CN109770222A - A kind of preparation process of non-fried instant noodles - Google Patents
A kind of preparation process of non-fried instant noodles Download PDFInfo
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- CN109770222A CN109770222A CN201910194769.4A CN201910194769A CN109770222A CN 109770222 A CN109770222 A CN 109770222A CN 201910194769 A CN201910194769 A CN 201910194769A CN 109770222 A CN109770222 A CN 109770222A
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Abstract
The present invention relates to food processing technology fields, a kind of preparation process of non-fried instant noodles is disclosed, using flour as primary raw material, through matching, stirring, it makes ripe, chopping, quantitative molding, drying, the processes such as packaging, the dough of ripe merging is made using forward and reverse spiral machine for cooking, come to carry out flour cake sufficiently drying drying by using the hot-air seasoning area of three different temperature zones, compared with traditional oils frying Preparation Method, the instant noodles of the method preparation have in good taste, it is non-fried, toughness is preferable, it is smooth, strip-breaking rate is low, the characteristics of preferably keeping raw material original nutritional ingredient, multiple tastes and product differentiation are realized by being equipped with different seasonings, meet requirement of the modern society consumer to healthy food is facilitated.Meanwhile the preparation process of this non-fried instant noodles is that industry development brings new direction, clean energy-saving reduces cost, obtains considerable economic benefit.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to is a kind of preparation process of non-fried instant noodles.
Background technique
Currently, market instant noodles industry processing technology is based on fried instant noodle, common instant noodles processing technology be by
The mixed post-calendering of flour, frying, drying, packaging, energy consumption is high, at high cost, there are product fat content it is excessively high be unfavorable for health, disappear
Expense person consumes the problems such as contracting amount, homogeneity be obvious, quality is difficult to be promoted, industry development bottleneck cannot be broken through.Therefore, how to study
And prepare a kind of non-fried convenient and instant, it is in good taste, low containing grease, can large-scale production instant noodles, be industry industrialization into
The necessity of step.
Summary of the invention
The object of the present invention is to provide a kind of preparation process of non-fried instant noodles, main purpose is using hot air drying
Dry, non-fried mode prepares instant noodles, to solve that above-mentioned fried instant noodle mouthfeel is not good enough, fat content is high, cost
High technical problem.
To achieve the goals above, the technical solution used in the present invention is: providing a kind of preparation of non-fried instant noodles
Technique, the preparation process the following steps are included:
(1) it matches: flour and water is weighed respectively according to the ratio of 3~5:1 of weight ratio；
(2) stir: by step (1) flour and water be added and stirred into blender, mixing speed be 100~500 turns/
Minute, stirring 300 seconds after start blowing while stirring and until blowing finish, obtain dough；
(3) it makes ripe: dough that step (2) obtains being placed in forward and reverse spiral machine for cooking and makes ripe, the dough is positive and negative
Successively pass through the first area Zhi Shu, the second area Zhi Shu, the area third Zhi Shu and the 4th area Zhi Shu into spiral machine for cooking, obtain musculus cutaneus,
The ripe temperature of system in the first area Zhi Shu and the second area Zhi Shu is 175 DEG C~190 DEG C, the ripe temperature of system in the area third Zhi Shu is 175 DEG C~
180 DEG C, the ripe temperature of system in the 4th area Zhi Shu is 140 DEG C~150 DEG C；
(4) musculus cutaneus of step (3) system after ripe: being cut into the noodles of 35~40cm long by chopping, and the width of noodles is 1.2mm,
With a thickness of 0.65~0.85mm；
(5) quantitative molding: step (4) obtained noodles are quantitatively weighed, is put into the box of face and is formed, obtain flour cake；
(6) it dries: step (5) flour cake after molding being entered in drying line with face box and is dried, with 10 row face boxes/minute
Movement speed, successively the first baking zone, the second baking zone by different temperatures in drying line and third baking zone carry out hot wind
Drying, drying time are 30~100 minutes；
(7) it packs: the flour cake that step (6) drying obtains is packaged plus sauce bag, powder packet and vegetables packet post package.According to not
Same taste requirements choose different sauce bags, powder packet and each packet of vegetables packet, and encapsulation is packaged into specific mouth together with non-fried flour cake
The non-fried instant noodles of taste.
As the further improvement of technical solution of the present invention, in step (4), the size qualification rate for the noodles that chopping obtains is big
In or equal to 80%.So set, the size of effectively control noodles, it is ensured that the qualification rate of higher final products.
As the further improvement of technical solution of the present invention, in step (6), the moisture control of the flour cake after drying exists
12% or less.So set, convenient for control product quality.
As the further improvement of technical solution of the present invention, in step (6), the temperature of first baking zone is 66 DEG C~
75 DEG C, the temperature of second baking zone is 65 DEG C~73 DEG C, and the temperature of the third baking zone is 64 DEG C~70 DEG C.Using three
The hot-air seasoning area of a different temperature zones to carry out flour cake sufficiently drying drying, wherein the first baking zone is high-temperature hot-air baking
Dry area, the second baking zone are medium temperature baking zone, and third baking zone is low temperature drying area, so set, it is abundant to can use hot wind
Dry flour cake.
Compared with the existing technology, the beneficial effects of the present invention are:
The dough that ripe merging is made using forward and reverse spiral machine for cooking is produced due to having the area Zhi Shu there are four different temperatures
Quality is stable, in good taste.The present invention is using flour as primary raw material, and through proportion, stirring, system is ripe, chopping, quantitative molding, dries
The processes such as dry, packaging are come to carry out flour cake sufficiently drying drying by using the hot-air seasoning area of three different temperature zones, with biography
Fried preparation method of uniting is compared, and the instant noodles of the method preparation are in good taste, non-fried, toughness is preferable, smooth, strip-breaking rate
It is low, preferably keep the characteristics of raw material original nutritional ingredient, pass through and be equipped with different seasonings and realize multiple tastes and production
Product differentiation meets requirement of the modern society consumer to healthy food is facilitated.Meanwhile the preparation process of this non-fried instant noodles
New direction is brought for industry development, clean energy-saving reduces cost, obtains considerable economic benefit.
Detailed description of the invention
Fig. 1 is a kind of flow diagram of the preparation process of non-fried instant noodles of the present invention.
Specific embodiment
In order to which the objects, technical solutions and advantages of the application are more clearly understood, with reference to the accompanying drawings of the specification and have
Invention is further described in detail for body embodiment.It should be appreciated that specific embodiment described herein is only used to explain this
Application is not used to limit the application.
Referring to Fig.1, Fig. 1 is the flow diagram of the preparation process of the non-fried instant noodles in the embodiment of the present invention, such as Fig. 1
It is shown, the preparation processes of non-fried instant noodles provided by the invention the following steps are included:
(1) it matches: flour and water is weighed respectively according to the ratio of 3~5:1 of weight ratio；
(2) stir: by step (1) flour and water be added and stirred into blender, mixing speed be 100~500 turns/
Minute, stirring 300 seconds after start blowing while stirring and until blowing finish, obtain dough；
(3) it makes ripe: dough that step (2) obtains being placed in forward and reverse spiral machine for cooking and makes ripe, the dough is positive and negative
Successively pass through the first area Zhi Shu, the second area Zhi Shu, the area third Zhi Shu and the 4th area Zhi Shu into spiral machine for cooking, obtain musculus cutaneus,
The ripe temperature of system in the first area Zhi Shu and the second area Zhi Shu is 175 DEG C~190 DEG C, the ripe temperature of system in the area third Zhi Shu is 175 DEG C~
180 DEG C, the ripe temperature of system in the 4th area Zhi Shu is 140 DEG C~150 DEG C；
(4) musculus cutaneus of step (3) system after ripe: being cut into the noodles of 35~40cm long by chopping, and the width of noodles is 1.2mm,
With a thickness of 0.65~0.85mm；
(5) quantitative molding: step (4) obtained noodles are quantitatively weighed, is put into the face box of drying line front end and is formed, obtain
To flour cake；
(6) it dries: step (5) flour cake after molding being entered in drying line with face box and is dried, with 10 row face boxes/minute
Movement speed, successively the first baking zone, the second baking zone by different temperatures in drying line and third baking zone carry out hot wind
Drying, drying time are 30~100 minutes；
(7) it packs: the flour cake that step (6) drying obtains is packaged plus sauce bag, powder packet and vegetables packet post package.According to not
Same taste requirements choose different sauce bags, powder packet and each packet of vegetables packet, and encapsulation is packaged into specific mouth together with non-fried flour cake
The non-fried instant noodles of taste.
In step (4), the size qualification rate for the noodles that chopping obtains is greater than or equal to 80%.So set, effectively control
The size of noodles processed, it is ensured that the qualification rate of higher final products.
In step (6), the moisture of the flour cake after drying is controlled below 12%.So set, being produced convenient for control
Quality.
In step (6), the temperature of first baking zone is 66 DEG C~75 DEG C, and the temperature of second baking zone is 65
DEG C~73 DEG C, the temperature of the third baking zone is 64 DEG C~70 DEG C.Using the hot-air seasoning area of three different temperature zones come pair
Flour cake carries out sufficiently drying drying, wherein and the first baking zone is high-temperature hot-air baking zone, and the second baking zone is medium temperature baking zone,
Third baking zone is low temperature drying area, so set, can use hot wind sufficiently dries flour cake.
The beneficial effects of the present invention are: the dough of ripe merging is made using forward and reverse spiral machine for cooking, due to there are four tools
The area Zhi Shu of different temperatures, it is stable product quality, in good taste.The present invention is using flour as primary raw material, through proportion, stirring, system
The processes such as ripe, chopping, quantitative molding, drying, packaging, by using the hot-air seasoning area of three different temperature zones come to flour cake into
Row sufficiently drying drying, compared with traditional oils frying Preparation Method, the instant noodles of the method preparation have in good taste, non-fried, tough
Property it is preferable, smooth, strip-breaking rate is low, preferably keeps the characteristics of raw material original nutritional ingredient, pass through and be equipped with different seasonings
It realizes multiple tastes and product differentiation, meets requirement of the modern society consumer to healthy food is facilitated.Meanwhile this is non-oil
The preparation process of fried instant noodles is that industry development brings new direction, and clean energy-saving reduces cost, obtains considerable economic benefit.
It is illustrated With reference to embodiment:
Embodiment 1
The present invention provides a kind of preparation process of non-fried instant noodles, comprising the following steps:
(1) it matches: flour and water is weighed into 250kg flour and 80kg water according to the ratio of weight ratio 3.125:1 respectively.
(2) stir: by step (1) flour and water be added and stirred into blender, mixing speed be 300 revs/min,
Stirring 300 seconds after start blowing while stirring and until blowing finish, obtain dough.
(3) it makes ripe: dough that step (2) obtains being placed in forward and reverse spiral machine for cooking and makes ripe, dough is in forward and reverse spiral shell
It revolves and successively passes through the first area Zhi Shu, the second area Zhi Shu, the area third Zhi Shu and the 4th area Zhi Shu in machine for cooking, obtain musculus cutaneus, first
The ripe temperature of system in the area Zhi Shu and the second area Zhi Shu is 188 DEG C, and the ripe temperature of system in the area third Zhi Shu is 176 DEG C, the 4th area Zhi Shu
Making ripe temperature is 145 DEG C.
(4) chopping: musculus cutaneus of step (3) system after ripe is cut into the noodles of 38cm long, the width of noodles is 1.2mm, thickness
It is greater than or equal to 80% for the size qualification rate of the obtained noodles of 0.7mm, chopping.
(5) quantitative molding: step (4) obtained noodles are quantitatively weighed, is put into the face box of drying line front end and is formed, obtain
To the flour cake of 76g.
(6) it dries: step (5) flour cake after molding being entered in drying line with face box and is dried, with 10 row face boxes/minute
Movement speed, successively the first baking zone, the second baking zone by different temperatures in drying line and third baking zone carry out hot wind
Drying, drying time are 91 minutes, wherein the temperature of the first baking zone is 74 DEG C, and the temperature of the second baking zone is 70 DEG C, third
The temperature of baking zone is 65 DEG C, and the moisture of the flour cake after drying controls below 12%.
(7) pack: choose specific taste sauce bag, powder packet and vegetables packet it is each one packet, then with step (6) drying obtain it is non-
Fried flour cake encapsulates be packaged into non-fried instant noodles together.
Embodiment 2
The present invention provides a kind of preparation process of non-fried instant noodles, comprising the following steps:
(1) it matches: flour and water is weighed into 240kg flour and 80kg water according to the ratio of weight ratio 3:1 respectively.
(2) stir: by step (1) flour and water be added and stirred into blender, mixing speed be 200 revs/min,
Stirring 300 seconds after start blowing while stirring and until blowing finish, obtain dough.
(3) it makes ripe: dough that step (2) obtains being placed in forward and reverse spiral machine for cooking and makes ripe, dough is in forward and reverse spiral shell
It revolves and successively passes through the first area Zhi Shu, the second area Zhi Shu, the area third Zhi Shu and the 4th area Zhi Shu in machine for cooking, obtain musculus cutaneus, first
The ripe temperature of system in the area Zhi Shu and the second area Zhi Shu is 188 DEG C, and the ripe temperature of system in the area third Zhi Shu is 180 DEG C, the 4th area Zhi Shu
Making ripe temperature is 148 DEG C.
(4) chopping: musculus cutaneus of step (3) system after ripe is cut into the noodles of 36cm long, the width of noodles is 1.2mm, thickness
It is greater than or equal to 80% for the size qualification rate of the obtained noodles of 0.8mm, chopping.
(5) quantitative molding: step (4) obtained noodles are quantitatively weighed, is put into the face box of drying line front end and is formed, obtain
To the flour cake of 77g.
(6) it dries: step (5) flour cake after molding being entered in drying line with face box and is dried, with 10 row face boxes/minute
Movement speed, successively the first baking zone, the second baking zone by different temperatures in drying line and third baking zone carry out hot wind
Drying, drying time are 80 minutes, wherein the temperature of the first baking zone is 72 DEG C, and the temperature of the second baking zone is 70 DEG C, third
The temperature of baking zone is 66 DEG C, and the moisture of the flour cake after drying controls below 12%.
(7) pack: choose specific taste sauce bag, powder packet and vegetables packet it is each one packet, then with step (6) drying obtain it is non-
Fried flour cake encapsulates be packaged into non-fried instant noodles together.
Embodiment 3
The present invention provides a kind of preparation process of non-fried instant noodles, comprising the following steps:
(1) it matches: flour and water is weighed into 240kg flour and 80kg water according to the ratio of weight ratio 3:1 respectively.
(2) stir: by step (1) flour and water be added and stirred into blender, mixing speed be 100 revs/min,
Stirring 300 seconds after start blowing while stirring and until blowing finish, obtain dough.
(3) it makes ripe: dough that step (2) obtains being placed in forward and reverse spiral machine for cooking and makes ripe, dough is in forward and reverse spiral shell
It revolves and successively passes through the first area Zhi Shu, the second area Zhi Shu, the area third Zhi Shu and the 4th area Zhi Shu in machine for cooking, obtain musculus cutaneus, first
The ripe temperature of system in the area Zhi Shu and the second area Zhi Shu is 175 DEG C, and the ripe temperature of system in the area third Zhi Shu is 175 DEG C, the 4th area Zhi Shu
Making ripe temperature is 140 DEG C.
(4) chopping: musculus cutaneus of step (3) system after ripe is cut into the noodles of 35cm long, the width of noodles is 1.2mm, thickness
It is greater than or equal to 80% for the size qualification rate of the obtained noodles of 0.65mm, chopping.
(5) quantitative molding: step (4) obtained noodles are quantitatively weighed, is put into the face box of drying line front end and is formed, obtain
To the flour cake of 75g.
(6) it dries: step (5) flour cake after molding being entered in drying line with face box and is dried, with 10 row face boxes/minute
Movement speed, successively the first baking zone, the second baking zone by different temperatures in drying line and third baking zone carry out hot wind
Drying, drying time are 30 minutes, wherein the temperature of the first baking zone is 66 DEG C, and the temperature of the second baking zone is 65 DEG C, third
The temperature of baking zone is 64 DEG C, and the moisture of the flour cake after drying controls below 12%.
(7) pack: choose specific taste sauce bag, powder packet and vegetables packet it is each one packet, then with step (6) drying obtain it is non-
Fried flour cake encapsulates be packaged into non-fried instant noodles together.
Embodiment 4
The present invention provides a kind of preparation process of non-fried instant noodles, comprising the following steps:
(1) it matches: flour and water is weighed into 400kg flour and 80kg water according to the ratio of weight ratio 5:1 respectively.
(2) stir: by step (1) flour and water be added and stirred into blender, mixing speed be 500 revs/min,
Stirring 300 seconds after start blowing while stirring and until blowing finish, obtain dough.
(3) it makes ripe: dough that step (2) obtains being placed in forward and reverse spiral machine for cooking and makes ripe, dough is in forward and reverse spiral shell
It revolves and successively passes through the first area Zhi Shu, the second area Zhi Shu, the area third Zhi Shu and the 4th area Zhi Shu in machine for cooking, obtain musculus cutaneus, first
The ripe temperature of system in the area Zhi Shu and the second area Zhi Shu is 190 DEG C, and the ripe temperature of system in the area third Zhi Shu is 180 DEG C, the 4th area Zhi Shu
Making ripe temperature is 150 DEG C.
(4) chopping: musculus cutaneus of step (3) system after ripe is cut into the noodles of 40cm long, the width of noodles is 1.2mm, thickness
It is greater than or equal to 80% for the size qualification rate of the obtained noodles of 0.85mm, chopping.
(5) quantitative molding: step (4) obtained noodles are quantitatively weighed, is put into the face box of drying line front end and is formed, obtain
To the flour cake of 78g.
(6) it dries: step (5) flour cake after molding being entered in drying line with face box and is dried, with 10 row face boxes/minute
Movement speed, successively the first baking zone, the second baking zone by different temperatures in drying line and third baking zone carry out hot wind
Drying, drying time are 100 minutes, wherein the temperature of the first baking zone is 75 DEG C, and the temperature of the second baking zone is 73 DEG C, the
The temperature of three baking zones is 70 DEG C, and the moisture of the flour cake after drying controls below 12%.
(7) pack: choose specific taste sauce bag, powder packet and vegetables packet it is each one packet, then with step (6) drying obtain it is non-
Fried flour cake encapsulates be packaged into non-fried instant noodles together.
Comparative example 1
Flour and water are weighed into 250kg flour and 80kg water according to the ratio of weight ratio 3.125:1 respectively, flour is mixed
Fried instant noodles successively are obtained after calendering, frying, drying, packing processes according to conventional frying technological process afterwards.
In order to verify technical effect of the invention, spy makees following tests:
One, fat content is tested
According to the measuring method in GB2906-1982 " cereal, oil crop seeds Methods of Ether Extract Analysis ", by each implementation
The fried instant noodles that the non-fried instant noodles and comparative example that example obtains obtain take 100g respectively, test the fat content of instant noodles.
Specifically, the fat content of the instant noodles of each embodiment and comparative example is as shown in table 1.
Table 1 is the fat content of the instant noodles of each embodiment and comparative example
As can be seen from Table 1, the non-fried instant noodles fat content of preparation process preparation of the present invention is very low, much low
In the fat content for the fried instant noodles being prepared according to conventional frying technological process.
Two, sensory testing
In terms of taste flavor, using double-blind study, 1000 volunteers are randomly selected, eat institute of the embodiment of the present invention respectively
Fried instant noodles obtained by non-fried instant noodles and comparative example are obtained, and carry out ballot evaluation.When specific edible, each embodiment is obtained
Non-fried instant noodles and the obtained fried instant noodles of comparative example use steeped with boiled water before eating respectively, then allow volunteer edible.Each reality
The results of sensory evaluation data for applying example and comparative example instant noodles are as shown in table 2.
Table 2 is taste ballot table of 1000 volunteers to different instant noodles
From table 2 as the result is shown it is found that the resulting non-fried instant noodles of preparation process of the present invention obtain most participation product
The approval of volunteer is tasted, ratio is up to 95.2%.In the volunteer for approving non-fried instant noodles obtained by preparation process of the present invention
In, generally believing that it can be served after hot boiled water brews for the resulting non-fried instant noodles of the present invention, edible taste is delicious, smooth,
And think that the resulting fried instant noodles of comparative example 1 are easy section, greasy, poor taste.
The resulting fried instant noodles of relative contrast's example 1, present invention gained non-fried instant noodles have in good taste, fat content
Advantage low, toughness is preferable, and preparation method clean energy-saving and preparation cost are low, reduce cost, achieve unexpected skill
Art effect.
Finally it should be noted that illustrated to preferable implementation of the invention above, but the present invention and unlimited
In the embodiment, those skilled in the art can also make various etc. on the premise of without prejudice to spirit of the invention
With deformation or replacement, these equivalent deformations or replacement are all included in the scope defined by the claims of the present application.
Claims (4)
1. a kind of preparation process of non-fried instant noodles, which is characterized in that the preparation process the following steps are included:
(1) it matches: flour and water is weighed respectively according to the ratio of 3~5:1 of weight ratio；
(2) stir: by step (1) flour and water be added and stirred into blender, mixing speed be 100~500 revs/min
Clock, stirring 300 seconds after start blowing while stirring and until blowing finish, obtain dough；
(3) it makes ripe: dough that step (2) obtains being placed in forward and reverse spiral machine for cooking and makes ripe, the dough is in forward and reverse spiral shell
It revolves and successively passes through the first area Zhi Shu, the second area Zhi Shu, the area third Zhi Shu and the 4th area Zhi Shu in machine for cooking, obtain musculus cutaneus, first
The ripe temperature of system in the area Zhi Shu and the second area Zhi Shu is 175 DEG C~190 DEG C, and the ripe temperature of system in the area third Zhi Shu is 175 DEG C~180
DEG C, the ripe temperature of system in the 4th area Zhi Shu is 140 DEG C~150 DEG C；
(4) chopping: musculus cutaneus of step (3) system after ripe is cut into the noodles of 35~40cm long, the width of noodles is 1.2mm, thickness
For 0.65~0.85mm；
(5) quantitative molding: step (4) obtained noodles are quantitatively weighed, is put into the box of face and is formed, obtain flour cake；
(6) it dries: step (5) flour cake after molding being entered in drying line with face box and is dried, with the movement of 10 row face boxes/minute
Speed, successively the first baking zone, the second baking zone by different temperatures in drying line and third baking zone carry out hot-air seasoning,
Drying time is 30~100 minutes；
(7) it packs: the flour cake that step (6) drying obtains is packaged plus sauce bag, powder packet and vegetables packet post package.
2. a kind of preparation process of non-fried instant noodles according to claim 1, it is characterised in that: in step (4), chopping
The size qualification rate of obtained noodles is greater than or equal to 80%.
3. a kind of preparation process of non-fried instant noodles according to claim 1, it is characterised in that: in step (6), drying
The moisture of the flour cake afterwards controls below 12%.
4. a kind of preparation process of non-fried instant noodles according to claim 1, it is characterised in that: described in step (6)
The temperature of first baking zone is 66 DEG C~75 DEG C, and the temperature of second baking zone is 65 DEG C~73 DEG C, the third baking zone
Temperature be 64 DEG C~70 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338352A (en) * | 2019-07-29 | 2019-10-18 | 青海生态源物流服务有限公司 | A kind of production technology of highland barley instant noodles |
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| CN101133749A (en) * | 2006-08-31 | 2008-03-05 | 农心株式会社 | Manufacturing method for extruding noodle |
| CN107087752A (en) * | 2017-06-20 | 2017-08-25 | 四川白家食品产业有限公司 | The preparation method and screw press apparatus of a kind of non-fried instant noodle |
| CN107279725A (en) * | 2017-07-27 | 2017-10-24 | 四川白家食品产业有限公司 | Convenient wide face of a kind of non-fried and preparation method thereof |
| CN109287960A (en) * | 2018-10-07 | 2019-02-01 | 湖南裕湘食品有限公司 | Non-fried brown rice instant noodles and its manufacture craft |
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- 2019-03-14 CN CN201910194769.4A patent/CN109770222A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133749A (en) * | 2006-08-31 | 2008-03-05 | 农心株式会社 | Manufacturing method for extruding noodle |
| CN107087752A (en) * | 2017-06-20 | 2017-08-25 | 四川白家食品产业有限公司 | The preparation method and screw press apparatus of a kind of non-fried instant noodle |
| CN107279725A (en) * | 2017-07-27 | 2017-10-24 | 四川白家食品产业有限公司 | Convenient wide face of a kind of non-fried and preparation method thereof |
| CN109287960A (en) * | 2018-10-07 | 2019-02-01 | 湖南裕湘食品有限公司 | Non-fried brown rice instant noodles and its manufacture craft |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338352A (en) * | 2019-07-29 | 2019-10-18 | 青海生态源物流服务有限公司 | A kind of production technology of highland barley instant noodles |
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Application publication date: 20190521 |
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