CN110521931A - A kind of preparation method of black fungus fine dried noodle raw material, vermicelli and vermicelli - Google Patents
A kind of preparation method of black fungus fine dried noodle raw material, vermicelli and vermicelli Download PDFInfo
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- CN110521931A CN110521931A CN201910891467.2A CN201910891467A CN110521931A CN 110521931 A CN110521931 A CN 110521931A CN 201910891467 A CN201910891467 A CN 201910891467A CN 110521931 A CN110521931 A CN 110521931A
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- black fungus
- raw material
- vermicelli
- fine dried
- dried noodle
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- 241000233866 Fungi Species 0.000 title claims abstract description 85
- 239000002994 raw material Substances 0.000 title claims abstract description 34
- 235000012149 noodles Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 33
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000000465 moulding Methods 0.000 abstract description 2
- 210000004027 cell Anatomy 0.000 description 17
- 238000005520 cutting process Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000013065 commercial product Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- 241001149430 Auricularia auricula-judae Species 0.000 description 1
- 241000221454 Auriculariaceae Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- WNQQFQRHFNVNSP-UHFFFAOYSA-N [Ca].[Fe] Chemical compound [Ca].[Fe] WNQQFQRHFNVNSP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008121 plant development Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L15/00—Egg products; 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- 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
-
- 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
- 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 the preparation methods of a kind of black fungus fine dried noodle raw material, vermicelli and vermicelli.Black fungus fine dried noodle raw material provided by the invention includes the component of following mass percentage: black fungus wall cell disruption powder 3~8%, edible salt 0.2~0.3%, sodium carbonate 0.2~0.3%, flour 91.4~96.6% and egg liquid hold-up 0~0.5%.Vermicelli made from black fungus fine dried noodle raw material provided by the invention improve absorption of the human body to black fungus nutrition because being added to the black fungus wall cell disruption powder of ultra micro powdery.Simultaneously by reasonably formula and advanced technique, solve because addition black fungus wall cell disruption powder after, noodles it is more difficult molding and boiling process in fugitive and lacking toughness the problems such as.
Description
Technical field
The present invention relates to vermicelli processing technique fields, and in particular to the system of a kind of black fungus fine dried noodle raw material, vermicelli and vermicelli
Preparation Method.
Background technique
Black fungus is Auriculariaceae plant, sweet natured, people's stomach, large intestine channel.With nourish, moisturize, blood-nourishing benefit stomach, promoting blood circulation
Hemostasis, moistening lung, ease constipation effect.Existing black fungus dry product, human body are extremely low to the black fungus nutrition absorption rate cooked after being soaked
(10% or so).
Summary of the invention
The purpose of the present invention is to provide the preparation methods of a kind of black fungus fine dried noodle raw material, vermicelli and vermicelli.The present invention mentions
Black fungus nutrition absorption rate is high in vermicelli made from the black fungus fine dried noodle raw material of confession, improves 8 times or more than directly edible.
The present invention provides a kind of black fungus fine dried noodle raw material, the component including following mass percentage: including following matter
Measure the component of percentage composition: black fungus wall cell disruption powder 3~8%, edible salt 0.2~0.3%, sodium carbonate 0.2~0.3%, flour
91.4~96.6% and egg liquid hold-up 0~0.5%.
Preferably, the black fungus fine dried noodle raw material includes the component of following mass percentage: black fungus wall cell disruption powder
8%, edible salt 0.2%, sodium carbonate 0.2%, flour 91.4% and egg liquid hold-up 0.2%.
Preferably, the fineness of the black fungus wall cell disruption powder is 300~400 mesh.
Preferably, the black fungus wall cell disruption powder preparation method the following steps are included: by black fungus dry product -25~-
It is pulverized at 30 DEG C.
Preferably, the flour includes original flavor wheat flour.
The present invention also provides a kind of black fungus vermicelli, the standby raw material processed of the black fungus vermicelli includes water and above-mentioned skill
Black fungus fine dried noodle raw material described in art scheme.
Preferably, the mass ratio of the water and black fungus fine dried noodle raw material is (0.3~0.32): 1.
The present invention also provides the preparation methods of black fungus vermicelli described in above-mentioned technical proposal, comprising the following steps:
Black fungus wall cell disruption powder and edible salt water solution are mixed, be soaked 30~40min, obtains the black fungus powder that is soaked
Group；
After be soaked black fungus powder dough and the flour, sodium carbonate and egg liquid are mixed, the dough system that will obtain
At vermicelli, black fungus vermicelli are obtained.
It is 30~60 DEG C that the preferably described edible salt water solution, which is prepared with the temperature of water,.
The present invention provides a kind of black fungus fine dried noodle raw materials.By black fungus wall cell disruption powder, edible salt, sodium carbonate, flour and
A kind of vermicelli that nutritive value is high can not only be made in the combination of egg liquid, and the vermicelli that fine dried noodle raw material of the invention obtains are black
Agaric ingredient draws rate is high, is 8 times or more of other black fungus product absorptivities.Pass through reasonably formula and advanced work simultaneously
Skill, solve because addition black fungus wall cell disruption powder after, noodles it is more difficult molding and boiling process in fugitive and lacking toughness the problems such as.
Specific embodiment
The present invention provides a kind of black fungus fine dried noodle raw material, the component including following mass percentage: black fungus broken wall
Powder 3~8%, edible salt 0.2~0.3%, sodium carbonate 0.2~0.3%, flour 91.4~96.6% and egg liquid hold-up 0~
0.5%.
Black fungus fine dried noodle raw material of the present invention includes the black fungus wall cell disruption powder that mass percentage is 3~8%, more preferably
It is 5~8%, most preferably 8%.In the present invention, the black fungus wall cell disruption powder calcium iron Zn content is abundant, can blood-nourishing preserve youthful looks,
Prevent and treat hypoferric anemia；Dimension K and protein rich in can be reduced blood clotting, prevent and treat atherosclerosis and coronary heart disease
Effect；Polyoses content is abundant, can strengthen immunity, removing free radical, reparation hematopoietic tissue, mitigation radiation, prevention and treatment diabetes
Hypertension, hyperlipemia promotes bile secretion to prevent gall stone etc.；Total amino acid content is high, fabulous protein can must be promoted in body
Interior sorption enhanced participates in the synthesis of enzyme, hormone and some vitamin；Crude fibre and plant collagen rich content can adsorb collection
Impurity, residue in middle digestion etc. excrete, to play the effect that intestines, weight-reducing of making light of one's life by commiting suicide are washed in clearing stomach；It can dissolution
Or package lubrication just arranges calculi in vivo；Black fungus wall cell disruption powder of the present invention is obtained through cooling pulverize of ultralow temperature, is both broken
Agaric spore cell wall, and agaric spore cell bioactivity and all nutritional ingredients are kept, the direct absorptivity of human body improves 8 times
More than.
The present invention does not have special restriction to the source of the black fungus, using black fungus well known to those skilled in the art
Commercial product, such as the black fungus of Shidian Kang Hong development in agricultural science and technology Co., Ltd plant development.In the present invention, described black
The fineness of agaric wall cell disruption powder is 300~400 mesh, preferably 400 mesh.In the present invention, the preparation side of the black fungus wall cell disruption powder
Method is the following steps are included: black fungus dry product is pulverized at -25~-30 DEG C.In the present invention, the temperature is preferred
It is -27 DEG C.
Black fungus fine dried noodle raw material of the present invention includes that mass percentage is 0.2~0.3%, more preferably 0.2%
Edible salt.In the present invention, the dissolution that the edible salt can accelerate black fungus wall cell disruption powder is soaked speed and the uniformity.The present invention
There is no special restriction to the source of the edible salt, is using edible salt conventional commercial product well known to those skilled in the art
It can.
Black fungus fine dried noodle raw material of the present invention includes 0.2~0.3%, more preferably 0.2% sodium carbonate.In the present invention
In, the effect of the sodium carbonate is to promote flour fermentation, neutralizes the acid in food, the CO of generation2Food therein can be made porous and
It is soft, increase the elasticity of protein in flour.The present invention does not have special restriction to the source of the sodium carbonate, using ability
Routine sodium carbonate commercial product known to field technique personnel.
Black fungus fine dried noodle raw material of the present invention includes 91.4~96.6% flour, and more preferably 94.6%.In this hair
In bright, the flour includes original flavor wheat flour.
Black fungus fine dried noodle raw material of the present invention includes 0~0.5%, more preferably 0.2% egg liquid.In the present invention
In, the egg liquid can improve vermicelli mouthfeel, increase smooth brittleness.It is special that the present invention does not have the source of the egg liquid
It limits, is prepared using commercially available egg well known to those skilled in the art.
The present invention also provides a kind of black fungus vermicelli, the standby raw material processed of the black fungus vermicelli includes water and above-mentioned skill
Black fungus fine dried noodle raw material described in art scheme.In the present invention, the mass ratio of the water and black fungus fine dried noodle raw material is preferably (0.3
~0.32): 1, more preferably 0.3:1.
The present invention also provides the preparation methods of black fungus vermicelli described in above-mentioned technical proposal, comprising the following steps:
Black fungus wall cell disruption powder and edible salt water solution are mixed, be soaked 30~40min, and more preferable 35min is steeped
Nigrescence auricularia auriculajudae powder dough；
After be soaked black fungus powder dough and the flour, sodium carbonate and egg liquid are mixed, the dough system that will obtain
At vermicelli, black fungus vermicelli are obtained.
Edible salt is preferably dissolved in water and obtains edible salt water solution by the present invention, in the present invention, the edible salt water solution
The temperature of preparation water is preferably 30~60 DEG C, and more preferably 40 DEG C.The present invention is to the process that obtained dough is made to vermicelli
There is no special restriction, using conventional vermicelli production method, is such as rolled dough, chopping, drying, cutting, packaging
Deng.
Combined with specific embodiments below to the preparation side of a kind of black fungus fine dried noodle raw material of the present invention, vermicelli and vermicelli
Method is further described in detail, and technical solution of the present invention includes but is not limited to following embodiment.
Embodiment 1
0.2% edible salt is dissolved with 30~60 DEG C of warm water of total accounting 32%, 3% black fungus wall cell disruption powder is fallen
Enter to be soaked after being sufficiently stirred in solution 40 minutes, it is equal that stirring is then sufficiently mixed with 96.6% flour and 0.2% sodium carbonate
Rolled after even by automated production equipment, chopping, drying, cutting and packaging.
Embodiment 2
0.3% edible salt is dissolved with 30~60 DEG C of warm water of total accounting 30%, 5% black fungus wall cell disruption powder is fallen
Enter to be soaked after being sufficiently stirred in solution 40 minutes, it is equal that stirring is then sufficiently mixed with 94.4% flour and 0.3% sodium carbonate
Rolled after even by automated production equipment, chopping, drying, cutting and packaging.
Embodiment 3
0.2% edible salt is dissolved with 30~60 DEG C of warm water of total accounting 30%, 8% black fungus wall cell disruption powder is fallen
Enter to be soaked after being sufficiently stirred in solution 40 minutes, then with the chicken of 91.4% flour and 0.2% sodium carbonate and 0.2% ratio
Egg liquid be sufficiently mixed rolled after mixing evenly by automated production equipment, chopping, drying, cutting and packaging.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (9)
1. a kind of black fungus fine dried noodle raw material, which is characterized in that the component including following mass percentage: black fungus wall cell disruption powder 3
~8%, edible salt 0.2~0.3%, sodium carbonate 0.2~0.3%, flour 91.4~96.6% and egg liquid hold-up 0~0.5%.
2. black fungus fine dried noodle raw material according to claim 1, which is characterized in that the black fungus fine dried noodle raw material includes following
The component of mass percentage: black fungus wall cell disruption powder 8%, edible salt 0.2%, sodium carbonate 0.2%, flour 91.4% and egg liquid
Content 0.2%.
3. black fungus fine dried noodle raw material according to claim 1, which is characterized in that the fineness of the black fungus wall cell disruption powder is
300~400 mesh.
4. black fungus fine dried noodle raw material according to claim 1 or 3, which is characterized in that the preparation of the black fungus wall cell disruption powder
Method is the following steps are included: black fungus dry product is pulverized at -25~-30 DEG C.
5. black fungus fine dried noodle raw material according to claim 1 or 2, which is characterized in that the flour includes original flavor wheat flour
Powder.
6. a kind of black fungus vermicelli, which is characterized in that the standby raw material processed of the black fungus vermicelli includes water and claim 1 institute
State black fungus fine dried noodle raw material.
7. black fungus vermicelli according to claim 6, which is characterized in that the mass ratio of the water and black fungus fine dried noodle raw material
For (0.3~0.32): 1.
8. the preparation method of black fungus vermicelli described in claim 6 or 7 any one, comprising the following steps:
Black fungus wall cell disruption powder and edible salt water solution are mixed, be soaked 30~40min, obtains the black fungus powder dough that is soaked；
After be soaked black fungus powder dough and flour, sodium carbonate and the egg liquid mixing, extension is made in obtained dough
Face obtains black fungus vermicelli.
9. preparation method according to claim 8, which is characterized in that the temperature of the edible salt water solution preparation water is
30~60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910891467.2A CN110521931A (en) | 2019-09-20 | 2019-09-20 | A kind of preparation method of black fungus fine dried noodle raw material, vermicelli and vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910891467.2A CN110521931A (en) | 2019-09-20 | 2019-09-20 | A kind of preparation method of black fungus fine dried noodle raw material, vermicelli and vermicelli |
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| CN110521931A true CN110521931A (en) | 2019-12-03 |
Family
ID=68669438
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| CN201910891467.2A Pending CN110521931A (en) | 2019-09-20 | 2019-09-20 | A kind of preparation method of black fungus fine dried noodle raw material, vermicelli and vermicelli |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477272A (en) * | 2019-10-08 | 2019-11-22 | 黑龙江华腾生物科技有限公司 | A kind of jade agaric vermicelli and preparation method thereof |
| CN114287563A (en) * | 2022-01-04 | 2022-04-08 | 镇安县秦绿食品有限公司 | High-protein handmade fine dried noodles and making method thereof |
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| CN101263833A (en) * | 2008-04-24 | 2008-09-17 | 山东省农业管理干部学院 | Ultrafine powder auricularia nutrition noodle and preparation thereof |
| CN102715409A (en) * | 2012-06-21 | 2012-10-10 | 潘雨 | Black fungus noodles and preparation method thereof |
| CN102763817A (en) * | 2012-08-15 | 2012-11-07 | 中华全国供销合作总社济南果品研究院 | Method for preparing black fungus puffed ultramicro powder |
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2019
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|---|---|---|---|---|
| CN101263833A (en) * | 2008-04-24 | 2008-09-17 | 山东省农业管理干部学院 | Ultrafine powder auricularia nutrition noodle and preparation thereof |
| CN102715409A (en) * | 2012-06-21 | 2012-10-10 | 潘雨 | Black fungus noodles and preparation method thereof |
| CN102763817A (en) * | 2012-08-15 | 2012-11-07 | 中华全国供销合作总社济南果品研究院 | Method for preparing black fungus puffed ultramicro powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110477272A (en) * | 2019-10-08 | 2019-11-22 | 黑龙江华腾生物科技有限公司 | A kind of jade agaric vermicelli and preparation method thereof |
| CN114287563A (en) * | 2022-01-04 | 2022-04-08 | 镇安县秦绿食品有限公司 | High-protein handmade fine dried noodles and making method thereof |
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Application publication date: 20191203 |