CN103519070B - A kind of taro corn noodles and preparation method thereof - Google Patents
A kind of taro corn noodles and preparation method thereof Download PDFInfo
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- CN103519070B CN103519070B CN201310526850.0A CN201310526850A CN103519070B CN 103519070 B CN103519070 B CN 103519070B CN 201310526850 A CN201310526850 A CN 201310526850A CN 103519070 B CN103519070 B CN 103519070B
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- 240000008042 Zea mays Species 0.000 title claims abstract description 48
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 48
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- 235000006481 Colocasia esculenta Nutrition 0.000 title claims abstract description 47
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 46
- 235000005822 corn Nutrition 0.000 title claims abstract description 46
- 235000012149 noodles Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
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- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 206010020601 Hyperchlorhydria Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000005760 tumorsuppression Effects 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of taro corn noodles and preparation method thereof, to be raw material with the weight consumption ratio of water be its technical essential: corn flour: fresh taro: salt: water=1:0.20 ~ 0.35:0.02 ~ 0.04:0.25 ~ 0.30.Preparation method is that fine powder is continued to employ by the corn flour of ormal weight 300 object sieve; After being cleaned by fresh taro, boil, remove the peel, drying, add water and the salt making beating of ormal weight, taro slurry with sieve after corn fine powder and face after, through calendering, slitting, dry, cut off, measure, pack after become finished product.The remarkable advantage of the method is the double nutrition health-care components remaining corn and taro, apply the viscosity that ripe taro has and instead of conventional gelatin additive, together with taro slurry can bond well with loose corn flour, the noodles chewiness produced, has unique local flavor.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to special flavor noodles and preparation method thereof, is more particularly a kind of taro corn noodles and preparation method thereof.
Background technology
Taro is the stem tuber of aroid taro, is rich in the Multiple components such as protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carrotene, nicotinic acid, vitamin C, B family vitamin, saponin, its abundant nutritive value, can strengthen the immunologic function of human body; Mucus albumen containing a kind of uniqueness in taro, immunoglobulin (Ig) can be produced after being absorbed by the body, or title antibody globulin, the resistance of body can be improved, therefore the traditional Chinese medical science thinks that taro can be detoxified, comprising cancer poison to the carbuncle pyogenic infections pain of human body has suppression to clear up effect, can be used to the illnesss such as anti-curing oncoma and scrofula.In cancer operation or postoperation radiotherapy, chemotherapy and rehabilitation course thereof, there is the effect of supplemental treatment; Taro is basic food, the acidic materials accumulated in energy and in body, and the acid-base balance of adjustment human body, produces the effect of beautifying face and moistering lotion, pitch-black hair, also can be used to prevent and treat hyperchlorhydria; Its abundant vitamin can activate cells in vivo, accelerates metabolism, the normal edible object that can also play fat-reducing.
Corn, also known as maize, maize etc., annual gramineae herbaceous plant is the cereal crops that whole world total output is the highest, and be also universally acknowledged " gold crop ", the content of its fat, P elements, vitamin B2 occupies first of cereal.Containing linoleic acid and vitamin E in corn, cholesterol in human body level can be made to reduce, thus reduce arteriosclerotic generation; Calcic in corn, irony are more, can prevent hypertension, coronary heart disease; Modern medicine study shows, has abundant anticancer factor glutathione in corn, can combine, make it lose toxicity, then excreted by alimentary canal in human body with multiple external chemical carcinogen; Containing a large amount of lysine in corn, can grow by Tumor suppression; Corn is also containing trace elements of selenium, and selenium can accelerate human body inner oxide and decompose, and suppresses malignant tumour; In addition, also containing abundant dietary fiber in corn, can promote enterocinesia, shorten food by the gastral time, the absorption of minimizing noxious material and carcinogen, to the stimulation of colon, thus can reduce the generation of colon cancer.
But be that in the obtained corn flour of Raw material processing, the content of nutriment is lower, and coarse mouthfeel is nondigestible, lacks viscoplasticity and ductility at present with corn, the easy muddy soup of the corn noodles obtained by this corn flour breaks bar.In order to address this problem, at present in the making of corn noodles, usually adopt the way of application food additives-gelatin, but effect neither be very desirable.
Summary of the invention
The object of this invention is to provide a kind of taro corn noodles, make full use of physical property and the nutritional characteristic of corn and taro, and adopt unique preparation method, keep the nutritive and health protection components of two kinds of primary raw materials to the full extent.
The present invention is achieved by the following technical solutions:
A kind of taro corn noodles, it is characterized in that, raw material with the weight consumption ratio of water is: corn flour: fresh taro: salt: water=1:0.20 ~ 0.35:0.02 ~ 0.04:0.25 ~ 0.30.
The preparation method of described taro corn noodles, it comprises the following steps:
A gets the corn flour of ormal weight, and by 300 object sieve, fine powder is continued to employ;
B gets the fresh taro of ormal weight, cleans, boils, peeling;
C, by boiling after the taro after peeling dries, adds the cold water of ormal weight and the salt making beating of ormal weight, makes the granularity of slurry below 200 orders;
The taro accomplished fluently slurry is added the corn fine powder after sieving in dough mixing machine neutral plane by D;
The face that the corn of becoming reconciled and taro are starched by D, through calendering, slitting, dries, cuts off, measures, packs and be finished product.
The advantage that the present invention has:
With the taro corn noodles that said method makes, remain the double nutrition health-care components of corn and taro, taro is starched the viscosity had and instead of conventional gelatin additive, taro slurry can be bonded together well with corn flour loosely, make the noodles chewiness produced, have good mouthfeel.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described:
Embodiment one:
Corn flour 100kg, taro 20kg, salt 2kg, water 25kg
1. by 100kg corn flour 300 object sieve, fine powder is continued to employ;
2. fresh for 20kg taro is cleaned, boil, peeling;
3. after being dried on the ripe taro mountain after above-mentioned peeling, add the water of 25kg and the salt of 2kg, making beating, makes the granularity of slurry below 200 orders;
4. the taro accomplished fluently slurry is poured into dough mixing machine neutral plane with the corn fine powder sieved;
5. taken out by the dough of becoming reconciled, application flour stranding machine, by dough calendering, slitting, is then hung up and is dried, and cut-out, metering, packaging are finished product.
After testing, taro corn noodles salt content is 0.6%, soft good to eat, and taro local flavor is given prominence to.
Embodiment two:
Corn flour 100kg, taro 35kg, salt 4kg, water 30kg
1. by 100kg corn flour 300 object sieve, fine powder is continued to employ;
2. fresh for 35kg taro is cleaned, boil, peeling;
3. after being dried on the ripe taro mountain after above-mentioned peeling, add the water of 30kg and the salt of 4kg, making beating, makes the granularity of slurry below 200 orders;
4. the taro accomplished fluently slurry is poured into dough mixing machine neutral plane with the corn fine powder sieved;
5. taken out by the dough of becoming reconciled, application flour stranding machine, by dough calendering, slitting, is then hung up and is dried, and cut-out, metering, packaging are finished product.
After testing, taro corn noodles salt content is 1.1%, soft good to eat, and taro local flavor is given prominence to.
Claims (1)
1. a taro corn noodles, is characterized in that, raw material with the weight consumption ratio of water is: corn flour: fresh taro: salt: water=1:0.25 ~ 0.35:0.02 ~ 0.04:0.25 ~ 0.30;
The preparation method of described taro corn noodles, it comprises the following steps:
A gets the corn flour of ormal weight, and by 300 object sieve, fine powder is continued to employ;
B gets the fresh taro of ormal weight, cleans, boils, peeling;
C, by boiling after the taro after peeling dries, adds the cold water of ormal weight and the salt making beating of ormal weight, makes the granularity of slurry below 200 orders;
The taro accomplished fluently slurry is added the corn fine powder that sieves in dough mixing machine neutral plane by D;
The face that the corn of becoming reconciled and taro are starched by D, through calendering, slitting, dries, cuts off, measures, packs and be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310526850.0A CN103519070B (en) | 2013-10-30 | 2013-10-30 | A kind of taro corn noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310526850.0A CN103519070B (en) | 2013-10-30 | 2013-10-30 | A kind of taro corn noodles and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103519070A CN103519070A (en) | 2014-01-22 |
| CN103519070B true CN103519070B (en) | 2015-08-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310526850.0A Active CN103519070B (en) | 2013-10-30 | 2013-10-30 | A kind of taro corn noodles and preparation method thereof |
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| Country | Link |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104543863B (en) * | 2014-12-01 | 2018-02-27 | 安徽鑫乐源食品有限公司 | A kind of degassing method of high viscosity, high foam taro slurry food material |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228264A (en) * | 1999-01-13 | 1999-09-15 | 吴仕福 | Noodle made of coarse food grain and its preparing method |
| CN1446472A (en) * | 2002-03-22 | 2003-10-08 | 何泽林 | Corn noodles and its preparation method |
| CN1969666A (en) * | 2006-12-15 | 2007-05-30 | 杨梓棠 | Highland barley noodle |
| CN101061837A (en) * | 2006-04-28 | 2007-10-31 | 张少敏 | Method of producing health-care taro noodle |
| CN101536747A (en) * | 2008-10-31 | 2009-09-23 | 靳根强 | Preparation method of taro noodle |
| CN102488139A (en) * | 2011-12-16 | 2012-06-13 | 敦化市敖东食品开发有限责任公司 | Method for making corn noodle and method for making corn dough sheet |
| CN103141758A (en) * | 2011-12-06 | 2013-06-12 | 吴家旺 | Method for producing yam and corn fine dried noodles |
-
2013
- 2013-10-30 CN CN201310526850.0A patent/CN103519070B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1228264A (en) * | 1999-01-13 | 1999-09-15 | 吴仕福 | Noodle made of coarse food grain and its preparing method |
| CN1446472A (en) * | 2002-03-22 | 2003-10-08 | 何泽林 | Corn noodles and its preparation method |
| CN101061837A (en) * | 2006-04-28 | 2007-10-31 | 张少敏 | Method of producing health-care taro noodle |
| CN1969666A (en) * | 2006-12-15 | 2007-05-30 | 杨梓棠 | Highland barley noodle |
| CN101536747A (en) * | 2008-10-31 | 2009-09-23 | 靳根强 | Preparation method of taro noodle |
| CN103141758A (en) * | 2011-12-06 | 2013-06-12 | 吴家旺 | Method for producing yam and corn fine dried noodles |
| CN102488139A (en) * | 2011-12-16 | 2012-06-13 | 敦化市敖东食品开发有限责任公司 | Method for making corn noodle and method for making corn dough sheet |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103519070A (en) | 2014-01-22 |
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