CN106307048A - Dryness-moistening banana sandwiched noodles and preparation method thereof - Google Patents
Dryness-moistening banana sandwiched noodles and preparation method thereof Download PDFInfo
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- CN106307048A CN106307048A CN201610691391.5A CN201610691391A CN106307048A CN 106307048 A CN106307048 A CN 106307048A CN 201610691391 A CN201610691391 A CN 201610691391A CN 106307048 A CN106307048 A CN 106307048A
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- endothelium corneum
- corneum gigeriae
- gigeriae galli
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 33
- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 8
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000005561 Musa balbisiana Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 210000003038 endothelium Anatomy 0.000 claims abstract description 21
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 7
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 4
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 235000014443 Pyrus communis Nutrition 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 102000004882 Lipase Human genes 0.000 claims description 5
- 108090001060 Lipase Proteins 0.000 claims description 5
- 239000004367 Lipase Substances 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 230000036541 health Effects 0.000 claims description 5
- 235000019421 lipase Nutrition 0.000 claims description 5
- 241000218236 Cannabis Species 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000002137 ultrasound extraction Methods 0.000 claims description 4
- 108010015776 Glucose oxidase Proteins 0.000 claims description 3
- 239000004366 Glucose oxidase Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 230000007159 enucleation Effects 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 229940116332 glucose oxidase Drugs 0.000 claims description 3
- 235000019420 glucose oxidase Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000159750 Urtica cannabina Species 0.000 claims description 2
- -1 reflux Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 6
- 235000018102 proteins Nutrition 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 230000006866 deterioration Effects 0.000 abstract description 2
- 230000005012 migration Effects 0.000 abstract description 2
- 238000013508 migration Methods 0.000 abstract description 2
- 241000167854 Bourreria succulenta Species 0.000 abstract 1
- 241001299819 Hordeum vulgare subsp. spontaneum Species 0.000 abstract 1
- 244000197580 Poria cocos Species 0.000 abstract 1
- 235000008599 Poria cocos Nutrition 0.000 abstract 1
- 241000287420 Pyrus x nivalis Species 0.000 abstract 1
- 241000612118 Samolus valerandi Species 0.000 abstract 1
- 235000021015 bananas Nutrition 0.000 abstract 1
- 235000019693 cherries Nutrition 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 abstract 1
- 240000004308 marijuana Species 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 231100000241 scar Toxicity 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 5
- 241000234295 Musa Species 0.000 description 4
- 238000009835 boiling Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 101710128063 Carbohydrate oxidase Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 102100037204 Sal-like protein 1 Human genes 0.000 description 1
- 206010039509 Scab Diseases 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
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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)
Abstract
The invention discloses dryness-moistening banana sandwiched noodles which are prepared from the following raw materials in parts by weight: 100-200 parts of plain flour, 20-40 parts of bananas, 1-2 parts of abelmoschus esculentus, 10-20 parts of snow pears, 3-6 parts of young barley grass, 6-12 parts of fig, 4-8 parts of fructus cannabis, 4-8 parts of bunge cherry seeds, 1-2 parts of poria cocos, 1-2 parts of endothelium corneum gigeriae gall, 1-2 parts of edible salt, 3-6 parts of superfine protein power, 5-10 parts of vital gluten and a proper amount of fermented liquor. The moisture in the finished noodles is low in fluidity and uniform in distribution, the water migration speed and quality deterioration degree are decreased in the refrigeration process, multiple raw materials with effects of moistening intestinal dryness are processed into stuffing to be added into the noodles, and the made sandwiched noodles are uniform, ordered, full, scar/twist-free, smooth in surface and translucent, are not broken, milky, sticky or flour-broken when boiled for a long time, are chewy in taste, elastic, smooth, non-stiff, soft and palatable and have wide market prospects.
Description
Technical field
The present invention relates to health promotion noodles technical field, particularly relate to a kind of Fructus Musae and moisturize filled noodles and preparation method thereof.
Background technology
What modern study showed Endothelium Corneum Gigeriae Galli is mainly composed of protein, has the merits such as aid digestion, the treating stranguria fossil of strengthening the spleen and nourishing the stomach
Effect, evident in efficacy to inappetence, dyspepsia, dyspepsia stagnation, abdominal distention regurgitation etc., the effective ingredient of Poria is pachyman,
Have antitumor, effect, Endothelium Corneum Gigeriae Galli and Poria are cheap and easy to get, curative effect is conclusive to strengthen immunity, antiviral, Sal Nitri etc., are widely used in
The Chinese medicine side of entering, but deep processed product is few, and the degree of processing and utilization is low；Endothelium Corneum Gigeriae Galli and Poria deep processing have been extracted by the present invention
Effect composition, provides a kind of filled noodles with nutritional health function with this.
Summary of the invention
The present invention is to make up the deficiencies in the prior art, it is provided that filled noodles and preparation method thereof moisturized by a kind of Fructus Musae.
The present invention is achieved by the following technical solutions:
Filled noodles moisturized by a kind of Fructus Musae, is made up of the raw material of following weight parts:
Plain flour 100-200, Fructus Musae 20-40, Abelmoschus esculentus 1-2, pear 10-20, Herba Hordei Vulgaris 3-6, Fructus Fici 6-12, Urtica cannabina L.
Core 4-8, Semen Pruni 4-8, Poria 1-2, Endothelium Corneum Gigeriae Galli 1-2, Sal 1-2, ultra micro egg albumen powder 3-6, gluten meal 5-10, fermented glutinous rice juice are suitable
Amount.
Filled noodles preparation method moisturized by a kind of described Fructus Musae, comprises the following steps:
(1) fresh Fructus Musae and Fructus Fici are removed the peel, Abelmoschus esculentus is cleaned, pear removes the peel enucleation, Herba Hordei Vulgaris roguing is cleaned, and adds
6-8 times of water mixing making beating, microwave disinfection, defibrination 3-4 minute after cooling, add pan feeding weight 0.1-0.2% maceraring enzyme, at 40-50 DEG C
Enzymolysis 1-2 hour, filters after enzyme denaturing, and it is 30-40% that filter vacuum is concentrated into water content, obtains banana sauce；
(2) by Fructus Cannabis, Semen Pruni 4-5 hour afterwash of warm water soaking, little fire is fried to ripe perfume (or spice), micronizing after cooling, obtains
Powder；Poria powder is broken to 60-80 mesh, mixs homogeneously with 45-50 times of distilled water, at 60-70 DEG C, use ultrasonic extraction 20-30
Minute, cooled and filtered, filtrate is spray-dried, obtains pachyman；
(3) health product Endothelium Corneum Gigeriae Galli is mixed with 38-42 times of sand in feeding drum-type frying machine, in parch temperature 210-215 DEG C, stir-fry
Take out cooling under speed 45-50r/min after the parch 100-120 second, sift out Endothelium Corneum Gigeriae Galli, be crushed to 60-80 mesh, pour 25-30 times into
Distilled water, reflux, extract, 2-2.5 hour at temperature 80-85 DEG C, cooled and filtered, filtrate lyophilization, obtain Endothelium Corneum Gigeriae Galli egg
In vain；
(4) by Plain flour, Sal, ultra micro egg albumen powder, gluten meal mix homogeneously, add 40-50mg/kg glucoseoxidase and
60-70mg/kg lipase, sends into vacuum dough mixing machine, pours the wine juice after the 36 hours fermented glutinous rice that ferments filters into dough moisture
Reach 35-37%, low speed 80-85r/min to stir 1 minute, start vacuum pump, high speed 120-125r/ under vacuum 0.06MPa
Min stirs 3 minutes stirring at low speed 4 minutes again；
(5) the above-mentioned dough being stirred is proofed 50-60 minute in temperature 30-35 DEG C, relative humidity 80-85% proofing box,
To fabric；By above-mentioned banana sauce, powder, pachyman, Endothelium Corneum Gigeriae Galli albumen mixing and stirring, obtain stuffing material；
(6) above-mentioned fabric, stuffing material being put into extruding in band Noodle with fillings machine and be pasted into strip, in extrusion process, stuffing material is injected into face
Bar center, the noodle diameter 2-3mm made, filling footpath 1-1.5mm, cutting splicing obtains noodles, in constant temperature 40-50 DEG C, constant humidity 75-
Dry 6-7 hour under 80% environment, then under constant temperature 20-25 DEG C, constant humidity 30-40% environment, stand 1 angel's noodles water balance exist
12-14%, quantitative package, obtain finished product.
Compared with prior art, the invention have the advantage that
After present invention machinery parch Endothelium Corneum Gigeriae Galli, uniform color, quality be crisp, foaming is heaved uniformly, and parching to brown carbonization ratio is extremely low,
Content of soluble protein significantly improves, and effectively extracts protein in Endothelium Corneum Gigeriae Galli by hot water return extraction process, in the hot water
Going out the content of pachyman by ultrasonic extraction more than extract at room temperature, both can promote human body rapid digestion；Filter with fermented glutinous rice
Juice replaces water can be obviously improved the quality of noodles, has delayed bacteria breed in noodles thus has extended the shelf life；Add Fructus Vitis viniferae
Carbohydrate oxidase and lipase Synergistic, lipase increases muscle and brightens, stability when increasing dough excessive fermentation, and glucose aoxidizes
Enzyme makes sulfydryl in mucedin be oxidized to disulfide bond, strengthens networked dough structure, improves dough stability and crumpling resistance；Appropriateness
Vacuum dough-making powder can improve dough viscoelasticity, increase polymerization of protein degree in dough, promotes the phase interaction of moisture and mucedin
With, reduce hydrone mobility in dough, be conducive to structure of dough to be formed, dough internal structure fine and close, top layer egg more continuously
White matter is evenly distributed unanimously；Extruding gelatinizing molding makes noodles have good globality, plasticity, malleable, boiling fastness；Finished product
Noodles internal moisture mobility is low, be more evenly distributed, and in cold storage procedure, rate of water migration and quality deterioration degree are the most slack-off,
The multiple Raw material processing with moist dryness of the intestine effect becomes filling to add noodles center to, the filled noodles made is the fullest,
Without the distortion that scabs, smooth surface, glittering and translucent, boiling for a long time constantly, the most muddy drip, adhesion, do not tell slurry, mouthfeel is rich in chewy, bullet moistens
Smooth, agreeable to the taste without stiff feel, continuous soft profit, there is wide market prospect.
Detailed description of the invention
Filled noodles moisturized by a kind of Fructus Musae, is made up of the raw material of following weight (jin):
Plain flour 100, Fructus Musae 20, Abelmoschus esculentus 1, pear 10, Herba Hordei Vulgaris 3, Fructus Fici 6, Fructus Cannabis 4, Semen Pruni 4, Poria
1, Endothelium Corneum Gigeriae Galli 1, Sal 1, ultra micro egg albumen powder 3, gluten meal 5, fermented glutinous rice juice are appropriate.
Filled noodles preparation method moisturized by a kind of described Fructus Musae, comprises the following steps:
(1) fresh Fructus Musae and Fructus Fici are removed the peel, Abelmoschus esculentus is cleaned, pear removes the peel enucleation, Herba Hordei Vulgaris roguing is cleaned, and adds
6 times of water mixing making beating, microwave disinfection, defibrination 3 minutes after cooling, add pan feeding and weigh 0.1% maceraring enzyme, enzymolysis 1 hour at 40 DEG C,
Filtering after enzyme denaturing, it is 30% that filter vacuum is concentrated into water content, obtains banana sauce；
(2) by Fructus Cannabis, Semen Pruni 4 hours afterwash of warm water soaking, little fire is fried to ripe perfume (or spice), micronizing after cooling, obtains powder
Material；Poria powder is broken to 60 mesh, mixs homogeneously with 45 times of distilled water, at 60 DEG C, use ultrasonic extraction 20 minutes, mistake after cooling
Filter, filtrate is spray-dried, obtains pachyman；
(3) health product Endothelium Corneum Gigeriae Galli and 38 times of sand mixing being sent in drum-type frying machine, parch temperature 210 DEG C, stir-fry speed
Under 45r/min, parch took out cooling after 100 seconds, sifts out Endothelium Corneum Gigeriae Galli, is crushed to 60 mesh, pour 25 times of distilled water into, temperature 80 DEG C
Lower reflux, extract, 2 hours, cooled and filtered, filtrate lyophilization, obtain Endothelium Corneum Gigeriae Galli albumen；
(4) by Plain flour, Sal, ultra micro egg albumen powder, gluten meal mix homogeneously, add 40mg/kg glucoseoxidase and
60mg/kg lipase, sends into vacuum dough mixing machine, pours the wine juice after the 36 hours fermented glutinous rice that ferments filters into and reaches to dough moisture
35%, low speed 80r/min stir 1 minute, start vacuum pump, and under vacuum 0.06MPa, high speed 120r/min stirs 3 minutes again
Stirring at low speed 4 minutes；
(5) the above-mentioned dough being stirred is proofed 50 minutes in temperature 30 DEG C, relative humidity 80% proofing box, obtain fabric；Will
Above-mentioned banana sauce, powder, pachyman, Endothelium Corneum Gigeriae Galli albumen mixing and stirring, obtain stuffing material；
(6) above-mentioned fabric, stuffing material being put into extruding in band Noodle with fillings machine and be pasted into strip, in extrusion process, stuffing material is injected into face
Bar center, the noodle diameter 2mm made, filling footpath 1mm, cutting splicing obtains noodles, dries under constant temperature 40 DEG C, constant humidity 75% environment
Dry 6 hours, then under constant temperature 20 DEG C, constant humidity 30% environment, stand 1 angel's noodles water balance 12%, quantitative package, become
Product.
Claims (2)
1. filled noodles moisturized by a Fructus Musae, it is characterised in that be made up of the raw material of following weight parts:
Plain flour 100-200, Fructus Musae 20-40, Abelmoschus esculentus 1-2, pear 10-20, Herba Hordei Vulgaris 3-6, Fructus Fici 6-12, Urtica cannabina L.
Core 4-8, Semen Pruni 4-8, Poria 1-2, Endothelium Corneum Gigeriae Galli 1-2, Sal 1-2, ultra micro egg albumen powder 3-6, gluten meal 5-10, fermented glutinous rice juice are suitable
Amount.
2. filled noodles preparation method moisturized by a Fructus Musae as claimed in claim 1, it is characterised in that comprise the following steps:
(1) fresh Fructus Musae and Fructus Fici are removed the peel, Abelmoschus esculentus is cleaned, pear removes the peel enucleation, Herba Hordei Vulgaris roguing is cleaned, and adds
6-8 times of water mixing making beating, microwave disinfection, defibrination 3-4 minute after cooling, add pan feeding weight 0.1-0.2% maceraring enzyme, at 40-50 DEG C
Enzymolysis 1-2 hour, filters after enzyme denaturing, and it is 30-40% that filter vacuum is concentrated into water content, obtains banana sauce；
(2) by Fructus Cannabis, Semen Pruni 4-5 hour afterwash of warm water soaking, little fire is fried to ripe perfume (or spice), micronizing after cooling, obtains
Powder；Poria powder is broken to 60-80 mesh, mixs homogeneously with 45-50 times of distilled water, at 60-70 DEG C, use ultrasonic extraction 20-30
Minute, cooled and filtered, filtrate is spray-dried, obtains pachyman；
(3) health product Endothelium Corneum Gigeriae Galli is mixed with 38-42 times of sand in feeding drum-type frying machine, in parch temperature 210-215 DEG C, stir-fry
Take out cooling under speed 45-50r/min after the parch 100-120 second, sift out Endothelium Corneum Gigeriae Galli, be crushed to 60-80 mesh, pour 25-30 times into
Distilled water, reflux, extract, 2-2.5 hour at temperature 80-85 DEG C, cooled and filtered, filtrate lyophilization, obtain Endothelium Corneum Gigeriae Galli egg
In vain；
(4) by Plain flour, Sal, ultra micro egg albumen powder, gluten meal mix homogeneously, add 40-50mg/kg glucoseoxidase and
60-70mg/kg lipase, sends into vacuum dough mixing machine, pours the wine juice after the 36 hours fermented glutinous rice that ferments filters into dough moisture
Reach 35-37%, low speed 80-85r/min to stir 1 minute, start vacuum pump, high speed 120-125r/ under vacuum 0.06MPa
Min stirs 3 minutes stirring at low speed 4 minutes again；
(5) the above-mentioned dough being stirred is proofed 50-60 minute in temperature 30-35 DEG C, relative humidity 80-85% proofing box,
To fabric；By above-mentioned banana sauce, powder, pachyman, Endothelium Corneum Gigeriae Galli albumen mixing and stirring, obtain stuffing material；
(6) above-mentioned fabric, stuffing material being put into extruding in band Noodle with fillings machine and be pasted into strip, in extrusion process, stuffing material is injected into face
Bar center, the noodle diameter 2-3mm made, filling footpath 1-1.5mm, cutting splicing obtains noodles, in constant temperature 40-50 DEG C, constant humidity 75-
Dry 6-7 hour under 80% environment, then under constant temperature 20-25 DEG C, constant humidity 30-40% environment, stand 1 angel's noodles water balance exist
12-14%, quantitative package, obtain finished product.
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|---|---|---|---|
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| CN106307048A true CN106307048A (en) | 2017-01-11 |
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Citations (1)
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| CN105520055A (en) * | 2016-02-23 | 2016-04-27 | 陆开云 | Anti-aging sandwich noodles and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105520055A (en) * | 2016-02-23 | 2016-04-27 | 陆开云 | Anti-aging sandwich noodles and making method thereof |
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Application publication date: 20170111 |
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