CN107252046A - A kind of seafood vermicelli and preparation method thereof - Google Patents
A kind of seafood vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN107252046A CN107252046A CN201710533528.9A CN201710533528A CN107252046A CN 107252046 A CN107252046 A CN 107252046A CN 201710533528 A CN201710533528 A CN 201710533528A CN 107252046 A CN107252046 A CN 107252046A
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- shrimp
- vermicelli
- seafood
- dried scallop
- seaweed
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000238557 Decapoda Species 0.000 claims abstract description 37
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 33
- 235000020637 scallop Nutrition 0.000 claims abstract description 33
- 241001474374 Blennius Species 0.000 claims abstract description 19
- 244000000626 Daucus carota Species 0.000 claims abstract description 19
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 239000002131 composite material Substances 0.000 claims abstract description 17
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 17
- 239000010452 phosphate Substances 0.000 claims abstract description 17
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 17
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 17
- 239000000661 sodium alginate Substances 0.000 claims abstract description 17
- 239000005720 sucrose Substances 0.000 claims abstract description 17
- -1 sucrose fatty ester Chemical class 0.000 claims abstract description 17
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000005498 polishing Methods 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000143060 Americamysis bahia Species 0.000 claims description 10
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 6
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000008014 freezing Effects 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A kind of seafood vermicelli and preparation method thereof, by superior wheat flour, shrimp, dried scallop, seaweed, carrot, egg, sodium alginate, sucrose fatty ester, composite phosphate according to a certain percentage, polished by cleaning, baking, very fast freezing, ultra micro, stirring mixing and face, curing, slitting, packaging and other steps are made.The vermicelli that the present invention is produced using shrimp and superior wheat flour as raw material, crush method processing shrimp and the dried scallop of polishing again using existing baking, the nutritional ingredient such as amino acid, vitamin, protein in shrimp and dried scallop is remained to greatest extent, and add local flavor, mouthfeel is more fragrant and more sweet, while with the addition of seaweed, carrot, egg, makes the nutritional ingredient of vermicelli higher, also make the mouthfeel of vermicelli more preferable, it is more delicious.
Description
Technical field：
The present invention relates to food processing field, and in particular to a kind of seafood vermicelli and preparation method thereof.
Background technology：
China is vermicelli food production state and country of consumption maximum in the world.Vermicelli industry has been developed as one relatively
Ripe industry.With the improvement of people ' s living standards and the enhancing to healthy diet demand, vermicelli are also filled the stomach, just from single
Prompt, low-grade product, develops into and integrates nutrition, function, health care, delicious food, convenient medium and high-grade goods.It is strong as tradition
Health staple food, vermicelli have become an important industry in food manufacturing.
Increasingly guarded one's health in modern society people, focus on health, focused on beyond cuisines, to healthy food
Increasingly pay close attention to.Many people bear a liking for sea food very much now, and seafood is not only delicious in taste, while amino acid, protein, vitamin
It is high, fatty and few, it is the favour of many people seeking beauties and gastrosoph.
The content of the invention：
It is an object of the present invention to provide a kind of more Ensure Liquid, mouthfeel is more preferable, seafood vermicelli with health role and its making
Method.
Technical scheme is as follows：
A kind of seafood vermicelli, the raw material matched by following parts by weight is made：
Superior wheat flour：100-130,
Shrimp：25-40,
Dried scallop：5-10,
Seaweed：10-20,
Carrot：4-8,
Egg：2-5,
Sodium alginate：1-5,
Sucrose fatty ester：1-2,
Composite phosphate：0.8-1.6,
Edible oil：2-5.
Preferably, the raw material that the seafood vermicelli are matched by following parts by weight is made：
Superior wheat flour：110-120,
Shrimp：30-35,
Dried scallop：6-8,
Seaweed：12-18,
Carrot：5-7,
Egg：3-5,
Sodium alginate：2-4,
Sucrose fatty ester：1.2-1.8,
Composite phosphate：1.1-1.3,
Edible oil：3-5.
Preferably, the raw material that the seafood vermicelli are matched by following parts by weight is made：
Superior wheat flour：115,
Shrimp：33,
Dried scallop：7,
Seaweed：14,
Carrot：6,
Egg：4,
Sodium alginate：3,
Sucrose fatty ester：1.5,
Composite phosphate：1.2,
Edible oil：4.
The preparation method of above-mentioned seafood vermicelli, comprises the following steps：
A, shrimp and dried scallop cleaned up, by shrimp except shrimp line, remove shrimp head, dried scallop, which is put in cold water, to be soaked；
B, the shrimp handled well, dried scallop and seaweed are sprinkled to edible oil are put in the baking box of 120-150 degree baking 15-20 points
Clock；
C, carrot is put in the environment of subzero 200 degree of subzero 150- and carries out very fast freeze-drying；
D, the material for handling step b and step c well carry out crushing polishing with micronizer；
E, by the material handled well in step d add superior wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, food
With salt, and stirred with mixer；
F, appropriate water and egg will be added in mixture in step e carry out and face；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Further, it is prebake area and main baking zone that subregion is dried in the step h.
Further, 10~15 DEG C of the temperature of prebake area control, relative humidity 70~80%, drying time accounts for total baking
The 30~40% of dry time；Main 25~30 DEG C of the temperature of baking zone control, relative humidity 75~85%, drying time accounts for total baking
The 60~70% of dry time.
Beneficial effects of the present invention：
The vermicelli that the present invention is produced using shrimp and superior wheat flour as raw material, the method for crushing polishing again using existing baking handles shrimp
And dried scallop, the nutritional ingredient such as amino acid, vitamin, protein in shrimp and dried scallop is remained to greatest extent, and adds wind
Taste, mouthfeel is more fragrant and more sweet, while with the addition of seaweed, carrot, egg, makes the nutritional ingredient of vermicelli higher, also makes the mouthfeel of vermicelli more
It is good, it is more delicious.
Embodiment：
Technical scheme is clearly and completely described below in conjunction with specific embodiment, it is clear that described
Embodiment be only one of embodiment of the invention, rather than whole embodiment.Based on the embodiment in the present invention, sheet
The every other embodiment that field those of ordinary skill is obtained under the premise of creative work is not made, belongs to the present invention
The scope of protection.
Embodiment 1
A kind of seafood vermicelli, the raw material matched by following parts by weight is made：
Superior wheat flour：100,
Shrimp：25,
Dried scallop：5,
Seaweed：10,
Carrot：4,
Egg：2,
Sodium alginate：1,
Sucrose fatty ester：1,
Composite phosphate：0.8,
Edible oil：2.
The preparation method of above-mentioned seafood vermicelli, comprises the following steps：
A, shrimp and dried scallop cleaned up, by shrimp except shrimp line, remove shrimp head, dried scallop, which is put in cold water, to be soaked；
B, the shrimp handled well, dried scallop and seaweed are sprinkled into edible oil are put in baking 15 minutes in 120 degree of baking box；
C, carrot is put in the environment of subzero 150 degree carries out very fast freeze-drying；
D, the material for handling step b and step c well carry out crushing polishing with micronizer；
E, by the material handled well in step d add superior wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, food
With salt, and stirred with mixer；
F, appropriate water and egg will be added in mixture in step e carry out and face；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Embodiment 2
A kind of seafood vermicelli, the raw material matched by following parts by weight is made：
Superior wheat flour：130,
Shrimp：40,
Dried scallop：10,
Seaweed：20,
Carrot：8,
Egg：5,
Sodium alginate：5,
Sucrose fatty ester：2,
Composite phosphate：1.6,
Edible oil：5.
The preparation method of above-mentioned seafood vermicelli, comprises the following steps：
A, shrimp and dried scallop cleaned up, by shrimp except shrimp line, remove shrimp head, dried scallop, which is put in cold water, to be soaked；
B, the shrimp handled well, dried scallop and seaweed are sprinkled into edible oil are put in baking 20 minutes in 150 degree of baking box；
C, carrot is put in the environment of subzero 200 degree carries out very fast freeze-drying；
D, the material for handling step b and step c well carry out crushing polishing with micronizer；
E, by the material handled well in step d add superior wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, food
With salt, and stirred with mixer；
F, appropriate water and egg will be added in mixture in step e carry out and face；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Embodiment 3
A kind of seafood vermicelli, the raw material matched by following parts by weight is made：
Superior wheat flour：120,
Shrimp：35,
Dried scallop：8,
Seaweed：18,
Carrot：7,
Egg：5,
Sodium alginate：4,
Sucrose fatty ester：1.8,
Composite phosphate：1.3,
Edible oil：3.
The preparation method of above-mentioned seafood vermicelli, comprises the following steps：
A, shrimp and dried scallop cleaned up, by shrimp except shrimp line, remove shrimp head, dried scallop, which is put in cold water, to be soaked；
B, the shrimp handled well, dried scallop and seaweed are sprinkled into edible oil are put in baking 15 minutes in 120 degree of baking box；
C, carrot is put in the environment of subzero 200 degree carries out very fast freeze-drying；
D, the material for handling step b and step c well carry out crushing polishing with micronizer；
E, by the material handled well in step d add superior wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, food
With salt, and stirred with mixer；
F, appropriate water and egg will be added in mixture in step e carry out and face；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
Embodiment 4
A kind of seafood vermicelli, the raw material matched by following parts by weight is made：
Superior wheat flour：120,
Shrimp：35,
Dried scallop：8,
Seaweed：18,
Carrot：7,
Egg：5,
Sodium alginate：4,
Sucrose fatty ester：1.8,
Composite phosphate：1.3,
Edible oil：4.
The preparation method of above-mentioned seafood vermicelli, comprises the following steps：
A, shrimp and dried scallop cleaned up, by shrimp except shrimp line, remove shrimp head, dried scallop, which is put in cold water, to be soaked；
B, the shrimp handled well, dried scallop and seaweed are sprinkled into edible oil are put in baking 20 minutes in 150 degree of baking box；
C, carrot is put in the environment of subzero 200 degree carries out very fast freeze-drying；
D, the material for handling step b and step c well carry out crushing polishing with micronizer；
E, by the material handled well in step d add superior wheat flour, sodium alginate, sucrose fatty ester, composite phosphate, food
With salt, and stirred with mixer；
F, appropriate water and egg will be added in mixture in step e carry out and face；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, weighed, packed
Finished product.
The preferred embodiments of the present invention are the foregoing is only, are not thereby limited the scope of the invention, in the present invention
The equivalent substitution done on the basis of specification, improve, or be used in other related technical fields directly, indirectly, similarly wrap
Include within protection scope of the present invention.
Claims (6)
1. a kind of seafood vermicelli, it is characterised in that:The raw material matched by following parts by weight is made：
Superior wheat flour：100-130,
Shrimp：25-40,
Dried scallop：5-10,
Seaweed：10-20,
Carrot：4-8,
Egg：2-5,
Sodium alginate：1-5,
Sucrose fatty ester：1-2,
Composite phosphate：0.8-1.6,
Edible oil：2-5.
2. seafood vermicelli according to claim 1, it is characterised in that:What the seafood vermicelli were matched by following parts by weight
Raw material is made：
Superior wheat flour：110-120,
Shrimp：30-35,
Dried scallop：6-8,
Seaweed：12-18,
Carrot：5-7,
Egg：3-5,
Sodium alginate：2-4,
Sucrose fatty ester：1.2-1.8,
Composite phosphate：1.1-1.3,
Edible oil：3-5.
3. seafood vermicelli according to claim 1, it is characterised in that:What the seafood vermicelli were matched by following parts by weight
Raw material is made：
Superior wheat flour：115,
Shrimp：33,
Dried scallop：7,
Seaweed：14,
Carrot：6,
Egg：4,
Sodium alginate：3,
Sucrose fatty ester：1.5,
Composite phosphate：1.2,
Edible oil：4.
4. the preparation method of the seafood vermicelli according to claim any one of 1-3, it is characterised in that comprise the following steps：
A, shrimp and dried scallop cleaned up, by shrimp except shrimp line, remove shrimp head, dried scallop, which is put in cold water, to be soaked；
B, the shrimp handled well, dried scallop and seaweed are sprinkled into edible oil are put in the baking box of 120-150 degree baking 15-20 minutes；
C, carrot is put in the environment of subzero 200 degree of subzero 150- and carries out very fast freeze-drying；
D, the material for handling step b and step c well carry out crushing polishing with micronizer；
E, the material handled well in step d is added to superior wheat flour, it is sodium alginate, sucrose fatty ester, composite phosphate, edible
Salt, and stirred with mixer；
F, appropriate water and egg will be added in mixture in step e carry out and face；
G, the dough become reconciled in step f is put into aging machine cured, it is stand-by；
H, by the dough after being cured in step g, routinely technique is rolled, is cut, is dried, is cut off, is weighed, packs to obtain finished product.
5. the preparation method of seafood vermicelli according to claim 4, it is characterised in that：Subregion is dried in the step h is
Prebake area and main baking zone.
6. the preparation method of seafood vermicelli according to claim 5, it is characterised in that：The prebake area controls temperature 10
~15 DEG C, relative humidity 70~80%, drying time accounts for the 30~40% of total drying time；The main baking zone control temperature 25
~30 DEG C, relative humidity 75~85%, drying time accounts for the 60~70% of total drying time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710533528.9A CN107252046A (en) | 2017-07-03 | 2017-07-03 | A kind of seafood vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710533528.9A CN107252046A (en) | 2017-07-03 | 2017-07-03 | A kind of seafood vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107252046A true CN107252046A (en) | 2017-10-17 |
Family
ID=60025395
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720888A (en) * | 2008-10-29 | 2010-06-09 | 兰敬墨 | Nutritional flavor instant noodles, dried noodles and other rice and flour food and method for preparing same |
| CN104351651A (en) * | 2014-11-17 | 2015-02-18 | 宜垦(天津)农业制品有限公司 | Fresh shrimp and fish flat noodles |
| CN105104997A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Seafood fine dried noodle and making method thereof |
| CN105124408A (en) * | 2015-08-28 | 2015-12-09 | 安徽成祥面粉有限责任公司 | Making method of seafood noodles |
| CN106689834A (en) * | 2015-07-24 | 2017-05-24 | 开县中科生产力促进中心 | Seafood-flavor nutritious noodles |
-
2017
- 2017-07-03 CN CN201710533528.9A patent/CN107252046A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720888A (en) * | 2008-10-29 | 2010-06-09 | 兰敬墨 | Nutritional flavor instant noodles, dried noodles and other rice and flour food and method for preparing same |
| CN104351651A (en) * | 2014-11-17 | 2015-02-18 | 宜垦(天津)农业制品有限公司 | Fresh shrimp and fish flat noodles |
| CN106689834A (en) * | 2015-07-24 | 2017-05-24 | 开县中科生产力促进中心 | Seafood-flavor nutritious noodles |
| CN105104997A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Seafood fine dried noodle and making method thereof |
| CN105124408A (en) * | 2015-08-28 | 2015-12-09 | 安徽成祥面粉有限责任公司 | Making method of seafood noodles |
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Application publication date: 20171017 |