CN108936208A - A kind of acid soup rice flour - Google Patents
A kind of acid soup rice flour Download PDFInfo
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- CN108936208A CN108936208A CN201810746068.2A CN201810746068A CN108936208A CN 108936208 A CN108936208 A CN 108936208A CN 201810746068 A CN201810746068 A CN 201810746068A CN 108936208 A CN108936208 A CN 108936208A
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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
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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
- 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
- A23L19/105—Sweet potatoes
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of sour soup rice flour, preparation method includes the following steps: (1) making sour soup: choosing the raw material of following parts by weight: 25-35 parts of tomato, poor capsicum 55-70 parts, 5-10 parts of starch from sweet potato, 5-10 parts of potato starch, 2-3 parts of rice wine, 1-2 parts of salt, 1-2 parts of sesame oil, 0.1-0.2 parts of soft white sugar, 0.1-0.2 parts of zymophyte, 30-50 parts of water；It after mixing the above components evenly, is placed under 25-35 degree celsius temperature and is sealed by fermentation 5-10 days, be fitted into sealed package in pouch after filtering, after sterilizing in 100-130 degrees Celsius of 5-15 seconds, be rapidly cooled to 30 degrees Celsius hereinafter, up to fermentation red acid soup；(2) rice flour is made；(3) pouch acid soup is packaged into sour soup rice flour product together with rice flour.The present invention provides a kind of stay in grade, excellent flavor, shelf life long sour soup by the improvement to sour soup preparation process, and the smooth chewy of the rice flour as sweet potato powder etc. made from, is equipped with sour soup, can get sapid acid soup rice flour.
Description
Technical field
The invention belongs to food processing field more particularly to a kind of sour soup rice flour, can be used for instant food production and consumption
In.
Background technique
Sour soup on existing market for making sour soup dish system mainly includes the sour soup of rice acid and red acid acid soup.Rice acid it is main
Ingredient is single white acid, and it is rice acid acid that the ingredients such as green onion, ginger, garlic, yellow bean sprout are added into rice acid when making rice acid acid soup
Soup.It is raw material by a kind of beauty with Guizhou province traditional characteristics made of spontaneous fermentation that red acid soup, which is using glutinous rice flour, capsicum,
Food, general manufacture craft are as follows: using glutinous rice flour as primary raw material, soya bean or sorghum can also be added, be added by a certain percentage
High fire cooking is carried out after water, until raw material it is soft it is rotten after be put into altar and ferment, be eventually adding poor capsicum and tomato.It is making
Need to be diluted with water after suitable tart flavour that add the ingredients such as green onion, ginger, garlic, yellow bean sprout be red acid acid soup when making red acid acid soup.
Red acid rushing color is scarlet, and the sour of mellowness and fermented product with cereal, mouthfeel acid is refreshing, full of nutrition, to people
Body has certain health-care effect.Contain a certain amount of tartaric acid, malic acid, lactic acid, acetic acid, citric acid and a small amount of fourth in sour soup
Diacid.Minerals are mainly calcium, phosphorus, iron, zinc etc., and wherein the content of calcium and phosphorus is higher, and sour soup calcium abundant, phosphorus, iron etc. are to guarantor
The acid-base balance for holding nerve, the excitability of muscle and maintenance human body plays an important role.
Existing acid soup is having the following deficiencies: the raw material for making sour soup and ingredient is according to actual needs from the market
It directly purchases, still, raw material quality and taste in the market is unstable, leads to the not phase of acid soup taste made of different time
Together, quality is unstable, and repeatability is poor.Meanwhile existing sour soup taste freshness itself is poor, needs to be added a large amount of chickens' extract
Etc. mentioning fresh dose, and the taste of sour soup itself is peppery without just, taste is not mellow enough, and fragrance is not strong enough, when making sour soup dish system,
Be difficult to preferably deploy with the major ingredient flesh of fish: needing to be added excessive sour soup could assign the major ingredient flesh of fish suitable flavor, but meeting
Cause saline taste and the tart flavour at soup bottom heavier, will lead to vegetables nigrescence after vegetables are added, it is difficult to prepare the preferably sour soup dish of taste
System.In addition, prepared by traditional sour soup, since beneficial bacterium proliferation and harmful bacteria inhibit to be difficult to control in fermentation process, so as to cause
That there are shelf life is short for the sour soup product prepared, quality is unstable, with the extension of lay-by time be also easy to occur everfermentation, point
Layer, rise bottle peculiar smell the problems such as, the serious commodity value for affecting product causes greatly to lose.Therefore the present invention by pair
The improvement of sour soup preparation process provides a kind of stay in grade, excellent flavor, shelf life long sour soup, and by it together with rice flour
Convenient rice flour noodles food is made, to meet the needs of Market Consumer.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of sour soup rice flour, can be used in instant food production and consumption,
With good flavor and higher sensory evaluation.
The present invention is achieved by the following technical programs.
The present invention provides a kind of sour soup rice flour, which is characterized in that preparation method includes the following steps:
(1) it makes sour soup: choosing the raw material of following parts by weight: 25-35 parts of tomato, poor capsicum 55-70 parts, starch from sweet potato
5-10 parts, 5-10 parts of potato starch, 2-3 parts of rice wine, 1-2 parts of salt, 1-2 parts of sesame oil, 0.1-0.2 parts of soft white sugar, fermentation
0.1-0.2 parts of bacterium, 30-50 parts of water；After mixing the above components evenly, it is placed under 25-35 degree celsius temperature and is sealed by fermentation 5-10
It, is fitted into sealed package in pouch after filtering, after sterilizing in 100-130 degrees Celsius of 5-15 seconds, is rapidly cooled to 30 degrees Celsius
Hereinafter, up to fermentation red acid soup；
(2) it makes rice flour: choosing the raw material of following parts by weight: 40-60 parts of sweet potato powder, 20-30 parts of glutinous rice flour, rice meal
10-20 parts, 5-15 parts of corn flour；Above-mentioned raw materials plus water are mixed into slurrying, is squeezed out with rice-flour noodles machine, rice flour is placed in 10-20 DEG C of temperature
It is dried under the conditions of degree 15-20 hours, water logging 10-15 minutes at room temperature, is then placed in steam box and steams 35-45 minutes, in steam box
Steam pressure 0.05-0.1MPa, 105-108 DEG C of temperature, 37-44 revs/min of flour steaming machine revolving speed guarantee that vermicelli are straightened and continuous, to
After vermicelli from rice starch temperature after steaming is down to 10-30 DEG C, vermicelli from rice starch is rubbed scattered into cutting, Jin Jian, sterilization machine vapour pressure with cutting scattering machine
Power 0.3-0.6MPa, 100-106 DEG C of temperature, sterilization 37-68 minutes, are cooled to room temperature, recheck, ultraviolet sterilization forms to obtain the final product；
(3) pouch acid soup is packaged into sour soup rice flour product together with rice flour.
Further, the zymophyte is by lactobacillus plantarum, bafillus natto, aspergillus oryzae according to 3-5:2-3:1-2
Ratio composition.
Further, the zymophyte be by lactobacillus plantarum, bafillus natto, aspergillus oryzae according to 4:3:2 ratio
Composition.
Further, in the zymophyte number of viable of each strain be respectively as follows: lactobacillus plantarum not less than 1 ×
108Cfu/mL, bafillus natto are not less than 1 × 107Cfu/mL, aspergillus oryzae are not less than 1 × 106cfu/mL。
Further, in the zymophyte single culture used from each strain commercially available single active bacteria formulation, or
Pass through routine culture, the microbial inoculum of the numerous preparation of expansion using any known bacterial strain for being accredited as corresponding strain through microbiology.
Compared with prior art, the beneficial effect that the present invention obtains includes:
(1) present invention is by the improvement to sour soup preparation process, and it is long to provide a kind of stay in grade, excellent flavor, shelf life
Sour soup.Also, it is found by comparative test, zymophyte group composition and division in a proportion single culture used in the present invention or other combinations can obtain
More good flavor and longer shelf life.
(2) the smooth chewy of the rice flour as made from sweet potato powder etc. is equipped with sour soup, can get sapid sour soup rice flour,
The needs that can satisfy the majority of consumers, fill a hole in the market.
Specific embodiment
Technical solution of the present invention is described further below by specific embodiment, but following specific embodiments do not have to
In the limitation present invention.It is all within spirit of that invention and principle, any modification, equivalent replacement, improvement and so on should all include
Within protection scope of the present invention.
Embodiment 1
A kind of acid soup rice flour, which is characterized in that preparation method includes the following steps:
(1) it makes sour soup: choosing the raw material of following parts by weight: 30 parts of tomato, 60 parts of poor capsicum, 7.5 parts of starch from sweet potato,
7.5 parts of potato starch, 2.5 parts of rice wine, 1.5 parts of salt, 1.5 parts of sesame oil, 0.15 part of soft white sugar, 0.15 part of zymophyte, water
40 parts；After mixing the above components evenly, it is placed under 30 degree celsius temperatures and is sealed by fermentation 7 days, be fitted into after filtering close in pouch
Package dress is rapidly cooled to 30 degrees Celsius hereinafter, up to fermentation red acid soup after 115 degrees Celsius of sterilizings in 10 seconds；
(2) it makes rice flour: choosing the raw material of following parts by weight: 50 parts of sweet potato powder, 25 parts of glutinous rice flour, 15 parts of rice meal, beautiful
10 parts of rice flour；Above-mentioned raw materials plus water are mixed into slurrying, is squeezed out with rice-flour noodles machine, rice flour is placed under the conditions of 10-20 DEG C of temperature and is dried
It 15-20 hours, water logging 10-15 minutes at room temperature, is then placed in steam box and steams 35-45 minutes, steam pressure 0.05- in steam box
0.1MPa, 105-108 DEG C of temperature, 37-44 revs/min of flour steaming machine revolving speed, guarantee that vermicelli are straightened and continuous, the vermicelli from rice starch temperature after steaming
After degree is down to 10-30 DEG C, vermicelli from rice starch is rubbed scattered into cutting, Jin Jian, sterilization machine steam pressure 0.3-0.6MPa, temperature with cutting scattering machine
100-106 DEG C of degree, sterilization 37-68 minutes, are cooled to room temperature, recheck, ultraviolet sterilization forms to obtain the final product；
(3) pouch acid soup is packaged into sour soup rice flour product together with rice flour.
The zymophyte is made of lactobacillus plantarum, bafillus natto, aspergillus oryzae according to the ratio of 4:3:2；It is described
The number of viable of each strain is respectively as follows: lactobacillus plantarum not less than 1 × 10 in zymophyte8Cfu/mL, bafillus natto be not small
In 1 × 107Cfu/mL, aspergillus oryzae are not less than 1 × 106cfu/mL.Single culture used is from each strain in the zymophyte
Commercially available single active bacteria formulation.
Embodiment 2
A kind of acid soup rice flour, in preparation method other than zymophyte used only includes lactobacillus plantarum, other steps
It is same as Example 1 with parameter.
Embodiment 3
A kind of acid soup rice flour, in preparation method other than zymophyte used only includes bafillus natto, other steps
Suddenly same as Example 1 with parameter.
Embodiment 4
A kind of acid soup rice flour, in preparation method other than zymophyte used only includes aspergillus oryzae, other steps and ginseng
Number is same as Example 1.
Embodiment 5
A kind of acid soup rice flour, in preparation method in addition to zymophyte used be by lactobacillus plantarum, bafillus natto by
Except the ratio composition of 4:3, other steps and parameter are same as Example 1.
Embodiment 6
A kind of acid soup rice flour, in addition to zymophyte used is by lactobacillus plantarum, aspergillus oryzae according to 4:2 in preparation method
Except ratio composition, other steps and parameter are same as Example 1.
Embodiment 7
A kind of acid soup rice flour, in addition to zymophyte used is by bafillus natto, aspergillus oryzae according to 3:2 in preparation method
Ratio composition except, other steps and parameter are same as Example 1.
Embodiment 8
The addition distilled water of fermentation red acid soup obtained by embodiment 1-7 is diluted to 15 times, measures total acid content therein,
Total acid content in the red acid soup of traditional handicraft preparation is compared with it as a control group.Wherein, prepared by traditional handicraft
The specific preparation method of red acid soup is as follows: by weight the ratio for being 1:40, taking glutinous rice flour and water, is cooked using high fire, until glutinous rice flour
After cooked, thin rice gruel is cooled to room temperature, is put into round and ferments 7-8 days, filtered, sour soup after must filtering；Then in terms of sour soup,
The red acid soup that the tomato of poor capsicum and mass fraction 2% that mass fraction is 8% prepares to get traditional handicraft is added.
The comparison of red acid soup total acid content obtained by 1 different fermentations bacterium of table
As shown in Table 1, red acid soup made from embodiment 1 still is able to reach the red acid soup of traditional handicraft preparation after diluting 15 times
Total acid content.Also, single culture to be significantly better than by total acid content in red acid soup obtained by three kinds of strain combination fermentations
Or two kinds of strain combinations fermentation red acid soup obtained, show that there may be the cooperations between strain when three kinds of strain combinations ferment
Symbiotic effectiveness.
Embodiment 9
The sealing pouch of red acid soup obtained by embodiment 1-7 is placed under room temperature after saving 12 months, opens bag sampling, add steaming
Distilled water carries out sensory evaluation marking after being diluted to 10 times.
Sensory evaluation preparation of samples: the sealing pouch of fermentation red acid soup obtained by embodiment 1-7 is placed under room temperature and is saved
After 12 months, bag sampling is opened, the red acid soup of sensory evaluation is obtained after adding distilled water to be diluted to 10 times；The red acid of traditional handicraft preparation
Soup uses the method such as embodiment 1 to prepare.
Sensory evaluation person's screening: it is random to recruit 50 people of sensory evaluation person, wherein 50 more than one full year of life 10 people；40-49 one full year of life 10
People；10 people of 30-39 one full year of life；10 people of 20-29 one full year of life；10 people of 10-19 one full year of life.It is screened through sensory evaluation ability, determines wherein 10 people
Personnel are judged as this sensory evaluation, and it is giveed training.
By evaluation and test red acid soup totally 8 kinds of samples after the red acid soup of traditional handicraft preparation, 10 times of soup of embodiment 1-7 red acid dilutions
Arbitrary number is 8 groups (3 repetitions of every group of setting), is carried out after allowing each panelist to taste 24 samples according to same standard
Marking, Analyses Methods for Sensory Evaluation Results is as shown in table 2 after counting.
Standards of grading: it is scarlet with color, have strong fermentation tart flavour, be visible by naked eyes impurity, mouthfeel reaches traditional handicraft
The red acid soup flavor standard of preparation is 10 points.Comparing result is as follows.
Red acid soup taste flavor is evaluated after table 2 is stored at room temperature 12 months
| Project | Taste flavor scoring |
| Embodiment 1 | 9.5 |
| Embodiment 2 | 5.5 |
| Embodiment 3 | 5.0 |
| Embodiment 4 | 4.5 |
| Embodiment 5 | 7.5 |
| Embodiment 6 | 7.0 |
| Embodiment 7 | 6.5 |
As the result in table 2 it is found that red acid soup made from embodiment 1 was saved by 12 months dilutes 10 times again with distilled water
Afterwards, edible flavor is still close with the red acid soup of traditional handicraft production, shows longer shelf life and good flavor mouth
Sense.Also, by the taste flavor scoring of red acid soup obtained by the fermentation of three kinds of strain combinations to be significantly better than single culture or its
He combines red acid soup made from strain fermentation, can generate when showing the fermentation of these three strain combinations close to tradition
The flavor substance generated when fermentation has the significant advantage to ferment better than single culture or two kinds of strain combinations.In addition, passing through control
Bacterium fermentation can preferably guarantee that product standard is unified, avoid the problem that unstable product quality when traditional zymotic.
Embodiment 10
By red acid soup made from embodiment 1 by finding after detection, the red acid soup has following physical and chemical index: with lactic acid
The total acid % of meter is 2.5-2.8, and pH value is lower than 0.4mg/kg less than 3.2, Pb content, and total arsenic content is lower than 0.4mg/kg, nitrous
Phosphate content must not detect；The red acid soup has following micro-biology experiment: total plate count is lower than 3000CFU/g, large intestine bar
Bacterium is lower than 30MPN/100g, and mould is lower than 40CFU/g, and pathogenic bacteria (salmonella, Shigella, staphylococcus aureus etc.) are no
It must detect.
Sample after red acid soup made from embodiment 1 is saved 12 months finds that the red acid soup is same after being detected
Sample has following physical and chemical index: the total acid % in terms of lactic acid is 2.5-2.8, and pH value is lower than 0.4mg/kg less than 3.2, Pb content,
Total arsenic content is lower than 0.4mg/kg, and content of nitrite must not detect；The red acid soup has following micro-biology experiment: bacterium colony
Sum is lower than 3000CFU/g, and Escherichia coli are lower than 30MPN/100g, and mould is lower than 40CFU/g, and pathogenic bacteria (congratulate by salmonella, will
Salmonella, staphylococcus aureus etc.) it must not detect.
From the above it is found that by detection can determine above-mentioned preparation red acid soup have stay in grade, shelf life it is long,
The advantages of excellent flavor.Above-mentioned detection method has ensured the edible safety of red acid soup, can be used in processing and the side of instant food
Just it looks unfamiliar in production.
Concrete scheme and main feature of the invention has been shown and described above, and to a certain extent by test data
Embody advantages of the present invention.It should be understood by those skilled in the art that the present invention is not limited to the above embodiments, above-mentioned reality
It applies and only illustrates concrete scheme of the invention described in example and specification, in the premise for not departing from spirit and scope of the invention
Under, various changes and improvements may be made to the invention, and these changes and improvements all fall within the protetion scope of the claimed invention.This hair
Bright claimed range is defined by the appending claims and its equivalent thereof.
Claims (5)
1. a kind of acid soup rice flour, which is characterized in that preparation method includes the following steps:
(1) it makes sour soup: choosing the raw material of following parts by weight: 25-35 parts of tomato, poor capsicum 55-70 parts, starch from sweet potato 5-10
Part, 5-10 parts of potato starch, 2-3 parts of rice wine, 1-2 parts of salt, 1-2 parts of sesame oil, 0.1-0.2 parts of soft white sugar, zymophyte
0.1-0.2 parts, 30-50 parts of water；After mixing the above components evenly, it is placed under 25-35 degree celsius temperature and is sealed by fermentation 5-10 days,
Be fitted into sealed package in pouch after filtering, in 100-130 degrees Celsius of 5-15 seconds sterilizing after, be rapidly cooled to 30 degrees Celsius with
Under to get fermentation red acid soup；
(2) it makes rice flour: choosing the raw material of following parts by weight: 40-60 parts of sweet potato powder, 20-30 parts of glutinous rice flour, rice meal 10-20
Part, 5-15 parts of corn flour；Above-mentioned raw materials plus water are mixed into slurrying, is squeezed out with rice-flour noodles machine, rice flour is placed in 10-20 DEG C of temperature condition
Under dry 15-20 hours, water logging 10-15 minutes at room temperature, be then placed in steam box and steam 35-45 minutes, vapour pressure in steam box
Power 0.05-0.1MPa, 105-108 DEG C of temperature, 37-44 revs/min of flour steaming machine revolving speed guarantee that vermicelli are straightened and continuous, after steaming
After vermicelli from rice starch temperature is down to 10-30 DEG C, vermicelli from rice starch is rubbed scattered into cutting, Jin Jian, sterilization machine steam pressure 0.3- with cutting scattering machine
0.6MPa, 100-106 DEG C of temperature, sterilization 37-68 minutes, are cooled to room temperature, recheck, ultraviolet sterilization forms to obtain the final product；
(3) pouch acid soup is packaged into sour soup rice flour product together with rice flour.
2. acid soup rice flour as described in claim 1, which is characterized in that the zymophyte is by lactobacillus plantarum, natto gemma
Bacillus, aspergillus oryzae are formed according to the ratio of 3-5:2-3:1-2.
3. acid soup rice flour as described in claim 1, which is characterized in that the zymophyte is by lactobacillus plantarum, natto gemma
Bacillus, aspergillus oryzae are formed according to the ratio of 4:3:2.
4. acid soup rice flour as described in claim 1, which is characterized in that the number of viable difference of each strain in the zymophyte
Are as follows: lactobacillus plantarum is not less than 1 × 108Cfu/mL, bafillus natto are not less than 1 × 107Cfu/mL, aspergillus oryzae not less than 1 ×
106cfu/mL。
5. acid soup rice flour as described in claim 1, which is characterized in that single culture used is from each bacterium in the zymophyte
The commercially available single active bacteria formulation of kind, or pass through routine using any known bacterial strain for being accredited as corresponding strain through microbiology
It cultivates, expand microbial inoculum that is numerous and preparing.
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| CN201810746068.2A CN108936208A (en) | 2018-07-09 | 2018-07-09 | A kind of acid soup rice flour |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184599A (en) * | 1997-12-01 | 1998-06-17 | 李寿堂 | Straight rice-flour noodles prodn. process |
| CN101828670A (en) * | 2009-03-13 | 2010-09-15 | 衡阳市精创富康实业有限公司 | Production method of high protein mineral nutrient fresh rice flour |
| CN104799363A (en) * | 2015-05-20 | 2015-07-29 | 西南大学 | Concentrated red sour soup and preparing method of concentrated red sour soup |
| CN106551374A (en) * | 2016-10-17 | 2017-04-05 | 紫金县金霸食品有限公司 | A kind of preparation method of meter of row's powder |
-
2018
- 2018-07-09 CN CN201810746068.2A patent/CN108936208A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184599A (en) * | 1997-12-01 | 1998-06-17 | 李寿堂 | Straight rice-flour noodles prodn. process |
| CN101828670A (en) * | 2009-03-13 | 2010-09-15 | 衡阳市精创富康实业有限公司 | Production method of high protein mineral nutrient fresh rice flour |
| CN104799363A (en) * | 2015-05-20 | 2015-07-29 | 西南大学 | Concentrated red sour soup and preparing method of concentrated red sour soup |
| CN106551374A (en) * | 2016-10-17 | 2017-04-05 | 紫金县金霸食品有限公司 | A kind of preparation method of meter of row's powder |
Non-Patent Citations (1)
| Title |
|---|
| 沛沛三粒冰: ""酸汤米粉"，《下厨房》，沛沛三粒冰，https://www.xiachufang.com/recipe/102134891/，2016年10月26日，第1-3页", 《下厨房》 * |
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