CN104381908A - Alum-free flour ball and method for preparing same - Google Patents
Alum-free flour ball and method for preparing same Download PDFInfo
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- CN104381908A CN104381908A CN201410591951.0A CN201410591951A CN104381908A CN 104381908 A CN104381908 A CN 104381908A CN 201410591951 A CN201410591951 A CN 201410591951A CN 104381908 A CN104381908 A CN 104381908A
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- alum
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- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000013312 flour Nutrition 0.000 title abstract 7
- 229940037003 alum Drugs 0.000 claims abstract description 43
- 229920002472 Starch Polymers 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 27
- 239000008107 starch Substances 0.000 claims abstract description 27
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 20
- 229920002752 Konjac Polymers 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000003826 Artemisia Nutrition 0.000 claims abstract description 3
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 3
- 244000030166 artemisia Species 0.000 claims abstract description 3
- 235000009052 artemisia Nutrition 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000017550 sodium carbonate Nutrition 0.000 claims description 9
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 240000003183 Manihot esculenta Species 0.000 claims description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 7
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract description 7
- 229910052782 aluminium Inorganic materials 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 241001312219 Amorphophallus konjac Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000014113 dietary fatty acids Nutrition 0.000 abstract 1
- 239000000194 fatty acid Substances 0.000 abstract 1
- 229930195729 fatty acid Natural products 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 235000015702 Artemisia filifolia Nutrition 0.000 description 6
- 241001670242 Artemisia filifolia Species 0.000 description 6
- 239000004411 aluminium Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000005266 casting Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 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
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000007472 neurodevelopment Effects 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
- 210000000056 organ Anatomy 0.000 description 1
- 208000005368 osteomalacia Diseases 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 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
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides an alum-free flour ball and a method for preparing the same, belonging to the technical field of food processing. The alum-free flour ball is prepared from the following raw materials in parts by weight: 100 parts of a starch, 0.1-0.5 part of konjac flour, 0.1-0.3 part of table salt, 0.1-0.4 part of phosphate, 0.1-0.5 part of an alum substitute, 0.05-0.5 part of sodium carbonate, 0.3-0.5 part of sucrose fatty acid ester and 0.2-0.5 part of a vegetable oil. The alum-free flour ball provided by the invention is free from alum, and xanthan gum and artemisia filifoliagum serve as the substitutes for the alum, thus people can eat the alum-free flour ball safely, and the possibility that the content of aluminum in the human body is beyond the standard can be reduced. The alum-free flour ball is suitable for industrial production.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to one and stick together and preparation method thereof without alum powder.
Background technology
Powder sticks together, and is one of common food of China, dark liking by numerous people.Containing the mineral matter such as carbohydrate, dietary fiber, protein, nicotinic acid and calcium, magnesium, iron, potassium, phosphorus, sodium during powder sticks together, nutritious.The eating method that powder sticks together is varied, can prepare exquisite dish together with other food.But for making stick together chewiness, mouthfeel of the powder produced good, traditional powder sticks together in production process and adds alum (KAl (SO
4) 212H
2o), powder sticks together the saying of " not becoming powder without alum " in industry.
But too much alum intake has certain harm to human body.Aluminium has aggregation, can enter most organs in body, mainly accumulate in bone in a large number after absorption, also infringement is had to brain and kidney, aluminium exceeds standard larger on the impact of children, not only affects the growth of children's bone, also can cause that the neurodevelopment of infant is impaired causes intelligence development obstacle.Also by causing damage and the distortion of skeletal system with the interaction of calcium, phosphorus, there is osteomalacia, osteoporosis etc. in aluminium.The food additives of China use sanitary standard (GB2760-1996) and " in flour-made food aluminium limitation national standard (GB15202-2003) " regulation, in product, the content of aluminium must not more than 100mg/kg, and the consumption being converted to alum must not more than 1 ‰.Therefore, a kind of sticking together and preparation method thereof without alum powder is provided to have very large meaning.
Summary of the invention
The problem to be solved in the present invention is that traditional powder sticks together in production process and adds alum, has certain damage to human body.
First object of the present invention is to provide one and sticks together without alum powder.The described raw material components sticked together without alum powder by weight, comprising:
Starch 100 parts, konjaku powder 0.1 ~ 0.5 part, salt 0.1 ~ 0.3 part, phosphate 0.1 ~ 0.4 part, alum substituting agent 0.1 ~ 0.5 part, soda ash 0.05 ~ 0.5 part, sucrose fatty ester 0.3 ~ 0.5 part, vegetable oil 0.2 ~ 0.5 part.
Further, described alum substituting agent is one or more in locust bean gum, xanthans, guar gum, carragheen, pectin, algin, artemisia seed gum.
Preferably, described alum substituting agent is xanthans.
Further, described starch comprises one or more in starch from sweet potato, farina, tapioca.
Further, described phosphate is the mixture of sodium trimetaphosphate, calgon, sodium pyrophosphate.
Second object of the present invention is that providing a kind of prepares the above-mentioned method sticked together without alum powder.The described preparation method sticked together without alum powder comprises Feedstock treating, leaks powder, boils, casting, cooling, drying, finished product.Described Feedstock treating comprises the following steps:
(1) become stick with paste: get 3% ~ 4% of starch gross weight, the warm water adding 3% ~ 4% of starch gross weight stirs evenly, and then add starch gross weight 24% ~ 40% boiling water, fully stir, be adjusted to transparent shape become stick with paste;
(2) powder and face is adjusted: in the paste that step (1) obtains, add the also stirring rapidly of konjaku powder, salt, phosphate, alum substituting agent, soda ash, sucrose fatty ester, vegetable oil, remaining starch is added after stirring, add the warm water of starch weight 2 ~ 5 times afterwards, fully mix.
Preferably, the amount of the warm water added in described step (2) is 3 times of starch gross weight.
Preferably, the temperature of described warm water is 35 ~ 45 DEG C.
Further, the mixture softness that step (2) obtains is shaping, mixes, without small particle.
The advantage that the present invention has and good effect are: provided by the inventionly stick together without alum powder, do not add alum, replace alum, can make the relieved use of people, decrease the possibility of aluminium content overproof in human body, be beneficial to suitability for industrialized production with xanthans, the sub-glue of sand sagebrush (Artemisia filifolia) etc.Provided by the inventionly to stick together without alum powder, finished product be bright, flexible, adhesion and solubility low.The preparation method sticked together without alum powder provided by the invention, process is simple, easy to operate, is beneficial to artificial, mechanical use, is suitable for suitability for industrialized production.The preparation method sticked together without alum powder in the present invention, adds the water of different temperatures in batches, and after XianCheng sticks with paste and face, is beneficial to the formation of vermicelli, makes its later stage gelatinization, performance of bringing back to life good, and not easy fracture when boiling, mouthfeel is good.
Detailed description of the invention
For a better understanding of the present invention, below in conjunction with specific embodiment, the present invention is conducted further description.
Embodiment 1
One sticks together without alum powder, and its raw material by weight, comprising: starch from sweet potato 100 parts, konjaku powder 0.1 part, salt 0.1 part, calgon 0.1 part, xanthans 0.1 part, soda ash 0.05 part, sucrose fatty ester 0.3 part, vegetable oil 0.2 part.
Embodiment 2
One sticks together without alum powder, its raw material by weight, comprise: farina 50 parts, tapioca 50 parts, konjaku powder 0.3 part, salt 0.2 part, sodium trimetaphosphate 0.1 part, calgon 0.1 part, xanthans 0.3 part, soda ash 0.2 part, sucrose fatty ester 0.4 part, vegetable oil 0.3 part.
Embodiment 3
One sticks together without alum powder, its raw material by weight, comprise: starch from sweet potato 50 parts, farina 30 parts, tapioca 20 parts, konjaku powder 0.5 part, salt 0.3 part, sodium trimetaphosphate 0.1 part, calgon 0.2 part, sodium pyrophosphate 0.1 part, 0.5 part, the sub-glue of sand sagebrush (Artemisia filifolia), soda ash 0.5 part, sucrose fatty ester 0.5 part, vegetable oil 0.5 part.
Embodiment 4
Without the preparation method that alum powder sticks together, comprise the following steps:
(1) Feedstock treating:
A becomes to stick with paste: get 1.5kg starch from sweet potato, 1.5kg tapioca, the 40 DEG C of warm water adding 3kg stir evenly, and then add the boiling water of 24kg, fully stir, and is adjusted to transparent shape and becomes to stick with paste.
B adjusts powder and face: in the paste that step a obtains, add konjaku powder 0.1kg, salt 0.1kg, sodium pyrophosphate 0.1kg, calgon 0.1kg, xanthans 0.4kg, soda ash 0.05kg, sucrose fatty ester 0.3kg, vegetable oil 0.2kg also stirring rapidly, stir and add 37.5kg starch from sweet potato, 37.5kg tapioca, and add 40 DEG C of warm water of 300kg, be fully mixed to mixture softness shaping, mix, without small particle.
(2) leaking powder, boil and the mixture obtained in step (1) is put into Lous powder spoon, by vibration, is that mixture becomes thread bleeding to be equipped with in the pot of boiling water along aperture at the bottom of spoon, and the distance of the water surface is 55 ~ 65cm at the bottom of spoon and in pot.
(3) casting will will boil the taking-up but not well done powder sticks together in step (2), loads in mould.
(4) cooling, dry, finished product.Powder sticks together cooled and solidified in a mold, and temperature is preferably 5 ~ 15 DEG C.After to be solidified, it is taken out from mould, dry, get product.
Step (2)-(4) also can adopt other existing techniques.
Embodiment 5
Without the preparation method that alum powder sticks together, comprise the following steps:
(1) Feedstock treating:
A becomes to stick with paste: get 3.6kg starch from sweet potato, 2.4kg farina, 2.0kg tapioca, the 43 DEG C of warm water adding 8kg after mixing stir evenly, and then adds the boiling water of 80kg of starch gross weight, fully stirs, and is adjusted to transparent shape and becomes to stick with paste;
B adjusts powder and face: in the paste that step a obtains, add konjaku powder 1kg, salt 0.6kg, sodium pyrophosphate 0.2kg, calgon 0.4kg, sodium trimetaphosphate 0.2kg, the sub-glue 1kg of sand sagebrush (Artemisia filifolia), soda ash 1kg, sucrose fatty ester 1kg, vegetable oil 1kg also stirring rapidly, stir and add 86.4kg starch from sweet potato, 57.6kg farina, 48kg tapioca, and add 38 DEG C of warm water of 600kg, be fully mixed to mixture softness shaping, mix, without small particle.
(2) leaking powder, boil and the mixture obtained in step (1) is put into Lous powder spoon, by vibration, is that mixture becomes thread bleeding to be equipped with in the pot of boiling water along aperture at the bottom of spoon, and the distance of the water surface is 55 ~ 65cm at the bottom of spoon and in pot.
(3) casting will will boil the taking-up but not well done powder sticks together in step (2), loads in mould.
(4) cooling, dry, finished product.Powder sticks together cooled and solidified in a mold, and temperature is preferably 5 ~ 15 DEG C.After to be solidified, it is taken out from mould, dry, get product.
Step (2)-(4) also can adopt other common techniques.
Above embodiments of the invention have been described in detail, but described content being only preferred embodiment of the present invention, can not being considered to for limiting practical range of the present invention.All equalizations done according to the scope of the invention change and improve, and all should still belong within this patent covering scope.
Claims (9)
1. one kind sticks together without alum powder, it is characterized in that: its raw material components by weight, comprising:
Starch 100 parts, konjaku powder 0.1 ~ 0.5 part, salt 0.1 ~ 0.3 part, phosphate 0.1 ~ 0.4 part, alum substituting agent 0.1 ~ 0.5 part, soda ash 0.05 ~ 0.5 part, sucrose fatty ester 0.3 ~ 0.5 part, vegetable oil 0.2 ~ 0.5 part.
2. according to claim 1ly to stick together without alum powder, it is characterized in that: described alum substituting agent is one or more in locust bean gum, xanthans, guar gum, carragheen, pectin, algin, artemisia seed gum.
3. according to claim 1 and 2ly to stick together without alum powder, it is characterized in that: described alum substituting agent is xanthans.
4. according to claim 1ly to stick together without alum powder, it is characterized in that: described starch comprises one or more in starch from sweet potato, farina, tapioca.
5. according to claim 1ly to stick together without alum powder, it is characterized in that: described phosphate is one or more in sodium trimetaphosphate, calgon, sodium pyrophosphate.
6. prepare the method sticked together without alum powder as described in Claims 1 to 5, comprise Feedstock treating, it is characterized in that: described Feedstock treating comprises the following steps:
(1) become stick with paste: the starch getting 3% ~ 4% of starch gross weight, the warm water adding 3% ~ 4% of starch gross weight stirs evenly, and then add starch gross weight 24% ~ 40% boiling water, fully stir, be adjusted to transparent shape become stick with paste;
(2) powder and face is adjusted: in the paste that step (1) obtains, add the also stirring rapidly of konjaku powder, salt, phosphate, alum substituting agent, soda ash, sucrose fatty ester, vegetable oil, remaining starch is added after stirring, add the warm water of starch gross weight 2 ~ 5 times afterwards, fully mix.
7. the preparation method sticked together without alum powder according to claim 6, is characterized in that: the amount of the warm water added in described step (2) is 3 times of starch gross weight.
8. the preparation method sticked together without alum powder according to claim 6, is characterized in that: the temperature of described warm water is 35 ~ 45 DEG C.
9., according to the arbitrary described preparation method sticked together without alum powder of claim 6-8, it is characterized in that: the mixture softness that step (2) obtains is shaping, mixes, without small particle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410591951.0A CN104381908A (en) | 2014-10-29 | 2014-10-29 | Alum-free flour ball and method for preparing same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410591951.0A CN104381908A (en) | 2014-10-29 | 2014-10-29 | Alum-free flour ball and method for preparing same |
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| Publication Number | Publication Date |
|---|---|
| CN104381908A true CN104381908A (en) | 2015-03-04 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410591951.0A Pending CN104381908A (en) | 2014-10-29 | 2014-10-29 | Alum-free flour ball and method for preparing same |
Country Status (1)
| Country | Link |
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| CN105192509A (en) * | 2015-09-10 | 2015-12-30 | 苏州金记食品有限公司 | Preparation method of alum-free crystal sheet jelly |
| CN105192509B (en) * | 2015-09-10 | 2019-03-15 | 苏州金记食品有限公司 | A kind of preparation method of no alum crystal bean sheet jelly |
| CN112075617A (en) * | 2020-08-28 | 2020-12-15 | 湖南康旺食品有限公司 | Germinated tartary buckwheat vermicelli and preparation method thereof |
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