CN104323067A - Vegetable vermicelli and preparation method thereof - Google Patents
Vegetable vermicelli and preparation method thereof Download PDFInfo
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- CN104323067A CN104323067A CN201410483938.3A CN201410483938A CN104323067A CN 104323067 A CN104323067 A CN 104323067A CN 201410483938 A CN201410483938 A CN 201410483938A CN 104323067 A CN104323067 A CN 104323067A
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- 235000019698 starch Nutrition 0.000 claims abstract description 37
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- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims abstract description 8
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims abstract description 8
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
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- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007596 consolidation process Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000009998 heat setting Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
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- 230000005012 migration Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000004804 winding 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
- 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
- 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
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
-
- 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)
- Botany (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a vegetable vermicelli which comprises the following components by weight: 20-30 parts of vegetable juice, 30-70 parts of wet starch and 0.05-0.1 part of hydroxy propyl methylcellulose. The present invention also discloses a preparation method for the vegetable vermicelli. The method is specifically implemented according to the following steps: vegetable juice extraction, wet starch preparation, vermicelli preparation, freezing process and drying process. The vegetable vermicelli has rich nutrition, has delicate, smooth and transparent surface, is not easy to break, and rarely contains broken vermicelli.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of vegetable vermicelli, the invention still further relates to a kind of preparation method of vegetable vermicelli.
Background technology
Vermicelli, also known as bean vermicelli, are the thread or strip dry starch goods be made up of starch from sweet potato, farina, tapioca, wheaten starch, cornstarch, Raw material processing.All have production in China various places, in canescence, yellow or yellowish-brown, can be divided into round vermicelli, fine powder bar and wide vermicelli etc. by shape, smooth in taste flexible.The mineral matter such as carbohydrate, dietary fiber, protein, nicotinic acid and calcium, magnesium, iron, potassium, phosphorus, sodium is rich in vermicelli; Vermicelli have good attached taste, and it can absorb the taste of various delicious soup stock, add the soft and moist soft of vermicelli itself, more tasty and refreshing pleasant, deeply like by people.The nutritional labeling that existing vermicelli exist, outward appearance, local flavor are more single, and rough surface easily fractures and poach becomes muddy simultaneously, and absorb water swollen rotten shortcoming.
Summary of the invention
The object of this invention is to provide a kind of vegetable vermicelli, these vermicelli have unique flavor, naturally clean, mouthfeel super good, smooth surface is transparent, not frangibility and the feature that easily absorbs.
Another object of the present invention is to provide a kind of preparation method of vegetable vermicelli.
First technical scheme of the present invention is, a kind of vegetable vermicelli is composed of the following components according to weight portion: vegetable juice 20 parts-30 parts, wet starch 30 parts-70 parts, hydroxypropyl methylcellulose 0.05 part-0.1 part.
Feature of the present invention is also,
The mass concentration of vegetable juice is 4%-10%; Vegetable juice is cucumber, carrot, spinach, celery, tomato, capsicum, leek, rape, caraway or cabbage juice.
The mass concentration of wet starch is 60%-80%.
Second technical scheme of the present invention is, a kind of preparation method of vegetable vermicelli specifically implements according to following steps:
The extraction of step 1, vegetable juice;
The preparation of step 2, wet starch;
Step 3, making vermicelli;
Step 4, freezing processing;
Step 5, dry process.
Feature of the present invention is also,
The extraction of vegetable juice is specifically implemented according to following steps: choose vegetables, put into pulverizer after cleaning up, and adds water and pulverize, and crosses 50-70 mesh sieve, squeezes the vegetable juice that mass concentration is 4%-10%; Wherein, vegetables are cucumber, carrot, spinach, celery tomato, capsicum, leek, rape, caraway or Chinese cabbage.
The preparation of wet starch is specifically implemented according to following steps: be weigh starch and water at 1: 2-3: 5 according to mass ratio, and both mixed, carry out processed, the water of removing 20%-40%, obtains the wet starch that mass concentration is 60%-80%, for subsequent use.
Make vermicelli specifically to implement according to following steps:
Take the vegetable juice of 20 parts-30 parts and the wet starch of 30 parts-70 parts respectively according to mass parts, be uniformly mixed, mixing time is 0.5h-0.6h; Mixture is put into vermicelli machine process, wherein, the temperature of vermicelli machine inside is 100 DEG C-150 DEG C, and the processing time is 0.02h-0.05h, directly leaks powder.(machinery: self heating vermicelli machine)
Freezing processing is specifically implemented according to following steps: cut off by self-cooked machine vermicelli out, and be positioned on bamboo frame and naturally cool 12 hours, then put into freezer freezing, when vermicelli amount is less than 2 ton hours, cryogenic temperature is-3 DEG C--and 4 DEG C, cooling time is 10-12 hour; When vermicelli amount is 2 ton of-8 ton hour, cryogenic temperature is-10 DEG C--20 DEG C, cooling time is 15-24 hour.
Dry process is specifically implemented according to following steps: vermicelli being placed in naturally ventilated clean environment water content in airing to vermicelli is 16%-18%, obtains vegetable vermicelli product.
The invention has the beneficial effects as follows: vegetable vermicelli of the present invention has nutritious, surface is moist, and not frangibility, seldom has disconnected powder phenomenon.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in detail.
The invention provides a kind of vegetable vermicelli, be made up of following component according to weight portion: vegetable juice 20 parts-30 parts, wet starch 30 parts-70 parts, hydroxypropyl methylcellulose 0.05 part-0.1 part.
The mass concentration of vegetable juice is 4%-10%; Described vegetable juice is cucumber, carrot, spinach, celery tomato, capsicum, leek, rape, caraway or cabbage juice etc.
The mass concentration of wet starch is 60%-80%.
The invention provides a kind of preparation method of vegetable vermicelli, specifically implement according to following steps:
The extraction of step 1, vegetable juice
Choose vegetables, after cleaning up, put into pulverizer, and add water and pulverize, cross 50-70 mesh sieve, squeeze the vegetable juice that mass concentration is 4%-10%; Wherein, vegetables are cucumber, carrot, spinach or Chinese cabbage etc.;
The preparation of step 2, wet starch
Be weigh starch and water at 1: 2-3: 5 according to mass ratio, both mixed, carry out processed, the water of removing 20%-40%, obtains the wet starch that mass concentration is 60%-80%, for subsequent use;
Step 3, making vermicelli
Take the vegetable juice of 20 parts-30 parts and the wet starch of 30 parts-70 parts respectively according to mass parts, hydroxypropyl methylcellulose 0.05 part-0.1 part, is uniformly mixed, and mixing time is 0.5h-0.6h; Mixture is put into self heating vermicelli machine to process, wherein, the temperature of vermicelli machine inside is 100 DEG C-150 DEG C, and the processing time is 0.02h-0.05h, directly leaks powder;
Step 4, freezing processing
Cut off by self-cooked machine vermicelli out, be positioned over natural 12 hours cool times on bamboo frame, then put into freezer, cryogenic temperature is-3 DEG C--4 DEG C, cooling time is 10-12 hour.If vermicelli amount is less than 2 ton hours, adopt above-mentioned freezing processing mode, if vermicelli amount is at 2 ton of-8 ton hour, cryogenic temperature is-10 DEG C--20 DEG C, cooling time is 15-24 hour;
Step 5, dry process
Vermicelli being placed in naturally ventilated clean environment water content in airing to vermicelli is 12%-14%, obtains vegetable vermicelli product.
Rough, easy to be crisp easily broken.In the present invention, the addition of vegetable juice and mass concentration can affect the quality of vegetable vermicelli, adding of vegetable juice, the nutritive value of vermicelli can be improved, if when the mass concentration of vegetable juice is too high, mix with wet starch, vermicelli can be caused to produce bubble, and affect the formability of vermicelli, easily broken easily sticky in the digestion process in later stage, if when the mass concentration of vegetable juice is too low, the effect improving vermicelli nutritive value can not be reached.
The addition of wet starch and mass concentration also can affect the quality of vegetable vermicelli, and when the mass concentration of wet starch is too low, the formability of powder ball is bad, and the thixotropy of powder ball is poor, when mass concentration is too high, the rough surface of powder ball, sticky hand, the thickness of the vermicelli of formation is uneven.
In the manufacturing process of vermicelli, mixing time 0.5h-0.6h; Time upon agitation lower than 0.5h, powder ball viscosity is comparatively large, and mobility is poor, and thixotropy is poor; Time upon agitation higher than 0.6h, the viscosity of powder ball is less, and mobility increases, and thixotropy is poor.
The temperature of vermicelli machine inside remains on 100 DEG C-150 DEG C, if temperature is too low, when lower than 100 DEG C, vegetable vermicelli can not be ripe; If temperature is too high, vegetable vermicelli can be expanded; Processing time will remain in 0.02h-0.05h, and when the time is lower than 0.02h, vegetable vermicelli can not be completely ripe, when the time is higher than 0.05h, there will be expanded phenomenon; 5-10 second is kept in self-cooked machine;
The cryogenic temperature of vegetable vermicelli is-3 DEG C--4 DEG C, if vermicelli amount is 2 tons-8 tons, cryogenic temperature is-10 DEG C--20 DEG C under this temperature conditions, the vegetable vermicelli compact structure consolidation prepared, the crystallization of appearance is fewer, when cryogenic temperature is too low, there is pit in the internal structure of vermicelli, the matter structure of vermicelli suffers serious destruction, when cryogenic temperature is too high, affect vermicelli to bring back to life and make the toughness of vermicelli lower and have a lot of pore, easily occur disconnected bar phenomenon when boiling.
Cooling time is 10-12 hour, as many in vermicelli amount, and cooling time is 15-24 hour.At this moment during section, the microstructure of vermicelli is even, reduces the viscosity of vermicelli, improves the intensity of vermicelli.
In the process of drying, keep room temperature, so both can reduce production cost, and the quality of the vermicelli prepared is better, when baking temperature is too high, the surface meeting drying shrinkage of vermicelli, internal moisture is accumulated, and vermicelli are bending uneven, there will be disconnected bar during rehydration.The water content of vermicelli will remain on 16%-18%, when water content is too high, easily occurs corruption, when water content is too low, and the vermicelli surface prepared
HPMC (hydroxypropyl methylcellulose) is the migration of moisture in food when controlling heating or low-temperature storage, or utilizes the characteristic of heat setting glue to provide thermophilic digestion and prevent moisture from flowing out equivalence fruit.HPMC has stronger viscosity, thermal finalization characteristic and the adhesion characteristics of whole powder ball can be strengthened, increase the formability of final products, strengthen the gel network of powder ball, promote the crosslinked winding of amylose, strengthen hardness and the malleable of vermicelli, but when adding too high, hydrogen bond can be hindered to pile up crystallization, cause vermicelli frangibility further.
Embodiment 1
A preparation method for cucumber vermicelli, specifically implements according to following steps: choose cucumber, puts into pulverizer after cleaning up, and adds water and pulverize, and crosses 50 mesh sieves, squeezes the Fresh Cucumber Juice that mass concentration is 4%; Be weigh starch and water at 1: 2 according to mass ratio, both mixed, carry out processed, the water of removing 40%, obtains the wet starch that mass concentration is 60%, for subsequent use; Take the Fresh Cucumber Juice of 30 parts and the wet starch of 30 parts respectively according to mass parts, hydroxypropyl methylcellulose 0.05 part, is uniformly mixed, and mixing time is 0.6h; Mixture is put into bean vermicelli self-cooked machine to process, wherein, the temperature of vermicelli machine inside is 100 DEG C-150 DEG C, and the processing time is 0.02h, then put into self-cooked machine keep within 8 seconds, directly leak powder.Cut off by self-cooked machine vermicelli out, be positioned on bamboo frame and naturally cool, natural 12 hours cool times, then put into freezer, cryogenic temperature is-4 DEG C, and cooling time is 10 hours.Vermicelli being placed in naturally ventilated clean ring, border water content in airing to vermicelli is 12%, obtains cucumber vermicelli product.
Embodiment 2
A preparation method for vegetable vermicelli, specifically implements according to following steps: choose Chinese cabbage, puts into pulverizer after cleaning up, and adds water and pulverize, and crosses 70 mesh sieves, squeezes the Fresh Cucumber Juice that mass concentration is 10%; Be weigh starch and water at 3: 5 according to mass ratio, both mixed, carry out processed, the water of removing 20%, obtains the wet starch that mass concentration is 80%, for subsequent use; Take the vegetable juice of 20 parts and the wet starch of 70 parts respectively according to mass parts, hydroxypropyl methylcellulose 0.1 part, is uniformly mixed, and mixing time is 0.5h; Mixture is put into self-cooked machine process, wherein, the temperature of vermicelli machine inside is 100 DEG C, and the processing time is 0.02h, then puts into nature machine maintenance 5 seconds; Direct leakage powder.Natural machine vermicelli are out cut off, are positioned on bamboo frame and naturally cool, natural 12 hours cool times, then put into freezer, cryogenic temperature is-3 DEG C, and cooling time is 12 hours.Vermicelli being placed in naturally ventilated clean environment water content in airing to vermicelli is 14%, obtains Chinese cabbage vermicelli product.
Embodiment 3
A preparation method for spinach vermicelli, specifically implements according to following steps: choose spinach, puts into pulverizer after cleaning up, and adds water and pulverize, and crosses 60 mesh sieves, squeezes the Fresh Cucumber Juice that mass concentration is 5%; Be weigh starch and water at 11: 20 according to mass ratio, both mixed, carry out processed, the water of removing 30%, obtains the wet starch that mass concentration is 70%, for subsequent use; Take the vegetable juice of 25 parts and the wet starch of 40 parts respectively according to mass parts, hydroxypropyl methylcellulose 0.08 part, is uniformly mixed, and mixing time is 0.55h; Mixture is put into self-cooked machine process, wherein, the temperature of vermicelli machine inside is 120 DEG C, and the processing time is 0.04h, then puts into nature machine maintenance 10 seconds; Direct leakage powder.Cut off by natural machine vermicelli out, be positioned on bamboo frame and naturally cool, naturally cool 12 hours, then put into freezer, cryogenic temperature is-3.5 DEG C, and cooling time is 11 hours.Vermicelli being placed in naturally ventilated clean environment water content in airing to vermicelli is 13%, obtains spinach vermicelli product.
Claims (9)
1. a vegetable vermicelli, is characterized in that, composed of the following components according to weight portion: vegetable juice 20 parts-30 parts, wet starch 30 parts-70 parts, hydroxypropyl methylcellulose 0.05 part-0.1 part.
2. vegetable vermicelli according to claim 1, is characterized in that, the mass concentration of described vegetable juice is 4%-10%; Described vegetable juice is cucumber, carrot, spinach, celery tomato, capsicum, leek, rape, caraway or cabbage juice.
3. vegetable vermicelli according to claim 1, is characterized in that, the mass concentration of described wet starch is 60%-80%.
4. a preparation method for vegetable vermicelli, is characterized in that, specifically implements according to following steps:
The extraction of step 1, vegetable juice;
The preparation of step 2, wet starch;
Step 3, making vermicelli;
Step 4, freezing processing;
Step 5, dry process.
5. the preparation method of vegetable vermicelli according to claim 4, it is characterized in that, the extraction of described vegetable juice is specifically implemented according to following steps: choose vegetables, pulverizer is put into after cleaning up, and add water and pulverize, cross 50-70 mesh sieve, squeeze the vegetable juice that mass concentration is 4%-10%; Wherein, vegetables are cucumber, carrot, spinach, celery tomato, capsicum, leek, rape, caraway or Chinese cabbage.
6. the preparation method of vegetable vermicelli according to claim 4, it is characterized in that, the preparation of described wet starch is specifically implemented according to following steps: be weigh starch and water at 1: 2-3: 5 according to mass ratio, both are mixed, carry out processed, the water of removing 20%-40%, obtains the wet starch that mass concentration is 60%-80%, for subsequent use.
7. the preparation method of vegetable vermicelli according to claim 4, it is characterized in that, described making vermicelli are specifically implemented according to following steps: take the vegetable juice of 20 parts-30 parts and the wet starch of 30 parts-70 parts respectively according to mass parts, be uniformly mixed, mixing time is 0.5h-0.6h; Mixture is put into self heating vermicelli machine to process, wherein, the temperature of vermicelli machine inside is 100 DEG C-150 DEG C, and the processing time is 0.02h-0.05h, then put into self-cooked machine keep 5-10 directly leak powder second.
8. the preparation method of vegetable vermicelli according to claim 4, it is characterized in that, described freezing processing is specifically implemented according to following steps: cut off by natural machine vermicelli out, be positioned on bamboo frame and naturally cool, natural 12 hours cool times, then put into freezer, vermicelli amount is less than 2 ton hours, cryogenic temperature is-3 DEG C--4 DEG C, cooling time is 10-12 hour; When vermicelli amount is 2 ton of-8 ton hour, cryogenic temperature is-10 DEG C--20 DEG C, cooling time is 15-24 hour.
9. the preparation method of vegetable vermicelli according to claim 4, it is characterized in that, described drying process is specifically implemented according to following steps: vermicelli being placed in naturally ventilated clean environment water content in airing to vermicelli is 16%-18%, obtains vegetable vermicelli product.
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| CN105285793A (en) * | 2015-10-27 | 2016-02-03 | 颍上县天好食品有限公司 | Eyesight improving and bowel relaxing carrot vermicelli |
| CN106260821A (en) * | 2015-05-19 | 2017-01-04 | 镇江市都市生态农业有限公司 | The manufacture method of bean noodles |
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