CN104171910A - Wetted mushroom noodles and preparation method thereof - Google Patents
Wetted mushroom noodles and preparation method thereof Download PDFInfo
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- CN104171910A CN104171910A CN201410335673.2A CN201410335673A CN104171910A CN 104171910 A CN104171910 A CN 104171910A CN 201410335673 A CN201410335673 A CN 201410335673A CN 104171910 A CN104171910 A CN 104171910A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 55
- 235000012149 noodles Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 108010068370 Glutens Proteins 0.000 claims abstract description 9
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims description 44
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 229940036811 bone meal Drugs 0.000 claims description 8
- 239000002374 bone meal Substances 0.000 claims description 8
- 238000005096 rolling process Methods 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 6
- 230000015572 biosynthetic process Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses wetted mushroom noodles and a preparation method thereof. The wetted mushroom noodles comprise 30-70 parts of mushroom powder, 20-60 parts of potato powder, 100-200 parts of wheat powder, 3-7 parts of starch, 1-5 parts of vital gluten, 3-7 parts of bone powder, 1-5 parts of edible salt and 0.6-1 part of monosodium glutamate. The preparation method comprises the following steps: preparing flour; fermenting and curing a dough; pressing and cutting for forming; drying by suspending until the water content is 25-35 percent; vacuum-packaging; and sterilizing to obtain the wetted mushroom noodles. The wetted mushroom noodles prepared by the preparation method fully achieve a health function of mushrooms, are pliable, chewable and elastic when being eaten, are convenient to eat, fresh and cool in mouth feel, and rich in nutrients, and are deeply enjoyed by people.
Description
Technical field
The present invention relates to a kind of fruits and vegetables noodle production technique, be specifically related to a kind of bacterium mushroom wetted surface and preparation method thereof.
Background technology
Edible wild bacterium mushroom is grown in the natural environment such as hot and humid mountain forest, field, the edge of a field, is mostly seasonal bacterium mushroom.People often pluck into dish, have that quality is tender, unique flavor, and contain the nutritions such as quite high protein, several amino acids, vitamin, polysaccharide, mineral matter, and its fat content is low, is rich in again cellulose.It is to integrate many nutrition, desirable food low in calories.Long-term edible wild bacterium mushroom has anticancer antibacterial, stomach invigorating tonifying spleen, tender skin beauty treatment, clears liver and improve vision, regulating qi-flowing for eliminating phlegm, hypoglycemic, aid digestion, promotes, the effect such as regulation and control human body metabolism.Especially to cancer, hypertension, digestive system secrete, the disease of urinary system has unique curative effect.Wild mushroom mushroom is a kind of healthy free of contamination pollution-free food, very popular.But wild mushroom mushroom is difficult for staying for a long time, be especially applicable to deep processing.
Along with improving constantly of people's living standard, people require more and more higher to diet, nutrition arrangement etc., wish to strengthen body drag by diet, play health care and prophylactic effect.Noodles are as staple food, can fast and easy edible and deeply welcomed by the people and like.The defects such as at present, the noodles kind of selling on market is varied, but is that raw material is made mainly with traditional flour greatly, and its nutrition and taste are comparatively single, mouthfeel is pure not, smooth not, mixed soup is easily broken, can not meet people's needs.So, in order to overcome itself shortcoming of raw material, while making noodles, add some pure natural plants, make noodles have good nutritive value and health-care efficacy, be again a kind of appetizing health caring noodles, what be that people expect is also that Vehicles Collected from Market is badly in need of.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of bacterium mushroom wetted surface and preparation method thereof, the bacterium mushroom wetted surface that the method makes has been given full play to the health-care effect of bacterium mushroom, soft chewness when edible, be rich in elasticity, simultaneously with instant, clean taste, nutritious very popular.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of bacterium mushroom wetted surface, comprises that following weight portion raw material makes: 30～70 parts, bacterium mushroom powder, 20～60 parts of mealy potatos, 100～200 parts of wheat flours, 3～7 parts of starch, 1～5 part of Gluten, 3～7 parts of bone meal, 1～5 part of edible salt, 0.6～1 part of monosodium glutamate.
Preferably, described parts by weight of raw materials is: 50 parts, bacterium mushroom powder, 40 parts of mealy potatos, 150 parts of wheat flours, 5 parts of starch, 3 parts of Glutens, 5 parts of bone meal, 3 parts of edible salts, 0.8 part of monosodium glutamate.
The preparation method of above-mentioned bacterium mushroom wetted surface, comprises the following steps:
1) bacterium mushroom is poured in boiling water into blanching 2～6 minutes, pull oven dry out, pulverize, cross 100～120 mesh sieves, obtain bacterium mushroom powder for subsequent use;
2) by formula, former, the auxiliary material that take are are fully stirred and evenly mixed, agglomerating to holding with have gentle hands, softly loose, then add suitable quantity of water to stir and face, formation dough is placed under 20～35 DEG C of conditions and leaves standstill 30～60 minutes, makes the abundant slaking of dough;
3) by step 2) dough of slaking sends into noodle rolling machine compressing tablet and cuts into noodles, and indoor hanging, dries at normal temperatures, until water content is 25～35%, carries out vacuum packaging, sterilization.
Preferably, the mode of described sterilization is for carrying out flash pasteurization sterilization with microwave.
Preferably, when described dough is sent into noodle rolling machine compressing tablet and cut into noodles, the widest cross section of dough is 0.5～15 millimeter, and length is 20～30 centimetres.
Beneficial effect of the present invention is: bacterium mushroom wetted surface of the present invention has been given full play to the health-care effect of bacterium mushroom, long-term edible there is anticancer antibacterial, stomach invigorating tonifying spleen, tender skin beauty treatment, clear liver and improve vision, regulating qi-flowing for eliminating phlegm, hypoglycemic, aid digestion, promote, regulate and control the effects such as human body metabolism, soft chewness when edible, be rich in elasticity, with instant, clean taste, nutritious very popular; Production technology of the present invention is simple, and the noodles that make well retain bacterium mushroom nutritive and health protection components, and its taste, mouthfeel have had significant improvement, nutritious, is easy to digestion and absorbs, and long shelf-life, has solved the defects such as the mixed soup of common noodles is easily broken.
Detailed description of the invention
Be described further with specific embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
A kind of bacterium mushroom wetted surface, its formula is:
50 parts, bacterium mushroom powder, 40 parts of mealy potatos, 150 parts of wheat flours, 5 parts of starch, 3 parts of Glutens, 5 parts of bone meal, 3 parts of edible salts, 0.8 part of monosodium glutamate.
The preparation method of the present embodiment bacterium mushroom wetted surface, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 4 minutes, pull oven dry out, pulverize, cross 110 mesh sieves, obtain bacterium mushroom powder for subsequent use;
2) by formula, former, the auxiliary material that take are are fully stirred and evenly mixed, agglomerating to holding with have gentle hands, softly loose, then add suitable quantity of water to stir and face, formation dough is placed under 28 DEG C of conditions and leaves standstill 45 minutes, makes the abundant slaking of dough;
3) by step 2) dough of slaking sends into noodle rolling machine compressing tablet to cut into the widest cross section is 8 millimeters, and length is the noodles of 25 centimetres, at normal temperatures indoor hanging, dry, until water content is 30%, carry out vacuum packaging, adopt microwave to carry out flash pasteurization disinfection.
Embodiment 2
A kind of bacterium mushroom wetted surface, its formula is:
70 parts, bacterium mushroom powder, 45 parts of mealy potatos, 100 parts of wheat flours, 7 parts of starch, 2 parts of Glutens, 3 parts of bone meal, 5 parts of edible salts, 0.7 part of monosodium glutamate.
The preparation method of the present embodiment bacterium mushroom wetted surface, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 6 minutes, pull oven dry out, pulverize, cross 100 mesh sieves, obtain bacterium mushroom powder for subsequent use;
2) by formula, former, the auxiliary material that take are are fully stirred and evenly mixed, agglomerating to holding with have gentle hands, softly loose, then add suitable quantity of water to stir and face, formation dough is placed under 35 DEG C of conditions and leaves standstill 30 minutes, makes the abundant slaking of dough;
3) by step 2) dough of slaking sends into noodle rolling machine compressing tablet to cut into the widest cross section is 15 millimeters, and length is the noodles of 20 centimetres, at normal temperatures indoor hanging, dry, until water content is 35%, carry out vacuum packaging, adopt microwave to carry out flash pasteurization disinfection.
Embodiment 3
A kind of bacterium mushroom wetted surface, its formula is:
56 parts, bacterium mushroom powder, 20 parts of mealy potatos, 200 parts of wheat flours, 6 parts of starch, 1 part of Gluten, 7 parts of bone meal, 4 parts of edible salts, 0.6 part of monosodium glutamate.
The preparation method of the present embodiment bacterium mushroom wetted surface, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 2 minutes, pull oven dry out, pulverize, cross 120 mesh sieves, obtain bacterium mushroom powder for subsequent use;
2) by formula, former, the auxiliary material that take are are fully stirred and evenly mixed, agglomerating to holding with have gentle hands, softly loose, then add suitable quantity of water to stir and face, formation dough is placed under 20 DEG C of conditions and leaves standstill 60 minutes, makes the abundant slaking of dough;
3) by step 2) dough of slaking sends into noodle rolling machine compressing tablet to cut into the widest cross section is 0.5 millimeter, and length is the noodles of 30 centimetres, at normal temperatures indoor hanging, dry, until water content is 25%, carry out vacuum packaging, adopt microwave to carry out flash pasteurization disinfection.
Embodiment 4
A kind of bacterium mushroom wetted surface, its formula is:
30 parts, bacterium mushroom powder, 60 parts of mealy potatos, 160 parts of wheat flours, 3 parts of starch, 5 parts of Glutens, 5 parts of bone meal, 1 part of edible salt, 1 part of monosodium glutamate.
The preparation method of the present embodiment bacterium mushroom wetted surface, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 5 minutes, pull oven dry out, pulverize, cross 120 mesh sieves, obtain bacterium mushroom powder for subsequent use;
2) by formula, former, the auxiliary material that take are are fully stirred and evenly mixed, agglomerating to holding with have gentle hands, softly loose, then add suitable quantity of water to stir and face, formation dough is placed under 27 DEG C of conditions and leaves standstill 40 minutes, makes the abundant slaking of dough;
3) by step 2) dough of slaking sends into noodle rolling machine compressing tablet to cut into the widest cross section is 8 millimeters, and length is the noodles of 26 centimetres, at normal temperatures indoor hanging, dry, until water content is 28%, carry out vacuum packaging, adopt microwave to carry out flash pasteurization disinfection.
Claims (5)
1. a bacterium mushroom wetted surface, it is characterized in that, comprise that following weight portion raw material makes: 30～70 parts, bacterium mushroom powder, 20～60 parts of mealy potatos, 100～200 parts of wheat flours, 3～7 parts of starch, 1～5 part of Gluten, 3～7 parts of bone meal, 1～5 part of edible salt, 0.6～1 part of monosodium glutamate.
2. a bacterium mushroom wetted surface, is characterized in that, comprises that following weight portion raw material makes: 50 parts, bacterium mushroom powder, 40 parts of mealy potatos, 150 parts of wheat flours, 5 parts of starch, 3 parts of Glutens, 5 parts of bone meal, 3 parts of edible salts, 0.8 part of monosodium glutamate.
3. the preparation method of bacterium mushroom wetted surface as claimed in claim 1 or 2, is characterized in that, comprises the following steps:
1) bacterium mushroom is poured in boiling water into blanching 2～6 minutes, pull oven dry out, pulverize, cross 100～120 mesh sieves, obtain bacterium mushroom powder for subsequent use;
2) by formula, former, the auxiliary material that take are are fully stirred and evenly mixed, agglomerating to holding with have gentle hands, softly loose, then add suitable quantity of water to stir and face, formation dough is placed under 20～35 DEG C of conditions and leaves standstill 30～60 minutes, makes the abundant slaking of dough;
3) by step 2) dough of slaking sends into noodle rolling machine compressing tablet and cuts into noodles, and indoor hanging, dries at normal temperatures, until water content is 25～35%, carries out vacuum packaging, sterilization.
4. preparation method according to claim 3, is characterized in that: the mode of described sterilization is for carrying out flash pasteurization sterilization with microwave.
5. preparation method according to claim 3, is characterized in that: when described dough is sent into noodle rolling machine compressing tablet and cut into noodles, the widest cross section of dough is 0.5～15 millimeter, and length is 20～30 centimetres.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410335673.2A CN104171910A (en) | 2014-07-15 | 2014-07-15 | Wetted mushroom noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410335673.2A CN104171910A (en) | 2014-07-15 | 2014-07-15 | Wetted mushroom noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104171910A true CN104171910A (en) | 2014-12-03 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410335673.2A Pending CN104171910A (en) | 2014-07-15 | 2014-07-15 | Wetted mushroom noodles and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104171910A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919051A (en) * | 2016-04-05 | 2016-09-07 | 闫金亮 | Sandwich potato noodles and making method thereof |
| CN115590149A (en) * | 2022-10-26 | 2023-01-13 | 淄博志绿农牧有限公司（Cn） | Instant nutritious fine dried noodles and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1625968A (en) * | 2003-12-11 | 2005-06-15 | 杜方桥 | Instant wet noodles in multiple flavors |
| CN1742616A (en) * | 2005-10-20 | 2006-03-08 | 王克夫 | Konjak instant wet noodles |
| CN101129176A (en) * | 2007-09-29 | 2008-02-27 | 山西省农业科学院农产品综合利用研究所 | Method for manufacturing fresh-keeping wet noodle of various grains |
| CN102669551A (en) * | 2012-05-04 | 2012-09-19 | 张暇 | Ganoderma noodles and manufacturing method thereof |
-
2014
- 2014-07-15 CN CN201410335673.2A patent/CN104171910A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1625968A (en) * | 2003-12-11 | 2005-06-15 | 杜方桥 | Instant wet noodles in multiple flavors |
| CN1742616A (en) * | 2005-10-20 | 2006-03-08 | 王克夫 | Konjak instant wet noodles |
| CN101129176A (en) * | 2007-09-29 | 2008-02-27 | 山西省农业科学院农产品综合利用研究所 | Method for manufacturing fresh-keeping wet noodle of various grains |
| CN102669551A (en) * | 2012-05-04 | 2012-09-19 | 张暇 | Ganoderma noodles and manufacturing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105919051A (en) * | 2016-04-05 | 2016-09-07 | 闫金亮 | Sandwich potato noodles and making method thereof |
| CN115590149A (en) * | 2022-10-26 | 2023-01-13 | 淄博志绿农牧有限公司（Cn） | Instant nutritious fine dried noodles and preparation method thereof |
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Application publication date: 20141203 |
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