CN106690044A - Making method of handmade carrot vermicelli - Google Patents
Making method of handmade carrot vermicelli Download PDFInfo
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- CN106690044A CN106690044A CN201611169501.8A CN201611169501A CN106690044A CN 106690044 A CN106690044 A CN 106690044A CN 201611169501 A CN201611169501 A CN 201611169501A CN 106690044 A CN106690044 A CN 106690044A
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Classifications
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- 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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- Noodles (AREA)
Abstract
The invention discloses a making method of handmade carrot vermicelli. The making method comprises the following steps of mixing flour with carrot juice, and adding table salt and water for making dough; flattening the made dough and performing standing; making the flour and corn flour into dry powder; cutting fermented dough into strips, performing twisting and rubbing on the strips to and fro, piling up thick strips, and spreading and sprinkling dry powder in a layer-by-layer manner, and performing standing; then performing twisting, piling up thin strips, spreading and sprinkling dry powder in a layer-by-layer manner, and performing standing; enabling noodles to be wound to two noodle hanging poles, and enabling one noodle hanging pole to be horizontally placed in a noodle fermentation bin and the other noodle hanging pole to be hung down in the noodle fermentation bin for standing; fixing one of two bamboo poles to a noodle separating frame, enabling the other bamboo pole to repeatedly pull noodles, and separating the noodles by a noodle separating pole; and drawing out the lower noodle hanging pole, laying back the drawn-out noodle hanging pole and the upper noodle hanging pole side by side in the dough fermentation bin for standing; and performing natural air drying on hung noodles, performing cutting off and performing packaging. Based on conventional handmade fine dried noodles, research, development and innovation are performed, the handmade carrot fine dried noodles are processed, and nutritive intake for carrots required by human bodies achieves a high standard.
Description
【Technical field】
The invention belongs to vermicelli processing technique field, and in particular to a kind of carrot manual factured hollow noodle producing method.
【Background technology】
China's vermicelli development analyzes China as Flour product producing country maximum in the world, there is very big consumption city
.In recent years, market development is rapid, and domestic vermicelli total quantity consumed stabilization is at 2,000,000 tons or so.Meanwhile, all kinds of high-grades especially with
The nutritious varied fine dried noodles of feature quickly grow, and just form direction and the main flow in vermicelli market.And handcraft dried noodle in future
Development trend in will turn into main body of consumption, but to realize that this target is innovative product first, from traditional vermicelli to nutrition
Vermicelli, functional vermicelli transformation, next to that innovative technology, resource consumption is reduced to greatest extent and output capacity is improved, in preventing
Between link waste and repeat process, improve enterprise getting profit level, significantly will combine modern consumption colony to health
The demand of diet.Specifically：Development marketable various nutritious fine dried noodles mixed with vegetables and coarse cereal noodles, mainly include four kinds of shapes
Formula：One is the vermicelli (such as fine-dried vegetable noodles) for adding natural nutrient and vegetable juice；Two is the raw material extension of forced for vitamins and folic acid
Face；Three is the vermicelli for adding various flavorings；Four be various coarse cereal noodles (such as dried buckwheat noodle, mung bean face vermicelli) so far
The present, vermicelli or China's sphere of consumption extremely universal and vast instant staple food.
Traditional handcraft dried noodle succession centuries skill is always to continue a kind of handcraft dried noodle of taste of production, is exactly original flavor
Face.Traditional taste is that some handicrafts inheritance people is producing always, and they only can continue intrinsic side during production
Method, simply simply product is worked it out, single taste has been not suitable for the nutrient health theory of modern consumer, Er Qie
It is not well controlled in the addition of some auxiliary materials, such as：Need to add edible salt in handcraft dried noodle.Traditional way is
The ratio of salt is adjusted with weather, 40 grams or so of salt can be even added to 500 grams of flour of summer, such ratio is produced
The product for coming does not meet country to the standard containing salt in food at all, and consumer cannot also eat.
【The content of the invention】
The technical problems to be solved by the invention are for above-mentioned deficiency of the prior art, there is provided a kind of carrot hand
The hollow noodle producing method of work, carries out innovation on the basis of traditional-handwork vermicelli, and processing carrot handcraft dried noodle is to human body institute
The nutrient intake in carrot is needed to reach Height Standard.
The present invention uses following technical scheme：
A kind of carrot manual factured hollow noodle producing method, comprises the following steps：
1) by flour and carrot juice with 100:With salt He Shui and into dough after 36 mass ratio mixing, the salt is accounted for
The 5% of the flour and Tomato juice's gross mass, the water accounts for the 50% of the flour and Tomato juice's gross mass, by what is become reconciled
Thickness is shakeout into for 5~8cm in face, covers plastic foil and stands 1~2h at 16~25 DEG C；
2) flour and corn flour are pressed 1:2 mass ratio is made dry powder, and good wake flour is rolled into a ball into scribing into 5~8cm's of diameter
Bar, is then twined into the thick bars of 3~4cm back and forth by bar, by thick every layer of spreading dry powder of bar disk poststack, cover plastic foil stand 1~
1.5h；Thick bar is twined into the slice of 1~1.5cm again after standing, by every layer of paving spreading dry powder of slice disk poststack, plastics is covered
Film stands 1~1.5h；
3) noodles are wound on two noodle rods, 40~50cm of spacing, wherein one noodle rod is rested on into awake face sidewards
In storehouse, another is hung from above in awake face storehouse, wake up face storehouse upper berth plastic foil or cotton-wadded quilt, 18~25 DEG C of 40~50min of standing；
4) in two bamboo poles is fixed on facet frame, another draw repeatedly are stretched noodles are elongated to 60~
90cm, is separated coherent noodles with facet bar, then by the noodle rod of bottom release with top noodle rod side by side
Put back in awake face storehouse, stand 40~50min；
5) vermicelli are ridden on drying cross bar, the distance between each noodle rod is 40~50cm, natural air drying 4~
6h, vermicelli is cut off and is packed.
Further, the preparation of the carrot juice is comprised the following steps：Carrot and water juice extractor are prepared into carrot
Juice, the remaining carrot that will be separated is poured into saucepan plus accounts for the carrot and the water of water gross mass 15% is boiled, after cooling
Filtered, the carrot pomace that will have been filtered stirs with carrot juice, add and account for the carrot and water gross mass 4.5%
Edible salt be stirred it is uniform standby.
Further, the mass ratio of the carrot and water is 1:1.
Further, during the carrot juice adds flour at twice.
Further, the facet frame is the square batten or steel pipe of a width of 8cm of 1.9m long, with top on the facet frame
End 1.8m intervals 30cm is provided with 7~8 holes.
Further, in the step 5, when the moisture content of vermicelli is when more than or equal to 14.5, by the cut-out of vermicelli undercarriage.
Further, the temperature in described awake face storehouse remains 16~25 DEG C, and humidity is 70~90%.
Compared with prior art, the present invention at least has the advantages that：
This method adds the tasty and refreshing chewy of noodles that 36 jin of carrot juices so make in every 100 jin of flour, is also enriched in Hu Luo
Foretell each biostearin with flour, organic mineral substance, protein, amino acid etc..Nutritional ingredient demand of the human body to carrot：Beneficial liver
Improving eyesight, carrot contains a large amount of carrotene, the molecular structure of this carrotene equivalent to 2 vitamin As of molecule, into machine
After body, by the effect of enzyme in liver and mucous membrane of small intestine, wherein 50% becomes vitamin A, there is nourishing liver and improving eyesight, can control
Treat yctalopia；Sharp diaphragm width intestines：Carrot contains string, and water imbibition is strong, and volume easily expands in enteron aisle, in being enteron aisle
" full material ", can strengthen the wriggling of enteron aisle, so that sharp diaphragm width intestines, defaecation anti-cancer；The spleen In addition to malnutrition：Vitamin A is normal bone
The required material grown, contributes to cell to breed and grow, and is the key element of body growth, the growth hair to promoting infant
Educate significant；Enhancing immunologic function：Carrotene is transformed into vitamin A, helps to strengthen the immune horizontal bar in the front of a carriage used as an armrest energy of body,
Play an important roll during prevention epithelial cell canceration, the lignin in carrot can also improve immunity of organism mechanism, indirectly
Eliminate cancer cell；Hypoglycemic：Carrot also contains sugar reducing substance, is the good food of diabetes patient, some contained by it into
Point, such as slack skin element, mountain mark phenol can increase coronary blood flow, and reduction blood fat promotes adrenergic synthesis, is also depressured,
Cardiotonic, is hypertension, the diet good food of patients with coronary heart disease.Common people's all edibles, cancer preferably, hypertension, yctalopia
Disease, patients with dry eye, malnutrition, poor appetite person, pachylosis person.In every 100 grams of carrots, containing about 0.6 gram of protein,
0.3 gram of fat, 7.8.3 grams of carbohydrate, 0.6 milligram of iron, 1.35~17.25 milligrams of provitamin A (carrotene), vitamin
B10.02~0.04 milligram, 0.04~0.05 milligram of vitamin B2,12 milligrams of vitamin C, the kilojoule of heat 150.7, separately containing pectin,
Starch, inorganic salts and several amino acids.In each veriety, especially with deep Chinese red carotene carotene content highest, contained by various carrots
Energy is between 79.5 dry Jiao~1339.8 kilojoules.
Further, in order to preferably extract the vitamin and vitamin C in carrot, the carrot to having squeezed is added
Heat, the pasty state carrot soup being cooked will not lose any nutritional ingredient, and have more antioxidants than fresh carrot..
Below by embodiment, technical scheme is described in further detail.
【Specific embodiment】
The purpose of the present invention is to produce a kind of characteristic wheaten food of suitable Modern consumer theory.First, adding in edible salt
Plus control, the product has reached the consumption for meeting national standard, the food that every 500 grams of flour is added in the control of edible salt
It is 20 grams -25 grams (summer is 25 grams in the case of being warm) with the content of salt.Secondly, in the processing method of carrot juice,
In order to preferably extract the vitamin and vitamin C in carrot, the carrot to having squeezed is heated, the pasty state carrot being cooked
Soup will not lose any nutritional ingredient, and have more antioxidants than fresh carrot.
The present invention obtains angle from nutrition first, and meeting modern must pursue food ecoalimental theory.From product
Said with product sheet, no matter will be than original more attraction consumer from mouthfeel, taste, color and luster.
A kind of carrot manual factured hollow noodle producing method, comprises the following steps：
1st, it is cut into small pieces after fresh carrot is weighed.
2nd, the carrot after shredding is placed on to be added water in clean juice extractor is squeezed the juice, and (ratio of water and carrot is 1:
1) juice, slag is carried out in the carrot juice that will have been squeezed screen pack after sterilization to separate.With this step until all of carrot is complete
Squeeze in portion.
3rd, the pure carrot juice that will be separated be shelved on tune juice in it is standby, pour saucepan into the carrot pomace that will be separated
It is interior plus account for the carrot and the water of water gross mass 15% is boiled.Secondary mistake is carried out after the carrot juice for boiling is cooled down
Filter, the carrot pomace for having filtered pours into tune juice bucket and is stirred uniformly with original carrot juice, adds and accounts for the carrot and water
The edible salt (ratio of salt and flour is 0.8% to 1.0%) of gross mass 4.5% is stirred uniform standby.
4th, by flour and carrot juice with 100:With salt after 36 mass ratio (100 jin of flour match somebody with somebody 36 jin of carrot juices) mixing
He Shui and into dough, the salt accounts for the 5% of the flour and Tomato juice's gross mass, and the water accounts for the flour and tomato
The 50% of juice gross mass；
Flour is poured in dough mixing machine into (the selected Hetao Plain high-quality fine powder of flour) gradually to add the carrot juice for mixing up
(do not add once, first add 5 percent ten), then start and face, wadding is stirred into dough mixing machine by flour in flour
Shape, then gradually adds remaining carrot juice, by flour in dough mixing machine stir about -20 minutes 15 minutes, make face
Powder is sufficiently blended with carrot juice, while being dispersed in dough the face uniform precision in flour.
5th, when flour and to 15 minutes after, the degree of adhesion that a fritter is placed on kneading dough in hand can be held by hand；
6th, the dough become reconciled first is placed in dough mixing machine and closes the lid awake 5 minutes；
7th, the inversion of dough mixing machine is opened after flour has been waken up and the dough become reconciled is poured in the big basin in awake face, be then compacted
Continue awake face 10 minutes.
8th, when the time in the face of waking up is by the inwall of dough mixing machine, the viscous powder on agitating shaft and tooth is cleaned up, with 80 during cleaning
Boiling water more than degree is stained with clean cotton, is first wiped the power supply for turning off dough mixing machine in advance.
9th, 8 points have to more than:Flour material is quantitative, add water, with salt it is quantitative, determine and the face time, determine the face time of waking up.
10th, the face being placed in basin is poured on the pressure surface platform of stainless steel after waking up well, firmly shakeouts according to next dough
Preferably 5-8 centimeters of the thickness that shakeouts of technological operation dough (this thickness determines the fineness of noodles)；
11st, the washbasin of putting for being finished down face at this time needs timely to clear up, and the face being more not so bonded on basin will soon do
, first with clean hot towel wipe the bottom of basin with tub wall around, then converted 1:50 (1 gram of thimerosal converts 50 grams of water) disappear
Venom water is sprayed in basin and carries out disinfection, 5 minutes reusable heat water cleaning washbasins after sprinkling, then wipes against the clean apparatus that is placed in and puts
Put area；
12nd, the dough for shakeouing covers fresh-keeping plastics and carries out face of waking up in time, and indoor temperature is general when 16-25 degrees Celsius
The awake face time be 1 hour (when winter need cotton-wadded quilt is added a cover on plastic fresh-keeping membrane)
13rd, operating personnel need to prepare the basin and mass ratio 1 of wire rod during this period：2 (flour：Corn flour) dry powder, do
The effect of powder is next sprinkled upon on the good bar of disk so that noodles can not glue one piece；
14th, good wake flour is rolled into a ball to after the time with knife along the bar for being cut into 5-8 centimeters, and operating personnel are one on stainless steel chopping board
While being extended while elongating with hand rubbing bar, thick bar is twisted into about 3-4 centimeters of bar, then a people rubs another people with the hands will rub with the hands
The a-circle-by-a-circle disk of bar standby dry powder is sprinkled above in standby awake washbasin and after one layer of disk, by all of bar
Plastic foil (note is covered after having rubbed with the hands：Winter adds a cover cotton-wadded quilt-keeping temperature easily awake face) face of waking up is carried out, because flour is added largely
Carrot, face combined with the molecule of carrot need for a long time wake up face thus wake up face time control -1 hour 1 hour 30 points；
Extend 30 points when winter again.
15th, be ready to for the cutfit of next link by the time period operating personnel in the awake face of thick bar：Disk slice basin, does
Flour；Noodles at this time have extraordinary ductility after thick bar is waken up face time is up, and at this time operating personnel are in stainless steel
Hand rubbing bar is used on chopping board while elongating extension, the slice that thick bar is twisted into about 1-1.5 centimeters is (according to the vermicelli for being produced
Thickness oneself adjust the diameter of slice), then people rubs the a-circle-by-a-circle disk of slice that another people will rub with the hands with the hands standby
Standby dry powder is sprinkled above in awake washbasin and after one layer of disk, plastic foil (note is covered after all of bar has been rubbed with the hands：
Winter add a cover cotton-wadded quilt-keeping temperature easily wake up face) carry out wake up face wake up face time control -1 hour 1 hour 30 points；
16. slice wake up face during operating personnel will carry out noodle rod cleaning (with the clean hair after steeped with boiled water before eating
Towel wipes noodle rod, is then placed within apparatus and puts area drying) and upper bridge firm inspection；And clean awake face will be cleaned
Storehouse is well placed；
17. slices wake up it is good after followed by be the most key link-upper boom, operating personnel have to pass through three months
Professional practical operation could first-class noodle rod, slice at this time has more ductility, and employee is by two two ends of upper bar
Be inserted in face frame about at a distance of 40-50cm hole on, wherein one lower end of bar is pressed in by one of slice, then by noodles
By being wrapped on two noodle rods, what is twined is the even thickness degree it is crucial that slice, because being to make by hand, to the greatest extent
Possible even thickness, it is known that untill noodle rod is wrapped over, the noodles bar that will then twine is released from upper face frame, will wherein
A piece noodle rod is rested in awake face storehouse sidewards, and another is hung from above inside awake face storehouse, next according to same operation side
Method puts all of noodles successively upper boom into awake face storehouse, and awake face storehouse is next completely covered with plastic foil carries out face of waking up, and the time exists
It is 40-50 minutes when temperature is 18-25 degrees Celsius.
18. are carrying out the time period in awake face Cang Xing faces, and employee will get out next processing step-facet；Facet has specially
Facet frame -- break-through can inject upper bar on a square batten or steel pipe of a length of a width of 8cm of 1.9m
Hole, the distance of Kong Yukong is that 30cm starts punching with the place of top 1.8m, and for 7-8 is individual, (distance in hole is root to general hole count
Depending on according to the height of operating personnel)
19. noodles for waking up face storehouse are taken out after waking up well, in the suitable hole for injecting facet frame by of noodle rod, operation
Personnel hold the vertical down hand-pulled noodles of an other bar, and the drawing of a tight pine is wanted when drawing, can so cause that noodles have more preferable
Ductility, noodles are elongated to after the length of 60cm or 90cm, noodle rod is inserted in hole, then with the facet bar got ready
Coherent noodles are separated, then by the noodle rod of bottom release with top bar side by side, will then extract top out
Noodles side by side are continued after noodle rod put into awake face storehouse, changed plastic foil again after all of face has been divided and waken up
Face, the time in face of waking up is 40-50 minutes, and this is also the awake face of handcraft dried noodle last time；
20. this time period operating personnel waken up in noodles are wiped used in the past awake washbasin and stainless steel table top
Wipe cleaning, first wiped with clean hot towel the bottom of washbasin of waking up with tub wall around, then converted 1:50 (1 gram of thimerosal converts 50
Gram water) thimerosal water be sprayed in basin and carry out disinfection, 5 minutes reusable heat water cleaning washbasins, then wipe against clean pendulum after sprinkling
It is placed on apparatus and puts area；1 for converting of stainless steel table top sprinkling:The thimerosal water of 50 (1 gram of thimerosal converts 50 grams of water) is disappeared
Poison, with clean towel wiped clean after about 5 minutes；The personnel of proceeding with one's work can exit workshop, the door and window in title workshop,
Open the sterilization that ultraviolet disinfection lamp is carried out 45 minutes to the table top and apparatus in this workshop；
Awake face storehouse propulsion vermicelli can be dried area and complete to dry link by operating personnel after the completion of the awake face of 21. last times, this
When one employee two that a noodle rod is taken out in the face in awake face storehouse is hung over fixed in upper face frame another employee's hand and take
Frame above a length of 1.8m or so length to ride on the drying cross bar of a height of 2.9-3.2m face, with this procedure operation until institute
Some faces are all ridden on drying cross bar, and the distance between each noodle rod is 40-50cm, so can preferably divulge information and dry in the air
Shine, can be with far point if drying the distance between broad noodle rod of area's area；If ventilation in this link, sunlight is all good
If 4 hours can be carried out the test of vermicelli mass dryness fraction；When the moisture content of vermicelli just can be with when more than or equal to 14.5
Undercarriage；
22. during noodles are dry operating personnel to carry out the inspection of tangent plane stage property with tangent plane platform clean wiping with
And the standby work of bulk storage basket；
The mass dryness fraction of 23. noodles reaches and can be carried out after requirement undercarriage work, employee still with hack lever by noodles from
Dry and lifted down on cross bar, and (when taking at most no more than three bars, more it is easy it is at random cut when it is irregular) along pendulum
Put neatly carries out tangent plane on tangent plane platform, when tangent plane according to packaging length with ruler amount it is good after cut, cut
Noodles it is neat be placed in storage basket in, be then transported to packing shop from delivery windows and packed, all of noodles with
This flow operations is finished；
Depending on noodles are the ratio according to space temperature or indoor temperature and face with water in each awake face ring section, press
It is according to normal water surface ratio：1:In the case of 2, temperature is waken up the time in face when 15-20 degrees Celsius when in the winter time
It is normal for 1 hour 30 points；Time in awake face when temperature is at 20-30 degrees Celsius in summer is 1 hour or so；
Above content is only explanation technological thought of the invention, it is impossible to limit protection scope of the present invention with this, every to press
According to technological thought proposed by the present invention, any change done on the basis of technical scheme each falls within claims of the present invention
Protection domain within.
Claims (7)
1. a kind of carrot manual factured hollow noodle producing method, it is characterised in that comprise the following steps：
1) by flour and carrot juice with 100:With salt He Shui and into dough after 36 mass ratio mixing, the salt accounts for described
The 5% of flour and Tomato juice's gross mass, the water accounts for the 50% of the flour and Tomato juice's gross mass, by the face become reconciled stand
Heisei thickness is 5~8cm, covers plastic foil and stands 1~2h at 16~25 DEG C；
2) flour and corn flour are pressed 1:2 mass ratio is made dry powder, good wake flour is rolled into a ball into scribing into the bar of 5~8cm of diameter, so
Bar is twined into the thick bars of 3~4cm back and forth afterwards, by thick every layer of spreading dry powder of bar disk poststack, plastic foil is covered and is stood 1~1.5h；It is quiet
The slice that thick bar is twined into 1~1.5cm again is postponed, by every layer of paving spreading dry powder of slice disk poststack, plastic foil is covered and is stood 1
~1.5h；
3) noodles are wound on two noodle rods, 40~50cm of spacing, wherein one noodle rod are rested in awake face storehouse sidewards,
Another is hung from above in awake face storehouse, wake up face storehouse upper berth plastic foil or cotton-wadded quilt, 18~25 DEG C of 40~50min of standing；
4) in two bamboo poles is fixed on facet frame, another is drawn and stretch and for noodles to be elongated to 60~90cm repeatedly, is used
Facet bar separates coherent noodles, then by the noodle rod of bottom release with top noodle rod and drain back into awake face
In storehouse, 40~50min is stood；
5) vermicelli are ridden on drying cross bar, the distance between each noodle rod is 40~50cm, 4~6h of natural air drying, will
Vermicelli cut-out packaging.
2. a kind of carrot manual factured hollow noodle producing method according to claim 1, it is characterised in that the carrot juice
Preparation is comprised the following steps：Carrot and water juice extractor are prepared into carrot juice, the remaining carrot that will be separated is poured into and boils
In pot plus account for the carrot and the water of water gross mass 15% is boiled, filtered after cooling, the carrot pomace that will filter and Hu
Radish Juice stirs, add account for the carrot and water gross mass 4.5% edible salt be stirred it is uniform standby.
3. a kind of carrot manual factured hollow noodle producing method according to claim 2, it is characterised in that the carrot and water
Mass ratio be 1:1.
4. a kind of carrot manual factured hollow noodle producing method according to claim 2, it is characterised in that the carrot juice point
Twice in addition flour.
5. a kind of carrot manual factured hollow noodle producing method according to claim 1, it is characterised in that：The facet frame is
The square batten or steel pipe of the one a width of 8cm of 1.9m long, 7~8 holes are provided with the facet frame with top 1.8m intervals 30cm.
6. a kind of carrot manual factured hollow noodle producing method according to claim 1, it is characterised in that：In the step 5,
When the moisture content of vermicelli is when more than or equal to 14.5, by the cut-out of vermicelli undercarriage.
7. a kind of carrot manual factured hollow noodle producing method according to claim 5, it is characterised in that：Described awake face storehouse
Interior temperature remains 16~25 DEG C, and humidity is 70~90%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611169501.8A CN106690044A (en) | 2016-12-16 | 2016-12-16 | Making method of handmade carrot vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611169501.8A CN106690044A (en) | 2016-12-16 | 2016-12-16 | Making method of handmade carrot vermicelli |
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| CN106690044A true CN106690044A (en) | 2017-05-24 |
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ID=58938060
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| Application Number | Title | Priority Date | Filing Date |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156731A (en) * | 2018-08-15 | 2019-01-08 | 陕西省佳县陈家墕进选手工挂面商贸有限公司 | A kind of production method of the hollow handcraft dried noodle of milk type |
| CN110839825A (en) * | 2019-12-02 | 2020-02-28 | 刘俊魁 | Preparation method of coarse cereal hollow noodles |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1977658A (en) * | 2005-12-04 | 2007-06-13 | 肖允贞 | Method for preparing carrot-juice nutrient noodles |
| CN102550947A (en) * | 2011-12-02 | 2012-07-11 | 陕西科技大学 | Manual macaroni and preparation method thereof |
-
2016
- 2016-12-16 CN CN201611169501.8A patent/CN106690044A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1977658A (en) * | 2005-12-04 | 2007-06-13 | 肖允贞 | Method for preparing carrot-juice nutrient noodles |
| CN102550947A (en) * | 2011-12-02 | 2012-07-11 | 陕西科技大学 | Manual macaroni and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156731A (en) * | 2018-08-15 | 2019-01-08 | 陕西省佳县陈家墕进选手工挂面商贸有限公司 | A kind of production method of the hollow handcraft dried noodle of milk type |
| CN110839825A (en) * | 2019-12-02 | 2020-02-28 | 刘俊魁 | Preparation method of coarse cereal hollow noodles |
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Application publication date: 20170524 |