CN105380101A - Potato hot-dry noodle product with instant fresh and wet noodle form and production method of potato hot-dry noodle product - Google Patents
Potato hot-dry noodle product with instant fresh and wet noodle form and production method of potato hot-dry noodle product Download PDFInfo
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- CN105380101A CN105380101A CN201510791265.2A CN201510791265A CN105380101A CN 105380101 A CN105380101 A CN 105380101A CN 201510791265 A CN201510791265 A CN 201510791265A CN 105380101 A CN105380101 A CN 105380101A
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Classifications
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention discloses a method for producing potato hot-dry noodles by taking fresh potatoes as raw materials. The potato hot-dry noodles take instant fresh and wet noodles as a product form; and the fresh potatoes are used as the raw materials and pulp of the fresh potatoes is rapidly subjected to ultrahigh-pressure processing. The invention initiatively creates the method which directly takes the fresh potatoes as the raw materials, does not need any water and flour, and avoids a manner of taking whole potato flour as the raw material to prepare the hot-dry noodles, so that complicated procedures and energy consumption, which are used for preparing the whole flour from the fresh potatoes, are reduced; furthermore, plant nutritional powder prepared from lotus root starch, water chestnut starch, arrowroot flour and lotus seed powder according to a certain formula is specially added, so that the potato hot-dry noodles have relatively good nutritional and health effects; and the instant fresh and wet noodles have a relatively long guarantee period under a low temperature ranging from 0 to 4 DEG C, and diversified requirements of markets and consumers can be met.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to potato zheganmian product of the fresh wetted surface form of a kind of fast food and preparation method thereof.
Background technology
Potato is third place in the world generalized grain crop, and according to FAO statistics, within 2013, world's potato yield is 37645.25 ten thousand tons, and wherein potatoes output is 9594.15 ten thousand tons, accounts for 25.49% of global total output.Potato as grain, dish, raise and raw material of industry dual-purpose raw material, nutritious, favorable planting region is wide, and yield potential is large, and industry chain (supply chain) is long, comparable high efficiency.
Potato primarily of starch, protein, dietary fiber composition, in fresh potato starch-containing 9 ~ 20%, protein 1.5-2.3%, fatty 0.1-1.1%, crude fibre 0.6-0.8%, in addition, also containing Multivitamin and mineral element in potato.Starch is the main energy sources of food potato, and general Early cropping potato content of starch is lower, and be 11% ~ 14%, Mid-late ripening farina content is higher, can reach 14% ~ 20%, and high starch potato kind content of starch is up to more than 25%.Potato protein is of high nutritive value, and containing 18 seed amino acids, comprising the essential amino acid that multiple human body can not synthesize, and be easy to human consumption, absorption, its nutritional quality can compare favourably with egg protein.Potato contains abundant dietary fiber, can promote intestines peristalsis, can promote intestines peristalsis, strengthens satiety, often edible effect that can play Weight-reducing and lipid-lowering, anti-cancer.In addition, containing abundant sylvite, carrotene and ascorbic acid in potato, physiological alkalinity food is belonged to, compared with rice, flour, it can not only provide heat for human body, and fat content is low, also there is plurality kinds of health care trophic function, preferably as staple food source in people's daily life.
It is reported have a lot of country to be eaten as staple food grain by potato in the world, European Countries potato per capita year consumption figure be stabilized in 50-60kg, and Russia per capita potato consumption figure reach 170kg especially.At present, China only has minority area to be eaten as staple food grain by potato, is more eaten as dish by potato.In order to comply with world's Development of Potato Industry trend, for common people provide nutrient health staple food products more, China proposes the plan of potato the industrialization of staple food from national strategy height, Potato ring rot bacteria is become the staple food products such as bread, steamed bun, noodles adapting to Chinese's consumption habit.Potato staple food strategy has not only enriched staple food products kind, also can effectively adjust crop mix, realize agricultural resource efficiency utilization.
Zheganmian is the characteristic snack in Wuhan, Hubei, is referred to as Chinese five your name faces with mix sauce face, Henan stewed noodles, Shanxi plande noodles and Sichuan Sichuan noodles of Pekinese.The noodles of zheganmian are very thin, but have biceps, and color and luster is yellow and glossy, and flavour is delicious, mixes with the colors such as sesame oil, sesame paste batching time edible, looks good, smell good and taste good.At present, on market large-scale industrial production zheganmian mainly dewater after convenience type zheganmian, dewatering type comprises heated-air drying and fried dehydration etc., based on fried dehydration product, and fast food fresh flour wetted surface industrialization industry lack.In Wuhan City, the fresh flour in all kinds of breakfast shop or fresh-cut face produce primarily of workshop or small business, shelf-life is short, safe and sanitary can not get ensureing, develop long shelf-life thus, can be mass-produced fast food fresh flour wetted surface product, greatly can meet consumer for this type of product demand, promotes zheganmian industry development.
Lotus rhizome, water chestnut and lotus seeds all belong to aquatic vegetable product, except being rich in starch, have various health care functions.Research shows that lotus root starch has the antidiarrheal that helps digestion, appetizing heat-clearing, nourishing are nourished one's nature, the effect of the pachylosis that enhances metabolism, prevents; Water chestnut starch has the effect such as anticancer antibacterial, sharp intestines defaecation, diuresis row pouring, clearing lung and eliminating phlegm; Lotus nut starch has cancer-resisting, hypotensive, cardiac stimulant is calmed the nerves, nourish the effects such as qi-restoratives.Kudzuvine root starch is a kind of starch based health food deeply liked by consumer, has greasy clearly antipyretic, expelling phlegm and arresting coughing, hypoglycemic, protection cardiovascular health, adjustment endocrine effect.
Summary of the invention
The object of the present invention is to provide potato zheganmian product of the fresh wetted surface form of a kind of fast food and preparation method thereof, described potato zheganmian with the fresh wetted surface of fast food for product form, it is raw material with fresh potato that the present invention initiates direct, do not need to add any moisture and face, abandoned in traditional handicraft and utilize potato full-powder to prepare the method for zheganmian for raw material, economization prepares the loaded down with trivial details operation of full powder and energy consumption by fresh potato; By ultra high pressure treatment technology, reconstructization is occurred to the microstructure of farina, potato protein and potato dietary fiber in potato slurries, the potato slurries after processing are made to have possessed better physicochemical characteristic, the zheganmian prepared thus is relative to the zheganmian obtained without ultra high pressure treatment, there is better quality, comprise hardness, elasticity, gumminess, restoring force and chewability, and ultra high pressure treatment also gives zheganmian its more health-care efficacy; In addition, also with the addition of the nutritive plant powder be made up according to necessarily filling a prescription of lotus root starch, water chestnut starch, kudzuvine root starch and lotus nut starch especially to give potato zheganmian better nutrition and health care effect, this instant fresh wetted surface is under 0-4 DEG C of low temperature, shelf-life is longer, can meet market and consumer's diversified demand.
For solving the problems of the technologies described above, the invention provides the preparation method of the potato zheganmian product of the fresh wetted surface form of a kind of fast food, comprising following processing step:
(1) get non-rot, without insect pest, the fresh potato that has no mechanical damage, clean up, remove the peel;
(2) potato after peeling is cut into the thick strip of 0.5-1cm vertically, immersing concentration is rapidly soak 15-20min in the citric acid solution of 0.05-0.1%, and taking-up drains away the water, for subsequent use;
(3) potato after immersion treatment being placed in the average grain diameter that beater beats repeatedly to potato slurries is 100 ± 20 μm, rapidly these potato slurries are placed in super-pressure reaction vessel, normal temperature process 10-20min under the pressure of 300-500MPa, taking-up is placed in 0-4 DEG C of low temperature environment and keeps 8-12h;
(4) the potato slurries after ultra high pressure treatment are got, mix and face 15-20min with Strong flour, nutritive plant powder, salt and dietary alkali, being stirred well to dough is loose fine granularity, hold in hand agglomerating, and rub rear dispersion gently and restore, be 100 parts in potato slurry weight, Strong flour is 100-150 part, nutritive plant powder is 50-75 part, salt is 1-3 part, dietary alkali is 0.5-1.5 part;
(5) dough of becoming reconciled in step (4) is placed in 25-28 DEG C, leaves standstill slaking 25-40min under the condition of relative humidity 75-90%;
(6) dough got after slaking is placed in oodle maker and carries out repeatedly pressure surface 5-8 time, and pressure roller linear velocity is 15-30m/min, regulates the gap between pressure surface roller, makes the final thickness of dough sheet be 0.8-2.0mm;
(7) dough sheet is cut into the noodles that diameter is 1.5-2.0mm, dry 5-10min under being placed in microwave, obtains fresh wetted surface, and the water content of described fresh wetted surface is 15-20%, and microwave power is 600-1000kW;
(8) adopt mist to carry out gas flush packaging the fresh wetted surface after microwave drying, then carry out radiation sterilizing, obtain the fresh wetted surface of fast food, irradiation intensity is: irradiation dose 1-5KGy, exposure time 8-12h, from radiation source distance 5-10cm.
Especially, described nutritive plant powder by 20-30% lotus root starch, 20-30% water chestnut starch, 30-40% kudzuvine root starch, 10-20% lotus nut starch respectively after ultramicro grinding mixed preparing form.
More particularly, described mist is made up of nitrogen, helium and alcohol gas, wherein, and nitrogen: helium: the volume ratio of ethanol is (90-95): (4-8): (1-2).
Beneficial effect of the present invention:
1, the present invention initiates direct is that the fresh wetted surface of fast food prepared by raw material with fresh potato, and in preparation process, without the need to carrying out traditional energy consumption treatment process such as blanching, boiling, slaking to potato, greatly reduce the cost of enterprise, due to be making beating is pulverized to potato after directly utilize, remain the whole nutritional labelings in potato to greatest extent, improve product nutritive value;
2, fresh potato is after citric acid color retention, reduce the generation of brown stain in potato pulping process to a certain extent, be placed in rapidly ultrahigh pressure vessel afterwards in making beating and carry out ultra high pressure treatment, the not only activity of polyphenol oxidase in the potato slurries of passivation preferably further, avoid the generation of brown stain after pulling an oar, what is more important, the 300-500MPa super-pressure effect carried out rapidly after making beating, make farina in potato slurries, there is reconstructization in the microstructure of potato protein and potato dietary fiber, the potato slurries after processing are made to have possessed better physicochemical characteristic, the zheganmian prepared thus is relative to the zheganmian obtained without ultra high pressure treatment, there is better quality, comprise hardness, elasticity, gumminess, restoring force and chewability, and ultra high pressure treatment also gives zheganmian its more health-care efficacy,
3, scientific compatibility is passed through, with the addition of the nutritive plant powder be made up of kudzuvine root starch, lotus root starch, water chestnut starch and lotus nut starch especially, not only form complementation with the nutrition of potato, give its better health-care efficacy, enhance the nutrition of potato zheganmian, and a large amount of interpolations of nutritive plant powder do not produce harmful effect to the quality of zheganmian;
4, the fresh wetted surface obtained, deducts portion of water, reduces water activity after super-dry, coordinates radiation sterilizing process simultaneously, greatly can extend shelf life of products;
5, develop fast food fresh wetted surface, can avoid huge energy consumption needed for bone dry, under lower temperature, microwave drying can prevent high temperature to cook noodle gelatinization and texture change, keeps noodles matter structure and cooking characteristic thereof.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
The preparation method of the potato zheganmian product of the fresh wetted surface form of test example 1 one kinds of fast foods, comprises following processing step:
(1) get non-rot, without insect pest, the fresh potato that has no mechanical damage, clean up, remove the peel;
(2) potato after peeling is cut into the thick strip of 0.5cm vertically, immersing concentration is rapidly soak 15min in the citric acid solution of 0.1%, and taking-up drains away the water, for subsequent use;
(3) potato after immersion treatment being placed in the average grain diameter that beater beats repeatedly to potato slurries is 100 μm, rapidly these potato slurries are placed in super-pressure reaction vessel, normal temperature process 20min under the pressure of 300MPa, taking-up is placed in 0-4 DEG C of low temperature environment and keeps 8h;
(4) the potato slurries after ultra high pressure treatment are got, mix and face 15min with Strong flour, nutritive plant powder, salt and dietary alkali, being stirred well to dough is loose fine granularity, hold in hand agglomerating, and rub rear dispersion gently and restore, be 100 parts in potato slurry weight, Strong flour is 100 parts, nutritive plant powder is 50 parts, salt is 1 part, dietary alkali is 1 part; Described nutritive plant powder by 20% lotus root starch, 20% water chestnut starch, 40% kudzuvine root starch, 20% lotus nut starch respectively after ultramicro grinding mixed preparing form
(5) dough of becoming reconciled in step (4) is placed in 25 DEG C, leaves standstill slaking 40min under the condition of relative humidity 75-90%;
(6) dough got after slaking is placed in oodle maker and carries out repeatedly pressure surface 5 times, and pressure roller linear velocity is 15m/min, regulates the gap between pressure surface roller, makes the final thickness of dough sheet be 1.0mm;
(7) dough sheet is cut into the noodles that diameter is 2.0mm, dry 8min under being placed in microwave, obtains fresh wetted surface, and the water content of described fresh wetted surface is 20%, and microwave power is 1000kW;
(8) mist is adopted to carry out gas flush packaging the fresh wetted surface after microwave drying, then radiation sterilizing is carried out, obtain the fresh wetted surface of fast food, irradiation intensity is: irradiation dose 5KGy, exposure time 8h, from radiation source distance 10cm, described mist is made up of nitrogen, helium and alcohol gas, wherein, nitrogen: helium: the volume ratio of ethanol is 90:8:2.
After testing, the maximum shear stress of the potato zheganmian product of this fast food fresh-cut ripe form is 350g, and maximum pull-off force is 20g, gumminess 155g, recovery 0.47, chewiness 830.
The preparation method of the potato zheganmian product of the fresh wetted surface form of test example 2 one kinds of fast foods, comprises following processing step:
(1) get non-rot, without insect pest, the fresh potato that has no mechanical damage, clean up, remove the peel;
(2) potato after peeling is cut into the thick strip of 0.8cm vertically, immersing concentration is rapidly soak 18min in the citric acid solution of 0.08%, and taking-up drains away the water, for subsequent use;
(3) potato after immersion treatment being placed in the average grain diameter that beater beats repeatedly to potato slurries is 120 μm, rapidly these potato slurries are placed in super-pressure reaction vessel, normal temperature process 10min under the pressure of 500MPa, taking-up is placed in 0-4 DEG C of low temperature environment and keeps 12h;
(4) potato slurries are got, mix and face 20min with Strong flour, nutritive plant powder, salt and dietary alkali, being stirred well to dough is loose fine granularity, hold in hand agglomerating, and rub rear dispersion gently and restore, be 100 parts in potato slurry weight, Strong flour is 150 parts, nutritive plant powder is 75 parts, salt is 3 parts, dietary alkali is 1.5 parts; Described nutritive plant powder by 30% lotus root starch, 20% water chestnut starch, 40% kudzuvine root starch, 10% lotus nut starch respectively after ultramicro grinding mixed preparing form;
(5) dough of becoming reconciled in step (4) is placed in 28 DEG C, leaves standstill slaking 30min under the condition of relative humidity 75-90%;
(6) dough got after slaking is placed in oodle maker and carries out repeatedly pressure surface 8 times, and pressure roller linear velocity is 30m/min, regulates the gap between pressure surface roller, makes the final thickness of dough sheet be 2.0mm;
(7) dough sheet is cut into the noodles that diameter is 1.5mm, dry 10min under being placed in microwave, obtains fresh wetted surface, and the water content of described fresh wetted surface is 15%, and microwave power is 600kW;
(8) mist is adopted to carry out gas flush packaging the fresh wetted surface after microwave drying, then radiation sterilizing is carried out, obtain the fresh wetted surface of fast food, irradiation intensity is: irradiation dose 2KGy, exposure time 10h, from radiation source distance 10cm, described mist is made up of nitrogen, helium and alcohol gas, wherein, nitrogen: helium: the volume ratio of ethanol is 95:4:1.
After testing, the maximum shear stress of the potato zheganmian product of this fast food fresh-cut ripe form is 364g, and maximum pull-off force is 31g, gumminess 180g, recovery 0.56, chewiness 850.
The preparation method of the potato zheganmian product of the fresh wetted surface form of comparative example 1 one kinds of fast foods, comprises following processing step:
(1) get non-rot, without insect pest, the fresh potato that has no mechanical damage, clean up, remove the peel;
(2) potato after peeling is cut into the thick strip of 0.8cm vertically, immersing concentration is rapidly soak 18min in the citric acid solution of 0.08%, and taking-up drains away the water, for subsequent use;
(3) potato after immersion treatment being placed in the average grain diameter that beater beats repeatedly to potato slurries is 120 μm, is placed in 0-4 DEG C of low temperature environment and keeps 12h;
(4) potato slurries are got, mix and face 20min with Strong flour, nutritive plant powder, salt and dietary alkali, being stirred well to dough is loose fine granularity, hold in hand agglomerating, and rub rear dispersion gently and restore, be 100 parts in potato slurry weight, Strong flour is 150 parts, nutritive plant powder is 75 parts, salt is 3 parts, dietary alkali is 1.5 parts; Described nutritive plant powder by 30% lotus root starch, 20% water chestnut starch, 40% kudzuvine root starch, 10% lotus nut starch respectively after ultramicro grinding mixed preparing form;
(5) dough of becoming reconciled in step (4) is placed in 28 DEG C, leaves standstill slaking 30min under the condition of relative humidity 75-90%;
(6) dough got after slaking is placed in oodle maker and carries out repeatedly pressure surface 8 times, and pressure roller linear velocity is 30m/min, regulates the gap between pressure surface roller, makes the final thickness of dough sheet be 2.0mm;
(7) dough sheet is cut into the noodles that diameter is 1.5mm, dry 10min under being placed in microwave, obtains fresh wetted surface, and the water content of described fresh wetted surface is 15%, and microwave power is 600kW;
(8) mist is adopted to carry out gas flush packaging the fresh wetted surface after microwave drying, then radiation sterilizing is carried out, obtain the fresh wetted surface of fast food, irradiation intensity is: irradiation dose 2KGy, exposure time 10h, from radiation source distance 10cm, described mist is made up of nitrogen, helium and alcohol gas, wherein, nitrogen: helium: the volume ratio of ethanol is 95:4:1.
After testing, the maximum shear stress of the potato zheganmian product of this fast food fresh-cut ripe form is 391g, and maximum pull-off force is 36g, gumminess 172, recovery 0.61, chewiness 741.
Testing result in conjunction with above-mentioned test example 1-2 and comparative example 1 is known, after the potato slurries of brand-new carry out 300-500MPa ultra high pressure treatment rapidly, the zheganmian prepared is relative to the zheganmian obtained without ultra high pressure treatment, there is better quality, not only hardness and chewability moderate, and elasticity, gumminess and restoring force are also significantly better than the latter.
The above is only preferred embodiment of the present invention, and not do any pro forma restriction to the present invention, every any simple modification, equivalent variations done above embodiment according to technical spirit of the present invention, all falls within protection scope of the present invention.
Claims (4)
1. a preparation method for the potato zheganmian product of the fresh wetted surface form of fast food, is characterized in that, comprise following processing step:
(1) get non-rot, without insect pest, the fresh potato that has no mechanical damage, clean up, remove the peel;
(2) potato after peeling is cut into the thick strip of 0.5-1cm vertically, immersing concentration is rapidly soak 15-20min in the citric acid solution of 0.05-0.1%, and taking-up drains away the water, for subsequent use;
(3) potato after immersion treatment being placed in the average grain diameter that beater beats repeatedly to potato slurries is 100 ± 20 μm, rapidly these potato slurries are placed in super-pressure reaction vessel, normal temperature process 10-20min under the pressure of 300-500MPa, taking-up is placed in 0-4 DEG C of low temperature environment and keeps 8-12h;
(4) the potato slurries after ultra high pressure treatment are got, mix and face 15-20min with Strong flour, nutritive plant powder, salt and dietary alkali, being stirred well to dough is loose fine granularity, hold in hand agglomerating, and rub rear dispersion gently and restore, be 100 parts in potato slurry weight, Strong flour is 100-150 part, nutritive plant powder is 50-75 part, salt is 1-3 part, dietary alkali is 0.5-1.5 part;
(5) dough of becoming reconciled in step (4) is placed in 25-28 DEG C, leaves standstill slaking 25-40min under the condition of relative humidity 75-90%;
(6) dough got after slaking is placed in oodle maker and carries out repeatedly pressure surface 5-8 time, and pressure roller linear velocity is 15-30m/min, regulates the gap between pressure surface roller, makes the final thickness of dough sheet be 0.8-2.0mm;
(7) dough sheet is cut into the noodles that diameter is 1.5-2.0mm, dry 5-10min under being placed in microwave, obtains fresh wetted surface, and the water content of described fresh wetted surface is 15-20%, and microwave power is 600-1000kW;
(8) adopt mist to carry out gas flush packaging the fresh wetted surface after microwave drying, then carry out radiation sterilizing, obtain the fresh wetted surface of fast food, irradiation intensity is: irradiation dose 1-5KGy, exposure time 8-12h, from radiation source distance 5-10cm.
2. the preparation method of potato zheganmian product according to claim 1, is characterized in that, described nutritive plant powder by 20-30% lotus root starch, 20-30% water chestnut starch, 30-40% kudzuvine root starch, 10-20% lotus nut starch respectively after ultramicro grinding mixed preparing form.
3. the preparation method of the potato zheganmian product described in claim 1 or 2, it is characterized in that, described mist is made up of nitrogen, helium and alcohol gas, wherein, nitrogen: helium: the volume ratio of ethanol is (90-95): (4-8): (1-2).
4. the potato zheganmian product of the fresh wetted surface form of the fast food obtained is made by method described in claim 1-3.
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| CN105876697A (en) * | 2016-04-26 | 2016-08-24 | 黑龙江省农业科学院克山分院 | Potato steaming food and production method thereof |
| CN106307043A (en) * | 2016-08-17 | 2017-01-11 | 中国农业科学院农产品加工研究所 | Processing formula and manufacture method of exogenous water free potato noodles |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105876697A (en) * | 2016-04-26 | 2016-08-24 | 黑龙江省农业科学院克山分院 | Potato steaming food and production method thereof |
| CN106307043A (en) * | 2016-08-17 | 2017-01-11 | 中国农业科学院农产品加工研究所 | Processing formula and manufacture method of exogenous water free potato noodles |
| CN106509626A (en) * | 2016-09-19 | 2017-03-22 | 湖北工业大学 | Potato fully utilized noodles and preparation method thereof |
| CN106509626B (en) * | 2016-09-19 | 2019-08-20 | 湖北工业大学 | Potato complete utilization noodles and preparation method thereof |
| CN106819827A (en) * | 2017-01-16 | 2017-06-13 | 南阳麦香源食品有限公司 | A kind of potato frozen cooked face and its processing method |
| CN107397114A (en) * | 2017-08-16 | 2017-11-28 | 北京农业职业学院 | The sterilization fresh-keeping method of uncooked wet noodle |
| CN107397114B (en) * | 2017-08-16 | 2020-01-07 | 北京农业职业学院 | Sterilizing and fresh-keeping method for raw and wet noodles |
| CN108576621A (en) * | 2018-03-02 | 2018-09-28 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of hypoglycemia patient potato zheganmian production method |
| CN109170694A (en) * | 2018-09-07 | 2019-01-11 | 湖北省农业科学院农产品加工与核农技术研究所 | The preparation method of fresh wet lotus rhizome zheganmian |
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