and weighing the flour cakes, wherein the weight of the flour cakes is 125 +/-5 g, irradiating by using an X-ray machine to check whether metal or other substances are mixed in, and putting the qualified flour cakes into a disinfection cabinet for disinfection for 5-10 minutes to obtain semi-finished products of instant noodles;
(11) putting a material bag and packaging: and (5) packaging the semi-finished product of the instant noodles obtained in the step (10) with a seasoning packet to obtain a finished product of the instant noodles.
The inlet temperature of the steam box is 60-70 ℃, and the outlet temperature is 95-100 ℃.
The seasoning bag comprises fish oil, fish soup, fresh shrimp powder, essence, dehydrated dried small shrimps, dehydrated kelp, dehydrated shellfish meat, dehydrated fish plate and preservative.
Has the advantages that:
according to the cuttlefish black noodle and the preparation method thereof, the common instant noodles are processed into black noodles, so that the black noodle is more distinctive than the traditional instant noodles; the cuttlefish powder and the cuttlefish juice are added to realize the effect of blackening the flour cakes, so that the protein content of the instant noodles is improved, and the instant noodles are more in line with the dietary preference of modern people; the high-nutrition seasoning soup packet containing various ingredients such as fish oil, dried small shrimps and the like is prepared, so that the taste of the instant noodles can be enriched, the nutritional value of the instant noodles can be improved, and the dietary requirements of modern people can be better met.
Detailed Description
Example 1
The technical scheme adopted by the specific implementation mode is as follows: a cuttlefish black noodle and a preparation method thereof are disclosed, which specifically comprise the following ingredients in parts by weight:
50 parts of wheat flour, 8 parts of starch, 5 parts of cuttlefish powder, 12.5 parts of water, 5 parts of cuttlefish juice, 0.8 part of edible salt and 1 part of food additive.
A cuttlefish black noodle and a preparation method thereof, the specific preparation method comprises the following steps:
dough mixing → curing → composite rolling → continuous rolling → cutting filament forming → cooking → quantitative cutting → frying → cooling → inspection and disinfection → filling in a material bag and packaging, the specific manufacturing method comprises the following steps:
(1) kneading: mixing wheat flour, starch and cuttlefish powder in proportion, stirring clockwise for 1 minute, uniformly adding water and cuttlefish juice, stirring rapidly at a stirring speed of 2000 plus 3000rad/min for 10-15 minutes, and then stirring slowly for 3-4 minutes at a stirring speed of 500 plus 1000rad/min to obtain mixed dough;
(2) curing: reducing the mixed dough obtained in the step (1) by half for 10-25 minutes at a slow speed, curing the dough, stirring at the speed of 5-8rad/min, and adding edible salt and food additives into the mixed dough;
(3) composite rolling: pressing the cooked mixed dough into two dough sheets by two parallel press rolls, overlapping the two dough sheets in parallel, pressing into a dough belt with uniform and firm thickness by one press roll, and rolling for 6-7 times;
(4) continuous rolling: continuously rolling the flour tapes obtained in the step (3) for 10-20 minutes to obtain flour tapes with the thickness of 2 mm;
(5) shredding and forming: cutting the noodle belt on a transmission belt which prevents the noodle belt from running at a high speed into strips, and conveying the strips onto a forming mesh belt, wherein the transmission speed of the transmission belt is 4m/min, and the transmission speed of the forming mesh belt is 2m/min, so as to obtain the wavy noodles;
(6) and (3) cooking: conveying the noodles obtained in the step (5) to a steam box through a conveying belt for steaming, wherein the steaming time of the noodles is 2 minutes to obtain steamed noodles;
(7) quantitative cutting: cutting the cooked noodles obtained in the step (6) into noodles with the length of 30 cm;
(8) frying: frying the noodles obtained in the step (7) at the temperature of 110-145 ℃, taking out after frying for 30 seconds, frying the noodles at the temperature of 125-145 ℃, taking out after frying for 30 seconds, frying the noodles at the temperature of 150-160 ℃, taking out after frying for 30 seconds, and putting the noodles in a mold for draining oil to obtain round or square cakes;
(9) and (3) cooling: putting the flour cake obtained in the step (8) into a dry and ventilated environment for cooling;
(10) and (4) inspection and disinfection: demoulding and weighing the flour cakes, wherein the weight of the flour cakes is 125 +/-5 g, irradiating by using an X-ray machine to check whether metal or other substances are mixed in, and putting the qualified flour cakes into a disinfection cabinet for disinfection for 5-10 minutes to obtain semi-finished products of instant noodles;
(11) putting a material bag and packaging: and (5) packaging the semi-finished product of the instant noodles obtained in the step (10) with a seasoning packet to obtain a finished product of the instant noodles.
The inlet temperature of the steam box is 60-70 ℃, and the outlet temperature is 95-100 ℃.
Example 2
A cuttlefish black noodle and a preparation method thereof are disclosed, which specifically comprise the following ingredients in parts by weight:
100 parts of wheat flour, 16 parts of starch, 10 parts of cuttlefish powder, 25 parts of water, 10 parts of cuttlefish juice, 20 parts of egg liquid, 1.5 parts of edible salt and 1 part of food additive.
A cuttlefish black noodle and a preparation method thereof, the specific preparation method comprises the following steps:
dough mixing → curing → composite rolling → continuous rolling → cutting filament forming → cooking → quantitative cutting → frying → cooling → inspection and disinfection → filling in a material bag and packaging, the specific manufacturing method comprises the following steps:
(1) kneading: mixing wheat flour, starch and cuttlefish powder in proportion, stirring clockwise for 1 minute, uniformly adding egg liquid, water and cuttlefish juice, stirring rapidly at the stirring speed of 2000 plus 3000rad/min for 10-15 minutes, and then stirring slowly for 3-4 minutes at the stirring speed of 500 plus 1000rad/min to obtain mixed dough;
(2) curing: reducing the mixed dough obtained in the step (1) by half for 10-25 minutes at a slow speed, curing the dough, stirring at the speed of 5-8rad/min, and adding edible salt and food additives into the mixed dough;
(3) composite rolling: pressing the cooked mixed dough into two dough sheets by two parallel press rolls, overlapping the two dough sheets in parallel, pressing into a dough belt with uniform and firm thickness by one press roll, and rolling for 6-7 times;
(4) continuous rolling: continuously rolling the flour tapes obtained in the step (3) for 10-20 minutes to obtain flour tapes with the thickness of 2 mm;
(5) shredding and forming: cutting the noodle belt on a transmission belt which prevents the noodle belt from running at a high speed into strips, and conveying the strips onto a forming mesh belt, wherein the transmission speed of the transmission belt is 4m/min, and the transmission speed of the forming mesh belt is 2m/min, so as to obtain the wavy noodles;
(6) and (3) cooking: conveying the noodles obtained in the step (5) to a steam box through a conveying belt for cooking, wherein the cooking time of the noodles is 90-120 seconds, so as to obtain cooked noodles;
(7) quantitative cutting: cutting the cooked noodles obtained in the step (6) into noodles with the length of 30 cm;
(8) frying: frying the noodles obtained in the step (7) at the temperature of 110-145 ℃, taking out after frying for 30 seconds, frying the noodles at the temperature of 125-145 ℃, taking out after frying for 30 seconds, frying the noodles at the temperature of 150-160 ℃, taking out after frying for 30 seconds, and putting the noodles in a mold for draining oil to obtain round or square cakes;
(9) and (3) cooling: putting the flour cake obtained in the step (8) into a dry and ventilated environment for cooling;
(10) and (4) inspection and disinfection: demoulding and weighing the flour cakes, wherein the weight of the flour cakes is 125 +/-5 g, irradiating by using an X-ray machine to check whether metal or other substances are mixed in, and putting the qualified flour cakes into a disinfection cabinet for disinfection for 5-10 minutes to obtain semi-finished products of instant noodles;
(11) putting a material bag and packaging: and (5) packaging the semi-finished product of the instant noodles obtained in the step (10) with a seasoning packet to obtain a finished product of the instant noodles.
The inlet temperature of the steam box is 60-70 ℃, and the outlet temperature is 95-100 ℃.
Claims (3)
1. The cuttlefish black noodle is characterized by comprising the following ingredients in parts by weight:
100 parts of wheat flour, 16 parts of starch, 10 parts of cuttlefish powder, 25 parts of water, 10 parts of cuttlefish juice, 1.5 parts of edible salt and 1 part of food additive.
2. A cuttlefish black noodle and a preparation method thereof are characterized in that the specific preparation method comprises the following steps:
dough mixing → curing → composite rolling → continuous rolling → cutting filament forming → cooking → quantitative cutting → frying → cooling → inspection and disinfection → filling in a material bag and packaging, the specific manufacturing method comprises the following steps:
(1) kneading: mixing wheat flour, starch and cuttlefish powder in proportion, stirring clockwise for 1 minute, uniformly adding water and cuttlefish juice, stirring rapidly at a stirring speed of 2000 plus 3000rad/min for 10-15 minutes, and then stirring slowly for 3-4 minutes at a stirring speed of 500 plus 1000rad/min to obtain mixed dough;
(2) curing: reducing the mixed dough obtained in the step (1) by half for 10-25 minutes at a slow speed, curing the dough, stirring at the speed of 5-8rad/min, and adding edible salt and food additives into the mixed dough;
(3) composite rolling: pressing the cooked mixed dough into two dough sheets by two parallel press rolls, overlapping the two dough sheets in parallel, pressing into a dough belt with uniform and firm thickness by one press roll, and rolling for 6-7 times;
(4) continuous rolling: continuously rolling the flour tapes obtained in the step (3) for 10-20 minutes to obtain flour tapes with the thickness of 2 mm;
(5) shredding and forming: cutting the noodle belt on a transmission belt which prevents the noodle belt from running at a high speed into strips, and conveying the strips onto a forming mesh belt, wherein the transmission speed of the transmission belt is 4m/min, and the transmission speed of the forming mesh belt is 2m/min, so as to obtain the wavy noodles;
(6) and (3) cooking: conveying the noodles obtained in the step (5) to a steam box through a conveying belt for steaming, wherein the steaming time of the noodles is 2 minutes to obtain steamed noodles;
(7) quantitative cutting: cutting the cooked noodles obtained in the step (6) into noodles with the length of 30 cm;
(8) frying: frying the noodles obtained in the step (7) at the temperature of 110-145 ℃, taking out after frying for 30 seconds, frying the noodles at the temperature of 125-145 ℃, taking out after frying for 30 seconds, frying the noodles at the temperature of 150-160 ℃, taking out after frying for 30 seconds, and putting the noodles in a mold for draining oil to obtain round or square cakes;
(9) and (3) cooling: putting the flour cake obtained in the step (8) into a dry and ventilated environment for cooling;
(10) and (4) inspection and disinfection: demoulding and weighing the flour cakes, wherein the weight of the flour cakes is 125 +/-5 g, irradiating by using an X-ray machine to check whether metal or other substances are mixed in, and putting the qualified flour cakes into a disinfection cabinet for disinfection for 5-10 minutes to obtain semi-finished products of instant noodles;
(11) putting a material bag and packaging: and (5) packaging the semi-finished product of the instant noodles obtained in the step (10) with a seasoning packet to obtain a finished product of the instant noodles.
3. The cuttlefish black noodle and the production method thereof according to claim 2, characterized in that: the inlet temperature of the steam box is 60-70 ℃, and the outlet temperature is 95-100 ℃.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010355908.XA CN111357933A (en) | 2020-04-29 | 2020-04-29 | Cuttlefish black noodles and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010355908.XA CN111357933A (en) | 2020-04-29 | 2020-04-29 | Cuttlefish black noodles and making method thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08173070A (en) * | 1994-12-28 | 1996-07-09 | Moriyoshi Tamaki | Noodle |
| JP2002176943A (en) * | 2000-12-12 | 2002-06-25 | Yamatoken:Kk | Cuttlefish ink wheat noodle and method for producing the same |
| CN104068331A (en) * | 2014-06-26 | 2014-10-01 | 苏伟 | Cuttlefish noodles and preparation method thereof |
| CN104757418A (en) * | 2015-04-30 | 2015-07-08 | 大连民族学院 | Nutritive and health-care instant noodles and manufacturing method thereof |
| CN105851866A (en) * | 2016-05-27 | 2016-08-17 | 岭南师范学院 | Cuttlefish, squib ink and gulfweed noodles and preparation method thereof |
| CN106071780A (en) * | 2016-06-15 | 2016-11-09 | 大连民族大学 | A kind of cuttlefish juice fish face and preparation method thereof |
| CN106578921A (en) * | 2016-12-28 | 2017-04-26 | 岭南师范学院 | Moringa oleifera-cuttlefish meat fresh noodles and preparation method thereof |
-
2020
- 2020-04-29 CN CN202010355908.XA patent/CN111357933A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08173070A (en) * | 1994-12-28 | 1996-07-09 | Moriyoshi Tamaki | Noodle |
| JP2002176943A (en) * | 2000-12-12 | 2002-06-25 | Yamatoken:Kk | Cuttlefish ink wheat noodle and method for producing the same |
| CN104068331A (en) * | 2014-06-26 | 2014-10-01 | 苏伟 | Cuttlefish noodles and preparation method thereof |
| CN104757418A (en) * | 2015-04-30 | 2015-07-08 | 大连民族学院 | Nutritive and health-care instant noodles and manufacturing method thereof |
| CN105851866A (en) * | 2016-05-27 | 2016-08-17 | 岭南师范学院 | Cuttlefish, squib ink and gulfweed noodles and preparation method thereof |
| CN106071780A (en) * | 2016-06-15 | 2016-11-09 | 大连民族大学 | A kind of cuttlefish juice fish face and preparation method thereof |
| CN106578921A (en) * | 2016-12-28 | 2017-04-26 | 岭南师范学院 | Moringa oleifera-cuttlefish meat fresh noodles and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 陈月英 等: "《食品加工技术》", 31 August 2009, 中国农业大学出版社 * |
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Application publication date: 20200703 |