CN103622083A - Kelp vermicelli and production method thereof - Google Patents
Kelp vermicelli and production method thereof Download PDFInfo
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- CN103622083A CN103622083A CN201310588304.XA CN201310588304A CN103622083A CN 103622083 A CN103622083 A CN 103622083A CN 201310588304 A CN201310588304 A CN 201310588304A CN 103622083 A CN103622083 A CN 103622083A
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- 239000010452 phosphate Substances 0.000 claims abstract description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 34
- 229920002472 Starch Polymers 0.000 claims description 29
- 235000019698 starch Nutrition 0.000 claims description 29
- 239000008107 starch Substances 0.000 claims description 29
- 244000268590 Euryale ferox Species 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 15
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- 238000000465 moulding Methods 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 2
- 238000010009 beating Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
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- 208000037259 Amyloid Plaque Diseases 0.000 description 1
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- 208000004880 Polyuria Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
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- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
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- 230000036528 appetite Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 230000002496 gastric effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 101150017120 sod gene Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Edible Seaweed (AREA)
Abstract
The invention relates to kelp vermicelli. The kelp vermicelli is characterized by being prepared by a process comprising the following steps: preparing kelp pulp: selecting fresh or salted or dried kelps as raw material, washing and immersing; then mixing the kelps with edible salt and water; putting a mixture into a heater and heating to 40-45 DEG C; adding an edible alkali and continuing to heat until the kelps become pasty; then cooling the kelps to 20-30 DEG C, pulping and grinding; immersing the kelps in an immersing solution at temperature of 15-25 DEG C for 30-60 minutes in advance; and carrying out ultrasonic treatment, wherein the immersing solution comprises following components in percentage by weight: 1.5%-2.5% of the edible salt, 1.0%-2.0% of sodium carbonate, 1.0%-2.0% of sodium bicarbonate, 0.2%-0.4% of composite phosphate and the balance being water. According to the invention, raw material resources are abundant; the process is reasonable and the production is simple, convenient and feasible; the cost is low and the operability is high; large-scale production is facilitated.
Description
Technical field
The present invention relates to a kind of manufacture craft of food, especially a kind of sea tangle vermicelli and manufacture method thereof.
Background technology
Sea-tangle is protokaryon plant, its nutritive value is very abundant, contain anti-ageing material diastase, SOD, esterase, lipase, the enzymes such as protease, contained a large amount of protease wherein, SOD etc. can eliminate the freckle being caused by human body " free radical ", the illness such as senile plaque expelling, contained abundance of food fiber can help digest, promote gastrointestinal peristalsis, the effect that has defaecation, have clearing heat and detoxicating, defaecation diuresis, toxin-expelling and face nourishing, blood lipid-reducing blood sugar-decreasing and antitumor action, it is a kind of best beauty treatment food and medicament dual-purpose plant, mostly traditional kelp food is take to eat raw with xerophagia as main at present, taste is single, cannot meet the edible demand of long term consumer.
Summary of the invention
In order to overcome deficiency of the prior art, the invention provides a kind of sea tangle vermicelli and manufacture method thereof.This sea tangle vermicelli is nutritious, delicious flavour, and color and luster is attractive in appearance, and even straight without pimple, transparent glossy, after poach, quality is pliable and tough, and mouthfeel is good.The preparation method raw material resources of this sea tangle vermicelli are abundant, and technique is reasonable, easy row simple for production, and cost is low, and strong operability is conducive to large-scale production.
The technical solution adopted for the present invention to solve the technical problems is: a kind of sea tangle vermicelli, the sea-tangle that it comprises starch and processing processing, the percentage by weight of described starch is 60-80%, the percentage by weight of the sea-tangle that described processing is processed is 20-40%, the preparation method of this sea tangle vermicelli, it is characterized in that the following technique of process:
It is raw material that fresh or salt marsh or drying sea-tangle is chosen in the preparation of a, kelp paste, after being cleaned, being soaked, mix with edible salt, water, insert while being heated to 40-45 ℃ in heater, add dietary alkali, continuing to heat makes sea-tangle be digested to pasty state, is then cooled to 20-30 ℃, making beating, levigate; Sea-tangle is soaked 30-60min in advance at 15-25 ℃ in soak, and carries out ultrasonic wave processing simultaneously, and each compositions in weight percentage of soak is respectively: edible salt 1.5-2.5%, sodium carbonate 1.0-2.0%, sodium acid carbonate 1.0-2.0%, composite phosphate 0.2-0.4%, surplus is water;
B, Gorgon euryale processed are stuck with paste and choose starch is major ingredient, weigh the 10-20% of this starch as starch, put it in Gorgon euryale container processed, add the 35-45 ℃ of warm water of 0.5-0.8 times of starch weight and the kelp paste of above-mentioned preparation, stir, then add remaining starch weight 7-8 boiling water doubly, and rapid stirring is to gelatinization completely;
C, close powder and carry to rub the Gorgon euryale of above-mentioned preparation to stick with paste to put into and rub powder container, add the remaining starch after Gorgon euryale processed, repeatedly carry and rub, form the powder ball that Gorgon euryale gelatinization is opened starch granules and is sticky, this powder ball requires smooth surface without pimple, tack-free, can free dirty one-tenth thread while having got;
D, the bubble of bleeding are carried the powder ball of rubbing and are inserted in air-extractor above-mentioned, take out the bubble in powder ball;
E, the moulding of leakage silk are put into Lou silk equipment by the powder ball after above-mentioned bleeding, and leak silk shaping;
F, boil kiering in the boiling water that powder gelatinization boils the shaping vermicelli of above-mentioned preparation in a subtle way, make its gelatinization;
G, cryostat take out the vermicelli of above-mentioned kiering gelatinization to spray cryostat with running water, reenter and in water cooling pond, soak cryostat;
H, condensation cut off the vermicelli after above-mentioned cryostat, the condensation of drying in the air of indoor the moon of putting into relative humidity after added and being 40-50%, and the condensation time is 10-15 hour;
I, freezing the vermicelli of above-mentioned condensation process are carried out to freezing processing;
J, thaw, loose wire takes the vermicelli of above-mentioned freezing processing whitely so to thaw, and in course of defrosting, it carried out to loose wire;
K, drying and moulding by the vermicelli after loose wire adopt mechanical drying or natural drying to water content be 10-15%, finished product.
The described edible salt that pretreatment sea-tangle adds in heater, dietary alkali, water, its addition is respectively sea-tangle weight: 15-25%, 2-10%, 200-400%.
The described freezing processing that condensation vermicelli are carried out, it is that the method for the progressively cooling that adopts is processed, and 5 ℃-0 ℃ of temperature--5 ℃ be that vermicelli are first carried out to precooling, and slow cooling then, until freeze.
Sea tangle vermicelli of the present invention fully combines the nutrition of starch and sea-tangle, does not add any food additives alum, nutritious, edible safety, and color and luster is emerald green attractive in appearance, tempting appetite, delicious flavour; The application of vacuum of its powder, has eliminated the bubble in powder, makes the vermicelli of making even straight without pimple, and transparent glossy, after poach, quality is pliable and tough, and mouthfeel is good; The present invention is base-material owing to adopting sea-tangle, contain the natural nutrient substances such as a large amount of amino acid, vitamin D, calcium, phosphorus, iron, zinc, selenium, superoxide dismutase, anthocyanidin, anti-ageing material diastase, esterase, lipase, protease, can be in order to supplement needed by human body 8 seed amino acids, to eliminate human body " free radical ", Constipation, skin senescence, failure of memory, cardiovascular and cerebrovascular disease.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment mono-
Choosing fresh sea-tangle is raw material, after it is fully cleaned, is soaked, takes sea-tangle 20kg, edible salt 3kg; water 40kg mixes; put into Cooling or heating jar agitating heating, when temperature is raised to 40 ℃, add dietary alkali 0.5kg, observe the heating infusion situation in Cooling or heating jar; after sea-tangle becomes pasty state; stop heating, begin to cool down, when cylinder temperature is down to 30 ℃; kelp paste is sent in colloid mill, be finely ground to the very kelp paste of thickness; Take farina 10kg as starch, put it in Gorgon euryale tank processed, add the warm water of 40 ℃ of 6kg, then add the kelp paste of preparation, open mixer and stir, starch granules is melted completely; Then by the boiling water of 595kg, the disposable interior also rapid stirring of Gorgon euryale basin processed of pouring into, until gelatinization completely.The Gorgon euryale making is stuck with paste to put into and rub powder tank, start powder mixing machine, add farina 85kg, repeatedly carry and rub, utilize Gorgon euryale gelatinization open starch granules and be sticky and form powder ball, when powder ball smooth surface is without pimple, tack-free, when temperature drops to 25 ℃, with hand, pick up a cooking starch material by its freely dirty one-tenth silk, if strand is slightly thinless, lower Flow Velocity is neither fast nor slow is best.The powder ball of rubbing is put into vacuum machine, takes out the bubble of powder ball the inside, make powder ball structure tightr, the bean vermicelli bar produced dry evener straight, without pimple, more transparent and glossy.Powder ball after bleeding is put into Lou silk equipment, leaks silk and is shaped; The shaping vermicelli of preparation are entered to kiering in 98 ℃ of micro-boiling water that boil, make its gelatinization; Pull out and use running water cryostat; dial in again cryostat in water cooling pond; then according to Len req, cut off; added indoor the moon of putting into relative humidity 40% condensation 14 hours of drying in the air again, warehouse-in carries out freezing processing, 5 ℃ of-0 ℃ of precoolings 1 hour; 0 ℃--0.5 ℃ keeps 1 hour;-0.5 ℃--1.5 ℃ keep 1 hour ,-1.5 ℃--and 3 ℃ keep 2 hours ,-3 ℃--and 5 ℃ keep 2 hours; Outbound is thawed naturally, when thawing, with have gentle hands, gently rubs, and the bean vermicelli of drafting is all scattered; After loose wire, adopt artificial mechanism dry, making the water content in bean vermicelli is 15%, finished product.
Embodiment bis-
Choosing drying sea-tangle is raw material, after it is fully cleaned, is soaked, sea-tangle 50kg, the edible salt lOkg, the water 200kg that take after immersion mix, and put into Cooling or heating jar agitating heating, when being raised to 45 ℃, temperature adds dietary alkali 5kg, observe the heating infusion situation in Cooling or heating jar, after sea-tangle becomes pasty state, stop heating, begin to cool down, when cylinder temperature is down to 20 ℃, kelp paste is sent in colloid mill, be finely ground to the very kelp paste of thickness; Take green starch 92.7kg as starch, put it in Gorgon euryale tank processed, add the warm water of 35 ℃ of 46.5kg, then add the kelp paste of preparation, open mixer and stir, starch granules is melted completely; Then by the boiling water of 2626.5kg, the disposable interior also rapid stirring of Gorgon euryale basin processed of pouring into, until gelatinization completely.The Gorgon euryale making is stuck with paste to put into and rub powder tank, start powder mixing machine, add green starch 523.3kg, repeatedly carry and rub, utilize Gorgon euryale gelatinization open starch granules and be sticky and form powder ball, when powder ball smooth surface is without pimple, tack-free, when temperature drops to 22 ℃, with hand, pick up a cooking starch material by its freely dirty one-tenth silk, if strand is slightly thinless, lower Flow Velocity is neither fast nor slow is best.The powder ball of rubbing is put into vacuum machine, takes out the bubble of powder ball the inside, make powder ball structure tightr, the bean vermicelli bar produced evener straight, without pimple, more transparent and glossy.Powder ball after bleeding is put into Lou silk equipment, leaks silk and is shaped; The shaping vermicelli of preparation are entered to kiering in 98 ℃ of micro-boiling water, make its gelatinization; Pull out and use running water cryostat, dial in again cryostat in water cooling pond, then according to Len req, cut off, added indoor the moon of putting into relative humidity 45% condensation 12 hours of drying in the air again, warehouse-in carries out freezing processing, 5 ℃ of-0 ℃ of precoolings 1.5 hours, 0 ℃--0.5 ℃ keeps 1 hour,-0.5 ℃--1.5 ℃ keep 1.5 hours ,-1.5 ℃--and 3 ℃ keep 1.5 hours ,-3 ℃--and 5 ℃ keep 2 hours; Outbound is thawed naturally, when thawing, with have gentle hands, gently rubs, and the bean vermicelli of drafting is all scattered.After loose wire, adopt natural dryingly, the water content that makes bean vermicelli is 12%, finished product.
Claims (3)
1. a sea tangle vermicelli, it comprises the sea-tangle that starch and processing are processed, and the percentage by weight of described starch is 60-80%, and the percentage by weight of the sea-tangle that described processing is processed is 20-40%, and the preparation method of this sea tangle vermicelli, is characterized in that, through following technique:
It is raw material that fresh or salt marsh or drying sea-tangle is chosen in the preparation of a, kelp paste, after being cleaned, being soaked, mix with edible salt, water, insert while being heated to 40-45 ℃ in heater, add dietary alkali, continuing to heat makes sea-tangle be digested to pasty state, is then cooled to 20-30 ℃, making beating, levigate; Sea-tangle is soaked 30-60min in advance at 15-25 ℃ in soak, and carries out ultrasonic wave processing simultaneously, and each compositions in weight percentage of soak is respectively: edible salt 1.5-2.5%, sodium carbonate 1.0-2.0%, sodium acid carbonate 1.0-2.0%, composite phosphate 0.2-0.4%, surplus is water;
B, Gorgon euryale processed are stuck with paste and choose starch is major ingredient, weigh the 10-20% of this starch as starch, put it in Gorgon euryale container processed, add the 35-45 ℃ of warm water of 0.5-0.8 times of starch weight and the kelp paste of above-mentioned preparation, stir, then add remaining starch weight 7-8 boiling water doubly, and rapid stirring is to gelatinization completely;
C, close powder and carry to rub the Gorgon euryale of above-mentioned preparation to stick with paste to put into and rub powder container, add the remaining starch after Gorgon euryale processed, repeatedly carry and rub, form the powder ball that Gorgon euryale gelatinization is opened starch granules and is sticky, this powder ball requires smooth surface without pimple, tack-free, can free dirty one-tenth thread while having got;
D, the bubble of bleeding are carried the powder ball of rubbing and are inserted in air-extractor above-mentioned, take out the bubble in powder ball;
E, the moulding of leakage silk are put into Lou silk equipment by the powder ball after above-mentioned bleeding, and leak silk shaping;
F, boil kiering in the boiling water that powder gelatinization boils the shaping vermicelli of above-mentioned preparation in a subtle way, make its gelatinization;
G, cryostat take out the vermicelli of above-mentioned kiering gelatinization to spray cryostat with running water, reenter and in water cooling pond, soak cryostat;
H, condensation cut off the vermicelli after above-mentioned cryostat, the condensation of drying in the air of indoor the moon of putting into relative humidity after added and being 40-50%, and the condensation time is 10-15 hour;
I, freezing the vermicelli of above-mentioned condensation process are carried out to freezing processing;
J, thaw, loose wire takes the vermicelli of above-mentioned freezing processing whitely so to thaw, and in course of defrosting, it carried out to loose wire;
K, drying and moulding by the vermicelli after loose wire adopt mechanical drying or natural drying to water content be 10-15%, finished product.
2. a kind of sea tangle vermicelli according to claim 1, is characterized in that: the described edible salt that pretreatment sea-tangle adds in heater, dietary alkali, water, its addition is respectively sea-tangle weight: 15-25%, 2-10%, 200-400%.
3. a kind of sea tangle vermicelli according to claim 1 and 2, is characterized in that: the described freezing processing that condensation vermicelli are carried out, and it is that the method for the progressively cooling that adopts is processed, 5 ℃-0 ℃ of temperature--5 ℃, be that vermicelli are first carried out to precooling, slow cooling then, until freeze.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187500A (en) * | 2014-08-15 | 2014-12-10 | 内蒙古农业大学 | Alum-free potato type starch vermicelli and preparation method thereof |
| CN104351809A (en) * | 2014-12-03 | 2015-02-18 | 秦怀跃 | Preparation method of seaweed protein soup |
| CN105285941A (en) * | 2015-09-17 | 2016-02-03 | 河北香道食品有限公司 | Processing technology of convenient potato noodles |
| CN105433301A (en) * | 2015-12-08 | 2016-03-30 | 大连工业大学 | Method for softening kelp |
| CN106036797A (en) * | 2016-06-15 | 2016-10-26 | 曾坤亮 | Orange-flavored vermicelli |
| CN106993756A (en) * | 2017-04-07 | 2017-08-01 | 桂平市三寻记食品有限公司 | A kind of processing method of fast food Luo Xiu ground rice |
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2013
- 2013-11-21 CN CN201310588304.XA patent/CN103622083A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187500A (en) * | 2014-08-15 | 2014-12-10 | 内蒙古农业大学 | Alum-free potato type starch vermicelli and preparation method thereof |
| CN104351809A (en) * | 2014-12-03 | 2015-02-18 | 秦怀跃 | Preparation method of seaweed protein soup |
| CN105285941A (en) * | 2015-09-17 | 2016-02-03 | 河北香道食品有限公司 | Processing technology of convenient potato noodles |
| CN105433301A (en) * | 2015-12-08 | 2016-03-30 | 大连工业大学 | Method for softening kelp |
| CN106036797A (en) * | 2016-06-15 | 2016-10-26 | 曾坤亮 | Orange-flavored vermicelli |
| CN106993756A (en) * | 2017-04-07 | 2017-08-01 | 桂平市三寻记食品有限公司 | A kind of processing method of fast food Luo Xiu ground rice |
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Application publication date: 20140312 |