CN105685549A - A method of producing fresh noodles or fine dried noodles, and the fresh noodles or the fine dried noodles produced thereby - Google Patents
A method of producing fresh noodles or fine dried noodles, and the fresh noodles or the fine dried noodles produced thereby Download PDFInfo
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- CN105685549A CN105685549A CN201410709151.4A CN201410709151A CN105685549A CN 105685549 A CN105685549 A CN 105685549A CN 201410709151 A CN201410709151 A CN 201410709151A CN 105685549 A CN105685549 A CN 105685549A
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Abstract
The invention relates to a method of producing fresh noodles or fine dried noodles, and the fresh noodles or the fine dried noodles produced thereby. A process of extruding dough is introduced between a fermenting step and a rolling step, thus improving color of the fresh noodles or the fine dried noodles.
Description
Technical field
The application relates to a kind of method producing fresh flour or fine dried noodles and by the fresh flour of its production or fine dried noodles。
Background technology
The technological process adopted that produces of fine dried noodles traditional at present and fresh flour is all at antivacuum dough-making powder---proof---compound calendering---continuous calendering---after shredding for fresh flour finished product, or dried be fine dried noodles finished product。The color of finished product is based primarily upon the pink colour of flour and determines, and is partial to jaundice and sends out crow, being formerly only available the color carrying out improving noodles by some brightening agents。
Summary of the invention
The problem that invention to solve
The application is intended to the production technology improving traditional fine dried noodles and fresh flour, by introducing the technique squeezing out dough between proofing and rolling, improves the color of fresh flour or fine dried noodles, without using brightening agent etc.。
For solving the scheme of problem
The application provides a kind of method producing fresh flour or fine dried noodles, it is characterised in that said method comprising the steps of:
1) undertaken extruding and rolling by the dough through proofing, it is thus achieved that calendering rear piece；
2) by calendering rear piece shredding to obtain fresh flour, rear piece shredding will maybe be rolled, dry to obtain fine dried noodles。
The application also provides for a kind of method of yellow color value reducing fresh flour or fine dried noodles, it is characterised in that said method comprising the steps of:
1) undertaken extruding and rolling by the dough through proofing, it is thus achieved that calendering rear piece；
2) by calendering rear piece shredding to obtain fresh flour, rear piece shredding will maybe be rolled, dry to obtain fine dried noodles。
According to method described herein, it is characterised in that the described dough through proofing is prepared by the following method: flour is carried out under the amount of water being calculated as 28-35% with flour weight dough-making powder, proofs。
According to method described herein, it is characterised in that the ash of described flour is 0.5-0.75%。
According to method described herein, it is characterised in that the Dough thickness after extruding is 5-15 millimeter, and temperature is 25-35 DEG C。
According to method described herein, it is characterised in that described calendering is process through compound calendering and/or continuous calendering, it is preferred to process through compound calendering and continuous calendering。
According to method described herein, it is characterised in that the calendering of described compound includes: the dough after extruding to be calendered to the dough sheet of 8-15mm thickness, it is preferable that also including folding for described dough sheet calendering 1-4 time, the THICKNESS CONTROL of dough sheet is at 8-15mm；Described continuous calendering includes: by the thickness of the dough sheet continuous calendering after the dough after extruding or compound calendering to 0.7-1.5mm。
According to method described herein, it is characterised in that described extruding is extrude in extruder。
The application also provides for a kind of fresh flour or fine dried noodles, it is characterised in that the yellow color value of described fresh flour is 13-19, it is preferably 13-16, more preferably 13-15, and the yellow color value that described fresh flour is after placing 24 hours is 17-21, it is preferably 17-19.5, more preferably 17-17.9；The yellow color value of described fine dried noodles is 13-20, it is preferred to 13-17, more preferably 13-14。
The application also provides for a kind of fresh flour produced according to method described herein or fine dried noodles。
The effect of invention
By increasing the operation squeezing out dough, it is possible to keeping on the basis of fine dried noodles and fresh flour mouthfeel and local flavor, it will be apparent that reduce the yellow color value of fresh flour and fine dried noodles。
Detailed description of the invention
In this application, the ash of flour is determined by GBT5505-2008 grain and oil detection Ash determination method, and according to method described herein, the dough-making powder time is 5-15 minute, and the dough leavening time is 5-15 minute。
In the following embodiment of the application, the flour of use is bought by market and is obtained, and adopts the ash in GBT5505-2008 grain and oil detection Ash determination method detection flour。
In the following embodiment of the application,
The yellow color value of fresh flour product uses Minolta color evaluating CR-400 to measure；
The yellow color value of fine dried noodles is measured by the L*a*b* colour space, wherein, and the brightness of L* value representative sample color；A* value, b* value represent color direction :+a* is red direction ,-a* is green direction ,+b* is yellow direction ,-b* for blue direction (for example, see Ge Xiuxiu, 2003, Chinese noodle color and Study on influencing factors thereof, Chinese Academy of Agricultural Sciences's post-doctor's paper)。
The moisture of fine dried noodles, adopts GBT21305-2007 method to measure。
In the following embodiment of the application, the extruder of use is ExtruderMAC30S, purchased from namad company of Italy。
Embodiment 1
Adopting ash is the flour of 0.52%, dough-making powder is carried out under the amount of water of 32%, 10 minutes dough-making powder time, dough leavening extrudes dough in extruder after 10 minutes, dough be sized to 7mm thickness, long 50mm, wide 50mm, the temperature that extrusion is rolled into a ball below controls at 30 DEG C, then (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 0.95mm)---obtain fresh flour product after shredding (the face cutter adopting 2.0mm carries out shredding), after testing, the yellow color value of the fresh flour product obtained is 15.45。
Being positioned in valve bag 24 hours by fresh dough sheet, after testing, its yellow color value is 20.80。
Comparative example 1
Adopting ash is the flour of 0.52%, dough-making powder is carried out under the amount of water of 32%, 10 minutes dough-making powder time, after dough leavening 10 minutes, (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 0.95mm)---obtain fresh flour product after shredding (the face cutter adopting 2.0mm carries out shredding), after testing, the yellow color value of the fresh flour product obtained is 17.85。
Being positioned in valve bag 24 hours by fresh dough sheet, after testing, its yellow color value is 21.19。
According to the above results, compared with comparative example 1, the yellow color value of the fresh flour product that embodiment 1 obtains reduces by 13.5%, after placing 24 hours, reduces by 1.9%。
Embodiment 2
Adopting ash is the flour of 0.52%, dough-making powder is carried out under the amount of water of 32%, 10 minutes dough-making powder time, dough leavening extrudes dough in extruder after 10 minutes, dough be sized to 7mm thickness, long 50mm, wide 50mm, the temperature that extrusion is rolled into a ball below controls at 30 DEG C, then (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 0.95mm)---after shredding (the face cutter adopting 2.0mm carries out shredding), fine dried noodles product is obtained after drying room inner drying, drying condition is 38 DEG C, dry 5 hours under the humidity of 75%, the moisture making dried fine dried noodles is 13.0%。After testing, it is thus achieved that the yellow color value of fine dried noodles be 16.55, wherein there is not obvious change in the color of fine dried noodles along with the change of standing time。
Comparative example 2
Adopting ash is the flour of 0.52%, dough-making powder is carried out under the amount of water of 32%, 10 minutes dough-making powder time, after dough leavening 10 minutes, (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 0.95mm)---after shredding (the face cutter adopting 2.0mm carries out shredding), fine dried noodles product is obtained after drying room inner drying, drying condition is 38 DEG C, dry 5 hours under the humidity of 75%, the moisture making dried fine dried noodles is 13.0%。After testing, it is thus achieved that the yellow color value of fine dried noodles be 18.52。
According to the above results, compared with comparative example 2, the yellow color value of the fine dried noodles product that embodiment 2 obtains reduces by 11.7%。
Embodiment 3
Adopting ash is the flour of 0.63%, dough-making powder is carried out under the amount of water of 28%, 15 minutes dough-making powder time, dough leavening extrudes dough in extruder after 15 minutes, dough be sized to 12mm thickness, long 50mm, wide 80mm, the temperature that extrusion is rolled into a ball below controls at 35 DEG C, then (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 1.10mm)---obtain fresh flour product after shredding (the face cutter adopting 2.0mm carries out shredding)。After testing, it is thus achieved that the yellow color value of fresh flour product be 13.53。
Being placed 24 hours by fresh dough sheet, after testing, its yellow color value is 17.32。
Comparative example 3
Adopting ash is the flour of 0.63%, dough-making powder is carried out under the amount of water of 28%, 15 minutes dough-making powder time, after dough leavening 15 minutes, (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice) obtain fresh flour product after---continuous calendering (10mm wears after ceaselessly thickness adjusted, and being calendered to final sheet thickness for five times is 1.10mm)---shredding (the face cutter adopting 2.0mm carries out shredding)。After testing, it is thus achieved that the yellow color value of fresh flour product be 15.38。
Being placed 24 hours by fresh dough sheet, after testing, its yellow color value is 17.98。
According to the above results, compared with comparative example 3, the yellow color value of the fresh flour product that embodiment 3 obtains reduces by 12%, after placing 24h, reduces by 3.7%。
Embodiment 4
Adopting ash is the flour of 0.63%, dough-making powder is carried out under the amount of water of 28%, 15 minutes dough-making powder time, dough leavening extrudes dough in extruder after 15 minutes, dough be sized to 12mm thickness, long 50mm, wide 80mm, the temperature that extrusion is rolled into a ball below controls at 35 DEG C, then (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 1.10mm)---after the shredding face cutter of 2.0mm (adopt carry out shredding) after drying room inner drying fine dried noodles product, drying condition is 38 DEG C, dry 5 hours under the humidity of 75%, the moisture making dried fine dried noodles is 13.0%。After testing, it is thus achieved that the yellow color value of fine dried noodles be 13.38。Wherein there is not obvious change in the color of fine dried noodles along with the change of standing time。
Comparative example 4
Adopting ash is the flour of 0.63%, dough-making powder is carried out under the amount of water of 28%, 15 minutes dough-making powder time, after dough leavening 15 minutes, (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 1.10mm)---after the shredding face cutter of 2.0mm (adopt carry out shredding) after drying room inner drying fine dried noodles product, drying condition is 38 DEG C, dry 5 hours under the humidity of 75%, the moisture making dried fine dried noodles is 13.0%。After testing, it is thus achieved that the yellow color value of fine dried noodles be 14.81。
According to the above results, compared with comparative example 4, the yellow color value of the fine dried noodles product that embodiment 4 obtains reduces by 9.7%。
Embodiment 5
Adopting ash is the flour of 0.74%, dough-making powder is carried out under the amount of water of 35%, 5 minutes dough-making powder time, dough leavening extrudes dough in extruder after 5 minutes, dough be sized to 6mm thickness, long 50mm, wide 80mm, the temperature that extrusion is rolled into a ball below controls at 29 DEG C, then (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 0.90mm)---obtain fresh flour product after shredding (the face cutter adopting 2.0mm carries out shredding)。After testing, it is thus achieved that the yellow color value of fresh flour product be 18.02。
Being placed 24 hours by fresh dough sheet, after testing, its yellow color value is 19.04。
Comparative example 5
Adopting ash is the flour of 0.74%, dough-making powder is carried out under the amount of water of 35%, 5 minutes dough-making powder time, after dough leavening 5 minutes, (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice) obtain fresh flour product after---continuous calendering (10mm wears after ceaselessly thickness adjusted, and being calendered to final sheet thickness for five times is 0.90mm)---shredding (the face cutter adopting 2.0mm carries out shredding)。After testing, it is thus achieved that the yellow color value of fresh flour product be 20.66。
Being placed 24 hours by fresh dough sheet, after testing, its yellow color value is 19.95。
According to the above results, compared with comparative example 5, the yellow color value of the fresh flour product that embodiment 5 obtains reduces by 12.8%, after placing 24h, reduces by 4.6%。
Embodiment 6
Adopting ash is the flour of 0.74%, dough-making powder is carried out under the amount of water of 35%, 5 minutes dough-making powder time, dough leavening extrudes dough in extruder after 5 minutes, dough be sized to 6mm thickness, long 50mm, wide 80mm, the temperature that extrusion is rolled into a ball below controls at 29 DEG C, then (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 0.90mm)---after the shredding face cutter of 2.0mm (adopt carry out shredding) after drying room inner drying fine dried noodles product, drying condition is 38 DEG C, dry 5 hours under the humidity of 75%, the moisture making dried fine dried noodles is 13.0%。After testing, it is thus achieved that the yellow color value of fine dried noodles be 19.47。Wherein there is not obvious change in the color of fine dried noodles along with the change of standing time。
Comparative example 6
Adopting ash is the flour of 0.74%, dough-making powder is carried out under the amount of water of 35%, 5 minutes dough-making powder time, after dough leavening 5 minutes, (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 0.90mm)---after the shredding face cutter of 2.0mm (adopt carry out shredding) after drying room inner drying fine dried noodles product, drying condition is 38 DEG C, dry 5 hours under the humidity of 75% so that the moisture of dried fine dried noodles is 13.0%。After testing, it is thus achieved that the yellow color value of fine dried noodles be 23.68。
According to the above results, compared with comparative example 6, the yellow color value of the fine dried noodles product that embodiment 6 obtains reduces by 17.8%。
Embodiment 7
Adopting ash is the flour of 0.51%, dough-making powder is carried out under the amount of water of 35%, 5 minutes dough-making powder time, dough leavening extrudes dough in extruder after 5 minutes, dough be sized to 6mm thickness, long 50mm, wide 60mm, the temperature that extrusion is rolled into a ball below controls at 30 DEG C, then (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 0.92mm)---obtain fresh flour product after shredding (the face cutter adopting 2.0mm carries out shredding)。After testing, it is thus achieved that the yellow color value of fresh flour product be 19.00。
Being placed 24 hours by fresh dough sheet, after testing, its yellow color value is 20.70。
Comparative example 7
Adopting ash is the flour of 0.51%, dough-making powder is carried out under the amount of water of 35%, 5 minutes dough-making powder time, after dough leavening 5 minutes, (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---continuous calendering (10mm wears after ceaselessly thickness adjusted, and being calendered to final sheet thickness for five times is 0.92mm)---shredding (the face cutter adopting 2.0mm carries out shredding)。After testing, it is thus achieved that the yellow color value of fresh flour product be 20.58。
Being placed 24 hours by fresh dough sheet, after testing, its yellow color value is 21.00。
According to the above results, compared with comparative example 7, the yellow color value of the fresh flour product that embodiment 7 obtains reduces by 9.5%, after placing 24h, reduces by 1.4%。
Embodiment 8
Adopting ash is the flour of 0.51%, dough-making powder is carried out under the amount of water of 35%, 5 minutes dough-making powder time, after dough leavening 5 minutes, (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 0.92mm)---after the shredding face cutter of 2.0mm (adopt carry out shredding) after drying room inner drying fine dried noodles product, drying condition is 38 DEG C, dry 5 hours under the humidity of 75% so that the moisture of dried fine dried noodles is 13.0%。After testing, it is thus achieved that the yellow color value of fine dried noodles be 19.44。Wherein there is not obvious change in the color of fine dried noodles along with the change of standing time。
Comparative example 8
Adopting ash is the flour of 0.51%, dough-making powder is carried out under the amount of water of 35%, 5 minutes dough-making powder time, after dough leavening 5 minutes, (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 0.92mm)---after the shredding face cutter of 2.0mm (adopt carry out shredding) after drying room inner drying fine dried noodles product, drying condition is 38 DEG C, dry 5 hours under the humidity of 75% so that the moisture of dried fine dried noodles is 13.0%。After testing, it is thus achieved that the yellow color value of fine dried noodles be 22.20。
According to the above results, compared with comparative example 8, the yellow color value of the fine dried noodles product that embodiment 8 obtains reduces by 12.4%。
Embodiment 9
Adopting ash is the flour of 0.61%, dough-making powder is carried out under the amount of water of 30%, 5 minutes dough-making powder time, dough leavening extrudes dough in extruder after 5 minutes, dough be sized to 9mm thickness, long 50mm, wide 60mm, the temperature that extrusion is rolled into a ball below controls at 33 DEG C, then (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 0.92mm)---obtain fresh flour product after shredding (the face cutter adopting 2.0mm carries out shredding)。After testing, it is thus achieved that the yellow color value of fresh flour product be 15.45。
Being placed 24 hours by fresh dough sheet, after testing, its yellow color value is 20.20。
Comparative example 9
Adopting ash is the flour of 0.61%, dough-making powder is carried out under the amount of water of 30%, 5 minutes dough-making powder time, after dough leavening 5 minutes, (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice) obtain fresh flour product after---continuous calendering (10mm wears after ceaselessly thickness adjusted, and being calendered to final sheet thickness for five times is 0.92mm)---shredding (the face cutter adopting 2.0mm carries out shredding)。After testing, it is thus achieved that the yellow color value of fresh flour product be 17.85。
Being placed 24 hours by fresh dough sheet, after testing, its yellow color value is 21.19。
According to the above results, compared with comparative example 9, the yellow color value of the fresh flour product that embodiment 9 obtains reduces by 13.5%, after placing 24h, reduces by 4.7%。
Embodiment 10
Adopting ash is the flour of 0.61%, dough-making powder is carried out under the amount of water of 30%, 5 minutes dough-making powder time, dough leavening extruded dough in extruder after 5 minutes, dough be sized to 9mm thickness, long 50mm, wide 60mm, the temperature that extrusion is rolled into a ball below controls at 33 DEG C, then (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 0.92mm)---after the shredding face cutter of 2.0mm (adopt carry out shredding) after drying room inner drying fine dried noodles product, drying condition is at 38 DEG C, dry 5 hours under the humidity of 75%, the moisture making dried fine dried noodles is 13.0%。After testing, it is thus achieved that the yellow color value of fine dried noodles be 16.75。Wherein there is not obvious change in the color of fine dried noodles along with the change of standing time。
Comparative example 10
Adopting ash is the flour of 0.61%, dough-making powder is carried out under the amount of water of 30%, 5 minutes dough-making powder time, after dough leavening 5 minutes, (roll by the calendering of normal compound and wearing of 10mm thickness, folding calendering twice)---(10mm wears after ceaselessly thickness adjusted continuous calendering, being calendered to final sheet thickness for five times is 0.92mm)---after the shredding face cutter of 2.0mm (adopt carry out shredding) after drying room inner drying fine dried noodles product, drying condition is at 38 DEG C, dry 5 hours under the humidity of 75%, the moisture making dried fine dried noodles is 13.0%。After testing, it is thus achieved that the yellow color value of fine dried noodles be 18.52。
According to the above results, compared with comparative example 10, the yellow color value of the fine dried noodles product that embodiment 10 obtains reduces by 9.6%。
According to the above results, the fine dried noodles obtained after increasing pressing steps in process of production and the yellow color value of fresh flour are effectively reduced。According to the result placing experiment for 24 hours, color distinction is very not notable, and therefore, the activity of enzyme is not changed in after treatment, and the scheme of the application is the color change that non-enzymatic browning produces。
Claims (10)
1. the method producing fresh flour or fine dried noodles, it is characterised in that said method comprising the steps of:
1) undertaken extruding and rolling by the dough through proofing, it is thus achieved that calendering rear piece；
2) by calendering rear piece shredding to obtain fresh flour, rear piece shredding will maybe be rolled, dry to obtain fine dried noodles。
2. the method for the yellow color value reducing fresh flour or fine dried noodles, it is characterised in that said method comprising the steps of:
1) undertaken extruding and rolling by the dough through proofing, it is thus achieved that calendering rear piece；
2) by calendering rear piece shredding to obtain fresh flour, rear piece shredding will maybe be rolled, dry to obtain fine dried noodles。
3. method according to claim 1 and 2, it is characterised in that the described dough through proofing is prepared by the following method: flour is carried out under the amount of water being calculated as 28-35% with flour weight dough-making powder, proofs。
4. method according to claim 3, it is characterised in that the ash of described flour is 0.5-0.75%。
5. the method according to any one of claim 1-4, it is characterised in that the Dough thickness after extruding is 5-15 millimeter, and temperature is 25-35 DEG C。
6. the method according to any one of claim 1-5, it is characterised in that described calendering is process through compound calendering and/or continuous calendering, it is preferred to process through compound calendering and continuous calendering。
7. method according to claim 6, it is characterised in that the calendering of described compound includes: the dough after extruding is calendered to the dough sheet of 8-15mm thickness, it is preferable that also including folding for described dough sheet calendering 1-4 time, the THICKNESS CONTROL of dough sheet is at 8-15mm；Described continuous calendering includes: by the thickness of the dough sheet continuous calendering after the dough after extruding or compound calendering to 0.7-1.5mm。
8. the method according to any one of claim 1-7, it is characterised in that described extruding is extrude in extruder。
9. a fresh flour or fine dried noodles, it is characterised in that the yellow color value of described fresh flour is 13-19, it is preferred to 13-16, more preferably 13-15, and described fresh flour is 17-21 placing the yellow color value after 24 hours, it is preferred to 17-19.5, more preferably 17-17.9；The yellow color value of described fine dried noodles is 13-20, it is preferred to 13-17, more preferably 13-14。
10. a method according to any one of claim 1-8 produces fresh flour or fine dried noodles。
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| CN201410709151.4A CN105685549B8 (en) | 2014-11-28 | 2014-11-28 | Method for producing fresh noodles or fine dried noodles and fresh noodles or fine dried noodles produced by same |
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Cited By (1)
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| CN110234234A (en) * | 2017-02-15 | 2019-09-13 | 日清食品控股株式会社 | The manufacturing method of instant frying surface |
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| JPS5515781A (en) * | 1978-07-23 | 1980-02-04 | Shinya Uematsu | Making of noodle from two or more raw materials |
| KR20130130215A (en) * | 2012-04-02 | 2013-12-02 | 정성근 | Method for preparing of noodle using barley sprout |
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| CN110234234A (en) * | 2017-02-15 | 2019-09-13 | 日清食品控股株式会社 | The manufacturing method of instant frying surface |
| TWI713820B (en) * | 2017-02-15 | 2020-12-21 | 日商日清食品控股股份有限公司 | Manufacturing method of instant fried noodles |
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| Publication number | Publication date |
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| CN105685549B (en) | 2020-09-04 |
| CN105685549B8 (en) | 2020-10-23 |
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Correction item: Address Correct: 200137 No. 118 East High Road, Shanghai, Pudong New Area False: 200137 No. 118, Gao Dong Road, Qingpu District, Shanghai, Pudong New Area Number: 36-02 Page: The title page Volume: 36 Correction item: Address Correct: 200137 No. 118 East High Road, Shanghai, Pudong New Area False: 200137 No. 118, Gao Dong Road, Qingpu District, Shanghai, Pudong New Area Number: 36-02 Volume: 36 |
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