http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113729155-A

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filingDate 2021-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eff0d439efe95fc627f77cac4c79bf47
publicationDate 2021-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-113729155-A
titleOfInvention A kind of konjac noodles and preparation method thereof
abstract The invention relates to the technical field of food processing, in particular to a konjac noodle and a preparation method thereof. Konjac noodles, comprising the following components by weight: 85-95 parts of wheat flour, 8-15 parts of konjac flour, 2-10 parts of egg liquid, and 0.5-3 parts of edible salt. It is not only satiety, but also has health benefits. The preparation method of konjac noodles is characterized in that: comprising the following steps: dissolving edible salt in water, then adding wheat flour, konjac flour and egg liquid and stirring evenly to obtain a mixed dough; pressing the mixed dough through a pressing roller, and then cutting into strips to obtain Crude noodles; the crude noodles are dried and packaged to obtain finished noodles. The preparation method is simple and low in cost.
priorityDate 2021-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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