CN108283265A - A kind of cactus vermicelli and preparation method thereof - Google Patents
A kind of cactus vermicelli and preparation method thereof Download PDFInfo
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- CN108283265A CN108283265A CN201810066628.XA CN201810066628A CN108283265A CN 108283265 A CN108283265 A CN 108283265A CN 201810066628 A CN201810066628 A CN 201810066628A CN 108283265 A CN108283265 A CN 108283265A
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- 241000219357 Cactaceae Species 0.000 title claims abstract description 112
- 238000002360 preparation method Methods 0.000 title description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 239000002778 food additive Substances 0.000 claims abstract description 19
- 235000013373 food additive Nutrition 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 101100279436 Caenorhabditis elegans egg-2 gene Proteins 0.000 claims abstract description 3
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000006394 Sorghum bicolor Species 0.000 claims description 5
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 5
- 238000003490 calendering Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical group [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 101100279440 Caenorhabditis elegans egg-4 gene Proteins 0.000 claims description 3
- 101100279441 Caenorhabditis elegans egg-5 gene Proteins 0.000 claims description 3
- 101100279442 Caenorhabditis elegans egg-6 gene Proteins 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000012149 noodles Nutrition 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 208000007502 anemia Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000001185 bone marrow Anatomy 0.000 abstract description 2
- 230000019522 cellular metabolic process Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007027 Calculus urinary Diseases 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 241000409198 Packera aurea Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 208000009911 Urinary Calculi Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000003813 thin hair Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000002936 tranquilizing effect 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a kind of cactus vermicelli, including raw material weight percentage is：Flour 60~62%, cactus 28~32%, egg 2~6%, salt 1~3%, food additives 2~3%.It is had the beneficial effect that by what the technological means present invention obtained, the cactus vermicelli are from cactus characteristic, rationally addition raw material, preferably maintain cactus nutrient element, ensure that cactus repeats to merge with flour, increases cactus vermicelli nutritive value, it is in good taste, taste is fresh, and having improves anaemia, strengthen immunity, balanced nutrients absorption, promotion bone marrow growth, promotion cell metabolism and other effects.The production method of the cactus vermicelli is effectively treated cactus, gives full play to cactus nutrient value, preferably saves cost of manufacture, improves and make working efficiency, improve cactus noodle quality quality.
Description
Technical field
The present invention relates to cactus vermicelli manufacture technology fields, and in particular to a kind of cactus vermicelli and preparation method thereof.
Background technology
Vermicelli are if that a kind of thin hair, pure white light are tough, and it is resistance to deposit, the manual wheaten food of resistant to cook, have a circle and thin, also there is width
And it is flat, principal item has common liner, varied fine dried noodles, handcraft dried noodle etc.；There are egg noodle, tomato by the kind point of auxiliary material
Vermicelli, spinach vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli etc..Currently, vermicelli have formed staple food type, flavor type, battalion
Support the pattern of the joint developments such as type, health.Vermicelli are always people because in good taste, convenient, price is low, is easy to store
One of favorite main wheaten food.Cactus, alias celestial being palm, kwan-yin palm, imperial tongue, are cactus material, Chinese cactus has more than 600
Kind.The vitality of cactus is very indomitable, its indomitable personality is very astonishing, its well developed root system, is called landing life
Root, in the desert of barren land, in the barren soil of drought and water shortage, it can loftily survive, and procreation is not stopped.Qing Dynasty's Zhao Xuemin
's（A Supplement to the Compendium of Materia Medica）It records, cactus taste is cold in nature, the function promoting flow of qi and blood circulation, solution thermal detoxification, swelling and pain relieving, invigorating the spleen to arrest diarrhea,
A variety of diseases, beauty, heart, constipation, stomach trouble, gall stone, urinary calculus are treated in tranquilizing the mind diuresis, oral administration external application；Hypertension, three
High crowd.Cactus containing amino acid, citric acid, malic acid and is free of grass containing trace elements such as potassium, calcium, copper, iron, manganese
Acid, to be conducive to the absorption of human body.Since cactus has many advantages, such as above-mentioned, the making using cactus as fine dried noodle raw material
Vermicelli are gradually promoted, and cactus vermicelli type is more at present, and most of is addition plurality of raw materials, and then makes a variety of battalion of acquisition
Element is supported, but is not bound with cactus characteristic so that cactus cannot fully be merged with raw material, cause its taste sweetness and bitterness, battalion
Foster element is not not fully exerted.Also, making step is also relatively cumbersome, does not grasp cactus feature, handles celestial being
It slaps not in place so that cactus nutrient value is lost in, and manufactured vermicelli storage is apt to deteriorate, cooks, influence broken to be also easy to rub
The qualities of cactus vermicelli.
Invention content
In order to solve the above technical problems, the present invention provides a kind of preferably holding cactus nutrient element, full of nutrition, taste
It is delicious, ensure the cactus vermicelli and preparation method thereof of cactus noodle quality quality.
A kind of cactus vermicelli, including raw material weight percentage is：Flour 60~62%, cactus 28~32%, egg 2~
6%, salt 1~3%, food additives 2~3%.
Further, cactus vermicelli, including raw material weight percentage is：Flour 60%, cactus 32%, egg 5%, food
Salt 1%, food additives 2%.
Further, cactus vermicelli, including raw material weight percentage is：Flour 61%, cactus 30%, egg 4%, food
Salt 2%, food additives 3%.
Further, cactus vermicelli, including raw material weight percentage is：Flour 62%, cactus 28%, egg 6%, food
Salt 2%, food additives 2%.
A kind of production method of cactus vermicelli, includes the following steps：
（1）Select cactus：2 years or more cardoncilloes of selection；
（2）Tap cactus：In fine day or cloudy day picking, rainy day cannot be selected to pick；
（3）Cactus deburring：The brush deburring made of sorghum；
（4）Cactus is polished：It is dried after the cactus of deburring is cleaned up, is then placed in sander and carries out defibrination；
（5）Fermentation：By step（4）Be fabricated to drop cactus be placed on temperature be 5~20 DEG C under the conditions of ferment, fermentation time 3
~5 hours；
（6）Knead dough：Take flour, cactus, egg, salt, the food additives of above-mentioned weight percent add water stir evenly into
Row knead dough；
（7）Curing：Dough is cured using disc type aging machine, the curing time is 10~15 minutes；
（8）Tabletting：Tabletting is carried out using compound calendering mode；
（9）Slitting：The face of tabletting is cut；
（10）It is dry：Drying temperature is 52~55 DEG C, and distance is 26~28 meters, 3~35 hours time；
（11）Packaging：Dried vermicelli are packed.
Further, the flour of the production method of the cactus vermicelli is wheat flour, and food additives are sodium carbonate.
It is had the beneficial effect that by what the technological means present invention obtained, which closes from cactus characteristic
Reason addition raw material, preferably maintains cactus nutrient element, it is ensured that cactus repeats to merge with flour, increases cactus extension
Flour nutrition is worth, and in good taste, taste is fresh, and having improves anaemia, strengthen immunity, balanced nutrients absorption, promote bone marrow growth, promote
Into cell metabolism and other effects.The production method of the cactus vermicelli is effectively treated cactus, gives full play to cactus battalion
Value is supported, cost of manufacture is preferably saved, improves and makes working efficiency, improve cactus noodle quality quality.
Specific implementation mode
The present inventor plants by cactus for many years, and research and development make cactus product, especially in conjunction with Guizhou Province
The Xishui County towns Long Xing Binjiang village cactus advantage is developed, and preferable achievement is achieved.The Guizhou Province Xishui County towns Long Xing Binjiang
Village cactus is 300 to 1000 meters of low altitude area, and long-term temperature on average is the growth of optimum cactus between 18 to 25 degrees Celsius
Area.The cactus of plantation is also with a long history, and the cactus nutrient value of plantation come is abundant, delicious flavour.Below in conjunction with
The present invention will be described for example.
Embodiment 1
A kind of cactus vermicelli, including raw material weight percentage is：Flour 60%, cactus 32%, egg 5%, salt 1%, food
Additive 2%.
The production method of the cactus vermicelli, includes the following steps：（1）Select cactus：Selection 2 years more than eat celestial being
The palm；（2）Tap cactus：In fine day or cloudy day picking, rainy day cannot be selected to pick；（3）Cactus deburring：It is made of sorghum
Brush deburring；（4）Cactus is polished：It is dried after the cactus of deburring is cleaned up, is then placed in sander and carries out defibrination；
（5）Fermentation：By step（4）The cactus for being fabricated to drop is placed under the conditions of temperature is 5~20 DEG C and ferments, and fermentation time is 3~5 small
When；（6）Knead dough：Take flour, cactus, egg, salt, the food additives of above-mentioned weight percent that water is added to stir evenly progress
Knead dough；（7）Curing：Dough is cured using disc type aging machine, the curing time is 10~15 minutes；（8）Tabletting：Using
Compound calendering mode carries out tabletting；（9）Slitting：The face of tabletting is cut；（10）It is dry：Drying temperature is 52~55 DEG C,
Distance is 26~28 meters, 3~35 hours time；（11）Packaging：Dried vermicelli are packed.
Embodiment 2
A kind of cactus vermicelli, including raw material weight percentage is：Flour 61%, cactus 30%, egg 4%, salt 2%, food
Additive 3%.
The production method of the cactus vermicelli, includes the following steps：（1）Select cactus：Selection 2 years more than eat celestial being
The palm；（2）Tap cactus：In fine day or cloudy day picking, rainy day cannot be selected to pick；（3）Cactus deburring：It is made of sorghum
Brush deburring；（4）Cactus is polished：It is dried after the cactus of deburring is cleaned up, is then placed in sander and carries out defibrination；
（5）Fermentation：By step（4）The cactus for being fabricated to drop is placed under the conditions of temperature is 5~20 DEG C and ferments, and fermentation time is 3~5 small
When；（6）Knead dough：Take flour, cactus, egg, salt, the food additives of above-mentioned weight percent that water is added to stir evenly progress
Knead dough；（7）Curing：Dough is cured using disc type aging machine, the curing time is 10~15 minutes；（8）Tabletting：Using
Compound calendering mode carries out tabletting；（9）Slitting：The face of tabletting is cut；（10）It is dry：Drying temperature is 52~55 DEG C,
Distance is 26~28 meters, 3~35 hours time；（11）Packaging：Dried vermicelli are packed.
Embodiment 3
A kind of cactus vermicelli, including raw material weight percentage is：The cactus vermicelli, including raw material weight percentage is：Face
Powder 62%, cactus 28%, egg 6%, salt 2%, food additives 2%..
The production method of the cactus vermicelli, includes the following steps：（1）Select cactus：Selection 2 years more than eat celestial being
The palm；（2）Tap cactus：In fine day or cloudy day picking, rainy day cannot be selected to pick；（3）Cactus deburring：It is made of sorghum
Brush deburring；（4）Cactus is polished：It is dried after the cactus of deburring is cleaned up, is then placed in sander and carries out defibrination；
（5）Fermentation：By step（4）The cactus for being fabricated to drop is placed under the conditions of temperature is 5~20 DEG C and ferments, and fermentation time is 3~5 small
When；（6）Knead dough：Take flour, cactus, egg, salt, the food additives of above-mentioned weight percent that water is added to stir evenly progress
Knead dough；（7）Curing：Dough is cured using disc type aging machine, the curing time is 10~15 minutes；（8）Tabletting：Using
Compound calendering mode carries out tabletting；（9）Slitting：The face of tabletting is cut；（10）It is dry：Drying temperature is 52~55 DEG C,
Distance is 26~28 meters, 3~35 hours time；（11）Packaging：Dried vermicelli are packed.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of cactus vermicelli, which is characterized in that be comprising raw material weight percentage：Flour 60~62%, cactus 28~
32%, egg 2~6%, salt 1~3%, food additives 2~3%.
2. cactus vermicelli according to claim 1, it is characterised in that：Including raw material weight percentage is：Flour 60%,
Cactus 32%, egg 5%, salt 1%, food additives 2%.
3. cactus vermicelli according to claim 1, it is characterised in that：Including raw material weight percentage is：Flour 61%,
Cactus 30%, egg 4%, salt 2%, food additives 3%.
4. cactus vermicelli according to claim 1, it is characterised in that：Including raw material weight percentage is：Flour 62%,
Cactus 28%, egg 6%, salt 2%, food additives 2%.
5. according to the production method of the cactus vermicelli described in claim 2 to 4, it is characterised in that：The method includes following
Step：
（1）Select cactus：2 years or more cardoncilloes of selection；
（2）Tap cactus：In fine day or cloudy day picking, rainy day cannot be selected to pick；
（3）Cactus deburring：The brush deburring made of sorghum；
（4）Cactus is polished：It is dried after the cactus of deburring is cleaned up, is then placed in sander and carries out defibrination；
（5）Fermentation：By step（4）Be fabricated to drop cactus be placed on temperature be 5~20 DEG C under the conditions of ferment, fermentation time 3
~5 hours；
（6）Knead dough：Take flour, cactus, egg, salt, the food additives of above-mentioned weight percent add water stir evenly into
Row knead dough；
（7）Curing：Dough is cured using disc type aging machine, the curing time is 10~15 minutes；
（8）Tabletting：Tabletting is carried out using compound calendering mode；
（9）Slitting：The face of tabletting is cut；
（10）It is dry：Drying temperature is 52~55 DEG C, and distance is 26~28 meters, 3~35 hours time；
（11）Packaging：Dried vermicelli are packed.
6. the production method of cactus vermicelli according to claim 5, it is characterised in that：The flour is wheat flour, institute
It is sodium carbonate to state food additives.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810066628.XA CN108283265A (en) | 2018-01-24 | 2018-01-24 | A kind of cactus vermicelli and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810066628.XA CN108283265A (en) | 2018-01-24 | 2018-01-24 | A kind of cactus vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108283265A true CN108283265A (en) | 2018-07-17 |
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| CN201810066628.XA Pending CN108283265A (en) | 2018-01-24 | 2018-01-24 | A kind of cactus vermicelli and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1362031A (en) * | 2002-01-11 | 2002-08-07 | 张文义 | Cactus noodles and the production process |
| CN101467689A (en) * | 2007-12-30 | 2009-07-01 | 陈奎生 | Organic functional food and preparation method thereof |
| CN105104995A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Cactus fine dried noodles and making method thereof |
-
2018
- 2018-01-24 CN CN201810066628.XA patent/CN108283265A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1362031A (en) * | 2002-01-11 | 2002-08-07 | 张文义 | Cactus noodles and the production process |
| CN101467689A (en) * | 2007-12-30 | 2009-07-01 | 陈奎生 | Organic functional food and preparation method thereof |
| CN105104995A (en) * | 2015-08-19 | 2015-12-02 | 安徽成祥面粉有限责任公司 | Cactus fine dried noodles and making method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 王继雄: "《新编科技知识全书》", 31 July 2006, 内蒙古人民出版社 * |
| 罗先群等: "野生仙人掌挂面的研制", 《现代商贸工业》 * |
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Application publication date: 20180717 |