CN103734580A - Production technology of sweet potato vermicelli - Google Patents
Production technology of sweet potato vermicelli Download PDFInfo
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- CN103734580A CN103734580A CN201310729786.6A CN201310729786A CN103734580A CN 103734580 A CN103734580 A CN 103734580A CN 201310729786 A CN201310729786 A CN 201310729786A CN 103734580 A CN103734580 A CN 103734580A
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- sweet potato
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 38
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 32
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 32
- 238000005516 engineering process Methods 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 9
- 244000268590 Euryale ferox Species 0.000 claims description 22
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 10
- 235000015067 sauces Nutrition 0.000 abstract 6
- 239000000047 product Substances 0.000 description 12
- 230000000694 effects Effects 0.000 description 5
- 235000021393 food security Nutrition 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000011218 segmentation Effects 0.000 description 2
- 239000011265 semifinished product Substances 0.000 description 2
- 238000011144 upstream manufacturing Methods 0.000 description 2
- 239000004072 C09CA03 - Valsartan Substances 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000010375 Talinum crassifolium Species 0.000 description 1
- 235000015055 Talinum crassifolium Nutrition 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- SJSNUMAYCRRIOM-QFIPXVFZSA-N valsartan Chemical compound C1=CC(CN(C(=O)CCCC)[C@@H](C(C)C)C(O)=O)=CC=C1C1=CC=CC=C1C1=NN=N[N]1 SJSNUMAYCRRIOM-QFIPXVFZSA-N 0.000 description 1
- 229960004699 valsartan Drugs 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
- 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
- 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
Abstract
The invention relates to a production technology of sweet potato vermicelli, which comprises the processes of starchy sauce preparation, dough preparation, vermicelli preparation, cooling and drying, wherein the processes of starchy sauce preparation and dough preparation comprise the following steps: 1) starchy sauce preparation: pouring a fixed quantity of starch into a starchy sauce jar, adding 35-45 DEG C warm water of which the weight is 1.5-2 times the weight of the starch, and stirring uniformly; and adding 94-97 DEG C hot water of which the weigh is 4.5-5.5 times the weight of the starch in weight, stirring uniformly into a paste, and cooling to 68-70 DEG C; and 2) dough preparation: based on 100kg of starch with over 99% of fineness, adding 20-24kg of prepared starchy sauce paste and 52-55kg of 35-45 DEG C warm water, and stirring for 10-12 minutes while ensuring that the temperature in dough preparation is 40-45 DEG C; and pouring the prepared dough into a vacuum machine, and performing vacuumizing treatment through a vacuumizing machine to finish the dough preparation process. In the production technology of sweet potato vermicelli provided by the invention, no additive is added in the starchy sauce preparation process, the color and internal quality of the vermicelli are guaranteed, and the mouthfeel and toughness of the vermicelli are increased by the vacuumizing treatment.
Description
Technical field
The present invention relates to a kind of vermicelli production technology, especially relate to a kind of sweet potato vermicelli production technology.
Background technology
Ipomoea batatas contains multiple nutritional components, is commonly called as " Talinum crassifolium ", often edible, has the effect of body-building and diseases prevention.The left Valsartan of < < Compendium of Materia Medica > > is offered record, and Ipomoea batatas has the effect of " qi-restoratives is weary, beneficial strength, strengthening the spleen and stomach, strong kidney yin ", makes people's " long-lived few disease ".Modern medicine also proves, Ipomoea batatas has the disease-resistant effect of anti-cancer.Therefore, Ipomoea batatas based food has become the common delicacies of common people's dining table at present.Because the protein content of Ipomoea batatas is high, can make up the nutritional deficiency in rice fine flour, therefore often eat and can improve human body to the mesotrophic utilization rate of staple food.
Current Ipomoea batatas product has potato dry, French fries, bean-noodle etc.And sweet potato vermicelli traditional dish good merchantable brand of huge numbers of families especially.And current bean vermicelli production technology, owing to lacking relevant criterion and mandatory requirement, there is diverse ways in different manufacturers.The product quality of producing is uneven.
Raising gradually along with consumers living, consumer is more and more higher to the requirement of food security, traditional production process, because food hygiene quality reason is eliminated by market gradually, therefore be necessary vermicelli manufacture craft to be just further improved perfect, to improve mouthfeel and the toughness of product.
Summary of the invention
The present invention proposes a kind of sweet potato vermicelli production technology, perfect by the improvement to original process, improved the quality of sweet potato vermicelli, increased mouthfeel and the toughness of vermicelli.
To achieve these goals, the technical solution adopted in the present invention is:
A sweet potato vermicelli production technology, comprises Gorgon euryale processed, face processed, and throwing, cooling, drying course, the process of Gorgon euryale processed, face processed wherein, performing step is as follows:
1) Gorgon euryale processed
Pour quantitative starch into Gorgon euryale cylinder, then add the warm water of described starch weight 1.5-2 35-45 degree doubly, stir, after stirring, add described starch weight 4.5-5.5 temperature doubly at the hot water of 94-97 degree, stir into even pasty state, be then cooled between 68 ° of C-70 ° of C;
2) face processed
Adopt more than 99.9% starch of fineness in 100kg, add the Gorgon euryale preparing to stick with paste 20-24kg, the warm water 52-55kg of 35-45 degree, stir 10-12 minute, and the temperature that guarantees face processed is between 40-45 degree; Then, the face making is poured in vacuum machine, by vacuator, is found time, and control vacuum-below 0.09Mpa, complete face process processed.
Described sweet potato vermicelli production technology, the process of throwing: the dough after finding time enters Lou silk machine, and the water temperature of control digester can be leaked silk more than remaining on 97 degree; Cooling process: vermicelli from digester by foraminous conveyer be delivered in cooler bin, carry out cooling, vermicelli chilling temperature in water tank is controlled between 25 ° of C-30 ° of C, the time of staying, at 25-35 between second, this process can effectively prevent the drafting of vermicelli, increased toughness and the brightness of vermicelli.
Described sweet potato vermicelli production technology, comprises freezing process, vermicelli in cooler bin out, by conveyer belt, deliver to cutting machine, disconnect, then before warehouse-in, carry out freezing processing, described refrigerating process divides 4 stages to carry out cooling to vermicelli:
A: before vermicelli enter freezer, will have corresponding temperature in freezer, Ku Wen more than C, if the envelope storehouse time surpasses 10 hours, need, to lowering the temperature after vermicelli watering, should guarantee at 6-8 hour from sealing storehouse to a 0 ° C control time at 5 ° again;
B: are control stages from 0 ° of C to-2 ° of C, need time 3-5 hour, need guarantee that in this stage vermicelli outside has thin ice;
C:-2 ° of C freezes the stage to vermicelli slowly to-6 ° of C, and the time rested between 7-8 hour, guarantees that vermicelli inside ice clothing puts on, for quick-frozen creates conditions;
D:-6 ° of C, to-15 ° of quick-frozen phases that C is vermicelli, can guarantee that the moisture of vermicelli inside is all by quick-frozen Cheng Bing.
Described sweet potato vermicelli production technology, comprises the process of Xie Bing: freezing vermicelli, before oven dry, first carry out vermicelli ice, and Xie Bing pond water temperature is controlled between 17-25 ° of C, time of staying 8-10 minute.
Described sweet potato vermicelli production technology, the process of oven dry, comprises that step is as follows:
1) dry a Room: the air pressure of drying chamber is controlled between 0.1-0.2Mpa, and temperature is controlled at 35-40 ° of C, and humidity is controlled at 40-60%, then opens fan, starts air-introduced machine hydrofuge;
2) vermicelli carry out after half in a Room, open two indoor steam valves, Steam pressure control is at 0.2-0.4Mpa, and temperature is controlled at 40-50 ° of C, and humidity is at 35-45%, the unlatching number of fan is along with the upstream end of vermicelli starts to start, air-introduced machine carries out reasonable opening and closing according to the demonstration of humidity, and when vermicelli enter three Room from two Room, starting-up method is the same, but temperature is controlled at 30-40 ° of C, humidity 35-50%, humidity, as surpassed 50%, is opened air-introduced machine and is carried out hydrofuge.
The semi-finished product vermicelli out from three Room, pluck bar in time, bundling, and the deposit position that is transported to appointment is packed.Stoving process both guaranteed health and the food security of product, solved again the link that traditional operation method is subject to weather effect, reduced production cost, ensured the source of goods in market.
Invention beneficial effect:
1, sweet potato vermicelli production technology of the present invention, has adopted the processed Gorgon euryale process different with traditional handicraft, has guaranteed the color and luster of vermicelli and inherent quality.Gorgon euryale processed is the first working procedure that vermicelli are made, and the life of Gorgon euryale is ripe, temperature, rare thick, and direct relation the color and luster of vermicelli and inherent quality.The Gorgon euryale process processed of vermicelli production technology of the present invention is different with traditional handicraft, and vermicelli color and luster and the quality produced are all better than traditional handicraft.
2, sweet potato vermicelli production technology of the present invention, face process processed has increased the operation of finding time, and has increased mouthfeel and the toughness of vermicelli, and traditional production technology this workshop section not at all.Cooling process can be effective, prevents the drafting of vermicelli, increased toughness and the brightness of vermicelli.
3, sweet potato vermicelli production technology of the present invention, has adopted ice maker refrigeration, according to different time sections, carries out subregion, and segmentation is freezing, has avoided the hygienic issues of the product that manual operation causes, has guaranteed product quality.Vermicelli enter operation in early stage before freezer and have solved conventional method product and occur hoary hair's problem, and can effectively reduce the power consumption in later stage.Separate ice operating procedure and can not make vermicelli produce bubble and disconnected bar, separate ice thorough, can not affect product brightness.
4, sweet potato vermicelli production technology of the present invention, the stoving process of employing has changed traditional method of operating, has guaranteed health and the food security of product, can solve again the link by day Influence of production, has reduced production cost, has ensured the source of goods in market.
The specific embodiment
Below by the specific embodiment, technical scheme of the present invention is described in further detail.
Embodiment 1
Sweet potato vermicelli production technology of the present invention, comprises Gorgon euryale processed, face processed, and throwing, cooling, drying course, the process of Gorgon euryale processed, face processed wherein, performing step is as follows:
1) Gorgon euryale processed: pour quantitative starch into Gorgon euryale cylinder, then the warm water that adds described starch weight 1.5-2 35-45 degree doubly, stir, after stirring, add described starch weight 4.5-5.5 temperature doubly at the hot water of 94-97 degree, stir into even pasty state, be then cooled between 68 ° of C-70 ° of C;
2) face processed: adopt more than 99.9% starch of fineness in 100kg, add the Gorgon euryale preparing to stick with paste 20-24kg, the warm water 52-55kg of 35-45 degree, stir 10-12 minute, and the temperature that guarantees face processed is between 40-45 degree; Then, the face making is poured in vacuum machine, by vacuator, is found time, and control vacuum-below 0.09Mpa, complete face process processed.
Gorgon euryale processed is the first working procedure that vermicelli are made, and the life of Gorgon euryale is ripe, temperature, rare thick, the color and luster of these vermicelli of direct relation and inherent quality, and therefore Gorgon euryale processed must require to carry out in accordance with regulations.And traditional production technology is not considered corresponding technical parameter.Vermicelli manufacture craft of the present invention, this program does not add any additive, and traditional handicraft generally adds the alum of 500g-600g.
The face making is poured in vacuum machine, by vacuator, vacuumized processing, this process has increased mouthfeel and the toughness of vermicelli, and traditional production technology this operation not at all.
Embodiment 2
The sweet potato vermicelli production technology of the present embodiment, the difference of itself and embodiment 1 is: after vermicelli throwing, comprise the process that vermicelli are cooling.
Dough after finding time enters Lou silk machine, and the water temperature of control digester is leaked silk more than remaining on 97 degree; Then to vermicelli, carry out cooling: by vermicelli from digester by foraminous conveyer be delivered in cooler bin, carry out cooling, vermicelli chilling temperature in water tank is controlled between 25 ° of C-30 ° of C, the time of staying is at 25-35 between second, this process can effectively prevent the drafting of vermicelli, increases toughness and the brightness of vermicelli.
Embodiment 3
The sweet potato vermicelli production technology of the present embodiment, different from embodiment 1 or embodiment 2 is, subsequent treatment comprises freezing process, vermicelli in cooler bin out, by conveyer belt, deliver to cutting machine, disconnect, then before warehouse-in, carry out freezing processing, described refrigerating process divides 4 stages to carry out cooling to vermicelli:
A: before vermicelli enter freezer, will have corresponding temperature in freezer, Ku Wen more than C, if the envelope storehouse time surpasses 10 hours, should then lower the temperature in time to vermicelli watering at 5 ° again, should guarantee at 6-8 hour from sealing storehouse to a 0 ° C control time; Can not arbitrarily increase and the shortening time, too shortly easily occur hoary hair, long increase power consumption;
B: from 0 ° of C to-2 ° of C, are control stages, need time 3-5 hour, simultaneously will according to season and vermicelli quantity number, grasp flexibly, in this stage, to guarantee that vermicelli outside has thin ice;
C:-2 ° of C is that vermicelli freeze the stage slowly to-6 ° of C, and the time rested between 7-8 hour, guarantees that the inner ice clothing of vermicelli puts on, for quick-frozen creates conditions;
D:-6 ° of C is to-15 ° of quick-frozen phases that C is vermicelli, and this stage is not subject to time restriction, and The faster the better, guarantees that the moisture of vermicelli inside is all frozen into ice.
Traditional handicraft major part is all by artificial, easily to product, has brought quality problems, has affected again the health of product simultaneously, the warehouse-in of vermicelli production method of the present invention, freezing process, according to different time sections, carry out subregion, segmentation is carried out freezing, whether has guaranteed health.
Embodiment 4
The sweet potato vermicelli production technology of the present embodiment, is with the difference of embodiment 3, and freezing vermicelli, before entering oven dry, must be changed ice and process.At Xie Bingchi, water temperature should be controlled between 17-25 ° of C, time of staying 8-10 minute, water temperature over-high, overstand, can make vermicelli produce bubble and disconnected bar, affects brightness, water temperature is too low and the time of staying is too short, can cause Xie Bing not thorough, produces bubble in drying room.The step of separating ice post-drying is as follows:
1) dry a Room: the air pressure of drying chamber is controlled between 0.1-0.2Mpa, and temperature is controlled at 35-40 ° of C, and humidity is controlled at 40-60%, then opens fan, starts air-introduced machine hydrofuge;
2) vermicelli carry out after half in a Room, open two indoor steam valves, Steam pressure control is at 0.2-0.4Mpa, and temperature is controlled at 40-50 ° of C, and humidity is at 35-45%, the unlatching number of fan is along with the upstream end of vermicelli starts to start, air-introduced machine carries out reasonable opening and closing according to the demonstration of humidity, and when vermicelli enter three Room from two Room, starting-up method is the same, but temperature is controlled at 30-40 ° of C, humidity 35-50%, humidity, as surpassed 50%, is opened air-introduced machine and is carried out hydrofuge.
The semi-finished product vermicelli out from three Room, pluck bar in time, bundling, and the deposit position that is transported to appointment is packed.
Stoving process both guaranteed health and the food security of product, solved again the link that traditional operation method is subject to weather effect, reduced production cost, ensured the source of goods in market.
Claims (5)
1. a sweet potato vermicelli production technology, comprises Gorgon euryale processed, face processed, and throwing, cooling, drying course, is characterized in that, the process of Gorgon euryale processed, face processed, performing step is as follows:
1) Gorgon euryale processed
Pour quantitative starch into Gorgon euryale cylinder, then add the warm water of described starch weight 1.5-2 35-45 degree doubly, stir, after stirring, add described starch weight 4.5-5.5 temperature doubly at the hot water of 94-97 degree, stir into even pasty state, be then cooled between 68 ° of C-70 ° of C;
2) face processed
Adopt more than 99% starch of fineness in 100kg, add the Gorgon euryale preparing to stick with paste 20-24kg, the warm water 52-55kg of 35-45 degree, stir 10-12 minute, and the temperature that guarantees face processed is between 40-45 degree; Then, the face making is poured in vacuum machine, by vacuator, is found time, and control vacuum-below 0.09Mpa, complete face process processed.
2. sweet potato vermicelli production technology according to claim 1, is characterized in that:
The process of throwing: the dough after finding time enters Lou silk machine, and the water temperature of control digester can be leaked silk more than remaining on 97 degree;
Cooling process: vermicelli from digester by foraminous conveyer be delivered in cooler bin, carry out cooling, vermicelli chilling temperature in water tank is controlled between 25 ° of C-30 ° of C, the time of staying, at 25-35 between second, this process can prevent the drafting of vermicelli, increased toughness and the brightness of vermicelli.
3. sweet potato vermicelli production technology according to claim 2, is characterized in that: comprise freezing process, vermicelli in cooler bin out, by conveyer belt, deliver to cutting machine, disconnect, then before warehouse-in, carry out freezing processing, described refrigerating process divides 4 stages to carry out cooling to vermicelli:
A: before vermicelli enter freezer, will have corresponding temperature in freezer, Ku Wen more than C, if the envelope storehouse time surpasses 10 hours, need, to lowering the temperature after vermicelli watering, should guarantee at 6-8 hour from sealing storehouse to a 0 ° C control time at 5 ° again;
B: be the control stage from 0 ° of C--2 ° C, controlling cooling time is 3-5 hour;
C:-2 ° of C is that vermicelli freeze the stage slowly to-6 ° of C, and cooling time rests in 7-8 hour;
D:-6 ° of C be to-15 ° of quick-frozen phases that C is vermicelli, with the moisture that guarantees vermicelli inside all by quick-frozen Cheng Bing.
4. sweet potato vermicelli production technology according to claim 3, is characterized in that: the process that comprises Xie Bing: freezing vermicelli, before oven dry, first carry out vermicelli ice, and Xie Bing pond water temperature is controlled between 17-25 ° of C, time of staying 8-10 minute.
5. according to the sweet potato vermicelli production technology described in claim 1-4 any one, it is characterized in that: the process of oven dry, comprises that step is as follows:
1) dry a Room: the air pressure of drying chamber is controlled between 0.1-0.2Mpa, and temperature is controlled at 35-40 ° of C, and humidity is controlled at 40-60%;
2) in the process that vermicelli are dried in a Room, open two indoor steam valves, control steam pressure at 0.2-0.4Mpa, temperature is controlled at 40-50 ° of C, and humidity is controlled at 35-45%, carries out two Room oven dry;
3) when vermicelli enter three Room and dry from two Room, method of operating is the same, and three Room bake out temperatures are controlled at 30-40 ° of C, and humidity is controlled at 35-50%, as humidity surpasses 50%, opens air-introduced machine hydrofuge.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585578A (en) * | 2014-12-31 | 2015-05-06 | 贵州神康原生态食品有限公司 | Chewy nutritional bean vermicelli |
| CN104738382A (en) * | 2015-02-27 | 2015-07-01 | 河北中薯食品有限公司 | Preparation method for alum-free vermicelli |
| CN105831715A (en) * | 2016-03-28 | 2016-08-10 | 界首市绿源高效农业开发有限公司 | Full-automatic circulating water vermicelli production technology |
| CN107198223A (en) * | 2017-06-23 | 2017-09-26 | 肥西县金桥红薯专业合作社 | A kind of preparation method of the no added sweet potato noodles of high-quality |
| CN107212372A (en) * | 2017-07-17 | 2017-09-29 | 肥西县金桥红薯专业合作社 | A kind of preparation method of low strip-breaking rate sweet potato vermicelli |
| CN108902920A (en) * | 2018-07-19 | 2018-11-30 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of powder leakage type fresh-keeping powder and preparation method thereof |
| CN109007550A (en) * | 2017-06-12 | 2018-12-18 | 姚光辉 | A kind of production technology of potato food |
| CN113100432A (en) * | 2021-05-21 | 2021-07-13 | 湖北中坪葛业开发有限公司 | Sweet potato vermicelli and preparation method thereof |
| CN115191594A (en) * | 2022-06-29 | 2022-10-18 | 西南大学 | Processing method for improving quality of dry vermicelli |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585578A (en) * | 2014-12-31 | 2015-05-06 | 贵州神康原生态食品有限公司 | Chewy nutritional bean vermicelli |
| CN104738382A (en) * | 2015-02-27 | 2015-07-01 | 河北中薯食品有限公司 | Preparation method for alum-free vermicelli |
| CN105831715A (en) * | 2016-03-28 | 2016-08-10 | 界首市绿源高效农业开发有限公司 | Full-automatic circulating water vermicelli production technology |
| CN109007550A (en) * | 2017-06-12 | 2018-12-18 | 姚光辉 | A kind of production technology of potato food |
| CN107198223A (en) * | 2017-06-23 | 2017-09-26 | 肥西县金桥红薯专业合作社 | A kind of preparation method of the no added sweet potato noodles of high-quality |
| CN107212372A (en) * | 2017-07-17 | 2017-09-29 | 肥西县金桥红薯专业合作社 | A kind of preparation method of low strip-breaking rate sweet potato vermicelli |
| CN108902920A (en) * | 2018-07-19 | 2018-11-30 | 四川省丹丹郫县豆瓣集团股份有限公司 | A kind of powder leakage type fresh-keeping powder and preparation method thereof |
| CN113100432A (en) * | 2021-05-21 | 2021-07-13 | 湖北中坪葛业开发有限公司 | Sweet potato vermicelli and preparation method thereof |
| CN115191594A (en) * | 2022-06-29 | 2022-10-18 | 西南大学 | Processing method for improving quality of dry vermicelli |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103734580B (en) | 2015-12-30 |
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Effective date of registration: 20220111 Address after: 477150 No. 001, Zhoukou national agricultural science and Technology Park, Jizhong Town, Dancheng County, Zhoukou City, Henan Province Patentee after: Henan xintianyu Food Co.,Ltd. Address before: 477150 Henan Tianyu Potato Industry Co., Ltd Patentee before: HENAN TIANYU POTATO INDUSTRY Co.,Ltd. |