CN104738418A - Crispy noodle cake and preparing method thereof - Google Patents
Crispy noodle cake and preparing method thereof Download PDFInfo
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- CN104738418A CN104738418A CN201510151432.7A CN201510151432A CN104738418A CN 104738418 A CN104738418 A CN 104738418A CN 201510151432 A CN201510151432 A CN 201510151432A CN 104738418 A CN104738418 A CN 104738418A
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Abstract
The invention discloses a crispy noodle cake and a preparing method thereof. In the preparing process, flour I is fried with oil grease, on one hand, after the flour I is fried, the flour toughness can be broken, the curing degree of cooked shredded flour is reduced, when the oil grease is used for frying the flour I, the crispy effect is achieved, and therefore, the crisp taste of the crispy noodle cake can be improved well; on the other hand, the fried flour I can emit the full-bodied wheat fragrance, and therefore, the positive effect is brought to the whole fragrance of the crispy noodle cake; compared with a traditional crispy noodle cake, the prepared crispy noodle cake is moderate in hardness and softness, good in crispy performance and rich in wheat fragrance, and has the wide market prospect and market benefits.
Description
Technical field
The present invention relates to crisp noodles processing technique field, a kind of crisp noodles face cake and preparation method thereof is specifically provided.
Background technology
Crisp noodles, as a little member of instant noodles family, is born in the mid-90 in 20th century, and little racoon crisp noodles wherein becomes the fine memory in a lot of childhood after 80s.Dry-eat-noodles do not need to boil, steep conditioning, directly eat, and have the flavour of shortcake, crisp, burnt odor.
Crisp noodles is for primary raw material with flour, palm oil, flavoring is added in flour, as raw materials such as salt, sugar, monosodium glutamate, soy sauce, spice, flavoring essence, pigments, flour and flavoring for mixture evenly after add mixed liquor and be uniformly mixed, again through calendering, chopping, and utilizing steaming net spee difference launched surface flower, boiling, to face silk slaking, eventually passes the fried sizing of dehydration.The crisp noodles moisture produced like this, below 2%, can preserve more than 6 months, and the fragrance of flour after fried is more tempting, and the flavoring wherein added in addition is without the slightest difference with leisure food, is a very welcome low price pot foods.
But crisp noodles industry competition is at present fierce, requirement for quality and mouthfeel strengthens day by day, current most producer mainly promotes the mouthfeel of crisp noodles by following technological means: the water absorption rate 1) increasing flour by adding starch in flour, fried through dehydration again, moisture in the silk of face is blasted, form fine and closely woven hole, and then face silk shortcake degree is increased; 2) oil temperature when raising face silk enters oil cauldron, the face silk of making realizes rapid dehydration, and face cake is shaped rapidly, increases brittleness.But for first kind of way, can the crisp degree of improving product although add starch, due to starch price comparatively flour exceed 4-5 doubly, thus make the production cost adding crisp noodles, cost performance is general; And in the second way, promoting oil temperature not only can make again crisp noodles oil content exceed the risk of national standard, and too high oil temperature also can increase the generation of carbonizing matter, is unfavorable for product quality.
Summary of the invention
In order to overcome above-mentioned defect, the invention provides a kind of crisp noodles face cake and preparation method thereof, this preparation method be simple, handling safety, and good through the crisp noodles face cake crisp brittleness that this preparation method is obtained, wheat aromatic flavour.
The present invention in order to the technical scheme solving its technical problem and adopt is: the preparation method of a kind of crisp noodles face cake, comprises following making step:
Step 1): take flour I, flour II, auxiliary and condiment and grease in proportion, after first described flour I being used grease frying, then mix with flour II and auxiliary and condiment, stir, obtain compound, for subsequent use; With described compound gross weight for benchmark, described flour I is 5 ~ 10 parts, II 15 ~ 20 parts, described flour, described auxiliary and condiment are 1 ~ 2 part, described grease is 1 ~ 5 part;
Step 2): take flavoring, stabilizing agent and soft water in proportion, described flavoring and stabilizing agent are joined in the soft water of 10 DEG C ~ 25 DEG C, stirring and dissolving is even, obtained and face water;
Step 3): the ratio converting 0.25 ~ 0.45kg and face water according to 1kg compound, obtained pour in described compound with face water by above-mentioned, make dough after utilizing mixer fully to stir 5 ~ 15 minutes, control dough temperature simultaneously and remain on 25 DEG C ~ 33 DEG C;
Step 4) utilize running roller to above-mentioned steps 3) obtained dough rolls, and obtains the musculus cutaneus that thickness is 0.7 ~ 1.2mm; Again musculus cutaneus is cut out by shredding knife, obtain raw noodles;
Step 5): by above-mentioned steps 4) obtained raw noodles are delivered in FCL and carry out boiling, the steam temperature in steam box controls below 150 DEG C, and digestion time is 50 ~ 100s; Noodles immerse in the baste of 30 ~ 90 DEG C after going out steam box or waterfall drenches baste, soak or waterfall pouring 0.1 ~ 2min, after then inhaling taste 20 ~ 100s, cut into the short noodles that length is 5 ~ 15cm;
Step 6): short noodles are packed in fried box, and are fried 50 ~ 80s in the oil of 150 ~ 190 DEG C in temperature, dry, cooling, i.e. obtained described crisp noodles face cake.
As a further improvement on the present invention, described step 1) in flour I method of grease frying be: first frying pan is preheated to 80 ~ 120 DEG C, the described flour I of formula ratio is poured in frying pan, continues the flour I 10 ~ 15min that stir-fries, until flour I temperature rises to 100 ~ 150 DEG C; Add the grease of formula ratio again, continue the flour I 15 ~ 20min that stir-fries, until flour I temperature rises to 100 ~ 170 DEG C, take the dish out of the pot, at room temperature cool, for subsequent use.
As a further improvement on the present invention, described auxiliary and condiment is selected as at least one in chilli powder, five-spice powder; Described grease is selected as the one in butter, lard, palm oil.
As a further improvement on the present invention, with described and face water gross weight for benchmark, described flavoring is 1 ~ 8 part, described stabilizing agent is 0.2 ~ 0.5 part, described soft water is 70 ~ 85 parts, wherein, the at least one in edible salt, monosodium glutamate, flavoring essence selected by described flavoring, and described stabilizing agent is selected as at least one in calgon, natrium citricum, Sodium Acid Pyrophosphate, sodium phosphate trimer.
As a further improvement on the present invention, described flavoring is mixed by the beef flavor of the edible salt of 2 ~ 3 parts, the monosodium glutamate of 1 ~ 1.5 part and 2 ~ 3 parts; Described stabilizing agent is selected as calgon.
As a further improvement on the present invention, described baste comprises following component with parts by weight: edible salt 3 ~ 4 parts, monosodium glutamate 3 ~ 4 parts, white granulated sugar 2 ~ 3 parts, soy sauce A1 ~ 2 part, soy sauce B1 ~ 2 part, flavour nucleotide disodium 0.05 ~ 0.1 part, soft water 70 ~ 80 parts.
As a further improvement on the present invention, described step 3) in, described compound and and face water mix according to the material-water ratio of 1:0.3.
As a further improvement on the present invention, described step 6) frying temperature of short-and-medium noodles is 165 ~ 170 DEG C, the frying time is 50 ~ 60s.
The invention also discloses a kind of crisp noodles face cake, adopt the preparation method of crisp noodles face of the present invention cake to be prepared from.
The invention has the beneficial effects as follows: flour I grease is carried out frying by the present invention in manufacturing process, on the one hand, flour I is after frying, flour muscle can be destroyed, and the amount of cure reduced after the silk boiling of face, and use grease to carry out frying flour I, also serve shortening effect, thus well improve the crispy texture of face cake; On the other hand, flour I can give out dense strongly fragrant wheat fragrance after frying, thus is that cake overall fragrance in face brings positive acting; Therefore, compared to traditional crisp noodles face cake, the crisp noodles face cake obtained by the present invention is neither too hard, nor too soft, and crisp brittleness is good, wheat aromatic flavour, has wide market prospects and market efficiency.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further details, but the invention is not restricted to these embodiments.
The invention discloses a kind of crisp noodles face cake and preparation method thereof, through this preparation method can obtain a kind of crisp degree well, strongly fragrant crisp noodles face cake; Study carefully it and realize reason, be mainly that the composition of raw materials of the present invention to crisp noodles face cake is optimized to combine and be equipped with and innovation is optimized to the preparation method of crisp noodles face cake, be described as follows:
One, crisp noodles face of the present invention cake is made
Step 1): configuration compound; Described compound forms according to the raw material configuration of following weight portion, sees the following form 1:
Table 1: unit: weight portion
The configuration mode of described compound is: take flour I, flour II, auxiliary and condiment and grease according to the above ratio, after first described flour I being used grease frying, then mix with flour II and auxiliary and condiment, stir more than 3min, compound is obtained after stirring, for subsequent use; Wherein, preferably, described auxiliary and condiment is mixed according to weight ratio 1:1 by chilli powder and five-spice powder;
Described flour I method of grease frying is: first frying pan is preheated to 80 ~ 120 DEG C, pours in frying pan, continue the flour I 10 ~ 15min that stir-fries by the described flour I of formula ratio, until flour I temperature rises to 100 ~ 150 DEG C; Add the grease of formula ratio again, continue the flour I 15 ~ 20min that stir-fries, until flour I temperature rises to 100 ~ 170 DEG C, take the dish out of the pot, at room temperature cool, for subsequent use.
Step 2): configuration and face water; Described and face water forms according to the raw material configuration of following weight portion, sees the following form 2:
Table 2: unit: weight portion
Described and configuration mode that is face water is: take flavoring, stabilizing agent and soft water according to the above ratio, described flavoring and stabilizing agent are joined in the soft water of 10 DEG C ~ 25 DEG C, stirs more than 15min, is uniformly dissolved, obtained and face water, for subsequent use;
Step 3) be configured by above-mentioned compound with face water according to the mixed proportion of 1:0.25 ~ 0.45, orthogonal design is as following table 3:
Table 3: compound and the orthonormal design of experiments with face water
| Numbering | Compound and and face water proportioning |
| Embodiment 1 | AⅠ：BⅠ＝1:0.3 |
| Embodiment 2 | AⅠ：BⅡ＝1:0.3 |
| Embodiment 3 | AⅠ：BⅢ＝1:0.3 |
| Embodiment 4 | AⅡ：BⅡ＝1:0.3 |
| Embodiment 5 | AⅡ：BⅢ＝1:0.3 |
| Embodiment 6 | AⅢ：BⅠ＝1:0.3 |
| Embodiment 7 | AⅠ：BⅠ＝1:0.4 |
| Embodiment 8 | AⅠ：BⅡ＝1:0.4 |
| Embodiment 9 | AⅠ：BⅢ＝1:0.4 |
| Embodiment 10 | AⅡ：BⅡ＝1:0.4 |
| Embodiment 11 | AⅡ：BⅢ＝1:0.4 |
| Embodiment 12 | AⅢ：BⅠ＝1:0.4 |
The raw material configuration of embodiment 1 ~ 12 is in shown in Table 4-1 and table 4-2:
Table 4-1: unit: weight (Kg)
Table 4-2: unit: weight (Kg)
Obtained pour in described compound with face water by above-mentioned, utilize horizontal mixer by the compound in embodiment 1 ~ 12 and and face to blunge 5 ~ 15min, make dough after abundant mixing, control dough temperature simultaneously and remain on 25 DEG C ~ 33 DEG C, the abundant formation of gluten can be impelled;
Step 4) utilize running roller to above-mentioned steps 3) obtained dough carries out 3 ~ 9 roads mixing calenderings (being preferably 9 roads mixing calenderings), obtains the musculus cutaneus that thickness is 0.7 ~ 1.2mm; Again musculus cutaneus is cut out by shredding knife, obtain raw noodles;
Step 5): by above-mentioned steps 4) obtained raw noodles are delivered in FCL and carry out boiling, the steam temperature in steam box controls less than 150 DEG C (be good with 100 ~ 120 DEG C), and digestion time is 50 ~ 100s; Noodles immerse in the baste of 30 ~ 90 DEG C after going out steam box or waterfall drenches baste, soak or waterfall pouring 0.1 ~ 2min, then inhale taste 20 ~ 100s, inhale taste amount and reach 15 ~ 20%, cut into the short noodles that length is 5 ~ 15cm;
Step 6): short noodles are packed in fried box, and are fried 50 ~ 80s in the palm oil of 150 ~ 190 DEG C in temperature, dry, cooling, i.e. obtained described crisp noodles face cake.
Preferably, in the manufacturing process of above-mentioned crisp noodles face cake, for ease of follow-up sensory evaluation comparison, the baste that embodiment 1 ~ 12 adopts all is mixed by the salt of 3.5 parts, the monosodium glutamate of 3.4 parts, white granulated sugar, the soy sauce A (for common soy sauce) of 1.5 parts, the soy sauce B (being the soy sauce that unified enterprise produces, i.e. HVP-S liquid) of 2 parts, the flavour nucleotide disodium (I+G) of 0.1 part and the soft water of 80 parts of 3 parts.Adopt the continuous fried mode of immersion in addition, frying temperature is 165 ~ 170 DEG C, and deep-fat frying time is 50 ~ 60s.
Two, traditional crisp noodles face cake is made
Comparative example 1 is for according to the traditional raw material formula shown in table 5, and traditionally processing technology prepares traditional crisp noodles face cake, operating procedure is: 1): the flour measuring formula ratio, adds the starch of formula ratio, flavouring, make major ingredient for subsequent use in flour; 2) in soft water, add the edible salt of formula ratio, dietary alkali, phosphate, flavoring essence and food coloring, stir and be uniformly dissolved rear obtained and face water; Then convert the standard of 0.3kg and face water according to 1kg major ingredient, will join in above-mentioned major ingredient in proportion with face water, after recycling dough mixing machine is fully uniformly mixed 10 ~ 15 minutes, make dough; 3) above-mentioned dough processing is shaped to thick the wearing of 5.0mm ~ 10.0mm, and then uses running roller opposite band to roll, obtain the musculus cutaneus that thickness is 0.7mm ~ 1.2mm; And then by musculus cutaneus by cutting out with shredding knife, obtain raw noodles; 4) be delivered in steam box by above-mentioned raw noodles and carry out boiling, steam temperature controls below 150 DEG C, and digestion time is 50 ~ 100s; After noodles go out steam box, waterfall drenches the baste of 30 ~ 90 DEG C, and waterfall drenches 0.1 ~ 2min, after then inhaling taste 20 ~ 100s, cuts into the short noodles that length is 5 ~ 15cm; 5) short noodles are packed in fried box, and are fried 50 ~ 80s in the palm oil of 150 ~ 190 DEG C in temperature, dry, cooling, namely obtained traditional crisp noodles face cake.
Table 5: unit: weight (Kg)
Three, product sensory evaluation
Respectively sensory evaluation is carried out to the traditional crisp noodles face cake obtained by the crisp noodles face cake obtained by the embodiment of the present invention 1 ~ 12 and comparative example 1, judge result as follows: table 6 is the sensory evaluation scores standard of crisp noodles face cake; The sensory evaluation result of the crisp noodles face cake of table 7 obtained by the embodiment of the present invention 1 ~ 12 and comparative example 1.
Table 6 sensory evaluation standard
The sensory evaluation result of table 7 embodiment of the present invention 1 ~ 12 and the crisp noodles face cake obtained by comparative example 1
Associative list 6 and 7 can be found out: the crisp noodles face cake obtained by the embodiment of the present invention 1 ~ 12 then all has good crisp brittleness, wheat fragrance is suitable for, especially with the crisp noodles face cake crisp brittleness obtained by embodiment 4 and wheat fragrance quality the best, but remaining embodiment also all meets production requirement.Although the crisp noodles face cake obtained by comparative example 1 also has good crisp brittleness and wheat fragrance, relative to the crisp noodles face cake obtained by the application, comparative example 1 is still in a disadvantageous position on the whole; What deserves to be explained is especially, comparative example 1, in order to promote the crisp degree mouthfeel of crisp noodles, introduces starch in its composition of raw materials, and as illustrated in background technology, the water absorption rate adding membership increase flour of starch, fried through dehydration again, moisture in the silk of face is blasted, forms fine and closely woven hole, and then face silk shortcake degree is increased, but simultaneously starch add the production cost that also can increase crisp noodles, cost performance is lower, is unfavorable for producing.
Why crisp noodles face cake obtained by the present invention has fabulous crisp degree and wheat fragrance, key has benefited from its innovation to composition of raw materials and manufacture craft, be specially: flour I grease is carried out frying by the embodiment of the present invention in manufacturing process, on the one hand, flour I, after frying, can destroy flour muscle, and the amount of cure reduced after the silk boiling of face, and use grease to carry out frying flour I, also serve shortening effect, thus well improve the crispy texture of face cake; On the other hand, flour I can give out dense strongly fragrant wheat fragrance after frying, thus brings positive acting for the overall fragrance of crisp noodles face cake; In addition, the raw material configuration of the application does not also increase production cost, and compared to traditional crisp noodles, the crisp noodles face cake obtained by the present invention is more suitable for industrialization widespread production.
In addition, in order to better give play to the performance of frying flour, the present invention is also optimized control to the stir-frying-technology of flour I, namely first frying pan is preheated to 80 ~ 120 DEG C, the described flour I of formula ratio is poured in frying pan, continue the flour I 10 ~ 15min that stir-fries, until flour I temperature rises to 100 ~ 150 DEG C; Add the grease of formula ratio again, continue the flour I 15 ~ 20min that stir-fries, until flour I temperature rises to 100 ~ 170 DEG C, take the dish out of the pot, at room temperature cool.This frying mode better can not only give out strong wheat fragrance, can also effectively destroy flour muscle, and dough can be avoided to form muscle rapidly, excessive gelatinization, causes the phenomenon that cake crisp degree in face is not good.
In sum, the present invention, in the manufacturing process of crisp noodles face cake, by flour grease is carried out frying, well improves crisp degree and the wheat fragrance of crisp noodles face cake, wherein with the crisp degree of embodiment 4 and wheat fragrance the best.Therefore, compared to traditional crisp noodles face cake, the present invention reaches the effect obviously promoting crisp noodles finished product crispy texture and the fragrant feature of wheat by this simple, easy-operating technology mode of application frying flour, have wide market prospects and market efficiency.
Claims (9)
1. a preparation method for crisp noodles face cake, is characterized in that: comprise following making step:
Step 1): take flour I, flour II, auxiliary and condiment and grease in proportion, after first described flour I being used grease frying, then mix with flour II and auxiliary and condiment, stir, obtain compound, for subsequent use; With described compound gross weight for benchmark, described flour I is 5 ~ 10 parts, II 15 ~ 20 parts, described flour, described auxiliary and condiment are 1 ~ 2 part, described grease is 1 ~ 5 part;
Step 2): take flavoring, stabilizing agent and soft water in proportion, described flavoring and stabilizing agent are joined in the soft water of 10 DEG C ~ 25 DEG C, stirring and dissolving is even, obtained and face water;
Step 3): the ratio converting 0.25 ~ 0.45kg and face water according to 1kg compound, obtained pour in described compound with face water by above-mentioned, make dough after utilizing mixer fully to stir 5 ~ 15 minutes, control dough temperature simultaneously and remain on 25 DEG C ~ 33 DEG C;
Step 4) utilize running roller to above-mentioned steps 3) obtained dough rolls, and obtains the musculus cutaneus that thickness is 0.7 ~ 1.2mm; Again musculus cutaneus is cut out by shredding knife, obtain raw noodles;
Step 5): by above-mentioned steps 4) obtained raw noodles are delivered in FCL and carry out boiling, the steam temperature in steam box controls below 150 DEG C, and digestion time is 50 ~ 100s; Noodles immerse in the baste of 30 ~ 90 DEG C after going out steam box or waterfall drenches baste, soak or waterfall pouring 0.1 ~ 2min, after then inhaling taste 20 ~ 100s, cut into the short noodles that length is 5 ~ 15cm;
Step 6): short noodles are packed in fried box, and are fried 50 ~ 80s in the oil of 150 ~ 190 DEG C in temperature, dry, cooling, i.e. obtained described crisp noodles face cake.
2. the preparation method of crisp noodles face according to claim 1 cake, it is characterized in that: described step 1) in the method for flour I grease frying be: first frying pan is preheated to 80 ~ 120 DEG C, the described flour I of formula ratio is poured in frying pan, continue the flour I 10 ~ 15min that stir-fries, until flour I temperature rises to 100 ~ 150 DEG C; Add the grease of formula ratio again, continue the flour I 15 ~ 20min that stir-fries, until flour I temperature rises to 100 ~ 170 DEG C, take the dish out of the pot, at room temperature cool, for subsequent use.
3. the preparation method of crisp noodles face according to claim 1 cake, is characterized in that: described auxiliary and condiment is selected as at least one in chilli powder, five-spice powder; Described grease is selected as the one in butter, lard, palm oil.
4. the preparation method of crisp noodles face according to claim 1 cake, it is characterized in that: with described and face water gross weight for benchmark, described flavoring is 1 ~ 8 part, described stabilizing agent is 0.2 ~ 0.5 part, described soft water is 70 ~ 85 parts, wherein, the at least one in edible salt, monosodium glutamate, flavoring essence selected by described flavoring, and described stabilizing agent is selected as at least one in calgon, natrium citricum, Sodium Acid Pyrophosphate, sodium phosphate trimer.
5. the preparation method of crisp noodles face according to claim 4 cake, is characterized in that: described flavoring is mixed by the beef flavor of the edible salt of 2 ~ 3 parts, the monosodium glutamate of 1 ~ 1.5 part and 2 ~ 3 parts;
Described stabilizing agent is selected as calgon.
6. the preparation method of crisp noodles face according to claim 1 cake, is characterized in that: described baste comprises following component with parts by weight: edible salt 3 ~ 4 parts, monosodium glutamate 3 ~ 4 parts, white granulated sugar 2 ~ 3 parts, soy sauce A1 ~ 2 part, soy sauce B1 ~ 2 part, flavour nucleotide disodium 0.05 ~ 0.1 part, soft water 70 ~ 80 parts.
7. the preparation method of crisp noodles face according to claim 1 cake, is characterized in that: described step 3) in, described compound and and face water mix according to the material-water ratio of 1:0.3.
8. the preparation method of crisp noodles face according to claim 1 cake, is characterized in that: described step 6) frying temperature of short-and-medium noodles is 165 ~ 170 DEG C, the frying time is 50 ~ 60s.
9. a crisp noodles face cake, adopts the preparation method of the crisp noodles face cake in claim 1-8 described in any one to be prepared from.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105124421A (en) * | 2015-10-25 | 2015-12-09 | 钟静涛 | Dry and crisp instant noodles and preparing method thereof |
| CN105558823A (en) * | 2015-12-11 | 2016-05-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Rice and noodle combined composite leisure food and preparation method of same |
| CN105815666A (en) * | 2016-04-01 | 2016-08-03 | 统企业(中国)投资有限公司昆山研究开发中心 | Oil-fried puffed food subjected to secondary fermentation and capable of being continuously produced and preparation method thereof |
| CN106616340A (en) * | 2017-01-11 | 2017-05-10 | 盐城康泽源食品有限公司 | Cooked wheaten food forming device and forming technology |
| CN106889452A (en) * | 2017-03-02 | 2017-06-27 | 山东天博食品配料有限公司 | A kind of dry-eat-noodles of use lard dregs and preparation method thereof |
| CN110810726A (en) * | 2019-11-28 | 2020-02-21 | 湖南金林食品科技有限责任公司 | Method for making spiced crisp noodles |
| TWI752792B (en) * | 2021-01-06 | 2022-01-11 | 統一企業股份有限公司 | Flavored dry noodles and method therefor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105124421A (en) * | 2015-10-25 | 2015-12-09 | 钟静涛 | Dry and crisp instant noodles and preparing method thereof |
| CN105558823A (en) * | 2015-12-11 | 2016-05-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Rice and noodle combined composite leisure food and preparation method of same |
| CN105558823B (en) * | 2015-12-11 | 2020-06-12 | 统一企业(中国)投资有限公司昆山研究开发中心 | Rice and flour combined composite leisure food and preparation method thereof |
| CN105815666A (en) * | 2016-04-01 | 2016-08-03 | 统企业(中国)投资有限公司昆山研究开发中心 | Oil-fried puffed food subjected to secondary fermentation and capable of being continuously produced and preparation method thereof |
| CN105815666B (en) * | 2016-04-01 | 2020-04-07 | 统一企业(中国)投资有限公司昆山研究开发中心 | Fried puffed food capable of being continuously produced through secondary fermentation and preparation method thereof |
| CN106616340A (en) * | 2017-01-11 | 2017-05-10 | 盐城康泽源食品有限公司 | Cooked wheaten food forming device and forming technology |
| CN106889452A (en) * | 2017-03-02 | 2017-06-27 | 山东天博食品配料有限公司 | A kind of dry-eat-noodles of use lard dregs and preparation method thereof |
| CN110810726A (en) * | 2019-11-28 | 2020-02-21 | 湖南金林食品科技有限责任公司 | Method for making spiced crisp noodles |
| TWI752792B (en) * | 2021-01-06 | 2022-01-11 | 統一企業股份有限公司 | Flavored dry noodles and method therefor |
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| CN104738418B (en) | 2017-08-15 |
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