CN111642690A - Formula and preparation method of Chinese cress noodles - Google Patents
Formula and preparation method of Chinese cress noodles Download PDFInfo
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- CN111642690A CN111642690A CN202010543940.0A CN202010543940A CN111642690A CN 111642690 A CN111642690 A CN 111642690A CN 202010543940 A CN202010543940 A CN 202010543940A CN 111642690 A CN111642690 A CN 111642690A
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- 235000011305 Capsella bursa pastoris Nutrition 0.000 title claims abstract description 73
- 240000008867 Capsella bursa-pastoris Species 0.000 title claims abstract description 73
- 235000012149 noodles Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims description 6
- 238000009472 formulation Methods 0.000 title description 2
- 235000013312 flour Nutrition 0.000 claims abstract description 66
- 235000013305 food Nutrition 0.000 claims abstract description 21
- 241000938542 Oenanthe aquatica Species 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000003490 calendering Methods 0.000 claims description 60
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 20
- 238000012856 packing Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 235000017879 Nasturtium officinale Nutrition 0.000 claims description 5
- 240000005407 Nasturtium officinale Species 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000002655 kraft paper Substances 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 230000003020 moisturizing effect Effects 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 239000004033 plastic Substances 0.000 claims description 5
- 239000002985 plastic film Substances 0.000 claims description 5
- 229920006255 plastic film Polymers 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 240000008881 Oenanthe javanica Species 0.000 claims description 2
- 235000000365 Oenanthe javanica Nutrition 0.000 claims description 2
- 244000211187 Lepidium sativum Species 0.000 abstract description 19
- 235000007849 Lepidium sativum Nutrition 0.000 abstract description 19
- 108010068370 Glutens Proteins 0.000 abstract description 14
- 235000021312 gluten Nutrition 0.000 abstract description 14
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 201000001421 hyperglycemia Diseases 0.000 abstract description 2
- 229920005610 lignin Polymers 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- 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
- 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 relates to the technical field of food manufacturing, in particular to a formula and a manufacturing method of Chinese cress noodles, which comprise the following food materials: the water fennel and flour are mixed according to the weight ratio of 7: 3, the flour comprises high gluten flour and udon flour, wherein the weight ratio of the high gluten flour to the udon flour is 7: and 3, after the Chinese cress is cleaned, mixed, rolled and packaged, the prepared Chinese cress has natural green color, flour and nutrient substances of the Chinese cress are completely reserved, the dietary fiber and insoluble vitamin components in the Chinese cress are ensured not to be damaged and lost, most of the cress are lignin and cellulose, the content of sugar is very low, the blood sugar cannot be increased after the cress is eaten, and a large amount of dietary fiber is contained in the Chinese cress, so that the noodles can inhibit the absorption of the organism to the sugar after being eaten, the blood sugar can be better reduced, and the Chinese cress noodles are the best food for patients with hyperglycemia.
Description
Technical Field
The invention relates to the technical field of food manufacturing, in particular to a formula and a preparation method of Chinese cress noodles.
Background
The Chinese cress belongs to a plant with homology of medicine and food, and contains rich volatile components, so that the Chinese cress has strong fragrance whether being fried as dishes or being finely ground and pressed into noodles, and can play a role in stimulating appetite and strengthening appetite. The Chinese cress is widely accepted by people because the Chinese cress contains a large amount of dietary fibers, the Chinese cress and the high gluten flour are matched to prepare the Chinese cress stretched noodles, and after the Chinese cress stretched noodles are eaten, a large amount of water can be absorbed and expanded in the stomach of a user, so that the effect of wetting excrement is achieved, the gastrointestinal motility can be stimulated, the retention time of the excrement in the intestinal tract is reduced, the effect of relaxing the bowel is achieved, and the Chinese cress stretched noodles are suitable for the constipation people to eat.
The Chinese cress contains a lot of calcium, belongs to high-calcium vegetables in the vegetables, contains nicotinic acid, does not contain oxalic acid, has no inhibition effect on the absorption of the calcium, can play a good role in supplementing the calcium after being eaten frequently, is particularly suitable for middle-aged and elderly people and children, can well prevent osteoporosis and promote the growth and development of the children after being eaten frequently, and is not used as the processed noodles in the current market.
Disclosure of Invention
The invention aims to solve the defect that the noodle is not processed in the market in the prior art, and provides a formula and a preparation method of Chinese cress noodle.
In order to achieve the purpose, the invention adopts the following technical scheme:
a formula of Chinese cress noodles is designed, and comprises the following food materials: oenanthe javanica and flour.
Preferably, the Chinese cress and the flour are mixed according to a weight ratio of 7: 3.
preferably, the flour comprises strong flour and udon flour, wherein the weight ratio of the strong flour to the udon flour is 7: 3.
a method for preparing Chinese cress noodles comprises the following steps:
s1, washing Chinese cress, cutting the middle stem of the Chinese cress for preparing Chinese cress sauce, reserving the root and the top of the Chinese cress, and washing with a mixed solution of salt and baking soda, wherein the concentration of the salt is 0.5%, and the concentration of the edible baking soda is 0.2%;
s2, mixing, namely adding the washed Chinese cress in the step S1 into a mixer, adding flour, and mixing, wherein the weight ratio of the flour to the Chinese cress is 7: 3, firstly stirring at a slow speed of 1500r/h for 25min, and then stirring at a medium speed of 5500r/h for 45min to completely disassemble the root and the petiole of the Chinese water cress and fuse the root and the petiole with flour;
s3, calendering, namely calendering the dough mixed in the step S2 by using a noodle press, wherein the first calendering time is 3min, the calendering thickness is 2cm (the well stirred and beaten Chinese water fennel high-gluten noodle is initially molded), the second calendering time is 4min, the calendering thickness is 1.5cm, the third calendering time is 5min, and the calendering thickness is 1 cm; fermenting for 25-30min, and performing fourth calendering for 8min to obtain a calendering thickness of 0.6cm and a calendering thickness of 0.3cm and a fifth calendering time of 10 min; the sixth time is the stretching and pressing molding;
s4, packing, noodless prolong the back of the pressure forming, artificial weighing falls into every 100g small dough with noodless, reuse three-layer packing, and first layer is close to noodless be special food packing dress, and the second floor is heat preservation moisturizing food grade plastic film, and the third layer is the special kraft paper of flour packing, seals to pack into carton or plastic frame, puts into freezer or refrigerator-freezer and preserves.
Preferably, the root of the cress is kept 5-8cm, and the top of the cress is kept 40-50 cm.
The formula and the preparation method of the Chinese cress noodle have the beneficial effects that: the whole method for preparing the cress noodles does not cut and smash the Chinese cress, but directly stirs the Chinese cress together with the high gluten flour, the Chinese cress is disassembled through the centrifugal force generated by a stirrer so as to be completely blended into the high gluten flour, meanwhile, the juice and the substances of the Chinese cress are separated through the gravity of a parabola, the separated substances and the juice are slowly absorbed by the high gluten flour so as to be completely blended, the dietary fiber and the insoluble vitamin ingredients in the Chinese cress are ensured not to be damaged and lost and are completely blended into the high gluten flour, the prepared cress noodles have natural green color, the flour and the nutrient substances of the Chinese cress are completely reserved, meanwhile, the sugar water compound content in the Chinese cress is very high, but most of the Chinese cress are lignin and cellulose, the sugar content is very low, and the root and the leaves of the Chinese cress and the high gluten flour are processed into the noodles, the noodles prepared from the Chinese cress can inhibit the body from absorbing sugar after being eaten, and can well reduce blood sugar, so the Chinese cress noodles are the best food for patients with hyperglycemia.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example one
A formula of Chinese cress noodles comprises the following food materials: the water fennel and flour are 7: 3, the flour comprises high gluten flour and udon flour, wherein the weight ratio of the high gluten flour to the udon flour is 7: 3.
a method for preparing Chinese cress noodles comprises the following steps:
s1, washing the cress, cutting the middle stem of the cress for preparing the cress sauce, reserving 6cm of the root and 42cm of the top of the cress, reserving the root and the top of the cress and washing the cress by using a mixed solution of salt and baking soda, wherein the salt concentration is 0.5%, and the edible baking soda concentration is 0.2%;
s2, mixing, namely adding the washed Chinese cress in the step S1 into a mixer, adding flour, and mixing, wherein the weight ratio of the flour to the Chinese cress is 7: 3, firstly stirring at a slow speed of 1500r/h for 25min, and then stirring at a medium speed of 5500r/h for 45min to completely disassemble the root and the petiole of the Chinese water cress and fuse the root and the petiole with flour;
s3, calendering, namely calendering the dough mixed in the step S2 by using a noodle press, wherein the first calendering time is 3min, the calendering thickness is 2cm (the well stirred and beaten Chinese water fennel high-gluten noodle is initially molded), the second calendering time is 4min, the calendering thickness is 1.5cm, the third calendering time is 5min, and the calendering thickness is 1 cm; fermenting for 26min, and performing fourth calendering for 8min to obtain a calendering thickness of 0.6cm and a calendering thickness of 0.3cm, wherein the fifth calendering time is 10 min; the sixth time is the stretching and pressing molding;
s4, packing, noodless prolong the back of the pressure forming, artificial weighing falls into every 100g small dough with noodless, reuse three-layer packing, and first layer is close to noodless be special food packing dress, and the second floor is heat preservation moisturizing food grade plastic film, and the third layer is the special kraft paper of flour packing, seals to pack into carton or plastic frame, puts into freezer or refrigerator-freezer and preserves.
Example two
A formula of Chinese cress noodles comprises the following food materials: the water fennel and flour are 7: 3, the flour comprises high gluten flour and udon flour, wherein the weight ratio of the high gluten flour to the udon flour is 7: 3.
a method for preparing Chinese cress noodles comprises the following steps:
s1, washing the cress, cutting the middle stem of the cress for preparing the cress sauce, keeping the root of the cress for 7cm and the top of the cress for 44cm, keeping the root and the top of the cress and washing the cress by using a mixed solution of salt and baking soda, wherein the concentration of the salt is 0.5 percent, and the concentration of the edible baking soda is 0.2 percent;
s2, mixing, namely adding the washed Chinese cress in the step S1 into a mixer, adding flour, and mixing, wherein the weight ratio of the flour to the Chinese cress is 7: 3, firstly stirring at a slow speed of 1500r/h for 25min, and then stirring at a medium speed of 5500r/h for 45min to completely disassemble the root and the petiole of the Chinese water cress and fuse the root and the petiole with flour;
s3, calendering, namely calendering the dough mixed in the step S2 by using a noodle press, wherein the first calendering time is 3min, the calendering thickness is 2cm (the well stirred and beaten Chinese water fennel high-gluten noodle is initially molded), the second calendering time is 4min, the calendering thickness is 1.5cm, the third calendering time is 5min, and the calendering thickness is 1 cm; fermenting for 27min, and performing fourth calendering for 8min to obtain a calendering thickness of 0.6cm and a calendering thickness of 0.3cm, wherein the fifth calendering time is 10 min; the sixth time is the stretching and pressing molding;
s4, packing, noodless prolong the back of the pressure forming, artificial weighing falls into every 100g small dough with noodless, reuse three-layer packing, and first layer is close to noodless be special food packing dress, and the second floor is heat preservation moisturizing food grade plastic film, and the third layer is the special kraft paper of flour packing, seals to pack into carton or plastic frame, puts into freezer or refrigerator-freezer and preserves.
EXAMPLE III
A formula of Chinese cress noodles comprises the following food materials: the water fennel and flour are 7: 3, the flour comprises high gluten flour and udon flour, wherein the weight ratio of the high gluten flour to the udon flour is 7: 3.
a method for preparing Chinese cress noodles comprises the following steps:
s1, washing Chinese cress, cutting the middle stem of the Chinese cress for preparing the Chinese cress sauce, keeping the root of the Chinese cress for 8cm and the top of the Chinese cress for 46cm, keeping the root and the top of the Chinese cress, and washing the Chinese cress with a mixed solution of salt and baking soda, wherein the concentration of the salt is 0.5%, and the concentration of the edible baking soda is 0.2%;
s2, mixing, namely adding the washed Chinese cress in the step S1 into a mixer, adding flour, and mixing, wherein the weight ratio of the flour to the Chinese cress is 7: 3, firstly stirring at a slow speed of 1500r/h for 25min, and then stirring at a medium speed of 5500r/h for 45min to completely disassemble the root and the petiole of the Chinese water cress and fuse the root and the petiole with flour;
s3, calendering, namely calendering the dough mixed in the step S2 by using a noodle press, wherein the first calendering time is 3min, the calendering thickness is 2cm (the well stirred and beaten Chinese water fennel high-gluten noodle is initially molded), the second calendering time is 4min, the calendering thickness is 1.5cm, the third calendering time is 5min, and the calendering thickness is 1 cm; fermenting for 28min, and performing fourth calendering for 8min to obtain a calendering thickness of 0.6cm and a calendering thickness of 0.3cm, wherein the fifth calendering time is 10 min; the sixth time is the stretching and pressing molding;
s4, packing, noodless prolong the back of the pressure forming, artificial weighing falls into every 100g small dough with noodless, reuse three-layer packing, and first layer is close to noodless be special food packing dress, and the second floor is heat preservation moisturizing food grade plastic film, and the third layer is the special kraft paper of flour packing, seals to pack into carton or plastic frame, puts into freezer or refrigerator-freezer and preserves.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (5)
1. The formula of the Chinese cress noodles is characterized by comprising the following food materials: oenanthe javanica and flour.
2. The formula and the making method of the Chinese cress noodles as claimed in claim 1, wherein the weight ratio of the Chinese cress to the flour is 7: 3.
3. the formula and the making method of the Chinese cress noodles as claimed in claim 1, wherein the flour comprises strong flour and udon flour, wherein the weight ratio of the strong flour to the udon flour is 7: 3.
4. a method for making Chinese cress noodles is characterized by comprising the following steps:
s1, washing Chinese cress, cutting the middle stem of the Chinese cress for preparing Chinese cress sauce, reserving the root and the top of the Chinese cress, and washing with a mixed solution of salt and baking soda, wherein the concentration of the salt is 0.5%, and the concentration of the edible baking soda is 0.2%;
s2, mixing, namely adding the washed Chinese cress in the step S1 into a mixer, adding flour, and mixing, wherein the weight ratio of the flour to the Chinese cress is 7: 3, firstly stirring at a slow speed of 1500r/h for 25min, and then stirring at a medium speed of 5500r/h for 45min to completely disassemble the root and the petiole of the Chinese water cress and fuse the root and the petiole with flour;
s3, calendering, namely calendering the dough mixed in the step S2 by using a noodle press, wherein the first calendering time is 3min, the calendering thickness is 2cm (the well stirred and beaten Chinese water fennel high-gluten noodle is initially molded), the second calendering time is 4min, the calendering thickness is 1.5cm, the third calendering time is 5min, and the calendering thickness is 1 cm; fermenting for 25-30min, and performing fourth calendering for 8min to obtain a calendering thickness of 0.6cm and a calendering thickness of 0.3cm and a fifth calendering time of 10 min; the sixth time is the stretching and pressing molding;
s4, packing, noodless prolong the back of the pressure forming, artificial weighing falls into every 100g small dough with noodless, reuse three-layer packing, and first layer is close to noodless be special food packing dress, and the second floor is heat preservation moisturizing food grade plastic film, and the third layer is the special kraft paper of flour packing, seals to pack into carton or plastic frame, puts into freezer or refrigerator-freezer and preserves.
5. The formula and the preparation method of the Chinese cress noodle as claimed in claim 1, wherein the root of the Chinese cress is 5-8cm and the top is 40-50 cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010543940.0A CN111642690A (en) | 2020-06-15 | 2020-06-15 | Formula and preparation method of Chinese cress noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010543940.0A CN111642690A (en) | 2020-06-15 | 2020-06-15 | Formula and preparation method of Chinese cress noodles |
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| CN111642690A true CN111642690A (en) | 2020-09-11 |
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| CN202010543940.0A Pending CN111642690A (en) | 2020-06-15 | 2020-06-15 | Formula and preparation method of Chinese cress noodles |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1433703A (en) * | 2003-02-14 | 2003-08-06 | 张光辉 | Coarse fibre vegetable noodle and preparation method thereof |
| CN102550948A (en) * | 2012-02-08 | 2012-07-11 | 张路 | Preparation method of celery noodles |
| CN103564359A (en) * | 2013-08-30 | 2014-02-12 | 桐城市牯牛背农业开发有限公司 | Preparation process for oenanthe javanica powder as well as product and application of oenanthe javanica powder |
-
2020
- 2020-06-15 CN CN202010543940.0A patent/CN111642690A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1433703A (en) * | 2003-02-14 | 2003-08-06 | 张光辉 | Coarse fibre vegetable noodle and preparation method thereof |
| CN102550948A (en) * | 2012-02-08 | 2012-07-11 | 张路 | Preparation method of celery noodles |
| CN103564359A (en) * | 2013-08-30 | 2014-02-12 | 桐城市牯牛背农业开发有限公司 | Preparation process for oenanthe javanica powder as well as product and application of oenanthe javanica powder |
Non-Patent Citations (2)
| Title |
|---|
| 八宝妈妈_玛捷斯美食顾问: "Magimix玛捷斯一滴水都不用加的无水胡萝卜面.蔬菜面 胡萝卜馄饨皮.压面机版", 《下厨房 HTTPS://WWW.XIACHUFANG.COM/RECIPE/104517573/》 * |
| 八宝妈妈实施然: "一滴水都不用加的无水蔬菜面Magmix玛捷斯", 《豆果美食 HTTPS://WWW.DOUGUO.COM/COOKBOOK/2418821.HTML》 * |
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Application publication date: 20200911 |