CN111869861A - Instant hot and sour rice noodles and production process thereof - Google Patents
Instant hot and sour rice noodles and production process thereof Download PDFInfo
- Publication number
- CN111869861A CN111869861A CN202010751853.4A CN202010751853A CN111869861A CN 111869861 A CN111869861 A CN 111869861A CN 202010751853 A CN202010751853 A CN 202010751853A CN 111869861 A CN111869861 A CN 111869861A
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- parts
- vermicelli
- bag
- sour
- instant hot
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- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title description 2
- 235000007164 Oryza sativa Nutrition 0.000 title description 2
- 235000012149 noodles Nutrition 0.000 title description 2
- 235000009566 rice Nutrition 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 41
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 22
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 22
- 229920001592 potato starch Polymers 0.000 claims abstract description 21
- 235000014347 soups Nutrition 0.000 claims abstract description 20
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 11
- 239000008158 vegetable oil Substances 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 11
- 239000000052 vinegar Substances 0.000 claims abstract description 11
- 235000014101 wine Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 8
- 235000020232 peanut Nutrition 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 6
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 6
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 11
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 239000008213 purified water Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 244000136475 Aleurites moluccana Species 0.000 claims description 6
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 6
- 208000003643 Callosities Diseases 0.000 claims description 6
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 6
- 206010020649 Hyperkeratosis Diseases 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000013312 flour Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 240000003889 Piper guineense Species 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000006568 Lathyrus odoratus Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021574 pickled cabbage Nutrition 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 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
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
- A61L2/02—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor using physical phenomena
- A61L2/08—Radiation
- A61L2/12—Microwaves
-
- 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 invention discloses instant hot and sour flour and a production process thereof, and relates to the technical field of food. The invention comprises a vinegar-pepper powder bag, and the vinegar-pepper powder comprises the following raw materials: 80-120 parts of sweet potato starch, 40-60 parts of rape, 50-70 parts of peanut, 60-70 parts of pickled Chinese cabbage, 20-30 parts of salt, 80-120 parts of sparerib soup, 20-30 parts of scallion, 3-5 parts of ginger, 1-2 parts of cooking wine, 20-30 parts of vegetable oil, 5-7 parts of light soy sauce and 8-12 parts of mature vinegar. According to the invention, the vermicelli bag, the containing bag and the seasoning bag are arranged, so that the nutrition of the instant hot and sour powder can be improved when people eat the instant hot and sour powder, the instant hot and sour powder is suitable for long-time eating by people, the nutrition of the instant hot and sour powder can be improved by the spare rib soup in the containing bag, and simultaneously, different tastes of the hot and sour powder can be improved, so that the instant hot and sour powder can be suitable for different people.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to instant hot and sour powder and a production process thereof.
Background
The instant hot and sour powder is a traditional local famous snack widely spread in Chongqing urban areas, which is one of the favorite of Chongqing people all the time, the main powder made by hand is made of sweet potatoes and pea starch which are used as main raw materials and then is manually manufactured by peasants, the vermicelli of the hot and sour powder is chewy and chewy, has spicy, sour and refreshing taste and strong fragrance and appetizes, and is deeply popular with local Chongqing snacks popular among people in China.
Disclosure of Invention
The invention aims to provide instant hot and sour flour and a production process thereof, which aim to solve the existing problems: the existing instant hot and sour flour is unreasonable in nutrition collocation, and the hot and sour flour bag only contains vermicelli and relevant seasonings, does not contain auxiliary materials with high nutrition, and is not suitable for long-time use by people.
In order to solve the technical problems, the invention is realized by the following technical scheme:
the invention relates to instant hot and sour powder and a production process thereof, wherein the instant hot and sour powder comprises hot and sour powder bags, and the hot and sour powder comprises the following raw materials: 80-120 parts of sweet potato starch, 40-60 parts of rape, 50-70 parts of peanut, 60-70 parts of pickled Chinese cabbage, 20-30 parts of salt, 80-120 parts of sparerib soup, 20-30 parts of scallion, 3-5 parts of ginger, 1-2 parts of cooking wine, 20-30 parts of vegetable oil, 5-7 parts of light soy sauce and 8-12 parts of mature vinegar.
Further, 100 parts of sweet potato starch, 50 parts of rape, 60 parts of peanut, 65 parts of pickled Chinese cabbage, 25 parts of salt, 100 parts of rib soup, 25 parts of scallion, 4 parts of ginger, 1.5 parts of cooking wine, 25 parts of vegetable oil, 6 parts of light soy sauce and 10 parts of mature vinegar.
Further, the pork rib soup is formed by mixing pork ribs, corns, Chinese chestnuts, table salt, bay leaves, star anises, pepper and water, wherein the mass ratio of the pork ribs, the corns, the Chinese chestnuts and the water is as follows: 5: 2: 1: 20.
further, the sour and hot vermicelli package comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) adding purified water into sweet potato starch to make the concentration of the sweet potato starch be 15%, then placing the obtained starch milk in a microwave oven to heat to 100 ℃, stopping heating for 3-5 minutes, taking out the heated sweet potato starch milk, placing in a clean container, and cooling for 8-10 hours;
(3) after cooling, feeding the vermicelli into vermicelli machine equipment for forming vermicelli, after forming the vermicelli, placing the vermicelli in boiling water, after the vermicelli floats, fishing out the vermicelli, placing the vermicelli in a clean container for cooling and drying, after cooling and drying, packaging the vermicelli in a clean plastic bag and packaging;
(4) mixing the sparerib soup, cooking wine, vegetable oil and ginger, putting into a container, adding appropriate purified water, decocting for 2h, adding salt, light soy sauce and mature vinegar, and putting the obtained cooking soup into a storage bag and packaging;
(5) mixing semen Arachidis Hypogaeae, caulis et folium Lactucae Sativae, herba Alii Fistulosi and rhizoma Zingiberis recens, placing in plastic bag, packaging, and making into flavoring bag.
Further, vermicelli package, collecting bag and seasoning package all place and disinfect in the microwave sterilization machine.
Further, the vermicelli bag, the containing bag and the seasoning bag are sterilized, packaged and collected together.
The invention has the following beneficial effects:
1. according to the invention, the vermicelli bag, the containing bag and the seasoning bag are arranged, so that the nutrition of the instant hot and sour powder can be improved when people eat the instant hot and sour powder, the instant hot and sour powder is suitable for long-time eating, the nutrition of the instant hot and sour powder can be improved through the spare rib soup in the containing bag, and different tastes of the hot and sour powder can also be improved, so that the instant hot and sour powder can be suitable for different people.
2. According to the invention, the vermicelli bag, the containing bag and the seasoning bag are subjected to sterilization treatment, so that bacteria in the vermicelli bag, the containing bag and the seasoning bag can be eliminated, the harm of the bacteria to human bodies is avoided, the health of people is protected, and the safety of food is improved.
Of course, it is not necessary for any product in which the invention is practiced to achieve all of the above-described advantages at the same time.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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.
The invention relates to instant hot and sour powder and a production process thereof, wherein the instant hot and sour powder comprises hot and sour powder bags, and the hot and sour powder comprises the following raw materials: 80-120 parts of sweet potato starch, 40-60 parts of rape, 50-70 parts of peanut, 60-70 parts of pickled Chinese cabbage, 20-30 parts of salt, 80-120 parts of sparerib soup, 20-30 parts of scallion, 3-5 parts of ginger, 1-2 parts of cooking wine, 20-30 parts of vegetable oil, 5-7 parts of light soy sauce and 8-12 parts of mature vinegar.
100 parts of sweet potato starch, 50 parts of rape, 60 parts of peanut, 65 parts of pickled vegetable, 25 parts of salt, 100 parts of rib soup, 25 parts of scallion, 4 parts of ginger, 1.5 parts of cooking wine, 25 parts of vegetable oil, 6 parts of light soy sauce and 10 parts of mature vinegar.
The sparerib soup is prepared by mixing spareribs, corns, Chinese chestnuts, salt, bay leaves, star anises, pepper and water, wherein the mass ratio of the spareribs, the corns, the Chinese chestnuts and the water is as follows: 5: 2: 1: 20.
the sour and hot powder bag comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) adding purified water into sweet potato starch to make the concentration of the sweet potato starch be 15%, then placing the obtained starch milk in a microwave oven to heat to 100 ℃, stopping heating for 3-5 minutes, taking out the heated sweet potato starch milk, placing in a clean container, and cooling for 8-10 hours;
(3) after cooling, feeding the vermicelli into vermicelli machine equipment for forming vermicelli, after forming the vermicelli, placing the vermicelli in boiling water, after the vermicelli floats, fishing out the vermicelli, placing the vermicelli in a clean container for cooling and drying, after cooling and drying, packaging the vermicelli in a clean plastic bag and packaging;
(4) mixing the sparerib soup, cooking wine, vegetable oil and ginger, putting into a container, adding appropriate purified water, decocting for 2h, adding salt, light soy sauce and mature vinegar, and putting the obtained cooking soup into a storage bag and packaging;
(5) mixing semen Arachidis Hypogaeae, caulis et folium Lactucae Sativae, herba Alii Fistulosi and rhizoma Zingiberis recens, placing in plastic bag, packaging, and making into flavoring bag.
Vermicelli package, collecting bag and seasoning package all place and disinfect in the microwave sterilization machine, disinfect to vermicelli package, collecting bag and seasoning package and can make do not have the bacterium in the material package, make people safer when edible.
The vermicelli bag, the storage bag and the seasoning bag are sterilized, packaged and collected together, and collected and arranged together, so that the vermicelli bag, the storage bag and the seasoning bag are convenient for people to use.
One specific application of this embodiment is: weighing the raw materials according to the weight, adding purified water into sweet potato starch to enable the concentration of the sweet potato starch to be 15%, then placing the obtained starch milk in a microwave oven to be heated to 100 ℃, stopping heating for 3-5 minutes, taking out the heated sweet potato starch milk, placing the sweet potato starch milk in a clean container to be cooled for 8-10 hours, sending the sweet potato starch milk into vermicelli machine equipment to be vermicelli after cooling is finished, placing the vermicelli in boiling water after the vermicelli is made into the vermicelli, taking out the vermicelli after the vermicelli floats, placing the vermicelli in the clean container to be cooled and dried, packaging the vermicelli in a clean plastic bag after cooling and drying, mixing sparerib soup, cooking wine, vegetable oil and ginger, placing the vermicelli in the container again to be added with appropriate purified water, placing salt, light soy sauce and mature vinegar after decocting for 2 hours, placing the obtained soup in a storage bag to be packaged, and taking peanuts, pickled Chinese sauerkraut and pickled cabbage into a package, Mixing herba Alii Fistulosi and rhizoma Zingiberis recens, placing in plastic bag, packaging, and making into flavoring bag.
In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.
Claims (6)
1. An instant hot and sour powder and a production process thereof, which comprises hot and sour powder and is characterized in that: the sour and hot powder comprises the following raw materials: 80-120 parts of sweet potato starch, 40-60 parts of rape, 50-70 parts of peanut, 60-70 parts of pickled Chinese cabbage, 20-30 parts of salt, 80-120 parts of sparerib soup, 20-30 parts of scallion, 3-5 parts of ginger, 1-2 parts of cooking wine, 20-30 parts of vegetable oil, 5-7 parts of light soy sauce and 8-12 parts of mature vinegar.
2. The instant hot and sour powder and the production process according to claim 1, wherein the instant hot and sour powder comprises the following components: 100 parts of sweet potato starch, 50 parts of rape, 60 parts of peanut, 65 parts of pickled Chinese cabbage, 25 parts of salt, 100 parts of rib soup, 25 parts of scallion, 4 parts of ginger, 1.5 parts of cooking wine, 25 parts of vegetable oil, 6 parts of light soy sauce and 10 parts of mature vinegar.
3. The instant hot and sour powder and the production process according to claim 1, wherein the instant hot and sour powder comprises the following components: the pork rib soup is formed by mixing pork ribs, corns, Chinese chestnuts, salt, bay leaves, star anises, pepper and water, wherein the pork ribs, the corns, the Chinese chestnuts and the water are in a mass ratio of: 5: 2: 1: 20.
4. the instant hot and sour powder and the production process according to claim 1, wherein the instant hot and sour powder comprises the following components: the sour and hot powder bag comprises the following steps:
(1) weighing the raw materials according to the weight;
(2) adding purified water into sweet potato starch to make the concentration of the sweet potato starch be 15%, then placing the obtained starch milk in a microwave oven to heat to 100 ℃, stopping heating for 3-5 minutes, taking out the heated sweet potato starch milk, placing in a clean container, and cooling for 8-10 hours;
(3) after cooling, feeding the vermicelli into vermicelli machine equipment for forming vermicelli, after forming the vermicelli, placing the vermicelli in boiling water, after the vermicelli floats, fishing out the vermicelli, placing the vermicelli in a clean container for cooling and drying, and after cooling and drying, packaging the vermicelli in a clean plastic bag and packaging;
(4) mixing the sparerib soup, cooking wine, vegetable oil and ginger, putting into a container, adding appropriate purified water, decocting for 2h, adding salt, light soy sauce and mature vinegar, and putting the obtained cooking soup into a storage bag and packaging;
(5) mixing semen Arachidis Hypogaeae, caulis et folium Lactucae Sativae, herba Alii Fistulosi and rhizoma Zingiberis recens, placing in plastic bag, packaging, and making into flavoring bag.
5. The instant hot and sour powder and the production process according to claim 1, wherein the instant hot and sour powder comprises the following components: the vermicelli bag, the storage bag and the seasoning bag are all placed in a microwave sterilization machine for sterilization.
6. The instant hot and sour powder and the production process according to claim 1, wherein the instant hot and sour powder comprises the following components: the vermicelli bag, the containing bag and the seasoning bag are sterilized, packaged and collected together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010751853.4A CN111869861A (en) | 2020-07-30 | 2020-07-30 | Instant hot and sour rice noodles and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010751853.4A CN111869861A (en) | 2020-07-30 | 2020-07-30 | Instant hot and sour rice noodles and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111869861A true CN111869861A (en) | 2020-11-03 |
Family
ID=73205742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010751853.4A Pending CN111869861A (en) | 2020-07-30 | 2020-07-30 | Instant hot and sour rice noodles and production process thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN111869861A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1329852A (en) * | 2000-06-15 | 2002-01-09 | 任彬 | Sauce adjuvant and preparation method thereof |
| CN108497464A (en) * | 2018-04-16 | 2018-09-07 | 淮南宜生食品有限公司 | Fresh fragrant Hot and Sour Rice Noodles of one kind and preparation method thereof |
| CN109077275A (en) * | 2018-08-24 | 2018-12-25 | 湖州美果汇食品有限公司 | A kind of Hot and Sour Rice Noodles ingredient and preparation method thereof |
| CN109527525A (en) * | 2018-12-06 | 2019-03-29 | 安徽三兄弟薯业有限责任公司 | A kind of Hot and Sour Rice Noodles and its production technology |
-
2020
- 2020-07-30 CN CN202010751853.4A patent/CN111869861A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1329852A (en) * | 2000-06-15 | 2002-01-09 | 任彬 | Sauce adjuvant and preparation method thereof |
| CN108497464A (en) * | 2018-04-16 | 2018-09-07 | 淮南宜生食品有限公司 | Fresh fragrant Hot and Sour Rice Noodles of one kind and preparation method thereof |
| CN109077275A (en) * | 2018-08-24 | 2018-12-25 | 湖州美果汇食品有限公司 | A kind of Hot and Sour Rice Noodles ingredient and preparation method thereof |
| CN109527525A (en) * | 2018-12-06 | 2019-03-29 | 安徽三兄弟薯业有限责任公司 | A kind of Hot and Sour Rice Noodles and its production technology |
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