CN111728138A - Fine dried noodles capable of keeping taste of fresh noodles - Google Patents
Fine dried noodles capable of keeping taste of fresh noodles Download PDFInfo
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- CN111728138A CN111728138A CN202010662290.1A CN202010662290A CN111728138A CN 111728138 A CN111728138 A CN 111728138A CN 202010662290 A CN202010662290 A CN 202010662290A CN 111728138 A CN111728138 A CN 111728138A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 102
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 244000098345 Triticum durum Species 0.000 claims abstract description 18
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 18
- 239000000654 additive Substances 0.000 claims abstract description 17
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 16
- 239000000194 fatty acid Substances 0.000 claims abstract description 16
- 229930195729 fatty acid Natural products 0.000 claims abstract description 16
- 230000000996 additive effect Effects 0.000 claims abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 102000003820 Lipoxygenases Human genes 0.000 claims abstract description 8
- 108090000128 Lipoxygenases Proteins 0.000 claims abstract description 8
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 8
- 239000000661 sodium alginate Substances 0.000 claims abstract description 8
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims description 19
- 238000004898 kneading Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 238000005096 rolling process Methods 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 9
- 239000002131 composite material Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000012797 qualification Methods 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 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
- 240000003768 Solanum lycopersicum Species 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
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- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
The invention relates to the technical field of fine dried noodle production, in particular to fine dried noodles capable of keeping fresh noodle taste, which comprises fine dried noodles, wherein the fine dried noodles are prepared from raw materials such as Australian standard wheat, Australian top-grade hard wheat, an additive and the like, the additive is prepared from cassava starch, mono-diglycerol fatty acid ester, sucrose fatty acid ester, lipoxygenase and sodium alginate, and the fine dried noodles have the beneficial effects that: according to the invention, the top-grade wheat flour and the additive are adopted, so that the quality of the fine dried noodles is greatly improved, the cooked noodles have a Q elastic and smooth mouthfeel, are white and transparent, are comparable to the mouthfeel of fresh noodles, and further the mouthfeel and the quality of the fine dried noodles are improved; through setting up neotype preparation flow to realize the mechanized function in the vermicelli production, improved the production efficiency of vermicelli greatly, saved the consumption of manpower simultaneously, reduced the quality error of vermicelli production, improved the shaping qualification rate.
Description
Technical Field
The invention relates to the technical field of fine dried noodle production, in particular to fine dried noodles capable of keeping the taste of fresh noodles.
Background
The fine dried noodles are fine, hairy, white, smooth, tough, storage-resistant and boiling-resistant handmade wheaten foods, are round, thin, wide and flat, and have main varieties of common fine dried noodles, pattern fine dried noodles, handmade fine dried noodles and the like; the auxiliary materials include egg fine dried noodles, tomato fine dried noodles, spinach fine dried noodles, carrot fine dried noodles, kelp fine dried noodles, lysine fine dried noodles and the like. At present, the fine dried noodles form a common development pattern of staple food type, flavor type, nutritional type, health care type and the like. The dried noodles are one of the main wheaten foods enjoyed by people all the time because of good taste, convenient eating, low price and easy storage.
In the existing production process of the fine dried noodles, the finished fine dried noodles have poor taste after being boiled in water due to raw materials and a preparation process, and the quality of the fine dried noodles is reduced due to the problem of food additives in the production of the fine dried noodles.
Therefore, the fine dried noodles with the taste of the fresh noodles are provided, and the problems of the taste and the quality of the fine dried noodles are solved.
Disclosure of Invention
The invention aims to provide dried noodles with fresh noodle taste, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the fine dried noodles capable of keeping the taste of fresh noodles comprise fine dried noodles, wherein the fine dried noodles are composed of raw materials such as Australian standard wheat, Australian top-grade hard wheat and additives, and the additives are composed of cassava starch, mono-diglycerol fatty acid ester, sucrose fatty acid ester, lipoxygenase and sodium alginate.
Preferably, the preparation process of the dried noodles comprises the following steps:
the method comprises the following steps: mixing the raw materials, namely fully mixing the raw materials prepared by the fine dried noodles and the additive by using a stirrer to obtain a fine dried noodle flour raw material which is uniformly stirred;
step two: vacuum kneading, namely putting the uniformly mixed flour raw material prepared in the step one into a vacuum dough mixer, adding water, stirring and mixing, controlling the kneading time to be 8-10 minutes, and kneading and mixing through the vacuum dough mixer to obtain a molded dough with uniform kneading and elasticity;
step three: curing and rolling, namely curing the dough formed in the step two through a curing machine, then repeatedly rolling to slice the dough, and curing the rolled and sliced dough sheet again through the curing machine;
step four: cutting into strips, namely, performing equidistant cutting on the dough sheets molded and cured in the step three by a cutting forming machine to cut the dough sheets into strips, and filling edible oil on the outer wall of a blade of the cutting forming machine to obtain the molded appearance of the fine dried noodles;
step five: drying at low temperature, namely simulating a natural normal-temperature airing process by using a temperature control device, so as to realize low-temperature drying of the strip-shaped fine dried noodles in the fourth step, wherein the drying time is 6-8 hours, and thus obtaining dried strip-shaped molded fine dried noodles;
step six: and C, cutting off the package, namely cutting off the dried long fine dried noodles in the fifth step at equal intervals, so that the long fine dried noodles are segmented, the transportation and the package are convenient, the sealing of the package is required to be tight, and the phenomena of air leakage, flour residue, empty package and the like are strictly forbidden.
Preferably, the mass ratio of the additive is 10% of cassava starch, 300ppm of mono-diglycerol fatty acid ester, 400ppm of sucrose fatty acid ester, 10ppm of lipoxygenase and 200ppm of sodium alginate.
Preferably, the flour yield of the Australian standard wheat is 20%, the Australian standard wheat accounts for 49% of the raw materials, the flour yield of the Australian top hard wheat is 30%, and the flour yield of the Australian top hard wheat accounts for 40% of the raw materials.
Preferably, the raw materials for preparing the fine dried noodles in the step one comprise Australian standard wheat and Australian top grade hard wheat, and the Australian standard wheat and the Australian top grade hard wheat need to be screened before being mixed and added.
Preferably, the dough slicing in the third step is to repeatedly roll the formed and cooked dough by a composite rolling machine, and a long dough sheet is obtained after the roll is rolled by a roller of the composite rolling machine.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the top-grade wheat flour and the additive are adopted, so that the quality of the fine dried noodles is greatly improved, the cooked noodles have a Q elastic and smooth mouthfeel, are white and transparent, are comparable to the mouthfeel of fresh noodles, and further the mouthfeel and the quality of the fine dried noodles are improved;
2. according to the invention, by arranging a novel preparation process, the mechanical operation in the production of the fine dried noodles is realized, the production efficiency of the fine dried noodles is greatly improved, the consumption of manpower is saved, the quality error of the fine dried noodles production is reduced, and the forming qualification rate is improved.
Drawings
FIG. 1 is a raw material proportioning diagram of the present invention;
FIG. 2 is a flow chart of a manufacturing system of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1 to 2, the present invention provides a technical solution:
the fine dried noodles capable of keeping the taste of the fresh noodles comprise fine dried noodles, wherein the fine dried noodles comprise raw materials such as Australian standard wheat, Australian top hard wheat, an additive and the like, the flour yield of the Australian standard wheat is 20%, the Australian standard wheat accounts for 49%, the flour yield of the Australian top hard wheat is 30%, the Australian top hard wheat accounts for 40%, the additive comprises cassava starch, mono-diglycerol fatty acid ester, sucrose fatty acid ester, lipoxidase and sodium alginate, and the additive comprises 10% of the cassava starch, 300ppm of the mono-diglycerol fatty acid ester, 400ppm of the sucrose fatty acid ester, 10ppm of the lipoxidase and 200ppm of the sodium alginate by mass.
The preparation process of the fine dried noodles with the taste of fresh noodles kept comprises the following steps:
the method comprises the following steps: mixing raw materials, namely fully mixing the raw materials for preparing the fine dried noodles with additives by using a stirrer, wherein the raw materials for preparing the fine dried noodles comprise Australian standard wheat and Australian top grade hard wheat, and the Australian standard wheat and the Australian top grade hard wheat are required to be sieved before mixing and adding materials to obtain a fine dried noodle flour raw material which is uniformly stirred;
step two: vacuum kneading, namely putting the uniformly mixed flour raw material prepared in the step one into a vacuum dough mixer, adding water, stirring and mixing, controlling the kneading time to be 8-10 minutes, and kneading and mixing through the vacuum dough mixer to obtain a molded dough with uniform kneading and elasticity;
step three: curing and rolling, namely curing the dough formed in the second step by using a curing machine, wherein dough slicing is to repeatedly roll the molded and cured dough by using a composite rolling machine, a longer dough sheet is obtained after the dough is rolled by using a press roll of the composite rolling machine, then slicing of the dough is realized by repeatedly rolling, and the dough sheet after rolling and slicing is cured again by using the curing machine;
step four: cutting into strips, namely, performing equidistant cutting on the dough sheets molded and cured in the step three by a cutting forming machine to cut the dough sheets into strips, and filling edible oil on the outer wall of a blade of the cutting forming machine to obtain the molded appearance of the fine dried noodles;
step five: drying at low temperature, namely simulating a natural normal-temperature airing process by using a temperature control device, so as to realize low-temperature drying of the strip-shaped fine dried noodles in the fourth step, wherein the drying time is 6-8 hours, and thus obtaining dried strip-shaped molded fine dried noodles;
step six: and C, cutting off the package, namely cutting off the dried long fine dried noodles in the fifth step at equal intervals, so that the long fine dried noodles are segmented, the transportation and the package are convenient, the sealing of the package is required to be tight, and the phenomena of air leakage, flour residue, empty package and the like are strictly forbidden.
The working principle is as follows: firstly, Australian standard wheat with the flour yield of 20% and Australian top hard wheat with the flour yield of 30% are selected as flour raw materials, the raw materials comprise 49% of Australian standard wheat and 40% of Australian top hard wheat by mass percent, then the raw materials are placed into a stirrer through sieving treatment, and additives consisting of cassava starch, mono-diglycerol fatty acid ester, sucrose fatty acid ester, lipoxygenase and sodium alginate are added, so that the uniformly stirred vermicelli flour raw materials are obtained.
Then, water is added into the raw materials by a vacuum dough mixer for stirring and kneading, dough kneading time is controlled to be 8-10 minutes, dough kneading and mixing are carried out by the vacuum dough mixer to obtain uniformly kneaded and elastic formed dough, the formed dough is cured by a curing machine, dough slicing is to repeatedly calender the formed and cured dough by a composite calender, a longer dough sheet is obtained after the dough is calendered by a compression roller of the composite calender, equidistant slitting is carried out by a slitting forming machine to cut the dough sheet into strips, and edible oil is filled on the outer wall of a blade of the slitting forming machine, so that the formed appearance of the fine dried noodles is obtained.
And finally, simulating a natural normal-temperature airing process by using a temperature control device, so that the strip-shaped fine dried noodles are dried at low temperature for 6-8 hours, thus obtaining dry strip-shaped molded fine dried noodles, and cutting the dry strip-shaped fine dried noodles at equal intervals, thereby realizing the segmentation of the strip-shaped fine dried noodles, being convenient for transportation and packaging, requiring the sealing of the sealing part of the packaging to be tight, strictly prohibiting the phenomena of air leakage, face residue, empty package and the like, and having Q elastic and smooth mouthfeel after the prepared noodles are cooked, pure white and transparent, and being comparable to the mouthfeel of fresh noodles.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The fine dried noodles capable of keeping the taste of fresh noodles comprise fine dried noodles and are characterized in that: the fine dried noodles are prepared from raw materials such as Australian standard wheat, Australian top-grade hard wheat, an additive and the like, wherein the additive is prepared from cassava starch, mono-diglycerol fatty acid ester, sucrose fatty acid ester, lipoxygenase and sodium alginate.
2. The fine dried noodle capable of keeping the fresh noodle taste according to claim 1, which is characterized in that: the preparation process of the dried noodles comprises the following steps:
the method comprises the following steps: mixing the raw materials, namely fully mixing the raw materials prepared by the fine dried noodles and the additive by using a stirrer to obtain a fine dried noodle flour raw material which is uniformly stirred;
step two: vacuum kneading, namely putting the uniformly mixed flour raw material prepared in the step one into a vacuum dough mixer, adding water, stirring and mixing, controlling the kneading time to be 8-10 minutes, and kneading and mixing through the vacuum dough mixer to obtain a molded dough with uniform kneading and elasticity;
step three: curing and rolling, namely curing the dough formed in the step two through a curing machine, then repeatedly rolling to slice the dough, and curing the rolled and sliced dough sheet again through the curing machine;
step four: cutting into strips, namely, performing equidistant cutting on the dough sheets molded and cured in the step three by a cutting forming machine to cut the dough sheets into strips, and filling edible oil on the outer wall of a blade of the cutting forming machine to obtain the molded appearance of the fine dried noodles;
step five: drying at low temperature, namely simulating a natural normal-temperature airing process by using a temperature control device, so as to realize low-temperature drying of the strip-shaped fine dried noodles in the fourth step, wherein the drying time is 6-8 hours, and thus obtaining dried strip-shaped molded fine dried noodles;
step six: and C, cutting off the package, namely cutting off the dried long fine dried noodles in the fifth step at equal intervals, so that the long fine dried noodles are segmented, the transportation and the package are convenient, the sealing of the package is required to be tight, and the phenomena of air leakage, flour residue, empty package and the like are strictly forbidden.
3. The fine dried noodle capable of keeping the fresh noodle taste according to claim 1, which is characterized in that: the additive comprises 10% of cassava starch, 300ppm of mono-diglycerol fatty acid ester, 400ppm of sucrose fatty acid ester, 10ppm of lipoxygenase and 200ppm of sodium alginate by mass ratio.
4. The fine dried noodle capable of keeping the fresh noodle taste according to claim 1, which is characterized in that: the flour yield of the Australian standard wheat is 20%, the Australian standard wheat accounts for 49% of the raw materials, the flour yield of the Australian top hard wheat is 30%, and the flour yield of the Australian top hard wheat accounts for 40% of the raw materials.
5. The fine dried noodle capable of keeping the fresh noodle taste according to claim 2, characterized in that: the raw materials for preparing the fine dried noodles in the step one comprise Australian standard wheat and Australian top grade hard wheat, and the Australian standard wheat and the Australian top grade hard wheat need to be screened before being mixed and added.
6. The fine dried noodle capable of keeping the fresh noodle taste according to claim 2, characterized in that: and step three, dough slicing is to repeatedly roll the molded and cured dough by a composite rolling machine, and a long dough sheet is obtained after the dough is rolled by a press roll of the composite rolling machine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010662290.1A CN111728138A (en) | 2020-07-10 | 2020-07-10 | Fine dried noodles capable of keeping taste of fresh noodles |
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| CN202010662290.1A CN111728138A (en) | 2020-07-10 | 2020-07-10 | Fine dried noodles capable of keeping taste of fresh noodles |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568455A (en) * | 2022-03-19 | 2022-06-03 | 谷益(深圳)供应链有限公司 | Basic full-nutrition fine dried noodle production equipment and fine dried noodle production process |
| CN115067468A (en) * | 2022-06-22 | 2022-09-20 | 青岛品品好食品发展有限公司 | Instant noodles and preparation method thereof |
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2020
- 2020-07-10 CN CN202010662290.1A patent/CN111728138A/en active Pending
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| CN108740755A (en) * | 2018-04-28 | 2018-11-06 | 克明面业股份有限公司 | The processing method of dough sheet and application in functional vermicelli production |
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| Title |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568455A (en) * | 2022-03-19 | 2022-06-03 | 谷益(深圳)供应链有限公司 | Basic full-nutrition fine dried noodle production equipment and fine dried noodle production process |
| CN115067468A (en) * | 2022-06-22 | 2022-09-20 | 青岛品品好食品发展有限公司 | Instant noodles and preparation method thereof |
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