CN101601457A - A kind of preparation method of convenient sweet potato vermicelli - Google Patents
A kind of preparation method of convenient sweet potato vermicelli Download PDFInfo
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Abstract
The invention provides a kind of preparation method of convenient sweet potato vermicelli, belong to the making food technical field.It has solved the natural Ipomoea batatas fragrance of shortage that existing instance vermicelli from sweet potato exists, brew the back soft mouth feel, do not have and chew strength and technical problem such as not tasty and refreshing.This makes things convenient for the preparation method of sweet potato noodles, and this method may further comprise the steps: the making of A starch from sweet potato or select for use; B squeezes silk; C washes silk, aging; D steams again; The E moulding.The convenient sweet potato vermicelli extruding that utilizes method of the present invention to make is easy, and bean vermicelli tissue-smooth is transparent, has elasticity; Neither too hard, nor too soft, elasticity is full, chews the strength foot, and mouthfeel is relaxed sliding tasty and refreshing, has unique natural Ipomoea batatas fragrance; This preparation method also is fit to large-scale industrial production.
Description
Technical field
The present invention relates to a kind of preparation method of bean vermicelli, relate in particular to a kind of preparation method of convenient sweet potato vermicelli; Belong to the making food technical field.
Background technology
The nutritional labeling of sweet potato noodles mainly is mineral matters such as carbohydrate, dietary fiber, protein, nicotinic acid and calcium, magnesium, iron, potassium, phosphorus, sodium.Sweet potato noodles has good attached flavor, and it can absorb the taste of various delicious soup stocks, adds the soft and moist soft of bean vermicelli itself, and is tasty and refreshing more pleasant.Cold and dressed with sauce better.
Sweet potato noodles to be processed with bright potato be that raw material is processed into starch earlier and is reprocessed into bean vermicelli, traditional handicraft generally is to carry out small-scale processing with the peasant household unit, its production technology is as follows: select potato 1.; Select smooth surface, no disease and pest does not have blue or green head, the Ipomoea batatas that is of moderate size.2. clean; The Ipomoea batatas of the choosing large bamboo or wicker basket of packing into is put in people's water, earth, impurity are washed off, and Ipomoea batatas two is reamed.3. pulverize; Ipomoea batatas after cleaning should in time be pulverized.Adopt powder beater, the Jia Shui while beating beats thin more well more, to improve flour extraction.4. filter; Filter with hanging slurry cloth, then filtered fluid is entered the Xiao Chi precipitation.5. tan by the sun: all clarifications in the pond, water is drained, behind the oil-bound distemper of taking-up top layer, the powder stone roller is hung in lower floor's starch taking-up, be placed on the threshing ground and tan by the sun.6. make paste with water and flour; Starch is added alum, mix cold water, put into basin.Basin is put into pot and is boiled, and constantly stirs, and maturity reaches 8 ninety percent and gets final product.7. leak silk; When leaking silk, prepare one pot of boiling water, when seething with excitement, water in the pot just leaks silk.When the heavy people the bottom of a pan of strand emerges again, can take the dish out of the pot, through a cold water tank cooling, through on the wooden stick, through the cooling of another time cold water tank, constantly swing is till bean vermicelli is loose with hand reason bunchy.Be placed on indoorly then, take out outdoor solarization silk after cold.8. shining silk bean vermicelli is taken leeward area without shade, is finished product after drying.The sweet potato noodles that adopts traditional handicraft to make not only needs could eat through after the boiling, and can't carry out large-scale processing and fabricating.
Convenient sweet potato vermicelli is extensive owing to its raw material sources, low price, and instant is again non-fried food, so quite be subjected to pay close attention in the industry.As Chinese patent application (publication number: CN101091542A) relate to the production method of instance vermicelli from sweet potato, this method is that the Ipomoea batatas fine white starch is mixed by 7: 3 weight ratio with farina, add the water mixing, be processed into bean vermicelli with vermicelli machine, placed aging 12 hours, water logging was taken out about 1 hour then, with the laggard drying line steam drying of pine silk machine pine silk, get instance vermicelli from sweet potato, pack behind the flavouring material.Though the instance vermicelli from sweet potato that this method is made does not have alum, and is not fried, instant is favourable to health.Thereby lack natural Ipomoea batatas fragrance but this method adopts mixing starch to be made into bean vermicelli, and the convenient sweet potato vermicelli of making by this method easily bonding is agglomerating when boiling water brews, to mix soup serious; Particularly brew the back soft mouth feel, do not have and chew strength, not tasty and refreshing, incompatible market-oriented demand.
Summary of the invention
The present invention is directed to the existing defective of preparation method of prior art convenient sweet potato vermicelli, provide a kind of mouthfeel good, more tasty and more refreshing, do not stick with paste the preparation method that soup, elasticity are big, chew the convenient sweet potato vermicelli of strength foot.
Above-mentioned technical purpose of the present invention is implemented by the following technical programs: a kind of preparation method of convenient sweet potato vermicelli, and this method may further comprise the steps:
A. the making of starch from sweet potato or select for use; Select for use and clean the back Ipomoea batatas and pulverize, beat powder after the pulverizing, beat filter and remove residue behind the powder, producing fineness and be 20-80 purpose starch from sweet potato or directly selecting fineness for use is 20 orders-80 purpose starch from sweet potato;
B. squeeze silk: adding temperature at above-mentioned making or the starch from sweet potato selected for use is that 30-80 ℃ warm water stirs, beats powder and makes the water content of starch from sweet potato reach 30-60%, be to squeeze silk under 60-120 ℃ the condition in temperature then, the diameter that squeezes silk back sweet potato noodles is 1.0～8.0mm, the ripe degree of bean vermicelli 〉=more than 80%;
C. wash silk, aging: it is to place 1-5 minute by washing a mode with dredging or loose opening between sweet potato noodles in 5-20 ℃ the water that the sweet potato noodles after will extruding flows directly to temperature, is placed on then to leave standstill in the airtight space and wears out in 6～12 hours;
D. steam again: the sweet potato noodles after will wearing out is placed on the interior steam that feeds of steam chest and carries out multiple steaming, and the steaming time is 10～60 minutes again, and steaming temperature again is 90～110 ℃, by multiple curing degree and the elasticity that improves sweet potato noodles of steaming;
E. moulding: the sweet potato noodles after will steaming again is placed on the condition compacted under of 30 ℃～50 ℃ of temperature and makes the moisture of sweet potato noodles remain on 50%～90%, and moulding final vacuum packing promptly obtains convenient sweet potato vermicelli.
The fineness of starch from sweet potato has considerable influence to the quality of sweet potato noodles, and starch from sweet potato too carefully causes after the moulding easily broken after the bean vermicelli, and starch from sweet potato is too thick, and bean vermicelli can be more coarse after the moulding, and be difficult for softening, harder with boiling water bubble back eating mouth feel.
Water content also has considerable influence to the quality of sweet potato noodles among the step B of the present invention, and in order to make the abundant gelatinization of starch from sweet potato, water content should be controlled at more than 30%.If be lower than 30%, the starch from sweet potato gelatinization is inhomogeneous, and it is inhomogeneous to beat powder, causes the bean vermicelli fracture; After the drying, sweet potato noodles surface checking, easily broken.Because food fiber content is bigger in the Ipomoea batatas, so, also can not produce considerable influence to the quality of sweet potato noodles even water content is no more than more than 50% in the starch from sweet potato.If but water content is too high, surpass more than 50%, starch from sweet potato also can gelatinization, can't be processed into sweet potato noodles.Beat powder starch from sweet potato is reached must toughness.
Adopt the method for extruding strings device frictional heat to make sweet potato noodles among step B of the present invention and the step C from ripe, wherein extruding strings device be controlled at 60 ℃～120 ℃ from ripe temperature, the too high sweet potato noodles of temperature can be burned, temperature is too low, the ripe degree of sweet potato noodles is too low, can be with half-cooked phenomenon.Sweet potato noodles is extruded the dropping process fully heat radiation cooling and flowed directly to temperature from extruding strings device is will dredge or loose opening between sweet potato noodles by washing a mode in 5-20 ℃ the water.Be placed in the aging chamber fully agingly then, aging chamber keeps sealing state, and humidity is controlled at 70%～80%, temperature keeps room temperature, and aging 6～12 hours, aging purpose was to allow the β-starch part in the sweet potato noodles composition be converted into alphalise starch, β-starchiness is soft, and intensity and toughness are lower; And alphalise starch matter is hard, and intensity and toughness are higher, so the β in the bean vermicelli composition-starch part will be converted into alphalise starch, could guarantee to produce the convenient sweet potato vermicelli that elasticity is big, chew the strength foot.
In the preparation method of above-mentioned convenient sweet potato vermicelli, as preferably, making or select the fineness of starch from sweet potato for use in the steps A is 30 orders-60 orders.Best preferred, making or select the fineness of starch from sweet potato for use in the steps A is 40 orders-50 orders.The resultant effect of sweet potato noodles quality easy to make is best in this fineness scope.
In the preparation method of above-mentioned convenient sweet potato vermicelli, as preferably, the temperature that adds warm water to the starch from sweet potato of making or selecting for use among the step B is 40 ℃-60 ℃, and the water content of starch from sweet potato is 40-50%.The present invention adds warm water in starch from sweet potato can make starch from sweet potato become relatively to have toughness, if what add in starch from sweet potato is boiling water and cold water, it is inhomogeneous to cause beating powder, and toughness is relatively poor.
In the preparation method of above-mentioned convenient sweet potato vermicelli, as preferably, squeezing a silk temperature among the step B is 80 ℃-110 ℃, and a diameter that squeezes silk back sweet potato noodles is 1.5～5.0mm, the ripe degree of bean vermicelli 〉=and more than 90%.If the too little just easily fracture of wire of sweet potato noodles diameter if the sweet potato noodles diameter is too big, is not easy well-donely during with bubble food sweet potato noodles, taste is relatively poor.The ripe degree of sweet potato noodles is too low, and then its toughness is relatively poor, and taste is also relatively poor during not only easy fracture of wire, and bubble food.
In the preparation method of above-mentioned convenient sweet potato vermicelli, as preferably, the temperature of water is 5-15 ℃ when washing among the step C thread, and a time of washing is 2-3 minute.The water that the present invention adopted when washing thread is preferably drinking water.
In the preparation method of above-mentioned convenient sweet potato vermicelli, as preferably, the ageing time in airtight space of the sweet potato noodles described in the step C is 8～10 hours.
In the preparation method of above-mentioned convenient sweet potato vermicelli, as preferably, among the step D again the steaming time be 20～50 minutes, steaming temperature again is 95～105 ℃.Best preferred, among the step D again the steaming time be 30～40 minutes, steaming temperature again is 100 ℃.Steam the curing degree and the elasticity that can further improve sweet potato noodles in the temperature and time again at this, reduce production costs.
In the preparation method of above-mentioned convenient sweet potato vermicelli, as preferably, in the step e after the moulding and the moisture of sweet potato noodles remain on 60%～85%.
In sum, the preparation method of convenient sweet potato vermicelli of the present invention has the following advantages:
1, utilize convenient sweet potato vermicelli extruding that method of the present invention makes easily, bean vermicelli tissue-smooth, transparent, have elasticity, during washing not easily broken, can not be sticked together, as long as be edible after brewing by boiling water.
2, the convenient sweet potato vermicelli that utilizes method of the present invention to make is neither too hard, nor too soft, and elasticity is full, chews the strength foot, and mouthfeel is relaxed sliding tasty and refreshing, has unique natural Ipomoea batatas fragrance; The demand that can adapt to the marketization.
3, preparation method technology of the present invention is simple, and easy operating is fit to large-scale industrial production.
Description of drawings
Fig. 1 is this process chart that makes things convenient for the sweet potato noodles preparation method.
The specific embodiment
Below by specific embodiment also in conjunction with the accompanying drawings, technical scheme of the present invention is described in further detail; But the present invention is not limited to these embodiment.
Embodiment 1
Select smooth surface, no disease and pest does not have blue or green head, and the Ipomoea batatas that is of moderate size is washed the earth on Ipomoea batatas surface, impurity off, and Ipomoea batatas two is reamed.Ipomoea batatas after cleaning is pulverized by pulverizer.Adopt powder beater then, the Jia Shui while beating beats thin more well more, and to improve flour extraction, beating behind the powder filter and remove residue, to produce fineness be 30 orders-40 purpose starch from sweet potato.
The drinking water that adds water temperature and be 40 ℃ in the starch from sweet potato of above-mentioned making fully stirs, beating powder makes the water content of starch from sweet potato reach 60%, put into then from ripe extruding strings device (model: utilize the mode of extruding strings device frictional heat under the condition of 80 ℃ of temperature, to squeeze silk JN-A), the diameter that squeezes silk back sweet potato noodles is 1.5～2.5mm, the ripe degree of sweet potato noodles 〉=and more than 90%.
Sweet potato noodles is extruded fully heat radiation cooling the dropping process of back from extruding strings device, falling to certain-length cuts off with scissors, flow directly to temperature then and be to place in 5 ℃ the drinking water and will dredge or loose opening between sweet potato noodles by washing a mode in 2 minutes, provoke from the centre with the bamboo rod, be hung on the aging chamber shelf.Aging chamber keeps sealing, humidity to be controlled at 70%～75%, and temperature keeps room temperature.Aging 10 hours, become till the strong transparence of smooth property with excellent toughness and hardness until sweet potato noodles.
Sweet potato noodles after aging is put into multiple steaming the in the steam chest that feeds steam, and the steaming time is 50 minutes again, and steaming temperature again is 95 ℃, by multiple curing degree and the elasticity that improves sweet potato noodles of steaming; The multiple back sweet potato noodles that steams is put into diaphragm capsule at the condition compacted under of 30 ℃ of temperature and make the moisture of sweet potato noodles remain on 74.4%, after the moulding and sauce bag, powder bag and vegetables wrap vacuum packaging together and promptly obtain convenient sweet potato vermicelli.Its process chart as shown in Figure 1.
Embodiment 2
Selecting fineness for use is that to add water temperature be that 50 ℃ drinking water fully stirs to 40 orders-50 purpose starch from sweet potato, beating powder makes the water content of starch from sweet potato reach 50%, put into then from ripe extruding strings device (model: utilize the mode of extruding strings device frictional heat under the condition of 95 ℃ of temperature, to squeeze silk JN-A), the diameter that squeezes silk back sweet potato noodles is 2.5～3.5mm, the ripe degree of sweet potato noodles 〉=and more than 90%.
Sweet potato noodles is extruded fully heat radiation cooling the dropping process of back from extruding strings device, falling to certain-length cuts off with scissors, flow directly to temperature then and be to place in 10 ℃ the drinking water and will dredge or loose opening between sweet potato noodles by washing a mode in 3 minutes, provoke from the centre with the bamboo rod, be hung on the aging chamber shelf.Aging chamber keeps sealing, humidity to be controlled at 70%～75%, and temperature keeps room temperature.Aging 8 hours, become till the strong transparence of smooth property with excellent toughness and hardness until sweet potato noodles.
Sweet potato noodles after aging is put into multiple steaming the in the steam chest that feeds steam, and the steaming time is 35 minutes again, and steaming temperature again is 100 ℃, by multiple curing degree and the elasticity that improves sweet potato noodles of steaming; The multiple back sweet potato noodles that steams is put into diaphragm capsule at the condition compacted under of 40 ℃ of temperature and make the moisture of sweet potato noodles remain on 79.44%, after the moulding and sauce bag, powder bag and vegetables wrap vacuum packaging together and promptly obtain convenient sweet potato vermicelli.
Embodiment 3
Select smooth surface, no disease and pest does not have blue or green head, and the Ipomoea batatas that is of moderate size is washed the earth on Ipomoea batatas surface, impurity off, and Ipomoea batatas two is reamed.Ipomoea batatas after cleaning is pulverized by pulverizer.Adopt powder beater then, the Jia Shui while beating beats thin more well more, and to improve flour extraction, beating behind the powder filter and remove residue, to produce fineness be 50 orders-60 purpose starch from sweet potato.
The drinking water that adds water temperature and be 60 ℃ in the starch from sweet potato of above-mentioned making fully stirs, beating powder makes the water content of starch from sweet potato reach 40%, put into then from ripe extruding strings device (model: utilize the mode of extruding strings device frictional heat under the condition of 105 ℃ of temperature, to squeeze silk JN-A), the diameter that squeezes silk back sweet potato noodles is 3.5～5.0mm, the ripe degree of sweet potato noodles 〉=and more than 90%.
Sweet potato noodles is extruded fully heat radiation cooling the dropping process of back from extruding strings device, falling to certain-length cuts off with scissors, flow directly to temperature then and be to place in 15 ℃ the drinking water and will dredge or loose opening between sweet potato noodles by washing a mode in 4 minutes, provoke from the centre with the bamboo rod, be hung on the aging chamber shelf.Aging chamber keeps sealing, humidity to be controlled at 70%～75%, and temperature keeps room temperature.Aging 9 hours, become till the strong transparence of smooth property with excellent toughness and hardness until sweet potato noodles.
Sweet potato noodles after aging is put into multiple steaming the in the steam chest that feeds steam, and the steaming time is 20 minutes again, and steaming temperature again is 105 ℃, by multiple curing degree and the elasticity that improves sweet potato noodles of steaming; The multiple back sweet potato noodles that steams is put into diaphragm capsule at the condition compacted under of 50 ℃ of temperature and make the moisture of sweet potato noodles remain on 67.5%, after the moulding and sauce bag, powder bag and vegetables wrap vacuum packaging together and promptly obtain convenient sweet potato vermicelli.
Table 1: the processing effect and the sensory effects of the convenient sweet potato vermicelli that present embodiment 1-3 makes
As can be seen from Table 1, the processing effect and the sensory effects of the convenient sweet potato vermicelli of embodiment 1-3 making are better.
After the convenient sweet potato vermicelli of embodiment 1～3 soaked by boiling water, the result of its color was as shown in table 2.
Table 2
| The specific embodiment | Look | Fragrant | Flavor |
| Embodiment 1 | The surface is smooth, transparent by force | Natural Ipomoea batatas fragrance | 4.6 |
| Embodiment 2 | The surface is smooth, transparent by force | Natural Ipomoea batatas fragrance | 4.5 |
| Embodiment 3 | The surface is smooth, transparent by force | Natural Ipomoea batatas fragrance | 4.8 |
Annotate: strength, the mouthfeel sliding degree of blurting out of relaxing of chewing of convenient sweet potato vermicelli is mainly estimated on the flavor hurdle, is 10 people and judges group and taste the score mean value of back after by scoring in 1～5 fen, and 5 are divided into full marks.
Specific embodiment described in the present invention only is that the present invention's spirit is illustrated.The technical staff of the technical field of the invention can make various modifications or replenishes or adopt similar mode to substitute described specific embodiment, but can't depart from spirit of the present invention or surmount the defined scope of appended claims.
Although the present invention has been made detailed explanation and has quoted some specific embodiments as proof, to those skilled in the art, only otherwise leave that the spirit and scope of the present invention can be done various variations or correction is obvious.
Claims (8)
1, a kind of preparation method of convenient sweet potato vermicelli, this method may further comprise the steps:
A. the making of starch from sweet potato or select for use; Select for use and clean the back Ipomoea batatas and pulverize, beat powder after the pulverizing, beat filter and remove residue behind the powder, producing fineness and be 20-80 purpose starch from sweet potato or directly selecting fineness for use is 20 orders-80 purpose starch from sweet potato;
B. squeeze silk: adding temperature at above-mentioned making or the starch from sweet potato selected for use is that 30-80 ℃ warm water stirs, beats powder and makes the water content of starch from sweet potato reach 30-60%, be to squeeze silk under 60-120 ℃ the condition in temperature then, the diameter that squeezes silk back sweet potato noodles is 1.0～8.0mm, the ripe degree of bean vermicelli 〉=more than 80%;
C. wash silk, aging: it is to place 1-5 minute by washing a mode with dredging or loose opening between sweet potato noodles in 5-20 ℃ the water that the sweet potato noodles after will extruding flows directly to temperature, is placed on then to leave standstill in the airtight space and wears out in 6～12 hours;
D. steam again: the sweet potato noodles after will wearing out is placed on the interior steam that feeds of steam chest and carries out multiple steaming, and the steaming time is 10～60 minutes again, and steaming temperature again is 90～110 ℃, by multiple curing degree and the elasticity that improves sweet potato noodles of steaming;
E. moulding: the sweet potato noodles after will steaming again is placed on the condition compacted under of 30 ℃～50 ℃ of temperature and makes the moisture of sweet potato noodles remain on 50%～90%, and moulding final vacuum packing promptly obtains convenient sweet potato vermicelli.
2, the preparation method of convenient sweet potato vermicelli according to claim 1 is characterized in that: making or select the fineness of starch from sweet potato for use in the steps A is 30 orders-60 orders.
3, the preparation method of convenient sweet potato vermicelli according to claim 1 is characterized in that: the temperature to the starch from sweet potato adding warm water of making or selecting for use among the step B is 40 ℃-60 ℃, and the water content of starch from sweet potato is 40-50%.
4, according to the preparation method of claim 1 or 3 described convenient sweet potato vermicellis, it is characterized in that: squeezing the silk temperature among the step B is 80 ℃-110 ℃, and the diameter that squeezes silk back sweet potato noodles is 1.5～5.0mm, and the ripe degree of bean vermicelli is more than 90%.
5, the preparation method of convenient sweet potato vermicelli according to claim 1 is characterized in that: the temperature of water is 5-15 ℃ when washing among the step C thread, and a time of washing is 2-3 minute.
6, the preparation method of convenient sweet potato vermicelli according to claim 1 or 5, it is characterized in that: the ageing time in airtight space of the sweet potato noodles described in the step C is 8～10 hours.
7, the preparation method of convenient sweet potato vermicelli according to claim 1 is characterized in that: among the step D again the steaming time be 20～50 minutes, steaming temperature again is 95～105 ℃.
8, the preparation method of convenient sweet potato vermicelli according to claim 1 is characterized in that: in the step e after the moulding and the moisture of sweet potato noodles remain on 60%～85%.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102349621A (en) * | 2011-11-01 | 2012-02-15 | 湖南天圣有机农业有限公司 | Sweet potato-sticky rice flour |
| CN102429231A (en) * | 2011-11-01 | 2012-05-02 | 湖南天圣有机农业有限公司 | Sweet potato, ginseng and glutinous rice flour |
| CN102499402A (en) * | 2011-12-20 | 2012-06-20 | 贵州华力农化工程有限公司 | Production method of sweet potato noodles |
| CN104171804A (en) * | 2014-08-25 | 2014-12-03 | 祁东县吉祥食品有限公司 | Sweet potato vermicelli processing method and processing unit thereof |
| CN106262780A (en) * | 2016-09-21 | 2017-01-04 | 扬中市三茅镇兴阳村农地股份专业合作社 | A kind of preparation technology of high-quality sweet potato noodles |
| CN106418463A (en) * | 2016-09-21 | 2017-02-22 | 扬中市三茅镇兴阳村农地股份专业合作社 | High-quality sweet potato vermicelli |
| CN106418349A (en) * | 2016-09-27 | 2017-02-22 | 扬中市三茅镇兴阳村农地股份专业合作社 | Preparation technology of sweet potato vermicelli easy to digest |
| CN111700267A (en) * | 2020-07-30 | 2020-09-25 | 安徽君临食品有限公司 | Instant vermicelli and production method thereof |
| CN116898117A (en) * | 2023-07-16 | 2023-10-20 | 祁东县爽昕食品有限公司 | Sweet potato vermicelli processing method and processing device thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349621A (en) * | 2011-11-01 | 2012-02-15 | 湖南天圣有机农业有限公司 | Sweet potato-sticky rice flour |
| CN102429231A (en) * | 2011-11-01 | 2012-05-02 | 湖南天圣有机农业有限公司 | Sweet potato, ginseng and glutinous rice flour |
| CN102349621B (en) * | 2011-11-01 | 2013-01-02 | 湖南天圣有机农业有限公司 | Sweet potato-sticky rice flour |
| CN102429231B (en) * | 2011-11-01 | 2013-05-01 | 湖南天圣有机农业有限公司 | Sweet potato, ginseng and glutinous rice flour |
| CN102499402A (en) * | 2011-12-20 | 2012-06-20 | 贵州华力农化工程有限公司 | Production method of sweet potato noodles |
| CN104171804B (en) * | 2014-08-25 | 2016-05-04 | 祁东县吉祥食品有限公司 | A kind of sweet potato noodles processing method and processing unit thereof |
| CN104171804A (en) * | 2014-08-25 | 2014-12-03 | 祁东县吉祥食品有限公司 | Sweet potato vermicelli processing method and processing unit thereof |
| CN106262780A (en) * | 2016-09-21 | 2017-01-04 | 扬中市三茅镇兴阳村农地股份专业合作社 | A kind of preparation technology of high-quality sweet potato noodles |
| CN106418463A (en) * | 2016-09-21 | 2017-02-22 | 扬中市三茅镇兴阳村农地股份专业合作社 | High-quality sweet potato vermicelli |
| CN106418349A (en) * | 2016-09-27 | 2017-02-22 | 扬中市三茅镇兴阳村农地股份专业合作社 | Preparation technology of sweet potato vermicelli easy to digest |
| CN106418349B (en) * | 2016-09-27 | 2019-12-13 | 扬中市三茅镇兴阳村农地股份专业合作社 | preparation process of digestible sweet potato vermicelli |
| CN111700267A (en) * | 2020-07-30 | 2020-09-25 | 安徽君临食品有限公司 | Instant vermicelli and production method thereof |
| CN116898117A (en) * | 2023-07-16 | 2023-10-20 | 祁东县爽昕食品有限公司 | Sweet potato vermicelli processing method and processing device thereof |
| CN116898117B (en) * | 2023-07-16 | 2024-02-06 | 祁东县爽昕食品有限公司 | Sweet potato vermicelli processing method and processing device thereof |
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Application publication date: 20091216 |