CN106858320A - A kind of fiddlehead vermicelli and preparation method thereof - Google Patents

A kind of fiddlehead vermicelli and preparation method thereof Download PDF

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Publication number
CN106858320A
CN106858320A CN201710222436.9A CN201710222436A CN106858320A CN 106858320 A CN106858320 A CN 106858320A CN 201710222436 A CN201710222436 A CN 201710222436A CN 106858320 A CN106858320 A CN 106858320A
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China
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fiddlehead
powder
parts
vermicelli
mushroom
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CN201710222436.9A
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Chinese (zh)
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不公告发明人
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湖南双晟科技信息咨询有限公司
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Priority to CN201710222436.9A priority Critical patent/CN106858320A/en
Publication of CN106858320A publication Critical patent/CN106858320A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of fiddlehead vermicelli.The component and each component weight of the fiddlehead vermicelli be:8~10 parts of fiddlehead powder, 6~8 parts of mushroom powder, 30~40 parts of bitter buckwheat flour, 35~45 parts of wheat flour, 2~4 parts of salt, 0.3~0.5 part of monosodium glutamate, 4~6 parts of auxiliary material, appropriate amount of water.The invention also discloses a kind of preparation method of fiddlehead vermicelli.The present invention provides a kind of fiddlehead vermicelli and preparation method thereof, the fiddlehead vermicelli and preparation method thereof have given full play to the health-care effect of mushroom, fiddlehead, bitter buckwheat, green tea, honeysuckle etc., can be with clearing heat and detoxicating, resolving sputum, gut purge stomach invigorating, hypoglycemic, reducing blood lipid, urine glucose lowering, treatment stomach disease, improvement physical function, raising immunocompetence, it is particularly suited for " three high " crowd to eat, and mushroom and fiddlehead are simultaneously edible, effect that also QI invigorating is whetted the appetite.

Description

A kind of fiddlehead vermicelli and preparation method thereof

Technical field

The present invention relates to food processing technology field, specifically, being related to a kind of fiddlehead vermicelli and preparation method thereof.

Background technology

Fiddlehead, it is sweet, cold in nature, rich in multivitamin, protein, carbohydrate, organic acid, cellulose, ammonia that human body needs Base acid and various trace elements, with clearing heat and detoxicating, resolving sputum, gut purge stomach invigorating, antidiarrheal diuresis, stimulate the circulation of the blood and cause the muscles and joints to relax the effects such as.Through often to eat With the dizzy insomnia that can reduce blood pressure, alleviate, the dietary fiber contained by it can promote gastrointestinal peristalsis, with lower gas defaecation, gut purge row Poison, is additionally operable to the diseases such as treatment rheumatic arthritis, dysentery, hemoptysis;And have prevention effect to measles, influenza.Mushroom have mountain delicacy King title, be also high protein, low-fat nutritional health food.

Noodles as staple food, can fast and easy it is edible and deeply welcomed by the people and like.At present, it is on the market Tartary buckwheat noodles are made by raw material of bitter buckwheat flour and wheat flour mostly, and its taste is more single, it is impossible to meet people's Demand.For the shortcoming for overcoming noodles taste single, one or more pure plant is added when making noodles, keep noodles Have preferable nutritive value and health-care efficacy while primary characteristic concurrently, be that people are expected is also that Vehicles Collected from Market is badly in need of 's.

The content of the invention

The technical problem single in order to solve above-mentioned Tartary buckwheat noodles taste, the present invention provides a kind of fiddlehead vermicelli and its preparation Method, the fiddlehead vermicelli and preparation method thereof have given full play to the health-care effect of mushroom, fiddlehead, bitter buckwheat, green tea, honeysuckle etc., Can be immune with clearing heat and detoxicating, resolving sputum, gut purge stomach invigorating, hypoglycemic, reducing blood lipid, urine glucose lowering, treatment stomach disease, improvement physical function, raising Ability, is particularly suited for " three high " crowd and eats, and mushroom and fiddlehead are simultaneously edible, also effect of QI invigorating appetizing.

The invention provides a kind of fiddlehead vermicelli, the component and each component weight of the fiddlehead vermicelli are:Fiddlehead 8~10 parts of powder, 6~8 parts of mushroom powder, 30~40 parts of bitter buckwheat flour, 35~45 parts of wheat flour, 2~4 parts of salt, monosodium glutamate 0.3~ 0.5 part, 4~6 parts of auxiliary material, appropriate amount of water.

In a kind of preferred embodiment of the fiddlehead vermicelli that the present invention is provided, the component and each component weight of the fiddlehead vermicelli Amount part matches and is:9 parts of fiddlehead, 7 parts of mushroom, 35 parts of bitter buckwheat flour, 40 parts of wheat flour, 3 parts of salt, 0.4 part of monosodium glutamate, auxiliary material 5 Part, appropriate amount of water.

In a kind of preferred embodiment of the fiddlehead vermicelli that the present invention is provided, the auxiliary material includes green tea and honeysuckle.

In a kind of preferred embodiment of the fiddlehead vermicelli that the present invention is provided, the mass ratio of the green tea and the honeysuckle It is 1:4~6.

Present invention also offers a kind of preparation method of fiddlehead vermicelli, comprise the following steps:

The pretreatment of step one, raw material:

The preparation of fiddlehead powder:Take fresh fiddlehead, removal of impurities is cleaned, be put into boiling water and cook 5~10 minutes, pull out, drain table Face moisture, the fiddlehead after draining dries, pulverizes and sieves, and obtains final product fiddlehead powder, standby;

The preparation of mushroom powder:Mushroom is taken, dry, ultramicro grinding, obtains final product mushroom powder after cleaning, standby;

The preparation of saline solution:Salt and monosodium glutamate are taken food by each component weight of the fiddlehead vermicelli, by the food Salt and the appropriate water dissolves of the monosodium glutamate, obtain final product saline solution, standby;

The preparation of ingredients solution:Dispensing is taken by each component weight of the fiddlehead vermicelli, is added in the dispensing Enter 4 times of water of weight, boil rear small fire and boil 60~80 minutes, filter, take filtrate, cooling obtains final product ingredients solution, standby;

Step 2, endure slurry:Fiddlehead powder and mushroom powder are taken by each component weight of the fiddlehead vermicelli, respectively to institute State and add water in fiddlehead powder and the mushroom powder, be brewed into fiddlehead slurry and mushroom slurry, it is standby;

Step 3, the pre-gelatinized of bitter buckwheat flour:Bitter buckwheat flour is taken by each component weight of the fiddlehead vermicelli, to The water of the bitter buckwheat flour weight 40~50% is added in the bitter buckwheat flour, 2~3 points of heating using microwave pre-gelatinized is used after mixing Clock;

Step 4 and face, curing:Wheat flour is taken by each component weight of the fiddlehead vermicelli, will be described small Wheat flour, the saline solution, the ingredients solution, fiddlehead slurry and mushroom slurry are mixed, and place into the step 3 Bitter buckwheat flour after middle pre-gelatinized, is kneaded into dough after mixing, place curing 1~3 hour;

Step 5, face processed:Noodles are cut into after compressing tablet in the dough feeding noodle rolling machine that will be cured in the step 4, will The dough is put into hanging in baking room, dries, and then packaging, sterilization, obtain final product fiddlehead vermicelli.

In a kind of preferred embodiment of the preparation method of the fiddlehead vermicelli that the present invention is provided, the preparation of the fiddlehead powder In, 120 mesh sieves are crossed in the fiddlehead drying after draining, crushing, obtain final product fiddlehead powder.

It is described in the step 2 in a kind of preferred embodiment of the preparation method of the fiddlehead vermicelli that the present invention is provided The addition of water is 10 times of the fiddlehead powder or mushroom powder quality, mass ratio, the institute of the fiddlehead slurry with the fiddlehead powder State mushroom slurry and be 2 with the mass ratio of institute's mushroom powder:1.

It is described in the step 5 in a kind of preferred embodiment of the preparation method of the fiddlehead vermicelli that the present invention is provided Sterilization uses microwave disinfection.

Fiddlehead vermicelli provided compared to prior art, the present invention and preparation method thereof have the advantages that:

First, the present invention has given full play to the health-care effect of mushroom, fiddlehead, bitter buckwheat, green tea, honeysuckle etc., can be with heat-clearing solution Poison, resolving sputum, gut purge stomach invigorating, hypoglycemic, reducing blood lipid, urine glucose lowering, treatment stomach disease, improve physical function, raising immunocompetence, it is especially suitable It is edible for " three high " crowd, and mushroom and fiddlehead are simultaneously edible, effect that also QI invigorating is whetted the appetite.

2nd, bitter buckwheat flour pre-gelatinized can be effectively increased the viscosity and toughness of bitter buckwheat flour, it is ensured that after curing by the present invention Dough can normal compressing tablet, slitting, and broken strip in drying process substantially reduces, and broken strip is few when boiling, be difficult mixed soup.

3rd, the present invention is without any food additives, safety and Health.

Specific embodiment

The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation Example is only a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common All other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model of present invention protection Enclose.

Embodiment 1

In the present embodiment, the component and each component weight of fiddlehead vermicelli are:8 parts of fiddlehead powder, 6 parts of mushroom powder, hardship 30 parts of buckwheat flour, 45 parts of wheat flour, 2 parts of salt, 0.3 part of monosodium glutamate, 6 parts of auxiliary material, appropriate amount of water.

The auxiliary material includes green tea and honeysuckle, and the green tea is 1 with the mass ratio of the honeysuckle:4.

Preparation method is comprised the following steps:

The pretreatment of step one, raw material:

The preparation of fiddlehead powder:Take fresh fiddlehead, removal of impurities is cleaned, be put into boiling water and cook 5~10 minutes, pull out, drain table Face moisture, the fiddlehead drying after draining, crushing, crosses 120 mesh sieves, obtains final product fiddlehead powder, standby;

The preparation of mushroom powder:Mushroom is taken, dry, ultramicro grinding, obtains final product mushroom powder after cleaning, standby;

The preparation of saline solution:Salt and monosodium glutamate are taken food by each component weight of the fiddlehead vermicelli, by the food Salt and the appropriate water dissolves of the monosodium glutamate, obtain final product saline solution, standby;

The preparation of ingredients solution:Dispensing is taken by each component weight of the fiddlehead vermicelli, is added in the dispensing Enter 4 times of water of weight, boil rear small fire and boil 60 minutes, filter, take filtrate, cooling obtains final product ingredients solution, standby;

Step 2, endure slurry:Fiddlehead powder and mushroom powder are taken by each component weight of the fiddlehead vermicelli, respectively to institute State and add water in fiddlehead powder and the mushroom powder, be brewed into fiddlehead slurry and mushroom slurry, it is standby;

The addition of the water is 10 times of the fiddlehead powder or mushroom powder quality, and the fiddlehead is starched and the fiddlehead powder Mass ratio, mushroom slurry be 2 with the mass ratio of institute's mushroom powder:1.

Step 3, the pre-gelatinized of bitter buckwheat flour:Bitter buckwheat flour is taken by each component weight of the fiddlehead vermicelli, to The water of the bitter buckwheat flour weight 40% is added in the bitter buckwheat flour, heating using microwave pre-gelatinized is used 2 minutes after mixing;

Step 4 and face, curing:Wheat flour is taken by each component weight of the fiddlehead vermicelli, will be described small Wheat flour, the saline solution, the ingredients solution, fiddlehead slurry and mushroom slurry are mixed, and place into the step 3 Bitter buckwheat flour after middle pre-gelatinized, is kneaded into dough after mixing, place curing 1 hour;

Step 5, face processed:Noodles are cut into after compressing tablet in the dough feeding noodle rolling machine that will be cured in the step 4, will The dough is put into hanging in baking room, dries, and then packaging, microwave disinfection, obtain final product fiddlehead vermicelli.

Embodiment 2

In the present embodiment, the component and each component weight of fiddlehead vermicelli are:The component of the fiddlehead vermicelli and each Ingredients weight parts are matched:9 parts of fiddlehead, 7 parts of mushroom, 35 parts of bitter buckwheat flour, 40 parts of wheat flour, 3 parts of salt, 0.4 part of monosodium glutamate, 5 parts of auxiliary material, appropriate amount of water.

The auxiliary material includes green tea and honeysuckle, and the green tea is 1 with the mass ratio of the honeysuckle:5.

Preparation method is comprised the following steps:

The pretreatment of step one, raw material:

The preparation of fiddlehead powder:Take fresh fiddlehead, removal of impurities is cleaned, be put into boiling water and cook 5~10 minutes, pull out, drain table Face moisture, the fiddlehead drying after draining, crushing, crosses 120 mesh sieves, obtains final product fiddlehead powder, standby;

The preparation of mushroom powder:Mushroom is taken, dry, ultramicro grinding, obtains final product mushroom powder after cleaning, standby;

The preparation of saline solution:Salt and monosodium glutamate are taken food by each component weight of the fiddlehead vermicelli, by the food Salt and the appropriate water dissolves of the monosodium glutamate, obtain final product saline solution, standby;

The preparation of ingredients solution:Dispensing is taken by each component weight of the fiddlehead vermicelli, is added in the dispensing Enter 4 times of water of weight, boil rear small fire and boil 70 minutes, filter, take filtrate, cooling obtains final product ingredients solution, standby;

Step 2, endure slurry:Fiddlehead powder and mushroom powder are taken by each component weight of the fiddlehead vermicelli, respectively to institute State and add water in fiddlehead powder and the mushroom powder, be brewed into fiddlehead slurry and mushroom slurry, it is standby;

The addition of the water is 10 times of the fiddlehead powder or mushroom powder quality, and the fiddlehead is starched and the fiddlehead powder Mass ratio, mushroom slurry be 2 with the mass ratio of institute's mushroom powder:1.

Step 3, the pre-gelatinized of bitter buckwheat flour:Bitter buckwheat flour is taken by each component weight of the fiddlehead vermicelli, to The water of the bitter buckwheat flour weight 45% is added in the bitter buckwheat flour, heating using microwave pre-gelatinized is used 2.5 minutes after mixing;

Step 4 and face, curing:Wheat flour is taken by each component weight of the fiddlehead vermicelli, will be described small Wheat flour, the saline solution, the ingredients solution, fiddlehead slurry and mushroom slurry are mixed, and place into the step 3 Bitter buckwheat flour after middle pre-gelatinized, is kneaded into dough after mixing, place curing 2 hours;

Step 5, face processed:Noodles are cut into after compressing tablet in the dough feeding noodle rolling machine that will be cured in the step 4, will The dough is put into hanging in baking room, dries, and then packaging, microwave disinfection, obtain final product fiddlehead vermicelli.

Embodiment 3

In the present embodiment, the component and each component weight of fiddlehead vermicelli are:10 parts of fiddlehead powder, 8 parts of mushroom powder, hardship 40 parts of buckwheat flour, 35 parts of wheat flour, 4 parts of salt, 0.5 part of monosodium glutamate, 4 parts of auxiliary material, appropriate amount of water.

The auxiliary material includes green tea and honeysuckle, and the green tea is 1 with the mass ratio of the honeysuckle:6.

Preparation method is comprised the following steps:

The pretreatment of step one, raw material:

The preparation of fiddlehead powder:Take fresh fiddlehead, removal of impurities is cleaned, be put into boiling water and cook 5~10 minutes, pull out, drain table Face moisture, the fiddlehead drying after draining, crushing, crosses 120 mesh sieves, obtains final product fiddlehead powder, standby;

The preparation of mushroom powder:Mushroom is taken, dry, ultramicro grinding, obtains final product mushroom powder after cleaning, standby;

The preparation of saline solution:Salt and monosodium glutamate are taken food by each component weight of the fiddlehead vermicelli, by the food Salt and the appropriate water dissolves of the monosodium glutamate, obtain final product saline solution, standby;

The preparation of ingredients solution:Dispensing is taken by each component weight of the fiddlehead vermicelli, is added in the dispensing Enter 4 times of water of weight, boil rear small fire and boil 80 minutes, filter, take filtrate, cooling obtains final product ingredients solution, standby;

Step 2, endure slurry:Fiddlehead powder and mushroom powder are taken by each component weight of the fiddlehead vermicelli, respectively to institute State and add water in fiddlehead powder and the mushroom powder, be brewed into fiddlehead slurry and mushroom slurry, it is standby;

The addition of the water is 10 times of the fiddlehead powder or mushroom powder quality, and the fiddlehead is starched and the fiddlehead powder Mass ratio, mushroom slurry be 2 with the mass ratio of institute's mushroom powder:1.

Step 3, the pre-gelatinized of bitter buckwheat flour:Bitter buckwheat flour is taken by each component weight of the fiddlehead vermicelli, to The water of the bitter buckwheat flour weight 50% is added in the bitter buckwheat flour, heating using microwave pre-gelatinized is used 3 minutes after mixing;

Step 4 and face, curing:Wheat flour is taken by each component weight of the fiddlehead vermicelli, will be described small Wheat flour, the saline solution, the ingredients solution, fiddlehead slurry and mushroom slurry are mixed, and place into the step 3 Bitter buckwheat flour after middle pre-gelatinized, is kneaded into dough after mixing, place curing 3 hours;

Step 5, face processed:Noodles are cut into after compressing tablet in the dough feeding noodle rolling machine that will be cured in the step 4, will The dough is put into hanging in baking room, dries, and then packaging, microwave disinfection, obtain final product fiddlehead vermicelli.

Embodiment 1, embodiment 2 and fiddlehead vermicelli obtained in embodiment 3 are designated as product 1, product 2 and product 3 respectively, and Evaluated by aspects such as the color and luster in finished product face, surface smooth finish, mouthfeel, the paste soup degree of noodles.Sensory results are as follows:

Product 1:Finished product face be slightly yellow, surface it is smooth, noodles be cooked it is rear it is in good taste, do not stick to one's teeth, free from extraneous odour, soup be in breen Color, slightly muddiness, there is a little broken strip.

Product 2:Finished product face be slightly yellow, surface it is smooth, noodles be cooked it is rear it is in good taste, do not stick to one's teeth, free from extraneous odour, soup be in breen Color, slightly muddy, non-broken strip.

Product 3:Finished product face is that slightly yellow, surface is smooth, noodles be cooked it is rear it is good in taste, have the slight phenomenon that sticks to one's teeth, have light Slight bitter taste, soup is in breen, slightly muddiness, there is a little broken strip.

Fiddlehead vermicelli that the present invention is provided and preparation method thereof have the advantages that:

First, the present invention has given full play to the health-care effect of mushroom, fiddlehead, bitter buckwheat, green tea, honeysuckle etc., can be with heat-clearing solution Poison, resolving sputum, gut purge stomach invigorating, hypoglycemic, reducing blood lipid, urine glucose lowering, treatment stomach disease, improve physical function, raising immunocompetence, it is especially suitable It is edible for " three high " crowd, and mushroom and fiddlehead are simultaneously edible, effect that also QI invigorating is whetted the appetite.

2nd, bitter buckwheat flour pre-gelatinized can be effectively increased the viscosity and toughness of bitter buckwheat flour, it is ensured that after curing by the present invention Dough can normal compressing tablet, slitting, and broken strip in drying process substantially reduces, and broken strip is few when boiling, be difficult mixed soup.

3rd, the present invention is without any food additives, safety and Health.

Embodiments of the invention are the foregoing is only, the scope of the claims of the invention is not thereby limited, it is every to utilize this hair Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks Domain, is included within the scope of the present invention.

Claims (8)

1. a kind of fiddlehead vermicelli, it is characterised in that the component and each component weight of the fiddlehead vermicelli be:Fiddlehead powder 8 ~10 parts, 6~8 parts of mushroom powder, 30~40 parts of bitter buckwheat flour, 35~45 parts of wheat flour, 2~4 parts of salt, monosodium glutamate 0.3~0.5 Part, 4~6 parts of auxiliary material, appropriate amount of water.
2. fiddlehead vermicelli according to claim 1, it is characterised in that the component and each component weight portion of the fiddlehead vermicelli Match and be:9 parts of fiddlehead, 7 parts of mushroom, 35 parts of bitter buckwheat flour, 40 parts of wheat flour, 3 parts of salt, 0.4 part of monosodium glutamate, 5 parts of auxiliary material, water In right amount.
3. fiddlehead vermicelli according to claim 1 and 2, it is characterised in that the auxiliary material includes green tea and honeysuckle.
4. fiddlehead vermicelli according to claim 3, it is characterised in that the green tea is 1 with the mass ratio of the honeysuckle: 4~6.
5. a kind of preparation method of fiddlehead vermicelli, it is characterised in that comprise the following steps:
The pretreatment of step one, raw material:
The preparation of fiddlehead powder:Take fresh fiddlehead, removal of impurities is cleaned, be put into boiling water and cook 5~10 minutes, pull out, drain surface water Point, the fiddlehead after draining dries, pulverizes and sieves, and obtains final product fiddlehead powder, standby;
The preparation of mushroom powder:Mushroom is taken, dry, ultramicro grinding, obtains final product mushroom powder after cleaning, standby;
The preparation of saline solution:Take food salt and monosodium glutamate by each component weight of the fiddlehead vermicelli, by the salt and The appropriate water dissolves of the monosodium glutamate, obtain final product saline solution, standby;
The preparation of ingredients solution:Dispensing is taken by each component weight of the fiddlehead vermicelli, to 4 times of addition in the dispensing The water of weight, boils rear small fire and boils 60~80 minutes, filters, takes filtrate, and cooling obtains final product ingredients solution, standby;
Step 2, endure slurry:Fiddlehead powder and mushroom powder are taken by each component weight of the fiddlehead vermicelli, respectively to the fern Water is added in vegetable powder and the mushroom powder, fiddlehead slurry and mushroom slurry is brewed into, it is standby;
Step 3, the pre-gelatinized of bitter buckwheat flour:Bitter buckwheat flour is taken by each component weight of the fiddlehead vermicelli, to described The water of the bitter buckwheat flour weight 40~50% is added in bitter buckwheat flour, heating using microwave pre-gelatinized is used 2~3 minutes after mixing;
Step 4 and face, curing:Wheat flour is taken by each component weight of the fiddlehead vermicelli, by the wheat flour Powder, the saline solution, the ingredients solution, fiddlehead slurry and mushroom slurry are mixed, and are placed into pre- in the step 3 Bitter buckwheat flour after gelatinization, is kneaded into dough after mixing, place curing 1~3 hour;
Step 5, face processed:Noodles are cut into after compressing tablet in the dough feeding noodle rolling machine that will be cured in the step 4, will be described Dough is put into hanging in baking room, dries, and then packaging, sterilization, obtain final product fiddlehead vermicelli.
6. the preparation method of fiddlehead vermicelli according to claim 5, it is characterised in that in the preparation of the fiddlehead powder, will Fiddlehead drying after draining, crushing, cross 120 mesh sieves, obtain final product fiddlehead powder.
7. the preparation method of fiddlehead vermicelli according to claim 5, it is characterised in that in the step 2, the water Addition is 10 times of the fiddlehead powder or mushroom powder quality, mass ratio, the perfume (or spice) of the fiddlehead slurry with the fiddlehead powder Mushroom is starched and is 2 with the mass ratio of institute's mushroom powder:1.
8. the preparation method of fiddlehead vermicelli according to claim 5, it is characterised in that in the step 5, the sterilization Using microwave disinfection.
CN201710222436.9A 2017-04-07 2017-04-07 A kind of fiddlehead vermicelli and preparation method thereof CN106858320A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101579005A (en) * 2008-05-12 2009-11-18 张云卿 Noodle produced from juice of potherb and edible fungi and processing method thereof
CN101836709A (en) * 2010-06-22 2010-09-22 西昌航飞苦荞科技发展有限公司 Tartary buckwheat noodles and preparation method thereof
CN103976270A (en) * 2014-05-30 2014-08-13 佘延英 Pteridium aquilinum dried noodles and making method thereof
CN105410649A (en) * 2015-11-26 2016-03-23 刘韶娜 Letinous edodes fine dried noodles and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101579005A (en) * 2008-05-12 2009-11-18 张云卿 Noodle produced from juice of potherb and edible fungi and processing method thereof
CN101836709A (en) * 2010-06-22 2010-09-22 西昌航飞苦荞科技发展有限公司 Tartary buckwheat noodles and preparation method thereof
CN103976270A (en) * 2014-05-30 2014-08-13 佘延英 Pteridium aquilinum dried noodles and making method thereof
CN105410649A (en) * 2015-11-26 2016-03-23 刘韶娜 Letinous edodes fine dried noodles and preparation method thereof

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