CN107019203A - A kind of preparation method of potato convenient bean jelly - Google Patents
A kind of preparation method of potato convenient bean jelly Download PDFInfo
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- CN107019203A CN107019203A CN201610863434.3A CN201610863434A CN107019203A CN 107019203 A CN107019203 A CN 107019203A CN 201610863434 A CN201610863434 A CN 201610863434A CN 107019203 A CN107019203 A CN 107019203A
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- potato
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 49
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 49
- 235000015110 jellies Nutrition 0.000 title claims abstract description 45
- 239000008274 jelly Substances 0.000 title claims abstract description 45
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 23
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 47
- 235000019698 starch Nutrition 0.000 claims abstract description 47
- 239000008107 starch Substances 0.000 claims abstract description 44
- 239000000843 powder Substances 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000003921 oil Substances 0.000 claims abstract description 8
- 235000019198 oils Nutrition 0.000 claims abstract description 8
- 238000012856 packing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 235000013409 condiments Nutrition 0.000 claims abstract description 6
- 230000008719 thickening Effects 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 4
- 240000000467 Carum carvi Species 0.000 claims abstract description 4
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 4
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 4
- 235000013527 bean curd Nutrition 0.000 claims abstract description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 57
- 239000000796 flavoring agent Substances 0.000 claims description 13
- 235000019634 flavors Nutrition 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
- 235000011837 pasties Nutrition 0.000 claims description 12
- 235000000340 Solanum pseudocapsicum Nutrition 0.000 claims description 11
- 240000004482 Withania somnifera Species 0.000 claims description 11
- 235000001978 Withania somnifera Nutrition 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 9
- 244000309464 bull Species 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 239000002244 precipitate Substances 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 206010000496 acne Diseases 0.000 claims description 3
- 229940037003 alum Drugs 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000005587 bubbling Effects 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000010348 incorporation Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000004382 Amylase Substances 0.000 claims 1
- 102000013142 Amylases Human genes 0.000 claims 1
- 108010065511 Amylases Proteins 0.000 claims 1
- 235000019418 amylase Nutrition 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000010408 sweeping Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 206010019345 Heat stroke Diseases 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of preparation method of potato convenient bean jelly, comprise the following steps：1) raw material is selected；2) starch is processed；3) thickening；And face 4)；5) cool down；6) condiment is configured；7) it is vacuum-packed；8) packing and binding；Wherein major ingredient is farina, and condiment includes 20 grams of the bold and vigorous chilli oil of 50 grams of cucumber silk, 10 grams of green onion salt, 3 grams of monosodium glutamate, 5 grams of sesame oil, 10 grams of caraway, 10 grams of vinegar, 50 grams of fried lotus flower beans, 50 grams of dried bean curd, oil and egg silk 20.The proportioning of material of the present invention is very clear, and rationally, the powder quality of bean jelly is higher, in good taste for production technology, and dispensing is abundant, has catered to the hobby of different crowd；Using vacuum packaging, it is ensured that bean jelly health, and the shelf-life significantly extends, and a person sponging on an aristocrat is edible more to be facilitated.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of preparation method of potato convenient bean jelly.
Background technology
Bean jelly is one of the Speciality Foods extensively favored by China resident, is reduced internal heat with its heatstroke prevention, soft tasty and refreshing, dispensing is exquisite is
People are liked, wherein more famous have " Ying County bean jelly "." Ying County bean jelly " is a kind of local traditional characteristicses for not having local flavor
Small food, with its peculiar flavour, the four seasons peddled of being set up a stall in street corner are without cease, every summer, and bean jelly stand is outstanding more, and streets and lanes is compared all
It is.
At present, the making of bean jelly continues up traditional approach, relatively simple on dispensing, Making programme, so that cool
Powder powder quality is not high, further causes bean jelly mouthfeel not good；Meanwhile, the bean jelly produced at present can not solve fresh-keeping ask
Topic, causes bean jelly to be set up a stall in street corner and peddles or sold in particular restaurant, it is impossible to long shelf-life, health is commercially available and defends
Raw bean jelly.This present situation, which is given, likes the crowd having bean jelly to bring unlimited regret.
The content of the invention
Present invention aims at a kind of preparation method of potato convenient bean jelly is provided, production technology is reasonable, sanitary edible
It is convenient, to solve caused drawbacks described above in the prior art.
In order to solve the above technical problems, the technical solution adopted by the present invention is：A kind of making side of potato convenient bean jelly
Method, comprises the following steps：
1) raw material is selected：Select no insect pest, without mildew and rot potato, and wash away the silt and dirt of epidermis；
2) starch is processed：Clean potato is crushed into filtering, appropriate amount of acid pulp-water is added and stirs precipitation, wintercherry water consumption is regarded
Depending on temperature, if temperature is at 10 DEG C or so, pH value should be transferred to 5.6-6.0；If temperature is more than 20 DEG C, pH value should be transferred to 6.0-
6.5；The powder juice precipitated is excluded rapidly and swims and cut out the black powder in upper strata, then adds a clear water to be stirred evenly with wooden stick, then precipitate,
Draining, a powder bull ladle, can break slabbing with hand to increase viscous force so that starch is pure white, after bull ladle and be placed in closed container；
3) thickening：The purpose of thickening is that, to increase the toughness and viscosity of starch, taking-up 4kg is put into from 100kg wet starches
In the cylinder of face, 35-40 DEG C of warm water 2-3kg is then added, is stirred with bright and clean wooden stick, then add about 70 DEG C of hot water slowly
3-4kg, makes starch Temperature reach 45-50 DEG C, is rapidly stirred with wooden stick, then is rapidly added 9-10kg boiling water, firmly stirs, makes shallow lake
Powder enzyme be gelatinized, paste body it is transparent, uniform, not half-cooked, no pimple, no powder can pull into filament when being tried with finger, the pasty mixture of starch and water about
20kg；
And face 4)：Whne the pasty mixture of starch and water it is cool arrive non-scald on hand when carry out tune powder, melted with warm water in the dried starch for pouring into and being placed in pot, one
As be 10kg potato dried starch warm water 40kg, alum 75-100g, sesame oil is a little, and it is appropriate to be added water if starch is wet starch
Reduce；Pasty mixture of starch and water incorporation dried starch is reconciled, separately stays a small amount of pasty mixture of starch and water to be used as to adjust, in Dao Qian and face, note with it is even；Become reconciled
Soft dough softness it is shinny, draw ditch with finger, four sides are not closed；Then begin to warm up, when just heating with spoon ceaselessly
Stirring, prevents from being burned；It is heated to starch just extremely translucent by white, untill bubbling, Guan Huo；
5) cool down：Pour into a container and dry in the air cool, be then placed in cold compartment of refrigerator 3-5 hours；After after bean jelly cooling, it is put into
Soaked 3-4 minutes in wintercherry water, then pick up cold, then floated with clear water；The effect of wintercherry is the pigment that drift is gone on vermicelli and viscous
Property, increase smoothness；
6) condiment is configured：50 grams of cucumber silk, 10 grams of green onion salt, 3 grams of monosodium glutamate, 5 grams of sesame oil, 10 grams of caraway, 10 grams of vinegar, fried lotus
20 grams of 20 grams of the bold and vigorous chilli oil of 50 grams of beans of flower, 50 grams of dried bean curd, oil and egg silk stir；
7) it is vacuum-packed：The bean jelly of cooling is cut into by knife long strip type, or growth stripe shape is wiped with macropore eraser, and by strip
Type bean jelly is divided into 300 grams every part and is vacuum-packed, and separately the flavor pack after mixing thoroughly is vacuum-packed；
8) packing and binding：Bean jelly bag after vacuum packaging and flavor pack are subjected to packing and binding, a bean jelly bag is with portion
Flavor pack；When edible, as long as with after the immersion 10 minutes of 40 DEG C of warm water bean jelly is outwelled into warm water, it is edible to add flavor pack.
As a preferred technical solution of the present invention, the step 3) and step 5) in wintercherry water precipitated by for the first time
Swim individually storage form.
Be used as a preferred technical solution of the present invention, the step 3) in wet starch water content be 35%.
As a preferred technical solution of the present invention, the step 3) sweeping production can be using butter-mixing machine operation.
As a preferred technical solution of the present invention, the step 4) sweeping production can be using dough mixing machine operation.
As a preferred technical solution of the present invention, the step 6) in egg silk process raw material as smoked egg.
Beneficial effect：Compared with original technology, a kind of material of the preparation method of potato convenient bean jelly of the invention
Proportioning is very clear, and rationally, the powder quality of bean jelly is higher, in good taste for production technology, and dispensing is abundant, has catered to different people
The hobby of group；Using vacuum packaging, it is ensured that bean jelly health, and the shelf-life significantly extends, and a person sponging on an aristocrat is edible more to be facilitated.
Embodiment
To be easy to understand the technical means, the inventive features, the objects and the advantages of the present invention, with reference to
Embodiment, is expanded on further the present invention.
A kind of preparation method of potato convenient bean jelly, comprises the following steps：
1) raw material is selected：Select no insect pest, without mildew and rot potato, and wash away the silt and dirt of epidermis；
2) starch is processed：Clean potato is crushed into filtering, appropriate amount of acid pulp-water is added and stirs precipitation, wintercherry water consumption is regarded
Depending on temperature, if temperature is at 10 DEG C or so, pH value should be transferred to 5.6-6.0；If temperature is more than 20 DEG C, pH value should be transferred to 6.0-
6.5；The powder juice precipitated is excluded rapidly and swims and cut out the black powder in upper strata, then adds a clear water to be stirred evenly with wooden stick, then precipitate,
Draining, a powder bull ladle, can break slabbing with hand to increase viscous force so that starch is pure white, after bull ladle and be placed in closed container；
3) thickening：The purpose of thickening is that, to increase the toughness and viscosity of starch, taking-up 4kg is put into from 100kg wet starches
In the cylinder of face, 35-40 DEG C of warm water 2-3kg is then added, is stirred with bright and clean wooden stick, then add about 70 DEG C of hot water slowly
3-4kg, makes starch Temperature reach 45-50 DEG C, is rapidly stirred with wooden stick, then is rapidly added 9-10kg boiling water, firmly stirs, makes shallow lake
Powder enzyme be gelatinized, paste body it is transparent, uniform, not half-cooked, no pimple, no powder can pull into filament when being tried with finger, the pasty mixture of starch and water about
20kg；
And face 4)：Whne the pasty mixture of starch and water it is cool arrive non-scald on hand when carry out tune powder, melted with warm water in the dried starch for pouring into and being placed in pot,
Usually 10kg potatos dried starch warm water 40kg, alum 75-100g, sesame oil are a little, are added water if starch is wet starch suitable
Work as reduction；Pasty mixture of starch and water incorporation dried starch is reconciled, separately stays a small amount of pasty mixture of starch and water to be used as to adjust, in Dao Qian and face, note with it is even；With
Good soft dough softness is shinny, ditch is drawn with finger, and four sides are not closed；Then begin to warm up, do not stopped with spoon during heating just
Ground is stirred, and prevents from being burned；It is heated to starch just extremely translucent by white, untill bubbling, Guan Huo；
5) cool down：Pour into a container and dry in the air cool, be then placed in cold compartment of refrigerator 3-5 hours；After after bean jelly cooling, it is put into
Soaked 3-4 minutes in wintercherry water, then pick up cold, then floated with clear water；The effect of wintercherry is the pigment that drift is gone on vermicelli and viscous
Property, increase smoothness；
6) condiment is configured：50 grams of cucumber silk, 10 grams of green onion salt, 3 grams of monosodium glutamate, 5 grams of sesame oil, 10 grams of caraway, 10 grams of vinegar, fried lotus
20 grams of 20 grams of the bold and vigorous chilli oil of 50 grams of beans of flower, 50 grams of dried bean curd, oil and egg silk stir；
7) it is vacuum-packed：The bean jelly of cooling is cut into by knife long strip type, or growth stripe shape is wiped with macropore eraser, and by strip
Type bean jelly is divided into 300 grams every part and is vacuum-packed, and separately the flavor pack after mixing thoroughly is vacuum-packed；
8) packing and binding：Bean jelly bag after vacuum packaging and flavor pack are subjected to packing and binding, a bean jelly bag is with portion
Flavor pack；When edible, as long as with after the immersion 10 minutes of 40 DEG C of warm water bean jelly is outwelled into warm water, it is edible to add flavor pack.
Wherein, the step 3) and step 5) in wintercherry water by precipitate for the first time swim individually storage form.
Wherein, the step 3) in wet starch water content be 35%.
Wherein, the step 3) sweeping production can using butter-mixing machine operation.
Wherein, the step 4) sweeping production can using dough mixing machine operation.
Wherein, the step 6) in egg silk process raw material as smoked egg.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended
Claim rather than described above are limited, it is intended that will fall the institute in the implication and scope of the equivalency of claim
Change and include in the present invention.
Claims (6)
1. a kind of preparation method of potato convenient bean jelly, it is characterised in that comprise the following steps：
1) raw material is selected：Select no insect pest, without mildew and rot potato, and wash away the silt and dirt of epidermis；
2) starch is processed：Clean potato is crushed into filtering, appropriate amount of acid pulp-water is added and stirs precipitation, wintercherry water consumption regards temperature
Depending on, if temperature is at 10 DEG C or so, pH value should be transferred to 5.6-6.0；If temperature is more than 20 DEG C, pH value should be transferred to 6.0-6.5；Will
The powder juice that has precipitated, which is excluded rapidly, swims and cuts out the black powder in upper strata, then adds a clear water to be stirred evenly with wooden stick, then precipitation, draining,
Powder bull ladle is played, can break slabbing with hand after bull ladle is placed in closed container；
3) thickening：4kg is taken out from 100kg wet starches to be put into in the cylinder of face, 35-40 DEG C of warm water 2-3kg is then added, with bright and clean
Wooden stick stir, then add about 70 DEG C of hot water 3-4kg slowly, starch Temperature is reached 45-50 DEG C, rapidly stirred with wooden stick
Mix, then be rapidly added 9-10kg boiling water, firmly stir, be gelatinized amylase, paste body is transparent, uniform, not half-cooked, no pimple, nothing
Powder, can pull into filament when being tried with finger, the pasty mixture of starch and water about 20kg；
And face 4)：Whne the pasty mixture of starch and water it is cool arrive non-scald on hand when carry out tune powder, melted with warm water in the dried starch for pouring into and being placed in pot, be usually
10kg potato dried starch warm water 40kg, alum 75-100g, sesame oil is a little, and add water appropriate reduce if starch is wet starch；
Pasty mixture of starch and water incorporation dried starch is reconciled, separately stays a small amount of pasty mixture of starch and water to be used as to adjust, in Dao Qian and face, note with it is even；That becomes reconciled is soft
Dough softness is shinny, and ditch is drawn with finger, and four sides are not closed；Then begin to warm up, be just continuously agitated during heating with spoon,
Prevent from being burned；It is heated to starch just extremely translucent by white, untill bubbling, Guan Huo；
5) cool down：Pour into a container and dry in the air cool, be then placed in cold compartment of refrigerator 3-5 hours；After after bean jelly cooling, wintercherry is put into
Soaked 3-4 minutes in water, then pick up cold, then floated with clear water；
6) condiment is configured：50 grams of cucumber silk, 10 grams of green onion salt, 3 grams of monosodium glutamate, 5 grams of sesame oil, 10 grams of caraway, 10 grams of vinegar, fried lotus flower beans
20 grams of 50 grams, 50 grams of dried bean curd, 20 grams of the bold and vigorous chilli oil of oil and egg silk stir；
7) it is vacuum-packed：The bean jelly of cooling is cut into by knife long strip type, or growth stripe shape is wiped with macropore eraser, and long strip type is cool
Powder is divided into 300 grams every part and is vacuum-packed, and separately the flavor pack after mixing thoroughly is vacuum-packed；
8) packing and binding：Bean jelly bag after vacuum packaging and flavor pack are subjected to packing and binding, a bean jelly bag matches somebody with somebody a condiment
Bag；When edible, as long as with after the immersion 10 minutes of 40 DEG C of warm water bean jelly is outwelled into warm water, it is edible to add flavor pack.
2. according to a kind of preparation method of potato convenient bean jelly described in claim 1, it is characterised in that：The step 3) and step
It is rapid 5) in wintercherry water by precipitate for the first time swim individually storage form.
3. a kind of preparation method of potato convenient bean jelly according to claim 1, it is characterised in that：The step 3) in
Wet starch water content be 35%.
4. a kind of preparation method of potato convenient bean jelly according to claim 1, it is characterised in that：The step 3) rule
The production of mould greatly can be using butter-mixing machine operation.
5. a kind of preparation method of potato convenient bean jelly according to claim 1, it is characterised in that：The step 4) rule
The production of mould greatly can be using dough mixing machine operation.
6. a kind of preparation method of potato convenient bean jelly according to claim 1, it is characterised in that：The step 6) in
Egg silk process raw material as smoked egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610863434.3A CN107019203A (en) | 2016-09-23 | 2016-09-23 | A kind of preparation method of potato convenient bean jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610863434.3A CN107019203A (en) | 2016-09-23 | 2016-09-23 | A kind of preparation method of potato convenient bean jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107019203A true CN107019203A (en) | 2017-08-08 |
Family
ID=59524434
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610863434.3A Pending CN107019203A (en) | 2016-09-23 | 2016-09-23 | A kind of preparation method of potato convenient bean jelly |
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| Country | Link |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322535A (en) * | 2007-06-14 | 2008-12-17 | 李�瑞 | Convenient bean jelly and method for producing the same |
| CN105360894A (en) * | 2015-10-15 | 2016-03-02 | 遵义市杨老大食品有限责任公司 | Potato rice noodles |
-
2016
- 2016-09-23 CN CN201610863434.3A patent/CN107019203A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322535A (en) * | 2007-06-14 | 2008-12-17 | 李�瑞 | Convenient bean jelly and method for producing the same |
| CN105360894A (en) * | 2015-10-15 | 2016-03-02 | 遵义市杨老大食品有限责任公司 | Potato rice noodles |
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Application publication date: 20170808 |
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