CN105558812A - Boiling-type instant noodles and preparation method thereof - Google Patents
Boiling-type instant noodles and preparation method thereof Download PDFInfo
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- CN105558812A CN105558812A CN201510949128.7A CN201510949128A CN105558812A CN 105558812 A CN105558812 A CN 105558812A CN 201510949128 A CN201510949128 A CN 201510949128A CN 105558812 A CN105558812 A CN 105558812A
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- 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
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Abstract
The invention discloses boiling-type instant noodles and a preparation method thereof. The boiling-type instant noodles are prepared from the following raw materials in parts by weight: 29-31 parts of buckwheat, 18-20 parts of quail eggs, 15-17 parts of white fungus, 10-12 parts of high-gluten flour, 8-10 parts of konjac flour, 1-3 parts of sodium alginate, 35-37 parts of broth, 4-6 parts of seaweed, 9-11 parts of pleurotus eryngii, 12-14 parts of mushrooms, 7-9 parts of pleurotus pulmonarius, 5-7 parts of tricholorna lobayense, 1-3 parts of turmeric powder, 1-3 parts of garlic powder, 6-8 parts of sesame oil, 2-4 parts of wasabi, 1-3 parts of oyster sauce, 1-3 parts of fermented soya beans and 1-3 parts of pickled rod chilli. The boiling-type instant noodles are abundant in nutrient, and is capable of enhancing the human immunity, promoting metabolism of the organism and enhancing the detoxification ability.
Description
Technical field
The present invention relates to a kind of poach type instant noodles and preparation method thereof.
Background technology
Instant noodles are named again bubble face.Be a kind of simple type fast food from Japan, combine traditional noodles and hand-pulled noodles, then add some edible oils, through processed, become instant noodles.Instant noodles Japan is in the early 1990s popular very wide, but because instant noodles belong to high heat, the efficient and convenient food of low nutrition, moreover fried instant noodle is except having larger difference at flavoring, face body construction technique and raw material, mouthfeel homogeneity are serious, and therefore, consumer creates weary mood to fried instant noodle, so just expedited the emergence of out the instant noodles on the market, but current instant noodles subalimentation, and great majority are not containing flavoring, are difficult to the demand meeting market.
Summary of the invention
It is not only nutritious and can strengthen body immunity that the technical problem to be solved in the present invention is to provide one, promotes the metabolism of body, strengthens poach type instant noodles of detoxification ability and preparation method thereof.
For solving the problem, the present invention adopts following technical scheme:
A kind of poach type instant noodles and preparation method thereof, comprises the raw material of following parts by weight proportioning: buckwheat 29-31 part, quail egg 18-20 part, white fungus 15-17 part, Strong flour 10-12 part, konjaku powder 8-10 part, sodium alginate 1-3 part, soup-stock 35-37 part, sea sedge 4-6 part, pleurotus eryngii 9-11 part, mushroom 12-14 part, phoenix-tail mushroom 7-9 part, T.lobayense Heim 5-7 part, curcuma powder 1-3 part, garlic powder 1-3 part, sesame oil 6-8 part, horseradish 2-4 part, oyster sauce 1-3 part, fermented soya bean 1-3 part and bubble rod chilli 1-3 part.
Further, the raw material of following parts by weight proportioning is comprised: 31 parts, buckwheat, quail egg 18 parts, 15 parts, white fungus, Strong flour 10 parts, konjaku powder 8 parts, sodium alginate 1 part, 35 parts, soup-stock, sea sedge 4 parts, pleurotus eryngii 9 parts, 12 parts, mushroom, phoenix-tail mushroom 7 parts, T.lobayense Heim 5 parts, curcuma powder 1 part, garlic powder 1 part, 6 parts, sesame oil, horseradish 2 parts, 1 part, oyster sauce, 1 part, fermented soya bean and bubble rod chilli 1 part.
Further, the raw material of following parts by weight proportioning is comprised: 29 parts, buckwheat, quail egg 20 parts, 17 parts, white fungus, Strong flour 12 parts, konjaku powder 10 parts, sodium alginate 3 parts, 37 parts, soup-stock, sea sedge 6 parts, pleurotus eryngii 11 parts, 14 parts, mushroom, phoenix-tail mushroom 9 parts, T.lobayense Heim 7 parts, curcuma powder 3 parts, garlic powder 3 parts, 8 parts, sesame oil, horseradish 4 parts, 3 parts, oyster sauce, 3 parts, fermented soya bean and bubble rod chilli 3 parts.
Further, the raw material of following parts by weight proportioning is comprised: 30 parts, buckwheat, quail egg 19 parts, 16 parts, white fungus, Strong flour 11 parts, konjaku powder 9 parts, sodium alginate 2 parts, 36 parts, soup-stock, sea sedge 5 parts, pleurotus eryngii 10 parts, 13 parts, mushroom, phoenix-tail mushroom 8 parts, T.lobayense Heim 6 parts, curcuma powder 2 parts, garlic powder 2 parts, 7 parts, sesame oil, horseradish 3 parts, 2 parts, oyster sauce, 2 parts, fermented soya bean and bubble rod chilli 2 parts.
Another technical problem that the present invention will solve is to provide a kind of preparation method of the poach type instant noodles, comprises the following steps:
1) buckwheat 29-31 part is poured in pulverizer and carries out pulverization process together with sea sedge 4-6 part, obtained powder, then powder is poured in vessel, add quail egg 18-20 part, Strong flour 10-12 part, konjaku powder 8-10 part, sodium alginate 1-3 part and appropriate moisture, stir and with become dough, the face of waking up is put into oodle maker after 20 minutes and is pressed into noodles, obtained noodles, for subsequent use;
2) white fungus 15-17 part is placed in pot together with soup-stock 35-37 part, heating is boiled and add the obtained noodles of step 1) to boiling, and slow fire heats, and is boiled by noodles to 5 maturations, is then placed in the moisture that low-temperature evaporation thickener evaporates 85%, and obtained noodle soup are for subsequent use;
3) pleurotus eryngii 9-11 part, mushroom 12-14 part, phoenix-tail mushroom 7-9 part and T.lobayense Heim 5-7 part are all cut into broken end, are then placed in vessel, and add curcuma powder 1-3 part and garlic powder 1-3 part, stir, leave standstill 30 minutes, obtain and pickle broken end, for subsequent use;
4) horseradish 2-4 part is worn into pureed, be then poured into smash in alms bowl together with bubble rod chilli 1-3 part and be pounded pureed, obtained purees, for subsequent use;
5) sesame oil 6-8 part is poured in enamelware pot boiled, then add step 3) obtained pickle broken end, quick-fried added appropriate moisture after 2 minutes, and heated 15 minutes with slow fire, then added oyster sauce 1-3 part and fermented soya bean 1-3 part, stir, and continue heating 25 minutes, take the dish out of the pot, cool, obtained sauce, for subsequent use;
6) purees that step 4) obtains is poured in the obtained sauce of step 5), stirs, obtained pungent sauce, for subsequent use;
7) pungent sauce obtained for step 6) is poured into step 2) in obtained noodle soup, stir, obtained sauce face, for subsequent use;
8) sauce face obtained for step 7) is poured in vacuum packaging seals, be then placed in the warm water adding 68-70 DEG C, and keep this temperature 30 minutes, be cooled to 4-5 DEG C rapidly then, obtain the instant noodles.
The invention has the beneficial effects as follows: by sea sedge is added in noodles, improve the overall mouthfeel of noodles, coordinate the sauce that phoenix-tail mushroom, T.lobayense Heim, curcuma powder, garlic powder, sesame wet goods material are made into, make excellent taste, and phoenix-tail mushroom contains physiological activator, the synthesis of interferon can be brought out, thus improve body immunity, and the nicotinic acid composition contained in buckwheat can promote the metabolism of body, strengthen detoxification ability.
Detailed description of the invention
Embodiment 1:
A kind of poach type instant noodles, comprises the raw material of following parts by weight proportioning: 31 parts, buckwheat, quail egg 18 parts, 15 parts, white fungus, Strong flour 10 parts, konjaku powder 8 parts, sodium alginate 1 part, 35 parts, soup-stock, sea sedge 4 parts, pleurotus eryngii 9 parts, 12 parts, mushroom, phoenix-tail mushroom 7 parts, T.lobayense Heim 5 parts, curcuma powder 1 part, garlic powder 1 part, 6 parts, sesame oil, horseradish 2 parts, 1 part, oyster sauce, 1 part, fermented soya bean and bubble rod chilli 1 part.
A kind of preparation method of the poach type instant noodles comprises the following steps:
1) 31 parts, buckwheat is poured in pulverizer and carries out pulverization process together with sea sedge 4 parts, obtained powder, then powder is poured in vessel, add quail egg 18 parts, Strong flour 10 parts, konjaku powder 8 parts, sodium alginate 1 part and appropriate moisture, stir and with become dough, the face of waking up is put into oodle maker after 20 minutes and is pressed into noodles, obtained noodles, for subsequent use;
2) together with 35 parts, 15 parts, white fungus and soup-stock, be placed in pot, heating is boiled and add the obtained noodles of step 1) to boiling, and slow fire heats, and is boiled by noodles to 5 maturations, is then placed in the moisture that low-temperature evaporation thickener evaporates 85%, and obtained noodle soup are for subsequent use;
3) pleurotus eryngii 9 parts, 12 parts, mushroom, phoenix-tail mushroom 7 parts and T.lobayense Heim 5 parts are all cut into broken end, are then placed in vessel, and add curcuma powder 1 part and garlic powder 1 part, stir, leave standstill 30 minutes, obtain and pickle broken end, for subsequent use;
4) horseradish 2 parts is worn into pureed, be then poured into smash in alms bowl and be pounded pureed together with bubble rod chilli 1 part, obtained purees, for subsequent use;
5) 6 parts, sesame oil is poured in enamelware pot boiled, then add step 3) obtained pickle broken end, quick-fried added appropriate moisture after 2 minutes, and heated 15 minutes with slow fire, then added 1 part, oyster sauce and 1 part, fermented soya bean, stir, and continue heating 25 minutes, take the dish out of the pot, cool, obtained sauce, for subsequent use;
6) purees that step 4) obtains is poured in the obtained sauce of step 5), stirs, obtained pungent sauce, for subsequent use;
7) pungent sauce obtained for step 6) is poured into step 2) in obtained noodle soup, stir, obtained sauce face, for subsequent use;
8) sauce face obtained for step 7) is poured in vacuum packaging seals, be then placed in the warm water adding 68-70 DEG C, and keep this temperature 30 minutes, be cooled to 4-5 DEG C rapidly then, obtain the instant noodles.
Embodiment 2:
A kind of poach type instant noodles, comprises the raw material of following parts by weight proportioning: 29 parts, buckwheat, quail egg 20 parts, 17 parts, white fungus, Strong flour 12 parts, konjaku powder 10 parts, sodium alginate 3 parts, 37 parts, soup-stock, sea sedge 6 parts, pleurotus eryngii 11 parts, 14 parts, mushroom, phoenix-tail mushroom 9 parts, T.lobayense Heim 7 parts, curcuma powder 3 parts, garlic powder 3 parts, 8 parts, sesame oil, horseradish 4 parts, 3 parts, oyster sauce, 3 parts, fermented soya bean and bubble rod chilli 3 parts.
A preparation method for the poach type instant noodles, comprises the following steps:
1) 29 parts, buckwheat is poured in pulverizer and carries out pulverization process together with sea sedge 6 parts, obtained powder, then powder is poured in vessel, add quail egg 20 parts, Strong flour 12 parts, konjaku powder 10 parts, sodium alginate 3 parts and appropriate moisture, stir and with become dough, the face of waking up is put into oodle maker after 20 minutes and is pressed into noodles, obtained noodles, for subsequent use;
2) together with 37 parts, 17 parts, white fungus and soup-stock, be placed in pot, heating is boiled and add the obtained noodles of step 1) to boiling, and slow fire heats, and is boiled by noodles to 5 maturations, is then placed in the moisture that low-temperature evaporation thickener evaporates 85%, and obtained noodle soup are for subsequent use;
3) pleurotus eryngii 11 parts, 14 parts, mushroom, phoenix-tail mushroom 9 parts and T.lobayense Heim 7 parts are all cut into broken end, are then placed in vessel, and add curcuma powder 3 parts and garlic powder 3 parts, stir, leave standstill 30 minutes, obtain and pickle broken end, for subsequent use;
4) horseradish 4 parts is worn into pureed, be then poured into smash in alms bowl and be pounded pureed together with bubble rod chilli 3 parts, obtained purees, for subsequent use;
5) 8 parts, sesame oil is poured in enamelware pot boiled, then add step 3) obtained pickle broken end, quick-fried added appropriate moisture after 2 minutes, and heated 15 minutes with slow fire, then added 3 parts, oyster sauce and 3 parts, fermented soya bean, stir, and continue heating 25 minutes, take the dish out of the pot, cool, obtained sauce, for subsequent use;
6) purees that step 4) obtains is poured in the obtained sauce of step 5), stirs, obtained pungent sauce, for subsequent use;
7) pungent sauce obtained for step 6) is poured into step 2) in obtained noodle soup, stir, obtained sauce face, for subsequent use;
8) sauce face obtained for step 7) is poured in vacuum packaging seals, be then placed in the warm water adding 68-70 DEG C, and keep this temperature 30 minutes, be cooled to 4-5 DEG C rapidly then, obtain the instant noodles.
Embodiment 3:
A kind of poach type instant noodles, comprises the raw material of following parts by weight proportioning: 30 parts, buckwheat, quail egg 19 parts, 16 parts, white fungus, Strong flour 11 parts, konjaku powder 9 parts, sodium alginate 2 parts, 36 parts, soup-stock, sea sedge 5 parts, pleurotus eryngii 10 parts, 13 parts, mushroom, phoenix-tail mushroom 8 parts, T.lobayense Heim 6 parts, curcuma powder 2 parts, garlic powder 2 parts, 7 parts, sesame oil, horseradish 3 parts, 2 parts, oyster sauce, 2 parts, fermented soya bean and bubble rod chilli 2 parts.
A preparation method for the poach type instant noodles, comprises the following steps:
1) 30 parts, buckwheat is poured in pulverizer and carries out pulverization process together with sea sedge 5 parts, obtained powder, then powder is poured in vessel, add quail egg 19 parts, Strong flour 11 parts, konjaku powder 9 parts, sodium alginate 2 parts and appropriate moisture, stir and with become dough, the face of waking up is put into oodle maker after 20 minutes and is pressed into noodles, obtained noodles, for subsequent use;
2) together with 36 parts, 16 parts, white fungus and soup-stock, be placed in pot, heating is boiled and add the obtained noodles of step 1) to boiling, and slow fire heats, and is boiled by noodles to 5 maturations, is then placed in the moisture that low-temperature evaporation thickener evaporates 85%, and obtained noodle soup are for subsequent use;
3) pleurotus eryngii 10 parts, 13 parts, mushroom, phoenix-tail mushroom 8 parts and T.lobayense Heim 6 parts are all cut into broken end, are then placed in vessel, and add curcuma powder 2 parts and garlic powder 2 parts, stir, leave standstill 30 minutes, obtain and pickle broken end, for subsequent use;
4) horseradish 3 parts is worn into pureed, be then poured into smash in alms bowl and be pounded pureed together with bubble rod chilli 2 parts, obtained purees, for subsequent use;
5) 7 parts, sesame oil is poured in enamelware pot boiled, then add step 3) obtained pickle broken end, quick-fried added appropriate moisture after 2 minutes, and heated 15 minutes with slow fire, then added 2 parts, oyster sauce and 2 parts, fermented soya bean, stir, and continue heating 25 minutes, take the dish out of the pot, cool, obtained sauce, for subsequent use;
6) purees that step 4) obtains is poured in the obtained sauce of step 5), stirs, obtained pungent sauce, for subsequent use;
7) pungent sauce obtained for step 6) is poured into step 2) in obtained noodle soup, stir, obtained sauce face, for subsequent use;
8) sauce face obtained for step 7) is poured in vacuum packaging seals, be then placed in the warm water adding 68-70 DEG C, and keep this temperature 30 minutes, be cooled to 4-5 DEG C rapidly then, obtain the instant noodles.
Experimental example:
The present invention
?the overall taste good of the poach type instant noodles, when edible, taste slightly is peppery, containing light soup-stock taste, taste experiment by taste flavor, in 100 objects carrying out testing, having 69 to represent, mouthfeel is fine, mouthfeel can accept to have 18 to represent, mouthfeel is difficult to accept separately to have 3 to represent.
In order to detect the nutritional labeling of the poach type instant noodles of the present invention further, using the poach type instant noodles of the present invention of 100g as experimental group, the poach type instant noodles on the market of 100g as a control group, has carried out nutritional labeling detection respectively, concrete outcome as
following table instituteshow:
Check by experiment, the poach type instant noodles of the present invention is nutritious compared with the poach type instant noodles on the market.
The invention has the beneficial effects as follows: by sea sedge is added in noodles, improve the overall mouthfeel of noodles, coordinate the sauce that phoenix-tail mushroom, T.lobayense Heim, curcuma powder, garlic powder, sesame wet goods material are made into, make excellent taste, and phoenix-tail mushroom contains physiological activator, the synthesis of interferon can be brought out, thus improve body immunity, and the nicotinic acid composition contained in buckwheat can promote the metabolism of body, strengthen detoxification ability.
Typical case:
Week certain, live in Guangzhou, because life stress is large, living cost is high, cause certain frequent instant face of week, after a period of time, week, certain face started to cover with whelk, endocrine starts imbalance, week, certain just recognized the ghost that instant noodles are done, just edible company fast food is downstairs started, but never improve, and certain gradually fertile gets up week, but because life stress is large, week, certain was also at one's wit's end, but week, certain was after having eaten poach type instant noodles a period of time of the present invention in the dinner hour, the whelk of face is cut down to some extent, and excellent taste, so week, certain determined edible a period of time again, after some months, week, the health of certain reverted to former state gradually, and continue to strive on job market.
The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, and any change of expecting without creative work or replacement, all should be encompassed in protection scope of the present invention.
Claims (5)
1. a poach type instant noodles, it is characterized in that, comprise the raw material of following parts by weight proportioning: buckwheat 29-31 part, quail egg 18-20 part, white fungus 15-17 part, Strong flour 10-12 part, konjaku powder 8-10 part, sodium alginate 1-3 part, soup-stock 35-37 part, sea sedge 4-6 part, pleurotus eryngii 9-11 part, mushroom 12-14 part, phoenix-tail mushroom 7-9 part, T.lobayense Heim 5-7 part, curcuma powder 1-3 part, garlic powder 1-3 part, sesame oil 6-8 part, horseradish 2-4 part, oyster sauce 1-3 part, fermented soya bean 1-3 part and bubble rod chilli 1-3 part.
2. a kind of poach type instant noodles as claimed in claim 1, it is characterized in that, comprise the raw material of following parts by weight proportioning: 31 parts, buckwheat, quail egg 18 parts, 15 parts, white fungus, Strong flour 10 parts, konjaku powder 8 parts, sodium alginate 1 part, 35 parts, soup-stock, sea sedge 4 parts, pleurotus eryngii 9 parts, 12 parts, mushroom, phoenix-tail mushroom 7 parts, T.lobayense Heim 5 parts, curcuma powder 1 part, garlic powder 1 part, 6 parts, sesame oil, horseradish 2 parts, 1 part, oyster sauce, 1 part, fermented soya bean and bubble rod chilli 1 part.
3. a kind of poach type instant noodles as claimed in claim 1, it is characterized in that, comprise the raw material of following parts by weight proportioning: 29 parts, buckwheat, quail egg 20 parts, 17 parts, white fungus, Strong flour 12 parts, konjaku powder 10 parts, sodium alginate 3 parts, 37 parts, soup-stock, sea sedge 6 parts, pleurotus eryngii 11 parts, 14 parts, mushroom, phoenix-tail mushroom 9 parts, T.lobayense Heim 7 parts, curcuma powder 3 parts, garlic powder 3 parts, 8 parts, sesame oil, horseradish 4 parts, 3 parts, oyster sauce, 3 parts, fermented soya bean and bubble rod chilli 3 parts.
4. a kind of poach type instant noodles as claimed in claim 1, it is characterized in that, comprise the raw material of following parts by weight proportioning: 30 parts, buckwheat, quail egg 19 parts, 16 parts, white fungus, Strong flour 11 parts, konjaku powder 9 parts, sodium alginate 2 parts, 36 parts, soup-stock, sea sedge 5 parts, pleurotus eryngii 10 parts, 13 parts, mushroom, phoenix-tail mushroom 8 parts, T.lobayense Heim 6 parts, curcuma powder 2 parts, garlic powder 2 parts, 7 parts, sesame oil, horseradish 3 parts, 2 parts, oyster sauce, 2 parts, fermented soya bean and bubble rod chilli 2 parts.
5. a preparation method for the poach type instant noodles, is characterized in that, comprises the following steps:
1) buckwheat 29-31 part is poured in pulverizer and carries out pulverization process together with sea sedge 4-6 part, obtained powder, then powder is poured in vessel, add quail egg 18-20 part, Strong flour 10-12 part, konjaku powder 8-10 part, sodium alginate 1-3 part and appropriate moisture, stir and with become dough, the face of waking up is put into oodle maker after 20 minutes and is pressed into noodles, obtained noodles, for subsequent use;
2) white fungus 15-17 part is placed in pot together with soup-stock 35-37 part, heating is boiled and add the obtained noodles of step 1) to boiling, and slow fire heats, and is boiled by noodles to 5 maturations, is then placed in the moisture that low-temperature evaporation thickener evaporates 85%, and obtained noodle soup are for subsequent use;
3) pleurotus eryngii 9-11 part, mushroom 12-14 part, phoenix-tail mushroom 7-9 part and T.lobayense Heim 5-7 part are all cut into broken end, are then placed in vessel, and add curcuma powder 1-3 part and garlic powder 1-3 part, stir, leave standstill 30 minutes, obtain and pickle broken end, for subsequent use;
4) horseradish 2-4 part is worn into pureed, be then poured into smash in alms bowl together with bubble rod chilli 1-3 part and be pounded pureed, obtained purees, for subsequent use;
5) sesame oil 6-8 part is poured in enamelware pot boiled, then add step 3) obtained pickle broken end, quick-fried added appropriate moisture after 2 minutes, and heated 15 minutes with slow fire, then added oyster sauce 1-3 part and fermented soya bean 1-3 part, stir, and continue heating 25 minutes, take the dish out of the pot, cool, obtained sauce, for subsequent use;
6) purees that step 4) obtains is poured in the obtained sauce of step 5), stirs, obtained pungent sauce, for subsequent use;
7) pungent sauce obtained for step 6) is poured into step 2) in obtained noodle soup, stir, obtained sauce face, for subsequent use;
8) sauce face obtained for step 7) is poured in vacuum packaging seals, be then placed in the warm water adding 68-70 DEG C, and keep this temperature 30 minutes, be cooled to 4-5 DEG C rapidly then, obtain the instant noodles.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510949128.7A CN105558812A (en) | 2015-12-18 | 2015-12-18 | Boiling-type instant noodles and preparation method thereof |
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| CN201510949128.7A CN105558812A (en) | 2015-12-18 | 2015-12-18 | Boiling-type instant noodles and preparation method thereof |
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| CN105558812A true CN105558812A (en) | 2016-05-11 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI708568B (en) * | 2018-10-11 | 2020-11-01 | 統一企業股份有限公司 | Instant noodle manufacturing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133793A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Instant noodle and method for preparing the same |
| CN105146336A (en) * | 2015-07-30 | 2015-12-16 | 安徽燕之坊食品合肥有限公司 | Instant buckwheat noodle and preparation method thereof |
-
2015
- 2015-12-18 CN CN201510949128.7A patent/CN105558812A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133793A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Instant noodle and method for preparing the same |
| CN105146336A (en) * | 2015-07-30 | 2015-12-16 | 安徽燕之坊食品合肥有限公司 | Instant buckwheat noodle and preparation method thereof |
Non-Patent Citations (2)
| Title |
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| 牛国平等: "《风味食品制作大揭秘》", 31 January 2012, 农村读物出版社 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI708568B (en) * | 2018-10-11 | 2020-11-01 | 統一企業股份有限公司 | Instant noodle manufacturing method |
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Application publication date: 20160511 |