Tag Archives: noodle

Black wheat flour noodle

Application Number: 00111056Application Date: 2000.05.25Publication Number: 1325638Publication Date: 2001.12.12Priority Information: International: A23L1/16;A23L1/307Applicant(s) Name: Zhang Xing'anAddress: Inventor(s) Name: Zhang Xing'an;Yang Jianguo;Duan YuanqingPatent Agency Code: 37207Patent Agent: xiao huiAbstract A whole black wheat noodle is processed as follows: screening, washing, air drying, flour making, blending, kneading, extruding, oven drying, cutting and folding. The invented noodle contains protein… Read More »

Instant noodle bowl

Application Number: 00111111Application Date: 2000.05.18Publication Number: 1314294Publication Date: 2001.09.26Priority Information: International: A45C11/20;B65D65/46;B65D85/72Applicant(s) Name: Li YushengAddress: Inventor(s) Name: Li YushengPatent Agency Code: 00000Patent Agent: Abstract The flour bowl is produced with wheat flour, glutinous rice powder and egg and through mixing, extrusion to form cake shape and molding in bowl shaped mold. It is low in… Read More »

Ca-enriched nutritive rice flour or noodle

Application Number: 00113467Application Date: 2000.05.26Publication Number: 1325637Publication Date: 2001.12.12Priority Information: International: A23L1/10;A23L1/304Applicant(s) Name: Jue XinwuAddress: Inventor(s) Name: Jue XinwuPatent Agency Code: 43117Patent Agent: yang gongAbstract The invented calcium enriched rice flour, rice noodle is characterized in the during paste grinding, powdered edible calcium agent is added and mixed uniformly, the quantity added (as element calcium)… Read More »

Two stage cooking noodle machine

Application Number: 00114610Application Date: 2000.06.02Publication Number: 1326709Publication Date: 2001.12.19Priority Information: International: A21C11/20;A23P1/12Applicant(s) Name: Zhang YuanjieAddress: Inventor(s) Name: Zhang YuanjiePatent Agency Code: 42102Patent Agent: zhu biwuAbstract The two stage noodle cooking machine consists of frame, spiral pre-pressing chamber and spiral forming chamber and features that the pre-pressing chamber is over the forming chamber and that the… Read More »

Compounded noodle improving emulsifying agent and its preparation method

Application Number: 00105014Application Date: 2000.03.30Publication Number: 1268299Publication Date: 2000.10.04Priority Information: International: A21D2/16;A21D2/18Applicant(s) Name: Zhejiang Univ.Address: Inventor(s) Name: Liu MinnianPatent Agency Code: 33200Patent Agent: lin fuyuAbstract A compounded emulsifier for improving the quality of noodles is composed of a mixture of multiple food emulsifier 0.1-18 wt.%, edible vegetable oil 30-55 wt.%, alcohols 30-55% and water 10-20%.… Read More »