CN105380240A - Fresh and wet blood-supplementing sweet potato silk noodles and preparation method thereof - Google Patents
Fresh and wet blood-supplementing sweet potato silk noodles and preparation method thereof Download PDFInfo
- Publication number
- CN105380240A CN105380240A CN201510786333.6A CN201510786333A CN105380240A CN 105380240 A CN105380240 A CN 105380240A CN 201510786333 A CN201510786333 A CN 201510786333A CN 105380240 A CN105380240 A CN 105380240A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- parts
- supplementing
- proper amount
- blood
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 23
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 23
- 235000012149 noodles Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims description 7
- 210000004185 liver Anatomy 0.000 claims abstract description 21
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 235000015277 pork Nutrition 0.000 claims abstract description 19
- 239000008280 blood Substances 0.000 claims abstract description 12
- 210000004369 blood Anatomy 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 10
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 7
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 7
- 229920002558 Curdlan Polymers 0.000 claims abstract description 7
- 239000001879 Curdlan Substances 0.000 claims abstract description 7
- 244000268590 Euryale ferox Species 0.000 claims abstract description 7
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 7
- 239000007853 buffer solution Substances 0.000 claims abstract description 7
- 229940078035 curdlan Drugs 0.000 claims abstract description 7
- 235000019316 curdlan Nutrition 0.000 claims abstract description 7
- 229940046240 glucomannan Drugs 0.000 claims abstract description 7
- 239000000252 konjac Substances 0.000 claims abstract description 7
- 235000010485 konjac Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 9
- 241001116415 Balanophora Species 0.000 claims description 6
- 241000405414 Rehmannia Species 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 4
- 201000011510 cancer Diseases 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000010445 lecithin Nutrition 0.000 abstract description 2
- 239000000787 lecithin Substances 0.000 abstract description 2
- 229940067606 lecithin Drugs 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 2
- 239000011669 selenium Substances 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 241000405911 Rehmannia glutinosa Species 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 235000008434 ginseng Nutrition 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 230000001050 lubricating effect Effects 0.000 abstract 1
- 230000021332 multicellular organism growth Effects 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 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
- 239000002778 food additive Substances 0.000 description 4
- 230000006378 damage Effects 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- 229940037003 alum Drugs 0.000 description 2
- 238000005411 Van der Waals force Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000014105 formulated food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000021404 traditional food Nutrition 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
- Noodles (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses fresh and wet blood-supplementing sweet potato silk noodles which are prepared from the following raw materials in parts by weight: 500 to 550 parts of sweet potato starches, 1 to 1.2 parts of Luxiancao, 0.8 to 0.9 part of apple flowers, 0.9 to 1 part of rehmannia glutinosa, 1 to 1.2 parts of four-leaf ginseng, 1.2 to 1.3 parts of angelica sinensis, 30 to 33 parts of black beans, 20 to 25 parts of pork liver, 30 to 33 parts of soybeans, a proper amount of gorgon euryale paste, a proper amount of a proper amount of 1.5% lactate buffer solution, a proper amount of konjac glucomannan, a proper amount of xanthan gum, and a proper amount of curdlan. According to the silk noodles disclosed by the invention, by the adding of the pork livers which contain various cancer-resistant substances, such as vitamin C and selenium, and are rich in proteins, lecithin and trace elements, so that the fresh and wet blood-supplementing sweet potato silk noodles are favorable for the intelligence development and the body growth of children; meanwhile, the livers are also higher in cancer resistance, and contain special fatigue-resistant substances; furthermore, by the adding of various traditional Chinese medicines during processing, the fresh and wet blood-supplementing sweet potato silk noodles have the effects of benefiting kidney, nourishing yin, clearing heat, relieving blood, lubricating the lung, pleasing the heart, engendering liquid, stimulating the appetite, supplementing the blood and improving the eyesight.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to one and to enrich blood fresh wet sweet potato noodles and preparation method thereof.
Background technology
Bean vermicelli is a kind of traditional food of China, long history and wide market is had in China, along with the raising of people's living standard, fresh wet type bean vermicelli also becomes the trend place of future market development gradually, the present invention with fresh wet sweet potato noodles for research object, fresh wet sweet potato noodles is deposited in process, along with the prolongation of resting period, the hardness of bean vermicelli increases, viscoplasticity is deteriorated, disconnected number obviously rises, tarnish, mouthfeel pliability and local flavor become bad, the hardness of bean vermicelli increases, hot strength obviously reduces, and the toughness of bean vermicelli in traditional bean vermicelli production process, is improved using alum as coagulating agent, and alum is a kind of inorganic matter containing aluminium, much more edible meeting bring harm to human body.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides one to enrich blood fresh wet sweet potato noodles and preparation method thereof.
The present invention is achieved by the following technical solutions:
One is enriched blood fresh wet sweet potato noodles, is made up of following raw material:
Starch from sweet potato 500-550, dioecious balanophora herb 1-1.2, apple flower 0.8-0.9, prepared rhizome of rehmannia 0.9-1, lance asiabell root 1-1.2, Radix Angelicae Sinensis 1.2-1.3, black soya bean 30-33, pork liver 20-25, soybean 30-33, Gorgon euryale paste are in right amount, 1.5% lactate buffer solution is appropriate, konjac glucomannan is appropriate, xanthans is appropriate, curdlan is appropriate.
The preparation method of described a kind of fresh wet sweet potato noodles of enriching blood, comprises the following steps:
(1) being placed on adding 50% water in starch from sweet potato in microwave special utensil, putting into microwave equipment, 60s is for subsequent use for the process of moderate microwave intensity;
(2) dioecious balanophora herb, apple flower, prepared rhizome of rehmannia, lance asiabell root, Radix Angelicae Sinensis are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(3) get pork liver and add Separation of Solid and Liquid after 3-4 times of water infusion 50-55min, solid is dried and is ground to obtain pork liver powder; By soybean, black soya bean mixing, enter pot, slow fire frying 25-30 minute, then the emerge in worm water 6-7 hour using 28-32 DEG C, pull out to clean and drain, then send in pot, add pork liver soup, little fire stews to moisten 30-40 minute, take out and carry out defibrination with beans water than for 1:6-7, filter, obtain nutrient soya-bean milk;
(4) Gorgon euryale adding amount of starch 4% is stuck with paste, fully kneading after the konjac glucomannan of 0.2%, the xanthans of 0.28%, the curdlan of 0.36% and pork liver powder, and the uniform dough of kneading obtains fecula bar through leaking powder;
(5) by fecula bar slaking 10s in boiling water, be cooled to normal temperature, then be placed in concentration be 1.5% lactate buffer solution soak 5min, evenly spray herb liquid, nutrient soya-bean milk after pulling microwave sterilization 50s out and remain each raw material, pack, at 4 DEG C of refrigeration storage 4h, thaw after-8 DEG C of storage 10h and get final product.
Advantage of the present invention is:
The present invention carries out microwave treatment to starch at the beginning, the energy of microwave can to hydrogen bond, Van der Waals force, hydrophobic bond, the secondary key such as sat linkage has certain destruction, it can be made to loosen, fracture and restructuring, thus improve the quality of bean vermicelli production, the use of food additives can extend the time of bean vermicelli deterioration, the effect adopting formulated food additive to replace is better than single food additive food additives and can interacts with amylose molecule in starch, hinder bringing back to life of amylose, slow down the aging of fresh wet sweet potato noodles, and the additive that the present invention adds can not bring harm to human body, the pork liver pork liver that adds of the present invention has multiple cancer-resisting substance, as vitamin C, selenium etc., and be rich in protein, lecithin and trace element, be conducive to intelligence development and the body development of children, and liver also has and stronger presses down cancer ability, particular matter containing antifatigue, in addition, the present invention adds multiple Chinese herbal medicine in process, there is kidney-nourishing yin-nourishing, clearing away heat to stop bleeding, the heart is pleased in moistening lung, to promote the production of body fluid appetizing, to enrich blood effect of improving eyesight.
Detailed description of the invention
One is enriched blood fresh wet sweet potato noodles, is made up of following weight portion (kilogram) raw material:
Starch from sweet potato 500, dioecious balanophora herb 1, apple flower 0.8, prepared rhizome of rehmannia 0.9, lance asiabell root 1, Radix Angelicae Sinensis 1.2, black soya bean 30, pork liver 20, soybean 30, Gorgon euryale paste are in right amount, 1.5% lactate buffer solution is appropriate, konjac glucomannan is appropriate, xanthans is appropriate, curdlan is appropriate.
The preparation method of described a kind of fresh wet sweet potato noodles of enriching blood, comprises the following steps:
(1) being placed on adding 50% water in starch from sweet potato in microwave special utensil, putting into microwave equipment, 60s is for subsequent use for the process of moderate microwave intensity;
(2) dioecious balanophora herb, apple flower, prepared rhizome of rehmannia, lance asiabell root, Radix Angelicae Sinensis are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(3) get pork liver and add Separation of Solid and Liquid after 3 times of water infusion 50min, solid is dried and is ground to obtain pork liver powder; By soybean, black soya bean mixing, enter pot, slow fire frying 25 minutes, then use the emerge in worm water 6 hours of 28 DEG C, pull out to clean and drain, then send in pot, add pork liver soup, little fire stews to moisten 30 minutes, takes out and carries out defibrination with beans water than for 1:6, filters, obtains nutrient soya-bean milk;
(4) Gorgon euryale adding amount of starch 4% is stuck with paste, fully kneading after the konjac glucomannan of 0.2%, the xanthans of 0.28%, the curdlan of 0.36% and pork liver powder, and the uniform dough of kneading obtains fecula bar through leaking powder;
(5) by fecula bar slaking 10s in boiling water, be cooled to normal temperature, then be placed in concentration be 1.5% lactate buffer solution soak 5min, evenly spray herb liquid, nutrient soya-bean milk after pulling microwave sterilization 50s out and remain each raw material, pack, at 4 DEG C of refrigeration storage 4h, thaw after DEG C storage 10h and get final product.
Claims (2)
1. to enrich blood a fresh wet sweet potato noodles, it is characterized in that being made up of following raw material:
Starch from sweet potato 500-550, dioecious balanophora herb 1-1.2, apple flower 0.8-0.9, prepared rhizome of rehmannia 0.9-1, lance asiabell root 1-1.2, Radix Angelicae Sinensis 1.2-1.3, black soya bean 30-33, pork liver 20-25, soybean 30-33, Gorgon euryale paste are in right amount, 1.5% lactate buffer solution is appropriate, konjac glucomannan is appropriate, xanthans is appropriate, curdlan is appropriate.
2. the preparation method of a kind of fresh wet sweet potato noodles of enriching blood according to claim 1, is characterized in that comprising the following steps:
(1) being placed on adding 50% water in starch from sweet potato in microwave special utensil, putting into microwave equipment, 60s is for subsequent use for the process of moderate microwave intensity;
(2) dioecious balanophora herb, apple flower, prepared rhizome of rehmannia, lance asiabell root, Radix Angelicae Sinensis are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(3) get pork liver and add Separation of Solid and Liquid after 3-4 times of water infusion 50-55min, solid is dried and is ground to obtain pork liver powder; By soybean, black soya bean mixing, enter pot, slow fire frying 25-30 minute, then the emerge in worm water 6-7 hour using 28-32 DEG C, pull out to clean and drain, then send in pot, add pork liver soup, little fire stews to moisten 30-40 minute, take out and carry out defibrination with beans water than for 1:6-7, filter, obtain nutrient soya-bean milk;
(4) Gorgon euryale adding amount of starch 4% is stuck with paste, fully kneading after the konjac glucomannan of 0.2%, the xanthans of 0.28%, the curdlan of 0.36% and pork liver powder, and the uniform dough of kneading obtains fecula bar through leaking powder;
(5) by fecula bar slaking 10s in boiling water, be cooled to normal temperature, then be placed in concentration be 1.5% lactate buffer solution soak 5min, evenly spray herb liquid, nutrient soya-bean milk after pulling microwave sterilization 50s out and remain each raw material, pack, at 4 DEG C of refrigeration storage 4h, thaw after-8 DEG C of storage 10h and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510786333.6A CN105380240A (en) | 2015-11-17 | 2015-11-17 | Fresh and wet blood-supplementing sweet potato silk noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510786333.6A CN105380240A (en) | 2015-11-17 | 2015-11-17 | Fresh and wet blood-supplementing sweet potato silk noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105380240A true CN105380240A (en) | 2016-03-09 |
Family
ID=55413495
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510786333.6A Withdrawn CN105380240A (en) | 2015-11-17 | 2015-11-17 | Fresh and wet blood-supplementing sweet potato silk noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105380240A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107935A (en) * | 2016-06-24 | 2016-11-16 | 安徽三兄弟薯业有限责任公司 | One facilitates clear soup vermicelli |
| CN107156797A (en) * | 2017-05-19 | 2017-09-15 | 安徽兴远红薯淀粉有限公司 | A kind of blood sugar reducing health sweet potato noodles extremely preparation method |
| CN110679914A (en) * | 2019-11-14 | 2020-01-14 | 刘建阳 | Composite food gum and application thereof in alum-free vermicelli |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050014100A (en) * | 2003-07-30 | 2005-02-07 | 주식회사우정식품 | Functional tangmyen and It's preparation |
| CN103250949A (en) * | 2013-05-31 | 2013-08-21 | 西南科技大学 | Direct-extruded vermicelli and process |
| CN104222903A (en) * | 2014-08-15 | 2014-12-24 | 筠连县粮食购销公司 | Instant refreshing wet water vermicelli and processing method thereof |
| CN104957471A (en) * | 2015-06-19 | 2015-10-07 | 安徽顶大食品有限公司 | Sour and hot vermicelli and preparation method thereof |
-
2015
- 2015-11-17 CN CN201510786333.6A patent/CN105380240A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050014100A (en) * | 2003-07-30 | 2005-02-07 | 주식회사우정식품 | Functional tangmyen and It's preparation |
| CN103250949A (en) * | 2013-05-31 | 2013-08-21 | 西南科技大学 | Direct-extruded vermicelli and process |
| CN104222903A (en) * | 2014-08-15 | 2014-12-24 | 筠连县粮食购销公司 | Instant refreshing wet water vermicelli and processing method thereof |
| CN104957471A (en) * | 2015-06-19 | 2015-10-07 | 安徽顶大食品有限公司 | Sour and hot vermicelli and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 孙庆杰: "《米粉加工原理与技术》", 31 January 2006, 中国轻工业出版社 * |
| 陈辉: "《食品安全概论》", 30 June 2011, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107935A (en) * | 2016-06-24 | 2016-11-16 | 安徽三兄弟薯业有限责任公司 | One facilitates clear soup vermicelli |
| CN107156797A (en) * | 2017-05-19 | 2017-09-15 | 安徽兴远红薯淀粉有限公司 | A kind of blood sugar reducing health sweet potato noodles extremely preparation method |
| CN110679914A (en) * | 2019-11-14 | 2020-01-14 | 刘建阳 | Composite food gum and application thereof in alum-free vermicelli |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103583653A (en) | Liquid-lowering health cookie and making method thereof | |
| CN105380246A (en) | Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof | |
| CN104256721A (en) | Fruit-vinegar dried silver fish and preparation method thereof | |
| CN103919002A (en) | Pastry suitable for eating in summer | |
| CN105380240A (en) | Fresh and wet blood-supplementing sweet potato silk noodles and preparation method thereof | |
| CN104305342A (en) | Flavor ox-bone dried silver fish and preparation method thereof | |
| CN103750465A (en) | Natural melanin-enriched beverage | |
| CN104397786A (en) | Liquid-engendering and fat-reducing tea soup granule and making method thereof | |
| CN104247737A (en) | Spleen benefiting cake | |
| CN105961678A (en) | Healthcare tea with effects of invigorating stomach and helping digestion and making method thereof | |
| CN104186687A (en) | Concentrated fragrant chocolate bean curd and preparation method thereof | |
| CN106259975A (en) | A kind of Passifolra edulis nutrient soya-bean milk and preparation method thereof | |
| CN105380248A (en) | Spiced fresh and wet sweet potato vermicelli capable of tonifying spleen and preparation method thereof | |
| CN106305937A (en) | Homemade fructus lycii eye care biscuit and preparation method thereof | |
| CN106172836A (en) | A kind of Fructus Jujubae nutrient soya-bean milk and preparation method thereof | |
| CN106106780A (en) | A kind of Fructus Canarii nutrient soya-bean milk and preparation method thereof | |
| CN103989198B (en) | Fragrant soft-shelled turtle of a kind of delicious garlic and preparation method thereof | |
| CN104247738A (en) | Preparing method of spleen benefiting cake | |
| CN104106693A (en) | Mackerel buckwheat tea juice beverage and preparation method thereof | |
| CN104187344A (en) | Production method of yellow rice cracker | |
| CN104068312A (en) | Nutritious rice capable of promoting growing development of teenagers and preparing method of nutritious rice | |
| CN106212702A (en) | A kind of Fructus Sechii edulis nutrient soya-bean milk and preparation method thereof | |
| CN107259276A (en) | A kind of beet root fermented beverage and preparation method thereof | |
| CN106172835A (en) | One bashfully fruit nutrient soya-bean milk and preparation method thereof | |
| CN106259994A (en) | A kind of Herba Passiflorae Caeruleae nutrient soya-bean milk and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160309 |