CN103989067A - Bean-flavor nutritional noodle and making method thereof - Google Patents
Bean-flavor nutritional noodle and making method thereof Download PDFInfo
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- CN103989067A CN103989067A CN201410183361.4A CN201410183361A CN103989067A CN 103989067 A CN103989067 A CN 103989067A CN 201410183361 A CN201410183361 A CN 201410183361A CN 103989067 A CN103989067 A CN 103989067A
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- beans
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 17
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 title abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 244000146493 Cryptotaenia japonica Species 0.000 claims abstract description 9
- 235000004035 Cryptotaenia japonica Nutrition 0.000 claims abstract description 8
- 241001413980 Diuranthera Species 0.000 claims abstract description 8
- 230000035764 nutrition Effects 0.000 claims abstract description 8
- 229920001817 Agar Polymers 0.000 claims abstract description 7
- 241000219357 Cactaceae Species 0.000 claims abstract description 7
- 241001164374 Calyx Species 0.000 claims abstract description 7
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 7
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 7
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 7
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 7
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 7
- 239000008272 agar Substances 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 239000003814 drug Substances 0.000 claims description 8
- 244000007853 Sarothamnus scoparius Species 0.000 claims description 7
- 244000189799 Asimina triloba Species 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 6
- 235000009467 Carica papaya Nutrition 0.000 claims description 6
- 240000008365 Celosia argentea Species 0.000 claims description 6
- 235000000722 Celosia argentea Nutrition 0.000 claims description 6
- 241000005787 Cistanche Species 0.000 claims description 6
- 235000011511 Diospyros Nutrition 0.000 claims description 6
- 244000236655 Diospyros kaki Species 0.000 claims description 6
- 240000003173 Drymaria cordata Species 0.000 claims description 6
- 244000119298 Emblica officinalis Species 0.000 claims description 6
- 235000015489 Emblica officinalis Nutrition 0.000 claims description 6
- 244000131316 Panax pseudoginseng Species 0.000 claims description 6
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 241000411851 herbal medicine Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 235000021537 Beetroot Nutrition 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 235000004976 Solanum vernei Nutrition 0.000 claims description 3
- 241000352057 Solanum vernei Species 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 244000161950 Parochetus communis Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000021329 brown rice Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 201000006549 dyspepsia Diseases 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 235000021332 kidney beans Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 230000003213 activating effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 241000287127 Passeridae Species 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021471 food effect Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 230000008961 swelling Effects 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a bean-flavor nutritional noodle and a making method thereof. The nutritional noodle is made by using wheat flour, brown rice flour, peas, chickpeas, red kidney beans, defatted soybean powder, agar, cactus pulp, black brown pulp, shelled corn, egg powder, Root of Small Diuranthera, Cryptotaenia japonica Hassk., Parochetus communis, Stevia Rebaudiana Bertoni, Prsimmon Calyx, Basil leaves and the like. The bean-flavor nutritional noodle is obtained by processing many types of beans and adding to noodles, so the bean-flavor nutritional noodle has the advantages of rich flavor, solving of the difficult digestion problem of the beans, abundant nutrition and good health effects, and is especially suitable for the elderly to eat.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of noodles and preparation method thereof.
Background technology
Noodles originate from China, have history of long standing and well established, because of its have make simple, instant, nutritious, easy to digest, can staple food again can fast food feature more and more welcomed by the people and like.It is a kind of flour Jia Shui with cereal or beans with become dough after or press or roll and make sheet and cut again or press, or use and the means such as to rub, to draw, pinch with the hands, make strip (narrow or wide, flat or round) or strip, finally by boiling, stir-fry, braised, the fried a kind of food forming.The noodles of wherein making with wheat flour are the most common.Along with the raising day by day of people's living standard, the noodles of existing suitability for industrialized production are difficult to meet people's demand gradually at aspects such as kind, nutrition, health care of food effects.
Summary of the invention
The object of the invention is to be to provide fragrant alimentary paste of a kind of beans and preparation method thereof, increase noodles kind, enrich people's life.
For addressing this problem, the technical solution used in the present invention is: the fragrant alimentary paste of beans is comprised of the raw material of following weight portion: flour 400-410, coarse rice powder 60-65, pea 40-42, chick-pea 24-25, red kidney bean 8-10, defatted soy flour 30-32, agar 5-6, cactus pulp 12-14, the bright pulp 15-16 of black cloth, iblet 30-32, egg powder 10-12, small diuranthera root 1-2, Japanese cryptotaenia stem and leaf 1-2, broom top 2-3, STEVIA REBAUDIANA 3-4, calyx and receptacle of a persimmon 1-2, sweet basil leaf 2-3, health care modifying agent 10-12, water are appropriate.The modifying agent that wherein keeps healthy is comprised of the raw material of following weight portion: rde bean powder 30-32, beet root powder 5-6, the full powder 18-20 of purple potato, konjaku flour 10-12, siritch 3-4, seed of feather cockscomb 1-2, pseudo-ginseng 4-5, emblic 2-3, ox chickweed 4-5, pawpaw seeds 7-8, twocolor sealavander herb 1-2, saline cistanche 4-5, water are appropriate.
The fragrant alimentary paste preparation process of beans of the present invention is carried out according to the following steps:
(1) small diuranthera root, Japanese cryptotaenia stem and leaf, broom top, STEVIA REBAUDIANA, the calyx and receptacle of a persimmon, sweet basil leaf add suitable quantity of water decoction 2-3 time, each 40-50 minute, and elimination residue merges decoction liquor, continues heating 20-30 minute, obtains the concentrated liquid of tradition Chinese medicine;
(2) pea, chick-pea, red kidney bean are fried fragrant rear abrasive dust, contain into Steam by water bath 30-40 minute in airtight container, obtain nutrition additive;
(3) after agar bubble is sent out and is cleaned and cactus pulp, the bright pulp of black cloth, iblet add suitable quantity of water and be polished into mixed serum;
(4) flour is crossed 60-70 mesh sieve, be uniformly mixed, then add suitable quantity of water and be transferred in dough mixing machine with the mixed serum of the concentrated liquid of tradition Chinese medicine, step (3) and other residual components in step (1), and face duration is 15-20 minute with nutrition additive, obtains face base;
(5) taking-up face base covers the slaking of wet gauze nature and is rolled into noodles after 20-30 minute, finally carries out air-dry processing and both obtains.
In addition, the preparation method of health care modifying agent is: the seed of feather cockscomb, pseudo-ginseng, emblic, ox chickweed, pawpaw seeds, twocolor sealavander herb, saline cistanche are added to suitable quantity of water and decoct 1-2 hour, after elimination residue, obtain Chinese herbal medicine fluid, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix with other residual components rear use little fire stir-fry to bone dry both.
Small diuranthera root in the present invention is orchid, is used as medicine and has effect clearing heat and detoxicating, detumescence dampness removing; Broom top is the purple sparrow flower plant of pulse family, and dried flower is used as medicine expelling wind and activating blood flow, relieving cough and reducing sputum effect; Japanese cryptotaenia stem and leaf is Umbelliferae Japanese cryptotaenia stem and leaf platymiscium, has effect clearing heat and detoxicating, activating blood circulation and reducing swelling.
Beneficial effect of the present invention: the fragrant noodles of the beans of this product, by being added to noodles after multiple beans processing, not only make noodles aromatic flavour, solved the stodgy problem of beans simultaneously, nutritious, health-care efficacy good, is particularly suitable for mid-aged population edible.
The specific embodiment
The fragrant alimentary paste of beans, is comprised of the raw material of following weight portion (kg):
Flour 400, coarse rice powder 65, pea 42, chick-pea 24, red kidney bean 10, defatted soy flour 30, agar 6, cactus pulp 14, the bright pulp 16 of black cloth, iblet 32, egg powder 10, small diuranthera root 1, Japanese cryptotaenia stem and leaf 2, broom top 3, STEVIA REBAUDIANA 3, the calyx and receptacle of a persimmon 1, sweet basil leaf 2, health care modifying agent 12, water are appropriate.
The modifying agent that wherein keeps healthy is comprised of the raw material of following weight portion (kg): rde bean powder 30, beet root powder 5, the full powder 18 of purple potato, konjaku flour 10, siritch 3, the seed of feather cockscomb 1, pseudo-ginseng 4, emblic 2, ox chickweed 4, pawpaw seeds 7, twocolor sealavander herb 1, saline cistanche 5, water are appropriate.
Preparation method, comprises the steps:
(1) small diuranthera root, Japanese cryptotaenia stem and leaf, broom top, STEVIA REBAUDIANA, the calyx and receptacle of a persimmon, sweet basil leaf add suitable quantity of water decoction 2 times, and each 40 minutes, elimination residue merged decoction liquor, continued heating 30 minutes, obtained the concentrated liquid of tradition Chinese medicine;
(2) pea, chick-pea, red kidney bean fry fragrant after abrasive dust, contain into Steam by water bath in airtight container 30 minutes, obtain nutrition additive;
(3) after agar bubble is sent out and is cleaned and cactus pulp, the bright pulp of black cloth, iblet add suitable quantity of water and be polished into mixed serum;
(4) flour is crossed 60 mesh sieves, be uniformly mixed, then add suitable quantity of water and be transferred in dough mixing machine with the mixed serum of the concentrated liquid of tradition Chinese medicine, step (3) and other residual components in step (1), and face duration is 20 minutes with nutrition additive, obtains face base;
(5) taking-up face base covers the slaking of wet gauze nature and is rolled into noodles after 30 minutes, finally carries out air-dry processing and both obtains.
In addition, the preparation method of health care modifying agent is: the seed of feather cockscomb, pseudo-ginseng, emblic, ox chickweed, pawpaw seeds, twocolor sealavander herb, saline cistanche are added to suitable quantity of water and decoct 1 hour, after elimination residue, obtain Chinese herbal medicine fluid, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix with other residual components rear use little fire stir-fry to bone dry both.
Claims (2)
1. the fragrant alimentary paste of beans, it is characterized in that, by the raw material of following weight portion, formed: flour 400-410, coarse rice powder 60-65, pea 40-42, chick-pea 24-25, red kidney bean 8-10, defatted soy flour 30-32, agar 5-6, cactus pulp 12-14, the bright pulp 15-16 of black cloth, iblet 30-32, egg powder 10-12, small diuranthera root 1-2, Japanese cryptotaenia stem and leaf 1-2, broom top 2-3, STEVIA REBAUDIANA 3-4, calyx and receptacle of a persimmon 1-2, sweet basil leaf 2-3, health care modifying agent 10-12, water are appropriate; The modifying agent that wherein keeps healthy is comprised of the raw material of following weight portion: rde bean powder 30-32, beet root powder 5-6, the full powder 18-20 of purple potato, konjaku flour 10-12, siritch 3-4, seed of feather cockscomb 1-2, pseudo-ginseng 4-5, emblic 2-3, ox chickweed 4-5, pawpaw seeds 7-8, twocolor sealavander herb 1-2, saline cistanche 4-5, water are appropriate; Preparation method is: the seed of feather cockscomb, pseudo-ginseng, emblic, ox chickweed, pawpaw seeds, twocolor sealavander herb, saline cistanche are added to suitable quantity of water and decoct 1-2 hour, obtain Chinese herbal medicine fluid after elimination residue, continue heating and be concentrated into 1/10th of former Chinese herbal medicine fluid volume; Mix with other residual components rear use little fire stir-fry to bone dry both.
2. the preparation method of the fragrant alimentary paste of beans according to claim 1, is characterized in that: comprise the steps:
(1) small diuranthera root, Japanese cryptotaenia stem and leaf, broom top, STEVIA REBAUDIANA, the calyx and receptacle of a persimmon, sweet basil leaf add suitable quantity of water decoction 2-3 time, each 40-50 minute, and elimination residue merges decoction liquor, continues heating 20-30 minute, obtains the concentrated liquid of tradition Chinese medicine;
(2) pea, chick-pea, red kidney bean are fried fragrant rear abrasive dust, contain into Steam by water bath 30-40 minute in airtight container, obtain nutrition additive;
(3) after agar bubble is sent out and is cleaned and cactus pulp, the bright pulp of black cloth, iblet add suitable quantity of water and be polished into mixed serum;
(4) flour is crossed 60-70 mesh sieve, be uniformly mixed, then add suitable quantity of water and be transferred in dough mixing machine with the mixed serum of the concentrated liquid of tradition Chinese medicine, step (3) and other residual components in step (1), and face duration is 15-20 minute with nutrition additive, obtains face base;
(5) taking-up face base covers the slaking of wet gauze nature and is rolled into noodles after 20-30 minute, finally carries out air-dry processing and both obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410183361.4A CN103989067B (en) | 2014-05-04 | 2014-05-04 | Fragrant alimentary paste of a kind of beans and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410183361.4A CN103989067B (en) | 2014-05-04 | 2014-05-04 | Fragrant alimentary paste of a kind of beans and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103989067A true CN103989067A (en) | 2014-08-20 |
| CN103989067B CN103989067B (en) | 2015-12-30 |
Family
ID=51303607
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410183361.4A Active CN103989067B (en) | 2014-05-04 | 2014-05-04 | Fragrant alimentary paste of a kind of beans and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103989067B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431763A (en) * | 2014-10-23 | 2015-03-25 | 合肥丰宝杂粮专业合作社 | Poria cocos and kidney bean nourishing health noodle and preparation method thereof |
| CN104473041A (en) * | 2014-10-23 | 2015-04-01 | 合肥丰宝杂粮专业合作社 | Nutritive noodle benefiting qi and tonifying the spleen and preparing method thereof |
| CN105053855A (en) * | 2015-08-27 | 2015-11-18 | 安徽秋果食品有限公司 | Nutritious coarse cereal noodles and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018163A (en) * | 2009-09-22 | 2011-04-20 | 李星明 | Health-care nutritional red noodles and preparation method thereof |
| CN102771710A (en) * | 2012-07-30 | 2012-11-14 | 徐州京味福食品有限公司 | Coarse grain fine dried noodles and preparation method thereof |
| CN103651657A (en) * | 2013-08-09 | 2014-03-26 | 江西江中制药(集团)有限责任公司 | Health-care flour composition and food |
| CN103750117A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Coconut-fragrance five-bean puffed flour and preparation method thereof |
-
2014
- 2014-05-04 CN CN201410183361.4A patent/CN103989067B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018163A (en) * | 2009-09-22 | 2011-04-20 | 李星明 | Health-care nutritional red noodles and preparation method thereof |
| CN102771710A (en) * | 2012-07-30 | 2012-11-14 | 徐州京味福食品有限公司 | Coarse grain fine dried noodles and preparation method thereof |
| CN103651657A (en) * | 2013-08-09 | 2014-03-26 | 江西江中制药(集团)有限责任公司 | Health-care flour composition and food |
| CN103750117A (en) * | 2013-12-17 | 2014-04-30 | 当涂县科辉商贸有限公司 | Coconut-fragrance five-bean puffed flour and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431763A (en) * | 2014-10-23 | 2015-03-25 | 合肥丰宝杂粮专业合作社 | Poria cocos and kidney bean nourishing health noodle and preparation method thereof |
| CN104473041A (en) * | 2014-10-23 | 2015-04-01 | 合肥丰宝杂粮专业合作社 | Nutritive noodle benefiting qi and tonifying the spleen and preparing method thereof |
| CN105053855A (en) * | 2015-08-27 | 2015-11-18 | 安徽秋果食品有限公司 | Nutritious coarse cereal noodles and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103989067B (en) | 2015-12-30 |
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Effective date of registration: 20201022 Address after: 221300 No. 88 Liaohe West Road, Pizhou Economic Development Zone, Xuzhou City, Jiangsu Province Patentee after: SU Normal University Semiconductor Materials and Equipment Research Institute (Pizhou) Co.,Ltd. Address before: 231500, No. two West 688 Army Road, Lujiang County, Anhui, Hefei Patentee before: ANHUI SHUANGFU GRAIN AND OIL INDUSTRY AND TRADE GROUP Co.,Ltd. |
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Effective date of registration: 20211221 Address after: 221300 506, block B, electronic industrial park, Pizhou Economic Development Zone, Xuzhou City, Jiangsu Province Patentee after: Xuzhou Bochuang Construction Development Group Co.,Ltd. Address before: No.88 Liaohe West Road, Pizhou Economic Development Zone, Xuzhou City, Jiangsu Province Patentee before: SU Normal University Semiconductor Materials and Equipment Research Institute (Pizhou) Co.,Ltd. |