http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103169015-B

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_30503330b6163a90c66adb445b1e3d7a
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109
filingDate 2013-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2014-01-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_89dc8531e3c75a7588444bd0b26f1989
publicationDate 2014-01-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-103169015-B
titleOfInvention Spicy noodles and processing method thereof
abstract The invention discloses spicy noodles and a processing method thereof. The spicy noodles comprise components in parts by weight as follows: 95-105 parts of refined flour, 18-23 parts of chilli powder, 2-5 parts of refined plant oil, 2-3 parts of sesame oil, 2-3 parts of refined animal fat, 0.8-0.9 parts of alkali, 0.01 parts of salt and 10-12 parts of spring water. The method comprises the following steps of: extruding and puffing uniformly stirred ingredients according to the proportion; cooling and crushing the ingredients in the above step, and then, screening by a 60-80-mesh screen; then, adding the ingredients according to the proportion to refined flour, adding spring water, slowly stirring by a dough maker, then, grinding the dough to strips by a noodle press, and hanging the noodles on rods by a machine automatically; and then drying. Compared with common noodles and instant noodles in the market, the spicy noodles produced by the method can satisfy taste of most people without additionally adding seasonings, and the spicy noodles are convenient to eat, long in quality guarantee period and free from preservative.
priorityDate 2013-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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