CN105455115A - Potato-made starch noodles having effects of enriching yin and nourishing kidney and preparation method thereof - Google Patents
Potato-made starch noodles having effects of enriching yin and nourishing kidney and preparation method thereof Download PDFInfo
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- CN105455115A CN105455115A CN201510960264.6A CN201510960264A CN105455115A CN 105455115 A CN105455115 A CN 105455115A CN 201510960264 A CN201510960264 A CN 201510960264A CN 105455115 A CN105455115 A CN 105455115A
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- 229920002472 Starch Polymers 0.000 title claims abstract description 28
- 235000019698 starch Nutrition 0.000 title claims abstract description 28
- 239000008107 starch Substances 0.000 title claims abstract description 28
- 210000003734 kidney Anatomy 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 230000000694 effects Effects 0.000 title abstract description 7
- 235000012149 noodles Nutrition 0.000 title abstract 6
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 14
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 14
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 14
- 244000268590 Euryale ferox Species 0.000 claims abstract description 13
- 241000628997 Flos Species 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000226021 Anacardium occidentale Species 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 7
- 240000000716 Durio zibethinus Species 0.000 claims abstract description 7
- 235000006025 Durio zibethinus Nutrition 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 241000405414 Rehmannia Species 0.000 claims abstract description 7
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 240000007228 Mangifera indica Species 0.000 claims abstract 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 27
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 229920000294 Resistant starch Polymers 0.000 claims description 11
- 244000061456 Solanum tuberosum Species 0.000 claims description 11
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 11
- 235000021254 resistant starch Nutrition 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 239000011812 mixed powder Substances 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 239000003814 drug Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 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 claims description 3
- 239000004743 Polypropylene Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000013078 crystal Substances 0.000 claims description 3
- 238000001723 curing Methods 0.000 claims description 3
- 238000007865 diluting Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- -1 polypropylene Polymers 0.000 claims description 3
- 229920001155 polypropylene Polymers 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000005491 wire drawing Methods 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 241001107116 Castanospermum australe Species 0.000 abstract 2
- 235000021279 black bean Nutrition 0.000 abstract 2
- 240000000559 Albizia odoratissima Species 0.000 abstract 1
- 235000011438 Albizia odoratissima Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 235000014571 nuts Nutrition 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 241001093152 Mangifera Species 0.000 description 8
- 229940037003 alum Drugs 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 102000016941 Rho Guanine Nucleotide Exchange Factors Human genes 0.000 description 1
- 108010053823 Rho Guanine Nucleotide Exchange Factors Proteins 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 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
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- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses potato-made starch noodles having effects of enriching yin and nourishing kidney. The potato-made starch noodles is prepared form the following raw materials in parts by weight: 120-140 parts of potato starch, 30-35 parts of Chinese yam starch, 10-12 parts of purple rice, 6-8 parts of black beans, 8-10 parts of gordon euryale seeds, 2-3 parts of cashew nut, 7-8 parts of albizia flower, 3-4 parts of durian, 12-15 parts of mango, 3-4 parts of Rhizoma Polygonati Odorati, 2-3 parts of flos caryophylli, 4-5 parts of nut of mango, 1-2 parts of prepared rehmannia root and a proper amount of rice wine. Nutrient raw materials such as the purple rice and the black beans are added in the finished potato-made starch noodles, and the finished potato-made starch noodles is bright in luster, pure in flavor, soft in mouthfeel, smooth and fine, moderate in viscosity and elasticity, sufficient in toughness, high in strength, and resistant to cooking. If the potato-made starch noodles is eaten for a long time, dietary fiber needed by a human body can be supplemented, and the effects of enriching yin and nourishing kidney are achieved.
Description
Technical field
The present invention relates to instant bean vermicelli technical field, particularly relate to a kind of enriching yin and nourishing kidney potato vermicelli and preparation method thereof.
Background technology
Resistant starch can not digestedly absorb in healthy human body small intestine, but can ferment in large intestine or the starch of Partial fermentation, mainly through autoclave process, Starch Fraction is changed into resistant starch, in starch, the content of resistant starch is higher, the bean vermicelli dissolution rate be made up of starch is lower, swelling power is better, strip-breaking rate is lower, be the powdery-truit disease that major ingredient is made for improving by farina, the present invention with press heat-enzymatic isolation method provide a kind of high resistant starch content without alum instant bean vermicelli.
Summary of the invention
The present invention is to make up the deficiencies in the prior art, provides a kind of enriching yin and nourishing kidney potato vermicelli and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of enriching yin and nourishing kidney potato vermicelli is made up of the raw material of following weight parts:
Farina 120-140, Chinese yam starch 30-35, purple rice 10-12, black soya bean 6-8, Gorgon fruit 8-10, cashew nut kernel 2-3, Flos Albiziae 7-8, durian 3-4, mango 12-15, radix polygonati officinalis 3-4, flos caryophylli 2-3, mango core 4-5, prepared rhizome of rehmannia 1-2, rice wine are appropriate.
A described enriching yin and nourishing kidney potato vermicelli preparation method, comprises the following steps:
(1) mixing that farina and Chinese yam starch added water is made into the starch milk that concentration is 28-32%, regulate pH to 4.8-5, add Pullulanase to 2U/g starch, heating water bath is to 60-65 DEG C of enzymolysis 11-12 hour, be warming up to the 95-100 DEG C of enzyme 10-15 minute that goes out, regulate pH to 6, send into high-pressure sterilizing pot, autoclaving 40-45 minute at 110-120 DEG C, take out after cooling, at 4 DEG C, refrigerate 20-24 hour, the starch of bringing back to life microwave drying again, obtains resistant starch;
(2) purple rice, black soya bean, Gorgon fruit, cashew nut kernel are dried after picking assorted cleaning, soak with rice wine, soak 6-7 hour, leach raw material at 40-50 DEG C, send into frying pan, little fire stir-fries to dry, takes out abrasive dust, obtain ground rice after cooling; Co-grinding after radix polygonati officinalis, flos caryophylli, mango core, prepared rhizome of rehmannia being cleaned, adds 7-8 times of clear water, and little fire decocts 1-1.5 hour, cooled and filtered, and filtrate spraying dry, obtains traditional Chinese medicine powder;
(3) fresh mango is removed the peel stoning, meat is got in durian incision, Flos Albiziae impurity elimination is cleaned, whole mixing, add 4-5 times of clear water making beating, little fire boils 8-10 minute, add the pulp enzyme of the heavy 0.1-0.2% of pan feeding after cooling, at 30-35 DEG C, enzymolysis is to completely, filters after microwave deactivating enzyme, filtrate freeze drying, obtains flowers and fruits powder;
(4) above-mentioned resistant starch, ground rice, traditional Chinese medicine powder, flowers and fruits powder are mixed, be crushed to 80-100 order, obtain mixed powder, take out the mixed powder of gross weight 3-4%, mix with gross weight 0.3-0.4% food-grade xanthan gum, 0.1-0.2% food-grade polypropylene acid sodium, 0.2-0.3% food-grade CMC, add after appropriate warm water is mixed well and pour 8-10 times of boiling water, obtain Gorgon euryale after rapid stirring is even and stick with paste;
(5) above-mentioned Gorgon euryale paste is poured in the mixed powder of residue, add appropriate warm water to moisture 40-50%, obtain after abundant stirring uniform and smooth, smooth tack-free, can the powder ball of wire drawing, threadly 96-98 DEG C of hot curing in water 6-8 second is fallen into through being squeezed into, pull out in bean vermicelli feeding frozen water and cool 1-2 minute, pull out again with the diluting lactic acid immersion bubble 5-8 minute of concentration 1-1.5%, pull bean vermicelli out and arrange added;
(6) the above-mentioned bean vermicelli that drains is refrigerated 7-8 hour at 3-4 DEG C, freezing 3-4 hour at subzero 6-8 DEG C, in normal temperature unfreezing to bean vermicelli, ice crystal melts completely, rub gently to bean vermicelli and scatter, send into baking oven, dry 30-40 minute at 60-65 DEG C, dry to bean vermicelli water content be 10-15%, after cooling, packaging, obtains instant bean vermicelli.
Compared with prior art, advantage of the present invention is:
The present invention adopts autoclave process can significantly promote that resistant starch generates in conjunction with the de-associated treatment of Pullulanase, significantly improves resistance starch content, shortening cycle, reduces costs under the prerequisite reducing pressure heat-cool cycles number of times; Add in potato vermicelli xanthans to the effect of strip-breaking rate, Sodium Polyacrylate to the effect of shear stress, CMC to the effect of coefficient of elasticity all close to the effect of alum in bean vermicelli; Soak bean vermicelli sterilization with lactic acid, extend the shelf life; Refrigeration and freezingly make starch generating portion crystallization in bean vermicelli, thus reduce stickiness, improve toughness, reduce moisture, raising powdery-truit disease; The nutrient raw material such as purple rice, black soya bean is added in finished product potato vermicelli, gloss is beautiful, soft, the lubricious exquisiteness of pure flavor, mouthfeel, viscoplasticity is moderate, chewiness is pure, intensity is good, resistant to cook is not easily broken, ediblely can supplement needed by human body dietary fiber, enriching yin and nourishing kidney for a long time.
Detailed description of the invention
A kind of enriching yin and nourishing kidney potato vermicelli is made up of the raw material of following weight (jin):
Farina 120, Chinese yam starch 30, purple rice 10, black soya bean 6, Gorgon fruit 8, cashew nut kernel 2, Flos Albiziae 7, durian 3, mango 12, radix polygonati officinalis 3, flos caryophylli 2, mango core 4, prepared rhizome of rehmannia 1, rice wine are appropriate.
A described enriching yin and nourishing kidney potato vermicelli preparation method, comprises the following steps:
(1) mixing that farina and Chinese yam starch added water is made into the starch milk that concentration is 28%, regulate pH to 4.8, add Pullulanase to 2U/g starch, heating water bath to 60 DEG C enzymolysis 11 hours, be warming up to 95 DEG C of enzymes 10 minutes of going out, regulate pH to 6, send into high-pressure sterilizing pot, autoclaving 40 minutes at 110 DEG C, take out after cooling, at 4 DEG C, refrigerate 20 hours, the starch of bringing back to life microwave drying again, obtains resistant starch;
(2) purple rice, black soya bean, Gorgon fruit, cashew nut kernel are dried after picking assorted cleaning, soak with rice wine, soak 6 hours, leach raw material at 40 DEG C, send into frying pan, little fire stir-fries to dry, takes out abrasive dust, obtain ground rice after cooling; Co-grinding after radix polygonati officinalis, flos caryophylli, mango core, prepared rhizome of rehmannia being cleaned, adds 7 times of clear water, and little fire decocts 1 hour, cooled and filtered, and filtrate spraying dry, obtains traditional Chinese medicine powder;
(3) fresh mango is removed the peel stoning, meat is got in durian incision, Flos Albiziae impurity elimination is cleaned, whole mixing, add 4 times of clear water making beating, little fire boils 8 minutes, add the pulp enzyme that pan feeding weighs 0.1% after cooling, at 30 DEG C, enzymolysis is to completely, filters after microwave deactivating enzyme, filtrate freeze drying, obtains flowers and fruits powder;
(4) above-mentioned resistant starch, ground rice, traditional Chinese medicine powder, flowers and fruits powder are mixed, be crushed to 80 orders, obtain mixed powder, take out the mixed powder of gross weight 3%, mix with gross weight 0.3% food-grade xanthan gum, 0.1% food-grade polypropylene acid sodium, 0.2% food-grade CMC, add after appropriate warm water is mixed well and pour 8 times of boiling water, obtain Gorgon euryale after rapid stirring is even and stick with paste;
(5) above-mentioned Gorgon euryale paste is poured in the mixed powder of residue, add appropriate warm water to moisture 40%, obtain after abundant stirring uniform and smooth, smooth tack-free, can the powder ball of wire drawing, threadly 96 DEG C of hot curings in water 6 seconds are fallen into through being squeezed into, pull out in bean vermicelli feeding frozen water and cool 1 minute, pull out and steep 5 minutes by the diluting lactic acid immersion of concentration 1% again, pull bean vermicelli out and arrange added;
(6) the above-mentioned bean vermicelli that drains is refrigerated 7 hours at 3 DEG C, at subzero 6 DEG C freezing 3 hours, in normal temperature unfreezing to bean vermicelli, ice crystal melts completely, rub gently to bean vermicelli and scatter, send into baking oven, at 60 DEG C dry 30 minutes, dry to bean vermicelli water content be 10%, after cooling, packaging, obtains instant bean vermicelli.
Claims (2)
1. an enriching yin and nourishing kidney potato vermicelli, it is characterized in that being made up of the raw material of following weight parts:
Farina 120-140, Chinese yam starch 30-35, purple rice 10-12, black soya bean 6-8, Gorgon fruit 8-10, cashew nut kernel 2-3, Flos Albiziae 7-8, durian 3-4, mango 12-15, radix polygonati officinalis 3-4, flos caryophylli 2-3, mango core 4-5, prepared rhizome of rehmannia 1-2, rice wine are appropriate.
2. an enriching yin and nourishing kidney potato vermicelli preparation method as claimed in claim 1, is characterized in that comprising the following steps:
(1) mixing that farina and Chinese yam starch added water is made into the starch milk that concentration is 28-32%, regulate pH to 4.8-5, add Pullulanase to 2U/g starch, heating water bath is to 60-65 DEG C of enzymolysis 11-12 hour, be warming up to the 95-100 DEG C of enzyme 10-15 minute that goes out, regulate pH to 6, send into high-pressure sterilizing pot, autoclaving 40-45 minute at 110-120 DEG C, take out after cooling, at 4 DEG C, refrigerate 20-24 hour, the starch of bringing back to life microwave drying again, obtains resistant starch;
(2) purple rice, black soya bean, Gorgon fruit, cashew nut kernel are dried after picking assorted cleaning, soak with rice wine, soak 6-7 hour, leach raw material at 40-50 DEG C, send into frying pan, little fire stir-fries to dry, takes out abrasive dust, obtain ground rice after cooling; Co-grinding after radix polygonati officinalis, flos caryophylli, mango core, prepared rhizome of rehmannia being cleaned, adds 7-8 times of clear water, and little fire decocts 1-1.5 hour, cooled and filtered, and filtrate spraying dry, obtains traditional Chinese medicine powder;
(3) fresh mango is removed the peel stoning, meat is got in durian incision, Flos Albiziae impurity elimination is cleaned, whole mixing, add 4-5 times of clear water making beating, little fire boils 8-10 minute, add the pulp enzyme of the heavy 0.1-0.2% of pan feeding after cooling, at 30-35 DEG C, enzymolysis is to completely, filters after microwave deactivating enzyme, filtrate freeze drying, obtains flowers and fruits powder;
(4) above-mentioned resistant starch, ground rice, traditional Chinese medicine powder, flowers and fruits powder are mixed, be crushed to 80-100 order, obtain mixed powder, take out the mixed powder of gross weight 3-4%, mix with gross weight 0.3-0.4% food-grade xanthan gum, 0.1-0.2% food-grade polypropylene acid sodium, 0.2-0.3% food-grade CMC, add after appropriate warm water is mixed well and pour 8-10 times of boiling water, obtain Gorgon euryale after rapid stirring is even and stick with paste;
(5) above-mentioned Gorgon euryale paste is poured in the mixed powder of residue, add appropriate warm water to moisture 40-50%, obtain after abundant stirring uniform and smooth, smooth tack-free, can the powder ball of wire drawing, threadly 96-98 DEG C of hot curing in water 6-8 second is fallen into through being squeezed into, pull out in bean vermicelli feeding frozen water and cool 1-2 minute, pull out again with the diluting lactic acid immersion bubble 5-8 minute of concentration 1-1.5%, pull bean vermicelli out and arrange added;
(6) the above-mentioned bean vermicelli that drains is refrigerated 7-8 hour at 3-4 DEG C, freezing 3-4 hour at subzero 6-8 DEG C, in normal temperature unfreezing to bean vermicelli, ice crystal melts completely, rub gently to bean vermicelli and scatter, send into baking oven, dry 30-40 minute at 60-65 DEG C, dry to bean vermicelli water content be 10-15%, after cooling, packaging, obtains instant bean vermicelli.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510960264.6A CN105455115A (en) | 2015-12-21 | 2015-12-21 | Potato-made starch noodles having effects of enriching yin and nourishing kidney and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510960264.6A CN105455115A (en) | 2015-12-21 | 2015-12-21 | Potato-made starch noodles having effects of enriching yin and nourishing kidney and preparation method thereof |
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| CN105455115A true CN105455115A (en) | 2016-04-06 |
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| CN201510960264.6A Withdrawn CN105455115A (en) | 2015-12-21 | 2015-12-21 | Potato-made starch noodles having effects of enriching yin and nourishing kidney and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107836702A (en) * | 2017-11-05 | 2018-03-27 | 李红光 | A kind of health care vermicelli |
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- 2015-12-21 CN CN201510960264.6A patent/CN105455115A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107836702A (en) * | 2017-11-05 | 2018-03-27 | 李红光 | A kind of health care vermicelli |
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Application publication date: 20160406 |