CN1181751C - Red flavour large intestine instant vermicelli and its production process - Google Patents
Red flavour large intestine instant vermicelli and its production process Download PDFInfo
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- CN1181751C CN1181751C CNB021335842A CN02133584A CN1181751C CN 1181751 C CN1181751 C CN 1181751C CN B021335842 A CNB021335842 A CN B021335842A CN 02133584 A CN02133584 A CN 02133584A CN 1181751 C CN1181751 C CN 1181751C
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 35
- 235000019634 flavors Nutrition 0.000 title claims abstract description 35
- 210000002429 large intestine Anatomy 0.000 title claims description 35
- 238000004519 manufacturing process Methods 0.000 title description 2
- 239000000843 powder Substances 0.000 claims abstract description 102
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 55
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 55
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 235000015067 sauces Nutrition 0.000 claims abstract description 28
- 239000003921 oil Substances 0.000 claims abstract description 26
- 235000019198 oils Nutrition 0.000 claims abstract description 26
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 23
- 235000015277 pork Nutrition 0.000 claims abstract description 18
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 11
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 11
- 239000002540 palm oil Substances 0.000 claims abstract description 11
- 239000010499 rapseed oil Substances 0.000 claims abstract description 11
- 244000203593 Piper nigrum Species 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 235000013614 black pepper Nutrition 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 8
- 238000005516 engineering process Methods 0.000 claims abstract description 7
- 241000234282 Allium Species 0.000 claims description 27
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 27
- 235000012459 muffins Nutrition 0.000 claims description 22
- 239000006071 cream Substances 0.000 claims description 20
- 235000013339 cereals Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- 235000001667 Vitex agnus castus Nutrition 0.000 claims description 11
- 244000063464 Vitex agnus-castus Species 0.000 claims description 11
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- IGJXAXFFKKRFKU-UHFFFAOYSA-N Phycoerythrobilin Natural products CC=C/1C(NC(C1C)=O)=Cc2[nH]c(C=C3/N=C(CC4NC(=O)C(=C4C)C=C)C(=C3CCC(=O)O)C)c(CCC(=O)O)c2C IGJXAXFFKKRFKU-UHFFFAOYSA-N 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 235000013409 condiments Nutrition 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 10
- 108010012759 phycoerythrobilin Proteins 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 238000003672 processing method Methods 0.000 claims description 8
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
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- 239000002773 nucleotide Substances 0.000 claims description 7
- 125000003729 nucleotide group Chemical group 0.000 claims description 7
- 238000004939 coking Methods 0.000 claims description 6
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- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides the instant vermicelli of a red flavor sausage, which comprises a powder cake, a sauce bag composed of lard, Pi county bean paste, Yibing bud vegetable, spice powder, salt, sausage paste and lard paste, an oil bag composed of rape oil, palm oil, HanYuan red pepper powder, star aniseed powder, Guizhou red cluster pepper powder, cayenne pepper powder and capsaicine, a powder bag composed of salt, gourner powder, jecoric acid, the HanYuan red pepper powder, meat essence, Hainan white pepper, white granulated sugar and pork essence, and a shallot and bean bag composed of dried bean, carrot grains and dried fragrant shallot sheets. The present invention also provides processing technology for the instant vermicelli of a red flavor sausage. The instant vermicelli of the red sausage of the present invention is hot and delicious, is convenient to eat and has the flavor and the taste of the traditional sausage in Sichuan province.
Description
Technical field:
What the present invention relates to is a kind of red flavour large intestine instant vermicelli and processing method thereof.
Background technology:
The large intestines powder is the Sichuan name snack with strong local characteristic, generally now makes cash sale by the food and drink snack bar, and is edible inconvenient.The large intestines silk of selling on the market comprises bean vermicelli and seasoning bag, but does not have the large intestines flavor when edible.
Summary of the invention:
The objective of the invention is in order to overcome above deficiency, a kind of fiber crops, peppery, bright, fragrant, instant are provided, have the red flavour large intestine instant vermicelli of Sichuan peculiar large intestines local flavor of tradition and flavour.
Another object of the present invention is the processing method for the red flavour large intestine instant vermicelli that a kind of high efficiency is provided.
Red flavour large intestine instant vermicelli of the present invention comprises muffin, sauce bag, oil bag, powder bag, green onion steamed buns stuffed with sweetened bean paste, and muffin, sauce bag, oily bag, powder bag, green onion steamed buns stuffed with sweetened bean paste proportioning are as follows by weight:
Muffin 60～62
Sauce bag 18～20
Oil bag 6～8
Powder bag 6～8
Green onion steamed buns stuffed with sweetened bean paste 5～7
The sauce bag comprises following component by weight:
Lard 65～69
Bean paste 12～16
Yibin bud dish 5～10
Condiment powder 1.5～2.5
Salt 5～7
The smart cream 1.5～2.5 of large intestines
The smart cream 1.5～2.5 of pork
Oil comprises following component by weight:
Rape oil 28～30
Palm oil 42～46
Hanyuan pericarpium zanthoxyli bungeani powder 5～7
Star aniseed powder 0.8～1.2
Guizhou capsicum annum fasciculatum powder 14～16
Two twigs of the chaste tree chilli powders 2.5～3.5 of herding horses
Salt 1.6～1.8
Capsicum hot phycoerythrobilin 0.2～0.4
The powder bag comprises following component by weight:
Salt 62～66
Monosodium glutamate 14～18
Nucleotides 0.7～0.9
Hanyuan pericarpium zanthoxyli bungeani powder 2.1～2.4
Meat flavour element 4.5～5.5
Hainan white pepper powder 1.5～2.5
White granulated sugar 4～6
Pork essence 4～6
The green onion steamed buns stuffed with sweetened bean paste comprises following component by weight:
Stir-bake to yellowish beans 68～72
Carrot grain 19～21
Dried chive sheet 9～11
In the above-mentioned red flavour large intestine instant vermicelli by weight the sauce bag comprise following component:
Lard 67
Bean paste 14
Yibin bud dish 7
Condiment powder 2
Salt 6
The smart cream 2 of large intestines
The smart cream 2 of pork
Oil comprises following component by weight:
Rape oil 29
Palm oil 44
Hanyuan pericarpium zanthoxyli bungeani powder 6
Star aniseed powder 1
Guizhou capsicum annum fasciculatum powder 15
Two twigs of the chaste tree chilli powders 3 of herding horses
Salt 1.7
Capsicum hot phycoerythrobilin 0.3
The powder bag comprises following component by weight:
Salt 64
Monosodium glutamate 16
Nucleotides 0.8
Hanyuan pericarpium zanthoxyli bungeani powder 2.2
Meat flavour element 5
Hainan white pepper powder 2
White granulated sugar 5
Pork essence 5
The green onion steamed buns stuffed with sweetened bean paste comprises following component by weight:
Stir-bake to yellowish beans 70
Carrot grain 20
Dried chive sheet 10
Above-mentioned red flavour large intestine instant vermicelli, muffin, sauce bag, oil bag, powder bag, green onion steamed buns stuffed with sweetened bean paste proportioning are as follows by weight:
Muffin 61
Sauce bag 19
Oil bag 7
Powder bag 7
Green onion steamed buns stuffed with sweetened bean paste 6
The processing method of sauce bag is as follows in the processing method of red flavour large intestine instant vermicelli of the present invention:
1., batching: by the prescription batching;
2., lard is warming up at least 120 ℃, adds bud dish grain, fry and mix evenly, treat that part dish agglomerate tabling is when pasta, with the bean cotyledon grain;
3., endure shinny to bean cotyledon, put into salt, condiment powder, stir-fry when not having caking, no coking and mix evenly, play pot at least when boiling 105 ℃;
4., add the smart cream of large intestines, the smart cream of pork stirs;
5. cool off, pack;
The procedure of processing of oil bag is:
1., batching: by the prescription batching;
2., rape oil is warming up to 200～400 ℃, treats that the pasta foam thoroughly disappears, add palm oil;
3., add Hanyuan pericarpium zanthoxyli bungeani powder, star aniseed powder, Guizhou capsicum annum fasciculatum powder, herd horses two twigs of the chaste tree chilli powders, salt after the oily temperature rise to 155 ℃, stir while adding, being stirred to does not have caking, no coking;
4., temperature is reduced to and is added the capsicum hot phycoerythrobilin below 100 ℃, stirs packing;
The procedure of processing of powder bag be under sterilization, dry, relative air humidity≤60% environment by the prescription batching, mix, stir sieve, leave standstill slaking, packing gets final product,
The preparation technology of green onion steamed buns stuffed with sweetened bean paste is by the prescription batching, mixes, and packing gets final product,
Muffin, sauce bag, oil bag, powder bag, green onion steamed buns stuffed with sweetened bean paste are packed under the condition of clear area and promptly get red flavour large intestine instant vermicelli.
The present invention has selected the capsicum annum fasciculatum in Guizhou for use, the herd horses characteristic raw material such as two twigs of the chaste tree, Hanyuan pericarpium zanthoxyli bungeani, bean paste, Yibin bud dish and the large intestines extract of strong large intestines fragrance and flavour, so have the traditional fiber crops in Sichuan, peppery, sour, fragrant and peculiar large intestines local flavor and flavour, instant.
Processing technology of the present invention can adopt modern food engineering one microwave drying drying to bean vermicelli, greatly reduce the quantity of waste product, improved operating efficiency, reduce production costs, the bean vermicelli that it is produced is glittering and translucent, non muddy soup, does not stick to one's teeth at unbroken noodles, and the red flavour large intestine instant vermicelli of producing has its unique fragrance and flavour.
The specific embodiment:
Embodiment 1:
Muffin in the red flavour large intestine instant vermicelli, sauce bag, oil bag, powder bag, green onion steamed buns stuffed with sweetened bean paste proportioning are as follows by weight:
Muffin 61
Sauce bag 19
Oil bag 7
Powder bag 7
Green onion steamed buns stuffed with sweetened bean paste 6
By weight, muffin comprises following component:
Ipomoea batatas 6
Potato 4
The sauce bag comprises following component by weight:
Lard 67
Bean paste 14
Yibin bud dish 7
Condiment powder 2
Salt 6
The smart cream 2 of large intestines
The smart cream 2 of pork
Oil comprises following component by weight:
Rape oil 29
Palm oil 44
Hanyuan pericarpium zanthoxyli bungeani powder 6
Star aniseed powder 1
Guizhou capsicum annum fasciculatum powder 15
Two twigs of the chaste tree chilli powders 3 of herding horses
Salt 1.7
Capsicum hot phycoerythrobilin 0.3
The powder bag comprises following component by weight:
Salt 64
Monosodium glutamate 16
Nucleotides 0.8
Hanyuan pericarpium zanthoxyli bungeani powder 2.2
Meat flavour element 5
Hainan white pepper powder 2
White granulated sugar 5
Pork essence 5
The green onion steamed buns stuffed with sweetened bean paste comprises following component by weight:
Stir-bake to yellowish beans 70
Carrot grain 20
Dried chive sheet 10
The procedure of processing of muffin is the existing technology of continuing to use, promptly by prescription batching → slurrying → drain → hair starch → refining → starch → beat Gorgon euryale → the add loose silk → attitudeization of water stirring → slaking → pine thread → wash powder → dehydration → preliminary drying → to bean vermicelli microwave drying → drying → muffin.
The procedure of processing of sauce bag is:
1., batching: by the prescription batching;
2., lard is warming up to 120 ℃, adds bud dish grain, fry and mix evenly, treat that part dish agglomerate tabling is when pasta, with the bean cotyledon grain;
3., endure shinny to bean cotyledon, put into salt, condiment powder, stir-fry when not having caking, no coking and mix evenly, play pot at least when boiling 105 ℃;
4., add the smart cream of large intestines, the smart cream of pork, stir;
5. cool off, pack;
The procedure of processing of oil bag is:
1., batching: by the prescription batching;
2., rape oil is warming up to 300 ℃, treats that the pasta foam thoroughly disappears, add palm oil;
3., add Hanyuan pericarpium zanthoxyli bungeani powder, star aniseed powder, Guizhou capsicum annum fasciculatum powder, herd horses two twigs of the chaste tree chilli powders, salt after the oily temperature rise to 155 ℃, stir while adding, being stirred to does not have caking, no coking;
4., temperature is reduced to and is added the capsicum hot phycoerythrobilin below 100 ℃, stirs packing;
The procedure of processing of powder bag be under sterilization, dry, relative air humidity≤50% environment by the prescription batching, mix, stir sieve, leave standstill slaking, packing gets final product,
The preparation technology of green onion steamed buns stuffed with sweetened bean paste is by the prescription batching, mixes, and packing gets final product,
Muffin, sauce bag, oil bag, powder bag, green onion steamed buns stuffed with sweetened bean paste are packed under the condition of clear area and promptly get red flavour large intestine instant vermicelli.
Embodiment 2:
The proportioning of muffin, sauce bag, oil bag, powder bag, green onion steamed buns stuffed with sweetened bean paste and embodiment 1 are together in the present embodiment 2.
The prescription of muffin is with embodiment 1 in the present embodiment 2.
The sauce bag comprises following component by weight:
Lard 66
Bean paste 12
Yibin bud dish 5
Condiment powder 1.5
Salt 5
The smart cream 1.5 of large intestines
The smart cream 1.5 of pork
Oil comprises following component by weight:
Rape oil 28
Palm oil 42
Hanyuan pericarpium zanthoxyli bungeani powder 5
Star aniseed powder 0.8
Guizhou capsicum annum fasciculatum powder 14
Two twigs of the chaste tree powder 2.5 of herding horses
Salt 1.6
Capsicum hot phycoerythrobilin 0.2
The powder bag comprises following component by weight:
Salt 62
Monosodium glutamate 14
Nucleotides 0.7
Hanyuan pericarpium zanthoxyli bungeani powder 2.1
Meat flavour element 4.5
Hainan white pepper powder 1.5
White granulated sugar 4
Pork essence 4
The green onion steamed buns stuffed with sweetened bean paste comprises following component by weight:
Stir-bake to yellowish beans 68
Carrot grain 19
Dried chive sheet 9
The processing method of present embodiment 2 and embodiment 1 are together.
Embodiment 3:
Muffin, sauce bag, oil bag, powder bag, green onion steamed buns stuffed with sweetened bean paste proportioning and embodiment 1 are together in the present embodiment 3.
The prescription of present embodiment 3 muffins and embodiment 1 are together.
The sauce bag comprises following component by weight:
Lard 69
Bean paste 16
Yibin bud dish 10
Condiment powder 2.5
Salt 7
The smart cream 2.5 of large intestines
The smart cream 2.5 of pork
Oil comprises following component by weight:
Rape oil 30
Palm oil 46
Hanyuan pericarpium zanthoxyli bungeani powder 7
Star aniseed powder 1.2
Guizhou capsicum annum fasciculatum powder 16
Two twigs of the chaste tree chilli powders 3.5 of herding horses
Salt 1.8
Capsicum hot phycoerythrobilin 0.4
The powder bag comprises following component by weight:
Salt 66
Monosodium glutamate 18
Nucleotides 0.9
Hanyuan pericarpium zanthoxyli bungeani powder 2.4
Meat flavour element 5.5
Hainan white pepper powder 2.5
White granulated sugar 6
Pork essence 6
The green onion steamed buns stuffed with sweetened bean paste comprises following component by weight:
Stir-bake to yellowish beans 72
Carrot grain 21
Dried chive sheet 11
The processing method of present embodiment 3 and embodiment 1 are together.
Claims (4)
1, red flavour large intestine instant vermicelli comprises muffin, it is characterized in that also comprising sauce bag, oil bag, powder bag, green onion steamed buns stuffed with sweetened bean paste, and muffin, sauce bag, oily bag, powder bag, green onion steamed buns stuffed with sweetened bean paste proportioning are as follows by weight:
Muffin 60～62
Sauce bag 18～20
Oil bag 6～8
Powder bag 6～8
Green onion steamed buns stuffed with sweetened bean paste 5～7
The sauce bag comprises following component by weight:
Lard 65～69
Bean paste 12～16
Yibin bud dish 5～10
Condiment powder 1.5～2.5
Salt 5～7
The smart cream 1.5～2.5 of large intestines
The smart cream 1.5～2.5 of pork
Oil comprises following component by weight:
Rape oil 28～30
Palm oil 42～46
Hanyuan pericarpium zanthoxyli bungeani powder 5～7
Star aniseed powder 0.8～1.2
Guizhou capsicum annum fasciculatum powder 14～1 6
Two twigs of the chaste tree chilli powders 2.5～3.5 of herding horses
Salt 1.6～1.8
Capsicum hot phycoerythrobilin 0.2～0.4
The powder bag comprises following component by weight:
Salt 62～66
Monosodium glutamate 14～18
Nucleotides 0.7～0.9
Hanyuan pericarpium zanthoxyli bungeani powder 2.1～2.4
Meat flavour element 4.5～5.5
Hainan white pepper powder 1.5～2.5
White granulated sugar 4～6
Pork essence 4～6,
The green onion steamed buns stuffed with sweetened bean paste comprises following component by weight:
Stir-bake to yellowish beans 68～72
Carrot grain 19～21
Dried chive sheet 9～11
2, red flavour large intestine instant vermicelli according to claim 1 is characterized in that the sauce bag comprises following component by weight:
Lard 67
Bean paste 14
Yibin bud dish 7
Condiment powder 2
Salt 6
The smart cream 2 of large intestines
The smart cream 2 of pork
Oil comprises following component by weight:
Rape oil 29
Palm oil 44
Hanyuan pericarpium zanthoxyli bungeani powder 6
Star aniseed powder 1
Guizhou capsicum annum fasciculatum powder 15
Two twigs of the chaste tree chilli powders 3 of herding horses
Salt 1.7
Capsicum hot phycoerythrobilin 0.3
The powder bag comprises following component by weight:
Salt 64
Monosodium glutamate 16
Nucleotides 0.8
Hanyuan pericarpium zanthoxyli bungeani powder 2.2
Meat flavour element 5
Hainan white pepper powder 2
White granulated sugar 5
Pork essence 5
The green onion steamed buns stuffed with sweetened bean paste comprises following component by weight:
Stir-bake to yellowish beans 70
Carrot grain 20
Dried chive sheet 10
3, red flavour large intestine instant vermicelli according to claim 1 is characterized in that by weight muffin, sauce bag, oil bag, powder bag, green onion steamed buns stuffed with sweetened bean paste proportioning are as follows:
Muffin 61
Sauce bag 19
Oil bag 7
Powder bag 7
Green onion steamed buns stuffed with sweetened bean paste 6
4, the processing method of red flavour large intestine instant vermicelli according to claim 1 is characterized in that the procedure of processing of sauce bag is:
1., batching: by the prescription batching;
2., lard is warming up at least 120 ℃, adds bud dish grain, fry and mix evenly, treat that part dish agglomerate tabling is when pasta, with the bean cotyledon grain;
3., endure shinny to bean cotyledon, put into salt, condiment powder, stir-fry when not having caking, no coking and mix evenly, play pot at least when boiling 105 ℃;
4., add the smart cream of large intestines, the smart cream of pork stirs;
5., cooling, packing;
The procedure of processing of oil bag is:
1., batching: by the prescription batching;
2., rape oil is warming up to 200～400 ℃, treats that the pasta foam thoroughly disappears, add palm oil;
3., add Hanyuan pericarpium zanthoxyli bungeani powder, star aniseed powder, Guizhou capsicum annum fasciculatum powder, herd horses two twigs of the chaste tree chilli powders, salt after the oily temperature rise to 155 ℃, stir while adding, being stirred to does not have caking, no coking;
4., temperature is reduced to and is added the capsicum hot phycoerythrobilin below 100 ℃, stirs packing;
The procedure of processing of powder bag be under sterilization, dry, relative air humidity≤60% environment by the prescription batching, mix, stir sieve, leave standstill slaking, packing gets final product,
The preparation technology of green onion steamed buns stuffed with sweetened bean paste is by the prescription batching, mixes, and packing gets final product,
Muffin, sauce bag, oil bag, powder bag, green onion steamed buns stuffed with sweetened bean paste are packed under the condition of clear area and promptly get red flavour large intestine instant vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021335842A CN1181751C (en) | 2002-08-06 | 2002-08-06 | Red flavour large intestine instant vermicelli and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021335842A CN1181751C (en) | 2002-08-06 | 2002-08-06 | Red flavour large intestine instant vermicelli and its production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1394523A CN1394523A (en) | 2003-02-05 |
| CN1181751C true CN1181751C (en) | 2004-12-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021335842A Expired - Lifetime CN1181751C (en) | 2002-08-06 | 2002-08-06 | Red flavour large intestine instant vermicelli and its production process |
Country Status (1)
| Country | Link |
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| CN (1) | CN1181751C (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038242A (en) * | 2009-10-10 | 2011-05-04 | 陈富中 | Short-order non-fired buckwheat noodle and flavoring thereof |
| CN102228273A (en) * | 2011-05-11 | 2011-11-02 | 邹光友 | Chopped chili pepper vinegar-pepper instant silk noodles and processing method thereof |
| CN103211142A (en) * | 2013-03-17 | 2013-07-24 | 湖北郧府薯业有限公司 | Convenient Yunyang three-combination soup and processing method thereof |
| CN104305110B (en) * | 2014-10-24 | 2016-03-23 | 湖南裕湘食品有限公司 | Old Chenzhou fish meal flavoring and preparation method thereof |
| CN104305096A (en) * | 2014-11-08 | 2015-01-28 | 淮南宜生食品有限公司 | Shrimp meat-dark plum-five spices instant vermicelli seasoning and preparation method thereof |
| CN108450911A (en) * | 2018-03-22 | 2018-08-28 | 成都市百宝袋文化传媒有限公司 | A kind of preparation method of pre-packaged red oil rabbit fourth sauce |
| CN108740966A (en) * | 2018-03-22 | 2018-11-06 | 成都市百宝袋文化传媒有限公司 | A kind of pre-packaged red oil rabbit fourth sauce |
| CN109907248A (en) * | 2019-02-15 | 2019-06-21 | 统一企业(中国)投资有限公司昆山研究开发中心 | Applied to the large intestines grain and preparation method thereof facilitated in rice product |
| CN111150039A (en) * | 2019-12-18 | 2020-05-15 | 今麦郎面品有限公司 | Seasoning packet of sesame paste and Sichuan style instant noodles and preparation method thereof |
| CN114027491A (en) * | 2021-11-17 | 2022-02-11 | 四川白家阿宽食品产业股份有限公司 | Chengdu cap and joint fat intestine powder |
-
2002
- 2002-08-06 CN CNB021335842A patent/CN1181751C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CN1394523A (en) | 2003-02-05 |
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