CN103932003A - Appetizing silk noodles - Google Patents
Appetizing silk noodles Download PDFInfo
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- CN103932003A CN103932003A CN201410194802.0A CN201410194802A CN103932003A CN 103932003 A CN103932003 A CN 103932003A CN 201410194802 A CN201410194802 A CN 201410194802A CN 103932003 A CN103932003 A CN 103932003A
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- appetizing
- powder
- silk noodles
- water
- starch
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 23
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 14
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- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 235000011837 pasties Nutrition 0.000 claims abstract description 13
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 12
- 244000268590 Euryale ferox Species 0.000 claims abstract description 12
- 241000132012 Atractylodes Species 0.000 claims abstract description 11
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 25
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 25
- 238000009835 boiling Methods 0.000 claims description 4
- 210000002784 stomach Anatomy 0.000 abstract description 12
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 2
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- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 2
- 238000000227 grinding Methods 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
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- 229920001592 potato starch Polymers 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Natural products OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- -1 carrotene Substances 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
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- 239000002253 acid Substances 0.000 description 3
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- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000001465 calcium Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 201000006549 dyspepsia Diseases 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
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- 239000011574 phosphorus Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
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- 239000011718 vitamin C Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 244000192528 Chrysanthemum parthenium Species 0.000 description 1
- 235000000604 Chrysanthemum parthenium Nutrition 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
- 206010012735 Diarrhoea Diseases 0.000 description 1
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- 208000002193 Pain Diseases 0.000 description 1
- 206010067171 Regurgitation Diseases 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
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000008384 feverfew Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000024798 heartburn Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000005728 strengthening 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
- 230000035922 thirst Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 238000010792 warming Methods 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 appetizing silk noodles, belonging to the field of foods. The appetizing silk noodles comprise the following components: hawthorn fruits, malt, white atractylodes rhizome, fructus amomi, gorgon fruits, Chinese dates, sweet potato starch and water. The silk noodles are prepared according to the following steps: (1) respectively grinding the hawthorn fruits, the malt, the white atractylodes rhizome, the fructus amomi and the gorgon fruits into powder according to the proportion, removing kernels of the Chinese dates and grinding into powder; (2) taking a proper amount of sweet potato powder, adding water, stirring until the mixture is pasty, and heating to prepare cooked starch; (3) kneading dough; and (4) making into strips, cooking, taking out, and drying in air to prepare the appetizing silk noodles. During a preparation process of the silk noodles, appetizing traditional Chinese medicines are added, so the functional effects of the silk noodles are improved without changing the original taste of the silk noodles, and the appetizing silk noodles have the function of regulating the intestines and stomach of a human body and can be used for effectively reducing diseases of the stomach of the human body after being eaten frequently.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of appetizing bean vermicelli.
Background technology
The nutrition of Ipomoea batatas is very abundant, contain sugar, protein, fat, crude fibre, carrotene, vitamin B1, B2, C and calcium, phosphorus, iron etc. because Ipomoea batatas is abundanter containing carrotene, clinically also can be in order to treat yctalopia, but Ipomoea batatas is containing a kind of oxidizing ferment, this kind of enzyme is generation carbon dioxide in people's intestines and stomach easily, as Ipomoea batatas overfeeding, can make people's abdominal distension, have the hiccups, passwind.Secondly, in Ipomoea batatas, sugar content is high, overeats and can produce a large amount of hydrochloric acid in gastric juice, makes people feel " heartburn ".Stomach is strengthened shrinking owing to being subject to the stimulation of acid solution, the now orifice of the stomach loosening all muscles at stomach and oesophagus edge joint place, and the feed of flowing backwards of the acid solution in stomach manages, and people is with regard to acid regurgitation water.Meanwhile, sugar is many, and health cannot not absorb completely for the moment, remainingly in enteron aisle, ferments, and also can make colllywobbles.Ipomoea batatas is difficult for preserving, and often makes sweet potato noodles, and sweet potato noodles is not only easily preserved but also delicious flavour.In daily life, along with increase and the growth in the living standard of people's life stress, people often easily produce the diseases such as indigestion, and edible too much bean vermicelli also can cause and have a stomach upset, but on market, not have a kind of bean vermicelli that can whet the appetite.
Summary of the invention
The object of this invention is to provide a kind of appetizing bean vermicelli, when edible bean vermicelli, can regulate stomach, reach the object of appetizing.
The present invention is achieved through the following technical solutions:
A kind of appetizing bean vermicelli, by weight, comprise following composition: hawthorn 3-5 part, Fructus Hordei Germinatus 0.5-1 part, bighead atractylodes rhizome 0.2-0.5 part, fructus amomi 0.2-0.5 part, Gorgon fruit 0.2-1 part, date 3-6 part, starch from sweet potato 50-80 part, bean vermicelli is made and to be comprised the following steps: (1), by above-mentioned proportion, hawthorn, Fructus Hordei Germinatus, the bighead atractylodes rhizome, fructus amomi, Gorgon fruit are worn into respectively to 60-80 object powder, by Removing Kernel for Date, wear into 60-80 object powder; (2), get sweet potato powder 8-12 part, add water 5-10 part, stir into pasty state, then at 78-85 ℃, heat 15-20min, make the pasty mixture of starch and water; (3), powder pulverized powder in remaining starch from sweet potato and step (1) is mixed, the pasty mixture of starch and water that adds while stirring step (2) to make, after stirring, adds appropriate water, stirs 10-20min, and becomes dough; (4), dough is placed on to lower the upper and lower bar of machine, lower good bean vermicelli is put into boiling water and boil 20-30s, take out, dry, make appetizing bean vermicelli.
The nutriment containing in hawthorn is very many, in hawthorn, contain multivitamin, crataegolic acid, citric acid, malic acid, carbohydrate, calcium, iron, phosphorus, etc. multiple nutrients material, the lipolytic enzyme containing in hawthorn can also promote the food digestion of fats, and hawthorn can also promote gastric secretion and increase the functions such as stomach endoenzyme element.
Fructus Hordei Germinatus, promote qi circulation digestion promoting, spleen benefiting and stimulating the appetite, moves back newborn dissipate-swelling.
The bighead atractylodes rhizome, is feverfew, with rhizome, is used as medicine.Drying damp and strengthening spleen, insufficiency of the spleen food is few, indigestion, and chronic diarrhea, oedema, hidroschesis, antiabortive.
Fructus amomi, function: dampness elimination appetizing, warming spleen and stopping diarrha, regulate the flow of vital energy antiabortive.
Gorgon fruit, according to < < Compendium of Materia Medica > >, record, Gorgon fruit cures mainly arthritis with fixed pain caused by dampness, spinal column goinyalgia, bowl spares, except sudden and violent disease, the strong will of beneficial vital essence, make normal hearing and eyesight, appetizing help gas, quench the thirst.
Date, date is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron and CAMP.Wherein ascorbic content comes out at the top in fruit, has vitamin king's laudatory title.
Beneficial effect of the present invention: the present invention by adding the Chinese medicine of appetizing in bean vermicelli manufacturing process, when not changing the original mouthfeel of bean vermicelli, improved the function affect of bean vermicelli, prevent the discomfort that people cause stomach when edible sweet potato noodles, often edible can adjusting people's stomach, often eats the disease that can effectively reduce people's stomach aspect.
The specific embodiment
Embodiment 1
A kind of appetizing bean vermicelli, by weight, comprise following composition: 5 parts of hawthorn, 1 part, Fructus Hordei Germinatus, 0.2 part of the bighead atractylodes rhizome, 0.3 part of fructus amomi, 0.5 part of Gorgon fruit, 6 parts, date, 80 parts of starch from sweet potato, 40 parts, water, bean vermicelli is made and to be comprised the following steps: (1), by above-mentioned proportion, hawthorn, Fructus Hordei Germinatus, the bighead atractylodes rhizome, fructus amomi, Gorgon fruit are worn into respectively to 60-80 object powder, by Removing Kernel for Date, wear into 60-80 object powder; (2), get 12 parts of sweet potato powder, add 10 parts, water, stir into pasty state, then at 80 ℃, heat 15-20min, make the pasty mixture of starch and water; (3), powder pulverized powder in remaining starch from sweet potato and step (1) is mixed, the pasty mixture of starch and water that adds while stirring step (2) to make, after stirring, adds appropriate water, stirs 10-20min, and becomes dough; (4), dough is placed on to lower the upper and lower bar of machine, lower good bean vermicelli is put into boiling water and boil 20-30s, take out, dry, make appetizing bean vermicelli.
Embodiment 2
A kind of appetizing bean vermicelli, by weight, comprise following composition: 3 parts of hawthorn, 0.5 part, Fructus Hordei Germinatus, 0.2 part of the bighead atractylodes rhizome, 0.2 part of fructus amomi, 0.3 part of Gorgon fruit, 5 parts, date, 50 parts of starch from sweet potato, 30 parts, water, bean vermicelli is made and to be comprised the following steps: (1), by above-mentioned proportion, hawthorn, Fructus Hordei Germinatus, the bighead atractylodes rhizome, fructus amomi, Gorgon fruit are worn into respectively to 60-80 object powder, by Removing Kernel for Date, wear into 60-80 object powder; (2), get 8 parts of sweet potato powder, add 6 parts, water, stir into pasty state, then at 78-85 ℃, heat 15-20min, make the pasty mixture of starch and water; (3), powder pulverized powder in remaining starch from sweet potato and step (1) is mixed, the pasty mixture of starch and water that adds while stirring step (2) to make, after stirring, adds appropriate water, stirs 10-20min, and becomes dough; (4), dough is placed on to lower the upper and lower bar of machine, lower good bean vermicelli is put into boiling water and boil 20-30s, take out, dry, make appetizing bean vermicelli.
Claims (1)
- One kind appetizing bean vermicelli, it is characterized in that, by weight, comprise following composition: hawthorn 3-5 part, Fructus Hordei Germinatus 0.5-1 part, bighead atractylodes rhizome 0.2-0.5 part, fructus amomi 0.2-0.5 part, Gorgon fruit 0.2-1 part, date 3-6 part, starch from sweet potato 50-80 part, bean vermicelli is made and to be comprised the following steps: (1), by above-mentioned proportion, hawthorn, Fructus Hordei Germinatus, the bighead atractylodes rhizome, fructus amomi, Gorgon fruit are worn into respectively to 60-80 object powder, by Removing Kernel for Date, wear into 60-80 object powder; (2), get sweet potato powder 8-12 part, add water 5-10 part, stir into pasty state, then at 78-85 ℃, heat 15-20min, make the pasty mixture of starch and water; (3), powder pulverized powder in remaining starch from sweet potato and step (1) is mixed, the pasty mixture of starch and water that adds while stirring step (2) to make, after stirring, adds appropriate water, stirs 10-20min, and becomes dough; (4), dough is placed on to lower the upper and lower bar of machine, lower good bean vermicelli is put into boiling water and boil 20-30s, take out, dry, make appetizing bean vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410194802.0A CN103932003A (en) | 2014-05-10 | 2014-05-10 | Appetizing silk noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410194802.0A CN103932003A (en) | 2014-05-10 | 2014-05-10 | Appetizing silk noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103932003A true CN103932003A (en) | 2014-07-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410194802.0A Pending CN103932003A (en) | 2014-05-10 | 2014-05-10 | Appetizing silk noodles |
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| Country | Link |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366359A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Appetizing vermicelli with tomato flavor and manufacturing method thereof |
| CN104705550A (en) * | 2015-03-24 | 2015-06-17 | 陈予诺 | Alum-free sweet potato vermicelli capable of invigorating stomach and promoting digestion and preparation technology thereof |
| CN105919053A (en) * | 2016-04-25 | 2016-09-07 | 贵州省印江县依仁食品有限公司 | Health-care sweet potato vermicelli and preparation method thereof |
| CN112568404A (en) * | 2020-12-31 | 2021-03-30 | 湖南炉观食品加工有限公司 | Laxative sweet potato powder with fermentation fragrance and preparation method thereof |
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| CN103416655A (en) * | 2013-07-21 | 2013-12-04 | 安徽锦中工贸有限公司 | Sweet potato vermicelli containing Chinese herbal medicine |
| CN103719666A (en) * | 2013-12-07 | 2014-04-16 | 颍上县天好食品有限公司 | Appetizing bean vermicelli |
| CN103719665A (en) * | 2013-12-07 | 2014-04-16 | 颍上县天好食品有限公司 | Vermicelli with function of reducing blood sugar level |
| CN103750314A (en) * | 2014-01-13 | 2014-04-30 | 凤台县银柳食品有限公司 | Health-care sweet potato lead powder and preparation method thereof |
-
2014
- 2014-05-10 CN CN201410194802.0A patent/CN103932003A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416655A (en) * | 2013-07-21 | 2013-12-04 | 安徽锦中工贸有限公司 | Sweet potato vermicelli containing Chinese herbal medicine |
| CN103719666A (en) * | 2013-12-07 | 2014-04-16 | 颍上县天好食品有限公司 | Appetizing bean vermicelli |
| CN103719665A (en) * | 2013-12-07 | 2014-04-16 | 颍上县天好食品有限公司 | Vermicelli with function of reducing blood sugar level |
| CN103750314A (en) * | 2014-01-13 | 2014-04-30 | 凤台县银柳食品有限公司 | Health-care sweet potato lead powder and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104366359A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Appetizing vermicelli with tomato flavor and manufacturing method thereof |
| CN104705550A (en) * | 2015-03-24 | 2015-06-17 | 陈予诺 | Alum-free sweet potato vermicelli capable of invigorating stomach and promoting digestion and preparation technology thereof |
| CN105919053A (en) * | 2016-04-25 | 2016-09-07 | 贵州省印江县依仁食品有限公司 | Health-care sweet potato vermicelli and preparation method thereof |
| CN112568404A (en) * | 2020-12-31 | 2021-03-30 | 湖南炉观食品加工有限公司 | Laxative sweet potato powder with fermentation fragrance and preparation method thereof |
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Application publication date: 20140723 |