CN112715924A - Production method of finger millet vermicelli - Google Patents
Production method of finger millet vermicelli Download PDFInfo
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- CN112715924A CN112715924A CN202011578903.XA CN202011578903A CN112715924A CN 112715924 A CN112715924 A CN 112715924A CN 202011578903 A CN202011578903 A CN 202011578903A CN 112715924 A CN112715924 A CN 112715924A
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- vermicelli
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- 244000078127 Eleusine coracana Species 0.000 title claims abstract description 116
- 235000013499 Eleusine coracana subsp coracana Nutrition 0.000 title claims abstract description 110
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 24
- 238000000227 grinding Methods 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 229920002261 Corn starch Polymers 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
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 4
- 235000007351 Eleusine Nutrition 0.000 claims description 14
- 241000209215 Eleusine Species 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000012423 maintenance Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 230000002745 absorbent Effects 0.000 claims description 4
- 239000002250 absorbent Substances 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 2
- 235000012149 noodles Nutrition 0.000 claims 1
- 238000000643 oven drying Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 239000012535 impurity Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 210000004243 sweat Anatomy 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 235000007349 Eleusine coracana Nutrition 0.000 description 6
- 244000062793 Sorghum vulgare Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 235000019713 millet Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 206010040844 Skin exfoliation Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Noodles (AREA)
Abstract
The invention belongs to the technical field of vermicelli preparation, and discloses a method for producing finger millet vermicelli, which comprises the following steps: grinding, stirring, feeding, maintaining in a maintaining room, freezing, ice dispersing, airing, drying and packaging. The finger millet vermicelli provided by the invention mixes finger millet seeds with corn starch and cassava powder in proportion, makes up the bitter taste of the finger millet and improves the taste of the finger millet; the protein content of the finger millet is high, the finger millet is rich in mineral substances, and the nutritional value of the finger millet vermicelli is improved; and the finger millet vermicelli is prepared, so that the deep processing of finger millet is realized, and the waste of grain resources is reduced. The preparation method of the finger millet vermicelli provided by the invention is simple, and the finger millet vermicelli is clear in color, free of impurities, good in appearance and better in edible mouthfeel after sweat collection and powder washing. The finger millet vermicelli is prepared by the method, so that the finger millet can be deeply processed, and the effective utilization of resources is realized.
Description
Technical Field
The invention belongs to the technical field of vermicelli preparation, and particularly relates to a method for producing finger millet vermicelli.
Background
At present, Eleusine coracana (L.) Gaertn, a name of Eleusine coracana, is a plant of the genus Eleusine of the family Gramineae, and is an annual, robust and clustered herb. The stalks are upright, 50-120 cm high and often branched. The leaf sheath is longer than the internode and is smooth; the top of the leaf tongue grows densely and softly, and the length is 1-2 mm; the shape of the blade is linear. 5-8 panicle inflorescences present finger-shaped growing stalk tops, are bent inwards when being mature, have the length of 5-10 cm and the width of 8-10 mm. The fruit is a capsule, the seeds are nearly spherical, yellowish brown, and the surface is shriveled; the embryo length is 1/2-3/4 of the seed, the hilum is dotted. The flower and fruit period is 5-9 months. According to the record of the compendium of materia medica, eleusine is sweet, astringent and nontoxic, and can tonify the middle-jiao and Qi and thicken intestines and stomach. Folk is often used for frequent micturition, spleen deficiency diarrhea, dyspepsia and other symptoms, and is a good food therapy product. The protein of the millet seeds of the eleusiaca is high-quality protein, and the content of the protein is equivalent to that of the rice; the fat content is equivalent to that of wheat; is rich in natural organic minerals, wherein the contents of calcium, potassium, magnesium, selenium and zinc are respectively 16.4, 4.7, 4.8 and 1.5 times of the content of rice. The millet seeds of the eleusine coracana are sweet and astringent in taste, are eaten independently and are rough and slightly astringent, need to be reasonably matched with other crops, are low in yield in production and are difficult to thresh, and are not fully recognized by people, so that the application value of the eleusine coracana can not be fully developed.
Through the above analysis, the problems and defects of the prior art are as follows: the millet seeds of the eleusine coracana are sweet and astringent in taste, are eaten independently and are rough and slightly astringent, need to be reasonably matched with other crops, are low in yield in production and are difficult to thresh, and are not fully recognized by people, so that the application value of the eleusine coracana can not be fully developed.
The difficulty in solving the above problems and defects is: the production of the finger millet vermicelli has no reported case and no good experience reference. The characteristics of the finger millet are not fully mastered, and the unreasonable formula easily causes the product to have poor taste and be inedible; the content of the starch of the finger millet is high, and if the amount in the formula is too large, the machine residue is easily caused, and the quality of the product at the back is influenced.
The significance of solving the problems and the defects is as follows: through constantly researching the finger millet characteristic to and constantly searching of formula, find suitable formula, promote the taste and the quality of finger millet vermicelli, for processing finger millet vermicelli provides new technical guidance, the application space of the finger millet of widening simultaneously increases the variety of finger millet product, has also richened the vermicelli product, has played very big promotion effect to finger millet industry and vermicelli industry.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a method for producing finger millet vermicelli.
The finger millet vermicelli is prepared from 65-70% of finger millet vermicelli material and 30-35% of water by mass
Further, the finger millet vermicelli material is prepared from finger millet grains, corn starch, cassava powder and soybean oil according to the mass ratio of 5-6:12-14: 6-8: 0.001-0.002.
The invention also aims to provide a method for producing finger millet vermicelli, which comprises the following steps: grinding, stirring, feeding, maintaining in a maintaining room, freezing, ice dispersing, airing, drying and packaging.
Further, the production method of the finger millet vermicelli comprises the following steps:
step one, grinding a sample: selecting full-grain eleusine, and having no skin loss on the epidermis, placing the eleusine in a flour mill for grinding, and performing the grinding process for 3 times to obtain eleusine powder;
weighing finger millet powder, corn starch and cassava powder as finger millet vermicelli materials in parts by weight, placing the weighed finger millet vermicelli materials in a stirrer to stir for 5min, adding water into the stirrer, continuing stirring, and fully mixing uniformly to obtain a finger millet vermicelli mixture;
step three, feeding: performing high-temperature treatment on the mixture of the finger millet vermicelli twice, discharging the powder to obtain formed finger millet vermicelli, and cutting off the vermicelli according to requirements; (the first feeding temperature is 120 ℃ plus 130 ℃, and the second feeding temperature is 150 ℃ plus 160 ℃)
Step four, maintaining the maintenance room: selecting a lightless and windless normal-temperature environment, placing the formed finger millet vermicelli in a maintenance room, and standing for 12-14h to obtain the maintained finger millet vermicelli;
step five, freezing: placing the maintained finger millet vermicelli in a refrigeration house at the temperature of-20-18 ℃, and standing for 8-9h to freeze the vermicelli;
step six, ice dispersing: moving the frozen eleusine powder out of a refrigeration house, placing the powder in an indoor airing field, and spraying water to remove ice blocks on the vermicelli;
step seven, drying: drying the finger millet vermicelli subjected to ice dissipation on a drying yard for 0.5h, wrapping absorbent paper outside the vermicelli for 0.5-1h, and naturally drying until the moisture of the vermicelli is substantially dissipated;
step eight, drying: transferring the dried vermicelli to a drying room, controlling the room temperature at 10-20 ℃, and drying for 0.5-1.0 h to obtain a finished product of the finger millet vermicelli;
and step nine, packaging the finger millet vermicelli finished product.
By combining all the technical schemes, the invention has the advantages and positive effects that: the soybean oil content is little but the effect is very big, and is very important to later stage's unfreezing, loose powder, adjusts the taste, promotes the quality to can solve the problem that the machine was remained to the finger millet powder particle. The finger millet vermicelli provided by the invention mixes finger millet seeds with corn starch and cassava powder in proportion, makes up the bitter taste of the finger millet and improves the taste of the finger millet; the protein content of the finger millet is high, the finger millet is rich in mineral substances, and the nutritional value of the finger millet vermicelli is improved; and the finger millet vermicelli is prepared, so that the deep processing of finger millet is realized, and the waste of grain resources is reduced. The preparation method of the finger millet vermicelli provided by the invention is simple, and the finger millet vermicelli is clear in color, free of impurities, good in appearance and better in edible mouthfeel after sweat collection and powder washing. The finger millet vermicelli is prepared by the method, so that the finger millet can be deeply processed, and the effective utilization of resources is realized.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed to be used in the embodiments of the present application will be briefly described below, and it is obvious that the drawings described below are only some embodiments of the present application, and it is obvious for those skilled in the art that other drawings can be obtained from the drawings without creative efforts.
Fig. 1 is a flow chart of a method for producing finger millet vermicelli according to an embodiment of the present invention.
Fig. 2 is a flow chart of the method for producing finger millet vermicelli provided by the embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Aiming at the problems in the prior art, the invention provides a method for producing finger millet vermicelli, which is described in detail in the following with reference to the attached drawings.
The finger millet vermicelli provided by the embodiment of the invention consists of 65-70% of finger millet vermicelli material and 30-35% of water by mass
The finger millet vermicelli material is prepared from finger millet seeds, corn starch, cassava flour and soybean oil according to the mass ratio of 5-6:12-14: 6-8: 0.001-0.002.
As shown in fig. 1, the method for producing finger millet vermicelli provided by the embodiment of the invention comprises the following steps: grinding, stirring, feeding, maintaining in a maintaining room, freezing, ice dispersing, airing, drying and packaging.
As shown in fig. 2, the method for producing finger millet vermicelli provided by the embodiment of the invention comprises the following steps:
s101, grinding: the method comprises the steps of selecting full-grain eleusine, wherein the skin of the eleusine is not damaged, placing the eleusine in a flour mill for grinding, and performing the grinding process for 3 times to obtain eleusine powder.
S102, weighing finger millet powder, corn starch and cassava powder as finger millet vermicelli materials in parts by weight, placing the weighed finger millet vermicelli materials in a stirrer to stir for 5min, adding water into the stirrer to continue stirring, and fully mixing uniformly to obtain a finger millet vermicelli mixture.
S103, feeding: and (3) carrying out high-temperature treatment on the finger millet vermicelli mixture twice, and discharging the powder to obtain the formed finger millet vermicelli.
S104, maintaining a maintenance room: and (3) selecting a lightless and windless normal-temperature environment, placing the formed finger millet vermicelli in a maintenance room, and standing for 12 hours to obtain the maintained finger millet vermicelli.
S105, freezing: and (3) placing the maintained finger millet vermicelli in a refrigeration house with the temperature of-20 ℃, and standing for 8 hours to freeze the vermicelli.
S106, ice dispersing: the frozen finger millet powder is moved out of the refrigeration house, placed in an indoor air drying field and sprayed with water to remove ice blocks on the vermicelli.
S107, drying: drying the finger millet vermicelli subjected to ice dissipation on a drying yard for 0.5h, wrapping absorbent paper outside the vermicelli, and naturally drying until the moisture of the vermicelli is substantially dissipated.
S108, drying: and (3) moving the dried vermicelli to a drying room, controlling the room temperature at 10-20 ℃, and drying for 0.5h to obtain a finished product of the finger millet vermicelli.
And S109, packaging the finger millet vermicelli finished product.
The above description is only for the purpose of illustrating the present invention and the appended claims are not to be construed as limiting the scope of the invention, which is intended to cover all modifications, equivalents and improvements that are within the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. The finger millet vermicelli is characterized by comprising 65-70% of finger millet vermicelli material and 30-35% of water in percentage by mass.
2. The finger millet vermicelli of claim 1, which is prepared from finger millet grains, corn starch, cassava flour and soybean oil in a mass ratio of (5-6: 12-14: 6-8): 0.001-0.002.
3. The method for producing the finger millet vermicelli as claimed in claims 1-2, which is characterized by comprising the following steps: grinding, stirring, feeding, maintaining in a maintaining room, freezing, ice dispersing, airing, drying and packaging.
4. The method for producing finger millet vermicelli as claimed in claim 3, wherein the method for producing finger millet vermicelli comprises the following steps:
step one, grinding a sample: selecting full-grain eleusine, and grinding the eleusine in a flour mill for at least 3 times to obtain eleusine powder;
weighing finger millet powder, corn starch, cassava powder and soybean oil according to parts by weight to serve as finger millet vermicelli materials, placing the weighed finger millet vermicelli materials into a stirrer to be stirred, adding water into the stirrer to continue stirring, and fully and uniformly mixing to obtain a finger millet vermicelli mixture;
step three, feeding: performing high-temperature treatment on the mixture of the finger millet vermicelli twice, and discharging the powder to obtain the formed finger millet vermicelli;
step four, maintaining the maintenance room: selecting a lightless and windless normal-temperature environment, placing the formed finger millet vermicelli in a maintenance room, and standing to obtain the maintained finger millet vermicelli;
step five, freezing: placing the maintained finger millet vermicelli in a refrigeration house, and standing to freeze the vermicelli;
step six, ice dispersing: moving the frozen eleusine powder out of a refrigeration house, placing the powder in an indoor airing field, and spraying water to remove ice blocks on the vermicelli;
step seven, drying: drying the finger millet vermicelli subjected to ice dissipation on a drying yard, wrapping absorbent paper outside the vermicelli, and naturally drying until the moisture of the vermicelli is substantially dissipated;
step eight, drying: transferring the dried vermicelli to a drying room to obtain a finished product of the finger millet vermicelli;
and step nine, packaging the finger millet vermicelli finished product.
5. The method for producing finger millet vermicelli as claimed in claim 4, wherein the weighed finger millet vermicelli material is placed in a stirrer to be stirred for 5 min.
6. The method for producing finger millet vermicelli as claimed in claim 3, wherein the formed finger millet vermicelli is placed in a maintaining room and kept for 12h to obtain the maintained finger millet vermicelli.
7. The method for producing finger millet vermicelli as claimed in claim 3, wherein the maintained finger millet vermicelli is placed in a refrigerator at a temperature of-20 ℃ to 18 ℃ and kept still for 8 to 9 hours to freeze the vermicelli.
8. The method for producing finger millet vermicelli as claimed in claim 3, wherein the sun-cured noodles are aired for 0.5h in a sunning ground, and the outside of the vermicelli is wrapped with absorbent paper.
9. The production method of finger millet vermicelli as claimed in claim 3, wherein the dried vermicelli is moved to an oven drying room, and the room temperature is controlled at 10-20 ℃.
10. The method for producing finger millet vermicelli as claimed in claim 3, wherein the dried vermicelli is moved to a drying room, and the drying time is 0.5-1 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011578903.XA CN112715924A (en) | 2020-12-28 | 2020-12-28 | Production method of finger millet vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011578903.XA CN112715924A (en) | 2020-12-28 | 2020-12-28 | Production method of finger millet vermicelli |
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| CN112715924A true CN112715924A (en) | 2021-04-30 |
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| CN202011578903.XA Pending CN112715924A (en) | 2020-12-28 | 2020-12-28 | Production method of finger millet vermicelli |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366478A (en) * | 2008-09-28 | 2009-02-18 | 阳城县绿野生态农业有限公司 | Corn vermicelli and preparation thereof |
| CN103519063A (en) * | 2013-11-05 | 2014-01-22 | 贵州大学 | Carex baccans composite nutritious noodles and processing method thereof |
| CN105533606A (en) * | 2016-01-27 | 2016-05-04 | 段系玄 | Carex baccans nees rice noodles |
| CN106213129A (en) * | 2016-07-14 | 2016-12-14 | 安徽省绿福农业科技股份有限公司 | A kind of red barnyard grass nutritive corn flour |
-
2020
- 2020-12-28 CN CN202011578903.XA patent/CN112715924A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366478A (en) * | 2008-09-28 | 2009-02-18 | 阳城县绿野生态农业有限公司 | Corn vermicelli and preparation thereof |
| CN103519063A (en) * | 2013-11-05 | 2014-01-22 | 贵州大学 | Carex baccans composite nutritious noodles and processing method thereof |
| CN105533606A (en) * | 2016-01-27 | 2016-05-04 | 段系玄 | Carex baccans nees rice noodles |
| CN106213129A (en) * | 2016-07-14 | 2016-12-14 | 安徽省绿福农业科技股份有限公司 | A kind of red barnyard grass nutritive corn flour |
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