CN103918976A - Pure-natural low-temperature baking-cooked millet flour and preparation method thereof - Google Patents
Pure-natural low-temperature baking-cooked millet flour and preparation method thereof Download PDFInfo
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- CN103918976A CN103918976A CN201310008432.2A CN201310008432A CN103918976A CN 103918976 A CN103918976 A CN 103918976A CN 201310008432 A CN201310008432 A CN 201310008432A CN 103918976 A CN103918976 A CN 103918976A
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- millet
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- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 109
- 235000019713 millet Nutrition 0.000 title claims abstract description 109
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013312 flour Nutrition 0.000 title abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000002245 particle Substances 0.000 claims abstract description 7
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 235000013361 beverage Nutrition 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 102000004190 Enzymes Human genes 0.000 claims abstract description 3
- 108090000790 Enzymes Proteins 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 35
- 238000013035 low temperature curing Methods 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 235000016709 nutrition Nutrition 0.000 claims description 13
- 238000001723 curing Methods 0.000 claims description 11
- 230000035764 nutrition Effects 0.000 claims description 11
- 238000012545 processing Methods 0.000 claims description 9
- 238000010298 pulverizing process Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000009826 distribution Methods 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 4
- 230000002779 inactivation Effects 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000006866 deterioration Effects 0.000 claims description 2
- 235000012631 food intake Nutrition 0.000 claims description 2
- 238000002372 labelling Methods 0.000 claims description 2
- 230000002366 lipolytic effect Effects 0.000 claims description 2
- 235000012054 meals Nutrition 0.000 claims description 2
- 235000011844 whole wheat flour Nutrition 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 3
- 239000003205 fragrance Substances 0.000 abstract 2
- 230000035622 drinking Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000021395 porridge Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
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- 238000004140 cleaning Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 201000006549 dyspepsia Diseases 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000002417 nutraceutical Substances 0.000 description 2
- 235000021436 nutraceutical agent Nutrition 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000005498 Setaria italica Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- -1 calcareous Substances 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000002252 panizo Nutrition 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 235000020985 whole grains Nutrition 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a pure-natural low-temperature baking-cooked millet flour and a preparation method thereof. The cooked millet flour prepared through the preparation method can keep original fragrance of millet, is low in moisture content, is sterilized thoroughly, is long in shelf life, and is a pure-natural green health food without any additive. The method includes steps of removing impurities from the millet, washing the millet, cooking the millet into cooked millet through a low-temperature baking device, sterilizing the cooked millet, grinding the sterilized cooked millet into cooked millet flour through a grinding machine and packaging the cooked millet flour in bags as required. The cooked millet flour processed through the method keeps nutrients and the original fragrance of the millet. An enzyme in fat in the millet is passivated by baking the millet so that the nutrients in the cooked millet flour are kept and the nutrients are free from losing. Particles of the cooked millet flour are fine and smooth and the cooked millet flour is better in rehydration property, can be infused directly into a whole millet juice with boiled water for drinking and can be used as an ingredient in porridge, rice, food, beverage and the like.
Description
Technical field
The present invention relates to a kind of food, especially a kind of ripe millet powder that does not contain the pure natural of any additive manufacturing by low temperature baking device.
Background technology
Millet claims again maize, millet, grain paddy.Millet taste is sweet, salty, cool in nature, and the sweet look Huang of taste enters taste warp, taste salty flavor entering the kidney warp.Its effect: invigorating the spleen and in, diseases such as controlling indigestion, have loose bowels, limbs are weak.Grow stomach-Yin clearind deficient heat, controlling stomach-Yin deficiency has thirsty energy drink, the gluttony of heat, and diabete.Kidney-nourishing is slept peacefully, and controls the dripping grade not to the utmost of the damp and hot urine causing of kidney disease; Old millet bitter cold, has the only effect of dysentery, solution polydipsia.
Millet has been preserved many vitamin, inorganic salts, vitamin B1, irony, protein, compound vitamin B, calcareous, potassium, fiber etc.The many women of north of China are after fertility, all useful millet is taken good care of the tradition of health with brown sugar, the millet nutritive value of cooking gruel is abundant, there is the laudatory title of " generation ginseng soup ", millet has the indigestion of preventing and treating, prevents effect of general stomach, vomiting, nourishing yin and nourishing blood, can make the physique of puerpera's cold of insufficiency type be taken good care of, help them to regain one's strength.Cook congee with millet, before sleeping, take, easily make people go to sleep peacefully.Do the edible qi-restoratives that can whet the appetite of congee; Can also be hypotensive, prevent and treat indigestion, the brain tonic of enriching blood, the effect such as sleep peacefully.Millet enriching yin, is alkaline cereal, and health has aches or the uncomfortable person of hydrochloric acid in gastric juice also can usually eat; Millet is cooked congee or cooked rice food more, also can cook the wheaten food such as cake, cake by abrasive dust.
In recent years, millet enjoys again favor, and become a kind of health food of hot topic, but millet converted products is mainly millet at present, the millet of consuming on market mostly is particle millet, and the millet powder of powdery mostly is the food such as cake, cake, and on market, existing millet, millet powder are all raw, eat and also need shortening reprocessing to eat, eat just cumbersome.
Summary of the invention
Order of the present invention is to be to overcome the deficiencies in the prior art, and a kind of novel millet powder production technology is provided, and millet powder good palatability is nutritious, can meet every food hygienic standard.Novel millet powder be a kind of manufacture by low temperature baking device not containing the ripe millet powder of any additive, can keep the former perfume (or spice) of millet, moisture is low, the thorough long shelf-life of sterilization, instant edible.Millet is all selected from original producton location, tens procedures such as process screening, impurity elimination, cleaning, low temperature cure, sterilization, pulverizing grinding, packaging, the ripe millet powder grinding to form through pulverizing machine retains German millet nutrition completely, particle exquisiteness, rehydration are better, curative effect can significantly improve infiltration rate, can directly reconstitute into millet juice with boiling water and drink.Ripe millet powder also can be according to personal like, adds the food consumption such as appropriate honey, milk, congee, fresh instant, and mouthfeel is good.Also can use as the batching of food, beverage, health products, adding the food after the ripe millet powder that low temperature cures is a kind of fine nutraceutical.
The low temperature of millet cures shortening processing: the low temperature technology of curing is that the heat of utilizing coal, electricity, burning gases, solar energy, steam, microwave etc. to produce is thermal source, pyrotoxin will remain on the temperature of constant temperature by radiator in container, temperature control scope is between 50 DEG C ~ 300 DEG C, the precision of temperature, by the determine precision of temperature control table, relies on vacuum principle to process baking material.Low temperature cures and refers to that low temperature baking device is curing the rhythm of making processing to raw material, the firepower using, in the dehydration phase of curing Raw, cure the rhythm that each valency section is used according to speciality, the water content etc. of raw material and the person's of curing understanding, because the different rhythm (control of intensification rhythm, firepower, exhaust) that cures has different effects, also can say fast stir-fry and slow stir-fry, because the very fast stir-fry of temperature is lower, the length of also drawing on the time is a little, and it can be that food is slowly ripe more abundant that low temperature cures.Under the state of vacuum, the moisture of millet is dried and is about 2～6%, and mouthfeel is more crisp, rehydration is better, is the technical skill that the prototype structure of millet shortening presents naturally, and locking keeps nutritional labeling and the original local flavor of millet.Because containing fat in millet, for preventing producing lipolytic enzyme in following process, make fat rancidity, quality deterioration, is exactly to utilize curing that low temperature cures to make enzymatic inactivation now, so just can pin nutrition, does not cause nutrition leak.
The preparation method that a kind of pure natural low temperature cures ripe millet powder comprises:
1, after selected shelling, free from insect pests, without going rotten, never degenerate, pure millet is raw material, cleans the impurity of removing millet surface.
2, the millet cleaning up is processed as to low temperature with baking device making and cures the ripe millet that shortening is good.
3, by disinfection equipment, ripe millet is carried out to sterilization processing.
4, the ripe millet curing is ground to form to the ripe millet powder by particle requirement fineness by pulverizing machine, also can pulverize the ripe millet powder that grinds to form particle ultra micro fineness by micronizer.
5, by pulverizing after ground ripe millet powder bag distribution packaging, can directly eat, sell.
Tool of the present invention has the following advantages:
1, the present invention be low temperature cure process technology make pure natural low temperature cure ripe ripe millet powder, millet through screening, impurity elimination, cleaning, low temperature cure, the millet flour of the tens procedure mades such as sterilization, pulverizing grinding, packaging is to cure ripe pure natural millet powder through low temperature, can keep the former perfume (or spice) of millet, the fat containing in millet cures and makes enzymatic inactivation through low temperature, pin nutrition and do not cause nutrition leak, its moisture is low, the thorough long shelf-life of sterilization, does not contain the fully natural green health food of any additive.
The present invention is that low temperature cures the pure natural low temperature that process technology makes and cures the nutrition that ripe ripe millet powder retains millet completely: (1), because pure natural low temperature to cure millet powder be the shortening millet powder product that low temperature cures, its particle exquisiteness, rehydration are better, drink so can directly reconstitute into millet juice with boiling water, can significantly improve the trap of nutrition.(2), pure natural low temperature cures ripe ripe millet powder to be added in the inside such as appropriate honey, milk, congee, beverage, congee meal according to personal like edible, fresh instant, mouthfeel is good, food therapy effect is good.(3), the pure natural low temperature millet powder of curing is as food ingredient, as the batching product of beverage, food, candy, milk, flavouring, electuary etc., is a kind of fine nutraceutical after the ripe millet powder that adds low temperature to cure.
3, the deep processing of agricultural byproducts has now improved the added value of agricultural product, has met the allegro consumption demand of modern society, has solved edible consuming time, the effort of coarse cereals traditional-family culinary art, has simplified edible manufacturing process.
Detailed description of the invention
Embodiment: the preparation method that a kind of pure natural low temperature cures ripe millet powder comprises as follows:
(1), selected free from insect pests, without going rotten, never degenerate, pure millet is raw material.
(2), whole grain millet after washed is cured and is processed as low temperature and cures the ripe millet that shortening is good with the making of low temperature baking device, the temperature setting in curer is set to 110 DEG C of left and right, and the time of curing is 30 minutes.
(3), by disinfection equipment, ripe millet is carried out to sterilization processing.
(4), the ripe millet after sterilization processing is pulverized by micronizer to grind to form granularity be the ripe millet powder of 400 object.
(5), grind the low temperature ripe millet powder of curing of making by pulverizing, require, after bag distribution packaging, can directly eat, sell according to selling SK WT.
Claims (5)
1. a pure natural low temperature cures ripe millet powder and preparation method thereof, it is characterized in that: preparation method is selected free from insect pests, without going rotten, never degenerate, pure millet is raw material, after the millet of choosing is cleaned by low temperature cure, the latter made ripe millet powder of the technological process of production bag distribution packaging as requested such as sterilization, pulverizing grinding; The ripe millet powder being processed into like this keeps nutritional labeling and the original local flavor of millet, and the fat containing in millet cures and makes enzymatic inactivation through low temperature, pins nutrition and does not cause nutrition leak.
2. a kind of pure natural low temperature according to claim 1 cures ripe millet powder, it is characterized in that: impurity elimination, cleaned millet are made to cure by low temperature baking device and be processed into after ripe millet, ripe millet is carried out to sterilization processing with disinfection equipment, the ripe millet powder that ripe millet after sterilization processing is become by pulverizing machine attrition process, requires bag distribution packaging according to selling SK WT.
3. a kind of pure natural low temperature according to claim 3 cures ripe wholewheat flour, it is characterized in that: in millet, contain fat, for preventing producing lipolytic enzyme in following process, make fat rancidity quality deterioration, be exactly to make enzymatic inactivation with the processing of curing of low temperature baking device now, so just can pin nutrition, not cause nutrition leak, the process equipment that millet is baked and banked up with earth in making is the low temperature baking device that has pyrotoxin.
4. a kind of pure natural low temperature according to claim 1 cures ripe millet powder, it is characterized in that: cure by low temperature the former perfume (or spice) that ripe millet powder that the pure natural low temperature of fabrication techniques cures can keep millet, moisture is low, the thorough long shelf-life of sterilization, its particle exquisiteness, rehydration are better, can directly reconstitute into millet juice with boiling water and drink; Add the food consumption such as appropriate honey, milk, congee according to personal like.
5. a kind of pure natural low temperature according to claim 1 cures ripe millet powder, it is characterized in that: curing by low temperature the ripe millet powder that the pure natural low temperature of fabrication techniques cures can use as the batching of congee meal, food, beverage, health products, milk, electuary etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310008432.2A CN103918976A (en) | 2013-01-10 | 2013-01-10 | Pure-natural low-temperature baking-cooked millet flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310008432.2A CN103918976A (en) | 2013-01-10 | 2013-01-10 | Pure-natural low-temperature baking-cooked millet flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103918976A true CN103918976A (en) | 2014-07-16 |
Family
ID=51137560
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310008432.2A Pending CN103918976A (en) | 2013-01-10 | 2013-01-10 | Pure-natural low-temperature baking-cooked millet flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103918976A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247471A (en) * | 2018-07-18 | 2019-01-22 | 莫祎 | A kind of baking millet coconut milk and preparation method thereof |
| CN110179023A (en) * | 2019-04-29 | 2019-08-30 | 周雪芬 | A kind of preparation method using pure millet as essentials fermented beverage |
| CN112352912A (en) * | 2020-11-13 | 2021-02-12 | 泰安市农业科学研究院 | Method for making instant millet tea soup noodles |
| CN113424920A (en) * | 2021-07-15 | 2021-09-24 | 寿阳县华御农业科技有限公司 | Instant fried millet prepared by dry method and preparation method thereof |
-
2013
- 2013-01-10 CN CN201310008432.2A patent/CN103918976A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247471A (en) * | 2018-07-18 | 2019-01-22 | 莫祎 | A kind of baking millet coconut milk and preparation method thereof |
| CN110179023A (en) * | 2019-04-29 | 2019-08-30 | 周雪芬 | A kind of preparation method using pure millet as essentials fermented beverage |
| CN112352912A (en) * | 2020-11-13 | 2021-02-12 | 泰安市农业科学研究院 | Method for making instant millet tea soup noodles |
| CN113424920A (en) * | 2021-07-15 | 2021-09-24 | 寿阳县华御农业科技有限公司 | Instant fried millet prepared by dry method and preparation method thereof |
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Application publication date: 20140716 |