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A process for Chinese noodle containing Mat-Kyeong-chae and the Chinese noodle prepared therefrom

机译:包含麻景斋的中国面条及其制备方法

摘要

The present invention relates to a method of manufacturing Mat-Kyeong-chae Chinese noodles and to Mat-Kyeong-chae Chinese noodles manufactured according to the method, and more specifically, a new plant containing a lot of ash substances such as calcium and iron and having a pale green color. It provides a method of manufacturing the tastegyeongchae Chinese noodles that are rich in nutrients and can improve the visual acceptability by using the tastegyeongchae, and the produced tastegyeongchae Chinese noodles are neutralized with the unique sweetness and aroma and light green color of the tastegyeongchae. The overall acceptability of cotton can be greatly improved. In particular, the tastegyeongchae Chinese noodles of the present invention are rich in nutrients in the process of kneading the flour with ash content such as calcium and iron, and are very excellent in taste, thereby enhancing the health functions of Chinese noodles.
机译:本发明涉及一种制造垫子的方法,并且涉及一种用该方法制造的垫子的方法,特别是涉及一种含有大量灰分物质如钙和铁的新植物。具有浅绿色。它提供了一种制造营养丰富的味觉茶面条的方法,通过使用该味觉茶可以改善视觉接受度,并且所生产的味觉茶中国面条以味觉茶的独特甜味,香气和浅绿色被中和。棉花的总体可接受性可以大大提高。特别地,本发明的味觉茶中国面条在揉合含灰分如钙和铁的面粉的过程中富含营养,并且味道极好,从而增强了中国面条的保健功能。

著录项

  • 公开/公告号KR20200113703A

    专利类型

  • 公开/公告日2020-10-07

    原文格式PDF

  • 申请/专利权人 김순태;

    申请/专利号KR20190034259

  • 发明设计人 김순태;

    申请日2019-03-26

  • 分类号A21D2/36;A21D2/14;A23L5/10;A23L7/109;

  • 国家 KR

  • 入库时间 2022-08-21 11:05:54

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