CN107874102A - A kind of new processing method of vermicelli - Google Patents
A kind of new processing method of vermicelli Download PDFInfo
- Publication number
- CN107874102A CN107874102A CN201711060797.4A CN201711060797A CN107874102A CN 107874102 A CN107874102 A CN 107874102A CN 201711060797 A CN201711060797 A CN 201711060797A CN 107874102 A CN107874102 A CN 107874102A
- Authority
- CN
- China
- Prior art keywords
- vermicelli
- water
- soy meal
- processing method
- face
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 235000012054 meals Nutrition 0.000 claims abstract description 41
- 235000012149 noodles Nutrition 0.000 claims abstract description 33
- 238000001035 drying Methods 0.000 claims abstract description 22
- 230000032683 aging Effects 0.000 claims abstract description 18
- 229920002907 Guar gum Polymers 0.000 claims abstract description 8
- 229960002154 guar gum Drugs 0.000 claims abstract description 8
- 235000010417 guar gum Nutrition 0.000 claims abstract description 8
- 239000000665 guar gum Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 44
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 10
- 241001330002 Bambuseae Species 0.000 claims description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 10
- 239000003513 alkali Substances 0.000 claims description 10
- 239000011425 bamboo Substances 0.000 claims description 10
- 235000005911 diet Nutrition 0.000 claims description 10
- 230000000378 dietary effect Effects 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 5
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003801 milling Methods 0.000 claims description 4
- 238000010422 painting Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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 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
- 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 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/11—Filled, stuffed or multilayered pasta
-
- 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
Abstract
The present invention relates to food processing technology field, the new processing method of specially a kind of vermicelli, including pre- paste soy meal and face, twice cooked dough, tabletting, once cut, dry, the step such as secondary slitting.The present invention is compared with the method for traditional fabrication vermicelli, it with the addition of pre- paste soy meal, post cure dough, the steps such as low temperature drying, the profit water of strict control gelatinization and time simultaneously, aging machine rotating speed is precisely controlled during cooked dough, curing temperature and time, and add the temperature of water with strict control during face, also it has been especially added with guar gum, and also lard is coated on noodles before low temperature drying, therefore it is inadequate to efficiently solve the cooked rear toughness of conventional vermicelli by the present invention, not resistant to cook, the problems such as not tasty and refreshing and taste is boring, more high-quality vermicelli are provided for market.
Description
Technical field
The present invention relates to food processing technology field, the new processing method of specially a kind of vermicelli.
Background technology
Vermicelli are because of in good taste, instant, price is low, is easy to store, and are always one of the main wheaten food that people like, but
Be due to be limited to by conventional fabrication method, vermicelli usual flexible deficiency, boil the time it is a little longer be easy for cataclasm, cause
Mouthfeel is not well and the shortcomings of taste is boring when eating face, it is therefore necessary to invents a kind of method of brand-new making vermicelli to solve
Above mentioned problem.
The content of the invention
For above-mentioned problem, a kind of new processing method of vermicelli of the present invention, including pre- paste soy meal and face,
Cooked dough, once tabletting, the step such as slitting, drying, secondary slitting twice.The present invention and the method phase of traditional fabrication vermicelli
Than, with the addition of pre- paste soy meal, post cure dough, the step such as low temperature drying, while the profit water of strict control gelatinization and when
Between, aging machine rotating speed, curing temperature and time are precisely controlled during cooked dough, and add water with strict control during face
Temperature, guar gum is also especially added with, and also lard has been coated on noodles before low temperature drying, therefore the present invention efficiently solves
After conventional vermicelli are cooked toughness not enough, not resistant to cook, the problems such as not tasty and refreshing and taste is boring.
In order to achieve the above object, present invention employs following technical scheme：
The new processing method of a kind of vermicelli, it is characterised in that comprise the following steps：
Step（1）：Soy meal is put into steaming and mixed and leads to steam in machine while stirring, soy meal is fully gelatinized；
Step（2）：Refined salt, dietary alkali face are melted with warm water in advance, add water, flour, the soy meal progress of gelatinization and face,
Refined salt, dietary alkali face, water, flour, the ratio of gelatinization soy meal are 1:2:50:100:30；
Step（3）：The dough become reconciled is put into progress first time curing in aging machine, during curing for the first time, aging machine main shaft
Rotating speed control at 7~9 turns per minute, curing temperature is at 24 DEG C~26 DEG C, 18~20 minutes time；
Step（4）：Dough after first time is cured stands 12~16 minutes after taking out, and then carries out second of curing again, the
During post cure, the control of the rotating speed of aging machine main shaft is at 5 turns per minute, and curing temperature is at 22 DEG C, 10 minutes time；
Step（5）：The dough cured is sent into oodle maker and carries out compound tabletting；
Step（6）：Dumpling piece is cut with face knife, the length of every wet noodles is 1.2 meters；
Step（7）：Wet noodles are hung on bamboo pole frame, then bamboo pole frame is moved on in the drying chamber that temperature is 35~38 DEG C, dried
Dry 8~11 hours, when the moisture of noodles is down to 10%, first on noodles surface, painting last layer lard carries out low temperature drying 6~8 again
Hour；
Step（8）：Dried noodles are cut into long 220 millimeters or 250 millimeters vermicelli with noodle cutter.
Further, then the preparation method of the soy meal is floated for the impurity in soybean, mouldy grain are chosen with clear water
Wash 2~3 times, eliminate silt, drain away the water after with steel grind be milled, cross 70 mesh sieves, be made soy meal.
Further, the profit water of the gelatinization and the ratio of soy meal are 1:2, gelatinization time is 10 minutes.
Further, the step（2）When adding water, spring, summer and autumn add normal-temperature water, and winter adds 26~28 DEG C of temperature
Water.
Further, the guar gum of addition 0.5% is also needed during described and face.
Further, the groove width of the face knife is 4mm.
Further, the low temperature refers to that it is 22 DEG C to dry indoor temperature.
Beneficial effects of the present invention are as follows：
A kind of new processing method of vermicelli of the present invention, including paste soy meal and face, twice cooked dough, tabletting in advance, once cut
The steps such as bar, drying, secondary slitting.The present invention with the addition of pre- paste soy meal, secondary ripe compared with the method for traditional fabrication vermicelli
Change the steps such as dough, low temperature drying, while the profit water of strict control gelatinization and time, be precisely controlled during cooked dough
Aging machine rotating speed, curing temperature and time, and with the temperature of strict control plus water during face, be also especially added with guar gum, and
And also lard is coated on noodles before low temperature drying, therefore the vermicelli made according to technical solution of the present invention, cook what is come
Face toughness is more preferable, and the time boiled relatively long also will not be cataclasm, while taste giving off a strong fragrance, more smooth tasty, therefore young people eats
When the time that can boil it is shorter, the time that the age of a draught animal bad old man can boil when eating more long, preferably meets
The demand of each age level, efficiently solve conventional vermicelli it is cooked after toughness not enough, resistant to cook, not tasty and refreshing and taste be not boring
The problems such as, therefore had broad application prospects in vermicelli manufacture technology field, it is adapted to industrialization extensive development to utilize.
Embodiment
A kind of new processing method with reference to embodiment to vermicelli, is described further.
Embodiment 1
A kind of new processing method of vermicelli, comprises the following steps：
Step（1）：Soy meal is put into steaming and mixed and leads to steam in machine while stirring, soy meal is fully gelatinized；The soy meal
Then preparation method is rinsed 2 times with clear water for the impurity in soybean, mouldy grain are chosen, eliminate silt, drain away the water after use steel
Mill milling, crosses 70 mesh sieves, and soy meal is made；The profit water of the gelatinization and the ratio of soy meal are 1:2, gelatinization time is 10 points
Clock；
Step（2）：Refined salt, dietary alkali face are melted with warm water in advance, add water, flour, the soy meal progress of gelatinization and face,
Refined salt, dietary alkali face, water, flour, the ratio of gelatinization soy meal are 1:2:50:100:30；When adding water, spring, summer and autumn
Add normal-temperature water, winter adds 26 DEG C of warm water；The guar gum of addition 0.5% is also needed during described and face；
Step（3）：The dough become reconciled is put into progress first time curing in aging machine, during curing for the first time, aging machine main shaft
Rotating speed control at 7 turns per minute, curing temperature is at 24 DEG C, 18 minutes time；
Step（4）：Dough after first time is cured stands 12 minutes after taking out, and then carries out second of curing again, second
During curing, the control of the rotating speed of aging machine main shaft is at 5 turns per minute, and curing temperature is at 22 DEG C, 10 minutes time；
Step（5）：The dough cured is sent into oodle maker and carries out compound tabletting；
Step（6）：Dumpling piece is cut with face knife, the length of every wet noodles is 1.2 meters；The groove width of the face knife is 4mm；
Step（7）：Wet noodles are hung on bamboo pole frame, then bamboo pole frame moved on in the drying chamber that temperature is 35 DEG C, drying 8
Hour, when the moisture of noodles is down to 10% first noodles surface apply last layer lard carry out again low temperature drying 6 it is small when；It is described low
Temperature refers to that it is 22 DEG C to dry indoor temperature；
Step（8）：Dried noodles are cut into long 220 millimeters vermicelli with noodle cutter.
Embodiment 2
A kind of new processing method of vermicelli, comprises the following steps：
Step（1）：Soy meal is put into steaming and mixed and leads to steam in machine while stirring, soy meal is fully gelatinized；The soy meal
Then preparation method is rinsed 3 times with clear water for the impurity in soybean, mouldy grain are chosen, eliminate silt, drain away the water after use steel
Mill milling, crosses 70 mesh sieves, and soy meal is made；The profit water of the gelatinization and the ratio of soy meal are 1:2, gelatinization time is 10 points
Clock；
Step（2）：Refined salt, dietary alkali face are melted with warm water in advance, add water, flour, the soy meal progress of gelatinization and face,
Refined salt, dietary alkali face, water, flour, the ratio of gelatinization soy meal are 1:2:50:100:30；When adding water, spring, summer and autumn
Add normal-temperature water, winter adds 28 DEG C of warm water；The guar gum of addition 0.5% is also needed during described and face；
Step（3）：The dough become reconciled is put into progress first time curing in aging machine, during curing for the first time, aging machine main shaft
Rotating speed control at 9 turns per minute, curing temperature is at 26 DEG C, 20 minutes time；
Step（4）：Dough after first time is cured stands 16 minutes after taking out, and then carries out second of curing again, second
During curing, the control of the rotating speed of aging machine main shaft is at 5 turns per minute, and curing temperature is at 22 DEG C, 10 minutes time；
Step（5）：The dough cured is sent into oodle maker and carries out compound tabletting；
Step（6）：Dumpling piece is cut with face knife, the length of every wet noodles is 1.2 meters；The groove width of the face knife is 4mm；
Step（7）：Wet noodles are hung on bamboo pole frame, then bamboo pole frame moved on in the drying chamber that temperature is 38 DEG C, drying 11
Hour, when the moisture of noodles is down to 10% first noodles surface apply last layer lard carry out again low temperature drying 8 it is small when；It is described low
Temperature refers to that it is 22 DEG C to dry indoor temperature；
Step（8）：Dried noodles are cut into long 250 millimeters vermicelli with noodle cutter.
Embodiment 3
A kind of new processing method of vermicelli, comprises the following steps：
Step（1）：Soy meal is put into steaming and mixed and leads to steam in machine while stirring, soy meal is fully gelatinized；The soy meal
Then preparation method is rinsed 2 times with clear water for the impurity in soybean, mouldy grain are chosen, eliminate silt, drain away the water after use steel
Mill milling, crosses 70 mesh sieves, and soy meal is made；The profit water of the gelatinization and the ratio of soy meal are 1:2, gelatinization time is 10 points
Clock；
Step（2）：Refined salt, dietary alkali face are melted with warm water in advance, add water, flour, the soy meal progress of gelatinization and face,
Refined salt, dietary alkali face, water, flour, the ratio of gelatinization soy meal are 1:2:50:100:30；When adding water, spring, summer and autumn
Add normal-temperature water, winter adds 27 DEG C of warm water；The guar gum of addition 0.5% is also needed during described and face；
Step（3）：The dough become reconciled is put into progress first time curing in aging machine, during curing for the first time, aging machine main shaft
Rotating speed control at 8 turns per minute, curing temperature is at 25 DEG C, 19 minutes time；
Step（4）：Dough after first time is cured stands 15 minutes after taking out, and then carries out second of curing again, second
During curing, the control of the rotating speed of aging machine main shaft is at 5 turns per minute, and curing temperature is at 22 DEG C, 10 minutes time；
Step（5）：The dough cured is sent into oodle maker and carries out compound tabletting；
Step（6）：Dumpling piece is cut with face knife, the length of every wet noodles is 1.2 meters；The groove width of the face knife is 4mm；
Step（7）：Wet noodles are hung on bamboo pole frame, then bamboo pole frame moved on in the drying chamber that temperature is 36 DEG C, drying 10
Hour, when the moisture of noodles is down to 10% first noodles surface apply last layer lard carry out again low temperature drying 7 it is small when；It is described low
Temperature refers to that it is 22 DEG C to dry indoor temperature；
Step（8）：Dried noodles are cut into long 250 millimeters vermicelli with noodle cutter.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other changes made without departing from the Spirit Essence of the present invention with principle, modification, replacement, combine, simplification, be accordingly to be regarded as
The substitute mode of effect, is included within protection scope of the present invention.
Claims (7)
1. the new processing method of a kind of vermicelli, it is characterised in that comprise the following steps：
Step（1）：Soy meal is put into steaming and mixed and leads to steam in machine while stirring, soy meal is fully gelatinized；
Step（2）：Refined salt, dietary alkali face are melted with warm water in advance, add water, flour, the soy meal progress of gelatinization and face,
Refined salt, dietary alkali face, water, flour, the ratio of gelatinization soy meal are 1:2:50:100:30；
Step（3）：The dough become reconciled is put into progress first time curing in aging machine, during curing for the first time, aging machine main shaft
Rotating speed control at 7~9 turns per minute, curing temperature is at 24 DEG C~26 DEG C, 18~20 minutes time；
Step（4）：Dough after first time is cured stands 12~16 minutes after taking out, and then carries out second of curing again, the
During post cure, the control of the rotating speed of aging machine main shaft is at 5 turns per minute, and curing temperature is at 22 DEG C, 10 minutes time；
Step（5）：The dough cured is sent into oodle maker and carries out compound tabletting；
Step（6）：Dumpling piece is cut with face knife, the length of every wet noodles is 1.2 meters；
Step（7）：Wet noodles are hung on bamboo pole frame, then bamboo pole frame is moved on in the drying chamber that temperature is 35~38 DEG C, dried
Dry 8~11 hours, when the moisture of noodles is down to 10%, first on noodles surface, painting last layer lard carries out low temperature drying 6~8 again
Hour；
Step（8）：Dried noodles are cut into long 220 millimeters or 250 millimeters vermicelli with noodle cutter.
A kind of 2. new processing method of vermicelli according to claim 1, it is characterised in that the preparation side of the soy meal
Then method is rinsed 2~3 times with clear water for the impurity in soybean, mouldy grain are chosen, eliminate silt, drain away the water after ground with steel
Milling, 70 mesh sieves are crossed, soy meal is made.
A kind of 3. new processing method of vermicelli according to claim 1, it is characterised in that：The profit water of the gelatinization with
The ratio of soy meal is 1:2, gelatinization time is 10 minutes.
A kind of 4. new processing method of vermicelli according to claim 1, it is characterised in that：The step（2）When adding water,
Spring, summer and autumn add normal-temperature water, and winter adds 26~28 DEG C of warm water.
A kind of 5. new processing method of vermicelli according to claim 1, it is characterised in that：Also needed during described and face
Add 0.5% guar gum.
A kind of 6. new processing method of vermicelli according to claim 1, it is characterised in that：The groove width of the face knife is
4mm。
A kind of 7. new processing method of vermicelli according to claim 1, it is characterised in that：The low temperature refers to drying chamber
Interior temperature is 22 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711060797.4A CN107874102A (en) | 2017-11-02 | 2017-11-02 | A kind of new processing method of vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711060797.4A CN107874102A (en) | 2017-11-02 | 2017-11-02 | A kind of new processing method of vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107874102A true CN107874102A (en) | 2018-04-06 |
Family
ID=61783556
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711060797.4A Withdrawn CN107874102A (en) | 2017-11-02 | 2017-11-02 | A kind of new processing method of vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107874102A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114651940A (en) * | 2022-04-20 | 2022-06-24 | 河南工业大学 | Preparation process of premixed flour of frozen and cooked coarse cereal noodles |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509775A (en) * | 2013-09-26 | 2015-04-15 | 哈尔滨鑫红菊食品科技有限公司 | Processing method of corn vermicelli |
| CN105077002A (en) * | 2015-07-15 | 2015-11-25 | 界首市祥云面粉有限公司 | Making method of fine dried noodles for hot dry noodles |
| CN105433086A (en) * | 2014-09-24 | 2016-03-30 | 哈尔滨鑫红菊食品科技有限公司 | Method for processing nutritional fine dried noodles with addition of trace wheat gluten and guar gum improvers |
| CN105475706A (en) * | 2014-09-17 | 2016-04-13 | 哈尔滨鑫红菊食品科技有限公司 | Method for processing fine dried noodles by using pre-gelatinization and by using high-crude protein content buckwheat as main raw material |
| CN107259351A (en) * | 2017-08-15 | 2017-10-20 | 安徽优乐亿乳业有限公司 | A kind of soya bean vermicelli |
-
2017
- 2017-11-02 CN CN201711060797.4A patent/CN107874102A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509775A (en) * | 2013-09-26 | 2015-04-15 | 哈尔滨鑫红菊食品科技有限公司 | Processing method of corn vermicelli |
| CN105475706A (en) * | 2014-09-17 | 2016-04-13 | 哈尔滨鑫红菊食品科技有限公司 | Method for processing fine dried noodles by using pre-gelatinization and by using high-crude protein content buckwheat as main raw material |
| CN105433086A (en) * | 2014-09-24 | 2016-03-30 | 哈尔滨鑫红菊食品科技有限公司 | Method for processing nutritional fine dried noodles with addition of trace wheat gluten and guar gum improvers |
| CN105077002A (en) * | 2015-07-15 | 2015-11-25 | 界首市祥云面粉有限公司 | Making method of fine dried noodles for hot dry noodles |
| CN107259351A (en) * | 2017-08-15 | 2017-10-20 | 安徽优乐亿乳业有限公司 | A kind of soya bean vermicelli |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114651940A (en) * | 2022-04-20 | 2022-06-24 | 河南工业大学 | Preparation process of premixed flour of frozen and cooked coarse cereal noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101786029A (en) | Production method of wheat flour | |
| CN105249218A (en) | Nutritional, tough and chewy instant noodle cake and making method thereof | |
| CN103250855A (en) | Sugar-free plum preserved fruit and preparation method thereof | |
| CN103719723A (en) | Preparation process of kudzuvine root noodles | |
| CN109259064A (en) | It is a kind of can fast rehydrating river snails rice noodle dry rice flour preparation process | |
| CN104431756A (en) | Corn fine dried noodle and making process thereof | |
| CN104305001A (en) | Honey-pumpkin rice crust and making method thereof | |
| CN103262933A (en) | Highly flavored type Nanfeng tangerine orange sesame pudding and production technique | |
| CN102697067B (en) | Air dried meat and production method thereof | |
| KR100869406B1 (en) | The manufacturing method of the rice cake covered with bean flour and the manufacturies thereby | |
| CN104041783A (en) | Pickled peppers and preparing method thereof | |
| CN104509775A (en) | Processing method of corn vermicelli | |
| CN103355684A (en) | Manufacturing method of seasoned duck | |
| CN107874102A (en) | A kind of new processing method of vermicelli | |
| CN103609973A (en) | Chinese yam and henry steudnera tuber nutritional noodles and production method thereof | |
| CN103404567A (en) | Platycodon grandiflorus and shrimp shell biscuit and method for making same | |
| CN108576570A (en) | A kind of bar denier wood processing technology | |
| CN107568584A (en) | Southern steamed bun frozen fermented dough and preparation method thereof | |
| CN105519720A (en) | Grapefruit tea and preparation method thereof | |
| CN103330133B (en) | Anthocyanin noodles and preparation method thereof | |
| KR101494332B1 (en) | Manufacturing Method for Chilli BOOGAK | |
| CN101543252A (en) | Astragalus chewing gum and its preparation process | |
| CN107853583A (en) | A kind of nutrition red rice rice skin | |
| CN104431676A (en) | Health jelly and preparation method thereof | |
| KR20140140314A (en) | method of making Korean Jinseng |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180406 |
|
| WW01 | Invention patent application withdrawn after publication |