CN107259313A - Method for producing rice noodles - Google Patents
Method for producing rice noodles Download PDFInfo
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- CN107259313A CN107259313A CN201710377900.1A CN201710377900A CN107259313A CN 107259313 A CN107259313 A CN 107259313A CN 201710377900 A CN201710377900 A CN 201710377900A CN 107259313 A CN107259313 A CN 107259313A
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- rice
- chinese yam
- noodles
- mucus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
Abstract
The present invention relates to food technology field, a kind of method for producing rice noodles, including step are disclosed：S1：Take 90~100 portions of rice and 20~30 parts of glutinous rice by mass fraction, rice and glutinous rice are uniformly mixed, clean after soak at normal temperatures 45~60 minutes；S2：Pull rice and glutinous rice out and stand 1~2 hour, the water content of rice and glutinous rice reaches 28~30%；S3：Rice and glutinous rice after standing is worn into by ground rice using electric millstone mill, and using the sieve aperture sieving ground rice of the mesh of 60 mesh~80；S4：Take 15~20 portions of Chinese yams by mass fraction, Chinese yam is removed the peel, cleaned, crush after be added to the water and stir evenly to form Chinese yam mucus, and Chinese yam mucus is extracted by the sieve aperture of the mesh of 60 mesh~80；S5：It is put into the feed bin of extruder, and is gelatinized at a temperature of 100~110 DEG C after ground rice and Chinese yam mucus are well mixed；S6：Rice noodles are extruded after gelatinization；S7：Aging return it is raw, air-dried, sterilize and pack.The rice noodles as made from this method boil not easily broken long, and mouthfeel chewiness.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of method for producing rice noodles.
Background technology
Rice noodles as China traditional snack, its traditional manufacturing technique and its be particular about, otherwise rice noodles boil long paste soup or easily broken
Bar, mouthfeel not chewiness.
In order that rice noodles unbroken noodles and mouthfeel chewiness, it is common practice to add addition in the manufacturing process of rice noodles
Agent, for example：Many people when rice noodles are done, in order to simplify technology difficulty, reduce cost, made again for economic interests now
Rice noodles are not easily broken, add white piece, if this material is accumulated due to long-term consumption, can be allowed people is easy must go up regeneration in vivo
Aplastic anemia.In order that rice noodles more have chewiness, add alum, eat more can greatly increase senile dementia risk.
The content of the invention
The present invention proposes a kind of method for producing rice noodles, and solve is reducing technology difficulty and be added without addition in the prior art
The problem of ensureing rice noodles unbroken noodles and mouthfeel chewiness in the case of agent.
A kind of method for producing rice noodles of the present invention, it is characterised in that including step：
S1：90~100 portions of rice and 20~30 parts of glutinous rice are taken by mass fraction, rice and glutinous rice are uniformly mixed, cleaned
Soak 45~60 minutes at normal temperatures afterwards；
S2：Pull rice and glutinous rice out and stand 1~2 hour, the water content of rice and glutinous rice reaches 28~30%；
S3：Rice and glutinous rice after standing is worn into by ground rice using electric millstone mill, and using the sieve aperture mistake of the mesh of 60 mesh~80
Sieve ground rice；
S4：Take 15~20 portions of Chinese yams by mass fraction, Chinese yam is removed the peel, cleaned, crush after be added to the water and stir evenly to form mountain
Medicine mucus, and Chinese yam mucus is extracted by the sieve aperture of the mesh of 60 mesh~80；
S5：It is put into after ground rice and Chinese yam mucus are well mixed in the feed bin of extruder, and at a temperature of 100~110 DEG C
It is gelatinized；
S6：Rice noodles are extruded after gelatinization；
S7：Aging return it is raw, air-dried, sterilize and pack.
Wherein, also include in the S4：The lemon of Chinese yam mucus quality 10~15% is added in the Chinese yam mucus of extraction
Juice.
Wherein, also include between the step S3 and S5：Egg white stock solution quality 0.5~0.8% is added in egg white stoste
White wine or rice vinegar to be formed in egg white solution, step S5, take the egg white solution and rice for accounting for ground rice and Chinese yam mucus gross mass 3~6%
Powder and Chinese yam mucus are well mixed.
Wherein, also include between the step S3 and S5：Vegetables are squeezed the juice, filter residue, in step S5, take and account for ground rice and Chinese yam
The vegetable juice of mucus gross mass 8~12% is well mixed with ground rice and Chinese yam mucus.
Wherein, the vegetables include：Tomato, spinach or carrot.
Wherein, also include between the step S3 and S5：Take lotus leaf soaked, and filter out the impurity in lotus leaf water, step S5
In, take the lotus leaf water for accounting for ground rice and Chinese yam mucus gross mass 6~8% to be well mixed with ground rice and Chinese yam mucus.
Wherein, also include between the step S6 and S7：Freshly extruded rice noodles are cooled using air cooling way.
In the method for producing rice noodles of the present invention, Chinese yam mucus is added, its main component is that mannosan and globulin are combined
Mucin, the starch molecule in gelatinization process in ground rice be combined with each other with protein, scattered to infiltrate into protein net
In shape structure so that the stronger combination of starch molecule, the rice noodles being made boil not easily broken long, and mouthfeel chewiness.
Embodiment
Technical scheme is clearly and completely described below in conjunction with the embodiment of the present invention, it is clear that retouched
The embodiment stated is only a part of embodiment of the invention, rather than whole embodiments.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
The method for producing rice noodles of the present embodiment, including：
Step S1,90 portions of rice and 20 parts of glutinous rice are taken by mass fraction, rice and glutinous rice are uniformly mixed, clean after normal
The lower immersion of temperature 45 minutes.
Step S2, pulls rice and glutinous rice out and stands 1 hour, the water content of rice and glutinous rice reaches 28%.Make during standing
Its moisture is evenly distributed inside the grain of rice, and its hardness is reduced after grain of rice water suction, is easy to the crushing of pulverizer, but soak time and quiet
Water absorption rate is easily caused when putting overlong time too high, when crushing easily glutinous, and summer also easily turns sour, or even smelly rotten.
Step S3, wears into ground rice, and sieve using the sieve aperture of 60 mesh using electric millstone mill by the rice and glutinous rice after standing
Ground rice.Grinding particle size is difficult too big, and otherwise intragranular starch is subsequently being gelatinized insufficient, or even the energy on the rice noodles bar of extrusion
Pulverized particle is will become apparent from, product sensory quality is influenceed.
Step S4,15 portions of Chinese yams are taken by mass fraction, Chinese yam is removed the peel, cleaned, crush after be added to the water and stir evenly to form mountain
Medicine mucus, and Chinese yam mucus is extracted by the sieve aperture of 60 mesh.
Step S5, is put into the feed bin of extruder, and enter at a temperature of 100 DEG C after ground rice and Chinese yam mucus are well mixed
Row gelatinization；
Rice noodles are extruded after step S6, gelatinization；
Step S7, aging return it is raw, air-dried, sterilize and pack.
In the present embodiment, Chinese yam mucus is added in ground rice, its main component is that mannosan and globulin are combined into
Mucin, the starch molecule in gelatinization process in ground rice be combined with each other with protein, scattered to infiltrate into albumen endoplasmic reticular knot
In structure so that the stronger combination of starch molecule, the rice noodles being made boil not easily broken long, and mouthfeel chewiness.
Also include in step s 4：The lemon juice of Chinese yam mucus quality 10%, tart flavour are added in the Chinese yam mucus of extraction
Lemon juice can neutralize micro- sweet taste of Chinese yam, reduce the original mouthfeel of rice noodles.In addition, lemon juice is acidic materials, it can drop
The pH value of low rice noodles, can save pickling in traditional manufacturing technique and (if desired make convenient rice noodle, it is necessary to add food antiseptic
Agent, reduction pH value can improve the antiseptic power of food preservative) the step of or shorten pickling time.
In the present embodiment, also include between step S3 and S5：The white of egg white stock solution quality 0.5% is added in egg white stoste
Wine or rice vinegar take the egg white solution for accounting for ground rice and Chinese yam mucus gross mass 3% and ground rice and Chinese yam to be formed in egg white solution, step S5
Mucus is well mixed.The transparent colloid substance that egg white solution is made up of protein, not only makes rice noodles not easy to break, surface-brightening
Smoothly, more high resilience, also enriches the nutritional ingredient of rice noodles.A small amount of white wine or rice vinegar are added in egg white can remove egg
Clear fishy smell so that the taste that rice noodles are made is purer, without fishy smell.
Also include between step S3 and S5：Vegetables are squeezed the juice, filter residue, in step S5, take and account for ground rice and the total matter of Chinese yam mucus
The vegetable juice of amount 8% is well mixed with ground rice and Chinese yam mucus.Wherein, vegetables can be：Tomato, spinach or carrot etc., root
Corresponding vegetable juice is added according to different taste demands, differently flavoured rice noodles can be produced.
In the present embodiment, also include between step S3 and S5：Take lotus leaf soaked, and filter out the impurity in lotus leaf water, step
In S5, the lotus leaf water for accounting for ground rice and Chinese yam mucus gross mass 6% is taken to be well mixed with ground rice and Chinese yam mucus.Lotus leaf has heat-clearing
Effect of relieving summer-heat, prevents from getting angry when eating rice noodles in summer.It can add a little lemon juice again to neutralize lotus leaf after addition lotus leaf water
Bitter taste slightly.
In the present embodiment, also include between step S6 and S7：Freshly extruded rice noodles are cooled using air cooling way, just
The rice noodles temperature of extrusion is higher, and using wind cooling temperature lowering so that the pliability of rice noodles is more preferable, chewing more has texture.
Embodiment 2
The method for producing rice noodles of the present embodiment, including：
Step S1,95 portions of rice and 25 parts of glutinous rice are taken by mass fraction, rice and glutinous rice are uniformly mixed, clean after normal
The lower immersion of temperature 50 minutes.
Step S2, pulls rice and glutinous rice out and stands 1.5 hours, the water content of rice and glutinous rice reaches 29%.During standing
Its moisture is evenly distributed inside the grain of rice, its hardness is reduced after grain of rice water suction, is easy to the crushing of pulverizer, but soak time and
Water absorption rate is easily caused when time of repose is long too high, when crushing easily glutinous, and summer also easily turns sour, or even smelly rotten.
Step S3, wears into ground rice, and sieve using the sieve aperture of 70 mesh using electric millstone mill by the rice and glutinous rice after standing
Ground rice.Grinding particle size is difficult too big, and otherwise intragranular starch is subsequently being gelatinized insufficient, or even the energy on the rice noodles bar of extrusion
Pulverized particle is will become apparent from, product sensory quality is influenceed.
Step S4,18 portions of Chinese yams are taken by mass fraction, Chinese yam is removed the peel, cleaned, crush after be added to the water and stir evenly to form mountain
Medicine mucus, and Chinese yam mucus is extracted by the sieve aperture of 70 mesh.
Step S5, is put into the feed bin of extruder, and enter at a temperature of 105 DEG C after ground rice and Chinese yam mucus are well mixed
Row gelatinization.
Rice noodles are extruded after step S6, gelatinization；
Step S7, aging return it is raw, air-dried, sterilize and pack.
In the present embodiment, Chinese yam mucus is added in ground rice, its main component is that mannosan and globulin are combined into
Mucin, the starch molecule in gelatinization process in ground rice be combined with each other with protein, scattered to infiltrate into albumen endoplasmic reticular knot
In structure so that the stronger combination of starch molecule, the rice noodles being made boil not easily broken long, and mouthfeel chewiness.
Also include in step s 4：The lemon juice of Chinese yam mucus quality 12%, tart flavour are added in the Chinese yam mucus of extraction
Lemon juice can neutralize micro- sweet taste of Chinese yam, reduce the original mouthfeel of rice noodles.In addition, lemon juice is acidic materials, it can drop
The pH value of low rice noodles, can save pickling in traditional manufacturing technique and (if desired make convenient rice noodle, it is necessary to add food antiseptic
Agent, reduction pH value can improve the antiseptic power of food preservative) the step of or shorten pickling time.
In the present embodiment, also include between step S3 and S5：The white of egg white stock solution quality 0.6% is added in egg white stoste
Wine or rice vinegar take the egg white solution for accounting for ground rice and Chinese yam mucus gross mass 5% and ground rice and Chinese yam to be formed in egg white solution, step S5
Mucus is well mixed.The transparent colloid substance that egg white solution is made up of protein, not only makes rice noodles not easy to break, surface-brightening
Smoothly, more high resilience, also enriches the nutritional ingredient of rice noodles.A small amount of white wine or rice vinegar are added in egg white can remove egg
Clear fishy smell so that the taste that rice noodles are made is purer, without fishy smell.
Also include between step S3 and S5：Vegetables are squeezed the juice, filter residue, in step S5, take and account for ground rice and the total matter of Chinese yam mucus
The vegetable juice of amount 10% is well mixed with ground rice and Chinese yam mucus.Wherein, vegetables can be：Tomato, spinach or carrot etc.,
Corresponding vegetable juice is added according to different taste demands, differently flavoured rice noodles can be produced.
In the present embodiment, also include between step S3 and S5：Take lotus leaf soaked, and filter out the impurity in lotus leaf water, step
In S5, the lotus leaf water for accounting for ground rice and Chinese yam mucus gross mass 7% is taken to be well mixed with ground rice and Chinese yam mucus.Lotus leaf has heat-clearing
Effect of relieving summer-heat, prevents from getting angry when eating rice noodles in summer.It can add a little lemon juice again to neutralize lotus leaf after addition lotus leaf water
Bitter taste slightly.
In the present embodiment, also include between step S6 and S7：Freshly extruded rice noodles are cooled using air cooling way, just
The rice noodles temperature of extrusion is higher, and using wind cooling temperature lowering so that the pliability of rice noodles is more preferable, chewing more has texture.
Embodiment 3
The method for producing rice noodles of the present embodiment, including：
Step S1,100 portions of rice and 30 parts of glutinous rice are taken by mass fraction, rice and glutinous rice are uniformly mixed, clean after
Soaked 60 minutes under normal temperature.
Step S2, pulls rice and glutinous rice out and stands 2 hours, the water content of rice and glutinous rice reaches 30%.Make during standing
Its moisture is evenly distributed inside the grain of rice, and its hardness is reduced after grain of rice water suction, is easy to the crushing of pulverizer, but soak time and quiet
Water absorption rate is easily caused when putting overlong time too high, when crushing easily glutinous, and summer also easily turns sour, or even smelly rotten.
Step S3, wears into ground rice, and sieve using the sieve aperture of 80 mesh using electric millstone mill by the rice and glutinous rice after standing
Ground rice.Grinding particle size is difficult too big, and otherwise intragranular starch is subsequently being gelatinized insufficient, or even the energy on the rice noodles bar of extrusion
Pulverized particle is will become apparent from, product sensory quality is influenceed.
Step S4,20 portions of Chinese yams are taken by mass fraction, Chinese yam is removed the peel, cleaned, crush after be added to the water and stir evenly to form mountain
Medicine mucus, and Chinese yam mucus is extracted by the sieve aperture of 80 mesh.
Step S5, is put into the feed bin of extruder, and enter at a temperature of 110 DEG C after ground rice and Chinese yam mucus are well mixed
Row gelatinization；
Rice noodles are extruded after step S6, gelatinization；
Step S7, aging return it is raw, air-dried, sterilize and pack.
In the present embodiment, Chinese yam mucus is added in ground rice, its main component is that mannosan and globulin are combined into
Mucin, the starch molecule in gelatinization process in ground rice be combined with each other with protein, scattered to infiltrate into albumen endoplasmic reticular knot
In structure so that the stronger combination of starch molecule, the rice noodles being made boil not easily broken long, and mouthfeel chewiness.
Also include in step s 4：The lemon juice of Chinese yam mucus quality 15%, tart flavour are added in the Chinese yam mucus of extraction
Lemon juice can neutralize micro- sweet taste of Chinese yam, reduce the original mouthfeel of rice noodles.In addition, lemon juice is acidic materials, it can drop
The pH value of low rice noodles, can save pickling in traditional manufacturing technique and (if desired make convenient rice noodle, it is necessary to add food antiseptic
Agent, reduction pH value can improve the antiseptic power of food preservative) the step of or shorten pickling time.
In the present embodiment, also include between step S3 and S5：The white of egg white stock solution quality 0.8% is added in egg white stoste
Wine or rice vinegar take the egg white solution for accounting for ground rice and Chinese yam mucus gross mass 6% and ground rice and Chinese yam to be formed in egg white solution, step S5
Mucus is well mixed.The transparent colloid substance that egg white solution is made up of protein, not only makes rice noodles not easy to break, surface-brightening
Smoothly, more high resilience, also enriches the nutritional ingredient of rice noodles.A small amount of white wine or rice vinegar are added in egg white can remove egg
Clear fishy smell so that the taste that rice noodles are made is purer, without fishy smell.
Also include between step S3 and S5：Vegetables are squeezed the juice, filter residue, in step S5, take and account for ground rice and the total matter of Chinese yam mucus
The vegetable juice of amount 12% is well mixed with ground rice and Chinese yam mucus.Wherein, vegetables can be：Tomato, spinach or carrot etc.,
Corresponding vegetable juice is added according to different taste demands, differently flavoured rice noodles can be produced.
In the present embodiment, also include between step S3 and S5：Take lotus leaf soaked, and filter out the impurity in lotus leaf water, step
In S5, the lotus leaf water for accounting for ground rice and Chinese yam mucus gross mass 8% is taken to be well mixed with ground rice and Chinese yam mucus.Lotus leaf has heat-clearing
Effect of relieving summer-heat, prevents from getting angry when eating rice noodles in summer.It can add a little lemon juice again to neutralize lotus leaf after addition lotus leaf water
Bitter taste slightly.
In the present embodiment, also include between step S6 and S7：Freshly extruded rice noodles are cooled using air cooling way, just
The rice noodles temperature of extrusion is higher, and using wind cooling temperature lowering so that the pliability of rice noodles is more preferable, chewing more has texture.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc. should be included in the scope of the protection.
Claims (7)
1. a kind of method for producing rice noodles, it is characterised in that including step：
S1：Take 90~100 portions of rice and 20~30 parts of glutinous rice by mass fraction, rice and glutinous rice are uniformly mixed, clean after
Soaked 45~60 minutes under normal temperature；
S2：Pull rice and glutinous rice out and stand 1~2 hour, the water content of rice and glutinous rice reaches 28~30%；
S3：Rice and glutinous rice after standing is worn into by ground rice using electric millstone mill, and using the sieve aperture sieving rice of the mesh of 60 mesh~80
Powder；
S4：Take 15~20 portions of Chinese yams by mass fraction, Chinese yam is removed the peel, cleaned, crush after be added to the water to stir evenly to form Chinese yam and glue
Liquid, and Chinese yam mucus is extracted by the sieve aperture of the mesh of 60 mesh~80；
S5：It is put into the feed bin of extruder, and is carried out at a temperature of 100~110 DEG C after ground rice and Chinese yam mucus are well mixed
Gelatinization；
S6：Rice noodles are extruded after gelatinization；
S7：Aging return it is raw, air-dried, sterilize and pack.
2. method for producing rice noodles as claimed in claim 1, it is characterised in that also include in the S4：Glued in the Chinese yam of extraction
The lemon juice of Chinese yam mucus quality 10~15% is added in liquid.
3. method for producing rice noodles as claimed in claim 1, it is characterised in that also include between the step S3 and S5：In egg
The white wine or rice vinegar of egg white stock solution quality 0.5~0.8% are added in clear stoste to be formed in egg white solution, step S5, takes and accounts for ground rice
It is well mixed with the egg white solution of Chinese yam mucus gross mass 3~6% with ground rice and Chinese yam mucus.
4. method for producing rice noodles as claimed in claim 1, it is characterised in that also include between the step S3 and S5：By vegetable
Dish is squeezed the juice, filter residue, in step S5, takes the vegetable juice and ground rice and Chinese yam mucus for accounting for ground rice and Chinese yam mucus gross mass 8~12%
It is well mixed.
5. method for producing rice noodles as claimed in claim 4, it is characterised in that the vegetables include：Tomato, spinach or Hu trailing plants
Foretell.
6. method for producing rice noodles as claimed in claim 1, it is characterised in that also include between the step S3 and S5：Take lotus
Leaf is soaked, and filters out in the impurity in lotus leaf water, step S5, take account for the lotus leaf water of ground rice and Chinese yam mucus gross mass 6~8% with
Ground rice and Chinese yam mucus are well mixed.
7. such as method for producing rice noodles according to any one of claims 1 to 6, it is characterised in that between the step S6 and S7
Also include：Freshly extruded rice noodles are cooled using air cooling way.
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| CN201710377900.1A CN107259313A (en) | 2017-05-25 | 2017-05-25 | Method for producing rice noodles |
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| CN201710377900.1A CN107259313A (en) | 2017-05-25 | 2017-05-25 | Method for producing rice noodles |
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| CN201710377900.1A Pending CN107259313A (en) | 2017-05-25 | 2017-05-25 | Method for producing rice noodles |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112106925A (en) * | 2020-09-28 | 2020-12-22 | 蒲水花 | Processing technology of fresh-keeping wet rice noodles |
| CN113960269A (en) * | 2021-10-19 | 2022-01-21 | 云南星桥食品有限公司 | Rice noodle harmful substance detection device, system and method |
| CN114304492A (en) * | 2021-12-30 | 2022-04-12 | 无锡赞匠生物科技有限公司 | Highland barley noodles and preparation method thereof |
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| CN102232516A (en) * | 2010-04-24 | 2011-11-09 | 欧解志 | Method for making nutrient pliable rice noodle |
| CN103284100B (en) * | 2013-06-20 | 2015-02-04 | 攀枝花学院 | Rice noodle containing Chinese yam, and preparation method thereof |
| CN105053813A (en) * | 2015-08-24 | 2015-11-18 | 江苏云翔食品技术有限公司 | Green, harmless and tasty and refreshing rice noodle long in shelf life and preparation method thereof |
| CN106036398A (en) * | 2016-06-12 | 2016-10-26 | 重庆中笃食品股份有限公司 | Food-therapy rice noodles and production method thereof |
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2017
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232516A (en) * | 2010-04-24 | 2011-11-09 | 欧解志 | Method for making nutrient pliable rice noodle |
| CN103284100B (en) * | 2013-06-20 | 2015-02-04 | 攀枝花学院 | Rice noodle containing Chinese yam, and preparation method thereof |
| CN105053813A (en) * | 2015-08-24 | 2015-11-18 | 江苏云翔食品技术有限公司 | Green, harmless and tasty and refreshing rice noodle long in shelf life and preparation method thereof |
| CN106036398A (en) * | 2016-06-12 | 2016-10-26 | 重庆中笃食品股份有限公司 | Food-therapy rice noodles and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112106925A (en) * | 2020-09-28 | 2020-12-22 | 蒲水花 | Processing technology of fresh-keeping wet rice noodles |
| CN113960269A (en) * | 2021-10-19 | 2022-01-21 | 云南星桥食品有限公司 | Rice noodle harmful substance detection device, system and method |
| CN114304492A (en) * | 2021-12-30 | 2022-04-12 | 无锡赞匠生物科技有限公司 | Highland barley noodles and preparation method thereof |
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Application publication date: 20171020 |